Recipes!

[McGrupp]

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.

[UncleEbinezer]

I had a feeling that was the case.  But man it sounds good!

[hoodie22]

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

[Mr Minor]

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!

[hoodie22]

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.

[UncleEbinezer]

We use that samex EXACT recipe...I think.    At least 98% sure. 

That is money!

[shoreline99]

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  3/9/91...

[UncleEbinezer]

This was pretty good last night and easy.  I did not make the salsa stuff, but the fish had a ton of flavor.

Fish 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

[khalpin]

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]

[khalpin]

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.

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

[justjezmund]

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. 

[jephrey]

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.

[alcoholandcoffeebeans]

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

[mehead]

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!

[shoreline99]

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.