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Post by Deleted on Jan 18, 2013 11:38:10 GMT -5
Thanks for clarifying the coriander/cilantro thing Kit. We use cilantro in cooking, but I don't ever recall having seen Kathy use coriander in anything. I am a little surprised that Kathy has never used it around here with as much cooking and baking as she does. I tell people that she is a cross between a Polish princess and a redneck Julia Childs. She can cook everything from the best perogi to ever pass your lips, to chicken cordon bleu or a great pot of redneck brown beans cooked with a smoked ham hock to eat with cornbread made with buttermilk in the batter and prepared in a cast iron skillet. I was just doing a little reading about coriander. The recipes I found sounded like they would taste a little like Indian curry dishes, and I don't care for curry. I can't even stand the smell of Indian food cooking. If THAT smell is from coriander, I am afraid coriander will never pass over my lips, haha. I am certainly not a "food snob." I love all different cuisines, but for some reason I am put off by the smell of Indian food cooking. We have a very nice young Indian couple that runs a local C-store and gas station just up the road. She cooks in the back room while they are working. The smell of their cooking is so objectionable to my olfactory senses that I pay at the pump with a credit card rather than to go into the store. Indian-Style Crock Pot Curry Ingredients 1 13.5-ounce can coconut milk 1 tablespoon tomato paste 2 tablespoons curry powder 1 teaspoon ground coriander 1 teaspoon ground cumin Few dashes hot sauce 1 large onion, chopped 3 carrots, chopped 2 to 3 cloves garlic, finely chopped or grated 1-inch knob ginger, peeled and grated 1 green bell pepper, seeded and chopped 2 pounds bone-in skinless chicken thighs (about 6 thighs) Salt and freshly ground black pepper Preparation In the bowl of a crock pot combine the coconut milk, tomato paste, curry powder, coriander, cumin, and hot sauce. To that add the onion, garlic, ginger, bell pepper, carrot, sweet potatoes, chick peas, and chicken. Season with a little salt and freshly ground black pepper and then turn the crock pot on to high heat, cover it, and let the curry stew for about 4-6 hours or until the chicken is cooked through. Serve the curry with prepared rice and garnish with lemon wedges, scallions, cilantro, peanuts and mango chutney. -------------------------------------------------------------------------------- Comment on this recipe Canadian Curried Coconut Chicken Recipe INGREDIENTS: 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks 1 teaspoon salt and pepper, or to taste 1 1/2 tablespoon vegetable oil 2 tablespoons curry powder 1/2 onion, thinly sliced 2 cloves garlic, crushed 1 can (14 ounce size) coconut milk 1 can (14.5 ounce size) stewed, diced tomatoes 1 can (8 ounce size) tomato sauce 3 tablespoons sugar PREPARATION: Season chicken pieces with salt and pepper. Heat oil and curry powder in a large skillet over medium- high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes. Both of these are very good. ;D |
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Post by kit on Jan 18, 2013 12:12:15 GMT -5
Interesting about the smell of Indian food for you, Clipper. I usually like most all foods but certain smells turn me off as well, although not as much as you. I like the taste later, but would rather avoid the smell while some foods are cooking.
Also interesting is that it applies to some music as well with me. I don't care for rap music but can tolerate it if necessary... but the sound of sitar music to me is like the sound of fingernails running down a blackboard. Being an old fart, I'd much rather listen to Don and Phil Everly, Elvis, Chet Atkins or the early Beatles (but will save that for the other thread).
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Post by Clipper on Jan 18, 2013 12:12:18 GMT -5
I love most of your recipes Alan, but I won't be trying these curry recipes. I noticed that another of my less favored ingredients is used in the curry. Coconut milk. That one has always left me in quandry. Can anyone tell me how you find the teats on a coconut and how you go about milking one?  |
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Post by kit on Jan 18, 2013 12:17:50 GMT -5
You milk a coconut with schmoozing and soft-talk, Clipper. Pretty easy once you get the hang of it. Just ask Uncle Jim - he'll show you how. ;o)
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Post by Clipper on Jan 18, 2013 12:19:28 GMT -5
Kit, my music choices would pretty much be in line with yours. In recent years I have wondered how one is supposed to differentiate between music and just plain noise. Most rap music that I have listened to seems to be no more than an offensive gangster or racist chanting in a monotone with some sort of rhythm instrument banging a way in the background, LOL.  Certainly not anything like the ballads of our day. That was a time when a musician actually had to have a knowledge of music, had to master playing an instrument, and could actually sing a melody or harmonize. |
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Post by Deleted on Jan 18, 2013 14:53:18 GMT -5
I can't take that Rap music. The words are just so vulgar. I remember one time I was on hall duty and this 9th grader, who was a big problem in school but for some reason liked me, stopped me and stuck his ear bud into my ear saying have you heard this song yet. My Lord was it anti- Police and pro violence. I just looked at him and said no wonder your so screwed up; he laughed and walked away. I never did stop him and ask for his hallway pass--most likely skipping a class. By the way he graduated from Utica College and is a physical therapist
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Post by Deleted on Jan 18, 2013 14:56:33 GMT -5
Interesting about the smell of Indian food for you, Clipper. I usually like most all foods but certain smells turn me off as well, although not as much as you. I like the taste later, but would rather avoid the smell while some foods are cooking. Also interesting is that it applies to some music as well with me. I don't care for rap music but can tolerate it if necessary... but the sound of sitar music to me is like the sound of fingernails running down a blackboard. Being an old fart, I'd much rather listen to Don and Phil Everly, Elvis, Chet Atkins or the early Beatles (but will save that for the other thread). Chittlin's cooking on the stove |
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Post by kit on Jan 19, 2013 7:45:01 GMT -5
Being a trained drummer I can appreciate the rhythm of some rap music, but I try not to listen to the words. As many folks have commented - they're usually offensive to me.
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Post by chris on Jan 19, 2013 11:51:10 GMT -5
Chitlins and curry ...not my cup of tea. Once my sister tried a curry goat recipe and the whole house stunk. I'll pass. (only like chitlins in a song)
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Post by Clipper on Jan 19, 2013 12:27:12 GMT -5
I have sampled chittlings once, and smelled them cooking a couple of times when eating at a soul food restaurant in NYC. Both those experiences were educational, memorable, and made a long lasting impression. I simply deduced that I had no desire whatsoever to eat them ever again.
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Post by Clipper on Jan 20, 2013 22:35:03 GMT -5
Today we had one of my favorites. Great Italian food prepared by my Polish Princess.  ;D ;D Kathy's recipe for fettuccine with seafood alfredo sauce 1 1/2 pints of heavy cream 1/4 cup of butter Extra virgin olive oil, just enough to cover the bottom of the pan and to keep the butter from browning 1 cup of freshly grated parmigiano reggiano cheese 1/2 cup freshly grated pecorino romano cheese 1 lb of sea scallops 1 lb of large shrimp (31-35 shrimp per pound) 1/2 cup finely chopped flat leaf Italian parsley 1 tsp minced garlic Salt and freshly ground black pepper to taste ( the cheeses, Old Bay and Tony Chachere's seasonings contain salt so salt may not be needed) 1 tsp of Old Bay Seafood Seasoning 1 tsp of Tony Chachere's Creole Seasoning 1 lb of fettuccine pasta cooked Add olive oil and butter to the bottom of the pan Add the Old Bay and Tony Chachere's seasoning to the butter and oil. Add the garlic and saute briefly Add the peeled and deveined shrimp, saute until opague in the butter, remove to a bowl and reserve Saute sea scallops in the same butter and oil, turning often until just done, remove to a bowl and reserve. Add the heavy cream and both cheeses and heat over low heat until the cheeses are melted and the mixture is smooth and creamy Return the shrimp and scallops to the pan, add the parsley and heat just until the seafood has warmed through. Cook a 1 lb package of fettuccine in 6 quarts of salted boiling water til it is al dente. Ladle the sauce and seafood over fettuccine and serve with a side salad and warm garlic bread or a slice of good crusty Italian bread. Mangia mangia, enjoy |
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Post by chris on Jan 20, 2013 23:11:52 GMT -5
Cherry Cheesecake,
3 Eggs
24 Oz. Philadelphia Cream Cheese
(3 Large or 8 Small Packages
2/3 Cup sugar
1 tsp Vanilla
20 Graham Cracker Squares or
1 1/2 Cups
1 cube Butter
1/2 Pt. Sour Cream
3 tsp Sugar
2 Tsp. Vanilla
1 Cans Sweetened Cherry Pie Filling
Beat the three eggs till fluffy, add cream cheese, 2/3 cup sugar and 1 tsp.
vanilla. Beat until smooth, approximately 15 minutes. Pour into Graham Cracker
crust pushed inside the bottom of a spring pan.
Crust: Put 20 graham cracker squares into a zip lock bag and roll over them
with your rolling pins until they are crushed and smooth. Combine the crushed
crackers with the melted butter and press in the bottom of the spring pan. Add
All of the above ingredients and bake for 30 to 35 minutes at 350 degrees.
Remove from the oven.
Set oven at 400 degrees. Mix 1/2 pint sour cream with 3 tsp sugar and 2 tsp.
vanilla gently spoon on top of cream cheese cake. Bake at 400 degrees for 10
more minutes. Cool and refrigerate after adding the canned sweetened Cherry Pie
Topping.
a friend of mine made this for his priests birthday and said it was gone in seconds ;D
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Post by chris on Jan 20, 2013 23:16:50 GMT -5
I've eaten a similar dish with shrimp and scallops and it was to die for...didn' have an alfredo sauce but imagine it is delicious.
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Post by Clipper on Jan 21, 2013 11:09:19 GMT -5
Many true gourmets don't recommend mixing cheese and seafood, but this dish IS delicious. Kathy also makes something similar but without the alfredo sauce. She makes it much like a shrimp and scallop scampi with plenty of garlic, herbs and good olive oil and serves it over linguini. We also have put that recipe over rice pilaf rather than on pasta.
The Old Bay and the creole seasoning we stole from a recipe that Perkin's Restaurant had on their menu for a short time. I love spicy food, and with those seasonings used when sauteing the seafood, it adds just a subtle hint of flavor. Nothing overpowering. If you don't care for the creole spice, the seasoning can be adjusted or eliminated, and you can simply saute in butter or oil and add whatever flavors YOU may like.
I really enjoy trying to replicate the flavors we experience in restaurant dishes. Kathy is an excellent cook but she lets me experiment, make suggestions, and alter some of her recipes, and the alfredo recipe with the added spice is one of those alterations.
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Post by kit on Jan 22, 2013 9:11:57 GMT -5
I may have posted something like this before, but here it is again in a different form. This isn't really a recipe... it's a suggestion, and the particular ingredients, amounts and cooking procedure are up to the individual cook. I make this once in a while and it's never the same twice but it's always good.
Steam some fresh asparagus, remove and cut it into bite size pieces. Set aside
Cook some fettucine, linguine or any other pasta of your choice. Set aside.
In large pan, saute garlic in butter/olive oil until JUST brown (do not overcook).
Add fresh shrimp (shelled) and cook until just pink. Remove.
Add white wine and some whipping cream - cook a while until it starts to thicken.
Add some good quality grated parmesan (or your choice) of cheese.
Return asparagus and pasta to pan and heat through.
Serve and enjoy with some Italian bread.
I know some people don't like asparagus so you can substitute any fresh flavorful vegetable of your choice (it's good for you). I've used broccoli, peas and even escarole.
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;D ;D