RainDove25
Literotica Guru
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Tick..Tock..Tick Tock... 
THE EUCALYPTUS TREE...The world's finest Cuisine
- Thread starter koalabear
- Start date
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koalabear
~Armed and Fuzzy~
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Coffee-Glazed Oven Brisket
Serves 6
* 3 pounds beef brisket (thin first-cut)
* Coarse salt and ground pepper
* 2 tablespoons olive oil
* 1/2 cup freshly brewed black coffee
* 1/2 cup ketchup
* 1/2 cup chili sauce
* 1/2 cup honey
* 1/3 cup Worcestershire sauce
* 1 garlic clove, minced
* 1 tablespoon soy sauce
Directions
1. Preheat oven to 325 degrees. Season beef brisket with salt and pepper. In a large Dutch oven over high heat, warm oil. Add brisket, fat side down, and cook until well browned, 4 to 5 minutes per side. Remove from heat.
2. In a small bowl, combine coffee, ketchup, chili sauce, honey, Worcestershire sauce, garlic, and soy sauce. Pour over brisket.
3. Cover; bake, flipping halfway through, until meat shreds easily with a fork, 2 1/2 to 3 hours. Remove from oven; slice on the bias against the grain. Transfer remaining sauce from Dutch oven to a gravy boat, and serve with brisket.
Serves 6
* 3 pounds beef brisket (thin first-cut)
* Coarse salt and ground pepper
* 2 tablespoons olive oil
* 1/2 cup freshly brewed black coffee
* 1/2 cup ketchup
* 1/2 cup chili sauce
* 1/2 cup honey
* 1/3 cup Worcestershire sauce
* 1 garlic clove, minced
* 1 tablespoon soy sauce
Directions
1. Preheat oven to 325 degrees. Season beef brisket with salt and pepper. In a large Dutch oven over high heat, warm oil. Add brisket, fat side down, and cook until well browned, 4 to 5 minutes per side. Remove from heat.
2. In a small bowl, combine coffee, ketchup, chili sauce, honey, Worcestershire sauce, garlic, and soy sauce. Pour over brisket.
3. Cover; bake, flipping halfway through, until meat shreds easily with a fork, 2 1/2 to 3 hours. Remove from oven; slice on the bias against the grain. Transfer remaining sauce from Dutch oven to a gravy boat, and serve with brisket.
MidnightVixen
"Flirtaholic "
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koalabear said:and don't get frisky with those chop sticks........
liiiiiiiiiike Pinch you booty with em when you pass? heheh
RainDove25
Literotica Guru
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Pinch! ....hehehee
koalabear said:yes.....
starrynightin64
Gimpi Girl
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PUMPKIN PANCAKES WITH CANDIED WALNUTS AND ORANGE-MAPLE SYRUP
SERVES 4
CANDIED WALNUTS
1 egg white
1/4 teaspoon finely grated orange zest
1 cup chopped walnuts
1/4 cup sugar
1. Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk the egg white until foamy. Add the orange zest and toss the walnut pieces into the egg white mixture. Sprinkle in the sugar, mixing as you go.
3. Turn the nuts out onto the lined baking sheet and spread them out into a single layer. Bake for 8 minutes, then stir the nuts around to ensure both an even toasting and an even sugar coating. Return the sheet to the oven and bake for another 5 to 6 minutes. The nuts should be toasted, but the sugar should not be caramelized. Remove the sheet from the oven.
4. Lay a fresh sheet of parchment paper on the counter. Remove the nuts from the baking sheet, scraping if necessary, and leave them on the parchment to cool. Stir occasionally to separate them. These can be made up to 5 days in advance and stored in an airtight container at room temperature.
ORANGE-MAPLE SYRUP
1 cup Grade A maple syrup
(see page 208)
4 tablespoons (1/2 stick) butter
Juice of 1/2 orange
Put the syrup, butter, and juice in a small pot and warm over medium heat. Stir together and set aside. This can be made up to 24 hours in advance and kept, covered, in the refrigerator.
PUMPKIN PANCAKES
3/4 cup flour
1 teaspoon baking powder
Generous pinch of salt
11/2 teaspoons pumpkin pie spice
1 whole egg plus 1 egg yolk
2 tablespoons Grade A maple syrup
1 cup milk
11/2 cups canned pumpkin or roasted pumpkin (1. Preheat the oven to 450ºF. 2. Remove the tops of the pumpkins by cutting a circle into the top of each pumpkin at an angle with a paring knife. Scoop out the pulp and seeds with a spoon. Put the pumpkins and tops in a pan. Pour 1/2 inch of water around them, season with salt and pepper, and cover with aluminum foil. Bake until tender, 20 to 25 minutes. Let cool enough to touch, then cut a little "window," about 2 inches square, into one side of each pumpkin, starting from the top.)
4 tablespoons (1/2 stick) butter
Vanilla ice cream, optional
1. Preheat the oven to 250ºF.
2. In a medium mixing bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. In a small bowl, whisk together the egg and yolk with the maple syrup, then whisk in the milk. Pour the liquid mixture over the dry ingredients, add the pumpkin, and stir to combine. Set an ovenproof plate or a parchment-lined sheet in the oven.
3. Heat a wide nonstick pan over medium-low heat. Add 1 tablespoon of the butter. As soon as the butter melts and begins to foam, ladle in four 3-inch pancakes. For perfect circles, you can use pancake rings, but lightly swirling the batter with the underside of the ladle will work just as well. Cook the pancakes for 4 minutes, flip them, and cook for another minute or so. Transfer the pancakes to the plate in the oven to keep them warm, stacking the batch in a neat little pile. Repeat with the remaining butter and batter.
4. To serve, place a stack of pancakes in the center of each of four plates. Top with warm syrup and generously sprinkle with nuts. If you like, add a scoop of vanilla ice cream to each serving.
Wine
The caramel and maple notes need a dessert wine with those same flavors, such as a sticky from Australia's Rutherglen region, known for their fantastic and good-value sweet muscats. Try Campbell's Rutherglen Muscat.
SERVES 4
CANDIED WALNUTS
1 egg white
1/4 teaspoon finely grated orange zest
1 cup chopped walnuts
1/4 cup sugar
1. Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk the egg white until foamy. Add the orange zest and toss the walnut pieces into the egg white mixture. Sprinkle in the sugar, mixing as you go.
3. Turn the nuts out onto the lined baking sheet and spread them out into a single layer. Bake for 8 minutes, then stir the nuts around to ensure both an even toasting and an even sugar coating. Return the sheet to the oven and bake for another 5 to 6 minutes. The nuts should be toasted, but the sugar should not be caramelized. Remove the sheet from the oven.
4. Lay a fresh sheet of parchment paper on the counter. Remove the nuts from the baking sheet, scraping if necessary, and leave them on the parchment to cool. Stir occasionally to separate them. These can be made up to 5 days in advance and stored in an airtight container at room temperature.
ORANGE-MAPLE SYRUP
1 cup Grade A maple syrup
(see page 208)
4 tablespoons (1/2 stick) butter
Juice of 1/2 orange
Put the syrup, butter, and juice in a small pot and warm over medium heat. Stir together and set aside. This can be made up to 24 hours in advance and kept, covered, in the refrigerator.
PUMPKIN PANCAKES
3/4 cup flour
1 teaspoon baking powder
Generous pinch of salt
11/2 teaspoons pumpkin pie spice
1 whole egg plus 1 egg yolk
2 tablespoons Grade A maple syrup
1 cup milk
11/2 cups canned pumpkin or roasted pumpkin (1. Preheat the oven to 450ºF. 2. Remove the tops of the pumpkins by cutting a circle into the top of each pumpkin at an angle with a paring knife. Scoop out the pulp and seeds with a spoon. Put the pumpkins and tops in a pan. Pour 1/2 inch of water around them, season with salt and pepper, and cover with aluminum foil. Bake until tender, 20 to 25 minutes. Let cool enough to touch, then cut a little "window," about 2 inches square, into one side of each pumpkin, starting from the top.)
4 tablespoons (1/2 stick) butter
Vanilla ice cream, optional
1. Preheat the oven to 250ºF.
2. In a medium mixing bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. In a small bowl, whisk together the egg and yolk with the maple syrup, then whisk in the milk. Pour the liquid mixture over the dry ingredients, add the pumpkin, and stir to combine. Set an ovenproof plate or a parchment-lined sheet in the oven.
3. Heat a wide nonstick pan over medium-low heat. Add 1 tablespoon of the butter. As soon as the butter melts and begins to foam, ladle in four 3-inch pancakes. For perfect circles, you can use pancake rings, but lightly swirling the batter with the underside of the ladle will work just as well. Cook the pancakes for 4 minutes, flip them, and cook for another minute or so. Transfer the pancakes to the plate in the oven to keep them warm, stacking the batch in a neat little pile. Repeat with the remaining butter and batter.
4. To serve, place a stack of pancakes in the center of each of four plates. Top with warm syrup and generously sprinkle with nuts. If you like, add a scoop of vanilla ice cream to each serving.
Wine
The caramel and maple notes need a dessert wine with those same flavors, such as a sticky from Australia's Rutherglen region, known for their fantastic and good-value sweet muscats. Try Campbell's Rutherglen Muscat.
starrynightin64
Gimpi Girl
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Pumpkin French Toast with Fig-Maple Syrup and Alspice Butter
Serves: 4
Allspice Butter
1 stick unsalted butter, at room temperature
1 tablespoon ground allspice
2 tablespoon pure maple syrup
1/4 teaspoon salt
Place ingredients in a food processor and process until smooth. Scrape into a bowl, cover and refrigerate for 30 minutes.
Fig Maple Syrup
6 fresh figs, quartered
1 1/4 cups pure maple syrup
Place figs and syrup in a small saucepan and simmer over low heat until the figs are soft, about 10 minutes.
Pumpkin French Toast
3 tablespoons canned solid packed pumpkin
6 large eggs
2 egg yolks
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
Pinch of cloves
Pinch of freshly grated nutmeg
1 teaspoon pure vanilla extract
2 cups whole milk
1 cup heavy cream
1/4 teaspoon salt
8 1-inch-thick slices day-old brioche
4 tablespoons unsalted butter, cut into tablespoons
1/4 cup vegetable oil
1.Whisk together the pumpkin, eggs, sugar, cinnamon, vanilla, milk, cream and salt in a large bowl. Place the bread in baking dish and pour the pumpkin mixture over and turn the bread to coat evenly. Let sit for 5 minutes.
2. Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large, nonstick sauté pan over medium-high heat. Place 4 slices of the bread in the pan and cook until golden brown on 1 side, about 2-3 minutes. Turn the slices over and cook until golden brown, 2-3 minutes longer. Wipe the pan out with paper towels and repeat with the remaining butter, oil and bread. Serve 2 slices per serving with a few tablespoons of the butter and some of the fig-maple syrup.
Serves: 4
Allspice Butter
1 stick unsalted butter, at room temperature
1 tablespoon ground allspice
2 tablespoon pure maple syrup
1/4 teaspoon salt
Place ingredients in a food processor and process until smooth. Scrape into a bowl, cover and refrigerate for 30 minutes.
Fig Maple Syrup
6 fresh figs, quartered
1 1/4 cups pure maple syrup
Place figs and syrup in a small saucepan and simmer over low heat until the figs are soft, about 10 minutes.
Pumpkin French Toast
3 tablespoons canned solid packed pumpkin
6 large eggs
2 egg yolks
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
Pinch of cloves
Pinch of freshly grated nutmeg
1 teaspoon pure vanilla extract
2 cups whole milk
1 cup heavy cream
1/4 teaspoon salt
8 1-inch-thick slices day-old brioche
4 tablespoons unsalted butter, cut into tablespoons
1/4 cup vegetable oil
1.Whisk together the pumpkin, eggs, sugar, cinnamon, vanilla, milk, cream and salt in a large bowl. Place the bread in baking dish and pour the pumpkin mixture over and turn the bread to coat evenly. Let sit for 5 minutes.
2. Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large, nonstick sauté pan over medium-high heat. Place 4 slices of the bread in the pan and cook until golden brown on 1 side, about 2-3 minutes. Turn the slices over and cook until golden brown, 2-3 minutes longer. Wipe the pan out with paper towels and repeat with the remaining butter, oil and bread. Serve 2 slices per serving with a few tablespoons of the butter and some of the fig-maple syrup.
starrynightin64
Gimpi Girl
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ACORN SQUASH RINGS GLAZED WITH MAPLE & ORANGE
So named because of its distinctive acorn shape, the acorn squash has ribbed, dark green skin that turns orange with storage. Its orange flesh is mild and sweet. Tori combines acorn squashes with maple syrup and dried cranberries, favorite flavors of autumn, to create a warming side dish.
Tip: For a really unique way of serving squash or pumpkin with a meal, slice them into rings and use a biscuit cutter to remove the seeds. You can do this a day in advance.
3 acorn squashes, each about 1 1/2 lb.
Kosher salt and freshly ground pepper, to taste
3 Tbs. unsalted butter, melted
1/4 cup plus 1 Tbs. water
1/4 cup fresh orange juice
2 Tbs. finely chopped orange zest
1/4 cup maple syrup
2 Tbs. chopped fresh thyme, plus sprigs for garnish
1/4 cup chopped dried cranberries
Preheat oven to 400°F.
Cut the ends off each squash, then cut the squashes crosswise into slices 1/2 inch thick. Using a biscuit cutter larger that the seeded center of each slice, cut out and discard the seeds, leaving a neat circle. Place the squash rings in a large bowl and season generously with salt and pepper. Toss with 2 Tbs. of the melted butter. Arrange the squash rings in a large, ovenproof sauté pan.
In a small bowl, whisk together the 1/4 cup water, orange juice and zest. Pour over the squash rings. Set the pan over medium-high heat, cover and cook until the squash rings are almost tender when pierced with a fork, about 15 minutes.
In a small bowl, whisk together the remaining 1 Tbs. melted butter, the 1 Tbs. water, the maple syrup, chopped thyme and cranberries. Pour over the squash rings. Transfer the pan to the oven and bake, uncovered, until the squash rings are tender when pierced with a fork, 15 to 20 minutes.
Transfer the squash rings to a serving bowl, garnish with the thyme sprigs and serve immediately.
Serves 8.
Recipe courtesy the Williams-Sonoma Kitchen.
So named because of its distinctive acorn shape, the acorn squash has ribbed, dark green skin that turns orange with storage. Its orange flesh is mild and sweet. Tori combines acorn squashes with maple syrup and dried cranberries, favorite flavors of autumn, to create a warming side dish.
Tip: For a really unique way of serving squash or pumpkin with a meal, slice them into rings and use a biscuit cutter to remove the seeds. You can do this a day in advance.
3 acorn squashes, each about 1 1/2 lb.
Kosher salt and freshly ground pepper, to taste
3 Tbs. unsalted butter, melted
1/4 cup plus 1 Tbs. water
1/4 cup fresh orange juice
2 Tbs. finely chopped orange zest
1/4 cup maple syrup
2 Tbs. chopped fresh thyme, plus sprigs for garnish
1/4 cup chopped dried cranberries
Preheat oven to 400°F.
Cut the ends off each squash, then cut the squashes crosswise into slices 1/2 inch thick. Using a biscuit cutter larger that the seeded center of each slice, cut out and discard the seeds, leaving a neat circle. Place the squash rings in a large bowl and season generously with salt and pepper. Toss with 2 Tbs. of the melted butter. Arrange the squash rings in a large, ovenproof sauté pan.
In a small bowl, whisk together the 1/4 cup water, orange juice and zest. Pour over the squash rings. Set the pan over medium-high heat, cover and cook until the squash rings are almost tender when pierced with a fork, about 15 minutes.
In a small bowl, whisk together the remaining 1 Tbs. melted butter, the 1 Tbs. water, the maple syrup, chopped thyme and cranberries. Pour over the squash rings. Transfer the pan to the oven and bake, uncovered, until the squash rings are tender when pierced with a fork, 15 to 20 minutes.
Transfer the squash rings to a serving bowl, garnish with the thyme sprigs and serve immediately.
Serves 8.
Recipe courtesy the Williams-Sonoma Kitchen.
starrynightin64
Gimpi Girl
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Corn Relish
1 quart white corn
1 quart yellow corn
1 cup chopped celery
1 cup chopped onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
2 cups sugar
2 tablespoons dry mustard
1 tablespoon celery seeds
1 tablespoon mustard seeds
1 tablespoon salt
1 tablespoon turmeric
1 quart apple cider vinegar
1 cup water
combine all ingredients in a large sauce pan bring to boil , then reduce heat and simmer for 20 minutes pack the relish into hot jars leaving 1\4 inch head space adjust the caps
1 quart white corn
1 quart yellow corn
1 cup chopped celery
1 cup chopped onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
2 cups sugar
2 tablespoons dry mustard
1 tablespoon celery seeds
1 tablespoon mustard seeds
1 tablespoon salt
1 tablespoon turmeric
1 quart apple cider vinegar
1 cup water
combine all ingredients in a large sauce pan bring to boil , then reduce heat and simmer for 20 minutes pack the relish into hot jars leaving 1\4 inch head space adjust the caps
starrynightin64
Gimpi Girl
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ME?????koalabear said:substitute cast iron for non stick and live longer....hehehehe....
Your not cooking are you?!!!!.....
nope I'm just hungry
starrynightin64
Gimpi Girl
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I didn't quit my job they quit me...koalabear said:Teach ya to quit your job......
starrynightin64
Gimpi Girl
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- Posts
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that 3rd party company is only keeping the staff that cheats, steals and lies about doing the workkoalabear said:Oh sure blame the good guys.....
someone told me once I was too nice & too honest
starrynightin64
Gimpi Girl
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That's ok they lied & had told Uncle Bill I was on medical leave...koalabear said:Damned commies........
starrynightin64
Gimpi Girl
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I emailed and let them know what went on...koalabear said:well e mail him and tell him it was mental leave....hehehehe.......
funny it seems the Big M is now taking over a large amount of the duties and direct contact with the road crew...
I have a feeling they are setting up to take it over themselves. I bet by next year at the latest
koalabear
~Armed and Fuzzy~
- Joined
- Mar 14, 2001
- Posts
- 101,964
starrynightin64 said:I emailed and let them know what went on...
funny it seems the Big M is now taking over a large amount of the duties and direct contact with the road crew...
I have a feeling they are setting up to take it over themselves. I bet by next year at the latest
cuts down on complaints that way......
koalabear
~Armed and Fuzzy~
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Thanks ICR!
This one is great for tricking kids into eating veges.
Vegetable Slice
6 rashers bacon
1 1/2 cups cheese, grated
3 large zucchini, grated
2 carrots, grated
1 cup SR flour
8 eggs, lightly beaten
1 large onion
1 cup corn
Preheat oven to 180 deg
Cook bacon and onion in pan.
Combine all other ingredients in a bowl.
Press into oven tray and cook for 45 mins to 1 hour.
This one is great for tricking kids into eating veges.
Vegetable Slice
6 rashers bacon
1 1/2 cups cheese, grated
3 large zucchini, grated
2 carrots, grated
1 cup SR flour
8 eggs, lightly beaten
1 large onion
1 cup corn
Preheat oven to 180 deg
Cook bacon and onion in pan.
Combine all other ingredients in a bowl.
Press into oven tray and cook for 45 mins to 1 hour.
koalabear
~Armed and Fuzzy~
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- Mar 14, 2001
- Posts
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Thanks hd!
Loaded Baked Potato Salad
5 lbs small unpeeled red potatoes, cubed
1tsp salt
1/4 tsp pepper
8 hard-boiled eggs, chopped
1 LB sliced bacon, cooked and crumbled
2 cups shredded cheddar cheese
1 medium vidalia or sweet onion, chopped
3 dill pickles, chopped
1 1/2 sour cream
1 cup mayonnaise
2-3 tsp prepared mustard
Place potatoes in a greased baking pan, sprinkle with salt & petter and bake, uncovered at 425 for 40-45 minutes or until tender. Cool in pan on wire rack. In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. In a small bowl combine the sour cream, mayonnaise and mustard. pour over the potato mixture and toss to coat. Serve immediately.
This makes a HUGE batch of potato salad, so you may want to cut the ingredients in half.
Loaded Baked Potato Salad
5 lbs small unpeeled red potatoes, cubed
1tsp salt
1/4 tsp pepper
8 hard-boiled eggs, chopped
1 LB sliced bacon, cooked and crumbled
2 cups shredded cheddar cheese
1 medium vidalia or sweet onion, chopped
3 dill pickles, chopped
1 1/2 sour cream
1 cup mayonnaise
2-3 tsp prepared mustard
Place potatoes in a greased baking pan, sprinkle with salt & petter and bake, uncovered at 425 for 40-45 minutes or until tender. Cool in pan on wire rack. In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. In a small bowl combine the sour cream, mayonnaise and mustard. pour over the potato mixture and toss to coat. Serve immediately.
This makes a HUGE batch of potato salad, so you may want to cut the ingredients in half.
koalabear
~Armed and Fuzzy~
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Thanks starry!
Yolkless Deviled Eggs Recipe
Ingredients
12 hard boiled eggs (discard yolks)
1 cup non-fat cottage cheese
1 tablespoon minced green onion
1 tablespoon Dijon mustard
2 teaspoon minced garlic
¼ teaspoon curry powder
Paprika and ground pepper to taste
Parsley for decoration
Preparation Instructions
1. Shell eggs and cut in half lengthwise. Remove the yolks and discard or save for future use. Place the egg white halves on a plate and set aside.
2. Blend the cheese, mustard, onion and spices in a blender or food processor.
3. Spoon the mixture into the egg white halves and sprinkle with paprika and pepper.
4. Decorate with parsley sprigs if desired.
Yolkless Deviled Eggs Recipe
Ingredients
12 hard boiled eggs (discard yolks)
1 cup non-fat cottage cheese
1 tablespoon minced green onion
1 tablespoon Dijon mustard
2 teaspoon minced garlic
¼ teaspoon curry powder
Paprika and ground pepper to taste
Parsley for decoration
Preparation Instructions
1. Shell eggs and cut in half lengthwise. Remove the yolks and discard or save for future use. Place the egg white halves on a plate and set aside.
2. Blend the cheese, mustard, onion and spices in a blender or food processor.
3. Spoon the mixture into the egg white halves and sprinkle with paprika and pepper.
4. Decorate with parsley sprigs if desired.
koalabear
~Armed and Fuzzy~
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- Posts
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Thanks DGO!
Jerk Chicken
5 pounds chicken pieces
6 green scallions, thinly sliced
2 large shallots, minced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 Scotch bonnet pepper, diced or to taste1 tablespoon brown sugar
1 tablespoon ground allspice
1 tablespoon fresh thyme (1 tsp. dried)
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 cup orange juice
1/2 cup rice wine vinegar
1/4 cup red wine vinegar
1/4 cup soy sauce
1/2 cup olive oil
In a bowl, combine the scallion greens, shallots, garlic, ginger and pepper. Set aside.
In another bowl, combine the sugar, six spices, and salt. Into the spices, whisk the orange juice, both vinegars & soy sauce. Slowly drizzle in the oil, while whisking constantly. Add the scallion mixture & stir to combine.
Let rest at least 1 hour before marinating meat and poultry.
Rinse chicken well, removing any excess fat. Rub the jerk sauce into the piece well. Cover and refrigerate overnight.
Prepare an indirect fire with medium-hot coal. Sear chicken on each side over direct coals, about 10 minutes total. Move chicken to indirect side of barbecue and cook for 1 hour, at 250 F, turning and basting with remaining marinade every 15 minutes.
You can also cook this in the oven as you would any chicken.
Jerk Chicken
5 pounds chicken pieces
6 green scallions, thinly sliced
2 large shallots, minced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 Scotch bonnet pepper, diced or to taste1 tablespoon brown sugar
1 tablespoon ground allspice
1 tablespoon fresh thyme (1 tsp. dried)
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 cup orange juice
1/2 cup rice wine vinegar
1/4 cup red wine vinegar
1/4 cup soy sauce
1/2 cup olive oil
In a bowl, combine the scallion greens, shallots, garlic, ginger and pepper. Set aside.
In another bowl, combine the sugar, six spices, and salt. Into the spices, whisk the orange juice, both vinegars & soy sauce. Slowly drizzle in the oil, while whisking constantly. Add the scallion mixture & stir to combine.
Let rest at least 1 hour before marinating meat and poultry.
Rinse chicken well, removing any excess fat. Rub the jerk sauce into the piece well. Cover and refrigerate overnight.
Prepare an indirect fire with medium-hot coal. Sear chicken on each side over direct coals, about 10 minutes total. Move chicken to indirect side of barbecue and cook for 1 hour, at 250 F, turning and basting with remaining marinade every 15 minutes.
You can also cook this in the oven as you would any chicken.
koalabear
~Armed and Fuzzy~
- Joined
- Mar 14, 2001
- Posts
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Thanks DGO!!
POTATO AND LEEK SOUP
2 tablespoons butter
1 large onion, chopped
2 leeks, chopped (wash thoroughly)
2 tablespoons flour
4 cups chicken stock
3 medium potatoes, peeled and cubed
salt and pepper to taste
1 cup low fat milk
Melt butter in saucepan over medium heat. Add onions and leeks, sauté gently until soft. Stir in flour and cook for 2 minutes. Gradually stir in stock.
Add potatoes, bring to the boil, simmer gently for 30-40 minutes or until potatoes are soft. Stir in milk and seasonings.
Puree soup in a blender. Add salt and pepper to taste.
Serves 6.
POTATO AND LEEK SOUP
2 tablespoons butter
1 large onion, chopped
2 leeks, chopped (wash thoroughly)
2 tablespoons flour
4 cups chicken stock
3 medium potatoes, peeled and cubed
salt and pepper to taste
1 cup low fat milk
Melt butter in saucepan over medium heat. Add onions and leeks, sauté gently until soft. Stir in flour and cook for 2 minutes. Gradually stir in stock.
Add potatoes, bring to the boil, simmer gently for 30-40 minutes or until potatoes are soft. Stir in milk and seasonings.
Puree soup in a blender. Add salt and pepper to taste.
Serves 6.
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