Gentlemen's Essentials - Official B&B Cookbook

[ouch]

Introduction:

This is the thread we will be using to gather recipes for our B&B Cookbook for the Gentlemen's Essentials.

Instead of having a single member create a tutorial we are going to use the entire wealth of knowledge of the board to amass as many great recipes as we can. Once we get a solid collection, I will attempt to go through and organize all the posts into a searchable, easy to use format.

In this thread, please post your recipes (and only your recipes, no chatter or banter in this thread please). Please be as specific as you can, providing both thorough ingredients list and comprehensive instructions.

Thanks and we all look forward to seeing what all the great cooks here can do!








General Tso's Chicken

This once proud dish has become a tasteless, sticky pile of glop found at every dump in town. A shame, since it's so easy to make a good version.


Long version (or jump to short version)-

Bone several whole chicken thighs.
Cut meat into 1 1/2" chunks.
Make stock from bones, adding ginger, scallion, onion, carrot, celery, and white turnip. Strain and reduce.

Short version-

Buy boneless chicken thighs and cut into good sized chunks as above.
Marinate meat in egg white, xiaoshing wine, sesame oil, minced garlic and ginger.
Add cornstarch and mix- it will be a godawful, sticky mess.
Fry in batches about 6 minutes, separating pieces as you add to pot.
Remove and reserve.

If you're great with a wok, and fast, you can prepare the sauce at once. It's much easier to make ahead-
Heat oil in small saucepan and stir fry garlic, ginger, scallion, hot chili paste (sambal olek or similar) until fragrant.
Deglaze with rice wine (xiaoshing).
Add stock, chili sauce, rice vinegar, sugar, and sesame oil. Simmer.
Adjust to taste- sauce should be hot, sweet, and sour, and be red/orange.
Thicken slightly with cornstarch/water slurry.
Heat large pan or wok.
Add chicken pieces and enough sauce to coat well and toss.
Serve with rice and steamed broccoli.

Alternatively, use same sauce with batter dipped, jumbo fried shrimp.

[Scotto]

Here is another one that is so ridiculously easy and far exceeds anything you can find in a bottle:

1/2c. soy sauce
1/2c. sugar
1 minced garlic clove
2tsp. minced ginger
2Tbs. mirin
1/2tsp. cornstarch

Mix the mirin and the cornstarch together until smooth. Everything goes into a small saucepan - bring to boil then reduce to medium low and simmer for 4-5 minutes until thickened and syrupy.

I like to serve this with broiled chicken thighs, but I also love it with fried tofu or just about anything else.

[TimmyBoston]

I very simple dessert sauce I have always loved is my Rum Buttered Strawberries. Simply serve over vanilla ice cream, a souffle, creme brulee or anything you wish.

Start off with:
3-4 tablespoons of Butter (Absolutely not margarine! It will destroy the flavor)
1/2 cup of brown sugar
1/3 cup Dark Spiced Rum
3 cups Strawberries cut in bite sized pieces

Melt butter in a saucepan over medium heat, then add brown sugar and stir to combine. Let brown sugar melt and thicken slightly. Add the strawberries and the rum and ignite. Stir the flambe' until flames die out and strawberries have softened, 2-4 minutes.

Serve (still warm) over Vanilla Ice Cream or other desired food.

This stuff is really easy and really, really good. It works especially well for dinner parties as it takes so little time and a good flambe' always looks cool. I find that it merries extremely well with Vanilla products as the Rum always contains vanilla. It also is a nice touch in place of a more traditional strawberry shortcake topping.

[TimmyBoston]

This is the thread we will be using to gather recipes for our B&B Cookbook for the Gentlemen's Essentials.

Instead of having a single member create a tutorial we are going to use the entire wealth of knowledge of the board to amass as many great recipes as we can. Once we get a solid collection, I will attempt to go through and organize all the posts into a searchable, easy to use format.

In this thread, please post your recipes (and only your recipes, no chatter or banter in this thread please). Please be as specific as you can, providing both thorough ingredients list and comprehensive instructions.

Thanks and we all look forward to seeing what all the great cooks here can do!

[DeaconKC]

This sandwich is a heart attack on a plate, be warned!
Split and toast a Kaiser roll, lay it open faced on a platter.
Grill to medium rare two large burgers, saute a large vidalia onion.
Place a patty on each bun half and smother with the onions.
Cover with a slice of cheddar, swiss and american cheese on each half and place in broiler until cheese melts.
Bury the whole thing in french fries.
Chili on top is optional.

[Aevum]

a favorite of mine designed for when you want to cook something special for the wife or GF,

boil some Bavetinne pasta (long striped noodle), preferably a spinach and normal base (green and white pasta mix),

then grill a chunk of salmon in herbs, make sure its well done and golden, but still moist, grill WITH the skin but remove before serving,

and prepare a bechamel sause with either sliced champinions or almonds (not both),

now, preparation of the plate, a pasta base, with a slight coating of olive oil, used as a cushion to set the salmon on the idea is that the green and white pasta contrast with the pink/orange of the salmon, and then add a coating of the sause,

or if you´re just cooking for yourself, replace the bechamel with sour cream, replace the salmon with grilled chicken and add some diced tomato, and you have pasta chicken alfredo,

[_JP_]

Pin this thread so that it doesn't get buried. That way people will see it and contribute.
-------

This recipe is courtesy of El Alamein.


Eggnog


1 dozen large eggs
1 quart of heavy whipping cream
2 quarts of milk
1 pound of 10x confectionary sugar
1 teaspoon of vanilla extract
Fresh grated nutmeg (or pre-grated from store)
1 gallon empty container (say, an empty plastic milk container)
1 ½ gallon empty container

1. Separate eggs into egg whites and egg yolks into 2 bowls.
2. Whip egg whites until stiff (easier if 1 cup of 10x sugar is added first before whipping).
3. Whip heavy cream until stiff (easier if 1 cup of 10x sugar is added first before whipping) in a separate bowl.
4. Pour whipped egg whites, whipped cream and 2 quarts of milk (any kind of milk will do) into a VERY LARGE bowl and mix thoroughly.
5. Add remaining sugar, vanilla extract and nutmeg to taste to the egg yolks and whisk until thick and pasty.
6. Add the egg yolks to the big bowl of cream, milk egg whites etc and mix thoroughly.

You will need at least a one gallon container plus a half gallon container to put the mixture into when done mixing. Let the egg nog sit for 24 hours in the refrigerator before tasting. Shake container thoroughly before pouring a drink – EACH and EVERY Time. Add spirits to individual glasses if desired.
Very fattening but delicious! Hope you enjoy.

Chris (El Alamein)

[King of Kailua]

Bachelor Chicken Curry with Steamed Rice

I label it bachelor because I use a box of S&B curry sauce mix (http://www.sbfoods.co.jp/eng/saucemix.html) and make a ton of it to eat for lunch and dinner. Leftovers store well in tupperware and can be stuck in the freezer for later. Microwave or stove top the leftovers as desired. This is a good meal to incorporate turmeric, ginger, and garlic if you want to get their anti-inflammatory properties into your diet.

Makes several servings, I'd say 6-8

3 - 4 chicken thighs or breasts, cubed
1 large onion, chopped
A couple shallots, chopped
A thumb sized piece of fresh ginger, minced (your size discretion)
Several cloves of garlic, minced (your size discretion)
2 large carrots, chopped to spoonable / forkable bite sizes
A handful of celery, chopped to spoonable / forkable bite sizes
A handful of shitake mushrooms (or your favorite), chopped
A sweet potato, chopped to spoonable / forkable bite sizes
Ground turmeric
Curry powder
Cinnamon
Salt
Pepper
Chili flake
White wine
Water
S&B curry sauce mix (http://www.sbfoods.co.jp/eng/saucemix.html)


Clean your work area after dressing the chicken!!!

Prep your veggies and reserve them in a bowl. In a separate bowl, season the chicken with salt, pepper, curry powder, tumeric, and a little cinnamon. Heat to medium/med-high a large deep sauce pan or pot with a light coat of oil + a bit of butter. Coat the seasoned chicken pieces with flour and add the piece to the hot pan to brown them but not cook them through. Add a bit of turmeric, curry powder, a small amount of cinnamon, and chili flake to taste. Once the chicken is golden, add the bowl of mixed veggies. Stir with a flat edged wooden spoon to mix everything up. Stir every now and then until you start to smell the garlic. If the mix gets a bit dry, add a splash of white wine. Stir occasionally for 3-5 minutes. Turn the burner to high and add water to the pot/pan until you get 1/2 an inch below the lip. When the mix come to a bubble, turn the heat down to a med-low simmer for at least 10 minutes, stirring occasionally. Remove from the heat and break up the 100g package of curry sauce mix into the pot, stirring it in. Stir, stir, stir.

Serve over steamed brown jasmine (or your favorite) rice and enjoy. This should warm your belly on a winter night. If you don't have kids, reserve the rest for leftovers. If you do have kids, and a wife, enjoy the adoration and praise they shower you in. You are now a rock star in the kitchen.

[sklegg]

Do you like real Mexican food? This is so easy to make.... seriously.

Stuff you need:

Chicken breasts
CORN tortillas
vegetable oil
prepared salsa mole (see below)
real Mexican cheese (Cotija, etc.)


You can boil the chicken or bake it with some salt and pepper. Let it cool a little then shred it with a fork. (Or just slice it into strips.) Set it aside.

Heat some of the vegetable oil (just a few tablespoons) in a frying pan and fry the tortillas one at a time. They don't have to be totally crispy, just cooked. This will help them survive the next step.

Once you have a stack of cooked tortillas take each one and dip it into the mole. Get it totally covered with the sauce. Pull it out and let the excess drip off. Lay it flat on your plate. Place some chicken on top (not too much) and fold the tortilla over. Sprinkle some of the crumbled cheese on top. You're all finished! Buen provecho!



Mole sauce:
Get yourself a jar of Doña Maria Mole* in a jar and a few cans of chicken broth. Heat the broth in a small pot. It doesn't need to boil or anything. Just get it warm. Get a larger pot and heat it to medium. Empty the ENTIRE contents of the jar of mole into the pre-heated pot. Mash the paste around to loosen it up. Add your chicken broth slowly. You don't have to be all that precise, just read the jar and go by taste. Mix these together until blended well. It should be fairly thick but not pasty.

If you like your mole a little sweet go ahead and add some white sugar. If you like it extra chocolatey add some Nestle Quik powdered chocolate. Keep mixing until everything is smooth and delicious. (Set some aside to use as an aftershave, too. It's moisturizing and smells better than Aqua Velva. :tongue_sm)

* If you can't find the mole locally I'd be happy to trade shaving gear for it.

[expatCanuck]

1 lb. shrimp, peeled, deveined (I used the 16-20 size -- not critical)
1/4 fresh pineapple, slice again lengthwise into eighths, then sectioned (for a total of 12-16 chunks of pineapple -- strangely, only 12 made it into the wok)
1/2 shot dark rum
1/2 red pepper, sliced lengthwise (roughly 1/4 inch strips)
whole grain basmati rice (about 3/4 cup raw is enough for us)
2 dozen green beans
almost half a habanero, finely sliced crosswise
1 coarsely diced shallot
1-2 tbsp canola oil
cumin
coriander
soy sauce
coarsely ground black pepper
1/2 lime

In a wok or frypan -
soften the shallots, splash on some soy sauce and the juice from 1/8 of a lime and the juice from one pineapple eighth rind
add the sliced habanero & cook for another 30-60 seconds, 'til softened
add the shrimp, dust with coriander & cumin, cook one side 'til they get opaque -- flip & repeat
- add the juice of 1/4 lime, the juice from the other pineapple eighth rind, half a shot of dark rum, splash of soy sauce, & toss; add ground black pepper to taste (four turns of the mill does it for me)
- add the red pepper & pineapple, toss & cover (cook for an additional 1-2 minutes, tossing every 30-45 seconds)
[For a texture variation, throw in a handful or two or bean sprouts with the red pepper]

- in a separate pot, I steam the green beans for 2 minutes or so.

Serve - I ladle out the rice, put the shrimp on it, with pineapple, red peppers & green beans on the side. Spoon the remaining sauce onto the shrimp/rice.

- Richard

[ouch]

Buckwheat pancakes

1/2 c. flour, sifted
1/2 c. buckwheat flour
small handfull oat bran
pinch salt
1 tsp baking powder
1 Tbl sugar
2 Tbl vegetable oil
2 eggs
1 c. buttermilk
Blend dry ingredients
Add wet ingredients and mix until just incorporated
Alow to stand for 10 min
Cook on hot greased griddle
Serve with maple syrup and bacon

[riooso]

These are awesome recipes! This is going to get nothing but better.


Butter Scotch Morsels


Using 2 Graham Cracker packages put in bowl and beat down to powder.
Heat 3/4 stick of butter in microwave till almost liquid and mix in.
I use a couple of buttered flat baking dishes and spread the crust evenly into the dishes a little less than 1/2 inch thick.
Take one of 2 bags of Butterscotch morsels and sprinkle lightly on the crust, about 1 deep but cover the crust.
Sprinkle a light layer of coconut on the butterscotch.
Dribble in strings, not to thick, Eagle Brand condensed milk on the mixture
Repeat the last 3 steps till the baking dish is 1 1/4 inches full, the reason that you do not want more, is that when you bake it the mixture will partially caramelize and if it is to thick it will not, caramelize.
Make sure that the last layer is topped with coconut and Eagle Brand milk.
Put in 350 degree oven and bake for 20 minutes or till the top just starts to turn brown.
Let it cool completely. It is still baking and doing the caramelizing process.You will have some ingredients left over like the Eagle Brand Milk but that is normal.

These puppies are really sweet and rich and must be eaten, slowly, with a cup of tea or coffee. If you give them to kids make sure they are outside running around, because when they eat them they will be, running around!:lol:


Later,
Richard

[MAK]

Simple and tasty!
Mike's Day After Thanksgiving Turkey Soup

In honor of the day after Thanksgiving, here is my “whatever” Turkey Soup.
It is very flexible as long as you don’t go too crazy with the ingredients.

Do this the evening of Thanksgiving

Place the carcass from your Turkey into a soup pot. Break it up to fit.

Add water, broth (canned turkey or chicken) or a combination to cover the carcass

Slice some carrots and celery and toss in

Chop up an onion and toss in

Toss in some parsley, 1t-2t (depending on the size of your turkey) poultry seasoning

Toss in 1-3 bay leaves

Cook until the vegetables are tender

Remove from heat and (eventually) place in a cool place. Since I live “up north” It is cold in the garage in November so the covered pot goes there

The next day…

Skim of the fat and remove the carcass.

Pick off the meat and return that to the soup

Reheat the soup, when hot, add some sour cream (1-2 pts depending on the amount) mixed with flour to thicken. When adding the sour cream, slowly whisk it in.

Add some cook rice or wild rice to the mix

Salt and pepper to taste. You may also want to add a little hot sauce to give it some zing.

Now you have a great and simple soup!

Additions
You can add (within reason) what every you want. Toss in some leftover corn, gravy, whatever. It all tastes good!

[_JP_]

Old-Fashioned Sourdough Pancakes

2 cups sourdough starter, room temperature2 tablespoons sugar
4 tablespoons olive oil
1 egg
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoons warm water
In a large bowl, add sourdough starter, sugar, egg, and olive oil; mix well.
Dilute 1 teaspoon baking soda in 1 tablespoon of warm water. Only add baking soda to batter just before you are ready to cook the pancakes. Fold gently into the sourdough batter (do not beat). This will cause a gentle foaming and rising action. Let the mixture bubble and foam a minute or two.
Heat up a lightly greased griddle until fairly hot; then pour batter onto the griddle. For each pancake, pour 1/4 to 1/2 cup batter onto hot griddle. Cook 1 to 2 minutes on each side or until golden brown. Serve on hot plates.
-----

This is a great way to keep your sourdough starter lively and active.

REAL maple syrup goes perfectly with the tangy taste of sourdough.

[TimmyBoston]

This thread is sad, come on boys, we can do a helluva lot better than this! Let's start posting some recipes!!!!!!

[Confuzius]

This recipe is from the Old Grist Mill Restaurant in Kennebunkport, Maine. As the story goes it was my aunt's 16th birthday and they went to the restaurant for lunch.
My aunt mentioned that it was her birthday and all she wanted was the recipe for the Johnny Cakes. After some pleading and some 16 year old doe eyes the waiter went to get the chef, who eventually came back with this hand written on an index card. (This would have been the late 60's or early 70's, I'm not sure exactly how old my aunt is...)

Johhny Cake (corn bread)
3/4 cup cornmeal
1 cup flour
1/3 cup sugar
3 tsp baking powder
1/2 tsp salt
1 cup milk
1 egg, beaten
2 tbsp oil
1/2 cup frozen corn niblets (thawed)

Combine cornmeal, flour, sugar,baking powder and salt. Mix milk, eff and oil together. Add to dry ingredients and beat together until smooth. Add corn.
Pour into a well greased 8"x8" cake pan or 9x5 loaf pan.
Bake at 350°f for 20 minutes or until knife inserted comes out clean.


In my opinion this is some damn tasty cornbread, but I expect that cornbread is one of those things that can be pretty divisive in nature and preferences, I'd like to see some other recipes if anyone has one that they think takes the cake.

[_JP_]

This is going to be tomorrow's dinner. Dr. Martin liked to use this is he had to go out on house calls. Simple to throw together and if he was called away it would keep until he got back home. I'm going to substitute Italian sausage this time.


Dr. Martin's Mix


1 to 1 1/2 lbs mild pork sausage

1 small onion, chopped
2 green onions, chopped
2 or 3 stalks celery, chopped
2 cups chicken broth or bouillon
1 tablespoon Worchestershire sauce
1/2 teaspoon salt
1 cup raw rice (do not use instant or "minute" type rice!)

Crumble the sausage into a skillet and brown it. Pour off some of the fat. Add the rest of the ingredients, cover and simmer for about an hour, on the lowest possible heat.

[DeaconKC]

This is great this time of year
2 pounds of lean ground beef
2 cans of dark kidney beans
2 cans of medium kidney beans
2 cans of light kidney beans
1 large onion, finely chopped
2 cans of diced tomatoes or 4 large tomatoes diced
1 small can of tomato paste
chili powder, salt, black pepper, cumin
okay, first put the beef and onion in a large pot with a little water and cook over low heat until the beef is done. Add the tomatoes and paste at this time and simmer for 5 minutes. Now add the beans, juice and all. Put in 2 tablespoons of chili powder, and 1/2 teaspoon of cumin, slat and pepper as needed. Bring to a low boil, stirring to keep things from sticking. Taste regularly and season to taste. Simmer for at least 1 hour. You can serve it now, but it will bve better tomorrow, after everything has swam around together for a while. Toppings like sour cream, cheddar cheese and olives are just gilding.

[_JP_]

The first batch of these just came out of the oven and boy, are they good! This recipe doubles very nicely in a 5 quart Kitchen Aid mixer.


------


Chocolate Oatmeal Cookies

1 cup all-purpose flour
3T unsweetened cocoa
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
½ cup light butter
½ cup brown sugar
½ cup sugar
1 large egg
1 tsp vanilla
1 ¼ cup rolled oats
½ cup semi sweet chocolate chips or raisins

Preheat oven to 350 degrees. Lightly coat a no-stick baking sheet with no-stick spray. In a small bowl, combine flour, cocoa, baking powder, baking soda, salt and cinnamon.

In a large bowl, combine butter and sugars and beater until light and fluffy. Beat in egg and vanilla. Stir in flour mixture and mix well with a wooden spoon. Stir in oats and chocolate chips.

Drop by tablespoon onto baking sheet, leaving 2 inches between cookies. Bake for 10 minutes, or until very lightly browned. Cook on wire rack.

Makes 36 cookies. 72 calories per cookie, 1 g protein, 2.4 fat, 0.5g fiber, 12g carbohydrates and 92mg sodium.

[ancora imparo]

1/2 cup dark brown sugar
1/8 cup kosher salt
1/4 cup paprika
1/4 cup chili powder
1/8 cup mustard powder
1/8 cup granulated garlic
1/8 cup cherry Jell-O powder
1 tbs. cayenne pepper
2 tbs. coarse ground black pepper

Mix all ingredients and use as a dry run on your pork ribs. Or add about 1/2 cup of water to 2 cups of rub to make a paste. Use sparingly, this stuff has got some kick. :eek: If your beef/pork comes out a bit too spicy, just dab a little bit of BBQ sauce to "cut" the spice. This stuff is great!

[King of Kailua]

Start your day the steel cut way!

Makes 2 servings
Estimated prep = 13.5 minutes

1/2 cup steel cut oats
1 1/4 cup water
1 Tbl. brown sugar (est. for each bowl)
1 Tbl. flaxseed oil (est. for each bowl)
small handful of walnuts
1 small banana chopped (if you'd like)
pinch of cinnamon
splash of milk


Put the oats in a small sauce pan on high with the water. Turn you attention to making your morning coffee for a moment. As soon as you begin to see any simmer, turn your attention away from the coffee and turn the heat down to medium while stirring the pan with a wooden spoon. After a minute or two turn the heat down again to low or just above low and stir again. Stir occasionally. As the oats thicken up keep the stir on to keep anything from sticking to the pan. After about 12 minutes you can pour the oats into two bowls. Add the rest of the ingredients. If you'd like to warm the milk up, nuke the bowl in the microwave for 37 seconds. Stir up your bowl and enjoy!

A note on Omega - 3 fatty acids (http://en.wikipedia.org/wiki/Omega-3_fatty_acid). Besides taste, I add the flaxseed oil and walnuts for healthy cholesterol maintenance, the anti-inflammatory properties, and it's other healthful benefits. Omega-3 oils are not produced by your body and need to be taken in your diet if you want its benefits. O-3's have been reported to have a positive impact on asthma, heart disease, cancer prevention, brain function, and other conditions (probably related to it's ability to reduce blood triglycerides).

[King of Kailua]

"Hawaiian" Portuguese Bean Soup

Makes 18 Servings


2 cups dried beans
2 smoked hocks + a shank if you got it (more meat!)
3 cups chicken stock
1 cup chopped cilantro (1 large bunch)
2 cups diced potato (red, skin unpeeled)
2 cups diced carrots (3 large)
1.5 cups diced onion (1 large)
0.5 cup diced celery
1 Portuguese sausage (10 oz.)
2 cups tomato puree
Salt and pepper to taste


Soak beans in water overnight. Drain.

In a stockpot, combine soaked beans, ham hocks/shank, chicken stock, cilantro and water to cover (about 6 cups). Bring to a boil, then simmer until meat and beans are tender.

Remove skins and bones from ham hocks/shank; shred meat and return to stock. Slice and fry portuguese sausage, and blot with paper towel. Add sausage to stockpot along with potatoes, carrots, onion, celery and tomato puree. Cook until potatoes are tender. Season with salt and pepper.

Goes great with fresh bread! Ono!

[btheath294]

Brant's Chicken and Sausage Gumbeaux

1 3/4 cups cooking oil
2 1/2 cups of flour
3 cloves garlic-minced
1 cup celery-chopped
1 1/2 cups onion-chopped
1 cup bell peppers-chopped
2 pounds cajun sausage-sliced
1 1/2 gallons hot water. Better if use chicken broth
3 tablespoons bottled brown bouquet sauce
1 tablespoon worestershire sauce
2 tablespoons gumbo file'
3 tablespoons salt
3 tablespoons pepper
3 chickens-cut up in frying pieces
1/2 cup parsley-chopped
1 cup green onions-chopped

Begin by making roux with flour and oil. Stir over fire until dark brown. Add garlic, celery, bell pepper and onion. Set aside. In another skillet, fry sliced sausage. Add sausage to roux mixture. Pour water (chicken broth) and bouquet sauce into large pot. Add roux mixture, worcestershire, gumbo file', salt and pepper. Let boil for about 20 minutes. Brown cup-up chicken in oil. Add fried pieces of chicken, parlsey and green onions to pot. Cook for 45 minutes. Serve over rice.

Note: For the chickens, I buy a the equal amount of fried chicken from Popeye's, like a family pack. For you people that don't have a Popeye's, use Church's Chicken or KFC. If neither one is around, try a rotisserie chicken, plan. Nothing crazy like lemon/herb. Usually it is cheaper, in the long run, and cuts some of your cook time down. You may also add peeled shrimp, 10 minutes into the "boil" process of the cooking.

If anybody has any problems trying this, due to the "coonass" part of me and something doesn't make sense, please email me and I'll try to help.

[OmegaEdge]

French Onion Soup

4 tablespoons butter
1 teaspoon salt
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced
1 (48 fluid ounce) can chicken broth
1 (14 ounce) can beef broth
1/2 cup red wine
1 tablespoon Worcestershire sauce
2 sprigs fresh parsley
1 sprig fresh thyme leaves
1 bay leaf
1 tablespoon balsamic vinegar
salt and freshly ground black pepper to taste
4 thick slices French or Italian bread
8 slices Gruyere or Swiss cheese slices, room temperature
1/2 cup shredded Asiago or mozzarella cheese, room temperature
4 pinches paprika


Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.


Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.

Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.

Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.

Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

I got this recipe from allrecipies.com. I have making a similar version of this soup for years, but I find this one more practical and easier to make, enjoy!

[thirdeye]

This will make 6 servings

6 Chicken Leg Quarters
6 Hot Italian Sausage Links (optional)
1 Large #10 can whole potatoes
1 Lg jar Pearl Onions
2 cans sliced carrots
2 cans green beans (not French cut)
1 can cream of mushroom soup
1 can cream of chicken soup
1 quarter cup mayo
6 cloves garlic, whole (optional)
Salt & Pepper
Crushed Red Pepper flakes (optional)
Large Heavy Duty Aluminum Foil


Pull out and cut 6 squares of Aluminum foil, take each chicken quarter and rub with mayo, place one on each foil piece.
Evenly divide the remaining ingredients (Onions, Potatoes, Carrots, and Green Beans) as well as the optionals (sausage & garlic) and pile it on the chicken.
Now add the soup, evenly dividing it on the piles. Dust with salt, pepper and red pepper to taste.
Close each bundle by pulling up the four corners and twisting them tightly. They should form what looks like a Hersey's kiss.

Place bundles on the grill. Both charcoal or gas will do just fine. Either way, they should be set on medium heat. If you have a covered grill, the bundles should be left for between 30 and 35 minutes, uncovered for 45 minutes.

Remove from grill, open carefully to let steam escape......Enjoy!!!!

[btheath294]

Penne Pasta with Sausage and Peppers

1 pound of Italian sausage. 1/2 hot sausage, 1/2 mild sausage
2 large bell peppers. one green and one red
1 cup chopped onion
2 cloves of garlic, minced
1 cup heavy cream
1/4 cup chopped fresh parsley
1 teaspoon marjoram
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup paresan cheese (grated)
1/4 cup ramono cheese (grated)
1/4 cup asiago cheese (grated)
8 oz. box of penne pasta,cooked

In a large skillet, cook sausage, peppers,onion and garlic until meat is brown and vegetables are tender. Drain off fat. Stir in cream, parsley, marjoram, salt and pepper. Bring to a boil then reduce heat and cook and stir over medium heat for eight minutes until slightly thinken. Pour over cooked pasta. Toss mixture with cheese. Serve at once with more cheese if needed.

During the cooking process, I sometimes add more sausage,cream and cheese. To each is his own.

[ouch]

Peking noodles

In a large skillet briefly saute minced garlic, ginger, and shallot (or scallion) in a bit of oil until fragrant.
Add 2-3 oz ground pork and saute until almost cooked through.
Add 1/2 tsp XO sauce or hot bean paste (I use Lee Kum Kee and Har Har respectively, when I don't have time to make my own).
Add 2-3 oz chicken stock, 1T dark soy, 1/2 tsp sugar, and 1/2 tsp sesame oil.
Cook fresh lo mein noodles in salted boiling water for 2 minutes, the add to pan.
Add 1T chopped cilantro 1 tsp chopped scallion.
Toss and serve.

[btheath294]

New Orleans style B-B-Q Shrimp

3 pounds of large fresh shrimp in shell (remove heads)
1 cup butter
1/2 cup olive oil
4 tablespoons garlic, minced
1/2 teaspoon thyme, dried
1/4 teaspoon oregano, dried
4 teaspoons salt
1 teaspoon lemon juice
2 tablespoons worcestershire sauce
5 tablespoons black pepper
4 bay leaves, fresh
4 sprigs of rosemary, fresh
1/8 teaspoon red pepper


Melt butter in olive oil. Add all other ingredients except shrimp. Let sauce stand for at least 15 minutes. When ready to cook, add shrimp and sauce to skillet and cook for about 15 more minutes, stirring often. Divide shrimp in individual bowls and pour sauce over them. Serve over Italian, French, or Greek bread. Have extra bread for dipping in sauce.

[btheath294]

Brant's Southern Deep Fried Turkey

1 12-15 pound turkey (very important:COMPLETELY THAWED AND ALL INSIDE PARTS/BAGS REMOVED AND CLEANED!!!!)
1 large bottle of Italian Dressing ( I use Wishbone or Kraft)
1 large bottle of Tobasco Sauce
1 large bottle worcestershire sauce
1 large bottle of Heinz 57 steak sauce
1 large can Tony Chatere's seasoning
1 container onion powder
1 container garlic powder
3-5 gallons of peanut, vegitable or clear frying oil

First take a large bowl that the turkey can fit in and place a medium, unsented trashbag in it, drapping over the sides. Take your turkey, and pierce the intire body with a pearing or steak knife. Place the turkey in the bowl/bag, breast side up. Generously squirt the Italian dressind, Tobasco sauce, worcestershire sauce and steak sauce over and inside the caviety of the turkey. Then generoulsy sprinkle the Tony's, onion powder and garlic powde over the turkey, creating a paste like coating over the outside of the turkey. Turn turkey over, where the breast is down. Do the same to the top as you did the breast side. You will use about most of the liquid products, if not all of the Italian dressing, most of the Tobasco, worcestershire sauce and steak sauce. Draw up the bag, removing as mush air/space as you can, and tie off, leaving the turkey in the bowl, breast down. Marinate for five (5) days in frige.

I ADVISE TO PURCHASE A TURKEY FRYER KIT, containing the pot and rack to place the turkey in, and a thermometer. Some even contain the burner with hose. They can be used for boiling seafood, frying other things, and steaming food. On day of cooking, bring oil to level in large, deep pot, something meant for frying turkeys or a gumbo/stock pot, enough to cover turkey. For my pots, it usually takes about 3 1/2-4 gallons. Heat oil to 350*F with a propane burner, OUTSIDE AND NOT UNDER YOUR CAR PORT/GARAGE!!!!! As oil is coming up to temperture, bring turkey out and scrape off excess seasoning from the turkey and drain cavity of merinade. When oil comes up to the proper temp, place turkey breast down, but be VERY CAREFUL. My advise is to use large, long oven mitts. If you do not have a turkey fryer pot combo, which contains a rack for the turkey, you can use a couple of WIRE HANGERS. Fix where turkey is not resting on bottom of the pot. Cook the turkey for 3 1/2 minutes per pound.

This is not a cooking project that you can walk away from. You have to watch your oil temp, making sure not to the oil. This means not letting it go over 400*F.

When you pull out the turkey, it will look burned, but is is actually from the red pepper and seasonings that turned the skin a dark, rich brown. Let the turkey rest about 10 minutes before slicing.

I've been frying my family Thanksgiving and Christmas turkeys this way for the last 15 years. Usually I have to fry two per holiday and there may be enough leftover to make a sandwich or two. Enjoy.

As always with any of my recipes, if something doesn't sound right or confusing, contact me and I'll try to help.

[Velomane]

Caesar Salad

1 head romaine lettuce, washed and chopped
1.5 cups croutons, make your own, or buy a high-quality brand
3 tablespoons shredded parmesan, reggiano preferably
one serving dressing, as follows.

Toss the lettuce with the dressing, toss again with parmesan, toss once more with croutons. Enjoy!

Dressing:

.5 tsp salt
1 tsp freshly ground black pepper
2-3 lge cloves garlic, minced (I'm a garlic nut, so I use more than this)
1 tsp anchovy paste
1 tbsp Dijon mustard
1 egg yolk
juice of half a lemon (~1 tbsp.)
1 tsp red wine vinegar
1 tsp worcestershire sauce
.3 cup olive oil

Starting at the top, thouroughly whisk in each ingredient before adding the next one. When it comes to the oil, drizzle it in very slowly while whisking to ensure it emulsifies properly.

As with most cooking, the better, and fresher the ingredients you use, the better the final product. So, get a good quality red wine vinegar, not the nickel stuff. Same goes for the worcestershire sauce, and most definitely the olive oil. In fact, the oil has the biggest impact on the final flavour, so experiment with different grades of oil and note the difference.

[Scotto]

Here's a complex, deep-flavored cold weather salad. Easily adaptable to infinite variations.

Arugula, toasted pine nut and roasted beet salad

Ingredients:
3 small beets
3 large shallots
Handful of pine nuts
2 bunches of arugula
A few ounces of Roquefort cheese
Flour

Dressing:
3T EVOO
2T sherry vinegar
1/4t salt
2t honey
Black pepper to taste

Wrap beets individually in foil, then roast at 400 degrees for about an hour, until easily pierced with a knife. Cool, remove skins (easily comes off with a paper towel rub), and slice into small wedges.

In medium pan, toast pine nuts over medium heat until evenly golden. They will burn, so keep an eye out. While that is going, slice shallots thinly and separate into rings. Toss with 1/4t salt, some pepper, and a couple of tablespoons of flour. Remove nuts and add 3T olive oil and heat over medium high heat until almost smoking. Shake off excess flour and add shallots. Fry until deep golden brown, about 5 minutes, moving them around occasionally. Remove to paper-towel lined plate.

Whisk vinaigrette ingredients together. Add a tablespoon of dressing to beets, and toss to combine. Wash arugula and add to large bowl. Toss with remaining dressing.

Plate: Arugula, surrounded by beets. Top with fried shallots and pine nuts, then crumble roquefort over top to taste. Serve with some crusty bread and you are set for dinner.

[Suzuki]

Suzuki's Chili

Here's my favourite chili recipe - its good as is and is easily customized to suit your personal preferences.

Ingredients:

2 - 3 tablespoons vegetable oil
2 pounds beef diced (you can use stewing beef, but I'll often use other inexpensive cuts)
1 large onion chopped
3 -4 cloves garlic (depending on size and prefernces) finely chopped (NOT run through a garlic press)
3 tablespoons chili powder (the fresher the better)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon dried oregano
1/4 teaspoon cayenne (more or less to taste)
1 cup beef stock (or red wine or beer)
1 28oz can of pureed or diced tomatoes
1 19oz can of beans (drained and rinsed) - kidney, chickpeas, mixed, black, etc.
Salt & pepper to taste
1 - 2 teaspoons of brown sugar or maplesyrup

Instructions:

1) Heat oil in large pot on high heat, add beef and brown well (about 4 - 5 minutes). Remove from pot and season with salt and pepperl

2) Lower heat to medium and saute onion for about 3 minutes or until softened.

3) Add garlic and cook for 30 seconds.

4) Return meat to pot and add spices and oregano- cook for 1 minute or until you can smell the spices (TIP: Measure all of your spices and oregano into a small bowl so you can add them to the pot all at once).

5) Add beef stock (or wine or beer) and tomatoes. Bring to boil, stirring occasionally. Reduce heat and simmer for at least 60 minutes - longer is better and I usually let mine simmer for at least 2 hours to make the meat nice and tender. If the level of liquid starts to get a little low, you can add more stock, wine, beer or water as necessary, but not too much as this tastes best if its nice and thick.

6) About 15 minutes into the simmering, add brown sugar or maple syrup - this does not make the chili sweet, it just counters the acidity that you often get with canned tomatoes and just seems to enhance the flavour.

7) About 20 - 15 minutes before you're ready to take the chili off the stove, add your beans - adding the beans towards the end prevents them from getting mushy.

You can increase the heat by adding hot sauce, more cayenne or omit the beans entirely.

I find that using diced beef significantly improves the flavour over what you get with ground beef.

Enjoy!

[btheath294]

Gorilla Bread
(Better than monkey bread!)


1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts

Preheat the oven to 350 degrees F.

Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

[ouch]

Hazelnut cookies

I'm not much of a dessert guy, but these are a weakness, and simple to make.

Ingredients
1/2 cup hazelnuts (2 oz)
1/4 cup plus 3 tablespoons sugar
3/4 cup plus 2 tablespoons all-purpose flour
1 stick (1/2 cup) cold unsalted butter, cut into small pieces

Preparation
Put oven rack in middle position and preheat oven to 350°F.

Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off) and cool to room temperature.

Pulse nuts and 1/4 cup sugar in a food processor until nuts are finely ground, then add flour and a pinch of salt, pulsing until combined. Add butter and pulse until dough just forms a ball. Divide dough in half, then roll dough on a work surface lightly dusted with sugar and flour into 2 (11-inch-long) logs (each about 1 inch wide). Chill, wrapped in plastic wrap, 1 hour.

Cut logs crosswise into 1/2-inch slices and arrange rounds 2 inches apart on 2 baking sheets.

Bake, 1 sheet at a time, until bottom edges just begin to turn pale golden, 12 to 15 minutes. Cool cookies on sheet 2 minutes. Place remaining 3 tablespoons sugar in a small dish and dip tops of cookies in it, then cool sugared cookies on a rack.



Stolen from Gourmet magazine, I believe, and they're some of the best I've tried. They should look like this-
http://www.epicurious.com/images/recipesmenus/2004/2004_may/109469.jpg

[Scotto]

My new favorite Manhattan:

2.5 parts Russell's Reserve Rye
1 part Carpano Punt e Mes

Stir for at least 20 seconds over ice, then pour into chilled glass with a brandy-marinated cherry.

No bitters required here - the Punt e Mes is seriously bitter and aromatic, though if you want to gild the lily I suppose a dash of Angustora would be ok.

This is so damn good I can't describe it.

As an amusing aside, my 2 year old was watching me mix the drink. After I was done, he exclaimed "Dad! You forgot the bitters!". At the same moment my wife was passing by, and the look she gave me could have killed.

[btheath294]

Chicken Cannelloni with Roasted Red Bell Pepper Sauce


1 (8 oz.) package cannelloni or manicotti shells
4 cups finely chopped cooked chicken meat
2 (8 oz.) containers chive and onion cream cheese
1 (10 oz.) package frozen chopped spinach, thawed and well drained
1 cup (8 oz.) shredded mozzarella cheese
1/2 cup Italian -seasoned bread crumbs
3/4 teaspoon garlic salt
1 teaspoon seasoned pepper

Roasted Red Bell Pepper Sauce
Garnish: Chopped fresh basil or parsley


Cook pasta according to package directions, drain

Stir together chicken and next 6 ingredients.

Cut pasta shells lengthwise through the other side. Spoon about 1/2 cup chicken mixture into each shell, gently pressing cut sides together. Place, cut side down, in a lightly greased 11X7 inch baking dishes. Pour Roasted Red Bell Pepper Sauce evenly over shells.

Bake, covered, at 350 degrees for 25-30 minutes or until thoroughly heated. Garnish if desired.


Roasted Red Bell Pepper Sauce


2 (7 oz.) jars roasted red bell peppers, drained
1 (16 oz.) jar creamy Alfredo sauce
1 (3 oz.) pakage shredded Parmesan cheese


Process all ingredients in a blender until smooth, stopping to scrape down sides

[btheath294]

1 1/2 pounds of sweet and/or hot Italian sausage links, cut crosswise into 1 inch chunks
4 garlic cloves, thinely sliced
2 large green, yellow, and or red bell peppers, cut into 1/4 inch slices
1 jumbo onion (about 1 pound), cut in half, then cut crosswise into 1/4 inch slices
1 can (28 oz.) whole tomatoes in puree
1 can (15 oz.) tomato puree
1 tsp. salt
1 pound ziti or penne pasta
1 package mozzarella cheese, cut into cubes
1/2 cup Romano cheese, grated


1) Prepare sauce: In deep nonstick 12 inch skillet, cook sausage over medium heat for about 5 minutes or until browned on all sides, stirring occasionally.

2) Reduce heat to medium. Discard all but 2 tablespoons sausage fat. To sausage in skillet, add garlic, peppers, and onion, and cook, covered, 10 minutes or until vegetables are tender, stirring occassionally. Stir in tomatoes with their puree, tomato puree, and salt; heat to boiling over medium heat, breaking up tomatoes with side of spoon. Reduce heat to low; cover and simmer for 10 minutes.

3) Meanwhile, preheat oven to 400 degrees.

4) Cook pasta per directions minus 2 minutes

5) When pasta is cooked, mix all ingredients together, placing in a large baking dish. Sprinkle with mozzarella cheese. Bake for 20-25 minutes or until bubbley and brown. Sprinkle with Ramano cheese.

[Lynchmeister]

Combine in a large bowl:

1 1/2 lbs ground beef - a ratio of 85% lean to 15% fat seems to be the sweet spot
1/4 cup brown sugar
1/3 cup milk
1 egg
1/4 cup bread crumbs
garlic in some form - I'm crazy about the McCormack Garlic Pepper (comes in disposable glass pepper mill for about $3.00)
Salt and pepper to taste

Preheat oven to 350

Line the bottom of a bread pan with an 1/8th of an inch of brown sugar.
Drizzle ketchup over the brown sugar in bottom of pan.
Form the meatloaf into the pan.
Sprinkle brown sugar (not too much) over top of loaf.
Drizzle ketchup (again, not too much) over top of loaf.

Bake at 350 for 1 hour 20 minutes.

Serve with mashed potatoes and steamed aparagus.

Enjoy! I know I will be in about 45 minutes. :wink:

[btheath294]

Catfish Louisiana


Shrimp topping
2 large eggs, lightly beaten
1/2 cup milk
1/2 cup buttermilk
1/4 tsp. hot sauce
1 tbsp. seasoned salt, divided
1 1/2 cups all-purpose flour
4 (6 oz.) farm raised catfish fillets
1 cup vegetable oil
Garnishes: Chopped fresh parsley and chopped green onion
Hot cooked rice


Shrimp topping

1/4 pound small fresh shrimp
3 tbsp. vegetable oil, divided
2 tbsp. all-purpose flour
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup chopped onion
1 clove garlic, minced
1 cup hot water
1/4 cup dry white wine
1 tsp. chicken flavored bouillon granules
1/4 tsp. seasoned salt
1/4 tsp. paprike
1/2 tsp. hot sauce


Peel and devein shrimp; set aside. Combine 2 tbsp. oil and flour in a small heavy skillet, stirring with a wire whisk; cook over medium heat, stirring constantly, until roux is caramel-colored (about 6 minutes). Set aside. Cook celery, bell pepper, and onion in remaining 1 tbsp. oil in a heavy saucepan over medium-high heat 1 minute, stirring constantly. Add shrimp and garlic; cook 1 minute, stirring constantly. Stir in water and remaining 5 ingredients. Gradually add reserved flour mixture, stirring until smooth, and cook until thoroughly heated. Set aside but keep warm.

Prepared Fish

Combine eggs and next 3 ingredients; add 1 1/2 tsp. seasoned salt, and set aside. Combine flour and remaining 1 1/2 seasoned salt in a shallow dish. Dredge each fillet in flour mixture; dip in egg mixture, and dredge again in flour mixture.

Pour oil into a large heavy skillet. Fry half of the fillets in hot oil over medium-high heat 5 minutes on each side or until golden. Remove from skillet, and drain on paper towels. Repeat procedure with remaining fillets. Immediately spoon warm shrimp topping over catfish, and garnish, if desired. Serve with rice.

Note: You may change out the fish from catfish to some other white flesh fish. I've use redfish, speckle trout, and talapia.

[btheath294]

Bread Pudding with Vanilla Sauce


3 large eggs, lightly beaten
1 1/2 cups sugar
2 tbsp. light brown sugar
1/2 tsp. groun nutmeg
2 3/4 cups whipping cream
1/4 cup butter
4 cups french bread, cubed
3/4 cup golden raisens, if desired
Vanilla Sauce


Combine first four ingredients; stir in whipping cream and butter. Gently stir in bread cubes and if desired, 3/4 cups golden raisens. Let soak for at least 1 hour or longer. Pour into a lightly greased 2 qt. souffle' or deep baking dish. Bake, uncovered, at 375 degrees for 30 minutes, then shield with aluminium foil and bake for 20-25 minutes more to prevent excessive browning. Let stand 10 minutes before serving. Serve warm with vanilla sauce.

Vanilla Sauce

1/2 cup sugar
3 tbsp. light brown sugar
1 tbsp. all-purpose flour
dash ground nutmeg
1 large egg
2 tbsp. butter, softened
1 1/4 cups whipping cream
1 tbsp. vanilla extract

Whisk together first 7 ingredients in a heavy saucepan; cook over medium heat, whisking constantly, 10-12 minutes or until thickened. Remove from heat; stir in vanilla.

[saegoose]

Ultimate BBQ Chicken - Courtesy of Tyler Florence


Ingredients

Brine:

* 2 quarts water
* 2 tablespoons kosher salt
* 1/4 cup brown sugar
* 2 garlic cloves, smashed with the side of a large knife
* 4 sprigs fresh thyme
* 6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each

The Ultimate Barbecue Sauce:

* 1 slice bacon
* 1 bunch fresh thyme
* Extra-virgin olive oil
* 1/2 onion, chopped
* 2 garlic cloves, chopped
* 2 cups ketchup
* 1/4 cup brown sugar
* 1/4 cup molasses
* 2 tablespoons red or white wine vinegar
* 1 tablespoon dry mustard
* 1 teaspoon ground cumin
* 1 teaspoon paprika or smoked paprika if available
* Freshly ground black pepper

Directions

For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.

Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.

Preheat oven 375 degrees F.

Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

[btheath294]

Pineapple Banana Nut Bread


3 cups flour
1 tsp. soda
1 cup nuts, chopped
1 tsp. cinnamon
2 cups mashed bananas (ripe)
1 (8 oz.) can crushed pineapple, drained
2 tsp. vanilla
2 cups sugar
1 tsp. salt
3 eggs, beaten well
1 1/2 cup oil


Combine dry ingredients, stir in nuts, set aside. Combine remaining ingredients and add to dry mixture, stirring just until batter is moist. Spoon into two greased and floured loaf pans. Bake at 350 degrees for 1 hour and 5 minutes. Cool 10 minutes.

[Scotto]

Sour Cherry Sauce

My choice for blintz topping, but also superior on pound cake, ice cream, you name it. Dead nuts easy.

The only hard part is to find the cherries. Trader Joes sells 24oz jars of Morelo cherries which are great. Well stocked grocery stores and any place that sells German stuff will have them also. Do not use sweet cherries. If you are in a place that grows sour cherries, you are a lucky man.

Drain the cherries. Reserve ~1/2c. of their juice.

In a (cold) saucepan, mix 1/4c. sugar, about 2 1/2t of cornstarch, and a pinch of salt. Whisk in reserved cherry juice and 1/4c. dry red wine (port will work, too, but I like the wine), and a cinnamon stick. Bring to a boil until thick. Toss the cinnamon.

Add back in the cherries, add a drop of almond extract, and cook for a minute or two. Voila!

[btheath294]

This is for Deacon. :thumbup1:


2 cups of water
1 (14 oz.) container of chicken broth
3/4 cup half-and-half
3/4 tsp. salt
1 cup uncooked regular grits
3/4 cup shredded cheddar cheese
1/4 cup grated parmesan cheese
2 tbsp. butter
1/2 tsp. hot sauce
1/4 tsp. ground white pepper
3 bacon slices
1 lb. medium size shrimp, peeled and deveined
1/4 tsp. black pepper
1/8 tsp. salt
1/4 cup all-purpose flour
1 cup sliced mushrooms
1/2 cup green onions, chopped
2 garlic cloves, minced
1/2 cup low-sodium, fat free chicken broth
2 tbsp. fresh lemon juice
1/4 tsp. hot sauce
chopped green onions


Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits. Reduce heat, and simmer, stirring occasionally, 10 minutes or until thickened. Add cheeses and next 3 ingredients. Keep warm. Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 tbsp. drippings in skillet. Crumble bacon and set aside. Sprinkle shrimp with black pepper and 1/8 tsp. salt; dredge in flour. Saute' mushrooms in hot drippings in skillet 5 minutes or until tender. Add 1/2 cup green onions, and saute' 2 minutes. Add shrimp and garlic, and saute' 2 minutes or until shrimp are lightly browned. Stir in 1/2 cup chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet. Serve shrimp mixture over hot cheese grits. Top with crumbled bacon and chopped green onions.

[_JP_]

This is a great way to use up some sourdough starter so that you can feed it and keep it alive.



2 cups sourdough starter (http://whatscookingamerica.net/Bread/SourdoughStarter.htm) room temperature
2 tablespoons sugar
4 tablespoons olive oil (http://whatscookingamerica.net/OliveOil.htm)
1 egg
1/2 teaspoon salt (http://whatscookingamerica.net/Information/Salt.htm)
1 teaspoon baking soda
1 tablespoons warm water


In a large bowl, add sourdough starter, sugar, egg, and olive oil; mix well.
Dilute 1 teaspoon baking soda in 1 tablespoon of warm water. Only add baking soda to batter just before you are ready to cook the pancakes. Fold gently into the sourdough batter (do not beat). This will cause a gentle foaming and rising action. Let the mixture bubble and foam a minute or two.


Heat up a lightly greased griddle until fairly hot; then pour batter onto the griddle. For each pancake, pour 1/4 to 1/2 cup batter onto hot griddle. Cook 1 to 2 minutes on each side or until golden brown. Serve on hot plates.

[flabajaba2213]

Sorry for the blurry pics. My camera hates me.

Ingredients:

3 - 4 Pound roast, Eye of the round preferable
Fresh ground pepper
Garlic salt
Salt
Dehydrated onions

1. Preheat the oven to 500 degrees Fahrenheit.
2. Place the roast in a broiler pan, with about 1/4 cup of water in the bottom.

http://www.wtfsauce.com/ul/files/5/SL730099.JPG

3. Mix about 2 table spoons of fresh cracked pepper, 1/2 teaspoon salt, and a pinch of garlic salt together, then sprinkle over the roast.

http://www.wtfsauce.com/ul/files/5/SL730098.JPG

4. Sprinkle dehydrated onions over roast.

http://www.wtfsauce.com/ul/files/5/SL730102.JPG

5. Place roast in oven. Cook for 7 minutes a pound for medium-rare, and 8 minutes a pound for medium. (For example, a 3 pound roast would cook for 21 minutes for medium rare).
6. Once the timer dings, turn off the oven.

***DON NOT OPEN THE OVEN!***

Leave the oven closed for 2 hours.

7. After the 2 hours is over, you can remove the roast.

http://www.wtfsauce.com/ul/files/5/SL730103.JPG

8. Let the roast sit for 5 minutes before you cut into it, to allow the juices to settle.

http://www.wtfsauce.com/ul/files/5/SL730105.JPG

9. Enjoy!


The initial cooking gets a nice bark on the outside with the seasonings, and seals in the juices. The 2 hours slow cooks the meat using the radiant heat, cooking it just right and letting the juices work their magic. It is fool proof. I've cooked up to 6 pound roasts using this method, and they all turn out perfect.

EDIT: Added Pics

[_JP_]

A very simple side dish.



One 14.5 oz can of green beans, either cut or French style (you can use fresh or frozen as well)
Dried Rosemary
Ground Savory


Add a two or three pinches of rubbed Rosemary and a pinch of Savory to the green beans. Cook to taste and serve. The Rosemary alone works well. Optional seasonings include onion powder or garlic power.

[ouch]

Pizza Rustica

Prepare enough pie dough for a double crust. Line a pie pan with dough, cover, weight, and pre bake.

In a large bowl whip a pint of ricotta cheese with three eggs. Fold in diced prosciutto, dried sausage, salami, capacolla, sopresatta, or crumbled bacon in any combination- the more the merrier.

Top with remaining dough and bake one hour at 375.

Eat alone, hot, room temp, or cold.

[johnniegold]

Sorry fellers. Here ya go:

The "Gravy"


1 lb ground beef (you can make it meatless too)
1-2 tsp. onion
1/4 C. oil
2 Cans Crushed Tomatoes (20 oz. each)
1/2 tsp. salt
pinch of sugar
1/4 tsp. red wine vinegar
fresh bay leaf, and fresh basil
a little garlic
a little dash red pepper flakes, if desired

Directions:
1. Saute the onion in the oil until golden not burned.
2. Add the meat and saute until crumbly or brown.
3. Add the cans of crushed tomatoes.
4. Add the rest of the ingredients (bay leaf, basil, sugar, garlic, red wine vinegar, salt, pepper flakes)
5. You can add tomato paste or water to get your preferred consistency.
6. Mix it together and simmer about one hour. You can add meatballs to the sauce 30 mins after you started this simmer. Then simmer for another 45 mins. (just a suggestion, take with a grain of salt). Try to stir every 10-15 minutes or so to prevent sticking.


The Meatballs

1 lb Veal/beef/pork mixture
2 eggs
1 cup italian bread crumbs
1/2 cup parm. cheese
3/4 cup milk
salt/pepper to taste
Cover the bottom of pan with olive oil and put over medium heat
Fry the meatballs until they are brown on the outside and firm, making sure not to over cook them and make them too hard.
Add them to the gravy to finish cooking

Will make 12 nice size meat balls.

TIP: when rolling the meatballs wet hands so the meat doesn't stick to your hands.

[ouch]

I've made 100's of these from scratch using my trusty little wooden dowel, but I'll confess to converting to premade wrappers. They're round, thin, fresh, uniform, and a buck for a hundred, making them a no brainer for the hard part. One of the dirty little secrets is that many a high end restaurant will use them for their upscale ravioli dishes, as they obviate the need for a dough expert.

Filling
Pork. Should be a bit fatty. Pork butt (shoulder) works well. Have the butcher coarsely grind it or slice and whack until minced with two cleavers (lots of fun to do!)
Stir in minced ginger, garlic, shallot, scallion.
Add minced water chestnut (optional)
Add a bit of soy sauce and sesame oil.
Mix in a puck of tofu (lightens the mixture).
Put about a teaspoon in a wrapper. Apply cornstarch/water mix or egg wash to one half of the wrapper (you want a dry portion of the wrapper to press against a wetted part for a good seal).
Starting at one end, press about a 1/4" of the wrapper together, then continue, pleating the edges. This will take some getting used to, and there should be roughly seven pleats or so.
Repeat until you're out of stuffing.

Steam in bamboo steamer (placing them on a piece of lettuce or cabbage makes for easy retrieval) over boiling water for 8-10 minutes until just done.
Alternatively, heat a non-stick pan and film with oil (or cast iron, black steel, or aluminum, if you dare). Add dumplings, spacing them. Do not turn. Cook over medium heat 2-4 minutes (again, you'll have to get the hang of this) until the bottoms turn golden. Add 1/2 cup water or chicken stock. It will bubble like mad. Cover and continue to cook, trying your best not to peek, until the liquid evaporates, about 4-6 minutes. Transfer to plate. They should be crisp and golden on the bottom and steamy on top, with the meat just cooked through.

Dipping sauce
There are numerous, from a simple chili oil on up.
1T soy sauce
1T dark soy (sweeter and less salty)
1T sugar
1T Chinkiang black vinegar (Chinese balsamic, but you can use plain rice vinegar)
2T water or stock to thin
dash hot chili oil or pinch of hot chili paste
white pepper
minced garlic, ginger, shallot, scallion, and cilantro
Stir and let stand

[FiXXXer]

Mojitos by the Pitcher

I make these in a 1 gallon pitcher

juice of 10 limes
fresh mint, I throw in a whole package from the grocery store
1/2 cup sugar
2 cups white rum
club soda or sprite, chilled

Add the sugar, mint leaves, and lime juice and muddle until the mint is shredded to bits, then add the rum and the soda (I generally use 6-8 cans of Sprite for mine)

If you want to add a little something extra, half of a small bottle of pomegranate juice is excellent.

[ouch]

Cheesecake a la Ouchette

1 store bought prepared graham crakcer pie shell
preheat oven to 350
bake pie shell for 10 min
cool
reduce heat to 325

2 8oz packs Neufchâtel* cream cheese, room temp
2 oz sour cream
1 tsp vanilla extract
3/4 cup sugar
3 eggs


In a large bowl, whip cream cheese and sugar with a hand mixer until smooth
Add one egg at a time and continue to whip unitl completely incorporated
Add sour cream and vanilla and blend briefly
Transfer to prepared pie shell
Bake at 325 for one hour
Remove to rack
Allow to cool one hour
Refrigerate minimum 4 hours




*Amazingly, the lower fat cheese works well. You want your kid happy, not fat and happy.

[flabajaba2213]

Surprise!

This is my grandmothers recipe, which I've changed a bit. Ideally, this is a quick and easy dish that you can make with ingredients that you probably have in your house right now, when you get home from work tired and the kids are hungry, and nobody wants to really do anything!

The name comes from when my uncles were kids, and one day pulled the wrappers off of every can of veggies in the pantry. So, whenever my grandmother made the dish, the veggies were always different, so it was a surprise!

Ingredients

1 Pound Lean Ground Turkey or Beef
16 oz. Frozen Mixed Veggies
2 Cans Del Monte brand Stewed Tomatoes with Italian Seasoning
Salt
Pepper

Optional
Pasta Sauce
V8

1. Cook the veggies as per instruction, drain and set aside.
2. Brown the meat in a large saucepan, drain the fat.
3. Add the stewed tomatoes and break up the tomatoes a bit. Add the veggies. Add a pinch of salt and pepper.
4. Give it a good stir, cover the pan, and reduce the heat to medium / medium-low.
5. Let simmer for 10 - 15 minutes, stirring every few minutes.
6. Serve.

If the surprise seems a little thin to you, add 2 tablespoons of pasta sauce. If it is too thick, add an 8 oz. can of V8.

I suggest serving this over rice (brown or white), since the rice will absorb a bit of the juice and become delicious. I like the Del Monte brand stewed tomatoes because they already have a nice balance of herbs, so that is one less thing to worry about when making the dish. This keeps very well, and reheats easily. If you start the veggies when you start to brown the meat, you can have this whole meal done in 20 - 25 minutes. Also, if you use the turkey, there is very little saturated fat, and you can get your kids to eat their veggies too!

[btheath294]

1 (8 oz.) bag red kidney beans (Be sure beans are not old)
3 cloves garlic, minced
2 tsp. parsley, chopped
water to cover
1 large onion, chopped
1 green bell pepper, chopped
1 cup green onion tops, chopped
6 strips of bacon, cut up
salt and pepper to taste (I use Lawry's season salt)
3 bay leaves
2 lbs. cajun sausage, cut up
1 lb. ground sausage (Owen's or Jimmy Dean), pulled apart into pieces
1 tsp. worcestershire sauce
cooked rice


Put beans in a heavy pot with enough water to cover; bring to a rolling boil for a couple minutes. Remove from heat; soak overnight in same water. In the morning, bring to boil again. Add all other ingredients. Reduce heat; simmer at least 3 hours. Add cold water as needed. Serve over rice.

[Jim]

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[TimmyBoston]

People's expectations of marsala sauce vary a lot, depending on what they have eaten at restaurants. Much of what you get is gloppy junk barely tasting of marsala. This recipe will produce a quite light sauce with intense marsala flavor; try and see if you like it.

2 1/2 ounces pancetta (about 3 slices), cut into thin strips
8 ounces white mushrooms , sliced
1 clove garlic , minced
1 teaspoon tomato paste
1 1/2 cups sweet marsala
1 1/2 tablespoons lemon juice
4 tablespoons unsalted butter
2 tablespoons chopped fresh parsley leaves

Use thin chicken or veal cutlets, give them a dredge in flour and fry them up. Keep them in a warm oven while you make the sauce.

Add pancetta to hot pan and saute at medium heat until crisp. Remove it to a paper towel lined plate. Add in the 'shrooms and cook at med-high heat until they are good and brown. Add in garlic, tomato paste, and pancetta and cook for a moment to caramelize the paste a bit. Remove pan from heat and add the marsala, scraping the goodness from the bottom of the pan, and reducing it until the thickness of maple syrup. Work in the butter a tablespoon at a time, add in the lemon juice, parlsey and any meat juices from the resting meat. Serve and take a bow.

This same sauce works great for saltimbocca and other goodies.


This recipe is from Scotto, not me.

[Jim]

OK lets get started~

What you need:
http://www.badgerandblade.com/gallery/displayimage.php?imageid=16099 (http://www.badgerandblade.com/gallery/showimage.php?i=16099&original=1&c=78)


3- 28 ounces cans of plum tomatoes, San Marzano is best.

1 cup of chopped onion

4 cloves of garlic chopped or more

A large handful of fresh basil

2 lbs of veal, cubed

1 tsp of red pepper flake (or more later)

1/2 teaspoon salt

3 oz EVOO

Dice, slice and cube everything to start, drain as much moisture from meat and tomatoes as possible, this aids in browning.

Heat oil in large enough pot to fit all the tomatoes with plenty of room left over.
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Brown cubed veal and reserve.

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Lightly brown onions and half way through add garlic, reserve.
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Brown 2 cans of tomatoes,this can take 45 min or more Don't rush this part!
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Add onions and garlic red pepper and salt.
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Add the rest of the tomatoes.
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Simmer on low for many hours, add water as needed.
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(After 3 hours,almost half way)
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(After 6 hours, keep going)
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After 6 hours or so add reserved meat and Basil to sauce, cook one more hour.
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Cook Pasta.
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Enjoy!

[EmTea]

Or sliders, or mini-burgers, what ever your fancy.

What you'll need (this makes 8-9 burgers):

1lb of ground chuck
1 tsp each of kosher salt, black pepper, garlic powder, onion powder
Dinner rolls
Mayo

You can mix the spices together or put them on the meat one at a time. I mixed mine ahead of time.

Preheat your oven to 250F
Let your griddle/pan heat to 350F

Unless you have an unusually large cutting board, I'd suggest using parchment paper to make one. A dab of water in under the corners will prevent the paper from moving.
Take the chuck and roll it over the parchment paper to get it really thin. Once the meat is spread out, sprinkle the spices on the meat.
http://img401.imageshack.us/img401/7624/img0092je1.jpg

Then, using the parchment paper to help, fold the meat over itself.
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Now, using a pizza cutter works the best, cut the meat into squares. Some won't be perfect but add/subtract meat to make the best of it.
http://img522.imageshack.us/img522/9472/img0094sl5.jpg
*Notice the roll in the background, I used it to judge how big to make the burgers

Half the dinner rolls like buns and place them in a aluminum foil cocoon.
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Place said cocoon in the oven for 5-10 minutes

While the buns are heating, throw the meat on the griddle/fry pan.
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*If your griddle/pan is not big enough to cook all of the little burgers at once, cook the buns after you cook the meat to avoid burning the buns.

Cook for 2-3 minutes on each side.
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When the burgers are done place them on a plate with a paper towel. Remove the buns from the oven and put a little bit of mayo on the inside of the bun, this prevent the buns from being soggy.

Add desired condiments and serve!
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[EmTea]

I dont mean to double post, but I figured this seperates the recipes.

I've decided to try out bacon and blue cheese burgers. The idea here is to put the blue cheese and bacon in the patties themselves, thus adding cheesy goodness in every bite.

First, get of the banana-phone, this is serious business. Making french fries, the proper way requires your undivided attention. (Seriously)

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For the burgers you will need:
5-6 Pieces of thick cut bacon
2-3 Cups of Crumbled Blue Cheese
1 pound each of ground chuck and sirloin

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Cut up the bacon and fry it. I had to cut the cooked pieces smaller, you want the bacon to be the same size as the crumbled blue cheese.

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In a bowl, combine the bacon, ground sirloin, ground chuck, and blue cheese. Make into about 6-7 patties.
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On to the grill, you want to start the grill on medium heat. Get the grill to about 350F. Flip only once and no pressing!

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Cook these until desired doneness is reached. Once they are done, kill the heat, and place your buns cut side down on the grill.

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Now the fries!
You'll need:
About one russet potato per person
Sunflower Oil (or safflower oil, just avoid monster oils like peanut and vegetable)

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Cut up the potatoes into fries, try to get them as uniform as possible. Removal of the skin is up to you.

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As soon as you cut the potatoes, place the soon to be fries in a big bowl of ice cold water. You can do this as far head as you want, as long as the water stays cold.

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Heat your oil to 315F, then let it coast on low to 320. Proper heat control is key.

When ready to fry, remove your fries from their bath. Do not use a strainer, this will just put back the starch that has fallen off the potatoes. Remove them by hand and dry them with tea towels or a salad spinner.

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Once the fries are dry, fry them for a few minutes. Not long enough to cook them, just long enough to soften them. Keep the temperature at, or around, 320. Work in batches, about one potatoes worth of fries at a time. Once limp, let them drain and cool to room temperature. This is a good time to turn your oven to 200F Then increase the heat to around 330 or so. Then fry those fries until golden brown.

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Let them drain and season with kosher salt. Stick them in the oven to keep them warm.

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Serve with a beverage and you're done!

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[EmTea]

Last one for now.

To make the dip you'll need:

1 & 1/2 Cups of Cucumber (peeled, seeded, and cubed. This worked out to be about 1 Cucumber)
1 Cup of Finely Chopped Red Onion (This worked out to be about half a large onion)
3 Tablespoons of Dill (Fresh, chopped)
3 Tablespoons of Mint (Fresh, Chopped)
1 Cup of Feta Cheese (I used the crumbled kind)
2 Tablespoons of Fresh Lemon Juice (I was able to get away with half a lemon to make all the juice)
8 Lemon Wedges (This worked out to be about 1 Lemon)

For the Pita Crisps you'll need:
3 8in Pitas, Split in Half
Cooking Spray
Kosher Salt (Or Sea Salt)

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First Pre-Heat the oven to 350F

While the oven is heating up, lets make the dip
Start by fine chopping the red onion
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Then peel and quarter the cucumber
Add this into your mixing bowl
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In a second bowl, I used the bowl I was going to plate with here, add the Feta cheese, pepper, and lemon juice.

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Using a fork, mash up the Feta cheese and lemon juice.

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Add the onion and cucumber mix, dill, and mint to the bowl with Feta cheese. Toss to coat.

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Plate with the lemon wedges.

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Making the Pita Crisps is real easy.

Grease a baking pan, place the chips on the pan, spray the chips with more cooking spray, sprinkle on the kosher salt.

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Let those cook for 10 minutes or until they are brown and crisp.


Now for the main course, grilled chicken pizza!
You'll need:
Pre-made thin crust pizza dough
1 & 1/3 Cups of Olive and Mushroom tomato sauce
1 Cooked Chicken breast
3/4 cup of Mozzerlla cheese

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Preheat the oven to 450F

Chop the chicken breast, make sure you take out the bones!

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Put the tomato sauce on the pizza dough, leave about an inch of crust exposed around the edge. Then add the chicken, then top with cheese.

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Cook for 12 minutes or until brown.

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Cut the pizza into quarters and serve!

[Scotto]

3 Bartlett or Bosc pears, ripe but firm, cored and quartered
Toss with 2 tsp sugar, 1/4 tsp salt, a bit of pepper
Heat a skillet with a bit of oil until smoking
In go the pears, such that one flat side is in contact with the pan
Cook about 3 minutes until deep brown
Flip to other cut side and repeat
Turn off pan and add 2Tbs of your favorite balsamic vinegar. Reduce and toss until pears coated
Chill pears and serve.
Awesome

[thirdeye]

2 28 oz cans tomato puree
1 6 oz can tomato paste
1 Qt chicken or beef stock
2 cups dry red wine
¼ cup olive oil
2 lg yellow onions, peeled and minced
6 lg cloves of garlic, chopped
2 ribs celery w/leaves, minced
1 lg carrot, grated
½ cup fresh parsley, chopped
½ lb fresh mushrooms, chopped
1 tsp crushed red pepper flakes
1 tbsp crushed oregano
1 tsp dried rosemary
2 lg bay leaves
1 tbsp dried basil or 2 tbsp fresh
2 whole cloves
½ tbsp fresh ground blk pepper
2 tbsp salt (or to taste)
1 tsp sugar
1 lb pork neck bones, chicken backs and necks or any combination of

In a large pot, place the tomato puree, tomato paste, chicken/beef stock, and wine. Heat a large frying pan and add olive oil. Sauté the onions, garlic, celery, and carrot until they just begin to brown. Add this to the pot along with the rest of the ingredients. Bring to a light boil and reduce heat to simmer. Simmer for 2 hours, partly covered, stirring often. Remove and discard bones, skim grease/fat and discard.
It’s ready to use on all your favorite dishes. I usually grab a loaf of fresh Italian bread and start dipping….
This also freezes very well.

[Scotto]

Makes about 4 quesadillas. Multiply as needed.

Take 2/3c. of corn kernels (I use frozen niblets - works fine). Throw them in a hot skillet. Cook until they are charred and begin to pop. Remove to a bowl. Add a bit of oil and saute about a half a red onion, minced, until soft. Add in a couple of cloves of minced garlic and about a teaspoon of chili powder. Cook for about 30 seconds. Now add 2/3c. of black beans (I use rinsed canned beans) and heat briefly. Now add back the corn and crush things lightly with a spatula. Add the juice of half a lime and salt and pepper to taste. Remove to bowl until needed.

Take flour tortillas and toast on each side for about a minute until soft. Remove to a work surface. Keeping your fillings to half the tortilla, add a quarter of the bean mixture, some pepper jack cheese, and a sprinkling of chopped pickled jalapenos. Fold tortilla over fillings.

Brush very lightly with oil on one side, sprinkle with a bit of salt (I use Maldon sea salt, but kosher works fine), and place oiled side down in a pan or on a griddle. Oil and salt the other side. Cook on each side until crisp and brown. Don't go crazy on the heat or you'll burn them before the insides are done.

Remove from heat, let rest a bit to let the cheese settle, then cut into pieces and enjoy with your favorite condiments and beverages.

[BobS]

Leek Risotto
Originally from Addicted to BBQ Forum by Mr.BrOwn

Ingredients
1 1/2 cups arborio rice
6-8 cups low sodium vegetable stock or chicken stock
3 tablespoons truffle oil
3 medium sized leeks, washed, tops trimmed and white stalks sliced thinly
1 small onion, finely chopped
1/2 cup white wine
2 tablespoons olive oil
6 oz. Parmeggiano Reggiano cheese
salt and pepper to taste (I use no pepper, and usually no salt)

Method

1. Bring a stockpot of salted water to boil. blanch the sliced leeks in the boiling water for 1-2 minutes. Remove immediately, drain, dry, and set aside. RMS Comment: I blanched the leeks in the chicken stock to get a little added flavor.

2. Heat large sauce pan (large enough to hold at least 2 1/2 quarts) over medium-high heat. Add olive oil and sautee chopped onions until transluscent and silky, making sure they don’t begin to caramelize (3-4 minutes).

3. Stir in arborio rice and and stir vigorously for 1/2 minute, just enough to toast the grains, making sure they don’t char or brown. You may have to remove from heat if it gets too hot. Deglaze the pan immediately with the 1/2 cup of wine.

4. Add one ladle of vegetable stock while stirring the rice. When the rice has soaked up all the stock, add another ladle and stir. Repeat this, one ladle at a time, until the rice has turned into a creamy shiny porridge and the grains are what I call “sturdy” - a state just between grainy al dente and done. Lastly, stir in the blanched leeks. Season to taste.

5. Divide the risotto into serviceware. Grate cheese over risotto and shower generously with shaved truffles OR drizzle with truffle oil. Serve immediately. RMS Comment: I stir the truffle oil into the pot just before serving.

[SiBurning]

My friend asked her Aunt Margie how she makes her amazing clam chowder. She replied “First I send Uncle Harold down to Coney Island to get the clams”.

This clam chowder was inspired by the Two Fat Ladies, but takes a turn from New England to Louisiana courtesy of Emeril Lugasi. It may not be Aunt Margies, clam chowder, but it's deeply complex, and deliciously sweet, with the barest hint of heat and smoke.

It's simple enough to make. Just take your favorite clam chowder recipe and modify it as follows.
From the Two Fat Ladies: add vermouth
From me: skip any milk, cream, and thickeners such as flour.
From Emeril Lugasi: add sweet corn & tobasco sauce
From I don't remember who: add worcestershire sauce

That's it. Need a recipe to follow? Here's mine.

My recipe has a few modifications to the classics that serve to complement the presentation. It's also jammed full of gently cooked vegetables, so it's light and refreshing, and the slight crunch makes for a nice texture complement to clams.

I usually wing this soup, going by sight, mood, and taste, aiming for 4 pint size bowls with barely enough broth to cover all those clams and vegetables. My guests always complain they want more broth, but it would just taste watered down. Unlike other clam chowders, the broth should come out crystal clear, so your guests will see every little speck of pepper and marvel at the care you took in cutting the vegetables.

Yield: 2 Quarts (4 servings)

The Base
2-4 slices American style or other smoked bacon, diced. About 2-4 oz.
1 medium onion, diced. About 4-6 oz.. Or use the whites and light greens of a small leek or two.
½ cup celery, diced. About 2 oz.
1 medium carrot, diced. About 2-3 oz. (optional)
3-4 oz of green pepper (optional--this could easily cloud the broth, but helps bind the hot pepper sauce)
1 large or 2 small bay leaves
2 green onions (scallions). Sliced into thin rounds, with the dark green parts chopped fine.


The Soup
1 cup vermouth. Either dry or sweet.
1 teaspoon tobasco or other vinegary hot sauce
1 teaspoons worcestershire sauce
1 ear sweet corn. Or one 10-14 oz can with liquid.
16 oz clam juice
3-4 red potatoes, cut into soup-spoon-friendly pieces. I make 3/8” squares, 1” long.
A scant ½ teaspoon kosher or sea salt. Or ¼ teaspoon table salt.
Black pepper

Clams
6-12 oz clams. Or 1-2 10 oz. cans whole baby clams.

Garnish
Parsley, chopped fresh

Substitutions
Smoked tofu or other smoke flavor can substitute for the bacon. The meat, though a nice flavor addition, is less important than the smoke. To tell the truth, I'd prefer to skip the bacon because of the texture, but the flavor wins. If you substitute Italian or other non-smoked bacon, you'll miss the smoky undertones. Perhaps a shot of smoky scotch would do the trick.

Instructions
In a 2-1/2 or 3 quart heavy bottom pot.
Fry the bacon until crisp. If you use a low fat substitute, use 1-2 tablespoons oil. Leave the fat or oil to cook the vegetables. We'll skim it off later.
Add the onion, celery, carrot, (green pepper) and bay leaf. Sweat for about 10 minutes until the carrots are just barely tender (Cook, covered, on low heat, stirring occasionally.)
Add the green onion at the last minute, letting them just barely cook. For a bit more bite, save some for the end as a garnish.

Add the vermouth, clam juice or liquor, and any liquid from the canned corn and clams.
Bring to a simmer. Do not boil.
Skim off the fat
Add potatoes, corn, tobasco, worcestershire, salt, and 7-8 turns of the pepper mill
Simmer about 15 minutes, or until potatoes are done.
Skim again

Taste, correct seasoning (remembering there's no clams yet, so easy on the salt if you use canned clams), adding hot water, if necessary.
Add the clams.
Add the green onion here for less bite, or after cooking as a garnish.
Simmer for 5 minutes, or just enough to cook the clams through.

Finish
Remove the bay leaf
Correct seasonings
Garnish with fresh chopped parsley (and green onion, if you skipped them earlier)

[ouch]

Roast butternut squash

Other than peeling and seeding the squash, there is very little work invloved, and it may be prepared well in advance of cooking. It's a terrific side for chicken or turkey, and will make you look good.

Peel and seed a butternut squash. I wear gloves, due to some strange allergic reaction I get from the skin. After cutting off the top and bottom, a vegetable peeler or heavy duty knife (don't use your delicate fancy pants gyuto for this)will remove the skin, and use a spoon to remove the seeds, making sure to scrape any stringy parts away from the flesh. Cut into coarse chunks roughly an inch and a half.
Thinly slice 1/2 on onion.
In a large stainless steel bowl, toss squash chunks, onion, and a handful of dried cranberries with a few tablespoons of olive oil until well coated.
Season with salt and pepper.
Transfer to cookie sheet lined with parchment paper of Silpat sheet (or nothing).
Roast at 400 for ~1 hour, turning once midway.

[Btheis]

This is the house vinaigrette at Mohican Resort. It is my recipe.

1/3 cup red wine vinegar
1/3 cup pepperoncini brine
1/3 cup kalamata olive brine - good quality
2 T coarse or whole grain mustard
1 T Italian seasoning
1 T oregano
1 T thyme
2 T granulated garlic
6-8 kalamatas

Add all these ingredients to a blender and blend until well combined

3 cups Olive Oil, if you use extra virgin it is recommended to cut it with a lighter flavored unless you are ok with a heavy olive taste.
Salt and pepper to taste

With the blender on high speed slowly drizzle the oil into the blender. Depending on the strength of oil I tend to stop when 2/3 of the oil have been added to check the taste and consistency, add a little salt and pepper and then add the rest of the oil. If a more mild flavor is desired the addition of more oil or less on the vinegar/brine.

For the balsamic lovers out there cutting the brines/vinegar back to 1/4 cup and adding a 1/4 cup of balsamic is a nice change of pace. Tripling the amount of mustard and adding in a few bay leaves to this variation turns this into a really nice marinade for garden fresh oven roasted veggies and it is quite good on chicken when marinated for 2 days.

[Btheis]

This recipe can be used for beef veal or lamb shanks

Preheat Oven to 350
1 lb cooked pasta, rigatoni is preferrence, cooking liquid preserved and hot for service time
4-6 fresh shanks
Onions diced 12 oz
carrot 6 oz
celery 6 oz
Garlic cloves whole 10
Red table wine 10 oz, something you would drink pease.
Crushed tomatoes 2-28 oz cans
Whole peeled tomatoes 1-28 oz can
Parsley 2 bunches
Basil 4 oz
Olive oil
Salt
pepper

Heat a heavy bottom braising pan to medium high heat and then add in the oil.
Carefully add the shanks and sear each side, When both sides have a nicely developed crust remove from pan and place on paper towel to drain.
Then to the same pan add the onions carrots and celery to saute for 5 minutes, then add the garlic cloves and saute 3-4 more minutes until the garlic starts to get a little color.
Then deglaze with the wine ensure all of the fond is incorporated to the wine. Reduce the wine to sec.
Then add the tomatoes and bring to a boil.
Once boiling add the shanks and cover
Place braising pan in the oven for 2-3 hours depending on shank used or until fork tender.

Once the shanks are ready remove from the sauce for now.
Taste sauce and add salt and pepper if needed, a little extra crushed tomato sometimes is needed depending on sauce thickness.
when flavor has been adjusted add in parsley and basil.
Plunge rigatoni into hot water that was preserved from cooking for 30 seconds and then shake off excess water. Toss pasta with the sauce and portion onto plates or serving tray and then place shanks ontop.

[Btheis]

This is something I have put together a few times for just a plain chip or vegetable dip but some have put it on burgers with fried onions and really enoyed.

Mayonnaisse 1 cup
Sour Cream 1 cup
Buttermilk 1/2-3/4 cup
Garlic Dehydrated 1-2 T
Dehydrated Onion 1 oz
Curry 1-2 t depending on your taste
Oelek Sambal 2T
White Pepper 1t

Mix all ingredients and let sit in the fridge over night.
A sweet thai Chili can be subbed in for the oelek if you have an issue with heat. Dehydrated onions and garlic are used to help keep a thick consistency. Fresh onions and garlic can be used but the amount of mayo or sour cream may need to be upped to keep the sauce together. Also keep in mind that if using fresh ingredients the amounts will need to be increased.

[Andy]

This is my favourite desert of all time. A warning, it is very rich, I add fruit and cream to counteract. It is also Gluten Free for people (like me) that have Celiac Disease or people with a Gluten Intolerance.


Hot Fudge Pudding.
200 g white rice flour
150 g caster sugar
2 tablespoons pure unsweetened cocoa
2 teaspoons gluten free baking powder
¼ teaspoon salt
125 milliliters milk
2 tablespoons vegetable oil
1 teaspoon vanilla
125 g chopped nuts
220 g brown sugar
25 g pure unsweetened cocoa
435 milliliters very hot water

Preheat oven to 180c
Mix rice flour, caster sugar, 2 tablespoons cocoa, baking powder and salt in an ungreased square 23cm baking dish.
Mix in milk, oil and vanilla with a fork until smooth, stir in nutes and spread mixture evenly.
Sprinkle with brown sugar and 25g cocoa.
Pour hot water carfully over the back of a spoon so it is evenly dispersed over the batter.
DO NOT STIR.
Bake for 40 minutes, serve warm with gluten free ice-cream or cream.

[Luc]

This is one of my new favorites!

You need:


Chicken (whole, drumstick, wings - whatever you like)
BBQ
Juice from 1 Lemon
4 Bird-eye chillis
1/2 cup of olive oil
2 clove of garlic



Cook the chicken on the BBQ
Slice the chillis and garlic
In a mortar and pestle, crush them together
Add some olive oil and lemon juice, that will help with the crushing
When well combine into a paste, reserve
When the chicken is ready, take it off the BBQ and dip all the chicken pieces in the sauce
Enjoy!


Note: If you can prepare the sauce 1-2 hours in advance you will have better results!

[MPruett]

I have 3 recipes to share. This post will be the first:

Country Fried Steak & cream gravy

Ingredients (no real measurements necessary)

Cube steaks or sliced tenderized round steaks (3/8" to 1/2" thick)

Flour (1 cup = 6-7 steaks + 1/2 cup or so for gravy)

Salt & Fresh ground pepper (to taste)

Milk (cup or two for steaks, pint or so for gravy)

Shortening, bacon fat, lard (lots - maybe 3 cups worth?)

Equipment

12" cast iron skillet


Procedure

Steaks

Heat oven to 200 degrees.

Put about a 1/2 cup worth of shortening in the skillet and heat to roughly 300 degrees. You don't want it smoking and turning dark, but if it'll fry a little piece of breading to a crisp, it's ready.

Season flour with salt & pepper. 1 tsp each is a good starting point.

Dip steaks in milk.

Dredge in seasoned flour.

Gently lay the dredged steak in the skillet and fry for about 3-4 minutes per side. You'll know it's ready to flip when the edges of the steak are a good golden brown color and you're starting to get some red juice coming out the top of the steak. Flip. Fry another 3-4 minutes.

Note: You want the grease to come up the steak about halfway, which means 1/4" of grease in the skillet. It seems like a lot, but it's the way to go.

Remove to paper towel. Repeat process until all steaks are fried.

Put fried steaks in oven to keep warm. (take paper towels out)

Cream gravy

Dispose of all but maybe a tablespoon worth of grease in the skillet. Heat it up to where it's hot, but not smoking.

Add about 1/3 cup flour, whisking to combine with the grease.

Cook the flour and grease, whisking constantly to keep it from burning. Cook to a light beige color (it'll be a funny color already- just cook it a little darker). Essentially, if you've cooked a roux before, you're doing the same thing here.

Once the flour/grease is cooked, add milk in about 1/4 cup increments until the gravy is a little bit thinner than you'd like. Cook it down until it's at the thickness you want- if you overshoot, just add more milk and thin it out.

Season with salt and pepper at the END of the process, once the gravy is almost ready. Doing it at any other time risks concentrating the salt flavor and making it too salty to eat.

Serve gravy over the fried steaks and side dishes like mashed potatoes, white rice, biscuits, etc...

Good article/recipe that I paraphrased a little bit (http://www.dallasnews.com/sharedcontent/dws/fea/taste/texascollection/stories/DN-nf_cfs_0220liv.ART.State.Edition1.1de1a6e.html)

[MPruett]

Chicken Saltimbocca

This is a good one to cook when you have women over. It's Italian, it's easy, and it's delicious.

Ingredients

2 lbs worth of chicken cutlets (about 3/8" thick)- you can cut breasts in half, or buy them already made into cutlets.

1/2 cup flour

1 TB chopped up sage leaves

Prosciutto slices (one per cutlet, however many that is)

Olive oil

2 tsp lemon juice (little less than 1/2 a lemon)

1 1/4 cups dry white wine or dry vermouth (doesn't matter really)

4 tb unsalted butter, cut into 1 TB chunks.

1 TB Minced fresh parsley


Procedure

Turn on oven to 200.

Dry chicken cutlets with paper towels.

Distribute chopped sage leaves across the cutlets evenly.

Press prosciutto over sage leaves onto chicken.

Dredge cutlets in flour (seems to work better than dredging first)

Heat about 2 TB olive oil in pan until it shimmers.

Saute' the chicken cutlets on medium-high with prosciutto side down until light golden brown (about 2-3 minutes).

Flip the cutlets over, and saute on the other side for 2-3 minutes or until golden brown.

When the cutlets are all cooked, remove to oven-safe plate and put cutlets in oven to keep warm.

Dump out excess oil from pan.

Deglaze pan with wine or vermouth, (dump it into the hot pan & stir like crazy, getting the crud stuck to the bottom stirred up).

Cook down the wine/vermouth until there's only 1/3 cup left (it'll be pretty thin).

Add lemon juice, and turn heat to low.

Whisk in the butter chunks one at a time, until all incorporated. Take off heat.

Stir in some minced parsley (1 TB) and season with salt and pepper.

Spoon sauce over cutlets when serving.

(adapted from Cooks' Illustrated recipe - March 2008)

[King of Kailua]

In Honor of Kamehameha Day (June 11th)

Good luck finding the Limu, I did find a source of inamona for you though. If need be just skip the limu and kukui nut and add alae salt (http://www.saltworks.us/shop/product.asp?idProduct=148).

Hawaiian Ahi Poke!!!

2 lbs. Ahi, cubed
One fourth cup soy sauce (the real brewed stuff)
1 Tbsp. Inamona (http://www.store.elmerguzman.com/index.php?main_page=product_info&cPath=1&products_id=4) (crushed, roasted kukui nut with salt)
Limu (http://www.hawaii.edu/reefalgae/publications/ediblelimu/index.htm) Kohu (http://www.hawaii.edu/reefalgae/publications/ediblelimu/Limukohu72.jpg) to taste
Red Hot Chili Pepper, finely chopped to taste
Green Onions, chopped to taste
Round Onions, diced to taste
1 Tbsp. Sesame Seed Oil

Combine all ingredients and mix. Serve chilled. :thumbup:

[King of Kailua]

How to dress a pig and kalua it in an imu in the classic hawaiian way. Courtesy of YT...

http://www.youtube.com/watch?v=WLadTrHGDM8

[BobS]

Pizza Dough with Jeff Varasano’s Kneading Techniques

Note: There are pictures of the dough making process and the end of the post.

3 cups bread flour (480 grams or 16.9 ounces)
1 cup semolina flour (160 grams or 5.6 ounces)
Note: Jeff says even regular flour for the whole amount is okay.
1 packet instant yeast (**)
1 tsp. salt (2 tsp if using Kosher salt)
1 Tbsp. brown sugar
1 ¾ C warm water (414 grams or 14.6 ounces)
2 Tbsp veg oil.

Comments:

NOTE: This recipe makes a dough with 65% hydration. I think it is a little wet, especially with a long slow rise, so am planning to cut back to 60% next time (384 grams or 13 ounces).

The brown sugar helps the crust brown on the pizza stone.

Everything should be room temperature or a bit cooler.

Mix all the liquids plus the sugar in the bowl of your mixer.

Mix dry ingredients. Add ¾ of the dry ingredients to the mixer bowl. Mix on lowest speed for 1-2 minutes or until completely blended (I use the paddle for this stage). At this stage you should have a mix that is drier than a batter, but wetter than a dough.

Cover and let it rest for 20 minutes.

The high moisture initiates a process called autolyse, which activates the gluten in the flour. This is the same technique used in the no knead bread recipe.

After the rest (don’t rush this and not harm letting it go longer), start mixing on low speed for 5 minutes – do not add remaining flour during this time (using paddle). Five minutes into the kneading, switch to the dough hook and start adding flour gradually and let it come together to a smooth dough.

At this point I divide the dough into two pieces and set it aside for the rise. This is perfect for two pizzas on the BGE pizza stone.

(**) If you are going to use on the day you make the dough, add the yeast as shown above. If you want to let the dough develop for one or more days in your refrigerator, cut back to ¼ - ½ teaspoon yeast.

This comes together with a single rise to 1 ½ - 2 times original size.

You should press/stretch the dough with your hands. Rolling the dough will collapse the air bubbles and you will get a less effective rise when you cook the pizza. On the other hand a rolled crust will be more like a cracker type crust.

Cornmeal version: replace ¾ cup (120 grams) flour with ¾ cup cornmeal. This tasted really good and I need to work with it again!

I always cook mine on parchment – even when cooking at 700! For me the dough is easier to handle and you can press out the dough, ahead of time, on the parchment rounds.


Here are some pictures of the dough making process.

Here we are after the initial mix.

http://i83.photobucket.com/albums/j305/SmartRM/27-06-09Pizzadough1.jpg

After the 20 minute rest, I kneaded it for 5 minutes before adding the rest of the flour. The characteristics of the dough changes completely and it is almost cleaning the sides of the bowl.

http://i83.photobucket.com/albums/j305/SmartRM/27-06-09pizzadough2.jpg

I added the remaining flour (fourth cup -- actually last 160 grams out of 640 grams total) and kneaded for an additional 3 minutes.

This dough has 60% hydration and is still cleaning the sides and bottom of the bowl.

http://i83.photobucket.com/albums/j305/SmartRM/27-06-09Pizzadough3.jpg

It is resting in the refrigerator and I will take it out an hour or so before the cook, depending on how much it rises while resting. If you are making it just before making the pies, give it about an hour to rise to just less than double and then go ahead and use.

[BrightFutur]

I thought I would share my favourite lemon chicken recipe. It takes some time but it is well worth the effort. You can deviate on how you bread/fry the chicken, but the sauce is to die for, and I find the marinade pretty essential.

I really hate the standard yellow food colouring + lemon flavour + High fructose corn syrup that every Chinese take-out has. I find that a lot of the sweetness in this comes from the shredded pineapple and its juice. It's a whole new world compared to the yellow dye meets corn syrup.


Ingredients:

Group 1:

-4 Whole boneless chicken breasts, skinned and cut into 1 inch diagonal strips (Put the chicken in the freezer for about 1/2 an hour - it will slice easier. Or use chicken tenderloin - no slicing required)
-2 tbsp light soy sauce
-1/2 tbsp sesame seed oil
-1 tsp salt
-1 tbsp gin

Group 2:

-3 egg whites, beaten frothy
-1 cup of corn starch

Group 3:

-3/4 cup sugar
-1/2 cup white vinegar
-1 cup chicken broth
-2 tbsp cornstarch
-2tbsp water
-3 lemons, grated rind and juice.

Group 4:

-1 tbsp fresh ginger, grated (be generous!)
-2 cloves garlic, smashed
-1/2 cup shredded canned pineapple (You can just use a whole small can, including the juice)
-3 small carrots, cut into match stick sized julienne (I usually buy a bag of matchstick carrots precut)
-1/4 head iceberg lettuce, very finely shredded
-3 green onions, finely cut
-1 whole red or green pepper, finely cut (Matchstick size)



Method:

1 - Place Cut chicken in bowl, combine group 1 ingredients, pour over chicken and marinate in fridge, 30 minutes minimum (I tend to go over an hour if possible), then drain chicken and throw out marinade
2 - Add chicken pieces to the beaten egg white, toss to coat, place corn starch on a plate and coat chicken pieces with cornstarch
3 - Add about 1 inch of oil to a large pot or frying pan and cook the chicken, a few pieces at a time - about 2 minutes per 'batch' (It will be VERY light brownish white), drain and keep warm in the oven. *
4 - Place the 3rd group of ingredients in a large pot and bring to boil, and stir until mixture thickens.
5 - Add 4th group of ingredients (Except lettuce) to hot lemon sauce, mix, let simmer for a few minutes to cook the carrots slightly, remove from heat, add lettuce and pour over chicken.**

Serve with rice.
Serves 4 very generously.

I tend to make double the amount I think I will need for two reasons:

1 - So I can have leftovers (They don't last long)
2 - Because I often underestimate how much of this my guests will eat.


If you can pull this off without making a mess of the kitchen I think you can score some real brownie points with SWMBO (Or HWMBO for that matter)


*For a lower fat alternative, you can lay the chicken out on a greased cookie sheet and bake at 350 for 15-20 minutes. It's not quite as good but is lower fat.
**My mom likes to let the chicken sit in the sauce for about 15 minutes to absorb it. I like to drown the chicken in sauce then eat right away - more crispy. It's up to you.

[tsmba]

When I saw Ouch post the squash recipe, I thought of other roasted veggies. I particularly love asparagus done this way What I do is line a baking sheet with parchment. Wash and trim your asparagus and lay it on the sheet (single layer). Drizzle with decent olive oil, season with salt and pepper, and toss to coat. Stick it in a 400 oven and bake.
I like it just when it begins to brown a tad....it concentrates the flavor and couldn't be easier.
I saw Jacques Pepin do kale in a similar fashion (only in a low 250 oven), though I haven't tried it yet.

[Luc]

All right, this is my Great Grand-ma recipe. I have 2 versions, hers and mine. This is not a usual meat pie. I know it's summer for most of us but down under, it's winter... Guess what I will be eating this week-end? This is a classic in French Canadian cuisine during Christmas. There are many recipes out there, this is one of them.

The recipe was given to my Grand-ma, then my Mom, for some reason, me and my sister didn't get it. I have the original piece of paper with the recipe somewhere. I did it many years ago and since then, I have to bring a full pie to SWMBO family and my Dad always ask for his...

Things you should know first. The usual meat pie will be between 1 and 2 inchs tall (~3-5cm), this one needs to be 4-5 inchs (~10-13cm). Why? That's the way it is! :biggrin:

For some reason, my Mom buys pre-made dough. SWMBO's Mom showed me a recipe a few years back and I'm taking that one. It will give you more dough that need but while you're making 1, you can make 2 :biggrin:

Dough
-=-=-
• 5 ½ cups of flour
• 2 teaspoons salt
• ½ pound (~225gr) butter
• ½ pound (~225gr) Crisco
• Combine in a cup: 1 tablespoon of vinegar - 1 egg and fill with water

Note: Criso doesn't exist in Oz(I didn't find any), so it's a vegetable grease. I will go for lard this year as I want it to be special!

Mix all the ingredients except the flour and mix well. You will need to add the flour gradually until all in and then knead it well. You might need some extra flour as this should have the 'bread' consistency. General rule of thumb, put some flour on the table and add a tiny bit at the time if required. Set aside until we need it.

GGM recipe
-=-=-=-=-
• 1¼ pound (~500 grams) of 3 or more different meats (ex: beef, pork, veal). Diced
• 1 Onion diced
• 3 cups potatoes diced
• Beef broth (to fill up the pie)
• ½ tablespoon Salt
• ½ tablespoon pepper
• 1 tablespoon nutmeg
• 1 tablespoon ground clove
• 1 tablespoon cinnamon

Note: You could take chicken instead of veal. You could get wild game in there, I was told to never mix wild and domestic (i.e. beef + moose is a big no). However, I tried it one year, not bad!

1. Combine the meats with the spices (including salt/pepper) and beef broth.
2. Marinate the meat for 24-72 hours (you need enough broth to cover the meat)
3. Combine the onion, potatoes and meat together
4. You need a deep tray, something that will be a bit deeper than 5 inchs (~13cm).
5. Place the rolled dough on the bottom and side
6. Place the mixed meat/potatoes over the dough
7. Cover with a sheet of dough, poke a hole on top
8. Cook in the oven 375F (190C) for 1 hour. Lower to 250F (120C) for 5-6 hours
9. When ready, let cool for 15 minutes and serve

My Version
-=-=-=-=-
Instead of putting Nutmeg, clove and cinnamon, I get a 750ml bottle of beer. It has to be 'La Maudite' by Unibroue. I do not use any broth, I use the beer. Unibroue used to have a similar recipe on their website but they took it off for some reason.

I did it with a regular pilsner + the spices and got good results. You may try a Guinness but it wasn't a sucess. Cinammon + Cloves are the key here.

http://www.unibroue.com/products/maudite.cfm

Enjoy!

[tsmba]

Kind of like a pastie? My dad you a youper (from the UP of Michigan) and they're known for them.

[ouch]

French toast-
Beat two eggs and an ounce of heavy cream.
Add 1/2 teaspoon vanilla extract (for kids) or a splash of Grand Marnier (for adults). Transfer to flat pie pan or suitable receptacle.
Cut brioche or challah into 1-1/2" to 2" slices and soak 30 seconds per side.
Cook on buttered griddle (cast iron or black steel gives a great color) on med/low heat until golden, 1-1/2 to 2 min per side.
Dust with powdered sugar and serve with maple syrup.

[ouch]

Kasha varnishkes-
Cook 1 lb. bowtie noodles to al dente stage.
Slowly saute 3 large onions in oil (about triple the amount you'd normally use) on low heat until they just begin to caramlize, around 10 min.
Bring 2 cups of beef or chicken stock or water to a boil.
Add 1 cup whole buckwheat groats.
Lower heat, cover, and simmer 15 min.
Combine all ingredients in large bowl and adjust seasoning.
Works as a side with many main courses, but shines with typical deli fare- corned beef, pastrami, brisket, roast beef, etc.

[ouch]

Zabaglione-
Beat 3 egg yolks and 3T sugar in large heatproof bowl.
Add 1/3 cup dry Marsala wine and place bowl over pot of simmering water.
Whisk vigorously for several minutes until frothy and thickened.
Serve warm, or place bowl in a larger bowl of ice water and beat until cool.
Serve over melon or berries in a wine glass.

[BullGoose]

I would like to share a grilled salmon recipe that is simple, delicious, and virtually fool proof.

INGREDIENTS:

1 1/2 pounds salmon fillets

1/3 cup soy sauce

1/3 cup brown sugar

1/3 cup water

1/4 cup vegetable oil

lemon pepper to taste

garlic powder to taste

salt to taste


DIRECTIONS:

1. Season salmon fillets with lemon pepper, garlic powder, and salt

2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a nonreactive (e.g. Pyrex) container with the soy sauce mixture, turn to coat and seal with plastic wrap. Refrigerate for at least 2 hours

3. Preheat grill for medium heat

4. Lightly oil grill grate. Place salmon on the grill (skin side down) and discard marinade. Close the lid of the grill and cook for 6-8 minutes. Flip the fish and cook for an additional 6-8 minutes or until the fish flakes easily with a fork.

[pablo_h]

It's summer there right now?
If you like pasta salads, this is my favourite (not my recipe).

Ingrediants:
250g dried penne pasta
100g marinated feta cheese
1/3 cup (55g) toasted pine nuts
4 slices proscuitto
80g baby rocket leaves
100g black olives sliced
100g semi dried tomatoes diced
1 small red onion, chopped
4 (about 160g) marinated artichokes, sliced
1 tablespoon red wine vinegar
Salt & freshly ground black pepper

Method
Cook pasta in large saucepan of boiling salted water according to packet directions or until al dente. Drain.
Drain feta from oil and reserve 1 tablespoon of the oil.
Cook the proscuitto in a large frying pan over a medium-high heat for 1-2 minutes each side or until crisp. Transfer to a plate lined with paper towel to cool slightly. Break into pieces.
Combine the pasta, pine nuts, proscuitto, rocket, olives, red onion, tomatoes, artichoke and feta. Whisk together the reserved oil and vinegar in a jug. Season with salt and pepper. Add the dressing to salad and toss to coat.

Absolutely delcious, the best salad I have ever made/eaten. Before this I have never used artichokes, procuitto or pine nuts.
I guess you could use spinach or cos lettuce instread of rocket.

[Carlin]

Recipe I got and made. Turned out friggin delicious.

Ingredients

* 1/4 cup extra-virgin olive oil, for frying, (plus more to drizzle if desired)
* 3 tablespoons butter
* 2 cups all-purpose flour
* 2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)
* Sea salt and freshly ground black pepper
* 1 bottle good quality dry red wine
* 8 fresh thyme sprigs
* 6 garlic cloves, smashed
* 1 orange, zest removed in 3 (1-inch) strips
* 1/4 teaspoon ground cloves
* 2 bay leaves
* 2 1/2 cups beef stock
* 9 small new potatoes, scrubbed clean and cut in 1/2
* 1/2 pound carrots, peeled and sliced
* 2 cups frozen pearl onions, a large handful
* 1 pound white mushrooms, cut in 1/2
* 1/2 pound garden peas frozen or fresh
* Fresh flat-leaf parsley, chopped, for garnish

Directions

Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.

While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.

Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.

After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs and bay leaves.

To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and. Right before serving add a slice of toasted bread.

[pablo_h]

I'm not a big fan of chicken normally, can't stand it unless roasted, I don't like it much in curries or stir fries, risottos or anything really
So now that I talked this recipe up so much :lol: chicken and mustard, (real wholegrain seeds that is), goes so well together and it's worth the hassle and these pies are the best use of mustard and chicken I have come across.

Ingredients
400g chicken thigh fillets, trimmed, cut into 2cm cubes
2 tablespoons plain flour
1 tablespoon olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1/3 cup dry white wine
3/4 cup chicken stock
2 tablespoons wholegrain mustard
1 bunch asparagus, trimmed, cut into 2cm lengths
1/2 cup thickened cream
1 tablespoon chopped fresh tarragon leaves
4 sheets filo pastry
olive oil cooking spray
Method
Preheat oven to 180°C/160°C fan-forced. Place chicken and flour in a large bowl. Toss to coat.
Heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until soft. Remove from pan and set aside. Increase heat to high. Cook chicken for 3 to 5 minutes or until cooked through.
Return onion mixture to pan. Add wine, stock, mustard and asparagus. Simmer, uncovered, for 2 minutes. Stir in cream and tarragon. Reduce heat to low. Cook, stirring occasionally, for 2 minutes or until thickened slightly. Season with pepper. Spoon chicken mixture into four 1 1/4 cupcapacity ovenproof dishes.
Place 1 sheet of filo pastry on a flat surface. Spray with oil and top with another sheet of filo. Cut pastry in half crossways. Repeat with remaining filo and oil. Scrunch up each piece of filo and place on top of filling. Spray pies with oil and place on a baking tray.
Bake for 8 to 10 minutes or until pastry is golden.

edit: Serve it with some potatoes baked (unwrapped and skin on) for 1hr30min at 180-200C or a pasta salad I guess :D

[btheath294]

Brant's Jambalaya
Inspired by Greta Boudreaux (close friend's wife, which is from the true cajun/creole area of Louisiana, that gave me the basic start for this)



3 lbs Hamburger meat
1 Pork tenderloin, pre marinated, cubed
3 lbs Cajun sausage
2 Rotisserie Chickens (lemon & herb), deboned
8 medium Onions, chopped
6 garlic cloves, chopped
2 Bell Peppers, chopped
5 stalks Celery, chopped
2 bundles Green Onion, chopped
1 bunch fresh Parsley
5 lg. boxes Chicken broth
6 Bay leaves
2-3 Tbsp. Lawry's season salt
1 Tbsp. Black pepper
1 tsp. red pepper
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. cumin
1 Tbsp. Chili powder
1 tsp. thyme
1/2 tsp. ground mustard
1 tsp. basil
1 tsp. gumbo file'
8 cups Par cooked rice (Minute Rice)
If desired, 1-2 lbs. large uncooked shrimp, cleaned, when you add the rice.


NOTE: This makes enough to feed 15-20 people!


Brown hamburger meat, pork tenderloin, and sausage until mostly done. Add onions, bell pepper, green onion, parlsey, 4 boxes of chicken broth and chicken meat. Add seasonings. Bring to a boil, covered for 15 minutes. Add rice and stir to mix. Turn off heat and let rice cook.

[airplanedoc]

Bananas Foster

Ingredients: - 1/4 cup (1/2 stick) butter
- 1 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup banana liqueur (99 Bananas)
- 4 bananas, cut in half lengthwise, then halved
- 1/4 cup dark rum
- 4 scoops vanilla ice cream
- A shot or so of Bacardi 151

Directions:

•Combine the butter, sugar, and cinnamon in a flambé pan or skillet.
•Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
•Stir in the banana liqueur, then place the bananas in the pan.
•When the banana sections soften and begin to brown, carefully add the rum.
•Continue to cook the sauce until the rum is hot,
Add Bacardi 151, then tip the pan slightly to ignite the rum.
•When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
•Generously spoon warm sauce over the top of the ice cream and serve immediately.

Serves Four


AD

[airplanedoc]

Bicardi Rum Cake

This is such a delicious, easy and crowd pleasing cake. The flavors meld well after a day or two and it freezes very well so is a great make-ahead to have on hand for unexpected company, but I bet it won't last long enough.


-= Ingredients =-
Cake:
1 cup chopped ; toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup Barcardi dark rum
Glaze:
1 stick butter
1/4 cup water
1 cup sugar
1/2 cup Barcardi dark rum

-= Instructions =-
Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.

[joto]

Tomato, butter, and onion sauce for pasta.

2 cups cut up canned tomatoes (for convenience, fresh is probably better)
5 TB butter
1 onion, cut in half

Put everything in a pot and bring to a simmer. Stir occasionally, crushing tomatoes a bit with the back of the stirring spoon if desired. Simmer 45 minutes or until butter floats free. Remove (and throw away) onion , and season with salt and pepper. Serve over spaghetti or other thin pasta.

I think this is the easiest and most delicious pasta sauce I can imagine. I used canned tomatoes because otherwise you have to skin, de-seed, and cut up the tomatoes. I did that once... once...

I also usually use a stick blender on the sauce to thicken it up a bit. The one time I used fresh tomatoes, they just fell apart and made this step unnecessary, but the canned stuff doesn't seem to break down for whatever reason.

[btheath294]

Natchitoches Meat Pies


1 lb. ground beef
1 lb. ground pork
1 medium bell pepper, minced
1/4 cup fresh parsley, minced
1/2 bunch green onions, minced
2 stalks celery, minced
4 cloves garlic, minced
Pie crust, store bought


Cook meat and vegetables until meat is brown. Drain. Add sprinkle of flour to thicken texture; cool. Scoop with ice cream scoop into balls onto tray and cool in frige. Unfold the pie crust and break into 8 equal pieces like pie slices. Place meatball onto round of dough, leaving a 1/2 inch border all around. Dip your finger in water and moisten the edges to seal. Dip the tines of a dinner fork in flour and crimp the edges to ensure a proper seal. Pierce top twice to vent. Fry in deep pot until they float.

[Poulin]

But if anyone wants me to rewrite it in English I'll be happy to later today.

This is a personal recipe of mine for a French Canadian classic. Once this is baking away in the oven you're going to start getting REALLY hungry.... trust me, this smells fantastic!

The measurements I listed here are not exact... I make this by sight and smell, and I tried to guess as close as possible what the amounts are when I was asked to write this out the first time. So, if you like more black pepper, grind away! I don't always add a chicken breast, but when I do, I use a boneless, skinless one.

If you are interested in French Canadian cooking, feel free to email me!


Fèves au lard


• 500g petits haricots blanc
• 125ml mélasse
• 60 ml cassonade <<demerarra>>
• 5ml sel
• 5 ml poivre noir
• 5 ml moutarde s&#232;che
• 125ml sirop d’&#233;rable moyen ou fonce
• 2 ognions moyens hach&#233;s
• 250g porc sal&#233;
• 1 poitrine de poulet

Mettez les haricots dans la marmite. Ajoutez l’eau froide pour couvrir. Laissez d’une nuit.

&#201;gouttez.

Remettre les haricots dans la marmite. Ajoutez 3L d’eau froide. Faire bouillir. Faire cuire &#224; feu doux, mijoter pendant une heure.

&#201;goutter les haricots, engardant la liquide.

Dans une cocotte, m&#233;langer les haricots, 1.5L du liquide et tout autres ingredients. Couvrir la cocotte. Cuire au four &#224; 250F pour 8 heures. Decouvrir pour la dernier heure. Ajoutez la liquide r&#233;server si n&#233;cessaire pendant la temps de cuisson.


-----------------------------



Quebec Style Baked Beans with Pork


• 500g small white beans
• 125ml molasses
• 60 ml brown sugar "demerarra"
• 5ml salt
• 5 ml black pepper
• 5 ml mustard powder
• 125ml dark maple syrup (medium will work if you can't get dark)
• 2 medium onions, chopped
• 250g salt pork
• 1 chicken breast


Put the beans in a pot. Add cold water to cover. Leave overnight.

Drain.

Return beans to pot. Add 3L of cold water. Boil. Cook over low heat, simmer for one hour.

Drain the beans, keeping the liquid.

In a large pot, combine beans, 1.5L of liquid and any other ingredients. Cover the casserole. Bake at 250F for 8 hours. Uncover for the last hour. Add the liquid you kept if necessary during cooking time.

[Luc]

Nice! I never had it with chicken...

[Kouros]

Zeppole (Italian doughnuts or fried dough)

Ingredients:
1 lb ricotta cheese
2 tsps vanilla extract
2 cups all-purpose flour
2 cups Crisco vegetable shortening
2 eggs
7 tsps granulated sugar
2 tsps baking powder
1/8 tsp salt
1 cup Confectionary Sugar

Preparation-
First sift dry ingredients together, which includes flour, sugar, baking powder and salt. Do not add the confectionary sugar. It is used at the end as a topping. Next combine wet ingredients in separate bowl. Combine wet to dry but don't over mix. In a large pot or deep fryer, heat shortening to 340 degrees. Take a tablespoon and scoop out some of the mixture and gently drop in the hot oil. Fry 6-8 Zeppole at a time for 4-5 minutes until golden brown all over. Drain on paper towels, place Zeppole in paper bag with scoop of confectionary sugar and shake to coat. Serve immediately while hot. Makes about 24.

[Mr. Imperial]

This is from The Cast Iron Skillet Cookbook. Another great use for your skillet/dutch oven!

1 tablespoon salted butter
½ cup chopped yellow onion, (about 1 medium-sized onion)
½ cup fresh bread crumbs
½ lb. extra-lean ground beef
¼ lb. ground pork
½ can (8 ounces) tomato sauce
1 large eggs
½ cup grated cheddar cheese
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 teaspoon dried Italian herb seasoning
Ketchup, for serving
Position a rack in the center of the oven and preheat to 350°

In a 10- or 12-inch cast iron skillet, melt the butter over medium heat. Stir in the chopped onion and cook for 3 minutes. Transfer to a large mixing bowl. Place all of the remaining ingredients in the bowl with the onions, and mix together with your hands until well blended. Form into a football-shaped loaf in the same skillet in which you cooked the onions.

Place the skillet in the oven and bake until the center is no longer pink, about 1 hour. Let cool for 10 minutes. Pour off the excess fat and juices. Slice and serve hot, with ketchup for dipping.

My personal notes: Ketchup? Bleh. Use something like Buffalo Wild Wings' Spicy Garlic Sauce. That's a kick in the pants. Also, hand mixing is pretty important; otherwise the cheese tends to seep out while baking.

[eto]

Ingredients:
1 - Halibut Fillet enough for 3 portions
4 - Potatoes
1- Red Pepper
1- Squash (Yellow is Nice)
1- Zucchini
4 cloves garlic , Chopped fine
Few sprigs of Thyme
4 tbls. Butter
Olive Oil as needed
S&P

Procedure:

Portion halibut fillet to 3 equal portions. Season with salt and pepper.

Cut potatoes into rounds. Place on a sheet pan and season with S&P and add some olive oil, chopped garlic and sprigs of thyme. Cook in 350' oven till tender . about 35-40 mins.

While potatoes are cooking dice the veggies . Heat a saute pan with some butter and olives oil till you see some smoke. Add the diced veggies and cook till tender adjust the heat as necessary. Season with S&P.

Have another Saute pan heating up with some butter and olive oil. Add the Halibut fillets to the hot pan a sear the skin side down for a few minutes.
Now add the butter on top of the halibut and finish cooking in oven , about 8-10 mins or until a tooth pick goes freely through the fillet with out resistance.

Place the roasted potatoes on bottom of plates . Serve the Veggies onto plates and add the halibut on top. There will be some butter and olive oil still in the pan. Pour over each plate.

[ouch]

Nice recipe, knife, and cutting board. :drool:

[eto]

Thanks hope posting the pic's are ok wasn't sure. I feel they help in my lack of recipe writing. Next one will be posted soon. Hope you like.

[Jim]

Home run!.... Very nice.

[eto]

Recipe provided by Chef Paul Bertolli ( Executive Chef of Oliveto Restaurant ) from his cook book (Cooking By Hand.)
Execution by etoknife.

Salt
3 russet potatoes or other starchy variety
1 egg whisked
1/4 cup heavy cream
Freshly grated nutmeg (about 12 downward strokes on the grater) or a generous pinch of freshly ground nutmeg.
2 cups (9 ounces all-purpose flour)
4 ounces ( 1 Stick ) unsalted butter
Parmigiano-Reggiano, for grating
Basil is not part of his recipe but had to add my own touch.
Few leaves of fresh basil lightly fried in oil ( few seconds should do it) Drain on paper towel.

SCRUB the potatoes and place them, unpeeled, in a large pot of boiling water. Steam until tender all the way through but not falling apart (a kitchen knife passes all the way through with some resistance).
IT'S important that the potatoes not be overcooked. (Overdone, they will absorb too much water and take up so much flour that the gnocchi will sink like heavy little stones to the bottom of the stomach.)

AS soon as the potatoes are tender enough to push through a vegetable mill, remove them from the the pot, but while they're still hot, peel them and pass them through the vegetable mill into a large bowl. (Don't be tempted to try a food processor for this; it will turn them to glue.)

ADD a healthy pinch of salt and the nutmeg to all the flour to the potatoes, working in the flour with a your hands; then knead the dough gently for about 5 minutes on a lightly floured board or wooden work surface.

TASTE and knead in more salt if you wish, but be careful not to overwork the dough - it should be soft and supple.

DIVIDE the dough into 4 equal pieces.

ROLL each piece into a rope about 3/4 inch in diameter and 8 to 10 inches long. Cut each snake into regular pieces about 3/4 inch long. Continue until all the dough has been rolled and cut.

IF you wish, roll each gnocco over the large holes of a cheese grater or along the tines of a fork to impress the soft dough with a pattern.

BRING a large pot of lightly salted water to a rolling boil and drop in the gnocchi. (Do this in two batches if it's easier.)

BOIL the gnocchi until they rise to the top, then remove them with a slotted skimmer and transfer them to the warm saute pan that has butter warm and melted.
Saute the gnocchi with butter for a few minutes. Add the fried basil at the end.
Plate and add the grated cheese.

[watchhillian]

Lemon Pepper Mayonnaise

I'm a mayonnaise snob. Well, I'm a snob anyway, so mayonnaise is a subcatagory, I guess. I've done taste tests against store bought products and the research to come up with what, for me, is the answer.

In your mind, taste what good mayonnaise is if you are in France or Switzerland, buttery with subtle undertones. Thinks Oeufs Remoulade. The difference between what Europeans are accustomed to and what we eat in America is their mayonnaise is home made every day. All ingredients are fresh and there are no preservatives (chemicals.)

And it's easy to make your own. Here's a recipe for about two cups, enough to last a day or two, but not too much so it will separate before you finish. I like hot food, so this has a little kick while retaining that subtle blend I crave.

2 egg yolks
1 1/2 tblsp. lemon juice
2 tsp. red wine vinegar
1 tblsp. Dijon mustard
2 tsp. minced garlic
1/2 tsp. kosher salt
1 1/2 cup olive oil (yellow in color NOT EXTRA VIRGIN (which is green))
3/4 tsp. coarsely ground pepper

1. Combine egg yolks, lemon juice, vinegar, mustard, garlic, and salt in a food processor. Spin for a minute or so to get things to room temperature.
2. With the machine running, slowly add the olive oil in a constant stream through the feed tube until all the oil is absorbed and the mixture has the consistency of mayonnaise.
3. Add pepper and mix for 10 seconds.
4. Transfer to a bowl, cover and refrigerate.

IMPORTANT: What comes right out of the food processor isn't edible...all the flavors are still separate and must be given time to infuse. Go ahead and taste the brand new mixture and note. Then let it cool under refridgeration for 4-6 hours (or overnight) and taste again. You will see what I'm talking about.

You aren't done yet. Do a smell test against what comes out of a jar, say Hellman's or (gasp!) Miracle Whip, which can only call itself "salad dressing.) Then taste the difference. It will blow your mind.

[Sterling Cooper]

Gentlemen, here is my standard pan sauce for a steak. You can use a nicely marbled ribeye or new york, but go with choice. Save the dry aged prime for by itself. Also "flatiron" or "hanger" steaks work great. These are your classic French bistro cuts. Tonight, I went with a moderately marbled USDA choice ribeye.

Seasoning is simply some wet, grey Breton sea salt and my personal blend of 50-50 black-green peppercorns, freshly ground. All purchased at Chicago's Spice House (http://www.thespicehouse.com/), which has a great mail order business.
http://i788.photobucket.com/albums/yy170/ChicagoShaveCompany/Steak/DSCN0274.jpg

The ingredients for the sauce are pretty simple: shallots, flour, chopped flat leaf parsley, good quality unsalted butter, veal stock (low sodium chicken broth can be substituted) and red wine. Keep the latter simple; you want something with high acidity, low alcohol and little to no oak. I went with an inexpensive young ("joven") Rioja that was good enough to drink while cooking the steak and eating the steak.
http://i788.photobucket.com/albums/yy170/ChicagoShaveCompany/Steak/DSCN0273.jpg

I love my Lodge cast iron that I've had since college with the seasoning to prove it. I use it for Prime beef. For making a sauce, you don't want cast iron--it reacts with the acid in the wine and gives the sauce a metallic taste. I'm searing the steak in a 12" All Clad LTD saute pan with a nothing more than salt, pepper and a little grapeseed oil (high smoke point/no added flavor).
http://i788.photobucket.com/albums/yy170/ChicagoShaveCompany/Steak/DSCN0275.jpg
http://i788.photobucket.com/albums/yy170/ChicagoShaveCompany/Steak/DSCN0276.jpg

Cook the steak to a little less than how you want to eat it. Loosely tent it with aluminum foil on a plate while you make the sauce.

Step One: Drain most (but not all) of the rendered beef fat. Lower the heat, put the shallots in and lightly drizzle some grapeseed oil over them. Sprinkle lightly with flour and saute until lightly browned and softened.
http://i788.photobucket.com/albums/yy170/ChicagoShaveCompany/Steak/DSCN0277.jpg

Step Two: Pour in roughly 1 cup of the wine and turn the heat up. Use a wooden spoon to scrape all the beefy bits of goodness that stuck to the pan while searing the steak. This is really important (called "deglazing" in cook talk) and will add incredible depth and flavor to the finished sauce.
http://i788.photobucket.com/albums/yy170/ChicagoShaveCompany/Steak/DSCN0278.jpg

Step Three: Lightly simmer the wine until reduced to about 1/3 of its original volume, then add the veal stock.
http://i788.photobucket.com/albums/yy170/ChicagoShaveCompany/Steak/DSCN0279.jpg
http://i788.photobucket.com/albums/yy170/ChicagoShaveCompany/Steak/DSCN0280.jpg

Step Four: stir to combine the stock and then let simmer until the total volume is about 1/4 what you started with. Turn off the heat and let the pan cool for about 30 seconds. Add the first pat of butter and whisk in until just about dissolved, then add the second pat and do the same. Sauce should be cool enough at this point that the butter does not boil or it will separate.
http://i788.photobucket.com/albums/yy170/ChicagoShaveCompany/Steak/DSCN0281.jpg

Step Five: When the second pat of butter has dissolved, stir in the chopped parsley.
http://i788.photobucket.com/albums/yy170/ChicagoShaveCompany/Steak/DSCN0282.jpg

Eat. For a side, I went with some simple steamed asparagus drizzled with virgin olive oil and a little balsamic. Some locally baked artisan bread and creamery butter from an artisan dairy farmer about an hour outside of Chicago.
http://i788.photobucket.com/albums/yy170/ChicagoShaveCompany/Steak/DSCN0284.jpg
http://i788.photobucket.com/albums/yy170/ChicagoShaveCompany/Steak/DSCN0283.jpg
http://i788.photobucket.com/albums/yy170/ChicagoShaveCompany/Steak/DSCN0285.jpg

And for tonight's movie.
http://i788.photobucket.com/albums/yy170/ChicagoShaveCompany/Steak/DSCN0286.jpg

[Kouros]

The secret is do not use flour:

2 cups peanut butter
2 cups white sugar
2 eggs
2 teaspoons baking soda
1 pinch salt
1 teaspoon vanilla extract

1.Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2.In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.
3.Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

[Luc]

Gents, I created a wiki page for the cookbook, it should be easier to enter recipes and keep them in order. Anyone can add their own recipes!

http://wiki.badgerandblade.com/index.php/Recipes

[Alacrity59]

Gents, I created a wiki page for the cookbook, it should be easier to enter recipes and keep them in order. Anyone can add their own recipes!

http://wiki.badgerandblade.com/index.php/Recipes

Great idea Luc. I just added a recipe for Swiss Chalet dipping sauce. This tastes quite a bit different from the recipe that has been making the rounds on the Internet for the past few year and in my opinion is far closer to the real thing.

This is my first time editing a wikki and it was fairly easy.

Just a couple of things that were not obvious
===type recipe name===

* ahead of each ingredient for a bulleted list.

The controls for adding a horizontal rule and bolding and italicizing are at the top of the editor.

[Luc]

Great idea Luc. I just added a recipe for Swiss Chalet dipping sauce. This tastes quite a bit different from the recipe that has been making the rounds on the Internet for the past few year and in my opinion is far closer to the real thing.

This is my first time editing a wikki and it was fairly easy.

Just a couple of things that were not obvious
===type recipe name===

* ahead of each ingredient for a bulleted list.

The controls for adding a horizontal rule and bolding and italicizing are at the top of the editor.

Good work! :thumbup1:

[BobS]

http://i83.photobucket.com/albums/j305/SmartRM/04-05-10ShrimpBurgers.jpg
Here you go- Shrimp burgers

I got this originally from SSN686 on the Big Green Egg Forum.

I have shown the original and then my modified version. It was an accident to add egg yolks instead of an egg (did not read carefully, but I noted that the finished mix was dry enough that it was easy to form into patties. I formed the patties on pieces of parchment.

Also, I did not follow the Wasabi Mayo recipe, because I had some that was already cut down to a sauce and I just ended up throwing together something in a bowl. It wasn't bad, but I am going to play with the real thing, next time.

Original
1 pound raw shrimp (cleaned, shelled & deveined)
1 egg
1/4 cup finely chopped parsley or cilantro
1/2 cup Panko Crumbs
Kosher salt
Freshly ground Black Pepper
Wasabi Mayonnaise (recipe follows)

Modified
1 1/2 pound raw shrimp (cleaned, shelled & deveined)
2 egg yolks
1/4 cup finely chopped parsley or cilantro
3/4 cup Panko Crumbs
1 Tbsp Tsunami Spin Rub (Dizzy Pig)

Wasabi Mayonnaise (recipe follows)

Preparation:
In a food processor, process half the shrimp with the egg. Coarsely chop the remaining shrimp and put it into a bowl. Add the processed shrimp & parsley/cilantro, panko crumbs, salt & pepper to taste (Original Comment: I usually use about 2 tablespoons of DP Shakin' the Tree rub instead of S&P). Form the mixture into patties (we have found that a 1.5 inch square cookie cutter works real well for this. Put the cookie cutter on freezer or waxed paper and fill with the shrimp mixture, then gently pull off the cookie cutter). After the burgers are formed, put them in the refrigerator for at least one hour to help firm them up.

Egg Setup & Cooking:
Stabilize Egg at 350 with a raised grid. Place the burgers on a perforated pan such as a pizza pan with holes or disposable fine mesh screen. Place pan on raised grid and grill until cooked through, turning once, about 3 to 4 minutes per side. Remove the burgers to a "bun" that has been spread with the Wasabi Mayo(Hawaiian rolls are what we have used most often as their sweetness contrasts nicely with Wasabi Mayo. These can be split to serve as open face or as a "normal" burger). Add more Wasabi Mayo on top of the shrimp burgers. Leave as whole or cut in half or quarters depending on how many you are trying to serve. We typically do 3 pounds of shrimp at a time which should yield about 24 burgers 1.5" square.

I made my burgers considerably bigger (6 from 1 1/2 pounds) and had to adjust cooking time accordingly.

Wasabi Mayonnaise:
1 cup Mayonnaise
1/4 cup prepared Wasabi (available in the Asian section of the supermarket)
1 tsp. freshly grated Ginger
2 Tbls. Soy Sauce
1 tsp. sugar
pinch salt

Mix all the ingredients together. Cover and refrigerate until ready to use.

[mook]

Ok chaps this is a great basic recipe for a knockout fishpie please feel free to add any fish / shellfish you deem fit. I usually throw some king scallops in and cuttlefish/squid. I cant claim this as my own much as i would like too but its never let me down!

Ingredients
2 fillets of any firm white fish, such as pollack, cod or haddock (about 600g/1lb 5oz in total)

1 small fillet of undyed smoked haddock (about 175g/6oz)

750ml/1¼ pints milk

1 medium onion, roughly chopped

1 large carrot, roughly chopped

1 stalk celery, roughly chopped

1 bay leaf

bunch fresh parsley
a few peppercorns

1kg/2lb 4oz floury potatoes, such as Maris Piper or Desirée

125g/4½oz butter, plus extra to grease the dish and dot on top of the pie

75g/2½oz plain flour

salt and freshly ground black pepper

2 handfuls cooked peeled prawns

buttered minted peas, to serve
crusty bread, to serve




Method
1. Place the fillets of fish in a medium saucepan. Add the milk, onion, carrot, celery, bay leaf, a couple of stalks of parsley and the peppercorns.
2. Place the pan on a low heat and let the milk heat up gently. As soon as it comes to a simmer, switch off the heat and cover the pan. The fish will continue cooking in the hot milk.
3. Meanwhile, peel the potatoes, cut them into even, bite-sized chunks and put them in a large pan. Add just enough water to cover and put the pan on the hob over a high heat. Add a teaspoon of salt and let the water come to the boil. Lower the heat to a simmer and cook the potatoes until they are just tender.
4. Carefully drain the potatoes and allow them to cool in a colander for a minute or two. Return them to the pan and mash them, adding 50g/2oz of the butter, cut into cubes.
5. Stand a sieve over a large jug and tip in the fish and milk mixture. Wash the pan in which the fish was cooked and dry it well.
6. Add 3-4 tablespoons of the fishy milk to the mash and stir it in well. Add some freshly ground black pepper, taste the mash, and add some salt if you think it needs it. Put the mash to one side.
7. Heat the oven to 200C/400F/Gas 6.
8. To make the béchamel sauce, put the remaining 75g/2½oz butter in the clean pan and melt it over a low to medium heat. Add the flour and stir well with a wooden spoon to make a roux. Cook for two minutes, stirring every few seconds. Then gently whisk in one third of the hot fishy milk. The paste will quickly turn into a very thick sauce. Add another third of the milk, whisking all the time, and then the final third, so you end up with a creamy sauce. Season the béchamel with salt and freshly ground black pepper, turn the heat down to very low, and let the sauce bubble gently for five minutes while you prepare the fish.
9. Remove the vegetables, herbs and peppercorns from the fish and discard. Carefully pick up a chunk of fish. Peel off any skin and discard, then gently feel the flesh between your fingers for bones, being careful not to over-shred the fish. Put the boneless fish on a clean plate.
10. Turn off the heat under the béchamel and add the fish to the sauce. Add the prawns, then chop the remaining parsley and stir this in too. Taste the sauce once more and add more seasoning, to taste.
11. Generously butter a pie dish and pour in the fishy béchamel. Spoon over the mash and spread it carefully across the surface of the fish sauce. Dot a little extra butter over the top of the pie.
12. Wearing oven gloves, put the pie in the oven and bake for about 25 minutes or until the top is starting to brown and the fishy sauce is bubbling up the sides of the mash.
13. Serve with buttered minted peas and crusty bread to mop up the sauce

[SaintClarence27]

I posted it on the wiki page, but here goes:

Homemade Sourdough Bread

It's not actually THAT hard or time-consuming (it takes a couple days, but only a few minutes a day).

* Dish type: Bread/Side
* by: --SaintClarence27 16:15, April 23, 2010 (PDT)
* Serves 1

Ingredients

* 1 C Starter - See starter section below
* 2 C Lukewarm Water
* 3 T Olive Oil - Feel free to experiment with different oils
* 6+ C Bread Flour - MUST be unbleached bread flour
* 1 T Honey
* 1/4 tsp. Kosher Salt
* Butter (optional) - To grease casserole dish

Starter First, you have to create a starter. Because of the wild yeast differences, the taste will be different depending on where you are. All it is:

3/8 C Stone ground organic whole grain flour 1/4 C lukewarm water

Mix in a jar of some sort (I use a mason jar with cheesecloth for a lid so you don't suffocate the yeast). Store in a warm, dark dry place. Check in 12 hours. If it's bubbling, feed it (same recipe added). If not, wait another 12 and check again. If it takes more than 48 hours, start over.

After 3 feedings, feed every 24 hours. After a couple of days, you have a fully developed starter. At this point I use UNBLEACHED all purpose flour for the feeding (you'll need to dump some of the starter before feeding at this point, so you don't end up with a 50 gallon drum of it). There's your starter. You can also refrigerate (put it in the door - you don't want to freeze it) and feed it once a week).

Bread

12 hours after a feeding, mix 1 C starter, 2 C lukewarm water, and 2 C BREAD flour in a mixing bowl. Cover with a towel for 12 hours.

Mix in 4 C bread flour 3 T olive oil (or other oil), 1T honey, and 1/4 tsp kosher salt. If this is too sticky, add a little more flour. Pound it out, knead a little, and form into a big ball by folding over the corners, rolling, and tightening the outside of the dough. I put it in a greased casserole dish. Slash the top a couple times with a knife, and let rise in a warm, dark place covered until doubled in size (can take up to 10 hours). Bake for 1 hour at 350 or until internal temp is 180 degrees. You won't want to, but let cool until warm before slicing in and loading up with butter and homemade raspberry preserves.

[guitar2mw]

These are a customer favorite. I use them as samples to showcase our marinades at the shop (I'm a butcher). They're easy to fix and relatively cheap. You can choose to grill the chicken or use a skillet and fry it up. Recipe makes 4 large quesadillas.

Lime and Chili Chicken Quesadillas
Ingredients:
- 4 boneless/skinless chicken breasts
- 2 Tbs. chili powder
- 3 Tbs. lime juice
- 1/2 teaspoon of sugar
- 1 jar queso blanco (white mexican cheese)
- 1 4 oz. can diced green chiles (optional - add to taste)
- 1 12 oz. bag grated mexican cheese (usually a blend of asadero, monterey jack, mild cheddar, and queso blanco)
- 1 pack large soft flour tortillas

Mix chili powder, lime juice, and sugar together. Place raw chicken breasts in a tupperware container and add marinade. Shake vigorously, covering chicken in the marinade. Add 1/4 cup water. Allow to sit overnight in the refrigerator. If this is not possible, massage the mixture into the chicken breasts for 10 to 15 minutes vigorously.

Mix queso blanco and green chiles. Spread mixture on 4 tortillas.

Grill or fry chicken until well done. Cut into thin 1 inch strips. Place the chicken on one side of the tortilla and add grated mexican cheese on top. Fold over and toast on both sides until tortilla is slightly browned and crunchy.

Goes excellent with black beans, mexican rice, and a margarita.

[Jim]

Always a crowd favorite!



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Enjoy!


Thanks TJ!

[DeusVult]

Since it is autumn, thoughts turn to a good bowl of chili. Here's my recipe for an adapted Chili Colorado. I am also including a separate basic pinto bean recipe, for those who like to do everything from scratch (like I do). One of the ingredients in this recipe is beer. Any beer will likely do, but I happened to use Newcastle Brown Ale. Also, beef stock is an ingredient. I recommend making your own or buying a good brand. The better the ingredients, the better the final product. This is not a quick recipe. Beans from scratch should be soaked overnight. Cooking time on the beans and chili is about three hours. I won a chili cook-off with this recipe last year. Here's the recipe:


Chili Colorado

Ingredients

6 ancho, mulato or other large dried red chiles
5 pounds beef chuck, excess fat trimmed, cut into 1 inch cubes
Salt
Freshly ground black pepper
Bacon fat
2 medium onions, coarsely chopped
¼ cup chile powder
8 cloves of garlic
1 tsp cumin seed
1 tsp dried oregano
1 tsp ground coriander
2 tsp crushed red pepper, more or less to taste
1 tsp salt
12 oz beer, more if necessary
1 cup beef stock, more if necessary
2 Tbsp molasses
2 fresh Anaheim or other mild green chiles, coarsely chopped

Directions

Soak dried chiles in boiling water for 1 hour.

Generously season beef with salt and freshly ground black pepper. Heat a couple tablespoons of bacon fat in a large Dutch oven. Brown beef in batches and remove to platter. Add additional bacon fat as needed. After beef is browned, add the onions to the pot and sauté until tender and just golden. Return beef to the Dutch oven along with any accumulated juices.

Drain chiles and reserve soaking liquid. Remove stems and seeds from chiles. Put chiles in a food processer along with the chile powder, garlic, cumin, oregano, coriander, crushed red pepper, and salt. Process to a thick paste. If mixture is too thick, add some reserved soaking liquid. Transfer mixture to the Dutch oven.

Add beer and beef stock to Dutch oven. At this point, mixture can be stored overnight in the refrigerator. Otherwise, add enough liquid to almost cover the meat. Bring to a boil. Preheat oven to 350ºF. Place lid on Dutch oven and place in oven. Allow chili to braise for 2 hours. Check chili to make sure all the liquid does not evaporate, adding additional liquid if needed. Check beef to see if it is fork-tender. If not, continue to cook until done.

Remove chili from oven and stir in molasses and chopped mild green chiles. Taste for seasoning and add additional salt and crushed red pepper as desired. If adding beans (recipe below), stir them in now. Add additional beer or beef stock as needed to achieve desired consistency. Simmer chili until green chiles are tender.

Makes 8 servings.



Basic Pinto Beans

Ingredients

1 pound dry pinto beans (about 2 cups)
water
4 cloves of garlic, sliced
2 bay leaves
2 slices raw bacon, chopped
3 quarts water
2 tsp salt

Directions

Place dry beans in a colander and pick over to remove any dirt or small stones. Rinse well under cold water. Place rinsed beans in a large bowl and add cold water to cover by at least 2 inches. Place in refrigerator overnight. The beans will triple in size.

Drain beans. Place beans in a large cooking pot. Add garlic, bay leaves, bacon and 3 quarts of cold water. Do not add salt! Salt will prevent beans from softening properly. Bring beans to a boil and then reduce heat. Allow beans to simmer for 2 hours or until tender. Add salt and cook for another 15 minutes. Drain and serve.

Makes 6 to 8 servings.

[haagiboy]

Dont know if anyone here have posted a Spaghetti recipe, so here it goes:

Students Spaghetti:
1 Onion
1 can of boxed tomatoes, already cut
400g Minced meat
1 carrot (fine sliced)
2 cloves of garlic
Seasalt and pepper
Fresh basil leaves and Oregano.

So easy, and tastes MMMM good!

[Luc]

Dont know if anyone here have posted a Spaghetti recipe, so here it goes:

Students Spaghetti:
1 Onion
1 can of boxed tomatoes, already cut
400g Minced meat
1 carrot (fine sliced)
2 cloves of garlic
Seasalt and pepper
Fresh basil leaves and Oregano.

So easy, and tastes MMMM good!

That's a basic Spaghetti Bolognaise sauce... I sometimes substitute the carrot for a red bell pepper (red capsicum) to give the sauce a different taste. And in my case, you got to have chili!

Love it!

[icedoverfire]

Poha is beaten, flattened rice, found in specialist Indian shops. This recipe works great as a weekend brunch item.

Ingredients:

* 2 cups poha (flattened rice)
* 2 tbsps vegetable/ canola/ sunflower cooking oil
* 1 tsp mustard seeds
* 5-6 curry leaves
* 2 green chillies slit lengthwise (optional)
* 1 medium onion chopped fine
* 1 large/2medium potatoes quartered and sliced very thin
* Handful of unsalted peanuts (skins removed)
* Pinch of turmeric powder
* Juice of 1/2 a lime
* Salt to taste
* Chopped coriander to garnish

Preparation:

* Put the poha in a sieve and wash under running water for 2 minutes. Keep aside to drain.
* Heat the oil in a pan on a medium flame and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stops and then add the onion. Fry till soft and translucent.
* Add the peanuts and potatoes and stirring frequently, cook for 2-3 minutes.
* Drain the poha completely to remove all water and add it to the above mix. Add the turmeric powder and stir well to blend all ingredients.
* Cook for another minute. Turn off the fire. Pour lime juice over the poha and mix well.
* Garnish with chopped coriander and serve while hot. Poha tastes great with Mint-Coriander Chutney!

NB: Recipe obtained from here - http://indianfood.about.com/od/sidesandsalads/r/poha.htm

- ice

[mtsgsd]

This recipe came from Cooks Illustrated, and I'll include their ingredient list, but you'll see my notes as to what I do. This made the best meatballs I've ever had, and the sauce was surprisingly good too! I make meatball sandwiches with this. :thumbup:

Note:
1.One cup of plain yogurt thinned with &#189; cup milk can be substituted for the buttermilk.
2.Grate the onion on the large holes of a box grater. The ingredients in this recipe can be reduced by two-thirds to serve 4.

Meatballs:
2 1/4 cups (about 6 ounces) panko bread crumbs
1 1/2 cups buttermilk (see note)
3 large eggs , lightly beaten
2 pounds 85 percent lean ground beef
1 pound ground pork
6 ounces thinly sliced prosciutto , chopped fine
3 ounces Parmesan cheese , grated (about 1 1/2 cups)
6 tablespoons minced fresh parsley leaves (I used 2tbs parsley paste in a tube)
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
1 1/2 teaspoons powdered gelatin , dissolved in 3 tablespoons cold water
Table salt and ground black pepper

Sauce:
3 tablespoons extra-virgin olive oil
1 1/2 cups grated onion from 1 to 2 onions (see note)
6 medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons)
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
6 cups tomato juice (bottled) (Rubbish. Even 3 cups was way too much. maybe a can of sauce instead? I like very thick sauce.)
3 (28-ounce) cans crushed tomatoes
6 tablespoons dry white wine (I don't bother with this)
Table salt and ground black pepper
1/2 cup minced fresh basil leaves (used 2tbs basil paste in a tube)
3 tablespoons minced fresh parsley leaves (used 1 tbs parsley paste in a tube)
Granulated sugar
Parmesan cheese , grated, for serving

1. FOR THE MEATBALLS: Place wire racks in 2 foil-lined rimmed baking sheets. Adjust oven racks to lower-middle and upper-middle positions and heat oven to 450 degrees. Combine bread crumbs and buttermilk in large bowl and let sit, mashing occasionally with fork, until smooth paste forms, about 10 minutes.

2. Add eggs, beef, pork, prosciutto, Parmesan, parsley, garlic, gelatin mixture, 11/2 teaspoons salt, and 1/2 teaspoon pepper to bread-crumb mixture. Using hands, gently mix until thoroughly combined. Lightly form about &#188; cup mixture into 2-inch round meatball (about 2 ounces); repeat with remaining mixture to form approximately 40 meatballs.

3. Spray wire racks with nonstick cooking spray and place meatballs, evenly spaced, on racks; roast until browned, about 30 minutes, rotating trays from front to back and top to bottom halfway through.

4. FOR THE SAUCE: While meatballs roast, heat olive oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes. Add garlic, red pepper flakes, and oregano; cook, stirring frequently, until fragrant, about 30 seconds. Stir in tomato juice, crushed tomatoes, wine, 1&#189; teaspoons salt, and pepper to taste. Increase heat to medium-high and bring to simmer. Reduce heat to medium-low and simmer until slightly thickened, about 15 minutes.

5. Remove meatballs from oven and lower oven temperature to 300 degrees. Gently add meatballs to sauce, cover pot, and place in oven. Cook until meatballs are firm and sauce has thickened, about 1 hour.

6. TO SERVE: Stir basil and parsley into sauce and adjust seasoning with sugar, salt, and pepper. Toss pasta with 1&#189; cups sauce until lightly coated. Serve pasta, passing meatballs, remaining sauce, and grated Parmesan separately.

[mtsgsd]

From an Internet show (now gone) called Food Mob. This stuff is really, really good! I use garlic mashed potatoes instead of the original plain, and added mushrooms and peas to the meat. I'd suggest starting the potatoes while you're cooking the meat.

2 Lb ground 93&#37; lean (Ordinarily wouldn't use super lean, but do it here so you don't have to drain it.)
2 Onions
8oz. Sliced Baby Portabellas, coarsely chopped.
4 Cloves Garlic
approx. 3 lb. Potatoes
1 Tin Chopped tomatoes
2 Carrots
1 Cup Peas
2 Cups grated cheddar cheese
1 Sprig Thyme
2 Tsp Tomato puree
1 stick butter
Half and Half
Garlic Powder & Garlic Salt (about 2 tbsp ea.)
6 Tsp Gravy mix

Instructions:
1.Sweat the Mushrooms, over a medium heat until most of the water is gone, then add the onions, garlic and carrots. Cook till veggies begin to soften.

2.Add the hamburger to the onions and brown off.

3.Add the chopped tomatoes, gravy mix, Thyme, and the puree to the meat and cook out until the right consistency (about 20 minutes) Stir in the Peas.

4.Add the the meat mixture to an oven proof casserole dish. (I use a dutch oven, with double the meat, and more potatoes so there's plenty of left overs!)

5.Boil the potatoes in water with a pinch of salt until soft.

6.Once the potatoes are soft drain and mash with the butter and half&half. Add liquid in batches after the butter to see what you need. Add Garlic Salt and Garlic Powder to taste.

7.Add the potatoes and grated cheese and bake in the oven for 20 minutes until golden brown. 350 degrees

[mtsgsd]

By: --mtsgsd
Type: Mexican

From Alton Brown. He calls it "Taco Potion #19"

Ingredients:

2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons cornstarch
2 teaspoons kosher salt
1 1/2 teaspoons hot smoked paprika
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper

Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month.
Yield: 1/4 cup plus 2 tablespoons


Method:

Sautee a med. chopped onion until clear
Add 2 cloves of pressed garlic
Add 1lb. Ground Beef and brown
Add 2/3 cup beef stock, and let it thicken as disired.


Use this in tacos or burritos or whatever!

[Leche]

Simple Flour Tortillas

Wisk
4 c all purpose flour
1 tsp Baking Powder
1 tsp Salt

With fingers stir in

4 Tbs Vegetable Shortening/Butter/Lard
Lard tastes the best, but any of the three are fine.
The mixture will take on a slight crumbly texture.

Slowly mix in (by hand) 1 1/2 c warm water until it is doughy and loses most of it's stickiness. Move to floured surface and kneed until smooth. Divide into 24 (approx) small dough balls. Roll out with dowel and cook on heated surface. These will be about 6 inch diameter and I prefer an electric skillet at 325 with a little bit of oil on the surface.

Chorizo Burgers

1/2 pound Chorizo
1 1/2 pound Ground Beef or Turkey
1/2 White Onion - Diced
1 Egg
2 Tbs Olive Oil
1/4 Oatmeal or Dry Bread Crumbs

Combine above ingredients and separate into equal size paties. BBQ until well done. I say this only because of the chorizo. Top with Ortega Chili, Jalapeno, or Sereno, or whatever pepper you desire and melt cheese over the top, I prefer Pepper Jack. Serve however you desire, try sauteed sweet onions with lettuce and tomato, chipotle mayo, and Hawaiian style buns.

[Alacrity59]

Wonderful contributions . . . like that meatball recipe. Keep them coming guys.

Mike

[David T.]

David & Steph's Beef Rub / Seasoning

--------------------------------------------------------------------------------

3 Tbsp Kosher Salt
1 Tbsp Granulated Onion
1 Tbsp Granulated Garlic
1 Tbsp Celery Salt
1 Tbsp Smokey Paprika
1 Tbsp Course Ground Pepper
1&1/2 Tbsp Turbinado Sugar
1/2 tsp Ground Nutmeg

Great on steak's. We like more pepper but we just add more. Enjoy!

[David T.]

Smoked Pheasant

--------------------------------------------------------------------------------

Ingredients:

1 Whole Pheasant
Cherry Wood Chips
1/2 cup Pickling/canning Salt
6 cups Cold Water
1/4 cup Brown Sugar
3 tbsp Maple Syrup
2 tbsp White Wine Vinegar
2 tsp Pickling Spice
2 tbsp Honey
3 tsp Soy Sauce
1 cup Chicken Broth
1 Beer

Directions:

In a large glass bowl or sealable bag, combine pickling salt, water, brown sugar, maple syrup, vinegar and pickling spice. Add pheasant and put in frig for at least four hours, turning occasionally. Drain, discard the brine and let the pheasant dry on paper towel for thirty minutes. In a small bowl combine honey and soy sauce. Start gas or charcoal grill on one side only and soak cherry wood chips in water. Put wood chips on hot coals and put pan with chicken broth and beer over hot coals. Brush pheasant with honey soy mixture and place on side of grill opposite the coals (indirect). Cover and try to maintain a temperature of between 150 degrees and 250 degrees, opening grill as little as possible. Smoke pheasant for two to three hours adding more cherry chips during the last hour.

This was my first thing I did on the Primo, it came out pretty good. At least the guys at work loved it. I skined the bird and trimed most of the fat away before the smoke. After it was done I pulled it apart and served it with cheese and crakers as an appetizer, a big hit

[maxman]

Cole Slaw (Maxman style)
~~~~~~~~~~~~~~~~~~
3 cups green cabbage shredded
4 radishes, sliced
1 red onion, sliced
3 carrots, grated
1 fennel, thinly sliced
3/4 cups rice wine vinegar
1/4 cup sugar
1/4 cup canola oil
1 Tbsp. Honey
1 Tbsp. Grainy Mustard/Dijon
Miracle whip (desired amount)

Toss cabbage, radishes, onion, carrots and fennel together.
In a saucepan, heat vinegar, sugar, oil, honey and mustard.
Pour over cabbage mixture.
Let sit in refrigerator.
mix several times over to make sure everything is nicely coated.
Drain excess liquid and mix in Miracle whip before serving.
I like a lot of Miracle Whip, but use your own judgement.

[maxman]

Finnish Pancakes
~~~~~~~~~~~~

2 beaten eggs
2 Tablespoons sugar
1 teaspoon salt
2 cups milk
1 1/2 cups sifted flour
1 Tablespoon melted butter.

Beat sugar, salt and eggs. Add milk and flour alternately to egg mixture.
Stir in butter.
Use a scant 1/4 cupful on hot griddle.

[maxman]

Strawberries Westminster
~~~~~~~~~~~~~~~~~~

8-10 oz. Strawberries (quartered)
1 oz. Grenadine
1/2 Lemon (make sure there are no seeds in it)
2 Tbsp. Sugar
1 Tbsp. Butter
2 oz. Grand Marnier
2 oz. Cointreau

Over high heat, caramelize sugar with butter.
Add grenadine and juice lemon. Mix thoroughly.
Add strawberries and flame with Grand Marnier and Cointreau.
Reduce and serve with Vanilla ice cream.

[maxman]

Strawberries Acapulco
~~~~~~~~~~~~~~~

8 - 10 oz. Strawberries (quartered)
2 Tbsp. Grenadine
1 1/2 oz. Heavy Cream
2 tbsp. Sugar
2 oz. Brandy
2 oz. Pernod
Dash Fresh ground pepper.

Over high heat, add sugar (do not caramelize)
Add strawberries, Mix thoroughly
Flame with Brandy; add grenadine and fresh black pepper.
Add Pernod with heavy cream.
Reduce and serve with vanilla ice cream.

[maxman]

Durgin-Park's Boston Baked Beans
~~~~~~~~~~~~~~~~~~~~~~~~
Bake at 300 F for 3 1/2 hours to 4 hours.
---------------------------------------------------
1 package (1 pound) navy or pea beans
6 cups water
1/2 teaspoon baking soda
1/2 pound salt pork, cut into 1/2 inch pieces
1 small onion, peeled
1/3 cup molasses
1/4 cup sugar
1 teaspoon dry mustard
1/4 teaspoon pepper

1. Soak beans overnight in a large bowl in the 6 cups of water. Place beans with soaking water in a large kettle; add baking soda; bring to boiling; lower heat and continue to boil for 10 minutes. Drain in a colander over large bowl reserving liquid.
2. Place salt pork, onion and beans in a 2-quart bean pot or casserole. Combine molasses, sugar, dry mustard, pepper and 1 cup of the reserved liquid. Pour over beans, stir thoroughly. Add just enough reserved liquid to cover beans (about 1 cup). Cover casserole/bean pot.
3.Bake in a slow oven (300F) for 2 hours. Add remaining 1 cup liquid and stir thoroughly. Continue baking an additional 1 1/2 to 2 hours or until beans are tender and liquid is absorbed. Bake uncovered the last half hour, if you wish.


Note: on the bottom of the recipe, my mom wrote 1-2 Tblsp. Ketchup.
Not part of the original recipe, add it if you wish. She did (I guess) and I can tell you I love her baked beans.

[Luc]

Cole Slaw (Maxman style)
~~~~~~~~~~~~~~~~~~
3 cups green cabbage shredded
4 radishes, sliced
1 red onion, sliced
3 carrots, grated
1 fennel, thinly sliced
3/4 cups rice wine vinegar
1/4 cup sugar
1/4 cup canola oil
1 Tbsp. Honey
1 Tbsp. Grainy Mustard/Dijon
Miracle whip (desired amount)

Toss cabbage, radishes, onion, carrots and fennel together.
In a saucepan, heat vinegar, sugar, oil, honey and mustard.
Pour over cabbage mixture.
Let sit in refrigerator.
mix several times over to make sure everything is nicely coated.
Drain excess liquid and mix in Miracle whip before serving.
I like a lot of Miracle Whip, but use your own judgement.

I usually do the one with Vinegar and oil, not the creamy one. I am curious to put fennel in there now...

[maxman]

I usually do the one with Vinegar and oil, not the creamy one. I am curious to put fennel in there now...

The original recipe did not include the honey, mustard and Miracle whip.
I like my coleslaw creamy. Maybe I should change it to read, add miracle whip if desired for creamy style?

[Luc]

The original recipe did not include the honey, mustard and Miracle whip.
I like my coleslaw creamy. Maybe I should change it to read, add miracle whip if desired for creamy style?

I think you should keep it the way you like it! It's not about traditional recipes but each and everyone own creations! :thumbup1:

[DeaconKC]

Ingredients
One 12 ounce can of chicken
2 cups of instant rice
32 ounce of chicken broth
a small bag or about a cup of baby carrots
2 stalks of celery
basil
oregano
salt
pepper
garlic
This is an easy and hearty soup that will be a big hit this time of year. Chop the celery into about 1/4 inch pieces and the carrots in half.
Put the carrots, stock, chicken [yup, put the broth from the can in too] and rice in a nice big pot and bring to a boil. Turn the heat down and let it simmer for about 30 minutes, add the celery and the spices to taste. You may need to add some water at this point, it depends on how thick you want the soup. Let simmer for about another 20 minutes and you are ready to go.

[joshgambit]

Stir Crazy Cake

2 1/2 cups Flour
1 1/2 cups Sugar
1/2 cups Cocoa
2 teaspoons Baking Soda
1/2 teaspoon Salt
1/2 cup Oil
2 tablespoons Vinegar
1 tablespoon Vanilla
2 cups Cold coffee
1/4 cup Sugar
1/2 teaspoon Cinnamon

Put flour, 1 1/2 c sugar, cocoa, soda, salt in ungreased 13"x9"x2" pan. Stir with fork, make three wells. Pour oil in one well, vinegar in one, vanilla in one. Pour coffee over all, stir with fork until well mixed. Do not beat. Combine 1/4 c sugar and cinnamon, sprinkle over top. Bake at 350 degrees F for 35-40 minutes.

[Sterling Cooper]

Simple, tasty burgers
http://27.media.tumblr.com/tumblr_lmlu68wGtq1qkc1y3o1_500.jpg

Start off with a pound of 80-20 ground chuck. Nice, fatty beef makes the best burgers.
http://i14.photobucket.com/albums/a323/JT_Production/2011-06-13202428.jpg

Some ground garlic and minced shallots
http://i14.photobucket.com/albums/a323/JT_Production/2011-06-13203651.jpg

Good quality salt and pepper
http://i14.photobucket.com/albums/a323/JT_Production/2011-06-13204036.jpg

Mix in one beaten egg
http://i14.photobucket.com/albums/a323/JT_Production/2011-06-13204301.jpg

Form into two 1/2 pound burgers
http://i14.photobucket.com/albums/a323/JT_Production/2011-06-13205331.jpg

Grill to medium rare
http://i14.photobucket.com/albums/a323/JT_Production/2011-06-13210707.jpg
http://i14.photobucket.com/albums/a323/JT_Production/2011-06-13211203.jpg

Enjoy
http://i14.photobucket.com/albums/a323/JT_Production/2011-06-13211949.jpg

[Jooky]

Meatloaf by Jooky

1 pound ground beef
1 pound ground turkey
1 box Stove Top Stuffing
2 Eggs
1/3 block of Velveeta Cheese cubed

Preheat oven to 375. Mix (by hand) ground beef and ground turkey together in large bowl. Add the box of Stove Top and continue to mix into meat. Add two eggs and continue to mix. Mix in Velveeta cubes and form mixture into pan of your choice. Coat with topping listed below if desired. Cooking time depends on pan used. A bread loaf type pan takes @ 1 hour and 20 minutes in my oven. A casserole type pan takes about 50 minutes in my oven.




Topping (optional)
2 Tbs Ketchup
2 Tbs BBQ Sauce
2 Tbs Steak Sauce
Franks hot sauce to taste

Mix ingredients together in a small bowl, brush on to meat loaf before placing in oven.


Sure, its nothing fancy, but it makes a fairly dense and very flavorful meatloaf. Experiment with different flavors of stuffing mix, I prefer sage, but they are all pretty good.

[Rushman2112]

I frequent a Rush-related board and as cooking is a passion of mine, I post quite a lot of recipes. Here is a small selection cut and pasted from there:

Chicken with ginger and spring onions.

Cut up some chicken breasts into small bits suitable for stir frying. Make a marinade of one clove garlic pureed, one 1/2" cube of fresh ginger, grated or pureed, a splash of rice wine vinegar, a squeeze of lime juice, a splash of light soy sauce and pepper. Mix in about 1 tsp of oil to blend it nicely, check the seasoning and adjust if necessary. Mrs p got distracted by the shops on her way home so it marinaded for about 1.5 hours in the end.

Open a beer, and make a wok sauce:
1 tsp cornflour
1 tsp red wine vinegar (don't over do this)
1 tsp oyster sauce
1 tsp soy sauce
Taste it and if it's too sharp add a little sugar, or thin with a little water.

Stir fry the chicken until evenly coloured all over and set aside.

Take about 1/2 an onion, finely sliced and another cube of fresh ginger (size to taste) again finely sliced, and fry over a medium heat until soft. OPTIONAL add a finely sliced small red chilli at this point and fry for a couple of mins.

While this is taking place, it may be appropriate to drink the beer.

Add back the chicken and any juices that have gathered and mix through. Chuck in one finely sliced spring onion (slice on the diagonal so it looks artistic), or more if (a) you have some - I didn't! and (b) if you feel so inclined. Save the green bits and cut into 1" long strips to add at the end.

Stir in the wok sauce and heat through for a few mins until the chicken is cooked through but still tender. Sprinkle in the green bits from the onions and stir through for a minute and serve, with a winning smile and a song. That's optional as well, I find that it depends on the amount of beers consumed.

Italian-style meatballs

I was searching around for inspiration yesterday and found a recipe which I adapted slightly.

To 400g minced beef added one finely minced clove garlic, 1/2 finely chopped onion, 1/2 tsp cumin powder, 1 tsp Dijon mustard and salt and pepper. Make into balls. The recipe said golf ball sized but I have never shot a golf before and I don't know what size balls they have so I went with about " " that big. I got nine balls anyway, i.e. 4 1/2 golfs clearly.

Fried in a little olive oil until nicely browned then added the other half of the sliced onion, another chopped garlic clove, small red chilli with seeds finely sliced and fried for a couple of mins until beginning to soften then added a chopped red pepper, 4 or 5 chopped cherry toms that had been lurking in the fridge and some chopped mushrooms then fried all together for 4 or 5 mins. After that, some beef stock and a couple of good squirts of tom paste and stirred all in. A good wodge of dried oregano never goes amiss with tom sauces so as much or as little as you like and check the seasoning - I added a pinch of sugar as the tom paste can be a bit sour. Bring to a boil and simmer until the sauce is thickened and the balls cooked through.

Technically should be served with pasta but we had rice left over from last night and in the pursuit of healthy eating I did a big salad as well.



Carrot soup, pretty much made up as I went along, so may just call it "Pricey's Carrot Soup" when I write the cookbook

Sweated off some garlic and a finely chopped shallot for 5 mins in some olive oil. Added 1 tsp cumin powder and 1 tsp coriander seed powder and about 1 tsp finely chopped coriander stalks. I saved the leaves for later - but see below.

Fry the spices for a minute and then add in the chopped carrot - I used 2 medium sized ones and about a litre of liquid in the end.

Added in the juice of 1/2 an orange which was hiding in the fridge. I have no idea what happened to the other half but I am sure it was something worthwhile.

Then topped up with about 1 litre of chicken stock and brought to the boil then simmered for about 20 mins, and adjusted seasoning.

Gave it a blitz and stirred in the coriander leaves although I am not sure they actually brought anything to the party when it was finished so maybe skip next time.

Served with a drizzle of lemon oil to which I had added a few drops of orange juice and some shreds of orange zest so it all looked jolly pretty.

There was a nice background of cumin and coriander spice and the orange brought out the natural sweetness of the carrots.



Last night bit of a curry...

Sunday night, I took 20 or so cardamom pods, and got the seeds out then ground up to a powder. Took 3 cloves garlic and a thumb sized piece of ginger, blitzed to a paste. Added the seeds, a teaspoon of tumeric powder and a teaspoon of fenugreek powder. 3 tblspns Greek yoghurt and mixed in, then a handful of finely chopped coriander.

2 chicken breasts, cut up into bite sized chunks and add to the marinade, overnight in the fridge.

When ready to cook, take the chicken pieces out and shake / scrape off the marinade, and melt a little butter in a wok. Fry off the chicken so it gets a little colour and set aside. Add a finely minced clove of garlic, half a teaspoon of tumeric and half a teaspoon of fenugreek and a teaspoon of chicken stock powder. Fry for a couple of mins and then put the chicken plus any juices back in.

Add the left over marinade, plus a couple of tablespoons of Greek yog left from last night and a 250ml carton of coconut milk. Take 2 large green chillis, prick all over and put into the mix whole - you dont want to eat these but the aroma of the chilli really adds a depth of flavour and helps cut through the richness. With a cheeky smile, throw in a few cardamom pods, say 5. Salt to taste.

Simmer for 20 mins or until cooked.

Finish with a handful of freshly chopped coriander leaves.



Beef in black pepper sauce with macadamia nuts.

Cut up 300g beef fillet into strips, about 4cm x 1/2 cm. Make a marinade, 2 tsps soy, 1/2 tsp freshly crushed black pepper, 1 clove garlic (pureed by chopping finely then mashing into the chopping board - I always imagine it's our HR Director's head...) and a 2cm bit of ginger grated into it. Marinade for about 1 hour.

Wok sauce: 2 tsps soy, 1 tsp hoisin, 1 tsp rice wine, 1 tsp red wine vinegar, 1 tsp corn starch and 2 - 3 tsps water, 1/2 tsp freshly crushed black pepper.

Fry the beef in 2 - 3 batches until evenly coloured. Remove and set aside. I poured the juices into the wok sauce.

Stir fry 1/2 finely chopped onion, one finely chopped clove garlic, one thumb-sized piece ginger cut into matchsticks and one big green chilli (optional) sliced nicely on the diagonal for 2 mins then add back the beef. Stir through and add the sauce. Bring to the boil for a minute or two and add about 25g macacdamia nuts (half a pack, depends on size!), give another minute and stir in about a handful of chopped coriander. Last night I has some baby asparagus so I threw in the tips when I put the nuts in (sounds like that should be in another forum...) but that's optional. I guess you could put other things in if you felt so inclined.

You can adjust the amount of black pepper and ginger to taste, obviously the more the friskier. I find the hoisin and the red wine vinegar gives a sweet and sharp hint but I'm not sure the classicists would approve.

Rack of lamb

Preheat oven to 200C. Make sure there's not too much fat on the meaty bit, sometimes you get a layer of quite thick fat which can be tough. Season with salt and pepper both sides and dried oregano on the underside only.

Mix 2 tbsp Dijon mustard, a couple of mashed garlic (see above for technique, the more people mashing that bastard's head, the better), a little salt and pepper and dried oregano. I used coriander last night, not so good for some reason. If it's a bit thick, a squirt of lemon but not too much it has to stick to the lamb. Experiment a bit with the herbs and seasoning for your taste.

Heat an oven proof saute pan, little olive oil and butter and when foaming put the meat in presentation side down, and saute for a 2 - 3 mins. I stand the rack on each end in the oil (using tongs of course, it's hot!) so the eye of the meat is sealed.

Remove and set on a board, then coat the browned side with the mix.

Back in the pan, mix side up and into the oven, 20mins for medium. I have no idea how long well done takes and would not want to know...

Remove and let stand for 5 mins. Cut into individual chops and serve.

You can do this as a full dinner, make a sauce with the pan juices and cook veges etc, or last night we just had with a mass of salad. If you had friends over, get 2 racks and lace the bones together and stand in the pan (the racks not you) then bring to the table when cooked like that, looks impressive!

Tonight chef Pricey's Stroganoff:

1/2 med sized onion thinly sliced
5 - 6 mushrooms, thinly sliced
Deseeded large red chilli, very thinly sliced (this is strictly optional and most Hungarians would not recognise this touch!)

Fry onions and chilli until soft in a little oil and butter over a low heat. Add the mushrooms. Fry for a few mins then add 1 glass dry white wine, bubble away the alcohol and then add 1 cup beef stock. Throw in a teaspoon of Dijon mustard here and a good tablespoon of paprika. Check seasoning for salt and pepper.

Turn the heat up and reduce until the sauce is quick thick but not too syrupy then pour into a bowl or something and reserve.

Get some fillet steak ("tenderloin" to you chaps) sliced into finger long strips but quite thin, then add some more oil and butter to the pan and turn the heat up till it's smoking hot (or as long as you dare let it heat up!) and get the meat in. Fry quickly as it's sizzling and spitting oil over your hand and then the recipe calls for a dash of brandy - I never have any around so I use Bushmills' Black Bush(!) - and flame on! Actually the Bushmills' gives it at interesting background flavour, may not be everyone's cup of tea but we like it.

When the flames die out, add back the onion mixture and heat through. Turn down and add 2 tblsp double cream, maybe a knob of cold butter in case the sauce is not rich enough and check seasoning, may need more paprika.

Turn onto a serving dish and drizzle over some sour cream, sprinkle with paprika to make it look pretty and accept plaudits.

Chicken Curry:

I made a marinade of garlic, onion, fresh red chilli, ginger, salt and pepper and a splash of water in the blender - you want a nice smooth paste - then poured over some chicken cut into 1cm cubes. Left for about an hour. I used 2 small chillis but by the end there was little to no heat in it, so next time it may get 4 small ones!

Get some oil hot and fry 4 -5 cardamom pods and a teaspoon of cinnamon powder for a few seconds then add a roughly chopped onion, fry for about five mins until soft. It should get quite brown due to the cinnamon and your kitchen should smell quite fragrant. Unfortunately I left all the doors open so the bedroom smelt quite fragrant as well...

Then add a tspn cumin powder and a tspn coriander powder, fry for a few seconds until absorbed and stir in 4 tablespoons Greek yoghurt and 4 tblspns tomato puree. You might want to add a pinch or two of sugar as tom puree can be a little sour but up to you.

Once well mixed, pour in the chicken and marinade and stir into the mixture. Once it's simmering reduce the heat a bit. Let it go for 5 mins, and mix in a tspn of garam masala mix powder and 175ml water. Simmer it uncovered for 15 mins or until cooked through.

Take from the heat, squeeze in the juice of one lemon and a handful of fresh chopped coriander leaves.

This has a lot of subtle flavours so plain rice, or plain naan bread would be good with it.

The recipe claims it's aryuvedic whatever that is.

A beef dish from that star among TV chefs, Keith Floyd Esq.. I first saw him do this on his 'Floyd's American Pie' series in the episode from Texas.

Peel and dice some potatoes, about half inch dice and saute in some olive oil in a heavy bottomed, large saute pan until lightly browned, then set aside.

Take one large white onion and finely slice, and one green pepper, de-seed and chop into 1/2" squares, then saute briefly in the same pan as you did the spuds. After a couple of mins, add the meat. I used fillet steak, cut into 1/2" cubes, you could use rump or something, just need to cook for longer.

Once the meat is browned, add two peeled, de-seeded and chopped tomatoes, a splash of wine (whatever you happen to be drinking at the time, last night it was a white Burgundy!), and about a cup of beef stock. Put the spuds back in now, and stir around to meld everything together.

Add a good pinch of freshly ground black pepper, cover and simmer. Depending on the meat, 15 mins to about 25 I'd say. You want it tender, so check every so often (chef's perks!). It should be a fairly dry "stew", but with still some gravy knocking around.

When ready, check the seasoning - because of the potatoes it does need a good bit of salt, but don't overdo it - and then add a handful of chopped coriander leaves (to taste really, I like a lot of it).

Aloo Ghobi

Finely sliced one onion and two large green chillis (if you don't want the heat you can de-seed these) and finely chopped 3 fat cloves of garlic. Sweat those off in some vegetable oil over a low - medium heat for a few minutes until the onions are soft. Up the heat a wee bit, but not so things burn.

Take a couple of potatoes, peeled and chopped into 1" dice and add to the pan, fry together for about 5 or so mins, then add in about a similar amount of cauli florets cut into same size bits. Fry that for a further 3 - 4 mins so the pots and cauli are taking on a little colour.

Add the spices.
1/4 teaspoon mustard powder
1/4 tsp coriander powder
1/4 tsp cumin powder
1 tsp tumeric powder

Fry this all around for a couple of minutes, the veggies will turn bright yellow and the aroma will be amazing. Now would be a good time to check you shut all the doors from the kitchen, and maybe have a beer, this is thirsty work. Even typing this is!

Add in a tablespoon of softened butter, stir all through and then just enough water to cover. Add about 1/2 tsp salt but you can adjust at the end. I also cheated and put in a 1/2 tsp of chicken stock powder. I also had a red chilli for another dish and I took a small amount and chopped into really small bits, just for the colour. Cook for about 5 - 7 minutes. Nearly there now!

When it's ready, the pots should be just about ready to start falling apart. Add in about 1/2 tsp very finely chopped fresh ginger. If it is young ginger, mush it up to a puree and stir it through and finally add a good handful of chopped coriander leaves.

When you serve it the colours are just brilliant: vivid yellow veggies, with a few specks of scarlet chilli and the deep fresh green herbs.

[Rushman2112]

My incomparable Beef Wellington. The last 2 Christmas Days have been at a friends' place, about 20 adults and assorted rugrats and I am always prevailed upon to bring at least one.

Season a lump of fillet beef and sear on all sides. Keep the pan for the sauce, rub all over with English mustard powder, and let the meat cool. Toss a pile of mushrooms and a clove of garlic into a food processor and blitz. A little olive oil in a pan and fry off the mushroom duxelle adding some salt and pepper. I also like a pinch of cumin just to enhance the earthiness of the mushrooms. Into a bowl with a small slab of foie gras pate and mix all around with a fork. Taste and adjust seasoning if necessary.

I'd like to claim I make the puff pastry but that would be a lie, so once it is defrosted and rolled out, I spread some of the duxelle on the pastry and laid the meat on top, then spread the rest of the duxelle all around the meat, wrap it all up, and into the fridge for 30 mins.

Egg wash, decorate with little pasty off cuts and scored crisscross lines and into a preheated oven 230C for 25 mins or until pastry golden. Remove and rest for 10 mins.

Get the pan you seared the meat in back on the heat and pour in a glass of the wine you plan to drink with the Welly. Bring to the boil, and reduce till you have a thick syrupy jus.

Cut off the end wad of pastry, then carve inch thick steaks, place in the middle of the plate and drizzle some of the jus round it artistically and serve to rapturous applause and adulation.

This is actually a great dish as it looks dead impressive but really it's quite straightforward.

[Samurai-5]

Steak.

Costco NY Strip @ room temperature
Kosher Salt
Pepper
Trader Joe's Stilton Cheese (Trust me)

Heat grill to as high as it goes (Mine goes beyond 550)
Coat steak on both sides with salt and Pepper (I like the pepper very Course, NOT fine)
Place steak on grill for 3 minutes each side
Remove from grill slice a thin strip of cheese and place on top
Cover steak with foil for 4-5 minutes

Serve.

[Welsh]

Suitable for Vegiatarians and Meatys alike:

Ingerdients.

1 onion sliced
50g butter
60ml olive oil
2 leeks about 450g in total chopped
1 cup plain flour
½ tsp of bicarbonate of soda
3 large eggs
1 cup greek yoghurt
300g feta cubed
115g grated guyere

Method.



sauté leeks and onion in butter untilsoft.preheat oven 180. C


sift flour and bicarb
stir in eggs then yoghurt and feta
add leeks and onion plus guyere
sprinkle some guyere over top beforebaking for 40 mins

we have this as a side dish with meals, while our vegitaran son has it as his main dish

[Sterling Cooper]

Chive and Horseradish Mashed Yukon Gold Potatoes

2 lbs Yukon Gold Potatoes
1 cup heavy cream
6 Tbsp butter room temperature
2 Tbsp prepared horseradish
2 Tbsp chopped chives
Salt and White Pepper to taste

3 or 4 quart sauce pan
small sauce pan
potato ricer

Fill a 4q sauce pan about half way with cold water

Peel the potatoes (cut any large ones into smaller chunks) and place in cold water Add or pour off water so that the final level is about an inch above the potatoes and salt the water with about a teaspoon's worth.

Bring to a boil and cook until a paring knife will easily go into an out of the potato. About 20 minutes.

In the meantime, place cup of heavy cream into small saucepan on very low heat and whisk in the horseradish and chives. Don't scald the cream, just warm it thoroughly.

When potatoes are done, drain thoroughly and then rice them back into the warm sauce pot. Add butter in 6 pieces to the potatoes and stir with spoon or spatula to thoroughly incorporate. Add warm cream mixture and do the same.

Add salt and white pepper to taste.

Makes 4 large or 6 moderate servings.

[badgerRN]

4 servings:

4 Thin Cut Chicken Breast
4 cups Sweet White Wine
Large Bunch of Fresh Basil
10-12 Garlic Cloves, crushed
extra virgin olive oil
2 Shallots
Panko Bread Crumbs
2 eggs
2 cups of sun dried tomatoes diced
2 cups of fresh squeezed lemon juice
1 tbsp of lemon zest.
3 tsp of dried oregano
Cracked Black Pepper
Salt
4-5 oz of Chevre
10oz of chicken stock (store bought is fine)
Parmesan Reggiano

Combine the following in a zip top bag:
4 garlic cloves crused
1.5 cups Wine
3 tsp of shredded basil
2 tsp of Extra Virgin Olive Oil
1 tsp of dried oregano
1/4 cup of lemon juice.
1 1/2 tsp salt
1 1/2 tsp of black peper

Perforate the Chicken Breast a fork thoroughly and add to the zip top bag. Marinade for 3-4 hours in the refrigerator.

Combine in a bowl
Chevre
1/4 cup of sundried tomatoes
2 tbsp wine
2 tsp black pepper
1 tsp minced fresh basil
1 tsp crushed garlic
1 Tbsp Shallot
1 tsp lemon zest (minced)
1 tbsp of lemon juice.

Refrigerate until serving, but for at least 1 hour.

Pan Sauce

Heat 1/2 cup of olive oil in a nonstick pan over medium heat
Add in 1/2 cup of all purpose flour and stir until very light brown.
Add in 1 cup of chicken broth
Add in 1 cup of wine
Add in 1/2 cup of lemon juice and remaining lemon zest
Add in remaining sun dried tomato
Add Pepper and salt to taste
1 tsp of finely minced basil.
1.5 cups of grated parm


Remove chicken from marinade
Pat dry
Scramble 2 eggs in 2 tbsp water with 2 tbsp of Parm and black pepper
Place Panko Breadcrumbs in a Pie pan.
Dredge each breast in the egg mix and then in the Bread Crumbs.


Heat a large cast iron skillet on medium high heat
Add frying oil (peanut oil is my preference) to cover the pan 1/4 inch deep.
Heat oil until 400 degrees.
Add chicken breast and fry until golden brown and and internal temp of 180 degrees.
Immediately drain on a cooling rack and sprinkle lightly with grated parmesean and salt.

Alternately, you can bread and bake in the oven on a cooling rack.

To serve:
top with 1 oz of the Chevre topping.
Ladle Pan sauce over the top
Garnish with fresh basil.

Pairs well with Garlic Mashed Red Skin Potatoes and a Moscato or Riesling

[Sterling Cooper]

Pork Skin Cornbread

The Dry Ingredients
1 1/2 cups coarse grind corn meal
1/2 cup + 1 tbsp all purpose flour
1 tsp baking powder
1/2 tsp baking soda
2 tsp kosher salt
1/4 cup sugar

Wet Ingredients
2 eggs
2tbsp honey
1 1/4 cups of milk

The Pork
1/2 cup rendered bacon fat--I've made this with lard and bacon fat is much better
1 cup diced smoked, crispy pork skin (crumbled bacon will work very nicely)

Preheat the oven to 375 put the bacon fat into a #7 or #8 cast iron skillet and preheat in oven while preparing the batter.

239004

Combine the dry ingredients
In a separate bowl, combine the wet ingredients and then mix into dry ingredients stirring just enough until incorporated and a fairly loose/wet batter comes together

Stir in the pork skin/bacon pieces
239008
239006

Remove pan from oven and swirl melted bacon fat to fully coat inside of pan and then set flat. You will have a considerable amount of fat in the pan.

Pour in batter

239007

Back in the oven for 20 to 30 minutes. Remove when browned and a toothpick comes out clean.

239010

[Alacrity59]

You could try this one. I originally posted it in 2010. I've done it a fair few times. It so happens I have some bacon fat in the fridge so heeding Mr. Cooper's advice I'll use it instead of butter the next time)

My wife and I have done this one with cheese bacon and jalapinos from Rob Rainsford. Mostly we have done it in the oven rather than the BBQ.

MARDI GRAS CORNBREAD

2 ½ cups of cornmeal (600ml)
1 cup all purpose flour (250ml)
2 tablespoons of baking powder (30ml)
½ cup of brown sugar (125ml)
1 teaspoon of salt (5ml)
2 cups of buttermilk (475ml)
2 eggs
1/3 cup butter, melted (75ml)
1 cup of milk cheddar cheese, grated (250ml)
1 cup corn (fresh or thawed frozen) (250ml)
½ pound crispy fried bacon, crumbled
3 jalapeno peppers, seeds removed and diced


Heat the cast iron skillet over high heat. Let the internal temperature of the grill reach 425ºF. Turn the direct heat under the skillet off and leave the other burners on high.

Mix all the dry ingredients together with a fork. Add the remaining ingredients and mix well. Using corn oil, coat the cast iron skillet well. Pour the batter into the skillet and grill at 425ºF for approximately 20 minutes until golden brown.

Serve warm cut into wedges.

(I don't generally have buttermilk on hand so I sour some milk with vinegar)

[DeaconKC]

Boys, sugar goes in the Iced tea, not the cornbread!:001_tongu

[Penguinetti]

We call this 'The Yellow Stuff', but Paula Deen refers to it as 'Pineapple Casserole':

Ingredients:
2 20oz cans of chunk pineapple
1 cup sugar
6 Tbsp flour
2 cups shredded cheddar
1 cup ritz crackers, crumbled/crushed
1 stick of butter
6 TBsp pineapple juice from the chunk pineapple

Method:
Preheat oven to 350 degrees Farenheit.
Grease an 8x8 pan.Mix together flour and sugar in a bowl.
Add grated cheddar. Mix well.
Drain the pineapple chunks (reserve the juice)
Mix pineapple chunks with floursugarcheese mix.
Pour into pan. Smooth out.

Crumble your Ritz crackers.
Melt the stick of butter. Mix with crackers.
Add pineapple juice.

Spoon the mixture on top of the pineapplefloursugarcheddar mixture. Smooth out.

Bake yellow stuff for 25-30 minutes, or until golden brown.

Can be served hot or cold. Hot is better, IMHO. Also, can be eaten alone, as a dessert, or as a side dish to something salty (like ham).

[eelhc]

McSoley's Old Ale House Mustard

Yes this is a recipe for mustard. Simple and better than anything bought in a Jar or squirt bottle.

Ingredients
Coleman's dry mustard powder
Amber beer (almost any beer will work though)

Method
Just mix to the amount/consistency you want

This mustard won't keep so you have to make it just before consumption. It's got a good kick to it and will wake you up. Great for hot dogs, sandwiches, charcuterie...

[PozzSka]

Here are two recipes that I was taught as a boy...(Serbian/Croatian heritage)

Ćevapčići - a small caseless sausage from the Balkans...
50% Ground Lamb, 25% ground beef, 25% ground pork

(the pork and lamb are fatty enough, so I buy leaner ground beef, but it won't matter much...also some change the ratios, this is what I was taught and what I like best. Also, the butcher can mix this up for you in advance if you ask).

Mix together thoroughly, or have butcher do it.

Add garlic and salt (lots, i don't measure), a little paprika if you so choose, i usually skip this...

roll into 2 oz sausages by hand (or if you have a Ćevapčići press, use that (hint: you can't buy these anywhere, a friend made one for himself and a few for some friends and family). so just roll into a small 3" sausage, give or take.

Grill to medium. Izvolite! Prijatno!

Lamb
Get 40 lb lamb (the whole thing)
rub with salt and garlic
put on spit
turn over open wood fire for 6 hours (until done)
Eat!

OK, that last one is a bit more complicated than that, but we don't use thermometers and things, we:
-start the fire,
-prep the lamb (tie and fork onto spit, take papučak (front lower legs) and twist into two holes cut on either side of the belly cut, to hold belly closed, hard to explain), and then
-put the lamb on the motor to turn it...if you want to be difficult you can sit there and turn by hand, but come on, we're in the 21st century now.
- 6 hours later it should be still juicy, but cooked throughout (put your hand between the lamb and the fire, if you can count to 4 w/o moving your hand, it's not hot enough)
- chop up by hand on large clean table
- Serve with green onions and pogača (serbian bread...i'll post the recipe when I dig it out)

OK...I know that last one is vague, but it's not really something you can just type up, but I wanted to share anyways.

[DeaconKC]

PozzSka, that sausage recipe sounds delicious, Thanks!

[_JP_]

The story behind this is that Dr. Martin often found himself being phoned for a house call during dinner time. (Yes, the recipe is that old, back in the days when doctors actually came to your house!) Anyway, this was something that he could leave at a low simmer and still have a good meal when he came back.

Brown 1 to 1/2 lbs mild pork sausage, although you can choose to use hot sausage if you prefer. Pour off some of the fat and then add:
1 small onion, chopped
2 green onions, chopped
2 or three stalks celery, chopped
2 cups chicken broth
1 cup raw rice
1 tablespoon Worchestershire sauce
1/2 teaspoon salt
Cover and simmer for one hour

[PozzSka]

PozzSka, that sausage recipe sounds delicious, Thanks!

You're welcome, and they are delicious, I promise! If you don't like 'em, I'll triple your money back!! 8-)

[Bubblehead]

I just now improvised this (as in, literally just finished a serving), and I thought it turned out pretty good. It's sort of in between a soup and a stew because there's not that much broth, but I call it a soup because, well, just because. :biggrin1:

Barley Lentil soup
2-3 servings

⅜ cup uncooked barley
⅜ cup uncooked lentils
2½ cups vegetable stock
¼ cup carrots, finely chopped
¼ cup onion, finely chopped
¼ cup celery, finely chopped
¼ cup sun-dried tomatoes, finely chopped
1 tsp dried marjoram
1 tsp dried savory
Dash of salt & black pepper
2 tsp red wine (optional)
Few drops of Tabasco sauce (optional)


1. Combine all ingredients in a medium saucepan and bring to a boil. Reduce heat to medium low and simmer for 40-45 minutes or until lentils are still somewhat firm but chewy. Serve it up and chow down!

[Alacrity59]

Hey Bubblehead.

The soup sounds fantastic. Beans, Lentils, couscous, corn, cabbage, oh heck . . . a lot of things can find their way into soup. I find making soup a great way of using up the fresh veg that is getting in the way before you go shopping for the next week. I always seem to have some bits of green or red pepper, mushrooms, and even tofu that find there way into soup.

Tomorrow I think I'll be making some Dahl . . . curry lentil soup.

[DeaconKC]

Tofu?

[mmack66]

Tofu?

It works for Hot and Sour and Miso soup.

[Alacrity59]

It works for Hot and Sour and Miso soup.

Yes. Hot and Sour is one of my favorite soups.

[BilliardKing]

So, I know this thread is mostly filled with actual nice, real recipes. But I wanted to share my method of "Enhancing" Bertoli's Chicken Florentine and Farfalle.

What You'll Need:



Bertoli Chicken Florentine and Farfalle frozen skillet meal
A bit of chopped onion (About one slice worth) or a chopped shallot if you prefer the taste of shallots
around a teaspoon of minced garlic. It can be fresh or jarred, doesn't matter to me.
Just a quick dash or two of Season Salt. Yes, that's right, season salt.
Italian Seasoning (or you can mix your own out of oregano, basil, etc)
Any other seasonings you want to throw in (Parsley, bay leaves, etc)
Around 3 TBSP butter.
FRESHLY GROUND black pepper
A little bit of white wine. (Cooking wine or cooking sherry will do if you don't want to use proper drinking wine)






Melt the butter over medium high heat
Saute those onions in it. Twist that pepper grinder over them a bit while they saute
Here's where you can diverge a bit. Once those onions soften up a bit, you can either mix in the seasonings and wine and let the wine boil down a little before adding the bagged bertoli, -OR- add the bagged bertoli now, stir it up so the onions don't get overly dark, and then add the seasonings and wine before putting on the lid.
Put on the lid and cook it for 10 min over medium high heat like the bag says

Around 7 minutes in, take the lid off, and add your garlic and stir well.


Once your 10 minutes are up, take the lid off and watch it (stirring constantly) so your sauce (made saucier by the addition of wine) boils down a bit more.
Take off the heat once you're satisfied with the consistency. Let it sit for a few to cool down and to finish thickening up.
Enjoy some Bertoli that, for me at least, tastes significantly better than it does when prepared normally.



:chef:

[Alacrity59]

Sounds like great additions. Doctoring up prepared food makes it uniquely yours. A couple more steps and you would be making it from scratch.

[KaiserKrebs]

Years ago I discovered a Vietnam era, U.S. Navy cookbook, put together for the officer's of Carrier Task Force #77. It was titled "Golden Trough Cuisine" the scope and amount of recipies in there was pretty amazing. The foreward states, " For meritorious culinary achievement during combat operations against the enemy while serving as the guide for the epicurean appetites of officers and guests of the Attack Carrier Striking Force, Seventh Flag Mess during the period of October 1967 to December 1970."

On to a recipie, this is a great twist on Pumpkin Pie that is absolutely delicious.

CARDIV-5 PUMPKIN PIE:

1/3 C. firmly packed brown sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1/8 tsp. ground cloves
1 1/2 C. cooked or canned pumpkin


1/2 C. creamy or chunk style peanut butter

3 eggs

1C. dark corn syrup
1C. light cream

1 unbaked 9 inch pie shell with high fluted edge ( Deep shells work best)


Mix together brown sugar, cinnamon, salt, ginger, and cloves in mixing bowl. Stir in pumpkin, then peanut butter. Add eggs and beat slightly. Stir in corn syrup and cream. Pour into unbaked pie shell, bake in a 350 degree oven for one hour, or until a knife inserted in the center of the pie comes out clean. Serve with whipped cream, if desired.

[DeaconKC]

Here is an easy and tasty tip. Just use some Dill Vegetable dip as a sandwich spread with your cold cuts for when the guys come over for football.

[bob.e]

Bob’s Bengali Chicken

This is not an authentic Indian / Bengali recipe; it’s just one I created in my kitchen. This is a mild (mellow) tasting dish, agreeable to most people’s palates.

Chicken Thighs about a pound
2 cans Chicken Broth
Minced or Chopped Onion or Dried Fried Onion to taste
Salt & Pepper to taste
2 Tablespoons Panch Phoron (Bengali Seasoning)
1 small Can Sliced Mushrooms (Optional)
Cornstarch
Rice

I take chicken broth and simmer the chicken thighs in it, with diced or minced onion (I like to use the dried fried onion I get at the Indian or Oriental grocery) Salt and Pepper to taste. I add a couple of tablespoons of Panch Boron and simmer till chicken is done, thicken with cornstarch and serve over rice I like red or black rice (available at good oriental grocery’s)

Treat red or black rice like brown rice for cooking purposes (I usually add extra water and a little salt as this is a very firm rice)

Panch Phoron- Available at many oriental grocery’s and most Indian Grocery’s (spelling may vary I’ve seen it spelled several different ways)
It’s a mixture in equal parts of: Onion Seed (Kalonji), Fenugreek, Mustard Seed, Cumin, & Fennel.

[Penguinetti]

Here's a couple recipes I obtained from a restaurant's website. I made both this dish (and the following) as part of my wife's Valentine's Day dinner. Came out spectacular.

Lobster stuffed chicken in a Boursin cheese sauce (makes 8 servings):

Ingredients:
Stuffing:
2 oz. onion, finely diced
2 oz. celery, finely diced
1 oz. clarified butter
1 oz. Dry Sherry
1/2 Tbsp minced garlic
1/2 Tbsp Worcestershire Sauce
10 oz. Ritz crackers, crushed
1 Tbsp scallions, sliced
1 Tbsp chopped parsley
1 tsp. salt
1 tsp pepper (white, if you have it; I didn't)

Sauce:
2 cups heavy cream
10 oz Boursin cheese with Garlic & Herb
8 - six oz boneless, skinless chicken breasts, lightly pounded
1 lb. lobster meat, medium diced

Method:
Chicken: Sautee onions and celery in butter until limp. Combine with remaining stuffing ingredients.
Stuff pounded chicken breasts with 2 oz. of stuffing and 2 oz of lobster.
Bake chicken in oven at 350 degrees Farenheit for approximately 18 minutes (keep an eye, mine needed more time), and top with sauce upon serving.

Sauce: Bring heavy cream to a boil in a 2qt saucepan
Whisk in cheese and reduce heat to very low. Cook sauce very gently, scraping bottom of pan to make sure cheese doesn't burn.
Continue cooking until sauce is lightly thickened (I did it till it was the thickness I wanted)


Take some brussel sprouts, slice them, and pan-fry them in a mix of butter and olive oil. Sprinkle lemon juice on them while they cook. It takes all of 2 mintues or less to cook them.

[Penguinetti]

The other recipe I used was the following:

Maine Lobster & Scallion Dip (makes 2.5 lbs):

Ingredients:
1.5 lb cream cheese
1 lb lobster meat
1 cup scallions, sliced
1 tsp salt
1 tsp pepper (white, if you got it)
1/4 cup fresh lemon juice (i used the bottled stuff)

Method:
Combine scallions, salt, pepper, and lemon juice in a food processor & puree.
Add cream cheese and process until softened
Add 1/2 of the lobster meat and puree
Add the other half of lobster meat and continue to mix.


Serve with warm sliced baguettes

[highball]

This is my favorite recipe from Seattle Chef John Howie


Ingredients

Clams In Shell – small manila or butter clams 1 lb



Olive Oil 1/2 fl. oz.



Garlic – fresh, minced ¾ tsp.



Crushed Red Chili’ ¼ tsp.



Clam Juice 1 fl. oz



White Wine 1 fl. oz



Sweet Basil Pesto (see below) ¼ cup



Pine Nuts – toasted 1 Tbsp.



Reggiano Parmigiano – shaved 2 slices



Basil – fresh, coarsely chopped 2 Tbsp.



Parsley – fresh, coarsely chopped 1 Tbsp.



Garlic – minced ½ tsp.



Pine nuts – toasted 1 ½ tsp.



Salt – kosher 1/16 tsp.



Reggiano Parmigiano Cheese – grated 1 ½ tsp.



Butter – whole, salted 1 ½ tsp.



Olive Oil 1 Tbsp.

DirectionsClams:
1. Place the olive oil and chili’s and garlic over medium heat in sauté pan. Sauté 1-2 minutes until garlic begins to turn golden.
2. De-glaze pan with clam juice and white wine. When liquid begins to boil, add clams. Reduce heat to low and cover with a basting cover.
3. Cook 2-3 minutes until clams just begin to open. Add the pesto.
4. Let cook lightly until sauce just begins to thicken. Place in heated bowl.5. Garnish with pine nuts and shaved Parmigiano. Serve.

Sweet Basil Pesto:
1. Combine all ingredients except butter and oil, in a food processor and pulse-process until ingredients are finely chopped but not pureed to mush.
2. Then add the butter and oil and process to a thick paste.

[Allegrabene]

5 red potatoes with the skin still on- cut into quarters
1 celery stalk cut up into slices
2 lbs of lean stew beef
1/2 cup of flour
2 Tbs of salt
2 Tbs of garlic powder
2 Tbs of pepper
4 carrotts cut into chunks
1/4 of an onion diced
2 cloves of minced garlic- maybe a 1/4 cup?
6 ounces of beef broth
1 bag of french onion soup mix
1 teaspoon of dried thyme
1/2 teaspoon of black pepper
a half a jar of your favorite tomato sauce, i use one that is either basil or garlic infused
4 Tbs of tomato paste
a bottle of guinness


1. Put the carrott, celery, potato in the crockpot


2. put all of the powder and seasoning together in a bowl with the flour and coat the beef cubes and then put them into a skillet on the stovetop until they are completely browned on the outside and then throw them into the crockpot


3. put the onions and the minced garlic into the same pan and carmelize the onions. pour some of your beef broth into the mixture as well to deglaze the skillet and mix the bits in with the onions. this gives off a lot of flavor.


4. once the onions are done sauteeing with the garlic, pour that into the crockpot as well and make sure you get as much of the bits and the glaze from the pan into the crockpot too because that really helps with the taste.


5. mix 6 ounces of the beef broth with your tomato sauce, french onion soup mix, tomato paste, and any other seasonings you'd like to include and then pour that mixture into the crockpot as well.


6. last step in the preparation is pouring the bottle of guinness on top of everything and that's it!


cook it in the crockpot for 8 hours on the low setting and you're all set.

[Penguinetti]

Guinness Stew


That sounds really good. How many servings would that make? Or, to put it another way, would I be able to serve a family of 6 with that amount?

[Allegrabene]

Easily. That'll comfortably serve 10 people

[Penguinetti]

Wonderful. I think I know what I'll make this weekend.

[Allegrabene]

Wonderful. I think I know what I'll make this weekend.. Let me know how it turns out.nif you're concerned about it having a bit of a sharp finish from the Guiness, add in 2Tbs of brown sugar and it'll cut it down. But I like it with a bit of a Guinness kick at the end. Get plenty of fresh bread for dipping too

[Penguinetti]

Fresh bed. Got it. And yea, Guinness happens to be my favorite beer, so... I think I'll skip the brown sugar, lol.

[Allegrabene]

Fresh bed. Got it. And yea, Guinness happens to be my favorite beer, so... I think I'll skip the brown sugar, lol.

Im with you, leave the kick otherwise it stops being Guinness stew and becomes....uh.....just stew

[Penguinetti]

Im with you, leave the kick otherwise it stops being Guinness stew and becomes....uh.....just stew

So my wife, father, and grandfather tried it.

My thoughts: I liked it just the way it was.

Father and grandfather: It was a little too spicy (too much pepper?) but it was really good.

My wife: "You should've put wine in it instead of guinness". :blink:

All in all, it was really tasty.



Oh, and I don't have a crock pot, so I put it in a dutch oven and through it in the oven @ 200 F for about 6 or 7 hours.

[Allegrabene]

So my wife, father, and grandfather tried it.

My thoughts: I liked it just the way it was.

Father and grandfather: It was a little too spicy (too much pepper?) but it was really good.

My wife: "You should've put wine in it instead of guinness". :blink:

All in all, it was really tasty.



Oh, and I don't have a crock pot, so I put it in a dutch oven and through it in the oven @ 200 F for about 6 or 7 hours.


Thats being resourceful. I'll have to try the Dutch oven idea myself. Glad you liked it bud