Finally remembered to send you one.

Got it, my friend!

Bumping just to keep this thread alive until there is time to do something with it.

This is gonna be an outstanding book!

A pdf would be great!

Bumping .... because I have hope.

Still drooling and waiting.

Those dang hunger pains.

I'm still perfecting the recipe for SPAM au gratin so the extra time is ok.

OK something I discovered.
Jewish fried artichokes!

4 artichokes (large, not baby)
Olive oil for frying
Salt and pepper

4-5 fresh lemons for preparation and servin
Prepare a large bowl of ice water. Squeeze two lemons into the bowl of water, stir, then throw in the squeezed lemon halves. This lemon water will keep your artichokes fresh and green till you’re ready to fry them. Keep a couple of fresh lemon halves on hand as you prep. Rinse your artichokes under cold water. Pat them dry with a clean kitchen towel or paper towel. With kitchen shears or sharp scissors, remove the thorny tips from the leaves. For each artichoke, remove the bitter, fibrous end of the stem with your knife, leaving about 1 1/2 inches of stem attached to the artichoke.

Use a serrated peeler or paring knife to peel the outer skin from the remaining stem. The stem has a more bitter taste than the rest of the artichoke; removing the skin helps to take away some of the bitterness. Rub the peeled stem with fresh lemon to keep it from browning.

Peel off 5-6 layers of external leaves from the artichoke, snapping off the leaves and setting them aside, till you reach an inner layer of leaves that are fresh looking and white at the base.

With a serrated knife or sharp chef’s knife, slice the artichoke horizontally about ¾ inch above the base (heart) to remove the pointy top of the artichoke, leaving a flat crown of leaves on the base of the artichoke while exposing the inner purple leaves.

Slice the artichoke in half lengthwise, splitting the stem and heart in half vertically to reveal the inner fuzzy choke.

Scoop out the fuzzy spines and purple leaves from each artichoke half with a melon baller, leaving behind two hollowed out halves of heart, each with a small crown of flat leaves.

You may wish to place the artichoke halves under cold running water to remove any stubborn bits of fuzzy choke.

Rub the heart with lemon, then place it in the bowl of lemon water. Repeat process with the other remaining artichokes.

When ready to cook, remove the artichoke halves from the lemon water. Pour the lemon water and juiced lemon halves into a large pot; you will need about 1 ½ inches of water, so if you don’t have enough, add more water to top it off. Place a steamer basket inside the pot and bring water to a boil. Place the cleaned artichoke halves into the steamer basket and cover the pot with a lid. Reduce heat to medium.

Let the artichokes steam for 15-20 minutes till a knife or fork can be inserted easily into the thickest part of the stem. You want the artichokes to be lightly steamed and a bit tender, but still firm—they should only be partially cooked.

Place the steamed artichoke halves onto a layer of paper towels and let them drain. Heat 1 inch of olive oil to around 375 degrees F, hot enough for frying but not so hot that it smokes. While oil is heating, sprinkle the artichoke halves with salt and pepper, making sure to sprinkle inside the layers of leaves as well.

Place the artichokes gently into the heated oil and let them fry for about 15 minutes, using a pair of tongs to turn them once halfway through cooking, till artichokes are golden brown and the leaves are crisp.

Remove from the oil and let them drain on paper towels or a wire rack. Serve fried artichokes warm with fresh sliced lemon wedges.

Roasted parmesan garlic squash!
I make this every year.


2-3 zucchini
2-3  yellow squash(or just 6 or so yellow squash)
3-4 tablespoons olive oil
3 cloves garlic finely minced or 1 tablespoon garlic powder
1 cup Parmesan Cheese(just shake it out of the container)
1 onion sliced
salt and pepper to taste and a shaking of red pepper flakes if you like them.
Italian herbs

1.Preheat oven to 350º
2.Slice squash and zucchini into rounds
3.In a bowl combine olive oil and garlic
4.Toss vegetables in mixture to coat
5.Spread the squash and zucchini and onions in casserole dish
6.Sprinkle on Parmesan Cheese and garlic powder and herbs
7.Season with salt and pepper(and red pepper flakes if so desired)
8.repeat until you use up all the squash n onions(we’re making layers)
9.I add extra cheese to the top layer
10.roast for about 35-45 minutes

SC: Squash recipe looks good. What do you do with the onion?

quote:

Originally posted by cne32507:
SC: Squash recipe looks good. What do you do with the onion?

It gets layered in with the squash

Bump

quote:

Originally posted by ScreamingCockatoo:

quote:

Originally posted by cne32507:
SC: Squash recipe looks good. What do you do with the onion?

It gets layered in with the squash

.

you need to make sure the monkey gets your fried rice recipe you posted here years ago,

wife and I make it every so often, damn tasty!!

OK I will.
I have a video on it somewhere...

quote:

Originally posted by lyman:

you need to make sure the monkey gets your fried rice recipe you posted here years ago,

wife and I make it every so often, damn tasty!!

Link to original video: https://youtu.be/-1r8zThhx50

What's the current light spots on the table of contents?

Short on sides? Desserts?

I \have/ a cookbook all original or old family original recipes.

Let me know where you need some filler and I'll fill you up.

Fried Green Tomato dipping sauce:

1 pack Ranch Dressing mix(disregard the instructions)
1 bell pepper(red or green or ½ red and ½ green)
1 ½ cup mayonnaise
½ cup buttermilk

Put peppers in food processor and chop finely.
Mix together dressing and add in the bell peppers.

Let sit in refrigerator.

Speaking of Ranch dressing, I made some of Chef John's Ranch dressing recipe yesterday and it is dang close to Hidden Valley. It is really good, but missing something...probably MSG. I'll need to tweak it a little for my taste but it's good as is.

Ingredients for about 2 cups Ranch Dressing:
1 1/3 cup real mayonnaise
1/3 cup sour cream or crème fraiche
1/3 cup buttermilk
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
pinch of cayenne
pinch of salt
1/2 teaspoon dried dill weed
1/4 teaspoon dried tarragon
2 teaspoons sliced fresh chives
1 tablespoon minced fresh Italian parsley
2 drops Worcestershire sauce

https://foodwishes.blogspot.co...rch?q=ranch+dressing

Actually got this from America's Test Kitchen:

Thick Center Pork Roast Chops

2-3 lb Center cut pork roast
2 tbsp vegetable oil
salt
pepper

Preheat cast iron skillet by placing it in a cold oven & preheating oven to 500°

Cut pork roast in half & then cut each half in half again. (total 4 chops)

Season both sides with salt & pepper.

After oven reaches temp, remove skillet from oven & place onto burner set at high.

Add 2 tbsp oil

When oil starts to smoke add pork
Turn pork every 2 minutes.
Continue turning pork every 2 minutes until internal temp reaches 125°
Cooking time will vary depending on thickness of the pork.
Remove onto platter, cover with foil, & let rest 15 minutes.

I made a pan sauce (mine) while the pork rested.

1/2 cup chicken stock
1/2 cup white wine
1 minced shallot
salt & pepper to taste
2 tbsp butter

Add minced shallot to skillet & cook until soft, add chicken stock & wine
reduce to approx half. Add butter & stir to combine & pour over pork.