Progressive Dinner for Dec 19
Printed From: Foods of the World Forum
Category: Other Food-Related Topics
Forum Name: Around the Kitchen Table
Forum Discription: A place to discuss general food talk, as well as general techniques for food preparation.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=3932
Printed Date: 26 March 2026 at 21:49
Topic: Progressive Dinner for Dec 19
Posted By: HistoricFoodie
Subject: Progressive Dinner for Dec 19
Date Posted: 11 December 2013 at 18:28
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'Twas the week before Christmas and all through the forum The dishes were cooking with grace and decorum At least let's hope so. Here are the assignments for December 19: Appetizer: Hila First: Brook Soup: Anne Salad: Ron Seafood: Mark Main: Dan Dessert: Ahron As usual, let's get the seafood and main courses posted asap, so that everyone else can come up with complimentary dishes. |
Replies:
Posted By: gonefishin
Date Posted: 12 December 2013 at 07:50
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Here is one that I'll be cooking in the near future. I've got a whole Berkshire belly from the guy at work who raises them...and it's got Porchetta written all over it! I've got some ideas of what I want to do for the other courses...but I can't wait to get some ideas and inspiration from the posts here.
My main... http://foodsoftheworld.activeboards.net/porchetta-another-variation_topic3441_post24005.html#24005 - Porchetta! I have made this wonderful Pork dish a few times now. The first few times I used Margi's nonna's recipe for http://foodsoftheworld.activeboards.net/ariccia-lazio-porchetta-roast_topic2646.html - Ariccia, Lazio Porchetta Roast . If you haven't cooked this recipe yet, please do...it is wonderful! You can also find a wonderful recipe and tutorial/pictorial from Tas in his http://foodsoftheworld.activeboards.net/my-first-porchetta_topic3417.html - First Pochetta Roast thread. Porchetta is a wonderful pork treat, that I have been finding has many different variations...as far as I'm concerned, each version is note worthy. Below is the recipe I made today at work, it's a mix of many different styles I've come across (tv and internet) since that first time I made Margherite's Awesome Porchetta Roast. This recipe I made today starts with a Spice-Rubbed Pork Belly that is wrapped around an Herb Rubbed Pork Loin. Left to sit overnight, then slow roasted (uncovered) in the oven until the last 30 minutes...where you turn the temp up and finish off the skin of the pork belly. What you end up with is a moist Herb rubbed roast surrounded by slow roasted Crispy skin pork belly.  Porchetta - again...
Score the skin side of the whole skin-on pork belly. Blend Spice Rub together and work half into the inside of the belly. Next ground the Herb Blend up with a mortar and pestle or in a small processor to a paste, adding as much olive oil as needed. Rub this herb blend around the entire Pork Loin. Place the Pork Loin on the (skin down) pork belly. You will now wrap the belly around the Loin and tie using butchers string. Rub the entire outside with Olive Oil and work the remaining Spice Rub into the Skin side of the Belly. Place in a container, inside the refrigerator, and let rest at least overnight. Preheat oven to 275f, place Roast in roasting pan uncovered until temperature comes up to 155f. Then turn oven up to 450f and finish browning the skin, rotating as necessary to get nice doneness without burning one of the sides (maybe 30 min more). (Cooking time on the roast will vary greatly from roast to roast. Size of roast will largely determine the cooking time. I used a Pork Loin Blade Roast to get some of the nice darker pork meat mixed with the white pork. These pork loins are large and total cooking time can be as much as 6 hours at 275f. You can also use one of the tenderloin cuts that will greatly reduce the time to reach 155f.) Some things to note are that you want to use a deep enough roasting pan so the juices/fat do not over flow. Also, I baste my roasts alot while cooking. You can start off by using stock or wine until you get the pan juices running into the pan.
------------- Enjoy The Food! |
Posted By: MarkR
Date Posted: 15 December 2013 at 17:52
Lousianna Crab Cakes and Blackened Redfish for two. Louisiana Crab Cakes with Corn Relish Ingredients 1 tablespoon olive oil 1 cup chopped yellow onions ½ cup chopped celery ½ cup chopped red bell peppers Mayonnaise, recipe follows 1 ½ cups plus 2 tablespoons dried fine bread crumbs 2 tablespoons Essence, recipe follows 1 pound jumbo lump crabmeat, picked for shells and cartilage ½ cup all-purpose flour 1 egg ½ cup whole milk ½ cup vegetable oil Corn Relish, recipe follows Directions Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onions, celery, and bell peppers, and cook, stirring, until soft, about 3 minutes. Remove from the heat and let cool. Combine the mayonnaise, a little at a time, with the cooked vegetables, ½ cup plus 2 tablespoons of the bread crumbs, and 1 tablespoon of the Essence in a large bowl, and mix well. Gently fold in the crabmeat. Combine the flour with 1 ½ teaspoons of the Essence in a shallow bowl and mix well. Combine the remaining 1 cup of bread crumbs with the remaining 1 ½ teaspoons of Essence in another bowl. Whisk 1 egg with the milk in another bowl. Using your hands, form mini cakes with the crabmeat mixture, packing gently but firmly. Dredge each crab cake in the flour mixture, then in the egg wash, then the bread crumb mixture, shaking to remove any excess breading. Heat ½ cup of vegetable oil in a large, heavy skillet over medium heat. Pan-fry the crab cakes 3 or 4 at a time until golden brown, about 4 ½ minutes per side. Drain on paper towels. To serve, arrange the crab cakes on a platter and top each with a spoonful of the relish. Serve hot. Blackened Redfish Ingredients 3 teaspoons salt, optional ½ teaspoon red pepper ½ teaspoon white pepper 1/4 teaspoon black pepper ½ teaspoon onion powder ½ teaspoon garlic powder ¼ teaspoon dried thyme ¼ teaspoon dried basil ¼ teaspoon dried oregano 2 teaspoons paprika 8 skinless, boneless fillets redfish about 1/4 pound each 1/2 cup melted butter Preparation 1. Combine the salt, red pepper, white pepper, black pepper, thyme, basil, oregano and paprika in a small bowl. 2. Dip the fish pieces on both sides in butter. Sprinkle on both sides with the seasoned mixture. 3. Heat a black iron skillet over high heat about five minutes or longer until it is beyond the smoking stage and starts to lighten in color on the bottom. 4. Add two or more fish pieces and pour about a teaspoon of butter on top of each piece. The butter may flame up. Cook over high heat about a minute and a half. Turn the fish and pour another teaspoon of butter over each piece. Cook about a minute and a half. Serve immediately. Continue until all the fillets are cooked. ------------- Mark R |
Posted By: Effigy
Date Posted: 15 December 2013 at 18:21
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Soup will be BORSCHT Red for Christmas, served cold here because its summer, served warm over there because its winter. Who cares, borscht is yummy and festive. Sorry - I have no time for pictorials etc, but the Europe/Russia/Borshch Ukraïnsky forum has covered Borscht so well I am directing you to the existing http://foodsoftheworld.activeboards.net/topic1682_post29146.html#29146 - recipe on this thread . I did do a bit of reading to substantiate my selection...  No Polish holiday is complete without a bowl of borscht Borscht is a traditional Eastern European soup that is said to originate from medieval times and is served in two distinct varieties that originate from the Ukraine and Poland. The Ukranian version of the dish is more of a stew than a soup, containing lots of vegetables and a bit of meat. The soup, regardless of where it is made, can be enjoyed hot or cold. The dish is traditionally served during both Jewish and Christian holidays – Passover and Christmas meals are not complete without borscht, according to the Nassua Telegraph. On Christmas Eve, many Polish families will serve the soup with uszka, small dumplings stuffed with mushrooms and sauerkraut, since meat is traditionally excluded from the holiday menu. The medieval recipe for Polish borscht contained no beets – rather, it called for cow parsnip that was known locally as the bear's claw, and the news source reports that it is unclear when beets became a standard ingredient. Polish legend explains how the soup and the parsnip got their names. One spring, a hungry bear wandered to a nearby village and caught the scent of food cooking. He followed the smell to a home and climbed into the kitchen through an open window. The cook took one look at the giant creature and fainted, so the bear grabbed the pot of soup and left the way he came. Since it was so hot, the bear dropped the pot and the soup spilled out onto the ground. The legend goes that the first cow parsnip grew up from this very spot. Polish boscht can also be served without straining the vegetables and meats, so it is more of a stew and can be eaten as a main course. The broth for the soup is often made with leftover kielbasa water, and the main attraction of the dish is its acidity. In order to obtain the proper levels of acidity, the soup can be cooked slowly, taking anywhere from three days to one week to complete. However, if you're in more of a hurry, you can speed up the process with lemon juice, citric acid or vinegar. Since the dish is staple in holiday celebrations, Polish people who are working or living in other countries wire money to Poland to make sure their families have enough funds to buy all the ingredients for borscht and all the other fixings for their holiday celebrations. - See more at: http://blog.xoom.com/2011/08/no-polish-holiday-is-complete-without.html#sthash.vJu3148w.dpuf ------------- Resident Peasant |
Posted By: HistoricFoodie
Date Posted: 15 December 2013 at 20:19
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Mark, I assume that's Emeril's Essence you include in the crab cakes recipe? Either way, you forgot to post it, as in: "2 tablespoons Essence, recipe follows." Also, please repeat this post in the American Southeast forum. Thanx. Anne, goes for your borsht recipe, too. Please copy it in the appropriate European forum. We're off to a good start, guys. |
Posted By: Effigy
Date Posted: 15 December 2013 at 20:28
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Ummmm not sure what you mean - the recipe is already in the correct European Forum. That is where I got it from - hence the hyperlink to said recipe at the beginning of my post. ------------- Resident Peasant |
Posted By: HistoricFoodie
Date Posted: 15 December 2013 at 22:58
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Ann, no matter where you got the recipe, our rule of thumb for the progressive dinners is to post the recipe twice: once in the progressive dinner thread, and again in an appropriate FotW forum. For instance, your Borsht recipe would fit in the Central Europe forum. Once posted in a geographic or themed forum, a link back to the progressive dinner should be added.
Any comments, corrections, additions, etc. made by others will then take place at that forum, so as to not clutter up the progressive dinner threads. |
Posted By: Effigy
Date Posted: 16 December 2013 at 00:30
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Just so I have this completely right... You want me to copy Tas's recipe that is already in the Europe/Russia/Borshch Ukraïnsky FotW forum back into the Europe/Russia/Borshch Ukraïnsky forum again so that it appears twice - just because I used it here in the progressive dinner? Forgive me asking, but isn't that a bit silly?
Like I said, I have supplied the appropriate FotW link already. Surely posting the exact same recipe twice in the same thread is just cluttering that thread instead of this one. I honestly think you haven't read the start my original post.
 ------------- Resident Peasant |
Posted By: Effigy
Date Posted: 16 December 2013 at 00:46
My name is Anne, with an 'e' ------------- Resident Peasant |
HistoricFoodie wrote:Posted By: HistoricFoodie
Date Posted: 16 December 2013 at 02:44
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Anne,
When I clicked on the hyperlink it took me to a totally different site; a place apparently dealing with Polish food. I didn't realize you had two different links imbedded in your post. . So, no, it isn't necessary to post twice on another of our forums.
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Posted By: MarkR
Date Posted: 16 December 2013 at 03:31
That would be correct Brook and I will post the recipe for Essence and Mayonnaise along with pics of the process. ------------- Mark R |
Posted By: HistoricFoodie
Date Posted: 16 December 2013 at 10:03
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Here is my first course for this week. You can up the heat in both the cakes and salsa, but don't go overboard. Black Eyed Pea Cakes with Mango Salsa 4 cups black eyed peas or other cowpeas 1 red onion, sliced ½ red bell pepper, diced 1 Jalapeno, diced 1 cup grated parmesan 2 large eggs 2 tbls flour 2-3 garlic cloves, minced 1 tsp oregano 1 tsp salt 1 tsp black pepper ¼ cup fresh parsley, chopped 2 ½ cups bread crumbs, divided Oil for frying Cook peas until very tender. Drain. Divide in half. Mix half the peas with the onion, red pepper, Jalapeno, parmesan, flour, garlic, oregano, parsley, salt and pepper. Run through food processor, in batches, to create a smooth paste. Blend in 1 cup bread crumbs and eggs. Fold in reserved whole peas. Scoop out ½ cup mixture. Form into cakes about 3” in diameter and ½” thick. Coat with remaining bread crumbs. Chill finished cakes at least an hour. Heat about 1/3 cup oil in a heavy skillet. Fry cakes a few at a time, uncovered, 4-5 minutes per side, turning once, and adding more oil as needed. Drain cakes and place on baking sheet in oven to keep warm. Serve with mango salsa. Mango Salsa 1 large ripe mango 3 tbls minced red onion 3 tbls diced green bell pepper 3 tbls diced red bell pepper 1/3 cup lime juice 1 tbls cilantro, chopped 1-2 hot chilies, minced, or to taste Peel, pit, and dice the mango. Combine all ingredients. Chill in fridge at least three hours or up to overnight. Further discussion of this dish can be found here: http://www.foodsoftheworld.activeboards.net/topic3942_post29152.html#29152 |
Posted By: africanmeat
Date Posted: 18 December 2013 at 04:14
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for dessert i will give you apple cake . it is a recipe from my late mother in law  ------------- Ahron |
Posted By: MarkR
Date Posted: 18 December 2013 at 10:58
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Ahron, that looks soooo good!
------------- Mark R |
Posted By: Effigy
Date Posted: 18 December 2013 at 12:25
Apple cake 
------------- Resident Peasant |
Posted By: TasunkaWitko
Date Posted: 19 December 2013 at 00:41
My salad submission plays a bit on Mark's "redfish" a bit: tomato aspic.  Here's the recipe:
I don't like raw celery, so when I made this for a second time, I substituted green olives and diced anchovy fillets. Unfortunately, try as I might, I couldn't get a photo of the finished mold to turn out well:  Be that as it may, it tasted great! Lots of details, including some much-better photos of the preparation process here: http://foodsoftheworld.activeboards.net/tomato-aspic_topic1315.html ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: MarkR
Date Posted: 20 December 2013 at 11:00
Is there any chance of seeing the recipe Ahron? I would like to make one for Christmas. Thanks You Mark ------------- Mark R |
Posted By: gracoman
Date Posted: 20 December 2013 at 18:20
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Ahron, your apple cake looks positively stunning. What Mark said x2. I'll fly down there if I have to
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Posted By: Addtotaste
Date Posted: 20 December 2013 at 22:58
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Appertizer is Burekas (Sorry for this being late my Internet seems to have swallowed up the original poat I made) These little bites are morish so when serving as an appetiser make sure you limit the portion otherwise you will have very full happy people before you even get to starters You will need: 1 roll puff pastry 1 egg for an egg wash Sesame seeds Filling: I made a feta filling but you can fill them with what ever best suits the remainder of your meal Feta filling: 1 cup feta 1 cup smooth cottage or ricotta 1 egg Salt and pepper to taste Mix all the ingredients ingredients together until smooth Roll out the puff pastry and cut into squares about 5 x 5cm. Brush each square around the edge with egg. Put about a tsp worth of filling in each and fold (for different fillings fold differently). Brush with egg and spinkle with sesame. Place in a preheated oven on 180ºC until they puff up and go golden brown.  ------------- Check out some more recipes and reviews - www.addtotaste.co.za |
Posted By: HistoricFoodie
Date Posted: 20 December 2013 at 23:28
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So, despite the fact that Ahron is, apparently, keeping the recipe for his great-looking apple cake a secret, we've put another great meal to bed.
Here's the recap: Appy: Burekas First: Cowpea Cakes with Mango Salsa Soup: Borscht Salad: Tomato Aspic Seafood: Louisiana Crabcakes and Blackened Redfish Main: Porchetta Dessert: Apple Cake
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