View Full Version : Favorite Foods
Team Sergeant
03-21-2004, 19:02
What’s everyone’s favorite dish and beverage?
(We already know RL’s favorite dish is BBQ Baby Back Ribs served with a nice Lafite-Rothschild Pauillac.)
Feel free to post you gourmet recipes along with the dish.
Team Sergeant
Master Sergeant (ret)
and Grill Master.
Roguish Lawyer
03-21-2004, 19:04
Originally posted by Team Sergeant
(We already know RL’s favorite dish is BBQ Baby Back Ribs served with a nice Lafite-Rothschild Pauillac.)
LOL Not drinking anything French for a while.
I'll post something new later in the week.
P.S. You should post the ribs recipe.
My favorite dish would be Beef Stew
The beverage would be Mountain Dew
DunbarFC
03-22-2004, 00:57
It's 1:56 am and I just got paged into work
Right now for me it's black coffee
:lifter
Radar Rider
03-22-2004, 02:49
Korean style barbeque ribs (also known as "Kalbi"), as cooked by my wife is my all time favorite. Throw in some fresh cucumber kimchi and a Sam Adams, and it's great eatin'. :)
Roguish Lawyer
03-22-2004, 03:10
Originally posted by Radar Rider
Korean style barbeque ribs (also known as "Kalbi"), as cooked by my wife is my all time favorite. Throw in some fresh cucumber kimchi and a Sam Adams, and it's great eatin'.
You need to get her recipe and post it.
Please. :)
Mhh hand-cut sushi rolls, especially Nigiri-Toro. That's ground-up raw tuna mixed with sliced spring unions...
If anyone's interested, I have some great veal recipies.
Solid
Here is my all time favorite recipe. Vegitables are excellent just by themselves or with another dish.
Roasted Salmon
Serves 2
4 four-ounce center-cut salmon fillet strips, with skin (3/4 inch to 1 inch thick) (aka Salmon steaks)
1 tablespoon Cedar Salmon Dry Rub (recipe below)
2 medium carrots, peeled, quartered lengthwise, and cut crosswise into four pieces
2 medium red potatoes, scrubbed and quartered
8 mushrooms
2 teaspoons lemon juice
2 teaspoons olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chopped flat-leaf parsley
2 medium cloves garlic, finely chopped
1. Sprinkle both sides of salmon with rub, about 3/4 teaspoon per piece. Rub seasonings into salmon. Place two pieces of salmon on their side, with the skin back to back and refrigerate uncovered, for at least 2 hours and up to 12 hours.
2. Heat oven to 375 degrees. Meanwhile, prepare an iced-water bath. Bring a medium saucepan of water to a boil. Add carrots, and cook for 1 minute. With a slotted spoon, transfer to iced-water bath. In a separate small saucepan, place potatoes. Cover with water, and bring to a boil. Reduce heat and cook until tender, about 10 minutes. With slotted spoon, transfer to iced-water bath. When vegetables are cool, drain and reserve.
3. Transfer the pair of salmon fillet, with the skin back to back, onto a baking sheet or broiler pan. In a medium bowl combine carrots, potatoes, and mushrooms. Add lemon juice, olive oil, salt, pepper, parsley, and garlic. Toss to combine. Transfer vegetables to baking sheet/pan.
4. Transfer to oven. Bake for 8 minutes. Remove from oven. Turn fish over, and return to oven. Bake until internal temperature of salmon measures 120 degrees on a meat thermometer, an additional 6 to 8 minutes.
Cedar Salmon Dry Rub
1 tablespoon paprika
1 tablespoon coarse salt
2 teaspoons lemon pepper
2 teaspoons light brown sugar
1 teaspoon granulated garlic
1 teaspoon dried whole tarragon
1 teaspoon dried whole basil
Store in an airtight container for up to 3 months.
Para...as a salmon fan this sounds delish! What is the reasoning for placing the steaks on their sides if I can ask? And granulated garlic...do you mean garlic powder?
I grew up on Italian but I'd say my favorites are Pad Thai and Sushi.
NousDefionsDoc
03-22-2004, 13:12
Whatever the oppressed workers are having is fine...
Team Sergeant
03-22-2004, 13:24
Originally posted by NousDefionsDoc
Whatever the oppressed workers are having is fine...
[Probably some sort of potted meat products and bread.]
I was asking the group of folks that possess a more refined and discriminating taste, but thank you for your input. (Would you like me to send you some dead possum?) ;)
Originally posted by Gypsy
Para...as a salmon fan this sounds delish! What is the reasoning for placing the steaks on their sides if I can ask? And granulated garlic...do you mean garlic powder?
I take my salmon steaks and de-bone them, then rotate them so they are back to back. Part of it is presentation, partly for easy at flipping. Yes on the garlic powder.
Being about ten years junior to the rest of the members of ODA-2 when I wass in Germany I acquired a taste for HAM and MO FO's.:munchin
DunbarFC
03-22-2004, 15:04
Originally posted by NousDefionsDoc
Whatever the oppressed workers are having is fine...
All I've had is black coffee and a banana since I got to work at 2am
Sure that's what you want ?
;)
Originally posted by NousDefionsDoc
Whatever the oppressed workers are having is fine...
PB & J? :munchin
Originally posted by Para
I take my salmon steaks and de-bone them, then rotate them so they are back to back. Part of it is presentation, partly for easy at flipping. Yes on the garlic powder.
Great..thanks Para.
Originally posted by Team Sergeant
[Probably some sort of potted meat products and bread.]
I was asking the group of folks that possess a more refined and discriminating taste, but thank you for your input. (Would you like me to send you some dead possum?) ;)
Sir, for me personally, it is not so much what is eaten, but rather where it is eaten...
Take a couple bottles of chilled Clois Du Bois Chardonay, and arrange them on a table next to an outside hot-tub. Add a platter of fresh Strawberries, Raspberries, Blackberries, and a dish of cream!
Throw in a couple SF Soldiers to play Recon games, and have fun!
Holly
NousDefionsDoc
03-22-2004, 16:10
DAMN
Originally posted by echoes
Sir, for me personally, it is not so much what is eaten, but rather where it is eaten...
Take a couple bottles of chilled Clois Du Bois Chardonay, and arrange them on a table next to an outside hot-tub. Add a platter of fresh Strawberries, Raspberries, Blackberries, and a dish of cream!
Throw in a couple SF Soldiers to play Recon games, and have fun!
Holly
Thanks for the recipe :D
SF Community, I meant to add that the above recipie ONLY is approprate if:
You are having a backyard BBQ with your fellow Soldiers AND their families, and everyone has a good time in the latest in fashion swimwear.
Holly :)
looks like i'm bringing the plate of huckleberry
The following statement is a bold one, but I stand by it:
I make the best damn guacamole you will ever eat in your life.
I will admit that the recipe is largely borrowed from Rick Bayless, but...what really good Mexican dish recipe isn't?
I do a decent venison chili and as well as a pork loin stuffed with prosciutto, chopped spinach and parmesan cheese.
My specialities are mixed drinks and breakfast. I don't know why.
Originally posted by Jimbo
The following statement is a bold one, but I stand by it:
I make the best damn guacamole you will ever eat in your life.
I will admit that the recipe is largely borrowed from Rick Bayless, but...what really good Mexican dish recipe isn't?
I do a decent venison chili and as well as a pork loin stuffed with prosciutto, chopped spinach and parmesan cheese.
My specialities are mixed drinks and breakfast. I don't know why.
Guacamole is so good for you too....it sounds good. What is your recipie?
Holly :)
3 soft avacados
1/3 red ripe tomato, diced (leave the skin on)
1/4 chopped white onion
1/4 cup cilantro
1/2 jalapeno
1 clove garlic
1/2 lime
warm a small skillet on the stove.
cut off the stem of the jalapeno and slice it down the middle. Scrape out the seeds and place the two halves inside-down on the skillet.
dice the cilantro, onion and garlic clove and reserve the clove
rough chop the tomato and leave the skin on
in a medium mixing bowl, combine the cilantro, onion and tomato
squeeze the lime juice over the mixture in the bowl and throw a crap load of salt on it (just enough salt so it is almost visible)
Place the diced garlic in the warm pan
halve the avocados and scoop their meat into the mixing bowl
once the garlic begins to sweat (or becomes aromatic) remove from teh pan and add to the mixing bowl.
remove the jalapeno from the pan and dice. Add to the mixing bowl.
mash contents of mixing bowl with potato masher
salt to taste
let rest for 15-20 minutes
* the trick with the contents of the pan is to get both the garlic and the pepper to sweat just a bit without drying out. Also, don't mash until it is smooth, leave some small lumps
serve with blue corn chips and either Bavaria, Imperial or pacifico
Being well travelled I have many favorites. My wife is Thai and my favorites are Pad Thai and Dom Yam Goong (a spicy shrimp soup) BTW the fresh water prawns in Lopburi are a big as lobsters..
Being raised in the San Joaquin Valley of California I love empanadas, juevos con chorizo, y chiles rellanos.
From Germany, jaeger schintzle, und bratwurst mit broetchen.
A favorite concoction from my parents consists of two cans of corned beef hash mixed with one can of chile with beans.
Roguish Lawyer
03-23-2004, 00:30
Originally posted by Jimbo
The following statement is a bold one, but I stand by it:
I make the best damn guacamole you will ever eat in your life.
I will admit that the recipe is largely borrowed from Rick Bayless, but...what really good Mexican dish recipe isn't?
I do a decent venison chili and as well as a pork loin stuffed with prosciutto, chopped spinach and parmesan cheese.
My specialities are mixed drinks and breakfast. I don't know why.
Put up or shut up. ;)
Roguish Lawyer
03-23-2004, 00:31
Originally posted by Jimbo
warm a small skillet on the stove.
cut off the stem of the jalapeno and slice it down the middle. Scrape out the seeds and place the two halves inside-down on the skillet.
dice the cilantro, onion and garlic clove and reserve the clove
rough chop the tomato and leave the skin on
in a medium mixing bowl, combine the cilantro, onion and tomato
squeeze the lime juice over the mixture in the bowl and throw a crap load of salt on it (just enough salt so it is almost visible)
Place the diced garlic in the warm pan
halve the avocados and scoop their meat into the mixing bowl
once the garlic begins to sweat (or becomes aromatic) remove from teh pan and add to the mixing bowl.
remove the jalapeno from the pan and dice. Add to the mixing bowl.
mash contents of mixing bowl with potato masher
salt to taste
let rest for 15-20 minutes
* the trick with the contents of the pan is to get both the garlic and the pepper to sweat just a bit without drying out. Also, don't mash until it is smooth, leave some small lumps
serve with blue corn chips and either Bavaria, Imperial or pacifico
Oh, good.
How about the others? I will reciprocate eventually.
Radar Rider
03-23-2004, 02:13
That Guacamole recipe sounds damn good. It'll probably be the first one I try out.
Did you ever hear George Carlin's bit on food? When talking about Guacamole, he said it sounds like something that you shout when you're on fire. Guacamole!!!
brownapple
03-23-2004, 06:51
I've got four favorites. Depends on my mood and the weather.
1. 3 cheese beef lasagna with garlic bread and coca-cola.
2. A medium rare NY strip broiled with beer, fresh sweet corn on the cob, a baked potato smothered in butter and a coca-cola.
3. Pad Thai goong in egg with porpeea (Thai spring rolls) as an appetizer and a coca-cola.
4. Medium rare flank steak broiled and served sliced thin after being marinated in honey and soy sauce for overnight with fresh spinach and butter, a coca-cola and a chocolate cream pie for desert.
Except for the Pad Thai (and the Coca-Cola), I can give you the recipes for all of them, but none is difficult and only #4 is in any way unusual.
DunbarFC
03-23-2004, 09:06
Greenhat all of those sound fantastic
I'd like to know how you prepare #4 if you have the time to tell me
NousDefionsDoc
03-23-2004, 09:16
Cocacola oppresses its workers. Classic example of the oligarchy trodding on the proletariat for profit. :munchin
Originally posted by Greenhat
3. Pad Thai goong in egg
I have made a recipe for Pad Thai that is OK. What is the "goong in egg"?
I wish I knew the best recipe for Pad See Ew.
Team Sergeant
03-23-2004, 13:59
Originally posted by pulque
I have made a recipe for Pad Thai that is OK. What is the "goong in egg"?
I wish I knew the best recipe for Pad See Ew.
Goong is "shrimp" in Thai.
Originally posted by Team Sergeant
Goong is "shrimp" in Thai.
Thanks.
"I am not a shrimp. I am a king prawn!"
Team Sergeant
03-23-2004, 14:30
LOL, even Thailand has shrimp. I may not have been on the ground as long as GH but I've spent a few days there....
TS
(Hell I even spent a year at the Defense Language Country Club learning the language....)
Last night's supper:
Saute 2 chopped onions and 3-5 crushed garlic cloves in olive oil until transparent.
Add:
1 qt chopped tomatoes w/juice
1 can tomato paste + 1 can water
1 bay leaf
1 t. dried oregano
2 t. dried basil
2 T. dried parsley
1/2 t. red pepper flakes
2 T. sumac
1 C. red wine
salt & pepper to taste
Bring to boil, reduce heat and simmer.
Drizzle with extra virgin olive oil just before tossing with pasta of your choice. Top with freshly grated parmesan cheese.
Serve with salad, freshly baked bread, and a hearty red zinfandel.
Follow with anything chocolate served with Walla Walla Vinters Merlot. (I didn't have this last part, but I wish I had. :) )
A 1.5-2 inch thick prime beef New York strip steak that has set for a few hours in a mixture of Olive oil, minced garlic, soy sauce, a splash of Viet fish sauce, and fresh cracked black pepper and then grilled for maybe 6-8 minutes on one side, then 4-5 minutes on the other over a fire so hot it threatens to melt the grill. Enjojed with good friends and followed by good whiskey; that would have to be pretty far up there on my list.
NousDefionsDoc
03-23-2004, 15:22
You can be hung in Texas for putting anything other than black pepper on steak.
I beg to differ, Sir. In my search for the perfect steak, the aforementioned concoction has yielded the best results. That and it doesn't hurt to have the firepower to keep the hangmen at bay.
Team Sergeant
03-23-2004, 16:32
Originally posted by Air.177
A 1.5-2 inch thick prime beef New York strip steak that has set for a few hours in a mixture of Olive oil, minced garlic, soy sauce, a splash of Viet fish sauce, and fresh cracked black pepper and then grilled for maybe 6-8 minutes on one side, then 4-5 minutes on the other over a fire so hot it threatens to melt the grill. Enjojed with good friends and followed by good whiskey; that would have to be pretty far up there on my list.
Blasphemer!
Fish sauce on a STEAK! If the Viet fish sauce is anything like the Thai “Num plaa” (fish sauce) it can knock a buzzard off a shit wagon at 500 meters easy!
Alright Air.177, if you don’t like the taste of red meat just don’t buy it! I cannot believe what I’m reading….the horror. That’s not just a hanging offense, it’s down right sacrilegious!
I may have to delete this whole thread….
Team Sergeant
NousDefionsDoc
03-23-2004, 16:36
LOL - nuoc mam on steak. That boy needs help
Not sure of the spelling, but somewhere along the lines of Nuoc Bam. Yeah, it smells bad, but it adds a good flavor.
Originally posted by NousDefionsDoc
LOL - nuoc mam on steak. That boy needs help
Couldn't have gotten this way without expert guidance cough Ambush Mastercough
Team Sergeant
03-23-2004, 16:40
Isn't that just like the younger crowd, blame it on someone else!
Not blaming, just giving credit where credit is due
Nice Work on the tagline NDD
That was exceptionally quick response time
DunbarFC
03-23-2004, 16:50
Originally posted by NousDefionsDoc
You can be hung in Texas for putting anything other than black pepper on steak.
What no A1 ?
NousDefionsDoc
03-23-2004, 16:51
No Yankee
NDD, are you representing Texas in Absentia?
Team Sergeant
03-23-2004, 17:00
Originally posted by Air.177
NDD, are you representing Texas in Absentia?
I am Steak Slayer.
Quick to the trigger I see, young grasshopper it was I that changed your tagline. Let's get back to foods.
TS
Nuoc Mam (Viet) and Nam Pla (Thai) are basically the same -- made from fermented anchovies. I haven't used it as a condiment on steak but have used it as an ingredient for marinatinfg beef brisket.
My wife and kids can't eat without fish sauce.
Goong = shrinp. Yes. If you have been in the Lop Buri area you should remember the fresh water shrimp which are commercially raised in the rice paddies between Bangkok and Lop Buri. We used to grill them and it is not an exageration to say they are so large that one or two can make a meal.
In the open markets you see square three gallon cans of curry being guarded by swarms of flies. It took a long time to try it but now Thai curry is a favorite . Especially gang daeng (red curry).
brownapple
03-23-2004, 17:28
#4.
Take a flank steak (flank steak is a tough cut, so requires marinating) and cut into it across the grain (light cuts, maybe 1/8 inch deep and 1/2 inch between). In a glass pan, place a mixture of soy sauce and honey (50-50) about 1/2 inch deep (for a 1" steak). Place the steak into that, cover and leave it alone other than turning it over occassionally for 12 - 24 hours.
Broil steak to taste (recommend rare to medium, I prefer medium rare), than slice into thin strips diagonally through the steak at right angles to the previous cuts. Serve.
brownapple
03-23-2004, 17:34
Originally posted by NousDefionsDoc
Cocacola oppresses its workers. Classic example of the oligarchy trodding on the proletariat for profit. :munchin
OK, you stick with rain water, sticky rice and nuoc mam.
Ya'll got me hungry so I just went out and grilled up a few. Served with the only topping allowed in my house: shrimp.
Bah, if we're talking about bizarre sea-food related recipies, Sweden probably has the worst.
I can't remember it's name, but they catch North Sea sharks, kill them and gut them, and then bury them deep in the sand and leave them for a few months before exhuming and eating them. The stench can be smelt from a few miles out, and the closing flocks of seagulls pinpoint the position.
The only thing that could possibly save that meal is Schnapps!
I concur on the matter of steak, although a nice Bearnaise can go down well on the side.
Sorry- Freedom Sauce.
:D
Solid
Originally posted by Greenhat
#4.
Take a flank steak (flank steak is a tough cut, so requires marinating) and cut into it across the grain (light cuts, maybe 1/8 inch deep and 1/2 inch between). In a glass pan, place a mixture of soy sauce and honey (50-50) about 1/2 inch deep (for a 1" steak). Place the steak into that, cover and leave it alone other than turning it over occassionally for 12 - 24 hours.
Broil steak to taste (recommend rare to medium, I prefer medium rare), than slice into thin strips diagonally through the steak at right angles to the previous cuts. Serve.
I usually marinate in teriaki (sp) forking it every few hours overa period of 24 hours. Tastes great and very tender by that point.
A simple veal recipe:
Use mid-size (7" long, 1cm thick ) veal sausages. Take strips of bacon (uncooked), and wrap one around each sausage. Use two toothpicks at either end to secure. Barbeque for about 2 minutes on each side, and serve with fresh pasta or a large salad. Very good with mustard.
A good dressing for the salad is 3 spoons olive oil for one spoon soya sauce, light peppering and a few squeezes of lemon before mixing in to the salad.
My favorite recipe by far is for celery. It's a pretty precise art, but I'll try to convey the details over the internet.
3 sticks of celery. Wash thoroughly. Dry with a paper towel. Dip into pot of peanut butter, preferably homemade. Consume and repeat. Now go for an 8 mile run!! :lifter
Solid
Roguish Lawyer
03-29-2004, 13:51
OK, this hardly is a "Favorite food" or a great recipe, but I did this impromptu this morning and it was good:
ATKINS CALZONE
6 eggs
Pasta sauce (I used Emeril's Kicked Up Tomato)
Pepperoni
Mozzarella cheese
Salt
Pepper
Scramble eggs in bowl, pour into large greased frying pan
Sprinkle salt and pepper over egg mixture
Cook like an omelet
Spoon pasta sauce evenly over half of pan (don't use too much or it won't stick together)
Spread cheese over sauce like you're making a pizza
Layer pepperoni on top of cheese
When sufficently cooked, fold the omelet/calzone and continue cooking
Plate when done. Cut in half. Serves two.
Sacamuelas
03-29-2004, 14:01
Those "fAtkins" recipes make me sick to my stomach just thinking about all the grease and fat. However, I must admit that it does seem to cause rapid weight loss in everyone I know who has tried it.
Even our Arby's, back Yard burgers, subway, TGI Fridays, and others now offer low carb menu items. :lifter
favorite recipe-
Boiled shrimp and ICE cold beer... I am a simple man.
Smokin Joe
03-29-2004, 14:33
1) Elk back-strap (aka Elk Filet) 2-3 inches thick with a creole rub.
Cooked over oak coals so hot that you lay the meat right on the coals with out the threat of picking up any ash.
Cook for about 4 mins each side serve medium rare.
2) Same receipe for a 2-3 inch thick Steak Filet.
Nothing to extravagent (sp) just plain old good.
Team Sergeant
03-29-2004, 15:19
Originally posted by Smokin Joe
1) Elk back-strap (aka Elk Filet) 2-3 inches thick with a creole rub.
Cooked over oak coals so hot that you lay the meat right on the coals with out the threat of picking up any ash.
Cook for about 4 mins each side serve medium rare.
2) Same receipe for a 2-3 inch thick Steak Filet.
Nothing to extravagent (sp) just plain old good.
Sounds like a fine recipe, now all I’ve got to do is shoot me an elk!
TS
Team Sergeant
03-29-2004, 15:25
Made this on Saturday. Excellent dish. Next time I'd go easy on the salt in the cilantro sauce. I also cooked the steaks over an open flame.
SKIRT STEAK WITH CILANTRO GARLIC SAUCE
Active time: 20 min Start to finish: 20 min
For sauce
1 medium garlic clove
1/2 teaspoon salt
1 cup coarsely chopped fresh cilantro
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/8 teaspoon cayenne
For steak
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
2 lb skirt steak, cut crosswise into 3- to 4-inch pieces
Make sauce:
Mince garlic and mash to a paste with salt. Transfer to a blender and add remaining sauce ingredients, then blend until smooth.
Grill steak:
Stir together cumin, salt, and pepper in a small bowl. Pat steak dry, then rub both sides of pieces with cumin mixture.
Heat an oiled well-seasoned ridged grill pan over high heat until hot but not smoking, then grill steak in 2 batches, turning over occasionally, about 2 minutes per batch for thin pieces or 6 to 8 minutes per batch for thicker pieces (medium-rare). Serve steak drizzled with sauce.
Serves 6
Gourmet
April 2004
http://www.epicurious.com/run/recipe/view?id=109317&kw=skirt+steak&action=filtersearch&filter=recipe-filter.hts&collection=Recipes&ResultTemplate=recipe-results.hts&queryType=and&keyword=skirt+steak
Oh God, another Atkins fanatic. Why is it so hard for folks to understand weight management is simple mathmatics:
Eat more calories than you burn - weight gain
Eat less calories than you burn - weight loss
Eat the same amount of calories you burn - weight maintenance
You can debate insulin spikes and high glycemic foods all day long; its simply a 'can't see the forest for the trees' situation.
There is almost always a Lodge within driving distance. There was a good one in Colon. No women were allowed and the men could sit at the windows enjoying dinner and drinks and keep an eye on their angry, drooling wives in the parking lot. :D
I like kimchee!!
Sounds like a fine recipe, now all I’ve got to do is shoot me an elk!
Smokin Joe
03-29-2004, 21:33
Originally posted by Team Sergeant
Sounds like a fine recipe, now all I’ve got to do is shoot me an elk!
TS
I know some good spots around here if you get drawn.
Bill Harsey
04-01-2004, 18:08
I'll have to find my original recipe for Forge Fried Rice and Shrimp. Key to this is using the portable forge with blower driven charcoal. The aerobatic pilot and airplane builder Steve Wolf was over here for dinner once and watched me cook this, he said it looked like the Mercury 7 capsule re-entry. Key to this dish is the high heat and keeping the cook out of the beer until it's done. I add finely sliced habeneros to the dish for high octane rating, incredible flavor with the shrimp. I remember using fresh ginger and garlic, (must find recipe). Once I was cooking some habeneros and onions for something here while my wife was gone. it was a pretty warm day and I'd had some coolant. I wasn't paying enough attention to the indoor frying pan heat and put the chiles into the oil way too hot. I'd thought maybe fast onset allergies were causing my eyes to water but I hung in and kept cooking. My bad coughing must have been caused by swallowing some beer the wrong way, couldn't be my cooking. So I'm standing there crying and coughing, barely able to breath but having a big time when my wife and kids got home and couldn't even come in the house because I'd pepper fogged the whole place. This is how come I got to learn to cook outside.
Bill Harsey
04-01-2004, 18:31
Important safety rigging for forge fried rice is cooler full of ice with beer, we have lot's of pretty ok micro-brews to choose from around here. (Oregon, beer making center of the universe) Ice has been used in the past to help cool off hot item handling mistakes.
The Reaper
04-01-2004, 18:53
Welcome back, Mr. Harsey.
TR
Bill Harsey
04-02-2004, 08:09
Thank you TR, You guys know what it means to live here in the United States, I just took the refresher course. God Bless America!
Sacamuelas
04-02-2004, 18:08
AHHHhhhhhh.. Boiled crawfish and cold beer. :D My Dinner tonight.
Ambush Master
04-02-2004, 18:41
YES !!! MUD BUGS !!! :D
The Reaper
04-02-2004, 19:11
Originally posted by Sacamuelas
AHHHhhhhhh.. Boiled crawfish and cold beer. :D My Dinner tonight.
SUCK HEADS!!
TR
Bill Harsey
04-02-2004, 19:16
Crawfish Etouffee!!! You guys just reminded me of one of the best dishes I've ever had! The only problem I have with catching those suckers is that I always end up leaking red stuff. The Smith River on the Oregon coast is great crawdaddin'. Good eating Sirs!
The Reaper
04-02-2004, 19:28
Originally posted by Bill Harsey
Crawfish Etouffee!!! You guys just reminded me of one of the best dishes I've ever had! The only problem I have with catching those suckers is that I always end up leaking red stuff. The Smith River on the Oregon coast is great crawdaddin'. Good eating Sirs!
Mr. Harsey Junior, please clean out your PMs and check your email.
Thanks!
TR
Bill Harsey
04-02-2004, 19:30
will do.
Yam Nhua (Thai Beef Salad). This is a simple dish and a favorite of my kids and grand children.
Ingredients: Beef steak or roast, lettuce cut for salad, fresh lime, fish sauce and crushed red pepper.
Broil the meat then slice into thin strips.
Mix meat and lettuce in a bowl.
Season to taste with fish sauce, fresh lime juice and pepper(Optional).
Best if served chilled.
Bill Harsey
04-03-2004, 19:26
Thai Beef salad sounds real good, sounds like a job for a very sharp knife. Guess I'll have to ask Reaper where to get one.
The Reaper
04-03-2004, 19:40
Originally posted by Bill Harsey
Thai Beef salad sounds real good, sounds like a job for a very sharp knife. Guess I'll have to ask Reaper where to get one.
I hear Gerber sells a real nice set of kitchen knives.:D
TR
Bill Harsey
04-03-2004, 19:45
Thanks for the tip, I'll get right on that.
brownapple
04-03-2004, 20:01
Sounds like a job for an obsidian knife... ;)
Bill Harsey
04-03-2004, 20:11
I'm not very good at knapping that stuff but have seen some incredible long blades made from it. Oregon Indians on the southern Oregon coast made obsidian blades long enough to filet Chinook salmon for drying. Hmmm, I'll have to make a trip to Glass Mountain in eastern Oregon, big obsidian source there.
Bill Harsey
04-04-2004, 10:27
ok, I'm starting to break stone now.
Originally posted by QRQ 30
Yam Nhua (Thai Beef Salad). This is a simple dish and a favorite of my kids and grand children.
Ingredients: Beef steak or roast, lettuce cut for salad, fresh lime, fish sauce and crushed red pepper.
Broil the meat then slice into thin strips.
Mix meat and lettuce in a bowl.
Season to taste with fish sauce, fresh lime juice and pepper(Optional).
Best if served chilled.
how does one make fish sauce? the last recipe that called for it wound up in the trash because it was unpalatable... any advice would be much appreciated by the team sergeant as he is the chef in our house.
doc t.
NousDefionsDoc
04-04-2004, 20:13
the last recipe that called for it wound up in the trash because it was unpalatable
LOL, that means it was perfect!
Originally posted by Doc T
how does one make fish sauce? the last recipe that called for it wound up in the trash because it was unpalatable... any advice would be much appreciated by the team sergeant as he is the chef in our house.
doc t.
You don't make it you buy it. Most super markets in the area sell it or you can find it at an oriental market. Go slow and season to taste. The lime juice overpowers the fish sauce. If you can smell it you have used too much.
BTW: Don't sniff it and don't spill it.
Team Sergeant
04-04-2004, 22:26
Originally posted by Doc T
how does one make fish sauce? the last recipe that called for it wound up in the trash because it was unpalatable... any advice would be much appreciated by the team sergeant as he is the chef in our house.
doc t.
DOC T,
Look here, I do not tell you how to remove gallbladders and I do not need a backseat cookie maker soliciting cooking advice on my behalf.
Fish sauce and fish FUME are two entirely different things! If you are going to denigrate my culinary endeavors at least have the courtesy to get the facts correct.
THE TEAM SERGEANT
"Culinary endeavors." Heh! Now that's an interesting expression if I've ever heard one. :)
--Dan, cooks at his house, too
brownapple
04-05-2004, 00:35
Originally posted by Doc T
how does one make fish sauce?
As noted already, it is far easier to purchase than make. If you can't find any, let me know, I'll send some your way.
Team Sergeant
04-05-2004, 09:37
Originally posted by Greenhat
As noted already, it is far easier to purchase than make. If you can't find any, let me know, I'll send some your way.
GH,
Thanks, but we have an ample supply of Nam Plaa right here in the Phoenix area. And Nam Plaa is not what Doc T is assuming I was attempting to create, it was fish fume.
TS
okay...so it was fish fume...it was gross and ruined two perfectly good lobsters.
As for the fish sauce... he bought some at the store today just so I could have the pleasure of smelling it but after reading how they make the stuff I wouldn't dare...it is still sealed in the cabinet!
NousDefionsDoc
04-06-2004, 11:19
Doc T,
Might want to get your HAZMAT cert updated before you open the jar.:D
Ambush Master
04-06-2004, 11:31
One whiff and the smell will stay with you for 30-40 minutes.
Originally posted by Team Sergeant
And Nam Plaa is not what Doc T is assuming I was attempting to create, it was fish fume.
Originally posted by Doc T
okay...so it was fish fume...it was gross and ruined two perfectly good lobsters.
LOL.
Linguini with Olive Oil and Garlic
Pour 3/4 cup of olive oil into saute pan.
Slice 3 whole cloves of garlic razor thin (I use a razor blade.)
Cook in olive oil until garlic turns brown or dissolves.
Cook 1 lb. of Linguini, drain, and pour in the olive oil and garlic.
Mix.
Add some grated romano cheese and a glass of wine.
Bring napkins for your chin. :D
Team Sergeant
04-06-2004, 11:57
Originally posted by NousDefionsDoc
Doc T,
Might want to get your HAZMAT cert updated before you open the jar.:D
HAZMAT Hell, I told her in order to open the jar we are required by Arizona law to first file an Environmental Impact Study with the EPA, and we also had to be in MOPP level 4.
Surgicalcric
04-06-2004, 12:01
Originally posted by Ambush Master
One whiff and the smell will stay with you for 30-40 minutes.
So you are saying the Fish Fume smells like Ass fume.
Roguish Lawyer
04-06-2004, 12:02
Originally posted by Sacamuelas
Those "fAtkins" recipes make me sick to my stomach just thinking about all the grease and fat. However, I must admit that it does seem to cause rapid weight loss in everyone I know who has tried it.
I have lost 20 lbs. so far, and I allow myself all the fruit and alcohol I want. Just eliminated bread, pasta, rice, potatoes, candy and soda.
Don't let your noses rule your stomach.s Limburger cheese on rye w/ mayo, onion and dill piclkes is also a favorite.
Serve w/ potato chips and beer.:)
Ambush Master
04-06-2004, 12:11
Originally posted by Surgicalcric
So you are saying the Fish Fume smells like Ass fume.
No, it's not that the odor follows you on the wind, it is IMBEDDED in your nose !!! You can go and smell something else and it will still return!!!
Team Sergeant
04-06-2004, 12:20
Originally posted by QRQ 30
Don't let your noses rule your stomach.s Limburger cheese on rye w/ mayo, onion and dill piclkes is also a favorite.
Serve w/ potato chips and beer.:)
Can't say I've ever tried Limburger cheese. I'll give it a try if given the opportunity.
TS
Well Team Sergeant...it too has a rather distinctive smell though it doesn't sound as bad as the other items discussed here. Limburger smells like dirty feet!
Originally posted by Gypsy
Well Team Sergeant...it too has a rather distinctive smell though it doesn't sound as bad as the other items discussed here. Limburger smells like dirty feet! I got to "try" it on my wedding day when the groomsmen put it in our air conditioning vents. We got married in August.
I don't like Limburger cheese.
Team Sergeant
04-06-2004, 16:06
Originally posted by lrd
I got to "try" it on my wedding day when the groomsmen put it in our air conditioning vents. We got married in August.
I don't like Limburger cheese.
LOL, be happy he did not use Nam Plaa!
Originally posted by Team Sergeant
LOL, be happy he did not use Nam Plaa!
I tried cooking with that stuff once when we were in Japan. I thought I knew what I was doing, but I was wrong.
My kids set up the tent in the back yard and camped out until I could get rid of the smell.
Darn folks. The problem is that fish sauce is used like salt. A little dab will do ya. And like salt, if you pour a bunch it'll gag you. My wife uses fish sauce on everything, my son and daughter are living with me and a 750 cc bottle lasts over a month.
Originally posted by lrd
I got to "try" it on my wedding day when the groomsmen put it in our air conditioning vents. We got married in August.
I don't like Limburger cheese.
As the Church Lady would say..."Well isn't that special"
L...you simply must share the payback story!
Originally posted by Gypsy
L...you simply must share the payback story! Now why would you think there was a payback? ;)
Just because I have boxes of pictures, and a head full of stories from their bachelor days...
Bill Harsey
04-07-2004, 08:46
Payback? uh, I have no experience tasting that fine dish. Speaking of good foods that should be handled with care I have a 4.4 oz container of Britians finest Marmite sitting right here. I learned to eat this over at Chris Reeve's house. Chris and his wife Anne say I'm only the second yank they know that will eat the stuff. Anyone else enjoy this fine English delicacy that is produced from the cooked down left over barrel scrapings of making beer? I also use it to lube the high speed bearings on my knifemaking belt grinders.
brownapple
04-07-2004, 10:14
Originally posted by QRQ 30
Don't let your noses rule your stomach.s
Let me guess, you like Durian?
Originally posted by Greenhat
Let me guess, you like Durian?
Yep!! Along with that stinky canned bamboo that my wife puts in the curry.:D
Sacamuelas
04-07-2004, 10:44
For you nasty, smelly food posters... I have started a new thread so that the TS's BBQ recipes don't have to be placed into the same thread as Limburger cheese!! ;) LOL
Ockham's Razor
04-07-2004, 18:11
I lost the original recipie I had for this, this is the closest I can find. It's very rich.
HERB-ROASTED CHATEAUBRIAND WITH BRANDIED SHALLOT SAUCE
Prep Time: 20 Minutes
Cook Time: 45 to 60 Minutes
Ready In: 65 to 80 Minutes
Makes 4 to 6 servings
Ingredients:
One chateaubriand roast (wide end of the tenderloin), about 3 pounds
1 teaspoon Dijon mustard
1 teaspoon minced fresh garlic
1 teaspoon dried thyme
1 tablespoon dried parsley
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
For the Sauce:
2 tablespoons butter, plus 1 tablespoon
1/4 cup finely chopped shallots
1/2 cup brandy
1/2 teaspoon low-salt beef base, dissolved in 1 cup hot water
1/2 teaspoon dried thyme
1 tablespoon chopped fresh parsley
Salt and pepper to taste
Directions:
1. To prepare the roast, remove all of the silver skin with a small sharp knife. If needed, tie the roast with butcher's twine to make it an even size. (Your butcher can do all of that for you.) The meat should be at room temperature before cooking.
2. Preheat oven to 400° F. Rub the mustard all over the meat. In a small bowl, combine the garlic, thyme, parsley, salt and pepper. Rub or pat the mixture all over the meat. Heat a 12-inch ovenproof skillet over high heat. Add the olive oil, then the meat. Sear until browned, about 2 minutes per side. Place in the oven and roast until desired doneness, about 35 minutes for medium-rare, or an internal temperature of 125°. Remove roast from pan and let set about 10 minutes before carving.
3. Meanwhile, prepare the sauce. Pour off the fat from the skillet. Place over medium-high heat. Add the 2 tablespoons of butter. Add the shallots and sauté until softened, about 2 minutes. Add the brandy, bring to a boil, stirring to loosen all the browned bits in the bottom of the pan, and reduce slightly. Add the water with the beef base and the thyme. Boil until reduced by half. Reduce heat to medium-low. Add the extra 1 tablespoon of butter and cook, whisking constantly, just until the butter is incorporated. Stir in the fresh parsley. Taste for seasoning. Remove the twine from the roast and slice as desired, but not too thick. Place on individual serving plates and top with some of the sauce. Serve immediately.
Roguish Lawyer
04-07-2004, 18:13
Right on, Ockham! Now that's a recipe!
Let's get back to business here. :munchin
Ockham's Razor
04-07-2004, 18:46
being a Mick, and loving all things that are potatoes, I will also give out my secret to the best mashed potatoes on the planet.
(Why do I feel like Dan Quayle everytime I spell potato?)
3/5 lbs quartered pots, skin on (preference only)
Booked in boiling water (obvious) with some worcestershire sauce, few dashes of tobasco, healthy dose of salt, cayenne (to your taste) all in the water....
When done, strain and return to the pot.
Add heavy cream, butter and salt until desired consistency and flavour.
Then, the secret part. Add a small amount of balsamic vinegar to the pots and mix well. Only you will know how much to add, but start with very small amounts, and work up to your desired taste.
You can also add pan fried onions or garlic or both. I prefer to cook either in XV olive oil with a bit of paprika.
You can add anything you want after this. Some like to add blue cheese, I've even seen smoked salmon.
Pots can be very creative. With a dish like above, you'd probably want to stick with basic mashed or add either garlic or onion. For other dishes you can mix it up to your taste.
(Disclaimer: I can't be held liable for any weight gained via any of these recipies.) heh... :)
Happy cooking.
Add Italian Saugsagee to a good spaghetti meat sauce. Add sliced/diced jalopeno peppers and red pepper to preferred temperature. Simmer until sausage is cooked.
Serve on hoagie bun with sauted green peppers and onions.
Roguish Lawyer
04-07-2004, 19:01
RL's Chili
Put 5-6 quart pot on stove, medium-high heat.
Add two large cans of diced tomatoes (with liquid) and entire package of Carroll Shelby's chili seasoning (except the masa flour).
Add a beer.
Add two large cans of red kidney beans, drained.
Add two small cans of black beans, drained.
Add one small can of Great Northern beans, drained.
Add one large can of pinto beans, drained.
Add one small can of white beans, drained.
Stir well and bring to slight boil. Reduce to low when signs of imminent boiling appear.
Brown four large chicken breasts, dice and add to the mix (you also can use any other meat).
Finely dice two onions and add to the mix.
Add two medium cans of mushroom stems and pieces.
Add a couple tablespoons of minced garlic.
Add a couple of freshly diced tomatoes.
Add minced jalapeno or habanero peppers to taste. Also can use any kind of hot sauce or crushed red pepper.
Cook several hours, stirring frequently. Add more beer if needed. I like to simmer it overnight if I have time.
Add masa flour and cook at least 30 minutes more.
Serve with shredded sharp cheddar, freshly diced onion, and freshly diced jalapeno or habanero peppers and/or assorted hot sauces.
Originally posted by Bill Harsey
Payback? uh, I have no experience tasting that fine dish.
Mr. Harsey, it's a dish best served cold. :D
lrd...yep that's what I'm talking about!
Returning to our regularly scheduled programming...
NousDefionsDoc
04-07-2004, 19:09
Put a handful of beans in a plastic bag. Put a handul of rice in another plastic bag. Add water, close the top of the bags, wrap in a banana leaf and put back in the pack.
Continue to patrol. When you come to the village, gather everybody up in the center of the ville, give the proselytizing speech to educate the masses. The village headman will offer chicken, pork, eggs, whatever he may have. Make sure you pay for them or give him a People's promisary note. Add offering to beans.
Move away from the village the distance of the kill radius of the enemy's artillery x 2. Make sure there are no SF Recon Teams in the area. Clean weapons. Then enjoy meal by mixing contents of two bags together and eating.
Note - wild green onions, roots, grubs, etc. can add delicious flavor to this meal. Serve with canteen water. It will take at least 24 hours for the beans to soften enough to be edible.
Roguish Lawyer
04-07-2004, 19:19
Originally posted by NousDefionsDoc
Put a handful of beans in a plastic bag. Put a handul of rice in another plastic bag. Add water, close the top of the bags, wrap in a banana leaf and put back in the pack.
Continue to patrol. When you come to the village, gather everybody up in the center of the ville, give the proselytizing speech to educate the masses. The village headman will offer chicken, pork, eggs, whatever he may have. Make sure you pay for them or give him a People's promisary note. Add offering to beans.
Move away from the village the distance of the kill radius of the enemy's artillery x 2. Make sure there are no SF Recon Teams in the area. Clean weapons. Then enjoy meal by mixing contents of two bags together and eating.
Note - wild green onions, roots, grubs, etc. can add delicious flavor to this meal. Serve with canteen water. It will take at least 24 hours for the beans to soften enough to be edible.
You gonna share your snake recipe too?
NousDefionsDoc
04-07-2004, 19:21
Cut it up, roast it over a small fire (only in liberated areas) and add to beans.
Roguish Lawyer
04-07-2004, 19:23
Originally posted by NousDefionsDoc
Cut it up, roast it over a small fire (only in liberated areas) and add to beans.
You left out the maggots from the jr. demo man's arm.
Bill Harsey
04-08-2004, 13:03
NDD's "Beans and Rice" is the only recipe I've ever read with both geo-political and situational awareness concerns included. Whens the book coming out? I want to buy one!
NousDefionsDoc
04-08-2004, 13:09
LOL - its been out since 1966. HFCUI
Roguish Lawyer
05-08-2004, 21:06
This thread should never die.
Tell you this, though, you don't want to try the Veal Marsala I made tonight. YUCK!
LOL! Tell us more RL...what happened?
Roguish Lawyer
05-08-2004, 21:19
Originally posted by Gypsy
LOL! Tell us more RL...what happened?
You don't want to know.
We did eat it, though.
Murphy's Law
05-09-2004, 03:32
not sure if you've heard of chicken on a rope but its not that bad if your in the middle of no where. involves a whole chicken spiced as you like with a rope going through it hung 1.5-2 feet above an open camp fire. funny story to go along with it, me and a friend tryed to duplicate it at a civil war reinactment. we must not have payed attention to one part of the directions being that about half way through the cooking a large amount of grease burst from the bottom of the chicken onto the open flames and dam near burned down the tent. chicken ruined lesson learned.
Roguish Lawyer
05-10-2004, 09:28
This is from the Team Sergeant:
Beef Wellington
Recipe Courtesy of Emeril Lagasse
http://www.foodnetwork.com/food/rec...36_5329,00.html
I scaled down the recipe to serve two. One bit of advice, if you like your beef rare, leave it in the fridge before and after searing.
TS
Spicy food.
Chinese
Chicken rice.
Indian
Thosai, prata.
Malay
Nasi padang.
Thailand.
Tom yam.
Chillie sauce. :)
Originally posted by Roguish Lawyer
This thread should never die.
That's right!
Here's a simple recipie for Beer Bread. My step-mom used Coors (is that really beer? :D ) but my brother is going to try it out with Guinness. Mmmm!
3 cups self rising flour ***
1 12 oz bottle of beer
1 tablespoon honey
*** if you don't have self rising flour in the house, add 3 3/4 teaspoons of baking powder and 2 1/4 teaspoons of salt to the flour.
Butter a 9x5x3 bread pan. Mix the flour with beer first, then add the honey. Will be quite sticky...put into the bread pan and spread it evenly. Bake at 350 degrees for 45 minutes.
Guiness is multi-applicable, aside from being a meal unto itself. I've had sausages with guiness sauce, salad with guiness sauce, guiness oatmeal...
It doesn't stop!
Solid
Aye Solid, 'tis a meal and a satisfying one at that!
mffjm8509
05-29-2004, 14:24
A fat peice of red meat.....served very rare (chuckeye buffalo steak is my personal favorite)
roasted red potatoes smothered in butter
Heaping pile of asparagus, layered in extra virgin olive oil
Favorite drink:
tall glass filled with Ice
Fill 3/4 way with Jim Beam Black
2 tablespoons of pepsi floated on top
mp
Sacamuelas
05-29-2004, 14:27
Originally posted by mffjm8509
tall glass filled with Ice
Fill 3/4 way with Jim Beam Black
2 tablespoons of pepsi floated on top
mp
Then drink with a straw so that the pepsi doesn't ruin the taste...but acts sort of like dessert! haha
Edited for spelling... can't believe nobody called me out for misspelling dessert. LOL
DunbarFC
05-29-2004, 14:27
Originally posted by Gypsy
Aye Solid, 'tis a meal and a satisfying one at that!
It's also a great post soccer hydration tool !
mffjm8509
05-29-2004, 14:55
Originally posted by Sacamuelas
Then drink with a straw so that the pepsi doesn't ruin the taste...but acts sort of like desert! haha
Great Idea.....
Team party tonight starting at 1700.......I'll be taking a straw!
mp
Team Sergeant
05-29-2004, 19:20
Originally posted by mffjm8509
A fat peice of red meat.....served very rare (chuckeye buffalo steak is my personal favorite)
roasted red potatoes smothered in butter
Heaping pile of asparagus, layered in extra virgin olive oil
Favorite drink:
tall glass filled with Ice
Fill 3/4 way with Jim Beam Black
2 tablespoons of pepsi floated on top
mp
Where do you get the buffalo from?
Try these potatoes.
Grilled Red Potatoes
Bag of small red potatoes, (you figure out how many you require.)
Olive oil
Garlic minced
dried thyme
salt
Freshly ground black pepper
Cut potatoes in quarters.
Place on tinfoil
Drizzle with olive oil
Add some minced garlic
Sprinkle with thyme
Salt and “fresh ground” pepper
Close tinfoil and make a big flat package.
Place on grill and forget for 45 minutes.
Enjoy
Bill Harsey
05-29-2004, 19:52
Originally posted by Team Sergeant
Where do you get the buffalo from?
You have to carve it out of the ass of those really big brown woolly critters that used to run all over the plains.
Bill Harsey
05-29-2004, 19:58
Ok, back to level flight here, friend of the families has the biggest "buff" herd in the state of Orygun. Do you want it led in or packaged and shipped?
Team Sergeant
05-29-2004, 20:38
Originally posted by Bill Harsey
You have to carve it out of the ass of those really big brown woolly critters that used to run all over the plains.
Alright, that’s it. We’re headed your way to monkey stomp your butt. I’m gathering up a few SF types, I hear that loggers are a little tougher than most Orangorarians.
TS
Bill Harsey
05-29-2004, 20:56
The beer will be on ice pending your arrival. Oregon loggers tough? That's nothing, you should see what we marry.
The Reaper
05-29-2004, 21:00
Originally posted by Team Sergeant
Alright, that’s it. We’re headed your way to monkey stomp your butt. I’m gathering up a few SF types, I hear that loggers are a little tougher than most Orangorarians.
TS
No problems, he is coming to Bragg soon.
We could probably round up the dozen or so SF guys it will take to subdue him, or just take him to the GB Club, and pick them up there.
You want him dumped in his underwear, unconscious, with "I Hate Legs" tattooed on his forehead on what part of Murchison Road?
TR
Team Sergeant
05-29-2004, 21:02
Originally posted by The Reaper
No problems, he is coming to Bragg soon.
We could probably round up the dozen or so SF guys it will take to subdue him, or just take him to the GB Club, and pick them up there.
You want him dumped in his underwear, unconscious, with "I Hate Legs" tattooed on his forehead on what part of Murchison Road?
TR
LMAO!!!
Bill Harsey
05-29-2004, 21:09
Originally posted by The Reaper
No problems, he is coming to Bragg soon.
We could probably round up the dozen or so SF guys it will take to subdue him, or just take him to the GB Club, and pick them up there.
You want him dumped in his underwear, unconscious, with "I Hate Legs" tattooed on his forehead on what part of Murchison Road?
TR Wow, You guys told me this trip would be fun!!!
Team Sergeant
05-29-2004, 21:12
Originally posted by Bill Harsey
Wow, You guys told me this trip would be fun!!!
TR,
You may need two dozen.
TS
The Reaper
05-29-2004, 21:12
Originally posted by Bill Harsey
you should see what we marry.
I'm thinking I should pass this along to someone very close to you.
TR
Bill Harsey
05-29-2004, 21:18
She watched me type that. getting tent out of closet now.
Team Sergeant
05-29-2004, 21:22
Originally posted by Bill Harsey
She watched me type that. getting tent out of closet now.
I knew those loggers were tough, not foolhardy....
Night Bill. Don't forget the batteries.
TS
The Reaper
05-29-2004, 21:22
Originally posted by Bill Harsey
She watched me type that. getting tent out of closet now.
Why would you ever take it down?
TR
mffjm8509
05-31-2004, 18:22
TS,
my potatoe recipie is very similar, and cooked in a tight foil package the same way....with about a 1/2 cup of shredded cheese added to the mix.
for my Memorial Day cookout today I'm substuting your recipie for the potatoes with some buffalo short ribs........
fires hot, beers cold, and chow will be up in about 30 mintues....
mp
Bill Harsey
05-31-2004, 18:32
Originally posted by mffjm8509
TS,
my potatoe recipie is very similar, and cooked in a tight foil package the same way....with about a 1/2 cup of shredded cheese added to the mix.
for my Memorial Day cookout today I'm substuting your recipie for the potatoes with some buffalo short ribs........
fires hot, beers cold, and chow will be up in about 30 mintues....
mp I want to eat there! I've never had Buff Ribs before! Sorry about screwing up the food thread , that was uh, let me think, oh I remember, my fault. BACK TO FOOD! Pay attention to me next post!
Bill Harsey
05-31-2004, 18:37
First, we grow many types of hot chiles heer at this place. The uses are many and most have to do with eating. Anyone here like to eat or cook chiles? I will jump in with some uses and recipes that we've tested around here. My wife makes a super habenero based hot sauce called "Death Wish". This is made from Thai chili sauce, habeneros, garlic and honey. My wife uses 30 mature habeneros to the quart. This is not a toy.
mffjm8509
05-31-2004, 18:55
heres the link to the ranch we use for buffalo.....the deliver free to Colorado Springs so its convienent......there may be something closer to Oregon though....
I use chlies, jalepenos, and habeneros to lace the inside of dove once a year for a big dove bbq. I place the pepper inside the dove breast, wrap the whole thing with bacon, and cook it till the bacons done......tasty!
mp
mffjm8509
05-31-2004, 18:58
woops, forgot the link:
http://www.buffalogroves.com/
mp
Bill Harsey
05-31-2004, 18:59
I haven't had dove in years, while growing we spent each a weekend during September in eastern Oregon hunting them and had the bacon part down, but will have to try the chiles!
Bill Harsey
05-31-2004, 19:05
Originally posted by mffjm8509
woops, forgot the link:
http://www.buffalogroves.com/
mp Cool website! They even have stock for sale! I will not suggest Team Sergeant get some for pets.
mffjm8509
05-31-2004, 19:11
Originally posted by Bill Harsey
I haven't had dove in years, while growing we spent each a weekend during September in eastern Oregon hunting them and had the bacon part down, but will have to try the chiles!
I still try and get out a couple of times a year for dove. While working out at Cp Mackall it was the only hunting season I could shoot that didnt interfere with a cycle. Now back in Colorado we take a trip opening weekend a few hours from Ft Carson that it thick with the little aces, and after one good weekend we have a bbq....
I'm primarily a waterfowler, but I love eating doves!
mp
Team Sergeant
05-31-2004, 22:28
Originally posted by mffjm8509
woops, forgot the link:
http://www.buffalogroves.com/
mp
MP,
Thanks for the link. I'm placing an order. Pork ribs get old after a while. (I'll be sending Bill Harsey "pictures" of the buffalo ribs after I BBQ them.)
TS
mffjm8509
05-31-2004, 22:33
Its time for me to place another order as well......
I'm trying to convince a couple of the boys to go in on a 1/2 with me....if not I'll probably put a 1/4 in the freezer myself.
btw, the potatoes were excellent.......great touch w/ the spices
mp
Team Sergeant
05-31-2004, 22:47
Originally posted by mffjm8509
Its time for me to place another order as well......
I'm trying to convince a couple of the boys to go in on a 1/2 with me....if not I'll probably put a 1/4 in the freezer myself.
btw, the potatoes were excellent.......great touch w/ the spices
mp
Glad you liked the potatoes. I wish I could take the credit, but I’m not yet up to “creating” a recipe. I read a lot and then extrapolate what I can from others recipes. (and years of hits and misses, you can ask the wife!)
Got any ideas for BBQ buffalo ribs you’d like to share? (No hurry, I'm placing an order tonight for the ribs.)
TS
Aw, man. Y'all got me to looking at that website, and my fiancee creeps around and sees me looking at it and is all, 'You aren't looking to buy more damn meat, are you?'
Of course not, honey, of course not. :)
Damn student budget.
Sacamuelas
06-11-2004, 10:42
latest attempt by MC7317 after her cooking class during our recent vacation...
New Orleans Style Barbecued Shrimp
ingredients:
32 (16 cnt.) shrimp, headed, not shelled, butterfly slice
2 sticks butter
1/4 cup worcestershire
1 Tbsp chopped fresh garlic
2 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
salt to taste
1 tbsp black pepper
1 tsp (or to taste) cayenne pepper
warm toasted french bread
Fresh sliced mozzerella cheese
Directions:
using shears, cut the shell of each shrimp along the top edge, leaving the shell on each shrimp
combine the next 8 ingredients in a large saute' pan. Simmer for 5 minutes. Add shrimp and cook until done. (slightly firm/rich pink color)
Serve immediately with hot/melted mozzerella cheese bread quartered into pieces for dipping into sauce.
Side item: Asparagus Salad with Reggiano Cream Dressing
ingredients for dressing:
1 1/2 cups sour cream
1/2 cup red wine vinegar
1 tbsp chopped garlic
1 cup grated reggiano cheese
black pepper to taste
ingredient for salad:
8 slices of pancetta (***can substitute normal bacon for this)
40 medium stalks asparagus
8 green onions
1 juliended red roasted sweet pepper
Method:
FOr the dressing, combine the first four ingredients in a bowl; mix well. Season with black pepper. Chill til serving time.
Preheat oven to 350F. PLace pancetta on baking sheet and bake til crisp and brown. Drain fat. Steam or boil asparagus til tender-crisp. Steam green onions til wilted. Arrange asparagus in bunches of fives and tie each bunch with one green onion. Spoon the dressing onto serving plate. Spread the asparagus stems apart at the base and stand in the dressing. TOp with crisp pancetta and roasted sweet pepper.
The evidence... the result was TERRIFIC, BTW. :cool: I know, I know the table/plates/etc were not exactly up to TR quality photo design.. having screaming twins will cause for rapid eating and not using the nice stuff or the dining room in an attempt to decrease cleanup time. LOL
Team Sergeant
06-11-2004, 10:59
Very nice, in regards to the Asparagus Salad with Reggiano Cream Dressing recipe, how does one eat this culinary treat (as pictured)?
Graze?
TS
Sacamuelas
06-11-2004, 11:06
Ahhh yes... According to the etiquette master MC7317, it is perfectly acceptable and proper to eat asparagus spears with the hands. In my terms... use the asparagus as a chip, and the dressing as a dip, and munch til' gone. :D
Roguish Lawyer
06-11-2004, 11:27
Nice work, Saca! I will have to try this, although I don't see where the BBQing takes place. ;)
The asparagus presentation is very pretty. Were you just on Queer Eye?
Sac,
My kind of cooking!
What time is dinner? I will bring the artichokes. Do you prefer Chardonney or Reisling? Pinot Gris or Pinot Grigio?
Mmmmmmmmm asparagus.... shrimp.... BBQ...
shrimp remoulade dip excellent on BBQ shrimp:
1/2 C. mayo (Hellman's, of course)
1/2 C. sour cream
1-2 Tbl. tomato chili sauce
1 tsp. sugar
1 tsp. fresh thyme
1 stalk finely chopped celery
1 finely chopped scallion (green onion for Northern folk)
ground S & P to taste
(I have also added Dijon for a tsist on occassion)
Blend all ingrediants at once in a food processor until well mixed. Chill. Serve instead of cocktail sauce with cold shrimp, or as a dip for hot, grilled shrimp.
If anyone has tips on fast, efficient shrimp cleaning, I'd love to hear them.
Sacamuelas
06-12-2004, 11:52
Originally posted by Pandora
If anyone has tips on fast, efficient shrimp cleaning, I'd love to hear them.
Which of these situations are you wanting tips for?
Deveinin'/deheadin'/peelin' of raw
peelin' and deheadin' of raw
peelin' after cookin':)
Peeling and deveinning of raw. I normally remove the shells a section at a time, slice a small cut lengthwise on back side and scrape out the vein, but it takes ages to do a few pounds if they are medium-sized.
Sacamuelas
06-12-2004, 14:49
I will post a few pics to show how I do it later... Just bought 10 more pounds of boat fresh this morning and will post a pic or two when I prepare them...
There are many ways to skin a cat..but I find my "coast trash" methods fairly quick and easy. :cool:
Roguish Lawyer
06-14-2004, 22:34
I tear the legs off, then pinch the shell off. Usually comes off in one pinch, two max. I pinch to devein too. Usually gets the whole thing out. All under running water.
Originally posted by Roguish Lawyer
I tear the legs off, then pinch the shell off. Usually comes off in one pinch, two max. I pinch to devein too. Usually gets the whole thing out. All under running water.
This is my method as well...you get into a rythym after a while and it frees your mind to think.
AngelsSix
07-04-2004, 09:43
Well!! This thread really is something great.
Happy INDEPENDENCE DAY everyone!!
Now I am off tothe grocery store for some tenderloin and some red potatoes and corn on the cob. Top it off with a nice vino and maybe even get some chocolate cake and strawberries and cream.....shame you folks can't join me!!!
I'm trying this one tonight over at a get together on Tripler, after which we'll watch the various island fireworks:
Plah Moo Op (Spicy Roast Pork)
Pork Tenderloin
4 lemongrass
5 shallot, sliced
1/2 c mint leaf
3 tbs green onion, chopped
3 tbs cilantro
5 roasted dry hot chilis
1 tsp black peppr
1 tsp seasoning sauce
1tsp Mekong or whiskey of choice
Dressing: 10 hot chilies, 15 cloves garlic, 1/2 tsp salt, 1tsp sugar, 1 tsp Fish sauce, 4 tbs lime juice Pound the chilis and garlic and mix with all the rest to make the sauce)
wash the pork, marinate with seasoning sauce, whisky and black pepper for 15 minute, place in a oven prrof dish and roast for 15-20 minutes at 450 degree. Slice into thin pieces.
Toss the cooked portk with lemon gras, shallots, green onion and dressing, transfer onto a plate and sprinkle with dried chilies.
Originally posted by P36
I'm trying this one tonight over at a get together on Tripler, after which we'll watch the various island fireworks:
Plah Moo Op (Spicy Roast Pork)
This is one I have to try...
I wonder what it would taste like with shrimp?
Roguish Lawyer
07-05-2004, 21:04
Mustard Grilled Chicken
4 chicken breasts
2/3 cup dijon mustard
2 tbsp cayenne pepper
2 tbsp white wine vinegar
1 tbsp canola oil
Combine oil, vinegar, half the mustard and half the pepper in a small bowl. Mix well.
Put chicken in large ziploc bag, pour mixture over it. Squeeze marinade all over the chicken.
Marinate at least 1 hour, up to 1 day. Redistribute marinade occasionally.
Combine remaining mustard and pepper in separate small bowl. Mix well. Reserve for basting.
Grill the chicken to taste, basting with the fresh marinade (not the stuff the raw chicken marinated in).
Serve with vegetable and starch of your choice.
Roguish Lawyer
07-08-2004, 16:48
Nothing fancy, but these always are well-received:
RL's Easy Baked Chicken Burritos
4 chicken breasts
1 can refried beans
1 can black beans, drained well.
onion powder (or chopped onions)
hot sauce
shredded sharp cheddar or other cheese
large tortillas
aluminum foil
sour cream
guacamole
Dice the chicken breasts and fry in butter or margarine until golden brown on all sides and a little bit crispy. Optional: Add a generous splash of tequila while frying. Recommended: Save most of your tequila for drinking. The more you drink, the better these burritos will taste!
Tear a square sheet of aluminum foil that is slightly larger than the tortillas, and place one tortilla on top of it.
Using a soup spoon, spread one heaping scoop of refried beans in the center of the tortilla. (You can vary all of these portions to taste.)
Do the same with the black beans.
Sprinkle generous amount of onion powder over beans (or add onions if you prefer).
Add chicken on top of the beans. I usually use two scoops with the same size spoon.
Add hot sauce -- I usually use 1-3 Taco Bell hot sauce packets, but you can use anything you want. Just don't use too much or the burritos will not cook well.
Cover with cheese -- about one large pinch using all fingers.
Wrap the tortilla, then wrap the burrito in the foil.
Bake 45-60 minutes at 450 degrees, turning once. (Temperature may vary depending on your oven -- I make these in a toaster oven.)
Be careful opening the foil and the burritos -- they will be extremely hot.
Cover burrito with sour cream, guacamole and/or more hot sauce to taste.
Enjoy. Recommend Dos Equis Special Lager as accompanying beverage.
Makes about 8 burritos depending on how much you put in each one.
In Honour of my Uncle, who always described this as His Favorite food:
Old-Fashioned Homemade (*Peach) Ice Cream
(*Added to recipie) 5-6 very ripe peaches, peeled and pitted
•6 eggs
•2 cups sugar
•1/4 teaspoon salt
•1 tablespoon vanilla extract
•13-ounce can evaporated milk (1-1/2 cups plus 2 tablespoons)
•1 gallon whole milk
•chipped ice
•rock salt
In a large mixing bowl, beat eggs. Add sugar gradually, stirring constantly. Add salt, vanilla and canned milk. Add about a pint of the fresh milk and mix. (*Add Peaches)
Pour mixture into ice cream freezer can. Add enough of the remainder of the milk to fill can to the middle of the top board of dasher. (If the freezer can has a "fill" line on it, fill no higher than that line.)
Assemble the ice cream freezer. Add alternating layers of chipped ice and rock salt to barrel around freezer can. Crank freezer until ice cream begins to freeze (cranking will become harder as ice cream freezes), adding more ice and salt, as needed. When handle becomes difficult-to-impossible to turn, remove turning mechanism, and carefully remove top from freezer can; remove dasher. Replace top. Cover can with more ice and salt. Cover ice with an old towel, allowing ice cream to "cure" for at least 1 hour. If yours is an electric freezer, follow manufacturer's directions, but the curing step is essential.
Makes about 5 quarts of ice cream.
http://www.texascooking.com/recipes/ofhicecream.htm
Mobelizer
07-23-2009, 11:03
I dare you to try this if you havent.....
Any kind of pasta...and Ketchup. Also put some butter in the pasta after cooking and some accent...man!
Mobelizer, please refrain, or at least control your propensity of posting childish, inappropriate and tasteless suggestion in this thread. This requires no reply from you; which should afford you an additional second or two of consideration to determine another option in your future. As we consider your introduction, maturity, verbiage and excessive maintenance.
MARSOC0211
07-27-2009, 15:30
Until recently, I too held the belief that it is sacrilegious to add anything to steak other than a dash of salt and some coarse black pepper…This recipe made a “change that I can believe in”. :D It is excellent on NY Strip, Tri-Tip, and Flank steaks.
4 jalapeno peppers, stemmed
4 cloves garlic, peeled
1 1/2 teaspoons cracked black pepper
1oz of fresh squeezed lime juice
1 tablespoon dried oregano
1 ˝ lbs of steak
Blend / use a food processor to make a paste-like marinade of the jalapenos, garlic, pepper, oregano, and lime juice. (If you want a liquefied version you can add EVOO to get desired consistency.) Either allow the steaks to marinade at room temp for 30 – 45 minutes, or place in a sealable plastic bag in the refrigerator for no more than 4 hrs. (You can marinade longer, but the meat becomes more “salty” the longer it is marinated.) Place on grill until Med – Rare.
This recipe is a slight adaptation to a recipe that can be found by Google-fuing Jalapeno Steak. My wife made this for me for the first time about a year ago, and now I use this recipe every time I grill steak.
Couple this with a nice Stone Smoked Porter or a Kona Pipeline Porter :)
I don't think this has been posted. This recipe is from Joe's Stone Crab in Miami. I got it off the interenet and have made it a number of times.
5 Egg yolks
2 cans (14 oz) sweetened condensed milk
1 cup fresh lime juice
Zest of 1 lime
For crust:
10 Graham crackers crushed
1/4 cup sugar
5 tablespoons melted butter
Whipped cream(optional)
(I am lazy, I just buy the pre made crusts at the store-10")
For the filling: Mix the yolks, milk , juice and zest
For the crust: Mix crackers, sugar and butter. Form in a 12" pie pan. Bake 8 minutes at 375, let cool
Pout the filling in the crust and bake another 8 minutes at 375. Remove and let cool. Once cool place in freezer until ready to use
Before serving, remove from freezer and let thaw at room temperature for 15 minutes. top with whipped cream if desired.
The real key to this pie is buy good quality limes! you can tell the difference when you get cheap with the limes.
AGAIN, THIS RECIPE IS FROM JOES CRAB SHACK IN MIAMI AS POSTED ON THE INTERNET. IT AIN'T MINE
Dozer523
07-27-2009, 17:41
I dare you to try this if you havent.....
Any kind of pasta...and Ketchup. Also put some butter in the pasta after cooking and some accent...man! And a bit of salt.
Back when I was a youngster, and Dad had just made Captain, and the only pay option was EOM; Mom called this "Lunchtime Spaghetti". The only difference was she splurged and used a 17 cent can of plain tomato sauce. Funny, now, realizing how hard my parents worked to make a military paycheck last in the 50's 60's and 70's. And Dad was an officer. Seemed at least one night of the last week of the month we got a real treat -- French Toast for dinner. I LOVED "breakfast for dinner" night! And I'm still always up for some LTS. Today, those canned spaghetti sauces are pretty good. But, I miss the way the house smelled when Mom got it started early in the morning. even the dog was going nuts by dinner time!
This is not my recipe, but it is delicious!
Ingredients:
Deer back strap
Bacon- thin sliced and cheap
Toothpicks
Cream cheese
Teriyaki marinade
Garlic powder
Pepper
Pepper-Jack cheese- thin slices
1 link of deer sausage- cut or shredded into fine pieces. (Pork/breakfast sausage works fine)
Jalapenos- remove seeds and cut into slivers (I use canned jalapenos)
Onion- Cut into slivers 1 in. long
Meat tenderizer mallet
Lay the back strap out and cut 3/4" filets.
Take a meat tenderizer and beat until the meat is flattened out to the size of a softball.
Now dip the meat into a shallow dish of the Teriyaki marinade. Then dust with garlic powder and pepper.
Now spread cream cheese on one entire side of the meat. The more the better.
Now sprinkle some of your shredded deer sausage in the middle.
Add your onions and Jalapeno slivers. I usually us 1 or 2 jalapeno slivers and 2 or 3 onion slivers.
Now take one side of the meat and roll it all up like a sushi roll.
Wrap the roll in bacon and secure with toothpicks.
Now cook on the grill until the bacon is cooked like you like it. About five minutes before you think they are completely done add the slice of pepper jack cheese to top of each roll and let melt.
Remove and cool for a couple of minutes (the cream cheese will be very hot) and enjoy.
I promise you will not be disappointed!
greenberetTFS
09-22-2010, 13:07
And a bit of salt.
Back when I was a youngster, and Dad had just made Captain, and the only pay option was EOM; Mom called this "Lunchtime Spaghetti". The only difference was she splurged and used a 17 cent can of plain tomato sauce. Funny, now, realizing how hard my parents worked to make a military paycheck last in the 50's 60's and 70's. And Dad was an officer. Seemed at least one night of the last week of the month we got a real treat -- French Toast for dinner. I LOVED "breakfast for dinner" night! And I'm still always up for some LTS. Today, those canned spaghetti sauces are pretty good. But, I miss the way the house smelled when Mom got it started early in the morning. even the dog was going nuts by dinner time!
Yeah Dozer I remember those hard times also,the early 40's for me........My Dad was serving over in the Pacific an Mom had to work to make ends meet,Grandma was living with us also.......My Mom would make soup out of neck bones the butcher would give us..... She made her spaghetti using plain old tomato sauce like your Mom and it tasted great...... :D:D:D
Big Teddy :munchin
Just got word from an Arizona friend, he took an Elk over the weekend.
Already got the word, he's saving 100lbs for me to jerky. Considering not using the Wyoming family recipes, but willing to try something different.
Ok fellas, spill the best kept secrets, I need something new.
Wet Dog
WD, check this thread out it should give you an easy azimuth to follow. http://www.professionalsoldiers.com/forums/showthread.php?t=27176&highlight=Venison
WD, check this thread out it should give you an easy azimuth to follow. http://www.professionalsoldiers.com/forums/showthread.php?t=27176&highlight=Venison
Thanks.