gmane.culture.food.recipes.nekhbet

legs and taters

Joe Stroud — 2013-03-28T23:20:26

Legs and taters

4 chicken legs
1/2 lb of all-purpose potatoes
1/2 cup white wine
salt
black pepper 
creme fraiche or sour cream
3 Tbl duck fat, bacon fat or Crisco
cayenne pepper (optional)

If possible use an electric frying pan. (Else, use a 12 inch skillet on
the stovetop.) Heat up the fryer to 325 degrees F.

Hack off the knobs from the ends of legs with a heavy knife.

Blot excess moisture from the legs with paper towels. Melt the duck fat
in the fryer. Place the legs into the fat. Cover the fryer.

Slice the potatoes into 1/2 inch thick half-moon shapes.

Brown the legs on one side. Turn over. Add the potatoes, making sure
that all of the potatoes have contact with the bottom of the pan. Add
salt and pepper to taste. Cover the fryer.

Continue turning the chicken and the potatoes until they are
golden-brown and finished. Remove the legs and potatoes to a platter.
De-grease the fryer. Pour in the wine, scrape the bottom of the pan and
reduce the liquid to a tight glaze. Add the creme fraiche. Reduce
somewhat. Pour the sauce over the chicken and potatoes.

note:
If using sour cream (instead of creme fraiche), do not allow it to come
to a boil. Reduce it over low heat, or it will break. 

http://recipes.nekhbet.com/ltater.shtml

Sausage and Shrimp in Sauce Piquant

Joe Stroud — 2013-01-26T20:51:57

Sausage and Shrimp in Sauce Piquant

http://recipes.nekhbet.com/csrpiq.html

Apricot Wine

Joe Stroud — 2012-10-12T22:35:30

In the link is a recipe for Apricot wine, the best 
white, non-grape table wine that home winemakers 
can produce. Also included are instructions and 
links to winemaking manuals for a fuller 
understanding of winemaking techniques and
equipment. 

http://recipes.nekhbet.com/awine.html

Pork butt (Char Sui style)

Joe Stroud — 2012-10-06T23:35:41

Pork butt (Char Sui style)

The following link is my foray into Tex-Mex/Asian 
fusion cuisine...

http://recipes.nekhbet.com/pbchar.html

a test for mailman

Joe Stroud — 2012-10-05T14:53:31

test
no recipes today

The best side-dish ever - Potatoes fried in goose fat

Joe Stroud — 2012-09-05T19:40:10

The best side-dish ever - Potatoes fried in goose fat

1 lb potatoes, peeled and cut into 1" thick half-moon shapes
3 Tbl goose, duck or bacon fat
salt to taste
black pepper, freshly ground

For best results, use a non-stick electric fry pan.
Heat the fat to 320-340 degrees F. Place the
potatoes into the fat. Salt them down. Fry for
about 20 minutes, turning occasionally. Finish
them with a good dose of black pepper. Serve
with a rare rib steak or broiled chicken (French
style): http://recipes.nekhbet.com/enfer.html .

Goose fat can be purchased online for $3.50 per
1/2 lb:
http://www.schiltzfoods.com/category_s/1820.htm

longer legal in the US.

Broiled chicken with Guajillo chili powder

Joe Stroud — 2012-09-02T15:21:15

Link:
http://recipes.nekhbet.com/swbroilc.html

Broiled chicken with Guajillo chili powder

Ingredients:
chicken fryer, about 3 1/2 lbs, split in half
marinade (recipe follows)
Guajillo chili powder, http://recipes.nekhbet.com/guajillo.html 
salt
4 oz Longhorn cheese, sliced
spritze bottle

Marinade:
white vinegar, sufficient to cover
4 cloves garlic, chopped
1 Tsp whole cumin seeds
salt to taste

Throw the above ingredients into a gallon-sized zip-lock 
bag along with the chicken halves. Store in the 
refrigerator for at least 12 hours. Turn the bag 
periodically.

Prepare for broiling:
1. Fabricate a pan from aluminium foil, sufficiently 
large to collect the drippings from the chicken.

2. Place one grate in the oven, so that the chicken 
halves will be 5-7 inches from the flames.

3. Preheat the oven on the broil setting for 5 
minutes.

4. Place another grate one rung below the higher grate. 
Place the foil pan on the top of this grate.

5. Keep the oven door slightly ajar, while broiling.

Before broiling, remove the garlic and cumin seeds 
from the skin of the chicken, filter off the garlic and 
cumin seeds from the marinade and pour the excess 
marinade into a spritze bottle.

Arrange the chicken halves, end to end on the grate, 
directly under the broiler. Broil for about 15 minutes, 
spritze baste every 5 minutes. Re-arrange the halves 
after the first 10 minutes. Turn the halves over
and broil for another 15-20 minutes, basting and 
re-arranging as before. Turn the chicken halves for the 
final time. Season with salt and chili powder. Layer 
slices of Longhorn cheese over both halves. Season 
again with chili powder. Broil until bubbly. Remove 
from the oven, and allow to rest for 8 minutes.

Roast chicken Asian-style

Joe Stroud — 2012-08-27T11:54:20

http://recipes.nekhbet.com/achick.html

Roast chicken Asian-style

1 whole chicken, 3 1/2 lbs
3 Tbl dark soy sauce
3 Tbl dark sesame seed oil
3 Tbl honey
salt
pepper

Throw the chicken, soy sauce, sesame seed oil and honey 
into a gallon-sized zip-lock bag. Massage in the 
marinade well. Place the bag in the refrigerator for at 
least 2 hours. Preheat the oven to 235-245 degrees F. 
Place an oven rack on the top-most rung. Put a metal 
pan, half-full of hot water on the floor of the oven.

Shake off the excess marinade from the chicken. Drive a 
metal skewer through the upper-most part of the breast 
(through the front, flesh-side). Bend 2 trussing 
needles into "S" hooks. Hook each side of the skewer 
with the lower side of each "S" hook. Hang the bird on 
the grate of the oven with the top-sides of the hooks, 
directly over the steaming water pan.

Slowly roast until finished (3-4 hours). Carefully 
brush with excess marinade every hour. After removing 
the chicken from the oven, season it - agressively - 
with salt and pepper. Allow to rest for 10 minutes. 
Hack the bird into 2 inch pieces with a clever.

Note: keep an eye on the water in the pan. It will 
evaporate. Fill it with more hot water, when needed.

Chili cheese fries

Joe Stroud — 2012-07-27T17:09:57

Chili cheese fries are American style poutine -
http://en.wikipedia.org/wiki/Poutine .

http://recipes.nekhbet.com/chfries.html

Char Sui (Mexicanized)

Joe Stroud — 2012-06-14T16:03:50

Char Sui (Mexicanized)

This dish is a tasty treat. The Enchilada sauce perfectly complements
the pork. A good quality store-bought chili powder may be an acceptable
substitute for the ground New Mexican peppers and cumin. 

etc.

http://recipes.nekhbet.com/char2.html

Louisiana BBQ shrimp

Joe Stroud — 2012-05-05T14:31:24

Louisiana BBQ shrimp - The pride of New Orleans

http://recipes.nekhbet.com/bshrim.html

Char Sui

Joe Stroud — 2012-04-26T20:06:28

recipe site.

http://recipes.nekhbet.com/sui.html

Roast pork loin, brown rice pilaf and Sauce buerre-Catawba

Joe Stroud — 2012-02-21T14:14:51

Roast pork loin, brown rice pilaf and Sauce buerre-Catawba

The Catawba grape is one of the oldest varieties from
which wine was made in the USA. Catawba wine is
somewhat sweet, having a "foxy" flavor. I do not like
to drink it, but it can be used to make a terrific
sauce.

pork loin roast, about 1 1/2 lbs, bone-in (instructions follow)
brown rice pilaf (recipe follows)
1 cup Cawtaba (or Ruby Port) wine
3-4 Tbl cold butter
salt
pepper

Find a meat saw. Saw part of the loin into a 2 rib
sectioned roast. Prepare the rice.

brown rice pilaf:
2/3 cup brown rice
1 2/3 cup chicken stock
1/2 of a small onion, minced
2 Tbl butter
salt
black pepper

Melt the butter in a medium size aluminium or iron
skillet. Saute the onion. Add rice; saute until
the rice grains become toasty. Throw in the
chicken stock, salt and pepper to taste. Cover
tightly, and simmer very slowly for 45 minutes.
Allow 10 minutes for rice to rest.

20-25 minutes into the rice cooking, preheat
the oven to 375-400 degrees F.

Heat up a skillet over a medium flame, add peanut
oil and brown the roast on all sides. Season the
roast with salt and pepper. Remove the roast from
the pan, and degrease the pan.

Return the roast to the pan. Place the pan into
the oven. Roast until the pork is medium. Turn
the roast frequently during the cooking time -
about 25 minutes.

Remove the roast from the pan. Tent it with
aluminium foil. The heat trapped in the roast
will "carry it over" until it is a juicy
medium-well.

Degrease the pan. Reduce 1/3 cup of wine
until it is a glaze. Repeat with another 1/3
cup. Pour the final 1/3 cup into the pan.
Reduce slowly, but not to a glaze. Pour
the accumulated juices under the roast
into the pan.

Carve the roast into thin, wide strips.
Turn the rice out onto a platter. Arrange
the pork over the rice.

Return to the sauce, whisk the butter 1 Tbl
at a time until incorporated. Dress the
rice and pork with the super-rich, winey 
sauce.

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2012-02-19T16:57:29

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Better goulash

Joe Stroud — 2012-02-12T20:07:56

1 lb beef chuck (or pork butt), cut into 1 inch cubes
2 onions, sliced
2 cloves garlic, chopped
white wine
1/3 cup beef stock (or chicken stock for pork)
1 Tbl sweet Hungarian paprika
1/2 Tbl hot Hungarian paprika
1/2 cup sour cream
Crisco shortening, lard or peanut oil
salt
pepper

Season the beef with salt and pepper. Heat up a Dutch oven over
medium-high heat. Brown the beef in shortening until golden-
brown. Remove the beef, and degrease the pan. Melt more 
shortening, and fry the onions until translucent.

Deglaze with white wine. Return the beef to the pan. Stir. Add 
garlic and stock. Season with paprika and pepper. Bring to a 
boil, cover and simmer slowly for 1 1/2 hours.

When the beef is tender, turn the heat down. Add the sour cream, 
and bring the liquids up to temperature. Do not boil, as the 
sour cream could break. Taste for salt. Serve over egg noodles.

Goulash

Joe Stroud — 2011-12-12T12:11:59

Goulash

1 lb beef (chuck, round, etc.) cut into 1 inch cubes
2 onions, sliced
2 cloves garlic, chopped
6 Tbl tomato puree
beef stock to cover
1-2 Tbl hot Hungarian paprika
1/2 cup sour cream
Crisco shortening    
salt 
pepper 
flour 
 
Season the beef with salt and pepper. Dredge in flour.
Heat up a Dutch oven over medium-high heat. Brown
the beef in shortening until golden. Degrease
the pan. Add more shortening, and fry the onions.

Return the beef to the pan, along with 4 Tsp
flour. Stir. Add tomato puree. Cover with
beef stock. Add garlic. Season with paprika
and pepper. Bring to a boil, cover and simmer
slowly for 1 1/2 hours.

When the beef is tender, turn the heat down.
Add the sour cream, and bring the liquids up
to temperature. Do not boil, as the sour cream
could break. Taste for salt. Serve over egg
noodles, macaroni or boiled potatoes.

Homemade pastrami

Joe Stroud — 2011-10-03T00:03:23

Homemade pastrami

1 corned beef brisket
dark molasses
onion powder
garlic powder
black peppercorns, coarsely cracked
whole coriander seeds, coarsely cracked
paprika (optional)
deli mustard
rye bread

Place the brisket into a gallon ziplock bag. Almost completely fill the
bag with cold tap water. Every 12 hours, drain and add fresh water.
After 48 hours of soaking and draining, the brisket will be de-salinized
sufficiently for consumption.

Crack the black pepper and coriander seed in a coffee grinder,
separately. If processed simultaneously, the coriander will become too
fine.

Drain off the water from the brisket. Pat dry with paper towels. Smear
it with dark molasses, coating thoroughly. Sprinkle on a small quantity
of onion powder and a larger quantity of garlic powder. Sprinkle on
roughly equal amounts of cracked black pepper and coriander. Firmly
press these two spices into the flesh.

Prepare a smoker. Use hickory chunks or chips as the flavoring medium.
Adjust heat to 225 degrees F. Place the meat into the smoker. Smoke for
5-6 hours or until the internal temperature registers 165 F.

Find or purchase a pressure cooker and a rack that will fit into it.
Insert the rack into the body of the device. Fill the pressure cooker
with cold water up to the bottom level of the rack. Place the pastrami
on the rack, lock the lid, turn the flame to high and allow the device
to come up to pressure. When the cooker starts to spit steamy water,
turn the flame down to about medium - where the vapor stream is slow and
constant. Pressure steam the pastrami for 30 minutes. Cut off the heat.

Allow the cooker to depressurize naturally. This will take approximately
10 minutes. Unlock the lid and remove the pastrami. With a razor-sharp
butchering knife, carve the pastrami into thin (but not too thin)
slices. Serve on rye bread - slathered with deli mustard on both sides.

Note: A "Rachel" sandwich can be made by smearing Russian dressing on
one side of two slices of rye, heaping on a mound of pastrami and
followed by Swiss cheese and coleslaw. Top the sandwich with the 
other slice of rye. Grill or pan fry until the cheese is melted.

By request: Little Greek Shoes (stuffed eggplant)

Joe Stroud — 2011-09-21T00:13:44

Little Greek Shoes (stuffed eggplant)

2 medium eggplants, stems removed and sliced in half length-wise
Greek Tomato Sauce -> http://recipes.nekhbet.com/gtsauce.html
good grating cheese, Kefalotiri, Parmigiano, Romano, etc.
salt
pepper
olive oil

Preheat oven to 350-365 degrees F.

With a spoon, scoop out the seeds from the eggplant.
Discard. Scoop out most of the pulp from the 
eggplant halves without breaking through their 
skins, leaving a pulp rim of 1/8 - 1/4 inch thick 
inside. Chop up (or process) the removed pulp.
In a bowl, combine the pulp with enough of the
Greek Tomato Sauce to coat - thoroughly. 
 
Place the eggplant halves in an 8 inch by 8 inch
Pyrex baking dish. Fill each half with a suitable
amount of the pulp/sauce mixture. Spoon more sauce
overtop of each filled eggplant half. Sprinkle
on cheese, salt and pepper to taste, and
drizzle with olive oil each eggplant half.

Roast until very tender, about an hour. Serve.


Note: many recipes call for the addition of a 
white sauce. To me, the making of the sauce 
increases prep time and trying to pack more 
ingredients into the already over-stuffed 
eggplants makes them look like something 
left to rot at the local garbage dump.

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2011-08-23T03:54:57

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Neo-Bourguignonne

Joe Stroud — 2011-08-01T06:14:51

Neo-Bourguignonne

Here is a stripped-down, one-pan offering of
the majestic Boeuf a la Bourguignonne.


14 - 16 oz. top round or chuck roast, carved into 1 1/2 - 2" hunks
flour for dredging, seasoned with salt and pepper
2 small carrots, cut into 2" hunks
1 medium onion, chopped coarsely
2 cloves garlic, whole
2 bay leaves
1 cup dry, red wine
1 cup beef broth
1 large onion, sliced thickly
1/4 Tsp dried thyme
1/4 Tsp ground cayenne pepper
salt
pepper
peanut or olive oil
butter

Dust the beef hunks with seasoned flour.

Heat up a 12" skillet over a medium flame, add
peanut oil and a little butter. Brown the
beef on all sides. Remove the beef from the
pan, and degrease the pan.

In the same skillet, melt 2 Tbl butter.
Introduce carrot, onion, garlic and bay
leaf to the pan. Reduce the flame,
somewhat. Saute vegetables until soft.

Return the meat to the pan. Pour in the
wine and beef broth. Scrape the bottom of
the skillet with a spatula. Bring the
liquid to boil. Cover with a lid, reduce
the heat to slow simmer, and braise for
1 1/2 hours.

Remove the beef hunks from pan with tongs or
a slotted spoon. Place them in a dish. Strain
the contents of the skillet through a China
cap or fine mesh colander into the dish.
Press only very lightly on the vegetables in
the strainer to extract the liquid.

Wipe out the skillet with a paper towel. Add
2 Tbl of butter, thyme and the sliced onions.
Saute until tender-crisp. Return the beef
and sauce to the skillet. Add cayenne pepper.
Adjust for salt and pepper, and simmer until
the onions are heated through.

Highland Park BBQ sauce

Joe Stroud — 2011-07-16T07:54:44

Highland Park BBQ sauce: 
3/4 - 1 Tbl dried, minced onion
1 1/2 cup kethup 
1/4 cup apple cider vinegar
1/4 cup white granulated sugar
2 Tbl yellow mustard 
2 Tbl worcestershire sauce
salt and black pepper, to taste 
 
Combine the above ingredients into a non-reactive
sauce pan. Bring to a boil, and cut the heat to
a slow simmer. Stir often. Reduce until 
relatively thick. 

Great on ribs or chicken.