I had an idea that the boneless bird would cook more quickly, so I used a lower temp (350F) to avoid over-browning the skin.

Turned out the bird took over 2 hours to cook and it browned very late in the process.

I now speculate that the skeleton of a chicken doesn't have enough mass to greatly affect the cooking time. No end product pic. But I'll make it again and will photograph the final product.

The glaze was tasty but seemed to affect the browning, it was uneven.

I also forgot to stuff the legs, and next time I won't bother trying to debone the wings - better to cut them off cleanly and tie up the loose skin.

More Spam recipes....

Title: FRENCH FRY SPAM CASSEROLE
Categories: Main dish
Yield: 8 servings

1 pk Frozen french fry potatoes,
-thawed (20 oz)
2 c Shredded Cheddar cheese
2 c Sour cream
1 cn Condensed cream of chicken
-soup (10 3/4 oz)
1 cn SPAM Luncheon Meat, cubed
-(12 oz)
1/2 c Chopped red bell pepper
1/2 c Chopped green onion
1/2 c Finely crushed corn flakes

Heat oven to 350'F. In large bowl, combine potatoes, cheese, sour
cream, and soup. Stir in SPAM, bell pepper, and green onion. Spoon
into 13x9″ baking dish. Sprinkle with crushed flakes. Bake 30-40
minutes or until thoroughly heated.

Screwww Spammm.


Bring on the Top Shelf Seafood.


JUMBO 6-8 count per pound PRAWNS (these things are like baby lobster tails) in a butter/garlic/wine Scampi pan-reduced glazed sauce...I can only eat about 4 of them, but that's also about a 1/2 pound of prawns!


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Couple nights later, King Salmon that I caught in Ketchikan Alaska, in a Szechuan Soy Brown Sugar marinade and finishing sauce BBQ cooked low and slow for 20 minutes over Alder Tree wood chips provided by my Stihl chainsaw and firewood cutting last fall.


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We had some boring BBQ Teryaki chicken breasts pounded flat and tenderized the night in between these two seafood dishes.............time to defrost and pull out some Pork Tenderloin next, I have an awesome Brown Sugar and Jack Daniels thick sauce, that you butterfly out flat the pork tenderloing, smear the sauce on it, roll it up like a cinnamon roll, then tie it up with butcher string with 6-8 piece of bacon wrapped around the whole thing.

Yeah, I haven't done that in a while, and I'll make your mouth drool........









Life is too short for cheap beer or crap food.

First crack at bread making.

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Bacon, pepperoni, mushroom, ham, chicken pizza....

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Both look wonderful!

I'd trade a slice for some bread :)

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Absolutely. That pizza looks great.

I joined a CSA in the hopes of supporting our local farmers and trying some new things. Yesterday's box had kale and swiss chard in it among other things. I don't remember ever eating either. Does anyone have a recipe for either one they could suggest. TIA

You can use the Kale and make a nice Portugese soup, Caldo Verde. Its a really hearty soup thats great in cooler weather...Swiss chard can be used in any recipe that calls for spinach, I suppose you could use it in the soup also..

Caldo Verde

http://upload.wikimedia.org/wikipedi...aldo_verde.jpg

Look for a Greek recipe for a dish called "moussaka" and I believe it will call for kale and/or swiss chard and it's a great dish!

The soup looks great.

My hubby's grandfather was Greek. The only recipe his grandmother taught me had eggplant. I guess I need to make some calls. Thanks.

Stephanie,
That may have been a spinach pie recipe that used swiss chard...

1/4 Leg of Ham, Baked, basted with Jack Daniels and honey.

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In between two shows (CES in Vegas, NAMM in Anaheim) a workmate & I 'vacationed' in a hotel with a kitchen Palm Springs. He cooked the mushroom risotto & I seared the tenderloin. Washed down with a 2006 Clos du Bois. Exceptionally yummy.

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Ian

Next time, try that Ham with your same ingredients, but first smeared with Dijion mustard then a heavy brown sugar rub, and wrap the whole ham or pork roast in peppered bacon strips. Tie the bacon on with Butchers twine. My gawd with that it makes it an excellent pork dish.

YOWZA! this is only the second time i've read this thread. you guys ROCK !! i admire the commitment to gastronomy.

That sounds absolutely fantastic! My cholesterol and blood sugar was spiking just reading this :D

Delux Won Ton with Bbg beef and rice

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Breakfast: fresh Ebelskivers just like mom used to make.
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I just modified a net recipe & came up with this tasty food:

Easy Pork Carnitas in Tortillas

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INGREDIENTS:
olive oil
pork tenderloin (cut in 1/2” slices, pounded, salted & cut into thin strips)
salt
1 onion, chopped
1 clove garlic, crushed
1 tablespoons lime juice
1 tablespoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
grated cheddar cheese or jack or mozzarella . . .
1 1/2 cups chicken broth
flour tortillas

COOKED RICE:
½ cup washed rice
1 cup chicken broth
Fry washed rice in olive oil & add 1 cup boiling chicken broth. Cover & simmer on low for 20 minutes.

DIRECTIONS:
1. Preheat an oven to 400 degrees F (200 degrees C).
2. Heat the vegetable oil in a large frypan over high heat. Sweat onions & add garlic. Add meat & fry until lightly browned. Add the lime juice, chili powder, oregano, and cumin. Pour in the chicken broth, and bring to a boil. Reduce heat to medium-low, cover, and continue to simmer until pork is very tender, about 20 minutes. Remove cover & boil until most - but not all - of the liquid is gone.
3. Fill flour tortillas with a mixture of rice, meat & a generous portion of grated cheddar cheese.
4. Bake the pork in the preheated oven until browned, about 20 minutes.

Top with salsa or whatever your fancy or just eat it as is.

Ian

Ian,
You need to open a restaurant!!

A restaurant? You must be joking.

Tonight's dinner was pork . . . again. We are running out of choices in the freezer.

Small Bone-in Pork Loin Roast (topped with bacon) with roast potatoes, carrots, Yorkshire & gravy.

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I started the taters & carrots @ 450 for 20 minutes before I added the roast @ 350. I like them crisp. ;) I overdid the carrots a bit.

Ian

Ya think?

I ruined some Vichy carrots last night, while screwing with 3 other things. One minute thy're fine, the next I'm filling the house with smoke.

Oh well, no big loss. They are not my favorite veggie....

JR

I usually cook them dark & caramelized but these were just crisps.

Ian

Ian, try some onions with the potatoes instead of the carrots. They really compliment the flavor of the pork. BTW, it looks marvelous. I'm a sucker for roast pork.

My favorite thread....

well, at least next to the legs, butts, chest, grid threads....

Notice the thinner ones are the crispiest? Make all of the pieces in the roasting pan the same size, for more even cooking. If you have something that cooks faster than something else, add it later or make the pieces larger.

JR

wow, so many great chefs on the board, I'm almost a bit shamed to post the stuff I make at home! :o

this from a while back, though i make it pretty regularly.

japanese style beef curry w/ carrots, onions, potatoes (sometimes). I use the Golden Curry sauce mix (extra hot)...can't get enough of this stuff.

also have added spinach to it which makes it -><- this much healthier. Sprinkle shredded mexican mix cheese onto rice or noodles, and let the curry melt the cheese.

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also attempted lengua tacos...came out pretty good. used a recipe on the internet.

pork
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beef
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tacos!
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Dinner for the past week...the pork meatballs are called "lion's heads" (mine are more like lion's cub heads) and apparently they bring good luck and prosperity for Chinese New Year. Got the recipe off the web and just kinda ignored the measurements. Mom has made these for years but I've never paid attention to how they were made :o thankfully these came out pretty close.

note to self: don't put the soy sauce in the meat, put it in the chicken broth stock, had to add a lot of corn starch to thicken it back up.

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this

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plus this = good stuff

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welcome to the thread, worthy additions!!! can you post the lion's heads recipe?

Like Shaun said, you gotta share. ;)

Btw anybody have a mole sauce recipe for the pepper impaired? Here in the great white, anchos, poblanos etc etc don't exist . . .

Ian

There are a variety of different moles made but thay all have one thing in common. They use a variety of dried chiles, namely anchos, pasillas, mulatos, guajillos, etc. Since these are dried, they can be mail-ordered. Without them, you can't make mole. 2 seconds on Google yields this Canadian seller:

Chilly Chiles - The Hottest Spot on the Net

There are no doubt others. You'll also often need chipotles, which are sold in cans, and can also be mail-ordered.

Mole is not easy to make, as it's a little time-consuming. Typing the recipes takes forever. I'll make you a deal; you order the chiles and get back to me and I'll give you a couple of classic mole recipes.

Cheers,
JR

Breakfast this morning, while watching the Daytona 24 hour coverage... huevos rancheros (I cheated and added a little cheese) plus a cheese taco and a slice of fried Virginia ham. Fresh tangerine juice helps cut the heat of the sauce.


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OK, JR. I accept. Should I buy pods & process or can I slum it with powder? And what varieties? Anchos, pasillas, mulatos, guajillos . . .

Ian

Powder won't work. You have to make a puree, which takes whole, dried chiles. I'd get at least the first three, if you want to make what most people consider to be the classic mole. Add the guajilos if you want to make a much different kind. Don't forget a few cans of chipotles, in adobo.

JR