First Annual Aces High Recipe Swap

[DieAz]

was looking around at different stuff and came across this

http://www.bluecrab.info/frying_softs.htm

got link from another site guy frys them stickem on a bun with a mater and some seafood seasoning.  

which made me go  he eats the whole thing? and yes except for something called the mustard. an organ that cleans poisons out of the bloodstream,

made me hungry enough I just gotta try this. looks like good eating.

bahh I'll just post link to the guy's pages http://www.feedshow.com/show_items-feed=f8a99a65396609da097bf440b18184c5
about 1/3 way down page to his nomination to best home gourmet meal under $5.
and this link too http://viewfromthemountain.typepad.com/david_sobotta_weblog/2007/08/my-nomination-f.html

some might think gross but it sure does look like good eating to me.

sorry no recipes from me, most (well ok, all) of my personal recipes I came up with, were lets just say not edible.  the ones I know, can make, and are decent can be found on http://allrecipes.com pages. usually find one there slightly modify amounts or use some thing different if I don't have what is needed on hand.

though I am going to have to try out some of these yall posted. sounds good. and the water method pics posted, made me hungry.

bahh enough rambling.

[indy007]

Cheap Desert Parfait

Tasty, fills you up fast. Been eating alot of these lately. They can be healthy, or unhealthy, depending on your variation. For example, mine is worse for you than my g/f's, because I put a few spoonfools of icecream at the bottom.


Ingredients:
Lowfat Yogurt (I prefer vanilla flavored)
Strawberries
Banannas
Grapes
Nuts
Ice Cream (again, I prefer Ben & Jerry's, Stephen Colbert's Americone Dream)
Some sort of fancy snack cookie

Chop up the fruit, layer a little bit of ice cream on the bottum, layer on yogurt, layer on fruit, and keep repeating with more yogurt and fruit until you fill up your container of choice. Sprinkle some chopped nuts on top, and then finally stab anything crunchy, sweet, and fancy looking into it like a waffle sugar cookie or even a churro.

[68ROX]

YIKES!  Looks like I have been slacking....

OK, here's a family favorite...yes, even KIDS LOVE these...



68ROX' Hungarian Cabbage Rolls

     1 lb ground beef, LEAN
     1 lb ground pork or sausage, MILD
     1 T Kosher salt
     1 T freshly ground pepper
     3 T paprika
     2 T EV olive oil
     3/4 onions -- finely chopped
     3/4 cup pre-cooked rice
     1    head cabbage
     1 cup ketchup
     2 cloves garlic, finely minced

Cook the onion in olive oil until soft, then add 1 T of paprika. Then combine the ground pork, salt, pepper, beef, garlic and rice.  Then pour the onion mixture over this and mix very well.

Remove the core from the cabbage and steam until the leaves just wilt in boiling water. Takes about 15-20 minutes.  PLEASE be carefull pulling the "leaves" off the cabbage, as the cabbage is HOT.  CAREFULLY peel the leaves off intact!

Then wrap meat mixture in cabbage leaves and  place in large, flat, casarole dish seam side down.  (It wouldn't hurt to grease the dish with 1 T of EVO Olive Oil.)

Pour the ketchup over the rolls (sprinkle the OTHER REMAINING 2 T of paprika over the ketchup) and add enough water to cover and some to spare.  Cook at 350 F for 1 hour and 30 minutes.

Serve garnished with sour cream.



68ROX

[68ROX]

With Fall just around the corner, I am already planning for Thanksgiving.

The wife always does Thanksgiving...it's her "show"...we have her folks over and then the mother-in-law does Christmas dinner as HER "show".

Since the wifey is doing her thing...I get to do mine...


THE 68ROX' ANTI-TURKEY

1 "use & throw away" turkey roasting pan
1 10-12 lb turkey
1 large pkg of stuffing croutons (your choice)
1 lb sausage, mild
1 cup of dried cranberries
1 cup of slivered almonds
1 cup of marichino cherries (reserve the juice!!!)
1 stick of butter, melted
1 Killian's Irish Red Beer
1 cup of minced onion (green or white)
1/4 cup honey
1 T parsley
1 T fresh basil (chopped)
1 t sage
1 t garlic powder


The ANTI-TURKEY is NOT roasted in the oven...it's done over CHARCOAL on the Weber Grill!   (Hey...this IS Arkansas afterall.)

Start by chopping the sausage into small 1/2" balls and sauteeing on high heat in a skillet until slightly brown.  Remove from heat and drain on paper towels.

If your turkey has one...REMOVE the red "I'm Done" pop-up indicator...THESE WERE INVENTED BY SATAN TO MAKE SURE YOUR TURKEY IS SO DRY AND OVER COOKED IT EXPLODES IN TURKEY DUST!.  A meat thermometer is a MUST...BUY ONE...they aren't that expensive.

Take all other ingredients (except butter, honey & beer) and combine in a large bowl.  Mix well.  Add sausage and mix VERY well.

Stuff the stuffing into the neck cavity, and then the main turkey cavity (did you remember to remove the bag of giblets?  I HOPE SO!)

BEFORE you place the turkey in the roasting pan, using the tip of a sharp knife, make a few SMALL holes in the bottom, no bigger than where you can barely see light through (this allows some of the fat run-off to hit the coals and gives your turkey a "smoked" flavor...holes too big will cause flame-ups...not good).

Place the turkey in the pan, breast-side up, and gently drizzle the melted butter into the cavity stuffing, let it soak in well.

Mix the honey, cherry juice, and beer...this will be your basting marinade!

(I hope you got your LARGE pyramid of coals going 1 hour in advance...distribute the coals around the EDGE of your grill, and place a small metal pan (like the kind you would use for cornbread) of water in the middle of the grill, just beneath your turkey pan.)

Cook over the charcoal, covered, and with the smoker vent OPEN.

Baste the turkey from time to time with the basting mixture above and with it's own juices as well.  If you see the charcoal burning down..simply add more charcoal.

WHEN ARE YOU DONE?   When you stick the meat thermometer into the thickest thigh area (carefull not to have the probe on a bone) and it registers EXACTLY 180 F.  Double check by sticking it into the thickest breast area...if you have reached 180 F Pull that sucker off the grill ASAP!

It's not "traditional", but then again, that's why I call it the ANTI-TURKEY!

You don't have to wait until Thanksgiving to make it.  

You can do the same with yard-birds (chicken).


68ROX

[68ROX]

Wanna look like a GENIUS?


Shrimp Scampi      Credit: Emeril Lagassi  

2 pounds shrimp, peeled and deveined - tails left on
Salt and freshly ground black pepper
Olive oil
1 small onion, sliced thinly
2 tablespoons chopped garlic
1 lemon, juiced
1/2 cup white wine
1/2 cup shrimp stock, recipe follows
2 tablespoons cold butter
2 tablespoons chopped parsley leaves
Lemon slices, for garnish
Rice, as accompaniment

Season the shrimp thoroughly with salt and pepper. Heat a large saute pan over medium-high heat. When the pan is hot, add enough oil to lightly coat the pan. Add the shrimp and quickly saute until just starting to turn pink, but not cooked through. Remove from the pan and set aside. Add the onions and saute just until they begin to soften, about 3 minutes. Add the garlic and cook another 30 seconds. Add the lemon juice, white wine, and stock, and reduce by 2/3, about 5 minutes. Add the shrimp back to the pan and swirl in the butter. Finish with the parsley and check for seasoning. Garnish with lemon slices and serve over rice.


Makes Red Lobster's look like a BOOGER!

You can also do this with crawfish......

Hmmmmm...sucks to have to wait until next year for fresh crawfish....frozen just ain't the same  

You can also use crabmeat chunks or lobster.




68ROX

[texasmom]

Every time I see this thread I get hungry.
Leaving for lunch now!:D

[68ROX]

Thank goodness for disgruntled ex-employees....

Popeye's Chicken  

    3      cups Self-rising flour
    1      cup Cornstarch
    3      T  Seasoned salt, Lowrey's works fine
    2      T  Paprika
    1      t  Baking soda
    1      package Italian Salad Dressing Mix -- Powder
    1      package Onion Soup Mix -- (1 1/2 ounces)
    1      package spaghetti sauce mix -- (1/2 ounce)
    3      t Sugar
    3      cups Corn flakes -- crush slightly
    2      Eggs -- well beaten
   1/4    cup  Cold water
    4      pounds Chicken -- cut up

   (2 T Cayenne pepper, optional for SPICY VERSION)
 
 Combine first 9 ingredients in large bowl. Put the cornflakes into another
 bowl. Put eggs and water in a 3rd bowl. Put enough corn oil into a heavy
 roomy skillet to fill it 1" deep. Get it HOT! Grease a 9x12x2 baking pan.
 Set it aside.

Preheat oven to 350~. Dip chicken pieces 1 piece at a time as  follows:

1-Into dry coating mix.

2-Into egg and water mix.

3-Into corn flakes.

4-Briskly but briefly back into dry mix.

5-Drop into  hot oil,  skin-side-down and brown 3 to 4 minutes on medium high. Turn and  brown other side of each piece. Don't crowd pieces during frying. Place in  prepared pan in single layer, skin-side-up. Seal in foil, on 3 sides only,  leaving 1 side loose for steam to escape.  

Bake at 350~ for 35-40 minutes  removing foil then to test tenderness of  chicken. Allow to bake uncovered  5 minutes longer to crisp the coating. Serves 4.  

Leftovers refrigerate well up to 4 days. Do not freeze these leftovers.  Leftover coating mix  (1st 9 ingredients) can be stored at room temp in  covered container up to  2 months.



68ROX

[68ROX]

I had a request.  Via PM, a AH'er told me that she had had stuffed mushrooms one time in Vegas at Wolfgang Puck's joint, but had never seen a good recipe for something similar....

OK...here are two good ones....


Stuffed Mushrooms de Palermo

Ingredients:

1 lb hot Italian sausage
1 slice finely chopped onion
1/2 green pepper, finely diced
1 T garlic minced
1/4 cup dry bread crumbs
dash of fresh ground pepper
1/4 t kosher salt
1 1/4 cups spaghetti sauce*** (see below)
40 large mushroom caps
Extra Virgin Olive Oil
1 lb grated mozzarella cheese

Cook Italian sausage, onion, green pepper, garlic, and a handful of mushroom stems, finely chopped, in a skillet, then drain fat. (It's best if you put meat mixture into a food processor with steel blade at this point to give meat a finer texture. Just process for about 5 seconds or less.) Then add bread crumbs, pepper, salt, and spaghetti sauce. Coat mushroom caps with oil. Fill mushroom caps with meat mixture. Cover with foil and bake at 350 about 20 minutes. Sprinkle with mozzarella cheese, then broil until cheese is melted and mushrooms are tender



68ROX Chicago Stuffed Mushrooms  

20 large mushroom caps
1 lb bacon
8 oz blue cheese
1 lb mozzarella cheese
2 spring onions (not the white...just the green, finely chopped)


Place the mushroom caps (de-stemmed) cap side down on a cookie sheet.
Fry the bacon and let dry on paper towels.  Carefully (use a pair of kitchen scissors) snip the bacon into little pieces.  In a large bowl, mix the cheeses, onion and bacon, and then stuff each mushroom cap into a little pyramid with the cheese-bacon mix.

Bake the mushrooms in the oven at 350 F for 15 minutes, or as long as it takes for the mozzarella to start to turn a bubblly--very slightly brown.

Remove and serve.

I also add de-seeded, minced jalepenos to the cheese mix, but I'd put jalepenos in breakfast cereal,  


***BTW:  I use Emeril Lagasse's "Tomato Sauce" for the Italian version.  It makes a KILLER pasta sauce, as well as an AWESOME pizza sauce.  If you guys want it, I'll post it.

<>

68ROX

[texasmom]

Originally posted by 68ROX

***BTW:  I use Emeril Lagasse's "Tomato Sauce" for the Italian version.  It makes a KILLER pasta sauce, as well as an AWESOME pizza sauce.  If you guys want it, I'll post it.
68ROX

Yes, please post

[GtoRA2]

GTO's Clam chowder.
 
6 to 8 large baking potatoes. (bigger takes less time to peel)
2 to 3 white onions.
4 or 5 stalks of celery.
3 Ham steaks.
6 cans a chopped clams.
Big can of chicken Stock.
half Gallon of Half and half.
Half stick of butter.
 
 
This is all approximate since I don’t do exact measurements.


Chop the onions fairly fine and the celery. Peel and chop the potatoes. Separate half the potatoes.

With the butter and the biggest stock pot you have add the onions ham and celery and stir tell they are translucent. You may have to add things in bunches so you do not stew the onions and celery, add a bit of salt and pepper.

Now add half the potatoes, and all the clam juice, set the clams aside. Add chicken stock to just cover the potatoes.

Cook until the potatoes are soft, then mash them with a potatoes masher and add the rest of the potatoes.

When the new potatoes are going soft add the clams and half and half. Use the half and half as a thinner if the potatoes made it to thick, salt and pepper to taste.

Serve in a small sour dough loaf of bread that has been turned into a bowl.

[68ROX]

GTO:  AWESOME Chowder recipe...it's been 106 F every day here, and a tad warm for soups at the moment, but when fall rolls around...I'M making your chowder!!!

Scorp:  I plan on trying your stuff next week.



TXMom:  <>!  Here's the sauce.  I use it on pasta (kids LOVE IT) and as a pizza sauce (kids LOVE IT).  I posted once months ago on a pizza thread about this sauce, and had some folks turn their nose up at it as one of the MINOR ingredients is a small amount of chicken stock.  One of my favorite Chicago pizzarias uses a very similar recipe for IT'S sauce...they substitue chicken stock for beef stock.



Here it is...and it ROCKS!!!


TOMATO SAUCE version 3 from Prime Time Emeril Cookbook

CREDIT:  Emeril Lagassi


3 tablespoons extra-virgin olive oil
2 cups chopped yellow onions
1/2 teaspoon salt, plus more to taste
1 cup Basil
1/4 teaspoon cayenne
1/4 cup thinly sliced garlic (5 to 6 cloves)
1 cup dry red wine
Four 15-ounce cans tomato sauce
4 cups Chicken Stock or canned low-sodium chicken broth (** or beef stock, ED: 68ROX)
One 28-ounce can crushed, peeled tomatoes
One 15-ounce can whole tomatoes
One 6-ounce can tomato paste
1 tablespoon Emeril’s Italian Essence **
1 tablespoon sugar (optional)
1/2 teaspoon crushed red pepper flakes

Heat the oil in a large heavy stockpot over medium-high heat. Add the onions, season with the salt and cayenne. Cook, stirring often, until the onions are soft and golden, about 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the red wine and cook until reduced by half, about 5 minutes.
 
Add the tomato sauce, stock, crushed tomatoes, whole tomatoes, tomato paste, Essence, sugar, and crushed red pepper flakes. Increase the heat to high and bring to a boil. Reduce the heat to medium-low. Simmer, uncovered, stirring occasionally, until reduced nearly by half, about 3 hours. Season with additional salt to taste.
 
Yield: 2 1/2 quarts

**Italian Essence is 1 T each of :  Oregano, Marjoram, Basil, Garlic Powder

If you are making it for PIZZA sauce...use 1/2 cup Basil and 1/2 cup Oregano.


You can freeze the unused portions indefinitely in air-sealed freezer bags.


If anyone wants my Chicago Deep Dish Pizza recipe.....let me know.


68ROX

[cav58d]

Awesome Appetizer for a fiesta (which happens to be my dinner tonight), and it's very easy to make.

Ingredients -

1 Large Eggplant
5-6 eggs
Bread Crumbs
Salt and Pepper
1 Large Ball of Mozzerrella
Balsamic Vinegar

Steps-

1 -  Skin the eggplant, and cut the eggplant into long, paper thin strips.  (Comparable to how "steak um's" are cut.

2-  Crack the eggs, put in bowl, and dip the egg plant strips into the bowl.

3-  Breadcrumb the eggplant.

4-  Fry the breadcrumbed eggplant until crispy.

5-  Salt and Pepper to fried strips to your liking.

6-  Cut the mozz into half inch to 3/4 inch thick slices and put ontop of the FOLDED UP eggplant strip.

7-  Cover the folded up/mozzerella covered eggplant strip with as little or as much balsamic vinegar as you want and ENJOY.


Tonight for dinner I will be making this, accompanied by garlic bread, and a iceberg lettuce salad.  Following this, a good mix of fresh cut fruit goes nicely.

Anyways, enjoy.


I don't know how to make it, but I'll also recommend Flädlesuppe, or pancake soup (German). My girlfriend is from Germany, and made this dish last night and it's freaking awesome.

Taste a lot like the broth of French Onion soup, with a hint of an egg/chicken taste, with the sweetness of think little pancake strips.

Really good. Anyone else have it?

__________________

[68ROX]

Yeah Buddy....


Flädlesuppe-Pancake soup*


In southern Germany, Flädle are little pancakes; the same recipe is also quite popular in Austria, where is goes by the same of fritattensuppe "fritter soup". Flädlesuppe is another of those unpretentious regional delicacies that has recently been taken up in serious gourmet circles.

Flädlesuppe

1 cup flour
2 eggs
1 1/2-2 cups milk
Pinch of salt
Bacon drippings or butter to grease pan
1 quart rich, clear broth**(my guess is beef ED:  68ROX)
2-3 tablespoons chopped fresh chives

Whisk together the flour, eggs, 1 1/2 cups milk, and salt to a smooth Flädle batter. Allow to sit for at least 30 minutes. Check the consistency; you may need to add cup to 1/2 cup more milk. Take a medium-size skillet and grease the bottom very lightly with bacon fat. Pour 2 to 3 tablespoons of batter onto the hot skillet, using the back of the spoon to spread out the batter if necessary. The pancakes should not be too thick. Roll them up or simply stack them on top of one another when they're done.  Slowly bring the broth to a boil. Cut the Flädle into thin strips and allow these to heat up in the broth. Garnish each serving with finely chopped chives.
Makes 4-6 servings



Es schmect gut!


68ROX

[68ROX]

While we're on the subject of the land between the Rhine & Oder...

I had this last night.....

It takes TIME to make this, but well worth it.  The 72 hours of marinade is CRITICAL...do not short-cut the marinade time.  Longer, ok, but not shorter.



Sauerbraten

Credit:   Emeril Lagasse
Show:  The Essence of Emeril
Episode:  Funky Beef  
 
   
3 to 5 pound top round
10 whole garlic cloves, peeled
Essence, recipe follows
Salt and pepper to taste
1 quart red wine
2 cups julienned onions
1 small bundle of fresh thyme
4 bay leaves
1 tablespoon black peppercorns
1/4 cup sugar
2 to 4 cups veal stock
1 cup crushed gingesnap cookies
4 potato pancakes
2 cups braised cabbage
Garnish: Snipped chives and brunoise peppers

Preheat the oven to 300 degrees. Stud the roast with the whole garlic cloves. Season the entire roast with Essence, salt and pepper. Place the roast in a deep glass bowl. In a mixing bowl, whisk the red wine, onions, herbs, and sugar together. Whisk the liquid until the sugar dissolves. Pour the marinade over the roast and cover with plastic wrap. Place the roast in the refrigerator and marinate for 72 hours. Remove the roast from the marinade. Strain the marinade. Place the roast in a braising pan. Add the veal stock to the strained liquid. Pour the liquid over the roast and place in the oven. The liquid should cover 1/2 of the roast. Braise the roast covered for 2 to 3 hours. Turn the meat several times and add additional stock if needed. Place the pan with the braising liquid over a burner. Bring the liquid up to a simmer. Whisk the crushed gingersnaps into the liquid. Simmer the sauce for 2 to 3 minutes. Season with salt and pepper. Serve the Sauerbraten with the potato pancakes and braised cabbage. Spoon the ginger snap sauce over the meat. Garnish with chives and brunoise peppers.



For you folks in Iowa that can't get it in stores....

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
 
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme


Combine all ingredients thoroughly.  (Use a food processor ED:  68ROX)



68ROX

[68ROX]

YIKES!

When I posted the tomato sauce above, I failed to see that MOST folks aren't going to NEED 2 1/2 quarts of sauce for home use...

Here's the "less is MORE" version....

Again, if you are making it for pasta, use the full amount of basil....

If you are using it for PIZZA sauce...1/4-1/2 Basil, the rest oregano...(to your own taste).


TOMATO SAUCE

 Credit:   Emeril Lagassi  


1 tablespoon olive oil
1/2 cup chopped onion
2 tablespoons finely chopped garlic
2 teaspoons salt
1/2 teaspoon white pepper
2 1/2 cups chopped, peeled tomatoes with juice
1/4 cup chopped fresh basil
1/2 cup chicken stock
Black pepper
Pinch sugar

Heat oil in a large skillet and saute onions, garlic, salt, and white pepper 3 minutes. Add tomatoes and basil; cook, stirring, 3 minutes. Stir in stock and 18 turns black pepper; simmer 2 minutes. Season with sugar if acidic and cook 1 minute.


You can also make this in a FRACTION of the time it takes to make the larger quantity posted above.  

My bad.




Chef Jimmy Johnston at Oaklawn Jockey Club showed me a VERY cool project he was working on with gourmet "flavored" butter.

Melt 1 lb of butter in a saucepan.
Add:

3 T garlic powder
2 T Oregano
1 T Basil
1 t Paprika (or Cayenne)

Stir well, and place in a sealable plastic container, and refridgerate.


Better yet, MAKE YOUR OWN BUTTER!

Needs:

1 quart of heavy cream
1 quart sealable Mason/Ball jar.

Fill the quart jar only HALF way with heavy cream.
Seal the jar!

Shake the jar VERY vigorously....

After about 10 minutes, you will see the creme turned into non-sweetened whipped creme...keep shaking....another 5-7 minutes later, you will see the creme begin to form a ball of butter...shake until the butter turns solid.

Drain off the butter-milk.

You will have butter that will last sealed for 3-4 weeks.

European butter, as a general rule, does NOT contain salt.  What you have made is your own European style salt free butter.

Kids LOVE making home-made butter!




68ROX