The Cookbook

[Mik]

Made the Pierogi sausage thing last night. Very good.

[jon-nyc]

That's what she said.

[Mik]

Anybody like cole slaw? This is an excellent easy dressing recipe. Takes like two minutes and the lemon juice makes it really fresh. I used cider vinegar.

https://www.allrecipes.com/recipe/240784/easy-coleslaw-dressing/

[89th]

@Mik said in The Cookbook:

Anybody like cole slaw? This is an excellent easy dressing recipe. Takes like two minutes and the lemon juice makes it really fresh. I used cider vinegar.

https://www.allrecipes.com/recipe/240784/easy-coleslaw-dressing/

Oh I used to make that often. Man it really was very good. I should start doing it again.

[Mik]

I made it for pork belly tacos, but think I like it better just by itself. Tacos turned out great.

[89th]

@Mik said in The Cookbook:

I made it for pork belly tacos, but think I like it better just by itself. Tacos turned out great.

Mmm that looks good.

[Mik]

It's fall, so comfort food rules. I'm making my beloved mother in law's equally beloved Chicken Casserole. The recipe is in here somewhere. I'll just post it again, in her handwriting.

[Mik]

Pretty much perfect Shrimp Scampi.

https://www.foodnetwork.com/recipes/food-network-kitchen/classic-shrimp-scampi-8849846

[Mik]

I feel like chicken tonight...

With a side dish of herbed angel hair pasta.

https://www.alisoneroman.com/recipes/vinegar-chicken-with-crushed-olive-dressing

[George K]

@Mik looks wonderful. Mrs. George is not a fan of green olives, so I might do without. OTOH, when serving, I'll just not give her any LOL.

[Mik]

Try black olives? I don’t think it would make a lot of difference.

Turned out really good.

[Aqua Letifer]

Chicken and veggies were all local. Spices used were Hungarian sweet paprika, black pepper and parsley. Broth was 50/50 Japanese rice lager and organic broth from the store.

[George K]

The Godfather's Spaghetti Sauce

Spaghetti Sauce

2 tbsp. olive oil
2-4 cloves garlic, chopped
2 large (28-ounce) cans tomatoes (whole, crushed or chopped)
1 10-ounce or 2 6-ounce cans tomato paste
3 to 4 Italian sausages, grilled and sliced
1 lb. cooked meatballs (use your favorite recipe)
Dry red wine
1/4 cup sugar

1. Heat the oil over medium heat in a large pot.
2. Add garlic and cook for a few minutes. Do not let the garlic burn.
3. Add tomatoes and tomato paste. Cook for about 5 minutes, stirring continuously so that a relatively smooth consistence is reached.
4. Add sausages and meatballs. Stir until the meat is coated.
5. Add a splash of red wine, then the sugar according to taste.
6. Reduce heat to medium-low and let simmer for a minimum of 20 minutes, stirring occasionally to prevent scorching.
7. Serve by ladling over cooked pasta.

Tip: If you have normally have problems with gas after eating a sauce like this, you can reduce them by skimming the surface of acid (reddish-orange pools of foam will form on the surface).

Tip 2: If you're using canned whole tomatoes, draining them and then crushing them by hand will result in a chunky sauce. Canned crushed tomatoes will create a slightly thinner sauce, while canned chopped tomatoes will result in a thicker sauce.

Link to video

[Catseye3]

@George-K At the site, the intro to the recipe is worth reading.

Also, see the Comments re shaving the garlic.

[George K]

@Catseye3 said in The Cookbook:

@George-K At the site, the intro to the recipe is worth reading.

Also, see the Comments re shaving the garlic.

Yes. Didn't want to clutter the recipe. Great stuff.

Whenever I make spaghetti, however, I tend to "herb it up." I throw in Italian seasoning, oregano, sometimes cilantro as well.

And, you gotta have onions.

[Mik]

On the grill tonight - Unbelievable Chicken! This recipe gets great reviews.

https://www.allrecipes.com/recipe/30522/unbelievable-chicken/

Ingredients
¼ cup cider vinegar

3 tablespoons prepared coarse-ground mustard

3 cloves garlic, peeled and minced

1 lime, juiced

½ lemon, juiced

½ cup brown sugar

1 ½ teaspoons salt

ground black pepper to taste

6 tablespoons olive oil

6 skinless, boneless chicken breast halves

Directions

In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.

Preheat an outdoor grill for high heat.

Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.

[George K]

Lousy gravy, mediocre turkey.

I had a bone-in split turkey breast I made last night. It was, meh, ok, but not something I'd make again.

1 turkey breast bone & skin on
½ stick unsalted butter room temperature
Zest of half a lemon
1 teaspoon fresh parsley chopped
2 cloves garlic finely grated
¼ teaspoon salt & fresh pepper

Allow the turkey breast to sit at room temperature for 1 hour before cooking, a cold breast in a hot oven will cook unevenly and be tough. Pre-heat oven to 350 F and make the herb butter by combining the butter, lemon zest, parsley, grated garlic, salt, and a couple cracks of pepper in a small bowl. Mix well and set aside. Peel the turkey skin back, you may need to make a small cut with a knife, use your fingers to peel the skin off the meat to make room for the butter. Stuff the butter under the skin and distribute evenly. If you have room, you can add more butter and even rub it on the other parts of the turkey breast. Cover a sheet tray with tin foil and season the turkey breast with a generous amount of salt on both sides and a few cracks of pepper. Add a bit more salt than you think you need, trust me here.

Place a digital probe thermometer in the deepest part of the turkey breast, making sure not to hit the bone and roast in the oven until the temperature reaches 154 F, about 45-50 minutes. Turn the broiler to high and broil until the turkey skin is golden and crispy, about 3 minutes(you may have to move the oven rack up). Don’t walk away, watch the turkey to make sure it does not burn. Remove turkey breast from the oven and allow to rest with the thermometer in for 20 minutes under loose tin foil.

But what really got me is the gravy:

½ cup yellow onions chopped
1 teaspoon fresh thyme chopped
2 cloves garlic chopped
1 cup chicken stock
½ teaspoon fresh lemon juice
2 tablespoons unsalted butter
1.5 tablespoons all-purpose flour
Kosher salt & fresh pepper

While the turkey is cooking, make the gravy by pre-heating a medium size pot over medium heat along with 1 tablespoon of butter. Add the onions, thyme, ¼ teaspoon salt, a couple cracks of pepper, and cook for 7 minutes. Add the garlic and cook for 3 minutes then add one more tablespoon of butter. Once the butter is melted, add the flour and whisk well, cook for 5-6 minutes until the color of the flour is medium blond. You will need to whisk pretty much the whole time. Add the chicken stock, whisking well, and cook for 7-10 minutes, or until the gravy has a nice consistency. Add the lemon juice, another ¼ teaspoon salt, a couple cracks of pepper, and check for seasoning. You may need more salt or lemon juice. Keep in the pot until ready to serve and warm as needed, pass gravy through a strainer when ready to serve.

This was, by far, the worst gravy I'd even made. It was bland, and boring. Never again.

[Mik]

My chicken was very good, but certainly not Unbelievable. It gave a really nice citrus and savory flavor to it. I think it would be better with bone in skin on chicken, kind of like Pollo Tropical, and marinated overnight. i will make it again.

Now I'm defrosting a package of local rib steaks. Not sure what I'm going to do with them yet.

[Mik]

Making Texas Chili today, with rib and flank steak from a freezer dive. I don't have the whole dried chiles, but I do have ground ancho , smoked paprika, ground chipotle, chile powder, etc. Can make do, but can't make it too hot for MFR.

https://www.thepioneerwoman.com/food-cooking/recipes/a38835439/texas-chili-recipe/

Ingredients

4 dried guajillo chiles, stemmed and seeded
4 dried ancho chiles, stemmed and seeded
1 medium white onion, roughly chopped
8 garlic cloves, peeled
2 c. reduced-sodium beef broth
2 tbsp. cornmeal
2 tsp. dried oregano
2 tsp. ground cumin
2 tbsp. canola oil
3 lb. trimmed boneless beef chuck roast, cut into 1-inch pieces
3 1/2 tsp. salt, plus more to taste
1 tsp. ground black pepper
1 tbsp. apple cider vinegar
Crumbled queso fresco, pickled sliced jalapeños, cilantro, and corn chips, for topping

Directions

1. Tear the guajillo and ancho chiles into about 1-inch pieces. In a medium saucepan, toast the chiles over medium heat, stirring occasionally, until fragrant and darkened in spots, 3 to 4 minutes. Add the onion, garlic and enough water to cover by 1-inch. Bring to a boil over medium-high heat. Cook, uncovered, stirring occasionally, until the chiles are softened, about 10 minutes. Drain well and discard the liquid.

2. Transfer the chili mixture to a blender with the beef broth, cornmeal, oregano and cumin. Puree until smooth, about 1 minute. Set aside.

3. Heat the oil in a large Dutch oven over medium-high heat. In a large bowl, toss the beef with the salt and pepper. Working in batches, cook the meat until browned on all sides, 8-10 minutes per batch.

4. Return all the beef to the pot and stir in the chili mixture. Bring to a boil over medium-high heat. Cover and reduce the heat to low. Simmer, stirring occasionally, until the meat is very tender, 1 1/2 to 2 hours.

5. Stir in the cider vinegar. Season the chili to taste with salt. Serve topped with queso fresco, pickled jalapeños, cilantro and corn chips, if you like.

[George K]

@Mik that looks doable. I think I'd cut the beef into smaller pieces, but that's just me.

What would be a good substitute for cornmeal? I don't want to buy a bunch and never use it again.