Butter Baked Goods

January 30, 2024 · Posted in Cookbook · Comment 

Some cool cookbook images:

Butter Baked Goods
cookbook
Image by abakedcreation
Blogged about here: www.abakedcreation.com/2013/10/butter-baked-goods.html

BrowningChicken2
cookbook
Image by YoAmes
chicken pieces browned in butter

Berry Cream Cheese Spread
cookbook
Image by lynn.gardner
From The Unofficial Hunger Games Cookbook

Lemon Butter Bars

September 20, 2023 · Posted in Recipes · Comment 

Some cool recipes images:

Lemon Butter Bars
recipes
Image by dani920

Twitterchops
recipes
Image by andyi
This dish is in my regular rotation. Take a pork medallion and trim away the visible fat. Brush on — and this is a euphemism for "smear ir on with your fingers" — a sauce made from the following ingredients:

1 tablespoon of molasses
1 minced or finely chopped garlic clove
1/2 teaspoon or so of cumin

Tile it with thin slices of apple and seal it inside a foil envelope. Bake in a preheated 375 degree oven for a little under 15 minutes, or until it reaches an interior temperature of 160 degrees.

Serve over a bed of rice; pour drippings from pouch onto dish.

Damned tasty, easy to make, easy to clean up; this is one of the signature dishes of Bachelor Kitchen. Like all of the dishes in my usual rotation, it’s not so much a recipe as it is the residue of my having some pork in the fridge one day and vaguely remembering details from two or three different preparations I might have read or seen in my travels.

Why is this called "Twitterchops"? And why am I bothering to blog about such a simple, straightforward dinner?

Because the last time I made it, I Twittered "Enjoying a pork chop baked with cumin, garlic, apples and molasses" and immediately heard back from several demographics, ranging from "I’m having a microwave burrito; I hate you" to "Oooo, I think I have that stuff in the fridge; I’m making those tonight!" And someone dubbed them: Twitterchops.

I’m posting this here in response to folks who’ve messaged me asking for it in the form of an actual, you know…recipe.

Bachelor Kitchen sort of resists any dish that’s so complicated to make that you can’t just remember it off the top of your head (or work it out procedurally). But it’s a signature example of this style of cuisine. In addition to the aforementioned characteristics, Twitterchops requires just a handful of ingredients, takes longer to enjoy than to prepare, isn’t distinctively unhealthy, makes you feel as though you made an effort to be a grownup who doesn’t have to have Cap’n Crunch for dinner five nights a week…and yet pricewise and trouble-wise, it’s competitive against the impulse to jump in the car and just grab some drivethrough.

Suffice to say that if I appeared in Kitchen Stadium honored as Iron Chef Bachelor, the challenger would be running around like a rabbit for the full time allotment preparing five dishes. Bachelor Kitchen insists that you do one very nice dish in twenty minutes and then spend the rest of the time eating dinner and reading "People."

Vintage Ad #1,251: Is This a Fruity Dessert or a Slab of Steak Smothered in Peaches?
recipes
Image by jbcurio
Source: Woman’s Day, March 1950

Strawberry parfait and butter crisp

April 15, 2019 · Posted in Recipes · Comment 

A few nice recipes images I found:

Strawberry parfait and butter crisp
recipes
Image by briannaorg
Previously referred to as a stroopwaffel. A butter crisp, then. Strawberry coulis, a little chambord, honey-sweetened mascarpone and strawberries.

Great Grandma’s Tomato Butter Recipe

November 20, 2011 · Posted in Recipes · Comment 

A few nice recipes images I found:

Great Grandma’s Tomato Butter Recipe
recipes
Image by Chiot’s Run
Last week my mom and I went down to my grandma’s house to go through some stuff. I asked my cousin about a few of my grandma’s recipes so I could take a few photos of them. She showed me all of grandma’s recipe boxes, they were filled with cards she’d written recipes on and clippings from magazines. She also showed me my great grandma’s recipe book. It was a collection of recipes scratched and pasted in to an old Railroad Ledger. It’s so great to see old well-used recipes written by my grandmothers.

I’m planning on taking these and making each one, taking photos and making a cookbook of family recipes, including photos of the recipes written by my grandma’s. I think this will make a wonderful Christmas present for family members.

chiotsrun.com/2010/03/24/heirloom-recipes/

BBQ Sauce (recipe)
recipes
Image by uosɐɾ McArthur
My new personal BBQ sauce recipe from scratch. Neighbors beware!

Quantity varies each time for me, and this list is roughly in order of amount used. Anybody can do this, just keep tasting it through the process. I’ve found you actually need quite a bit of liquid smoke. Go easy on the oil, however if you want it to be a smoker sauce (good for making the neighborhood drool), add a little more. My grandfather’s chicken recipe calls for 1 cup of sugar, vinegar AND oil, which is just too much. You actually ‘feel’ the oil the next day; gross.

Sugar will aid in charring, but to the average person, they’ll see it as being ‘burnt to a crisp’ (I happen to love this). Sugar amounts listed below are high. If you don’t have a hot grill, or don’t like charring, you should lower the sugar amounts or you’ll end up with way too much sweetness.

* tomato paste (1-2 cans)
* vinegar (1 cup)
* sugar (1/2 cup)
* brown sugar (1/2 cup)
* molasses (to color and taste)
* oil (1/4 cup)
* Worcestershire sauce
* liquid smoke (I prefer Stubb’s)
* soy sauce
* onion powder
* mustard powder
* garlic (2-3 cloves)
* salt and pepper

Blend.

Homemade Sweet and Sour Pork w/ Recipe
recipes
Image by animakitty
Recipe: rasamalaysia.com/chinese-recipe-sweet-and-sour-pork/

Evaluation: Not as good as a good Chinese restaurant’s, but better than cheap/buffet versions with that ubiquitous orange sauce.

Deep frying in a broad skillet on an electric stove was not pleasant, but it produced the desired results. Frying in batches of ~10 cubes of pork for 3 and a half minutes apiece and waiting a couple minutes between batches produced a consistent, golden brown, tender chunk. I used medium-high heat (7 on the dial) and let the oil heat for about 15 minutes before starting to fry.
I kept the fried chunks warm on a baking sheet in a 200 degree oven while frying the other batches.

I multiplied this recipe by 4 to use the meat I had, and found that the sauce tasted too much like soy sauce. There may also have been too much corn starch in the sauce. There was definitely WAY too much batter left when I was done, so if you’re multiplying the recipe, make half what you would otherwise.