Recipe and Cook's Corner

[ingmarnicebbmt]

*salivates*

[gnash]

lol. hands ingy a drool cup.

Oh, I forgot to remove the pips LOL.  We had this pip/seed conversation a few months ago.

I think they may add a little pectin, and also a slight bitterness, which I like.

oh, cool. yeah, i like that too. i like marmalades because of their sharpness.

[richchan]

Knowing how much Jimmy (Gnash) enjoys hot things, here's a corn-on-the-cob basting guaranteed to burn your stomach lining!

Habañero Lime Butter

½ cup sweet butter
1 habañero pepper minced (if you’ve never worked with habanero peppers, be careful!)
2 cloves garlic minced
1 tsp salt
½ tsp dark brown sugar
Pinch of fresh black pepper

Whip all ingredients together in a blender or food processor
Roll into a log in waxed paper and chill.

Best with corn on the cob but also good with other fresh vegetables.

[Castro]

Not a recipe, just a hot-weather reminder:

Rinse and drain a bunch of sweet seedless green grapes.  Put in a bowl; stow in the freezer compartment.  Grab a handful every so often...

[gnash]

Knowing how much Jimmy (Gnash) enjoys hot things, here's a corn-on-the-cob basting guaranteed to burn your stomach lining!

LOL... those peppers are SOO hot... you could cut that recipe down to 1/8th a pepper and it would still be fine!!!

the recipe sounds very good though, and fresh grilled corn on the cob would be soo tasty right now.


ETA: how much lime? i guess just the juice of one would be fine.

[gnash]

Not a recipe, just a hot-weather reminder:

Rinse and drain a bunch of sweet seedless green grapes.  Put in a bowl; stow in the freezer compartment.  Grab a handful every so often...

i've heard of people doing that and using them for ice cubes in drinks!

[dahlia]

As requested, recipe for the jam which my husband sort of invented.  Under his instructions my daughter made it, the first time she's ever made jam, and won first prize in the flower and vegetable show!

It can also be used for peaches, plums etc.

Apricot and Lemon Jam

Interesting detail about the apricot kernels and lemon seeds .....

I am making peach jam this very moment

*runs to make some adjustment*

[gnash]

one of my favorite summertime summertime drinks is el salvadoran recipe. it's good, very refreshing, and healthy tasting. great with a nice bean and cheese pupusa, and that spicy cole slaw they serve in paper dishes. YUM. i've never made it (yet), but they serve it at most of the el salvadoran restaurants. ...... i think this is the recipe. but i don't remember chopped lettuce or anything lettuce-like. but they serve the drink cold with some chopped fruit in the bottom (it sinks), which you can eat if you want. i thought it was just apple and orange, but i guess they add other stuff. they usually keep it in a giant 5 gallon glass jar on the counter, with saran wrap on top.


Refresco de Ensalada

1 mamey
3 marañones
1 small pineapple
1 green apple
5 oranges
sugar
salt
10 glasses of water

Chopped Lettuce or watercress

Peel and chop up the mamey, the pineapple and the green apple. Squeeze 2 marañones and chop up the third one and squeeze the oranges too. Add a pinch of salt and let it stand for one hour. Add the lettuce or watercress and the water and let it cool. Enjoy!

http://www.cocinadelmundo.com/paises/el_salvador/beb/6386.html




mamey and marañones..... what? 

http://en.wikipedia.org/wiki/Mamey_Sapote         <------------- will look for these at the central american markets

http://irwyn12.blogspot.com/2007/05/maraones.html         <-------------- it's the fruit of the cashew nut!!

[gnash]

okay i found a different version. even more different from what i'm used to, but it looks good, almost like a fruity gazpacho! it would make a great summer treat. i ran the recipe through google translate. i would probably replace the "red soda" with plain sparkling mineral water.




http://i1.trekearth.com/photos/43748/salpicon.jpg


salpicón de frutas


The salad is a refreshing combination of fruit ideal to accompany meals. Colombia is a typical drink is tasty besides its nutritional punch

Ingredients

The amounts are to taste.

* Piña.
* Papaya.
* Sandia.  <---------  a type of watermelon?
* Bananas.
* Mango.
* Melon.
* Apple.
* Colombiana (is a red soda you can find in any supermarket Colombia)

Preparation

Peel fruit and cut it into small cubes. Mix all fruits and serves a few tablespoons into a glass. Pour the soda and garnish with a cone.

Or you put a bit of condensed milk over your salad or a scoop of vanilla ice cream.

read more: http://www.skyscraperlife.com/latin-bar/20669-geografia-gastronomica-de-latinoamerica-11.html

[Cally]

Interesting detail about the apricot kernels and lemon seeds .....

I am making peach jam this very moment

*runs to make some adjustment*

*Looks forward to hearing about results*

[chapeaugris]

I made your apricot jam yesterday, Sara, and it wasn't too successful for me. I think the problem was the apricots, which we're not very flavourful. I was also doubtful about the jam actually setting without pectin, so I added some but made a mistake in quantity, forgetting that your recipe had double the amount of fruit than the directions I was following on the pectin pacakage called for. So the jam didn't thicken much. I didn't boil it as long as you instructed, because of the pectin, and maybe that was also a factor. It's tasty, but not extraordinary. But I've bombed out with jam once already this summer, when I used sugar that already has pectin in it for cherry jam. It didn't gel enough either. We use my runny failures in crumbles, adding them to drier fruit like apples.

There are still plenty of apricots on the market, so if I find some good ones I'd like to try this again.

[fritzkep]

There was an article on National Public Radio news this morning, about the great cuisines of the world. They made the argument that after the French and Chinese, that of Turkey should be included, since the Ottoman Empire was composed of many peoples and they took the best of all of their subject peoples. It was interesting; there's no link yet until after the last West Coast broadcast is finished, but will be able to be found here:

http://www.npr.org/templates/rundowns/rundown.php?prgId=10&prgDate=8-1-2010

[Cally]

I made your apricot jam yesterday, Sara, and it wasn't too successful for me. I think the problem was the apricots, which we're not very flavourful. I was also doubtful about the jam actually setting without pectin, so I added some but made a mistake in quantity, forgetting that your recipe had double the amount of fruit than the directions I was following on the pectin pacakage called for. So the jam didn't thicken much. I didn't boil it as long as you instructed, because of the pectin, and maybe that was also a factor. It's tasty, but not extraordinary. But I've bombed out with jam once already this summer, when I used sugar that already has pectin in it for cherry jam. It didn't gel enough either. We use my runny failures in crumbles, adding them to drier fruit like apples.

There are still plenty of apricots on the market, so if I find some good ones I'd like to try this again.

Oh dear, Kim *feels responsible*.  I must say ours sometimes does end up quite runny but still tastes good.  Don't know if it depends on the ripeness of the apricots.  But we are often surprised by our jam results .  Daughter's was perfect though.

[chapeaugris]

These apricots were quite ripe but just tasted kind of blah. I should've tasted them before buying. But I came home with 2 kilos of them so not making jam wasn't an option! 

[gnash]

the nectarines in the stores right now (at least in michigan) are reaaaallly good. i've been enjoying them raw, or alongside vanilla gelato. this is a recipe we want to try when camping up at higgins lake. i probably won't make the actual chutney, but i know that grilled nectarines alone are good and will make a nice side dish. bringing up the lamb pre-marinated in a zip-lock bag will mean less work at the campsite. instead of the the chutney, i think a nice tzatziki will do.


Indian Curry Lamb Skewers with Mint-Grilled Nectarine Chutney with Pita


Grilled Nectarine-Mint Chutney:

4 nectarines, halved and pitted
Canola oil
Salt and freshly ground black pepper
1 small red onion, halved and thinly sliced
1 serrano chile, finely diced
1 clove garlic, finely chopped
1 (1-inch) piece fresh ginger, grated
1 teaspoon whole mustard seeds
1/2 cup white wine vinegar
1/4 cup brown sugar
1/4 cup golden raisins
3 tablespoons unsweetened coconut
3 tablespoons finely chopped fresh mint leaves


Skewered Lamb Curry with Grilled Pita:

1/4 cup coriander seeds
2 tablespoons cumin seeds
2 teaspoons brown mustard seeds
1 teaspoon whole black peppercorns
2 teaspoons ancho chili powder
2 teaspoons turmeric
3 cloves garlic, finely chopped
1-inch piece fresh ginger, finely grated
1/4 cup canola oil
1/4 cup white wine vinegar
1 1/2 pounds boneless lamb shoulder, cut into 1-inch dice
6-inch wooden skewers, soaked in cold water for 20 minutes
Kosher salt
Olive oil, for drizzling
4 pita breads, with pockets


For the chutney:

Heat the grill to high.

Brush the nectarines with oil and season with salt and pepper. Grill, cut side down until lightly golden brown, about 3 minutes. Turn the nectarines over and grill until just cooked through, about 2 minutes longer. Remove from the grill and coarsely chop.

Heat 2 tablespoons of oil in a medium saucepan on the grates of the grill. Add the onion and cook until soft. Add the chile, garlic, ginger and mustard seeds and cook for 1 minute. Add the vinegar and sugar and cook until the sugar dissolves and the mixture thickens slightly. Stir in the nectarines and cook for 1 minute, season with salt and pepper. Transfer to a bowl, cool, and stir in the raisins, coconut and mint. Let cool to room temperature before serving.


For the skewers:

Heat the grill to high. Combine the coriander, cumin, mustard seeds and black peppercorns in a small skillet on the grates of the grill and grill until lightly toasted, about 1 1/2 minutes, stirring a few times; transfer to a coffee grinder and process until finely ground and place in a bowl. Add the ancho, turmeric, garlic, ginger, 1/4 cup canola oil and vinegar and whisk until it forms a paste. If the mixture is too dry, add a few tablespoons of water to loosen it to a paste.

Place lamb in a large bowl, add the curry paste and toss to coat each piece of lamb. You can grill immediately or cover and refrigerate for up to 4 hours to allow the flavors to intensify.

Skewer 2 pieces of lamb onto 2 skewers so that the meat lays flat on the grill. Season both sides of the lamb with salt and grill until golden brown and slightly charred on both sides and cooked to medium-rare doneness, 2 to 3 minutes per side. Drizzle with olive oil and serve with pita bread and chutney.


recipe source