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#1
12-18-2006, 12:04 PM
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Ingredients:
4 quail - adjust for more 1 tbsp. lemon juice 1/2 tsp. seasoned salt white pepper to taste 1/2 cup flour 1/3 cup butter 1/3 cup white wine 1/3 cup chicken broth 1 tbsp. lemon juice 1/4 cup white seedless grapes 2 tbsp. toasted sliced almonds Cooking Instructions: Rinse the birds and pat dry inside and out, then drizzle with 1 tbsp. lemon juice and sprinkle with seasonings. Let stand for 1 hour then coat with flour. Sauté in butter in a saucepan until golden. Add wine and broth and remaining lemon juice, cover and simmer for 20 minutes. Add the grapes and almonds and cook for 5 more minutes or until birds are tender. Ready in: Approx. 1 1/2 hours 
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#2
12-18-2006, 12:13 PM
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Oyster Stew
4 tablespoons butter 1 cup finely chopped sweet onions 2 celery ribs, finely chopped 2 garlic cloves, minced 1 quart shucked oysters, do NOT drain 1/4 cup flour, dissolved in broth 1/4 cup very hot water 1 quart half-and-half 1 teaspoon sugar 1 teaspoon salt, to taste 1/2 teaspoon tarragon 1/4 teaspoon white pepper 1/4 teaspoon paprika In a soup pot, melt butter. Add the finely chopped onions and celery and minced garlic. Cook for about five minutes until veggies are tender. Add the oysters and their liquid to the pot. Bring to a boil and boil for 4-5 minutes, until oysters curl; reduce heat to a simmer. In a small cup whisk together 1/4 flour in 1/4 water until very smooth; add this to soup pot, stirring constantly. Add all remaining ingredients to the soup pot. Cook over med heat, stirring frequently, for about 10-12 more minutes or until heated through and thickened. Serve.
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#3
12-19-2006, 09:50 AM
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Tamales
INGREDIENTS Tamale Filling: 1 1/4 pounds pork loin 1 large onion, halved 1 clove garlic 4 dried California chile pods 2 cups water 1 1/2 teaspoons salt Tamale Dough: 2 cups masa harina 1 (10.5 ounce) can beef broth 1 teaspoon baking powder 1/2 teaspoon salt 2/3 cup lard 1 (8 ounce) package dried corn husks 1 cup sour cream DIRECTIONS Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours. Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce. Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough. Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour. Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.
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#4
12-19-2006, 11:39 AM
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Buffalo Style Chicken Wings
Ingredients 2-1/2 lbs. chicken wings 1/2 cup hot sauce (recipe to follow) 1/3 cup melted butter Directions Preheat oven to 425 degrees. Bake wings until fully cooked and crispy. Combine hot sauce and butter. Dip wings in sauce to coat and bake 5 minutes more. Serve with celery and carrot sticks and blue cheese dressing.
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#5
12-19-2006, 11:53 AM
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Basic Hot Sauce Recipe
Ingredients: 1 16 ounce can of tomato sauce 1 medium onion, chopped 2 cloves of garlic, minced 6 peppers, chopped and deseeded Salt and pepper Directions: Start by sautéing the onion, peppers and garlic in a teaspoon of olive oil for three minutes in a saucepan. Add the tomato sauce and bring to a boil. Reduce heat and simmer for 15 minutes. Place ingredients in blender and puree, Simmer for another 15 minutes, just to let the entire flavor combine. Salt and pepper to taste
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#6
12-20-2006, 11:43 AM
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Here's one for the "kitchen challenged". Ask the kids to help, cause they'll love them too! Great for the holidays!
Caramel Popcorn Balls 1/3 cup butter or margarine 1/2 cup corn syrup 1 cup brown sugar 1 tsp. vanilla 10 cups popped popcorn Melt the butter in a soup pot. Add corn syrup, brown sugar, and vanilla. Stir & bring to a boil. Remove from heat. Add popcorn and mix in. Put waxed paper on your countertop. Form popcorn balls and lay on wax paper to harden. Makes about a dozen balls. Make some extra popcorn, give the kids a needle and some thread, and they'll be busy for hours. Then help them put their "masterpieces" on the tree. Just remember to let them know how good it looks as you munch the popcorn balls. 
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#7
12-20-2006, 12:13 PM
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Now here's one to do with the "kid"...a goat one.
Kid Gambellara Style, or Cavreto de Gambellara Kid Gambellara Style, or Cavreto de Gambellara: According to Amadeo Sandri, Gambellara is known for two things: Its wines, and stewed kid, which is marinated, shaped into a ring, put whole in a large copper pot, slowly cooked atop a wood-fired stove. The result is nicely browned, but also extraordinarily tender. Mr. Sandri instead prefers to spit roast his kid, burning hardwood to obtain the coals that supply the heat. To serve 8: INGREDIENTS: A milk-fed kid, not more than 50 days old (one could also use lamb) Olive oil Three large, juicy lemons Black peppercorns Bay leaves Sage Rosemary Garlic Salt PREPARATION: The kid must be whole, with head and feet, and should still have both heart and liver in the cavity. Wash the animal inside and out with cold water and dry it well. Finely mince a handful of sage leaves with two large cloves of garlic, the leaves from a sprig of rosemary, and a 3-inch (7.5 cm) strip of lemon zest (yellow part only) Add a teaspoon of salt to the mixture, mix well, rub the mixture into the kid, both inside and out. Put the kid in a container just large enough to hold it, and pour three cups of olive oil over it. Squeeze the lemons, filter their juice, and add it to the kid, together with 3 bay leaves and six to eight peppercorns. Cover the container with a fine cloth and marinate the meat in a cool place (not the refrigerator) for two days, turning the meat twice daily. Come cooking time, remove the kid from the marinade, drain it well, and spit it. Set the spit in front of the flames, with a leccarda (drippings pan) under it to catch the drippings, and cook it until it is golden brown outside, and perfectly tender inside. While the meat is cooking, baste it with the drippings from the pan or the marinade as you prefer, and when it is almost done drop several coals into the drippings; they'll produce puffs of smoke that will confer a smoky taste to the meat. Serve it immediately upon removing it from the spit, on a bed of lettuce, and with cut lemons as garnish. It takes several hours...don't rush it...be patient.
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#8
01-08-2022, 05:16 PM
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Wow.. Was looking for a recipe that I know I posted and found this ancient gem that the late Doc 'downthestretch' championed.. Also featured are quite a few early day classic DTers like Balletto (!), Jerry (Seattleallstar), Hooves, 'Thebby' (pais), Deb (Danzig) and more..
__________________
All ambitions are lawful except those which climb upward on the miseries or credulities of mankind. ~ Joseph Conrad A long habit of not thinking a thing wrong, gives it a superficial appearance of being right. ~ Thomas Paine Don't let anyone tell you that your dreams can't come true. They are only afraid that theirs won't and yours will. ~ Robert Evans The Party told you to reject the evidence of your eyes and ears. It was their final, most essential command. ~ George Orwell, 1984.
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#9
06-08-2022, 08:22 PM
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Quote:
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