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How would you serve pork belly?

I may have to try that tonight. My husband made is a lettuce box and we have lettuce growing like crazy even through our Texas winter. I may have to try it tonight before the freezing rain maybe freezes my crop of beautiful lettuce. Thanks.

Jan 23, 2014
Cflower5 in Home Cooking

How would you serve pork belly?

Wow, those steamed buns look great. That's one type of bread I haven't attempted and should be next on my list of things to try for my blog.

Jan 23, 2014
Cflower5 in Home Cooking

How would you serve pork belly?

So I have Anne Burrell's Mustard Glazed Pork belly in the oven. There are two or three things I know I want to do with it for my blog -- 1. PB tacos like I had at Big Star in Chicago. 2. A pork belly BLT with tomato fennel jam like I tried at Longman and Eagle in Chicago and 3. is a BLT appetizer that I want to try making maybe using the tomato fennel jam as a topping for the bread. I don't know what to do with it if I want to serve it as a "chunk" of meat. Can I freeze the cool, weighted, and cubed pork belly to use at a later time. Would you serve it on it's own or put on top of some type of puree etc. I usually buy pork belly, freeze then slice to fry as bacon. Growing up in Missouri we called this fresh side pork or fresh bacon and it's great. I really wanted to try the whole process of braising the pork belly but now that it's in the oven, i'm thinking, how am I going to serve this. Thanks for comments.

Jan 23, 2014
Cflower5 in Home Cooking

Pork Belly Techniques Question

I have a PB in oven as I type. I decided to try Ann Burrells Mustard Pork Belly. It had a dry rub that sat 24 hours before finishing and then a braising liquid. Her recipe starts and stays at 325° for 6 hours. I have questions about what to do with it afterwards. I want to try a BLT sandwich with tomato fennel jam (had this at Longman and Eagle in Chicago) and I also want to try a BLT appetizer with it. My question is can I cut it in squares and freeze until I want to finish it off?
Anne's recipe had skin off. Her braising liquid was fennel, onion, garlic, white wine and chicken broth.

Jan 23, 2014
Cflower5 in Home Cooking

Cutting a chicken breast in half?

Sorry, I get upset when I see chef's crack an egg directly into the bowl, that's now the way my mother or grandmother taught me so sometimes I think my way is best -- which I know is not right. I've been cranky for over a year now after having knee replacements that are cooperating so I must have gotten up on the wrong side of the bed. I'm not the kind of person to pick a fight because I know I probably won't win :).

Jan 22, 2014
Cflower5 in Home Cooking

Cutting a chicken breast in half?

Forget it then, I guess I was trying to find out if people do cut their breast in half like that. I didn't know this was going to become a big deal. Sorry I will try to only observe from now on.

Jan 22, 2014
Cflower5 in Home Cooking
1

Fascinatingly horrific vintage recipes

We had either cottage cheese in pineapple ring or canned peach slices. I do still love my cottage cheese and boiled egg with tomato though

Jan 22, 2014
Cflower5 in Home Cooking

Fascinatingly horrific vintage recipes

That is pretty yucky food. I was born in '47 so growing up in that era was a lit of fun looking back on it. I do not remember my mother ever cooking anything like these recipes. She did use miracle whip a lot instead of heavy cream. And my mother in law (I've know my husband since high school) did make a lot of jello salads which she and I only ate. My mother was a pretty simple cook but everything she made was delicious. Oh I do remember a gross sandwich with cut up bologna, relish and other stuff that was put on buns, wrapped in foil and heated in the oven.

I've catered for 20 years and before my mother passed away I use to go up to Tennessee and make food for her valentine bible study she would have each year. She was always so proud for her friends to try the new and different things I would make. My dad was the best "bbqer/smoker" around and I feel like even though they cooked simply I got my love of food and cooking for them. I have on occasion made things that could go down in that totally gross category. Of course I know it's gross and would never make again and that banana candle was pretty gross.

Jan 22, 2014
Cflower5 in Home Cooking
2

Cutting a chicken breast in half?

I did not mean to ruffle feathers here. I should have finished my train if thought before getting sidetrack as usual. I realize why some cut breast in half. When a breast can weight 12-14 oz theses days that's too much meat for the average person to eat. I never buy boneless breast because I think anything cooked with a bone is better. If I need breast i always buy whole chickens and cut up. Then I can cut a pulley bone. You can't get a pulley bone from breast halves. It does seem like whole chicken breast are much smaller than the separate breast halves sold in stores. Sorry I got off on wrong foot with this discussion. A wishbone piece is a nice piece of white meat though especially when fried.

Hey, I come from an area where people who prune crepe myrtles too much are called crepe murders. At least I didn't call anyone a chicken murderer or hacker.

Jan 22, 2014
Cflower5 in Home Cooking
1

Cutting a chicken breast in half?

I think breast these days are too huge to cook in one piece. Maybe organic chickens are smaller but some of the breast I see in stores look like at least two servings. Of course I don't have to cut them, I was just comment on other cutting a chicken breast in half.

Jan 21, 2014
Cflower5 in Home Cooking

Cutting a chicken breast in half?

I have seen so many cooks and articles where it shows cutting a large chicken breast in half crosswise. I don't have a word for this -- maybe "breast butcher". When I was a kid my mother did fried chicken ALOT and she always cut out the pulley bone which was a nice side which left two small pieces of breast to fry. My sister and I always fought over the pulley bone. I would never consider cutting a breast crosswise. It makes both pieces look like thighs. I like a breast to look like a breast.

Jan 21, 2014
Cflower5 in Home Cooking

East meets west going away party

I posted recipe on my blog. http://rosemaryandthegoat.com/2010/02...

Jan 15, 2014
Cflower5 in Home Cooking
1

East meets west going away party

Final menu:

Egg rolls with sweet and sour sauce
Salmon Tostadas (fried wonton chip, edamame hummus, smoked salmon my husband made with sweet soy glaze and black and white sesame seeds

Peanut Noodle Salad in take out cartons
Honey Pecan Stuffed Snow peas
Asian Meatballs sprinkled with sesame seeds and green onions

Tx Pulled Pork mini sandwiches with asian slaw
hot spinach dip with herbed pita chips
zucchini and corn quesdillas
Jalapeño Cocktail Pie Squares
Parmesan Bacon Wraps

Jan 06, 2014
Cflower5 in Home Cooking
1

East meets west going away party

UPDATE- Party is over and wanted to leave a message how things went. We actually went through less than 6 bottles of wine. I think the time of the day and the fact that some people had kids was the reason we did not go through much. I had some Italian sodas and made a mango/peach nectar drink with ginger ale that a lot of people drank and some of the ladies drank Kahlula and milk. lots of guys drank the Chinese beer too. Everyone loved the food and everything turned out great. I bought some parasol fan decorations that we hung outside with some paper lanterns (even thought it was in the 40's) looked very pretty and my purple brocade butterfly table cloth with lanterns were great. The peanut noodle salad (I put two recipes together) turned out great. Served that with the chopsticks I ordered and in tiny take out cartons. Now for the clean-up.

Jan 05, 2014
Cflower5 in Home Cooking

How much wine to serve?

Not planning anything for the kids other than water and I'm making this mango, peach/gingerale drink. I really don't want anything spilled all over my house that is sweet and sticky. I know none of these kids. I may make some pink lemonade for the kids though. Fruit idea would be good to in the pink lemonade..
I can't wait to see how much wine we go through. I'm thinking my 25 bottles will be way more than we need considering it is a Sunday afternoon party. Now if it were Friday or Saturday night and no kids coming that would be a whole other story.

Jan 02, 2014
Cflower5 in Wine

How much wine to serve?

I feel like 3 cases of wine are a lot for an afternoon party especially since about 4 families are bringing little kids. I doubt if they are going to be big drinkers. I bought 25 bottles today and have about 4 red already in my wine cooler. I don't think I got enough white but seems like most people usually drink red at our events. I didn't buy all the same kind of wine because I don't want to be left with a lot of Texas wine to drink. I bought 6 Texas and then 2-3 bottles each of other types. Turns out there will be 40 drinkers probably with 10 kids of non-drinking age. A few of the 40 drinkers are 21 so I'm sure they will not be drinking a lot around their parents. Working on the food now. After 20 years of catering this should be a breeze. I never took care of any of the wines etc at parties I catered so that's why the questions about the amounts to buy. Lady at our Spec's liquor said 25 bottles. I may go back and buy more before Sunday, especially the whites.

Dec 31, 2013
Cflower5 in Wine

How much wine to serve?

I'm having a East Meets West going away party (thread on CH) on Sunday. So far I have 50 responding yes. Out of those 50 there will be about 5-6 non-drinking kids, maybe 2 non-drinking adults and the rest will be drinking. The party is Sunday afternoon from 4-7:00. We plan on having beer and then wine. How many bottles of wine should I get and how many white vs red. I only know a handful of the guests so I don't know their taste.

Dec 31, 2013
Cflower5 in Wine

East meets west going away party

I love doing garnishes and I don't mean just a bunch of parsley on a plate. I had a semester of grade manger and loved making things from vegetables. I will do some Thai pepper flowers to scatter around the meatballs, I love making roses from turnips and citrus roses and pickled ginger flowers. I always get comments on my garnishes. I have done a bed of fried shredded romaine less with seafood type things on top. I love that, it looks like sea weed. My food looks nothing like hotel food for sure. I may even do some star cut out pieces of cheese for the kids. Not fond of kid food but will do a few things. Here are some of the garnishes I have put on the blog http://rosemaryandthegoat.com/appetiz... I could make a big platter of the dried pineapples just to eat. love those on cupcakes and cakes etc.

Dec 21, 2013
Cflower5 in Home Cooking

East meets west going away party

I like the idea of doing just the meatballs on a platter. I have two chafing dishes but do not want to put meatballs in one. This would save on the time involved in doing the mushrooms separately. Have a neat idea for a platter garnish? Maybe some shredded napa cabbage or that might get limp. I will have to think on that one. I have decided to scrap the idea of the vegetable platter. Over 20 years of catering I would say that was one thing that was the last to be eaten. I always thought my appetizer were unusual enough that people wanted to eat something different. Even when I went to the trouble to make a vegetable wreath with vegetable flowers etc. no one wanted to eat it and mess it up. So I may do the edamame hummus with either a few vegetables and won ton crisp. I'm not worried about the little kids. The adult kids will eat whatever and I do not like catering to little kids even though I have 5 grandsons under 5. I never liked doing parties with kids. So they can eat whatever is on the table (boy that sounds mean) and I may pick up some Goldfish and do some fruit kabobs. I'm not fixing pizza or chicken nuggets for sure.

Dec 20, 2013
Cflower5 in Home Cooking

East meets west going away party

Now the big question is do I have to make kid food. Some of their friends are bring kids. The 18-20's will eat what we eat but some kids may be 3-6 or so. I never really liked catering parties with kids (sounds terrible I know) because I don't want to do chicken nuggets, pizza etc). But do I plan something special just for the little ones or do you think they will just feed them something off the table or sweets. What type of drinks would you do for non drinks -- sodas? diet and regular? I do not want to do a punch that will stain anything. Boy, I sound picky. :)

Dec 20, 2013
Cflower5 in Home Cooking

East meets west going away party

Yeah, I saw Pioneer women do those. I have done them for 22 years at least. She did say her mother use to do them. I use to make at least 600 of these through holiday parties. They freeze very well and warm up in 5-6 minutes in the oven. I love edamame but like my tossed with sautéed garlic and a little soy but for that many people, too messy. I'm going to rethink the meatball thing. I really didn't want them to look like a stuffed mushroom but rather the mushroom as a vessel for the meatball. I don't know on that one. I would really like to bake the mushrooms until right before they are too done. take them out and keep at room temperature and then before putting in a hot asian meatball and sprinkling with sesame seeds maybe put something in the bottom of the mushroom ???? I love pickled ginger and plan on making flowers with it for decorations on some of the platters. I loved a grade manger class I took years ago and love making flowers out of things that are edible.

Dec 19, 2013
Cflower5 in Home Cooking

East meets west going away party

I don't like cabbage idea either but love the cumber but I will remove seeds and chop small and not add until ready to serve.

Dec 19, 2013
Cflower5 in Home Cooking

East meets west going away party

I don't like cabbage idea either but love the cumber but I will remove seeds and chop small and not add until ready to serve.

Dec 19, 2013
Cflower5 in Home Cooking

East meets west going away party

What do you think of the edamame hummus in place of just plain old crudités which do not excite me at all.

I do plan on making a bunch of vegetable flowers to decorate platters with. I use to love doing that for parties.

I had not thought of just stuffing the mushroom. I was going to use it as a vessel to hold the meatball so the mushroom does not have to stay hot in the oven. party is from 4-7 and I don't know if people will just be dropping in at different times so If I don't overcook mushrooms and just put the hot meatball into mushroom, I thought they would hold better. I use to make an Italian stuffed mushroom with pepperoni and other ingredients and if they stayed in the oven too long the mushrooms did not look very pretty. Would you do the bacon chestnut in place of the bacon cracker because the cracker is on my Texas side.

Dec 19, 2013
Cflower5 in Home Cooking

East meets west going away party

here's how I always did it. Cooked the shrimp, chill, make up the cream cheese mixture and pipe it on the shrimp ahead of time and put in tupperware. I have about 8 1" deep containers which while hold a lot of shrimp. Right before putting on a tray you flop it on a cracker and your done. So it's one of the quickest last minute put togethers I have done.

Dec 19, 2013
Cflower5 in Home Cooking
2

East meets west going away party

Did you see the recipe above from Saveur magazine? I may combine the too. I have used udon noodles before (Japanese I guess) but not chinese noodles. the food network magazine uses linguine. I guess chop sticks would be cheap and I wouldn't have to buy 70 pair, I could do plastic forks and chopsticks. I do have about 48 of these long maybe oyster type forks I could use instead of plastic.

Dec 19, 2013
Cflower5 in Home Cooking

East meets west going away party

So still working on menu but I've refined it with ya'lls help

Chinese:
Mini Egg Rolls with Sweet and Sour Sauce
Asian Meatballs served in a grilled mushroom (may put this in a tiny bamboo cup I have just to keep it from being messy.
Wasabi Shrimp on Rice cracker -- cracker, shrimp, wasabi mixed with cream cheese and a ruffle piped onto the top of shrimp and garnished with cilantro leaf.
Grilled Salmon square with Sweet Soy Glaze/Sesame seeds on Asian Pear Slice
Honey Pecan Stuffed Snow Peas (they have cayenne too)
Peanut Noodle Salad in Chnese takeout cartons-plastic forks

TEXAS
Mini Pulled Pork Sliders with Asian Slaw
Zucchini and Corn Quesidilla with Cilantro Jalapeño Creme Fraiche
Spinach Dip with Herbed Pita Chips (have cumin and lemon pepper and jalapeño plus mj cheese)
Parmesan Bacon Wraps -- just because they are good
Crudite Platter with Dill Dip -- I had doing veggies platters because over the years that's the last thing to be eaten at parties I catered.
Jalapeño Broccoli Cocktail Pie Squares

Cheesecake Dream Triangles with Mandarin Orange Garnish
Krisp Kringle Cookie (chow mein noodle)
Fortune cookies with their new Beijing address on inside

Dec 19, 2013
Cflower5 in Home Cooking
1

East meets west going away party

Me again, what if I mix some Wasabi with cream cheese, use a rice cracker, put the shrimp on top and then pipe a ruffle of the wasabi cream cheese on top and garnish with cilantro.

Dec 19, 2013
Cflower5 in Home Cooking

East meets west going away party

The spinach dip would fit Tex-Mex, it is made with MJ Cheese, tomatoes, jalapeños, onions spinach and cream cheese. the pita chips have cumin and lemon pepper so it would definite fit with the theme now that I think of it.

Dec 19, 2013
Cflower5 in Home Cooking

East meets west going away party

What if I put water chestnuts in my spinach dip :)

Dec 19, 2013
Cflower5 in Home Cooking