Text 38033, 121 rader
Skriven 2010-05-22 07:40:00 av Dave Drum (40758.cooking)
  Kommentar till text 38006 av Ruth Haffly (1:396/45.28)
Ärende: Catsup
==============
-=> Ruth Haffly wrote to Dave Drum <=-

 DD>  Categories: Five, Beef, Marinades, Vegetables
 DD>       Yield: 4 servings

 DD>     1/2 c  Tomato catsup
 DD>     1/4 c  Soy Sauce
 DD>     1/4 c  Cider vinegar
 DD>       1 sm Onion; chopped
 DD>       3 lb (to 4)  Blade steak; 3/4"
 DD>            - to 1" thick

 RH> One where I would not use HFCS ketchup, of course.

 DD> I just looked at my bottle of Brooks catsup. Sugar. No HFCS.   Bv)=

 DD> Brooks, of course, is the only catsup I stock.

 RH> I don't know that brand.  Most of what we buy now is either Lowe's Full
 RH> Circle (their organic line) or 365, the organic line from Whole Foods
 RH> Market.

It seems to be a Midwest and Mid-south brand - despite being owned by Birdseye
Foods. Were it not for the HFCS (I pretty much duck that, too) Heinz Hot &
Spicy Ketchup would be a great substitute.

 DD>       Title: Thai Turkey Chilli
 DD>  Categories: Chilli, Stews, Poultry, Vegetables, Chilies
 DD>       Yield: 6 servings

 DD>      31 oz (2 cans) Brooks Hot Chili
 DD>            - Beans in chili sauce
 DD>       3 tb Peanut butter
 DD>     1/2 c  Fresh cilantro; chopped

 RH> You lost me with the peanut butter, Steve with the cilantro in this
 RH> one.

Y'all don't care much for Thai food, then? Cuz Thai uses a LOT of
peanuts/peanut butter and/or cilantro.
Using peanut butter in Thai/Oriental cooking is merely a shortcut for using
actual peanuts ... which are also often chopped and used as a garnish.

Other than making an effort to leave out beer/wine/booze containing recipe when
posting to you - I make NO distinctions on ingredients ... as the recipes are
fair game for all in a public forum. Were this an e-mail exchange I would, of
course, tailor the recipes differently.

PS - Peanut butter used in a sauce as in the recipe below is a waaaaaaaayyyyyyy
different taste from the PBJ stuff you are probably used to (and may not care
for).

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pork Satay w/Peanut Sauce
 Categories: Pork, Chilies, Citrus, Bbq, Nuts
      Yield: 6 servings

      1 sm Onion; chopped
      1    Ginger root (1"); chopped
      2 cl Garlic; chopped
      1    Dried red chile
           +=OR=+
      1 ts Chinese chile sauce
      1    Lime; juiced, zested
      2 tb Soy sauce
      1 tb Brown sugar
      1 tb Vegetable oil
     12 oz Pork tenderloin

MMMMM--------------------PEANUT LIME SAUCE--------------------------
    1/4 c  Peanut butter
    1/4 c  Soy sauce
    1/4 c  Fresh lime juice
      1 tb Rice vinegar
      3 tb Coriander; chopped
      1 tb Brown sugar
    1/2 ts Chinese chile sauce
           +=OR=+ 
    1/4 ts Dried chile flakes
 
  Substitute chicken, shrimps or beef for the pork, if desired
   
  Make the sauce up to 3 days ahead of time, but grill the
  satays at the last minute.
   
  Soak about 18 bamboo skewers in water for 1 hour. Combine
  all ingredients except meat in food processor or blender and
  purée.
   
  Place marinade in bowl. Cut pork into 6-inch lengths. Slice
  each length into 1/2-inch long strips and thread onto bamboo
  skewers. Pour over marinade, cover and marinate for 2 hours.
   
  Grill or broil pork for 2 minutes on each side or until
  cooked through.
   
  Peanut Lime Dipping Sauce: Add peanut butter to a small bowl
  and slowly whisk in remaining ingredients.
   
  Dessert: Cool, sweet and simple, a colourful selection of
  fresh fruit and berries, or of fruit-flavoured sorbets or
  sherbets, is the perfect finish to a midsummer Thai dinner.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... I respect faith, but doubt is what gets you an education. - Wilson Mizner
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