Gentlemen's Essentials - Official B&B Cookbook

[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 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.

[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.