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Post by petitesuite on Jun 12, 2011 21:53:53 GMT -4
Y'all, go make these right now. They are lemon rolls (like cinnamon rolls, but...lemon) and I am not kidding. Go. Now. They are so.flippin.good. A little bit of work, but well worth it. |
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Post by Ripley on Jun 12, 2011 22:30:28 GMT -4
Y'all, go make these right now. They are lemon rolls (like cinnamon rolls, but...lemon) and I am not kidding. Go. Now. They are so.flippin.good. A little bit of work, but well worth it.  petitesuite, if I weren't already married, I would propose to you right now just for posting that recipe. I love, love, love all things lemon. Normally, I never can cook or bake with it because any form of citrus bothers TTMR's stomach. But he is going away this weekend, and it is going to be an All-Citrus, Every-Meal sort of weekend for Ripley. I was already planning to make these cookies, and now I know what I'm making for breakfast. |
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Post by biondetta on Jun 13, 2011 3:16:44 GMT -4
Ooo! Ooo! I do!! There's a great marinade for pork tenderloin! 1/2 cup frozen apple juice concentrate -- thawed 2 tbsp honey mustard 2 tbsp minced fresh rosemary 1 tbsp olive oil 2 cloves garlic -- minced 1 large shallot -- minced 1/4 tsp black pepper Let it sit for a few hours then grill or roast the pork. Basting with some of the reserved marinade makes it even better. I can't really get apple juice concentrate here, so sometimes I just take some apple juice and reduce it down a bit to get the same effect. We also use this mix when cooking ribs in a three-part process. First smoke the ribs while they've got a dry spice rub on them. Then seal them up in foil packets with this marinade inside the packs to steam them a bit. Then finish up with the ribs straight on the grill with an application of homemade BBQ sauce. Best ribs. ever!  Another good marinade for pork or chicken is lime juice, ketjap manis (a sort of sweet soy sauce) and some Thai sweet chili sauce (pretty much equal parts). For dinner last night, we had chicken legs marinated in that, and then I stirred up a bit more of the ketjap manis and chili sauce to brush the legs with at the end of baking. Really tasty! If you can't get the ketjap, you can just use regular soy sauce and maybe add in a bit of honey. |
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Post by kateln on Jun 13, 2011 10:55:25 GMT -4
I made a corn salad last night that was fantatstic;
Four ears of corn--steamed, and cut off the cob
1 red pepper--finely chopped
1 avocado--finely chopped
1/4 cilantro--finely chopped
1 shallot--finely chopped
4 radishes--finely chopped
Juice of one lime
Salt and pepper to taste.
Mix in bowl. Eat.
Delicious, easy, and so good.
I didn't actually eat ALL of it. But I could have.
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Post by LAX on Jun 13, 2011 11:42:40 GMT -4
Y'all, go make these right now. They are lemon rolls (like cinnamon rolls, but...lemon) and I am not kidding. Go. Now. They are so.flippin.good. A little bit of work, but well worth it. Didn't have time to bake this weekend, but those are on my agenda for next. I love lemon. love, love, love it! |
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Post by Sunnyhorse on Jun 13, 2011 12:34:20 GMT -4
Ripley, those cookies look/sound divine. Can't wait to try the recipe.
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Post by divasahm on Jun 13, 2011 12:44:17 GMT -4
We made fish-in-foil (or parchment, if you want to get fancy) the other night--
1 fish filet per person (we used fresh tilapia)
Place each filet on large piece of aluminum foil or parchment. Salt and pepper the filet. Spoon 2-3 tablespoons of chili sauce (we used Heinz) over top. Top with thinly sliced vegetables--squash, zucchini, onion, tomatoes, bell pepper, whatever. Squeeze half a lemon over all, then carefully bring opposite sides of foil/parchment together and fold tightly, leaving plenty of space between top of filet and foil. Fold ends up to avoid leakage, place on cookie sheet or jellyroll pan, and bake in 375 degree oven for about 20 minutes or until fish flakes. Serve over rice, pasta, quinoa, or anything that will sop up the delicious tangy sauce that results. Sooo good...
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Post by petitesuite on Jun 13, 2011 16:20:18 GMT -4
Ooh, Ripley, those cookies look amazing! I'll have to make those as well.
Edit: You know what might be really good? Those lemon cookies sandwiched with raspberry preserves. I'm going to have to try that.
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Post by americanchai on Jun 15, 2011 15:59:13 GMT -4
Peach pie with a touch of (Chinese) five spice powder - wow! (and vanilla ice cream, of course).
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May 4, 2024 15:22:39 GMT -4
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Post by Deleted on Jun 16, 2011 14:19:22 GMT -4
My latest creation . . . Caribbean Curry. When the kids were younger, I used to make a nice creamy, not-terribly-spicy crockpot curry with chicken (low-carb recipe). Since they have grown older and are willing to try more variety I have been making a really spicy chicken curry that doesn't use cream (recipe I found online from London Curry House or someplace). I guess I overdid the hotness the last couple of times because my daughter wanted me to go back to the original version, so earlier this week I threw the new recipe into the pot, only with less hot peppers and some added cream, then I noticed leftover jerk chicken spices in the pantry, so I said, "What the hell?"and threw those in, too. It turned out really well, with the heat toned down and the jerkiness just coming through. Everyone wants it kept in the supper line-up.
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