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Mysterious Creature from the Deep, Grilled

great recipe...I usually add some wine to my water because I so love that octopus takes on the lightly fresh and soft flavors of the wine. but depends on your taste. since I typically ceviche my octopus, this recipe helps make the typical greek style grilled less of a rubbery threat.

Thanks for posting

Jul 18, 2014
happyfeelin in Features

Help a ham newbie out

My favorite ham recipe still is the Cooks Illustrated; using a shank-style, natural juices ham remove the outer plastic bag it comes in but keep the internal plastic bag in a container of hot water for 90 minutes to raise the internal temp (raising the internal temp is what keeps the ham from drying out). You then place it in a roaster bag after you glaze and reheat it on about 250 for 1-1.5 hours then you remove the plastic bag, glaze and with a 350 degree oven, let the glaze bake onto the ham (about 10 minutes). I'm sure the recipe is online somewhere but that recipe STILL gets me raves from folks about how delicious and juicy my ham is. The glaze usually is some apricot jam and brown sugar and pineapple juice to thin it out (the jam sticks to the ham better than molasses and isn't as strong a taste).

Mar 29, 2013
happyfeelin in Home Cooking

HELP! Red Beans and Rice - Kidney Beans or Red Beans??

There are alot of companies out there (Zatarains, Camelia) who sell products but that has absolutely nothing to do with the recipe and what makes it correct to make. I'm just saying what my grand momma used and what I use. Folks can use what they want, but that don't mean that they taste good or even fair.

Jan 10, 2012
happyfeelin in Home Cooking

HELP! Red Beans and Rice - Kidney Beans or Red Beans??

I agree with both of you. Small red beans cream up and become what many know is the true authentic red beans and rice. I think it's an arguement of the ages, just like whether miracle whip goes into southern-style (e.g. not german style) potato salad (to shut up the masses I mix mayo and MW and it comes out just grand).

Jan 09, 2012
happyfeelin in Home Cooking

HELP! Red Beans and Rice - Kidney Beans or Red Beans??

This argument seems to be all over the place. I wouldn't dream of using Red Kidney Beans and frankly that recipe from 1900 has Tabasco and I don't recall my g-ma using Tabasco (Louisiana Hot Sauce maybe). So that's suspect on its own. I use small red beans (some now refer to them as adzuki) because once soaked, they turn pink and these beans are what become the creamy and smooth red beans we know in traditional red beans and rice. Kidney beans may be used because they're found more easily, but they don't cook the same creamy consistency as small red beans and they don't stand-up to long boiling time but once you've had them, you won't have anything else.

Try both and choose the one that works best, but frankly, I am sticking with my small red beans.

Jan 09, 2012
happyfeelin in Home Cooking

CEVICHE made TJ's Way

any good ceviche would not be without the TJ's Seafood Blend.

I usually thaw it and pouch it raw in lime/lemon juice blended (2 parts lime to 1 parts lemon). Add red onion/habanero peppers/vinagre (pineapple vinegar made fresh...find the recipe online by typing "vinagre" and szush it up with a nice piece of fresh halibut). Put all in a jar with some salt and pepper to taste and voila! Garnish with fresh cilantro and some salsa made with tomatoes and avocado. Eat as a chip/dip with Taro/Plantain chips....YUM!

Aug 29, 2011
happyfeelin in Home Cooking