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Pork Butt (No pulled pork, BBQ or smoked recipes)

Boneless shoulder butt cured in brine = COTTAGE HAM. You probably won't find it outside of the Cleveland/Pittsburgh corridor. I haven't and it hasn't been for lack of trying! We used to boil it like corned beef and serve it with cooked cabbage. Yum - a sensory memory from a childhood long ago as an Italian in a VERY Polish neighborhood, where I regularly tasted czarninsa a child.

Jan 27, 2012
clwseattle in Home Cooking

Glazed walnuts

All these great links begs a another question... Is there a difference between GLAZED nuts, SUGARED nuts and CANDIED nuts?

I tried sugared nuts where I simply stirred and cooked nuts and sugar together range top then fininshed them in the oven. Thery were good. But they were nothing like the glazed nuts I buy. The glazed walnuts have a hardened coating on them that's quite thick, almost hiding the shape of the nut. I suspect it's so thick because they are mass produced, but oh I love that crunch.

Oct 15, 2009
clwseattle in Home Cooking

Glazed walnuts

Lately I've been craving and munching some glazed walnuts I found at my fav bulk food center. The ingredients listed on the bin are walnuts, sugar ,salt and vanilla. Any recipe suggestions?

Oct 14, 2009
clwseattle in Home Cooking

Soy sauce + butter = yum!

2 Tbls BUTTER melted
1 Tbls SOY
1 Tsp BALSAMIC VINEGAR

I use over seasoned baked asparagus... oh YUM!... even leftover & cold is yum.

May 16, 2008
clwseattle in Home Cooking

Homemade Sahale Snacks -- Valdosta Pecans

LOL! I took those pecans right out of the Costco bag, Bards! I can't wait to hear how yours turned out and how/if you tweaked it!

May 03, 2008
clwseattle in Home Cooking

Homemade Sahale Snacks -- Valdosta Pecans

I've tried Again! This time I expanded on GravySpider's idea of a simple syrup.

I strained the pulp out of 2 TBLS of ORANGE JUICE and combined it in a pan with 1 TBLS of BUTTER and 2 TBLS of BROWN SUGAR and a couple scrapings of FRESH ORANGE ZEST.. When it was melted and a smooth hot syrup, I removed it from the heat, added a cup of PECANS and tossed to coat. Instead of just dumping the entire thing onto a baking pan, I removed the pecans with a slotted spoon, letting the excess syrup drain back into the pan. I added more nuts until I used all the syrup. I ground some SEA SALT and some PEPPER over them and baked at 250 for about an hour, tossing every 10-15 min. Again, I used parchment on my baking sheet.

I noticed in tasting them when I was supposed to be tossing them that the pepper was very strong and I was worried that the syrup would prevent the nuts from crisping up, but after they finished cooking and cooled completely , they were perfectly toasted. I added the cranberries and VOILA!... not a perfect match (yet!) but great tasting and quite similar

My problem seems to be with the salt and pepper... I can't quite get it right. Also, I think this last batch needed just a touch more orange flavor. I've been gentle with the amount of zest I've been adding and intend to be more agressive next time around.

Good luck and please post your experiments and results.

May 02, 2008
clwseattle in Home Cooking

Homemade Sahale Snacks -- Valdosta Pecans

Good idea... but I don't think the cranberries are tossed with anything or baked... I think they are added to the pecans anfter they have been prepared.

Apr 21, 2008
clwseattle in Home Cooking

Homemade Sahale Snacks -- Valdosta Pecans

I too have been looking for a recipe, but in my frustration tried my own.

I started small not knowing how it would go.

I melted 1 TBLS of butter and added about a tsp of fresh orange zest.
I tossed that with 1 cup of pecans and spread the pecans on a baking sheet. (I use parchment when baking so I used it for the pecans too.)
In a separate bowl I mixed 1 TBLS brown sugar, 1 tsp coarse ground pepper and 1/4 tsp sea salt. I sprinkled that over the nuts, then baked in the oven @ 250 for about an hour. I stirred the nuts every 10-15 min.
When they were completely cool I mixed with 3/4-1 cup dried cranberries.

The mistake I made was in thinking I didn't have enough pepper on them, so I did add more after the 1st stir... it's hard to tell how much is on there when the pecans are warm and I added too much.

I might try my next batch by tossing the pecans in a mixture of simple sugar (made with brown sugar) and butter, but I'm pretty satisfied with these.

The original Valdosta Pecans does not list butter in the ingredients, but rather something called Tapioca Syrup.

Good luck and please let me know if/when you improve on this.

Apr 08, 2008
clwseattle in Home Cooking