BeefeaterRocks's Profile

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Tomato preserves. Ever made it ?

I made tomato jam using the recipe from the Sept. issue of Food & Wine. You grate the tomatoes on a box grater, no skin.

Best tasting broth sold in a store?

No one mentioned Imagine, I like their organic free range chicken broth.
http://www.imaginefoods.com/products/...

Aug 26, 2014
BeefeaterRocks in General Topics

Who would you like to dine with?

Daniel Craig, we would have a bottle of chilled Bollinger Annee with beluga caviar.

Cherry Brandy - Cointreau?? Marnier?

Thank you, sounds like the Cherry Heering is worth a revisit. I was just wondering if trying both would be redundant.

Aug 18, 2014
BeefeaterRocks in Spirits

Cherry Brandy - Cointreau?? Marnier?

Would Cherry Heering be anything like the Grand Marnier Cherry?

Aug 18, 2014
BeefeaterRocks in Spirits

1970s cocktail?

I have two of those, one sitting on my desk full of pens, I'm not sure where the other one is.

Aug 14, 2014
BeefeaterRocks in Spirits

1970s cocktail?

I was drinking Harvery Wallbanger in the 60s. The only drinks from the 70s I remember are Tequila Sunrise and Piña Colada.

Aug 13, 2014
BeefeaterRocks in Spirits

What are some good higher proof bourbons that aren't expensive, like Evan Williams?

I pay $16.99 for a 1.75L of Evan Williams black label. You might try Jim Beam Black, same proof as Evan Williams, $26.99 for a 1.75L. (California prices)

Aug 13, 2014
BeefeaterRocks in Spirits

Humphrey Bogart’s Real English Gin set for US launch

I'll probably buy it for the bottle, like I did the Duke bourbon.

Aug 07, 2014
BeefeaterRocks in Spirits

The view from the kitchen window

Very funny, unfortunately it is a Japanese maple. We are legal for medical but not recreational. And thanks everyone for the compliments.

The view from the kitchen window

A foggy morning on the Oregon coast.

Call it something else, but please don't call it a margarita.

Right on!

Aug 02, 2014
BeefeaterRocks in Spirits

HAMBURGERS! Home Cooking Dish of the Month for August 2014

I prefer pork burgers too. I rather like the ground pork I get from Fred Meyers and Telera rolls from La Brea bakery. I either do Mexican with diced poblano peppers, onion, garlic, cilantro and appropriate seasonings, topped with pepper jack cheese and chipotle mayo. Or Asian with grated garlic and ginger, diced green onion, a splash of Nuoc Mam and a splash of soy or teriyaki sauce, topped with a creamy Asian slaw.

What's for Dinner #316 - the Hot August Night edition [through August 4, 2014]

I just picked up 5 lbs of fresh from the Pacific snapper. WFD: Snapper piccata and Panzanella salad, tomatoes, cukes and basil from the garden.

lost recipe [mid 1980 Bon Appetit for a Chocolate Mousse Cake]

Could it be this one? It has instant coffee & chocolate curls.
http://www.bonappetit.com/recipe/iris...

Need New Pizza Topping Combos

Seafood Main Course for 8 That Doesn't Break the Bank?

This is my go to for Creole & Cajun Recipes
http://www.nolacuisine.com/creole-caj...

Jul 23, 2014
BeefeaterRocks in Home Cooking

What's for Dinner #313 - There's a Summer Place Edition! [through July 21, 2014]

Thank you, my childhood was BTV.

What's for Dinner #313 - There's a Summer Place Edition! [through July 21, 2014]

Huh?

Jul 17, 2014
BeefeaterRocks in Home Cooking

What's for Dinner #313 - There's a Summer Place Edition! [through July 21, 2014]

I grew up in California ranch country. Every summer one of the ranchers would host a pot luck BBQ, providing the beef, open pit over oak. Neighbors would provide the sides. My dad would make a big pot of beans and mother would make lemon meringue pies. One of my favorites was the big bowl of salsa one lady always brought. There were galvanized wash tubs full of ice with beer, soft drinks and watermelon.

I also have fond memories of clamming at Pismo Beach or Morro Bay. I now live on the on the Pacific coast, my year round summer place.

WFD is Salade Niçoise, tomatoes from the garden, little red potatoes & French green beans from the farmers market. And a gin & tonic, or two.

How should I cook country style boneless ribs in the oven? I don't have a BBQ/grill

This, but use beer instead of water.

ISO cake recipe from Bon Appetit 1994?

This is a cut and paste, I did not proof read the prep instructions.

June 1994 Bon Appetit
Lemon Wedding Cake With Blackberry Sauce


Ingredients:
LEMON CURD
3 cups strained fresh lemon juice
2 cups unsalted butter -- (4 sticks)
1/4 cup grated lemon peel
12 large egg yolks
8 large eggs
3 1/2 cups sugar

CAKE
8 cups cake flour
4 tsp baking powder
3 tsp baking soda
2 tsp salt

2 cups unsalted butter -- (4 sticks) room temperature
4 cups sugar
10 large eggs -- separated
2 tbs grated lemon peel
3 tsp vanilla extract
4 cups buttermilk

1 tsp cream of tartar

FROSTING
3 cups cream cheese -- (24 ounces) room temperature
2 cups unsalted butter -- (4 sticks) room temperature
4 cups powdered sugar -- (about 1 pound)
1/2 cup whipping cream
2 cups lemon curd (see above)

SAUCE
2 1/4 cups seedless blackberry jam -- (24 ounces)
1/2 cup creme de cassis
9 cups fresh blackberries or frozen unsweetened -- very well (36 ounces) thawed and drained

1 7-inch diameter cardboard round
1 8-inch diameter cardboard round
1 9-inch diameter cardboard round

FOR CURD: Stir first 3 ingredients in heavy large non aluminum saucepan over medium heat until butter melts. Whisk yolks, eggs and sugar in large bowl until blended. Gradually whisk in hot lemon mixture. Return mixture to same saucepan; whisk over medium heat until thick and smooth, about 10 minutes; do not boil. Transfer to large bowl. Press plastic wrap directly onto surface to keep skin from forming. Chill overnight. (Can be made one week ahead. Keep chilled.)

FOR CAKE: Preheat oven to 350 degrees. Line bottoms of 8-inch-diameter cake pan with 2-inch-high sides and 9-inch-diameter cake pan with 2-inch-high sides with waxed paper. Sift 4 cups cake flour, 2 teaspoons baking powder, 1 1/2 teaspoons baking soda and 1 teaspoon salt into large bowl. In large bowl of electric mixer, beat 1 cup butter until smooth. Gradually add 2 cups sugar, beating until fluffy. Add 5 yolks 1 at a time, beating well after each addition. Beat in 1 tablespoon lemon peel and 1 1/2 teaspoons vanilla. On low speed, add sifted dry ingredients alternately with 2 cups buttermilk in 3 batches each, beginning with dry ingredients. Beat 5 egg whites with 1/2 teaspoon cream of tartar in large bowl until medium-firm peaks form. Fold 1/3 of beaten egg whites into batter to lighten. Fold in remaining egg whites. Spoon 4 cups cake batter into 8-inch pan. Spoon remaining cake batter (about 5 cups) into 9-inch pan. (The batter should be about the same depth in each pan.) Bake cakes until golden on top and tester inserted into center comes our clean, about 45 minutes for 8-inch cake and 50 minutes for 9-inch cake. Cool cakes 15 minutes. Using small knife, cut around pan sides to loosen cakes. Turn out cakes onto oven racks; cool completely. Line 10-inch-diameter cake pan with 2-inch-high sides and 6-inch-diameter cake pan with 2-inch-high-sides with waxed paper. With remaining ingredients, make second batch of cake batter as described above, using same quantities as for first batch. Spoon 6 1/2 cups batter into prepared 10-inch pan. Spoon remaining batter (about 2 1/2 cups) into prepared 6-inch pan. (Batter should be the same depth in each pan.) Bake until golden and tester in center comes out clean, about 45 minutes for 6-inch cake and 1 hour 5 minutes for 10-inch cake. Cool cakes in pans 15 minutes. Cut around pan sides to loosen cakes. Turn out onto racks; cool completely. Peel paper off cakes. (Cakes can be made ahead. Wrap tightly and let stand at room temperature 1 day or freeze up to 2 weeks; defrost in wrapping before continuing.)

FOR FROSTING: Using electric mixer, beat 1 1/2 cups (12 ounces) cream cheese and 1 cup butter in large bowl until fluffy. Gradually beat in 2 cups powdered sugar. Gradually add 1/4 cup cream, beating just until blended. Add 1 cup lemon curd and beat just until combined. Transfer to large bowl. With remaining ingredients, make second batch of frosting, as described above, using same quantities as for first batch. Cover frosting; chill until very cold and spreadable, at least 8 hours or up to 1 day.

FOR SAUCE: Whisk jam in large saucepan over medium-low heat until melted and smooth. Whisk in cassis. Transfer to large bowl. Add berries; toss to blend. Chill until cold, stirring occasionally, at least 8 hours or up to 1 day.

Preparation:
Using long serrated knife, cut each cake horizontally into 3 equal layers. Spread dab of frosting on 7-inch cardboard to anchor cake; top with bottom 8-inch cake layer, cut side up. Spread 1/4 cup curd over. Top with second 8-inch layer. Spread 1/4 cup curd over. Top with third 8-inch layer, cut side down. Spread 1 tablespoon frosting over top center of assembled 8-inch cake. Center bottom 6-inch layer, cut side up, on top of 8-inch cake. Spread 3 tablespoons curd over. Top with second 6-inch cake layer. Spread 3 tablespoons curd over. Top with third 6-inch cake layer; cut side down. Generously frost tiered cake, using about 3 cups frosting. Spread dab of frosting on 8-inch cardboard to anchor cake; top with bottom 9-inch cake layer, cut side up. Spread 6 tablespoons curd over. Top with second 9-inch cake layer. Spread 6 tablespoons curd over. Top with third 9-inch cake layer, cut side down. Generously frost assembled 9-inch cake, using about 3 cups frosting. Spread dab of frosting on 9-inch cardboard to anchor cake; top with bottom 10-inch cake layer, cut side up. Spread 1/2 cup curd over. Top with second 10-inch cake layer. Spread 1/2 cup curd over. Top with third 10-inch cake layer, cut side down. Generously frost assembled 10-inch cake, using about 3 1/2 cups frosting. Refrigerate cakes. (Can be prepared 1 day ahead; keep chilled.) Transfer tiered cake on its cardboard base to tallest cake stand. Transfer 9-inch cake on its cardboard base to shorter cake stand. Transfer 10-inch cake on its cardboard base to platter. "Instead of stacked tiers, this impressive wedding cake is set on three separate stands of varying heights; it makes for an eye-catching arrangement. Decorate each layer with an assortment of fresh flowers. Created with the home cook in mind, this cake is really fairly easy to prepare and assemble, and can be made ahead in three stages."

Jun 29, 2014
BeefeaterRocks in Home Cooking

Knorr & Other International Products - which ones do you use?

I use both the Knorr Caldo Con Sabor de Pollo and Caldor Con Sabor de Tomato y Chipotle.

Jun 17, 2014
BeefeaterRocks in General Topics

Chicken quarters

I've used this beer brine & seasoning for spachcocked & quarters, it is delicious. http://www.finecooking.com/recipes/be...

May 30, 2014
BeefeaterRocks in Home Cooking

sour cream &/or yogurt... interchangable??

I love fresh picked strawberries from my garden with a dollop of sour cream & a drizzle of agave.

May 26, 2014
BeefeaterRocks in Home Cooking

State Recipe Ideas #1: California

You might want to check this out http://chowhound.chow.com/topics/968697

May 26, 2014
BeefeaterRocks in Home Cooking

Hunting for Beef and Brandy recipe from Bon Appetit

Bon Appetit February 1987

Beef In Brandy Broth
5 to 6 servings

3 lbs of beef chuck, cut into 1-1/2 inch cubes
Salt & freshly ground black pepper
6 tbs (3/4 stick) butter
1 6x1 inch strip orange zest
12 to 15 small boiling onions, peeled
2/3 cup very strong beef stock or undiluted condensed beef broth
1/2 cup brandy
1 large pressed garlic clove
6 carrots, peeled & cut into 2 x 1/4 inch strips
4 tsp grated fresh lemon peel
4 tbs finely chopped fresh parsley

Blot meat with paper towels. Season with salt & generously with pepper. Heat butter in heavy kettle or dutch oven over medium heat until it bubbles & begins to brown. Add meat, turning to coat each piece with butter. Add orange zest, arrange onions over meat.

Stir together stock, 1/4 cup brandy and garlic. Add to meat. Cover & cook without stirring over very low heat about 2-1/2 hours or until meat is tender. Add carrots, tucking beneath liquid. Cover & simmer just until tender, about 30 minutes. Gently stir in lemon peel, remaining 1/4 cup brandy & 3 tbs parsley. Taste & add more salt, if necessary. Ladle into shallow soup plates. Sprinkle with remaining parsley.

May 13, 2014
BeefeaterRocks in Home Cooking

What bourbon are you drinking these days?

$16.99 at my California liquor store.

May 12, 2014
BeefeaterRocks in Spirits

Asparagus season over?

I paid $1.88 lb today at my local Fred Meyer/Kroger, Oregon coast. Didn't check to see where it came from. Washington state (my favorite) season usually lasts through June.

May 12, 2014
BeefeaterRocks in General Topics

Recommendations Needed ASAP!!! LOS, Dessert, and Bar

The Som Thum was the hottest of all five dishes. Maybe because they were packed with the chilies is why they tasted better the next day.

May 09, 2014
BeefeaterRocks in Las Vegas