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Recipes
CORN ON THE COB
By Coo1
Grilling is a great alternative to boiling corn on the cob, because it gives the corn a tasty flavor
- Corn on the Cob
HONEY DIJON SAUCE
By Coo1
combine
- Combine 3/4 cup mayo, 1/4 cup Dijon mustard. 1 minced garlic clove, 3 tbls honey, 1/4 tsp pepper and 1/8 tsp salt.
TABBOULEH VERSION 2
By Coo1
Whisk 1/2 cup olive oil and 1/4 cup lemon juice
- In a large bowl combine:
- Add 2 cups boiling water to 1 cup medium bulghur wheat. Cover and rest 30 minutes.
- 4 Large finely chopped tomatoes
- 1 Cup each chopped fresh cilantro and parsley
- 1 Cup chopped fresh mint
- 1 medium minced red onion
- 1 Tsp. Ground cumin
- 2-3 Dashes of Tabasco
- Salt and pepper
CORNISH GAME HEN GRILL-ROASTED
By Coo1
If your hens weigh 1 1/2 to 2 pounds, cook 3 instead of 4, brine them for an extra 15 minutes, and extend the c...
- 1 Cup table salt
- 4 Cornish game hens (1 1/4 to 1 1/2 lbs each), butterflied according to illustrations 1
- thru 4 on page 19
- 2 Tablespoons (T) brown sugar
- 2 Teaspoons (t) garlic power
- 1 T paprika
- 2 T chilli powder
- 1 T ground black pepper
- 1 T grond coriander
- 1/8 T cayenne pepper
- 4 (3 inch) wood chunks (optional)
- Disposable 16 by 12 inch aluminum roasting pan
- Vegetable oil for cooking grate
- BBQ Glaze
- Cup ketchup
- T brown sugar
- T soy sauce
- T distilled white vinegar
- T prepared yellow mustard
- Medium garlic clove, minced or pressed thru garlic press (about 1 t)
HORSERADISH CREAM SAUCE version 2
By Coo1
Makes 1 cup. Can refrigerate in airtight container for 2 days
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/4 cup prepared horseradish, drained
- 2 tsp Dijon mustard
- 1 garlic clove, minced
- 1/4 tsp sugar
- S&P
ROASTED WHOLE GAME HEN
By Coo1
Roast at 450º for 15 minutes
- WHOLE GAME HEN
- STOVE TOP STUFFING
- Prepare with 1/2 chicken broth and 1/2 water. Add celery, an onion, herbs, pine nuts, summer sausage.
PASTA W SUN-DRIED TOMATOES, MUSHROOMS, ARTICHOKE
By Coo1
combine
- 1/4 cup ( 1/2/ stick) butter
BEARNAISE 1 1/2 C
By Coo1
COMBINE VINEGAR, VERMOUTH, SHALLOT, TARRAGON & SALT IN SAUCEPAN
- 1/2 C. SHERRY VINEGAR OR WHITE WINE VINEGAR
- 1/4 C DRY WHITE VERMOUTH
- 1 T CHOPPED SHALLOT
- 1 t DRIED TARRAGON OR 1 T FRESH
- PINCH SALT
- 3 EGG YOLKS-ROOM TEMP
- 2 STICKS SWEET BUTTER-MELTED
HORSERADISH MOUSSE
By Coo1
WISK FIRST 6 INGREDIENTS WITH SOUR CREAM AND MAYO TILL SMOOTH
- 1 1/2 T B HORSERADISH
- 1 TSP ANCHOVY PASTE
- 1 TSP PUREED ONION
- 2 TSP WHITE WINE VINEGAR
- 1/2 TSP SUGAR
- 1/2 TSP DRY MUSTARD
- 1 TSP SALT
- 1 CUP SOUR CREAM
- 1/2 CUP MAYO
- 1 ENVELOPE GELATIN
- 1/2 C WATER OR WHITE WINE
CORNISH GAME HEN & GARLIC
By Coo1
Melt butter and add everything but salt
- 2 Hens split
- 1 Stick butter
- 2 Tbls lemon juice
- 2 Large cloves crushed garlic
- 2 Tbls dried tarragon
- Kosher salt