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| The Son of Rantburg Ramadan Returns™ |
| 2006-09-30 |
| The Active Index of Rantburg Recipes – 09-30-06 A Rantburg Ramadan™ A Rantburg Ramadan Part II™ More Rantburg Ramadan™ OP: Sabaw ng Sinigang Philippine Sour Soup Submitted by Zenster Post # 1: The Active Index to Rantburg Recipes – 09-28-06 Submitted by Zenster Post # 2: Quick and Tasty Ramadan Appetizer Prosciutto & Cheese Canapes with Fig Preserves Submitted by Seafarious Post # 10: Grilled Pork Chops Barbecued Thick Cut Chops Submitted by Robert Crawford Post # 15: Roast Tenderloin of Pork with Raspberry Chipotle Sauce Berry & Smoked Chile Sauced Pork Tenderloin Submitted by Sherry Post # 15: Fluffy Seasoned Rice Sautéed Rice with Onions Submitted by Sherry Post # 15: Brocolli with Garlic and Curry Indian Spiced Brocolli Submitted by Sherry Son of A Rantburg Ramadan™ Post # 1: Barbacoa Philippine Skewered Pork Barbecue Submitted by Zenster Post # 2: Four-Pork Deep Dish Pizza Homemade Chicago Style Pie Submitted by exJAG Post # 3: Golden Lamb Sauerkraut Balls Spiced Sauerkraut Meatballs Submitted by trailing wife Recipe Notes: Chef Glosser instructs readers to “grind” the combination of pan-browned meats and spiced drained sauerkraut. This refers to processing the mixture with an old style food mill, the American “Universal” model being most common. If you have the meat grinder attachment for your Kitchen Aid mixer, it will work just fine. Use the small opening grinding plate or run your mixture through the medium plate a few times. Ordinary food processors should be pulsed and not run continuously to avoid over-grinding the mixture. Stop periodically to scrape down the mixing bowl’s sides and then pulse a few more times. When adding sauerkraut to other recipes it advisable to wrap it in a clean tea towel or layers of paper towels and twist a bit to wring the pickling brine out of it. This will reduce any chance of runniness and also produce a milder taste for those who are not overly fond of sauerkraut’s flavor. Post # 4: Char Siu Chinese Barbecued Pork Submitted by phil_b Post # 4: Hainanese Chicken Rice Chicken & Rice with Steamed Vegetables Submitted by phil_b Post # 13: Whole Roast Pig Cooking Instructions for Roasting Pigs Submitted by mcsegeek1 Recipe Note: These excellent instructions provide separate procedures for grilling, spit rotisserie or open pit barbecuing of an entire pig. Also provided are directions for using the novel "La Caja China” or Chinese Box style cooker. This recipe will benefit even further by the use of a dry or wet rub to pre-season the meat. Depending on the method used, there are also basting liquids that can enhance the finished product’s texture and flavor. |
| Posted by:Zenster |
| #6 |
| Posted by: Zenster 2006-09-30 23:49 |
| #5 |
| Posted by: Zenster 2006-09-30 23:29 |
| #4 |
| Posted by: Eric Jablow 2006-09-30 23:21 |
| #3 |
| Posted by: Eric Jablow 2006-09-30 22:14 |
| #2 |
| Posted by: trailing wife 2006-09-30 19:59 |
| #1 |
| Posted by: Zenster 2006-09-30 05:39 |
