TRT Recipe center

[Petunia]

Oh Cath!! You evil woman! That recipe for Tabooli sounds so good! Now I'm wanting it, and it's midnight here.

[Phishnoob]

For the next couple of months in the process of getting the MRP system going I am hanging out in Inventory Control with two way cool chicks. They love smoked salmon bagels with onions and tomatoes, jalepeno flavored anything and olives heavy in garlic and other flavors.

We are spoiling each other rotten in there.

I would like to try and make an entire gallon of olives with lots of garlic and Jalepeno but don't know much about pickling. There is vinegar and salt involved I am sure but not what kinds and how much. Do I use sea or kosher salt? Is white vinegar OK or should I use some red wine vinegar to mix it up?

Anyone know about this stuff? I'll pick up the olives and jalepenos and garlic today in bulk and a gallon jar.

[cath]

Perry- You talking about green or black olives?

[cath]

Originally Posted by Doug1

Does anyone have a decent recipe for doing a big fat london broil on the
bbq, I know hi heat and sear it both sides, then wrap in foil and lower heat and let it cruise, any ideas how ling per LB, garnish, etc

believe it or not, Doug, I may have one that my hubby liked. I'll look around for it. PM me for a reminder, bitte.

[Phishnoob]

Originally Posted by cath

Perry- You talking about green or black olives?

Green olives. I am not going to cure them and go through the whole lye and salt process and will start with ones that have finished that.

The pickling part though with the boiling water and vinegar and salt and sugar is what I am looking for.

[Phishnoob]

Okay got a big pot and salt and a couple of vinegars and spices. It this works it will be a miracle. Found a recipe for pickled spicy okra and going from there. Never seen olives and jalepenos and asparagus spears mixed up with a ton of garlic without making something.

I'll write all this down in my lab notebook in case it is edible.

[tsoperator]

Get some raw jumbo shrimp, clean 'em and wrap them in bacon. Then skewer and season them and throw them on the BBQ. When they look just about done, slather some BBQ sauce on them and let them cook for a couple minutes until the BBQ sauce is nice and gooey. mmmmmmmmmmhh

[icebear]

long name, but SOOOO good, specially after a chilly day, which we are heading into up here along the icicle ridge...
since i never really pay attention to what i'm doing to take measurements, all instructions, directions, implications, ingredients and oppinions are aproximate:


Brown Bear in the Apple Orchard


Take one or two large jars of apple sauce (depends on how much you like apple sauce or how much you have in the pantry)
pour contents into a large-ish stewpot with an available snug fitting lid.

Bring apple sauce to a simmer slowly... watch out though cause apple sauce boils sloppy just like tomato sauce....just keep the lid on and don't burn it basically.

While its coming to a simmer, take a box or two (again, based on how much sauce you used: generally one big jar to one box of G-bread mix) of basic Gingerbread mix, follow the instructions for mixing cake batter.....

Put the batter into the simmering sauce kinda like you would dumplings in broth...ie, neatness not crucial.

Cover, keep at simmer, but not too high or all that sugar will burn, check here and there till the batter puffs up and gets little holes and looks dryish on top, you'll know when its done.

let it cool and then spoon it into bowls and top with whipped cream from a can.

[Gforce3s]

Ah man been waitin to share this with people, and its great!! Ive always loved pulled pork sandwhichs but only every had them at fairs durin the season, never made my own untill a few weeks ago! This is what you need:

Crockpot
A chunk of pork butt that fits inside the crockpot
Favorite BBQ Sauce
Garlic Powder
Onion Powder
Salt
Pepper
1 Chopped Onion
Ketchup
Honey
Vinegar
Large size tupperware container.

Inside the crockpot, mix 1 bottle of bbq sauce, 1/2 cup ketchup, 1tsp vinegar, 1tbsp honey, dash of garlic powder, dash of onion powder, chopped onion. Put the pork butt in, cook in the crockpot for 1 hour on high, then turn down to low heat for 8-10 hours let it cook. After that, put a fork in it and if it falls apart, it is ready to come out. Place the pork butt on a cutting board, and with 2 forks pull it apart. Disguard the fat. Throw out the sauce that is in the crockpot as well. When all of the pork is pulled apart, put it in the tupperware container, add more of your favorite bbq sauce, put the cover on, and shake the container so the bbq sauce covers all of the meat. Throw it on a hamburger bun and enjoy!

Youll love it!

[theplatypus]

Easy as pie Shrimp or Crawfish Etoufee

1/2 pound crawfish tails (or 1/2 lb. shrimp)
1 can Rotel tomatoes
1 can diced tomatoes
1 can cream of celery soup
1 can cream of mushroom soup
1 bell pepper, chopped
1 onion, chopped
2 bay leaves
1 stick butter

Sauté pepper and onions in butter until transparent. Add all other
ingredients. Cook for 20 minutes. Add crawfish or shrimp, cook
additional 20 minutes. Serve over rice or fish.

[Sambo]

A tip for roasting beef or lamb from this very trendy chef in the UK called Heston Blumenthal - he makes ice cream with liquid N2 and snail risotto (!)

Brown the joint of meat you are roasting (I do it on top of the stove in a hot frying pan - he uses a propane torch!)
Heat the oven to approx 70 degrees (celsius - that would be 160F) and bung in the joint for as long as you want (but minimum 5 hours).

The idea is to leave the meat long enough for the center to reach 70C. Becos the temperature of the oven never exceeds boiling, there is no significant moisture evaporation so the meat never dries out, but stays moist, tender and pink. However, becos you don't have a high temp, you have to 'artificially' brown the outside of the meat.

As long as you can get your oven low enough, it works beautifully. Also with salmon - just enough heat to 'set' the flesh without drying it.

sambo

[AdamG]

Here are the best meatballs:
Kells Guinness Meatballs
This meatball dish highlights the cultural crossroads of Ireland by pairing a traditional Italian favorite with a creamy stout sauce.

2 pounds ground free-range beef
1/4 cup sweet onions, finely diced
1 tablespoon plus 1 teaspoon of garlic, finely minced or pressed
2 tablespoons plus 2 teaspoons of fresh basil, finely minced
1/4 cup fresh parsley, finely minced
1/2 cup panko (see note)
2/3 cup grated Parmesan cheese
2 ounces heavy whipping cream
3/4 teaspoon kosher salt
3/4 teaspoon fresh ground black pepper
2 eggs
Preheat oven to 375 degrees.
In a large bowl, combine all ingredients except eggs. Crack eggs in separate bowl and add to meat mixture. Blend mixture by hand until just incorporated.
Shape meat mixture into balls, 1 1/2 inches in diameter. Place meatballs on 2 large sheet pans. Bake for 20 to 30 minutes or until an instant-read thermometer inserted in the center of meatballs reads 160 degrees. Shake each pan occasionally to allow meat to brown on all sides.
Remove pans from oven. Pour Kells Guinness Cream Sauce (recipe follows) over meatballs and let steep until ready to serve. Meatballs and sauce can be held in a 160 degrees oven or crock pot until ready to serve. When ready to serve, arrange meatballs on individual serving plates around mounded champ. Drizzle extra cream sauce atop and around meatballs.
Makes about forty 11/2-inch meatballs.
Note: Panko are coarse, crunchy Japanese bread crumbs, found at Asian food stores.

Kells Guinness Cream Sauce
14 ounces (13/4 cups) beef broth
2 tablespoons corn starch
3/4 cup Guinness draught stout
1/4 cup dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 teaspoon garlic, finely minced or pressed
3/4 cup heavy whipping cream, room temperature
In a small bowl, mix 2 to 3 ounces (4 to 6 tablespoons) of room-temperature beef broth with corn starch. Set aside.
Combine remaining broth and ingredients, except heavy cream, in heavy-gauge saucepot and bring to a simmer over medium-low heat. Cook for 15 minutes on low and reduce to a low simmer. Add heavy cream. When cream is blended, slowly drizzle in cornstarch mixture, whisking constantly until mixture is incorporated. Continue to whisk until sauce returns to a low simmer, about 5 to 10 minutes. Thickness and taste may be adjusted by adding slightly more broth or cream.
Makes 1 and 2/3 cups cream sauce.
Recipe from chef Ethan Light, Kells Irish Restaurant and Pub, Portland, Ore.

[Phishnoob]

I am so trying the last two recipes. The second to last is perfect for browning in the cast iron skillet then popping in the oven, and the last is awesome.

[AdamG]

Originally Posted by Phishnoob

I am so trying the last two recipes. The second to last is perfect for browning in the cast iron skillet then popping in the oven, and the last is awesome.

thanks, you should try the guiness chocolate cake, the best in the world. I wil look for the recipe

[Geoff]

dude, i want this Guiness Chocolate cake recipe. so where is it!!!

G~