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Shunick's Profile

Title Last Reply

Peach Tart Help

Wish I had, DaisyM, but I just did a search for "Gerard Mulot peach tart" and that is what I found.

May 19, 2009
Shunick in Home Cooking

Peach Tart Help

Is this what it looked like?

May 17, 2009
Shunick in Home Cooking

Advice on corned beef in slow cooker

TampaAurora my corned beef is in the crock pot now with gingerale and club soda along with orange slices pierced with whole cloves and the seasoning packets that came with the briskets. I have two briskets in there as it seems I just never have enough left overs.
Thanks for the tip, hope it works out.

Mar 17, 2009
Shunick in Home Cooking

Advice on corned beef in slow cooker

TampAurora: I've got to try that ginger ale soda water method. What to expect? Thanks.

Feb 21, 2009
Shunick in Home Cooking

ISO: World's Best ever: Chicken Cacciatore

Still hoping that someone has a knock-your-socks-off recipe. Thanks.

Dec 28, 2008
Shunick in Home Cooking

New Gourmet Grocery Store - Long Neck, DE

Super G got their permits in order and the new store was built and now opened. The best thing is that the gourmet store is Harris Teeters out of North Carolina. What a wonderful shopping trip that is. Almost everything under the sun. Thier generic brand is Harris Teeter and their one step above generic is Harris Traders. Excellent meats and fresh sea food and a wide, wide range of products. I love that store.

Dec 15, 2008
Shunick in Mid-Atlantic

Saketumi Restaurant where Anne Maries was

This new Chinese/Japanese restaurant opened in the remodeled Anne Maries Italian Restaurant on Coastal Highway just across from Crabby Dicks.

Has anyone been there? Please Report back. Thanks.

Dec 14, 2008
Shunick in Mid-Atlantic

What's happening at Anne Maries Coastal Highway?

It is a new Chinese/Japanese Restaurant called, "Saketumi".

Dec 14, 2008
Shunick in Mid-Atlantic

ISO: World's Best ever: Chicken Cacciatore

I have many cacciatore recipes, most of them are quite good. Back in the 60's I had a little paperback cook book on Italian Cooking it had the best cacciatore I have every had - lot of vegetables in it along with the chicken. I have lost the book over time. Any help with a super super Chicken Cacciatore recipe would be appreciated.

Dec 08, 2008
Shunick in Home Cooking

Bone end covers for poultry and other meats

Thank you so much.

Jun 23, 2008
Shunick in General Topics

Bone end covers for poultry and other meats

What are they called and where can you buy them.

Jun 22, 2008
Shunick in General Topics

Recipes: Blank pages

No matter what I do, I can not get the recipes to show up.

May 22, 2008
Shunick in Site Talk

New Stores Rte 24 - Long Neck, DE

The new Super G opned this month. Nice store - about time. Food Lion has had the market for nearly 20 years - now some competition. Harris Teeter will open next week just up the road.

Next to the Super G is going in a lot of stores, etc. Any one have an idea as to what is going into the site? Thanks. Thomas of Long Neck, DE

May 15, 2008
Shunick in Mid-Atlantic

Recipes: Blank pages

I found the files and followed the directions to remove them. Then restarted explorer. Came back here selected a recipe to print out and the problem is NOT resolved. Now what? Thanks.

Mar 29, 2008
Shunick in Site Talk

Recipes: Blank pages

Jacquilynne, I can't remember how to get to those files. I use Windows ME thanks for any help. I've copied recipes many, many times so this problem is new to me.

Mar 29, 2008
Shunick in Site Talk

Recipes: Blank pages

It is any recipe I select and even the selected recipe on the front page. Refreshing does not seem to clear it up.

Mar 28, 2008
Shunick in Site Talk

Recipes: Blank pages

When I click on a recipe the page comes up, but is blank. Thanks.

Mar 27, 2008
Shunick in Site Talk

Cassoulet- the best I ever made!

I have not made this but my friend Helen Jolly who gave me the recipe says it is excellent.

WISCONSIN CASSOULET

Serves 10

Recipe By Sandi Hillmer of Muskego, Wisconsin
1 pound dried navy beans -- sorted
4 each celery -- tops with leaves
2 each bay leaves
2 each parsley sprigs
1/4 pound slab bacon -- cut up
1/4 cup olive oil -- more if necessary
3 whole chicken breasts without skin -- cut in 1-1/2" pieces
3 pounds pork tenderloin -- cut in 1-1/2" pieces
1 cup onion -- chopped
3/4 cup celery -- chopped
3/4 cup carrots -- chopped
3 cloves garlic -- minced
3 cups chicken broth -- defatted
28 ounces stewed tomatoes -- undrained
-- coarsely chopped
1/3 cup maple syrup
1/4 cup light brown sugar
1 teaspoon dried thyme
1/4 teaspoon dried savory
1/4 teaspoon dry mustard
1/4 teaspoon black pepper
1/2 pound kielbasa -- cut in 1-1/2" pieces
1/4 cup Italian parsley -- +3tbsp garnish
2 teaspoons salt -- or to taste

Soak beans overnight in water. Rinse the beans in several changes of cold water. Drain and place in a large, heavy pot with water to cover beans. Add celery tops, bay leaves and parsley sprigs. Simmer for 30 minutes.

Meanwhile, in a very large pot, brown the bacon to render the fat. Remove the bacon with a slotted spoon, and reserve. Add 2 tbsp. olive oil to the pot. Brown the chicken and the pork each in small batches. Remove to a bowl with a slotted spoon, and set aside.

Add remaining 2 tbsp of oil to the pot; wilt the onion, celery and carrots over medium low heat, about 10 minutes.

Return meat and bacon to the pot along with the beans. Discard celery tops.

Add the remaining ingredients, except for the Kielbasa, parsley and salt. Simmer gently for 1 hour, stirring occasionally.

Stir in the Kielbasa; simmer for 30 minutes longer, stirring once or twice.

Stir in the 1/4 cup of the chopped parsley, and season with salt. Garnish with the remaining parsley.


Suggested Wine: A nice Blush or Burgundy

Serving Ideas : With fresh home-baked bread or Rye rolls.

NOTES : This is one of the FIVE winners in a recent contest of 15,475 entries for "Best One-Pot Meal in America. Posted to Prodigy by Helen Jolly.
Copied by Tom Shunick 9/29/96

This one sounds good also:

Serves 12

Sheboygan Cassoulet ala ~ Soup Brothers Restaurant

Recipe By :Richard Renger, owner: Soup Brothers via Journal Sentinel, Milwaukee, WI

2 cups diced onions
1/2 cup chopped garlic -- or to taste
2 cups carrots -- peeled and diced
2 cups diced red bell pepper
2 tablespoons olive oil
2 pounds bratwurst -- grilled and sliced 1/2 inch thick
2 pounds chicken -- grilled dark meat/thighs; cut into 1/2-inch cubes
1/4 cup tomato paste
4 15-oz cans great northern beans, canned -- see directions
1 gallon chicken stock
1 teaspoon ground white pepper
1 teaspoon fresh ground black pepper -- coarsely ground
1 tablespoon caraway seeds -- crushed
1 tablespoon fresh sage -- thinly sliced
green onions -- sliced for garnish

In large soup pot over high heat, saute onion, garlic, carrots and bell pepper in olive oil until onion is translucent, about 5 minutes. Add bratwurst, chicken, tomato paste, beans and stock. Bring to boil. Reduce heat, add seasonings, and simmer uncovered 30 minutes.

Garnish each serving with sliced green onions.

Description:
"Here's a recipe from Richard Regner, owner of Soup Bros., for a soup that adds French flair to Sheboygan bratwurst."

"Copied by Tom Shunick - A Receptarist on the shores of Rehoboth Bay, DE - October 6, 2006"
T(Cook/Bake Time):
"1:30"
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Jan 03, 2008
Shunick in Home Cooking

Stuffed Pork Chops: What to stuff it with and how to cook?

Can you share your recipe for "apricot/apple combo marinated in brandy and tossed with ryebread cubes."? Thanks, sounds good.

Jan 03, 2008
Shunick in Home Cooking

Stuffed Pork Chops: What to stuff it with and how to cook?

My friend T. Linsbeck gave me this recipe years ago. I use it often and it is delicious. I also like the previous suggestion of a responder about the aprictor/apple mixture soaked in brandy and mixed with rye croutons. Will have to try and find that recipe on the Net.

Stuffed Pork Chops "Pigtown Heidi"

4 each pork loin chops -- 1 - 1 1/2" thick; boned; /w pocket
4 slices swiss cheese -- thick
1/4 cup parsley -- chopped
1 cup mushrooms -- fresh ones; chopped
1 cup bread crumbs
1 each egg -- beaten
3 tablespoons vegetable oil
1 tablespoon butter
1 cup white wine
salt and pepper

Have butcher cut pockets in chops. Season pockets with salt and pepper, and stuff the pockets with the swiss cheese, mushrooms, and parsley. Use toothpicks to hold chops together.

Heat oil and butter in skillet. Roll chops in beaten egg, then bread crumbs, and brown in skillet.

Heat oven to 350°.

Place chops in baking dish. De-glaze skillet with wine, and pour over chops. Cover and bake for 30 minutes. Uncover and continue to cook for another 30 minutes.

Recopied by Tom Shunick - A Receptarist on the shores of Rehoboth Bay, DE - November 11, 2006

Jan 03, 2008
Shunick in Home Cooking

What's happening at Anne Maries Coastal Highway?

A neighbor of mine who works across the highway at Crabby Dick's says she has heard that they are keeping the first level facade and it will become a Chinese restaurant and that the second floor (to be rebuilt) will be some kind of "nightculb".

Dec 19, 2007
Shunick in Mid-Atlantic

What Christmas cookies are you baking this year?

Crisp Chocolate Chip Cookies (from this Chowhound Recipes and Italian Meatball Cookies (because they look like chocolate covered meatballs (recipelink.com)

Dec 13, 2007
Shunick in Home Cooking

I'm obsessed with soup dumplings!

Try this site. A Recipe is there:

http://habeasbrulee.com/2006/03/23/fr...

Dec 02, 2007
Shunick in Home Cooking

Lobster Pot Pie - Two Questions

I buy the frozen Maine Lobster Meat from Super Giant around $13 and is very good.

Nov 15, 2007
Shunick in Home Cooking

Best Creamed Spinach Recipes?

I wish someone could come up with the recipe from Peter Luger's Steak House in NYC. They claim there is no cream in it.

Nov 15, 2007
Shunick in Home Cooking

BEST SAUCE WITH SAN MARZANO TOMATOS?

Oakjoan, I like Mario Batali's sauce. The carrott does something and the "fresh" thyme is another key item. Thanks for the suggestions to add sausage and mushrooms.

Nov 13, 2007
Shunick in Home Cooking

? amount of sweet red chili pepper flakes in Chili Recipe

I ran across a recipe for chili that serves six, but on ingredient listed is "1/2 cup sweet red chili pepper flakes" that seems like a lot to me. What do you think? Thanks, Thomas in Delaware. It is for a Delaware Chili called "Blue Hen Chili", if you google that title you will find it in recipe*zaar.

Nov 08, 2007
Shunick in Home Cooking

Chicken Salad at old Harley Sandwich Shops [Moved from DC/Baltimore Area board]

Thank you so much. In the past Elizabeth Large has written back for me to contact the restaurant directly as they do not want here to have the recipe and publish it. I'll try contacting Michale.

Nov 05, 2007
Shunick in Home Cooking

Chicken Salad at old Harley Sandwich Shops [Moved from DC/Baltimore Area board]

Still hoping some former employee will remember the recipe. Thanks.

Nov 04, 2007
Shunick in Home Cooking

ISO: Recipe for Green Beans @ Outback Steakhouse

Thank you. I'll give them a try.

Sep 30, 2007
Shunick in Home Cooking