BeefeaterRocks's Profile

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Need New Pizza Topping Combos

Jul 26, 2014
BeefeaterRocks in General Topics
1

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.

Jul 17, 2014
BeefeaterRocks in Home Cooking
1

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.

Jul 17, 2014
BeefeaterRocks in Home Cooking
4

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.

Jul 03, 2014
BeefeaterRocks in Home Cooking
1

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

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

This is lunch with my sister at LOS on Tuesday April 22. (the day the wind blew) Clockwise from the top, Northern Larb, Khao Soi with short ribs, Nam Prik Noom, Nam Kao Tod and in the middle Som Thum. Heat level 5. Nam Kao Tod was perfect, Som Thum had a nice burn but the other dishes were very mild. Everything was good, service excellent, leftovers the next night back in OC at my sisters were even better.

May 09, 2014
BeefeaterRocks in Las Vegas

The dog ate my homework, chowhound version

I live in the country where we all have chain saws and cut our own firewood. Our Heeler/shepherd mix used to go over to our neighbors and bring back 1 gallon containers of chain saw fuel and sometimes firewood.

May 04, 2014
BeefeaterRocks in Not About Food
2

The dog ate my homework, chowhound version

One of my cats, ordinary yellow, not Siamese, loved Bloody Marys.

May 02, 2014
BeefeaterRocks in Not About Food

Long-forgotten cocktails

re: SmoIdering Boulder I can't find anything either, maybe it was a California or local thing. It was Cherry Heering & can't remember what else, if anything, on the rocks.

Apr 29, 2014
BeefeaterRocks in Spirits

Long-forgotten cocktails

Pink Lady
Harvey Wallbanger
Tequila Sunset
Smoldering Boulder
Sputnik aka White Russian
Stinger
Angel's Tit
Singapore Sling

Apr 29, 2014
BeefeaterRocks in Spirits

Dutch Crunch Origins

In the early 70s, there was a deli on Moana Lane between Kietzke & Virginia that had great Dutch Crunch rolls. I don't remember if they made them or bought them somewhere else.

Apr 08, 2014
BeefeaterRocks in General Topics

Hummingbird nectar-sugar&water or store bought?

Rufies are brilliant orange, in good light, male Rufous Hummingbirds glow like coals: bright orange on the back and belly, with a vivid iridescent-red throat. Females are green above with rufous-washed flanks, rufous patches in the green tail, and often a spot of orange in the throat. I always have a migration in late May & June, headed north I think. They ravish my feeders and terrorize my Anas.

Apr 05, 2014
BeefeaterRocks in Not About Food
1

Eggs - What a Beautiful Thing!

When you are spoiled by having fresh laid eggs it can seem like forever.

Apr 01, 2014
BeefeaterRocks in General Topics

Eggs - What a Beautiful Thing!

Having raised chickens, I can tell you that they do indeed go on strike.

Apr 01, 2014
BeefeaterRocks in General Topics

California's Food History and Iconic Dishes?

Santa Maria Style BBQ and Pinquito beans.

Mar 13, 2014
BeefeaterRocks in General Topics

Spaghetti Caruso

I have never seen pale yellow either. I use common dark reds.

Mar 09, 2014
BeefeaterRocks in Home Cooking

Spaghetti Caruso

I'll play. Romanos in Rockaway Beach, CA. I use this recipe http://www.great-chicago-italian-reci...
It tastes like what I remember we had at Romanos. The recipe you posted sounds great (I'm a Pierre Franey fan) but where is the red wine?

Mar 09, 2014
BeefeaterRocks in Home Cooking

Mice in apartment

Mice are smart, I had a mouse return a little knob from my stove that had fallen off and bounced behind the stove. It placed it very neatly in my small cast iron skillet in the stove drawer. Sadly, no good deed goes unpunished.

Feb 07, 2014
BeefeaterRocks in Not About Food
1

Smoked salmon

Hash, with over easy eggs.

Feb 07, 2014
BeefeaterRocks in Home Cooking

How do you eat your grapefruit?

My rx bottle says no to grapefruit, but I can't resist the first of the season Texas Reds. I treat myself to a couple, eaten exactly as you do.

Jan 16, 2014
BeefeaterRocks in General Topics
1