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VEGGIE SLAWS/COLESLAWS! Home Cooking Dish Of The Month (July 2015)

I made this Bobby Flay Slaw recipe (though left out the basil and cilantro and subbed scallions for the onion): http://www.foodnetwork.com/recipes/bo...

and it was probably the best slaw I ever ate. It was just two of us (and a toddler) so I halved the recipe but it was still a ton of slaw and we ate it all until we were stuffed but still eating.

I made his napa cabbage slaw a few weeks ago and it was good but I wouldn't make it again.

Jul 30, 2015
kazhound in Home Cooking

has anyone tried this Fatty Crab chili crab recipe?

I'm so curious... for some reason I've been craving this dish, but I have a small child and it's not easy to go out.

http://cooking.nytimes.com/recipes/86...

thanks!

Jul 28, 2015
kazhound in Home Cooking

What would you make out of these ingridients?

I might embrace the cilantro and go in a different direction... maybe have the shrimp along peanut noodles. I'd probably grill the shrimp and zucchini for a better texture and hint of char, maybe with some kind of light chili marinade.

Jul 12, 2015
kazhound in Home Cooking

What to do with chocolate mint?

chocolate mint makes an excellent simple syrup. just heat even amounts of sugar an water and as it starts to boil, turn the water off and put a bunch of the mint in. you can use it in cocktails but I honestly love plain sodas made with this. plus, friends always seem impressed with "house artisanal sodas" and it's nice for the people who don't drink that there's something special for them too :)

May 23, 2015
kazhound in Home Cooking
1

leftover tough passover brisket

thanks! I wound up putting a bunch of salt in and putting it in the slow cooker (the liquid almost covered all of the meat) for 2.5 hours on high and actually it turned out great. We stuffed ourselves and put the small amount of leftovers in the freezer for another time. What an amazing difference!

leftover tough passover brisket

oo great idea, thanks!

Apr 06, 2015
kazhound in Home Cooking

leftover tough passover brisket

thanks, that's what I wanted to know! I haven't done anything with it yet. It's still sitting in the fridge covered in the cooking liquid. It's really a lot of brisket so I might do small batches of different approaches to see.

Also would you actually rinse it off with water? My instinct would be to just scrape the sauce off. I don't know why but I feel like water would rinse away some essential meatiness. Is that just crazy?

Apr 06, 2015
kazhound in Home Cooking

leftover tough passover brisket

Do you think that would overcome the other flavors (cranberry, wine) sufficiently? I often do things like that with leftover meat but never with anything so distinctly flavored.

Apr 06, 2015
kazhound in Home Cooking

leftover tough passover brisket

Do you think throwing it in the slow cooker would be ok? Any reason not to do that?

Apr 06, 2015
kazhound in Home Cooking

leftover tough passover brisket

There is plenty of liquid, my mom made me take it all! It is all sliced already. I should have also mentioned that the brisket is salt free, since my dad needs a low sodium diet which obviously also has a big impact on flavor. So maybe I could just take a potion, add some salt to it and throw it in a low oven for a while?

Apr 05, 2015
kazhound in Home Cooking

leftover tough passover brisket

So the original recipe calls for tomato sauce and cranberry sauce.

The brisket is not dry, just a little tough. And there's still a good amount of fat in the slices.

I actually liked the flavor - the cranberry was pretty subtle. I know what's in it so I taste it but I think other people wouldn't necessarily. My family was not a fan of the flavor of the sauce either but I think that was in large part due to the disappointment of the brisket not being what they expected.

Apr 05, 2015
kazhound in Home Cooking

leftover tough passover brisket

so my mom made a brisket this year. normally, she nails this but she did two things different: she used wine instead of beer and she cut it the wrong way.

I think she also did something else different, which includes not cooking it for long enough (there's more fat in there than usual) and maybe leaving out some of the tomatoes but she insists this is not the case.

I can taste that she definitely added cranberry sauce and red wine.

In any event, I wound up taking basically the whole thing home, which is substantial.

What to do?? Instinct tells me to throw the meat only in the slow cooker with tomato sauce to make a ragu.

A different thread mentioned putting the meat in chili or cooking with mexican spices for tacos, but I wondered if those people were thinking of a bbq brisket instead of the jew-y variety. Would the spices be enough to overpower the cranberry/wine taste?

All suggestions would be very appreciated, though the end product will probably be consumed without bread/pasta/tortillas or frozen to be consumed in that capacity (we're not religious but I use passover as an excuse to de-carb for the week)

Apr 05, 2015
kazhound in Home Cooking

Need easy showstopper dessert

depending on how little time you want to spend... I made this flourless chocolate cake for my mom's birthday this year (I have a 2 year old, work long hours and was extremely pressed for time, I whipped this up while on a conference call). It was a *huge* hit. I couldn't believe that I made something so delicious in such little time. I microwaved the chocolate and butter in a 4 cup pyrex instead of the double boiler, then did the rest of the mixing in the pyrex for easy clean up. I baked the full time (which is short) and it was great but as reviewers point out you could totally skimp on baking time and it would be great.

http://www.epicurious.com/recipes/foo...

I dusted with confectioners sugar and served with some plain fresh whipped cream. You could totally do the doily trick with this one.

Dec 14, 2014
kazhound in Home Cooking

Best recipes for homemade Christmas gifts

I used this: http://www.seriouseats.com/recipes/20...

I also put it in small bottles and gave it as party favors with bows at my mom's 70th birthday. People seemed impressed and I thought it was delicious.

Dec 01, 2014
kazhound in Home Cooking

Best recipes for homemade Christmas gifts

great idea! we're making limoncello this year. Last year we made chocolate liquor and salted bourbon caramels. So maybe we'll do hot fudge too, though it may be going overboard on sweet.

Also, sort of thinking of making bacon. Is that crazy? Would it travel ok?

Nov 30, 2014
kazhound in Home Cooking
1

Does anyone have an amazing vegetarian chili recipe?

I always make riff on this: http://forum.theppk.com/viewtopic.php...

so good!

Oct 29, 2014
kazhound in Home Cooking

help me figure out a bacon crusted quiche!

yeah I'm totally bailing on the idea now. And maybe I'll just go with a very rich crustless quiche. I kind of got discouraged out of testing the potato crust because there's no cuisenart here and I don't want to grate everything by hand, but maybe I'll take a flyer and try it for the party.

It sounded like a fun idea but when I contemplated actually making it, it just sounded like a mistake.

Sep 08, 2014
kazhound in Home Cooking
1

help me figure out a bacon crusted quiche!

oo, this sounds really good, especially with the onion in with the potato and layering the cheese right on top...I also have potatoes here from my CSA at my inlaws so maybe will try this one instead of the bacon one!

Sep 07, 2014
kazhound in Home Cooking

help me figure out a bacon crusted quiche!

did you use the frozen potatoes? I am wondering how to adjust for making from whole potatoes. Also, One of my gluten avoiders hates goat cheese, so I'd want to substitute that too.

I might do this, but will have to think about it.

Sep 07, 2014
kazhound in Home Cooking

help me figure out a bacon crusted quiche!

should have posted links. Here's where I saw approach A:
http://www.notsodesperatehousewife.co...

and B: http://noteatingoutinny.com/2014/06/2...

A calls for draining off the grease, while B doesn't. I think B looks better in the pictures but it's really hard to tell. If the bacon in B is crispy, how did she get such a pretty slice out of it?

Sep 07, 2014
kazhound in Home Cooking

help me figure out a bacon crusted quiche!

Guys, I always rely on you for help for my parties and you always come through!

This time I'm having a party for my daughter's two year birthday. It's just going to be family, so we're only going to be about 18 people, and there are no little kids other than the birthday girl. It's going to be a brunchtime affair, so I was thinking of some quiches a big salad and mimosas. My husband rocks the pie dough so I'm set there. Several of our family members can't have gluten (for various reasons) and all of those people eat meat, so I was thinking of making a bacon crusted quiche. I read this online, and it really piqued my interest. Has anyone here done this? What is the right approach?

I read two:

A) using a regular pie plate, make a layer of an entire package of bacon. Put foil or parchment paper on top with pie weights (beans in my case), and bake until just about crispy, then add the filling.

B) put less bacon in a springform pan with a ring of bacon on the sides, add filling and bake.

What should I do? I like the idea of the thicker bacon crust of the first approach, but I have to think the way the bacon looks when you remove the sides of a springform pan would be great.

Would you make one with a zucchini "crust"?

I'm going to try approach A tomorrow just to see what it's like (I'm at my inlaw's house now and they don't have a springform pan anyway).

I'm consulting this thread for help otherwise (I might just make a strata in addition to the gluten free quiche(s) to save time day of:
http://chowhound.chow.com/topics/699485

thanks!

Sep 06, 2014
kazhound in Home Cooking

Do I just throw this grilled cabbage away?

This sounds really good to me, maybe I'll try it! The cabbage wasn't overcooked, and it was pretty lightly seasoned in the end. I think it also didn't fit with the meal we were having, which was grilled swordfish with basil/scape pesto pasta salad.

Jul 07, 2014
kazhound in Home Cooking

Do I just throw this grilled cabbage away?

yeah it's totally out of season, but by using the slow cooker it can cook all day without heating up the apartment. Also, spare ribs were on sale, and I had bacon in the fridge that had to be used up...

Jul 07, 2014
kazhound in Home Cooking

Do I just throw this grilled cabbage away?

no it was a beautiful fresh cabbage from my CSA that I had picked up earlier in the day. I think that's also what made me so sad about it.

Thanks for the idea - if it smells like stir fry, why not make it stir fry! I will think about it. Tonight I'm going to try to use up my red cabbage in a spare rib and apple slow cooker recipe

Jul 07, 2014
kazhound in Home Cooking

Do I just throw this grilled cabbage away?

I don't know, it's hard to describe. And I think it tasted like cabbage, but the smell really put me off. I probably ruined it for everyone else by announcing this fact after I tried it.

Maybe it would be ok in a slaw?

Jul 07, 2014
kazhound in Home Cooking

Do I just throw this grilled cabbage away?

nope, this isn't the problem, but good question!

Jul 07, 2014
kazhound in Home Cooking

Do I just throw this grilled cabbage away?

I got all excited after reading about grilling cabbage - we'd grilled bok choy with great success last week. We cut a beautiful cabbage into wedges and brushed it with olive oil, lemon zest and juice and salt and pepper. It looked great, but smelled... like old stir fry. Nobody liked it. And now I have a bag of it in my fridge leftover. Do I chuck it? Or is there something else I can do with it?

thanks!

Jul 06, 2014
kazhound in Home Cooking

help! self doubt about lamb tacos for tomorrow's party

thanks, everyone - the party was a hit! The chipotle chicken was a *huge* win and the lamb was too though it was less of the star. In the end I just marinated it with oil and garlic, and was glad as someone wound up bringing hummus and pita so people could swing either way with it. Next time I'll probably commit on a more special marinade though next time I'm definitely not breaking down a leg of lamb. You all were spot on about the taco toppings. whew! People also *loved* the quinoa salad which surprised me.

i always forget that my friends, while bad at rsvping are great at bringing stuff to parties, so we now have way more food and booze than we started off with! and all good stuff! yay!

Jun 07, 2014
kazhound in Home Cooking
1

help! self doubt about lamb tacos for tomorrow's party

ok, so I'm listening to everybody's wisdom, and stopped by the store to get appropriate topping. Had to buy salsa at this point, but whipped up some crema, got some radishes to slice, cilantro, avocados and grated cotija. our supermarket tortillas are surprisingly good, and I'll throw them on the grill to heat. I still haven't marinated the lamb but I did manage to finish trimming it and the chipotle chicken is smelling great! also the cake is out of the oven. Fingers crossed I have enough food, my people seem to not know how to rsvp

I'm also making a big quinoa salad, and have some veggies to grill (zucchini and asparagus, plus portobello mushrooms for vegetarians/vegans to put in their tacos). also, everything is gluten free, just in case!

also have hamburgers and hot dogs for any kids or taco haters that come.

help! self doubt about lamb tacos for tomorrow's party

ok, so we're having a party tomorrow and I picked up a boneless leg of lamb that I was sort of thinking of making into tacos. I started pulling the muscles apart tonight and only got half way (I forgot how much work that is!). I really wanted to have the small pieces of lamb to grill to get a better sense of doneness and also because people will be coming and going all day and it would be nice to throw pieces on the grill as people want to eat. Which I guess I'm committed to anyway now as it's half apart.

But now I'm having serious self doubt about what I'm doing. I was thinking of doing this marinade:
http://www.pithyandcleaver.com/?p=2194

but is that right? should I do something else? I'd be fudging the peppers anyway with ground chili powder.

I'm also making this chicken in the slow cooker tomorrow so I have kind of a backup meat that people can have whenever:
http://www.kissmywhisk.com/home/2013/...
I really like it (I just leave out the broth and use frozen TJ chicken thighs) and it's great with just avocado. And the sauce is already made.

But if I just grill the lamb without a marinade what will make it seem like it should go in a taco? I didn't make any slaw or anything, or salsa for that matter. Would a rub be better than a marinade? ack! help me chowhound geniuses! I won't have much time, as I have to make a cake in the morning and watch a toddler too.

Jun 06, 2014
kazhound in Home Cooking