Recipes / Food - Drink

[pilotbob]

Originally Posted by Sweetpea

You would expect it to be a bit sweeter due to the sugar in the coke...

I didn't really notice that was the case. I would prefer a sweet/tangy bbq sauce to the coke... at least based on passed experience and how this first/last batch of mine came out.

BOb

[phenomshel]

The ribs turned out great! The blackeyed peas, not so much. I can't believe what a difference the wrong kind of tomatoes and no beef broth made . Oh well, live and learn.

[TGS]

Originally Posted by pilotbob

I didn't really notice that was the case. I would prefer a sweet/tangy bbq sauce to the coke... at least based on passed experience and how this first/last batch of mine came out.

BOb

I don't want to give the impression that I habitually cook meat in soft drinks, but the chicken and Coke recipe can be enhanced with garlic, paprika, soy sauce, vinegar, spring onions, mustard, five spice powder and so on. I gave you the basic one because I thought you were camping and needed to keep it simple

[Bilbo1967]

I have made a ham bolied in Coke and then baked before (I always cook a ham at Christmas).

Recipe that I used is here.

[kindlekitten]

Originally Posted by TGS

I don't want to give the impression that I habitually cook meat in soft drinks, but the chicken and Coke recipe can be enhanced with garlic, paprika, soy sauce, vinegar, spring onions, mustard, five spice powder and so on. I gave you the basic one because I thought you were camping and needed to keep it simple

that's like someone asking how to use a computer and being told to toggle the power switch.. you could have thrown the guy some more of the recipe. why would you assume that there would be soft drinks on a camping trip?

[bjones6416]

Originally Posted by pilotbob

Well... ok then...

Anyway.. tried the coke thing.. as I said, I did two pans. One with the coke and one with the cream of mushroom/milk then added stuffing.

Frankly, the coke one didn't really add anything to it. It just tasted like chicken.

BOb

I think I would have gone with the doggie's thigh recipe.

[vivaldirules]

I still think my recipe was best. (says doggie while slurping down a Coke and a basket of fried chicken thighs)

[desertblues]

Originally Posted by vivaldirules

I still think my recipe was best. (says doggie while slurping down a Coke and a basket of fried chicken thighs)

I agree absolutely and completely

[Stitchawl]

I have finally perfected my pasta sauce!! It's taken me a lot of trial and error, but I think I've got it down pat now!

Three cans of plum tomatoes - Divella brand (brand is important!) Use whole tomatoes and cut them up coarsely while in the can. You want chunks. Do NOT used diced canned tomatoes.
One large onion - minced
3 cloves garlic - minced and crushed with the side of the knife
3-4oz ground pork
Salt and pepper.

Herb Mix:
2 (parts) oregano
2 (parts) thyme
2 (parts) marjoram
1 (part) rosemary (fresh is best. It avoids the little sticks and stems!)
1 (part) sage (dried sage that has been rubbed and crumbled)
1 (part) fennel (use freshly crushed/ground seeds)
1 (part) basil
1/2 (part) paprika
pinch of nutmeg

I mix these up then add 2-3 tablespoons to the sauce
(If using fresh herbs, dip each in boiling water for 1-2 seconds before using. Really brings out the flavor! Frankly, dried herbs have a stronger flavor.)

Saute the onion until translucent, then add garlic and cook another minute while stirring. Remove from pot and add meat. Stirfry until browned. Add onions back into the pot and add all the rest of the ingredients. Cook over the lowest heat (use a heat diffuser if needed) for about an hour stirring every 10 minutes. Adjust salt and pepper to taste.

Serve over larger 'shapped' pasta (not spaghetti. It's too thin to hold the sauce. Instead, use rotini, rigatoni, fusilli, wheels, etc. )


Stitchawl

[GeoffC]

Looks good - one difference I do is once the onions are sauteed I add flour and it makes the sauce thicker for spaghetti .

Interesting idea, though, to use whole toms -

[Stitchawl]

Originally Posted by GeoffC

Looks good - one difference I do is once the onions are sauteed I add flour and it makes the sauce thicker for spaghetti .

Hmmmm... good idea!

Interesting idea, though, to use whole toms -

I found that the diced tomatoes had too much liquid. The whole ones make a much thicker sauce. Perhaps that's why I didn't feel the need to use a thickener?

Stitchawl

[kindlekitten]

I add paste to mine to both thicken it and intensify the tomato flavour. also, adding some cream cheese to the sauce helps thicken it and make it "stickier" to the pasta

[BenG]

I usually make Marcella Hazan's three ingredient pasta sauce - tomato, butter and onions.

[Stitchawl]

Originally Posted by kindlekitten

I add paste to mine to both thicken it and intensify the tomato flavour. also, adding some cream cheese to the sauce helps thicken it and make it "stickier" to the pasta

If I could get Divella brand past I'd consider that... We did a taste test with all the available brands of canned tomatoes and found the differences between them enormous! I mean, REALLY enormous!

I like the idea of adding the cheese though... I'll give that a try.


Stitchawl

[pilotbob]

Wanted... how to cook steak?

Got some rib eye's for the grill tonight. Anyone got a good marinade that I can use? I want them to be nice and tender and yummy for Mommy's day diner.

BOb