General Forums => The O' Club => Topic started by: Dichotomy on August 09, 2015, 10:57:37 AM
Title: Anybody got any new recipes
Post by: Dichotomy on August 09, 2015, 10:57:37 AM
Several years back there was a recipe swap thread. It's not hard to find if you search for it and there's some great stuff in it. But I'm looking for some new ones. Especially easy to make quick or crock pot. If you've got something post it up please. I'll dig up some of mine tonight or in the am.
Title: Re: Anybody got any new recipes
Post by: craz07 on August 09, 2015, 11:01:36 AM
no this is the officers club go to kraft if you want recipies
Title: Re: Anybody got any new recipes
Post by: Bizman on August 09, 2015, 01:44:48 PM
The original thread was this: http://bbs.hitechcreations.com/smf/index.php/topic,210686.msg2509587.html#msg2509587 (http://bbs.hitechcreations.com/smf/index.php/topic,210686.msg2509587.html#msg2509587)
Here's one I tried a couple of times last winter. It's a Bavarian meat pot with beer, nice thick stuff for a cold winter day. Lots of ingredients at first look, but if you've ever cooked anything it's quite simple to make.
800 g beef, cut into cubes of 2 cm 120 g of smoked ham, cut into sticks 120 g onion (roughly one medium sized) cut into rings Salt, pepper 30 g butter 20 g flour 1/2 l dark beer 1 tablespoon chopped fresh marjoram 1 bay leaf 100 g green onion, chopped 80 g carrot (roughly one) sliced into coins 200 ml stock if needed 1-2 tablespoons mild vinegar 1 pinch sugar 1 tablespoon chopped parsley
In a large enough pot, sear the beef cubes in the butter. Add the onion and ham, sear a little more. Add flour and sear a little more. Add the beer, salt, pepper, marjoram and bay leaf, stir to get the flour off the bottom, close the lid and let it simmer for half an hour. Add the sliced green onion and carrot. Add stock if the pot looks too dry. Let it simmer for another 20 minutes. Add the vinegar and sugar for a slightly sour-sweet taste. Decorate with parsley.
Serve with cooked potatoes.
Title: Re: Anybody got any new recipes
Post by: guncrasher on August 09, 2015, 07:45:06 PM
I love this one
semp
Title: Re: Anybody got any new recipes
Post by: Ripsnort on August 09, 2015, 07:50:53 PM
100 mB of recipes. Whatyalookingto cook?
Title: Re: Anybody got any new recipes
Post by: Dichotomy on August 10, 2015, 05:20:58 AM
The original thread was this: http://bbs.hitechcreations.com/smf/index.php/topic,210686.msg2509587.html#msg2509587 (http://bbs.hitechcreations.com/smf/index.php/topic,210686.msg2509587.html#msg2509587)
Here's one I tried a couple of times last winter. It's a Bavarian meat pot with beer, nice thick stuff for a cold winter day. Lots of ingredients at first look, but if you've ever cooked anything it's quite simple to make.
looks great man thank you
Title: Re: Anybody got any new recipes
Post by: mbailey on August 10, 2015, 05:48:02 AM
That old thread should be bumped.....lots of great recipies
Title: Re: Anybody got any new recipes
Post by: Dichotomy on August 10, 2015, 07:57:23 AM
That old thread should be bumped.....lots of great recipies
Indeed. I printed the whole thing out and it's in a 3 ring binder in the kitchen
Title: Re: Anybody got any new recipes
Post by: craz07 on August 10, 2015, 08:21:51 AM
ok i admit it, the only reason i said what i said was cuz i got no new recipies.. I posted my only off the top of my head casserole dish in the old recipe swap thread, oh and to of course also give dichotomy a hard time :old:
Title: Re: Anybody got any new recipes
Post by: mbailey on August 10, 2015, 09:14:34 AM
Ill bump it, but don't want to take away from your thread here Dicho....what do you think?......Guys that posted in it in the past may have more to add
Title: Re: Anybody got any new recipes
Post by: Dichotomy on August 10, 2015, 01:03:32 PM
Ill bump it, but don't want to take away from your thread here Dicho....what do you think?......Guys that posted in it in the past may have more to add
go for it man. Plenty of new members that haven't seen that greatness yet.
Title: Re: Anybody got any new recipes
Post by: Dichotomy on August 10, 2015, 01:04:05 PM
ok i admit it, the only reason i said what i said was cuz i got no new recipies.. I posted my only off the top of my head casserole dish in the old recipe swap thread, oh and to of course also give dichotomy a hard time :old:
if you weren't giving me grief I wouldn't think you liked me any more :)
Title: Re: Anybody got any new recipes
Post by: Meatwad on August 10, 2015, 01:13:30 PM
no this is the officers club go to kraft if you want recipies
In the O'Club
"you stab it, we (tell you different ways to deliciously) slab it
Title: Re: Anybody got any new recipes
Post by: XxDaSTaRxx on August 10, 2015, 01:35:45 PM
Yeah, I've got this great one on how to cook an egg the fastest way you'll ever see.
https://www.youtube.com/watch?v=hUqO3tFexiQ
Title: Re: Anybody got any new recipes
Post by: Randy1 on August 10, 2015, 02:01:07 PM
I going to post links because they are were I got the recipes for credit due to the originators.
The first is an interesting and very tasty hot dog sauce and a fine bbq sauce. Having lived in Birmingham Ala some years ago were hot dog places were everywhere I needed to find something that was at least close.
Now enchiladas and super enchiladas these are. I suggest a short cut since ease of cooking fit your needs. Instead of frying the corn tortillas, coat the inside and out side with the enchilada sauce then wrap with meat inside the bake at 375F from a cold oven start for 15 minutes. Pretty doggone good.
Title: Re: Anybody got any new recipes
Post by: JimmyC on August 10, 2015, 03:57:35 PM
Real easy but really good.. Looks classy too but it's so easy..
Chinese crispy duck pancakes..
A duck Duck pancakes (oriental supermarkets) Cucumber Spring onions Hoisin sauce.. Five spice and salt optional ginger
Basically .dry duck Sprinkle five spice and salt on duck...grated ginger too if you like Slam in oven 170 cook 2 hrs..or a bit more can crank heat up last 10 mins for extra crispy..be careful. Best on a rack in baking tray..loads of fat comes out.. Slice up cucumber ..small long batons put in bowl Slice up spring onions..scallions in yanky I think.put in bowl. Pour hoisin in bowl.. Drink a beer or 2..wait for duck to cook.. steam or microwave pancakes as instructed..2 mins or so. Pull duck out of oven and and remove skin and slice up..best bit..try a bit..Yum. . Pull meat off carcass and shred with 2 forks.. Place on plate.. Serve on tray in front of movie with lady friend of choice. . Smear hoisin on pancake..Bit cucumber spring onion then duck.. Roll up and offer to lady friend.. Then smash into it your self.. Almost certainly oats for afters.. Get in !
Or just have a whole duck to yourself..easy decadence. My kind of dining
Good luck
:cheers: Jimmy
Title: Re: Anybody got any new recipes
Post by: mbailey on August 10, 2015, 07:11:22 PM
I just gained a pound reading that Jimmy.....sounds amazing!
Title: Re: Anybody got any new recipes
Post by: JimmyC on August 11, 2015, 12:21:30 AM
As a side note to duck above.. For god sake keep the fat and roast your potatoes in it the next day I always par boil em 10 min shake em and bake em.. Crispy goodness
Title: Re: Anybody got any new recipes
Post by: SysError on August 11, 2015, 04:09:10 PM
The original thread was this: http://bbs.hitechcreations.com/smf/index.php/topic,210686.msg2509587.html#msg2509587 (http://bbs.hitechcreations.com/smf/index.php/topic,210686.msg2509587.html#msg2509587)
When I go there, starting at the bottom of the fourth post, everything is in strikeout text when you click on the forum "Print" button. Anyone else having this problem or know of a solution?
Title: Re: Anybody got any new recipes
Post by: Muzzy on August 11, 2015, 04:25:29 PM
Easy topping for steaks. I use this when I'm stuck pan frying as it adds some punch to what might be a blah experience.
Mix all three ingredients to create a butter topping, then drop a dollop on your steak before serving. Works great on potatoes, burgers or anything you might use butter on.
Title: Re: Anybody got any new recipes
Post by: Aspen on August 11, 2015, 04:43:03 PM
Easy Ribs
I make these a lot. They are about impossible to screw up & always a hit.
Remove and discard the thin membrane on the inside of two slaps of pork ribs.
Dry rub slabs with salt, pepper, garlic and most everything else in the spice cabinet that looks like its for red meat. The night before is best, but I often do it just before cooking and it works fine.
Place slabs in crockpot so they wrap around the inside.
Pour in 2 cans of Coke (doesn't need to cover the meat)
Cook on high for 6 hours or low for 8-10. Flipping once is good but not critical.
Remove (carefully as they should be tender) and sear on the grill with BBQ sauce until the sauce caramelizes and you get some nice grill marks
Enjoy.
Title: Re: Anybody got any new recipes
Post by: Changeup on August 11, 2015, 04:46:50 PM
Puerto Vallarta Shrimp Ceviche
8 - lemons 2 - limes Cilantro 8 - Roma tomatoes 1 - large red onion 2- tbl spoons tomato sauce 3/4 pound of 26ct shrimp, uncooked
1. Juice all the lemons and limes in a coverable container that is large enough to allow the uncooked shrimp to submerge. 2. Cut each piece of shrimp in 3rds and place in the lemon/lime mixture and cover overnight in refrige. The acids will cook the shrimp slowly 3. Dice entire red onion and place in ziplock bag 4. Dice tomatoes (core them before dicing, no slippery stuff) and throw into onion bag 5. Add handful of chopped cilantro to the onion and tomato bag 6. Refrigerate with shrimp 7. Next morn, Empty zip lock bag of onions/tomatoes into shrimp/juice mixture and stir 8. Add tomato sauce, stir more 9. Salt and pepper to taste.
Eat with chips like salsa, add as a garnish to fresh fish dishes, or eat with a spoon!
Title: Re: Anybody got any new recipes
Post by: mbailey on August 11, 2015, 05:38:02 PM
8 - lemons 2 - limes Cilantro 8 - Roma tomatoes 1 - large red onion 2- tbl spoons tomato sauce 3/4 pound of 26ct shrimp, uncooked
1. Juice all the lemons and limes in a coverable container that is large enough to allow the uncooked shrimp to submerge. 2. Cut each piece of shrimp in 3rds and place in the lemon/lime mixture and cover overnight in refrige. The acids will cook the shrimp slowly 3. Dice entire red onion and place in ziplock bag 4. Dice tomatoes (core them before dicing, no slippery stuff) and throw into onion bag 5. Add handful of chopped cilantro to the onion and tomato bag 6. Refrigerate with shrimp 7. Next morn, Empty zip lock bag of onions/tomatoes into shrimp/juice mixture and stir 8. Add tomato sauce, stir more 9. Salt and pepper to taste.
Eat with chips like salsa, add as a garnish to fresh fish dishes, or eat with a spoon!
We do the same thing when we go Tuna fishing.......I've had it so fresh that the tuna was swimming 15mins before it hit my mouth.....try it some time
Title: Re: Anybody got any new recipes
Post by: SysError on August 11, 2015, 06:21:53 PM
Cold Yogurt Soup
It takes about 10 minutes to learn this recipe, and a life time to master. A friend of mine shared this with me 20+ years ago, I am still tweaking it. There are some variations on this soup, below is a good basic version.
Equipment: 1. One gallon (about 3.5 liter) Pitcher, preferably with a lid 2. Stirring Spoon (for pitcher) 3. Vegetable Peeler 4. Measuring cup/spoons 5. Hand grater with coarse grates. (I use a tapered 4-sided 3" x 4" x 9" grater with ¼ inch round grates) 6. Pestle and mortar 7. Space in refrigerator for pitcher
Ingredients: 1. Two containers of regular Greek Yogurt 35 oz. (Preferably not fat free or fat reduced, however, in the end, it is up to you.) (That’s about 70 oz. or 2000 grams in total). If you cannot find Greek yogurt, strained yogurt is an acceptable substitute. OR use regular yogurt, but use a lot less water when diluting mixture. 2. One cup of Seedless Dark Raisins 3. Two medium to large Seedless Cucumbers 4. One cup of fresh Radishes 5. Quarter cup of Walnuts 6. Salt 7. Pepper 8. Dried mint flakes (one heaping tablespoon) 9. Fresh mint leaves ¼ cup (optional) 10. Dried tarragon flakes (one tablespoon) 11. Water
Process: • Peel then grate two medium to large Seedless Cucumbers. (It should come out to about 2 – 3 cups). (When grating, use the ¼ inch grates and grate on the “short stroke”. That is, hold the cucumber end at 90 degrees on the grater when grating. You are trying to get the shortest ¼ inch strands that you can). Place shredded cucumbers into pitcher.
• Peel then grate one cup of fresh Radishes. Place shredded Radishes into pitcher.
• Place all the regular Greek Yogurt (~ 70 oz.) into pitcher.
• Add one cup of Seedless Dark Raisins.
• Add about 35oz of water to the pitcher and slowly thoroughly mix. You are trying to get rid of any clumps of yogurt.
• Crush ¼ cup of walnuts into a fine grain. (Do not turn the walnuts into a powder, think of a fine grain sea salt). Place the walnuts into pitcher.
• Add two pinches (about 1/8 of a teaspoon) of pepper (fine fresh ground pepper corns if you can)
• Add one heaping tablespoon of dried mint flakes into pitcher
• Optional: Cut ¼ cup of fresh mint leaves into small squares, say about 1/8 or ¼ of an inch square, and then crush or bruise the leaves. What you are trying to do is release the mint oils in the leaves. Do not pulverize the mint! (To be added to dry mint flakes, NOT as an instead of!)
• Add one tablespoon of dried tarragon flakes into pitcher
• Stir
• NOTE: The next two steps have the biggest impact on the dish, almost more than anything else. Read, think, and proceed with deliberation.
• Water: Add anywhere from 15 to 20 oz. of water to the mixture. Add the water a little bit at a time and stir in-between pours.
In general you are trying to add about 2/3 of your yogurt total in water to the mixture. The amount of water varies and it has a big impact. Different yogurt brands are different, so how much water you add can vary just because of the yogurt brand you are using! (I mostly use studmuffine yogurt, but others are perfectly acceptable).
In general, add less water if any of the following applies to you: You used a fat free/fat reduced yogurt You used a non-Greek yogurt You used fewer cucumbers You used a smaller amount of yogurt (Here in the Sates some brands sell their large packages in 32 oz. containers. A few, very few, sell in larger than 35 oz. containers)
In general, you can get away with a tad more water if you used more raisins.
You are trying to achieve a consistency of something that is a little thicker than a hardy creamy asparagus or perhaps potato soup.
• Salt Add about ½ tablespoon of salt to mixture. In this dish, salt really impacts the final taste of the soup. Too little salt and some of the flavors don’t escape out from under the yogurt base. Too much salt and the soup will dehydrate you.
In general, add less salt if you used fewer cucumbers than called for. In general, you can add a tad more salt if you used more cucumbers than called for. If you do not care about dehydration, add salt to taste. (Cucumbers will, overnight, absorb some of the salt. So you could use ¼ teaspoon of salt at this stage and then add up to the remaining ¼ teaspoon after the chilling process.
• Mix
• Place lid on pitcher and put in refrigerator and let it chill overnight. What you are waiting for is for the raisins to absorb water and to swell to about the size of large peas.
• Stir well before serving. Use a soup ladle to serve from the bottom of the pitcher. (You are trying to get a few raisins into ladle.)
• Serve in bowl as an appetizer or as an afternoon refresher on a hot summer day.
• Properly refrigerated in a covered pitcher, the soup will last as long as expiration date of the yogurt.
Title: Re: Anybody got any new recipes
Post by: Changeup on August 11, 2015, 06:51:34 PM
We do the same thing when we go Tuna fishing.......I've had it so fresh that the tuna was swimming 15mins before it hit my mouth.....try it some time
I've never had it with tuna because I love tuna raw but I'll try it. I've had it with Spanish mackerel and mackerel and small-rock lobster. All of it delish.
Title: Re: Anybody got any new recipes
Post by: mbailey on August 11, 2015, 07:12:38 PM
Yea with the tuna we cut the pieces a little bigger and don't let it sit to long.....slightly done on the outside, but raw on the inside...it's amazing
Title: Re: Anybody got any new recipes
Post by: JimmyC on August 11, 2015, 11:38:29 PM
insert Drooool icon here
Title: Re: Anybody got any new recipes
Post by: SysError on August 12, 2015, 07:47:57 AM
In general you are trying to add about 2/3 of your yogurt total in water to the mixture. The amount of water varies and it has a big impact. Different yogurt brands are different, so how much water you add can vary just because of the yogurt brand you are using! (I mostly use studmuffine yogurt, but others are perfectly acceptable).
...
So I told my wife that I put my cold yogurt soup recipe on the BBS (with a link). She came to me and asked me what studmuffine yogurt was. What??
So, turns out that the brand of yogurt I use F A G E is some sort of offensive term/word. I had no clue.
It would be really nice if the profanity filters gave you a heads up when making changes! :furious :furious :furious
Title: Re: Anybody got any new recipes
Post by: Bizman on August 12, 2015, 11:25:28 AM
When I go there, starting at the bottom of the fourth post, everything is in strikeout text when you click on the forum "Print" button. Anyone else having this problem or know of a solution?
Some posts are in strikeout text, sometimes even only the recipe while the descriptive part is normal. Not more than one or two on a page. Then again, there was some signature line in strikeout. I see it randomly especially in old posts.
Title: Re: Anybody got any new recipes
Post by: SysError on August 13, 2015, 08:18:25 AM
Some posts are in strikeout text, sometimes even only the recipe while the descriptive part is normal. Not more than one or two on a page. Then again, there was some signature line in strikeout. I see it randomly especially in old posts.
Came up with a work around.
Go into "Print mode" on thread. Right click on text and save as "WebPage HTML only" (I am using chrome here) Suck in text with a word processor. (I was using Word 2010) Select the entire text Click on Strikeout short cut twice - (Here since the text I have is in part OK and in part in strikeout, need to get all of the text into one format so that it can be uniformly treated.)
Title: Re: Anybody got any new recipes
Post by: SysError on August 13, 2015, 08:47:04 PM
Carrot Soup
My wife suggested that I post one of my Carrot Soup recipes. For anyone interested, here is my recipe:
(It is a little long winded, but I am not sure how many of you guys know how to the use anything other than a microwave when cooking. I made this recipe explicit).
If, by some long shot someone does try this out, I would be interested in any suggestions you might have.
Also, if anyone has their own killer carrot soup of recipe, please post. I try all sorts of stuff in the kitchen and I am always looking for new exciting ideas.
Note to single young males. If you are a single young male, and at some point you want to impress a would-be partner, learn to cook at least one out-of-the-ball-park meal. Now a soup is not a meal, but if prepared well and paired correctly with the main course, it sets the winning tone for the entire meal.
CARROT SOUP
Expect to take at best 1 hour total (chopping and cooking) to get this soup made. (If you are not handy with a knife in the kitchen, add an hour).
*Ingredients: Butter, 4 Tablespoons Olive oil, 1/4 cup Onion, 2 medium or 1 large Celery stalk, 2 large Carrots, 5 lbs Leaks, 3 large or 4 medium Baking Potato, 1 large or 2 medium Chicken stock, 1 ½ to 2 quarts (you can use vegetable stock if desired) Fresh Ginger root, minced 3 - 4 teaspoons OR 2 -3 Tablespoons dry powder ginger Turmeric, up to ¼ teaspoon (optional) Heavy (or regular) Cream OR thick plain yogurt, ½ cup+ (optional) Fresh Chivies OR Cilantro, chopped about 3-4 Tablespoons Salt Pepper Oyster crackers or bread sticks Corn Starch (sometimes called corn flour) (optional)
*Equipment: Kitchen measuring spoons and cups Cutting board Sharp kitchen knife Carrot/potato peeler Sink with cold water Range (electric or gas) 8 QT pot with lid Immersion blender (sometimes called a Hand Held Blender) or food processor. (Note: If you don’t have one of these, stop, find another recipe). Large wooden stirring spoon (flat edge) Small grater (for Ginger and Nutmeg) Soup ladle Soup bowls Soup spoons Napkins, cloth preferred
*Tips on buying Ingredients: Olive oil – I use regular olive oil. I do not think that virgin olive oil works well for cooking. If you want you can use regular cooking oil (vegetable) or peanut oil. If you go this route, do not over measure. (Within reason, you can over use regular olive oil or butter, not so much with regular cooking oil or peanut oil.)
Onions – when you are cooking there is no need to pay extra for sweet onions. Regular yellow or red onions work great and are usually cheaper.
Celery – test (taste) your celery before cooking. I do not use bitter celery.
Carrots – I like to get fresh medium unpeeled carrots. Try to avoid oversized carrots; they tend not to taste right. Also I am not a big fan of supermarket pre-peeled carrots. You can taste the difference between a freshly peeled carrot and a pre-peeled one.
Baking Potato – for this recipe stay away from sweet potato, or small young potatoes. A regular inexpensive baking potato works great. Note: if you see a green or greenish color under the potato skin, do not buy it. It does not mean that the potato is not “ripe”. What you are seeing is solanine. Besides being bitter, enough of the stuff is poisonous. If you have to use a potato with a green tint, make sure that you remove as much of the green material as you can before cooking or eating.
Chicken stock – Broth is not STOCK. Chicken broth will not work very well as a foundational base for cooking. You can heat broth and consume it as is just fine. You cannot (or should not) do that with stock.
*Chopping: Onions. Peel and dice the onions into ¼ to ½ inch cubes.
Celery. Wash, trim and cut the celery into ½ to 1 inch lengths.
Carrots. Trim, peel and cut the carrots into 1 inch lengths.
Leeks. Trim, wash (thoroughly wash each leaf under cold water. Leeks tend to have dirt (earth) deep inside their leaves) and cut into 1 inch lengths. I like to trim just up to the point where the leek leaf starts to turn green. You can trim past that point and include the darker green parts of the leaf, but that will make the soup taste just a little bitter (the taste is slight and some people like the taste). The darker green parts will change the final color of the soup. Most people like to see a nice orange color to their carrot. Green can turn them off. (If you do use the dark green parts of the leak you can always call your soup a leek soup with carrots. It will go over better with the patrons).
Potatoes. Wash and trim as needed. Cut into 1 inch cubes. Leave skin on (unless it is green).
*Cooking Step 1. Place 8 QT pot on medium heat and warm butter and olive oil. (Do not over heat or burn olive oil).
Step 2. Add onion and celery and cook covered on a low to medium heat for about 6 - 8 minutes until soft. Stir frequently while cooking. You want the onions to just start turning translucent. Optional: When done, add ¼ teaspoon Turmeric, stir and mix for one minute.
Step 3. Add carrots, leaks and potatoes and cook covered on a medium heat for about 10 minutes until soft. Stir frequently while cooking. Add additional butter or oil if needed. (You want a light coating of oils over the ingredients at this point).
Step 4. Add 1 ½ quarts of chicken or vegetable stock (hold ½ quarts back) and ½ of your ginger. Bring to a slight boil, turn heat to simmer/low, cover and simmer cook for 20 minutes. Stir occasionally.
Step 5. When carrots, leaks and potatoes are soft and fully cooked (not over cooked), using a hand held blender or food processor puree the mixture. You want to get to a very smooth texture.
Step 6. If your soup is too thick for your taste, slowly add and stir additional chicken or vegetable stock until you get to your preferred soup thickness.
If your soup is not thick enough for your taste, thoroughly dissolve 2 tablespoons of corn starch in 3 tablespoons of cold water to make a slurry. Bring the soup to a boil and then turn down heat so that it is just below the boiling point. Add and stir in the slurry. Wait 2 minutes and then turn the heat off or to very low. Stir soup and wait 10 minutes. Test soup. Repeat thickening process as desired. Note that if you over heat (boil the soup) from this point out you could boil away the thicken effects of the corn starch and you could bring out the taste of the corn starch in your soup!
Step 7. Session with salt and pepper to taste. (I use about ½ tablespoon of salt and ¼ teaspoon of fresh ground pepper corns.)
Step. 8. Add and stir in, to taste, remaining ginger.
*Presentation
Do not over heat the soup.
Pour soup in bowl.
Add 1 -2 tablespoons of regular or heavy cream or thick plain yogurt to the center of the soup
Add a pinch or two of chopped fresh Chivies or Cilantro. (I like chivies).
Serve with Oyster or other soup crackers/bread sticks.
*Storage In an air tight container you can freeze the soup. (Because of the potatoes and how they react to freezing, a previously frozen carrot soup can taste a little different when thawed.)
:)
Title: Re: Anybody got any new recipes
Post by: FBKampfer on August 13, 2015, 11:28:29 PM
Line cook at a pretty damn fine restaurant (which shall remain nameless due to a recent post).
Looking for anything in particular?
One of my particular favorites for seafood pasta.
Ingredients (makes approximately 4L of broth)
Two bottles (750ml) vermouth One large can (half gallon, I believe) clam juice 5 large heads of garlic (heads, not cloves!!) 5 cup olive oil Minced garlic (to taste) Pimento peppers (to taste) Fresh oregano (to taste)
Crush the fresh garlic cloves, and do a very rough chop. Put the garlic and olive oil in a pan, and put on low heat, taking care not to burn the garlic. Allow the garlic to infuse for 10 minutes, and remove from the oil (slotted spoon works acceptably).
Add the vermouth and bring to a low simmer. Let simmer for 10 minutes.
While the broth is simmering, finely chop the pimento peppers, and very finely chop the oregano.
Add in the rest of the ingredients, and bring to a simmer for another 10 minutes
Best to let sit over night (will separate. Whisk or shake in a sealed container to reincorporate). Can be served hot off the stove.
Simple, but delicious.
Title: Re: Anybody got any new recipes
Post by: SysError on August 14, 2015, 02:41:05 AM
Line cook at a pretty damn fine restaurant (which shall remain nameless due to a recent post).
Looking for anything in particular?
One of my particular favorites for seafood pasta.
Ingredients (makes approximately 4L of broth)
Two bottles (750ml) vermouth One large can (half gallon, I believe) clam juice 5 large heads of garlic (heads, not cloves!!) 5 cup olive oil Minced garlic (to taste) Pimento peppers (to taste) Fresh oregano (to taste)
Crush the fresh garlic cloves, and do a very rough chop. Put the garlic and olive oil in a pan, and put on low heat, taking care not to burn the garlic. Allow the garlic to infuse for 10 minutes, and remove from the oil (slotted spoon works acceptably).
Add the vermouth and bring to a low simmer. Let simmer for 10 minutes.
While the broth is simmering, finely chop the pimento peppers, and very finely chop the oregano.
Add in the rest of the ingredients, and bring to a simmer for another 10 minutes
Best to let sit over night (will separate. Whisk or shake in a sealed container to reincorporate). Can be served hot off the stove.
Simple, but delicious.
using dry or sweet vermouth? my guess is a dry white? also guessing shrimp with either small/medium shells or something like Rotini?
I usually only keep a half bottle (~350 ml) around. Use it once in a while with vodka or Beefeater. My guess is that 4L of broth would keep me supplied for,,,, let me see,,,, a lifetime? (more to the point, my guess is that the life of the broth is going to be suggested by the vermouth - to see how long you can keep it around). Going to try to work up single meal recipe. Unless u have one?
Title: Re: Anybody got any new recipes
Post by: Bizman on August 14, 2015, 02:41:43 AM
@SysError: My wife likes to make that kind of vegetable puree soups every once in a while. Here's some variations you (and everyone else interested) might like to try:
Turnip works well in the mix, as does cauliflower.
Cottage cheese can be used instead of cream or youghurt. I've once had a fresh pureed pea soup with a dollop of champagne, too, but that soup was served cool.
A lump of processed cheese adds protein to the soup, making it more nourishing. There's lots of varieties giving a new twist to the soup, like smoked cheddar or those with crumbs of salami or crabs etc. The first soups my wife made left me hungry (they were intended to help her weight control), because I usually only eat one warm meal a day and mashed veggies aren't what a man needs after a day's work.
Title: Re: Anybody got any new recipes
Post by: Dichotomy on August 14, 2015, 07:20:23 AM
Note to single young males. If you are a single young male, and at some point you want to impress a would-be partner, learn to cook at least one out-of-the-ball-park meal. Now a soup is not a meal, but if prepared well and paired correctly with the main course, it sets the winning tone for the entire meal.
:)
Indeed. Recipe looks really good by the way. I'll give it a shot soon. Thanks :)
Title: Re: Anybody got any new recipes
Post by: FBKampfer on August 14, 2015, 10:03:30 AM
using dry or sweet vermouth? my guess is a dry white? also guessing shrimp with either small/medium shells or something like Rotini?
I usually only keep a half bottle (~350 ml) around. Use it once in a while with vodka or Beefeater. My guess is that 4L of broth would keep me supplied for,,,, let me see,,,, a lifetime? (more to the point, my guess is that the life of the broth is going to be suggested by the vermouth - to see how long you can keep it around). Going to try to work up single meal recipe. Unless u have one?
Your choice depending on the flavor you're going for. We use a dry vermouth.
And can be a seafood of your choice. We use shrimp and clams, but I'm partial to scallops on their own. I've had it with cod too.
Title: Re: Anybody got any new recipes
Post by: Changeup on August 14, 2015, 12:53:24 PM
Who wants the greatest Neapolitan pizza dough? Must have a testo and your oven must go to 550F
Title: Re: Anybody got any new recipes
Post by: SysError on August 14, 2015, 04:14:03 PM
@SysError: My wife likes to make that kind of vegetable puree soups every once in a while. Here's some variations you (and everyone else interested) might like to try:
Turnip works well in the mix, as does cauliflower.
Cottage cheese can be used instead of cream or youghurt. I've once had a fresh pureed pea soup with a dollop of champagne, too, but that soup was served cool.
A lump of processed cheese adds protein to the soup, making it more nourishing. There's lots of varieties giving a new twist to the soup, like smoked cheddar or those with crumbs of salami or crabs etc. The first soups my wife made left me hungry (they were intended to help her weight control), because I usually only eat one warm meal a day and mashed veggies aren't what a man needs after a day's work.
I must say that as I read your post that turnips seem such an obvious choice, but I never really thought of it. I've used them within chunky soups before (Veg and Beef), but I am not sure why I hadn't thought of a puree. (My guess is to first cook them separately from the other ingredients, otherwise you'll have some overcooked ingredients and some just right.)
Cauliflower. OK, I'll bite. I have used them as a substitute for mashed potatoes, might work as a puree, but I am not sure that the species (ginger and turmeric) are going to work here. Do you know what your wife uses?
The cottage cheese idea sounds great (yes with cold soups). I think that I might have had it in a soup years ago. Forgot all about that.
thanks for the suggestions! :aok
Title: Re: Anybody got any new recipes
Post by: FBKampfer on August 14, 2015, 05:43:00 PM
I have a good recipe for butternut squash soup if you'd like, System. I'm on beak at work, so I'll have to dig it up later, though.
And just saw the other part of your question. I really have no idea as to the shelf life. We go through 8 to 10 liters per week, and we toss perishable items after a week.
However, the vermouth should have no effect on the shelf life, provided you actually simmer the broth. The alcohol will boil off so there is a negligible amount, if any. I would strongly recommend you boil it off, as this is light fare, and you may want seconds or thirds, and the broth could get you pretty drunk if alcohol content remains high.
For me and my girlfriend, I just toss ingredients together, and serve, I haven't converted the measurements. But use roughly 1:1 clam juice and vermouth. I'd say go with a cup of olive oil and one head of garlic. The rest is to taste, but if you use fresh oregano, use 2 to 2.5 times as much as you would dried.
For serving, we saute clams and shrimp (8 and 10 per serving, respectively) in approximately 200ml of broth, and pour over linguine.
Title: Re: Anybody got any new recipes
Post by: Bizman on August 15, 2015, 02:27:52 AM
I must say that as I read your post that turnips seem such an obvious choice, but I never really thought of it. I've used them within chunky soups before (Veg and Beef), but I am not sure why I hadn't thought of a puree. (My guess is to first cook them separately from the other ingredients, otherwise you'll have some overcooked ingredients and some just right.)
Cauliflower. OK, I'll bite. I have used them as a substitute for mashed potatoes, might work as a puree, but I am not sure that the species (ginger and turmeric) are going to work here. Do you know what your wife uses?
The cottage cheese idea sounds great (yes with cold soups). I think that I might have had it in a soup years ago. Forgot all about that.
thanks for the suggestions! :aok
Yes, I suppose giving the turnip cubes a little more time to cook is a good idea. On the other end, the cauliflower only needs some minutes to cook. The base in our soup is carrots and turnips and cauliflower and of course onions cooked in vegetable stock. Garlic, too. Ground black pepper. We like to add some Maggi Würze which is a German wheat based light soy sauce type seasoning. Lovage gives somewhat a similar taste, it's even called "Maggikraut" even there's no lovage in the Würze!
I'll have to try ginger, it might give some oriental twist. :aok
Title: Re: Anybody got any new recipes
Post by: SysError on August 16, 2015, 02:44:19 PM
8 - lemons 2 - limes Cilantro 8 - Roma tomatoes 1 - large red onion 2- tbl spoons tomato sauce 3/4 pound of 26ct shrimp, uncooked
1. Juice all the lemons and limes in a coverable container that is large enough to allow the uncooked shrimp to submerge. 2. Cut each piece of shrimp in 3rds and place in the lemon/lime mixture and cover overnight in refrige. The acids will cook the shrimp slowly 3. Dice entire red onion and place in ziplock bag 4. Dice tomatoes (core them before dicing, no slippery stuff) and throw into onion bag 5. Add handful of chopped cilantro to the onion and tomato bag 6. Refrigerate with shrimp 7. Next morn, Empty zip lock bag of onions/tomatoes into shrimp/juice mixture and stir 8. Add tomato sauce, stir more 9. Salt and pepper to taste.
Eat with chips like salsa, add as a garnish to fresh fish dishes, or eat with a spoon!
I have just prepared this.
Will provide report/critique most soonest...
Title: Re: Anybody got any new recipes
Post by: SysError on August 16, 2015, 02:50:08 PM
I have a good recipe for butternut squash soup if you'd like, System. I'm on beak at work, so I'll have to dig it up later, though.
And just saw the other part of your question. I really have no idea as to the shelf life. We go through 8 to 10 liters per week, and we toss perishable items after a week.
However, the vermouth should have no effect on the shelf life, provided you actually simmer the broth. The alcohol will boil off so there is a negligible amount, if any. I would strongly recommend you boil it off, as this is light fare, and you may want seconds or thirds, and the broth could get you pretty drunk if alcohol content remains high.
For me and my girlfriend, I just toss ingredients together, and serve, I haven't converted the measurements. But use roughly 1:1 clam juice and vermouth. I'd say go with a cup of olive oil and one head of garlic. The rest is to taste, but if you use fresh oregano, use 2 to 2.5 times as much as you would dried.
For serving, we saute clams and shrimp (8 and 10 per serving, respectively) in approximately 200ml of broth, and pour over linguine.
A Butternut Squash Soup? Lets see it!!
I think that butternut squash is a far more delicate food then most people realize.
It is a fruit people, not a vegetable, treat it with care.
Title: Re: Anybody got any new recipes
Post by: craz07 on August 16, 2015, 03:02:52 PM
syserror are u a chef or just the type that likes to hang around a kitchen...?
Title: Re: Anybody got any new recipes
Post by: SysError on August 16, 2015, 10:24:57 PM
syserror are u a chef or just the type that likes to hang around a kitchen...?
Just like to hang around in the kitchen from time to time.
It is not always possible. Sometimes we go for months where all we get to do is boil up a pot of spaghetti or throw some patties on the grill. Shameful, I confess.
I used to work in kitchens years ago. Mostly as a dishwasher, but later on briefly as a kitchen hand, deep fry cook (Fish n Chips shop), short order cook and relief bartender.
True story. I once worked for a catering company that had a contract to provide all the food and beverages for the private boxes and tent events at a horse track. Unless it was a national holiday, most of the events were on weekends during the summer and usually packed.
It was not uncommon to have, if I remember correctly, about 15 private boxes, at least one tent and 5 general public stations to service at each event. And as far as the private boxes went, it seemed as if they all wanted to be served within the same 15 minute window. And by the way, as we were often advised by all of the patrons, every signal one of the box holders was always the single most important and closest personnel friend of the track owner. Popular guy I guess.
Anyway, we had a set of standard menus that we followed religiously. Everyone had their place and everyone knew what their job was. The head chief, a great guy, ran that place like a Swiss watch. Everything worked just right – when you listened to him.
One day, we were working our way through a usual hectic schedule. One of the boxes had ordered one of our standard poached salmon meals. A fresh poached salmon, anywhere from 20 to 24 inches if I remember correctly, garnished with (again if I remember correctly), cucumbers and parsley. Nice fish, nicely garnished on a 25 or 26 inch oblong stainless steel serving dish, accompanied by a number of side dishes, etc etc. Anyway, one of the cooks had placed the fish on the serving dish, expertly garnished it, and he then placed it on the serving shelf. My job was grab the prepared dishes, verify the food with the order ticket, and then carry it over to the appropriate truck and store it on at the appropriate truck shelf location for delivery. (We could not use what you would normally see in kitchens, which is a tall covered rolling shelf cart which you load up and then transport to your location. Our kitchen was built pre-WWII and while the ovens, refrigerators and such had been updated, the halls, doors and stairs just did not accommodate rolling carts.)
Well, as you might have guessed, on this occasion, I verified the ticket, grabbed the tray and turned around and Boom! Got side smacked by someone. Tray went into the air a bit, then it came down, clanged on the floor, the fish broke into 4 large pieces and the tray bounced around and landed upside down covering some of the fish which was now on the floor.
Oh F*** me.
Well, it turned out the head chief, who was about 15 feet away, saw the initial collision and he started to briskly stride over (you never, ever run in a kitchen) before the dish had even hit the floor for the first time.
On his way over, in stride, he reached up and grabbed an oversized spatula hanging from an overhead hook, and a fresh serving dish from an under the counter shelf.
When he got over to me, in one motion, he scooped up the fish and quickly arranged it on the clean serving dish. He then went into the walk-in-fridge and came out with an icing funnel filled with a whisked up salmon paste and a jar of capers.
In about 15 seconds he laid down a salmon paste pattern that covered every single break line in the fish. He garnished the salmon paste lines with capers and added some cucumbers and parsley. It looked like the best salmon platter we had ever created.
He then turned around and handed me the dish and said:
“What the eye can’t see, the Chef gets away with”.
:bolt:
Title: Re: Anybody got any new recipes
Post by: Dichotomy on August 17, 2015, 08:04:14 AM
“What the eye can’t see, the Chef gets away with”.
:bolt:
good story man.
I'm also a kitchen hang out guy. I decided, when I got custody of Squid, that I wasn't going to raise my kid on box food or garbage. So I started cooking or what passed for it back then. I found that I'm pretty fair at it and that it relaxed me. I still enjoy it quite a bit. Problem is I eat maybe two hands full of food a day. It's just my metabolism. Any more than that and I start feeling fat and bloated (ya I'm a LOT of fun on Thanksgiving) and with it only being Julie and I it doesn't make sense to cook up a bunch of food most of which will wind up in the dog bowl. So I've downsized all my favorites to enough for she and I and that just isn't a challenge to cook. We're having stuffed shells with beef and Ricotta cheese tonight.
Title: Re: Anybody got any new recipes
Post by: FBKampfer on August 17, 2015, 03:32:49 PM
I'm also a kitchen hang out guy. I decided, when I got custody of Squid, that I wasn't going to raise my kid on box food or garbage. So I started cooking or what passed for it back then. I found that I'm pretty fair at it and that it relaxed me. I still enjoy it quite a bit. Problem is I eat maybe two hands full of food a day. It's just my metabolism. Any more than that and I start feeling fat and bloated (ya I'm a LOT of fun on Thanksgiving) and with it only being Julie and I it doesn't make sense to cook up a bunch of food most of which will wind up in the dog bowl. So I've downsized all my favorites to enough for she and I and that just isn't a challenge to cook. We're having stuffed shells with beef and Ricotta cheese tonight.
If you have the tim and can afford it, I'd recommend you substitute chevre cheese and lamb. So much better.
Title: Re: Anybody got any new recipes
Post by: Dichotomy on August 18, 2015, 05:55:49 AM
8 - lemons 2 - limes Cilantro 8 - Roma tomatoes 1 - large red onion 2- tbl spoons tomato sauce 3/4 pound of 26ct shrimp, uncooked
1. Juice all the lemons and limes in a coverable container that is large enough to allow the uncooked shrimp to submerge. 2. Cut each piece of shrimp in 3rds and place in the lemon/lime mixture and cover overnight in refrige. The acids will cook the shrimp slowly 3. Dice entire red onion and place in ziplock bag 4. Dice tomatoes (core them before dicing, no slippery stuff) and throw into onion bag 5. Add handful of chopped cilantro to the onion and tomato bag 6. Refrigerate with shrimp 7. Next morn, Empty zip lock bag of onions/tomatoes into shrimp/juice mixture and stir 8. Add tomato sauce, stir more 9. Salt and pepper to taste.
Eat with chips like salsa, add as a garnish to fresh fish dishes, or eat with a spoon!
Here are my thoughts on the Puerto Vallarta Shrimp Ceviche recipe. My opinions here are based on my own taste preferences; you may have a completely different take on this dish. :old:
For me, the dish was overpowered by the lemon/lime juice base. In fact, I might even go as far as to say that all of the other ingredients were held hostage by the juice base. :O
I ended up pouring the entire can of tomato sauce (15 oz.) in to try to calm it down. (It worked to some degree). I then added about 2 tablespoons of chili powder to try to get something else in there with a bit of a personality to mix things up. (This too worked, to some degree). :cool:
Do not get me wrong. The dish was really interesting, but IMO it benefited from those above two modifications.
Other thoughts:
Peel the shrimps before serving?
Devein the shrimp?
Know target consumption plan, if salsa dip with tortilla chips, perhaps cut up the shrimp up into smaller pieces. (Cut down the spine into halves, then ¼ into 1/3 inch stripes.) If “eat with a spoon,” into threes not a bad idea. If for finger snacks, perhaps leave uncut and hook the shrimps all the way around a serving bowl with the tails as a grab handle.
If cost is an important factor, smaller shrimps would be perfectly acceptable.
The tomato, onion and cilantro mix could easily be enough for 2 or even 3 lbs. of shrimp.
To address the dominance of the lemon/lime juice mix, after pickling, drain the juice and place to the side. Add the tomato, onion and cilantro mix with the tomato sauce and then slowly add some of the lemon/lime juice back in (to taste).
Was I glad that I tried the recipe? Yes. :x
Would I try it again (with mods)? Yes. :x
Would I recommend it to others? Yes. :x
Title: Re: Anybody got any new recipes
Post by: Changeup on August 19, 2015, 07:26:17 AM
Here are my thoughts on the Puerto Vallarta Shrimp Ceviche recipe. My opinions here are based on my own taste preferences; you may have a completely different take on this dish. :old:
For me, the dish was overpowered by the lemon/lime juice base. In fact, I might even go as far as to say that all of the other ingredients were held hostage by the juice base. :O
I ended up pouring the entire can of tomato sauce (15 oz.) in to try to calm it down. (It worked to some degree). I then added about 2 tablespoons of chili powder to try to get something else in there with a bit of a personality to mix things up. (This too worked, to some degree). :cool:
Do not get me wrong. The dish was really interesting, but IMO it benefited from those above two modifications.
Other thoughts:
Peel the shrimps before serving?
Devein the shrimp?
Know target consumption plan, if salsa dip with tortilla chips, perhaps cut up the shrimp up into smaller pieces. (Cut down the spine into halves, then ¼ into 1/3 inch stripes.) If “eat with a spoon,” into threes not a bad idea. If for finger snacks, perhaps leave uncut and hook the shrimps all the way around a serving bowl with the tails as a grab handle.
If cost is an important factor, smaller shrimps would be perfectly acceptable.
The tomato, onion and cilantro mix could easily be enough for 2 or even 3 lbs. of shrimp.
To address the dominance of the lemon/lime juice mix, after pickling, drain the juice and place to the side. Add the tomato, onion and cilantro mix with the tomato sauce and then slowly add some of the lemon/lime juice back in (to taste).
Was I glad that I tried the recipe? Yes. :x
Would I try it again (with mods)? Yes. :x
Would I recommend it to others? Yes. :x
I made the assumption that people knew to peel the shrimp and clean them before putting it in the juice. My fault. lots of folks drain off most of the juice if you find it too tart. However, that is the taste design. It's a very bright, fresh taste that some never appreciate...like my daughter. You can never have too much tomato and onion :banana:
Title: Re: Anybody got any new recipes
Post by: texasmom on August 21, 2015, 06:44:25 PM
I like crock pot fajitas. slice up the peppers & onions, toss the fajita seasoning packet on top of those, toss in the sliced up chicken. cook & serve.
I don't drain when done, I just remove the contents leaving all of the juice and toss in either noodles or rice. Tastes pretty good cooked in that juice. Stick that thing in the fridge for a midnight meal.
Title: Re: Anybody got any new recipes
Post by: SysError on October 01, 2015, 02:58:25 PM
The original thread was this: http://bbs.hitechcreations.com/smf/index.php/topic,210686.msg2509587.html#msg2509587 (http://bbs.hitechcreations.com/smf/index.php/topic,210686.msg2509587.html#msg2509587)
Here's one I tried a couple of times last winter. It's a Bavarian meat pot with beer, nice thick stuff for a cold winter day. Lots of ingredients at first look, but if you've ever cooked anything it's quite simple to make.
800 g beef, cut into cubes of 2 cm 120 g of smoked ham, cut into sticks 120 g onion (roughly one medium sized) cut into rings Salt, pepper 30 g butter 20 g flour 1/2 l dark beer 1 tablespoon chopped fresh marjoram 1 bay leaf 100 g green onion, chopped 80 g carrot (roughly one) sliced into coins 200 ml stock if needed 1-2 tablespoons mild vinegar 1 pinch sugar 1 tablespoon chopped parsley
In a large enough pot, sear the beef cubes in the butter. Add the onion and ham, sear a little more. Add flour and sear a little more. Add the beer, salt, pepper, marjoram and bay leaf, stir to get the flour off the bottom, close the lid and let it simmer for half an hour. Add the sliced green onion and carrot. Add stock if the pot looks too dry. Let it simmer for another 20 minutes. Add the vinegar and sugar for a slightly sour-sweet taste. Decorate with parsley.
Serve with cooked potatoes.
I tried this recipe out last weekend. Really outstanding. I think that the (dark) beer, marjoram, bay leaf, mild vinegar and sugar give the dish a unique flavor.
I had to use a non-dark beer (60 minute DogFish head IPA) because I rarely have dark beer in the house.
BTW, my wife really enjoyed the dish as well. She did ask me, however, what made it Bavarian? I said that come to think about it, I really didn’t know. Perhaps the beer is Bavarian?
Thanks for posting.
This might help people, here are some of the ingredients measurements, rounded off a bit, in English. :)
1.75 lbs. (800 grams) of beef, cut into 1 inch cubes (2 cm) 0.25 lbs. (120 grams) of smoked ham cut into sticks. 0.25 lbs. (120 grams) (roughly one medium sized) of an onion cut into rings 1.00 oz. (0.07 lbs. 30 grams) butter 0.75 oz. (0.04 lbs. 20 grams) flour 3.25 oz. (0.22 lbs. 100 grams) green onion, chopped 3.00 oz. (0.18 lbs. 80 grams) carrot (roughly one) sliced into coins
Title: Re: Anybody got any new recipes
Post by: texasmom on January 24, 2017, 01:18:13 AM
I know it's ridiculous, but the video recipes have been really good. I guess I don't understand books without pictures.
Title: Re: Anybody got any new recipes
Post by: Ripsnort on January 24, 2017, 07:42:03 AM
My wife has made me an Insta-Pot convert. Whole chicken in 25 minutes? Tender BBQ pork chops in 20? Ability to braise meat before pressure cooking?
Worth every cent!
Title: Re: Anybody got any new recipes
Post by: Ramesis on January 24, 2017, 02:33:48 PM
Long ago and far far away I lived in Izmir, Turkey I loved the Ekmek [sic] bread they made :old: I finally found a recipe for it :x and have made it couple of times Deeeelicious If anyone interested, just google ekmek
Title: Re: Anybody got any new recipes
Post by: NatCigg on January 24, 2017, 08:24:53 PM
slice (or the kids) the garlic to paper thin slivers. :aok
oh and other pasta noodles work good or better.
Title: Re: Anybody got any new recipes
Post by: Bizman on January 25, 2017, 02:56:45 AM
Soups and casseroles suit best for wintertime, cooking them slowly adds warmth to the entire house especially if you have a wood burning stove. So yesterday I again cooked my version of the basic sausage soup:
Onion Garlic Potatoes, cubed to fit mouth. Soup vegetables (carrot, leek, turnip, parsnip, celery), a ready to use mix from the freezer. Sausage, cubed or cut depending on diameter. The trad. recipe uses some cheap homogenous link sausage, but I prefer the chewy and spicy smoked sausage. Choose whatever you like. Vegetable bouillon Allspice, bay leaf... Notice that there's salt both in the broth and the sausages, added salt is not needed!
Chop the onions roughly, sauté them a little. Add the sausage and let them get some colour. Add the rest, add bouillon so all ingredients are well covered. Cook slowly until the vegetables are ready. Some like them a little "al dente", some prefer them partially mashed to thicken the stock.
Title: Re: Anybody got any new recipes
Post by: JimmyC on January 26, 2017, 06:16:24 PM
This is my fancy pants goto right now Chinese pork belly buns..ferkin yum It's actually not that hard.. Its worth brining the pork belly for a couple of days with some 5 spice Chilli and peppercorns.. It makes the meat stay succulent.
Basically after brine optional Wrap in tinfoil and slow cook 2 hrs 150c The take outta oven and chill in fridge still wrapped up.. When you want it.next day even.slice it.. Fry it..till crispy like bacon..remove from pan..the in the fat mix up sauce.sugar soy fish sauce Chilli coriander/cilantro It makes a sticky sauce..put pork strips back in 10 mins while..Steam buns..buy em from Chinese supermarket frozen. I finely chopped carrots cucumber Chilli and coriander and pickle in rice wine vinegar..does not take long.adds freshness.. Boom..make buns up..slice lettuce pork strip dripping in sauce topped with pickled veg and eat with gusto..then have another...sooo ferkin yum!! It's quite easy really but sooo good.. Give it a go
Title: Re: Anybody got any new recipes
Post by: shotgunneeley on January 26, 2017, 08:15:17 PM
Earlier in the week we cooked up a duck stir fry mom found on the New York Times, I believe - it was absolutely excellent, best duck dish I have ever had.
Oh, and a home-made butterscotch pie for dessert.
Title: Re: Anybody got any new recipes
Post by: mbailey on January 30, 2017, 10:25:10 AM
I need a good Venison Marinade recipe, anyone got one? Kids outhunted me again this yr....Daughter got a 4pntr....Son got an 8 (Dad got 1.Cold 2.Wet 3.tired 4.exhausted 5. chided mercilessly by 2 smartazz kids)
Needless to say, id like to find a good marinade for some of the steaks. Ive always grilled or cooked them O'Natural...but want to try something different
Title: Re: Anybody got any new recipes
Post by: JimmyC on January 30, 2017, 05:40:53 PM
sausage? Pie!! Jerky?
Title: Re: Anybody got any new recipes
Post by: shotgunneeley on January 30, 2017, 06:19:08 PM
I need a good Venison Marinade recipe, anyone got one? Kids outhunted me again this yr....Daughter got a 4pntr....Son got an 8 (Dad got 1.Cold 2.Wet 3.tired 4.exhausted 5. chided mercilessly by 2 smartazz kids)
Needless to say, id like to find a good marinade for some of the steaks. Ive always grilled or cooked them O'Natural...but want to try something different
We love Allegro marinade, it both tenderizes the meat and gives it a rich, smokey flavor - makes wild duck taste like filet mignons. We typically chicken fry our deer steak and grill our elk steak, substitute elk burger for everything you'd use beef burger for - 10 times better.
Title: Re: Anybody got any new recipes
Post by: Toad on January 31, 2017, 08:01:52 PM
Thumbs up on the Allegro! They have various flavors too.
http://www.allegromarinade.com/products
I've used the Original, Teriyaki and Hickory Smoke. All worked very well.
I see they have a Game Tame...never tried that.
Title: Re: Anybody got any new recipes
Post by: mbailey on February 02, 2017, 02:45:54 PM
Thanks guys, ill give it a whirl. Im very fortunate, the deer we harvest are in an area where their main food source is corn and soybeans so they have 0 gamey taste. Just the classic venison taste.
I just got the last hind quarter back that I had my butcher make into ""dried Venison" (think cream dried beef, but its venison) I can literally eat the stuff till it runs out my ears. I now have 15lbs of the stuff :D
I did some tenderloins in a Napoleon style the weekend.
Grill the venison tenderloins until between Rare and Med Rare. Season with Coarse Sea Salt and fresh ground Pepper only On a plate put down Garlic mashed potatoes (potatoes, butter, cream and garlic) Place the grilled venison tenderloins on the mashed pots Place a 1/4 "thick slice of real Mozzarella cheese on top (cold. its not to melt on it) Place a grilled tomato slice on top of that Drizzle with a balsamic vinegar reduction
God it was amazing :D I could live without beef if I could have venison all the time.
Im thinking of taking some of the burger and making smoked and dried venison Landjaegers :aok
Title: Re: Anybody got any new recipes
Post by: JimmyC on February 03, 2017, 03:35:40 PM