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Does anyone know what the heck happened to summer this year??!!
- Thread starter Marg CDN
- Start date
Ladies and Gentlemen...a song for rvb
PS: You'll need to click through a few small windows and then click on the audio bar to start the song.
http://www.gloriagaynor.com/multimediaa11.html
PS: You'll need to click through a few small windows and then click on the audio bar to start the song.
http://www.gloriagaynor.com/multimediaa11.html
Wow, we are not being the least bit food related, but now that...
someone else has started it I just want to say:
rvb, Keep on truckin', darlin. There's no way you have a brain tumor. The tumor would find no room between the insanity and the dementia and the spellophobia.
someone else has started it I just want to say:
rvb, Keep on truckin', darlin. There's no way you have a brain tumor. The tumor would find no room between the insanity and the dementia and the spellophobia.
michael-in-phoenix
Well-known member
Move to Phoenix. We have summer until mid-October. 103 degrees today.
REC: Here's a T&T so I don't get kicked off this site.. Pork Tankatsu.
Pork Tonkatsu c.1997, M.S. Milliken & S. Feniger, all rights
reserved
4 slices pork loin or tenderloin, each about 1/2-inch thick and 5
ounces
Salt and freshly ground black pepper
Flour for dredging
2 eggs, lightly beaten
2 cups panko (bread crumbs)
Vegetable oil for pan frying
Shredded Napa cabbage, for serving
Lemon wedges, for garnish
Tonkatsu sauce, for dipping (below)
Slash the fat rimming one side of the loin cutlet to keep the meat
from curling when deepfried. Pound to flatten to about 1/4 inch.
Salt and pepper both sides of each cutlet. Dredge each in flour,
then dip into beaten eggs and press into bread crumbs to coat both
sides.
Heat a large skillet with about 1/2 inch of oil until hot. Lay 1 or
2 cutlets in the hot oil. Deep-fry until golden brown, about 5 to 7
minutes, turning them once or twice. Drain the cutlets on paper
towels and cut the pork into bite-size strips that can be eaten with
chopsticks.
Arrange the pork on a platter lined with the shredded cabbage, and
garnish with lemon wedges. Serve the sauce on the side for dipping,
or pour it over the pork and cabbage.
Sauce:
1 c. Ketchup
1/2 c Worcestershire
2 c Sake
2 TB Ginger
2 TB Garlic
1/4 c Sugar
1/4 c Mirin
Combine all in saucepan, bring to boil, simmer 25-30 min., chill.
Yields 3 c. Store 4-6 weeks in fridge.
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
Pork Tonkatsu c.1997, M.S. Milliken & S. Feniger, all rights
reserved
4 slices pork loin or tenderloin, each about 1/2-inch thick and 5
ounces
Salt and freshly ground black pepper
Flour for dredging
2 eggs, lightly beaten
2 cups panko (bread crumbs)
Vegetable oil for pan frying
Shredded Napa cabbage, for serving
Lemon wedges, for garnish
Tonkatsu sauce, for dipping (below)
Slash the fat rimming one side of the loin cutlet to keep the meat
from curling when deepfried. Pound to flatten to about 1/4 inch.
Salt and pepper both sides of each cutlet. Dredge each in flour,
then dip into beaten eggs and press into bread crumbs to coat both
sides.
Heat a large skillet with about 1/2 inch of oil until hot. Lay 1 or
2 cutlets in the hot oil. Deep-fry until golden brown, about 5 to 7
minutes, turning them once or twice. Drain the cutlets on paper
towels and cut the pork into bite-size strips that can be eaten with
chopsticks.
Arrange the pork on a platter lined with the shredded cabbage, and
garnish with lemon wedges. Serve the sauce on the side for dipping,
or pour it over the pork and cabbage.
Sauce:
1 c. Ketchup
1/2 c Worcestershire
2 c Sake
2 TB Ginger
2 TB Garlic
1/4 c Sugar
1/4 c Mirin
Combine all in saucepan, bring to boil, simmer 25-30 min., chill.
Yields 3 c. Store 4-6 weeks in fridge.
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
except that cacti are as beautiful as lilacs or lilies...
http://i52.photobucket.com/albums/g9/rvb_2006/epiphyllumoxypetallum.jpg
http://i52.photobucket.com/albums/g9/rvb_2006/epiphyllumoxypetallum.jpg
OOH, you dirty rat, I was going to sign off, but then....
I love cacti. I have a Christmas cactus that doesn't understand it's place and it blossums every Thanksgiving. I'm trying to train him to be respectable and understand his place in the scheme of things. I love him, but he gets very froggy sometimes. Discipline.
I love cacti. I have a Christmas cactus that doesn't understand it's place and it blossums every Thanksgiving. I'm trying to train him to be respectable and understand his place in the scheme of things. I love him, but he gets very froggy sometimes. Discipline.
REC: Salisbury Steak. Let's get serious here. T&T for an easy meal
Salisbury Steak with Mushroom Sauce
courtesy Michael Chiarello
4 boneless steaks (I used round steak)
Salt and freshly ground black pepper
Flour, for dredging
1/4 cup extra-virgin olive oil
4 cups low salt beef stock
8 ounces white button mushrooms, quartered
8 chopped onion
1 tablespoon unsalted butter
1 onion, minced
1 carrot, diced
4 sprigs fresh thyme
3 cloves garlic, minced
1 cup balsamic vinegar
1 cn cream of mushroom soup
Pea whipped potatoes, recipe follows (didn't make)
Preheat oven to 300 degrees F.
Tenderize the meat,season with salt and pepper and dredge in flour.
In a large skillet over medium-high heat, add olive oil and brown
steaks, in batches if necessary, on both sides, about 2 minutes
per side. Remove steaks and keep warm.
Meanwhile, in a saucepan, reduce stock by half.
Season mushrooms with salt and pepper, to taste. Saute onion &
mushrooms in the same pan as the meat, in the leftover olive oil,
until very brown, about 5 minutes. Add butter, carrot,
thyme, and garlic. Cook until vegetables are caramelized, about 5
minutes, add balsamic vinegar and reduce for 1 to 2 minutes. Add
broth, slide meat back into sauce, cover and simmer on med/low
until tender, about 1 1/2 hours. Remove steaks, heat to med/high,
add soup and blend using wire whisk. Return steaks to pan.
Stack steaks with pea whipped potatoes and drizzle with
balsamic/mushroom sauce.
Pea Whipped Potatoes:
2 pounds russet potatoes, peeled and cut into large chunks
1 1/2 pounds English peas, or 2 pounds frozen peas
2 cups heavy cream
1/2 cup (2 sticks) unsalted butter, at room temperature
1 tablespoon minced garlic (about 3 to 4 cloves)
Salt and freshly ground black pepper
Grated Parmesan, optional
Put the potatoes in a large saucepan with cold water to cover by 3
inches. Salt the water, cover and bring to a boil over high heat.
Reduce heat and simmer until tender, about 10 minutes. While the
potatoes are cooking, cook the peas in a separate saucepan of salted
water. Simmer until just tender, about 3 to 5 minutes. Remove with a
sieve and cool on a baking sheet. When the potatoes are done, drain
well, scatter on a baking sheet, and let cool for several minutes.
In a small saucepan, heat 1/2 cup of the cream until it reaches a
boil then simmer for a few minutes. Add the cream to a blender with
the cooked peas and puree until smooth. Season with salt and pepper.
Heat 1 tablespoon of the butter in a large saucepan over medium heat
until the butter stops foaming and turns a light brown. Add the
garlic and cook quickly until pale gold. Add remaining cream,
season, to taste, with salt and pepper and bring to a boil.
Press the cooled potatoes through a ricer or food mill into the
butter and garlic mixture, tossing to coat.
Reduce the heat to low. Add the remaining butter by tablespoonfuls,
stirring vigorously after each addition. In this way, the butter
does not melt into a golden puddle. Instead, it forms an emulsion
with the potatoes, creating a very smooth puree.
Fold the pea puree into the mashed potatoes and adjust seasoning, as
necessary. Instead of salt, the puree can be seasoned with a little
grated Parmesan, if desired.
Serve hot.
Yield: 4 servings
Episode#: MO1C04
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
Salisbury Steak with Mushroom Sauce
courtesy Michael Chiarello
4 boneless steaks (I used round steak)
Salt and freshly ground black pepper
Flour, for dredging
1/4 cup extra-virgin olive oil
4 cups low salt beef stock
8 ounces white button mushrooms, quartered
8 chopped onion
1 tablespoon unsalted butter
1 onion, minced
1 carrot, diced
4 sprigs fresh thyme
3 cloves garlic, minced
1 cup balsamic vinegar
1 cn cream of mushroom soup
Pea whipped potatoes, recipe follows (didn't make)
Preheat oven to 300 degrees F.
Tenderize the meat,season with salt and pepper and dredge in flour.
In a large skillet over medium-high heat, add olive oil and brown
steaks, in batches if necessary, on both sides, about 2 minutes
per side. Remove steaks and keep warm.
Meanwhile, in a saucepan, reduce stock by half.
Season mushrooms with salt and pepper, to taste. Saute onion &
mushrooms in the same pan as the meat, in the leftover olive oil,
until very brown, about 5 minutes. Add butter, carrot,
thyme, and garlic. Cook until vegetables are caramelized, about 5
minutes, add balsamic vinegar and reduce for 1 to 2 minutes. Add
broth, slide meat back into sauce, cover and simmer on med/low
until tender, about 1 1/2 hours. Remove steaks, heat to med/high,
add soup and blend using wire whisk. Return steaks to pan.
Stack steaks with pea whipped potatoes and drizzle with
balsamic/mushroom sauce.
Pea Whipped Potatoes:
2 pounds russet potatoes, peeled and cut into large chunks
1 1/2 pounds English peas, or 2 pounds frozen peas
2 cups heavy cream
1/2 cup (2 sticks) unsalted butter, at room temperature
1 tablespoon minced garlic (about 3 to 4 cloves)
Salt and freshly ground black pepper
Grated Parmesan, optional
Put the potatoes in a large saucepan with cold water to cover by 3
inches. Salt the water, cover and bring to a boil over high heat.
Reduce heat and simmer until tender, about 10 minutes. While the
potatoes are cooking, cook the peas in a separate saucepan of salted
water. Simmer until just tender, about 3 to 5 minutes. Remove with a
sieve and cool on a baking sheet. When the potatoes are done, drain
well, scatter on a baking sheet, and let cool for several minutes.
In a small saucepan, heat 1/2 cup of the cream until it reaches a
boil then simmer for a few minutes. Add the cream to a blender with
the cooked peas and puree until smooth. Season with salt and pepper.
Heat 1 tablespoon of the butter in a large saucepan over medium heat
until the butter stops foaming and turns a light brown. Add the
garlic and cook quickly until pale gold. Add remaining cream,
season, to taste, with salt and pepper and bring to a boil.
Press the cooled potatoes through a ricer or food mill into the
butter and garlic mixture, tossing to coat.
Reduce the heat to low. Add the remaining butter by tablespoonfuls,
stirring vigorously after each addition. In this way, the butter
does not melt into a golden puddle. Instead, it forms an emulsion
with the potatoes, creating a very smooth puree.
Fold the pea puree into the mashed potatoes and adjust seasoning, as
necessary. Instead of salt, the puree can be seasoned with a little
grated Parmesan, if desired.
Serve hot.
Yield: 4 servings
Episode#: MO1C04
Copyright © 2003 Television Food Network, G.P., All Rights Reserved