RECIPES

Foods to make in praise of our Blessed FSM, pasta based and otherwise.

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Re: RECIPES

Postby TwistedSister on Sun Jul 26, 2009 4:11 pm

I was looking more for cooking method.
But thanks anyway.

Ooops, sorry Ubi Dbium, seems we tried posting at the same time.
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Re: RECIPES

Postby Ubi Dubium on Sun Jul 26, 2009 4:23 pm

Are you looking to cook those big thick "country style" ribs that are mostly meat, and very little bone? I cook those one of two ways.

First, they make great pulled-pork barbecue. Put them in a big covered pan or pot, with some barbecue sauce, soy sauce, pepper, a little vinegar, and any other spices that sound good. Simmer it low and slow, tightly covered, for hours until the meat is falling apart tender. Then take it out of the pan, shred it, throw it back in the pan with all the pan juices, check the seasoning, and simmer it a little more. We like this on buns, with a side of coleslaw. Virginia-style barbecue heaven.

Or, I have a recipe for those with an oriental marinade involving hoisin sauce, and then they get roasted in the oven. Also yum. If you have access to an oriental food store, I can give you that recipe.
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Re: RECIPES

Postby TwistedSister on Sun Jul 26, 2009 7:30 pm

Thanks for the tips UD. Yes I was talking about the big meaty kind. (QOC) I wanted to do something in the oven maybe and finish off on the grill.
I love pork fat nice and crispy.

Oriental food stores around here?????
That's funny.
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Re: RECIPES

Postby Ubi Dubium on Sun Jul 26, 2009 9:08 pm

Well, check and see if your regular grocery has a chinese section, and see if they have hoisin sauce. If they do, check and see if they have soybean paste. If they have hoisin sauce, you might be able to do the recipe without the bean paste. It's done in the oven first, and then you could finish it off on the grill. If they have hoisin, let me know, and I'll write up the rest of the recipe for you.
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Re: RECIPES

Postby TwistedSister on Mon Jul 27, 2009 7:38 am

I'll let you know what I come up with.
Thanks!
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Re: RECIPES

Postby bacon on Mon Jul 27, 2009 7:47 am

i was speaking with someone from kansas city the other day - his secret for ribs was to slow roast them with brown sugar first
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Re: RECIPES

Postby Roy Hunter on Mon Jul 27, 2009 9:04 am

We poach ours for about 20 minutes first.
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Re: RECIPES

Postby Ubi Dubium on Mon Jul 27, 2009 2:43 pm

Even if you can't find the right marinade ingredients, the cooking instructions should work.

Use pork that has streaks of fat in the meat, so this won't come out too dry. Boneless or bone-in country-style ribs are fine for this, so is pork butt. Marinate it for several hours in your favorite marinade. The one from my recipe has honey in it, so it's fine if it's a sugary marinade.

Make sure the pork is cut in strips 1-1/2 to 2 inches square. Heat your oven to 350º. Put the pork to roast on a rack, over a cake pan 1/2 full of water to catch the drips. You can do this right on your oven rack if you like. Roast it for 45 minutes without disturbing it.

Then, turn your oven up to 450º and brown it for about 15 minutes, until its nice and brown and crispy on the outside. This is the part you could do on the grill instead.
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Re: RECIPES

Postby TwistedSister on Fri Nov 06, 2009 8:14 am

Not a recipe, but a question.
I plan on making Osso Buco this weekend.
Two things:
1. I am using beef shanks, not veal
2. I have two recipes, one calls for using tomatoes the other doesn't.

If I remember correctly, the Osso Buco I had years ago had tomatoes in it.
Which recipe would you use?
With or without?

I'm leaning towards with.

Do you think using the beef vs veal will make that much of a difference?
I was lucky enough to find beef shanks let alone veal.
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Re: RECIPES

Postby bacon on Fri Nov 06, 2009 9:10 am

i love osso bocu

when i've made it i've used tomatoes and slow cooked it
mmm - wish i still had that recipe
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Re: RECIPES

Postby TwistedSister on Fri Nov 06, 2009 9:32 am

bacon wrote:i love osso bocu

when i've made it i've used tomatoes and slow cooked it
mmm - wish i still had that recipe

I wish you still had it also.

This is my first try at this.
Going into the crock-pot it is.
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Re: RECIPES

Postby PKMKII on Fri Nov 06, 2009 1:07 pm

According to wikipedia:
Ossobuco was formerly made without tomatoes (these being unknown in Milan until the late 19th century). That tomato-less version, in bianco is prepared with cinnamon, allspice, bay leaf and gremolata has by and large been replaced with the newer version which includes tomatoes, carrots, celery and onion, flavoured with a bouquet garni and without gremolata (although 'hybrid' versions exist which include both tomato and gremolata).


The only thing with using beef shank, is that you'll probably have to cook it longer, or else it will be tough.
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Re: RECIPES

Postby bacon on Fri Nov 06, 2009 1:22 pm

PKMKII wrote:The only thing with using beef shank, is that you'll probably have to cook it longer, or else it will be tough.


true - but if she's using a slow cooker - i can almost guarantee that the beef will be falling off the bone
i'm drooling just thinking about it
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Re: RECIPES

Postby TwistedSister on Fri Nov 06, 2009 2:07 pm

Slow cooker all the way guys!
8 hours on low.
I'll let ya'll know how it turns out.
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Re: RECIPES

Postby bacon on Mon Nov 09, 2009 8:30 am

I've made this recipe twice now and absolutely love it.

Pork Chops & Sweet Potatoes

Ingredients
Pork Chops
Onions (sliced into rings)
Sweet Potatoes (peeled and sliced)
Apples (peeled and sliced)
Brown Sugar
Salt & Pepper
note: i do everything by taste

How To Do It
1) Preheat oven to about 375 degrees F (190 C)
2) Coat a baking pan or pie pan (depending on how much you are cooking) with some cooking spray.
3) Season the pork chops with salt & pepper
4) Layer all ingredients in the pan in the following order: Pork Chops, Onions, Sweet Potatoes & Apples
5) Sprinkle with some brown sugar
6) Season with a little bit more salt & pepper
7) Cover with aluminum foil
8) Bake for about 1 hour or until everything is done
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