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I make a killer Roast Turkey...the secret being soaking cheesecloth in extra virgin olive oil and and draping it over the turkey..and basting every 20 minutes or so over and under the cloth...the white meat is never dry...

I also make a decent stuffing...fresh parsley seems to make the difference there...

And...marinara...lots of mushrooms, garlic and oregano...

This is what people expect of me.


Baklava

1 pkg Phillo
2 cubes of unsalted butter

2 cups chopped walnuts
½ cup sugar
1 sprinkle of cinnamon
whole cloves

Heat oven to 250’. Cut phillo to fit 9 x 13 pan (Athens phillo comes in 2 sections that fit). Take 2 layers and put in bottom of pan. Using pastry brush spread evenly with butter. Lay over this 2 more layers and spread evenly with butter. Do this a total of 5 times. Sprinkle 1/3 of the walnut mixture evenly on the last layer. Put down 2 more sheets of phillo and spread evenly with butter then evenly with another 1/3 of the walnut mixture. Repeat. Cover with 2 more sheets of phillo and butter – continue until phillo is gone (you should have another unused stack for another time). Cut into squares, put whole clove in center of each piece and put in oven until golden brown (about 1 hour).

1 cup honey
½ cup water
1 tsp lemon juice

Bring just to boil and simmer for about 10 min and sprinkle over the hot baklava. Let cool.

^^^^mmmmmm. I'll never do it, but I can smell it from here. mmmmmmm

Krebby2001's Famous Super Delicious Chili-Wiener Chili

Ingredients: Chili in a can, Wieners (Ball Park) and Corn Chips (Frito Lay)

Open the can of Chili. Be careful. The lid will be sharp. Cook in the microwave for 2:30 minutes on "high" -- cooking times vary by microwave. Set aside

Grill or microwave a full pack of hot dog wieners, grilling is better. After cooking, slice wieners to bite size portions. Slice 3 wieners, give the rest to Krebby (Krebby is my dog, The 2001 is when I rescued him). This is very important

Mix the wieners in with the chili. Mix the corn chips in with the chili and wieners.

The recipe is protected by all applicable laws (if any) in the United States, privity extensions internationally, also apply.

Not a signature dish, but you might like this:

1 can - your favorite chili
1 can hominy
1 can stewed tomatoes
Cilantro - chopped
1/2 lb browned ground beef (optional)
1/4 to 1/2 small onion (sautéed)

Throw all but 1/2 of the cilantro into a crock pot for 4 hrs on low. Garnish with cilantro to taste.

What is hominy and cilantro?

.
Hominy is chemically-treated dried maize. (Not sure i even want to think about that one!)

Cilantro is coriander.

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lally wrote:What is hominy and cilantro?

Hominy is a corn product, cilantro is an herb that looks like flat leaf parsley, but has a unique flavor, sort of leaning towards mint but not mint, maybe some one else can describe it better, it's fresh in every market at least where I live, mmmm in guacamole or with lime for fish, used in some Mexican and Peruvian dishes. Hope some one else knows more.


Hominy
From Wikipedia, the free encyclopedia


Dried maize mote, also known as hominy, that is used in Southern and Mexican cuisine.
Hominy or nixtamal is dried maize kernels which have been treated with an alkali.

This article contains Cherokee syllabic characters. Without proper rendering support, you may see question marks, boxes, or other symbols instead of Cherokee syllabics.
The English term hominy is derived from the Powhatan language word for maize. Many other Native American cultures also made hominy and integrated it into their diet. Cherokees, for example, made hominy grits by soaking corn in a weak lye solution obtained by leaching hardwood ash with water and beating it with a kanona (ᎧᏃᎾ), or corn beater. The grits were used to make a traditional hominy soup (called ᎬᏃᎮᏅ ᎠᎹᎩᎢ, or Gv-No-He-Nv A-Ma-Gi-i), a hominy soup that was allowed to ferment (ᎬᏫ ᏏᏓ ᎠᎹᎩᎢ) [Gv-Wi Si-Da A-Ma-Gi-i], cornbread, dumplings (ᏗᎫᏅᎢ) [Di-Gu-Nv-i], or, in post-contact times, fried with bacon and green onions.


Bowl of hominy
Some recipes using hominy include menudo (a spicy tripe and hominy soup), pozole or posole (a stew of hominy and pork, chicken, or other meat), hominy bread, hominy chili, hog n' hominy, casseroles and fried dishes. Hominy can be ground coarsely to make hominy grits, or into a fine mash (dough) to make masa, a dough used regularly in Latin American cuisine.
The earliest known usage of nixtamalization was in what is present-day southern Mexico and Guatemala around 1500–1200 BC. It affords several significant nutritional advantages over untreated maize products. It converts some of the niacin (and possibly other B vitamins) into a form more absorbable by the body, improves the availability of the amino acids, and (at least in the lime-treated variant) supplements the calcium content, balancing maize's comparative excess of phosphorus.
Rockihominy, a popular trail food in the 19th and early 20th centuries, is dried corn roasted to a golden brown, then ground to a very coarse meal, almost like hominy grits. Hominy can also be used as animal feed.

I use coriander all the time, and hominy must be like couscous...thanks for that!

Isn't it cheating to use tinned things other than tomatoes?

lally wrote:I use coriander all the time, and hominy must be like couscous...thanks for that!

Isn't it cheating to use tinned things other than tomatoes?

Who makes the rules?