Sinfest

[Mr_Moustache]

[Yorick]

I've got a recipe for disaster.

[SlinkyKat]

[DeD CHiKn]

[tinkeringIdiot]

heh...tamarind Jarritos...

I got the tamarind flavor and the malt flavor mixed up once when I was younger. They are totally not the same. Also, I used to look like Pancho Villa before I cut my hair.

Braised short ribs:

1 lb beef short ribs
1 can tomato paste
2 tbs balsamic vinegar
any herbs and spices you see fit to add
salt and pepper

Mix all the flavory stuff together in a big bowl with a whisk. Salt and pepper the ribs and sear in a screaming hot skillet. Toss the seared ribs in the tasty paste to coat. Wrap them in two layers of foil...make sure to seal them up real good. Put the foil packs in a COLD - very important - COLD oven. Set the oven temp to 250F and set a timer for 5 hours. When the timer does the beep, take the packs out. While they're hot, cut the end off and drain the tasty liquid out into a glass measuring cup or other non-plastic tallish device. Stick that tasty in the fridge. Pull the meat out and pull out the bone. Or don't if you want to serve them in gnawable form. Put the meat, covered, in the fridge. Come back the next day and the tasty liquid will have formed a tasty fat puck on top. Grab that off the top and save for later use (it's great for sauteing). Pull out the meat and cut off the remaining connective tissue with kitchen shears. Now you can do all kinds of stuff with it! Make a sauce out of the liquid and heat the meat, serve over rice or noodles. If you added asian spices, make a thick sauce out of the liquid and add to stir fried veggies and the meat....

[jwing]

buuuns

a staple in our bento boxes. yoinked from this page but modified because i'm lazy.

frozen dinner roll dough (i use Rhodes because that's what the store has)
filling:
it varies. i've used
those buckets o' bbq pulled meat (beef, chicken or pork)
chopped meatballs, chopped string cheese and spaghetti sauce
peanut butter and jelly (omg, soooo goood)
chopped lunchmeat and cheddar cheese
leftover beef'n'brocolli


thaw the dough. i used to store the bag in the fridge for a day and then fight to pull the rolls apart, but last time i used the quick defrost (put them on a cookie sheet and in a warm humid oven for 1 1/2 hours -- wow, no fighting with the dough! all thawed and not stuck to each other! yay!)

roll each doughball on slightly floured surface to about 4" round.

put a dollop of your filling in the center. don't overfill, but don't be stingy.

now, imagine the dough is a compass. fold the N and S points together. fold the E and W points together. fold the NE and SW points together. fold the NW and SE points together. the dough should be completely surrounding your dollop of filling and it should be sealed.

place buuun on a slightly greased baking sheet. do the rest of the dough. a 36-roll bag of dough will fill 2 baking sheets. when one sheet is filled, cover with a dishtowel and let rise for 20 minutes. you can work on the second sheet during the first sheet's rising time.

preheat the oven to 375 degrees.

the original site had you brushing the dough with eggwhites and sprinkling sesame seeds on them. i don't do that. just pop the sheet into the oven for 15 minutes or until they're golden brown.

let them cool a little bit. *drool* very yummy.

i store them in the freezer. in the morning, i grab two per bento, microwave them for a minute to get most the frost out, then into the toaster oven to toast, being careful not to burn them. add a fruit, veg, treat and crunchy bits and lunch is ready in less than five minutes.

[SlinkyKat]

[Kilgore]

Tipsy really does not need to be underlined in the title of that recipe.
_________________
"Whatever afflicts thee, their asses I shall kick"

-Slick

[Yorick]

[tinkeringIdiot]

The malt flavor is in no way good. It's like the malt syrup you get at the brewing supplies store mixed with a tiny lil bit of fuzzy water. I don't know if they sell it up here though...

[SlinkyKat]

[tinkeringIdiot]

Pasta with caramelized onions, fennel, mushrooms and goat cheese. Modified from a recipe in Food and Wine magazine.

1 fennel bulb
1 smallish white onion
1 tsp sugar
0.5 lb tasty fresh mushrooms
3 cloves garlic, minced
1/2 cup dry white wine
1/2 cup chicken stock
1 shot Ouzo
3 to 4 oz soft goat cheese
~3/4 lb pasta. I used linguine but ziti would probably be better
Squeeze of lemon juice.
Some herbage. I used a bit of dried basil and dried summer savory.
A few good grinds of black pepper

French the onion and the fennel bulb.
Quarter the mushrooms.
Crush and peel the garlic

Heat ~2oz of butter and ~1oz of olive oil in a chef's pan or other stainless sauce pan. When the smoking stops and the butter is on the verge of browning, add the pepper toss in the fennel and onion. Saute lightly for a min, then sprinkle on the sugar and a pinch of salt. Cook, stirring often, until the mixture takes on a nice caramel color and makes your mouth water. Remove the goodies to a bowl and cover with foil.

There should be some good brown bits stuck to the pan (can't use a non-stick pan for this). Toss in the shot of ouzo and scrape up all the brown bits. With the brown bits dissolved, toss in the wine and the stock and bring to a boil. Reduce heat to a simmer and add the garlic, herbs, and mushrooms. By this time the pasta water should be boiling, so add the pasta.

Sit back and sip your wine until the mushrooms and pasta are done. Then drain the pasta and put everything you've cooked so far together in the sauce pan, or a big ol' bowl if the pan is small. Mix everything up real nice and add the goat cheese and the lemon juice. Mix until everything is coated in creamy goodness. Add water (reserved from the pasta pot) to thin out the tasty goo until it is the texture you desire.

I served this with a fennel and shallot salad that worked really well:

1/4 fennel bulb per person, sliced as thin as you can.
1 very small or 1/2 a normal sized shallot per person, minced as fine as you can.
Toss around with a bit of olive oil and champagne vinegar to coat.
Lil salt, lil pepper.
NOM

PS: The simmering liquid you cooked the mushrooms with should have reduced by about half by the time they're done. The more or less you reduce it is up to you as it only really affects the texture of the finished sauce (ie: how much water you have to add to get the right texture). Just remember that it's easier to add water than take it away.

[SlinkyKat]

Dandelion Wine

This recipe will make a 1 gallon batch.

6 cups dandelion petals

2 pounds sugar

1 pound light raisins

1 tablespoon acid blend

1 campden tablet

1 pack wine yeast

1 teaspoon yeast nutrient

1 1/2 cups orange juice

1 teaspoon pectin enzyme

Wash and prepare dandelion petals. Place them and sugar, raisins and acid blend into fermenter. Bring 1 gallon of water to a boil and pour it into the mixture. Add a campden tablet and let the mixture sit for 24 hours.

Add pectin enzyme and yeast and allow to ferment for 3 days. Then rack over and allow to finish fermenting. This should take about 3 months. Rack 1 more time and allow to clear. Then bottle.

Should be ready for sampling in about 6 months

[Yorick]

I haven't got that kind of patience.


that can't be a traditional recipie. Can you imagine going into town to the general store -- "Hey, Mr. Olson, I need some pectin enzyme"?
_________________
88 NPH

[SlinkyKat]

No, its not super-traditional, but I have one of those if you want me to dig it up. I just posted the wine recipe because we have s huge profusion of dandelions in our backyard right now.

Dandelion Salad
PREP TIME 10 Min
READY IN 10 Min
INGREDIENTS (Nutrition)
1/2 pound torn dandelion greens
1/2 red onion, chopped
2 tomatoes, chopped
1/2 teaspoon dried basil
salt and pepper to taste

DIRECTIONS
In a medium bowl, toss together dandelion greens, red onion, and tomatoes. Season with basil, salt, and pepper.