Mad Hungry recipes

[wallycat]

If anyone has the book and a scanner and would not mind posting 3 recipes, please let me know and I can provide the page number/name of recipes. There are 3 I'm interested in.

I found several on her website, but not these 3.

[wintersummer]

I don't have the book. Have you checked the Martha Stewart website? I thought all the Mad Hungry recipes were on MS site.

[wallycat]

I did check and got 90% of what I wanted from the book (library loan) but there are 3 or 4 I cannot find there.

Thanks.

[vbak]

Well, now I'm really curious. What are the recipes?

[wallycat]

p.74 luscious oven-braised short ribs

p. 159 cuban-style pork roast (this one may be easy enough to type up)

p. 184 Paulbimbop

[cher48603]

I found this at the Workman site: http://www.workman.com/blog/2009/09/luscious-short-ribs-from-mad-hungry-by-lucinda-scala-quinn/

Luscious short ribs from Mad Hungry by Lucinda Scala Quinn
September 24, 2009
Categories: Cookbooks, Recipes

Based on the tenets that men eat more, with gusto and at any hour of day or night, Lucinda Scala Quinn’s Mad Hungry offers the perfect response to “I’m starving! What’s there for breakfast/lunch/dinner?” Liberating eaters from processed and artificially enhanced foods, this collection of recipes emphasizes cooking fresh and satisfying food that can be enjoyed by all. So dig into Sour Cream Waffles, Savory Chicken Pocket Pies, Chinese Celery Salad, Seafood Paella, and German Apple Cake. This cookbook guarantees no one will leave the table hungry.

Luscious Oven-Braised Short Ribs

Most recipes for short ribs tell you to brown the meat on the stove top before adding the braising liquid and cooking it. This recipe doesn’t, eliminating the mess, time and attention that this step requires. The ribs do their own work in the oven while you putter around doing something else. Add the potatoes in the last forty-five minutes, or omit them and serve the ribs with noodles, rice or polenta if you prefer. The meat in its sauce turns out luscious.

Ingredients:

1 onion, finely sliced
4 garlic cloves, smashed
1 leek, cleaned and finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
4 sprigs fresh thyme, or 1 teaspoon dried thyme
1 cup red wine
½ cup soy sauce or tamari
1 tablespoon sugar
¼ teaspoon freshly ground black pepper
3½ pounds short ribs
2 to 3 Idaho potatoes, peeled and cut in quarters (optional)

1. Mix all ingredients except the meat and potatoes in a 9 x 15-in. roasting pan. Add the ribs and rub all over with the marinade. The meat should fit comfortably in a single layer in the pan. Cover and let marinate in the refrigerator for 6 hours or up to overnight. Occasionally turn the meat over in the marinade. Remove from the refrigerator 30 minutes prior to cooking.

2. Preheat the oven too 400ºF. Braise the short ribs for 2 ½ to 3 hours, reducing the heat to 350ºF after an hour. Turn the ribs over. Add the potatoes in the last 40 minutes of cooking. Add water to the pan if too much liquid evaporates. You want to end up with glistening ribs in a reduced glaze.

[Kyra]

Oops, I think Cheryl just posted this. Is this the right recipe?

http://www.marthastewart.com/recipe/oven-braised-short-ribs-mad-hungry

I found it via a link on her blog, if that helps at all...

[wallycat]

YES!
Thank you.
I went through that website for over an hour yesterday and could not find it!!!

Thank you, thank you!!

[catbatty]

So, I'm confused. Why is her stuff at Martha? She used to work for Martha (is my memory correct)? Why then her recipes there? the world is full of mysteries....more the older I get. Gee, I thought, when I was younger, that it was just the opposite. You understood MORE the older you got. <shrug>

SO, Wallycat, my dear... what other recipes do you want? I bought the book. Haven't made a thing from it yet. We have turned mostly vegetarian lately... I probably shouldn't keep buying all these cookbooks that have lots of recipes we will never make.I have a whole bookshelf (3 or 4 shelves) of just BBQ with meat and stuff in em. (The vegetarian BBQ cookbooks go over with the vegetarian books.)

I need to hold a cookbook garage sale. But parting with ANY of my books will make me feel...strange. Not sure I ever can.

But back to this book: Mad Hungry.... what to do now? I would like to gather up all the recipes we can from this book and put them into MC and/or LC format.

One reason I want to put everything into MC format: my eyes are getting really bad. I need #4 reading glasses just to feel clear eyed. I make do with 2.75 & 3.00 and if I'm lucky to find my pair, a 3.50. OH, but I digress <again..I seem to do that all the time>: The reason I put into MC, for ONE thing, (or LC) is so I can enlarge the FONT AND SEE WHAT I'M DOING IN THE KITCHEN...OR WHAT I'M READING WHEN I JUST WANT TO READ WORDS FROM BOOKS I WANT TO READ.

Have u noticed the print getting smaller and smaller and weirder and weirder and more and more crammed together?? Not to mention: in faint colors??

It can't be just me.

BUT ANYWAY, WC: what else do you want? I have the book, I have a scanner, I have LC and MC.... all I need is some time and some GLASSES!! :) Let me know, k? (Or any book. I love that you did this...I've always thought we should have a thread where we reverse request em.... dream of a book we would love to be able to buy, for instance, and ask other foodies to scan certain types of recipes from those books. Kinda a passionate thing... I could really get into it.) ;)

[1grl1by]

So, I'm confused. Why is her stuff at Martha? She used to work for Martha (is my memory correct)? Why then her recipes there? the world is full of mysteries....more the older I get. Gee, I thought, when I was younger, that it was just the opposite. You understood MORE the older you got. <shrug>



She still works for Martha. Her title is Executive Director of Food and Entertaining at Martha Stewart Living Omnimedia. Martha Stewart produces LSQ's Mad Hungry show.

[EmptyNestMom]

BUT ANYWAY, WC: what else do you want? I have the book, I have a scanner, I have LC and MC.... all I need is some time and some GLASSES!! :) Let me know, k? (Or any book. I love that you did this...I've always thought we should have a thread where we reverse request em.... dream of a book we would love to be able to buy, for instance, and ask other foodies to scan certain types of recipes from those books. Kinda a passionate thing... I could really get into it.) ;)

p. 159 cuban-style pork roast (this one may be easy enough to type up)

p. 184 Paulbimbop

[wallycat]

Yes, the two (p. 159 and p. 184).

I think they will re-air the one for p. 184 which will then be on the hallmark website, which is where Martha stewart is now.

Lucinda works for martha and she has her own show...I think she does a lot of the cooking shows for martha (everyday food) on PBS.

yes, all very confusing.

Please do not rush to do these....

I can always recheck the book out :)

[catbatty]

Wallycat: Here is page 159; 184 will be in my next post. :)


* Exported from MasterCook *

Cuban-Style Pork Roast

Recipe By :Cookbook: MAD HUNGRY (page 159)
Serving Size : 6 Preparation Time :0:00
Categories : Method: Oven Roast


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 cloves garlic -- peeled
4 tablespoons fresh oregano leaves (from about 5 sprigs) (or 2 teaspoons dried oregano)
4 tablespoons extra-virgin olive oil
3 whole limes -- cut in pieces
1 tablespoon coarse salt
1 (7 1/2-lb) boneless pork shoulder (also known as pork butt or picnic shoulder)

1. Purée the garlic, oregano, olive oil, limes, and salt in a blender or food processor.

2. Place the meat in a roasting pan, and score the fat on top of the pork. Rub the garlic mixture all over the pork. Cover and refrigerate overnight or up to 24 hours. Flip the roast occasionally and redistribute the rub.

3. Preheat the oven to 250°F. Remove the meat from the refrigerator 30 minutes before cooking. Place the pan in the oven, fat side up, and add 1 cup of water to the pan. Roast, uncovered, occasionally basting the meat with juices and rub and turning the pan to promote even cooking. Cook for 6 to 8 hours, until the meat easily shreds. Let rest for 15 minutes, then shred and serve.

CUBAN SANDWICHES FOR A CROWD:
Thinly slice the pork. Slice open baguettes. Spread one side with mustard and mayonnaise. Layer on pork, sliced ham, and Swiss cheese. Spread the other side with the pan drippings and close the sandwich. Wrap the sandwiches in foil, then weight down with pans, cans, bricks, or books. When ready to serve, warm in 200-degree oven for 30 minutes. Unwrap, then slice into individual sandwiches. This recipe yields enough pork for 4 baguettes, or 16 pieces.

Source:
"Mad Hungry: Feeding Men and Boys by Lucinda Scala Quinn"
S(Formatted by):
"Badams007 2011-03"
Copyright:
"Artisan (2009)"
- - - - - - - - - - - - - - - - - - -

NOTES : Serves 6 to 8 as a dinner roast.

"This dish will feed as many as ten people, and at $2.49 per pound, for a total of $18, it's really inexpensive. The meat cooks low and slow and needs very little attention. Here's a quick trick for big flavor: blend unpeeled, seeded pieces of citrus as a foundation for a seasoning paste. You can rub this paste all over any meat and marinate for several hours before cooking. I serve it with lots of rice, boiled yucca or potatoes, and some greens." Lucinda Scala Quinn

[catbatty]

Here is page 184. Enjoy!

* Exported from MasterCook *

Paulbimbop

Recipe By :Cookbook: MAD HUNGRY (page 184)
Serving Size : 6 Preparation Time :0:00
Categories : Method: Stovetop

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons extra-virgin olive oil
1 cup chopped onion
3 cloves garlic -- minced
1 1/2 pounds ground sirloin
1 teaspoon minced peeled fresh ginger
1 tablespoon (heaping) grainy mustard
1 1/4 cups chicken broth
1/2 pound cremini or button mushrooms -- sliced
1 tablespoon fish sauce
1 1/2 teaspoons soy sauce
1/2 teaspoon toasted sesame oil
1 splash rice vinegar
4 cups cooked rice (such as jasmine or basmati)
1 pound bok choy or spinach -- sliced 1 inch thick
7 ounces firm tofu -- cubed
6 large eggs
4 scallions (4 to 5) both white and green parts) -- sliced, for garnishing
1 jar kimchi (optional) -- for serving

1. Heat a large pot that has a tight-fitting lid over medium heat. Add the olive oil, onion, and garlic. After it begins cooking, add the meat, increase the heat, and cook for about 5 minutes, or stirring until the meat is browned. Add the ginger and mustard and continue cooking for 3 to 5 minutes, to caramelize the meat in the bottom of the pan.

2. Stir in the chicken broth. Add the mushrooms, fish sauce, soy sauce, and sesame oil. Splash in some vinegar.

3. Stir in the rice, bok choy, and tofu. Raise the heat to high. Smoothly tamp the mixture into the pan. Start listening for the "sizzling sound" as the rice crisps up in the bottom of the pan.

4. When the rice is heated through, make indentations in the top of the mixture for each egg and crack each one into a hole. Cover the pot and steam to cook the eggs, 2 to 3 minutes. To serve, scoop out a large spoonful of the mixture with an egg on top. Sprinkle with scallions. Serve with kimchi.

Source:
"Mad Hungry: Feeding Men and Boys by Lucinda Scala Quinn"
S(Formatted by):
"Badams007 2011-03"
Copyright:
"Artisan (2009)"
- - - - - - - - - - - - - - - - - - -

NOTES : Serves 6

"Any time I hear praise about a man cooking, my ears perk up. Hearing that my colleague Jennifer's husband had created a family-style version of bibimbap, a delicious Korean rice dish, I longed to eat it and learn his tricks. Turns out Paul's Italian-Greek twist on a Korean recipe was as delicious as it sounded in the telling. Think of a pot of rice cooked with a golden, crunchy crust on the bottom, vegetables and meat mixed in, and eggs steamed on top. Paired with kimchi (a traditional seasoned and fermented vegetable condiment), this dish is addictive." Lucinda Scala Quinn

[margeslp]

Although I am not a fan of the Cuban sandwich, that pork roast should be fabulous.

[Mary Ann]

Although I am not a fan of the Cuban sandwich, that pork roast should be fabulous.

I agree!! I made pork carnitas from Rick Bayless that were just pork shoulder and salt baked for a couple hours, and they were really good. I can imagine adding a rub and baking low and slow would push it into fabulous territory.

[wallycat]

THANK YOU so very, very much!!!!!

[applecrisp]

Wallycat,

If you make the Luscious Oven-Braised Short Ribs and not too much trouble, would love a review. That recipe caught my eye and I'm not even really sure what short ribs are (ok, I have an idea).

I'm a big fan of her cooking show. Happy that I can now try to catch on Monday evenings since I don't have a DVR for the afternoon shows. I think she has such a calm, natural manner on tv --- not like the frenetic stuff on so many other shows. Plus, so many of her recipes sound really good to me.

Enjoy the recipes!