Sandy Eggo Cookin

(David Barto) said:

More folks are here, but we'll post an initial list of foodstuffs:

red oak smoked tri tip
hickory smoked cold pork
pork satay with peanut sauce
black bean and corn salad
scallops wrapped in bacon
gazpacho
beef jerky
teryaki chicken wings
garnet yams
bittersweet chocolate marquise with cherry sauce
summer rolls
apple [censored]
summer pudding
spicy [censored] cherry chutney
salmon wraps (or rolls, we're having an argument about the definition)

And that's just for starters...

Signed...the Sandy Eggo Cookin Bunch

P.S.

Did not mention the copious amounts of alcohol we're imbiberingishly.

Oh yeah? Well, I had Miller beer and a tough steak for dinner. So
there.

Well the grilled tomatoes with pesto weren't bad. Nor was D's dish of
mashed caulifower. Nor the scrambled okra.

Best wishes and more from Cow Hill.

modom

In article <[email hidden]>, [email hidden]

(David Barto) said:

Dimitri
Happy Birthday Barb.

Quoted message said:

More folks are here, but we'll post an initial list of foodstuffs:

Quoted message said:

Signed...the Sandy Eggo Cookin Bunch

P.S.

Quoted message said:

Did not mention the copious amounts of alcohol we're imbiberingishly.

Sounds DEEEEvine! Summer rolls, gazpacho, cherry chutney -- I'm there!
Glad you're having fun. Decide where you're going to put pictures, eh?
--
-Barb, <http://www.jamlady.eboard.com> 6/17/05 Pictures & story
from Notable Women's Dinner at the Governor's Residence.

I hate every single one of you (I'm so jealous). Please box up the
leftovers in dry ice and send them to me. Thank you.

So glad everyone's having a great time! The food sounds incredible.

Carol

--
Coming at you live, from beautiful Lake Woebegon

Melba's Jammin said:

In article <[email hidden]>, [email hidden]

(David Barto) said:

Dimitri
Happy Birthday Barb.

Quoted message said:

More folks are here, but we'll post an initial list of foodstuffs:

Quoted message said:

Signed...the Sandy Eggo Cookin Bunch

P.S.

Quoted message said:

Did not mention the copious amounts of alcohol we're imbiberingishly.

Sounds DEEEEvine! Summer rolls, gazpacho, cherry chutney -- I'm there!
Glad you're having fun. Decide where you're going to put pictures, eh?

The pictures are going to be posted at http://www.kdbarto.org, as soon
as I get back from my business trip. Until then, you can go and look at
past cookins and why you should host one.

Dimitri left his key limes, thanks. He also left Piquito De Gallo dry
spice shake, as well as a stack of corn tortillias about a foot tall.
Squeaks left her hot plate. She also left 2 squeeze bottle of strawberry
sauce. Apparently in some confusion about how they work, a quantity was
sprayed on Jamie. (Instead of Katherine, if Brian had been there, she
would have been licked clean.)
The McCormacks left their skewers.
Somebody left a white Padres baseball cap.

All of this is explained in more detail at
http://www.kdbarto.org/Cookin/top%2010%20reasons.html

Koko took many photos and printed them on a very handy HP printer, which
loaded your flash disk, and printed them on 4x6 paper. If she can't get
them to us in email quick enough then I'll scan them for posting.
-barto

Hi all,

Jut got home from the S.D. cookin and it was ( again) wonderful. The
only sad thing was that Charlieliam was not feeling well and couldn't
attend🙁🙁 But Squeaks and I got him belated b.d. presents so he's
going to have to go to the Barto's beautiful home to collect them.

Since Dave already listed most of the food, I won't bother, but as
usual, it was all wonderful. Got to see wonderful people and enjoy the
outstanding hospitality of the Barto's once again.

I wish I could describe their home and the view and do it justice.From
their back yard, it's like looking out at a painting...homes, hills,
wonderful plants and lots of open space.

Their home is fantastic and every little detail is beautifully
done...yet it's warm and welcoming.

Going to these cookins is like coming home to wonderful friends..The
Barto's.. Koko and her husband, Jamie & Brian Utter, Squeaks &
Bill...Dimitri-his wife Chris and their daughter...Jim who hosted the
first cookin down there...and others who joined us.

We talked about everyone who wasn't there...and wished that at least
some of them had come....

The only down-side was the 2 hour drive to get there. I couldn't
believe the traffic. I made it home in an hour and 15 minutes...but
getting there was a real chore.

Ok, time to get my stomach pumped..so I can have room to snack on the
stuff I took home.

Debra

In article <[email hidden]>, [email hidden]

(David Barto) said:

Melba's Jammin' <[email hidden]> wrote:

Quoted message said:

The pictures are going to be posted at http://www.kdbarto.org, as soon
as I get back from my business trip. Until then, you can go and look at
past cookins and why you should host one.

LOL! Never happen.

Quoted message said:

Koko took many photos and printed them on a very handy HP printer, which
loaded your flash disk, and printed them on 4x6 paper. If she can't get
them to us in email quick enough then I'll scan them for posting.
-barto

OMG! Isn't modern technology wonderful! And you're a Mac user. I
salute you, Sir! Hurry back. :-)
--
-Barb, <http://www.jamlady.eboard.com> 6/17/05 Pictures & story
from Notable Women's Dinner at the Governor's Residence.

David Barto said:

The McCormacks left their skewers.

The skewers belong to someone else. Patti put the meat on the
wooden skewers at home and didn't bring along any extra. Also,
the tongs we thought we left at last year's Cookin belong to
someone else. I guess, according to reason #4, they are now
added to your kitchen. :-)

Rich

(David Barto) said:

Dimitri left his key limes, thanks. He also left Piquito De Gallo dry
spice shake, as well as a stack of corn tortillias about a foot tall.
Squeaks left her hot plate. She also left 2 squeeze bottle of strawberry
sauce. Apparently in some confusion about how they work, a quantity was
sprayed on Jamie. (Instead of Katherine, if Brian had been there, she
would have been licked clean.)

I always seem to leave something behind - like breadcrumbs so I can
find my way back! I actually left the squeeze bottles on purpose.
They're cheap and the cherry sauce needed to stay with the chocolate
marquise.

The whole thing was great good fun and I feel sorry for anyone who
couldn't be there. Many thanks again to our hosts, the Bartos.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

This is the recipe for the Basque Bread (sheepherders bread) that I made on
Thursday nite for the Sandy Eggo cook-in, but unfortunately could not
attend, due to a family emergency.

The recipe was published in the June 1976 issue of Sunset Magazine. It is
the recipe created by Anita Mitchell and won the National Basque Festival in
1975.

You need a 10-inch cast iron (I use cast iron) or cast aluminum covered
Dutch oven (5-quart size); if you're going to cook this in a pit, the Dutch
oven should have a wire handle and be well seasoned. This recipe has been
modified to be used in a regular oven.

Sheepherder's Bread

3 cups very hot tap water

1 /2 cup butter, margarine, or shortening

1 /2 cup sugar

2 1/ 2 teaspoons salt

2 packages active dry yeast

9 1/2 - 10 cups of all purpose flour, unsifted

Salad oil

In a bowl, combine the hot water, butter, sugar, and salt.

Stir until butter melts; let cool to warm (110° F - 115°F).

Stir in yeast, cover, and set in a warm place until bubbly, about 15
minutes.

Add 5 cups of the flour and beat with a heavy-duty mixer or wooden spoon to
form a thick batter.

Stir in enough of the remaining flour (about 3 1/ 2 cups) to form a stiff
dough.

Turn dough over in a greased bowl, cover, and let rise in a warm place until
doubled, about 1 1 /2 hours. (I turned on the oven to 350°F, covered the
bowl & let it rise).

Punch down the down and knead on a floured board to form a smooth ball. Cut
a circle of foil to cover the bottom of the Dutch oven. Grease the inside
of the Dutch oven and the underside of the lid with salad oil.

Place dough in the pot and cover with the lid. Let rise in a warm place
until dough pushes up the lid by about 1/ 2 inch, about 1 hour (watch
closely). (My lid broke years ago, so I used a big lid that I've had for a
long time I've also made it without the lid).

Bake, covered with lid in a 375°F oven for 12 minutes. Remove lid and bake
for another 30-25 minutes, or until loaf is golden brown and sounds hollow
when tapped. Remove from oven and turn loaf out (you may need a helper)
onto a rack. Makes 1 very large loaf.

A poignant camp custom: Before serving a herder would slash the top with
the sign of the cross on the top of the loaf and then serve the first piece
to his invaluable dog.id not mention the copious amounts of alcohol we're
imbiberingishly.

Harriet & critters

Terry Pulliam Burd said:

I always seem to leave something behind - like breadcrumbs so I can
find my way back! I actually left the squeeze bottles on purpose.
They're cheap and the cherry sauce needed to stay with the chocolate
marquise.

Ummm... the Chocolate Marquise..or what was left of it quickly
disappeared into some take home containers. You better get that recipe
posted soon, or a group of us are going to hunt you down...and it
WON'T be pretty!

Debra

(David Barto) said:

Melba's Jammin said:

In article <[email hidden]>, [email hidden]
(David Barto) wrote:

one snippy snippy

Quoted message said:

The pictures are going to be posted at http://www.kdbarto.org, as soon
as I get back from my business trip. Until then, you can go and look at
past cookins and why you should host one.

two snippy snippy

Quoted message said:

All of this is explained in more detail at
http://www.kdbarto.org/Cookin/top%2010%20reasons.html

Koko took many photos and printed them on a very handy HP printer, which
loaded your flash disk, and printed them on 4x6 paper. If she can't get
them to us in email quick enough then I'll scan them for posting.
-barto

I e-maileld them yesterday so I can't wait for you to get back from
your trip.

The Bartos are such great hosts and make everyone feel so welcomed.
Thank you guys, again, for your hospitality.

It was great to see everyone again.
It makes me kind of sad that we are so busy with work and other
responsibilities that we can't see each other more often.

I have the food index cards and am in the process of making the food
list, hopefully will get it posted tonight.

Just got back from a family fun day at the beach.
Grilled Carne Asada and all the goodies.
Two day of feasting whew!... gotta get back on track

Koko

A Yuman being on the net
(posting from San Diego)

In article <[email hidden]>, Koko

Quoted message said:

Grilled Carne Asada and all the goodies.

Say more, Koko.
-B
--
-Barb, <http://www.jamlady.eboard.com> 6/17/05 Pictures & story
from Notable Women's Dinner at the Governor's Residence.

Melba's Jammin said:

In article <[email hidden]>, Koko

Quoted message said:

Grilled Carne Asada and all the goodies.

Say more, Koko.
-B

more

Koko
A Yuman being on the net
(posting from San Diego)

Melba's Jammin said:

In article <[email hidden]>, Koko

Quoted message said:

Grilled Carne Asada and all the goodies.

Say more, Koko.
-B

Typical fare, nothing special.
Grilled Carne Asada, and Pollo Asada, shrimp cocktail, refried beans,
tortillas, guacamole, salsa, margaritas, tequila and beer.

The meat was bought already marinated so I can't offer a recipe.

Maybe someone has one they want to offer.
I can't seem to make good carne asada.

Koko

A Yuman being on the net
(posting from San Diego)

In article <[email hidden]>, Koko
<[email hidden]> wrote:
(snip)

Quoted message said:

Typical fare, nothing special.
Grilled Carne Asada, and Pollo Asada, shrimp cocktail, refried beans,
tortillas, guacamole, salsa, margaritas, tequila and beer.

The meat was bought already marinated so I can't offer a recipe.
I can't seem to make good carne asada.

Koko

I've a number of Mexican groceries near me and one has a meat counter -
perhaps I'll ask about it there.
--
-Barb, <http://www.jamlady.eboard.com> 6/17/05 Pictures & story
from Notable Women's Dinner at the Governor's Residence.

In article <[email hidden]>, Koko

Quoted message said:

Melba's Jammin said:

In article <[email hidden]>, Koko

Quoted message said:

Grilled Carne Asada and all the goodies.

Say more, Koko.
-B

more

Koko
A Yuman being on the net
(posting from San Diego)

uh-oh. Cut her off the margaritas. "-)
--
-Barb, <http://www.jamlady.eboard.com> 6/17/05 Pictures & story
from Notable Women's Dinner at the Governor's Residence.

"David Barto" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Melba's Jammin said:

Dimitri left his key limes, thanks. He also left Piquito De Gallo dry

spice shake, as well as a stack of corn tortillias about a foot tall.

Once again a wonderful experience - The food was divine and it is impossible to
describe all of the flavors, textures and love that went into the food.

As before this is not a contest but people sharing their passion with one
another. What a great way to spend an afternoon

I could go on forever but I did want to point out to anyone considering going to
one of these events. Jim prepared, I was told, his mothers recipe for Yams.
What a wonderful tribute and what very good yams - I hope the recipe will be
posted soon.

Thanks again to all who shared and made us feel so very welcome.

Dimitri

(Chris the boss & Nicole # 1 oldest daughter)

On Sun, 26 Jun 2005 20:52:29 GMT, Debra Fritz <[email hidden]>

Quoted message said:

Ummm... the Chocolate Marquise..or what was left of it quickly
disappeared into some take home containers. You better get that recipe
posted soon, or a group of us are going to hunt you down...and it
WON'T be pretty!

HA! I'm bettin' I can outrun anyone! Or, at least drive faster :-) Or
hide behind Bill!

Here's the recipe, which I made for the first time for the cookin. I
always make a recipe for the first time exactly as written, then tweak
it a bit. The only thing I'd change with this one is to swap the
cherry sauce for raspberry sauce (raspberry sauce recipe included
below). The cherry sauce just seemed too tame for the bittersweet
chocolate.

@@@@@ Now You're Cooking! Export Format

Bittersweet Chocolate Marquise With Cherry Sauce

desserts

10 ounces chocolate; bittersweet, not semiswee
3/4 cup unsalted butter; room temperature
1/2 cup sugar
2 tablespoons unsweetened dutch-process cocoa pow; sifted
4 large egg yolks
1/4 cup water
1 tablespoon vanilla extract
1 cup chilled whipping cream
cherry sauce
2 cups fresh cherries; pitted, halved
1/2 cup water
1/3 cup sugar
2 teaspoons kirsch (clear cherry brandy)
1 tablespoon fresh lemon juice
2 1/2 teaspoons cornstarch
1/2 teaspoon grated lemon peel

For marquise:

Butter 8 1/2x5 1/2x3-inch glass loaf dish. Line dish smoothly with
foil.
Stir chocolate in top of double boiler over barely simmering water
until
smooth. Turn off heat. Using electric mixer, beat 1/2 cup butter in
large
bowl until fluffy. Beat in 1/4 cup sugar, then cocoa powder.

Whisk yolks, 1/4 cup water, 1/4 cup butter, and 1/4 cup sugar in metal
bowl. Set over saucepan of simmering water (do not let bowl touch
water).
Whisk constantly until candy thermometer registers 160°F, about 6
minutes.
Remove from over water. Using electric mixer, beat yolk mixture until
thick
and cool, about 5 minutes. Beat into cocoa mixture. Fold in warm
chocolate
and vanilla. Beat cream in another bowl until soft peaks form. Fold
into
chocolate mixture; spread in prepared dish. Cover and chill until
firm, at
least 4 hours. (Can be made 4 days ahead. Keep chilled.)

For sauce:

Stir all ingredients in medium saucepan over medium heat until sauce
boils
and thickens, about 5 minutes. Cool slightly. (Can be made 2 days
ahead.
Cover and refrigerate. Rewarm before serving.)

Turn marquise out onto platter; peel off foil. Cut into 3/4-inch-thick
slices. Place 1 slice on each plate. Spoon warm cherry sauce over and
serve
immediately.

NOTE: Fold the foil against itself 3 times and lay it lengthwise in
the
loaf dish, letting long ends hang out. Let the Marquise sit out for a
half
hour or more, then use the long foil ends as lifters. Also prefer
raspberry
sauce over cherry sauce.

Contributor: Bon Appétit

Yield: 10 to 12 servin

@@@@@ Now You're Cooking! Export Format

Raspberry Sauce

desserts, sauces

2 cups raspberries; fresh or frozen
1/4 cup Sugar
2 tablespoons Grand Marnier or other orange liquer

Puree raspberries in food processor or blender. Strain into medium
bowl to
remove seeds. Stir in sugar and Grand Marnier until well chilled,
about 1
hour. (Can be prepared 3 days ahead; cover.)

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

"Terry Pulliam Burd" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun, 26 Jun 2005 20:52:29 GMT, Debra Fritz <[email hidden]>

Quoted message said:

Ummm... the Chocolate Marquise..or what was left of it quickly
disappeared into some take home containers. You better get that recipe
posted soon, or a group of us are going to hunt you down...and it
WON'T be pretty!

HA! I'm bettin' I can outrun anyone! Or, at least drive faster :-) Or
hide behind Bill!

<Recipe snipped>

You gotta try this stuff.

Occasionally in life we are blessed to find something that makes our taste get
up and say Whoopee!

This chocolate Marquis is just that.

Thanks Terry,

Dimitri