View Full Version : Who's making what today?
Team Sergeant
04-16-2011, 08:37
Who's making what today?
I'm thinking chili....with a mix of beef and pork.
Tatonka316
04-16-2011, 09:36
... I'm making the gun extraveganza (... or at least starting it!) for the one, the ONLY - The Reaper!!!:D:eek::p
molon labe:lifter
Pancakes, bacon strips, eggs, country style potatoes, coffee (black).
Making Gumbo to fill up before our night Dive tonight.......
Need the energy ......;)
Was working on trying a batch of chillie but the wife vetoed it.
Front moving through late this afternoon with rain so it looks like the grill is out.
Might just run up to Food Lion and get some pork chops and kraut. Go good with mashed taters, gravy and peas. Got to have peas with mashed taters and gravy. Little taters and gravy on the fork, flip, dip in the peas and away you go.
Not making anything today since it is my birthday. I was going to cook some of the trout caught today (opening day of trout season), but with the weather having changed, plans have also changed and will be going to the local Thai restaurant
Brineing a chicken Peruvian chicken tomorrow. I really need to learn to home deep fry so I can do the yuka fries too.
Chicken noodle soup for my aunt who's sick.
And for me either Pesto bean soup or peas with pasta soup...an old family favorite. It's definitely chilly enough for chili today, though.
Well that came out better than I thought it would.
Wife and kids were gone and I was getting a little hungry. Nothing that really went together.
I pulled out a can of Spam, cubed it up fairly small, put it in a fry pan with a little oil to crunch up a bit. When it was just about done put some of the M-I-L's left over Coleslaw on a couple of flour tortillas, nuked that for 40 seconds, put the fried Spam on top and gave the works a couple of shots of yellow mustard.
The flavors went together pretty good.
Made Chef Penn's Mac and Cheese, my sis's new favorite dish! All I can say is she is very picky about what she eats, and when cooking for blind folks, the arouma and flavors are more important than presentation. ;)
His recipe knocks all others out of the park...(and goes great with fried chicken!)
http://www.professionalsoldiers.com/forums/showthread.php?t=19156&highlight=macaroni+cheese
2# of Macaroni
1# of Velveeta Cheese
5oz. Of Phial. Cream Cheese
4oz. Heavy Cream
2oz. Reggiano Parm.
1oz. Sweet Butter
Step 1
Cook the Macaroni
Step 2
In a Large Bowl over a double boiler combine all the ingredients. Stir occasionally until smooth.
Step 3
Pour on top of the Cooked Macaroni and drained Macaroni. Stir to incorporate.
Step 4
Add the butter and again mix well. Place in bowls.
Snaquebite
04-16-2011, 13:11
Gorganzola stuffed prok chops with fresh chives and bacon, fried green tomatos, and re potato salad.
Chili, also, but I'm cheating. Carroll Shelby's Chili Mix with Jimmy Dean's Hot Sausage. Then again, we are camping on our dirt in AZ. ;)
Pat
mojaveman
04-16-2011, 14:26
Just put a nice frozen cheese and spinach pizza in the oven. :p
Saturday is Mama's day off! But for a lazy Sunday evening we will have Mexican vegetable soup garnished with tortilla chips, accompanied by rustic multigrain boule.
Red Flag 1
04-16-2011, 16:20
Chicken noodle soup for my aunt who's sick.
And for me either Pesto bean soup or peas with pasta soup...an old family favorite. It's definitely chilly enough for chili today, though.
Can't beat chicken noodle soup if you feel poorly, my best to you and your aunt.
Linguini, meat sauce from scratch using Jimmy Dean Italian sausage with olive oil, garlic, and some red wine. Will also add Fiatos mild Italian link sausage.
RF 1
Peanut butter (crunchy) on a lightly toasted store sliced whole wheat...with banana's...when you have to eat like 'the king'...
Just had scallop potatoes, spiral glazed ham (just out of the oven), whiskey, Stellas, and now going shopping, most likely to hear, "hold my purse", and "watch the cart".
Hope there is more whiskey later. Coloring Easter Eggs tonight, sure needing another shot.
Team Sergeant
04-16-2011, 18:02
Brineing a chicken Peruvian chicken tomorrow. I really need to learn to home deep fry so I can do the yuka fries too.
Looks like a good recipe (below). The more oil the better (six cups) so you don't cool the oil when frying. Do it in small batches, keep the fries warm in the oven. Make sure you have a good frying thermometer.
http://www.foodnetwork.com/recipes/guy-fieri/yucca-fries-recipe/index.html
x SF med
04-16-2011, 18:24
Grilled Boneless Pork Chops spiced with onion, garlic, fresh ground Pepper Melange and some smoked Hungarian Paprika (over Kingsford mesquite briquets)
Grilled Broccoli (a dash of garlic oil and right over the coals)
Sauteed Noodles and 'shrooms (Have to use the stove)
I was liking TS's chili idea this morning and was going to do the same but the sun broke through and the temp went up so I sauteed mushrooms with basalmic vinagar, olive oil and garlic and slow BBQ'd a 1 pound porterhouse with Montreal seasoning.
Cooked the garlic slow to carmelize without burning them in the olive oil on the BBQ side burner.
Dinner was not just a meal tonight, it was an amazing experience where I couldn't decide whether I wanted the last bite to be the steak or the mushrooms. It was like getting a massage and wondering where the time went.
It helped I was watching the Stanley Cup Playoffs at the time.... :D
Team Sergeant
04-16-2011, 18:34
Peanut butter (crunchy) on a lightly toasted store sliced whole wheat...with banana's...when you have to eat like 'the king'...
Ive replaced the "have gun will travel" to "have culinary tools will travel...";)
We can make the banana peanut butter thing into a cool "amuse bouche".
grilled lemon chicken with a grilled veggie salad with bell peppers, zuccs, eggplant, asparagus and a mushroom, mozzarella, olive garnish. oh yeah, tangaray and tonics too. :)
Team Sergeant
04-16-2011, 19:18
grilled lemon chicken with a grilled veggie salad with bell peppers, zuccs, eggplant, asparagus and a mushroom, mozzarella, olive garnish. oh yeah, tangaray and tonics too. :)
I like the way you cook! Tell me more about the the lemon chicken......
greenberetTFS
04-17-2011, 05:51
*sigh* I do miss the husband's cooking.
Am I understanding this right,are you a single girl now?............;)
Big Teddy :munchin
greenberetTFS
04-17-2011, 05:54
Grilled Boneless Pork Chops spiced with onion, garlic, fresh ground Pepper Melange and some smoked Hungarian Paprika (over Kingsford mesquite briquets)
Grilled Broccoli (a dash of garlic oil and right over the coals)
Sauteed Noodles and 'shrooms (Have to use the stove)
Now that sounds really good............;)
Big Teddy :munchin
Can't beat chicken noodle soup if you feel poorly, my best to you and your aunt.
Grazie. I love chicken noodle soup almost any time. I've been adding freshly sqeezed lemon juice at the end to brighten it a bit. Mmmmmmmm!
Tonight it's shrimp scampi over linquine and a salad with kalamata olives, cucumbers, tomatoes, cannelini beans, cracked pepper, ground sea salt, oregano, a drizzle of good EVOO and freshly squeezed lemon juice.
Last night I made black bean Turkey chili with honey/green pepper corn bread.
x SF med
04-17-2011, 10:20
I don't know what to do tonight.... the grill is definitely the preferred method of cooking.... (there is this odd color to the sky and this big yellow thing hanging up there - I believe it might be an alien spaceship or something... there are no wet things dropping from the heavens either...
Chicken or buffalo?
Asparagus or Broccoli?
Definitely Yukon Gold potatoes and onions (in foil over the coals)
Salad or no Salad?
Decisions, Decisions.... Luckily,I have a long day to think about it and figure out what to prepare...
Team Sergeant
04-17-2011, 11:34
Tonight I'm thinking Roasted Rib Steak, with Golden Chanterelles, Pommes Anna, Bordelaise sauce and broccoli parmesan. Recipe is from "The French Laundry Cookbook" by (Chef) Thomas Keller
The broccoli parmesan is my idea, everything else comes from the cookbook. I've made everything except the "Roasted Rib Steak" it looks like a cross between prime rib and a steak.
http://www.amazon.com/French-Laundry-Cookbook-Thomas-Keller/dp/1579651267
Another good cook book is Ad Hoc at Home (http://www.amazon.com/gp/product/1579653774/ref=pd_lpo_k2_dp_sr_3?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=1579651267&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0F5A57FZTY6BVQ2A6Q5J#_)
Grilled steaks I marinated this morning and seasoned with a local combination of spices called "Honey Buzz." Combined with potatoes baked in coals on the grill and served with some fresh asparagus from the garden.
Of course, after that lunch, hard to get motivated to get moving!
Grilled wild salmon w/EVOO and herbed sea salt; steamed broccoli w/lemon; ginger lentil rice (package); and blackberries. Colorful plate.
Grilled lamb chops (marinated with freshly squeezed meyer lemons, fresh chopped rosemary & mint, with a little garlic and a smidge of thyme), peas and fingerling potatoes (look like little dog turds- but actually are amazing) freshly baked rye bread (from bakery, of course) and strawberries and blueberries. Sunday night dinner!!
craigepo
04-17-2011, 16:30
will probably do some jamacian jerk pork. Pretty easy to cook, hard part is putting the sauce together.
TS,
Zest of 2 lemons, juice of same, olive oil, salt and pepper. We would have done more but we ran out of thyme.
Peruvian chicken is finished dishes are done and the leftovers are shredded and packed for lunches tomorrow.
TS, What do you have on making puff pastry simple? I can see these chicken left overs becoming world class empanadas if I can unlock the pastry riddle.
Team Sergeant
04-17-2011, 17:37
TS,
Zest of 2 lemons, juice of same, olive oil, salt and pepper. We would have done more but we ran out of thyme.
I have a great recipe for an herb crusted chicken breast and a lemon beurre blanc that's out of this world....;) (I'll bring it with me when I come out your way!)
Team Sergeant
04-17-2011, 17:51
Peruvian chicken is finished dishes are done and the leftovers are shredded and packed for lunches tomorrow.
TS, What do you have on making puff pastry simple? I can see these chicken left overs becoming world class empanadas if I can unlock the pastry riddle.
I use puff pastry out of the box......;)
I'm a French trained "culinary" cook, you need to have a chat with a P&B cook. (Patisserie and Baking);)
x SF med
04-17-2011, 19:16
I don't know what to do tonight.... the grill is definitely the preferred method of cooking.... (there is this odd color to the sky and this big yellow thing hanging up there - I believe it might be an alien spaceship or something... there are no wet things dropping from the heavens either...
Chicken or buffalo?
Asparagus or Broccoli?
Definitely Yukon Gold potatoes and onions (in foil over the coals)
Salad or no Salad?
Decisions, Decisions.... Luckily,I have a long day to think about it and figure out what to prepare...
Long day turned out longer than expected... had to rebuild a lawnmower prior to cutting the yard... just got done with both tasks - hungry and don't want to cook now... wife offered to take me out if I shower because I smell like gasoline and grass clippings - essentially like a goat wearing an ied.
The broccoli parmesan is my idea,
TS, how did you make yours? I break up the Broccoli, toss with EVOO, lemon pepper, a squeeze or two of fresh lemon (I'm on a lemon kick) garlic, a little sea salt and freshly grated parmesan...bake 350 for about 20 minutes or so.
Snaquebite
04-18-2011, 17:21
Tea Kettles
Team Sergeant
04-19-2011, 16:58
TS, how did you make yours? I break up the Broccoli, toss with EVOO, lemon pepper, a squeeze or two of fresh lemon (I'm on a lemon kick) garlic, a little sea salt and freshly grated parmesan...bake 350 for about 20 minutes or so.
Blanch and shock.
Cut the broccoli into crowns. Large pot of boiling water and a bowl of ice water. Place a handful of broccoli in the boiling water, this takes maybe 1 min depending on how much water and how much broccoli you're using. Boil until just fork tender, then into the ice water. Stop the cooking and remove from water and place in fridge until ready to use.
Now it's ready for a very quick saute in butter, season, plate and sprinkle with Parm and lemon zest.;)
Blanch and shock.
Cut the broccoli into crowns. Large pot of boiling water and a bowl of ice water. Place a handful of broccoli in the boiling water, this takes maybe 1 min depending on how much water and how much broccoli you're using. Boil until just fork tender, then into the ice water. Stop the cooking and remove from water and place in fridge until ready to use.
Now it's ready for a very quick saute in butter, season, plate and sprinkle with Parm and lemon zest.;)
Very nice, will try this next time...thanks for sharing!
mark46th
04-20-2011, 15:31
Grilled wild boar loin- Marinated in what was described to me as a Korean style marinade.
1/2 Cup Soy sauce
1Tbsp Chili Oil
1 Tbsp fresh minced garlic
1 Tbsp fresh grated ginger
1 tsp lemon zest
1Tbsp lemon juice
I use a meat tenderizer to poke holes in the loin. You can use a fork if you don't have one. Marinate for at least 2 hours. Grill like a steak until 150 degrees internal temp. I let it rest for 20-30 minutes then slice it into 1/2 inch slices, pour a little of the marinade over it, sprinkle with sesame seeds and sliced scallions, serve. A nice cab or Pinot goes down well with it...
Team Sergeant
04-20-2011, 16:43
Grilled wild boar loin- Marinated in what was described to me as a Korean style marinade.
1/2 Cup Soy sauce
1Tbsp Chili Oil
1 Tbsp fresh minced garlic
1 Tbsp fresh grated ginger
1 tsp lemon zest
1Tbsp lemon juice
I use a meat tenderizer to poke holes in the loin. You can use a fork if you don't have one. Marinate for at least 2 hours. Grill like a steak until 150 degrees internal temp. I let it rest for 20-30 minutes then slice it into 1/2 inch slices, pour a little of the marinade over it, sprinkle with sesame seeds and sliced scallions, serve. A nice cab or Pinot goes down well with it...
I do almost the same thing with flank steak except use lime where you use lemon and a couple tbsp of Worcestershire sauce also. You use chili oil, I use red pepper flakes.
Tonight is fish tacos. yummie
mark46th
04-21-2011, 08:30
TS- Yep. It is great with flank steak. Good stuff!!
Team Sergeant
04-21-2011, 17:48
TS- Yep. It is great with flank steak. Good stuff!!
I bring it to room temp (a couple hours on the counter) grill it for about 3 minutes each side and let it rest. I cut it real thin against the grain and on a bias. I then usually put it on some sort of salad. One of my fav's also.
Tonight - grilled bone-in ribeye and asparagus, garlic mashed potates, a Cardinal Zin Beastly Old Vines Zinfandel.
The asparagus was marinated for an hour in a gallon zip-lock containing olive oil and Italian herbs before grilling.
Richard
Team Sergeant
04-21-2011, 18:22
Tonight - grilled bone-in ribeye and asparagus, garlic mashed potates, a Cardinal Zin Beastly Old Vines Zinfandel.
The asparagus was marinated for an hour in a gallon zip-lock containing olive oil and Italian herbs before grilling.
Richard
Richard, The chef's will correct me if I'm wrong but with fruits or veggies you macerate, not marinate.
Marinate means to coat or immerse foods in an acidic-based liquid or dry rub, to tenderize and flavor before cooking. Food is marinated in a marinade.
You could blanch and shock the asparagus (way ahead of time) and then a quick saute in your oil and herb blend...... just a thought.;)
mark46th
04-21-2011, 18:22
You should be on your second bottle of pinot or cabernet while the flank steak is resting. I have been using the infra-red burner lately for grilling. I put a pie pan full of Oak chips in first to get them smoking, then put on the meat. Good results.
Richard- I'm going to try your asparagus. Sounds tasty...
Richard, The chef's will correct me if I'm wrong but with fruits or veggies you macerate, not marinate.
Marinate means to coat or immerse foods in an acidic-based liquid or dry rub, to tenderize and flavor before cooking. Food is marinated in a marinade.
You could blanch and shock the asparagus (way ahead of time) and then a quick saute in your oil and herb blend...... just a thought.;)
Macerate it is. Who would ever think cooking demnded more than enough hot sauce to make 'it' edible. :D
Richard :munchin
mark46th
04-21-2011, 18:42
Lately I have been stir frying my broccoli, asparagus and other vegetables. I do it quick and hot so the vegetables still have a snap to them. Sometimes I use soy or oyster sauce (corn starch for a thickener) for a different flavor profile. Soy for salty, oyster sauce for a sweeter taste. My wife is Chinese, I learned from her mother who was a terrific Cantonese cook...
You could blanch and shock the asparagus (way ahead of time) and then a quick saute in your oil and herb blend...... just a thought.;)
Roasting is another excellent way to prepare asparagus (and other veggies). Toss with EVOO, Sea Salt and lemon pepper and whatever herbs are preferred.
Have a taste for pasta tonight.
Rigatoni with roasted chicken, roasted red and green peppers and pesto. Salad of mixed greens and spinach with cucumbers, tomatoes, kalamata olives and lemon pepper, dressed with EVOO and fresh squeezed lemon juice.
Team Sergeant
04-23-2011, 18:43
Have a taste for pasta tonight.
Rigatoni with roasted chicken, roasted red and green peppers and pesto. Salad of mixed greens and spinach with cucumbers, tomatoes, kalamata olives and lemon pepper, dressed with EVOO and fresh squeezed lemon juice.
Why don't you kill two birds with one stone and make a olive oil lemon vinaigrette? 3 parts oil to one part acid, season and then balance. I'd use some lemon zest also. :munchin
Lemon peppered salmon and macerated asparagus (olive oil w/Italian herbs) on the grill + a bottle of Chateau Montelena 2007 Chardonay = dinner tonight!
Richard :munchin
And we went where for dinner, the stockyards?
Team Sergeant
04-23-2011, 19:53
And we went where for dinner, the stockyards?
NO CHEF, I did mise en place for chili!!!!!!!!;)
And we went where for dinner, the stockyards?
Next time we'll do my place, OK. :D
Richard
Mustang Man
04-24-2011, 06:49
Lent is over and today is Easter. 40 days with out meat, it's time to break out the lamb over the spit fire!! :)
Simple, but good. Ham, green beans, and potatoes...cooked in a pressure cooker. Washed down with a Berwick Brewing Company, Atomic Punk IPA. And shared with family and friends.
Life is good!
I'm going to try Roses for my main squeeze.. Here are step by step instructions..
Enjoy.. :D
http://www.ebaumsworld.com/pictures/view/81447956/
PedOncoDoc
04-24-2011, 08:33
My son got up early to help me cook breakfeast for the ladies of the house. Bacon, eggs scrambled in bacon grease, whole-grain toast.
Nothing extravagant, but great bonding and talk time for a man and his son.
The gals were pleasantly surprised by breakfast before the Easter egg hunt, and my son was proud of his role in preparing the surprise.
Team Sergeant
04-24-2011, 08:41
Firing chili this morning....... should be done by dinner....
Did some gravlax for later in the week and have a leg of lamb (defrosting) on standby. Where's SwatSurgeon?
WholeManin2010
04-24-2011, 09:15
Good ol' duck today - indirect heat on the grill. Swiss chard sauteed in the duck fat, mashed cauliflower, probably roast some sweet potaters. I wish I'd marinated the duck a few days like I did at Christmas!
Why don't you kill two birds with one stone and make a olive oil lemon vinaigrette? 3 parts oil to one part acid, season and then balance. I'd use some lemon zest also. :munchin
Oh, I have. And I always add some zest when I'm using lemon to enhance the flavor.
You'll probably think I'm weird but I get better balance adding ingredients individually. :rolleyes: :D
I've been experimenting with blood orange infused olive oil, it's quite good. So far I've sauteed and/or roasted veggies with it and have brushed it on some chicken with a bit of orange zest and a squeeze of the orange juice.
I made Green Tea poached Salmon with Black rice and steamed snow peas.....sorry, no pictures this time.
mark46th
01-07-2012, 21:09
I may have posted this before but I made it again tonight.
Grilled Flank steak marinated in a Korean style marinade, steamed rice and stir fried baby bok choy.
Marinade:
1/2 cup Soy sauce
5 minced garlic cloves
1 Tbsp minced fresh ginger
1 Tbsp Chili oil
1 Tbsp Sesame oil
1 Tbsp Lemon juice
2 Chopped scallions
1 Tbsp Sesame seeds
Reserve a couple ounces of the marinade. Marinate for 2 hours or more before grilling. I grill the flank steak to medium rare. Pour the reserved marinade over the meat after slicing the meat just before serving.
Made Chicken Scallopine stuffed with shredded Fontina cheese and fresh sage leaves.
After rolling and browning the chicken I deglazed the pan with some red wine, after reducing added diced tomatoes and tomato paste with the usual suspects (basil, oregano, garlic, red pepper flakes, parsley, sea salt and freshly cracked pepper) for the sauce.
Saw Giada making it on the FN so gave it a try. Her sauce was only the reduced wine, tomatoes and red pepper flakes. I did it differently, and I think next time I'd also prefer to chop the sage instead of leaving the leaves whole.
Not bad for a first time try.
Stopp700
01-10-2012, 11:00
Well last night I CUI (cooked under the influence). Left over roast beef, green beans, red bliss potatoes and brown gravey. Not bad.
Tonight I am going to make a red sauce, eggplant parm, hot italian sausage and meatballs. Al lpretty easy, takes about 2 hours for all. The eggplant is a plain, fried frozen prepared type. Very good and no big mess to clean up. The only thing the eggplant misses is that taste of olive oil.
The wife has to help me with the garlic bread though. she has just the right amount of garlic to butter for a "drenched" type of garlic bread. She covers all of the bread with the ingredients, bakes it for an hour. :munchin
Tweeder11
01-10-2012, 17:58
Having some leftover Caldo Gallego, it's always better the next day! :)
Take care,
Tweeder
I made this Parsnip Cream to serve with Seared Long Island Bay Scallops and Caviar.
The cream is made from the trimmings, reduced to consistency, the parsnip are slow roasted then pureed. The dish was so good we forgot to photograph the plating.
One of the sexiest dishes I've ever eaten.
mark46th
01-10-2012, 22:33
Gypsy- Your Lobster Mac sounds great. I copied it and put it into my recipe book.
Penn- Very nice- A lot of subtle textures and flavors at work in that bowl...
Well last night I CUI (cooked under the influence). Left over roast beef, green beans, red bliss potatoes and brown gravey. Not bad.
Tonight I am going to make a red sauce, eggplant parm, hot italian sausage and meatballs. Al lpretty easy, takes about 2 hours for all. The eggplant is a plain, fried frozen prepared type. Very good and no big mess to clean up. The only thing the eggplant misses is that taste of olive oil.
The wife has to help me with the garlic bread though. she has just the right amount of garlic to butter for a "drenched" type of garlic bread. She covers all of the bread with the ingredients, bakes it for an hour. :munchin
Ahem. :D Regarding the gravy, aka pasta sauce, the best way to make it is on a day when you have the time to cook it low and slow for about 4 hours. The ingredients must marry in order to taste the best.
You could warm up the eggplant slightly by giving it a 1 minute fry on both side in some olive oil.
If you want to impress the wife with some good garlic bread, mix equal parts of butter and olive oil in a fry pan. Smash a few or several :D garlic cloves and put into the oil. Cook on low for a few minutes then let it set at least 20 minutes so the garlic infuses oil/butter mixture. (alternately you can crush/mince the garlic and leave it in the mix so you can get garlic pieces on the bread) When you're ready to make the bread, dip slices into the garlic butter/oil, sprinkle with some sea salt and freshly cracked pepper (or not) and broil it, watch closely so it doesn't burn! It won't take long, maybe 5 minutes or less.
Stopp700
01-12-2012, 08:12
Ahem. :D Regarding the gravy, aka pasta sauce, the best way to make it is on a day when you have the time to cook it low and slow for about 4 hours. The ingredients must marry in order to taste the best.
You could warm up the eggplant slightly by giving it a 1 minute fry on both side in some olive oil.
If you want to impress the wife with some good garlic bread, mix equal parts of butter and olive oil in a fry pan. Smash a few or several :D garlic cloves and put into the oil. Cook on low for a few minutes then let it set at least 20 minutes so the garlic infuses oil/butter mixture. (alternately you can crush/mince the garlic and leave it in the mix so you can get garlic pieces on the bread) When you're ready to make the bread, dip slices into the garlic butter/oil, sprinkle with some sea salt and freshly cracked pepper (or not) and broil it, watch closely so it doesn't burn! It won't take long, maybe 5 minutes or less.
Back when we were first married my wife would make an all day sauce(she calls it a sauce), sounds like yours. she would save pork bones and put them in the freezer to use in the gravy. Thanks for the info on the bread!
Gypsy- Your Lobster Mac sounds great. I copied it and put it into my recipe book.
Hope you enjoy! Got the recipe from Ina Garten on Food Network.
Back when we were first married my wife would make an all day sauce(she calls it a sauce), sounds like yours. she would save pork bones and put them in the freezer to use in the gravy. Thanks for the info on the bread!
Oh yes, pork bones, necks you name it...then again a quick sauce is always good too. You're welcome!
Made 13 bean soup tonight.
1 package 13 beans
3 ham hocks
1 med onion
8 cloves garlic
2 celery stalks, also some of leafy portion
1 can diced tomato
2 can tomato sauce
salt, pepper, chilli powder, bay leaves to taste.
soaked beans over night, placed in crockpot on low with ham hocks in a.m., with onion and garlic.
Had to transfer to bigger pot in evening to add other ingredients, plus beans were not quite done yet.
After about 1 hour of additional simmering, it came out pretty close to perfection.
EDIT: Looks like I made a gallon, maybe a gallon and a half or so. Plenty for family and leftovers.
mark46th
01-21-2012, 20:49
Gypsy-I made your seafood Mac tonight. Thanks! I owe you one.... It was delicious!
Serves: 4 waffles
Ingredients:
* Waffles:
* 1 cup all-purpose flour
* 1/2 cup Yuengling Traditional Lager
* 1/4 cup whole milk
* 1/4 cup vegetable oil
* 1 egg
* 4 teaspoons sugar
* 1 teaspoon baking powder
* 1 teaspoon pure vanilla
* 1/2 teaspoon salt
* 1/4 teaspoon baking soda
* ---
* Rosemary-vanilla syrup:
* 1/2 cup pure maple syrup
* 1/2 teaspoon pure vanilla
* 1 sprig (about 3 inches) fresh
* rosemary
*
Instructions:
• Combine the flour, sugar, baking powder, salt and baking soda in a medium bowl. In a separate bowl, whisk together the egg, lager, milk, oil and 1 teaspoon vanilla. Pour the egg mixture into the dry ingredients, and stir until just combined, taking care not to overmix. Let the batter sit 30 minutes.
• While the batter rests, combine the syrup, remaining 1/2 teaspoon vanilla and rosemary in a small saucepan over medium-low heat. Bring to a simmer, then keep warm over low heat.
• Preheat a waffle iron. Spoon between 1/3 and 1/2 cup of the batter onto the grid (no need to oil it first; the oil in the batter is sufficient). Spread with a rubber spatula, cover and cook according to the manufacturer’s directions until golden and crisp. Repeat with remaining batter, and serve immediately with the warm syrup.
• For crispy waffles, place cooked waffles directly on the bottom rack of a preheated 400-degree oven for 2 to 3 minutes.
Gypsy-I made your seafood Mac tonight. Thanks! I owe you one.... It was delicious!
It IS good, isn't it? Glad you enjoyed it! Ina Garten can really put a great spin on a classic!
Stopp700
01-25-2012, 07:36
Ok, today I have chuck roast covered with a half cup soy sauce, 1/4 cup brown suger, half cup of red vineger, a ton of garlic chopped, two onions chopped with a red pepper chopped. On "topp" of it are three sliced portabella mushrooms. This is an all day cook, 10hours on low. I think I should of put some hot peppers in it, maybe at noon time I will do that. Sounds good.:munchin
Just made up a big pot of....
ratatouille, with chicken. :D
Roasted some sweet potatoes and even made some cornbread. I know...odd combination. But good.
mark46th
02-05-2012, 18:43
Last night made Roast Loin of Wild Boar stuffed with Chorizo, sauteed zuchinni, summer squash, baby carrots and mushrooms and Red Beans and Rice. I sliced open the loin, cut a V shape out of the bottom piece where I placed the Chorizo. I laid the V shaped piece along the edge then replaced the top piece of the loin. I used a dry rub on the meat then roasted it for 1 hour at 375. I pulled it from the oven to rest and drizzled a Carolina vinegar/mustard sauce. Wine was a Paso Robles, California Cabernet. I was not at home so no pictures but it was very good...
Just made Ma Hor, "Galloping Horses," a Southeast Asian dish. It is basically a Lettuce Wrap, and here is my spin...
Have the butcher grind a sirloin steak for you, course.
Buy a head of Butter or Bib lettuce.
Dry roast some peanuts, and rough chop.
Grab some Mayo, and whisk in some chopped chipolte peppers.
Get a watermelon, peel and cube the meat in a medium dice.
Grate some fresh ginger into a a small bowl.
And finally, have some freshly ground roasted Cumin.
Now you are ready to gallop!:D
*Peel the lettuce into leaves, then half into cups.
*Sprinkle the cumin onto the watermelon cubes and toss in the bowl.
*Brown the steak, adding a little soy sauce and fresh ginger.
*Place a heaping spoonful of meat into the lettuce cup and top with the cumin dusted watermelon.
*Top with chopped peanuts, and drizzle the chipolte mayo on last.
*Enjoy!
Holly
Team Sergeant
02-10-2012, 00:29
Last night made Roast Loin of Wild Boar stuffed with Chorizo, sauteed zuchinni, summer squash, baby carrots and mushrooms and Red Beans and Rice. I sliced open the loin, cut a V shape out of the bottom piece where I placed the Chorizo. I laid the V shaped piece along the edge then replaced the top piece of the loin. I used a dry rub on the meat then roasted it for 1 hour at 375. I pulled it from the oven to rest and drizzled a Carolina vinegar/mustard sauce. Wine was a Paso Robles, California Cabernet. I was not at home so no pictures but it was very good...
If you need a sous chef let me know, I can be in Kalif in a few hours.......;)
mark46th
02-10-2012, 14:48
TS- I thought you are the Executive Chef? I'm the sous chef...
Team Sergeant
02-10-2012, 14:52
TS- I thought you are the Executive Chef? I'm the sous chef...
We can work that out if we're doing roast loin of wild boar! I'm a pretty good cook. Have knives will travel. (I think I read that my knives cannot be over six inches by Calif law and I cannot be in possession of more than 3 at a time.;))
mark46th
02-10-2012, 15:09
Well, that was my last loin. I am going up to King City, next month to shoot another pig. You are more than welcome to join us....
21410Made 2 lbs of catfish tonight. Mac n cheese from a box, green beens on the stove.
The catfish was dredged in whole buttermilk, and a mix of corn meal, flour, cayanne pepper, garlic powder, black pepper, and salt. I just kind of eyeballed the portions.
That was left to sit for five minutes and dipped and dredged a second time.
Fried in about a half inch (I am cleaning my tape measurer now;)) of olive oil as we were out of vegetable oil.
My best batch was the last as the oil was at a good temperature.
Peach cobbler from the frozen food section for desert.
TOMORROW:
March Madness finger foods...
fried mozzarella sticks homemade (ranch and marinara), and veggies tempura style, also homemade. Ice bath panko, and dipping sauce, instant dashi base, though I usually make my own dashi.
My wife picked these Ribeyes for dinner.....one pound each. Have I ever mentioned how much I hate electric stoves?
And the finished product.
Looks delicious! I hate electric stoves as well.
I made Quiona with roasted red peppers and roasted mushrooms. Seasoned with cilantro, chives, garlic, lemon zest, a bit of lemon juice, sea salt and some red pepper flakes.
Made this yesterday, just a Crudité, using fresh carrots, celery, snowpeas, red and yellow bell peppers, shitake mushrooms, kalamata olives, cherry tomato, and a few other things...
This is a classic dish that can be very simple to make, is low calorie, and you can utilize fresh produce to boost your energy levels...or so I have been told.:o
Served it with a fresh basil ranch, and garlic hummus.
A little research and I came across the history of Crudite, and found it quite interesting...:munchin
Holly
History
"There is no known history of crudite recipes recorded in any kind of cookbooks even those that pertain to the early French recipes. Nor does the American cuisine have any documentation of the crudités. The earliest indication of the raw vegetable platter can be traced back to 1955 when Ginette Mathiot listed the ‘Hors D'Oeuvres Cru’ in the cookbook titled ‘La Cuisine Pour Tous’."
http://www.ifood.tv/network/crudite
mark46th
03-29-2012, 21:42
I made these....
mark46th
03-29-2012, 21:53
Into this...
Care to send some to the masses?:D
Team Sergeant
03-30-2012, 08:51
Into this...
Very nice!!!! What's your recipe?
mark46th
03-30-2012, 09:07
TS- These are Bratwurst, I also made Cheese Brats, Spicy Italian links and Hot Links. I am at work, now, when I get home I will send you the recipes. I got them on line then experimented until I got them where I wanted.
That sausage looks mighty tasty, Mark.
I'm not making anything myself...BUT...this is where we'll be on Sunday evening. I'll let y'all know how it goes. ;)
http://dallaschaine.org/olympic-dinner-4-1-2012/
Last Saturday, we enjoyed a four couple wine pairing dinner with the head of the Dallas chapter of the Confrérie de la Chaîne des Rôtisseurs Bailliage de Dallas, Dr Clay Cockerell, and his wife, Brenda, who also own Coquerel Family Wine Estates in Calistoga. It was an exceptional evening and his wine library (15'x15' w/8' high built-in wine storage on three walls - each slot 3 bottles deep) was...well...WAY out of my league but :lifter
This lifestyle is one of the reasons we're planning to move to our ranch in NorCal this year - a desire to spend the remainder of our days among people who enjoy the search for that next OMG bite of food and sip of wine, and looking to remove the unnecessary drama from their lives. :D
Zum wohl!
Richard :munchin
mark46th
03-30-2012, 09:25
Let me know when you get back out here, Richard. I will personally deliver some sausage to you. The Spicy Italian is great on pizza baked in a wood fired oven. I use my gas grill with oak chips and a pizza stone. Exceptional.
I think a batch of my late grandfather's special porridge would be in order this evening (or tomorrow for the UK-UofL game). However, it's nothing too exciting...just tomato soup mixed with several cups of water, ground sausage, canned corn, and potatoes. I honestly think he probably came up with it by throwing a bunch of ingredients that he found into a pot one evening when my grandmother wasn't cooking, and the rest is history. It sure is delicious! :)
Bone-in medium rare Ribeye w/Cattleman's Choice Beef Rub, tri-colored roasted potatoes (red skin, baby gold yukon and purple potatoes w/olive oil, garlic, sea salt, and spices), and grilled asparagus (coated w/Eliki extra virgin olive oil and herbs de Provance spices), served with Gloria Ferrer "Carneros" 2008 Pinot Noir.
http://www.gloriaferrer.com/carneros-pinot-noir
I only wish I had made more. ;)
And so it goes...
Richard :munchin
Team Sergeant
04-04-2012, 19:18
Bone-in medium rare Ribeye w/Cattleman's Choice Beef Rub, tri-colored roasted potatoes (red skin, baby gold yukon and purple potatoes w/olive oil, garlic, sea salt, and spices), and grilled asparagus (coated w/Eliki extra virgin olive oil and herbs de Provance spices), served with Gloria Ferrer "Carneros" 2008 Pinot Noir.
http://www.gloriaferrer.com/carneros-pinot-noir
I only wish I had made more. ;)
And so it goes...
Richard :munchin
Next time I want to see some grill marks on that beef!
I did something simple today for tomorrow, beef-bourguignon. Used Eric Ripert recipe. Will take pic's tomorrow.
http://www.aveceric.com/2011/12/24/beef-bourguignon-with-carrots/
Badger52
04-05-2012, 09:05
Into this...My idea of evolution - beautiful!
Golf1echo
04-07-2012, 07:47
Inspiring images, to say the least. I have always wanted to make some bratwurst. I'll look up some recipes, are there any tips you might add. Also I had occasion recently to eat those dry sausages you find in meat stores over in Switzerland and Germany...I can't think of their name, I sure would like to make them!
PedOncoDoc
04-07-2012, 09:30
Inspiring images, to say the least. I have always wanted to make some bratwurst. I'll look up some recipes, are there any tips you might add. Also I had occasion recently to eat those dry sausages you find in meat stores over in Switzerland and Germany...I can't think of their name, I sure would like to make them!
The term I've used/seen used is "landjagers" for the dry sausages.
mark46th
04-07-2012, 20:29
There are lots of recipes on line for sausage. Seasoning Mixes are available in many places. Brats are supposed to be made with veal but one recipe I had suggested using bacon as a substitute. It works great! Bacon makes everything better!!
Tonight -
* Italian all-pork sausages, sauteed bell peppers and onions,
* Mashed potatoes blended with milk, butter, extra sharp aged cheddar cheese, sour cream, bacon, and onions
* Doña Paula Estate 2009 Malbec (91 pts)
A good night's sleep and boot camp @ 0530.
Life is...very good! ;)
Richard :munchin
boot camp @ 0530.
Life is...very good! ;)
Richard :munchin
Is that "Boot Camp ®" or the old "Daily Dozen"? :confused: ;)
Pat
Is that "Boot Camp ®" or the old "Daily Dozen"?
Transformation Boot Camp ®
This morning's camp entailed:
1/4 mi warm-up jog
stretching/brief on today's plan (circuit 3x with 30 reps/20 reps/10 reps for each station except the sprints/stairs)
Power Jumps
Pulsing Push-ups
Sumo Squat Jumps
100m spriint
Step Repeaters (18" ledge)
4 flights of stairs to garage rooftop
Barbell Curls
Incline Pushups
Ski Jump Rope Slams
Dips
Medicine Ball Squat and Overhead Press
Kettle Bell Bentover Rows
Star Jumps
Run down ramp to Tricep Pull Downs (bands)
100m sprint
Bentover Pulsing Chest Flies w/hand wts (mine are 8#)
100m sprint to station 1 and on to next round
Our instructor mixes things up well on a daily basis and we have a very good group of ffolkes in the camp. It makes for a quick hour in the mornings I attend (M-W-F).
Richard :munchin
greenberetTFS
04-13-2012, 06:12
Transformation Boot Camp ®
This morning's camp entailed:
1/4 mi warm-up jog
stretching/brief on today's plan (circuit 3x with 30 reps/20 reps/10 reps for each station except the sprints/stairs)
Power Jumps
Pulsing Push-ups
Sumo Squat Jumps
100m spriint
Step Repeaters (18" ledge)
4 flights of stairs to garage rooftop
Barbell Curls
Incline Pushups
Ski Jump Rope Slams
Dips
Medicine Ball Squat and Overhead Press
Kettle Bell Bentover Rows
Star Jumps
Run down ramp to Tricep Pull Downs (bands)
100m sprint
Bentover Pulsing Chest Flies w/hand wts (mine are 8#)
100m sprint to station 1 and on to next round
Our instructor mixes things up well on a daily basis and we have a very good group of ffolkes in the camp. It makes for a quick hour in the mornings I attend (M-W-F).
Richard :munchin
Hummmmmmm.............:cool:
Big Teddy :munchin
mark46th
04-13-2012, 10:56
Richard- Sounds too harsh, dude! I'll stick with yoga. Welcome to California. Auuuuuuuuuuuuuuuuummmmmmmmm....
Guymullins
04-14-2012, 12:08
The whole house is permeated with the aroma of Tsuoreki. or Greek Easter Bread. My bread machine makes a fantastic loaf of this sweet cake/bread.
Nothing super great for dinner tonight, but this side dish is quick, easy and tasty. Perfect for hot days, too. It has an Asian flare, but will probably go well with just about anything.
Slice the tomato and lay the slices out on a plate. Drizzle with vinager (I've used apple cider and on a different occasion rice vinegar; apple cider is better IMO). Then drizzle with soy sauce, then two to three or so drops of sesame oil per slice. Sprinkle with pepper (I used black pepper).
You can serve right away, or let sit for about 15 minutes.
I have also made this with firm avacado added into the mix and marinated for about 30 minutes.
Beautiful weather last night to eat outside on the patio.
Italian pork sausage, sauteed bell peppers and onions, and roasted tri-color potatoes (red skin, baby gold yukon, and purple with olive oil, garlic, sea salt, and herbs de provance spices) with a 2008 Columbia Valley 'Amitage' red blend ($8 at Sam's).
LIG!
Richard :munchin
Had me an Everything Bagel with cream cheese, fresh black pepper, and thinly sliced smoked pacific Salmon. And some Macallan 12 year old scotch. Manliest bagel ever, and absolutely delicious.
Two rashers of "back bacon", two sausage links, two "over easy" eggs, Heinz baked beans, one grilled tomato, and two slices of buttered toast. Unfortunately, I'm not going to be able to once again enjoy this wonderful dish from my time across the pond in its authentic entirety until I can locate a grocery store or deli that sells "back bacon"...:rolleyes: Until then, I'll have to stick with the "streaky" style we have here.
Heinz baked beans
Heinz CANNED baked beans! :eek:
Heinz CANNED baked beans! :eek:
Even Roger Daltrey knows Heinz Baked Beans are the best! Well, at least on his side of the Atlantic that is. I'd say I've tasted better at various barbecue joints in the Southeast (especially on Beale Street!). ;)
Even Roger Daltrey knows Heinz Baked Beans are the best! Well, at least on his side of the Atlantic that is. I'd say I've tasted better at various barbecue joints in the Southeast (especially on Beale Street!). ;)
You clearly didn't search this forum for baked bean recipes! :eek:
Pat
You clearly didn't search this forum for baked bean recipes! :eek:
Pat
Unfortunately not, but you've now given me something to look over!
Just finished a bundt cake, most of it came out of the pan, followed directions and never had an issue with one before. It had lots of chocalate chips in it and I think perhaps the cake needed more than the suggested 10 minutes of cooling off prior to flopping it on the platter. Anyways thats what I am making amd like my cake I'm sticking to that story.
TS's ribs. I've done the wings before, but this is the first time for the ribs. Good day for, too. It's 95° outside (87° inside) and we're still 2 weeks from getting the a/c installed. But, the ribs are cozy in their 180° oven. ;)
Pat
Rob_Frey
04-25-2012, 13:55
A chocolate cake with chocolate frosting.
Learned this one from a Chinese gal that was my supervisor when I worked at the community college some years back.
Egg Flower Soup (3 servings):
1 can cream corn
1 can water
bring these to boil
crack and add two eggs
stir it pretty good, be sure to break up the yolk
add some soy sauce (1/2 tbsp or so)
serve into bowls
add chopped/sliced green onion
The fruit salad on the side is cut up: mango, papaya, and strawberry. Have plenty left over for breakfast tomorrow.
I used a patato peeler for the first time to skin the mango and papaya, it worked great; much better than a knife that I used to use to do the job.
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Michelle
05-17-2012, 18:03
Trying to get the teenager to eat more fish. We are all about high quality protein in this house, especially since he heads out to Fort Sill in a few months for Basic.
On Mother's Day I received a beautiful set of new Calphalon cookware. For the first time ever I have cookware not from Target. Gloves are *off* now. :lifter
The other night I made Parmesan-crusted rainbow trout filets, in a lemon garlic butter, Garnished with raw-sugar and butter candied lemon slices. Beer-batter okra fingers and steamed jasmine rice on the side.
Yeah, the okra was not on the "healthy" list, but the boys are from the South, and I have to pick and choose my battles when it comes to the menu. :)
I swear the kid that *hates fish* ate 2lbs of trout that night.
Success.
m1
Badger52
05-18-2012, 09:45
Learned this one from a Chinese gal that was my supervisor when I worked at the community college some years back.
Egg Flower Soup (3 servings):
Thanks, like that one alot. I'll pass that to #2 single-dad who is exploring ways to get munchkins to eat good stuff (or at all). Around here you can do almost anything "hearty" and if alternated with something on the side that freshens the mouth with a contrasting explosion (like your fruit selection) it goes over very well.
Michelle: Nice - drive on & exploit your powers. :D
Pork belly cut in half, 1/2 braised in: chicken stock, red wine, onion, garlic, sweet chili sauce, red pepper flakes. 1/2 rolled with Nutella, apple butter, 5 spice, chili powder, chipotle powder, red pepper flakes, cumin inside. Both skin sides crosshatched and rubbed with cinnamon, chipotle, cumin, 5 spice then seared.*
New potatoes boiled in braising liquid
Brussel sprouts baked with jowel bacon, butter fried bluegill/perch fillets with sweet chili sauce.*
The nutella mixture came out of the "swiss pig roll" while it was baking so if i do it again I'll wrap it better and use less filling. Other than that, pork fat rules. A mix of 1/3 apple butter, 2/3 nutella with chinese five spice, chipotle powder, and chili powder is pretty much like crack and i'm thinking may do some brownies iced with this and sprinkled with some super crispy jowel bacon. Also, you can fillet bluegill with a yarborough knife also in case anyone was wondering.
Good times,
Blake
Pork loin from a feral hog skinned and processed with a Barbarian-built knife; sprinkle the top with teryaki sauce, wrap in foil and roast on 350 for 50 minutes (2 pounds of meat), pull back the top layer of foil and roast for 15 more minutes.
Sides are sweet potatoes, collards "killed" with pig grease, cornbread, and maybe some of Team Sergeants' non-Taco Bell Empanadas. ;) (I don't wanna have to drive 17 miles to the store.)
greenberetTFS
05-20-2012, 09:42
Pork loin from a feral hog skinned and processed with a Barbarian-built knife; sprinkle the top with teryaki sauce, wrap in foil and roast on 350 for 50 minutes (2 pounds of meat), pull back the top layer of foil and roast for 15 more minutes.
Sides are sweet potatoes, collards "killed" with pig grease, cornbread, and maybe some of Team Sergeants' non-Taco Bell Empanadas. ;) (I don't wanna have to drive 17 miles to the store.)
Sounds good Dusty,anytime you feel like sharing I'll send you my address........;):cool:
Big Teddy :munchin
mark46th
05-20-2012, 12:44
Dusty- That sounds great- Here's my sauce/marinade for wild pork loin:
1 Cup soy sauce
2 Tbs minced fresh garlic
1 Tbs minced fresh ginger
1 tsp dried red pepper flakes
1 Tbs chili oil
1 tsp sesame oil
Juice from 1/2 lemon
1 tsp lemon zest
2 chopped scallions
Sesame seeds
Mix all the ingredients except sesame seeds and scallions in a large bowl. I use a tenderizer on the loin so the marinade penetrates deeper. Soak loin for about 2 hours . Cook it just like you said. The last 15-20 minutes, I remove the foil completely to crisp up the loin. Take it off the grill, let stand for 15-30 minutes, slice into 1/4" slices, sprinkle with sesame seeds and scallions and serve.
greenberetTFS
05-20-2012, 12:53
Is that cook book ever going to come out?.........I think "Christ" will return before it does....I know,I know,we're still looking for pictures.........:(
Big Teddy :munchin
Every year I make the potato salad for many of the summer holidays. We are meeting at my dads house Sunday to grill and celebrate, and honor the memory of those who served and are no longer with us.
I never do store bought potato salad, that stuff has around 40 ingredients in it. Mine has 9 (this year 8 because I forgot to buy extra dill)
Potatos (this year I am using golden. I have used red, russet, and my favorite butter)
Red onion
Celery
Dill Relish
Mayo
Mustard
Salt
Pepper
and extra dill (usually)
5 lbs bag potatos...the first couple years I would do a 10 lbs bag...we had leftovers for what seemed like months.
Now here is the secret to great potato salad:
After you boil and drain the water from the potatos, stick them in the fridge for a couple hours, then mix it all together. It will be creamy and you will use less mayonnaise. If you mix it hot the mayo cooks into the potatos.
Another thing you might want to try is cauliflower. I have never made it with cauliflower before, but my aunt makes it this way, and it is great! The raw cauliflower adds a nice crunch, when mixed into the salad.
I know it is just potato salad, but I'll post a pic of it later.
Here is the potato salad (reference my post #135). Also found some dill I had stashed away, so I added that to it. This all sat in the fridge over night so the flavors blended perfectly.
22064
Michelle
05-28-2012, 10:31
Here is the potato salad (reference my post #135). Also found some dill I had stashed away, so I added that to it. This all sat in the fridge over night so the flavors blended perfectly.
22064
Looks great. Almost the same way I make it, but I add 3 or 4 diced up hard boiled eggs. Makes it creamy with less mayo, and adds some protein. Oh and I sprinkle paprika on the top. It adds a very subtle flavor and a nice bit of color.
m1
Streck-Fu
05-28-2012, 10:59
We're smoking 2 pork butts and a brisket....:D
15lb of Pulled Pork BBQ. Been cooking for 36hrs and is finally ready......
mark46th
05-28-2012, 12:08
Why do people put eggs in "POTATO" Salad? It is Called "POTATO" Salad not Potato and egg salad. Geezus. I hate that.
My Potato Salad recipe-
Boiled potatoes of choice
diced red onion
diced celery
mayo
Italian salad dressing- I like Wishbone brand because of the herbs, they add extra color.
Salt and Pepper
Celery Seed
For creamier potato salad, add mashed potato buds...
NO HARD BOILED EGGS!!!!
Grilled Pork Loin Chops (Wild Hog) , Cajun Potato Salad (Justin Wilson Recipe), Poke Salad with Spring Onions from the side yard and Homemade Black Walnut Ice Cream.
Speaking of potato salad, here's mine. No...no eggs. :p
4 cups diced potatoes (about4 medium sized potatoes)
1 tablespoon white vinegar
1 cup mayo
2 teaspoons yellow mustard
1 1/2 tsp salt
1/4 teaspoon pepper
2 tablespoons parsley
1 cup chopped green peppers
1 cup chopped celery
Paprika
Mix mayo, mustard, vinegar, spices and veggies in a large bowl. Place in refrigerator to allow flavors to meld.
Place potatoes in pot cover with water and and once water is boiling cook for 20 minutes. Peel almost immediately after taking out of water and dice once cooled.
Mix potatoes into mayo mixture, sprinkle with paprika and cool for a few hours before serving.
It's really good. :lifter
Streck-Fu
05-28-2012, 13:33
Gratuitous ....
Rob_Frey
05-28-2012, 15:19
Nothing special, just burgers and a yellow cake with chocolate frosting.
longrange1947
05-28-2012, 16:34
Grilled Brat, Hobo potatoes and of course beer.
Team Sergeant
05-28-2012, 19:33
Grilled Pork Loin Chops (Wild Hog) , Cajun Potato Salad (Justin Wilson Recipe), Poke Salad with Spring Onions from the side yard and Homemade Black Walnut Ice Cream.
I'm headed to your house......;)
Speaking of potato salad...:lifter
I'll give that one a try next time. Never have used vinagar, I think that might be good in potato salad.
Looks great. Almost the same way I make it, but I add 3 or 4 diced up hard boiled eggs. Makes it creamy with less mayo, and adds some protein. Oh and I sprinkle paprika on the top. It adds a very subtle flavor and a nice bit of color.
m1
I have never had egg in potato salad before, not that I can recall. Now tuna salad? I like some egg in my tuna salad.
I'm going with Chicken breasts braised in Hot Rotel maters with red beans and rice.
I'll give that one a try next time. Never have used vinagar, I think that might be good in potato salad.
.
It does add something...and I have gotten a lot of compliments on it. Enjoy!
Michelle
05-31-2012, 17:36
Why do people put eggs in "POTATO" Salad? It is Called "POTATO" Salad not Potato and egg salad. Geezus. I hate that.
My Potato Salad recipe-
Boiled potatoes of choice
diced red onion
diced celery
mayo
Italian salad dressing- I like Wishbone brand because of the herbs, they add extra color.
Salt and Pepper
Celery Seed
For creamier potato salad, add mashed potato buds...
NO HARD BOILED EGGS!!!!
I have no idea? Old family recipe.... from my maternal Grandma. She's dead now, so I can't ask.... wouldn't want to piss her off anyway. 100% French Catholic and 200% no-nonsense! :D
The boys like it anyway, so that's all that matters in this house. ;)
m1
ETA: If you use mayo in your potato salad, you *are* putting eggs in your potato salad Sir. Respectfully submitted. :)
Made this in my bachelor days. Got the idea from the beef and rice LRRP meal. Wife loves it and makes it when short on time. Enjoy.
1 lb. ground meat
1 c. rice
1 can Cream of Mushroom soup
Seasoning to taste
Makes 6 servings.
Prepare rice with ¾ the recommended amount of water. Brown meat and drain, add cooked rice and Cream of Mushroom soup. Warm and season to taste.
Add salt, pepper, creole sauce, etc. - whatever your taste buds crave.
Team Sergeant
05-31-2012, 17:56
I have no idea? Old family recipe.... from my maternal Grandma. She's dead now, so I can't ask.... wouldn't want to piss her off anyway. 100% French Catholic and 200% no-nonsense! :D
The boys like it anyway, so that's all that matters in this house. ;)
m1
ETA: If you use mayo in your potato salad, you *are* putting eggs in your potato salad Sir. Respectfully submitted. :)
LOL I've put eggs in potato salad. They work great togerher, as Michelle points out mayo is eggs and oil. Try adding some capers next time.;)
Snaquebite
05-31-2012, 18:01
LOL I've put eggs in potato salad. They work great togerher, as Michelle points out mayo is eggs and oil. Try adding some capers next time.;)
+1 on the capers. Anchovies also add an interesting flavor.
LOL I've put eggs in potato salad. They work great togerher, as Michelle points out mayo is eggs and oil. Try adding some capers next time.;)
Capers are not one of my favorites, but that sure does sound good in potato salad. Thank you for the tip, TS.
mark46th
06-01-2012, 08:01
I know what mayonnaise is made from but it has been modified to an unrecognizeable form.
MR2- I made the same thing in my college days. We called it "KhaK". I don't know why we called it khak but I think it had something to do with what someone said the first time they saw it...
Caught an 8-lb Bigmouth Bass, and ruined its jaw getting it in (wrapped itself around a submerged fence).
Fileted it, soaked it in buttermilk for an hour while I put 2 cups of corn meal, 1/2 cup unbleached flour, 3 tbsp Cajun Spice, 1 tspn red pepper flakes, 1/2 tspn black pepper and 1/2 tspn salt in a gallon ziplock bag. Put the fillets in, shook the bag 'til they were covered, and fried the filets in peanut oil about 3 minutes per side (golden brown) on about 375 degrees.
Whipped up some tartar sauce while the filets cooled, got out the baked spud and loaded that bad boy.
Turned on "Psych", sat down and dug in.
Might as well have fried my ballcap. Horrible. Course. Tasteless.
Lesson learned; if it's over 2 lbs., I release a black bass henceforth.
MR2- I made the same thing in my college days. We called it "KhaK". I don't know why we called it khak but I think it had something to do with what someone said the first time they saw it...
Too funny! :)
Omelettes, toast, and pepper crusted bacon. Omelettes have diced green pepper, onion, tomato, mushroom, cheddar and monterey jack cheese.
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Marinated some chicken tenders in olive oil, fresh lime juice, salt, onion powder, garlic [powder, black pepper, Mexican oregano, cumin and cayenne pepper for about 30 minutes. Just grilled 'em up, they were delish!
Michelle
06-04-2012, 18:26
Well, we didn't make it "today", but rather Friday/Saturday for the Graduation party on Saturday. Twas a BBQ brunch.
Brisket.
Chicken and sage sausage.
Pulled pork (butt in crockpot... turns out amazingly good).
BBQ meatballs in the other crock-pot.
Honey baked beans (in the other crock-pot... yes I LOVE my crock-pots!)
Corn on the cob, mac and cheese and potato salad (*with hard boiled eggs :cool:)
We also did a cool breakfast taco station, with egg, bacon and cheddar soft tacos, with homemade guacamole, sour cream and Julio's salsa (omg ... *best* salsa ever).
The cooking was the majority of the work, but keeping everything either on ice pans or in hot water pans, to keep it from spoiling over a period of several hours was a bit of work too. I don't ever want someone getting sick from something I served, and it's tricky keeping it all at healthy temps to keep away bacteria. Especially in Texas summer heat.
Fed about 30 people, and still have leftovers. The glory of that is I don't have to cook for the next few days. ;)
Good eats, good people, good time.
m1
Done on the new stove using convection heating (350° & 10 min.) and brown rice with frozen sweet peas for the Medley
Parmesan Topped Salmon
4 salmon fillets
1 T. plus 1 t. mayonnaise
1 med. garlic clove minced
Dash of pepper
2 T. Parmesan cheese
½ t. paprika
Makes four servings.
Preheat oven to 375°. Lightly spray pan with vegetable oil. Rinse the salmon and pat dry. Place fish in the pan. In a small bowl combine the mayonnaise, garlic and pepper. Spread on fish. Sprinkle with Parmesan and paprika. Bake for 15-20 min.
Wilted Spinach with Garlic
1 lb. spinach
1 T. extra-virgin olive oil
1 garlic clove, finely chopped
salt & pepper to taste
Makes four servings.
Remove tough stems from spinach. Heat extra-virgin olive oil in a lrg. skillet over med.-high heat. Add finely chopped garlic clove and cook, stirring, until fragrant - about 30 sec. Add spinach and cook, stirring, until just wilted, 2 to 4 min. Season with salt and freshly ground pepper.
Sides in a Hurry
Vegetable Rice Medley
1 c. uncooked long rice
2¼ c. water
2-3 T. onion or veg. soup mix
¼ t. salt
2 c. frozen corn, peas or mixed vegetables
Makes 4-6 servings.
In a saucepan, combine the rice, water, soup mix and salt; bring to a boil. Add the vegetables; return to a boil. Reduce heat; cover and simmer for 15 min. Cook until the rice and vegetables are tender.
Taste of Home's 1999 Quick Cooking Annual Recipes; pg 11
Michelle
06-05-2012, 17:58
Done on the new stove using convection heating (350° & 10 min.) and brown rice with frozen sweet peas for the Medley
Parmesan Topped Salmon
4 salmon fillets
1 T. plus 1 t. mayonnaise
1 med. garlic clove minced
Dash of pepper
2 T. Parmesan cheese
½ t. paprika
Makes four servings.
Preheat oven to 375°. Lightly spray pan with vegetable oil. Rinse the salmon and pat dry. Place fish in the pan. In a small bowl combine the mayonnaise, garlic and pepper. Spread on fish. Sprinkle with Parmesan and paprika. Bake for 15-20 min.
Wilted Spinach with Garlic
1 lb. spinach
1 T. extra-virgin olive oil
1 garlic clove, finely chopped
salt & pepper to taste
Makes four servings.
Remove tough stems from spinach. Heat extra-virgin olive oil in a lrg. skillet over med.-high heat. Add finely chopped garlic clove and cook, stirring, until fragrant - about 30 sec. Add spinach and cook, stirring, until just wilted, 2 to 4 min. Season with salt and freshly ground pepper.
Sides in a Hurry
Vegetable Rice Medley
1 c. uncooked long rice
2¼ c. water
2-3 T. onion or veg. soup mix
¼ t. salt
2 c. frozen corn, peas or mixed vegetables
Makes 4-6 servings.
In a saucepan, combine the rice, water, soup mix and salt; bring to a boil. Add the vegetables; return to a boil. Reduce heat; cover and simmer for 15 min. Cook until the rice and vegetables are tender.
Taste of Home's 1999 Quick Cooking Annual Recipes; pg 11
That salmon sounds heavenly. Going to have to give that a try this week!
m1
Wilted Spinach with Garlic
Remove tough stems from spinach. .
I make this all the time, if you can get baby spinach you don't need to worry about the stems. :lifter
The salmon recipe sounds interesting, I'll have to give it a try. I usually make it by searing it in a pan, stove top, in butter with fresh chopped garlic and lemon pepper. Once browned on both sides I squeeze fresh lemon over it.
The salmon recipe sounds interesting, I'll have to give it a try. I usually make it by searing it in a pan, stove top, in butter with fresh chopped garlic and lemon pepper. Once browned on both sides I squeeze fresh lemon over it.
However you make your salmon, this sauce is the bomb!
Salmon and Tarragon Sauce
1-1½ lbs. salmon fillets
¼ c. water
Sauce:
1 T. sugar
½ t. dried tarragon
2 T. Dijon mustard
2 T. olive oil
1 T. vinegar
Cut sauce recipe in half.
Pour water over fish. Cover tightly and microwave 9-10 minutes, rotating after 4 minutes. Let stand covered 3 minutes.
Whisk together sauce ingredients. Serve on the side.
From the Rocky Mountain News
So noted, I will have to try that sauce this weekend!
mark46th
06-05-2012, 22:22
8 pound bone in pork shoulder in my smoker for 14 hours at 225 degrees using Red Oak. I used my dry rub then at 13 hours, I basted every 15 minutes with a Vinegar-Mustard sauce.
My first attempt and thus far I am pretty pleased with the results.
22218
Badger52
06-13-2012, 11:44
Total brain freeze, forgot pot luck at work for 4 folks poppin' smoke or movin' on 'cause their actual ceremony is tomorrow, at which time they will be thoroughly roasted by those of us who know where the bodies are buried.*
Anyway, with all the typical heavy fare that only da Nortland's kitchens can bring to work for such things I figured that something of a different sort was needed for the palate. Dashed over to commissary and way-laid a bunch of fruit, chop-chop-chop-chop, and 1 can peach-pie filling to bind it all. I don't know if this counts as field-expedient, but it's gone.
* Amnesia based on our dwindling strength, below combat-ineffective, hiring freezes, salary freezes, can't recruit/retain. Have begun stacking mags and colleagues are calling our office the Alamo. Upside is that I don't have any PPT-ranger type duties and just get to work with Soldiers, so livin' large.
Total brain freeze, forgot pot luck at work for 4 folks poppin' smoke or movin' on 'cause their actual ceremony is tomorrow, at which time they will be thoroughly roasted by those of us who know where the bodies are buried.*
Anyway, with all the typical heavy fare that only da Nortland's kitchens can bring to work for such things I figured that something of a different sort was needed for the palate. Dashed over to commissary and way-laid a bunch of fruit, chop-chop-chop-chop, and 1 can peach-pie filling to bind it all. I don't know if this counts as field-expedient, but it's gone.
* Amnesia based on our dwindling strength, below combat-ineffective, hiring freezes, salary freezes, can't recruit/retain. Have begun stacking mags and colleagues are calling our office the Alamo. Upside is that I don't have any PPT-ranger type duties and just get to work with Soldiers, so livin' large.
I want some!!!
After this front moves through, we're gonna drag a few stinger rigs through some holes in the north end of Beaver Lake for Walleye, then grill them with a (very light) butter, garlic, chive and black pepper topping.
I'm an optimist. ;)
mark46th
06-15-2012, 06:12
"After this front moves through, we're gonna drag a few stinger rigs through some holes in the north end of Beaver Lake for Walleye, then grill them with a (very light) butter, garlic, chive and black pepper topping." Dusty
Fried potatoes and onions on the side?
Lemon Grape Cooler
1½ c. sugar
1 c. lemon juice
1 c. white grape juice
2 T. unsweetened instant tea
Water
Makes one gallon.
Plan ahead...needs to chill
In a gallon container, combine the sugar, juices and tea. Add water to measure 1 gallon. Cover and refrigerate until chilled
Taste of Home's 2001 Quick Cooking Annual Recipes; pg. 57
Raindrop Raspberry Tea
4 c. water
6 individual tea bags
¾ to 1 c. sugar
4 c. cold water
1 c. raspberry juice blend concentrate
Makes two quarts.
Serve tall cool glasses of this quick-to-fix raspberry combo.
In a saucepan, bring 4 c. water to a boil. Remove from heat; add tea bags. Cover; steep 5 min. Discard bags. Stir in sugar until dissolved. Add cold water and concentrate; mix well. Serve over ice.
Taste of Home's 2001 Quick Cooking Annual Recipes; pg. 37
Its a good thing you don't live in NYC, thats an awful lot of sugar in those drinks I guess if you have no more than 16 oz. at a time you will be ok ;) !
"After this front moves through, we're gonna drag a few stinger rigs through some holes in the north end of Beaver Lake for Walleye, then grill them with a (very light) butter, garlic, chive and black pepper topping." Dusty
Fried potatoes and onions on the side?
Freakin' bait-stealin' bastards! :mad:
Had to burn a strip steak when I got home. :(
Its a good thing you don't live in NYC, thats an awful lot of sugar in those drinks I guess if you have no more than 16 oz. at a time you will be ok ;) !
True dat - actually, we've been doing 50/50 sugar/Splenda or all Splenda to help keep the triglycerides/blood glucose down.
I have been wanting to try my hand at smoking meat for quite a while, now. My wife who is a real sweetheart got me a 22.5” Weber Smoker for my BD and today we put our first smoke in it. I spent the week doing my homework on smoking and tried the basic baby back rib recipe from the Weber site. We were very pleased with the results, there is no sauce on this rack, we like to taste the meat and when we do use sauce it’s on a very limited basis. This is not rocket science if one does their research, someone else has already figured it out you just have to be able to follow directions.
Have some flank steak marinating in lime juice, orange juice, salt, pepper, garlic, balsamic vinegar and olive oil since this morning. I just love the pairing of lime and beef lately. Getting ready to fire up the grill. :lifter
mark46th
06-18-2012, 13:39
Gypsy- How did you serve the flank steak? With the lime touch, I may have made this into tacos with fresh pico de gallo and guacamole. But flank is very versatile and is good just about anyway you serve it... Yummmmm
Grilled lobster tail (first time ever), grilled corn on the cob, and garlic mashed potatoes. Clarified butter and roast garlic on the side. This is my delayed Father's Day meal. ;)
Pat
Gypsy- How did you serve the flank steak? With the lime touch, I may have made this into tacos with fresh pico de gallo and guacamole. But flank is very versatile and is good just about anyway you serve it... Yummmmm
mark46th it turned out so good! Sorry for the delay didn't have power until about 8:30 last night. :(
Originally I ate it as is, ie: steak with roasted red potatoes and roasted red and green bell peppers.
With the leftovers I sliced the meat very thin and made a salad with romaine, some avocado slices, cherry tomatoes, a few extra squeezes of fresh lime, a drizzle of olive oil, and a sprinkle of crushed tortilla chips! Next time I think I'll go full fledged tacos with the guac and pico, great idea!
An old friend of mine (she is Puerto Rican) would slice it up before cooking and grilled the flank steak on skewers after marinating the meat in the juice of 30 limes and some other spices.
It's funny but I originally bought the flank to make Braciole (Sicilian style, stuffed with Romano, garlic, salt and pepper). Make it then immerse it in gravy (red sauce)
mark46th
06-19-2012, 21:27
I stuff flank with Bleu Cheese chunks, sauteed mushrooms and onion. Served with a dry red wine, oh my!
Grilled lobster tail (first time ever), grilled corn on the cob, and garlic mashed potatoes. Clarified butter and roast garlic on the side. This is my delayed Father's Day meal. ;)
Pat
That sounds wonderful!!
I stuff flank with Bleu Cheese chunks, sauteed mushrooms and onion. Served with a dry red wine, oh my!
That's going on my list!
Snaquebite
06-20-2012, 19:30
22366
That sounds wonderful!!!
It was. The kid wasn't here though...so I got MORE! :D ;)
Pat
mark46th
06-21-2012, 08:57
Snaque- Nicely done!
Saltine Cookies
1 tube saltine crackers
1 c. butter
1 c. brown sugar, firmly packed
Optional
½ c. chopped nuts
¼–½ c. mini chocolate chips or toffee bits, etc.
Line cookie sheet with non-stick aluminum foil. Place crackers on cookie sheet, salt side up. Stir butter and sugar together; bring to a boil for 3 min. Remove from heat and pour over crackers. Place in 375° oven and bake for 5 min. Sprinkle with optional nuts, bits or chips. Return to oven for 1 min. Separate cookies while still warm.
Judy Moore, MN
Whenever I decide to make spaghetti with meat sauce, I almost always end up using excess amounts of peppers, olive oil, and hot sauce (I suppose this gives it a "Southwest" touch). To my knowledge, I'm one of only a handful of people I know that enjoys it this way. It'll be "same old, same old" for me this evening!
Here's the bare bones version of the bolognese sauce:
1 lb of ground beef, cooked "well done"
Approximately 3/5 of jar of "Traditional" or "Regular" marinara sauce
1 cup of chopped mushrooms (I tend to go with white)
1 cup of chopped green peppers
1 cup of chopped onions (I don't prefer them, but others might)
1/2 cup of olive oil
1/4 cup of fresh mustard greens
2 tbs. chopped garlic cloves
2 tbs. chopped (or ground) oregano
1 tbs. basil
1 tbs. cayenne pepper (powder)
1 tbs. habanero sauce
1 tsp. red pepper flakes
1/2 tsp. rosemary
The beef is cooked in the microwave until it is a pinkish brown color, then fried in a pan until well done (it can be placed into a pot afterwards, of course). I pour the grease out into the trash bin frequently while doing this. Next, the sauce is poured onto the meat, stir thoroughly, and then set the stove (electric in my case) to 1 or 2. The green peppers and mushrooms are added in first, followed by mustard greens, oregano, basil, cayenne pepper, garlic cloves, and rosemary. After seven or eight minutes of slow cooking, I throw on the olive oil and red pepper flakes. When I have the meat sauce on my plate of spaghetti, I add the habanero sauce and however much parmesean and/or romano cheese I prefer. It goes well with an ice cold glass of milk, needless to say! The sherry comes afterwards...:D
The beef is cooked in the microwave until it is a pinkish brown color, then fried in a pan until well done.
Sounds like an interesting version, I'd agree more Southwestern.
But why do you microwave the beef instead of browning it in the pan? Seems like an extra (unnecessary?) step.
Sounds like an interesting version, I'd agree more Southwestern.
But why do you microwave the beef instead of browning it in the pan? Seems like an extra (unnecessary?) step.
It usually depends on the beef I have. Whenever I buy it from the grocery store (which is more often), it is usually frozen Laura's Lean Beef or a similar brand and I thaw it in the microwave. Sometimes, however, when I go straight to the deli, it is more fresh and therefore I can throw it straight onto the pan. ;)
22366
Very Nice! Are you willing to share your recipe? I just got a smoker last month and am constantly learning.
GratefulCitizen
08-04-2012, 19:02
Been doing the GOMBBS diet recommended by Dr. Joel Fuhrman.
My old man had good results with it so I started a couple months ago.
Snacks often consist of blueberries, blackberries, nuts, or sunflower kernels.
Most evenings include a large salad of various types of lettuce, spinach, etc., freshly sliced onion, white button mushrooms, beans (red, black, northern, garbanzo), and sunflower kernels or pumpkin seeds topped with olive oil and balsamic vinegar.
After awhile, tastes change (you start craving the recommended foods) and you get hungry less often.
So long as I eat a decent amount of the recommended foods, I eat whatever else I want in order to get sufficient calories.
Quite happy with the results so far.
Dropped 8 pounds, body fat is down, blood pressure is down, and resting pulse is down (high 40s low 50s typically).
Had chronic sinus problems my whole life; those problems are greatly diminished (almost absent).
Had chronic joint pain (mainly wrists and ankles) from years of weight training and basketball; don't have any joint pain at all anymore.
My old man reported similar results with sinuses, joints, blood pressure, and pulse.
He's 68 and now has a resting pulse in the high 30s (however, much of that is probably due to exercise).
It's hard to say how much of this is due to the diet, but I started feeling different within a week of starting it.
ZonieDiver
08-04-2012, 19:32
I served this tonight for 5... it wasn't enough (I didn't think one would eat much... WRONG!)
6 tilapia fillets (I split them - thick side vs. thin side to make cooking more even)
Dredge in flour, or not (I used Wondra, cuz that's what I had - not my kitchen)
Sautee in butter and put aside
1/2 cup white wine (I used sauvignon blanc)
1/4 cup lemon juice (thought I had too much on first taste - perfect at serving)
1/2 cup chicken stock (or commercial chicke broth - I used Swanson's...not my...)
Reduce, and add -
2 Tablespoons of capers
Add cold butter to thicken
Return fish to sauce, pour sauce over fish, or serve sauce separately.
It was actually pretty good...
Snaquebite
08-06-2012, 18:21
1 gallon of Scotch Bonnet tomato sauce ready for canning and winter chile...all from the garden.... (except the celery)
22909
Team Sergeant
08-06-2012, 20:23
1 gallon of Scotch Bonnet tomato sauce ready for canning and winter chile...all from the garden.... (except the celery)
22909
That made me hungry just looking at it....
greenberetTFS
08-06-2012, 20:29
Saltine Cookies
1 tube saltine crackers
1 c. butter
1 c. brown sugar, firmly packed
Optional
½ c. chopped nuts
¼–½ c. mini chocolate chips or toffee bits, etc.
Line cookie sheet with non-stick aluminum foil. Place crackers on cookie sheet, salt side up. Stir butter and sugar together; bring to a boil for 3 min. Remove from heat and pour over crackers. Place in 375° oven and bake for 5 min. Sprinkle with optional nuts, bits or chips. Return to oven for 1 min. Separate cookies while still warm.
Judy Moore, MN
Maggie took down your recipe and plans to make it sometime this week,I'll let you know how it came out.....;) :D
Big Teddy :munchin
swatsurgeon
08-08-2012, 14:18
Maggie took down your recipe and plans to make it sometime this week,I'll let you know how it came out.....;) :D
Big Teddy :munchin
We call this dessert 'brickle', it an easy and flavorful treat...great for parties as a dessert
The Colorado peaches are really sweet and juicy this year. We got a box to put up and tried this new recipe out for size. Wow this is a keeper!
Cheesecake-Stuffed Peaches - Makes six servings.
6 peaches, halved & pitted
¼ c. butter, melted
3 T. cinnamon-sugar *
4 oz. cream cheese, softened
¼ c. sugar
1 eggs yoke
1½ t. vanilla
1. Preheat oven to 350°. Line a 15x10x1 baking pan with parchment paper; set aside. Trim a very thin slice from the round side of each peach half so the halves will stand flat on the baking pan. Dip peach halves in melted butter to coat. Arrange peach halves, cut sides up, in prepared pan. Sprinkle cut sides of peaches with cinnamon-sugar; set aside.
2. In a med. mixing bowl beat cream cheese with a mixer on med. speed until smooth. Add sugar, egg yolk, and vanilla. Beat until combined. Spoon cream cheese mixture into peach centers.
3. Bake, uncovered, about 30 minutes or until lightly browned and softened. Serve warm or at room temperature.
*Note: Use a purchased cinnamon-sugar mixture or combine 3 T. granulated sugar with 1 t. ground cinnamon.
Better Home and Gardens (Aug11)
Guymullins
08-15-2012, 13:35
My whole family has buggered off a full continent and a bit away to Malta for a couple of weeks and I find myself in a dwindling food situation. So instead of complaining, and making a Maltese cross, I am instead making a French loaf.
1 tsp instant yeast
1 tsp salt
1 tsp butter
450 g white bread flour
320 ml warm water
toss into pan and start bread machine, wait 6 hrs and eat.
mark46th
08-15-2012, 18:42
Going to have some bush meat with the bread, Guy?
[COLOR="DarkOrange"]
Cheesecake-Stuffed Peaches - Makes six servings.
This sounds fantastic. Will have to get to my favorite farm this weekend for some peaches!
Guymullins
08-16-2012, 02:22
Going to have some bush meat with the bread, Guy?
I dont eat it much Mark. My family love it, so my hunting trips are very popular with wife and boys, which is a plus. The freezer is full of dried sausage and biltong made from Impala and Blesbuck and we even have some huge salamis made from Giraffe which are really nice.
mark46th
08-16-2012, 08:18
Guy- I make sausage from the wild pigs we have here, it is very good. The loins are also tasty. My wife likes the quail, dove and chukar I bring home.
Guy- I make sausage from the wild pigs we have here, it is very good. The loins are also tasty. My wife likes the quail, dove and chukar I bring home.
Sounds like you're in the middle of the swinging scene down there. :rolleyes: :D
Guymullins
08-16-2012, 09:34
Guy- I make sausage from the wild pigs we have here, it is very good. The loins are also tasty. My wife likes the quail, dove and chukar I bring home.
Pig sausage is nice. We make cheese grillers from Warthog and wild pig as well as Cabernossi. Thre are some difficulties in transporting pig carcasses as northern areas are quarantined because of the risk of spreading swine fever, so I dont shoot them much even though Warthog ivory make nice knife handles and they are quite cheap to shoot being pests on many ranches . They burrow under game fences allowing other game to escape.
Made Smoked Pork Chops with COrn on the Cob and mashed taters
Team Sergeant
08-19-2012, 10:11
Made Smoked Pork Chops with COrn on the Cob and mashed taters
What time should I be there? ;)
To me "smoked" is like bacon, it goes well with everything.....
Pulled this off the smoker mid-morning, did two racks of ribs last niight, gotta agree with TS "smoked is like bacon."
23012
Guymullins
08-19-2012, 13:11
Made a pork belly roast on the gas fired BBQ for lunch. Showed an ignoramus from Cape Town how to get near instant crackling, I think you may call it scratchings, by spraying the skin with a fine sheen of olive oil.
Badger52
08-19-2012, 15:00
Pulled this off the smoker mid-morning, did two racks of ribs last niight, gotta agree with TS "smoked is like bacon."
23012I'm shootin' an azimuth to your place right now.
Beee-U-tiful. :D
I'm shootin' an azimuth to your place right now.
Beee-U-tiful. :D
I hope to see you real soon! I got this Weber Smoker a while back and it's incredible how easy it is to do really first class smoked meat on it.
What time should I be there? ;)
To me "smoked" is like bacon, it goes well with everything.....
Sorry TS, to late. I can send you a recipe if you want. Went great with the home brew 3 spice Lemon Weiz.
Had to jump right in today and prep the moose. I had four pieces of chuck, and some ground. Was the first time I have ever prepared it, so, I cut the chuck up pretty fine and mixed it with the ground, and threw it into the crock pot for about 4-5 hours.
In with that went garlic, shallots, rice wine (didn't have any white or red wine) and a splash of chicken broth, salt and pepper. Then fixed that up with some brown rice and stuffed it into green peppers (which I had placed in the crock pot about 45 minutes prior to turing it off), and roma tomatoes (not cooked).
Turned out quite well, everyone liked it, and I found out from my sister that my dad does not like green peppers...good thing I had the tomatoes stuffed as well!
I still have some of the cooked moose left without the rice mixed in.
Might get more next time around, and think I would like to cook up the chuck cutlets without cutting it up.
Anyways, here are some pics:
23016
23017
Divemaster
08-21-2012, 00:45
I wish I had taken pictures. Yesterday I chopped up some U.S. farm raised tiger prawns, mixed in some garlic powder, Italian seasoning, tiny amount of crushed red pepper and a dash of Sriracha. I stuffed it into a red bell pepper and baked it. When nearly done, I topped it with a half slice of pepper jack chesse and baked until melted.
I paired this with a Ninkasi Tricerahops Double IPA. The food had a nice spicy kick and the Tricerahops hoppiness balanced it well.
Since my Sicilian better half is out of state on a contract, I've been left to my own devices in the food department. My cooking is not up to her standards but I did rather well on this meal.
ReapingWolf
08-21-2012, 11:27
Here, I have a Hickory smoked and grilled center cut pork loin drizzled with a habanero bbq sauce with grilled chayote and herb roasted new potatoes.
Dessert, this is a Chocolate Scone with a Sicilian Merlot poached pear topped with a black walnut ice cream.
XngZeRubicon
08-21-2012, 18:37
Here, I have a Hickory smoked and grilled center cut pork loin drizzled with a habanero bbq sauce with grilled chayote and herb roasted new potatoes.
Dessert, this is a Chocolate Scone with a Sicilian Merlot poached pear topped with a black walnut ice cream.
Wow, it's making me hungry just looking at those px. I can hardly wait to read more of this thread.
mark46th
08-22-2012, 08:29
Wolf- That looks great. Mmmm- Pork Chops, food of the gods...
Today's our anniversary so we went to dinner at a friend's - Chef Jean-Marie Cadot's 'Cadot Restaurant Francais' - one of our favorite restaurants.
1st course was escargot sauteed in a garlic pernod cream sauce with a glass of Cadot Chardonnay.
2nd course was frenched lamb grilled with herbs de provence, ratatouille, potatoes au gratin, spinach, goat cheese, in a port wine sauce with a Hafner 2009 Caberneet Sauvignon.
3rd course was profiteroles and apple tart with coffee.
An excellent meal and evening! :lifter
1st course was escargot sauteed in a garlic pernod cream sauce with a glass of Cadot Chardonnay.
2nd course was frenched lamb grilled with herbs de provence, ratatouille, potatoes au gratin, spinach, goat cheese, in a port wine sauce with a Hafner 2009 Caberneet Sauvignon.
3rd course was profiteroles and apple tart with coffee.
:lifter
"You didn't make that. Somebody else made that happen!" ;)
Happy anniversary, Richard!
Pat
Picked up some fresh peaches tonight and gave the recipe a try, the wife says that they are good enough for company!
23068
Picked up some fresh peaches tonight and gave the recipe a try, the wife says that they are good enough for company!
23068
Now that is high praise! I'm humbled, glad you enjoyed.
Team Sergeant
08-26-2012, 09:17
Wolf- That looks great. Mmmm- Pork Chops, food of the gods...
Something else to remember, the USDA has changed the guidelines for cooking pork, it's no longer to a temp of 160 degrees, it's now 145 degrees.
These beauties are 17 varieties NJ Heirloom Tomatoes, I will be making a simple tomato salad, seasoned with S&P and EVO
Golf1echo
08-27-2012, 20:44
Been a great year here for the Golden Chanterelle also the Black Trumpet ( Black Chanterelle ) and the Cinnibar Chanterelle ( redish orange and smaller). They are good in soups, pastas, rice, grits, and meats. I find them simple and easy to use and delicious.
http://www.foodsubs.com/Mushroom.html
http://www.mssf.org/cookbook/chanterelle.html
Disclaimer: It is important to positively identify the correct mushroom and eating small amounts at first is good practice, that having been said there are a few varieties that are easy to identify and with experience you will know when and where to look for them.
Images: Cooking with sm.Green Egg
Golden Chanterelle
Cinnibar Chanterelle
Chanterelle on the ground...in one situation.
Speaking of flank steak, this is a recipe I'll try this weekend. Found in the Chicago Trib food section, typing the ingredients as written. As usual I'll "mess" with it a bit. :D
1 1/2 lb flank steak
1 tsp ground cumin
1 tsp salt
1/2 tsp paprika
1/4 tsp pepper
2 tblsp chopped cilantro
1 tblsp olive oil
2 poblano chilies, seeded and cut into strips
1 red onion, sliced thin
Combine cumin, salt, paprika, pepper and cilantro and rub over flank steak. Grill until desired doneness and let rest.
Heat olive oil in skillet, add poblano chilies and red onion, stirring over high heat until crisp tender.
Slice flank steak thinly against the grain, plate with poblano chilies, onions and extra cilantro to serve.
Badger52
09-02-2012, 15:09
Did some brats with a cool relish on the side. These peaches are an awesome way to serve a simple treat that also gets rid of the feeling that you just had anything 'heavy' preceding it.
We keep our own cinnamon sugar in a shaker and the only other logistics issue was I couldn't find the parchment paper right away, must've mumbled something aloud, which brought HH6 into hover mode.
She concurs with the hat tip to MR2. "We're eatin' these up before the kids come over on Monday."
:D
Hot from the oven, two loaves of crusty, artisan bread. I made a single loaf the other day and we liked it so well, and inhaled it so fast, that I decided to make a double batch today. Imagine a slice of still-warm bread with butter and homemade highbush cranberry jelly. Mmmmmm!
S.
Recipe is simple, but don't be in a hurry. Proofing the dough takes about 12 hours (overnight is great). Just throw in the ingredients, mix, and let it sit on the kitchen counter over night. Next day pop it in the oven. No kneading, no second rises, etc.
Crusty Bread
3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups water
In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great.
Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.
Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.
Recipe & photos here (http://simplysogood.blogspot.com/2010/03/crusty-bread.html).
That's it. After making it several times, I've decided to let the dough rest on parchment paper, rather than a floured surface. Handling the dough after it has rested releases some of those wonderful bubbles and yields a less-airy loaf. Just pop the whole thing - dough and parchment - into the pot.
Someone on the website mentioned adding 1 Tbsp of sugar to the dough for a higher rise. Makes sense as it gives the yeast something to work with. I'm going to try it next time.
Variations are endless! Roasted garlic and parm, orange-cranberry, rosemary, cheddar-jalapeno...
Enjoy!
That is one easy recipe, thank you!
That is one easy recipe, thank you!
You're welcome. :)
I made the bread again and experimented with a few alterations. I would not add the sugar again, as I didn't see any difference. Using parchment paper made handling the very sticky dough easier, but again, I'm not sure it really made a difference in the size of the loaf or the airiness of it.
S.
23276
23277
Cherry smoked.
23276
23277
Cherry smoked.
Damn, that looks delicious ! Nice job !!
:lifter
Apple brined and smoked 12 # turkey, first effort practicing for the big day which will be here soon.
23401
Apple brined and smoked 12 # turkey, first effort practicing for the big day which will be here soon.
23401
Looks Good, just make sur you turn down the heat and baste with butter periodically.
Low and slow....(as the Chef mod Penn would say).
Good luck! And happy cooking!
Holly
That bread is awesome, fresh or dry yeast?
And the turkey is off the charts!
I want that bread with EVO, some truffle butter, and the turkey thigh sliced with some chives on it; do you deliver?
Badger52
10-31-2012, 08:06
The little ones like it, in the spirit of stuffed Spanish olives as eyeballs if you're blindfolded. (and it's like the easy button)
3 regular boxes Watermelon Jell-O
1 12oz can condensed milk
- Whip the above all into a nice mushed mess.
No current cabinet members or agency-heads stopped through town, so had to use a store-bought mold. Drat!
- Pour into the mold (which is, of course, upside down from how you see it presented here).
Chill well, just like any other gelled brain-like substance you'd make.
The condensed milk will still tend to settle resulting in the 2-tone effect.
Since black powder seasons over, I've got time to cook:
Wash and rinse a mess of collards 7 times, bring to a boil, and simmer with a hock.
Wash a big baker, punch 7 forkholes in the skin, spray olive oil on it and salt it. Bake on 350 for 1 1/2 hours (or 'til the skin's crunchy).
Backstrap. Spray with olive oil, shake on a coat of steak seasoning, rub it in and roast on 350 for an hour or so.
Biscuits, real butter and apple butter for dessert.
That bread is awesome, fresh or dry yeast?
And the turkey is off the charts!
I want that bread with EVO, some truffle butter, and the turkey thigh sliced with some chives on it; do you deliver?
I can see that I am going to have to cook a bigger bird the next time due to all the requests. Tell you what if you make the effort to look me up here in the heartland I'll cook one up special for you. :)
Made with hot Jimmy Dean (RIP) sausage, broccoli, swiss and parmesan cheeses, onion, eggs, and cream, in this crust (http://professionalsoldiers.com/forums/showpost.php?p=219962&postcount=23).
mark46th
10-31-2012, 16:38
As a former pie-guy- the crust looks very good, nice flake to it, nice even color on the filling. Baked in your kitchen?
As a former pie-guy- the crust looks very good, nice flake to it, nice even color on the filling. Baked in your kitchen?
Yep. Maytag gas double oven with one a convection. This was done in the non-convect oven.
Pat
Badger52
10-31-2012, 17:28
Made with hot Jimmy Dean (RIP) sausage, broccoli, swiss and parmesan cheeses, onion, eggs, and cream, in this crust (http://professionalsoldiers.com/forums/showpost.php?p=219962&postcount=23).Are you busy opening day of the gun season? You can rack-out till 0300 or so...
Dang that looks good. Nicely done.
Made with hot Jimmy Dean (RIP) sausage, broccoli, swiss and parmesan cheeses, onion, eggs, and cream, in this crust (http://professionalsoldiers.com/forums/showpost.php?p=219962&postcount=23).
Very nice! I checked out your crust recipe, that's a lot of crust :o, my mother would love it, she always uses lard in her crusts. If it were up to her she would prefer just the crust no filling.
Very nice! I checked out your crust recipe, that's a lot of crust :o, my mother would love it, she always uses lard in her crusts. If it were up to her she would prefer just the crust no filling.
Thanks. There's only two of us, so we only used half of the recipe. ;)
BTW, the left-overs are just as flaky re-heated in the micro. And the dog loves the remaining crust in his dog food. :D
Pat
Made with hot Jimmy Dean (RIP) sausage, broccoli, swiss and parmesan cheeses, onion, eggs, and cream, in this crust (http://professionalsoldiers.com/forums/showpost.php?p=219962&postcount=23).
Pat,
Good Job!
The crust looks flaky and moist, and your filling screams a taste!
Quiche is a comfort food which is sold in all types of venues worldwide.
Take Care,
Holly
Getting ready to celebrate Mitt's victory :o !
2347323474
mark46th
11-05-2012, 15:07
Mmmmmmmmmmmmmmmmm- brisket....
Badger52
11-16-2012, 13:32
before going out for tomorrow's deer hunt. For several years I've made sausage gravy to bring up to the property at 0-dark-30 opening day. Landowner's brother makes up a nice big pan of what is simply called around here "egg bake." When that's near done, the biscuits go in while the gravy reheats on the stove, stirred alot. Always made the day before, seems to be better the next day as often seems to happen to a stew or chili recipe.
Pretty generic ingredients but the sum is greater than the parts imo. After trying to get "cute" a couple of times, pretty much standard bulk breakfast sausage is used, about 1 lb./batch, which lets the black pepper do its thing. The cooking is more important to the whole shebang really than the ingredients, and a few of those tips given to me were from a SP5 who was the best thing to put on cook's whites that ever walked the planet, or took care of a crashout crew. A confident good ol' boy who will never need to brag because he knows he was revered. (He always seemed to know the klaxon was gonna go off before the SDO; else how could he meet us at the bottom of the stairs with egg & sausage stuffed between 2 thick pieces of French toast? That boy had some powers. I thought he was a little bit of 'touched' genius.)
These lessons were:
Gimme 1 deep cast iron skillet Vassiliy ("cast iron only please.")
Whole milk (anything else is dish water)
You are supposed to have chunks of sausage; reducing the whole thing to birdshot size pieces is a felony.
It's perfectly OK to sorta start to burn the sausage but you have to keep stirring it; still, some crispy crumbles in the bottom helps the "pot likker" aspect.
It's NOT ok to burn the flower once added. Otherwise it ends up looking the color of something like the dog was purging on your carpet.
Stir, watch, & worry over it. This is a major key. When things start thickening & bubbling reduce heat to minimum and KEEP stirring, watching, and worrying.
It's the best stuff on the planet. Hunters need big chunks of oak in their furnaces; balsa or birch won't get it done. And the best thing, if done right (unlike traditional grease coated bacon & eggs), it won't have you digging for that partial roll of TP about 0815 just as you hear some herd crashing your way.
Nuthin' fancy. Good hunting.
;)