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Unusual things to grill

If you like heat, you've got to try jalapenos stuffed with spicy itialian sausage.

Stem and cut chiles in half lengthwise. Remove seeds and ribs, saving some seeds.

Mound with the sausage (sprinkle tops with reserved seeds if you really enjoy pain).

Grill chile side down until bottoms start getting blistered, turn over and cook until sausage tops start carmelizing and are firm to the touch. You'll want to use one of those grill pans with the small holes and not regular grill grate.

Serve with sour cream to cool your mouth. YUM!!!

May 11, 2011
devo1960 in Home Cooking

Have you ever OD'd on a food? And if you did, did you ever recover?

I OD'd on chocolate chip cookie dough - when I was five my older brother and I ate an entire mixing bowl full mom had cached in the fridge... OMG... can't eat cc cookies almost 50 years later!

May 10, 2011
devo1960 in General Topics

What is your "perfect breakfast"? [moved from Home Cooking]

It would have to be a buttered slice of toasty sourdough bread with a poached egg, poached in scalding milk, with both the egg and a half cup or so of the hot milk poured over.....my mom used to make for me as an earliest food memory.

May 10, 2011
devo1960 in General Topics

Home Wedding Reception Appetizers

Hey Breadcrumbs - both these sound great. Please do post the recipe/technique for the mini yorkies. I know my mom would love those as well.

Thanks, Devonne

Sep 25, 2010
devo1960 in Home Cooking

Home Wedding Reception Appetizers

Wow mamachef - you've got some great ones here! I would love the recipe for the grapefruit aioli and also the brown butter creme fraiche dip. I think a lot of your ideas would work really well for the effect I am shooting for and pretty straight forward, yet elegant.

I look forward to hearing back from you.

Thanks, Devonne

Sep 25, 2010
devo1960 in Home Cooking

Home Wedding Reception Appetizers

Hey Phurstluv - guess I hadn't thought through the brillant idea of not having EVERYTHING be finger type foods but absolutely am loving the big hunk of meat idea such as ham or tenderloin. Thanks for bringing me back to reality!

I would love to try your recipe for the leek and gruyere tart - sounds very yummy and do ahead able. I just made chicken pot pie for dinner tonight and I always put in the larger ramikins w/puff pastry so never occurred to minimize the things. I will try w/my 6 oz rami's with this batch - any tips for cooking etc on the smaller versions?

Devonne

Sep 24, 2010
devo1960 in Home Cooking

Home Wedding Reception Appetizers

Hey Emme, love your idea for both the salmon croquette tartlettes w/cauli whip on top and the roasted chipolte corn soup shooters!

Can you give me a better idea on ingredients/recipe as I'd love to give them a run.

Devonne

Sep 24, 2010
devo1960 in Home Cooking

Home Wedding Reception Appetizers

Hey jindomommy - love the idea of the pancetta/onion flatbread and the sweet potato latkes - they sound yummy and very doable for my crowd.

Thanks so much for your input - I will probably take and run with it on these two.

Devonne

Sep 24, 2010
devo1960 in Home Cooking

Home Wedding Reception Appetizers

Thanks boyzoma - like the mixed antipasti stacked on toothpicks and mini savory cheesy muffins but really looking for more elevated than your regular finger foods. Will do the appetizer search as well. Devo

Sep 24, 2010
devo1960 in Home Cooking

Home Wedding Reception Appetizers

I am planning the food for my small (1 doz guests) wedding at our home this Feb and want to serve an array of appetizers but no big sit down dinner. Most of the guests are pretty blue collar as far as food goes except for my small side of the fam, which are gourmet foodies like me, so I want to please everyone.

I have my old favorites but most of these folks have experienced them from dinner parties etc and I would really like to show them some new choices.

Any specialties out there that are tried and true "love these to death" appetizers anyone would like to share. I live in the Pacific NW so seafood is abundant. Also no kids and spicy is not a prob.

I would appreciate any thoughts and recipes you would care to share.

Devonne

Sep 24, 2010
devo1960 in Home Cooking

Best Salsa Recipe?

Here is a salsa fresca recipe from Reed Hearon's "Salsa" book that I have been using for at least 15 years with rave results...very addictive. It is best eaten same day it is made, served at room temp of course:

Salsa Fresca

3 serrano chiles, diced with seeds
2 roma tomatos finely chopped
1/2 cup finely chopped white onion
1 tsp minced cilantro
1 tbs ev olive oil - best you can afford
1/4 tsp salt
1/4 cup water

Stir all ingredients together and enjoy! Makes about 2 cups.

He also has a killer guacamole recipe I love:

Guacamole

2 large ripe avacados
1 roma tomato, roasted until blistered, black and soft, then cooled
1 jalapeno, diced with seeds
1 tbs minced white onion
2 tsp minced cilantro
1/4 tsp salt

Mash together avacado, tomato and chile in bowl. Stir in remaining ingredients. Makes about 1 1/2 cups.

Good Luck!

Devonne

Jul 04, 2010
devo1960 in Home Cooking

What to do with leftover banana bread?

I have several loaves of banana bread presliced in my freezer. I usually include as snack in fiance's lunches but noticed they end up coming back uneaten so he is surely getting sick of banana bread.

Any recipe ideas for use of banana bread. I have found several recipes for banana bread pudding but they all call for croissant, brioche, etc and do not actually use banana bread, so was wondering if they would work for me or not.

Any suggestions for leftover banana bread??

Apr 15, 2010
devo1960 in Home Cooking

Onion Soup Les Halles

This recipe looks good and I'll try it. BTW I made the "soupe a l'oignon" and spent considerable time (way more time than recipe called for on onions, like an hour and half in lieu of the 15 minutes??! called for) and it was completely inedible to both bf and myself, I mean REALLY bad. Probably the tomato puree element, I don't know because I really love FO soup.

Mar 24, 2010
devo1960 in Recipes

None of Your Business

I usually have no problem sharing my recipes but I ran across a situation with a friend with whom I attended many social situations with who always wanted my recipes, and then at some future event would bring "my" dish touting it was "my recipe", however, she would alter the ingredients to such an extent that I would be absolutely mortified that her creation would even be associated with my name. For example a lovely Wisconsin cheddar cheese soup, which is not a long cooking soup, she would not dice but large chop the carrots and peppers, use margarine, lowfat cheap cheese, etc. It was a tasteless, separated, raw veg mess! Who knows how many functions she did this at that are unknown to me.

How the heck do you deal with that? I feel the need now to ask a recipe recipient to not reveal the origins of the recipe but can't bring myself to do it.

The other dilemma is that it seems most folks who request the recipes are not strong on cooking skills and there is a good possibility the outcome, whether due to ingredient substitution or lack of technique, is very likely to not resemble "my" recipe.

Jan 09, 2010
devo1960 in Features