Personal Recipe Hall of Fame
Do you have a particular recipe that you will always use, hand down to your kids (if you have any) or just could not do without?
Maybe it is an "oldie but goodie" or one you just discovered that you want to make again & again.
Of course! That's pretty much what we do here, right? Preheat the oven to 350.
You'll need the heaviest foil, a good heavy-bottomed dutch oven w/ tightfitting lid, and a 4-5 lb. flat-cut brisket, grade Choice if available. Take a double thickness of foil that will serve to hold the brisket and the 6 sliced onions you'll be putting in there and needing to seal. Salt and pepper the brisket; lay sliced onions on top of foil; lay brisket on after that. Pour over it all a cup of strong stock or any wine whatsoever. Even water will work. Crimp the foil tightly and seal well. Put brisket into roaster and let it roast merrily unattended for 4 hours. Carefully open, and add a pound of any sliced mushrooms you like - I like Portabellinis - and re-crimp. Let it go another 45 minutes or so; remove from oven and "rest" a half hour before removing vegies to to serve alongside. Thicken pan juices for gravy, if you like, and taste again for salt and pepper. The onions are also wonderful pureed and used as a gravy base. Oh, you can use beer for the liquid if you want to, too. And this is soooooo gooood with latkes, or mashed, or any starch at all, really, and some garlic-braised greens.
Chances are excellent that if brined, it's sold cryovac-ed and sold as corned brisket of beef, not just brisket. Do you have a store with a butcher counter? You can ask them to order it for you. Really, there are also butchers at every chain store; they're just in the back. But they should be fully able to point you to the right cut, or to order it for you. You're in for a treat!!
It will be a slab. The gray can come from oxidization, from exposure to air. But rightfully it should be a nice bright pink. Just make sure that it hasn't been brined. And since it's not in super-common useage, you might want to call ahead, to make sure they have it or can order it for you that way. A lot of markets won't carry it 'til early March, and then it's generally ALWAYS brined, for St. Patrick's day, but it's sold then as corned beef, not plain brisket.
Cabbage Rolls (don't cook em very often but everybody looks forward to em)
Breaded Pork chops with mashed potatoes and white gravy
Key Lime Pie (yep the one with the sweetened condensed milk)
Ham Hocks and Beans with corn bread (I use great northerns)
Roast Turkey in the Weber Kettle
Pulled pork in the crockpot
re: Hank Hanover
Hank, you have just provided a menu list for me...well almost...those Chocolate Truffles are haunting me...were you the one who said to email you for directions & additional recipes? One of my bosses used to make pounds of truffles & give for gifts...was absolutely wonderful...gave us the recipe, but it sounded so time consuming & complicated, no one would tackle it...we just waited until the next Christmas
I don't have a Weber so the turkey is out. I do have a couple of turkey thighs in the freezer...need to get them out & make some dressing. Yep, I make my Mother's ol timey dressing...no one to pass the recipe on to, but that's OK.
Ham Hocks...I use Navy beans...will need to try the Great Northern ones.
Never tried the pulled pork in a crock pot...must check that out.
Lasagne....if you feel like typing...please share that recipe. I have not found one that I can say is a keeper.
Chocolate truffles are the easiest of the easy desserts to make. That is how I got started cooking. Yeah, I started pretty late. They are made of chocolate cream, butter and flavorings which can be jams, liqueurs, nuts or even artificial flavors. It takes 15 minutes to make a ganache and 2 hours for it to set in the fridge. You can roll the truffles, which is what I do, or you could put a parchment paper sling in the rectangular pan and once the ganache is set can be cut into pieces. You can dip them in cocoa, chopped nuts, coconut or you can dip them in more chocolate. Dipping them in chocolate is a bit of a hassle because of the tempering.
Here is a basic ganache recipe. If you want email me, I will send them to you.
16 ounces of dark chocolate, chopped
7 ounces of heavy cream
3 1/2 tablespoons of butter.
For tablespoons of liqueur ( I use half Ameretto and half Grand Marnier)
4 drops of Loran flavor oils (I use ameretto and orange brandy)
1 tablespoon corn syrup
1. Melt chocolate in microwave with 30 second bursts on level 8.
2. Heat cream in pot to about 180.
3. Combine cream, corn syrup, and chocolate and stir together until blended.
4. Add liqueur and flavor drops. Stir.
5. Let set until about 80 degrees.
6. Add butter 1 pat at a time
8. allow to set up in refrigerator at least 2 hours.
This is one of my very quick go to stand bys... Skillet Lasagne. It's very good but very few people at chowhound will endorse such a bastardized lasagne. There is no becamel, no ricotta and no cottage cheese. You don't even have to make your own pasta sauce.
But trust me this is very good. It's quick too!
½ lb. ground beef
½ lb. mild Italian sausage
1 small onion chopped
1 ½ cups uncooked mafalda (mini-lasagna noodle) pasta (3 ounces)
1 ¼ cups water
1 jar(28 oz) marinara sauce
1 jar (4.5 oz) sliced mushrooms drained or 8oz fresh sliced
1/3 cup shredded mozzarella cheese
2 hard boiled eggs (sliced)
Cook beef, onion, mushrooms and sausage in dutch oven over medium heat about 6 minutes stirring occasionally, until beef browns; drain excess moisture and fat.
Stir in remaining ingredients except cheese and eggs. Heat to boiling then reduce heat to low. Simmer uncovered for 10 – 12 minutes until pasta is tender.
Mix in cheese and stir. Put egg slices on top and sprinkle more cheese. Serve.
You can do this same recipe layering the noodles and the other components but I usually just do it this way. It's quicker. My apologies to the ricotta lovers out there but my broker, E.F Mama (You have heard of my broker... when she talks you listen, yes dear), doesn't eat strong cheese. She will eat mozzarella but certainly not ricotta and I just can't bring myself to heat up cottage cheese. I have found that the sliced hardboiled eggs give it a better texture, more reminiscent of ricotta.
re: Hank Hanover
Lasagna...I think I know what is on the menu for next week. Thanks. I will leave off the hardboiled eggs though.
As for Mama, remember one thing, "If mama ain"t happy, ain"t NOBODY happy!!!"
Be sure & make her some of those truffles for Valentine's Day so she will know how sweet you think she is.
If I can get past your "basic ganache" recipe, I will let you know. Will try it soon.
There are several recipes my late mom passed down to me, which I have eaten as long as I can remember and will continue to do so as long as I am able to cook. They are--
chicken and dumplings
chicken breasts and wine sauce
fried pork chops
pork chops cooked with rice and cream o' mushroom soup
re: Perilagu Khan
Perilagu Khan..I am familiar with all the recipes except the enchiladas Suizas...what is that?
Yes, our Moms are so special...their recipes make us so close to them...we can visualize them cooking for us, their hands making magic & memories.
Go fix one of these dishes right now & be happy.
1 T. vegetable oil
1 cup long-grain rice
1/2 medium white onion, chopped
chili powder to taste
cumin powder to taste
cayenne to taste
dried oregano to taste
salt to taste
2 cloves garlic, crushed
black pepper to taste
1/2 green Bell pepper chopped
4 oz. tomato sauce
2 1/2 cups water
1 cup chicken stock
1. Heat oil in large skillet over high heat.
2. Add rice and brown slightly, stirring constantly.
3. Reduce heat to medium-low, add remaining ingredients, cover and cook until liquid is completely absorbed.
I hope you enjoy this as much as I have over the last ca. 40 years.
re: Perilagu Khan
Mexican Rice recipe...yessiree, this is the real deal. I had a dear Mexican friend who made this for me & I fell in love with it, but as time went on, she moved far away & I did not make the recipe very often. Long story short, it was not tasting as good as hers. I "thought" I remembered the recipe just as she wrote it down, but now looking at yours I see the 2 ingredients I forgot to put in each time. The only thing she did was throw in a hand full of frozen green peas right before serving & stirred them into the rice...I never did, if I would have had them on hand I certainly would add them.
Your recipe brings back a lot of wonderful memories of that dear lady. And of course I now have a computer to store the recipe on...no lost pages. Thank you,
A Few from the Sweet Section of the Hall......
Ida's White Fruit Cake......
Frozen Strawberry Pie...
Sarah's Buttermilk Pie.....
Bertha's Fill Up.....
Dorothy's Lemon Pie....
Rosalie's Chocolate Pie.....
Juanita's Strawberry Cake....
re: Uncle Bob
Uncle Bob, I want to know who all these people are....Ida, Sarah, Bertha & the others...just think whoever they are, their recipes live on in our hearts. What a wonderful tribute. And this goes for all you other folks mentioning your precious recipes. Too bad we can't sit down & have a wonderful chat about those who have left a legacy of good food for us to enjoy!!
I wish I could have every one of their recipes...those are the kinds of recipes that should be in a cookbook somewhere.
I did not know there was a Sweet Hall of Fame..I need to get proficient at searching these things out.
Thanks for sharing.
Thank you....These were just a few from my personal Hall of Fame "Sweet Section"....And how could I forget Miss Maggie's Brownies???....Nothin has ever compared ~~~ Some were family, Some were friends...One a family Cook from Louisiana....All long gone sweet Southern women.
A few from the Non sweet Section...
Smoked Duck & Andouille Gumbo......
Juanita's Greens & Roots.....
Bertha's Corn Bread....("You must let the batter fry on the stove top while you walk to the sink and rinse out the bowl")
...And of course... The little brown-eyed girl's butter milk biscuits....
Oh and Virgil "Sugarman" White's, Eugene "Cap" Coleman's and John "Peter Rabbit" Bracey's BBQ....Three of the best pit men to ever make a track on this earth....
re: Uncle Bob
Uncle Bob, please please sit down & get all those recipes together, tell a little story about those people & make up your very own cookbook. Perhaps there is a young person who is good at doing things on the computer & could come up all kinds of ways to illustrate the recipes based on your story / recipe.
My friend & I made a cookbook up of recipes we collected through the years. She was very good at doing the artwork on the computer. It was a Retro Style layout & made excellent gifts.
We made titles like.... (just to give you some ideas)
Rise & Shine (breakfast)
Care for some Pie?? (dessert)
Company's Coming (special dishes)
Supper's on the Stove (good 'ol pot roast etc)
Eat Your Veggies (sides)
This project could become a lot of fun if there are others in your family who would be willing to help.
Loved that "Brown Eyed Girl's biscuits...you have a talent with words & should put it to good use.
The Chow people are the ones to make a post...they just jump in there & take off with it..just boggles my mind to encounter so many wonderful cooks.
PS...those ladies are counting on you to get that cookbook started. Besides, where in the world would you find a recipe for Blackberry Acid....talk about a good read & good recipe. Sign me up for an advance copy!!!!!
Also, chow people, it is a wonderful idea to start getting those recipes together now for a possible new bride for your son, or a daughter getting married. Put your thinking caps on & start the project now...you will be glad you did!!