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Thanks everybody for making me hungry!
Well, I have no creative recipes of my own, I usually take other recipes and put a twist of my own to it…but I can say, at home I have a 60 inch dual oven gas Vulcan stove. All stainless with 6 burners, dual gas ovens, 24inch flat griddle with broiler….Ohh Uhhh….I AM MAN!
You're a silver tongued devil, Gene!
You really know how to make a woman swoon! /biggrin.png' class='bbc_emoticon' alt=';)' />
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I'm headed out to Gene's to get a gander at that stove…
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Thanks everybody for making me hungry!
Well, I have no creative recipes of my own, I usually take other recipes and put a twist of my own to it…but I can say, at home I have a 60 inch dual oven gas Vulcan stove. All stainless with 6 burners, dual gas ovens, 24inch flat griddle with broiler….Ohh Uhhh….I AM MAN!
You are the man! How do you like your Vulcan? They are great cook tops. I considered Vulcan when I picked my appliances. Picked Dacor, for the stainless to match on the wall ovens and cook top. I had really wanted Vulcan, and I toyed with Viking a little. But, ended up having to match, I picked brushed stainless, and not all brushed stainless matches other brushed stainless. Miele, makes a wonderful wall oven, also. Dacor had all those different color rings you could put around your knobs, I didn't like them. Like a little more sleek Euro look, with a traditional touch.
I could talk about appliances all day. lol I have a stainless gas 6 burner Dacor cook top, with 2 warming drawers below.
Stainless Viking hood above. I use my griddle a lot.
Double convecton wall ovens, I went with 30" to get in bigger baking sheets.
What kind of a Dishwasher do you have? I have a Bosch, love it. It has the controls at the top of the door, I have cabinet panels on most of my appliances, frig and frig drawers. This is the only dshwasher I've never had to clean my dishes before I put them in. I don't even sink rinse. Dishes are always clean, and it's quite.
I'm even into sinks and faucets. /laugh.png' class='bbc_emoticon' alt='
' /> I have an extra deep and wide Franke sink and Grohe faucet.
My family had a high end kitchen appliance business, so I lived this.
My favorite appliance is still a Bosch dishwasher, had a Bosch in 3 different houses. Franke sink, is the second. Excellent quality stainless. The rest of my Kitchen, I could go with a few brands. I do like my Monogram frig, though.
I love to cook. My whole family does, but they don't clean up. /laugh.png' class='bbc_emoticon' alt='
' />
Okay, I'll shut up now! /biggrin.png' class='bbc_emoticon' alt=':D' />
Gene, I like you. /biggrin.png' class='bbc_emoticon' alt=':D' />
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You are the man! How do you like your Vulcan? They are great cook tops. I considered Vulcan when I picked my appliances. Picked Dacor, for the stainless to match on the wall ovens and cook top. I had really wanted Vulcan, and I toyed with Viking a little. But, ended up having to match, I picked brushed stainless, and not all brushed stainless matches other brushed stainless. Miele, makes a wonderful wall oven, also. Dacor had all those different color rings you could put around your knobs, I didn't like them. Like a little more sleek Euro look, with a traditional touch.
I could talk about appliances all day. lol I have a stainless gas 6 burner Dacor cook top, with 2 warming drawers below.
Stainless Viking hood above. I use my griddle a lot.
Double convecton wall ovens, I went with 30" to get in bigger baking sheets.
What kind of a Dishwasher do you have? I have a Bosch, love it. It has the controls at the top of the door, I have cabinet panels on most of my appliances, frig and frig drawers. This is the only dshwasher I've never had to clean my dishes before I put them in. I don't even sink rinse. Dishes are always clean, and it's quite.
I'm even into sinks and faucets.
/laugh.png' class='bbc_emoticon' alt='
My family had a high end kitchen appliance business, so I lived this.
My favorite appliance is still a Bosch dishwasher, had a Bosch in 3 different houses. Franke sink, is the second. Excellent quality stainless. The rest of my Kitchen, I could go with a few brands. I do like my Monogram frig, though.
I love to cook. My whole family does, but they don't clean up.
/laugh.png' class='bbc_emoticon' alt='
Okay, I'll shut up now!
/biggrin.png' class='bbc_emoticon' alt='
Gene, I like you.
/biggrin.png' class='bbc_emoticon' alt='
Well, after springing for that Vulcan, I got the basic dishwasher, fridge, etc. (Sears brand) No frills there. Heck the main dishwasher is ME. I like the Vulcan, when I first got it, I had all the pilots lit so at the flick of the wrist I would have any burner on that I want. Then after the second month and the gas bill, I turned off all the pilots except for the one oven. The darn thing has like 11 pilots. I light the burners with a lighter now. The flat top griddle takes longer then I anticiapted to warm up to the proper temperature, so I don't use it as much. Working my way through college at a steak house, I don't remember those griddles taking that long to heat up, then again, I beleive the ones at the restaurant may have been electric. The broiler works great, I used that a handful of timea, made crab imperial and stuffed flounder last week, and used the broiler to crisp the toppings on them and it turned out great. Overall, a nice unit, but for me and my small family, it may have been a little overkill. I thought about getting rid of it and getting something smaller, with a more built in look. This commercial Vulcan kinda sticks out like a sore thumb. I opted for the casters though so it will roll on out of the kitchen, the thing wears a ton. /laugh.png' class='bbc_emoticon' alt='
' />
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I love this thread!
DH and I were just talking about getting bored with the same old, same old so I'm excited to try out
everyone's suggestions.
Whammies you have listed some great recipes and I can't wait to try them out. I'm making my grocery
list now!
/wink.png' class='bbc_emoticon' alt=';)' /> Thanks!
Ediaz, I came here looking for your homemade tamale recipe. I've wanted to learn to make tamales
for years, I hope you get time to post that recipe soon!
Sorry. I've been slammin' busy at work…no time for anything other than work these days and I mean that literally. I'll try to remember tonight if my brain isn't toast.
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Sorry. I've been slammin' busy at work…no time for anything other than work these days and I mean that literally. I'll try to remember tonight if my brain isn't toast.
I understand how that can be but no worries, I can wait til you get some time. /wink.png' class='bbc_emoticon' alt=';)' />
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I understand how that can be but no worries, I can wait til you get some time.
/wink.png' class='bbc_emoticon' alt=':)' />
Okay, Spirit, this is for YOU!
My lesson with tamales
This basic recipe is from the The Border Cookbook, Cheryl Alters Jamison and Bill Jamison (Harvard Common Press) with my notations of what I’ve learned along the way
First rule of tamales: they aren’t technically hard, but they are a lot of picky work.
Second rule of tamales: you can space it out over time to make the workload more manageable if you are working by yourself
Third rule of tamales: I’ve found that its beneficial to overspice the filling (with chiles) somewhat to balance it with the flavor of the filling. If you don’t care to overspice the filling, you can save some of the chile sauce to pour over the tamale when you serve it. Ooh la la, that’s good.
Red Chili Tamales Nuevo Leon Style
Filling:
1.25 pound pork loin
1/2 medium onion, chopped
2 cups water (I used chicken broth)
2 ozs whole dried anchos, stemmed, seeded and rinsed
1 ozs, whole dried cascabel chiles, stemmed seeded and rinsed (these may have a kick and may make it hotter than you’d like. You can stick to New Mexican. For sources, see Penzeys.com if you’re grocery store doesn’t carry them)
2 cloves garlic
¾ tsp cumin seeds, toasted and ground (I use an old fashioned mortar and pestle)
¾ tsp salt
½ tsp fresh ground black pepper
1 tblsp lard (I used Crisco)
(the recipe calls for an additional ½ cup of green olives and ¼ cup of raisins, which I omit. These are added to the meat after the chiles)
6 oz package corn husks
Dough:
Follow directions on Masa package
Preheat oven to 350 degrees. Place pork and the onion in a medium size baking dish and cover with the water (broth). Bake for an hour and a quarter or until the meat is fully baked and pulls apart easily. Remove the pork from the stock and reserve the stock. When cooled, use two forks to shred the pork, discarding the icky bits. Strain the stock and skim fat. Add water to make atleast 1 ¼ cups of liquid. (This part can be done a day in advance and refrigerating the stock makes it easier to get rid of the excess fat. This can be day one if necessary)
Place the rinsed chiles on a baking sheet and roast them at 350 degrees for about 5 minutes or until soft. Remove from the oven and transfer to a blender. Add the garlic, cumin, salt, pepper and reserved stock and puree the mixture. If necessary, strain the chile sauce. (I’ve not found this isn’t necessary if you pureed it completely)
Warm the lard (Crisco) in a heavy saucepan over medium heat. When the lard (Crisco) is heated, add the chile sauce, being careful as it splutters. Stir continuously and reduce the heat to low and simmer the sauce for 15 minutes. (I’ve found that this step isn’t necessary because the chile sauce is thick enough after a thorough trip through the blender and heating in the saucepan doesn’t really add anything) Add the chile sauce to the meat mixture. If using, add the raisins and olives here. (This can be day two if necessary)
(We depart from the directions here to what I’ve learned…day three if you need it)
In a deep bowl, soak the corn husks in warm water until very soft, about 30 minutes. Prepare the dough according to package directions. (Maseca para tamales) I’ve found that its best to refrigerate the dough after the first beating and then beat in more Crisco until its light and pliable to the touch, almost like frosting. At this point, tear off short sections of tin foil to wrap the individual tamales
To assemble the tamales, hold the softened corn husk in your left hand and spread a few tablespoons of dough over the corn husk, coming to within an inch of the sides, leaving atleast two inches of space at the top and bottom. Spread a generous tablespoon or two of filling in the center of the dough and using the corn husk as a guide, gently fold one side of the dough over the filling, followed by the other side. You are trying to encase the filling in dough and using the corn husk as the container. Fold the bottom of the corn husk up and then fold the top part of the husk down. Place tamale on your tin foil sheet and wrap. Repeat with dough and filling.
The tamales need to be steamed at this point. You can either use a large stock pot with an insert (such as for asparagus) to hold the tamale packages above the water and add water to the bottom or you can use a pressure cooker, following the manufacturer’s directions. In either case, make sure not to overcrowd the cooking vessel. Stand tamale packages on one end in the cooking vessel of your choice and steam (about an hour and a half in a stock pot and about 45 minutes to an hour in a pressure cooker. I’ve used both and the pressure cooker is quicker and easier if its big enough. If you use a lidded stock pot, you will have to monitor to make sure the pot doesn’t boil dry. ) When completely cooked, the tamale should be firm but moist and not ‘doughy’. The tamales freeze beautifully wrapped in their foil, which is what I’d suggest because they will spoil in the refrigerator after a week. To reheat, simply remove the foil, wrap in a damp paper towel and heat in the microwave, about a minute, if thawed.
Enjoy!
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Okay, Spirit, this is for YOU!
My lesson with tamales
This basic recipe is from the The Border Cookbook, Cheryl Alters Jamison and Bill Jamison (Harvard Common Press) with my notations of what I’ve learned along the way
First rule of tamales: they aren’t technically hard, but they are a lot of picky work.
Second rule of tamales: you can space it out over time to make the workload more manageable if you are working by yourself
Third rule of tamales: I’ve found that its beneficial to overspice the filling (with chiles) somewhat to balance it with the flavor of the filling. If you don’t care to overspice the filling, you can save some of the chile sauce to pour over the tamale when you serve it. Ooh la la, that’s good.
Red Chili Tamales Nuevo Leon Style
Filling:
1.25 pound pork loin
1/2 medium onion, chopped
2 cups water (I used chicken broth)
2 ozs whole dried anchos, stemmed, seeded and rinsed
1 ozs, whole dried cascabel chiles, stemmed seeded and rinsed (these may have a kick and may make it hotter than you’d like. You can stick to New Mexican. For sources, see Penzeys.com if you’re grocery store doesn’t carry them)
2 cloves garlic
¾ tsp cumin seeds, toasted and ground (I use an old fashioned mortar and pestle)
¾ tsp salt
½ tsp fresh ground black pepper
1 tblsp lard (I used Crisco)
(the recipe calls for an additional ½ cup of green olives and ¼ cup of raisins, which I omit. These are added to the meat after the chiles)
6 oz package corn husks
Dough:
Follow directions on Masa package
Preheat oven to 350 degrees. Place pork and the onion in a medium size baking dish and cover with the water (broth). Bake for an hour and a quarter or until the meat is fully baked and pulls apart easily. Remove the pork from the stock and reserve the stock. When cooled, use two forks to shred the pork, discarding the icky bits. Strain the stock and skim fat. Add water to make atleast 1 ¼ cups of liquid. (This part can be done a day in advance and refrigerating the stock makes it easier to get rid of the excess fat. This can be day one if necessary)
Place the rinsed chiles on a baking sheet and roast them at 350 degrees for about 5 minutes or until soft. Remove from the oven and transfer to a blender. Add the garlic, cumin, salt, pepper and reserved stock and puree the mixture. If necessary, strain the chile sauce. (I’ve not found this isn’t necessary if you pureed it completely)
Warm the lard (Crisco) in a heavy saucepan over medium heat. When the lard (Crisco) is heated, add the chile sauce, being careful as it splutters. Stir continuously and reduce the heat to low and simmer the sauce for 15 minutes. (I’ve found that this step isn’t necessary because the chile sauce is thick enough after a thorough trip through the blender and heating in the saucepan doesn’t really add anything) Add the chile sauce to the meat mixture. If using, add the raisins and olives here. (This can be day two if necessary)
(We depart from the directions here to what I’ve learned…day three if you need it)
In a deep bowl, soak the corn husks in warm water until very soft, about 30 minutes. Prepare the dough according to package directions. (Maseca para tamales) I’ve found that its best to refrigerate the dough after the first beating and then beat in more Crisco until its light and pliable to the touch, almost like frosting. At this point, tear off short sections of tin foil to wrap the individual tamales
To assemble the tamales, hold the softened corn husk in your left hand and spread a few tablespoons of dough over the corn husk, coming to within an inch of the sides, leaving atleast two inches of space at the top and bottom. Spread a generous tablespoon or two of filling in the center of the dough and using the corn husk as a guide, gently fold one side of the dough over the filling, followed by the other side. You are trying to encase the filling in dough and using the corn husk as the container. Fold the bottom of the corn husk up and then fold the top part of the husk down. Place tamale on your tin foil sheet and wrap. Repeat with dough and filling.
The tamales need to be steamed at this point. You can either use a large stock pot with an insert (such as for asparagus) to hold the tamale packages above the water and add water to the bottom or you can use a pressure cooker, following the manufacturer’s directions. In either case, make sure not to overcrowd the cooking vessel. Stand tamale packages on one end in the cooking vessel of your choice and steam (about an hour and a half in a stock pot and about 45 minutes to an hour in a pressure cooker. I’ve used both and the pressure cooker is quicker and easier if its big enough. If you use a lidded stock pot, you will have to monitor to make sure the pot doesn’t boil dry. ) When completely cooked, the tamale should be firm but moist and not ‘doughy’. The tamales freeze beautifully wrapped in their foil, which is what I’d suggest because they will spoil in the refrigerator after a week. To reheat, simply remove the foil, wrap in a damp paper towel and heat in the microwave, about a minute, if thawed.
Enjoy!
You're awesome!
Thank you so much, Ediaz for taking the time to post this recipe and your suggestions, I'll put it to good use! /wink.png' class='bbc_emoticon' alt=':)' />
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My favorite burgers for grilling
Italian Burgers
1 lb ground beef
1 lb italian sausage
1 cup bread crumbs (I use Ezekiel bread to make the crumbs because of my allergies)
2T Italian seasoning or 1T each fresh chopped oregano, basil and thyme
2 eggs
3 cloves of garlic, put through a garlic press or finely minced
1 container (7oz) premade pesto or 1/2 cup of homemade (made with basil, pine nuts, olive oil, garlic and parmesan)
1 cup mayonnaise
Ciabatta rolls, split
Mix first six ingredients together and form into patties. Grill. In the meantime, mix pesto and mayo together. Spread on ciabatta rolls. Garnish as desired.
You can also take the burger mix and stuff mushrooms with it. Bake at 350 until done, putting shaved asiago on top at the end and hitting it with the broiler.
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My favorite burgers for grilling
Italian Burgers
1 lb ground beef
1 lb italian sausage
1 cup bread crumbs (I use Ezekiel bread to make the crumbs because of my allergies)
2T Italian seasoning or 1T each fresh chopped oregano, basil and thyme
2 eggs
3 cloves of garlic, put through a garlic press or finely minced
1 container (7oz) premade pesto or 1/2 cup of homemade (made with basil, pine nuts, olive oil, garlic and parmesan)
1 cup mayonnaise
Ciabatta rolls, split
Mix first six ingredients together and form into patties. Grill. In the meantime, mix pesto and mayo together. Spread on ciabatta rolls. Garnish as desired.
You can also take the burger mix and stuff mushrooms with it. Bake at 350 until done, putting shaved asiago on top at the end and hitting it with the broiler.
Whammies, this is very close to my meatloaf recipe minus the pesto and mayo. I never thought
of using it as stuffed mushrooms but I may have to try that. Bet it you could add some rice and
it would be really good for stuffed peppers too.
I use ezekiel bread because I watch my simple carbs and it's a great substitute!
Thanks for the new take on an old favorite. /biggrin.png' class='bbc_emoticon' alt=':)' />
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Tonight will be Pizza Red Snapper with Gouda and Ramano cheese, sliced mushrooms over a, lack of time inspired, Prego Tomato sauce base. With a crust made of 8" Pita bread. Hand fired one at a time in my trusty low tech toaster oven. This will be served with a vintage glass of Lipton home brewed ice tea. Napkins optional if sleeves are present! /tongue.png' class='bbc_emoticon' alt=':blink:' />
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/ohmy.png' class='bbc_emoticon' alt=':blink:' /> meatloaf! I never thought of using Italian sausage in meatloaf. D'oh.
Occasionally when I am feeling decadent, I will make a basic meatloaf with all of the basic meatloaf ingredients and then I will layer bacon all over the top. Next, I make a "glaze" with tomato paste, sugar-free maple syrup and vinegar. Equal parts of each. Simmer it and then brush it on top of the meatloaf and bacon. Bake as usual. Save some of the glaze and simmer it down and serve it as a sauce. It is yummy.
For those of you who eat sugar (which I can't – long story) – you can make the glaze using ketchup, brown sugar and apple cider vinegar, as well.
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/ohmy.png' class='bbc_emoticon' alt=':blink:' /> meatloaf! I never thought of using Italian sausage in meatloaf. D'oh.
Occasionally when I am feeling decadent, I will make a basic meatloaf with all of the basic meatloaf ingredients and then I will layer bacon all over the top. Next, I make a "glaze" with tomato paste, sugar-free maple syrup and vinegar. Equal parts of each. Simmer it and then brush it on top of the meatloaf and bacon. Bake as usual. Save some of the glaze and simmer it down and serve it as a sauce. It is yummy.
For those of you who eat sugar (which I can't – long story) – you can make the glaze using ketchup, brown sugar and apple cider vinegar, as well.
Oh yeah, the Italian sausage gives meatloaf a shot in the arm.
I've not tried the bacon on meatloaf ( I will now though /biggrin.png' class='bbc_emoticon' alt='
' /> ) but I do put bacon on my baked ham and put
my ginger glaze over the bacon, pineapple and cherries. One of the DH's favorites!
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I don't think I posted this here before:
Duck Breast with Cherry Citrus Port Sauce
2 duck breasts, flattened with the skin scored
20 bing cherries (or another sweet red cherry), pitted and halved
1 shallot, minced
1/4 cup tawny port
Zest of 1/2 orange – avoiding the pith
1/2 to 1 stick of very cold, unsalted butter – cut in to 1" cubes
Chopped fresh thyme
Sear the duck breast on both sides until done. Remove from pan and tent with foil. Meanwhile, pour port into the hot pan and scrape the bottom of the pan to release the fond from the duck into the port. Reduce heat to simmer. Add cherries and shallots and simmer until cherries release their liquid and liquid is reduced by 1/2. Stir in orange zest. One piece of very cold butter at a time, drop it into the pan, whisking constantly to incorporate. Just before serving, stir in chopped thyme.
Slice duck breast and fan out on plate. Top with cherry sauce.
If you don't want it a cherry citrus sauce, you can leave out the orange zest, but I like the way the cherries and orange balance.
I'm guessing this would rock on salmon, too.
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Whammies, have you ever tried Walden Farms products? They are calorie free, sugar free, fat free, cholesterol free, carb free and gluten free. I just bought some of their shrimp sauce and it's not too bad.
I thought I'd pass along the info just in case you hadn't tried their products.
With football season coming up, there is the "second" grilling season. Red meat seared off simply and deliciously. My faves are porterhouse, bone-in strip steaks, and bone-in ribeye. Enlighten me, and other members with more.
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My bad, I should have posted this here, not at the what are you eating thread…
Made this really fast pizza dough today. Took about 25mins from prep to pizza out of the oven. It was done in about 15 mins in my stove compared two what they had written down. It was pretty good, especially considering how fast the dough was done.
Ingredients:
3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon white sugar
1 cup warm water (110 degrees F/45
degrees C)
Directions:
1. Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
2. Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.
I write books. I take pictures.
I sometimes try to tap into my Jedi powers.
~Michelle Pillow Author Website~
The Raven Books
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I have to add my 2 cents for this thread…lol
Vodka Sauce Recipe
Olive Oil
2 large onions minced
½ lb proscuitto, cut in small strips (I never do this)
½ cup parsley, chopped
¾ -1 cup vodka
2-5 cloves minced garlic
1 can unseasoned tomato paste
4 cans crushed or plum tomatoes strained
1 ½-2cups leftover strained tomato juice
1.2 cup fresh basil, chopped
salt and pepper to taste
1 pt. Heavy cream (or fat free half and half)
In small skillet, heat olive oil and sauté the onions until soft.
Add proscuitto and parsley, stir well.
Add vodka and cook over low heat for 10 minutes. Set aside.
In large saucepan, heat olive oil and sauté garlic and tomato paste for 5 minutes, until well blended.
Add strained tomatoes and tomato juice. Stir well.
Add basil, salt, pepper, and mix well and cook for 1 hour.
Add reserved vodka mixture to tomato mixture; mix well. Cook another hour.
Add heavy cream, cook an additional 15 minutes to blend well.
Serve over cooked pasta.
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My bad, I should have posted this here, not at the what are you eating thread…
Made this really fast pizza dough today. Took about 25mins from prep to pizza out of the oven. It was done in about 15 mins in my stove compared two what they had written down. It was pretty good, especially considering how fast the dough was done.
Ingredients:
3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon white sugar
1 cup warm water (110 degrees F/45
degrees C)
Directions:
1. Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
2. Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.
Just cut,pasted and printed this one……..I'm on it like a duck on a June Bug on my
first day off! Thanks Michelle
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