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Holiday Traditions and FOOD!
BoldJava
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Posted on 12/21/2008 8:45 AM
Just thought a quick thread on traditions and food might show the breadth of our community:

Every holiday we read a book together and then discuss what it means for our lives ... last three years have been:

^ CS Lewis's Lion Witch and the Wardrobe
^ Three Cups of Tea http://www.threec... (efforts to educate rural Pakistani/Afghani girls)
^ This year, Kushner's Living a Life that Matters

B|Java, Merry Christmas and Happy Channukah all!
Edited by BoldJava on 12/24/2008 4:08 PM
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Dave Borton
Milwaukee, WI
 
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BoldJava
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Posted on 12/24/2008 4:03 PM
Corn Chowder

1/4 lb Italian sausage or prosciutto
1 onion, chopped
1 clove garlic, minced
2 tablespoons chopped green bell pepper
2 tablespoons chopped red bell
2 potatoes, cubed
3/4 cup diced celery
1 1/2 cups boiling vegetable stock
1 cup cream
1 medium can whole kernel corn (or 1 1/2 cups frozen)
1/2 teaspoon salt (or 1 chicken bouillon cube)
1/4 teaspoon red pepper (season up, depending on your tastes; best as a subtle seasoning rather than dominating the soup)
Lots of butter for sauteeing
2 teaspoons flour
Sour cream
Fresh lime

Brown sausage (or prosciutto) in bottom of a saucepan. Add onion, garlic and bell pepper; saut? 5 minutes.

Add potatoes, celery and boiling stock. Add salt or bouillon cube. Cover and simmer over low heat until potatoes are tender. Add corn and cream. Blend together butter and flour evenly and gradually add to chowder.

Cook, uncovered over low heat for 20 minutes, stirring occasionally until soup is thickened. Watch the heat so you don't burn pan.
Season to taste with salt and pepper.

Squeeze the juice from a fresh lime, blending into dollops of sour cream. Serve chowder steam hot with a dollop of limed sour cream on each dish of chowder.

B|Java, with chowder simmering
Edited by BoldJava on 12/24/2008 4:49 PM
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Dave Borton
Milwaukee, WI
 
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BoldJava
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Posted on 12/24/2008 4:07 PM
Recipe for Kona Krab Kakes

Ingredients
1 Tbsp. canola oil
2 Tbsp. finely diced red bell pepper
2 Tbsp. finely diced celery
1 Tbsp. finely diced red onion
1 C. heavy cream
1 lb. jumbo lump crab meat
1 lb. back fin crab meat
1 Tbsp. chopped cilantro
(to taste) salt and pepper
2 C. Panko bread crumbs
1 C. flour
1 egg, beaten with a little water or milk
1/4 - 1/2 C. canola oil


Directions
In a saute pan, heat?one tablespoon?oil. Saute red bell pepper, celery and onion?until vegetables are soft, about 5 minutes. Set aside to cool.

In a small saucepan, bring?cream to a boil, then lower heat to a simmer and reduce the cream by half, about 15 minutes. Set aside to cool.

In a mixing bowl, combine crab meats, cooled vegetables, and cilantro. Add cooled cream and mix until crab is evenly covered. Season to taste with salt and pepper. Add just enough panko bread crumbs to thicken the mixture so you can form a solid ball by lightly squeezing.

Form 2-ounce balls, then shape each by hand into a cylindrical shape.

In separate bowls, place flour,?beaten egg mixture, and?remaining panko bread crumbs. Coat each crab cake first in flour, shaking off excess, then in egg mixture, shaking off excess, then in panko crumbs, coating well.

In a saute pan, heat a shallow layer of oil and lightly saute the crab cakes until golden brown all over, about 3 to 5 minutes. Serve immediately.

For a flavor variation, add cayenne pepper to taste.

B|Java, going Hawaiian this Christmas eve, waist deep in snow
Edited by BoldJava on 12/24/2008 7:31 PM
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Dave Borton
Milwaukee, WI
 
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ginny
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Posted on 12/24/2008 7:28 PM
Hey dude:

what a great idea B/Java...

will report after tomorrows pot luck in the mountains.

thanks for the post.

ginny
 
BoldJava
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Posted on 12/25/2008 2:57 PM
Holiday Applesauce

^ 4 Door County apples, peeled, cored, and chopped
^ 1 Cup Wisconsin cranberries
^ 1/3 to 1/2 c of Wisconsin maple syrup
^ 1/4 c of red wine
^ 3 in strip of cinnamon stick
^ 3 in strip of lemon peel

Cook apples, cranberries, maple syrup, wine, cinnamon and lemon over moderate heat, stirring for 15 minutes. Mash apples and berries. Pull out lemon and cinnamon stick. Taste and sweeten to taste. Once in, no getting syrup out.

Finishes in a delightful red applesauce for the plattering.

B|Java, Wisconsin Dept of Ag <grins>
http://www.visitd...
Edited by BoldJava on 12/25/2008 2:59 PM
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Dave Borton
Milwaukee, WI
 
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BoldJava
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Posted on 01/01/2009 10:12 AM
for New Year's Day. Will need to coordinate this so as not to interfere with the kickoff of the Rose Bowl, classic match-up between Big Ten and Pac 10. 'Fraid Ol' Papa Joe is going to get it handed to him.

Ingredients
- 5-6 tablespoons Hawaiian Turbinado sugar
- 3 tablespoons fresh cracked black pepper
- 3 tablespoons paprika
- 1.5 tablespoon ground cumin
- 1 tablespoon salt
- 3.5 lb standing ribeye roast (short end)

Combine sugar, pepper, paprika, cumin and salt on a platter.
Coat roast evenly with the mixture.
Let sit in the refrigerator for 30 minutes, then bring to room temperature.

Roast 450 deg for twenty minutes/325 deg F for remainder

60 to 70 minutes (use about 20min/lb as a guide)

Use meat thermometer, about 128 for Medium rare.

Pull from oven, letting rest for 15 minutes, covered with light towel. Cut and serve with oven roasted potatoes that were prepared with, heavily seasoned with garlic, paprika, salt pepper and an ever so very light dusting of chili powder.

Serve and root for Penn State.

BigTenB|Java
Edited by BoldJava on 01/02/2009 4:11 PM
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Dave Borton
Milwaukee, WI
 
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