Good eats

[seaboy4hire]

I thought about reviving the old thread of this topic but I am deciding to start anew. The other night I was trying to figure out what to do with some left over sweet potatoes and remember seeing this recipe ( http://theshiksa.com/blog/2010/11/24/sweet-potato-and-coconut-chremslach/) around Thanksgiving time. It turned out really good! If you don't have coconut oil veggie oil will work just fine. Also I tried these with and without sea salt and both were delish! I think that with the sea salt you could do it up as an appetizer and without maybe some orange syrup could be a breakfast or desert. The other day I went grocery shopping and grabbed a couple leeks since they were about .40 cents and I think I will try them in a chicken and leek dish I saw in a Jewish cookbook. If I find that recipe online and like how it turned out I'll post it. Oh and before I forget! Out here in Chicago in the Daley Plaza (I think that's what it's called) there is a German Christmas set up with German and Austrian vendors selling knick knacks and food. I tried something similar to Spam with kraut on it done up as a sammie. Oh so yummy!

 

Hugs,

Greg

[Guest greatness]

oh my

 

That sounds so delicious~~~ Kisses and hugs~~~

[seaboy4hire]

I changed my mind on dinner last night and didn't feel like chicken and was feeling rather piggish and cooked up a ham with a Southern Comfort citrus glaze and a Greek inspired potato salad. The recipe for the glaze called for a cup of SC and a cup of cider vinegar. I am not sure which one it was but one of them was almost too over powering, almost. I think I will cut back on the SC maybe. Rather then a full cup do 3/4 of a cup and add more brown sugar. Here is the recipes for both. The potato salad was tasty but it needed more pickles imo and maybe a lil bit more onion.

Glaze: http://www.chefjamie.com/node/840

 

Greek potato salad: http://www.foodandwine.com/recipes/potato-salad-with-hummus-yogurt-dressing

 

Since I do not have a day job right now the last few days have been kind of fun exploring the kitchen. This wasn't something I was able to do much of in Seattle since I was doing 40+ hrs at the day job and escorting.

 

Hugs,

Greg

[happyguy2]

but remember that you have to wash the leeks very carefully as they often have much soil in them.. I think you have to soak them in the sink, pressing downwards and repeat a few times. At least, that is what I recall - and they are delicious.

[Epigonos]

Seaboy4hire what a nice threat to resurrect. If I remember correctly the last time we did this some posters provided actual recipes.

 

My mother’s family arrived in this country in the mid 1660’s and settled in Virginia. This recipe came along with them from Scotland by way of Northern Ireland. I have just finished baking fifteen of them to give to family and friends. It is a great recipe for fruit cake haters like me.

 

 

FAMILY PRUNE CAKE

 

 

 

Ingredients:

 

1½ cups Sugar

3 Large Eggs

1 cup Buttermilk

1 cup Butter, melted

1 tsp. Cinnamon, ground

1 tsp. Allspice, ground

1 tsp. Clove, ground

1 tsp. Baking Soda

1 tsp. Baking Powder

1 cup Prunes, stewed until soft

1 cup Raisins, soaked in warm water

1 cup Walnuts, chopped

1¾ cups Flour

 

Method:

 

Cream the sugar and the eggs together. Mix soda with buttermilk. Sift four, spices and baking powder, together three (3) times. Mix together with hands stewed prunes soaked raisins and chopped walnuts. Add the prune mixture to the sugar and eggs and mix well. Add flour a little at a time alternating with buttermilk, and melted butter and mix well. Pour batter into buttered and floured spring form pan and bake in center of pre-heated 325 F oven for one (1) hour and forty-five (45) minutes

[Guest greatness]

Yum... Don't want to go back to cooking school? Kisses and hugs~~

[seaboy4hire]

Yum... Don't want to go back to cooking school? Kisses and hugs~~

 

Greatness I do see myself going back but after doing a little research (more needs to be done after the first of the year) I've found that I am about $7000-8000 shy of doing what I've wanted to do for quite some time. So for right now I am putting as much effort as I cacn into getting this lil dream off the ground.

 

Hugs,

Greg

[Guest greatness]

I hope you can achieve your dream, Greg.. You can do it! Kisses and hugs~~

[seaboy4hire]

Made this the other night with a simple white rice http://www.yummly.com/recipe/Garlic-Orange-Pork-Chops-Epicurious For some reason not sure why but the citrus sauce was a bit runny on mines but it still had a nice orange tang to it and for the first time of cooking pork chops they were PERFECT! They were nice and juicy when cut into with just enough pink in the center. I was quite pleased.

[+ Gar1eth]

Made this the other night with a simple white rice http://www.yummly.com/recipe/Garlic-Orange-Pork-Chops-Epicurious For some reason not sure why but the citrus sauce was a bit runny on mines but it still had a nice orange tang to it and for the first time of cooking pork chops they were PERFECT! They were nice and juicy when cut into with just enough pink in the center. I was quite pleased.

 

Greg,

 

I know that I've read that it's ok to have "pink" in pork nowadays, but trichinosis is not a pleasant disease. While I may not always be able to control how done the pork is when I eat out, if I'm cooking pork chops--I want them grey through and through without any pink to them. On the other hand--I don't like rare beef either. When I was younger, I didn't mind the meat being slightly pink--but then I took a class in parasitology in college--yuck. Give me well done meat--not burned--any day of the week. And I don't have to worry about sushi because I don't like seafood.

 

Gman

[seaboy4hire]

Greg,

 

I know that I've read that it's ok to have "pink" in pork nowadays, but trichinosis is not a pleasant disease. While I may not always be able to control how done the pork is when I eat out, if I'm cooking pork chops--I want them grey through and through without any pink to them. On the other hand--I don't like rare beef either. When I was younger, I didn't mind the meat being slightly pink--but then I took a class in parasitology in college--yuck. Give me well done meat--not burned--any day of the week. And I don't have to worry about sushi because I don't like seafood.

 

Gman

 

Gman as far as pink and meat I would be more worried about beef then pork. But I don't eat pork that often, I mostly eat beef and chicken. But I do have a weekness for pork chops that are a little pink then dry as sand paper which is how I remember them being cooked at home and restaurants. I am glad that the couple times I've had them out cooks it seems have turned away from cooking the chops til they were super dry. Meats imo should be moist and juicy, kind of like a nice round piece of ass. As for sushi I have to be in the mood for it to actually enjoy it and if I do sushi it is very basic like salmon, roe, egg and octopus.

 

Hugs,

Greg

[Guest greatness]

oh my

 

I love citrus sauce and I love pork chops. I can eat it all day. I don't mind having pink in the center as long as Greg cooks for me with love. Kisses and hugs~~~

 

Made this the other night with a simple white rice http://www.yummly.com/recipe/Garlic-Orange-Pork-Chops-Epicurious For some reason not sure why but the citrus sauce was a bit runny on mines but it still had a nice orange tang to it and for the first time of cooking pork chops they were PERFECT! They were nice and juicy when cut into with just enough pink in the center. I was quite pleased.

[seaboy4hire]

I love citrus sauce and I love pork chops. I can eat it all day. I don't mind having pink in the center as long as Greg cooks for me with love. Kisses and hugs~~~

 

Tonight while doing the monthly meat part of our grocery shopping I saw what the store called a picnic ham. It was uncooked, unseasoned and uncut (mmmm uncut meat). I'd never seen this before in the stores back in Seattle. I am in the process of looking online and picking the minds of my master chef friends on how to properly cook the beast. I didn't buy it yet. If I find a yummy way to fix it up I will get it next month.

 

Hugs,

Greg

[rvwnsd]

Until you mentioned it, I hadn't thought about picnic ham since I moved from Chicago. I have never seen it here in Southern California. Another meat item I haven't seen since moving here is smoked pork butt.

[seaboy4hire]

Until you mentioned it, I hadn't thought about picnic ham since I moved from Chicago. I have never seen it here in Southern California. Another meat item I haven't seen since moving here is smoked pork butt.

 

I think I saw that last month while shopping for my meats. One thing that i am seeing a lot of and not really sounding appitizing is the pickled fishes. We happened upon a Polish and slightly Eastern Euro grocery store in Berwyn today and saw a ton of the fishies, ick!

 

Hugs,

Greg

[Guest greatness]

I love fish. My favorite fish is salmon. It is so good and it's good for health. I like it grilled with a little bit of salt and pepper. I sometimes make salmon sandwich for lunch. The problem is I forget that I have food in my pocket. Kisses and hugs~~~

 

I think I saw that last month while shopping for my meats. One thing that i am seeing a lot of and not really sounding appitizing is the pickled fishes. We happened upon a Polish and slightly Eastern Euro grocery store in Berwyn today and saw a ton of the fishies, ick!

 

Hugs,

Greg

[seaboy4hire]

I love fish. My favorite fish is salmon. It is so good and it's good for health. I like it grilled with a little bit of salt and pepper. I sometimes make salmon sandwich for lunch. The problem is I forget that I have food in my pocket. Kisses and hugs~~~

 

Salmon is alright but the bones kind of freak me out. I have this thing that I am going to choke on one so I rarely eat salmon. If I do fish it is a white fish with halibut being my fav with a bit of lemon and some herbs. Nothing fancy for me just something simple but delish.

[+ Gar1eth]

I love fish. My favorite fish is salmon. It is so good and it's good for health. I like it grilled with a little bit of salt and pepper. I sometimes make salmon sandwich for lunch. The problem is I forget that I have food in my pocket. Kisses and hugs~~~

 

Greatness,

 

I bet if you forget about having salmon in your pockets, a very nice kitty will eventually remind you.

 

Gman

[Guest greatness]

You are so right~~~

 

Greatness,

 

I bet if you forget about having salmon in your pockets, a very nice kitty will eventually remind you.

 

Gman

[foxy]

Recipe for Leeks

 

First take a leek....... I forget the rest.

[Guest greatness]

oh my Foxy.. I love leeks too. They go well with steamed mussels. Kisses and hugs~~~

 

Recipe for Leeks

 

First take a leek....... I forget the rest.

[josephga]

i don't think iv ever had leeks or mussels

[Guest greatness]

Next time I'm in Atlanta we will try it. Kisses and hugs~~~

 

i don't think iv ever had leeks or mussels

[leigh.bess.toad]

Greatness,

 

I bet if you forget about having salmon in your pockets, a very nice kitty will eventually remind you.

 

Gman

 

I think the reminder would probably be even a bit more strident if the kitty were not so nice.

[instudiocity]

Until you mentioned it, I hadn't thought about picnic ham since I moved from Chicago. I have never seen it here in Southern California. Another meat item I haven't seen since moving here is smoked pork butt.

 

I haven't seen a picnic ham since I moved to Southern California either. But we have a cut of beef I'd never heard of until moving here called Tri-Tip. It's pretty good, but I get the feeling the butcher's off-loading a cheap cut beside an expensive cut for the expensive price.

 

BUT, and maybe L.B.T. can confirm this, but a Virginia Green Ham can be AWESOME. Green hams are not cured or smoked and they retain a more gamey flavor. I've had the opportunity to chow down on one in my 54 years, and still remember it fondly.