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| Rantburg Ramadan Battles the Roller Maidens From Outer Space™ |
| 2006-10-06 |
| Today’s recipe thread is dedicated to the loving memory of Marian Fisher, whose bravery and courage can only serve as a model for each of us who live beyond her days. May Marian’s eternal soul find everlasting peace for her selfless demonstration of all that is worthy in that which we call human life. Rest in peace, Marian Fisher. The Active Index of Rantburg Recipes – 10-06-06 A Rantburg Ramadan™ A Rantburg Ramadan Part II™ More Rantburg Ramadan™ Son of A Rantburg Ramadan™ The Son of Rantburg Ramadan Returns™ The Bride of Rantburg Ramadan™ A Rantburg Ramadan – The Prequel ™ A Rantburg Ramadan – The Sequel ™ A Rantburg Ramadan Strikes Back™ Post # 2: Roast Pork in Tequila Lime Marinade Citrus & Jalapeño Marinated Pork Submitted by Deacon Blues Post # 6: Easy Pork Recipe Cutlets in Creamy Mushroom Sauce Submitted by Sherry Post # 9: Brazilian Roasted Pork Citrus & Garlic Marinated Pork Submitted by JFM Post # 15: Pork with Sweet Potatoes Stewed Pork with Wine & Red Peppers Submitted by JFM Post # 16: Translation notes for Pork with Sweet Potatoes Submitted by trailing wife Post # 17: Morrocan Braised Pork with Dates and Apricots Pork Chops with Citrus Stewed Fruit Submitted by Robert Crawford Post # 19: Shepherd’s Pie Baked Casserole in Crust Submitted by Zenster Revenge of the Rantburg Ramadan™ Post # 5: Apple Juice Oatmeal Fruit Scented Porridge Submitted by 3dc Post # 6: Mock Chicken Wings Breaded Meat Kebabs Submitted by bruce Post # 9: Emerald Curry Cilantro Chile Chutney Marinade Submitted by Zenster |
| Posted by:Zenster |
| #5 Antipasto Platter Italian Appetizer Plate Preparation Time: 20 Minutes Serves: 10-20 People Ingredients: ¼ Pound Asiago or Parmesan Cheese (shaved into curls) ¼ Pound Gorgonzola dolcelatte cheese ¼ Pound Solid White Albacore Tuna 2 oz. Thin Sliced Prosciutto Ham 2 oz. Dry Italian Salami (thin sliced) 2 oz. Pepper Salami or Hot Copacola (thin sliced) 2 oz. Toscana Style Salami (thin sliced) ½ Cup Marinated Artichoke Hearts ¼ Cup Pepperoncini ¼ Cup Marinated Button Mushrooms ¼ Cup Green Olives ¼ Cup Ripe Black Olives Pickled Cherry Peppers Anchovy Filets (rinsed and patted dry) 1 Head Romaine Lettuce (to line plate) Options: Sardines (I recommend the King Oscar Tiny Tot brand) Cubed ham Cherry tomatoes Salt cured olives Hard-cooked eggs Preparation: Chill a large platter for 30 minutes in the freezer or your refrigerator. Remove any soft cheeses from the refrigerator and bring to room temperature. Rinse the anchovies or drain the sardines and place on paper towels. Drain the marinated vegetables, peppers and olives. Shave the Asiago or Parmesan cheese into curls using a potato peeler. Cover the chilled platter with flattened Romaine lettuce leaves. Fan out the sliced meats and cheeses. Array the vegetables as separate wedges in between the different meats and cheeses. Notes: If you have not tried Gorgonzola dolcelatte cheese, you are in for a treat. It is an incredibly addictive soft blue cheese. Substitute with Cambozola or Blue Castello. Serve with cibatta bread, Stoned Wheat Thins or Ak-Mak crackers. For extra fancy presentation, stuff cornettes of sliced ham with garlic herbed cream cheese. Cherry tomatoes can be scooped out with a melon baller and piped full of tuna salad or creamed Gorgonzola using a pastry sack. |
| Posted by: Zenster 2006-10-06 23:52 |
| #4 We now skip over the large area of people who do not eat pork and head straight for the home of one of the most famous pork preparations of all, namely, Parma Prosciutto Grissini con Prosciutto Italian Appetizer of Ham Wrapped Breadsticks Note: This is a super simple and delightful appetizer for an Italian dinner, buffet, cocktail party or most any dinner at all. Preparation Time: 45 Minutes Total Serves: 6-12 People Ingredients: ¼ Pound Thin Sliced Parma Prosciutto (San Daniele is the best I’ve had) 4 oz. Bread Sticks (avoid ones with a really hard crust) Preparation: Wrap one slice of the prosciutto around a breadstick in a long continuous spiral until the entire length of it is covered. If the slices of prosciutto are small, overlap two of them to complete the task. Continue until one or the other ingredient runs out. Pile the wrapped breadsticks like firewood on a glass or ceramic plate and cover with cling wrap. Allow the prepared breadsticks to age for 30-45 minutes. Serve immediately. Note: Aging these delicious appetizers is the secret to their flavor. During the 30-45 minutes that they rest, moisture from the ham permeates the bread and softens it slightly. The strong aroma floods your senses with each bite of tender prosciutto. |
| Posted by: Zenster 2006-10-06 23:26 |
| #3 Again, the coding ate some of the ingredient measurements. How much: ¨ö teaspoon salt ¨ö cup molasses ¨÷ cup brown sugar do we need? |
| Posted by: Seafarious 2006-10-06 09:19 |
| #2 oops, The measurements did not come out. they are: one-half teaspoon salt one-half cup molasses one-third cup brown sugar |
| Posted by: Jack Bross 2006-10-06 09:18 |
| #1 Boston Baked Beans With Salt Pork And Canadian Bacon A Traditional New England, with the addition of Canadian bacon, Preparation time: 1.5 hour Cooking Time: 5 to 7 hours Makes: 8 servings Ingredients: 16 Ounces (2Cups) dry navel beans 2 quarts cold water ¨ö teaspoon salt ¨ö cup molasses ¨÷ cup brown sugar 1 teaspoon dry mustard 4 ounces salt pork 4 ounces Canadian bacon 1 medium onion, chopped Optional: Preparation: Rinse beans; add to water in saucepan. Bring to boiling and simmer 2 minutes, remove from heat. Cover; and let stand 1 hour. (Or add beans to cold water and soak overnight) Add salt to the beans and water; cover and simmer until beans are tender, about 1 hour Drain, reserving liquid. Measure 2 cups liquid, adding water if needed; mix with molasses, brown sugar, and mustard. Cut the salt pork in half; score one half. Grind or thinly slice the remainder and the Canadian bacon. In a 2 quart bean pot or casserole (I prefer the bean pot), combine the beans, onion, salt pork and Canadian bacon. Pour molasses mixture over and top with the salt pork Cover; bake in 300¡Æ oven for 5 to 7 hours, adding liquid as needed. |
| Posted by: Jack Bross 2006-10-06 09:13 |