First Annual Aces High Recipe Swap

[GtoRA2]

Originally posted by 68ROX
I make a "cold" pasta dish for my family that gets inhaled....so much for watching carbs......

It's not all that hard...



68ROX Pasta-Seafood Salad

3 pkg pasta (your choice of 3 different ones... I usually use angelhair, bowtie, and small riggetoni)
1 lb jumbo shrimp (cooked)
2 cans of small bay shrimp (drained)
1 lb imitation crab meat (cut into 1" pieces)
1/2 lb cherry tomatoes, stemmed
2 cloves garlic, minced
2 ribs of celery
virgin olive oil (see directions)
2 bottles of Italian Salad dressing
4 T white wine


Boil the pasta (with a pinch of kosher salt and 1 T olive oil), careful to pay attention to the cooking times one each package for aldente pasta)

While it's cooking, cut the cherry tomatoes in half, cut the celery into 1/8" slices, mince garlic.

When your pasta is done, relocate to strainer/colander to get rid of water...

After a minute or so...pass it under cold tape water for about a minute, and let that water drain off the pasta for about a minute.

Relocate the pasta to the biggest bowl you have, and drizzle about 1/3 cup of olive oil as you seperate the pastas with a pasta claw (so the pasta doesn't stick together).

Add remaining ingredients and mix WELL with a pasta claw or tongs...cover.

As for the Italian Salad dressing...you may not NEED both bottles at first, but the pasta seems to absorb moisture after cooking sometimes, so save any leftover dressing for the next day (IF there are any leftovers   ).

IMPORTAINT: THIS MUST BE refrigerated for at LEAST 4-5 hours.  That is one HECK of a lot of pasta, and it dosen't cool down very fast.

Serve chilled.

Sprinkle a little oregano and paprika over the top before serving.


68ROX

That sounds pretty good.

[68ROX]

For all you hard-core Mac & Cheese lovers...

The basis of this recipe was from a discussion with my adopted little sister Cassie.

When you are in the post macaroni boiling process and adding the milk and dry cheese mix....add one or more of the following...as you mix:


1/2 lb cooked ground beef
1 chopped and sauteed green pepper
15 sauteed cocktail weenies (whole)
3 cut up and sauteed hot dogs
1 de-seeded and sauteed jalepeno
5 sliced and sauteed mushrooms


68ROX

[Dichotomy]

1 Tablespoon Olive Oil
1/2 cup sweet onion finely chopped
2 cloves of garlic minced
1/4 cup bourbon
1/2 cup water
1/4 c teriyaki BASTE AND GLAZE
1/4 c frozen pineapple juice concentrate
2 Tablespoons of Lemon Juice
1 cup brown sugar packed
3 to 4 lbs of ribs

heat oil in medium saucepan add onion and garlic.  Cook 3 to 4 minutes until onion begins to soften.  Add 1 Tablespoon of bourbon, reduce heat to low and cook 8 to 10 minutes until onion is tender stirring occasionally.

Add all remaining ingredients except remaining bourbon and ribs.  Mix well.

Increase to medium and bring to a boil.  Simmer uncovered 20 to 30 minutes or until consistency of thick syrup stirring frequently.  Remove from heat and stir in remaining bourbon.  Set aside reserving 3 Tablespoons for brushing.

Arrange ribs in a pan, cover with foil, and bake @ 325 for 1 hour or 300 for 2 hours.

Drain grease from the pan and pour on the sauce.  Cover and return to oven until ribs are done.  When done use reserved sauce to brush on ribs while hot.  

Notice.  I typically deviate from the cook for second half in oven.  Generally I take them out to the smoker and use a few mesquite chips to add flavor but you get the point.


ps don't feed this to the dogs.  It makes them puke for some reason

GARLIC / CILANTRO SHRIMP

4 sticks real butter
2 to 4 cloves of garlic
1 healthy bunch of cilantro

1 to 2 lbs of shrimp peeled and deveined
bamboo skewers

mince garlic and cilantro
melt the butter in a microwavable dish
add garlic and cilantro stir thoroughly

arrange the shrimp on the skewers with a little seperation between them.

Brush sauce over shrimp until completely covered.  Arrange shrimp in shallow pan (deep enough to leave some room over them) and pour remaining sauce in.

Over a medium heat fire cook until shrimp is done.  

Again I use mesquite smoke on the grill because it adds a little extra flavor.

As a change of pace I sometimes marinate the shrimp in cheap white tequila for a couple of hours before I prep.  Takes some of the fish taste out of them and adds a small bite.

The previous two recipes were given to me and I changed them to fit my tastes the following is all original after months of experimenting.

[Dichotomy]

Frozen Margaritas
1/4 cup unflavored triple sec
1 1/4 to 1 1/2 cheap white tequila
juice from one large lemon
6 ozs sprite
12 ozs of minute maid limeaide (the brand is actually important believe it or not)
Ice

put ice in blender and pour remaining ingredients over the ice.  Blend until it is a frothy mixture.  

At this point you CAN drink them but I prefer to put them in the freezer until they're just slushy.

[Shuckins]

Venison tenderloin;

Lightly score the tenderloin approximately every inch or so.  Marinate it in a dark, "quick" marinade while the grill heats up.  I use Dale's Seasoning as my marinade, which has soy sauce, paprika, onion, garlic, and corn syrup.  

Before placing the tenderloin on the grill rub it down with with a Greek seasoning, Cavender's, or something similar...whatever you prefer.  Sear it on all sides....then remove and wrap with bacon slices.  Place on a smoking rack away from the direct heat of the coals and grill hamburgers, sausages, or whatever and let the smoke season the tenderloins.

Do not overcook.  You want the venison tenderloin to be slightly pink in the middle.  Remove from the fire and allow it to cool.  Slice it thin and serve it with a steak sauce.

[68KO]

Great thread to start Rox!!  

 Dichotomy, that margaritta one looks good!

There are  some really good recipes here!!  

Rox... Looks like..... you like to cook and are very good at it!!
Nice!!


By the way...
Me and the kids will be over for dinner......umm.....every night.....for.....
maybe... the next year????  lol

all sound yummy!  

~Sue

[MrBill]

1 (16 ounce) package dry pasta (mostaccioli, ragitoni or medium shells are best)
2 cups frozen green peas
1/2 cup olive oil
1/4 cup butter
1 cup heavy cream
1 bunch green onions, chopped
2 teaspoons minced garlic
salt to taste
1/2 teaspoon ground black pepper
3/4 teaspoon ground cayenne pepper
1/2 lb thinly sliced hard salami (the kind you need to peel the white paper off of before you slice it.)
1/2 cup freshly grated Parmesan cheese
1/2 cup freshly grated Romano cheese
1/2 cup freshly grated Provolone cheese

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Place pasta in the pot, and cook for 6 minutes. Mix in peas. Continue cooking 4 to 6 minutes, until pasta is al dente. Drain, and return to pot.
Heat the oil and butter in a skillet over medium heat. Stir in green onions and garlic. Season with salt, black pepper, and cayenne pepper. Cook and stir until green onions are tender. Mix in salami, and continue cooking until heated through. Lower heat add cream and Provolone cheese simmer and stir till slightly thickened. Pour over the cooked pasta. Add Parmesan and Romano cheese, gently toss, enjoy.

[Dichotomy]

Originally posted by 68KO
Great thread to start Rox!!  

 Dichotomy, that margaritta one looks good!

There are  some really good recipes here!!  

Rox... Looks like..... you like to cook and are very good at it!!
Nice!!


By the way...
Me and the kids will be over for dinner......umm.....every night.....for.....
maybe... the next year????  lol

all sound yummy!  

~Sue

Sue.. unless you're a heavy drinker cut the tequila back to 1 cup or, after 2, you're going to be on your butt

Come to TX and I'll make em for you and She Devil will make sure you find your bed

anybody, besides me, think this thread should be stickied?

[texasmom]

Originally posted by ScorpCH
once i get outta work ill post a recipie for a dish i love and my family loves called 'Not-so-cajun shrimp".  i cooked this at a cooking contests once and got 1st place, winning a $500 savings bond for it.  i've had people who swear up and down that they HATE shrimp, eat it after i prepare it this was and love it.

Awesome ~ will watch for that one for sure. Congrats on winning the contest!

[texasmom]

Originally posted by 68ROX
General Tsao's Chicken
68ROX

Thanks a bunch for that one. It's TxDad's fav. I'll surprise him with this & he'll be real pleased (after I do a test run to make sure I don't hose it up).

[texasmom]

Originally posted by MrBill

This one looks awesome! Thanks! (even w/out the bugs)

[ScorpCH]

Not-So-Cajun Shrimp

2 lb pasta, spagettie or bow tie works best, prepared, drained and rinsed
1 lb of shrimp, peeled
1 stick of butter
1 1/2 C sour cream
1 1/2 C of mayo
1 pkg of condensed ranch dressing mix (powder mix)
1/4-1/2 C of milk

Mix together sour cream, mayo, ranch dressing mix, and milk, should be the consistency for dressing for salad; set aside.
Melt butter in large frying pan on MEDIUM heat. Add blackened seasoning, and then the shrimp.  Saute the shrimp until just about done, mix ranch-dressign mixture into the sauteed shrimp.  simmer for e few minutes longer until completely warmed. DO NOT BOIL!- Remove from heat.  Serve shrimp mixture over pasta.



and for those of you from places like iowa where i have found that it is almost impossible to find blackened seasoning i have this for you:

Blackened Seasoning

2 t paprika
4 t thyme leaf, dried
2 t onion powder
2 t garlic powder
3 t sugar
2 t salt
2 t black pepper
1 to 1-1/2 cayenne pepper
1 t oregano leaf, dried
3/4 t cumin
1/2 t nutmeg

mix all ingredients together and place in a jar and store in a cool dark place.  shake jar well before each use.

[68ROX]

SCORP!!!!!!!!!


       


A definite WILL MAKE!


I'm putting red26's BBQ sauce on Grilled/Smoked pork chops today!


These recipes you folks are contributing ROCK!

(And I KNOW ROCK!)



68ROX

[68KO]

Sue.. unless you're a heavy drinker cut the tequila back to 1 cup or, after 2, you're going to be on your butt  


Come to TX and I'll make em for you and She Devil will make sure you find your bed   ....lol

anybody, besides me, think this thread should be stickied?
Yes!




Im comin to texas.... sounds like some awesome food/drinks come from there!

When 68Bragg came here (to NJ) and stayed with us... He made us some delicious enchiladas...and homemade guacamole.... Me and Bill loved it! Bragg..you should post those recipes!! yum yum!!

[68ROX]

Sue <>

If you are DRIVING to TX, let me know...I live 25 minutes from I-30!  You tell me when and I'll have it on the grill or stove as you come up the driveway!  Ice cold watermellon and peaches in the cooler.

68ROX





This time of year, fresh crawfish can be hard to come by, but okra is cheap!

This being Arkansas (my folks are from Mississippi) and with bayous and strong ties to the Delta everywhere...this....is a MUST.


SHRIMP, CRAB AND OKRA GUMBO      Credit:  Emeril Lagasse

(from Cooking Section, August 2001)



One-half cup vegetable oil
One-half cup all-purpose flour
2 medium-size onions, chopped
1 medium-size red bell pepper, chopped
2 garlic cloves, chopped
2 tablespoons chopped fresh parsley
2 chopped Creole tomatoes (or an firm, ripe tomatoes)
1 pound andouille sausage (or any smoked sausage), cut crosswise into 1/4-inch slices
2 pounds shrimp, peeled and deveined
1 pound gumbo crabs (gumbo crabs are hard-shell crabs with the top half removed, the claws and legs attached. They are sold frozen in some seafood markets.((in a pinch, use imitation crab if you HAVE to ED: 68ROX))
2 pounds fresh okra, cut crosswise into 1/4-inch slices
3 bay leaves
1 teaspoon ground thyme
10 whole allspices
10 whole cloves
Salt, black pepper, cayenne to taste (begin with 3 teaspoons salt, 1 teaspoon black pepper, one-half teaspoon cayenne)

As the saying goes, first you make a roux. In a large, heavy cast-iron pot combine the oil and flour over medium-low heat.  Stirring slowly and constantly, make a roux the color of a pecan.  (This will take about half an hour.) When the roux is ready, add the onions, bell peppers, garlic and parsley. (The vegetables will prevent the roux from browning any more.) Stir and cook until the vegetables are very soft, about 10 minutes. Add the tomatoes, half the sausage, and the gumbo crabs. Stir for a few minutes, then add about 2 1/2 quarts of water. Add the seasonings, bring the mixture to a boil, then reduce the heat to medium-low and simmer for half an hour. Add half the shrimp and the okra and simmer for an additional hour. Adjust seasonings. (At this point the soup can wait for you.) When ready to serve, return the mixture to a boil, add the remaining sausage and shrimp, and cook for about 12 minutes. Adjust seasonings again. Serve over rice in deep bowls.



Thank you EMERIL.......WE'RE NOT WORTHY!!!!



68ROX