Mechoui — Roasted Leg of Lamb or Shoulder
I am so mad at myself. I can’t believe I did what I did. I forgot to say that the 1 x 1 or 1 x 2 inch cuts of hard (but aging) parmesan, should also be no more than 1/2 inch thick if not preferably 1/4 inch thick. Somewhere around there, depending on how you’re oven sees it.
I simply cannot find a recipe for it. From time to time I would, but all that is available is cheese cheddar crisps and that isn’t what I had in mind, though it sounds pretty good.
Pepper Glazed Goat Cheese Gratin
You see? There’s simply no reason why you can’t get your traditional jam making done on Halloween. (I don’t think that it’s actually a tradition. But it should be.) And this recipe proves there’s absolutely no reason why you can’t get your traditional jam making done on Halloween!
Since I notice that, in the post below this today (08/19/2019), the Vegetarian Lasagna picture is not in the Vegetarian Lasagna Lists connected, I was rather disappointed. So I decided to see if I could find it as a Pasta and Spinach recipe instead. I could not find it, but I found a good page of other pasta and spinach recipes, so I decided to share this great page of keeper recipes to make up the discrepancy.
(The rigatoni and spinach bake on this referenced page, isn’t the same one as the ziti and spinach bake of the picture I posted, nope.)
How to make Spinach Pasta
Bacon-Wrapped Pork Tenderloin with Rainbow Roasted Veggies
It’s not often you fall upon so many excellent and diverse hummus recipes as the ones in this post and the posts following.
And a few extra hummus recipes.
A few extra hummus recipes can’t hurt anybody.
So I guess I could throw in a fish to today’s extravagant show of my ability as a cook. (A little shabby, not too, but sort of frightening, when you think of maybe telling everyone how to like me.)
Besides heated from frozen fish filets, no one has ever eaten anything fish from my kitchen (when and if I ever have one that’s running), than me. So I have few sentiments to relate about it. I like trout, catfish, pike, whitefish, bass, snapper — all of some of the best fish around. For that matter, I haven’t trusted myself alone in the kitchen with anything else than catfish, trout, whitefish and once, a snapper; the pike and bass, never found their way home alone with me from the grocery store.
Choosing your fish is something I can’t even tell you how to do. Look for whatever taste in whole, but otherwise headless fish that you like in the store and try to choose something you think you can work with. How to tell that, I don’t know. Generally, a fish that is fatty and will pop with any cooking pressure, probably isn’t the best; which makes catfish rather ironic doesn’t it? (I have no experience with tilapia, but I have forgotten that filet of sole, especially from frozen stock, preferred to fresh for beginners, works well.)
For this post, I will suggest trout, since it’s the most basic fish you can bake without too much hassle for sophistication. snapper and pike are fatty, whitefish is dry and besides all this, I haven’t a clue how to use wine without instruction in a recipe, especially a white wine fish — though, if you can find some instruction, you might want to add it at any time to this here and use a snapper or bass or whitefish instead of trout.
I prefer plain trout without any wine. (Wine is not too great with trout besides, the trout tends to like to drink alone.)
Once again, prepare a small prep bowl with some seasons — like for instance, salt, pepper, parsley, onion and garlic powders. This is a basic cover for your fish. Some people prefer, actually, to have nothing on their fish — you can do that too.
Add some oleo margarine to the outside of the skin of the trout. First, of course, rinse the trout under ordinary temp sink water, pat it dry with paper towels on a plate, cut off the head with a butcher knife if it still has the head. Leave the tail on to make life simpler, or else, cut it off right at the base so you hear the bones go crunch and some are left tag on at the end to be a bigger problem with eating than just pulling off the tail at the end. You can set your oven to about 375 for this animal and let it cook for about a half hour in this warm temperature. Line a cookie sheet with foil. Don’t let a lot of margarine cover the top or bottom of the skin — this is just to keep it from burning. Then sprinkle your seasonings over the top and bottom of the fish. To get the flavor into the fish and not just on the skin, put a small knife incision under the skin to either side, while you work it side to side on the tin foil, using your hands and a metal fork to help turn it. Under the skin, you can add a little bit of the oleo margarine resin and try to spread on some of your seasons, not a lot so that it doesn’t dry out. (I have a great deal of problems trying to get those few seasons to pass out of the skin and onto the fish and still, I prefer not to remove the skin, which is only taking a sturdy paring knife and pulling it off with one hand while you gently cut.)
When the trout is prepared, put it in the oven of course and let it cook. You will be able to tell when it’s done and if it needs more time: there is a definite difference between raw looking which looks like it belongs back in the package somehow and done, when it looks like it’s on its way to something that’s been baked.
Remove it and let it cool on top of the stove; then take a serving knife or utensil and remove it (you might want to also help with your hands), onto a serving ceramic plate. (Remember that the plates and utensils that you use are those you’re going to get stuck cleaning and some materials wash more easily in animal and even vegetable grease and sugars, than others.)
You can of course, cover the plate and let it cool off in the refrigerator. Few people love baked trout enough to refrigerate it and then re-microwave it in order to suit some daily schedule, but if you have to, I wouldn’t worry — microwave time is short and it only tastes a little more dry, no worries.
I would like to remind everyone, there is nothing in my past which indicates I am a chef or even an accomplished cook and everyone once in a while, I just feel like I have to prove it.
I wish it could be more.
Summer Squash Pasta
I do remember this. The trick, sometimes, to making very edible eggs benedict of any persuasive kind, like this one is persuasively ham, or otherwise, you could pair the eggs with of course, oven baked bacon — is to keep the cook time to the timber, of done. Now, if you use this rule, you will be forced to check the egg turn over time constantly to done. If it is too soft, you will pay attention and if it gets too hard, you will know you left it to cook too long. This is a no fail method: timber, as in tamber — a musical term — meaning the definition of the notes played.
I have no suggestions and no cookbook in me.
But someone asks, how I would make an egg. This I know how to do a little bit. I have shared some of my egg cooking knowledge before on my Facebook page. I particularly like my fluffy scrambled eggs. This is the plain recipe; but it’s a little boring, because everyone has already heard it twice on Facebook.
Using anywhere from two to six eggs and no less, for definition of the calcium — use enough oil to line a 9″ pan — whisk the whole eggs (cracked) in a glass pyrex or anchor, durable bowl — add about as much 2% milk as there are 2 eggs at a time to meet with 2 eggs being 2-4 tablespoons, depending on how week you want the eggs to be and no more than 1/2 cup of 2% milk for 6 eggs. Continue to stir or whisk, whichever is your preference. If you love plain calcium eggs, stir in no seasons or herbs. If you prefer herbs or seasons on your eggs, put some over the top of the bowl and continue to mix. It shouldn’t boil with bubbles, but it will be a little frothy with all this mixing. Some recommendations are the usual, dill, oregano, garlic, paprika, cumin, chili powder, sage and thyme, rosemary and basil, onion powder, parsley. You need to know what your own preferences are. For a most basic kind, that really isn’t the most favorite, I would simply add, garlic and onion powder, parsley and some oregano and a pinch of salt. If you are serving black pepper lovers, add a pinch of that too.
You might want to consider making an extravagant omelet with the basic calcium egg fluff and chopping up fresh vegetables or thawing out your favorite frozen vegetables at this point: anything from peas to sliced zucchini to chopped up bits of carrots. The point about adding vegetables is having them ready to cook the slight amount of time that you need to get the eggs done. Raw vegetables, like potatoes, chopped peppers, chopped asparagus and broccoli and other fresh hard vegetables, are going to taste very indigestibly raw in the time given for the eggs to cook, which, depending on the number, won’t exceed 10 minutes and on the average won’t exceed 5 minutes. So make sure to have your chopped vegetables prepared to the definition of “cooked” or “ready” to the end of cooking no more than another 5-10 minutes with the eggs.
There are also cheeses to consider and don’t forget your favorite cheese flavors if you want them. Or your favorite cooked pork additions. (You might even want to use some well-diced cooked chicken, or turkey, or steak.) Add about 1/2 cup of shredded cheese per 6 eggs, one or two blends, no more, or else crumbled cheese like feta or ricotta, loosely into the top of the eggs in the bowl before you cook. Whip the cheese in so that it doesn’t completely dissolve, but so that it establishes its connection to the egg blend.
Now your ready to cook. Hopefully I haven’t given you so many things to do that your oil isn’t burning your pan! (Vegetable oil of any kind will do; but remember the greater the taste in the oil, the more you will taste your oil in these eggs, so a mild oil, like plain vegetable oil, is probably best.)
Pour out the bowl into your pan. If you’re working on a very big omelet scramble, then you want to maybe consider a 13″ pan or even a jumbo cooker. Try to choose a non-stick pan. Begin to scramble with your best big metal fork — I use a spaghetti server fork to help me out with a regular spaghetti fork, works well. When you see whiteness stiffen, your almost set. You can also let the eggs set like an omelet for any amount of time and then break up the flat omelet mold of the eggs with your fork after it has come to a good cook point. When your eggs begin to look rather golden, they are beyond the point of fluffy and qualify for “fried”. They are still edible this way and people who like very well-cooked food, will enjoy them golden; however, you want to make sure they are white/yellow and fluffy to have the scramble to be authentic.
Remove the pan from the heat. If you have a large pasta serving porcelain plate of appropriate size, empty out the pan onto the porcelain. Return the pan to an unlit, cool burner to cool, and let the eggs cool a bit.
You can serve these eggs with all sorts of interesting bread and salad and have a good time with getting on to the afternoon burgers or whatever else might be.
Quick Ham and Eggs Benedict
I really thought that Bacon in the Oven was going to be something both funny and delicious and so a little wonderfully perplexing, like, Bacon in the Oven … baked adjacent or in the vicinity of pork riblets smothered in Bourbon BBQ sauce, smoked paprika seasons, applewood smoked BBQ Bourbon chicken strips and paprika garlic potato wedges, to serve beside a bib lettuce and tomato, radish salad. But it was not.
It doesn’t really seem a legitimate dish. But the rest of them are legitimate. This is food for thought for me, because people in the past have been so curious, on my behalf, why, for all the food love I do truly exhibit, I have no motivation to be an original creator. I try and try to explain this. But if this is the case, I could write a cookbook now — sorry; and so they hope that someday I will get off my lazy trip, as they claim, and write a cookbook, however it would seem to be — so I could write a cookbook now, about the inspiring work of peeling potatoes and boiling eggs.
I doubt of its success being true; it couldn’t really be and actually, I have tried to explain that there is no cookbook for me to write. When I begin with broth, it begins, “instant bouillion and water,” and I can’t get any further the writer’s block is stigmatizing. Besides that, I just find it a waste of time and embarrassing to write things like, “add prepared sauces from the store to your favorite frozen foods once they have thawed and cook, to your own personal tastes,” and call it the section on meat, fish and shellfish.
But now, I’m starting to wonder if I might actually HAVE an original idea!
Bacon in the Oven
Betty Crocker’s cole slaw below is rather traditional and this cole slaw recipe here has more ingredients that are to be found in the In N Out Double Burger. Still, it’s a choice.
Grilled Whiskey BBQ Ribs
Online stores to buy cooking rose water are: supermarketitaly.com, igourmet.com, kingarthurflour.com, amazon.com, savoryspiceshop.com, thrive.com and probably others.