THE OPINIONATED COOK -- TIPS 'n TREATS
Here is some more "stuff"...
Eggs should be stored (refrigerated)
with the larger, rounded end up;
the idea is to keep the more perishable yolk as far away from
the air sac (at
the larger end) as possible and avoid any contamination that might
be present
in this air "pocket". Check the box of eggs in your
refrigerator; several
are usually "upside-down" when you buy them.
Don't buy those green-tinged potatoes;
the green comes from a
chemical called "solanine". This develops when the potatoes
are over-exposed
to light. Besides being bitter, "greeny" potatoes can
be toxic to varying
degrees. The green can sometimes be cut away if the affected area
is small,
but it's best just to check over the potatoes and not buy ones
with any green
cast. Pre-bagged potatoes are often the worst; those bags can
hide a lot of
"ugly" potatoes.
Beer - or any other beverage - stays
colder longer in a bottle than
in an aluminum can; the aluminum is much thinner than the glass,
and glass is
a less-efficient conductor of heat than the thin aluminum can
wall. The heat
from the surrounding temperature(s), including a hand around the
bottle,
takes a little longer to reach the liquid inside the glass than
the can.
To use buttermilk in place of "sweet"
milk in a recipe, reduce the
amount of baking powder called for by two teaspoons; replace this
with
one-half teaspoon baking soda.
Sometimes you just get hungry for pudding...try this "quick and easy" one....
BUTTERSCOTCH TAPIOCA (Serves 2 who are
really hungry for pudding, or 3-4 who
are a little more restrained.)
3 tablespoons quick-cooking tapioca
2 "good pinches" (about 1/8 teaspoon) salt
2 cups milk (low-fat - 1% or 2% - or "regular", but
not "skim")
1 tablespoon butter
one-half cup dark brown sugar (lightly packed)
one-half cup chopped walnuts or pecans
Mix tapioca, salt and milk in a heavy-bottomed
sauce pot; let stand for about
5 minutes. Put butter and brown sugar into a "microwaveable"
container - I
use a glass Pyrex measuring cup - and heat at "medium"
(or 75%- 90% power or
whatever your microwave does that's less than full-blast) just
until butter
is melted. Stir and zap again until sugar bubbles - about a minute.
(This
can boil over the top if the heat is too high.) Heat the milk
mixture over
medium heat, stirring constantly, for about 5-6 minutes or until
it comes to
a boil and thickens; don't let it stick or burn. Remove from heat,
stir in
the "hot" butter/sugar mixture and nuts. Stir well to
combine. Serve warm
or cold.
If you live in an area where you can
get good corn tortillas, try a
"QUESADILLA" for a fast lunch...
1-? corn tortillas
3 tablespoons grated cheddar or Monterey Jack * cheese (per tortilla)
1-2 tablespoons salsa (per tortilla)
Heat tortillas over medium heat in a
dry skillet or on a griddle, turning
once, just until they start to soften; try two or three at a time,
overlapped. Sprinkle one-half of each tortilla with the cheese,
spoon salsa
evenly over the cheese, and fold (other half of) tortilla over
into half-moon
shape. Cook, turning once or twice, until cheese is melted and
tortilla is
lightly colored.
* Quesadillas made with jalapeno-laced Monterey Jack are pretty
good, too!
SPICY PEANUT SAUCE is great on sauteed
or barbecued chicken, prawns or pork*
(see section following recipe), in stir fries, or as a dip for
vegetables
and/or fresh pineapple. I make up one or two recipes and keep
it in a
one-half pint or one-pint "canning jar"in the refrigerator;
it keeps for
two-three weeks. I use a regular canning lid/ring or a white plastic
"storage" (not for processing) lid for refrigerator
use, on and off the road.
I got them at Wal-Mart in the section where the canning jars/lids
are.
One-half cup peanut butter*
3 tablespoons packed brown sugar
one-half teaspoon red pepper (Cayenne)
3-4 tablespoons chile sauce*
2 tablespoons soy sauce
2 tablespoons grated fresh ginger*
juice of one lemon (at least 1/4 cup, or more to taste)
Combine all ingredients well, let blend
at room temperature, taste and adjust
amount of any ingredient, then refrigerate. This should stand
for a few
hours before using. Re: the peanut butter, chile sauce and fresh
ginger...most peanut butters have all kinds of things in them
besides peanuts
- sugars, oils, emulsifiers (so it won't separate), preservatives
- try to
get one that doesn't. I use Adams, but it may not be available
nationally.
Laura Scudder's didn't have any junk in it the last time I looked,
but read
the label for surprises. The "best" chile sauce (aside
from your own
home-canned, of course) is called Homade; if your store carries
it, it's in a
small, "round" jar in the catsup section. Fresh ginger
is sold (in the
produce section) in "hands"; look for firm, unwrinkled
hands with smooth,
light-brown skin. Peel before grating.
ON-THE-ROAD PORK CHOPS
I cook these on my 12" Pyromid
"barbecue"; 4 good-sized pork chops fit
without crowding. A Pyromid is a stainless steel, fold-up-into-a-flat-packet
outfit that is GREAT for RV travel. I've used my 8" and 12"
for 8 years -
Tom and Stephanie are satisfied users, too; they have a complete
review of
the Pyromid on the site. Go to the site www.wooska.com (same as
estore.com)
for a full selection of Pyromid products to order. According to
the factory
(in Redmond, OR, 541/548-1041), the 12" barbecue sells at
"wooska" for less
than their "factory" price. These barbecues are not
cheap, but they're well
made, and will last for years; the factory will send a flyer with
all the
products/prices listed if you call the number above.
Pork Chops...(1 chop per person)
Select 2-4 thick-cut (about 3/4"-1")
bone-in center cut loin (or rib) chops.
Trim excess fat, rinse , dry with paper towels, pepper (no salt
- it "draws"
the juices out of the meat - add it when you eat them, if needed)
Heat grill
until a little piece of pork fat (that you trimmed off the chops)
sizzles
when rubbed over the grill to "grease" it. (If you're
using a Pyromid,
follow manufacturer's directions.) Cook chops over medium-hot
fire until
underside is brown (7-10 minutes or so), turn. Spread a couple
of
tablespoons of peanut sauce over the cooked side of each chop;
try not to let
this drip in the fire. Watch for flare-ups, and remove grill (the
Pyromid has
a handy little tool for that purpose) and whack at the coals to
kill the
flames if it happens. Cook chops until underside is brown, (test
for
"doneness" by cutting a slit in a chop - the juices
should be barely pink.
When pork reaches 140 degrees, it's safe to eat; cook it a little
longer if
you want, but don't dry them out.) then remove to a plate, spreading
a little
more peanut sauce on the "unsauced" side of the chops.
(Don't return to the
fire.) Serve chops with more sauce (warmed is nice), rice (for
the
drippings/juices), broccoli, and a big green salad.
A note on explanations, product recommendations,
etc.... I realize that not
everyone needs detailed explanations or recommendations, but perhaps
this
story will give some insight into why I try to be as clear as
possible in a
recipe, and leave nothing to chance...
A colleague told me that her cooking
experience was very limited, and asked
me for suggestions for a simple meal that she could prepare for
her in-laws.
I suggested roast chicken, and gave her a detailed (or so I thought)
"chicken
lesson" - selecting, removing the "innards, washing
under running water,
drying with paper towels, squeezing lemon juice over and putting
the rinds
inside the chicken with a few garlic cloves, salt and pepper,
etc. A couple
of days later, I asked her how her dinner had gone; how did the
chicken work
out? She answered that it was OK, but that when she washed the
chicken, she
guessed that she hadn't gotten all the soap off before cooking
it, so it
still tasted a bit like "Dawn"! Since that time, I try
not to leave even the
obvious to possible mis-interpretation...
Next time: A slow-cooker recipe and some cast-iron how-to...