Author Topic: First Annual Aces High Recipe Swap (Read 7020 times)

gpwurzel · « **Reply #105 on:** July 28, 2007, 12:23:40 PM »

Chili Pork Strips with Garlic Pasta

Slice Pork very thin

Heat light olive oil in a frying pan, until its hot, then turn it down

Add pork, gaining colour on 1 side only

Add water (or white wine if thats your thing ) Approx 1 cup full (large cup tho)

Add sliced chilies, garlic (and whatever else you fancy), cover with a lid and let simmer for around 10 mins. Add vegetables as you desire (personal favourites are sweetcorn, carrots, broccoli and cauliflower)

Simmer for another 10 mins, checking liquid levels - add vegetable stock (cubes or actual stock - if actual stock, watch the levels of the liquid)

Pasta - cook until ready, drain, add butter to suit individual taste, add crushed garlic and stir until butter melts completely, then cover with lid

Serve pasta with the pork arranged on top - you can add a roux to the liquid left if you want a thicker sauce, or serve direct - pork should be soft, tender and cooked

Best served with a nicely chilled white wine......

Wurzel

(Can also be done with chicken - spices to personal taste)

(Damn, made myself hungry now....lol..)

and yes, this should be made a sticky......

ariansworld · « **Reply #106 on:** July 28, 2007, 06:08:35 PM »

Hey ROX, I made your burgers today, and I must say thay are the best d*mn burgers I have had in a long time!!!! I also have a question for you, I want to know if I put the seasoning on right. You see, I sprinkled a little bit onthe burgers, and I am not sure if I was supposed to put more than a little bit on them.

Chairboy · « **Reply #107 on:** July 28, 2007, 06:23:14 PM »

I'm going to try Indy007's method on some pork tonight. I'll adjust the water temperature appropriately, of course, but I bet it'll work. I'll report back if anyone is interested.

68ROX · « **Reply #108 on:** July 28, 2007, 09:08:42 PM »

Quote

Originally posted by ariansworld
Hey ROX, I made your burgers today, and I must say thay are the best d*mn burgers I have had in a long time!!!! I also have a question for you, I want to know if I put the seasoning on right. You see, I sprinkled a little bit onthe burgers, and I am not sure if I was supposed to put more than a little bit on them.

If you are talking about the garlic burgers....I sprinkle enough on each side before each turn so it shows a bit pink/red ( an external "non-sauce" mixed with the burger drippings--over the darker grill marks) and then again on the turns just before taking them off the grill.

I don't over-do the seasoning...

Some family mermbers put a small bit of their favorite sauce on them, and I don't wish to over-power that.

The garlic should be the king of the show!

Ya did GOOD!!!

You WON'T find that in a fast food burger.

<>

68ROX

Chairboy · « **Reply #109 on:** July 29, 2007, 01:12:01 AM »

Indy007, that water method works good with pork chops too!

http://picasaweb.google.com/ben.hallert/WaterMethodForCookingPorkChops

I fried them just a little too long in the skillet, but they still tasted nice and moist. Same temps were fine, this isn't 1925 anymore.

68ROX · « **Reply #110 on:** July 29, 2007, 10:54:01 AM »

I'm going to have to try Indy's recipe on pork chops as well. I made chops yesterday and didn't even think about it......regretting that now.

What did taste killer before grilling them over charcoal was the marinade...done 24 hours in advance. I did mine from scratch, but here's the easier version:

pork chops at LEAST 3/4" thick
3 cloves garlic, minced
1 bottle of Italian Salad Dressing
4 T Dried, minced onion
Liquid Smoke

Meat Tenderizer Powder

Remove chops from packaging, dust both sides of each chop with meat tenderizer and take a fork (using a good cutting board, making sure each piercing goes all the way through) and pierce every square centimeter of the chop.

Sprinkle each side with Liquid Smoke. Place chops in a bowl and place in the refrigerator 4-6 hours.

Remove chops from fridge. Take a fork and pierce every square centimeter of the chop (again) and sprinkle on more Liquid Smoke. Place a bit of minced garlic and dried onion in between each chop, and pour Italian Dressing over the chops. Return bowl of chops in marinade (covered with celophane) to the fridge for 4-6 hours.

Remove chops from frdge. Adjust the chops so dressing is in between each chop, and add 1 cup of water...or just enough to cover the chops. Return, covered, to the fridge until you are ready to cook them.

When you are ready to grill the chops...gently wash off the marinade under cold tap water and tap dry with a kitchen cloth.

Sprinkle on a bit of the seasoning (68ROX Garlic Burgers, earlier in thread) as they hit the grill and on the other side on the first turn.

We did have 6 kinds of store bought sauce on the table....

Odd...nobody used any.

68ROX

Dowding · « **Reply #111 on:** July 29, 2007, 05:23:59 PM »

Quote

Weisswurst is commonly served with sweet bavarian mustard and accompanied by fresh baked Brezen and a cool Weißbier; according to tradition, Weißwurst may only be served until 12 pm!

[/b]

I had this in Berlin - but at about 8 PM for a main course. It was superb.

VWE · « **Reply #112 on:** August 10, 2007, 01:52:31 PM »

I had to dig this up, couldn't find it... this goes great with a meat main course. I prefer it with pork myself.

VWExx1's Famous Gruyere Grits

Oven Recipe

Ingredients

1 qt. milk

1 Cup quick grits

¼ lb. butter

6 oz. grated Gruyere cheese

½ cup Parmesan grated cheese

¼ teaspoon salt

Directions:

Heat milk; add grits, stir on low heat for 5 minutes (careful not to scorch bottom)
Add Gruyere cheese & butter, stir until dissolved
Put mixture in grease dish and allow to cool and set (approx. 15 minutes)
Bake 40 minutes @ 350 º or until brown
Sprinkle with grated Parmesan cheese
Serves 8 - 12

Microwave Recipe

½ cup quick grits

2 cups milk

ZAP the ingredients on High for 5 minutes

Add Gruyere cheese, butter, salt, stir and put in casserole dish (use above measurements)
ZAP for another 5 minutes
Top with grated Parmesan cheese (1/2 cup)
Place under boiler and brown
Serves 6-8

Chef’s Tip: Since I usually want a full recipe, I make the stove-top recipe. The half recipe in the microwave is much quicker.

Skyfoxx · « **Reply #113 on:** August 10, 2007, 02:59:56 PM »

Thanks for the General Tsaos chicken recipe. I'll definately give that one a try.

Heres a simple appetizer recipe for Jalapeno poppers (not the breaded kind you get in restaurants). I saw it a good while back on an internet recipe page but have since forgotten where.

All you need are whole Jalapeno peppers, cheese, (I use medium cheddar) and bacon.

Take the Jalapenos, cut them in half long ways, remove all the seeds, then fill the cavity with slivers of cheddar cheese. Place the two halves back together and secure with a toothpick through the pepper. (You may need two toothpicks depending on the size of the pepper.)

Then take a piece of bacon and proceed to wrap it around the pepper, anchoring it with the toothpick. (Much like pigs in a blanket).

Now place the peppers on a cookie sheet or pizza pan. You may want something a bit deeper if you cook many due to bacon grease.

Turn your oven on Broil and put the peppers on the lower rack. Broil for at least 15 mins total or until bacon is crisp. Make sure and turn them over half way through the cooking time.

*Note*: Don't forget to take the toothpicks out after cooking. They can be quiet painful if left in the pepper.

Enjoy!

Chairboy · « **Reply #114 on:** August 10, 2007, 03:10:08 PM »

This isn't exactly a recipe, but it's an interesting article on some healthy and tasty foods to add to your diet.

http://www.menshealth.com/cda/article.do?site=MensHealth&channel=nutrition&category=food.for.fitness&conitem=d4a15165ef624110VgnVCM20000012281eac____&cm_mmc=RSS-_-mhrssfitness-_-NA-_-NA

GtoRA2 · « **Reply #115 on:** August 10, 2007, 04:00:48 PM »

Hey Chair, I get a 403 forbidden error on your link.

Chairboy · « **Reply #116 on:** August 10, 2007, 04:10:24 PM »

Well shucks, it works for me. Just tried it again, maybe it was busy?

GtoRA2 · « **Reply #117 on:** August 10, 2007, 04:11:35 PM »

Hmm still busted for me, I will try from home. Our work web filter might be the issue but it usually gives another error.

ScorpCH · « **Reply #118 on:** August 11, 2007, 10:17:55 AM »

hey rox, just wondering if you tried out that dish i posted yet?

red26 · « **Reply #119 on:** August 11, 2007, 07:54:24 PM »

My father taught me how to make this a wile ago Let me know what yall think RED

* 6 pounds pork spareribs
* 1 1/2 cups ketchup
* 3/4 cup packed brown sugar
* 1/2 cup vinegar
* 1/2 cup honey
* 1/3 cup soy sauce
* 1 1/2 teaspoons ground ginger
* 1 teaspoon salt
* 3/4 teaspoon ground mustard
* 1/2 teaspoon garlic powder
* 1/4 teaspoon pepper

1. Cut ribs into serving-size pieces; place with the meaty side up on racks in two greased 13-in. x 9-in. x 2-in. baking pans. Cover tightly with foil. Bake at 350 degrees F for 1-1/4 hours or until meat is tender.
2. Drain; remove racks and return ribs to pans. Combine remaining ingredients; pour over ribs. Return to the oven, uncovered, for 35 minutes or until sauce coats ribs, basting occasionally. Ribs can also be grilled over medium-hot heat for the last 35 minutes instead of baking.