Request for Recipes
Different than the Recipe Thread because I don't have one! I figured we needed a thread like this, though. Especially since I need it now :p:
I have had grouper a couple times at the coast and loved it. I've tried looking in all my cookbooks and there aren't many recipes that use it. Does anyone have a recipe that they like for grouper? Keeping in mind that I suck at cooking fish, so explicit instructions are welcome :blush:
I've had it, but, never cooked it.
As usual, I'm no help.
Be sure to let us know how it goes, when you find a recipe.
I ended up being too broke to buy the fish, so I never made it. I did make turkey tenderloin for the first time, though. It was already in my freezer.
Now, I am trying to decide between making meatball parmesan or stuffed cheese shells.
Maybe I should have called this "bbro's weekly what to make struggle" - lol
Sorry for not replying - I had to google grouper, and my guess is it cooks in a similar way to cod. If you get the wherewithal I'll happily post two recipes I have for white fish. One has a breaded top with herbs & cheese, the other a tomato & basil sauce. Tried & tested by me, so although I don't know the fish I am happy with the flavours I'm suggesting.
Also, they're both bang-in-the-oven recipes, which is my favourite way to cook anything.
Unless it can be cooked in a saucepan I mean.
Or ideally cooked for me.
If you like alcohol then I'll give you the recipe of Alcohol/Wine with Red Fish
Hallo richarddylan - welcome to the Cellar!
Sure, recipe away. If bbro doesn't use it, likely someone else will use it, modify it to their taste, use it to figure out how to use what's on hand, or get inspired by it. All recipes are welcome, and we sure have nothing against alcohol. :lol:
We had
Korean Steak Tacos using this recipe last night. This is always a win.
Ease of use tricks:
Cook the tortillas on the glass top of the stove.
Use "sandwich" or sliced steak
Use Napa slaw
Reserve more like 1/2 a cup of the marinade cuz awesome
Here's a recipe I got in a AAA magazine. Haven't made it, not going to, but you can try it if you wish.
Yoda's healing stew. You know, the shit he fed Luke in the swamp.
I want wings, but my favorite recipe takes 4 hours in the oven. I don't want to eat at 9pm
Does anyone have any other oven-baked wing recipes that might take less time?
"Bowl of Meat"
Take several deboned chicken breasts and cube them into 1"
(chicken "tenders" will also serve this recipe... any boneless chicken really)
Put the cubes in a bowl of milk for a while
Take them out and coat them in bread crumbs, spread on tray or cookie sheet, try not to have them touching too much so they bake well. I use seasoned bread crumbs, I advise not using panko becuase it's too delicate and doesn't work
Bake at 400 for 20 minutes
Melt half stick butter, cup of hot sauce (Louisiana, Frank's, whatever), optionally some tobasco if you want it hotter; boil for 3 mins to get it melted and hot. (Optionally, thicken a little with cornstarch/water mix. This makes the sauce stick to the pieces better.)
Remove chicken pieces from oven and put into a big-ass bowl
Pour hot sauce mix over pieces; mix liberally until coated
Serve with blue cheese dressing
Hot Dog Party with a build it yourself bar...
Basics: For a party of 24
48 Frankfurters 48 Buns
Bring 6 quarts of water to a boil in one or more large pots.
Remove pots from heat, and put in frankfurters. Cover and let stand 7 minutes.
Frankfurters can be served right from the pot, or kept warm on a hot tray set on low.
They will last several hours in warm water.
Buns can be warmed in an electric bun warmer or an improvised version created by placing a basket in an electric frying pan or wok,
wrapping buns in a large napkin and covering.
DRESSINGS:
New Yorker
2 cups sauerkraut

Heat sauerkraut through and keep warm on hot tray; smother frankfurter.
German
1 cup applesauce

1 cup crab apples, sliced
Spoon applesauce over frankfurter, and garnish with crab apples.
Californian
1 pint cherry tomatoes, sliced

1 head of curly Spanish lettuce
1/2 cup Thousand Island dressing
Place lettuce under frankfurter which has been sliced lengthwise; stuff with tomato slices down the center and top with dressing.
Southern
2 cups frozen macaroni and cheese, baked according to package
1/2 pound. bacon, cut in half and fried lightly crisp

1 cup cheddar cheese
Spoon macaroni onto bun, put in frankfurter, cover with a little more macaroni, top with bacon and grated cheese, and melt in toaster oven.
Mexican
4 frying peppers, in rings

2 cups chili, without beans
1 cup onion, finely chopped
Heat chili through, and keep warm on hot tray. String peppers, 3 or 4, on to frankfurter, top with chili and onions.
Chinese
1/2 cup water chestnuts, sliced
1 cup canned sliced peaches
1/2 cup bamboo shoots, sliced
1/2 cup sweet and sour sauce
Cut frankfurter in short, diagonal slits, and stuff these with water chestnuts. Top with peaches, bamboo shoots, and sauce.
Middle Eastern
1 cup kumquats, peeled and quartered
1 large red onion, sliced in rings

1/2 cup mayonnaise
Slice frankfurter lengthwise and stuff with 3 or 4 kumquat quarters, alternating with red onion. Surround with mayonnaise.
Irish
2 cups pickle relish—Emerald style
1 small bunch watercress
Smother frankfurter in relish, and garnish with watercress “clovers.”
New Englander
2 cups baked beans

1 bunch curly parsley
Heat beans through, and keep warm on hot tray; spoon over frankfurter, and garnish with parsley.
Polynesian
1 cup pineapple rings, halved

1/2 cantaloupe, cubed

1/2 cup Major Grey’s Chutney (may substitute any mango chutney)
Place pineapple rings over frankfurter, garnish with cantaloupe, and top with chutney.
All American
1 cup brown mustard (or any favorite)
1/4 cup snipped chives
Smother frankfurter in traditional manner.
Italian
1 cup pizza sauce

1 cup grated mozzarella cheese

1 red bell pepper, in thin strips

1 green pepper, sliced in thin strips
12 fresh mushrooms, sliced
Keep pizza sauce warm on hot tray. Spoon over bun, put in frankfurter, and top with grated cheese, pepper strips, and mushrooms.
Put frankfurter in toaster oven to melt cheese.
NAG got from a book.
New Englander
2 cups baked beans

1 bunch curly parsley
Heat beans through, and keep warm on hot tray; spoon over frankfurter, and garnish with parsley.
These portions seem a bit large. I'd expect that to be enough for about 4 people.
Melt half stick butter, cup of hot sauce (Louisiana, Frank's, whatever), optionally some tobasco if you want it hotter; boil for 3 mins to get it melted and hot. (Optionally, thicken a little with cornstarch/water mix. This makes the sauce stick to the pieces better.)
Serious PRO TIP (I learned it this winter at the ski area from the head cook)
2 sticks butter cut into Tbs sized pieces.
12 oz Frank's or whatever.
Heat the Frank's in a saucepan to about 145°f-165°f
Using a hand held mixer or immersion blender set on medium to high, slowly add the chunks of butter one or two at a time, allowing them to fully blend before adding more (a few seconds)
When all the butter is incorporated you will have a thick butter emulsion that will stay suspended and cling to the chicken. Don't let it boil; that will cause it the butter to separate and the emulsion will fail..
If you refrigerate it, it will become solid in which case you can spread it on toast, for the win! For wings, you can scoop it out cold, drop it onto the wings in a mixing bowl and slosh them around. The sauce will melt perfectly, no need to put it on the stove and risk separation.
NOTES:
If you are mixing in the saucepan make sure there is headroom. If mixing in a blender or kitchenaid use the higher temp as the mass of the bowl or blender carafe, if it is glass, will absorb some of the heat.
My personal hot mix: I love the flavor Frank's but it is way too salty for my BP, Tabasco has a nice heat, but I find it too vinegary, Sriracha is fermented and that gives it a complex and distinct flavor, it low in salt, and there's a rooster on the label, so, yeah.
I use part Frank's and part Sriracha and adjust the heat with Tabasco if needed.
Quick and simple.
These portions seem a bit large. I'd expect that to be enough for about 4 people.
That's just a topping for the hot dogs, for a party of 24.
So two teaspoons per dog. Seems a little skimpy, but I guess some people won't like beans and that will leave a little more for others.
So two teaspoons per dog. Seems a little skimpy, but I guess some people won't like beans and that will leave a little more for others.
Yeah, because if you made enough of every topping for 48 hot dogs, you'd be about 576 hot dogs and buns short ;)
Serious PRO TIP
emulsion
Fuck yeah emulsion, thank you! Trying this very very soon now.
So two teaspoons per dog. Seems a little skimpy, but I guess some people won't like beans and that will leave a little more for others.
Not everyone will choose every station, the whole point is to give people a dozen options to dress their dog as they wish. Actually more than a dozen as they can mix and match condiments from each station to create a very personal heartburn.
OK. You guys are right. I did the math again for the total number of toppings, the quantity of each topping, and the total number of hot dogs, and it works out to about half a cup of toppings per dog. And that's just about perfect.
mea culpa.
OK. You guys are right. I did the math again for the total number of toppings, the quantity of each topping, and the total number of hot dogs, and it works out to about half a cup of toppings per dog. And that's just about perfect.
mea culpa.
Three Our Fathers and a Hail Mary. Put $2.00 in the poor box.
Eggplant Rollitini
Ingredients
~Non-stick olive oil spray, of a kind men use, not only to convey heat to food being prepared, but as a lubricant, to prevent the sticking and scorching that renders food subjected to excessive heat unworthy of its creator
~2 cups all-purpose flour, so often despised for its being bleached, disreputable and disdained among the self-proclaimed authorities in nutrition, who have never themselves actually cooked anything
~4 large eggs, beaten—with a quiet confidence–to blend
~3 ½ cups breadcrumbs. Whether they are of the Japanese panko variety, or the more familiar granulated kind is of no consequence. It is to be preferred that they be unseasoned, free of the desiccated, flavorless dried herbs and adulterating enhancements which are the crutch and the fallback of the sluggard, the bum, the cheater, the short-cutter, the easy-way taker.
~2 2/3 cups grated Parmesan cheese from a chunk the existence of which is changed, forever, by its transformation into a pile of coarse meal or a cloud of fine wisps
~2 medium eggplants, sliced the long way, in ¼ inch thick slabs, each perfectly itself, each content in its being, each possessing a solidity as much as to proclaim to men, “I am this.”
~3 cups grated mozzarella cheese, taking care to assure that you are the agent of its grating. Do not wait for the mozzarella to grate itself. Do not complain if it sits there, inert, remaining stubbornly ungrated without your conscious decision to grate it. If you do not grate it, then no one will, unless you buy the pre-grated kind.
~1/2 cup chopped fresh basil, the transformative properties of which perhaps account for the fact that it is the only herb that is also a man’s name, except for Rosemary, which is a woman’s name, and Herb, which is a man’s name, and Sage, which is a woman’s name.
~1 ½ cups ricotta cheese, obtained recently, and therefore in a state of freshness.
~2 cups marinara sauce, purchased–with money, which is the measure, not of men’s greed, but of men’s achievement. (Tip: You have heard men say, “Jarred marinara sauce does not exist.” This is false. It does exist. It exists because it is itself, and nothing that is itself cannot not exist. It is available to you wherever jars of marinara sauce are sold for money.)
Preparation
1.Preheat oven to 350 F. Do this freely, without hesitation, as a function of the exercise of your will, conscious only of the fact that the oven must attain a specific degree of heat or it will fail to cook the ingredients properly.
2.Grease three rimmed baking sheets and a 9 x 13 glass baking dish. Do not ask, “Why should I do this?” Instead, think in the brain’s awareness of your mind, “I will do this.”
3.In a shallow bowl, place the flour. In another shallow bowl, place the beaten eggs. In a third shallow bowl, mix the breadcrumbs with 1 cup of the grated Parmesan. Admit, in the deepest recesses of your consciousness, in full awareness of its truth, that you now have before you three shallow bowls.
4.Place a slice of the eggplant in the flour, coat it, and shake off the excess. Perform this act with a surprising fluidity of gesture, as natural and un-conflicted as an animal. Place the eggplant in the egg mixture, coat it, and shake off the excess with an astonishingly graceful motion. Place the doubly-coated slice in the breadcrumb-cheese mixture, dredging it through the dish in an act of brutality and unselfconscious desire, the desire to bread. Press the breadcrumbs onto the eggplant to adhere. Do this, not deferentially or lovingly, but with the practiced unconcern of the craftsman or the professional, for whom the successful breading of eggplant slices is of the highest value. Place the breaded slice on one of the greased pans.
5.Perform the identical act with the other slices of eggplant. Almost find something oddly comforting and reassuring in the mindless repetitiveness of this act.
6.Place the baking sheets of breaded eggplant slices in the oven for 15 minutes. Using a spatula, a broad fork, or the shovel of an honest workman for whom physical labor is an enactment of man’s noblest nature, flip the eggplant slices and place them back in the oven for an additional 15 minutes of duration of time.
7.Meanwhile, place the marinara sauce in a small saucepan and heat it over a low, clean flame, stirring occasionally, without anxiety or compulsion.
8.When the eggplant is golden brown on both sides, remove from oven and let cool. While it is cooling, mix the basil and the mozzarella into the ricotta. As you do so, be suddenly aware that you are living your life now, that you exist, your life exists, and the existence of your life’s existence exists.
9.Do you truly love your life? Then when the eggplant is cool, spoon two or three tablespoons of the cheese-basil mixture onto each piece and spread the mixture evenly, cleanly over all. Then roll it up the long way. Place it, seam side down, in the greased glass baking dish. Permit yourself a brief sneer of contempt at the pleasure you derive from manipulating food as though it were an artistic medium.
10.Repeat with the rest of the slices until the baking dish is full. Spoon the warmed sauce over all and top with any leftover mozzarella and 2/3 cup remaining Parmesan. Laugh bitterly but rationally at one electrifying perception: That you have expended all this labor in the service of preparing what is, in effect, eggplant parmigiana in sculptural form.
11.Bake, uncovered, until all is heated through and the mozzarella melts, about 30 minutes. Remove from oven and let cool slightly, while displaying the relaxation of an invisible smile in your eyes.
Serves yourself plus 5 freeloading takers.
From Ayn Rand
Gravdigr's Sausage Casserole
1 pound sausage (or ground beef, or ground venison, or, or) cooked w/a little Worcestershire sauce and liquid smoke
Cheese - cubed (as much as you like)
2 cups macaroni (cooked)
Cheese
A small onion, diced
Cheese
A small green pepper, diced
Cheese
1 15 oz can diced tomatoes (if you really like tomatoes, use two cans)
Cheese
1 15 oz can tomato sauce
Cheese
1 teaspoon sugar
Pour everything in a casserole dish and mix together.
For the topping:
one tube/package saltine crackers (or non salted, if you avoid salt), crumbled, mixed with one stick melted butter, spread evenly on top of the mixed casserole.
I cook the peppers and onions and ground meat together. I usually cook my casserole for 20 minutes at 350. All you're really doing is just warming up the already-cooked ingredients, anyway. Just enough to barely brown the cracker topping.
Enjoy. Let us know how yours comes out!
Gravdigr's Sausage Casserole
.....
Enjoy. Let us know how yours comes out!
Sounds good to me! Will do. :)
A 60- second, step-by-step guide for slow-cooking your roast:
[YOUTUBE]6m_MXIu4AS8[/YOUTUBE]
From a lady Truck driver something that travels well, especially in hot weather, and can be eaten hot or cold.
Tuna Salad Sans Mayo
Ingredients
2 cups Israeli couscous (I use whole wheat)
2 cans tuna, drained
2 teaspoons grated lemon zest (2 lemons)
lemon juice from 2 freshly squeezed lemons
1/2 cup olive oil
3 tablespoons capers, drained & diced
1/2 cup roasted red peppers, drained & diced
1 shallot diced
2 teaspoons minced garlic (2 cloves)
2 ribs celery
1/2 teaspoon beau monde Seasoning
Salt and freshly ground black pepper to taste
Instructions
Bring pot of salted water to a boil. Add the couscous, stir once, then reduce the heat to a simmer for 8-10 minutes, or until the couscous is just tender.
Drain in a colander.
In a large bowl break up tuna, then add your lemon zest, lemon juice, olive oil, capers, red peppers, celery, shallot, beau monde and garlic- stir to incorporate.
Once your couscous is drained add the hot couscous into the mixture and stir well.
Cover and set aside letting everything mingle.
Taste for seasonings and serve warm or at room temperature.
It's really good both warm or cold out of the fridge!
Blueberry Corn Salad
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4 ears of sweet corn, cut from the cob. Protip--shuck the corn, break the ear in half, put the flat end of the broken ear on the cutting board, slice the kernels off. That gives you a stable(r) base to slice against.
1 pint of blueberries
1/2 red onion, diced fine.
2 small persian cucumbers, sliced into thin coins.
1 bundle of basil leaves, chiffonade.
orange champagne vinegar
olive oil
honey
salt
pepper
****
Blanch the corn. Bring a large pot of water to a high boil. Prepare a big bowl of icewater, large enough to hold your colander. Dump the corn into the boiling water, 2 minutes. Pour the corn/water into your colander and put the colander into the ice bath immediately. I wound up having to add ice. After it's completely cooled, the quicker the better, drain well and put into a large bowl.
Add the blueberries, diced onion, sliced cucumber.
Now, for the dressing, I have to say I don't measure many things precisely in the kitchen. I'm a pretty good cook and a terrible baker, and I think this is a prime reason. Cooking is art, baking in science. In the kitchen, I'm much more of an artist than a scientist. At least not a precise scientist. Which is the long way of saying I don't have precise measurements for the dressing. Counting four ears of corn was fairly easy. Two cucumbers, half an onion, easy. Blueberries are pre-measured in pints. The basil... ehhh. Anyhow. Here goes.
About 1/3 cup orange champagne vinegar. I love this stuff, it's almost like dessert. It's pretty sweet, with a perfect tang of vinegar. If you don't have it (I got it from Trader Joe's), just pick a mild vinegar. Balance it with more honey. I wound up using... less than a 1/4 cup. Enough olive oil to give it body. Salt and pepper, I used a generous amount. Taste as you go. Too sweet? More tang. Versa-vicea, etc. xoB might try the pickle juice. Go crazy.
But I exercised restraint, because the corn tonight was de-fucking-licious. And it doesn't take much to overpower the corn. And it doesn't take much to showcase it. You can always add more.
Add the dressing, mix well. When serving, put a small garnish of basil on the top.
Pig out, you're welcome.
Popular with the mm at the moment:
from fridge to mouth: <10 minutes
flour tortilla
a few spoons of tapenade
a few spoons of black beans
grated cheddar
lay wrap in cast iron pan
spread tapenade
spread beans
grate cheese
low heat with cover until cheese melts
repeat as needed.
I use Goya canned black beans because I'm shit at planning ahead. the mm prefers sharp cheddar.
Had a major fail this weekend with pork butt. I tried to slow cook it in the oven. It still came out tough :( I've got it all shredded, but it isn't good. I am thinking of dumping it in a pot and letting it simmer in some BBQ sauce to see if that will help. Any other ideas?
Sounds good. Leave it for two or three hours on the lowest heat you can manage?
Sent by thought transference
Sounds good. Leave it for two or three hours on the lowest heat you can manage?
Sent by thought transference
That's my thought. I'm working from home tomorrow, so I can leave it on the stove.
I am thinking of dumping it in a pot and letting it simmer in some BBQ sauce to see if that will help.
How could it not?
you could also marinade some in soy sauce/ginger.whatever and then add in at the end of a stir fry
I don't think more cooking already toughened meat will make it awesome. But, you can help it... I've helped it when I cooked country style pork ribs too fast. The biggest single factor in that rescue was to cut the pork very thinly, this is easiest when cold, like refrigerated cold. Then when you re-cook/re-heat, it only has a small thickness to go through, and it makes shredding/mauling, easier.
THEN, the lesson I learned is that I don't have enough patience to prepare, cook while watching, pork butt. That is something that needs to be put on super low, then walk the hell away and do something else.
Like the olympics. or go to bed. use a crockpot. falling apart tender does not happen from getting off work to dinnertime the same night, neverever.
Doesn't mean you can't have tasty pork covered in tasty bbq sauce, it just won't be lovely shredded pork.
I don't think more cooking already toughened meat will make it awesome ...
Cooking meat slowly at low temperatures causes the fat and connective tissue in the meat to melt and become tender -- perfect for stews, soups and pulled pork. I believe the meat was already tough before cooking, and was not cooked for long enough.
Pork butt is not a tough cut of meat, generally speaking. If the meat is cooked quickly, the proteins coil up and the same amount of meat gets smaller and tighter. Tougher. Once it's been changed this way, more cooking won't loosen it up.
But the meat might still be tough because it's undercooked, I find that unlikely. In that case, more cooking might loosen it up. Brisket is a tough cut, and takes forever at low temps to cook to tenderness. Pork butt, much less so.
Pork butt is not a tough cut of meat, generally speaking. If the meat is cooked quickly, the proteins coil up and the same amount of meat gets smaller and tighter. Tougher. Once it's been changed this way, more cooking won't loosen it up.
But the meat might still be tough because it's undercooked, I find that unlikely. In that case, more cooking might loosen it up. Brisket is a tough cut, and takes forever at low temps to cook to tenderness. Pork butt, much less so.
Thanks. Pigs do not have "butts" in this country, so I'm not sure what pork butt is (though I agree pig meat is not usually all that tough). I lurve brisket braised in a slow cooker! :drool:
It worked out ok. I didn't think it would because it was smelly in the beginning. Like over-cooked smelly. But, I persevered and let it sit in BBQ sauce and some veggie broth. When it was done, I was able to easily shred the big pieces like I wanted to. Now, I just have to figure out how to serve it - lol.
limey - pork butt is pork shoulder. No clue why it's called a butt.
Dat be da butt, Bob.
[YOUTUBE]n-qc-ntq5qw[/YOUTUBE]
limey - pork butt is pork shoulder. No clue why it's called a butt.
From Wikipedia:
In pre-revolutionary New England and into the American Revolutionary War, some pork cuts (not those highly valued, or "high on the hog", like loin and ham) were packed into casks or barrels (also known as "butts") for storage and shipment. The way the hog shoulder was cut in the Boston area became known in other regions as "Boston butt".
Thanks bbro and grav. Very interesting!
Sent by thought transference
Whose got some good chicken recipes? No plain chicken - I have plenty of seasoning and can "grill" them that way. I am looking for different things. Chicken with sauce or in sauce or something I can serve over rice, pasta, or potatoes is good. Extra points for healthy fried chicken that doesn't involve spraying the food with Pam (shudder). No beans or avocado or chunky tomatoes or olives or weird veggies. And I tend to stick to chicken breast.
Thanks for the help!
The local Mexican restaurant has a thing (don't know if it's a standard Mexican dish or not) called the Ismail Special, or Is Special.
It's basically chicken breast, (or steak, or shrimp, or all three), queso blanco cheese, and Mexican-style rice.
Made casserole style:
Cook a couple chicken breasts (however ya like 'em), cut 'em up, tear 'em up, shred 'em, whatever. Cook one package of Mexican rice (or a cup or two of white rice). Mix chicken and rice with one or two jars of queso blanco, or Monterey Jack. Sometimes I'll throw in a drained can of peas and carrots to add a little color.
Throw all that into a casserole dish and put in a 350 degree oven for twenty minutes or so, enough to make it hot and gooey.
Sometimes I layer canned crescent rolls on top partway through cooking and cook til they're done.
It's a really simple dish that is absolutely addictive. Real stick-to-your-ribs stuff, too.:yum:
I did this last week and it was killer. Braised chicken in sun-dried tomato cream sauce:
http://www.epicurious.com/recipes/food/views/braised-chicken-in-sun-dried-tomato-cream-4108
And what I did is make extra sauce and serve on pasta (but not too much pasta). I found that it was acceptable to take the chicken out of the pan after braising it, make the sauce, and reduce it a little bit. Then chicken back in, cook through, finish with final basil.
I did this last week and it was killer. Braised chicken in sun-dried tomato cream sauce:
http://www.epicurious.com/recipes/food/views/braised-chicken-in-sun-dried-tomato-cream-4108
And what I did is make extra sauce and serve on pasta (but not too much pasta). I found that it was acceptable to take the chicken out of the pan after braising it, make the sauce, and reduce it a little bit. Then chicken back in, cook through, finish with final basil.
The recipe calls for bringing the wine and cream to a boil, does that not separate the cream?
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Any Naw Lins out there? I need a New Orleans gumbo recipe. If there are any ingredients that I don't have in the freezer then I'll catch it, hook it, pick it or shoot it.
tarheel
that lasagna sounds yummy
Any Naw Lins out there? I need a New Orleans gumbo recipe. If there are any ingredients that I don't have in the freezer then I'll catch it, hook it, pick it or shoot it.
tarheel
Hafta wait for okra hunting season...
Emailed the Taco Lasagna to six people, got three gonna do its and 2 saving it for cold weathers. :thumb:
Any ideas on how to serve spicy shredded chicken? I have a recipe that I actually love, so looking for ideas. The original recipe had them carnitas style with double corn tortillas, cilantro, and red onions, but I'm not too keen on that. It doesn't evoke "oh boy" level excitement. These have been done so far:
- Spread over fries with yogurt drizzle and cheese
- Quesadilla
- Chicken salad on garlic bagel chips
- Served on a bed of pearl cous cous
- Tonight is still up for grabs. Possibly nachos or quesadilla again. Or in sandwich form with onions, cheese, and banana peppers.
Thanks!
Here's the recipe btw:
http://www.gimmesomeoven.com/slow-cooker-crispy-chicken-carnitas/On a bed of rice.
With cooked pasta.
On a jacket baked potato.
On mashed potato.
Sent by thought transference
On cornbread hoecakes, with white beans.
Get head of ice box lettuce, peel a few leaves off one at a time, place leaves in bowl with water and ice for couple minutes. Remove leaves, use scissors to cut leaves into a circle, place ingredients in leaf, fold like taco or just fold over like slice of bread. Enjoy.
tarheel
I would put some form of avocado or guacamole with it.
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I'm iguana make that.
Here's the recipe btw: http://www.gimmesomeoven.com/slow-cooker-crispy-chicken-carnitas/
They don't explain how to transmogrify the chicken into pork, just before the final broiling. Will it still taste OK without going through the chicken>pork>chicken phase?
I was lazy and went with fried chicken instead :/
@foot - you don't have that feature on your oven? LAME! :cool: Yes, I believe it will taste just fine.
I can contribute, yay! So you are looking for some original recipes? Something unique? Here,
catch this!
Welcome to the cellar TheHermit. I looked at a couple of recipes and liked what I saw, thank you.
You know what? I have asked on two different forums several times for a Louisiana gumbo recipe. Do you think I would get a gumbo recipe? Must be no one lives this far south to know a gumbo recipe. I am a transplanted Yankee and have tried a few gumbo recipes from the net, but those are missing something as I have consumed much gumbo in NOLA and can taste the difference. Lets see I've mentioned gumbo five times, six now. Someone must have a bonifide gumbo (7) recipe.
tarheel
The Mrs made this last night...it was very good.
http://cookiesandcups.com/slow-cooker-crack-chicken/
I have a question about slow cooking. Okay, so the recipe says to throw all the ingredients in. Is there an order of throwing ingredients in? Should we mix them after throwing them in? Should we put the "meat" in last, so it won't stick to the pot? :confused::confused: The last time I "threw the ingredients in," the pork got stuck to the pot and kinda burnt. I got nervous and stirred the pot a couple of times.
I made a deer stew today. Took 3 hrs. Longer if including marinating the meat in CocaCola. Bring water to boil. Add ingredients. Back to boil. Turn down heat and use a lid. Stir until the liquid calms down. I fry the meat and pour off excess liquid into bowl. Add onions then garlic. Half can of petite tomatoes. Parsley and can of string beans. Do not add water. Put lid on and simmer for 2 hrs. Taters are last. Fill with just enough water to cover potatoes and be sure to taste it through the cooking. Take juice from bowl to add to rice.
tarheel
Lola you have to put liquid in the pot with the meat and vegetables. Some things you stir and some things you don't. And you can always find recipes on line for just about anything you want to make. Crock Pots Rule!
Oh and put large cuts of meat on top of the vegetables.
I have a question about slow cooking. Okay, so the recipe says to throw all the ingredients in. Is there an order of throwing ingredients in? Should we mix them after throwing them in? Should we put the "meat" in last, so it won't stick to the pot? :confused::confused: The last time I "threw the ingredients in," the pork got stuck to the pot and kinda burnt. I got nervous and stirred the pot a couple of times.
Crock pots do rule. Root veg go in the bottom with just enough liquid to cover (or less as more will be produced by the cooking process) and I usually put the meat on top.
Sometimes I stir it after a few hours.
Sent by thought transference
I can see y'all from somewhere else. Lol. Ok, put just enough water to cover the string beans(oops), because the can vegetables are full of water. I cook all in one pot as I was single for 38 yrs. Meat is in the bottom getting seared and was cut in small pieces,then garlic, salt, pepper, Mrs. Dash, parsley whatever. I don't want a roast,Thats another dish. When finally putting in the taters add just enough water to cover them. I don't want to dilute the broth. I ended up making rice too although the potatoes are enough starch. Seems I had four people and six cats to feed.
tarheel
Time for a roast. I will try to make this one easier as I am an amateur recipe giver. Adolph's meat tenderizer is for these 10 yr old cows we eat. It is salt, but not table salt. Fork it all over and put the Adolph's to it yesterday. I use a large square Teflon baking pan with foil on top. Put roast in pan, more salt, pepper and garlic powder. Coat both sides. Put your vegetables around the sides. If using taters these go first. Then string beans etc. I use stick butter and slice pieces around the sides. Cover, in the oven for hour and half at 350°. Ck with meat thermometer. Stick through foil.
tarheel
Herb & Apple Bread Pudding
Serves 8 to 10
This bread pudding is based on the Thanksgiving stuffing that I’ve been making for Jeffrey for decades. I prefer to roast my turkey without stuffing because it cooks faster and stays moister. Bread pudding that bakes alongside the turkey is the best of both worlds: moist turkey and crispy stuffing.
8 cups (¾-inch-diced) country bread cubes, crusts removed
4 tablespoons ½ stick) unsalted butter
3 ounces pancetta, ½-inch-diced
2 cups chopped yellow onions (2 onions)
1 ½ cups medium-diced celery
1 Granny Smith apple, peeled and chopped
½ cup medium or dry sherry
2 tablespoons minced fresh rosemary leaves
Kosher salt and freshly ground black pepper
½ cup chopped fresh parsley leaves
7 extra-large eggs
2½ cups heavy cream
1¼ cups chicken stock, preferably homemade
2 cups grated Gruyère cheese, lightly packed (6 ounces with rind), divided
Preheat the oven to 350 degrees. Place the bread in a single layer on a sheet pan and bake for 20 minutes, tossing once, until lightly browned. Set aside.
Meanwhile, heat the butter in a large (12-inch) sauté pan over medium-low heat. Add the pancetta, raise the heat to medium, and cook for 5 minutes, until browned. Stir in the onions, celery, and apple and cook over medium to medium-high heat for 8 to 10 minutes, stirring occasionally, until the vegetables are tender. Stir in the sherry, rosemary, 1 tablespoon salt, and 1½ teaspoons pepper and cook over medium heat for 5 minutes, until most of the liquid is gone. Off the heat, stir in the parsley.
Meanwhile, whisk the eggs, cream, chicken stock, and 1½ cups of the Gruyère in a very large bowl. Stir in the bread and the vegetable mixture and set aside for 30 minutes to allow the bread to soak up the custard. Pour into a 9 × 13 × 2-inch oven-to-table baking dish. Sprinkle with the ½ cup of Gruyère and bake for 50 to 60 minutes, until the top is browned and a knife inserted into the middle comes out clean. Serve hot.
Make Ahead:
Assemble early in the day, cover with plastic wrap, and refrigerate. Bake just before serving.
I have a question about slow cooking. Okay, so the recipe says to throw all the ingredients in. Is there an order of throwing ingredients in? Should we mix them after throwing them in? Should we put the "meat" in last, so it won't stick to the pot? :confused::confused: The last time I "threw the ingredients in," the pork got stuck to the pot and kinda burnt. I got nervous and stirred the pot a couple of times.
We just put it all in and stir occasionally. You really don't have to do much with slow cooking, though there are occasional misfires...usually in our case, they involve forgetting to turn the Crock Pot on.
...usually in our case, they involve forgetting to turn the Crock Pot on.
Did that.
Once.
Got so pissed off when I came home and found the cold pot, I threw it, ingredients and all, out into the backyard.
[size=1]Stupid pot, not turning itself on...[/size]
Fool-proof roast turkey:
[YOUTUBE]01_udUeZ2GU[/YOUTUBE]
Cheap, quick, and easy...
BEER BRAISED BEEF SHORT RIBS
If you use bone-in short ribs, check the meat after 3 hours of braising. They likely will need an extra hour of braising.
Servings: 8
2 tablespoons extra-virgin olive oil, divided
5 pounds boneless beef short ribs
Kosher salt and ground black pepper
2 cups thinly sliced yellow onions
2 medium carrots, coarsely chopped
11/2 tablespoons minced garlic
2 tablespoons tomato paste
1 sprig fresh thyme (or 1 teaspoon dried thyme)
1 bay leaf
Two 12-ounce bottles beer
4 cups low-sodium chicken broth
1/4 cup plus 1 tablespoon all-purpose flour
11/2 tablespoons Dijon mustard
1/2 cup water
2 teaspoons lemon juice
Heat the oven to 325 F.
In a large Dutch oven over medium-high, heat 1 tablespoon of the oil. Use paper towels to pat the ribs dry, then season them on all sides with salt and pepper. Reduce the heat to medium, add a quarter of the ribs to the pot and brown on all sides, about 10 minutes. Transfer them to a large platter or bowl. Repeat with the remaining oil and short ribs, transferring them to the platter or bowl when finished.
Return the pot to the heat and add the onions and the carrots. Cook, stirring occasionally, until golden brown, 10 to 15 minutes.
Add the garlic and cook for 1 minute. Add the tomato paste, thyme and bay leaf, then saute for 2 minutes. Transfer the vegetable mixture to the bowl with the ribs. Return the pot to the heat and add the beer. Bring to a boil and simmer until the beer is reduced by about three-quarters.
When the beer is reduced, add the chicken broth and bring to a boil. Return the meat and vegetables to the pot and cover with a piece of kitchen parchment. Put the lid on the pot and set in the oven on the lower shelf and cook until the meat is very tender, 4 to 5 hours.
Use tongs to transfer the ribs to a platter. Let them stand until cool enough to be handled.
Meanwhile, strain liquid in the pan into a bowl. Discard the solids and return the liquid to the pot. Let stand for several minutes, then skim off any fat that floats to the surface (or use a fat separator).
In a small bowl, whisk together the flour and water. Set the pot over medium-high heat and bring the cooking liquid to a boil. Add half of the flour mixture in a steady stream, whisking. Bring the sauce to a boil, check the consistency and if you would like it thicker, whisk in more of the flour-water mixture. Simmer for 8 minutes. Whisk in the mustard and lemon juice, then season with salt and pepper.
Add the meat to the pot along with any juices from the platter. Cook gently, just until heated through. To serve, arrange some rib meat on each plate and spoon some of the sauce over each portion.
Nutrition information per serving: 620 calories; 290 calories from fat (47 percent of total calories); 32 g fat (13 g saturated; 0 g trans fats); 170 mg cholesterol; 15 g carbohydrate; 2 g fiber; 3 g sugar; 57 g protein; 820 mg sodium.
Wesson makes veggies better...
Something different. :eyebrow:
Carrots Celebrate Recovery of Popularity
A long time ago:
My buddy's father was staying with my buddy and his girlfriend (remember 'Baby'?) and she had made pot roast. She brought buddy's dad a plate and said "It would have been better, but, I was out of carrots."
Buddy's dad, who sounded
just like 'Carl' from
Slingblade, responded with "Ain't nothing ever been made better by a damned carrot."
:lol2:
ETA: I miss that old guy, he was a trip.
Sandwiches
Cannibal Sandwich
Chop raw beef and onions very fine, season with salt and pepper and spread on lightly buttered brown bread.
Bummers Custard Sandwich
Take a cake of Roquefort cheese and divide in thirds; moisten one third with brandy, another third with olive oil and the other third with Worcestershire sauce. mix all together and place between split water biscuits toasted. Good for a stag lunch.
Aspic Jelly Sandwich
Soak one box (two ounces) of gelatin in one cup of chicken liquor until softened; add three cupfuls of chicken stock seasoned with a little parsley, celery, three cloves, a blade of mace and a dash of salt and pepper. Strain into a dish and add a little shredded breast of chicken; set in a cold place to harden; when cold, slice in fancy shaped and place on slightly butter whole wheat bread. Garnish with a stick of celery.
Violet Sandwich
Cover the butter with violets over night; slice white bread thin and spread with the butter. Put slices together and cover with the petals of the violets.
Mexican Sandwich
A spoonful of baked beans mixed with catsup and butter, served atop a large square cracker.
The Oriental Sandwich
A spread made of cream cheese, maple syrup, and sliced maraschino cherries.
Dyspeptic Sandwich
gluten-free bread… sprinkled with brown bread crumbs.
Popcorn Sandwich
Popcorn which is passed through a meat chopper and combined with sardines, prior to being spread with Parmesan and slid under the broiler.
Peanut butter
Chopped peanuts and the cook’s choice of mayonnaise, sweetened whipped cream, sherry or port wine.
School Sandwich
Buttered white bread and brown sugar.
We will have to depend on cookbooks written the old fashion way for awhile.
The Silicon Gourmet: training a neural network to generate cooking recipes.
Here’s a recipe my network has generated:
Pears Or To Garnestmeam
meats
¼ lb bones or fresh bread; optional
½ cup flour
1 teaspoon vinegar
¼ teaspoon lime juice
2 eggs
Brown salmon in oil. Add creamed meat and another deep mixture.
Discard filets. Discard head and turn into a nonstick spice. Pour 4 eggs onto clean a thin fat to sink halves.
Brush each with roast and refrigerate. Lay tart in deep baking dish in chipec sweet body; cut oof with crosswise and onions. Remove peas and place in a 4-dgg serving. Cover lightly with plastic wrap. Chill in refrigerator until casseroles are tender and ridges done. Serve immediately in sugar may be added 2 handles overginger or with boiling water until very cracker pudding is hot.
Yield: 4 servings
Immediately Cares, Heavy Mim
upe, chips
3 dill loasted substetcant
1 cubed chopped whipped cream
3 unpreased, stock; prepared; in season
1 oil
3 cup milk
1 ½ cup mOyzanel chopped
½ teaspoon lemon juice
1 ¼ teaspoon chili powder
2 tablespoon dijon stem – minced
30 dates afrester beater remaining
Bake until juice. Brush from the potato sauce: Lightly butter into the viscin. Cook combine water. Source: 0 25 seconds; transfer a madiun in orenge cinnamon with electres if the based, make drained off tala whili; or chicken to well. Sprinkle over skin greased with a boiling bowl. Toast the bread spritkries.
Yield: 6 servings
Tued Bick Car
apies
2 1/5 cup tomato whene intte
1 cup with (17 g cas pans or
½ cup simmer powder in patsorwe ½ tablespoon chansed in
1 ½ cup nunabes baste flour fite (115 leclic
2 tablespown bread to
¼ cup 12". oz mice
1 egg barte, chopped shrild end
2 cup olasto hote
¼ cup fite saucepon; peppen; cut defold
12 cup mestsentoly speeded boilly,, ( Hone
1 Live breseed
1 22 ozcugarlic
1 cup from woth a soup
4 teaspoon vinegar
2 9/2 tablespoon pepper garlic
2 tablespoon deatt
da fuq? go home, internet. ur drunk.
Upon further consideration, this is like baby talk. Babbling, exercising the mouth and lips and breath for the joy of the brain, figuring out how to copy mommy and daddy. This is to recipes as scat singing is to ballads.
Anyone got anything for sweet potatoes? That aren't baked sweet potatoes? Unless it's baked fries or chips or similar small bits of sweet potato without cornstarch, that is. I am trying to eat more of them, but They are way too sweet for me to enjoy as a regular baked potato. The last baked fry recipe I tried was disgusting. All I could taste was the corn starch
Mashed?:p:
Yeah, I got nothing.
Why are you trying to eat more of them? :yelsick:
Yeah. Why?
M'self, I'd be all "See ya later, sweet potater."
On the suggestion of my nutritionist.
What preparation does the nutritionist suggest?
***
I'd say sweet potato pie.
What preparation does the nutritionist suggest?
***
I'd say sweet potato pie.
Since it's my nutritionist, I am assuming as simply as possible, so I don't think pie will work.
Thanks for the suggestions, I am just going to try roasting it until I can figure it out.
I smoked a bunch Sunday and they were good.
I ended up making this without the sauce twice - pretty good.
http://www.dessertfortwo.com/melting-sweet-potatoes/
I made fries one night, but I burned half of them.
I may attempt chips another day. I've switched to pasta because I didn't feel like waiting tonight. Too hungry
These were popular in the '50s and '60s, when housewives (remember them), got bored with the same old recipes, or needed something different for a special occasion. But when her MIL was coming it had better be fool proof so these suggestions from food companies and supermarkets were comforting. They didn't have to worry about what it tastes like, only that it looks right.
I assume Bowman is the name of a market.
Homemade Fortune Cookies Yield: 16
INGREDIENTS
2 egg whites from extra large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/2 cup all-purpose flour
1/2 cup sugar
Handwritten fortunes (optional)
1 cup chocolate chips (optional)
Sprinkles, for garnish (optional)
INSTRUCTIONS
Preheat the oven to 350ºF. Line a sheet tray with parchment paper or a Silpat.
In a large bowl, whisk together the egg whites, vanilla, cinnamon, flour and sugar.
The batter will be very loose.
Using a small spoon, scoop about 1 tablespoon of batter onto the lined cookie sheet.
Use the back of the spoon to smooth the batter into a very thin circular layer. Repeat this process with additional batter to form two or three circles of batter on the cookie sheet. (See Notes below.)
Bake the cookies for 5 to 7 minutes, or just until the edges of the cookies begin to brown.
Remove the cookies from the oven, place the handwritten fortunes in the centers of the cookies, and then use a flat spatula to very carefully release the cookie from the sheet tray. Fold it in half, then pinch the edges inward (as shown above) to create the fortune cookie shape. Continue this process with the remaining cookies, which will harden within 30 seconds of being formed.
As an optional garnish, melt the chocolate chips in the microwave in 20-second intervals then dunk the hardened and cooled cookies into the chocolate. Immediately decorate the chocolate-dipped cookies with sprinkles and let harden.
NOTES:
It may seem tedious to only portion out one or two cookies per batch, but I found that trying to bake three or more cookies and shape them all before the last one completely hardened was difficult to do. Baking the cookies in batches of one or two guarantees you'll have enough time to fold them into the perfect fortune cookies.
I like fortune cookies, but not that much.
Aetna (health insurance) sent me this recipe for salad. It sounds tasty but a 3/4 cup serving is preposterous. After doing the work to make it 3/4 cup won't cut it. :headshake
Aetna (health insurance) sent me this recipe for salad. It sounds tasty but a 3/4 cup serving is preposterous. After doing the work to make it 3/4 cup won't cut it. :headshake
That's to make it a recipe for a side instead of a whole meal. They might want to be able to make it a certain number of servings or have the macronutrient numbers be a under a specific number. Personally, I would just make it 4 servings.
A friend in Canada questioned the Olive oil to greens ratio, saying why bother.
Freeze your own corn for winter...
Bet you haven't tried this.
You win the bet..
Now I have to rinse the puke from the phone....
I prefer to drink my fermentations, thanks anyway.
Maybe a tasty treat to go with that drink.
Maybe a tasty treat to go with that drink.
[YOUTUBE]aVgUzvxw7dk[/YOUTUBE]
I prefer to drink my fermentations, thanks anyway.
Amen to that!
CHEERS!
Sláinte!
Kampai!
Mrs Crumb's 5 Joint Soup...
Comfort food... comfort for you, not your cardiologist. ;)