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Interesting Recipes - Printable Version

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- mrdutton - 02-03-2002

Made the following in preparation for today's Super Bowl XXXVI Party:

BLT's

1 1/2 lbs thick sliced country bacon
4 Ounces Sun Dried tomatoes
1 Tablespoon chopped fresh basil
1 Cup home made mayonnaise
Sea salt to taste
Fresh ground black pepper to taste
Boston or Bibb lettuce or Baby Spinach or Lamb's Leaf.
Butter as required
Rye Bread

Rehydrate tomatoes by soaking in heated (near boiling) water for about 20 minutes. Drain, blot dry and chop.

Mix tomatoes, salt, pepper, basil and mayo together. Refrigerate.

When ready to eat, spread light coat of butter on rye slices (helps keep the bread from getting soggy). Spread mayo/tomato mixture on each slice. Top half of the slices with bacon and greens, season to taste. Finish sandwich with other slice of rye and cut in half.

Serve.

Home Made Mayonnaise

1 large egg
1/4 teaspoon white pepper
1/2 teaspoon salt
1 Tablespoon fresh lemon juice
1 Tablespoon vinegar
1/4 teaspoon paprika
1/2 teaspoon powdered mustard
1/4 cup canola oil
3/4 cup light olive oil

Add egg, seasonings, lemon juice and vinegar to blender. Blend together until mixture is frothy and egg is light yellow. Slowly add the 1/4 cup canola oil and then drizzle in the 3/4 cup olive oil. Stop blending, briefly as necessary, to wipe down sides of container with a spatula. Blend until all the oil is emulsified.


Crab Dip
1 pound backfin crab meat
1 pound jumbo lump crab meat
12 ounces cream cheese - softened
4 tablespoons home made mayonnaise
About 1 cup sour cream
1 medium to large green onion
Fresh Dill
Fresh Chives
Sea Salt or Kosher Salt to taste
Fresh Ground Pepper to taste
1 teaspoon Old Bay spice
Cayenne Pepper to taste
Tobasco Sauce to taste
Juice of one lemon
3 ounces of Jack Daniels

Pick through the crab meat to remove any shell. Pour the Jack Daniels over the crab meat and set aside in the refrigerator to macerate.

Chop together the onion, dill and chives. Drench with the juice of one lemon and set aside in the refrigerator.

Cream togehter the mayonnaise, the cream cheese and the remaining spices. Season to taste with salt and pepper. Add in the onion, dill and chive mixture. Taste for seaonsing and adjust as necessary/desired.

(My desired taste effect is a very slight taste of the cayenne along with just a hint of tobasco.)

Gently fold crab meat into the sauce mixture and then gently fold in the sour cream taking care to not break-up the crab meat lumps. Use just enough sour cream to coat all the meat, sauce should have mayonnaise-like consistency.

Bake in a pre-heated 350 F. oven for twenty minutes until top is lightly browned and mixture is bubbly.

Serve.


- Bucko - 02-03-2002

Sounds like we need to crash your party! Unfortunately, I have picked up a cold virus and cannot taste much of anything right now.


- Innkeeper - 02-04-2002

SUPER BOWL PARTY:

SOURDOUGH ITALIAN BREAD:

REQUIREMENTS:
Baking stone
Cookie sheet
Regenerable sourdough starter

INGREDIENTS:
1 tsp Honey
1¼ C Water (nuked 1¼ min)
1 tbl Yeast
1 C Starter
1 tbl Salt
4 - 5 C Flour
Yellow corn meal
Egg white with 1 tbl water

Day before regenerate starter with ¾ cup each water and flour. Next day, pour off one cup starter for bread and store the rest in refrigerator. Proof yeast in honey and warm water. Add starter, and two cups of flour. Beat at low speed for two minutes or 100 strokes by hand. Add the next cup of flour with the tablespoon of salt, and then two more cups flour. Knead with dough hook for seven minutes or by hand until smooth. Finish on floured board. Place baking stone in oven and preheat oven to 450º. Divide dough in half. Grease cookie sheet, and flour with corn meal. Form dough into two long loaves and place on cookie sheet at least four inches apart. Let rise till double. With razor blade make four diagonal cuts on top of each loaf. Bake on top of stone at 450º for 25 minutes. Remove from cookie sheet and brush with egg white wash. Return loaves to oven directly on top of stone for five more minutes. Cool on racks.

ITALIAN TOMATO SAUCE:

2 tbl Olive oil
1 lg Vidallia type onion chopped
1 clove (½ tsp) Garlic minced
1 tbl Parsley chopped
1 1 lb 12oz can Muir Glen Organic Crushed Tomatoes with Basil
1 6oz can Muir Glen Organic Tomato Paste
½ cup Red wine
1 tsp Lawry seasoned salt/no-salt
1/2 tsp Black pepper
1/2 tsp Sugar or pkt of Stevia or other substitute
1/4 tsp Granulated garlic (garlic powder)
1 Bay leaf
1/2 tsp Dried (1/2 tbl fresh) thyme
1 tsp Dried (1 tbl fresh) basil

Nuke onion in oil. Put in Dutch Oven (large saucepan) with all other ingredients. Bring to boil stirring, reduce to simmer, and simmer 30 minutes, stirring regularly.

MEATBALL SANDWICHES:

Meatballs:

3/4 lb Ground veal
3/4 lb Ground pork
1/2 lb Ground beef
1 C Fresh soft bread crumbs
3/4 C Beef stock or bullion
1/2 C Chopped Italian broad leaf parsley
1 tsp Minced garlic
1 tsp Salt
3/4 tsp Black pepper
1/4 tsp Granulated garlic (garlic powder)
2 Eggs

Soak the bread crumbs in the stock and add everything else. Mix together well with hands in large bowl, cover with wax paper, and refrigerate at least an hour. Form into 20 meat balls. Brown them ten at a time in a ten inch skillet with a tablespoon of olive oil for each batch. Add to tomato sauce and simmer in sauce thirty additional minutes. Serve with pasta or in sandwiches.

Italian Tomato Sauce: See above.

Sandwiches:

Meatballs in sauce
High quality baguette
Pecorino Romano freshly grated

When meatballs are done, transfer them and their sauce to a crock pot, and keep warm until ready to serve. Warm up bread on a rack in a 200 degree oven. Cut into desired serving sizes, fill with as many meatballs as appropriate with accompanying sauce, and top with cheese. Serve with:

Ommegang Hennepin (6 mos aged) and/or
Salice Salentino


- hotwine - 02-05-2002

Interesting recipes, guys.
Bucko's gittin' his jus' desserts fer 'sociatin' wif all dem sick folks.