Friday, November 23, 2007



  • 1 sheep stomach

  • 1 sheep liver

  • 1 sheep heart

  • 1 sheep tongue

  • ½ lb. suet, minced

  • 3 medium onions, minced

  • ½ lb. dry oats, toasted

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly-ground black pepper

  • 1 teaspoon dried ground herbs

Rinse the stomach thoroughly and soak overnight in cold salted water.

Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.

In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds.

Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.

In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.

Serve with mashed potatoes, if you serve it at all.

This recipe yields various servings depending on how much you throw out.

"GOOD EATS with Alton Brown - (Show # EA-1E06) - from the TV FOOD NETWORK"
S(Formatted for MC7):
"10-13-2003 by Joe Comiskey - Mad's Recipe Emporium"

(Serves --)

This is friggin gross!!!

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Grilled Pineapple with Butter-rum Glaze and Vanilla Mascarpone

Editor's Note: This recipe was originally part of a menu by Bobby Flay for a backyard barbecue. For the complete menu and Flay's tips on throwing a party, click here. Ripe pineapple, with its plentiful natural sugars, is ideal for grilling, and it screams "tropical" like nothing else. This makes a great dessert after spicy Latin, Indian, or Caribbean food. Make sure to let the slices brown; you want lots of those caramelized, almost burnt edges. Mascarpone is a smooth Italian dairy product with a texture somewhere between whipped cream and cream cheese. It's used in tiramisù and available in many supermarkets and gourmet stores, but if you can't find it, good-quality vanilla ice cream will taste just fine.


  • 1 cup dark rum

  • 12 tablespoons (1 1/2 sticks) unsalted butter

  • ¼ cup light brown sugar

  • 1 vanilla bean

  • 8 ounces mascarpone

  • 1 ripe pineapple, peeled and sliced into 1/4-inch-thick rounds

  • ½ cup fresh blueberries

1. Combine the rum, butter, and sugar in a small saucepan and simmer, whisking often, until the sugar has melted and the mixture is slightly thickened, about 10 minutes. (The glaze can be made a few days in advance, cooled, covered, and kept refrigerated. Bring to room temperature before using.)

2. Cut the vanilla bean lengthwise in half and scrape out the seeds with the tip of a sharp knife. Whisk the mascarpone and vanilla seeds together. (The mascarpone can be made a day in advance, covered, and kept refrigerated.)

3. Heat your grill to high.

4. Grill the pineapple slices, brushing frequently with the glaze, until browned, 2 to 3 minutes per side.

5. Remove the pineapple to a platter or serving plates and top each slice with a dollop of vanilla mascarpone. Garnish with a few fresh blueberries. Serve immediately.

(Serves --)

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Beef and Vegetable Soup


  • 1 lb. sirloin tip steaks, trimmed of excess fat and cut into 1/2-inch pieces (see note above)

  • 2 tablespoons soy sauce

  • 1 teaspoon vegetable oil

  • 1 lb. cremini mushrooms, stems trimmed, caps wiped clean and quartered

  • 1 large onion, chopped medium (about 1 1/2 cups)

  • 2 tablespoons tomato paste

  • 1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)

  • ½ cup red wine

  • 4 cups beef broth(see note above)

  • 1 ¾ cups low-sodium chicken broth

  • 4 medium carrots, peeled and cut into 1/2-inch pieces (about 2 cups)

  • 2 medium ribs celery, cut into 1/2-inch pieces (about 3/4 cup)

  • 1 bay leaf

  • 1 tablespoon unflavored gelatin(powdered)

  • ½ cup cold water

  • 2 tablespoons minced fresh parsley leaves

  • Table salt and ground black pepper

1. Combine beef and soy sauce in medium bowl; set aside for 15 minutes.

2. Heat oil in large Dutch oven over medium-high heat until just smoking. Add mushrooms and onion; cook, stirring frequently, until onion pieces are brown and dark bits form on pan bottom, 8 to 12 minutes. Transfer vegetables to bowl.

3. Add beef and cook, stirring occasionally, until liquid evaporates and meat starts to brown, 6 to 10 minutes. Add tomato paste and garlic; cook, stirring constantly, until aromatic, about 30 seconds. Add red wine, scraping bottom of pot with wooden spoon to loosen browned bits, and cook until syrupy, 1 to 2 minutes.

4. Add beef broth, chicken broth, carrots, celery, bay leaf, and browned mushrooms and onion; bring to boil. Reduce heat to low, cover, and simmer until vegetables and meat are tender, 25 to 30 minutes. While soup is simmering, sprinkle gelatin over cold water and let stand.

5. When soup is finished, turn off heat. Remove bay leaf. Add gelatin mixture and stir until completely dissolved. Stir in parsley; adjust seasonings with salt and pepper, and serve.

(Serves --)

Choose whole sirloin tip steaks over ones that have been cut into small pieces for stir-fries. If sirloin tip steaks are unavailable, substitute blade or flank steak, removing any hard gristle or excess fat. Button mushrooms can be used in place of the cremini mushrooms, with some trade-off in flavor. Our preferred brand of beef broth is Pacific. If you like, add 1 cup of frozen peas, frozen corn, or frozen cut green beans during the last 5 minutes of cooking. For a heartier soup, add 10 ounces of red-skinned potatoes, cut into 1/2-inch pieces
(2 cups), during the last 15 minutes of cooking.

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Cranberry Sauce with Dried Cherries

Cranberry Sauce with Dried Cherries
Dried cherries and fresh cranberries pair beautifully. Cloves are a festive touch.


  • 1.5 cups cherry cider or black cherry cider or cranberry juice cocktail

  • ¾ cup Port

  • 1 stick Cinnamon

  • 1 package 8-ounce dried tart cherries (about 2 cups)

  • 1 cup sugar

  • 1 package 12-ounce cranberries

  • ¼ teaspoon (generous) ground cloves

Bring cider and port to simmer in heavy, large saucepan with cinnamon stick. Remove from heat. Add cherries and let stand 8 minutes. Mix in sugar, then cranberries and cloves. Cook over medium-high heat until cranberries burst, stirring occasionally, about 9 minutes. Refrigerate until cold, about 4 hours (sauce will thicken as it cools). (Can be prepared 4 days ahead. Cover and keep refrigerated.)

(Serves --)

Used Bon Appetite recipe for base. Added port wine, Cherry Cider cinnamon

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Cranberry-jalapeno Relish


  • 2 medium oranges, peeled, sectioned, and roughly chopped

  • 1 ½ teaspoons finely grated orange zest

  • 2 jalapenos, seeded and chopped

  • ¾ to 1 cup sugar

  • 1 lb. fresh (or frozen, thawed) cranberries

  • 1 tablespoon chopped fresh mint leaves

Place half of the orange segments, the zest, and the jalapenos in the food processor and pulse until finely chopped. Add the sugar and pulse 3 to 4 more times. Add the cranberries and continue to pulse until berries are roughly chopped. Adjust seasonings with sugar, if needed. Transfer cranberry mixture to a bowl and toss with the remaining half of chopped orange segments and the mint. Allow relish to chill for at least 30 minutes, and up to 2 days. Serve relish chilled or at room temperature.

(Serves --)

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TOC second annual Chili Cook-Off’s winning recipe

I use the Guinness for the beer


  • 8 rib-eye steaks

  • 4 lbs. ground beef

  • 12 slices bacon, chopped

  • 3 jalapeno peppers

  • 2 red bell peppers

  • 2 green bell peppers

  • 2 Anaheim peppers

  • 2 poblano peppers

  • 1 orange pepper

  • 1 cubanelle pepper

  • 2 medium onions, chopped

  • 1 bunch green onions, chopped

  • 3 sticks celery, chopped

  • 6 cloves garlic chopped

  • 2 cans 32-oz of tomato sauce

  • 2 cans stewed diced tomatoes

  • 2 cans Tex-Mex pinto beans with juice

  • 1 can beer (I use High Life)

  • 1 can beef broth

  • 1 cup fresh salsa

  • 8 tbl of mild chili powder

  • 1 pkg of New Mexico chili powder

  • 2 tbl ground cumin

  • 1 tbl cayenne pepper

  • 1 tbl ground chipotle powder

  • 1 tbl hot paprika

  • 1 teaspoon ground mustard

  • 1 teaspoon white pepper

  • 1 teaspoon black pepper

  • 1 teaspoon Mexican oregano

  • 1 tbl Worcestershire sauce

  • Lawry’ s seasoning salt to taste

  • Hot sauce if you like it spicy

Set grill for high and grill rib-eyes about 4 minutes on each side. Let cool.

Cook bacon pieces in large skillet until crisp, remove pieces from skillet and set aside then drain all but 1 tbl of the bacon fat. Add the peppers, onions, celery and garlic to the pot and sprinkle salt, pepper and Worcestershire sauce into the pot and mix and cook until onions are translucent.

Remove veggies from pan. Add ground beef to skillet. While meat is browning, cut rib-eyes into small chunks and remove any gristle.

When the beef is done drain the fat. Combine veggies, ground beef and rib-eye meat in a large stockpot. Add remaining spices, beer, beef broth, tomato sauce and stewed tomatoes and mix well.

Bring to a boil then simmer.Let cook uncovered for 4 hours stirring every now and then. After 4 hours, add the bacon pieces, salsa and beans and stir them through. Adjust seasonings to taste.

(Serves 16)

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Parmesan-stuffed Dates Wrapped In Bacon

Parmesan-stuffed Dates Wrapped In Bacon
We modeled these hors d'oeuvres on the little bombs of flavor that Suzanne Goin invented for her Los Angeles restaurant A.O.C. Each bite delivers a huge range of tastes — sweet, salty, and smoky — all at the same time. They're easy to make and completely irresistible; I can't think of a more appealing tidbit to nibble on.


  • 18 (1- by 1/4-inch) sticks Parmigiano-Reggiano (from a 1/2-lb piece)

  • 18 pitted dates (preferably Medjool)

  • 6 bacon slices, cut crosswise into thirds Special equipment: 18 wooden picks

Put oven rack in middle position and preheat oven to 450°F.

Stuff 1 piece of cheese into each date, then wrap 1 piece of bacon around each date, securing it with a pick. Arrange dates 1 inch apart in a shallow baking pan.

Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Drain on a paper bag or parchment. Serve immediately.

(Serves --)

Cooks' note:
Dates can be stuffed and wrapped in bacon 1 day ahead and chilled, covered. Bring to room temperature before baking.

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Northwestern Wild Mushroom Stuffing

Hazelnuts and wild mushrooms - popular ingredients from Oregon and Washington - add terrific flavor and texture to this sophisticated stuffing.


  • 2 cups hot water

  • 1 ounce dried porcini mushrooms

  • 1 1 1/2 to 1 3/4-pound loaf unsliced egg bread, crust trimmed, bread cut into 3/4-inch cubes (about 16 cups)

  • 6 tablespoons (3/4 stick) unsalted butter

  • 4 cups coarsely chopped leeks (white and pale green parts only, about 3 medium leeks)

  • 1 cup chopped shallots (about 8)

  • 1 ¼ lbs. crimini or button mushrooms, sliced

  • ½ lb. fresh shiitake mushrooms, stems removed, caps sliced

  • 2 cups chopped celery

  • 1 cup chopped fresh parsley

  • 1 cup coarsely chopped toasted husked hazelnuts

  • 3 tablespoons chopped fresh thyme or 1 tablespoon dried

  • 2 tablespoons chopped fresh sage or 2 teaspoons dried rubbed sage

  • 2 large eggs, beaten to blend

  • ¾ cup canned low-salt chicken broth

Combine 2 cups hot water and porcini mushrooms in medium bowl; let stand until mushrooms are soft, about 30 minutes. Drain, reserving soaking liquid. Squeeze porcini dry; chop coarsely. Preheat oven to 325°F. Divide bread between 2 baking sheets. Bake until beginning to brown, about 15 minutes. Cool. Transfer to very large bowl. Melt butter in heavy Dutch oven over medium-high heat. Add leeks, shallots, and crimini and shiitake mushrooms and sauté until golden and tender, about 15 minutes. Mix in celery and porcini; sauté 5 minutes. Transfer mixture to bowl with bread cubes. Mix in parsley, hazelnuts, thyme and sage. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill porcini soaking liquid and stuffing separately.) Mix eggs into stuffing. To bake stuffing in turkey: Fill main turkey cavity with stuffing. Combine broth and 1/2 cup reserved porcini soaking liquid in large glass measuring cup. Add enough broth mixture to remaining stuffing to moisten (about 3/4 to 1 cup broth mixture, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover and bake until top is crisp, about 15 minutes. To bake all stuffing in pan: Preheat oven to 325°F. Butter 15x10x2-inch baking dish. Mix 3/4 cup reserved porcini soaking liquid and 3/4 cup broth into stuffing. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, about 1 hour. Uncover and bake until top is crisp, about 15 minutes.

(Serves --)

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Boston Baked Beans "Jean's Beans"


  • 1 Quart pea beans

  • ¾ lbs. fat salt pork

  • 1 tablespoon salt

  • 3 tablespoons sugar

  • 1 tablespoon to 1 cup molasses, according to taste

  • ½ teaspoon mustard, if desired

  • Boiling Water

Pick over beans, cover with cold water, and soak overnight. Drain, cover with fresh water, heat
slowly (keeping water below boiling point), and cook until skins will burst -- which is best
determined by taking a few beans on the tip of a spoon and blowing on them, when skins will burst
if sufficiently cooked. Drain beans. Scald pork and scrape, removed 1/4 inch slice, and put it on
the botton of bean pot. Cut through rind of remaining pork every half-inch, making cuts 1 inch
deep. Put beans in pot and bury pork in beans, leaving rind exposed. Mix salt, molasses and sugar,
add 1 cup boiling water and pour over beans; than add enough more boiling water to cover beans.
Cover bean pot and bake 6 to 8 hours in slow oven (250 degrees F), uncovering the last hour of
cooking, that rind may become brown and crisp. Add water as needed. If pork mixed with lean is
preferred use less salt.

(Serves --)

From "The Boston Cooking School Cook Book"
Fannie Merritt Farmer
Seventh Edition 1943

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Butternut Squash with Pumpkin-seed Pesto

Here's an idea: Save a few of the toasted pumpkin seeds to use as a garnish. That little bit of extra crunch will complement the sweet, succulent squash beautifully.


  • 1 (3-pound) butternut squash, peeled and cubed (1/2 inch; about 6 cups)

  • ¼ cup olive oil, divided

  • ½ cup green (hulled) pumpkin seeds (pepitas, not toasted)

  • ½ cup packed cilantro sprigs

  • 1 ½ teaspoons fresh lemon juice

Preheat oven to 500°F with rack in middle. Toss butternut squash with 2 tablespoons oil and 1/2 teaspoon salt, then arrange in 1 layer in a 17- by 12- by 1-inch baking pan and roast, turning occasionally, until golden brown on edges, 20 to 25 minutes. Meanwhile, toast pumpkin seeds in 1 tablespoon oil in a large heavy skillet over medium-high heat, stirring frequently, until seeds are puffed and beginning to brown, 2 to 4 minutes. Transfer to a large plate and cool. Pulse cooled seeds in a food processor with cilantro, lemon juice, 1/4 teaspoon each of salt and pepper, and remaining tablespoon oil to a coarse paste (not finely ground). Toss squash with pesto and salt and pepper to taste. Serve immediately.

(Serves --)

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Aunt Laurel's Brisket Recipe


  • 9 pounds First cut or a whole Brisket

  • 1 package onion soup mix

  • 1 cup Ketchup, or chili sauce, or BBQ sauce

  • 2 tablespoons Prepared mustard

  • 2 tablespoons Grape Jelly

  • ¼ cup Water

Mix together last 5 ingredients, spread 1/2 of the mix under the meat, and 1/2 on top of the meat.

Wrap completely and tightly with heavy duty foil. Bake at 325 degrees in a foil pan for 3-4 hours until the brisket is fork tender.

Open foil and remove meat. Pour gravy into a container, and refrigerate over night. Rewrap the brisket in foil, and refrigerate overnight.

The next day, skim off the fat from the gravy. Slice meat, against the grain, in thin slices preferably with an electric knife.
Place slices neatly in a pyrex dish and cover tightly with saran and foil. (The gravy and the meat can be separately frozen at this point.)

To Reheat: Pour part of the gravy over the meat, and reheat in slow oven or 325 for 20 or 30 min. or til heated through.

Peeled potato wedges can be added either with the original cooking, with the meat, or at reheating time in the gravy. But if they should not be over cooked.

If gravy seems too strong, add some hot water to it while heating. Serve meat with remaining gravy.

(Serves --)

If Brisket is First cut (around 5-7 lbs.) or a whole Brisket (9 lbs.)

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Apricot-glazed Turkey with Roasted Onion and Shallot Gravy


  • Apricot Glaze

  • 1 cup apricot nectar

  • 1 cup apricot preserves

  • 2 tablespoons minced peeled fresh ginger

  • 1 tablespoon honey

  • Herb Butter

  • ¾ cup (1 1/2 sticks) unsalted butter, room temperature

  • 3 tablespoons chopped fresh thyme or 1 tablespoon dried

  • 3 tablespoons chopped fresh sage or 1 tablespoon dried rubbed sage

  • 1 ½ teaspoons salt

  • 1 teaspoon ground black pepper

  • Onion Mixture

  • 2 tablespoons (1/4 stick) unsalted butter

  • 3 large onions (about 2 pounds), thinly sliced

  • 6 ounces shallots (about 6 large), thinly sliced

  • Turkey

  • 1 21- to 22-pound turkey

  • 1 14 1/2-ounce can (or more) low-salt chicken broth

  • 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried

  • ½ teaspoon chopped fresh sage or 1/4 teaspoon dried

  • Gravy

  • 1 14 1/2-ounce can (about) low-salt chicken broth

For Glaze: Combine all ingredients in heavy small saucepan and bring to boil. Reduce heat to medium-low and simmer until thickened and reduced to 1 1/4 cups, about 15 minutes. For Herb Butter: Blend all ingredients in small bowl. Set aside. For Onion Mixture: Melt butter in heavy large skillet over medium heat. Add onions and shallots and sauté until very soft and light brown, about 20 minutes. (Glaze, herb butter and onion mixture can be prepared 1 day ahead. Cover separately and chill. Bring herb butter to room temperature before continuing.) For Turkey: Position rack in lowest third of oven and preheat to 400° F. Pat turkey dry with paper towels. Season turkey cavity with salt and pepper. Place turkey on rack set in large roasting pan. Slide hand under skin of turkey breast to loosen skin. Spread half of herb butter over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Place remaining herb butter in small saucepan. Stir over low heat until melted. Brush butter over outside of turkey. Tie legs together loosely to hold shape of turkey. Roast turkey 30 minutes. Reduce oven temperature to 325° F. Roast turkey 1 hour 30 minutes, basting occasionally with pan drippings. Tent turkey with heavy-duty foil; roast 45 minutes longer. Add onion mixture, 1 can broth, thyme and sage to pan. Roast 15 minutes. Bring glaze to simmer. Brush 1/2 cup glaze over turkey. Continue to roast turkey uncovered until meat thermometer inserted into thickest part of thigh registers 180° F. or until juices run clear when thickest part of thigh is pierced with skewer, brushing occasionally with glaze and adding more broth to pan if liquid evaporates, about 40 minutes longer for unstuffed turkey (about 1 hour 10 minutes longer for stuffed turkey). Place turkey on platter, tent with foil. Let stand 30 minutes. Reserve mixture in pan for gravy. For Gravy: Pour contents of roasting pan into strainer set over large bowl. Spoon fat from pan juices in bowl. Transfer onion mixture in strainer to blender. Add 1 cup pan juices to blender and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency. Transfer sauce to heavy large saucepan and bring to boil. Cook until color deepens, skimming off any foam, about 5 minutes. Season with salt and pepper. Serve turkey with gravy.

(Serves --)

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Marjorie Baker's Carrot Cake Recipe


  • ¾ cups Brown Sugar

  • 2 sticks unsalted butter

  • 1 cup grated carrots

  • ½ teaspoon salt

  • ½ teaspoon baking soda

  • 2 eggs, beaten

  • 1 ½ cups flour, sifted

  • 1 teaspoon baking powder

  • 1 tablespoon lemon juice

  • 1 tablespoon water

Melt shortening. Add brown sugar. Add carrots, beaten eggs, and rest of the ingredients. Bake in a greased (I use Baker's Joy spray) 6 Cup ring mold at 350 Degrees for 45 minutes. Test for doneness with a toothpick (it should come out clean). 10 osen sides with knife if necessary, turn upside down on a round platter, to serve. May be mixed the night before, covered, and refrigerated, and bake d the next day. Recipe may be doubled to use a 12 Cup ring mold to serve 12-14, depending on the rest of the menu.

(Serves 8)

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