Strawberry-Mustard BBQ Sauce
1-1/2 cups
INGREDIENTS
• 2 cups strawberries, washed, hulled and sliced
• 1/2 cup Dijon mustard
• 1/4 cup ketchup
• 1/2 cup raspberry vinegar
• 1/2 cup loosely packed light brown sugar
• 1/2 cup molasses
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cumin
DIRECTIONS
Combine all ingredients in a sauce pot and simmer for 20 minutes. Cool slightly and carefully transfer the ingredients to a blender or food processor, and puree until smooth, 2 minutes. Transfer to a clean, dry container and chill completely. Use for chicken, ribs or on mixed grilled vegetables. This can be stored in the refrigerator for up to 1 week in a covered container.
Great on chicken or pork.
Meredith Viera showed me her delicious Chicken Cutlet recipe!
deeeee-lish!
a
I just found this and will try it in the next month. Sounds awesome.
Acadian peppered shrimp
3lbs shrimp in shell
3/4C Butter (sweet cream, salted)
3/4C Olive Oil
3cloves garlic minced
2 bay leaves
1/2t rosemary
1/2t oregano
1/2t cayenne
1/2t salt
1/4t nutmeg
1/2t paprika
5t black pepper (suprisingly, cooking with black pepper adds a ton more kick than adding it after. this ought to add a very nice punch)
2t fresh lemon juice, not that canned shit you fucking fascist (Will anyone get this reference?)
melt butter in heavy frying pan and cook over medium heat until sauce is a light golden color (I'll use a wok). Drop in shrimp and cook for about 6 minutes per side (Just until they're pink). Serve at once as peel and eat, and spoon leftover sauce on each portion. Serve with french bread to sop up the sauce.
I can't wait. Results to follow in a couple weeks.
Jephrey
Five-Spice Flank Steak
¾ cup soy sauce
¼ cup rice vinegar
2 tbsp sugar
2 tbsp five spice powder
2 tbsp minced fresh ginger
1 tbsp toasted sesame oil
5 cloves garlic
½ teasp asian chile paste, optional
1½ lb flank steak
2 tbsp toasted sesame seeds
2 dozen crisp butter, bibb letuce
4 scallions cut inch long
Stir together marinade ingredients in a small bowl. Set aside 2 to 3 tablespoons of marinade. Place steak in a ziploc bag and pour marinade over it.
Marinate 30 minutes to overnight.
Let sit at room temp for 30 minutes. Prepare grill for cooking over high heat.
Grill steak well-seared on the surface but still pink at the center, about 3 - 4 minutes per side.
Let steak sit for 5 minutes, then slice across the grain into 1/4" strips. Cut strips into thirds. Toss steak with reserve marinade. Sprinkle with sesame seeds and scallions.
Use lettuce leaf, scoop in rice, top with steak. Wrap up and eat.
-------------------------
another great thread! this will be stickied! i love the above recipe! soooo good!
Thanks jedi, I've been looking for a good 5-spice recipe for the longest time.
Yahoo...
Here's a great breakfast one. They are a cross between crepes and swedish pancakes as they were concocted by me from a combination of my grandma's recipes.
for a family (half of this for 1-2 people)
4 eggs - beat
1C flour, add to eggs and use whisk. It will get thick, but you have to use this order or stuff will get lumpy.
2C milk (I'd go with 1 or 2%) add slowly while whisking.
3T melted butter (no fake shit, Land O Lakes preferred. Jedi can hook us up) Mix that in.
9" skillet
use a 1/4C measuring cup and fill it about 80% (you can experiment with this number). For the first one, have the pan heated to medium and add a little bit of butter(just enought to coat the bottom very lightly when spread with the spatula). Add your 80% of 1/4C of batter and hold and move the pan in a way that the batter will spread thin, covering most of the bottom of the pan. The trick is to try to get it the same thickness near the edges of the thing. Let it sit on the heat. flip it when there are golden spots on the bottom (first one may stick at spots so scraping may be required, with a calphalon pan, it's good by the next one). That side should take like a minute.
There are a few ways to eat these, each enjoyable.
1. Sprinkle with table sugar, roll up, sprinkle with more sugar. - Old skool, my dad taught me this one and it's my current favorite.
2. Syrup (maple or fruit flavored) - I just never got into this one
3. Jelly (my son's favorite, till I turned him on to straight sugar)
4. Stack them with jelly between each layer (spread thin) - my childhood favorite
5. Make a mixture of diced fruit with the same fruit flavored syrup (strawberries work best) and roll that up in there with some whipped cream - my HS favorite.
I am sure you could do a blintz type thing or whatever, but since these are not exactly crepes, I'll just mention the types I do. I usually make these every weekend.
I have one for german pancakes that I'll post sometime soon, I haven't made them in a while so I can't remember the recipe, but they are stellar too.
Jephrey.
ps... Looking for good Indian food recipes. Chicken Marsala (Or any other North Indian chicken/lamb dish) and Gulab Jamun (dessert).
i've got a nice lamb recipe i'll post...
pan seered scallops w/ parsnip puree and lemon asparagus
I see Ucustys avatar and all I can think of is milk :beers:
Ill post a GREAT gumbo recipe soon, its a bit long..
Quote from: birdman on May 30, 2006, 06:11:55 PM
I see Ucustys avatar and all I can think of is milk :beers:
Ill post a GREAT gumbo recipe soon, its a bit long..
i alway figured she had pink nips, brown- wow
SLim's Signature DEEssshh. :mrgreen:
penne pasta.
peas.
one hunk gorgonzola cheese.
2 sticks butter.
1 small carton heavy whipping cream.
ohhhhhhhhhhhhhhhhhhhhhhhhh yeeeeeeeeeeeeeeeeeeaaaaaaaaaahhhhhhhhhhhhhh.
Aight, I'm marinating Funk's High-Five-Spice Flank Steak right now... Results tomorrow night.
nice countertop!
marble o' granite?
a
yes! cant wait to hear what you think of the marinade jeph! flank steak is one of my favorite cuts of meat... and five spice is such a crazy spice... enjoy.
here's a great marinade... i used this on a pork tenderloin last week.
6 cloves garlic
2 tbsp soy sauce
2 tbsp grated ginger
2 teasp djion mustard
? cup fresh lime juice
½ cup olive oil
cayenne to taste
In a blender or small food processor blend marinade ingredients with salt and pepper to taste.
--
i put this in a ziplock with the tenderloin for just over 6 hours, and the flavor was amazing!
slim's :phish: dish:
lots of fish.
chop it all up.
marinade it in Italian dressing.
throw it in aluminum foil.
put it on the grill.
yummy.
:beers:
I call this one: "slim's mom makes him eggs"
1. fry pre-made hashbrowns in oil on stovetop.
2. scramble eggs with whatever stuff you like in eggs-- i.e: ham, mush, peppers, jalepenos, spinach, etc...
3. drain oil from hashbrowns, and place eggs on top of hashbrowns in skillet; then top with lots of shredded cheese.
4. place in oven, broiler, till cheese melts.
5 eat.
here's one more, it'll be: "Slim doesnt want eggs for lunch, so he'll have tuna melts"
1. drain water from can of tuna.
2. mix tuna with one big spoon of mayo, and one small spoon of pickle relish.
place tuna mix on four english muffin halfs.
3. top with shredded cheddar.
4. broil in oven till cheese is melted.
5. healthy meal to enjoy!!
My Balsamic Vinaigrette:
1/4 cup balsamic vinegar
3/4 cup olive oil
1 tbsp dijon mustard
salt
pepper
put it in a cleaned-out and washed jelly jar, close the lid and shake the heck out of it :banana:
pour over salad OR...
tomato basil salad:
fresh mozzarella
fresh basil
fresh tomatoes
chop tomatoes into bite size pieces and dice the mozzarella into small chunks. roll the basil leaves and chop them fairly fine. toss together in a bowl with balsamic vinaigrette. eat.
note: do NOT make this in an aluminum bowl. yuck.
Aight everybody. Here's my review of Jedi's 5-spice flank steak.
I just wrapped the beef and rice in the lettuce and ate it like lettuce burritos.
It was fantastic! This will get rotation on my menu. My wife isn't a huge ginger fan so I could cut down on that, but ginger is my secret to my stir fry and she loves it. In any case, I thought it was excellent. You should all try it right now.
I have spinach in my garden so I'm thinking of that vinaigrette for that. Looks good shoreline. I'll post results if/when I get er done!
Thanks jedi, karma to you for the recipe, it was great. (BTW, I cooked the meat a little longer cuz I didn't let the grill heat up enough, but I still had a little pink :wink: And it was tender and juicy). You're definitely right about that cut of meat. I'm sure I have, but don't remember having it before. It is a good part o the cow.
Jephrey
i have this in my resturant
Broken (Lava Lamp) Balsamic Vin
1cup Dark Balsamic vin reduced 75%-80%
be careful dont over reduce or burn, You're looking for a syrup type consientency
cool down add EV olive oil
goes great with bread, toms, mozz, & basil
also use this w/ grilled squash, zucc, eggplant, & portabellos
glad you liked it jeph! its a great cut of meat, and the marinade it top dog!
This may have two titles..."I'm seriously jonesin' for chocolate" PIE or the "Best PMS cure ever..."
It's my gramma's recipe and it has saved many people from harm in the past.
3 egg yolks
1 cup sugar
2 Tbsp. (heaping, seriously, ya'll heap that shit.) baking cocoa
1/2 tsp. salt
2 cup milk
1/3 cup flour
1 Tbsp. butter
1 tsp. vanilla
In Saucepan:
Combine all dry ingredients. Add 1 cup milk. Add egg yolks to other cup milk, then add to mixture in saucepan. Cook over medium-low heat until thich, continually stirring to keep from scorching or sticking. Add butter and vanilla and let cool. Pour into pie shell and refrigerate. Refrigerate for at least one hour before serving.
oooooooooooooh, you're gonna love it.
Also, a great munchie...Pop popcorn, not the bag shit, real deal popcorn. Instead of butter, use olive oil and add nutritional yeast flakes, spike (all purpose seasoning) and paprika. Yummy, and good for ya too.
Enjoy friends.
My wife is the real cook, but I do the grilling
The flank steak looks great - love it on the grill. Will have to try that one.
Some other steak recipes
1-My dad's london broil
Marinate overnight with a mixture of brown mustard, worcester sauce, tabasco, salt and pepper. if you haven't planned ahead, a few hours will do but overnight is better
grill -about 7 min on each side for med rare (depending on how thick it is)
2 - Tuscan steak - this is a nice splurge. Simple, but everyone seems to love it.
1 porterhouse for 2 people, about 2" thick
rub with fresh garlic
1/2 tsp salt and 1/4 tsp pepper per side
grill over high heat, 2.5 min per side (I like hardwood charcoal best)
move to cooler part of grill (or turn the heat down for gas), usually 3 - 5 minutes per side, depending upon thickness of steak, heat of fire, and desired temp. we like it rare so I take if off at about 120 deg
let it sit for 5 minutes, then slice
sprinkle grated parmegian reggiaono (?sp), some fresh squeezed lemon juice, and a little olive oil
Enjoy!
yes! more grilling!
Sauteed Spinach
1 pkg spinach in a bag (baby spinach is best)
1 shallot
1 -2 cloves garlic
olive oil
butter
parmesan cheese
salt & pepper
balsamic vinegar
chop shallot and garlic. saute in equal parts butter and olive oil. when translucent, rinse and add bag of spinach. add more olive oil as needed so spinach doesn't burn ( I eyeball it). When spinach has cooked down, remove from heat and put in a bowl. add salt & pepper to taste, a handful of grated parmesan and a splash of balsamic vinegar. adjust to taste.
sounds weird, but it's tasty. :beers:
dinner tonight:
8 oz Tristan Lobster tails - grilled
8 oz Filet (certified angus beef) grilled
Potato Au'Graten
Italian green beans
for Potato Au'Graten
1 Pint Heavy Whipping cream
3 eggs 1 yolk
handful or so fresh parm
mix w/ kosher salt and white pepper
8-10 yukon gold potatos peeled and sliced paper thin on a mandoline
pour custard mixture in with potatos
cook 30 min or until golden brown @ 350 degrees
refrigerate over night to allow custard to "set up" (you dont have to do it this way however the results are better)
re heat at 425 for 20 mins or until complety hot
Italian Green beans
Julienne white or vidlia onion
chopped garlic
roasted red pepper - grill whole pepper until complety black and charred on the outside. put pepper into ice water to stop the cooking process. peel off the black crud and remove the seeds * dice
came out good bringing work home :-D
mmm, mmm!! that sounds pretty deeeelish!
MMMMM... Some new good ones. I love london broil so I have to try that. these all look good. I grow spinach in my garden so I may saute it. I love food almost as much as beer
I've been experimenting with some spinach ceasar salads, tomatoes and pine nuts are the two keepers so far, we'll see what dinner brings tonight
baby spinach + walnuts + sliced strawberries + feta cheese + raspberry vinaigrette = yum
for simple pholks, spin, straw, Balsamic Vinagrette w/ some crushed red peppers and a sprinkle of sugar,
makes a great desert salad
looks tasty
"baby spinach + walnuts + sliced strawberries + feta cheese + raspberry vinaigrette = yum"
Here's my favorite simple steak sauce, Gorg Sauce (creative name) its from a restaurant I used to work in
Small sauce pan: medium heat
small handful of Gorg cheese and a few shots of Tabasco (or any hot sauce) and Worchestire sauce
(it usually helps to keep the hot sauce or worches. to even amounts)
once the cheese starts to melt, add (I never measure stuff sorry) about 3/4 of a cup of heavy cream,
allow the sauce to reduce ( basically, boil it, when the edges of the sauces start to develop a light brown color, its reduced), remove from heat and slather it all over your favorite steak, for me, its gotta be the tenderloin
How long do you boil corn on the cob?
boil... mmm, 20-30 min. i usually grill mine though..
Thanks, Jedi. I picked up some cobs at the store the other day. I also like to grill mine, but I lost my grill. In Michigan, we have some of the best sweet corn and a variety called Peaches N' Cream. It's not harvest time yet, but when it is, I stick corn in the cob in some foil with potatoes on the grill (assuming I'll get one) and feast.
some people soak the corn first and do away with the foil... I like em foiled. I dip them in water, but don't soak them, and on the grill it doesn't take much time at all... 10-15 minutes? In a pot, that 20-30 sounds kosher.
Jephrey
Put a clove or two of garlic in the foil with the corn. Yummy. :-o
Here's a tasty recipe for the grill:
4 potatoes, cut into wedges
2 ears of corn, cleaned, cut in half
2 medium onions, peeled, sliced
1 cup hickory-flavor BBQ sauce
1/4 cup butter or margerine, sliced into 6 to 8 pieces
1/4 cup green jalepeno sauce
4 cloves of garlic (or more)
Combine all ingredients in a large bowl and stir to coat. Place in a foil bag and put on the grill, turning every 10 minutes. Remove when potatoes are soft, about 20 to 25 minutes.
Then eat it with a dark beer. Smoke afterwards while hanging out with friends outside next to a fire.
i prefer to soak mine, husk on, for 15-20 min, then throw them right on the grill... love the smell of the husks cooking! 1/2 way through, i'll take em off, open em up and put a little butter, salt, garlic, pepper, and throw em back on for a bit longer...
heres some great goodies from my bag....
great easy tuna here (takes about 15-20 to do it all):
vinaigrette:
4 handfuls of fresh cilantro
1 jelapeno, sliced
1 teaspoon fresh chopped ginger
2 cloves garlic (i use a bit more)
juice of 4 limes
1/4 cup soy sauce
1/4 cup EVOO
1/4 teaspoon sugar
kosher salt and fresh black pepper
2 avocados sliced
4 nice cuts of sushi grade ahi tuna
- combine all the ingredients (minus tuna & avos) in a bowl and mix well...
- put large skillet over med-high heat and add a 2-count of EVOO to pan
(you could use the grill as well, but would suggest using a flat plate on the grill)
- season tuna with salt & pepper to taste
- add tuna to skillet and sear about 1 minute on each side (just enough to give it a nice crusty outside)
- pour 1/2 the vinaigrette over the fish in pan to coat tuna... let cook for about 30 seconds
- remove fish
- plate & serve with avocado slices and drizzle remaining vinaigrette over tuna....
the combo of the tuna, avo, & lime is fucking AMAZING! and the jalapeno give just a bit of kick... love this one.
another great fish recipe...
cedar plank grilled salmon... its easy too!
- soak cedar planks in water 45 min - 2 hours
- get a nice cut of salmon, rub in kosher salt & fresh cracked pepper to taste... add a light coating of EVOO to both sides of salmon...
- heat grill to med-high heat.
- place cedar plank(s) on grill and cover. let planks heat up until the tops are almost dry.
- add salmon, and re-cover. cook for 10-25 min (depending on heat of grill). no need to turn fish.
the cedar planks add a wonderful smokey flavor to the fish.
had this the other night with.....
Zuchinni Fries
another fun & tasty recipe!
1.5 cups bread crumbs
1 cup all purpose flour
2 eggs, beaten
salt & pepper
2 nice zuchini... look for some that are relatively straight, not curved.
- preheat oven to 350
- cut zuchini into 2" x 1/4" fries (you know the size, the size of fries :roll: )
- put bread crumbs to a medium size bowl and add salt & pepper to taste (i also added garlic powder or garlic salt)
- put eggs & flour each in seperate bowls (makes 3 total bowls)
- dip each zuchini fry in each bowl in this order
1. flour, lightly coat them
2. egg
3. bread crumbs
- bake in oven @ 350 for approx 20 minutes
plate & top with salmon from previous recipe!!!
YUMMY... enjoy
For quick corn on the cob. Take off the husk, wrap in plastic wrap, microwave for 2 min. and ear. It actually locks in the water and the flavor nicely. Doesn't eat up that valuable grill space.
A nice grilled salmon filet:
Place aluminum foil on the counter.
Cover in soy or teriyaki sauce.
Place salmon flesh side down on the sauce
Wrap in foil
Drop on hot grill flesh side down
Cook 3 min a side
Great flavor. You can chop up a little garlic as well and toss it in.
made my 1st aioli this last weekend! really really easy, and once you have the base mayo, its very easy to create different aioli's from the base mayo.... and its soooo yummy
just got a new job as a sous chef at a polish/german style resturant. They make EVERYTHING in house, from cheese for cheese cake, to perogis, and Kielbasa. killer stuff!!!!!!!!
:beers:
optimater
for any other vegans out there for the holiday...
It looks good so Im giving it a shot this thanksgiving
(http://www.bryannaclarkgrogan.com/i/tn_seitan_turkey.jpg)
BRYANNA'S NEW VERSION OF SOY AND SEITAN "TURKEY"
Makes about 3 lbs.
The combination of tofu and soy or chickpea flour with the gluten makes a seitan that is tender, not rubbery, and which slices easily, even in VERY thin slices. The long kneading, resting, and slow-cooking method partially adapted from recipe by Ellen from http://www.ellenskitchen.com gives an incredible juicy, tender meat-like texture. This recipe makes outstanding sandwich material.
DRY MIX:
2 c. pure gluten powder (instant gluten flour; vital wheat gluten)
1/2 c. full-fat soy flour or chickpea flour
1/2 c. nutritional yeast flakes
2 tsp. onion powder
1 tsp. garlic granules
1/4 tsp. white pepper
WET MIX:
12 oz. firm regular (NOT silken) tofu
1 and 1/2 c. water
3 T. soy sauce
1 T. olive oil
BASTING BROTH:
2 c. hot water
1/3 c. "chicken-style" vegetarian broth powder
2 T. olive oil
OPTIONAL: 4 cloves garlic, crushed
1/2-1 tsp. poultry herbs (sage, thyme, rosemary), crushed well
1) For the Wet Mix, in a blender, blend all the ingredients until very smooth.
2) Mix the Dry Mix ingredients in the bowl of your electric mixer with dough hook attachment, or place them in the bread machine in the order given. Add the Wet Mix and knead for about 10 minutes. (If your bread machine has a dough cycle-two kneads with a long rest in between-use that cycle. Otherwise, just run it through the kneading part and then unplug it and let it rest in the cover container, then plug it in again for another knead, then remove it,) Let rest for about 1 hour, covered. You can make your Cooking Broth at this time and have it ready. Then knead it for 10 more minutes.
3) (NOTE: You can knead by hand, too, but it's tougher than bread dough. You may want to let the seitan dough sit for a while to soak up the liquid more thoroughly before you starting hand-kneading.)
4) The dough should be quite shiny and smooth. Avoid breaking it up when you take it out of the bowl. NOTE: I like to line the pan with cooking parchment to avoid sticking and tearing, and make the loaves easier to turn, by whichever method.
5) COOKING METHOD #1.) Flatten the dough out into a long piece. Form the dough into one large loaf. Place into a oval greased clay cooker or claypot that has been soaked for 15 minutes in cold water (bottom and cover), and lined with cooking parchment. DO NOT PREHEAT OVEN. Pour the cooking broth over the roast, and cover. Place in oven and turn to 325 degrees. F. Bake for 3 and 1/2 hours, turning the roast over twice (ALTERNATE TO THIS METHOD: If you don't have a clay cooker, you can use an ordinary oval meat or turkey roaster, medium size, with a cover. PREHEAT THE OVEN FIRST WITH THIS PAN.)
6) COOKING METHOD #2.) Preheat the oven to 325 degrees F. Flatten the dough out into a long piece and cut in half equally to make two rectangles. Form into 2 loaves. Place each loaf in an oiled 8 and1/2" x 4 and 1/2" loaf pan and press down a bit with your hand. Mix the Cooking Broth ingredients in a small bowl and pour 1/2 over each loaf. Cover each loaf pan with foil and place in the oven. Immediately reduce the oven heat to 200 degrees F. Bake for 3 hours. Turn the loaves over, carefully loosening around the edges and from the bottom with a small, thin spatula first. The loaves will have puffed up quite a bit by now, but they will flatten out as they cook further. Turn heat back to 325 degrees F. Cover loaves and bake for 30 minutes. Turn them over again, cover and bake 15 minutes. Turn them over again and bake 15 more minutes, covered. Turn them over one last time and bake 5-10 minutes.
7 ) Either way, the loaves should almost completely soak up the broth by the end of the cooking time. If they don't, cook until they do. There will be a bit of sticky "sauce" left in the bottom, which you can use to glaze the loaves. Remove from the pans and serve, or let cool. Seitan is generally better when cooled first, then reheated-it firms up. So, it's a good idea to make it a day or more before serving. Can be frozen.
8) IF YOU WANT A "SKIN" ON THE "TURKEY", bake the "turkey as directed above. Then it has to be bake again with the "skin", but the pre-baking can be done several days ahead of time.
You will need 2-4 large sheets of dried or fresh (probably frozen) Chinese beancurd skin (yuba in Japanese). This product is simply the "skin" that forms on the top of soymilk when it is heated (just as it does with ordinary milk). The "skin" is lifted off and dried, and is considered a delicacy in Chinese and Japanese cuisine. In its dried form, it keeps for a long time, as long as it is stored airtight. When reconstituted, wrapped around tofu or other fillings, and baked, it becomes delicately crispy.
Soak the dried beancurd skin in warm water to cover while you make the assemble the "turkey". If you are using fresh or frozen, fresh yuba, thaw it out, if necessary. If it is pliable, you can use it "as is". If it seems a bit dry and hard to fold, etc., then dip it in warm wate for a minute—just to soften. If you leave it in the water too long, it will start falling apart.
Oil a baking pan that the "turkey" fits into with a little room to spare, or a cookie sheet with sides (jelly roll pan) with the Chinese sesame oil. Line another pan, such as a cookie sheet, with the prepared beancurd skin, overlapping if necessary to make it big enough to cover the whole "turkey". (There will be overhang—this is good.) Place the roasted "turkey" on top. Fold the overhanging beancurd skin over the "turkey" to cover. Brush with olive and/or Chinese roasted sesame oil. Now invert th ewrapped "turkey" onto the prepared baking pan. If made ahead, cover the pan and refrigerate until baking time.
Preheat the oven to 350 degrees F. Bake the "Turkey", uncovered, for about 1 hour, or til golden and crispy, basting now and then with oil (olive/sesame oil combination). Loosen the edges carefully and slide it onto a serving plate.
here is a link to the recipe and others http://www.bryannaclarkgrogan.com/page/page/1435893.htm
happy turkey day
ugh...
all you vegans and vegetarians will learn your lesson when plants learn how to scream... :evil: :samurai:
SPAETZLE
4 cups flour
4 eggs
1 tsp salt
1/2-3/4 cup water
On a clean work surface or pastry board, measure out 4 cups flour in the shape of a mountain. Make a well in the center of the flour and add the eggs, salt, and water. Using the tips of your fingers, quickly work small amounts of the flour from the inner walls of the well, stirring flour into the center and mixing until a stiff dough (paste, for "pasta") is achieved. If dough is too sticky, add a little flour.
Knead dough until smooth. Sprinkle with a few drops of water, if needed. Place dough under a bowl on work surface and allow to rest for 20-30 minutes.
Clean work surface (a dough scraper works nicely, or you can use the straight edge of a spatula). Bring a large pot of water to a boil. Add 1 tablespoon salt when boiling starts.
Sprinkle clean work surface lightly with flour. Roll dough out thinly and cut slice dough into small bits using a sharp knife. Or use a pasta roller and noodle slicer, if desired. Sprinkle dough lightly with flour before rolling.
Drop spaetzle into boiling salted water. When they are done , they will rise to the surface. Scoop them off the top with a slotted spoon or skimmer. Drop the noodles in ice water to stop the cooking process. Strain of cold water. Next when ready to eat heat up a saute pan with whole butter, and heat noodles. add salt, paprika and fresh parsley.
welp, this thread kinda died.... so im bringin it back!
i saw that phatyphil likes to cook, so i'm reviving this thread! i love to cook too!
here's one i really like on a cold winters day... been making this one for a few years, and it just keeps getting better...
Thai Veg Green Curry
- 1 can coconut milk
- 1 cup veg stock
- 1-5 Tsp green curry paste (add to spice level, i usually prefer 5+)
- 3 Tsp brown sugar (add to taste... sometimes i like this super curry so i lay off, other times i like it really sweet and yummy and i do at least 4-5 Tsp)
- handful of fresh basil (thai or otherwise), finely chopped
- veggies, chopped into nice 1" pieces... goes well with lots of different kinds. i typically do peppers (red, yellow, green, or orange) peas (always peas), brocolli, zucchini.
- if you like, shrimp can be a good addition, but i usually do it veggie for the wife ;)
- rice... make accordingly to # of people, i usually make a little more as i love plain rice
mix coconut milk, veg stock, curry, basil & sugar in med sauce pot, bring to boil, then lower heat to a simmer. simmer 15 minutes. add veggies and simmer another 5-10 till the veggies are tender... serve over rice.
this recipe is all about taste, so when cooking it make sure to add/subtract from the base on what tastes good to you... like i said sometimes i like it sweet other times very curry...
and its great the next day as leftovers, cold... the wife says its better that way.
figured you guys/girl could try this out while your watching the tourney
Hot wing sauce
1 can jalapenos
1 bottle chulula hot sauce
1 larger bottle texas pete hot sauce
2 tbsp crushed red pepper
2 sticks butter
2 tsp cayenne (optional)
1small can pureed chipoltes (Optional)
puree jalpenos save juice mix all ingreidients together. then melt butter and slowy slowy slowy whisk it in (do not pour all the butter in at once) add salt .
Have you made that hot sauce before? I'm curious on a review, and I like shit burnin, so I may add powdered habenero. Chulula is the bomb -- So good, I go through it pretty fast. All that butter sounds awesome too. What kinda sauce is the texas pete just in case my store doesn't carry it?
J
chulula is the bomb for sure! i love that stuff!
Quote from: jephrey on March 15, 2007, 10:35:46 PM
Have you made that hot sauce before? I'm curious on a review, and I like shit burnin, so I may add powdered habenero. Chulula is the bomb -- So good, I go through it pretty fast. All that butter sounds awesome too. What kinda sauce is the texas pete just in case my store doesn't carry it?
J
yes i use/make it all the time!!!! texas pete is a hot sauce (not the texas pete wing sauce) you should ble to get it in Illinois
my new thing is buffalo pierogis! that shit is bomb
CINNAMON TOAST CRUNCH + VERY VANILLA SILK SOY MILK = trust me on this one.
are you experienced?
any vouchers on this one?
Quote from: alcoholandcoffeebeans on April 29, 2007, 01:12:33 AM
mmmm... i AM experienced.
:banana: :clap: :banana:
we've officially bonded.
:beers:
nice ta meet ya. :-)
Quote from: reddrum on April 29, 2007, 01:21:03 AM
:banana: :clap: :banana:
we've officially bonded.
:beers:
nice ta meet ya. :-)
that's amaazing :)
right back at you!
K+ for my new friends :-D :beers: :banana:
Quote from: alcoholandcoffeebeans on April 29, 2007, 01:25:35 AM
that's amaazing :)
right back at you!
K+ for my new friends :-D :beers: :banana:
k+ right backatchyou too sis!
CTC for life baby!
if i had a k+ for every bowl of CTCrunch i've ever had, my computer would explode. :lol:
Quote from: reddrum on April 29, 2007, 11:17:10 AM
CTC for life baby!
ctcrunch.... i like that... good call :-)
Vector + Vanilla Soy Milk should be illegal.
Quote from: mattstick on April 29, 2007, 11:46:28 AM
Vector + Vanilla Soy Milk should be illegal.
illegal in the good kind of illegal way i hope you mean.
I love vanilla soymilk. I love CTC. I never had them together, but didn't enjoy another cereal with soymilk. I won't be eating it anytime soon. I'm 6'1" 215, and I plan on dropping 25lbs by august 30. Hoping for more like 30-35, but we'll see.
I didn't help myself tonight. For one of my last hurrahs I made THE one and only authentic chicago dog
1. Chicago dogs are boiled, and the buns are steamed.
2. You don't put ketchup on something that has tomatoes on it.
3. I shy from relish, IMO, justified because I already have a pickle, but that's the only missing ingredient.
So the pics are 1, ingredients (no relish, mustard not shown); 2, my bun-steaming method; and 3, the finished goods.
J
*NOTE.
Buns are S. Rosens
Dogs are vienna beef (although hebrew national and bests kosher work too)
Pickles are Claussen
Sport Peppers (although any will work, are Marconi). These were hard to find a few years back actually.
man does that sound good right now :clap:
Quote from: VA slim on June 05, 2006, 03:14:41 PM
slim's :phish: dish:
lots of fish.
chop it all up.
marinade it in Italian dressing.
throw it in aluminum foil.
put it on the grill.
yummy.
:beers:
bro, doesnt the italian dressing flame up on the grill and overcook the fish?
if the foil coverage is good... shouldn't be a problem
Ok...this is a winner for everyone...
Truffled Pommes Frites with Truffled Aioli
Right, it sounds kinda fru-fru, but it is easy, moderately priced, and the BEST French Fries EVER!!!!!!!!
1 bag oreida 1/4'' cut shoestring fries
1 fry-daddy
1T white truffle oil
1T salt
1 T cracked black pepper
2 T grated parmesean (not powdered!)
1 T chopped fresh herbs (any variety)
1 c. mayo
1/2 c Olive oil
1 T white truffle oil
Fry the fries in the fryer, drain, toss with cheese, truffle oil, s & p eat immediately, b/f your other house guests find out what your doing....
for the Aioli: combine herbs, mayo, olive oil, and truffle oil until smooth............
OMG........try it!!!!!!!!!!!!!!!!!!!!!!!!!!1
mmm, truffles, YUMMY!
i had this last night after not having it for a while... still good as hell.
Quote from: jedifunk on May 29, 2006, 11:10:57 PM
Five-Spice Flank Steak
¾ cup soy sauce
¼ cup rice vinegar
2 tbsp sugar
2 tbsp five spice powder
2 tbsp minced fresh ginger
1 tbsp toasted sesame oil
5 cloves garlic
½ teasp asian chile paste, optional
1½ lb flank steak
2 tbsp toasted sesame seeds
2 dozen crisp butter, bibb letuce
4 scallions cut inch long
Stir together marinade ingredients in a small bowl. Set aside 2 to 3 tablespoons of marinade. Place steak in a ziploc bag and pour marinade over it.
Marinate 30 minutes to overnight.
Let sit at room temp for 30 minutes. Prepare grill for cooking over high heat.
Grill steak well-seared on the surface but still pink at the center, about 3 - 4 minutes per side.
Let steak sit for 5 minutes, then slice across the grain into 1/4" strips. Cut strips into thirds. Toss steak with reserve marinade. Sprinkle with sesame seeds and scallions.
Use lettuce leaf, scoop in rice, top with steak. Wrap up and eat.
-------------------------
another great thread! this will be stickied! i love the above recipe! soooo good!
^^^^^^^^^^^^I wish i had that for breakfast right now!!!! cause i am not feelin up to snuff after those gator tails last night.................my fault....
Curry Sauce
for Phish or MeatSticks
Yeild 2 gallons so cut it in half if you need
In a large pot
2 TBs olive oil on a medium to high heat
Saute' 3 cups of pre caramelized onions with one Cup minced garlic for 2 to 3 minutes to sweat the garlic
Add 1 cup red curry paste(find at your local asian market) and spice mix (check bottom of recipe)
Saute paste and spices on a medium heat while stirring often
deglaze with 1/2 cup white wine and simmer for a min or two
add 8 cups canned tomato strips and juice from can
stir and cook on a medium heat until most of the liquid is reduced
add one gallon of cream(or a half of cream and a half of half and half if you prefer)
simmer for 15 to 20 min
Use this sauce to poach/cook meat in
seafood and chicken are best, but you can do pork or beef if you want
simply place whatever protein you wish in a large saute' pan
cover it to the top with the sauce and cook in a 350 to 400 degree oven until protein is cooked all the way
for all you vegetarians out there toss this sauce with cooked asparagus, broccoli, grape tomato's peppers and your favorite pasta for a awesome veggie dinner pasta dish
SPICE MIX
1 cup yellow curry powder
1cup paprika
1/2 cup cumin
2 TBS grantilated garlic
1TBS Veg Base
1 TsP cayenne
1TbS onion powder
1 TBS ground coriander
and 2 TBS of whatever spices you wish if not listed
^^^
wow, that looks tasty... i might have to make that soon. i'm guessing a good white fish is preferred? and chicken would work well too i bet
Yes MAko shark, and Mahi Mahi work really well as does Tilapia, but believe it or not he place I wrote the recipe for used salmon, But my favorite is shrimp and scallops then toss it with Pasta BOOOOOOOOOOOOOOOm A psychedelic flim flam of Curry Power Hits you in da Mouth!! And i forgot to mention that you should serve it with Rice(any kind) and Cooked Asparagus for sure!!!!!!! and yes the chicken is good but can be easily overcooked in the sauce and becomes tough, Oh yeah one more thing I forgot lol, when you deglaze with white wine add 1` or 2 TBS of lemon juice too and if anyone want to substitute coconut milk for cream please do!!!!!!!!!
Quote from: Jesso666 on July 16, 2007, 04:44:10 PM
Yes MAko shark, and Mahi Mahi work really well as does Tilapia, but believe it or not he place I wrote the recipe for used salmon, But my favorite is shrimp and scallops then toss it with Pasta BOOOOOOOOOOOOOOOm A psychedelic flim flam of Curry Power Hits you in da Mouth!! And i forgot to mention that you should serve it with Rice(any kind) and Cooked Asparagus for sure!!!!!!! and yes the chicken is good but can be easily overcooked in the sauce and becomes tough, Oh yeah one more thing I forgot lol, when you deglaze with white wine add 1` or 2 TBS of lemon juice too and if anyone want to substitute coconut milk for cream please do!!!!!!!!!
Wouldnt coconut milk be more traditionally correct for a curry rather than cream?
Yes coconut milk is the traditional way but has more natural sugars than cream so it burns easy and chances of the sauce breaking increase but if you use the sauce as a poaching liquid and cook things in small batches coconut milk will be fine, larger batches the chance of your coco milk burning go wayyyyyy up, but again remember coconut milk has lots of natural sugars and will change your flavors and AS ALWAYS! you must taste taste taste while your making it you might have to adjust some things for the additional sweetness but for the most part the original recipe i wrote was coconut milk instead of cream but the Chef didnt want to buy coconut milk lol so i adjusted it and hey cream it super fattening and bad for you so of coarse it tastes Awesome
America FU*K YEah!
Quote from: Jesso666 on July 16, 2007, 04:58:53 PM
Yes coconut milk is the traditional way but has more natural sugars than cream so it burns easy and chances of the sauce breaking increase but if you use the sauce as a poaching liquid and cook things in small batches coconut milk will be fine, larger batches the chance of your coco milk burning go wayyyyyy up, but again remember coconut milk has lots of natural sugars and will change your flavors and AS ALWAYS! you must taste taste taste while your making it you might have to adjust some things for the additional sweetness but for the most part the original recipe i wrote was coconut milk instead of cream but the Chef didnt want to buy coconut milk lol so i adjusted it and hey cream it super fattening and bad for you so of coarse it tastes Awesome
America FU*K YEah!
I definately agree with the scientific explanation, but i think with cream it makes the sauce way too heavy, and a more french-y approach.
fuck the french? naw, their food and wine is too good!
but i would alway prefer the coconut over cream
Yes coconut is the better choice in my opinion so for anyone making my recipe at home use coconut, as soon as i posted it I was like"fuck I forgot to change it back to my original intent" but trust me either way its good
I made so Mussels on Sunday on the grill with soem garlic and a little IPA. Had left overs, so yesterday i took them out of the shell, of course, and made ridiculous mussels quesadillas. Sounds ill but it was bangin'. A little chopped cilantro, and a nice little bit of Welsh cheddar cheese. Nutz.
lime juice? cilantro & lime juice is my favorite combo at the moment!
Quote from: jedifunk on July 17, 2007, 10:52:59 AM
lime juice? cilantro & lime juice is my favorite combo at the moment!
Of course, i also made a banging fresh corn salsa with some local corn i got and put on the grill with some ill radishes too
I have been the benefactor of Igbo's cooking many times... Dude can use a kitchen.
Trust me...this is the perfect soup. I got it off of the net a couple years ago. Everybody loves it. It seems like a fall/winter thing but tastes great all year long. I think I'll break it out at a local potluck bluegrass/harvest party this fall.
Gypsy soup
4 tablespoons olive oil
2 cups chopped onion
1/2 cup chopped celery
2 cloves garlic, crushed (it's up to you, I use alot more)
2 cups diced peeled sweet potatoes
2 teaspoons paprika
1 teaspoon ground turmeric
1 teaspoon dried basil
1 teaspoon salt
1 pinch ground cinnamon
1 pinch cayenne pepper (or two!)
1 bay leaf
3 cups veggie broth
1 tablespoon tamari (i never have it around so I use soy sauce)
1 cup chopped fresh tomato
1 1/2 cups cooked garbanzo beans
3/4 cup chopped green bell pepper
Heat olive oil in a stock pot over medium-high heat. Saute onion, garlic, celery and sweet potatoes for about 5 minutes, or until onion is soft. Season with paprika, turmeric, basil, salt, cinnamon, cayenne, and bay leaf. Stir to blend, then stir in veggie broth and tamari(soy sauce). Cover, and simmer over low heat for 15 minutes.
Add tomatoes, garbanzo beans and green pepper to the soup, and simmer for another 10 minutes, or until all of the vegetables are tender. Adjust salt and pepper to taste.
I know these replies are late but...
Jeffey - If I remember correctly, Texas Pete is alot like Red Hot
JediFunk - Where do you get green curry paste? supermarket asian section? asian market?
Green Curry is available in your local grocer, usually in the asian section. A product i have used and really liked is "A taste of Thai". I found it in super wal mart in Greenwood MS, so i am sure you can find it.
On a side note, i recently went to The Chef's Garden in Sandusky Ohio, and holy shit, it is amazing. Check it out on the web at www.chef's-garden.com and read their story. After our tour, they fed us a seven course lunch of the best organic veggies, each course paired with a red and a white wine, then we hopped on the jet and flew back to work by 5! benji
yeah, most supermarkets should carry green curry paste... i use thai kitchen, but have used taste of thai before as well.
Thanks. I bought some Thai Kitchen green curry paste last night at the supermarket. I checked first at a local asian market and bought some imported red chili sauce, tamari and a bag of what looks like cheese doodles but tastes like bananas. I found a new place to try new food. I've never been into an asian market before. All kinds of strange foods. The sell homemande Kimchee!!
Hells yeah, kimchee is the bomb. I used to make it while in arizona, but i haven't done that in years. I LOVE FOOD! Just recently cooked with David Pasternack, of Esca in Manhattan. We had this amazing crudo of yellowfin tuna, a halved caperberry, olive oil, and lemon zest. Great day in the morning! I hadn't tasted any fresh tuna like that since i moved back to MS! If you live or visit the area, check Esca out. I know its pricey, but just a crudo tasting would be a great pre drink snack with a ladyfriend.
Made some killer grilled fresh sardines yesterday. If you have never had fresh whole sardines, highly recommended! Little olive oil, s&p, little fresh chopped garlic, little fresh parsley, little lemon juice, throw them on the grill whole, a minute or 2 on each side. I glass of wine, fresh bread, shut your eyes and pretend you are on the coast of italy.
Last night was chicken wings for the MNF game.
Used organic free-range wings. Put them in a brine for a few hours. Then lightly coated them with flour, and S&P. Then deep fried in Safflower Oil. Then tossed them in a sauce of spices, Ketchup, Sriracha, a little beer, and a little melted butter. Righteous, i think it helped the win!!!
you know what you are doing homeboy!
Yeah man, those sound delicious!!!!
Quote from: antelope19 on September 18, 2007, 02:00:05 PM
Yeah man, those sound delicious!!!!
My wife walks around in a cut off white T and orange hot pants and serves them too, Hooters stylie.
Quote from: Igbo on September 18, 2007, 03:18:12 PM
My wife walks around in a cut off white T and orange hot pants and serves them too, Hooters stylie.
:lol: :lol:
MMMMmmmmm... sounds delicious...
I'm talking about the wings of course :evil:
alright, it's fall... Although I've been eating 1-2 bowls of chili per week since January (typically a bowl with a pale ale at the Onion pub for lunch on Wednesday) and then if I've made it for dinner, it's finally time to break out the recipe that I've been recently adhering to...
1lb ground beef
1/4 to 1/2 green bell pepper chopped
1 poblano pepper chopped
1 small to medium onion chopped
2 cloves garlic chopped
S+P to taste
fry those things up in the bottom of the stock pot... Drain only some of the grease.
After the onions are translucent and the beef is at least mostly cooked add (these are total approximations)
6oz of a well hopped IPA or red or brown ale (I've done it with all 3 to good success)
1T brown sugar
1/2 t curry powder
1t oregano
1/4t paprika
1/4t cayenne
1/4t red pepper flakes
about 8 dried chopped chili peppers
1 habanero pepper
a grip of chopped fresh cilantro
3/4t cumin
then do up the tomatoes, I go with (these are the normal 14 or so ounce cans)
2 cans of diced tomatoes
1 can tomato sauce or puree'd tomatoes
1 "mini can" of tomato paste (you know what I'm talkin'bout)
Simmer for a LONG time -- HOURS. Then add
1/2 can corn
3/4 can black beans
1 can kidney beans (dark or light don't matter, they're both pink on the inside :wink: )
Simmer for another half hour. DONE
Best served with sweet cream butter and sourdough bread, but oyster crackers work too.
garnish with chopped green onions and cheddar.
My thoughts on chili and this recipe in particular...
This recipe is for pretty spicy chili. You could remove the habanero or some of the chili peppers or cayenne or pepper flakes to reduce the heat (I'd start with the flakes and cayenne because the habanero and chili peppers provide more flavor that you want in this chili.) The poblano pepper and cilantro along with the cumin give it a Mexican feel... When you add the cilantro, it's a great scent... I go with corn and black beans just for flair but I've made it without them and the chili has been good. The beer is necessary and when you add it, you can really tell how it aids the flavor... Get a heavily hopped beer because that will impart the most. This must be eaten with a beer in hand. Best is to drink the beer you added to the chili when you eat it. So awesome.
Alterations... Don't be afraid to add leftover salsa, giardiniera, taco sauce, jalapenos, tabasco, chulula, or anything else you have laying around.
I know that many have their own recipe that they swear by, and this ever-changing one is the one that I dig the most.
Tonight's chili was made with Lagunitas Imperial Red (which is my new favorite red ale - move over cascazilla) and it is superb.
Pancakes...
I did some pretty killer pancakes this morning... I've always been a fan of bisquick... I know, say what you will, but with some additions and mods, you can make some killer cakes.
I do the box recipe but add lemon juice and baking powder (T, t), the new bisquick boxes add those ingredients in an alternate recipe on the box. Then I add cinnamon, allspice, and nutmeg, brown sugar, and then some other stuff like oat bran, flax seed, and flaked oats, rye and barley (there's a breakfast cereal similar to quaker oats that contains all 3), and at that point, the bowl will of course need more milk. Cook as usual. I like the simple Log Cabin syrup myself, but there are some au natural ones that are fantastic. You can always add walnut chunks to the syrup or diced apples to the batter for something extra. I'd bet some pumpkin in the cakes would be good too.
J
Quote from: Igbo on September 18, 2007, 01:45:26 PM
Last night was chicken wings for the MNF game.
Used organic free-range wings. Put them in a brine for a few hours. Then lightly coated them with flour, and S&P. Then deep fried in Safflower Oil. Then tossed them in a sauce of spices, Ketchup, Sriracha, a little beer, and a little melted butter. Righteous, i think it helped the win!!!
Had some of Igbo's wings last night for the Redskins game...
Yummy.
Quote from: jephrey on October 19, 2007, 11:46:39 PM
alright, it's fall... Although I've been eating 1-2 bowls of chili per week since January (typically a bowl with a pale ale at the Onion pub for lunch on Wednesday) and then if I've made it for dinner, it's finally time to break out the recipe that I've been recently adhering to...
Thanks jephery. I've got a chili cook off to attend this weekend and was wondering how I could spice up the old recipe. This looks wonderful. I'll try this out. K+
Round here, this cooler weather calls for a staple, Red Beans and Rice. A lot of peeps just use some prepacked mix, but it is really quite simple to make at home, and 10 times better, both in taste and nutrition (MSG sux) Here is one that has about 20 years of restaurant use under its belt, so its tried and true.
Red Beans and Rice
1 ham hocks
1 c onions, diced
2 ribs celery, diced
3 cloves garlic, chopped
1 T black pepper
1 bay leaves
1# link sausages, cut into ¼" rounds
1 # ham, diced
2 T Tabasco
2Qts water
1/4 c.Worchester
1 T salt
2 T oil
2 12 oz cans kidney beans, drained and rinsed
In large saucepot, sauté onions, celery, garlic until tender, 2 minutes. Add ham and sausage and cook until browned, 5-7 minutes. Add Tabasco, water, Worchester, salt, pepper, bay leaves and ham hocks and bring to simmer. Once simmering, add beans and cook 1.5 hours. Smash some of the beans against the pot with spoon to thicken slightly. Cook additional 20 minutes. Season to taste with salt and pepper.
All you need is some rice properly cooked up on the side. Enjoy, and let me know what you think.
Chef Sprocket :-P
Quote from: jephrey on October 19, 2007, 11:46:39 PM
alright, it's fall... Although I've been eating 1-2 bowls of chili per week since January (typically a bowl with a pale ale at the Onion pub for lunch on Wednesday) and then if I've made it for dinner, it's finally time to break out the recipe that I've been recently adhering to...
1lb ground beef
1/4 to 1/2 green bell pepper chopped
1 poblano pepper chopped
1 small to medium onion chopped
2 cloves garlic chopped
S+P to taste
fry those things up in the bottom of the stock pot... Drain only some of the grease.
After the onions are translucent and the beef is at least mostly cooked add (these are total approximations)
6oz of a well hopped IPA or red or brown ale (I've done it with all 3 to good success)
1T brown sugar
1/2 t curry powder
1t oregano
1/4t paprika
1/4t cayenne
1/4t red pepper flakes
about 8 dried chopped chili peppers
1 habanero pepper
a grip of chopped fresh cilantro
3/4t cumin
then do up the tomatoes, I go with (these are the normal 14 or so ounce cans)
2 cans of diced tomatoes
1 can tomato sauce or puree'd tomatoes
1 "mini can" of tomato paste (you know what I'm talkin'bout)
Simmer for a LONG time -- HOURS. Then add
1/2 can corn
3/4 can black beans
1 can kidney beans (dark or light don't matter, they're both pink on the inside :wink: )
Simmer for another half hour. DONE
Best served with sweet cream butter and sourdough bread, but oyster crackers work too.
garnish with chopped green onions and cheddar.
My thoughts on chili and this recipe in particular...
This recipe is for pretty spicy chili. You could remove the habanero or some of the chili peppers or cayenne or pepper flakes to reduce the heat (I'd start with the flakes and cayenne because the habanero and chili peppers provide more flavor that you want in this chili.) The poblano pepper and cilantro along with the cumin give it a Mexican feel... When you add the cilantro, it's a great scent... I go with corn and black beans just for flair but I've made it without them and the chili has been good. The beer is necessary and when you add it, you can really tell how it aids the flavor... Get a heavily hopped beer because that will impart the most. This must be eaten with a beer in hand. Best is to drink the beer you added to the chili when you eat it. So awesome.
Alterations... Don't be afraid to add leftover salsa, giardiniera, taco sauce, jalapenos, tabasco, chulula, or anything else you have laying around.
I know that many have their own recipe that they swear by, and this ever-changing one is the one that I dig the most.
Tonight's chili was made with Lagunitas Imperial Red (which is my new favorite red ale - move over cascazilla) and it is superb.
I cooked this yesterday and it came out great, I used chilli powder instead of cayenne, peak organics IPA, and added more beans
Quote from: metalzone58 on October 22, 2007, 08:01:26 PM
I cooked this yesterday and it came out great, I used chilli powder instead of cayenne, peak organics IPA, and added more beans
I too cooked this yesterday, and also used chili powder instead of cayenne. Absolutely delish!
I used Sweetwater 420 Extra Pale Ale (and drank the rest of the 6 pack.)
Great recipe! +K
OK, a couple of white chili recipes for y'all...
White Chili
In your favorite chili pot....
Saute:
4-5 cloves garlic, finely chopped (or pressed)
1 large yellow onion, chopped
Add in:
2 pounds cooked, chopped chicken
4 (16oz) cans of Great Northern Beans
1 (16oz) can stewed tomatoes
1 small can of chopped Green Chilies
3 cups chicken broth
1/3 cup chopped jalapenos *
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon Worcestershire sauce
1 tablespoon cayenne pepper *
1 tablespoon Tabasco *
2 teaspoons oregano
salt and pepper to taste
Bring to a boil, and continue to cook at a low simmer for at least an hour. I usually go close to 3 hours (or until I can't stand it anymore) - it seems to break everything down a little better. The recipe above is a bit too hot for the kids' tastes, so usually I cut out the jalapenos, and only use a teaspoon of cayenne and Tabasco.
Optional Serving Suggestion:
Martha Stewart would top each bowl with chopped green pepper, red onion, cilantro and a dab of sour cream. I prefer to just dig in.
White Chicken Chili
1/2 lb. dried navy beans, picked over
1 stick (1/2 cup) unsalted butter
1/4 cup all-purpose flour
3/4 cup chicken broth
2 cups half and half
1 teaspoon Tabasco, or to taste
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/2 teaspoon white pepper, or to taste
2 4 oz. cans whole mild green chilies, drained and chopped
5 boneless skinless chicken breast halves (about 2 lbs.) cooked and cut into pieces
1 1/2 cups grated Monterey Jack (about 6 ounces)
1/2 cup sour cream
Garnish: fresh coriander sprigs
Accompaniment: tomato salsa
Soak the beans overnight then drain them and cover with 2 inches of cold water. Cook at a bare simmer until tender, about 1 hour, and drain.
In a skillet, cook onion in 2 tablespoons butter over moderate heat until softened. In a heavy kettle, melt remaining butter over low head and whisk in flour. Cook roux, whisking continuously, 3 minutes. Stir in onion and gradually add broth and half and half, whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. Stir in Tabasco, chili powder, cumin, salt, and white pepper. Add beans, chilies, chicken, and Monterey Jack and cook mixture over moderately low heat, stirring, 20 min. Stir sour cream into the chili.
Garnish chili with coriander and serve with salsa.
Serves 4-6.
Good call on the white, my wife goes with ground turkey and a few less notches on the heat. I may have to try one of those.
Replacing the cayenne with chili powder doesn't do a ton because the powder is the same as the 8 dried/chopped chili peppers, but it will reduce the heat. Or you could remove some of the habanero or the pepper flakes. Removing the cayenne along with the flakes could be good, because that'd leave just the habanero and chili as the hot peppers and the paprika and poblano as the milds, not making it too much of a blend.
Anywho, anyone got a good turkey rub or something like that? My favorite holiday is right around the corner.
J
By the way, NEVER go to the bathroom after chopping habaneros... :evil: :-o
Even after washing your hands several times.
Ha. Yeah the first time i ate a piece, i was a dishwasher in a Thai restaurant. it was hot, but i didn't think i needed to wash my hands b/f peeing. For 4 hours i could not stand still, and the little thai lady who ran the joint just laughed all day long.
I learned that rule with lesser than habaneros. Thought I gained a disease in 5 minutes, then it clicked. What a pain.
J
happened to me too.
man, was my wife pissed at me :-P
Quote from: slslbs on October 24, 2007, 10:45:55 PM
happened to me too.
man, was my wife pissed at me :-P
Quote from: jephrey on October 24, 2007, 09:34:18 PM
I learned that rule with lesser than habaneros. Thought I gained a disease in 5 minutes, then it clicked. What a pain.
J
QFT
:lol:
It happened to me once.
I asked my gf-at-the-time to kiss it and make it better.
It became better.
My buddy in high school learned that the hard way, hot wings and a back-seat--even worse for his girl at the time. No joke.
Try a little cinnamon in with the other spices in (red) chili. Surprised me.
For cold weather: French-style beef stew. Takes a while, and some planning, but in my experience it's totally worth it when it's cold out.
2 lbs. beef stew meat (chuck, in chunks)
a big onion, and a few carrots, chopped fine (food processor works)
a couple cloves of garlic, peeled, but whole
sprigs of fresh herbs (thyme, rosemary, parsley)
1 or 2 bay leaves
5-10 peppercorns
1 bottle red wine (not piss, not top-shelf)
--marinate all the above in the fridge for 8-24 hours
Next day, take out the meat, reserving all the wine & stuff. Pat the meat dry/ drain on paper towels.
Chop 10-12 oz. of bacon (or salt pork, if you can get it).
Fry the pork at medium heat until crispy, maybe 8-10 minutes. Don't let it burn.
Add the beef.
Sprinkle in 1/3rd cup flour. Stir frequently.
When the beef is starting to brown all over (5-8 minutes), pour in the marniade, including all the solids.
Let this simmer--avoid the hard boil. Cover, simmer for 2 hours. Open occasionally to stir and take a whiff.
With ~ 45 minutes left (1:15 into simmer time), add chunks of cleaned potatoes if you want.
~15 minutes later, add chunks of carrots, and/or pearl onions if you want.
~15 more minutes later, add whole white mushrooms if you want.
Remove from heat when meat is fork-tender and optional veggies are cooked through. Serve with crusty bread, green salad, beer, red wine, whatever.
Chipotle-Pumpkin Black Bean Soup
Ingredients
2 tablespoons extra-virgin olive oil (EVOO)
1 large yellow onion, chopped
2 large cloves garlic, grated or finely chopped
1 chipotle chile in adobo sauce, finely chopped, 1 tablespoon sauce reserved
1 bottle Mexican beer, such as Negra Modelo
One 15-ounce can pure pumpkin puree
1 1/2 teaspoons ground cumin (1/2 palmful)
2 pinches ground cinnamon
Salt and pepper
3 cups chicken broth
One 15-ounce can black beans, drained
1 green apple, finely chopped
1/2 small red onion, finely chopped
1 jalapeño chile, seeded and finely chopped
1/3 cup finely chopped cilantro (a generous handful)
Juice of 1 lime
1/2 cup sour cream
1/4 cup whole berry cranberry sauce
Corn tortilla chips (a couple of generous handfuls), lightly crushed (optional)
1. In a soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the yellow onion, garlic and chipotle with its sauce and cook, stirring, for 5 minutes. Add the beer and cook until reduced by half, 3 minutes. Stir in the pumpkin, cumin, cinnamon and salt and pepper to taste. Stir in the chicken broth and beans and simmer for 10 minutes.
2. In a small bowl, combine the apple, red onion, jalapeño, cilantro and lime juice. In another bowl, combine the sour cream and cranberry sauce.
3. Serve the soup in bowls and top with the apple salsa, cranberry sour cream and tortilla chips, if using.
made this last night. even better today. used sam adams as the beer, and i recommend drinking a few while eating the soup :beers:
RJ's Vegan Chili
this is imprecise and vague. I generally wing it.
one fat red onion
many fresh garlic cloves
tempeh
tofu (plain, firm)
green pepper
red pepper
canned smoked green chili (couple cans)
fresh jalapeño (to taste. I used one cos the kids are eating. That won't be spicy @ all.)
chili powder
ground cumin
cayenne
red pepper
salt
black pepper
get those going in roughly that order in a nice sized pot. mix in about 1/2 a beer and simmer slowly until the beer is basically gone (about 30-60 minutes.) The spices are, again, to taste.
Add:
beans:
Garbanzo
black
kidney
navy
(about 5-6 cans in total. lean heavy on your preference, omit what you don't have)
tomato paste (1 small can)
1 can diced tomato (or one large tomato diced)
a mess of mushrooms
and about 3/4 of another beer.
Season liberally with above spices.
Bring it to a boil on medium then crank it down and let it simmer for a good long while. I'm heading for a 2+ hour simmer. stir regularly and add more beer if it gets dry.
Shoreline's Vegan Chili
1/2 cup sherry
2 tbs olive oil
4 cups chopped white onion
1 cup diced carrot
1 cup diced celery
2 cups diced red pepper
*optional* 2 chopped jalapenos
2 tbs minced garlic
8 cups black beans, cooked [4 cans]
4 cups vegetable broth / stock [2 cans]
2 cups chopped tomatoes [1 can diced]
8 tsp chili powder
4 tsp ground cumin
1 tsp oregano
4 tbs honey
4 tbs tomato paste
1/2 cup chopped fresh cilantro
saute onion in sherry and olive oil until translucent.
add carrots, celery and peppers; saute for another 5 minutes or until softened.
add garlic, saute another minute.
add remaining ingredients; bring to a boil, then reduce heat to low and let simmer for at least an hour. add the cilantro at some point in the last hour so it adds flavor but doesn't totally turn to mush.
serve with sour cream, shredded monterey jack or cheddar cheese, chopped jalapenos and more chopped onions if so desired. [for you ovo-lacto vegans].
*i usually don't add the jalapenos in and throw them on top of the chili so the kids can eat it.
ingredient and spice amounts are approximate. i usually wing it and adjust the flavor accordingly during cooking. this is a great and flavorful chili.
a tip i have found with vegan chili is to roughly chop raisins or dried cranberries (not crasins, too much added sugar) and add them to the mix. they just soak up the flavor and the texture of them is very similar to beef. so close that people would not really even know.
Quote from: Bobafett on February 08, 2008, 01:27:40 PM
a tip i have found with vegan chili is to roughly chop raisins or dried cranberries (not crasins, too much added sugar) and add them to the mix. they just soak up the flavor and the texture of them is very similar to beef. so close that people would not really even know.
Interesting idea. the crumbles tempeh & tofu fool
some people. It at least gives enough varied texture that they don't seem to miss it.
Me, I hate beef.
Oh man, maybe a place containing heads isn't the place to do it but...
I LOVE BEEF! The other dark meat. A filet wrapped in bacon... 73% lean ground chuck in a frying pan, in onions (White Castle! If it's even beef). Pot Roast. Jedi's flank steak recipe. A NY strip. So damn good.
Quote from: jephrey on February 08, 2008, 09:00:43 PM
Oh man, maybe a place containing heads isn't the place to do it but...
I LOVE BEEF! The other dark meat. A filet wrapped in bacon... 73% lean ground chuck in a frying pan, in onions (White Castle! If it's even beef). Pot Roast. Jedi's flank steak recipe. A NY strip. So damn good.
You're not alone. I'm just not with you.
My wife likes cow, though.
heh, I'm sure there are a lot of beefys around... As wells as greenies. But hey, if we went out together, we'd lick the platter clean, and that's what it's all about... Licking the platter.
Bob Marley
Made some banging Thai style Lemongrass chicken with rice the other night.
I dont use recipes or measurements, all top of the dome, so here goes:
-Chopped up a few garlic cloves, minced up a nice hunk of ginger, a good length of finely diced lemongrass, and just thewhites of some green onions.
-Sauteed in a bit of olive oil just to flavor the oil.
-Then threw in a few chopped boneless skinless chicken thigh meat chunks i got from a local organic farm. (dont sleep on dark meat people, much tastier and jucier than cwhite meat)
-Sauteed that till get a little color and still just before done.
-Threw in the shreds of 2 carrots ( i like to use a peeler and just peel the carrots down in strips, like carrot noodles)
-a little bit of a dry white wine, some fish sauce, juice of a lime or 2, and som sriracha hot sauce.
-Let that simmer for a bit till the chicken is fully done.
-Toss in the green tops of the green onions, and a bunch of chopped cilantro (i love cilantro, makes RJ puke)
s-erve over some rice (i prefer basmati rice just cause i grew up eating it)
Enjoy!!
sounds yummy! thanks for the share!
(10 - 12 pasilla chili's) - grill them until blackened, peal them, then sautee` in butter....then put them in a blender with a (12 oz. container of sour cream) also add (2 teaspoons of chicken bullion powder), this is the sauce....then cook (1lb. of boneless chicken breasts), and cut up into chunks...then cook (1lb.of penne noodles)...mix together and top it off with (monterey jack cheese)....this is a completly awesome southwest dish that will have a spicey food meat eaters mouth watering!!!! please try and enjoy....
wow, that sounds really good... might just do that tonight
Haven't sifted through all of these but I plan to -- can't imagine we dont have some dank food cooking from us paugers.
Here's a college inspired recipe that has been very good to me! (and it's easy and fast)
Shredded chicken black bean-potato fajitas
Ingredients
3 Chicken Breasts
1 Packet of Taco Seasoning
1 Can of Black Beans
1 Green Pepper
A white onion
Some potatoes
Some olive oil
Black Pepper
Tortillas (about 6)
What you do
Cut the potatoes (however much you want) up into small piece (either round or square, whatever), put them in a pan with a small amount of olive oil on medium-low heat, covered. Chop up the green pepper and the onion (I usually go heavy on the vegetables, because veggies are cheap and fill you up...and they're good for you!), and throw the veggies into the pan with the potatoes (I like to cut them up long-style).
Chop up each chicken breast into three chunks (make sure they're completely thawed if you froze them). Throw them into a pot of boiling water, and keep them boiling until they're white all the way thru (no pinkness! usually this takes like 35 min). Once the chicken is cooked, take the pieces out of the water, get two forks, and start shredding (go in the direction of the "Grain" of the meat, you'll figure it out real fast!) Put the shredded chicken in a bowl, and mix up 1 package of taco seasoning (to taste) very well with the chicken. Once the chicken is flavored, put it in with the potatoes and veggies. If the potatoes aren't done cooking yet, wait til they're done. The veggies should be done. Whenever you add the chicken, add the can of black beans, and some pepper to taste.
Now you're pretty much done, just heat up some tortillas and you've got the fixins for a DANK burrito, or a fajita, or whatever.
This will feed 3 VERY hungry stoners, with plenty of leftovers for breakfast :-D!
Enjoy!
Quote from: jephrey on May 29, 2006, 10:01:50 PM
I just found this and will try it in the next month. Sounds awesome.
Acadian peppered shrimp
3lbs shrimp in shell
3/4C Butter (sweet cream, salted)
3/4C Olive Oil
3cloves garlic minced
2 bay leaves
1/2t rosemary
1/2t oregano
1/2t cayenne
1/2t salt
1/4t nutmeg
1/2t paprika
5t black pepper (suprisingly, cooking with black pepper adds a ton more kick than adding it after. this ought to add a very nice punch)
2t fresh lemon juice, not that canned shit you fucking fascist (Will anyone get this reference?)
melt butter in heavy frying pan and cook over medium heat until sauce is a light golden color (I'll use a wok). Drop in shrimp and cook for about 6 minutes per side (Just until they're pink). Serve at once as peel and eat, and spoon leftover sauce on each portion. Serve with french bread to sop up the sauce.
I can't wait. Results to follow in a couple weeks.
Jephrey
Looks good, but too me as a cook. I think you might even flare it up a notch higher with Ginger instead of the Nutmeg. or as a good alternative if you don't like Nutmeg. Nice looking recipe though.
Isreali Baked Chicken
Season your chicken lightly with whatever you prefer.
Mix the following to a honey like thickness depending on how much you need
French dressing - 1/2 a cup
Apricot Jam - small jar 6oz
onion soup mix - maybe half a packet, but use your common sense here
Bake Chicken about 35 - 40 minutes Brush or spoon and spread the glaze over the chicken and bake for another 10 miutes to finish it off.
quick and easy, more than enough glaze for 2 chickens.
After looking at it, it seems very simple, but I love my mom's NE clam chowder. And after looking at it again before posting, it looks even simpler, but maybe that's why I like it.... Lotsa pepper for me...
Any suggestions from some of you food aficionados on particular spices (like I wonder if something like nutmeg or anise would be good in something this simple)
2 cans (7 oz) oysters minced - I'm going WHOLE!!!
1 C. diced Celery
1 C. diced Potato
1 C. diced onion
1 stick butter, melted
¾ C. Flour
1 quart half and half (I use 2 C. half and half and 2 C. skim milk) - Jephrey is going with 4C 2%.
1 ½ t. sugar
½ t. salt
dash of pepper
Drain juice of clams into a saucepan. Add celery, potato and onion. Simmer for 20 minutes stirring occasionally.
In another saucepan melt butter then add flour and stir. When fully mixed slowly stir in half and half, stirring constantly till all is added. Cook over medium heat till thick. (Microwave works great too, just do 3 minute increments and whisk after each 3 minutes of cooking time.
Add vegetables to thickened cream mixture.
Add sugar, salt and pepper.
a little anise is always a good thing
I don't know if I gave my Chicken Paprikash recipe before...
My grandma was part Czech, and the one dish that was as "different" as I can think is this... It's basically chicken in a sauce that consists of a shit-ton of paprika, mustard seed, and other "indian" style stuff (and condensed milk, which is similar but different to the yoghurt that many indian recipes call for). You also stir up your own flour/eggs/milk to make homemade noodles which are AWESOME even though they're basic too. The final part is a cool cucumber cream sauce (like tsatsiki (sp?) somewhat)... I like the noodles and chicken so much, I don't make the sauce, but this time, I'm doing it up. I'll try to get pics and will post the recipe along with it... I dare anyone to try it.
Quotea little anise is always a good thing
do I need a sarcasm detector, or... :lol:
FWIW...i do a ton! of NE Clam Chowder (about 4 gal every 2 days) and it is really a very simple recipe to do, with knockout tastes...with the 2% milk you may need to up the roux just a bit (flour and butter mix) and i usually add some bacon and bacon fat to mine...my favorite herb to add is dill, but a little toasted ground anise seed would work wonderfully with the dill, as they both are related in flavor, with anise being a bit more earthy and dill being a bit on the higher "liquorish" taste profile. do it up!
Quote from: mirthbeatenworker on December 09, 2008, 11:27:02 PM
a little anise is always a good thing
I knew a girl in high school named Anise, and yes, a little Anise was a good thing. :wink:
Here's the deal
saute in a stock pot
1 medium onion
2T butter
1T paprika
1t mustard seed
salt and pepper a fryer chicken (legs thighs breasts) and drop it in the saute
add about 1t salt and 1t pepper and 2.5 OZ of paprika (yes, it's about a jar and a half) and about a cup of water. (It'll seem dry, but that's ok)
boil, then reduce and simmer for an hour or more covered. Break up the chicken along the way.
reduce to keep warm and add a can of condensed milk...
Noodles
4C flour, 3 eggs, water until it's sticky but manageable, 1t salt.
Boil up saltwater and drop strips of the noodles in there. I hold the bowl until the dough is just over the edge and I scrape a strip into the water. It took me an hour and a half to do it.
Watch out for bones.
The cucumber is something like 3 cucumbers peeled and sliced thin (2mm) soaked in saltwater and squeezed out then add some vinegar and 1/4 can condensed milk, salt and maybe I'm missing something.
Anyway, eat it up!
----------------
I will try the dill this time on the chowder, thanks for the tips! You ever put corn in it too?
i haven't done the corn in the Clam chowder, but i have made a green chile chicken cheddar corn chowder just to f#@k with the waitresses at the table!
that sounds great. recipe?
Just wanted to bump this thread in case anyone is in a quandary over what to fix today. I'll be making jephrey's chili. Thanks again jephrey. :beers:
Quote from: jephrey on October 19, 2007, 11:46:39 PM
alright, it's fall... Although I've been eating 1-2 bowls of chili per week since January (typically a bowl with a pale ale at the Onion pub for lunch on Wednesday) and then if I've made it for dinner, it's finally time to break out the recipe that I've been recently adhering to...
1lb ground beef
1/4 to 1/2 green bell pepper chopped
1 poblano pepper chopped
1 small to medium onion chopped
2 cloves garlic chopped
S+P to taste
fry those things up in the bottom of the stock pot... Drain only some of the grease.
After the onions are translucent and the beef is at least mostly cooked add (these are total approximations)
6oz of a well hopped IPA or red or brown ale (I've done it with all 3 to good success)
1T brown sugar
1/2 t curry powder
1t oregano
1/4t paprika
1/4t cayenne
1/4t red pepper flakes
about 8 dried chopped chili peppers
1 habanero pepper
a grip of chopped fresh cilantro
3/4t cumin
then do up the tomatoes, I go with (these are the normal 14 or so ounce cans)
2 cans of diced tomatoes
1 can tomato sauce or puree'd tomatoes
1 "mini can" of tomato paste (you know what I'm talkin'bout)
Simmer for a LONG time -- HOURS. Then add
1/2 can corn
3/4 can black beans
1 can kidney beans (dark or light don't matter, they're both pink on the inside :wink: )
Simmer for another half hour. DONE
Best served with sweet cream butter and sourdough bread, but oyster crackers work too.
garnish with chopped green onions and cheddar.
My thoughts on chili and this recipe in particular...
This recipe is for pretty spicy chili. You could remove the habanero or some of the chili peppers or cayenne or pepper flakes to reduce the heat (I'd start with the flakes and cayenne because the habanero and chili peppers provide more flavor that you want in this chili.) The poblano pepper and cilantro along with the cumin give it a Mexican feel... When you add the cilantro, it's a great scent... I go with corn and black beans just for flair but I've made it without them and the chili has been good. The beer is necessary and when you add it, you can really tell how it aids the flavor... Get a heavily hopped beer because that will impart the most. This must be eaten with a beer in hand. Best is to drink the beer you added to the chili when you eat it. So awesome.
Alterations... Don't be afraid to add leftover salsa, giardiniera, taco sauce, jalapenos, tabasco, chulula, or anything else you have laying around.
I know that many have their own recipe that they swear by, and this ever-changing one is the one that I dig the most.
Tonight's chili was made with Lagunitas Imperial Red (which is my new favorite red ale - move over cascazilla) and it is superb.
I know there are a few of you on here that like to cook. I was wondering if you all could recommend some Gluten Free Recipes or if there was a good place on the interwebz to find something like that.
Quote from: antelope19 on July 08, 2009, 09:39:00 AM
I know there are a few of you on here that like to cook. I was wondering if you all could recommend some Gluten Free Recipes or if there was a good place on the interwebz to find something like that.
Can't suggest any personally, but
http://tinyurl.com/l5aukb
Quote from: antelope19 on July 08, 2009, 09:39:00 AM
I know there are a few of you on here that like to cook. I was wondering if you all could recommend some Gluten Free Recipes or if there was a good place on the interwebz to find something like that.
http://www.epicurious.com/recipesmenus/advancedsearch
You check off "gluten free" and do your search, or just browse them all. I love epicurious.com as it has all of the recipes from Bon Appetit and Gourmet magazine from the past 20 years or so. Plus you can check out the ratings and reviews to see whether or not it's worth the trouble.
Quote from: rowjimmy on July 08, 2009, 09:45:20 AM
Quote from: antelope19 on July 08, 2009, 09:39:00 AM
I know there are a few of you on here that like to cook. I was wondering if you all could recommend some Gluten Free Recipes or if there was a good place on the interwebz to find something like that.
Can't suggest any personally, but
http://tinyurl.com/l5aukb
:lol:
yeah, yeah, yeah.......
OBVIOUSLY, I can google it. I guess I was more looking for stuff people have actually tried. I know there are a few chefs on here.
Quote from: khalpin on July 08, 2009, 09:48:31 AM
Quote from: antelope19 on July 08, 2009, 09:39:00 AM
I know there are a few of you on here that like to cook. I was wondering if you all could recommend some Gluten Free Recipes or if there was a good place on the interwebz to find something like that.
http://www.epicurious.com/recipesmenus/advancedsearch
You check off "gluten free" and do your search, or just browse them all. I love epicurious.com as it has all of the recipes from Bon Appetit and Gourmet magazine from the past 20 years or so. Plus you can check out the ratings and reviews to see whether or not it's worth the trouble.
Thank You, khalphin!
the only thing ive ever worried about doing gluten-free was baked goods, cookies, etc. the only gluten-free cookie recipe ive ever used is Alton Brown's.
http://www.foodnetwork.com/recipes/alton-brown/the-chewy-gluten-free-recipe/index.html
as far as entrees and appetizers and shit go, i rarely use flour or other glutenous products in my day-to-day cooking, and unless youre always making roux and gravy or something it shouldnt be that hard to avoid flour or wheat products in your cooking.
if youve got something in mind that does include flour or wheat products, i could probably tell you how to avoid it and what to use as alternatives. but baked stuff is the most common thing that needs to be altered to avoid gluten.
Quote from: guyforget on July 08, 2009, 09:55:12 AM
the only thing ive ever worried about doing gluten-free was baked goods, cookies, etc. the only gluten-free cookie recipe ive ever used is Alton Brown's.
http://www.foodnetwork.com/recipes/alton-brown/the-chewy-gluten-free-recipe/index.html
as far as entrees and appetizers and shit go, i rarely use flour or other glutenous products in my day-to-day cooking, and unless youre always making roux and gravy or something it shouldnt be that hard to avoid flour or wheat products in your cooking.
if youve got something in mind that does include flour or wheat products, i could probably tell you how to avoid it and what to use as alternatives. but baked stuff is the most common thing that needs to be altered to avoid gluten.
I actually had some Gluten Free Carrot Cake last night that was delicious!
Also, If youre not into trying to bake things yourself, I know someone in NYC whose mom has a mail-order gluten-free baked goods business.
there's a great book fair in Chicago, on Printer's row every year....
i strayed away from my diet that i liked a lot about a year ago and i'm tryign to work my way back to it...
i was Pescatarian.... which means i only ate seafood as far as meat was concerned....
anyhow, i bought a great cookbook from some people there, and they have a few gluten/dairy free book to try out.....
http://healthy-eating.com
QuoteGluten-Free French Desserts and Baked Goods
Valerie Cupillard
Enjoy Valerie's secrets for employing a wealth of gluten-free ingredients that will allow you to easily prepare tasty, original baked goods that will tempt your family and introduce new flavors to your guests. Many color photos - 144 pgs oversize
and this is a site that seems to be super beginner friendly....
http://glutenfreegoddess.blogspot.com/2009/04/gluten-free-cheat-sheet-how-to-go-g.html
(and if you dig vegan based stuff, and the place is still there in Carytown... hit up the bakery/coffee shop on the corner by the 7-11 & wachovia bank... best vegan zuccini and pumpkin bread on earth....i think it's called Betsy's...)
Been a while - anyone got some new recipes they want to share?
Here's my recipe for boneless fried chicken. I hope someone tries this, because it's easy and DELICIOUS.
Ingredients
Boneless chicken breasts
Eggs
Honey
Milk
Flour
Old Bay
Garlic Pepper
Chili Powder
Salt
Canola Oil
How you do it
Cut up the chicken breasts to the size/thickness you want. Poke some holes in them with a fork. Toss them in a ziplock bag. Add to the ziplock bag: 4 beaten eggs, 1/4 cup milk, 1 1/2 tbsp honey. Move the chicken around in the bag so as to get max coverage. Seal the bag and put it in the fridge for about 2 hours (although, the longer the better).
For the "breading" (not really breading, but who cares), I don't really have specific amounts for each of these ingredients, and of course it all depends on how much you're making, but I'll just list them in order of "most to least".
In a large bowl, combine: Flour, Old Bay seasoning (a good amount, you want the mixture to be decently red), garlic pepper (garlic powder works fine too), Chili powder and some salt. Taste the mixture to see how you like it. The old bay will give it a bit of a kick. Don't make it too salty or else the chicken will dry up.
Put cooking oil in a pan on medium heat. You want enough oil so that the pan is covered, and it goes to about halfway the thickness of the chicken.
Take your chicken pieces out of the ziplock bag and one-by-one put them in your dry "breading" mixture. Get them well covered, and then place them on your heated pan. Put some more of the dry mixture on top of the chicken once its in the pan. Cook for 7 minutes on each side, but do not flip back and forth, or else the chicken will be too tough.
I've never shared this recipe with anyone, but a lot of people ask for it. Feel special, paug!
Enjoy!
Here's whats for dinner tonight:
French Onion Soup
Ingredients:
4-5 large red onions
Handful of Fresh Thyme
7-8 Garlic Cloves
2-3 Packets of Powdered AuJus
1 Bottle of Kitchen Bouquet Browning and Seasoning Sauce
5-6 Cans of Beef Broth
Approx 1/4 Bottle of a Dry Red Wine
Smoked Provolone Cheese (or other white smoked cheese, the higher end the better)
1 Baguette (The skinny kind, preferably from local bakery and not supermarket which isn't usually crusty enough)
1 Stick of Butter (yes it has to be butter)
1. Slice onions in half lengthwise (from stem to root) and slice halves into approx 1/2 cm "rings"
2. Crush garlic and set aside
3. Gather thyme from stems and give the pile a once over with a chef's knife. Doesn't need to be too small, just enough to sort of bruise the leaves to open up the oils that give flavor.
4. Melt approx 3/4 stick of butter in large sauce pan. You're gonna need the big guy for this recipe.
5. Add onions and thyme to the pan and stir until everything is coated in butter. Turn heat down to low. Here is where patients will be involved. The object is to caramelize the onions, too cook them slowly until you see them turn a nice brown. Cooking the onions too fast will result in burning them and adding a bitter taste to your soup. You will probably need at least an hour for this process to occur, and you will have to do some stiring in that hour, so you can't just walk away. If you notice the onions boiling, you need to turn down the heat. Covered or uncovered doesn't matter too much, though I tend to keep temp control better uncovered.
6. Add garlic about halfway through the carmilization process.
7. While onions are cooking, make crustinies for the top of the soup.
- Slice bread into thick wafer sized slices
- Brush melted butter on each side of bread and place on a cookie sheet
- If you so choose, dried herbs can be added to the melted butter
- Place cookie sheet in oven and set oven to broil
- Watch the bread. Turn it when the side facing the broiler starts to brown. It is very easy to burn the bread this way, so attention will need to be focused on the process.
- Let bread cool. Should produce a hardened brown disc.
8. When onions have completely caramelized, add 1/2 bottle of Kitchen Bouquet, stir. Then add AuJus packets, stir. Then add red wine (it is important to not use Burgundy or other sweet red wine, the onions should be the only thing adding sweetness to your soup). Stir the ingredients well and add beef broth. Increase heat to medium and bring to a boil.
9. While soup is heating, slice cheese into thin slices. You are aiming for slices that will melt easily under the broiler but still add a nice layer on the top of the soup.
10. Boil the soup for a few minutes and decrease to a simmer. How much time the soup simmers is up to you. You could serve the soup after 15 mins or so, but an hour or so is better.
11. To serve soup, ladle into oven safe bowls. Then float toasted bread on top of soup. On top of the bread add a generous, though meltable, layer of cheese. Turn oven to broil again and place soup in oven. Broil the soup until the cheese layer begins to brown.
Serve and enjoy.
Edit to add picture of Kitchen Bouquet Browning which some of you may not be familiar with:
(http://www.practicallyedible.com/edible.nsf/images/kitchenbouquet/$file/kitchen-bouquet--01.gif)
hey i work for the bonefish grill as some of you know. and if you have ever been to one and had the bang bang shrimp you know its the shit. and if you haven't and you want the best spicy dipping sauce ever here ya go. i usually make a shit ton of this but i will break it down for ya here.
1 half gal of mayo
1.5 cups of chili garlic sauce
.5 cup of sweet thai chili sauce
.25 cup of lemon juice
1 tbls white vinegar
if youve had it you know what its all about, and if not i dare you to try it with anything. I swear I have been eating it with chicken, fires, shrimp, anything thats good to eat will be equally accompanied by this sauce.
Quote from: McGrupp on November 08, 2009, 11:48:29 AM
Been a while - anyone got some new recipes they want to share?
Here's my recipe for boneless fried chicken. I hope someone tries this, because it's easy and DELICIOUS.
Ingredients
Boneless chicken breasts
Eggs
Honey
Milk
Flour
Old Bay
Garlic Pepper
Chili Powder
Salt
Canola Oil
How you do it
Cut up the chicken breasts to the size/thickness you want. Poke some holes in them with a fork. Toss them in a ziplock bag. Add to the ziplock bag: 4 beaten eggs, 1/4 cup milk, 1 1/2 tbsp honey. Move the chicken around in the bag so as to get max coverage. Seal the bag and put it in the fridge for about 2 hours (although, the longer the better).
For the "breading" (not really breading, but who cares), I don't really have specific amounts for each of these ingredients, and of course it all depends on how much you're making, but I'll just list them in order of "most to least".
In a large bowl, combine: Flour, Old Bay seasoning (a good amount, you want the mixture to be decently red), garlic pepper (garlic powder works fine too), Chili powder and some salt. Taste the mixture to see how you like it. The old bay will give it a bit of a kick. Don't make it too salty or else the chicken will dry up.
Put cooking oil in a pan on medium heat. You want enough oil so that the pan is covered, and it goes to about halfway the thickness of the chicken.
Take your chicken pieces out of the ziplock bag and one-by-one put them in your dry "breading" mixture. Get them well covered, and then place them on your heated pan. Put some more of the dry mixture on top of the chicken once its in the pan. Cook for 7 minutes on each side, but do not flip back and forth, or else the chicken will be too tough.
I've never shared this recipe with anyone, but a lot of people ask for it. Feel special, paug!
Enjoy!
WOW!!! This is a good recipe :banana: :beers: :beerbang:
Quote from: metalzone58 on November 15, 2009, 02:37:31 PM
Quote from: McGrupp on November 08, 2009, 11:48:29 AM
Been a while - anyone got some new recipes they want to share?
Here's my recipe for boneless fried chicken. I hope someone tries this, because it's easy and DELICIOUS.
Ingredients
Boneless chicken breasts
Eggs
Honey
Milk
Flour
Old Bay
Garlic Pepper
Chili Powder
Salt
Canola Oil
How you do it
Cut up the chicken breasts to the size/thickness you want. Poke some holes in them with a fork. Toss them in a ziplock bag. Add to the ziplock bag: 4 beaten eggs, 1/4 cup milk, 1 1/2 tbsp honey. Move the chicken around in the bag so as to get max coverage. Seal the bag and put it in the fridge for about 2 hours (although, the longer the better).
For the "breading" (not really breading, but who cares), I don't really have specific amounts for each of these ingredients, and of course it all depends on how much you're making, but I'll just list them in order of "most to least".
In a large bowl, combine: Flour, Old Bay seasoning (a good amount, you want the mixture to be decently red), garlic pepper (garlic powder works fine too), Chili powder and some salt. Taste the mixture to see how you like it. The old bay will give it a bit of a kick. Don't make it too salty or else the chicken will dry up.
Put cooking oil in a pan on medium heat. You want enough oil so that the pan is covered, and it goes to about halfway the thickness of the chicken.
Take your chicken pieces out of the ziplock bag and one-by-one put them in your dry "breading" mixture. Get them well covered, and then place them on your heated pan. Put some more of the dry mixture on top of the chicken once its in the pan. Cook for 7 minutes on each side, but do not flip back and forth, or else the chicken will be too tough.
I've never shared this recipe with anyone, but a lot of people ask for it. Feel special, paug!
Enjoy!
WOW!!! This is a good recipe :banana: :beers: :beerbang:
Glad you liked it! Did you end up finding the Old Bay? :beers:
Yes, I did. I've never heard of it or seen it before, but it was easy to find in my local grocery store.
I got a couple.
San Francisco Patty Melt.
-1 lbs of lean sirloin
-1 slice of swiss/burger
-onions (about a handful)
-mushrooms (about a handful)
-1/8 stick butter
-Oregano
-Garlic
-Pepper
-mayo
-ketchup
-sourdough bread
I will preface that I pan fry my burgers, I like it better that way.
So I begin by taking the 8th of butter and coat the pan with it. I also add a small touch of cooking oil. I split the pound of beef into 4 patties. Before cooking the patties. I throw in some oregano and garlic into the pan. Add a pinch of pepper too. Now throw two patties in at a time, and press down on the pan, and then quickly flip them and do the same. this soaks up the flavor of the butter, oil, oregano and garlic. cook the burgers like you would normally. I keep the stove at half heat capacity. I flip every 2-3 minutes. Now while the burgers near half way, I take another pan and add some oil to it. You'll cook the onions and mushrooms together.
You need to time it so the burger and veggies finish together. Now what I do as the veggies near completion is throw a slice of swiss cheese on them, and let it melt.
Finally put the burger together and do the melt part. Take the burger and cook the sourdough bread in the pan where you cooked the burger. Get the bread toasty brown.
I serve with a side of fries or chips.
Breakfast Burrito
-2 eggs/burrito
-shredded Monterrey jack cheese
-hashbrowns
-sausage patties/1 per burrito
-onions
-peppers
-burrito wrap
-salsa
I time all three to finish together. The sausage takes the longest to cook, so start with that first. then the hasbrowns and finally the eggs/peppers & onions (start by cooking the onions and peppers, then I add two eggs and scramble them with the onions and peppers). Once the sausage is done I cut up into little pieces. I then lay the burrito flat on a plate, add the hashbrowns first, then the eggs/peppers & onions, and finally the sausage. I wrap, then I sprinkle a lot of cheese on it and melt in the microwave (20-30 seconds tops). Finally top with salsa.
Taken from http://allrecipes.com/Recipe/Banana-Banana-Bread/Detail.aspx and changed slightly. It's a standby for baking when I'm in the mood, and is really good with 1/4 cup walnuts and 1/4 cup chocolate chips or so. Just made a batch tonight for this weekend, I can bring some to share, though there might not be much left by the time I meet up with you all :)
Banana Banana Bread
Ingredients
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup butter
* 3/4 cup brown sugar
* 2 eggs, beaten
* 2 medium-size bananas
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes (too long for my oven, besides I like to keep it good and moist)
I made homemade Cream of Tomato & Basil soup, last night. Grilled cheese with a nice loaf of fresh Italian bread and Velveeta (it melts so well). The soup turned out great.
Ingredients:
-7 medium sized vine-ripened tomatoes
-1 sleeve (that's how they sell em) of vine ripened cherry tomatoes, for sweetness
-2 cloves of garlic, minced
-1 medium sized onion, chopped
-fresh basil (a good to fair amount)
-salt and pepper to taste
-1/2 cup of olive oil
-1/2 pint of heavy cream
-2 cups of vegetable stock
Directions (this was done off the cuff, no real, exact measuring was done):
First, I quartered the whole tomatoes, and halved the smaller cherry tomatoes. I put them in a roasting pan with the chopped onion, garlic, salt and pepper, and some of the basil. I tossed it all with the olive oil, then roasted the whole thing for 35-40 min, oven @ 450 degrees.
After I removed it from the oven, I let the whole mixture cool for about 15 minutes. Then I dumped it all into my blender, and set it to puree. I was going to strain it, but the blender did a nice job of making a really smooth consistency. I didn't notice any bits of skin, seeds, garlic or onion.
Next, I poured the mixture into a 4 quart soup pot, and added the vegetable stock, heavy cream, and the rest of the basil. I bought it up to a boil for about 30 minutes, then let it simmer till serving.
Some may balk at the Velveeta grilled cheese, but it came out bangin'. :-D
I don't know if everyone here is familiar with pecan pie, but i am making one for the family today and figured i'd share my restaurants recipe with everyone. It is a great holiday dessert served warm with some vanilla ice cream.
Preheat oven to 350 degrees.
1 10" frozen pie shell
1 c Karo syrup (health nuts, please use brown rice syrup or maple syrup)
.5 c brown sugar
.5 c granulated sugar
4 T butter, melted
1.5 c pecans
3 whole eggs
1 egg yolk
1 tsp salt
1 tsp vanilla extract (madagascar pure, if you have it)
2 tsp high quality bourbon (Woodford, ahemmm, has lots of nice vanilla and caramel flavors!)
In small sauce pan combine sugar, b. sugar, butter, and karo. Bring to simmer and cook 5 minutes. Remove from heat and set aside. Lightly beat eggs, yolk, salt, vanilla and bourbon. Once sugar mixture has cooled, 10 minutes, whisk in eggs and half the pecans. Pour the mixture into the pie shell, top with remaining nuts and bake at 350 for 45-60 minutes. The best way to tell if the pie is done is by shaking it gently in the oven. If it wobbles like a belly-dancer's belly, it is ready. Cool on wire reck befor cutting into it.
Enjoy! Happy holidays all my fellow paugers!
ps...out in Flagstaff, i did this same recipe but made it with the maple syrup and walnuts....very delicious.
OK, I have to post this as we had it tonight, it's a family favorite and it's really easy. It's a Rachael Ray recipe and my kids love it.
Serve with good bread to soak up the sauce. I've also served it over egg noodles.
Use a good red wine, one that you would serve with this...
Quick Coq au Vin
Adapted from Rachael Ray's 30 Minute Meals
Ingredients:
2 large boneless skinless chicken breasts (about 1 1/2 lbs)
3 boneless skinless chicken thighs
2 T. extra-virgin olive oil
1/2 cup all-purpose flour
1 1/2 cups dry red wine
14 oz. chicken broth
3-4 T. tomato paste (I use 1/2 a can)
8 oz. mushrooms, sliced
1 medium onion, halved and thinly sliced
2 cloves garlic, minced
1/2 bunch fresh thyme, leaves stripped from stem and chopped (about 3 T.)
Course salt and freshly ground pepper
Directions:
Cut the chicken into large pieces. Combine flour, salt and pepper to taste. Dredge chicken in the flour mixture.
Heat oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer. Cook until browned, 4 to 5 minutes per side. Remove chicken from pan.
Add mushrooms, garlic, and onions to pan. Cook until softened, about 5 minutes. Add red wine and scrape up any browned bits stuck to the bottom of the pan. Add chicken broth and stir to combine. Return chicken to the pan and stir to combine. Sprinkle thyme over the chicken mixture. Season w/ salt and pepper to taste.
Bring to a boil. Stir in tomato paste. Reduce heat to medium-low and simmer until thickened, about 10 minutes. Serve over hot egg noodles. or with good warm crusty bread.
Quote from: shoreline99 on December 06, 2009, 07:46:33 PM
OK, I have to post this as we had it tonight, it's a family favorite and it's really easy. It's a Rachael Ray recipe and my kids love it.
Serve with good bread to soak up the sauce. I've also served it over egg noodles.
Use a good red wine, one that you would serve with this...
Quick Coq au Vin
Adapted from Rachael Ray's 30 Minute Meals
Ingredients:
2 large boneless skinless chicken breasts (about 1 1/2 lbs)
3 boneless skinless chicken thighs
2 T. extra-virgin olive oil
1/2 cup all-purpose flour
1 1/2 cups dry red wine
14 oz. chicken broth
3-4 T. tomato paste (I use 1/2 a can)
8 oz. mushrooms, sliced
1 medium onion, halved and thinly sliced
2 cloves garlic, minced
1/2 bunch fresh thyme, leaves stripped from stem and chopped (about 3 T.)
Course salt and freshly ground pepper
Directions:
Cut the chicken into large pieces. Combine flour, salt and pepper to taste. Dredge chicken in the flour mixture.
Heat oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer. Cook until browned, 4 to 5 minutes per side. Remove chicken from pan.
Add mushrooms, garlic, and onions to pan. Cook until softened, about 5 minutes. Add red wine and scrape up any browned bits stuck to the bottom of the pan. Add chicken broth and stir to combine. Return chicken to the pan and stir to combine. Sprinkle thyme over the chicken mixture. Season w/ salt and pepper to taste.
Bring to a boil. Stir in tomato paste. Reduce heat to medium-low and simmer until thickened, about 10 minutes. Serve over hot egg noodles. or with good warm crusty bread.
I'm going to pick up the ingredients today and make it sometime this week. Looks promising. Thanks for throwing this up here.
Kev - it's REALLY easy. I make this all the time. And it's great.
Quote from: jephrey on October 19, 2007, 11:46:39 PM
alright, it's fall... Although I've been eating 1-2 bowls of chili per week since January (typically a bowl with a pale ale at the Onion pub for lunch on Wednesday) and then if I've made it for dinner, it's finally time to break out the recipe that I've been recently adhering to...
1lb ground beef
1/4 to 1/2 green bell pepper chopped
1 poblano pepper chopped
1 small to medium onion chopped
2 cloves garlic chopped
S+P to taste
fry those things up in the bottom of the stock pot... Drain only some of the grease.
After the onions are translucent and the beef is at least mostly cooked add (these are total approximations)
6oz of a well hopped IPA or red or brown ale (I've done it with all 3 to good success)
1T brown sugar
1/2 t curry powder
1t oregano
1/4t paprika
1/4t cayenne
1/4t red pepper flakes
about 8 dried chopped chili peppers
1 habanero pepper
a grip of chopped fresh cilantro
3/4t cumin
then do up the tomatoes, I go with (these are the normal 14 or so ounce cans)
2 cans of diced tomatoes
1 can tomato sauce or puree'd tomatoes
1 "mini can" of tomato paste (you know what I'm talkin'bout)
Simmer for a LONG time -- HOURS. Then add
1/2 can corn
3/4 can black beans
1 can kidney beans (dark or light don't matter, they're both pink on the inside :wink: )
Simmer for another half hour. DONE
Best served with sweet cream butter and sourdough bread, but oyster crackers work too.
garnish with chopped green onions and cheddar.
My thoughts on chili and this recipe in particular...
This recipe is for pretty spicy chili. You could remove the habanero or some of the chili peppers or cayenne or pepper flakes to reduce the heat (I'd start with the flakes and cayenne because the habanero and chili peppers provide more flavor that you want in this chili.) The poblano pepper and cilantro along with the cumin give it a Mexican feel... When you add the cilantro, it's a great scent... I go with corn and black beans just for flair but I've made it without them and the chili has been good. The beer is necessary and when you add it, you can really tell how it aids the flavor... Get a heavily hopped beer because that will impart the most. This must be eaten with a beer in hand. Best is to drink the beer you added to the chili when you eat it. So awesome.
Alterations... Don't be afraid to add leftover salsa, giardiniera, taco sauce, jalapenos, tabasco, chulula, or anything else you have laying around.
I know that many have their own recipe that they swear by, and this ever-changing one is the one that I dig the most.
Tonight's chili was made with Lagunitas Imperial Red (which is my new favorite red ale - move over cascazilla) and it is superb.
Making this tonight! Thanks Jeph!
PS - using Sierra Celebration Ale that RJ left at my house :-D
jephrey - that chili recipe was the dankness. i'm saving it and making it again. thanks! :beers:
Hey everyone...
Just wanted to share this very easy cookie recipe with all of you! ...and, they taste great!
Have a wonderful holiday!!!
Jose Cuervo Christmas Cookies
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup or brown sugar
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Jose Cuervo Tequila
Sample the Cuervo to check quality. Take a large bowl,
Check the Cuervo again, to be sure it is of the highest quality,
Pour one level cup and drink.
Turn on the electric mixer. Beat one cup of butter
In a large fluffy bowl.
Add one peastoon of sugar. Beat again. At this point
it's best to make sure the Cuervo is still ok, try another
Cup just in case.
Turn off the mixerer thingy.
Break 2 leggs and add to the bowl and chuck in the cup
Of dried fruit.
Pick the frigging fruit off the floor.
Mix on the turner.
If the fried druit gets stuck in the beaters just pry
It loose with a drewscriver.
Sample the Cuervo to check for tonsisticity.
Next, sift two cups of salt, or something. Who geeves
A sheet. Check the Jose Cuervo.
Now shift the lemon juice and strain your nuts.
Add one table.
Add a spoon of sugar, or somefink. Whatever you can
Find.
Greash the oven.
Turn the cake tin 360 degrees and try not to fall
Over.
Don't forget to beat off the turner.
Finally, throw the bowl through the window, finish the
Cose Juervo and make sure to put the stove in the wishdasher.
please use something other than cuervo. i PROMISE they'll taste 100 times better.... :)
on the other hand, i'm super anxious to try these cookies out! thanks sls!
Quote from: alcoholandcoffeebeans on December 29, 2009, 09:28:57 AM
please use something other than cuervo. i PROMISE they'll taste 100 times better.... :)
on the other hand, i'm super anxious to try these cookies out! thanks sls!
:lol: Let us know how this one turns out......
Making this tonight...
Jambalaya Sandwich - from food network
(http://img.foodnetwork.com/FOOD/2009/10/08/0132295_Jambalaya-Sandwich_s4x3_lg.jpg)
Ingredients:
* 1/4 pound thick-cut bacon, diced
* 1 pound pork butt / pork loin, cut into 1-inch cubes
* 1 pound smoked sausage, cut into 1/2-inch slices
* 1/2 pound andouille sausage, cut into 1/2-inch slices
* 1 red onion, chopped
* 1 cup thinly julienned red bell peppers
* 1 pound boneless chicken thighs, cut into 1/2-inch cubes
* 2 celery stalks, thinly sliced
* 2 cloves garlic, chopped
* 1/4 cup chopped parsley leaves
* 3/4 cup plus 1/4 cup chopped green onions
* 2 teaspoons cayenne, or to taste
* Salt and pepper
* 1/2 cup water
* 2 sourdough bread loaves
* 1 pound Havarti cheese, thinly sliced
Directions:
Preheat oven to 200 degrees F.
In a large cast iron pot or heavy-bottomed braising pan over medium-high heat, cook the bacon until crisp and fat is rendered. Remove bacon and drain on paper towel. Set aside.
Add pork to the pan with the bacon fat and cook on medium to high heat until pork is browned on all sides, about 5 to 6 minutes. Add the sausage, onions, and bell pepper. Cook until onions are translucent. Next add the chicken, celery, and garlic, parsley, and 3/4 cup chopped green onions. Cook until chicken is cooked through, about 5 to 7 more minutes. Add the cayenne and season with salt and pepper, to taste. Stir in the water, cover and let sit for 1 hour.
Cut bread lengthwise and place in oven to toast lightly.
Spoon some of the pork mixture on the bread bottoms, top each with slices of cheese, the reserved bacon and the remaining green onions and finish with the bread tops. Serve immediately.
Easy Crock-pot Pulled Pork
Adapted from a recipe by Brad Kamer
Ingredients
1/2 Cup Ketchup
1/3 Cup Worcestershire
1/3 Cup Apple Cider Vinegar
1 Tablespoon Ground Mustard
1 Tablespoon Garlic Powder
1/2 Teaspoon Paprika
1/4 Cup Brown Sugar
1/2 Teaspoon Liquid Smoke
Dash Red Chili Pepper Flakes
Pinch Salt and Pepper
1 Medium Sweet Onion, Chopped
2 Poblano Peppers, Seeded and Chopped
3 Pounds Pork Shoulder, Trimmed of Fat.
Homemade Cole Slaw
1. Combine all ingredients except for onion, peppers and pork into crock
pot. Whisk all ingredients until well blended.
2. Place pork, peppers and onions into mixture, coating both sides of meat.
3. Cook for 8 to 10 hours under "low" slow cooker setting.
4. After meat is cooked, remove from slow cooker onto plate and break apart
with fork. If meat has any bones, please discard at this time.
5. Place meat back into warm sauce to reheat.
6. Serve on hamburger buns or Kaiser Rolls with Homemade Cole Slaw on top.
7. Enjoy.
Quote from: McGrupp on January 31, 2010, 02:04:17 PM
Making this tonight...
Jambalaya Sandwich - from food network
I just checked this recipe and it says it makes 2 sandwiches. It seems like a lot of food for 2 sandwiches. Let us know how much it actually makes. I may make it this weekend if it yields more than 2 sandwiches.
Quote from: UncleEbinezer on February 01, 2010, 04:14:22 PM
Quote from: McGrupp on January 31, 2010, 02:04:17 PM
Making this tonight...
Jambalaya Sandwich - from food network
I just checked this recipe and it says it makes 2 sandwiches. It seems like a lot of food for 2 sandwiches. Let us know how much it actually makes. I may make it this weekend if it yields more than 2 sandwiches.
A LOT more. I've had leftovers for days.
I should note that this recipe is REALLY fatty. I don't think chicks would be that into this.... Basically all of the meats and veggies cook in their own fat. Not once do you remove the fat/strain the pan. It's really really really good, and the meat gets real tender and melts in your mouth, just warning you though that your meat will be sitting in nothing but pure bacon/pork butt/sausage/chicken fat for 1-2 hrs.
I had a feeling that was the case. But man it sounds good!
(http://www.mezmeron.com/images/drooling_homer.gif)
Ok so as requested, here is the pretty easy recipe for Buffalo Chicken Dip (great for the super bowl!)
2 - 8 oz. cream cheese (softened)
1 - 16 oz. bottle of ranch dressing
1 - 10 oz. of franks hot sauce (or bigger, add to taste)
2-4 Med. Chicken Breasts (boil then chop) - (add salt, pepper, garlic salt to chicken)...I haven't always done this, and its still good
8 oz. package of shredded monteray jack/colby cheese
And pre-heat oven to 375
Mix cream cheese and dressing
Add hot sauce to taste and chicken (after boiling and shredding up) stir well
Pour into casserole dish
Pat 8oz package of cheese on top
Bake at 375 degrees for 45 min.
When done, stir well and let sit for 15 minutes
Quote from: hoodie22 on February 05, 2010, 04:03:53 PM
Ok so as requested, here is the pretty easy recipe for Buffalo Chicken Dip (great for the super bowl!)
2 - 8 oz. cream cheese (softened)
1 - 16 oz. bottle of ranch dressing
1 - 10 oz. of franks hot sauce (or bigger, add to taste)
2-4 Med. Chicken Breasts (boil then chop) - (add salt, pepper, garlic salt to chicken)...I haven't always done this, and its still good
8 oz. package of shredded monteray jack/colby cheese
And pre-heat oven to 375
Mix cream cheese and dressing
Add hot sauce to taste and chicken (after boiling and shredding up) stir well
Pour into casserole dish
Pat 8oz package of cheese on top
Bake at 375 degrees for 45 min.
When done, stir well and let sit for 15 minutes
:rawk:
My SB party is about to get better!
thanks hoodie!
Quote from: Mr Minor on February 05, 2010, 04:04:38 PM
Quote from: hoodie22 on February 05, 2010, 04:03:53 PM
Ok so as requested, here is the pretty easy recipe for Buffalo Chicken Dip (great for the super bowl!)
2 - 8 oz. cream cheese (softened)
1 - 16 oz. bottle of ranch dressing
1 - 10 oz. of franks hot sauce (or bigger, add to taste)
2-4 Med. Chicken Breasts (boil then chop) - (add salt, pepper, garlic salt to chicken)...I haven't always done this, and its still good
8 oz. package of shredded monteray jack/colby cheese
And pre-heat oven to 375
Mix cream cheese and dressing
Add hot sauce to taste and chicken (after boiling and shredding up) stir well
Pour into casserole dish
Pat 8oz package of cheese on top
Bake at 375 degrees for 45 min.
When done, stir well and let sit for 15 minutes
:rawk:
My SB party is about to get better!
thanks hoodie!
No problem! Hope it comes out well, its pretty easy, the most annoying part is boiling and shredding the chicken. My friends mom has it down, but no one has complained when I've made it, I'm still perfecting it. Its gooooood.
We use that samex EXACT recipe...I think. :) At least 98% sure.
That is money!
Made Jephrey's chili recipe last night with some Lake Placid 46'er IPA, working on my Black Bean chili recipe right now. Got all my fixin's laid in for today... :rockout:
Listening to :phish: 3/9/91...
This was pretty good last night and easy. I did not make the salsa stuff, but the fish had a ton of flavor.
QuoteFish Tacos
Recipe courtesy Bobby Flay
Prep Time: 35 min Inactive Prep Time: 25 min Cook Time: 45 min Level:
Intermediate Serves:
4 servings Ingredients
Tacos:
1 pound white flaky fish, such as mahi mahi or orata
1/4 cup canola oil
1 lime, juiced
1 tablespoons ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas
Garnish:
Shredded white cabbage
Hot sauce
Crema or sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves
Pureed Tomato Salsa, recipe follows
Directions
Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.
Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.
Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.
Pureed Tomato Salsa:
2 tablespoon peanut oil
1 small red onion, coarsely chopped
4 cloves garlic, coarsely chopped
4 large ripe tomatoes, chopped
1 serrano chile
1 jalapeno, sliced
1 tablespoon chipotle hot sauce
1 tablespoon Mexican oregano
1/4 cup chopped fresh cilantro leaves
Salt and pepper
Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.
Yield: 6 to 8 servings
To accompany the corned beef tomorrow...
[quote source=Bon Appetit March 2008 link=http://www.epicurious.com/recipes/food/views/Guinness-Mustard-241651]
Guinness Mustard
yield: Makes about 3/4 cup
Ingredients
* 1/2 cup coarse-grained Dijon mustard
* 2 tablespoons regular Dijon mustard
* 2 tablespoons Guinness stout or other stout or porter
* 1 tablespoon minced shallot
* 1 teaspoon golden brown sugar
Whisk all ingredients in small bowl to blend. Cover and refrigerate at least 2 hours. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.
[/quote]
I had this when I went to Ming Tsai's restaurant and then found it in one of his cookbooks afterwards. Easy as hell and REAL tasty.
Quote
2 lb Flank Steak
4-5 cloves of garlic, minced
1/2 bunch of scallions sliced, green parts only
1/2 cup soy sauce
1/2 cup canola oil
1/2 cup shaoxing rice wine (or dry sherry)
ground pepper
mix it together in a freezer bag and marinate overnight
grill 5 minutes each side
let it sit for 10 minutes
slice diagonally
baring how my seabass and grouper gumbo goes this week maybe ill let you all in on a goodie. seabass, grouper, garbanzo beans, andouille sausage & spinach for starters.
Haven't been back here in a while, but I see some have tried my chili - Awesome!
I have been on a hummus kick and have created a somewhat 'special' recipe
Finch Brewery Giardiniera Hummus
1 can garbanzo/chick peas (separate liquid - keep to the side)
2-3T lemon juice
2-3T Tahini
1 clove garlic (crushed)
S+P, just a dash of each
Basil to taste
Roasted red pepper (a piece or 2 if you want)
~3 T of Giardiniera (get much of the oil with the peppers). Scalas is the best (IMO) and can be picked up at the warehouse 1800N Pulaski from 7-4 weekdays. Just get on their website and let them know you'll be in. The owner, Michaelangelo called me back right away to let me know what's up. It can also be shipped but probably expensive. Others will work (Papa Charlies, Dell Alpe, Vienna Beef, Notelli's, etc if you're not in the chicagoland area.)
Blend everything in a food processor, you'll probably be adding a bit of the liquid from the beans back in to make it more smooth/liquidus. Cool thing is hummus doesn't separate, it more dries out so don't worry if it's a tiny bit thin. You can also add more tahini or lemon to taste. You'll blend for a while, like 3-5minutes.
I dip naan or pocketless pitas that have been wiped with olive oil, sprinkled with garlic salt, and toasted.
If you like hummus and you like spicy this is the shiz.
Bourbon Brownies. so good!
1 box chocolate brownies
1 1/4 Makers Mark
1 box powdered sugar
1 - 6oz bag semi-sweet chocolate chips
1 stick butter
Make the brownies according to box directions, allow to cool completely.
Pour 1/2 cup MM over brownies. Melt chocolate chips, 1/2 stick butter and
1/4 cup MM, spread over brownies; place in fridge and allow chocolate to somewhat harden. Mix powdered sugar, 1/2 stick butter and 1/4 cup MM,
spread over brownies. Best to allow the brownies to sit in the fridge
overnight, covered.
Enjoy :)
Quote from: alcoholandcoffeebeans on August 27, 2010, 10:22:15 AM
Bourbon Brownies. so good!
1 box chocolate brownies
1 1/4 Makers Mark
1 box powdered sugar
1 - 6oz bag semi-sweet chocolate chips
1 stick butter
Make the brownies according to box directions, allow to cool completely.
Pour 1/2 cup MM over brownies. Melt chocolate chips, 1/2 stick butter and
1/4 cup MM, spread over brownies; place in fridge and allow chocolate to somewhat harden. Mix powdered sugar, 1/2 stick butter and 1/4 cup MM,
spread over brownies. Best to allow the brownies to sit in the fridge
overnight, covered.
Enjoy :)
:-o thanks!
Rub for grilled chicken:
1/2 cup light brown sugar
1 tbs salt
1 tbs garlic powder
1 tbs onion powder
1 tbs dried ground thyme
1 tbs paprika
2 tsp chili powder (you can substitute cayenne, but i use chili powder when the kids will be eating it)
1 tsp ground black pepper
1 tsp ground cumin
zest of 1 medium lemon
combine all ingredients in a small jar (i use old salsa jars washed clean and dried out).
rub all over chicken breasts. grill. eat.
if you have any left over, you can make a great quick pasta dish
1 jar alfredo sauce
2-3 shallots
2 cloves garlic
1 lb sliced mushrooms
saute shallots in butter until just starting to brown. add garlic and saute for another minute. mix in 1 lb sliced mushrooms, saute until soft. add 1 jar alfredo sauce.
slice up leftover chicken, add to sauce and simmer until chicken is warmed through.
serve over cooked pasta.
This is an interesting and relatively healthy twist on meatballs. Serve with pasta and marinara.
Quote
Greek Balls of Fire - from Men's health
5 ounces ground turkey breast
2 tablespoons chopped fresh parsley
2 tablespoons feta cheese crumbles
2 cloves garlic
1 egg, whisked
2 teaspoons olive oil
-Mix together turkey, parsley, feta, garlic, and egg in a large bowl until well blended.
-Roll into 1"-diameter meatballs.
-Add oil to a nonstick skillet heated to medium-high heat.
-Cook meatballs for 4 minutes per side or until nicely browned.
I made 2 lbs worth, because when I make meatballs, I like to freeze them. I increased everything accordingly, but if you do the same, do not scale the eggs. I even used less than I was supposed to. I would just add 1 egg at a time after is all mixed. Ground turkey consistency is very different than beef.
Quote from: jephrey on June 27, 2010, 10:13:39 AM
Haven't been back here in a while, but I see some have tried my chili - Awesome!
I have been on a hummus kick and have created a somewhat 'special' recipe
Finch Brewery Giardiniera Hummus
1 can garbanzo/chick peas (separate liquid - keep to the side)
2-3T lemon juice
2-3T Tahini
1 clove garlic (crushed)
S+P, just a dash of each
Basil to taste
Roasted red pepper (a piece or 2 if you want)
~3 T of Giardiniera (get much of the oil with the peppers). Scalas is the best (IMO) and can be picked up at the warehouse 1800N Pulaski from 7-4 weekdays. Just get on their website and let them know you'll be in. The owner, Michaelangelo called me back right away to let me know what's up. It can also be shipped but probably expensive. Others will work (Papa Charlies, Dell Alpe, Vienna Beef, Notelli's, etc if you're not in the chicagoland area.)
Blend everything in a food processor, you'll probably be adding a bit of the liquid from the beans back in to make it more smooth/liquidus. Cool thing is hummus doesn't separate, it more dries out so don't worry if it's a tiny bit thin. You can also add more tahini or lemon to taste. You'll blend for a while, like 3-5minutes.
I dip naan or pocketless pitas that have been wiped with olive oil, sprinkled with garlic salt, and toasted.
If you like hummus and you like spicy this is the shiz.
This hummus is great!!! I made it last night. I found some Giardiniera at my local Grocery Store, but it did not bring the heat like I was expecting. I added another Roasted Red Pepper or 2, but this hummus was FAB!
Today I'm making some Pretzel Rolls to be used as buns for Cheeseburgers
Pretzel Rolls
* 1 cup warm water (105°F to 115°F)
* 1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons)
* 2 3/4 cups bread flour
* 1 tablespoon granulated sugar
* 1 teaspoon kosher salt, plus more for sprinkling
* Vegetable oil
* 6 cups water
* 1/4 cup baking soda
1. Place warm water in the bowl of a stand mixer and sprinkle yeast on top. Set aside to rest until mixture bubbles, about 5 minutes. (If the mixture does not bubble, either the liquid was not at the correct temperature or the yeast is old.)
2. Place flour, sugar, and salt in a large bowl and whisk briefly to break up any lumps and combine. Once yeast is ready, fit the bowl on the mixer, attach a dough hook, and dump in flour mixture. Mix on the lowest setting until dough comes together, then increase to medium speed and mix until dough is elastic and smooth, about 8 minutes.
3. Form dough into a ball, place in a large oiled mixing bowl, and turn dough to coat in oil. Cover with a clean, damp dishtowel, and let rest in a warm place until dough doubles in size, about 30 to 35 minutes. Line a baking sheet with parchment paper, coat paper with vegetable oil, and set aside.
4. Once dough has risen, punch it down and knead it on a floured, dry surface just until it becomes smooth and springs back when poked, about 1 minute. Divide dough into 8 pieces and form into oblong rolls. Place rolls on the baking sheet and cut 4 (2-inch) diagonal slashes across the top of each. Cover with a damp towel and let dough rise in a warm place until almost doubled in volume, about 15 to 20 minutes. Meanwhile, heat the oven to 425°F and bring water to a boil in a large saucepan over high heat.
5. Once rolls have risen, stir baking soda into boiling water (water will foam up slightly). Boil two or three rolls for 2 minutes per side. Using a slotted spoon, remove rolls, drain, and place on the baking sheet, cut side up. Sprinkle well with salt, and repeat with remaining rolls.
6. Once all rolls are ready, place in the oven and bake until golden brown, about 10 to 12 minutes. Serve hot.
Only since I'm using them as Burger Buns, I made then circular instead of oblong and instead of 4 2-inch diagonal cuts, I cut an x into the top.
For the burger I recommend 80/20 Angus beef seasoned with a dash of Lawry's seasoning salt and topped with some Colby Jack cheese.
Quote from: mistercharlie on September 25, 2010, 12:01:22 PM
Today I'm making some Pretzel Rolls to be used as buns for Cheeseburgers
Pretzel Rolls
* 1 cup warm water (105°F to 115°F)
* 1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons)
* 2 3/4 cups bread flour
* 1 tablespoon granulated sugar
* 1 teaspoon kosher salt, plus more for sprinkling
* Vegetable oil
* 6 cups water
* 1/4 cup baking soda
1. Place warm water in the bowl of a stand mixer and sprinkle yeast on top. Set aside to rest until mixture bubbles, about 5 minutes. (If the mixture does not bubble, either the liquid was not at the correct temperature or the yeast is old.)
2. Place flour, sugar, and salt in a large bowl and whisk briefly to break up any lumps and combine. Once yeast is ready, fit the bowl on the mixer, attach a dough hook, and dump in flour mixture. Mix on the lowest setting until dough comes together, then increase to medium speed and mix until dough is elastic and smooth, about 8 minutes.
3. Form dough into a ball, place in a large oiled mixing bowl, and turn dough to coat in oil. Cover with a clean, damp dishtowel, and let rest in a warm place until dough doubles in size, about 30 to 35 minutes. Line a baking sheet with parchment paper, coat paper with vegetable oil, and set aside.
4. Once dough has risen, punch it down and knead it on a floured, dry surface just until it becomes smooth and springs back when poked, about 1 minute. Divide dough into 8 pieces and form into oblong rolls. Place rolls on the baking sheet and cut 4 (2-inch) diagonal slashes across the top of each. Cover with a damp towel and let dough rise in a warm place until almost doubled in volume, about 15 to 20 minutes. Meanwhile, heat the oven to 425°F and bring water to a boil in a large saucepan over high heat.
5. Once rolls have risen, stir baking soda into boiling water (water will foam up slightly). Boil two or three rolls for 2 minutes per side. Using a slotted spoon, remove rolls, drain, and place on the baking sheet, cut side up. Sprinkle well with salt, and repeat with remaining rolls.
6. Once all rolls are ready, place in the oven and bake until golden brown, about 10 to 12 minutes. Serve hot.
Only since I'm using them as Burger Buns, I made then circular instead of oblong and instead of 4 2-inch diagonal cuts, I cut an x into the top.
For the burger I recommend 80/20 Angus beef seasoned with a dash of Lawry's seasoning salt and topped with some Colby Jack cheese.
Will definitely be trying this in the next week or two...
Cheers and +k!
edit: doh! "Sorry, you can't repeat a karma action without waiting 24 hours."
Maryland Crab Soup
2 can (28 ounces) whole tomatoes, cut into small pieces
6 cups water
4 cups beef broth
2 cup lima beans, frozen
2 cup carrots, sliced thin
2 cup yellow sweet corn, frozen
1 small yellow onion
2 tablespoons OLD BAY Seasoning
2 pound crabmeat
2 bay leaves
2 tablespoon worcestershire
4 cups cubed red potatoes
4 celery stalks (sliced thin)
bacon (I had some bacon bits, not the crunchy ones and I used 2 tbs)
2 garlic cloves crushed
2 tbs parsley
2 chicken bouillon cubes
salt and pepper to taste
2 tbs olive oil
This is a double batch (I think I used an 8 quart pot).
1) Put the olive oil in the pan and get it warm not hot. Add the garlic and onions and heat to extract the flavor, until translucent.
2) add everything else except crab
3) get it boiling and then add the crab
4) Cook about 10 minutes and eat, or longer (see below).
I combined a few recipes to make this one. Like I said it is a double batch so if you want less cut everything in half. The instructions I found said to heat and eat kind of thing, but I thought it was a tad too watery so I let it simmer for a few hours to condense a little more. I think it was a good choice. All in all my wife and I really enjoyed this and it made enough leftovers to freeze and have for a few nights.
Quote from: UncleEbinezer on October 20, 2010, 02:02:54 PM
Maryland Crab Soup
2 can (28 ounces) whole tomatoes, cut into small pieces
6 cups water
4 cups beef broth
2 cup lima beans, frozen
2 cup carrots, sliced thin
2 cup yellow sweet corn, frozen
1 small yellow onion
2 tablespoons OLD BAY Seasoning
2 pound crabmeat
2 bay leaves
2 tablespoon worcestershire
4 cups cubed red potatoes
4 celery stalks (sliced thin)
bacon (I had some bacon bits, not the crunchy ones and I used 2 tbs)
2 garlic cloves crushed
2 tbs parsley
2 chicken bouillon cubes
salt and pepper to taste
2 tbs olive oil
This is a double batch (I think I used an 8 quart pot).
1) Put the olive oil in the pan and get it warm not hot. Add the garlic and onions and heat to extract the flavor, until translucent.
2) add everything else except crab
3) get it boiling and then add the crab
4) Cook about 10 minutes and eat, or longer (see below).
I combined a few recipes to make this one. Like I said it is a double batch so if you want less cut everything in half. The instructions I found said to heat and eat kind of thing, but I thought it was a tad too watery so I let it simmer for a few hours to condense a little more. I think it was a good choice. All in all my wife and I really enjoyed this and it made enough leftovers to freeze and have for a few nights.
This sounds extremely good. Going to give it a shot sometime soon, although finding any kind of good crab meat in Iowa is going to be a challenge.
there's a jalepeno plant growing in front of my friend's apartment, it was there when he moved in
i took all the peppers, sliced them, breaded them, and pan-fried them in olive oil (just like fried okra if you're into that)
if you're into spicy food, it doesn't get much better or more simple than that
Quote from: phil on November 01, 2010, 01:06:42 PM
there's a jalepeno plant growing in front of my friend's apartment, it was there when he moved in
i took all the peppers, sliced them, breaded them, and pan-fried them in olive oil (just like fried okra if you're into that)
if you're into spicy food, it doesn't get much better or more simple than that
Unless you add cream cheese to the inside of the pepper as a stuffing, before frying, and dip them in a sweet sauce.
Quote from: aphineday on November 01, 2010, 12:08:13 PM
Quote from: UncleEbinezer on October 20, 2010, 02:02:54 PM
Maryland Crab Soup
2 can (28 ounces) whole tomatoes, cut into small pieces
6 cups water
4 cups beef broth
2 cup lima beans, frozen
2 cup carrots, sliced thin
2 cup yellow sweet corn, frozen
1 small yellow onion
2 tablespoons OLD BAY Seasoning
2 pound crabmeat
2 bay leaves
2 tablespoon worcestershire
4 cups cubed red potatoes
4 celery stalks (sliced thin)
bacon (I had some bacon bits, not the crunchy ones and I used 2 tbs)
2 garlic cloves crushed
2 tbs parsley
2 chicken bouillon cubes
salt and pepper to taste
2 tbs olive oil
This is a double batch (I think I used an 8 quart pot).
1) Put the olive oil in the pan and get it warm not hot. Add the garlic and onions and heat to extract the flavor, until translucent.
2) add everything else except crab
3) get it boiling and then add the crab
4) Cook about 10 minutes and eat, or longer (see below).
I combined a few recipes to make this one. Like I said it is a double batch so if you want less cut everything in half. The instructions I found said to heat and eat kind of thing, but I thought it was a tad too watery so I let it simmer for a few hours to condense a little more. I think it was a good choice. All in all my wife and I really enjoyed this and it made enough leftovers to freeze and have for a few nights.
This sounds extremely good. Going to give it a shot sometime soon, although finding any kind of good crab meat in Iowa is going to be a challenge.
Same problem here in Montana. 2 lbs of crabmeat would make this a rather expensive soup.
Quote from: nab on November 01, 2010, 01:27:54 PM
Quote from: phil on November 01, 2010, 01:06:42 PM
there's a jalepeno plant growing in front of my friend's apartment, it was there when he moved in
i took all the peppers, sliced them, breaded them, and pan-fried them in olive oil (just like fried okra if you're into that)
if you're into spicy food, it doesn't get much better or more simple than that
Unless you add cream cheese to the inside of the pepper as a stuffing, before frying, and dip them in a sweet sauce.
dag, yo. makes me wish i hadn't used up all the peppers. definitely going to try this in the near future
Quote from: nab on November 01, 2010, 01:27:54 PM
Quote from: phil on November 01, 2010, 01:06:42 PM
there's a jalepeno plant growing in front of my friend's apartment, it was there when he moved in
i took all the peppers, sliced them, breaded them, and pan-fried them in olive oil (just like fried okra if you're into that)
if you're into spicy food, it doesn't get much better or more simple than that
Unless you add cream cheese to the inside of the pepper as a stuffing, before frying, and dip them in a sweet sauce.
you could also leave them whole, stuff w/ the cream cheese, then wrap them in bacon for frying, and youd have some pretty popular southern picnic finger food "poppers."
not my style, but crazy popular in the south.
Since the New Year is approaching...
Recipe: Sautéed Pork Chops with Sauerkraut
According to Pennsylvania Dutch tradition, pork and sauerkraut brings good luck to you and your family in the year ahead. Serve with a large bowl of mashed potatoes.
Serves 2
Ingredients
1 slice of lean bacon, chopped
1 small onion, sliced thin
¾ tsp caraway seeds
1 ½ cups sauerkraut (about ½ pound), rinsed and drained
½ cup apple juice
Two 1-inch-thick loin pork chops
1 Tbsp vegetable oil
2 Tbsp finely chopped fresh dill
Method
1. In a heavy saucepan cook the bacon over moderate heat, stirring, until it is crisp. Add the onion and the caraway seeds, and cook the mixture, stirring, until the onion is golden. Add the sauerkraut and the apple juice and simmer the mixture, covered, for 20 minutes.
2. While the sauerkraut mixture is the simmering, sprinkle both sides of the chops with salt. Let the chops stand between layers of paper towel for 10 minutes, and season them with pepper. In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the chops for 5 to 6 minutes on each side, or until they are just cooked through.
3. Stir 1 tablespoon of the dill into the sauerkraut mixture and transfer the mixture to a heated platter. Top the sauerkraut mixture with the chops and sprinkle the chops with the remaining 1 tablespoon dill.
My mouth is watering.
May try this over the weekend.
Thanks :beers:
Thanks for the recipe! Sounds delicious.
PAGING PIE-GUY!!!!!!!!
I ran across this recipe and can't wait to try it!!!
It's basically a Banana Cream Pie, but with Beer instead of Banana!!!
Jasmine's Porter Cream Pie
Crust:
1 1/4 cups flour (I chill mine in the fridge beforehand)
1/2 tsp. salt
1 stick (1/2 cup) unsalted butter, cold, cut into small pieces
2 tbsp. ice water
Filling:
2 1/2 cups whole milk
2/3 cup white sugar
1 tsp. vanilla
1/4 cup cornstarch
pinch salt
3 egg yolks, plus one whole egg
1 cup porter
Chocolate lining:
2 oz. dark or semi-sweet chocolate
4 oz porter
1-2 tsp. sugar to taste (depends on how bitter of a porter you use)
First, start by pouring yourself a glass of your porter of choice. I chose Meantime's London Porter because, well, we had it in our beer cave. It's delicious, not too bitter (important), and has more light chocolate notes than it does coffee flavors. At the same time, pour out one cup of porter into a measuring cup to let it come to room temperature. I drew from several recipes for this, but mainly from Martha Stewart's coconut cream pie recipe.
Crust (you can just use a store-bought frozen 9-inch crust if you like. I was going to, but Joe made fun of me. Make sure you bake and cool it before adding the filling!): In a food processor, combine flour and salt and pulse to combine. Add the butter pieces and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 sec. Then, with machine running, add ice water just until dough holds together without being sticky. Add more 1 tbsp at a time if it needs it. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 1 hr. and up to overnight.
After chilling, roll out dough to fit 9-inch round pie pan. Fit to pan, trimming off all but 1/2 inch overhang. Prick dough all over with fork. Line with parchment and fill with pie weights or dried beans (small clean rocks will work as well. I had none of those things, so I put an ovenproof bowl in as a weight–it didn't actually work wonderfully. I wouldn't recommend it. I should have just opened up the bag of corn postole in our pantry...). Bake at 375 degrees for 15-20 min. Remove weights and bake another 15-20 min. until golden brown all over. If edges of crust are getting too dark, cover with foil. Cool crust completely.
Porter Filling: Prepare an ice bath. Set aside. Lightly wisk egg and 3 yolks into room temperature porter in small bowl. Set aside. Whisk the cornstarch well into 1/2 cup of the milk (this seems like extra work, but trust me on this one). In a saucepan, whisk together remaining 2 c. milk, sugar, salt, vanilla, and cornstarch mixture. Bring to a simmer (do not boil) and cook for 2-3 minutes, whisking constantly.
Still mixing, pour porter and yolk mixture into milk mixture slowly. Continue whisking 3-4 minutes, until bubbles appear in center and custard becomes thick (do not undercook or cook too fast here or your custard won't set up). Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Set in ice bath until completely chilled, 30 to 35 minutes. (Filling can be kept in refrigerator, covered with plastic wrap, up to 1 day.)
Chocolate coating: Simmer 4 oz. of porter in small saucepan until liquid is reduced by half. Remove from heat. Break chocolate up into pieces and stir into hot liquid until smooth. Add sugar and stir until dissolved. Set aside until cool to touch, stirring occasionally.
Once crust and chocolate are both cool, coat the crust with chocolate using a pastry brush (yes, that is a BBQ brush I'm using. I don't have a pastry brush). Reserve 1 tbsp of chocolate. Put crust in freezer until firm to touch, about 10 minutes.
Fill crust with custard, spreading evenly with an offset spatula. Optional: spread a layer of store bought or homemade whipped cream over the top–about 1 inch thick. Drizzle remaining tbsp. of chocolate over the top. Refrigerate pie at least 3 hours before serving.
I found this here:
http://www.beeratjoes.com/index.php/beer-dinners/session-30-beer-cream-pie/ (http://www.beeratjoes.com/index.php/beer-dinners/session-30-beer-cream-pie/)
There are pictures to help you along also.
Strawberry bananas.
1 pack of strawberry jello powder
2-3 bananas
Pour the powder, and cut up bananas in a bowl. Cover, shake, enjoy.
simple and really good.
:banana: :banana: :banana:
Quote from: fastfingers12 on December 28, 2010, 10:55:14 PM
Strawberry bananas.
1 pack of strawberry jello powder
2-3 bananas
Pour the powder, and cut up bananas in a bowl. Cover, shake, enjoy.
simple and really good.
:banana: :banana: :banana:
that sounds like a good, simple, fastfinger food.
Quote from: mirthbeatenworker on December 28, 2010, 11:21:39 PM
Quote from: fastfingers12 on December 28, 2010, 10:55:14 PM
Strawberry bananas.
1 pack of strawberry jello powder
2-3 bananas
Pour the powder, and cut up bananas in a bowl. Cover, shake, enjoy.
simple and really good.
:banana: :banana: :banana:
that sounds like a good, simple, fastfinger food.
Word, sounds like it's good with some sugar free jello too.
Here's a recipe that I have been enjoying the past few days. I made it up myself, but the original name of 'Foam' inspired it.
Marijuana Hot Chocolate
1 cup milk
2 tsp Cocoa powder
1 tsp sugar
2 tbs 'Special' butter
Microwave the milk for 3 minutes. Mix sugar and Cocoa in a coffee mug. Slowly pour hot milk over sugar and cocoa while stirring. Then add in 'Special' butter while stirring. Drink and wait an hour, then enjoy.
Tried this last night... I highly recommend it! The reduction was especially tasty.
Pan-Fried Sirloin Steak with Simple Chianti Butter Sauce and Olive Oil Mash
For the olive mash:
-- 14 oz. Yukon gold potatoes, peeled and halved
-- Olive oil
-- Freshly grated Parmesan cheese
-- 1/4 stick of butter
For the steak:
-- 2 7-oz., 1-inch-thick sirloin steaks
-- S & P
-- Olive oil
-- 1/2 stick of butter
-- 2 shallots, peeled and diced
-- A few sprigs of fresh thyme, leaves picked
-- 1 large wineglass of Chianti
-- A few sprigs of watercress
-- Extra virgin olive oil
*Boil potatoes until soft. Drain and let sit for 4 minutes. Mash them, stirring in a generous splash of olive oil, the parm, and the butter. Season.
*Heat a frying pan. Season steaks and brush them with olive oil. Hold the steaks fatty-edge down in the frying pan to color the fat. When the fat is golden, fry the steaks for 8 minutes total, turning them every minute. Remove from the pan to rest. Turn the heat down and add a small hunk of butter to the pan. Fry the shallots and thyme for 4 minutes, then add the wine and let cook until it reduces by half. Pour back the juices that come out of the meat while resting, add the remaining butter, and take the pan off the heat. Stir to emulsify. Season and serve over the steak and mashed potatoes with a scattering of watercress and a drizzle of olive oil.
Quote from: iamhydroJen on January 03, 2011, 03:58:06 PM
Tried this last night... I highly recommend it! The reduction was especially tasty.
Pan-Fried Sirloin Steak with Simple Chianti Butter Sauce and Olive Oil Mash
For the olive mash:
-- 14 oz. Yukon gold potatoes, peeled and halved
-- Olive oil
-- Freshly grated Parmesan cheese
-- 1/4 stick of butter
For the steak:
-- 2 7-oz., 1-inch-thick sirloin steaks
-- S & P
-- Olive oil
-- 1/2 stick of butter
-- 2 shallots, peeled and diced
-- A few sprigs of fresh thyme, leaves picked
-- 1 large wineglass of Chianti
-- A few sprigs of watercress
-- Extra virgin olive oil
*Boil potatoes until soft. Drain and let sit for 4 minutes. Mash them, stirring in a generous splash of olive oil, the parm, and the butter. Season.
*Heat a frying pan. Season steaks and brush them with olive oil. Hold the steaks fatty-edge down in the frying pan to color the fat. When the fat is golden, fry the steaks for 8 minutes total, turning them every minute. Remove from the pan to rest. Turn the heat down and add a small hunk of butter to the pan. Fry the shallots and thyme for 4 minutes, then add the wine and let cook until it reduces by half. Pour back the juices that come out of the meat while resting, add the remaining butter, and take the pan off the heat. Stir to emulsify. Season and serve over the steak and mashed potatoes with a scattering of watercress and a drizzle of olive oil.
Holy shit that sounds good. Puts my twice-baked Papa John's recipe to shame.
Quote from: phil on February 06, 2011, 03:24:28 PM
Quote from: iamhydroJen on January 03, 2011, 03:58:06 PM
Tried this last night... I highly recommend it! The reduction was especially tasty.
Pan-Fried Sirloin Steak with Simple Chianti Butter Sauce and Olive Oil Mash
For the olive mash:
-- 14 oz. Yukon gold potatoes, peeled and halved
-- Olive oil
-- Freshly grated Parmesan cheese
-- 1/4 stick of butter
For the steak:
-- 2 7-oz., 1-inch-thick sirloin steaks
-- S & P
-- Olive oil
-- 1/2 stick of butter
-- 2 shallots, peeled and diced
-- A few sprigs of fresh thyme, leaves picked
-- 1 large wineglass of Chianti
-- A few sprigs of watercress
-- Extra virgin olive oil
*Boil potatoes until soft. Drain and let sit for 4 minutes. Mash them, stirring in a generous splash of olive oil, the parm, and the butter. Season.
*Heat a frying pan. Season steaks and brush them with olive oil. Hold the steaks fatty-edge down in the frying pan to color the fat. When the fat is golden, fry the steaks for 8 minutes total, turning them every minute. Remove from the pan to rest. Turn the heat down and add a small hunk of butter to the pan. Fry the shallots and thyme for 4 minutes, then add the wine and let cook until it reduces by half. Pour back the juices that come out of the meat while resting, add the remaining butter, and take the pan off the heat. Stir to emulsify. Season and serve over the steak and mashed potatoes with a scattering of watercress and a drizzle of olive oil.
Holy shit that sounds good. Puts my twice-baked Papa John's recipe to shame.
phil it's really good and pretty easy to make... and I found it in an old magazine for "how to please your man" haha
::puts on apron and sends females back 30 years::
Wild Mushroom Risotto Bon Appétit | December 1999
by Vilma Rozansky, Los Angeles, CA
Yield: 6 First-Course or 4 Main-Course Servings
ingredients
3 14 1/2-ounce cans vegetable broth
3 tablespoons butter
3 tablespoons olive oil
2 shallots, chopped
1 pound assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced
1 cup arborio rice* or medium-grain rice
1/2 cup dry Sherry
1/2 cup freshly grated Parmesan cheese (about 2 ounces)
3/4 teaspoon chopped fresh thyme
preparation
Bring vegetable broth to simmer in medium saucepan. Reduce heat to low; cover and keep broth hot.
Melt 3 tablespoons butter with olive oil in heavy large saucepan over medium heat. Add chopped shallots; sauté 1 minute. Add wild mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes. Add rice and stir to coat. Add Sherry and simmer until liquid is absorbed, stirring frequently, about 8 minutes. Increase heat to medium-high. Add 3/4 cup hot vegetable broth and simmer until absorbed, stirring frequently. Add remaining hot vegetable broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes. Stir in Parmesan cheese and chopped fresh thyme. Serve warm.
I have made this many times, and it's always fantastic. If I posted it before, Mi scusi, I'm too lazy to go back and check.
Per request... I did work from a recipe I found online, but I made several modifications and it turned out great!
PIE-GUY's Bison-Stuffed Poblanos
(http://hphotos-snc6.fbcdn.net/191893_10150141309846645_680156644_6674058_560143_o.jpg)
First of all, the recipe I used as a base was for stuffed Green Peppers... BORING! If you don't have poblanos in your area, the green peppers work fine. You can see in the pic that I made 4 poblanos and 2 green peppers. The poblanos were sooooo much better, though! So, here's my attempt to make this a real recipe:
Ingredients:
6 Large fresh poblano peppers
1 lb ground bison (or beef)
1 medium onion chopped
1 can Ro-Tel (used diced tomatoes if Ro-Tel does not exist in your state)
1 tbsp Worcestershire sauce
Ground black pepper and salt to taste
pinches of cumin and/or chipotle chili powder to taste
1 small sweet potato chopped into 1/4 inch cubes (recipe called for 3/4 cup minute rice, but fuck that. Sweet potato rules and adds color)
2 cups of shredded cheddar/colby jack mixed cheese
2 cans of condensed tomato soup (in the future, I will likely add some other spices to this soup part)
1/2 cup diced scallions (recipe called for chopped parsley, but scallions bring the color and the flavor)
Prep:
Pre-heat oven to 350.
Bring a large pot of water to boil.
Cut the tops off the poblanos at an angle so they end up like canoes (keep and chop all the excess pepper for the mix!) Remove all seeds, etc.
Boil each pepper for about 5 minutes turning them once so all sides get equally cooked (This softens them up so they don't break when you stuff them).
Drain peppers and place them in a baking dish... sprinkle the insides with salt and pepper. Set aside.
Boil the sweet potatoes for about 10 minutes in the same water (do not over-cook. they should still be a bit firm) then strain them.
Brown the bison in a large skillet or wok, adding the onion and pepper about 2 minutes in.
Drain off any excess fat.
Return to stove and add sweet potatoes, Ro-Tel, Worcestershire, about a 1/2 cup of water and spices to taste.
Let simmer for about 15 minutes.
Remove from heat and allow to cool until luke warm (i actually put the whole wok in the fridge to speed this process).
Once luke warm, mix in 1 cup of the shredded cheese.
Stuff the mixture into the peppers.
pour the condensed soup into a bowl and slowly mix in water until you achieve a gravy consistency (probably less than a cup).
Pour the soup/gravy over the top of the peppers.
Mix the chopped scallions with the remain cup of cheese and cover the tops of the peppers with it.
Bake at 350 for 30 minutes or until the cheese starts to bubble and turn a little brown.
Enjoy!
Thanks, man! :clap:
Looks and sounds killer! I'm definitely going to make this over the weekend.
Green peppers are a poor substitute for poblanos unless you are in dire need of a green colored pepper or don't know a tootsie roll from a chocolate.
The recipe looks delicious though, and thanks for the suggestion.
Looks awesome! Can't wait to give it a try and tell everyone that I made it up!
Gotta use up the leftover ham from Easter somehow...
Cuban Black Bean and Ham Soup
1 T olive oil
3/4 c chopped yellow onion
2 large cloves garlic, minced
1/2 red pepper, seeded and chopped
2 c chopped cooked ham
zest from half a lime
2 15oz cans black beans (do not rinse or drain)
2 c chicken stock
1 14.5oz can diced tomatoes
1/2 t hot sauce (or more to taste)
1/2 t cumin
juice of one lime
chopped cilantro
salt
sour cream or plain yogurt (optional)
In a large soup pot or Dutch oven, heat the oil over medium-high heat. Add the onion, garlic and red pepper. Sauté until the onion is translucent, 3 - 4 minutes. Add the ham and sauté another minute. Stir in the lime zest, beans (including liquid), stock, tomatoes (including juices), hot sauce and cumin. Bring to a boil. Reduce heat to a simmer. Let simmer for 45 minutes.
Add the lime juice and cilantro. Taste for seasoning and add salt if needed. Top each serving with a dollop of sour cream or yogurt if desired.
4 - 5 servings.
Sounds yummy. I hate cilantro, but hey, I don't have to use it!
You could probably leave it out, or use parsley if you wanted. It's the lime that really makes it pop. Made it last night using chipotle salsita hot sauce. Mmm mmm.
Quote from: shoreline99 on May 29, 2006, 05:09:15 PM
Strawberry-Mustard BBQ Sauce
1-1/2 cups
INGREDIENTS
• 2 cups strawberries, washed, hulled and sliced
• 1/2 cup Dijon mustard
• 1/4 cup ketchup
• 1/2 cup raspberry vinegar
• 1/2 cup loosely packed light brown sugar
• 1/2 cup molasses
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cumin
DIRECTIONS
Combine all ingredients in a sauce pot and simmer for 20 minutes. Cool slightly and carefully transfer the ingredients to a blender or food processor, and puree until smooth, 2 minutes. Transfer to a clean, dry container and chill completely. Use for chicken, ribs or on mixed grilled vegetables. This can be stored in the refrigerator for up to 1 week in a covered container.
Great on chicken or pork.
Allow me to say, this still kicks ass.
Quote from: PIE-GUY on March 31, 2011, 01:30:45 AM
Per request... I did work from a recipe I found online, but I made several modifications and it turned out great!
PIE-GUY's Bison-Stuffed Poblanos
(http://hphotos-snc6.fbcdn.net/191893_10150141309846645_680156644_6674058_560143_o.jpg)
First of all, the recipe I used as a base was for stuffed Green Peppers... BORING! If you don't have poblanos in your area, the green peppers work fine. You can see in the pic that I made 4 poblanos and 2 green peppers. The poblanos were sooooo much better, though! So, here's my attempt to make this a real recipe:
Ingredients:
6 Large fresh poblano peppers
1 lb ground bison (or beef)
1 medium onion chopped
1 can Ro-Tel (used diced tomatoes if Ro-Tel does not exist in your state)
1 tbsp Worcestershire sauce
Ground black pepper and salt to taste
pinches of cumin and/or chipotle chili powder to taste
1 small sweet potato chopped into 1/4 inch cubes (recipe called for 3/4 cup minute rice, but fuck that. Sweet potato rules and adds color)
2 cups of shredded cheddar/colby jack mixed cheese
2 cans of condensed tomato soup (in the future, I will likely add some other spices to this soup part)
1/2 cup diced scallions (recipe called for chopped parsley, but scallions bring the color and the flavor)
Prep:
Pre-heat oven to 350.
Bring a large pot of water to boil.
Cut the tops off the poblanos at an angle so they end up like canoes (keep and chop all the excess pepper for the mix!) Remove all seeds, etc.
Boil each pepper for about 5 minutes turning them once so all sides get equally cooked (This softens them up so they don't break when you stuff them).
Drain peppers and place them in a baking dish... sprinkle the insides with salt and pepper. Set aside.
Boil the sweet potatoes for about 10 minutes in the same water (do not over-cook. they should still be a bit firm) then strain them.
Brown the bison in a large skillet or wok, adding the onion and pepper about 2 minutes in.
Drain off any excess fat.
Return to stove and add sweet potatoes, Ro-Tel, Worcestershire, about a 1/2 cup of water and spices to taste.
Let simmer for about 15 minutes.
Remove from heat and allow to cool until luke warm (i actually put the whole wok in the fridge to speed this process).
Once luke warm, mix in 1 cup of the shredded cheese.
Stuff the mixture into the peppers.
pour the condensed soup into a bowl and slowly mix in water until you achieve a gravy consistency (probably less than a cup).
Pour the soup/gravy over the top of the peppers.
Mix the chopped scallions with the remain cup of cheese and cover the tops of the peppers with it.
Bake at 350 for 30 minutes or until the cheese starts to bubble and turn a little brown.
Enjoy!
I'm about to give these a shot this week. Sounds delicious.
baked golden beets (sliced round) + fresh cucumber + soy sauce + a little fresh ginger = excellent snack.
Here's what I'm making tonight:
Lamb meatballs with orange salad
Meatballs:
1# ground pork
1.5# ground lamb
2 eggs
1 egg yolk
1/4 c cold water
1 T fresh oregano
1/2 T fresh parsley
1/2 T fresh rosemary
3 T kosher salt
2 T black pepper
3/4 c Panko
1 T minced garlic
2 T minced shallot
Pretty simple. be sure not to overmix or smush this too much...a sloppy raw meatball will make a moist finished product, just want it evenly mixed. I will throw this in the fridge for an hour or so to stiffen up a bit and let the flavors meld. This can be done the day before with no problems. I like to just use my hands to form these into quarter sized balls, but you could use a small icecream scoop dipped in hot water between balls. place on a sheet tray and bake at 375 for 8-10 minutes, then broil on low for 1-2 minutes. These could also be browned in a skilled with a little oil and then baked.
Orange Salad:
4 oranges (CaraCara's are on sale here, kinda grapefruity), "supremed"
2 T honey
1 T fresh mint
1/2 c pitted, halved Kalamata olives
juice from orange "cores"
2 T toasted chopped walnuts
pinch of salt and white pepper
This is a riff on this amazing south american restaurant i stumbled on in San Diego. It is great by itself, just mix all this together and keep it chilled until ready to eat.
Gonna eat it over a bed of mixed greens tossed with reduced balsamic and walnut oil. I'll keep you posted.
I made some Bourbon Brined Pork Chops and Volcanic Applesauce last night. BANGIN!
The volcanic applesauce is meh by itself, but compliments the pork chop so well when you dip you the chop in the apple sauce.
As for the recipe I followed it pretty well, except I didn't throw on any wood chips and I used store bought Mott's apple sauce. Oh and I was only making for 2 but I still made the brine as suggested. Cutting it didn't seem to make any sense since its a brine.
HIGHLY RECOMMENDED!!!!
Bourbon Brined Pork Chops
Ingredients
Serves:
4 Loin PorkChops (each 1 inch think and 10 to 12 ounces)
1 small Onion, thinly sliced
2 Bay Leaves
1 Cinnamon Stick
10 Black Peppercorns
5 Allspice Berries
3 Cloves
3 tablespoons BrownSugar
3 tablespoons Coarse Salt
1 cup Hot Water
2 cups Cold Water
3 tablespoons Bourbon
2 tablespoons Walnut, Hazelnut, or Vegetable Oil, plus 1 to 2 tablespoons for basting
Directions
Rinse the pork chops under cold running water and blot dry with paper towels. Arrange the chops in a baking dish just large enough to hold them or in a resealable plastic bag. Arrange the onion, bay leaves, cinnamon stick, peppercorns, allspice, and cloves over the meat.
Make the brine: Combine the brown sugar and salt in a large bowl. Add the hot water and whisk until the brown sugar and salt are dissolved. Stir in the cold water, bourbon, and 2 tablespoons of oil. Pour this mixture over the chops, turning the chops a couple of times to coat evenly. Brine the chops, covered, in the refrigerator for 2 to 4 hours, turning once or twice to ensure even brining.
Set up the grill for indirect grilling and preheat to high. If using a gas grill, place the wood chips in the smoker box or in a smoker pouch and preheat until you see smoke.
When ready to cook, brush and oil the grill grate. Drain the pork chops and blot dry with paper towels, dusting off any loose spices. Brush the chops on both sides with the remaining oil. Arrange the chops in the center of the hot grate away from the heat. If using a charcoal grill, toss the wood chips on the coals. Cover the grill and smoke the chops for 20 minutes. Then move the chops directly over the heat: If using a charcoal grill, place 2 chops on each side over the mounds of coals. If using a gas grill, place all 4 chops over the lit portion of the grill. Grill the chops, uncovered, until cooked through (about 160 degrees Fahrenheit on an instant-read meat thermometer), 4 to 7 minutes per side, rotating the chops 90 degrees after two minutes to create an attractive crosshatch of grill marks. Transfer the chops to plates or a platter and let rest for 3 minutes, then serve at once.
VOLCANIC APPLESAUCE
Serves:
Makes 1 cup, serving 4
Ingredients:
1 piece (1 to 2 inches long and 1 to 1-1/2 inches across; about 2 ounces) fresh horseradish
1 cup applesauce (preferably homemade)
1/4 teaspoon ground cinnamon
Directions:
Peel the horseradish and finely grate it into a mixing bowl or chop it in a food processor fitted with a metal blade. (If using a food processor, cut the horseradish into 1/4-inch thick slices before processing.) Whichever method you use, take care not to breathe the potent horseradish fumes. Stir in the applesauce and cinnamon. The applesauce can be made up to 12 hours ahead. Store it in the refrigerator, covered.
Anyone have a favorite Mediterranean dish they like to make? I'm having a going away party for a friend of mine and we all decided on a Mediterranean night. Something easy but filling would be nice.
[I haven't been shopping in a while] Empty Pantry Red Beans & Rice
Olive oil
1 kielbasa or chorizo sausage
1 onion
4 cloves garlic (or two heaping spoonfuls chopped garlic)
1 cup chicken or vegetable broth
1 TBSP Creole or Cajun seasoning
3 14.5/15 oz cans Red beans (any type)
3 cups uncooked rice (not instant)
Your favorite hot sauce
Swirl a couple of tablespoons of olive oil in a heavy pan or dutch oven and heat over medium until hot. Add onion, sausage and garlic. Cover. Saute until onions start to brown, about ten minutes.
Add in cajun seasoning (FWIW, i make my own but you can use Emeril's Essence or some other cajun seasoning) and stir for about a minute.
Add in broth and beans (I drain them slightly but not all the way). Bring to a boil and simmer for 30-45 minutes. Add salt/pepper to taste.
Cook rice according to package directions. Should make about 6 cups of rice when done.
Put rice in bowl. Ladle bean mixture on top. Add hot sauce. Enjoy. Watch food disappear.
Not my recipe, but making this for my sick girlfriend tonight:
Corn and Crab Chowder
Ingredients
6 bacon slices
2 celery ribs, diced
1 medium-size green bell pepper, diced
1 medium onion, diced
1 jalapeño pepper, seeded and diced
1 (32-oz.) container chicken broth
3 tablespoons all-purpose flour
3 cups fresh corn kernels (6 ears)
1 pound fresh lump crabmeat, drained and picked
1 cup whipping cream
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
Oyster crackers
Garnish: chopped fresh cilantro
Preparation
1. Cook bacon in a Dutch oven over medium heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in Dutch oven. Crumble bacon.
2. Sauté celery and next 3 ingredients in hot drippings 5 to 6 minutes or until tender.
3. Whisk together broth and flour until smooth. Add to celery mixture. Stir in corn. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Gently stir in crabmeat and next 4 ingredients; cook 4 to 5 minutes or until thoroughly heated. Serve warm with crumbled bacon and oyster crackers.
Quote from: shoreline99 on October 24, 2011, 03:32:29 PM
[I haven't been shopping in a while] Empty Pantry Red Beans & Rice
Olive oil
1 kielbasa or chorizo sausage
1 onion
4 cloves garlic (or two heaping spoonfuls chopped garlic)
1 cup chicken or vegetable broth
1 TBSP Creole or Cajun seasoning
3 14.5/15 oz cans Red beans (any type)
3 cups uncooked rice (not instant)
Your favorite hot sauce
Swirl a couple of tablespoons of olive oil in a heavy pan or dutch oven and heat over medium until hot. Add onion, sausage and garlic. Cover. Saute until onions start to brown, about ten minutes.
Add in cajun seasoning (FWIW, i make my own but you can use Emeril's Essence or some other cajun seasoning) and stir for about a minute.
Add in broth and beans (I drain them slightly but not all the way). Bring to a boil and simmer for 30-45 minutes. Add salt/pepper to taste.
Cook rice according to package directions. Should make about 6 cups of rice when done.
Put rice in bowl. Ladle bean mixture on top. Add hot sauce. Enjoy. Watch food disappear.
One thing I'd add to this is to use a fork to smash up about 1/4 of the red beans on the side of the pot after about 15 mins for a creamier red beans mixture.
Quote from: McGrupp on November 01, 2011, 12:02:47 PM
Not my recipe, but making this for my sick girlfriend tonight:
Corn and Crab Chowder
Ingredients
6 bacon slices
2 celery ribs, diced
1 medium-size green bell pepper, diced
1 medium onion, diced
1 jalapeño pepper, seeded and diced
1 (32-oz.) container chicken broth
3 tablespoons all-purpose flour
3 cups fresh corn kernels (6 ears)
1 pound fresh lump crabmeat, drained and picked
1 cup whipping cream
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
Oyster crackers
Garnish: chopped fresh cilantro
Preparation
1. Cook bacon in a Dutch oven over medium heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in Dutch oven. Crumble bacon.
2. Sauté celery and next 3 ingredients in hot drippings 5 to 6 minutes or until tender.
3. Whisk together broth and flour until smooth. Add to celery mixture. Stir in corn. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Gently stir in crabmeat and next 4 ingredients; cook 4 to 5 minutes or until thoroughly heated. Serve warm with crumbled bacon and oyster crackers.
Foodnetwork recipe? I think I was eyeing this a week or so ago.
:waits for outcome:
I got it here: http://www.myrecipes.com/recipe/corn-and-crab-chowder-10000001662927/
It has bacon so.... how can it not be a win?
I'll let you know the (winning) outcome tonight.
Quote from: goodabouthood on November 01, 2011, 12:23:29 PM
Quote from: shoreline99 on October 24, 2011, 03:32:29 PM
[I haven't been shopping in a while] Empty Pantry Red Beans & Rice
Olive oil
1 kielbasa or chorizo sausage
1 onion
4 cloves garlic (or two heaping spoonfuls chopped garlic)
1 cup chicken or vegetable broth
1 TBSP Creole or Cajun seasoning
3 14.5/15 oz cans Red beans (any type)
3 cups uncooked rice (not instant)
Your favorite hot sauce
Swirl a couple of tablespoons of olive oil in a heavy pan or dutch oven and heat over medium until hot. Add onion, sausage and garlic. Cover. Saute until onions start to brown, about ten minutes.
Add in cajun seasoning (FWIW, i make my own but you can use Emeril's Essence or some other cajun seasoning) and stir for about a minute.
Add in broth and beans (I drain them slightly but not all the way). Bring to a boil and simmer for 30-45 minutes. Add salt/pepper to taste.
Cook rice according to package directions. Should make about 6 cups of rice when done.
Put rice in bowl. Ladle bean mixture on top. Add hot sauce. Enjoy. Watch food disappear.
One thing I'd add to this is to use a fork to smash up about 1/4 of the red beans on the side of the pot after about 15 mins for a creamier red beans mixture.
Cool, thanks
I've been doing this with Chicken Thighs and Chicken Breasts... then using the pulled chicken meat for pizza or tacos, even sandwiches.
Mexican Pulled Chicken
(serves 2-4)
1 tablespoon olive oil
1/2 onion, roughly chopped
1 heaping teaspoon ground cumin
1/2 teaspoon chili powder
salt and freshly ground pepper
2 boneless, skinless chicken breasts (or 6 boneless, skinless chicken thighs)
3/4 cup salsa
1 cup chicken stock
1/2 lime juiced
In a heavy, lidded pot heat olive oil to medium and add onion, cumin, chili powder and a big pinch of salt and pepper. Cook onion, stirring regularly until it starts to soften. Add chicken, salsa and chicken stock and bring to a simmer. Cover and cook for 15-20 minutes or until chicken is cooked through.
Remove chicken from pot and set aside. While chicken cools bring the uncovered sauce to a boil, and reduce for 5 minutes. When the chicken is cool enough shred it with two forks. Stir chicken back into sauce and reduce heat to low. Add lime juice.
Also, there was some talk of making your own pizza dough in the food processor... this is super easy and it doesn't even have to be that warm for the dough to rise nicely.
Pizza dough
1 package Active Dry Yeast
1 tsp Sugar
2/3 cup warm water
1 2/3 cups flour
1 tsp olive oil
3/4 tsp salt
Dissolve yeast and sugar in warm water. Wait 5 minutes.
With metal mixer blade in food processor, add flour, olive oil and salt.
Slowly add yeast mixture with machine running until dough turns into a
ball, process additional 30 seconds to knead dough.
Add small amount of olive oil to a food storage bag and place dough in
bag, then seal. Let dough rise for approximately 45 minutes.
Quote from: UncleEbinezer on November 01, 2011, 01:26:59 PM
Quote from: McGrupp on November 01, 2011, 12:02:47 PM
Not my recipe, but making this for my sick girlfriend tonight:
Corn and Crab Chowder
Ingredients
6 bacon slices
2 celery ribs, diced
1 medium-size green bell pepper, diced
1 medium onion, diced
1 jalapeño pepper, seeded and diced
1 (32-oz.) container chicken broth
3 tablespoons all-purpose flour
3 cups fresh corn kernels (6 ears)
1 pound fresh lump crabmeat, drained and picked
1 cup whipping cream
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
Oyster crackers
Garnish: chopped fresh cilantro
Preparation
1. Cook bacon in a Dutch oven over medium heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in Dutch oven. Crumble bacon.
2. Sauté celery and next 3 ingredients in hot drippings 5 to 6 minutes or until tender.
3. Whisk together broth and flour until smooth. Add to celery mixture. Stir in corn. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Gently stir in crabmeat and next 4 ingredients; cook 4 to 5 minutes or until thoroughly heated. Serve warm with crumbled bacon and oyster crackers.
Foodnetwork recipe? I think I was eyeing this a week or so ago.
:waits for outcome:
That shit fucking rocked. Of course, I used more bacon fat than the recipe calls for. And I had to thicken it up a bit with about 1 tbsp more flour. I also didn't de-seed the jalepeno so it had a good kick to it.
The pound of crab meat cost almost $25 at my local kroger though. If I had gone frozen or shopped elsewhere, I'm sure it would have been cheaper - but that was the only drawback.
Quote from: mattstick on November 02, 2011, 11:09:53 AM
I've been doing this with Chicken Thighs and Chicken Breasts... then using the pulled chicken meat for pizza or tacos, even sandwiches.
Mexican Pulled Chicken
(serves 2-4)
1 tablespoon olive oil
1/2 onion, roughly chopped
1 heaping teaspoon ground cumin
1/2 teaspoon chili powder
salt and freshly ground pepper
2 boneless, skinless chicken breasts (or 6 boneless, skinless chicken thighs)
3/4 cup salsa
1 cup chicken stock
1/2 lime juiced
In a heavy, lidded pot heat olive oil to medium and add onion, cumin, chili powder and a big pinch of salt and pepper. Cook onion, stirring regularly until it starts to soften. Add chicken, salsa and chicken stock and bring to a simmer. Cover and cook for 15-20 minutes or until chicken is cooked through.
Remove chicken from pot and set aside. While chicken cools bring the uncovered sauce to a boil, and reduce for 5 minutes. When the chicken is cool enough shred it with two forks. Stir chicken back into sauce and reduce heat to low. Add lime juice.
That sounds tasty. Gonna try it sometime soon.
the good bf points you earned for cooking for her while she was sick is worth way more than $25. Longevity dude. Rack that shit up when you can. I did something similar for my gf a few weeks back (she was feeling sick and just wanted to lay low one night), and on Sunday I did my take on Cajun Chicken Creole. Shit was so money.
4 boneless thighs
1 diced red pepper
1 diced jalapeno
1 bag of boiled rice
1 can of black beans
2 Tbsp Mariana Sauce
1 teaspoon Chili Powder
1 teaspoon curry powder
1 Tbsp chicken broth
1/4 cup cilantro
1/4 cup diced red onion
1/4 cup diced mushrooms
Heat 1 Tbsp of olive oil, add onions, mushrooms, and peppers. Saute. In a separate skillet, cook the chicken in 1 Tbsp Olive Oil, add Cilantro, pepper, salt, cumin, and lemon pepper. Cook chicken about 80%. Pull off stove, and dice. While the chicken is cooking, cook the black beans and the rice, mix cooked rice and beans. Throw the chicken in the sauteed peppers, onions, and mushrooms pan. Then add chicken broth, let cook, finally add rice and beans, then adding in Mariana sauce plus spices (curry, chili, salt, pepper). Let sit for a few minutes and serve.
Quote from: McGrupp on November 02, 2011, 11:11:08 AM
Quote from: UncleEbinezer on November 01, 2011, 01:26:59 PM
Quote from: McGrupp on November 01, 2011, 12:02:47 PM
Not my recipe, but making this for my sick girlfriend tonight:
Corn and Crab Chowder
Ingredients
6 bacon slices
2 celery ribs, diced
1 medium-size green bell pepper, diced
1 medium onion, diced
1 jalapeño pepper, seeded and diced
1 (32-oz.) container chicken broth
3 tablespoons all-purpose flour
3 cups fresh corn kernels (6 ears)
1 pound fresh lump crabmeat, drained and picked
1 cup whipping cream
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
Oyster crackers
Garnish: chopped fresh cilantro
Preparation
1. Cook bacon in a Dutch oven over medium heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in Dutch oven. Crumble bacon.
2. Sauté celery and next 3 ingredients in hot drippings 5 to 6 minutes or until tender.
3. Whisk together broth and flour until smooth. Add to celery mixture. Stir in corn. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Gently stir in crabmeat and next 4 ingredients; cook 4 to 5 minutes or until thoroughly heated. Serve warm with crumbled bacon and oyster crackers.
Foodnetwork recipe? I think I was eyeing this a week or so ago.
:waits for outcome:
That shit fucking rocked. Of course, I used more bacon fat than the recipe calls for. And I had to thicken it up a bit with about 1 tbsp more flour. I also didn't de-seed the jalepeno so it had a good kick to it.
The pound of crab meat cost almost $25 at my local kroger though. If I had gone frozen or shopped elsewhere, I'm sure it would have been cheaper - but that was the only drawback.
yeah crabmeat is expensive. I go with half backfin and half lump a lot of times to cut down the cost since many times the lumps break up a bit. It is a bit cheaper hear by the coast though.
Quote from: mattstick on November 02, 2011, 11:09:53 AM
I've been doing this with Chicken Thighs and Chicken Breasts... then using the pulled chicken meat for pizza or tacos, even sandwiches.
Mexican Pulled Chicken
(serves 2-4)
1 tablespoon olive oil
1/2 onion, roughly chopped
1 heaping teaspoon ground cumin
1/2 teaspoon chili powder
salt and freshly ground pepper
2 boneless, skinless chicken breasts (or 6 boneless, skinless chicken thighs)
3/4 cup salsa
1 cup chicken stock
1/2 lime juiced
In a heavy, lidded pot heat olive oil to medium and add onion, cumin, chili powder and a big pinch of salt and pepper. Cook onion, stirring regularly until it starts to soften. Add chicken, salsa and chicken stock and bring to a simmer. Cover and cook for 15-20 minutes or until chicken is cooked through.
Remove chicken from pot and set aside. While chicken cools bring the uncovered sauce to a boil, and reduce for 5 minutes. When the chicken is cool enough shred it with two forks. Stir chicken back into sauce and reduce heat to low. Add lime juice.
A small suggestion. When using lime and cumin, etc. a shot of tequila will add a nice flare... Both in the mix and for the chef. That's how I do pulled chicken, anyway.
Quote from: UncleEbinezer on November 02, 2011, 03:38:51 PM
Quote from: McGrupp on November 02, 2011, 11:11:08 AM
Quote from: UncleEbinezer on November 01, 2011, 01:26:59 PM
Quote from: McGrupp on November 01, 2011, 12:02:47 PM
Not my recipe, but making this for my sick girlfriend tonight:
Corn and Crab Chowder
Ingredients
6 bacon slices
2 celery ribs, diced
1 medium-size green bell pepper, diced
1 medium onion, diced
1 jalapeño pepper, seeded and diced
1 (32-oz.) container chicken broth
3 tablespoons all-purpose flour
3 cups fresh corn kernels (6 ears)
1 pound fresh lump crabmeat, drained and picked
1 cup whipping cream
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
Oyster crackers
Garnish: chopped fresh cilantro
Preparation
1. Cook bacon in a Dutch oven over medium heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in Dutch oven. Crumble bacon.
2. Sauté celery and next 3 ingredients in hot drippings 5 to 6 minutes or until tender.
3. Whisk together broth and flour until smooth. Add to celery mixture. Stir in corn. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Gently stir in crabmeat and next 4 ingredients; cook 4 to 5 minutes or until thoroughly heated. Serve warm with crumbled bacon and oyster crackers.
Foodnetwork recipe? I think I was eyeing this a week or so ago.
:waits for outcome:
That shit fucking rocked. Of course, I used more bacon fat than the recipe calls for. And I had to thicken it up a bit with about 1 tbsp more flour. I also didn't de-seed the jalepeno so it had a good kick to it.
The pound of crab meat cost almost $25 at my local kroger though. If I had gone frozen or shopped elsewhere, I'm sure it would have been cheaper - but that was the only drawback.
yeah crabmeat is expensive. I go with half backfin and half lump a lot of times to cut down the cost since many times the lumps break up a bit. It is a bit cheaper hear by the coast though.
That's exactly what I did. The backfin was unpasteurized (fresh), too. Way better than the pre-packaged lump.
Quote from: McGrupp on November 02, 2011, 04:38:53 PM
Quote from: UncleEbinezer on November 02, 2011, 03:38:51 PM
Quote from: McGrupp on November 02, 2011, 11:11:08 AM
Quote from: UncleEbinezer on November 01, 2011, 01:26:59 PM
Quote from: McGrupp on November 01, 2011, 12:02:47 PM
Not my recipe, but making this for my sick girlfriend tonight:
Corn and Crab Chowder
Ingredients
6 bacon slices
2 celery ribs, diced
1 medium-size green bell pepper, diced
1 medium onion, diced
1 jalapeño pepper, seeded and diced
1 (32-oz.) container chicken broth
3 tablespoons all-purpose flour
3 cups fresh corn kernels (6 ears)
1 pound fresh lump crabmeat, drained and picked
1 cup whipping cream
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
Oyster crackers
Garnish: chopped fresh cilantro
Preparation
1. Cook bacon in a Dutch oven over medium heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in Dutch oven. Crumble bacon.
2. Sauté celery and next 3 ingredients in hot drippings 5 to 6 minutes or until tender.
3. Whisk together broth and flour until smooth. Add to celery mixture. Stir in corn. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Gently stir in crabmeat and next 4 ingredients; cook 4 to 5 minutes or until thoroughly heated. Serve warm with crumbled bacon and oyster crackers.
Foodnetwork recipe? I think I was eyeing this a week or so ago.
:waits for outcome:
That shit fucking rocked. Of course, I used more bacon fat than the recipe calls for. And I had to thicken it up a bit with about 1 tbsp more flour. I also didn't de-seed the jalepeno so it had a good kick to it.
The pound of crab meat cost almost $25 at my local kroger though. If I had gone frozen or shopped elsewhere, I'm sure it would have been cheaper - but that was the only drawback.
yeah crabmeat is expensive. I go with half backfin and half lump a lot of times to cut down the cost since many times the lumps break up a bit. It is a bit cheaper hear by the coast though.
That's exactly what I did. The backfin was unpasteurized (fresh), too. Way better than the pre-packaged lump.
if i'm sick can you make this for me? sounds fantastic
Quote from: McGrupp on November 02, 2011, 04:38:53 PM
Quote from: UncleEbinezer on November 02, 2011, 03:38:51 PM
Quote from: McGrupp on November 02, 2011, 11:11:08 AM
Quote from: UncleEbinezer on November 01, 2011, 01:26:59 PM
Quote from: McGrupp on November 01, 2011, 12:02:47 PM
Not my recipe, but making this for my sick girlfriend tonight:
Corn and Crab Chowder
Ingredients
6 bacon slices
2 celery ribs, diced
1 medium-size green bell pepper, diced
1 medium onion, diced
1 jalapeño pepper, seeded and diced
1 (32-oz.) container chicken broth
3 tablespoons all-purpose flour
3 cups fresh corn kernels (6 ears)
1 pound fresh lump crabmeat, drained and picked
1 cup whipping cream
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
Oyster crackers
Garnish: chopped fresh cilantro
Preparation
1. Cook bacon in a Dutch oven over medium heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in Dutch oven. Crumble bacon.
2. Sauté celery and next 3 ingredients in hot drippings 5 to 6 minutes or until tender.
3. Whisk together broth and flour until smooth. Add to celery mixture. Stir in corn. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Gently stir in crabmeat and next 4 ingredients; cook 4 to 5 minutes or until thoroughly heated. Serve warm with crumbled bacon and oyster crackers.
Foodnetwork recipe? I think I was eyeing this a week or so ago.
:waits for outcome:
That shit fucking rocked. Of course, I used more bacon fat than the recipe calls for. And I had to thicken it up a bit with about 1 tbsp more flour. I also didn't de-seed the jalepeno so it had a good kick to it.
The pound of crab meat cost almost $25 at my local kroger though. If I had gone frozen or shopped elsewhere, I'm sure it would have been cheaper - but that was the only drawback.
yeah crabmeat is expensive. I go with half backfin and half lump a lot of times to cut down the cost since many times the lumps break up a bit. It is a bit cheaper hear by the coast though.
That's exactly what I did. The backfin was unpasteurized (fresh), too. Way better than the pre-packaged lump.
This looks delicious
Gonna have to save it for a day I feel like spending some money though, this will be expensive (and not nearly as fresh) in Montana.
Quote from: Multibeast12 on November 02, 2011, 04:50:41 PM
Quote from: McGrupp on November 02, 2011, 04:38:53 PM
Quote from: UncleEbinezer on November 02, 2011, 03:38:51 PM
Quote from: McGrupp on November 02, 2011, 11:11:08 AM
Quote from: UncleEbinezer on November 01, 2011, 01:26:59 PM
Quote from: McGrupp on November 01, 2011, 12:02:47 PM
Not my recipe, but making this for my sick girlfriend tonight:
Corn and Crab Chowder
Ingredients
6 bacon slices
2 celery ribs, diced
1 medium-size green bell pepper, diced
1 medium onion, diced
1 jalapeño pepper, seeded and diced
1 (32-oz.) container chicken broth
3 tablespoons all-purpose flour
3 cups fresh corn kernels (6 ears)
1 pound fresh lump crabmeat, drained and picked
1 cup whipping cream
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
Oyster crackers
Garnish: chopped fresh cilantro
Preparation
1. Cook bacon in a Dutch oven over medium heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in Dutch oven. Crumble bacon.
2. Sauté celery and next 3 ingredients in hot drippings 5 to 6 minutes or until tender.
3. Whisk together broth and flour until smooth. Add to celery mixture. Stir in corn. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Gently stir in crabmeat and next 4 ingredients; cook 4 to 5 minutes or until thoroughly heated. Serve warm with crumbled bacon and oyster crackers.
Foodnetwork recipe? I think I was eyeing this a week or so ago.
:waits for outcome:
That shit fucking rocked. Of course, I used more bacon fat than the recipe calls for. And I had to thicken it up a bit with about 1 tbsp more flour. I also didn't de-seed the jalepeno so it had a good kick to it.
The pound of crab meat cost almost $25 at my local kroger though. If I had gone frozen or shopped elsewhere, I'm sure it would have been cheaper - but that was the only drawback.
yeah crabmeat is expensive. I go with half backfin and half lump a lot of times to cut down the cost since many times the lumps break up a bit. It is a bit cheaper hear by the coast though.
That's exactly what I did. The backfin was unpasteurized (fresh), too. Way better than the pre-packaged lump.
if i'm sick can you make this for me? sounds fantastic
You realize what the expectation is? Once you feel better? And Mcgrupp's the chef?
Quote from: kellerb on November 02, 2011, 07:21:46 PM
Quote from: Multibeast12 on November 02, 2011, 04:50:41 PM
Quote from: McGrupp on November 02, 2011, 04:38:53 PM
Quote from: UncleEbinezer on November 02, 2011, 03:38:51 PM
Quote from: McGrupp on November 02, 2011, 11:11:08 AM
Quote from: UncleEbinezer on November 01, 2011, 01:26:59 PM
Quote from: McGrupp on November 01, 2011, 12:02:47 PM
Not my recipe, but making this for my sick girlfriend tonight:
Corn and Crab Chowder
Ingredients
6 bacon slices
2 celery ribs, diced
1 medium-size green bell pepper, diced
1 medium onion, diced
1 jalapeño pepper, seeded and diced
1 (32-oz.) container chicken broth
3 tablespoons all-purpose flour
3 cups fresh corn kernels (6 ears)
1 pound fresh lump crabmeat, drained and picked
1 cup whipping cream
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
Oyster crackers
Garnish: chopped fresh cilantro
Preparation
1. Cook bacon in a Dutch oven over medium heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in Dutch oven. Crumble bacon.
2. Sauté celery and next 3 ingredients in hot drippings 5 to 6 minutes or until tender.
3. Whisk together broth and flour until smooth. Add to celery mixture. Stir in corn. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Gently stir in crabmeat and next 4 ingredients; cook 4 to 5 minutes or until thoroughly heated. Serve warm with crumbled bacon and oyster crackers.
Foodnetwork recipe? I think I was eyeing this a week or so ago.
:waits for outcome:
That shit fucking rocked. Of course, I used more bacon fat than the recipe calls for. And I had to thicken it up a bit with about 1 tbsp more flour. I also didn't de-seed the jalepeno so it had a good kick to it.
The pound of crab meat cost almost $25 at my local kroger though. If I had gone frozen or shopped elsewhere, I'm sure it would have been cheaper - but that was the only drawback.
yeah crabmeat is expensive. I go with half backfin and half lump a lot of times to cut down the cost since many times the lumps break up a bit. It is a bit cheaper hear by the coast though.
That's exactly what I did. The backfin was unpasteurized (fresh), too. Way better than the pre-packaged lump.
if i'm sick can you make this for me? sounds fantastic
You realize what the expectation is? Once you feel better? And Mcgrupp's the chef?
:hereitisyousentimentalbastard
and for the first time ever, crab chowder was used as a lubricant.
McGrupp's Ribs:
Buy 2 racks of pork ribs. Buy some vegetables. Buy barbecue sauce (lots). Last night I went with about 6 little red potatoes, 2 yellow onions, and 6 or 7 carrots. Cut up the ribs into sections of 3 or 4. Half the potatoes, quarter the onions, and cut the carrots into bite size pieces.
Get out your slow cooker. Put that shit on LOW. Put all the vegetables at the bottom. Throw some dry rub on those ribs. Put ribs in slow cooker, meat side up. Cover everything with barbecue sauce.
Wait for 8 hours.
Fucking enjoy that shit, man.
nab's ribs
Ingredients:
Rack of Ribs
Rub (Your favorite, mine usually features smoked sea salt, paprika)
BBQ Sauce (Your favorite, spice it up by mixing in some of the rub)
Two Large Handfuls Jack Daniel's Barrel Smoking Wood Chips (Yes they exist, and yes they are awesome)
Equiptment:
Weber or other BBQ (Strongly suggest charcoal) that can be used to smoke
BBQ Brush
Tongs
Six Pack of Your Favorite Brew
Timing
2 hr Before BBQ- Rub ribs with rub mixture. Drink a Beer
1 hr Before BBQ- Soak wood chips in water. Drink a Beer
1/2 hr Before BBQ- Light charcoal. I recomend an electric starter for best flavor
BBQ- Scrape charcoal to one side. Drain wood chips and throw half on charcoal. Replace grate, place ribs over side without bbq.
Let ribs smoke until chips are almost done producing smoke. You can adjust heat and smoke by opening and closing vents.
After smoking slows down, remove grate and add the rest of the chips. Brush on a layer of bbq sauce and close lid. Open at 10 mins and brush on another layer of bbq sauce. This process can be repeated until ribs are done.
Enjoy
Edit: If you want to kick it up a notch, create a bourbon/apple cider reduction to glaze with instead of bbq sauce. This reduction also works well on pork loin.
:hereitisyousentimentalbastard Thought this was funny
http://www.cookstr.com/recipes/mike-gordonrsquos-lasagne (http://www.cookstr.com/recipes/mike-gordonrsquos-lasagne)
Mike Gordon's Lasagne
Sauce and Noodles
1 pound lean ground beef
2 cloves garlic, minced
3 tablespoons minced fresh tarragon
1/3 cup dry Marsala wine
8 fresh tomatoes, peeled and chopped, or 4 cups canned crushed Italian plum tomatoes
½ cup tomato paste
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 pound lasagne noodles
Filling
1 pound ricotta cheese
2 eggs, lightly beaten
¼ cup unflavored seltzer
1/3 cup freshly grated Parmesan cheese
1/3 cup freshly grated Romano cheese
Assembly
¼ pound Parmesan cheese, thinly sliced
¼ pound Romano cheese, thinly sliced
Directions
1. Prepare the sauce and noodles: In a nonreactive large pot over medium heat, brown the ground beef, breaking it up with a spoon, 5 to 10 minutes. Pour off any excess fat. Add the garlic to the pan and sauté for 1 minute. Add the tarragon and Marsala, and cook for 2 minutes, stirring to scrape up any bits stuck to the bottom of the pan. Stir in the tomatoes, tomato paste, salt, pepper, and 1 cup water. Partially cover and simmer over low heat, stirring occasionally, for up to 8 hours (the longer the better).
2. Meanwhile, bring a large pot of water to a boil. Add the lasagne noodles and cook until al dente. Drain and rinse under cold water. Set aside in a large bowl of cold water to prevent the noodles from sticking together.
3. Preheat the oven to 350°F.
4. Make the filling: In a large bowl, stir together the ricotta and eggs. Whisk in the seltzer; the mixture should be fluffy. Fold in the grated Parmesan and Romano cheeses.
5. Assemble the lasagne: Butter a large baking dish or lasagne pan. Remove a few noodles from the water and pat them dry. Arrange a layer of noodles over the bottom of the pan. Ladle 1 cup of the sauce over the noodles; top with a layer of the sliced Parmesan and Romano cheeses. Spread 1 cup of the cheese filling on top. Repeat the layering process, using the remaining noodles, sauce, sliced cheese, and cheese filling, until you reach the top of the pan. End with a final layer of noodles. Top with any remaining sliced Parmesan and Romano cheeses.
6. Bake the lasagne until the top is golden brown, 1 hour. The lasagne is best if you let it rest overnight and reheat it the next day.
Quote from: McGrupp on November 02, 2011, 04:38:53 PM
Quote from: UncleEbinezer on November 02, 2011, 03:38:51 PM
Quote from: McGrupp on November 02, 2011, 11:11:08 AM
Quote from: UncleEbinezer on November 01, 2011, 01:26:59 PM
Quote from: McGrupp on November 01, 2011, 12:02:47 PM
Not my recipe, but making this for my sick girlfriend tonight:
Corn and Crab Chowder
Ingredients
6 bacon slices
2 celery ribs, diced
1 medium-size green bell pepper, diced
1 medium onion, diced
1 jalapeño pepper, seeded and diced
1 (32-oz.) container chicken broth
3 tablespoons all-purpose flour
3 cups fresh corn kernels (6 ears)
1 pound fresh lump crabmeat, drained and picked
1 cup whipping cream
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
Oyster crackers
Garnish: chopped fresh cilantro
Preparation
1. Cook bacon in a Dutch oven over medium heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in Dutch oven. Crumble bacon.
2. Sauté celery and next 3 ingredients in hot drippings 5 to 6 minutes or until tender.
3. Whisk together broth and flour until smooth. Add to celery mixture. Stir in corn. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Gently stir in crabmeat and next 4 ingredients; cook 4 to 5 minutes or until thoroughly heated. Serve warm with crumbled bacon and oyster crackers.
Foodnetwork recipe? I think I was eyeing this a week or so ago.
:waits for outcome:
That shit fucking rocked. Of course, I used more bacon fat than the recipe calls for. And I had to thicken it up a bit with about 1 tbsp more flour. I also didn't de-seed the jalepeno so it had a good kick to it.
The pound of crab meat cost almost $25 at my local kroger though. If I had gone frozen or shopped elsewhere, I'm sure it would have been cheaper - but that was the only drawback.
yeah crabmeat is expensive. I go with half backfin and half lump a lot of times to cut down the cost since many times the lumps break up a bit. It is a bit cheaper hear by the coast though.
That's exactly what I did. The backfin was unpasteurized (fresh), too. Way better than the pre-packaged lump.
Down here at the beach we get both fresh. I made a double batch so I can freeze some later, it was definitely expensive, but I thoroughly enjoyed it. The freshness of the corn was really nice as well. I can't wait to have a bowl tonight. I can only assume the leftovers are better. To me 2nd day of soups are ALWAYS better.
Been on a bit of a soup kick lately. Made this last night - perfect for a cold november evening.
QuoteButternut Squash + Sweet Potato Soup
serves 4
Ingredients:
(1) small butternut squash, about 1.5 pounds, diced (1/2-inch)
(2) sweet potatoes, peeled and diced (1/2-inch)
1 medium onion, diced
3-inch sprig of fresh rosemary
2 tbsp butter
6 cups vegetable broth
salt + pepper
Method:
Melt butter in large pot over medium-high heat. Add vegetables and rosemary and stir to coat. Cover pot and allow veggies to sweat for 10 minutes, stirring occasionally.
After 10 minutes, add broth. Bring to a boil then drop heat to moderate simmer. Let soup simmer for an additional 20 minutes, until potatoes and squash are quite tender. Remove rosemary sprig. Using an immersion blender or a regular blender, puree' soup until smooth and creamy. Salt and pepper to taste.
^That was SUPER easy to make, btw.
Soups, chilis and stews are where its at in the winter. I try to make a big batch of something every week or 2 early on in the fall, such as right now, so we can maintain variety and makes dinner easier. You throw in a panini, a fire and some brews...pretty good evening.
Basically, that is what I will be doing tonight.
Quote from: UncleEbinezer on November 11, 2011, 01:33:06 PM
Soups, chilis and stews are where its at in the winter. I try to make a big batch of something every week or 2 early on in the fall, such as right now, so we can maintain variety and makes dinner easier. You throw in a panini, a fire and some brews...pretty good evening.
Basically, that is what I will be doing tonight.
Feel free to share any and all soup recipes.
Although tonight I think I might make twice baked potatoes.
Quote from: UncleEbinezer on November 11, 2011, 01:33:06 PM
Soups, chilis and stews are where its at in the winter. I try to make a big batch of something every week or 2 early on in the fall, such as right now, so we can maintain variety and makes dinner easier. You throw in a panini, a fire and some brews...pretty good evening.
Basically, that is what I will be doing tonight.
Not my recipe but made this last week. BOMB and super easy!!
Posole, a mexican chicken soup with a awesome chipotle broth!
http://www.esquire.com/features/guy-food/posole-soup-recipe-0411 (http://www.esquire.com/features/guy-food/posole-soup-recipe-0411)
Quote from: Igbo on November 11, 2011, 03:22:02 PM
Quote from: UncleEbinezer on November 11, 2011, 01:33:06 PM
Soups, chilis and stews are where its at in the winter. I try to make a big batch of something every week or 2 early on in the fall, such as right now, so we can maintain variety and makes dinner easier. You throw in a panini, a fire and some brews...pretty good evening.
Basically, that is what I will be doing tonight.
Not my recipe but made this last week. BOMB and super easy!!
Posole, a mexican chicken soup with a awesome chipotle broth!
http://www.esquire.com/features/guy-food/posole-soup-recipe-0411 (http://www.esquire.com/features/guy-food/posole-soup-recipe-0411)
Hot damn that looks great.
I'll have to make that in the next week or two.
Quote from: McGrupp on November 11, 2011, 03:43:36 PM
Quote from: Igbo on November 11, 2011, 03:22:02 PM
Quote from: UncleEbinezer on November 11, 2011, 01:33:06 PM
Soups, chilis and stews are where its at in the winter. I try to make a big batch of something every week or 2 early on in the fall, such as right now, so we can maintain variety and makes dinner easier. You throw in a panini, a fire and some brews...pretty good evening.
Basically, that is what I will be doing tonight.
Not my recipe but made this last week. BOMB and super easy!!
Posole, a mexican chicken soup with a awesome chipotle broth!
http://www.esquire.com/features/guy-food/posole-soup-recipe-0411 (http://www.esquire.com/features/guy-food/posole-soup-recipe-0411)
Hot damn that looks great.
I'll have to make that in the next week or two.
Definitely. I may try it with the pork shoulder, though. Either way, sounds awesome!
Bought a turkey at the grocery store yesterday since they are dirt cheap this time of year.
Made a brine for it with water, salt, sugar, 2 garlic cloves, peppercorns, cloves, and a cinnamon stick.
Poured the brine over the turkey and let it sit in the brine over night.
This morning took it out of the brine and rinsed it off.
Made a dry rub for the bird with salt, pepper, garlic, sage, tarragon, parsley, rosemary, (all the herbs were dried not fresh), dried red pepper, and brown sugar. Coated the bird with the dry rub inside and out. Stuffed the cavity with fresh rosemary, fresh parsley, 1/2 a lemon and a little olive oil.
Put the entire bird on the grill using indirect cooking. Put a handful of soaked hickory and apple wood chips on the coals every hour or so. Kept the grill around 275 degrees for 5 hours.
Below is the end result. I'll put my smoked turkey up against a deep fried bird any day.
Quote from: Igbo on November 13, 2011, 05:17:58 PM
Bought a turkey at the grocery store yesterday since they are dirt cheap this time of year.
Made a brine for it with water, salt, sugar, 2 garlic cloves, peppercorns, cloves, and a cinnamon stick.
Poured the brine over the turkey and let it sit in the brine over night.
This morning took it out of the brine and rinsed it off.
Made a dry rub for the bird with salt, pepper, garlic, sage, tarragon, parsley, rosemary, (all the herbs were dried not fresh), dried red pepper, and brown sugar. Coated the bird with the dry rub inside and out. Stuffed the cavity with fresh rosemary, fresh parsley, 1/2 a lemon and a little olive oil.
Put the entire bird on the grill using indirect cooking. Put a handful of soaked hickory and apple wood chips on the coals every hour or so. Kept the grill around 275 degrees for 5 hours.
Below is the end result. I'll put my smoked turkey up against a deep fried bird any day.
looks and sounds amazing :beers:
Damn Igbo! Looks amazing. Did you use charcoal or gas grill? I have both and I am interested in doing this. I keep saying I want to make a turkey at other times than Thanksgiving Day. This sounds like my recipe!
As for a recipe I have now done twice recently from the Food Network...
http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-and-chicken-chili-recipe/index.html (http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-and-chicken-chili-recipe/index.html)
QuoteWhite Bean and Chicken Chili
Ingredients
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 pounds ground chicken
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
2 (15-ounce cans) cannellini or other white beans, rinsed and drained
1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
11/2 cups frozen corn, thawed
4 cups low-sodium chicken stock
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper for seasoning
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
Directions
In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.
Quote from: UncleEbinezer on November 14, 2011, 09:09:04 AM
Damn Igbo! Looks amazing. Did you use charcoal or gas grill? I have both and I am interested in doing this. I keep saying I want to make a turkey at other times than Thanksgiving Day. This sounds like my recipe!
Charcoal for life!!! I use a natural lump hardwood charcoal not briquettes. Google what charcoal briquettes are made out of and you will never use them again. Hello sawdust from the floor of the cutting room at Home Depot.
Gas is good for a consistent temperature for long periods of time, which is great for smoking, but you definately lose out in flavor even with a smoker box for gas grills. BBQ purists dont touch gas. Or lighter fluid for that matter.
I had to add coals about 4 times during the entire process. No big deal really imo. In fact i think it adds to the fun.
If your grill doesnt have a thermometer, go buy one. When cooking for long periods of time, you obviously need to know temp as to not dry out whatever it is your cooking.
I prefer to use a lighter smoking wood like cherry, or apple if your just starting to smoke. The smoke is not as strong as a hickory or mesquite. I know use a mix of cherry and hickory. My boy cuts down trees for a living and brings me all the fresh cherry and hickory he cuts. Saves me $$$ on buying chips and I know where it came from.
Once you start smoking on the grill, it is really fun and definately try a bunch of stuff. Fish, banging. Steaks grilled with some wood chips, awesome. I even smoked some chicken livers the other day and pureed them for a bomb smoked chicken liver pate.
Quote from: Igbo on November 14, 2011, 09:43:31 AM
Quote from: UncleEbinezer on November 14, 2011, 09:09:04 AM
Damn Igbo! Looks amazing. Did you use charcoal or gas grill? I have both and I am interested in doing this. I keep saying I want to make a turkey at other times than Thanksgiving Day. This sounds like my recipe!
Charcoal for life!!! I use a natural lump hardwood charcoal not briquettes. Google what charcoal briquettes are made out of and you will never use them again. Hello sawdust from the floor of the cutting room at Home Depot.
Gas is good for a consistent temperature for long periods of time, which is great for smoking, but you definately lose out in flavor even with a smoker box for gas grills. BBQ purists dont touch gas. Or lighter fluid for that matter.
I had to add coals about 4 times during the entire process. No big deal really imo. In fact i think it adds to the fun.
If your grill doesnt have a thermometer, go buy one. When cooking for long periods of time, you obviously need to know temp as to not dry out whatever it is your cooking.
I prefer to use a lighter smoking wood like cherry, or apple if your just starting to smoke. The smoke is not as strong as a hickory or mesquite. I know use a mix of cherry and hickory. My boy cuts down trees for a living and brings me all the fresh cherry and hickory he cuts. Saves me $$$ on buying chips and I know where it came from.
Once you start smoking on the grill, it is really fun and definately try a bunch of stuff. Fish, banging. Steaks grilled with some wood chips, awesome. I even smoked some chicken livers the other day and pureed them for a bomb smoked chicken liver pate.
Yeah, I use the lump hardwood usually when I go charcoal. I call charcoal my weekend grill. Gas is weekday. I usually grill 5 nights a week in the summer and maybe 1-2 during the winter. So charcoal would just be a lot to work with at that pace. Also, I have a smoke box that I use on the gas. I also do not use lighter fluid or ever use match light. You can clearly taste the flavor. I have a starter chimney thing and a remote thermometer too. I'm pretty much set, just was curious of the process on the turkey. When I do chicken and such, I usually do cut up pieces so I've never done a whole bird.
I'm going to Igbo's for Thanksgiving.
Quote from: sophist on November 02, 2011, 11:34:59 AM
the good bf points you earned for cooking for her while she was sick is worth way more than $25. Longevity dude. Rack that shit up when you can. I did something similar for my gf a few weeks back (she was feeling sick and just wanted to lay low one night), and on Sunday I did my take on Cajun Chicken Creole. Shit was so money.
4 boneless thighs
1 diced red pepper
1 diced jalapeno
1 bag of boiled rice
1 can of black beans
2 Tbsp Mariana Sauce
1 teaspoon Chili Powder
1 teaspoon curry powder
1 Tbsp chicken broth
1/4 cup cilantro
1/4 cup diced red onion
1/4 cup diced mushrooms
Heat 1 Tbsp of olive oil, add onions, mushrooms, and peppers. Saute. In a separate skillet, cook the chicken in 1 Tbsp Olive Oil, add Cilantro, pepper, salt, cumin, and lemon pepper. Cook chicken about 80%. Pull off stove, and dice. While the chicken is cooking, cook the black beans and the rice, mix cooked rice and beans. Throw the chicken in the sauteed peppers, onions, and mushrooms pan. Then add chicken broth, let cook, finally add rice and beans, then adding in Mariana sauce plus spices (curry, chili, salt, pepper). Let sit for a few minutes and serve.
Made this the other night, very good! Fed 4 people for only 4 bucks a person!
So I made two batches of Gumbo over the weekend, the first was chicken, and the second was sausage and shrimp. The sausage and shrimp went something like this:
1/2 cup cilantro sliced
1 pound of shrimp peeled and deveined
1 pound of sausage sliced (cut each link into 6 slices)
1 bag of unboiled rice
2 quarts water
1 quart chicken broth
Cajun seasoning
blackened seasoning
pre-made gumbo stock (if you go to the seafood section of your local market, they will have several varieties to choose from, it doesn't matter which you use).
3 tsp Olive Oil
So first thing is first, peel and de-vein the shrimp. Then chop up the sausage. Finally, cut up the 1/2 cup of cilantro. Get 2 skillets. Add 3 tsp of olive oil to one of the skillets and then coat with the blackened seasoning. Throw the shrimp in there and coat it evenly. The shrimp should cook a total of 4-5 minutes and should be tossed for even cooking. With the blackened seasoning, they'll turn from a faint white to bright orange, and have that sauteed look. Place in a bowl and set aside. While the shrimp was cooking, I also cooked the sausage. In the second skillet, toss them in there and then toss 1/4 cup of cilantro (save the remaining 1/4 for the soup itself). I also cooked the sausage in a spicy cajun seasoning. Cook. As the sausage nears completion (once done cooking drain the fatty juices and let dry in a double folded paper towel), I then took a medium sauce pan and filled 3/4 full. I cooked the rice for 11 minutes. I also then set up the broth as the sausage was cooking. I added 2 quarts water, 1 quart chicken broth, seasoned with black pepper, red pepper, basil. some ginger, and a little garlic. I let this slowly come to a boil (the sausage should finish cooking prior to this). Once at a boil, I added the shrimp, sausage, and remaining cilantro. Stir. Bring to a second boil, then reduce heat and let simmer for 25 minutes.
The riced completed cooking with about 10 minutes to go from the gumbo. I set aside and let cool. With about 5 minutes left, I scooped each bowl with rice, which was about 1/3 of the bowl. Once the gumbo is done cooking, pour over rice and boom. Enjoy.
^^^ Nice. Two things tho, I'd add the fatty juices to the mix too, instead of getting rid of them. Also, I like mine with less rice, so I like to fill the bowl with the gumbo first, and then add a scoop of rice in the middle. Also, consider doing the chicken, shrimp, and sausage all together. Oh, and adding chopped up celery, corn, and 1/2 a jalapeno is good too. Ok, sorry that was more than 2 things :-P
Gumbo without okra ain't gumbo. Also, wtf is with all the cilantro you people seem to use. There is no place for that soapy shit in my food. Ever!
Quote from: PIE-GUY on November 29, 2011, 03:22:35 PM
Gumbo without okra ain't gumbo. Also, wtf is with all the cilantro you people seem to use. There is no place for that soapy shit in my food. Ever!
Cilantro makes it spicy.
Quote from: PIE-GUY on November 29, 2011, 03:22:35 PM
Gumbo without okra ain't gumbo. Also, wtf is with all the cilantro you people seem to use. There is no place for that soapy shit in my food. Ever!
ah finally, a sane person. cilantro is the nast.
Quote from: mirthbeatenworker on November 29, 2011, 03:31:56 PM
Quote from: PIE-GUY on November 29, 2011, 03:22:35 PM
Gumbo without okra ain't gumbo. Also, wtf is with all the cilantro you people seem to use. There is no place for that soapy shit in my food. Ever!
ah finally, a sane person. cilantro is the nast.
THIS! Can't stand the stuff.
Quote from: phuzzyfish12 on November 29, 2011, 03:32:34 PM
Quote from: mirthbeatenworker on November 29, 2011, 03:31:56 PM
Quote from: PIE-GUY on November 29, 2011, 03:22:35 PM
Gumbo without okra ain't gumbo. Also, wtf is with all the cilantro you people seem to use. There is no place for that soapy shit in my food. Ever!
ah finally, a sane person. cilantro is the nast.
THIS! Can't stand the stuff.
Yeah, not a fan myself. We should all join this community:
http://ihatecilantro.com/
:-D
Secondly, if you're looking for heat, that's what the chopped up jalapeno is for.
As for okra, can't stand it! GROSS!
Quote from: PIE-GUY on November 29, 2011, 03:22:35 PM
Gumbo without okra ain't gumbo.
Damn right.
And personally, I'm a cilantro lover, but in gumbo? That's just weird.
Quote from: natronzero on November 29, 2011, 04:03:03 PM
Quote from: PIE-GUY on November 29, 2011, 03:22:35 PM
Gumbo without okra ain't gumbo.
Damn right.
And personally, I'm a cilantro lover, but in gumbo? That's just weird.
don't knock it until you've tried it.
Quote from: sophist on November 29, 2011, 04:52:11 PM
Quote from: natronzero on November 29, 2011, 04:03:03 PM
Quote from: PIE-GUY on November 29, 2011, 03:22:35 PM
Gumbo without okra ain't gumbo.
Damn right.
And personally, I'm a cilantro lover, but in gumbo? That's just weird.
don't knock it until you've tried it.
Fair enough.
By the by, there seems to be some evidence that there's a genetic basis for all this cilantro hate.
http://bodyodd.msnbc.msn.com/_news/2011/10/05/8171303-your-cilantro-love-or-hate-may-be-genetic?ocid=twitter (http://bodyodd.msnbc.msn.com/_news/2011/10/05/8171303-your-cilantro-love-or-hate-may-be-genetic?ocid=twitter)
Quote from: goodabouthood on November 29, 2011, 09:06:06 AM
^^^ Nice. Two things tho, I'd add the fatty juices to the mix too, instead of getting rid of them. Also, I like mine with less rice, so I like to fill the bowl with the gumbo first, and then add a scoop of rice in the middle. Also, consider doing the chicken, shrimp, and sausage all together. Oh, and adding chopped up celery, corn, and 1/2 a jalapeno is good too. Ok, sorry that was more than 2 things :-P
Two words: Bacon fat
Gumbo without bacon fat = fail :smoke:
I used to hate cilantro with a passion. Coudn't even stand to wash it for presentation in the store (yes, I was a produce guy once).
As I grew older, I began to like it more and more.
Most of my bad expereinces with cilantro revolve around people who rely on it too heavily to flavor a dish. In moderation, it is a must for many dishes.
Gumbo? Not sure, but I would try. Could go either way for me, depending a lot on the flavor of the gumbo.
cilantro + corn in chili = makes for almost a mexican-esque chili. super dank.
via Jephrey's chili recipe (which is the only recipe I use now)
Quote from: McGrupp on November 30, 2011, 03:46:15 PM
cilantro + corn in chili = makes for almost a mexican-esque chili. super dank.
via Jephrey's chili recipe (which is the only recipe I use now)
Me too.
Make it at least 3-4 times a year. Just made it last weekend in fact.
Tequila Chicken Pita
Onion flavored pita bread
1/2 pound boneless chicken breast
1/2 cup whole mushrooms
1/2 cup red peppers
1/2 cup white onion
2 tsp olive oil
1 shot tequila
Blackened seasoning
curry powder
lemon pepper
basil
thyme
lettuce
mozzeralla cheese (shredded)
Parmagian cheese (shredded)
1 tomato (diced)
3 pepper hummus
dice the veggies up. dice the chicken up. Add 2 tsp olive oil to a sautee skillet and warm. throw the chicken in the skillet. Cook on medium high. Add the shot of tequila. Spice chicken with blackened seasoning, curry, and lemon pepper. Add 2 pinches each of basil and thyme. Once the chicken is about 60% cooked, add in veggies (mushrooms, red pepper, and onion). Cook until everything is evenly seasoned. While cooking, warm the pita bread in the oven for about 5 minutes. Remove, and slice in half. Add the 3 pepper hummus to one side of each half.
In a bowl, add lettuce, tomato, and both cheeses. mix evenly. pepper, salt, and add a pinch of basil. stuff this mix into the bottom of each half of pita. Once the meat/veggie combo is done cooking, stuff the pita with it. Enjoy.
I came up with this the other day, it's fucking delicious.
Bought 2 lbs. of head-on shrimp yesterday and smoked them for the Skins game.
Only thing I put on them was a little olive oil and some old bay. Lit up the Q and threw some apple wood on there. Got it to about 300 and let them smoke for about 15 mins. Flipped them once.
Holy shit!! Soooo friggin' good. I don't know if you've ever had head-on shrimp a sucked the brains out crawfish style (NoLa shout out!) but the way the shrimp brains tasted with the Old Bay and the sweet smoke taste was incredible! Me and the girls destroyed the 2 lbs. pretty quick. Great for the game.
Plus the Skins helped too!
Alright, this is what I've cooked up this week:
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/s720x720/407672_10100109519708653_23217955_42670756_1543422633_n.jpg)
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/s720x720/391882_10100109515152783_23217955_42670709_945923395_n.jpg)
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/s720x720/400768_10100108275881293_23217955_42665766_1740148334_n.jpg)
So you puked all over some carbs and protein and called it food.
Nice.
Quote from: McGrupp on December 22, 2011, 02:02:59 PM
So you puked all over some carbs and protein and called it food.
Nice.
You're confusing what happens after I sleep with your mom, and what I do in the kitchen. Easy enough mistake as both spaces have enough room to fit multiple pieces of furniture and toys in.
Quote from: sophist on December 22, 2011, 02:28:40 PM
Quote from: McGrupp on December 22, 2011, 02:02:59 PM
So you puked all over some carbs and protein and called it food.
Nice.
You're confusing what happens after I sleep with your mom, and what I do in the kitchen. Easy enough mistake as both spaces have enough room to fit multiple pieces of furniture and toys in.
26 minutes to reply... you're getting slower...
Quote from: McGrupp on December 22, 2011, 02:31:38 PM
Quote from: sophist on December 22, 2011, 02:28:40 PM
Quote from: McGrupp on December 22, 2011, 02:02:59 PM
So you puked all over some carbs and protein and called it food.
Nice.
You're confusing what happens after I sleep with your mom, and what I do in the kitchen. Easy enough mistake as both spaces have enough room to fit multiple pieces of furniture and toys in.
26 minutes to reply... you're getting slower...
It's the lack of drugs, I swear.
Last night was my first experience with cooking a whole chicken.
I stuffed that shit with a quartered lemon, a quartered orange, a bunch of sage, thyme, and garlic.
Dried the skin, smothered it with butter, then seasoned it with good ol salt and pepper. Lots.
It was so good. Barnesy came over and ate on it a bit, he can attest to the goodness.
Today, I'm attempting to make a broth/stock with the leftover carcass and bones. Any tips are welcome, as I have no idea wtf I'm doing.
Fill a pot with some veggies and an onion, water and the carcass and bones. Boil for 3-5 hours, stirring occasionally.
Strain broth and toss the rest. Use the broth as a base for soup within a few days.
Quote from: mattstick on January 07, 2012, 12:08:45 PM
Fill a pot with some veggies and an onion, water and the carcass and bones. Boil for 3-5 hours, stirring occasionally.
Strain broth and toss the rest. Use the broth as a base for soup within a few days.
What I did, basically, was put the carcass and bones in a stock pot with a water/store-bought chicken broth mixture. I also dumped all of the juices from the pan that I cooked the chicken in, minus the stuffing. This includes the oil runoff, some garlic, and some skin. I let it sit refrigerated overnight.
I've been boiling it for about 45 min now. I'm not sure if I put too much water in it, but I tasted it and it's just kinda oily and doesn't have a whole lot of flavor.
You think boiling it for a few more hours will help? Adding salt too? I'll throw an onion in there as well.
The mixture as it is right now is pretty dark, much darker than most "chicken broth" I've seen/eaten.
Quote from: mattstick on January 07, 2012, 12:08:45 PM
Fill a pot with some veggies and an onion, water and the carcass and bones. Boil for 3-5 hours, stirring occasionally.
Strain broth and toss the rest. Use the broth as a base for soup within a few days.
Ha. I was just about to post the same thing after reading his recipe. And you can use the broth in any recipe where chicken stock is needed.
Quote from: McGrupp on January 07, 2012, 12:24:16 PM
Quote from: mattstick on January 07, 2012, 12:08:45 PM
Fill a pot with some veggies and an onion, water and the carcass and bones. Boil for 3-5 hours, stirring occasionally.
Strain broth and toss the rest. Use the broth as a base for soup within a few days.
What I did, basically, was put the carcass and bones in a stock pot with a water/store-bought chicken broth mixture. I also dumped all of the juices from the pan that I cooked the chicken in, minus the stuffing. This includes the oil runoff, some garlic, and some skin. I let it sit refrigerated overnight.
I've been boiling it for about 45 min now. I'm not sure if I put too much water in it, but I tasted it and it's just kinda oily and doesn't have a whole lot of flavor.
You think boiling it for a few more hours will help? Adding salt too? I'll throw an onion in there as well.
The mixture as it is right now is pretty dark, much darker than most "chicken broth" I've seen/eaten.
I think the problem is that you added your stuff to a broth mixture when all you needed was water. I'd boil it down and keep adding water to dilute. You shouldn't need salt.
It's a pretty in-exact science though, if it doesn't work you're not out very much.
IMO, I wouldn't let it boil. Just a very low simmer barely bubbling. When you boil bones it tends to cloud your stock due to the heat releasing albumen (protein funk) out of the bones and carcass.
It's also most likely darker and oiler than normal due to pouring the pan drippings in your pot.
Quote from: Igbo on January 07, 2012, 01:16:02 PM
It's also most likely darker and oiler than normal due to pouring the pan drippings in your pot.
Yep, I gathered this. Not too worried about the color. Plus, the pan drippings are where all the good flavor's at, so I'm okay with that decision.
As for the boiling, I didn't actually refrigerate it 'per se'... instead I just put it outside overnight, so I boiled it for about 45-60 min just to be sure there weren't any nasty bacteria in it.
Been simmering for a good while now.
I just tasted it again and it's getting pretty flavorful. Mattstick was right, I prob shouldn't have added salt, bc it's getting increasingly saltier...
But an old trick my mom taught me is that if you have a dish that's too salty, if you stick a potato into it for a while it soaks up all the salt. Apples do the same thing, but leave a bit of a sweeter taste, obviously.
I'll be fuckin with this most of the afternoon. I'll let you guys know how it turns out! thanks for the tips.
added in a whole onion, 4 carrots, a bunch of celery hearts, some sage, thyme, and a jalapeno.
let's see how this works out.
Okay, this shit is good. I strained everything out, and gave it another taste. Bit too salty, so I threw some potatoes in there. Gonna let it sit for an hour or so, then refrigerate it to let all the fat rise to the top. Once I skim that off, it should be good to go. Not super pretty, but delish nonetheless!
Quote from: McGrupp on January 07, 2012, 03:17:05 PM
Okay, this shit is good. I strained everything out, and gave it another taste. Bit too salty, so I threw some potatoes in there. Gonna let it sit for an hour or so, then refrigerate it to let all the fat rise to the top. Once I skim that off, it should be good to go. Not super pretty, but delish nonetheless!
We just made this the other night, except with homemade turkey broth that my wife made after Christmas that we had been saving. It was awesome. We used spinach instead of the kale, as it's what we had on hand. I also skipped the blending of the soup.
http://www.seriouseats.com/recipes/2012/01/30-minute-tuscan-white-bean-soup-recipe.html (http://www.seriouseats.com/recipes/2012/01/30-minute-tuscan-white-bean-soup-recipe.html)
QuoteIngredients:
2 tablespoons extra-virgin olive oil, plus more for serving
1 medium onion, finely diced (about 1 cup)
2 medium carrots, finely diced (about 1 cup)
2 ribs celery, finely diced (about 1 cup)
4 cloves garlic, minced on a microplane grater
1/2 teaspoon dried red pepper flakes
1 quart homemade or low-sodium canned chicken broth
2 (15-ounce) cans white beans (cannellini or great northern), with their liquid
4 6-inch sprigs rosemary, leaves finely chopped and stems reserved
1 (3-4 inch) chunk parmesan rind (optional)
2 bay leaves
3 to 4 cups roughly chopped kale or swiss chard leaves
Kosher salt and freshly ground black pepper
Parmigiano-Reggiano for serving
1. Heat olive oil in a large saucepan over medium-high heat until shimmering. Add onions, carrots, and celery and cook, stirring frequently, until softened but not browned, about 3 minutes. Add garlic and dried red pepper flakes and cook, stirring constantly until fragrant, about 1 minute. Add chicken broth, beans and their liquid, rosemary stems, parmesan rind, and bay leaves. Increase heat to high, and bring to a boil. Reduce to a bare simmer, add kale, cover and cook for 15 minutes.
2. Discard the bay leaves and rosemary stems. Use a hand blender to roughly puree part of the beans until desired consistency is reached. Alternatively, transfer 2 cups of soup to a blender or food processor and process until smooth (start on low speed and increase to high to prevent blender blow-out). Return to the soup and stir to combine. Season to taste with salt and pepper.
3. Ladle into bowls, sprinkle with reserved chopped rosemary leaves, drizzle with extra-virgin olive oil and a grating of Parmigiano-Reggiano, and serve with crusty toasted bread.
Quote from: mattstick on January 07, 2012, 12:34:14 PM
I think the problem is that you added your stuff to a broth mixture when all you needed was water. I'd boil it down and keep adding water to dilute. You shouldn't need salt.
It's a pretty in-exact science though, if it doesn't work you're not out very much.
I'd agree with this. You don't need to add in the broth when that's essentially what you're creating. Water works just fine.
Quote from: Igbo on January 07, 2012, 01:14:03 PM
IMO, I wouldn't let it boil. Just a very low simmer barely bubbling. When you boil bones it tends to cloud your stock due to the heat releasing albumen (protein funk) out of the bones and carcass.
Also, I did NOT know this. Thanks.
Quote from: goodabouthood on January 12, 2012, 10:04:11 AM
Quote from: mattstick on January 07, 2012, 12:34:14 PM
I think the problem is that you added your stuff to a broth mixture when all you needed was water. I'd boil it down and keep adding water to dilute. You shouldn't need salt.
It's a pretty in-exact science though, if it doesn't work you're not out very much.
I'd agree with this. You don't need to add in the broth when that's essentially what you're creating. Water works just fine.
Quote from: Igbo on January 07, 2012, 01:14:03 PM
IMO, I wouldn't let it boil. Just a very low simmer barely bubbling. When you boil bones it tends to cloud your stock due to the heat releasing albumen (protein funk) out of the bones and carcass.
Also, I did NOT know this. Thanks.
I only added stock because I figured one carcass wouldn't have enough flavor for the amount of stock I wanted to make. Also, regarding the boiling bones thing, I learned this week that with some cheesecloth, you can strain all that protein funk out (if you overboil like I did).
Stock turned out great. I had to skim a shitload of fat off the top, but after I did that, it turned out just the way I wanted it to.
This is my own recipe
Verde Chicken Chili
2 tbsp Olive oil
Blackened Seasoning
Curry Powder
Kayanne Pepper powder
1 12 oz can bud-lite
2 lbs boneless and skinless chicken breasts
1 red onion (diced up)
4 portobello mushroom caps (diced)
1 green pepper (diced up)
1 bag of uncooked rice
1/2 jalapeno diced and seeded
1 can of red beans
1 can of black beans
1 can of diced tomatoes with seasoning and peppers in it
1 can of verde sauce
4 flour tortillas
cumin
black pepper
salt
I started by cutting up all the chicken into small pieces. Add 2tbsp of olive oil to a skillet and heat. add chicken and season with blackened seasoning, curry powder, and kayanne pepper powder. As the chicken starts to cook, add about 4 ounces of bud-lite to pan. let it boil down, and then add 4 more ounces to continue cooking. Before pouring the last four ounces, add veggies (onion, jalapeno, mushrooms, and green pepper) to pan. Pour the last 4 ounces of beer into the skillet and let it boil down.
In a crock pot, add 1 can of black beans, 1 can of read beans, 1 can of diced tomatoes with seasoning and peppers in it, 1 can of verde sauce. Throw the chicken + veggies on top and stir in. Set crock pot to low, and cook for 4.5 hours. With thirty minutes to go boil rice, drain, and add cooked rice to crock pot.
With fifteen minutes left on the crock pot, take 4 flour tortillas and coat both sides lightly with olive oil. then season both sides with salt, pepper, cumin, and curry powder. Pre-heat oven to 400. Cut the tortillas up like a pizza. Once oven reaches temperature, place chips on a cooking sheet and cook for 6-7 minutes. The tips should curl up, and the chips will be brown. Careful, they can burn easily. Once out of the oven, allow chips to cool.
place chili in a bowl, add cheese, a little sour cream, and then top with a few of the chips .
Quote from: sophist on January 16, 2012, 12:24:39 PM
This is my own recipe
Verde Chicken Chili
2 tbsp Olive oil
Blackened Seasoning
Curry Powder
Kayanne Pepper powder
1 12 oz can bud-lite
2 lbs boneless and skinless chicken breasts
1 red onion (diced up)
4 portobello mushroom caps (diced)
1 green pepper (diced up)
1 bag of uncooked rice
1/2 jalapeno diced and seeded
1 can of red beans
1 can of black beans
1 can of diced tomatoes with seasoning and peppers in it
1 can of verde sauce
4 flour tortillas
cumin
black pepper
salt
I started by cutting up all the chicken into small pieces. Add 2tbsp of olive oil to a skillet and heat. add chicken and season with blackened seasoning, curry powder, and kayanne pepper powder. As the chicken starts to cook, add about 4 ounces of bud-lite to pan. let it boil down, and then add 4 more ounces to continue cooking. Before pouring the last four ounces, add veggies (onion, jalapeno, mushrooms, and green pepper) to pan. Pour the last 4 ounces of beer into the skillet and let it boil down.
In a crock pot, add 1 can of black beans, 1 can of read beans, 1 can of diced tomatoes with seasoning and peppers in it, 1 can of verde sauce. Throw the chicken + veggies on top and stir in. Set crock pot to low, and cook for 4.5 hours. With thirty minutes to go boil rice, drain, and add cooked rice to crock pot.
With fifteen minutes left on the crock pot, take 4 flour tortillas and coat both sides lightly with olive oil. then season both sides with salt, pepper, cumin, and curry powder. Pre-heat oven to 400. Cut the tortillas up like a pizza. Once oven reaches temperature, place chips on a cooking sheet and cook for 6-7 minutes. The tips should curl up, and the chips will be brown. Careful, they can burn easily. Once out of the oven, allow chips to cool.
place chili in a bowl, add cheese, a little sour cream, and then top with a few of the chips .
Sounds great. I'll have to try that.
Looks like you're becoming a real cook now. Leaps and bounds past this, it seems:
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/s720x720/391882_10100109515152783_23217955_42670709_945923395_n.jpg)
whatever the fuck that is ^ :? :wink:
You judging food?
That's like a hooker bitching about the cleanliness of one of their "clients."
Quote from: sophist on January 16, 2012, 03:24:54 PM
You judging food?
That's like a hooker bitching about the cleanliness of one of their "clients."
How do you think I got the name Dirty George?
Quote from: McGrupp on January 16, 2012, 03:30:23 PM
Quote from: sophist on January 16, 2012, 03:24:54 PM
You judging food?
That's like a hooker bitching about the cleanliness of one of their "clients."
How do you think I got the name Dirty George?
I figured your mom walked in you fingering your butthole to pictures of slightly wrapped junior bacon cheeseburgers.
Quote from: sophist on January 16, 2012, 04:30:27 PM
Quote from: McGrupp on January 16, 2012, 03:30:23 PM
Quote from: sophist on January 16, 2012, 03:24:54 PM
You judging food?
That's like a hooker bitching about the cleanliness of one of their "clients."
How do you think I got the name Dirty George?
I figured your mom walked in you fingering your butthole to pictures of slightly wrapped junior bacon cheeseburgers.
They were actually taco bell grilled stuffed burritos. At that time I was into the softcore shit. No pun intended.
I went back through the pages looking for a solid chili recipe, preferably crock pot compatible, and found there's actually quite a few people have suggested. Looks like jephrey's was mentioned the most, is that the one to try or any other newer suggestions? Always a fan of soups and chilis through winter, as others have mentioned as well.
Quote from: goodabouthood on January 16, 2012, 05:00:15 PM
I went back through the pages looking for a solid chili recipe, preferably crock pot compatible, and found there's actually quite a few people have suggested. Looks like jephrey's was mentioned the most, is that the one to try or any other newer suggestions? Always a fan of soups and chilis through winter, as others have mentioned as well.
peep my verde chicken chili recipe
Quote from: goodabouthood on January 16, 2012, 05:00:15 PM
I went back through the pages looking for a solid chili recipe, preferably crock pot compatible, and found there's actually quite a few people have suggested. Looks like jephrey's was mentioned the most, is that the one to try or any other newer suggestions? Always a fan of soups and chilis through winter, as others have mentioned as well.
You can't go wrong with Jephrey's chili recipe. It is my go to standard.
As far as any other suggestions, hit me up with a request and I'll tell you how to make it.
Quote from: nab on January 16, 2012, 05:11:51 PM
Quote from: goodabouthood on January 16, 2012, 05:00:15 PM
I went back through the pages looking for a solid chili recipe, preferably crock pot compatible, and found there's actually quite a few people have suggested. Looks like jephrey's was mentioned the most, is that the one to try or any other newer suggestions? Always a fan of soups and chilis through winter, as others have mentioned as well.
You can't go wrong with Jephrey's chili recipe. It is my go to standard.
As far as any other suggestions, hit me up with a request and I'll tell you how to make it.
Jephrey's is the chronic. Hands down.
Quote from: sophist on January 16, 2012, 05:02:57 PM
Quote from: goodabouthood on January 16, 2012, 05:00:15 PM
I went back through the pages looking for a solid chili recipe, preferably crock pot compatible, and found there's actually quite a few people have suggested. Looks like jephrey's was mentioned the most, is that the one to try or any other newer suggestions? Always a fan of soups and chilis through winter, as others have mentioned as well.
peep my verde chicken chili recipe
peep the shameless self-promotion
Quote from: McGrupp on January 16, 2012, 05:16:45 PM
Quote from: nab on January 16, 2012, 05:11:51 PM
Quote from: goodabouthood on January 16, 2012, 05:00:15 PM
I went back through the pages looking for a solid chili recipe, preferably crock pot compatible, and found there's actually quite a few people have suggested. Looks like jephrey's was mentioned the most, is that the one to try or any other newer suggestions? Always a fan of soups and chilis through winter, as others have mentioned as well.
You can't go wrong with Jephrey's chili recipe. It is my go to standard.
As far as any other suggestions, hit me up with a request and I'll tell you how to make it.
Jephrey's is the chronic. Hands down.
Quote from: sophist on January 16, 2012, 05:02:57 PM
Quote from: goodabouthood on January 16, 2012, 05:00:15 PM
I went back through the pages looking for a solid chili recipe, preferably crock pot compatible, and found there's actually quite a few people have suggested. Looks like jephrey's was mentioned the most, is that the one to try or any other newer suggestions? Always a fan of soups and chilis through winter, as others have mentioned as well.
peep my verde chicken chili recipe
peep the shameless self-promotion
:hereitisyousentimentalbastard
Yeah, I'm looking at making Jephrey's first. But yeah, I saw yours too Ramz, gonna give it a shot, thinking of trying a different recipe every week or two through the rest of winter...dig the use of making the chips from the flour tortillas.
Quote from: Tomapella on November 19, 2009, 07:58:57 PM
Taken from http://allrecipes.com/Recipe/Banana-Banana-Bread/Detail.aspx and changed slightly. It's a standby for baking when I'm in the mood, and is really good with 1/4 cup walnuts and 1/4 cup chocolate chips or so. Just made a batch tonight for this weekend, I can bring some to share, though there might not be much left by the time I meet up with you all :)
Banana Banana Bread
Ingredients
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup butter
* 3/4 cup brown sugar
* 2 eggs, beaten
* 2 medium-size bananas
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes (too long for my oven, besides I like to keep it good and moist)
As a side note, looking back through, I made this yesterday afternoon. With vegan carob chips instead, but still...something I realized about baking, you have to be spot on with measurements, it's not like eyeballing and winging stuff in the way I like to cook otherwise.
Quote from: goodabouthood on January 16, 2012, 05:31:03 PM
Quote from: Tomapella on November 19, 2009, 07:58:57 PM
Taken from http://allrecipes.com/Recipe/Banana-Banana-Bread/Detail.aspx and changed slightly. It's a standby for baking when I'm in the mood, and is really good with 1/4 cup walnuts and 1/4 cup chocolate chips or so. Just made a batch tonight for this weekend, I can bring some to share, though there might not be much left by the time I meet up with you all :)
Banana Banana Bread
Ingredients
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup butter
* 3/4 cup brown sugar
* 2 eggs, beaten
* 2 medium-size bananas
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes (too long for my oven, besides I like to keep it good and moist)
As a side note, looking back through, I made this yesterday afternoon. With vegan carob chips instead, but still...something I realized about baking, you have to be spot on with measurements, it's not like eyeballing and winging stuff in the way I like to cook otherwise.
Very true. Much more of a science.
This one's for you, George. Homemade JBC's!
http://secretrecipes.blogspot.com/2006/10/wendys-jr-bacon-cheeseburger_11.html
Quote
Ingredients:
1/8 pound ground chuck -- formed 3 1/2" square
= (do this on waxed paper)
1 potato sandwich bun (hamburger-style)
1 thin tomato slice
2 slices Oscar Mayer Ready-Made bacon
1 slice Kraft Del-Deluxe real American cheese
2 iceberg lettuce leaves (to 3)
1/2 tablespoon Kraft mayonnaise
1/2 tablespoon Heinz ketchup
Cooking Directions:
Pre-heat an electric griddle to 375 to 400 degrees. After its ready,
toast the bun faces lightly, about 30 seconds. Don't brown as much as the
McDonald's or Burger King buns. Set the bun(s) aside.
Microwave your bacon slices 30 to 40 seconds on a paper towel.
Dress the crown of your bun in the following order: Spread the mayo
evenly and apply the ketchup in a circular pattern. Next, it's the
lettuce leaves followed by the tomato. Put the cooked bacon on next, then
the cheese. Microwave for about 15 seconds to heat.
Cook the fresh or thawed burger patty about 2 minutes on the pre-heated
griddle, salting the top immediately after laying it down. After 2
minutes, turn the patty over, salt again, and cook for 3 more minutes.
When the burger is done, put the patty on the dressed bun, then the heel.
Wrap the burger in a 12- by 12-inch sheet of foil. Eat within five
minutes.
This recipe yields 1 serving.
Quote from: Lifeboy on January 16, 2012, 08:26:31 PM
This one's for you, George. Homemade JBC's!
http://secretrecipes.blogspot.com/2006/10/wendys-jr-bacon-cheeseburger_11.html
Quote
Ingredients:
1/8 pound ground chuck -- formed 3 1/2" square
= (do this on waxed paper)
1 potato sandwich bun (hamburger-style)
1 thin tomato slice
2 slices Oscar Mayer Ready-Made bacon
1 slice Kraft Del-Deluxe real American cheese
2 iceberg lettuce leaves (to 3)
1/2 tablespoon Kraft mayonnaise
1/2 tablespoon Heinz ketchup
Cooking Directions:
Pre-heat an electric griddle to 375 to 400 degrees. After its ready,
toast the bun faces lightly, about 30 seconds. Don't brown as much as the
McDonald's or Burger King buns. Set the bun(s) aside.
Microwave your bacon slices 30 to 40 seconds on a paper towel.
Dress the crown of your bun in the following order: Spread the mayo
evenly and apply the ketchup in a circular pattern. Next, it's the
lettuce leaves followed by the tomato. Put the cooked bacon on next, then
the cheese. Microwave for about 15 seconds to heat.
Cook the fresh or thawed burger patty about 2 minutes on the pre-heated
griddle, salting the top immediately after laying it down. After 2
minutes, turn the patty over, salt again, and cook for 3 more minutes.
When the burger is done, put the patty on the dressed bun, then the heel.
Wrap the burger in a 12- by 12-inch sheet of foil. Eat within five
minutes.
This recipe yields 1 serving.
will hit.
Quote from: McGrupp on January 16, 2012, 10:10:56 PM
Quote from: Lifeboy on January 16, 2012, 08:26:31 PM
This one's for you, George. Homemade JBC's!
http://secretrecipes.blogspot.com/2006/10/wendys-jr-bacon-cheeseburger_11.html
Quote
Ingredients:
1/8 pound ground chuck -- formed 3 1/2" square
= (do this on waxed paper)
1 potato sandwich bun (hamburger-style)
1 thin tomato slice
2 slices Oscar Mayer Ready-Made bacon
1 slice Kraft Del-Deluxe real American cheese
2 iceberg lettuce leaves (to 3)
1/2 tablespoon Kraft mayonnaise
1/2 tablespoon Heinz ketchup
Cooking Directions:
Pre-heat an electric griddle to 375 to 400 degrees. After its ready,
toast the bun faces lightly, about 30 seconds. Don't brown as much as the
McDonald's or Burger King buns. Set the bun(s) aside.
Microwave your bacon slices 30 to 40 seconds on a paper towel.
Dress the crown of your bun in the following order: Spread the mayo
evenly and apply the ketchup in a circular pattern. Next, it's the
lettuce leaves followed by the tomato. Put the cooked bacon on next, then
the cheese. Microwave for about 15 seconds to heat.
Cook the fresh or thawed burger patty about 2 minutes on the pre-heated
griddle, salting the top immediately after laying it down. After 2
minutes, turn the patty over, salt again, and cook for 3 more minutes.
When the burger is done, put the patty on the dressed bun, then the heel.
Wrap the burger in a 12- by 12-inch sheet of foil. Eat within five
minutes.
This recipe yields 1 serving.
will hit.
As a former alumnus of the Wendy's crew (highschool job) I see two critical error in this recipe; JBCs do not come with ketchup and do not come on potato buns.
ah. I haven't had Wendy's in at least 2-3 years.
I came up with all of these this weekend.
venison quesadilla
brown 1 pound venison in a skillet. drain meat. add taco seasoning + 1 cup water. toss in in 1/2 cup diced onion + 1/2 cup diced peppers. sautee until it thickens.
Take 2nd skillet and add 1 tbsp olive oil, then add pepper, cumin, and a little nutmeg.
I get the 4 mexican cheese bag from kroger, shit is shredded and ready to RAWK. Take a flour quesadilla, cover 1/2 with cheese, then add venison and veggie taco mix. fold quesadilla in half. quickly flip both sides so that the olive oil + spices mix is evenly coated. cook until golden brown on both sides. enjoy.
serve 1/4 pound per quesadilla.
-------------------------------------------------------------
Jack Daniels and Maple Syrup wings
3 lbs chicken wings
1/2 pint jack daniels
1/2 pint maple syrup
2 tbsp butter
a few shakes cayenne pepper powder
a few shakes curry powder
a few shakes black pepper
take above ingredients and cook in small sauce pan. mix together and let simmer for about 10 minutes until it thickens slightly. Bake wings in oven for 20 minutes at 375. Remove and drain fat. brush wings with sauce. Throw in slow cooker and stir to coat evenly. cook on low for 5 hours.
---------------------------------------------------------
Verde Venison and Sausage Chili
1/2 pound venison
1/2 pound Italian sausage
1 can red beans
1 can black beans
1 can pureed tomatoes with peppers
1 can diced tomatoes (no salt)
1 can verde sauce
1 cup diced onions
1 cup diced yellow, red, and green peppers
cook venison and sausage in 2 different skillets. drain fat. Add remaining ingredients to dutch oven. add meat, and stir evenly. simmer for 3.5-4 hours.
Not the first thing I've seen you do with a deer. You sick, redneck bastard.
Quote from: McGrupp on January 22, 2012, 04:42:47 PM
Not the first thing I've seen you do with a deer. You sick, redneck bastard.
Wait, that was Sophist in a blond wig? I swear it was Geena Davis in a blond wig.
http://meganamram.tumblr.com/post/16069488163/paula-deens-health-food-cookbook
I just had the chili and wings. Fucking phenomenal. The wings were some of the best wings I've ever had. The chicken was literally falling off the bone. If you're a wings fan, I highly recommend trying my recipe as an alternative to your standard buffalo wings or smoked wings.
Quote from: sophist on January 22, 2012, 07:38:14 PM
I just had the chili and wings. Fucking phenomenal. The wings were some of the best wings I've ever had. The chicken was literally falling off the bone. If you're a wings fan, I highly recommend trying my recipe as an alternative to your standard buffalo wings or smoked wings.
The wings look good, I added that to my recipe file.
On the other hand, I'm questioning why you all of a sudden had recipes involving Deer, Jack Daniels, and Maple Syrup all at the same time. Get any points on your license on that one?
Quote from: kellerb on January 22, 2012, 08:03:26 PM
Quote from: sophist on January 22, 2012, 07:38:14 PM
I just had the chili and wings. Fucking phenomenal. The wings were some of the best wings I've ever had. The chicken was literally falling off the bone. If you're a wings fan, I highly recommend trying my recipe as an alternative to your standard buffalo wings or smoked wings.
The wings look good, I added that to my recipe file.
On the other hand, I'm questioning why you all of a sudden had recipes involving Deer, Jack Daniels, and Maple Syrup all at the same time. Get any points on your license on that one?
:hereitisyousentimentalbastard
One of my girlfriend's friend's boyfriends gave me about 8 pounds of venison last weekend. So I froze all of it, and I've been slowly using it. Dude killed three deer, and the cost to get it processed for cooking was like $240 for ~90 pounds of deer. So he was giving it away. I wasn't about to turn down free deer meat. He gave me deer in patty meat and steak form. I got the steaks and the remaining patty meat on ice. I will use it soon.
Quote from: sophist on January 22, 2012, 09:15:23 PM
Quote from: kellerb on January 22, 2012, 08:03:26 PM
Quote from: sophist on January 22, 2012, 07:38:14 PM
I just had the chili and wings. Fucking phenomenal. The wings were some of the best wings I've ever had. The chicken was literally falling off the bone. If you're a wings fan, I highly recommend trying my recipe as an alternative to your standard buffalo wings or smoked wings.
The wings look good, I added that to my recipe file.
On the other hand, I'm questioning why you all of a sudden had recipes involving Deer, Jack Daniels, and Maple Syrup all at the same time. Get any points on your license on that one?
:hereitisyousentimentalbastard
One of my girlfriend's friend's boyfriends gave me about 8 pounds of venison last weekend. So I froze all of it, and I've been slowly using it. Dude killed three deer, and the cost to get it processed for cooking was like $240 for ~90 pounds of deer. So he was giving it away. I wasn't about to turn down free deer meat. He gave me deer in patty meat and steak form. I got the steaks and the remaining patty meat on ice. I will use it soon.
I've got a big fat deer tenderloin in the freezer from a deer my gf's dad killed. That's gonna be good.
Wild venison is extremely lean. That tenderloin, George? Get the pan hot as hell and sear it fast--you don't want it any past medium rare.
Rams, have you eaten any of the Bambi burger yet?
Quote from: sunrisevt on January 28, 2012, 03:23:13 PM
Wild venison is extremely lean. That tenderloin, George? Get the pan hot as hell and sear it fast--you don't want it any past medium rare.
Rams, have you eaten any of the Bambi burger yet?
I have. It was quite tasty. I cooked it on the stove top. Seasoned it with garlic, parsley, and Cajun seasoning. I served with spicy mustard, lettece, and tomato.
Quote from: sophist on January 30, 2012, 09:57:24 AM
Quote from: sunrisevt on January 28, 2012, 03:23:13 PM
Wild venison is extremely lean. That tenderloin, George? Get the pan hot as hell and sear it fast--you don't want it any past medium rare.
Rams, have you eaten any of the Bambi burger yet?
I have. It was quite tasty. I cooked it on the stove top. Seasoned it with garlic, parsley, and Cajun seasoning. I served with spicy mustard, lettece, and tomato.
Making 50/50 patties with beef is pretty good, too. And it'll make your venison last longer, although it sounds like you got plenty!
So for the superbowl I made asian dumpling burgers.
50/50 beef-sausage combo
season with garlic, smoked paprika and black pepper
form into patties
marinate patties in mixture of (mostly) soy sauce and (some) worcestershire sauce for ~2 hrs
cook patties
Serve with asian slaw, sriracha-mayo, and your favorite toppings (bacon anyone?) on a toasted bun.
Ended up DELICIOUS!! the sriracha-mayo and the pork are really what did it. Just remember to make sure your burgers aren't rare, but fully cooked!
oh yeah, and to my knowledge, you can't buy sriracha-mayo (I got the idea from a burger place in cville) - but I don't know why you would when making your own is so damn easy. just blend the two together to your liking. so $$$$!!!
Tonight, I'm trying this out:
Apple Cider and Beer Pork Tenderloin (crockpot)
Mix 1/4 cup white wine, 1/2 cup beer (I used magic hat Howl lager), 1 cup apple cider in crock pot.
Add 3 cloves of sliced fresh garlic to the liquid mixture
Put 1 to 2 pound pork loin in crock pot
Season the top half (what's not covered in liquid) with some salt, black pepper, italian seasoning (Basil, Oregano, Parsley, all dried), a touch of nutmeg and a pinch of cinnamon.
Cook on high for 4-6 hrs or medium for 6-8 hrs, or until thoroughly cooked and almost falling apart.
Liquid mixture will probably make a good gravy or "au jus" type of sauce.
I'm serving the pork with baked and buttered sweet potatoes and salad. My apartment already smells like heaven. Can't wait to eat this.
:drool:
solid heads up on the sirachi/mayo mix! also, how'd the tenderloin turn out then?
Quote from: goodabouthood on February 09, 2012, 10:33:18 AM
:drool:
solid heads up on the sirachi/mayo mix! also, how'd the tenderloin turn out then?
i overcooked it a bit, so it was a little dry- but i anticipate that the next time i cook it it'll be perfect. since it was in the slow cooker, it was falling apart...just lost some fat because of the overcooking. the apple/beer/wine flavor was insane though. so good. and honestly the dryness didn't matter too much since i could just pour the juices on it while serving.
Sriracha mayo is fucking amazing with fries...
Quote from: natronzero on February 09, 2012, 11:50:04 AM
Sriracha mayo is fucking amazing with fries...
yes. totally.
They key to juicy and tender pork tenderloin is to cook it fast. They don't have enough fat for a long slow method (like pork shoulder, for example). My favorite method is over a hot grill. Use an instant read thermometer, and as soon as that sucker hit's an internal of 140F (about 15 min.) get it off the heat and rest it for 10 min. in some tented foil.
Also, I concur that sriracha mayo is the balm!
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/s720x720/407030_10100183268665153_23217955_42974787_532739165_n.jpg)
slow braised lamb shank, with sweet potato gnocchi.
2 lamb shanks
3 garlic cloves
1 yellow onion
1 tbsp tomato paste
1 cup diced tomatoes
1 tbsp fresh thyme
1 bay leaf
2 cups chicken stock
salt
pepper
1 cup white wine
2 large sweet potatoes
1 garlic clove
salt pepper
1/2 tbsp nutmeg
1 egg
2 cup flour
For gnocchi
preheat oven to 350. Bake potatoes for 30 minutes. Take potatoes out. let cool. peel and then mash them. blend in garlic, salt, pepper, egg, and nutmeg. Mix in the flour a little at a time until you have soft dough. take 4 quarts of water, add salt, and bring to a boil in a large pot.
While the water is heating up to a boiling point, used a floured surface to make the gnocchi. Roll the dough out into several long snakes. cut into 1 inch sections. Once the water is boiling, drop them into the water and wait for them to float to the surface (this is how you know they're done).
drain and let cool before serving. I did the gnocchi last. Set aside about 20-25 minutes prior to the lamb being ready to prepare it.
The lamb was prepared this way.
salt and pepper the two shanks. Add 2 tbsp of olive oil to a pan (let heat) and brown the shanks on medium high. Add the remaining ingredients into the slow cooker. So your diced onion, diced tomato, diced garlic, bay leaf, fresh thyme, tomato paste, and chicken stock. Once the lamb shanks are brown, deglaze the pan with the white wine. add juices to slow cooker. cook for 5.5 hours on low, and 1 hour on high.
Once the lamb is done cooking, set on plate. and place gnocchi on plate as well. Take the "stew" from the slow cooker and puree and then dump onto gnocchi and lamb. serve.
Just made this at a cooking class in Boulder... I think this would be really good for a main dish during the holidays (delicious and aesthetically pleasing)
Pork Tenderloin with Cherry Reduction Sauce
Ingredients:
- 50 each Dried Cherries
- 3 cups Dry White Wine (my own notes: put the cherries in the wine for 30+ minutes, then strain)
- 5 lbs Pork Tenderloin
- 3 cups Heavy Cream
Salt & Pepper
Oil for searing
Method:
1. Preheat oven to 375F.
2. Place the dried cherries in a saucepan and cover with the white wine. Heat on the stove until the wine barely reaches a simmer. Allow the cherries to soak in this hot liquid for 15 minutes. Strain and reserve both the wine and the cherries.
3. Liberally salt and pepper the pork loin. Sear in a large saute pan, coated with a little oil, over high heat. Place on a rack over a sheet pan and roast until internal temperature reads 130F. Remove from oven, tent with foil, and allow to rest.
4. Deglaze searing pan with white wine (after soaking cherries) and reduce by half. Add in the cream and reduce by half again.
5. To serve, slice the pork loin into 30 pieces. Arrange on plate, drizzle with reduction sauce and garnish with the reserved cherries (optional: add chopped Italian parsley)
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/426884_1791510468893_1273560066_31980842_532034665_n.jpg)
shit looks dank! :clap: :rawk:
Those last two recipes look great! I love savory, cold weather dishes like that. Too bad, we haven't had much of a winter, here in MD.
And ytown, yes, sriracha mayo is fucking amazing. +K for all three of ya. :-)
32 Musicians share their favorite recipes! Jeff Austin's ravioli sounds awesome
http://www.pastemagazine.com/blogs/lists/2012/02/musicans-share-their-recipes.html?p=3
Pepper Bourbon Chicken with sauteed bok choy
6 tbsp bourbon
1/2 tsp worchestire sauce
1 cup pepper jelly
mix above ingredients in a bowl until sauce slightly thickens
take 2lbs of boneless chicken breasts and baste them with the sauce on both sides. Place in big plastic bag. Dump the remainder of the sauce in the plastic bag. toss the chicken around the bag as to coat the chicken completely with the sauce
let marinate in the fridge for 2.5 hours. Chop chicken up into small pieces.
cook on the stove top with 1 tbsp olive oil. Add seasoning. salt, pepper, garlic, and some red pepper.
Bok choy, chop, and cook on the stove top with 2 tbsp soy sauce, 1 tbsp veg oil, and season with ginger and a little garlic. Sautee until it wilts. Bok choy should take about 5 minutes to cook. I do it as the chicken is finishing. mix it all together. enjoy.
I made some dehydrated mango slices last night. Just had my first one, pretty tasty. If you've ever tried to slice mangoes before you know the pits are kind of oddly shaped and off-center, and they don't cleanly separate from the flesh. So they're a pain in the ass to slice but on the plus side there was lots of misc. flesh "trimmings" around the pit that I just ate while I was preparing them last night. Delicious.
Quote from: V00D00BR3W on April 17, 2012, 09:58:19 AM
I made some dehydrated mango slices last night. Just had my first one, pretty tasty. If you've ever tried to slice mangoes before you know the pits are kind of oddly shaped and off-center, and they don't cleanly separate from the flesh. So they're a pain in the ass to slice but on the plus side there was lots of misc. flesh "trimmings" around the pit that I just ate while I was preparing them last night. Delicious.
(http://farm2.static.flickr.com/1356/741605635_364f431e4c.jpg)
Well worth the $10
Quote from: V00D00BR3W on April 17, 2012, 09:58:19 AM
I made some dehydrated mango slices last night. Just had my first one, pretty tasty. If you've ever tried to slice mangoes before you know the pits are kind of oddly shaped and off-center, and they don't cleanly separate from the flesh. So they're a pain in the ass to slice but on the plus side there was lots of misc. flesh "trimmings" around the pit that I just ate while I was preparing them last night. Delicious.
Chewing on the edges of the pit to get all that is the best, messy, but oh so yummy. Mangos....mmmmm......
Quote from: khalpin on April 17, 2012, 04:16:25 PM
Quote from: V00D00BR3W on April 17, 2012, 09:58:19 AM
I made some dehydrated mango slices last night. Just had my first one, pretty tasty. If you've ever tried to slice mangoes before you know the pits are kind of oddly shaped and off-center, and they don't cleanly separate from the flesh. So they're a pain in the ass to slice but on the plus side there was lots of misc. flesh "trimmings" around the pit that I just ate while I was preparing them last night. Delicious.
(http://farm2.static.flickr.com/1356/741605635_364f431e4c.jpg)
Well worth the $10
Add a few serrated teeth and that could easily pass for some medieval chastity device.
Quote from: V00D00BR3W on April 17, 2012, 09:18:10 PM
Quote from: khalpin on April 17, 2012, 04:16:25 PM
Quote from: V00D00BR3W on April 17, 2012, 09:58:19 AM
I made some dehydrated mango slices last night. Just had my first one, pretty tasty. If you've ever tried to slice mangoes before you know the pits are kind of oddly shaped and off-center, and they don't cleanly separate from the flesh. So they're a pain in the ass to slice but on the plus side there was lots of misc. flesh "trimmings" around the pit that I just ate while I was preparing them last night. Delicious.
(http://farm2.static.flickr.com/1356/741605635_364f431e4c.jpg)
Well worth the $10
Add a few serrated teeth and that could easily pass for some medieval chastity device.
:hereitisyousentimentalbastard
I have no idea what to call this, but it was absolutely incredible.
Take 1 medium sized eggplant. dice evenly lengthwise. About a inch thick, then quarter those, so it almost looks like diced potatoes. Take 6 portabello mushrooms and halve them. Cut up six small sweet peppers.
2 tbsp of vegetable oil
let heat. Add eggplant first. season with garlic, salt, and pepper. Cook for ~ 5 minutes then add in the mushrooms and sweet peppers
In a bowl, take six cloves, and mash the tips, discarding the roots. Then add, 1 spoonful of tahini. 2 spoonfuls of spicy deli mustard. 1 tbsp liquid basil, a few shakes of red pepper, kayenne pepper, and 1 tbsp of lemon juice. Mix well so the sauce is even.
Dump the sauce into the skillet. mix it evenly.
enjoy.
What does one do with leftover steak? Reheat it and it's overcooked....eat it cold and it's tough.
???
Quote from: khalpin on May 17, 2012, 07:46:04 AM
What does one do with leftover steak? Reheat it and it's overcooked....eat it cold and it's tough.
???
Slice it really thin, across the grain so that the fibres are cut into the shortest lengths you can manage. Put on sandwiches either cold or fried up real quick w/ onion & peppers.
or you could cut it up and use as stir fry. Cook the veggies first and throw the meat in for the last 2-3 minutes of cooking.
Quote from: sunrisevt on May 17, 2012, 07:58:12 AM
Quote from: khalpin on May 17, 2012, 07:46:04 AM
What does one do with leftover steak? Reheat it and it's overcooked....eat it cold and it's tough.
???
Slice it really thin, across the grain so that the fibres are cut into the shortest lengths you can manage. Put on sandwiches either cold or fried up real quick w/ onion & peppers.
This is what I do... I slice thin and throw it in a skillet with butter until it's just barely turning grey. Should be nice and tender again... and perfect for a sandwich with some horseradish.
Thanks, I've got the horseradish and rolls and some onions to fry up, too. I'll give that a whirl.
Quote from: sunrisevt on May 17, 2012, 07:58:12 AM
Quote from: khalpin on May 17, 2012, 07:46:04 AM
What does one do with leftover steak? Reheat it and it's overcooked....eat it cold and it's tough.
???
Slice it really thin, across the grain so that the fibres are cut into the shortest lengths you can manage. Put on sandwiches either cold or fried up real quick w/ onion & peppers.
Yup, I do this. Spread some hummus on a wrap, add the stir fried steak, peppers, onions, some hot sauce, and spinach, and boom! You're good to go.
Quote from: khalpin on May 17, 2012, 07:46:04 AM
What does one do with leftover steak? Reheat it and it's overcooked....eat it cold and it's tough.
???
Soups, stews, slice it thin like others have mentioned.
The real question is, why do you have leftover steak?
Quote from: ytowndan on February 09, 2012, 07:38:27 PM
They key to juicy and tender pork tenderloin is to cook it fast. They don't have enough fat for a long slow method (like pork shoulder, for example). My favorite method is over a hot grill. Use an instant read thermometer, and as soon as that sucker hit's an internal of 140F (about 15 min.) get it off the heat and rest it for 10 min. in some tented foil.
Also, I concur that sriracha mayo is the balm!
trichnosis dies at 137F and take into account carryover cooking (temp will continue to rise about 10 degrees) pull it at 130, let it rest and you'll have perfect pork. It should be slightly pink in the center.
QuoteAlso, I concur that sriracha mayo is the balm!
Quote from: MeltMe on June 21, 2012, 11:03:44 PM
Quote from: ytowndan on February 09, 2012, 07:38:27 PM
They key to juicy and tender pork tenderloin is to cook it fast. They don't have enough fat for a long slow method (like pork shoulder, for example). My favorite method is over a hot grill. Use an instant read thermometer, and as soon as that sucker hit's an internal of 140F (about 15 min.) get it off the heat and rest it for 10 min. in some tented foil.
Also, I concur that sriracha mayo is the balm!
trichnosis dies at 137F and take into account carryover cooking (temp will continue to rise about 10 degrees) pull it at 130, let it rest and you'll have perfect pork. It should be slightly pink in the center.
QuoteAlso, I concur that sriracha mayo is the balm!
Yeah, that's very true, but when I grill pork tenderloin I like to use a post-cook marinade (lime juice and zest, garlic, chopped chipotle peppers and adobo sauce). Which I guess I should have mentioned since this is a "recipe" thread, after all. But, when I pour on the reserve marinade in the resting process, it kinda kills any residual heat. I could maybe get away with pulling it at 135, but I'd be cutting it a bit too close. It still comes out nice and pink in the center, and tender as hell.
If I were just using a rub and/or basting sauce, I'd definitely pull it 5-10 degrees early.
ETA: After thinking about it, I really have no
true idea how much of the residual heat that post-cook marinade is killing. I mean, I never pour it on cold, I always let it come to room temp, but I just assumed it had an effect on that. Next time I do it, I'll pull one of them at 130 and take its temp after the rest.
I don't think your post cook marinade is taking away much temperature at all...that's all surface temp, the internal temp is what matters. And if you're covering it with foil and bringing that marinade to room temp I wouldn't worry about it. I like that marinade btw...gonna give it a spin on something this weekend.
^^^Agreed on the temp thing there, ytown. Cooling off the exterior won't stop the carry-over cooking. But a pork tenderloin's pretty small, not like a standing rib roast; there's not as much thermal mass to begin with.
Also, while I'm not arguing for cooking pork rare or anything, the trichina organism we worry about has pretty much been eradicated from the food chain here in the US, by careful breeding brought to you by "scientific farming" (read: factory farming). So you're probably good there, too. I bet you could get away with pork carpaccio today, actually. But seriously, yuck.
I call it the fuck your skinny jeans burger- 1 fried egg, onions, argula, asigo cheese, half pound beef patty, bbq sauce, and 1 potato latke
Recipe available upon request. It's pretty detailed, and I'm too high to type it out right now.
This is a blackening seasoning I have found and continue to use. I've tried some others including some on Food Network and I like this one very much. The cumin is a nice touch over the others I have tried.
http://allrecipes.com/recipe/toms-blackened-seasoning/ (http://allrecipes.com/recipe/toms-blackened-seasoning/)
Quote1 tablespoon paprika
4 teaspoons dried thyme
2 teaspoons onion powder
2 teaspoons garlic powder
1 tablespoon white sugar
2 teaspoons salt
1 1/2 teaspoons black pepper
1 teaspoon cayenne pepper, or to taste
1 teaspoon dried oregano
1/2 teaspoon ground nutmeg
3/4 teaspoon ground cumin
It's the peak of tomato season in the NE so I thought I'd share this one.
My wife put this together a few years ago whe we had a boatload of tomatoes. We've made it a staple ever since.
I call it Pasta Caprese
A bowl of fresh tomatoes, cut in medium to big pieces
2 cloves of fresh garlic, minced
Fresh mozzarella, cubed
Fresh basil, sliced
Olive oil
Salt & pepper
Rigatoni (probably anything you have will do)
Put the tomatoes and mozzarella in a large pasta dish
Cook the pasta and add it to the dish
Add a little oil, garlic, salt and pepper
Stir
Sprinkle the basal on top
Eat
came up with this at the last second for the fish and chips tonight. I don't use measuring cups so measures are approximate.
Red Curry Remoulade
1 cup mayo
1 T onion, minced
1 T dill pickle, minced
1 T red curry paste
2 tsp creole mustard
1 tsp lime juice
few turns fresh cracked black pepper
squirt of Srichia
little bit of thyme and parsley
few drops of Worcestshire
might need salt, mine didn't.
mix all.
This is really easy to make and tastes fantastic. Great for a quick tasty meal.
Thousand Dollar Chicken
Ingredients
4 (4 oz) chicken boneless, skinless breasts
salt, pepper, and paprika to taste
1/4 cup onion, chopped
1 can (10 oz) cream of mushroom soup
1 c sliced fresh mushrooms
1/4 tsp basil
1/4 tsp rosemary
1/4 cup dry white wine
2 T butter, melted
Juice of half a lemon
1/2 cup sliced almonds
3 cups hot cooked rice
Directions
Preheat oven to 350 degrees. Place chicken in a 9x13 inch baking pan. Sprinkle breasts with salt, pepper, and paprika. Combine onion, mushrooms, soup, basil, rosemary, wine, butter, and juice of lemon, mixing well. Pour over the chicken. Sprinkle with sliced almonds. Bake for one hour or until chicken is no longer pink. Serve over hot rice. Makes four servings: with one chicken breast piece, gravy, and 3/4 cup rice.
Number of Servings: 4
You've got an extra day off this weekend because you labor too hard all year. May I suggest some classic chicken thighs?
http://deadspin.com/5939738/how-to-barbecue-chicken-thighs-a-guide-for-people-who-arent-assholes (http://deadspin.com/5939738/how-to-barbecue-chicken-thighs-a-guide-for-people-who-arent-assholes)
(http://img.gawkerassets.com/img/17xpcf71hxyrtjpg/xlarge.jpg)
Quote
How To Barbecue Chicken Thighs: A Guide For People Who Aren't Assholes
So it's Labor Day weekend, the holiday that offers up togetherness and honoring American labor as flimsy pretexts for men across the land to stand next to fire, poking things.
Even now the Dad types have begun the barbecue preparations: "Oh, that's a really good deal," they've said to their wives, eyeballing an ungodly expensive hunk of prime grass-fed cow the size of a recycling bin at Wegmans or Whole Foods or Costco, a free-range leg of emu at the spooky odd-smelling multi-ethnic grocer, 40,000 littleneck clams at a teeming wharf market. They're boiling vats of sugar and sea salt and aromatics to prepare brines; they're hand-grinding cumin and white pepper and fucking fenugreek and the ridiculous naga jolokia peppers they special-ordered six months ago from an inaccessible-by-car village in a lost corner of India; they are standing bunches of flat-leaf Italian parsley in coffee mugs of tepid tap water next to the sink. They are pre-filling the $900 Big Green Egg with hand-chopped cedar, and they are soaking mesquite chips in the guest bathtub.
But not you. You are cooking bone-in, skin-on, by-God barbecued chicken thighs, and you're doing it on an oversized ashtray full of cheap-shit charcoal, and you are doing this because you know what is good.
Most people are familiar with bone-in, skin-on chicken thighs as that 12-pack of vaguely parallelepiped shapes on which they rest the fingers of their left hand while poking through the boneless skinless breasts two shelves higher at the grocery store. If you've tried to, say, sauté them in a pan or roast them in the oven, no doubt you're acquainted with the gallon of liquefied fat each thigh manages to release during cooking. This fat, in addition to our culture's general aversion to things that are good, explains why chicken thighs are half as expensive per pound as boneless skinless breasts, which, unless handled with the care and attention usually reserved for fissile nuclear materials, combine the texture of a pencil eraser with the flavor of the rest of the pencil.
Yes, there sits the bone-in, skin-on thigh, half as expensive per pound as the boneless skinless breast, a tenth as expensive as a sub-prime rib-eye steak, more delicious than either, and happy to be cooked in about the most haphazard fashion short of taping it to your car's exhaust pipe. Hell, for that matter, they want you to dump them on a hot grill and walk away for a while, so that the aforementioned fat, so inconvenient in a sauté pan, can render down into the coals and make lots of lovely smoke. Cheap! Easy! Delicious! Fire!
The great joy of barbecuing chicken thighs—well, apart from the taste, and the fact that you can cook a dozen of them for less than it costs to get a Frosty with your double cheeseburger at Wendy's—is that thighs themselves are so accommodating, so ready and willing to yield rich, juicy, tender delight, that damn near any cockamamie method you noodle up for barbecuing them will work. Want to marinate them for hours beforehand? Fine! Want to plop them on the grill straight out of the refrigerator? Grand! Cook them nearly to carbon dust on one side before flipping? Go for it. Turn them continually, reapplying sauce every two minutes like a neurotic? Why not? Go nuts. Chicken thigh don't give a shit.
* * *
That's not to say that there's no best method for barbecuing chicken thighs. Of course there is. And this is it.
Make a charcoal fire in your shitty little kettle grill. If you're working with a Big Green Egg or a Weber One-Touch Gold or some stainless steel propane monstrosity that looks like a giant came along, tore the house off a kitchen, and walked away wearing it as a hat, well, bully for you—I'm sure your seared leeks will taste just wonderful, Poindexter—but you don't need that shit, and your barbecued chicken thighs will not taste any better than those that come off of a shitty little kettle grill full of lump charcoal.
Got a fire? Good. Walk away from it for a while. Mingle, drink beer, and also make barbecue sauce. Or, hey, use some bottled crap if you want (your chicken will still taste like heaven), but we're talking about how best to do it, so get a friggin' cereal bowl out of your pantry, raid the fridge, and make your own. You'll need tomato paste, mustard (brown or yellow: if you use brown, you might also want to add a splash of vinegar to your bowl), honey, a little bit of ketchup, a glug of olive oil, a splash of beer, and some sriracha (or other chili sauce that will not taste as good as sriracha because that is the way of things). Also a spoon. OK, and you can add some smoked paprika and cumin if you happen to have them around. Mix these things in your cereal bowl , tasting and adjusting in small increments until your barbecue sauce is thick enough to coat the spoon and tastes like good barbecue sauce, which is when you will know that it is good barbecue sauce.
(A note here: Sure, molasses is at least as good as honey if you have it; brown sugar is great, too; liquid smoke can be a nice addition if used sparingly; nobody's going to burst an artery if you add garlic powder or Tabasco or whatever-the-fuck, but don't go to the store for any of these things. It's my studied opinion that the best barbecued chicken thighs are the ones coated in a conglomeration of the sorts of things you have near to hand. A perfectly delicious barbecue sauce can be made from honey, what's left in that ancient jar of Grey Poupon in the door of every refrigerator on earth, and absolutely nothing else. Or tomato paste and maple syrup. Or sriracha and grape jelly. Use what you have. Unless you have Splenda packets and bug spray.)
So you've made barbecue sauce; you've mingled; you've nursed a beer. Now your fire has calmed down and retreated inside the ash-covered and sexily glowing coals in your shitty little kettle grill. It is now time to cook your chicken thighs. Place them on the grill skin-side-down; plunk the lid on top of your grill, make sure the ventilation holes are open, and walk away. Go have another beer, watch a half-inning's worth of baseball (or eight pitches worth of an AL East game), or watch your neighbor with the absurd propane abomination prod his stupid leg of lamb with a digital thermometer while his bored guests lose interest in their goat cheese-and-watermelon amuse bouche. Assholes.
Ten or 12 or 15 minutes have gone by: go back and check on your chicken. By now the skin is likely getting crispy and starting to blacken; if it's not, pop the lid back on and walk away for five more minutes. If it is, flip it over, pop the lid back on, and walk away again, for another 10 minutes.
I read a recipe once in which cooks were advised only to add sauce to barbecued chicken right at the end of the cooking process, lest the sugars in the sauce cook early and turn into a sticky caramelized mess. This is wrong. Wrong and stupid! Wrong and stupid and probably fascist. You want the sticky caramelized mess. The sticky caramelized mess is good. Therefore this time, when you return to your chicken thighs, you are going to slather a healthy coating of barbecue sauce onto the chicken's skin, flip it over, and slather a healthy coating of barbecue sauce onto the bone side, too. Then you're going to pop the lid back on and walk away for another five minutes.
You'll repeat this a few times: opening the lid, painting on sauce, flipping, painting again, covering, walking away. Eventually you'll get to a point at which your chicken thighs are covered in a dark, sticky, caramelized mess of barbecue sauce. They've been on the grill for about 40 minutes. How will you know they're done? Will you use your fancy instant-read digital thermometer? No! You will look at them, and you will poke them with a fork. Are they firm? Have they shrunk visibly? When you poke them, do they exude clear juice? Are you pretty buzzed? They're probably done. Give 'em another 45 seconds: time to paint on one last coating. They're done. Pile them onto a plate and serve.
* * *
Eating barbecued chicken thighs is rather like barbecuing them in the first place, in that you can do it any which way you damn please and they're still going to taste good. But, as with cooking them, there may be no wrong way, but there is a best way. Well, two best ways. The first is to hover your hand over the plate of sticky, messy chicken thighs, wiggle your fingers indecisively while making an expression of deepest concentration, then pick one up between your index finger and thumb, grip the other end with your other index finger and thumb, and eat immediately and with great relish, coating your cheeks with barbecue sauce so that you're like a more appetizing version of Heath Ledger's Joker. The alternative method is to hover your fork tines-down over the plate, wave it in a circle like a dowsing rod while making an expression of sly greed, then spear a chicken thigh, hold it up on the end of the fork in front of your face, and eat immediately and with great relish, coating your cheeks with barbecue sauce.
In either case, the third crucial element (after what you do with your hands, and what you do with your mouth) is what you do with your eyes: You watch your neighbor, across the way, wrestling with his gaudy steaks, poking holes in them with his thermometer every 10 seconds in pants-pissing fear at the money he might have wasted on these fickle slabs of cow ass. Has he watched any baseball? No! Has he walked away to drink beers and maybe idly toss a Frisbee around? No! Are his guests enjoying the social-boundary-dissolving effects of messy barbecue sauce faces? No!
But hey, he's laboring, anyway. Happy Labor Day.
Just got back from a family wedding and that^ was the most fun I've had all weekend. Bless you, Dave.
So on Saturday i started the process of making my own bacon. Found a recipe in a magazine so decided to give it a shot.
Basically I bought 5 lbs of pork belly cut into 2 2 1/2 lb slabs. The belly was local and organic.
The recipe called for a curing rub of a mix of salt, brown sugar and some spices. This is where i got a little more creative in that i added peppercorns, allspice, and juniper berries that I roasted. The roasted allspice pods i ground in a grinder.
Rubbed the cure all over all sides of the belly. PLaced each slab in its own large ziploc bag with a thick layere. Let it sit in the fridge for 2 days.
The cure helps to draw out some of the moisture and tighten the meat. There is liquid in the bag. After 2 days, drain some of the liquid and flip the bellys for another 2 days. Thats where i'm at now.
Once cured, i am going to then smoke the bellies to give it some more flavor.
Will report back.
Dude.
Nice.
Yesterday, I wanted to make an egg sandwich for breakfast but the only cheese available was bleu cheese. I wasn't sure if this would work, so ... to the Googles!
I found the following recipe for a fried egg bacon bleu cheese sandwich. I had to make a couple substitutions due to what I had on hand (e.g. hamburger bun instead of ciabatta, iceberg lettuce instead of frisee, onion instead of shallot) but it was still delicious. What could have been a dull morning of cheese-less egg sandwiches turned into one of the more exciting breakfast discoveries I've made in a while.
QuoteNote: If you don't like like frisée lettuce, spinach is also a great friend to bacon vinaigrettes. The blue cheese could be replaced with another sharp, crumbly cheese.
Makes 2 sandwiches
2 ciabatta rolls
1 1/2 cups frisée (French curly endive), torn into-bite size pieces (about 2 ounces)
1 bacon slice, preferably thick-cut
1 tablespoon minced shallot (from 1 small)
1 teaspoon smooth Dijon mustard
4 teaspoons red wine vinegar
Salt and freshly ground black pepper
1/4 cup crumbled blue cheese
1 to 2 teaspoons unsalted butter, divided
2 large eggs
Salt and freshly ground black pepper
Split your rolls and put them in to toast.
Place frisée in a medium bowl. Cut bacon crosswise into 1/4-inch wide lardons. In a small heavy skillet, cook bacon over moderate heat, until pieces are crisp. With a slotted spoon, transfer bacon to paper towels, reserving bacon fat in pan. Add shallot to bacon fat and cook for one minute, stirring. Add red wine vinegar and let hiss and bubble for 20 to 30 seconds, then remove from heat and whisk in Dijon. Immediately pour hot dressing over frisée and toss with drained lardons, salt and pepper. Don't try the salad just yet or you will be tempted to eat it just the way it is when, I promise, it's even better with an egg on top.
Remove rolls from toaster and divide bacon-frisee salad between each bottom bun. You'll want to heap on more than seems feasible or needed, especially once you realize how tasty it is. Top each salad pile with half (2 tablespoons) of the blue cheese.
Reheat skillet over medium-high heat. Add the butter and swirl it to coat the pan. Crack one egg into the skillet, season with salt and pepper and reduce heat to medium. I like to cover the skillet with a small lid at this point, as it seems to help the egg cook faster and more evenly. In one minute, you should have a perfect sunny-side-up egg. However, I find that for this sandwich, to somewhat rein in the mess, it helps to then flip the egg for 20 to 30 seconds, until the yolk is still runny, but less likely to run right off your sandwich.
Remove the egg from the pan and place it on top of the bacon-frisée salad on the bun. Repeat with remaining egg and come on, what are you waiting for? Dig in.
(http://farm8.staticflickr.com/7046/6935374295_505fa0e945.jpg)
Source (http://smittenkitchen.com/blog/2012/02/fried-egg-sandwich-with-bacon-and-blue-cheese/). Don't hate me for the cutesy cooking blog; it was the first Google result so there I clicked.
The chicken thighs article, made me :hereitisyousentimentalbastard
Solid work on the bacon modi!
vdb: egg/bacon/cheese sandwiches are the breakfast of champions!
steak and eggs. That's the breakfast of men.
Quote from: sophist on September 04, 2012, 01:50:03 PM
steak and eggs. That's the breakfast of men.
So I have been lied to about frittatas for the past 32 years? :frustrated:
Quote from: UncleEbinezer on September 04, 2012, 02:27:57 PM
Quote from: sophist on September 04, 2012, 01:50:03 PM
steak and eggs. That's the breakfast of men.
So I have been lied to about frittatas for the past 32 years? :frustrated:
I'm afraid so
Quote from: sophist on September 04, 2012, 02:28:40 PM
Quote from: UncleEbinezer on September 04, 2012, 02:27:57 PM
Quote from: sophist on September 04, 2012, 01:50:03 PM
steak and eggs. That's the breakfast of men.
So I have been lied to about frittatas for the past 32 years? :frustrated:
I'm afraid so
:cry:
Igbo, how are you planning on doing the smoking? Obviously you're not really cooking it so, I don't know if it takes a few minutes or what. I just bought a smoker, so I am very intrigued.
Quote from: goodabouthood on September 04, 2012, 11:43:33 AM
The chicken thighs article, made me :hereitisyousentimentalbastard
Solid work on the bacon modi!
vdb: egg/bacon/cheese sandwiches are the breakfast of champions!
I'm quite a regular bacon/egg/cheese sandwich guy, but usually it's something fairly straightforward: something cheddar-ish for the cheese, something breakfasty like a bagel or muffin for the bread. I also like to slap some cream cheese on that bitch -- try it sometime!
But this much more exotic variant was like a revelation.
And frittatas can be good, too.
Quote from: V00D00BR3W on September 04, 2012, 02:37:33 PM
Quote from: goodabouthood on September 04, 2012, 11:43:33 AM
The chicken thighs article, made me :hereitisyousentimentalbastard
Solid work on the bacon modi!
vdb: egg/bacon/cheese sandwiches are the breakfast of champions!
I'm quite a regular bacon/egg/cheese sandwich guy, but usually it's something fairly straightforward: something cheddar-ish for the cheese, something breakfasty like a bagel or muffin for the bread. I also like to slap some cream cheese on that bitch -- try it sometime!
But this much more exotic variant was like a revelation.
And frittatas can be good, too.
I was kidding about frittatas.
Quote from: UncleEbinezer on September 04, 2012, 02:39:14 PM
Quote from: V00D00BR3W on September 04, 2012, 02:37:33 PM
Quote from: goodabouthood on September 04, 2012, 11:43:33 AM
The chicken thighs article, made me :hereitisyousentimentalbastard
Solid work on the bacon modi!
vdb: egg/bacon/cheese sandwiches are the breakfast of champions!
I'm quite a regular bacon/egg/cheese sandwich guy, but usually it's something fairly straightforward: something cheddar-ish for the cheese, something breakfasty like a bagel or muffin for the bread. I also like to slap some cream cheese on that bitch -- try it sometime!
But this much more exotic variant was like a revelation.
And frittatas can be good, too.
I was kidding about frittatas.
Oh, uh, I mean... yeah! Those things suck! I was totally not serious!
But actually... check out chicken and goat cheese and spinach.
Quote from: V00D00BR3W on September 04, 2012, 02:37:33 PM
Quote from: goodabouthood on September 04, 2012, 11:43:33 AM
The chicken thighs article, made me :hereitisyousentimentalbastard
Solid work on the bacon modi!
vdb: egg/bacon/cheese sandwiches are the breakfast of champions!
I'm quite a regular bacon/egg/cheese sandwich guy, but usually it's something fairly straightforward: something cheddar-ish for the cheese, something breakfasty like a bagel or muffin for the bread. I also like to slap some cream cheese on that bitch -- try it sometime!
But this much more exotic variant was like a revelation.
And frittatas can be good, too.
I'm a whole wheat everything bagel, bacon, egg, swiss, onions, and hot sauce kinda guy myself. But yes, I can see how your version spiced it up a bit. hmmmm, bacon.
So i finished the bacon process. Its friggin awesome!! A little saltier than I would like but nothing major, may need to tinker with the cure a bit.
The first pic is what it looked like after curing for 5 days and i rinsed the cure of and then after smoking it on the grill for 4 hrs around 200-215 with a mix of hickory and apple wood. Surprisingly its not a super smoky bacon, i think it just really deepened the overall flavor and didnt make it out and out smoky.
Second pic is after i cooked some up. I sliced it when the bacon came off the grill so it was difficult to slice thin even slices. I suggest slicing it when its cold so you get more even slices.
Third pic is the ill bacon cheeseburgers we made while we watched the Skins beat the Saints.
nice work on the bacon...looks good, haven't done that in years. Sounds like a plan for this week.
Quote from: Igbo on September 14, 2012, 12:33:05 PM
So i finished the bacon process. Its friggin awesome!! A little saltier than I would like but nothing major, may need to tinker with the cure a bit.
The first pic is what it looked like after curing for 5 days and i rinsed the cure of and then after smoking it on the grill for 4 hrs around 200-215 with a mix of hickory and apple wood. Surprisingly its not a super smoky bacon, i think it just really deepened the overall flavor and didnt make it out and out smoky.
Second pic is after i cooked some up. I sliced it when the bacon came off the grill so it was difficult to slice thin even slices. I suggest slicing it when its cold so you get more even slices.
Third pic is the ill bacon cheeseburgers we made while we watched the Skins beat the Saints.
Asshole didn't invite me over. What the fuck, I thought we were boys.
nice work, igbo.
getting hungry (again)
Homemade Eggdrop Soup
Ingredients
Chicken stock, 2 cups
Grated fresh ginger, ¼ tsp
Soy sauce, ½ tbsp
Chopped tofu, 2 tbsp
2 cups white mushrooms
Chopped chives, 1 tsp
Lightly beaten egg, 1
Cornstarch, ½ tbsp
Salt and white pepper, to taste
In a large saucepan, bring chicken stock (save one tablespoon), grated ginger, mushrooms, chopped tofu and soy sauce to a boil, reduce flame and simmer. In another small bowl, mix cornstarch with one tablespoon of chicken stock, stir until well dissolved. Pour the cornstarch liquid into the boiling stock, stirring continuously, until the soup begins to thicken. Continue adding cornstarch depending upon your taste. Pour the beaten egg, very slowly over the stock, and stir the soup in quick successions. Turn off the flame as soon as you are done. Season the soup with salt and pepper, and garnish with chopped chives. Serve hot.
Smoked Duck Verde Chili
2 green tomatoes
1 five pound whole duck
4 tomatillas
1 garlic clove (minced)
1 habanero pepper
1 poblano pepper
1 yellow sweet pepper
1 red sweet pepper
4 cherry peppers
1/2 can black beans (drained)
1/2 can pink beans (drained)
1 package rendered duck fat
1 shallot
garnish:
spoonful sour cream
pinch 4 mexican cheese
squeeze of lime
Prep:
Remove the innards and gizzard from the inside of the duck. Rub duck with salt, pepper, and paprika. I used a weber charcoal grill. I built the coals up so it would make for a hotter fire. I rigged a smoking pan/drip pan in the grill. For the smoke flavore I used moe's apple flavored chips. I smoked the duck for 2.5 hours. It was slightly underdone, but this was intentional. I diced the duck up, I kept the remains and through them in a slow cooker, and added 2 tbsp apple cider vinegar, salt, pepper, and cayenne, and cooked for 6.5 hours on low. I got an awesome stock from that. Back to the main recipe.
The portion of the duck I was adding to the chili, I also pan fried to add some crisp to it. Just a tbsp of olive oil, and let sit on the stove top for about five minutes. I diced the tomatillas, and green tomatoes up, along with the 4 cherry peppers. This served as the base for chili. I pureed this.
I then took a tbsp of rendered duck fat, chopped up the shallot, and threw that in the crock pot. Along with the minced garlic. I let that cook for 3-4 minutes. I then diced up all the remaining peppers and added. Finally I added the verde base, then the beans, and finally the smoked duck. I let the chili come to a boil, then reduced heat to a simmer where it cooked for about 35 minutes.
I garnished with sour cream, cheese, and a squeeze of lime.
This is something I threw together that turned out pretty well. Good, (relatively) healthy casserole that will keep well.
Italian Chicken & Spinach Pasta Bake
Ingredients:
1lb Chicken Breast (seasoned, cooked, and cubed)
1/2lb Rotini Pasta
8oz cream cheese
1T olive oil
1 10oz pack frozen spinach, thawed, drained
1 14oz can Italian style diced tomatoes, undrained
1 Cup chopped onion
Salt, Pepper
1 1/2 C Shredded Mozzarella Cheese
Method:
Cook pasta and chicken. Put them off to the side for later. Preheat oven to 375. Take a glass casserole dish and spread olive oil on bottom and sides. Sprinkle chopped onion in a single layer in casserole dish, put in the oven for 15 min or until onion is translucent. Combine chicken, pasta, cream cheese, spinach, tomatoes, salt & pepper in a large bowl, mixing well. Pour mixture from bowl to the casserole dish. Sprinkle Mozzarella cheese on top. Put in oven for 15-20 min or until cheese has melted.
Enjoy.
BTW, making Jephrey's chili for like the 15th time ever. Probably today or tomorrow. Can't give that recipe enough praise.
I made chili this weekend and just had some of the leftovers for lunch today. It was a great batch. My chili is not like most chili's though. It's a sneaky way to make myself eat veggies. The recipe has evolved over time, but this is pretty much what I make every time I make chili these days.
this weekend's batch had:
1.5 lbs. of ground bison
2 yellow squash
2 zucchini squash (and one was local and HUGE)
1 large eggplant
2 large sweet potatoes
2 medium red onions
6 whole cloves of garlic
1 red pepper
1 green pepper
1 lg can of diced "fire-roasted" tomatoes
1 sm can of diced "fire-roasted" tomatoes and hatch green chilis
2 sm cans of white hominy
1 smoked chipotle pepper (kept it whole and just let it sit in there like you would a bay leaf)
1/2 bottle of Austin Amber Beer
spices - lots of spices
I steamed all the veggies (except those in cans) and browned the meat then combined everything in a huge pot. I kept the veggie "broth" from the steaming to add when I needed more liquid later. The only real trick to it is using the wooden spoon against the side of the pot to crush the garlic and sweet potatoes so you don't have huge chunks. I served with Frito's.
(https://sphotos-a.xx.fbcdn.net/hphotos-ash4/303190_10151067336621645_1309355462_n.jpg)
squash and eggplant in chili? :-o
Ground bison? :clap:
trying to sneak in veggies but then topping with fritos? :-D
Quote from: goodabouthood on September 25, 2012, 03:25:39 PM
squash and eggplant in chili? :-o
I know it sounds crazy, but it works... also, hominy is key! Gives you that bean texture without the bean gas. Also, though my chili is far from traditional, Texans do NOT put beans in their chili no matter what.
Quote from: goodabouthood on September 25, 2012, 03:25:39 PM
Ground bison? :clap:
I always use bison for anything that calls for ground beef. It's delicious, lower in fat, and always free range (you can't factory farm those huge beasts).
Quote from: goodabouthood on September 25, 2012, 03:25:39 PM
trying to sneak in veggies but then topping with fritos? :-D
Ever read the ingredients for Frito's?
(http://wherethesideworkends.files.wordpress.com/2012/06/fritos.jpg)
Quote from: PIE-GUY on September 25, 2012, 04:03:28 PM
Quote from: goodabouthood on September 25, 2012, 03:25:39 PM
squash and eggplant in chili? :-o
I know it sounds crazy, but it works... also, hominy is key! Gives you that bean texture without the bean gas. Also, though my chili is far from traditional, Texans do NOT put beans in their chili no matter what.
Quote from: goodabouthood on September 25, 2012, 03:25:39 PM
Ground bison? :clap:
I always use bison for anything that calls for ground beef. It's delicious, lower in fat, and always free range (you can't factory farm those huge beasts).
Quote from: goodabouthood on September 25, 2012, 03:25:39 PM
trying to sneak in veggies but then topping with fritos? :-D
Ever read the ingredients for Frito's?
(http://wherethesideworkends.files.wordpress.com/2012/06/fritos.jpg)
I guess they do go stale really fast
Quote from: kellerb on September 25, 2012, 06:02:43 PM
Quote from: PIE-GUY on September 25, 2012, 04:03:28 PM
Quote from: goodabouthood on September 25, 2012, 03:25:39 PM
squash and eggplant in chili? :-o
I know it sounds crazy, but it works... also, hominy is key! Gives you that bean texture without the bean gas. Also, though my chili is far from traditional, Texans do NOT put beans in their chili no matter what.
Quote from: goodabouthood on September 25, 2012, 03:25:39 PM
Ground bison? :clap:
I always use bison for anything that calls for ground beef. It's delicious, lower in fat, and always free range (you can't factory farm those huge beasts).
Quote from: goodabouthood on September 25, 2012, 03:25:39 PM
trying to sneak in veggies but then topping with fritos? :-D
Ever read the ingredients for Frito's?
(http://wherethesideworkends.files.wordpress.com/2012/06/fritos.jpg)
I guess they do go stale really fast
Panel says that fritos give you all you need for a day.
Ice. It's what's for dinner.
http://www.food.com/recipe/ice-cubes-420398/review
The reviews are pretty good, might try and make this tonight!
Quote from: goodabouthood on October 03, 2012, 08:44:01 AM
Ice. It's what's for dinner.
http://www.food.com/recipe/ice-cubes-420398/review
The reviews are pretty good, might try and make this tonight!
:laugh:
That looks tasty, but I would definitely make some adjustments. The measurements seem a bit off, and I would def leave it in for a longer time to make sure the consistency is right. All in all, looks like a solid recipe. I will most likely give that a try next week.
Personally, ice makes me all farty and bloated. I still enjoy a good cube now and then though.
Grilled Lamb and Chicken Enchiladas with a hybrid verde sauce and spiced beer sauce
1/2 pound ground lamb
1/2 pound boneless chicken breast(s)
Cumin
Coriander
Garam masala
Chili powder
curry powder
chiptole powder
cayenne pepper
1 shallot
1 red sweet pepper
1 yellow sweet pepper
chives
brown rice
4 mexican cheese
green tomatoes
tomatillas
cilantro
lime juice
So first thing is first, make the verde sauce. Using a food processor, puree, green tomatoes, tomatillas, diced cilantro, and 1 tbsp sour cream. Set in fridge and leave until the final step which is baking. Next we are going to take the ground lamb, and rub in spices. I used all of the above spices and rubbed it liberally. I did the same with the chicken breast. Fire up your grill. I used direct heat, but I also kept adding apple flavored smoke chips as it cooked. I took boiled brown rice and placed some inside the enchiladas. I also diced the peppers and shallot up and placed them inside as well. I diced the meat up, and then added them too.
The spiced beer sauce is 12 ounces of beer, I used bud lite. cayenne pepper, apple cider vinegar, curry powder, and chili powder. Apply liberally to the beer. Let cook in a skillet for about 10-15 minutes, come to a boil and then stir.
I coated a baking pan with butter, and then dumped a little of the spiced beer sauce over the enchiladas. I then dumped the verde sauce on top. Chopped up the chives, and then finished off with a handful of 4 mexican cheese over it. I baked at 400 degree for 25 minutes. The cool part is the beer sauce cooks the enchiladas and makes them extra crispy. You'll have a nice sweet and spicy contrast with the sauces too.
Hopefully those wood chips you're using are not actually "apple flavored" but rather made from the wood of an apple tree 8-)
Although I guess you could soak wood chips in apple juice, which I'd say is an awesome idea if I hadn't just read this article:
http://www.amazingribs.com/tips_and_technique/zen_of_wood.html
^that entire website is insane, btw. The detail that guy goes into is just mind-blowing. His recipes are killer, too.
Made my bomb vegan chili today.
Quote from: rowjimmy on October 29, 2012, 11:18:52 PM
Made my bomb vegan chili today.
What's that there on the middle left? Mushrooms? Do you use tofu or any fake meat substitutes?
Yeah those are mushrooms. Added as many later on just sliced rather than chopped.
Tofu and tempe, lotta fresh peppers, hot and sweet from friends' gardens.
Tomatoes also from friends.
A variety of beans
Onions and garlic of course.
Sea salt, cumin, and chili powder
One New Belgium Snow Day.
Simmer for hours.
Quote from: rowjimmy on October 30, 2012, 10:34:50 AM
Yeah those are mushrooms. Added as many later on just sliced rather than chopped.
Tofu and tempe, lotta fresh peppers, hot and sweet from friends' gardens.
Tomatoes also from friends.
A variety of beans
Onions and garlic of course.
Sea salt, cumin, and chili powder
One New Belgium Snow Day.
Simmer for hours.
Looks really good! My chili is a modified vegan chili recipe... I always had about 1.5 lbs of ground bison to it, though. Keeps it organic and free-range, but it ain't vegan!!
One trick I love in chili is to use hominy instead beans... same texture, less gas. Plus, Texans really frown on beans in chili. It's like sacrilege down here.
Quote from: PIE-GUY on October 30, 2012, 11:41:44 AM
Quote from: rowjimmy on October 30, 2012, 10:34:50 AM
Yeah those are mushrooms. Added as many later on just sliced rather than chopped.
Tofu and tempe, lotta fresh peppers, hot and sweet from friends' gardens.
Tomatoes also from friends.
A variety of beans
Onions and garlic of course.
Sea salt, cumin, and chili powder
One New Belgium Snow Day.
Simmer for hours.
Looks really good! My chili is a modified vegan chili recipe... I always had about 1.5 lbs of ground bison to it, though. Keeps it organic and free-range, but it ain't vegan!!
One trick I love in chili is to use hominy instead beans... same texture, less gas. Plus, Texans really frown on beans in chili. It's like sacrilege down here.
Given I just had to look up what hominy is, I can say I've never used that in my chili. I do add corn though, like the pop and sweetness of it. And jalapeno and hot sauce. And ground turkey for meat, but I've been looking to make a vegan version, so I'm gonna give this a shot with the tofu and tempeh. I'd considered getting the fake meat but just don't think it'd taste all that good.
I would definitely rather tofu than tofurkey.
Fake meat is nasty.
No need to try if you dry the tofu well enough.
My chili would be a fine chili without the beams but I like beans.
Also, gah? Hot sauce?
I use actual hot peppers and a variety of them.
My neighbor has several different strains that he's been hybridizing for years.
The last batch I made used ground pork and ground beef. I usually do turkey and beef, but the pork and beef was quite nice.
I also like corn on occasion.
Quote from: rowjimmy on October 30, 2012, 03:47:11 PM
Fake meat is nasty.
No need to try if you dry the tofu well enough.
My chili would be a fine chili without the beams but I like beans.
Also, gah? Hot sauce?
I use actual hot peppers and a variety of them.
My neighbor has several different strains that he's been hybridizing for years.
I use hot sauce on everything.
Everything.
There was one time I ran out of salad dressing and put it on a salad. It was gross. But like I said, everything.
Made this on Monday. I can't even pronounce it but it was good as hell. I skipped out on the demi glace because I couldn't find it, but it was still money. Also, only cooked for 2 hours.
Beef Bourguignonne
Traditionally, the mushrooms in this classic French dish are gently sautéed in butter and added toward the end of cooking. Here, we caramelize the mushrooms and include them in the braising base for more depth of flavor. Be sure to use a good-quality wine for this dish. A good rule of thumb: if you wouldn't drink it, don't cook with it.
Ingredients:
3 Tbs. canola oil
4 1/2 lb. boneless chuck roast, cut into 1-inch cubes
Kosher salt and freshly ground pepper, to taste
1 lb. button mushrooms, quartered
1/2 lb. slab bacon, cut into 1/4-inch dice
1 large yellow onion, diced
2 tsp. minced garlic
1 1/2 Tbs. veal demi-glace
1/2 cup all-purpose flour
1 bottle (750ml) Pinot Noir
3 cups beef broth
1 lb. pearl onions, peeled
1 bouquet garni (2 bay leaves, 4 thyme sprigs and 6 parsley sprigs, tied with kitchen twine)
3 Tbs. chopped fresh flat-leaf parsley
Boiled potatoes with parsley for serving (see related recipe at left)
Directions:
Preheat an oven to 350°F.
In a 6 3/4-quart Dutch oven over medium-high heat, warm 2 Tbs. of the oil until just smoking. Season the beef with salt and pepper. Working in batches, brown the beef on all sides, 10 to 12 minutes per batch. Transfer to a large bowl.
Add the remaining 1 Tbs. oil and the mushrooms to the pot and cook, stirring occasionally, until well browned, 6 to 8 minutes, adding 1 to 2 Tbs. water if the bottom of the pot becomes too dark. Transfer the mushrooms to the bowl with the beef.
Reduce the heat to medium and add the bacon to the pot. Cook, stirring occasionally, until the bacon is browned and crisp, 6 to 8 minutes. Transfer the bacon to the bowl with the beef and mushrooms.
Discard all but 1/4 cup of the fat from the pot. Add the yellow onion and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic, demi-glace and flour and cook, stirring constantly, until fragrant, about 1 minute. Slowly whisk in the wine and cook, stirring occasionally, for 20 minutes.
Return the beef, mushrooms and bacon to the pot. Add the broth, pearl onions and bouquet garni. Season with salt and pepper and bring to a simmer. Cover the pot with aluminum foil and then with the lid. Transfer to the oven and cook until the meat is fork-tender, 2 1/2 to 3 hours.
Skim the excess fat off the sauce, and remove and discard the bouquet garni. Adjust the seasonings with salt and pepper. Sprinkle with the parsley. Serve the stew immediately over boiled potatoes. Serves 8 to 10.
WTF! Why am I always invited over when we're grilling hot dogs and burgers! You're holding out on me!
:-D
Quote from: goodabouthood on October 31, 2012, 09:31:55 AM
WTF! Why am I always invited over when we're grilling hot dogs and burgers! You're holding out on me!
:-D
Because you don't put out.
That looks great UncleEb. Def gonna have to try that soon.
Quote from: UncleEbinezer on October 31, 2012, 12:57:37 PM
Quote from: goodabouthood on October 31, 2012, 09:31:55 AM
WTF! Why am I always invited over when we're grilling hot dogs and burgers! You're holding out on me!
:-D
Because you don't put out.
Don't I? Or is because I'm only getting dogs and burgers, eh? The chicken or the egg, eb, the chicken or the egg?
The leftovers were great too!
Currently making a venison stew with hindquarter meat from the gf's dad's latest kill. Cubed, floured and browned the meat first. Cut up green onions, carrots, celery, and potatoes (all organic/local). Have had all of that stewing with beef broth, cream of mushroom soup and a rue based sauce with various herbs/spices for about 8 hrs in the slow cooker. Gonna be awesome!
(https://sphotos-b.xx.fbcdn.net/hphotos-prn1/29411_3831056826238_1548803294_n.jpg)
Yeah that was awesome.
Whenever my mom used to make a stew like that she would make spoon bread to serve with it. Highly suggested. I need to get that recipe from her.
Quote from: goodabouthood on October 03, 2012, 08:44:01 AM
Ice. It's what's for dinner.
http://www.food.com/recipe/ice-cubes-420398/review
The reviews are pretty good, might try and make this tonight!
Did anyone try this? I found that the measurements or even containers used don't make a difference. It works no matter what as long as you use the right ingredient and have it at the right temperature! It's awesome! I made some in large plastic tupperware, and so they came out like giant blocks which worked out great for the cooler this past weekend at Bear Creek! Didn't need to get more at all. I'm definitely going to use and recommend this recipe to all my friends (and you guys too).
Ceviche and homemade chips
1 pound fresh Red Snapper
2 limes
2 Green Tomatoes
1 Sweet Vidalia Onion
1 Sweet Navel Orange
1 Cup diced Cilantro
Chili powder
Cayenne Pepper
I cut up the limes and orange and squeeze 'em to get the juices out. I put it in a big mixing bowl. Dice the tomatoes and onion. Add the tomatoes and onion to the citrus mix. Next, I filet and de-skin the snapper. I cut 'er up into very small pieces, and add to the mix. Finally, I chop up the cilantro very finely and add to the mix as well. Stir, and let sit for about 15 minutes before serving. You know its ready once the fish goes from raw looking to opaque. Before serving, I add several pinches of chili powder, and cayenne pepper to the bowl and mix.
For the chips, I take a pack of flour tortillas, I cut each tortilla into 8ths. I fry in canola oil with a mix of herbs and spices. Paprika, Chili powder, garlic, and cumin. Mix the spices and apply just a little bit to each side of the chip as it is cooking. I usually cook 2 chips at a time. It's worth the effort in my opinion. Once each chip is brown, let it air dry, and it will get even crunchier.
Oh yeah, and if you want to go even further, I made that Ceviche Saturday night, and on Sunday morning. I took 2 chips per plate, plated them. I took 4 eggs, beat them in a bowl and added 1tbsp of milk. Take a tbsp of butter, rub on a skillet. Fire up the skillet on the stove top. Add eggs, salt, and pepper, then toss in the Ceviche. Cook until the eggs begin to solidify. Mix until evenly cooked (but not completely cooked). Remove from heat for a moment, and then dump on the chips. I topped with jalepeno pepper jack cheese.
Beef bourgigon
1 white onion
1/2 russet potato
4 celery stalks
3 carrots
4 whole mushrooms
Garlic
Cubed beef
4 cups red wine
2 cups flour
Salt
Pepper
Rose merry
Thyme
Parsley
Cloves
Bay leaves
Olive oil
Brown meat in crock pot with olive oil, remove meat and add garlic plus onions, return beef and 2 cups of wine. Add 2 cups flour. Stir. Add remaining veggies plus remaining wine and enough water to cover everything. Bring to a boil and then season with herbs. Cook on low for 1-2 hours.
"Rose Merry"
Oh man I just made this for the first time... and I am going to be eating soup for the next week. Great recipe for the cold weather, there's enough to save for the freezer, and it's really inexpensive to make. And it's just spicy and delicious.
Chicken Tortilla Soup
6 boneless chicken breasts
8 cups water
4 chicken Bouillon cubes
1 cup chopped onion
2 cloves minced garlic
2 Tbsp. vegetable oil
4 medium zucchini, quartered and sliced
1 - 16 ounce can stewed tomatoes, UNDRAINED
1 can Ro-tel tomatoes with green chilis
2-15 ounce cans tomato sauce
2-12 ounce cans whole kernel corn, UNDRAINED
3 Tbsp cumin
2 tsp garlic powder
1 1/2 tsp black pepper
Optional:
tortilla chips
1 cup shredded Monterey jack cheese
To make broth, boil chicken breasts in 8 cups of water until chicken is done (20-30 minutes). Reserve this broth. Remove chicken, allow to cool; shred chicken. Add bouillon cubes to broth. In saute pan, saute onions and garlic in oil. Add this saute mixture, zucchini, chicken and all remaining ingredients (except for tortilla chips and cheese) to chicken broth. Bring to a boil. Cover. Reduce heat and simmer 30 minutes. Can be made days ahead.
Serve with cheese and crumbled tortilla chips.
My Shrimp Tacos with Mango-Pomegranate Guacamole from the other night...
The Guac:
2 avocados cut into 1/2 inch chunks
1 mango cut into 1/2 inch chunks
6 tomatillos diced
about half the seeds from one pomegranate
2 cloves garlic minced
half a red onion diced
juice from a few key limes
2 chopped jalepnos
2 chopped serranos
salt & pepper
I seeded the peppers to keep the spice down. combine everything but do not over-mix. You want it chunky!
The Shrimp:
1lb fresh Gulf Shrimp - pealed and veined and cut in half
1 chipotle pepper from a can (I had leftovers from an old can in the fridge)
olive oil, salt & pepper
mix everything but the shrimp then toss the shrimp in mixture until coated. Grill on hot indoor grill or skillet. should cook very fast.
Did not take pics of the shrimp, but here's the guac:
(https://sphotos-b.xx.fbcdn.net/hphotos-snc6/252331_10151169594761645_664189224_n.jpg)
Green tomato and Tomatillo Shrimp soup
4 green tomatoes
4 tomatillos
1 white onion
2 small radish (to garnish)
2 orange sweet pepper
2 yellow sweet pepper
Vegetable broth
Sour cream (to garnish)
3 garlic cloves
1 pound shrimp (peeled and deveined)
Cilantro (to garnish)
2 Limes
Start by dicing up the green tomatoes, and tomatillos. I also diced up the garlic and the onions. Take 1 tbsp of olive oil. Heat in a medium pot. Add the garlic first, then the diced onions then the diced peppers. I cooked until fragrant. Next, I added the diced tomatoes and tomatillos, and let cook until it looked like a salsa. Add 4 cups of vegetable broth. Add the juice of 2 limes. Let this simmer for 30 minutes. With about 5 minutes left of simmer time, cook the shrimp in olive oil, garlic powder, chili powder, and paprika. Add shrimp to soup, and let cook for 5 more minutes.
I garnished with diced raddish, sour cream, and cilantro
(https://sphotos-a.xx.fbcdn.net/hphotos-ash4/481685_10100506259608713_272218857_n.jpg)
You had me up until the cilantro. :wink:
Honestly, that looks really good. I'd garnish with fresh avocado slices. Otherwise, it looks really good.
Quote from: PIE-GUY on December 17, 2012, 11:13:19 AM
You had me up until the cilantro. :wink:
Honestly, that looks really good. I'd garnish with fresh avocado slices. Otherwise, it looks really good.
I ate it today without the cilantro, and it was just as tasty. Either way. It's a very hearty soup.
My mom and I made some salsa tonight. Pretty standard recipe I suppose, we just sort of improvised with things we had at home.
2 1/2 Large tomatoes
1 White onion
2 Jalepeño peppers
2 Serrano peppers
3 cloves of garlic
3 "stems" of cilantro
1 Lime
Chop the tomatoes, onion, peppers, garlic and cilantro.
Squeeze out as much lime juice as you would like. We used the whole thing.
Salt and pepper to taste. I used garlic salt.
It's spicy! :evil:
yes to the serranos (my favorite pepper). No to the cilantro. But that's just me.
Next time add a shot of tequila. Trust me.
Quote from: sophist on January 09, 2013, 09:53:38 PM
Next time add a shot of tequila. Trust me.
I like where your head is at.
Quote from: fastfingers12 on January 09, 2013, 10:47:22 PM
Quote from: sophist on January 09, 2013, 09:53:38 PM
Next time add a shot of tequila. Trust me.
I like where your head is at.
It's my go to "secret" ingredient for salsa. I'm not sure of the science, but the peppers and the alcohol seem to fuse well together, and as a result, it ups the pepper kick in my opinion.
Quote from: PIE-GUY on January 09, 2013, 09:40:22 PM
yes to the serranos (my favorite pepper). No to the cilantro. But that's just me.
I'm a banana pepper kind of guy myself. Not for salsa, but just in general as it pertains to peppers.
So I'm smoking a 8.4lb pork butt tomorrow for Sunday's super bowl festivities. I think this will be my 9th or 10th time making pulled pork. I basically have it down now, and I'm confident the meat will turn out perfectly, or at least close to perfect (always room for improvement...).
Anyway, I came to share the BBQ sauce recipe I'll be using. I can't take credit for it, but I did a lot of work finding it... and it's KILLER.
It's a vinegar-based sauce. It is sort of a mock of this really great sauce Igbo mailed me over the summer - George's Carolina Sauce. It's got a kick to it, but it's so good. Next time you make bbq, or even buy it and eat it at home, or whatever, make this sauce instead of bottled. Trust me. The vinegar cuts the fattiness of the pork so well, and the spicy/sweetness of it is insanely delicious.
Ingredients
1 cup distilled vinegar (do not use cider vinegar)
1/4 cup ketchup
1/4 cup apple juice
1 teaspoon hot sauce (I use Frank's Red Hot)
3 tablespoons light brown sugar
1/2 tablespoon salt
1 teaspoon crushed red pepper
1 teaspoon finely ground black pepper
Mix all of the ingredients in a bowl and let them sit for at least 3 hours to let the flavors meld together. 3 hours minimum. 1 week is ideal. It keeps well - it'll stay good in the fridge for months.
Enjoy! I don't think I'll use any other bbq sauce until I find something better. Seriously can't hype this up enough.
Where am I supposed to find apple juice? There's no apple trees around here
(https://pbs.twimg.com/media/BDZjGLCCUAAyr1r.jpg)
^yupppp
used to do that in highschool all the time. love making homemade donuts.
:clap:
Lotta work but totally worth it.
Quote from: rowjimmy on February 19, 2013, 11:04:52 AM
Lotta work but totally worth it.
No hummus donuts? :shakehead:
Made this a while back. Seared tuna encrusted with Panko breadcrumbs with a carrot, raddish, and Bok Choy salad. I made a mustard sauce for it too.
Quote from: sophist on March 15, 2013, 10:55:43 AM
Made this a while back. Seared tuna encrusted with Panko breadcrumbs with a carrot, raddish, and Bok Choy salad. I made a mustard sauce for it too.
Looks tasty dude.
(http://3.bp.blogspot.com/-9D635sewhRU/UQUdkhblPII/AAAAAAAAHhQ/4hL3OyCcSx0/s1600/beard-fire.gif)
http://thugkitchen.com/ (http://thugkitchen.com/)
I got this request from Uncle Eb via twitter. This serves 4.
Sophist's veggie burger
veggie burger:
1 can (drained) red kidney beans
1 cup frozen (thaw the night before) corn kernels
1/2 cup diced fresh cilantro
1 cup diced white onion '
1 spoonful greek yogurt
1 cup panko bread crumbs
1 tbs cumin
1 tbs chili chipotle powder
salt and pepper to taste
flour
topping:
2 whole tomatoes
1/2 cup cilantro
juice of 1 lime
1 Jimaca (peeled and sliced then and horizontally (it should look like raw steak fries)
1 jalapeno (sliced and seeds removed)
1 tbs red wine vinegar
1/2 cup diced onions
Start by making the Jimaca salad. Peel and dice up the Jimaca then place in bowl, then dice up the cilantro and also add to the bowl, then the same with the jalapeno, and onion. Next add the red wine vinegar and finally the lime juice. Season to taste with a little salt and pepper after mixing the salad up. Set aside by placing in fridge.
To form the burgers, place the drained kidney beans in the bowl, throw in the thawed corn kernels, onion, cilantro, and 1/2 cup panco bread crumbs. I use an Immersion Blender to mix into a rough paste (some of the beans and corn should still be visible. Next I toss in the greek yogurt, cumin, and chipotle powder. Mix well with a fork. Lightly flour your hands and then form 4 patties. I lay the remaining panko bread crumbs on a plate, and with each side of the pattie, press down on the plate to have a layer of panko on both sides.
I cooked the patties on a skillet on the stove top with two tbsp of olive oil. Let the olive oil warm for about a minute before adding the patties to the skillet. Cook until both sides are browned.
I then put the Jimaca salad on top of the veggie burger.
BOOM.
enjoy.
Thanks mang! I plan on making this here in the next week or so.
Quote from: UncleEbinezer on June 14, 2013, 01:19:24 PM
Thanks mang! I plan on making this here in the next week or so.
Did you ever make this? invite this guy over when you do!
Quote from: goodabouthood on June 27, 2013, 03:07:35 PM
Quote from: UncleEbinezer on June 14, 2013, 01:19:24 PM
Thanks mang! I plan on making this here in the next week or so.
Did you ever make this? invite this guy over when you do!
I made it again this week. It's def going to be in regular rotation for me. It's too tasty not to be.
Saw a guy making pizzadillas on the lot yesterday. His was okay and I decided, I can make a way better one. So I made it for lunch. Holy fuck was it good. Can not wait to start experimenting with it and making all kinds of pizza that way.
This is my new favorite waffle recipe stolen from http://www.100daysofrealfood.com/ (http://www.100daysofrealfood.com/). I actually double this every weekend and the kids eat them all week for breakfast.
Few notes: I use King Arthur Whole Wheat White Flour, Raw Honey, and Coconut Spray Oil from Trader Joe's to grease the iron.
Whole-Wheat Waffles
Serves: 4 – 5
Ingredients
2 large eggs
1 ¾ cups milk (I have used everything from skim milk to thick buttermilk...so whatever you have on hand should work)
¼ cup oil (I used coconut oil)
1 tablespoon honey
½ teaspoon ground cinnamon
¼ teaspoon baking soda
1 ½ cups whole-wheat flour (I used King Arthur's organic white whole-wheat flour)
2 teaspoons baking powder
⅛ teaspoon salt
Warmed 100% pure maple syrup for serving
Fresh fruit for serving
Instructions
Preheat your waffle iron.
In a large mixing bowl whisk together the eggs, milk, oil, honey, cinnamon, and baking soda until well combined.
Add in the flour, baking powder, and salt and whisk together just until the large lumps disappear.
When the waffle iron is hot, dab it with a little butter and then ladle some batter onto the center of the iron. Follow the instructions that came with your waffle maker to know how long it should be cooked (mine takes about 3 – 4 minutes each).
Keep waffles warm until you finish cooking all of them. Top with pure maple syrup and fruit. Enjoy!
Roasted fennel and shallot salad
Lamb Ragu stuffed in green peppers
Salad:
1 pound spinach
1 medium fennel bulb
1 large shallot
1/2 dozen sweet peppers (deseeded and cut into quarters)
1 cup white mushrooms (diced)
1 tbs deli mustard
roasted sesame seeds
2 eggs
1 tbs red wine vinegar
1 tbsp olive oil
pepper
salt
garlic salt
I sliced the fennel and shallots so that they were still in an "O" shape, and I roasted them at 350 for 10 minutes, I topped with salt, and pepper. I had tossed them in a very small amount of olive oil. Wash the spinach, add to a bowl, chop the mushrooms very thin. And then add to the bowl as well. Quarter the sweet peppers and add to the bowl as well. Once the fennel and shallots are roasted, add to the bowl. I make the dressing last.
I start by putting the tbsp olive oil in a bowl, then add the garlic salt, then the mustard, sesame seeds, and red wine vineagr. Crack two eggs into the bowl and beat until the dressing is evenly dispersed and even throughout. It will be a faint yellow consistency.
For the entree.
4 Green Bell Peppers (deseeded and top removed)
1 lbs ground lamb
4 large green tomatoes (diced then pureed)
tomato paste
4 shallots (minced)
fresh garlic (minced)
1 cup diced mushrooms
2 tbsp olive oil
1 cup dry red wine
cheese (to garnish)
bread crumbs (to garnish)
I used a dutch oven. Add the 2 tbsp of olive oil, and then the minced garlic. I use about a tbs. Let the garlic become aromatic and then add the shallots, reduce heat and allow them to sweat. I add the pound of lamb next. Cook and drain fat. I finally add the mushrooms, reduce heat. I then add the green tomato puree. I let the tomatoes cook until stewed. I add the paste. Let it thicken. Finally, slowly stir in the cup of red wine, and let sit on low heat for a hour.
I load up the peppers with the ragu and top with breadcrumbs and cheese, cook on broil for 5 minutes to allow the top of the cheese/breadcrumbs to brown and harden.
Benji inspired me with this.
Bourbon and Rootbeer glaze
1 cup boubon
12 oz rootbeer
1 tbsp hershey's chocolate unsweetened powder
1 tbsp brown sugar
pinch of cumin
pinch of chipotle powder
pinch of coriander powder
3 tbsp ketchup
2 tbsp spicy deli mustard
2 squirts sirachi (or whatever hot sauce you prefer)
1 garlic clove - diced
1 tbsp olive oil
1 large sweet onion - diced
I start by heating the olive oil in a sauce pan, I add the garlic first, cook until aromatic, then add the onions. Let the onions slightly caramelize. I add all the dry powders, and then the ketchup and deli mustard, then the brown sugar, then I slowly pour in the rootbeer and bring to a boil, I let it thicken slightly before I add the bourbon. Let this come to a boil and sit for a few minutes. I reduce the heat and let it cook down about 1/4 the way. I put it a blender and thickened it by dicing up the onions and garlic.
It should be a glaze. I used it on chicken last night and grilled the chicken. It was wonderful.
Sweet! Glad it turned out well. Also recently did a sous vide pork shoulder with lemongrass and ginger beer. I have been playing with Yukon potatoes cooked in rice wine vinegar. Dice and cook like they were for potato salad , just use vinegar instead of water. The inside of potato gets creamy, but the outside stays crunchy. Paired the lemongrass pork with a potato leek and mushroom hash finished with mint and cilantro. Lots of butter. Very good dish.
Quote from: Bobafett on August 14, 2013, 12:50:15 PM
Sweet! Glad it turned out well. Also recently did a sous vide pork shoulder with lemongrass and ginger beer. I have been playing with Yukon potatoes cooked in rice wine vinegar. Dice and cook like they were for potato salad , just use vinegar instead of water. The inside of potato gets creamy, but the outside stays crunchy. Paired the lemongrass pork with a potato leek and mushroom hash finished with mint and cilantro. Lots of butter. Very good dish.
Are you starting the potatoes in a cold pot of vinegar then bringing it to temp or betting vinegar to a boil then adding the potatoes?
I always start potatoes cold. If you start with boiling water, some of the starch globules get beat up and the potatoes can become gluey. This may not affect the dish I was describing, but its a habit!
Duck Burgers
Okay, so this was one of those recipes that I created in the moment. I had a hankering for duck in the classic style of pan-roasted with potatoes fried in rendered duck fat. Upon getting to my local market, the only duck they had was drumettes. My first audible, fuck it, make a confit of the wings and eat at some point later this week. I bought two pounds of wings, Two hours after I had set up the salt "bath" for confit, I said fuck it, and decided I would enjoy the duck same day. After some thinking, I decided I wanted to make a burger out of the meat, and that smoking the wings would really bring out the salty texture of the wings (from the confit). I prepped the grill with a drip pan on one side, and the charcoal on the other (I have one of those shitty $30 weber grills).
I smoked the wings for 15 minutes on each side. They were cooked medium to medium well. I shredded the wings. and set the meat aside. I chopped 1/2 white onion, and set aside a cup of pistachios. I added woostah sauce, liquid smoke, the pistachios, 6 saltines, 2 tbsp spicy deli mustard, 2 eggs, onions, and the duck meat to a food processor. Ground it up until chunky (pretty much it looked identical to a crab cake at this point). I rolled in bread crumbs and I cooked on the stove top in 2 tbsp of olive oil. I used the rendered duck fat to make fries. Seasoned with rosemerry, minced garlic, black pepper, cumin, and salt. Fry the potatoes in the duck fat.
Garnish for the burger, fresh tomato, arugula, sliced shallots, and a spread that consists of (few drops hot sauce, chiptole powder, mayo, and honey).
Quote from: PG on November 11, 2012, 10:51:49 PM
Whenever my mom used to make a stew like that she would make spoon bread to serve with it. Highly suggested. I need to get that recipe from her.
yeah i know this is an old post but it seems that dude forgot to let everyone know about spoon bread or "corn puddin" as it is around here. and shit is a staple in my house whenever I make chili. I put it under the chili and it's BOMB. anyway heres how i make it, PG might have a better recipe but like everything else, tweak as you like.
1 box cornbread mix(jiffy,ect...)
1 can creamed style corn
14oz fresh corn (1 can of corn works too, don't drain.)
1 cup sour cream
1/2 cup sugar
1/3 cup oil
so this comes out to be like cornbread, but more moist and custard-like consistency. I don't do jalapenos or other peppers like I do with corn bread cause my chili is spicy as fuck, but like I said tweak if you wish and enjoy.
Quote from: JustJezmund on September 09, 2013, 02:10:34 PM
Quote from: PG on November 11, 2012, 10:51:49 PM
Whenever my mom used to make a stew like that she would make spoon bread to serve with it. Highly suggested. I need to get that recipe from her.
yeah i know this is an old post but it seems that dude forgot to let everyone know about spoon bread or "corn puddin" as it is around here. and shit is a staple in my house whenever I make chili. I put it under the chili and it's BOMB. anyway heres how i make it, PG might have a better recipe but like everything else, tweak as you like.
1 box cornbread mix(jiffy,ect...)
1 can creamed style corn
14oz fresh corn (1 can of corn works too, don't drain.)
1 cup sour cream
1/2 cup sugar
1/3 cup oil
so this comes out to be like cornbread, but more moist and custard-like consistency. I don't do jalapenos or other peppers like I do with corn bread cause my chili is spicy as fuck, but like I said tweak if you wish and enjoy.
My mom's definitely does not have whole corn kernels in it at all. It's more like a corn souffle.
Quote from: PG on September 09, 2013, 02:44:24 PM
Quote from: JustJezmund on September 09, 2013, 02:10:34 PM
Quote from: PG on November 11, 2012, 10:51:49 PM
Whenever my mom used to make a stew like that she would make spoon bread to serve with it. Highly suggested. I need to get that recipe from her.
yeah i know this is an old post but it seems that dude forgot to let everyone know about spoon bread or "corn puddin" as it is around here. and shit is a staple in my house whenever I make chili. I put it under the chili and it's BOMB. anyway heres how i make it, PG might have a better recipe but like everything else, tweak as you like.
1 box cornbread mix(jiffy,ect...)
1 can creamed style corn
14oz fresh corn (1 can of corn works too, don't drain.)
1 cup sour cream
1/2 cup sugar
1/3 cup oil
so this comes out to be like cornbread, but more moist and custard-like consistency. I don't do jalapenos or other peppers like I do with corn bread cause my chili is spicy as fuck, but like I said tweak if you wish and enjoy.
My mom's definitely does not have whole corn kernels in it at all. It's more like a corn souffle.
Hmmmmmm interesting.
Quote from: JustJezmund on September 09, 2013, 02:46:22 PM
Quote from: PG on September 09, 2013, 02:44:24 PM
Quote from: JustJezmund on September 09, 2013, 02:10:34 PM
Quote from: PG on November 11, 2012, 10:51:49 PM
Whenever my mom used to make a stew like that she would make spoon bread to serve with it. Highly suggested. I need to get that recipe from her.
yeah i know this is an old post but it seems that dude forgot to let everyone know about spoon bread or "corn puddin" as it is around here. and shit is a staple in my house whenever I make chili. I put it under the chili and it's BOMB. anyway heres how i make it, PG might have a better recipe but like everything else, tweak as you like.
1 box cornbread mix(jiffy,ect...)
1 can creamed style corn
14oz fresh corn (1 can of corn works too, don't drain.)
1 cup sour cream
1/2 cup sugar
1/3 cup oil
so this comes out to be like cornbread, but more moist and custard-like consistency. I don't do jalapenos or other peppers like I do with corn bread cause my chili is spicy as fuck, but like I said tweak if you wish and enjoy.
My mom's definitely does not have whole corn kernels in it at all. It's more like a corn souffle.
Mmmmmmm delicious!
fyp.
Quote from: PG on September 09, 2013, 02:47:21 PM
Quote from: JustJezmund on September 09, 2013, 02:46:22 PM
Quote from: PG on September 09, 2013, 02:44:24 PM
Quote from: JustJezmund on September 09, 2013, 02:10:34 PM
Quote from: PG on November 11, 2012, 10:51:49 PM
Whenever my mom used to make a stew like that she would make spoon bread to serve with it. Highly suggested. I need to get that recipe from her.
yeah i know this is an old post but it seems that dude forgot to let everyone know about spoon bread or "corn puddin" as it is around here. and shit is a staple in my house whenever I make chili. I put it under the chili and it's BOMB. anyway heres how i make it, PG might have a better recipe but like everything else, tweak as you like.
1 box cornbread mix(jiffy,ect...)
1 can creamed style corn
14oz fresh corn (1 can of corn works too, don't drain.)
1 cup sour cream
1/2 cup sugar
1/3 cup oil
so this comes out to be like cornbread, but more moist and custard-like consistency. I don't do jalapenos or other peppers like I do with corn bread cause my chili is spicy as fuck, but like I said tweak if you wish and enjoy.
My mom's definitely does not have whole corn kernels in it at all. It's more like a corn souffle.
Mmmmmmm delicious!
fyp.
well how bout snagging that recipe up so i could try some of that.
Quote from: JustJezmund on September 09, 2013, 03:00:10 PM
Quote from: PG on September 09, 2013, 02:47:21 PM
Quote from: JustJezmund on September 09, 2013, 02:46:22 PM
Quote from: PG on September 09, 2013, 02:44:24 PM
Quote from: JustJezmund on September 09, 2013, 02:10:34 PM
Quote from: PG on November 11, 2012, 10:51:49 PM
Whenever my mom used to make a stew like that she would make spoon bread to serve with it. Highly suggested. I need to get that recipe from her.
yeah i know this is an old post but it seems that dude forgot to let everyone know about spoon bread or "corn puddin" as it is around here. and shit is a staple in my house whenever I make chili. I put it under the chili and it's BOMB. anyway heres how i make it, PG might have a better recipe but like everything else, tweak as you like.
1 box cornbread mix(jiffy,ect...)
1 can creamed style corn
14oz fresh corn (1 can of corn works too, don't drain.)
1 cup sour cream
1/2 cup sugar
1/3 cup oil
so this comes out to be like cornbread, but more moist and custard-like consistency. I don't do jalapenos or other peppers like I do with corn bread cause my chili is spicy as fuck, but like I said tweak if you wish and enjoy.
My mom's definitely does not have whole corn kernels in it at all. It's more like a corn souffle.
Mmmmmmm delicious!
fyp.
well how bout snagging that recipe up so i could try some of that.
Emailed mom and she was happy to oblige - cut and pasted here with no edits:
QuoteHere it is --- old and ratty in the box!!!
1 cup milk
1/2 cup yellow cornmeal
1/2 tsp salt
4 - 5 tablespoons butter (do NOT substitute!!)
1/4 cup sugar
3 egg yolks
3 egg whites
Cook milk and cornmeal until thick -- add salt, butter and sugar and remove from heat. Add egg yolks one at a time and beat after each.
Beat egg whites into peaks. Fold into cornmeal mix. Pour into buttered (Pam) souffle dish or 6X8X2 pan.
Bake 35-40 min. at 375.
Enjoy!!!!
Fuck I forgot to put the three eggs in my recipe. Good thing I don't do that shit for a living. :roll:
Thanks pg for that I gotta try.
Quote from: PG on September 09, 2013, 05:41:22 PM
Quote from: JustJezmund on September 09, 2013, 03:00:10 PM
Quote from: PG on September 09, 2013, 02:47:21 PM
Quote from: JustJezmund on September 09, 2013, 02:46:22 PM
Quote from: PG on September 09, 2013, 02:44:24 PM
Quote from: JustJezmund on September 09, 2013, 02:10:34 PM
Quote from: PG on November 11, 2012, 10:51:49 PM
Whenever my mom used to make a stew like that she would make spoon bread to serve with it. Highly suggested. I need to get that recipe from her.
yeah i know this is an old post but it seems that dude forgot to let everyone know about spoon bread or "corn puddin" as it is around here. and shit is a staple in my house whenever I make chili. I put it under the chili and it's BOMB. anyway heres how i make it, PG might have a better recipe but like everything else, tweak as you like.
1 box cornbread mix(jiffy,ect...)
1 can creamed style corn
14oz fresh corn (1 can of corn works too, don't drain.)
1 cup sour cream
1/2 cup sugar
1/3 cup oil
so this comes out to be like cornbread, but more moist and custard-like consistency. I don't do jalapenos or other peppers like I do with corn bread cause my chili is spicy as fuck, but like I said tweak if you wish and enjoy.
My mom's definitely does not have whole corn kernels in it at all. It's more like a corn souffle.
Mmmmmmm delicious!
fyp.
well how bout snagging that recipe up so i could try some of that.
Emailed mom and she was happy to oblige - cut and pasted here with no edits:
QuoteHere it is --- old and ratty in the box!!!
1 cup milk
1/2 cup yellow cornmeal
1/2 tsp salt
4 - 5 tablespoons butter (do NOT substitute!!)
1/4 cup sugar
3 egg yolks
3 egg whites
Cook milk and cornmeal until thick -- add salt, butter and sugar and remove from heat. Add egg yolks one at a time and beat after each.
Beat egg whites into peaks. Fold into cornmeal mix. Pour into buttered (Pam) souffle dish or 6X8X2 pan.
Bake 35-40 min. at 375.
Enjoy!!!!
very much a souffle! I'm sure its a delicious diving board for experimentation...
Quote from: metalzone58 on October 22, 2007, 08:01:26 PM
Quote from: jephrey on October 19, 2007, 11:46:39 PM
alright, it's fall... Although I've been eating 1-2 bowls of chili per week since January (typically a bowl with a pale ale at the Onion pub for lunch on Wednesday) and then if I've made it for dinner, it's finally time to break out the recipe that I've been recently adhering to...
1lb ground beef
1/4 to 1/2 green bell pepper chopped
1 poblano pepper chopped
1 small to medium onion chopped
2 cloves garlic chopped
S+P to taste
fry those things up in the bottom of the stock pot... Drain only some of the grease.
After the onions are translucent and the beef is at least mostly cooked add (these are total approximations)
6oz of a well hopped IPA or red or brown ale (I've done it with all 3 to good success)
1T brown sugar
1/2 t curry powder
1t oregano
1/4t paprika
1/4t cayenne
1/4t red pepper flakes
about 8 dried chopped chili peppers
1 habanero pepper
a grip of chopped fresh cilantro
3/4t cumin
then do up the tomatoes, I go with (these are the normal 14 or so ounce cans)
2 cans of diced tomatoes
1 can tomato sauce or puree'd tomatoes
1 "mini can" of tomato paste (you know what I'm talkin'bout)
Simmer for a LONG time -- HOURS. Then add
1/2 can corn
3/4 can black beans
1 can kidney beans (dark or light don't matter, they're both pink on the inside :wink: )
Simmer for another half hour. DONE
Best served with sweet cream butter and sourdough bread, but oyster crackers work too.
garnish with chopped green onions and cheddar.
My thoughts on chili and this recipe in particular...
This recipe is for pretty spicy chili. You could remove the habanero or some of the chili peppers or cayenne or pepper flakes to reduce the heat (I'd start with the flakes and cayenne because the habanero and chili peppers provide more flavor that you want in this chili.) The poblano pepper and cilantro along with the cumin give it a Mexican feel... When you add the cilantro, it's a great scent... I go with corn and black beans just for flair but I've made it without them and the chili has been good. The beer is necessary and when you add it, you can really tell how it aids the flavor... Get a heavily hopped beer because that will impart the most. This must be eaten with a beer in hand. Best is to drink the beer you added to the chili when you eat it. So awesome.
Alterations... Don't be afraid to add leftover salsa, giardiniera, taco sauce, jalapenos, tabasco, chulula, or anything else you have laying around.
I know that many have their own recipe that they swear by, and this ever-changing one is the one that I dig the most.
Tonight's chili was made with Lagunitas Imperial Red (which is my new favorite red ale - move over cascazilla) and it is superb.
I cooked this yesterday and it came out great, I used chilli powder instead of cayenne, peak organics IPA, and added more beans
This is on tap for tomorrows adventures. Gonna have to print out the recipie some time so that I don't have to search through this thread every time, though I damn near have it memorized I've made it so many times.
I made chili last night. I kept it super simple.
1 lbs grassfed beef
2 cans (1 can dark kidney beans and 1 can black beans) beans
2 cans fire roasted tomatoes
1 white onion
small can low sodium tomato paste
paprika
cayenne pepper
red pepper flakes
cumin
salt
pepper
I cooked the grassfed beef in a skillet, I reserved about a teaspoon of the fat and used that instead of olive oil. I diced the onion, added the grassfed beef fat into a dutch oven. sauteed the onion, then added the cooked beef. I use a colander to strain the fat while cooking the beef. I usually triple strain to remove as much fat as possible. I do this as the beef is 1/3 brown, 1/2 brown, and then at the end of cooking the beef. Much easier than tilting a skillet and trying to keep the beef in the skillet while straining.
With the onions cooked, I add the beef. Next I add the tomatoes. I let them stew. I remove from heat and use my Immersion blender to puree the mixture. I like the beef being thin, yet the tomatoes still somewhat chunky. I return to the dutch oven to the stove top. I add the tomato paste, stir, and let thicken. I add the beans. I then season with cumin, paprika, red pepper flakes, cayenne pepper, salt, and pepper. Let sit for 45 minutes to one hour on low.
I garnish with a little cheese.
gonna grill some kabobs this week.
Quote from: sophist on October 15, 2013, 09:37:37 AM
I made chili last night. I kept it super simple.
1 lbs grassfed beef
2 cans (1 can dark kidney beans and 1 can black beans) beans
2 cans fire roasted tomatoes
1 white onion
small can low sodium tomato paste
paprika
cayenne pepper
red pepper flakes
cumin
salt
pepper
I cooked the grassfed beef in a skillet, I reserved about a teaspoon of the fat and used that instead of olive oil. I diced the onion, added the grassfed beef fat into a dutch oven. sauteed the onion, then added the cooked beef. I use a colander to strain the fat while cooking the beef. I usually triple strain to remove as much fat as possible. I do this as the beef is 1/3 brown, 1/2 brown, and then at the end of cooking the beef. Much easier than tilting a skillet and trying to keep the beef in the skillet while straining.
With the onions cooked, I add the beef. Next I add the tomatoes. I let them stew. I remove from heat and use my Immersion blender to puree the mixture. I like the beef being thin, yet the tomatoes still somewhat chunky. I return to the dutch oven to the stove top. I add the tomato paste, stir, and let thicken. I add the beans. I then season with cumin, paprika, red pepper flakes, cayenne pepper, salt, and pepper. Let sit for 45 minutes to one hour on low.
I garnish with a little cheese.
Sounds pretty good - most Texans will tell you beans don't belong in chili, but you're not in Texas so can ignore them. I use hominy instead of beans in my chili. Gives you that bean texture without the beans. Also, I use bison instead of beef.
Quote from: PG on October 15, 2013, 09:50:12 AM
Quote from: sophist on October 15, 2013, 09:37:37 AM
I made chili last night. I kept it super simple.
1 lbs grassfed beef
2 cans (1 can dark kidney beans and 1 can black beans) beans
2 cans fire roasted tomatoes
1 white onion
small can low sodium tomato paste
paprika
cayenne pepper
red pepper flakes
cumin
salt
pepper
I cooked the grassfed beef in a skillet, I reserved about a teaspoon of the fat and used that instead of olive oil. I diced the onion, added the grassfed beef fat into a dutch oven. sauteed the onion, then added the cooked beef. I use a colander to strain the fat while cooking the beef. I usually triple strain to remove as much fat as possible. I do this as the beef is 1/3 brown, 1/2 brown, and then at the end of cooking the beef. Much easier than tilting a skillet and trying to keep the beef in the skillet while straining.
With the onions cooked, I add the beef. Next I add the tomatoes. I let them stew. I remove from heat and use my Immersion blender to puree the mixture. I like the beef being thin, yet the tomatoes still somewhat chunky. I return to the dutch oven to the stove top. I add the tomato paste, stir, and let thicken. I add the beans. I then season with cumin, paprika, red pepper flakes, cayenne pepper, salt, and pepper. Let sit for 45 minutes to one hour on low.
I garnish with a little cheese.
Sounds pretty good - most Texans will tell you beans don't belong in chili, but you're not in Texas so can ignore them. I use hominy instead of beans in my chili. Gives you that bean texture without the beans. Also, I use bison instead of beef.
I've made bison and venison chili before. I really like both. This was for the lady though. She prefers a simple, hearty, beef chili as her preferred style.
Once it's in chili, I really can't tell the difference between bison and beef... venison is another story... a yummy story...
I came up with this last night.
Mandarin Orange and Green Pepper Salsa
1 12 ounce can Mandarin oranges (drain off 1/2 the reserved juice)
1 Green Pepper
1/2 cup cilantro (chopped and stems removed)
salt
1/2 white onion (diced)
Put it all in a blender and puree. I put it on a chicken burrito. Really good way to change it up from your typical tomato based salsa. I spiced the chicken more than usual to counter the sweetness of the salsa.
I decided spur of the moment yesterday, I wanted to make a mole sauce. And after some additional thought, decided I would pair it with a steak plus rice and black beans.
Mole sauce:
2 tbsp unsweetened dark chocolate
2 tbsp chiptole chili powder
1 tbsp cumin
1 tbsp paprika
salt
pepper
diced onions
diced green pepper
2 cans diced tomatoes
1 founders ipa beer
I put everything in a dutch oven, mixed together, and cooked on low for 4 hours. I pureed the sauce before serving.
Result: http://i.imgur.com/3z3HNb2.jpg
Quote from: sophist on December 09, 2013, 10:44:46 AM
I decided spur of the moment yesterday, I wanted to make a mole sauce. And after some additional thought, decided I would pair it with a steak plus rice and black beans.
Mole sauce:
2 tbsp unsweetened dark chocolate
2 tbsp chiptole chili powder
1 tbsp cumin
1 tbsp paprika
salt
pepper
diced onions
diced green pepper
2 cans diced tomatoes
1 founders ipa beer
I put everything in a dutch oven, mixed together, and cooked on low for 4 hours. I pureed the sauce before serving.
Result: http://i.imgur.com/3z3HNb2.jpg
Quote from: McGrupp on March 15, 2013, 11:08:26 AM
Looks tasty dude.
(http://3.bp.blogspot.com/-9D635sewhRU/UQUdkhblPII/AAAAAAAAHhQ/4hL3OyCcSx0/s1600/beard-fire.gif)
Reusing an old gif and an old trolling bit. YAWN.
Well it happens to be the best gif in the history of the internets...
Quote from: McGrupp on December 16, 2013, 03:17:29 PM
Well it happens to be the best gif in the history of the internets...
and you happen to be the laziest mother fucker on the internet. Perfect fit'd
Quote from: sophist on December 16, 2013, 03:20:32 PM
Quote from: McGrupp on December 16, 2013, 03:17:29 PM
Well it happens to be the best gif in the history of the internets...
and you happen to be the laziest mother fucker on the internet. Perfect fit'd
(http://3.bp.blogspot.com/-9D635sewhRU/UQUdkhblPII/AAAAAAAAHhQ/4hL3OyCcSx0/s1600/beard-fire.gif)
Wanna get the whole family fucked up this Christmas? May I suggest Mingus's eggnog recipe:
http://blogs.villagevoice.com/music/2012/12/charles_mingus_eggnog.php (http://blogs.villagevoice.com/music/2012/12/charles_mingus_eggnog.php)
You can find the recipe but here's what I made for Sunday breakfast a couple weeks ago:
(http://25.media.tumblr.com/5255ab2464bd337d54170df11bc838fb/tumblr_n00krhXwPe1qah8h8o1_400.gif)
(my photos)
Quote from: rowjimmy on February 07, 2014, 09:15:32 AM
You can find the recipe but here's what I made for Sunday breakfast a couple weeks ago:
(http://25.media.tumblr.com/5255ab2464bd337d54170df11bc838fb/tumblr_n00krhXwPe1qah8h8o1_400.gif)
(my photos)
I need to do that. Prolly do beignets instead, but same idea. I have a deep fryer.
Attempting Beer Butt Chicken for the first time on the grill tonight. Wish me luck!
Just in time for Thanksgiving...
http://www.wwoz.org/153111-recipe-kermit-ruffins-barbecue-smoked-turkey (http://www.wwoz.org/153111-recipe-kermit-ruffins-barbecue-smoked-turkey)
(http://i.imgur.com/Ewc4Jwe.jpg)
Quote
Recipe: Kermit Ruffins' Barbecue Smoked Turkey
You have to love a recipe whose first two ingredients are a "couple of Louis Armstrong records" and an "ice chest full of beer." Kermit Ruffins' contribution to That Sounds Good: A Cookbook Celebrating 30 Years of WWOZ, this recipe offers a very New Orleans, barbecue-swinging' take on Thanksgiving's main course.
Do use a meat thermometer to determine doneness.
Kermit Ruffins' Barbecue Smoked Turkey
A couple of Louis Armstrong records
An ice chest full of beer
1 whole turkey
Olive Oil
Tony Chachere's Creole Seasoning
Zatarain's liquid crab boil
Turkey liquid injection sauce
New Orleans sausage (optional)
Onions (optional)
Garlic (optional)
1/2 cup (1 stick) salted butter
Lots of hickory wood
Okay, put on one of those hot albums and let it rip. Reach into the ice chest and grab yourself an ice-cold beer. After a few swigs, wash the turkey and put it into an aluminum pot. Coat the turkey with olive oil. Coat with Tony Chachere's seasoning heavily. Don't worry about using too much.
Make sure you don't let your beer sit too long. Mix half of the liquid crab boil with half of the turkey injection sauce. Well, put in a little more crab boil, what the hell. Inject the turkey legs, bosoms and wings. Don't worry--he won't feel a thing.
Now you can stuff the turkey with anything you want. I like to use New Orleans hot sausage. Take of the casings. Stuff that bird with sausage, onions and garlic--you know what to do.
Open up a fresh bottle of ice-cold beer. Put half a cup water and the butter in the bottom of the pan. Cover the bird with four or five sheets of aluminum foil.
After you turn the record over and listen to side B, put the bird on the grill. Make sure that grill is really hot! I hope you got extra hickory wood, because that turkey needs to cook a good 4-1/2 hours.
After drinking most of your cold beer and listening to those Armstrong records couple of times, uncover the trukey so it can soak up the smoke for another 30 minutes. This is it! It's too easy.
--Kermit Ruffins
EPIC
love kermit ruffins, its on my bucket list to visit his mother in laws bar/resturant in NOLA at some point.
I always see the the fb posts about free crab/gumbo/chicken/po boys/crawfish broils on different days, looks awesome.
Also, my cousin was going through some old stuff from my Great Grandmother's house and came across this prohibition-era recipe!
(http://i.imgur.com/ZJoAm1V.jpg)
That's sweet!
Quote from: Bobafett on November 22, 2016, 10:26:30 PM
That's sweet!
Dude. 7.5 pounds of sugar on top of the raisins.
too awesome.
may have to try this one :)
http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe.html
I've always been a hater of whole, oven-roasted turkey because I'd only ever had dry and flavorless white meat. Maybe my family just sucks at cooking turkey? Anyhow, I was convinced that it was nearly impossible to fully cook the dark meat without overcooking the white meat, but this recipe has converted me! (The highly important key to getting that balance -- the foil "breast plate" -- is, for some stupid reason, not mentioned in the instructions, but is thoroughly explained in the video.)
I highly recommend it.
Quote from: ytowndan on November 25, 2016, 01:32:55 AM
http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe.html
I've always been a hater of whole, oven-roasted turkey because I'd only ever had dry and flavorless white meat. Maybe my family just sucks at cooking turkey? Anyhow, I was convinced that it was nearly impossible to fully cook the dark meat without overcooking the white meat, but this recipe has converted me! (The highly important key to getting that balance -- the foil "breast plate" -- is, for some stupid reason, not mentioned in the instructions, but is thoroughly explained in the video.)
I highly recommend it.
foil is KEY.
so is a convection oven... I'm enamored with my cousin's that we've cooked with the past few years. too bad I'm a poor scientist about to apply for grad school and possibly stop bartending ( :-o) or I'd totally have one at my house.
Doing it again.
Quote from: nab on February 01, 2009, 10:20:22 AM
Just wanted to bump this thread in case anyone is in a quandary over what to fix today. I'll be making jephrey's chili. Thanks again jephrey. :beers:
Quote from: jephrey on October 19, 2007, 11:46:39 PM
alright, it's fall... Although I've been eating 1-2 bowls of chili per week since January (typically a bowl with a pale ale at the Onion pub for lunch on Wednesday) and then if I've made it for dinner, it's finally time to break out the recipe that I've been recently adhering to...
1lb ground beef
1/4 to 1/2 green bell pepper chopped
1 poblano pepper chopped
1 small to medium onion chopped
2 cloves garlic chopped
S+P to taste
fry those things up in the bottom of the stock pot... Drain only some of the grease.
After the onions are translucent and the beef is at least mostly cooked add (these are total approximations)
6oz of a well hopped IPA or red or brown ale (I've done it with all 3 to good success)
1T brown sugar
1/2 t curry powder
1t oregano
1/4t paprika
1/4t cayenne
1/4t red pepper flakes
about 8 dried chopped chili peppers
1 habanero pepper
a grip of chopped fresh cilantro
3/4t cumin
then do up the tomatoes, I go with (these are the normal 14 or so ounce cans)
2 cans of diced tomatoes
1 can tomato sauce or puree'd tomatoes
1 "mini can" of tomato paste (you know what I'm talkin'bout)
Simmer for a LONG time -- HOURS. Then add
1/2 can corn
3/4 can black beans
1 can kidney beans (dark or light don't matter, they're both pink on the inside :wink: )
Simmer for another half hour. DONE
Best served with sweet cream butter and sourdough bread, but oyster crackers work too.
garnish with chopped green onions and cheddar.
My thoughts on chili and this recipe in particular...
This recipe is for pretty spicy chili. You could remove the habanero or some of the chili peppers or cayenne or pepper flakes to reduce the heat (I'd start with the flakes and cayenne because the habanero and chili peppers provide more flavor that you want in this chili.) The poblano pepper and cilantro along with the cumin give it a Mexican feel... When you add the cilantro, it's a great scent... I go with corn and black beans just for flair but I've made it without them and the chili has been good. The beer is necessary and when you add it, you can really tell how it aids the flavor... Get a heavily hopped beer because that will impart the most. This must be eaten with a beer in hand. Best is to drink the beer you added to the chili when you eat it. So awesome.
Alterations... Don't be afraid to add leftover salsa, giardiniera, taco sauce, jalapenos, tabasco, chulula, or anything else you have laying around.
I know that many have their own recipe that they swear by, and this ever-changing one is the one that I dig the most.
Tonight's chili was made with Lagunitas Imperial Red (which is my new favorite red ale - move over cascazilla) and it is superb.
Hey paug chefs- anyone have a good mole poblano/ chicken mole recipe? Want to bring something different to a friend’s party next weekend.