From wetleather@micapeak.com Tue Jul 22 08:16:01 1997
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From: Rick McKee
To: Northwest Bikers Social Mailing List
Subject: Re: Cookoff posing: was: food?
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>>Here in Californicatingya, it's DFG (Department of Fish and Game). Fish
>>are game (GAME FISH) by association. Not only that, but, if a fish fights
>>hard it is known to be a Game Fish! And haven't you heard of the Game, Go
>>Fish?
>
>How much clearer can it be, then??? Even California knows they fall into TWO
>categories FISH and GAME.... End of discussion! ;-)
>
>C'mon Judge! Keep the purity in the cook-off ingredients! Don't let these
>slimebags pervert the intent of the selection! :-)
>
>Shannon
Well jeez Shannon! If fish isn't allowed, I can't serve my smoked sturgeon
on Thai cucumber chip, topped with caviare & a caper and served with a shot
of ice cold Absolute Citron!
Oh well!
Rick Mc ...I guess I'll have to eat, and drink, it all myself!
From wetfood@micapeak.com Tue Oct 6 12:52:38 1998
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From: Relaena
To: Pacific NW Motorcycle Food Forum
Subject: Artichoke Dip
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Artichoke Dip
8 oz cream cheese, softened
1 cup mayonnaise (not miracle whip)
1 can artichoke hearts in water, drained
3/4 cup freshly grated parmesan cheese
1/2 tsp. garlic powder, or 1 clove, finely minced
salt and pepper to taste
Chop artichokes and mix well with other ingredients. Place in an 8x8 glass
pan or a glass pie plate and bake at 350 degrees for 20 to 25 minutes.
Serve with baguette slices or crackers or tortilla chips.
---
I've seen many variations of this... Ellen's may be different. I tend to
add a half teaspoon of minced tarragon to mine, and I -always- double the
recipe.
Relaena
From wetfood@micapeak.com Tue Oct 6 13:16:34 1998
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From: Relaena
To: Pacific NW Motorcycle Food Forum
Subject: Texas Artichoke Dip
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Texas Artichoke Dip
1-1/2 cup mayonnaise (not miracle whip)
1 can artichoke hearts in water, drained
1 jar diced pimiento, drained
1 7-oz can green chilies, diced
6 to 8 oz. grated Monterey Jack cheese (Pepper Jack preferred)
1/2 cup freshly grated parmesan cheese
Chop artichokes and mix well with everything except parmesan. Place in an
8x8 glass pan or a glass pie plate, top with parmesan and bake at 350
degrees for 20 to 25 minutes. Serve with baguette slices or crackers or
tortilla chips.
From wetfood@micapeak.com Wed Oct 28 08:40:51 1998
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Date: Wed, 28 Oct 1998 08:37:41 -0800
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From: Relaena
To: Pacific NW Motorcycle Food Forum
Subject: Roma Tomato and Chevre Tarts
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>From the cook-off... glad you all enjoyed it!
Relaena
---
Roma Tomato and Chevre Tarts
from Sunset Magazine Sept. 1997
Yield: 2 tarts
Prep: 2.5 hours, including chilling
3/4 C. pine nuts
2 C. whole wheat flour
1 C. (approx.) all-purpose flour
2 tsp. minced fresh thyme leaves (I used closer to 4 tsp.)
1.5 tsp. salt (or less if using salted butter)
2/3 C. (1/3 pound) butter, cut into chunks
2/3 C. solid shortening (I used all butter)
1/2 C. ice cold water (approx.)
1-1/4 pound roma tomatoes, rinsed, cut in 1/8 inch slices (I used more
tomatoes, cutting them into 1/4 inch thick slices)
3 large eggs
3 TBL pesto
1/2 C. (4 oz.) ->fresh<- chevre (goat cheese)
1 C. whipping cream
1. Toast pine nuts in oven until golden; let cool.
2. Combine whole-wheat flour, all-purpose flour, thyme and 1 tsp. salt.
With a pastry blender or your fingers, cut or rub in butter until particles
are pea-size. Stir in pine nuts. With a fork, gently stir in ice-cold
water, 1 tablespoon at a time, until dough is at desired consistency.
3. Gather dough into a ball, divide in half, flatten each portion into a
1-inch thick disk. Wrap airtight and freeze 10 minutes if in a hurry,
chill 45 minutes if not, or up to 2 days if you plan ahead (not!).
4. Preheat oven to 375 degrees F.
5. On a board dusted with all-purpose flour, roll dough pieces, one at a
time, into 11 inch rounds (or the appropriate size of your two pans). The
pine nuts will crush a bit under your roller. Fit each dough round into a
pan (I would lay the pan on top of the dough, cut out a circle, place the
circle inside of the pan, and use the round edges of dough to make the
sides, pushing dough to seal with bottom and then working it up against pan
edges.)
6. Fit a piece of foil into each crust, with foil edges extending just over
the rim. Pour dried beans or pie weights into foil to half-fill crusts.
Bake on lowest rack of the preheated oven for 30 minutes. Remove foil and
beans when finished.
7. Lay tomato circles together tightly in *hot* crusts. Bake until
tomatoes look dry at the edges, about 15-20 minutes.
8. While tomatoes bake, in a separate bowl whisk eggs, pesto, goat cheese,
and 1/2 tsp. salt to blend. Then whisk in cream. Gently pour mixture
equally over each tomato tart.
9. Bake until custard is set when gently shaken, about 25-30 minutes.
Serve hot or cold, decorate centers with a sprig of fresh thyme.
From wetfood@micapeak.com Mon Dec 7 22:06:26 1998
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Date: Mon, 7 Dec 1998 22:02:41 -0800
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From: Brian Curry
To: Pacific NW Motorcycle Food Forum
Subject: Oven Dried Tomato Relish
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Status: RO
I have had this, and just came across the recipe for it. It is way good.
First you need the Oven Dried Tomatoes:
3 lbs, Roma plum tomatoes
kosher salt
Sugar
Wash tomatoes, slice lengthwise in half
Preheat oven to 195 degrees F. Place tomatoes, cut side up on a backing
sheet, dust with salt and sugar. Bake 12-16 hours. (Overnight is good.)
While it can be cooked a shorter time, the flavor concentrates with time,
thus the longer the better. :):)
Coated lightly with olive oil, they will keep up to a week in the
refrigerator.
Now for the Relish:
4 ounces whole-clove garlic unpeeled
Olive oil for garlic, plus 2 tablespoons
1 1/2 lbs oven dried tomatoes (from about 3 lbs fresh tomatoes)
1 Tablespoon mixed chopped herbs such as thyme, parsley, chives, chervil,
tarragon, or basil.
Salt and Pepper to taste
Preheat oven to 350 degrees F. Coat garlic cloves in oil, wrap in aluminum
foil pouch, and bake 20 minutes or until soft.
Remove skin from tomatoes. Peel roasted garlic cloves, puree in food
processor until smooth. Add oven dried tomatoes; process until the
consistency of thick soup. Add the 2 Tablespoons oil, herbs, salt, pepper.
Place dollop of relish in a small dish (two tablespoons for each person
they say, but they lie. People will consume more. BTDT!) drizzle with
extra olive oil, and serve with crusty bread. Makes about two cups.
(enough for 16 servings they say but they lie, IMO.)
Nosh hardy. :):) Great for the Christmas holidays. With a bit of a green
garnish, it is "the season"
Brian Curry, Deers-Slayer from the East.
From wetleather@micapeak.com Tue Jun 17 23:37:14 1997
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Date: Tue, 17 Jun 1997 23:34:31 -0700
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From: "CyberCat"
To: Northwest Bikers Social Mailing List
Subject: Re: Another SPAM BLOCK (recipe)
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>
> Not only is it dee-licious, it makes great modeling clay!
> Try Spam "Lite" for another taste treat...
Fry slices of Span "Lite" in coconut milk and red curry spices...
From wetleather@micapeak.com Wed Jun 18 14:34:02 1997
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Date: Wed, 18 Jun 1997 14:31:25 -0700
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From: martin@plaza.ds.adp.com
To: Northwest Bikers Social Mailing List
Subject: Re: Re[2]: SPAM, Spam, Spam , Spam...
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In-Reply-To: <9706188666.AA866663432@mail.spectrumsignal.com> from "MARGUERITE STORBO" at Jun 18, 97 01:00:51 pm
Status: RO
I said:
> Spam is made from hacked and formed ham. Scrapple, properly constructed,
> is made from boiled head, plus corn meal. No particular relation.
Not realizing the risk, MiG wondered idly:
> Concocted by someone lacking a good recipe for head cheese?
In general, there are nowhere near enough records to track the origin
of most recipes. One can, however, speculate wildly, and though one tries
really really hard, most of the time, to avoid doing so, what is one to
do when one is provoked? so I will.
Head cheese would be a possibility, with the addition of cornmeal to
thicken an insufficiently gelatinous head or to spread a small pig across
a large family. Or perhaps corn meal was added after the first time some
hapless amateur cook tried to fry a slice of head cheese =8-0 (never
microwave a head cheese sandwich. Trust me on this one).
A polenta (or other simple corn pudding), seasoned with scrap bits of
meat, might eventually evolve to scrapple. A 'hash' of pig bits and corn
meal is possible, although hash is French, and scrapple is Deutsch,
IIRC. (Pennsylvania Dutch. but I didn't want to confuse Peter, OK?)
It's even old enough to be a simple "savory pudding", which would mean
(as some of the more culinarily challenged among us would agree in haste
while urgently seeking other venues) that one of its ancient cousins, if
not its direct ancestor, would be the Haggis Itself.
Cooking is the only subject on which I can wax more boring than computers,
Martin
Martin Golding | Real Men make hollandaise
DoD #236 | over medium heat.
martin@plaza.ds.adp.com Portland, OR
From wetleather@micapeak.com Tue Aug 19 23:31:18 1997
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Date: Tue, 19 Aug 1997 23:28:48 -0700
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From: Bud
To: Northwest Bikers Social Mailing List
Subject: Pierogi recipe
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At 03:40 PM 8/19/97 -0700, Luwenth the Lewd wrote:
> Oh, does anyone have a recipe for Perogies?
I assume you are talking about pierogi - the little potatoe-filled
dumpling, and not peroshki, the meat and veggie pie?
8C flour
1/2 tsp salt
1/2 c margarine or butter
4 eggs beaten
1 to 1 1/4C water (use what it neccesary for the proper consistency)
Mix margarine, flour and salt like a pie crust, then add the eggs and water.
Mix well, to get a dough that is somewhat rubbery.
Refrigerate 15min , then roll out onto plastic wrap. Cut into the proper
size squares- about 2.5 to 3" on a side.
Filling -
5 lbs potatoes - peeled.
cheddar cheese, cut into small chunks
a little salt in the water and boil the potatoes
Mash well with a little milk and butter -no lumps!
Then, whip the (still warm) potatoes while tossing in cheese chunks
You wind up with a cheese/potato filling.
Flour the working area to keep the dough from sticking to the working
surface. take your little dough squares, and place the filling in them.
Fold and seal shut by pinching. Seal it well, you don't want water getting
in in the next step.
Boil the completed "dumpling" for a few minutes, then move from the boiling
water to cold water. Use a little oil on them if you want to store some in
a covered bowl for later - it keeps them from sticking together.
Fry in butter with onions.
(Slovene recipe from my wife's mother's side of the family)
Damn! Now I've made myself hungry.
|budc@hevanet.com |Look! Sliding along the pavement! |
|It's a groundball! It's a frisbee! |
|Naahh, It's that friggin' idiot Bud.|
From wetfood@micapeak.com Thu Sep 10 00:20:04 1998
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Date: Thu, 10 Sep 1998 00:15:34 -0700
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From: "Rob Scott"
To: Pacific NW Motorcycle Food Forum
Subject: Polenta Pizza Appetizer
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Status: RO
I made this for a BBQ last weekend. It was a big hit, and is a very easy
appetizer for a reasonably large crowd. As made here provides about 20
snack-sized servings or 10-15 larger servings.
As Andrea R. (the Tart Tart, what a delightful image!) stated today, there
are certain difficulties with conversion to real measures when one knows by
eyeball how much to use. Some of the measures below are accurate but
please forgive me if others are a bit vague. I've tried to describe real
quantities as I used them.
Polenta Pizza
-------------
Requires:
1 24-oz tube of pre-made (San Gennaro) polenta, flavor of your choice.
Of course, you may substitute freshly made polenta, but this is
easier. If you use fresh polenta, you will probably need little
or none of the olive oil. The San Gennaro polenta is fat free
and requires the oil for proper prepared consistency.
6-10 tablespoons olive oil (used as necessary to provide proper
consistency of the polenta)
1 clove of minced garlic, or 1 tablespoon of Polanders minced garlic
About 1 tablespoon dill weed (one of my favorite seasonings)
2/3 cup shredded parmesan cheese (grated Kraft crap is NOT
acceptable, it should be shredded and fresh if possible)
5-6 tablespoons of fresh or pre-made pesto sauce.
1 container (I have no idea how one describes this measure) of
cherry and/or teardrop tomatoes, each sliced into two or three
thin slices (need a VERY sharp knife for this or it's messy)
1 large or 2 small bell peppers of your color choice (mixed colors look
wonderful), thin sliced
1 double handful (1/2 pound?) of sliced Crimini or other flavorful
mushrooms, or one container of pre-sliced mushrooms (if
you're in a hurry or feeling lazy)
Other sliced or diced veggies or cooked meats (sausages?) as your tastes
desire
1/3 additional cup shredded parmesan cheese (see note above about Kraft
crap)
1 cup grated mozzarella cheese
If you have scratch made polenta with sufficient oil content such that it
is spreadable, you may skip the initial polenta prep and move right on to
adding the cheese and spices followed by spreading the polenta into the
pan.
Preparing the polenta: Empty the tube of polenta into a mixing bowl. It
helps to slice the polenta into thin slices. As it comes out of the tube,
the fat free variety is rather hard, crumbly, and entirely unspreadable.
Add sufficient olive oil and mash the polenta with a potato or bean masher
until you achieve a spreadable paste and get the lumps out of the mixture.
Add 2/3 cup parmesan cheese, garlic, dill weed and other interesting spices
as you desire and mix in thoroughly.
Lightly grease a 10x16-inch baking pan with Crisco or spray it with a
vegetable oil spray. Spread the polenta mixture evenly on the bottom of
the pan. Bake in a 250F-degree oven for about 10 minutes to warm the
polenta mixture.
Apply a very thin layer of pesto sauce across the top of the polenta,
leaving a 1/2-inch border. If you like lots of pesto flavor, spread a bit
more as desired.
Arrange sliced cherry tomatoes, mushrooms and green peppers (and other
foodstuffs as you desire) on top of mixture in pan.
Sprinkle remaining 1/3 cup parmesan cheese over the entire affair. Spread
mozzarella cheese evenly over the top.
Bake for about 20 minutes at 250-300F. Green peppers should just be
getting hot and soften a bit, but don't cook so long that the mushrooms get
dried out.
Remove from oven and let cool for just a short while. Use a pizza cutter
to slice through the toppings. Unlike a flour crust, the polenta crust
will not become very firm. Requires a spatula to serve and a fork to
consume.
Most delicious. High praise from all at our birthday BBQ last weekend. It
disappeared quickly.
Enjoy!
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