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OFFICIAL RECIPE OFF WITH SOUTHERN D &P GROUP THREAD! MUST READ!

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Tweed Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Nov-14-04 11:57 AM
Original message
OFFICIAL RECIPE OFF WITH SOUTHERN D &P GROUP THREAD! MUST READ!
OFFICIAL MESSAGE:
"C&B Group and SD&P Group,

JChild and Tweedtheatre announce a recipe-off between our two groups. As the founders of the respective groups, JChild will represent the SD&P Group and Tweedtheatre will represent the C&B Group. The recipe-off will last five weeks focusing on five different categories. The first week's category shall be entree. The order of the other week's categories will be announced later, but out of order they will be dessert, appitizer, speaciality drink, and breakfast. The rules are simple and are as follows:

1. Entries shall be made on the OFFICIAL RECIPE-OFF THREAD(this very post you are reading)
2. The deadline for such entries will be 12:00 midnight Monday (for example, for entree, the deadline is November 15th, 2004 @ 12:00am)
3. During the day on Tuesday, JChild and Tweedtheatre will pick the top ten recipes from their respective groups and post a poll thread.
4. Group members shall vote and the winner of each poll shall go on to face each other one-on-one in a poll to be posted in the Lounge.
5. Voting in the lounge will end Wednesday at midnight.
6. This week's recipes shall be entrees.
7. The winner shall earn prestige and respect for his or her group."
End Transmission

Okay Cooking & Baking Group! We can't let those Southern Democrats and Progressives beat us at our own game! Let's get our entree recipes posted here and now! Ten-hut!

Here's jchild's challenge thread to us:
http://www.democraticunderground.com/discuss/duboard.ph...
Those Southerns are fiesty!
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Tweed Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Nov-14-04 01:45 PM
Response to Original message
1. Are we going to let them beat us at our own game?
KICK!
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wryter2000 Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Nov-14-04 02:55 PM
Response to Original message
2. What about soup?
Where do I post New England clam chowdah?
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Tweed Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Nov-14-04 04:41 PM
Response to Reply #2
5. You can post it right here
I eat soup as an entree sometimes, especially something as thick as clam chowder.
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wryter2000 Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Nov-14-04 02:57 PM
Response to Original message
3. Another dumb question
Is midnight on Monday the end of Monday or the end of Sunday?

:dunce:
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Tweed Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Nov-14-04 04:41 PM
Response to Reply #3
4. You have over 24 hours to post
Tomorrow at midnight
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supernova Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Nov-14-04 04:43 PM
Response to Original message
6. Are you going to have categories
or is it just all-out hell-bent-for-leather?

You know, like:

appetizers
desserts
entrees
side dishes,

or whatever.

Otherwise, how can you compare NE clam chowder to say... pecan pie?
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Tweed Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Nov-14-04 04:50 PM
Response to Reply #6
7. Right, the post addresses that
We are going to have categories and this weeks' category is entrees
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wryter2000 Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Nov-14-04 05:31 PM
Response to Original message
8. New England clam chowdah
(Note: there is no such thing as Manhattan or New York clam chowder. That may be a very nice clam soup with tomatoes (none has ever passed my lips), but it's not chowdah. All chowdah is white.)

2 small or one large can of chopped clams
2 slices of bacon
1 Tbs butter
1/2 medium onion
1 small baking potato
clam or fish broth, lobster broth, or bottled clam juice or even water
milk, half-and-half, or cream
more butter
salt (if necessary) and pepper

Drain claims, reserving liquid. In heavy pot, cook bacon until crisp. Remove and drain, keeping about 1 Tbs of bacon fat in pan. Peel onion and slice thinly. In the bacon fat and a Tbs of butter, cook onion until translucent. Peel and cube potato. Add to pot and cover with reserved clam juice from cans and enough broth to cover the vegetables. Cook until potato is tender but still holds the shape of cubes. Add clams and crumbled up bacon. Add milk until it's the right color and flavor. If desired, add a bit more butter. Taste for salt and pepper.

Heat gently until hot but not boiling. Serve.
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roguevalley Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Nov-14-04 10:23 PM
Response to Original message
9. Mine are mucho simple but very, very tasty:
Edited on Sun Nov-14-04 10:23 PM by roguevalley
(A) Apple/Marshmellow Fruit Dip: APPETIZER

Four sweet, firm apples (Granny Smith are perfect)
Eight ounces of Philadelphia Cream Cheese
Eight ounces of creamed marshmellow fluff, jar. Don't use the marshmellows. They don't melt down in the right way.

Take four Granny Smith or other sweet apple. Core. Cut into slices. Place in bowl with grapes.

Take eight ounces of marshmellow cream and eight ounces of Philadelphia Cream Cheese and cream together until smooth.

Put in bowl. Dip fruit. Die of joy.

Cookie Ice Cream Cake (Dessert)

(B) Bag of Oreos
Can of Hershey's chocolate syrup (middle sized can)
maraschino cherries
nuts of kind you prefer
carton of vanilla ice cream

Take a bag of Oreos and mash them good. Pour 1/2 of a can (medium size) of Hershey's chocolate into the mash and mix until becomes a rough paste. Not smooth, don't over mix. Put in bottom of rectangular cake pan or some other suitable dish as you wish. It is the crust.

Let vanilla ice cream (preferably that in a rectagular carton for ease of use) and then cut into equally thick blocks. Before you put on top of the crust, take maraschino cherries, nuts and sprinkle. Then lay the ice cream on top and smooth.

Pour the rest of the Hershey's chocolate on the top in zig-zag lines. Sprinkle with nuts and chopped cherries or other fruits to taste. Freeze. Cut and serve. Die of joy. Again.
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Rowdyboy Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Nov-14-04 10:31 PM
Response to Reply #9
10. Both of those look FABULOUS but this contest is for entrees
Appetizers are coming up in about two weeks! Don't lose interest! Just keep posting these recipes til they win something!
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Neecy Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Nov-15-04 08:58 AM
Response to Original message
11. okay, I'll play
This is one of my favorites - not as time-consuming as it looks, and very good. You can substitute half-sharp paprika for a bit of a kick.

Paprika Chicken

4 (12-ounce) chicken breasts or 4 half-chickens
Salt and freshly ground black pepper
3 tablespoons sweet paprika
2 tablespoons flour
1/4 cup peanut oil
4 cups onions, thinly sliced
2 tablespoons minced garlic
1 teaspoon cumin seeds, toasted and ground
2 tablespoons tomato paste
1 cup tomato, concasse
2 tablespoons minced marjoram leaves
1 teaspoon minced thyme leaves
1 bay leaf
2 tablespoons balsamic vinegar
1 cup dry white wine
2 cups chicken stock
1/4 cup heavy cream
2 red bell peppers, both roasted, peeled, cored, seeded, and 1 cut into 1 inch by 1/4-inch strips
2 tablespoons minced parsley leaves
2 tablespoons creme fraiche
Napkin Dumplings, recipe follows

Cut each chicken breast into 3 pieces. Season with salt, pepper and 1 tablespoon of paprika. Lightly coat with flour. In a braising pan, heat peanut oil. Sear chicken pieces until brown on all sides. Remove the chicken from the pan and place in a tray.
Add onions to the pan and saute for 5 minutes until golden brown. Add the garlic and cumin seeds. Cook 1 more minute. Add the tomato paste, tomato, and remaining 2 tablespoons of paprika. Stir until well blended. Add the marjoram, thyme and bay leaf. Deglaze with the vinegar and wine. Add chicken stock. Season with salt and pepper. Bring to a boil. Add the reserved chicken pieces and cover with a piece of vented parchment paper. Simmer for 20 minutes. Add cream and continue to simmer another 10 minutes or until the chicken is tender.

Transfer chicken to a saute pan. Pour sauce and 1 roasted pepper in a blender. Process to a puree. Taste and adjust seasoning. Pour sauce over chicken. Reheat until warm. Garnish with pepper strips, minced parsley and creme fraiche.


Servietten Knudel (Napkin Dumpling):
2 ounces butter
1 1/2 teaspoons minced garlic
1 small onion, minced
1 loaf white bread, crust trimmed
2 teaspoons minced thyme
2 teaspoons minced chives
1 teaspoon minced parsley
1/4 cup flour
1 egg, lightly beaten
1/4 cup milk
Salt and pepper
Freshly ground nutmeg, to taste

Preheat the oven to 250 degrees F.
In a saute pan, over medium high heat, melt the butter. Cook the garlic and onions until translucent. Do not allow to develop color.

Cut the bread into 1/2-inch cubes. Place in a baking sheet and bake in the oven to dry, about 20 minutes. Do not allow to develop color. Transfer to a large mixing bowl. Pour the onion mixture all over the bread. Add the thyme, chives, parsley and flour. Toss to evenly distribute the herbs with the bread and flour.

In a small bowl, combine the egg and milk. Add to the bread mixture. Season with salt, pepper and nutmeg, to taste.

Divide the mixture into 6 portions. Wrap each portion in plastic wrap, roll and secure the ends, shaping like a large sausage. Wrap with a layer of aluminum foil.

Prepare a steamer. Add wrapped dumplings to the steamer and steam for about 20 minutes. Remove from the pot and unwrap. Slice into 1-inch disks.

Yield: 6 servings

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theHandpuppet Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Nov-15-04 09:30 AM
Response to Original message
12. Okay, but first you have to tell me
Edited on Mon Nov-15-04 09:32 AM by theHandpuppet
What does "C&B" stand for?

Edited to add: DUH -- I guess I haven't had enough coffee this morning. So explain to me, this is a Southern Cooking group vs what? Sorry, but I haven't followed all of the threads here and a short, recap explanation would be nice.
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Tweed Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Nov-15-04 05:23 PM
Response to Reply #12
14. Cooking & Baking (this group)= C&B
That's our group against the Southern Progressives and Democrats group.
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wryter2000 Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Nov-15-04 10:49 AM
Response to Original message
13. Pork chops in maple syrup
You can't get much more Yankee than maple syrup.

2 thick, boneless loin pork chops
salted water for brining (at the ratio of 3/8 c kosher salt to a quart of water -- brining can be skipped)
vegetable oil
1/3 c real maple syrup
1/4 tsp nutmeg
1/8 tsp ground mace

Brine chops in salted water for a couple of hours (if desired, not really necessary). Dry well with paper towels.

In an oven proof skillet, heat a bit of vegetable oil. Add chops and sear/brown on both sides. Remove chops from skillet. And syrup and spices until just aromatic. Put chops back in skillet, and turn to coat them. Put the whole thing in a 350 oven for 20 minutes. If syrup has cooked down too much, thin with some apple juice or water.

It seems to me that a cored and sliced apple such as a pippin or Granny Smith would do well baked with the chops, but I haven't tried that yet.
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amerikat Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Nov-16-04 12:01 AM
Response to Original message
15. hope I'm not to late to post
Shrimp and Scallops in green curry sauce.

1/2 pound large shrimp. cleaned and deviened.

1/2 pound sea scallops with muscle removed.

1/2 pound asparagus lightly steamed but still crunchy.

1 large sweet potato peeled, steamed and cut into 1/2" thick slices.

one 12oz can of coconut milk.

butter
white wine
green curry paste
nutmeg

saute the shrimp and scallops in butter.
remove from pan.
deglaze the pan with a little white wine.
add the coconut milk and reduce to thicken.

add the shrimp, scallops, sweet potato and asparagus.
add the green curry paste 1 teaspoon at a time to taste(it's hot)
season to taste with black pepper and nutmeg.


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wryter2000 Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Nov-16-04 11:01 AM
Response to Reply #15
16. Yum
That looks good!
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bearfan454 Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Nov-16-04 08:55 PM
Response to Original message
17. Arroz con pollo - (Chicken with rice)
Brown a family pack of chicken drumsticks. They don't have to be all the way cooked. Dice up 3 green peppers(coarse) 2 red onions and 2 garlic cloves. Open a can of whole tomatoes. In a large pot fry some rice(about 3/4 of a cup) in extra virgin olive oil until it starts to get lightly brown. Add the onion and green pepper. Cut the tomatoes into quarters. Add them, the chicken, the garlic, and 4 or 5 cans of chicken broth. Simmer very slowly for about an hour to an hour and a half with a lid on it under a low to medium flame. Do not stir. Quite tasty and good when you have a cold.
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bearfan454 Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Nov-16-04 09:02 PM
Response to Original message
18. Deer cubes
Cube up some filet'd deer meat into 2" x 2" cubes. Beef can be substituted. Butterfly them open halfway. Put a slice of a jalapeno(no seeds)in the opening. Wrap the cube in a half or a whole piece of bacon(I use cheap bacon for this).Toothpick the bacon on it or use a skewer and shiskebob 6 or 7 on the skewer. Marinate 3 or 4 hours in Lawry's herb and garlic marinade. Cook over charcoal. Watch them carefully because the bacon drips and they will take off on you. They cook in about 10 minutes depending on the intensity of your charcoals. Serve over a bed of wild rice. Yummy.
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Rowdyboy Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Nov-16-04 11:06 PM
Response to Reply #18
19. Damn, it's about time you showed up!
You have some excellent recipes tht have been missing!
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bearfan454 Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Nov-17-04 11:32 AM
Response to Reply #19
20. Thanks
I'll post some more.
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bearfan454 Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Nov-17-04 11:38 AM
Response to Original message
21. Mole enchiladas
I use El Popular brand mole powder from East Chicago. I like it the best. It is a dried black powder made out of dried, ground up chile ancho pods. The recipe:

Make a paste out of mole powder and chicken broth in a frying pan. You want it not runny, but also not real thick. Dip your corn tottillas in it(some people fry them first, not me too fatty) and then fill the with chorizo and onion,(already cooked) and Oaxaca white Mexican cheese. Roll them and put them in a pyrex baking dish that has been sprayed with Pam. Pour the leftover mole sauce on top and put more Oaxaca cheese on top. Bake about 25 minutes on 325 covered with tin foil. Serve with shredded lettuce, and raw onions on top. Make Mexican rice to go with it.(Fry rice with onions and oil, add comino powder. salt, and chicken broth. Cover and simmer until juice is gone).

The ingredients on the jar of mole powder are:
chili peppers, wheat, corn flour, sesame seed, sugar, cocoa, almonds,spices and salt.
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Eurobabe Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Nov-18-04 07:50 AM
Response to Reply #21
23. ohmigod, I love you! encheeeelaaaaaaaaaaaadas!!
could you make this with cheddar too? what is it with all this white cheese stuff (oaxaca)?

Que bueno!
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bearfan454 Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Nov-18-04 10:13 AM
Response to Reply #23
24. You can use any kind of cheese you want to.
My Aunt in Chicago uses Monterey Jack. Up there they call it Mexican cheese. I like fresh Oaxaca white from Mexico. There are a lot of different ones from Mexico. Experiment and see what you like the best.
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bearfan454 Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Nov-17-04 11:41 AM
Response to Original message
22. Easy brisket
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bearfan454 Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Nov-18-04 10:43 AM
Response to Original message
25. Easy baked porkchops
Edited on Thu Nov-18-04 11:09 AM by bearfan454
I made these last night for Mrs bearfan. They come out fork tender. Spray a pyrex baking dish with Pam and put sliced onions on the bottom of it. Brown some pork chops or pork steaks and put them on top of the onions. I got 4 pork steaks for $3.88.



Add a family size can of Cream of Mushroom soup.



Put more sliced onions on top and some fresh cracked pepper.



Add a canof water, cover with tin foil and bake at 325 for an hour.



It comes out like this when it is done:



I made easy stuffing to go with it. First I diced celery and onion.



Sautee them lightly.



I used Stove Top Stuffing and followed the directions except for the sauteed celery and onions I added. The finished product:














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bearfan454 Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Nov-18-04 10:54 AM
Response to Original message
26. Easy chili
I make this ahead of time and freeze it to take with me deer hunting when it is cold. What you need:



Brown the ground chuck or ground round.



Dice some onions and garlic.



Add the beans, canned tomatoes, onion, garlic, diced chilies w/ tomato, and the 6 cans of chicken broth. Season with chili powder and comino to taste. I don't use salt because everything has salt in it already, especially the chicken broth. Simmer on low to medium for about 2 to 3 hours. The finished product:



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bearfan454 Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Nov-18-04 01:24 PM
Response to Original message
27. Are we finished with the entree portion ?
I have side dishes for the next part.
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Baja Margie Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Nov-19-04 09:43 PM
Response to Original message
28. I screwed up & posted in the wrong place.
Is there a category for those of us in the West?

Okay here's one:


Chilaquiles In Green Sauce

24 medium corn tortillas, cut in triangles
Corn Oil
1 & 1/2 cups heavy cream
1/2 pound Oaxaca cheese, shredded
( or substitute Mozzarella)

Sauce
30 tomatillos, peeled & chopped
1/2 cup water
1/2 cup chopped cilantro
6 serrano chiles
1/2 onion, chopped
Salt
2 TBLSP. corn oil

Sauce

To make the sauce, puree all the ingredients except the oil with salt to taste. Saute the puree in very hot oil until the flavors blend and the sauce has thickened.

Fry the tortilla triangles in hot oil until golden and drain on a brown paper bag
Cover the bottom of an oven proof casserole with a small amount of sauce and cream. Top with half of the fried tortillas. Layer with half of the remaining sauce, half of the remaining cream, and half of the cheese. Top with the remaining tortillas, sauce, cream, and cheese. Bake in a preheated 350 degree oven for about 20 minutes, or until the sauce is very hot and the cheese topping is puffy and golden.

*****************************************************************

This serves about 6, you can double it too ! Serve with sour cream.
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