Tricks for Cooking

It was agreed at the SEPR '07 that we should have a page for recopies of different things that our members are known for. So, send in your recipes!

Rachel's Hot Rendezvous Eggs

For a large batch of eggs, use an old bulk pickle jar, glass is best. Heat level is that of medium salsa.

50-60 Hard boiled eggs, pealed and still warm

2 tbl sp kosher salt

1/2 sm container red pepper flakes (about 3 lg tbl sp)

5-9 large cloves fresh garlic smashed and chopped (don't use the kind from the jar, its not the same!)

1 tbl sp tobacco sauce

1/2 cup chopped pickled hot peppers (peppers are about 1 in long and 1/2 inch around and are green. Not sure what kind they are called but they are HOT. The pickled ones seem to work best)

6 or so Finger Hot Peppers chopped (fresh or dried doesn't matter. These peppers are about 6 inches long and are bright orange when ripe. VERY HOT when fresh, be careful where your fingers touch!)

Enough white distilled vinegar to cover everything.

Place warm eggs in jar until half full, add all components minus the vinegar then add the rest of the eggs. Warm vinegar to twice to three times the temp of a baby's bottle. Fill the jar so that all contents are covered then place cap. You can either place the full sealed jar in the fridge or in a cool dark place of the house to sit and brew. Turn jar evey couple of days. Eggs will be ready in 4 weeks, use within one month of opening. If your brine stays clean (i.e. the eggs don't break and get yolk all through the brine) you can use the same brine over again with another batch of eggs.

Wonderful Uses for Opened Madeira or Other Red Wine

Recently I bought a bottle of sweet wine Madeira to bring to a graduation party of a friend of mine. Well, somehow, all of it never got drank, and it ended up coming home with me. Then, (oh the shame) the roommate put it out on the hot back landing where it became a mess. No good for drinking at all anymore. But it was wonderful for one thing... COOKING! here are some great ideas for cooking with that old red wine, desert wine or otherwise. I swear it makes for a better cooking wine than a fresh bought bottle. (Now even though I know some of these ideas are age old... some people don't know about them! Heaven forbid!)

*Put some pizzazz into your sautéed onions by adding some wine at the last minute. It works best when you have also added just a little bit of olive oil. Not butter. I know, I know, all people ever use at rendezvous is butter or lard, but olive oil works best with this. A little bit of salt or pepper to taste and then wine at the end and your onions will taste amazing!

*Going on the onion idea, cut onions into quarters and then slice, also chop portabella mushrooms (or your favorite kind of fresh mushroom). Then take lean beef, moose, or venison burger and cook with seasoning until just before done making sure it is all in broken bits. Add the onions and mushrooms until they are about 3 minutes to done. Add the wine and allow to reduce while the onions and mushrooms are finishing up. Be sure to keep the entire concoction moving so that nothing sticks to the bottom or one side doesn't get cooked quicker than another. When liquids have reduced enough to be just juicy, than it is finished!

Back

Comments or questions?

E-Mail WebMistress