2008 Trophy Happy Hour Recipies:

[tdesanto]

...The basil and garlic can be added to suit one's taste. We added more basil than the recipe called for.

Gary, these were great. BTW, it's tough, for me anyway, to use too much garlic and basil. I'm not even sure I understand the concept of too much garlic.

Thanks for sharing. Oh, and the drink you guys made was outstanding.

When one does not have a sharp kitchen knife...

A good, sharp knife should be in everyone's kit. Just as important as a recovery strap or a hi-lift.

Much easier to carry, when you have one of these: Messermeister Edge-Guards, and one of these: Messermeister Knife Case.

 

[DesertRose]

I also kick it up a few notches by adding Chinese red pepper chili paste. This is not uncommon; however, I also added some fresh Chipotle powder to the mix; this is a non-traditional spice to add, but I thought the unique blend of smoke flavor and spice would lend itself well to the beef. You'll want to add whatever amounts suit your taste buds. Start with a litte bit and add as you see fit...you can always add more later, but you can't put out a fire once you've started it.

Thanks, Tony - still dreaming of these! Adding extra chile, especially chipotle, is always a good thing!

And X2 on the knife tip - I toted along my good Henckels chef's knife this time and wasn't sorry.

Snow Peak has a wonderful cutting board that folds in half, with a high-quality chef's knife stowed in the inset:

 

[Rock FJ]

Just got back from Lee Lee's Oriental supermarket where "No pet allowed" sign made me laugh.

Got all the ingredients and the korean cut ribs for Tony's recipe. I will do them tomorrow for Halloween, I hope he gave us all the ingredients, including the secret ones, I will let you know tomorrow.

That snow peak knife looks great, got to ask Santa for one of those.

Bom appetitt !

 

[RoundOut]

BTW, it's tough, for me anyway, to use too much garlic and basil. I'm not even sure I understand the concept of too much garlic.

I'm with you there!

A good, sharp knife should be in everyone's kit. Just as important as a recovery strap or a hi-lift.

Much easier to carry, when you have one of these: Messermeister Edge-Guards, and one of these: Messermeister Knife Case.

That's a great setup! I had sharp knives, but not a nice kitchen knife suitable for the chef's chopping exercize required in dicing bruschetta. We copped out and went quickly for the food processor. :bike_rider:

Snow Peak has a wonderful cutting board that folds in half, with a high-quality chef's knife stowed in the inset:

That is AWESOME, Roseann! Santa may have to bring me one of those (I hope).

.

 

[Hltoppr]

Hey Connie,

Can we get your cucumber sandwich recipe?

-H-

 

[DesertRose]

Hey Connie,

Can we get your cucumber sandwich recipe?

-H-

Yes, those were fabulous! Need to have them with tea, please.

I recall butter (NOT margarine), lemon zest (FRESH please, though I still can't make my zester work right), sugar, cucumbers . . . Connie?

Mmmmmm.

Also, a reminder: I would love the recipe for the Gran Marnier-soaked banana pancakes . . .

 

[Connie]

Cucumber sandwiches:

1. 4-8 oz Butter (I like the Challenge brand spreadable butter) softened but not melted
2.Lemon zest (to taste about 1/4to 1/2 of the very outside of the lemon)
3.Lemon juice

Mix together these three ingredients, stir and stir until the butter won't accept any more lemon juice (it will pool around the outside) and then pour off excess.

4.Thin sliced WHITE (yes it is important, and the fluffier the better) bread with crusts cut off
5.Cucumber peeled and sliced very thinly
6.A pinch each per sandwich of salt, pepper and sugar

Spread the butter mixture on the bread, then layer with cucumbers sprinkle on the salt, pepper and sugar. Put the top on the sandwich and slice sandwich from corner to corner diagonally. Enjoy!

(Left over butter is great for fish, vegetables or on the left over bread with a teaspoon of sugar sprinked on as a dessert)

 

[Connie]

Peasant Pancakes:
(after dinner at Al's Bar)

This is a Morrocan recipe:
2 bananas
1/2 cup orange or apricot liqueur
1 cup pancake mix
Cooking oil
1/2 cup soft bread crumbs
3 Tbsp melted butter
4 Tbsp sugar
1 tsp. ground ginger

In a small bowl: cut 2 bananas (peeled) in 1/4-inch slices. Add 1/2 cup orange or apricot liqueur and marinate for 1/2 hour. In a medium bowl: place 1 cup pancake mix following package directions to make a thick pancake batter using the above liqueur drained from the bananas as part of the liquid. Add bananas to the batter and stir thoroughly. In a 9-inch skillet: heat a small amount of cooking oil. Drop the mixture by tablespoonfuls (2 or 3 pieces of banana in each spoon) into the hot fat until golden brown on both sides. In a small pan Combine 1/2 cup soft bread crumbs made by grating fresh bread, 3 Tbsp soft butter, 4 Tbs. sugar and 1 tsp. ground ginger, warm over low heat until butter is melted, stirring constantly until well combined. Place 3 or 4 peasant pancakes on dessert plates. Sprinkle 1 to 2 Tbsp crumb mixture over the pancakes.

Yield: 6-8 servings

If you don't have pancake mix here is a recipe for pancakes:
1 cup flour
1 to 1&1/2 cups milk
2 eggs
1/4 tsp salt

 

[Jacket]

I guess I missed a few happy hour spots... Sounds delish!

 

[FlyingWen]

I can't believe you gave up the recipe Tony!

I know what I am making for dinner tonight baby!!! :steak: :steak: :steak:

 

[DesertRose]

I guess I missed a few happy hour spots... Sounds delish!

The cucumber sandwiches appeared at Connie's talk on food storage, prep, and cleaning . . . lucky us!

And the pancakes were discussed and then served on one of the overland routes . . . rave reviews all around.

 

[tdesanto]

I can't believe you gave up the recipe Tony!

I know what I am making for dinner tonight baby!!! :steak: :steak: :steak:

I wish we could have stayed in Phoenix a little longer. I could have helped you out...eating them