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    Daffyd's Diner

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    daffyd

    Posts : 956

    Daffyd's Diner

    Post by daffyd on Fri Feb 04, 2011 4:25 pm

    Subject: Popcorn Chicken

    Here is a chicken recipe that also includes the use of popcorn
    as a stuffing. Imagine that. When I found it, I thought it was
    perfect for people like me, who just are not sure how to tell
    when poultry is thoroughly cooked, but not dried out. Give this
    a try.

    BAKED STUFFED CHICKEN
    6-7 lb. Chicken
    1 cup melted butter
    1 cup stuffing (Pepperidge Farm is good.)
    1 cup uncooked popcorn (ORVILLE REDENBACHER'S Low Fat)
    Salt/pepper to taste

    Preheat oven to 350 degrees. Brush chicken well with
    melted butter, salt, and pepper. Fill cavity with stuffing and
    popcorn. Place in baking pan with the neck end toward the back of the
    oven. Listen for the popping sounds. When the chicken's #####
    blows the oven door open and the chicken flies across the room,
    it's done.

    And you thought I couldn't cook.....
    avatar
    daffyd

    Posts : 956

    Re: Daffyd's Diner

    Post by daffyd on Fri Feb 04, 2011 4:38 pm

    Hors D'Oeuvres innat.

    Tzatziki (now there's a mouthful to start with....

    Serves 4

    A Half a cucumber, skinned and diced
    Salt and Pepper
    150ml/a quarter pint Natural firm set yoghurt
    1 garlic clove crushed
    15ml/1tbsp Chopped mint

    Place the cucumber in a colander,sprinkle with salt and leave to stand for 30 minutes. Rinse, drain well and pat dry. Place in a serving bowl and mix with the remaining ingredients. Cover and chill in the fridge before serving with warm pitta bread.

    Mmmm!


    Last edited by daffyd on Fri Feb 04, 2011 4:50 pm; edited 1 time in total
    avatar
    daffyd

    Posts : 956

    Re: Daffyd's Diner

    Post by daffyd on Fri Feb 04, 2011 4:49 pm

    More D'Oeuvres

    Spicy Salami Dip

    Serves 4

    75g/3ozs Salami chopped
    175g/6ozs Cream cheese
    30ml/2tbsp Mayonnaise
    15ml/1tbsp Tomato Ketchup
    30ml/2tbsp Olive Oil
    15ml/1tbsp Worcestershire sauce
    5ml/1tsp Mustard powder
    Salt Pepper.

    Now all you have to do is puree all the ingredients in a food processor or blender, then chill.
    Serve with savoury biscuits.

    Anyone for a dip?


    Last edited by daffyd on Sun Feb 06, 2011 4:05 pm; edited 1 time in total
    avatar
    oceanna

    Posts : 4025

    Re: Daffyd's Diner

    Post by oceanna on Fri Feb 04, 2011 5:27 pm

    I'm going to try the Tzatziki because it's easy and I like cucumbers.
    Thanks Daffy.

    avatar
    daffyd

    Posts : 956

    Re: Daffyd's Diner

    Post by daffyd on Fri Feb 04, 2011 7:15 pm

    Oooooh! I just thought of a beauty.....
    Ginger Melon and Parma Ham

    Serves 4

    1 Honeydew melon
    100g/4ozs Parma Ham thinly sliced and cut into strips
    25g/1 oz Stem Ginger, chopped
    30ml/2tbsp Stem Ginger Syrup
    5ml/tsp Lemon Juice
    45ml/3tbsp Oil
    Pepper

    Quarter the melon length-ways and remove the seeds and skin.Cut into long slices and wind the ham around the melon slices. Arrange on a serving plate. Whisk the remaining ingredients together well and pour same over the melon. Cover and chill 1 hour before serving.

    Bon Appetite
    avatar
    daffyd

    Posts : 956

    Re: Daffyd's Diner

    Post by daffyd on Fri Feb 04, 2011 7:33 pm

    Stock as you know is the main ingredient of any good soup. So let us take a look at some stock we might prefer.....

    Beef or Chicken Stock

    Makes 1 litre/1.3/4pts

    1kg/2lb Cooked or raw bones of meat or poultry and cooked or raw meat trimmings
    5ml/1tsp salt
    450g/1 lb vegetables (carrots,celery, leeks, onions, etc,) roughly chopped
    1 Bay leaf
    8 Black Pepper Corns.

    Place the meat in a large saucepan and cover with cold water. Bring to the boil and add the remaining ingredients.Bring back to the boil and simmer very genly, uncovered, for about three hours ( I know, tedious, but it is stock remember and the basis of your soups) top up with water as necessary. Then strain and skim off any fat before using.

    If you are going to freeze the stock, or if you need a concentrated stock, boil it until it has reduced to half quantity.
    Brown Stock is made with beef. Leave the onion skins on to give a good color
    avatar
    Glad E Olah
    Admin

    Posts : 1578

    Re: Daffyd's Diner

    Post by Glad E Olah on Sat Feb 05, 2011 2:13 am

    I gotta try these daffyd.

    Thank you!.
    avatar
    daffyd

    Posts : 956

    Re: Daffyd's Diner

    Post by daffyd on Sat Feb 05, 2011 4:18 pm

    Stock is an ingredient that you should always have on hand when you are cooking in the kitchen. So you can't have too much, nor just one kind. We've mentioned Beef & Chicken, let us look at .....

    Fish Stock

    Makes 1 litre/1.3/4 pints

    1kg/2lb Bones, skins and heads from filleted fish or other white fish trimmings. (I know, I know it does not sound too nice, but trust me, I'm a failed chef.)
    1 litre/1.3/4 pints of water
    5ml/1tsp salt
    1 Onion, chopped
    1 Celery stalk, chopped
    6 white peppercorns
    1 Bouquet garni

    Wash the fish (and discard the eyes)
    Place all the ingredients in a large saucepan, bring to the boil. Cover and simmer gently for 40 minutes.
    Strain.

    Hey Presto....Fish Stock!

    Vegetable Stock

    Makes 1 litre/1.3/4 pints

    2 Carrots sliced
    1 Onion Sliced
    2 Celery Stalks, sliced
    1 Medium Turnip, chopped
    1 litre/1.3/4 pints water
    6 Peppercorns
    1 Bay leaf

    Place all the ingredients in a large saucepan, bring to the boil, cover and simmer gently for two hours.
    Strain.

    (Or just make your stock the way your Grandma taught you!)
    avatar
    daffyd

    Posts : 956

    Re: Daffyd's Diner

    Post by daffyd on Sat Feb 05, 2011 4:22 pm

    Then when we have all our stock to hand and our ingredients lined up and ready we can turn our attention to .....

    Soups

    (I'll just give you a minute to wash up in the kitchen and put those saucepans away)
    avatar
    daffyd

    Posts : 956

    Re: Daffyd's Diner

    Post by daffyd on Sat Feb 05, 2011 7:04 pm

    Now that we have had our Hors D'Oeuvres (Finger food) how about.....

    Bouillabaisse

    Serves 4

    450g/1 lb Fish bones and trimmings (You see we don't waste anything)
    900ml/1.1/2 pints water
    1 Onion, finely chopped
    30ml/2tbsp Chopped parsley
    1 Bouquet garni
    600ml/1 pint Milk
    Salt and pepper
    1 egg yolk, beaten

    Place the fish, water, onion, parsley and bouquet garni in a large saucepan, bring to the boil, cover and simmer gently for 1 hour. Strain and return the liquid to the pan. Add the milk, season to taste with the salt and pepper and stir in the egg yolk, but do not allow the sdoup to boil.

    (Almost a fish stock on its own)

    Soups up!
    avatar
    daffyd

    Posts : 956

    Re: Daffyd's Diner

    Post by daffyd on Sat Feb 05, 2011 7:18 pm

    With this cold weather you may prefer a ....

    Winter Vegetable Soup

    Serves 4

    15ml/1 tbsp Oil
    1 Oinion, chopped
    1 Garlic clove, chopped
    1 potato, chopped
    1 carrot chopped
    1 leek chopped
    1 Celery Stalk, chopped
    45ml/3tbsp Sherry (hic)
    900ml/1.1/2 pints Chicken Stock (Told you that you would need it)
    5ml/1tbsp Mixed herbs
    Salt and Pepper.

    Heat the oil in a large saucepan and fry the onions and garlic until soft but not browned. Stir in the potato, carrot leek and celery. Stir in the sherry (hic) and stock. Season to taste with the mixed herbs, salt and pepper, bring to the boil and simmer gently for twenty minutes. Serve hot with grated cheese or croutons. (Ah just slipped that in as a suggestion)
    avatar
    oceanna

    Posts : 4025

    Re: Daffyd's Diner

    Post by oceanna on Sun Feb 06, 2011 1:07 am

    That soup sounds very good and you can't
    beat a hot bowl of soup on a cold day.
    avatar
    wuzfuz

    Posts : 3682

    Re: Daffyd's Diner

    Post by wuzfuz on Sun Feb 06, 2011 2:19 am

    Are you going to be the Chef when we all get to heaven daffy?"

    http://www.youtube.com/watch?v=vWaJhreglsU&feature=fvwrel
    avatar
    daffyd

    Posts : 956

    Re: Daffyd's Diner

    Post by daffyd on Sun Feb 06, 2011 9:48 am

    Nope Wuzfuz, sorry....

    Ah reckon ah'm headed fer that kitchen with a Gas Mark 6,000,000.... so you'd better write all these receipes down.
    avatar
    Willows

    Posts : 3367

    Re: Daffyd's Diner

    Post by Willows on Sun Feb 06, 2011 11:31 am

    @wuzfuz wrote:Are you going to be the Chef when we all get to heaven daffy?"

    http://www.youtube.com/watch?v=vWaJhreglsU&feature=fvwrel

    LOL!!! Wuzfuz!!!......

    Yes DaffyD...ya'd better be! Sure does sound like great cookin'! mmmmmm.....
    avatar
    daffyd

    Posts : 956

    Re: Daffyd's Diner

    Post by daffyd on Sun Feb 06, 2011 2:22 pm

    Now it is time I sat down and had me a cup of coffee and a chocolate chip cookie.
    Contemplation is a good thing, relax and let your mind wander...(not too far)
    For instance... a chocolate cookie...makes me ask.. How do you stop fruit sinking to the bottom of cakes when baking?
    Then ah hear mahself say, "Dusting raisins or your fruit with flour keeps them from sinking in the cake batter. before adding your ingredients to the cake batter, simply toss them in a couple of tablesoons of flour until they are coated. This technique also works for chocolate chips.

    Wait! What is the best way to crck an egg?
    Well in my experience I find it best to rap it (gently but firmly) on a flat surface, such as a worktop rather than the rim of your bowl. I find cracking eggs on a bowl rim more often than not causes more shell shatter and sometimes drives tiny shell shards...the kind that can be frustrating to get out... into the egg white.
    Just my preference.

    What to do if your cream won't whip'
    When whipping cream be sure it is well chilled. Cold cream whips up more easily into soft peaks.

    Here's a favourite of mine....
    A handy way to freeze fresh herbs.
    Chop the herbs and place them into an ice cube tray with a little chicken broth (I bet you are glad you saved some) Then freeze. The cubes will give a flavour lift to vegetable sautes, rice pilafs and soups. You can also do this with mint, using water instead of chicken broth, to add to ice tea.

    Right, stand easy is over, time to get back to my day job.
    avatar
    daffyd

    Posts : 956

    Re: Daffyd's Diner

    Post by daffyd on Sun Feb 06, 2011 2:46 pm

    Moving on to mah fish dish ah have chosen

    Coquilles St Jacques

    (Hmm..Sounds like a store on 5th Avenue)

    Serves 4

    50g/2oz Breadcrumbs
    12 Scallops
    50g/2oz Butter
    2 shallots, chopped
    15ml/1tbsp Pain flour
    150ml/1/4pt White wine (Don't skimp)
    150ml/1/4pt Double Cream
    5ml/1tsp Cayenne pepper
    Salt and Pepper.

    Spread half the breadcrumbs on the base of a greased ovenproof dish. Melt half the butter and fry the scallops, gently then lay them in the dish.
    Fry the shallots until soft,then transfer them to the dish.Stir the flour into the pan and cook, stirring for one minute. Stir in the wine and cream, bring to the boil and season to taste with cayenne pepper, salt and pepper. Cook until the sauce thickens, then pour it over the scallops and top with the remaining breadcrumbs. Dot with the remaining butter and bake in a preheated oven at 190C/375F gas mark 5 for 20 minutes.

    Alright my little angels?
    avatar
    daffyd

    Posts : 956

    Re: Daffyd's Diner

    Post by daffyd on Sun Feb 06, 2011 3:03 pm

    On the other hand how about....

    Shrimp Casserole Charleston

    Serves 8 (Twice as much? O.K. you got guests!)

    1/2 lb Mushrooms; sliced
    2 tablespoon Butter
    1 Onion; minced
    2 Tomatoes, chopped
    1/2 cup Half & Half
    2 tablespoon Flour
    1/4 cup Sherry
    1 tablespoon Worcestershire sauce
    3 lb Shrimp; cooked and peeled
    1/4 cups Buttered bread crumbs
    1 Salt and pepper to taste
    1/2 teaspoon Paprika or to taste


    Saute mushroom in butter. Add onion and tomatoes and simmer for ten minutes. Blend Half & Half and flour and add along with sherry, Worcestershire, salt, pepper, and paprika, to taste. Add shrimp, cooked and peeled, and put in large buttered casserole. Top with crumbs and bake at 350~ until brown, about 20 minutes.

    Your Shrimp Casserole Charleston is ready. Bon appetit!

    avatar
    daffyd

    Posts : 956

    Re: Daffyd's Diner

    Post by daffyd on Sun Feb 06, 2011 3:04 pm

    Is it me or is it hot in here?
    avatar
    Willows

    Posts : 3367

    Re: Daffyd's Diner

    Post by Willows on Sun Feb 06, 2011 3:58 pm

    OMG!!!

    What a guy!! After you take a breather... you just keep on cookin'....and I'll do the clean-up!!! Laughing

    avatar
    daffyd

    Posts : 956

    Re: Daffyd's Diner

    Post by daffyd on Fri Feb 11, 2011 3:50 pm

    Ah do like to treat the inner man now and again. So despite my loathing for shopping I fought the elements, the crowds, and the high cost of living and treated myself to a deserving meal of....

    Brandy Peppered Steaks

    Serves 4...

    900g/1.1/2lb Fillet steak cut into four pieces
    60ml/4tbsp Green peppercorns crushed
    50g/2oz Butter
    25g/1oz Plain flour
    250ml/8fl oz Beef Stock (See earlier recipe)
    30ml/2tbsp Brandy (Not the cheap stuff)
    30ml/2tbsp Single Cream
    Salt and Pepper.

    (Salivating yet?)

    Press the peppercorns into the steaks. Melt the butter and fry the steaks for four minutes until browned on both sides and cooked to your liking. Transfer them to a warm serving plate and keep them warm. Stir the flour into the pan and cook for 1 minute, then stir in the stock, bring to the boil and simmer for 5 minutes until the sauce thickens. Stir in the Brandy and cream (all of it....naughty) season to taste with salt and pepper and cook until heated through. Pour over the steak and serve.

    Hey! That takes care of my steak, what would you recommend I have as side dish...oh no, not a salad!

    New potatoes, green string beans, baby carrots...maybe?

    avatar
    daffyd

    Posts : 956

    Re: Daffyd's Diner

    Post by daffyd on Fri Feb 11, 2011 3:55 pm

    I also like a nice piece of rump, (now,now, we are not talking Jo Lo here)...rump steak, come on get with the programme. How about....

    Mushroom-stuffed Steak


    Serves 4 (You ready?)

    25g/1oz Butter
    1 Onion chopped
    100g/4oz Mushrooms, finely chopped
    50g/2oz Bacon, rinded and chopped
    25g/1oz Breadcrumbs
    10ml/2tsp Chopped Parsley
    5ml/1tsp Thyme
    Salt and pepper

    Here's the biggie....

    900g/2lb Rump steak

    Right, melt the butter and fry the onions until soft but not browned, stir in the mushrooms and bacon and cook for three minutes, then remove from the heat and stir in the breadcrumbs, parsley and thyme and season to taste with salt and pepper. Leave to cool.
    Slit the steak in half length-ways and fill with the stuffing, then tie round with string. Roast in a preheated oven at 200c/400f gas mark 6 for 30 minutes.

    Same question; "What do you propose we serve along with it?"

    avatar
    oceanna

    Posts : 4025

    Re: Daffyd's Diner

    Post by oceanna on Fri Feb 11, 2011 4:14 pm

    Sounds good Daffy. I'd like a garden salad
    and baked potato with it.

    What do you serve with it?

    avatar
    daffyd

    Posts : 956

    Re: Daffyd's Diner

    Post by daffyd on Fri Feb 11, 2011 4:26 pm

    Hmm! Baked Potato, Spinnach, and Baby Courgettes stuffed with Sun dried Tomatoes.....

    Yes, I think I like that.
    avatar
    Glad E Olah
    Admin

    Posts : 1578

    Re: Daffyd's Diner

    Post by Glad E Olah on Sat Feb 12, 2011 1:18 am

    Ironically I purchased steak today and plan to prepare them tomorrow. They are not large enough for stuffing so I will try to do them by simmering them with the above ingredients. Will let you know how they turn out.

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    Re: Daffyd's Diner

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