First Annual Aces High Recipe Swap

[straffo]

hu ho I need to be involved in this one

I'll post later

[texasmom]

LOVE the butter piece there.  Definitely going to do that w/my kids.

[68ROX]

Originally posted by texasmom
LOVE the butter piece there.  Definitely going to do that w/my kids.

Kids enjoy making something themselves.  The upside is that it's very eductational (don't tell THEM that) to see a liquid turn into a semi-solid, and then a solid, with leftover buttermilk.

Plus, if they like waffles or pancakes....

Make (mix) the other half quart of heavy cream butter with:

2 T sugar
1 T Cinnamon
1 T pancake syrup
1 T cocoa.

Then shake that up, as mentioned before.

You won't find THAT butter in any store!

68ROX

[indy007]

Frying up twinkies & candybars tonight. I'll post the batter and hopefully some pics tommorrow if they turn out well.

[68ROX]

Originally posted by indy007
Frying up twinkies & candybars tonight. I'll post the batter and hopefully some pics tommorrow if they turn out well.

I think we're morphing this thread into the.....

"Triple Bypass Delights"

...thread.  




68ROX

[indy007]

I own 4 deep fryers.

2 large, propane powered outdoor models for turkeys.

1 large, kitchen counter-top for large batches of.. well.. anything. can fit 2 or 3 good sized chicken fried steaks.

1 small, kitchen counter-top specifically for corn-dogs and other treats on sticks.


... I like to fry things

[DieAz]

Originally posted by indy007
I own 4 deep fryers.

2 large, propane powered outdoor models for turkeys.

1 large, kitchen counter-top for large batches of.. well.. anything. can fit 2 or 3 good sized chicken fried steaks.

1 small, kitchen counter-top specifically for corn-dogs and other treats on sticks.


... I like to fry things

 nothing wrong with a little frying. try some deep fried sliced battered cucumbers. pretty good, so is squash zuchini and other veggies. though some have a tendency to fall apart. just gotta try it to see.  
hmmm seem to vaguely remember something about fried bananas. gonna have to look this one up.

[68ROX]

Nothing wrong with frying things...I was just joking on how we've ALL started to lean toward some high calorie concoctions, including myself.  


There are a couple of restaraunts in town that have deep fried pickles.  I did offer deep fried twinkies in my gambling establishment....because people asked for them.


My favorite (besides deep fried catfish) is:


68ROX' Beer Battered Mushroms


24 each mushrooms  (Whole)
1  box Bisquick batter mix  (you could to it from scratch...but this is quicker)
1 cup beer (your choice)
1 T Emerils Bayou Blast (recipe is above)

Wash mushrooms and trim stems, but do not remove the stem. Heat oil in a deep fryer, such as a 'Fry-Daddy' or deep skillet with enough oil to cover to 375 F.

Mix the batter according to package directions, except use beer as liquid instead of water or milk, including the 1T of Bayou Blast, and dip mushrooms into mix just prior to them going into the pre-heated oil.

Deep-fat fry the mushrooms, until golden brown (about 3 minutes :45 seconds) and drain on paper towels quickly!  BBM are BEST served SATANICALLY HOT with the dipping sauce below.

You can also use the same technique for catfish, cheese stuffed japenos, and onion rings.



BBM Dipping Sauce

2 cups mayonaise or salad dressing (OR Ranch Dressing)
3/4 cup grated parmesian cheese
1/4 cup crumbled bleu cheese
1 T garlic powder
1 T basil
1 t ground coreander seed
25 turns of fresh ground pepper (or 1 T store bought)

Mix well with a whisk or hand mixer, refridgerate before and after using.

Dipping sauce is also VERY good for dipping fresh, hot, french fries).





68ROX

[68ROX]

Indy....would you be so kind to share your cajun style deep fried turkey recipe...INCLUDING all the step-by-step safety precautions?


Thanks!


68ROX

[indy007]

Originally posted by 68ROX
Indy....would you be so kind to share your cajun style deep fried turkey recipe...INCLUDING all the step-by-step safety precautions?


Thanks!


68ROX

My style isn't really cajun or particularly spicy. It's about 90% butter, melted down and injected into the turkey. Just add whatever cajun seasoning you enjoy. I used Emeril's last time, and Tony's before that. The only "special" thing I add is "Stupid Hot" hot sauce. It's a pepper extract. In general, 1 or 2 drops is good to season an entire 16oz t-bone and still be very hot. Just do the turkey to taste, heat the oil to 390, and try to keep it at 365 as it cooks. I like to use peanut oil for it.. alittle bit sweeter taste. Should take 3-4 minutes per pound. They usually float when they're done, unless they stick to the basket.

For safety... well, last time I did turkeys... I'm very, very lucky that I didn't go to the hospital. I'll share the do not's I've learned so far. I'm sure guys on here can chime in with more.

* Don't drink and deep fry.
* Don't use a thermometer with any plastic on it.
* Don't overfill your pot with oil. Reccomendations on the box are probably correct.
* Don't run around in a panic because oil is now all over the soon-to-be-dead-grass.
* Don't deep-fry on grass.
* Don't do it inside of your garage, go to the end of your driveway.
* Don't forget where you put your fire extinguisher
* Don't run out of propane in the middle of the frying session.
* Don't forget to pat the turkey dry before putting it in.
* Don't run around like an idiot when the handle to the basket detaches.
* Don't walk through the gas line going to turn on the driveway lights.
* Don't panic. Stay calm, apply first-aid to the burns immediately.

I'm awesome in emergencies.

I think I just need more practice. Since it's just me & the g/f, the only time I ever break out those cookers is for crawfish and turkey, so maybe 1 or 2 times a year tops.

[68ROX]

Thank you Indy!!

Down here in the bayous, folks put the turkey in the fryer and fill the fryer with water until it's about 3/4" over the highest part of the turkey, then remove the turkey....mark the inside water level with a grease pencil.  

After removing the turkey and water...drying the inside well...fill to the grease pencil line with peanut oil, and begin pre-heating the oil.

This will keep the fire department at bay.

Deep fried turkey is without a doubt the juciest, tastiest, awesome, turkey I have ever had.


68ROX

[68ROX]

I got a PM that really got me thinking.

"I really would love to try some of thise recipes, but ....I don't have time to cook."

Good point...I guess that's why so many fast food joints are in business.  We are a society of "I want it NOW"

So now, I'm digging through my stash for some "Crock Pot Classics"

Here goes...


How to be a Crock Pot HERO at home...

French Dip Sandwich  


5 lb Boneless rump roast, cut into thin slices, against the grain
1 T Garlic powder
1/2 T Seasoned salt (Lowerys works fine)
1  t Cayenne
1  T Oregano
1/2 T Rosemary
1/2 T Thyme
4  Beef bouillon cubes
1 Onion, finely diced
1 can Campbells French Onion Soup
4 cups of water
2 T cornstarch

Put all in a crock pot, mix well. Cook SLOW 8 to 10 hours.  When you get home from work, crank it up to HIGH until you are ready to eat. Serve on French bread, French rolls, Italian Bread, or Hoagie rolls.  

Use the sauce/juice (strained) as your dipping Au Jus.



68ROX

[68ROX]

Another for the "I don't have time to cook, folks"...

Another chance to be a Crock Pot Hero!


Beef Ragout de Champignons


1 1/2 lb Top round, 1 inch thick
1 can Condensed cheddar cheese soup
1/4 Cup Dried minced onion
3 T Tomato paste
1/2 T Lemon pepper seasoning
1 lb mushrooms, halved
9 oz Frozen Italian green beans
1/2 Cup Buttermilk
1 can Beef Broth

**fettuccine or Angel Hair Pasta


Trim fat from steak. Cut into 1 inch pieces.

Spray a pan, heat over medium heat and cook the steak, half at a time, until brown.

Place meat in crockpot. Combine soup, onion, tomato paste and lemon pepper in a medium bowl. Pour mixture over meat. Add mushrooms, and remaining ingresidents. Cook on low setting for 8 to 10 hours

When you return home... Turn heat to high.  If the sauce appears too thin...slowly stir in 1 T corn starch/1 T water that has been stirred well with a fork. Add frozen green beans and buttermilk. Stir, cover and cook for 30 minutes more (on HIGH).  Meanwhile, cook fettuccine/pasta.

**Serve ragout over pasta.



68ROX

[Gunthr]

im looking for a good GREEN CHILI or CHILI VERDE recipe if anyone has one.  i tried the search function but no luck

[red26]

Here ya go Gunthr hope you like


Chili Verde----

Ingredients:
5 whole fresh Anaheim chile seeded, peeled
5 whole poblano chilies peeled, seeded
2 tablespoons olive oil
1 cup yellow onion diced
1 1/2 teaspoon garlic minced
1 1/2 jalapeņo chile minced
3/4 teaspoon oregano
3/4 teaspoon cumin
4 cups chicken stock
1 Idaho potato, peeled, cut in 1/2 inch dice.
2 cups chicken breast, cut in 1/2 inch dice
1 cup cilantro loosely packed,large stems removed
salt to taste

Directions:

Cut Anaheim, and poblano chiles in half, remove the seeds , char and peel. In a large skillet, heat the olive oil and saute the onion until translucent. Add the garlic, jalapeņo chiles, cumin and oregano, and saute for several minutes. Add the chicken stock and bring to a simmer. Then add the potatoes and cook until just tender. With a slotted spoon, remove 1 cup of potatoes and reserve. Add the diced chicken and poach gently in the onion- chili- potato mixture until chicken is cooked through. Remove from the heat immediately, transfer to a bowl, reserving 1/2 cup of the liquid in a small bowl. Refrigerate the remainder to keep the chicken from overcooking. In a blender, puree the reserved potatoes, halve half the Anaheim and half the poblano chilies, and the cilantro with the reserved half cup of liquid. When the chicken mixture is no longer warm, add the puree. Dice the remaining half of the Anaheim and poblano chilies in half inch cubes and add to the mixture. Season with salt. Reheat just before serving to retain the fresh green color and flavor of the soup.