Shall we om? Shall we nom? Shall we omnomnom?

[www.cooks.com]

1 salmon steak for each person

MUSTARD SAUCE:

4 tbsp. Dijon mustard
1 tsp. dry mustard
3 tbsp. sugar
2 tbsp. white vinegar
1/3 c. vegetable oil
1 sm. bunch fresh dill, chopped

Grill the salmon steaks on an outdoor grill. This improves the flavor, although a broiler works almost as well. To make the sauce, combine the mustards, sugar and vinegar in a bowl. Add the oil in a thin stream until the mixture is thick (I use a wire whisk). Stir in the dill. Refrigerate until ready to use. This sauce is also good with other mild tasting fish fillets and with cold chicken.

Edited 1 time(s). Last edit at 08/21/2012 08:45PM by BusyBeeBuzzBuzzBuzz.

[www.foodnetwork.com]

Ingredients

6 tbsp halo-halo mixture, divided into 2 tbsp each
2 tbsp macapuno (preserved shredded young coconut)
2 tbsp kaong (palm nuts)
2 tbsp nata de coco (coconut gel)
2 tbsp fresh grated cantaloupe
Crushed or shaved ice
1/2 cup evaporated milk
vanilla ice cream (can also use mango)

Directions

In a tall glass, layer the first 5 ingredients. Cover with enough ice to fill the glass. Pour evaporated milk onto the ice. Top with a scoop of ice cream

[www.copycatrecipeguide.com]

Texas Roadhouse Fried Pickles Ingredients

Frying oil
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon sugar
1/4 teaspoon cayenne pepper
2 cups pickle chips
Ranch dressing or horseradish sauce


Texas Roadhouse Fried Pickles Recipe

Heat oil in a deep fryer or large deep pan until oil sizzles when a water drop is placed on top.

Combine flour, salt, pepper, sugar and cayenne pepper in a large mixing bowl. Whisk to incorporate all the dry ingredients.

Drain the pickle chips to remove excess water. The pickles do not need to be completely dry as some moisture is needed for the battering process.

Toss a portion of the pickle chips in the seasoned flour mixture until the pickle chips are well-coated with the flour.

Transfer the pickle chips to a wire strainer. Shake to remove excess flour from the pickle chips.

Carefully place the pickle chips in the hot oil. Cook for three to four minutes, or until the pickles float to the surface.

Remove from oil and place on a plate lined with paper towel to drain. Transfer to a serving plate and serve with a dipping sauce of your choice.

[rasamalaysia.com]

Ingredients:

1lb pork belly
1 tsp Spiced Ginger Powder
1 tsp Five Spice Powder
1/2 tsp white pepper
2 tsp salt
1/2 tsp msg (optional)

Method:

Wash the meat under cold water.

Submerge the pork belly meat in a pot of water and boil for about 15 minutes on medium heat.

Remove the pork and place it in a colander to let it dry for about 15 minutes. You may take the extra step of patting the pork belly skin dry with a paper towel for extra crispy skin.

Stab the pork with a knife a few times and rub the spices and salt on the flesh only (not the skin). We recommend layering the spices in the following order: spiced ginger powder, 5 spice powder, white pepper, salt and optional msg.

Let it marinate for 1 hour, though over night is better for a deeper flavor.

In a dutch oven or a large cast iron pan, fill it with oil enough to cover the skin of the pork belly. Avoid using olive oil since it has a low smoking point. You can place the pork belly in pan while the oil is still cold to prevent splatter. CAUTION!!! the pork will splatter a lot, so it is better to use a dutch oven with a heavy lid or use a splatter screen to place over your frying pan.

Fry the skin side first for roughly 5 mins or until golden brown and crispy, turn it on the side and fry it only for a min or two, repeat on all sides (it is best not to fry it on the flesh side for too long as it will toughen the meat) Frying is a skill learned over time, so if the skin is burnt, you can scrape it off with a knife. No worries!

Let it rest until cool to the touch and cut into slices.

[savorysweetlife.com]

Steamed Clams in White Wine, Garlic, and Butter Recipe
Serves 2-4 people as an appetizer

Ingredients:
3 tablespoons butter
3 cloves fresh garlic, minced
1/2 cup dry white wine or dry Vermouth
2 pounds of clams (Littlenecks or Manilla), rinsed and cleaned
3 tablespoons fresh parsley, chopped
*optional 1 small lemon cut into wedges

Directions:
Melt butter in a medium pot over medium heat. Add garlic and cook for 2-3 minutes until garlic is fragrant but not burned. Add wine and increase heat to medium-high until wine is brought to a simmering boil. Add clams and cooked covered for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams still closed. Add parsley and give the pot a quick stir. Transfer clams and broth to a large serving bowl, serving with lemon wedges on the side. Enjoy!

Thank you for sharing this one. I am going to try it. I LOVE salmon.

BusyBeeBuzzBuzzBuzz Wrote:
-------------------------------------------------------

>
> MUSTARD SAUCE:
>
> 4 tbsp. Dijon mustard
> 1 tsp. dry mustard
> 3 tbsp. sugar
> 2 tbsp. white vinegar
> 1/3 c. vegetable oil
> 1 sm. bunch fresh dill, chopped
>

You're welcome. I love salmon, too, especially when it's a steak instead of a filet.

I remember the first time I had Copper River salmon. O.M.G.

I adore sockeye salmon from Alaska or Scotland.....winner.....Whole Foods
$24.99, sprouts $9.99pd. and Ralphs, 12.99, I buy 1/2pd., will try above recipe tomorrow. THX for sharing.

When it's the season for Copper River salmon, Costco often has it for less than $7/lb. Bargin! =D

I know many of my friends are members, I'm a bit fussy, and just buy it fresh, don't freeze, I live alone and get it through my shops.....it is the best and so good for you.

Kale soup recipes requested by AustinMom,

I make this for one and it serves about four, adjust recipe for yor family.

3 cups of water, 1 can of chicken broth

1/2 head of kale
3 large carrots
1/2 onion
1 small can of fire roasted tomato's
1 small potato

salt and pepper to taste

Boil until potato and carrots are done (40 min.), put into blender (I like mine thick), pour back into pot, stir....I add tbsp. sour creme when serving.

This soup is so healthy, filling,and easy, french bread, enjoy!



Edited 1 time(s). Last edit at 08/22/2012 08:57PM by Irene_L.A..

IRENE, THANK YOU! I have a grocery shop tomorrow and I plan to pick up my week's worth of fresh veggies. I'll grab kale and try this out.

Do not put stems in, they are bitter, use leaves only...let me know how you like it.
AustinMom Wrote:
-------------------------------------------------------
> IRENE, THANK YOU! I have a grocery shop tomorrow
> and I plan to pick up my week's worth of fresh
> veggies. I'll grab kale and try this out.

Good thing you warned me about stems. I'll probably make it this weekend. I'll keep you posted.

By popular (sort of) demand
French Oven Stew aka “Moving Day Stew” NOTES:
1. This stew makes its own gravy . No need to sear the meat.
2. You will need a heavy pot, with a well-fitting lid, such as a Dutch oven or a large pottery crock. It can also be made in a CrockPot, but I much prefer the oven.
3. Timing: see below you do not want this to boil freely, only to simmer, in the oven.
4. Cooking time can be vaired to suit your needs. If you are moving into a new home, pop the pot of cold ingredients into the new oven when you first arrive, set the oven to 275, stir it 3-4 hours later and adjust the liquid. Check it at 7-8 hours; if the carrots are almost tender, add the potatoes, adjust the spices and basil level, kick the temp up to as high as 325, and plan to eat 60-75 minutes later. OR, start the stew at 325, check and stir, add liquid at 90 minutes, turn down temperature if the stew seems to be really boiling). Check at 2.5 hours to see if carrots are almost tender. When carrots are almost tender, add the potatoes, etc. Any combo of timing and temp in between these examples, works. DO NOT WORRY THATTHE INITIAL MIX SEEMS "DRY". AS THE MEAT AND VEG RELEASE THEIR JUICES, YOU WILL SEE A BIG CHANGE.
Ingredients: vary the proportions of meat and veg to suit your preferences. This is the original list, but I now use half this much meat for the same amount of veg.
1 lb beef chuck for stew, cut in about 1 inch cubes
3-4 carrots, scrubbed, unpeeled, cut on the diagonal into hunks, not little pieces
2-3 celery stalks, without leaves, cut on diagonal into hunks
1/3 to ½ cup instant tapioca beads (This is what makes the gravy, trust me.)
1 TBSP sugar (do not mess around with artificial sweetener for this.)
½ to 1 TBSP salt (start with less, adjust later)
¼ to ½ TSP black pepper
1-2 medium yellow onions, cut into quarters or eighths
2-4 TBSP dehydrated basil (or more to taste). Start with less, adjust later. Rub the basil between your palms before adding.
1 cup, at least of either tomato juice or V-8 juice, low sodium variety preferred.
1 cup at least, either strong red wine or water. Add MORE LIQUID LATER, AFTER THE MEAT HAS ADDED ITS JUICES TO THE MIX.
COMBINE ALL OF THE ABOVE IN A HEAVY POT WITH A TIGHT FITTING LID. You will need to have room to add the potatoes later! Follow some variation of the oven setting and timing given above.
When the carrots are starting to get tender add:
2-4 small to medium red potatoes, scrubbed, cubed into no larger than about 1 inch cubes. Skins on or off: your call. Return to oven, check in one hour. Serve when taters are tender.
SERVE WITH: Crusty garlic bread, maybe with some parm on the bread. Make a salad if you must, but this is truly a balanced meal in a pot.

Hash Brown Casserole

2 pounds breakfast sausage (loose roll)
2 cups shredded cheddar cheese
1 can [10 3/4 oz] cream of chicken soup
1 cup sour cream
1 8-oz container french onion dip
1 cup chopped onion
1/4 cup each red and green peppers
salt and pepper to taste
1 30 oz package of frozen hash brown shredded potatoes

Cook sausage until browned. Drain well, in large mixing bowl combine the cheese, chicken soup, sour cream, french onion dip, chopped onion, peppers, salt and pepper. Fold in hash browns. Mix well.

Spread half of potato mixture in 13 x 9” greased baking pan, layer half of sausage over potatoes, layer remaining potato over sausage and top with remaining sausage. (OR YOU CAN TAKE THE EASY WAY AND MIX EVERYTHING TOGETHER AND DUMP INTO THE BAKING PAN)

Bake at 350* for an hour until the top is golden brown.

My Famous (so says my son's Boy Scout Troop) Beef and Noodles

1 beef roast
1 large can of beef stock
Water
2 Lipton Beefy Onion Soup mix
1 package Kluski noodles

Put your roast in the crock pot, add both beefy onion soup mixes, add beef stock and water to cover roast and fill crock pot half way up. Cook on low until meat falls to pieces when pierced with a fork (6-7 hrs). Shred meat in crock. Add Kluski noodles, stir well, turn crock up to high. Let cook 30 min to 1 hr longer (making sure noodles do not stick to sides). Salt and pepper to your liking. Yum! (Makes a ton of food, I take this recipe to troop pot lucks, I cut meat, soup mix, and noodles in half when feeding my family of 4 with the intention of leftovers tomorrow).

SecretAgentMom,
Please tell us if the "roast" is beef chuck or what? Thanks a ton!

Well wales, that is a good question. I would say chuck roast. But saying that...I truly have no idea. I am not a good cook and have never understood the cuts of meat. The roasts I pick up in the store are labeled "Pot Roast" or "Oven Roast". I can tell you the roast is about 2"-3" thick, 6" wide and 10" long. It is a big slab vs. a compact lump. ?? Hope that helps. The above recipe is one of the only things I can cook and I know it is good. I even came up with it on my own. LOL. Sorry, I stink as a kitchen diva.

SAM,
Yup, that's a;most certainly what is a chuck roast. Great piece of meat for slow simmering.