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 Post subject: Summer Tomatoes
PostPosted: Mon Aug 22, 2016 12:16 pm 
A great recipe.

Slice tomatoes to cover dish
Extra finely chop celery and sweet onions to completely cover tomatoes
Sprinkle entirity fairly generously with salt and sugar
Refrigerate for a few hours

One of my faves.


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 Post subject: Re: Summer Tomatoes
PostPosted: Mon Aug 22, 2016 9:10 pm 
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hi STD

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 Post subject: Re: Summer Tomatoes
PostPosted: Tue Aug 23, 2016 7:59 am 
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R S wrote:
hi STD


lol

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 Post subject: Re: Summer Tomatoes
PostPosted: Tue Aug 23, 2016 11:19 am 
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Location: Sunny Delaware (but the murdery part)
Since ya brought up food... in the slow cooker as we speak.

Stuffed Cabbage Pot Roast

2-3 lb chuck roast
Head cabbage
Two good sized onions
12 oz can tomato sauce
1/2 cup of raisins
1/4 cup honey
12 oz lager beer (I cook with Yuengling)
rice wine vinegar to offset honey, to taste
salt (2 tsp)
pepper (2 tsp)
chipotle powder (to taste)
oregano (1.5 tbsp.)
garlic powder (1.5 tbsp.)
paprika (2.5 tbsp.)
beef boullion (1 or 2 cubes)

Rustic chop on the onions. Season. put about half on the bottom of the crock. Season chuck roast, place atop onions. rest of onions around and some atop roast. Sprinkle raisins, most of seasoning (reserve some oregano, paprika and garlic powder, as well as salt and pepper); honey and vinegar around the rim so they get the onions underneath. mix half tomato sauce, half beer and bouillon. Pour mixture over roast and veggies. Cook 8-10 hours total on low heat. With two hours to go, rustic chop cabbage, add atop roast and onions, with remaining tomato sauce, beer and bouillon. Finish cooking till cabbage is decently tender, pull roast, cabbage out to rest in oven. Pour sauce, what's left of onions into a medium sauce pan. Skim fat. Add corn starch/Wondra to thicken (can add more liquid/vinegar/honey/spice to taste, should resemble that sweet and sour tomato sauce over good stuffed cabbage). Plate up, slice and serve over buttered noodles with some parsley, sauce over the top.


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 Post subject: Re: Summer Tomatoes
PostPosted: Tue Aug 23, 2016 1:51 pm 
Ice wrote:
Since ya brought up food... in the slow cooker as we speak.

Stuffed Cabbage Pot Roast

2-3 lb chuck roast
Head cabbage
Two good sized onions
12 oz can tomato sauce
1/2 cup of raisins
1/4 cup honey
12 oz lager beer (I cook with Yuengling)
rice wine vinegar to offset honey, to taste
salt (2 tsp)
pepper (2 tsp)
chipotle powder (to taste)
oregano (1.5 tbsp.)
garlic powder (1.5 tbsp.)
paprika (2.5 tbsp.)
beef boullion (1 or 2 cubes)

Rustic chop on the onions. Season. put about half on the bottom of the crock. Season chuck roast, place atop onions. rest of onions around and some atop roast. Sprinkle raisins, most of seasoning (reserve some oregano, paprika and garlic powder, as well as salt and pepper); honey and vinegar around the rim so they get the onions underneath. mix half tomato sauce, half beer and bouillon. Pour mixture over roast and veggies. Cook 8-10 hours total on low heat. With two hours to go, rustic chop cabbage, add atop roast and onions, with remaining tomato sauce, beer and bouillon. Finish cooking till cabbage is decently tender, pull roast, cabbage out to rest in oven. Pour sauce, what's left of onions into a medium sauce pan. Skim fat. Add corn starch/Wondra to thicken (can add more liquid/vinegar/honey/spice to taste, should resemble that sweet and sour tomato sauce over good stuffed cabbage). Plate up, slice and serve over buttered noodles with some parsley, sauce over the top.


My expertise has mainly been in world class restaurants. This does sound good though. I will try it when i am in the mood.


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 Post subject: Re: Summer Tomatoes
PostPosted: Tue Aug 23, 2016 9:42 pm 
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Joined: Wed Jul 09, 2014 9:19 am
Posts: 8199
Khumb matar

Heat three tablespoons of veggie oil in a pan.

Throw in half a yellow onion fine diced and a a couple cloves of garlic minced. Sauté in oil until just yellow and browning on medium heat.

Throw in a big Roma tomato, diced into 8 pieces. Cover and sauté for three minutes. Lift lid and mash tomato. Continue to sauté and stir until you have a chunky paste.

Now throw in 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon tumeric, and 1/2 teaspoon of cayenne pepper. 1/4 teaspoon of cayenne if you are effeminate. Continue to stir regularly on medium low for five minutes with lid off.

Throw in the shrooms and cover lid. Cook on medium low for 5 minutes releasing the water in the shrooms.

Take lid off and throw in 1/2 cups peas and cook on medium for 5 minutes lid off.

Toss finished product on some whole wheat naan or basmati or both.

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https://www.youtube.com/watch?v=Jdwl7X6Jruo


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 Post subject: Re: Summer Tomatoes
PostPosted: Tue Aug 23, 2016 11:38 pm 
Vegetable oil is a pox on all that is edible.

I will try this dish however at the appropriate time


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 Post subject: Re: Summer Tomatoes
PostPosted: Wed Aug 24, 2016 3:51 pm 
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Joined: Wed Jul 09, 2014 7:18 pm
Posts: 3611
Location: Sunny Delaware (but the murdery part)
SteelerChef wrote:
Ice wrote:
Since ya brought up food... in the slow cooker as we speak.

Stuffed Cabbage Pot Roast

2-3 lb chuck roast
Head cabbage
Two good sized onions
12 oz can tomato sauce
1/2 cup of raisins
1/4 cup honey
12 oz lager beer (I cook with Yuengling)
rice wine vinegar to offset honey, to taste
salt (2 tsp)
pepper (2 tsp)
chipotle powder (to taste)
oregano (1.5 tbsp.)
garlic powder (1.5 tbsp.)
paprika (2.5 tbsp.)
beef boullion (1 or 2 cubes)

Rustic chop on the onions. Season. put about half on the bottom of the crock. Season chuck roast, place atop onions. rest of onions around and some atop roast. Sprinkle raisins, most of seasoning (reserve some oregano, paprika and garlic powder, as well as salt and pepper); honey and vinegar around the rim so they get the onions underneath. mix half tomato sauce, half beer and bouillon. Pour mixture over roast and veggies. Cook 8-10 hours total on low heat. With two hours to go, rustic chop cabbage, add atop roast and onions, with remaining tomato sauce, beer and bouillon. Finish cooking till cabbage is decently tender, pull roast, cabbage out to rest in oven. Pour sauce, what's left of onions into a medium sauce pan. Skim fat. Add corn starch/Wondra to thicken (can add more liquid/vinegar/honey/spice to taste, should resemble that sweet and sour tomato sauce over good stuffed cabbage). Plate up, slice and serve over buttered noodles with some parsley, sauce over the top.


My expertise has mainly been in world class restaurants. This does sound good though. I will try it when i am in the mood.


Definitely STD. Headed up to Lancaster to get the car breathed on in Manheim in a couple of weeks. Any interesting new brewpub/bars I should look into?


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 Post subject: Re: Summer Tomatoes
PostPosted: Wed Aug 24, 2016 10:00 pm 
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SteelerChef wrote:
Vegetable oil is a pox on all that is edible.

I will try this dish however at the appropriate time


Fine. Use sunflower or sesame oil, then.

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Frank Sinatra, Jr. 'Black Night'
https://www.youtube.com/watch?v=Jdwl7X6Jruo


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 Post subject: Re: Summer Tomatoes
PostPosted: Thu Aug 25, 2016 12:31 pm 
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Joined: Wed Jul 09, 2014 10:34 am
Posts: 4935
how about canola...very healthy.

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