From wetleather@micapeak.com Sun Oct 19 22:26:22 1997
Received: from proxy1.ba.best.com (root@proxy1.ba.best.com [206.184.139.12]) by shell9.ba.best.com (8.8.7/8.7.3) with ESMTP id WAA27509; Sun, 19 Oct 1997 22:25:58 -0700 (PDT)
Received: from alutia.micapeak.com (alutia.micapeak.com [199.79.239.92]) by proxy1.ba.best.com (8.8.7/8.8.BEST) with ESMTP id WAA22818; Sun, 19 Oct 1997 22:24:43 -0700 (PDT)
Received: from alutia.micapeak.com (localhost [127.0.0.1])
by alutia.micapeak.com (8.8.5/8.8.5) with SMTP id WAA09350;
Sun, 19 Oct 1997 22:47:21 -0700
Date: Sun, 19 Oct 1997 22:47:21 -0700
Message-Id: <199710200510.WAA17362@hpcvuxt3.cv.hp.com>
Errors-To: wetleather-owner@micapeak.com
Reply-To: wetleather@micapeak.com
Originator: wetleather@micapeak.com
Sender: wetleather@micapeak.com
Precedence: bulk
From: Paul Ritter
To: Northwest Bikers Social Mailing List
Subject: Cookoff recipe
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Northwest Bikers Social Mailing List
Content-Transfer-Encoding: 7bit
Content-Type: text/plain; charset=US-ASCII
Mime-Version: 1.0
Status: RO
It's Sunday night and I'm back home in Corvallis, still basking in the
afterglow of Yet Another Excellent Wetleather Party(tm). I'm refering to
the Cookoff, of course. I swear, I see things and watch behavior at these
shindigs that I cannot imagine seeing anywhere else on Earth, and ALL of
it is highly amusing. The Goldings deserve high praise yet again.
As some of you know, I copped the award for 'Best of Show' in the Game
category. In typical Sandbagerus fashion, I put my name on the *back*
of the entry card, so de Judge wouldn't know it was my dish until after the
judging. This caused some confusion as to who was the cook. Some of you may
find this hard to swallow, but that's my story and I'm sticking to it. ;-)
It was indeed my Chile Verde con Carne de Venado (green chile with venison)
that won a toaster prize, and here's the recipe to prove it.
The original recipe called for pork, which in my opinion is even better
than the venison version. You could probably use chicken also. Maybe
alligator or kangaroo, too (you had to be there).
Ingredients:
One 4-5 lb pork roast
One large onion
One large garlic clove
1 28-oz can stewed tomatoes
2 7-oz cans of green chile salsa (see note below)
2 7-oz cans of diced green chiles
Debone the pork roast, remove excess fat and cut into 1/2 inch cubes. Chop
the onion and dice the garlic, then cook meat, onion and garlic in a large
dutch oven or stewpot on high heat until meat is browned. Turn to simmer,
add the remaining ingredients and cook, covered, for a long time. Four hours
is the minimum, 8-12 hours is better. Stir occasionally.
It can be eaten from a bowl like a stew, or used as a burrito filling. If
you are going for burritos, uncover and cook on medium for the last hour or
so until it reaches the proper thickness. Makes about 8 bowls or 16 burritos.
It freezes and re-heats very well.
Note: When I last made this dish I got Ortega brand green chiles and green
chile salsa. This time I found the diced green chiles, but could not find
the salsa in any of the markets here in Corvallis. I don't know if Ortega
stopped making it, or if the stores here aren't smart enough to carry it.
In any case, it's important to get a green chile salsa, and NOT one of the
green salsas based on tomatillos. Check the ingredients list.
Enjoy.
From wetfood@micapeak.com Fri Feb 13 16:03:58 1998
Received: from alutia.micapeak.com (alutia.micapeak.com [199.79.239.92]) by shell9.ba.best.com (8.8.8/8.8.BEST) with ESMTP id QAA03771; Fri, 13 Feb 1998 16:03:21 -0800 (PST)
Received: from alutia.micapeak.com (localhost [127.0.0.1])
by alutia.micapeak.com (8.8.5/8.8.5) with SMTP id RAA00487;
Fri, 13 Feb 1998 17:17:13 -0800
Date: Fri, 13 Feb 1998 17:17:13 -0800
Message-Id:
Errors-To: wetfood-owner@micapeak.com
Reply-To: wetfood@micapeak.com
Originator: wetfood@micapeak.com
Sender: wetfood@micapeak.com
Precedence: bulk
From: Tom Dietrich
To: Pacific NW Motorcycle Food Forum
Subject: Was: Chili ID, now Tom's Chili
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Pacific NW Motorcycle Food Forum
Content-Type: text/plain; charset="us-ascii"
Mime-Version: 1.0
X-Sender: txd@pop.ewd.3Com.com
Status: RO
Poblano, it is. Thanks Leigh Ann for the cool link. :{)
OK, so like I said, last Sunday, I wanted chili. I didn't
particularly like any of the recipes that were in the cook book collection,
so I decided that it was improvising time. I didn't really measure the
spices, so they're an approximation. The following recipe was the result:
********************Tom's Chili (con carne, y frijoles)*******************
1lb. lean beef (chicken would certainly work)
2 lg. jalapenos
1 lg. bell peper
1 sm. red onion
1 lg. poblano pepper
3 cans of black beans (OK, so I wimped out on the beans)
1 can tomato sauce
2 tsp. chili powder
cumin
3 drops Dave's insanity sauce
3 tsp. crushed garlic
black pepper
olive oil
6 oz. Red Hook ESB
It's been intimated to me that sometimes my dishes are a little too spicy
for delicate palates, so in this case, the jalapeno was de seeded...
Dice onion, jalapenos and beef and saute in small amount of olive oil with
1 tsp. garlic and black pepper. When the beef is done, remove from the pan
and continue to saute the remainder of the mixture until the onions are
transparent.
Drain two of the cans of beans and then dump all three into a large pot.
add the tomato sauce and beer. Dice the poblano and bell peppers and throw
them in the pot with all remaining ingredients. Simmer the whole mess till
the peppers are done and do any last minute seasoning to taste.
-txd
From wetfood@micapeak.com Wed Mar 4 10:46:17 1998
Received: from alutia.micapeak.com (alutia.micapeak.com [199.79.239.92]) by shell9.ba.best.com (8.8.8/8.8.BEST) with ESMTP id KAA23340; Wed, 4 Mar 1998 10:45:11 -0800 (PST)
Received: from alutia.micapeak.com (localhost [127.0.0.1])
by alutia.micapeak.com (8.8.5/8.8.5) with SMTP id MAA32410;
Wed, 4 Mar 1998 12:10:20 -0800
Date: Wed, 4 Mar 1998 12:10:20 -0800
Message-Id: <34FD8F73.BFA633B2@sptddog.com>
Errors-To: wetfood-owner@micapeak.com
Reply-To: wetfood@micapeak.com
Originator: wetfood@micapeak.com
Sender: wetfood@micapeak.com
Precedence: bulk
From: Dave Uebele
To: Pacific NW Motorcycle Food Forum
Subject: Re: In pursuit of the holy Grill
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Pacific NW Motorcycle Food Forum
Content-Transfer-Encoding: 7bit
Content-Type: text/plain; charset=us-ascii
MIME-Version: 1.0
Status: RO
I grew up with this being BBQ teriyaki steak.
marinade:
1/2 cup red wine
1/3 cup soy sauce
dollop of molasses or brown sugar
ginger
garlic
Soak steak in marinade for at least a couple hours (I was often asked
to make the marinade and soak steak when I got home from school).
Cook over medium flames, turning often (every couple of minutes),
brushing marinade on
with each turn.
Since there is not a lot sugar in the marinade, you don't have the usual
burning problem.
Steak was either flank steak, cooked whole, and then sliced across the
grain before serving or round steak, sliced, and put on bamboo skewers.
For foul weather, the flank steak could be pan fried, or use a london
broil, and
put in broiler.
Variations. For chicken, use sherry instead of red wine, typically used
boned, skinless
chicken breasts, and bbq'ed or broiled, topped with sesame seeds.
For some reason, we typically used ground ginger for the beef and fresh
ground
ginger for the chicken.
I think we even used this sauce once on a rattlesnake my brother shot.
dave
--
Dave Uebele (daveu@sptddog.com) Spotted Dog Systems
http://sptddog.com/daveu.html
From wetfood@micapeak.com Thu May 14 12:48:08 1998
Received: from alutia.micapeak.com (alutia.micapeak.com [199.79.239.92]) by shell9.ba.best.com (8.8.8/8.8.BEST) with ESMTP id MAA07861; Thu, 14 May 1998 12:47:10 -0700 (PDT)
Received: from alutia.micapeak.com (localhost [127.0.0.1])
by alutia.micapeak.com (8.8.5/8.8.5) with SMTP id MAA15306;
Thu, 14 May 1998 12:42:53 -0700
Date: Thu, 14 May 1998 12:42:53 -0700
Message-Id: <199805141939.AA08990@mallard>
Errors-To: wetfood-owner@micapeak.com
Reply-To: wetfood@micapeak.com
Originator: wetfood@micapeak.com
Sender: wetfood@micapeak.com
Precedence: bulk
From: martin@plaza.ds.adp.com
To: Pacific NW Motorcycle Food Forum
Subject: Precipitous Porkolt
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Pacific NW Motorcycle Food Forum
Content-Type: text
Status: ROr
Carol and Cocoa have been rescuing the van from Escondido, so when I
arrive home tired, wet, and cold in the evenings, instead of a warm
sake, a kiss from a hot babe, and the wonderful smells of dinner
cooking, I get sloppy nosewashing from three desparately lonely
poodles. (That's not a bad thing in itself, I just much prefer the
sake/babe/dinner combination.)
So I've been Forced to Fend for Myself. And I'm HUNGRY NOW when I get
home. So I figured out a fast way to make porkolt. Which, willy nilly,
I'm going to inflict on y'all.
By this time you're all wondering "What the [FRENCH] is 'porkolt'?".
But it's not FRENCH, it's Hungarian. Roughly, paprikas without the
sour cream (so, obviously, if you add a half cup of sour cream to
this recipe, it becomes paprikas. Stir it in at the last, and just
let it warm before serving). Hungarian paprikas is what most
'Murcans refer to as goulash, which word ought to be reserved for
Hungarian gulyas, which is more of a soupy stew.
SO, here's to dinner on the table in thirty minutes. Start with a deep
breath, it'll be your last moment of peace before sitting down to eat
(what can I say, I'm an adrenaline junky):
Ingredients (for two):
1 large onion
1 red pepper (can be omitted, but won't be authentic)
1 splash white wine
1 lb meat (I've done this with beef and chicken)
1 T flour (optional*)
2 T sweet paprika (GOOD paprika, that tastes like ripe red peppers)
1 T dehydrated garlic
1 1/2 C stock or, if necessary, water, but it'll be weak.
1/2 t salt, to taste
tabasco, optional, to taste.
2 T lard**
1 1/2 C rice
1/2 t salt
1/2-1 t caraway or cumin***
3 C water
Slice the onion and red pepper quite thin. Put one T lard, the onion
and the pepper into a non-stick fry pan, on medium low heat, covered.
Turn a burner to high. Put a 1.5 quart or larger saucepan on the
burner. Find the rice. Measure 1 1/2 C rice into the pot. Add 1/2 t
salt and 1/2-1 t cumin or caraway. Desperately paw through the kitchen
looking for the big measuring cup. Add three cups water to the rice,
heave DEEP sigh of relief. When the pot boils, reduce heat to simmer
(on an electric stove, move the pot to a burner pre-warmed to simmer).
Set a timer for 20 minutes. When the timer goes off, remove rice from
burner, leave covered until ready to serve.
(Stir the onions)
If you're fast with a knife, put 1 T of lard in another non-stick pan,
on high. Cube or matchstick the meat to your taste, but no thicker
than 1/2 inch in their thinnest dimension. (Stir the onions) When the
lard is just starting to smoke, (see why it depends on your skill
with a knife?) throw the meat into the pan. Toss around a bit, and
leave to brown.
(Stir the onions)
You now have about a minute to tear, chop, or pour from a bag the
greens for a salad.
By this time the onions ought to be limp. Uncover, increase the heat
to high or high. Simultaneously (more precisely, alternately) brown
the onions and the meat. The meat should finish first; if not, remove
the onions from the heat while the meat catches up.
When the meat is browned, reduce heat to low. Sprinkle in 1 T flour
while stirring, keep stirring until well blended. Add 1 1/2 C stock,
2 T paprika, and 1 T garlic. Add 1/2 t salt, and if you like heat
and have a mild paprika, tabasco, to taste. (Even the mild/sweet
Hungarian paprika tends to be hotter than the ordinary USAn sort,
so a bit of a bite is Authentic.) Stir, cover.
Continue stirring the onions until they're a lovely light caramel
color. Add onions to meat. Deglaze onion pan with a splash of white
wine (red wine would work, and Bull's Blood would be tasty, but I
don't think it's Authentic). Add the wine to the meat. Cover again,
and let simmer to blend and thicken.
If you were really, really, good at browning the onions, you now have
a minute or so to dress the salad before the rice is done. Sprinkle
with olive oil and vinegar, to taste. (One of the GOOD things about
being home alone, is being allowed to put fish sauce in the salad.)
THAT'S A WRAP. Turn off the heat, take a deep breath and a rather
healthy sip of the wine. As soon as you're relaxed enough to sit
down, serve. Presuming that, the other half of the intended target
of this recipe-for-two has, in the meantime, decorously prepped
the dining table.
NOTES:
* Classic porkolt isn't thickened, but thickening it makes it easier
to serve and eat, and will reduce the chance of the sour cream curdling
if you make paprikas.
** Lard is authentic. Butter will work, as likely will oil, but flavor
and texture will be affected.
*** Caraway is Authentic. Cumin isn't, but I like it. More properly
the caraway ought to be simmered with the rest of the porkolt, but I
don't think there's enough hang time with this method to soften and
blend the flavor.
COMMENTS:
To make this dinner-for-one, reduce the meat and salt by half and
the stock to 1 C.
Rice isn't period. Porkolt and paprikas ought properly to be served
with noodles. Specifically spaetzle, those little grated Austrian
knudels. Unfortunately, even using the potato masher, they're fairly
labor intensive, so I don't think it's possible to overlap making
the knudlen with building the porkolt, so I don't think it could be
done in the thirty minutes. Which might come out even; the caraway
would have to be added to the onions and peppers, and would need the
extra simmer time to be appropriately melded, but dinner'd be late.
If one wanted to try anyway, after putting the onions on and before
slicing the meat, one would mix the noodle dough and start an inch
or two of salted water heating in a wide, flat pan. One would make
the noodles when the paprikas was on for its final simmer, by
pouring the batter into a potato masher (lacking a spaetzle maker),
and squeezing several batches at a time of inch-or-two long noodles
into the simmering (not boiling) water. Skim them off as they float
to the surface, drain briefly, toss into a serving dish previously
decorated with a large lump of butter.
One cannot think well, love well, sleep well, if one has not dined well,
Martin
Martin Golding | If everyone closed their eyes and visualized world peace,
Dod #236 KotLQ | imagine how quiet it would be until the looting started.
martin@plaza.ds.adp.com Portland, OR
From wetfood@micapeak.com Thu May 14 14:56:58 1998
Received: from alutia.micapeak.com (alutia.micapeak.com [199.79.239.92]) by shell9.ba.best.com (8.8.8/8.8.BEST) with ESMTP id OAA09972; Thu, 14 May 1998 14:55:33 -0700 (PDT)
Received: from alutia.micapeak.com (localhost [127.0.0.1])
by alutia.micapeak.com (8.8.5/8.8.5) with SMTP id OAA18396;
Thu, 14 May 1998 14:51:44 -0700
Date: Thu, 14 May 1998 14:51:44 -0700
Message-Id: <199805142145.OAA07505@shell9.ba.best.com>
Errors-To: wetfood-owner@micapeak.com
Reply-To: wetfood@micapeak.com
Originator: wetfood@micapeak.com
Sender: wetfood@micapeak.com
Precedence: bulk
From: Leigh Ann Hussey
To: Pacific NW Motorcycle Food Forum
Subject: Re: Precipitous Porkolt
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Pacific NW Motorcycle Food Forum
MIME-Version: 1.0
Content-Type: text/plain; charset=US-ASCII
Content-Transfer-Encoding: 7bit
Status: RO
Here's an ECO for your method:
> Turn a burner to high. Put a 1.5 quart or larger saucepan on the
> burner. Find the rice. Measure 1 1/2 C rice into the pot. Add 1/2 t
> salt and 1/2-1 t cumin or caraway. Desperately paw through the kitchen
> looking for the big measuring cup. Add three cups water to the rice,
> heave DEEP sigh of relief. When the pot boils, reduce heat to simmer
> (on an electric stove, move the pot to a burner pre-warmed to simmer).
> Set a timer for 20 minutes. When the timer goes off, remove rice from
> burner, leave covered until ready to serve.
Get the rice cooker out of the cabinet under the cutting board. Remove
its inner pot, scoop 3 scoops rice into it, add water to the "3" line,
put the inner pot into the outer pot, cover, plug in, push the switch
down to the "cook" position, and forget about it until you want
rice (but at least wait the 20 mins for it to cook -- the switch
springs up like a toaster and the light changes color to let you
know it's done. After it's cooked, the rice cooker keeps it warm).
The rice cooker is without a doubt the absolutely keenest kitchen
appliance I have ever bought, and that's including bread machines,
food processors and all that stuff. I learned about it from Greg,
who lived with one in Hawaii. I bought mine in Chinatown.
> Rice isn't period. Porkolt and paprikas ought properly to be served
> with noodles. Specifically spaetzle, those little grated Austrian
> knudels. Unfortunately, even using the potato masher, they're fairly
> labor intensive, so I don't think it's possible to overlap making
> the knudlen with building the porkolt, so I don't think it could be
> done in the thirty minutes. Which might come out even; the caraway
> would have to be added to the onions and peppers, and would need the
> extra simmer time to be appropriately melded, but dinner'd be late.
Nay. Spaetzle in a box aren't authentic either, but they're damn quick.
- EC, drooling and too broke to shop for food until tomorrow
From wetfood@micapeak.com Tue May 26 12:04:55 1998
Received: from alutia.micapeak.com (alutia.micapeak.com [199.79.239.92]) by shell9.ba.best.com (8.8.8/8.8.BEST) with ESMTP id MAA26534; Tue, 26 May 1998 12:04:11 -0700 (PDT)
Received: from alutia.micapeak.com (localhost [127.0.0.1])
by alutia.micapeak.com (8.8.5/8.8.5) with SMTP id MAA07852
for ; Tue, 26 May 1998 12:04:05 -0700
Date: Tue, 26 May 1998 12:04:05 -0700
Message-Id: <19980525200641.AAA15794@rscott_lap.alaskaair.com>
Errors-To: wetfood-owner@micapeak.com
Reply-To: wetfood@micapeak.com
Originator: wetfood@micapeak.com
Sender: wetfood@micapeak.com
Precedence: bulk
From: Rob Scott
To: leighann@shell9.ba.best.com
Subject: Mushroom and Beef Tart
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Pacific NW Motorcycle Food Forum
X-Sender: rscott@unixguy.com
Mime-Version: 1.0
Content-Type: text/plain; charset="us-ascii"
Status: RO
Tried a little experiment for dinner last evening that worked out very
well and I thought that I'd pass it along for your consideration.
This started out as a delightful looking recipe from the Essential
Vegetarian Cookbook, published by Whitecap Books of Vancouver, BC
(ISBN 1-55110-752-X). A unique feature which distinguishes this
particular cookbook it is the extensive and well done photography that
brings a great visual presentation to the recipes. I highly recommend
this cookbook.
The original recipe was called Golden Mushroom Tart, and it looks
wonderful as pictured in the book. Upon reading the recipe and drooling
over the picture for a bit, it struck me that this well-found veggie
recipe would be even better with the addition of some thin strips of
properly marinated beef.
So, here's the recipe. I'll include the original veggie and then my
modified beef version. Either one should be a treat for your palate.
Golden Mushroom Tart, serves 3-4 for dinner or 8-10 as party snacks
--------------------
Preheat oven to 400F (200C). Place a sheet of puff pastry (available in
the freezer section) on a non-stick baking tray (or use a regular baking
tray with a coating of Crisco). Fry two thinly sliced onions and one
tablespoon of red wine vinegar in a small amount of oil. Cook ten minutes
or until onions have caramelized. Remove from pan, cool slightly on paper
towels. Add two ounces (60g) of butter and 11-12 ounces (350g)
assorted mushrooms to pan; cook for five minutes or until tender. Drain
off any excess liquid and cool on paper towels. Season to taste with salt
and pepper. Cook puff pastry for ten minutes, then very carefully and
quickly spread onions over puff pastry base, leaving a 3/4-inch (2cm)
border. Top with mushrooms and sprinkle with fresh marjoram leaves
and 1/4 cup (25g) grated Parmesan cheese. Cook for another ten minutes
or until golden.
Mushroom and Beef Tart, serves 6-8 for dinner or 15-20 as party snacks
----------------------
Ingredients:
two puff pastry sheets (one package, found in the freezer section).
about 1 pound (about 500g) of Crimini or other flavorful mushrooms.
1 to 1.25 pounds (500-600g) flank steak.
1 large or two medium onions
about 3 ounces (100g) shredded Parmesan cheese.
Your favorite meat marinade.
Heat oven to 400F (200C)
Thaw the pastry sheets and place on two baking pans. The Pepperidge
Farm pastry sheets that I used wouldn't fit two on a single baking tray,
but other brands may fit on one tray.
Thinly slice onions and saute in butter or oil until well caramelized. I
prefer sweet onions (Vidalia or Walla Walla Sweets) for this sort of
thing, but you may use sharp onions if you prefer. Set aside onions
when done.
Slice mushrooms and saute in butter until softened and slightly
caramelized. I prefer Crimini because they are both readily available
and have a stronger flavor than the usual white variety. Chanterelles
or other seasonal mushrooms would be delicious. Set mushrooms aside.
As for the flank steak, you may either marinate your beef, grill and then
thinly slice or you may thinly slice, marinate and saute as you prefer.
I used a soy-based garlic and sesame marinade, but I think that a
slightly sweeter marinade with a bit of pepper kick may be the ticket.
Bake pastry sheets in oven for about 10 minutes. Remove from oven and
spread onions, sliced beef and mushrooms (in that order) on pastry leaving
a 3/4-inch (2cm) border. Top with sprinkled Parmesan cheese. Return to
oven for about 10 minutes or until pastry sheet is golden brown.
Serve with a side dish with mild or moderate flavor such as garlic/olive
oil Couscous.
Enjoy!!
UnixGuy
If I live and be well, I'll see you tommorrow. If not, I'll see you on Thursday.
(Said frequently by poet Myra Shapiro's Mother)
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Rob Scott, mailto:rob@unixguy.com
Langley, Washington on Whidbey Island (a suburb with a moat)
'91 K75RTA "FIFO", 197? CL350, Lusting for a VFR800, WetLeather
Head UNIX Systems Wrangler for Alaska Airlines
From wetleather@micapeak.com Mon Jul 20 11:50:59 1998
Received: from alutia.micapeak.com (alutia.micapeak.com [199.79.239.92])
by shell9.ba.best.com (8.9.0/8.9.0/best.sh) with ESMTP id LAA19685
for ; Mon, 20 Jul 1998 11:49:56 -0700 (PDT)
Received: from alutia.micapeak.com (localhost [127.0.0.1])
by alutia.micapeak.com (8.8.5/8.8.5) with SMTP id LAA04049;
Mon, 20 Jul 1998 11:49:48 -0700
Date: Mon, 20 Jul 1998 11:49:48 -0700
Message-Id: <199807201813.LAA03862@cheetah.it.wsu.edu>
Errors-To: wetleather-owner@micapeak.com
Reply-To: wetleather@micapeak.com
Originator: wetleather@micapeak.com
Sender: wetleather@micapeak.com
Precedence: bulk
From: Randall Mietzner
To: Northwest Bikers Social Mailing List
Subject: Echiladaz... just the recipe... and one other thing
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Northwest Bikers Social Mailing List
X-Sender: mietzner@mail.wsu.edu
Mime-Version: 1.0
Content-Type: text/plain; charset="us-ascii"
Status: ROr
-----------Begin Recipe from Out-of-Print WL Cookbook--------------
WL Award Winning Enchiladaz...
4 lbs Hamburger ( I've also used ground chicken meat and/or chopped up
baked chicken breasts )
One large(big Dia.) Tortilla package, Two Small (8"?9") dia. Tortilla pckgs
3 Yellow Onions
1 large can Enchilada sauce,
3 small cans of diced green chilis
5 med. sized tomatoes
1 tin of Cougar Gold Cheese,
1 small block of sharp Cheddar cheese...
Dice Onions, Tomatoes, place all separate ingredients into small bowls
and set aside in refridgerator...
(take a break and go socialize w/people enjoying GORGEOUS weather... )
Martin goes off with Phil to check out Phil's gargage... perfect WL activity
Cook hamburger, mince and chop, cook and drain... throw in Cumin to
taste, and finely chopped Jalapeno peppers, and small samples from
everything else that's been prepared... clean out the fry pan, set the
cooked enchiada meat aside in a separate large bowl...
come back and shred 3/4ths of a tin of Cougar Gold cheese ( a bit more
tart than Monteray Jack)... and L-R, Fry pan on a burner, a plate, and all
the ingredients, in bowls, set back in a separate row, and the on the far
right the baking tray...
Now, everything is set up for the manufacture of Enchiladaz... Oven to 325
deg. Heat fry pan and add olive oil... Cook the tortillas, until they
bubble a bit, pull out and place on plate, throw the next tortilla in the
fry pan, and then,
Baste both sides of the cooked in Olive Oil tortilla with the Enchidala sauce,
add Hamburger, Onions/Tomatoes/Green Chilis/Cheese, roll it up, and
place on baking dish, and repeat until baking tray is full (baked for 20
min. each, 6 for each batch)
After the batches were complete, arranged them so they remain separated,
this made up 24 of em, all on the baking trays and covered them with finely
shredded Cheddar. Foil over the top... Ready to warm at 300 for twenty
minutes prior to serving... Started at 2PM, finished at 5:30pm...
Another variation/ingredient... I've had hot/spicy canned (and blanched?)
vegatables chopped up to add for a little extra zing and flavor...
enjoy....
--------------------End of Recipe------------------------------
From martin@plaza.ds.adp.com Mon Jan 8 11:46:36 1996
Received: from plaza.ds.adp.com (lockbox.plaza.ds.adp.com [139.126.34.128]) by shellx.best.com (950911.SGI.8.6.12.PATCH825/8.6.5) with SMTP id LAA28483 for ; Mon, 8 Jan 1996 11:46:32 -0800
From: martin@plaza.ds.adp.com
Received: from myst.plaza.ds.adp.com by plaza.ds.adp.com (4.1/3.1.012693-Automatic Data Processing Dealer Services);
id AA14312 for leighann@best.com; Mon, 8 Jan 96 11:45:08 PST
Received: from maix (maix.plaza.ds.adp.com [139.126.60.170]) by myst.plaza.ds.adp.com (8.6.9/8.6.9) with SMTP id LAA08427 for ; Mon, 8 Jan 1996 11:46:13 -0800
Received: by maix (Automatic Data Processing Dealer Services/1.1)
id AA94562; Mon, 8 Jan 1996 11:46:21 -0800
Message-Id: <9601081946.AA94562@maix>
Subject: Re: Vile Substances
To: leighann@best.com
Date: Mon, 8 Jan 1996 11:46:20 -0800 (PST)
X-Mailer: ELM [version 2.4 PL24]
Content-Type: text
Content-Length: 1694
Status: RO
> Martin say:
> > (anybody need a recipe for retsina pancakes?).
> Oo, me, me!
Begin with your favorite pancake recipe (we've used a commercial mix and
my Sainted Mother's MIX, which is sort of home-made Bisquik except it uses
domestic baking powder so it doesn't make my teeth itch).
Omit any sugar.
For each cup of flour, substitute 1/4 cup retsina for whatever liquid
is recommended.
Use a dry white wine for the rest of the liquid (it occurs to me that
a chile mead would make devastating pancakes).
Make pancakes in the usual way.
To serve:
Marinate a loin of venison in red wine, vast quantities of garlic, and
some aromatic vegetables.
Drain, put the vegetables in an oiled roasting pan, oil the roast, and
roast the loin at high heat (450) until it reaches an internal temp.
of 140F. Set the loin aside.
Deglaze the roasting pan with the wine, simmer to reduce by half, strain,
add a couple of teaspoons of mordant mustard. Flame, if wished, with a
bit of strong brandy.
Slice the venison thinish, array beautifully over the pancakes, drench
with the sauce, and serve.
We've decided that retsina can be used anywhere rosemary or juniper (both
strong pine flavors) are customary.
If you leave out the sugar and leave off the syrup, a pancake is just a
limp croustade. Add wine to adjust thickness, eggs to adjust crepiness.
We've looked unsuccessfully for other recipes using retsina, and suspect
that we published the first. Perhaps not a thing to be proud of ;-)
Ride nice old motorcycles, eat weird new foods,
Martin
Martin Golding | Real Men make hollandaise
DoD #236 | over medium heat.
martin@plaza.ds.adp.com Portland, OR
From wetleather@onpmomma.isc-br.com Mon Feb 12 17:27:14 1996
Received: from onpmomma.isc-br.com (onpmomma.isc-br.com [129.189.2.118]) by shellx.best.com (8.6.12/8.6.5) with SMTP id QAA01220 for ; Mon, 12 Feb 1996 16:07:26 -0800
Received: from onpmomma by onpmomma.isc-br.com with smtp
(Smail3.1.28.1 #7) id m0tm8Gj-001to4a; Mon, 12 Feb 96 16:06 PST
Date: Mon, 12 Feb 96 16:06 PST
Message-Id:
Errors-To: carlp@onpmomma.isc-br.com
Reply-To: wetleather@onpmomma.isc-br.com
Originator: wetleather@mom.isc-br.com
Sender: wetleather@onpmomma.isc-br.com
Precedence: bulk
From: Dave Hastings
To: Multiple recipients of list
Subject: Leftover roast flesh of dead baby sheep thigh hash
X-Listprocessor-Version: 6.0b -- ListProcessor by Anastasios Kotsikonas
X-Comment: Greater Pacific Northwest Bikers' Social Mailing List
Status: RO
I think I got that right. I used leftover lamb from Da Pope's recipe in the
cook book, and it worked out well (almost as well as the lamb itself).
1 Onion chopped
1 Potato cubed
1C Leftover roast flesh of dead baby sheep thigh
2 cloves garlic minced (or more to taste)
1t miced fresh ginger
Salt and pepper to taste
Put some oil in a frying pan and heat. Mix all of the above together. When
the oil is hot, put the ingredients into the frying pan and fry over medium
low heat until the potato is done (the smaller you cut the potato, the
sooner it will be done). If it didn't brown on its own, turn up the heat
and let it get browned and crispy on the outside. I serve it with catsup
and tabasco.
-daveh
----------------------
Dave Hastings
daveh@microsoft.com
I don't speak for Microsoft
"Eat more lamb. 100,000 coyotes can't be wrong" -- Da Pope
From wetleather@micapeak.com Tue Nov 5 15:55:56 1996
Received: from mail1.best.com (mail1.best.com [206.86.8.14]) by shellx.best.com (8.6.12/8.6.5) with ESMTP id PAA06973 for ; Tue, 5 Nov 1996 15:55:56 -0800
Received: from express.ior.com (express.ior.com [199.79.239.13]) by mail1.best.com (8.6.12/8.6.5) with ESMTP id PAA18141 for ; Tue, 5 Nov 1996 15:54:23 -0800
Received: from express.ior.com (localhost [127.0.0.1]) by express.ior.com (8.7.6/8.7.3) with SMTP id PAA30983; Mon, 4 Nov 1996 15:54:34 -0800
Date: Mon, 4 Nov 1996 15:54:34 -0800
Message-Id:
Errors-To: wetleather-owner@micapeak.com
Reply-To: wetleather@micapeak.com
Originator: wetleather@micapeak.com
Sender: wetleather@micapeak.com
Precedence: bulk
From: Cyber
To: "Northwest Bikers' Social Mailing List"
Subject: Popeye suprise for dinner!
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Northwest Bikers' Social Mailing List
Content-Type: TEXT/PLAIN; charset=US-ASCII
Mime-Version: 1.0
Status: RO
Well, last night I couldn't think of what to make for dinner so I
scavenged the pantry for supplies and came out with:
4 medium sized potato's
1 can each of: stewed tomatoes, diced olives, cream of mushroom soup,
spinach.
Freezed wielded a pound of ground beef, and 1 yellow bell pepper
Fridge gave up ~ 3 cups of cheddar cheese...
Faced with these ingredients I decided to get creative and just mix them
all together and bake.
ground up the spuds in the food processor up like string hashbrowns.
tossed in the frozed bell pepper and diced it up quick and easy, dumped
those into a baking pan, dumped all the cans in, fried up the burger and
dropped it in with the shreaded cheese on top of everything else.
stirring everything up took a bit becuase the spuds didn't take to
stirring without making a mess but eventually got everything mixed in
together with about 1 tb each of sea salt and pepper. pre heated the over
to 375 and baked for 45 minutes.
About half way though mixxing everything together jodi called and asked
what I was making for dinner, I said 'I dunno what to call it', 'oh, just
do know what it's called', 'no, don't know what to call it', 'right, don't
know what it's called', 'no. I'm winging it and have no idea what to call
it', 'oh, is it edible?', 'dunno, well see when you get home'
end result tasted wonderfull and didn't even look bad to boot! I suppose
it's KIND of like a sheppards pie only with hash browns instead of mashed
potatos, cambels soup, no onion or peas, um, ok, so almost nothing like
speppands pie, but it still tasted great. Anybody else think of a better
name for this creation???
- Matt Schreiner A.K.A. Cyber
MATTHESC@Attachmate.com - Work
CYBER@HALCYON.COM - Personal
http://www.halcyon.com/cyber/welcome.html
The Stable:
'87 GSX-R 750 Bad Boy '88 Ninja 250 Dirty Girl
'86 RG 500 Gamma JMP$ '73 XL 250 Tractor
'88 Hawk 650 Racebike '79 YZ 125 Dirt Thing
'96 Chevy S-10 Her Toy '84 GPz 900 Ninja PB (Project Bike)
'69 S.O. Jodi (NEED a 500cc Dirtbike & 2 Jet Skiis)
From wetleather@micapeak.com Wed Nov 6 09:09:21 1996
Received: from express.ior.com (express.ior.com [199.79.239.13]) by shellx.best.com (8.6.12/8.6.5) with ESMTP id JAA25596 for ; Wed, 6 Nov 1996 09:09:20 -0800
Received: from express.ior.com (localhost [127.0.0.1]) by express.ior.com (8.7.6/8.7.3) with SMTP id JAA08023; Tue, 5 Nov 1996 09:05:52 -0800
Date: Tue, 5 Nov 1996 09:05:52 -0800
Message-Id: <9611061659.AA142632@maix>
Errors-To: wetleather-owner@micapeak.com
Reply-To: wetleather@micapeak.com
Originator: wetleather@micapeak.com
Sender: wetleather@micapeak.com
Precedence: bulk
From: martin@plaza.ds.adp.com
To: "Northwest Bikers' Social Mailing List"
Subject: Re: Popeye suprise for dinner!
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Northwest Bikers' Social Mailing List
Content-Type: text
In-Reply-To: from "Cyber" at Nov 4, 96 03:54:32 pm
Status: RO
> Well, last night I couldn't think of what to make for dinner so I
> scavenged the pantry for supplies and came out with:
> 4 medium sized potato's
> 1 can each of: stewed tomatoes, diced olives, cream of mushroom soup,
> spinach.
> Freezed wielded a pound of ground beef, and 1 yellow bell pepper
> Fridge gave up ~ 3 cups of cheddar cheese...
It's clearly a casserole, as it contains the Minimum Defining Ingredient,
mushroom soup. But what SORT of casserole... it's not leftovers, it's not
tuna, and the potatoes are baked in in shreds instead of crumbled chips
on top like God and your Home Ec teacher intended, so it's clearly _mutant_
casserole. Since it has no provenance, it must be named for its primary
ingredients; 'casserole' subsumes the beef and aromatics, the spinach is
odd-man-out and the cheese is not of the Expected Casserole Type, so:
Mutant Cheese'n'Spinach Casserole.
I've always claimed that the Fundamental Recipe from which all others spring
is 1) Take good food 2) Don't screw it up 3) serve it. (Knowing this, one
realizes it's actually hard to be a _bad_ cook.)
Ride safe, eat dangerously,
Martin
Martin Golding | Real Men make hollandaise
DoD #236 | over medium heat.
martin@plaza.ds.adp.com Portland, OR
From wetfood@micapeak.com Thu Sep 10 14:18:46 1998
Received: from moto.micapeak.com (root@moto.micapeak.com [207.53.128.12])
by shell9.ba.best.com (8.9.0/8.9.0/best.sh) with ESMTP id OAA24683
for ; Thu, 10 Sep 1998 14:17:38 -0700 (PDT)
Received: from moto.micapeak.com (listproc@localhost [127.0.0.1])
by moto.micapeak.com (8.8.7/8.8.7) with SMTP id OAA28772;
Thu, 10 Sep 1998 14:13:50 -0700
Date: Thu, 10 Sep 1998 14:13:50 -0700
Message-Id: <199809102108.AA01611@mallard>
Errors-To: wetfood-owner@micapeak.com
Reply-To: wetfood@micapeak.com
Originator: wetfood@micapeak.com
Sender: wetfood@micapeak.com
Precedence: bulk
From: martin@plaza.ds.adp.com
To: Pacific NW Motorcycle Food Forum
Subject: How to Cook a Pig
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Pacific NW Motorcycle Food Forum
Content-Type: text
Status: RO
OK. As we're suffering from a sure to be temporary shortage of
unrecoverable disasters here at work, it's time to post the recipe
for the pig we cooked on Sunday. What follows owes a very GREAT deal
to Leigh Ann, to whom I was indentured for my piginapit apprenticeship.
First, this was NOT a luau. I've seen a luau, they're WAY too much
work, and involve poi. It's merely a fortunate coincidence that an
imu just happens to be the easiest way to turn a whole lot of dead
pig into a surfeit of cooked pork.
The pig was planned to be about 40 pounds, which would have been
the perfect size for the roughly thirty people at the party. Its
actual 100 pound hanging weight required some last minute surgery
on the pit, and recalculation of the cook time.
I have no idea how to figure out how long to cook a pig. There's surely
some intriguing formula that takes in the surface temperature, the
thickness to cube root of weight of an average pig, and the differing
heat conductance rates for raw and coagulated protein, then spits out
the time to the minute, but I don't know what it is, and it would
almost certainly use calculus, which I've been quite unable to dredge
out of my rusty old mind.
So I figured it two ways: I spit roast small animals 1 hour + (4 minutes
per pound). For a hundred pound pig that's 7:40, round up to eight and
add an hour for safety. Leigh Ann cooked a 45 pound pig for eight hours,
it was a little overdone (no _harm_, it overcooks tender rather than
tough), and figured it would have been done in six. I took the square
root of the (2 times) weight difference to allow linear time for
penetration, 6 hours * 1.41 is, roughly, eight and a half hours.
(Yeah, that should have been the cube root. Which would have been too
short. Which proves that my calculations were correct, and Leigh Ann's
pig was grotesquely misshapen.) When both the calculations yielded
similar numbers, it only took me several hours of obsessing to settle
on nine hours. It took just a few brief minutes of obsessing to decide
on three hours for the wood to burn down. It was light, almost fluffy
hardwood in mostly four to six inch chunks. A harder hardwood would burn
longer, skinnier logs faster.
If I were going to do it again, I'd have much more wood of smaller
sizes on hand, so I could estimate the burn time of the last stoking
from the burn time of the initial fire. It wouldn't make much
difference to the pig, but would save several hours of obsessing.
Anyway, three hours of fire, nine hours of cooking, serving at 7PM,
fire starts at 7AM. We had a Plan.
In the weeks before the party, Tim dug the hole and collected the
rocks and wood. The evening before, we picked up the pig and prepped
(slashed, rubbed, and wrapped) it, adjusted the hole, and fitted
the rocks into it. If I'd been in charge of the fire, I'd have laid
it the night before as well. Tim was fitting race skins and safety
wiring, so he didn't.
Ten to seven we were up lighting the fire. Tim used cedar scraps to
start the hardwood, and a small propane torch to start the cedar. I
have a three foot propane weedburner that would be perfect for that,
if I'd thought of it. Then Tim was off to the races.
I spent the next three hours tending the fire, listening to the
musical crackling of the coals, watching the gray snowflakes of ash
dance up out of the bit, and obsessing wildly about whether there was
too much wood (wouldn't burn down in time to put in the pig) or too
little (rocks too cold, pig has to go in early and overcooks and
disintegrates). I had the very good sense to let Carol sleep in,
rather than share with her my concerns (at, if I guage my condition
properly, maximum babble. She doesn't deal well with babble).
At ten AM precisely, Tim's designated hitter came by, and we stoned,
instrumented, and pitted the pig. I put a sheet of plywood over the
hole (suggested by our live-in DEC^H^H^H Compaq consultant here at
the office. MUCH easier than a tarp) and shoveled dirt on it. I think
I started with too little dirt and the pit cooled sooner than it
should have; the pig's internal temperature stopped rising at 144
degrees at 5PM. Fortunately, for pork, 140 degrees is cooked, and
a couple of hours at 140 degrees is tender.
Having a remote meat thermometer turned out to be a two-edged sword.
Instead of having no idea what was going on underground, obsessing
about whether the pig was cooking properly, I got to watch the
thermometer like a parental hawk, knowing PRECISELY what was going
on, obsessing about whether it was cooking properly. Much to my
surprise, I managed a half hour catnap after breakfast, without a
single nightmare about trichinosis.
Finally, at seven, surrounded by friends and critics, deeply in a state
of funk (I don't even remember who helped me unpit the pig) we shoveled
most of the dirt off the plywood, flipped it out of the way, and
disinterred poor Harriet.
I started dismembering the carcass at the hind leg. Probing with a
knife for the hip joint, I pulled back on the bone to help expose it,
and the whole leg just fell off into my hands. Perfectly forktender!
I hadn't realized until that moment just how tense I'd been about
the pig. HUGE wave of triumph, ecstatic joy, short period of cheering,
and then hack the victim into serving sized gobbets of tender, juicy,
lightly seasoned pork. A rough count of thirty of us ate about half
of the pig. I took all of the credit and half of the leftovers.
If anybody with room for a six by three foot hole in their backyard
(and some well-muscled but weak-minded friend who can be persuaded to
construct said hole) wants to finance any further experiments, I have
some ideas I want to test about the number of rocks, and whether
softwood would affect the flavor.
Finally, the actual more-or-less recipe for pig in a pit.
TO COOK A PIG
THERE's the rub
1/2 C garlic
1 C Penzey's jerk
1/4 C dried green onion
cheap balsamic vinegar
Combine first three ingredients (measured roughly, to your taste) in
a food processor fitted with the metal blade. Add balsamic vinegar
until the mixture is smearable. Reserve.
The pig, RIP (Roasted In Pit)
1 pig named Harriet, gutted and cleaned, skin and head on.
Salt
8 packages banana leaves (enough to cover the pig three times over)
1 pig-sized chunk of chicken wire (about 3 by six feet)
4 feet safety wire or soft iron picture hanging wire, NOT galvanized
1 pit, one foot larger in all dimensions than the pig
250 lb 6-10" rocks (enough to cover the bottom of the pit, plus six)
hardwood (enough to cover the rocks by eight inches, loosely stacked)
1 sheet (4x8') cheap plywood
welding gloves
hot pads
wire cutters
carving board and knives
dozens of starving bikers
4 poodles, optional
2 pugs, optional (cubic lards o'love)
Remove all dirt from pit. Reserve.
Cover the bottom and sides of the pit with the rocks. Identify enough
large rocks (8+") to fill the body cavity, and four smallish rocks
(5-7") to fit into the joints, put them where they'll be heated by the
fire, where they'll be easy to get later, but not where they might
shield the other rocks from the fire. (I lined the small ones along
the side, and threw the big ones on top of the fire, once lit.)
Lay the chicken wire flat. Cover with a double layer of the banana
leaves, letting the ends stick out enough to wrap around the pig.
Put the pig on the banana leaves.
Gash the pig deeply at the front of each leg (rocks will be inserted
later. Identify rocks small enough, and make the gashes large enough).
Salt all exposed flesh (body cavity and the gashes) generously,
as there will be a fair amount of dilution. Smear, again generously,
with the jerk rub.
Line the body cavity and each of the gashes with leaves. Chill the
pig until ready to cook.
Three hours plus cooking time (2 hours plus (4 minutes/pound)) before
serving time, start the fire. Tend it carefully; ideally the last
identifiable log should just have disintegrated into a few small hot
coals at the end of the three hours.
2 hours plus (4 minutes per pound) before serving time, lay the pig
on the plywood next to the pit. Using iron tools or welding gloves,
fit hot rocks into the body cavity and the joints. There will be
sizzling and smoking and the heat will rapidly penetrate the gloves.
These are good things, but should be allowed for, as our intention
is not necessarily to roast the chef.
Fold the ends of the banana leaves over the pig, add more leaves as
necessary to cover the pig, and use a few strands of safety wire
to tie the chicken wire over the banana leaves.
If you have one of those delightful remote reading temperature probes,
insert it into the thickest part of one of the front legs. This will
let you know if something has gone disastrously wrong, and the pig
is not cooking. There isn't a damned thing you'll be able to DO about
it, but at least you'll know.
Pit the pig. Optionally, add potatoes (or any other vegetable or meat
product that might be improved by long slow baking) wrapped in foil
or banana leaves to protect against stray dirt, then wrapped in
chicken wire to ease handling.
Center the plywood over the pit, cover with at least six inches of
the reserved dirt.
Wait 2 hours plus (4 minutes/pound). Watch the temperature guage
closely, chew fingernails likewise.
Shovel enough of the dirt off the plywood that it can be easily flipped
aside, being careful not to let any dirt fall into the pit. Remove
vegetables to a serving table.
Disgorge, unwrap, thwack into great greasy gobbets, carve into manageable
chunks, and serve to the starving bikers. Optionally, distribute meaty
bones among appreciative canines.
Ride safe, cook dangerously,
Martin
Martin Golding DoD #236 | Oculis exciditis porcus dimidius facti
martin@plaza.ds.adp.com | (When the eyes drop out, the pig is half done.)
From wetleather@micapeak.com Tue Sep 22 22:10:59 1998
Received: from moto.micapeak.com (root@moto.micapeak.com [207.53.128.12])
by shell9.ba.best.com (8.9.0/8.9.0/best.sh) with ESMTP id WAA09212
for ; Tue, 22 Sep 1998 22:10:10 -0700 (PDT)
Received: from moto.micapeak.com (listproc@localhost [127.0.0.1])
by moto.micapeak.com (8.8.7/8.8.7) with SMTP id WAA14837;
Tue, 22 Sep 1998 22:09:46 -0700
Date: Tue, 22 Sep 1998 22:09:46 -0700
Message-Id: <8adc257.36087f7d@aol.com>
Errors-To: wetleather-owner@micapeak.com
Reply-To: wetleather@micapeak.com
Originator: wetleather@micapeak.com
Sender: wetleather@micapeak.com
Precedence: bulk
From: Fogobum@aol.com
To: Northwest Bikers Social Mailing List
Subject: Suckling Pig
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Northwest Bikers Social Mailing List
Mime-Version: 1.0
Status: RO
Cochon de Lait (Roast Suckling Pig, Cajun style)
from 'The New Orleans Cookbook', Rima and Richard Collins, which
I recommend MOST highly.
1 suckling pig, about 15 to 20 lb
1/2 C garlic, peeled and sliced 1/8" thick
1/2 C salt
1/2 C freshly ground black pepper
4 T (2 oz) cayenne
1 1/4 C olive oil
4 small poultry skewers
string
Preheat oven to 325.
Stuff the pieces of garlic under the skin of the pigs legs and body
by sliding them in carfully with your fingers. Be careful not to
break the skin.
Sprinkle about half the salt, pepper, and cayenne on the inside of
the pig, then sprinkle the remaining seasonings as evenly as possible
over the outer skin.
Pin the ears back with small poultry skewers and truss the body and
neck cavities with skewers and string. Tuck the front feet under and
the back feet forward, then tie together from the underside with
string.
Set the pig on its side in a raised roasting rack and set the rack in
a large roasting pan. Pour half the olive oil over the upper side and
place in the oven.
Baste after 15 minutes, then 30 minutes, remove the pig from the oven
and turn it over, baste with the remaining olive oil and put it back
in the oven.
Baste very 15 to 20 minutes for the first 2 hours. Allow 15 minutes
per pound for total cooking time.
[ed. not.: a remote reading meat thermometer is of great value for
figuring out what's happening inside a closed oven]
Smoke 'em if you got 'em,
Martin
From wetfood@micapeak.com Tue Oct 6 15:12:32 1998
Received: from moto.micapeak.com (root@moto.micapeak.com [207.53.128.12])
by shell9.ba.best.com (8.9.0/8.9.0/best.sh) with ESMTP id PAA16830
for ; Tue, 6 Oct 1998 15:11:43 -0700 (PDT)
Received: from moto.micapeak.com (listproc@localhost [127.0.0.1])
by moto.micapeak.com (8.8.7/8.8.7) with SMTP id PAA12117;
Tue, 6 Oct 1998 15:04:35 -0700
Date: Tue, 6 Oct 1998 15:04:35 -0700
Message-Id: <7718988D1039.AAA11A5@jeffk.com>
Errors-To: wetfood-owner@micapeak.com
Reply-To: wetfood@micapeak.com
Originator: wetfood@micapeak.com
Sender: wetfood@micapeak.com
Precedence: bulk
From: "Rob Scott"
To: Pacific NW Motorcycle Food Forum
Subject: Pot Roast Cuts (was: Artichoke Dip)
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Pacific NW Motorcycle Food Forum
X-Sender: rscott@unixguy.com
Mime-Version: 1.0
Content-Type: text/plain; charset="us-ascii"
Status: RO
At 01:09 PM 10/6/98 -0700, 'cesca wrote:
>
>Unrelated: What is the best cut of meat for a pot roast? We made pot
>roast on Sunday with a rump roast and it wasn't as tender as I like my
pot
>roast to be. Any suggestions?
>
I've had generally good luck with a thick (1.5"+) chuck steak. One of the
tricks is to get a large pan quite hot and sear the chuck steak for about
1-2 minutes per side to seal in juices. I usually apply heavy Adolph's
(unseasoned) tenderizer and use a fork to work it in prior to searing. If
done properly, it will almost fall apart with a fork when cooked.
One discovery that I found makes typically very tender and juicy meat and
veggies is to do the pot roast in a plastic oven roasting bags. I place
the roasting bag into a very large round iron casserole dish (about 16"
wide, I think). I put down a thin (1/4") layer of sliced veggies, put the
seared meat slab on top of it, then add a spoonfull or two of Polanders
garlic and all of the other veggies on the sides and on top until it's full
enough. I generally never measure the veggies when I do this, I just use
proportions of veg that I know my family will accept. After all is loaded
in the bag I add various spices and wash them down inside with about a cup
of strong beef bullion (two cubes for a cup of hot water). The bullion
heats first and starts to steam everything else until the veggies yield
enough juices to have the entire thing swimming along in hot liquid. Use a
meat thermometer or otherwise estimate cooking time well for best
tenderness.
When doing this and other dished heavy on sliced veggies it really helps to
have a Cuisinart. After my mother (who was a great cook and tried all
sorts of interesting cuisines) died in 1987 I grabbed the Cuisinart before
my father could put it in the moving sale. I don't use it often, but when
I do it's worth huge amounts of saved prep time.
Yummm, now I'm drooling on my desk. I may just have to make a pot roast
this coming weekend!
Cheers.
UnixGuy
Take chances, Get messy, Make mistakes. (Miss Frizzle)
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Rob Scott, mailto:rob@unixguy.com
Langley, Washington on Whidbey Island (a suburb with a moat)
Head UNIX Systems Wrangler for Alaska Airlines
From wetfood@micapeak.com Tue Oct 6 15:35:37 1998
Received: from moto.micapeak.com (root@moto.micapeak.com [207.53.128.12])
by shell9.ba.best.com (8.9.0/8.9.0/best.sh) with ESMTP id PAA23741
for ; Tue, 6 Oct 1998 15:34:49 -0700 (PDT)
Received: from moto.micapeak.com (listproc@localhost [127.0.0.1])
by moto.micapeak.com (8.8.7/8.8.7) with SMTP id PAA13419;
Tue, 6 Oct 1998 15:28:05 -0700
Date: Tue, 6 Oct 1998 15:28:05 -0700
Message-Id: <361A9482.5CF3@teleport.com>
Errors-To: wetfood-owner@micapeak.com
Reply-To: wetfood@micapeak.com
Originator: wetfood@micapeak.com
Sender: wetfood@micapeak.com
Precedence: bulk
From: diana lee tracy
To: Pacific NW Motorcycle Food Forum
Subject: Re: pot roast (was)Artichoke Dip
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Pacific NW Motorcycle Food Forum
MIME-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
Status: RO
Rick McKee wrote:
>
> At 01:09 PM 10/6/98 -0700, you wrote:
> >On Tue, 6 Oct 1998, Relaena wrote:
> >
> >> Artichoke Dip
> >
> >One of our favorite ready-made dips is that Artichoke-Jalapeno stuff you
> >can buy at the grocery store. This artichoke dip recipe seems like it's
> >probably close to it.
> >
> >Unrelated: What is the best cut of meat for a pot roast? We made pot
> >roast on Sunday with a rump roast and it wasn't as tender as I like my pot
> >roast to be. Any suggestions?
> >
> >'cesca
>
> Try using chuck (if chuck don't mind 8^) ) blade in.
>
> Rick Mc ... or you could chuck it!
Me, I prefer a roundbone roast....sort of a giant whole round steak;
anyway the part near the top of either front or back leg; about 2-3"
thick. Brown enthusiastically on both sides, then add (if you want the
ancestral Wilkins recipe) 1 pkt of liptons onion soup mix, a cup or two
of solid (burgundy or cab) red wine, a handful of carrots, some celery,
and a couple of parsnips (these are sacrifial....pull 'em out when
done). Simmer cheerfully for 2-3 hours, or until fork tender. You can
do this with any cut, but you've gotta be patient. Then pull out the
veggies and meat, skim the fat and make wonderful gravy. This can be
done without the instant soup, if you are a good gravy maker. Hand mash
some spuds, make a waldorf salad, burl up some home canned string beans,
and you've got comfort food to the max.
Funny how fall brings out the pot roast and beef stew urge! Speaking of
which, how about this one: what are your favorite seasonal foods, and
how do you serve them? Do you serve them out of season (oh, anathema!)?
Back to picking up horse apples (were they edible, I'd have figured out
how to get on one of those no-harvest programs (I'm piling them in one
place...does that count as a set-aside program?))
DLT
From wetfood@micapeak.com Tue Oct 6 22:05:36 1998
Received: from moto.micapeak.com (root@moto.micapeak.com [207.53.128.12])
by shell9.ba.best.com (8.9.0/8.9.0/best.sh) with ESMTP id WAA06029
for ; Tue, 6 Oct 1998 22:05:12 -0700 (PDT)
Received: from moto.micapeak.com (listproc@localhost [127.0.0.1])
by moto.micapeak.com (8.8.7/8.8.7) with SMTP id WAA31944;
Tue, 6 Oct 1998 22:01:14 -0700
Date: Tue, 6 Oct 1998 22:01:14 -0700
Message-Id: <361AF59E.DC6DB179@home.com>
Errors-To: wetfood-owner@micapeak.com
Reply-To: wetfood@micapeak.com
Originator: wetfood@micapeak.com
Sender: wetfood@micapeak.com
Precedence: bulk
From: ecarrico@home.com
To: Pacific NW Motorcycle Food Forum
Subject: Gobs of Meat
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Pacific NW Motorcycle Food Forum
MIME-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
Status: RO
Rick McKee wrote:
> >Unrelated: What is the best cut of meat for a pot roast? We made pot
> >roast on Sunday with a rump roast and it wasn't as tender as I like my pot
> >roast to be. Any suggestions?
> >
> >'cesca
>
> Try using chuck (if chuck don't mind 8^) ) blade in.
Yep. That's the _best_. 7 bone or blade will work. A little extra
fat doesn't hurt because it will primarily cook out and leave all the
nice tender and juicy bits behind. Chill and take the fat off before
serving. A nice slosh of any sort of wine that might be sitting
around thinking about turning into vinegar will help the
tenderizing/moisturizing process as well.
yum
Ln
From wetfood@micapeak.com Sun Oct 11 20:32:06 1998
Received: from moto.micapeak.com (root@moto.micapeak.com [207.53.128.12])
by shell9.ba.best.com (8.9.0/8.9.0/best.sh) with ESMTP id UAA18774
for ; Sun, 11 Oct 1998 20:31:39 -0700 (PDT)
Received: from moto.micapeak.com (listproc@localhost [127.0.0.1])
by moto.micapeak.com (8.8.7/8.8.7) with SMTP id UAA23105;
Sun, 11 Oct 1998 20:24:44 -0700
Date: Sun, 11 Oct 1998 20:24:44 -0700
Message-Id: <3.0.5.32.19981011200010.008092d0@pop.seanet.com>
Errors-To: wetfood-owner@micapeak.com
Reply-To: wetfood@micapeak.com
Originator: wetfood@micapeak.com
Sender: wetfood@micapeak.com
Precedence: bulk
From: "'Nick' Olson"
To: Pacific NW Motorcycle Food Forum
Subject: Scoop Shovel Stew
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Pacific NW Motorcycle Food Forum
X-Sender: nickolson@pop.seanet.com
Mime-Version: 1.0
Content-Type: text/plain; charset="us-ascii"
Status: RO
This is not a gourmet dish -- more in the category of home cooking. With
the exception of the onions, the ingredients can sit on the shelf waiting
for unannounced guests to descend.
It dates back to the days of the coal-burning Navy. The men stoking the
boilers would knock the dust out of a coal shovel and cook themselves a
meal right in the fire. (Lacking a boiler room, I use a crock pot or a
dutch oven.) I got it from a friend I called 'Grandpa', who lived that life.
Scoop Shovel Stew
Chop 3 onions -- brown in a little fat
Add 2 cans corned beef (broken into pieces)
1 large can whole tomatoes
1 can stewed tomatoes
1 can drained and rinsed okra (if you like it)
1 can drained whole potatoes (cut into pieces)
1 8oz can tomato sauce
Cook in large Dutch oven for 20 minutes - until well-blended
(Take care not to burn it! Cooking in a crock pot is good too)
Serve over slices of bread
Serve with tossed green salad and red wine
Nick...
Nils R. 'Nick' Olson -:- Spanaway, WA -:- N7BCV
nickolson@seanet.com www.seanet.com/~nickolson/
From wetladies@micapeak.com Thu Oct 22 21:03:44 1998
Received: from moto.micapeak.com (root@moto.micapeak.com [207.53.128.12])
by shell9.ba.best.com (8.9.0/8.9.0/best.sh) with ESMTP id VAA27741
for ; Thu, 22 Oct 1998 21:03:25 -0700 (PDT)
Received: from moto.micapeak.com (listproc@localhost [127.0.0.1])
by moto.micapeak.com (8.8.7/8.8.7) with SMTP id VAA07976;
Thu, 22 Oct 1998 21:02:22 -0700
Date: Thu, 22 Oct 1998 21:02:22 -0700
Message-Id:
Errors-To: wetladies-owner@micapeak.com
Reply-To: wetladies@micapeak.com
Originator: wetladies@micapeak.com
Sender: wetladies@micapeak.com
Precedence: bulk
From: Relaena
To: WetLadies Chocolate & Mischief Society
Subject: Re: Ginger Beef
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: WetLadies Chocolate & Mischief Society
Mime-Version: 1.0
Content-Type: text/plain; charset="us-ascii"
X-Sender: relaena@mail.halcyon.com
Status: RO
At 12:05 PM -0700 10/22/98, Marguerite Storbo wrote:
>Karen and I want to make ginger beef for Saturday, but neither of us knows
>how to make the beef crispy like they do in Szechwan restaurants.
>
>Anybody got any ideas, or could someone take this to wetfood for me?
Slice the beef VERY thinly ACROSS the grain. If you partially freeze the
meat first, it is much easier to slice to the correct size.
Then, marinate it in:
1/2 egg white
1 tsp corn starch
1 tsp dry sherry
Mix it all up with the sliced beef, let it sit for a few minutes, THEN
stir-fry over a very fast heat.
If you want the really crispy kind, instead of stir-frying the marinated
beef, deep fry it in very hot oil.
Hope this helps!
Relaena
From wetfood@micapeak.com Tue Nov 3 19:00:20 1998
Received: from moto.micapeak.com (root@moto.micapeak.com [207.53.128.12])
by shell9.ba.best.com (8.9.0/8.9.0/best.sh) with ESMTP id SAA14867
for ; Tue, 3 Nov 1998 18:59:35 -0800 (PST)
Received: from moto.micapeak.com (listproc@localhost [127.0.0.1])
by moto.micapeak.com (8.8.7/8.8.7) with SMTP id SAA16794;
Tue, 3 Nov 1998 18:58:26 -0800
Date: Tue, 3 Nov 1998 18:58:26 -0800
Message-Id:
Errors-To: wetfood-owner@micapeak.com
Reply-To: wetfood@micapeak.com
Originator: wetfood@micapeak.com
Sender: wetfood@micapeak.com
Precedence: bulk
From: Relaena
To: Pacific NW Motorcycle Food Forum
Subject: Citrus Pork Chops
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Pacific NW Motorcycle Food Forum
Mime-Version: 1.0
Content-Type: text/plain; charset="us-ascii"
X-Sender: relaena@mail.halcyon.com (Unverified)
Status: RO
Citrus Pork Chops
I experimented last night and the response was "write this one down!" so
I'll share it with you all. The ingredients are stuff I had laying around
(gifts from cooking friends, etc.) so you may need to substitute here and
there.
5 1/2"-thick pork chops, fat trimmed
flour
2 - 3 TBL macadamia nut oil
2 - 3 TBL citrus cilantro oil
1/2 clove garlic, minced fine
1 orange, peeled, with wedges cut in half
1 lime's worth of juice
sweet white wine (I used Liebfraumilch)
water
butter
whipping cream
Flour both sides of pork chops heavily and set aside.
In frying pan over medium heat, warm garlic in oils. Turn up the heat to
medium high and fry chops, turning until both sides are golden. Remove
chops from pan and keep warm.
Pour off excess oil from pan. Place orange wedges and lime juice into pan.
Using a potato masher, squash orange wedges well to release their juices.
Return chops to pan, and add enough wine and water to braise chops, over
medium heat, for approximately 1/2 hour (just until done).
When chops are done, remove them from pan. Use a fork to remove orange
pulp. Add butter to pan, one slice at a time, cooking between each slice
to create a velvet look to the juices. Add cream to finish sauce. Reduce
and serve over warmed chops.
It was yummy!
Relaena
From wetfood@micapeak.com Tue Dec 15 00:03:28 1998
Received: from moto.micapeak.com (root@moto.micapeak.com [207.53.128.12])
by shell9.ba.best.com (8.9.0/8.9.0/best.sh) with ESMTP id AAA13726
for ; Tue, 15 Dec 1998 00:02:45 -0800 (PST)
Received: from moto.micapeak.com (listproc@localhost [127.0.0.1])
by moto.micapeak.com (8.8.7/8.8.7) with SMTP id XAA08958;
Mon, 14 Dec 1998 23:59:00 -0800
Date: Mon, 14 Dec 1998 23:59:00 -0800
Message-Id:
Errors-To: wetfood-owner@micapeak.com
Reply-To: wetfood@micapeak.com
Originator: wetfood@micapeak.com
Sender: wetfood@micapeak.com
Precedence: bulk
From: Melissa Carrico
To: Pacific NW Motorcycle Food Forum
Subject: Re: Tamales
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Pacific NW Motorcycle Food Forum
Mime-Version: 1.0
Content-Type: text/plain; charset=ISO-8859-1
Content-Transfer-Encoding: 8bit
Status: RO
I'd love a good tamale recipe. I lost a 6th grade county spelling bee
championship on the word "tamale", so now I
Okay - here goes:
TAMALES DE CUCHE (pork)
For large amounts of people - 10 to 15 hungry souls and a little bit of left overs
25 lbs masa preparada - if there is a Mexican bakery around you this is the best source
20 lb pork haunch, bone-in (you will have some left over)
3/4 lb haujillo chiles - dried
garlic - about 6 cloves
cloves - whole
cumin - whole
lard
1 onion. quartered
lots of cornhusks - Mexican market is the best source
salt
Commercial size double boiler/steamer
To start: Chop pork haunch into manageable size chunks, put the chunks in salted water (should taste like sea water) and boil for approx 2 hours or until tender.
When pork is done, rinse all the cornhusks in cool water and then let sit in clean water until you are ready for them.
Sauce: (You will make about 3 batches) Toast chiles in a pan, over med high heat (on a gas stove) for about a minute on each side. Let cool and pull off stems. Put 2 cloves garlic and ½ tsp of each of the cumin and cloves in a regular household blender filled w/ the chiles (approx. 1/3 of what you have). Add water to the 2/3 mark and blend very well. Strain sauce, throw away solids and put aside the liquid. In a medium saucepan, heat about ½ cup lard until hot. Add 1/4 of an onion, whole, to the pan and cook until it is browned. Add strained chile sauce and about a Tbsp of salt. You will have to taste the sauce, should be able to just taste the salt (warning: a little spicy also). Bring to a boil and boil for 5 minutes.
Shred the pork and coat well w/ the chile sauce.
Cover a large work surface (at least 2 foot square) w/ aluminum foil. Dump the masa onto the foil, make a well in the middle and add about 2 cups of the water the pork cooked in. Also add salt until you can taste it in the masa (sorry this is not more accurate, the proportions vary from time to time and taste buds). Mix well - until the masa is soft and sticks to your hands, but is not gluey.
Drain the water from the cornhusks and prepare to dig in to the masa.
Hold a husk in the palm of your hand w/ the widest edge toward your fingertips. Scoop up about a ½ cup of the masa in your other hand and spread out to about the size of a deck of cards, approx. a 1/4 inch thick. Make a shallow well in the middle (from your fingertips to your wrist). Put about 2 or 3 Tbsp meat and chiles in the well (more or less depending on how much meat you like in your tamales). Fold the sides of the cornhusk over the middle, wrapping as needed, and then fold up the bottom. Put aside in a pan, standing the tamale upright, and start on the next one.
Place all the tamales in the steamer, standing up and stacking as needed. Cover w/ the remaining husks and a few plastic bags to retain moisture. Cook in the large double boiler for about 1 ½ hrs. The masa should be a uniform color all the way through and not taste raw.
Don't worry about salt content - the masa will suck the saltiness out.
Makes somewhere in the neighborhood of 75-100 tamales. I wasn't really counting at the time so this is a guess-timate.
Let me know if you can't find the chiles or husks - they can always be mailed for cheap.
!
!
From wetfood@micapeak.com Sat Jan 9 11:21:51 1999
Received: from moto.micapeak.com (root@moto.micapeak.com [207.53.128.12])
by shell9.ba.best.com (8.9.1/8.9.0/best.sh) with ESMTP id LAA28522
for ; Sat, 9 Jan 1999 11:21:10 -0800 (PST)
Received: from moto.micapeak.com (listproc@localhost [127.0.0.1])
by moto.micapeak.com (8.8.7/8.8.7) with SMTP id LAA01194;
Sat, 9 Jan 1999 11:15:42 -0800
Date: Sat, 9 Jan 1999 11:15:42 -0800
Message-Id: <77267C6726D.AAA4867@jeffk.com>
Errors-To: wetfood-owner@micapeak.com
Reply-To: wetfood@micapeak.com
Originator: wetfood@micapeak.com
Sender: wetfood@micapeak.com
Precedence: bulk
From: "Rob Scott"
To: Pacific NW Motorcycle Food Forum
Subject: Robert Burns Night and Haggis recipe
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Pacific NW Motorcycle Food Forum
X-Sender: rscott@unixguy.com
Mime-Version: 1.0
Content-Type: text/plain; charset="us-ascii"
Status: ROr
This is a shameless plug for a local Whidbey Island cultural happening that
some of you may be interested in.
Whidbey Island's first Robert Burns Night will be held at the Useless Bay
Golf and Country Club near Freeland on Saturday, January 16. Happy hour
begins at 5:00pm with the dinner and traditional "Address to the Haggis"
beginning at 6:30pm. There will be performances by the Whidbey Island Pipe
Band (15 pipers + drummers), the Clan Gordon Pipe Band from Tacoma (40
pipers), and Brandon Vance, a Scottish fiddle player from Anacortes who
placed second in the national championships. The traditional "Address to
the Haggis" will be read in Scots Gaelic by Bob Combes of North Bend.
There will be dancing and singing following the dinner and performances.
Tickets to this event are $37.50 per person. Call (360) 331-4688 for
reservations. The organizers expect several hundred people at the event.
So, what's Robert Burns night about? It's a ceremony that's been a part of
Scottish tradition for about 200 years. A piper leads the chef, carrying a
haggis, into the banquet hall, where the haggis is praised with a reading
of Burns poem "Address to a Haggis." The poem begins:
"Fair for your honest, sonsie (cheerful) face,
great chieftain o the puddin' race!"
Burns goes on to extol the haggis:
"O what a glorious sight, warm-reeking, rich!"
Here's the a recipe for a traditional haggis from Delia Smith's Complete
Cookery Course:
Take 1 sheep's stomach, 1 sheep heart, 1 sheep liver, 1/2 pound
fresh suet, 3/4 cup oatmeal, 3 onions finely chopped, 1 teaspoon
salt, 1/2 teaspoon pepper, 1/4 teaspoon cayenne, 1/2 teaspoon nutmeg,
and 3/4 cup stock.
Wash stomach well, rub with salt and rinse. Remove membranes and
excess fat. Soak in cold salted water for several hours. Turn stomach
inside out for stuffing. Cover heart and liver with cold water. Bring
to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart
and coarsely grate liver. Toast oatmeal in a skillet on top of stove,
stirring frequently until golden. Combine all of the ingredients and
mix well. Loosely pack mixture into stomach, about two-thirds full.
Oatmeal expands in cooking. Press air out of stomach and truss
securely. Put into boiling water to cover. Simmer for three hours,
uncovered, adding more water to maintain water level. Prick stomach
several times with a sharp needle when it begins to swell; this keeps
the bag from bursting. Place on a hot platter, removing trussing
strings. Serve with a spoon. Haggis is ceremoniously served with
"neeps and nips" - mashed turnips, nips of whiskey and mashed potatoes.
Happy Burns Day,
UnixGuy
Take chances, Get messy, Make mistakes. (Miss Frizzle)
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Rob Scott, mailto:rob@unixguy.com
Langley, Washington on Whidbey Island (a suburb with a moat)
Head UNIX Systems Wrangler for Alaska Airlines
From wetfood@micapeak.com Fri Mar 5 12:01:20 1999
Received: from moto.micapeak.com (root@moto.micapeak.com [207.53.128.12])
by shell9.ba.best.com (8.9.3/8.9.2/best.sh) with ESMTP id MAA05346
for ; Fri, 5 Mar 1999 12:00:13 -0800 (PST)
Received: from moto.micapeak.com (listproc@localhost [127.0.0.1])
by moto.micapeak.com (8.8.7/8.8.7) with SMTP id MAA31492;
Fri, 5 Mar 1999 12:00:12 -0800
Date: Fri, 5 Mar 1999 12:00:12 -0800
Message-Id:
Errors-To: wetfood-owner@micapeak.com
Reply-To: wetfood@micapeak.com
Originator: wetfood@micapeak.com
Sender: wetfood@micapeak.com
Precedence: bulk
From: Relaena
To: Pacific NW Motorcycle Food Forum
Subject: Comforting Meat Loaf
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Pacific NW Motorcycle Food Forum
Mime-Version: 1.0
Content-Type: text/plain; charset="iso-8859-1"
X-Sender: relaena@mail
Content-Transfer-Encoding: 8bit
Status: RO
This week when the weather was raging its worst and comfort was in order, I
found a recipe for a meatloaf in Bon Appetit and (as is typically my wont)
made "just a few changes." The result could scarcely be relegated to the
term of "meat loaf" it was so good. As an accompaniment, we had
Cauliflower Souffle (posted to wetfood some months ago) and savory-herbed
peas. A little red wine... some good music and candlelight, and our hearts
were as satisfied as our tummies.
Meat Loaf with Ginger Mustard Glaze
1/4 cup (1/2 stick) unsalted butter
1 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1-1/2 pounds ground lean hamburger or chuck
3 cups ground ham (I had a thick slice of ham in the freezer, the cuisinart
did the rest)
1/2 cup finely smooshed crackers (I used Ritz... a nice change)
1/2 cup Progresso Italian-seasoned bread crumbs
1 cup milk
2 eggs, beaten to blend
1 tsp black pepper
salt to your preference
Glaze:
1/2 cup ginger preserves/jam
2 TBL dijon mustard (or more to taste)
1 TBL honey
Worcestershire sauce to taste (about 1 tsp?)
Preheat oven to 350°. Melt butter in skillet over medium-low heat, saute
onions and red pepper. Cover and cook til veggies are tender, about 10
minutes. Cool completely.
Mix hamburger, pork, crackers, bread crumbs, milk, eggs, pepper and salt
together in a big bowl with your hands (the best part, aside from eating).
Combine thoroughly. Transfer into a large loaf pan and begin baking.
(Total baking time is one hour, but you'll start glazing the loaf after the
first half hour).
White meatloaf bakes, prepare the glaze: heat ginger preserves in microwave
until pour-able. Stir in mustard, honey, and worcestershire.
After meatloaf has baked 30 minutes, pour 1/3 of the glaze over the top.
Bake another 15 minutes. Pour the second 1/3 over the top of the loaf.
Bake the last 15 minutes (total time 1 hour). Remove meatloaf and allow to
settle for 10 minutes. Just before serving, pour final 1/3 glaze on top.
Meatloaf will be a bit pink inside from the ham.
Enjoy!
Relaena
From wetfood@micapeak.com Sun May 9 17:53:09 1999
Received: from moto.micapeak.com (root@moto.micapeak.com [207.53.128.12])
by shell9.ba.best.com (8.9.3/8.9.2/best.sh) with ESMTP id RAA15848
for ; Sun, 9 May 1999 17:52:41 -0700 (PDT)
Received: from moto.micapeak.com (listproc@localhost [127.0.0.1])
by moto.micapeak.com (8.8.7/8.8.7) with SMTP id RAA03844;
Sun, 9 May 1999 17:52:14 -0700
Date: Sun, 9 May 1999 17:52:14 -0700
Message-Id: <3d608734.246784d5@aol.com>
Errors-To: wetfood-owner@micapeak.com
Reply-To: wetfood@micapeak.com
Originator: wetfood@micapeak.com
Sender: wetfood@micapeak.com
Precedence: bulk
From: Fogobum@aol.com
To: Pacific NW Motorcycle Food Forum
Subject: Fat liver, fried
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Pacific NW Motorcycle Food Forum
MIME-Version: 1.0
Content-Type: text/plain; charset="us-ascii"
Content-Transfer-Encoding: 7bit
Status: RO
5 oz fat liver
1 Tb butter
2 C small-kibble dry dog food (Pedigree)
good brandy (none of your cheap supermarket brands, please)
Slice liver 3/8 inch thick.
Melt butter in non-stick frying pan until sizzling subsides.
Put liver slices in pan, sprinkle with brandy, salt and pepper lightly.
Cook until brown on both sides.
Remove liver from pan to warmed serving dish.
Pour off most of the fat from the pan. Deglaze with brandy, pour
around slices on serving dish.
Serve with slices of brioche and good coarse foccacia style bread.
Combine reserved fat with kibble, serve to spoiled rotten poodles.
I expect that a truffle grated raw over the cooked liver or chopped
and sauteed briefly with the brandy, would go well.
Have dinner, will travel.
Martin
Real Men make hollandaise
over medium heat.
From wetfood@micapeak.com Wed May 12 14:49:06 1999
Received: from moto.micapeak.com (root@moto.micapeak.com [207.53.128.12])
by shell9.ba.best.com (8.9.3/8.9.2/best.sh) with ESMTP id OAA15005
for ; Wed, 12 May 1999 14:48:36 -0700 (PDT)
Received: from moto.micapeak.com (listproc@localhost [127.0.0.1])
by moto.micapeak.com (8.8.7/8.8.7) with SMTP id OAA01593;
Wed, 12 May 1999 14:48:24 -0700
Date: Wed, 12 May 1999 14:48:24 -0700
Message-Id:
Errors-To: wetfood-owner@micapeak.com
Reply-To: wetfood@micapeak.com
Originator: wetfood@micapeak.com
Sender: wetfood@micapeak.com
Precedence: bulk
From: AnneDwife@aol.com
To: Pacific NW Motorcycle Food Forum
Subject: liver
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Pacific NW Motorcycle Food Forum
MIME-Version: 1.0
Content-Type: text/plain; charset="us-ascii"
Content-Transfer-Encoding: 7bit
Status: RO
One of my most favorite things to do with liver....
Danish Liver Pate
1 lb. pork liver; 1 1/4 cups milk; 1 onion; 1 bay leaf; 6 oz. fresh pork fat;
6 anchovy filets; 1 tsp salt; black pepper to taste; 1/4 tsp each ground
nutmeg, ground cloves, ground allspice; 2 tbsp butter; 1/4 cup flour; 1
beaten egg; 1/2 lb bacon...
Measure the milk into a saucepan.Peel onion and cut in half. Add the onion
and the bay leaf to the milk and bring to a boil over gentle heat. Remove the
saucepan form the heat and allow the milk to infuse for 15 min. Strain and
set the milk aside. Clean the liver of skin and sinew. Put the pork liver and
anchovies through the fine blade of a meat grinder twice. Blend the mixture
and season to taste with the salt, pepper, and spices.
Melt the butter in a sauce pan and add the flour. Cook for about a minute
then add the milk beating constantly. Bring the mixture to a boil stirring
constantly and cook for 2-3 minutes. REmove from heat; Add liver mixture.
Bind with the egg.
Line a loaf pan with the bacon strips, allowing the ends to hang over the
edges. Spoon in the liver mixture and fold the bacon ends over top
Cover the pan with buttered wax paper and place in a large roasting pan. Add
COLD water to about an inch up the side of the loaf pan and place in the
center of a 325F oven and bake about 2 hours. The pate is done when a skewer
inserted in the center comes out clean.Remove from the oven.
Place aluminum foil on top of the pate, and add about a one pound weight.
Refrigerate the pate overnight.
Turn out the pate on a plate, cut into slices and serve with hot toast and
butter.
From wetfood@micapeak.com Sat Jun 12 12:04:53 1999
Received: from moto.micapeak.com (root@moto.micapeak.com [207.53.128.12])
by shell9.ba.best.com (8.9.3/8.9.2/best.sh) with ESMTP id MAA00246
for ; Sat, 12 Jun 1999 12:04:45 -0700 (PDT)
Received: from moto.micapeak.com (listproc@localhost [127.0.0.1])
by moto.micapeak.com (8.8.7/8.8.7) with SMTP id MAA25271;
Sat, 12 Jun 1999 12:04:34 -0700
Date: Sat, 12 Jun 1999 12:04:34 -0700
Message-Id: <199906121852.AA16187@mallard>
Errors-To: wetfood-owner@micapeak.com
Reply-To: wetfood@micapeak.com
Originator: wetfood@micapeak.com
Sender: wetfood@micapeak.com
Precedence: bulk
From: martin@plaza.ds.adp.com
To: Pacific NW Motorcycle Food Forum
Subject: Sausage
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Pacific NW Motorcycle Food Forum
Content-Type: text
Status: RO
Kathy said:
> As a kid, I used to help make sausage -- so i've handled my share of
> intestines. I like my mom's sausage but have found i'm not as fond of
> commercial stuff.
We gave up making sausage when I got tired of shoving it through the
Kitchenaid (when the filling is well ground, the worm skids). I already
have permission, so as soon as I get a round tuit I'm ordering a _real_
sausage stuffer (I don't have permission to get the big hydraulic one,
but the little horn ought to be quite satisfactory). When I do, I'll
make the Worlds Best Sausage again. We loosely adapted this recipe from
one with more truffles than any normal human being has a right to own:
------------------------------------------------------------------------
Porcini Sausage Normande
1 1/2 lb pork
1/4 lb porkfat
1 1/2 tsp salt
1/8 tsp freshly ground black pepper
1/4 tsp freshly grated nutmeg
1/2 to 1 tsp dried granulated garlic
1/2 cup dried porcini (in the US domestic is usually best and cheapest)
1/2 cup calvados
2 3-4 ft cleaned pork casings
Soak porcini in 1/8 cup of calvados until soft, dice (about 3/8 inch)
Soak cleaned, rinsed casings in 1/8 cup calvados (or to cover)
Grind pork and fat fine. Add seasonings, diced mushrooms with their soaking
liquid, and the remaining 1/4 cup calvados. Allow to marry an hour or so.
Stuff casings.
Best if hung to dry at cool room temperature overnight, but if you're
squeamish fridge em on a platter (not touching) and turn them occasionally
(if you don't let them dry a little, the casings get slimy. No harm, just
not as pleasurable to handle).
We've also done this recipe with shiitake mushrooms and shaosing aged
rice wine, substituting 1/2 tsp 5 spice powder for the pepper and nutmeg.
------------------------------------------------------------------------
There's something atavistically satisfying about a braided string of
sausages hung up to dry.
More than enough for everybody and sneeze with joy in the spices,
Martin
Martin Golding | Real Men make hollandaise
DoD #236 | over medium heat.
martin@plaza.ds.adp.com Portland, OR
From wetfood@micapeak.com Sun Aug 15 20:00:44 1999
Received: from moto.micapeak.com (root@moto.micapeak.com [207.53.128.12])
by shell9.ba.best.com (8.9.3/8.9.2/best.sh) with ESMTP id TAA15805
for ; Sun, 15 Aug 1999 19:59:47 -0700 (PDT)
Received: from moto.micapeak.com (listproc@localhost [127.0.0.1])
by moto.micapeak.com (8.8.7/8.8.7) with SMTP id TAA02242;
Sun, 15 Aug 1999 19:59:29 -0700
Date: Sun, 15 Aug 1999 19:59:29 -0700
Message-Id: <4.2.0.58.19990815190446.00abf670@pop.seanet.com>
Errors-To: wetfood-owner@micapeak.com
Reply-To: wetfood@micapeak.com
Originator: wetfood@micapeak.com
Sender: wetfood@micapeak.com
Precedence: bulk
From: Nick Olson
To: Pacific NW Motorcycle Food Forum
Subject: Postcard Chili
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Pacific NW Motorcycle Food Forum
X-Sender: nickolson@pop.seanet.com
Mime-Version: 1.0
Content-Type: text/plain; charset="iso-8859-1"; format=flowed
Content-Transfer-Encoding: 8bit
Status: RO
Postcard Chili (two versions)
A friend sends me postcards with chili recipes on them. Each has virtues.
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Chili
4 green peppers, diced
2 medium onions, diced
2 stalks celery, diced
1 15oz can garbanzo beans
2 15oz cans dark kidney beans with juice
1 15oz can whole peeled tomatoes with juice
4 tsp black pepper
4 tsp salt
4 tsp ground cumin seed
2 tsp chili powder
1 tsp basil leaves
2 Tbsp vegetable oil
1 clove of garlic, diced
Add all ingredients together in a stockpot.
Cover and cook slowly for 2 hours.
Stir frequently.
Serve with steamed tortillas or corn bread.
serves 6 to 8
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Southwest Cowpoke Chili
6 Jalapeños, chopped 2 lbs lean Beef
2 large Onions, chopped 1 tsp Cumin seed
1 clove Garlic, chopped 1 Tsp Oregano
1 Tomato sauce (8 oz) 4 cases cold beer
Salt & pepper to taste 2 large Roadrunners
Saute Jalapeños, Beef, Onions, Garlic until meat loses red color.
Add remaining ingredients and 1/4 cup water.
Bring to boiling, reduce heat, and simmer covered
until you've finished a case of beer.
Prepare Roadrunners. Let chili cool and feed to the Roadrunners.
Lean back, take it easy and enjoy the rest of the beer.
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Nick...