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2010 dr.com Fall Picnic Recipes


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Here's a thread to collect the recipes from the picnic.

I used Mark Bittman's Vegetable Torte recipe (the 'cheesy' variation) from the "How To Cook Everything" app - one of my favorite iPhone apps. Here's a link to a NYTimes Minimalist article with the same/similar recipe. I did my veggies in the oven rather than on the grill.

Oatmeal Butterscotch Bars from Cook's Country/America's Test Kitchen.

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As was cleverly done above, just follow one rule: Please give credit where credit is due -- if you took it from somewhere, please link or at least reference your source.

(If you don't feel like posting, you can PM me and I'll put them up here.)

Thank you, everyone, for such an amazing day!

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Ribs from Costco. The rub:

1/2 cup kosher salt

1/2 cup loosely packed brown sugar

1/2 cup paprika

2 tablespoons black pepper

I swapped out 1 tablespoon paprika for ground chipotle, then added a little white sugar to balance out the heat.

The ribs sat in the rub for four hours, then were smoked in my Orion cooker with apple wood. They were finished on a grill with my ridiculously easy sauce, based on a recipe from one of Steven Raichlen's books:

1 bottle Sweet Baby Ray's barbecue sauce (40 oz)

1 jar ChiChi's thick and chunky salsa (24 oz)

3/4 cup apple cider vinegar

Ground pepper to taste

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Thai Khao Soi (aka Chiang Mai curry noodles,aka Thai currry noodles, aka chicken coconut curry noodle soup) - adapted from “quick & easy thai: 70 everday recipes” by Nancie McDermottt

2 T vegetable oil

1 T finely chopped garlic

2 T panaeng curry paste

3/4 pound boneless chicken

2 cups unsweetened coconut milk

1 3/4 cup chicken broth

2 t sweet curry powder

2 T soy sauce

1 t sugar

2 T freshly squeezed lime juice

1/2 pound dried Chinese-style egg noodles

1/3 cup coarsely chopped shallots

1/3 cup coarsely chopped fresh cilantro

1/3 cup thinly sliced green onions

Bake the chicken, then slice into bite-sized pieces.

Heat the vegetable oil in a medium saucepan over medium heat, and then add the garlic.

Toss well and add the panaeng curry paste, mashing and stirring it to soften in the oil, about 1 minute.

Add the chicken, coconut milk, chicken broth, curry powder, soy sauce, and sugar, and stir well.

Simmer ~10 minutes.

Stir in lime juice & remove from heat.

Cook the noodles until tender but still firm.

Deep fry some of the noodles in 375 degree F oil.

Add unfried noodles to the soup pot, or serve in individual bowls and ladle soup on top.

Sprinkle each serving with shallots, cilantro, green onions, and fried noodles.

Serve hot.

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