View Full Version : Who's making what today?
I have finally gotten my ribs to the point that they suit me, 3 racks today, quite sated.
23567
Tried something new today. Made Choripans with chorizo, mayo and chimichuri sauce. Side dish was peruvian purple potato fries.
23594
Saving the turkey for Saturday's smoke, I gotta work today. Will have some good pulled pork later though. Happy Thanksging to all!!
Badger52
11-22-2012, 06:42
Saving the turkey for Saturday's smoke, I gotta work today. Will have some good pulled pork later though. Happy Thanksging to all!!Those look great, classic Midwest fare. By Sunday you're gonna look like the python with a rabbit in its middle.
:p
Cranberry relish to go with the other fixin's being brought by the various extended ones showin' up. It's a simple recipe and easy to make in any food processor quickly. It's a staple up here this time of year as a contrast to other heavy foods that might be on the plate:
2 cups raw cranberries
4 large red apples (your choice)
1 orange
1/4 of the orange peel
1 cup sugar
GRIND! (You make it, you get to sample it) :D
full cooler
11-23-2012, 07:11
My sister-in-law contributed this healthy dish to our Thanksgiving dinner.
Cranberry relish to go with the other fixin's being brought by the various extended ones showin' up. It's a simple recipe and easy to make in any food processor quickly.
I saw that recipe, looks good.
I made Cranberry Conserve and also sizzled green beans with sage, lemon zest, prosciutto and pine nuts.
Cranberry Conserve (Ina Garten recipe, I make this all the time, it's excellent)
Yields 4 cups
Ingredients
1 (12-ounce) bag of fresh cranberries, cleaned
1 3/4 cups sugar
1 Granny Smith apple, peeled, cored, and chopped
1 orange, zest grated and juiced
1 lemon, zest grated and juiced
3/4 cup raisins (or try dried apricots)
3/4 cup chopped walnuts or pecans
Directions
Cook the cranberries, sugar, and 1 cup of water in a saucepan over low
heat until the skins pop open. Add the apple, zests, and juices and cook
for 15 more minutes. Remove from the heat and add the raisins (or apricots)
and nuts.
Let cool, and serve chilled.
***********************
Sizzled green beans with sage, lemon zest, pine nuts and prosciutto
(I think this was from eatingwell dot com, these are delish!)
Serves 8
Ingredients
2 pounds green beans, trimmed
2 1/2 teaspoons extra-virgin olive oil, divided
2 ounces prosciutto, thinly sliced, cut into ribbons
4 cloves garlic, minced
2 teaspoons minced fresh sage
1/4 teaspoon salt, divided
Freshly ground pepper, to taste
1/4 cup toasted pine nuts
1 1/2 teaspoons freshly grated lemon zest
1 teaspoon lemon juice
Preparation
1.Bring a large pot of water to a boil. Add beans, return to a boil,
and simmer until crisp-tender, 3 to 4 minutes. Drain.
2.Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
Add prosciutto; cook, stirring, until crispy, 4 to 5 minutes. Drain on
a paper towel.
3.Wipe out the pan; heat the remaining 2 teaspoons oil over medium
heat. Add the beans, garlic, sage, 1/8 teaspoon salt and several
grinds of pepper. Cook, stirring occasionally, until the beans are
browned in places, 3 to 4 minutes. Stir in pine nuts, lemon zest and
the prosciutto. Season with lemon juice, the remaining 1/8 teaspoon
salt and pepper.
Badger52
11-23-2012, 15:16
I made Cranberry Conserve and also sizzled green beans with sage, lemon zest, prosciutto and pine nuts.
Cranberry Conserve (Ina Garten recipe, I make this all the time, it's excellent)
Yields 4 cups
Ingredients
1 (12-ounce) bag of fresh cranberries, cleaned
1 3/4 cups sugar
1 Granny Smith apple, peeled, cored, and chopped
1 orange, zest grated and juiced
1 lemon, zest grated and juiced
3/4 cup raisins (or try dried apricots)
3/4 cup chopped walnuts or pecans
Directions
Cook the cranberries, sugar, and 1 cup of water in a saucepan over low
heat until the skins pop open. Add the apple, zests, and juices and cook
for 15 more minutes. Remove from the heat and add the raisins (or apricots)
and nuts.
Let cool, and serve chilled.
***********************
THANKS! I'm gonna try that (the apricot version) to go with some butterflied venison chops that were on the hoof 5 days ago. You had me at dried apricots.*
I would imagine with the Granny Smith and just 3/4 cups of sugar to tame the cranberries that this has some serious 'wow' in the mouth.
:D
* it's the "champagne" added to my beer-budget trail mix on which I graze while doing walkabout type things.
THANKS! I'm gonna try that (the apricot version) to go with some butterflied venison chops that were on the hoof 5 days ago. You had me at dried apricots.*
I would imagine with the Granny Smith and just 3/4 cups of sugar to tame the cranberries that this has some serious 'wow' in the mouth.
:D
* it's the "champagne" added to my beer-budget trail mix on which I graze while doing walkabout type things.
I'm sure that will be delicious, I could eat dried apricots all day. I used a sweeter apple (Honey Crisp), omitted the raisins/apricots this time and cut down on the sugar to a cup. Truly it is not "sweet" even written as is, there is a bit of tartness to the recipe.
Badger52
11-24-2012, 11:40
I'm sure that will be delicious, I could eat dried apricots all day. I used a sweeter apple (Honey Crisp), omitted the raisins/apricots this time and cut down on the sugar to a cup. Truly it is not "sweet" even written as is, there is a bit of tartness to the recipe.Like the way you think ma'am. Nothing like having a bite of this, that & the other thing heavy on a cold day, and then a bite of something like a cranberry relish to tell the mouth, "Hey, let's do all of that again!"
Rob_Frey
11-25-2012, 15:11
I'm processing and packaging my venison today, so I'll be having backstrap chunks wrapped in bacon tonight.
mark46th
11-25-2012, 22:39
Garlic and Herb Encrusted Rack of Pork. Pork was brined over-night then oven roasted.
Brine- 3/4 Cup of brown sugar, 1/2 cup Kosher salt, 6 1/2 cups of water.
Herb mixture- 7 Garlic Cloves, 1 1/2 Tbs of fresh, minced Ginger, 2 Tbs chopped parsley1, tsp Kosher salt, 1 tsp fresh ground Black Pepper, 1 Tbsp Olive Oil. Place all ingredients into a food processor, grind into a lumpy paste.
Remove pork from brine, dry and place on a rack for 1 hour to reach room temperature. Turn on oven set to 500 degress. Coat pork with herb paste. When oven reaches 500 degrees, place rack with pork into a roasting pan and put it into the oven. Roast at 500 degrees for 20 minutes. Turn down temperature to 300 degrees, roast for 1 to 1 1/2 hours or until roast reaches desired internal temperature, this one was 150 degrees.... Let stand for 20-30 minutes before serving.
Amish Saffron Chicken Corn Soup with Farina Dumplings.
The soup is from a CIA recipe that calls for noodles. I substituted the Cream of Wheat dumplings I found in the link from Requiem's Crusty Bread post above (#230).
A chicken, quartered, simmered for 1 1/2 hours in home made chicken stock. Add mirepoix, Sachet d'Epices, crushed saffron threads, and simmer another 1 1/2 hours.
Remove chicken and strain broth. Return to heat and add corn. Shred chicken and return to pot. Add S&P to taste.
Add dumpling mix in the last 10 minutes or so. Serve and eat.
A few of the dumplings fell apart this time, but it just thickened the soup a bit and added flavor.
Pat
Wow that looks really delicious!
Roguish Lawyer
12-02-2012, 10:12
I'm roasting a big pork loin low and slow. Brined it overnight in water, brown sugar, vanilla and kosher salt. Roasting at 225 to start with 1/2 cup of the brine, a quartered onion and some pineapple chunks. Will finish with a char siu glaze and serve in King's Hawaiian rolls with grilled pineapple slices.
Side may just be chips out of a bag, LOL.
For appetizers I made fresh guacamole and will BBQ shrimp kabobs in a store-bought sauce I really like. http://www.amazon.com/House-Of-Tsang-Stirfry-12-Ounce/dp/B001SAYOK8
Have taken up the benefits of eating freshly sliced fruit as a daily operation. It is good for the body and soul.:)
Holly
Barbarian
12-03-2012, 07:37
Nice presentation Miss Echoes. You're making me hungry this am.
Roguish Lawyer
12-03-2012, 09:44
I'm roasting a big pork loin low and slow. Brined it overnight in water, brown sugar, vanilla and kosher salt. Roasting at 225 to start with 1/2 cup of the brine, a quartered onion and some pineapple chunks. Will finish with a char siu glaze and serve in King's Hawaiian rolls with grilled pineapple slices.
Side may just be chips out of a bag, LOL.
For appetizers I made fresh guacamole and will BBQ shrimp kabobs in a store-bought sauce I really like. http://www.amazon.com/House-Of-Tsang-Stirfry-12-Ounce/dp/B001SAYOK8
Did a homemade lobster corn chowder too . . .
MiTTMedic
12-03-2012, 10:27
Whole chicken on the Orion with apple wood chips. Doing a Lowery's SS rub under the skin (then seal the skin back on with toothpicks). Adding a couple baked taters in there for good measure.
Nice presentation Miss Echoes. You're making me hungry this am.
Glad to hear! Also, am using a lot of cheese this holiday season, and found this article in Men's Health:
http://www.menshealth.com/mhlists/health_benefits_of_full_fat_cheese/index.php
The Health Benefits of Eating Full-Fat Cheese
It's unavoidable advice:
If you're going to eat cheese, it should be the fat-free or low-fat kind. Trouble is, that usually limits your choices to mass-produced, vacuum-sealed cheeses that have had much of their flavor sucked out along with the fat. So it's hardly an appetizing proposition. And for what real benefit? Fewer calories and a lower risk of heart disease? Not so fast.
"The combination of protein and fat in regular, full-fat cheese is very satiating," says Alan Aragon, a nutritionist in Westlake Village, California, and the Men's Health Weight-Loss Coach. "As a result, eating full-fat cheese holds your appetite at bay for hours, and I've found that it cuts down my clients' food intake at subsequent meals." Aragon's advice: Enjoy snacks of full-fat cheese especially if you're on a diet. "Just don't eat it mindlessly," he says.
And if you're worried about your cholesterol, chew on this: Danish scientists found that when men ate a whopping 10 daily 1-ounce servings of full-fat cheese for 3 weeks, their LDL (bad) cholesterol didn't budge. Which isn't to say you should live on the stuff—just that you don't need to fear it. Full-fat cheese can be a healthy snack and a great way to make a bland meal taste better. "Cheese is the new wine," says Terrance Brennan, chef and owner of Artisanal Fromagerie, Bistro & Wine Bar and Picholine restaurant, both in New York City. "There are thousands of different aromas, textures, and flavor profiles."
So look beyond the singles and strings and into the gourmet cheese section of your supermarket (or shop online at artisanalcheese.com), and use our guide to discover the best cheeses you aren't eating
Read more: http://www.menshealth.com/mhlists/health_benefits_of_full_fat_cheese/index.php#ixzz2E0rOuDgQ
mark46th
12-03-2012, 14:59
That's a lot of cheese! Don't forget the broccoli...
www.youtube.com/watch?v=wDV0SKOmJfs
That's a lot of cheese! Don't forget the broccoli...
www.youtube.com/watch?v=wDV0SKOmJfs
Oh my Sir, Indeed! Well one can always eat lox and bagels instead.;)
Holly
I guess nobody's been cooking for awhile :) . I decided to cook for the better half tonight, twice baked potatoes, asparagus with olive oil and parmesan cheese, Chicken Cordon Bleu and pumpkin pie.
24340
(1VB)compforce
02-14-2013, 18:08
Hmm, didn't see this thread before. Here's a few things from the last couple of weeks:
In order they are:
Spicy italian sausage with peppers served on a bed of tomato risotto (Arborio rice/vegetable stock/tomatoes, shallot and onions) Topped with fresh parmesan.
A salmon destined for the Orion Cooker Spices were very simple, olive oil with salt and pepper
Spinach and tomato salad with goat cheese and pine nut crumble and a light lemon vinaigrette as an appetizer for the salmon
The salmon cooked with purple potato mash and a coarse pesto that was heavily herbed (When served, the salmon was on top of the potato to hide the color)
Lemon Sherbet (Fresh) with a touch of chocolate mint (from fresh chocolate mint in the neighbor's garden) to clear the palette at the end of the salmon meal. To use flavors like the chocolate mint without changing the color of the finished food, I use an ISI whip, a light oil and the herbs. Charge twice with NO2 and refrigerate without breaking the seal for 30 minutes. It infuses the oil with the flavor without having to wait for 2-3 weeks like you normally would. Don't forget to bleed the pressure when you open it or it's a mess, trust me on this :D For this particular one, I put the lemon rinds, water and mint leaves in the ISI whip then strained off the solids with cheesecloth to leave only the clear, slightly lemony very minty water for use in the sherbet.
Mac And Cheese with onion and bacon crumble on top (under a layer of cheese of course)... Cheeses were Cheddar (Medium sharp) and Asiago. This was a BIG hit at christmas. Recipe here: http://allrecipes.com/recipe/macaroni-and-cheese-with-caramelized-onions-and-bacon/detail.aspx I added an extra cup of cheddar and removed a cup of asiago. I also put the cheese over the onions and bacon instead of the other way around.
Divemaster
02-16-2013, 02:38
Hmm, didn't see this thread before. Here's a few things from the last couple of weeks:
In order they are:
Spicy italian sausage with peppers served on a bed of tomato risotto (Arborio rice/vegetable stock/tomatoes, shallot and onions) Topped with fresh parmesan.
A salmon destined for the Orion Cooker Spices were very simple, olive oil with salt and pepper
Spinach and tomato salad with goat cheese and pine nut crumble and a light lemon vinaigrette as an appetizer for the salmon
The salmon cooked with purple potato mash and a coarse pesto that was heavily herbed (When served, the salmon was on top of the potato to hide the color)
Lemon Sherbet (Fresh) with a touch of chocolate mint (from fresh chocolate mint in the neighbor's garden) to clear the palette at the end of the salmon meal. To use flavors like the chocolate mint without changing the color of the finished food, I use an ISI whip, a light oil and the herbs. Charge twice with NO2 and refrigerate without breaking the seal for 30 minutes. It infuses the oil with the flavor without having to wait for 2-3 weeks like you normally would. Don't forget to bleed the pressure when you open it or it's a mess, trust me on this :D For this particular one, I put the lemon rinds, water and mint leaves in the ISI whip then strained off the solids with cheesecloth to leave only the clear, slightly lemony very minty water for use in the sherbet.
Mac And Cheese with onion and bacon crumble on top (under a layer of cheese of course)... Cheeses were Cheddar (Medium sharp) and Asiago. This was a BIG hit at christmas. Recipe here: http://allrecipes.com/recipe/macaroni-and-cheese-with-caramelized-onions-and-bacon/detail.aspx I added an extra cup of cheddar and removed a cup of asiago. I also put the cheese over the onions and bacon instead of the other way around.
Nicely done! Next time I'm in Atlanta on a contract...well, do you cater?
(1VB)compforce
02-16-2013, 04:34
Nicely done! Next time I'm in Atlanta on a contract...well, do you cater?
Thank you.
Cater? noooo But you know how there are team rooms all over the country for PS members? My house is a B team commo shack. ;) Let me know when you're coming and I'd be happy to feed you.
(1VB)compforce
03-09-2013, 20:42
OK, one more and I'll stop :D So I've been getting into the whole molecular thing lately. I started dinner tonight with your everyday steak and potatoes... Pan seared new york strip with crushed peppercorns served with yukon gold potatoes and sauteed red onions.
ah, but for dessert it was irish coffee (coffee, Bailey's and Jameson's) topped with fresh whipped cream)...but wait... the coffee wasn't a drink, it was a gel, a cocktail gel to be precise. A little agar agar and *poof* instant jello shot. I was actually pretty psyched that I got the proportions right. The cream layer was still creamy, the coffee layer still had the bitter coffee with the whiskey back and everything gelled just enough to hold together and require a spoon.
Alright, I missed the fun here the first couple of YEARS you guys were doing this so I'm playing catchup.
ah, but for dessert it was irish coffee (coffee, Bailey's and Jameson's) topped with fresh whipped cream)...but wait... the coffee wasn't a drink, it was a gel, a cocktail gel to be precise. A little agar agar and *poof* instant jello shot. I was actually pretty psyched that I got the proportions right. The cream layer was still creamy, the coffee layer still had the bitter coffee with the whiskey back and everything gelled just enough to hold together and require a spoon.
That looks really good!
Well I started it on Friday. And cooked the meat for a 1 1/2 days. Today I made the sauce and have been cooking the meat with the sauce all afternoon.
It is finally finished and if I do say so my self it taste good. Will be having it Monday at noon with some of my buddy's at work for lunch. They always are bugging me to make it and this weekend seamed like a good time for it.
Well have to make a sandwich now.....:p:D
Odd...? Maybe, but it's good. Courtesy of Guy Fieri at Food Network
Slainte!
Ingredients
3 1/2 cups chocolate ice cream
1 (14.9 ounce) can stout beer (recommended: Guinness)
2 curls bittersweet chocolate, for garnish
2 store-bought praline cookies, for garnish
Directions
In a blender, add the ice cream and the Guinness and blend until
smooth. Pour into serving glasses and garnish with the chocolate curls
and the praline cookies.
Odd...? Maybe, but it's good. Courtesy of Guy Fieri at Food Network
Slainte!
Ingredients
3 1/2 cups chocolate ice cream
1 (14.9 ounce) can stout beer (recommended: Guinness)
2 curls bittersweet chocolate, for garnish
2 store-bought praline cookies, for garnish
Directions
In a blender, add the ice cream and the Guinness and blend until
smooth. Pour into serving glasses and garnish with the chocolate curls
and the praline cookies.
Guy Fieri is fun to watch on TV, and a very good cook. However, as my Guinness Beer friends will lament, to do this to that beer is an atrocity.:eek:
Sorry, but this is one recipie that needs to be recalled.
But it is always good to try and find new things that might ignight a new concept in the Culinary world.
JMO,
Holly:munchin
Barbarian
03-12-2013, 20:54
However, as my Guinness Beer friends will lament, to do this to that beer is an atrocity.
I don't know about that. I know a few who would say that "BEER MAKES EVERYTHING BETTER!!!!!!!" :D
mark46th
03-13-2013, 08:17
I'm waiting for the Celebrity Deat Match between Anthony Bourdain and Guy Fieri...
“If Ed Hardy fucked a juggalo,” the product would be Guy Fieri, said Bourdain, before musing on how the Diners, Drive-Ins and Dives chef will age. “How is Fieri de-douched? Does he turn down the flames on his sleeves sloooowly?”... Anthony Bourdain
I don't know about that. I know a few who would say that "BEER MAKES EVERYTHING BETTER!!!!!!!" :D
I luv the idea of the recipie Gypsy posted...beer and sweet stuff??? Oh Yeah!;)
Guiness lovers are just to hard to convert is all....
I would submit that sweet and salty of any other beer/chocolate combination would be great! Bring the word Guinness into it and it is a nogo at this station!:D
Holly
Made Jambalya in the slow cooker this past weekend. Just used chicken and shrimp, compensated with extra spices due to the lack of the sausage. It was surprisingly delicious. I did use fresh tomatoes and home made broth. Served it with brown rice as well, mostly because I prefer it.
This Saturday I'll be making corned beef and cabbage (with red potatoes and carrots) for a Sunday feast. Mmmm, Irish Soda Bread as well. Of course that translates to extra time at the gym but it will be totally worth it.
Slow cooker Jambalya
Ingredients
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef or chicken broth
1 can (6 ounces) tomato paste
2 medium green peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1 pound Boneless Skinless Chicken Breasts, cut into 1-inch cubes
1 pound smoked sausage, halved and cut into 1/4-inch slices
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice
Directions
In a 5-qt. slow cooker, combine the tomatoes, broth and tomato
paste. Stir in the green peppers, onion, celery, garlic and
seasonings. Stir in chicken and sausage.
Cover and cook on low for 4-6 hours or until chicken is no longer
pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until
shrimp turn pink. Serve with rice. Yield: 11 servings.
Divemaster
03-15-2013, 01:44
Guy Fieri is fun to watch on TV, and a very good cook. However, as my Guinness Beer friends will lament, to do this to that beer is an atrocity.:eek:
Sorry, but this is one recipie that needs to be recalled.
OK, I'm Irish from both sides of the family. That said, I just don't get the whole Guinness mystique. Sure, it was the world's first light beer (125 calories for 12 oz). That is an honor to be respected and a factoid to toss in the face of those calling Guinness "heavy".
I love the color and the cascading head on a properly poured pint. And that's about where the love affair with the Emerald Isle's ambassador ends. The taste just isn't there. Sorry, it isn't. Feel free to use it in recipes without guilt or without fear of Irish mafia retribution.
OK, I'm Irish from both sides of the family. That said, I just don't get the whole Guinness mystique. Sure, it was the world's first light beer (125 calories for 12 oz). That is an honor to be respected and a factoid to toss in the face of those calling Guinness "heavy".
I love the color and the cascading head on a properly poured pint. And that's about where the love affair with the Emerald Isle's ambassador ends. The taste just isn't there. Sorry, it isn't. Feel free to use it in recipes without guilt or without fear of Irish mafia retribution.
Honestly Sir,
I do not get it either....a beer is a beer to me. But for some reason the true Guiness enthusits are wired differently...and think that any change from their proper pour is sacriledge.....or something.;) Again, the idea of salty beer and sweet chocolate interests me very much as a chef....and the possibilities are endless!:)
Holly
Apparently there's something to this Guinness stuff. Last night I learned in a birth class that the wife and I have been going to, that a lactating mother will produce more milk with the ingestion of one Guinness a week while nursing. We're expecting our little one at the end of May, and the little misses was quite pleased to learn that 1 or 2 glasses of red wine a week has the same effect :D
mark46th
03-15-2013, 12:29
Guiness was invented to keep the Irish from ruling the world...
TOMAHAWK9521
03-15-2013, 12:44
Guiness was invented to keep the Irish from ruling the world...
I thought that was whiskey?
But speaking of barley products, I made an acrylic stand for my big drinking horn in Plastic Fabrication. The prof had no idea what a drinking horn was so I had to educate him.
It was a simple design that I had to bend by hand over a heating element. If I were to make more of these babies, I'd build a jig and bend the acrylic over it with heat gun to eliminate the bends and give it a clean finish. BTW, this horn can hold 2 x Foster's oil cans. Imagine how much Guiness I can fill this bad-boy up with.
I thought that was whiskey?
'Tis.
Very nice horn. :D
My corned beef and cabbage was stellar! My corned beef was so tender it was almost falling apart.
Basic recipe but I used both Guinness and beef broth in place of water for flavor and used extra corned beef spices. Truly delicious!
4-5 carrots peeled and quartered (or thirds depending on size)
1 medium onion, cut in 4 wedges
6-10 red potatoes, quartered
4-pound corned beef brisket (I used flat cut)
14 oz can Guinness
4 cups beef broth
Water as needed
3 tbsp corned beef spices or pickling spices (spices that come with the brisket)
1 medium head cabbage, cut into 6 wedges
Directions
Place carrots, onion and potatoes in the bottom of a large slow-cooker or crock pot. Rinse the corned beef brisket and place over vegetables. Add the bottle of stout, beef broth, spices and enough water to almost cover the meat. Cover and cook on LOW for eight to nine hours.
Remove the meat and vegetables from the pot and cover with foil to keep warm. Increase heat to high and cook cabbage until softened but still crisp, 20 to 30 minutes.
Slice brisket across the grain, serve with vegetables, mustard and horseradish sauce. Use some of the extra cooking liquid at the table.
Apple pie, anyone? Warm from the oven, with a big scoop of vanilla ice cream? It's going fast...
My mother-in-law's apple pie recipe consistently turns out perfect pies.
Apple Pie
6-7 apples peeled, cored and cut into chunks. Use tart, firm (cooking) apples such as Granny Smith
1/2 cup white sugar
1/2 cup brown sugar
1 heaping teaspoon cinnamon
1/4 cup fresh lemon juice (don't use the bottled stuff)
1/4 teaspoon salt
3 tablespoons flour
A few pats of butter (or margarine)
Using a medium-sized mixing bowl, toss all the ingredients except butter together until the apples are well-coated. Pour into a prepared pie crust shell, add the pats of butter around the apples. Top with pastry shell and crimp the edges. Make a few decorative vents in the top.
Place on a cookie sheet (unless you like to clean up sticky, burned on spills from the bottom of your oven). Bake at 350 degrees F. for approximately 60-70 minutes. Baking time isn't rocket science. Bake until the house smells delicious and the hot pie filling is bubbling up from the crust.
Crust recipes are varied. I like to use a no-fail pie crust recipe that calls for oil instead of butter. (Am I a heretic?) But it lives up to its name - comes out flaky and tender every time.
Susan
mark46th
04-01-2013, 12:02
Pie Crust is made out to be more difficult than it really is. I worked for a restaurant that was famous for its pies and was also a part owner of a commercial pie plant that made pies for grocery chains. I made over 1,000,000 pumpkin pies in one 3 month Thanksgiving season. The thing to remember about pie dough is the higher the shortening to pie ration, the more tender(and difficult to handle) the pie dough will be.
Here is how we made dough at the plant-
Pie Dough- 1lb of flour, 1lb of shortening, 1/4 tsp salt, 1.3 oz water
Shell Dough- we used these for custard and pumpkin pies- 1 lb flour, 14 oz shortening, 1/4 tsp salt, 1.3 oz water
Shell for Lemon, chocolate, etc type pie- 1 lb flour, 12 oz shortening, 1/4 tsp salt, 1.3 oz water. These shells need to be perforated (you can use a fork) to prevent bubbles as the crust bake. 375 for aout 15-20 min...
To make handling of the dough easier, refrigerate for 30 minutes. We made the dough the day before, storing it in the walk-in cooler over-night.
Dry mix the shortening and flour until they are well mixed- about 5 minutes. Dissolve salt in water and add to mix. Mix untill all water is incorporated...
1,000,000 pumpkin pies in one 3 month Thanksgiving season...Pie Crust is made out to be more difficult than it really is.
Wow, sir, that's a lot of pies!
Agree that pie crusts aren't difficult. The success for my recipe is the amount of oil and most importantly, the amount of stirring/working with the dough you do. Less is more. Overworked dough gets tough.
I will have to try your recipe for pie dough. That's for a top and bottom crust? Interesting that each of these recipes calls just for the shortening to be adjusted.
Susan
PS - Your holiday pie-baking became a home-school math problem. Son #2 figured (by rounding your 90-day schedule to 100 days) that you made 10,000 pies a day. Whooo! Next he figured you worked a 10-hour day and how many pies you made per hour. (Okay, that one was too easy. But poor you, you never got a day off, or a lunch break. :D )
mark46th
04-01-2013, 15:48
We were running about 20 hours a day, I was there for at least 16, more if there were problems. We looked like zombies until after Thanksgiving...
We were running about 20 hours a day, I was ther for at least 16, more if there were problems. We looked like zombies until after Thanksgiving...
Marie Callender's? :confused:
Pat
We were running about 20 hours a day, I was ther for at least 16, more if there were problems. We looked like zombies until after Thanksgiving...
That's enough pie for a lifetime. Do you even like pumpkin pie anymore? :D
S.
mark46th
04-02-2013, 09:38
PSM- Yes, Marie's for about 5 years. The pie plant opened about 10 years after I left Marie's...
Req- I didn't eat pie for a few years. Now if one is around, I may eat some.
PSM- Yes, Marie's for about 5 years. The pie plant opened about 10 years after I left Marie's...
That explains the numbers. For those that don't know, part of the SoCal Thanksgiving Day tradition was (is?) pre-ordering a Marie Callendar's pie and then standing in line to pick it up.
Pat
Today I made Sloppy Joes. Except I put a layer of Bacon Mac n' cheese down first, then the sloppy joe, then added bacon strips on top. Served with a side of bacon mac n' cheese. My next task is to do it again with premium ingredients. Nothing wrong with this one as any red blooded american should love it but a "high-faluten" version would be interesting. Unless someone with more training than I would like to take that task. Maybe someone with actual culinary training?
Side Note: I did extra PT before consuming this. It is not Atkins or Paleo friendly. Consult a physician before consuming.:lifter
Edit: The bacon was "infused" with fresh rosemary. I.e., I placed said thick cut bacon in storage with copious amounts of fresh rosemary. It added a nice touch.
Ok, so it may have a name but its original to me.
6 strips unflavored bacon DICED <---forgot that part
1/2 bag Fresh baby spinach (I use the bag stuff from Walmart)
1 medium tomato diced
Rosemary
Basil
Minced garlic approx 2 cloves
Salt
Black pepper
1 1/2 tsp Crushed red pepper
Pasta of your choosing. I prefer spaghetti or penne.
I didn't add amounts for the basil or rosemary because I like both alot an some people don't. I used roughly 2 tablespoon o rosemary and 3-4 of basil.
Cook pasta till almost done. While pasta is cooking, cook bacon till almost crisp then drain roughly 2/3 of the grease. Add garlic and cook for 2-3 minutes. Then add tomato to pan. Allow to cook 3-4 minutes then add roughly 1/4 cup of water from the pasta. Add 1/2 the spinach to pan and allow to wilt then toss to incorporate. Repeat with the remainder of the spinach and more water if necessary. Add basil and rosemary and allow to simmer for 5 minutes. Add pasta and a little water toss and let simmer 5 more minutes. Serve with a little Parmesan on top. Salt and pepper to taste. Hopefully someone try's this and tells me it doesn't suck. Enjoy.
It has bacon in it, how can it suck? :D
Seriously, sounds good! I might substitute pancetta (Italian bacon) for regular bacon.
It has bacon in it, how can it suck? :D
Seriously, sounds good! I might substitute pancetta (Italian bacon) for regular bacon.
Is that kosher?
Is that kosher?
Nope. It's paleo. :D
Team Sergeant
04-15-2013, 11:24
Today I made Sloppy Joes. Except I put a layer of Bacon Mac n' cheese down first, then the sloppy joe, then added bacon strips on top. Served with a side of bacon mac n' cheese. My next task is to do it again with premium ingredients. Nothing wrong with this one as any red blooded american should love it but a "high-faluten" version would be interesting. Unless someone with more training than I would like to take that task. Maybe someone with actual culinary training?
Side Note: I did extra PT before consuming this. It is not Atkins or Paleo friendly. Consult a physician before consuming.:lifter
Edit: The bacon was "infused" with fresh rosemary. I.e., I placed said thick cut bacon in storage with copious amounts of fresh rosemary. It added a nice touch.
What is that yellow stuff on the plate?
uspsmark
04-15-2013, 13:50
What is that yellow stuff on the plate?
I believe that is pasta with some kind of "yellow stuff" coating it...I make a bechamel sauce and add grated white cheddar when I make mine. Mine has never been "yellow". I've never looked at the ingredients of the blue box mac n cheese (never even bought any) to see what that "yellow stuff" is actually made of!
Team Sergeant
04-15-2013, 14:37
I believe that is pasta with some kind of "yellow stuff" coating it...I make a bechamel sauce and add grated white cheddar when I make mine. Mine has never been "yellow". I've never looked at the ingredients of the blue box mac n cheese (never even bought any) to see what that "yellow stuff" is actually made of!
And you call that pasta? Or mac and cheese? :D
Order this book (http://www.amazon.com/Professional-Chef-Culinary-Institute-America/dp/0471382574) read it twice and commit it to memory and never touch another "box" of that "pasta" again.....;)
Roger TS. Not usually my style but it was there, I was there, we had an unfortunate moment. Plus, growing up its what we had. Call it reminiscing. But point taken.
Is that kosher?
No, Italian. :p
And you call that pasta? Or mac and cheese? :D
Order this book (http://www.amazon.com/Professional-Chef-Culinary-Institute-America/dp/0471382574) read it twice and commit it to memory and never touch another "box" of that "pasta" again.....;)
There is a newer version out, http://www.amazon.com/Professional-Chef-Culinary-Institute-America/dp/0470421355/ref=dp_ob_title_bk The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes.
uspsmark
04-16-2013, 06:48
And you call that pasta? Or mac and cheese? :D
Order this book (http://www.amazon.com/Professional-Chef-Culinary-Institute-America/dp/0471382574) read it twice and commit it to memory and never touch another "box" of that "pasta" again.....;)
Nice book recommendation...I have "Professional Cooking" by Wayne Gisslen. Great book and has an accompanying CD with tons of information as well. It was given to me for teaching how to prepare lamb at a Culinary Arts program a few years ago.
I still stand by the fact that "elbow macaroni" is still pasta, however, I don't even want to know what the "cheese" sauce in the blue box is made of! :)
On another note...Going hunting for "dry land fish" (morel mushrooms) this evening over at the farm. Most people here fry them, but I prefer them sauteed in a little butter, olive oill and garlic. Going to have them with a nice grilled flat iron steak and smashed new potatoes!
Team Sergeant
04-16-2013, 10:39
Nice book recommendation...I have "Professional Cooking" by Wayne Gisslen. Great book and has an accompanying CD with tons of information as well. It was given to me for teaching how to prepare lamb at a Culinary Arts program a few years ago.
I still stand by the fact that "elbow macaroni" is still pasta, however, I don't even want to know what the "cheese" sauce in the blue box is made of! :)
On another note...Going hunting for "dry land fish" (morel mushrooms) this evening over at the farm. Most people here fry them, but I prefer them sauteed in a little butter, olive oill and garlic. Going to have them with a nice grilled flat iron steak and smashed new potatoes!
Le Cordon Bleu Culinary College uses "Professional Cooking" by Wayne Gisslen, and I've used it (and still have the CD) but its does not go into the detail the "Professional Chef" does.
uspsmark
04-16-2013, 12:01
Le Cordon Bleu Culinary College uses "Professional Cooking" by Wayne Gisslen, and I've used it (and still have the CD) but its does not go into the detail the "Professional Chef" does.
Well, based upon your recommendation...I will order a copy! Make sure that Amazon sends you your finder's fee! :) We have a small culinary arts college near here and the chef is a good friend of mine. He went to Johnson & Wales and it was he that gave me my copy of "Professional Cooking", so maybe they use it there as well. I always like to read books on cooking and watch Food Network shows for ideas. I'm not professionaly trained, but I have a great instinct for preparing food from whatever is available.
MiTTMedic
04-16-2013, 13:05
Going home in a bit and putting some boneless beef ribs and a whole chicken into the Orion. Attached is how the last Orion Chicken turned out. That one was a dry rub with just a few apple wood chips.
Team Sergeant
04-16-2013, 13:54
Going home in a bit and putting some boneless beef ribs and a whole chicken into the Orion. Attached is how the last Orion Chicken turned out. That one was a dry rub with just a few apple wood chips.
I think that's considered sacrilege..... ;)
Remember, cooking with "bone-in" is the best way to go.....
MiTTMedic
04-16-2013, 13:59
True, TS, but I got them included in a large beef package at the local meat cutter. Gonna cook them, then cube 'em up for stew (maybe chili) later in the week. Chicken is for dinner tonight and lunch tomorrow.....
Team Sergeant
04-16-2013, 14:02
True, TS, but I got them included in a large beef package at the local meat cutter. Gonna cook them, then cube 'em up for stew (maybe chili) later in the week. Chicken is for dinner tonight and lunch tomorrow.....
Roger, if stew then season and sear the hell out of them first!
Entire post
I think I am going to give this a try. Gonna have to substitute the bacon with ground beef and pass on the Parmesan though, not Kosher :D
mark46th
04-16-2013, 22:21
Agree, TS. I dredge cubed beef in salt, black pepper and flour. I brown it then add the other ingredients of the stew. The flour helps thicken the stew. I also use this dredge and brown method to make Swiss Steak...
Here is a little Amuse Bouche made today with herbed cream cheese, smoked salmon, cucumber, tomoto and radish...;)
Lots of fun to create for owners of my establishment...
Holy
2 lbs pork roast -- cut into 1" pieces
2 lbs cheap ground beef -- (You'll need the fat. This isn't health food.)
1/2 cup GOOD chile powder -- (Your local supermarket brand tastes like cardboard.)
1 HUGE onion -- roughly chopped
1 head garlic -- minced
8 New Mexican green chiles -- roasted, peeled, seeded, chopped.
1 Tbl hot Hungarian paprika -- (This is legal. Paprika is a chile.)
1 Tbl ground cumin
4 beef boullion cubes
1 28 oz can crushed tomatoes -- (Don't worry. You won't even know they are there.)
1 bottle amber Mexican beer -- (Dos Equiis, Noche Buena, or any Oktoberfest will do.)
1/4 cup bourbon -- (This is one of those things that just happened.)
2 squares bitter baker's chocolate -- (Not as weird as it sounds.)
salt to taste
Sautee 1/4 of the garlic and onions until translucent. Add 1/4 of the meat, chile powder and brown. Salt the meat while cooking. Put into your chili pot. Cast iron is best. Repeat until all the meat is done. Put the rest of the ingredients in you chili pot and simmer for for a hour.
Note: I did a half batch and also could not find the Green chilis so thats a loss. Tried a new method today and subed bourbon with Tequila Blanco. Notice the lack of beans? Thats because real chili doesnt have beans. (Bet you can't guess where I'm from)
Team Sergeant
04-25-2013, 15:30
2 lbs pork roast -- cut into 1" pieces
2 lbs cheap ground beef -- (You'll need the fat. This isn't health food.)
1/2 cup GOOD chile powder -- (Your local supermarket brand tastes like cardboard.)
1 HUGE onion -- roughly chopped
1 head garlic -- minced
8 New Mexican green chiles -- roasted, peeled, seeded, chopped.
1 Tbl hot Hungarian paprika -- (This is legal. Paprika is a chile.)
1 Tbl ground cumin
4 beef boullion cubes
1 28 oz can crushed tomatoes -- (Don't worry. You won't even know they are there.)
1 bottle amber Mexican beer -- (Dos Equiis, Noche Buena, or any Oktoberfest will do.)
1/4 cup bourbon -- (This is one of those things that just happened.)
2 squares bitter baker's chocolate -- (Not as weird as it sounds.)
salt to taste
Sautee 1/4 of the garlic and onions until translucent. Add 1/4 of the meat, chile powder and brown. Salt the meat while cooking. Put into your chili pot. Cast iron is best. Repeat until all the meat is done. Put the rest of the ingredients in you chili pot and simmer for for a hour.
Note: I did a half batch and also could not find the Green chilis so thats a loss. Tried a new method today and subed bourbon with Tequila Blanco. Notice the lack of beans? Thats because real chili doesnt have beans. (Bet you can't guess where I'm from)
Hey chef..... if you're going to say this:
"1/2 cup GOOD chile powder -- (Your local supermarket brand tastes like cardboard.)"
You should NOT say this:
"4 beef boullion cubes"
Boullion cubes, really? What you really mean is salt cubes with a beefy taste.......
If you want to kick it up a notch without using beef "stock" try a reduced brown stock aka demi-glace.
PedOncoDoc
04-25-2013, 15:43
I think I am going to give this a try. Gonna have to substitute the bacon with ground beef and pass on the Parmesan though, not Kosher :D
I convinced a kosher colleague in med school that Jimmy Buffet was an anti-Semite. My proof - he describes his enjoyment of a decidedly non-Kosher meal in heaven (the Cheeseburger in Paradise). She was really getting fired up over that 15 minute discussion until I could no longer keep a straight face...
My apologies TS. I just cut and paste this one. The notes were the originators. He even had a recipe for chili powder I can post if requested.
Edit: the chili came out great.... Although it was a little...salty
And thanks for the critique TS. All the advice is welcome. After the army cooking is a job I may pursue.
Team Sergeant
04-25-2013, 19:31
My apologies TS. I just cut and paste this one. The notes were the originators. He even had a recipe for chili powder I can post if requested.
Edit: the chili came out great.... Although it was a little...salty
And thanks for the critique TS. All the advice is welcome. After the army cooking is a job I may pursue.
No apologies required, I'm just trying to make you a better chef! ;)
Making your own chili powder is very cool also......
2 ounces dried ancho chiles
4 ounces dried red New Mexican chiles
1 ounce dried chile de Arbol -- to add some heat
6 tablespoons cumin seeds -- toasted and ground
6 tablespoons granulated garlic -- preferably one that hasn't sat on the grocer's shelf for 3 years
4 tablespoons ground Mexican oregano -- substitute another kind only if you absolutely have to
4 tablespoons hot Hungarian paprika
The chilis should be toasted before grinding. When the chiles are cool, break them into pieces and grind into a fine powder using a spice grinder or coffee mill. Add the rest of the ingredients and mix well. Store in a jar.
Use in anything.
Enjoy.
Disclaimer: Not my recipe.
-33
Golf1echo
04-27-2013, 09:03
Early Morels...
Found this recipe on a show called Patti's Mexican Table. Never had Tinga before but it sounded interesting. I'm not sure how it was supposed to taste....but this turned out pretty good. I found it needed more spice, next time I'll add more chipotle chiles.
My personal trainer is Mexican, so I'm bringing her a taste for critique. :eek:
http://www.patismexicantable.com/2012/11/chicken_tinga_1/
CHICKEN TINGA
Tinga de pollo
Makes about 5 cups (serves 4-6)
INGREDIENTS
3 tablespoons safflower or corn oil
1/2 white onion, slivered
2 garlic cloves, chopped
8 Roma tomatoes, or 2 lbs, rinsed
2 tomatillos, or 1/4 lb, husked and rinsed
1/2 teaspoon crumbled dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 1/2 teaspoon sea or kosher salt, or to taste
1/4 teaspoon fresh ground black pepper, or more to taste
2 tablespoons sauce from chipotle chiles in adobo sauce
1 whole chipotle chile in adobo sauce, optional
5 cups cooked shredded chicken
To Serve (quantities as desired):
Corn tostadas, store bought or home made
Refried beans
Shredded iceberg lettuce
Queso fresco or cotija, crumbled
Avocado slices
TO PREPARE
Place tomatoes and tomatillos in a medium saucepan, cover with water. Bring it to a simmer and cook for about 10 minutes, or until tomatoes and tomatillos are soft, thoroughly cooked and mushy but not falling apart.
Remove tomatoes and tomatillos with a slotted spoon, and place them in the jar of a blender or food processor and process until smooth.
Heat the oil in a large and deep pan over medium heat; once it is hot but not smoking, stir in the onion and cook until soft and translucent, for about 5 to 6 minutes. Stir in the garlic and cook until the onion and garlic mixture becomes fragrant and lightly browned, about 1 minute.
Pour the tomato/tomatillo sauce on top and add the oregano, marjoram, thyme, salt, black pepper and the chipotle chiles in adobo sauce (if you want more heat add an entire chipotle chile in adobo sauce). Let it simmer, stirring now and then, until it seasons and deepens to a deep red color, about 10 to 12 minutes. You may want to partially cover the pan as the sauce will want to jump out onto your burners.
Add the shredded chicken and combine it with the sauce. Let it cook, occasionally stirring, until the chicken has absorbed almost all of the juices and the mixture is moist but not juicy.
To assemble the Tostadas: Spread refried beans on a tostada, add the chicken tinga mixture, top with shredded lettuce, avocado slices, crumbled cheese and, if you want some, cream too. You may also serve with salsa verde on the side.
uspsmark
04-29-2013, 09:16
Some of us guys are going up on the mountain this evening for a fun filled night of good cigars, good whisky and good food and a little poker playing and lots of story telling!
Tonight's menu will be cooked outdoors on an open pit BBQ that we built. We will be having wild turkey breast sliced and cooked with morel mushrooms and gravy and wild rice. We always cook at least one this way each year while at Spring hunt camp, but none of us were able to make the trip to camp at our usual time. I'm taking tomorrow off from work as I'm sure I won't be coming down the mountain in the middle of the night!
I convinced a kosher colleague in med school that Jimmy Buffet was an anti-Semite. My proof - he describes his enjoyment of a decidedly non-Kosher meal in heaven (the Cheeseburger in Paradise). She was really getting fired up over that 15 minute discussion until I could no longer keep a straight face...
LOL :D
Maybe Buffet is right, it could be Kosher in heaven, though I don't plan on finding out anytime soon. :p
Crab and Tomato Stack with a cumin vinigarette, slightly chilled Chardonay, and oven-warmed sourdough baguette - a summer food experiment.
Richard
elk backstrap, possibly smoked
Been awhile since I have done pulled pork, put this on the smoker last night before going to bed and pulled it off at 0800 this morning. Wrapped it in a towel and placed it in an ice chest to rest for two hours. No rub on this one and I do not think it could have turned out any better.
25601
SFOC0173
06-11-2013, 13:48
Does anyone have a recipe for Charro Beans?
Snaquebite
06-11-2013, 14:42
Does anyone have a recipe for Charro Beans?
Here's one I've used in the past that always seems to get good reviews.
Ingredients
1 (16-ounce) bag dried pinto beans
2 tablespoons neutral-tasting oil, such as canola or vegetable oil
1 large onion, finely diced
1 (12-ounce) package bacon, cut into small-bite sized pieces
5 cloves garlic, minced
1 (15-ounce) can diced fire-roasted tomatoes
1/4 - 1/2 cup pickled jalapenos, finely chopped
Kosher Salt
For Garnish (optional)
Queso Fresco, crumbled
Cilantro, finely chopped
Pickled jalapeño slices
Instructions
Pour beans into a colander and rinse. Look over beans and make sure they are clean and free of any stones or dirt that might have made its way into the bag. Place beans and approximately 2 quarts (8 cups) of water into a large pot and bring to a boil over high heat.
Once boiling, carefully transfer the beans and water into a slow-cooker. Add oil, onion, and season with about 1/2 tablespoon of salt. Cook for at least 6 hours on high, although you can leave for a few hours more. I've also had success cooking them on low for 10-12 hours if that works better for you.
When beans in the slow cooker are ready, cook the bacon in a large pot over medium/medium-low heat until crisp, stirring to avoid burning. Once bacon is crispy, remove some of the bacon grease, leaving only about 1 tablespoon in the pot. Don't throw away that liquid gold! Store in refrigerator for future use.
Add the garlic and cook for about 1 minute, stirring constantly. Add the can of fire-roasted tomatoes and a pinch of salt, and with a wooden spoon, scrape up any browned bits that are stuck to the bottom of the pan from cooking the bacon. Let mixture cook for about 3-4 minutes, stirring occasionally.
Stir in the beans with a slotted spoon, and then add enough of its cooking liquid to cover the entire mixture. Add the pickled jalapeño (1/2 cup will definitely give you a nice kick, so use less or more according to your spiciness threshold) and simmer on medium-low for about 20-30 minutes. Taste and season with more salt if necessary.
Serve in bowls topped with crumbled queso fresco, pickled jalapeños, and/or cilantro.
Have been wanting to make one of these ever since I saw my first one here awhile back. Easy to make and really good.
25723
Coffee marinated New York Strip (experiment that ended rather well), sauteed spinach with mushrooms and garlic, and the best twice baked potato I have ever had. First bake was plain, second bake was with rosemary and sage stuffed inside with just a touch of butter. All paired with a moonshine-apple juice cocktail. And my new hand gun.
(1VB)compforce
07-06-2013, 18:16
My attempt at recreating a fruit tart from last season's Masterchef... Pomegranate and passion fruit glaze to be added when served.
Very nice (1VB)compforce, how did it turn out? Looks delicious.
bassbuckeye
07-16-2013, 17:23
I made a flank steak and grilled asparagus with lemon and garlic and some sea salt
The Flank Steak marinade is as follows
Soy Sauce...prolly two or three cups
Coconut milk (one can)
Green onions chopped
Garlic
two tablespoons of honey
Sriracha sauce to taste
Put it all in a bag and give it a full 24 hours for best results
Grilled swordfish
Roasted sweet potatoes with cinnamon and brown sugar
Roasted green beans tossed with olive oil, salt and pepper, hazelnuts, and shallots
Rolls
Garden salad
Chocolate brownies with ice cream
Need to go work out some more:lifter
psherlin
07-28-2013, 19:17
I use a Foster oil can with a double IPA in it, my super secret spice rub, cooked it for 2 1/2 hours and everything falls off the bone. Being retired is fun!
Snaquebite
09-01-2013, 14:17
OH YEAH!!!
26281
OH YEAH!!!
26281
Very nice!! I have two of those going on the smoker before about 2200 tonight.
Two racks of spare ribs done on the WSM, normally do Baby Backs, these came out perfect.
26315
Chili. I am ready for Fall.
Team Sergeant
09-08-2013, 18:11
Two racks of spare ribs done on the WSM, normally do Baby Backs, these came out perfect.
26315
There should be a law against posting pork porn on this website..... ;)
Those look great!
There should be a law against posting pork porn on this website..... ;)
Those look great!
Thanks for the compliment, and they were!
So prepared dinner, lit a fire and with the chicken roasting in the oven, I thought... dessert!
Rummaged around and pulled together heavy cream, milk, corn starch, sugar, cocoa powder, 3 fresh eggs yolks courtesy of the chickens, corn starch, pinch of lavender salt and some of a Ghirardelli dark chocolate bar sliced up and a half hour later, I am looking at an elliptical machine wondering what I was thinking... But it was good. :D
And I will have that healthy egg white omelette for breakfast tomorrow... :rolleyes:
Got in touch with my feminine side today and made this crustless pie. Ingredients all went in a blender then poured into a prepared pie dish. It had a custard center and was actually pretty good. Who does not like pie?
26611
So lucky me, I found more elk backstrap. Got the smoker heating up right now with alder chips in the pan and meat all ready. Used some garlic and lemon and pepper seasoning. In about an hour going to spritz it with mix of apple juice and bourbon. Will let you know how it works out:)
So we had a chili cook-off at work this week, 5 of us competed and the taste test was blind...we had 4 judges and the criteria was based on the overall taste, texture and heat.
In August I had bought some New Mexico Hatch peppers, (wish we could get them year round!) just knowing they would be excellent in chili come fall. Had some chorizo and thought that might be excellent in chili as well so I got creative and went for it.
I took first place and won a 25.00 gift card. :lifter
It was delicious if I do say so myself, the balance of flavor was just right. :D
1 pound beef round steak, trimmed cut into 1/2-inch chunks
1/2 lb chorizo removed from casing
1 lb ground beef
1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
5-6 cloves garlic, minced
2 hatch peppers, diced (bought them in August and froze them for chili)
2 chipotle peppers in adobo sauce
1 teaspoon kosher salt
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons cocoa powder, unsweetened
1 tablespoon paprika
1/2 teaspoon cayenne pepper
2 teaspoons dried oregano
1 tablespoon tomato paste
1/2 cup beef stock
1 bottle Sam Adams stout
1 28-ounce can San Marzano whole tomatoes, hand crushed
Several (7-8) sun-dried tomatoes, (not packed in oil), julienned
2-3 bay leaves
1 can each of black beans, pinto beans, red beans, rinsed
fresh cilantro, roughly chopped
Fresh squeezed lime juice
In heavy bottom pan add some canola oil and brown meats individually in batches, set aside.
In same oil cook onion until soft. Add garlic and dried spices and cook out for a couple of minutes. Add tomato paste cook another minute or two.
Deglaze pan with beer and scrape up browned bits off bottom of pan. Add the meats and the rest of the ingredients except cilantro and lime juice back into pot. Bring to boil, reduce to simmer cook for 2 hours.
Add cilantro and fresh lime juice to taste, serve.
Wow Gypsy, congrats! :lifter
Holly
mark46th
11-08-2013, 17:54
Mmmmmmmmmmmmmm- chili. Nice work, Gypsy...
(1VB)compforce
11-08-2013, 20:40
So I was screwing around with some fine dining stuff and did some lamb. I have a question for you pros. How do you get the lamb not to bleed on the plate without overcooking? This was rested for 15 minutes out of a 375 oven and came out a perfect medium rare (on the rare side). I would have thought that was enough time for the blood to redistribute itself. I will admit that I like the two tone look to the sauce, I just wish the outside wasn't blood.
For the rest, it's a poor carrot puree thanks to a cheap blender that is getting replaced ASAP with a Ninja. (I don't like vitamix), and roasted potatoes with a white wine/mint reduction.
In August I had bought some New Mexico Hatch peppers, (wish we could get them year round!)...
We drive through Hatch often and always stop to shop for chilies. Are Hatch peppers a specific pepper called "Hatch" or do you do you mean peppers grown in the Hatch Valley? I've never seen one called Hatch specifically. (I'm drooling just typing this. ;))
Congrats on the win!
Pat
Mmmm, Gypsy. That chili sounds great. Thanks for the recipe - and congrats on winning the contest!
So we had a chili cook-off at work this week...
Going in my cookbook as Gypsy Chili - thanks!
Team Sergeant
11-09-2013, 09:17
So I was screwing around with some fine dining stuff and did some lamb. I have a question for you pros. How do you get the lamb not to bleed on the plate without overcooking? This was rested for 15 minutes out of a 375 oven and came out a perfect medium rare (on the rare side). I would have thought that was enough time for the blood to redistribute itself. I will admit that I like the two tone look to the sauce, I just wish the outside wasn't blood.
For the rest, it's a poor carrot puree thanks to a cheap blender that is getting replaced ASAP with a Ninja. (I don't like vitamix), and roasted potatoes with a white wine/mint reduction.
You let the protein "rest" half the cooking time up to 30 minutes. Steak cooks say 8 minutes, rests 4 minutes. Lamb cooks 1 hour 45 minutes rests 30 min. I would pull my lanb at 118-120 degrees and take into account for "carryover" cooking.
Just tent it with tinfoil (gently placed over the lamb, not wrapped in it) and make your pan sauce in those extra 30 minutes.
I just looked at the picture and noticed that's rack of lamb, I wrote thinking it was leg of lamb. I make rack of lamb all the time, my rack of lamb recipe,
Rack of Lamb Persilliade
Rack of lamb recipe to follow:
Oven at 400 degrees.
1 table spoon of canola oil, (I use clarified butter as my oil)
1 lamb rack
1-2 tablespoons of Coleman's mustard (or a nice Dijon mustard does well)
1 cup of Panko bread crumbs (Kikkoman make the best Panko bread crumbs)
1 table spoon of minced garlic
1 table spoon fine chopped parsley
Salt and Pepper
Tinfoil
1. Turn on oven at 400, season lamb with salt and pepper, place oil in sauté pan and get sauté pan smoking hot, sear lamb for about a minute on all sides. turn off stove top & remove lamb from heat. (Sauté pan should be oven capable)
2. Place panko crumbs in plastic bag and roll with rolling pin to make them a wee bit smaller in size. then place crumbs on large plate. Mix garlic and parsley into bread crumbs. Allow lamb to cool to touch, then rub with mustard, a very light coating of mustard is what we want. Then roll lamb in panko crumbs.
3. Take a handful of tinfoil and crush and make a horse shoe about an inch high and place into sauté pan. Place rack of lamb on top of tinfoil and place in 400 degree oven. Cook rack of lamb 20-22 minutes and remove. Remove from sauté pan and tent with tinfoil and allow to cool 10-12 minutes. Pour any fat from pan and use drippings to make a nice red wine reduction!
(Note, lamb rack should be room temp before it hits the oven. I usually ensure this by searing and then preparing my bread crumb mixture, while the lamb is sitting.)
(1VB)compforce
11-09-2013, 10:59
You let the protein "rest" half the cooking time up to 30 minutes. Steak cooks say 8 minutes, rests 4 minutes. Lamb cooks 1 hour 45 minutes rests 30 min. I would pull my lanb at 118-120 degrees and take into account for "carryover" cooking.
Just tent it with tinfoil (gently placed over the lamb, not wrapped in it) and make your pan sauce in those extra 30 minutes.
I just looked at the picture and noticed that's rack of lamb, I wrote thinking it was leg of lamb. I make rack of lamb all the time, my rack of lamb recipe,
Rack of Lamb Persilliade
Rack of lamb recipe to follow:
Oven at 400 degrees.
1 table spoon of canola oil, (I use clarified butter as my oil)
1 lamb rack
1-2 tablespoons of Coleman's mustard (or a nice Dijon mustard does well)
1 cup of Panko bread crumbs (Kikkoman make the best Panko bread crumbs)
1 table spoon of minced garlic
1 table spoon fine chopped parsley
Salt and Pepper
Tinfoil
1. Turn on oven at 400, season lamb with salt and pepper, place oil in sauté pan and get sauté pan smoking hot, sear lamb for about a minute on all sides. turn off stove top & remove lamb from heat. (Sauté pan should be oven capable)
2. Place panko crumbs in plastic bag and roll with rolling pin to make them a wee bit smaller in size. then place crumbs on large plate. Mix garlic and parsley into bread crumbs. Allow lamb to cool to touch, then rub with mustard, a very light coating of mustard is what we want. Then roll lamb in panko crumbs.
3. Take a handful of tinfoil and crush and make a horse shoe about an inch high and place into sauté pan. Place rack of lamb on top of tinfoil and place in 400 degree oven. Cook rack of lamb 20-22 minutes and remove. Remove from sauté pan and tent with tinfoil and allow to cool 10-12 minutes. Pour any fat from pan and use drippings to make a nice red wine reduction!
(Note, lamb rack should be room temp before it hits the oven. I usually ensure this by searing and then preparing my bread crumb mixture, while the lamb is sitting.)
So you sear it and then let it come back down before putting in the oven?
Mine was seared and straight into the oven with the potatoes (par cooked), 375 for 12 minutes (I separated the rack into 3 sets of 3 ribs when I was frenching it) rested for 15, slice and rest for 5 more because it was still bleeding. I used the trimmings as the base for my sauce.
Your recipe looks good. I'll have to try that next time.
Thanks everyone!
We drive through Hatch often and always stop to shop for chilies. Are Hatch peppers a specific pepper called "Hatch" or do you do you mean peppers grown in the Hatch Valley? I've never seen one called Hatch specifically. (I'm drooling just typing this. ;))
Pat
I'm jealous. The store here called them Hatch peppers...but I would guess they may just call them that due to the area they are grown in. Damn, they are fabulous. Next year I will buy a LOT more.
Going in my cookbook as Gypsy Chili - thanks!
I'm honored! :D
If anyone makes it let me know what you think. I saved some for myself and put it in the freezer for another day.
Team Sergeant
11-10-2013, 13:09
So you sear it and then let it come back down before putting in the oven?
Mine was seared and straight into the oven with the potatoes (par cooked), 375 for 12 minutes (I separated the rack into 3 sets of 3 ribs when I was frenching it) rested for 15, slice and rest for 5 more because it was still bleeding. I used the trimmings as the base for my sauce.
Your recipe looks good. I'll have to try that next time.
Kinda have to in order to spread the mustard on and roll it in the bread crumb mixture. Searing should not be a "par cooking" process. The lamb should still be raw except for the outside.
If you go looking at the Rack of Lamb Persillade recipe's on the internet they are all the same, plagiarized word for word. I've never "par cooked" a rack of lamb like you see in the internet recipes.
(1VB)compforce
11-10-2013, 13:16
Kinda have to in order to spread the mustard on and roll it in the bread crumb mixture. Searing should not be a "par cooking" process. The lamb should still be raw except for the outside.
If you go looking at the Rack of Lamb Persillade recipe's on the internet they are all the same, plagiarized word for word. I've never "par cooked" a rack of lamb like you see in the internet recipes.
Sorry, meant the potatoes were par cooked before they went in the pan. I wasn't clear.
I've never brought anything back to room temp before it went in the oven. That's why I was asking. I'd just throw the mustard on the hot rack and roll it in the crumbs and straight back into the pan and into the oven. I'm wondering if there is a specific reason to let it come all the way back to room temp.
Jay
Team Sergeant
11-10-2013, 13:34
Sorry, meant the potatoes were par cooked before they went in the pan. I wasn't clear.
I've never brought anything back to room temp before it went in the oven. That's why I was asking. I'd just throw the mustard on the hot rack and roll it in the crumbs and straight back into the pan and into the oven. I'm wondering if there is a specific reason to let it come all the way back to room temp.
Jay
If you take it from the fridge straight into a searing hot sauté pan and do it for about 3 minutes total, you will still have a 40 degree center......... before it goes into the oven it needs to be at least room temp.
HH6 showed up from the store last week and handed me a rack of baby backs. She says "you're cooking this weekend!" I said "YES MA'AM":p Especially after she tried my homemade Jack Daniels BBQ sauce that I made for the first time. Obviously it needed an EXTRA shot
Was missing the cold weather so I went and got some lamb and made a large Shepards Pie. It is cooling down right now before I tear into it.
It should last the week for me.
Also made a fruit smoothy and boy does it taste good.
Team Sergeant
11-17-2013, 20:49
Was missing the cold weather so I went and got some lamb and made a large Shepards Pie. It is cooling down right now before I tear into it.
It should last the week for me.
Also made a fruit smoothy and boy does it taste good.
I really need to come down to your AO and have a few drinks and do some crazy cooking...... lets do some planning. ;)
My 11 y/o son watched a YouTube video on how to properly scramble eggs last night. Then he repeated, step-by-step, all the instructions to me. This morning he made a pan of most excellent scrambled eggs, lightly seasoned, beautifully folded and fluffed, and golden yellow. Then he garnished them with a twig of cilantro (it's what we had on hand), took a paper towel and wiped the edges of the plate clean, and presented the dish. OMG. He's hilarious. And a darn good cook!
Color me impressed. And well-fed by an 11 y/o who won't make his own PB&J.
Susan
I really need to come down to your AO and have a few drinks and do some crazy cooking...... lets do some planning. ;)
Any time you want..... Always have the bar open and the kitchen ready. Bring you dive card and we can have fun with the Zodiac and some lobsters......
What recipes can you drum up for rock lobster...... They have to go with rum or bourbon.
My 11 y/o son watched a YouTube video on how to properly scramble eggs last night. Then he repeated, step-by-step, all the instructions to me. This morning he made a pan of most excellent scrambled eggs, lightly seasoned, beautifully folded and fluffed, and golden yellow. Then he garnished them with a twig of cilantro (it's what we had on hand), took a paper towel and wiped the edges of the plate clean, and presented the dish. OMG. He's hilarious. And a darn good cook!
Color me impressed. And well-fed by an 11 y/o who won't make his own PB&J.
Susan
That is how a young Chef is borne. Keep encouraging him as the worst thing is he will not need a woman to feed him....
Team Sergeant
11-18-2013, 20:28
My 11 y/o son watched a YouTube video on how to properly scramble eggs last night. Then he repeated, step-by-step, all the instructions to me. This morning he made a pan of most excellent scrambled eggs, lightly seasoned, beautifully folded and fluffed, and golden yellow. Then he garnished them with a twig of cilantro (it's what we had on hand), took a paper towel and wiped the edges of the plate clean, and presented the dish. OMG. He's hilarious. And a darn good cook!
Color me impressed. And well-fed by an 11 y/o who won't make his own PB&J.
Susan
Tell him nice plating, but he needs to work on his "negative" space. :D
Team Sergeant
11-18-2013, 20:32
Any time you want..... Always have the bar open and the kitchen ready. Bring you dive card and we can have fun with the Zodiac and some lobsters......
What recipes can you drum up for rock lobster...... They have to go with rum or bourbon.
Cards, I don't need no stinking cards!!!
I'm sure I could do rock lobster more ways than you have fingers and toes.....
Remember the guy in Forrest Gump telling Forrest how many ways he could use shrimp......;)
Divemaster
11-19-2013, 01:33
Anyone else think TS needs to post step by step pictures along with the recipes?
Probably just lost any lobster diving invites with that (even with my weak PADI DM cert), but worth it to get the great culinary training.
Anyone else think TS needs to post step by step pictures along with the recipes?
Probably just lost any lobster diving invites with that (even with my weak PADI DM cert), but worth it to get the great culinary training.
Between my double hose regs my single tank regs and my tech reg setups I have 8 set's or regs here and a dozen tanks. My problem here is finding divers I trust to dive with. PADI what is that a coffee club:p. You need to be a real diver:D lobster diver.:D. I know a few spots near Culebra that always have 20+ Bug's hanging out all year round.
My door is always open to a brother. I do not have a big place and it is simple since I am here alone but I do have beds for friends that do not mind a batchler pad place with dive gear in the living room and dining room.
That is how a young Chef is borne. Keep encouraging him as the worst thing is he will not need a woman to feed him....
Heck. I'm hoping he keeps feeding me. :D He made pancakes the next day. I could get used to this.
TS - We'll work on the plating. :lifter
My 11 y/o son watched a YouTube video on how to properly scramble eggs last night. Then he repeated, step-by-step, all the instructions to me. This morning he made a pan of most excellent scrambled eggs, lightly seasoned, beautifully folded and fluffed, and golden yellow. Then he garnished them with a twig of cilantro (it's what we had on hand), took a paper towel and wiped the edges of the plate clean, and presented the dish. OMG. He's hilarious. And a darn good cook!
Color me impressed. And well-fed by an 11 y/o who won't make his own PB&J.
Susan
Impressive indeed! Definitely encourage him.
mark46th
11-24-2013, 20:37
Sopa Albondigas- Nothing fancy, just good hearty soup with fresh vegtables- Carrots, onions, snap peas, bok choy and new potatoes. I did use a can of diced tomatoes. Meatballs are simple beef meatballs. Ground beef, finely chopped onions, salt and pepper. Soup base is water, chicken stock and and 4 oz red salsa, I used Salsa Herdez mild.
That looks really good mark46th!
mark46th
11-28-2013, 20:19
Thanks- Here is the Thanksgiving dinner we had tonight. Bacon wrapped Quail, Cajun rice pilaf, stir fried bok choy and cheese muffins. Wine was Santa Margherita Pinot Griggio.... My son, an old friend and I went Quail hunting on the Twisselman Ranch, West of Bakersfield, Cal. We got 3 limits of California Valley Quail, having a great time with Nolan Twisselman as our guide. We didn't have dogs, just spot 'em, run 'em down and shoot 'em. Good times!!
Team Sergeant
11-29-2013, 09:00
Thanks- Here is the Thanksgiving dinner we had tonight. Bacon wrapped Quail, Cajun rice pilaf, stir fried bok choy and cheese muffins. Wine was Santa Margherita Pinot Griggio.... My son, an old friend and I went Quail hunting on the Twisselman Ranch, West of Bakersfield, Cal. We got 3 limits of California Valley Quail, having a great time with Nolan Twisselman as our guide. We didn't have dogs, just spot 'em, run 'em down and shoot 'em. Good times!!
Every time I read your posts in he GG I feel like one of Pavlov's dogs! Great pictures!
Trapper John
11-29-2013, 09:43
The XO and I had a fantastic Thanksgiving dinner at (98Gs farm in Northern GA): 20 lbs free range turkey, I made oyster/wild rice dressing, creamed potatoes, 98G made the turkey, Waldorf salad (no mayonnaise -- walnut oil, roasted walnuts with cinnamon, dried cranberries, granny smith and pink lady apples, white balsamic vinegar and lemon juice, celery, green onion), she churned the butter and made honey butter (with her own honey), brioche, whole wheat baguette, roasted butter nut squash, broccoli casserole, roasted corn on the cob... oh, and then dessert...
Rum chocolate cheesecake
Pumpkin pie with pecan streusel
Chocolate mint ice cream (mint from the garden)
Breakfast today was farm fresh eggs, smoked bacon, honey butter and the last of the brioche. And really strong coffee (Italian coffee crema).
I don't want to know the weight gain. :eek:
mark46th
11-29-2013, 15:40
Thanks, TS- Next time you are out this way or I am out your way, we will have to get together...
Divemaster
12-04-2013, 20:26
Between my double hose regs my single tank regs and my tech reg setups I have 8 set's or regs here and a dozen tanks. My problem here is finding divers I trust to dive with. PADI what is that a coffee club:p. You need to be a real diver:D lobster diver.:D. I know a few spots near Culebra that always have 20+ Bug's hanging out all year round.
My door is always open to a brother. I do not have a big place and it is simple since I am here alone but I do have beds for friends that do not mind a batchler pad place with dive gear in the living room and dining room.
Yes, pretty much a coffee club. CDQC looked like too much work, Puget Sound is too cold, and I've got a bone in my foot. :D
Divemaster
12-04-2013, 20:35
I made this last night as a side dish for some stuffed chicken breasts. Nothing more involved than splitting the sprouts down the core and removing the old leaves. Then I tossed them in extra virgin olive oil, sea salt and fresh ground pepper. I threw in some halved mushrooms and it was into the oven. About halfway through I stirred to turn some of the sprouts over and that was about it. It tasted better than it looked. I thought it wasn't a bad effort since I was searching the Internet earlier to learn if roasting was done on the broil or bake setting.
I made this last night as a side dish for some stuffed chicken breasts. Nothing more involved than splitting the sprouts down the core and removing the old leaves. Then I tossed them in extra virgin olive oil, sea salt and fresh ground pepper. I threw in some halved mushrooms and it was into the oven. About halfway through I stirred to turn some of the sprouts over and that was about it. It tasted better than it looked. I thought it wasn't a bad effort since I was searching the Internet earlier to learn if roasting was done on the broil or bake setting.
I love Brussels sprouts. My wife picked up some sprouts on the stock from Trader Joe's. I put them on the grill and they were GREAT! I overcooked one side but the char added to the flavor.
Pat
I made this last night as a side dish for some stuffed chicken breasts. Nothing more involved than splitting the sprouts down the core and removing the old leaves. Then I tossed them in extra virgin olive oil, sea salt and fresh ground pepper. I threw in some halved mushrooms and it was into the oven. About halfway through I stirred to turn some of the sprouts over and that was about it. It tasted better than it looked. I thought it wasn't a bad effort since I was searching the Internet earlier to learn if roasting was done on the broil or bake setting.
That looks wonderful along with Mark46th's meal !
I have made similar sprouts but added a small amount of finely chopped red onion and during the very last 10 minutes stirred in some imported balsamic vinegar, to taste. Serve with grated Parmigiano-Reggiano cheese. Of course IMO chopped bacon or Pancetta never hurts, either.
Divemaster
12-04-2013, 21:36
That looks wonderful along with Mark46th's meal !
I have made similar sprouts but added a small amount of finely chopped red onion and during the very last 10 minutes stirred in some imported balsamic vinegar, to taste. Serve with grated Parmigiano-Reggiano cheese. Of course IMO chopped bacon or Pancetta never hurts, either.
I added the grated cheese after dishing out the sprouts, which is redneck for "plating".
I added the grated cheese after dishing out the sprouts, which is redneck for "plating".
Num, mouth watering cool weather dish.
Sprouts might be underrated because most folks experience with them might have been boiled or steamed as opposed to baked.
The bacon, cheese, olive oil, possibly balsamic, take sprouts to another level.
mark46th
12-04-2013, 22:33
DM- Beautiful! That would have been great with the quail. Guess I'll get the shotgun out again......
Divemaster
12-05-2013, 00:33
Mark, would have been perfect with those quail. When I saw your birds I thought of my late 1800's English SxS. I need to take that gun for a walk.
mark46th
12-05-2013, 09:26
:lifter
Team Sergeant
12-05-2013, 10:55
Num, mouth watering cool weather dish.
Sprouts might be underrated because most folks experience with them might have been boiled or steamed as opposed to baked.
The bacon, cheese, olive oil, possibly balsamic, take sprouts to another level.
Bread, cakes, and pies are "baked" in an oven.
And when placed in the oven proteins and vegetables are "roasted".
I do not like Brussels sprouts myself unless roasted as was pictured here or oiled up and grilled.
PedOncoDoc
12-05-2013, 11:00
Bread, cakes, and pies are "baked" in an oven.
And when placed in the oven proteins and vegetables are "roasted".
I do not like Brussels sprouts myself unless roasted as was pictured here or oiled up and grilled.
My wife makes excellent brussel sprouts - she peals the individual leaves from the main stalk and sautees (I'm not sure if this is the correct term - my apologies) with prosciutto (or bacon in a pinch) in olive oil. My kids actually request this for dinner! :lifter
Bread, cakes, and pies are "baked" in an oven.
And when placed in the oven proteins and vegetables are "roasted".
I do not like Brussels sprouts myself unless roasted as was pictured here or oiled up and grilled.
Here Here! After grilling, I sprinkly some really good Parmigiano-Reggiano to finish them off. The Roast on yours DM looks fantasic!
Yum!:lifter
Holly
Bread, cakes, and pies are "baked" in an oven.
And when placed in the oven proteins and vegetables are "roasted".
I do not like Brussels sprouts myself unless roasted as was pictured here or oiled up and grilled.
Roasted it is - learn something new here every day.
Thank you TS.
Divemaster
12-05-2013, 22:38
The Roast on yours DM looks fantasic!
Yum!:lifter
Holly
You are obviously a woman of refinement and taste.
My wife makes excellent brussel sprouts - she peals the individual leaves from the main stalk and sautees (I'm not sure if this is the correct term - my apologies) with prosciutto (or bacon in a pinch) in olive oil. My kids actually request this for dinner! :lifter
You can also slice them thinly (with a knife or mandolin) and saute 'em up that way. My preferred method is still roasting but it is a nice change.
I made this last night as a side dish for some stuffed chicken breasts. Nothing more involved than splitting the sprouts down the core and removing the old leaves. Then I tossed them in extra virgin olive oil, sea salt and fresh ground pepper. I threw in some halved mushrooms and it was into the oven. About halfway through I stirred to turn some of the sprouts over and that was about it. It tasted better than it looked. I thought it wasn't a bad effort since I was searching the Internet earlier to learn if roasting was done on the broil or bake setting.
I roast at a high temp (425 degrees) not broil. Also I found using a low sided pan helps to caramelize them for extra flavor, they look good too. ;)
Team Sergeant
12-08-2013, 10:27
Homemade waffles, topped with Bananas Foster and smoked bacon.
If you've never had Bananas Foster try this:
2 Bananas
Some banana liquor
some dark rum
some butter
some brown sugar
a lighter or match
place some butter in a sauté pan, then toss in some sliced bananas, sauté until slightly caramelized. Add some brown sugar, add some banana liquor stir until the sugar breaks down. Make sure you hair is pulled back, remove sauté pan from flame, add dark rum, immediately light run and swirl in pan until it goes out. Add to waffles...... yeah it's real good. I didn't specify amounts on purpose, play with your food. ;)
Homemade waffles, topped with Bananas Foster and smoked bacon.
If you've never had Bananas Foster try this:
2 Bananas
Some banana liquor
some dark rum
some butter
some brown sugar
a lighter or match
place some butter in a sauté pan, then toss in some sliced bananas, sauté until slightly caramelized. Add some brown sugar, add some banana liquor stir until the sugar breaks down. Make sure you hair is pulled back, remove sauté pan from flame, add dark rum, immediately light run and swirl in pan until it goes out. Add to waffles...... yeah it's real good. I didn't specify amounts on purpose, play with your food. ;)
I've done this before, and it is so good. Did mine with whipped cream on top, but will try with bacon next time. Don't even need syrup with the bananas.
I've done something similar with apples(but not set on fire), butter, calvados, brown sugar, and almonds topping French toast. Also excellent.
2018commo
12-08-2013, 19:39
One lb kielbasa cubed.
Two 10oz cans of Rotel tomatoes with chilies
Two 10 oz cans French onion soup
Two 10oz cans beef consommé
One lb white rice
Half stick butter sliced
Place all ingredients in a 12 inch Dutch Oven, stir.
12 coals on top, eight on bottom, refresh as needed for one hour, until rice is tender.
Or 400 degree oven for one hour.
Proofed the recipe for our Brownsea's. Good flavor, very easy.
...Make sure you hair is pulled back...
:eek:
Oh man, we had homemade Belgian waffles this morning, before I saw this post. Must try it sometime.
Might make a good dessert with a scoop of ice cream.
S.
About a week and a half ago I made roughly 850 grams of pizza dough using Hungarian High Altitude flour. I divided it in thirds and froze two of the dough balls after the first rise.
I also took a 28 oz can of Cento crushed tomatoes and added 2T of sugar and 2t salt along with some black pepper, red pepper flakes, chopped garlic, and oregano. This amount of sauce will make 6 to 10, roughly, 10" pizzas.
The fresh dough puffed up nicely. The two frozen ones less so but were still crispy/chewy and very tasty.
This is the third one.
Pat
mark46th
12-08-2013, 23:51
Looks tasty. I am a complete pizza junkie. Regular pizza- Crust thick or thin, tomato sauce, pepperoni, mushrooms, spicy italian sausage and mozzarella. A few variants are acceptable but nothing bizarre. No mouse testicle, pig snout and arrugala pizza.
Looks tasty. I am a complete pizza junkie. Regular pizza- Crust thick or thin, tomato sauce, pepperoni, mushrooms, spicy italian sausage and mozzarella. A few variants are acceptable but nothing bizarre. No mouse testicle, pig snout and arrugala pizza.
I tried making them using all-purpose flour and gave up in frustration. The Hungarian HA flour is much higher in gluten. I can get it "read through" thin and it won't tear. The problem I have is that it shrinks back as I top it. The one in the photo was 12" before I put the toppings on (the pizza wheel is 4"). I also use course ground semolina flour on a wood peel so it doesn't stick while being topped. I use a 12" or 14" metal peel for turning and removing. It's getting fun now! ;)
Pat
Snaquebite
12-09-2013, 15:46
5 lbs of beef jerky
mark46th
12-10-2013, 17:51
PSM- Get a "docker" to perforate the dough. That will help with the shrinking. Or just use a fork to poke holes in the crust after you have spread it out to size... I used one like this for pie dough when I worked at Marie Callender's...
PSM- Get a "docker" to perforate the dough. That will help with the shrinking. Or just use a fork to poke holes in the crust after you have spread it out to size... I used one like this for pie dough when I worked at Marie Callender's...
Wilco, thanks.
ETA: My wife read your post and wants to know if you have MC's cornbread recipe. ;):D
Pat
This is the third one.
Pat
I'm with mark46th, a true pizza lover. Looks great!
mark46th
12-10-2013, 19:05
The mix came to us in a 25 pound bag. Basically, it is cornbread mix and yellow cake mix combined.
The mix came to us in a 25 pound bag. Basically, it is cornbread mix and yellow cake mix combined.
That's funny. My wife always called it corncake. :D She loves it.
Pat
Busted a big ol' cane cutter yesterday evening, cut him into pieces, sprinkled dry cajun spices on him and fried him in olive oil on medium for 12 minutes a side (actually closer to 15 for the drumsticks). Sprinkled Texas Pete on him and put him down the hatch along with 5 wedges of...sweet corn bread. Oh, man.
That thing was nearly big as a fawn, but he was tender.
Team Sergeant
12-10-2013, 21:11
I'm not sure what a "cane cutter" is but I did a medium rare "Duck a l'Orange" tonight w/ rosemary roasted new potaotes and asparagus sautéed in duck fat. :D (Sorry forgot to do picks).
Was good but next time I'm going to go all out and do it on the grill, I have a great grill/rotisserie.
Team Sergeant
12-10-2013, 21:19
PSM- Get a "docker" to perforate the dough. That will help with the shrinking. Or just use a fork to poke holes in the crust after you have spread it out to size... I used one like this for pie dough when I worked at Marie Callender's...
Marie Callender lied to you......:D
The reason you "dock" dough is to keep it from puffing up from the steam. Making "holes" allow the trapped steam an escape route instead of making a big bubble. A fork makes a fine docker.
I'm not sure what a "cane cutter" is ...
Ditto... Cross thread points! :lifter
(I actually have no idea what "cross threads points" are either, but I'm claiming them. :D)
Pat
Marie Callender lied to you......:D
The reason you "dock" dough is to keep it from puffing up from the steam. Making "holes" allow the trapped steam an escape route instead of making a big bubble. A fork makes a fine docker.
So how do I deal with shrinkage? :o The fork sounds...well, uh,... you know what I mean. :D
Pat
Team Sergeant
12-10-2013, 21:36
So how do I deal with shrinkage? :o The fork sounds...well, uh,... you know what I mean. :D
Pat
If we're talking pizza dough it's going to shrink a tiny bit. If it's really shrinking you're not allowing the dough to relax enough. There's a reason its an art and if was easy no one would be making the money they do.....
Get a pizza book and read. Playing with dough is an art form....
Edit to add, we don't "dock" pizza dough.............. :-)
mark46th
12-10-2013, 22:44
TS- Yes, I believe you are right. We only docked the pre bake dough. Pre-bakes were what we called a baked pie shell that we used for Lemon Meringue and cream pies. The shell had no filling when it was baked so it would puff up if not for the holes, causing the dough to pull away from the edges of the tin. Thanks TS, I left Marie's in 1980 and forgot that one... I worked for a frozen pizza manufacturer for a few months(bad fit, I was glad when they fired me) but we made frozen pizza crusts that were docked for the same reason...
SFOC0173
12-11-2013, 05:27
http://www.dnr.sc.gov/cwcs/pdf/swamprabbit.pdf
Guymullins
12-11-2013, 06:05
My own version of a Greek dish. Leeks cut into slivers an inch long, saute'd in olive oil for an hour over low heat. Long grain rice tipped into mixture for the last ten minutes. Chicken stock instead of the usual amount of water added to cook the rice and Chouriso sausage cut into discs thrown in to boil. Don't use the very spicy Chouriso or the pepper will infuse the stuff and kill the delicate taste. When rice is cooked, squeeze the juice of a lemon, or two into the pot and mix well. Serve hot.
I'm not sure what a "cane cutter" is
It's bigger than a cottontail with shorter ears, and hangs around water. The meat is more tender for some reason.
One usually feeds two people with decent appetites.
I'd rather grill 'em, but there was still a six-inch pack of snow on top of my Weber. :D
We track 'em into brush piles when there's snow on the ground and bust 'em out. You wouldn't believe how disgusted my Beagles were that they weren't utilized. :D
Ditto... Cross thread points! :lifter
(I actually have no idea what "cross threads points" are either, but I'm claiming them. :D)
Pat
LMAO it's when you reference one thread subject in another thread to create a...cross thread. :D
LMAO it's when you reference one thread subject in another thread to create a...cross thread. :D
I understand that part. I just don't know what they are worth or where to redeem them. ;)
Pat
I understand that part. I just don't know what they are worth or where to redeem them. ;)
Pat
At the cross thread points store, of course. :D
Ingredients
1 lb. meat, ground or cubed
2 cans beans
2 cans tomatoes
1-2 t. chili powder
1 T. corn mesa
For more variety, add any of the following:
1 med. onion, chopped and/or clove of garlic, minced.
1 c. corn, frozen or canned, drained. Gives color and sweetness.
¼ c. bell pepper, chopped – green or red. For color and a different taste. Fresh!
1-4 T. molasses. Gives thickening and sweetness.
2 t. cumin seed.
1-2 t. cayenne powder for more hotness
8 oz. salsa instead of chili powder.
Makes ten servings.
Chili is a concept. Anyone can throw the basic ingredients together and get good chili, but to make great chili it takes fresher, better ingredients and time. Especially time!
I've found that the best chili is made with a slow cooker, set on low for 4-6 hours. Makes the house smell good too!
Meat, ground or cubed. We pretty much use buffalo for all our meat now, but game or poultry will do. When using low-fat ground; brown the meat until pink in 1 T. of olive oil with 1 med. onion, chopped and a garlic clove, minced. The oil is for low-fat meat only, omit if using other and drain. For cubed, I prefer ½" cubed pieces seared in a hot pan with 1 T. of beef bouillon.
I like beans in my chili and prefer the red kidney variety, but most any will do. Add 2 cans, lightly drained of kidney, pinto, black, etc. The canned ones come in a variety of interesting spices now.
Tomatoes are another staple. Fresh, canned or stewed will work, but I prefer them chopped in 1" pieces. The canned ones also come in a variety of interesting spices. Add 2 cans, lightly drained.
Chili is supposed to be spicy. My mouth likes it pretty hot, but the rest of my body does not – so, I tend to put in half the chili powder most recipes suggest. For me about 1-2 t. is plenty.
I like my chili to have a chowder-like thickness. Still a can or two of water is necessary for it to cook properly.
Add ingredients, mix and slow cook on low 4-6 hours. Stir every hour if possible. Add 1 T. corn mesa or corn starch during the last hour to thicken to your liking.
Garnish with a sprinkle of shredded cheese, chopped green onion, or a dollop of sour cream; and serve with potato rolls on the side.
Now if you need chili fast, just open a can of the premade stuff!
This batch was made with cubed beef which was cut into 1/2" pieces and mixed with a 1/2 t. of meat tenderizer and set for 2 hours. Made for very tender beef. Added a handful of frozen corn, 1 T. molasses, and no mesa/starch. Served with a potato roll to sop up and white chocolate/strawberry yogurt for desert.
mark46th
12-15-2013, 22:46
Well. I was cleaning out the freezer today. I found two backstraps and two loins from the hogs my son and I shot earlier in the year. So I cooked them up after marinating them for a couple of hours in a korean style marinade. I'll post the pictures in a bit. I also found about 20 pounds of hog trimmings so I ground those and 20 pounds of store bought pork butt. I will be making those into Hot Links, Spicy Italian sausage and Cheese Brauts...
Marinade:
1. 1 Cup soy sauce
2. 1 Tbsp fresh ginger root
3. 4 garlic cloves (through the garlic press)
4. 1 tsp sesame oil
5. 1 tsp chili oil
6. Juice from 1/2 lemon
7. 1 Tbsp lemon zest
8. 2 oz Mirin
One more try. Same sauce as above with whole milk mozzarella and prosciutto.
This is the best pizza I've made so far. I did let it relax longer and got a better shape and the proper size, 10". Again, I froze two dough balls to see how they come out.
Pat
mark46th
12-18-2013, 00:31
Mmmmmmmmmmmmmmmmm- Pizza.
Mmmmmmmmmmmmmmmmm- Pizza.
Ditto. My favorite food group. :D
A 2-lb deer ham cooked on low for 12 hours in the crockpot in a half cup of worstercershire sauce, a cup of water, a tbsp of peppercorns and one garlic clove, with steamed new potatoes, corn on the cob, collards with butter, and a huge corn pone.
TrapLine
12-19-2013, 13:01
One more try. Same sauce as above with whole milk mozzarella and prosciutto.
This is the best pizza I've made so far. I did let it relax longer and got a better shape and the proper size, 10". Again, I froze two dough balls to see how they come out.
Pat
That looks like a great pizza.:lifter The last place I had prosciutto pizza was a great little place called Pizzeria Ljubljanski Dvor.
mark46th
12-19-2013, 17:08
Damn Dusty- Makes me think you might live South of the Mason Dixon Line... sounds deeelish!
Damn Dusty- Makes me think you might live South of the Mason Dixon Line... sounds deeelish!
lol The slower you cook it, the better...
one garlic clove,
Whoa, Dusty, let's not go overboard, there! :eek: :D ;)
That looks like a great pizza.:lifter The last place I had prosciutto pizza was a great little place called Pizzeria Ljubljanski Dvor.
Thanks! This was the first time I've used prosciutto. I think that it's become my new favorite ingredient.
ETA: I went on Pizzeria Ljubljanski Dvor's website and saw that they put full slices on top of the cheese. I'll try that next time. I was worried that it would be too salty and minced two slices and spread it under the cheese.
Pat
SFOC0173
12-20-2013, 12:38
The kids are coming home for Christmas this year so I decided to bake a cake.
CAKE
3 cups sifted all-purpose flour
¾ cup Dutch cocoa powder
1 tablespoon baking powder
Grated rind of 4 oranges
2 cups unsalted butter
2 cups sugar
4 eggs
¾ cup lukewarm water
¾ cup milk
FILLING
1 ½ cups apricot preserves
FROSTING
¼ cup vegetable shortening
4 Oz unsweetened chocolate
3 cups sifted confectioners’ sugar
2 teaspoons vanilla
7 tablespoon milk
½ cup sliced almonds
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Fry 6 strips of bacon in a large cast-iron skillet at the end of a shift of parboiling 4 young grey squirrels until fork-tender.
Remove the bacon, leave the grease on “warm”.
De-bone the nut monkeys.
Chop the rat and mix it with some House Autry Seafood Breader, a beaten egg and enough water so you can make patties.
Put chopped onion, celery and bell peppers in the mix, stir, and make patties.
Turn the grease up to med-hi and fry 7 minutes a side or ‘til they’re as brown as you want ‘em.
We serve it with sweet cornbread, fried okra and turnip greens.
The Reaper
12-20-2013, 18:45
Fry 6 strips of bacon in a large cast-iron skillet at the end of a shift of parboiling 4 young grey squirrels until fork-tender.
Remove the bacon, leave the grease on “warm”.
De-bone the nut monkeys.
Chop the rat and mix it with some House Autry Seafood Breader, a beaten egg and enough water so you can make patties.
Put chopped onion, celery and bell peppers in the mix, stir, and make patties.
Turn the grease up to med-hi and fry 7 minutes a side or ‘til they’re as brown as you want ‘em.
We serve it with sweet cornbread, fried okra and turnip greens.
Sounds heart healthy to me! :D
TR
Sounds heart healthy to me! :D
TR
We use Stevia for the sweet tea. :D
mark46th
12-20-2013, 22:01
The guy who was guest host on Rush today, Eric Erickson, is from Atlanta. He said the first time he went to his future wife's apartment, she was frying 2 pounds of bacon. He asked her why she was going to eat 2 pounds of bacon. She replied, " I don't need the bacon, I need the drippings." He said he was in love with her immediately...
Team Sergeant
12-21-2013, 08:12
Sounds heart healthy to me! :D
TR
Actually such lean meat usually requires some sort of fat in the cooking process. I'd eat them! ;)
Towards the end of our E&E phase of SERE, we had one last road crossing heading into our final layup point. Providence provided us a still steaming fresh road kill racoon for sustenance that day.
Ummm ummm.
Towards the end of our E&E phase of SERE, we had one last road crossing heading into our final layup point. Providence provided us a still steaming fresh road kill racoon for sustenance that day.
Ummm ummm.
With coon (delicious), you don't need bacon.
Watch out for round worms, though...
mark46th
12-21-2013, 09:11
I caught 10 raccoons last month. Maybe I should open a restaurant...
I caught 10 raccoons last month. Maybe I should open a restaurant...
Do you roast them, mostly? We used to roast them whole on 275, periodically basting them with a mixture of 8 parts Heinz barbecue sauce and 1 part Texas Pete until they were nearly crispy and serve them with baked sweet taters, cathead biscuits and cabbage killed with grease...
GratefulCitizen
12-21-2013, 10:41
We use Stevia for the sweet tea. :D
Increase the saturated fat (bacon), decrease the sugar (Stevia).
Good for the liver!
mark46th
12-21-2013, 10:45
No, I don't eat them- I work for a pest control company with one of my duties being wildlife trapping. People are amazed when I pull a 30 pound raccoon out of their attic. Everyone seems to think that because they live in the city, there wouldn't be any critters. There are thousands and thousands of raccoons, oppossum and skunks here in Orange County....
Increase the saturated fat (bacon), decrease the sugar (Stevia).
Good for the liver!
Let me fix my post...
GratefulCitizen
12-21-2013, 10:52
Let me fix my post...
Ok.
Saturated fat, protects the liver from the sugar!
Ok.
Saturated fat, protects the liver from the sugar!
Spread the word, brother. Spread the word.
GratefulCitizen
12-21-2013, 11:53
Spread the word, brother. Spread the word.
Plenty of info out there.
Views on health are often subject to much inertia.
Just one small study, but it us interesting.
(Look at what's happening above 12.5%)
http://scienceandnutrition.wordpress.com/2012/04/15/latest-ecological-data-inverse-sfa-chd/
Plenty of info out there.
Views on health are often subject to much inertia.
Just one small study, but it us interesting.
(Look at what's happening above 12.5%)
http://scienceandnutrition.wordpress.com/2012/04/15/latest-ecological-data-inverse-sfa-chd/
Great. Everybody starts eating pork lard, quits taking vitamins, and within 90 days 89% of the Country wants to sign up for Obamacare with a pre-existing lipids problem. Masterstroke (pi).
mojaveman
12-21-2013, 12:17
Fry 6 strips of bacon in a large cast-iron skillet at the end of a shift of parboiling 4 young grey squirrels until fork-tender.
Remove the bacon, leave the grease on “warm”.
De-bone the nut monkeys.
Chop the rat and mix it with some House Autry Seafood Breader, a beaten egg and enough water so you can make patties.
Put chopped onion, celery and bell peppers in the mix, stir, and make patties.
Turn the grease up to med-hi and fry 7 minutes a side or ‘til they’re as brown as you want ‘em.
We serve it with sweet cornbread, fried okra and turnip greens.
Did you actually find this recipe somewhere Dusty or was it something your Grandma used to make?
Did you actually find this recipe somewhere Dusty or was it something Grandma used to make?
Of course I found it. I never met your grandmother in my life. (As far as I know.) :D
It's "institutional knowledge" mixed with trial and error and, yep, similar to what Mamaw used to cook. She didn't use hot seafood breader, though-I picked up that habit frying mullet, spot and flounder when I lived on Carolina (Redneck) Beach.
Thanks! This was the first time I've used prosciutto. I think that it's become my new favorite ingredient.
This summer when the cantaloupe is beautifully sweet and ripe wrap thinly sliced prosciutto around individual slices of the fruit. Molto bene!
This summer when the cantaloupe is beautifully sweet and ripe wrap thinly sliced prosciutto around individual slices of the fruit. Molto bene!
Roger that; sounds good. Our cantaloupes failed this year because of bugs and an over zealous retaliation against them. :o
Thanks!
Pat
Divemaster
12-21-2013, 23:43
This summer when the cantaloupe is beautifully sweet and ripe wrap thinly sliced prosciutto around individual slices of the fruit. Molto bene!
Indeed! My wife (Sicilian heritage and looks it) does amazing things with prosciutto.
Roger that; sounds good. Our cantaloupes failed this year because of bugs and an over zealous retaliation against them. :o
Thanks!
Pat
Bummer, I absolutely love cantaloupe...hopefully this summer you will have a better crop. I think you will really enjoy it.
Indeed! My wife (Sicilian heritage and looks it) does amazing things with prosciutto.
Also of Sicilian heritage...I love crisping it up and using it in place of bacon in certain dishes. Mmmm yum.
SFOC0173
12-23-2013, 04:43
Made ‘Steak au Poivre’ yesterday and everyone thought that is was a keeper. HH6 made the brandy cream sauce.
Opened a bottle of Elijah Craig the cooking begins...
Stromboli - sausage bread
1lb dough (pizza dough or frozen bread dough can be used)
1 package sliced mushrooms - if you like shrooms go bigger if not then less
1 large sweet onion, diced
1 pound Italian sausage, removed from casing (use mild or hot or a combination)
2 garlic cloves
1/4 cup raisins
1/4 cup pine nuts, toasted
3/4 cup freshly grated Pecorino Romano
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup fresh bread crumbs, dried out
Mozzarella cheese, 6-8 thick slices
Directions
Preheat oven to 350 degrees F.
Cook onions, mushrooms and garlic in olive oil. Set aside in a bowl to cool.
Brown the sausage, drain and set aside to cool.
To make the stuffing, put the raisins, parsley, toasted pine nuts and garlic on a cutting board and chop, and place all chopped ingredients into a mixing bowl. Add the cooked, cooled sausage, mushrooms and onions plus the Pecorino Romano cheese and the breadcrumbs. Drizzle the stuffing with about 1/4 cup of olive oil to moisten and season with sea salt, pepper; mix well with your hands to combine.
Roll out dough to approx. 14x12
Spread sausage mixture lengthwise down the center of the bread dough, layer the mozzarella on top of the stuffing and press down. Bring the edges of dough together over the filling and press down, pinch or crimp with fork to seal.
Place on a baking tray, seam-side down and brush with egg wash. With a knife make 5 or 6 1-inch slits on the top (to allow the steam to escape)
Bake at 350 degrees for 20-25 minutes.
Let stand 5-10 minutes before cutting. Slice into 1-inch thick slices, serve with marinara for dipping.
There are thousands and thousands of raccoons, oppossum and skunks here in Orange County....
I thought the state government was in Sacramento?
No, I don't eat them- I work for a pest control company with one of my duties being wildlife trapping. People are amazed when I pull a 30 pound raccoon out of their attic. Everyone seems to think that because they live in the city, there wouldn't be any critters. There are thousands and thousands of raccoons, oppossum and skunks here in Orange County....
Coons are common fare up here; you can stick possum in a chicken wire cage for 2 weeks and feed them nothing but corn and water and the meat makes for an outstanding stew, but skunks? Skunks require an extremely delicate approach and must be harvested, skinned and butchered very gingerly...;)
mark46th
12-23-2013, 16:36
Razor- We have more than our fair share of varmints here in Orange County. Our former Sheriff, Mike Carona, is enjoying one of the fine federal institutions located in Colorado...
Dusty- Last time I ate raccoon was on smoke eaters detail at Gabriel Demonstration Area.
Todays Christmas Fare, the wife calls them Scumbies, it must be a Wisconsin thing. There is a 3# beef tenderloin under a pile of something there. It was more than we could handle :o .
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mark46th
12-25-2013, 12:50
What's in the topping? Actually looks pretty good. I'd just build a nest of mashed potatoes and cover them with the scumbies....
(1VB)compforce
12-25-2013, 12:57
cb, Nice!
pictures to come... (a neighbor took them and is sending them to me)
My neighbors and I usually take turns at cooking. This Christmas, they are making the Christmas Dinner (today). So I volunteered to do Christmas Eve dinner. It turns out that rather than the 5 that I planned for, we had 12 show up. Fortunately, he told me on Saturday that there would be that many so I had a chance to prepare. Oh, and one person was allergic to wheat so I had to go gluten free for the breads.
Appetizer: Fresh baby spinach salad w/ tomatoes and goat cheese and a basalmic/lemon vinaigrette and white cheddar shortbread
Entree: Pork loin (10#), parmesan risotto and squash/zuccini/roasted red pepper/onion medley
Dessert: Gingerbread cookie with coconut fondant and mint spaghetti (it was supposed to have honey caviar, but with the extra people I went with a honey foam that broke so I didn't serve it).
I'll get the pictures up as soon as she sends them to me.
What's in the topping? Actually looks pretty good. I'd just build a nest of mashed potatoes and cover them with the scumbies....
Actually that is what happens to the Scumbies at our house.
Ground beef, garlic, onions, BBQ sauce, thyme, hickory smoked salt, Worcestershire sauce, dry red wine , beef bouillon cubes a little flour and some salt and pepper.
These are the scumbies before they get poured over the tenderloin and the whole thing goes in the oven. The loin is broiled 7 mins. each side before it get roasted in the oven. It's seems kinda involved to me. God Bless the cook!
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mark46th
12-25-2013, 15:45
cb- Like I said, it looks really good. I am from the Mid-West originally so this looks like comfort food to me...
Today's plan:
Smoke a 5# Boston Butt, 2 racks pork ribs, and some sausages
Fry a 12# turkey
Don't burn house down
Don't fight incoming family personnel
Wish me luck as I haven't attempted smoking or not fighting yet
mark46th
12-27-2013, 09:20
Do the smoking and frying outdoors. This helps prevent setting fire to the inside of the house.
Yeah got the smoker going in the driveway...real classy like :cool:
mark46th
12-27-2013, 14:16
;)
Streck-Fu
12-27-2013, 16:02
Venison shanks braised in a red wine reduction....Served over risotto.
Do the smoking and frying outdoors. This helps prevent setting fire to the inside of the house.
Keep my smoker in it's own little house, helps break the wind and really maintains the coals. I bolted the smoker to a turntable so that I can easily adjust the vents as needed.
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Keep my smoker in it's own little house, helps break the wind and really maintains the coals. I bolted the smoker to a turntable so that I can easily adjust the vents as needed.
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I was considering doing something like this. Then I realized that if I just used the smoker bottom I could put hanging racks in the shed and have a quick and simple smoke house. Anyone see a problem with this idea?
Pat
The Reaper
12-27-2013, 18:17
I was considering doing something like this. Then I realized that if I just used the smoker bottom I could put hanging racks in the shed and have a quick and simple smoke house. Anyone see a problem with this idea?
Pat
If it is attached to your dwelling, your insurance company.
TR
If it is attached to your dwelling, your insurance company.
TR
No, it'll be freestanding like the outhouse. ;)
Pat
Divemaster
01-03-2014, 20:21
Tonight it was whitetail backstrap medallions marinated for a couple of hours in Stonewall Kitchen Sriracha Teriyaki sauce, cabernet, and minced garlic. Dredged them in flour then pan fried in olive oil. I overcooked the thinnest pieces a bit, but overall it turned out well.
Tonight it was whitetail backstrap medallions marinated for a couple of hours in Stonewall Kitchen Sriracha Teriyaki sauce, cabernet, and minced garlic. Dredged them in flour then pan fried in olive oil. I overcooked the thinnest pieces a bit, but overall it turned out well.
You did not overcook, the sugar component in the Teriakia sauce, (which I assume was store bought,) burned hotter than the protien's natural juices?
Maybe try low and slow next time?:):)
Holly
(1VB)compforce
01-04-2014, 13:44
Woke up with a sweet tooth this morning and decided to do something to go with my coffee. Ended up with these:
Lemon cheese danish with blackberry puree
The Reaper
01-04-2014, 15:43
You call that a Danish?
Looks like a turnover to me.
A delicious one, regardless, I am sure.
TR
So, I was reminiscing the other day about the awesomeness of the Doner Kebap. Just so happened I decided to youtube it and found a video showing the process. I have a few middle-eastern guys that work upstairs, so I got a recipe for the spices for the meat, and directions for how to prep it.
While all of that info is nice, I don't have one of those gyro rotisseries...and I ain't forking out the coin for one just so I can experiment. Then I remembered...my wife bought me a sunbeam single chicken rotisserie years ago. It was a vertical rotisserie at that! A little redneck engineering and BAM!! Doner Kebap rotisserie.
So, here is the work in progress...
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I cut the meat too thick on that batch, so I'll post up today's attempt in a few.
Divemaster
01-05-2014, 10:47
So, I was reminiscing the other day about the awesomeness of the Doner Kebap. Just so happened I decided to youtube it and found a video showing the process. I have a few middle-eastern guys that work upstairs, so I got a recipe for the spices for the meat, and directions for how to prep it.
While all of that info is nice, I don't have one of those gyro rotisseries...and I ain't forking out the coin for one just so I can experiment. Then I remembered...my wife bought me a sunbeam single chicken rotisserie years ago. It was a vertical rotisserie at that! A little redneck engineering and BAM!! Doner Kebap rotisserie.
So, here is the work in progress...
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I cut the meat too thick on that batch, so I'll post up today's attempt in a few.
Genius! :lifter
So, here is the beginning of today's batch. The first attempt was lamb...meh...the second was beef (pretty good)...today's is Pork (yeayeayea...I know).
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I have high hopes for this batch.
...and BOOYAH!!!! Just like Germany!!!
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Team Sergeant
01-05-2014, 11:42
Looks pretty damn good!
Looks pretty damn good!
It is! Wife makes pretty good tsaziki, and the spice mix the boys from upstairs gave me (along with the advice on preparation) worked out better than I expected. From there it has been experimenting with different meat. Next batch is going to be chicken.
...and BOOYAH!!!! Just like Germany!!!
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OH that looks amazing! Nice job, great ingenuity!
Well it's been snowing since yesterday afternoon, we'll probably total another foot by the time it stops. (if it does :D ) The next two days will be ridiculously cold with air temps in negative digits and wind chills around -35 to -45 degrees.
Decided to make some soup today, should keep me warm the next few days. Just threw together all these ingredients I had available.
Heat EVOO in heavy bottomed pot. Add carrots season with dried thyme, oregano, kosher salt and pepper, saute for about 5 min. Add celery, leeks, red pepper flakes and garlic, season with a bit more thyme, oregano, salt and pepper. Saute about 5-7 minutes then add a teaspoon tomato paste and cook another couple minutes.
Add chopped escarole, incorporate into veggie mixture and re-season with same spices above. Add one 15oz can diced San Marzano tomatoes, 4 cups chicken broth, Parmesan cheese rind and 1 bay leaf.
Bring to boil, reduce to simmer for 20-30 min or until carrots are tender. Add fresh basil, cilantro and lemon zest at the end of cooking time.
I served the soup over Farro with a sprinkle of freshly grated Parmesan cheese.
Fool proof Farro
I like to use the Trader Joe's quick cook Farro. I simply boil it like I would pasta for about 10 - 12 minutes. Drain and drizzle with EVOO, season with sea salt, lemon pepper, thyme, fresh lemon zest and granulated garlic powder.
mark46th
01-08-2014, 17:31
Don- I am going to look for one of the chicken rotisseries. I have always wanted to make Gyros and Carne al Pastor. For tzatziki sauce, I use Greek yogurt, much thicker for a richer sauce...
Gypsy that soup looks great !
Don, points for creativity...and the final result looks succulent !!
I'm gonna wash a bunch of Idahos, coat them in olive oil, punch 'em six times each with a fork, roll 'em up in foil and stick 'em in the coals 'til they get soft. While they're baking, I'll fry some maple bacon, chop up some white onions, chives and a jalapeno. When they're ready, I'll pop 'em open, put 'em on a cookie sheet, and lay big thick slces of colby jack on them, then I'll sprinkle the bacon bits, onions, chives and jalapeno pieces on top and hit it with a couple shakes of black pepper, stick it under the high broiler 'til the jack melts, and chow down, skins and all. :cool:
I'm gonna wash a bunch of Idahos, coat them in olive oil, punch 'em six times each with a fork, roll 'em up in foil and stick 'em in the coals 'til they get soft. While they're baking, I'll fry some maple bacon, chop up some white onions, chives and a jalapeno. When they're ready, I'll pop 'em open, put 'em on a cookie sheet, and lay big thick slces of colby jack on them, then I'll sprinkle the bacon bits, onions, chives and jalapeno pieces on top and hit it with a couple shakes of black pepper, stick it under the high broiler 'til the jack melts, and chow down, skins and all. :cool:
Somehow I envision Granpa Jones quoting the above on a vintage episode of HEE HAW, you do paint a picture!
Gypsy that soup looks great !
Thanks! I must say...it rocked. :D
So had to share. My trainer is from Mexico, her family came over when she was in HS. Her grandmother is visiting and made Mole, she brought me some yesterday. She told me to heat up a tortilla in a pan, add some shredded chicken and the mole and chow down. WOW it was fantastic, spicy as hell!
gillotine
01-09-2014, 00:36
wow...
I must say that just brought back some memories of 1/10 "Yufka" kabob in downtown Stuttgart... I just had a flashback of us trying to fit 5 guys in a smart car.... What am I having tomorrow? My girl and I heading to Keystone, Snapps and chocolate in the am, prob about 6 runs on the slopes, then maybe a sandwich at 12k feet. Life is good, Great day to be alive..
Don- I am going to look for one of the chicken rotisseries. I have always wanted to make Gyros and Carne al Pastor. For tzatziki sauce, I use Greek yogurt, much thicker for a richer sauce...
The tsaziki is home made. Greek yogurt, cucumber, dill garlic, lemon juice, and whatever else my wife throws in it. Seems to always be better on day 2 or 3.
mark46th
01-10-2014, 08:53
Yup- That's the way I make it! Good stuff!!
Biscuits Beyond quick and easy to make.
4 cups Bisquick
1 cup 7 UP
1 cup sour cream
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