First Annual Aces High Recipe Swap

[Gunthr]

sounds good red26, will try.  

[68ROX]

Sweetcorn is plentifull now, and cheap....

Made this tonight with rave reviews.


If you "Northerners" have never made "rosin'ears", here's your chance to be a charcoal grill hero.

"68ROX' Mississippi Rosin' Ears"


6-8 ears of corn, in husk, but de-tassled
1 cup of sugar


Soak the corn ears, in a large pot 24 hours in water with sugar dissolved.

Place the ears of corn over a charcoal grill for 20 minutes, turning 1/4 turn every 5 minutes.

Serve with butter, salt & pepper.


Optional:  At the time you remove the corn prior to cooking, place de-tassled end up in a pot and drizzle garlic oil into the ends of each ear...let stand upright for 20 minutes before cooking...garlic oil recipe below.


Garlic Oil

12 oz Extra Virgin Olive Oil
3 cloves garlic, minced
2 T garlic powder

Mix and shake well in an appropriate sealable bottle.



Lake County, IL Fair Corn  

Corn, husks pulled back, but intact, with corn detached at plant, as "handle"
butter, melted
salt, butter



Cook corn (husks pulled back, but 5-6" of corn plant still attached) over charcoal until bright yellow, and with grill marks.

Dip entire corn ear into melted butter, and dash on salt and pepper , using corn plant as a "handle".





68ROX

[Raven3353]

68Rox...Hello to a fellow Arkansan...the only other one I've seen around here.

[68bigtex]

Poblano Chile Relleno

Ingredients:

1 1/2 cups flour, divided
1 tsp. baking powder
1/2 tsp. salt, plus 1/2 teaspoon
12 oz. beer
2 Tbs. extra-virgin olive oil
2 Tbs. finely chopped scallions
1 clove minced garlic
Fresh ground black pepper
1/2-cup grated monterey jack
6 poblanos, charred and peeled
Corn oil, for frying


To char chilles cook no a high flame on a bbq pit or in a skillet.  If cooked inside i suggest to cook in a very well ventilated area it will burn your eyes in to many fumes get to them,  Once charred peel the blackened portion off.

Combine 1 cup of the flour, baking powder, and 1/2 teaspoon of salt in a large bowl. Gradually add the beer, whisking until the batter is smooth. Cover with plastic wrap, and refrigerate for 1 hour.

Heat oil in a medium skillet over medium heat. Add the scallions and garlic, and cook until soft, 4 to 5 minutes. Season, to taste, with salt and pepper. Allow to cool, add cheese, and set aside.

Make an incision the length of each chile and remove the stems and seeds. Stuff monterey cheese filling into chilies, and close with a toothpick.

In a large deep skillet, pour oil until half full. Heat over medium heat until hot. Dredge chilies in remaining flour, shake off excess, dip in batter, and fry until golden, approximately 1 minute per side. Drain on paper towels and season with salt.

To serve place on large dish cover with melted sharp Chedder cheese and serve with refried beans, flower tortillas and mexican rice

[68ROX]

Hello Raven!  Hot Springs National Park here...where are you?

68BigTex:  THANK YOU for the above...will DEFINITELY try soon.  We had Mexican Night last night, and I wish I had it then!!!!!

I made:

Camarones Ajillo- Shrimp Garlic

2 lbs shrimp medium sized, peeled, deveined
5 T garlic chopped fresh
1 T red hot pepper sauce (Tabasco works best)  
1/2 whole lemon fresh
1 3/4 cups olive oil  
1 t salt  
1 t parsley leaves chopped fresh


In medium size skillet, heat olive oil until medium hot. Add garlic and saute for 2-3 minutes until light golden brown.Add shrimp, tobasco sauce and salt, cook until shrimp turn fully white (it wont take long).




Authentic Guacamole

2 ripe avocados
3 serrano chiles with seeds, minced, or 1 fresh jalape๑o chile with seeds, minced
3 tomatillos (peeled and mashed)
1/8 teaspoon coarse salt, or to taste


Halve and pit avocados. Scoop avocado flesh into a bowl, discarding peel, and mash together with chiles and tomatillos. (Guacamole should be chunky.) Mix in salt & pepper.  Garnish on top with a few dashes of dried cilantro and a big spoonfull of sour cream.





Chile Salsa Verde

2 T  EVOO (Extra Virgin Olive Oil)
1    Clove garlic
1/2 c  Minced onion
1 T  Flour
1 c  Water
1 c  Diced green chili, you can use canned or -- poblamo for mild...jalepeno for HOT****
Salt to taste
 
In oil in a heavy saucepan, saute' garlic and onion. Blend in flour with wooden spoon. Add water and green chili. Bring to a boil and simmer, stirring frequently, for 10 minutes.

You can also put it in a blender after cooking and blend on HIGH for a smoother salsa.

****If you de-seed the jalepenos, it won't be all that hot.  If you leave the seeds IN, it will be.



Mexican Rice

1 c  Rice (uncooked)
1 t White pepper
1 t Salt
1 c  Water
1/2 c vegatable juice or tomato juice
1 c  Yellow onion; diced
1 c Rotell (with juice)
3 T canned corn
1 T Chicken base
1 T Garlic powder
1 T Extra Virgin Olive Oil
1 T Chili Powder
 
Brown the rice in a teaspoon of oil. Be careful not to overcook.  Drain rice completely. In a 1-1/2 qt saucepan, combine the water, tomato paste, diced onion, chicken base and remaining ingredients. Place pan on stove and bring to a boil. Reduce heat to low and stir the rice into the liquid. Cover and allow the rice to cook for 20 minutes. Do not stir the rice while cooking.


All served with homemade salsa and taco chips.




68ROX

[ariansworld]

some good stuff on here, thanks for the recipies.

[Sikboy]

Wife 2.0 and I like to split Valentine's day into two seperate nights. Every Wednesday night is reserved for a late Candle Lit dinner. But we try to bump it up a bit for Valentine's day. I'll put forth my best effort on Romantic Dinner night, and she'll put forth hers on Valentines day.

So here's what I did for last night:

Veal Chops in a Port-Red Wine Sauce.

What'tcha need:
Two Veal Chops.
Salt, Pepper and Garlic powder
A stick of Butter.
1.5 cups of Dry red wine (I went with a Cab)
3/4 cup of Port.
Some fresh Rosemary.
1 cup of sliced mushrooms.



Rub the Chops with Salt/Pepper/Garlic Powder.

In a large Skillet, heat 3 tablespoons of the butter.

At a high heat, sear the **** out of each side of the chops (until brown, maybe 2 minutes a side).

Remove Chops.

Add the Wine and Port to the skillet. Let it boil down for 15-20 minutes.

Add the Rosemary and the rest of the butter to the reduced wine. Reduce temp to medium low.

Return Chops to Skillet (now full of reduced wine and Rosemary) add mushrooms, cover and cook, turning once for 10 minutes (so, 5 minutes a side).

I used a bit of cornstrarch to thicken the sauce, but that's a judgement call there.

It totally kicked ass.

-Sik

[Bingolong]

Spaghetti recipe

1 1/2lb lean ground beef
1 teaspoon Lawerys season salt
1    "          Italian seasoning
1    "          Lemon pepper
1    "          Mrs. Dash
2  15 oz cans tomatoe sauce
2 small cans tomatoe paste
1  15oz can stewed tomatoes
28oz  water
1 bell lg pepper
1 bunch cilantro
1 bunch green onion
1/2 red onion
4 med mushrooms white
3 bayleaves
You can make your own tomatoe sauce and stewed tomatoes  seperatly if you like but it adds some time.


Use a electric skillet cook at 350
Throw in the ground beef, chop fine while cooking and add spices. Continue on 350 when all fat is cooked off add tomatoe sauce and paste and 16oz water stir together.
Go start finely dicing all vegatebles .
Start with the hard veggies 1st red onion, pepper and green onions, make sure to get all the seeds out of the pepper, throw them in finely dice the mushrooms and cilantro toss them in. and 12 oz water, stir. Let cook 5 min.
Turn temp to simmer toss in bay leaves, let simmer for 2 hrs. leave vent on skillet top open. Stirring every 15 min. If it gets to thick ad another 8oz water.
If done right you will get a thick, velvety, meaty sauce.



This will make 3 meals for 2 people  bag up the rest in 2- qt size freezer bags and freeze.
great for a couple quick meals down the road.

I usually serve fresh sweet peas and of some sourdough garlic bread and of course a good Chianti.

My friends love it and my girlfriend says "It's extremely good, It's not like anything you can get at a restaurant or in a bottle, Yum" and shes Italian.

Hope they aren't lying

[-ammo-]

Hi all,

RPM's Enchilada post got me thinking about starting a post where we can share some recipes/methods we know.  I became a "foodie" about 10 years ago and have picked up some good ones since then.  I am by no means an expert or chef, but I do enjoy cooking.  I have had some failures along the way too.. more than a few.  I would like to post a few things that have turned out well for me.

First off is my chili recipe.  I have won two formal (sponsored) chili cook-offs and a few local informal cook-offs (fund raisers) with this recipe.  I have altered it several times to experiment too and so can you to fit your taste.  You can't go wrong with this recipe!

INGREDIENTS
•   2 pounds ground beef
•   2 pounds bulk Italian sausage
•   2 (15 ounce) cans black beans
•   2 (15 ounce) cans dark red kidney beans
•   2 (28 ounce) cans diced tomatoes with juice
•   1 (6 ounce) can tomato paste
•   1 large yellow onion, chopped
•   1 green bell pepper, seeded and chopped
•   1 red bell pepper, seeded and chopped
•   4 red chili peppers, chopped with seeds
•   6 slices cooked thick-slice bacon
•   4 cubes beef bouillon
•   16 ounces beer
•   1/4 cup chili powder
•   1 tablespoon Worcestershire sauce
•   2 cloves garlic, minced
•   1 tablespoon dried oregano
•   2 teaspoons ground cumin
•   2 teaspoons hot pepper sauce
•   1 teaspoon dried basil
•   1 teaspoon salt
•   1 teaspoon ground black pepper
•   1 teaspoon cayenne pepper
•   1 teaspoon paprika
•   1/2 teaspoon cayenne
•   1 teaspoon white sugar
•   ผ cup brown sugar
•   1 (10.5 ounce) bag corn chips such as Fritosฎ
•   1 (8 ounce) package shredded Cheddar cheese

DIRECTIONS
1.  Preheat oven to 350 degrees
2.  Heat a large stock pot over medium-high heat. Cook the ground chuck and sausage in a large sauce pan, and cook, while crumbling, until evenly browned. Drain off excess grease.
3.   Meanwhile, place bacon on a parchment paper lined oven pan and cook in the oven for about 35 minutes.  Remove from oven and place cooked bacon on a cutting board; cut in to crumbled pieces.
4.   Pour in the beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chili peppers, crumbled bacon, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend and simmer over low heat for at least 2 hours, stirring occasionally.
5.   After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
6.   Serve with cheese and fritos.  Or if you would rather, serve with cooked white rice.

I'll post up my Gumbo recipe next

[-ammo-]

Authentic Creole Gumbo


Ingredients

    1/2 cup all-purpose flour
    1/2 cup bacon drippings
    2 cup coarsely chopped celery
    1 large onion, coarsely chopped
    1 large green bell pepper, coarsely chopped
    5 cloves garlic, minced
    2 pound Andouille sausage, sliced
    3 quarts Beef stock
    1 tablespoon white sugar
    salt to taste
    3 tablespoons hot pepper sauce, or to taste
    3 teaspoon Cajun seasoning blend (such as Tony Chachere'sฎ), or to taste
    4 bay leaves
    1/2 teaspoon dried thyme leaves
    1 (14.5 ounce) can stewed tomatoes
    1 (6 ounce) can tomato sauce
    2 teaspoons gumbo file powder
    2 tablespoons bacon drippings
    2 (10 ounce) packages frozen cut okra, thawed
    2 tablespoons distilled white vinegar
    1 pound lump crabmeat
    40 ounces uncooked medium shrimp, peeled and deveined
    2 tablespoons Worcestershire sauce
    2 teaspoons gumbo file powder


Directions

*It's best to have all your ingredients sliced, chopped, measured, opened, etc.. before your start.  Once the roux process begins, you can't leave the stove and take time to do much of anything*

1. Coarsely chop celery, onion, green bell pepper, and garlic and throw into the work bowl of a food processor; pulse until the vegetables are very finely chopped.  There will be a lot of juice from the veggies. 

2. Make a roux by whisking the flour and bacon drippings together in a large sauce pan over medium-low heat to form a smooth mixture. Cook the roux, whisking/stirring constantly, until it turns a rich mahogany brown color. This can take up to 45 minutes; watch heat carefully and whisk constantly or roux will burn. I always have an extra beer or two close at hand since you are basically a prisoner to this process.

3. Stir the vegetables into the hot roux, and saute until they just start to become tender - 5-10 minutes.  Stir constantly.

4. Add the beef broth, sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, Worcestershire and tomato sauces. Simmer the soup over low heat for 1.15 hours, stirring occasionally. . Mix in 2 teaspoons of file gumbo powder at the 1 hour mark. 
   
6. While the gumbo is simmering, at the 1.15 hour mark, heat 2 tablespoons of bacon drippings in a skillet and cook the okra and vinegar over medium heat for 15 minutes.  This reduces the "sliminess" of the okra.  Remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat and shrimp, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

You can save money by substituting roasted chicken, other sausage such as Kielbasa or hamhocks - or a mixture of all of it.  Just make sure you scale to the recipe.

This is some damn good gumbo!  Serve with cooked white rice.

[Volron]

You....all....SUCK!   So many foods to try, so little stomach.

[Bizman]

I didn't have time to read more than the first four pages, but here's my Potato Salad recipe, for four to six depending on hunger level and additions:

half a dozen firm potatoes, size of a feminine fist
olive oil
apple cider vinegar
prepared mustard
an onion or two
garlic
cornichons
a couple of apples; Granny Smith is nicely sour, but a firm sweet one will also do
pickled capers, the small ones
secret ingredient

Start by peeling and cubing the potatoes to the size of about half of an inch a side (1.5x1.5x1.5 cm or a little less) and cook them in water spiced with a vegetable bouillon cube. This reveals my trick: Cubed potatoes cook much faster and raw ones are much easier to cube! Plus they get some flavour of the cube.
Take a largish bowl, mix about half a cup of olive oil with some tablespoons of cider vinegar and about the same amount of prepared mustard to a vinaigrette. You can grind the pepper in here as well as the "secret ingredient" which in my case is the German Maggi Wuerze, reminiscent to soy sauce. Some herbs like Thyme and Parsley won't hurt. If you wish, you can rub the bowl with a Garlic clove before adding any ingredients, or you can ->
Chop the onion(s) and saute them lightly.
Peel (if you wish) the apples and cube them to match the size of the potatoes.
Slice the cornichons.

When the potatoes are ready (appr. 10-15 mins) pour the water off and mix all of the ingredients in the bowl in smallish proportions to let the vinaigrette mix. You can either let it smooth for even overnight in the refridgerator or serve luke warm right away. I like it quite sour, but my wife prefers if I use the vinegar sparsely. I've never managed to make two sets alike.

Serve with wieners or any kind of pork.

[quig]

Mmmmm food....

Alright, my chili:

1lb fresh ground beef
1 green pepper
2 red chili peppers
2 habanero peppers (usually 1 1/2... more than that and you get semi-liquid fire depending on how large you dice them)
1 yellow onion
1 bottle of Chi-Chi's hot salsa (http://www.chichis.com/Salsas-Dips/34-Thick-Chunky-Fiesta-Salsa-Hot)
1 can of jalapenos diced tomatoes (I use www.delmonte.com/products/detail.aspx?id=229)
1 package of your favorite hot chili powder mix
Salt, pepper, onion powder and garlic powder to taste
Couple cans of dark red kidney beans
Big bowl
Cooking pot

Dice the peppers, add to bowl. Add salsa to bowl. Drain, rinse & add kidney beans to bowl. Add (drained) diced tomatoes to bowl. Don't add onions or mix yet. Cover and refridge overnight.

Dinner time, dice up the onions and brown the meat (salt, pepper, onion powder and garlic powder added to meat). Put the bowl of ingreds into cooking pot. Add more salt, pepper, onion powder and garlic powder to pot. Add the onion, powdered mix, enough water to make it soupy and meat. Boil for 2 hours or so, keeping the water levels up.

This will feed 3 very hungry people.

[Dichotomy]

I'll be copying and pasting the new recipes soon.  Got em all saved and have enjoyed many

[craz07]

Simple Chicken Salsa

3 chicken breasts
1 small jar of tostitos salsa dip mild
1 bag of shredded cheddar

place the trimmed and lightly salted and peppered breasts flat in a small casserole dish

dump jar of salsa dip on top

dump mountan of shredded cheddar on top of that

Bake in oven at about 400 for about 45 minutes, until meat is just white but still juicy..  add sides to taste..