Welcome to the 28th Carnival of the Recipes

Thanks to everyone who's stopped by, and special thanks to all who contributed recipes for this Carnival. I went from zero to overwhelmed in seconds. If you've never visited Rocket Jones before, feel free to look around and I hope you come back to visit on a regular basis. Now, strap yourselves in and hang on...

(in the extended entry)

"Space Food Hideous - But It Costs A Lot." -- 1960's newspaper headline

Space: the final frontier. Space food: a scientifically designed hybrid of hospital food and the wonders of modern chemistry.

Each and every one of the following recipes is guaranteed never to have been eaten in orbit by some poor astro/cosmo/taiko-naut, who probably just wished he could have a Space Food Stick instead.

(All links open in super-scientifical and technologically-advanced new windows.)

Since this first recipe contains Vegemite, it might very well have been bad enough to be included in the menu on some space mission. I hearby rescind my original guarantee, and present Simon's Grilled Cheese and Vegemite Sandwich without further comment.

Nothing says "Good morning" with such international flair than a toasted bagel with cream cheese and really fresh, homemade, Jewish, Icelandic, Norwegian, Gravlox.

So says Michael, who then proceeds to give excellent directions (including pictures) on how to make Gravlox. If bagels and fixin's are your thing, this sounds like... uh, like you'd like this. But wait, he's not done yet, because he also offers up this next recipe.

44 Proof Pop, which is actually a fortified wine that's ready to go in eight days. Once again there are complete directions and pictures to show you how step by step. Thanks for submitting two very unique recipes this week!

And since the bar is open, Dawn offers up one of my favorite flavors in an alcohol/slurpee fusion kinda way:

Apricot Slush

2 cups Apricot Brandy
2 cups boiling H2O
4 teabags
6 cups H2O
12 ounces frozen O.J.
6 ounces frozen lemonade
1 3/4 cups sugar
Ginger ale

Steep teabags in the two cups of boiling water for two minutes. Drain and discard bags. Combine with brandy, the six cups of water, O.J., lemonade and sugar. Cover and freeze overnight. Serve in cups with equal parts ginger ale. Some people choose to put the ginger ale into the punchbowl, but I prefer to keep it on the side so that the mixture stays slushy longer.

Variation: Amaretto Slush

Substitute 2 cups Amaretto for Apricot Brandy
Reduce amount of frozen O.J. to 6 ounces
Add 6 ounces of frozen limeade

Keep the amaretto, or better yet, let *me* keep the apricot brandy.

Drink in one hand, you need a nibble in the other, right? That's what they tell me anyway, because I'm not much of a drinker (translation: cheap date). Jeff suggests these Cracker Crack Crackers, which sound really strange but oddly compelling. I'm gonna have to give these a try.

Mini-Pizzas. Temptation in the round. Punctilious waves these around under our collective noses with a hearty "neener-neener, go make your own!" Then he helpfully tells us how.

From the Druid Labs, BHD accidently blurted out the secret recipe for Spinach Balls with Mustard Sauce. That was a pleasant surprise, because we were just asking directions to the little astronaut's room.

Dr. Alice saves the appetizer category with her recipe for aioli (garlic mayonnaise) and lots and lots of suggestions on how to use it. The word "platter" keeps coming up, which sounds to me like party dish perfect.

Two recipes make a category. I was afraid that everyone would shun the poor lonely spinach balls, and was googling for pictures of Kermit in a space suit (don't ask, just thank Dr. Alice).

mmmmMinestrone. From Victor's recipe, but it was posted by Nic, along with variations on the theme.

And speaking of Victor (who will apparently eat pretty much anything), he posted a review, not an actual recipe, of something called Green Protein. There's even a picture of the bottle, so you can avoid it when you see it in the store.

I'm with Nic on this one, I think they just forgot to print "Soylent" on the label.

Now Dave is an impressive guy. He's got this blog, AZ Perspective and Junk, and he sent in his recipe email chock full of html goodies and links all laid out and ready to be cut and pasted into the Carnival.

I'm sorry Dave, I'm afraid I can't do that.

Sorry, just channelling my inner Hal there for a moment.

Anyways, he's serving up Canton Beef and Vegetable Soup, and it sounds like a winner. The link is a little funky but the recipe is there, just scroll down a little on the page. Third time's the charm?

This next one should probably go under main dishes, but I hold soup in high esteem, so Tanker's Dried Shrimp, Sausage and Fish Gumbo goes right here. He even offers up serving suggestions:

To serve, put a scoop of rice in each bowl, and ladle the gumbo over it, making sure that you share shrimp, sausage and fish with each diner lest they call you bad names.

That's hospitality, Cajun style.

Chicken Soup. Simple perfection, brought to you by Jordana. Very Zen.

When Allan Thinks, he thinks of Wagon Wheel Beef Soup. Another soup hearty enough for a chilly winter's day.

All hail Punctilious for this one (sorry, his moniker makes me think of ancient Romans). Have some clever wordplay and a nice little recipe for Vietnamese noodle soup: Not Even Faux Pho Soup.

As an aside, Punctilious also posted an intriguing "cooks question" bit here. G'wan, you know you wanna.

Vinegar-Slithered Cabbage, courtesy of Julie. Stir fry... I wonder what a zero-g wok would look like?

South Beachin' it? Tired of it? If so, check out BJ's variation called "It's Not Exactly South Beach, Caesar". There are also some nice tips on herbs and dressings and how to use them.

Bitterman offers up a twosome this week, this one called Bitterman's Sweet & Sour Vinaigrette, and one down in the Main Dish section. This one calls for commanding from on high like Charlton Heston and purportedly will get you laid.

There is just so much I don't know about cooking.

Now this one sounds out of this world (oh stop it, you knew I would use that line at least once!). Techno Gypsy offers up his Venison and Sour Cherries.

Like I always say: "Google is your friend", so for those wondering what a Larding Needle is, follow the link for a picture and instructions on how it's used. Very reasonably priced and it's the secret to cooking very lean meats, according to TG.

Courtesy of Hold the Mayo, Stephen shows what down home comfort food is all about with his Macklin's Magic Meatloaf. Add a side of mashed potatoes (leave a few lumps so folks know they're real) and some steamed carrots and I'm there!

Mary Beth doubles up on the down home goodness, with a recipe for Dutch Meatloaf (a Delft Blue Plate Special?).

Any Heinlein fans out there? Which of his characters in which of his books made a reference to meatloaf and its value as a way to judge cooking skills?

And our final entrant in the meatloaf category comes from Songstress, with her Mmmmmmmmeatloaf! You know I like the "mmmmm" part. Great minds and all that.

Mmmmmmeanwhile, over at Daily Pundit, David writes:

A few weeks ago, I posted a recipe for marinara sauce, and promised a recipe that used it.

Good things come to those who wait, and his Beef & Ricotta Cannelloni is going to the top of my "to try" list, because my wife loves Italian food, and a happy wife makes for a happy life.

Drew, of Cooking for Conservatives fame, lends a little class to this week's Carnival with his Chicken with Orange. This is something to impress someone special with, just don't let on how simple it actually is.

File this one under Deja Vu. Laughing Wolf sends in his similarly named Orange Chicken. It's not the same thing, and the process is a bit more involved than Drew's version, but it sounds just as heavenly.

Kathleen dredged up a painful memory for me when she linked her recipe to South Park's Eric Cartman. You see, a friend of mine once drew me as a South Park character, and it wasn't pretty. Moving beyond my pain, I demand that you all make Kathleen's Chicken Mushroom PAH! You. Must. Respect. My. Authoritah!

And in yet another flash of Deja Vu (is that redundant?), Michele gives us Chicken Pie. I love the way winter is bringing out all the home-style foods. I also love the space pictures at Michele's place.

Your pal Bitterman chimes in again with Chocolate Enchiladas (scroll down at the link). You just gotta love a simple Mole sauce.

Feeling a little herbivorius? (herbivorous?) BHD chimes in a second time with this wonderful Vegetarian Stew (insert your own joke about how hard it is to tenderize a vegetarian).

This next one comes with a disclaimer from GEBIV:

...this is not a proper recipe. This is sort of what a bachelor would consider a recipe. At least one not afraid of experimenting a little bit…

What follows is French Onion Chicken, and it sounds better than 99% of the crap I ate as a bachelor. Good job, guy.

From Deb of Accidental Verbosity, this very intentional variation of a classic: The Jedi's Spicy Baked Mac and Cheese.

Shawn Lea serves up an easy-to-do bit of oinky goodness called, simply enough, My Crockpot Pork Roast.

More chicken, more ethnicity - sorta - this time by the vaugely named B, who gives us Vaugely Mediterranean Chicken. I don't know if I could make this one, because kalamata olives have an extremely short lifespan in my presence.

How about a Siciliana Pasta Sauce? Amanda shares this with us, and assures us that the anchovies are optional.

At Fishtown Chatter, David notes:

There are more chickens than people in the world.

And after talking about chickens on a blog from Fishtown, it's only natural that David submits a recipe called:

Spicy Bar-B-Que Pork Chops

6 Pork Chops-about 1/2 inches thick

Sauce:
1 16 oz.bottle of cheap generic Bar-B-Que Sauce
1 16 oz. bottle of ketchup-any brand
1 16 bottle of generic grape jelly
1 teaspoon ground red cayenne pepper
Mix above ingredients in food processer until blended and pour into a container large enough to dip a chop into. Place the sauce container near grill.

Cook pork chops on grill until done-for the last 30 seconds turn up flame to high and get chops sizzling. Take a sizzling chop and dip into sauce and put on platter. Do the same with the remaining chops. When finished, pour the remainder of the sauce over the chops. Enjoy.

Oh yeah, count on it.

Dr. Alice provided a second recipe, this time for Stewed Chicken with Lentils. Sounds yummy.

Another David and another chicken dish, and I feel we're approaching some sort of karmic symmetry here. I have the honor to present his Green Chicken Casserole.

It's not as bad as you'd think from the title.

He's right about that, and I'm disappointed because I have this mental list of people I would feed green chicken. Oh well.

Peeps, this is getting scary. David. Chicken. This time it's Jerk Chicken and you get a little story along with it. Also, he gives great advice about treating hot peppers with respect.

Let's see, we've got game and Italian and Dutch and Mexican and much much more, so in the name of international diversity I'll toss in my Chinese recipe for Chicken Mo Fo. Yes, the name is a joke, but it's good eats.

And no, I'm not changing my name to Dave.

Techno Gypsy gets a second mention here for his Simple Pilaf. It's below his Venison and Sour Cherries recipe, so just scroll down a little to find it. Well worth it.

Oddybobo chips in with Israeli Couscous. Big yum, plus it's fun to say. C'mon: couscous, couscous, couscous... What can I say, I'm easily entertained.

It's BHD time again, she of the Druid Labs. This time it's a not-your-everyday pot luck dish: Peas and orzo with olives, tarragon, and pecans.

Here's a classic, Lemon Meringue Pie, from VW of One Happy Dog Speaks (love that name by the way). Personally, I'm not a big lemon flavor fan, but this would last all of about three minutes in our house, because the rest of the family is.

If'n y'all wanted to say "thank you" in a tangible way, I could think of worse ways than to gift someone special with one of these Chocolate Kahlua Trifle's (hint hint).

This week, Gullyborg provides something a little different, a Strawberry Balsamic Dessert Topping that sounds wonderful. Plus, there's a little bonus recipe at the end for the leftovers.

Bev sent along the following with her recipe link:

The cookies that launched seven volumes of page-long sentences.
I'm sorry to say that, though they are this delicious, the esteem expressed by my last baking went largely unrequited.

Now that's sad enough to bring a tear to this ol' space cadet's eye. Which is really a pain when your face shield is down, although it's not as bad as an itchy nose.

So please, visit Bev and make her Madeleines, and write her and tell her how wonderful they are (because they are). Oh, and Bev? I'd suggest leaving a copy of "Self-Fulfilling Prophecies for Dummies" on your boss's desk.

Monkeys like bananas, and monkeys went into space, and... and... I mean, the parallels here are just breathtaking! I'm talking about Triticale's Banana Cake. Another baked goody from the guy named after uppity grass.

Oops, almost forgot about next week's Carnival. Send your recipes to the same address, because it'll be hosted here at Rocket Jones again. I have several ideas for possible themes. Be afraid.

Posted by: Ted at 05:33 AM

Comments

Posted by: vw bug at February 25, 2005 08:27 AM (xRFyn)

Posted by: Dave at February 25, 2005 09:08 AM (/zEUo)

3 Dave, I updated your entry. The recipe is there, you just have to scroll down the page a little bit. Dunno why it's doing that... let's blame Blogspot!

Posted by: Ted at February 25, 2005 09:21 AM (blNMI)

Posted by: bev at February 25, 2005 09:39 AM (fikC7)

Posted by: HelenW at February 25, 2005 10:06 AM (piQVD)

Posted by: Christina at February 25, 2005 10:07 AM (zJsUT)

Posted by: Ted at February 25, 2005 10:27 AM (blNMI)

Posted by: Punctilious at February 25, 2005 10:43 AM (s2hti)

Posted by: Stephen Macklin at February 25, 2005 10:44 AM (UquFN)

Posted by: Andy at February 25, 2005 11:00 AM (zKaAj)

Posted by: Victor and his seventeen pet rats at February 25, 2005 12:31 PM (L3qPK)

Posted by: Michele at February 25, 2005 02:30 PM (4s+3F)

Posted by: nic at February 25, 2005 04:37 PM (etHvD)

14 Fantastique! I am very impressed with all the work you put into this smorgasboard. Bravo!

Posted by: Dawn at February 25, 2005 08:09 PM (Dh1V0)

Posted by: michuli at February 26, 2005 09:01 AM (fuiZO)

Posted by: Ted at February 26, 2005 09:43 AM (ZjSa7)

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