My second passion - FOOD - Page 15

alane67 · #**141** (**permalink**) 11-12-2007, 11:45 PM

That gives me a good start thanks for the extra instructions. It will make it easier on that 'first' batch. I love chili!~
alane

ChuckG · #**142** (**permalink**) 11-13-2007, 09:53 PM

OK - it's not Turkey Day yet and we still have to eat. The food network channel was on the tube and Ina Garten was making "Scallops Provencal".

I'm going to eat the leftovers later on today. It is amazingly delicious.

Recipe is here: Scallops Provencal Recipe: Recipes: Food Network

She paired it with Herbed Basmati Rice which, by itself, wasn't anything to brag about but the herbs from both dishes went very well together. Most bites were taken with a piece of scallop along with some rice.

I used the sea scallops rather than bay scallops.

My wife that absolutely hates seafood actually ate one scallop.

jwilson · #**143** (**permalink**) 11-13-2007, 10:35 PM

That sounds good. Speaking of other than turkey - here is a link to a totally awesome pork recipe - one of my favorites of all recipes andouille stuffed pork tenderloin.

It is a good dish for company because it tastes awesome, can be mostly made ahead, and makes a good presentation. Last time I made it I didn't have any demi-glace so I simply made a sauce by deglazing the pan with some water and when it was mostly gone, swirling in a few tablespoons of butter and some rosemary. If you make this I guarantee you will like it. The keys are to use good andouille and have a high heat grill and brown well without cooking much. By the way, last time too, the stuffing tended to poke out through the sides of the pork, if that happens, don't sweat it, just form everything to be the right shape and tie it up. Sorry, no pics of the last time.

I made some ribs this weekend, slow indirect grilled. Those I took a pic of and I'll post them tomorrow if I remember to bring the camera to work. If you like to grill I highly reccomend "Thrill of the Grill" - Chris Schlesinger Chef Chris Schlesinger's Cookbooks on StarChefs

alane67 · #**144** (**permalink**) 11-14-2007, 05:02 AM

Stuffed strips....
Saute your peppers onions mushrooms, garlic.
Hard to explain but I will trry.
Put your knife into the side of the steak, then CAREFULLY wedge it making a pocket.
mix vegies with blue cheese, stuff inside the steak. Season steak to taste, place a toothepick to seal the steak and grill to desired doneness. Kepp in mind, this steak is stuffed and does not require a lot of cooking, so be care full not to overcook.

ChuckG · #**145** (**permalink**) 11-18-2007, 08:15 PM

Here's a holiday favorite.

Southern Corn Pudding. My grandmother's recipe.

2 - Cans Cream-Style Corn
1 - Small Regular Whole Kernel Corn (drained)
4 Tbs - Sugar
4 Tbs - Flour
1 tsp Salt
1 1/2 Tbs Dried Onion Flakes
4 Beaten Eggs
1 Cup Milk

Mix dry & liquids, beat until there are no lumps. Add corn & stir well. Pour into well-buttered dish. Put dish in a shallow pan of water. Bake at 375 for 2 hours or until knife comes out of center clean.

* I make a half batch for just us, a full one for company, potlucks etc?.

ChuckG · #**146** (**permalink**) 11-18-2007, 08:23 PM

Yes, I'm digging out my recipes to figure out what I'm making for Turkey Day.

Yams are generally found in one form or other on the holiday table. Try this recipe instead of the every day candied yams with marshmallows this year.

One of my daughters turned me on to this recipe several years ago and I have added it to my list of "must makes".

Sweet Potato Soufflé

1 large can yams (40 oz)
1 cup sugar
½ cup sweetened condensed milk
2 eggs
½ stick melted butter

¼ cup sugar
½ cup graham cracker crumbs
½ cup coconut
½ cup crushed pecans

1/3 cup melted butter

Drain and mash yams. Mix in sugar, milk, eggs, and butter. Bake at 350 for 30 min.

Mix together sugar, graham crackers, coconut, and pecans. After mixed add melted butter. Sprinkle on top of potato mixture and bake for an additional 15 min.

ChuckG · #**147** (**permalink**) 11-18-2007, 08:55 PM

I won't post a Green Bean Casserole recipe - everybody has one.

BUT - try this variation.

Add a can of sliced water chestnuts (drained) to your favorite recipe.
Adds an excellent "crunch" to the mix.

**DaveK** · #**148** (**permalink**) 11-19-2007, 04:08 AM

My only thoughts are that you can dress up creamed corn, and yams, but they are still creamed corn and yams.

ChuckG · #**149** (**permalink**) 11-19-2007, 11:38 AM

Yes they are. VERY DELICIOUS creamed corn and yams

alane67 · #**150** (**permalink**) 11-19-2007, 12:42 PM

Off of Thanksgiving, I need to know how to cook a GOOD standing rib roast. I want it nice and brown on the outside, with good seasonings. I bought one of the Chuck suggested thermometers so I do not overcook it. The rib roasts are rather
expensive, I don't want to mess it up.
Chuch, the thermometer is going to be so handy Thanksgiving. Rodger's work gave him a 20 pound Turkey, and it is going to be just the two of us this year. lol, I will need a lot of left over recipes!

alane