Celtic Heroes

Grilled chicken marinade. Yum. Recipe calls for thighs, but I found fryers on sale this week. Cut them up, doubled the marinade and it worked out wonderfully.

and then you can throw the backbones, extra fat, and misc trimmins into a pot with that sad limp carrot from the bottom of the veggie drawer and those *** skins that clutter up the *** basket and a couple of slightly dry looking garlic cloves you found in the bottom of the garlic pot and pour some water over it and let it cook away all day and voila! a lovely rich chicken stock for the freezer
oh -- add a dash of vinegar (I use balsamic) which will help extract calcium from the bones.

Ingredients

•For the marinade:
•1 cup buttermilk
•1 tbsp dijon mustard
•1 tbsp honey
•1 tbsp finely chopped fresh rosemary
•1 tsp kosher salt
•1/2 tsp dried thyme
•1/2 tsp sage
•1/2 tsp marjoram
•1/2 tsp pepper
•8 chicken thighs with bone and skin
•extra virgin olive oil
•

•Directions

•1. For marinade: in a medium bowl, whisk together all but the chicken and olive oil.

2.Trim the thighs of excess skin and fat and rinse under cold water. Place chicken in a large ziplock and pour in marinade. Press the air out of the bag and seal. Place in refrigerator for 6-8 hours, turning occasionally to redistribute the marinade.

3.Remove chicken from bag and discard marinade. Wipe the excess marinade off the chicken pieces with paper towel, and lightly brush the surface with olive oil.

4. Sear the sides, skin side down, over direct medium heat for 4 min, turning once halfway through searing time. Continue grilling over indirect medium heat until the juices run clear and the meat is no longer pink at the bone, 30-40 min more. Serve warm. Serves 4.

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Now, this, unfortunately isn't really a recipe, but I had a bunch of buttermilk left over after making the marinade.
figured there is no reason you can't use buttermilk in scalloped potatoes, so I winged it. We call this "voodoo cooking" at my house -- I read enough recipes to have a basic idea of a dish then improvise.


so.... Buttermilk Scalloped Potatoes ala Keri


Step one: ensure you have Tums or PeptoBismol or something in the medicine cabinet. You will need it later.

Thinly slice enough russet potatoes to fill a 2 quart casserole dish -- leaving a little room for the sauce.
Make a white sauce (this is where I am completely guessing at quantities....you will have to play with it)

2-3 cloves minced garlic
one small yellow *** minced

Saute that in a whole bunch of butter (??? maybe 1/4 cup). It is butter. More is better.
Once the onions are soft and translucent, add a tablespoon or so of flour and just cook it in a little
Mix in, um, maybe 2 cups buttermilk and 1/2-1 cup milk
Add 1-2 tsp chives, a bit of salt, some black pepper (grind it fresh or get out of this thread), and maybe a hint of marjoram.
I would have added rosemary if I hadn't used it all up in the marinade.
Add a bunch of cheese. I rummaged through the fridge and found four slices of swiss cheese that I diced up and added maybe a half cup of the shredded cheddar/pepper jack blend that was left after chili night
At this point, your sauce should be thickening up beautifully but should not be gluey. if too thick just add a bit more liquid.

Layer half the potatoes in the pot and pour sauce over, then the rest of potatoes and the rest of the sauce.

Put a tray under this because it will make a terrible mess when the sauce boils over -- trust me.
cook it at 425-450 until it is golden on top and bottom and the potatoes are soft. Will be at least a full hour.

Anyone like ' French Bakery ' ? Or maybe some traditionnal lebanese food ?
I love those two yum yum yum

POST! I want recipes!!
I know nothing about Lebanese food... teach me!!!!

Well, I must say your marinaded, grilled chicken recipe gave me deep stirrings Lady Keri. I was alarmed at that stage of the recipe where you used the word, 'discard' .....for surely such a superb marinade cannot be dispensed with. Could it not be applied later, when the chicken has become dark with grilling, or perhaps heated in a pan and reduced, thus to be served as a sauce to accompany your wonderful grilled chicken? I do not like to think of anything created by your Ladyship's fair hands going to waste! Nay madam, it is a preposterous thought!

The potato element to this dish sounds rich and creamy; comforting to both the mental constitution as it will be by making repletion of the belly.

In the words of the immortal Dr Samuel Johnson (who probably no one in the modern world has even heard of, but ffs the guy spent 9 years producing the very first dictionary the world had ever seen and he was a superb philosopher, famous wit and one of the earliest advocates against slavery), 'For I look upon it that any man who does not mind his belly, will hardly mind anything else'. Johnson loved his food. He is one of my all time heroes (his compassion for his fellow men was as great as his towering intellect).

Cant think of any atm.....Ill grab our cookbook later and start posting.

Anyone like ' French Bakery ' ? Or maybe some traditionnal lebanese food ?
I love those two yum yum yum

POST! I want recipes!!
I know nothing about Lebanese food... teach me!!!!

Well, I usually not cook.. I wait my father to finish cooking ( expert in lebanese foods since he is lebanese )
But I can give you some foods I eat every lebanese occasion :
-First, the famous Salad called " tabbouleh " : ( Popular Lebanese salad eaten every day and during occasions )
Ingredients :
0.88 lb parsley, about 2 bunches
1/2 cup mint leaves, about 1/4 bunch
3 large tomatoes, ripe, cut into small cubes
1 large onions, or 1/2 bunch of green onions
3 juice of 1 lemon
1/2 cup olive oil
1/4 cup fine Bulgar
2 tablespoons pomegranate syrup
1/4 teaspoon sweet pepper
1/4 teaspoon cinnamon
salt to taste..

Cooking method :
1. Wash the Bulgar in cold water, drain and put in a large plate.
2. Chop the parsley and mint very finely and wash them. Put in a strainer and keep aside.
3. Cut the *** into heavy small cubes and rub with sweet pepper, a pinch of salt and 1 teaspoon olive oil. Put aside.
4. Mix all the vegetables and bulgur together.
5. Right before serving, add the lemon juice, pomegranate syrup, the rest of olive oil, and cinnamon.Mix very well.Add salt according to taste
6. Serve immediately with lettuce or cabbage leaves.

-Second " Arayss Kafta " : ( Kafta is made of ground meat mixed with chopped parsley and onions. In this recipe, the mixture is spread between two layers of pita bread and grilled until the bread becomes brown. Cut in triangles and serve.)
Ingredients :
1.1 lb finely ground beef, or lamb
1 small ***, finely chopped
1/2 cup fresh parsley, chopped
4 pita bread loaves
1/2 teaspoon allspice
1 pinch of black pepper
1/2 tablespoon salt
1 1/2 tablespoons olive oil

Cooking method :
1. Put all the ingredients together in a bowl, except the pita bread and vegetable oil. Knead until ingredients are well mixed.
2. Place the kafta mixture in a food processor. Blend until well combined.
3. Spread evenly ¼ of the kafta inside each pita loaf.
4. Brush the outer sides of the kafta sandwiches with olive oil and place them on a grill until both sides become light brown. Serve hot.
( serve hot along with Tabboule and BBQ meat cubes. )

-Third, my preferred dessert " Mouhalabieh " : ( A simple, creamy and sweet milk-based pudding flavored with orange blossom water and topped with ground pistachios. )
Ingredients :
5 cups milk
3 1/2 tablespoons cornstarch, dissolved in 1 cup milk
1/2 cup sugar
1 teaspoon vanilla sugar
1 tablespoon rosewater
1 tablespoon orange blossom water
For garnishing:
1 cup raw ground pistachios

Cooking method :
1. In a non-stick or stainless steel pot, put the milk, the dissolved cornstarch and vanilla sugar together. Place the pot on medium heat and stir until the mixture starts boiling.
2. Reduce the heat, add the sugar and continue stirring for 10 more min.
3. Turn off the heat then add the rose water and orange blossom water.
4. Pour the mouhalabieh in serving bowls. Allow them to cool at room temperature for about 30 min then refrigerate for several hours.
5. Garnish with raw ground pistachios and serve cold.

Enjoy it!

Does anyone have a good chicken casserole recipe?

Gimme more food lol maybe 1 day i start cooking and make 1

Gimme more food lol maybe 1 day i start cooking and make 1

Lol

Recipe for a fruitcake or any type of cake or cookies or candy someing sweet or a candy (you know those things at the fair those big pink thing) or or mmmhhh everything is helpfull <3

Anybody have a good baked/roasted/fried tofu recipe?

I'm looking for one of those recipes that leaves the tofu chewy... My plan is mostly to use it in stir-fry.

Trying to reduce meat in the family's diet, but so far none of us are thrilled with my tofu experiments.

On the other hand, 2/4 of us liked this recipe (lol). Kids were not convinced:

Garlic sesame greens
1 bunch Swiss chard, stalks removed and leaves chopped (could certainly substitute spinach and likely other trees, may try with kale next week)
2-3 cloves garlic, finely chopped
Red pepper chili flakes to taste
1 T sesame oil (or any lightly flavored oil for sautéing)
1 T Toasted sesame oil
1 T Soy sauce
1-2 tsp sugar (to taste)
1 T sesame seeds

Sauté garlic, pepper flakes, and greens in sesame oil until greens are somewhere between wilted and soft, depending on how you like them - i go for soft

Meanwhile, mix the toasted sesame oil, soy, and sugar - toss with the greens to coat then sprinkle with the sesame seeds. I was out of sesame seeds so used chia seeds instead.

I like this best warm, but can certainly eat chilled