The Cookbook
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Excellent mayo-based Caesar dressing. For quite a while I've been trying to replicate Bravo! Caesar dressing. This is exceptionally close.
I did replace half the mayo with EV olive oil.
https://www.epicurious.com/recipes/food/views/caesar-mayonnaise-dressing-11892
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Corned beef and cabbage. Why wait for St Patrick’s Day?
Never made it before, but we will have leftovers so I bought supplies for Reuben sandwiches.
https://www.allrecipes.com/recipe/16310/corned-beef-and-cabbage-i/
“I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill
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Looks delicious, Mik! That's one of the few things I learned how to cook. You might try putting it under the broiler for a few minutes at the end. But either way is just as good.
Mistakes I've made: not cooking (simmering) long enough, was too salty to eat, chucked it. Cooked it approximately an hour longer than indicated, result was the spices were diluted, ended up too bland.
I sure miss being able to eat corned beef. The salt content is too high, damn. -
Corned beef and cabbage. Why wait for St Patrick’s Day?
Never made it before, but we will have leftovers so I bought supplies for Reuben sandwiches.
https://www.allrecipes.com/recipe/16310/corned-beef-and-cabbage-i/
@Mik said in The Cookbook:
Corned beef and cabbage. Why wait for St Patrick’s Day?
Never made it before, but we will have leftovers so I bought supplies for Reuben sandwiches.
https://www.allrecipes.com/recipe/16310/corned-beef-and-cabbage-i/
Corned beef is good with fried eggs for breakfast, too.
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Looks delicious, Mik! That's one of the few things I learned how to cook. You might try putting it under the broiler for a few minutes at the end. But either way is just as good.
Mistakes I've made: not cooking (simmering) long enough, was too salty to eat, chucked it. Cooked it approximately an hour longer than indicated, result was the spices were diluted, ended up too bland.
I sure miss being able to eat corned beef. The salt content is too high, damn.@Rainman said in The Cookbook:
Looks delicious, Mik! That's one of the few things I learned how to cook. You might try putting it under the broiler for a few minutes at the end. But either way is just as good.
Mistakes I've made: not cooking (simmering) long enough, was too salty to eat, chucked it. Cooked it approximately an hour longer than indicated, result was the spices were diluted, ended up too bland.
I sure miss being able to eat corned beef. The salt content is too high, damn.The best salt-free cajun seasoning, used in several of the hospitals in South...
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The trick to low salt is to start with salt-free ingredients, and only season at table. The amount of salt you use on cooked food is miniscule.
I know it is said that using salt while you are cooking makes everything taste better, but I have not found that to be the case. I never salt pasta water or anything like that.
“I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill
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Made a great recipe tonight.
https://www.lifeisbutadish.com/grilled-artichoke-mushroom-lemon-pasta/
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Hi Cats,
Yes, thanks, I've got some Mrs. Dash. I will need to give it more of an honest try. Maybe it's an acquired taste, so not too bad after awhile. -
Dieticians have gotten angry with me because of my techniques for reducing salt. Strong Cheeses are a great way to build flavor without a lot of salt. You have to eat things that taste good or you won’t stick with it. Salads with fruit, blue cheese and nuts are great. Grilled stuff that is only seasoned at table will keep your sodium way down.
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The trick to low salt is to start with salt-free ingredients, and only season at table. The amount of salt you use on cooked food is miniscule.
I know it is said that using salt while you are cooking makes everything taste better, but I have not found that to be the case. I never salt pasta water or anything like that.
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Amatriciana tonight. Yum. One of my favorite pasta sauces.
https://www.bonappetit.com/recipe/bucatini-all-amatriciana-2
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Good recipe for salsa. I left out the japlapeno, hot enough from the Rotel. Also omitted the sugar. If you like it milder, use mild Rotel.
BEST HOMEMADE SALSA EVER
Ingredients
1 can (28 ounce) whole tomatoes with juice
2 cans (10 ounce) Rotel (diced tomatoes and green chilies)
1/4 c. chopped onion
1 clove garlic, minced
1 whole jalapeño, quartered and sliced thin
1/4 tsp. sugar
1/4 tsp.salt
1/4 tsp. ground cumin
1/2 c. cilantro (more to taste!)
1/2 whole lime juice
Directions
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos. -
Do you even Lobscouse, bro? You should. It's stupid simple, versatile, doesn't require too many ingredients, and cleanup is a cinch.
Here's how I do mine.
Dump a couple of cups worth of beef broth in a pan, along with 1-2 bay leaves. Get that up to a halfass simmer. Let it keep doing its thing while you move on to the rest:
- Get out whatever veggies you feel like using for a stew. I usually go with a yellow onion, green pepper, few carrots, some peas, a potato. Cube up what you can cube up, do so similarly with the carrots.
- Also cube up either some stew meat, or the fish of your choice. (Yes, the beef broth works great with most fish, too.) In terms of proportions, just make sure everything's roughly the same in terms of volume.
- Throw all that shit onto a baking sheet and spread it around. Then, add—depending on your spice sensibilities—about 1-3 tsp of black pepper, and 1-3 tsp of thyme. Mix everything around so that all meat and veggies are similarly coated.
- Get out some Worcester sauce and start slingin'. Get everything good and saturated on all sides, but not so much that there's a significant pool at the bottom of the pan. I find this is better to do after the spices, so that the pepper and thyme get dampened. They still cook, but burn far less in the oven that way.
- Bake the pan at 420 degrees until there's dark brown at the edges of the meat and/or veggies. Some people like to bake their veggies to death, others don't. Do you.
- Once everything's done, take out the baking sheet and throw all the cooked crap into the pan you were using to heat up the bay leaf and beef broth. Ta-daaaa.
