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Thread: Jade's Recipe Exchange.

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    Quote Originally Posted by Mott the Hoople View Post
    OK, here’s my rib recipe that doesn’t require smoking and is rediculously delicious.

    Adobo style ribs.

    Ingredients:

    1 rack baby back ribs cut into individual ribs.

    Sauce;
    1/2 cup soy sauce
    1/2 cup rice wine vinegar
    1/2 cup rice wine
    1 Tbs fish sauce
    3 tbs brown sugar
    1/3 cup minced garlic (oh yes...you need this much garlic.)
    4 bay leaves
    1/2 tsp ground black pepper

    Garnish;
    Green onion
    Lime

    Directions:
    Preaheat oven to 350 F. On stove top brown ribs in batches in a little oil in a Dutch oven or deep skillet till you have a nice sear. Drain grease from pot then cover ribs with sauce. Cover and braise in oven for 1 1/2 hours.

    Remove from oven, remove lid and cook on stove top for 10 minutes on medium heat while constantly turning the ribs to give them a good glaze and to reduce the sauce. Plate the ribs.

    Turn the heat on the skillet to low. Slice the green onions. Remove grease from reduced braising liquid and add juice of one lime and half the green onion and mix together to make serving sauce.

    Plate by adding two ribs to a bed of rice and cover with a tbs of sauce (a little sauce goes a long ways) and garnish with green onion.

    Ma Sarap.
    I should note that you eat this by flaking some of the meat and sauce onto some rice then scoop up the rice and eat it. You can eat it by gnawing on the rib and that’s pretty good too but it’s better with the rice. Like any good ribs it shouldn’t be pretty when you eat it.
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    Quote Originally Posted by Mott the Hoople View Post
    OK, here’s my rib recipe that doesn’t require smoking and is rediculously delicious.

    Adobo style ribs.

    Ingredients:

    1 rack baby back ribs cut into individual ribs.

    Sauce;
    1/2 cup soy sauce
    1/2 cup rice wine vinegar
    1/2 cup rice wine
    1 Tbs fish sauce
    3 tbs brown sugar
    1/3 cup minced garlic (oh yes...you need this much garlic.)
    4 bay leaves
    1/2 tsp ground black pepper

    Garnish;
    Green onion
    Lime

    Directions:
    Preaheat oven to 350 F. On stove top brown ribs in batches in a little oil in a Dutch oven or deep skillet till you have a nice sear. Drain grease from pot then cover ribs with sauce. Cover and braise in oven for 1 1/2 hours.

    Remove from oven, remove lid and cook on stove top for 10 minutes on medium heat while constantly turning the ribs to give them a good glaze and to reduce the sauce. Plate the ribs.

    Turn the heat on the skillet to low. Slice the green onions. Remove grease from reduced braising liquid and add juice of one lime and half the green onion and mix together to make serving sauce.

    Plate by adding two ribs to a bed of rice and cover with a tbs of sauce (a little sauce goes a long ways) and garnish with green onion.

    Ma Sarap.
    Another note: This is even better with ox tails.
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    Quote Originally Posted by Mott the Hoople View Post
    Another note: This is even better with ox tails.
    One last note: If any of you single guys want a beautiful Asian woman to fall in love with you this will do it.
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    Quote Originally Posted by Cypress View Post
    Oh man, those look amazing.

    Have you ever made pelmeni?

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    Quote Originally Posted by Jade Dragon View Post
    I have a recipe of sorts.

    Homemade extracts.

    Take fine chopped dried fruit, herbs, or spice, and fill half full into a good size jar, or container. Fill the rest with cheap vodka, and lid up for at least a month. Make sure to shake it every once, and awhile. Filter with cheese cloth, and store in same jar. If you use powders they will form a mass, and you need to break the mass up by shaking it till redistributed, a few times each week.
    Is that the same as an elixir?

    Our neighbors were over the other day helping us size up a couple of trees that need to be removed. He has been living with prostate cancer for a couple of years; he takes a chaga elixir daily and that seems to be keeping his PSA numbers down (which means the cancer is in remission). I was pointing out a huge mass of chaga on one of the birch trees. They are going to come get it once the winds die down enough to be up on ladders. His daughter makes an elixir from it for him, but despite all the birch around here chaga is apparently hard to come by. It's a fungus specific to birch and has medicinal properties. It's been used in Europe and here by native people for thousands of years.

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    Quote Originally Posted by Mott the Hoople View Post
    OK, here’s my rib recipe that doesn’t require smoking and is rediculously delicious.

    Adobo style ribs.

    Ingredients:

    1 rack baby back ribs cut into individual ribs.

    Sauce;
    1/2 cup soy sauce
    1/2 cup rice wine vinegar
    1/2 cup rice wine
    1 Tbs fish sauce
    3 tbs brown sugar
    1/3 cup minced garlic (oh yes...you need this much garlic.)
    4 bay leaves
    1/2 tsp ground black pepper

    Garnish;
    Green onion
    Lime

    Directions:
    Preaheat oven to 350 F. On stove top brown ribs in batches in a little oil in a Dutch oven or deep skillet till you have a nice sear. Drain grease from pot then cover ribs with sauce. Cover and braise in oven for 1 1/2 hours.

    Remove from oven, remove lid and cook on stove top for 10 minutes on medium heat while constantly turning the ribs to give them a good glaze and to reduce the sauce. Plate the ribs.

    Turn the heat on the skillet to low. Slice the green onions. Remove grease from reduced braising liquid and add juice of one lime and half the green onion and mix together to make serving sauce.

    Plate by adding two ribs to a bed of rice and cover with a tbs of sauce (a little sauce goes a long ways) and garnish with green onion and wedges of lime to spritz on the ribs.

    Ma Sarap.
    Awesome, copied and saved. We don't use the smoker here in the winter for obvious reasons.... this is perfect for winter when you get to craving ribs. Thanks!

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    Quote Originally Posted by ThatOwlWoman View Post
    Awesome, copied and saved. We don't use the smoker here in the winter for obvious reasons.... this is perfect for winter when you get to craving ribs. Thanks!
    Thank you. I’ve cooked this twice now for guests and they raved about them. Roast some vegetables in olive oil then add a dash of balsamic vinegar or a sprinkle of Parmesan cheese makes a great side to balance the meal. Don’t forget to spritz the ribs with the lime to cut the richness. This pairs well with a semi-sweet red wine or a good lager.
    Last edited by Mott the Hoople; 12-09-2017 at 09:01 AM.
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    Peanut Brittle

    Butter a large cookie sheet

    2c sugar
    1c white Karo Syrup
    1/2c water

    Cook till it reaches 250 degrees

    Add:
    2c raw peanuts
    1 heaping tablespoon butter

    Cook till it browns 290 degrees

    Add:
    1tsp baking soda ( candy will expand, be very careful)

    Mix well and pour onto your prepared baking sheet, spread evenly.

    Let cool till set, then break into pieces.

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    Quote Originally Posted by Covfefe View Post
    Peanut Brittle

    Butter a large cookie sheet

    2c sugar
    1c white Karo Syrup
    1/2c water

    Cook till it reaches 250 degrees

    Add:
    2c raw peanuts
    1 heaping tablespoon butter

    Cook till it browns 290 degrees

    Add:
    1tsp soda ( candy will expand, be very careful)

    Mix well and pour onto your prepared baking sheet, spread evenly.

    Let cool till set, then break into pieces.
    Baking soda, soda?

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    Quote Originally Posted by ThatOwlWoman View Post
    Baking soda, soda?
    Yes, I’ll edit

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    Quote Originally Posted by Covfefe View Post
    Yes, I’ll edit
    Heheheh. Thanks.

    You never know; some ppl use Coke in various recipes. Which was called "soda" in STL but is called "pop" here.

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    Quote Originally Posted by ThatOwlWoman View Post
    Heheheh. Thanks.

    You never know; some ppl use Coke in various recipes. Which was called "soda" in STL but is called "pop" here.
    True, we call all soda/pop, Coke, it’s a Kansas thing, you want to go for a Coke?

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    Quote Originally Posted by ThatOwlWoman View Post
    Is that the same as an elixir?

    Our neighbors were over the other day helping us size up a couple of trees that need to be removed. He has been living with prostate cancer for a couple of years; he takes a chaga elixir daily and that seems to be keeping his PSA numbers down (which means the cancer is in remission). I was pointing out a huge mass of chaga on one of the birch trees. They are going to come get it once the winds die down enough to be up on ladders. His daughter makes an elixir from it for him, but despite all the birch around here chaga is apparently hard to come by. It's a fungus specific to birch and has medicinal properties. It's been used in Europe and here by native people for thousands of years.
    They are flavor extracts like you buy in the store. For medicinal extracts it's a similar process, but you don't have to soak as long, and you just add a little to water. I used to make my own cleavers extract, since it was cheaper than online.
    Last edited by Jade Dragon; 12-09-2017 at 10:55 AM.

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    The best blueberry scones.

    2 cups (250g) all-purpose flour (careful not to overmeasure)
    1/2 cup (100g) granulated sugar
    2 and 1/2 teaspoons baking powder
    1/2 teaspoon ground cinnamon
    1/2 teaspoon salt
    1/2 cup (115g) unsalted butter, frozen
    1/2 cup (120ml) heavy cream
    1 large egg
    1 teaspoon vanilla extract
    1 heaping cup (190g) blueberries (fresh or frozen, do not thaw)1
    coarse sugar for sprinkling on top before baking

    Glaze

    1 cup (120g) confectioners' sugar
    3 Tablespoons (45ml) heavy cream (or half-and-half or milk)
    1/4 teaspoon vanilla extract

    Directions:

    Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

    In a large bowl, whisk the flour, sugar, baking powder, cinnamon, and salt. Grate the frozen butter (I used a box grater; a food processor also works - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal. Set aside.

    In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the blueberries. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to the prepared baking pan. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Top with a sprinkle of coarse sugar. Separate the scones so there is a little space between each one.

    Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. To make the glaze, simply whisk all of the glaze ingredients together and drizzle lightly over scones right before serving.


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    Quote Originally Posted by ThatOwlWoman View Post
    Oh man, those look amazing.

    Have you ever made pelmeni?
    I wish! Pelmeni is one of my favorites....Do you make them?
    I buy pre-made, frozen pelmeni from a Russian deli.
    My aunt and my cousin make pelmeni by hand -- it looks like a lot of work, and I am pretty lazy!

    My cousin Olga taught me to make blini, and I like them with smoked salmon, dill, sour cream, and salmon roe or caviar. But as the video I found shows, they are incredibly versatile, and can be used for decadent desserts!

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