Quote:
Originally posted by bustMall
Cedar plank Carp
(po' Boys Salmon)
Take a 1/2" thick, fresh sawn cedar plank, 2" longer than the carp fillet
soak in olive oil, smear with softened butter,
sprinkle liberally with salt and pepper,
lay carp fillet on board.
drizzle with olive oil, salt & pepper.
Bake at 385 for approximately 45 minutes, until edges of board start to blacken.
Remove from oven, allow to cool approximately 5 minutes.
Throw away the carp and eat the board
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pantsman12 13 years ago
F1098 13 years ago
Sounds really good ! I will do it tonight along with the following recipe for turkey thighs cooked barbacoa style.
3 whole dried ancho chiles
3 whole dried guajillo chiles
6 cloves garlic
1 brown onion chopped into quarters
2 tble spn olive oil
1 tble spn kosher or coarse ground sea salt
1 tsp whole cumin seeds
1 tsp dried oregano
2 allspice berries
2 whole cloves
salt and pepper to taste
Put the chiles in a heavy bowl and pour boiling water over them and let stand until the chiles are softened ( about 10 minutes) then remove the stems and seeds.
Put all the above into a food processor and blend until you have a nice paste, and spread it over the thighs. Let them sit for at least four hours in the fridge.
Now, remember this is a barbeque dish so forget the direct flame. Cook them for about 45 minutes over a low fire that
has the coals opposite a shallow pan of water.
Remove after cooking and let them rest until cool to the touch, shred and adjust the S and P to your taste. Serve warm with tortillas, salsa and guacamole and tequila.
For good measure put your CD of the sound track of the movie "Frida Kahlo" and smile, smile, smile.
3 whole dried ancho chiles
3 whole dried guajillo chiles
6 cloves garlic
1 brown onion chopped into quarters
2 tble spn olive oil
1 tble spn kosher or coarse ground sea salt
1 tsp whole cumin seeds
1 tsp dried oregano
2 allspice berries
2 whole cloves
salt and pepper to taste
Put the chiles in a heavy bowl and pour boiling water over them and let stand until the chiles are softened ( about 10 minutes) then remove the stems and seeds.
Put all the above into a food processor and blend until you have a nice paste, and spread it over the thighs. Let them sit for at least four hours in the fridge.
Now, remember this is a barbeque dish so forget the direct flame. Cook them for about 45 minutes over a low fire that
has the coals opposite a shallow pan of water.
Remove after cooking and let them rest until cool to the touch, shred and adjust the S and P to your taste. Serve warm with tortillas, salsa and guacamole and tequila.
For good measure put your CD of the sound track of the movie "Frida Kahlo" and smile, smile, smile.
Quote:
Originally posted by katje
i love this soup.
Mexican Lime Soup
2 tablespoons olive oil
6 garlic cloves, sliced
6 small skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
1 1/2 teaspoons dried oregano
9 cups canned low-salt chicken broth
1/3 cup fresh lime juice
1 1/2 cups coarsely crushed tortilla chips
2 avocados, peeled, pitted, diced
3 tomatoes, chopped
3 green onions, sliced
Chopped fresh cilantro
Minced jalapeño chilies
Lime slices
Heat oil in heavy large pot over medium heat. Add garlic and stir 20 seconds. Add chicken and oregano to pot; sprinkle with salt and pepper. Sauté 3 minutes. Add broth and lime juice and bring to simmer. Reduce heat to medium-low and simmer gently until chicken is cooked through, about 8 minutes. Season soup to taste with salt and pepper.
Divide crushed tortilla chips among 6 bowls. Ladle soup into bowls. Top soup with avocados, tomatoes, green onions, cilantro and jalapeños. Garnish with lime slices and serve.
SydneySinbad 13 years ago
After all the above delicious meals, what we all need now is:
SLIMMERS PASTA
3 Cups sliced beans
1 Teaspoon Olive oil
2 Garlic Cloves, peeled and crushed
1/2 Cup chopped Shallots
1 and 1/2 Cups Vegetable Stock
1 and 1/2 Tablespoons Plain Flour
120 g soft white Brie style cheese, sliced pepper to season
4 servings cooked Pasta hot
Blanch the beans in boiling water until almost cooked, drain well. Heat oil in a frying pan and cook the garlic and shallots on moderate heat for about 3 minutes, stirring frequently.
Add 1 and 1/4 cups Stock and simmer for 3-5 minutes. Blend flour with remaining Stock, mix into sauce and cook on low heat until thickened,
Add the blue cheese and beans and toss until the cheese melts.
Season well with pepper, then toss through the pasta and serve at once.
SLIMMERS PASTA
3 Cups sliced beans
1 Teaspoon Olive oil
2 Garlic Cloves, peeled and crushed
1/2 Cup chopped Shallots
1 and 1/2 Cups Vegetable Stock
1 and 1/2 Tablespoons Plain Flour
120 g soft white Brie style cheese, sliced pepper to season
4 servings cooked Pasta hot
Blanch the beans in boiling water until almost cooked, drain well. Heat oil in a frying pan and cook the garlic and shallots on moderate heat for about 3 minutes, stirring frequently.
Add 1 and 1/4 cups Stock and simmer for 3-5 minutes. Blend flour with remaining Stock, mix into sauce and cook on low heat until thickened,
Add the blue cheese and beans and toss until the cheese melts.
Season well with pepper, then toss through the pasta and serve at once.
katje 13 years ago
Our cookbook is coming along nicely!
Bust, I bet your sauce goes with this dish as well.
STROGANOFF STYLE CHICKEN
Ingredients:
6 cups water
5 ounces noodles (about 3 cups)
Nonstick spray coatingÂ
1/2 cup chopped onion
1 tablespoon cooking oil
12 ounces boned skinless chicken breast halves, cubed
1 8-ounce carton plain low-fat yogurt
2 tablespoons all-purpose flour
1 teaspoon paprikaÂ
1/4 teaspoon saltÂ
2 4-ounce cans sliced mushrooms
Lightly salt the 6 cups water; bring to boiling. Add noodles; cook according to package directions. Drain well; set aside.
Meanwhile, spray a 10-inch skillet with nonstick spray coating. Cook onion in skillet until nearly tender.
Add oil to skillet. Add chicken and cook for 3 to 4 minutes or until chicken is tender and no longer pink.
In a small bowl stir together yogurt, flour, paprika, and salt.
Add undrained mushrooms to skillet. Stir in yogurt mixture. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Serve over hot noodles.
Recipe makes 5 servings Stroganoff Style Chicken.
Bust, I bet your sauce goes with this dish as well.
STROGANOFF STYLE CHICKEN
Ingredients:
6 cups water
5 ounces noodles (about 3 cups)
Nonstick spray coatingÂ
1/2 cup chopped onion
1 tablespoon cooking oil
12 ounces boned skinless chicken breast halves, cubed
1 8-ounce carton plain low-fat yogurt
2 tablespoons all-purpose flour
1 teaspoon paprikaÂ
1/4 teaspoon saltÂ
2 4-ounce cans sliced mushrooms
Lightly salt the 6 cups water; bring to boiling. Add noodles; cook according to package directions. Drain well; set aside.
Meanwhile, spray a 10-inch skillet with nonstick spray coating. Cook onion in skillet until nearly tender.
Add oil to skillet. Add chicken and cook for 3 to 4 minutes or until chicken is tender and no longer pink.
In a small bowl stir together yogurt, flour, paprika, and salt.
Add undrained mushrooms to skillet. Stir in yogurt mixture. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Serve over hot noodles.
Recipe makes 5 servings Stroganoff Style Chicken.
bustMall 13 years ago
Quote:
Originally posted by F1098
CARP ????????????
Didn't even read it, did ya?
F1098 13 years ago
OK.....carp flavored ( your choice of inedible material here.....)
Carp ????
Carp ????
SydneySinbad 13 years ago
Now let's have some dessert:
I call this 'Dream Cake'
1 cup Flour
2 tablespoons Sugar
4 oz Butter
1/2 teaspoon Baking Soda
Rub together and press into tin and bake for 10 minutes at 350 degrees F.
Topping
1/2 cup Coconut
1 cup Brown Sugar
1 Egg
1/2 teaspoon Baking Soda
1 dessertspoon Golden Syrup
1/2 cup Walnuts
1 dessertspoon Flour
Mix ingredients together. Put on top of shortbread and bake until cooked.
Ice with Chocolate Icing.
Yummy.
I call this 'Dream Cake'
1 cup Flour
2 tablespoons Sugar
4 oz Butter
1/2 teaspoon Baking Soda
Rub together and press into tin and bake for 10 minutes at 350 degrees F.
Topping
1/2 cup Coconut
1 cup Brown Sugar
1 Egg
1/2 teaspoon Baking Soda
1 dessertspoon Golden Syrup
1/2 cup Walnuts
1 dessertspoon Flour
Mix ingredients together. Put on top of shortbread and bake until cooked.
Ice with Chocolate Icing.
Yummy.
katje 13 years ago
Summer's here, time for more salads.
PRAWN, AVOCADO AND MANGO SALAD
Ingredients:
3/4 cup olive oil
2 tablespoons raspberry vinegar
1 teaspoon grated fresh ginger
1 teaspoon honey
1 teaspoon mustard seed
1 tablespoon lemon juice
1 tablespoon minced fresh chives
1 teaspoon dill weed
1 small head iceberg lettuce, shredded
3 avocados - peeled, pitted and sliced
3 mangos, peeled and sliced
One pound cooked prawns, peeled and veins removed
3 ounces sliced mushrooms
Prepare the dressing in a medium bowl by whisking together the oil, vinegar, ginger, honey, mustard seed, lemon juice, chives and dill. Cover and refrigerate until chilled.
Place a mound of shredded lettuce in the center of each plate. Arrange the avocado, mango and prawns around the rim of the plate.
Sprinkle mushrooms over all.
Pour enough dressing over all to coat; serve with fresh bread and butter if desired.
PRAWN, AVOCADO AND MANGO SALAD
Ingredients:
3/4 cup olive oil
2 tablespoons raspberry vinegar
1 teaspoon grated fresh ginger
1 teaspoon honey
1 teaspoon mustard seed
1 tablespoon lemon juice
1 tablespoon minced fresh chives
1 teaspoon dill weed
1 small head iceberg lettuce, shredded
3 avocados - peeled, pitted and sliced
3 mangos, peeled and sliced
One pound cooked prawns, peeled and veins removed
3 ounces sliced mushrooms
Prepare the dressing in a medium bowl by whisking together the oil, vinegar, ginger, honey, mustard seed, lemon juice, chives and dill. Cover and refrigerate until chilled.
Place a mound of shredded lettuce in the center of each plate. Arrange the avocado, mango and prawns around the rim of the plate.
Sprinkle mushrooms over all.
Pour enough dressing over all to coat; serve with fresh bread and butter if desired.
bustMall 13 years ago
Quote:
Originally posted by F1098
OK.....carp flavored ( your choice of inedible material here.....)
Carp ????
The joke wouldn't be funny without the carp
katje 13 years ago
Ever the funny man TK. 
A great July fourth fruit salad.
MINTED MELON SALADÂ
1 cup water
3/4 cup sugar
3 tablespoons lime juice
1-1/2 teaspoon chopped fresh mint
3/4 teaspoon aniseed
5 cups cubed watermelon (1/2 medium sized melon)
3 cups cubed cantaloupe (1 medium melon)
3 cups cubed honeydew melon (1 medium melon)
2 cups sliced peaches (2 peaches)
1 cup fresh blueberries
Directions:
In a small saucepan, bring the first five ingredients to a boil. Boil for two minutes; remove from the heat. Cover and cool syrup completely.
Combine the fruit in a large bowl. Add syrup and stir to coat.
Cover and chill for at least two hours, stirring occasionally. Drain before serving.
Recipe makes about 14 servings.
A great July fourth fruit salad.
MINTED MELON SALADÂ
1 cup water
3/4 cup sugar
3 tablespoons lime juice
1-1/2 teaspoon chopped fresh mint
3/4 teaspoon aniseed
5 cups cubed watermelon (1/2 medium sized melon)
3 cups cubed cantaloupe (1 medium melon)
3 cups cubed honeydew melon (1 medium melon)
2 cups sliced peaches (2 peaches)
1 cup fresh blueberries
Directions:
In a small saucepan, bring the first five ingredients to a boil. Boil for two minutes; remove from the heat. Cover and cool syrup completely.
Combine the fruit in a large bowl. Add syrup and stir to coat.
Cover and chill for at least two hours, stirring occasionally. Drain before serving.
Recipe makes about 14 servings.
webbie1 13 years ago
That's real tasty looking Kat
L use a melon baller.In a food processor I pour a simple syrup (sugar dissolved in water) fresh mint and basil.
Add three ounces of Amaretto and blend.
Pour this over the fruit and mix
Pou this into the watermelon half and chill
L use a melon baller.In a food processor I pour a simple syrup (sugar dissolved in water) fresh mint and basil.
Add three ounces of Amaretto and blend.
Pour this over the fruit and mix
Pou this into the watermelon half and chill
katje 13 years ago
How about a super shake?
MANGO SHAKE
2 cups 1-percent milkÂ
 1 fresh pitted mango
1 small banana
2 ice cubes
Put all ingredients into a blender. Blend until foamy. Serve immediately.
MANGO SHAKE
2 cups 1-percent milkÂ
 1 fresh pitted mango
1 small banana
2 ice cubes
Put all ingredients into a blender. Blend until foamy. Serve immediately.
SydneySinbad 13 years ago
Talking about Mango, made a nice sauce last night:
Sweet & Spicy Mango Sauce
425 g can mangoes
2 tablespoons fruit chutney
1 tablespoon white vinegar
1 teaspoon light soy sauce
1/4 teaspoon chilli powder
Drain mangoes, reserve 1/4 cup syrup. Blend or process combined mangoes, reserved syrup, chutney, vinegar, soy sauce and chilli powder until smooth.
Pour into pan, stir over heat until heated through. Makes about one cup.
Sweet & Spicy Mango Sauce
425 g can mangoes
2 tablespoons fruit chutney
1 tablespoon white vinegar
1 teaspoon light soy sauce
1/4 teaspoon chilli powder
Drain mangoes, reserve 1/4 cup syrup. Blend or process combined mangoes, reserved syrup, chutney, vinegar, soy sauce and chilli powder until smooth.
Pour into pan, stir over heat until heated through. Makes about one cup.
ThreadKiller 13 years ago
A simple, nice looking shake Kat.
Syd that sauce sounds tasty.
Syd that sauce sounds tasty.
webbie1 13 years ago
This is one of my treats.
Fresh Fruit Smoothie
8 ounces frozen blueberries
8 ounces orange juice
1 cup fresh pineapple, sliced, plus additional wedges for garnish
2 whole strawberries, plus additional berries for garnish
1 teaspoon flax seed oil
1 scoop vanilla protein powder
2 tablespoons Splenda
Place all ingredients in blender at high speed for 1 minute. Add additional orange juice if smoothie is too thick. If the mixture is too thin, add more frozen blueberries. Pour into chilled glasses, garnish with half strawberry and pineapple wedge.
Fresh Fruit Smoothie
8 ounces frozen blueberries
8 ounces orange juice
1 cup fresh pineapple, sliced, plus additional wedges for garnish
2 whole strawberries, plus additional berries for garnish
1 teaspoon flax seed oil
1 scoop vanilla protein powder
2 tablespoons Splenda
Place all ingredients in blender at high speed for 1 minute. Add additional orange juice if smoothie is too thick. If the mixture is too thin, add more frozen blueberries. Pour into chilled glasses, garnish with half strawberry and pineapple wedge.
katje 12 years ago
SALMON PARTY LOG
1 (1-lb.) can salmon
8 ounces fat-free cream cheese
1 tablespoon lemon juice
2 teaspoons grated onion
1 teaspoon horseradish
1/4 teaspoon liquid smoke
1/4 cup chopped pecans
3 tablespoons snipped parsley
Directions:
Combine the salmon, cream cheese, lemon juice, grated onion, horseradish and liquid smoke in a bowl, and blend until well-combined.
Place the salmon mixture on a piece of waxed paper and shape into a log, using the paper to help roll it. Roll in the combined parsley and pecans, and chill. Serve with crackers. Recipe makes 16 servings.
1 (1-lb.) can salmon
8 ounces fat-free cream cheese
1 tablespoon lemon juice
2 teaspoons grated onion
1 teaspoon horseradish
1/4 teaspoon liquid smoke
1/4 cup chopped pecans
3 tablespoons snipped parsley
Directions:
Combine the salmon, cream cheese, lemon juice, grated onion, horseradish and liquid smoke in a bowl, and blend until well-combined.
Place the salmon mixture on a piece of waxed paper and shape into a log, using the paper to help roll it. Roll in the combined parsley and pecans, and chill. Serve with crackers. Recipe makes 16 servings.
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