To fuck or to cook?

[taxwonk]

Originally posted by pony_trekker



OK, I have become addicted to this stuff.

Old bay fries, old bay macaroni and potato salad, old bay grilled chicken, old bay fried chicken.

It's also a primary component in my barbecue rub. And that's all I'm sayin'.

[ltl/fb]

Looking for greek-ish things to make with phyllo dough that are lowish on the difficulty scale. Any ideas?

[taxwonk]

Originally posted by ltl/fb
Looking for greek-ish things to make with phyllo dough that are lowish on the difficulty scale. Any ideas?

Spanokopita. Spinach, Feta, egg, a few spices, wrapped in phyllo.

[Sparklehorse]

Originally posted by ltl/fb
Looking for greek-ish things to make with phyllo dough that are lowish on the difficulty scale. Any ideas?

I'll look in my vegetarian Jewish cookbook later but you can put practically any kind of savory filling you like into phyllo dough. Caramelized onions/leeks, pumpkin, lentils, flavored ricotta cheese are fillings I can remember seeing mentioned, off the top of my head.

[Sparklehorse]

Originally posted by Sparklehorse
I'll look in my vegetarian Jewish cookbook later but you can put practically any kind of savory filling you like into phyllo dough. Caramelized onions/leeks, pumpkin, lentils, flavored ricotta cheese are fillings I can remember seeing mentioned, off the top of my head.

ETA: I don't know if any of these will suit your "greekish" requirements. I will try to post when my blood sugar is more elevated in the future.

[NotFromHere]

Originally posted by ltl/fb
Looking for greek-ish things to make with phyllo dough that are lowish on the difficulty scale. Any ideas?

Artichoke with goat cheese wrapped in phyllo
Categories: Appetizers
Yield: 1 Servings
1 Artichoke bottom
1 ounce White wine
¼ ounce Basil
¼ ounce Chives
2 ounce Phyllo dough
1 ounce Butter; softened
1 ounce Goat cheese; crumbled

Saute artichoke bottom in heated nonstick pan. Add wine, basil and chives. Cool to room temperature. Spread phyllo dough with butter; put together by overlapping edges. Place small amount of phyllo dough in center; place artichoke bottom on center portion. Sprinkle with mixture of cheese and sauteed herbs. Fold dough to enclose artichoke. Place in baking pan. Bake in moderate oven for 12 minutes or until golden. Formatted for MCrecipe by JoAnn Pellegrino 5/98 NOTES : Recipe by Chef John Guyer, Las Vegas Hilton.

Leave out the chives if the cats are still eating them.

[Sparklehorse]

Originally posted by ltl/fb
Looking for greek-ish things to make with phyllo dough that are lowish on the difficulty scale. Any ideas?

Looking at my cookbook, the filling choices are:

leek or onion
potato
pumpkin
spinach
eggplant

These are technically Sephardic fillings but they are all paired with phyllo dough.

Part of what is great about this cookbook is there is a large section on savory pastries with a large variety of doughs, sizes and shapes of doughs and filling to be mixed and matched.

Let me know if you want me to post any specific filling recipes.

[Oliver_Wendell_Ramone]

Originally posted by NotFromHere
Artichoke with goat cheese wrapped in phyllo
Categories: Appetizers
Yield: 1 Servings
1 Artichoke bottom
1 ounce White wine
¼ ounce Basil
¼ ounce Chives
2 ounce Phyllo dough
1 ounce Butter; softened
1 ounce Goat cheese; crumbled

Saute artichoke bottom in heated nonstick pan. Add wine, basil and chives. Cool to room temperature. Spread phyllo dough with butter; put together by overlapping edges. Place small amount of phyllo dough in center; place artichoke bottom on center portion. Sprinkle with mixture of cheese and sauteed herbs. Fold dough to enclose artichoke. Place in baking pan. Bake in moderate oven for 12 minutes or until golden. Formatted for MCrecipe by JoAnn Pellegrino 5/98 NOTES : Recipe by Chef John Guyer, Las Vegas Hilton.

Leave out the chives if the cats are still eating them.

How do you know the artichoke's a bottom? Craigslist casual encounters? Myspace?

[taxwonk]

Originally posted by Oliver_Wendell_Ramone
How do you know the artichoke's a bottom? Craigslist casual encounters? Myspace?

In your case? Quit being coy; we all know about "gaydar." We're sure you just know.

[Oliver_Wendell_Ramone]

Originally posted by taxwonk
In your case? Quit being coy; we all know about "gaydar." We're sure you just know.

Hey Wonk, been meaning to ask. Did you ever post the recipe for the chile-lime slaw (or something like that) you referenced a bit back? If not, could you? If so, can you do it again?

Many thanks.

[bold_n_brazen]

Originally posted by Oliver_Wendell_Ramone
Hey Wonk, been meaning to ask. Did you ever post the recipe for the chile-lime slaw (or something like that) you referenced a bit back? If not, could you? If so, can you do it again?

Many thanks.

Have you tried the Roasted Acorn Squash with Chile Lime Vinaigrette?

Roasted Acorn Squash with Chile Vinaigrette

2 (1 1/2 - to 1 3/4-lb) acorn squash
1/2 teaspoon black pepper
1 teaspoon salt
6 tablespoons olive oil
1 garlic clove
1 1/2 tablespoons fresh lime juice, or to taste
1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
2 tablespoons chopped fresh cilantro
Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.
While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.
Makes 4 servings.

I'm thinking about trying it on the grill with corn on the cob.

[taxwonk]

Originally posted by Oliver_Wendell_Ramone
Hey Wonk, been meaning to ask. Did you ever post the recipe for the chile-lime slaw (or something like that) you referenced a bit back? If not, could you? If so, can you do it again?

Many thanks.

1 head green cabbage
1/2 head red cabbage
1 red onion, diced fine
1 green pepper, diced fine
salt and pepper to taste

Chile-lime dressing.

1/2 cup mayonnaise (adjust as necessary)
zest of 1 lime
juice of 1 lime
1/2 tsp. ancho chile powder
4 tbsp rice wine vinegar
1/4 tsp. cumin seeds, toasted and ground.


I never use a recipe. The above quantities are approximate. You may need to adjust things to suit your taste. If you like more heat, use jalapeno or cayenne pepper; for less heat use spanish smoked paprika. Play with the mayo and vinegar to get enough dressing to keep the slaw from being too dry, and balance the creamy with the tangy.

The flavors are best when given 3-4 hours to blend. The slaw will start to turn on you after two days.

This slaw is killer on fish tacos. I use it to dress tortilla-crusted tilapia. Add hot sauce to taste.

[Hank Chinaski]

Originally posted by taxwonk
1 head green cabbage
1/2 head red cabbage
1 red onion, diced fine
1 green pepper, diced fine
salt and pepper to taste

Chile-lime dressing.

1/2 cup mayonnaise (adjust as necessary)
zest of 1 lime
juice of 1 lime
1/2 tsp. ancho chile powder
4 tbsp rice wine vinegar
1/4 tsp. cumin seeds, toasted and ground.


I never use a recipe. The above quantities are approximate. You may need to adjust things to suit your taste. If you like more heat, use jalapeno or cayenne pepper; for less heat use spanish smoked paprika. Play with the mayo and vinegar to get enough dressing to keep the slaw from being too dry, and balance the creamy with the tangy.

The flavors are best when given 3-4 hours to blend. The slaw will start to turn on you after two days.

This slaw is killer on fish tacos. I use it to dress tortilla-crusted tilapia. Add hot sauce to taste.

Funny. Yesterday I would accept this as good. now I feel like I should wait to see if GGG calls bullshit.

[taxwonk]

Originally posted by Hank Chinaski
Funny. Yesterday I would accept this as good. now I feel like I should wait to see if GGG calls bullshit.

Would you like it translated into Urdu?

[Hank Chinaski]

anyone have a good quick recipe to use some frozen elephant meat? I have an upper leg and hip, plus about 6 inches of lower trunk.