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  • Register:12/04/2008 2:31 PM

Date Posted:07/20/2009 6:36 PMCopy HTML

From: Wheelman  (Original Message) Sent: 4/26/2007 9:19 AM
Since there are a large number of men on this board it logically follows there are a large number of great cooks on it.   So how about we exchange recipes and the womenfolks can add some of theirs in as well (and ladies, opening a can of Chicken Noodle Soup, pouring it into a pot, adding water and heating does not constitute a recipe).
Here is one I tried last night, it is not mine, it did come from the Food Network, and a female personality there, she must have lifted it from Bobby Flay or Mario.
It is a slow cooked pork loin, nicely spiced.
This is the recipe I used, her's called for just a cup and a half each of dried prunes and apricots instead of the fruit medley I used and two yellow onions, but I like sweet onions better
2 cups dried fruit mixture, I used one with chopped apricots, prunes, cherries and raisins
1 large sweet onion
2 cinnamon sticks
5 whole cloves
1 can Dr. Pepper
1 pork loin 4-6 pounds
Go ahead and rough chop the onion, and add it and the fruit mixture to the bottom of a slow cooker, putting the heat on high.  You want it to already be hot when you put the meat in.
Salt and pepper one side of the loin, and place in hot pan.  While it is searing on that side, salt and pepper the other side.  Turn and sear, basically sear all the outside of the loin.
Place into slow cooker, on the fruit and onion bed, stud it with the cloves, put the cinnamon sticks next to it, pour the DP over it, put the lid on it and cook on high for four hours and on low for one (depending on the size of the loin, cooking time may have to be adjusted.  I had a large one, pushing 6 pounds). 
Take the cloves out, the meat will just pull apart in nice chunks, is incredibly moist and flavorful.  Spoon some of the gravy that has been created, making sure you get some of the fruit and especially the onions over it.  I had mine with rice a roni (ok, not gourmet in any way, but I love that stuff) some California veggies and biscuits. 
And ladies, make sure you discard the cinnamon sticks.  They are not really for eating, just to add flavor.
(I wrote this for two reasons, for the recipe exchanges and I need to work on my dodging)
"As you slide down the banister of life, may the splinters never point the wrong way."
xgunny Share to: Facebook Twitter MSN linkedin google yahoo #1
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Re:FTJames's offhanded contribution to cuisine

Date Posted:07/20/2009 6:57 PMCopy HTML

Shrimp Bordelaise

1 Large carrot, minced
1 Medium-sized onion, minced
2 stalks celery minced
1/4 cup butter (4oz)
  Pinch thyme
1/2 bay leaf
  Salt & pepper to taste
2 Pounds (about 30)raw shrimp in shells
1/4 cup cognac
2 cups dry white wine
3 egg yolks
    Put carrot, onion, and celery in a heavy pan with the 1/4 cup butter, thyme and bay leaf.
Simmer until the vegetables are tender; discard bay leaf and season with salt and pepper.
    Wash shrimp. Split shells down the back and remove sand veins. Loosen shells but do not remove.
Put unshelled shrimp in a sauce pan. Warm cognac, pour over shrimp, and set aflame. When fire dies,
add vegetables and wine. Cover and cook10 minutes.
    Remove shrimp with slotted spoon to a rimmed platter; keep warm. Beat egg yolks with a little of
 the hot sauce in a cup; then stir into the sauce. Cook, stiring constantly
 over very low heat just untill thick (don't boil); Pour over shrimp.
4-6 servings
"As you slide down the banister of life, may the splinters never point the wrong way."
Lodi__ Share to: Facebook Twitter MSN linkedin google yahoo #2
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  • Register:01/11/2009 11:45 PM

Re:FTJames's offhanded contribution to cuisine

Date Posted:08/10/2009 8:06 PMCopy HTML

The recipes that you've posted, Gunny, sound very good. Sometimes a man does cook a lot better than a woman.  I'd like to see some recipes from men, they don't need to fear me, I sure wont bite anyones head off.
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