Author Topic: Cooks' Corner  (Read 119097 times)

0 Members and 2 Guests are viewing this topic.

Offline Rajame

  • HEG
  • Friend of HEGPS
  • Member
  • *
  • Posts: 2,711
Re: Cooks' Corner
« Reply #405 on: November 10, 2012, 12:27:25 AM »
Thank you Violet. That looks really good!

:hug
Your soul lights up the room as if the sun is beaming directly.

Offline violet312s

  • Member
  • Member
  • *
  • Posts: 19
Re: Cooks' Corner
« Reply #406 on: May 29, 2013, 06:32:21 PM »
Okay so Mr. Vi and I did an on-line real time cooking show with Robert Irvine.  I will never be a professional cook things were so hectic but the recipes were amazing.  Here they are.  Please note the serving size. Each portion is suitable as a main course meal.  Absolutely amazing. 

Sautéed Shrimp, Soft Spinach Polenta, Strawberry Pan Sauce

Ingredients (for ONE serving)

4 – shrimp 16/20 count, peeled, deveined, de-tailed
1 tbsp.- grape seed oil
¼ cup- cornmeal
1 cup- chicken stock
3 oz- baby spinach- use 2oz- 3 oz- depending on desired portion
1T- white balsamic vinegar (or white wine vinegar)
3 each- strawberries (diced)
2T - red onion –small dice
Salt and pepper
1T butter

To create polenta, first over high heat bring chicken stock to a boil in a sauté pan then reduce heat to medium low and whisk in cornmeal, cooking until liquid is absorbed. During cooking whisk to ensure polenta is smooth. Once liquid has absorbed, season taste and season then stir in spinach and butter, again taste and season if needed.   

For the shrimp (OR CHICKEN CUT INTO SMALL CHUNKS), heat sauté pan over high heat with oil until verge of smoking then reduce to medium and add shrimp and season with salt and pepper. Cook for 3 -4 minutes, stirring throughout to ensure even cooking then remove and allow shrimp to rest. Return pan to heat and add oil if needed, then begin cooking onions for 2 minutes then add diced strawberries, again cooking for 1 minute, then deglaze with white balsamic vinegar. Once deglazed, remove from heat. 
Polenta on the bottom.  Arrange shrimp on top.  Spoon strawberry/onion over top. 


Pan Seared Pork Loin with Mustard Pan Sauce and Bacon Potato Hash

Ingredients (for ONE serving)

6-8 oz –pork loin (4oz fine for most as one serving)
2 oz- bacon (thick cut) diced
1T  stone ground mustard
2T  malt vinegar
¼ cup- red onion sliced or diced
1 potato- LARGE russett, diced to ¼”  (one large is fine for TWO people)
Salt and pepper
1T Grape seed oil
1T butter
1/ 4 cup – peaches, sliced (frozen works) (1/4 cup works for TWO servings)

For the pork loin: trim silver skin off loin. Heat second oven-proof sauté pan over high heat, adding grape seed oil.  While pan is getting hot season pork with salt and pepper, then add to heated pan, searing on each side until browned, 2 minutes. Once seared, put oven safe pan in preheated 400 oven until cooked to desired temperature (145) (approx. 8 mins), then remove from oven then pan and allow pork to rest on a cutting board loosely covered with tinfoil. Rest for at least 10 mins.

While pork is in oven…in sauté pan heat bacon until it starts to render (do not cook it all the way).  Add diced potatoes then cook over high heat.  Season with salt and pepper.  Add onions and a little bit of water as need to steam (uncovered).  Continue to cook until potatoes are desired level of doneness and liquid is evaporated. Potatoes should still have some bite to them.  Add peaches at the very end just to heat through.  Check seasonings and add if needed.

Reheat pan used for pork. Add malt vinegar, and allow to reduce for 1 minute then add mustard and stir in to blend. Remove from heat and finish with butter, stirring to create sauce. 

Serve hash on bottom.  Sliced pork tenderloin on top.  Drizzle with mustard sauce.


Offline Faerie Gardener

  • Member
  • Member
  • *
  • Posts: 1,456
Re: Cooks' Corner
« Reply #407 on: May 30, 2013, 05:59:29 AM »
 :eceek
These look soooo good, Violet! Thank you so much for sharing your awesome cooking day!!
"In all things of Nature there is something of the Marvelous"  -Aristotle

"A garden is never as good as it will be next year" -Anon

Offline birdvoyer

  • HEG
  • Friend of HEGPS
  • Member
  • *
  • Posts: 2,048
Re: Cooks' Corner
« Reply #408 on: May 30, 2013, 08:49:42 AM »
Violet, I am so envious! What a wonderful opportunity.  Both recipes look delicious and unique.  I am always looking for different ways to prepare pork.  I don't have grape seed oil.  Was there an alternative oil suggested?  Thanks for sharing.  :eclove

Offline joyofdogs

  • Friend of HEGPS
  • Member
  • Member
  • *
  • Posts: 327
Re: Cooks' Corner
« Reply #409 on: April 06, 2014, 06:09:52 PM »
Here are a couple of eggplant recipes:

BetanJane ~ Eggplant and Meat

1 large or 2 small eggplant      olive oil
1 large onion, chopped         1 pound ground lean beef or lamb
1/4 cup pine nuts   , toasted      1 clove garlic, crushed
Allspice and cinnamon to taste   salt and pepper to taste
½ small can tomato paste
8 ounces can tomato sauce and 1/4 can water
Slice eggplant in half lengthwise and score it diagonally both ways. Brush lightly with olive oil. Bake until soft at 350 (45 min to an hour).
Meantime, saute onions in skillet in olive oil. Add garlic and meat and brown meat. Add seasoning to taste and ½ a small can of tomato paste
Remove skin from eggplant and cover bottom of a casserole. Top with meat mixture. Mix tomato sauce and water, pour over all, Bake 35-40 at 350 and serve hot with Syrian Rice (recipe below) and plain yoghurt.

BABA GHANOUJ (Eggplant and Tahini )
Description: Has a unique smoky eggplant flavor. A wonderful addition to any party or dinner table. Will keep 4 days refrigerated.
Servings: one appetizer dish
Cooking time: 20 minutes

1 large eggplant            1/4 cup fresh lemon juice
4-5 tablespoons tahini         2 cloves garlic
1 1/2 teaspoons of salt         1/4 cup finely chopped fresh parsley

Remove green leafy part around stem of the eggplant but do not remove the stem.

Place in a hot oven 450 degrees about 15 to 20 minutes or until soft. Allow to cool.

Carefully remove the skin while holding the stem. Mash the pulp thoroughly with a fork or you may use a food processor. Gradually beat in the lemon juice alternately with the tahini. Crush the garlic with salt and mix into a paste. Blend the garlic/salt mixture into the eggplant mixture. Adjust salt to taste.

Best way to eat: Pour mixture into shallow serving dishes and garnish with chopped parsley. Serve with pita bread, fresh or toasted.
'Material things can't make the soul whole;
only love, trust, and a community of friends can do that.' ~ moi

Offline Snookums

  • HEGPS
  • Member
  • Member
  • *
  • Posts: 504
Re: Cooks' Corner
« Reply #410 on: April 01, 2016, 03:29:27 AM »


Delicious Meatball Recipe from my friend Jim Kenney

    Prep
    20 minutes
    Cook
    20 minutes
    Ready In
    40 minutes

Ingredients

    1 pound extra lean ground beef
    1/2 teaspoon salt or sea salt
    1 small onion, diced
    1/2 teaspoon garlic salt
    1 1/2 teaspoons Italian seasoning
    3/4 teaspoon dried oregano

    3/4 teaspoon crushed red pepper flakes
    1 dash hot pepper sauce (such as Frank's RedHot(R)), or to taste
    1 1/2 tablespoons Worcestershire sauce
    1/3 cup skim milk
    1/4 cup grated Parmesan cheese
    1/2 cup seasoned bread crumbs

Directions

    Preheat an oven to 400 degrees F.
    Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
    Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.
'Twere not best that we should all think alike. It is a difference of opinion that makes horse races.  -- Mark Twain

Offline Faerie Gardener

  • Member
  • Member
  • *
  • Posts: 1,456
Re: Cooks' Corner
« Reply #411 on: April 01, 2016, 05:37:51 AM »
Yum!
"In all things of Nature there is something of the Marvelous"  -Aristotle

"A garden is never as good as it will be next year" -Anon

Offline Tigerlady105

  • HEGPS
  • Member
  • Member
  • *
  • Posts: 11,829
Re: Cooks' Corner
« Reply #412 on: April 01, 2016, 11:55:58 AM »
That recipe for meatballs looks delicious!   :nod2
Commit random acts of kindness and senseless acts of beauty.

"When one tugs at a single thing in nature; he finds it attached to the rest of the world". ~John Muir