Lizzee aka #1kyfan-Recipe Topic >>continued... (Page 2 of 4)

Poor guy, I believe he was a little nervous! Sounded really good, especially the artichoke risotto, but all way beyond my cooking abilities I even had to look up lardoon! We too have a local restaurant named Bellini's

In light of Joe's recent tweet about his Mom bringing cookies to the show, thought I would post my favorite cookie recipe. Made with Heath English Toffee Bits, you can find in the same aisle as chocolate chips.  And the recipe is on the back of the bag. They've been a big hit everywhere I've taken them!

Brickle Drop Cookies

1 cup (2 sticks) butter
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
3 eggs
3 1/2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar
1 1/3 cups (8 oz bag) Heath Bits 'O Brickle toffee bits

Heat oven 350 lightly grease cookie

Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until blended. Add eggs beat well. Stir together flour, baking soda, and cream of tartar. Gradually add to butter mixture beating until blended. Stir in toffee bits.

Drop by heaping teaspoons on to prepared cookie sheet. Bake 8-10 minutes or until lightly browned. Cool and enjoy! 

Makes about 6 dozen

That sounds great, can almost taste/ smell it as well!

The only thing i would have done is,(you didn't mention) once your 'rub' flavour's are added, wrap the meat in 'cling film',then back in the fridge for 24hrs to marinate.
Like you said, and i agree, Injecting flavour is a great idea.
This does require extra time & planning - but i think it's worth it.

Brack - agree 100% on the 24 hr rub marinade idea.  Just didn't have the time this weekend.  more advanced planning next time. 
rub & injections then a 24 hr rest in the chill chest is definately in order.

Rick - thanks for the smoking meat forum idea.  I signed up.

Correct on the membrane Jane. Does he use a water pan? That helps with the dessication and makes for a crispier bark. I foil wrap after the end temp. is approached and place in a cooler stuffed with towels so the final tenderization is slowly finished. Usually an hour or so.
Mmmmm. The fine art of American BBQ! I love the regional nuances.

Tis' the season!!!! I had originally posted this recipe in the "lost" thread, we never really had a name except "Pecan Things" they were my Mom's favorite and she only made them at Christmas because they are so addicting

2 cups pecan halves
1 egg white stiffly beaten
1 cup packed light brown sugar
1/2 teaspoon salt or to taste

Combine brown sugar, salt and egg white once blended add in the pecans, stir to coat and drop on baking sheet. Bake at 350 until golden brown.  I prefer to cut the pecan halve in 1/2 again because I like them smaller but okay to use the "whole" half
When you see the amount of the mixture before you dump in the pecans your instinct tells you there won't be enough to completely coat all of the pecans but somehow amazingly it has never failed They bake more consistent and have the best flavor when placed on sheet completely separated. Takes a little more time and the tendency is to drop them in clumps but they will not crisp this way. ENJOY!

I'm trying to remember the soup i posted in the previous Recipe Topic ....

I think it went something like this...

Spicy Thai Style Pumpkin and Sweet Potato Soup

• 1¼ litres chicken or vegetable stock, preferably free-range or organic
• 6–7 lime leaves
• 3 fresh red chillies, deseeded
• 2 garlic cloves, peeled
• 1 large thumb-sized piece of fresh ginger, peeled
• 3 sticks of lemongrass, trimmed and squashed with the back of a knife
• sea salt and freshly ground black pepper
• a small bunch of fresh coriander
• olive oil
• 1 heaped teaspoon five-spice
• 1 teaspoon ground cumin
• 1 onion, peeled and finely sliced
• 1 carrot, 1 stick celery, 1 small leek - finely sliced
• 1 large butternut or acorn squash, halved, deseeded and cut into 1 inch chunks
• 200g sweet potato
• 2 x 400ml tins coconut milk
• juice of 3 limes
optional: 1 fresh red chilli, finely sliced, toasted pumpkin seeds, natural yogurt

• Olive oil in a large saucepan
• sweat off the onion,carrot,celery,leeks,ginger,lemongrass,garlic,chillies without colour.
• Add the pumpkin and sweet potato
• Add the five spice, ground cumin, lime leaves
• Add the chicken stock
• Bring to the boil, then reduce to a simmer for 30mins
• Season and taste
• Remove lemongrass sticks, and the lime leaves
• Liquidize the soup
• Return to a clean pan, on a low heat
• Add Coconut milk, and lime juice
• Add finely cut coriander

• The soup is ready to serve - Add the toasted pumpkin seeds and yogurt on top, to warmed soup bowls at the last minute . ENJOY!

This is what we'll be having as a starter for Christmas Lunch

I winged this one when the wife got a big bag of frozen chicken tender breast pieces and it turned out well. Just rambled through the fridge and whipped up what was there.
Stuffed Chicken Rolls.
6 chicken breast pieces
8 crimona or shiitake mushrooms diced
3 shallots diced
3 cloves crushed garlic
6 slices proscuitto
a handfull of shredded mixed white cheese
dry white wine
panko
Saute the veggies in a tbsp butter and splash evoo.
add a half cup of white wine and reduce over low flame, remove and let cool
pound the chicken pieces gently between plastic ziplock bags to a 1/4 inch thickness
cover each piece with a layer of the sauteed veggies, a slice of prosciutto, a layer of the cheese, roll up and fix with a toothpick.
roll the pieces in panko and brown in grapeseed oil over high heat on all sides.
These were delicious.