The Recipe Thread
POSTED BY: JEWELSTAITEFAN
UPDATED: Wednesday, July 15, 2026 13:56
VIEWED: 27093
PAGE 35 of 36
Quote:Too much tannin and "wine" flavor.
SIGNYM:
I find that red wine overpowers beef recipes. By experimenting, my preference is dry white wine in beef stew, when I use wine at all. Since I like to put a little dinner into dog's dish, and grapes/ raisins/ wine are wildly toxic to many dogs, I usually no longer cook with wine. Sherry works great with chicken and many Asian recipes, but -again- don't do that very often either.
JSF: Overpowers? In what way?
Quote:Er, no. Maybe an "alcoholic beverage"
JSF: You would consider Cold Duck to be red wine?
Quote:Fortified wine.
Vermouth?
Quote:Only IN a recipe. In a glass with a meal is OK.
Only with "recipes" using beef
Quote:How much residual sugar? "They" say up to 2pct residual sugar is considered dry.
Dry white wine. I need better definition. Is Rhubarb wine considered dry?
https://sweetwineclub.com/understanding-the-difference-between-dry-vs-
sweet-wines/
IMHO, if it tastes sweet, it's not dry.
Quote:The distinction is between "sweet" and "dry". My go-to dry white wine is the cheapest sauvignon blanc that I can find.
Or Zinfandel? I recently saw that a alcohol store rearranged their shelves, and white Zin is now in "sweet wines" - and I'm assuming sweet and dry are not the same, but I don't really know. Most of my wine experience is from wines my dad made with us as kids, then Thunderbird, coolers, and mostly white Zin for a while now. My favorite was Rhubarb, but I haven't found any in decades.
Quote:Sounds yummy! Too bad I'm allergic to orange. Cubans use citrus on their meats a lot, along with things like oregano and cumin.
I think I've already mentioned that my go-to for marinating chicken is orange juice. Overnight in a ziplock bag in the fridge, or over just in a bowl.
Quote:Ooooh, that could be good!
I've started using Vermouth in Tomato ground beef sauces.
-----------
Pity would be no more,
If we did not MAKE men poor - William Blake
NOTIFY: Y | REPLY | REPLY WITH QUOTE | PERMALINK | TOP | HOME
Quote:
Originally posted by SIGNYM:
And now for something different
I really like empanadas, but because hubby and I need to watch our carbs I forgo the empanada pastry and make empanada burgers instead:
2 lb ground beef
1 large onion, diced
2 T flour
2 T sugar
1 /2 t frsh ground black pepper
1 T paprika
1 t (or less) salt, to taste
1 t cumin
1 t cinnamon
1/2 t nutmeg
1/2 c raisins
1/2 c sliced green olives
(1/2 c diced boiled potatoes, optional)
Mix, shape into patties, and pan-fry. I like to serve with cole slaw and lemonade (made with sweetener)
-----------
Pity would be no more,
If we did not MAKE men poor - William Blake
So, another unsually-spiced dish is chicken tagine with apricots. I recommend using chickn thighs, with skin and bone, bc thighs don't dry our. But since hubby "hates chicken" and thighs have a strong chicken flavor, I have to use chix breast which requires that the chix breast be added last, and cooked until JUST done.
MIX TOGETHER
1 t gr cinnamon
1 t gr ginger
1/2 t turmeric
1/4 t black pepper
1/2 t salt
1/2 t cumin
DREDGE IN SPICE MIX
1.5 lb chix breast, cut across in 1" slices, or 2.5 lb chix thighwith bone and skin
SLICE IN HALF THEN IN 1/4" slices
1 large onion
TIE TOGETHER
appx 6 stems flat-leaf parsley and
(if desired) 6 stems cilantro
IN A SEPARATE POT, ADD
1 c dried apricots
1 c water
2-3 T honey, and simmer until apricots are soft and liquid is syrupy
HEAT IN PAN WITH TIGHT-FITTING LID
1 T oil (can use olive, canola or grapeseed)
Brown chicken in heated oil, remove and aside
Add oinion and any remaining spice mix to pan, cook on medium heat until just soft
If cooking with thighs, add to pan along with accumulated juices, plus ppx 1 c chix broth, parsley (and cilantro), cover and simmer until onions are falling apart. Then stire in apricot-honey mixture and cook thru. Remove stems
If cooking with chix breast, add chix broth, parsley (and cilantro) and continue cooking onions until falling apart. Then add chix breast and apricot-honey mixture and simmer, covered, until breast pieces are JUST done ... no more than appx 15 minutes or chix will be dry. Remove stems
Serve over couscous or rice, garnish wih slivered almonds and finely-chopped parsley (Parsley is TOUGH so you want small pieces)
I like to serve with cucumber salad or tzaziki, a nice summer dish.
-----------
Pity would be no more,
If we did not MAKE men poor - William Blake
NOTIFY: Y | REPLY | REPLY WITH QUOTE | PERMALINK | TOP | HOME
-----------
Pity would be no more,
If we did not MAKE men poor - William Blake
NOTIFY: Y | REPLY | REPLY WITH QUOTE | PERMALINK | TOP | HOME
Sigs, That empanada was a quote of a prior post here, right?
Recently I ran into somebody who, although she tried and agreed that the OJ marinated chicken was very juicy and delicious, her husband never likes the flavor of orange, or honey.
After thinking, we came up with several other options.
Lemon juice, cranberry juice, lime juice, possibly apple juice. I would not like grapefruit juice, but some may like it.
Around here, we have Door County cherries, which are a bit tart, IIRC. Perhaps cherry juice might also work.
I'm wondering if grape juice would work.
When I just thought of the coloring, I thought of white grape juice. But I really love that, and I'm almost afraid it might be a "waste" of delicious juice.
I'm thinking of these solely as marinades, not as after cook flavorings.
Let us know how these might work for you.
NOTIFY: Y | REPLY | REPLY WITH QUOTE | PERMALINK | TOP | HOME
Yes it's a copy. I think the two recipes kind of belong together because of the unusual combinations of seasonings and flavorings
olives and raisins???
cumins, cinnamon, and nutmeg in meat?
Another oddball is Swedish meatballs, made with allspice and nutmeg. There is another one for beef and beer, made with a crap-ton of onions, cinnamon, nutmeg, chipotle, bacon, and dark beer. Sounds hideous but very tasty, I swear!
****
I love meat marinaded in citrus. It's very common in Cuban cooking, often with pepper, cumin, parsley and cilantro.
Unfortunately I tested allergic to orange, and I don't know whether that extends to all citrus or not. Probably. Having analyzed scents and fragrances, I can tell you that all citrus fruits have the same compounds in them, it's only a matter of relative amounts.
Tart cherry juice sounds like a tasty marinade! I can't predict what seasonings would go with it (I would have never predicted the recipes above) but maybe something spicy, like ginger, and savory like parsley, and mushrooms.
Apples and apple juice are often used with pork, along with celery, sugar, and vinegar. The apple taste might be swamped by beef, which is strongly flavored, but should do well with chicken and turkey. They sell a chicken-aople sausage here, and many turkey stuffing recipes have apple in them.
The only caveat I would add is that if you want the near to be juicy, you should add salt to the marinade to "brine" the meat.
-----------
Pity would be no more,
If we did not MAKE men poor - William Blake
NOTIFY: Y | REPLY | REPLY WITH QUOTE | PERMALINK | TOP | HOME
I've never added salt to my marinades, and juicy and flavorful is what I get, and what folk tell me. Salt can always be added later. I consider salt to overwhelm most foods needlessly.
The white grape juice and cherry juice seemed non-citrus for you. Can you do apple?
I have thought of, when I have time, putting chicken on a baking sheet (my normal method) and separating them or marking the aluminum foil with which quadrant had which marinade - test out a bunch that way.
NOTIFY: Y | REPLY | REPLY WITH QUOTE | PERMALINK | TOP | HOME
The citrus fruits are lime, lemon, orange, grapefruit, lemon.. and if you want to get exotic pumello, Kaffir lime, tangerines, and the following
https://thrivecuisine.com/fruits/citrus-fruit-list/
-----------
Pity would be no more,
If we did not MAKE men poor - William Blake
NOTIFY: Y | REPLY | REPLY WITH QUOTE | PERMALINK | TOP | HOME
I generally don't add salt to marinade except for chix breast, turkey breast, or the occasional very lean pork loin chops. sometimes, those cuts are very low fat and tend to come out dry and cardboard -like if overcooked. That's why whole turkeys are often sold "pre-basted" (I e. brined with a combination of salt and phosphate solution) bc it is very difficult to cook the legs to doneness without overcooking the breast.
I solve that problem by cooking breast portions separately, or cooking with very low heat.
Also, conventionally-raised chicken breasts lately are tough and at times downright woody. That has to do with newer breeds of chicken that grow so fast with so much breast tissue they suffer oxidative stress. In Japan, they consider breast meat to be less desirable than thighs, and I agree! If it wasn't for hubby "hating chicken" I would never serve chix breast.
Anyway, I seldom brine meat.
-----------
Pity would be no more,
If we did not MAKE men poor - William Blake
NOTIFY: Y | REPLY | REPLY WITH QUOTE | PERMALINK | TOP | HOME
I didn't see cranberry juice on your list.
That would sound like adding some flavor to your bird, like Thanksgiving.
Is that GMO or cloned chicken that is Woody?
I haven't heard of that before.
The "local" brand around here is Gold 'n' Plump Chicken.
NOTIFY: Y | REPLY | REPLY WITH QUOTE | PERMALINK | TOP | HOME
It's just conventionally-raised chicken, major brands like Perdue, or Kroger or what-have you. Sounds like your local brands are better than ours.
-----------
Pity would be no more,
If we did not MAKE men poor - William Blake
NOTIFY: Y | REPLY | REPLY WITH QUOTE | PERMALINK | TOP | HOME