New Recipe Review - January 2010
caliloo
14 years ago
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New Recipe Review January 2014
Comments (4)I'll continue the Mexican food theme with braised pork tacos I recently made courtesy of Rachel Ray. I made it last week and Chris and I really enjoyed them. I am not usually a huge fan of her 30 minute meals but I searched for braised pork tacos and the recipe sounded good with 5 star reviews. Plus it's not a 30 minute meal. I prepared exactly as directed my only critique is I would have liked a little more heat but I like my food spicy and that can easily be fixed. Oh and I used green jalapenos instead of red chilies because that's what the grocery store had available. Maybe that was my heat problem. I was thinking of not making the pickled onions but I was very happy I did. They really balanced the flavor of the tacos and were super simple to make. INGREDIENTS 1 (4 to 5 pound) boneless pork shoulder Salt and freshly ground black pepper 2 tablespoons vegetable oil 2 tablespoons extra-virgin olive oil 2 onions, cut into wedges, root end attached 4 large cloves garlic, crushed 1 1/2 teaspoons chopped oregano leaves, half a palmful 2 red chiles, thinly sliced 4 bay leaves 1 (12-ounce) bottle Mexican beer 2 cups chicken stock 4 oranges, juiced about 2 cups 1 chipotle pepper, seeded and finely chopped, plus 1 tablespoon of adobo sauce 2 limes, juiced 1 1/2 cups white wine vinegar or white balsamic vinegar 1/2 cup sugar 2 small red onions, thinly sliced 1 cup drained sliced store-bought pickled jalapenos or banana pepper rings 1/4 head red cabbage, shredded 1 cup crumbled queso fresco or 2 cups shredded Monterey jack 16 corn or flour tortillas, charred over open flame and kept warm in tortilla warmer or towel DIRECTIONS Preheat the oven to 325 degrees F. Season the pork generously with salt and pepper, to taste, and let sit at room temperature for 30 minutes. Pat the pork dry with a paper towel. Heat a large Dutch oven or heavy-bottomed pot over high heat with 2 tablespoons of vegetable oil, 2 turns of the pan. Put the pork in the pot and evenly brown the meat all over, it will take about 10 to 12 minutes; remove the pork to a plate and reserve. Turn heat down to medium-high, and add the extra-virgin olive oil to the pot, a couple of turns of the pan. Add the onions and garlic, salt and pepper, to taste, the oregano, 1 sliced chili pepper and 2 bay leaves and cook for 7 to 8 minutes. Deglaze the pot with the beer, scraping up the bits stuck to the bottom of the pot. Stir in the chicken stock and orange juice. Add the reserved pork back to the pot (the liquid should come about 2/3 the way up the meat) and bring to a simmer. Cover and put the pork in the oven, turning the meat halfway through cooking, until the meat is very tender, about 2 1/2-3 hours. Remove the pork from the pot, to a cutting board and tent with foil to keep warm. When cool enough to handle, pull the meat apart with 2 forks. Simmer the braising liquid over medium heat until reduced by half. Add the chipotle and adobo sauce and the lime juice. Add about 2/3 of the shredded meat and stir. Cool the remaining shredded pork and chill for another use. While the pork is cooking, prepare the pickled red onions: in a small saucepot, bring the white wine vinegar, sugar, teaspoon of salt, remaining chili pepper and bay leaves to a simmer over low heat. Put the sliced red onions in a small sealable container. Carefully pour the hot liquid over the onions, cover and give it a shake. You may need to lift the lid to release some of the pressure. Every now and then, give it a good shake. Refrigerate to cool. To serve, put the chipotle pulled pork on a platter and garnish with pickled onions and pickled jalapeno slices. Serve with shredded cabbage, crumbled cheese and tortillas for wrapping....See MoreNew Recipe Review - July 2010
Comments (37)I'm attending a family get together today and I'm supposed to bring a couple appetizers. 3 weeks ago I broke my ankle so grocery shopping has been on hold as I'm not overly coordinated with crutches. Hence I scoured my pantry and freezers to find ingredients for appys. I managed to come up with homemade hummus and homemade flatbread and this ad lib mini quiche recipe I threw together. I just tried one and am very pleased with the results. I'm glad I kept notes as I went along. I just typed this out so I thought I'd share. Beet Green & Spinach Mini Quiches Makes 24 Mini Quiches 1 tablespoon olive oil 1 tbs. finely minced salt pork 1 medium onion, chopped 1 leek, white & light green part chopped 3 garlic cloves, minced ¼ tsp. ground pepper 2 cups chopped blanched beet greens & spinach or use frozen, thawed and squeezed dry (This is 2 cups after cooking or thawing and sqeezing dry) 1/2 cup freshly grated mild cheese such as white American 1/2 cup freshly grated Asiago cheese ¼ cup freshly grated parmesan 1/2 cup dried parmesan breadcrumbs 4 large eggs, lightly beaten 1 package Pillsbury Pie Crust or two crust recipe Directions 1. Preheat oven to 375. 2. Make the filling: In a skillet, heat 1 tablespoon oil over medium-high heat. Add salt pork and cook until salt pork starts to turn golden brown. Add onions, garlic and leeks, and cook, stirring occasionally, until translucent, 3 to 5 minutes. 3. Transfer mixture to a large bowl; stir in spinach, cheese, Parmesan breadcrumbs, 1/4 teaspoon pepper. Fold in eggs until combined. 4. Roll out piecrust and cut 24 3" rounds with a fluted cookie cutter. 5. Spray muffin tin with cooking spray and wipe out excess. Press piecrust rounds into muffin tin. 6. Fill crusts to top of crust keeping filling inside crust edge with about 1 tbs. of spinach mixture. 7. Bake about 25 minutes until crust is light brown. 8. Remove muffins tine from oven and coo on wrack about 10 minutes. Use a sharp knife to remove quiches from muffin tine. 9. Serve immediately or cool quiches on wire rack and store in fridge or freezer for later use....See MoreNew Recipe Review - October 2010
Comments (34)Tricia posted a recipe a while back when she finally managed to make meatloaf similar to her mother's. I'm in the middle of making my MIL's meals (for her Christmas gift) and decided to try her recipe. It's very good! The best part is I know my MIL will think so too! It's old-fashioned comfort food of the best kind. I'll list the recipe as she wrote it, along with her comments. Thanks Tricia! Posted by triciae I've been trying to duplicate Mom's meatloaf my entire adult life. I realized some years ago a large part of my problem was the type of ground meat plus the filler ratios but still could never get it just right. Last night, I made meatloaf just as good as Mom's. It's probably slightly different but the end result is just as good. Thought some might be interested since I don't recall seeing these particular ingredients used on the CF for meatloaf/meatballs before. Mom's Meatloaf 5 Dinner Rolls (these were homemade 1.5 ounce rolls made with milk, eggs, & potatoes) 1 Can Evaporated Milk 1/2 Cup Sour Cream 1 Egg, whisked 2 lbs. 80% Ground Chuck (actually it was like 1.87 lbs. 2 lbs. Ground Pork 1 Small Spanish Onion, chopped fine 2 Cloves Garlic, minced 1/4 Cup Worchestershire Sauce 1 Teaspoon Red Pepper Flakes 1/4 Cup Ketchup Salt & Pepper (I used about a teaspoon of each) Tear the rolls in small pieces & pour the evaporated milk & eggs over the rolls. Add the sour cream, stir & allow to sit about 15 minutes for the bread to absorb the moisture. Place all other ingredients into bowl, add the bread/milk mixture. Gently mix with a wooden spoon or your hands (not in a FP). Divide into sizes appropriate for your family. I made 5 meatloaves & froze 4 for another time. I topped ours with a ketchup-based sauce but it wasn't the sauce that made the difference. I'm sure it was the evaporated milk & the sour cream. The rolls ingredients probably also contributed to the finished meatloaf as opoposed, for example, of using unenriched bread. Gosh, it was so good...moist, tender, flavorful. Anyway, anybody still struggling with their meatloaf mixture...try adding sour cream. I doubt Mom used Worchestershire Sauce but I don't care...as far as I'm concerned...mission accomplished. /tricia...See MoreNew Recipe Review-December 2010
Comments (26)I made two birthday cakes for Christmas. One was the one Chase posted on the best chocolate frosting thread (for my mom's 30th sobriety birthday) and the other was Barbara Wheeler's Fresh Coconut cake (for my younger sister's "first" 39th (belly button) birthday). I really liked the coconut cake, I'd give it an 8, but to make it a 9-10, next time, I'd poke some holes in it and add Coco Lopez. Or add it to the mix. Or both. It was an afterthought so I didn't do it this time. It's really good, but I could see it be off the charts good with the addition of more coconut. Barbara Wheeler's Fresh Coconut Cake 4 egg yolks 2 whole eggs 1 1/2 cups sugar 1/2 cup butter or margarine - cut up 1 cup hot milk 2 1/2 cups all-purpose flour 1 tbsp baking powder 1 tsp vanilla 1/2 cup chopped black walnuts, toasted walnuts or pecans FROSTING 1 3/4 cups sugar 1/2 cup water 3 egg whites 1/2 tsp cream of tartar 1 tsp vanilla 2 cups shredded fresh coconut 1 Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans. 2 To make the cake; In a large mixing bowl, beat egg yolks, whole eggs and sugar with an electric mixer for at least 5 minutes or until light and fluffy. Stir the butter or margarine pieces into the hot milk until the butter has melted. Combine the flour with baking powder. Add 1/2 cup of the flour mixture into egg mixture, beating slowly. Add half the hot milk mixture, 1 cup of the flour mixture, then remaining hot milk, beating after each addition. Add the remaining mixture and vanilla. Beat well. Fold in the nuts. Pour the batter into the prepared pans. 3 Bake the layers in the 350 oven for 12 to 15 minutes or until a toothpick inserted in centers comes out clean. Cool for 5 minutes in the pans. Remove and cool completely on wire racks. 4 To make the frosting: In a medium saucepan, combine the sugar with the water. Bring mixture to boiling and boil 2 minutes or until it is syrupy and the sugar is dissolved. (Undissolved sugar will make the frosting grainy.) Make sure to scrape down the sides of the saucepan and stir in a figure-eight motion. 5 In a large mixing bowl, beat the egg whites with the cream of tartar with an electric mixer until foamy. Slowly pour the hot sugar syrup into the egg whites, beating constantly at the highest speed for 4 to 6 minutes or until the frosting is stiff enough to spread. Beat in the vanilla. The finished frosting should be smooth and fluffy, yet hold stiff pecks. 6 Place a cake layer on a cake plate; spread with about 1 cup frosting and sprinkle with about 1/3 cup coconut. Repeat with the remaining layers. Frost the sides of the cake and sprinkle with the remaining coconut. RECIPE NOTES: Store the cake in the refrigerator up to 24 hours.Garnish this lovely cake with fresh coconut pieces, kiwi fruit, fresh pineapple and pineapple leaves. My notes: More frosting than was necessary. Froze well ahead of time, unfrosted. Add coconut in lieu/in addition to milk? Add coconut after poking holes?...See Morecaliloo
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