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This is off topic, but I thought I'd share some of my favorite recipes. I posted this in my journal, but thought I'd share it here too. I'll try to post one a week unless there are objections to them.
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Here's my world famous "Kung Pao Roast". It's a crockpot recipe, really put together the night before and slow cooked all day long so when you get home, make some mashed potatos, a veggie, the gravy from the roast liquids and you are good to go. (Hey guys, this is very unique. The ladies love it because it is absolute bursting with flavor and I guarantee they have never had it!!!!)
Kung Pao Roast
1 1/2 T grated ginger
1 1/2 T minced garlic
1 1/2 C Chicken broth
3 T Soy sauce
5 T Sake or rice wine (I prefer the sake, but, then again, I love sake )
2 T Basalmic Vinegar
2 T Chinese Vinegar (Ok, a lot of people don't have this. Add an additional T of the Basalmic instead)
2 t Sugar
Mix everything. I like to give the mixture a short boil to really get the flavors to combine, but it's not neccessary. Place your roast and the mixture in a big ziplock bag and put it in the fridge overnight (make sure to put the bag and contents in larger bowl so if it leaks, it's in the bowl and not all over your fridge). The next morning, dump everything in the crockpot, turn to low and go to work. When you come home, the smell is heavenly.
Peel your potatos and start them boiling. Just before removing them, remove the roast from the crockpot and cover it with an aluminum foil "tent", it needs to rest. DON"T THROW AWAY THE LIQUID. Use the remaining liquid in the crockpot to make your gravy after the potatos are done.
When you mix all the liquids, don't be afraid to taste and play with it. Sometimes you need to add a little extra soy sauce or some extra sugar. It really depends on what you like at the time. Also, to make it a true "kung pao", you can take a few Chinese red peppers (Cheyenne peppers) and roast them, adding them to the crockpot before starting the potatos. They are hot and you will feel them, but since my family doesn't care for hot, I always omit them.
________
Here's my world famous "Kung Pao Roast". It's a crockpot recipe, really put together the night before and slow cooked all day long so when you get home, make some mashed potatos, a veggie, the gravy from the roast liquids and you are good to go. (Hey guys, this is very unique. The ladies love it because it is absolute bursting with flavor and I guarantee they have never had it!!!!)
Kung Pao Roast
1 1/2 T grated ginger
1 1/2 T minced garlic
1 1/2 C Chicken broth
3 T Soy sauce
5 T Sake or rice wine (I prefer the sake, but, then again, I love sake )
2 T Basalmic Vinegar
2 T Chinese Vinegar (Ok, a lot of people don't have this. Add an additional T of the Basalmic instead)
2 t Sugar
Mix everything. I like to give the mixture a short boil to really get the flavors to combine, but it's not neccessary. Place your roast and the mixture in a big ziplock bag and put it in the fridge overnight (make sure to put the bag and contents in larger bowl so if it leaks, it's in the bowl and not all over your fridge). The next morning, dump everything in the crockpot, turn to low and go to work. When you come home, the smell is heavenly.
Peel your potatos and start them boiling. Just before removing them, remove the roast from the crockpot and cover it with an aluminum foil "tent", it needs to rest. DON"T THROW AWAY THE LIQUID. Use the remaining liquid in the crockpot to make your gravy after the potatos are done.
When you mix all the liquids, don't be afraid to taste and play with it. Sometimes you need to add a little extra soy sauce or some extra sugar. It really depends on what you like at the time. Also, to make it a true "kung pao", you can take a few Chinese red peppers (Cheyenne peppers) and roast them, adding them to the crockpot before starting the potatos. They are hot and you will feel them, but since my family doesn't care for hot, I always omit them.
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A friend sent this to me..As far as I can see, grief will never truly end.It may become softer overtime, more gentleand some days will feel sharp.But grief will last as long as Love does - ForeverIt's simply the way the absence of your loved onemanifests in your heart. A deep longing accompaniedby the deepest Love some days. The heavy fog mayreturn and the next day, it may recede.Once again, it's...
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Today is my 25th birthday, to my somewhat lack of surprise I can see already no one really seems to care. I've always been the kinda person to make sure that everyone I Care about feels appreciated and knew somebody had their back. I can count 4 times this year when I Went out of my way to make sure a "friend" felt good on their birthday, especially if they got left hanging. Its early in the...
And technically, this really isn't a "roast" but a "braise". But that's really neither here nor there. It's good in the end .
LOL
Recipe from Barbecue Secrets by Ron Shewchuck.
You can easily substitute ripe pears or nectarines for the peach halves. The key is to use
perfectly ripe peaches so it's easy to halve and peel them.
3/4 cup Jack DanIel's Tennessee Whiskey
r
- 1/2cup/125mLhoney - ~
Freshly ground black pepper
Freshly grated nutmeg
8 ripe but firm freestone peaches, halved and peeled
I Tbsp./15 mL fresh lemon juice
I cup/250 mL whipped cream, sweetened with Amaretto, or premium vanilla ice cream
8 sprigs fresh mint
Soak a cedar plank for six hours to overnight. In a small saucepan over medium-high heat, combine the whisky and
honey. Season with pepper and nutmeg. Bring to a boil, reduce the heat and simmer until the liquid is reduced by half.
Remove from the heat and cool. Arrange the peaches in a dish just large enough to hold them in one layer and brush with
lemon juice. Spoon I Tbsp./15 mL whiskey-honey mixture over each peach and let marinate for I hour. Preheat the grill
to high. Place the soaked plank on the grill, close the lid and bake for 3 to 5 minutes or until it begins to crackle and
smoke. Carefully lift the lid, place peaches on the plank, cut side up, and close the lid. Cook for 3 to 5 minutes or until the
peaches are hot and tender, and starting to char on the edges. Remove from the plank and transfer to dessert plates.
Garnish each pear with a dollop of Devonshire Cream or ice cream, drizzle with the remaining whiskey-honey mixture,
add a sprig of mint and serve immediately. Serves 8
Barbecues
I have a recipe for no-bake cookies; very chocolatey and gooey (and quick!). I cook the old-fashion way...."yep...that looks about right". So bear with me.
In a large pot over med-high heat on the stove, stir together:
1/2 C milk
1/2 C cocoa
1/2 C butter
1/2 C peanut butter
2 C sugar.
Bring mixture to a rapid boil and stir constantly for 1 minute. Remove from heat. (Optional--add 1 tsp vanilla extract--I don't, I like it just the way it is!).
Stir in 2 1/2 to 3 C of quick oats. Drop by the spoonfuls onto wax paper and cool.
They remain gooey for quite some time. I prefer to eat them off the spoon while they're still warm--YUMMY!
Don't start throwing stones at me, okay!