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ennyl's Profile

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Making Picadillo. What side dishes?

I'm trying Amoncada's recipe tonight:

http://www.chowhound.com/topics/35535...

I think I'll serve it in soft taco shells. Seeking ideas for side dishes! I have on hand:

Canned small red beans
leftover rice
Corn on the cob
Escarole
Peppers, several kinds
tomatoes, onions, garlic
Green beans
arugula
scallions

I would love to do a shortcut red beans and rice if anyone has a recipe for this...most recipes call for dry beans and several hours. Thanks!

Jun 09, 2007
ennyl in Home Cooking

Wing Help.

This looks like just perfectly deep-fried, skin-on chicken without batter. Were the wings at Annie Gunn's battered?

May 29, 2007
ennyl in Home Cooking

Help Making Potato-Crusted Fish

I would think a larger potato, like a full-size red, would work better (fewer "shingles"), at least until you get a feel for the method.

Speaking of wrapping halibut, I wrapped some filets in prosciutto recently and pan-roasted it. The flavors were outstanding, but we had this problem where we kind of mashed into the fish while trying to cut through the prosciutto crust. I imagine potatoes would be easier to cut through than crispy prosciutto, but i would try to make sure it doesn't over-crisp lest you experience my mushing problem.

May 29, 2007
ennyl in Home Cooking

Your Memorial Day successes (or failures)?

I volunteered at a homeless shelter on Memorial day, grilling burgers and hotdogs for about 100 homeless men and women. The regular cook there made a giant seasonal fruit salad, potato salad, and a homemade hommus, made from fresh chickpeas and lemons, which was outstanding. I was on grill duty; although the burgers were the frozen patty kind, I did my best to sear them up with attractive grill marks and serve them piping hot. I also had to do it without proper grill tools--just a regular tongs and spatula--anyone out there have some good used grill utensils you'd like to donate so the next volunteer doesn't sear her arm hairs off? It was a great day--while I didn't ask, I'm sure there were some veterans in the crowd.

May 29, 2007
ennyl in Home Cooking

Lunch for a crowd?

My favorite grilling dish for a crowd is Firemen's chicken. Use whatever chicken parts you like, & throw on some hotdogs for the kids.

Fireman's Chicken

Beat 1 egg; add 1/2c. oil and beat again. To this, add:
1 c. vinegar
1 1/2 tbsp. salt
1 tsp. pepper
1 1/2 tsp. poultry seasoning

Marinate chicken several hours or overnite. Grill till done and crispy.

May 21, 2007
ennyl in Home Cooking

A mussel disaster - What happened?

How did you store them? Live mussels or clams should store for several days if stored properly. Place them in a colander, put the colander in a bowl, cover them with ice and a clean kitchen towel, and store in the coldest part of your fridge. Never store shellfish in water.

May 21, 2007
ennyl in General Topics

ISO side dish for pork tenderloin

A wild rice blend made with chicken broth and a tiny bit of chopped onion. I like Lundberg Nutra-Farm Wild Rice Blend (Wild and Premium Brown Rices). For elegance, top with toasted almod slivers and a rosemary sprig.

May 21, 2007
ennyl in Home Cooking

Crabmeat Ideas

i'm so glad you liked my crabcakes and any suggestions for improvements are welcome...i will try to panko crumbs next time!

Here is the link for the Emeril recipe I mentioned:
http://www.foodnetwork.com/food/recip...

I remembered that I altered this to include crab--sorry to anyone who tried to find it. I use half shrimp and half crab, skip the boulettes--it's labor-intensive but worth it! (Also pretty healthy as Emeril recipes go!)

May 21, 2007
ennyl in Home Cooking

No pizza stone. Can I bake on my oven's floor?

renov8r, thank you. if not on the floor, should i place the stone on an oven rack? where inside the oven is best (low, middle?)

May 20, 2007
ennyl in Home Cooking

No pizza stone. Can I bake on my oven's floor?

Will a permanent stone require more energy to heat the oven? Should the stone be placed directly on the floor of the oven?

May 20, 2007
ennyl in Home Cooking

No pizza stone. Can I bake on my oven's floor?

Unlike Don Giovanni, I'm not brave enough to risk ruining dinner, at least not tonight! i think you are right that the oven floor will vary greatly in temperature as the flame goes on and off. I took your advice and stuck with the preheated cookie sheet and a super-hot oven, and my crust came out really nicely! maybe next time i will upend my giant dutch oven and try baking my pizza on that--if it works, i'll post! thanks for all your comments and advice.

May 19, 2007
ennyl in Home Cooking

No pizza stone. Can I bake on my oven's floor?

Hi all,

I'm trying to improve my pizza skills here. I've been reading tons of great pizza posts, and apparently I am out of the loop on the importance of stones.

I'd like to do two hand-shaped thick-crust pizzas with the whole wheat-fresh oregano dough that's about to come out of the breadmaker. My gas oven can really crank out the heat, so I've never found heat loss when opening the door to be a problem. Can I cook my pizzas right on the oven floor on some foil? Should I stick with my usual cookie-sheet-on-rack method?

May 19, 2007
ennyl in Home Cooking

Crabmeat Ideas

I had the same dilemma a few weeks ago. There've been a few good posts on crab ideas, and I tried a Crab Gratin, which was OK, but in my mind, nothing beats a great crabcake. Emeril has a phenomenal Crab and Shrimp bisque recipe, but it's a several-hour commitment. Here's my crabcake recipe, which i usually serve with nothing more than greens with a light balsamic vinaigrette:

Crabcakes for Two by Lynne

8 oz crabmeat
1/3 c. corn
1/4 c. very finely diced onion
1/4 c. very finely diced bell pepper
1/2 c. homemade mayonnaise (makes the dish! i use New Basics recipe)
1 egg, lightly beaten
1/4 c. breadcrumbs
1 tbsp. olive oil
1 tbsp. butter
1/4 tsp. mustard seeds
hearty dash cayenne
S&P

Saute vegetables in a little oil until soft; cool slightly. Toss vegetables with crab gently with your fingers.

In another bowl, combine mayo, spices, S&P to taste (usually a generous 1/2 tsp each); add to crab mixture.

Gently fold in egg and breadcrumbs. With wet hands, form mixture into 4 even, thick patties. Gently coat each patty in additional breadcrumbs, S&P.

Refrigerate for 30 mins to 24 hours. Fry patties in OO and butter over med. heat, about 3 mins/side.

May 19, 2007
ennyl in Home Cooking

"Cooks" brand Microwave/Convection

Anyone out there have an opinion on this unit?

http://www2.jcpenney.com/jcp/Products...

May 16, 2007
ennyl in Cookware

Breakfast themed appetizers?

Seasonal fruit skewers with a dip of vanilla yogurt blended with orange zest and orange liqueur.

May 16, 2007
ennyl in Home Cooking

Make-ahead lunches?

i second edamame! One of my favorite high-protein salads:

http://www.foodandwine.com/recipes/ed...

May 16, 2007
ennyl in Home Cooking

Microwaved buffet: turkey, potatoes

All--

Thank you so much for your input. I love the baked ham idea. It's so flexible. If it's warm out, I can serve it cold, and if its cooler, I can warm in the oven. (While the salmon would be beautiful, it's not my personal favorite, and it's my day after all!) I also love the asparagus celeste idea instead of corn. Finally, while I personally love the fancy potato salad idea, I have several salads planned already, and I know of at least one picky eater in the crowd who is famous for filling up on spuds, so it may be mashed potatoes (which can be microwaved). a little unelegant but functional!

Thanks guys! My buffet will be so much better thanks to you.

May 10, 2007
ennyl in Home Cooking

Microwaved buffet: turkey, potatoes

Thank you for your responses. I believe this is too risky to try. I like the toaster oven idea, but if I'm going to use the regular oven anyway for the turkey...

The problem is I'm graduating Saturday morning and am expecting guests Saturday afternoon, so my cooking has to get done tomorrow and everything stored in the fridge overnight.

Any other ideas for foods that might reheat quickly in oven or microwave are welcomed.

May 10, 2007
ennyl in Home Cooking

Microwaved buffet: turkey, potatoes

I'm planning a casual buffet dinner for 8. This may be impossible, but I would like to avoid using my oven the day of the event because it makes my little apartment too warm for comfort on even mild days. I am the guest of honor (grad school grad) and so am using easy-to-prepare foods.

My potential menu:
FRESHDIRECT HONEY MAPLE ROASTED WHOLE TURKEY BREAST (SKIN-ON)
(http://www.freshdirect.com/product.js...
)SCALLOPED POTATOES
CORN ON THE COB
TOSSED SALAD
SOFT ROLLS
CRANBERRY SAUCE & OTHER TOPPINGS for making little sandwiches

My question is, can I warm the whole turkey in the microwave? What about scalloped potatoes? Any idea how these might fare in a microwave?

I am open to other suggestions, including, I am crazy for trying to get away with no oven use and I should just crank the A/C! Thanks for your ideas.

May 10, 2007
ennyl in Home Cooking

New Step-Mom & picky eaters: What's for dinner?

i think she's facetiously referring to chicken nuggets.

Apr 26, 2007
ennyl in Home Cooking

New Step-Mom & picky eaters: What's for dinner?

I use this kid-friendly Giada recipe when I babysit--Italian Baked Chicken and Pastina. I remember as a kid that texture was a dealbreaker for me, especially with meats. If the chicken is bite-sized maybe you'd have more luck? Or, substitute pork loin for the chicken. Good luck!

http://www.foodnetwork.com/food/recip...

Apr 26, 2007
ennyl in Home Cooking

Quick Please! I have no vinegar, making black beans, really, really too late to go out!

I'm not an expert on black beans from scratch, but when it comes to deciding about water content, I always try to gauge how much is evaporating as it's cooking. For example, in your case, if it's supposed to cook another 45 minutes, you'll need some water in there so it does not dry out. Add it if the mixture is dry. If there is still water in there when you add the sofrito, remember that water will evaporate and leave you with what you started with (tomatoes, herbs, etc.).

If you're at the end of a cooking cycle and there's more water than you need, simply up the heat a little and stir until the mixture is at the right consistency. It's not like salt or other ingredients where you can ruin a dish with too much or too little. Good luck!

Apr 24, 2007
ennyl in Home Cooking

Quick Please! I have no vinegar, making black beans, really, really too late to go out!

red wine vinegar will replace regular vinegar easily.

Apr 24, 2007
ennyl in Home Cooking

ISO: Mussels in Spicy Mexican Broth

I ate the most amazing mussels of my life at Itzocan Bistro in Harlem last week and would like to try to replicate this dish. The broth was a pale orange, translucent but not thick at all. There were tomatoes, garlic (still crunchy, barely cooked), celery, and something to add spice. I think I detected coconut milk. Does this sound familiar to anyone?

Mar 30, 2007
ennyl in Home Cooking

Best budget meals...need suggestions

The bargain dish that comes to mind is a nice roasted pork shoulder. Buy the whole shoulder (usually $1-2 a pound) and trim of large chunks of fat (some say trim the skin, but it's a lot of work and i think it makes a more rustic dish to leave it on). prepare a rub of equal parts salt, pepper and cumin and add a smaller portion of cayenne (to taste) and rub all over the shoulder. Dollop 1/2 cup marmalade or other fruit preserves here and there. Thinly slice a sweet onion and arrange atop the roast. Wrap the whole thing up in a double layer of foil, place in a baking dish, and roast 5-6 hours in a warm oven (225 degrees). Allow to rest 20 minutes. Then open the foil and begin to shred and pick over the meat. Toss meat, onions, and some of the juices together in a bowl, adjust seasonings, and serve.

This makes several meals for my family. Tacos with onions, avocado and hot sauce; mounds of shredded pork with red beans and rice; tossed with BBQ sauce and piled onto a crusty roll with a green salad on the side. Portions could probably be frozen for later use. Enjoy!

Mar 24, 2007
ennyl in Home Cooking

Great Braised Chicken recipe for tonight?

Here is my favorite brasied chicken recipe. If your breasts are bone-in, simply stuff the ham inside with the other fillings instead of wrapping the breasts.

Stuffed, Wrapped and Braised Chicken

Slice a deep pocket lenthwise into each of 4 skinless, boneless chicken breasts. Into the pockets place an ounce of strong-flavored cheese, such as pecorino or asiago, and a few fresh basil leaves (or other fresh herb). Wrap a slice of prosciutto or ham around each breast and secure with cotton twine.

Melt a tablespoon of butter in a large skillet, and saute a chopped shallot over med. heat, just till soft. Add chicken and brown on each side. Add wine and bring to a boil; cover and simmer 20 minutes until chicken is cooked through.

Remove chicken from skillet and keep warm. Stir a teaspoon of good mustard into the pan. Season with S&P to taste and cook 1 minute or till thick and bubbly.

Remove string from chicken and slice each breast, arranging on warm plates, and spoon the sauce over. Enjoy!

Mar 24, 2007
ennyl in Home Cooking

Freshdirect sent lady apples by mistake...

I would slice one open and taste it to see what you've got. If they're firm and tart, they'll be perfect with your duck, but maybe you should core them before throwing them in. let us know what happens!

(side note: freshdirect once sent me 3 knobs of ginger by accident...it's funny what ideas you come up with with an unexpected ingredient!)

Feb 18, 2007
ennyl in Home Cooking

scallops and pasta dish?

I could get with a stick of butter and a pound of pasta any day, josquin! but if you're looking for a lighter dish, which is a nice way to go with fresh scallops, i'm with hotoy. toss your angel hair with a bit of olive oil before finishing with the lemon and pepper and herbs. garlic optional--i might skip it if the lemon is featured.

Feb 18, 2007
ennyl in Home Cooking

Side or salad w/ Grandma's Spaghetti & meatballs?

thank you for your suggestions--i think i will serve the green salad suggested by wonderwoman with the shredded carrot atop per Ted, and after the pasta course per hotoy. ruth, i love carrots too but i find it difficult to plate a cooked veggie with pasta--we love our pasta in big bowls. i will steal your sweet carrots idea tho--sounds delicious!

any suggestions for dressings for wonderwoman's salad? i'm sick of my old standby balsamic vinaigrette (works nicely with baby greens but with romaine? not so much). also not big on creamy dressings b/c i and SO don't like mayo. thanks again!

Feb 18, 2007
ennyl in Home Cooking

Baking boneless chicken breasts? How long/how high?

I would use a 375 degree oven for 40 minutes for whole, raw breasts. Subtract from that the minutes you have already cooked them in the goose fat (ex, if you already cooked them 5 mins per side, go 40-(2x5)=30 mins in oven).

use a thermometer to judge doneness. if you don't have a thermometer, stick with a fork and if the juices run pink, put the back in the oven and try again in 10 minutes.

Feb 18, 2007
ennyl in Home Cooking