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Herself's Secret Recipes

Discussion in 'Other Recipes' started by Tink, Mar 1, 2009.

  1. MystikPiglit
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    MystikPiglit Peace, Love and Mickey Mouse

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    Hm..I'm sure you'd mentioned another meal a little while ago that I wanted the recipe for but I've lost the thread.... I'll have to go on a search..... :unsure:
     
  2. MystikPiglit
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    MystikPiglit Peace, Love and Mickey Mouse

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    Found it!! :wiggle:

    Could I have the recipe for that sauce please? :)
     
  3. Dawn
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    Dawn carpe diem-ing Forum Host

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    No ribs recipe? :unsure:

    If I make all those cookies I'll end up weighing 500lbs. :lol:
     
  4. Tink
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    Tink Cead Mille Failte! Staff Member Administrator

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    Ooooh, I'd forgotten about the chipotle cherry sauce! I'll run the recipe to ground.

    I'm not sure about those ribs, Dawn. That might really come under the heading of "secret!" :lol: I will say she uses both charcoal and gas grills to cook them. :yes: It's an event, that's for certain.
     
  5. Dawn
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    Dawn carpe diem-ing Forum Host

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    I'll just come visit and get them cooked for me then. :D
     
  6. Tink
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    Tink Cead Mille Failte! Staff Member Administrator

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    Now that's a sensible thing. She made them one time for our Seabee relative. She left him near the grill when she came indoors. When she went back out he'd started breaking off ribs and devouring them. :lol: We all had a great laugh. He said he'd never eaten so much, nor anything so good ever.

    I know I brag about her cooking too much, but it is delicious. :sorry:
     
  7. MystikPiglit
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    MystikPiglit Peace, Love and Mickey Mouse

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    Thank you.:wiggle:
     
  8. Johnie
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    Johnie Budget Queen Forum Host

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    I have never heard this. Great tip!
     
  9. Tink
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    Tink Cead Mille Failte! Staff Member Administrator

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    She does it with all her soft cookies. Always has. :yes:
     
  10. Britchick
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    Britchick Serious Forum Regular

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    thanks Tink :hug2: is there a substitute for berbere spice mix do you think?
     
  11. Tink
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    Tink Cead Mille Failte! Staff Member Administrator

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    You could leave it out. :yes: It's not difficult to make though Brit and you can use it for loads of other things, too. Doro Wat in particular. :yes:
     
  12. MystikPiglit
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    MystikPiglit Peace, Love and Mickey Mouse

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    Ahem........:prettyplease:

    Or is it soooo secret that you can't find it? :sherlock:
     
  13. Tink
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    Tink Cead Mille Failte! Staff Member Administrator

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    Oooooh! Keep after me Mystik!!! I've a memory like a sieve! I'll try to remember to round it up for you tomorrow (been gone most of the week).
     
  14. Britchick
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    Britchick Serious Forum Regular

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    Tink i forgot to tell you we made the bobotie and it was a 'huge' hit :thumbsup:
     
  15. Tink
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    Tink Cead Mille Failte! Staff Member Administrator

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    Oh good!!! I know you said you were going to. :yes: Did you use the bread or leave it out?

    It's wicked yummy stuff, innit? :D :D
     
  16. Britchick
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    Britchick Serious Forum Regular

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    we put bread in, you wouldnt have known though. i think next time i may make it a little spicier and put some dried apricots in instead of the raisins:yes:
     
  17. Tink
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    Tink Cead Mille Failte! Staff Member Administrator

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    Spices are funny things, aren't they? Sometimes we seem to add quite a bit more, and other times we don't need as much. I know some of it has to do with the freshness of the spices. We've gone to whole spices for the most part and grind them as needed.

    I think apricots sound divine! That's the beauty of something like bobotie, you can change it up to suit your preferences, quite easily! :yes:
     
  18. Tink
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    Tink Cead Mille Failte! Staff Member Administrator

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    Raspberry Chipotle Glaze
    1 tablespoon olive oil
    1/2 cup onion, small dice
    2 teaspoons minced garlic
    2 teaspoons chipotle chilies in adobo, chopped
    2 pints fresh raspberries, rinsed
    1/2 cup raspberry vinegar
    3/4 cup granulated sugar
    1/2 teaspoon salt

    In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring until sort and slightly caramelized (4 minutes). Add the garlic to the pan and saute for 1 minute. Add the chipotles and cook, stirring continuously for 1 minute. Add the raspberries and cook until soft, 2-3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil. Reduce the heat to medium and simmer until thickened and reduce by half, 8-10 minutes. Remove from the heat and strain through a fine mesh strainer, pressing on the solids with a back of a spoon to extract as much liquid as possible.

    I know Herself has replaced the fresh raspberries and sugar with raspberry preserves when fresh raspberries were not available.

    This is another one of those "adjust to suit your taste" recipes.

    It's usually served over pork (garlic roasted pork loin is wonderful with this sauce). :yes:
     
  19. Tink
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    Tink Cead Mille Failte! Staff Member Administrator

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    I can't seem to locate the one with the cherries, so I'll ask Herself where it is hidden. :yes:

    Hope the above recipe is ok in the meantime. :yes:
     
  20. Tink
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    Tink Cead Mille Failte! Staff Member Administrator

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    Aha! Found it! I was confusing the two recipes. The chipotles are in the one with raspberries, and there are no chipotles with the cherries. Both are equally delicious on pork (we use the one below as a sauce for pork loin medallions that have been sauteed, but it would work well for roasted pork loin, pork chops, etc.). :yes:

    1 teaspoon olive oil
    1/4 teaspoon salt
    2 tablespoons chopped shallots
    3/4 cup low sodium chicken broth
    2 tablespoons balsamic vinegar
    1/4 cup dried tart cherries
    Salt and pepper to taste
    Saute shallots in the olive oil until they begin to soften, about 1 minute. Add the chicken broth, balsamic vinegar, the 1/4 teaspoon of salt and cherries and cook until the liquid is reduced by half about 4 minutes. Season with salt and pepper to taste.
     

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