There are some recipes for plantain empanadas out there...they require ripe plaintains.

I made a roasted chestnut soup a few years back - was very good and well received. I just roasted and peeled some chestnuts (maybe a potato or 2 as well) and pureed them in some homemade stock that I infused with some star anise.

thanks is it the saturday or the sunday market?

Thanks for any suggestions.

Cheesecake with candied fruit and nut topping
Eggnog cheesecake
Figgy pudding cheesecake
Gingerbread crust cheesecake
White chocolate and cranberry cheesecake
Maple cheesecake with a rosemary whipped cream

First find yourself a good SHARP chef's knife - cut it in half and scoop out seeds with a melon baller if you have one. Flat side down remove the skin with a knife. Cube the squash. Steam the cubes over a double boiler or in a bamboo steamer - the result will be tender and not overly wet. You could also boil and drain.

I frequently make 1/2 a recipe and bake it in a bundt pan - just slightly lessen the bake time and 1/2 the end product - all good!!!

tuk tuk truck - THAI

I would broil the chops and serve with a lemon wedge - maybe some roasted potatoes or a potato gratin. Something green or a salad. How about a chocolate molten cake for dessert.

sorry, didn't realize this was from 2008 - happy 3rd bday!

We just celebrated a 5th b-day and prepared this sour cream cake in cupcake form - no icing, no mess and very adult and baby friendly. Have also substituted greek yogurt for the sour cream with great results. It is very moist and the topping is very good - doubled the topping. I also added some colored sugar and decorative picks to make up for the lack of decoration.
http://allrecipes.com/recipe/sour-cre...

If it is the same recipe as the one that appeared in the martha stewart holiday cookies magazine from 05 - they are amazing! we have made them every christmas since.

I love tenderloin marinated in a korean bulgogi marinade and grilled on a medium flame for about 30 minutes - soooo good.
marinade:
1/4 c. soy sauce
1 small onion
3 garlic cloves
1 apple or kiwi
1 inch ginger grated
1 T. sugar
1T. brown sugar
2 t. sesame oil
1T. mirin
1/2 t. black pepper
pinch salt
put all in a food processor and marinate beef for 8-24 hours.

loves sushi - how about some sushi appetizers - (maybe you can make yourself or outsource) and then a yakitori feast - all kinds of small skewers - eaten in courses - just keep em coming.
chicken -
shrimp -
scallops-
vegetables-
tortellini-
shumai-
avocado-
corn-
and then you could do fruit for desert.
there is a great recipe out there for a yogurt panna cotta - that is amazing!

I see - OK - Thanks!

Do you have to remove the silk prior to grilling? What would happen if you left the ears fully closed in their husks and grilled them?

When in doubt - deep fry - I breaded 1/2 size patties in corn meal and deep fried and finished off in the oven - chicken croquettes - pretty tasty. Thanks all.

I was going to make a chicken burger recipe that is in the most recent Food and Wine mag - it is ground chicken, some onion, and I added 2T. coconut milk and spices (garam masala and ground chili). The result is very wet - there is no way I can grill these burgers - they would just fall through the grates. How can I salvage 1lb. of seasoned ground chicken? The burger was supposed to be served with a peanut sauce.
Thanks.

fresh corn
avocado
green tomato slices

I have recently begun cooking gluten free and have been successful in making the crumb topping with a combination of almond, hazelnut or pecan flours (you can make your own by toasting the nuts and processing until fine) - I also add a bit of cornmeal plus brown sugar, cinnamon, butter and salt - the consistency is a little different but delicious all the same!

Good point!

I tried it once and never again - I have a small 3 cup cooker and the lid was about to burst and the quinoa was coming out the vent - This never has happened with rice - not sure what happened but I won't cook it in my rice cooker ever again.

an inch or 2 should be fine! good luck! I just made them the same way but in a big pot on the stovetop and cooked them for about an hour - I prefer a well done artichoke!

Cheez whiz on my homemade cheese steaks!

I have never done it, but why not try it - I would suggest water, lemon juice, olive oil, salt , pepper and some dill and the lowest setting for a few hours and you would be good to go!

I think you could also substitute a T. of balsamic vinegar.

corn muffins
mac n' cheese (why not)?
smashed peas
bean dish
buttered bread

amazingly similiar to our menu - we are making smahed peas with mint and some cornbread - but i think you need some yellow peeps!! and few chocolate eggs!! enjoy.

thanks for the help all - i'll look for the millet or teff!

I am planning on making a turkish bulgar salad but want to substitute a gluten free grain - do you think it would be better with quinoa or gluten free brown rice couscous?

Thanks for your thoughts.