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Post by dtothelux on Jul 1, 2009 12:55:59 GMT -6
Anybody planning a picnic or just staying at home. I can't decide what to fix for our picnic on our deck. I haven't had brats or burgers for awhile now so those are options. Some good fresh sweet corn sounds tasty but we are still getting that tasteless garbage from Florida and Georgia. How about a beautiful pasta salad?
Anybody have some ideas to share? Always looking for suggestions.
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hasset
Master Member
Posts: 633
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Post by hasset on Jul 1, 2009 18:48:48 GMT -6
I am having watermelon but I don't know what else. One thing I just love but don't have often is a good corned beef. I love Reuben sandwiches if you can find some good rye bread with seeds and some good Swiss cheese. I am not going to fix it this time but I am going to fix some Sweet Potato fries. I got a recipe from a cooking show: Sandra Lee, Semi Home made. This recipe sounds crazy but it is really delicious and it is now the only way I fix sweet potatoes. If anyone tries this, let me know how you like it. It is a good way to fix a low cal. recipe that still tastes good. My husband loves these.
Sweet Potato Fries Recipe courtesy Sandra Lee
Ingredients (for four people)
* 2 pounds sweet potatoes
* 1 tablespoon canola oil (I increase this to 2 tablespoons.)
* 1 teaspoon pumpkin pie spice
* 1 tablespoon chili seasoning (powder)
* Salt and pepper if you want it.
Directions
Preheat oven to 400 degrees F. Line baking sheet with aluminum foil; set aside.
Use peeler to peel sweet potatoes. Cut potatoes in half lengthwise then cut into 1/2-inch thick fries.
Place sweet potato fries in a large mixing bowl. Add oil and spices. Toss until they are thoroughly coated with spices.
Spread fries in a single layer on prepared baking sheet. Place in preheated oven. Bake for 30 to 35 minutes turning once to ensure even cooking. Remove from oven and serve hot.
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Post by mndapa1 on Jul 1, 2009 21:23:24 GMT -6
Well if you are cookin BBQ ribs or Chix on the grill, let me know what time to be there.
That bland tasting corn...wrap it in foil after you shuck it and put in the salt in butter and put it on the grill as well...brings out the flavor.
I consider myself a master griller and can cook just about anything on the grill. Thinking about doing a trukey this year fro Turkey day...the rotissery is working fine.
Also, I love shishkabob sp? Chx, pork, beef and vegies...never have long enough skewers for all my faves.
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Post by colonelbuckrobely on Jul 4, 2009 11:49:04 GMT -6
We have decided on brats, a new version of coleslaw using a buttermilk dressing and deviled eggs. Vegans need not apply here.
Most importantly we will be remembering why we are celebrating this special day.
My best to all of you.
Buck
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hasset
Master Member
Posts: 633
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Post by hasset on Jul 5, 2009 12:35:22 GMT -6
I fried up a bunch of chicken and it was delicious but sure heated up the house. I got a good recipe from a cooking show and had to try it out. We had a salad and watermelon. That is an all American dinner. I was disappointed that I could not fly my flags. It rained all day. My husband collects flags and he is ordering a new one: DON'T TREAD ON ME. I can hardly wait to fly that one!
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Post by dtothelux on Jul 5, 2009 14:55:39 GMT -6
Fried chicken sounds like a winner. I don't know about you but I like it better the second day cold. We did end up having grilled burgers with Swiss cheese and some sauteed mushrooms. I had intended on Brats but changed my mind. They were good too.
Sorry you had rain. The weather here has been gorgeous, upper 70's every day, sunny and dry air.
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hasset
Master Member
Posts: 633
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Post by hasset on Jul 5, 2009 16:11:55 GMT -6
I like cold, fried chicken too. I just do not like it with skins and lots of oil and fatty stuff. I am sick of brats but I do not make good burgers. I think it is hard to find decent meat. I saw a cooking show where the burger was made of two thin patties of burger. Some cheese and onions was placed in the center of one and then the other patty was put on top of it and sealed around the edges. The chef said that you have to be gentle when making a burger. If you press too hard, it will be tough. He said to use ground chuck with a 20% fat content. What do you chefs have to say?
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