Aces High Bulletin Board
General Forums => The O' Club => Topic started by: ROX on June 25, 2008, 02:18:39 PM
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Last year was a HOOT! Page after page of recipes--some international dishes...and most who tried them and served them to family & friends looked like the hero.
(Hey--no brain surgery/rocket science here--if you can follow directions, you can look like Emeril Lagassi too!)
As per last year, I will try and match you guys recipe for recipe and all national and international recipes are appreciated. Have some great food in Iceland? POST IT! Have a great dish from Germany or Russia? Let's see it! Of course there's some great Mexican and BBQ we need to get on here. My grandparents used to make icecream on the front porch with out electricity! Of course, anything with BACON gets extra points.
So here's goes with the 2008 version! Let's get it ON!
Shrimp Creole "Big Batch"
4 Tablespoons Olive Oil
2 Cup Chopped Celery
2 Large Onion, Sliced (wagon wheels)
2 lb Shrimp, cooked or fresh (deveined & de-tailed)
1 Teaspoon Kosher Salt
5 Teaspoons Chili Powder
2 ½ Cup Tomato Juice (Or V8)
2 Tablespoon White Vinegar
2 Teaspoon Sugar
Sautee the celery & onions in a large sauce pan in the olive oil. If shrimp are uncooked, add just after the onions have carmelized (if shrimp are canned or pre-cooked, add in the last five minutes of cooking). Stir OFTEN!
Add salt, chili powder, tomato juice, vinegar & sugar. Stir well over medium high heat until starting to bubble, then cover and turn to low (add pre-cooked or canned shrimp at this point) and cover. Cook on low for 5 additional minutes.
Serve over hot rice.
ROX’s Optional Additions:
1 small can bay shrimp
1 T Emeril's Bayou Blast (If you need the recipe from last year's thread, let me know)
3 Large Cloves Garlic, finely diced (add when sauteeing onions)
1 can of pre-cooked oysters + juice (add in last 5 minutes)
6 oz of imitation crab, coursely cut (add in last 5 minutes)
Ditch the tomato juice and use a 16 oz can of tomato sauce instead
Serve with cayenne pepper & chilli powder to taste at the table or tobasco/hot sauce
1 can black olives roughly cut (add last 5 minutes)
Substitute crawfish or crawfish tails for shrimp
:salute
ROX
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I would give my right ... well.... anybody have a good Cioppino recipe?
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Not exactly a "cheap" meal to make, but you get the Calabresean feel with a hint of Sicily.
If your local seafood contact has slim pickings, look around. Your local restaurants have to get them from somewhere.
You could use imitation crab, but don't if you don't have to. You can also swap out the butter for extra virgin olive oil if you are heart healthy.
There are some west coast versions that call for octopus & limpets--but we're not going there for this one.
As you request:
Cioppino
Prep Time 10 min
Cook Time 45 min.
Serves 13
Ingredients
3/4 cup butter
2 onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
1 1/2 cups white wine
1 1/2 pounds large shrimp - peeled and deveined
1 1/2 pounds bay scallops
18 small clams
18 mussels, cleaned and debearded
1 1/2 cups crabmeat
1 1/2 pounds cod fillets, cubed
Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!
Yield: 13 servings
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Thanks Rox, NO freakin way that is 13 servings though.... cause I may not share.
I used to have a recipe' that called for marinara sauce instead of the tomatos. Can't find it but this looks really good.
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With the Basil, Oregano, Thyme, wine & broth making a version of a marinara...this is a "soup as a meal", so either could work. I like the Mediteranian version over the fancy west coast versions. You could easily pay $35 bucks for a decent sized bowl at a fancy joint in Las Vegas.
Making it at home is WAY better.
Oh...and a really basic Marinara Sauce (Emeril's, not mine):
Basic Marinara Sauce
1 tablespoon garlic-infused olive oil (If you don't know how, just ask)
1 medium onion, sliced
1 teaspoon Italian seasoning blend
1 (28-ounce) can tomato puree
1 (28-ounce) can whole tomatoes with basil
1 (28-ounce) can tomato sauce
1 (2-ounce) can sliced black olives
One-half teaspoon freshly ground black pepper
1 tablespoons chopped fresh parsley
Heat the olive oil in a large Dutch oven. Add the onion and cook (sautee), stirring, until soft. Add the Italian seasoning and cook 1 minute. Add the rest of the ingredients, cover and simmer for 3 hours. If you need to free up your range for another dish, transfter to crock pot on low).
You can make a multitude of dishes using this as a base. Freeze it in containers to pull out when needed. Make & freeze on the weekends. Then during the week when time is scarce...re-heat and use it over vegatables (squash, zucchini, etc) or add some shrimp and serve over pasta. You look like the genius.
(ED: I would add 1/2 T freshly ground white pepper as well, but that's just me.)
Makes 8 servings
ROX
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Geez Rox, sounds like you are quite the Chef! I used to fly AW with a guy who went by the cpid Mouse. He was a Cajun guy who sounded like he was quite the chef himself.
For those of you who want to make a good finger food try this if you like stuffed Jalepeno's.
Jalapeno's (fresh or canned) cut in 2, lengthwise. Remove seeds.
Fill with cream cheese.
Wrap with Bacon.
Bake @ 350 for about 10-15 minutes (or until the bacon is cooked).
I used to make these with a breading, but the bacon wrapped ones are oh so good!
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Real Football Food for Real Football Fans.........
the white lightning sammich
disclaimer: you must LOVE horseradish.
a ZetaNine favorite for mucho years...got if from a NY deli I used to go to. they called it the "white lightning"
four ingredients:
*Go out and get yourself a tub of this stuff..........but.......it has to be Swiss Almond White Cheddar.
(http://www.osceolacheese.com/catalog/images/merktsalmondswiss.gif)
*now get a bottle of fresh ground horseradish (not creamed)
*grab two pounds of thinly sliced high quality top round roast beef sliced fresh from your deli
*fresh loaf of Pumpernickel bread.
When ya get home........place the cheese spread in a bowl and add at least a HEAPING tablespoon of the horseradish.......and mix it in....cover and set in back in the fridge for an hour.
when ready...spread this stuff liberal and thick on two pieces of the Pumpernickel, drop a heaping helping of the roast beef on it, and slap it together into a sammich........serve with dill pickle, chips and a beer.
thank me later
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Actually I am not--I'm just a regular guy who loves to cook.
Very, very, lucky to have ran a "racino" inside a thouroughbred race track for 3 years...worked extensively with Chef Jimmmy on planning all the VIP Buffets and Special Events. Picked up a lot of pointers as well as recipes.
Gotta tell ya, some of the folks who volunteered their own personal & family recipes last year tasted WAY better than some restaraunt stuff I have had! Hoping this year will be just as awesome!
Thanks for yours ( I WILL try it, and BTW you are the first this year to get bonus points for BACON!
Keep 'em coming!
ROX
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WoooHoooo Bacon Bonus Points!!! :rock
Are you familiar with Jim Gaffigan's comedy bit on Bacon? Hilarious.
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My son's hot wing meal. I don't believe that he made this one up entirely on his own, but he's out of town, so I can't credit the source.
3 - 5 lb. wings
1 bottle of BBQ sauce of your choice (he chose Country Bob's)
1 and 1/2 tsp Cayanne Pepper, finely chopped
1/4 tsp salt
2 tsp black pepper
1/2 tsp minced garlic
1 tsp minced onion
3 tbs Worcesterchire sauce
1 tbs tabasco sauce
1 tbs cajun spice
Blend all spices/sauces together.
Place wings and spice/sauce mix into crock pot
Heat on low for 4 hours.
Serve with rice.
It was too hot for me, frankly... the version he gave me had some other hot sauces/spices added... I didn't make it past the finger taste without getting bread. At any rate, he brought these to school ~ his classmates loved it. Ahh... can't the youngsters hack it so much better than us old folks?
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Can of pork and beans, open top, place on burner, stick hotdog in middle of can. Lunch. :D Yea sounds stupid but i've actually cooked them like that while camping when it was raining and i didn't feel like sitting out in the rain getting wet cooking.
I'll see if i can get my ex girlfriends recipe for lasagna. Best i ever ate. :aok She was a psycho, but man could she cook. :)
Here's one my mom used to make but i can never seem to do it right. Think it's like 2 to 4 cups rice, then add 1 can of mushroom soup, don't add the water or milk to it just dump it in the rice, 1 can or 2 if you want of tuna fish. Let it simmer a bit to cook the soup and tuna then eat.
Anyone having a good meatloaf recipe i'm up for that. :D I love meatloaf. :aok
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I'm looking for a killer egg salad recipe. You know, for sammies? Hit me up with your best recipe, yo.
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I'm looking for a killer egg salad recipe. You know, for sammies? Hit me up with your best recipe, yo.
For you Diablo....one from the personal recipe box!
Egg Salad Sandwich (Mediteranian)
4 medium eggs
1/4 cup mayonnaise (extra for spreading)
1/2 lemon, juiced
3 T Extremely finely diced celery
2 T Extremely finely diced stuffed Spanish Green Olives
1/4 T freshly ground black pepper (Or 6 turns from a pepper mill)
2 pieces of fresh lettuce
8 slices whole grain bread, slightly toasted (Beefsteak Rye works great, whole wheat is better)
Cook the eggs 10 minutes in a saucepan of simmering water to cover. Drain, cool under cold running water, and peel.
Roughly mash the eggs in a bowl with the mayonnaise, and lemon juice.
Season with pepper. Include olives & celery, mix thouroughly.
Spread 2 slices of toast with mayonnaise, if you like. Spread each with 1/2 of the egg salad. Place a large piece of lettuce on each, top each sandwich with another slice of toast and serve.
Options: (Pick ONE for each making)
Black olives instead of green olives
Greek Olives (pitted) + 1/2 T Greek Seasoning
2 T REAL bacon bits
A dab of dijon mustard on one side of the bread as well as a dab of mayonaise
ROX
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TXMom...those look awesome!!! With that length of time is the meat falling off the bone?
The only "heat" in that recipe is the cayenne. Dropping that by half might be what makes it work for "non-spicy" folks.
For spicy folks...serving that with ODBAL's bacon-wrapped jalepenos would ROCK! Add a Caesar Salad? That would be kickin'!!!! :rock
ROX
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Fast Pretzel Dip
1 package Philadelphia Cream Cheese- softened
1 jar Pimento Cheese Spread
Garlic Powder
Worcester sauce
Mix cheese together, I use a hand blender
Garlic powder to taste – I give it good 2 or 3 shakes- less if Wife wants some
Teaspoon or so of Worcester – blend in
Grab a bag of pretzels, can of beer, sit down and watch a game balancing dip and can of beer on stomach shelf that the kids laff at :)
My Meatloaf
1 lb lean ground beef
1 lb ground pork
½ green pepper
1 onion
1 egg
1 handful of oatmeal flakes
Garlic powder
1 small can of tomato paste
Wash hands while letting meat come to room temperature
Wash hands again
Chop onions and green pepper into fine pieces
Mix pork and beef with hands in a large bowl, add chopped peppers and onions
Add 1 raw egg, handful of oatmeal, and a few shakes of garlic powder, mix well.
Pre-heat oven to 325, place mixture in a breadloaf pan- I always line it with tin foil- cleanup is way easier, put on center rack and cook for 30 minutes, pull out and spread tomato paste on top and place back in oven for 10 to 15 minutes – my kids love it.
NwBie
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Nwbie: that pretzel dip looks great. I'm going to the store this afternoon so I can make it tonight.
I like your quick & easy meatloaf.
Also...excellent reminder about hand washing. It's SO crucial with fresh meats (beef, pork, poultry) about being carefull with your cutting board, counter tops, etc. ABC did a special about it a few years ago and it was shocking how much bacteria (ecoli, etc) there was in the average kitchen!
There are SO many ways to do meatloaf, including the classic...
Mom’s Meatloaf
1/2 cup fresh bread crumbs -- (about 2 slices)
1/4 cup milk
2T olive oil
1/2 cup onions, -- finely diced
1 garlic clove, -- minced
1 LB ground beef chuck OR ground round
1/2 LB ground pork butt or sweet sausage
2 large eggs, -- lightly beaten
1/3 cup grated Romano or Parmesan
¼ T fennel seeds (hard to find, you can order them on the internet)
1/4 T dried oregano
1/4 cup chopped parsley
1/3 cup chopped green pepper (optional)
Salt and freshly ground black pepper (to taste)
Soak the bread crumbs in milk. Preheat the oven to 450 degrees. Lightly grease a loaf pan.
Heat the olive oil. When hot add the onions and saute for about 8 minutes or until golden and beginning to brown. Add the garlic and saute for a few seconds. Remove the skillet from the heat and transfer the contents to a mixing bowl.
Add the soaked bread crumbs, ground chuck and ground pork butt and mix with 1 egg. Add grated cheese, fennel, oregano, and parsley. Season to taste with salt and pepper. (Saute some of the mixture before tasting and adjusting for seasoning.)
Transfer the mix to a loaf pan and bake at high heat for 15 minutes. Lower the heat to 350 degrees and bake for 1 hour or until the internal
temperature reaches 165 degrees.
Carefully drain any fat and let rest at LEAST 15 minutes before cutting, or it falls apart.
Yield: 6 servings
ROX
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Oh....I I can't forget the meatloaf I have been making lately...
You will figure out why.
The Doctor Has Been Griping About My Weight & Cholesterol Meatloaf
1/2 cup fresh bread crumbs -- (about 2 slices)
1/4 cup skim milk
2 T olive oil
1/4 cup onions, -- finely diced
¼ cup green onions, finely diced
1 garlic clove, -- minced
1 1/2 LB ground turkey BREAST
1 large egg, -- lightly beaten (or Eggbeaters)
1 T Basil
1 T dried oregano
1 T worchestershire sauce
½ T hickory liquid
4 T catsup or barbecue sauce
freshly ground black pepper to taste
Soak the bread crumbs in milk. Preheat the oven to 450 degrees. Lightly "grease" a loaf pan with non-calorie, non-stick spray.
Heat the olive oil. When hot add the onions and saute for about 8 minutes or until golden and beginning to brown. Add the garlic and saute for a few seconds. Remove the skillet from the heat and transfer the contents to a large mixing bowl.
Add the soaked bread crumbs, ground turkey breast and mix with 1 egg. Add grated cheese, fennel, oregano, and parsley. Season to taste with salt and pepper. (Means season to your own "tastes"--don't eat raw meat).
Transfer the mix to a loaf pan and bake at high heat for 15 minutes. Lower the heat to 350 degrees and bake for 1 hour. 15 minutes prior to taking it out of the oven, top with catsup or barbecue sause of your choice. (You CAN use a meat thermometer--175 and it's done)
Carefully drain any fat and let rest at LEAST 15 minutes before cutting.
Yield: 6 servings
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Meatloaf........the definitive comfort food.
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The meatloaf I WISH I could make... :(
Forget The Diet Meatloaf
1/2 cup plain dried bread crumbs
1/4 cup chopped parsley
2 large eggs, lightly beaten
2 T whole milk
1/2 cup grated Romano cheese
1/4 cup chopped sun-dried tomatoes
¼ cup spanish stuffed olives
½ T salt
3/4 T freshly ground black pepper
1 ½ LB ground chuck or ground round
10 oz sliced ham, about 10 slices
1 T worchestershire sauce
2 T REAL Bacon bits
3 slices of THICK bacon
Preheat the oven to 375 degrees F.
In a large bowl, stir together the bread crumbs, parsley, eggs, milk, cheese, sun-dried tomatoes, salt, and pepper. Add the beef, bacon bits and gently stir to combine, being careful not to overwork the meat.
On a baking sheet lined with parchment paper, lay out the ham, overlapping the slices, into a large rectangle shape. In the middle of the rectangle, place the beef mixture, shaping into a loaf. Using the parchment paper, wrap the ham up and around the beef loaf to cover completely. Place the three slices of bacon on the top and squeeze the parchment-covered loaf with your hands to secure the ham and solidify the shape of the loaf.
While still covered in parchment, bake the loaf until the internal temperature reaches 165 degrees F on an instant-read thermometer (about 60 minutes). Remove from the oven and let cool, pouring off any fat.
(The parchment idea is from a Giadia De Laurentis show...it keeps everthing together without making a mess...that...and she is one HOT little mynx!!!)
Also makes excellent sandwiches.
Also clogs your arteries, but it tastes REALLY good.
ROX
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(http://starsmedia.ign.com/stars/image/article/855/855738/will-ferrell-20080228043332232.jpg)
MA!!!! MEATLOAF!!! *@%@# :rofl
Great thread and good looking recipes I will definitely try. I have a great bruschetta recipe I will post (when I get home) that goes great with any Italian dinner.
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"Also...excellent reminder about hand washing. It's SO crucial with fresh meats (beef, pork, poultry) about being carefull with your cutting board, counter tops, etc. ABC did a special about it a few years ago and it was shocking how much bacteria (ecoli, etc) there was in the average kitchen! "
Rox
The only reason I got in the habit was because of a trip we made up north... We stay at a small resort our friends own outside of Rhinelander WI, 8 cabins on a lake -they have a bar-nice beach- kids are safe- no need to drive sloshed anywhere - real fun place for all.. anyway a friend and I were sitting drinking beers and watching a guy who was renting a cabin at the resort, he was cooking chicken on a grill... he put the chicken on the grill with his hands...took a few chips out of a bowl on the table and ate them.. and moved some of the chicken around on the grill with his hands.. as his little ones reached into the bowl for chips and licked their fingers... my buddy Don sayz... gonna be interesting in that cabin for the next couple of days.. I -clueless-- ignored the statement and just kept drinking and talking...
That whole family was in the hospital the next night with the flu symptons... their week was ruined.. I asked Don how he knew and he talked about the chicken and the chips... boy was I clueless.. ever since I am washing my hands and countertops constantly as i cook..
EASY POTATO SIDE FOR GRILLING
Tin Foil
Potato(s) 1- for each adult – I usually figure ½ per child under 10
Butter (or I can’t believe it aint stuff)
Sliced Onions, break into small rings
Chopped Green Peppers – (usually only for the adults portions)
Salt, Pepper, Paprika
Slice potatoes 1/8 to ¼ inch thickness
Spread in center of about 11 inch long piece tin foil, spread onion rings and some green peppers over potatoes, a few shakes of salt and pepper and a shake of paprika over top
Place about a teaspoon of butter or substitute on top and fold tin foil into a nice tight package – sometimes I wrap with a second piece to keep larger pack sealed.
Cook for 30 minutes on the grill turning every ten minutes. Easy and tasty side dish – with very little cleanup required.
NwBie
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http://www.globe-guardian.com/archives/twisted/tl0004.htm
Road Kill Recipes
:aok
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The only reason I got in the habit was because of a trip we made up north... We stay at a small resort our friends own outside of Rhinelander WI, 8 cabins on a lake -they have a bar-nice beach- kids are safe- no need to drive sloshed anywhere - real fun place for all.. anyway a friend and I were sitting drinking beers and watching a guy who was renting a cabin at the resort, he was cooking chicken on a grill... he put the chicken on the grill with his hands...took a few chips out of a bowl on the table and ate them.. and moved some of the chicken around on the grill with his hands.. as his little ones reached into the bowl for chips and licked their fingers... my buddy Don sayz... gonna be interesting in that cabin for the next couple of days.. I -clueless-- ignored the statement and just kept drinking and talking...
That whole family was in the hospital the next night with the flu symptons... their week was ruined.. I asked Don how he knew and he talked about the chicken and the chips... boy was I clueless.. ever since I am washing my hands and countertops constantly as i cook..
[public service announcement]
Nwbie :salute
I think you just saved some AH O'Clubbers a trip to the emergency room :aok
Emeril refers to them as "Those bird rules". It's not a good Thanksgiving (or in their case vacation) when folks are hurling their innards up and going to the ER.
Hand washing...not touching raw (or even cooking) meat with your hands--touching other food items or plates/utensils---NEVER putting a cooked meat item in the same bowl/platter that you took it over to the grill/oven in raw to later serve after it's cooked--proper tempretures, warm up to the number 170 degrees.
We talked about food thermometers last year, but it's been a year. If you cook MEAT, get a meat thermometer. Why? Most people overcook, turkey especially. Remeber the scene in National Lampoon's "Christmas Vacation" when Clark cuts the turkey and explodes in a cloud of dust? Sure, it's a joke, but most people end up eating dry, overcooked turkey on Thanksgiving because someone trusted that little red pop-out indicater instead of using a meat thermometer.
We get a meat injector (looks like a giant hyperdermic needle) and inject a mix of melted butter & hickory liquid smoke into all the meat areas the night before, then again as well as baste. Stuffed, we cook until it's exactly 170 degrees F in all major meat areas (breast and thighs). It's the juciest turkey ever.
Some people undercook their poultry. Get ready to pray to the porcelin god and get out the major medical card 'cuz your going to the emergency room. Undercooked poultry can look "pinkish" (except for smoked poultry). I had a boss once who did some chicken on the grill and undercooked it. The next day he was in a motel in Colorado so sick he could barely stand. The reason? He had undercooked the chicken.
A meat thermometer can run from $7 to over $40. Get the metal $10 one that either comes with a pocket holder or the larger one. It will have a round analog dial that includes beef rare, beef medium, beef well, fish, pork and poultry settings. You could get fancy-schmancy digital ones with all the bells & whistles, but it's overkill. Ever see the chefs at the casinos? Look at their pocket! You will see a analog meat thermometer a bit bigger than a pen. Poultry is done at exactly 170 F. For $10 bucks you not only save a trip to the hospital, but when the food comes to the table you look like a genuis!
I smoked a turkey on the grill for Thanksgiving (Yes...I did the ANTI-Turkey again) and my mother-in-law marveled at how juicy it was. (They took all the leftovers of that turkey home with them). There was no secret other than a meat thermometer.
Great story nwbie!
[/public service announcement]
(BTW: Where do you live, Nwbie? I'm from Waukegan, IL)
ROX
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I was over rookland today, and couldn't HELP but to think of this one.
“Bananas For The Alt-Monkeys”
4 bananas
1/2 cup heavy cream
1 cup semisweet chocolate chips
1/2 cup chopped roasted peanuts
3 T powdered sugar
Peel the bananas and cut them in half crosswise so that you now have 2 short pieces. Insert an ice-cream stick or half of a bamboo skewer into each piece so that it has a handle. Wrap each banana half in a piece of aluminum foil and place in the freezer until frozen solid, 4 to 6 hours or overnight.
Place the cream in a small saucepan and bring to a gentle simmer over medium heat. Remove from the heat.
Place the chocolate chips in a medium mixing bowl, then carefully pour the hot cream over the chips. Let the chocolate and cream sit undisturbed for a minute or two, then stir with a small spoon or rubber spatula until the mixture is blended and smooth and the chocolate is completely melted, about 2 minutes.
Place the nuts in a small mixing bowl chop into small pieces.
Remove the bananas from the freezer and unwrap.
Cover a small baking sheet with waxed paper or aluminum foil.
Holding the stick or skewer, dip one banana half in the melted chocolate and cream until completely coated.
Sprinkle the coated banana with about 1 tablespoon of the chopped peanuts.
While still warm, sprinkle each covered banana with powdered sugar.
Set the banana on the covered baking sheet and repeat with the remaining bananas and coatings.
Serve immediately or cover tightly and return the bananas to the freezer until ready to serve.
Kids LOVE these!
This is also very popular with the 4:20 crowd.
Yield: 8 servings
See ya at 40,000'
ROX
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"(BTW: Where do you live, Nwbie? I'm from Waukegan, IL)
ROX "
I'm in Oak Lawn IL - S west near burb of Chicago - all the Chicago cops & Firemen live just east of me in the Mount Greenwood section of Chicago... lived all over the area - grew up in the west side of the city - Austin District, lived in Lake Forest during college days - frequented some of the Waukegan and Highwood -uuummm dancing establishments during the late 70's :)
Bensenville, Itasca, Crestwood, now Oak Lawn - I have pretty much got the city perimeters memorized :D
Sloppy Joes for the kitchen inept
1 lb Ground Beef
1 medium Onion
3 T White Vinegar
2 T Sugar
1 T Worcester
1 cup Ketchup ( I like to go with adding 1/4 cup BBQ sauce - wife objects, I ignore)
1/2 cup Water
Mix water,Vinegar,sugar,Worcester,Ketchup in a small saucepan - bring to a boil - reduce and simmer for 10 minutes
Brown ground beef & Chopped onion, add cooked sauce and simmer for 5 or so minutes - serve on hamburger buns
My girls love it - and they are picky eaters - I luv the simple quick recipes.
NwBie
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Fast Pretzel Dip
1 package Philadelphia Cream Cheese- softened
1 jar Pimento Cheese Spread
Garlic Powder
Worcester sauce
Mix cheese together, I use a hand blender
Garlic powder to taste – I give it good 2 or 3 shakes- less if Wife wants some
Teaspoon or so of Worcester – blend in
Grab a bag of pretzels, can of beer, sit down and watch a game balancing dip and can of beer on stomach shelf that the kids laff at :)
My Meatloaf
1 lb lean ground beef
1 lb ground pork
½ green pepper
1 onion
1 egg
1 handful of oatmeal flakes
Garlic powder
1 small can of tomato paste
Wash hands while letting meat come to room temperature
Wash hands again
Chop onions and green pepper into fine pieces
Mix pork and beef with hands in a large bowl, add chopped peppers and onions
Add 1 raw egg, handful of oatmeal, and a few shakes of garlic powder, mix well.
Pre-heat oven to 325, place mixture in a breadloaf pan- I always line it with tin foil- cleanup is way easier, put on center rack and cook for 30 minutes, pull out and spread tomato paste on top and place back in oven for 10 to 15 minutes – my kids love it.
NwBie
Cool i'll try that meatloaf recipe. Can i leave out the pork if i want? Not sure if my mom ever tossed pork in there or not. Oh well i can try it both ways i guess. :D
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"Cool i'll try that meatloaf recipe. Can i leave out the pork if i want? Not sure if my mom ever tossed pork in there or not. Oh well i can try it both ways i guess. "{
wrongway - I would be surprised if your mom didnt put pork in there - it is standard operating procedure for meat loaf - also i think it would end up too dry with just ground beef
NwBie
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:aok Well i'll do it with the pork first then try it without. Hey neighbors dog has to eat sometime right? :lol
It sounds almost like i remember my mom making but i never saw her put pork in it, but then again i was a youngster, i might not have seen it going in.
Now what to eat with it? Mashed taters, gravy, corn.......sorry drooling here :rofl
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ROX, NwBie- old midwest brethren, who knew. Born and raised in Hazel Crest and Chicago Heights.
Try these potatoes with that batch of NwBie meatloaf (and I second the need for the ground pork, it really makes it)
Saw this on Food Network and tried it, some of the best things I've ever had.
McAllister Potatoes
Recipe courtesy Guy Fieri
1 cup sour cream
1/2 cup peppadew peppers, chopped *see below
1/4 cup white wine
3 pounds baby Yukon potatoes
2 tablespoons kosher salt, plus more for seasoning
3/4 pound bacon, diced
2 yellow onions, diced
4 tablespoons olive oil, divided
2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Parmesan
In small mixing bowl combine sour cream, peppadew peppers*, and white wine. Mix thoroughly and refrigerate for 1 hour.
In large stock pot add potatoes, cover with water and add salt. Set heat on high and boil until fork tender.
In a large saute pan over medium heat cook bacon and saute onions until caramelized. Remove bacon and onions from pan on to a paper towel to absorb grease, keep warm on platter, and leave remaining fat in pan.
When potatoes are fork tender, drain, and with a clean kitchen towel, palm smash the hot potatoes to approximately 1/3-inch thick. ** see below
Reheat fat in saute pan and add 2 tablespoons of olive oil. Heat to oil medium heat and place potatoes in oil. Season with salt and pepper and brown on both sides, then transfer to onion and bacon platter. Repeat until all potatoes are cooked crispy.
Top potatoes with Parmesan and then with sour cream mixture.
*peppadew peppers are sometime hard to find-you can sub in diced tomato, red pepper, or my preference, diced pimiento.
**let the taters cool a bit and use a good kitchen towel and use a light touch to just flatten them so they have a good contact surface.
These are killer spuds. One thing to remember is patience. Let the potatoes get good and crispy in that pan at the end. Bacon Bonus Points! :)
Enjoy that until I post the best wings you'll ever have. :aok
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Pull the trap into the kitchen close to the oven.
Place a bunch of coal on the bottom of the oven, with lighter fluid.
Mestic wood chips stuff on top of the charcoal. Take a shot of whiskey,
Lit the charcoal....turn off all the smoke alarms, remove batteries.
Had the women folk have to tenderize the meat.
After the screamion, we go we to defe
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For you Diablo....one from the personal recipe box!
Egg Salad Sandwich (Mediteranian)
4 medium eggs
1/4 cup mayonnaise (extra for spreading)
1/2 lemon, juiced
3 T Extremely finely diced celery
2 T Extremely finely diced stuffed Spanish Green Olives
1/4 T freshly ground black pepper (Or 6 turns from a pepper mill)
2 pieces of fresh lettuce
8 slices whole grain bread, slightly toasted (Beefsteak Rye works great, whole wheat is better)
Cook the eggs 10 minutes in a saucepan of simmering water to cover. Drain, cool under cold running water, and peel.
Roughly mash the eggs in a bowl with the mayonnaise, and lemon juice.
Season with pepper. Include olives & celery, mix thouroughly.
Spread 2 slices of toast with mayonnaise, if you like. Spread each with 1/2 of the egg salad. Place a large piece of lettuce on each, top each sandwich with another slice of toast and serve.
Options: (Pick ONE for each making)
Black olives instead of green olives
Greek Olives (pitted) + 1/2 T Greek Seasoning
2 T REAL bacon bits
A dab of dijon mustard on one side of the bread as well as a dab of mayonaise
ROX
Sounds good! Thanks ROX!
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okay, heres mine
Mc Donalds
Ingredients:
1 Car
1 Gallon of gas (or 2)
5$$
the rest is easy. :noid
(Hold on, I got a really good Texas Gumbo recipe for ya guys)
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Dang it ROX, Waukegan, is just spitting distance from where I went to RTC and A-school at Great Lakes Naval Training Center. I just loved getting on the train, and going to Chicago to get some deep dish slice of heaven, at pizzaria Uno's. To this day I still only tolerate the "New York" dreck the nation has adopted as "true" pizza.
Any way. To make sure ya'll get enough veggies in ya to grow strong.
Quick curried peas
4Tbl Butter
4 Garlic Cloves (minced fine)
2tsp Curry powder
2 16 Oz. pkgs. Frozen Sweet Peas
1 15 Oz. can of Diced Potatoes drained(optional, but really goes nice with the peas and helps thicken the sauce)
1 15 Oz. can of Coconut Milk
Melt butter in a large pot. Add garlic, curry powder, and potatoes if you decided to add them. Let saute for 1 min. Add coconut milk, stirring occasionally. Add peas when liquid just starts to boil. When liquid returns to a boil reduce heat and simmer for 10-15 min, or until the sauce thickens up to desired consistency. Serves 8.
For the Vegans out there, you can substitute 4 Tsp of Olive Oil for the Butter. No Coconut milk, substitute 1-1/2 cups of cow juice. If you want to kick it up a notch, add 1/8 tsp of cayanne pepper with the garlic and curry powder.
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Dang it ROX, Waukegan, is just spitting distance from where I went to RTC and A-school at Great Lakes Naval Training Center. I just loved getting on the train, and going to Chicago to get some deep dish slice of heaven, at pizzaria Uno's. To this day I still only tolerate the "New York" dreck the nation has adopted as "true" pizza.
Any way. To make sure ya'll get enough veggies in ya to grow strong.
Quick curried peas
4Tbl Butter
4 Garlic Cloves (minced fine)
2tsp Curry powder
2 16 Oz. pkgs. Frozen Sweet Peas
1 15 Oz. can of Diced Potatoes drained(optional, but really goes nice with the peas and helps thicken the sauce)
1 15 Oz. can of Coconut Milk
Melt butter in a large pot. Add garlic, curry powder, and potatoes if you decided to add them. Let saute for 1 min. Add coconut milk, stirring occasionally. Add peas when liquid just starts to boil. When liquid returns to a boil reduce heat and simmer for 10-15 min, or until the sauce thickens up to desired consistency. Serves 8.
For the Vegans out there, you can substitute 4 Tsp of Olive Oil for the Butter. No Coconut milk, substitute 1-1/2 cups of cow juice. If you want to kick it up a notch, add 1/8 tsp of cayanne pepper with the garlic and curry powder.
Iron Cross, I appreciate you having posted this one very much.
I've got one son who would eat peas at all meals every day if I let him. I run out of ways to cook those real quick. In fact, I'm thinking that a pea recipe book is going to be a gift from me to him for when he moves out of the house.
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Nwbie: I wrestled a lot in your neck of the woods. Some of those guys I wrestled at state (Bolingbrook, etc) Funny, Oalkawn is the name of the horse track here. I ran a "racino" there for 3 years. One of my VIPs was from Oak Lawn, IL--strange coincidences.
Rollins: GREAT side, I GOTTA try that one! :aok
Iron Cross: We loved "Great Mistakes". As a kid many service folks went to church with us. I met folks from all around the country. It was a great experience. Gotta try that peas recipe--the cayene & coconut milk sounds authentic, because that recipe has Thai written all over it. I'll look back to last year's thread, but even if I did post it, Chicago Deep Dish Pizza is worth another post. Sadly, some have never had the pizza of the gods!
TXMom: For all you do, these peas recipes are for YOU :salute
Au Gratin Sweet Peas
Source: Emeril Lagassi
1 T plus 2 T butter (ED: OR Extra Virgin Olive Oil)
1 cup minced onions
Salt
Freshly ground white pepper
2 T all-purpose flour
2 cups whole milk
4 cups sweet green peas, blanched
1/2 cup fine dried bread crumbs
Emerils Essence (if you don't have it from last year see below
4 oz sharp cheddar cheese, grated (ED: use Kraft Crackerbarrel, if possible)
Preheat the oven to 400 degrees F. Grease an 8 cup oval gratin dish with 1 teaspoon of the butter.
In a large sauté pan, over medium heat, melt the remaining 2 tablespoons of the butter Add the onions. Season with salt and pepper. Sauté for 2 minutes. Add the flour and cook for 1 minute, stirring constantly. Stir in the milk and bring to a simmer. Cook for 4 to 6 minutes or until the mixture coats the back of a spoon. Add the peas and mix thoroughly.
Pour into the prepared pan. Season the bread crumbs with Essence. Sprinkle the bread crumb mixture over the peas. Top with the grated cheese.
Place in the oven and cook until the peas are bubbly and the top is golden, about 10 to 12 minutes.
Spoon onto serving plates and serve.
Yield: 4 to 6 servings
Emeril's Essence Creole Seasoning
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 leaf oregano
1 tablespoon dried thyme
Combine in a food processor on high for about :60 seconds.
While it's available in stores, Emeril's Essence (Bayou Blast) is easy to make, and you save money making it at home. Emeril is good people or he wouldn't reveal the exact ingredients.
TXMom...if you make this one for the family, they are going to accuse you of passing of Italian take-out for your own work, so let them see you actually making it. At the table, you will be the heroine!
Peas and Pasta Piasan
2 cups shelled green peas (You can use fresh or frozen..double it if your family likes peas)
1 package of fresh cheese tortellini, blanched and shocked
2/3 cup extra-virgin olive oil
2 T Balsamic vinegar (*See notes below)
2 T minced garlic (I use 4 T, but then again me & wife cant get enough garlic)
2 T chiffonade fresh basil (You can use dry basil)
Honey to taste (I use 2 T)
Salt and pepper to taste
1 cup small diced Italian Roma tomatoes (I double it)
1/2 small red onion, julienned (julianned means to slice into thin strips about the size of matchsticks)
1/2 pound proscuitto, julienned
1/2 cup grated Asiago cheese (Use Romano if you cant find it)
2 T chiffonade fresh basil
A couple of slices of focaccia
Bring a pot of salted water up to a boil. Blanch the peas for 1-2 minutes. Remove the peas and drain. Shock the peas in an ice bath and drain. In a mixing bowl, whisk the extra-virgin olive oil and balsamic together. Add the garlic and basil. Season with honey, salt and pepper. In a mixing bowl, combine the peas, pasta, tomatoes, onions, and proscuitto together. Toss with the vinaigrette. Season with salt and pepper, if needed. Mound the salad in the center of a platter. Garnish with grated cheese and basil. Serve with focaccia.
* Balsamic vinegar runs the gambit from Walmart for a couple of bucks to imported to $100 or more. Unless you won the lottery, go with the chain store brand.
Yield: 4 servings
ROX
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Thank you!!!!!!!! :D Those are perfect!
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Another good one TXMom...and this one is simple & quick...
Herbed Orzo with Peas
8 ounces orzo pasta
1/2 cup frozen peas (double it if they like peas)
1/4 cup olive oil
1 T lemon juice
1/4 cup chopped green onions
3 T chopped fresh parsley leaves (You can use dried)
2 T chopped fresh basil leaves (You can use dried)
Salt to taste
Bring a medium pot of salted water to a boil. Add the orzo and cook until tender, about 8 minutes. Add the peas and cook until tender, about 1 minute. Drain and rinse under cold running water. Drain well.
In a large bowl, toss the pasta with the oil and lemon juice. Add the green onions, parsley, and basil and toss to combine. Add salt to taste.
Serve at room temperature or slightly chilled.
Yield: 4 servings
Option: Add 1 T finely chopped garlic
ROX
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"ROX, NwBie- old midwest brethren, who knew. Born and raised in Hazel Crest and Chicago Heights.
Try these potatoes with that batch of NwBie meatloaf (and I second the need for the ground pork, it really makes it)
Saw this on Food Network and tried it, some of the best things I've ever had. "
McAllister Potatoes - my heart valves are clogging reading this recipe already - cant wait to try em :) - i luv tater recipes- but what the H is a pepedew pepper? never heard of it -- Hazel Crest and Chicago Heights - real fine towns :) - my wife is a states attorney - felony review - many clients in those towns these days :)
Got this one from my sister years & years ago when I asked for some appetizers for a party I was having for a friend opening up a business years ago, he needed "models" for a traveling lingerie "modeling' business in the local bars and clubs- lol- he asked me to help him impress the applicants to show them he had more class then just chips and dip and beer - he was a nut lol-
I scarf em up- not sure where the original recipe came from
Impress the girls Tex Mex Wontons
1.5 lbs Chicken Breast
2 teasp. chili powder
1 cup Ranch Dressing
2 teasp. Paprika
1/2 teasp salt
1/2 teasp. pepper
2 teasp. Garlic Powder
2 cups shredded Monterey Jack Cheese
1 Red Pepper, 1 Green Pepper - Chopped into small pieces
1 package wonton wrappers
2 T oil
Container Sour Cream
Salsa
Preheat oven to 350
Cook Chicken in oil in frying pan til done, and chop into small pieces
In bowl mix ranch dressing and spices- mix in chicken pieces
place wonton wrappers in a small muffin tin pan to form cups - (or like I first had to - using tin foil, make tiny cup forms with tin foil and position on a baking sheet with wonton wraps inside - it actually works - but muffin tin way less time consuming)
bake wrappers for 6 minutes and let cool
Spoon about 1 T mixture into each wonton cup - cover it with shredded jack cheese, and sprinkle the chopped peppers on them
Bake for 10 minutes -
Serve with sour cream and salsa
They are delicious
NwBie
ROX - Next trip to the grocery store gonna get some nanners and do it up for the kids - I think it will be a nice treat for them - especially with this upper 80's weather we are getting now - nice cold treat - and they need the nanners for the vitamins - they have no problem asking for candy right after they say they are too full to eat their dinner - lol
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Calabacitas
3 tablespoons olive oil
1 medium onion, chopped
4 medium zucchini, or maybe 5-6 if they are smallish, chopped into ~1/2" cubes
2 cloves of garlic, chopped fine
1 15 oz can diced Rotel tomatoes ( optional )
3 small cans of whole kernel corn ( not sure how many ozs...the cans I get are about 3" tall )
chopped geen chilis...amount according to taste. I use maybe 4-5 serranos but pablanos or even jalapenos are good too
2 cups shredded cheese: cheddar, colby-jack, or "Mexican 4-cheese" mix...any will do fine
Prep:
In a large skillet saute the chopped onions for 3 or 4 minutes in the oil.
Add the corn ( drain it first ), garlic, the peppers, tomatoes if using them, and the cubes of squash.
Cover the skillet and cook over medium heat for about 8-12 minutes, stirring frequently. Don't overcook the squash to the point that it gets mushy.
After squash is cooked, remove from heat and mix in shredded cheese, then replace cover. After cheese is melted, salt and pepper to taste and serve.
Our family loves this and it is about the only way we got the kids to enjoy eating squash.
Joker
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Nwbie :aok We've had the same old stompin' grounds.
Joker: Great job! That looks AWSOME for a guy on a diet like me.
And joker brings up a valid point for folks with kids!
HOW do you get finicky kid eaters to eat things that are good for them?? AND...(TXmom is lucky to have a son who likes peas) HOW do you get them to LOVE veggies that are good for them???? (Like peas, zucchini, squash, etc?)
Answer?
"Pizza Veggies"
By : ROX
1 T olive oil
1/3 cup chopped yellow onions
1/2 T salt
1/4 T freshly ground black pepper
1 T minced garlic
2 cups tomato sauce, canned
1 T chopped fresh basil leaves (you can use dry)
2 T chopped fresh oregano leaves (you can use dry)
1/2 cup chicken stock (two boullion cubes in 1 cup water reduced to 1/2 cup works fine)
5 to 8 (small diameter) pizza sized pepperoni slices, cut in quarters
Parmegian or Romano cheese.
ADD fresh/canned/frozen vegatable that your kids normally don't like or are actually Good for them...sliced & halved yellow squash & zucchini work best. You can use just about any staple vegatable...even peas or fresh green beans.
Heat the oil in a large saucepan over high heat. Add the onions, salt, and black pepper and cook, stirring, until the onions are soft, about 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add tomatoes, basil, oregano, and cook for 1 minute. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thickened and fragrant, about 15 minutes.
Remove from the heat and puree in a food processor or blender.
Return to saucepan and stir in quartered pepperoni slices over low heat.
Add the fresh/canned/frozen vegatables and stir until bubbly.
Served topped with sprinkled Parmesan or Romano cheese. (OR--2 T Mozzarella)
Serve as a side dish.
Serves 4
Options:
Diced Green Pepper
Sliced Mushrooms
Your kids are going to ask "what's for dinner", right? Tell 'em "Pizza Veggies"...watch it dissappear.
PS...my kids also didn't like chicken breasts (for some reason), so I covered grilled chicken breasts cut into large chunks with this sauce an entree. Didn't tell them what it was until after they admitted they liked it.
ROX
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I made this last night.
My Wife’s Favorite Homemade Seafood Stir Fry
I like to make this for my wife when it’s her day off. She likes it non-spicy…I load mine up with hot pepper flakes on the plate. It’s VERY low fat, cholesterol, and carbs (except for the rice).
1 bag frozen Deluxe Chinese vegatables*
1 lb imitation crab meat
1 small can of bay shrimp
1 1lb bag of medium or large shrimp, deveined w/tail notch
1 large Vidallia onion, quartered & layers pulled apart
1 can of baby corn
1 can of bamboo shoots
1 can of sliced water chesnuts
2 T Sesame Oil for marinade (plus one T for cooking)
2T white cooking wine or sake
¼ T Chinese five spice powder
½ T curry powder
½ T ginger powder
2 T peanut oil (use a different oil if you are alergic)
1 8 or 10 oz store bought curry-garlic sauce (or clam sauce) (Oriental section at Walmart)
2 LARGE garlic cloves, roughly chopped
1T Kitchen Bouquet sauce enhancer
3T Corn starch (with 3T water)**
Take the tails off the shrip and SAVE them!
Marinade the shrimp and crabmeat in 2T of sesame oil, toss gently and refridgerate for a few hours(unless the shrimp or frozen, then simply set aside to help defrost them.
Take the shrimp tails (extoskelatal part) and boil in 4 cups of water plus a few shakes of sesame oil. Continue boiling until it’s reduced down to about a cup & a half of liquid, then remove the tails with a slotted spoon. Add the curry powder , ginger powder, and chinese five spice powder and set aside to cool, about 5 minutes.
In a large saucepan, place the shrimp liquid. Add the chopped garlic, and set the heat to medium. Carefully add the Kitchen Bouquet and slowly stir in the cornstarch/water mixture (you will have to keep the cornstarch/water mixture stirred or it will want to form a semi-solid) until the sauce has thickened to your liking, then set the heat to low.
In a large wok or large Correllware type cooking dish, put in the oil & remaining T sesame oil and set the hear to high, but not to the point it’s smoking! Add vidalia onion and stir fry quickly for 2 minutes.
Add the cooking wine and the bag of chinese vegatables (not the canned ones yet) and stir well until they are hot, about 4 minutes.
Stir in the reserved shrimp-garlic sauce, store bought sauce, and all other remaining ingredients except the seafood.
Once it starts to bubble, turn the heat down to medium and add the seafood, stirring well.
Once it starts to bubble again, turn the heat down to low & cover. Let simmer for 2 minutes.
Serve over fresh hot rice.***
Serves 4
* Deluxe Chinese Vegies, found at Walmart, usually contain broccoli, baby corn, spring peas in the pod, snap beans etc.
** This corn starch/water combo is the basic component of most cuisine thickening agents. Look on the bottle of most sauces. You can use this same technique to thicken anything from chinese sauces, BBQ sauces, hot sauces, etc. Learn this, and you can make just about any oriential entrée.
*** Perfect rice every time is a simple equasion. (For 4 people) Simply bring 4 EXACTLY cups of water to a boil, add a dash of salt and a few shakes of sesame oil. Add 2 EXACTLY cups of rice. Stir and let it come back to a boil for a few seconds. You MUST cover and reduce the heat to low. After 20 minutes or so, the rice will “fisheye”, or create small holes where the final water has boiled into the rice. Cook a few additional minutes and serve.
It will not hurt to leave the covered rice on low up to 10 minutes longer while preparing other dishes. Longer than that, take it off and place in a warm oven, if necessary.
Options & Additions (Usually pick one or two):
Kids like it served with chow mein noodles
Top with 2 chopped green onions for serving
Add dry roasted peanuts for a kung-pao feel
Add cashews
Add hot pepper flakes (about 3T) to make it spicy
Add poopake mushrooms
PS---"Add poopake mushrooms"...ya GOTTA LOVE the auto text filter :rofl :rofl :rofl. Let's try this....(SHAH-TA-KEE Mushrooms). (Sheesh!)
Looks complicated but it's really not. Total cooking time 20 minutes, about the same time it takes to make the rice.
ROX
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Grilled Salmon with Red Onions and Strawberries
Salmon:
But some nice Salmon that will stand up to the Grill ... how much depends upon how many are going to serve/eat.
Red Onions:
For me, red onions have to be rock hard or they are crap ... slice them relatively thin ... and then cut each slice in half (so you end up with 1/2 rings) ... again, how much will depend upon how many servings of salmon you are going to cook. You want enough, for each piece of Salmon ... for each fork full.
Strawberries:
Slice them so they have some body to stand up to cooking (1/4 thick) ... again, how much will depend upon how many servings of salmon you are going to serve. You want enough, for each piece of Salmon ... for each fork full.
Keep the Strawberries off to the side, you will get to them later.
--------------------------------------------------------------------------------------------------------------------------------------------
In a saute pan, generously cover the bottom of the pan with Raspberry Wine Vinegar and sweat the onions in the Vinegar. I like to sweat them to the point that they still have a little consistency. The object here is to enfuse the onions with the raspberry taste so don't go too overboard on the vinegar.
Take the saute pan off the heat and add 1/2 stick of butter (or more) and let it melt gently in the pan. You do not want to cook the butter and cause it to separate. If the butter doesn't completely melt, put the pan over low heat until it is all melted. Once that is done, put it off to the side.
Now ... go and start to cook the Salmon to your liking.
Just prior to the Salmon steak being cooked, put the saute pan back on medium high heat. Once the butter begins to bubble, add your strawberries, and gently mix them in with the onions and butter. Cook the strawberries for about 30 seconds and then take the pan off the heat and cover.
The reason for waiting to do the Strawberries so late in the process is that I HATE LIMP AND SOGGY STRAWBERRIES, so the timing of finishing off the onions and strawberries, and how you like your salmon cooked ... can make this last step a little hectic ... but well worth it.
Take your salmon off the grill and plate ... take your red onions and strawberries and place enough over the salmon to your liking ... and don't forget to spoon out some of that butter/vinegar sauce too.
Enjoy ...
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Grilled Salmon with Red Onions and Strawberries
Best submission so far! = :aok :aok :aok :aok :aok
WTG Slapshot!
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Chicken Pesto Pizza (second edition)
Boboli's pizza crust
Thin cut chicken breast
Pesto
Basil
Goat Cheese
Fresh lemon
Tomatos
Season the chicken to taste with salt & pepper
Grill the chicken in a pan, squeeze the fresh lemon over it while it's cooking.
Chop the grilled chicken into strips.
Make from scratch/open your container of pesto, put down a layer on the pizza crust.
Toss on the chicken, thinly sliced tomato, and fresh basil (I keep small basil plants in the garden for a few dishes).
Throw little clumps of goat cheese all over it (it's normally very sticky, but crumbles easily. a hot knife does wonders here.)
Bake it in the over on a pizza stone, or directly on the over rack at 425 until your eyes & nose tell you it's done.
I used to prefer mozzarella, but the goat cheese is just so much better on it.
To turn it into a "tart" and impress the ladies with your vegetarian culinary skills, toss out the chicken & pizza crust. Get a tart pan, throw down a pie crust or pasty puff sheet, use the same recipe as above. Works very well, and it's a bit tastier than the partically fast-food stuff from Cafe Express.
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Here's one that's definately not mine, but it is really really tasty (thank you google!). Serves 2 as an appetizer. There's a restaraunt on the San Antonio Riverwalk... Las Canaris or something like that. They have a ginger duck main course that got me hooked on these flavors.
Gingered Duck Potstickers
1/2 pound ground boneless duck breast
1/4 pound ground pork butt (or any other ground pork
1/4 pound ground chicken breast
1 Tbsp orange zest
1 tsp of Mirin
1 tsp of soy sauce
1 tsp chopped thyme
1/2 tsp chopped sage
1 tsp chopped rosemary
1 Tbsp freshly ground chopped ginger
2 Tbsp sweet Thai chili sauce
Salt and pepper to taste
1 scrambled raw egg
1 package won ton wrappers
1) Add all ingredients to a large mixing bowl except the egg
2) Mix ingredients together
3) Spoon onto wonton wrappers
4) Use fingers to go around one half of the wrapper with egg wash
5) Fold over wrapper and seal edges with a fork
6) Steam potstickers in double boiler for 9 minutes
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Bolognese Sauce
This is my personal recipe and makes enough sauce for two pounds of pasta.
Ingredients:
6 slices of pancetta (Italian Bacon) … chopped ... you can get this at any Deli counter.
2 medium onions minced … Osterizer is good for this.
2 stalks celery minced … Osterizer is good for this.
1 large carrot minced … Osterizer is good for this.
6 cloves garlic, minced
1 pound ground beef (medium fat) and 1 pound of ground veal.
16oz container of Heavy Cream
2 pinches ground nutmeg
2 generous dashes crushed red pepper
1 cup dry red wine (Merlot or Cab Sav are what I prefer ... whatever I have at the time)
2 cans (28 ounces each) crushed tomatoes
I use an 8-qt Crock Pot for this recipe but it should fit into a 6-qt Crock Pot or Dutch Oven.
Open the 2 cans of tomatoes and pour into the Crock Pot and turn it on ... get the sauce cooking while you prepare the rest.
In a large saute pan, cook pancetta. Remove pancetta leaving rendered fat. Grind pancetta in Osterizer until minced. Set aside.
Cook onions, celery, carrot, and garlic in the pancetta fat over medium heat, stirring occasionally, until softened, about 8 minutes.
Add meat mixture; season with a few dashes of salt and pepper. Cook, stirring and breaking up meat with a spoon, until browned, 8 to 10 minutes. I like the meat broken down as much as possible. I don't like a chunky/lumpy sauce.
Raise heat a little higher to make it bubble after adding the Cream. Add 1/2+ of the Heavy Cream, nutmeg, and crushed red pepper; cook, stirring frequently. You want to try and evaporate some of the Heavy Cream to get rid of some of the water to leave the cream taste behind ... about 6 to 8 minutes.
Add wine; cook, stirring frequently, Again, you want to try and cook off some of the wine's water, leaving just the "taste" behind ... about 6 to 8 minutes.
Add the meat and veggies, along with the pancetta that you put aside, to the tomatoe sauce in the crock pot. If you like a lighter creamier sauce, then pour as much of the leftover Heavy Cream as your deem necessary. Season sauce with additional salt and pepper to taste at this point too. With the cream, salt and pepper ... put some in - stir -taste ... do it again if necessary. Remember ... you can always put more in ... but you can't take it out.
With the Crock Pot on warm/medium, let it simmer for at least a couple of hours, or until you can't stand it anymore (the aroma will drive you nuts) ... cook up you favorite pasta and have at it.
I am lucky to have a pasta shop about a couple of miles down the road, so we enjoy this sauce with fresh homemade cavatelli or short tubed rigatoni. Add a nice glass of red wine, some garlic bread and you would think you died and went to "Italian Heaven".
Enjoy ...
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Indy: Just like last year you have stepped up to the plate and delivered! :aok :aok :aok :aok WTG I am printing those up as we speak!!
[public service]
*****ATTENTION SINGLE GUYS*****
When your hot date looks in your fridge & freezer when you aren't looking and sees boatloads of frozen dinners--a lot of things with mold that can't be identified, and while "looking for a glass"...stumbles into your cabinets and can't find one spice whatsoever besides packets of Mc Donalds salt, red flags start going up. She's thinking this guy lives on fast-food, delivered pizza, and would starve to death if the can opener broke.
You become the two date wonder and the next thing you hear is "It's just not working out"..."There's no spark here"...or "It's all my fault".
We're only here to help you bro's.
Everyone posting a recipe here is helping to make you the Renaissance man-hero!!. Throw down one entree posted on this thread and one side dish, plus a Caesar or nice, small tossed garden salad for starters with HOME MADE DRESSING (let her watch you make it) at a nice romantic candle lit dinner at your place (we'll help you pick the right wine...just ask)...(CLEAN your bathroom beforehand!).
Some of the younger guys TAKE NOTE! By the time you are out of college and have your own place you will NEED this info. TRUST ME! We can even make AWmac look like the ultimate romantic if he cooks like this (plus candles) fer his lovely missus!
Sure, the football guys may get the cheerleaders, but they don't always get the hotties or the sweeties!
ROX
[/end public service]
Copy & paste this into Word, print it off, and go have it laminated and keep it in your wallet!
BTW: Don't thank me, just make sure you brush your teeth and use breath mints. I'm only here to help.
ROX
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Bolognese Sauce
Slapshot: Yet ANOTHER one that is high-priced restaurant quality :aok :aok :aok :aok :aok
Are you a really a chef and just hiding behind the B/K mystique?
Looks very Wolfgang Puck to me :aok
Slapshot = Wolfgang Puck....is that you Wolfgang? The heavy cream might be giving you away!
ROX
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Slapshot: Yet ANOTHER one that is high-priced restaurant quality :aok :aok :aok :aok :aok
Are you a really a chef and just hiding behind the B/K mystique?
Looks very Wolfgang Puck to me :aok
Slapshot = Wolfgang Puck....is that you Wolfgang? The heavy cream might be giving you away!
ROX
:rofl ... If I had his money ... I'd burn mine.
I just enjoy cooking, eating, and tasting good food. My job has sent me all over the world and the opportunity to eat at fine dining establishments with my customers ... from sushi to real "fish and chips" (wrapped in paper) in an old English village pub.
I drive my wife nuts because I am addicted to watching ... Top Chef ... I am fascinated and always interested in the combination of flavors that they create and put into their dishes.
For me ... food is all about the taste and/or combinations of tastes.
I have paid more than $25.00 to try Bolognese sauce in some high class restaurants that can't touch mine ... YMMV.
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Squirrel Gravy!
Grab Ruger 10-22 Load the 10 shot magazine with 22s. Naw put 10 shot magazine back in duffel bag, Grab Hi capacity Magazine. Cram 50 shells into and go to woods.
Sit and wait by Beechnut tree, and wait and wait until dawn breaks. Spot squirrel. Unload all you got at laughing bastage squirrel. Heck with this run back to truck, grab 12 gauge auto. Find formidable squirrel and unload everything you have on him. Pick up squirrel buy bush and rock and next to tree. Take squirrel home. Fry him up and let simmer. Maybe soak him in salt first. Once fried to a reddish brown. Throw bony, gamy rodent away. Add about 2 tablespoons of flour to a 3 cups of milk. Slowly bring to boil. Oops throw some butter in there. Mash lumps with fork, add more flour, and then add more milk, maybe more flour. Season with salt and pepper. Wait until gravy thickens, hopefully not to the point of wet bread, and whala, Squirrel gravy.
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Nwbie: Your quick pretzel cheese dip is the SCHIZNITZ! :aok :aok :aok :aok
Had to use no-salt pretzels...derned high blood pressure :(
Well done!
ROX
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I've got one son who would eat peas at all meals every day if I let him. I run out of ways to cook those real quick. In fact, I'm thinking that a pea recipe book is going to be a gift from me to him for when he moves out of the house.
Texasmom i also am a pea eating freak. :aok I put em in/on almost anything. Toss em in rice dishes, scoop some on spaghetti, heck i've even had em mixed in with mac and cheese. :lol
One of my favorite nuke and go to work quick meals is a baked potatoe covered in butter and sour cream, then some peas or corn on top. :aok Sure my heart screams NO but my belly says YES. :lol
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Quick salmon (or trout) fishcakes
Buy (or catch) your prefered fish
Steam the fish until cooked - personal preference is lightly done
Boil potatoes - then mash until smooth (or lumpy) - whichever you prefer
(I add pea's/corn to mine) - cooked obviously
Combine fish, pea's/corn with mashed potatoes - adding a bit of lemon/orange rind as to your taste
Shape into patties/fish cakes
Roast in oven for 20 mins at a highish temp
Serve with a salad, juice lemon/orange over them before serving
Lovely jubbly, jobs a good un
Wurzel (and yes, I got this one from the Telly)
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Anyone know how to make Tuna-Mac? I know it's elbow macaroni, peas, and tuna. But i'm forgetting something and i can not remember if it was mayo that got put in or what? If i remember right my mom made it by cooking the pasta, drain and let it cool then mix in the peas, tuna and mayo? Does that sound right? Guess i could make it like that and see what happens. :D
BTW tried the meatloaf recipe. Was very tasty. :aok I used Bob Evans spicey sausage in it. MMM MMM good. I left out a few of the spice ingredients i didn't care for but the spices in the sausage probably made up for that. Instead of bread crumbs i used oatmeal, that's what my sister said she uses. She's going to also try your recipe using all the ingredients you listed as she loves to cook and meatloaf is a family favorite. :salute
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Anyone know how to make Tuna-Mac? I know it's elbow macaroni, peas, and tuna. But i'm forgetting something and i can not remember if it was mayo that got put in or what? If i remember right my mom made it by cooking the pasta, drain and let it cool then mix in the peas, tuna and mayo? Does that sound right? Guess i could make it like that and see what happens. :D
Take what you've got there, add in some diced carrots, diced celery and diced onions. Douse it with mayo. I prefer the tiny mac noodles instead of the regular elbow noodles ~ that way the noodles are the same size as they stuff you've cut to put in there. I don't know why I prefer that. I'm sure it tastes the same with regular sized noodles...
At any rate, add carrots, celery, onions & mayo to the peas & tuna; salt & pepper to taste. :aok
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Bolognese Sauce
This is my personal recipe and makes enough sauce for two pounds of pasta.
Man that looks excellent Slapshot - I will be trying it, thx for posting.
The following is how I make mine, as taught to me by my dear old mom, who learned it from her own dear old mom. You will be hard pressed to ever find better IMHO.
PASTA SAUCE
Ingredients
-=-=-=-=-=
- 2 Tablespoons of Extra Virgin Olive Oil (high quality)
- 1 whole white onion
- 3 garlic cloves
- 25oz Hunts Tomato Sauce (can)
- 12oz Hunts Tomato Paste (can)
- 20oz Hunts Tomato Puree (can)
- 1 Can of Campbell’s tomato soup (add only if you like a thinner sauce)
- 1 pound of 7% lean ground beef
- 2 spicy Italian Sausages
note: ground veal and/or ground pork can be substituted in for sausages – about ½ pound. Veal is incredible stuff but is sadly getting hard to find.
- 1 teaspoon of pepper
- 1 teaspoon of turmeric
- 1 teaspoon ground cloves
- 1 teaspoon of cumin
- 1 teaspoon of chili
- 1 teaspoon of curry powder
- 1 teaspoon of salt
- Handful of torn up Fresh basil leaves (tear each leaf in 3 pieces). Add tablespoon of ground/dried basil if fresh can't be found.
- 1 tablespoon of Oregano
- 1 teaspoon sugar
- 1 teaspoon of pickling spice (in small metal spice ball)
Directions
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- Combine pepper, turmeric, cloves, cumin, chili powder, curry powder and salt. Call this Bowl #1 and set aside
- Combine oregano, sugar, basil and spice ball in a bowl. Call this Bowl #2 and set aside
- Peel Onion and Garlic.
- chop up garlic/onion as fine as possible (i use a food processor because I have zero knife skills)
- De-skin both sausages, and knead into ground beef until well mixed and put aside
- Put Olive Oil, chopped onion and garlic in large pot, heat 50% on stovetop and stir around until tender (onions will be translucent about 6-8 mins)
- Take out contents from pot and put aside. Pot should be empty again
- Add Bowl #1 + meat mixture to pot. Heat at 80% on stovetop until meat is browned. Break up and stir around with large spoon. Mix it well as it browns
- Take pot off fire, add onion/garlic mix
- Add all canned Tomato products to the pot (over the meat)
- Add Bowl #2 to pot
- mix contents of pot thoroughly with large spoon
- Cover, Bring pot to boil at 100% heat on stovetop (this only takes 5 mins or thereabouts).
- As soon as it starts boiling (you'll hear big pops of air going through the pot), bring down heat on stovetop to 10% heat.
- Let simmer for 1.5 hours (again, pot covered, low heat)
- Take off stove, and let sit for 5 hours at room temperature (Mix around a few times during this time)
- Put entire pot in fridge for 24 hours and let the sauce "age" (Mix around a few times during this time)
Aging the sauce is key - it won't be anywhere near as good if you eat it right then and there.
- Divide into small plastic tupperwear type containers, and freeze
- to enjoy at a later time, thaw tupperwear container in fridge overnight - then reheat your portion of sauce at lowest heat in a small pot. Enjoy with your favorite pasta dish.
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Here you go. This lady makes it almost like my mom did, but instead of crackers my mom used oatmeal. Think the reason for oatmeal over crackers was it was cheaper back in the day. At least that is what my sister says she thinks was mom's reason. I think she just tried to trick us into likeing oatmeal. ;)
There is no sausage used in this recipe and that's how i remember my mom making it, but i actually liked the addition of the sausage, so you can do it either way.
http://www.youtube.com/watch?v=wqpqx-Qm7lk
I really liked it with the spicey sausage added, so instead of 1 and a half pounds of ground chuck, just use 1 lb of ground chuck, then a half pound of sausage.
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alright rox........I beat ya to it.
here's the simple ingredients for the worlds best "white lightening"... Roast beef on Pumpernickel w/ horseradish cheese spread.....just finished lunch...and dayum it was tasty.
(http://i307.photobucket.com/albums/nn304/ZetaNine/cc.jpg)
(http://i307.photobucket.com/albums/nn304/ZetaNine/bb.jpg)
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"ROX, NwBie- old midwest brethren, who knew. Born and raised in Hazel Crest and Chicago Heights.
Try these potatoes with that batch of NwBie meatloaf (and I second the need for the ground pork, it really makes it)
Saw this on Food Network and tried it, some of the best things I've ever had. "
McAllister Potatoes - my heart valves are clogging reading this recipe already - cant wait to try em :) - i luv tater recipes- but what the H is a pepedew pepper? never heard of it -- Hazel Crest and Chicago Heights - real fine towns :) - my wife is a states attorney - felony review - many clients in those towns these days :)
Got this one from my sister years & years ago when I asked for some appetizers for a party I was having for a friend opening up a business years ago, he needed "models" for a traveling lingerie "modeling' business in the local bars and clubs- lol- he asked me to help him impress the applicants to show them he had more class then just chips and dip and beer - he was a nut lol-
I scarf em up- not sure where the original recipe came from
Impress the girls Tex Mex Wontons
1.5 lbs Chicken Breast
2 teasp. chili powder
1 cup Ranch Dressing
2 teasp. Paprika
1/2 teasp salt
1/2 teasp. pepper
2 teasp. Garlic Powder
2 cups shredded Monterey Jack Cheese
1 Red Pepper, 1 Green Pepper - Chopped into small pieces
1 package wonton wrappers
2 T oil
Container Sour Cream
Salsa
Preheat oven to 350
Cook Chicken in oil in frying pan til done, and chop into small pieces
In bowl mix ranch dressing and spices- mix in chicken pieces
place wonton wrappers in a small muffin tin pan to form cups - (or like I first had to - using tin foil, make tiny cup forms with tin foil and position on a baking sheet with wonton wraps inside - it actually works - but muffin tin way less time consuming)
bake wrappers for 6 minutes and let cool
Spoon about 1 T mixture into each wonton cup - cover it with shredded jack cheese, and sprinkle the chopped peppers on them
Bake for 10 minutes -
Serve with sour cream and salsa
They are delicious
NwBie
ROX - Next trip to the grocery store gonna get some nanners and do it up for the kids - I think it will be a nice treat for them - especially with this upper 80's weather we are getting now - nice cold treat - and they need the nanners for the vitamins - they have no problem asking for candy right after they say they are too full to eat their dinner - lol
Made this today. Couldn't find wonton wraps so I settled for regular tortillas. The kids and She Devil scarfluffied them up in record time :aok
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This one is excellent if you like hot spicy food. It takes 1 1/2-2 hours to prepare and uses every pot and pan in the house but it's worth it.
Thai Chicken (4 servings - slightly modified by yours truely)
1/2 cup olive oil
1 teaspoon sesame oil
3 tablespoons reduced sodium soy sauce
1/3 cup vinegar
2 green onions, chopped
4 large garlic cloves, chopped
2 teaspoons lime juice
2 teaspoons crushed red pepper
1/4 teaspoon Tabasco sauce
1/4 teaspoon white pepper
1/4 teaspoon salt
1/2-2/3 pounds boneless skinless chicken breast cubed
1/2 pound thin spaghetti cooked al dente
3/4-1 pound asparagas cut into mouthsize pieces and steamed until tender
Combine the marinade ingredients (1st list) in a small sauce pan ans stir.
Place the raw chicken breasts in an adequate tupperware container with three tablespoons of the marinade covered for 20-30 minutes at room temp.
Once marinaded, saute the chicken in a non-stick pan for 7-10 minutes at slightly below medium heat.
Warm the reamining marinade on low heat
Put the cooked pasta in a large bowl, add three tablespoons of marinade and toss.
Put the cooked chicken and steamed asparagas on top of the pasta, then pour on the remaining marinade and toss.
You can also add jalapeno pepper to the marinade as an option.
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Well, I gave you a long one but if your single like me, don't really like to cook that much but still like to eat good here's one of my favorite 20 minute meals:
Quarter 2 russet potatos. Place in a tupperware container with 2-3 pats of butter and sprinkle generously with Rosemary.
Chop 1 large or 9-12 baby carrats (I like using baby carrats) and place in another rupperware container. Add just enough water to cover the bottom of the container.
Grill salmon (I like fresh Atlantic salmon) 7 minutes per side on a gas or charcoal grill or ten minutes total on a George Forman grill (I got one for Xmas one year and use it specifically for this). Make sure to grill the "meat" side of the salmon last.
While the Salmon is grilling, put the covers on the tupperware containers with the carrats and potatos leaving the covers cracked slightly. Microwave on high for 3 minutes.
Generously rub a stick of butter (or one or more pats) over the top of the grilled salmon (after grilling). Drizzle with lemon juice then sprinkle with dill weed.
Put the side dishes on your plate and enjoy a great, fast meal.
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alright rox........I beat ya to it.
here's the simple ingredients for the worlds best "white lightening"... Roast beef on Pumpernickel w/ horseradish cheese spread.....just finished lunch...and dayum it was tasty.
Great, now i have drool all over my keyboard. :aok Something about roast beef and horseradish, they just seem to go together so well. I also like a little horseradish with prime rib and from time to time with my steaks. Just the little extra kick from it seems to compliment the meat. :)
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Great, now i have drool all over my keyboard. :aok Something about roast beef and horseradish, they just seem to go together so well. I also like a little horseradish with prime rib and from time to time with my steaks. Just the little extra kick from it seems to compliment the meat. :)
I'm telling ya...ya gotta try it. it's soooooooo easy. there is something about the semi-sweetness of the swiss almond cheese spread mixed with the kick of the horseradish (I use three tablespoons...I like a burn) mixed with that fresh pumpernickel (pepperidge farm is fine) and of course good quality beef. it really is my fav sammich.
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Saw this the other day in a coffee shop and tried it out
1 small tupperware container
1 large egg
2 pieces of bread
1 dash of milk
ham, bacon bits, diced onions, to taste
spray tupperware container with pam or lightly grease with cooking oil
scramble eggs etc in container
microwave for 45 seconds to 1 minute
toast bread
dump egg mixture on bread
viola
egg sammich in less than 5 minutes
the kids love em
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I make my quick on the go breakfast sandwiches like that. :aok Fast easy and very little mess. IMO better than any fast food joint and it's fresh. I also make my heart attack sandwiches like that. Cook eggs as listed above, have toast ready when egg come out of microwave, put egg on toast, slap piece of cheese on top of egg while still hot, smear mayo on it and chow down. :D
How about some good homemade omlet recipes? I love making an omlet, i do the kitchen sink type deal when i do mine. Pretty much anything i got a little bit of i toss into it. For example slice or 2 of ham left, couple mushrooms, slice of cheese, 1/4 of an onion, some green pepper slices. Toss it all in and chow down. :)
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WWhiskey's best chili
2 lbs. lean ground beef
one bottle "hell on the red" party sauce(hot)- salsa
one can diced tomatoes or rotella
one hole onion
one can of mushrooms stems and pieces
one half jar of jalapeno slices
one cup graded Colby/jack cheese
two table spoons chili pepper
two tablespoons red pepper
1/4 cup wheat flour
one twelve pack Coors light!
(optional/ one can beans of choice
sour cream
one can of whole corn)
brown and drain the meat
drink one beer
mince the jalapenos and onions
drink second beer
and put it all in the big pot
third and fourth beer
bring to a slow boil the simmer slowly for anywhere from 30 min. to two hours
use tablespoons of beer in 15 min. intervals to tone down heat of peppers to suit your taste
serves three! big Ole boy's :devil :devil :devil
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I think zetanine and gwurzel have shown us something important. Something can be simple yet be awesome! :salute :salute
That brings me to something folks order in a restaurant all the time yet almost never make at home.
Reuben Sandwich
Russian dressing:
1 cup mayonnaise
1/4 cup ketchup
1 T Worcestershire Sauce
1 T parsley
1 T grated onion
1 T prepared horseradish
6 slices thick marbled rye bread
Butter
1 1/4 lbs thinly sliced corned beef (or more)
12 oz well-drained sauerkraut
6 slices Swiss cheese
Toast slices of bread. Spread butter thinly, together with dressing. Divide among the slices corned beef, and cheese. Arrange on a baking sheet and bake in a preheated 400 degree oven for 5 to 7 minutes, until cheese is lightly brown, about 1 minute. Cut Reuben in half on the diagonal. Serve immediately, accompanied with dill or half-sour pickle optional.
To make an authentic Oaklawn Jockey Club (Oaklawn thoughbred track) Reuben, the meat has to be so thick in the sandwich it's amost difficult to take a bite. Meat overflowing.
ROX
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alright rox........I beat ya to it.
here's the simple ingredients for the worlds best "white lightening"... Roast beef on Pumpernickel w/ horseradish cheese spread.....just finished lunch...and dayum it was tasty.
(http://i307.photobucket.com/albums/nn304/ZetaNine/cc.jpg)
(http://i307.photobucket.com/albums/nn304/ZetaNine/bb.jpg)
Zeta...I can already hear the squeeking sound of my blood trying to get around all the built up cholesterol and plaque from that sandwich.
And I can't wait to try it!
Once with your horseradish sauce....
Again with Boetjes Mustard (which is just as hot).
ROX
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Sooo ... if you like Clams on the half-shell and/or Clams Casino ... and you like to grill.
"The Place" - Roasted Clams on the Half-Shell
Get some nice fresh clams. Size ... you want the size that you would enjoy eating raw clams on the half-shell.
Pop them open as you would for clams on the half-shell ... as many as you want to eat ... I know this is labor intensive, but well worth the end result.
OR
You could put the clams on the grill to get them to open, but if you do that, you want to get them off as soon as they open. Obviously, let them cool off before handling them any further. If I open them this way, I have a pair of the rubberized oven mitts that can withstand ridiculous amounts of heat ... so I would use them to pop them open and tear one half of the shell away while they are still hot ... very clumsy tho.
Ready ? ...
Squeeze a little lemon onto each clam half.
Put a pat of butter on each clam half (not too much).
Plop a good helping of cocktail sauce on each clam half.
Place the clams on the grill and close the cover to get them started and then keep checking so as to not burn them.
What will happen is the liquid in the cocktail sauce will evaporate and it will turn into a nice thick pasty topping.
My wife prefers that I leave the clams on until the sauce, towards the edges of the clam, actually starts to caramelize .. but you have to stay on top of them to get them to that point because it doesn't take much after that for them to go "over the edge".
Once you take them off the grill ... give 'em a little time to cool ... those clams shell can get REAL HOT !!!
My Cocktail sauce
Put enough ketchup in a bowl to make the quantity needed.
Put a hefty tablespoon (or 2) of good Horseradish in with the ketchup.
Squeeze some lemon in there.
Add some green Tabasco Sauce (not the red) ... about 6-8 good shakes should do it. The green sauce is somewhat mild, but has a very distinct flavor that I love.
A couple of shakes of Worcestershire Sauce.
Mix well ... taste ... adjust to your taste, if needed. Personally, I like a cocktail sauce that opens up the nasal passages.
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I was introduced to these at an eating establishment on the Connecticut shore (Guilford) called ... "The Place".
It is an all outdoor eatery ... specializing in seafood, yet they have steaks and the like.
There are no reservations.
There are no appetizers.
There is no alcohol.
BUT ... you bring your own apps and beer/wine ... even better.
When you arrive, you better have cooler in tow.
When you get to the entrance, you will see people lined up in the parking lot to get in ... with their coolers, enjoying glasses of wine and cheese or whatever, as they await their table.
Once your in, they bring you to your table ... which was, in a previous life, a wire spool ... a big wire spool. Your chairs ... they are thick logs, just the right height for the table and thick enough to be stable. Don't like the one you have ... find another one at another table and roll it over.
Now ... while waiting to decide what we were going to eat (no rush) ... the couple that took us there asked if we liked clams. Well, I responded with a resounding .. YES.
He call the waiter over and ask for 2 dozen clams ... fine by me ... what are you going to have ? ... hehe.
15 minutes later, the waiter approaches the tables with these industrial oven mitts on his hands, carrying two metal "grill-like" surfaces. On each "grill" was 1 dozen clams ... that were cooked as I described above ... and he places these red hot grills on the table ... awesome !!! No wonder they use used wire spools ... they can take the beating.
I taste the first clam with some trepidation ... it was like horseradish candy !!! ... hard to describe ... I was in Clam heaven.
In the course of the night, I think I personally ate 3 dozen clams myself ... I swear it's all in the cooking of the clams with the cocktail sauce, at the same time, that makes the magic.
I did get up and go to where they grilled them so I could ... OBSERVE AND STEAL !!!
Here is a write up on "The Place" ...
The Place is as plain as its name: an open-air clambake by the side of Route One. Tree stumps are chairs and cable spools are tables. They are all arranged in a sunny clearing around a smoky wood fire where seafood is cooked to order by the shirt-sleeved staff. Tents are erected for when it rains.
The menu includes bluefish, which we are told by experts is delicious. But for us, The Place is a place to eat clams, lobsters, and corn. The one need-to-eat dish is littleneck clams roasted over wood, split open, daubed with hot sauce and put back on the fire just long enough for the sauce and clam juice come together in perfect, picnic harmony. There are steamer clams, too; and don't forget corn-on-the-cob. It is cooked in its husk and swabbed with melted butter. All other accoutrements -- including bread and salad, wine and beer (and glasses for wine and beer, if you want them), you must bring yourself.
The Place is open only in the summer, starting the last weekend in April; and on a nice weekend day it can be maddeningly crowded. But come late at night on a weekday, and it is a happy retreat from the bustle of shoreline shops and traffic.
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Awesome recipe/story :aok :aok :aok
ROX
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This one is excellent if you like hot spicy food. It takes 1 1/2-2 hours to prepare and uses every pot and pan in the house but it's worth it.
I'm going to make this one this week :aok I LOVE spicy and it is diet friendly :aok
"uses every pot and pan in the house" ....my wife accuses me of this all the time, shocking you use the same, word for word!
ROX
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Anyone know how to make Tuna-Mac? I know it's elbow macaroni, peas, and tuna. But i'm forgetting something and i can not remember if it was mayo that got put in or what? If i remember right my mom made it by cooking the pasta, drain and let it cool then mix in the peas, tuna and mayo? Does that sound right? Guess i could make it like that and see what happens. :D
BTW tried the meatloaf recipe. Was very tasty. :aok I used Bob Evans spicey sausage in it. MMM MMM good. I left out a few of the spice ingredients i didn't care for but the spices in the sausage probably made up for that. Instead of bread crumbs i used oatmeal, that's what my sister said she uses. She's going to also try your recipe using all the ingredients you listed as she loves to cook and meatloaf is a family favorite. :salute
My mom used to make something similar - used a can of mushroom soup - no water - heated up the mushroon soup then mixed in all of the ingredients you have.
I came to a point of not liking it - but that was years ago - you got me interested in trying it again
NwBie
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I'm going to make this one this week :aok I LOVE spicy and it is diet friendly :aok
"uses every pot and pan in the house" ....my wife accuses me of this all the time, shocking you use the same, word for word!
ROX
If you intend to use my pots, pans, or knifes ... you better know how to use/treat them ... else there will be trouble.
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<<Made this today. Couldn't find wonton wraps so I settled for regular tortillas. The kids and She Devil scarfluffied them up in record time >>
Glad you liked them - I scarf em up myself - the wife beeches that half of the appetizers are eaten before the party usually :)
Tortillas nice idea - i may try that - the wonton wrapers are usually in the refrigerated section of the store - ask a clerk - i am sure they will carry them
NwBie
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This time of year, few want to bother with making a nice, hearty, stick-to-your-ribs soup when it's 100F outside (we might have to make this recipe semi annual).
SO...how about a nice, light, cool, crispy Greek Salad?
If you ask me, the ones you buy out are WAY to over-priced for what you get...big stuff that's cheap to make and skimpy on the Greek olives & feta cheese. This one is GREAT this time of year.
Greek Salad
1 lb tomatoes, seeded, diced (about 2 cups)
2 cups diced seeded peeled cucumber (from about 1 large)
1 cup diced red bell pepper, wagon wheels (from about 1 large)
1/4 cup pitted kalamata olives or other brine-cured black olives (ED: I use 1/2 cup)
1/4 cup diced red onion
3 T chopped fresh Italian parsley
3 T extra-virgin olive oil
3 T red wine vinegar (a a few dashes of balsamic vinegar)
1/2 t dried oregano
1/4 cup crumbled feta cheese (about 2 ounces) (ED: I use 1/2 cup)
Combine & toss in large bowl. Let refridgerate for a couple of hours and it's even better. Re-toss just prior to serving.
(I make gyros & fries as the main entree..there IS no phyician happy low cholesterol gyro & fries...suck it up and excercise later)
ROX
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<<Made this today. Couldn't find wonton wraps so I settled for regular tortillas. The kids and She Devil scarfluffied them up in record time >>
Glad you liked them - I scarf em up myself - the wife beeches that half of the appetizers are eaten before the party usually :)
Tortillas nice idea - i may try that - the wonton wrapers are usually in the refrigerated section of the store - ask a clerk - i am sure they will carry them
NwBie
Well perhaps not in a Texas Wal Mart :D
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Soft tortillas would do in a pinch.
Large burrito tortillas make excellent "wrap" sandwiches, so why not.
It's also a bit better on carbs than bread.
ROX
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By request:
Got a PM asking questions about Chinese, and then a request. Since most of us could use the info, I'll copy & paste some of it here...
Q--Do you need a wok to make chinese?
A--No, you can use a large Corellware dish. A wok is specifically designed to keep some items off to the edge that are already cooked while the center stays hot.
Q--Is it hard to make Chinese at home?
A--No. In fact most Chinese dishes are not only easy, they are cheaper to do at home.
Q--I don't like MSG, and my son is allergic to peanut oil, are we out of luck?
A--No, just leave out MSG if it calls for it and use a different vegatable oil.
Q--I used to love Mongolian Beef at the little place across from my old office, you have that one?
A--Yes, and here goes:
Mongolian Beef
1 teaspoon sesame seeds
1 tablespoon soy sauce
1 tablespoon cornstarch
2 cloves garlic, minced
1 pound beef round steak, cut into thin strips
3/4 cup water
2 tablespoons soy sauce
2 1/2 teaspoons cornstarch
1/2 teaspoon white sugar
1 teaspoon red pepper flakes
2 tablespoons vegetable oil, divided
2 carrots, thinly sliced
1 bunch green onions, cut into 2 inch pieces (long wise)
(If you can, pre-marinade the meat in a non-metal container the night before in 3T Soy Sauce and 1/2T Sesame oil)
In a dry skillet over medium heat, toast sesame seeds for 1 to2 minutes, or until the seeds begin to turn golden brown; set aside.
In a medium bowl, mix together 1 tablespoon soy sauce, 1 tablespoon cornstarch, and minced garlic. Stir in beef strips. Let stand for at least 10 minutes.
In a separate small bowl, mix together water, 2 tablespoons soy sauce, 2 1/2 teaspoons cornstarch, sugar, sesame seeds, and red pepper flakes; set aside.
Heat 1 tablespoon of oil in a wok or skillet over high heat. Cook and stir beef in hot oil for 1 minute; remove, and set aside. Heat remaining tablespoon of oil in the same pan. Saute carrots and white part of green onions for 2 minutes. Stir in green parts of the green onion, and saute for 1 minute. Stir in sesame seed mixture and beef. Cook and stir until sauce boils and thickens.
Serve over hot rice, hot lo-mein noodles, or hot ramen noodles.
ROX
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Folks...PLEASE:
Post your 4th Of July Recipes!
There WILL be folks on this thread who are tired of the same old beanies & weenies, and how can I turn ground beef into hockey pucks...
Your Independance Day fare, in detail are requested.
(I know some rednecks around here that would say "stick a roman candle in a hen's backside & hope for the best", but we're not going there.)
ROX
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My husband makes some awesome home-made eggrolls. I'll find out what his recipe is & post it. =)
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Here is a quick and easy strawberry pie.
Ingredients:
1 quart of fresh strawberries
1 cup sugar
3T. strawberry jell-o
3T. corn starch
1 cup water
Directions:
1. Clean and drain strawberries
2. Place strawberries in a baked and cooled pie crust ( You can buy a pie crust or i use oreo's minus the creme filling and i break them up in a pie tin to make the crust)
3. Mix sugar, Jell-o, corn starch, and water in a sauce pan.
4. Bring mixture to a boil, stirring constantly.
5. turn off heat and pour over the strawberries
6. Refrigerate for several hours (Over night is what i usually do)
Serves 6
This is a good basic recipe which you can change to many different things. IE different fruit and different Jell-O flavors
This recipe is from my high school cooking class my mom uses it all the time.
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The debate between gas & charcoal grilling will go on forever. I see advantages and disadvantages to both. I still use charcoal
Sweet 4th of July Grilling Tips
1 bag Mesquite Wood Chips
bacon fat (or bacon, 1 lb)
Immediately prior to putting food on the grill, place mesquite wood chips (that have been soaked in water for at least an hour) on grey coals
Every time you make bacon, don't throw the liquid fat! Save it in a sealable Ball or Mason Jar. When you do grilling, take a dab of the solidified bacon fat and tap it onto the hot coals (not on the food), and close the lid quickly. If you don't have the fat, place bacon over the grill along with your burgers & hot dogs & ribs. Keep the air shafts closed while it's on...the more smoke the better.
The garlic cloves burgers from last year's thread is awesome with this method. Serve the bacon over the burgers.*
I know it's a repeat from last year, but I've made a few improvements since then...
Lake County Illinois Sweet Corn
Sweet Corn, leave at least 6" of stalk on as a handle, leave green husk ON (ya have to do more than a few)
water
2 cups sugar
liquid smoke
olive oil
butter
salt & pepper
De-tassle the corn and place open end up in a large dutch oven, kettle, or pot. Cover with water and add sugar. Soak at least 2 hours, overnight is even better.
Just prior to grilling, slightly open the open end and add a few shalkes of liquid smoke and olive oil.
Grill with husks on. Cook over hot coals, 1/4 turn every 4 minutes or so for about 22 minutes. You should have nice, dark grill marks.
Remove from grill, peel husks and dunk in a small coffee can full of melted butter. Serve immediately with salt & pepper.
Have a cooler full of ice cold beer at the ready...
Doing this for a party as an appetizer is brilliant! It gives your guests something to nosh while you cook the meats on the grill. This is very common in North East Illinois (Lake County Fair & Lakefront Fest). If your in California, Britain, or some other non-midwestern area, you will be the king of the grill!
(*I am not responsable for cholesterol & plaque clogging your arteries to the point that it's not a heartbeat you just hear "squeek-squeek-squeek" like listening to local channel during the summer in the game.)
ROX
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My Stew...
5 Potatoes.
Lots of baby carrots.
2 Onions
1 Bell pepper
Package of beef bullion cubes.
1 or 2 Cans of beef broth (you wanna do that AND bullion cubes for best flavor)
1. Season the beef with what ever your favorite spices are and then cook it.
Cut up the potatoes, onions, carrots, and bell pepper. You can add as much of each as you would like (it makes a lot of stew). You then pour the Cans of beef broth in with the potatoes... etc. You then cook it a good bit, try the broth, if it's too watery, you add as many bullion cubes as you would like.
It will be ready about the time that your potatoes and carrots are soft and well cooked.
(I usually get this automatically cooked beef from the store since I dont wanna waste my time cooking it like that. I usually get ALOT of beef and cut it up.) :aok
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TXMom...please post the egg rolls. I make Spring Rolls with bay shrimp every once in a while, but it's just not the same.
I wanted to make real New Orleans gumbo for my wife over the weekend. I got some Zantaran's Gumbo Base ($1.50) at the store, but the more I looked at the box and researched online, I found that basically gumbo is a SOUP. I didn't think my wife would like--after working 12 hours at the hospital, and it's 100F outside--to come home to a meal of hot soup, so I call an audible.
The Shrimp creole a couple of weeks ago was really good, so I adaped the recipe.
Bull Bayou Seafood "Gumbo" Creole
The Trinity:
1 cup finely chopped selery
1 cup finely chopped green pepper
3 sliced onions (wagon wheels)
The rest:
3 T olive oil
1 14 oz can diced tomatos
1 14 oz can tomato sauce
2 cups tomato juice
1 14 oz can okra
1/2 lb medium shrimp (* if raw)
1 lb imitation crab meat
1 lb whole crawfish
6 T chili powder
2 T Emerils Bayou Blast Seasoning (posted earlier)
Heat the olive oil in a large skillet. Add the Trinity of onion, peppers and celery. Stir often until the onions have softened.
(* if the shrimp are raw, add to the trinity and cook until just turing opaque, then set aside.)
Combine the sauteed Trinity with all the other ingredients (except the seafood) in a large stock pot. Stir often and let come to a gentle bubbly boil. Add seafood and cook on low for an additional 10 minutes.
Serve immediately over hot rice.
Have additional chili powder, cayene powder, or tobasco sauce at the table.
ROX
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Had this for lunch yesterday. If you like eggs it's a no brainer.
It's my own homebrew.
Patriot Hat Egg Sandwich
1 Large Egg
1 T Olive Oil
2 oz sharp cheddar cheese (Or 1 slice American Cheesefood)
2 pieces toasted bread (any kind, but rye & wheat work best)
white pepper
black pepper
salt
butter or margerine
Heinz 57 sauce (optional)
Grease a skillet with the olive oil and heat over medium. Crack the egg and carefully empty into pan without breaking the yolk. Once the egg white starts to form bubbles, add the cheddar cheese right over the yolk and turn heat to low to let cheese melt some. Season with a small pinch of salt, 2 turns of fresh ground black pepper and 10 turns of white pepper.
CAREFULLY take the corners and fold the eggwhite at 45 degree angles over the yolk and cheese to almost cover them. It will look like an American Revoloutionary times Patriot Hat from above. (Leave some of the yolk & cheese uncovered at the back).
(Cooking instructions: If you like a sunny side up runny egg, pull from heat and set aside. If you like a fully cooked yolk, continue to cook until yolk solidifies.)
Toast the bread and butter each piece.
Place the egg on the toast and cover.
Heinz 57 sauce optional for dipping.
ROX
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How about some good homemade omelet recipes? I love making an omlet
Omlets are great. You can put almost anything in them and they turn out pretty well.
Most folks mess up by either trying to make it too big (even in a large skillet, never more than 2 eggs) or end up using too high a heat. Omlets require patience. This one is straight from my own personal cookbook.
"Hot Springs Pizza Omlet"
2 Large eggs
1T olive oil
1/2 T garlic powder
1/2 T oregano
3 T cooked and sliced Andouille Sausage (substitute Italian sausage if you have to)
5 T mozzarella cheese
1 T Romano cheese
3 T sliced fresh mushrooms
4 T tomato sauce
2 T fresh parmagian cheese
4 T fresh whole milk OR--(3 T of heavy cream)
1 small pinch salt
pepper*
***If you want to have the same fluffiness as great restaurants, you have to do what they do to get it that way. Mc Donald's even does it. You MUST put your egg/milk mixture into a blender or food processor and mix on high for about 2 minutes to get all the air bubbles into the mix. ***
Grease a large heavy skillet with the olive oil, and place heat to medium.
Combine eggs,milk, and salt into a blender and blend on high for two minutes
Carefully pour the mixture into the skillet and using the handle, get the egg mixture on to all the skillet edges, almost up to the rim. As the egg mixture begins to slightly bubble, add the following ingredients...IN ORDER....to the middle edge of one side of HALF of the omlet.
Mix the tomato sauce, oregano, garlic powder,and romano cheese in a bowl and gently spoon it on to the middle edge of one side of HALF of the omlet.
Spoon into that the sausage, then mushrooms, then mozzarella cheese, then romano cheese.
At this point, you need to take a plastic spatula and begin loosening the opposite edge of the egg mixture from the pan and as gently as you can, flop that side over to form a "taco" shape, covering all the "fillings" ingredients. If there are no breaks, cracks, or tears as you flip it over, consider yourself an "omlet-meister"!
Turn heat to low, and heat until you see that the cheese is melting (could take up to 5 minutes.....be patient if it takes longer--most folks OVERCOOK eggs.)
When done, place on a serving plate and sprinkle on the parmesian cheese.
3-4 turns of black pepper or 8-10 turns of white pepper.
Garnish with fresh parsley sprigs
Nisky--I made that strawberry pie for my mother-in-law's birthday (I did substitute strawberry pudding for the jello). I come back from outside later and she pulls me off to the side--she wants the recipe.
gpwurzel--I really liked your fish recipe! It was nice of Telly Savalas to give it to you :lol Got any more? I'm supposed to eat more fish (because of my high cholesterol) but since I can't have it fried (they are gonna kick me out of Arkansas) I have to come up with other ways to make (a/k/a grill or bake) it. Grilling it over charcoal rocks...but I can't do that all the time. So any non-fried fish recipes you might have I'd really appreciate!
TXMom--once you get those egg roll recipe on...can they be made without deep frying them?
ROX
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Trout on the Exhaust
Very good for the ride back from the lake.
Serves 2
2 large pieces of foil
1 cup potatoes, thinly sliced
1/2 cup onions, diced
1/2 cup red pepper, diced
1/4 cup carrot, thinly sliced
1 Tbsp butter
2 trout fillets (any fish will do)
1/2 lemon, sliced
1/2 lemon, squeezed for juice
salt and pepper to taste
seasoning spice
Lay out the sheets of foil (doubling up will prevent scorching the bottom).
Layer in the sliced potatoes, onions and carrots, seasoning with salt and pepper.
Place the fish on top and add salt and pepper.,
Cover the fish with the sliced lemons.
Gather up the sides of the foil and fold to seal. Wrap the ends up to create an air-tight parcel.
Place the foil package on the manifold and secure with pieces of foil. This is especially important if you are travelling on back roads or if you are a lousy driver.
The fish will be cooked in around 30 minutes of highway driving but use your good judgement. You may have to do this a few times until you really get the hang of your engine heat and the degree of doneness you desire. Good travelling!
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Grilled Chicken Kabobs
INGREDIENTS
* 1/2 cup olive or vegetable oil
* 1/4 cup lemon juice
* 4 garlic cloves, minced
* 2 teaspoons honey
* 1 1/2 teaspoons dried thyme
* 1 teaspoon crushed red pepper flakes
* 1 teaspoon pepper
* 1 teaspoon salt
* 4 boneless, skinless chicken breast halves
DIRECTIONS
1. In a small bowl, combine oil, lemon juice, garlic, honey, thyme, red pepper flakes, pepper and salt if desired. Reserve half of marinade for basting; cover. Cut chicken into 1-in. wide strips; weave on skewers. Place in an 11-in. x 7-in. x 2-in. glass baking dish. Pour remaining marinade over chicken. Cover and refrigerate for at least 4 hours. Drain, discarding marinade. Place skewers on grill over medium-low coals. Grill, turning and basting with reserved marinade, for 12 minutes or until juices run clear.
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Dichotomy - gonna try those kabobs next weekend - sound great
Off the top of my head just to contribute:
Crap I forgot to get cocktail sauce
Pound or more of fresh cooked chilled shrimp
Cold beer
small bowl
Bottle of ketchup
Bottle of Horseradish
pour or squeeze ketchup into a bowl
add 2 or more ( taste as you mix to get to flavor you like) Tablespoons of horseradish
Mix and taste til it reaches flavor you like
crack open a beer, sit on patio, start dipping-- and laugh in a mad hysterical manner mumbling that you just saved 3 dollars not buying store bought cocktail sauce as your wife looks strangely at you shaking her head and telling the kids to stay away from daddy for awhile....
:D
NwBie
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Dichotomy..... :aok
Nwbie........... :rofl
Scallop Bacon Rolls
2 lbs fresh scallops
1/2 Cup olive oil
1/4 Cup fresh lemon juice
1/2 lb thinly sliced lean bacon (smoked is good)
Salt and pepper to taste
A sprinkle paprika
Marinate the scallops in the olive oil, lemon juice, salt and pepper for about 30 minutes (overnight is even better). Cut each slice of bacon in half lengthwise, then crosswise to make 4 pieces. Remove the scallops from marinade reserving sauce for basting.
Wrap each scallop in a piece of bacon securing with a wooden tooth pick. Cook over hot charcoal on the grill, turning, 3 to 5 minutes. Baste with reserved marinade and sprinkle with paprika.
Serve with ice cold golden adult bevereges.
Makes 4 servings
OR:
Pan fry in 1T of EVOO on High.
I sprinkle with cayenne pepper just before serving.
You can substitute scallops with large shrimp or even prawns.
These definitely are not diet friendly, but are just THE SCHNIZNITZ!
Extremely Easy Stuffed Mushrooms
3 lbs Large Cap Mushrooms of your choice
1 lb Cream Cheese (softened to room tempreture)
1/2 lb Bleu Cheese (crumbled works fine)
1 lb smoked bacon (cooked & crumbled)
De-stem the mushrooms and gently scrape out gills with a sharp knife.
Place the caps empty side up in a large cookie sheet.
Dab in a lump of cream cheese into each cap. Sprinkle as much crumbled bacon and Bleu Cheese crumbles as each cap can hold.
Bake at 350 for 10 minutes, if the cheese isn't melted yet, give them a bit longer.
Serve immediately.
Serves 6 as an appetizer, but the REAL truth is once folks get a taste of these the whole "serves X" is thrown out the window and some circus geek in your family starts wolfin' 'em down and you dont get JACK. So get 'em while the gettin's good, or you get stale corn flakes and skim milk for dinner...and all that after you have cooked 'em no less!
Just being honest. The truth is ugly.
ROX
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You know, seriously, this thread is a Godsend.
My smoker is going to be busy all summer and the kids aren't going to know what hit them :D
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Extremely Easy Stuffed Mushrooms
3 lbs Large Cap Mushrooms of your choice
1 lb Cream Cheese (softened to room tempreture)
1/2 lb Bleu Cheese (crumbled works fine)
1 lb smoked bacon (cooked & crumbled)
Rox i do these also with cooked breakfast pork sausage, crumble it up and put it in - same reaction - someone ( quit pointing at me) scarfs em up before they can be served :)
Another way to do it - is to soften the cream cheese and blue cheese in the microwave - mix in the pork sausage or bacon with the cheese in a bowl - then put it on party rye bread - those little rye breads that your wife gives you a strange look when you return from the store with a package of those - and she told you to pick up a loaf of rye bread..... another story.... anyway - cook for about 10 minutes - if the cheese isn't melted enough - I throw it in the broiler section of the oven for about a minute - nice partly scorched cheese flavor - yummm
:rock
NwBie
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NISKY
Here is a quick and easy strawberry pie.
I can attest to the fact that this is delicous pie - and kids love it - my Mom-in law makes it all the time - she also does one with almost the same recipe - but adds 2 bricks of philly cream cheese and melts it down with the ingredients and puts it in -
it is her - almost kinda creme cheese pie cake - it is very good
NwBie
:)
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Extremely Easy Stuffed Mushrooms
3 lbs Large Cap Mushrooms of your choice
1 lb Cream Cheese (softened to room tempreture)
1/2 lb Bleu Cheese (crumbled works fine)
1 lb smoked bacon (cooked & crumbled)
Rox i do these also with cooked breakfast pork sausage, crumble it up and put it in - same reaction - someone ( quit pointing at me) scarfs em up before they can be served :)
Another way to do it - is to soften the cream cheese and blue cheese in the microwave - mix in the pork sausage or bacon with the cheese in a bowl - then put it on party rye bread - those little rye breads that your wife gives you a strange look when you return from the store with a package of those - and she told you to pick up a loaf of rye bread..... another story.... anyway - cook for about 10 minutes - if the cheese isn't melted enough - I throw it in the broiler section of the oven for about a minute - nice partly scorched cheese flavor - yummm
:rock
NwBie
toss in some lump crab meat and we have a winner.....
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My sister taught me that mushroom recipe 30 years ago. You can mix and match on the meats & cheeses and it's still awesome. The only way to mess it up is to overcook the mushrooms.
Dichotyomy--I posted some grilling tips ^^^^with some easy ways to get extra smoke without adding calories.
I have made some improvements since last year, but here are some hamburgers.
ROX 2008 Garlic Burgers
3 lbs ground chuck or ground round
2 heads garlic (See instructions)
5 spring onions, thinly sliced, green part only
1 slice Provolone Cheese per burger, thinly sliced
Liquid Smoke
ROX BBQ Seasoning**(See below)
Take 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 of edge. Also insert garlic slivers into top & bottom of each burger.
Before cooking on the charcoal grill, give each patty a few shakes of Liquid smoke, and dust with ROX BBQ Seasoning **.
Grill until done to taste (mine are a shade medium, but be careful with beef as if not properly cooked can lead to food poisoning.)
The garlic will mellow as it cooks. Toast the buns on the grill.
In the last couple of minutes of grilling, place a slice of provolone cheese on top of each pattie.
** ROX'S BBQ Seasoning
3 T Prepared BBQ Spice (Spice aisle at Walmart)
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.
Bleu Cheese Stuffed Burgers
3 lbs ground chuck or ground round
9oz crumbled bleu cheese
1 T onion powder
liquid smoke
kosher salt
fresh ground pepper
extra large buns or kaiser rolls
Form circular patties about 1/2" thick about 1/2" larger than the diameter of the buns..thicher is better than thinner--this is supposed to be one BIG burger! If it weighs out to about 1/4 of a pound before cooking your in the ballpark. Try and make them as close to the same size as you can. Season the meat with salt & pepper to taste, and sprinkle the onion powder equally on each burger.
Place the bleu cheese on 3 the pattys, but no closer than 1/2" from the edge. Place one empty burger over the one with the bleu cheese and carefully pinch the edges together to seal.
Baste with liquid smoke--just shake it on.
Use the grilling tips for soaked hickory chips and bacon fat. Get as much smoke around these burgers as you can.
DO NOT TURN these burgers any more than you have to! Bobby Flay backs me up on this one--on High Heat, you might only have to turn twice and your done...10 minutes each side--slightly pink is ok but no red. In fact, no turning anywhere in the first 10 minutes. Close your air intakes and close the lid and go do something else. You can re-open the air intakes after you do the turn.
Pinkish-grey is almost perfect on the inside. It wouldn't hurt to cut the biggest one open (a Bobby Flay no-no) to make sure there is no red anywhere.
When you see the cheese melting and starting to try and leak out you are close to being done.
Toast the bun or roll on the grill and serve burgers with your favorite toppings...but the burger is the king...I'd recommend:
2T Mayonaise
2 extremely thin slices of Vidalia onion
3 oz kosher hamburger pickle slices
But use whatever you like, just so it dosen't overpower the blue cheese (you probably wouldn't want to put a spicy mustard on this burger.)
Don't waste this burger on kids... :D
Serve with potato chips and ice cold golden adult beverages.
ROX
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The Bleu cheese burger sounds good. About to try it now.
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It's GREAT when the thread goes from simply sharing to folks breaking out the recipe box and posting stuff they would normally call "off limits".
I bumped into Chef Jimmy yesterday and we talked about the stuffed mushrooms--I mentioned zetanine's lump crabmeat idea--he stopped, smiled, and said "good as gold...email me the recipe".
ROX
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not only that.........I'm still the ONLY cat here who offers pics with his recipie's. ;)
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Ok...we've gone over the line and the secrets are now spilling out.
I could open a pizzaria chain on this recipe, but I'm sharing it.
Chicago Deep Dish Pizza Dough
1 1/2 cups warm water (about 110 degrees F)
1 (1/4-ounce) packages active dry yeast
1 T sugar
3 1/2 cups all-purpose flour
1/2 cup semolina flour
1/2 cup vegetable oil, plus 2 teaspoons to grease bowl
1 T salt
In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
Add 1 1/2 cups of the flour, the semolina, 1/2 cup of the oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.
Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 2 teaspoons oil.
Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
Pizza Sauce
1 T olive oil
1/3 cup chopped yellow onions
1/2 T salt
1/4 T freshly ground black pepper
1 T minced garlic
1 1/2 cups peeled, seeded, and chopped tomatoes
2 T chopped fresh basil leaves
4 T chopped fresh oregano leaves
Pinch cayenne
1/2 cup chicken stock
4 T red wine
Pinch sugar
Heat the oil in a large saucepan over high heat. Add the onions, salt, and black pepper and cook, stirring, until the onions are soft, about 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add tomatoes, basil, oregano, and cayenne, and cook for 1 minute. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thickened and fragrant, about 15 minutes.
Remove from the heat and puree in a food processor or blender.
After you have made the sauce set aside.
After you have made the dough, locate to at least 2" high square "casarole" dish (9" x 14" or so). 14-inch pizza pan that is 2 inches deep. Place the dough in the center of the pan. Using your palms, stretch and push the dough toward the edge of the pan (as the dough warms up, it will be easier to stretch). Pull the dough up the side of the pan, pressing it against the side with your fingers (only about 1/4-inch of the pan sides should be showing) until it is quite thin.
Put the dough in the oven (pre-heated to 450 F) for about 5 minutes.
Pull the dough out and put the sauce on it, and dust with parmesean cheese.
Cover the sauce with mozarella chese...twice as much as you would for regular pizza...pile it on.
Over the sauce place your favorite toppings (mushrooms, cooked sausage, green pepper, pepperoni, etc).
Bake at 450F for 20 minutes...keep an eye on it. When the cheese first starts to look brown around the edge--you are done--pull it out.
If none of the cheese has browned at the edge..give it more time.
Last year, a guy laughed at putting chicken stock in the pizza sauce. Emeril Lagassi puts chicken stock in his pizza sauce. I'd take Emeril's advice on sauce any day. You could use beef stock...wouldn't matter much.
Deep dish pizza looks really odd at first take. For folks not used to it it looks like a cassarole.
There is no comparison to other kinds of pizza. Chicago Deep Dish is a pizza unto it's own. Two pieces and you are done.
If you want to know what "wise guys" eat, make this.
ROX
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Awesome, I'm saving that one.
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I freakin love good pie..........but I take a sharp left at deep dish. it's never been my bag... I dig a very crispy thin crust...almost burnt...and a very limited amount of toppings...usually just pepperoni....
I am addiction to...........and make a beeline for....little italy when in NY..... I LOOOOOOVE Lombardi's pizza....... best pie in the USA (and the original pizza shop in the USA)
(http://www.firstpizza.com/images/600_nyc_sausage_pep_mush.JPG)
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Oh...don't get me wrong. I LOVE a great thin crust (very little yeast) pizza. Crispy-crunchy...
It's just Chicago Deep Dish is SO awesome...
The place I went to back in Waukegan, IL ...Poetesta's has gone out of business. The guy tried expanding locations too quickly and went under in real estate deals.
I can replicate his pie (recipe above). The atmosphere was perfect. Lots of aquariums everywhere. They brought out a "cooling rack" and placed the circular pie on that. You needed a knife AND a pie server. Those pieces were THICK.
Over on Belvidere Road across from WXLC & WKRS was Barnaby's. They had the BEST thin crust on the PLANET. Get Pepperoni & mushroom and a pitcher of dark beer.
Now, you's have to go http://www.silopizza.com/ The Silo in Lake Bluff (where they make Jelly-Bellys) for a decent deep dish.
Back when my wife and I were dating we frequented all three.
After those places, the chain pizzas are a booger.
ROX
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Oh...don't get me wrong. I LOVE a great thin crust (very little yeast) pizza. Crispy-crunchy...
It's just Chicago Deep Dish is SO awesome...
The place I went to back in Waukegan, IL ...Poetesta's has gone out of business. The guy tried expanding locations too quickly and went under in real estate deals.
I can replicate his pie (recipe above). The atmosphere was perfect. Lots of aquariums everywhere. They brought out a "cooling rack" and placed the circular pie on that. You needed a knife AND a pie server. Those pieces were THICK.
Over on Belvidere Road across from WXLC & WKRS was Barnaby's. They had the BEST thin crust on the PLANET. Get Pepperoni & mushroom and a pitcher of dark beer.
Now, you's have to go http://www.silopizza.com/ The Silo in Lake Bluff (where they make Jelly-Bellys) for a decent deep dish.
Back when my wife and I were dating we frequented all three.
After those places, the chain pizzas are a booger.
ROX
Spent many a Sunday afternoons at the Silo eating -ZA - while at Lake Forest College -
Then on to the Wooden Nickel in Highwood to wash it down
Then on to The Alley in Highwood til closing then on to Al Santi's in highwood til closing at 5:55 AM and be first in line at 6:00AM when he re-opened - lol- Some goofy Village Law
Then Classes at 10 AM
And dreaded Football practice at 3pm
those are great memories you stirred up Rox - thanks :D
NwBie
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:salute Nwbie
I have many a fine memory of sitting at a candlelit table at The Silo with my bride to be on a Saturday night chatting while we waited for our pizza. So does she :aok
Ya know...normally I keep the most "secret" recipes in the box to myself. Some I got from my mom or Chef Jimmy, others are ones I have worked on and worked on and modified for years to perfect. This one is oner of those.
Many people have busy lives.
Busy jobs, bad traffic, kids to take to soccer or band lessons, the boss called and needs that report NOW. It's way to easy to say "forget it", and grab a bag of tacos or burgers on the way home than cook something yourself.
But...if you COULD....and have something AWESOME waiting for you when you get home.....WOULD you? You can!
Most purists would scoff and say PFFfft...THAT'S not real smoked brisket!
Well, to heck with 'em...THEY don't live your busy life, do they?
We're combining the "Memphis Dry Rub" ingredients into the BBQ Sauce.
Arkansas Crock Pot Brisket
5 1/2 lbs Beef brisket
1 bottle mesquite flavor liquid smoke
ALL Barbecue sauce* (see Below)
8 VERY large cloves of garlic
Calorie concious? Trim at least half the fat off the fatty side. If not, leave fat on and skim it off later...there is a flavor factor
In the largest cookware you have, on high heat, brown (almost burnt) the fatty side first, then flip and brown the meaty side.
Relocate the brisket to a cutting board and let it cool.
Take the cloves of garlic into thin "sharp" strips lengthwise. Taking a sharp steak knife, cut a deep slit and insert the garlic into the meat. Repeat this all over the brisket.
Combine all ingredients except brisket in removable liner. Shake on 4T of the bottle of liquid smoke and reserve the rest. Add brisket and turn to coat well with barbecue sauce. Marinate overnight in the fridge. If you have problems getting the lid to close, using an electric knife, trim off what you need to to get it to fit, and place all the meat in inside liner, covered.
Only add enough BBQ Sauce to no more than 1" below the top of the crock pot liner, reserve the rest for use at the table.
The next morning, place liner in the crock pot base and cover with the lid. Cook on low for 9-11 hours.
(If you are able to...cook on high for 1 hour and then low the rest of the time.)
ROX Super-Secret Beef BBQ Sauce*
3 Tea bags Orange Pekoe Tea
3T Butter
1 large onion, chopped fine (Vidalia, if avialable)
1 14 oz can Tomato Sauce
2 Cups Catsup
1 Cup White or Apple Cider Vinegar
3T Chili Powder (New Mexico, if available)
4T Paprika
3T BBQ Spice (Spice aisle at Walmart)
1T Dry Mustard
1T Extremely Chopped fresh garlic
1T White Papper
1T Fresh Ground Pepper
1T Onion Powder
5T Dark Molasses (Braer Rabbit, if available) (OR: 1/4 cup brown sugar if molasses are unavailable)
3T ea Corn Starch & Water (thickening agent), mixed well (semi-solid)
4T Cayene Pepper (Optional)
4T Bottle, Mesquite Flavored Liquid Smoke
Take 3 teabags and place in a "knee-high" nylon (so no tea leaves get into the tea) you have borrowed from the wife. Steep in about 1 gallon of hot water until almost a bronze colored darkness. Remove the tea bags and take the tea to a large stock pot and boil until you have reduced it to about two cups.
Take 3T of butter and melt in a pan on low heat. Add onions and garlic and gently sautee intil soft. Add the tomato sauce and combine all the other spices, tea, and ingredients stirring well. Bring up the hear to medium but DO NOT let boil. Add the corn starch/water mixture last, stirring in a little at a time until fully added.
You can double the recipe and use half for the brisket and "bottle" the other half in a Ball or Mason Jar. Refridgerated, it lasts up to 3 months.
Liquid Smoke USED to be way more potent 20 years ago. The current version has gotten a lot more winpy--that's why we have to use more today than back then.
Go ahead and laugh at the tea and the way I keep tea leaves out of the sauce--but it works.
ROX
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Rox
I did the burgers, deep dish pizza, and the pasta sauce this weekend. Rave reviews from the entire family :aok
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Rox
I did the burgers, deep dish pizza, and the pasta sauce this weekend. Rave reviews from the entire family :aok
GREAT!
My family loves all three, and they are definitely in the dinner rotation.
Grilling the garlic burgers over charcoal and then serving with cheese is always a hit. Most folks look at all the garlic and go WHOOOA. Many folks don't realize that garlic gets really mellow when cooked.
ROX
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no doubt... the onions and garlic in the food processors sent the kids running to the other room. They were 'helping' (meaning watching over my shoulder and getting in the way) right up until I fired those puppies up. My house smelled like an Italian restaurant all weekend. :aok
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no doubt... the onions and garlic in the food processors sent the kids running to the other room. They were 'helping' (meaning watching over my shoulder and getting in the way) right up until I fired those puppies up. My house smelled like an Italian restaurant all weekend. :aok
I just laughed until my sides ache :rofl :rofl
ROX
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My house smelled like an Italian restaurant all weekend. :aok
same here...........I think mrs zetanine is already getting tired of me photographing everything with the new camera....
(http://i307.photobucket.com/albums/nn304/ZetaNine/IMG_0981.jpg)
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Damn such tasty stuff.
Which one of you guys is a bonded, insured caterer? Need somebody for my wedding! :rock
edit: You'll get to be up close and personal with vintage aircraft, as it's at the Lone Star Flight Museum. still no takers? :D
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It's GREAT when the thread goes from simply sharing to folks breaking out the recipe box and posting stuff they would normally call "off limits".
OK ... OK !!!
When I was a kid, one of my best friend's Grandmother (Grandma Penelton) use to always bring the "salad" to the picnic and she also supplied her own "dressing".
Anybody who tasted her salad dressing immediately wanted the recipe ... NFW !!! ... she said she would take the recipe to her grave. She wouldn't even give it to her own daughter (my friend's mom).
Well .. Grandma Penelton finally passed (years ago at the age of 90-something), and my friend's mother scoured thru all her recipes at her house and low and behold ...
Grandma Penelton's Salad Dressing
This makes 3 Cups of dressing.
1 can of Tomato Soup
3/4 C Mazola Corn Oil
3/4 C Cider Vinegar
1/3 C Sugar
1 t Worcestershire Sauce
1 t Dry Mustard
1 t Salt
1/4 t Pepper
1/4 t Cayenne
Clove of Garlic
Add all ingredients to a leak-proof container. Shake well. Refrigerate and obviously shake well before using.
R.I.P. Grandma Penelton.
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same here...........I think mrs zetanine is already getting tired of me photographing everything with the new camera....
Nice bottle of wine too ... :cool:
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GREAT!
My family loves all three, and they are definitely in the dinner rotation.
Grilling the garlic burgers over charcoal and then serving with cheese is always a hit. Most folks look at all the garlic and go WHOOOA. Many folks don't realize that garlic gets really mellow when cooked.
ROX
Garlic !!! ... if your ever in San Francisco ... go to the "Stinkin Rose". There is not one app/entree/etc ... that doesn't have loads of beautifully roasted garlic in it.
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Combine all ingredients except brisket in removable liner. Shake on 4T of the bottle of liquid smoke and reserve the rest. Add brisket and turn to coat well with barbecue sauce. Marinate overnight in the fridge. If you have problems getting the lid to close, using an electric knife, trim off what you need to to get it to fit, and place all the meat in inside liner, covered.
Only add enough BBQ Sauce to no more than 1" below the top of the crock pot liner, reserve the rest for use at the table.
Sorry ROX ... but this part has left me a little confused.
Removable liner = actual crock ? ... what size crock do you have/use.
Combine all ingredients except brisket in removable liner.
So I dump all the liquid smoke and BBQ sauce in the crock ? ... cause then you say ... "Shake on 4T of the bottle of liquid smoke and reserve the rest." ... or am I putting 4T into the crock and reserving the rest for the BBQ Sauce.
:rolleyes: ... sorry if I am being dense ... this one needs to get cooked this weekend.
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Manatee :noid
HOW TO HANDLE MANATEE MEAT
Manatee meat has a mild taste and readily adapts to recipes for beef. Choice cuts of meat, primarily the tail and peduncle, can be used in any recipe. The body and flipper meat, with just a little extra preparation and special recipes, can be just as tasty. I recommend cubing the less-tender cuts for extra tenderness or pounding steaks with a meat mallet.
Regardless of what cut of manatee meat you are using, all fat and sinew must be removed before freezing or preparing. Even the yellowish fat between the layers should be removed. When using flipper or body meat, we recommend removing the white tendons and vessels as well.
Manatee meat has been successfully frozen for over a year. This was done by removing all fat, wrapping well in cellophane and then again in freezer paper. Manatee meat can be tenderized in several different ways. Some restaurants run each piece of meat through a cubing machine. Other restauranteurs recommend pounding each peice of manatee with a meat mallet until thin, usually about one inch. All restaurants recommend cutting manatee meat across the grain for a more tender piece of meat.
Body and flipper meat cuts are excellent choices for burgers, casseroles, ground meat, soups and stews. Peduncle and tail meat work well for roasts, steaks and barbecue.
Regardless of which cut of meat you use, you will find manatee to be a very delicious and versatile meat. It is also low in fat, making it a great item for the calorie conscious person.
Baked Manatee
6 manatee steaks
lemon juice
lemon slices
garlic powder
butter
chopped parsley
salt and pepper to taste
Arrange manatee steaks in an ovenware dish large enough to place in a single layer, sprinkle with salt, pepper and garlic. Squeeze lemon juice over steaks. Cut a generous amount of butter into squares and place over the steaks. Arrange lemon slices over the steaks and then sprinkle generously with parsley. Bake in a 375 F oven until steaks are cooked. Serve with french bread.
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ROX...do you have any healthy grilled fish recipes???
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Mcstripper
1-lb fish fillet (striper bass, grouper)
1 scallion
1 egg
2 tbsp fresh dill
1/4 cup bread crumbs
1 tbsp white wine
6 tbsp mayo
1 tbsp dry wasabi
3 tbsp butter
1.PLace fish, scallions, dill, egg, wine bread crums and 2 tbsp of mayo in a food proccessor,
pulse several times until a thick consistency is achieved, then form into equal patties
2.melt 3 tbsp of butter in a skillet
3.Over med. heat fry the patties until they are equally golden brown
4. for a topping mix 4 tbsp of mayo with the wasabi powder and spread over the patties.
you can also add hot sauce to the mixture before blending in the food processor.
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Okay i didn't read every recipe but here's one from Amish country
PA Dutch Potato Salad w/ warm bacon dressing
and this is off the hip, haven't used a recipe for years so bear with me:
5 lbs redskin potatoes, cut and and boiled
8 slices of your favorite bacon
2/3 cup of apple cider vinegar
1/2 cup sugar
2 eggs (raw)
6 eggs hard boiled
1 1/2 cups water
3 tbsp flour
OK here goes:
in one large bowl mix your cooked and drained potatoes (with skins on) and pealed and coarsely chopped hard boiled eggs. Cut bacon into 1" pieces and brown in medium saucepan DO NOT DRAIN GREASE!!!! In a medium bowl, mix sugar and raw eggs, beat thoroughly. Add vinegar and water to sugar and egg mixture mix well. Once bacon is browned, add flour to the drippings...mix well. Pour egg/vinegar mixture into pan and simmer until thickened. Pour over potatoes and eggs mix well. Best served warm but can be eaten cold. Also try dressing over a your favorite salad. Enjoy and see your cardiologist immediately. <S> :aok
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Thanks Capt. I happen to have over 200 Stripers in the freezer
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Thanks Capt. I happen to have over 200 Strippers in the freezer
:O It's Hannibal Lecter!!!!!!! :D
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lol Dicho. you had me confused for a minute
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Sometimes I'm a little warped bro <S> Hope you got the same chuckle out of it I did :D
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yeah forgot to mention you owe me a keyboard and a computer screen cleansing :)
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i made a great pasta the other day just whipped up a nice olive oil sauce with it, it was a very light pasta not heavy with cream or thick sauce, i love to cook, well ill post it up tommorow im cooking it up again and ill have the exact measurements for it these are the ingredients
olive oil
parmesean cheese (grated)
paresly
garlic
italian seasoning
and a hint of red pepper
sorry if i misspelled stuff im watching futurama right now.
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Okay i didn't read every recipe but here's one from Amish country
PA Dutch Potato Salad w/ warm bacon dressing
and this is off the hip, haven't used a recipe for years so bear with me:
5 lbs redskin potatoes, cut and and boiled
8 slices of your favorite bacon
2/3 cup of apple cider vinegar
1/2 cup sugar
2 eggs (raw)
6 eggs hard boiled
1 1/2 cups water
3 tbsp flour
OK here goes:
in one large bowl mix your cooked and drained potatoes (with skins on) and pealed and coarsely chopped hard boiled eggs. Cut bacon into 1" pieces and brown in medium saucepan DO NOT DRAIN GREASE!!!! In a medium bowl, mix sugar and raw eggs, beat thoroughly. Add vinegar and water to sugar and egg mixture mix well. Once bacon is browned, add flour to the drippings...mix well. Pour egg/vinegar mixture into pan and simmer until thickened. Pour over potatoes and eggs mix well. Best served warm but can be eaten cold. Also try dressing over a your favorite salad. Enjoy and see your cardiologist immediately. <S> :aok
Man, this sounds great! Gotta try it this week!
That reminds me a lot of the wilted lettuce salad that my grandmother used to make. It was always my favorite...
Wilted Lettuce Salad
6 slices of bacon
1/4 cup cider vinegar ( red wine vinegar also works well )
2 tsp sugar
1 tsp ground pepper
1 tablespoon lemon juice
6 green onions chopped up
1 large head of lettuce, or a similar amount of leaf lettuce...rinsed, then torn into bite-size pieces
Fry up the bacon well done...then crumble up and put in a bowl with the lettuce and onions.
Mix the vinegar, lemon juice, sugar, and pepper in with the bacon drippings, and simmer on low heat while stirring until the sugar is melted.
Pour this mixture over the lettuce, onions and bacon, and mix up well to cover the lettuce. Enjoy while still hot.
Joker
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Sorry ROX ... but this part has left me a little confused.
Removable liner = actual crock ? ... what size crock do you have/use.
Combine all ingredients except brisket in removable liner.
So I dump all the liquid smoke and BBQ sauce in the crock ? ... cause then you say ... "Shake on 4T of the bottle of liquid smoke and reserve the rest." ... or am I putting 4T into the crock and reserving the rest for the BBQ Sauce.
:rolleyes: ... sorry if I am being dense ... this one needs to get cooked this weekend.
My crockpot is 2 - piece - the actual pot - is removable and I can cover it and put it in the fridge - also though - the wife found -I think Ziploc brand - bag liners for crockpots - man is it a lot easier for cleanup - dump all the food - and toss the liner - but I'm guessing he means the removable part like mine - if you have a one piece crockpot - then you probably have to refrigerate in a separate container -
Gonna try the salad dressing - sounds good.
NwBie
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Sorry ROX ... but this part has left me a little confused.
Removable liner = actual crock ? ... what size crock do you have/use.
Combine all ingredients except brisket in removable liner.
So I dump all the liquid smoke and BBQ sauce in the crock ? ... cause then you say ... "Shake on 4T of the bottle of liquid smoke and reserve the rest." ... or am I putting 4T into the crock and reserving the rest for the BBQ Sauce.
:rolleyes: ... sorry if I am being dense ... this one needs to get cooked this weekend.
Zeta: GORGEOUS photo. That's cook-book quality! No joke! :aok
Slap: I GOTTA try that dressing...great story too :salute
I have a large crock pot. You can't get a full brisket into anything smaller. The small crockpots are perfect for one person meals, but the large does it all. A crockpot has 2 main components, a "crock" made of pottery and a metal base that heats the crock. The two are seperable so that you can marinate things in the covered crock as well as separatie them for cleaning.
After you brown the brisket you then pout it in the crockpot liner. At that point to shake on about 1/3 of the bottle of liquid smoke (about 4 T). The brisket kids of soaks up the liquid smioke like a wick.
Yes you are reserving the rest for the BBQ Sauce.
It's up to you. In this recipe it all ends up in the same place anyway...and yes, we're also marinading the meat in the sauce overnight. Putting the liquid smoke on at this point & time gets the meat to soak it up before it starts soaking up BBQ Sauce.
I apologize for making that recipe too complicaterd for the sauce. I thought about it later, and if you already have a store bought sauce that you like (I Prefer "Bone Suckin' Sauce" from North Carolina--available in most stores) go ahead and buy two containers and use it. If folks looked at the BBQ Sauce recipe and thought "Too much work", then just use store bought instead.
I have put 25+ years into my BBQ sauce (to replicate Hillary's BBQ Sauce in Waukegan, IL) and it's pretty good, but store bought would be more convienient for most people. Believe me , I was shocked as most people to figure out that it was tea that Hillary's was using.
I also made the cayene pepper optional. A "hot" BBQ sauce is awesome.
ROX
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Yes Mr. Bong :salute Dick Bong State Park, while not a large state park, is just off hwy 50 West of Kenosha, WI.
Just for you!
This one is so simple, yet soooooo gooood.
My doctor has been griping about my cholesterol and losing weight--this one is good for both.
You could use ANY of your favorite fish for this. Large, pre-deboned store bought are nice, but if you catch your own this could work well too. My wife saw a tv show on food fish and found out that Tilapia scower the bottom and eat other fish's poo, she now refuses to eat Tilapia.
Grilled Sockeye Salmon
1 filet Sockeye Salmon (store-bought)
1 juice of fresh lemon
1 juice of fresh lime
1 juice of fresh orange
1T sugar
Defrost the salmon filet and place in a large shallow dish. Place all the fruit juices and sugar over the filet and let marinade. A few hours is good but overnight is even best. Locate filet to another shallow dish & save the fruit juices.
Get a charcoal grill hot and place the filet at the center, skin side down. (It wouldn't hurt to brush the skin side first with a little olive oil.)
Using the bacon grease grilling method, take a big dab (about 1T) of cold bacon grease and place it where it will fall into the hot coals, and cover the grill quickly, shutting off all air vents.
Grill for about 5 minutes--DO NOT turn the filet, just slightly relocate it on the grill so it doesn't stick. At this point, baste the top of the filet with some of the reserved fruit juices.
Using the bacon grease grilling method again, take a big dab (about 1T) of cold bacon grease and place it where it will fall into the hot coals, and cover the grill quickly, shutting off all air vents. Grill another 5 minutes
Remove from grill & serve immediately.
Another good tip is to lightly dust the filet with Old Bay Seasoning just prior to serving.
ROX
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Capt...they let people kill & eat manatees? :O :O :O
ROX
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Damn such tasty stuff.
Which one of you guys is a bonded, insured caterer? Need somebody for my wedding! :rock
edit: You'll get to be up close and personal with vintage aircraft, as it's at the Lone Star Flight Museum. still no takers? :D
I wish I could help.
I don't have the facilities at present to cook for any group over 10.
ROX
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All this talk about crockpot cooking
My most favorite crockpot meal - my gram made this all the time - not exactly healthy but way filling.
Crockpot Beef Stroganoff
1-1/2 lbs. beef sirloin tip, cut into 1" cubes
16 oz. pkg. baby carrots
2 onions, chopped
3 cloves garlic, minced
1/2 tsp. dried oregano leaves
1/2 tsp. salt
1/2 tsp. dried thyme leaves
1/8 tsp. pepper
1 bay leaf
1-1/2 cups beef broth
1/2 cup apple juice
8 oz. carton sour cream
1/4 cup flour
1/4 cup water
Combine everything except sour cream, flour, and water in crockpot. Cook on low heat for 8-10 hours (high for 4-5 hours). Toss the bay leaf.
Combine sour cream, flour, and water in a bowl and mix well Add 1 cup of the hot liquid from the crockpot to the sour cream mix and stir until its blended. Put back in the crockpot and stir well. Cover crockpot and cook on high for 20-30 minutes until it starts to bubble and gets thickened up. We serve it over egg noodles.
Then waddle over to the lazyboy - turn on the tv and and "rest your eyes"
:D
NwBie
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thank you Mr. Rox. I've been grilling salmon with lemon pepper seasoning and butter..dont know if its healthy but its delicio.
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Zeta: GORGEOUS photo. That's cook-book quality! No joke! :aok
Slap: I GOTTA try that dressing...great story too :salute
I have a large crock pot. You can't get a full brisket into anything smaller. The small crockpots are perfect for one person meals, but the large does it all. A crockpot has 2 main components, a "crock" made of pottery and a metal base that heats the crock. The two are seperable so that you can marinate things in the covered crock as well as separatie them for cleaning.
After you brown the brisket you then pout it in the crockpot liner. At that point to shake on about 1/3 of the bottle of liquid smoke (about 4 T). The brisket kids of soaks up the liquid smioke like a wick.
Yes you are reserving the rest for the BBQ Sauce.
It's up to you. In this recipe it all ends up in the same place anyway...and yes, we're also marinading the meat in the sauce overnight. Putting the liquid smoke on at this point & time gets the meat to soak it up before it starts soaking up BBQ Sauce.
I apologize for making that recipe too complicated for the sauce. I thought about it later, and if you already have a store bought sauce that you like (I Prefer "Bone Suckin' Sauce" from North Carolina--available in most stores) go ahead and buy two containers and use it. If folks looked at the BBQ Sauce recipe and thought "Too much work", then just use store bought instead.
I have put 25+ years into my BBQ sauce (to replicate Hillary's BBQ Sauce in Waukegan, IL) and it's pretty good, but store bought would be more convienient for most people. Believe me , I was shocked as most people to figure out that it was tea that Hillary's was using.
I also made the cayene pepper optional. A "hot" BBQ sauce is awesome.
ROX
Thanks for clearing that up.
You under estimate me my culinary friend ... I own 2 crock pots (Rival 6 qt and a Bravetti 8 qt) ... so I have options ... :D
The BBQ Sauce sounds like a "winner" ... and I will be making that too.
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I have pickling cucumbers in droves right now in the garden, so I will be making these this weekend also ... another passed down recipe and one from the "Secret" files.
Jim Sherwin's Refrigerator Pickles
7 C sliced cucumbers - not too thin - (DO NOT PEEL)
1 Green Pepper - diced
1 Onion - chopped - I prefer Vidalia
2 C sugar
1 C Vinegar (I prefer Cider Vinegar)
2 T salt
1 t Celery Seed
Place in a large plastic or glass container ... cover ... refrigerate for 2 to 3 days.
Keeps 3 to 4 months ... they usually don't last that long and if they get soggy and flimsy ... out they go.
They taste just like Bread and Butter pickles.
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All this talk about crockpot cooking
My most favorite crockpot meal - my gram made this all the time - not exactly healthy but way filling.
Dang ... that sounds good ... so many good recipes ... so little time ... :D
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thank you Mr. Rox. I've been grilling salmon with lemon pepper seasoning and butter..dont know if its healthy but its delicio.
Absolutely nothing wrong with that! :aok :salute
Most people don't like fish because it smells "fishy".
If it smells fishy before you buy it you may not want to buy it.
Sadly, many Americans don't live near the coast where fresh fish markets are common. Many people in The Bay area get up before dawn to go down to the markets of the wharf for the absolute freshest catch. Flounder (which I can't stand) should have no smell at all, it is said that fresh White Fish smells like cucumber. This is the way to go....if you can do it.
Most of us have to settle for fresh fish under celophane at the store...bummer.
It can be a great idea to be on a very friendly basis with your store's chief butcher. If they will let you, get them to let you sniff your fish (yeah, sounds kinky) before they package it for you to buy.
One of the best ways to mak sure fish isn't "fishy" is to either cook it as soon as you get home or to marinate it in citrus juice.
Maybe Nilsen will weigh in---he's probably got a lot more experience with fresh fish than I do.
ROX
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I am an avid fisherman here in the south. Fresh water fish all the way!. I have plenty of Stripers, large and smallmouth bass, crappie, brim, and catfish in my freezer waiting to be fried/...uh..i mean grilled :)
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I am an avid fisherman here in the south. Fresh water fish all the way!. I have plenty of Stripers, large and smallmouth bass, crappie, brim, and catfish in my freezer waiting to be fried/...uh..i mean grilled :)
My mother-in-law easily substitutes chunks of freshwater fish in her crab cakes. That might be a tasty option for you as well.
Classic Crab Cakes
Base Recipe By: Emeril Lagassi
2 tablespoons olive oil
1 cup small diced yellow onions
1/2 cup small diced celery
1/4 cup small diced red bell peppers
1/4 cup small diced yellow bell peppers
1 T chopped garlic
1 lb lump crab meat, cleaned and picked for cartilage
1/4 cup chopped green onions
1/4 cup grated Parmigiano-Reggiano cheese
2 T finely chopped parsley
3 T Creole mustard
4 T fresh lemon juice, juice of 2 lemons
2 eggs
1/2 cup, plus 3 cups for frying vegetable oil
1/4 t white pepper
1/2 t Worcestershire sauce
1/4 t Tabasco sauce (or 2 shakes)
1 1/2 cups fine bread crumbs
1/4 cup all-purpose flour
3 t Creole seasoning
1 t water
Salt and pepper to taste (about 1T of each +/1)
In a medium sauté pan, heat the olive oil over medium heat. Add the onions, celery, and peppers (The Trinity, again). Season with salt and pepper. Sauté for 5 minutes. Add the garlic and continue to sauté for 2 minutes. Remove the pan from the heat and cool for 5 minutes.
In a medium mixing bowl, combine the crab meat, green onions, grated cheese, parsley, Creole mustard, and juice of one lemon together. Mix to incorporate. Set the mixture aside. In a food processor with a metal blade, process 1 egg and remaining lemon juice for 1 minute. With the machine running, slowly add the 1/2 cup of vegetable oil. The mixture will be thick after all the oil is incorporated. Add the white pepper, Worcestershire and hot sauce, process the mixture to incorporate. Season the mayonnaise with salt and pepper.
Fold the sautéed vegetables into the crab mixture. Fold in the mayonnaise and 3/4 cup of bread crumbs into the crab mixture. Mix well. In a shallow bowl, season the flour with 1 teaspoon of the Creole seasoning. In another bowl, whisk the remaining egg with the water. Finally in one bowl, combine the remaining bread crumbs and 1 teaspoon Creole seasoning together. Portion the filling into 1/3 cup balls. Form the balls into patties, about 1-inch thick.
Pour oil into a saute pan and heat to 360 degrees about 2 minutes. Dredge the cakes in the seasoned flour. Dip the cakes in the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, covering the cakes completely. Gently lay the cakes in the oil and fry for 4 minutes on each side.
Remove the cakes from the oil and drain on a paper-lined plate. Season the cakes with the remaining Creole seasoning.
Makes 10 standard (restaraunt sized) cakes
Substiture fish chunks for crab meat.
Since real crabmeat can be hard to find (we all don't live on the coasts, ya know) and/or expensive...I use Immitation Crab Meat instead. It's WAY cheaper.
The refridgerator pickles, potato salad & stroganoff look great. I'm doing the crock pot stroganoff next week as the whole will be very busy.
ROX
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While it's still summer....
Google for Cuban Style Burgers Bobby Flay
It's so funky sounding but I have heard they are fantastic.
ROX
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Last time I went to Alaska, I had salmon with the most delicious berry sauce. I think it may have been cranberry sauce. I'll have to find out & post that. It was far different than the usual butter & lemon sauce. Just awesome.
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I am an avid fisherman here in the south. Fresh water fish all the way!. I have plenty of Stripers, large and smallmouth bass, crappie, brim, and catfish in my freezer waiting to be fried/...uh..i mean grilled :)
so when and where are you having the fish fry?
gonna have crunchy french fries too?
how about deep fried okra?
and deep fried sliced thin crooked neck squash?
and maybe some deep fried zucchini?
and don't forget the deep fried green beans.
maybe some boiled peanuts too.
oh and home made fresh dinner rolls still warm from the oven with butter melted on top.
might need to boil some hotdogs in Budweiser with the fixings and grill some burgers for the weird ones that don't/can't eat fish.
and don't forget the kegs of homebrewed beers, & better yet the Mead.
live a little, have a fried food party. (invest in antacids before the party day)
you know you want to.
then you'll have a good reason to go fishing again, to restock the freezer.
hmmm maybe have a AH Con fish fry.
on second thought with all of us old geezers that might turn into a cardiac arrest party. (inform all EMS in area, to be on standby with all available equipment day of party)
well just a thought or two.
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Last time I went to Alaska, I had salmon with the most delicious berry sauce. I think it may have been cranberry sauce. I'll have to find out & post that. It was far different than the usual butter & lemon sauce. Just awesome.
Please find & post!
Is TxDad holding the egg roll recipe hostage? :rofl
It's Tougher in Alaska!
ROX
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I am an avid fisherman here in the south. Fresh water fish all the way!. I have plenty of Stripers, large and smallmouth bass, crappie, brim, and catfish in my freezer waiting to be fried/...uh..i mean grilled :)
They are right!
Weekend Fish Fry at Bongs House!
I'll help cook...have a Weber Grill handy?
YES! Fryed OKRA IS AWESOME!
I can hear all of our arteries hardening alreaady!
ROX
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so when and where are you having the fish fry?
gonna have crunchy french fries too?
how about deep fried okra?
and deep fried sliced thin crooked neck squash?
and maybe some deep fried zucchini?
and don't forget the deep fried green beans.
maybe some boiled peanuts too.
oh and home made fresh dinner rolls still warm from the oven with butter melted on top.
might need to boil some hotdogs in Budweiser with the fixings and grill some burgers for the weird ones that don't/can't eat fish.
and don't forget the kegs of homebrewed beers, & better yet the Mead.
live a little, have a fried food party. (invest in antacids before the party day)
you know you want to.
then you'll have a good reason to go fishing again, to restock the freezer.
hmmm maybe have a AH Con fish fry.
on second thought with all of us old geezers that might turn into a cardiac arrest party. (inform all EMS in area, to be on standby with all available equipment day of party)
well just a thought or two.
You left out two things....homemade hush puppies and onion rings. Everything else sounds like our usual fish fry. And we're probably having one this saturday
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:lol ROX how did you know we were having one this weekend. I got the warning about someone posting while i was reading when i posted what i just did :lol
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:lol ROX how did you know we were having one this weekend. I got the warning about someone posting while i was reading when i posted what i just did :lol
I cannot reveal my sources.
:noid :noid :noid :noid
ROX
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You left out two things....homemade hush puppies and onion rings. Everything else sounds like our usual fish fry. And we're probably having one this saturday
and where, exactly, is the looney bin? I'm hungry holmes :D
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A small town known as Dyersburg, Tennessee. 80 some odd miles north of memphis
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A small town known as Dyersburg, Tennessee. 80 some odd miles north of memphis
Dyersburg ROCKS!
Great old fashioned southern town.
One of my favorites was Union City, TN. Right on the line with KY. Why? Because when we were on the way back to NE Mississippi to visit family, that was the first town that had a Sonic! We as kids LOVED that place! After driving all the way from North of Chicago, it would be late afternoon and we all wanted Sonic. Just cross the train tracks on hwy 45 and turn right.
#2 (with mustard) burger and onion rings that were as hot as the sun.
Yeah buddy.
ROX
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A small town known as Dyersburg, Tennessee. 80 some odd miles north of memphis
Beautiful country... sadly too far of a drive. :furious
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OK, when yer drinking a few cold ones while waiting for the BBQ to finish up, try these as an appetizer:
Chile Bites
large jar of "nacho" sliced jalapenos ...we use the half gallon size
1-2 cup of buttermilk
1 cup flour and 1/2 tsp ground black pepper, mixed in a plastic food storage bag for breading
ranch dressing
take a bunch of the jalapenos and set them on a paper towel for a few minutes to drain a little
dip the drained jalapenos in the buttermilk, then place them in the bag with the breading mix and shake them up
deep fry them in a fryer set to 350-375
be careful about the hot oil...it pops out a little sometimes and can cook you
when golden brown ( just a few minutes ) drain the jalapenos on a towel, then serve with the ranch dressing for dipping, and your favorite cold beverage. :D
Joker
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I got tons of fish recipes! I love to cook, I grill/smoke mostly, in fact Ill grill anything. I love it when people say "you cant grill it" I take that as a challenge! I do cook inside too but my kitchen sux so I cook outdoors as much as possible. dont want to over post recipes but I will start leaking some. I have about 300 now.
another good fish recipe, not sure if it qualifies at healthy but damn its good!!!
Ingredents:
2 8oz.pieces of snook (any white fish will do)
1/2 cup sliced mushrooms
1 tbsp. onion--diced
1 tbsp.chopped parlsey
1/2cup cheddar and jack
cheese--mixed
1/2 cup clam juice
1/2 cup heavy cream
salt & pepper to taste
--------------------------------------------------------------------------------
Preparation:
* In a fry pan, heat 2 tbsp. butter
* Lighty flour snook and saute untill golden brown
* Flip-over, add mushrooms and onions then sautee till almost done
* Deglaze with clam juice. Add heavy cream and cheeses
* Reduce heat and cook untill sauce is thick
* Add parlsey and salt & pepper to taste
------------------------------------------------------------------------------------------
OK ill give a bonus recipe too :D
My pork ribs
INGREDIENTS
6 pounds pork spareribs
2 cups wood chips, soaked
Dry rub:
1/2 cup packed brown sugar
2 tablespoons chili powder
1 tablespoon paprika
1 tablespoon freshly ground black pepper
2 tablespoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt
2 teaspoons ground cumin
1 teaspoon dry mustard powder
1 teaspoon ground cinnamon
1 teaspoon jalapeno seasoning salt (optional)
1 teaspoon cayenne pepper
Mop Sauce:
1 cup apple cider
3/4 cup apple cider vinegar
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons lemon juice
1 jalapeno pepper, finely chopped (optional)
3 tablespoons hot pepper sauce
kosher salt and ground black pepper to taste
DIRECTIONS
In a medium bowl, mix together the brown sugar, chili powder, paprika, black pepper,
2 tablespoons garlic powder, 2 teaspoons onion powder, kosher salt, cumin, cinnamon,
jalapeno seasoning, and cayenne pepper. Rub generously onto the pork spareribs. Cover
, and refrigerate for at least 4 hours, or overnight.
Prepare an outdoor grill for indirect heat, or preheat a smoker to 250 degrees F (120 degrees C).
While the grill heats up, prepare the mop sauce. In a medium bowl, stir together the apple cider,
apple cider vinegar, 1 tablespoon onion powder, 1 tablespoon garlic powder, lemon juice, jalapeno,
hot pepper sauce, salt and pepper.
When the coals are gray and ashed over, place 2 handfuls of soaked woodchips directly on them.
Place the ribs on the grill grate bone side down. Cover, and cook for 3 1/2 to 4 hours. Add more coals
as needed. Baste with the mop sauce, and throw handfuls of soaked woodchips onto the coals every hour.
Keep the temperature of the grill or smoker from going below 225 degrees F (110 degrees C). Ribs are
done when the rub has created a wonderful crispy blackened 'bark', and the meat has pulled away from the bone. Discard any leftover mop sauce.
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here are pics of those ribs from july 4
(http://i96.photobucket.com/albums/l191/captfish/DSC_1513.jpg)
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You left out two things....homemade hush puppies and onion rings.
around these parts it is understood as being part of a fish fry.
only mentioned the fries is because I likem crunchy done.
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:lol ROX how did you know we were having one this weekend. I got the warning about someone posting while i was reading when i posted what i just did :lol
bahhh I gotta work this weekend.
A small town known as Dyersburg, Tennessee. 80 some odd miles north of memphis
and double bahh. that is a long drive even on I-40, from Winston-Salem NC area.
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bahhh I gotta work this weekend.and double bahh. that is a long drive even on I-40, from Winston-Salem NC area.
You got furlough on weekends now from the "boyz" camp?
:lol
Newbs
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I thought this thread was dead. I can see I'm going to have to spend ANOTHER weekend afternoon copying, pasting and printing recipies.
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only part of them, Newbs.
still got to work part of them.
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I don't see that option on the menu any longer of the place I got it at. I may have to ask Kilz to go investigate. :) Kilz, it was over at the Pump House. Salmon with cranberry sauce. :)
I got this cranberry ginger salmon recipe from www.evitamins.com, but it may not be the sauce on that particular meal from the Pump House.
Ingredients
1 1/4 Tbsp (9g) ginger root, minced
2 tsp (6g) garlic, minced
1/4 cup (90g) honey
1/4 cup (60mL) soy sauce, low sodium
1/4 tsp (1g) pepper, freshly ground
1 cup (230g) cranberry sauce, whole berry
4 each (four 170g fillets) salmon fillets, or steaks (4 6-ounce pieces or 1 1/2 pounds)
Directions
Preheat oven to 350°F (175°C).
In a medium bowl, combine ginger, garlic, honey, soy sauce, pepper, and cranberry sauce, mix until thoroughly blended.
Spray a shallow baking pan with vegetable oil spray and place salmon in pan. Spoon cranberry mixture evenly over fillets/steaks.
Bake 15 minutes for fillets (25 minutes for steaks). Salmon is done when it flakes with a fork.
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Ok those fried jalepeno things sound pretty damn good! might the weekend sanck :aok
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update... I took the day off today and made two of the deep dish pizzas. One pepperoni and one I took the chicken, squash, peppers, and zucchini, left over from my kabob recipe, gave them a turn in the food processor, added some ground beef that I had from tacos for the kids, and used that as a topping. Currently the four of them look like a swarm of piranhas on an unlucky gazelle.
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update... I took the day off today and made two of the deep dish pizzas. One pepperoni and one I took the chicken, squash, peppers, and zucchini, left over from my kabob recipe, gave them a turn in the food processor, added some ground beef that I had from tacos for the kids, and used that as a topping. Currently the four of them look like a swarm of piranhas on an unlucky gazelle.
:rofl :rofl :rofl :rofl
Captfish.....PLEASE whoop as many of those fish recipes on us as you can! I'm back on diet again, and if there is anything I am severely lacking in it's good fish recipes.
ROX
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Garlic Cilantro Shrimp (not diet food Rox)
1 bunch of fresh cilantro
4 cloves of garlic
1 lb shrimp peeled and deveined
4 sticks of real butter
Throw the cilantro and garlic in the food processer and chop till fine. Place garlic, cilantro, and butter, in a microwave safe dish and melt the butter. Skewer the shrimp on kabob sticks with about a quarter inch between and place in a foil pan. Fire up your grill and mesquite smoke using the Rox method. When you're smoke is going good place the shrimp on the grill and close for about 15 minutes checking the shrimp every 10 minutes or so after that. When the shrimp are done discard the butter and enjoy.
Note: everybody I know winds up with butt trumpets after eating this so I don't recommend it for a date meal :D
Goes great with frozen margaritas
12 oz minute maid limeade (minute maid is actually important)
6 ozs sprite
Juice of one large lemon (use a real lemon the store bought kind isn't up to snuff)
1/4 cup cheap white triple sec
1/2 to 2/3 cup of cheap white tequila (how fast do you want you want to get polluted is the key here)
Ice
Pour the limeade and sprite in a blender and fill with ice. Pour the tequila, triple sec, and sprite over the ice. Put the lid on and hold on. Hit the puree button until the whole thing is a frothy foam. Freeze for 25 to 30 minutes and enjoy
I don't waste money on the more expensive tequilas for these because it really doesn't do much as far as taste. The effect is pretty much the same.
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^^^^^^^^^^^^^^^^ :rofl :rofl :rofl :rofl
ROX
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ROX ...
Brisket is in the crock pot, and on a slow simmer ... the smell is off the hook.
Rather than "brown" in a pan, I took that bad boy to the grill in hopes that the charcoal broiling of the fat will give more flavor.
The making of the BBQ Sauce was a little labor intensive ... but from the smell and taste ... well worth it.
I put 2 T of Cayenne in ... :O ... will be fine for me ... don't know about the rest of them around here. I think the next time, I may just skip the Cayenne.
It won't be ready until sometime later tonight, so the "feast" will be on for tomorrow.
:aok
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this thread should be stickied
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Well....yes it should...my keyboard is sticky from all the BBQ sauce thats on my fingers but oh well...
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Captfish...I am off to the grocery store to get the makings for that fish recipe we dont have that kind of fish around here, but I'll get some sort of white fish. Both me & the wife love mushorooms, so that makes trying it a no-brainer.
I also have plans for TXMom's sauce for fish. SHE even gives METRIC sizes for our non-North American forum pals :aok
Zetanine gives PICTURES :aok
I'm going to have to get with the program!
Wife made stuffed peppers the other night on occasion that our daughter came to visit from California...AWESOME, and I even have PICTURES.
ROX
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I'm having a tough time picking what to try this weekend but it will be from here
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Dichotomy......"butt trumpets"...you owe me a new monitor because it's got Diet Pepsi all over it :lol :lol :lol To quote gpwurzel..."YOU GIT!"
Captfish, your rib recipe looks sooooooo close to mine that it's amazing, right down to the Memphis Rub and wet mop rub. :aok :aok
I'll be making ribs & brisket for the in-laws next time they come over. NO CAYENE--father in law doesn't like hot! :O
I made Cinncinatti Chili last night, so simple a caveman could do it.
EASY & QUICK Cinncinatti Chili
1 40 oz can of chili
2 16 oz packages of angelhair pasta OR "Long" spaghetti
Warm up the chili on one burner and boil the pasta according to the package directions on another. You should be able to time them both out pretty easily.
Once the pasta is done, relocate to a collander to get rid of the pasta. Drizzle about 2T of EVOO (Olive Oil) onto the pasta and mix well with a pasta claw. Place in two seperate nice large bowls and put both pasta & chili on the table. After you have put pasta on your plate, top with chili.
Serves 4
Additions: Add a can of sliced black olives to the chili
Sprinkle with mozzarella cheese on the plate
Add 4 T of chili powder to the store bought chili
Add a few shots of tobasco on top just before eating.
I use chili with NO beans (to avoid the dreaded "butt trumpets") :O
ROX
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hmmmm... there's one sitting on that desk right over there totally unused. I wonder how long till it would be missed :D
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well....you guys talked me into it....we're actually having a fish fry this weekend :lol
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pictures will be required. :aok
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tonight...grilled chicken!
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let me know how it turns out
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Here is my family's favorite ribs recipe. A friend gave it to me several years ago. Found it on the net I believe.
It's an easy recipe, but the flavor is great and has a nice smoky chipotle fire to it. You do need to allow the ribs to marinate overnight.
Chipotle marinated ribs
2 jalapenos, stems and seeds removed, and chopped coarsely
4 green onions, chopped, use the white and the green parts
3 cloves garlic, roughly chopped
3 tablespoons chopped fresh oregano
1 can chipotle chiles in adobo sauce, 7 oz size
1 tablespoon kosher salt
1 cup olive oil
1 1/2 cups red wine vinegar
4 lbs pork ribs
fresh ground pepper to taste
Mix the first 6 ingredients in a food processor until fairly smooth. While running the processor, slowly add the vinegar , and then the oil.
Rub the ribs with some fresh ground pepper and some salt, then place them in a large plastic food storage bag. Pour 2 cups of the marinade into the bag, and refrigerate overnight.
Cover and refrigerate the rest of the marinade.
The next day, cook the ribs on a medium hot grill for about 15-20 minutes. Baste them with the remaining marinade.
Hope you try it and enjoy it as much as we do! :aok
Joker
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Hoooooooooooooooooooooooooooo odiggies Joker! I will makes those (after I walk 25 more miles--doc is still dogging me about cholesterol :(
I LOVE it about as hot as you can get it--and those ribs fill the bill! I love chipolte! In some ways it can be hotter than habenero. I love the smoky flavor of chipolte...but it's not for wimps. Anyone who cries on a drop of tobasco might want to think about it. I give it a big :aok
It looks like it's just about done for the thread for this year :( . Thank you to everybody who participated! :aok After saving the link to the original posts, it will take me at least 6 months to get a chance to try everything. Since no one wants to dive into a hot bowl of soup when it's 103F outside, maybe a "Semi-Annual Recipe Swap" might be a good idea--that way we could cover soups and holiday stuff around the end of October--get some football season chili & salsas going. We never really got into desserts, soups, or how to do a holiday throw-down. Your thoughts and ideas appreciated.
My last couple:
Beer Batter Mushrooms
1 cup all purpose flour (plus extra for dusting)
1 cup beer (any kind, but Killian's Irish Red is pretty cool to use)
22 -30 regular ("Pennsylvania") mushrooms (this is not the time for big fancy mushrooms)
4 cups vegatable oil (canola works fine--peanut is better unless you are allergic*)
Put the flour into a bowl and make a well in the center. Pour the beer into the well and whisk until the mixture look like a fine batter. Cover, and set aside in a warm place for about an hour before using.
Heat oil to approxametly 340 F in your largest high edged frying utensil.
Dip the mushrooms, one at a time into the batter, then dust with a tad of the reserved flour and quickly lower into the oil. It's not real safe to just toss it into the oil as it tends to splatter hotter than heck oil everywhere. Work fast, but be safe. Pull the mushrooms out when they are a golden brown, about the color of peanut butter (about 3:45 seconds). Set aside on a couple of paper towels on a platter.
Serve immediately. If they are not as satanically hot as the face of the sun, you have waited too long. Have ice cold adult golden beverages handy!
You can use the exact same recipe for onion rings.
You CAN use Bisquick Beer Batter mix, but you just saved yourself a buck-fitty.
*ALWAYS ask guests in advance if they are alergic to peanut oil/products. The allergy is so strong in most folks who have it that it can be fatal.
Dipping sauce, As follows:
Aces High Horsey Sauce
4 T Mayonaise (or low cal salad dressing)
3 T Horseradish
1/2 T Lemon Juice
1 pinch white sugar
1/2 T Cajun Spice (optional)
1/2 T Beer or white cooking wine (optional)
Place all ingredients in a medium bowl and whisk until smooth. (Make in advance and refridgerate at least an hour before serving).
Serve in ramekins with HOT Beer Battered Mushrooms.
Thanks again, hope we can do this again in the Fall!
Good night, and have a pleasant tomorrow.
ROX
CL
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Hooooooooooooooooooooooooooooodiggies Joker! I will makes those (after I walk 25 more miles--doc is still dogging me about cholesterol :(
I LOVE it about as hot as you can get it--and those ribs fill the bill! I love chipolte! In some ways it can be hotter than habenero. I love the smoky flavor of chipolte...but it's not for wimps. Anyone who cries on a drop of tobasco might want to think about it. I give it a big :aok
It looks like it's just about done for the thread for this year :( . Thank you to everybody who participated! :aok After saving the link to the original posts, it will take me at least 6 months to get a chance to try everything. Since no one wants to dive into a hot bowl of soup when it's 103F outside, maybe a "Semi-Annual Recipe Swap" might be a good idea--that way we could cover soups and holiday stuff around the end of October--get some football season chili & salsas going. We never really got into desserts, soups, or how to do a holiday throw-down. Your thoughts and ideas appreciated.
My last couple:
Beer Batter Mushrooms
1 cup all purpose flour (plus extra for dusting)
1 cup beer (any kind, but Killian's Irish Red is pretty cool to use)
22 -30 regular ("Pennsylvania") mushrooms (this is not the time for big fancy mushrooms)
4 cups vegatable oil (canola works fine--peanut is better unless you are allergic*)
Put the flour into a bowl and make a well in the center. Pour the beer into the well and whisk until the mixture look like a fine batter. Cover, and set aside in a warm place for about an hour before using.
Heat oil to approxametly 340 F in your largest high edged frying utensil.
Dip the mushrooms, one at a time into the batter, then dust with a tad of the reserved flour and quickly lower into the oil. It's not real safe to just toss it into the oil as it tends to splatter hotter than heck oil everywhere. Work fast, but be safe. Pull the mushrooms out when they are a golden brown, about the color of peanut butter (about 3:45 seconds). Set aside on a couple of paper towels on a platter.
Serve immediately. If they are not as satanically hot as the face of the sun, you have waited too long. Have ice cold adult golden beverages handy!
You can use the exact same recipe for onion rings.
You CAN use Bisquick Beer Batter mix, but you just saved yourself a buck-fitty.
*ALWAYS ask guests in advance if they are alergic to peanut oil/products. The allergy is so strong in most folks who have it that it can be fatal.
Dipping sauce, As follows:
Aces High Horsey Sauce
4 T Mayonaise (or low cal salad dressing)
3 T Horseradish
1/2 T Lemon Juice
1 pinch white sugar
1/2 T Cajun Spice (optional)
1/2 T Beer or white cooking wine (optional)
Place all ingredients in a medium bowl and whisk until smooth. (Make in advance and refridgerate at least an hour before serving).
Serve in ramekins with HOT Beer Battered Mushrooms.
Thanks again, hope we can do this again in the Fall!
Good night, and have a pleasant tomorrow.
ROX
CL
your Dr. is a spy
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your Dr. is a spy
that was real classy BP. Why not let it die.
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Dick
How'd the fish fry go?
I made three pizzas yesterday, cut them into tupperware container size, and stuck them in the fridge after the boys had eaten their fill. I told them that they could have pizza this week until they were sick of it :D
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due to an illness we had to postpone the fish fry :cry
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:furious :furious :furious
I had to laugh at She Devils ex a few months ago. They were spitting at each other and it was insinuated that, since I do the cooking for the kids by choice, they were eating hot dogs and peanut butter sandwiches and that wasn't healty eating in his opinion. So she goes over to the refrigerator and reads the menu for the week 'Well Monday they're having ziti, corn, and a wheat roll. Tuesday they're having mozzarella chicken with green beans and wheat bread, Wednesday they DO get pizza, Thursday tacos, mexican rice, and corn, Friday they're getting chicken Fajitas, and Saturday he's not sure what he's making but it will probably be Salsa chicken or something like that.' *listens for a minute* 'oh really? well tell you what smart a%% why don't you run to the store and tell me exactly WHERE you find those recipes in a box'. So I'm truly going to laugh when the kids tell him and his new spouse 'Dicho learned to make homemade deep dish pizza. Now we don't have to order it and we get to pick the toppings' :D
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lol that is funny
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I love my kids. They know how to slide the knife in without even trying :D
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due to an illness we had to postpone the fish fry :cry
YIKES! Hope and pray everyone is ok! :pray :aok
That's better than having a chicken BBQ and not getting it cooked all the way and everyone having trouble getting enough "throne time"
Better late than never! :salute
ROX
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:furious :furious :furious
I had to laugh at She Devils ex a few months ago. They were spitting at each other and it was insinuated that, since I do the cooking for the kids by choice, they were eating hot dogs and peanut butter sandwiches and that wasn't healty eating in his opinion. So she goes over to the refrigerator and reads the menu for the week 'Well Monday they're having ziti, corn, and a wheat roll. Tuesday they're having mozzarella chicken with green beans and wheat bread, Wednesday they DO get pizza, Thursday tacos, mexican rice, and corn, Friday they're getting chicken Fajitas, and Saturday he's not sure what he's making but it will probably be Salsa chicken or something like that.' *listens for a minute* 'oh really? well tell you what smart a%% why don't you run to the store and tell me exactly WHERE you find those recipes in a box'. So I'm truly going to laugh when the kids tell him and his new spouse 'Dicho learned to make homemade deep dish pizza. Now we don't have to order it and we get to pick the toppings' :D
Would you adopt me?
ROX
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sure ... why not? :D
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YIKES! Hope and pray everyone is ok! :pray :aok
That's better than having a chicken BBQ and not getting it cooked all the way and everyone having trouble getting enough "throne time"
Better late than never! :salute
ROX
The cook had a 24 hour virus. We had a chicken BBQ Friday night...opened a bag of chicken leg quarters that was bought thrusday and it STUNK. So we had to make another trip to Wal-Mart.
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Arkansas Crock Pot Brisket ... was off the hook ... was a huge success in my house !!!
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Care to share that recipe? I have a brisket and can't decide what to do with it...
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Arkansas Crock Pot Brisket
5 1/2 lbs Beef brisket
1 bottle mesquite flavor liquid smoke
ALL Barbecue sauce* (see Below)
8 VERY large cloves of garlic
Calorie concious? Trim at least half the fat off the fatty side. If not, leave fat on and skim it off later...there is a flavor factor
In the largest cookware you have, on high heat, brown (almost burnt) the fatty side first, then flip and brown the meaty side.
Relocate the brisket to a cutting board and let it cool.
Take the cloves of garlic into thin "sharp" strips lengthwise. Taking a sharp steak knife, cut a deep slit and insert the garlic into the meat. Repeat this all over the brisket.
Combine all ingredients except brisket in removable liner. Shake on 4T of the bottle of liquid smoke and reserve the rest. Add brisket and turn to coat well with barbecue sauce. Marinate overnight in the fridge. If you have problems getting the lid to close, using an electric knife, trim off what you need to to get it to fit, and place all the meat in inside liner, covered.
Only add enough BBQ Sauce to no more than 1" below the top of the crock pot liner, reserve the rest for use at the table.
The next morning, place liner in the crock pot base and cover with the lid. Cook on low for 9-11 hours.
(If you are able to...cook on high for 1 hour and then low the rest of the time.)
ROX Super-Secret Beef BBQ Sauce*
3 Tea bags Orange Pekoe Tea
3T Butter
1 large onion, chopped fine (Vidalia, if avialable)
1 14 oz can Tomato Sauce
2 Cups Catsup
1 Cup White or Apple Cider Vinegar
3T Chili Powder (New Mexico, if available)
4T Paprika
3T BBQ Spice (Spice aisle at Walmart)
1T Dry Mustard
1T Extremely Chopped fresh garlic
1T White Papper
1T Fresh Ground Pepper
1T Onion Powder
5T Dark Molasses (Braer Rabbit, if available) (OR: 1/4 cup brown sugar if molasses are unavailable)
3T ea Corn Starch & Water (thickening agent), mixed well (semi-solid)
4T Cayene Pepper (Optional)
4T Bottle, Mesquite Flavored Liquid Smoke
Take 3 teabags and place in a "knee-high" nylon (so no tea leaves get into the tea) you have borrowed from the wife. Steep in about 1 gallon of hot water until almost a bronze colored darkness. Remove the tea bags and take the tea to a large stock pot and boil until you have reduced it to about two cups.
Take 3T of butter and melt in a pan on low heat. Add onions and garlic and gently sautee intil soft. Add the tomato sauce and combine all the other spices, tea, and ingredients stirring well. Bring up the hear to medium but DO NOT let boil. Add the corn starch/water mixture last, stirring in a little at a time until fully added.
You can double the recipe and use half for the brisket and "bottle" the other half in a Ball or Mason Jar. Refridgerated, it lasts up to 3 months.
Liquid Smoke USED to be way more potent 20 years ago. The current version has gotten a lot more winpy--that's why we have to use more today than back then.
Go ahead and laugh at the tea and the way I keep tea leaves out of the sauce--but it works.
ROX
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Thanks :)
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Sorry, I just had to - just came up with a new one......which the lovely Mrs Wurzel enjoyed.
Chicken in a honey mustard and lemon sauce, served with Spicey rice (or whatever you fancy really).
4 x chicken breasts
1 x Jar Honey Mustard (its a bugger finding it in the UK, but luckily we buy it in the States on each visit)
Cut chicken into small strips
Heat 1 tb extra virgin olive oil in a pan, until hot enough to sear chicken on 1 side
Add chicken - let it get a small touch of colour
Turn heat down to a simmer (1 side of chicken should still be pinkish)
Add 2 x tablespoons of Honey Mustard, squeeze 2 full lemons into resulting mess
Add scrapings from lemon side (cant remember what the hell its called doh!!)
Add Garlic if required - make sure you taste the honey mustard and lemon mix - too much lemon add sugar, not sour enough, add lemon (according to taste)
Simmer for approx 10 - 15 mins, having stirred the mix thoroughly around the chicken (make sure you cover it while its simmering).
Serve over spicy rice (or plain - tho my favourite is over a good garlic mashed potato)
Serve whilst hot.
Wurzel
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Add scrapings from lemon side (cant remember what the hell its called doh!!)
Wurzel
zest , I think.
edit ; yep zest http://recipes.howstuffworks.com/what-is-lemon-zest.htm
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as for the honey mustard.
one way is http://allrecipes.com/Recipe/Honey-Mustard-Dressing-I/Detail.aspx
another way is http://allrecipes.com/Recipe/Honey-Mustard-Dressing-II/Detail.aspx <4 ingredients easy enough to make.>
and another http://allrecipes.com/Recipe/Easy-and-Good-Honey-Mustard-Salad-Dressing/Detail.aspx
and yet another http://allrecipes.com/Recipe/Honey-Mustard-Dressing/Detail.aspx
haven't tried it but might be able to mix your choice of mustard a cup or two with a spoonful or two of honey.
maybe Rox has a tried and true recipe.
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Made this last weekend-Thought I would share it
EASY PECAN PIE
3 eggs beaten with a fork
1/2 cup white corn syrup- I use Karo syrup -
1 cup sugar
6 TBSP margarine
1 teaspoon vanilla flavor
1 cup chopped pecans
1 unbaked pie crust 9 inch-- I use the ready made frozen pie shells - no rolling pins allowed around my wife !!
Beat eggs well, add syrup, and sugar mix well, add margarine and vanilla and mix add pecans mix and pour into pie shell. Cook on 350 for about 45 min. or when you touch it, it feels firm. Take out and let cool. Don't over cook or it will be to hard.
I add 1 very large scoop of vanilla ice cream to the top--- just for additional flavoring I tellz da wife :)
NwBie
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<smacks Newbs> where is mine?
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<smacks DieAz> Hands off the help, bub! ;)
Got some good ones to post up this week... stay tuned cookies.
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I don't see that option on the menu any longer of the place I got it at. I may have to ask Kilz to go investigate. :) Kilz, it was over at the Pump House. Salmon with cranberry sauce. :)
I got this cranberry ginger salmon recipe from www.evitamins.com, but it may not be the sauce on that particular meal from the Pump House.
Ingredients
1 1/4 Tbsp (9g) ginger root, minced
2 tsp (6g) garlic, minced
1/4 cup (90g) honey
1/4 cup (60mL) soy sauce, low sodium
1/4 tsp (1g) pepper, freshly ground
1 cup (230g) cranberry sauce, whole berry
4 each (four 170g fillets) salmon fillets, or steaks (4 6-ounce pieces or 1 1/2 pounds)
Directions
Preheat oven to 350°F (175°C).
In a medium bowl, combine ginger, garlic, honey, soy sauce, pepper, and cranberry sauce, mix until thoroughly blended.
Spray a shallow baking pan with vegetable oil spray and place salmon in pan. Spoon cranberry mixture evenly over fillets/steaks.
Bake 15 minutes for fillets (25 minutes for steaks). Salmon is done when it flakes with a fork.
i knwo the owner i am sure he would fill me in on that get back to you about it
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*smile*
cool ~ thanks
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Just put this up on the "other" board
Figured I'd add to the collection here too
Just something I slap together once in a while
Sliced beef & mushrooms over rice
beef flavored rice
Saute some finely chopped onion
Add rice
Instead of adding water to it. Use beef broth.
I just use the powdered stuff mixed with water
(you can do the same thing with chicken)
And just cook it like you would normally cook rice
In a large pan
in olive oil saute 1 medium sized onion sliced thin till soft.
Turn heat to low
add and saute 2-3 cloves of very finely chopped garlic till you can smell it
Add 1 LB of beef sliced very thin and 1/4 cup of sliced mushrooms.
add a sprinkle of steak rub ( I use Mrs Dash or Grill Mates)
Turn heat to medium
Cook till beef just starts to turn brown.
Add 1/3 of a cup of wine or beer (either works well)
Stir, cover and cook till meat is done. (about 5 minutes) then uncover and cook at high for another 3-4 minutes just to boil off some excess liquid and thicken the juice a tad
Put rice on plate.
Meat mixture and sauce over the rice.
Chow down
If you have any problems slicing meat very thin.
Try slicing it with the meat partially frozen.
BTW you can use the exact same recipe with chicken as well.
Just substitute the chicken broth in the rice
and use white wine and not beer.
You can use red wine but the color looks kinda funky.
Still tastes good though