Sorry, but this recipe just didn't do it for me. Where was the nutmeg, sherry, whipping cream that makes this such a memorable meal.
I tried this recipe as shown, then modified it. When browning the onions I lightly added flavoured sea salt, and the result was the flavours transferred to the pork chops during their browning. I also lightly browned the apple slices in the meat/onion residue adding a tiny bit of salt to the apples(apples benefit from a little salt during cooking otherwise they are bland.) I covered the seasoned chops with the apples and onions as suggested but before I added the sauce I combined the brown sugar, mustard and cloves reduced salt and WHITE pepper(I always use white pepper with light coloured meats) with a tbsp of corn starch and added the water. It turned out much better.
I have been looking for a recipe like this for some time but I hesitate to use the port wine, only because I don't want to disguise my two favourite tastes, peanut butter and chocolate. Has anyone tried this without the port wine? How much does the port wine affect the taste? Can I successfully make these without the wine? Comments pse.
I tried this recipe as written using Basmati rice but found after the required time the rice was too firm and there was still liquid in the pot. It needed another ten minutes of top stove cooking. I also found the flavour of coconut lighter than I had expected, perhaps because I served it as a side dish to spicy pork dish entree. Next time I will use coconut cream and hope this will give me the flavour I'm looking for and to heck with the calories with a recipe as good as coconut rice.
This sounds very much like a recipe I had years ago that called for sausages and could be served in a chafing dish. It was always a great success. I now plan to serve this(thanks for the memory kicker)along with other buffet items at our "Let's celebrate Christmas" we're hosting on Nov 30/03 using chunks in place of whole breasts and will pick up the suggestion of one of your contributors to lightly brown the chicken breasts first. Can't be too careful about chicken that is not fully cooked. Happy Thanksgiving America from a Canadian friend.
This sounds very much like a Frittata, only using fewer eggs. With a Frittata the eggs, 6-8, and flour are beaten together, poured into an ovenproof pan over medium high heat. When the edge of the eggs become firm,scatter your chosen ingredients over the eggs,(the centre should be soft but not runny and do NOT stir), remove from heat, place in a 350 oven till firm (about 10-15 minutes) How simple is that. It should work with the four eggs called for in this recipe. This makes a filling and satisfying dinner with a salad and rolls or bread.
This is the same basic recipe that I use except for pre-seasoned bread (sage, turkey seasoning etc)and I also add roasted pecan pieces. This recipe is also great for pork, adding apple and raisins or cranberries. I always receive compliments.
This was OK but for a true beef style pie more ingredients are necessary. Vegetables such as carotts, turnip, parsnips, potatoes or any veg that does not overpower the flavour can be used. Also missing are herbs such as thyme, marjoram,sage, savoury, herbs de provence or bay leaf,added to personal taste. Also red wine stirred into the beef and onions while simmering. Now THAT is what a beef pie is all about.
Couldn't help but compare this to an old fashioned dish called Spanish Rice, alwyas good, always flavourful and a family favourite for years.
This drink would cost a small fortune if I had to buy brandy, triple sec, etc. I have had Sangria in Spain and I can tell you it was absolutely delish without all the added liqeurs. Liquor may be quicker but simpler is better.
Made this recipe the other night and followed some suggestions. Added 1 cup chicken broth, creole seasoning,and a large dash of cayenne. To make it more authentic I omitted the mushrooms and substitued chopped Okra, added 1 bay leaf and used breast of cooked chicken bought at deli grocery, served it over plain rice. Dee-lish.
For those concerned about burning chicken on the grill the alternate is grill then take chicken and extra sauce and put under the BROILER watching the chicken carefully. You will still have that grill flavor and no burned offering.
