A request for...

[BonnieL]

copied from an earlier post...
I found a recipe from Irish a while ago and adapted. It is great.

I bought some new muffin tins that are the large kind for big muffins. These work great since spread the quiches out and look really professional.

I made them and had with some steamed asparagus for dinner and refrigerated the rest for quick breakfast heat up in the wave.

Makes 12 individual quiches

10 well beaten eggs
1/2 cup cream
1/4 cup iced water
2 tablespoons grated parmesan/romano cheese
pepper to taste
Mix together thoroughly.

Spray the muffin tins with butter flavor pam.

Using 3 ounces of shredded parmesan and 3 ounces of shredded swiss cheese, divide into bottom of muffin tins. Asiago would also work great.

Microwave 1 box of Bob Evans breakfast sausage patties. Break up into very small pieces and divide into muffin tins.

Pour egg mixture over cheese and sausage.

Bake at 350 for 15-20 minutes. Be sure knife inserted comes out clean. I like mine a little light brown on top edges.

After cooled, store in baggies in the fridge. It makes breakfast a snap to nuke in the wave and have something so delicious. Place on plate - cover with paper towel and nuke for 1-2 minutes(depending on micro) on power level 7.


Enjoy!

[Naja]

Fancy cooking is a hobby of mine, but my daily staple is meat or fish cooked fairly simply. I eat this with some steamed vegetables or salad, and that's breakfast, lunch and dinner most days.

I like to poach chicken breasts - dump a big frozen package of them in boiling water and let them simmer until just done through, then refrigerate the cooked breasts so I can take one out and chew on it any time I am hungry. If I want to up my fat intake I souse it in olive oil. If I'm upping my carbs I serve it with a few spoonfuls of lightly cooked whole grains like barley or wild rice.

I like boiled tripe and boiled sweetbreads a lot. I prepare a large batch of these for the fridge and nosh from the bag all week long. No one else in the household steals my food when I do this. LOL

Not much beats a thick steak, seasoned simply and grilled until it is just barely warm but still basically raw and tender. A crisp salad with some grated Parmesan on top, and maybe some mushrooms sauteed in butter or some crumbles of blue cheese, and that's a fine meal.

[MotherOfGizmo]

I was going to post my chicken vindaloo recipe, but then I realized it might make some nonsuspecting ADBB members cry .

Oh come on Nullo--just preface the post w/ a warning to read at your own risk! :yes

[JoanOH]

Naja (or anyone, actually):

Something I have always wondered and never found the answer to in a cookbook. What ARE sweetbreads?? I see recipes, but I can never figure out what they actually are.... (hope it's not TOO gross)...

Joan J

[MotherOfGizmo]

Naja (or anyone, actually):

Something I have always wondered and never found the answer to in a cookbook. What ARE sweetbreads?? I see recipes, but I can never figure out what they actually are.... (hope it's not TOO gross)...

Joan J

I was going to ask that, but I keep thinking that I remember it had something to do w/ organ meat--so I don't know if I really want to know or not! :nono

[JoanOH]

Last night I did some experimenting and liked the results of what I came up with. Again, nullomundo, I know you love hot foods (I read your blog)...

I had a very small pork tenderloin that I cut with a sharp knife so the whole thing laid out in a flat rectangle. I cut this in half, so I had two square pieces of nice lean pork. Then I tried two experiments.

On one piece, I spread finely diced garlic (I use the kind in the jar stored in olive oil) and cream cheese, then I diced up a jalapeno pepper and sprinkled that on. I also sprinkled on some fresh garlic chives (I love garlic!). Also added some freshly ground black pepper and Emeril's Essence spice. Rolled this up jellyroll style, secured with toothpicks.

The next piece I also did the garlic and cream cheese, but this time I layered it with thin slices of fresh eggplant, salt and pepper. No peppers. Rolled this up the same way.

In a fry pan with 1/2 olive oil, half butter, and some more garlic, I cooked both pieces at medium high, turning frequently, until they were crispy brown on the outside. I then turned the heat down to med. low, put a lid on top and let it cook for awhile -- about 15 minutes I think.

I had some fresh garden green beans I wanted to use up, so I moved the meat to the side of the pan and put about 1 cup of green beans in the olive oil/garlic/butter mixture, added a bit more butter and about a tablespoon of lime juice. Put the cover back on and let it all cook for another 5 minutes or so.

I was really pleased with the results! The green beans were especially good -- the garlic, lime juice, butter combo was wonderful.

The meat with the jalapeno peppers had the flavor of jalapeno poppers matched with the mild sweetness of the pork. The meat with the eggplant was the real surprise. The tartness of the eggplant and sweetness of the pork and cream cheese were a good combo. I might add a little oregano to the inside mixture next time.

When I try this again, I'll add some kind of spice to the outside of the meat -- maybe cajun seasoning or heavy cracked black peppercorns -- to the meat with the jalapeno mix - just to extend that spice flavor all the way to the outside.

I love to cook. I love to experiment. I love to come up with new foods! Poor DH will absolutely love a dish and then say, "Too bad we'll never have it again." LOL Because I rarely cook the same thing twice or even cook the dish the same way!

Who else? What's your favorite experiment?

Joan J

[book]

Prized by gourmets throughout the world, sweetbreads are the thymus glands of veal, young beef, lamb and pork. There are two glands--an elongated lobe in the throat and a larger, rounder gland near the heart. These glands are connected by a tube, which is often removed before sweetbreads are marketed.

a little too icky for me...

book

[MotherOfGizmo]

Man Joan that sounds awesome! I know what you mean about never having it again --I'm the same way--last nite my BF asked what's for dinner--I told him it was "experimental nite" his reply was "oh good, that always means its going to be something yummy" LOL

Question w/ the cream cheese, about how thick did you spread that? I guess it kinda melted and ran off anyway, to make a sauce?

[NulloModo]

OK, here it is:

Chicken Vindaloo

2 tablespoons extra hot ground cayenne
1 tablespoon minced garlic
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon chipotle powder
1 teaspoon ground coriander
1 teaspoon ground cardamom
1 teaspoon ground or more of fresh ginger

4 or five tablespoons cumin seeds, toasted, then ground
10 of 15 chile de arbol, toasted, then ground
three or four tablespoons birdseye chiles, toasted, then ground

Melt some butter in a skillet (or ghee if you have it)

Brown some chunked chicken (boneless) in the oil, along with about half of a chopped onion.

Add the spices, stir until it gets nice and pasty.

Add a bit of lemon juice, lime juice, or acid of your choice to give it a tang.

Let it stew on simmer for about half an hour or more to let flavors mix.

Serve it up with a side of saffron cauliflower .

Pics on this page of this thread:

http://forums.egullet.com/index.php?showtopic=46920&st=60

[JoanOH]

Question w/ the cream cheese, about how thick did you spread that? I guess it kinda melted and ran off anyway, to make a sauce?

I only used 1 ounce between the two pieces of pork (which were about 4 x 5 when laid out flat), so no, it was not thick and only a minimal amount melted out.

I've done something similar with bone-in butterflied pork chops -- stuffed them with a mixture of cream cheese, chopped black olives, garlic and black pepper. Because the cream cheese DOES melt out on those, I pre-brown the pork chops before stuffing them with the cream cheese mixture, shut them with a toothpick, and bake until done. This is a pre-Atkins whole-family favorite, actually. And those I do end up with cream cheese melting out, and I just spoon it over the chops before serving. I just occurred to me as I type this that now I could probably add in a little cream or chicken broth to the excess cream cheese and really make a nice creamy garlic gravy. Ooooo..I have to try that! LOL

And by the way? I always have to make extra cream cheese/black olive/ garlic mixture because my family LOVES it as a dip too! I just put all ingredients in my little mini-food processor and it's done in just a second or two.

Joan J