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Nov. 22nd, 2009 09:39 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
carols_stuffI have some unique, or different recipes that I wanted to share, so wander below and see if there's anything you might like to try. Last recipe post will be Wednesday, new theme starts early.
CALIFORNIA AVOCADO VEGGIE TACOS
1 medium California avocado
Non-stick cooking spray (as needed)
1-1/4 cups onion, julienne strips
1-1/2 cups sweet green pepper, julienne strips
1-1/2 cup sweet red pepper, julienne strips
1 cup cilantro
1-1/2 cups fresh tomato salsa (recipe below)
12 (8-inch) flour tortillas
Prepare fresh tomato salsa in advance (see below). Spray skillet with non-stick cooking spray.
Lightly sauté the onion, green and red peppers. Mince cilantro and cut avocado into 12 slices. Warm tortillas in oven and fill with sautéed peppers and onions, cilantro, avocado slices, and salsa. Fold tortilla over and serve. Makes 12 Servings.
Fresh Tomato Salsa:
1 cup fresh tomatoes, diced
1/3 cup onions, diced
1/2 clove garlic, minced
1/3 tsp Jalapeño peppers, minced
2 tsp cilantro, minced
1 pinch ground cumin
1-1/2 tsp fresh lime juice
Mix all ingredients together and refrigerate. Yield: 1-1/2 cups salsa.
Note: The fresh salsa can be made ahead and keeps for 2 days under refrigeration
Pork Chops with Cheesy Corn Bread Stuffing
6 pork boneless loin chops, about 1/4 inch thick (2 pounds)
1 teaspoon peppered seasoned salt
1 bag (16 oz) corn bread stuffing mix (6 cups)
1 medium onion, chopped (1/2 cup)
1/2 cup chopped red or green bell pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
2 1/2 cups water
1 cup finely shredded cheddar cheese (4 oz)
1. Spray 12 inch nonstick skillet with cooking spray. Sprinkle pork chops with peppered seasoned salt. Cook
pork in skillet over medium heat 5 to 6 minutes, turning occasionally, until brown on both sides.
2. Spray 5 to 6 quart slow cooker with cooking spray. Mix remaining ingredients except cheese in cooker.
Arrange pork on stuffing, layering as necessary.
3. Cover and cook on low heat setting 5 to 6 hours.
4. Remove pork from cooker. Stir cheese into stuffing in cooker until melted. Serve pork with stuffing.
VEAL ROULADE STUFFED WITH DUXELLES
4 veal cutlets
Olive oil, as needed
Salt and pepper to taste
Duxelles, as needed, recipe follows
2 oz. sherry or other fortified wine
4 oz. beef or mushroom stock
2 tablespoons cold butter
Chopped parsley to taste
Place plastic wrap over each cutlet and pound them so they are as thin as possible without tearing them. Lightly brush the cutlets with olive oil and sprinkle with salt and pepper. Place some of the duxelles filling down the center of each cutlet taking care not to overstuff them. Roll the cutlets tightly and secure them with cooking twine near the ends and the center. In a 12-14 inch skillet sear the cutlets on each side in very hot olive oil. As soon as they are uniformly browned, remove them from the pan and cover with foil to keep warm. Deglaze the pan with the sherry and boil the alcohol down. Add the stock, salt and pepper, and reduce by at least half. Add the butter, parsley and the veal back to the pan. Roll the roulades in the sauce until the butter melts and serve.
Duxelles
8 oz. mushrooms, finely chopped
1 shallot, finely chopped
Butter as needed
Parsley, chopped to taste
Salt and pepper to taste
Directions
Sauté the mushrooms and shallot in butter until the mushrooms are browned. Season with the parsley, salt and pepper.
TRADITIONAL HAGGIS
1 Sheep's paunch (stomach)
1 pound lamb's liver
1 large onion
2 pounds dry oatmeal
1 pound suet, shredded (beef fat)
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon nutmeg
1 teaspoon mace
1/2 teaspoon salt
Yields 12 servings.
Pull sheep's paunch shaggy side out and thoroughly scrape it clean (see note), keeping care not to puncture organ. Pull it back smooth side out.
In 4-quart pot with 3 to 4 cups water, boil liver for 30 minutes and parboil onion for 2 minutes. Remove liver and onion. Retain 2 1/2 cups of liver stock.
Mince together liver and onion.
Over medium heat in heavy-bottomed pan, lightly toast oatmeal.
In mixing bowl, mix together oatmeal, liver, onion, suet, cayenne and black peppers, nutmeg, mace, salt and reserved stock. Fill paunch with mixture, pressing it down to remove air. Sew up natural openings in paunch securely with kitchen twine. Wrap paunch in cheesecloth for ease of handling when finished cooking. When finished cooking, use cheesecloth as a sling to remove haggis in one piece.
Prick paunch so it won't burst during cooking. Place haggis in about 2 gallons of boiling water and boil gently for 4 to 5 hours.
Note: Even if the butcher has cleaned the paunch, you will probably want to clean it again. Turn paunch shaggy side out and rinse. Rub it in a sink full of cold water. Drain water and repeat until water stays pretty clear and handling paunch does not produce much sediment as water drains from sink.
CALIFORNIA AVOCADO VEGGIE TACOS
1 medium California avocado
Non-stick cooking spray (as needed)
1-1/4 cups onion, julienne strips
1-1/2 cups sweet green pepper, julienne strips
1-1/2 cup sweet red pepper, julienne strips
1 cup cilantro
1-1/2 cups fresh tomato salsa (recipe below)
12 (8-inch) flour tortillas
Prepare fresh tomato salsa in advance (see below). Spray skillet with non-stick cooking spray.
Lightly sauté the onion, green and red peppers. Mince cilantro and cut avocado into 12 slices. Warm tortillas in oven and fill with sautéed peppers and onions, cilantro, avocado slices, and salsa. Fold tortilla over and serve. Makes 12 Servings.
Fresh Tomato Salsa:
1 cup fresh tomatoes, diced
1/3 cup onions, diced
1/2 clove garlic, minced
1/3 tsp Jalapeño peppers, minced
2 tsp cilantro, minced
1 pinch ground cumin
1-1/2 tsp fresh lime juice
Mix all ingredients together and refrigerate. Yield: 1-1/2 cups salsa.
Note: The fresh salsa can be made ahead and keeps for 2 days under refrigeration
Pork Chops with Cheesy Corn Bread Stuffing
6 pork boneless loin chops, about 1/4 inch thick (2 pounds)
1 teaspoon peppered seasoned salt
1 bag (16 oz) corn bread stuffing mix (6 cups)
1 medium onion, chopped (1/2 cup)
1/2 cup chopped red or green bell pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
2 1/2 cups water
1 cup finely shredded cheddar cheese (4 oz)
1. Spray 12 inch nonstick skillet with cooking spray. Sprinkle pork chops with peppered seasoned salt. Cook
pork in skillet over medium heat 5 to 6 minutes, turning occasionally, until brown on both sides.
2. Spray 5 to 6 quart slow cooker with cooking spray. Mix remaining ingredients except cheese in cooker.
Arrange pork on stuffing, layering as necessary.
3. Cover and cook on low heat setting 5 to 6 hours.
4. Remove pork from cooker. Stir cheese into stuffing in cooker until melted. Serve pork with stuffing.
VEAL ROULADE STUFFED WITH DUXELLES
4 veal cutlets
Olive oil, as needed
Salt and pepper to taste
Duxelles, as needed, recipe follows
2 oz. sherry or other fortified wine
4 oz. beef or mushroom stock
2 tablespoons cold butter
Chopped parsley to taste
Place plastic wrap over each cutlet and pound them so they are as thin as possible without tearing them. Lightly brush the cutlets with olive oil and sprinkle with salt and pepper. Place some of the duxelles filling down the center of each cutlet taking care not to overstuff them. Roll the cutlets tightly and secure them with cooking twine near the ends and the center. In a 12-14 inch skillet sear the cutlets on each side in very hot olive oil. As soon as they are uniformly browned, remove them from the pan and cover with foil to keep warm. Deglaze the pan with the sherry and boil the alcohol down. Add the stock, salt and pepper, and reduce by at least half. Add the butter, parsley and the veal back to the pan. Roll the roulades in the sauce until the butter melts and serve.
Duxelles
8 oz. mushrooms, finely chopped
1 shallot, finely chopped
Butter as needed
Parsley, chopped to taste
Salt and pepper to taste
Directions
Sauté the mushrooms and shallot in butter until the mushrooms are browned. Season with the parsley, salt and pepper.
TRADITIONAL HAGGIS
1 Sheep's paunch (stomach)
1 pound lamb's liver
1 large onion
2 pounds dry oatmeal
1 pound suet, shredded (beef fat)
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon nutmeg
1 teaspoon mace
1/2 teaspoon salt
Yields 12 servings.
Pull sheep's paunch shaggy side out and thoroughly scrape it clean (see note), keeping care not to puncture organ. Pull it back smooth side out.
In 4-quart pot with 3 to 4 cups water, boil liver for 30 minutes and parboil onion for 2 minutes. Remove liver and onion. Retain 2 1/2 cups of liver stock.
Mince together liver and onion.
Over medium heat in heavy-bottomed pan, lightly toast oatmeal.
In mixing bowl, mix together oatmeal, liver, onion, suet, cayenne and black peppers, nutmeg, mace, salt and reserved stock. Fill paunch with mixture, pressing it down to remove air. Sew up natural openings in paunch securely with kitchen twine. Wrap paunch in cheesecloth for ease of handling when finished cooking. When finished cooking, use cheesecloth as a sling to remove haggis in one piece.
Prick paunch so it won't burst during cooking. Place haggis in about 2 gallons of boiling water and boil gently for 4 to 5 hours.
Note: Even if the butcher has cleaned the paunch, you will probably want to clean it again. Turn paunch shaggy side out and rinse. Rub it in a sink full of cold water. Drain water and repeat until water stays pretty clear and handling paunch does not produce much sediment as water drains from sink.
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Date: 2009-11-23 05:09 am (UTC)