Aces High Bulletin Board
General Forums => The O' Club => Topic started by: 68ROX on July 23, 2007, 11:06:39 AM
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We all LOVE to eat….
I have seen “You Suck/Your Country Sucks” threads come to a grinding halt and truce flags come out when someone mentions food and recipes for great munchies.
So lets put the daggers away for a thread and contribute some tasty posts!
If you are the kind of person whose idea of cooking is pulling something store bought out of the freezer and micro waving it, this thread might not be for you.
If your recipe is ORIGINAL…take credit as original. If you got if from epicurious.com or emerils.com, (etc.) give credit where credit is due.
POST THE RECIPE…. if you want to post the link to the original recipe as well, fine, but please do not post just the links.
We have players from all over the world here, so I’d LOVE to see folks post recipes from their home countries that other people may not know about.
I'll Start....
68ROX's "Lightning Lancers Garlic Burgers"
3 lbs ground beef
2 heads garlic (See instructions)
68ROX BBQ Seasoning**(See below)
5 Spring Onions (or Shallotts), finely diced
Provolone Cheese (Thinly sliced)
Liquid Smoke
Take ground beef and kneed in finely diced spring onions. Form beef into round, flat, patties, about 1" thick. Carefully peel and slice garlic into slivers (roughly 1/4" by the lenth of the clove), lengthwise, and insert into patties at the side edges, about one sliver of garlic every inch or so.
Before cooking on the charcoal grill, give each patty a few shakes of Liquid smoke, and dust with 68ROX BBQ Seasoning **.
Grill until done to taste (mine are a shade Medium, but be careful with ground beef as if not properly cooked can lead to food poisoning.)
The garlic will mellow as it cooks.
In the last couple of minutes of grilling, place a slice of provolone cheese on top of each pattie.
Options: Cheddar Cheese, Monterrey Jack. You can also put 3 minced Jalepenos into the meat before forming into patties.
** 68ROX'S BBQ Seasoning
3 T Prepared BBQ Spice
1 T Paprica
1 T Garlic Powder
1 T Kosher Salt (Or imitation salt for low-sodium folks)
1/2 T Oregano
1/2 T Basil
1/2 T Cayenne Pepper
1 t Finely Gound Black Pepper
1 t Powdered Mustard
1 t White Pepper
Take all ingredients and run in a food processor until it's a fine powder.
68ROX's Basic Jalepeno Hot Sauce
2 lbs Jalepenos
White Vinegar
Salt
1 T Corn Starch
1 T Water
Place stemmed jalepenos in a blender. Fill with vinegar ONLY to the point that the jalepenos begin to float...NO MORE. Add 1T Kosher or sea salt. Blend on HIGH until the only discernable thing you can see is white seed bits.
Take sauce to a COVERED saucepan (uncovered, the steam can cause members of your houshold to flee, coughing), and gently bring to a boil. Once the sauce has started to bubble, cover and cook on LOW heat for 20 minutes, stirring ocassionally.
Return to the blender and blend on HIGH.
Return to the saucepan. Mix corn starch and water into a liquid-paste and SLOWLY add to the sauce while stirring.
Cook on LOW 10 additional minutes.
When you are ready to put your sauce into bottles..using a meat thermometer, increase heat to where the sauce is 190-195 degrees F. Quickly transfer the sauce to bottles or mason jars (that have been boiled). A kitchen funnel works nicely.
Let containers cool and store in the refirgerator after opening. Sauce lasts 1-2 years with this method.
Bon Appitit!
So....what's YOUR favorite that you can contribute?
68ROX
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Take bowl, add cereal, and milk. Eat with spoon.
Take bread, add to toaster, add jelly/butter. Eat with hand.
:)
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Hey Rox, to add a new twist on your burger go and see if you can find Boars Head horseradish cheddar. Its a white cheddar cheese with horseradish in it and will make your cheese burgers something to really remember.
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Originally posted by VWE
Hey Rox, to add a new twist on your burger go and see if you can find Boars Head horseradish cheddar. Its a white cheddar cheese with horseradish in it and will make your cheese burgers something to really remember.
AWESOME IDEA!
When you get back to the states, and are in my neck of the woods, look me up! I'll grill you up all you can eat with that cheese, my compliments.
Your favorite adult golden beverage on ice is a given.
It would be a great way to say "Thank You" for your service to our country.
<>
68ROX
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1 round ripe Tomato. Very cold if preferable.
2 slices of very soft White Bread.
1 Tbl spoon of Miracle Whip.
Salt and Pepper to taste.
Slice Red Tomato into 1/4 inch slices and place on the 1st slice of White Bread. You may want to cut Tomato slices in half to prevent overlaping.
Add Salt and Pepper... to your induhvidual liking.
Spread 1 Tbl spoon of Miracle Whip on 2nd slice of White Bread.
Combine Bread slices, Miracle Whip facing Tomato slices and align White Bread crusts accordingly.
Cut this culminary delight diagonally from the top left towards the bottom right and place on fine China.
Pour at least 12 OZ of ice cold Nectar of Cow, (Milk) into a nice Crystal Glass.
Locate LaztBoy chair, TV Remote and turn on fan so that the air blows up the right leg of your shorts. *shirt not required*
Bon Appetite
:aok
Mac
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Okay, time to break open the molecular gastronomy cookbooks.
Most people believe that you should sear a piece of meat and lock in the juices. It's not really true. You can compare to identical pieces of meat, one slow cooked, and one seared, and the seared cut loses more weight over the cooking process. When you heat the meat up very high, it actually squeezes the water out of the muscle.
So, this is an unconventional way to make a steak that BBQ purists I'm sure will flame me for...
Needs:
Steak, your choice of cut
Plastic zip-lock back that can fit the steak
Seasonings
Thermometer
Large pot
Frying pan
Season your steak to taste, put it in a thick plastic bag (1 steak per bag for best results), and squeeze all the air out. Set it off to the side.
Okay, fill up a large pot of water, salt the water a bit, and bring it up to precisely 60 C (140 F). Put the steak, still in the sealed bag, into the water and leave it for 30 minutes (more if it's a very thick cut).
You can actually leave the bags in the water for over 30 minutes, as long as the water does not go over 140 F.
After 30 minutes, pull out the bag, remove the steak from the bag, and immediately sear it (takes < 60 seconds per side) over extremely high heat in the skillet.
This gives you the perfect medium cooked steak, every time. Maximum juiciness, very, very tender with a crispy crust.
Now lemme see if I can dig up a mango-pine fish recipe.. that's good eating.
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Wurzels Garlic n Ginger Chicken Kiev
Mix Garlic, fresh ginger, butter and brie in a bowl, sit in fridge for 1 hour (makes it easier to work with), quantities to suit!
Take chicken breast, carefully cut down one side, so you can open them up.
Spoon in Garlic, ginger, butter and brie mix. To help seal the chicken, you can "glue" each half on the sides with egg
Dip in a shallow dish of milk
Dip in a shallow dish of flour
Dip in a shallow disk of melted butter
Dip in Bread crumbs
Deep fry in a fat fryer, until golden orange. Serve with veg of your choice (just be careful of that hot brie, it sticks n burns a tiny bit......but its worth it....). You can obviously use other cheeses as well, if brie isnt your thing.
Wurzel (no cook, but can get some tasty stuff out of the oven!!)
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Rox I think this is a great idea. Thanks for the recipes I'm going to give a couple of them a shot. I'll throw some of mine on here later tonight.
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I'll take you up on that when I get back... I do alot of travel between central Texas and Kentucky when I'm in the U.S.
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The Hair of the Dog Soup.
Stumble into the kitchen, realizing hunger pain, headache, eye aches and hearing pain.
Place dog outside, barking causes pain. Stumble back into kitchen and drink 3 glasses of cold water. Retreat rapidly to bathroom.
Wipe mouth, chin, neck and floor. Spash cold water on face and avoid looking into the mirror. Return to kitchen.
Make plans on cooking soup. Soup can sometimes be easy to prepare.
Reach under cabinets to retrive a good sized pot carefully. Bangings pots slightly together causes pain. Gently place on stove.
Follow the walls to the pantry. Step on cat and politely warn cat that screeching can only awaken the Dragon. Place cat outside with dog.
Remove a Red and White can from the pantry with the word "Tomato" that has Camb Bells on the label and return to kitchen. read directions... cover right eye to read directions.... try covering left eye to read directions..... screw directions. Do not use the 'lectic can opener, sound causes pain. Find the manual can opener thingy in the drawer with all the other thingys in it... be very quiet in searching... remember the Dragon?
Struggle 30 minutes to get can opened. Try and remove contents into pot... use anything in reach to remove contents.. *Pot Mitts are not recommended*.
Remove cold beer from fridge, add 1/2 can to pot and sip other half. Add 4 shots of Vodka, a stalk of celery and a small can of V8 juice. Place stove burner on low. wait 20 minutes.... watch pot. After 30 minutes place pot on the red burner. Wait 20 minutes.
Once contents in the pot have congealed remove pot from stove... using the handle. Avoid using the messing Pot Mitts. Slowly glump it into a bigger bowl making sure the brown celery is included. Turn off all burners on the stove to prevent the Fire Department from showing up...... again.
Take bowl and fork to LazyBoy chair to enjoy and watch cartoons. After burning lips with fork return to kitchen to find the 1/2 beer and a spoon.
Stare at TV. Damm we have two TV's that don't work?
Have kids turn on TV's.
Enjoy Japanesse Cartoons, soup and await the Wrath of the Dragon.
:huh
Mac
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Peas N Maters (southern dish)lol
3 15oz cans of purple hull peas(must be purple hull)
1 15oz can of diced tomatoes
1/2 stick of butter
salt and pepper as desired
low heat for about 20-25 minutes stirring occasionally
makes 8 servings
options:
garlic
bell peppers
sliced smoke sausages
jalapenos
Mark
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Steak + fire = good.
(http://www.dealbreaker.com/images/entries/geico-caveman.jpg)
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:rofl
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**** on a stick.
Local delicacy in central PA. Can be eaten, sniffed, or just smeared on the face of the guy next to you. Whatever the situation calls for.
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MUST have an Iron Skillet.
Turn oven on 350 degree's
Place a nice helping of Butter in skillet and place in oven while the rest of the ingredients are mixed.
In large bowl combine 2 cups of Corn Meal with one cup of flour ( self Rising)
Combine 1 egg and 1 1/3 cup of milk into bowl.
MIX thouraghly for about 3-4 mins.
Let sit about 2 mins.
Check on pan in oven, and if signifigantly hot, Swirl butter around pan untill all coated. Take remaining butter, and put in MIX, stir and add mix to pan. It should immediatly sear out side, place in oven for about 22 mins. Test with fork. If no wet batter winds up on fork its done.
Mix with anything. Beats that jiffy crap any day. Add jelly if you prefer it sweet.
Cheers
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Originally posted by VWE
I'll take you up on that when I get back... I do alot of travel between central Texas and Kentucky when I'm in the U.S.
Great...then you know where the Hot Springs exit is on I-30 (at Malvern)...
Keep me posted.
I will DEFINITELY try the Chicken Kiev soon...THANK YOU for the post!
Here's a decent BBQ Sauce....down & dirty and simple....
Jack Daniel's BBQ Sauce
1 1/2 cups ketcup
1 medium onion, chopped
1/4 cup brown sugar
6 1/2 T apple cider vinegar
2 T vegetable (or olive) oil
3 T Jack Daniel's Whiskey
3 cloves garlic, minced
1 T dry mustard
1 T hot pepper sauce
1 t onion powder
18 turns of fresh ground pepper
Saute onion and garlic in oil until tender. Add other ingredients and mix well...on medium heat DO NOT BOIL!! Place in blender and blend on HIGH until any large pieces of anything dissapear. Return to saucepan and heat to between 190-195 F. Bottle or place in Mason jars ASAP to seal.
68ROX
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I would post the recipe for Haggis, Neeps and Tatties, but it would turn perfectly normal people vegetarian.
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DUMP CAKE
1 lg. can crushed pineapple
1 can cherry pie filling
1 pkg. yellow cake mix
1 (3 1/2 oz.) can flaked coconut
1 c. pecans, chopped
2 sticks butter, melted
Dump pineapple, including juice, into a 9 x 13 inch pan. Spread evenly. Spread the cherry pie filling over the pineapple. Spread DRY cake mix evenly over all. Then sprinkle coconut and nuts over that. Pour melted butter over all. Bake 1 hour in 325 degree oven. Serve with whipped cream.
Actually, without the coconut & pecans it's awesome too.
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Originally posted by AWMac
1 round ripe Tomato. Very cold if preferable.
2 slices of very soft White Bread.
1 Tbl spoon of Miracle Whip.
Salt and Pepper to taste.
Hi....WTF? :noid
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AAAAAAAAAAAAAAAwwwwwwwww..... FLOATSUP <
>
You must have kin from Northeast Mississippi somewhere back in the woodpile!
You make that EXACTLY like my mom did when I was a kid...right down to the Iron Skillet! Later, when I was in high school, Velveta came out with a jalepeno pepper version and she saw a recipe in a ladies magazine about using it in cornbread called "Mexican Cornbread", although that one called for the Jiffykraap...
She just altered her (just like yours , above) recipe to include small squares of the jalepeno Velveeta cheese.....it was AWESOME!!! A little butter, and you were in cornbread heaven.
TexasMom <>
My AUNT made that very same cake every year for Christmas (she called it something else)...sadly, she passed away before I could get the recipe for it.
THANK YOU for providing the information to a 20+ year old recipe missing link!
After I make it (for Christmas this year) I'll need to walk the dog a few hundred extra miles to work off the calories ;) !!
Anyone interested in 5-Cheese Cheeseball, Garlic Meatball Po'Boys, spiced butter, home-made butter or how to make home-made General Chao's Chicken?
Keep 'em comin' folks!
68ROX
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Originally posted by AWMac
1 round ripe Tomato. Very cold if preferable.
2 slices of very soft White Bread.
1 Tbl spoon of Miracle Whip.
Salt and Pepper to taste.
Originally posted by Fulmar
Hi....WTF? :noid
Proves my Point...
Some People couldn't recognize a tomato sandwich if it was stare'n them in the face.
:D
Mac
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SkyRock <
>
Made your "Peas & Maters" for dinner tonight....
ABSOLUTELY <> AWESOME!
I used the equivilent in fresh purple hull peas and fresh (peeled and de-seeded) tomatoes (took just a little longer to cook) and used some diced Cajun smoked sausage...
All the adults in the house and one 16 month old grandbaby give it a BIG THUMBS UP!!!
:aok :aok :aok :aok
Next time, jalepenos....
(I wanted to make it this time where the grandbaby could have some).
Peas & Maters <------------------------SkyRock OWNS
68ROX
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<
Proves my Point...
Some People couldn't recognize a tomato sandwich if it was stare'n them in the face.
:D
Mac >>
Mac, I took your post as a good "Ole Fashioned Oklahoma 'Mater Sammich"
Sometimes in Arkansas (using Monticello, AR 'maters)...the "non-purists" put on a slice of American Cheese. Must be an Arkansas thing.
(Funny as heck original post, BTW)
68ROX
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okay I've got 4 kids that I refuse to feed out of a box (except for pizza night) here's one I cook on the weekend and serve during the week. I'll post my culinary delights recipe's later
PSEUDO ZITI
1 lb of spicy italian sausage
2 large green bell peppers
1 large red bell pepper
1 large sweet onion
2 cloves of garlic
20 ozs of pasta sauce (your taste I use Prego Chunky Garden)
Finely chop the veggies and set aside. Preheat a large pre oiled pot medium high.
Place the veggies and the sausage in the pan stirring occasionally until all the sausage is browned. Drain off grease. Place the pot back on the stove and add the pasta sauce. Let heat until the mixture is bubbling. Stir occasionally and add garlic salt and / or Italian seasoning to taste.
Makes about 4 servings.
We freeze these in portion sized tupperware containers and serve over wheat noodles with a side of vegetables and a roll. Takes about 10 minutes to fix dinner at night.
If I'm in a good mood I sprinkle cheese over the noodles / sauce when I serve it :D
Original recipe Campells meals in 20 minutes. Adaptations by me.
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Originally posted by indy007
Okay, time to break open the molecular gastronomy cookbooks.
Most people believe that you should sear a piece of meat and lock in the juices. It's not really true. You can compare to identical pieces of meat, one slow cooked, and one seared, and the seared cut loses more weight over the cooking process. When you heat the meat up very high, it actually squeezes the water out of the muscle.
So, this is an unconventional way to make a steak that BBQ purists I'm sure will flame me for...
Some people think that searing a steak is a mistake (no pun intended). LOL, Indy.
The point of searing is, in fact, to seal in the juices, allow a rare presentation with the bacteria on the outside dead, and provide a nice flavor.
The problem 99% of the population has is that they don't have a hot enough pan (or catalyst grill) to accomplish the task, so it ends up dry and gross.
Searing is for those who enjoy truly rare meat - cool inside, and, obviously, still quite juicy.
No intent to flame, just BBQ
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I lived for a few years in Munich and you should try at least once
the Bavarian style breakfast!
with the help from wikipedia here's the recipe:
You need a Weisswurst (literally white sausage) a traditional Bavarian
sausage made from very finely minced veal and fresh pork bacon.
It is usually flavoured with parsley, lemon, mace, onions, ginger and
cardamom, though there are some variations. The mixture is then
stuffed into fresh, clean pork casings and separated into individual
sausages about four to five inches in length and a bit less than an inch
in thickness.
I actually buy it ready from our local Butcher's shop ;)
Weisswurst is traditionally prepared early in the morning and eaten
for breakfast - there is a saying that the sausages should not be
allowed to hear the church bells' noon chime.
The sausages are heated in water just short of boiling for about ten
minutes, which will turn them greyish-white because no color-preserving
nitrite is used in Weisswurst preparation.
Weisswurst is brought to table in a big bowl together with the water
used for preparation (so it doesn't cool down too much), then eaten
without the skin. The popular way of consuming it is by cutting the
sausage in half in the long direction so that the lower part of the skin
remains intact, and then "rolling out" the meat from the skin with a fork.
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!
Guten Appetit!
and cheers! :D
Gh0stFT
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Originally posted by indy007
Okay, time to break open the molecular gastronomy cookbooks.
So, this is an unconventional way to make a steak that BBQ purists I'm sure will flame me for...
No one who cooks often would flame you at ALL.
It makes perfect sense.
You aren't drying out the meat.
You are saving all the juices, yet getting your "grilled" sides at the very end.
The WORST thing you can do to a steak is having it taste like a dry SHOE at the plate, even for you "well done" types.
While I am a Weber man, I will MOST definitely try your method.
One cannot judge without trying and taste-testing first.
Folks...if you didn't see it it's early on page 1 of thread.
Good post, Indy!
68ROX
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Gh0stFT, thanks bro! Do you have an ingredients list with measurements? I want to try it!
Players from Iceland, Germany, France, Australia, Ireland, Scotland (68wooley, where's your home made haggus recipe?....yeah I KNOW what's it's cooked in) Slovenia, Russia, Poland, Finnland, UK, (list is endless)...
WHERE ARE THE INTERNATIONAL RECIPES?
BTW: Skuzzy....HTC you folks subsist on fast food and DELIVERED PIZZA? Jeeeeesh! Are you all tastebuds impaired, or am I going to have to drive 4 hours to Grapevine, TX with a Red Cross parcel of Emeril Lagassi's Garlic Meatballs and fresh Italian Bread? (Gasoline costs included).
My Latonio friends on this board.....care to show the REST of the world what REAL CHILI is??????
68ROX
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OK:)
You will need half of whole salmon with skin, 1-2 kg of coarse salt, 200-300 g of sour cream 14% or more, 200 g of salt red salmon caviar.
The last one is not easy to find but in Toronto or New York you can buy it in any Russian or Ukrainian deli.
1. Pour out all salt into baking tray (dripping-pan). Salt should cover pan bottom at least on few millimeters.
2. Put salmon on the salt skin down. Don't salt salmon and avoid contact of the salt with salmon meat, salt should touch only salmon skin.
3. Put tray into oven for 20 minutes till salmon will be ready, use fork to check.
4. Mix sour cream with caviar. Proportion is up to you, but usually half and half or a little bit more cream.
5. Put portion of the salmon on plate. To do that carefully separate salmon meat from the skin leaving skin on salt. Try to avoid contact of salt with the meat, grains of salt are not tasty.
6. Plentifully sauce salmon by the cream with caviar, serve with baked or cooked potatoes, asparagus, etc.
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VAD: THANK YOU!!!!
Now, I have to search for fresh Salmon in Arkansas....
It may be worth the trip to New Orleans with my ice-cooler.
You and Boroda mentioned a Russian Soup on a different thread. I posted a "internet" version, but you had different additions, and the recipe seemed to be bad in your view....
VAD....PLEASE post your version of the soup here (With ingredients and measurements...we can factor in grams and metric measurements). Summer is going to be over soon, and "soup season" will soon begin.
Food overcomes ALL boundries!
VAD...thank you again!!!
68ROX
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Good luck to find salmon caviar, you can't replace it by anything else.
If you need it anyway, I give you one more recipe.
Sour cream 14%, red salmon caviar, fresh cucumber, crab meat (can be replaced by made from fish) , small shrimps, dill.
Chop cucumber and crab meat on small peaces, chop dill, mix everything with cream. Proportion according to taste but general idea is everything should be equal.
Used for stuffing baked potatoes.
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Originally posted by Vad
Good luck to find salmon caviar, you can't replace it by anything else.
Very true.
Arkansas does produce caviar (believe it or not), but it is sub-standard by anyone's tastes, and Salmon Caviar here is almost impossible to find.
Any taste-possible options?
Possibly clams and clam sauce?
68ROX
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Originally posted by 68ROX
Very true.
Arkansas does produce caviar (believe it or not), but it is sub-standard by anyone's tastes, and Salmon Caviar here is almost impossible to find.
Any taste-possible options?
Possibly clams and clam sauce?
68ROX
Unfortunately not. Of course, black caviar is the option but I'm not Bill Gates :)
All that recipes comes from countries where salmon caviar is widespread.
Try to ask for canned salmon caviar in top level supermarkets like Loblaws in Canada (sorry, I'm not familiar with US chains), sometimes they have Russian salmon caviar. At least I saw that cans in Aspen, Colorado.
PS: Just asked my wife, she suggested to try chopped salt or smoked salmon instead. But, frankly, it won't be the same.
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I L-O-V-E german food. There is a german community (Muenster, Tx.) not far from here. I make the Germanfest every April and the Oktoberfest every whenever that is. They also have 2 very good locker plants there that most of the locals take their deer to. They make some awesome deer sausage!
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open package Top Ramen noodles at one end.
remove beef season packet.
crush block of noodles while dumping into disposable gerenic "glad-ware" salad / side size container (no dish to clean).
microwave on high 2:45.
add season, and few drops of Tabasco, stir a few times.
eat.
thats about all I got, sorry.
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Originally posted by Vad
OK:)
You will need half of whole salmon with skin, 1-2 kg of coarse salt, 200-300 g of sour cream 14% or more, 200 g of salt red salmon caviar.
The last one is not easy to find but in Toronto or New York you can buy it in any Russian or Ukrainian deli.
1. Pour out all salt into baking tray (dripping-pan). Salt should cover pan bottom at least on few millimeters.
2. Put salmon on the salt skin down. Don't salt salmon and avoid contact of the salt with salmon meat, salt should touch only salmon skin.
3. Put tray into oven for 20 minutes till salmon will be ready, use fork to check.
4. Mix sour cream with caviar. Proportion is up to you, but usually half and half or a little bit more cream.
5. Put portion of the salmon on plate. To do that carefully separate salmon meat from the skin leaving skin on salt. Try to avoid contact of salt with the meat, grains of salt are not tasty.
6. Plentifully sauce salmon by the cream with caviar, serve with baked or cooked potatoes, asparagus, etc.
this sounds great!
I generally do Salmon with salt on foil, salmon on top of salt skin down, then pats of butter on top in a row. Close foil and lay on grill! about 15 minutes, and careful not to overcook!
:aok Mark
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My wifey is a Great Sushi Chef.
I get food and bait for free!
:aok
Mac
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68ROX, it is not so difficult to find red caviar in the US.
http://www.caviar-line.com/caviar/customer/home.php?cat=434
And not expensive.
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Originally posted by rpm
I L-O-V-E german food. There is a german community (Muenster, Tx.) not far from here. I make the Germanfest every April and the Oktoberfest every whenever that is. They also have 2 very good locker plants there that most of the locals take their deer to. They make some awesome deer sausage!
South of y'all (& North of Austin) you've got to check out the Walburg Restaurant. It's incredible ~ not kidding. Sooo worth the drive.
I don't really care about food ~ it's just one of those pesky little things we have to have to survive. If we could do without it, I would. But this place is awesome.
http://www.walburgrestaurant.com/
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That sounds like a great road trip!
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Originally posted by rpm
That sounds like a great road trip!
It would be well worth the road trip even if you didn't live in Texas. Go RPM! And report on how awesome it is once you return. :D
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TxMom, you want to make a trip up here try Doug's Peach Orchard. It's just across the Red River in Terral, OK. Fried catfish and calf fries are their specialty. They've been around since 1948 so it's very old school and family friendly. Eating there is a tradition around here.
Also nearby is the World's Greatest Chicken Fried Steak. The Wild Onion is a little restaraunt out in the middle of nowhere.
http://hometown.aol.com/kitkat7310/myhomepage/business.html
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Originally posted by SkyRock
this sounds great!
I generally do Salmon with salt on foil, salmon on top of salt skin down, then pats of butter on top in a row. Close foil and lay on grill! about 15 minutes, and careful not to overcook!
:aok Mark
Yep, it's the variant of the same method. On grill you have to cover by the foil, in oven it 's not necessary but sometimes I do that, depends on temperature and size of the fish.
But the main idea is the same - salmon or trout on the top of the salt skin down. Fish will take exact amount of salt from the air and through the skin, and you can't oversalt it.
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Originally posted by 68ROX
My AUNT made that very same cake every year for Christmas (she called it something else)...sadly, she passed away before I could get the recipe for it. THANK YOU for providing the information to a 20+ year old recipe missing link!
68ROX
How wonderful!:)
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Gh0stFT
Gruss Gott.
I've lived in Germany for 4 Years in Bayreuth.
I know the Breakfast you've just mention and I miss it.
That just brought back memories.
Thanks,
:aok
Mac
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Originally posted by AWMac
1 round ripe Tomato. Very cold if preferable.
2 slices of very soft White Bread.
1 Tbl spoon of Miracle Whip.
Salt and Pepper to taste.
Slice Red Tomato into 1/4 inch slices and place on the 1st slice of White Bread. You may want to cut Tomato slices in half to prevent overlaping.
Add Salt and Pepper... to your induhvidual liking.
Spread 1 Tbl spoon of Miracle Whip on 2nd slice of White Bread.
Combine Bread slices, Miracle Whip facing Tomato slices and align White Bread crusts accordingly.
Cut this culminary delight diagonally from the top left towards the bottom right and place on fine China.
Pour at least 12 OZ of ice cold Nectar of Cow, (Milk) into a nice Crystal Glass.
Bon Appetite
:aok
Mac
thanks!
just had one of these for breakfast :)
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hyena's pepper goulash
2 packages of hillsirefarms smoked sausage
3 bell pepers.green..red and orange
1 or more peppers for heat.jalapino's or hob's
1 bottle of sweet and sour..prefur the hawain sweet and sour my self for this.
1 tin foil bag or tin foil to make your own bag
simple easy and tasty:) slice everything up and mix in tin foil bag..stick bag on barbq or you can cook in oven if you wish..stick it on the barbq for about 25 min or so.counts how hot your coals are..flip it over about 15min into cooking.. if you have people who cant handle it too hot leave out the jalapino's.
every time i make it as a side dish at barbq's it allways gets wipped out..lol
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With the FRESH crawfish season pretty much over for this year, I guess you could use frozen (YIKES)...or in the instuctions, go with sausage or chicken, but I'd recommend using a mixture of half JUMBO shrimp and half small bay shrimp and some crab meat until next year's crawfish season.
Yes, this is an actual New Orleans RESTARAUNT recipe....
Here's goes...credit the foodnetwork.com
Crawfish Etouffee
Recipe courtesy Pat O'Briens, New Orleans, LA
Show: The Best Of
Episode: New Orleans Touchdown Tables
4 tablespoons unsalted butter
8 crawfish tails, thawed, rinsed and drained
1 teaspoon chopped garlic
3 cups Etouffee sauce, recipe follows
Hot pepper sauce, as desired
Rice Pilaf, recipe follows
2 bunches sliced green onions, for garnish
In a large saute pan, melt butter over high heat. When butter just begins to brown, add crawfish and garlic, saute for 2 minutes. Add sauce, reduce heat and simmer 3 minutes Add hot pepper sauce, to taste. Serve over Rice Pilaf and garnish with green onions.
Etouffee Sauce:
1 2/3 cups vegetable oil (soybean or cotton seed)
1 2/3 cups all-purpose flour
1 1/2 cups medium dice onion, yellow or white
1 1/2 cups medium dice green pepper
1 cup medium dice celery, no leaves
1 tablespoon chopped garlic
1 3/4 teaspoons cayenne pepper
1 3/4 teaspoons ground white pepper
13/4 teaspoons whole thyme leaves
10 1/2 cups chicken stock or broth
1 2/3 cups diced tomatoes, with juice
Salt
In a heavy-bottomed 8-quart saucepot on high, heat oil until just smoking. Whisk in flour, reduce heat, and stir constantly until a peanut butter colored roux develops. Add onion, green pepper, and celery; stir in and cook while stirring occasionally for 5 minutes. Stir in garlic, cayenne, white pepper, and thyme. Cook 3 minutes. Slowly whisk in the stock, then tomatoes. Bring to simmer and cook 20 minutes, skim to remove foam as needed. Season, to taste. Remove from heat, cover and hold for later.
Note: This sauce can be used as a base to make gumbo, such as chicken and sausage.
Yield: 2 quarts
Rice Pilaf:
1 tablespoon unsalted butter
1/2 cup small dice red pepper
1/2 cup small dice yellow pepper
2 teaspoons chopped garlic
1 3/4 teaspoons cayenne pepper
1 3/4 teaspoons ground white pepper
1 3/4 teaspoons whole thyme leaves
1 3/4 teaspoons salt*
5 1/4 cups chicken stock or broth, heated
2 2/3 cups parboiled rice
In a heavy weight 4-quart saucepot, melt butter over medium heat. Add diced peppers, stir and cook 5 minutes. Stir in garlic, cayenne, white pepper, and thyme and cook 2 minutes. Add hot stock and bring to a boil. Stir in rice, reduce to simmer, cover, and cook 15 to 20 minutes, or until rice in just tender. Remove from heat, fluff rice with a fork, and adjust seasonings.
Keep in warm place until needed.
*Note: If using canned broth, you may want to salt, to taste, at the end of cooking.
Yield: 2 quarts
The "Etouffee Sauce" is actually a "Roux"....the KEY to gumbo and other cajun dishes. Once you know how to make a roux, you have conquered the key to Cajun cooking!
Make this for your friends....get ready to have them accuse you that you did restaraunt carry-out.
68ROX
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Want your family to think you are a Asian Food Genius?
Make this...
Chinese Hot & Sour Soup
Ingredients:
3 each wood ears dried
20 each lily buds, dried
3 cups hot water
1/4 pound pork butt
Marinade
1 teaspoon rice wine (Japanese Sake is best) or dry sherry
1/2 teaspoon cornstarch
1 teaspoon sesame oil
1 teaspoon salt
2 ounces mushrooms fresh, sliced
1/4 cup bamboo shoots shredded
1 each bean curd sliced
2 tablespoons worcestershire sauce
2 teaspoons white vinegar
5 tablespoons cornstarch
5 tablespoons water
1 each egg beaten
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1 tablespoon sesame oil
6 1/2 cups chicken broth or white stock
1/4 cup water chestnuts
Soak wood ears and lily buds in 3 cups hot water 15 minutes (or more) to soften.
Remove stems from softened wood ears. Shred wood ears with a cleaver (actually, a pair of kitchen scissors is a lot easier).
Slice pork into thin strips. Use a cleaver to chop strips into shreds.
Combine marinade ingredients in a small bowl. Add pork shreds; mix well.
Let stand 15 minutes. Combine chicken broth and salt in a medium saucepan.
Bring to a boil over high heat; reduce heat to medium.
Add mushrooms, water chestnuts, bamboo shoots, wood ears and lily buds to broth.
Simmer 3 to 4 minutes. Add pork shreds with marinade and bean curd.
Bring to a boil. Add worcestershire sauce and vinegar, if desired.
Dissolve cornstarch in 5 tablespoons water to make a paste.
Slowly stir into soup. Cook over medium heat until soup thickens slightly.
Stir (beaten) egg into soup. Add black pepper, white pepper and sesame oil.
(Mix the cornstarch with equal parts water to form a semi/solid....add to the soup as a thickening agent. If you want YOUR soup THICKER...repeat until it's to your desired thickness. Equal amounts corn starch and water is the SECRET to most ALL ASIAN COOKING. It's the best way to make a sauce. You can use this technique to thicken ANY sauce.)
Garnish with spring onions.
I use pepper flakes for added "heat".
If you looked at the list and went "tiger lily buds? whattheheck is that?" And wood ears..."trees have EARS"? WHERE in the WORLD am I going to get that?
Many large metropolitan cities have a asian grocery store, especially on the west coast. I had to go to:
http://www.asianfoods.com
And get them mail order.
It is DEFINITELY worth the effort.
I know it's hot now...but when cool weather comes, this low fat, low carb soup ROCKS!
BTW:
VAD: Thank you VERY MUCH for the Salmon Caviar link!
68ROX
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Fatty's Pizza of Oxford
40 N Washington St
Oxford, MI 48371
(248) 628-4471
1. Call Number
2. Order
3. Answer door in 20 min.
4. Serve
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I accept no liability if you try this recipe and you’re heart stops from artery clogging. I also apologize for not having exact measurements. I haven’t stopped to check how much of what goes in there.
Ingredients:
A ****load of bacon
Four medium thick pork chops. (you can go uberthick if you want)
Corn Starch
Beer (I use a Lager, usually a couple of big bellybutton cans of Fosters)
An Onion, sliced
Mushrooms (for cooking, not recreation)
Pepper, Garlic powder, and Salt.
Minced Garlic
Directions:
1. Fry a ****load of bacon.
2. While Bacon is frying, season porkchops with Garlic, salt and pepper.
3. Once Bacon is cooked, remove bacon and set aside. Eat a few pieces to reward self for the sacrifice of cooking while grubbing family does less important things.
4. Over medium high Heat fry the hell out of (brown) each side of the pork chop IN THE DISGUSTING BACON GREASE.
5. Reduce heat to a simmer, Add some Beer. You’re trying to cool the pan, and add enough liquid to keep the pork-chops from drying out. I have no idea how much beer this is. It depends on how big your pan is.
6. Toss mushrooms and cooked bacon in with Pork Chops and beer.
7. In a separate plan, sautee the onion in some butter or olive oil, or hell, some bacon fat if you have it on hand.
8. Once they are cooked through (time varies depending on how thick the pork chops are), remove chops.
9. Mix corn starch in cold water and use to thicken the beer/bacon fat/mushroom into a wonderfully heart-stopping gravy.
10. Serve the Pork Chops smothered in gravy and topped with Sauteed onions.
I think that's it. Damn, I know what I'm having for Dinner on Friday.
-Sik
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Sikboy...that Triple-Bypass-Inducing Dinner looks AWESOME.
I'm copy/paste that into my recipe file for when I get off my current diet!
Thanks, Bro <>
68ROX
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Buffalo Shepherds Pie (or Cottage Pie depending on where you're from)...
Very simple, but quick & tasty.
1 pound ground Bison meat (Texans can get it at HEB).
Peas
Sweet Corn
medium onion
potatos
shredded cheese
milk or cream
brown gravy mix
Very simple. Make mashed potatoes in 1 pot, whatever your preference. Skins on, skins off. Lots of milk, little bit of milk, lumpy, creamy.. doesn't matter.
Mix up the brown gravy, and set it to the side at a low heat. Stir occasionally.
Season to taste and brown the bison in a skillet. Add the gravy, peas, corn, & onion and let them simmer a bit to heat through.
Put the meat-gravy-veggies into a deep baking pan. Cover with mashed potatoes. Add a layer of cheese to the top. Throw in the oven and set to broil. Let the cheese get bubbly or lightly browned. Remove & serve.
Lamb works just as good, but it's harder for me to find. I try to always substitute bison for grounded beef whenever I get the chance. Tastes better & healthier for you.
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Apple pie without the apples. Tastes just like it. It's a pretty bizarre effect I don't really understand that has to do with the chemical compounds in the food. I jacked it from a web page awhile back, but it works well.
pastry dough for a 2-crust, 9-inch pie
36 Ritz crackers, or other buttery snack crackers, coarsely crumbled (about 1 3/4 cup)
1 3/4 cup water
2 cups sugar
2 teaspoons cream of tartar
2 tablespoons lemon juice
zest of one lemon
2 tablespoons margarine or butter
1/2 teaspoon ground cinnamon
Roll out half the pastry dough, line the pan with it. Pour the cracker crumbs into the pan. Bring the water, sugar, & cream of tartar to a boil and reduce to a simmer for 15 minutes. Remove it from the heat, add lemon juice & zest. Let it cool for awhile. It'll become a syrup in no time. Pour that syrup over the breadcrumbs into the pie pan, and add a top crust (lattice or 1 piece with slits). Bake @ 425 for 30 minutes until it's nicely browned. Sprinkle cinnamon over the top (alternatively you can add it to the mixture early on, but i like the texture from sprinkling it).
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My father-in-law (survived the first wave on D-DAY) LOVES to make his special "chocolate candy" for the family every Christmas..
It's dirt cheap...tastes AWESOME...and is SO simple to make you can do it together with your kids.....
Grandpa Chrismas' Christmas Candy
Two Large Packages White or Sweet Dark Chocolate
1 box of raisins
1 pkg of mixed nuts
powdered sugar
one cookie sheet
Take a clean cookie sheet and dust it well with powdered sugar.
Arrainge raisins and nuts in the cookie sheet, mainly nearest the middle.
Melt the chocolate in the mictowave until fully melted.
Pour melted chocolate over the nuts & raisins...work fast...
Set in the refridgerator to harden for 2 hours (at least)
Break pieces apart with a ice cream scoop.
68ROX
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Got a PM on this, so I'll post it here as well...
Got RIBS??
Memphis Rib Rub
3 T paprika
1 T onion powder
1 T garlic powder
1 T ground basil
1 1/2 T dry mustard
1 T cayenne pepper
1/2 T fresh gound black pepper
Combine dry rub ingredients and rub onto ribs. Cook ribs over hickory coals (or Mesquite) at 190 to 200F 4 to 5 hours. Basting ocassionally with butter (just a little) and in the last 20 minutes, hit each side with warm honey....sprinkle more rub over the ribs as you bring them off the grill.
You can also combine the above ingredients with some tomato sauce and Karo dark corn syrup for....BBQ SAUCE! (Some people are tempted to use Catchup instead...fall not into temptation) ;)
68ROX
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Originally posted by 68ROX
My father-in-law (survived the first wave on D-DAY) LOVES to make his special "chocolate candy" for the family every Christmas..
Ask him if he knows what the Mock Apple Pie is. I'm told it was pretty popular during WW2 due to fruit shortages.
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Originally posted by indy007
Ask him if he knows what the Mock Apple Pie is. I'm told it was pretty popular during WW2 due to fruit shortages.
Yes, he does.
Both my side and the wife's side made it.
They USED to put the recipe on the box every now and then, but I haven't seen it recently, and appreciate your posting it!
He told me about washing it down with a nickle Pepsi-Cola...then start singing that 40's Pepsi jungle...;)
68ROX
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Flank steak:
Items needed:
1. ziplock bags
2. flank steak
3. Italian salad dressing
How to make:
Take your flank steak and stick it in your ziplock bag, then pour your Italian salad dressing in just so it comes to the top of the flank steak. Stick bag containing flank steak with dressing on it in fridge. Let it set in there for 2-5 days (even longer if you want). when you take it out, grill it to preference.
You are now ready to have some d*mn good flank steak.
The longer you leave the flank steak in the fridge with the dressing on it, the more taste it will aquire.
Bon apitite!
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Originally posted by rpm
TxMom, you want to make a trip up here try Doug's Peach Orchard. It's just across the Red River in Terral, OK. Fried catfish and calf fries are their specialty. They've been around since 1948 so it's very old school and family friendly. Eating there is a tradition around here.
Also nearby is the World's Greatest Chicken Fried Steak. The Wild Onion is a little restaraunt out in the middle of nowhere.
http://hometown.aol.com/kitkat7310/myhomepage/business.html
Maybe I'll check it out sometime :) Thanks!
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Missed the chowhall kinda meal here.
One pack of Ramen cup noodle's
One Bag of Ruffels Big bag chips
Some Honey
Some hot sauce
One can of tuna
Make Cup of noodle's
Crush Bag of chips with chips in it dont throw away bag<-- its the Bowl
Drain the cup of ramen add to bag of chips
Add can of tuna wile ramen is still warm
Add Hot sauce and Honey and shake all up in the bag
Eat right out of the bag and Enjoy-- I know it sounds gross but its good.:aok
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This one is great for the holidays, but is a MAJOR hit when entertaining for any occasion...
68ROX'S 5 Cheese Cheeseball
1 ct cheddar cheese with port wine
1 ct Kraft Extra Sharp Cheddar Cheese
1/2 lb Swiss Cheese
1/2 lb Blue Cheese
1/2 lb Cream Cheese
2 T worcestershire sauce
3 T onion finely minced
1 T garlic finely minced
(TOTALLY OPTIONAL: 1 T Jalepeno, seeded, finely minced)
Garnish (to roll the ball in once it's completed)
(Here's where your own personal choice comes in, pick ONE:)
1/2 cup finely processed walnuts
1/2 cup finely processed pecans
1/2 cup finely processed almonds
1/2 cup finely processed cashews
or....LIGHTLY toasted sesame seeds
Yes, there's a bit of work involved..you are going to have to FINELY grate all the cheeses by hand. Please be careful with the grater, as I do not wish for your fingers to end up as bloody stumps before you are done!
Directions:
Let cheeses soften a little to room temperature; mix everything (except your choice of garnish) Mix together using electric mixer, if you don't have an electric mixer, simply use your hands and fingers to mix it, just as if you were making meat loaf; form ball, then press the ball down to form a half ball---so it's doesn;t roll off the plate when folks are trying to get a piece for their cracker; chill forseveral hours (2 - 24).
Take from refrigerator 30 mins before serving; cover with your choice of above garnish.
Use gourmet crackers or Triscuits...something strong. Regular saltines will simply crumble when you try and put this cheeseball on them.
Serve with cheese spreaders or butter knives.
Last time I made this for Christmas DInner at the In-Laws, my mother-in-law started to get p***** that everyone was loading up on the cheeseball, and might not have room for dinner. :)
68ROX
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Originally posted by indy007
Okay, fill up a large pot of water, salt the water a bit, and bring it up to precisely 60 C (140 F). Put the steak, still in the sealed bag, into the water and leave it for 30 minutes (more if it's a very thick cut).
This has intrigued me over the past few days, and I've decided to try it out. I also read an article in Cooking magazine this morning based on a similar concept, but with a few changes. It advocated pre-heating the steak to 135-140 on an oven rack, then searing it. No water, and in fact, the drying out of the outside of the steak at the low temperature was supposed to make the searing more effective because it wouldn't steam the steak. Success is measured in minimizing the amount of "gray" steak near the outside.
I'll do the water trick today with a nice ribeye and tenderloin, and maybe try the oven version later.
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Tried it last night, it turned out wicked. Thanks Indy007!
I never thought hot water had any place in steak except for cleaning the dishes, but I guess it can...
I took pics:
http://picasaweb.google.com/ben.hallert/PreWarmedSteak
I think I might try it with chicken next, with different target temperatures of course.
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GREAT PICS, Chair!
(Did I see.....hmmm...DUCT Tape?)
Wish I had done that with some of the recipes in this thread!
From now on, the digital camera goes with me in the kitchen to the plate.
Tonight...home-made turkey burger tacos.
Thanks guys!
68ROX
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You just CAN'T have ribs without Potato Salad & Grandma's Cole Slaw....
Flo's Potato Salad Credit: Emeril Lagassi
FLO’S POTATO SALAD
from Every Day's A Party Cookbook, Emeril Lagassi
6 large eggs
A pinch plus 2 teaspoons salt
3 pounds new potatoes, washed and quartered
1/2 pound sliced bacon, cut into small dice
3/4 cup Mayonnaise
1/4 cup Creole or whole-grain mustard
3 tablespoons fresh lemon juice
1 teaspoon hot sauce
3/4 cup finely chopped red onions
1/2 cup chopped green onions or scallions (green part only)
1 tablespoon chopped garlic
1/2 teaspoon freshly ground black pepper
Put the eggs in a saucepan and cover with water, add the pinch of salt. Bring to a boil and boil for 2 minutes. Turn off the heat, cover, and let stand for 10 minutes. Drain, then cool in a bowl of ice water. Peel and chop.
Put the potatoes in a large saucepan with 1 teaspoon of the salt and enough water to cover. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 12 minutes. Remove from the heat and drain. Let cool to room temperature.
Fry the bacon until crisp, remove from the pan with a slotted spoon, and drain on paper towels. Set aside to cool to room temperature.
In a large salad bowl, combine the mayonnaise, mustard, lemon juice, hot sauce, red onions, green onions, garlic, the remaining 1 teaspoon salt, and the black pepper. Whisk to blend. Add the eggs, potatoes, and bacon and toss to coat evenly. Keep refrigerated until ready to serve.
Most cole slaws are just plain mayonaise...this one has some mustard in it that makes just plain cole slaw taste like a booger. It's one of the first things to dissapear at "Grammy's" house when she makes Christmas Dinner.......
Grandma Chrismas' Carolina Cole Slaw Credit: Marylyn Chrismas (my mother-in-law)
1 Large head of cabbage, shredded
1 Large carrot, grated
1/2 Green pepper, chopped
2 T onion, minced
(dressing)
4 T HEAPING, salad dressing
4 t HEAPING Prepared mustard
1/3 cup white sugar
Dilude with small amount of milk
1 pinch of kosher salt
4 turns of fresh ground pepper
Layer as follows:
Shredded cabbage>carrot>green pepper>onion> salt & pepper.
Pour dressing over other ingredients and mix thoroughly
Refrigerate 2-24 hours before serving.
68ROX
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Originally posted by Chairboy
Tried it last night, it turned out wicked. Thanks Indy007!
I never thought hot water had any place in steak except for cleaning the dishes, but I guess it can...
I took pics:
http://picasaweb.google.com/ben.hallert/PreWarmedSteak
I think I might try it with chicken next, with different target temperatures of course.
Np :) The hardest part I've found is getting the water to the right temperature. I'm not the most patient person. Also, when searing, you need at least 120 C / 250 F. Anywhere from 250-320 F works fine for steaks. It's called the Maillard reaction.
The Maillard reaction occurs when the denatured proteins on the surface of the meat recombine with the sugars present. The combination creates the "meaty" flavor and changes the color. For this reason, it is also called the browning reaction. The Maillard reaction occurs most readily at around 300° F to 500° F. When meat is cooked, the outside reaches a higher temperature than the inside, triggering the Maillard reaction and creating the strongest flavors on the surface. In the early twentieth century, Louis-Camille Maillard happened upon what came to be known as the Maillard reaction when he was trying to figure out how amino acids linked up to form proteins. He discovered that when he heated sugars and amino acids together, the mixture slowly turned brown.
But it was not until the 1940s that people noticed a connection between the browning reaction and flavor. World War II soldiers were complaining about their powdered eggs turning brown and developing unappealing flavors. After many studies done in laboratories, scientists figured out that the unappetizing tastes were coming from the browning reaction. Even though the eggs were stored at room temperature, the concentration of amino acids and sugars in the dehydrated mix was high enough to produce a reaction. Most of the research done in the 1940s and 1950s centered around preventing this reaction. Eventually, however, scientists discovered the role the Maillard reaction plays in creating flavors and aromas. For example, as many as six hundred components have been identified in the aroma of beef.
This (http://khymos.org/) is originally where I got the recipe. Been using it for some time now. The flavor pairings are what I've been staring at lately. Stuff like chocolate & pink peppercorn... haven't tried it yet. Like mango & pine (which I did make a fish recipe for that's quite tasty), they're supposed to have matching molecules and lead to a good taste paring... but I just can't bring myself to putting together a white chocolate & caviar dish.
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I used a remote thermometer for regulating the water, and checked the pan temp w/ an IR non-contact gun. Surface temp was 370F when I hit it, but I'm sure it cooled on contact w/ the meat. I'll try a heavier pan w/ more mass next time.
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An Easy meal in under 30 minutes.
1 large potato, per induhvidual
1 chicken, Live
Add 1 Ranger Sergeant
Add 1 Recondo Buddy (tired, beatened and hungry)
Ranger Sergeant whips live chicken into woods and allows Chicken a 1 minute head start.
Recondo retrieves 1 raw potato from Ranger Sergeant without lossing sight of Chicken. Start the timer.
Chase down and tackle Chicken without droping Potato.
Bite off Chicken head and drink the blood, hand kickin Chicken to Buddy for him to drink.
Squeeze Chicken til innards are extracted through back end. Feel around the ground for the liver and gizzards. Remember to share.
Politely Rip as many feathers as possible from the Chicken.
Bite and rip flesh off the Chicken starting at the breast, remember to share the Chicken with yer Buddy. This will prevent a fight from breaking out.
Bite into raw potato... this helps the Chicken flesh and feathers to go down.
Check watch for time.
Repeat passing Chicken back and forth and eating potato.
Check watch for time.
at exactly 29 minutes bury bones and lick fingers.
Remember this is a simple recipe with no dishes to clean up afterwards.
A meal for 2 in under 30 minutes.
:aok
Mac
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Gooey Buns, first ate these at one of my Aunt Kay's house when I was around 7 or 8. I have no idea where she got the recipe.
2 cups cubed ham.
8 hard boiled eggs chopped up.
2 cups shredded velveeta cheese. (always wanted to try that swiss cheese that melts really well)
1/4 cup mustard
salad dressing to moisten, miracle whip works well.
mix well in large mixing bowl.
Put mixture on a hamburger bun, wrap in foil and bake at 350 degrees for 30 minutes.
You can also prepare these and then freeze them for later, although freezing requires a bit longer bake time. They can be microwaved to heat them as well (w/o the foil obviously) although they are best when baked.
Do not remove the foil after baking, peel it back slowly as you eat it. (You'll understand why after you eat one or two. :D)
Meal on a Loaf, one of my mom's recipes that I just love.
2/3 cup evaporated milk
1 1/2 lb of hamburger
1/2 cup cracker crumbs (saltine)
1 egg
1 tbl mustard
salt and pepper to season
2 cup american or cheddar cheese, shredded
1 loaf of french bread
Combine all ingredients except bread in a mixing bowl. (Fry the hamburger and drain the grease first)
Cut the bread in half length wise and wrap foil around the sides and bottom leaving the top open. Apply hamburger mixture evenly to bread. Bake for 25 minutes at 350 degrees, then garnish with cheese slices and bake 5 more minutes.
Uber foods.....uber....
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Originally posted by AWMac
An Easy meal in under 30 minutes.
Do you moonlight on Man Vs Wild? :confused:
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Originally posted by indy007
Do you moonlight on Man Vs Wild? :confused:
No, But I stayed in a Holiday Express last night.
:D
Mac
Old Army memories Son.
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Thanks for the post Elfie!!!
Those two will definitely get made at THIS house!
(Ta HECK with the diet!)
<>
68ROX
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AWMac...
I hear Ozzy Osborne is planning on writing a British Military Culinary Field Guide.....
I'll send him your suggestion.
68ROX
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(Ta HECK with the diet!)
My current diet only allows 2 eggs per week. I think that sucks 10 day old dog turds. :(
I did say to heck with the diet when we made Meal on a Loaf a couple weeks ago. My wife asked me, "What about your diet?".....I said, "I'm off my diet until this stuff is gone". :D
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Damn, reading this thread is making me hungry!
I like this meat dish as filling in burritos or enchiladas, also just with eggs in the morning. This is basically pork slow cooked in chile sauce.
4 lb pork...I like to use pork tenderloin but shoulder or butt can be used
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon ground cumin
2 tablespoons oregano
1 or 2 tablespoons red chile flakes (depending on heat desired)
3/4 cup medium hot ground red chile...New Mexico varieties are best, like Chimayo
optional: if you like the flavor of chipotles, you can add a can of them, minced, along with the adobo sauce they are packed in
Prep:
1. cut pork into about 3/4" cubes and put in crockpot
2. add all other ingredients
3. put water into pot until the pork is just barely covered
4. cover and cook on low setting for about 6 hours...until the meat is fork
tender and just before it is falling apart
5. enjoy!
Hey, 68ROX....I bet some of your Jalapeno hot sauce on top of a burrito made with this would be amazing!
:aok
Joker
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GTO’s Macaroni salad.
The ingredient list isn’t going to have exact measurements since I don’t cook that way and it varies with how much you want to make.
Get some kind of macaroni like pasta.
A bunch of eggs.
At least 2 white onions.
A little butter.
Sour cream
Best foods real Mayonnaise (if you use Kraft you have no taste buds and if you use Miracle whip for ANYTHING you are prolly insane.)
Farmer john ham steaks X2.
Make the pasta in a big pot.
While the water heats do the rest of the prep.
Hardboil all the eggs.
Chop all the onion up fairly fine.
Chop the ham steaks into fairly small chunks.
Add half the onion with a bit of butter and stir, add the chopped ham as well. Season with a bit of salt and pepper. When the onions are translucent remove from heat and set aside.
Shell all eggs. Remove the yokes from half put in another bowl.
Take remaining whole hard boiled eggs and the whites from the ones you removed the yolks from and break up into small chunks.
In the bowl with just the yokes add some mayo to give it a nice creamy constancy.
Now in a large bowl add the cream yokes, the egg parts, the onion ham mixture, the other half of the non cooked white onion and the pasta and stir it all up and add more mayo and salt and pepper to taste.
It tastes ****ing great!
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Seasoning for any veggies. Not really a recipe, but it's still good.
salt
pepper
onion salt
garlic salt
butter
It's all measured to taste. I put these on most of the green veggies I cook. Yum.:)
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Originally posted by GtoRA2
GTO’s Macaroni salad.
Get some kind of macaroni like pasta.
A bunch of eggs.
At least 2 white onions.
A little butter.
Sour cream
Best foods real Mayonnaise (if you use Kraft you have no taste buds and if you use Miracle whip for ANYTHING you are prolly insane.)
Farmer john ham steaks X2.
Looks great. I could live on nothing but mac salad and be perfectly content. I like using the itty bitty mac noodles in mine. Next time I make a batch I'm using your recipe. :)
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Originally posted by texasmom
Looks great. I could live on nothing but mac salad and be perfectly content. I like using the itty bitty mac noodles in mine. Next time I make a batch I'm using your recipe. :)
14
lol I forgot to mention the sour cream.
I add that when you mix it all together so you don't have to use as much Mayo.
Its good though I am sure you will love it.
:D
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I know this is just a sauce but try it next time you BBQ some chicken or beef it goes good with pork too.
this is what I used to ad some bite to my BBQ I change some things up a bit to make it my own blend this is my dads recipe but he dosent use it ny more because he dosent BBQ any more I hope this helps ya out.
RED
Ingredients
3 Tablespoons butter
1/4 Cup minced onion
1 Cup white vinegar
1 Cup tomato sauce
1/4 Cup worcestershire sauce
2 Teaspoons sugar
1 Teaspoon salt
½ Teaspoon fresh ground black pepper
1/8 Teaspoon cayenne
Dash tabasco sauce
In a saucepan, melt the butter over medium heat. Add the onions and saute for 6 to 8 minutes, or until the onions begin to turn golden. Stir in the remaining ingredients, reduce the heat to low, and cook until the mixture thickens, approximately 20 minutes. Stir frequently.
Use the sauce warm. It keeps, refrigerated, for a couple of weeks.:aok
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Joker...you were only on your 4th post, and it was a CLASSIC!
I've GOTTA try that!
I bet BEEF might rock in that recipe as well? Wow...now I'll have to try BOTH!
Joker...Private Message me, I'll send you my home email. Give me your home address, and I will send you a bottle for free.
Wow...I started this thread thinking there would just be a few, and I am both shocked and proud how many have contributed some real, KILLER, recipes!
Thank You!
As promised, I'll swap/post recipe for posted recipe out of my stash!
My ONLY question is:
WHERE are the INTERNATIONAL recipes??
We have folks on this board, in this online community, from ALL OVER THE GLOBE....
Iceland, Germany, France, UK, Norway, Finland, Sweden, Italy, Japan, Russia....where are YOUR Recipes? I would LOVE to try your local delicacies! (Ok..if it involves eating bugs, I'm going to pass...not to offend any of our Thai flyers) ;)
BTW: Any requests?
68ROX
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Red26.....
I will make your sauce TODAY.
I bet it will ROCK on the porkchops I plan to grill for the family this weekend!
68ROX
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Here in the heat of summer (95-102 F every day), a nice cool salad really hits the spot...especially if it doesn't take a lot of work ;)
Right now, tomatos are cheap...so with that in mind...
Greek Isles Tomato Salad
6 large tomatoes (a little over 3 1/2 lbs) seeded and diced
1 red onion, thinly sliced
1/2 cup virgin olive oil
1 cup red wine vinegar
1/4 cup finely chopped FRESH parsley
3 large garlic cloves, finely chopped
1 T Balsamic Vinegar
4 ounces feta cheese, crumbled
1 cup Greek Olives (watch out for the pits!)
4 T Orange juice
Overlap tomato and onion slices in a large (non-metalic) bowl. Whisk oil, vinegar(s), parsley, orange juice, and garlic in small bowl. Season to taste with salt and fresh ground pepper. Pour over salad. Let stand at room temperature 1 hour and then cover with celophane wrapping... refrigerate up to 3 hours (it ALWAYS tastes better the next day). Sprinkle salad with cheese and garnish with olives just before serving.
There is another version (Lebanese) that calls for seeded-diced cucumber and cooked lentils.
68ROX
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Originally posted by GtoRA2
lol I forgot to mention the sour cream.
I add that when you mix it all together so you don't have to use as much Mayo.
Its good though I am sure you will love it.
:D
You did mention the sour cream ~ that's what caught my attention when I was scrolling (mouse came to a screeching halt).:)
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Originally posted by 68ROX
My ONLY question is:
WHERE are the INTERNATIONAL recipes??
Iceland, Germany, France, UK, Norway, Finland, Sweden, Italy, Japan, Russia....where are YOUR Recipes? I would LOVE to try your local delicacies! (Ok..if it involves eating bugs, I'm going to pass...not to offend any of our Thai flyers) ;)
68ROX
Ditto ~ except I'll take the ones w/the bugs too. I've got three sons. Will have a lot of fun with those :)
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lol rock on TxMom
:aok
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im a big cooker, i have plenty of recipies but alot of the love i have for cooking come from just startng out with pasta or rice and just trying a different combination of spices and seeing how it turns out. sometime good, sometime bad, but thats how you learn not to mix garlic and brown sugar:( :huh
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.
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My foray into Oriental cooking started YEARS ago, when I was joking with the wife at a Chinese Buffet about scarfing down General Tsao's Chicken, when she could be having shrimp, crab, and lobster...."Because I like it!"
"I'll make it for you at home" (famous last words).
Within a month I was the proud owner of a new electric wok...
LET THE PARTYIN' BEGIN!
General Tsao's Chicken
1/2 cup cornstarch
1/4 cup water
1 1/2 tsp minced garlic
1 1/2 tsp minced ginger root (fresh)
3/4 cup sugar (white or brown)
1/2 cup soy sauce (low sodium soy sauce, if you don't want all the salt)
1/4 cup white vinegar
1/4 cup cooking wine (white)
1 1/2 cups hot chicken broth (you can use from boullion or canned stock)
3 lbs deboned chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch
Vegetable oil for deep-frying
2 cups sliced green onions
16 small dried hot peppers
Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed.
In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels.
Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.
Garnish with finely sliced scallions or spring (green) onions.
If you like HEAT like me, sprinkle on red pepper flakes.
Serve with long grain white rice.
68ROX
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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
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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.
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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
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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. :D
ps don't feed this to the dogs. It makes them puke for some reason :D
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.
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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.
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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.
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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!!
:aok
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
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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.
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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!!
:aok
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 :D
anybody, besides me, think this thread should be stickied?
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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!
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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).
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Originally posted by MrBill
This one looks awesome! Thanks! (even w/out the bugs)
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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.
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SCORP!!!!!!!!!
:aok :aok :aok :aok :aok
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
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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!!
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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
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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......
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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.
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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.
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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
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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. :D
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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
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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.
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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.
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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!
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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
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Hey Chair, I get a 403 forbidden error on your link.
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Well shucks, it works for me. Just tried it again, maybe it was busy?
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Hmm still busted for me, I will try from home. Our work web filter might be the issue but it usually gives another error.
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hey rox, just wondering if you tried out that dish i posted yet?
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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.
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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 :huh 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.
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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.
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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
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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
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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
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Every time I see this thread I get hungry.
Leaving for lunch now!:D
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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
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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
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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
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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.
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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
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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?
__________________
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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
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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
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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
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hu ho I need to be involved in this one :)
I'll post later
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LOVE the butter piece there. Definitely going to do that w/my kids.
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Originally posted by texasmom
LOVE the butter piece there. Definitely going to do that w/my kids.
Kids enjoy making something themselves. The upside is that it's very eductational (don't tell THEM that) to see a liquid turn into a semi-solid, and then a solid, with leftover buttermilk.
Plus, if they like waffles or pancakes....
Make (mix) the other half quart of heavy cream butter with:
2 T sugar
1 T Cinnamon
1 T pancake syrup
1 T cocoa.
Then shake that up, as mentioned before.
You won't find THAT butter in any store!
68ROX
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Frying up twinkies & candybars tonight. I'll post the batter and hopefully some pics tommorrow if they turn out well.
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Originally posted by indy007
Frying up twinkies & candybars tonight. I'll post the batter and hopefully some pics tommorrow if they turn out well.
I think we're morphing this thread into the.....
"Triple Bypass Delights"
...thread. ;)
68ROX
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I own 4 deep fryers.
2 large, propane powered outdoor models for turkeys.
1 large, kitchen counter-top for large batches of.. well.. anything. can fit 2 or 3 good sized chicken fried steaks.
1 small, kitchen counter-top specifically for corn-dogs and other treats on sticks.
... I like to fry things :confused:
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Originally posted by indy007
I own 4 deep fryers.
2 large, propane powered outdoor models for turkeys.
1 large, kitchen counter-top for large batches of.. well.. anything. can fit 2 or 3 good sized chicken fried steaks.
1 small, kitchen counter-top specifically for corn-dogs and other treats on sticks.
... I like to fry things :confused:
:aok nothing wrong with a little frying. try some deep fried sliced battered cucumbers. pretty good, so is squash zuchini and other veggies. though some have a tendency to fall apart. just gotta try it to see.
hmmm seem to vaguely remember something about fried bananas. gonna have to look this one up.
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Nothing wrong with frying things...I was just joking on how we've ALL started to lean toward some high calorie concoctions, including myself. ;)
There are a couple of restaraunts in town that have deep fried pickles. I did offer deep fried twinkies in my gambling establishment....because people asked for them.
My favorite (besides deep fried catfish) is:
68ROX' Beer Battered Mushroms
24 each mushrooms (Whole)
1 box Bisquick batter mix (you could to it from scratch...but this is quicker)
1 cup beer (your choice)
1 T Emerils Bayou Blast (recipe is above)
Wash mushrooms and trim stems, but do not remove the stem. Heat oil in a deep fryer, such as a 'Fry-Daddy' or deep skillet with enough oil to cover to 375 F.
Mix the batter according to package directions, except use beer as liquid instead of water or milk, including the 1T of Bayou Blast, and dip mushrooms into mix just prior to them going into the pre-heated oil.
Deep-fat fry the mushrooms, until golden brown (about 3 minutes :45 seconds) and drain on paper towels quickly! BBM are BEST served SATANICALLY HOT with the dipping sauce below.
You can also use the same technique for catfish, cheese stuffed japenos, and onion rings.
BBM Dipping Sauce
2 cups mayonaise or salad dressing (OR Ranch Dressing)
3/4 cup grated parmesian cheese
1/4 cup crumbled bleu cheese
1 T garlic powder
1 T basil
1 t ground coreander seed
25 turns of fresh ground pepper (or 1 T store bought)
Mix well with a whisk or hand mixer, refridgerate before and after using.
Dipping sauce is also VERY good for dipping fresh, hot, french fries).
68ROX
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Indy....would you be so kind to share your cajun style deep fried turkey recipe...INCLUDING all the step-by-step safety precautions?
Thanks!
68ROX
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Originally posted by 68ROX
Indy....would you be so kind to share your cajun style deep fried turkey recipe...INCLUDING all the step-by-step safety precautions?
Thanks!
68ROX
My style isn't really cajun or particularly spicy. It's about 90% butter, melted down and injected into the turkey. Just add whatever cajun seasoning you enjoy. I used Emeril's last time, and Tony's before that. The only "special" thing I add is "Stupid Hot" hot sauce. It's a pepper extract. In general, 1 or 2 drops is good to season an entire 16oz t-bone and still be very hot. Just do the turkey to taste, heat the oil to 390, and try to keep it at 365 as it cooks. I like to use peanut oil for it.. alittle bit sweeter taste. Should take 3-4 minutes per pound. They usually float when they're done, unless they stick to the basket.
For safety... well, last time I did turkeys... I'm very, very lucky that I didn't go to the hospital. I'll share the do not's I've learned so far. I'm sure guys on here can chime in with more.
* Don't drink and deep fry.
* Don't use a thermometer with any plastic on it.
* Don't overfill your pot with oil. Reccomendations on the box are probably correct.
* Don't run around in a panic because oil is now all over the soon-to-be-dead-grass.
* Don't deep-fry on grass.
* Don't do it inside of your garage, go to the end of your driveway.
* Don't forget where you put your fire extinguisher
* Don't run out of propane in the middle of the frying session.
* Don't forget to pat the turkey dry before putting it in.
* Don't run around like an idiot when the handle to the basket detaches.
* Don't walk through the gas line going to turn on the driveway lights.
* Don't panic. Stay calm, apply first-aid to the burns immediately.
I'm awesome in emergencies. :confused:
I think I just need more practice. Since it's just me & the g/f, the only time I ever break out those cookers is for crawfish and turkey, so maybe 1 or 2 times a year tops.
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:rofl :rofl :rofl :rofl
:aok
Thank you Indy!!
Down here in the bayous, folks put the turkey in the fryer and fill the fryer with water until it's about 3/4" over the highest part of the turkey, then remove the turkey....mark the inside water level with a grease pencil.
After removing the turkey and water...drying the inside well...fill to the grease pencil line with peanut oil, and begin pre-heating the oil.
This will keep the fire department at bay.
Deep fried turkey is without a doubt the juciest, tastiest, awesome, turkey I have ever had.
68ROX
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I got a PM that really got me thinking.
"I really would love to try some of thise recipes, but ....I don't have time to cook."
Good point...I guess that's why so many fast food joints are in business. We are a society of "I want it NOW"
So now, I'm digging through my stash for some "Crock Pot Classics"
Here goes...
How to be a Crock Pot HERO at home...
French Dip Sandwich
5 lb Boneless rump roast, cut into thin slices, against the grain
1 T Garlic powder
1/2 T Seasoned salt (Lowerys works fine)
1 t Cayenne
1 T Oregano
1/2 T Rosemary
1/2 T Thyme
4 Beef bouillon cubes
1 Onion, finely diced
1 can Campbells French Onion Soup
4 cups of water
2 T cornstarch
Put all in a crock pot, mix well. Cook SLOW 8 to 10 hours. When you get home from work, crank it up to HIGH until you are ready to eat. Serve on French bread, French rolls, Italian Bread, or Hoagie rolls.
Use the sauce/juice (strained) as your dipping Au Jus.
68ROX
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Another for the "I don't have time to cook, folks"...
Another chance to be a Crock Pot Hero!
Beef Ragout de Champignons
1 1/2 lb Top round, 1 inch thick
1 can Condensed cheddar cheese soup
1/4 Cup Dried minced onion
3 T Tomato paste
1/2 T Lemon pepper seasoning
1 lb mushrooms, halved
9 oz Frozen Italian green beans
1/2 Cup Buttermilk
1 can Beef Broth
**fettuccine or Angel Hair Pasta
Trim fat from steak. Cut into 1 inch pieces.
Spray a pan, heat over medium heat and cook the steak, half at a time, until brown.
Place meat in crockpot. Combine soup, onion, tomato paste and lemon pepper in a medium bowl. Pour mixture over meat. Add mushrooms, and remaining ingresidents. Cook on low setting for 8 to 10 hours
When you return home... Turn heat to high. If the sauce appears too thin...slowly stir in 1 T corn starch/1 T water that has been stirred well with a fork. Add frozen green beans and buttermilk. Stir, cover and cook for 30 minutes more (on HIGH). Meanwhile, cook fettuccine/pasta.
**Serve ragout over pasta.
68ROX
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im looking for a good GREEN CHILI or CHILI VERDE recipe if anyone has one. i tried the search function but no luck
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Here ya go Gunthr hope you like
Chili Verde----
Ingredients:
5 whole fresh Anaheim chile seeded, peeled
5 whole poblano chilies peeled, seeded
2 tablespoons olive oil
1 cup yellow onion diced
1 1/2 teaspoon garlic minced
1 1/2 jalapeño chile minced
3/4 teaspoon oregano
3/4 teaspoon cumin
4 cups chicken stock
1 Idaho potato, peeled, cut in 1/2 inch dice.
2 cups chicken breast, cut in 1/2 inch dice
1 cup cilantro loosely packed,large stems removed
salt to taste
Directions:
Cut Anaheim, and poblano chiles in half, remove the seeds , char and peel. In a large skillet, heat the olive oil and saute the onion until translucent. Add the garlic, jalapeño chiles, cumin and oregano, and saute for several minutes. Add the chicken stock and bring to a simmer. Then add the potatoes and cook until just tender. With a slotted spoon, remove 1 cup of potatoes and reserve. Add the diced chicken and poach gently in the onion- chili- potato mixture until chicken is cooked through. Remove from the heat immediately, transfer to a bowl, reserving 1/2 cup of the liquid in a small bowl. Refrigerate the remainder to keep the chicken from overcooking. In a blender, puree the reserved potatoes, halve half the Anaheim and half the poblano chilies, and the cilantro with the reserved half cup of liquid. When the chicken mixture is no longer warm, add the puree. Dice the remaining half of the Anaheim and poblano chilies in half inch cubes and add to the mixture. Season with salt. Reheat just before serving to retain the fresh green color and flavor of the soup.
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sounds good red26, will try. :)
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Sweetcorn is plentifull now, and cheap....
Made this tonight with rave reviews.
If you "Northerners" have never made "rosin'ears", here's your chance to be a charcoal grill hero.
"68ROX' Mississippi Rosin' Ears"
6-8 ears of corn, in husk, but de-tassled
1 cup of sugar
Soak the corn ears, in a large pot 24 hours in water with sugar dissolved.
Place the ears of corn over a charcoal grill for 20 minutes, turning 1/4 turn every 5 minutes.
Serve with butter, salt & pepper.
Optional: At the time you remove the corn prior to cooking, place de-tassled end up in a pot and drizzle garlic oil into the ends of each ear...let stand upright for 20 minutes before cooking...garlic oil recipe below.
Garlic Oil
12 oz Extra Virgin Olive Oil
3 cloves garlic, minced
2 T garlic powder
Mix and shake well in an appropriate sealable bottle.
Lake County, IL Fair Corn
Corn, husks pulled back, but intact, with corn detached at plant, as "handle"
butter, melted
salt, butter
Cook corn (husks pulled back, but 5-6" of corn plant still attached) over charcoal until bright yellow, and with grill marks.
Dip entire corn ear into melted butter, and dash on salt and pepper , using corn plant as a "handle".
68ROX
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68Rox...Hello to a fellow Arkansan...the only other one I've seen around here.
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Poblano Chile Relleno
Ingredients:
1 1/2 cups flour, divided
1 tsp. baking powder
1/2 tsp. salt, plus 1/2 teaspoon
12 oz. beer
2 Tbs. extra-virgin olive oil
2 Tbs. finely chopped scallions
1 clove minced garlic
Fresh ground black pepper
1/2-cup grated monterey jack
6 poblanos, charred and peeled
Corn oil, for frying
To char chilles cook no a high flame on a bbq pit or in a skillet. If cooked inside i suggest to cook in a very well ventilated area it will burn your eyes in to many fumes get to them, Once charred peel the blackened portion off.
Combine 1 cup of the flour, baking powder, and 1/2 teaspoon of salt in a large bowl. Gradually add the beer, whisking until the batter is smooth. Cover with plastic wrap, and refrigerate for 1 hour.
Heat oil in a medium skillet over medium heat. Add the scallions and garlic, and cook until soft, 4 to 5 minutes. Season, to taste, with salt and pepper. Allow to cool, add cheese, and set aside.
Make an incision the length of each chile and remove the stems and seeds. Stuff monterey cheese filling into chilies, and close with a toothpick.
In a large deep skillet, pour oil until half full. Heat over medium heat until hot. Dredge chilies in remaining flour, shake off excess, dip in batter, and fry until golden, approximately 1 minute per side. Drain on paper towels and season with salt.
To serve place on large dish cover with melted sharp Chedder cheese and serve with refried beans, flower tortillas and mexican rice
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Hello Raven! Hot Springs National Park here...where are you?
68BigTex: THANK YOU for the above...will DEFINITELY try soon. We had Mexican Night last night, and I wish I had it then!!!!!
I made:
Camarones Ajillo- Shrimp Garlic
2 lbs shrimp medium sized, peeled, deveined
5 T garlic chopped fresh
1 T red hot pepper sauce (Tabasco works best)
1/2 whole lemon fresh
1 3/4 cups olive oil
1 t salt
1 t parsley leaves chopped fresh
In medium size skillet, heat olive oil until medium hot. Add garlic and saute for 2-3 minutes until light golden brown.Add shrimp, tobasco sauce and salt, cook until shrimp turn fully white (it wont take long).
Authentic Guacamole
2 ripe avocados
3 serrano chiles with seeds, minced, or 1 fresh jalapeño chile with seeds, minced
3 tomatillos (peeled and mashed)
1/8 teaspoon coarse salt, or to taste
Halve and pit avocados. Scoop avocado flesh into a bowl, discarding peel, and mash together with chiles and tomatillos. (Guacamole should be chunky.) Mix in salt & pepper. Garnish on top with a few dashes of dried cilantro and a big spoonfull of sour cream.
Chile Salsa Verde
2 T EVOO (Extra Virgin Olive Oil)
1 Clove garlic
1/2 c Minced onion
1 T Flour
1 c Water
1 c Diced green chili, you can use canned or -- poblamo for mild...jalepeno for HOT****
Salt to taste
In oil in a heavy saucepan, saute' garlic and onion. Blend in flour with wooden spoon. Add water and green chili. Bring to a boil and simmer, stirring frequently, for 10 minutes.
You can also put it in a blender after cooking and blend on HIGH for a smoother salsa.
****If you de-seed the jalepenos, it won't be all that hot. If you leave the seeds IN, it will be.
Mexican Rice
1 c Rice (uncooked)
1 t White pepper
1 t Salt
1 c Water
1/2 c vegatable juice or tomato juice
1 c Yellow onion; diced
1 c Rotell (with juice)
3 T canned corn
1 T Chicken base
1 T Garlic powder
1 T Extra Virgin Olive Oil
1 T Chili Powder
Brown the rice in a teaspoon of oil. Be careful not to overcook. Drain rice completely. In a 1-1/2 qt saucepan, combine the water, tomato paste, diced onion, chicken base and remaining ingredients. Place pan on stove and bring to a boil. Reduce heat to low and stir the rice into the liquid. Cover and allow the rice to cook for 20 minutes. Do not stir the rice while cooking.
All served with homemade salsa and taco chips.
68ROX
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some good stuff on here, thanks for the recipies.
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Wife 2.0 and I like to split Valentine's day into two seperate nights. Every Wednesday night is reserved for a late Candle Lit dinner. But we try to bump it up a bit for Valentine's day. I'll put forth my best effort on Romantic Dinner night, and she'll put forth hers on Valentines day.
So here's what I did for last night:
Veal Chops in a Port-Red Wine Sauce.
What'tcha need:
Two Veal Chops.
Salt, Pepper and Garlic powder
A stick of Butter.
1.5 cups of Dry red wine (I went with a Cab)
3/4 cup of Port.
Some fresh Rosemary.
1 cup of sliced mushrooms.
Rub the Chops with Salt/Pepper/Garlic Powder.
In a large Skillet, heat 3 tablespoons of the butter.
At a high heat, sear the **** out of each side of the chops (until brown, maybe 2 minutes a side).
Remove Chops.
Add the Wine and Port to the skillet. Let it boil down for 15-20 minutes.
Add the Rosemary and the rest of the butter to the reduced wine. Reduce temp to medium low.
Return Chops to Skillet (now full of reduced wine and Rosemary) add mushrooms, cover and cook, turning once for 10 minutes (so, 5 minutes a side).
I used a bit of cornstrarch to thicken the sauce, but that's a judgement call there.
It totally kicked ass.
-Sik
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Spaghetti recipe
1 1/2lb lean ground beef
1 teaspoon Lawerys season salt
1 " Italian seasoning
1 " Lemon pepper
1 " Mrs. Dash
2 15 oz cans tomatoe sauce
2 small cans tomatoe paste
1 15oz can stewed tomatoes
28oz water
1 bell lg pepper
1 bunch cilantro
1 bunch green onion
1/2 red onion
4 med mushrooms white
3 bayleaves
You can make your own tomatoe sauce and stewed tomatoes seperatly if you like but it adds some time.
Use a electric skillet cook at 350
Throw in the ground beef, chop fine while cooking and add spices. Continue on 350 when all fat is cooked off add tomatoe sauce and paste and 16oz water stir together.
Go start finely dicing all vegatebles .
Start with the hard veggies 1st red onion, pepper and green onions, make sure to get all the seeds out of the pepper, throw them in finely dice the mushrooms and cilantro toss them in. and 12 oz water, stir. Let cook 5 min.
Turn temp to simmer toss in bay leaves, let simmer for 2 hrs. leave vent on skillet top open. Stirring every 15 min. If it gets to thick ad another 8oz water.
If done right you will get a thick, velvety, meaty sauce.
This will make 3 meals for 2 people bag up the rest in 2- qt size freezer bags and freeze.
great for a couple quick meals down the road.
I usually serve fresh sweet peas and of some sourdough garlic bread and of course a good Chianti.
My friends love it and my girlfriend says "It's extremely good, It's not like anything you can get at a restaurant or in a bottle, Yum" and shes Italian. :)
Hope they aren't lying
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Hi all,
RPM's Enchilada post got me thinking about starting a post where we can share some recipes/methods we know. I became a "foodie" about 10 years ago and have picked up some good ones since then. I am by no means an expert or chef, but I do enjoy cooking. I have had some failures along the way too.. more than a few. I would like to post a few things that have turned out well for me.
First off is my chili recipe. I have won two formal (sponsored) chili cook-offs and a few local informal cook-offs (fund raisers) with this recipe. I have altered it several times to experiment too and so can you to fit your taste. You can't go wrong with this recipe!
INGREDIENTS
• 2 pounds ground beef
• 2 pounds bulk Italian sausage
• 2 (15 ounce) cans black beans
• 2 (15 ounce) cans dark red kidney beans
• 2 (28 ounce) cans diced tomatoes with juice
• 1 (6 ounce) can tomato paste
• 1 large yellow onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 4 red chili peppers, chopped with seeds
• 6 slices cooked thick-slice bacon
• 4 cubes beef bouillon
• 16 ounces beer
• 1/4 cup chili powder
• 1 tablespoon Worcestershire sauce
• 2 cloves garlic, minced
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons hot pepper sauce
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1/2 teaspoon cayenne
• 1 teaspoon white sugar
• ¼ cup brown sugar
• 1 (10.5 ounce) bag corn chips such as Fritos®
• 1 (8 ounce) package shredded Cheddar cheese
DIRECTIONS
1. Preheat oven to 350 degrees
2. Heat a large stock pot over medium-high heat. Cook the ground chuck and sausage in a large sauce pan, and cook, while crumbling, until evenly browned. Drain off excess grease.
3. Meanwhile, place bacon on a parchment paper lined oven pan and cook in the oven for about 35 minutes. Remove from oven and place cooked bacon on a cutting board; cut in to crumbled pieces.
4. Pour in the beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chili peppers, crumbled bacon, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend and simmer over low heat for at least 2 hours, stirring occasionally.
5. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
6. Serve with cheese and fritos. Or if you would rather, serve with cooked white rice.
I'll post up my Gumbo recipe next
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Authentic Creole Gumbo
Ingredients
1/2 cup all-purpose flour
1/2 cup bacon drippings
2 cup coarsely chopped celery
1 large onion, coarsely chopped
1 large green bell pepper, coarsely chopped
5 cloves garlic, minced
2 pound Andouille sausage, sliced
3 quarts Beef stock
1 tablespoon white sugar
salt to taste
3 tablespoons hot pepper sauce, or to taste
3 teaspoon Cajun seasoning blend (such as Tony Chachere's®), or to taste
4 bay leaves
1/2 teaspoon dried thyme leaves
1 (14.5 ounce) can stewed tomatoes
1 (6 ounce) can tomato sauce
2 teaspoons gumbo file powder
2 tablespoons bacon drippings
2 (10 ounce) packages frozen cut okra, thawed
2 tablespoons distilled white vinegar
1 pound lump crabmeat
40 ounces uncooked medium shrimp, peeled and deveined
2 tablespoons Worcestershire sauce
2 teaspoons gumbo file powder
Directions
*It's best to have all your ingredients sliced, chopped, measured, opened, etc.. before your start. Once the roux process begins, you can't leave the stove and take time to do much of anything*
1. Coarsely chop celery, onion, green bell pepper, and garlic and throw into the work bowl of a food processor; pulse until the vegetables are very finely chopped. There will be a lot of juice from the veggies.
2. Make a roux by whisking the flour and bacon drippings together in a large sauce pan over medium-low heat to form a smooth mixture. Cook the roux, whisking/stirring constantly, until it turns a rich mahogany brown color. This can take up to 45 minutes; watch heat carefully and whisk constantly or roux will burn. I always have an extra beer or two close at hand since you are basically a prisoner to this process.
3. Stir the vegetables into the hot roux, and saute until they just start to become tender - 5-10 minutes. Stir constantly.
4. Add the beef broth, sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, Worcestershire and tomato sauces. Simmer the soup over low heat for 1.15 hours, stirring occasionally. . Mix in 2 teaspoons of file gumbo powder at the 1 hour mark.
6. While the gumbo is simmering, at the 1.15 hour mark, heat 2 tablespoons of bacon drippings in a skillet and cook the okra and vinegar over medium heat for 15 minutes. This reduces the "sliminess" of the okra. Remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat and shrimp, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.
You can save money by substituting roasted chicken, other sausage such as Kielbasa or hamhocks - or a mixture of all of it. Just make sure you scale to the recipe.
This is some damn good gumbo! Serve with cooked white rice.
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You....all....SUCK! :furious So many foods to try, so little stomach. :bhead
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I didn't have time to read more than the first four pages, but here's my Potato Salad recipe, for four to six depending on hunger level and additions:
half a dozen firm potatoes, size of a feminine fist
olive oil
apple cider vinegar
prepared mustard
an onion or two
garlic
cornichons
a couple of apples; Granny Smith is nicely sour, but a firm sweet one will also do
pickled capers, the small ones
secret ingredient
Start by peeling and cubing the potatoes to the size of about half of an inch a side (1.5x1.5x1.5 cm or a little less) and cook them in water spiced with a vegetable bouillon cube. This reveals my trick: Cubed potatoes cook much faster and raw ones are much easier to cube! Plus they get some flavour of the cube.
Take a largish bowl, mix about half a cup of olive oil with some tablespoons of cider vinegar and about the same amount of prepared mustard to a vinaigrette. You can grind the pepper in here as well as the "secret ingredient" which in my case is the German Maggi Wuerze, reminiscent to soy sauce. Some herbs like Thyme and Parsley won't hurt. If you wish, you can rub the bowl with a Garlic clove before adding any ingredients, or you can ->
Chop the onion(s) and saute them lightly.
Peel (if you wish) the apples and cube them to match the size of the potatoes.
Slice the cornichons.
When the potatoes are ready (appr. 10-15 mins) pour the water off and mix all of the ingredients in the bowl in smallish proportions to let the vinaigrette mix. You can either let it smooth for even overnight in the refridgerator or serve luke warm right away. I like it quite sour, but my wife prefers if I use the vinegar sparsely. I've never managed to make two sets alike.
Serve with wieners or any kind of pork.
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Mmmmm food....
Alright, my chili:
1lb fresh ground beef
1 green pepper
2 red chili peppers
2 habanero peppers (usually 1 1/2... more than that and you get semi-liquid fire depending on how large you dice them)
1 yellow onion
1 bottle of Chi-Chi's hot salsa (http://www.chichis.com/Salsas-Dips/34-Thick-Chunky-Fiesta-Salsa-Hot)
1 can of jalapenos diced tomatoes (I use www.delmonte.com/products/detail.aspx?id=229)
1 package of your favorite hot chili powder mix
Salt, pepper, onion powder and garlic powder to taste
Couple cans of dark red kidney beans
Big bowl
Cooking pot
Dice the peppers, add to bowl. Add salsa to bowl. Drain, rinse & add kidney beans to bowl. Add (drained) diced tomatoes to bowl. Don't add onions or mix yet. Cover and refridge overnight.
Dinner time, dice up the onions and brown the meat (salt, pepper, onion powder and garlic powder added to meat). Put the bowl of ingreds into cooking pot. Add more salt, pepper, onion powder and garlic powder to pot. Add the onion, powdered mix, enough water to make it soupy and meat. Boil for 2 hours or so, keeping the water levels up.
This will feed 3 very hungry people.
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I'll be copying and pasting the new recipes soon. Got em all saved and have enjoyed many
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Simple Chicken Salsa
3 chicken breasts
1 small jar of tostitos salsa dip mild
1 bag of shredded cheddar
place the trimmed and lightly salted and peppered breasts flat in a small casserole dish
dump jar of salsa dip on top
dump mountan of shredded cheddar on top of that
Bake in oven at about 400 for about 45 minutes, until meat is just white but still juicy.. add sides to taste..
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Simple Chicken Salsa
3 chicken breasts
1 small jar of tostitos salsa dip mild
1 bag of shredded cheddar
place the trimmed and lightly salted and peppered breasts flat in a small casserole dish
dump jar of salsa dip on top
dump mountan of shredded cheddar on top of that
Bake in oven at about 400 for about 45 minutes, until meat is just white but still juicy.. add sides to taste..
That looks like good Sunday Football food right there! Thanks!
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Chicken and pork marinade for BBQ and grilling. This amount is enough for 15 wings and 3 skinless breasts (tested yesterday). Scale to your menu. This also works well with pork chops and pork tenderloin.
1/2 cup soy sauce
1/2 cup honey
1/4 cup sesame oil
1/4 cup rice wine vinegar
1 tablespoon lime juice
2 cloves garlic minced.
1. Mix all ingredients well
2. Place chicken and marinade in a 1 gallon ziplock sack.
3. Let sit in a fridge for at least and hour but recommend 12 hours.
4. Prepare grill for medium high heat (350 degrees).
5. For chicken breasts, grill over direct heat for 5-6 minutes per side in a covered grill. Do NOT over cook.
6. For wings, thighs, and legs, BBQ indirect heat at 250 degrees. 1.5 hours for wings, 2 hours for thighs, 1.45 hours for legs. Do NOT over cook.
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buttermilk buiscuits
2 cups of self rising flour
1 tsp of baking powder
1/2 cup of lard
1 1/4 cup of buttermilk
mix with hands, cut biscuits thick, grease cookie sheet, place just above middle of oven, bake at 400 until tops are brown... butter tops and serve... makes 8-10 biscuits
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Ammo, that looks tasty.
Skyrock, have you tried aluminum free baking powder? love good biscuits. We use Whitelily flour for biscuits.
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Ammo, that looks tasty.
Skyrock, have you tried aluminum free baking powder? love good biscuits. We use Whitelily flour for biscuits.
Randy - it is tasty! The vinegar, soy sauce, and lime juice really do a job on the chicken; super tender if you let it sit for several hours. The honey and sesame oil give it a nice glaze when cooked. Try it and let us know your thoughts.
I agree on White Lily flour - the best for biscuits
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(http://www.reactiongifs.us/wp-content/uploads/2013/07/homer_cereal_fail.gif)
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Wow, I remember when this thread first was made! Will have to contribute to it tomorrow.
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Wow, I remember when this thread first was made! Will have to contribute to it tomorrow.
Yeah me too - I remember adding a pretzel dip I make - btw - is 68Rox still a board member?
anyway, don't remember where I got this from, not my own concoction, but the kids and I love it
Enjoy :
Taco Bake
Ingredients:
1 pound ground beef
(sometimes I brown up ground chicken or turkey and mix 1/2 and 1/2 beef and other-- kids know and give me that dirty look :) )
1 packet taco seasoning
* water as called for on back of seasoning packet
3 or 4 large flour tortillas (8-inch size)
1/2 cup Salsa
1 1/2-2 cups shredded Mexican cheese blend
Directions:
Brown and crumble ground beef. Drain excess grease.
Add in taco seasoning and water (following directions on back of seasoning packet).
Once the taco meat is ready, turn off heat and add in 1/2 cup salsa
Give it a good stir until thoroughly combined.
Preheat oven to 350F degrees.
Spray an 8-inch round baking pan with nonstick cooking spray.
Layer the bottom of the pan with a flour tortilla.
Now add about 1/3 of the ground beef taco filling on the first layer.
Then add 1/3 of the shredded cheese.
Continue until you are done with all the layers: another tortilla, more taco mixture, more cheese.
Bake at 350F degrees for about 15-20 minutes.
Until cheese is melted and edges are slightly golden brown.
Allow to cool for a couple of minutes.
Then slice and serve.
I like mine with some sour cream and diced tomatoes on top.
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Bad Arse Meatloaf.
This recipe can be tweaked so many ways to suit your tastes makes it more of a guideline than a static recipe. It just what happens to be supper tonight (along with fresh green beans and mashed potatoes).
The success to this recipe is using bread and milk vice bread crumbs. It makes it super moist. You can substitute bison, pork, sausage, or ground turkey for any of the meat. You can add cheese such as feta, cheddar, havarti, whatever. Carrots, capers and whatever vegetable you like will work. I even wrap the loaf in bacon for a killer meal.
2 Tbs. plus 1 tsp. canola or olive oil
1 medium yellow onion, chopped
1 cup small-diced red bell pepper
2 large cloves garlic, finely chopped
1 cup stout (such as Guinness)
4 oz. medium-coarse white bread, such as Italian or French, cut into 2-inch pieces (about 2-1/2 cups)
1 cup whole milk
1 lb. ground lamb
1 lb. ground sirloin
2 large eggs
4 Tbs. chopped fresh basil
2 Tbs. finely chopped jalapeño pepper (seeded if you like)
1 Tbs. chile powder
2 lightly packed tsp. finely grated lime zest
2 tsp. ground cumin
1 Tbs. Worcestershire sauce
Kosher Salt
Freshly ground black pepper
2 Tbs. ketchup mixed with 1 Tbs. pureed canned chipotle in adobo
Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, bell peppers, and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes. Add stout and let simmer till almost dry. Transfer to a large bowl and let cool until warm.
In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop and add to the bowl with the onion mixture.
Position a rack in the center of the oven and heat the oven to 375°F.
Add the sirloin, lamb and eggs to the onion mixture. Scatter the basil, jalapeño, chile powder, lime zest, and cumin over the meat, and then sprinkle with the Worcestershire, 2-1/4 tsp. salt, and 1/2 tsp. pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.
Line a 9x13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10x4-inch rectangular block (it becomes loaf-shaped as it cooks). Spread the chipotle ketchup over the top and lightly down the sides of the meatloaf to glaze it.
Bake until an instant-read thermometer registers 160°F in the center of the meatloaf, 40 to 55 minutes.
Let the meatloaf rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices.
I got the idea of this recipe from Fine Cooking dot com (http://www.finecooking.com/articles/cyor/meatloaf.aspx)
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Bad Arse Meatloaf.
This recipe can be tweaked so many ways to suit your tastes makes it more of a guideline than a static recipe. It just what happens to be supper tonight (along with fresh green beans and mashed potatoes).
The success to this recipe is using bread and milk vice bread crumbs. It makes it super moist. You can substitute bison, pork, sausage, or ground turkey for any of the meat. You can add cheese such as feta, cheddar, havarti, whatever. Carrots, capers and whatever vegetable you like will work. I even wrap the loaf in bacon for a killer meal.
2 Tbs. plus 1 tsp. canola or olive oil
1 medium yellow onion, chopped
1 cup small-diced red bell pepper
2 large cloves garlic, finely chopped
1 cup stout (such as Guinness)
4 oz. medium-coarse white bread, such as Italian or French, cut into 2-inch pieces (about 2-1/2 cups)
1 cup whole milk
1 lb. ground lamb
1 lb. ground sirloin
2 large eggs
4 Tbs. chopped fresh basil
2 Tbs. finely chopped jalapeño pepper (seeded if you like)
1 Tbs. chile powder
2 lightly packed tsp. finely grated lime zest
2 tsp. ground cumin
1 Tbs. Worcestershire sauce
Kosher Salt
Freshly ground black pepper
2 Tbs. ketchup mixed with 1 Tbs. pureed canned chipotle in adobo
Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, bell peppers, and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes. Add stout and let simmer till almost dry. Transfer to a large bowl and let cool until warm.
In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop and add to the bowl with the onion mixture.
Position a rack in the center of the oven and heat the oven to 375°F.
Add the sirloin, lamb and eggs to the onion mixture. Scatter the basil, jalapeño, chile powder, lime zest, and cumin over the meat, and then sprinkle with the Worcestershire, 2-1/4 tsp. salt, and 1/2 tsp. pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.
Line a 9x13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10x4-inch rectangular block (it becomes loaf-shaped as it cooks). Spread the chipotle ketchup over the top and lightly down the sides of the meatloaf to glaze it.
Bake until an instant-read thermometer registers 160°F in the center of the meatloaf, 40 to 55 minutes.
Let the meatloaf rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices.
I got the idea of this recipe from Fine Cooking dot com (http://www.finecooking.com/articles/cyor/meatloaf.aspx)
That sounds pretty damn good.
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get in truck-drive 2 blocks to resturant drive thru buy two or 3 carne quisada or chicken fajita tacos--go on to work or back home--depending what day it is
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That sounds pretty damn good.
It was good!
(http://i207.photobucket.com/albums/bb1/bigsargewells/Meatloaf_tires005.jpg) (http://s207.photobucket.com/user/bigsargewells/media/Meatloaf_tires005.jpg.html)
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It was good!
(http://i207.photobucket.com/albums/bb1/bigsargewells/Meatloaf_tires005.jpg) (http://s207.photobucket.com/user/bigsargewells/media/Meatloaf_tires005.jpg.html)
(http://i.imgur.com/KS4y0eD.gif)
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:rofl
You eat that meatloaf too often and that is exactly why will happen.
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Oh my God!
I'm scarred for life !
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Bluberry's post is actually inappropriate for this thread considering hungry people with appetites will be severely affected in a negative way. :lol
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Yeah me too - I remember adding a pretzel dip I make - btw - is 68Rox still a board member?
anyway, don't remember where I got this from, not my own concoction, but the kids and I love it
Enjoy :
Taco Bake
Ingredients:
1 pound ground beef
(sometimes I brown up ground chicken or turkey and mix 1/2 and 1/2 beef and other-- kids know and give me that dirty look :) )
1 packet taco seasoning
* water as called for on back of seasoning packet
3 or 4 large flour tortillas (8-inch size)
1/2 cup Salsa
1 1/2-2 cups shredded Mexican cheese blend
Directions:
Brown and crumble ground beef. Drain excess grease.
Add in taco seasoning and water (following directions on back of seasoning packet).
Once the taco meat is ready, turn off heat and add in 1/2 cup salsa
Give it a good stir until thoroughly combined.
Preheat oven to 350F degrees.
Spray an 8-inch round baking pan with nonstick cooking spray.
Layer the bottom of the pan with a flour tortilla.
Now add about 1/3 of the ground beef taco filling on the first layer.
Then add 1/3 of the shredded cheese.
Continue until you are done with all the layers: another tortilla, more taco mixture, more cheese.
Bake at 350F degrees for about 15-20 minutes.
Until cheese is melted and edges are slightly golden brown.
Allow to cool for a couple of minutes.
Then slice and serve.
I like mine with some sour cream and diced tomatoes on top.
Thanks for the idea! We just had some and it was great, even heavily modified according to what we had in the cupboard.
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Now that it's almost finished and the Spring Meeting participants are obviously happily burping, here's my BBQ sauce:
all measures are approximate...
1 onion +
2 garlic cloves sauteed
1 cup of prepared mustard
3/4 cup of apple cider vinegar
3/4 cup of brown sugar
ginger root, the size of the little finger, grated
2 tbsp chili powder
1 tbsp black pepper
1 tsp white pepper
1 tsp cayenne pepper
1 tbsp soy sauce
smoked salt
Let the sauce simmer for about half an hour or more until the onions have melted.
Works well with pork neck, first as marinade and then in the oven as glaze. Cook slowly in a mild temperature.