Aces High 2nd Annual Recipe Swap

[Banshee7]

lol Dicho.  you had me confused for a minute

[Dichotomy]

Sometimes I'm a little warped bro <S> Hope you got the same chuckle out of it I did

[Banshee7]

yeah forgot to mention you owe me a keyboard and a computer screen cleansing

[Matador]

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.

[Joker]

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> 

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

[Nwbie]

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.

  ... 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

[ROX]

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.

  ... sorry if I am being dense ... this one needs to get cooked this weekend.

Zeta:  GORGEOUS photo.  That's cook-book quality!  No joke!   
Slap:  I GOTTA try that dressing...great story too



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

[ROX]

Yes Mr. Bong     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

[ROX]

Capt...they let people kill & eat manatees?         



ROX

[ROX]

Damn such tasty stuff.

Which one of you guys is a bonded, insured caterer? Need somebody for my wedding!   


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? 

I wish I could help.

I don't have the facilities at present to cook for any group over 10.




ROX

[Nwbie]

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"

 

NwBie

[Banshee7]

thank you Mr. Rox.  I've been grilling salmon with lemon pepper seasoning and butter..dont know if its healthy but its delicio.

[SlapShot]

Zeta:  GORGEOUS photo.  That's cook-book quality!  No joke!   
Slap:  I GOTTA try that dressing...great story too



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 ...

The BBQ Sauce sounds like a "winner" ... and I will be making that too.

[SlapShot]

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.

[SlapShot]

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 ...