8
   

Thrown together in a flash, requiring little or no cooking ....

 
 
msolga
 
  1  
Reply Sun 15 Nov, 2009 04:31 pm
@CalamityJane,
Ooh, Jane, that looks wonderful! You're not a bad cook, ya know? Wink Smile

Really good combination of ingredients. I love mushrooms & am addicted to brie! Will definitely give this a go.

Just as I was in the verge of consigning this thread to the "too hard basket", you post something as good as this!
0 Replies
 
Abel Conklin
 
  2  
Reply Sun 15 Nov, 2009 04:38 pm
I am following this thread with a feverish anticipation of discovering a new and exciting meal which can be made on short notice and with minimal ingredients.

Whoever started this thread is deserving of my heartfelt "thank you".
msolga
 
  1  
Reply Sun 15 Nov, 2009 04:51 pm
@Abel Conklin,
You have such excellent taste, Abel! Wink Smile

I can fully understand your feverish anticipation! You'll just have to be patient.

But do you have a super-fast, delicious recipe to contribute? Which also happens to be healthy?
0 Replies
 
Green Witch
 
  2  
Reply Sun 15 Nov, 2009 04:58 pm
@Abel Conklin,
This one is dedicated to Abel Conklin one of our newest A2k members:

Capybara Rocky Mountain Oysters Recipe

2 pounds capybara testicles
2 cups beer
2 eggs, beaten
1 ½ cups all-purpose flour
¼ cup yellow cornmea1
Salt and ground black pepper to taste
Vegetable oil*
1 tablespoon hot pepper sauce

* Use enough vegetable oil to fill your frying container halfway to the top (to allow for bubbling up and splattering) and to completely cover testicles while frying.

With a very sharp knife, split the tough skin-like muscle that surrounds each testicle. Remove the skin (you can remove the skin easily if the testicles are frozen, then peel while thawing). Slice each testicle into approximately 1/4- to 1/2-inch-thick ovals. Place slices in a large pan or blow with enough beer to cover them; cover and let sit 2 hours.

In a shallow bowl, combine eggs, flour, cornmeal, salt, and pepper. Remove testicles from beer; drain and dredge thoroughly in the flour mixture. In a large, deep pot, heat oil to 375 degrees F. Deep fry 3 minutes or until golden brown (will rise to the surface when done). Drain on paper towels.

Serve warm with your favorite hot pepper sauce.

msolga
 
  1  
Reply Sun 15 Nov, 2009 05:04 pm
@Green Witch,
Fabulous, Green Witch!

That is just fabulous!

I'm certain Abel will love it!
0 Replies
 
msolga
 
  1  
Reply Sun 15 Nov, 2009 06:33 pm
@Abel Conklin,
Is that you, Gus?
Green Witch
 
  1  
Reply Sun 15 Nov, 2009 07:01 pm
@msolga,
It's either him or they cloned the old geezer like Dolly the sheep. My crystal ball says "Gus", but he can be Abel if it makes him stick around.
dyslexia
 
  2  
Reply Sun 15 Nov, 2009 07:03 pm
@Green Witch,
frankly I don't give a ****, I don't like abel any better than I liked gus.
msolga
 
  1  
Reply Sun 15 Nov, 2009 07:05 pm
@dyslexia,
Surprised That was sharp!
0 Replies
 
msolga
 
  1  
Reply Sun 15 Nov, 2009 07:07 pm
@Green Witch,
I thought there might be some reason for the Capybara Rocky Mountain Oysters Recipe!

Which I'm making for dinner tonight, BTW.
0 Replies
 
CalamityJane
 
  1  
Reply Sun 15 Nov, 2009 07:46 pm
I also thought that Abel's style of writing sounded familiar Very Happy
-----

MsOlga, I like to cook at times, other times I can't be bothered. At the moment
I am really into it again, but I always look for easy recipes as I don't want to
stand in the kitchen too long.

Tomorrow, I'll make pork chops stuffed with prunes and apples - also very
easy to make.

msolga
 
  1  
Reply Sun 15 Nov, 2009 08:11 pm
@CalamityJane,
Well your mushroom dish was brilliant, Jane! It really appeals to me. I will definitely make it.

Quote:
Tomorrow, I'll make pork chops stuffed with prunes and apples - also very easy to make.


er ... any chance of the recipe? Wink

Unless I'm going through one of my winter/hibernating-in-the-kitchen cave phases, Jane, quick & easy is by far my preferred approach, too!
0 Replies
 
dyslexia
 
  2  
Reply Sun 15 Nov, 2009 08:26 pm
@CalamityJane,
I too have porkchops to prepare tommorow, however, the Lady Diane purchased boneless porkchops (I think that's a culinary sin) and I have no idea what to do with them. perhaps baked with a rice side and berry cobbler for dessert. BONELESS porkchops how bizzare.
CalamityJane
 
  3  
Reply Sun 15 Nov, 2009 08:29 pm
Of course MsOlga Very Happy
Buy some boneless pork chops (1 inch thick) slice them to a pouch.
In a bowl, give 1 cup of chopped apples (leave skin on) 1/2 cup chopped prunes. You can also use apricots or dates instead of prunes, depending what fruit you like better. Toss in a handful walnuts (not necessary though) 1 tablespoon honey, fresh thyme and 2 tablespoon sweet Madeira wine. Stuff each pork chop with the mixture and sear in a heated skillet (oil of your choice) about
7 - 8 min per side. Bon appetit! Smile
msolga
 
  1  
Reply Sun 15 Nov, 2009 08:29 pm
@dyslexia,
They're called "butterfly pork" here, dys. (I think we're talking about the same cut.)

Your proposed meal sounds pretty good to me!

0 Replies
 
CalamityJane
 
  1  
Reply Sun 15 Nov, 2009 08:31 pm
@dyslexia,
Dys, my recipe calls for boneless pork chops.
If you don't want to fill them, then spread some horseradish on each side
and roll them in bread crumbs. Serve a salad to it.
dyslexia
 
  1  
Reply Sun 15 Nov, 2009 08:33 pm
@CalamityJane,
blech, you have been depleted from the Poopity heads school of good eats. BONELESS PORKCHOPS!!!!!
msolga
 
  1  
Reply Sun 15 Nov, 2009 08:34 pm
@CalamityJane,
Sounds terrific, Jane. Fruity & nutty.... yum! Very Happy

Thank you.

If one doesn't have a Madeira wine handy, would it be a disaster to just omit it? Trying to think of something to replace it with ...

Perhaps dys might like to take a peak at your recipe, too, if he doesn't made up his mind about what to do with those boneless pork chops?
msolga
 
  1  
Reply Sun 15 Nov, 2009 08:37 pm
@dyslexia,
Interesting, isn't it? Two such different responses.
0 Replies
 
CalamityJane
 
  1  
Reply Sun 15 Nov, 2009 08:39 pm
Dys, just this once, really - only for this particular recipe, otherwise we'll have
it with bones. Very Happy

MsOlga, I like the taste of Madeira, sometimes I use also Calvados, but you
can completely omit the alcohol too and it still tastes good.
0 Replies
 
 

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