Coquilles st. Jacques recipe
6 years ago
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Piment Ma Jacques? Comparison to Habanero, Scotch Bonnet
Comments (1)As far as more flavor... I would think that Scotch Bonnets would "seem" to have more flavor only because they are not as hot as the Habanero (you can taste it more before the burn). Many people think that the Jalapeno has the best flavor. It has a distinct smokey flavor, and even more so when red. Of course you loose alot of the "punch" that the others have....See MoreWhat's For Dinner - #305
Comments (100)Sharon, that tart looks delicious. Looking forward to the recipe. Beth, Tiramisu birthday cake. What a treat. Jim, this is definitely a keeper recipe. White Beans and Sausage Source: David Leite's - The New Portuguese Table - My Family's White Beans and Sausage 1 pound dried navy, small California white or great northern beans, washed and sorted 1/2 pound bacon 1 large onion, chopped 3 cloves garlic, minced Bay leaf olive oil 3/4 pound Chourico, Linguica or Dry-Cured Smoked Spanish Chorizo cut into 1/4-inch slices 1/2 teaspoon dried red pepper flakes, or more to taste 1 tablespoon sweet paprika water ( I used chicken broth) Salt Freshly ground pepper 3 tablespoons tomato paste (squeeze tube) Fresh chopped flat leaf parsley Heat a large pot over medium low heat. Add the bacon and cook, stirring often, until the fat has rendered and the meaty bits are crisp, about 15 minutes. Using a slotted spoon, transfer to paper towels. Bump up the heat to medium, add the chourico and sear until lightly browned, 7 to 10 minutes. Transfer the chourico to paper towels. Pour off all but 3 tablespoons of fat from the pot. Or, if the pot is dry , drizzle in some oil. Add the onions and bay leaf and cook, stirring frequently, until deeply golden brown, 20 to 25 minutes, adjust the heat as necessary to prevent the onions from burning. Add the garlic and paprika and cook for 1 minute more. Drain the beans and dump them into the pot, along with the chourico and red pepper flakes, and 3 1/2 cups of water (I used chicken broth). Bring to a boil, reduce the heat to low, cover and let burble gently. Stiring occasionally, until the beans are tender. Begin checking at 45 minutes, but it may take as long as 1 1/2 hours , depending on your beans' add more water (chicken broth) if needed. Fish out and toss the bay leaf. Stir in the tomato paste and bacon and simmer for 10 minutes to thicken the cooking liquid. Season with salt and pepper to taste. Let the beans sit uncovered for 10 minutes to absorb and excess liquid. Serve. Here is a link that might be useful: Thibeault's Table White Beans and Sausage...See MoreWhat's For Dinner? #284
Comments (50)Jwm211, here is the recipe. I use fresh grated Reggiano Parmesan and haven't had a problem with it sticking. Home Cookin Chapter: Recipes From Thibeault's Table Parmesan-Coated Sweet Potato Fries ================================== http://www.wholeliving.com Serves 4; Prep time: 15 minutes; Total time 40 minutes 1/2 cup all-purpose flour 3/4 teaspoon coarse salt 1/2 teaspoon ground pepper 2 large egg whites 1 1/3 cups grated Parmesan cheese 4 small sweet potatoes (about 2 pounds), scrubbed and quartered lengthwise (I peel the potatoes) Preheat the oven to 425°. Line a large rimmed baking sheet with parchment paper or aluminum foil and then set aside. In a shallow bowl, stir together the flour, salt, and pepper. In a separate shallow bowl, lightly beat the egg whites with 2 tablespoons of water until combined. Place the Parmesan on a sheet of waxed paper or put it in another shallow bowl. Dip the sweet potato first in the flour mixture, shaking off excess. Then dip each wedge into the egg white mixture until coated. Finally, dip the sweet potato in the Parmesan, pressing the exposed surface of the potato into the cheese. (Don't worry if some gets on the skin.) Transfer potato wedges onto the prepared baking sheet as you go. Bake potatoes until tender and crisp, about 25 minutes. Serve sprinkled with more salt if desired....See MoreDon't laugh, just cooked my 1st whole chicken!
Comments (20)Good for you, debrak, it's a "go to" meal here and leftovers are always good for pot pie, for sandwiches, for a sesame chicken dip. There are lots of things you can do with leftover roast chicken. If you feel inclined, next time just take that carcass and plop it into your crockpot with a carrot, an onion and a stalk of celery, turn it on high and let it cook until the broth tastes good. You don't even have to peel the onion, just wash your vegetables, chop them into two or three pieces and put them in the crockpot. Add salt, pepper, a bay leaf if you like, plop the chicken on top, cover with water and let it cook. It'll take hours, I usually do it overnight and into the next day, sometimes 18 hours. When it reduces to about half and tastes good, strain out the solids and use up the stock or put that in the freezer, much less room necessary than the whole carcass. In the meantime, isn't it fun to try new things? I'm impressed with a 9 pound chicken too, now THAT'S a chicken! Before you know it you'll be watching Jacques Pepin on YouTube and deboning chickens. (grin) Annie...See More
6 years ago
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