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Old 06-22-2008, 12:20 AM   #51
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LOL - yeah Alix - no posts since 2004 and then ironchef "bumps" it - but doesn't contribute anything other than the comment: "Feel free to add to this thread."

"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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Old 06-22-2008, 10:08 AM   #52
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I can't remember I've posted this one, but it really is fantastic, I think.
now that I'm learning how to eat fish, I finally concocted a recipe that I really enjoyed.

jkath's Healthy Halibut Tacos

2 Halibut filets
3 Tbsp. meyer lemon juice
1 Tbsp. olive oil
2 green onions, tiny chop
20 grape tomatoes, quartered
2 Tbsp. cilantro, chopped well
1 Tbsp. meyer lemon juice
¼ tsp. sea salt
4 oz. (½ sm. can) crushed pineapple, drained
½ jalapeno, roasted & tiny chop
1 haas avocado, cubed
tortillas (whole wheat is best, otherwise, flour)

Place first three ingredients into a large ziploc bag;
let sit at least 15 minutes.

Mix remaining ingredients, except avocado.
Set aside to let flavors mix.

On grill, cook halibut on grill pan over
medium-high heat, flipping a few times till fish
flakes and has golden edges.

Mix avocado into relish mix.

To serve, roll up halibut pieces & relish in a
warm tortilla.

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This week's topic: Pinterest and Potatoes
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Old 06-22-2008, 10:30 AM   #53
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Here's mine.
Shaffer style clam chowder

3 10 oz cans chopped clams
1 lb bacon
3 cups peeled and chopped potatoes
1 1/2 cups chopped onions
2 chicken bouillon cubes
3 teaspoons Worcestershire sauce
1/2 teaspoon thyme (some times I use parsley instead)
2 cups half and half
1 cup milk
3 tablespoons all purpose flour

salt and pepper to taste

Open canned clams reserving all juice
set aside

cut up bacon, removing a lot of the extra fat
in large sauce pan cook bacon until crisp. Keeping the bacon and the grease in the pan
add potatoes, clam juice, thyme, Worcestershire sauce, onions, pepper,bouillon cubes.
Bring to a boil, reduce heat. Cover and simmer for about ten minutes or until potatoes are tender.

Combind milk, cream and flour till smooth. Add to potatoe mixture. Cook and stir until slightly thickened. Stir in Clams. Return to boiling reduce heat. Cook for a few minutes more. Add salt and pepper to taste.

If soup is too thick add more milk or cream
if soup is too thin add more flour mixing with milk or cream first!

We add a tablespoon of butter to each bowl when serving ( not at all good for you
but it tastes great!!!)
In three words I can sum up everything I've learned about life: it goes on. Robert Frost
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Old 06-22-2008, 12:05 PM   #54
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This recipe is perfect for the summertime:

Grilled Sesame Glazed Salmon with a Soy-Wasabi Butter

Yield: 8 Servings


For the Salmon:
8 ea., 7 oz. Fresh Salmon filets, skin and bones removed
1/3 c. Sake
1/3 c. Mirin
3 Tbsp. Tahini
1 Tbsp. Honey
1 Tbsp. Fresh Ginger, finely minced
2 tsp. Black Sesame Seeds
2 tsp. White Sesame Seeds
Kosher Salt to taste

For the Sauce:
2 medium sized shallots, sliced
1 c. White wine
1/2 c. Heavy Cream
1/2 # cold Unsalted butter, cut into small cubes
1 1/2 Tbsp. Wasabi paste
2 tsp. Soy Sauce
Kosher Salt to taste


In a saucepan, combine the sake, mirin, tahini, honey, and ginger. Simmer until the mixture thickens, then stir in the sesame seeds and cool. Reserve.

In a seperate saucepan, combine the wine and shallots and reduce to approx. 1 Tbsp. liquid remains. Add the cream, and gently reduce until thick. Over low heat, whisk in the cold butter, a few cubes at a time, until all of the butter is emulsified into the sauce. Whisk the wasabi and soy sauce together until smooth, then whisk in enough wasabi-soy mixture into sauce until desired flavor. Season to taste with salt if needed. Reserve sauce and keep warm.

Prepare grill to medium-high heat and oil the grill's grates. Season the salmon on both sides with salt, and place on grill. Cook salmon for about 3-4 minutes, then flip and glaze the grilled side. Cook the salmon for about 2-3 more minutes while continuing to glaze. Serve immediately with the soy-wasabi butter.
"Boldness has genius, power, and magic in it."
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Old 06-22-2008, 03:23 PM   #55
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Hotdog Soup

Seriously don't dog me on this one (pun intended) My Mom used to make it and i did it for my boyfriend's family and they about killed me until they tried it.

1 Can of Tomato Soup
1 Can of Milk (yes use the tomato soup can)
1 Package of Hotdogs (any brand, but corn king rules all)
Salt and Pepper to taste

Pour the can of Tomato soup and milk in and let simmer. Cut the hotdogs into chunks (not slices, that's too thin) Add the Hot-dogs when it looks like its about to boil... let them cook for about five minutes, salt and pepper to taste. Voila, you have every kid's dream and a surprise for your future parents-in-law (we actually broke up but that wasn't because of the soup)
Everyone's Little Sister, Kay
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Old 06-22-2008, 05:10 PM   #56
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Penguins - the only thing your recipe is missing is a grilled cheese sandwich for dunking in your soup!

"Count yourself...you ain't so many" - quote from Buck's Daddy
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Old 06-22-2008, 05:59 PM   #57
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Griiled cheese sandwich and cream of tomato soup. An American legend.
I'm glad this was bumped. The first recipe posted sounds fantastic (Kitchenelf)
Give us this day our daily bacon.
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Old 06-23-2008, 08:18 AM   #58
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something we used to serve at our little grill shop. We only had it fall through spring. In the summer we didn't have it. The shop was not airconditioned and we didn't want the back burners on!

Not fancy, simple to make..

Start by browning off hamburger. When it's about done add fine diced onion, one large onion per pound of hamburger.
When the the hamburger/onion mix is thoroughly cooked, drain off the excess liquids. To that(all done by eye and taste) add ketchup, enough to coat the meat, but not soupy, Worcestershire's sauce, brown sugar, vinegar and a little lemon juice and a few banana peppers(with some of that juice from the jar, leave the peppers large so you can remove them later), Tabasco--not much, just for a bite. A variation from what we served, I like diced tomatoes in it.

The idea is to get a sweet and sour kind of bang to it. It should have bit of a bite to it. I generally add the brown sugar last, it's easy to get too much.

Serve that over a hot dog on a hot dog bun. I have brought it into work. One guy ate 10 one day!! I usually add mustard on top along with raw onion.

It also works as a sloppy joe.....
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Old 06-23-2008, 09:53 AM   #59
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Dark Chocolate Cake!

For people who looooove the rich flavor of dark chocolate. This is a delicious cake, it's very addicting!

2 1/2 cups flour
1 1/2 cups sugar
1 cup unsweetened cocoa powder
1 tsp salt
2 tsp baking soda
1 TBSP vanilla extract
1 TBSP instant coffee granules
1 cup cold nonfat milk
1/2 cup lowfat buttermilk
2 tsps vinegar
1/2 cup canola oil
1/4 cup applesauce
1 egg
4 ounces chopped semisweet or unsweetened chocolate chunks (depending on how much you love dark chocolate)

Combine 'wet' ingredients in one large bowl. Mix dry ingredients together in another bolw. Mix all of the ingredients together in the larger bowl, then stir in the chocolate chunks. Pour batter into two round 9" non-stick cake pans.

Bake in a preheated 350 degree oven for about 20 minutes :).

I covered this cake in a traditional homemade chocolate frosting
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Old 06-23-2008, 10:04 AM   #60
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A great side for pork or any rich meat. APPLES AND ONIONS.
Sauté a bunch of onions in butter or faux butter of some sort. Butter is best, but if your cholesterol is, but I digress. Sauté them real slow and easy, don’t let them brown. Salt and pepper to your taste.
When the onions are done you will have already peeled and sliced a couple or 3 granny smiths. Cut them about the size that you would for a pie. You don’t want this to become apple sauce.
Put the apples into the onions and add fat as needed

Use cinnamon, black pepper, a touch of fresh nutmeg and cloves. The mix should be rather thick by now. Thin it down with OJ. I prefer the OJ to apple juice. Cover and let it simmer a bit to cook down the OJ. It shouldn’t be real loose and the apples are best if they have some texture left. It should be tight enough so it wont leak off of a serving spoon.
There are no amounts indicated because it’s a kind of fool proof recipe that you can make to your taste. More or less onions, and apples or more or less of the spices. Make it your own.
It’s real good with a Pork loin of double cut chops.

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