Jade's Recipe Exchange.

[countryboy]

Sounds great, bet they're nice and crunchy.

If you like green onions, they're awesome. My wife makes these things with green onions wrapped in cream cheese and prosciutto or other Italian meats. I'll see if I can get her to come up with a recipe of sorts.

[ThatOwlWoman]

If you like green onions, they're awesome. My wife makes these things with green onions wrapped in cream cheese and prosciutto or other Italian meats. I'll see if I can get her to come up with a recipe of sorts.

I'll send her a Widow Maker Ale if she does. lol

[Mott the Hoople]

No, I had the frozen kind and steamed them. Very bitter, disappointing. I was hoping that since they look like tiny cabbages, that they would be sweet like cabbage. Is it leaving the stem/core in that makes them bitter? Cabbage cores are bitter-tasting.

Yea their not like peas. You want to defrost them and steaming or boiling Brussel sprouts brings out the sulfur compounds that can give them their notorious reputation. It also gives them a mushy or slimy texture. Brussel sprouts are usually best when you use a high temp cooking method like pan searing or broiling. Cutting out the stem makes them cook quicker and reduces the bitterness.

[Mott the Hoople]

I take green onions, put 'em on a charcoal grill, spritz them with olive oil spray, and a light sprinkle of Lawry's coarse ground garlic salt with parsley. I use a Weber with the lid on, cook them for a minute or two tops. They're a great appetizer while you're grilling.

I used to cook wild ramps that way when I went fishing.

[countryboy]

I used to cook wild ramps that way when I went fishing.

I always wanted to try ramps. I bet that's good with fresh caught fish.

[Mott the Hoople]

I always wanted to try ramps. I bet that's good with fresh caught fish.

That they are. I like adding ramps to fried potatoes. They’re not hard to find, particularly in the spring, if you live in the NE or Great Lakes region. They’re all over the woods.

[ThatOwlWoman]

Yea their not like peas. You want to defrost them and steaming or boiling Brussel sprouts brings out the sulfur compounds that can give them their notorious reputation. It also gives them a mushy or slimy texture. Brussel sprouts are usually best when you use a high temp cooking method like pan searing or broiling. Cutting out the stem makes them cook quicker and reduces the bitterness.

Thanks!

[ThatOwlWoman]

I always wanted to try ramps. I bet that's good with fresh caught fish.

Oh yes! They're amazing. We found quite a lot of them last spring/summer when I took that immersion class; it was close to the end of their season here. They're supposed to be best if you can find them when they first come up, while there's still a bit of snow in the shadows but spring is for sure here. At another class I took, someone brought in some canning jars full of pickled leeks (their local name here) for us to sample. They were also delicious. Am looking forward to starting the foraging season much earlier next spring, now that I know what to look for. Do you have any books yet on wild edibles?

[domer76]

I citrus brined a pork sirloin roast the other day (apple juice base), then smoked it at 180 with apple smoke and a glaze of dijon+molasses. The leftovers are today. Thin sliced the roast and made a panini with thin slices of Granny Smith apples and dijon.

Yummm!

[ThatOwlWoman]

I citrus brined a pork sirloin roast the other day (apple juice base), then smoked it at 180 with apple smoke and a glaze of dijon+molasses. The leftovers are today. Thin sliced the roast and made a panini with thin slices of Granny Smith apples and dijon.

Yummm!

How do you do a citrus brine?

[domer76]

How do you do a citrus brine?

Pork sirloin can be dry because it’s so lean. Brining helps retain moisture and adds additional flavor. People most often brine turkeys for smoking, too. I think this brine was:

8 CUPS APPLE JUICE
4 CUPS WATER
1/2 CUP WORCESTERSHIRE SAUCE
1/2 CUP SALT
1/2 CUP DARK BROWN MOLASSES

Soak the pork in it over night before smoking.

Basically, any brine is the salt base and adding any flavors you might want infused into the meat. For pork, I’ve seen lemons, rosemary, maple syrup, etc. added. Google is your friend here.

[ThatOwlWoman]

Pork sirloin can be dry because it’s so lean. Brining helps retain moisture and adds additional flavor. People most often brine turkeys for smoking, too. I think this brine was:

8 CUPS APPLE JUICE
4 CUPS WATER
1/2 CUP WORCESTERSHIRE SAUCE
1/2 CUP SALT
1/2 CUP DARK BROWN MOLASSES

Soak the pork in it over night before smoking.

Basically, any brine is the salt base and adding any flavors you might want infused into the meat. For pork, I’ve seen lemons, rosemary, maple syrup, etc. added. Google is your friend here.

Thanks, domer.

[Jade Dragon]

This sounded really good: https://www.bakedbyanintrovert.com/t..._source=yummly

I always like baked goods with booze.

[ThatOwlWoman]

This sounded really good: https://www.bakedbyanintrovert.com/t..._source=yummly
I always like baked goods with booze.

Same here! Many many moons ago we had an office Xmas party and one gal brought rum balls. Rum balls aren't baked. We sure were though after we devoured them. lol

[Jade Dragon]

Making one of the few things Mom can eat right now meat wise, braised short ribs. Seasoned them with Hawaiian rum sea salt, and tons of rosemary. Seared them on each side, and put into the braising liquid. Braising liquid: Blackstone Merlot, unsalted beef stock, 5 garlic cloves peeled, and cut in half, and 2 dried kaffir lime leaves to fish out later.