posted on February 13, 2001 06:37:02 PM new
Ok! Glassperson back from an almost 1 year hiatus! And I am talking Gourmet food here, Folks! McDonald People should desist and resist!
My plans for my annual cocktail partee fest will include fresh shrimp (naturally) and scallops/bacon/horse chestnuts broiled, vegggie terrine, phyllo wrapped feta/ with raisins. green onions, etc, cukes with Bloody Mary Salsa, chix salad with cranberries on puff pastry, and such oddities as skewed meatballs with fresh pineapple, etc. Where is that Model Citizen Tom so we can get down to cooking? Don't forget that shrimp wrapped in bacon and layered with Prudhomme Spices and Brown Sugar and then grilled! Hmmms?
posted on February 13, 2001 07:16:59 PM new
get a hunk of beef, not much marbeling and have the butcher slice it so you can see thru it.
marinate in soy sauce, brown sugar, sesame oil(a dab) a small amount of roasted sesame seeds , finely chopped green onion, garlic and dried red pepper.
Put on skewers after marinating for at least an hour and broil. The aroma alone draws people, and they will beg you for the recipe after sampling.
The thing is, the recipe was given to me by a Korean woman and there were no measurements, just use the brown sugar and the sesame oil sparingly and too much garlic and chopped onion is hardly possible
posted on February 13, 2001 07:26:26 PM new
And welcome back!
Also love this one for a sweet
Chocolate layer cake with cream cheese spread on each layer and then warmed seedless tart rasberry sauce ready to pour over the top at serving. No frosting.
It sounds strange but I tried it once when I used to cook alot and it was wonderful.
posted on February 14, 2001 06:32:16 AM new
try this for a variation on latkes/potatoe pancakes
Add enough mashed potatoes to shredded potatoes to fill the voids and make them stick together better. About 1/4 mashed for one volume of shredded, and a tablespoon or two of milk to thin it. I also ad chopped onions and a little chives. Fry in butter untill browned nice. Serve with sour cream
and or fruit.
posted on February 14, 2001 08:30:01 AM new
OH kitsch1...paleeeeeeezzzzzzzzz..would you be a little more specific on that? What kind of beef do you use? Please tell me approx. how much soy, ect that YOU use. My family would love this and I am always looking for something different for those Sunday dinners. Thanks!
posted on February 14, 2001 08:07:28 PM new
For dessert try a Chocolate terrine....
Semi sweet layer goes in first, then a layer of white choc with thin sliced roasted almonds,heavy cream and almond extract[b]down the center[b] of the first layer...final layer of Semi sweet, then refrig...serve a THIN ...1/2 inch or so.. (a little of this goes a LONG way..very rich!) slice on Raspberry Coulee....
If done properly you end up with a nice circle of white choc in the center of the slice.
Keith
I assume full responsibility for my actions, except
the ones that are someone else's fault.
posted on February 14, 2001 08:21:59 PM new
nanastuff,
Well it is hard to put it in measurments. I got that recipe from a woman who showed me how to make kimche by telling me oh its about a handfull of this or that.....
everytime I make the Korean marinated beef it is different.
Basically, use a good roast cut with little fat. Have your butcher slice it thin
Lets say you are using two pounds, use about a 1/8 to a quarter cup soy, use about a 1/8 cup white or ( I prefer brown sugar) A tad of sesame seed oil is absolutely required. You can't make it without sesame oil. So a few drops to start. at least a clove of chopped garlic the rest is to your taste, but don't cheat yourself out of the dried red pepper.
posted on February 14, 2001 08:31:29 PM new
You really just need to make the marinade and then taste it, if it is too sweet add soy, if too soy add sweet. It is hard to know on your first, second or even third try so you can put one piece of beef in for a minute and flash fry it to test flavor.
posted on February 15, 2001 05:56:21 AM new
If your area is like mine if you go to a store where the butcher is willing to cut anything special it is $4.00 a pound more than a place with no service like Sam's Club.
For the marinaded steak we are talking about here I buy something that is usually called Family Steak in this area and slice it myself after I freeze it. I have a razor sharp Chef's knive about a foot long and you can shave slices off the frozen hunk so thin you can read through them. I use the same basic formula to make pepper steak, Yum!!
posted on February 15, 2001 05:59:22 AM new
How about putting a few tickets to this annual bash up for auction - proceeds to benifit your favorite charity. I will bid high because I can do some serious damage to a nice buffet table.
