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Street Prophets Sunday Coffee Hour: What's Cooking [1]
['This Content Is Not Subject To Review Daily Kos Staff Prior To Publication.']
Date: 2025-03-23
Welcome to Street Prophets Sunday Coffee Hour. This is an open thread so grab something to drink and sit a spell and let us know what is new with you. I am still hard at work on recipes for the next cookbook. Here are some of my newest recipes.
This recipe literally came to me in a dream.
Islands in the Dream
3 large egg whites
1/4 teaspoon cream of tartar
1 2/3 cups granulated sugar - divided
1 teaspoon pure vanilla extract
1 pint strawberries - hulled and sliced
2 cups strawberry syrup
1 dash salt
Let the eggs come up to room temperature. Heat the oven to 275°F. Line 2 baking sheets with parchment paper. Put oven racks at upper and lower middle positions.
In a large bowl or stand mixer beat the egg whites on low until they are wet and frothy.
Add the cream of tartar and the salt and beat on low for 30 seconds.
In a steady stream add 1/3 cup of sugar and mix well.
Increase speed to medium and add the vanilla extract and mix well.
Continue adding 1/3 cup of sugar and mix until incorporated.
Increase speed to high and beat until thick and glossy and mixture holds stiff peaks. Don't overbeat.
Drop by tablespoons full onto the baking sheet.
Bake for 2 hours or until the cookies are dry.
Cool on a rack.
Marinate the strawberries in a bowl with 1 cup of sugar.
To serve put 2 cookies in a bowl. Top with the strawberry syrup and the strawberries.
Makes 20 servings
Texas Pecan Rice
1 cup pecans - chopped
1 small shallot - minced
1 tablespoon unsalted butter
1 cup rice
1/4 teaspoon turmeric
2 cups low sodium vegetable broth
1/4 teaspoon cumin
1/4 teaspoon cinnamon
1/4 cup seedless raisins
In a large saucepan over medium high heat the broth to boiling. Add the rice and cook for 15 to 20 minutes.
In a small saucepan melt the butter and add the shallots and cook until softened.
Add the the turmeric, cumin and cinnamon to the shallots and cook for 30 seconds.
Add the shallots and raisins to the rice and cook for 1 minute.
Makes 4 servings
Mongolian Chicken
2 pounds boneless, skinless, chicken breasts
2 tablespoons low sodium soy sauce
2 tablespoons sweet sherry
1 teaspoon cornstarch
1 tablespoon Tiger Sauce or other chili sauce
1/4 teaspoon crushed red pepper flakes
1 teaspoon sesame seeds
8 large green onions - sliced
2 tablespoons vegetable oil
1 clove garlic - minced
1 tablespoon ginger root- minced
Slice the chicken breasts into 2 inch long by 1 inch wide by 1/8 inch thick slices.
Add the oil to a wok or large skillet over medium high heat and heat up until shimmering. Add the chicken and cook until 165°F. Remove the chicken from the pan.
Mix the soy sauce, sherry, Tiger Sauce and cornstarch together until the cornstarch dissolves.
Add the green onions, sesame seeds, garlic, ginger and red pepper flakes to the skillet. Cook for 2 minutes. Push everything to the sides.
Add the sauce to the center of the pan and cook stirring until thickened.
Return the chicken to the pan. Stir to combine everything and cook for 1 minute.
Makes 6 servings
Southern Fried Salmon Patties
14 1/2 ounces canned salmon - bones and skin removed
3/4 cup panko bread crumbs
2 large green onions - minced
2 tablespoons pimentos - minced
1 large egg
1 tablespoon Dijon mustard
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter
Mix the salmon, panko, green onions, egg, Dijon, lemon zest and lemon juice together and form 4 patties.
In a large skillet over medium heat melt the butter. Add the patties.
Cook until 125°F and golden.
Makes 4 servings
Spicy Turkey Gumbo
1/3 cup vegetable oil
1/3 cup all purpose flour
1 1/2 pounds cooked turkey - shredded
4 cups low sodium chicken broth
1 small onion - diced
2 stalks celery - diced
1 small green bell pepper - seeded and diced
2 cloves garlic- minced
14 1/2 ounces no salt added diced tomatoes
1 tablespoon Worcestershire sauce
2 teaspoons Cajun Seasoning - see recipe
2 large bay leaves
In a large Dutch oven over medium high heat add the oil and heat to shimmering. Gradually add the flour stirring constantly so no lumps form. Continue cooking and stirring until the mixture is the color of a copper penny.
Add the onions, celery and green peppers. Cook until the vegetables start to soften about 10 to 15 minutes.
Add the garlic and cook for 30 seconds.
Add the tomatoes, Worcestershire sauce, Cajun Seasoning, bay leaves and chicken broth. Bring to a boil.
Reduce the heat to low and simmer for 30 minutes.
Add the turkey and cook for 3 minutes. Remove the bay leaves.
Makes 6 servings
Cajun Spice Mix
4 teaspoons paprika
1 teaspoon salt
2 teaspoons garlic powder
1 teaspoon fresh ground black pepper
1 teaspoon white pepper
1 teaspoon cayenne pepper
2 teaspoons mustard powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon cumin powder
Mix everything together and store in a jar with a lid.
Makes 10 servings
Spicy Asian Cucumber Salad
1 teaspoon low sodium soy sauce
5 ounces water chestnuts - drained and sliced
1 teaspoon ginger root - minced
3 large cucumbers - thinly sliced
1 small red onion - thinly sliced
4 tablespoons white wine vinegar
2 tablespoons light brown sugar
1 teaspoon Dijon mustard
1 teaspoon dried basil
In a medium bowl add the water chestnuts, ginger root, cucumbers and onions and mix well.
In a small bowl add the soy sauce, vinegar, sugar, Dijon and basil. Mix well.
Add the dressing to the salad and mix well. Chill for at least a 1/2 hour.
Makes 6 servings .
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