Berserker Recipe Book

Epicurean Exploits - Food and Recipes
21

Bill, did you get the memo?
its a low cholesterol-vegatarian book. pileon

Here’s some early cover-art:

22

To use a food metaphor, I’m gonna throw this against the wall and see if it sticks…

Most of my favorite cookbooks are categorized by season, instead of food type, and then broken out by course, i.e. appetizers, salads, etc…

Since the flow here at WB and previously in the before time has always followed that meter…(for example, in two months we’ll all be posting hearty soup and stew recipes and Thanksgiving recipes after that), how would that resonate with the populus en masse?

23

Great ideas, Mark!

I think the seasonal aspect is a great one, in particular. If we are going through the trouble of pairing wines to the foods, meaning we concentrate on matching for the sake of really finding a good fit, the seasonal cooking also fits quite well with that same direction.

I’d suggest, perhaps, you PM Martin Barz and others who have posted their recipes here and ask them flat out, in case they are too busy to be present here to see the thread.

24

Are you getting some recipes, Mike?

25

Nope.

26

Mine are forth coming…we have until the end of September, right?

27

LOL.

Did you PM Martin Barz? I’m sure he’s got a few goodies. What about our very own Dick Krueger?

28

Mike, I’ll get you some by the deadline for sure…this is a great idea…my mom and aunts did something like this a few years ago and put together all of our family recipes…everyone got a copy for Christmas…I think they did it through the Better Homes and Gardens website, and its pretty much exactly as you have described…one recipe a page, with a little anecdote, and an old picture…I don’t know how much they cost, but they came spiral bound

29

Sure.
I’m just sayin’ since Todd was askin’. newhere

30

I tried sending to mike@vastola.com, but it bounced? [scratch.gif]



[wink.gif]

31

Really? Hmmm, worked for EVERYONE ELSE!
You guys have internet up there in the country yet?

do do do da do du de do dooooooooo

32

In honor of Keith Levenberg’s hilariously biting social commentary, we should develop a recipe for 24 ounce Bryan Flannery meatballs and name them in Keith’s honor. Keithballs? Keithtedes?

33

I was going to submit my mom’s great recipe for meatballs.
Maybe we should name them “keithesticles”

34

Testikeiths?

35

I see a poll in our near future.

36

Here we go:

KeithNads
Keithcojones

I am sure others will chime in for a name for my recipe.

37

The problem for some recipes I have is I don’t know their source. I made up some, but many are from friends, family, etc. So it will take some effort to determine any copyright issues. But speaking of meatballs, and thanks to our own D@ve P@rt@in, I’ll share this which he made last time I was in Okinawa.

LAMB MEATBALLS WITH CHICKPEAS AND RED PEPPER SAUCE
INGREDIENTS
1/2 cup roasted red peppers from a jar (4 ounces), preferably piquillo
2 cups low-sodium vegetable or chicken broth
1/2 cup whole-milk yogurt, preferably Greek, plus more for serving
2 pounds ground lamb (or 1 pound lamb + 1 pound ground beef)
2 large eggs, lightly beaten
½ cup breadcrumbs
1 tablespoon plus 1 teaspoon minced garlic
1/4 cup minced flat-leaf parsley, plus more for garnish
1 tablespoon thyme leaves
2 teaspoons smoked paprika (La Chinata)
4 teaspoons kosher salt, plus more for seasoning
1/4 cup vegetable oil
1 3/4 cups chickpeas from a jar or can, drained

DIRECTIONS

  1. In a mini food processor, puree the peppers. Transfer the puree to a bowl and whisk in the broth and 1/2 cup yogurt.
  2. In a large bowl, combine the lamb, eggs, garlic, 1/4 cup parsley and the thyme and smoked paprika. Add the 4 teaspoons kosher salt. Using your hands, gently mix, then roll into sixteen 2-inch meatballs.
  3. In a very large skillet, heat the oil until shimmering. Add the meatballs and cook over moderately high heat until browned all over, about 8 minutes. Slide the meatballs to one side of the pan. Add the red-pepper sauce and the chickpeas and bring just to a boil. Simmer the meatballs over moderately low heat, stirring and turning them occasionally in the sauce, until the sauce reduces slightly, 10 minutes. Season with salt. Transfer the meatballs and chickpeas to a platter, spoon the pepper sauce on top, garnish with parsley and serve with yogurt.
38

And this one:
Roasted Pork tenderloin with Mustard, Buttermilk & Rosemary

3 Tbsp Dijon mustard
1/3 cup buttermilk
2 pork tenderloins, 1.25 to 1.5 lbs total [generally one package]
1/2 cup parsley, finely chopped
3 Tbsp fresh rosemary, finely chopped
3/4 tsp garlic, minced
3 Tbsp Vegetable Oil
1 cup beef or veal stock
1 Tbsp cornstarch
1 Tbsp walnut oil
2 large cooking apples, peeled, cored, and thinly sliced
1 cup fresh [or frozen] cranberries

Make a marinade for the pork. Combine the mustard and buttermilk in a large
bowl and whisk until smooth. Trim all visible fat and silver skin from the
tenderloins and place them in the bowl with the marinade, making sure the meat
is well-coated. Marinate for about 3 hours, covered and refrigerated.

Preheat the oven to 325oF. Combine the parsley, rosemary, and garlic, mix well,
and spread on a plate. Remove the tenderloins from the marinade and dredge in
the parsley mixture, making sure all sides are evenly coated. Reserve the
remaining marinade.

Heat the vegetable oil in a medium nonstick, ovenproof skillet over high heat.
Saute the tenderloins for 3 to 4 minutes, turning frequently, until lightly
browned on all sides. Transfer the skillet to the preheated oven and cook,
turning once or twice, until done throughout but no dry, about 15 to 20
minutes depending on the thickness of the tenderloins.

Remove the meat from the pan and pour off any excess fat. Return the pan to
the stove over low heat, pour in the beef or veal stock, and bring to a boil.
Whisk the cornstarch into the reserved marinade and add it to the stock.
Simmer slowly for 6 to 7 minutes, whisking constantly until slightly thick.

Heat the walnut oil in a medium saute pan over medium-high heat. Add the
apple slices and cranberries and saute until the fruits soften, about 3
to 5 minutes.

Slice the pork and serve with the sauce and the apple-cranberry mixture.

Serves 4

39

Is this still on? Has the deadline passed or is there still time to submit something?

40

G.
5 recipes does not a recipe book make.
When people want to get this going again, I will pick up and run with it.


Cheers!