Kawasaki Concours Forum
Mish mash => Open Forum => Topic started by: MrPepsi on August 31, 2011, 04:34:44 PM
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Share your favorite recipe, then post back if you tried one and loved or hated it.
(Ok so this sounds sort of feminine, but it still sounds like fun. Next we'll do quilting techniques)
Here's mine. From a long standing family recipe that is just too good not to share.
FLANK STEAK MARINADE
Buy a nice flank steak big enough for 3-4 people.
Marinade a minimum of six hours before you cook it.
Marinade in a good Ziploc bag, turn over at least once.
Preferably marinate 24 hours
BBQ only.
½ cup of Soy Sauce
2 TBSPS Brown Sugar
2 TBSPS Worcestershire Sauce
1/8 TSP Garlic Powder
½ TSP Ginger
1 TBSP Lemon Juice
BBQ on med-high 6 min. per side flipping every 3.
Cut in thin strips against the grain, cut at a 45 degree angle.
Serve hot, cold, warm, etc.
Serve with baked potato and a nice salad. :thumbs:
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Ok, I'm definately subscribing to this thread, I love food! :popcorn:
I'm already hungry now after just reading Brents post... :P :chugbeer:
If you have any pics please post them too, my wife often says she want's to try a new recipe and the first thing I ask her is if there are any pics...
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1/4 cup sugar
1/2 cup lemon juice
1 qt water
shake
enjoy
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1/4 cup sugar
1/2 cup lemon juice
1 qt water
shake
enjoy
Hot sauce?
:stirpot:
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Jim Beam
Ice
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Apparently these two can't cook.
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1/2 cup Tuscan Italian Salad Dressing
1/2 cup Catalina Salad Dressing
2 TBLS Honey
1 to 2 lbs Chicken breasts
Pierce breasts with fork, add 3/4 of mixture to cleaned breasts in a sealable container in fridge overnight.
Reserve remaining mixture for grilling.
While grilling, brush mixture over breasts, remaining mixture can be used at serving.
Enjoy all :P
Ride safe also.
Greg
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Cedar planked salmon
1 cedar cooking plank, soaked overnight or at least 1 hour (I use left over fence boards)
1/2 cup/125 mL Jack Daniel’s Tennessee Whiskey
1 cup/250 mL real maple syrup
1 tsp./5 mL crushed hot red chilies
1 Tbsp./15 mL butter at room temperature
1-3 lb./1-1.5 kg whole, boned wild salmon filet
kosher salt and freshly ground black pepper
1 tsp./5 mL granulated onion
(or onion powder if you can't find granules)
2 lemons, halved
parsley sprigs for garnish
1 Tbsp./ 15 mL finely chopped flat-leaf Italian parsley
Make the sauce by combining the whiskey and maple syrup. In a small saucepan, bring the mixture to a low boil and reduce by about half, until you have a thick syrup that coats the back of a spoon. Add the chilies and butter and stir until just combined. Set aside and keep warm on the stove top.
Season the skinless side of the salmon with salt, pepper and granulated onion. Let the salmon sit for 10 or 15 minutes at room temperature, until the rub is moistened.
While the salmon is sitting, preheat the grill on medium-high for 5 or 10 minutes or until the chamber temperature rises above 500° F/260° C. Rinse the plank and place it on the cooking grate. Cover the grill and heat the plank and place it on the cooking grate. Cover the grill and heat the plank for 4 or 5 minutes, or until it starts to throw off a bit of smoke and crackles lightly. Reduce the heat to medium-low. Season the plank with kosher salt and place the salmon, skin-side down, on the plank.
Cover the grill and cook for 15 to 20 minutes or until the fish has an internal temperature of 135°F/57° C. Check periodically to make sure the plank doesn’t catch fire, and spray the burning edges with water if it does, making sure to close the lid afterwards.
When the salmon is done, squeeze half a lemon along its length and carefully transfer to a platter. Garnish with parsley sprigs and the remaining lemon cut into slices. Bring the salmon to the table. Drizzle a spoonful of the sauce over each portion as you serve and sprinkle with a little chopped parsley.
Serves 6 -8.
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Ok, finally this is taking off in the intended direction! :thumbs:
Jim,
Any chance we can make this a sticky brutha?? :hail:
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Linguine Alfredo with Grilled Chicken Brest
1/2 cup light-medium white sauce. ( 1 Tbs butter, 1 Tbs flour, ~3/4 cup milk)
Melt butter over medium heat, add flour, then add milk all at once and cook until mixture thickens.
Grate some Parmesano Regiano into white sauce, stirring constantly until creamy.
Mix alfredo mixture into pre-cooked Linguine.
Grill/BBQ one split chicken breast. Slice chicken breast into 3/8" strips cross grain, place on top of Linguine Alfredo.
Accompany with a 'garden' salad, sliced baguette (with real butter), and this author would prefer a light Merlot. Recommend desert would be a raspberry sorbet.
Note that scallops sauteed in a garlic butter may be substituted for the chicken breast. A white wine accompaniment suggested. Pino Grigio often fits the bill.
Rick
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Very Simple Boneless Chicken Recipe:
I do this for a family of four. You can bake, grill, or pan fry.
1 package boneless skinless chicken breasts soaked in about a half a jar of dill pickle juice. I let it soak for about 3-4 hours before cooking. The meat will turn a slight green. I also usually puncture the meat to get the flavor inside also.
Pan fry: Heat skillet with small amount of oil to lube the bottom of the pan. When heated drop in chicken and our in pickle juice. Cook. Eat.
Bake: Place chicken in tall sided baking dish. Pour in pickle juice. Cover with foil. Bake. Not sure what temp or how long. I think I usually do 400 degrees and come back 40 minutes later and it's done. And with the juice in there and it covered, it won't dry out if you leave it in a little to long.
Grilling: Pretty self explanatory. I do pour the pickle juice over the chicken occasionally while on the grill.
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Grate a head of cabbage
chop up an onion
chop up a toe of garlic or two
toss into big pan and steam down
use large amounts of paprika and pepper
cook up some noodles and toss them in
add a half cup or so of sour cream and stir in
pour glass of lemonade
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1/2 cup Tuscan Italian Salad Dressing
1/2 cup Catalina Salad Dressing
2 TBLS Honey
1 to 2 lbs Chicken breasts
Pierce breasts with fork, add 3/4 of mixture to cleaned breasts in a sealable container in fridge overnight.
Reserve remaining mixture for grilling.
While grilling, brush mixture over breasts, remaining mixture can be used at serving.
Enjoy all :P
Ride safe also.
Greg
Admit it, Greg, you just wanted to type the word "breast" a bunch of times. :)
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Grate a head of cabbage
chop up an onion
chop up a toe of garlic or two
toss into big pan and steam down
use large amounts of paprika and pepper
cook up some noodles and toss them in
add a half cup or so of sour cream and stir in
pour glass of lemonade
My wife loves cabbage, what type of noodles are you using?
The rest of you oh wow; great recipes.
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My favorite thing to make is a Grilled Pizza on the good wood BBQ. I gill Pizza on a stone or granite.
Simple crust Flour salt yeast and oil. Kneed till it feels like pizza dough. Raise it outside in the sun. toss it into a round flat. Put whatever sounds tasty on it. most recently i built one using Hummus as a sauce. Kalamata Olives, red onions, Roasted Red peppers, sun dried tomatoes, Feta Cheese. Grilled it. then topped it with lettuce and Tzatziki sauce. (Cucumbers strained Yogurt, Garlic and lemon juice with salt and Dill)
Damn was that a good one.
EDIT:
Sometimes I do a deep dish. BBQ sauce. and what ever sounds BBQ like.
Not quite done yet...
(http://inlinethumb27.webshots.com/46682/2382289330095033057S600x600Q85.jpg) (http://good-times.webshots.com/photo/2382289330095033057pDgxfs)
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Snarf, I used to use extra broad egg noodles, but now I use a "no yoke" brand of broad flat noodle. The trick is LOTS of paprika, I mean lots to the point where the whole mixture is almost brown. The sour cream thickens it a little and changes the taste.
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My mother was from Brazil and this is our traditional family meal. We had it once a week when I was a kid. My wife now makes it for me.
BLACK BEANS
1 Pkg. dry Black Beans/Turtle Beans - pick rocks and dirt out of beans, then rinse.
1 Onion, chopped
2 Tbsp. Garlic, minced
1 Tsp. Celery salt
3 Whole bay leaves
1 Pkg. Smoked Sausage
3 med Smoked Ham Hocks
1 Tsp. Black Pepper
5 cups water
Combine all ingredients in dutch oven. (Heavy aluminum pan works best).
Cook until beans start to boil. Then reduce heat and cover, let simmer
for about 6 hours. Make sure to stir often and check water, add as needed to keep beans covered.
(Sometimes beans soak up too much water and you may need to add more.)
Remove bones and fat from ham hocks when done. Return meat to pan.
Serve over rice.
Make 'fadafa' by sautéing cornmeal in butter in skillet. Sprinkle over beans and rice.
I like to add some sliced jalapenos. My dad liked to add apple cider vinegar to his.
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raspberry margarita
4 cups frozen raspberries
2 tablespoons lemon juice
6 ounces tequila
2 ounces Gran Marnier
3 ounces Chambord
2 cups ice
Whole, fresh raspberries, for garnish
1 cup sugar, for glasses
In a blender, combine frozen raspberries, lemon juice, tequila, Gran Marnier, Chambord and ice and blend until smooth.
Pour sugar onto a small plate. Wet the rim of 4 margarita glasses. Dip the rim in the sugar.
Pour the raspberry margaritas into the prepared glasses.
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Bacon and Green Chili Quiche
1 Marie Calendar pie crust
3 or 4 Fresh roasted NM Hatch green chilies
¾ lbs Bacon (I like to use center cut for less fat)
5 eggs warmed in a bowl of water (warm not hot)
1 cup Heavy cream warmed in a microwave (again, warm not hot)
(warming the eggs and cream makes for more even baking without over cooking the surface)
Pre bake pie crust with a pie ring or strips of foil to protect the rim of the crust for 12 minutes at 375 degrees.
peel and chop green chilies
cook and chop bacon
Beat eggs together with the cream in a large bowl, salt and pepper to taste
Evenly distribute bacon and green chilies on the bottom of pre baked pie crust
Pour egg and cream mixture over the bacon and green chilies.
With pie ring or foil still in place bake at 375 for 35 min.
Remove pie ring or foil for the last 10 minutes of baking.
Stick tooth pick in the center, if it comes out wet with egg and cream, bake another 5 min.
Let cool and firm up for at least 10 min. Enjoy
(this recipe also works well with fresh chopped spinach lightly sauteed in bacon drippings)
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This is an awesome thread, and I am very surprised by the majority of these recipes are ok for diabetics, like myself.
Now the Raspberry margaritas might drift me over the edge, but it sounds like it would be worth it.
Keep them going all, my pen is getting a workout.
Ride safe all.
Greg
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I'll give it a shot. The only thing I make that everyone in my family really likes is tuna fish salad. Great sandwich to have on a Sunday while watching an old movie or a game. Here 'tis:
2 cans of Bumble Bee solid white tuna. Only buy the premium "Black can" Bumble Bee.
One hard boiled egg.
A tablespoon or so of finely chopped Vidalia onion (Or any sweet onion). Sometimes I make it with finely chopped scallions, for something different.
A stalk of celery chopped pretty fine (I always buy just the heart of celery).
Salt and pepper to taste.
A few shakes of "Old Bay" seasoning.
Mix that all around, breaking the tuna into small flakes.
Add a generous amount of real mayonnaise (I typically use Helman's because that's all I can find in the store. However, there are better out there. Just not in NH).
Add half the amount of Cool Whip compared to however much mayonnaise you used. In other words, use mayonnaise to Cool Whip in a 2 to 1 ratio.
Mix that all around real good and put in the fridge for at least two hours to get it good and cold.
Put it on home made or any really good white bread, toasted.
Serve with potato chips and, I also always have it with a can of Cambell's chicken noodle soup. Yeah, I know Cambell's really isn't very good, but I'm hooked on it.
I'm a little bit of a tuna salad addict and have tried many recipes over the years. The one above seems to be the one I like the best, but would love to see any others you guys might have. My Grandmother's cook, Mildred, made the absolute best tuna salad I ever had. She died quite a few years ago and she took that recipe with her. I have tried for years to recreate hers with no success. It was heavenly....
Royal
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This is an awesome thread, and I am very surprised by the majority of these recipes are ok for diabetics, like myself.
Now the Raspberry margaritas might drift me over the edge, but it sounds like it would be worth it.
Keep them going all, my pen is getting a workout.
Ride safe all.
Greg
Very much worth it Greg, just don't drink em too fast and get a brain freeze. Don't ask how I know...
(http://img.foodnetwork.com/FOOD/2007/09/05/IY0107_Raspberry_Lemon_Margaritas_al.jpg)
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Add half the amount of Cool Whip compared to however much mayonnaise you used. In other words, use mayonnaise to Cool Whip in a 2 to 1 ratio.
Are you sure you mean "Cool Whip" (whipped cream type substance) and not "Miracle Whip" (mayonnaise like substance) ?
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Okay, that was pretty stupid. Yes, I meant Miracle whip. I knew there was something off as I was typing it. Although, I wonder what it would taste like.....
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Wow, I just did green beans fried in tempura batter with a sriracha mayo hot sauce!
That is all...
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OK, looks like I'll be trying some new dishes this weekend, good timing.
My buddy make the most incredible chile rellenos (stuffed peppers), so I came up with a white boy version. I make it almost every weekend now.
15 poblano chilies
1 pound of jack cheese
8 eggs
Sauce
crushed tomatoes
purreed onion
finely diced cilantro
pinch of salt
few pinches of cumin
15 large poblano chiles. Roast them thoroughly, until the skins blacken. I do it on the grill but you can do it under the broiler. Warning! It will stink up your house. Throw them in a heavy plastic bag while hot, and close it up for a bit. The steam helps loosen the skins.
When cool, remove the skins. If you roasted them well, it will be easy. A little rinse in the sink will get them clean. Cut off the stems then put one big slice down the chile to open it up. Now you can remove all the seeds, or if you're like me and like some heat in your food, leave some in.
A make a very simple tomato sauce from pureed onion and crushed tomatoes with a little chopped cilantro. Put a thin layer of sauce in a baking dish, then a layer your 'flattened' chiles followed by a layer of (I like it cubed) Jack cheese. Alternate layers of chilies and cheese. I usually get three layers of chilies with cheese in between.
Separate 8 eggs. Beat the whites until they are frothy and semi-peaked. Fold in the yolks gently then pour the mixture over the chiles in the baking dish. Don't over fill it, it rises a bit and can make a mess.
Throw it in a 350 oven for about 45 minutes. Take it out and let it rest for about 5 minutes and get ready to overwhelm your senses. I have a small pot of the above tomato sauce. Some folks like a little over the top, some don't.
Make some rice and beans, pico de gallo and chips and you have a feast.
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Wow, I just did green beans fried in tempura batter with a sriracha mayo hot sauce!
um...Timalan? You have an address?
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http://www.holytaco.com/if-i-die-bacon-related-death-id-it-be-because/ (http://www.holytaco.com/if-i-die-bacon-related-death-id-it-be-because/)
http://www.bbqaddicts.com/blog/recipes/bacon-explosion/ (http://www.bbqaddicts.com/blog/recipes/bacon-explosion/)
enjoy..... ;D :'( ;D
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um...Timalan? You have an address?
That was absolutely the best green bean thing I have ever eaten. Idea came from Vegitarian Times magazine my wife had. I didn't follow recipe just read the name and went to work.
Tonight I grilled another pizza by far the best I have ever made for my Daughters 19th Birthday.
Stuff on pizza
Grilled hamburger with onions and green peppers grilled in.
I sun dried Heirloom Cherokee purple tomatoes today so i put them on
Purple onions, roasted red peppers, some Blue cheese from England, some dry cured black olives from France and mozzarella and Parmesan cheese. Made my own tomato sauce and crust of course. Grilled pizza in the weber.
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Okay, that was pretty stupid. Yes, I meant Miracle whip. I knew there was something off as I was typing it. Although, I wonder what it would taste like.....
Just thinking, you might want to go back and edit your original post, in case someone doesn't scroll down and see the correction. The results might be horrifying.
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This is just something to munch on but everyone loves it
ALMOND BARK CANDY
1 pkg. almond bark (chocolate or white)
2 cup. peanut butter Cap'n Crunch cereal
2 cup. straight pretzels
2 cup. roasted unsalted peanuts
2 cup. Rice Krispies
2 cup. mini marshmallows
Melt bark in large glass bowl in microwave. Mix other ingredients together. Add to melted bark. Mix well until mixture is coated with melted bark. Pour into a 11 X 13 pan lined with waxed paper, wait for it to cool and then break into pieces.
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This is a Martha Stewart recipe; you do most of the prep the night before, and it's not fried so it's better for you. It doesn't hurt that it's fantastic, either...
Baked French Toast (makes 4 slices; serves 2)
Ingredients - 4 large eggs
- 1 1/2 cups whole milk
- 1/4 cup sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 4 thick slices challah, brioche, or other egg bread (1 inch thick)
- 2 tablespoons unsalted butter, melted
Directions - In a 9-by-13-inch baking dish, whisk together eggs, milk, sugar, vanilla, and salt.
- Arrange bread in dish in a single layer; let soak 15 minutes. Turn bread over; cover, and refrigerate overnight.
- Preheat oven to 350 degrees. Brush a rimmed baking sheet with butter. With a spatula, carefully transfer soaked bread to sheet. Bake until French toast is set in center and lightly browned on the bottom, 25 to 30 minutes.
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Fruitcake Recipe
1 cup water
1 cup sugar
4 large eggs
2 cups dried fruit
1 teaspoon baking soda
1 teaspoon salt
1 cup brown sugar
lemon juice
nuts
1 gallon whiskey
Preparation Directions
Sample the whiskey to check for the quality.
Take a large bowl.
Check the whiskey again to be sure it is of the highest quality.
Pour one level cup and drink.
Repeat.
Turn on the electric mixer;
beat 1 cup butter in a large, fluffy bowl.
Add 1 teaspoon sugar and beat again.
Make sure the whiskey is still OK.
Cry another tup.... Turn off mixer.
Break 2 legs and add to the bowl and chuck in the cup of dried fruit.
Mix on the turner.
If the fried druit gets stuck in the beaterers, pry it loose
with a drewscriber.
Sample the whiskey to check for tonsisticity.
Next, sift 2 cups of salt. Or something.
Who cares? Check the whiskey.
Now sift the lemon juice and strain your nuts.
Add one table. Spoon. Of sugar or something. Whatever you can find.
Grease the oven. Turn the cake tin to 350 gedress. Don't forget to beat off the turner.
Throw the bowl out the window.
Check the whiskey again.
Go to bed.
Who the hell likes fruitcake anyway?
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I love the fruit cake recipe! :rotflmao: I used to have one like it for rum raisin cookies.
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Over a year and no new recipes.
Ok, I'll add one.
SAUSAGE SOUP
1/2 large onion, chopped and browned
5 Italian sausage links, opened, skins removed and browned
(I also use Italian turkey sausage, which I buy in bulk, not links, 20 oz package)
1/2 Cup Orzo (pasta)
4 Cups chicken broth
1 36 oz can diced tomatoes
1/4 teaspoon salt
Chopped fresh basil (optional)
Simmer soup 1/2 hour and top with basil
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1. London Broil
a. rub some Montreal salt into the meat and place into a casserole pan.
b. take a bottle of cheap Merlot and drown the sucker.
c. marinade for 24 hours in the fridge.
d. cook to preference on your favorite BBQ. I like to add some hickory chips.
2. Artichokes.
a. Trim the leaves and stems
b. bring a pot of water to boil with a veggie steamer
c. add a little extra virgin olive oil, garlic, and lemon to the water.
d. steam for 20 min or until the stems are soft
Add Bernese sauce for the broil and either butter or mayo for the chokes.
goes down well with a R&R whiskey and Dr. Pepper.
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I cook a turkey on my Traeger about every other month or so. I soak the turkey over night in apple or grape juice with peppercorns, sea salt, cumin, cardamom, and any other various spices I have on the rack. Dab of this dab of that, same way I make beer :P
Anyways, in the morning I take it out and rinse it. I cut up apples and oranges and stuff them inside the turkey while the Traeger is heating up to 300-350. I put the turkey on that temp for about an hour and then turn it down to 200-250 depends on the temp outside (if you own a Traeger you know what I mean, if not go buy one you will never regret it) I smoke it at that temp the rest of the day, usually ready to remove and eat by 4 or 5. These are the best turkeys ever, better than deep frying. :thumbs:
Last week I was going to do the same thing with a whole chicken. I soaked it in apple juice over night and then in the morning realized I did not have any fruit. I was to lazy to go to the store so I figured I would stuff the bird with red peppers and onions. Obviously a chicken will not need to cook as long so either throw it on and eat it for lunch or wait til later and have'r for dinner. I put the chicken over rice and it was absolutely awesome. I will be doing that again this weekend.
Great thread guys. Next up a beer recipes :chugbeer: Maybe I should start another thread for that. (http://i1200.photobucket.com/albums/bb336/jaywilcox/smiley_dunno.gif)
Any chance we can make this a sticky brutha?? :hail:
+1
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I will be doing that again this weekend.
Yummy! :P
What time should I be there Gumbi? :)
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This one of my favorites although I have a lot of them....you can put this on rice or noodles whatever you like. Garlic bread also goes good with this.
-One sausage link smoked type ham sausage works fine.
- Ten or so large peeled and deveined shrimp tail on (handle for eating).
- Four or five large garlic cloves.
- One large sweet onion.
- One large green or red pepper.
- Your favorite hot sauce.
- Five or six medium size fresh tomatoes.
Cut up sausage and vegetables into chunks brown sausage in skillet throw in onions and peppers simmer. Remove ends from tomatoes and chop up fairly fine add to pot add minced garlic cloves salt and pepper to taste. Simmer for half an hour or so toss in shrimp cook till they turn pink and serve. Hot sauce to taste.
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Irish Beef Stew (Slow Cooker)
Yield: 4-6Prep Time: 35 minCook Time: 9 hoursTotal Time: 9 hours 35 minutes
A slow cooker beef stew that's easy to prepare. Full of flavor from the beef broth, red wine and Irish beer; the ultimate comfort food.
ingredients:
2 lbs russet potatoes, peeled & cut into 1/2-inch pieces, approx. 2 cups
2 lbs baby red potatoes, peeled & cut into 1/2-inch pieces, approx. 2 cups
4 stalks celery, chopped, approx. 1 1/2 cups
4-5 carrots, peeled, cut into 1/2-inch pieces, approx. 2 cups
1 medium yellow or white onion, roughly chopped
2 Tbsp extra-virgin olive oil
1 3/4 lbs stew beef, cut into 1-inch pieces
3 garlic cloves, minced
2 Tbsp butter, I used Kerrygold salted
2 cups low sodium beef broth
3/4 cup red wine
3/4 cup Guinness
2 Tbsp tomato paste
1 Tbsp white sugar
1 Tbsp soy sauce
1/2 Tbsp dried thyme
2 bay leaves
1 Tbsp cornstarch + 1 Tbsp water
salt and pepper, to taste
directions:
Place the chopped vegetables into the crockpot. Rinse the meat and pat dry with paper towels. Salt and pepper the beef.
In a large, heavy bottomed skillet, heat olive oil at medium to medium-high heat. Add beef to the pan and brown on all sides, about 5 to 7 minutes. Add garlic and cook for one minute, do not burn the garlic. Season with salt and pepper. Remove the beef and add to the crockpot on top of the vegetables
Turn the skillet back up to medium heat. To the skillet, add butter until it's melted. Add beef broth, red wine, beer, tomato paste, sugar, soy sauce and thyme. Using a wooden spoon, stir the liquids as well as scrape the bottom of the pan. Bring to a boil, allow to boil for at least two minutes. Then lower heat to low and allow to simmer for 10 minutes. Season with salt and pepper to taste. Add cornstarch and water and stir together.
Pour broth mixture into the crockpot over vegetables and beef. Add bay leaves and cook on high for 4-6 hours or 6 to 9 hours on low.
Skim the fat from the stew, if needed, before serving.
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Fried Spinach. (best in cast iron) second best pan with just wet with oil. (just wet the pan well. we're not deep frying here. ;D )
Frozen chopped Spinach. (nasty with canned.)
Do not thaw.
medium heat till oil is hot but not frying.
poor in frozen spinach, onion, salt and pepper and stir in an egg as it cooks.
( the egg pulls the bitter out of greens. Also works well in poke salad or other greens)
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Too bad my secret Carolina pulled pork is a secret.
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Too bad my secret Carolina pulled pork is a secret.
I guess that means another road trip next year..... ;D
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Very Simple Boneless Chicken Recipe:
I do this for a family of four. You can bake, grill, or pan fry.
1 package boneless skinless chicken breasts soaked in about a half a jar of dill pickle juice. I let it soak for about 3-4 hours before cooking. The meat will turn a slight green. I also usually puncture the meat to get the flavor inside also.
Pan fry: Heat skillet with small amount of oil to lube the bottom of the pan. When heated drop in chicken and our in pickle juice. Cook. Eat.
Bake: Place chicken in tall sided baking dish. Pour in pickle juice. Cover with foil. Bake. Not sure what temp or how long. I think I usually do 400 degrees and come back 40 minutes later and it's done. And with the juice in there and it covered, it won't dry out if you leave it in a little to long.
Grilling: Pretty self explanatory. I do pour the pickle juice over the chicken occasionally while on the grill.
I tried this one last night, cause I love dill pickles I even like to drink the juice (http://i286.photobucket.com/albums/ll112/tomdvaughan/emoticons/very-drunk.gif). I soaked the chicken for a couple hours then threw'm on the Traeger.
Only word I could think of while eating it was 'Interesting'. Not bad, not great, just very interesting.
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Prop 64 past here in CO.. sooooo... 8)
1 Box of brownie mix {pick one that requires oil} (Fudge if you want to sleep soon, any other flavor if you don't).
The brownie mix should call for oil.
Add the weed to the oil in a saucepan and cook on medium-low for 30 mins (trust me the time is worth it).
Strain out weed and use the remaining oil for the recipe.
Follow instructions on the box to make the brownies.
This recipe brought to you by CANBUS... ;D
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Prop 64 past here in CO.. sooooo... 8)
1 Box of brownie mix {pick one that requires oil} (Fudge if you want to sleep soon, any other flavor if you don't).
The brownie mix should call for oil.
Add the weed to the oil in a saucepan and cook on medium-low for 30 mins (trust me the time is worth it).
Strain out weed and use the remaining oil for the recipe.
Follow instructions on the box to make the brownies.
This recipe brought to you by CANBUS... ;D
I got the munchies from just reading that one! Pass me a Cheeba Chew will ya? A Deca will do me just fine. 8)
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I think I'll bookmark the above... ::) Darn it, Conrad, you beat me to it. >:(
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I think I'll bookmark the above... ::) Darn it, Conrad, you beat me to it. >:(
Hey man, what's wrong with your eyes? 8)
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Take rifle of your choice, marinade with application of favorite solvent, CLP, Hoppe's #9, etc.
Add one cartridge of appropriate caliber.
Find suitable Bambi, aim and heat combustion chamber. If done properly Bambi will be done.
Field dress and place in bed of heated truck and deliver to processor.
Wait for call from processor. Viola! Deer sausage!
On way home from processor liberal application of greenbacks for beer, wine, cheese and/or bourbon or allof the above.
Unload items upon return home and enjoy!
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Hey man, what's wrong with your eyes? 8)
I didn't have my glasses on. Hard to do under the helmet, you know.
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That is one of my most favoritist things. Throw in some Lechon and you got a killer meal.
My mother was from Brazil and this is our traditional family meal. We had it once a week when I was a kid. My wife now makes it for me.
BLACK BEANS
1 Pkg. dry Black Beans/Turtle Beans - pick rocks and dirt out of beans, then rinse.
1 Onion, chopped
2 Tbsp. Garlic, minced
1 Tsp. Celery salt
3 Whole bay leaves
1 Pkg. Smoked Sausage
3 med Smoked Ham Hocks
1 Tsp. Black Pepper
5 cups water
Combine all ingredients in dutch oven. (Heavy aluminum pan works best).
Cook until beans start to boil. Then reduce heat and cover, let simmer
for about 6 hours. Make sure to stir often and check water, add as needed to keep beans covered.
(Sometimes beans soak up too much water and you may need to add more.)
Remove bones and fat from ham hocks when done. Return meat to pan.
Serve over rice.
Make 'fadafa' by sautéing cornmeal in butter in skillet. Sprinkle over beans and rice.
I like to add some sliced jalapenos. My dad liked to add apple cider vinegar to his.
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That is one of my most favoritist things. Throw in some Lechon and you got a killer meal.
Good stuff! My wife is making this for my on Sunday. :)
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My wife just got the beans started and the whole house smells of fresh garlic, mmmmmmmm!
Before
[smg id=381]
After
[smg id=382]
[smg id=383]
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Bump...
I'm hungry and we're in a rut lately with the winter meals. :(
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I'm hungry and we're in a rut lately with the winter meals. :(
Red Beans and Rice.
Pound of small red beans, soak couple hours/over night, then in the pressure cooker for 20 minutes at 'low' pressure. Add Tbsp of oil to reduce foaming.
Fry up 4-6 strips bacon til crisp. Do NOT toss the bacon fat out ;)
Saute 1.5 cups mild/sweet onions in bacon grease.
Toss in some meat. A few ounces of Tasso recommended. Coarse chopped ham acceptable.
Crumble bacon, toss in the saute pile.
Add in 3/4-1 cup chopped celery.
Add in a chopped small bell pepper.
Add some chopped fresh parsley (couple Tbsp)
Add in some chopped FRESH thyme, about 1 Tbsp.
Add in some more meat (coarse chopped bulk smoked tube steak is fine), about 1/2 pound.
Find some more sausage in the back of the freezer, coarse chop and add that. About 1/2 lb.
Smoked ham hocks, if you can find them, about four.
Add a dash of cayenne pepper if using bland sausage.
Salt and pepper if so inclined.
Drain beans (if exceptionally wet), add all the crap above into a big pot. Add some chicken stock (~10 cups), set to simmer.
Add a wad of crushed garlic (4-?? cloves).
Float a few mild/sweet bay leaves.
Let simmer for a week. Or a few hours if pressed for time.
Peel meat off ham hocks, chop and reintroduce.
Remove bay leaves.
Mash some of the beans to make a lumpy/creamy poo.
Make some rice. I like Basmatti.
Spoon a dollop of rice on a plate. Add an equal dollop of the bean poo over half of the rice.
Garnish with chopped green onion.
Accompany with corn bread and lots of butter and/or honey.
Rick
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Red Beans and Rice.
Pound of small red beans, soak couple hours/over night, then in the pressure cooker for 20 minutes at 'low' pressure. Add Tbsp of oil to reduce foaming.
Fry up 4-6 strips bacon til crisp. Do NOT toss the bacon fat out ;)
Saute 1.5 cups mild/sweet onions in bacon grease.
Toss in some meat. A few ounces of Tasso recommended. Coarse chopped ham acceptable.
Crumble bacon, toss in the saute pile.
Add in 3/4-1 cup chopped celery.
Add in a chopped small bell pepper.
Add some chopped fresh parsley (couple Tbsp)
Add in some chopped FRESH thyme, about 1 Tbsp.
Add in some more meat (coarse chopped bulk smoked tube steak is fine), about 1/2 pound.
Find some more sausage in the back of the freezer, coarse chop and add that. About 1/2 lb.
Smoked ham hocks, if you can find them, about four.
Add a dash of cayenne pepper if using bland sausage.
Salt and pepper if so inclined.
Drain beans (if exceptionally wet), add all the crap above into a big pot. Add some chicken stock (~10 cups), set to simmer.
Add a wad of crushed garlic (4-?? cloves).
Float a few mild/sweet bay leaves.
Let simmer for a week. Or a few hours if pressed for time.
Peel meat off ham hocks, chop and reintroduce.
Remove bay leaves.
Mash some of the beans to make a lumpy/creamy poo.
Make some rice. I like Basmatti.
Spoon a dollop of rice on a plate. Add an equal dollop of the bean poo over half of the rice.
Garnish with chopped green onion.
Accompany with corn bread and lots of butter and/or honey.
Rick
I've had this, yum!
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Venison Nagamaki.
Place venison in 9"X9" baking dish. Completely cover the meat with whole milk. Cover with plastic wrap and set in the fridge over night.
Next day, dump the milk. Butterfly (or pound) the venson to about a half inch thickness. Marinate the meat in teriyaki and a little fresh ginger for a couple hours. I don't like going for more than 2 hours - I like to be able to taste the meat through the marinade.
Cut the bulbs off 1 or 2 bunches of scallions (depending on the size of the venson), place on meat and roll the scallions up inside. Tie the meat so it stays rolled up.
Toss into a 350 degree oven for about 25 minutes.
(http://i261.photobucket.com/albums/ii78/cdharlach/Mail/2013-02-10_17-35-00_620_zpsf4769306.jpg)
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bump
I'm hungry! :)
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One of our favorites
Turkey Tofu Meatloaf.
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Turkey Tofu Meatloaf
That is so wrong.
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Not if you eat it with a Pepsi.
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One of our favorites
Turkey Tofu Meatloaf.
I went and picked up everything for this at the store gonna throw it in the oven in a few.
Report back in a few hours. :chugbeer:
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Sorry, girlfriend doesn't eat beef, so turkey is our compromise
This is a fantastic recipe, with or without Pepsi.
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First off, I am not a meatloaf fan. Second, I have never bought tofu before. I had to ask where to find it in the store.
I took your ingredients and halved everything cause its just me, except for the sauce. Cause ya know ya can't skimp on the sauce.
And the verdict, it has a meatloaf consistency :(, but it has great flavor ;D. I could of used more green peppers, but I went ahead and ate half of it tonight and I'll take the other half for lunch tomorrow.
Good stuff MP, thanks. :thumbs:
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Good deal Gumby, thanks for letting me know.
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First off, I am not a meatloaf fan. Second, I have never bought tofu before. I had to ask where to find it in the store.
I took your ingredients and halved everything cause its just me, except for the sauce. Cause ya know ya can't skimp on the sauce.
And the verdict, it has a meatloaf consistency :(, but it has great flavor ;D. I could of used more green peppers, but I went ahead and ate half of it tonight and I'll take the other half for lunch tomorrow.
Good stuff MP, thanks. :thumbs:
You can't beat a good meatloaf sammich, turkey tofu or not. :thumbs:
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Grapefruit & Jalapeño Ale
7.5 lbs extra light malt extract
8 oz. 20L crystal malt
8 oz. Vienna malt
2 oz. Willamette Hops
California V yeast
3 large grapefruits
3 jalapeno's
Steep grains slowly from 135-180 in five gallons of water for ~45 minutes.
Begin boil with malt extract and 1 oz of hops.
Add ½ oz of hops every 30 minutes.
Flame out after 90 minutes.
Top it off to five gallons with cold water.
Cool to 70 degrees as quickly as possible. I use a wort chiller.
Squeeze grapefruit into primary and then put cut up pieces of grapefruit and jalapeño in a grain bag and drop into primary.
Pitch yeast.
Let the primary sit for at least a week (68-70 room temp) or until airlock bubbles are at a 4-5 minute interval.
Move to keg and let sit on 10-12 psi for 7-10 days.
Tap the keg and pour half a glass, DUMP THIS GLASS OUT.
Pour a full glass and enjoy.
I made this a couple of weeks ago and tapped the keg last night. Turned out pretty good. Next time I will use 1 or 2 jalapeno's instead of 3.
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I like these pancakes because they are very fluffy. They taste great with real Maple Syrup from Wisconsin.
But then I also have Jennie-O brand Turkey Sausage alongside since I still am health-conscious. :)
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Made this again tonight, forgot just how good it is.
Too bad it take all of like 10 minutes to prepare.
SAUSAGE SOUP
1/2 large onion, chopped and browned
5 Italian sausage links, opened, skins removed and browned
(I also use Italian turkey sausage, which I buy in bulk, not links, 20 oz package)
1/2 Cup Orzo (pasta)
4 Cups chicken broth
1 36 oz can diced tomatoes
1/4 teaspoon salt
Chopped fresh basil (optional)
Simmer soup 1/2 hour and top with basil
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Smoked Salmon
Brine:
1 gallon water
1 cup brown sugar
1 cup pickling salt
1/2 cup soy sauce
Brine Skinless Salmon fillets for 12 hours. Keep them completely submerged in the brine, and keep refrigerated. Remove fillets from the brine, dry with paper towels, put in refrigerator for 2 hours.
Smoke with cherry wood at 175 degrees for 3-4 hours depending on thickness.
I found this to make a nice, firm, sweet, light smoke flavored salmon. Highly requested by many following a trip to the big water.
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Green Chili Stuffed Baked Potato
Ingredients:
NM Green Chili, fresh roasted, peeled and chopped
8oz Bacon, chopped
(I know what your thinking, first 2 ingredients are NM green chili and bacon, does it matter what the rest of the ingredients are?)
1 Fresh Corn on the Cob
1/2 small onion
2 garlic cloves
grated mild cheddar cheese
chopped cilantro
2 large russet potatoes
Directions:
Open a beer, I chose Colorado Breckenridge Summer Bright Ale because damn, it is one tasty, refreshing beer for a warm late summer evening. I have been told that for some, wine is an acceptable substitute. I have no idea what they are talking about but whatever floats your boat.
Bake the potatoes
While potatoes are baking prepare the rest of the ingredients, chop bacon, peel and chop chili, cut fresh kernels off the cobb, chop onions and garlic, drink beer.
In a large skillet cook bacon making sure that you don't run out of beer. If your a sissy and actually care about your heart, drain excess bacon fat but definitely leave some.
Open another beer.
Add corn, onion and garlic and sauté on low heat for a minute or two. Add green chili last.
Put a potatoes on plates, cut down the middle and spoon 1/2 of the mixture onto each potato. Serve with beer, cheese and cilantro. Makes 2 servings if you have enough beer.
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Bump
(http://i1145.photobucket.com/albums/o516/catbushnell/tumblr_m1y3pcRuwU1qmg9bgo1_500.gif) (http://media.photobucket.com/user/catbushnell/media/tumblr_m1y3pcRuwU1qmg9bgo1_500.gif.html)
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Bump
(http://i1145.photobucket.com/albums/o516/catbushnell/tumblr_m1y3pcRuwU1qmg9bgo1_500.gif) (http://media.photobucket.com/user/catbushnell/media/tumblr_m1y3pcRuwU1qmg9bgo1_500.gif.html)
:goodpost:
Just found this thread looks dam fine eating
Going to have a go at your Beer Gumby :thumbs: :chugbeer: :chugbeer:
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Bump
(http://i1145.photobucket.com/albums/o516/catbushnell/tumblr_m1y3pcRuwU1qmg9bgo1_500.gif) (http://media.photobucket.com/user/catbushnell/media/tumblr_m1y3pcRuwU1qmg9bgo1_500.gif.html)
What are ya looking for Gumby?
Soup?
Steak?
Enchiladas?
Jalapeno Popper Dip?
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Well heck, I'll decide for you.
This is amazing...
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What are ya looking for Gumby?
Just trying to keep the thread alive. ;D
Well heck, I'll decide for you.
This is amazing...
Looks good Brent, gonna have to give it a try.
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Well heck, I'll decide for you.
This is amazing...
That looks good
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Moo Gai Pan in a Bag (good for camping)
1- 8 oz can of white chicken breast in water
1-4 oz (small) can of water chestnuts, sliced
3-4 oz. of fresh broccoli florets, raw, cut into finger tip sized pieces
1/4 cup INSTANT rice (not quick, INSTANT)
1-2 chicken boullion cubes
1 Quart sized FREEZER bag. (Must be the heavy freezer version)
Boil 1.5X the water for the rice. Put all the ingredients in the bag. Pulverize the chicken boullion cubes and mix in with the mix. Put the boiling water in and knead the mix. Zip it shut and let it stand for 5 minutes. Eat.
It's a dead ringer for Moo Goo Gai Pan in a bag and works well for camping. If you use pop top cans and a plastic spoon, just throw away the trash and you're done.
Ron
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Moo Gai Pan in a Bag (good for camping)
1- 8 oz can of white chicken breast in water
1-4 oz (small) can of water chestnuts, sliced
3-4 oz. of fresh broccoli florets, raw, cut into finger tip sized pieces
1/4 cup INSTANT rice (not quick, INSTANT)
1-2 chicken boullion cubes
1 Quart sized FREEZER bag. (Must be the heavy freezer version)
Boil 1.5X the water for the rice. Put all the ingredients in the bag. Pulverize the chicken boullion cubes and mix in with the mix. Put the boiling water in and knead the mix. Zip it shut and let it stand for 5 minutes. Eat.
It's a dead ringer for Moo Goo Gai Pan in a bag and works well for camping. If you use pop top cans and a plastic spoon, just throw away the trash and you're done.
Ron
No washing up gets my vote every time
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New Mexico Red Chili
This is not something you will find in Texas
First get some dried NM red chili pods like these:
(http://ts2.mm.bing.net/th?id=H.5020233850556233&w=218&h=171&c=7&rs=1&pid=1.7)
(http://ts4.mm.bing.net/th?id=H.4801817629689095&w=165&h=181&c=7&rs=1&pid=1.7)
Rinse in water, break off the tops, dump out the seeds and put in a large pot.
Cover with water, bring to slow boil, reduce heat and simmer for 20 minutes
Using tongs, put chili in a blender to about 2/3 full
Add a cut up garlic clove and some salt
Add water to about 1/3 the amount of chilies
Blend on high until puréed (about 2 minutes)
Pour into a food mill placed over a bowl (see below)
Turn crank until only thick flaky paste is in the mill and a smooth sauce is in the bowl.
Throw out flaky paste and repeat blender->mill until all chilies are processed.
Serve over everything. Use to make enchiladas, Navajo tacos, huevos rancheros.
(http://ecx.images-amazon.com/images/I/31GrGj68u%2BL.jpg)
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3 ice cubes
lime wedge, squeezed
3 shakes bitters
2 oz. Bombay Blue Saphire gin
tonic water to top of glass
stir gently
sip
repeat as often as necessary to forget about idiot brother-in-law
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3 ice cubes
lime wedge, squeezed
3 shakes bitters
2 oz. Bombay Blue Saphire gin
tonic water to top of glass
stir gently
sip
repeat as often as necessary to forget about idiot brother-in-law
Bombay is soooooooooo much nicer that Gordons
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I agree, have you tried the new "Far East" recipe of Blue sapphire? It has a few different spices in it.
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I agree, have you tried the new "Far East" recipe of Blue sapphire? It has a few different spices in it.
I'm on the look out for it now my friend.......................my favourite trick in a crowded beer / larger drinking mans pub is to order a G&T...............................but in a straight pint glass ..............................................so the order goes like this
pint glass
ice
lime ............they never have it in a working mans pub
6 x gin
2 x tonic
it just fills the glass
I then match the boys pint for pint :chugbeer: :chugbeer: :chugbeer: :chugbeer:
best effort is 5 of these in 50 minutes one xmas eve.
Walked out of pub under my own steam
Then wondered why I felt I had really bad flu next day and wife not speaking to me :doh: :doh: :doh:
Drunk Darts (http://www.youtube.com/watch?v=pgap_CzceBM#)
:rotflmao: :rotflmao: :rotflmao:
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Bombay is soooooooooo much nicer that Gordons
Gin :_shudder_Emoticon ....
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Man Charlie, that's a lot of gin. Usually 2 or 3 gets me to the point where I came overcome my intense urges to smash his head in with an 8lb sledgehammer. That's sarcasm folks for those who may have missed my biting wit.
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Man Charlie, that's a lot of gin. Usually 2 or 3 gets me to the point where I came overcome my intense urges to smash his head in with an 8lb sledgehammer. That's sarcasm folks for those who may have missed my biting wit.
One of my younger Bro's has 5 daughters.......................He's going through living hell at the moment. :rotflmao:
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Well heck, I'll decide for you.
This is amazing...
I made this jalapeno popper dip this evening. Sorry Brent I was not impressed with it. :(
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Clearly you did something wrong. ;)
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Clearly you did something wrong. ;)
I will tell you the same thing I tell everybody else. "I am rarely wrong!", or in this case "I rarely do anything wrong!"
You possibly got the drections wrong ya? ;)
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I will tell you the same thing I tell everybody else. "I am rarely wrong!", or in this case "I rarely do anything wrong!"
You possibly got the drections wrong ya? ;)
:rotflmao:
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Found this and thought the only way to finish a night out on the beer
Britain's biggest fried breakfasts (http://www.youtube.com/watch?v=5Ny0_BGcj2U#ws)
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It certainly had my mouth watering but there's no way in he** that I could eat all that... I'd have to share it, unfortunately.
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It certainly had my mouth watering but there's no way in he** that I could eat all that... I'd have to share it, unfortunately.
It made me :) when he asked if it was named Kidz because it was a small meal and the reply came .........................No....................Its because it weighs the same as one :yikes: :chugbeer:
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Yes, I read Bon Appetit. (http://i286.photobucket.com/albums/ll112/tomdvaughan/emoticons/fv-green-dunno.gif) (http://s286.photobucket.com/user/tomdvaughan/media/emoticons/fv-green-dunno.gif.html)
Here is a good one.
http://www.bonappetit.com/recipe/rapos-chicken-pot-pie (http://www.bonappetit.com/recipe/rapos-chicken-pot-pie)
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Yes, I read Bon Appetit. (http://i286.photobucket.com/albums/ll112/tomdvaughan/emoticons/fv-green-dunno.gif) (http://s286.photobucket.com/user/tomdvaughan/media/emoticons/fv-green-dunno.gif.html)
Here is a good one.
http://www.bonappetit.com/recipe/rapos-chicken-pot-pie (http://www.bonappetit.com/recipe/rapos-chicken-pot-pie)
I've been looking for a good chicken pot pie recipe. I'll definitely give this one a try.
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This one's very addictive!!!!
From a local fisherman. I used the amount of red pepper in the recipe and it wasn't that spicy at all. I also add some breakfast sausage too. Enjoy!!
Gary's Cajun Dirty Rice
Ok this is an easy recipe. Just dump, stir, and cook... I like mine with quite a bit of bite to it. If you have kids you may want to back way down on the red pepper. I like to eat this with Club Crackers and a cold beer but its good all on its on. It reheats great too....
2 cups rice (Uncle Bens long grain works best)
1 1/2 pounds ground beef
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1 can French Onion soup
1 1/2 soup cans of water
1 onion chopped
1/2 chopped Bell pepper
1 tsp. garlic powder
1 TBL. salt
1 tsp. RED PEPPER ( this is spicey, cut down to your taste)
1 tsp. paprika
1/4 tsp. black pepper
Brown your meat with the onions. Get a 11 X 13 X 1 1/2" baking pan. Now combine ALL the ingredients, the meat, the soups, the rice, the spices and stir all together throughly. (Don't worry, it will taste much better than it looks at this point) Cover with tin foil and bake in a pre-heated oven at 350 degrees for about 1 hour and 10-15 minutes OR until your rice is done... if you like spicey cajun this is one of my favorite cajun recipes...
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Slow cooked ribs smoked with cherry wood and seasoned with Johnnies.
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Slow cooked ribs smoked with cherry wood and seasoned with Johnnies. AND BEER
FIFY
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Slow cooked ribs smoked with cherry wood and seasoned with Johnnies and many many beers
FIFY
Now yer talking quality time :chugbeer:
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My simple favorite;
Take one short, clean glass
Add 3 fingers of Crown Royal (may substitute your favorite)
Bam!
Perfect for a snack, appetizer, dinner, dessert or just a relaxing chat with friends. Enjoy ;D
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This has been this winters favorite
Briess 2-row Brewers Malt - 6lb
Briess 6-row Brewers Malt - 8 oz
Dingemans Special B - 4oz
Briess Crystal Malt 80L - 8
Muntons Roasted Barley - 2 oz
Muntons Chocolate Malt - 4 oz -
Hops Cascade 2 oz -
Flaked oats - 4oz - Toasted
Wyeast Irish Ale (1084) 125ml
Water
Mash, sparge, boil, cool, ferment, wait, bottle, chill, enjoy
Makes 2.5 gallons. Serves two
;) and its vegetarian...
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LOL
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This has been this winters favorite
Briess 2-row Brewers Malt - 6lb
Briess 6-row Brewers Malt - 8 oz
Dingemans Special B - 4oz
Briess Crystal Malt 80L - 8
Muntons Roasted Barley - 2 oz
Muntons Chocolate Malt - 4 oz -
Hops Cascade 2 oz -
Flaked oats - 4oz - Toasted
Wyeast Irish Ale (1084) 125ml
Water
Mash, sparge, boil, cool, ferment, wait, bottle, chill, enjoy
Makes 2.5 gallons. Serves two
;) and its vegetarian...
:thumbs: Excellent!
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This has been this winters favorite
Briess 2-row Brewers Malt - 6lb
Briess 6-row Brewers Malt - 8 oz
Dingemans Special B - 4oz
Briess Crystal Malt 80L - 8
Muntons Roasted Barley - 2 oz
Muntons Chocolate Malt - 4 oz -
Hops Cascade 2 oz -
Flaked oats - 4oz - Toasted
Wyeast Irish Ale (1084) 125ml
Water
Mash, sparge, boil, cool, ferment, wait, bottle, chill, enjoy
Makes 2.5 gallons. Serves two
;) and its vegetarian...
I'm going to double it and still serve two. ;D
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I'm going to double it and still serve two. ;D
When I realized how much beer I can consume I decided to half the recipe... Plus did away with extract and my "equipment" isn't big enough for a full batch. (that's what she said)
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I'm going to double it and still serve two. ;D
Even better! :chugbeer:
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I'm going to double it and still serve two. ;D
And we'd probably still need to get some PBR after... ;D :chugbeer:
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My simple favorite;
Take one short, clean glass
Add 3 fingers of Crown Royal (may substitute your favorite)
Bam!
Perfect for a snack, appetizer, dinner, dessert or just a relaxing chat with friends. Enjoy ;D
Does it have to be a clean glass?
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How to cook a Porterhouse steak. This makes a spectacular steak. I was never one to pan fry a steak until I found this recipe.
1. Start with a room-temperature, dry-aged porterhouse. Salt it aggressively on both sides. With a steak this thick, a little salt sprinkled on the outside won’t do it—make it rain.
2. Get a skillet really hot over medium-high heat (see Rule No. 1). Add a dash of a neutral oil to get things going. Place steak in pan. Don’t touch it. After about 4 minutes, when it’s got a beautiful brown crust, move it to a cutting board, crust side up.
3. Cut the steak off the bone in two pieces—the strip on one side, the filet on the other. Cut straight down into thick slices perpendicular to the bone.
4. Here’s the cool part: Place the bone back in the hot pan, and reassemble the sliced meat alongside it, crust side up. Top the steak with a few fat pats of butter.
5. Heat broiler and place the pan underneath. Broil till sizzling and gorgeous and a perfect medium-rare, 4–6 minutes. (Since the steak is already sliced, you can peek to check doneness.)
6. Serve the porter-house directly from the pan, and spoon the buttery pan sauces over each portion.
(http://www.bonappetit.com/wp-content/uploads/2014/02/bobby-flay-porterhouse-main.jpg) (http://www.bonappetit.com/wp-content/uploads/2014/02/bobby-flay-porterhouse-main.jpg)
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Now that does look good Gumby.....................Washed done with your home brew :chugbeer:
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How to cook a Porterhouse steak. This makes a spectacular steak. I was never one to pan fry a steak until I found this recipe.
1. Start with a room-temperature, dry-aged porterhouse. Salt it aggressively on both sides. With a steak this thick, a little salt sprinkled on the outside won’t do it—make it rain.
2. Get a skillet really hot over medium-high heat (see Rule No. 1). Add a dash of a neutral oil to get things going. Place steak in pan. Don’t touch it. After about 4 minutes, when it’s got a beautiful brown crust, move it to a cutting board, crust side up.
3. Cut the steak off the bone in two pieces—the strip on one side, the filet on the other. Cut straight down into thick slices perpendicular to the bone.
4. Here’s the cool part: Place the bone back in the hot pan, and reassemble the sliced meat alongside it, crust side up. Top the steak with a few fat pats of butter.
5. Heat broiler and place the pan underneath. Broil till sizzling and gorgeous and a perfect medium-rare, 4–6 minutes. (Since the steak is already sliced, you can peek to check doneness.)
6. Serve the porter-house directly from the pan, and spoon the buttery pan sauces over each portion.
(http://www.bonappetit.com/wp-content/uploads/2014/02/bobby-flay-porterhouse-main.jpg) (http://www.bonappetit.com/wp-content/uploads/2014/02/bobby-flay-porterhouse-main.jpg)
:P
Wow man, that looks freakin awesome!! :thumbs: :thumbs:
If for some reason my marriage doesn't pan out we'll have to be room-mates again! ;D :chugbeer:
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How to cook a Porterhouse steak. This makes a spectacular steak. I was never one to pan fry a steak until I found this recipe.
1. Start with a room-temperature, dry-aged porterhouse. Salt it aggressively on both sides. With a steak this thick, a little salt sprinkled on the outside won’t do it—make it rain.
2. Get a skillet really hot over medium-high heat (see Rule No. 1). Add a dash of a neutral oil to get things going. Place steak in pan. Don’t touch it. After about 4 minutes, when it’s got a beautiful brown crust, move it to a cutting board, crust side up.
3. Cut the steak off the bone in two pieces—the strip on one side, the filet on the other. Cut straight down into thick slices perpendicular to the bone.
4. Here’s the cool part: Place the bone back in the hot pan, and reassemble the sliced meat alongside it, crust side up. Top the steak with a few fat pats of butter.
5. Heat broiler and place the pan underneath. Broil till sizzling and gorgeous and a perfect medium-rare, 4–6 minutes. (Since the steak is already sliced, you can peek to check doneness.)
6. Serve the porter-house directly from the pan, and spoon the buttery pan sauces over each portion.
(http://www.bonappetit.com/wp-content/uploads/2014/02/bobby-flay-porterhouse-main.jpg) (http://www.bonappetit.com/wp-content/uploads/2014/02/bobby-flay-porterhouse-main.jpg)
:P
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Health food! I want two for breakfast and another two for lunch. Maybe in our future from the Burger King / donut merger. ;)
(http://2-ps.googleusercontent.com/x/www.powerlineblog.com/i2.wp.com/www.powerlineblog.com/admin/ed-assets/2014/08/Donut-Cheeseburger-copy.jpg,qresize=300,P2C215.pagespeed.ce.z3P-lzP34F.jpg)
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"Say, that IS a tasty burger!" Looks great Tom but what is the concept of "portions" you speak of? Oh, you mean if there are other people around or something?
Brian
How to cook a Porterhouse steak. This makes a spectacular steak. I was never one to pan fry a steak until I found this recipe.
1. Start with a room-temperature, dry-aged porterhouse. Salt it aggressively on both sides. With a steak this thick, a little salt sprinkled on the outside won’t do it—make it rain.
2. Get a skillet really hot over medium-high heat (see Rule No. 1). Add a dash of a neutral oil to get things going. Place steak in pan. Don’t touch it. After about 4 minutes, when it’s got a beautiful brown crust, move it to a cutting board, crust side up.
3. Cut the steak off the bone in two pieces—the strip on one side, the filet on the other. Cut straight down into thick slices perpendicular to the bone.
4. Here’s the cool part: Place the bone back in the hot pan, and reassemble the sliced meat alongside it, crust side up. Top the steak with a few fat pats of butter.
5. Heat broiler and place the pan underneath. Broil till sizzling and gorgeous and a perfect medium-rare, 4–6 minutes. (Since the steak is already sliced, you can peek to check doneness.)
6. Serve the porter-house directly from the pan, and spoon the buttery pan sauces over each portion.
(http://www.bonappetit.com/wp-content/uploads/2014/02/bobby-flay-porterhouse-main.jpg) (http://www.bonappetit.com/wp-content/uploads/2014/02/bobby-flay-porterhouse-main.jpg)
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Just found this thread. And for the first time in decades, I have a decent grill, a Charbroil Infrared with new, single- plate, stainless steel racks (the original were doubles and while they worked OK, they did not transfer enough heat to the food).
My very favorite is a piece of dead cow, usually a clean rib eye if I can find any or a piece of sirloin, coated modestly well on both sides with Koshering salt. Then a medium sprinkle of McCormick's Montreal steak seasoning. Let the meat stand for about 2 hours at room temperature while covered to absorb the salt. Put cow on hot grill for two minutes, then turn 90 degrees for another 2 minutes, then flip and do the identical thing to the other side. Leaves the meat medium or just a touch beyond and fantastically flavored.
Brian
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BBQ Squirrel
~ 4 squirrels, quartered
~ 3 tbsp salt
~ 2 tsp pepper
~ 1 tsp garlic powder
~ 1 tsp onion powder
~ your favorite dry rub
~ charcoal briquets
~ 3 handfuls hickory chips
~ your favorite bbq sauce
In a large pot, boil the squirrel in water seasoned with the salt, pepper, garlic powder and onion powder for 1 hour or until tender.
In the meantime, soak the hickory chips in water. Light the charcoal and let them get white hot. Place them to one side of your grill.
Remove the squirrel from the water and pat dry. Coat with your favorite dry rub.
Add one handful of wood chips to the hot coals.
Place squirrel on grill across from the hot coals. Cover and smoke for 1 hour. Add a handful of wood chips every half hour.
Add last of the wood chips and baste squirrel with bbq sauce. Smoke for another half hour basting another 3 - 4 times.
Serve with mashed potatoes, sweet corn and buttermilk bisquits.
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Barbarian! You, Sir, are advocating Squirrelicide! I give you fair warning- I am going to ask ALL of my relatives to carpet all the walking areas around your home with acorns! I hope you slip, fall and land on my nuts!
Signed:
An Enraged Kirby
BBQ )$(#*#($(
~ 4 %^(($*#$#%, quartered
~ 3 tbsp salt
~ 2 tsp pepper
~ 1 tsp garlic powder
~ 1 tsp onion powder
~ your favorite dry rub
~ charcoal briquets
~ 3 handfuls hickory chips
~ your favorite bbq sauce
In a large pot, boil the )%*(#$*# in water seasoned with the salt, pepper, garlic powder and onion powder for 1 hour or until tender.
In the meantime, soak the hickory chips in water. Light the charcoal and let them get white hot. Place them to one side of your grill.
Remove the %()($*#(% from the water and pat dry. Coat with your favorite dry rub.
Add one handful of wood chips to the hot coals.
Place &**^*$%&$ on grill across from the hot coals. Cover and smoke for 1 hour. Add a handful of wood chips every half hour.
Add last of the wood chips and baste (($*%$& with bbq sauce. Smoke for another half hour basting another 3 - 4 times.
Serve with mashed potatoes, sweet corn and buttermilk bisquits.
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BBQ Squirrel
~ 4 squirrels, quartered
~ 3 tbsp salt
~ 2 tsp pepper
~ 1 tsp garlic powder
~ 1 tsp onion powder
~ your favorite dry rub
~ charcoal briquets
~ 3 handfuls hickory chips
~ your favorite bbq sauce
In a large pot, boil the squirrel in water seasoned with the salt, pepper, garlic powder and onion powder for 1 hour or until tender.
In the meantime, soak the hickory chips in water. Light the charcoal and let them get white hot. Place them to one side of your grill.
Remove the squirrel from the water and pat dry. Coat with your favorite dry rub.
Add one handful of wood chips to the hot coals.
Place squirrel on grill across from the hot coals. Cover and smoke for 1 hour. Add a handful of wood chips every half hour.
Add last of the wood chips and baste squirrel with bbq sauce. Smoke for another half hour basting another 3 - 4 times.
Serve with mashed potatoes, sweet corn and buttermilk bisquits.
Barbarian! You, Sir, are advocating Squirrelicide! I give you fair warning- I am going to ask ALL of my relatives to carpet all the walking areas around your home with acorns! I hope you slip, fall and land on my nuts!
Signed:
An Enraged Kirby
:rotflmao: :rotflmao: :rotflmao:
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Everybody knows that squirrel is best served on a stick!!
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Haven't had squirrel since , well, a long time! Used to make stew. Pretty good actually. A lot of the buggers around my house, but the wife would not go for it!
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Ok this is my favorite soup recipe and since its getting cold outside we started making it again.
SAUSAGE SOUP
1/2 large onion, chopped and browned
5 Italian sausage links, opened, skins removed and browned in small pieces
(I also use Italian turkey sausage, which I buy in bulk, not links, 20 oz package)
1/2 Cup Orzo (pasta)
4 Cups chicken broth
1 36 oz can diced tomatoes
1/4 teaspoon salt
Chopped fresh basil (optional)
Simmer soup 1/2 hour and serve with fresh basil
EDIT: Repost, still worth it.
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Holy thread resurrection Batman! This sounds good and easy to make. I'm going to try it.
Ok this is my favorite soup recipe and since its getting cold outside we started making it again.
SAUSAGE SOUP
1/2 large onion, chopped and browned
5 Italian sausage links, opened, skins removed and browned in small pieces
(I also use Italian turkey sausage, which I buy in bulk, not links, 20 oz package)
1/2 Cup Orzo (pasta)
4 Cups chicken broth
1 36 oz can diced tomatoes
1/4 teaspoon salt
Chopped fresh basil (optional)
Simmer soup 1/2 hour and serve with fresh basil
EDIT: Repost, still worth it.
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BBQ Squirrel
~ 4 squirrels, quartered
~ 3 tbsp salt
~ 2 tsp pepper
~ 1 tsp garlic powder
~ 1 tsp onion powder
~ your favorite dry rub
~ charcoal briquets
~ 3 handfuls hickory chips
~ your favorite bbq sauce
In a large pot, boil the squirrel in water seasoned with the salt, pepper, garlic powder and onion powder for 1 hour or until tender.
In the meantime, soak the hickory chips in water. Light the charcoal and let them get white hot. Place them to one side of your grill.
Remove the squirrel from the water and pat dry. Coat with your favorite dry rub.
Add one handful of wood chips to the hot coals.
Place squirrel on grill across from the hot coals. Cover and smoke for 1 hour. Add a handful of wood chips every half hour.
Add last of the wood chips and baste squirrel with bbq sauce. Smoke for another half hour basting another 3 - 4 times.
Serve with mashed potatoes, sweet corn and buttermilk bisquits.
Since it's resurrected already...
Reminiscent of that Christmas standard : (my apologies to Kirby...)
Chipmunks roasting on an open fire,
Hot sauce dripping from their toes,
Yuletide squirrels fresh-filleted by the choir
They poked hot skewers through their noses
Everybody knows some pepper and a garlic clove
Help to keep make them seasoned right
Tiny rats with a crisp golden coat
Will really hit the spot tonight
And now when Santa sees his tray
There'll be some homemade chipmunk jerky for his sleigh
And every hungry child is gonna spy
To see if chipmunks really sing when they fry
And so I'm brushing on some honey glaze
To keep them crisp and juicy too
Let's hope they get served, many times many ways
Tasty chipmunks, good food
And so I'm offering some recipes
From chipmunk pie to chipmunk stew
I'm not really sad that it ended this way
Furry chimpunks...screw you!
! No longer available (http://www.youtube.com/watch?v=n3M7IR6jkpc#)
Jamie