Title: Recipes--Your Specialty
Post by: black on September 28, 2011, 01:48:58 PM
Post by: black on September 28, 2011, 01:48:58 PM
Seems like most people (with the exception of me) have at least one dish that they excell at and don't mind sharing the recipe.
As a man of much knowledge, but little action, I want to move my culinary skills beyond eating carry-out while watching a cooking show (or depending on my kick-ass chef of a girlyfriend to cook for me). If you are so inclinded, please post a favorite recipe/specialty of yours. If things pan out (and I can do some of them without burning down the house/poisoning anyone), maybe a review thread would be in order.
Thanks in advance, you kitchen geniuses.
As a man of much knowledge, but little action, I want to move my culinary skills beyond eating carry-out while watching a cooking show (or depending on my kick-ass chef of a girlyfriend to cook for me). If you are so inclinded, please post a favorite recipe/specialty of yours. If things pan out (and I can do some of them without burning down the house/poisoning anyone), maybe a review thread would be in order.
Thanks in advance, you kitchen geniuses.
Title: Re: Recipes--Your Specialty
Post by: The Shocker on September 28, 2011, 02:14:36 PM
Post by: The Shocker on September 28, 2011, 02:14:36 PM
I make a kick ass shrimp stew.
Make a roux.
Then fry the holy trinity in the roux.
Add at least six cups shrimp stock, chicken stock or duck stock.
Add salt to taste, some white pepper, as much garlic as you like, a bay leaf, a can of tomato sauce, some tomato paste and hot sauce.
Simmer for hours, the longer the better.
About 15 mins before serving throw in at least 2 lbs peeled shrimp. The more and the bigger the better.
Serve over sticky white rice with garlic bread and a fresh salad.
Enjoy!
Make a roux.
Then fry the holy trinity in the roux.
Add at least six cups shrimp stock, chicken stock or duck stock.
Add salt to taste, some white pepper, as much garlic as you like, a bay leaf, a can of tomato sauce, some tomato paste and hot sauce.
Simmer for hours, the longer the better.
About 15 mins before serving throw in at least 2 lbs peeled shrimp. The more and the bigger the better.
Serve over sticky white rice with garlic bread and a fresh salad.
Enjoy!
Title: Re: Recipes--Your Specialty
Post by: Chovie D on September 28, 2011, 04:32:36 PM
Post by: Chovie D on September 28, 2011, 04:32:36 PM
I hesitate to call this one a recipe and its far from my specialty or the best thing I make but several people have asked me about it over the years since we used to make these at the old emission fests and featured the recipe and photo on our last cd cover so....
Filet Buckaroos:
Ingredients:
flank steaks
dill pickle wedges
mustard
toothpicks
Procedure:
your flank steaks should be reasonably thin, say 1/4 to 1/2 inch thick?
slather one side of flank steak with mustard,place dill pickle wedge in middle of flank steak and roll it up so the meat flaps cover your pickle :D, secure with toothpicks and grill over charcoal. enjoy with a fermented malted barley beverage
Filet Buckaroos:
Ingredients:
flank steaks
dill pickle wedges
mustard
toothpicks
Procedure:
your flank steaks should be reasonably thin, say 1/4 to 1/2 inch thick?
slather one side of flank steak with mustard,place dill pickle wedge in middle of flank steak and roll it up so the meat flaps cover your pickle :D, secure with toothpicks and grill over charcoal. enjoy with a fermented malted barley beverage
Title: Re: Recipes--Your Specialty
Post by: GodShifter on September 28, 2011, 04:56:11 PM
Post by: GodShifter on September 28, 2011, 04:56:11 PM
Hey, I'm in that video! ;D
By the way, those damn Buckaroos were great.
By the way, those damn Buckaroos were great.
Title: Re: Recipes--Your Specialty
Post by: Discö Rice on September 28, 2011, 05:10:32 PM
Post by: Discö Rice on September 28, 2011, 05:10:32 PM
I recognize linda, john, and chovie. GS - I have no idea what you look like.
Title: Re: Recipes--Your Specialty
Post by: Chovie D on September 28, 2011, 05:11:43 PM
Post by: Chovie D on September 28, 2011, 05:11:43 PM
Quote from: Discö Rice on September 28, 2011, 05:10:32 PM
I recognize linda, john, and chovie. GS - I have no idea what you look like.
big guy with long hair.
good times!
The funny guy with the mustache and cop shades is T.B. our bass player. God i miss that kid. 8)
Title: Re: Recipes--Your Specialty
Post by: GodShifter on September 28, 2011, 05:14:03 PM
Post by: GodShifter on September 28, 2011, 05:14:03 PM
Yep, I remember talking with him. Very nice guy. You were/are too, Chovis!
Title: Re: Recipes--Your Specialty
Post by: The Shocker on September 28, 2011, 06:03:30 PM
Post by: The Shocker on September 28, 2011, 06:03:30 PM
What a fucking sausagefest.
Title: Re: Recipes--Your Specialty
Post by: peoplething on September 28, 2011, 06:08:21 PM
Post by: peoplething on September 28, 2011, 06:08:21 PM
A couple weeks ago I bar-b-qued a whole turkey. Came out OK, but far from a specialty.
I will master that.
For a 'specialty', I would say fast & fresh homemade tomato sauce. Sounds basic, but when you consider how much stuff you can use it in, it's a good starting point for great food.
3 lbs fresh tomatoes
2-3 cloves crushed garlic
1/8 cup olive oil
1/2 - 1 teaspoon sea salt
Oregano & Basil to taste - depending on what you use it for go heavier or lighter on either.
cube tomato's
throw everything in a pot
Bring to boil with occasional stirring, reduce heat and simmer until chunky-paste like consistency (20m)
Remove from heat and use hand (stick) blender to puree
3lbs will give you about 1.5 pints of sauce
use it to make whatever you're going to make, as long as it can be cooked for about another 30m for the tomato's sugars to completely break down.
I will master that.
For a 'specialty', I would say fast & fresh homemade tomato sauce. Sounds basic, but when you consider how much stuff you can use it in, it's a good starting point for great food.
3 lbs fresh tomatoes
2-3 cloves crushed garlic
1/8 cup olive oil
1/2 - 1 teaspoon sea salt
Oregano & Basil to taste - depending on what you use it for go heavier or lighter on either.
cube tomato's
throw everything in a pot
Bring to boil with occasional stirring, reduce heat and simmer until chunky-paste like consistency (20m)
Remove from heat and use hand (stick) blender to puree
3lbs will give you about 1.5 pints of sauce
use it to make whatever you're going to make, as long as it can be cooked for about another 30m for the tomato's sugars to completely break down.
Title: Re: Recipes--Your Specialty
Post by: Discö Rice on September 28, 2011, 06:38:00 PM
Post by: Discö Rice on September 28, 2011, 06:38:00 PM
hints^ - frappe (goo-ify the fucker) a carrot, toss it in, cook low and slow. always use fresh basil.
Title: Re: Recipes--Your Specialty
Post by: Jor el on September 28, 2011, 06:56:55 PM
Post by: Jor el on September 28, 2011, 06:56:55 PM
Low & Slow, That is the Tempo
I never got to enjoy the filet buckaroos, because I wasn't in the Patio Clique.
Title: Re: Recipes--Your Specialty
Post by: Chovie D on September 28, 2011, 07:16:08 PM
Post by: Chovie D on September 28, 2011, 07:16:08 PM
Quote from: Jor el on September 28, 2011, 06:56:55 PM
Low & Slow, That is the Tempo
I never got to enjoy the filet buckaroos, because I wasn't in the Patio Clique.
everyone was welcome. we took our bands pay for the show (after hotel and gas) and bought food, charcoal, a small grill etc at a nearby grocery store so that we could dine with/feed the great unwashed masses. This was before they had food vendors at emish. We figured it would be more fun to "eat and great" rather than have an extra $20 each in our wallets for the ride home. Sorry we missed you Jor El.
Title: Re: Recipes--Your Specialty
Post by: GodShifter on September 28, 2011, 08:52:00 PM
Post by: GodShifter on September 28, 2011, 08:52:00 PM
If memory serves, there was one vendor at that Emissions. Some dude was selling bar-b-cue sandwiches outside where the bands would load in. But that was it.
/sausage fest
/sausage fest
Title: Re: Recipes--Your Specialty
Post by: Jötun on September 28, 2011, 11:03:19 PM
Post by: Jötun on September 28, 2011, 11:03:19 PM
I fix a fucking mean glass of water.
I'd post the recipe but I refuse to relinquish my secrets.
I'd post the recipe but I refuse to relinquish my secrets.
Title: Re: Recipes--Your Specialty
Post by: mortlock on September 29, 2011, 02:21:38 AM
Post by: mortlock on September 29, 2011, 02:21:38 AM
tomato sauce..my grandfathers/passed on to my mom and on to me recipe..pork, sausage, meatballs..fresh basil..olive oil.
its hard for me to put into words..i just have to make it for whoever wants some..
i like it over spaghetti, cavatelli or riggggatoni..
its hard for me to put into words..i just have to make it for whoever wants some..
i like it over spaghetti, cavatelli or riggggatoni..
Title: Re: Recipes--Your Specialty
Post by: black on September 29, 2011, 11:03:51 AM
Post by: black on September 29, 2011, 11:03:51 AM
*checking on flights to mortlock's area*
Title: Re: Recipes--Your Specialty
Post by: Chovie D on September 29, 2011, 02:54:21 PM
Post by: Chovie D on September 29, 2011, 02:54:21 PM
yeah I got my grandma Circellis recipe for sauce..fucking bomb. sometime throw some ribs in the sauce and juts let em simmer for hours ot the meat juts falls off the bones. Mama Mia.
Title: Re: Recipes--Your Specialty
Post by: Jor el on September 29, 2011, 09:44:04 PM
Post by: Jor el on September 29, 2011, 09:44:04 PM
Quote from: GodShifter on September 28, 2011, 08:52:00 PM
If memory serves, there was one vendor at that Emissions. Some dude was selling bar-b-cue sandwiches outside where the bands would load in.
We were aboot 15' away from Lou's BBQ when you pissed me off.
But I'm over it now.
Title: Re: Recipes--Your Specialty
Post by: GodShifter on September 29, 2011, 09:51:40 PM
Post by: GodShifter on September 29, 2011, 09:51:40 PM
Dude, are you serious? What did I do? I know I was kind of drunk that whole weekend, but I cannot remember having a run in with anyone at all ??? Damn, I feel bad :-\
Title: Re: Recipes--Your Specialty
Post by: mortlock on September 30, 2011, 12:28:27 AM
Post by: mortlock on September 30, 2011, 12:28:27 AM
Quote from: Chovie D on September 29, 2011, 02:54:21 PMpork ribs would be insane..i usually use boneless pork but im thinking i need to try this..you def get extra flavor from the bones..
yeah I got my grandma Circellis recipe for sauce..fucking bomb. sometime throw some ribs in the sauce and juts let em simmer for hours ot the meat juts falls off the bones. Mama Mia.
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on September 30, 2011, 09:32:31 AM
Post by: MadJohnShaft on September 30, 2011, 09:32:31 AM
Hey There's Godshifter@!
Who'd the guy standing in front of the van in a dark tshirt at the 14 second mark?
Who'd the guy standing in front of the van in a dark tshirt at the 14 second mark?
Title: Re: Recipes--Your Specialty
Post by: GodShifter on September 30, 2011, 09:53:24 AM
Post by: GodShifter on September 30, 2011, 09:53:24 AM
That is Jeff/rocktard/super sludge.
Title: Re: Recipes--Your Specialty
Post by: Jor el on October 01, 2011, 12:28:56 PM
Post by: Jor el on October 01, 2011, 12:28:56 PM
Quote from: GodShifter on September 29, 2011, 09:51:40 PM
Dude, are you serious? What did I do? I know I was kind of drunk that whole weekend, but I cannot remember having a run in with anyone at all ??? Damn, I feel bad :-\
Solace was talking at me, and you stumbled in and jacked the conversation.
I should actually thank you, because as you know, he has a habit of foaming at the mouth while speaking.
Hey Solace: Say it, Don't spray it.
Title: Re: Recipes--Your Specialty
Post by: Discö Rice on October 01, 2011, 12:51:31 PM
Post by: Discö Rice on October 01, 2011, 12:51:31 PM
Jor El - srl.com's resident sensitive soul.
Title: Re: Recipes--Your Specialty
Post by: GodShifter on October 01, 2011, 12:57:13 PM
Post by: GodShifter on October 01, 2011, 12:57:13 PM
Quote from: Jor el on October 01, 2011, 12:28:56 PMQuote from: GodShifter on September 29, 2011, 09:51:40 PM
Dude, are you serious? What did I do? I know I was kind of drunk that whole weekend, but I cannot remember having a run in with anyone at all ??? Damn, I feel bad :-\
Solace was talking at me, and you stumbled in and jacked the conversation.
I should actually thank you, because as you know, he has a habit of foaming at the mouth while speaking.
Hey Solace: Say it, Don't spray it.
Oh yeah, that was when Tommy was talking about the Sugartooth deal? I vaguely remember that now. Oddly, though, I don't even remember saying anything. I remember just listening. Apparently, I was mistaken.
Title: Re: Recipes--Your Specialty
Post by: Jor el on October 01, 2011, 01:41:25 PM
Post by: Jor el on October 01, 2011, 01:41:25 PM
Did you get a copy of the Sugartooth deal?
I ended up getting a compound disk in the mail.
Title: Re: Recipes--Your Specialty
Post by: GodShifter on October 01, 2011, 02:43:44 PM
Post by: GodShifter on October 01, 2011, 02:43:44 PM
I got a rock.
Title: Re: Recipes--Your Specialty
Post by: Jor el on October 01, 2011, 04:13:30 PM
Post by: Jor el on October 01, 2011, 04:13:30 PM
It is that time of year.
Title: Re: Recipes--Your Specialty
Post by: RAGER on October 02, 2011, 11:49:02 AM
Post by: RAGER on October 02, 2011, 11:49:02 AM
last night I made one of my specialties.
Pozole Roja
Get your self some country pork ribs and put them in a big pot, pour over some water to about cover, salt, then bring to boil them back to simmer. Meanwhile take out your dried anaheim chiles or what ever dried red chiles (not the hot little arbol one but the bif red dried ones). Boil some ater and put about 5 or 6 of those chiles ina glass bowl and opur the ater over them. let em steep for about an hour. Chop up an onion and mash a couple cloves of garlic. Lift out the chiles from the water and take the seeds and pulp out. Put the chiles, the onion, and garlic in a blender with some of the steeping water and a little bit of salt and puree.
Pull the meat out of the water and chop into bite sized pieces and back into the water. Add however much of the chile mixture you want to give a nice red flavorful color. Add in one large can of hominy and some Mexican dried oregano and maybe a little more salt. simmer for about 30 mins more.
Serve in bowls with shredded lettuce, chips or fried tortilla strips, avocado, more dried oregano, and lots of fresh squeezed lime juice.
Pozole Roja
Get your self some country pork ribs and put them in a big pot, pour over some water to about cover, salt, then bring to boil them back to simmer. Meanwhile take out your dried anaheim chiles or what ever dried red chiles (not the hot little arbol one but the bif red dried ones). Boil some ater and put about 5 or 6 of those chiles ina glass bowl and opur the ater over them. let em steep for about an hour. Chop up an onion and mash a couple cloves of garlic. Lift out the chiles from the water and take the seeds and pulp out. Put the chiles, the onion, and garlic in a blender with some of the steeping water and a little bit of salt and puree.
Pull the meat out of the water and chop into bite sized pieces and back into the water. Add however much of the chile mixture you want to give a nice red flavorful color. Add in one large can of hominy and some Mexican dried oregano and maybe a little more salt. simmer for about 30 mins more.
Serve in bowls with shredded lettuce, chips or fried tortilla strips, avocado, more dried oregano, and lots of fresh squeezed lime juice.
Title: Re: Recipes--Your Specialty
Post by: demon gal on October 02, 2011, 12:40:25 PM
Post by: demon gal on October 02, 2011, 12:40:25 PM
(http://img.photobucket.com/albums/v604/demongal/IMG_5526.jpg)
lunch
lunch
Title: Re: Recipes--Your Specialty
Post by: RAGER on October 02, 2011, 12:43:56 PM
Post by: RAGER on October 02, 2011, 12:43:56 PM
Frittata?
Title: Re: Recipes--Your Specialty
Post by: demon gal on October 02, 2011, 01:02:22 PM
Post by: demon gal on October 02, 2011, 01:02:22 PM
Broccoli and mushroom quiche.
Title: Re: Recipes--Your Specialty
Post by: RAGER on October 02, 2011, 01:15:54 PM
Post by: RAGER on October 02, 2011, 01:15:54 PM
I would have that with a radicchio salad. Another one of my specialties.
Dice half a head of radicchio. Chill a small serving bowl. Make a simple vinaigrette, add copious amount of pecroino romano or parmesan, chop tblsp of fresh tarragon, cut up some greek peperoncinis or green olives, toss all with store bought or home made croutons. Serve with chilled forks. Yummmm
Dice half a head of radicchio. Chill a small serving bowl. Make a simple vinaigrette, add copious amount of pecroino romano or parmesan, chop tblsp of fresh tarragon, cut up some greek peperoncinis or green olives, toss all with store bought or home made croutons. Serve with chilled forks. Yummmm
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on October 02, 2011, 02:06:54 PM
Post by: MadJohnShaft on October 02, 2011, 02:06:54 PM
I made a Chicken Posole the other weekend, turned out great.
Title: Re: Recipes--Your Specialty
Post by: RAGER on October 02, 2011, 02:09:18 PM
Post by: RAGER on October 02, 2011, 02:09:18 PM
Quote from: MadJohnShaft on October 02, 2011, 02:06:54 PMRoja, verde or blanco?
I made a Chicken Posole the other weekend, turned out great.
Title: Re: Recipes--Your Specialty
Post by: mortlock on October 03, 2011, 12:28:59 AM
Post by: mortlock on October 03, 2011, 12:28:59 AM
broccoli and macaroni
saute broccoli florettes in olive oil..add garlic salt and black pepper.
be generous with the olive oil..toss with macaroni..top with romano cheese..serve.
saute broccoli florettes in olive oil..add garlic salt and black pepper.
be generous with the olive oil..toss with macaroni..top with romano cheese..serve.
Title: Re: Recipes--Your Specialty
Post by: black on October 03, 2011, 05:10:36 PM
Post by: black on October 03, 2011, 05:10:36 PM
Damn, I'm loving everything on this page so far. I'm not really big on pork (love the taste but it seems to mess with my innards if I eat more than just a bit), so the chicken posole deal sounds great.
Having three chickens in my backyard (that's right mjs, backyard chickens!) I have come to love the quiche (with fresh eggs, of course) in it's many incarnations. I am curious though if you make your own crust, dg? I admit to cheesing out sometimes and taking the lazy route--frozen pie shells. Thanks for the picture too.
mortlock's broccoli and macaroni is making my stomach growl.
If y'all can, post some pictures of your culinary creations. It will aid me in both my attempts to re-create your recipes and to fantasize that I am a guest at y'all's table.
Having three chickens in my backyard (that's right mjs, backyard chickens!) I have come to love the quiche (with fresh eggs, of course) in it's many incarnations. I am curious though if you make your own crust, dg? I admit to cheesing out sometimes and taking the lazy route--frozen pie shells. Thanks for the picture too.
mortlock's broccoli and macaroni is making my stomach growl.
If y'all can, post some pictures of your culinary creations. It will aid me in both my attempts to re-create your recipes and to fantasize that I am a guest at y'all's table.
Title: Re: Recipes--Your Specialty
Post by: demon gal on October 03, 2011, 07:15:10 PM
Post by: demon gal on October 03, 2011, 07:15:10 PM
That was a total frozen cheat crust. I have made pie crust before but it was a pain in the ass and I didn't do a great job at it. I just ordered a food processor so I'll attempt it again, I hear it's a snap in a food processor.
Man when I was in Poland the last two times we would get eggs from my brother in law's chicken butts. All I wanted to eat day and night was scrambled eggs. Heaven!
Man when I was in Poland the last two times we would get eggs from my brother in law's chicken butts. All I wanted to eat day and night was scrambled eggs. Heaven!
Title: Re: Recipes--Your Specialty
Post by: Jor el on October 03, 2011, 07:47:30 PM
Post by: Jor el on October 03, 2011, 07:47:30 PM
Did the chickens have a door on their hatchery?
You know, for privacy?
Title: Re: Recipes--Your Specialty
Post by: demon gal on October 03, 2011, 09:21:40 PM
Post by: demon gal on October 03, 2011, 09:21:40 PM
Nope. No doors, no privacy in Poland.
Title: Re: Recipes--Your Specialty
Post by: The Shocker on October 04, 2011, 12:00:07 PM
Post by: The Shocker on October 04, 2011, 12:00:07 PM
Quote from: demon gal on October 03, 2011, 07:15:10 PM
That was a total frozen cheat crust. I have made pie crust before but it was a pain in the ass and I didn't do a great job at it. I just ordered a food processor so I'll attempt it again, I hear it's a snap in a food processor.
Man when I was in Poland the last two times we would get eggs from my brother in law's chicken butts. All I wanted to eat day and night was scrambled eggs. Heaven!
One of my employees raises chickens and brought me a half dozen fresh eggs yesterday! My dummy wife won't eat them cause the shells look "weird" More for me.
Gonna fix one of my favorites: Sausage, eggs and rice. Chop up a little (or a lot) of your favorite sausage. Any kind works, bacon does too. Fry it up, then take some cooked rice and fry it up with the sausage. Once warmed, scramble some eggs in it. Salt, pepper, hot sauce and top with shredded cheese. My current favorite cheese for it is Kroger's shredded Habanero cheddar.
Title: Re: Recipes--Your Specialty
Post by: grimniggzy on October 04, 2011, 12:38:04 PM
Post by: grimniggzy on October 04, 2011, 12:38:04 PM
Quote from: deaner33 on October 04, 2011, 12:00:07 PMQuote from: demon gal on October 03, 2011, 07:15:10 PM
That was a total frozen cheat crust. I have made pie crust before but it was a pain in the ass and I didn't do a great job at it. I just ordered a food processor so I'll attempt it again, I hear it's a snap in a food processor.
Man when I was in Poland the last two times we would get eggs from my brother in law's chicken butts. All I wanted to eat day and night was scrambled eggs. Heaven!
One of my employees raises chickens and brought me a half dozen fresh eggs yesterday! My dummy wife won't eat them cause the shells look "weird" More for me.
Gonna fix one of my favorites: Sausage, eggs and rice. Chop up a little (or a lot) of your favorite sausage. Any kind works, bacon does too. Fry it up, then take some cooked rice and fry it up with the sausage. Once warmed, scramble some eggs in it. Salt, pepper, hot sauce and top with shredded cheese. My current favorite cheese for it is Kroger's shredded Habanero cheddar.
damn, this sounds fuckin delicious.
Title: Re: Recipes--Your Specialty
Post by: demon gal on October 04, 2011, 12:42:22 PM
Post by: demon gal on October 04, 2011, 12:42:22 PM
Quote from: deaner33 on October 04, 2011, 12:00:07 PMSounds awesome but I would replace the rice with hash brown potatoes.Quote from: demon gal on October 03, 2011, 07:15:10 PM
That was a total frozen cheat crust. I have made pie crust before but it was a pain in the ass and I didn't do a great job at it. I just ordered a food processor so I'll attempt it again, I hear it's a snap in a food processor.
Man when I was in Poland the last two times we would get eggs from my brother in law's chicken butts. All I wanted to eat day and night was scrambled eggs. Heaven!
One of my employees raises chickens and brought me a half dozen fresh eggs yesterday! My dummy wife won't eat them cause the shells look "weird" More for me.
Gonna fix one of my favorites: Sausage, eggs and rice. Chop up a little (or a lot) of your favorite sausage. Any kind works, bacon does too. Fry it up, then take some cooked rice and fry it up with the sausage. Once warmed, scramble some eggs in it. Salt, pepper, hot sauce and top with shredded cheese. My current favorite cheese for it is Kroger's shredded Habanero cheddar.
Title: Re: Recipes--Your Specialty
Post by: grimniggzy on October 04, 2011, 12:48:01 PM
Post by: grimniggzy on October 04, 2011, 12:48:01 PM
Quote from: demon gal on October 04, 2011, 12:42:22 PMQuote from: deaner33 on October 04, 2011, 12:00:07 PMSounds awesome but I would replace the rice with hash brown potatoes.Quote from: demon gal on October 03, 2011, 07:15:10 PM
That was a total frozen cheat crust. I have made pie crust before but it was a pain in the ass and I didn't do a great job at it. I just ordered a food processor so I'll attempt it again, I hear it's a snap in a food processor.
Man when I was in Poland the last two times we would get eggs from my brother in law's chicken butts. All I wanted to eat day and night was scrambled eggs. Heaven!
One of my employees raises chickens and brought me a half dozen fresh eggs yesterday! My dummy wife won't eat them cause the shells look "weird" More for me.
Gonna fix one of my favorites: Sausage, eggs and rice. Chop up a little (or a lot) of your favorite sausage. Any kind works, bacon does too. Fry it up, then take some cooked rice and fry it up with the sausage. Once warmed, scramble some eggs in it. Salt, pepper, hot sauce and top with shredded cheese. My current favorite cheese for it is Kroger's shredded Habanero cheddar.
I'd be down for either/both
Title: Re: Recipes--Your Specialty
Post by: The Shocker on October 04, 2011, 12:53:40 PM
Post by: The Shocker on October 04, 2011, 12:53:40 PM
Well it's usually done with leftovers and we have rice a lot more often than hashbrowns, but yeah your idea sounds awesome too.
Title: Re: Recipes--Your Specialty
Post by: demon gal on October 04, 2011, 12:56:04 PM
Post by: demon gal on October 04, 2011, 12:56:04 PM
I make scrambled eggs with pieces of browned kielbasa and chives or green onions. Sooooo good.
Title: Re: Recipes--Your Specialty
Post by: The Shocker on October 04, 2011, 01:04:29 PM
Post by: The Shocker on October 04, 2011, 01:04:29 PM
Quote from: demon gal on October 04, 2011, 12:56:04 PM
I make scrambled eggs with pieces of browned kielbasa and chives or green onions. Sooooo good.
I've thought about adding green onions to my sausage, rice and cheese. Will try it.
I think that is the sign of a good cook - being willing to experiment with your dishes. They can always be improved in some slight way. Also taking constructive criticism of your cooking. That's where my wife fails. She's not flexible with her cooking and gets her feelings hurt about any suggestions towards changing the dish.
Also, I cook for my enjoyment not to please someone else. If I like it, it's good. I don't need validation from someone else. My wife's mother is a good cook, but if you don't praise her cooking more than once she thinks you don't like it. Fuck that noise. I say it's good, it's good. Don't fish for more compliments Lou.
Title: Re: Recipes--Your Specialty
Post by: demon gal on October 04, 2011, 01:19:48 PM
Post by: demon gal on October 04, 2011, 01:19:48 PM
My mother was an excellent cook. She had the gift of tasting something and figuring out every ingredient in it. She never used recipes nor did she ever measure anything. However she was extremely critical of everyone else's cooking and when she cooked suggestions were never welcome. When she got sick she didn't have the energy to cook so she would just sit in the kitchen and tell us what to do but she was extremely nervous and would get mad at the slightest variations or question. It was impossible to get anything done. I'm a little bit of a terror in the kitchen too. I have a hard time watching other people cook and not saying anything if I think there's a better way of doing something. If someone else cooks I try to stay out of the kitchen.
Title: Re: Recipes--Your Specialty
Post by: RAGER on October 04, 2011, 02:36:07 PM
Post by: RAGER on October 04, 2011, 02:36:07 PM
i fi go to someones house for dinner i often take over in the kitchen. i think that's why they have me over.
Title: Re: Recipes--Your Specialty
Post by: black on October 04, 2011, 03:52:20 PM
Post by: black on October 04, 2011, 03:52:20 PM
*PM-ing my address to RAGER*
Title: Re: Recipes--Your Specialty
Post by: black on October 04, 2011, 03:57:55 PM
Post by: black on October 04, 2011, 03:57:55 PM
Actually-not to sound too much like Hydrozeen/Dark War- I would dig the idea of a StonerRock/Metal fest cook-off. You know, where a core group of y'all tour the country and set up a kitchen in each town and melt faces (taste buds?) with your culinary prowesses. Or maybe a potluck. Or perhaps I could just invite myself to all y'all's homes for supper ;D?
Title: Re: Recipes--Your Specialty
Post by: demon gal on October 04, 2011, 04:00:23 PM
Post by: demon gal on October 04, 2011, 04:00:23 PM
Black, consider yourself invited for some whiskey pot roast.
Title: Re: Recipes--Your Specialty
Post by: black on October 04, 2011, 04:49:46 PM
Post by: black on October 04, 2011, 04:49:46 PM
Yummmm!!
And thank you!
And thank you!
Title: Re: Recipes--Your Specialty
Post by: demon gal on October 10, 2011, 07:53:49 AM
Post by: demon gal on October 10, 2011, 07:53:49 AM
I baked apple, cranberry, carrot muffins yesterday. They taste healthy, I don't like them.
Title: Re: Recipes--Your Specialty
Post by: RAGER on October 10, 2011, 12:12:43 PM
Post by: RAGER on October 10, 2011, 12:12:43 PM
little neck clams steamed in pilsner with garlic bread sticks last night.
Title: Re: Recipes--Your Specialty
Post by: RAGER on October 10, 2011, 08:40:28 PM
Post by: RAGER on October 10, 2011, 08:40:28 PM
i just made a batch of sauerkraut. should be able to start tasting it in about a week or so.
Title: Re: Recipes--Your Specialty
Post by: mortlock on October 11, 2011, 12:44:03 AM
Post by: mortlock on October 11, 2011, 12:44:03 AM
(http://www.freesnatcher.com/wp-content/uploads/2011/08/zatarains-rice.jpg?9d7bd4)
put it in a tortilla shell and top it with hot sauce, cheese, lettuce and sour cream..you got one hell of a burrito there..
put it in a tortilla shell and top it with hot sauce, cheese, lettuce and sour cream..you got one hell of a burrito there..
Title: Re: Recipes--Your Specialty
Post by: peoplething on October 11, 2011, 02:20:42 PM
Post by: peoplething on October 11, 2011, 02:20:42 PM
I've been experimenting with the recipe for a while, so while it's delicious, I wouldn't consider it a 'specialty'
bacon wrapped stuffed portabella shrooms
4-5 large portabellas stemmed and cleaned (cut off the fluffy white spore stuff under the cap if there is any there)
1lb pork sausage
1/2 cup cubed red pepper
1/2 cup cubed green pepper
1/2 cup minced white onion
1-2 Tbsp fresh tomato paste (or 1.5tsp-1Tbsp out of a can)
1 egg
1/8th cup bread crumbs
4-5 slices of thick cut, pretty lean bacon
salt, black pepper, sage, garlic, basil to taste
cook sausage, peppers and onion
drain on paper towel and allow to cool
in a bowl, kneed sausage and pepper mix with everything else except bacon
on a broiler pan rack **or some oven pan that allows the bacon grease to drain - not a cooky sheet!!!**** lay out a strip of bacon and place a mushroom cap in the middle of the strip top side down, so the underside of the shroom can be stuffed
form a half ball of sausage stuffing large enough to fill the under side of the cap and place and mold onto cap.
fold the bacon wings up and cross of stuffing
toothpick bacon thru stuffing to cap
repeat with the rest of the stuff untill all caps are used
bake on mid rack at ~400F for about 40m
(I think a dude on the old board did something similar in idea, but used liver,small caps, and pan fried them)
bacon wrapped stuffed portabella shrooms
4-5 large portabellas stemmed and cleaned (cut off the fluffy white spore stuff under the cap if there is any there)
1lb pork sausage
1/2 cup cubed red pepper
1/2 cup cubed green pepper
1/2 cup minced white onion
1-2 Tbsp fresh tomato paste (or 1.5tsp-1Tbsp out of a can)
1 egg
1/8th cup bread crumbs
4-5 slices of thick cut, pretty lean bacon
salt, black pepper, sage, garlic, basil to taste
cook sausage, peppers and onion
drain on paper towel and allow to cool
in a bowl, kneed sausage and pepper mix with everything else except bacon
on a broiler pan rack **or some oven pan that allows the bacon grease to drain - not a cooky sheet!!!**** lay out a strip of bacon and place a mushroom cap in the middle of the strip top side down, so the underside of the shroom can be stuffed
form a half ball of sausage stuffing large enough to fill the under side of the cap and place and mold onto cap.
fold the bacon wings up and cross of stuffing
toothpick bacon thru stuffing to cap
repeat with the rest of the stuff untill all caps are used
bake on mid rack at ~400F for about 40m
(I think a dude on the old board did something similar in idea, but used liver,small caps, and pan fried them)
Title: Re: Recipes--Your Specialty
Post by: James1214 on October 13, 2011, 05:05:44 PM
Post by: James1214 on October 13, 2011, 05:05:44 PM
finally....
back to the recipes, less talk more cook
Best MOTHERFUCKIN beer can chicken.... period
ingredients:
1 tall can Steel Reserve
1 chicken i like a "roaster" 6-7 lbs
10-15 cloves garlic, peeled or unpeeled, doesn't really matter
2 sprigs rosemary
dry rub of your choice
(here is my all purpose rub, recipe is all ratios, no fancy measuring you could make it by the tablespoon or by the gallon)
1 part kosher salt
1 part brown sugar
1/2 part black pepper
1/4 part smoked paprika
1/4 part granulated onion
1/4 part granulated garlic
1/8 part dry mustard
Hardware:
cooking twine
baking pan
meat thermometer
INSTRUCTIONS
Preheat oven, 425 no more, no less, this is way hotter then most recipes, but believe me, its better this way
Take your steel reserve, crack the can, pour yourself an 8-10 oz glass, pat yourself on the back, the hard work is done.
Pull rosemary off the sprigs, put into the can of steel reserve, do the same with the cloves of garlic just shove them in the opening of the can.
Take your rub and apply liberally to every part of the chicken inside and out.
Place the chicken on the can of steel reserve (looka likea big silver buttplug)
Take some twine and truss your bird, if you don't know what this means or how to do it, look it up, its easy
Place the whole arrangement on the baking pan standing upright on the can. Put this into your blisteringly hot 425 degree oven.
Wait 1 hour and check the temperature, in the thigh of the bird which should be 155-160 range. if it is pull it out, you want it to be close to 170 ultimately, but carryover will cause the temp to reach around 170 after resting for 10 minutes. After resting pull the bird off the can, cut it up and be blown away.
I believe the key to the recipe is the "high gravity" steel reserve, because alcohol boils off at a lower temperature than water (and there is more of it) it moistens the chicken more than another lower alcohol beer, also when you remove that alcohol the maltiness of the malt liquor really adds sweetness to the meat that is unexpected and delicious. In addition to this the aluminum cans they use are slightly thicker than other brands and I think this also aids in heat transfer to the chicken, cooking it more quickly without drying it out.
back to the recipes, less talk more cook
Best MOTHERFUCKIN beer can chicken.... period
ingredients:
1 tall can Steel Reserve
1 chicken i like a "roaster" 6-7 lbs
10-15 cloves garlic, peeled or unpeeled, doesn't really matter
2 sprigs rosemary
dry rub of your choice
(here is my all purpose rub, recipe is all ratios, no fancy measuring you could make it by the tablespoon or by the gallon)
1 part kosher salt
1 part brown sugar
1/2 part black pepper
1/4 part smoked paprika
1/4 part granulated onion
1/4 part granulated garlic
1/8 part dry mustard
Hardware:
cooking twine
baking pan
meat thermometer
INSTRUCTIONS
Preheat oven, 425 no more, no less, this is way hotter then most recipes, but believe me, its better this way
Take your steel reserve, crack the can, pour yourself an 8-10 oz glass, pat yourself on the back, the hard work is done.
Pull rosemary off the sprigs, put into the can of steel reserve, do the same with the cloves of garlic just shove them in the opening of the can.
Take your rub and apply liberally to every part of the chicken inside and out.
Place the chicken on the can of steel reserve (looka likea big silver buttplug)
Take some twine and truss your bird, if you don't know what this means or how to do it, look it up, its easy
Place the whole arrangement on the baking pan standing upright on the can. Put this into your blisteringly hot 425 degree oven.
Wait 1 hour and check the temperature, in the thigh of the bird which should be 155-160 range. if it is pull it out, you want it to be close to 170 ultimately, but carryover will cause the temp to reach around 170 after resting for 10 minutes. After resting pull the bird off the can, cut it up and be blown away.
I believe the key to the recipe is the "high gravity" steel reserve, because alcohol boils off at a lower temperature than water (and there is more of it) it moistens the chicken more than another lower alcohol beer, also when you remove that alcohol the maltiness of the malt liquor really adds sweetness to the meat that is unexpected and delicious. In addition to this the aluminum cans they use are slightly thicker than other brands and I think this also aids in heat transfer to the chicken, cooking it more quickly without drying it out.
Title: Re: Recipes--Your Specialty
Post by: RAGER on October 13, 2011, 06:12:45 PM
Post by: RAGER on October 13, 2011, 06:12:45 PM
I've never tried a beer can chicken. something about putting aluminum inside something while I cook it throws me. i don't even like to use foil. i do like to cook with beer though. But i usually use something pretty decent and would never consider Steele Reserve. I'm kind of snobby when it comes to food. Cooking /chefing is in my future i hope. never too late for a career change eh?
Title: Re: Recipes--Your Specialty
Post by: James1214 on October 13, 2011, 06:39:29 PM
Post by: James1214 on October 13, 2011, 06:39:29 PM
I am a food snob too, In addition to my everyday job (counter repair guy) and music and my special effects/film stuff, I am a chef for my mom's catering business and the food i cook is of the highest possible quality, I use locally sourced ingredients and the most meticulous preparation possible, (make our own mayo, pesto, chutney anything you can think of, bake all our pastries, smoke our own salmon etc) but sometimes its nice to have something so ridiculously easy, idiot proof and amazing tasting that its worth it.
If you don't make the recipe, you are missing out.... and possibly stupid.
Regarding Steel Reserve....
You would think it would be shit, I pretty much never drink the stuff (unless Im on a mission to forget how much things suck sometimes) however, its perfect for this application. As you aren't actually cooking with it or using it as an ingredient for sauce or whatever, but rather as a vehicle for aromatics (garlic and rosemary) and moisture.... the things you dislike about it are not as much of an issue. Step outside of your comfort zone and do it. It is worth it.
Regarding aluminum....
I'm sure somewhere someone has made a steel "beer can" that can replace the aluminum version. But I wouldn't worry about it, the beer in effect limits the temperature of the aluminum to 212 and there is no breakdown of the metal at all at that point. It's just not possible as the temps need to be more in the 600 degree range to become any sort of issue. (I have cast aluminum before and if memory serves the melting point is in the 650 range) aluminum off-gasses (in effect burning) at around 900 degrees, the temperatures involved are too great to achieve at home, and therefore aluminum is safe, I'd be more worried about the ink on the outside of the can if I was going to worry at all.
RANT over
If you don't make the recipe, you are missing out.... and possibly stupid.
Regarding Steel Reserve....
You would think it would be shit, I pretty much never drink the stuff (unless Im on a mission to forget how much things suck sometimes) however, its perfect for this application. As you aren't actually cooking with it or using it as an ingredient for sauce or whatever, but rather as a vehicle for aromatics (garlic and rosemary) and moisture.... the things you dislike about it are not as much of an issue. Step outside of your comfort zone and do it. It is worth it.
Regarding aluminum....
I'm sure somewhere someone has made a steel "beer can" that can replace the aluminum version. But I wouldn't worry about it, the beer in effect limits the temperature of the aluminum to 212 and there is no breakdown of the metal at all at that point. It's just not possible as the temps need to be more in the 600 degree range to become any sort of issue. (I have cast aluminum before and if memory serves the melting point is in the 650 range) aluminum off-gasses (in effect burning) at around 900 degrees, the temperatures involved are too great to achieve at home, and therefore aluminum is safe, I'd be more worried about the ink on the outside of the can if I was going to worry at all.
RANT over
Title: Re: Recipes--Your Specialty
Post by: black on October 13, 2011, 06:52:48 PM
Post by: black on October 13, 2011, 06:52:48 PM
Dropping science is not a rant.
Thanks for the info and the killer recipe.
Thanks for the info and the killer recipe.
Title: Re: Recipes--Your Specialty
Post by: RAGER on October 13, 2011, 07:11:28 PM
Post by: RAGER on October 13, 2011, 07:11:28 PM
That's great for you james. i still aint gonna put an aluminum can of shit beer in anything I cook.
i'm not stupid, i just have different standards apparently. And yeah the ink part I don't like either.
i'm not stupid, i just have different standards apparently. And yeah the ink part I don't like either.
Title: Re: Recipes--Your Specialty
Post by: James1214 on October 13, 2011, 07:24:43 PM
Post by: James1214 on October 13, 2011, 07:24:43 PM
Rager, I didnt think you were, 'twas hyperbole, and since i really want people to try the recipe (you included) and I feel that good food makes peeps happy and spreads love and harmony and all that jazz, here are some other options.
I personally think the aluminum is no problem, BUT for what its worth I also have one of these, its made of ceramic, and does the same thing, has great heat transfer. I like being able to throw away the can, and the simplicity of it. Also, If you do use ceramic I cant stress how important it is to soak the ceramic for at least 10 minutes in water before putting it in the oven or on the fire.
(http://www.kitchenworksinc.com/Images/LARGE/970286-CHICKEN-BEER-CAN-COOKER.jpg)
http://www.kitchenworksinc.com/CERAMIC-BEER-CAN-CHICKEN-COOKER-__970286.aspx (http://www.kitchenworksinc.com/CERAMIC-BEER-CAN-CHICKEN-COOKER-__970286.aspx)
also back to booze, a good quality one would work too, but the high alcohol percentage is key, I feel that ultimately people should make a recipe their own, so if you find a pear lambic or stout or anything makes good "beer can" chicken by all means, use it, and share it with the world
I personally think the aluminum is no problem, BUT for what its worth I also have one of these, its made of ceramic, and does the same thing, has great heat transfer. I like being able to throw away the can, and the simplicity of it. Also, If you do use ceramic I cant stress how important it is to soak the ceramic for at least 10 minutes in water before putting it in the oven or on the fire.
(http://www.kitchenworksinc.com/Images/LARGE/970286-CHICKEN-BEER-CAN-COOKER.jpg)
http://www.kitchenworksinc.com/CERAMIC-BEER-CAN-CHICKEN-COOKER-__970286.aspx (http://www.kitchenworksinc.com/CERAMIC-BEER-CAN-CHICKEN-COOKER-__970286.aspx)
also back to booze, a good quality one would work too, but the high alcohol percentage is key, I feel that ultimately people should make a recipe their own, so if you find a pear lambic or stout or anything makes good "beer can" chicken by all means, use it, and share it with the world
Title: Re: Recipes--Your Specialty
Post by: RAGER on October 13, 2011, 07:25:36 PM
Post by: RAGER on October 13, 2011, 07:25:36 PM
oh and if you want something ridiculously easy, idiot proof and amazing, try fresh oysters and a mignonette.
Title: Re: Recipes--Your Specialty
Post by: James1214 on October 13, 2011, 07:27:55 PM
Post by: James1214 on October 13, 2011, 07:27:55 PM
actually, and im not bullshitting, I got oysters from Tomales bay this morning.
Title: Re: Recipes--Your Specialty
Post by: RAGER on October 13, 2011, 07:29:19 PM
Post by: RAGER on October 13, 2011, 07:29:19 PM
yeah i've seen those. i don't have one though. that's just not how I usually do chicken. I'm in portland. I have a veritable plethra of high octane micro brews to choose from.
Title: Re: Recipes--Your Specialty
Post by: RAGER on October 13, 2011, 07:32:06 PM
Post by: RAGER on October 13, 2011, 07:32:06 PM
very nice. had willapa bay oysters earlier this week and kumamotos last week
Title: Re: Recipes--Your Specialty
Post by: James1214 on October 13, 2011, 07:56:43 PM
Post by: James1214 on October 13, 2011, 07:56:43 PM
Baked Apples
my very own recipe, wierd, yes.... delicious.... way more than you'd think
Ingredients:
6 Granny smith apples (cored)
1/4 cup raisins
1/4 cup toasted pecans, roughly chopped
2/3 cup brown sugar
3 tbsp A-1 sauce
1 stick butter
3/4 cup apple juice (I life fresh, unfiltered, unpasteurized stuff)
Hardware:
Baking vessel, I like a ceramic casserole dish
Apple corer (crucial)
Vegetable peeler or paring knife
Mixing bowl
something to mix with, i like a wooden spoon
Directions:
Preheat oven to 325f
Using corer, core apples, using paring knife or vegetable peeler peel skin from 1/2" to 3/4" from the opening at the top of the apple, arrange in your baking pan.
In bowl mix your pecans, raisins, brown sugar and A-1 sauce.
Pack the cored apples full of the mixture, filling all the way. Place 1 tsp. butter on top of each of the apples.
Pour apple juice around apples, in base of casserole.
Bake for 45 mins-1 hour. Eat and enjoy.
As an aside, I like toasted almond brioche as an accompaniment, soak up the sauce... delicious.
my very own recipe, wierd, yes.... delicious.... way more than you'd think
Ingredients:
6 Granny smith apples (cored)
1/4 cup raisins
1/4 cup toasted pecans, roughly chopped
2/3 cup brown sugar
3 tbsp A-1 sauce
1 stick butter
3/4 cup apple juice (I life fresh, unfiltered, unpasteurized stuff)
Hardware:
Baking vessel, I like a ceramic casserole dish
Apple corer (crucial)
Vegetable peeler or paring knife
Mixing bowl
something to mix with, i like a wooden spoon
Directions:
Preheat oven to 325f
Using corer, core apples, using paring knife or vegetable peeler peel skin from 1/2" to 3/4" from the opening at the top of the apple, arrange in your baking pan.
In bowl mix your pecans, raisins, brown sugar and A-1 sauce.
Pack the cored apples full of the mixture, filling all the way. Place 1 tsp. butter on top of each of the apples.
Pour apple juice around apples, in base of casserole.
Bake for 45 mins-1 hour. Eat and enjoy.
As an aside, I like toasted almond brioche as an accompaniment, soak up the sauce... delicious.
Title: Re: Recipes--Your Specialty
Post by: peoplething on October 13, 2011, 08:17:58 PM
Post by: peoplething on October 13, 2011, 08:17:58 PM
just a hint, be careful when using the microbrews.... well... for any cooking endeavor. the reason is usually the micro's have a large amount of ingredient (hops/malt/barely/yeast....) and that can turn whatever you're cooking into a hop/malt/barely/yeast bomb.
dry hopped chicken isn't as good as it sounds
I've tried cooking with all sorts of beer, and tbh, cheap american lagers usually produce the best results.
the steal reserve is an interesting idea, I think I'll try that next time I roast a bird
dry hopped chicken isn't as good as it sounds
I've tried cooking with all sorts of beer, and tbh, cheap american lagers usually produce the best results.
the steal reserve is an interesting idea, I think I'll try that next time I roast a bird
Title: Re: Recipes--Your Specialty
Post by: The Shocker on October 13, 2011, 08:21:49 PM
Post by: The Shocker on October 13, 2011, 08:21:49 PM
Quote from: James1214 on October 13, 2011, 07:56:43 PM
Baked Apples
my very own recipe, wierd, yes.... delicious.... way more than you'd think
Ingredients:
6 Granny smith apples (cored)
1/4 cup raisins
1/4 cup toasted pecans, roughly chopped
2/3 cup brown sugar
3 tbsp A-1 sauce
1 stick butter
3/4 cup apple juice (I life fresh, unfiltered, unpasteurized stuff)
Hardware:
Baking vessel, I like a ceramic casserole dish
Apple corer (crucial)
Vegetable peeler or paring knife
Mixing bowl
something to mix with, i like a wooden spoon
Directions:
Preheat oven to 325f
Using corer, core apples, using paring knife or vegetable peeler peel skin from 1/2" to 3/4" from the opening at the top of the apple, arrange in your baking pan.
In bowl mix your pecans, raisins, brown sugar and A-1 sauce.
Pack the cored apples full of the mixture, filling all the way. Place 1 tsp. butter on top of each of the apples.
Pour apple juice around apples, in base of casserole.
Bake for 45 mins-1 hour. Eat and enjoy.
As an aside, I like toasted almond brioche as an accompaniment, soak up the sauce... delicious.
The A1 gives it some tang?
Title: Re: Recipes--Your Specialty
Post by: James1214 on October 13, 2011, 09:01:20 PM
Post by: James1214 on October 13, 2011, 09:01:20 PM
yup, it reminds me a lot of mincemeat pie. which is delicious
Title: Re: Recipes--Your Specialty
Post by: RAGER on October 17, 2011, 02:09:02 PM
Post by: RAGER on October 17, 2011, 02:09:02 PM
Tonight I will be baking sweet dumpling squash stuffed with a savory mixture of italian sausage, rice and some other goodies with a radicchio salad on the side. I'll try and post some pics.
Title: Re: Recipes--Your Specialty
Post by: EaterofBirds on October 20, 2011, 08:34:11 PM
Post by: EaterofBirds on October 20, 2011, 08:34:11 PM
I do a mean version of quite a few things..my red sauce is to die for, and if anyone needs a great recipe, hit me up. It's not what you think and it's my own variation of an organic recipe that I came into.
I also do a killer risotto, my own pasta from scratch.. artisan breads and alot of Italian dishes which I like to give my own flair to. I love to grill and have a shit ton of recipes/techniques
I also do a killer risotto, my own pasta from scratch.. artisan breads and alot of Italian dishes which I like to give my own flair to. I love to grill and have a shit ton of recipes/techniques
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on October 21, 2011, 08:05:58 AM
Post by: MadJohnShaft on October 21, 2011, 08:05:58 AM
Alton Browns buffalo wings recipe is super easy and will blow away anything you get at a restaurant. - 10 minutes of steaming, sit in the fridge for an hour, and 40 minutes in the oven and they turn out just like deep fried but even crispier.
http://www.foodnetwork.com/recipes/good-eats/buffalo-wings-recipe/index.html (http://www.foodnetwork.com/recipes/good-eats/buffalo-wings-recipe/index.html)
It's a family favorite - I don't know why they are so good, i'm thinking of trying a whole chicken this way, science.
http://www.foodnetwork.com/recipes/good-eats/buffalo-wings-recipe/index.html (http://www.foodnetwork.com/recipes/good-eats/buffalo-wings-recipe/index.html)
It's a family favorite - I don't know why they are so good, i'm thinking of trying a whole chicken this way, science.
Title: Re: Recipes--Your Specialty
Post by: mortlock on October 21, 2011, 10:03:32 PM
Post by: mortlock on October 21, 2011, 10:03:32 PM
you could also contract salmonella..science.
Title: Re: Recipes--Your Specialty
Post by: Lumpy on October 21, 2011, 11:17:22 PM
Post by: Lumpy on October 21, 2011, 11:17:22 PM
Quote from: MadJohnShaft on October 21, 2011, 08:05:58 AM
Alton Browns buffalo wings recipe is super easy and will blow away anything you get at a restaurant. - 10 minutes of steaming, sit in the fridge for an hour, and 40 minutes in the oven and they turn out just like deep fried but even crispier.
http://www.foodnetwork.com/recipes/good-eats/buffalo-wings-recipe/index.html (http://www.foodnetwork.com/recipes/good-eats/buffalo-wings-recipe/index.html)
It's a family favorite - I don't know why they are so good, i'm thinking of trying a whole chicken this way, science.
Maybe because there's almost a whole stick of butter, for every twelve pieces of chicken? Butter makes everything taste good.
Title: Re: Recipes--Your Specialty
Post by: I,Galactus on October 23, 2011, 04:25:16 PM
Post by: I,Galactus on October 23, 2011, 04:25:16 PM
Quote from: Lumpy on October 21, 2011, 11:17:22 PMQuote from: MadJohnShaft on October 21, 2011, 08:05:58 AM
Alton Browns buffalo wings recipe is super easy and will blow away anything you get at a restaurant. - 10 minutes of steaming, sit in the fridge for an hour, and 40 minutes in the oven and they turn out just like deep fried but even crispier.
http://www.foodnetwork.com/recipes/good-eats/buffalo-wings-recipe/index.html (http://www.foodnetwork.com/recipes/good-eats/buffalo-wings-recipe/index.html)
It's a family favorite - I don't know why they are so good, i'm thinking of trying a whole chicken this way, science.
Maybe because there's almost a whole stick of butter, for every twelve pieces of chicken? Butter makes everything taste good.
Also, Alton Brown's a mad genius. Dude can make asparagus fascinating.
Title: Re: Recipes--Your Specialty
Post by: RAGER on November 01, 2011, 11:13:12 AM
Post by: RAGER on November 01, 2011, 11:13:12 AM
I made a version of choucroute garnie the other night. Turned out very nice. Great for a stormy evening.
http://en.wikipedia.org/wiki/Choucroute_garnie
http://en.wikipedia.org/wiki/Choucroute_garnie
Title: Re: Recipes--Your Specialty
Post by: demon gal on November 01, 2011, 11:51:24 AM
Post by: demon gal on November 01, 2011, 11:51:24 AM
Quote from: Lumpy on October 21, 2011, 11:17:22 PMQuote from: MadJohnShaft on October 21, 2011, 08:05:58 AM
Alton Browns buffalo wings recipe is super easy and will blow away anything you get at a restaurant. - 10 minutes of steaming, sit in the fridge for an hour, and 40 minutes in the oven and they turn out just like deep fried but even crispier.
http://www.foodnetwork.com/recipes/good-eats/buffalo-wings-recipe/index.html (http://www.foodnetwork.com/recipes/good-eats/buffalo-wings-recipe/index.html)
It's a family favorite - I don't know why they are so good, i'm thinking of trying a whole chicken this way, science.
Maybe because there's almost a whole stick of butter, for every twelve pieces of chicken? Butter makes everything taste good.
Yeah they're slow fried in tons of saturated fat; of course they're delicious and heart attack inducing. Doing it that way is so much worse health wise than flash frying in super hot oil. All that butter fat just soaks into the boiled meat. When you deep fry the hot oil creates a crust right away so it doesn't have time to permeate the meat.
Title: Re: Recipes--Your Specialty
Post by: BrianDamage on November 02, 2011, 03:45:24 AM
Post by: BrianDamage on November 02, 2011, 03:45:24 AM
Except that the sauce with all the butter doesn't touch the wings until they are already baked and crispy. All buffalo wing sauce has a fuck ton of butter in it. That's why it's orange instead of red.
Title: Re: Recipes--Your Specialty
Post by: demon gal on November 02, 2011, 09:41:09 AM
Post by: demon gal on November 02, 2011, 09:41:09 AM
Not in this case. The recipe says to baste boiled chicken with butter for 20 minutes while roasting. That's 20 minutes of sitting in butter; those wings are soaked with fat. Because deep frying is hot and it's fast the water in the meat repels the oil therefore it stays on the outside. If you let the wings fry for 20 minutes all the water evaporates and the fat soaks right in.
Any halfassed scientist farmer should know that.
Any halfassed scientist farmer should know that.
Title: Re: Recipes--Your Specialty
Post by: RAGER on November 02, 2011, 10:54:45 AM
Post by: RAGER on November 02, 2011, 10:54:45 AM
Bought a pound of fresh picked chanterelles from a roadside stand yesterday and made an awesome ragout. over top of some crispy crusted bread and a couple chunks of this comte that is made in the hills of France where they only make 2 wheels a day ohmyfuggingawd it was good.
Title: Re: Recipes--Your Specialty
Post by: peoplething on November 03, 2011, 08:04:01 AM
Post by: peoplething on November 03, 2011, 08:04:01 AM
I picked up a cheap brinkman smoker last week and Saturday transformed a regular old 2.5lb pork roast into a smoked ham. Slow cooked/ smoked for about 7 hours using charcoal and apple wood chunks with some garlic, water and apple cider in the liquid pan. For the first time ever/learning experience, it came out pretty good.
If you've ever thought about picking up a smoker, this thing is pretty cool and was about 40 bucks at home depot. That price might be a regional thing though with winter coming up and all.
http://www.brinkmann.net/products/outdoor_cooking/charcoal_smokers_and_grills/details.aspx?item=852-7006-0 (http://www.brinkmann.net/products/outdoor_cooking/charcoal_smokers_and_grills/details.aspx?item=852-7006-0)
If you've ever thought about picking up a smoker, this thing is pretty cool and was about 40 bucks at home depot. That price might be a regional thing though with winter coming up and all.
http://www.brinkmann.net/products/outdoor_cooking/charcoal_smokers_and_grills/details.aspx?item=852-7006-0 (http://www.brinkmann.net/products/outdoor_cooking/charcoal_smokers_and_grills/details.aspx?item=852-7006-0)
Title: Re: Recipes--Your Specialty
Post by: RAGER on November 03, 2011, 10:34:05 AM
Post by: RAGER on November 03, 2011, 10:34:05 AM
did you brine it first?
Title: Re: Recipes--Your Specialty
Post by: demon gal on November 03, 2011, 12:04:58 PM
Post by: demon gal on November 03, 2011, 12:04:58 PM
Quote from: peoplething on November 03, 2011, 08:04:01 AM
I picked up a cheap brinkman smoker last week and Saturday transformed a regular old 2.5lb pork roast into a smoked ham. Slow cooked/ smoked for about 7 hours using charcoal and apple wood chunks with some garlic, water and apple cider in the liquid pan. For the first time ever/learning experience, it came out pretty good.
If you've ever thought about picking up a smoker, this thing is pretty cool and was about 40 bucks at home depot. That price might be a regional thing though with winter coming up and all.
http://www.brinkmann.net/products/outdoor_cooking/charcoal_smokers_and_grills/details.aspx?item=852-7006-0 (http://www.brinkmann.net/products/outdoor_cooking/charcoal_smokers_and_grills/details.aspx?item=852-7006-0)
That sounds mouth wateringly awesome.
I can't stand those sweet, baked hams but smoked is so delicious.
Title: Re: Recipes--Your Specialty
Post by: Isabellacat on November 03, 2011, 09:55:44 PM
Post by: Isabellacat on November 03, 2011, 09:55:44 PM
I made some shrimp spaghetti last night. It was the bomb.
Title: Re: Recipes--Your Specialty
Post by: peoplething on November 04, 2011, 07:58:19 AM
Post by: peoplething on November 04, 2011, 07:58:19 AM
I didn't brine it.
It was a Trader Joe's 'Seasoned Pork Roast' and already had quite a bit of salt in it. Plus, it was a learning experience, so I really didn't think about it. I had originally thought to pull it, but found out to the next day the roast has to get to 195F; it took mine 7 hours to get to 165F. I'm pretty sure that's why it turned into a ham. I'm gonna try a couple of fryer chickens this weekend.
DG, for the first time out of the gate, I was impressed at how tasty it came out. A few days ago I sauteed some green peppers, green onions, tomatoes, spinach and some of the ham/roast put that over some cheese ravioli. I thought that came out pretty good. The next day I took the left over's into work, and the college kids that work for us came over when I was eating and were more-or-less drooling over how great it smelled.
It was a Trader Joe's 'Seasoned Pork Roast' and already had quite a bit of salt in it. Plus, it was a learning experience, so I really didn't think about it. I had originally thought to pull it, but found out to the next day the roast has to get to 195F; it took mine 7 hours to get to 165F. I'm pretty sure that's why it turned into a ham. I'm gonna try a couple of fryer chickens this weekend.
DG, for the first time out of the gate, I was impressed at how tasty it came out. A few days ago I sauteed some green peppers, green onions, tomatoes, spinach and some of the ham/roast put that over some cheese ravioli. I thought that came out pretty good. The next day I took the left over's into work, and the college kids that work for us came over when I was eating and were more-or-less drooling over how great it smelled.
Title: Re: Recipes--Your Specialty
Post by: BrianDamage on November 06, 2011, 07:31:47 AM
Post by: BrianDamage on November 06, 2011, 07:31:47 AM
Quote from: demon gal on November 02, 2011, 09:41:09 AM
Not in this case. The recipe says to baste boiled chicken with butter for 20 minutes while roasting. That's 20 minutes of sitting in butter; those wings are soaked with fat. Because deep frying is hot and it's fast the water in the meat repels the oil therefore it stays on the outside. If you let the wings fry for 20 minutes all the water evaporates and the fat soaks right in.
Any halfassed scientist farmer should know that.
...you should probably re-read the recipe. There is nothing about basting the chicken in butter. The only butter is in the sauce.
Title: Re: Recipes--Your Specialty
Post by: demon gal on November 06, 2011, 05:19:25 PM
Post by: demon gal on November 06, 2011, 05:19:25 PM
hahaha I read roast as baste. Yeah sorry I'm blind and Polish.
Title: Re: Recipes--Your Specialty
Post by: demon gal on November 06, 2011, 05:20:49 PM
Post by: demon gal on November 06, 2011, 05:20:49 PM
Anywho just made Oatmeal, Milk Chocolate Chip, Walnut cookies...and they're basted in butter.
(http://img.photobucket.com/albums/v604/demongal/IMG_5718.jpg)
(http://img.photobucket.com/albums/v604/demongal/IMG_5718.jpg)
Title: Re: Recipes--Your Specialty
Post by: Jor el on November 06, 2011, 06:55:55 PM
Post by: Jor el on November 06, 2011, 06:55:55 PM
Them cookies don't look very dry.
Title: Re: Recipes--Your Specialty
Post by: Isabellacat on November 06, 2011, 07:01:24 PM
Post by: Isabellacat on November 06, 2011, 07:01:24 PM
I'm an okay cook but I don't think I'll ever be as good a cook as my mom or grandma....they taught me how to cook since I was 7..... my grandma makes the best chicken soup.
Title: Re: Recipes--Your Specialty
Post by: RAGER on November 06, 2011, 07:09:45 PM
Post by: RAGER on November 06, 2011, 07:09:45 PM
making a choucroute garnie again tonight. Sauerkraut just gets batter with time.
Tomorrow morning I'm starting a batch of kimchi.
Probably make my bread starter tomorrow too.
Tomorrow morning I'm starting a batch of kimchi.
Probably make my bread starter tomorrow too.
Title: Re: Recipes--Your Specialty
Post by: GodShifter on November 06, 2011, 08:19:57 PM
Post by: GodShifter on November 06, 2011, 08:19:57 PM
Quote from: demon gal on November 06, 2011, 05:20:49 PM
Anywho just made Oatmeal, Milk Chocolate Chip, Walnut cookies...and they're basted in butter.
(http://img.photobucket.com/albums/v604/demongal/IMG_5718.jpg)
Those look great.
Title: Re: Recipes--Your Specialty
Post by: khoomeizhi on November 07, 2011, 08:39:19 AM
Post by: khoomeizhi on November 07, 2011, 08:39:19 AM
rager, bless you and your fermentational ways. don't have any immediate kimchi plans (already a fair amount in the fridge)...but i'll probably do a purple kraut in the coming days. i've been doing a ferment with grated sunchokes that's pretty awesome. have a huge harvest of yacon this year, too, that i'll probably do some fermentation experimentation on...
Title: Re: Recipes--Your Specialty
Post by: RAGER on November 07, 2011, 02:26:42 PM
Post by: RAGER on November 07, 2011, 02:26:42 PM
I do love the pickled and fermented varieties of food. Good luck on your culinary ventures.
here's the choucroute garnie I made last night.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/choucroute.jpg)
here's the choucroute garnie I made last night.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/choucroute.jpg)
Title: Re: Recipes--Your Specialty
Post by: James1214 on November 08, 2011, 12:38:39 AM
Post by: James1214 on November 08, 2011, 12:38:39 AM
this was dinner last night
filet mingon wrapped in double cut applewood smoked bacon topped with gruyere, mashed potatoes and salad: baby greens, farmers market organic tomatoes, more gruyere and shaved turnip with a simple lemon juice, olive oil, basil and salt and pepper dressing. All in all it was a major win.
(http://farm7.static.flickr.com/6043/6325146960_064f9846ff.jpg) (http://www.flickr.com/photos/58335033@N05/6325146960/)
2011-11-06_20-11-59_111 (http://www.flickr.com/photos/58335033@N05/6325146960/) by JamesHeaphy (http://www.flickr.com/people/58335033@N05/), on Flickr
filet mingon wrapped in double cut applewood smoked bacon topped with gruyere, mashed potatoes and salad: baby greens, farmers market organic tomatoes, more gruyere and shaved turnip with a simple lemon juice, olive oil, basil and salt and pepper dressing. All in all it was a major win.
(http://farm7.static.flickr.com/6043/6325146960_064f9846ff.jpg) (http://www.flickr.com/photos/58335033@N05/6325146960/)
2011-11-06_20-11-59_111 (http://www.flickr.com/photos/58335033@N05/6325146960/) by JamesHeaphy (http://www.flickr.com/people/58335033@N05/), on Flickr
Title: Re: Recipes--Your Specialty
Post by: BrianDamage on November 08, 2011, 01:24:40 AM
Post by: BrianDamage on November 08, 2011, 01:24:40 AM
That salad looks like the best part of the meal. The rest of it looks good but that salad looks awesome. And this is coming from a fat dude.
Title: Re: Recipes--Your Specialty
Post by: demon gal on November 08, 2011, 08:18:23 PM
Post by: demon gal on November 08, 2011, 08:18:23 PM
Looks like James was saving the salad for dessert. Attaboy. ;)
The whole plate looks delicious.
The whole plate looks delicious.
Title: Re: Recipes--Your Specialty
Post by: James1214 on November 08, 2011, 09:04:01 PM
Post by: James1214 on November 08, 2011, 09:04:01 PM
Haha DG, indeed. I have to admit that I love a good salad more than just about anything.
The only thing I would have done different is to have aged the beef, but that would have meant I had to put it off for a week, and dammit the steaks were calling to me. Also the meal went really well with the Walking Dead and a glass of merlot.
I am picking up a tenderloin which I am gonna age for 7-10 days, should make it that more awesome.
The only thing I would have done different is to have aged the beef, but that would have meant I had to put it off for a week, and dammit the steaks were calling to me. Also the meal went really well with the Walking Dead and a glass of merlot.
I am picking up a tenderloin which I am gonna age for 7-10 days, should make it that more awesome.
Title: Re: Recipes--Your Specialty
Post by: demon gal on November 08, 2011, 09:14:30 PM
Post by: demon gal on November 08, 2011, 09:14:30 PM
Wow that's quite a feat. Where do you dry age beef? Do you work in a restaurant?
Title: Re: Recipes--Your Specialty
Post by: James1214 on November 08, 2011, 09:43:51 PM
Post by: James1214 on November 08, 2011, 09:43:51 PM
you can do it at home, relatively easily.
firstly, it goes without saying that dry aging is essentially letting meat rot in a controlled manner. do so at your own risk and understand that if you fuck it up, you could get sick.
i begin by turning my fridge as cold as possible, between 34-38 degrees
put a wire rack on a cookie sheet and put my steaks on that, salt lightly. place the whole arrangement on the bottom shelf of the fridge (for 2 reasons, to reduce contamination of other foods and its the coldest spot in the fridge)
flip the meat 2 times a day for 5-7 days. youll lose 10-20% of the water in that time (water = weight so you will have "less" meat) and ramp up the flavor to the max
you could also use dry aging bags from http://www.drybagsteak.com/ (http://www.drybagsteak.com/) but i havent used them and cannot testify to their efficacy.
firstly, it goes without saying that dry aging is essentially letting meat rot in a controlled manner. do so at your own risk and understand that if you fuck it up, you could get sick.
i begin by turning my fridge as cold as possible, between 34-38 degrees
put a wire rack on a cookie sheet and put my steaks on that, salt lightly. place the whole arrangement on the bottom shelf of the fridge (for 2 reasons, to reduce contamination of other foods and its the coldest spot in the fridge)
flip the meat 2 times a day for 5-7 days. youll lose 10-20% of the water in that time (water = weight so you will have "less" meat) and ramp up the flavor to the max
you could also use dry aging bags from http://www.drybagsteak.com/ (http://www.drybagsteak.com/) but i havent used them and cannot testify to their efficacy.
Title: Re: Recipes--Your Specialty
Post by: Jor el on November 09, 2011, 01:26:50 PM
Post by: Jor el on November 09, 2011, 01:26:50 PM
Quote from: demon gal on November 06, 2011, 05:20:49 PM
(http://img.photobucket.com/albums/v604/demongal/IMG_5718.jpg)
Them cookies look so good I can taste them.
Title: Re: Recipes--Your Specialty
Post by: RAGER on November 10, 2011, 02:54:41 PM
Post by: RAGER on November 10, 2011, 02:54:41 PM
I've been busy
kimchi i just made
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/kimchi.jpg)
This mornings breakfast
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/bfast.jpg)
Tuscan bean soup from last night with the bread I made
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/tuscanbean.jpg)
The choucroute garnie plated with green beans and Montgomery blue veined cheddar.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/choucroutnbeans.jpg)
And the tremolo pedal I wired up before dinner
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/tremologutshot.jpg)
kimchi i just made
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/kimchi.jpg)
This mornings breakfast
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/bfast.jpg)
Tuscan bean soup from last night with the bread I made
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/tuscanbean.jpg)
The choucroute garnie plated with green beans and Montgomery blue veined cheddar.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/choucroutnbeans.jpg)
And the tremolo pedal I wired up before dinner
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/tremologutshot.jpg)
Title: Re: Recipes--Your Specialty
Post by: black on November 10, 2011, 06:02:53 PM
Post by: black on November 10, 2011, 06:02:53 PM
^Best post combining both aspects of this site!^
applauded and lauded.
applauded and lauded.
Title: Re: Recipes--Your Specialty
Post by: demon gal on November 10, 2011, 06:07:32 PM
Post by: demon gal on November 10, 2011, 06:07:32 PM
RAGER what's under the egg?
Title: Re: Recipes--Your Specialty
Post by: black on November 10, 2011, 06:31:55 PM
Post by: black on November 10, 2011, 06:31:55 PM
A Super Fuzz clone?
Title: Re: Recipes--Your Specialty
Post by: demon gal on November 10, 2011, 06:43:38 PM
Post by: demon gal on November 10, 2011, 06:43:38 PM
lol :D I meant in the bowl.
Title: Re: Recipes--Your Specialty
Post by: black on November 10, 2011, 07:01:58 PM
Post by: black on November 10, 2011, 07:01:58 PM
Uh, so did I.
(i mentioned at the start of this thread that i'm not so good in the kitchen. i suppose this explains the sticky goo on my pedal board too)
(i mentioned at the start of this thread that i'm not so good in the kitchen. i suppose this explains the sticky goo on my pedal board too)
Title: Re: Recipes--Your Specialty
Post by: RAGER on November 10, 2011, 09:48:53 PM
Post by: RAGER on November 10, 2011, 09:48:53 PM
Quote from: demon gal on November 10, 2011, 06:07:32 PM
RAGER what's under the egg?
Pinto beans ,rice spinach, and squash with some goat cheese.
Title: Re: Recipes--Your Specialty
Post by: RAGER on November 10, 2011, 09:49:48 PM
Post by: RAGER on November 10, 2011, 09:49:48 PM
Quote from: black on November 10, 2011, 06:31:55 PMThat's a tremolo pedal. the fuzz pedal was 2 days ago duh...... :)
A Super Fuzz clone?
Title: Re: Recipes--Your Specialty
Post by: RAGER on November 11, 2011, 09:05:48 PM
Post by: RAGER on November 11, 2011, 09:05:48 PM
4 pounds of fresh wild chanterelles. Oh the possibilities.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/chanterelles.jpg)
Two loaves fresh out of the oven moments ago.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/freshbread.jpg)
Cool 30's gibson amp and lap steel combo at my buddy's shop today
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/olegibson.jpg)
it was a good day
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/chanterelles.jpg)
Two loaves fresh out of the oven moments ago.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/freshbread.jpg)
Cool 30's gibson amp and lap steel combo at my buddy's shop today
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/olegibson.jpg)
it was a good day
Title: Re: Recipes--Your Specialty
Post by: demon gal on November 11, 2011, 09:47:29 PM
Post by: demon gal on November 11, 2011, 09:47:29 PM
Quote4 pounds of fresh wild chanterelles. Oh the possibilities.
http://i228.photobucket.com/albums/ee74/spicoli420_2007/chanterelles.jpg
Two loaves fresh out of the oven moments ago.
http://i228.photobucket.com/albums/ee74/spicoli420_2007/freshbread.jpg
Add some fresh country butter to both and I'm in heaven. Chanterelles are my favorite. They're quite plentiful in Poland. Last fall we went shrooming and then my brother in law pickled them for us I still have half a jar of chanterelles in the fridge.
Title: Re: Recipes--Your Specialty
Post by: peoplething on November 12, 2011, 08:25:59 PM
Post by: peoplething on November 12, 2011, 08:25:59 PM
Phase I Smoked Chicken
Into the chamber
(http://i362.photobucket.com/albums/oo65/peoplething/DSC00382.jpg)
Smoke
(http://i362.photobucket.com/albums/oo65/peoplething/DSC00383.jpg)
130F; first mop
(http://i362.photobucket.com/albums/oo65/peoplething/DSC00384.jpg)
160F; second mop
(http://i362.photobucket.com/albums/oo65/peoplething/DSC00385.jpg)
170F; Bird is done (cuz we were starving)
(http://i362.photobucket.com/albums/oo65/peoplething/DSC00386.jpg)
hot mary mother of god, this was good
Phase II. send DG the runny stuff that came oot it's butt
I'm into the beer and dewar's, so this is by no means a specialty, but I ain't want to start a new thread
Into the chamber
(http://i362.photobucket.com/albums/oo65/peoplething/DSC00382.jpg)
Smoke
(http://i362.photobucket.com/albums/oo65/peoplething/DSC00383.jpg)
130F; first mop
(http://i362.photobucket.com/albums/oo65/peoplething/DSC00384.jpg)
160F; second mop
(http://i362.photobucket.com/albums/oo65/peoplething/DSC00385.jpg)
170F; Bird is done (cuz we were starving)
(http://i362.photobucket.com/albums/oo65/peoplething/DSC00386.jpg)
hot mary mother of god, this was good
Phase II. send DG the runny stuff that came oot it's butt
I'm into the beer and dewar's, so this is by no means a specialty, but I ain't want to start a new thread
Title: Re: Recipes--Your Specialty
Post by: demon gal on November 13, 2011, 08:23:21 AM
Post by: demon gal on November 13, 2011, 08:23:21 AM
I don't want runny butt stuff, I want a leg. :'(
Title: Re: Recipes--Your Specialty
Post by: peoplething on November 17, 2011, 12:46:07 PM
Post by: peoplething on November 17, 2011, 12:46:07 PM
Quote from: demon gal on November 13, 2011, 08:23:21 AM
I don't want runny butt stuff, I want a leg. :'(
If you come back DG, I'll mail you a leg.
Title: Re: Recipes--Your Specialty
Post by: RAGER on December 09, 2011, 05:04:46 PM
Post by: RAGER on December 09, 2011, 05:04:46 PM
I got ahold of a bunch of Sunchokes. So last night I roasted some with carrots and Yukon Gold potatoes along with my new invention. Peel and eat garlic cloves. Separate a large clove and roast them along with whatever else. Just peel and pop them in your mouth or smoosh on a piece of crusty bread. yummy. Everything is better roasted.
If you don't know how to roast things, it's easy. Just toss in a bowl with olive oil, salt and pepper. Spread on a baking sheet put in oven on 400 degrees F. for any where from 20-40 minutes. Cauliflower turns amazing after roasting.
If you don't know how to roast things, it's easy. Just toss in a bowl with olive oil, salt and pepper. Spread on a baking sheet put in oven on 400 degrees F. for any where from 20-40 minutes. Cauliflower turns amazing after roasting.
Title: Re: Recipes--Your Specialty
Post by: demon gal on December 21, 2011, 12:38:18 PM
Post by: demon gal on December 21, 2011, 12:38:18 PM
I'm starving, are those chicken gams still on the table?
Title: Re: Recipes--Your Specialty
Post by: libertycaps on December 26, 2011, 10:02:44 PM
Post by: libertycaps on December 26, 2011, 10:02:44 PM
That smoked chicken looks killer. I got a Lil Texas Traegers and use the fuck out of it.
I finally have beef brisket where i want it after 3 years of trying to get somewhat close to Poodnah's.
I use his bottled sauce.
Here's what i do now:
9-11lbs. beef brisket
Rinse under tap, pat dry and cover with yellow mustard.
Cover all sides of meat with beef dry rub of choice
Wrap in saran/heavy foil and place in frig overnight
Unwrap & smoke on low 150-190F for 6-8 hours using Mesquite/Hickory/Oak fuel
In a mixing bowl add 1 tbsp. Horseradish, 1 tbsp. Pickapeppa sauce, 1/3 cup Poodnah's beef BBQ sauce, 2 Bay leafs, 3-4 cloves halved fresh garlic, 1/2 chopped yellow onion, 1 cup of water. Mix. Pour into a large roasting pan.
Place smoked brisket on top, cover tightly with heavy duty foil and cook in oven at 190F for 12-16 hours (overnight.)
Pour off excess broth and save in freezer. (Use it for other stuff, don't throw it away!!)
Return unwrapped & drained brisket to oven for another 2 hours @ 190F. Pull from oven and let brisket rest for at least 1 hour.
Slice and serve.
It's a long process, but worth every minute. Brisket is moist and fall apart tender. It will disappear in a day or two, guaranteed.
I finally have beef brisket where i want it after 3 years of trying to get somewhat close to Poodnah's.
I use his bottled sauce.
Here's what i do now:
9-11lbs. beef brisket
Rinse under tap, pat dry and cover with yellow mustard.
Cover all sides of meat with beef dry rub of choice
Wrap in saran/heavy foil and place in frig overnight
Unwrap & smoke on low 150-190F for 6-8 hours using Mesquite/Hickory/Oak fuel
In a mixing bowl add 1 tbsp. Horseradish, 1 tbsp. Pickapeppa sauce, 1/3 cup Poodnah's beef BBQ sauce, 2 Bay leafs, 3-4 cloves halved fresh garlic, 1/2 chopped yellow onion, 1 cup of water. Mix. Pour into a large roasting pan.
Place smoked brisket on top, cover tightly with heavy duty foil and cook in oven at 190F for 12-16 hours (overnight.)
Pour off excess broth and save in freezer. (Use it for other stuff, don't throw it away!!)
Return unwrapped & drained brisket to oven for another 2 hours @ 190F. Pull from oven and let brisket rest for at least 1 hour.
Slice and serve.
It's a long process, but worth every minute. Brisket is moist and fall apart tender. It will disappear in a day or two, guaranteed.
Title: Re: Recipes--Your Specialty
Post by: RAGER on February 16, 2012, 11:17:08 PM
Post by: RAGER on February 16, 2012, 11:17:08 PM
Bachelor night tonight. Wild duck breasts seared in duck fat, marinated in fresh rosemary, thyme, olive oil , salt, and pepper on a bed of fresh greens and a parmesan vinaigrette.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00748-20120216-1944.jpg)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00748-20120216-1944.jpg)
Title: Re: Recipes--Your Specialty
Post by: mertz on February 16, 2012, 11:22:40 PM
Post by: mertz on February 16, 2012, 11:22:40 PM
You make such pretty food!
Title: Re: Recipes--Your Specialty
Post by: RAGER on February 16, 2012, 11:25:42 PM
Post by: RAGER on February 16, 2012, 11:25:42 PM
thanks..I hope others think so too.....and i hope it tastes alright
Title: Re: Recipes--Your Specialty
Post by: mertz on February 16, 2012, 11:30:23 PM
Post by: mertz on February 16, 2012, 11:30:23 PM
I'm sure it does!
Title: Re: Recipes--Your Specialty
Post by: mortlock on February 16, 2012, 11:30:58 PM
Post by: mortlock on February 16, 2012, 11:30:58 PM
rager..how do you find the time to prepare this stuff..everything you make seems totally out of reach for me..you must be a professional.
Title: Re: Recipes--Your Specialty
Post by: RAGER on February 16, 2012, 11:44:10 PM
Post by: RAGER on February 16, 2012, 11:44:10 PM
Quote from: mortlock on February 16, 2012, 11:30:58 PM
rager..how do you find the time to prepare this stuff..everything you make seems totally out of reach for me..you must be a professional.
this stuff is actually kinda simple. My recipes are pretty basic given you have fundamental knowledge of cooking. it's just second nature to me to walk out to the yard and grab a handfull of rosemary and thyme when I get home. It's second nature to me to always have extra virgin olive oil on the list and scallions and parmesan and olives and bread and i go to meat stores and cheese stores on the weekends for fun and drink new beers from macro breweries. But my guitar playing has suffered as of late. No band going right now so I've had a little extra thyme. Playing my drums more though for some reason.
Title: Re: Recipes--Your Specialty
Post by: RAGER on February 19, 2012, 01:26:13 PM
Post by: RAGER on February 19, 2012, 01:26:13 PM
Curried shrimp, jasmine rice, and a raw kale slaw for two. Communal plate. Very light. Slept great last night because of the light meal and only a glass of red wine. Been doing a lot of test cooking lately :-X
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/shrimpandkaleslaw.jpg)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/shrimpandkaleslaw.jpg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on February 22, 2012, 12:29:56 PM
Post by: RAGER on February 22, 2012, 12:29:56 PM
Late light dinner; green salad with lemon vinaigrette and cold shrimp with a quick cocktail sauce i whipped up.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00759-20120221-2005.jpg)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00759-20120221-2005.jpg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on February 25, 2012, 01:06:47 PM
Post by: RAGER on February 25, 2012, 01:06:47 PM
Today I'm making chicken liver pate` for the bahn mi we'll be having on Monday.
But for dinner tonight it is caldo de albondigas made with wild bear meat......ohmufugod!!
But for dinner tonight it is caldo de albondigas made with wild bear meat......ohmufugod!!
Title: Re: Recipes--Your Specialty
Post by: libertycaps on March 07, 2012, 02:56:49 AM
Post by: libertycaps on March 07, 2012, 02:56:49 AM
Just got some elk meat roast from a girl at work. Her hubby landed one this year. A rare gift.
I think i'm gonna smoke it.
I think i'm gonna smoke it.
Title: Re: Recipes--Your Specialty
Post by: Lumpy on March 07, 2012, 03:02:35 AM
Post by: Lumpy on March 07, 2012, 03:02:35 AM
Quote from: libertycaps on March 07, 2012, 02:56:49 AM
Just got some elk meat roast from a girl at work. Her hubby landed one this year. A rare gift.
I think i'm gonna smoke it.
Don't boil it first.
;)
Title: Re: Recipes--Your Specialty
Post by: El Zombre on March 10, 2012, 12:38:14 PM
Post by: El Zombre on March 10, 2012, 12:38:14 PM
Quote from: RAGER on February 25, 2012, 01:06:47 PM
Today I'm making chicken liver pate` for the bahn mi we'll be having on Monday.
But for dinner tonight it is caldo de albondigas made with wild bear meat......ohmufugod!!
Damn that sounds good. I like this banh mi trend (<- proper spelling in Vietnamese, btw although yours is way more prevalent for some reason) - bc the immigrant stores although tasty rarely innovate or use really good ingredients.
Title: Re: Recipes--Your Specialty
Post by: RAGER on March 18, 2012, 11:29:55 PM
Post by: RAGER on March 18, 2012, 11:29:55 PM
Tonight was bachelor night for me so......beef and kimchi (home made) with just some baguette.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00791-20120318-1953.jpg)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00791-20120318-1953.jpg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on March 18, 2012, 11:30:45 PM
Post by: RAGER on March 18, 2012, 11:30:45 PM
I have to take better pics some how :'(
Title: Re: Recipes--Your Specialty
Post by: RAGER on March 23, 2012, 08:59:19 PM
Post by: RAGER on March 23, 2012, 08:59:19 PM
Tonight it's grilled steak medium rare and chimol (Honduran salsa with radishes) , some rice, peppers onions, and carrots en escbeche and warm chips.
Title: Re: Recipes--Your Specialty
Post by: mertz on March 23, 2012, 09:16:03 PM
Post by: mertz on March 23, 2012, 09:16:03 PM
What time will dinner be done? I'm starving!
Title: Re: Recipes--Your Specialty
Post by: RAGER on March 23, 2012, 09:30:01 PM
Post by: RAGER on March 23, 2012, 09:30:01 PM
Well seeing that you have aboot a 13 hour drive you better hustle.
Title: Re: Recipes--Your Specialty
Post by: mertz on March 23, 2012, 09:36:16 PM
Post by: mertz on March 23, 2012, 09:36:16 PM
I have a lead foot :)
Title: Re: Recipes--Your Specialty
Post by: RAGER on May 21, 2012, 11:37:10 AM
Post by: RAGER on May 21, 2012, 11:37:10 AM
haven't had the time to make anything photo worthy lately.
Pasta cacio e pepe w/cod fillet alla anchovie gremolata (Italian salsa verde)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00885-20120520-1852.jpg)
Pasta cacio e pepe w/cod fillet alla anchovie gremolata (Italian salsa verde)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00885-20120520-1852.jpg)
Title: Re: Recipes--Your Specialty
Post by: I,Galactus on May 21, 2012, 11:53:14 AM
Post by: I,Galactus on May 21, 2012, 11:53:14 AM
Quote from: RAGER on May 21, 2012, 11:37:10 AM
haven't had the time to make anything photo worthy lately.
Pasta cacio e pepe w/cod fillet alla anchovie gremolata (Italian salsa verde)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00885-20120520-1852.jpg)
I would eat the everloving shit out of that. Shoulda made a cheese bowl for the caccio, tho.
(http://www.theyummylife.com/blog/i/2938.jpg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on May 21, 2012, 12:00:29 PM
Post by: RAGER on May 21, 2012, 12:00:29 PM
yeah that would have been cool. I used a different pasta shape than I've ever used. I really like it.
(http://chefshop.com/Assets/ProductImages/6227.jpg)
(http://chefshop.com/Assets/ProductImages/6227.jpg)
Title: Re: Recipes--Your Specialty
Post by: mortlock on May 22, 2012, 11:34:29 PM
Post by: mortlock on May 22, 2012, 11:34:29 PM
shits getting serious.
Title: Re: Recipes--Your Specialty
Post by: mertzy on May 23, 2012, 02:10:50 AM
Post by: mertzy on May 23, 2012, 02:10:50 AM
Quote from: RAGER on May 21, 2012, 12:00:29 PM(http://img.tapatalk.com/6cd481ee-7f77-dd00.jpg)
yeah that would have been cool. I used a different pasta shape than I've ever used. I really like it.
(http://chefshop.com/Assets/ProductImages/6227.jpg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on May 26, 2012, 10:24:55 AM
Post by: RAGER on May 26, 2012, 10:24:55 AM
So last night i fought torrential downpours, lightning very close by, and thunder loud enough to rattle your fillings for this dinner. I was out on the deck grilling this tenderloin through all this :D
pork tenderloin porketta style. A rub of toasted fennel seeds, chopped parsley, dried oregano, minced garlic, paprika, s&p. Grill to 155 drgrees. let rest for 5 minutes, slice. Made a nice big salad of greens, gorgonzola and a simple vinaigrette. Also steamed up some tiny taters. Seerved all together in our Moroccan style communal bowl.
sorry for the shadow
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00892-20120525-2008.jpg)
pork tenderloin porketta style. A rub of toasted fennel seeds, chopped parsley, dried oregano, minced garlic, paprika, s&p. Grill to 155 drgrees. let rest for 5 minutes, slice. Made a nice big salad of greens, gorgonzola and a simple vinaigrette. Also steamed up some tiny taters. Seerved all together in our Moroccan style communal bowl.
sorry for the shadow
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00892-20120525-2008.jpg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on May 28, 2012, 11:02:57 AM
Post by: RAGER on May 28, 2012, 11:02:57 AM
Vietnamese grilled chicken, grilled zuchinni, and bap xao tom bo.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00894-20120527-1911.jpg)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00894-20120527-1911.jpg)
Title: Re: Recipes--Your Specialty
Post by: Instant Dan on May 30, 2012, 08:31:10 PM
Post by: Instant Dan on May 30, 2012, 08:31:10 PM
Anyone got a good recipe for spicy pulled pork? The last time I made it, it was dried out.
Title: Re: Recipes--Your Specialty
Post by: RAGER on June 04, 2012, 11:04:10 PM
Post by: RAGER on June 04, 2012, 11:04:10 PM
Seared elk steak, maple dijon glazed cod on a bed of sauteed spinach and zuchinni.
Surf and turf
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00897-20120604-1953.jpg)
Surf and turf
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00897-20120604-1953.jpg)
Title: Re: Recipes--Your Specialty
Post by: I,Galactus on June 05, 2012, 09:08:46 AM
Post by: I,Galactus on June 05, 2012, 09:08:46 AM
Quote from: RAGER on June 04, 2012, 11:04:10 PM
Seared elk steak, maple dijon glazed cod on a bed of sauteed spinach and zuchinni.
Surf and turf
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00897-20120604-1953.jpg)
Looks delish (as ever). How gamey and/or tough is elk?
Title: Re: Recipes--Your Specialty
Post by: RAGER on June 05, 2012, 09:36:24 AM
Post by: RAGER on June 05, 2012, 09:36:24 AM
none and none when you barely cook it ;)
Title: Re: Recipes--Your Specialty
Post by: Gigi on June 08, 2012, 01:21:49 PM
Post by: Gigi on June 08, 2012, 01:21:49 PM
I need to make potato salad this weekend...any recipe suggestions?
Title: Re: Recipes--Your Specialty
Post by: Chovie D on June 08, 2012, 01:26:55 PM
Post by: Chovie D on June 08, 2012, 01:26:55 PM
Dayum, Rager is fucking Raging in this thread. :D
Kale slaw recipe?
Kale slaw recipe?
Title: Re: Recipes--Your Specialty
Post by: RAGER on June 08, 2012, 07:57:20 PM
Post by: RAGER on June 08, 2012, 07:57:20 PM
Din din last night. seared venison this time, greens from the garden, Greek fish stew I made, some local gorganzola, and some other tidbits
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00900-20120607-1834.jpg)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00900-20120607-1834.jpg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on June 08, 2012, 08:19:27 PM
Post by: RAGER on June 08, 2012, 08:19:27 PM
Quote from: Gigi on June 08, 2012, 01:21:49 PM
I need to make potato salad this weekend...any recipe suggestions?
I kinda burnt at the moment so I'm not gonna go all out but i wanna steer you in the direction of a more sour cream based potato salad rather than lots of mayo. Think aboot some horseradish too. Good luck. I know cook tonight. My girls's taking me oot. Ceviche and a margarita is in my near future.
Title: Re: Recipes--Your Specialty
Post by: Gigi on June 08, 2012, 09:33:36 PM
Post by: Gigi on June 08, 2012, 09:33:36 PM
I did in fact find a recipe similar to what you're saying...I'll report back...I'm having a bit humus & tabouli tonight with a little bit of pita bread out at the pool with the neighbors...refreshing...
Title: Re: Recipes--Your Specialty
Post by: joyce on June 09, 2012, 10:45:46 PM
Post by: joyce on June 09, 2012, 10:45:46 PM
a.
Title: Re: Recipes--Your Specialty
Post by: anton chigurh on June 10, 2012, 09:55:43 PM
Post by: anton chigurh on June 10, 2012, 09:55:43 PM
M
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on June 11, 2012, 08:55:06 PM
Post by: MadJohnShaft on June 11, 2012, 08:55:06 PM
Do you have one that includes a baby?
Title: Re: Recipes--Your Specialty
Post by: astroman on June 14, 2012, 07:16:49 AM
Post by: astroman on June 14, 2012, 07:16:49 AM
would love to see more recipes.....that was the point of the thread after all
Title: Re: Recipes--Your Specialty
Post by: ez on June 25, 2012, 07:34:22 AM
Post by: ez on June 25, 2012, 07:34:22 AM
Quote from: Instant Dan on May 30, 2012, 08:31:10 PM
Anyone got a good recipe for spicy pulled pork? The last time I made it, it was dried out.
I only do pulled pork in a dutch oven, but a 2kg pork shoulder with the fat on top, only dry rub - no marinade, no brining, with a cup of whatever liquid you want in the bottom (beer, apple cider, apple juice etc.) at 180°C for 5 - 6 hours in the oven always yields great results.
Title: Re: Recipes--Your Specialty
Post by: RAGER on July 01, 2012, 08:18:15 PM
Post by: RAGER on July 01, 2012, 08:18:15 PM
the other night I made some stuffed poblanos. Tonight I'm gonna do some a different way leaving them whole like you would see in chiles rellenos. Here's the ones from the other night.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00929-20120626-1948.jpg)
The same day I made a bunch of chile paste from some assorted dried chiles like pasilla,arbol, california, and guajillo. I been using it for sauces and stuff. I also made some enchiladas. Don't think I got pics of that. using the paste as a base for braising the pork to go into the poblanos. I'll make a different sauce to set the peppers on with the same paste then I'll make a little turmeric lime crema for the top. here's the paste.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00936-20120701-1717.jpg)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00929-20120626-1948.jpg)
The same day I made a bunch of chile paste from some assorted dried chiles like pasilla,arbol, california, and guajillo. I been using it for sauces and stuff. I also made some enchiladas. Don't think I got pics of that. using the paste as a base for braising the pork to go into the poblanos. I'll make a different sauce to set the peppers on with the same paste then I'll make a little turmeric lime crema for the top. here's the paste.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00936-20120701-1717.jpg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on July 01, 2012, 10:54:52 PM
Post by: RAGER on July 01, 2012, 10:54:52 PM
I am stuffed with stuffed poblanos. The sauce on top is a turmeric lime crema
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00937-20120701-1926.jpg)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00937-20120701-1926.jpg)
Title: Re: Recipes--Your Specialty
Post by: deleted account on July 03, 2012, 02:46:13 PM
Post by: deleted account on July 03, 2012, 02:46:13 PM
that (and the one before it) looks outRAGERously good.
you got this shit goin' on at the restaurant?
and what the fuck's up with that blog for fuck's sake?
you got this shit goin' on at the restaurant?
and what the fuck's up with that blog for fuck's sake?
Title: Re: Recipes--Your Specialty
Post by: RAGER on July 08, 2012, 02:48:49 PM
Post by: RAGER on July 08, 2012, 02:48:49 PM
Tapas anyone?
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00943-20120708-1146.jpg)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00943-20120708-1146.jpg)
Title: Re: Recipes--Your Specialty
Post by: Gigi on July 10, 2012, 09:57:12 PM
Post by: Gigi on July 10, 2012, 09:57:12 PM
Ok...this week I'm gonna attempt tortillas...any words of wisdom or recipes? Rager..Rager..
Title: Re: Recipes--Your Specialty
Post by: astroman on July 11, 2012, 04:30:52 AM
Post by: astroman on July 11, 2012, 04:30:52 AM
I'm pretty sure you're supposed to use plastic grocery bags somehow....that's all I got
Title: Re: Recipes--Your Specialty
Post by: I,Galactus on July 11, 2012, 07:53:38 AM
Post by: I,Galactus on July 11, 2012, 07:53:38 AM
Quote from: Sally on July 10, 2012, 09:57:12 PM
Ok...this week I'm gonna attempt tortillas...any words of wisdom or recipes? Rager..Rager..
Got one of these?
(http://www.keeperofthehome.org/wp/wp-content/uploads/archive/6a00e54f14494b8834011571cce24b970b-800wi)
That's all the wisdom I got. Best of luck!
Title: Re: Recipes--Your Specialty
Post by: Sally on July 11, 2012, 11:37:51 PM
Post by: Sally on July 11, 2012, 11:37:51 PM
Quote from: I,Galactus on July 11, 2012, 07:53:38 AMI don't have one. My tortillas are gonna end up oval and screwed up!Quote from: Sally on July 10, 2012, 09:57:12 PM
Ok...this week I'm gonna attempt tortillas...any words of wisdom or recipes? Rager..Rager..
Got one of these?
(http://www.keeperofthehome.org/wp/wp-content/uploads/archive/6a00e54f14494b8834011571cce24b970b-800wi)
That's all the wisdom I got. Best of luck!
Title: Re: Recipes--Your Specialty
Post by: I,Galactus on July 12, 2012, 09:59:35 AM
Post by: I,Galactus on July 12, 2012, 09:59:35 AM
Quote from: Sally on July 11, 2012, 11:37:51 PM
I don't have one. My tortillas are gonna end up oval and screwed up!
Tell 'em that's part of the handmade charm! They're not lumpy, they're made with love. :)
Title: Re: Recipes--Your Specialty
Post by: GodShifter on July 12, 2012, 12:10:46 PM
Post by: GodShifter on July 12, 2012, 12:10:46 PM
Damn straight (round). Let em' be what they'll be. It doesn't matter if they're perfectly round. As long as they taste good!
Title: Re: Recipes--Your Specialty
Post by: RAGER on July 12, 2012, 12:55:20 PM
Post by: RAGER on July 12, 2012, 12:55:20 PM
Quote from: Sally on July 10, 2012, 09:57:12 PM
Ok...this week I'm gonna attempt tortillas...any words of wisdom or recipes? Rager..Rager..
There's bunches of stuff on youtube about making your own tortillas. It's actually pretty simple. No press?? Just go get one at a tienda. They're cheap. You do need some heavy duty plastic wrap or some wax paper though so the masa doesn't stick to the press. Good luck. It's fun.
Title: Re: Recipes--Your Specialty
Post by: deleted account on July 12, 2012, 02:08:53 PM
Post by: deleted account on July 12, 2012, 02:08:53 PM
masa...shaff?
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on July 12, 2012, 03:54:00 PM
Post by: MadJohnShaft on July 12, 2012, 03:54:00 PM
We got one of them and a bag of Masa flour, you do need the plastic sheets to get it to work though, from what i SEEN on Rick Bayless.
Title: Re: Recipes--Your Specialty
Post by: Sally on July 12, 2012, 04:07:37 PM
Post by: Sally on July 12, 2012, 04:07:37 PM
Quote from: GodShifter on July 12, 2012, 12:10:46 PMIs your mind in the gutter or mine?
Damn straight (round). Let em' be what they'll be. It doesn't matter if they're perfectly round. As long as they taste good!
Title: Re: Recipes--Your Specialty
Post by: GodShifter on July 12, 2012, 04:52:00 PM
Post by: GodShifter on July 12, 2012, 04:52:00 PM
Uh ... both? ;D
I really did have the best of intentions with my initial response
I really did have the best of intentions with my initial response
Title: Re: Recipes--Your Specialty
Post by: yeezuz on July 13, 2012, 12:28:09 PM
Post by: yeezuz on July 13, 2012, 12:28:09 PM
(http://i0.kym-cdn.com/photos/images/newsfeed/000/250/669/29e.jpg)
i made kale with potatoes, smoked bacon, corn and bell peppers. fresh kale from the 'rents lil garden. i am going weekend after next to pillage indian peaches and all sorts of garden goodies.
i made kale with potatoes, smoked bacon, corn and bell peppers. fresh kale from the 'rents lil garden. i am going weekend after next to pillage indian peaches and all sorts of garden goodies.
Title: Re: Recipes--Your Specialty
Post by: RAGER on July 13, 2012, 01:20:28 PM
Post by: RAGER on July 13, 2012, 01:20:28 PM
Dinner last night. Roasted chicken leg quarter, balsamic tomato salad with blue cheese, and no egg potato salad.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00944-20120712-1855.jpg)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00944-20120712-1855.jpg)
Title: Re: Recipes--Your Specialty
Post by: Sally on July 14, 2012, 07:27:00 PM
Post by: Sally on July 14, 2012, 07:27:00 PM
Yep! I need that tortilla press!
(http://img.tapatalk.com/6cd481ee-00c7-0339.jpg)
(http://img.tapatalk.com/6cd481ee-00c7-0339.jpg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on July 16, 2012, 10:51:15 AM
Post by: RAGER on July 16, 2012, 10:51:15 AM
Last nights dinner. Seafood sausages grean beans prik style and some jasmine rice cooked in beefstock. The seafood sausages were a mixture of sockeye, shrimp and scallops rolled up in savoy cabbage leaves and steamed then a miso mustard drizzled over the top
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00953-20120715-1941.jpg)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00953-20120715-1941.jpg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on August 24, 2012, 01:47:18 PM
Post by: RAGER on August 24, 2012, 01:47:18 PM
dinner the other night.
Pork tender loin and laratte potatoes tossed in salsa verde with a salad and stuff
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_00191.jpg)
Pork tender loin and laratte potatoes tossed in salsa verde with a salad and stuff
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_00191.jpg)
Title: Re: Recipes--Your Specialty
Post by: Soundgardenia on September 06, 2012, 12:41:35 AM
Post by: Soundgardenia on September 06, 2012, 12:41:35 AM
Rager, damn! Every single dish looks awesome!
I just made this for dinner tonight:
(http://a1.sphotos.ak.fbcdn.net/hphotos-ak-ash3/539278_10151145309439855_287197981_n.jpg)
I just made this for dinner tonight:
(http://a1.sphotos.ak.fbcdn.net/hphotos-ak-ash3/539278_10151145309439855_287197981_n.jpg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on September 10, 2012, 09:51:35 PM
Post by: RAGER on September 10, 2012, 09:51:35 PM
Damn that looks good!!
RAGER chicken tonight I'll p[ost pics
RAGER chicken tonight I'll p[ost pics
Title: Re: Recipes--Your Specialty
Post by: RAGER on September 11, 2012, 02:31:17 PM
Post by: RAGER on September 11, 2012, 02:31:17 PM
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_00851.jpg)
Title: Re: Recipes--Your Specialty
Post by: juggernaut on September 11, 2012, 04:43:27 PM
Post by: juggernaut on September 11, 2012, 04:43:27 PM
I want to eat that.
Title: Re: Recipes--Your Specialty
Post by: Sally on September 11, 2012, 08:57:40 PM
Post by: Sally on September 11, 2012, 08:57:40 PM
Looks totally different than the times I've made it ???
Title: Re: Recipes--Your Specialty
Post by: mortlock on September 12, 2012, 12:50:11 AM
Post by: mortlock on September 12, 2012, 12:50:11 AM
what is it??
Title: Re: Recipes--Your Specialty
Post by: juggernaut on September 12, 2012, 05:05:00 PM
Post by: juggernaut on September 12, 2012, 05:05:00 PM
Quote from: mortlock on September 12, 2012, 12:50:11 AM
what is it??
I believe it's some variation of chicken.
Title: Re: Recipes--Your Specialty
Post by: deleted account on September 12, 2012, 08:08:06 PM
Post by: deleted account on September 12, 2012, 08:08:06 PM
Quote from: RAGER on September 10, 2012, 09:51:35 PM
RAGER chicken tonight I'll p[ost pics
Title: Re: Recipes--Your Specialty
Post by: Soundgardenia on September 17, 2012, 11:47:04 PM
Post by: Soundgardenia on September 17, 2012, 11:47:04 PM
This will be a little food blogging:
It was my friends birthday last week so I decided to surprise her this week with a late birthday dinner.
Got her a birthday Brie with crackers as an appetizer and cracked open a bottle of Portuguese wine:
(http://img.photobucket.com/albums/v353/Desertgardenia/96650C68-F2F5-4871-93F6-0A4F7D3525D8-5267-00000458FAF970E6.jpg)
Then oven roasted a big filet of cod with potatoes, onions, garlic and olives.
(http://img.photobucket.com/albums/v353/Desertgardenia/317FD6D9-3159-4633-9723-3A3FCECEBB3A-5267-0000044D8D3247EC.jpg)
Doesn't look too appetizing, but it was pretty delicious! :)
It was my friends birthday last week so I decided to surprise her this week with a late birthday dinner.
Got her a birthday Brie with crackers as an appetizer and cracked open a bottle of Portuguese wine:
(http://img.photobucket.com/albums/v353/Desertgardenia/96650C68-F2F5-4871-93F6-0A4F7D3525D8-5267-00000458FAF970E6.jpg)
Then oven roasted a big filet of cod with potatoes, onions, garlic and olives.
(http://img.photobucket.com/albums/v353/Desertgardenia/317FD6D9-3159-4633-9723-3A3FCECEBB3A-5267-0000044D8D3247EC.jpg)
Doesn't look too appetizing, but it was pretty delicious! :)
Title: Re: Recipes--Your Specialty
Post by: Lumpy on September 18, 2012, 12:24:48 AM
Post by: Lumpy on September 18, 2012, 12:24:48 AM
What a nice friend you are. That looks delicious. :)
Title: Re: Recipes--Your Specialty
Post by: Soundgardenia on September 18, 2012, 01:41:34 AM
Post by: Soundgardenia on September 18, 2012, 01:41:34 AM
Aw thanks!
She totally deserved it though... :)
She totally deserved it though... :)
Title: Re: Recipes--Your Specialty
Post by: Sally on September 18, 2012, 02:07:15 AM
Post by: Sally on September 18, 2012, 02:07:15 AM
Mmmmmm...
Title: Re: Recipes--Your Specialty
Post by: lowdaddy on September 18, 2012, 02:53:25 AM
Post by: lowdaddy on September 18, 2012, 02:53:25 AM
Quote from: Soundgardenia on September 17, 2012, 11:47:04 PM
This will be a little food blogging:
It was my friends birthday last week so I decided to surprise her this week with a late birthday dinner.
Got her a birthday Brie with crackers as an appetizer and cracked open a bottle of Portuguese wine:
(http://img.photobucket.com/albums/v353/Desertgardenia/96650C68-F2F5-4871-93F6-0A4F7D3525D8-5267-00000458FAF970E6.jpg)
Then oven roasted a big filet of cod with potatoes, onions, garlic and olives.
(http://img.photobucket.com/albums/v353/Desertgardenia/317FD6D9-3159-4633-9723-3A3FCECEBB3A-5267-0000044D8D3247EC.jpg)
Doesn't look too appetizing, but it was pretty delicious! :)
she looks delicious! wait...............i mean...................the food looks del....ummmmmmmmmmmm.........shit.
Title: Re: Recipes--Your Specialty
Post by: Soundgardenia on September 18, 2012, 03:10:48 AM
Post by: Soundgardenia on September 18, 2012, 03:10:48 AM
she's my little russian princess :)
Title: Re: Recipes--Your Specialty
Post by: RAGER on September 18, 2012, 01:32:15 PM
Post by: RAGER on September 18, 2012, 01:32:15 PM
I really out did myself with this one. Paella mixta
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_00981.jpg)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_00981.jpg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on September 19, 2012, 07:42:41 PM
Post by: RAGER on September 19, 2012, 07:42:41 PM
I said I made PAELLA goawdammit!!
Title: Re: Recipes--Your Specialty
Post by: khoomeizhi on September 19, 2012, 07:52:32 PM
Post by: khoomeizhi on September 19, 2012, 07:52:32 PM
okay, cool. bring it on over!
Title: Re: Recipes--Your Specialty
Post by: Lumpy on September 19, 2012, 07:57:11 PM
Post by: Lumpy on September 19, 2012, 07:57:11 PM
Paella looks ridiculously good.
Title: Re: Recipes--Your Specialty
Post by: RAGER on September 19, 2012, 08:25:27 PM
Post by: RAGER on September 19, 2012, 08:25:27 PM
I was fukn piss drunk when I made it too. I barely remember eating any :D. but apparently it was to die for. Gotta have courage to make paella. Got the perfect soccarat amd everything
Title: Re: Recipes--Your Specialty
Post by: Sally on September 22, 2012, 09:37:51 PM
Post by: Sally on September 22, 2012, 09:37:51 PM
(http://img.tapatalk.com/d/12/09/23/ezynuhem.jpg)
Herb quinoa with tomatoes and zucchini
(http://img.tapatalk.com/d/12/09/23/nyve2yjy.jpg)
Grilled chicken with melted swiss
Herb quinoa with tomatoes and zucchini
(http://img.tapatalk.com/d/12/09/23/nyve2yjy.jpg)
Grilled chicken with melted swiss
Title: Re: Recipes--Your Specialty
Post by: Soundgardenia on September 22, 2012, 09:41:30 PM
Post by: Soundgardenia on September 22, 2012, 09:41:30 PM
Oh dude! I love paella!
Can't wait to try that quinoa salad!
I have some smoked oysters puff pastries in Sally's oven now, curious to see how they turn out.. Usually I used the round puff pastry dough, but they were out of those at the store, so I got the squared ones. Will post pics in a bit!
Can't wait to try that quinoa salad!
I have some smoked oysters puff pastries in Sally's oven now, curious to see how they turn out.. Usually I used the round puff pastry dough, but they were out of those at the store, so I got the squared ones. Will post pics in a bit!
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on September 23, 2012, 06:49:57 AM
Post by: MadJohnShaft on September 23, 2012, 06:49:57 AM
I've been prepping to make Ajiaco Columbian Chicken and Potato Soup for a while and I finally did last night - the farmers market had just the right potatoes, I just bought a small handful of a half dozen different kinds - the different textures make the soup.
This is the recipe I used...
http://creativeclaycooking.com/?p=151 (http://creativeclaycooking.com/?p=151)
It turned out great and needs all the topping listed (capers) plus a few more. Forgot to take a picture until we'd eaten. The corn soaks up the potato rich stock and is very nice.
(http://i1153.photobucket.com/albums/p520/madjohnshaft/677756f916b36875e6f58c9c3f725bc4_zps45acd49b.jpg)
Even the mighty Spice House had no Guascas (an herb) but I made the substitute.
This is the recipe I used...
http://creativeclaycooking.com/?p=151 (http://creativeclaycooking.com/?p=151)
It turned out great and needs all the topping listed (capers) plus a few more. Forgot to take a picture until we'd eaten. The corn soaks up the potato rich stock and is very nice.
(http://i1153.photobucket.com/albums/p520/madjohnshaft/677756f916b36875e6f58c9c3f725bc4_zps45acd49b.jpg)
Even the mighty Spice House had no Guascas (an herb) but I made the substitute.
Title: Re: Recipes--Your Specialty
Post by: merlot brougham on September 23, 2012, 08:50:36 PM
Post by: merlot brougham on September 23, 2012, 08:50:36 PM
Southern greens, done vegan. Not because I am vegan, just because it don't need anything else.
2 leeks trimmed and sliced thin
2 carrots peeled and sliced thin
2 celery stalks sliced thin
1 onion diced
2 leeks trimmed and sliced thin
2 bay leaves
2 springs of thyme
1 sprig of rosemary
1 can of fire roasted tomatoes
1lb of turnip, mustard, collard or kale greens or any mix of them
2 cups of low sodium vegetable broth
2-3 tbsp of olive oil
1 tbsp Vietnamese chili garlic sauce
Over high heat add olive oil in big stew pot. Once hot add leeks, carrots, celery and onions. Sweat until reduced and beginning to brown. Add can of tomatoes. Stir until reduced slightly. Add veggie broth and greens. Stir until well mixed up. Turn heat down to low. Add thyme and rosemary tied up with butcher's twine along with bay leaves. Add fresh ground pepper liberally and chili garlic sauce. Cook one hour, stirring occasionally. Recommend serving with a slice of cornbread but I didn't have the necessary ingredients.
It may not be pretty but it sure is yummy. Voila:
(https://lh4.googleusercontent.com/-kn8yxCEVi_A/UF-t4afjhBI/AAAAAAAAKVI/S1LRRC9jFRA/s800/IMG_4908.JPG)
2 leeks trimmed and sliced thin
2 carrots peeled and sliced thin
2 celery stalks sliced thin
1 onion diced
2 leeks trimmed and sliced thin
2 bay leaves
2 springs of thyme
1 sprig of rosemary
1 can of fire roasted tomatoes
1lb of turnip, mustard, collard or kale greens or any mix of them
2 cups of low sodium vegetable broth
2-3 tbsp of olive oil
1 tbsp Vietnamese chili garlic sauce
Over high heat add olive oil in big stew pot. Once hot add leeks, carrots, celery and onions. Sweat until reduced and beginning to brown. Add can of tomatoes. Stir until reduced slightly. Add veggie broth and greens. Stir until well mixed up. Turn heat down to low. Add thyme and rosemary tied up with butcher's twine along with bay leaves. Add fresh ground pepper liberally and chili garlic sauce. Cook one hour, stirring occasionally. Recommend serving with a slice of cornbread but I didn't have the necessary ingredients.
It may not be pretty but it sure is yummy. Voila:
(https://lh4.googleusercontent.com/-kn8yxCEVi_A/UF-t4afjhBI/AAAAAAAAKVI/S1LRRC9jFRA/s800/IMG_4908.JPG)
Title: Re: Recipes--Your Specialty
Post by: RAGER on October 03, 2012, 02:50:51 PM
Post by: RAGER on October 03, 2012, 02:50:51 PM
dinner the other night
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_01321_zps1287e8cf.jpg)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_01321_zps1287e8cf.jpg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on October 13, 2012, 12:54:50 PM
Post by: RAGER on October 13, 2012, 12:54:50 PM
Couple days ago I mad a chicken liver mousse with a cognac gelee`
Here they are chilling while the gelee` cools
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_01591_zpsfa6996ff.jpg)
The finished product. Taking some over to a friends tonight for her birthday. Haute cuisine.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_01601_zps9fb50d6e.jpg)
Here they are chilling while the gelee` cools
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_01591_zpsfa6996ff.jpg)
The finished product. Taking some over to a friends tonight for her birthday. Haute cuisine.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_01601_zps9fb50d6e.jpg)
Title: Re: Recipes--Your Specialty
Post by: Soundgardenia on October 14, 2012, 11:13:54 PM
Post by: Soundgardenia on October 14, 2012, 11:13:54 PM
On sundays during the walking dead season, me and a bunch of neighbors get together at another neighbors house (he has cable, we don't) and do dinner.
Tonight we decided to do the most delicious meat loaf ever stuffed with blue cheese and then mashed potatoes filled with Parmesan...
Hmmm cheese
Tonight we decided to do the most delicious meat loaf ever stuffed with blue cheese and then mashed potatoes filled with Parmesan...
Hmmm cheese
Title: Re: Recipes--Your Specialty
Post by: RAGER on October 18, 2012, 02:42:30 PM
Post by: RAGER on October 18, 2012, 02:42:30 PM
Chicken thighs smothered in a thai chili paste and garlic pan seared then roasted and put atop a bed of greens and arugula. Blended up some kimchi and mayo for a nice little dipping sauce i call Kreamy Korean.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_01761_zps65c1c3c6.jpg)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_01761_zps65c1c3c6.jpg)
Title: Re: Recipes--Your Specialty
Post by: khoomeizhi on November 02, 2012, 08:22:07 AM
Post by: khoomeizhi on November 02, 2012, 08:22:07 AM
made some killer rabbit legs last night. did the magic thing where you salt the raw meat and leave it out for a while, while the salt draws juices out of the meat and then the meat, so short on salt and juices, sucks all the salty juice back in. chemistry/physics for the kitchen. then left in the fridge for a day with garlic, onion, herbs, and cinnamon (dry rub style). next day, browned on a hot skillet and then packed into a baking dish, covered with a mixture of brown basmati rice (already cooked), some veggies, and more seasoning, and then topped off with weak brine to the top of the rice. baked, covered, super low (285F) until the liquid disappeared (about 2hrs. 40min.).
fucking meat-dripping-off-the-bone succulent. awesome. i recommend this general idea of cookery for all those kinds of flesh that can end up drier/tougher than expected. (wild meats especially)
fucking meat-dripping-off-the-bone succulent. awesome. i recommend this general idea of cookery for all those kinds of flesh that can end up drier/tougher than expected. (wild meats especially)
Title: Re: Recipes--Your Specialty
Post by: RAGER on November 08, 2012, 12:42:06 PM
Post by: RAGER on November 08, 2012, 12:42:06 PM
Quote from: khoomeizhi on November 02, 2012, 08:22:07 AM
made some killer rabbit legs last night. did the magic thing where you salt the raw meat and leave it out for a while, while the salt draws juices out of the meat and then the meat, so short on salt and juices, sucks all the salty juice back in. chemistry/physics for the kitchen. then left in the fridge for a day with garlic, onion, herbs, and cinnamon (dry rub style). next day, browned on a hot skillet and then packed into a baking dish, covered with a mixture of brown basmati rice (already cooked), some veggies, and more seasoning, and then topped off with weak brine to the top of the rice. baked, covered, super low (285F) until the liquid disappeared (about 2hrs. 40min.).
fucking meat-dripping-off-the-bone succulent. awesome. i recommend this general idea of cookery for all those kinds of flesh that can end up drier/tougher than expected. (wild meats especially)
Oh man that sounds killer.
Last night was campagnelle with 3 peppers and meatballs
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_02041.jpg)
Title: Re: Recipes--Your Specialty
Post by: Soundgardenia on November 11, 2012, 01:16:58 PM
Post by: Soundgardenia on November 11, 2012, 01:16:58 PM
Doing a pot roast for the weekly walking dead dinner with the neighbors.
This is the grocery list:
(http://img.tapatalk.com/d/12/11/12/4u5erame.jpg)
I feel like I'm forgetting something... Any suggestions?
This is the grocery list:
(http://img.tapatalk.com/d/12/11/12/4u5erame.jpg)
I feel like I'm forgetting something... Any suggestions?
Title: Re: Recipes--Your Specialty
Post by: Jor el on November 11, 2012, 01:24:32 PM
Post by: Jor el on November 11, 2012, 01:24:32 PM
Dessert
Title: Re: Recipes--Your Specialty
Post by: Soundgardenia on November 11, 2012, 01:28:46 PM
Post by: Soundgardenia on November 11, 2012, 01:28:46 PM
That's their department this week. :)
I feel like I should get red wine for the pot roast.
I feel like I should get red wine for the pot roast.
Title: Re: Recipes--Your Specialty
Post by: RAGER on November 11, 2012, 01:37:28 PM
Post by: RAGER on November 11, 2012, 01:37:28 PM
Where's your herbs sista? Fresh thyme, rosemary, and bay. Brown that meat in evoo with sea salt and coarse black pepper first. Dig everything out of the pot and keep warm but leave the juice and add the red wine and crank the heat to reduce it down for a sauce. enjoy.
Title: Re: Recipes--Your Specialty
Post by: Soundgardenia on November 11, 2012, 01:45:52 PM
Post by: Soundgardenia on November 11, 2012, 01:45:52 PM
We all have a ton of spices, so I'm not really buying anymore! But thanks for the tips! I was going to forget thyme :)
Title: Re: Recipes--Your Specialty
Post by: Instant Dan on November 22, 2012, 05:10:44 PM
Post by: Instant Dan on November 22, 2012, 05:10:44 PM
(http://i.imgur.com/X8yv9.jpg)
Natural Chile Con Queso:
1/2 onion diced (about 1/2 cup)
3 cloves of garlic minced
3 Serrano peppers diced (de-seeded and de-veined) ::)
3 jalapeno peppers diced
1 tablespoon of butter
1 tablespoon of Vegetable Oil
Chickenstock for thinner
6 cups of shredded cheese, a mix of Longhorn cheddar and Monterrey Jack
Half a block of Velveeta ::)
3 plum tomatoes, peeled and diced (about 1 cup, can use canned if tomatoes aren't in season)
Natural Chile Con Queso:
1/2 onion diced (about 1/2 cup)
3 cloves of garlic minced
3 Serrano peppers diced (de-seeded and de-veined) ::)
3 jalapeno peppers diced
1 tablespoon of butter
1 tablespoon of Vegetable Oil
Chickenstock for thinner
6 cups of shredded cheese, a mix of Longhorn cheddar and Monterrey Jack
Half a block of Velveeta ::)
3 plum tomatoes, peeled and diced (about 1 cup, can use canned if tomatoes aren't in season)
Title: Re: Recipes--Your Specialty
Post by: Soundgardenia on November 25, 2012, 09:17:44 PM
Post by: Soundgardenia on November 25, 2012, 09:17:44 PM
It's not my specialty but more of a meatloaf recipe the neighbors and I have been perfecting for the Walking Dead Sunday night dinners. It has blue cheese inside and obviously bacon on top:
Pre oven:
(http://img.tapatalk.com/d/12/11/26/u9uvyzaq.jpg)
Pre oven:
(http://img.tapatalk.com/d/12/11/26/u9uvyzaq.jpg)
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on November 29, 2012, 08:28:51 AM
Post by: MadJohnShaft on November 29, 2012, 08:28:51 AM
One of our managers went to Peru but didn't bring me back any Aji peppers. Shit.
Last night Paella night with half a chicken and linguica sausages homemade from Ziers butcher. Delicious!
Last night Paella night with half a chicken and linguica sausages homemade from Ziers butcher. Delicious!
Title: Re: Recipes--Your Specialty
Post by: RAGER on November 29, 2012, 11:20:09 AM
Post by: RAGER on November 29, 2012, 11:20:09 AM
What?? no clams or mussels?!! Imposter! probably didn't even get the socarrat right either.
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on November 30, 2012, 07:07:32 AM
Post by: MadJohnShaft on November 30, 2012, 07:07:32 AM
I actually know all about socarrat, I am a man of the world.
Title: Re: Recipes--Your Specialty
Post by: RAGER on November 30, 2012, 10:54:00 AM
Post by: RAGER on November 30, 2012, 10:54:00 AM
Last night was spaghetti squash with a meat sauce and grated grana padano.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_02251.jpg)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_02251.jpg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on December 02, 2012, 02:14:39 PM
Post by: RAGER on December 02, 2012, 02:14:39 PM
Tonight is a pot roast in a dutch oven with veggies and chestnuts. cooking liquid is leftover turkey stock and Lagunita's Brown Shugga. Oh damn!!
Don"t worry, I'll post pics.
Don"t worry, I'll post pics.
Title: Re: Recipes--Your Specialty
Post by: mutantcolors on December 08, 2012, 06:41:11 PM
Post by: mutantcolors on December 08, 2012, 06:41:11 PM
I've taken to eating my tri tip as rare as humanly digestible without getting sick. Straight off the charcoal BBQ into my mouth. Holy fuck.
Shit...there's actually some video of me practically orgasming eating it like that on my birthday, cooked over a wood fire pit. God. Damn.
Shit...there's actually some video of me practically orgasming eating it like that on my birthday, cooked over a wood fire pit. God. Damn.
Title: Re: Recipes--Your Specialty
Post by: Lumpy on December 09, 2012, 01:09:28 AM
Post by: Lumpy on December 09, 2012, 01:09:28 AM
Meat Festival :)
Title: Re: Recipes--Your Specialty
Post by: mutantcolors on December 09, 2012, 02:18:13 AM
Post by: mutantcolors on December 09, 2012, 02:18:13 AM
Yeah the mistresses generally go byebye when the boys get together for their own sake. I think that was about 2am.
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on December 09, 2012, 01:08:48 PM
Post by: MadJohnShaft on December 09, 2012, 01:08:48 PM
This is in last Cooks Ill - French style clicken with stuffing.
Into oven:
Into oven:
Title: Re: Recipes--Your Specialty
Post by: bitter on December 09, 2012, 04:50:12 PM
Post by: bitter on December 09, 2012, 04:50:12 PM
My dad used to buy Marinaded Tri tip from a specialty meat shop that was absolutely delicious. So sweet; however, I think he grilled it medium. Would love to try that again after just kissing the grill :P
Title: Re: Recipes--Your Specialty
Post by: mutantcolors on December 09, 2012, 05:41:36 PM
Post by: mutantcolors on December 09, 2012, 05:41:36 PM
We got it up to temp over coals and threw on some small fuel just to hit the outer surface with some flame. It's a whole different ballgame like that.
Title: Re: Recipes--Your Specialty
Post by: bitter on December 10, 2012, 12:52:39 AM
Post by: bitter on December 10, 2012, 12:52:39 AM
I bet. Sounds awesome.
Title: Re: Recipes--Your Specialty
Post by: RAGER on December 13, 2012, 08:11:25 PM
Post by: RAGER on December 13, 2012, 08:11:25 PM
Dinner the other night. Pan roasted chicken thighs, braised cannellini beans, and sauteed broccoli and green beans
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_02381_zps9e0a7130.jpg)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_02381_zps9e0a7130.jpg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on December 16, 2012, 12:10:14 PM
Post by: RAGER on December 16, 2012, 12:10:14 PM
The other night I made a German type dish with taters, brats, sauerkraut, and roast beast. I had some leftover roast beast so i did this with it.
Rolled it up with rice, parm, sage, and diced landjaeger sausage. made a beef gravy to cook em in and steamed some broccoli,.
Beef roll ups
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_02431_zps3bef439c.jpg)
Rolled it up with rice, parm, sage, and diced landjaeger sausage. made a beef gravy to cook em in and steamed some broccoli,.
Beef roll ups
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_02431_zps3bef439c.jpg)
Title: Re: Recipes--Your Specialty
Post by: mertzy on December 16, 2012, 01:46:43 PM
Post by: mertzy on December 16, 2012, 01:46:43 PM
I just found an amazing recipe for Brie wrapped in filo...gonna make it for Christmas
Title: Re: Recipes--Your Specialty
Post by: Jor el on December 19, 2012, 06:53:20 PM
Post by: Jor el on December 19, 2012, 06:53:20 PM
Hook me up with some Shepherds Pie, Jack.
Title: Re: Recipes--Your Specialty
Post by: mertzy on December 22, 2012, 09:13:32 PM
Post by: mertzy on December 22, 2012, 09:13:32 PM
Mmmmm pumpkin bread. This recipe has been in my family since the 70's
(http://img.tapatalk.com/d/12/12/23/e4u7ynam.jpg)
(http://img.tapatalk.com/d/12/12/23/e4u7ynam.jpg)
Title: Re: Recipes--Your Specialty
Post by: I,Galactus on December 31, 2012, 11:26:17 AM
Post by: I,Galactus on December 31, 2012, 11:26:17 AM
Here's my brandied ham recipe. Made it again for a holiday brunch; served w/ biscuits, eggs, and hashbrowns. Looks great on a platter and makes awesome leftover sandwiches for days.
- 1 half bone in ham (approx. 6 lb)
- 1 1/2 c. packed dark brown sugar
- 1/4 c. brandy or bourbon
- 2 T. grainy brown mustard
1. Cut hard rind off ham (if any) and score fat in a diamond pattern,
2. Heat ham 10 min per pound @ 350° F or until hot all the way through.
3. Combine glaze ingredients in saucepan and bring to boil over medium.
4. Simmer glaze until thick and syrupy.
5. Slather all over ham and bake another 30 min
6. Slice, serve, and enjoy.
...
Here's my question: what to do with the ham bone? I'm thinking something slow and low with beans or some such? Paging stoner rock foodies...
- 1 half bone in ham (approx. 6 lb)
- 1 1/2 c. packed dark brown sugar
- 1/4 c. brandy or bourbon
- 2 T. grainy brown mustard
1. Cut hard rind off ham (if any) and score fat in a diamond pattern,
2. Heat ham 10 min per pound @ 350° F or until hot all the way through.
3. Combine glaze ingredients in saucepan and bring to boil over medium.
4. Simmer glaze until thick and syrupy.
5. Slather all over ham and bake another 30 min
6. Slice, serve, and enjoy.
...
Here's my question: what to do with the ham bone? I'm thinking something slow and low with beans or some such? Paging stoner rock foodies...
Title: Re: Recipes--Your Specialty
Post by: RAGER on December 31, 2012, 01:13:06 PM
Post by: RAGER on December 31, 2012, 01:13:06 PM
I like to stew the bone with some onions and then cook beans in that strained liquid.
Title: Re: Recipes--Your Specialty
Post by: I,Galactus on December 31, 2012, 01:23:26 PM
Post by: I,Galactus on December 31, 2012, 01:23:26 PM
Quote from: RAGER on December 31, 2012, 01:13:06 PM
I like to stew the bone with some onions and then cook beans in that strained liquid.
Does that make soup or more like just a pot o' beans? I'm asking because I'm not even sure which one of those I want.
Title: Re: Recipes--Your Specialty
Post by: RAGER on December 31, 2012, 01:59:40 PM
Post by: RAGER on December 31, 2012, 01:59:40 PM
Just makes a really flavorful pot of beans.
Title: Re: Recipes--Your Specialty
Post by: I,Galactus on December 31, 2012, 02:12:22 PM
Post by: I,Galactus on December 31, 2012, 02:12:22 PM
Quote from: RAGER on December 31, 2012, 01:59:40 PM
Just makes a really flavorful pot of beans.
Right on. I think I'll get some new years' bone beans going tomorrow.
Title: Re: Recipes--Your Specialty
Post by: RAGER on January 02, 2013, 12:38:24 PM
Post by: RAGER on January 02, 2013, 12:38:24 PM
One of my favorites. simple rosemary and olive oil braised cannellini beans with a buttermilk biscuit. oh and a little fresh grated parm D.O.P.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_02721_zps37eff32c.jpg)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_02721_zps37eff32c.jpg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on January 04, 2013, 01:31:03 PM
Post by: RAGER on January 04, 2013, 01:31:03 PM
Last night was Tan-tzu Mian
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_02761_zps380699fb.jpg)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_02761_zps380699fb.jpg)
Title: Re: Recipes--Your Specialty
Post by: I,Galactus on January 04, 2013, 01:42:57 PM
Post by: I,Galactus on January 04, 2013, 01:42:57 PM
Bone beans were badass.
- 1 Meaty ham bone
- 1 diced onion
- 1 minced garlic clove
- 2 bay leaves
- 6 c. low-sodium chicken broth
- 1 lb of these soaked overnight (trashed the seasoning):
(http://www.hurstbeans.com/system/images/5/original_15%20HB%20small%20cropped.jpg)
8 hours on low in the [kitchen appliance which shall not be named]. Pulled the bones out at 7 hrs and added leftover ham chunks. Served with cornbread and them's good eatin'. New tradition material, f'sho. Thanks for the assist RAGER.
- 1 Meaty ham bone
- 1 diced onion
- 1 minced garlic clove
- 2 bay leaves
- 6 c. low-sodium chicken broth
- 1 lb of these soaked overnight (trashed the seasoning):
(http://www.hurstbeans.com/system/images/5/original_15%20HB%20small%20cropped.jpg)
8 hours on low in the [kitchen appliance which shall not be named]. Pulled the bones out at 7 hrs and added leftover ham chunks. Served with cornbread and them's good eatin'. New tradition material, f'sho. Thanks for the assist RAGER.
Title: Re: Recipes--Your Specialty
Post by: RAGER on January 04, 2013, 02:11:08 PM
Post by: RAGER on January 04, 2013, 02:11:08 PM
Good call on chuckin' that flav-pak. nasty shit in there.
Title: Re: Recipes--Your Specialty
Post by: RAGER on January 22, 2013, 10:36:56 PM
Post by: RAGER on January 22, 2013, 10:36:56 PM
Tonight was Cajun. I didn't even cook. I just plated. My girl did the cookin. Fucking delish....
Red beans, pearl rice, sauteed shrimp, andouille sausage, and cheddar chive biscuits.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_03421_zps2eb0eebd.jpg)
Red beans, pearl rice, sauteed shrimp, andouille sausage, and cheddar chive biscuits.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_03421_zps2eb0eebd.jpg)
Title: Re: Recipes--Your Specialty
Post by: I,Galactus on January 23, 2013, 05:29:03 PM
Post by: I,Galactus on January 23, 2013, 05:29:03 PM
Name of thread = "Recipes..." Moar recipes, less photofoodblog plzkthxbai.
Title: Re: Recipes--Your Specialty
Post by: GodShifter on January 23, 2013, 07:57:57 PM
Post by: GodShifter on January 23, 2013, 07:57:57 PM
Plating = excellent, the food looks even better
Title: Re: Recipes--Your Specialty
Post by: RAGER on January 23, 2013, 10:33:25 PM
Post by: RAGER on January 23, 2013, 10:33:25 PM
You're right. i have been remiss in actually posting recipes. Other people have done better at this but i don't use recipes per se. I just jam. I take some guide lines an go from there, sorry. I drink. and smoke weed.
My girl is an awesome cook. she does the stuff that I don't normally do. I'm more savory/umami and she does stuff with veggies and fruits and nuts. it's really refreshing when i don't cook. The cajun dish was at my prompting.
If it's pizza night, I'd rather she cook than I. Then I know it's gonna be like goat cheese, arugala, and pine nuts or something. Something MJS would hate and I like that.
My girl is an awesome cook. she does the stuff that I don't normally do. I'm more savory/umami and she does stuff with veggies and fruits and nuts. it's really refreshing when i don't cook. The cajun dish was at my prompting.
If it's pizza night, I'd rather she cook than I. Then I know it's gonna be like goat cheese, arugala, and pine nuts or something. Something MJS would hate and I like that.
Title: Re: Recipes--Your Specialty
Post by: black on January 24, 2013, 10:58:03 AM
Post by: black on January 24, 2013, 10:58:03 AM
Quote from: I,Galactus on January 23, 2013, 05:29:03 PM
Name of thread = "Recipes..." Moar recipes, less photofoodblog plzkthxbai.
Since you "jam" instead of following a written recipe, have you thought about videoing your creations. That would give some of us curious types a kind of template if we dared to get as culinarally adventurous as you. That would be cool.
Plus it would be interesting to watch you plate up some of those pretty meals. Another skill I seem to lack.
Title: Re: Recipes--Your Specialty
Post by: I,Galactus on January 24, 2013, 11:01:51 AM
Post by: I,Galactus on January 24, 2013, 11:01:51 AM
Quote from: black on January 24, 2013, 10:58:03 AMQuote from: I,Galactus on January 23, 2013, 05:29:03 PM
Name of thread = "Recipes..." Moar recipes, less photofoodblog plzkthxbai.
Since you "jam" instead of following a written recipe, have you thought about videoing your creations. That would give some of us curious types a kind of template if we dared to get as culinarally adventurous as you. That would be cool.
Plus it would be interesting to watch you plate up some of those pretty meals. Another skill I seem to lack.
Word. I ain't trying to be a dick (I do so well without trying, why bother?), just trying to glean a bit more info out of that magic jazz jam you (and your girl) do in the kitchen.
Title: Re: Recipes--Your Specialty
Post by: Jor el on January 28, 2013, 07:53:15 PM
Post by: Jor el on January 28, 2013, 07:53:15 PM
Where are the actual fucking recipes?
Title: Re: Recipes--Your Specialty
Post by: deleted account on January 29, 2013, 03:28:30 AM
Post by: deleted account on January 29, 2013, 03:28:30 AM
precisely. I say we start a thread about this in gen. disc. find this shit out once and for all
Title: Re: Recipes--Your Specialty
Post by: RAGER on January 29, 2013, 11:17:41 AM
Post by: RAGER on January 29, 2013, 11:17:41 AM
Ok. Plans got foiled yesterday so here I am at 7:30 with coffee in hand.
The other night I made a pretty simple roasted chicken thigh dish. Chovie's old lady would dig it.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_03581_zps5ee67e75.jpg)
plated it up on top of mixed greens and arugula with a stupid simple blue cheese vinaigrette.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_03591_zps347c04c6.jpg)
RECIPE
Pack of bone in chicken thighs (6-8)
1 yellow onion sliced
4 large carrots cut into large chunks
4 large cloves of garlic
about 5 sprigs of fresh thyme or rosemary
salt and pepper
Trader Joes 21 seasoning salute
about 4 big glugs of olive olive oil
Mixed greens/arugula
white wine vinegar
crumbled blue cheese
After you've washed and dried your chicken thighs set them aside and start on your aromatic veggies and herbs. Slice one whole yellow onion or a white one if you're racist or if you've spent the extra money on one. put into a large roasting pan. Clean and trim but don't peel your carrots. Just cut them into about 3 or 4 pieces. Big chunks yeah. Take your garlic cloves and smash them with the side of your knife and the skins are easy to remove. After you've separated the skins give them another smash and a rough chop. Add them to the roasting pan, Add a bit of kosher salt and some black pepper. Add a couple glugs of olive oil (extra virgin olive oil). mix it all up a bit and put the roasting pan on the stove top at about med heat. This is a good time to preheat the oven to 450. So the roasting pan is getting hot on the big burner and the veggies are starting to sizzle. just get them to where things are smelling nice and starting to soften. Remove from heat. leave this stuff in an even layer in the pan. Add the sprigs of thyme or rosemary on top of that.
Now for the chicken. Add a few glugs of olive oil to the thighs in a glass bowl, mix around. add some salt and black pepper and mix around a bit more so it's evenly coated. Lay the thighs on top of the veggies in the roasting pan skin side up with a little room between everything. Just a bit more salt and pepper sprinkled on top of everything and then sprinkle the Trader Joes 21 seasoning salute on top too. I like to be liber with this stuff. keep in mind there's no salt in it.
Into the preheated oven at 450 it all goes for about 20 minutes to a half hour. This is to sear the meat. you could also sear the meat in a saute pan on the stove first too which is what I do often. Anyways after your meat is oven seared, leave the oven door shut and turn the heat down to 350.
Here's where my preference takes over. I like dark meat slow cooked and falling off the bone so I let it go about and hour or so. it's kind of to your preference. it'll probably be done and to temp by the 40 minute mark or slightly before but I like my thighs done done done. White meat is a different story.
When you pull it out of the oven let it rest for a few while you mix up some greens and arugula. drizzle some evoo, some white wine vinegar, and crumble some blue cheese on top. Then just set a thigh atop that with a couple carrots and some of the onions and oh damn is that good. happy day!
Seems lengthy but not really. Alittle bit of prep and some wait time. Easy to find and on hand ingredients.
The other night I made a pretty simple roasted chicken thigh dish. Chovie's old lady would dig it.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_03581_zps5ee67e75.jpg)
plated it up on top of mixed greens and arugula with a stupid simple blue cheese vinaigrette.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_03591_zps347c04c6.jpg)
RECIPE
Pack of bone in chicken thighs (6-8)
1 yellow onion sliced
4 large carrots cut into large chunks
4 large cloves of garlic
about 5 sprigs of fresh thyme or rosemary
salt and pepper
Trader Joes 21 seasoning salute
about 4 big glugs of olive olive oil
Mixed greens/arugula
white wine vinegar
crumbled blue cheese
After you've washed and dried your chicken thighs set them aside and start on your aromatic veggies and herbs. Slice one whole yellow onion or a white one if you're racist or if you've spent the extra money on one. put into a large roasting pan. Clean and trim but don't peel your carrots. Just cut them into about 3 or 4 pieces. Big chunks yeah. Take your garlic cloves and smash them with the side of your knife and the skins are easy to remove. After you've separated the skins give them another smash and a rough chop. Add them to the roasting pan, Add a bit of kosher salt and some black pepper. Add a couple glugs of olive oil (extra virgin olive oil). mix it all up a bit and put the roasting pan on the stove top at about med heat. This is a good time to preheat the oven to 450. So the roasting pan is getting hot on the big burner and the veggies are starting to sizzle. just get them to where things are smelling nice and starting to soften. Remove from heat. leave this stuff in an even layer in the pan. Add the sprigs of thyme or rosemary on top of that.
Now for the chicken. Add a few glugs of olive oil to the thighs in a glass bowl, mix around. add some salt and black pepper and mix around a bit more so it's evenly coated. Lay the thighs on top of the veggies in the roasting pan skin side up with a little room between everything. Just a bit more salt and pepper sprinkled on top of everything and then sprinkle the Trader Joes 21 seasoning salute on top too. I like to be liber with this stuff. keep in mind there's no salt in it.
Into the preheated oven at 450 it all goes for about 20 minutes to a half hour. This is to sear the meat. you could also sear the meat in a saute pan on the stove first too which is what I do often. Anyways after your meat is oven seared, leave the oven door shut and turn the heat down to 350.
Here's where my preference takes over. I like dark meat slow cooked and falling off the bone so I let it go about and hour or so. it's kind of to your preference. it'll probably be done and to temp by the 40 minute mark or slightly before but I like my thighs done done done. White meat is a different story.
When you pull it out of the oven let it rest for a few while you mix up some greens and arugula. drizzle some evoo, some white wine vinegar, and crumble some blue cheese on top. Then just set a thigh atop that with a couple carrots and some of the onions and oh damn is that good. happy day!
Seems lengthy but not really. Alittle bit of prep and some wait time. Easy to find and on hand ingredients.
Title: Re: Recipes--Your Specialty
Post by: black on January 29, 2013, 11:41:13 AM
Post by: black on January 29, 2013, 11:41:13 AM
Alright!
That is just what I was talking about. I appreciate not only the straight up recipe, but your descriptions of the prep and stuff are what totally make it easier for me to understand and not be intimidated/concerned I'm fucking shit up.
Thanks RAGER!
That is just what I was talking about. I appreciate not only the straight up recipe, but your descriptions of the prep and stuff are what totally make it easier for me to understand and not be intimidated/concerned I'm fucking shit up.
Thanks RAGER!
Title: Re: Recipes--Your Specialty
Post by: I,Galactus on January 29, 2013, 11:47:04 AM
Post by: I,Galactus on January 29, 2013, 11:47:04 AM
Title: Re: Recipes--Your Specialty
Post by: Chovie D on January 29, 2013, 11:54:16 AM
Post by: Chovie D on January 29, 2013, 11:54:16 AM
looks good sir. ;)
and holy shit, those beef rollups a few pages back...do that one next!
the german dude I used to get emm fom called em 'rollmops', he made a fish verison as well. I fucking love saurbraten tho....gawd damn, one of my favorite 'foods".
and holy shit, those beef rollups a few pages back...do that one next!
the german dude I used to get emm fom called em 'rollmops', he made a fish verison as well. I fucking love saurbraten tho....gawd damn, one of my favorite 'foods".
Title: Re: Recipes--Your Specialty
Post by: RAGER on January 29, 2013, 12:00:22 PM
Post by: RAGER on January 29, 2013, 12:00:22 PM
So every few months I'll make, for want of a better term, a chili paste. Usually out of California or guajillo peppers or some others or maybe a mixture of several if I have a bunch of opened bags and am clearing stuff out. It's always a bit different but the process is pretty much the same. it looks something like this.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00936-20120701-1717.jpg)
It may be alluring to use the ones you find in the mercados that sit in the big open bins that you bag up yourself but I have found that those sometimes contain moth larvae and if they sit in your cupboard for a while ( because your white and you don't go through large quantities weekly) they will hatch and you have bugs in your cupboards. So I usually buy the ones already bagged up in the grocery store in the Hispanic aisle. If you want to add some heat, throw in some of these arbols too.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_03631_zps0fb57878.jpg)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_03641_zps9b192db1.jpg)
Take however many you can fit on a baking sheet and lay them out. Heat your oven to 400. meanwhile heat a kettle of water to boiling. Put the chilis in the oven on the middle rack. This doesn't take long so be careful. you just want to slightly roast them. If they turn too black it can make your paste bitter. So just until they darken a little. You don't even have to really do this part but it's the way i like. When they're toasted to your satisfaction, pull them out and put them in a big glass mixing bowl. pour the kettle water over top and put a plate or something on them to hold them down in the water. Let em sit for about 30 minutes.
dice up a yellow onion a few cloves of garlic. Put that into a blender. After the chillis are done soaking, remove them from the water and reserve the water, you're gonna need it. Remove the stems and seeds and put them into the blender with the onions and garlic and about half the water. Blend until smooth and creamy. Add a little water if you think it's too thick.
Pour this mix through a wire colander into a sauce pan to remove some the solids. I don't mind mine a little rustic. I use one like this
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_03651_zps5f09c4b2.jpg)
Add a tablespoon of dried oregano and a teaspoon of ground cumin, stir and heat over low heat for about an hour to meld the flavors.
You can use this for a variety of Mexican dishes like posole, enchilada sauce, meat stews, moles. i'l post some of those when I do it.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00936-20120701-1717.jpg)
It may be alluring to use the ones you find in the mercados that sit in the big open bins that you bag up yourself but I have found that those sometimes contain moth larvae and if they sit in your cupboard for a while ( because your white and you don't go through large quantities weekly) they will hatch and you have bugs in your cupboards. So I usually buy the ones already bagged up in the grocery store in the Hispanic aisle. If you want to add some heat, throw in some of these arbols too.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_03631_zps0fb57878.jpg)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_03641_zps9b192db1.jpg)
Take however many you can fit on a baking sheet and lay them out. Heat your oven to 400. meanwhile heat a kettle of water to boiling. Put the chilis in the oven on the middle rack. This doesn't take long so be careful. you just want to slightly roast them. If they turn too black it can make your paste bitter. So just until they darken a little. You don't even have to really do this part but it's the way i like. When they're toasted to your satisfaction, pull them out and put them in a big glass mixing bowl. pour the kettle water over top and put a plate or something on them to hold them down in the water. Let em sit for about 30 minutes.
dice up a yellow onion a few cloves of garlic. Put that into a blender. After the chillis are done soaking, remove them from the water and reserve the water, you're gonna need it. Remove the stems and seeds and put them into the blender with the onions and garlic and about half the water. Blend until smooth and creamy. Add a little water if you think it's too thick.
Pour this mix through a wire colander into a sauce pan to remove some the solids. I don't mind mine a little rustic. I use one like this
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_03651_zps5f09c4b2.jpg)
Add a tablespoon of dried oregano and a teaspoon of ground cumin, stir and heat over low heat for about an hour to meld the flavors.
You can use this for a variety of Mexican dishes like posole, enchilada sauce, meat stews, moles. i'l post some of those when I do it.
Title: Re: Recipes--Your Specialty
Post by: Lumpy on January 29, 2013, 07:08:02 PM
Post by: Lumpy on January 29, 2013, 07:08:02 PM
Quote from: RAGER on January 29, 2013, 11:17:41 AM
Here's where my preference takes over. I like dark meat slow cooked and falling off the bone so I let it go about and hour or so. it's kind of to your preference. it'll probably be done and to temp by the 40 minute mark or slightly before but I like my thighs done done done. White meat is a different story.
Fist bump. It's almost impossible to overcook a chicken thigh, in my opinion. I bake mine for 75 minutes.
Title: Re: Recipes--Your Specialty
Post by: RAGER on January 29, 2013, 08:57:54 PM
Post by: RAGER on January 29, 2013, 08:57:54 PM
Yeah man. This is why I'm normally grossed out by wings at most places. I hate wings that just done and have rubbery skin. Ick
Title: Re: Recipes--Your Specialty
Post by: Soundgardenia on January 29, 2013, 11:38:49 PM
Post by: Soundgardenia on January 29, 2013, 11:38:49 PM
So, i finally did that gazpacho the other day:
(http://sphotos-b.xx.fbcdn.net/hphotos-ash4/321317_10151372620034855_396262704_n.jpg)
(http://sphotos-a.xx.fbcdn.net/hphotos-prn1/528918_465124906869786_1672841178_n.jpg)
doesn't look very appetizing but it came out pretty good!
Here's what I used:
6 tomatoes (should've peeled them but i forgot)
1 purple onion
half a cucumber (because i'm still not totally warmed up for cucumbers yet)
1 red bell pepper
2 stalks of celery
parsley
garlic
fresh chives
lemon juice
apple cider vinegar
olive oil
louisiana hot sauce
worcestershire sauce
and then added a few cups of tomato juice.
(http://sphotos-b.xx.fbcdn.net/hphotos-ash4/321317_10151372620034855_396262704_n.jpg)
(http://sphotos-a.xx.fbcdn.net/hphotos-prn1/528918_465124906869786_1672841178_n.jpg)
doesn't look very appetizing but it came out pretty good!
Here's what I used:
6 tomatoes (should've peeled them but i forgot)
1 purple onion
half a cucumber (because i'm still not totally warmed up for cucumbers yet)
1 red bell pepper
2 stalks of celery
parsley
garlic
fresh chives
lemon juice
apple cider vinegar
olive oil
louisiana hot sauce
worcestershire sauce
and then added a few cups of tomato juice.
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on January 30, 2013, 07:20:43 AM
Post by: MadJohnShaft on January 30, 2013, 07:20:43 AM
If you don't like Gazpacho it means you don't get to Stoner Rock.
I have some beef stew meat - I need something to do with beef stew meat that's not beef stew.
I have some beef stew meat - I need something to do with beef stew meat that's not beef stew.
Title: Re: Recipes--Your Specialty
Post by: Chovie D on January 30, 2013, 11:58:29 AM
Post by: Chovie D on January 30, 2013, 11:58:29 AM
Quote from: MadJohnShaft on January 30, 2013, 07:20:43 AM
If you don't like Gazpacho it means you don't get to Stoner Rock.
I have some beef stew meat - I need something to do with beef stew meat that's not beef stew.
carbonade? basically still a beef stew..
Title: Re: Recipes--Your Specialty
Post by: RAGER on January 30, 2013, 12:10:37 PM
Post by: RAGER on January 30, 2013, 12:10:37 PM
Quote from: MadJohnShaft on January 30, 2013, 07:20:43 AM
If you don't like Gazpacho it means you don't get to Stoner Rock.
I have some beef stew meat - I need something to do with beef stew meat that's not beef stew.
Birria. Look into it. After you've made some of my chili paste.
Title: Re: Recipes--Your Specialty
Post by: deleted account on January 30, 2013, 12:25:17 PM
Post by: deleted account on January 30, 2013, 12:25:17 PM
I thought birria was made with goat meat
Title: Re: Recipes--Your Specialty
Post by: RAGER on January 30, 2013, 12:29:25 PM
Post by: RAGER on January 30, 2013, 12:29:25 PM
It can be but beef or lamb works well.
Title: Re: Recipes--Your Specialty
Post by: RAGER on January 30, 2013, 01:00:24 PM
Post by: RAGER on January 30, 2013, 01:00:24 PM
So hey Priest you wanted a kimchi recipe? Here's this from a while back. just scroll down and here's some specifics.
http://stonerrocklives.com/forum/index.php?topic=4408.0
Soak the napa cabbage and bok choy in salted water using seasalt or kosher salt. You'll need probably a cup plus of salt. After soaking for about 4-5 hours rinse it good and drain well. it should be wilty and salty. Taste it and see. If it's not salty enough add a bit of salt when you mix everything else together. it will intensify some.
So while the cabbage is soaking prep you other ingredients. The last batch i made had a lot going on. This one is gonna be simpler.
Mash up about 10 cloves of garlic and mince about a tblsp of fresh ginger. and add to a big bowl
Slice on the diagonal 4 scallions. add to the bowl.
Add to the bowl 3/4 cup korean chili flakes (they're ground a little finer than the regular kind. Get em at the asian store)
Add to the bowl a couple tblsp fish sauce. More if you like fish. less if you don't but do add some.
Add a tblsp of sugar.
mix all this up thoroughly by hand and put into jars. Cover the jars with plastic wrap and a rubber band not lids yet. leave out on the counter for 4 days at room temp. put lids on and refrigerate for another 4-5 days. Enjoy.
Like I said, this is a really basic kind. you can add carrots, daikon radish, apples, pears, dried shrimp, anchovies....etc..
http://stonerrocklives.com/forum/index.php?topic=4408.0
Soak the napa cabbage and bok choy in salted water using seasalt or kosher salt. You'll need probably a cup plus of salt. After soaking for about 4-5 hours rinse it good and drain well. it should be wilty and salty. Taste it and see. If it's not salty enough add a bit of salt when you mix everything else together. it will intensify some.
So while the cabbage is soaking prep you other ingredients. The last batch i made had a lot going on. This one is gonna be simpler.
Mash up about 10 cloves of garlic and mince about a tblsp of fresh ginger. and add to a big bowl
Slice on the diagonal 4 scallions. add to the bowl.
Add to the bowl 3/4 cup korean chili flakes (they're ground a little finer than the regular kind. Get em at the asian store)
Add to the bowl a couple tblsp fish sauce. More if you like fish. less if you don't but do add some.
Add a tblsp of sugar.
mix all this up thoroughly by hand and put into jars. Cover the jars with plastic wrap and a rubber band not lids yet. leave out on the counter for 4 days at room temp. put lids on and refrigerate for another 4-5 days. Enjoy.
Like I said, this is a really basic kind. you can add carrots, daikon radish, apples, pears, dried shrimp, anchovies....etc..
Title: Re: Recipes--Your Specialty
Post by: deleted account on January 30, 2013, 04:03:02 PM
Post by: deleted account on January 30, 2013, 04:03:02 PM
thanks! can the garlic be pressed, or does it have to be mashed?
Title: Re: Recipes--Your Specialty
Post by: RAGER on January 30, 2013, 04:53:00 PM
Post by: RAGER on January 30, 2013, 04:53:00 PM
Don't over think it. mince it smash it mash it press it what ever. I just never use a press. I use my chefs knife or a santoku for everything.
Title: Re: Recipes--Your Specialty
Post by: Soundgardenia on February 03, 2013, 05:41:08 PM
Post by: Soundgardenia on February 03, 2013, 05:41:08 PM
Went to the farmers market this morning to grab some goodies for a spinach soup:
(http://img.tapatalk.com/d/13/02/04/5enaqehy.jpg)
(http://img.tapatalk.com/d/13/02/04/5enaqehy.jpg)
Title: Re: Recipes--Your Specialty
Post by: Instant Dan on February 17, 2013, 07:57:53 PM
Post by: Instant Dan on February 17, 2013, 07:57:53 PM
Rager, do you think goat cheese would work as a decent substitute over bleu cheese
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on March 02, 2013, 08:28:04 AM
Post by: MadJohnShaft on March 02, 2013, 08:28:04 AM
Working up to Cauliflower Steaks, intrigued....
http://food52.com/blog/5775-dan-barber-s-cauliflower-steaks-with-cauliflower-puree?from_recipe=1 (http://food52.com/blog/5775-dan-barber-s-cauliflower-steaks-with-cauliflower-puree?from_recipe=1)
http://food52.com/blog/5775-dan-barber-s-cauliflower-steaks-with-cauliflower-puree?from_recipe=1 (http://food52.com/blog/5775-dan-barber-s-cauliflower-steaks-with-cauliflower-puree?from_recipe=1)
Title: Re: Recipes--Your Specialty
Post by: JemDooM on March 07, 2013, 05:01:07 PM
Post by: JemDooM on March 07, 2013, 05:01:07 PM
Mmmm that chilli paste is making my mouth water :*
My 'speciality' I guess is tuna steak thermidor...
Fry a few finely chopped shallots and garlic in olive oil until brown, add a few glugs of a tasty/fruity white wine, let it simmer for a minute then add a few glugs of double cream, stir in a heaped teaspoon of English mustard and stir/simmer for a while until it starts to thicken, then you need to taste and add a little wine or a little cream or a little mustard and keep tasting until its just right, meanwhile frying tuna steaks in a separate pan, when the sauce is ready add an even generous sprinkling of grated extra mature cheddar cheese on top at the last second, then serve over the tuna steaks, its best served with garlic roast potatoes.....Mmmm I want it now! I prob have a pic somewhere let me see...
My 'speciality' I guess is tuna steak thermidor...
Fry a few finely chopped shallots and garlic in olive oil until brown, add a few glugs of a tasty/fruity white wine, let it simmer for a minute then add a few glugs of double cream, stir in a heaped teaspoon of English mustard and stir/simmer for a while until it starts to thicken, then you need to taste and add a little wine or a little cream or a little mustard and keep tasting until its just right, meanwhile frying tuna steaks in a separate pan, when the sauce is ready add an even generous sprinkling of grated extra mature cheddar cheese on top at the last second, then serve over the tuna steaks, its best served with garlic roast potatoes.....Mmmm I want it now! I prob have a pic somewhere let me see...
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on March 07, 2013, 08:32:21 PM
Post by: MadJohnShaft on March 07, 2013, 08:32:21 PM
One ingredient ice cream (frozen bananas) round II tonight, you owe it to yourself to try it. Food process the shit out of them, then run it for another few minutes. Unreal.
Title: Re: Recipes--Your Specialty
Post by: Lumpy on March 07, 2013, 09:43:55 PM
Post by: Lumpy on March 07, 2013, 09:43:55 PM
Where is RAGER? ???
Title: Re: Recipes--Your Specialty
Post by: Soundgardenia on March 08, 2013, 07:45:54 AM
Post by: Soundgardenia on March 08, 2013, 07:45:54 AM
No shit, he's been MIA for a while...
Title: Re: Recipes--Your Specialty
Post by: I,Galactus on March 08, 2013, 08:59:41 AM
Post by: I,Galactus on March 08, 2013, 08:59:41 AM
Folks made jokes in GD about him getting locked up in Libertycraps' basement.
I'm just hoping he and his girl weren't mauled by a bear or something on one of their outdoorsy sexcapades.
:( :( :(
I'm just hoping he and his girl weren't mauled by a bear or something on one of their outdoorsy sexcapades.
:( :( :(
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on March 09, 2013, 08:57:15 AM
Post by: MadJohnShaft on March 09, 2013, 08:57:15 AM
Omg Potato Dominos - I would more correctly call them Mashed Potato Chips, my new favorite thing....
(http://d2k9njawademcf.cloudfront.net/indeximages/30494/full/food52_01-15-13-5987.jpg?1359498436)
http://food52.com/blog/5649-francis-mallmann-s-potato-dominoes (http://food52.com/blog/5649-francis-mallmann-s-potato-dominoes)
(http://d2k9njawademcf.cloudfront.net/indeximages/30494/full/food52_01-15-13-5987.jpg?1359498436)
http://food52.com/blog/5649-francis-mallmann-s-potato-dominoes (http://food52.com/blog/5649-francis-mallmann-s-potato-dominoes)
Title: Re: Recipes--Your Specialty
Post by: Lumpy on March 09, 2013, 10:17:29 PM
Post by: Lumpy on March 09, 2013, 10:17:29 PM
I made a quick & dirty Putanesca sauce last night...
Lightly sauteed a whole bunch of chopped garlic in about 1/4 - 1/2 cup olive oil, then added a (drained) can of flat anchovy filets (in another thread I said you only need a couple filets, that was wrong - use the whole can). Try not to brown the garlic -- keep the heat down sorta low.
Mashed the anchovies in the hot oil, eventually they break up and disintegrate. Added 2/3 big jar of a basic marinara sauce (anything but Ragu, nothing sweet). Turn the heat up a notch. Add a few hard shakes of red pepper flakes to taste. Continue cooking to reduce sauce slightly. Add a couple cans of drained chunk light tuna, stir it in. Add a half cup marinated black olives, pits removed/cut in half.
Toss with a pound of cooked, drained pasta (bow ties, rotelli, or shells are good)
After plating/bowling, drizzle raw olive oil on top (important for awesomeness, don't forget). Makes two servings ;) You're supposed to use capers too, I said fuck it. I'm not gonna buy a whole jar of capers just for putanesca. The tuna is also not part of a real putanesca recipe, but that's what made it dinner.
Lightly sauteed a whole bunch of chopped garlic in about 1/4 - 1/2 cup olive oil, then added a (drained) can of flat anchovy filets (in another thread I said you only need a couple filets, that was wrong - use the whole can). Try not to brown the garlic -- keep the heat down sorta low.
Mashed the anchovies in the hot oil, eventually they break up and disintegrate. Added 2/3 big jar of a basic marinara sauce (anything but Ragu, nothing sweet). Turn the heat up a notch. Add a few hard shakes of red pepper flakes to taste. Continue cooking to reduce sauce slightly. Add a couple cans of drained chunk light tuna, stir it in. Add a half cup marinated black olives, pits removed/cut in half.
Toss with a pound of cooked, drained pasta (bow ties, rotelli, or shells are good)
After plating/bowling, drizzle raw olive oil on top (important for awesomeness, don't forget). Makes two servings ;) You're supposed to use capers too, I said fuck it. I'm not gonna buy a whole jar of capers just for putanesca. The tuna is also not part of a real putanesca recipe, but that's what made it dinner.
Title: Re: Recipes--Your Specialty
Post by: khoomeizhi on March 10, 2013, 09:08:25 AM
Post by: khoomeizhi on March 10, 2013, 09:08:25 AM
meat on skewers - one of my specialties. did this last night:
took boneless skinless chicken thighs, cut in thin strips (a little less than an inch) the long way. mixed with salt, black pepper, fresh garlic, fresh ground mustard seed, paprika, and a bit of thyme, and then left to sit in fridge for a couple hours while i went outside to work up a good bed of wood coals. then we threaded them onto skewers and grilled them quick (not more than 6 or 7 minutes, as the coals were hot and the grill was close to them) turning frequently and adding small sticks of recently pruned green fruitwood for extra smoke and flavor. so fucking good i ate way too much, along with some nice mixed roasted root veggies.
took boneless skinless chicken thighs, cut in thin strips (a little less than an inch) the long way. mixed with salt, black pepper, fresh garlic, fresh ground mustard seed, paprika, and a bit of thyme, and then left to sit in fridge for a couple hours while i went outside to work up a good bed of wood coals. then we threaded them onto skewers and grilled them quick (not more than 6 or 7 minutes, as the coals were hot and the grill was close to them) turning frequently and adding small sticks of recently pruned green fruitwood for extra smoke and flavor. so fucking good i ate way too much, along with some nice mixed roasted root veggies.
Title: Re: Recipes--Your Specialty
Post by: JemDooM on March 10, 2013, 02:47:47 PM
Post by: JemDooM on March 10, 2013, 02:47:47 PM
Mmmm I love puttanesca ;*
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on March 11, 2013, 10:35:20 PM
Post by: MadJohnShaft on March 11, 2013, 10:35:20 PM
I made Ragers chilli paste from above and made Birria with the beef stew meat - it turned out spectacular. I used this recipe with beef instead of goat and...one less goat head.
http://masaassassin.blogspot.com/2009/04/birria-de-chivo-recipe-goat-stew.html (http://masaassassin.blogspot.com/2009/04/birria-de-chivo-recipe-goat-stew.html)
It's done in a blender and once it's all assembled and simmering you can go about your business (watching TV while listening to music and reading a book).
(http://farm4.static.flickr.com/3644/3480189241_932401aa2a.jpg)
I had made a brisket so I already had a big bowl of square A ready to use. I marinated the beef in the morning in it after banging it with a meat mallet while the children were eating cereal.
This Texas BBQ website is funny and has very usable advice. I did this on Saturday and it was perfect.
http://amazingribs.com/recipes/beef/texas_brisket.html (http://amazingribs.com/recipes/beef/texas_brisket.html)
(http://amazingribs.com/images/beef/slicing_brisket1.jpg)
Mine looked exactly like this minus that atrocious watch.
http://masaassassin.blogspot.com/2009/04/birria-de-chivo-recipe-goat-stew.html (http://masaassassin.blogspot.com/2009/04/birria-de-chivo-recipe-goat-stew.html)
It's done in a blender and once it's all assembled and simmering you can go about your business (watching TV while listening to music and reading a book).
(http://farm4.static.flickr.com/3644/3480189241_932401aa2a.jpg)
I had made a brisket so I already had a big bowl of square A ready to use. I marinated the beef in the morning in it after banging it with a meat mallet while the children were eating cereal.
This Texas BBQ website is funny and has very usable advice. I did this on Saturday and it was perfect.
http://amazingribs.com/recipes/beef/texas_brisket.html (http://amazingribs.com/recipes/beef/texas_brisket.html)
(http://amazingribs.com/images/beef/slicing_brisket1.jpg)
Mine looked exactly like this minus that atrocious watch.
Title: Re: Recipes--Your Specialty
Post by: RAGER on March 14, 2013, 02:14:59 PM
Post by: RAGER on March 14, 2013, 02:14:59 PM
I made quick pickles the other day out of English cucumbers. The odds and ends I mixed with some sliced carrots and put into another jar.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_04671_zps595abb48.jpg)
These are 2 qt jars so the pickles are long planks.
Equal parts cider vinegar and water with about a Tblsp of kosher salt per cup and a half of liquid. Lots of dill, smashed garlic cloves, peppercorns, and arbol chilis.
Wash and slice the cukes. pack into the jars with the garlic herbs and spices. Bring the water, vinegar, and salt to a simmer then pour it into the jars and seal up. let em cool for a few hours and put in the fridge. Wait as ong as you can to eat but they'll be good in a few days.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_04671_zps595abb48.jpg)
These are 2 qt jars so the pickles are long planks.
Equal parts cider vinegar and water with about a Tblsp of kosher salt per cup and a half of liquid. Lots of dill, smashed garlic cloves, peppercorns, and arbol chilis.
Wash and slice the cukes. pack into the jars with the garlic herbs and spices. Bring the water, vinegar, and salt to a simmer then pour it into the jars and seal up. let em cool for a few hours and put in the fridge. Wait as ong as you can to eat but they'll be good in a few days.
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on March 14, 2013, 02:28:31 PM
Post by: MadJohnShaft on March 14, 2013, 02:28:31 PM
Hey he's back
Title: Re: Recipes--Your Specialty
Post by: I,Galactus on March 14, 2013, 02:59:05 PM
Post by: I,Galactus on March 14, 2013, 02:59:05 PM
Quote from: MadJohnShaft on March 14, 2013, 02:28:31 PM
Hey he's back
(http://nicoleandgwendolyn.com/wp-content/uploads/2012/11/welcome-back-kotter-cast-660-AP-e1354182627818.jpg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on March 14, 2013, 03:02:24 PM
Post by: RAGER on March 14, 2013, 03:02:24 PM
Last night was chicken tacos. I just roasted some chicken legs with some slt and pepper and evoo until falling off the bone. had some guac and some pico too. Yumm.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_04741_zps7c87f481.jpg)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_04741_zps7c87f481.jpg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on March 14, 2013, 03:10:14 PM
Post by: RAGER on March 14, 2013, 03:10:14 PM
A few nights ago I made Ecuadorian chicken stew. Once some of the complex prep is done it's pretty simple. You could buy your own achiote paste but I prefer to make my own. That gets a bit complicated but if you want my recipe I will type it out. Achiote works great for pork too. mostly a spice blend for slow cooking meats.
I adapted from this recipe but i cooked the rice separate. http://dimityjones.com/2013/02/18/equadorian-chicken-stew/aguado-de-gallina-ecuadorian-chicken-soup-4/
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_04691_zps7637edeb.jpg)
I adapted from this recipe but i cooked the rice separate. http://dimityjones.com/2013/02/18/equadorian-chicken-stew/aguado-de-gallina-ecuadorian-chicken-soup-4/
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_04691_zps7637edeb.jpg)
Title: Re: Recipes--Your Specialty
Post by: Soundgardenia on March 14, 2013, 10:44:27 PM
Post by: Soundgardenia on March 14, 2013, 10:44:27 PM
* drools *
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on March 15, 2013, 08:32:22 AM
Post by: MadJohnShaft on March 15, 2013, 08:32:22 AM
Totally - I am nuts for Ajiaco now. My favorite SA grocer has green plantains and frozen yucca. I spaced and forgot to buy the key ingredient - dried guascas leaves.
http://www.seriouseats.com/recipes/2010/09/ajiaco-colombian-chicken-and-potato-soup-recipe.html (http://www.seriouseats.com/recipes/2010/09/ajiaco-colombian-chicken-and-potato-soup-recipe.html)
And
http://www.mycolombianrecipes.com/colombian-chicken-sancocho-sancocho-de (http://www.mycolombianrecipes.com/colombian-chicken-sancocho-sancocho-de)
Next up is Beef Sancocho -
http://www.seriouseats.com/recipes/2010/09/ajiaco-colombian-chicken-and-potato-soup-recipe.html (http://www.seriouseats.com/recipes/2010/09/ajiaco-colombian-chicken-and-potato-soup-recipe.html)
And
http://www.mycolombianrecipes.com/colombian-chicken-sancocho-sancocho-de (http://www.mycolombianrecipes.com/colombian-chicken-sancocho-sancocho-de)
Next up is Beef Sancocho -
Title: Re: Recipes--Your Specialty
Post by: RAGER on March 16, 2013, 11:54:32 AM
Post by: RAGER on March 16, 2013, 11:54:32 AM
I need to start cooking more with yucca and plantains and junk. MJS look into making your own achiote. it will transport you.
Night before last was a Cuban black bean stew.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_04921_zps13e09fb6.jpg)
I quick soaked about a pound and a half of black beans
I browned up and rendered some fat off some smoked pork jowl lardons to start La Trinidad, the Cuban sofrito of onions, garlic, cumin, green and red bell pepper.
I then diced up some carrot to add and sauteed for a few minutes and add the lardons back in. In go the beans and water to cover about an inch above and simmer for about 4 hours adding a little water once in a while. In a dutch oven of course on the stove. Towards the end I added in some shredded pork.
Night before last was a Cuban black bean stew.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_04921_zps13e09fb6.jpg)
I quick soaked about a pound and a half of black beans
I browned up and rendered some fat off some smoked pork jowl lardons to start La Trinidad, the Cuban sofrito of onions, garlic, cumin, green and red bell pepper.
I then diced up some carrot to add and sauteed for a few minutes and add the lardons back in. In go the beans and water to cover about an inch above and simmer for about 4 hours adding a little water once in a while. In a dutch oven of course on the stove. Towards the end I added in some shredded pork.
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on March 17, 2013, 08:07:30 AM
Post by: MadJohnShaft on March 17, 2013, 08:07:30 AM
Since we came back from BA I've been taking all the meaty leftovers and making Empanadas with them.
I made a BBQ pork shoulder and half a chicken yesterday - whatever we don't eat gets Empanadized and then the kids grab them for lunch. Awesomeness..... the best part is for the last couple weeks I have been slicing off a couple strips of leftover hardened cheese from fondue and sticking that in there. Yes!
Today is Chicken Sancocho
(http://i1153.photobucket.com/albums/p520/madjohnshaft/photo_zps0c5d1ce0.jpg)
I made a BBQ pork shoulder and half a chicken yesterday - whatever we don't eat gets Empanadized and then the kids grab them for lunch. Awesomeness..... the best part is for the last couple weeks I have been slicing off a couple strips of leftover hardened cheese from fondue and sticking that in there. Yes!
Today is Chicken Sancocho
(http://i1153.photobucket.com/albums/p520/madjohnshaft/photo_zps0c5d1ce0.jpg)
Title: Re: Recipes--Your Specialty
Post by: peoplething on March 24, 2013, 07:04:04 PM
Post by: peoplething on March 24, 2013, 07:04:04 PM
I tried that Cauliflower steak recipe - the steak was amazingly delicious and ridiculously easy, even first time thru the protocol. Both the wife and I were seriously surprised at the first bite. It was one of those 'holy crap this is good' moments.
I did the 'gravy' with the left over florets - that was less than exciting.
I did the 'gravy' with the left over florets - that was less than exciting.
Title: Re: Recipes--Your Specialty
Post by: Demon Lung on March 24, 2013, 07:29:10 PM
Post by: Demon Lung on March 24, 2013, 07:29:10 PM
Quote from: MadJohnShaft on March 17, 2013, 08:07:30 AMi wish that you would adopt me and let me come live with you
Since we came back from BA I've been taking all the meaty leftovers and making Empanadas with them.
I made a BBQ pork shoulder and half a chicken yesterday - whatever we don't eat gets Empanadized and then the kids grab them for lunch. Awesomeness..... the best part is for the last couple weeks I have been slicing off a couple strips of leftover hardened cheese from fondue and sticking that in there. Yes!
Today is Chicken Sancocho
(http://i1153.photobucket.com/albums/p520/madjohnshaft/photo_zps0c5d1ce0.jpg)
Title: Re: Recipes--Your Specialty
Post by: JemDooM on April 02, 2013, 07:47:28 AM
Post by: JemDooM on April 02, 2013, 07:47:28 AM
there is a serious lack of ez on this food section I'll have you know.... ???
Title: Re: Recipes--Your Specialty
Post by: ez on April 04, 2013, 04:02:41 AM
Post by: ez on April 04, 2013, 04:02:41 AM
hahaha, that's because I am thoroughly intimidated by Rager ;)
Haven't done much cooking lately, but will post some stuff once I've moved to the new apartment and finally get a functioning oven again.
Haven't done much cooking lately, but will post some stuff once I've moved to the new apartment and finally get a functioning oven again.
Title: Re: Recipes--Your Specialty
Post by: MichaelZodiac on April 04, 2013, 04:30:17 AM
Post by: MichaelZodiac on April 04, 2013, 04:30:17 AM
According to my girlfriend I made my best salmon en papillote yesterday, the easiness of the dish is surprising.
(for 2 people)
400gr salmon
3 tomatoes
1 red bell pepper
1 (red) union
3 garlic cloves
dill
basil
white wine
lemon
Chop up the tomatoes, the pepper, the union and the garlic cloves. Take an oven tray that's high enough to hold the packet. Spread the vegetables in the papillote and add some salt and a good amount of pepper. Cover the vegetables with dill and basil, more dill than basil. Place the salmon on top of the vegetables and herbs. Pour some white wine over everything, pepper the salmon and place some lemon slices on top of the salmon. Fold the tin foil so it's closed but you don't want too tight, there has to be a layer of air between the foil and the salmon. Put into the oven for 20-25min at 190 degrees C/375 degrees F. Serve with anything you like, I like some nice bread with it.
(for 2 people)
400gr salmon
3 tomatoes
1 red bell pepper
1 (red) union
3 garlic cloves
dill
basil
white wine
lemon
Chop up the tomatoes, the pepper, the union and the garlic cloves. Take an oven tray that's high enough to hold the packet. Spread the vegetables in the papillote and add some salt and a good amount of pepper. Cover the vegetables with dill and basil, more dill than basil. Place the salmon on top of the vegetables and herbs. Pour some white wine over everything, pepper the salmon and place some lemon slices on top of the salmon. Fold the tin foil so it's closed but you don't want too tight, there has to be a layer of air between the foil and the salmon. Put into the oven for 20-25min at 190 degrees C/375 degrees F. Serve with anything you like, I like some nice bread with it.
Title: Re: Recipes--Your Specialty
Post by: JemDooM on April 04, 2013, 05:00:40 PM
Post by: JemDooM on April 04, 2013, 05:00:40 PM
Mmmm white wine and fish were made for one another, that recipe sounds delish zodiac...
Good luck with the move ez I'll look forward to seeing your cooking again hehe!
Quick easy Veggie bolognese, I make this a lot and the contents sometimes vary slightly depending on what I have in but it's always delicious! Here's when I have everything (pics soon I'm in work)
Carton of passata
Tin of chopped tomatoes
Large handful Cherry tomatoes
Handful Green Olives
Finely chopped red onion
Finely chopped mushrooms
Finely chopped courgette
Finely chopped red pepper
Loads of Crushed garlic approx 4 big fat cloves
Generous pour of Red wine
Splash of Olive oil
Plenty Basil
Sea salt
Lots of Cracked black pepper
Couple pinches of Chilli powder
Basically through it all in a pan (I like a big wide one) cover and leave to simmer for atleast an hour preferably longer, add water or red wine if it thickens up too much, I serve with spagetti topped with loads of whatever cheese I have in.... Yum :)
Good luck with the move ez I'll look forward to seeing your cooking again hehe!
Quick easy Veggie bolognese, I make this a lot and the contents sometimes vary slightly depending on what I have in but it's always delicious! Here's when I have everything (pics soon I'm in work)
Carton of passata
Tin of chopped tomatoes
Large handful Cherry tomatoes
Handful Green Olives
Finely chopped red onion
Finely chopped mushrooms
Finely chopped courgette
Finely chopped red pepper
Loads of Crushed garlic approx 4 big fat cloves
Generous pour of Red wine
Splash of Olive oil
Plenty Basil
Sea salt
Lots of Cracked black pepper
Couple pinches of Chilli powder
Basically through it all in a pan (I like a big wide one) cover and leave to simmer for atleast an hour preferably longer, add water or red wine if it thickens up too much, I serve with spagetti topped with loads of whatever cheese I have in.... Yum :)
Title: Re: Recipes--Your Specialty
Post by: RAGER on April 05, 2013, 12:47:21 PM
Post by: RAGER on April 05, 2013, 12:47:21 PM
Yes, white wine and fish are a match made in culinary heaven. You could do this same thing on the grill. It would just take a little less time.
Veggie bolognese? Are you veg/vegan? My bolognese takes aboot 4 hours.
Veggie bolognese? Are you veg/vegan? My bolognese takes aboot 4 hours.
Title: Re: Recipes--Your Specialty
Post by: RAGER on April 07, 2013, 04:43:39 PM
Post by: RAGER on April 07, 2013, 04:43:39 PM
Cooking for the hoose tonight. Big batch of polenta with slow braised beef and pork in tomatoes and red wine, sauteed kale and chard, with a fennel and cabbage salad dressed with lemon vinaigrette. Taking all day but Imma sneak away to the pub after I do the polenta and put it in a crock pot on low to stay creamy. Gotta make my own mascarpone too. I'll try to take pics.
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on April 07, 2013, 05:15:15 PM
Post by: MadJohnShaft on April 07, 2013, 05:15:15 PM
I'm making RAGER chilli paste now for enchiladas later
Title: Re: Recipes--Your Specialty
Post by: Demon Lung on April 07, 2013, 05:16:12 PM
Post by: Demon Lung on April 07, 2013, 05:16:12 PM
My lady made some chicken enchilada soup for dinner
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on April 08, 2013, 09:07:04 AM
Post by: MadJohnShaft on April 08, 2013, 09:07:04 AM
Thanks for the report on the cauliflower steak, haven't had a chance yet but can't wait.
I think that Guatemalan chicken would go over well, my people love anything with paprika.
Did you ever make anything from Peruvian Black Mint paste? I have a jar.
My pepper sauce for the enchilada lasagne came out a little too hot for us, I had some dried peppers I made that were too hot, we cut it a bit with tomato and all is well. But I live that technique and it is worlds beyond the canned stuff.
I think that Guatemalan chicken would go over well, my people love anything with paprika.
Did you ever make anything from Peruvian Black Mint paste? I have a jar.
My pepper sauce for the enchilada lasagne came out a little too hot for us, I had some dried peppers I made that were too hot, we cut it a bit with tomato and all is well. But I live that technique and it is worlds beyond the canned stuff.
Title: Re: Recipes--Your Specialty
Post by: RAGER on April 08, 2013, 03:30:29 PM
Post by: RAGER on April 08, 2013, 03:30:29 PM
So I forgot to take pics. But here's my leftovers for lunch. I put the polenta in a container and this morning is was set up pretty solid so I plopped the whole thing oot and slice off a chunk then browned it in oil and put the meat on top. With the fennel radicchio slaw on the side. yum.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_05931_zpsd6e2d617.jpg)
Here's the crock pot keep ing the polenta warm and parmesan rinds oozing cheesey goodness into it.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_05901_zpsb802bb7e.jpg)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_05931_zpsd6e2d617.jpg)
Here's the crock pot keep ing the polenta warm and parmesan rinds oozing cheesey goodness into it.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_05901_zpsb802bb7e.jpg)
Title: Re: Recipes--Your Specialty
Post by: JemDooM on April 08, 2013, 04:36:16 PM
Post by: JemDooM on April 08, 2013, 04:36:16 PM
QuoteVeggie bolognese? Are you veg/vegan? My bolognese takes aboot 4 hours.
me n the man are pescatarian RAGER, mmmm that food looks delicious, parmesan is awesome, its one of those non veggie things I allow myself to eat now and again...
Title: Re: Recipes--Your Specialty
Post by: MichaelZodiac on April 10, 2013, 03:42:03 AM
Post by: MichaelZodiac on April 10, 2013, 03:42:03 AM
I had leftover green curry coconut chicken and since I had run oot of rice or noodles and a trip to the store would've been too painful, I decided to wing it and make a thai version of risotto, adding some leftover lemongrass, ginger & thai basil with the usual onion/shallot & garlic. Instead of parmesan I used some coconut cream to get it nice and creamy. It worked pretty damn good.
Title: Re: Recipes--Your Specialty
Post by: ez on April 10, 2013, 07:46:53 AM
Post by: ez on April 10, 2013, 07:46:53 AM
try parmesan next time. one of my distinct childhood memories is discovering how well curry goes with cheese when my mom made us spaghetti with left over green curry.
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on April 10, 2013, 09:31:49 PM
Post by: MadJohnShaft on April 10, 2013, 09:31:49 PM
I made this....from a barely translated recipe, courtesy of google translator....
While the meat is washed and placed in a container with maguey leaves in the background and bearing ensima nomas meat salt and covered with maguey leaves and goes to a stone oven and leave for 4 or 5 hours after settles into another container with lard Tantita deep and settles beef with guajillo chile marinade tantito and baked in the oven of the stove to brown and ready to serve the sauce so it gets ready to sew with tomato huaje i salt water and juice that was left to sew the flesh peeled tomatoes are milled and sewn with tantito well ground roasted cumin and strain the sauce and boil to make this chili is hot and dry chile de arbol in blender tantito garlic cumin and salt pepper and vinegar i ready to eat with good cold servesas well greetings to all and good probecho
Seriously, I made Birra again from beef stew meat with everything else in it homemade, I even broiled 5 tomatillos and put that in the stock. My family ate a whole huge gallon of it last night. I think this is my new recipe to perfect - last night I used homemade turkey stock, homemade tomato sauce, RAGER pepper paste, cumin and spices I brought back from BA, beef stew meat I had pounded flat and dry rubbed that morning, browned before going in soup, and I made an onion, carrot,celery, peppers, garlic mirepoix to kick the whole thing off.... Mexican oregano.
Superb - with radishes, white onion, those Mexican cheeses, cilantro, fried corn tortilla strips and sour cream served as toppings.
Muy bueno!
While the meat is washed and placed in a container with maguey leaves in the background and bearing ensima nomas meat salt and covered with maguey leaves and goes to a stone oven and leave for 4 or 5 hours after settles into another container with lard Tantita deep and settles beef with guajillo chile marinade tantito and baked in the oven of the stove to brown and ready to serve the sauce so it gets ready to sew with tomato huaje i salt water and juice that was left to sew the flesh peeled tomatoes are milled and sewn with tantito well ground roasted cumin and strain the sauce and boil to make this chili is hot and dry chile de arbol in blender tantito garlic cumin and salt pepper and vinegar i ready to eat with good cold servesas well greetings to all and good probecho
Seriously, I made Birra again from beef stew meat with everything else in it homemade, I even broiled 5 tomatillos and put that in the stock. My family ate a whole huge gallon of it last night. I think this is my new recipe to perfect - last night I used homemade turkey stock, homemade tomato sauce, RAGER pepper paste, cumin and spices I brought back from BA, beef stew meat I had pounded flat and dry rubbed that morning, browned before going in soup, and I made an onion, carrot,celery, peppers, garlic mirepoix to kick the whole thing off.... Mexican oregano.
Superb - with radishes, white onion, those Mexican cheeses, cilantro, fried corn tortilla strips and sour cream served as toppings.
Muy bueno!
Title: Re: Recipes--Your Specialty
Post by: RAGER on April 11, 2013, 12:26:42 PM
Post by: RAGER on April 11, 2013, 12:26:42 PM
Don't forget the jalapenos, zanahorias, y cebollas en escabeche con cilantro ensalada. Muy autentica
Title: Re: Recipes--Your Specialty
Post by: MichaelZodiac on April 17, 2013, 12:34:35 PM
Post by: MichaelZodiac on April 17, 2013, 12:34:35 PM
Yesterday my girl and me made a delicious meal, sadly I've forgot to take a pic. Rice vermicelli with a thai salad (rocket, spinach, thai basil, cilantro) and a red onion vinaigrette (made of soy sauce, lime juice, lime zest, chili, a bit of sugar and of course chopped red onion). And I baked 2 horse steaks (heavily peppered on both sides) medium rare, cut them up in slices and placed on top of the salad. The juice in the pan went over the salad as well.
Since horse meat is a bit sweeter than beef, it worked really well together.
Since horse meat is a bit sweeter than beef, it worked really well together.
Title: Re: Recipes--Your Specialty
Post by: RAGER on April 18, 2013, 11:18:01 AM
Post by: RAGER on April 18, 2013, 11:18:01 AM
I've never had horse meat but I'm not averse to trying it. Had a girlfriend who had horses in highschool so we rode a lot. Horses are stupid animals so yeah I'd eat one just to get back at being bitten, kicked at, farted towards, and stepped on.
Anywhoo. last night I made puerco asada with guacamole, chips and salsa. Served on crisped corn tortillas.
3 bone in thin cut pork chops rinsed and patted dry
2 Tblsp RAGER ASADA SEASONING * plus 1/4 cup finely chopped cilantro leaves and stems
Liberally douse the chops on both sides with RAGER ASADA SEASONING and chopped cilantro. Let this sit in a roasting pan at room temp for about an hour or so.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_06411_zps0bc6d448.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_06411_zps0bc6d448.jpg.html)
Sear them in a saute pan for just a few minutes on each side until browned and the RAGER ASADA SEASONING is acting like a blackened seasoning. Transfer back to clean roasting pan, cover and put in the oven on aboot 250 to keep warm and barely finish cooking. At this time you can get your other shit together (salsa and guac) and crisp up some tortillas. Pull oot your chops and thinly slice, serve on crisp tortillas with your side stuff. This is also great on a grill.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_06461_zpse8fc8750.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_06461_zpse8fc8750.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_06471_zpsb18025ac.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_06471_zpsb18025ac.jpg.html)
*RAGER ASADA SEASONING
About a tbls mild chili powder
about a 1/2 tsp ground chipotle chili powder *
!/2 tblsp paprika
1/4 tsp garlic powder
1/2 tsp onion powder
About a tblsp dried Mexican oregano
A couple few turns of the pepper mill
!/2 tblsp kosher salt
Thoroughly mix together. * If you don't have ground chipotle powder you can mix together cayenne and some smoked paprika for a similar smokey flavor.
Slight edit. The RAGER ASADA SEASONING blend is approximate as I don't usually adhere to an actual recipe. I know the color and flavor I'm going for. Some may want less salt or less heat. Adjust to your liking.
Anywhoo. last night I made puerco asada with guacamole, chips and salsa. Served on crisped corn tortillas.
3 bone in thin cut pork chops rinsed and patted dry
2 Tblsp RAGER ASADA SEASONING * plus 1/4 cup finely chopped cilantro leaves and stems
Liberally douse the chops on both sides with RAGER ASADA SEASONING and chopped cilantro. Let this sit in a roasting pan at room temp for about an hour or so.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_06411_zps0bc6d448.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_06411_zps0bc6d448.jpg.html)
Sear them in a saute pan for just a few minutes on each side until browned and the RAGER ASADA SEASONING is acting like a blackened seasoning. Transfer back to clean roasting pan, cover and put in the oven on aboot 250 to keep warm and barely finish cooking. At this time you can get your other shit together (salsa and guac) and crisp up some tortillas. Pull oot your chops and thinly slice, serve on crisp tortillas with your side stuff. This is also great on a grill.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_06461_zpse8fc8750.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_06461_zpse8fc8750.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_06471_zpsb18025ac.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_06471_zpsb18025ac.jpg.html)
*RAGER ASADA SEASONING
About a tbls mild chili powder
about a 1/2 tsp ground chipotle chili powder *
!/2 tblsp paprika
1/4 tsp garlic powder
1/2 tsp onion powder
About a tblsp dried Mexican oregano
A couple few turns of the pepper mill
!/2 tblsp kosher salt
Thoroughly mix together. * If you don't have ground chipotle powder you can mix together cayenne and some smoked paprika for a similar smokey flavor.
Slight edit. The RAGER ASADA SEASONING blend is approximate as I don't usually adhere to an actual recipe. I know the color and flavor I'm going for. Some may want less salt or less heat. Adjust to your liking.
Title: Re: Recipes--Your Specialty
Post by: I,Galactus on April 18, 2013, 12:36:30 PM
Post by: I,Galactus on April 18, 2013, 12:36:30 PM
^ applauded. How's that RAGER ASADA on carne?
Title: Re: Recipes--Your Specialty
Post by: RAGER on April 18, 2013, 12:39:29 PM
Post by: RAGER on April 18, 2013, 12:39:29 PM
You mean on beef? It's good. Also good on chicken. I would lower the salt content for shrimp or fish though.
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on April 18, 2013, 05:57:03 PM
Post by: MadJohnShaft on April 18, 2013, 05:57:03 PM
I can't remember if I took out a steak or pork chops from the freezer but either way will do that tonight.
Title: Re: Recipes--Your Specialty
Post by: Volume on April 19, 2013, 04:48:05 AM
Post by: Volume on April 19, 2013, 04:48:05 AM
Here's a great recipe for leftover veggies. Quick, easy and very tasty too bad I ate it all before I could take a pic.
What you need:
Tomatoes (cherry or plum are great for this)
1-2 Onion
Garlic
Herbs
Olive Oil
Balsamic vinegar
Bratwurst or some other spicy sausages
To this you can pretty much whatever vegetables you have. Yesterday when I made it I added celery, paprika, cannelini beans and squash.
Heat the oven to 225°C, halve cherry/plum tomatoes, bigger tomatoes to 1/4 or 1/8. Roughly chop onions and garlic and whatever vegetables you want to add and put everything in an oven safe dish along with olive oil, salt and pepper. You can also throw in some herbs like thyme, rosemary or oregano. Let it cook for 15-20 min depending on how much and what vegetables you have.
Take out the dish and some sugar or honey if it's too acidic (depends on the tomatoes and how much other stuff you've added). Pick the sausages with a fork and put them on top. Reduce the heat in the oven a bit and let it cook for another 15-20 min until the sausages are done. Add some balsamic vinegar and sprinkle some parsley on top. Serve!
What you need:
Tomatoes (cherry or plum are great for this)
1-2 Onion
Garlic
Herbs
Olive Oil
Balsamic vinegar
Bratwurst or some other spicy sausages
To this you can pretty much whatever vegetables you have. Yesterday when I made it I added celery, paprika, cannelini beans and squash.
Heat the oven to 225°C, halve cherry/plum tomatoes, bigger tomatoes to 1/4 or 1/8. Roughly chop onions and garlic and whatever vegetables you want to add and put everything in an oven safe dish along with olive oil, salt and pepper. You can also throw in some herbs like thyme, rosemary or oregano. Let it cook for 15-20 min depending on how much and what vegetables you have.
Take out the dish and some sugar or honey if it's too acidic (depends on the tomatoes and how much other stuff you've added). Pick the sausages with a fork and put them on top. Reduce the heat in the oven a bit and let it cook for another 15-20 min until the sausages are done. Add some balsamic vinegar and sprinkle some parsley on top. Serve!
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on April 20, 2013, 01:46:48 PM
Post by: MadJohnShaft on April 20, 2013, 01:46:48 PM
I bought some damn Goat from the inside Farmers market to make birria-de-chivo with actual goat meat.
Turns out you can make a jello like dessert out of that Chicha Morada corn drink I have been enjoying
(http://www.saluxuryexpeditions.com/blog/wp-content/uploads/2012/11/Mazamorra-morada.jpg)
Making it now....
Mazamorra morada is a popular Peruvian dessert made from purple corn and fruit. It's thickened into a pudding-like texture with potato flour or corn starch, and spiced with cinnamon and cloves. It tastes a bit like blackberry pie filling, but more exotic. Mazamorra has a beautiful deep purple (morada) color, and is usually served cold.
This stuff is wonderful ! I like it!
(http://i1153.photobucket.com/albums/p520/madjohnshaft/photo_zps369ba3b1.jpg)
Turns out you can make a jello like dessert out of that Chicha Morada corn drink I have been enjoying
(http://www.saluxuryexpeditions.com/blog/wp-content/uploads/2012/11/Mazamorra-morada.jpg)
Making it now....
Mazamorra morada is a popular Peruvian dessert made from purple corn and fruit. It's thickened into a pudding-like texture with potato flour or corn starch, and spiced with cinnamon and cloves. It tastes a bit like blackberry pie filling, but more exotic. Mazamorra has a beautiful deep purple (morada) color, and is usually served cold.
This stuff is wonderful ! I like it!
(http://i1153.photobucket.com/albums/p520/madjohnshaft/photo_zps369ba3b1.jpg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on April 21, 2013, 12:53:31 PM
Post by: RAGER on April 21, 2013, 12:53:31 PM
Last night was stuffed chicken boobs with roasted brussels sprouts and braised celery.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_06621_zpsdc7a7c22.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_06621_zpsdc7a7c22.jpg.html)
I'm not gonna lay down a recipe here cuz stuffed boobs aren't anything out of the ordinary. But there's a couple ways to do this. You can take a large boob and slice it in half , pound it flat and put your filling in and roll them up or you can leave them whole ,which I did, and slice a little pocket and fill that. I did a mushroom bread crumb parm onion garlic number.
For the celery and sprouts i roasted the brussels sprouts with some bacon. Then I braised the celery in chicken stock, onions and garlic . then I added a puree of kimchi for some zing. Little yellow celery leaves and slivered almonds make the garnish with a quick pan sauce.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_06621_zpsdc7a7c22.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_06621_zpsdc7a7c22.jpg.html)
I'm not gonna lay down a recipe here cuz stuffed boobs aren't anything out of the ordinary. But there's a couple ways to do this. You can take a large boob and slice it in half , pound it flat and put your filling in and roll them up or you can leave them whole ,which I did, and slice a little pocket and fill that. I did a mushroom bread crumb parm onion garlic number.
For the celery and sprouts i roasted the brussels sprouts with some bacon. Then I braised the celery in chicken stock, onions and garlic . then I added a puree of kimchi for some zing. Little yellow celery leaves and slivered almonds make the garnish with a quick pan sauce.
Title: Re: Recipes--Your Specialty
Post by: RAGER on April 25, 2013, 11:58:05 AM
Post by: RAGER on April 25, 2013, 11:58:05 AM
Last night was ribs. Just a little salt and put them in the oven on aboot 200 while we went out cavorting around Portland for the afternoon. Got back home and stoke a good fire in the chiminea and then finished them over that.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07261_zpsc7b494e6.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07261_zpsc7b494e6.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07201_zpsd09a3f74.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07201_zpsd09a3f74.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07181_zps27eeb347.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07181_zps27eeb347.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07261_zpsc7b494e6.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07261_zpsc7b494e6.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07201_zpsd09a3f74.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07201_zpsd09a3f74.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07181_zps27eeb347.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07181_zps27eeb347.jpg.html)
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on April 26, 2013, 07:18:15 AM
Post by: MadJohnShaft on April 26, 2013, 07:18:15 AM
Interesting thought to cook on that, I like it. Are those for cooking? I guess the heat is very high but any flair ups are down low. I like it but can't own 6 grills. Interesting.
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on April 26, 2013, 07:28:12 AM
Post by: MadJohnShaft on April 26, 2013, 07:28:12 AM
I've found a mom-type blog page with Columbian recipes - I made her Columbian Chorizo sausage with rice recipe and the family ate it up. I've found that rice dishes should be made with water not stock.
These are pretty good but I use a soffrita preparation step and always brown the meat and deglaze whether that's in the recipe or not. I can't wait to get peppers out of the garden this year, finally have a way to use all I can grow.
I went to La Unica and bought two big baskets full of stuff so now I have ingredients to make just about everything
I'm working my way up to a Columbian Paisa Tray (Bandeja Paisa)
(http://www.mycolombianrecipes.com/wp-content/uploads/2009/08/Bandeja-Paisa015.jpg)
I like the recipe for those beans....so doing that this weekend. My wife likes yuca and green plaintains
http://www.mycolombianrecipes.com/how-to-make-frisoles-antioquenos (http://www.mycolombianrecipes.com/how-to-make-frisoles-antioquenos)
(http://www.mycolombianrecipes.com/wp-content/uploads/2012/09/Frisoles-con-pez.jpg)
These are pretty good but I use a soffrita preparation step and always brown the meat and deglaze whether that's in the recipe or not. I can't wait to get peppers out of the garden this year, finally have a way to use all I can grow.
I went to La Unica and bought two big baskets full of stuff so now I have ingredients to make just about everything
I'm working my way up to a Columbian Paisa Tray (Bandeja Paisa)
(http://www.mycolombianrecipes.com/wp-content/uploads/2009/08/Bandeja-Paisa015.jpg)
I like the recipe for those beans....so doing that this weekend. My wife likes yuca and green plaintains
http://www.mycolombianrecipes.com/how-to-make-frisoles-antioquenos (http://www.mycolombianrecipes.com/how-to-make-frisoles-antioquenos)
(http://www.mycolombianrecipes.com/wp-content/uploads/2012/09/Frisoles-con-pez.jpg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on April 26, 2013, 11:36:20 AM
Post by: RAGER on April 26, 2013, 11:36:20 AM
Quote from: MadJohnShaft on April 26, 2013, 07:18:15 AM
Interesting thought to cook on that, I like it. Are those for cooking? I guess the heat is very high but any flair ups are down low. I like it but can't own 6 grills. Interesting.
No it's not meant to cook over. It's just that I hate to waste the energy it provides so I cook something over it if we're having a fire oot back.
Quote from: MadJohnShaft on April 26, 2013, 07:28:12 AMWhat??!! Maybe sometimes but not all the time. Specify please.
I've found that rice dishes should be made with water not stock.
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on April 26, 2013, 01:58:18 PM
Post by: MadJohnShaft on April 26, 2013, 01:58:18 PM
Always turn out gluey and heavy. If it's cooking rice in a dish, I add water now instead of stock. I mean like if it's 4 cups of liquid needed I add 4 cups of water with a two cubes of stock in it instead of four cups of stock.
Hey Sunday's episode of the new Anthony Bourdain show is on Columbia
http://eatocracy.cnn.com/2013/04/24/colombian-food/?hpt=hp_c3
Hey Sunday's episode of the new Anthony Bourdain show is on Columbia
http://eatocracy.cnn.com/2013/04/24/colombian-food/?hpt=hp_c3
Title: Re: Recipes--Your Specialty
Post by: RAGER on April 26, 2013, 11:26:32 PM
Post by: RAGER on April 26, 2013, 11:26:32 PM
I always use a little less liquid than what rice calls for. I swear they want you to fuck up and just eat in restaurants instead.
Title: Re: Recipes--Your Specialty
Post by: RAGER on April 27, 2013, 12:07:24 PM
Post by: RAGER on April 27, 2013, 12:07:24 PM
(http://www.mycolombianrecipes.com/wp-content/uploads/2012/09/Frisoles-con-pez.jpg)
[/quote]
I'm making these beans today along with some slow roasted chicken legs and some rice in stock jack!
[/quote]
I'm making these beans today along with some slow roasted chicken legs and some rice in stock jack!
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on April 27, 2013, 01:44:26 PM
Post by: MadJohnShaft on April 27, 2013, 01:44:26 PM
Yeah! With Mazamorra Morada - Peruvian Purple Corn Pudding for dessert?
I'm making that again and some chicken stock, in my pressure cooker, don't tell the FbI
I'm making that again and some chicken stock, in my pressure cooker, don't tell the FbI
Title: Re: Recipes--Your Specialty
Post by: RAGER on April 28, 2013, 11:49:06 AM
Post by: RAGER on April 28, 2013, 11:49:06 AM
Frisoles Antioquenos.
I used smoke ham shanks not hocks. More meat.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07301_zpsaf8c658a.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07301_zpsaf8c658a.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07311_zpsd3c3c8a1.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07311_zpsd3c3c8a1.jpg.html)
Extra alinos at the ready.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07321_zps1d68527d.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07321_zps1d68527d.jpg.html)
Hogao (oh-gow)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07291_zps3dfcda63.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07291_zps3dfcda63.jpg.html)
Also made white rice and aji and roasted up some chicken legs dusted with a modified RAGER ASADA SEASONING.
I also made my own sazon azafran to go in the alinos. I ain't got time to run to the mercato for that shit. Got everything on hand.
I used smoke ham shanks not hocks. More meat.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07301_zpsaf8c658a.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07301_zpsaf8c658a.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07311_zpsd3c3c8a1.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07311_zpsd3c3c8a1.jpg.html)
Extra alinos at the ready.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07321_zps1d68527d.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07321_zps1d68527d.jpg.html)
Hogao (oh-gow)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07291_zps3dfcda63.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07291_zps3dfcda63.jpg.html)
Also made white rice and aji and roasted up some chicken legs dusted with a modified RAGER ASADA SEASONING.
I also made my own sazon azafran to go in the alinos. I ain't got time to run to the mercato for that shit. Got everything on hand.
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on April 28, 2013, 09:27:34 PM
Post by: MadJohnShaft on April 28, 2013, 09:27:34 PM
Nice. Looks better than the official recipe. These Columbian have an insane number of soups - there is always some blendered paste to dump in and a salsa as a topping.
The Goya and the two sauces makes this too much work for a school night. Maybe I slow cooker the first part.
The Goya and the two sauces makes this too much work for a school night. Maybe I slow cooker the first part.
Title: Re: Recipes--Your Specialty
Post by: RAGER on April 29, 2013, 10:32:52 AM
Post by: RAGER on April 29, 2013, 10:32:52 AM
Make the sauces and sazon and soak the beans then throw it all in the crock port the next morning. Fiesta de Columbia when you get home.
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on April 29, 2013, 03:18:50 PM
Post by: MadJohnShaft on April 29, 2013, 03:18:50 PM
All done, took a vacation day today to garden and cook. I like this, it's interesting. Will reheat for dinner tonight.
I made the Pastel de Chocolo con Champiñones (Mushrooms and Corn Casserole) just for fun too.
Can't find a Mexican Oregano plant anywhere so I've given up. Bought a Bay bush instead, will bring inside in the fall with the lemon tree.
I made the Pastel de Chocolo con Champiñones (Mushrooms and Corn Casserole) just for fun too.
Can't find a Mexican Oregano plant anywhere so I've given up. Bought a Bay bush instead, will bring inside in the fall with the lemon tree.
Title: Re: Recipes--Your Specialty
Post by: RAGER on April 30, 2013, 10:44:43 PM
Post by: RAGER on April 30, 2013, 10:44:43 PM
Dinner was thrown together tonight in a hurry. Tostadas with the leftover Columbian beans, a corn saute`, feta, micro greens, and a quick sauce of aboot a 1/4 of an avocado a chipotle pepper (canned) and some sour cream. Over the top was a jarred tomatillo salsa (sue me). Fuck it it was good.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07511_zps62214140.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07511_zps62214140.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07511_zps62214140.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07511_zps62214140.jpg.html)
Title: Re: Recipes--Your Specialty
Post by: RAGER on May 04, 2013, 01:42:44 PM
Post by: RAGER on May 04, 2013, 01:42:44 PM
Indian spiced chicken and chick peas. preheat oven to 375 F.
Pat dry your chicken legs or thighs (5 or 6 of em) Season with salt and pepper and brown slowly in oil in a dutch oven
.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07711_zps4dce4340.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07711_zps4dce4340.jpg.html)
Mean while slice up a couple onions and smash up a few cloves of garlic. Then mix in a small bowl. 2 tsp each-turmeric, ground cumin,ground coriander and about a 1/4 tsp cayenne or more for more heat.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07721_zps167a024d.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07721_zps167a024d.jpg.html)
Chop up very finely about a Tbls plus of fresh ginger.
Pull the chicken out after it's browned on all sides nicely and is almost cooked through, might take about 20 min or so, and put on a plate off to the side. cook the onions in the drippings for about 8 min. untiul they are a bit darker than the pic.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07731_zps4e424259.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07731_zps4e424259.jpg.html)
Then add the garlic, spices and ginger and cook until aromatic. ABout 3-4 minutes. Add 2 cups plus a little more chicken stock and a can of chick peas and let it kinda meld for a few. Put the chicken back in and coat with the mixture. Throw in the oven for 45 min.-1 hr. covered.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07741_zps89f503e0.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07741_zps89f503e0.jpg.html)
Pull oot the dutch oven and remove the chicken and keep warm. Throw in some greens with the liquid. I used baby spinach and baby kale from my garden. Let that wilt down a bit over ;low heat and stir in a cup or so of greek yoghurt and then put the chicken back in and bring up to temp making sure not to let it boil or the yoghurt might curdle.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07751_zpsa77176c1.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07751_zpsa77176c1.jpg.html)
Should look like this.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07761_zps022cf46f.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07761_zps022cf46f.jpg.html)
I served mine with a crunchy salad and tahini vinaigrette.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07771_zps60eba144.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07771_zps60eba144.jpg.html)
Pat dry your chicken legs or thighs (5 or 6 of em) Season with salt and pepper and brown slowly in oil in a dutch oven
.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07711_zps4dce4340.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07711_zps4dce4340.jpg.html)
Mean while slice up a couple onions and smash up a few cloves of garlic. Then mix in a small bowl. 2 tsp each-turmeric, ground cumin,ground coriander and about a 1/4 tsp cayenne or more for more heat.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07721_zps167a024d.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07721_zps167a024d.jpg.html)
Chop up very finely about a Tbls plus of fresh ginger.
Pull the chicken out after it's browned on all sides nicely and is almost cooked through, might take about 20 min or so, and put on a plate off to the side. cook the onions in the drippings for about 8 min. untiul they are a bit darker than the pic.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07731_zps4e424259.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07731_zps4e424259.jpg.html)
Then add the garlic, spices and ginger and cook until aromatic. ABout 3-4 minutes. Add 2 cups plus a little more chicken stock and a can of chick peas and let it kinda meld for a few. Put the chicken back in and coat with the mixture. Throw in the oven for 45 min.-1 hr. covered.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07741_zps89f503e0.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07741_zps89f503e0.jpg.html)
Pull oot the dutch oven and remove the chicken and keep warm. Throw in some greens with the liquid. I used baby spinach and baby kale from my garden. Let that wilt down a bit over ;low heat and stir in a cup or so of greek yoghurt and then put the chicken back in and bring up to temp making sure not to let it boil or the yoghurt might curdle.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07751_zpsa77176c1.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07751_zpsa77176c1.jpg.html)
Should look like this.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07761_zps022cf46f.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07761_zps022cf46f.jpg.html)
I served mine with a crunchy salad and tahini vinaigrette.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07771_zps60eba144.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07771_zps60eba144.jpg.html)
Title: Re: Recipes--Your Specialty
Post by: RAGER on May 05, 2013, 02:31:18 PM
Post by: RAGER on May 05, 2013, 02:31:18 PM
Last night was migas con chorizo y camarones. This is a dish from Spain not that tortilla Tex-Mex crap. ;)
Get some day old bread or a baguette or what ever. Should be rustic type bread though. Dice it up roughly. Then process until it's in little chunks
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07881_zps7f8ec8ba.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07881_zps7f8ec8ba.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07911_zps8ef04128.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07911_zps8ef04128.jpg.html)
Rinse some shrimp and get your chorizo out. I used pork and beef.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07901_zpse9195f00.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07901_zpse9195f00.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07921_zpsbcee36b4.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07921_zpsbcee36b4.jpg.html)
heat up a couple few good glugs of olive oil and put a few slightly smashed garlic cloves in it until they soften and turn golden.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07891_zpsb2c9b35b.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07891_zpsb2c9b35b.jpg.html)
Now add some chorizo and cook for about 5 min.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07931_zps9e0c1c67.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07931_zps9e0c1c67.jpg.html)
Take most of the chorizo out and put the shrimp in . Cook until almost done but not quite.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07941_zpsa87809c7.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07941_zpsa87809c7.jpg.html)
take oot the shrimp and put the chorizo and breadcrumbs back in and add some more olive oil and saute until the bred has soaked up the oil and becomes a bit crispy.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07951_zps5a9606b1.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07951_zps5a9606b1.jpg.html)
Add the shrimp back in and cook through.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07961_zps5b3454c5.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07961_zps5b3454c5.jpg.html)
I served mine with some more greens from the garden and my girl made a salsa-esque vinaigrette.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07971_zpsb1cdbb6a.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07971_zpsb1cdbb6a.jpg.html)
Get some day old bread or a baguette or what ever. Should be rustic type bread though. Dice it up roughly. Then process until it's in little chunks
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07881_zps7f8ec8ba.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07881_zps7f8ec8ba.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07911_zps8ef04128.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07911_zps8ef04128.jpg.html)
Rinse some shrimp and get your chorizo out. I used pork and beef.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07901_zpse9195f00.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07901_zpse9195f00.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07921_zpsbcee36b4.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07921_zpsbcee36b4.jpg.html)
heat up a couple few good glugs of olive oil and put a few slightly smashed garlic cloves in it until they soften and turn golden.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07891_zpsb2c9b35b.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07891_zpsb2c9b35b.jpg.html)
Now add some chorizo and cook for about 5 min.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07931_zps9e0c1c67.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07931_zps9e0c1c67.jpg.html)
Take most of the chorizo out and put the shrimp in . Cook until almost done but not quite.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07941_zpsa87809c7.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07941_zpsa87809c7.jpg.html)
take oot the shrimp and put the chorizo and breadcrumbs back in and add some more olive oil and saute until the bred has soaked up the oil and becomes a bit crispy.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07951_zps5a9606b1.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07951_zps5a9606b1.jpg.html)
Add the shrimp back in and cook through.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07961_zps5b3454c5.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07961_zps5b3454c5.jpg.html)
I served mine with some more greens from the garden and my girl made a salsa-esque vinaigrette.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07971_zpsb1cdbb6a.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07971_zpsb1cdbb6a.jpg.html)
Title: Re: Recipes--Your Specialty
Post by: RAGER on May 08, 2013, 01:31:19 PM
Post by: RAGER on May 08, 2013, 01:31:19 PM
Night before last was panzanella with line caught albacore.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_08081_zpscea31a1a.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_08081_zpscea31a1a.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_08081_zpscea31a1a.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_08081_zpscea31a1a.jpg.html)
Title: Re: Recipes--Your Specialty
Post by: RAGER on May 08, 2013, 01:38:17 PM
Post by: RAGER on May 08, 2013, 01:38:17 PM
Today is voodoo chicken stock day. Chicken feet for the chicken and clean out the fridge veggies. Going shopping so all the scraps go in. But nothing over powering like asparagus, or broccoli. not that's there's any leftover anyways.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_08091_zpsc0e270c5.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_08091_zpsc0e270c5.jpg.html)
half done can of tomatoes, a stray tater, some drie up old thyme? Why not.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_08101_zpsb24c082b.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_08101_zpsb24c082b.jpg.html)
trimming back the parsley on the porch and kinda bendy carrots. yep them too. prolly add some carnitas cooking liquid later after it reduces down a bit.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_08121_zps94a14287.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_08121_zps94a14287.jpg.html)
I'll simmer this shit all day while we're planting everything in the garden today. I'll process it tomorrow.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_08091_zpsc0e270c5.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_08091_zpsc0e270c5.jpg.html)
half done can of tomatoes, a stray tater, some drie up old thyme? Why not.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_08101_zpsb24c082b.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_08101_zpsb24c082b.jpg.html)
trimming back the parsley on the porch and kinda bendy carrots. yep them too. prolly add some carnitas cooking liquid later after it reduces down a bit.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_08121_zps94a14287.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_08121_zps94a14287.jpg.html)
I'll simmer this shit all day while we're planting everything in the garden today. I'll process it tomorrow.
Title: Re: Recipes--Your Specialty
Post by: MichaelZodiac on May 08, 2013, 01:57:20 PM
Post by: MichaelZodiac on May 08, 2013, 01:57:20 PM
RAGER, my girlfriend and I made some Asian-ish chicken stock (soy sauce, ginger and cinnamon being the "Asian" ingredients), we've put it in glass jars for now but a white foam is coming on top of the stock in the jars, is this harmful? Is it fat that we just scoop off? Any other way we can keep the stock?
Title: Re: Recipes--Your Specialty
Post by: RAGER on May 08, 2013, 02:22:57 PM
Post by: RAGER on May 08, 2013, 02:22:57 PM
Not sure but how long has it been in the fridge? If only a few days it's probably not anything. Just skim it off. But if there' any doubt at all just bring it all back up to a boil for about 5-10 minutes and it should be ok. If it's been in the fridge for a couple weeks I'd chuck it.
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on May 09, 2013, 06:03:07 AM
Post by: MadJohnShaft on May 09, 2013, 06:03:07 AM
In stock making now I start off by bringing just the bones alone to a low simmer/boil- it seems to keep it clearer and make it easier to skim off all the grey protein that comes to the top, once that stops then I add all the other ingredients.
Title: Re: Recipes--Your Specialty
Post by: MichaelZodiac on May 09, 2013, 10:12:39 AM
Post by: MichaelZodiac on May 09, 2013, 10:12:39 AM
Quote from: RAGER on May 08, 2013, 02:22:57 PMJust a couple of days so probably no harm done. Thanks!
Not sure but how long has it been in the fridge? If only a few days it's probably not anything. Just skim it off. But if there' any doubt at all just bring it all back up to a boil for about 5-10 minutes and it should be ok. If it's been in the fridge for a couple weeks I'd chuck it.
Title: Re: Recipes--Your Specialty
Post by: RAGER on May 09, 2013, 11:17:04 AM
Post by: RAGER on May 09, 2013, 11:17:04 AM
Grilled wild sockeye salmon with tabouleh made with quinoa. Fuck yes! Dinner last night. WE got shit done yesterday.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_08141_zpse9f8a062.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_08141_zpse9f8a062.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_08141_zpse9f8a062.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_08141_zpse9f8a062.jpg.html)
Title: Re: Recipes--Your Specialty
Post by: JemDooM on May 10, 2013, 04:40:41 PM
Post by: JemDooM on May 10, 2013, 04:40:41 PM
that Indian chicken looks like the mega noms!
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on May 12, 2013, 05:08:38 PM
Post by: MadJohnShaft on May 12, 2013, 05:08:38 PM
Sure does....
We took the kids paintballing and East Dundee had a Mexican flea market off the side of the road, in the back there was a row of tents with about 10 vendors selling food - awesome and authentic.
Pepian is the national dish of Guatemala - I'm thinking of trying something like this Pepian recipe
http://www.uncorneredmarket.com/2009/04/guatemalan-pepian-please-try-this-at-home/ (http://www.uncorneredmarket.com/2009/04/guatemalan-pepian-please-try-this-at-home/)
(http://i1153.photobucket.com/albums/p520/madjohnshaft/photo_zps2ffbc343.jpg)
We took the kids paintballing and East Dundee had a Mexican flea market off the side of the road, in the back there was a row of tents with about 10 vendors selling food - awesome and authentic.
Pepian is the national dish of Guatemala - I'm thinking of trying something like this Pepian recipe
http://www.uncorneredmarket.com/2009/04/guatemalan-pepian-please-try-this-at-home/ (http://www.uncorneredmarket.com/2009/04/guatemalan-pepian-please-try-this-at-home/)
(http://i1153.photobucket.com/albums/p520/madjohnshaft/photo_zps2ffbc343.jpg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on May 13, 2013, 10:01:52 AM
Post by: RAGER on May 13, 2013, 10:01:52 AM
I shall try that also. Looks really simple. They sell those tiny tomatillo varieties at my girls nursery but I guess nobody wants them so maybe she'll bring a couple home. The ones I'm growing are purple (purpura).
Last night I made Laap Muu (larb). Use up the last of the carnitas from a week ago for the pork.
My molcajete works great for grinding up the toasted jasmine rice. You got one of these MJS? If not, rectify that.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_08331_zps2a0e4cf2.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_08331_zps2a0e4cf2.jpg.html)
Damn pic turned out blurry.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_08341_zps85a3ea46.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_08341_zps85a3ea46.jpg.html)
Last night I made Laap Muu (larb). Use up the last of the carnitas from a week ago for the pork.
My molcajete works great for grinding up the toasted jasmine rice. You got one of these MJS? If not, rectify that.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_08331_zps2a0e4cf2.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_08331_zps2a0e4cf2.jpg.html)
Damn pic turned out blurry.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_08341_zps85a3ea46.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_08341_zps85a3ea46.jpg.html)
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on May 13, 2013, 10:31:29 AM
Post by: MadJohnShaft on May 13, 2013, 10:31:29 AM
I saw purple tomatillo plants but got two of the green ones, chickened out. I want one of those big stone mortar things but we are getting tight in the kitchen - all those tents had those, which made me like those places a lot.
I went on a mission to buy the Chayote last night, a weird looking thing:
(https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcQ_e13Uwc5pY1xwc8OwSC0BRkiFU7lNdRTt3-n8_33uHrIws3aEzanpZSo5Wg)
I went on a mission to buy the Chayote last night, a weird looking thing:
(https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcQ_e13Uwc5pY1xwc8OwSC0BRkiFU7lNdRTt3-n8_33uHrIws3aEzanpZSo5Wg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on May 13, 2013, 10:32:56 AM
Post by: RAGER on May 13, 2013, 10:32:56 AM
Asian markets usually have those squash too.
Title: Re: Recipes--Your Specialty
Post by: khoomeizhi on May 13, 2013, 01:40:41 PM
Post by: khoomeizhi on May 13, 2013, 01:40:41 PM
i'm down with chayote. not quite worth it to grow here, tropical perennials, pssht
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on May 14, 2013, 06:57:23 AM
Post by: MadJohnShaft on May 14, 2013, 06:57:23 AM
Pepian was only okay, not a win.
Title: Re: Recipes--Your Specialty
Post by: JemDooM on May 15, 2013, 10:29:20 AM
Post by: JemDooM on May 15, 2013, 10:29:20 AM
Woah I'd never heard of a tomatillo before!! What do they taste like?
Title: Re: Recipes--Your Specialty
Post by: RAGER on May 15, 2013, 12:13:58 PM
Post by: RAGER on May 15, 2013, 12:13:58 PM
Tomatillo is in the night shade family so think tomato but green but different. Potatoes and eggplant (aubergine to you) are also in the nightshade family but are nothing like tomatoes or tomatillos though. heh!
Tomatillos are most commonly used in green salsa with lots of lime and cilantro, salsa verde. They're great roasted just like everything else.
Tomatillos are most commonly used in green salsa with lots of lime and cilantro, salsa verde. They're great roasted just like everything else.
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on May 16, 2013, 09:38:22 AM
Post by: MadJohnShaft on May 16, 2013, 09:38:22 AM
And if you plant them... you need two plants or you get none ;)
Title: Re: Recipes--Your Specialty
Post by: RAGER on May 16, 2013, 10:26:22 AM
Post by: RAGER on May 16, 2013, 10:26:22 AM
But why would you only plant one in the first place. That wouldn't make very much delicious green salsa.
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on May 16, 2013, 01:45:55 PM
Post by: MadJohnShaft on May 16, 2013, 01:45:55 PM
Last year I was trying to limit the total amount produced, as the year 2 prior when I did two I had way too many. Way many.
Title: Re: Recipes--Your Specialty
Post by: mortlock on May 19, 2013, 08:27:28 PM
Post by: mortlock on May 19, 2013, 08:27:28 PM
my latest is simple, very basic and awesomely awesome..
1 lb Italian sausage
4 cloves garlic
1 can of cannelli beans [do not strain]
1 lb pasta..ziti or penne work best.
chop up garlic into really small pieces, remove all casing on sausage and chop/crumble up. sauté in olive oil until cooked. do not strain.
simmer beans and cook pasta. drain pasta and toss all together..
DO NOT strain the sausage or cannelli beans.
top with another little bit of olive oil, pecorino/romano cheese and crushed red pepper.
1 lb Italian sausage
4 cloves garlic
1 can of cannelli beans [do not strain]
1 lb pasta..ziti or penne work best.
chop up garlic into really small pieces, remove all casing on sausage and chop/crumble up. sauté in olive oil until cooked. do not strain.
simmer beans and cook pasta. drain pasta and toss all together..
DO NOT strain the sausage or cannelli beans.
top with another little bit of olive oil, pecorino/romano cheese and crushed red pepper.
Title: Re: Recipes--Your Specialty
Post by: RAGER on May 20, 2013, 10:53:45 AM
Post by: RAGER on May 20, 2013, 10:53:45 AM
That would be quite filling. I'd have a pile of arugula with a lemon vinaigrette too.
Title: Re: Recipes--Your Specialty
Post by: RAGER on June 27, 2013, 12:57:14 PM
Post by: RAGER on June 27, 2013, 12:57:14 PM
My girl made some Rager Roasted Chicken Legs under my supervision. super good. I personally made the rub and have done better but it was still good.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_10521_zpsbeae9cdb.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_10521_zpsbeae9cdb.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_10521_zpsbeae9cdb.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_10521_zpsbeae9cdb.jpg.html)
Title: Re: Recipes--Your Specialty
Post by: RAGER on June 30, 2013, 01:57:22 PM
Post by: RAGER on June 30, 2013, 01:57:22 PM
Seared some ahi and served it cold with a lemon aioli, quinoa patties, and pickled fennel and shrimp. Presentation is kinda fucked up cuz I was drunk.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_10751_zps4c5ab0d1.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_10751_zps4c5ab0d1.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_10751_zps4c5ab0d1.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_10751_zps4c5ab0d1.jpg.html)
Title: Re: Recipes--Your Specialty
Post by: Demon Lung on June 30, 2013, 02:08:00 PM
Post by: Demon Lung on June 30, 2013, 02:08:00 PM
Looks good...
Title: Re: Recipes--Your Specialty
Post by: mertzy on July 02, 2013, 12:08:47 AM
Post by: mertzy on July 02, 2013, 12:08:47 AM
Quote from: RAGER on June 30, 2013, 01:57:22 PMWhat is in your quinoa patties?
Seared some ahi and served it cold with a lemon aioli, quinoa patties, and pickled fennel and shrimp. Presentation is kinda fucked up cuz I was drunk.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_10751_zps4c5ab0d1.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_10751_zps4c5ab0d1.jpg.html)
Title: Re: Recipes--Your Specialty
Post by: RAGER on July 02, 2013, 01:16:12 PM
Post by: RAGER on July 02, 2013, 01:16:12 PM
I seem to do them differently every time. This time was just egg, s+p, scallions, and some parsley I think.
Title: Re: Recipes--Your Specialty
Post by: black aspirin on July 06, 2013, 08:29:35 PM
Post by: black aspirin on July 06, 2013, 08:29:35 PM
Good Lord, that looks delicious Rager. I'm not much of a cook, but I think I do have a pretty killer chili recipe. I plan on cooking a lot more often soon, so I'll asking for tips.
Title: Re: Re: Recipes--Your Specialty
Post by: VOLVO))) on July 06, 2013, 11:11:56 PM
Post by: VOLVO))) on July 06, 2013, 11:11:56 PM
My girlfriend is vegan. So, I end up making a metric fuckton of vegan food. Lest I specifically seek out meats, I mostly eat vegan grub. I suppose cooking it so that it isn't bland bullshit is my speciality.
Vegan "Mongolian" Tofu.
Cube extra firm tofu 1x1 style after letting it drain onto a paper towel for a bit.
Dump enough peanut or vegetable oil into your wok for some deep frying. Batter your tofu lightly only using the juices on the tofu. I use corn flower. Regular flower works fine, too. I usually don't mix a bunch of bullshit into my batter mix, and I use salt very sparingly in all of my cooking, but I usually dump in a little cayenne pepper for some kick, at this point.
Fry all the tofu until golden brown, just like every fried food. Drain it over paper towels. Set it aside.
Remove your frying oil, reclaim and reuse next time.
Put a little more oil in the wok, now is time for the veggies.
Sliced onion
In pod-peas
Baby corn
Green pepper
Whatever else you feel like, it's pretty hard to fuck this up.
Onions and peppers first, cook until caramelized, then toss in the rest.
While those are cooking, get a small saucepan, and make your sauce.
Start out by chopping a clove of garlic, and an equal amount of ginger root. Toss into sauce pan with a little vegetable oil, and let it cook for a minute or so. Pour in a quarter cup of Rice Wine, and let the alcohol cook off. Dump in a couple tbsps of low sodium soy sauce. (I will offer no exact measurements because it is hard to make this sauce taste bad.) Add twoish tbsps of brown sugar, and a tbsp of Hoisin sauce. Let it cook and it should thicknen a little bit. You can add spice here, or leave it sweeet. Girlfriend can't handle spicy, so dishes i make for us are usually pretty tame. I suggest Asian Chili sauce for that, if you do.
Veggies done, sauce done, tofu done. The tofu is probably not so warm by this point. Toss everything back into the wok at medium heat and bring it back to warm, add the now finished sauce. Toss everything so it gets a good coating. The sauce gets a little hard as it cools, has a very sticky, brittle texture to the bite. Great contrast with the hardened breading, and the soft tofu.
Serve over white rice.
/introandfirstcontributiontofoodanddrinkforum
Vegan "Mongolian" Tofu.
Cube extra firm tofu 1x1 style after letting it drain onto a paper towel for a bit.
Dump enough peanut or vegetable oil into your wok for some deep frying. Batter your tofu lightly only using the juices on the tofu. I use corn flower. Regular flower works fine, too. I usually don't mix a bunch of bullshit into my batter mix, and I use salt very sparingly in all of my cooking, but I usually dump in a little cayenne pepper for some kick, at this point.
Fry all the tofu until golden brown, just like every fried food. Drain it over paper towels. Set it aside.
Remove your frying oil, reclaim and reuse next time.
Put a little more oil in the wok, now is time for the veggies.
Sliced onion
In pod-peas
Baby corn
Green pepper
Whatever else you feel like, it's pretty hard to fuck this up.
Onions and peppers first, cook until caramelized, then toss in the rest.
While those are cooking, get a small saucepan, and make your sauce.
Start out by chopping a clove of garlic, and an equal amount of ginger root. Toss into sauce pan with a little vegetable oil, and let it cook for a minute or so. Pour in a quarter cup of Rice Wine, and let the alcohol cook off. Dump in a couple tbsps of low sodium soy sauce. (I will offer no exact measurements because it is hard to make this sauce taste bad.) Add twoish tbsps of brown sugar, and a tbsp of Hoisin sauce. Let it cook and it should thicknen a little bit. You can add spice here, or leave it sweeet. Girlfriend can't handle spicy, so dishes i make for us are usually pretty tame. I suggest Asian Chili sauce for that, if you do.
Veggies done, sauce done, tofu done. The tofu is probably not so warm by this point. Toss everything back into the wok at medium heat and bring it back to warm, add the now finished sauce. Toss everything so it gets a good coating. The sauce gets a little hard as it cools, has a very sticky, brittle texture to the bite. Great contrast with the hardened breading, and the soft tofu.
Serve over white rice.
/introandfirstcontributiontofoodanddrinkforum
Title: Re: Recipes--Your Specialty
Post by: RAGER on July 06, 2013, 11:20:11 PM
Post by: RAGER on July 06, 2013, 11:20:11 PM
well,well,well :D nice first post. thanks
Title: Re: Re: Recipes--Your Specialty
Post by: VOLVO))) on July 06, 2013, 11:33:57 PM
Post by: VOLVO))) on July 06, 2013, 11:33:57 PM
SHARPEN YOUR KNIVES AFTER YOU ARE DONE COOKING.
Title: Re: Recipes--Your Specialty
Post by: black on July 07, 2013, 10:00:34 PM
Post by: black on July 07, 2013, 10:00:34 PM
That recipe sounds delicious SunnO))).
Especially with something to give it a little spicy heat.
This thread has been one of the most useful things I've encountered on the innerwebs. Much thanks to all who have and will in the future, contribute. Y'all have saved me many times from resorting to endless suppers of grilled cheese sandwiches.
Especially with something to give it a little spicy heat.
This thread has been one of the most useful things I've encountered on the innerwebs. Much thanks to all who have and will in the future, contribute. Y'all have saved me many times from resorting to endless suppers of grilled cheese sandwiches.
Title: Re: Recipes--Your Specialty
Post by: RAGER on July 07, 2013, 11:03:21 PM
Post by: RAGER on July 07, 2013, 11:03:21 PM
Wait until I start cooking on slabs of granite and Himalayan pink salt.
Title: Re: Recipes--Your Specialty
Post by: Lumpy on July 12, 2013, 09:45:56 PM
Post by: Lumpy on July 12, 2013, 09:45:56 PM
Quote from: mortlock on May 19, 2013, 08:27:28 PM
my latest is simple, very basic and awesomely awesome..
1 lb Italian sausage
4 cloves garlic
1 can of cannelli beans [do not strain]
1 lb pasta..ziti or penne work best.
chop up garlic into really small pieces, remove all casing on sausage and chop/crumble up. sauté in olive oil until cooked. do not strain.
simmer beans and cook pasta. drain pasta and toss all together..
DO NOT strain the sausage or cannelli beans.
top with another little bit of olive oil, pecorino/romano cheese and crushed red pepper.
Gonna try this in a couple days, gotta finish some leftovers first.
Title: Re: Recipes--Your Specialty
Post by: RAGER on July 12, 2013, 11:38:57 PM
Post by: RAGER on July 12, 2013, 11:38:57 PM
Tri-tip I just made and smoked local bleu with some pan seared shrimp and buttermilk fried zucchini. We ate with our hands.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_11381_zps35144814.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_11381_zps35144814.jpg.html)
the aftermath. DL photo quality, sorry
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_11391_zps806b72fa.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_11391_zps806b72fa.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_11381_zps35144814.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_11381_zps35144814.jpg.html)
the aftermath. DL photo quality, sorry
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_11391_zps806b72fa.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_11391_zps806b72fa.jpg.html)
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on July 13, 2013, 02:35:06 PM
Post by: Muffin Man on July 13, 2013, 02:35:06 PM
Man, you chef's over here are really impressive! Nice work
Title: Re: Recipes--Your Specialty
Post by: black aspirin on July 13, 2013, 04:05:30 PM
Post by: black aspirin on July 13, 2013, 04:05:30 PM
My chili. Old pic, it's too hot to be eating chili right now.
(http://i100.photobucket.com/albums/m3/blackaspirin/chili_zps8c6b1f56.jpg) (http://s100.photobucket.com/user/blackaspirin/media/chili_zps8c6b1f56.jpg.html)
4.5 pounds of ground chuck (chili grind)
1.5 pounds of breakfast sausage
2 qty. 10 oz. cans of beef broth
1 qty. 10 oz. can of chicken broth
12 oz. Zing Zang Bloody Mary Mix
2 qty. 10 oz. (they might be 8 oz., can't remember) cans of Rotel tomatoes & green chiles (I like chunky, or you can use the spicy ones for more kick)
1-2 anaheim peppers, finely chopped
1 green, 1 red, and 1 orange/yellow bell pepper, chopped
1 large white onion, chopped
Seasoning: If you want to make it simple, use 2 qty. '2 Alarm Chili' kits, usually in most grocery stores (skip the salt and the thickener). I've started using one of those and then adding Gebhardt's chili powder, cumin, and cayenne red pepper to taste. Hope to get a REAL custom seasoning going this season.
1. Put the beef broth, chicken broth, Zing Zang, Rotel tomatoes & green chiles, anaheim peppers and the 1st half of the seasoning in a big, deep pan on the stove. Bring almost to a boil.
2. Brown the 1st half of the ground chuck in half-a-can of beer. Add half of the onion, too. Don't wait until it's actually brown, pull it when the meat is light grey. It will continue to cook in the pot and be more tender that way. Add that to the pot without draining.
3. Brown the other half of the ground chuck in half-a-can of beer and onions. Drain this time, and add to the pot.
4. Brown the ground sausage. Drain and add to the pot.
5. Let simmer (it should be below boiling obviously, but not too far below...keep it pretty hot to cook and tenderize the meat). I keep it covered most of the time.
6. Cook about 2 hours or until meat is tender enough. During that time, add the last half of the seasoning in little bits at a time and stir.
7. Add the chopped bell peppers to the mix about 30 minutes before it's done, or even 15-20 minutes if you want them to have more crunch.
8. At the end, season to taste with salt, add more heat, whatever.
9. Before serving, add the juice of 2 limes to the pot and stir.
NO BEANS, YOU DON'T PUT BEANS IN CHILI!!!
(http://i100.photobucket.com/albums/m3/blackaspirin/chili_zps8c6b1f56.jpg) (http://s100.photobucket.com/user/blackaspirin/media/chili_zps8c6b1f56.jpg.html)
4.5 pounds of ground chuck (chili grind)
1.5 pounds of breakfast sausage
2 qty. 10 oz. cans of beef broth
1 qty. 10 oz. can of chicken broth
12 oz. Zing Zang Bloody Mary Mix
2 qty. 10 oz. (they might be 8 oz., can't remember) cans of Rotel tomatoes & green chiles (I like chunky, or you can use the spicy ones for more kick)
1-2 anaheim peppers, finely chopped
1 green, 1 red, and 1 orange/yellow bell pepper, chopped
1 large white onion, chopped
Seasoning: If you want to make it simple, use 2 qty. '2 Alarm Chili' kits, usually in most grocery stores (skip the salt and the thickener). I've started using one of those and then adding Gebhardt's chili powder, cumin, and cayenne red pepper to taste. Hope to get a REAL custom seasoning going this season.
1. Put the beef broth, chicken broth, Zing Zang, Rotel tomatoes & green chiles, anaheim peppers and the 1st half of the seasoning in a big, deep pan on the stove. Bring almost to a boil.
2. Brown the 1st half of the ground chuck in half-a-can of beer. Add half of the onion, too. Don't wait until it's actually brown, pull it when the meat is light grey. It will continue to cook in the pot and be more tender that way. Add that to the pot without draining.
3. Brown the other half of the ground chuck in half-a-can of beer and onions. Drain this time, and add to the pot.
4. Brown the ground sausage. Drain and add to the pot.
5. Let simmer (it should be below boiling obviously, but not too far below...keep it pretty hot to cook and tenderize the meat). I keep it covered most of the time.
6. Cook about 2 hours or until meat is tender enough. During that time, add the last half of the seasoning in little bits at a time and stir.
7. Add the chopped bell peppers to the mix about 30 minutes before it's done, or even 15-20 minutes if you want them to have more crunch.
8. At the end, season to taste with salt, add more heat, whatever.
9. Before serving, add the juice of 2 limes to the pot and stir.
NO BEANS, YOU DON'T PUT BEANS IN CHILI!!!
Title: Re: Recipes--Your Specialty
Post by: RAGER on July 17, 2013, 12:39:35 PM
Post by: RAGER on July 17, 2013, 12:39:35 PM
I got up early and cooked this morning before work. So my breakfast was a pan roasted chicken breast,pan roasted zucchini from the garden, fresh dug up tiny taters from the garden, with a sauce gribiche.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_11441_zps81bf0713.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_11441_zps81bf0713.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_11441_zps81bf0713.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_11441_zps81bf0713.jpg.html)
Title: Re: Recipes--Your Specialty
Post by: RAGER on July 21, 2013, 10:09:37 AM
Post by: RAGER on July 21, 2013, 10:09:37 AM
Roasted and stuffed zucchini boats and thumbelina carrots, marinara, and a puree of zucchini guts, garlic, and preserved lemons.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_11791_zpsb3b3b18e.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_11791_zpsb3b3b18e.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_11791_zpsb3b3b18e.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_11791_zpsb3b3b18e.jpg.html)
Title: Re: Recipes--Your Specialty
Post by: Soundgardenia on July 27, 2013, 06:48:08 PM
Post by: Soundgardenia on July 27, 2013, 06:48:08 PM
Was going to sear some ahi tuna steaks but Trader Joe's discontinued them.. Plan B is mushrooms with clam stuffing. Going to "pair it" with some Portuguese vinho verde and then a Romanian rosé.
Title: Re: Recipes--Your Specialty
Post by: ez on August 03, 2013, 04:56:43 AM
Post by: ez on August 03, 2013, 04:56:43 AM
Finally got around to making some tacos this year. Traded some of my pickled red onions for some frejoles from a friend who runs the kitchen in the only taqueria in town. Next step is getting him to make me tortillas so I don't need to use the store bought ones.
Cochinita Pibil Tacos
(http://img.photobucket.com/albums/v91/sirsmokealot/IMG_0698_zpse0c9762a.jpg)
(http://img.photobucket.com/albums/v91/sirsmokealot/IMG_0700_zpsf7f4c413.jpg)
Cochinita Pibil Tacos
(http://img.photobucket.com/albums/v91/sirsmokealot/IMG_0698_zpse0c9762a.jpg)
(http://img.photobucket.com/albums/v91/sirsmokealot/IMG_0700_zpsf7f4c413.jpg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on August 03, 2013, 10:40:44 AM
Post by: RAGER on August 03, 2013, 10:40:44 AM
No achiote?
Title: Re: Recipes--Your Specialty
Post by: ez on August 03, 2013, 11:20:47 AM
Post by: ez on August 03, 2013, 11:20:47 AM
Separately? Individual seeds?
The pork was rubbed with a ton of achiote paste and left to marinate overnight.
The pork was rubbed with a ton of achiote paste and left to marinate overnight.
Title: Re: Recipes--Your Specialty
Post by: RAGER on August 03, 2013, 11:24:32 AM
Post by: RAGER on August 03, 2013, 11:24:32 AM
I couldn't tell if you used any. Did you make your own paste?
Title: Re: Recipes--Your Specialty
Post by: ez on August 03, 2013, 11:54:16 AM
Post by: ez on August 03, 2013, 11:54:16 AM
No, I got store bought. I hate to say it, but more often than not I am too lazy to make pastes using a mortar and pestle. I'll grind up dry stuff, but pastes - especially curries - I do not have the patience for.
Luckily I have some great connections for home made curry pastes.
[edit]
This is the achiote brand I use:
(http://www.mesamexicanfoods.com/market/images/uploads/Achiote14oz-TH.jpg)
Luckily I have some great connections for home made curry pastes.
[edit]
This is the achiote brand I use:
(http://www.mesamexicanfoods.com/market/images/uploads/Achiote14oz-TH.jpg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on August 03, 2013, 11:59:54 AM
Post by: RAGER on August 03, 2013, 11:59:54 AM
I grind all my dry stuff with a coffee grinder. Do you have a source for annatto seed? Cuz I have a recipe for achiote paste that I use.
Title: Re: Recipes--Your Specialty
Post by: RAGER on August 03, 2013, 12:26:10 PM
Post by: RAGER on August 03, 2013, 12:26:10 PM
Last night was Eastern European chicken and sausage with taters.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_12231_zps3c91f4a3.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_12231_zps3c91f4a3.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_12241_zps1580657c.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_12241_zps1580657c.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_12231_zps3c91f4a3.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_12231_zps3c91f4a3.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_12241_zps1580657c.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_12241_zps1580657c.jpg.html)
Title: Re: Recipes--Your Specialty
Post by: ez on August 03, 2013, 01:05:16 PM
Post by: ez on August 03, 2013, 01:05:16 PM
Quote from: RAGER on August 03, 2013, 11:59:54 AM
I grind all my dry stuff with a coffee grinder. Do you have a source for annatto seed? Cuz I have a recipe for achiote paste that I use.
Maybe. I get my stuff from a store run by a mexican family. I'll check next time and hit you up for that recipe.
Title: Re: Recipes--Your Specialty
Post by: Demon Lung on August 03, 2013, 01:07:21 PM
Post by: Demon Lung on August 03, 2013, 01:07:21 PM
Quote from: RAGER on August 03, 2013, 12:26:10 PMwhat makes it Eastern European. I was in Eastern Europe for a bit and I never once saw anything that resembles that.
Last night was Eastern European chicken and sausage with taters.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_12231_zps3c91f4a3.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_12231_zps3c91f4a3.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_12241_zps1580657c.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_12241_zps1580657c.jpg.html)
Title: Re: Recipes--Your Specialty
Post by: RAGER on September 06, 2013, 04:26:13 PM
Post by: RAGER on September 06, 2013, 04:26:13 PM
Pan seared a New York the other night in one of my new DeBuyer french mineral B iron pans.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_13331_zpsdbd01c73.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_13331_zpsdbd01c73.jpg.html)
Made a kinda of marinade for some sea scallops from homemade sun dried tomaters, green olives, parsley and a couple other things.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_13311_zpsab7f5858.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_13311_zpsab7f5858.jpg.html)
Sauteed some heirloom purple pole beans and a couple different peppers from the garden. Just enough heat.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_13291_zps9ec05983.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_13291_zps9ec05983.jpg.html)
Wrapped the scallops in soem jamon serrano and baked for about 15 minutes and served over greens and vinaigrette.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_13341_zps3f8202ce.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_13341_zps3f8202ce.jpg.html)
Then had the steak rare atop the beans with some shaved queso pata cabra.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_13361_zps0d8dc051.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_13361_zps0d8dc051.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_13331_zpsdbd01c73.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_13331_zpsdbd01c73.jpg.html)
Made a kinda of marinade for some sea scallops from homemade sun dried tomaters, green olives, parsley and a couple other things.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_13311_zpsab7f5858.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_13311_zpsab7f5858.jpg.html)
Sauteed some heirloom purple pole beans and a couple different peppers from the garden. Just enough heat.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_13291_zps9ec05983.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_13291_zps9ec05983.jpg.html)
Wrapped the scallops in soem jamon serrano and baked for about 15 minutes and served over greens and vinaigrette.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_13341_zps3f8202ce.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_13341_zps3f8202ce.jpg.html)
Then had the steak rare atop the beans with some shaved queso pata cabra.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_13361_zps0d8dc051.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_13361_zps0d8dc051.jpg.html)
Title: Re: Recipes--Your Specialty
Post by: MichaelZodiac on September 06, 2013, 05:10:51 PM
Post by: MichaelZodiac on September 06, 2013, 05:10:51 PM
Did you taste the scallops? Because with the amount of other ingredients going on -not to mention the serrano- I'd think they would get lost somewhere along the way..
Title: Re: Recipes--Your Specialty
Post by: RAGER on September 06, 2013, 05:20:56 PM
Post by: RAGER on September 06, 2013, 05:20:56 PM
Absolutely! It might just be an American thing to wrap everything in bacon. Not your thing eh? Most times I do nothing but a little salt and pepper and sear. maybe a little herb butter.
Title: Re: Recipes--Your Specialty
Post by: Sparkle Motion on September 09, 2013, 03:52:41 PM
Post by: Sparkle Motion on September 09, 2013, 03:52:41 PM
I like to season scallops with ground coriander, salt and pepper and then sear them in olive oil in a really hot pan. Then serve them with some type of buerre blanc.
Gordon Ramsay has a really good recipe for scallops over cauliflower puree and raisin caper vinaigrette:
http://www.catererandhotelkeeper.co.uk/articles/11/9/2006/200458/gordon-ramsay-s-panach-of-roasted-scallops-on-a-bed-of-cauliflower-pur-e-with-white-raisin-vinaigrette.htm
Gordon Ramsay has a really good recipe for scallops over cauliflower puree and raisin caper vinaigrette:
http://www.catererandhotelkeeper.co.uk/articles/11/9/2006/200458/gordon-ramsay-s-panach-of-roasted-scallops-on-a-bed-of-cauliflower-pur-e-with-white-raisin-vinaigrette.htm
Title: Re: Recipes--Your Specialty
Post by: Chovie D on September 09, 2013, 05:52:10 PM
Post by: Chovie D on September 09, 2013, 05:52:10 PM
I dont think there is a single fucking recipe in this whole got dayum thread is there? >:(
Title: Re: Recipes--Your Specialty
Post by: Sparkle Motion on September 09, 2013, 07:08:20 PM
Post by: Sparkle Motion on September 09, 2013, 07:08:20 PM
There's one right above you. Click the linky.
Title: Re: Recipes--Your Specialty
Post by: JemDooM on September 10, 2013, 03:11:41 PM
Post by: JemDooM on September 10, 2013, 03:11:41 PM
Mmmm I love scallops theyre probably my favourite food!
I made Sisters Stew from A Song of Ice and Fire, jotted the description down on my phone as I was reading,
"Thick with leeks, carrots, barley, turnips, clams, cod and crabmeat in a stock of heavy cream and butter with saffron from Quarth and cracked black pepper from Volantis"
I substituted clams for mussels as I couldn't get any and used white wine in the sauce otherwise it would have been too heavy with just the cream I think, it was delicious! served with brown ale as the booked advised!
(http://i15.photobucket.com/albums/a355/CircusFreak000/IMG_2493_zpsb4b092d6.jpg)
I made Sisters Stew from A Song of Ice and Fire, jotted the description down on my phone as I was reading,
"Thick with leeks, carrots, barley, turnips, clams, cod and crabmeat in a stock of heavy cream and butter with saffron from Quarth and cracked black pepper from Volantis"
I substituted clams for mussels as I couldn't get any and used white wine in the sauce otherwise it would have been too heavy with just the cream I think, it was delicious! served with brown ale as the booked advised!
(http://i15.photobucket.com/albums/a355/CircusFreak000/IMG_2493_zpsb4b092d6.jpg)
Title: Re: Recipes--Your Specialty
Post by: Zero on September 11, 2013, 10:57:04 AM
Post by: Zero on September 11, 2013, 10:57:04 AM
damn, that looks really good.
Title: Re: Recipes--Your Specialty
Post by: khoomeizhi on September 22, 2013, 03:42:26 PM
Post by: khoomeizhi on September 22, 2013, 03:42:26 PM
judging by how good the last batch turned out, i think hot sauce has to be among my specialties. here's documentation of the beginning of the process for me, on the next batch:
1: collection of ingredients to be fermented. this time it's ripe hot cherry peppers with 3 ripe aji limon hot peppers, some ripe purple tomatillos, and some garlic.
(http://i82.photobucket.com/albums/j248/khoomeizhi/for%20web/PhotoFeb2455700PM_zpsb555c0aa.jpg)
2: ingredients chopped and salted:
(http://i82.photobucket.com/albums/j248/khoomeizhi/for%20web/PhotoFeb2470420PM_zpsedfcea0b.jpg)
3: it all goes in a big jar with a pint jar filled with water on top for weight. visible in the background are saved seeds from the hot peppers:
(http://i82.photobucket.com/albums/j248/khoomeizhi/for%20web/PhotoFeb2472022PM_zps5c52312f.jpg)
4: over the next few hours, the salt draws the liquids from the veggies, and as the brine rises, all the bits are submerged:
(http://i82.photobucket.com/albums/j248/khoomeizhi/for%20web/PhotoFeb24101036PM_zps1e59e7eb.jpg)
(http://i82.photobucket.com/albums/j248/khoomeizhi/for%20web/PhotoFeb24114055PM_zps4f40caf7.jpg)
it'll stay like this, slowly fermenting, for some time. the last batch went about 3 weeks before the next step. we're about to leave on a week vacation, and i'll leave it in the pantry, covered with a cloth. when we get back, i'll give a sniff-and-taste test, and probably decide it needs more time. the flavors in a long-fermented hot pepper are awesome. theoretically, i'll update this when the time comes for the next phase. been doing pretty small batches, as the collection of ripe peppers reaches a decent amount. this will be part of about 3 cups of hot sauce when it's done. will probably do a larger batch of green-pepper sauce too, when i'm forced to harvest the remainder because of frost. hopefully that's a few weeks away.
1: collection of ingredients to be fermented. this time it's ripe hot cherry peppers with 3 ripe aji limon hot peppers, some ripe purple tomatillos, and some garlic.
(http://i82.photobucket.com/albums/j248/khoomeizhi/for%20web/PhotoFeb2455700PM_zpsb555c0aa.jpg)
2: ingredients chopped and salted:
(http://i82.photobucket.com/albums/j248/khoomeizhi/for%20web/PhotoFeb2470420PM_zpsedfcea0b.jpg)
3: it all goes in a big jar with a pint jar filled with water on top for weight. visible in the background are saved seeds from the hot peppers:
(http://i82.photobucket.com/albums/j248/khoomeizhi/for%20web/PhotoFeb2472022PM_zps5c52312f.jpg)
4: over the next few hours, the salt draws the liquids from the veggies, and as the brine rises, all the bits are submerged:
(http://i82.photobucket.com/albums/j248/khoomeizhi/for%20web/PhotoFeb24101036PM_zps1e59e7eb.jpg)
(http://i82.photobucket.com/albums/j248/khoomeizhi/for%20web/PhotoFeb24114055PM_zps4f40caf7.jpg)
it'll stay like this, slowly fermenting, for some time. the last batch went about 3 weeks before the next step. we're about to leave on a week vacation, and i'll leave it in the pantry, covered with a cloth. when we get back, i'll give a sniff-and-taste test, and probably decide it needs more time. the flavors in a long-fermented hot pepper are awesome. theoretically, i'll update this when the time comes for the next phase. been doing pretty small batches, as the collection of ripe peppers reaches a decent amount. this will be part of about 3 cups of hot sauce when it's done. will probably do a larger batch of green-pepper sauce too, when i'm forced to harvest the remainder because of frost. hopefully that's a few weeks away.
Title: Re: Recipes--Your Specialty
Post by: RAGER on September 23, 2013, 11:01:32 AM
Post by: RAGER on September 23, 2013, 11:01:32 AM
^^Imma mimic this recipe I think. Got lots of peppers and the purple physalis is still producing.
Title: Re: Recipes--Your Specialty
Post by: khoomeizhi on September 29, 2013, 12:18:00 PM
Post by: khoomeizhi on September 29, 2013, 12:18:00 PM
here's what it looked like yesterday when i got home:
(http://i82.photobucket.com/albums/j248/khoomeizhi/for%20web/PhotoMar0252522PM_zps57cd55bb.jpg)
tomatillos have lost their purple, unfortunately, though i probably coulda guessed. will taste-test within the next couple days and update.
(http://i82.photobucket.com/albums/j248/khoomeizhi/for%20web/PhotoMar0252522PM_zps57cd55bb.jpg)
tomatillos have lost their purple, unfortunately, though i probably coulda guessed. will taste-test within the next couple days and update.
Title: Re: Recipes--Your Specialty
Post by: khoomeizhi on October 01, 2013, 11:41:50 AM
Post by: khoomeizhi on October 01, 2013, 11:41:50 AM
nine days and 12 secret ingredients after starting, it's hot sauce!
(http://i82.photobucket.com/albums/j248/khoomeizhi/for%20web/PhotoMar0472901PM_zpse6c75a25.jpg)
heh. j/k.
so i tasted the brine this morning and it was ready - good combination of sour, sweet and hot. real hot. so i got out some of the main special ingredients i like to use:
(http://i82.photobucket.com/albums/j248/khoomeizhi/for%20web/PhotoMar0455706PM_zpsd10796fd.jpg)
american persimmons. collected these last week from the shores of fontana lake. the sticky and somewhat goopy pudding-like consistency of ripe persimmon does good things for a hot sauce's texture and helps keep it from separating in the bottle, aside from adding a bit more sugar to the mix. collected more ingredients to go to the blender with the fermented peppers+tomatillos+garlic and the persimmons, now cleaned of their seeds:
(http://i82.photobucket.com/albums/j248/khoomeizhi/for%20web/PhotoMar0464320PM_zpsb6cf4dff.jpg)
including 10 cloves of roasted garlic, 3 big cloves of fresh garlic, a little slab of yellow onion, 7 cape gooseberries/peruvian ground cherries/aguaymanto/physalis peruviana/whatever name you choose for them, plus another 3/4 tsp salt and 1/3 cup of vinegar (this time i used white wine vinegar because we had a lot, but any not super-intense vinegar works), and as an afterthought, a little chunk of ginger, minced up (was maybe 1/2inch3 to start with). blended on high 'til it all seemed to be as uniform as it was going to get. this batch is tasty, if extremely hot (those aji limon don't fuck around), but it may mellow just a bit after a week or two in the fridge. got all the flavor components i want in a hot sauce, and good consistency too. not too thick, not too thin. for anyone keeping track, yes, there's garlic in there three ways: fermented, roasted, and fresh. you get different flavors from each. this is my usual kind of hot sauce - kind of a hybrid recipe between a traditional all-fermented sauce and a more modern vinegar-based one.
(http://i82.photobucket.com/albums/j248/khoomeizhi/for%20web/PhotoMar0472901PM_zpse6c75a25.jpg)
heh. j/k.
so i tasted the brine this morning and it was ready - good combination of sour, sweet and hot. real hot. so i got out some of the main special ingredients i like to use:
(http://i82.photobucket.com/albums/j248/khoomeizhi/for%20web/PhotoMar0455706PM_zpsd10796fd.jpg)
american persimmons. collected these last week from the shores of fontana lake. the sticky and somewhat goopy pudding-like consistency of ripe persimmon does good things for a hot sauce's texture and helps keep it from separating in the bottle, aside from adding a bit more sugar to the mix. collected more ingredients to go to the blender with the fermented peppers+tomatillos+garlic and the persimmons, now cleaned of their seeds:
(http://i82.photobucket.com/albums/j248/khoomeizhi/for%20web/PhotoMar0464320PM_zpsb6cf4dff.jpg)
including 10 cloves of roasted garlic, 3 big cloves of fresh garlic, a little slab of yellow onion, 7 cape gooseberries/peruvian ground cherries/aguaymanto/physalis peruviana/whatever name you choose for them, plus another 3/4 tsp salt and 1/3 cup of vinegar (this time i used white wine vinegar because we had a lot, but any not super-intense vinegar works), and as an afterthought, a little chunk of ginger, minced up (was maybe 1/2inch3 to start with). blended on high 'til it all seemed to be as uniform as it was going to get. this batch is tasty, if extremely hot (those aji limon don't fuck around), but it may mellow just a bit after a week or two in the fridge. got all the flavor components i want in a hot sauce, and good consistency too. not too thick, not too thin. for anyone keeping track, yes, there's garlic in there three ways: fermented, roasted, and fresh. you get different flavors from each. this is my usual kind of hot sauce - kind of a hybrid recipe between a traditional all-fermented sauce and a more modern vinegar-based one.
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on October 08, 2013, 02:51:12 PM
Post by: MadJohnShaft on October 08, 2013, 02:51:12 PM
Very nice - I just made some with the remainder of my hot peppers etc... didn't ferment it though.
Here comes some Pumpkin/Butternut Squash soup - I got 4 Butternut Squash (no garden pumpkins made it this year).
(http://i1153.photobucket.com/albums/p520/madjohnshaft/photo_zpsf01fe5da.jpg)
Here comes some Pumpkin/Butternut Squash soup - I got 4 Butternut Squash (no garden pumpkins made it this year).
(http://i1153.photobucket.com/albums/p520/madjohnshaft/photo_zpsf01fe5da.jpg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on October 15, 2013, 07:20:27 PM
Post by: RAGER on October 15, 2013, 07:20:27 PM
Ground up these peppers some carrots, onions, and garlic with some salt and a bit of sugar about 3 weeks ago. Gonna prolly go another 2 then will give it the final seasoning.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_14091_zps8a6028d4.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_14091_zps8a6028d4.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_14081_zps6d7b1f90.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_14081_zps6d7b1f90.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_14381_zps5e80c8a3.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_14381_zps5e80c8a3.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_14391_zps23eef45d.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_14391_zps23eef45d.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_14091_zps8a6028d4.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_14091_zps8a6028d4.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_14081_zps6d7b1f90.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_14081_zps6d7b1f90.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_14381_zps5e80c8a3.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_14381_zps5e80c8a3.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_14391_zps23eef45d.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_14391_zps23eef45d.jpg.html)
Title: Re: Recipes--Your Specialty
Post by: RAGER on October 15, 2013, 07:21:35 PM
Post by: RAGER on October 15, 2013, 07:21:35 PM
Also the other night I made a big batch of gold nugget squash lasagna with kale.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_14401_zpsb522bc77.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_14401_zpsb522bc77.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_14401_zpsb522bc77.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_14401_zpsb522bc77.jpg.html)
Title: Re: Recipes--Your Specialty
Post by: MichaelZodiac on October 22, 2013, 06:23:05 PM
Post by: MichaelZodiac on October 22, 2013, 06:23:05 PM
In Spain, we grilled meat on my dad's Weber every night. Good times.
(http://i110.photobucket.com/albums/n105/xcruchesx/P1010532_zps1c4465cb.jpg)
Beef night.
(http://i110.photobucket.com/albums/n105/xcruchesx/P1010534_zps314a9418.jpg)
Our last night there, kinda "just make everything we have" deal. But holy shit, those grilled chicken were awesome.
(http://i110.photobucket.com/albums/n105/xcruchesx/P1010532_zps1c4465cb.jpg)
Beef night.
(http://i110.photobucket.com/albums/n105/xcruchesx/P1010534_zps314a9418.jpg)
Our last night there, kinda "just make everything we have" deal. But holy shit, those grilled chicken were awesome.
Title: Re: Recipes--Your Specialty
Post by: JemDooM on October 23, 2013, 10:48:04 AM
Post by: JemDooM on October 23, 2013, 10:48:04 AM
yum!
those yellow peppers look amazing rager, so bright and pretty!
that squash lasagne though.... :o
those yellow peppers look amazing rager, so bright and pretty!
that squash lasagne though.... :o
Title: Re: Recipes--Your Specialty
Post by: RAGER on October 23, 2013, 01:47:15 PM
Post by: RAGER on October 23, 2013, 01:47:15 PM
That lasagna was money!
Chili sauce is done. Added some roasted garlic and some cane sugar. Hotter than bejeezus with good flavor.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_14551_zps3cbf2af9.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_14551_zps3cbf2af9.jpg.html)
Chili sauce is done. Added some roasted garlic and some cane sugar. Hotter than bejeezus with good flavor.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_14551_zps3cbf2af9.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_14551_zps3cbf2af9.jpg.html)
Title: Re: Recipes--Your Specialty
Post by: RAGER on October 23, 2013, 01:52:22 PM
Post by: RAGER on October 23, 2013, 01:52:22 PM
The other night while super stoned I invented "The Quesacho"
This is a big ass quesadilla with shrimp and veggies covered in nachos. I'm getting a lawyer and contacting taco bell.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_14431_zps0d3d2599.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_14431_zps0d3d2599.jpg.html)
This is a big ass quesadilla with shrimp and veggies covered in nachos. I'm getting a lawyer and contacting taco bell.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_14431_zps0d3d2599.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_14431_zps0d3d2599.jpg.html)
Title: Re: Recipes--Your Specialty
Post by: James1214 on October 24, 2013, 05:21:14 PM
Post by: James1214 on October 24, 2013, 05:21:14 PM
You son of a bitch...... nachos with a 'dilla plate.... brilliant.
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on October 30, 2013, 09:15:48 PM
Post by: MadJohnShaft on October 30, 2013, 09:15:48 PM
I like just cook/grill everything night. Sometimes we get too much big stuff in the fridge.
I was reading about grilled Cauliflower steaks which I thought were only okay when I found Buffalo Califlower wings - there's lots of recipes but it needs a flour type batter and gets a texture somewhat like chicken. I would have let mine char a bit more but roasted they stay pretty firm.
http://tastykitchen.com/blog/2012/12/cauliflower-buffalo-wings/ (http://tastykitchen.com/blog/2012/12/cauliflower-buffalo-wings/)
This is a basic recipe, not the vegan hippy complicated one - you could experiment with this to get it right - they would work on a grill pan
(http://86lemons.com/wp-content/uploads/2012/08/BuffaloWings86L11.png)
The people here complained about them at first but then ate two califlower heads worth.
I was reading about grilled Cauliflower steaks which I thought were only okay when I found Buffalo Califlower wings - there's lots of recipes but it needs a flour type batter and gets a texture somewhat like chicken. I would have let mine char a bit more but roasted they stay pretty firm.
http://tastykitchen.com/blog/2012/12/cauliflower-buffalo-wings/ (http://tastykitchen.com/blog/2012/12/cauliflower-buffalo-wings/)
This is a basic recipe, not the vegan hippy complicated one - you could experiment with this to get it right - they would work on a grill pan
(http://86lemons.com/wp-content/uploads/2012/08/BuffaloWings86L11.png)
The people here complained about them at first but then ate two califlower heads worth.
Title: Re: Recipes--Your Specialty
Post by: JemDooM on November 03, 2013, 03:04:55 PM
Post by: JemDooM on November 03, 2013, 03:04:55 PM
nice! this is pure food porn...
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on November 04, 2013, 11:16:49 AM
Post by: MadJohnShaft on November 04, 2013, 11:16:49 AM
Potato leek soup with my own home grown potatoes and home grown leeks on the way soon as I feel like cooking. Nummy!
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on November 17, 2013, 11:42:54 AM
Post by: MadJohnShaft on November 17, 2013, 11:42:54 AM
It's warm so I dug up the rest of the garden - celeriac and leeks soup is the best.
Title: Re: Recipes--Your Specialty
Post by: RAGER on November 17, 2013, 04:34:22 PM
Post by: RAGER on November 17, 2013, 04:34:22 PM
I'll be having fridge clean out soup tonight.
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on November 18, 2013, 12:28:07 PM
Post by: MadJohnShaft on November 18, 2013, 12:28:07 PM
Next time I get some meat I want to try this Spanish Chilndron Stew Recipe
http://honest-food.net/2011/10/02/spanish-chilindron-stew/ (http://honest-food.net/2011/10/02/spanish-chilindron-stew/)
http://honest-food.net/2011/10/02/spanish-chilindron-stew/ (http://honest-food.net/2011/10/02/spanish-chilindron-stew/)
Title: Re: Recipes--Your Specialty
Post by: RAGER on December 06, 2013, 02:35:41 PM
Post by: RAGER on December 06, 2013, 02:35:41 PM
Made seared pork chops with a spiced apple compote on a bed of steamed kale and taters au gratin and carmelized onions as a side.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_15211_zps65f8ba43.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_15211_zps65f8ba43.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_15211_zps65f8ba43.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_15211_zps65f8ba43.jpg.html)
Title: Re: Recipes--Your Specialty
Post by: Demon Lung on December 06, 2013, 04:50:05 PM
Post by: Demon Lung on December 06, 2013, 04:50:05 PM
That is very edible looking.
Title: Re: Recipes--Your Specialty
Post by: mortlock on December 07, 2013, 05:08:43 PM
Post by: mortlock on December 07, 2013, 05:08:43 PM
i cant mix the sweetness of the apples with the rest of that.
rager, please help cure me of my phobia of cooking pork chops. i love them but am afraid of cooking them because i dont want to under cook and i never know when their done..
rager, please help cure me of my phobia of cooking pork chops. i love them but am afraid of cooking them because i dont want to under cook and i never know when their done..
Title: Re: Recipes--Your Specialty
Post by: Demon Lung on December 07, 2013, 05:32:21 PM
Post by: Demon Lung on December 07, 2013, 05:32:21 PM
Quote from: mortlock on December 07, 2013, 05:08:43 PMpoke the meat. When it is firm but not hard it is done
i cant mix the sweetness of the apples with the rest of that.
rager, please help cure me of my phobia of cooking pork chops. i love them but am afraid of cooking them because i dont want to under cook and i never know when their done..
Title: Re: Recipes--Your Specialty
Post by: mortlock on December 07, 2013, 05:34:25 PM
Post by: mortlock on December 07, 2013, 05:34:25 PM
Quote from: Demon Lung on December 07, 2013, 05:32:21 PMif you said that to bolt, it would take on a whole different meaning..Quote from: mortlock on December 07, 2013, 05:08:43 PMpoke the meat. When it is firm but not hard it is done
i cant mix the sweetness of the apples with the rest of that.
rager, please help cure me of my phobia of cooking pork chops. i love them but am afraid of cooking them because i dont want to under cook and i never know when their done..
Title: Re: Recipes--Your Specialty
Post by: Demon Lung on December 07, 2013, 05:54:01 PM
Post by: Demon Lung on December 07, 2013, 05:54:01 PM
On medium heat in a sauce pan you should let it cook for about 5 min on each side to sear
Title: Re: Recipes--Your Specialty
Post by: RAGER on December 07, 2013, 06:09:58 PM
Post by: RAGER on December 07, 2013, 06:09:58 PM
Quote from: Demon Lung on December 07, 2013, 05:32:21 PMQuote from: mortlock on December 07, 2013, 05:08:43 PMpoke the meat. When it is firm but not hard it is done
i cant mix the sweetness of the apples with the rest of that.
rager, please help cure me of my phobia of cooking pork chops. i love them but am afraid of cooking them because i dont want to under cook and i never know when their done..
That's for beef and other red meats not for pork or fowl. If in doubt with pork or fowl, temp check it. Should be 155 for pork then let rest under foil. Fowl should be 165. If they are the super thin loin chops pan on med high heat and sear for about 2 min each side then let rest for 1-2 min under foil enjoy immediately. Trichinosis is a bygone thing pretty much.
Title: Re: Recipes--Your Specialty
Post by: RAGER on December 09, 2013, 11:20:00 AM
Post by: RAGER on December 09, 2013, 11:20:00 AM
Last night I made chicken adn shrimp pozole with chicken skin cracklins and queso fresco. Damn good
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_15331_zpsa071af11.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_15331_zpsa071af11.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_15331_zpsa071af11.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_15331_zpsa071af11.jpg.html)
Title: Re: Recipes--Your Specialty
Post by: Demon Lung on December 09, 2013, 12:00:34 PM
Post by: Demon Lung on December 09, 2013, 12:00:34 PM
I'd eat it because is eat anything but that just looks fucking weird dude.
Title: Re: Recipes--Your Specialty
Post by: RAGER on December 09, 2013, 12:20:48 PM
Post by: RAGER on December 09, 2013, 12:20:48 PM
That's because you are am uncultured fuck with no depth that thinks chili dogs are haute cuisine.
Title: Re: Recipes--Your Specialty
Post by: Demon Lung on December 09, 2013, 12:22:50 PM
Post by: Demon Lung on December 09, 2013, 12:22:50 PM
Chili cheese dogs are good as fuck son. Make no mistakes...
Title: Re: Recipes--Your Specialty
Post by: Demon Lung on December 09, 2013, 01:06:52 PM
Post by: Demon Lung on December 09, 2013, 01:06:52 PM
And I've had escargot in Paris before rager. Have you?
Title: Re: Recipes--Your Specialty
Post by: RAGER on December 09, 2013, 01:38:23 PM
Post by: RAGER on December 09, 2013, 01:38:23 PM
Don't make out like you're a world traveler, you were on the military's dime. And really escargot? That's as exotic as your feable mind can summon. Jesus your an idiot.
Title: Re: Recipes--Your Specialty
Post by: Demon Lung on December 09, 2013, 01:44:39 PM
Post by: Demon Lung on December 09, 2013, 01:44:39 PM
The military's dime has nothing to do with the experiences that i had while I was over seas. I still had the experiences no matter whose dime they were on. I've tripped out in Amsterdam. I've had homemade raviolis in Italy. I've actually had Turkish coffee. Not in turkey but in Hungary and that's right by there.
Title: Re: Recipes--Your Specialty
Post by: MichaelZodiac on December 09, 2013, 02:13:03 PM
Post by: MichaelZodiac on December 09, 2013, 02:13:03 PM
Check your geography moron. Budapest is about 1.4k km from Istanbul. Plus, you can get Turkish coffee in any Turkish neighborhood in any European city ::)
Title: Recipes--Your Specialty
Post by: Demon Lung on December 09, 2013, 02:17:05 PM
Post by: Demon Lung on December 09, 2013, 02:17:05 PM
...
Title: Recipes--Your Specialty
Post by: Demon Lung on December 09, 2013, 02:22:49 PM
Post by: Demon Lung on December 09, 2013, 02:22:49 PM
Istanbul is 659 miles from taszar Hungary. That's where I was. My geography is pretty much dead on. I just looked it up. That's how I know everything. I use google if I don't. It's a pretty basic concept. You should try it. You are off by a few hundred kilometers. Either way this isnt the place to be arguing and name calling. This is the food forum and should be treated as such...
Title: Re: Recipes--Your Specialty
Post by: MichaelZodiac on December 09, 2013, 02:32:01 PM
Post by: MichaelZodiac on December 09, 2013, 02:32:01 PM
No it isn't the place to discuss but my guess was 70k off so I guess we just disagree on the word "close by".
Title: Re: Recipes--Your Specialty
Post by: mortlock on December 10, 2013, 01:58:11 AM
Post by: mortlock on December 10, 2013, 01:58:11 AM
Quote from: RAGER on December 09, 2013, 12:20:48 PMthat should look good to you regardless of what culture youre from. serious.
That's because you are am uncultured fuck with no depth that thinks chili dogs are haute cuisine.
Title: Re: Recipes--Your Specialty
Post by: khoomeizhi on December 12, 2013, 07:05:34 PM
Post by: khoomeizhi on December 12, 2013, 07:05:34 PM
- don't tell jeff -
made a badass rabbit stew last night...eating it again now.
got a local half-rabbit for cheap. cut it into a few pieces, saving the hind leg to freeze and use later. saved out all the fat (one nice thing about rabbit is how it's easily-separable lean meat and fat deposits), and rendered it down, took out the crackliny bits, and browned the meat in straight liquid rabbit fat. after a while, added a bunch of chopped shallot, onion, garlic, ginger, celery, tomatillo, and yacon. cooked for a bit, then added water and a bunch of home-dried stuff: two little red 'wellness' peppers (hot yet tasty ornamental ones), armenian sorrel, thyme, costulata zucchini, and home-grown shiitakes. simmered on for a while, then pulled out the meat and added a handful of little brown lentils, some wild rice, and a tiny bit of gaba brown rice. let it simmer, picked and chopped the meat, and added it back in sans bones, added some home-grown purple sweet potatoes, turnip, broccoli stem, and lacinato. cooked for a bit more, salted, and set to go. rich, hearty, spicy cold-weather food.
made a badass rabbit stew last night...eating it again now.
got a local half-rabbit for cheap. cut it into a few pieces, saving the hind leg to freeze and use later. saved out all the fat (one nice thing about rabbit is how it's easily-separable lean meat and fat deposits), and rendered it down, took out the crackliny bits, and browned the meat in straight liquid rabbit fat. after a while, added a bunch of chopped shallot, onion, garlic, ginger, celery, tomatillo, and yacon. cooked for a bit, then added water and a bunch of home-dried stuff: two little red 'wellness' peppers (hot yet tasty ornamental ones), armenian sorrel, thyme, costulata zucchini, and home-grown shiitakes. simmered on for a while, then pulled out the meat and added a handful of little brown lentils, some wild rice, and a tiny bit of gaba brown rice. let it simmer, picked and chopped the meat, and added it back in sans bones, added some home-grown purple sweet potatoes, turnip, broccoli stem, and lacinato. cooked for a bit more, salted, and set to go. rich, hearty, spicy cold-weather food.
Title: Re: Recipes--Your Specialty
Post by: RAGER on December 13, 2013, 01:57:56 PM
Post by: RAGER on December 13, 2013, 01:57:56 PM
Damn, there's a lot going on in that thar stew. That's what I call a mountain chowder.
Title: Re: Recipes--Your Specialty
Post by: khoomeizhi on December 13, 2013, 04:35:55 PM
Post by: khoomeizhi on December 13, 2013, 04:35:55 PM
i don't fuck around.
Title: Re: Recipes--Your Specialty
Post by: JemDooM on December 14, 2013, 03:16:14 PM
Post by: JemDooM on December 14, 2013, 03:16:14 PM
That sounds delicious khoomz, I only ever tried rabbit once it was really good...
In hindsight tho.... I was around 5-6, my rabbit had been found passed away that morning, I thought we were gonna bury her in the garden like we did with the hamsters/mice/fish etc but my mum said she'd taken her round to my grandparents to bury her in their garden while I was in school, which I remember thinking was strange. That night we went round to theirs and strangely we had rabbit stew, something we never had and never did again. I didn't think anything of it til years later ~.^
In hindsight tho.... I was around 5-6, my rabbit had been found passed away that morning, I thought we were gonna bury her in the garden like we did with the hamsters/mice/fish etc but my mum said she'd taken her round to my grandparents to bury her in their garden while I was in school, which I remember thinking was strange. That night we went round to theirs and strangely we had rabbit stew, something we never had and never did again. I didn't think anything of it til years later ~.^
Title: Re: Recipes--Your Specialty
Post by: khoomeizhi on December 15, 2013, 03:48:55 PM
Post by: khoomeizhi on December 15, 2013, 03:48:55 PM
eek jumz. i generally avoid eating pets. just a thing i've got.
Title: Re: Recipes--Your Specialty
Post by: Sparkle Motion on December 17, 2013, 07:45:04 PM
Post by: Sparkle Motion on December 17, 2013, 07:45:04 PM
We had dirty steaks and Brussels sprouts with chicken stock and balsamic vinegar finished with local butter for dinner tonight. The family said they were the best Brussels yet.
Title: Re: Recipes--Your Specialty
Post by: deleted account on December 17, 2013, 07:54:23 PM
Post by: deleted account on December 17, 2013, 07:54:23 PM
dirty? do you dump olive juice on 'em?
Title: Re: Recipes--Your Specialty
Post by: Sparkle Motion on December 17, 2013, 07:58:45 PM
Post by: Sparkle Motion on December 17, 2013, 07:58:45 PM
No. Cooked straight on the coals. 4 minutes per side and then rested in a 200 degree oven for 10 or so minutes. Burned on the outside and warm and red on the inside. Fucking money.
Title: Re: Recipes--Your Specialty
Post by: ez on December 22, 2013, 03:14:10 PM
Post by: ez on December 22, 2013, 03:14:10 PM
Driving back from Paris yesterday I stopped in the Bourgogne area for lunch and planned on picking up some goose foie gras for Xmas dinner. Ended up getting about a kilo of raw foie gras. Made some tonight just to be sure I got the recipe right (never prepared the raw stuff before), and it turned out awesome.
(http://img.photobucket.com/albums/v91/sirsmokealot/IMG_2423_zpsf0a01ba3.jpg)
(http://img.photobucket.com/albums/v91/sirsmokealot/IMG_2424_zps883b47e4.jpg)
(http://img.photobucket.com/albums/v91/sirsmokealot/IMG_2423_zpsf0a01ba3.jpg)
(http://img.photobucket.com/albums/v91/sirsmokealot/IMG_2424_zps883b47e4.jpg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on December 22, 2013, 05:29:16 PM
Post by: RAGER on December 22, 2013, 05:29:16 PM
Nice presentation. :D
Title: Re: Recipes--Your Specialty
Post by: mortlock on December 31, 2013, 01:26:52 PM
Post by: mortlock on December 31, 2013, 01:26:52 PM
seriously, put some parsley on that or something..
Title: Re: Recipes--Your Specialty
Post by: ez on December 31, 2013, 02:32:20 PM
Post by: ez on December 31, 2013, 02:32:20 PM
I can't be bothered when cooking for myself.
Title: Re: Recipes--Your Specialty
Post by: RAGER on December 31, 2013, 04:49:08 PM
Post by: RAGER on December 31, 2013, 04:49:08 PM
Not even a little a pan sauce? Beurre blanc?
Title: Re: Recipes--Your Specialty
Post by: ez on December 31, 2013, 06:26:15 PM
Post by: ez on December 31, 2013, 06:26:15 PM
On Xmas there was onion confit.
and parsley drizzeled over it for presentation's sake.
and parsley drizzeled over it for presentation's sake.
Title: Re: Recipes--Your Specialty
Post by: deleted account on December 31, 2013, 08:00:08 PM
Post by: deleted account on December 31, 2013, 08:00:08 PM
Q: why is parsley like pubic hair?
Title: Re: Recipes--Your Specialty
Post by: RAGER on December 31, 2013, 09:33:35 PM
Post by: RAGER on December 31, 2013, 09:33:35 PM
Why?
Title: Re: Recipes--Your Specialty
Post by: deleted account on December 31, 2013, 09:52:17 PM
Post by: deleted account on December 31, 2013, 09:52:17 PM
A: cuz you just push it aside and keep on eating!
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on January 02, 2014, 01:14:40 PM
Post by: MadJohnShaft on January 02, 2014, 01:14:40 PM
Class
Title: Re: Recipes--Your Specialty
Post by: RAGER on January 02, 2014, 01:38:28 PM
Post by: RAGER on January 02, 2014, 01:38:28 PM
I only use eyetalian parsley.
Title: Re: Recipes--Your Specialty
Post by: black on January 16, 2014, 06:53:21 PM
Post by: black on January 16, 2014, 06:53:21 PM
As my ability to hold down solid food seems to progress, I will once again request actual recipes to go with all the visual food porn stuff.
Thanks!
Thanks!
Title: Re: Recipes--Your Specialty
Post by: RAGER on January 16, 2014, 06:56:45 PM
Post by: RAGER on January 16, 2014, 06:56:45 PM
Absosmurfly my man.
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on January 16, 2014, 10:42:30 PM
Post by: MadJohnShaft on January 16, 2014, 10:42:30 PM
I made this mushroom dish from 52 and it's disappointing. I would have made it less stew and more ragout or whatever that word is.
http://food52.com/recipes/19536-deb-perelman-s-mushroom-bourguignon (http://food52.com/recipes/19536-deb-perelman-s-mushroom-bourguignon)
http://food52.com/recipes/19536-deb-perelman-s-mushroom-bourguignon (http://food52.com/recipes/19536-deb-perelman-s-mushroom-bourguignon)
Title: Re: Recipes--Your Specialty
Post by: deleted account on January 17, 2014, 03:32:03 AM
Post by: deleted account on January 17, 2014, 03:32:03 AM
the hell you tryin' to make that shit for, Shafty? even their picture looks half-assed. did ABC cancel some more mediocre programming unexpectedly?
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on January 17, 2014, 08:25:58 AM
Post by: MadJohnShaft on January 17, 2014, 08:25:58 AM
I get a bag of mixed mushrooms from the indoor farmers market for $10 and need to find new ways to eat mushrooms.
Title: Re: Recipes--Your Specialty
Post by: RAGER on January 17, 2014, 09:44:44 AM
Post by: RAGER on January 17, 2014, 09:44:44 AM
Little dollop of sour cream would liven that shroom dish up
Title: Re: Recipes--Your Specialty
Post by: JemDooM on January 18, 2014, 06:43:53 PM
Post by: JemDooM on January 18, 2014, 06:43:53 PM
I also made a mushroom (and veggie steak) Bourguignon lately which was pretty disappointing, I decided that bourguignon is just not that good...
Mushrooms are amazing fried in olive oil with sea salt, loads of black pepper and generous amounts of sage, thyme, parsley, basil, bay and oregano, just that alone is amazing, I use dried Italian herb mix, you can add to that cream, white wine, shallots, garlic, and serve with rice or in pancakes...
Or try mushroom pakora, make up the batter mix using chickpea flour with Indian spices, fresh green chillies and fresh coriander, dip the mushrooms and fry..
Or cut out the stems and stuff them with pesto, garlic, cream cheese/goats cheese, crushed walnuts and breadcrumbs...
I like mushrooms :)
Mushrooms are amazing fried in olive oil with sea salt, loads of black pepper and generous amounts of sage, thyme, parsley, basil, bay and oregano, just that alone is amazing, I use dried Italian herb mix, you can add to that cream, white wine, shallots, garlic, and serve with rice or in pancakes...
Or try mushroom pakora, make up the batter mix using chickpea flour with Indian spices, fresh green chillies and fresh coriander, dip the mushrooms and fry..
Or cut out the stems and stuff them with pesto, garlic, cream cheese/goats cheese, crushed walnuts and breadcrumbs...
I like mushrooms :)
Title: Re: Recipes--Your Specialty
Post by: RacerX on January 31, 2014, 04:38:23 PM
Post by: RacerX on January 31, 2014, 04:38:23 PM
Here's one of my wife's favorite recipes I cook:
Polynesian Fried Tofu
Items Needed:
Wok
Sharp knife
Slotted metal spatula
2 Large bowls
Cheesecloth or plain paper towels
Eye Protection
Apron
Spatter screen
Ingredients:
One 14-16 oz. pkg. extra firm tofu
1/3-cup high temperature oil (safflower, peanut, canola)
1 bunch scallions, chopped
5 cloves garlic, crushed/chopped
½ tsp. chopped ginger root, peeled/chopped
One 8 oz. can crushed pineapple
4 tbsp. plum sauce
1 cup dry jasmine rice (prepared)
Directions:
1) Drain tofu, pat dry. Cut block in half lengthwise. Cut into 1/2'" cubes.
2) Using cheesecloth/paper towels, line bottom of first bowl, place tofu squares on lining in a single layer. Top with more cheesecloth/paper towels.
3) Repeat step #2 until all tofu in bowl.
4) Place second bowl on top of contents of bowl #1. Let sit for 1/2 hour (minimum).
5) Drain pineapple, set aside. Save juice.
6) Heat oil in wok to 350 degrees F.
7) Inspect tofu cubes. They should be dry to the touch & not shiny. If not dry, repeat step #2.
8) Gently add dry tofu squares to oil using slotted spatula.
WARNING: WEAR EYE PROTECTION/APRON!! TOFU MUST BE DRY BEFORE ADDING TO OIL!! WATER & HOT OIL CAN POP & SPATTER, CAUSING INJURY!!
9) Place spatter cover on top. Cook 5 minutes, gently agitating contents of wok to avoid sticking.
10) Flip tofu squares using spatula until golden brown w/ leathery texture. Remove from wok, cover & set aside.
11) Reduce oil heat to 300 degrees F; add garlic, ginger & scallions, stir-fry 2 minutes.
12) Add pineapple, fry 2 minutes, remove wok from heat (or turn off if electric).
13) Add plum sauce & pineapple juice to wok contents, stir.
14) Add tofu squares to mixture, stir.
15) Serve over jasmine rice.
Polynesian Fried Tofu
Items Needed:
Wok
Sharp knife
Slotted metal spatula
2 Large bowls
Cheesecloth or plain paper towels
Eye Protection
Apron
Spatter screen
Ingredients:
One 14-16 oz. pkg. extra firm tofu
1/3-cup high temperature oil (safflower, peanut, canola)
1 bunch scallions, chopped
5 cloves garlic, crushed/chopped
½ tsp. chopped ginger root, peeled/chopped
One 8 oz. can crushed pineapple
4 tbsp. plum sauce
1 cup dry jasmine rice (prepared)
Directions:
1) Drain tofu, pat dry. Cut block in half lengthwise. Cut into 1/2'" cubes.
2) Using cheesecloth/paper towels, line bottom of first bowl, place tofu squares on lining in a single layer. Top with more cheesecloth/paper towels.
3) Repeat step #2 until all tofu in bowl.
4) Place second bowl on top of contents of bowl #1. Let sit for 1/2 hour (minimum).
5) Drain pineapple, set aside. Save juice.
6) Heat oil in wok to 350 degrees F.
7) Inspect tofu cubes. They should be dry to the touch & not shiny. If not dry, repeat step #2.
8) Gently add dry tofu squares to oil using slotted spatula.
WARNING: WEAR EYE PROTECTION/APRON!! TOFU MUST BE DRY BEFORE ADDING TO OIL!! WATER & HOT OIL CAN POP & SPATTER, CAUSING INJURY!!
9) Place spatter cover on top. Cook 5 minutes, gently agitating contents of wok to avoid sticking.
10) Flip tofu squares using spatula until golden brown w/ leathery texture. Remove from wok, cover & set aside.
11) Reduce oil heat to 300 degrees F; add garlic, ginger & scallions, stir-fry 2 minutes.
12) Add pineapple, fry 2 minutes, remove wok from heat (or turn off if electric).
13) Add plum sauce & pineapple juice to wok contents, stir.
14) Add tofu squares to mixture, stir.
15) Serve over jasmine rice.
Title: Re: Recipes--Your Specialty
Post by: black on January 31, 2014, 04:56:32 PM
Post by: black on January 31, 2014, 04:56:32 PM
That sounds completely delicious.
Title: Re: Recipes--Your Specialty
Post by: RacerX on January 31, 2014, 05:07:13 PM
Post by: RacerX on January 31, 2014, 05:07:13 PM
Thanks!
Strange that # 9 turned into a shades-wearing smiley, tho...
Strange that # 9 turned into a shades-wearing smiley, tho...
Title: Re: Recipes--Your Specialty
Post by: deleted account on January 31, 2014, 05:15:28 PM
Post by: deleted account on January 31, 2014, 05:15:28 PM
smiley eye protection
Title: Re: Recipes--Your Specialty
Post by: RAGER on January 31, 2014, 05:34:42 PM
Post by: RAGER on January 31, 2014, 05:34:42 PM
the subtleties are always lost. 8)
Title: Re: Recipes--Your Specialty
Post by: RacerX on February 01, 2014, 08:05:10 AM
Post by: RacerX on February 01, 2014, 08:05:10 AM
You may be lost, but you're anything but subtle.
Title: Re: Recipes--Your Specialty
Post by: RAGER on March 24, 2014, 01:42:09 PM
Post by: RAGER on March 24, 2014, 01:42:09 PM
Last night I made dirty tots with no gaddam ranch. This recipe is inspired by the dirty fries at Lardo in Portland.
Sauteed green olives, rosemary, peperoncinis, onions, cubed ham, all tossed with cooked tots and grated fresh parm and blue cheese on top. Holy shites. Served with a harissa mayo.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_18531_zps40b949d6.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_18531_zps40b949d6.jpg.html)
Sauteed green olives, rosemary, peperoncinis, onions, cubed ham, all tossed with cooked tots and grated fresh parm and blue cheese on top. Holy shites. Served with a harissa mayo.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_18531_zps40b949d6.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_18531_zps40b949d6.jpg.html)
Title: Re: Recipes--Your Specialty
Post by: deleted account on March 24, 2014, 02:54:16 PM
Post by: deleted account on March 24, 2014, 02:54:16 PM
I thought you were anti-tot! now just anti-ranch?
Title: Re: Recipes--Your Specialty
Post by: RAGER on March 24, 2014, 03:58:36 PM
Post by: RAGER on March 24, 2014, 03:58:36 PM
I was totally against serving tots at the restaurant as its just a crutch and you can get them anywhere. I have them at home once in a great while. Ranch however can go fuck itself. I knew somebody would bring this up.
Title: Re: Recipes--Your Specialty
Post by: deleted account on March 24, 2014, 04:41:09 PM
Post by: deleted account on March 24, 2014, 04:41:09 PM
ranch on tots- I'd do it but it wouldn't be a top 3 choice. ranch is damn good on curly fries from the Crack
Title: Re: Recipes--Your Specialty
Post by: RAGER on March 27, 2014, 02:19:54 PM
Post by: RAGER on March 27, 2014, 02:19:54 PM
Roasted up some ham and bones and until real dark ten made a broth with them while i slow cooked down some cabbage and onions then turned it all into a soup with some added chicken stock.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_18601_zps90b27e4e.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_18601_zps90b27e4e.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_18591_zps822f1b05.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_18591_zps822f1b05.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_18611_zps7319f4d9.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_18611_zps7319f4d9.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_18601_zps90b27e4e.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_18601_zps90b27e4e.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_18591_zps822f1b05.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_18591_zps822f1b05.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_18611_zps7319f4d9.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_18611_zps7319f4d9.jpg.html)
Title: Re: Recipes--Your Specialty
Post by: mortlock on March 28, 2014, 12:00:57 AM
Post by: mortlock on March 28, 2014, 12:00:57 AM
fuckin rager taking tater tots to the next level. fucking tater tots. unreal. im inspired to try it. sounds and looks sick as fuck!! its like calamari calabrese. you can probably 'calabrese' almost anything im thinking..
Title: Re: Recipes--Your Specialty
Post by: RAGER on April 21, 2014, 10:35:52 PM
Post by: RAGER on April 21, 2014, 10:35:52 PM
The makings of a curried turkey stew with skin cracklins
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_19541_zpsecff83d4.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_19541_zpsecff83d4.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_19551_zpsd66b25b3.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_19551_zpsd66b25b3.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_19561_zpsbb5be61a.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_19561_zpsbb5be61a.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_19541_zpsecff83d4.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_19541_zpsecff83d4.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_19551_zpsd66b25b3.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_19551_zpsd66b25b3.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_19561_zpsbb5be61a.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_19561_zpsbb5be61a.jpg.html)
Title: Re: Recipes--Your Specialty
Post by: RAGER on July 26, 2014, 12:32:58 PM
Post by: RAGER on July 26, 2014, 12:32:58 PM
A variation of RAGER Chicken. Used some beans, squash, basil, and parsley from the garden. This is after browning the chicken and before it went into the oven for about an hour.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_22231_zps7f9f5ff1.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_22231_zps7f9f5ff1.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_22231_zps7f9f5ff1.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_22231_zps7f9f5ff1.jpg.html)
Title: Re: Recipes--Your Specialty
Post by: RAGER on August 25, 2014, 04:18:37 PM
Post by: RAGER on August 25, 2014, 04:18:37 PM
Made a Mexi stewed chipotle chicken plato last night.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_22621_zpse281bc0a.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_22621_zpse281bc0a.jpg.html)
##Edit##
Had to run right after I posted that.
To elaborate, I had some chicken breasts that I cut up a bit and dusted in chili powder, salt, black pepper, cumin, and mex oregano. Tossed with a bit of olive oil and browned in a cast iron. i then added some garlic and onions from the garden along with several diced up tomaters from the garden and some chipotle peppers in adobo then continued to cook for about 15 min. I added about a half can (15 oz can) of chicken stock ,brought to a boil then simmered cover until it started to dry up then added the other half until it cooked down to super tender.
The other stuff is a pico and some trad guac. and some elote.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_22621_zpse281bc0a.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_22621_zpse281bc0a.jpg.html)
##Edit##
Had to run right after I posted that.
To elaborate, I had some chicken breasts that I cut up a bit and dusted in chili powder, salt, black pepper, cumin, and mex oregano. Tossed with a bit of olive oil and browned in a cast iron. i then added some garlic and onions from the garden along with several diced up tomaters from the garden and some chipotle peppers in adobo then continued to cook for about 15 min. I added about a half can (15 oz can) of chicken stock ,brought to a boil then simmered cover until it started to dry up then added the other half until it cooked down to super tender.
The other stuff is a pico and some trad guac. and some elote.
Title: Re: Recipes--Your Specialty
Post by: black on August 26, 2014, 11:51:54 AM
Post by: black on August 26, 2014, 11:51:54 AM
Thanks for the edit. I was gonna start whining about leaving out recipes again.
I realize there is whole separate school of thought on cast iron, it's surrounding cult on proper seasoning and all that, but I'm wondering if using a non-cast iron skillet--such as in your above recipe--is cool or can one expect an inferior outcome? To tell the truth, I have enjoyed similar meals prepared by cast iron folks as well as in Calphlon and "regular" stainless steel skillets. Due to the fact I may or may not have been high at those times, I can't recall a difference. Then again, I am one to always be stoked and grateful anytime someone takes the time to cook for my stupid ass.
I've actually gained somewhat of an appetite these days and have decided to try my hand at some of this cooking stuff (as apposed to warming up stuff/sandwiches). I found some recipes here that were surprisingly (to me) easy to undertake and have turned out pretty darn good.
I realize there is whole separate school of thought on cast iron, it's surrounding cult on proper seasoning and all that, but I'm wondering if using a non-cast iron skillet--such as in your above recipe--is cool or can one expect an inferior outcome? To tell the truth, I have enjoyed similar meals prepared by cast iron folks as well as in Calphlon and "regular" stainless steel skillets. Due to the fact I may or may not have been high at those times, I can't recall a difference. Then again, I am one to always be stoked and grateful anytime someone takes the time to cook for my stupid ass.
I've actually gained somewhat of an appetite these days and have decided to try my hand at some of this cooking stuff (as apposed to warming up stuff/sandwiches). I found some recipes here that were surprisingly (to me) easy to undertake and have turned out pretty darn good.
Title: Re: Recipes--Your Specialty
Post by: RAGER on August 26, 2014, 05:39:03 PM
Post by: RAGER on August 26, 2014, 05:39:03 PM
Last night I started with a New York seasoned with salt, black pepper, coriander, and chili powder left on the counter for about an hour.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_22791_zps6dc3c22d.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_22791_zps6dc3c22d.jpg.html)
Got some yukons goin for some mashers
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_22771_zps5ae7a1a1.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_22771_zps5ae7a1a1.jpg.html)
Softened up some garlic and some hot peppers in some butter.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_22761_zps9ffdac45.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_22761_zps9ffdac45.jpg.html)
Then I trimmed off some corn and added it to some diced poblanos, hot peppers, and onions from the garden.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_22811_zpsa0edb9da.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_22811_zpsa0edb9da.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_22821_zps8a4ed875.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_22821_zps8a4ed875.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_22801_zps18994607.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_22801_zps18994607.jpg.html)
Steak cooked med. rare with the meat juice on the taters and tomaters on the side.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_22831_zps1939e17f.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_22831_zps1939e17f.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_22791_zps6dc3c22d.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_22791_zps6dc3c22d.jpg.html)
Got some yukons goin for some mashers
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_22771_zps5ae7a1a1.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_22771_zps5ae7a1a1.jpg.html)
Softened up some garlic and some hot peppers in some butter.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_22761_zps9ffdac45.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_22761_zps9ffdac45.jpg.html)
Then I trimmed off some corn and added it to some diced poblanos, hot peppers, and onions from the garden.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_22811_zpsa0edb9da.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_22811_zpsa0edb9da.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_22821_zps8a4ed875.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_22821_zps8a4ed875.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_22801_zps18994607.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_22801_zps18994607.jpg.html)
Steak cooked med. rare with the meat juice on the taters and tomaters on the side.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_22831_zps1939e17f.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_22831_zps1939e17f.jpg.html)
Title: Re: Recipes--Your Specialty
Post by: black on August 26, 2014, 06:01:49 PM
Post by: black on August 26, 2014, 06:01:49 PM
*drool*
Title: Re: Recipes--Your Specialty
Post by: RAGER on August 26, 2014, 06:16:43 PM
Post by: RAGER on August 26, 2014, 06:16:43 PM
Not plated very purdy. I had been drinking.
Title: Re: Recipes--Your Specialty
Post by: black on August 26, 2014, 06:41:56 PM
Post by: black on August 26, 2014, 06:41:56 PM
Plating/Shmating.
That stuff looks good enough to eat.
New York Strip is my favorite cow flesh part and you do all this stuff on an electric range/stove.
That stuff looks good enough to eat.
New York Strip is my favorite cow flesh part and you do all this stuff on an electric range/stove.
Title: Re: Recipes--Your Specialty
Post by: RAGER on August 26, 2014, 07:14:43 PM
Post by: RAGER on August 26, 2014, 07:14:43 PM
Hot ass cast iron or grill pan every time.
As far as your question about cast iron versus stainless or other. I just about always do proteins in cast iron. Not always do I do acidic foods in stainless. it just kind of depends on what I'm doing. I almost always to breakfast taters in a cast iron. If seasoned properly there's not sticking.
As far as your question about cast iron versus stainless or other. I just about always do proteins in cast iron. Not always do I do acidic foods in stainless. it just kind of depends on what I'm doing. I almost always to breakfast taters in a cast iron. If seasoned properly there's not sticking.
Title: Re: Recipes--Your Specialty
Post by: RAGER on August 27, 2014, 05:07:55 PM
Post by: RAGER on August 27, 2014, 05:07:55 PM
So I was very industrious this morning. Got to sleep stupid early last night so up early. A few days ago my girl made this pasta salad thing that she wasn't real happy with and so she had like one helping and there it sits in the fridge. I grew up much poorer than her and have know many a hungry day so no way was I gonna let that go to waste so I fixed it.
It started out as a pasta with some roasted tomatoes and basil type salad. I cooked down some more garden fresh tomatoes with some garlic and capers. Then I mixed that in with the salad and topped it with some feta, parm, fresh tomato slices, and zucchini slices in a baking dish.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_22871_zpsebee6460.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_22871_zpsebee6460.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_22861_zpsa0626a19.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_22861_zpsa0626a19.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_22881_zpsf1506ba2.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_22881_zpsf1506ba2.jpg.html)
Covered it and baked for about and hour @ 425. Took off the top and added some more cheese and let it go for another half hour.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_22891_zps5943c04d.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_22891_zps5943c04d.jpg.html)
It started out as a pasta with some roasted tomatoes and basil type salad. I cooked down some more garden fresh tomatoes with some garlic and capers. Then I mixed that in with the salad and topped it with some feta, parm, fresh tomato slices, and zucchini slices in a baking dish.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_22871_zpsebee6460.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_22871_zpsebee6460.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_22861_zpsa0626a19.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_22861_zpsa0626a19.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_22881_zpsf1506ba2.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_22881_zpsf1506ba2.jpg.html)
Covered it and baked for about and hour @ 425. Took off the top and added some more cheese and let it go for another half hour.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_22891_zps5943c04d.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_22891_zps5943c04d.jpg.html)
Title: Re: Recipes--Your Specialty
Post by: mortlock on August 27, 2014, 11:43:27 PM
Post by: mortlock on August 27, 2014, 11:43:27 PM
you should start a 'food makeover' show on the food network..
Title: Re: Recipes--Your Specialty
Post by: RAGER on August 28, 2014, 12:14:28 AM
Post by: RAGER on August 28, 2014, 12:14:28 AM
"Fix Your Dish"
Title: Re: Recipes--Your Specialty
Post by: mortlock on August 28, 2014, 12:22:28 AM
Post by: mortlock on August 28, 2014, 12:22:28 AM
'Leftover Makeover'
Title: Re: Recipes--Your Specialty
Post by: deleted account on August 28, 2014, 01:42:35 PM
Post by: deleted account on August 28, 2014, 01:42:35 PM
"The Casserole Whisperer"
Title: Re: Recipes--Your Specialty
Post by: black on August 28, 2014, 01:55:10 PM
Post by: black on August 28, 2014, 01:55:10 PM
:D :D :D
Title: Re: Recipes--Your Specialty
Post by: RAGER on August 28, 2014, 03:15:19 PM
Post by: RAGER on August 28, 2014, 03:15:19 PM
"The Course Whisperer"
Title: Re: Recipes--Your Specialty
Post by: RAGER on September 03, 2014, 04:25:51 PM
Post by: RAGER on September 03, 2014, 04:25:51 PM
Homemade tomato soup and grilled goat cheese sammich
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_23051_zps296e8c1e.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_23051_zps296e8c1e.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_23051_zps296e8c1e.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_23051_zps296e8c1e.jpg.html)
Title: Re: Recipes--Your Specialty
Post by: RAGER on September 04, 2014, 12:27:01 PM
Post by: RAGER on September 04, 2014, 12:27:01 PM
It just dawned on my this morning that this is one of my go to signature dishes. Never really thought I had one. I make all kinds of stuff but this one or a variation of it is something I do often and can do in my sleep. Made this morning for lunch today.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_23121_zps05a01795.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_23121_zps05a01795.jpg.html)
Lentil hash. You can do a bunch of different variations. This is a pretty basic one with pan roasted chicken thighs from last night as the protein. Fish is really good too. Tofu is also a good one. In the fall I like to use chanterelles so any shrooms will work but it should always start with a mir poix and build from there. Tomatoes are almost a requisite. you can add taters or squash or other root veggies too.
Basic recipe.
Cook your lentils until just about done, drain and set aside. I usually cook the protein off first too. Thie chicken in mine was done the night before. Saute your mir poix with some garlic. Add some taters and continue to cook until things are soft but not mushy. Add some chicken or veg stock for some moisture but not soupy. Add some fresh diced tomatoes or a little canned and continue to cook for about 7 min. Add in the lentils and some more stock but not too soupy. Now might be a good time to add some spinach. Cook until your preferred doneness, add your chopped protein and warm through. About a minute before you serve stir in a bit of dijon mustard or red wine vinegar. This adds some good flavor without adding a bunch of salt.
You could make this spicy by adding some serrano along the way too. or just season with black pepper. Really good and good for you.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_23121_zps05a01795.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_23121_zps05a01795.jpg.html)
Lentil hash. You can do a bunch of different variations. This is a pretty basic one with pan roasted chicken thighs from last night as the protein. Fish is really good too. Tofu is also a good one. In the fall I like to use chanterelles so any shrooms will work but it should always start with a mir poix and build from there. Tomatoes are almost a requisite. you can add taters or squash or other root veggies too.
Basic recipe.
Cook your lentils until just about done, drain and set aside. I usually cook the protein off first too. Thie chicken in mine was done the night before. Saute your mir poix with some garlic. Add some taters and continue to cook until things are soft but not mushy. Add some chicken or veg stock for some moisture but not soupy. Add some fresh diced tomatoes or a little canned and continue to cook for about 7 min. Add in the lentils and some more stock but not too soupy. Now might be a good time to add some spinach. Cook until your preferred doneness, add your chopped protein and warm through. About a minute before you serve stir in a bit of dijon mustard or red wine vinegar. This adds some good flavor without adding a bunch of salt.
You could make this spicy by adding some serrano along the way too. or just season with black pepper. Really good and good for you.
Title: Re: Recipes--Your Specialty
Post by: mortlock on September 05, 2014, 01:15:55 AM
Post by: mortlock on September 05, 2014, 01:15:55 AM
id be all over that..
Title: Re: Recipes--Your Specialty
Post by: RAGER on September 08, 2014, 01:10:19 PM
Post by: RAGER on September 08, 2014, 01:10:19 PM
Last night I made Japanese/Korean fusion soboro don.
Made with fried jasmine rice, ground chicken, and scrambled egg, and some garnishes.
First cook your rice a little bit ahead of time or the day ahead. cold rice works great or fresh cooked rice if you don't want to fry it.
Get some ground chicken, turkey ,pork or a combo of 2 or grind your own. I ground some chicken thighs. About a half pound or so
Combine a Tbls of sake (or water), Tbls+ of soy sauce (I use Braggs liquid aminos), some chopped up garlic, and some minced ginger, and one glug of evoo) whisk up and add to a cold saute pan, add the chicken and combine. Let sit for a few to marinate. While you;re doing this you can prepare your garnishes like sliced scallions, peas, green beans, snow peas,....... I made a little hot sauce of fresh cayennes and garlic by just slowly frying them in some evoo for a little bit and adding some white wine vinegar. I also made a quick pickle of thin sliced torpedo onions, minced ginger. Just added a little salt and some vinegar and let it wit for 10 minutes.
Now start heating the chicken. It will release lots of water so cook it on med low until it starts to dry out. Then it will cook in its own fat. If not add some evoo. you want to keep breaking it up so it gets crumbly. Cook until it's a bit browned. keep warm.
add 1 or 2 eggs to a bowl depending on how much egg you want in it, and a punch of salt and a couple punches of sugar. whisk until uniform color. Add to warm pan and let it set a little then scramble and let it set. keep doing this until just cooked a the egg is crumbly. Use a whisk to achieve this. It looks nice instead of having big chunks of egg.
Now just assemble with rice on the bottom, chicken on one side and egg on the other with the garnish on top.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_23211_zps02d8489f.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_23211_zps02d8489f.jpg.html)
Made with fried jasmine rice, ground chicken, and scrambled egg, and some garnishes.
First cook your rice a little bit ahead of time or the day ahead. cold rice works great or fresh cooked rice if you don't want to fry it.
Get some ground chicken, turkey ,pork or a combo of 2 or grind your own. I ground some chicken thighs. About a half pound or so
Combine a Tbls of sake (or water), Tbls+ of soy sauce (I use Braggs liquid aminos), some chopped up garlic, and some minced ginger, and one glug of evoo) whisk up and add to a cold saute pan, add the chicken and combine. Let sit for a few to marinate. While you;re doing this you can prepare your garnishes like sliced scallions, peas, green beans, snow peas,....... I made a little hot sauce of fresh cayennes and garlic by just slowly frying them in some evoo for a little bit and adding some white wine vinegar. I also made a quick pickle of thin sliced torpedo onions, minced ginger. Just added a little salt and some vinegar and let it wit for 10 minutes.
Now start heating the chicken. It will release lots of water so cook it on med low until it starts to dry out. Then it will cook in its own fat. If not add some evoo. you want to keep breaking it up so it gets crumbly. Cook until it's a bit browned. keep warm.
add 1 or 2 eggs to a bowl depending on how much egg you want in it, and a punch of salt and a couple punches of sugar. whisk until uniform color. Add to warm pan and let it set a little then scramble and let it set. keep doing this until just cooked a the egg is crumbly. Use a whisk to achieve this. It looks nice instead of having big chunks of egg.
Now just assemble with rice on the bottom, chicken on one side and egg on the other with the garnish on top.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_23211_zps02d8489f.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_23211_zps02d8489f.jpg.html)
Title: Re: Recipes--Your Specialty
Post by: RAGER on September 25, 2014, 01:31:20 PM
Post by: RAGER on September 25, 2014, 01:31:20 PM
Made soboro don again . Quickly becoming one of my favorites.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_23351_zps38cb439b.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_23351_zps38cb439b.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_23351_zps38cb439b.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_23351_zps38cb439b.jpg.html)
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on September 28, 2014, 10:34:13 PM
Post by: MadJohnShaft on September 28, 2014, 10:34:13 PM
Duck yeah
(http://i1153.photobucket.com/albums/p520/madjohnshaft/2a806beeb239be9513d27bf588c8599c_zpsed7f590f.jpg)
Eat with a lettuce leaf - delicious!
(http://i1153.photobucket.com/albums/p520/madjohnshaft/85a008ccd159f2874e4ebc6d2549d410_zps973fd31e.jpg)
Look - they ate all but three of the duck fat fried potatoes before I took its picture. Duck.
(http://i1153.photobucket.com/albums/p520/madjohnshaft/2a806beeb239be9513d27bf588c8599c_zpsed7f590f.jpg)
Eat with a lettuce leaf - delicious!
(http://i1153.photobucket.com/albums/p520/madjohnshaft/85a008ccd159f2874e4ebc6d2549d410_zps973fd31e.jpg)
Look - they ate all but three of the duck fat fried potatoes before I took its picture. Duck.
Title: Re: Recipes--Your Specialty
Post by: RAGER on October 01, 2014, 03:09:00 PM
Post by: RAGER on October 01, 2014, 03:09:00 PM
Yum looks great. Made Alsatian choucroute garnie the other night.
Sauteed down some cabbage and kraut (crout) with taters
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_23601_zps6d32e94d.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_23601_zps6d32e94d.jpg.html)
Put all this meat in
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_23591_zps5168e04c.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_23591_zps5168e04c.jpg.html)
And a good portion of this cava and slow cooked for a couple hours
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_23611_zpse6bbe6db.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_23611_zpse6bbe6db.jpg.html)
Sauteed down some cabbage and kraut (crout) with taters
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_23601_zps6d32e94d.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_23601_zps6d32e94d.jpg.html)
Put all this meat in
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_23591_zps5168e04c.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_23591_zps5168e04c.jpg.html)
And a good portion of this cava and slow cooked for a couple hours
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_23611_zpse6bbe6db.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_23611_zpse6bbe6db.jpg.html)
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on October 07, 2014, 08:28:53 AM
Post by: MadJohnShaft on October 07, 2014, 08:28:53 AM
I have to think about your ground meat dish - I always have these one pound frozen ground porks to use for stuff.
Title: Re: Recipes--Your Specialty
Post by: RAGER on October 07, 2014, 01:19:02 PM
Post by: RAGER on October 07, 2014, 01:19:02 PM
I'll soon have about 60+ pounds of pork so I'll be using that instead of chicken or turkey for a while in the soboro don.
Title: Re: Recipes--Your Specialty
Post by: nicster on October 12, 2014, 01:07:28 AM
Post by: nicster on October 12, 2014, 01:07:28 AM
That chicken & lentil dish looks awesome Rager. I've saved your recipe and I'll be making it very soon.
Title: Re: Recipes--Your Specialty
Post by: RAGER on October 12, 2014, 01:05:09 PM
Post by: RAGER on October 12, 2014, 01:05:09 PM
Thanks man. Hope it goes good for ya. Gonna make a variation of it tonight with sausage.
Title: Re: Recipes--Your Specialty
Post by: nicster on October 12, 2014, 05:13:27 PM
Post by: nicster on October 12, 2014, 05:13:27 PM
I made the chicken & lentil recipe last night for dinner. It was pretty good. Quick, healthy and tasty. I'll be making it again.
Title: Re: Recipes--Your Specialty
Post by: RAGER on October 19, 2014, 06:39:01 PM
Post by: RAGER on October 19, 2014, 06:39:01 PM
Quote from: MadJohnShaft on October 07, 2014, 08:28:53 AM
I have to think about your ground meat dish - I always have these one pound frozen ground porks to use for stuff.
Made this again last night. It's great because you can garnish with all sorts of things. Quick pickle some thin sliced peppers or onions or cukes or carrots with some ginger added and maybe some radish. some quick sauteed veg or edamame sambal and cilantro. Some seeweed, kimchee. Lots of stuff. Curious to see your take on this Shaft.
Title: Re: Recipes--Your Specialty
Post by: RAGER on January 09, 2015, 06:30:37 PM
Post by: RAGER on January 09, 2015, 06:30:37 PM
A variation on a soup I make aften. Ribollita Toscana.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_24631_zpsa4cd2055.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_24631_zpsa4cd2055.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_24631_zpsa4cd2055.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_24631_zpsa4cd2055.jpg.html)
Title: Re: Recipes--Your Specialty
Post by: RAGER on January 17, 2015, 01:06:15 PM
Post by: RAGER on January 17, 2015, 01:06:15 PM
Something Mortlock would love. This is an old standby that I've been making since my young and broke days. Great comfort dish for a cold rainy night.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_24761_zpsd8ff48fb.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_24761_zpsd8ff48fb.jpg.html)
I call it a poor bowl. Taters, gravy, mixed frozen vegetables topped with hot sauce. Great with cheese too. The gravy is a chicken gravy I made out of stock that had the chicken bits and veg stewing in it for about a week or so. Picked out all the meat and added to the slow cooked gravy. Sausage gravy is a good one too.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_24761_zpsd8ff48fb.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_24761_zpsd8ff48fb.jpg.html)
I call it a poor bowl. Taters, gravy, mixed frozen vegetables topped with hot sauce. Great with cheese too. The gravy is a chicken gravy I made out of stock that had the chicken bits and veg stewing in it for about a week or so. Picked out all the meat and added to the slow cooked gravy. Sausage gravy is a good one too.
Title: Re: Recipes--Your Specialty
Post by: Lumpy on January 18, 2015, 07:16:24 AM
Post by: Lumpy on January 18, 2015, 07:16:24 AM
I made Mortlock's pasta with beans and sausage tonight. Super easy, and filling. Directions almost go without saying:
Sautee in this order, in large pan or pot:
- Diced medium onion.
- 1 pound spicy sausage meat, small pieces (or crumbled, whatever)
- entire clove chopped garlic
When everything is evenly cooked, add one 28 can white beans (including liquid, dump the whole thing in there) and stir
Then add one pound cooked pasta and stir again. (I added a little bit of pasta water too)
That's it! I drizzle raw virgin olive oil on top of mine, for extra awesomeness. Lumberjack food.
(I don't have fresh grated parmesan cheese, but that's good too).
Sautee in this order, in large pan or pot:
- Diced medium onion.
- 1 pound spicy sausage meat, small pieces (or crumbled, whatever)
- entire clove chopped garlic
When everything is evenly cooked, add one 28 can white beans (including liquid, dump the whole thing in there) and stir
Then add one pound cooked pasta and stir again. (I added a little bit of pasta water too)
That's it! I drizzle raw virgin olive oil on top of mine, for extra awesomeness. Lumberjack food.
(I don't have fresh grated parmesan cheese, but that's good too).
Title: Re: Recipes--Your Specialty
Post by: RAGER on January 30, 2015, 01:37:36 PM
Post by: RAGER on January 30, 2015, 01:37:36 PM
Last night was braised chicken thighs, polenta, and poached asparagus.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_24961_zps27a8f7a8.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_24961_zps27a8f7a8.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_24961_zps27a8f7a8.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_24961_zps27a8f7a8.jpg.html)
Title: Re: Recipes--Your Specialty
Post by: RAGER on February 03, 2015, 01:16:33 PM
Post by: RAGER on February 03, 2015, 01:16:33 PM
Wild mushroom ravioli with sage brown butter, shallot braised chicken thigh, and rapini.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_25061_zps82d914c6.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_25061_zps82d914c6.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_25061_zps82d914c6.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_25061_zps82d914c6.jpg.html)
Title: Re: Recipes--Your Specialty
Post by: RAGER on February 18, 2015, 06:10:18 PM
Post by: RAGER on February 18, 2015, 06:10:18 PM
Behold. The Cubanoritto.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_25151_zps524652c1.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_25151_zps524652c1.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_25161_zpsc93036e7.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_25161_zpsc93036e7.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_25151_zps524652c1.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_25151_zps524652c1.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_25161_zpsc93036e7.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_25161_zpsc93036e7.jpg.html)
Title: Re: Recipes--Your Specialty
Post by: MadJohnShaft on February 19, 2015, 11:44:32 AM
Post by: MadJohnShaft on February 19, 2015, 11:44:32 AM
I'm feeling it.
Title: Re: Recipes--Your Specialty
Post by: black on February 19, 2015, 12:26:57 PM
Post by: black on February 19, 2015, 12:26:57 PM
Swiss Cheese?
Title: Re: Recipes--Your Specialty
Post by: RAGER on February 19, 2015, 12:50:21 PM
Post by: RAGER on February 19, 2015, 12:50:21 PM
Have you never had a Cuban sandwich?
Title: Re: Recipes--Your Specialty
Post by: black on February 19, 2015, 01:19:55 PM
Post by: black on February 19, 2015, 01:19:55 PM
Actually no.
For some reason too much delicious pork reeks havoc on my innards.
That and the whole Castro deal.
For some reason too much delicious pork reeks havoc on my innards.
That and the whole Castro deal.
Title: Re: Recipes--Your Specialty
Post by: RAGER on February 19, 2015, 01:46:50 PM
Post by: RAGER on February 19, 2015, 01:46:50 PM
That explains it. Really, the only argument should be whether it has salami or not. No salami for the most part in Miami but yes in Ybor city cuz of the Eyetalians from what I've read.
Title: Re: Recipes--Your Specialty
Post by: mortlock on February 23, 2015, 04:20:15 PM
Post by: mortlock on February 23, 2015, 04:20:15 PM
been awhile since I looked in here. the poor bowl is def right up my alley.
lumpy, I haven't made that pasta dish at all this year. not sure why considering how cold its been. im making it this weekend. thanks for reminding me..
lumpy, I haven't made that pasta dish at all this year. not sure why considering how cold its been. im making it this weekend. thanks for reminding me..
Title: Re: Recipes--Your Specialty
Post by: Lumpy on February 23, 2015, 04:47:46 PM
Post by: Lumpy on February 23, 2015, 04:47:46 PM
There's a whole 'mustard vs. mayo' on the Sandwich Cubano. I am squarely in the mayo camp (sorry L.Ron). I haven't heard about the salami issue - there's a sandwich place here that makes Cubans, and I think they have a salami version but they call it Ecuadorian (something like that). Never had a Cubano with salami, in NYC or in Miami. Them shits are good! A lot of the excitement for me comes from the bread though, so a burrito version is going to be a step down.
Title: Re: Recipes--Your Specialty
Post by: RAGER on March 06, 2015, 02:39:31 PM
Post by: RAGER on March 06, 2015, 02:39:31 PM
Shit Lumpy I missed your response. No goddamn mayo on a cubano. I was very proud of my cubano at the restaurant and would throw a fit if somebody wanted to sub mayo or add fucking lettuce greens or minus the pickles or add sauteed mushrooms and onions. Fuck em! Don't order a cubano then. :)
Title: Re: Recipes--Your Specialty
Post by: black on March 06, 2015, 03:41:59 PM
Post by: black on March 06, 2015, 03:41:59 PM
Customer Service!
(no soup for you)
(no soup for you)
Title: Re: Recipes--Your Specialty
Post by: RAGER on March 06, 2015, 04:07:43 PM
Post by: RAGER on March 06, 2015, 04:07:43 PM
Stay home and cook it yourself if you want it your way.
Title: Re: Recipes--Your Specialty
Post by: deleted account on March 06, 2015, 05:06:21 PM
Post by: deleted account on March 06, 2015, 05:06:21 PM
did people attempt to order tots off the menu?
Title: Re: Recipes--Your Specialty
Post by: RAGER on March 06, 2015, 05:11:19 PM
Post by: RAGER on March 06, 2015, 05:11:19 PM
Yeah and ranch.
Title: Re: Recipes--Your Specialty
Post by: renfield on January 01, 2019, 03:37:17 PM
Post by: renfield on January 01, 2019, 03:37:17 PM
Quote from: black aspirin on July 13, 2013, 04:05:30 PM
My chili. Old pic, it's too hot to be eating chili right now.
(http://i100.photobucket.com/albums/m3/blackaspirin/chili_zps8c6b1f56.jpg) (http://s100.photobucket.com/user/blackaspirin/media/chili_zps8c6b1f56.jpg.html)
4.5 pounds of ground chuck (chili grind)
1.5 pounds of breakfast sausage
2 qty. 10 oz. cans of beef broth
1 qty. 10 oz. can of chicken broth
12 oz. Zing Zang Bloody Mary Mix
2 qty. 10 oz. (they might be 8 oz., can't remember) cans of Rotel tomatoes & green chiles (I like chunky, or you can use the spicy ones for more kick)
1-2 anaheim peppers, finely chopped
1 green, 1 red, and 1 orange/yellow bell pepper, chopped
1 large white onion, chopped
Seasoning: If you want to make it simple, use 2 qty. '2 Alarm Chili' kits, usually in most grocery stores (skip the salt and the thickener). I've started using one of those and then adding Gebhardt's chili powder, cumin, and cayenne red pepper to taste. Hope to get a REAL custom seasoning going this season.
1. Put the beef broth, chicken broth, Zing Zang, Rotel tomatoes & green chiles, anaheim peppers and the 1st half of the seasoning in a big, deep pan on the stove. Bring almost to a boil.
2. Brown the 1st half of the ground chuck in half-a-can of beer. Add half of the onion, too. Don't wait until it's actually brown, pull it when the meat is light grey. It will continue to cook in the pot and be more tender that way. Add that to the pot without draining.
3. Brown the other half of the ground chuck in half-a-can of beer and onions. Drain this time, and add to the pot.
4. Brown the ground sausage. Drain and add to the pot.
5. Let simmer (it should be below boiling obviously, but not too far below...keep it pretty hot to cook and tenderize the meat). I keep it covered most of the time.
6. Cook about 2 hours or until meat is tender enough. During that time, add the last half of the seasoning in little bits at a time and stir.
7. Add the chopped bell peppers to the mix about 30 minutes before it's done, or even 15-20 minutes if you want them to have more crunch.
8. At the end, season to taste with salt, add more heat, whatever.
9. Before serving, add the juice of 2 limes to the pot and stir.
NO BEANS, YOU DON'T PUT BEANS IN CHILI!!!
You can put whatever the FUCK YOU WANT in chili. But if you put beans, you should not call it a texan chili because texan chili is beanless.
I make something close to this but I add a fuckload of beans, because they're fucking delicious. Hand-toasted anchos, chocolate, and chipotles are what make it.
https://www.foodnetwork.com/recipes/tyler-florence/tylers-texas-chili-recipe2-1943113
Why am I bumping this thread? Because I was searching for a bloody mary recipe and this was the first post that came up!
Title: Re: Recipes--Your Specialty
Post by: kokojones on January 26, 2019, 07:14:50 PM
Post by: kokojones on January 26, 2019, 07:14:50 PM
Mai Tai
I stick very closely to the 1944 Trader Vic recipe, but I omit the 1/4 oz of rock candy syrup by increasing the orgeat syrup by 1/4 oz.
1 oz Jamaican pot still rum
- Doctor Bird is my current favorite, although Smith & Cross, Appleton's 12yr, Or even Plantation's OFTD also work just fine.
1 oz agricole-style rhum (AOC from Martinique)
- Rhum JM's or Clement's VSOP are perfect, but I also like the vegetal banana-blossom notes from an unaged/lightly-rested agricole like Niesson's blanc or even a good cachaça. Sometimes I like to split the 1oz between one of these and Duquesne's élevé sous bois for the extra layer of flavors.
3/4 oz fresh lime juice
3/4 oz orgeat syrup
1/2 oz orange liqueur
- Pierre Ferrand's dry curaçao is my go-to. Cointreau can work, not my preferred. Amaro Nonino also works really well.
Can add a few dashes of bitters. Using the spent lime hull as garnish adds a nice bitter note by the bottom of the glass. There are premade tiki bitters on the shelf too.
Build in a shaker over a mountain of crushed ice. shake until your hand sticks to the side, even a few shakes more if using higher proof rum like the Smith & Cross or the OFTD so you end up with the right dilution.
Traditional garnish is a handful of lightly-smacked fresh mint and the spent lime hull.
These will get you drunk. 3 is usually the limit for me.
I stick very closely to the 1944 Trader Vic recipe, but I omit the 1/4 oz of rock candy syrup by increasing the orgeat syrup by 1/4 oz.
1 oz Jamaican pot still rum
- Doctor Bird is my current favorite, although Smith & Cross, Appleton's 12yr, Or even Plantation's OFTD also work just fine.
1 oz agricole-style rhum (AOC from Martinique)
- Rhum JM's or Clement's VSOP are perfect, but I also like the vegetal banana-blossom notes from an unaged/lightly-rested agricole like Niesson's blanc or even a good cachaça. Sometimes I like to split the 1oz between one of these and Duquesne's élevé sous bois for the extra layer of flavors.
3/4 oz fresh lime juice
3/4 oz orgeat syrup
1/2 oz orange liqueur
- Pierre Ferrand's dry curaçao is my go-to. Cointreau can work, not my preferred. Amaro Nonino also works really well.
Can add a few dashes of bitters. Using the spent lime hull as garnish adds a nice bitter note by the bottom of the glass. There are premade tiki bitters on the shelf too.
Build in a shaker over a mountain of crushed ice. shake until your hand sticks to the side, even a few shakes more if using higher proof rum like the Smith & Cross or the OFTD so you end up with the right dilution.
Traditional garnish is a handful of lightly-smacked fresh mint and the spent lime hull.
These will get you drunk. 3 is usually the limit for me.
Title: Re: Recipes--Your Specialty
Post by: RAGER on February 07, 2019, 03:59:33 PM
Post by: RAGER on February 07, 2019, 03:59:33 PM
Had countless mai tais on a sunny island recently
Title: Re: Recipes--Your Specialty
Post by: sleestak on February 07, 2019, 10:35:04 PM
Post by: sleestak on February 07, 2019, 10:35:04 PM
How many did you have?
Title: Re: Recipes--Your Specialty
Post by: Jor el on February 07, 2019, 11:07:09 PM
Post by: Jor el on February 07, 2019, 11:07:09 PM
Whatever the number anyone could count less.
Title: Re: Recipes--Your Specialty
Post by: mortlock on February 08, 2019, 01:31:59 AM
Post by: mortlock on February 08, 2019, 01:31:59 AM
Quote from: Jor el on February 07, 2019, 11:07:09 PMhuh?
Whatever the number anyone could count less.
Title: Re: Recipes--Your Specialty
Post by: Jor el on February 08, 2019, 01:33:33 AM
Post by: Jor el on February 08, 2019, 01:33:33 AM
Pick a Number
Title: Re: Recipes--Your Specialty
Post by: Lumpy on February 08, 2019, 02:06:00 AM
Post by: Lumpy on February 08, 2019, 02:06:00 AM
Eleventy-two
Title: Re: Recipes--Your Specialty
Post by: RAGER on February 08, 2019, 09:09:54 AM
Post by: RAGER on February 08, 2019, 09:09:54 AM
Quote from: Lumpy on February 08, 2019, 02:06:00 AM
Eleventy-two
More
Title: Re: Recipes--Your Specialty
Post by: RAGER on March 12, 2019, 11:14:40 PM
Post by: RAGER on March 12, 2019, 11:14:40 PM
This is grated egg yolk, Dijon, salt, pepper, Meyer lemon juice, and a touch of some nice sherry. Whisked together with some evoo it makes a nice base for a dressing.
(https://i.imgur.com/YXOwkwQ.jpg)
(https://i.imgur.com/YXOwkwQ.jpg)
Title: Re: Recipes--Your Specialty
Post by: mortlock on March 12, 2019, 11:37:35 PM
Post by: mortlock on March 12, 2019, 11:37:35 PM
^master class sesh.
Title: Re: Recipes--Your Specialty
Post by: renfield on March 12, 2019, 11:45:43 PM
Post by: renfield on March 12, 2019, 11:45:43 PM
So you hard boil an egg, remove the yolk, and then grate it? i feel like it's so flakey it would just grumble
Looks absolutely delish, I want to make a spread out of it and eat it with some lox and rye bread or something.
Looks absolutely delish, I want to make a spread out of it and eat it with some lox and rye bread or something.
Title: Re: Recipes--Your Specialty
Post by: RAGER on March 13, 2019, 10:09:04 AM
Post by: RAGER on March 13, 2019, 10:09:04 AM
You push the yolk through a fine mesh sieve with a spoon. What basically made was a French mayonnaise but used cooked yolks instead of raw. This also a base for sauce gribiche which is so damn good over just about anything.
Title: Re: Recipes--Your Specialty
Post by: renfield on March 17, 2019, 01:43:38 PM
Post by: renfield on March 17, 2019, 01:43:38 PM
Now that you mention it, hard boiled eggs are something I believe I do rather well.
Look at these fluffy mothafuckin yolks, no green lining around em
(https://i.imgur.com/NOxmvf1.jpg)
Technique:
Start with the eggs in cold water. As soon as they come to a boil, lid 'em and remove from heat. Set the timer for 12 minutes for 1 egg + 20 seconds each per additional egg. Run under cold water to stop them from cooking, and walla!
Look at these fluffy mothafuckin yolks, no green lining around em
(https://i.imgur.com/NOxmvf1.jpg)
Technique:
Start with the eggs in cold water. As soon as they come to a boil, lid 'em and remove from heat. Set the timer for 12 minutes for 1 egg + 20 seconds each per additional egg. Run under cold water to stop them from cooking, and walla!
Title: Re: Recipes--Your Specialty
Post by: Lumpy on March 17, 2019, 02:21:32 PM
Post by: Lumpy on March 17, 2019, 02:21:32 PM
("Voila")
#grammarnazi
https://en.wiktionary.org/wiki/voilà (https://en.wiktionary.org/wiki/voil%C3%A0)
#grammarnazi
https://en.wiktionary.org/wiki/voilà (https://en.wiktionary.org/wiki/voil%C3%A0)
Title: Re: Recipes--Your Specialty
Post by: renfield on March 17, 2019, 02:22:17 PM
Post by: renfield on March 17, 2019, 02:22:17 PM
it was a joke, like "monyafeek" :(
Title: Re: Recipes--Your Specialty
Post by: Lumpy on March 17, 2019, 02:30:56 PM
Post by: Lumpy on March 17, 2019, 02:30:56 PM
Sorry about that. :-[
Title: Re: Recipes--Your Specialty
Post by: peoplething on March 20, 2019, 07:20:58 AM
Post by: peoplething on March 20, 2019, 07:20:58 AM
over the last few years I fine-tuned a few ham recipes. No, not the salt licks you buy at kroger. I use a 1-2lb center loin cut or chef's roast and brine it with salt, prague salt and brown suger plus whatever spices I want - 'German/Black Forest' style, Citrus, Maple, etc.
yes, 1lb flavored ham that will blow your socks off.
yes, 1lb flavored ham that will blow your socks off.
Title: Re: Recipes--Your Specialty
Post by: RAGER on March 20, 2019, 09:19:29 AM
Post by: RAGER on March 20, 2019, 09:19:29 AM
Oh man that would be dangerous.
Title: Re: Recipes--Your Specialty
Post by: peoplething on March 20, 2019, 10:08:22 AM
Post by: peoplething on March 20, 2019, 10:08:22 AM
contrary to popular belief, it really isn't. Injecting the meat with brine so the soak goes from four weeks to four days drops the chances of botulism to just about nil. That and the additive effects of 4C and no-bone, it's basically impossible.
having said that, I would never in a million years use wild hog for this.
having said that, I would never in a million years use wild hog for this.
Title: Re: Recipes--Your Specialty
Post by: RAGER on March 20, 2019, 10:18:45 AM
Post by: RAGER on March 20, 2019, 10:18:45 AM
That's not what I meant. I meant dangerous as in too easy to have homemade ham around all the time.
Title: Re: Recipes--Your Specialty
Post by: renfield on March 20, 2019, 01:28:39 PM
Post by: renfield on March 20, 2019, 01:28:39 PM
maybe he meant dangerously DELICIOUS
edit- didn't see yer post Rager
edit- didn't see yer post Rager
Title: Re: Recipes--Your Specialty
Post by: peoplething on March 20, 2019, 06:02:23 PM
Post by: peoplething on March 20, 2019, 06:02:23 PM
ooooohh, I dig.
oh hell yeah it's dangerous to have around. I have to do at least four at a time, because one is practically gone before I go to bed.
oh hell yeah it's dangerous to have around. I have to do at least four at a time, because one is practically gone before I go to bed.
Title: Re: Recipes--Your Specialty
Post by: Lumpy on March 20, 2019, 09:39:24 PM
Post by: Lumpy on March 20, 2019, 09:39:24 PM
THAT IS HAMTASTIC
Title: Re: Recipes--Your Specialty
Post by: RAGER on March 25, 2019, 12:54:53 PM
Post by: RAGER on March 25, 2019, 12:54:53 PM
Been eating pretty boring all week but I made congee for desk breakfast this morning. Unfortunately I didn't realize the pic was blurry but you get the point.
(https://i.imgur.com/HI7a1LF.jpg)
(https://i.imgur.com/HI7a1LF.jpg)
Title: Re: Recipes--Your Specialty
Post by: mortlock on March 26, 2019, 12:26:53 AM
Post by: mortlock on March 26, 2019, 12:26:53 AM
id eat the fuck out of that.
Title: Re: Recipes--Your Specialty
Post by: Lumpy on March 26, 2019, 01:41:13 AM
Post by: Lumpy on March 26, 2019, 01:41:13 AM
Are those preserved eggs? How long do you bury them for?
Title: Re: Recipes--Your Specialty
Post by: RAGER on March 26, 2019, 09:40:57 AM
Post by: RAGER on March 26, 2019, 09:40:57 AM
No. Just boiled until the yolks are kinda jammy. Reminds me though, I need to preserve some yolks for grating.
Title: Re: Recipes--Your Specialty
Post by: RAGER on March 26, 2019, 10:58:53 AM
Post by: RAGER on March 26, 2019, 10:58:53 AM
Today is my Saturday so I made congee again but took a little more time. Rice porridge, jammy soft boiled egg, fried coriander seed, pickled carrot and cabbage, cilantro and chiu chau chili oil.
(https://i.imgur.com/LHkBRZu.jpg)
(https://i.imgur.com/R4axLQS.jpg)
(https://i.imgur.com/LHkBRZu.jpg)
(https://i.imgur.com/R4axLQS.jpg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on March 28, 2019, 10:22:38 AM
Post by: RAGER on March 28, 2019, 10:22:38 AM
Toasted coriander seed and leek greens kraut. Should be ready in a week or two.
(https://i.imgur.com/bykGBt8.jpg)
(https://i.imgur.com/bykGBt8.jpg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on March 30, 2019, 10:57:38 PM
Post by: RAGER on March 30, 2019, 10:57:38 PM
Pelmeni and kraut with pickled green tomatoes from last summer
(https://i.imgur.com/SBpwHIr.jpg)
(https://i.imgur.com/mLoEzr4.jpg)
(https://i.imgur.com/SBpwHIr.jpg)
(https://i.imgur.com/mLoEzr4.jpg)
Title: Re: Recipes--Your Specialty
Post by: mortlock on April 03, 2019, 02:18:21 AM
Post by: mortlock on April 03, 2019, 02:18:21 AM
im about to do a roast pork, hotdog, sour kraut, mashed potato w/ butter.
Title: Re: Recipes--Your Specialty
Post by: peoplething on April 03, 2019, 09:36:05 AM
Post by: peoplething on April 03, 2019, 09:36:05 AM
Pics or it didn't happen
Title: Re: Recipes--Your Specialty
Post by: RAGER on April 14, 2019, 02:50:41 PM
Post by: RAGER on April 14, 2019, 02:50:41 PM
I love congee for breakfast.
(https://i.imgur.com/201LZSr.jpg)
(https://i.imgur.com/201LZSr.jpg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on April 29, 2019, 12:04:26 AM
Post by: RAGER on April 29, 2019, 12:04:26 AM
Chicken and rice. Recipe if ya want.
(https://i.imgur.com/41zMRtM.jpg)
(https://i.imgur.com/41zMRtM.jpg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on April 29, 2019, 07:00:17 PM
Post by: RAGER on April 29, 2019, 07:00:17 PM
Garlic turmeric kraut coming along nicely
(https://i.imgur.com/bUayivb.jpg)
(https://i.imgur.com/bUayivb.jpg)
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on April 29, 2019, 09:09:12 PM
Post by: Muffin Man on April 29, 2019, 09:09:12 PM
Looking good.
Title: Re: Recipes--Your Specialty
Post by: Jor el on April 29, 2019, 09:35:20 PM
Post by: Jor el on April 29, 2019, 09:35:20 PM
Thanks
Title: Re: Recipes--Your Specialty
Post by: renfield on April 29, 2019, 09:41:00 PM
Post by: renfield on April 29, 2019, 09:41:00 PM
Tell us about your chicken and rice recipe, master RAGER
Title: Re: Recipes--Your Specialty
Post by: RAGER on May 01, 2019, 10:13:03 AM
Post by: RAGER on May 01, 2019, 10:13:03 AM
For the rice I added some sliced mushrooms and onions. The rice is cooked in chicken stock salted with red boat fish salt. Bring to boil reduce to low cover and cook for 18 min. The last 30 sec crank the heat to high to dry off the bottom of the rice. Remove from heat and let stand about 15 min then fluff before serving. Sprinkle with chopped cilantro and spoon over nam prik pao.
The chicken I marinated while at work and then grilled. Marinade consists of toasted sesame oil, olive oil, fish salt, fresh garlic, Meyer lemon juice, finely diced Meyer lemon peel (preserved lemon would work here too but hold back some salt if you do), fresh ginger, black and red pepper.
The chicken I marinated while at work and then grilled. Marinade consists of toasted sesame oil, olive oil, fish salt, fresh garlic, Meyer lemon juice, finely diced Meyer lemon peel (preserved lemon would work here too but hold back some salt if you do), fresh ginger, black and red pepper.
Title: Re: Recipes--Your Specialty
Post by: renfield on May 01, 2019, 10:55:22 AM
Post by: renfield on May 01, 2019, 10:55:22 AM
I need to up my salt game
Thanks for the details
Thanks for the details
Title: Re: Recipes--Your Specialty
Post by: mortlock on May 01, 2019, 11:00:34 AM
Post by: mortlock on May 01, 2019, 11:00:34 AM
I cant wait to have red boat fish salt when rager adopts me.
Title: Re: Recipes--Your Specialty
Post by: RAGER on May 02, 2019, 01:40:03 PM
Post by: RAGER on May 02, 2019, 01:40:03 PM
We're gonna have so much fun. You'll have to adjust your taste in beer though.
Title: Re: Recipes--Your Specialty
Post by: mortlock on May 02, 2019, 04:16:37 PM
Post by: mortlock on May 02, 2019, 04:16:37 PM
look at it this way. genny 30 packs are cheap. I wont be costing you too much money. more money for you to feed me good food with.
Title: Re: Recipes--Your Specialty
Post by: RAGER on May 02, 2019, 05:19:54 PM
Post by: RAGER on May 02, 2019, 05:19:54 PM
$20 four packs 4 lyfe
Title: Re: Recipes--Your Specialty
Post by: RAGER on May 09, 2019, 05:10:22 PM
Post by: RAGER on May 09, 2019, 05:10:22 PM
Done and packed.
(https://i.imgur.com/XpC9qqt.jpg)
(https://i.imgur.com/XpC9qqt.jpg)
Title: Re: Recipes--Your Specialty
Post by: renfield on September 30, 2019, 05:41:09 PM
Post by: renfield on September 30, 2019, 05:41:09 PM
Quote from: RAGER on May 01, 2019, 10:13:03 AM
For the rice I added some sliced mushrooms and onions. The rice is cooked in chicken stock salted with red boat fish salt. Bring to boil reduce to low cover and cook for 18 min. The last 30 sec crank the heat to high to dry off the bottom of the rice. Remove from heat and let stand about 15 min then fluff before serving. Sprinkle with chopped cilantro and spoon over nam prik pao.
The chicken I marinated while at work and then grilled. Marinade consists of toasted sesame oil, olive oil, fish salt, fresh garlic, Meyer lemon juice, finely diced Meyer lemon peel (preserved lemon would work here too but hold back some salt if you do), fresh ginger, black and red pepper.
Took my nam prik pao for a test drive with this recipe. Heavenly!
(https://i.imgur.com/6MJZNTj.png)
Title: Re: Recipes--Your Specialty
Post by: RAGER on September 30, 2019, 09:32:51 PM
Post by: RAGER on September 30, 2019, 09:32:51 PM
Excellent
Title: Re: Recipes--Your Specialty
Post by: mortlock on September 30, 2019, 10:50:21 PM
Post by: mortlock on September 30, 2019, 10:50:21 PM
impressive
Title: Re: Recipes--Your Specialty
Post by: RAGER on October 03, 2019, 03:19:32 PM
Post by: RAGER on October 03, 2019, 03:19:32 PM
Made khao soi neua last night. Here's some prep.
(https://i.imgur.com/aJ7NJOa.jpg)
(https://i.imgur.com/n2BBFS5.mp4)
The audio is part f the fun. https://i.imgur.com/n2BBFS5.mp4
Broke my kruk in the process. Over zealous pounding.
(https://i.imgur.com/ypoRieR.jpg)
(https://i.imgur.com/aJ7NJOa.jpg)
(https://i.imgur.com/n2BBFS5.mp4)
The audio is part f the fun. https://i.imgur.com/n2BBFS5.mp4
Broke my kruk in the process. Over zealous pounding.
(https://i.imgur.com/ypoRieR.jpg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on October 06, 2019, 09:47:17 AM
Post by: RAGER on October 06, 2019, 09:47:17 AM
Made leng tom zeb last night. There's no real English spelling for this stuff. It's just spelled kinda phonetically it's an herby rustic broth soup of pork neck bones. Adorned with the usual suspects and quite spicy.
(https://i.imgur.com/549keXi.jpg)
(https://i.imgur.com/8jjltNl.jpg)
(https://i.imgur.com/tQeiOjH.jpg)
(https://i.imgur.com/2S3nYil.jpg)
(https://i.imgur.com/549keXi.jpg)
(https://i.imgur.com/8jjltNl.jpg)
(https://i.imgur.com/tQeiOjH.jpg)
(https://i.imgur.com/2S3nYil.jpg)
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on October 07, 2019, 02:52:48 AM
Post by: Muffin Man on October 07, 2019, 02:52:48 AM
Masterful. Your cooking is teaching me about mise en place. Good for everything.
Man the plating on the stack is off-the-charts
Man the plating on the stack is off-the-charts
Title: Re: Recipes--Your Specialty
Post by: RAGER on October 07, 2019, 08:51:02 AM
Post by: RAGER on October 07, 2019, 08:51:02 AM
Having your ingredients prepped and ready to go is always key. Most Thai dishes can be put together in about 10 minutes. It's prepping the raw ingredients and sauces that take time.
Title: Re: Recipes--Your Specialty
Post by: RAGER on October 14, 2019, 09:18:24 AM
Post by: RAGER on October 14, 2019, 09:18:24 AM
Tired last night. Headache going on three days. Easy dinner
Garlic, sage, paste I made, and olive oil. Cook down a bit.
(https://i.imgur.com/V76T7bi.jpg)
Whip up some sauce from frozen garden maters and add that
(https://i.imgur.com/NTz5zo1.jpg)
Boil some rigatoni. Just a little
(https://i.imgur.com/e0eOKcV.jpg)
Add some white beans of some sort and some pasta water
(https://i.imgur.com/2g8Uckp.jpg)
Add the pasta and some Thai chilis of course
(https://i.imgur.com/beOaMJr.jpg)
Make some garlic bread
(https://i.imgur.com/tDzj8iq.jpg)
Serve it up with some parm.
(https://i.imgur.com/ASRgnhq.jpg)
Garlic, sage, paste I made, and olive oil. Cook down a bit.
(https://i.imgur.com/V76T7bi.jpg)
Whip up some sauce from frozen garden maters and add that
(https://i.imgur.com/NTz5zo1.jpg)
Boil some rigatoni. Just a little
(https://i.imgur.com/e0eOKcV.jpg)
Add some white beans of some sort and some pasta water
(https://i.imgur.com/2g8Uckp.jpg)
Add the pasta and some Thai chilis of course
(https://i.imgur.com/beOaMJr.jpg)
Make some garlic bread
(https://i.imgur.com/tDzj8iq.jpg)
Serve it up with some parm.
(https://i.imgur.com/ASRgnhq.jpg)
Title: Re: Recipes--Your Specialty
Post by: mortlock on October 14, 2019, 11:29:05 AM
Post by: mortlock on October 14, 2019, 11:29:05 AM
Looks good. Why does pasta seem to fuck me up these days. Maybe its my imagination or maybe its because i eat 10 bowls when i have sauce.
Title: Re: Recipes--Your Specialty
Post by: RAGER on October 14, 2019, 12:19:41 PM
Post by: RAGER on October 14, 2019, 12:19:41 PM
Yeah pasta is meant to be a small portion between the antipasto and the secondi (meat course) in Italy.
Title: Re: Recipes--Your Specialty
Post by: RAGER on October 14, 2019, 12:27:49 PM
Post by: RAGER on October 14, 2019, 12:27:49 PM
Wife brought home some leftover fried calamari the other night. So I turned it into breakfast to take to work.
Shiitakes and onions in a little leftover shrimp water with fish sauce. Then add some shallot oil to fry a bit.
(https://i.imgur.com/2kVq1iT.jpg)
(https://i.imgur.com/k1sIAgI.jpg)
Add some eggs
(https://i.imgur.com/k1sIAgI.jpg)
Quick sauté some chopped spinach
(https://i.imgur.com/R4jqe6l.jpg)
Add fried calamari. Omelette
(https://i.imgur.com/B6plpcP.jpg)
Shiitakes and onions in a little leftover shrimp water with fish sauce. Then add some shallot oil to fry a bit.
(https://i.imgur.com/2kVq1iT.jpg)
(https://i.imgur.com/k1sIAgI.jpg)
Add some eggs
(https://i.imgur.com/k1sIAgI.jpg)
Quick sauté some chopped spinach
(https://i.imgur.com/R4jqe6l.jpg)
Add fried calamari. Omelette
(https://i.imgur.com/B6plpcP.jpg)
Title: Re: Recipes--Your Specialty
Post by: mortlock on October 14, 2019, 10:32:41 PM
Post by: mortlock on October 14, 2019, 10:32:41 PM
fuck me that looks good.
having said that i have to admit im a little upset with your wife for having leftover calamari in the first place.
having said that i have to admit im a little upset with your wife for having leftover calamari in the first place.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on October 14, 2019, 10:38:12 PM
Post by: Muffin Man on October 14, 2019, 10:38:12 PM
Maybe someone left it on the table and not wanting it to go to waste she nabbed it on the way out
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on October 14, 2019, 10:41:14 PM
Post by: Muffin Man on October 14, 2019, 10:41:14 PM
Quote from: RAGER on October 14, 2019, 09:18:24 AM
Serve it up with some parm.
(https://i.imgur.com/ASRgnhq.jpg)
Yessir! I'm overdue for a bowl
Title: Re: Recipes--Your Specialty
Post by: RAGER on October 21, 2019, 10:05:04 AM
Post by: RAGER on October 21, 2019, 10:05:04 AM
Sai ua with nam jim jaew and sticky rice
(https://i.imgur.com/Hf0QpRB.jpg)
(https://i.imgur.com/8MQtZSw.jpg)
(https://i.imgur.com/Hf0QpRB.jpg)
(https://i.imgur.com/8MQtZSw.jpg)
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on October 21, 2019, 03:07:54 PM
Post by: Muffin Man on October 21, 2019, 03:07:54 PM
Beautiful breakfast! Knock back a couple pints with that?
Title: Re: Recipes--Your Specialty
Post by: RAGER on October 21, 2019, 04:16:48 PM
Post by: RAGER on October 21, 2019, 04:16:48 PM
It was dinner and yes.
Title: Re: Recipes--Your Specialty
Post by: sleestak on October 21, 2019, 04:53:01 PM
Post by: sleestak on October 21, 2019, 04:53:01 PM
Let's call it brunch.
Title: Re: Recipes--Your Specialty
Post by: RAGER on October 21, 2019, 06:33:33 PM
Post by: RAGER on October 21, 2019, 06:33:33 PM
I know what you're doing and you should just stop or I'll get offended.
Title: Re: Recipes--Your Specialty
Post by: Lumpy on October 21, 2019, 09:33:55 PM
Post by: Lumpy on October 21, 2019, 09:33:55 PM
Did you make the sausages too?
Title: Re: Recipes--Your Specialty
Post by: RAGER on October 21, 2019, 11:16:20 PM
Post by: RAGER on October 21, 2019, 11:16:20 PM
Quote from: Lumpy on October 21, 2019, 09:33:55 PM
Did you make the sausages too?
Of course.
Title: Re: Recipes--Your Specialty
Post by: RAGER on September 28, 2021, 12:36:56 PM
Post by: RAGER on September 28, 2021, 12:36:56 PM
Mapo tofu
First you really brown your ground pork or beef with Sichuan peppercorns. Here I used beef. I actually prefer pork. Really brown it until the fat runs back out of it. I used a little caiziyou to get the Sichuan flavor started.
In the other pan I lightly boiled the tofu cubes in salted water for a few minutes to firm up.
(https://i.imgur.com/Uiabgoa.jpg)
About a tblsp of douchi and a couple of douban jiang chopped up. I think mine is aged about 4-5 years.
(https://i.imgur.com/GHzFkLn.jpg)
(https://i.imgur.com/6MzjSGE.jpg)
(https://i.imgur.com/QnSO7xU.jpg)
Add the douban jiang and fry a little then stir with the beef then add the douchi.
(https://i.imgur.com/GmP77Dw.jpg)
Now add your stock and tofu and just push around in the wok. Don't stir vigorously or you'll break the cubes.
(https://i.imgur.com/9rK0uop.jpg)
Now add a little light soy sauce, a little toasted sesame oil, a little shaoxing wine, and some white pepper. I let it simmer for about 20 min to reduce. You can also add a starch slurry to thicken. I prefer to let time do it's thing.
Stir in your scallions or garlic chives, hit with some fresh ground Sichuan peppercorns and some Sichuan chili oil and serve.
(https://i.imgur.com/b8aTyZG.jpg)
First you really brown your ground pork or beef with Sichuan peppercorns. Here I used beef. I actually prefer pork. Really brown it until the fat runs back out of it. I used a little caiziyou to get the Sichuan flavor started.
In the other pan I lightly boiled the tofu cubes in salted water for a few minutes to firm up.
(https://i.imgur.com/Uiabgoa.jpg)
About a tblsp of douchi and a couple of douban jiang chopped up. I think mine is aged about 4-5 years.
(https://i.imgur.com/GHzFkLn.jpg)
(https://i.imgur.com/6MzjSGE.jpg)
(https://i.imgur.com/QnSO7xU.jpg)
Add the douban jiang and fry a little then stir with the beef then add the douchi.
(https://i.imgur.com/GmP77Dw.jpg)
Now add your stock and tofu and just push around in the wok. Don't stir vigorously or you'll break the cubes.
(https://i.imgur.com/9rK0uop.jpg)
Now add a little light soy sauce, a little toasted sesame oil, a little shaoxing wine, and some white pepper. I let it simmer for about 20 min to reduce. You can also add a starch slurry to thicken. I prefer to let time do it's thing.
Stir in your scallions or garlic chives, hit with some fresh ground Sichuan peppercorns and some Sichuan chili oil and serve.
(https://i.imgur.com/b8aTyZG.jpg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on November 17, 2021, 01:33:33 PM
Post by: RAGER on November 17, 2021, 01:33:33 PM
I usually prefer raw on the half shell minimally adorned but they have these semi preshucked at New Seasons. If I'm eating them raw I want to shuck them or have them done right then and there.
But I had these. Oysters Ragerfeller.
Garlic butter, Old Bay, parsley, pecorino and toasted panko crumbs.
(https://i.imgur.com/KuuSAG2.jpg)
(https://i.imgur.com/b3JJ9lO.jpg)
But I had these. Oysters Ragerfeller.
Garlic butter, Old Bay, parsley, pecorino and toasted panko crumbs.
(https://i.imgur.com/KuuSAG2.jpg)
(https://i.imgur.com/b3JJ9lO.jpg)
Title: Re: Recipes--Your Specialty
Post by: Pissy on November 17, 2021, 03:20:11 PM
Post by: Pissy on November 17, 2021, 03:20:11 PM
Liked.
Title: Re: Recipes--Your Specialty
Post by: RAGER on December 04, 2021, 12:52:32 PM
Post by: RAGER on December 04, 2021, 12:52:32 PM
I've been trying to locate this one herb that is used in Northern Thai Laap spices mix for like 2 years. Found an authentic spice blend and tried to buy some but it kept getting hung up in customs for some reason. I pretty much have everything except this one elusive herb. It keeps me up nights.
So I made my own mix without. Turned out good but no idea what that herb tastes like. Dammit.
Gather all your spices. There's also dried Thai chilis too.
(https://i.imgur.com/hTpPSKw.jpg)
Roast a little in a pan.
(https://i.imgur.com/8qFdPoK.jpg)
Then start pounding
(https://i.imgur.com/e5hCk8J.mp4)
Now that that's done I'll make actual Laap soon. But I came across this different use.
I marinated some thighs in this epic mix with fish sauce and soy sauce. I steamed them until done put them on a rack to cool, poured vodka on the skin to help dry. Then air dried in fridge uncovered overnight.
(https://i.imgur.com/rTrFAvK.jpg)
Shallow fry until golden crispy.
(https://i.imgur.com/6qz0xBi.jpg)
(https://i.imgur.com/hetCWe3.jpg)
Hack up with your handmade Laap knife
(https://i.imgur.com/YhkM84b.jpg)
Stir fry some veggies in garlic and my 4 ingredient fry sauce. Serve with rice and naam phrik pao.
(https://i.imgur.com/HJqN5ni.jpg)
(https://i.imgur.com/F2pf9pt.jpg)
So I made my own mix without. Turned out good but no idea what that herb tastes like. Dammit.
Gather all your spices. There's also dried Thai chilis too.
(https://i.imgur.com/hTpPSKw.jpg)
Roast a little in a pan.
(https://i.imgur.com/8qFdPoK.jpg)
Then start pounding
(https://i.imgur.com/e5hCk8J.mp4)
Now that that's done I'll make actual Laap soon. But I came across this different use.
I marinated some thighs in this epic mix with fish sauce and soy sauce. I steamed them until done put them on a rack to cool, poured vodka on the skin to help dry. Then air dried in fridge uncovered overnight.
(https://i.imgur.com/rTrFAvK.jpg)
Shallow fry until golden crispy.
(https://i.imgur.com/6qz0xBi.jpg)
(https://i.imgur.com/hetCWe3.jpg)
Hack up with your handmade Laap knife
(https://i.imgur.com/YhkM84b.jpg)
Stir fry some veggies in garlic and my 4 ingredient fry sauce. Serve with rice and naam phrik pao.
(https://i.imgur.com/HJqN5ni.jpg)
(https://i.imgur.com/F2pf9pt.jpg)
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on December 05, 2021, 10:28:16 PM
Post by: Muffin Man on December 05, 2021, 10:28:16 PM
very nice, chef. glad you bring these dishes here for viewing pleasure. these are great, stimulates the creative juices whether for in the kitchen or ideas for traveling or to adventure.
Title: Re: Recipes--Your Specialty
Post by: RAGER on December 06, 2021, 12:14:37 AM
Post by: RAGER on December 06, 2021, 12:14:37 AM
Thank you. Think I'll do something interesting tomorrow.
Title: Re: Recipes--Your Specialty
Post by: RAGER on December 08, 2021, 12:36:29 PM
Post by: RAGER on December 08, 2021, 12:36:29 PM
Soy braised pork riblets with flat noodles, yu choy, mushrooms and pork cracklins. Side of pao cai and Szechuan chili oil.
(https://i.imgur.com/CwPPO5p.mp4)
(https://i.imgur.com/ChcULgb.jpg)
(https://i.imgur.com/1T89jez.jpg)
(https://i.imgur.com/CwPPO5p.mp4)
(https://i.imgur.com/ChcULgb.jpg)
(https://i.imgur.com/1T89jez.jpg)
Title: Recipes--Your Specialty
Post by: RAGER on December 19, 2021, 08:58:31 PM
Post by: RAGER on December 19, 2021, 08:58:31 PM
Spagoots with Sunday gravy and meatballs. Toasty garlic Italian como.
Spread the pork out on the bottom of a dish and season like that so you can see what's what. Yep that's sour cream too. Kinda like using ricotta.
(https://uploads.tapatalk-cdn.com/20211220/0a44ca1dc4c326b526358e90c7e7083c.jpg)
Ballz
(https://uploads.tapatalk-cdn.com/20211220/4cc2c6375e2ab73665bcc76aaf517937.jpg)
Sauce
(https://uploads.tapatalk-cdn.com/20211220/a4ccb18fae3dd17beae93780003b43d7.jpg)
(https://uploads.tapatalk-cdn.com/20211220/056a45047c3db50e53150e2225972571.jpg)
(https://uploads.tapatalk-cdn.com/20211220/c8e72a4360585a32b845d15d7adf3e0c.jpg)
Sent from my iPhone using Tapatalk
Spread the pork out on the bottom of a dish and season like that so you can see what's what. Yep that's sour cream too. Kinda like using ricotta.
(https://uploads.tapatalk-cdn.com/20211220/0a44ca1dc4c326b526358e90c7e7083c.jpg)
Ballz
(https://uploads.tapatalk-cdn.com/20211220/4cc2c6375e2ab73665bcc76aaf517937.jpg)
Sauce
(https://uploads.tapatalk-cdn.com/20211220/a4ccb18fae3dd17beae93780003b43d7.jpg)
(https://uploads.tapatalk-cdn.com/20211220/056a45047c3db50e53150e2225972571.jpg)
(https://uploads.tapatalk-cdn.com/20211220/c8e72a4360585a32b845d15d7adf3e0c.jpg)
Sent from my iPhone using Tapatalk
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on December 20, 2021, 03:01:40 PM
Post by: Muffin Man on December 20, 2021, 03:01:40 PM
Nice deep color on that gravy and that bread.
Title: Re: Recipes--Your Specialty
Post by: mortlock on December 20, 2021, 06:42:55 PM
Post by: mortlock on December 20, 2021, 06:42:55 PM
Quote from: Muffin Man on December 20, 2021, 03:01:40 PMplease note the absence of sourdough.
Nice deep color on that gravy and that bread.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on December 20, 2021, 07:15:07 PM
Post by: Muffin Man on December 20, 2021, 07:15:07 PM
Quote from: mortlock on December 20, 2021, 06:42:55 PMQuote from: Muffin Man on December 20, 2021, 03:01:40 PMplease note the absence of sourdough.
Nice deep color on that gravy and that bread.
Surely an oversight. I'll keep it in mind for the next spagoots dish
Title: Re: Recipes--Your Specialty
Post by: RAGER on December 22, 2021, 12:04:28 AM
Post by: RAGER on December 22, 2021, 12:04:28 AM
Rigatoots
(https://uploads.tapatalk-cdn.com/20211222/b18560415ca9b043b59ec5026044de72.jpg)
Sent from my iPhone using Tapatalk
(https://uploads.tapatalk-cdn.com/20211222/b18560415ca9b043b59ec5026044de72.jpg)
Sent from my iPhone using Tapatalk
Title: Re: Recipes--Your Specialty
Post by: RAGER on January 09, 2022, 01:56:16 PM
Post by: RAGER on January 09, 2022, 01:56:16 PM
I made a video of one of my specialties lately. Oyakodon but with shrimp and oysters. The oysters are Goose Pointe but I called them goose bay as I was also thinking about about Willapa Bay.
Check it.
Check it.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on January 10, 2022, 12:06:47 AM
Post by: Muffin Man on January 10, 2022, 12:06:47 AM
Nice, very enjoyable! I'll do some shopping and try that. Thanks, chef!
Title: Re: Recipes--Your Specialty
Post by: RAGER on January 10, 2022, 11:16:50 AM
Post by: RAGER on January 10, 2022, 11:16:50 AM
You can buy dried dashi packets and just add water. I'd bet if you sprinkled some katsuo furikake, like maybe start with a tablespoon, in some water you could come to close proximity to dashi stock. Haven't tried it but seems feasible. The rest is easy. Once you've prepped everything it's quick. I think the video is 6 min.
Maybe I'll do omurice next. That's a quick one too.
Maybe I'll do omurice next. That's a quick one too.
Title: Re: Recipes--Your Specialty
Post by: RAGER on January 13, 2022, 01:15:58 PM
Post by: RAGER on January 13, 2022, 01:15:58 PM
Ebi katsu curry udon with aburaage and shrooms. Super yum.
(https://i.imgur.com/l8Zia0m.jpg)
(https://i.imgur.com/xVldckn.jpg)
(https://i.imgur.com/l8Zia0m.jpg)
(https://i.imgur.com/xVldckn.jpg)
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on January 13, 2022, 05:09:57 PM
Post by: Muffin Man on January 13, 2022, 05:09:57 PM
very nice. I picked up some silken tofu yesterday but need to try that aburaage some day. Store was out of ebi or I would'a tried to mimic. Actually, I looked at the udon but didn't go for it...should'a!
keep 'em coming!, Chef.
keep 'em coming!, Chef.
Title: Re: Recipes--Your Specialty
Post by: RAGER on January 13, 2022, 05:42:17 PM
Post by: RAGER on January 13, 2022, 05:42:17 PM
Right on. Thanks!
A few years back I got into making my own buckwheat soba. I have the knife and spacing block and stuff. The noodles you buy usually have some wheat flour but I was trying with 100% buckwheat only. Very delicate. I was trying for something less lower on the glycemic index.
I've never made udon though so I'd like to try that. It's super simple but it's a process of course.
A few years back I got into making my own buckwheat soba. I have the knife and spacing block and stuff. The noodles you buy usually have some wheat flour but I was trying with 100% buckwheat only. Very delicate. I was trying for something less lower on the glycemic index.
I've never made udon though so I'd like to try that. It's super simple but it's a process of course.
Title: Re: Recipes--Your Specialty
Post by: RAGER on January 28, 2022, 07:19:31 PM
Post by: RAGER on January 28, 2022, 07:19:31 PM
So doenjang and butter is great sautéed with mushrooms and pasta. And then add some sour cream. Dang.
Title: Re: Recipes--Your Specialty
Post by: RAGER on May 21, 2022, 10:01:07 AM
Post by: RAGER on May 21, 2022, 10:01:07 AM
(https://i.imgur.com/fxMuSXv.jpg)
You can make a killer dressing out of all this. Mix the oils and vinegar as you would a vinaigrette then add the other things in whatever quantities you like. You can pan roast the white and black sesames before and grind a little or don't. Add some Kewpie to make creamy or don't. Add some Rooster sauce or don't.
It even makes cardboard taste great.
You can make a killer dressing out of all this. Mix the oils and vinegar as you would a vinaigrette then add the other things in whatever quantities you like. You can pan roast the white and black sesames before and grind a little or don't. Add some Kewpie to make creamy or don't. Add some Rooster sauce or don't.
It even makes cardboard taste great.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on May 23, 2022, 05:17:48 PM
Post by: Muffin Man on May 23, 2022, 05:17:48 PM
Oooh, great to have that recipe. I'm on the hunt for that tahini, I like that brand, hopefully we have it.
Title: Re: Recipes--Your Specialty
Post by: RAGER on June 07, 2022, 09:35:48 AM
Post by: RAGER on June 07, 2022, 09:35:48 AM
I've been watching these vids of this Abuela in Oaxaca cooking everything outside on her comal. Lots of inspiration like this dish I did yesterday.
Started the beans in the morning so they were long done. Next I started a mole'. Guajillos, ancho-pasillas, morita and a couple random dried chilies from my garden last year. Toasted sesame and pepitas, cumin, allspice (pimente grande), couple cloves, crushed chips, onion, garlic, pork fat and pork shoulder.
Did the mole ahead also so when I made the rice I could pull off some of the red fat to fry the raw rinsed and dried rice. Then I added just a touch of tomato paste and some mole' for flavor and color.
Add some peas, carrots, green beans, corn, diced onion and garlic to the rice. Frying the rice dry first gives a nice texture and keeps the grains separated.
(https://uploads.tapatalk-cdn.com/20220607/45d3db46398d782001045ebef07e5373.jpg)
Sent from my iPhone using Tapatalk
Started the beans in the morning so they were long done. Next I started a mole'. Guajillos, ancho-pasillas, morita and a couple random dried chilies from my garden last year. Toasted sesame and pepitas, cumin, allspice (pimente grande), couple cloves, crushed chips, onion, garlic, pork fat and pork shoulder.
Did the mole ahead also so when I made the rice I could pull off some of the red fat to fry the raw rinsed and dried rice. Then I added just a touch of tomato paste and some mole' for flavor and color.
Add some peas, carrots, green beans, corn, diced onion and garlic to the rice. Frying the rice dry first gives a nice texture and keeps the grains separated.
(https://uploads.tapatalk-cdn.com/20220607/45d3db46398d782001045ebef07e5373.jpg)
Sent from my iPhone using Tapatalk
Title: Re: Recipes--Your Specialty
Post by: RAGER on June 07, 2022, 09:36:57 AM
Post by: RAGER on June 07, 2022, 09:36:57 AM
On the side I just sliced some cucumbers and snow peas from the garden, drenched in lime juice and Tajin.
Sent from my iPhone using Tapatalk
Sent from my iPhone using Tapatalk
Title: Recipes--Your Specialty
Post by: RAGER on June 13, 2022, 12:48:28 PM
Post by: RAGER on June 13, 2022, 12:48:28 PM
Another great thing to do with makrut leaves.
Thua Thawt smun phrai. One of my favorite kap klaem.
Fried peanuts with chopped garlic, makrut leaves, dried chilies, dried shrimp and sea salt.
Sent from my iPhone using Tapatalk(https://uploads.tapatalk-cdn.com/20220613/4d2d65e0895d0beea3a573eb0ae2d78f.jpg)
Thua Thawt smun phrai. One of my favorite kap klaem.
Fried peanuts with chopped garlic, makrut leaves, dried chilies, dried shrimp and sea salt.
Sent from my iPhone using Tapatalk(https://uploads.tapatalk-cdn.com/20220613/4d2d65e0895d0beea3a573eb0ae2d78f.jpg)
Title: Re: Recipes--Your Specialty
Post by: Pissy on June 13, 2022, 01:38:25 PM
Post by: Pissy on June 13, 2022, 01:38:25 PM
That looks good.
Title: Re: Recipes--Your Specialty
Post by: RAGER on June 14, 2022, 10:46:50 AM
Post by: RAGER on June 14, 2022, 10:46:50 AM
Very addictive until you're not paying attention and get one of those chilis. That slows you down.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on June 21, 2022, 02:31:14 PM
Post by: Muffin Man on June 21, 2022, 02:31:14 PM
Speaking of chilis I tossed together a batch of chili crisp oil. This first batch was just tossed together but eventually I'll have a house specialty of sorts. I read the instructions after mixing everything and learned that the oil needed to be brought to its smoke-point first. And the flakes need to be warmed seperately, dry in the pan. I did that all backwards by mixing everything first, so a little re-work. I panned heated it all together in one go - didn't quite smoke it though, but hot. Worth it to have that aroma which was was quite inviting - a deep spicyness rather than lung-bursting. This stuff will go on almost everything!
From Mala:
Frangrant hot Thai chili flakes
Sichuan peppercorn (ground in morter & pestle)
Sichuan fermented black beans
Roasted Rapeseed oil (Caizaiyou)
Also:
Roasted Sesame oil
5-spice powder
Sichaun peppercorn powder (different brand)
Sesame seeds
Didn't put in any garlic or peanuts etc in this batch. But man this stuff is already doing the trick. I tumbled some crispy tater-tots in the pan to soak up the leftover. What a nice flavor.
(https://i.ibb.co/BBVTbzY/Untitledp.png)
black beans in there
(https://i.ibb.co/cc7r8RN/Untitleds.png)
ps. thanks to Rager for the various/previous tips. That morter and pestle is sure worth its weight! :D
From Mala:
Frangrant hot Thai chili flakes
Sichuan peppercorn (ground in morter & pestle)
Sichuan fermented black beans
Roasted Rapeseed oil (Caizaiyou)
Also:
Roasted Sesame oil
5-spice powder
Sichaun peppercorn powder (different brand)
Sesame seeds
Didn't put in any garlic or peanuts etc in this batch. But man this stuff is already doing the trick. I tumbled some crispy tater-tots in the pan to soak up the leftover. What a nice flavor.
(https://i.ibb.co/BBVTbzY/Untitledp.png)
black beans in there
(https://i.ibb.co/cc7r8RN/Untitleds.png)
ps. thanks to Rager for the various/previous tips. That morter and pestle is sure worth its weight! :D
Title: Re: Recipes--Your Specialty
Post by: RAGER on June 21, 2022, 10:32:39 PM
Post by: RAGER on June 21, 2022, 10:32:39 PM
Oh man!! That looks delicious. Good job on leaving out the nuts and seeds. Those can be adorned later. I'd a put the garlic though. And a total yes on the caiziyou. Makes a huge difference.
Title: Re: Recipes--Your Specialty
Post by: James1214 on June 25, 2022, 07:24:37 PM
Post by: James1214 on June 25, 2022, 07:24:37 PM
Fuck me, that looks awesome, I'm gonna have a fuckload of peppers this year from the garden, may have to do a version with all homegrown chili's.
Sent from my SM-N986U using Tapatalk
Sent from my SM-N986U using Tapatalk
Title: Recipes--Your Specialty
Post by: RAGER on July 05, 2022, 11:22:08 AM
Post by: RAGER on July 05, 2022, 11:22:08 AM
Chicharrones de carne. Small batch.
Start with some fatty pork shoulder chunks in a deep ish pot with some water and a punch of salt. Maybe a little oil too if it's not fatty enough. Crank the heat up fairly high. The fat will render out as the water cooks the pork and evaporates out. Then the pork will start frying in its own fat. You'll know when it's done cuz of the desired color. Yum. Add to your beans when they're cooking.
Sent from my iPhone using Tapatalk(https://uploads.tapatalk-cdn.com/20220705/1546f48c85f823311c5466bd078a07d2.jpg)
(https://uploads.tapatalk-cdn.com/20220705/ec9d2c9dcc7760dfe134d1a3b5a094fb.jpg)
(https://uploads.tapatalk-cdn.com/20220705/bef0e1a2fc619132cab0f6d2bfd6e478.jpg)
Start with some fatty pork shoulder chunks in a deep ish pot with some water and a punch of salt. Maybe a little oil too if it's not fatty enough. Crank the heat up fairly high. The fat will render out as the water cooks the pork and evaporates out. Then the pork will start frying in its own fat. You'll know when it's done cuz of the desired color. Yum. Add to your beans when they're cooking.
Sent from my iPhone using Tapatalk(https://uploads.tapatalk-cdn.com/20220705/1546f48c85f823311c5466bd078a07d2.jpg)
(https://uploads.tapatalk-cdn.com/20220705/ec9d2c9dcc7760dfe134d1a3b5a094fb.jpg)
(https://uploads.tapatalk-cdn.com/20220705/bef0e1a2fc619132cab0f6d2bfd6e478.jpg)
Title: Re: Recipes--Your Specialty
Post by: longviewcaps on July 11, 2022, 03:25:34 PM
Post by: longviewcaps on July 11, 2022, 03:25:34 PM
Quote from: Muffin Man on June 21, 2022, 02:31:14 PM
Speaking of chilis I tossed together a batch of chili crisp oil. This first batch was just tossed together but eventually I'll have a house specialty of sorts. I read the instructions after mixing everything and learned that the oil needed to be brought to its smoke-point first. And the flakes need to be warmed seperately, dry in the pan. I did that all backwards by mixing everything first, so a little re-work. I panned heated it all together in one go - didn't quite smoke it though, but hot. Worth it to have that aroma which was was quite inviting - a deep spicyness rather than lung-bursting. This stuff will go on almost everything!
From Mala:
Frangrant hot Thai chili flakes
Sichuan peppercorn (ground in morter & pestle)
Sichuan fermented black beans
Roasted Rapeseed oil (Caizaiyou)
Also:
Roasted Sesame oil
5-spice powder
Sichaun peppercorn powder (different brand)
Sesame seeds
Didn't put in any garlic or peanuts etc in this batch. But man this stuff is already doing the trick. I tumbled some crispy tater-tots in the pan to soak up the leftover. What a nice flavor.
(https://i.ibb.co/BBVTbzY/Untitledp.png)
black beans in there
(https://i.ibb.co/cc7r8RN/Untitleds.png)
ps. thanks to Rager for the various/previous tips. That morter and pestle is sure worth its weight! :D
Been looking for this recipe! Nice. Perfect dressing with any/all Asian style frozen dumplings/pot stickers i can find at the store.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on July 11, 2022, 10:49:48 PM
Post by: Muffin Man on July 11, 2022, 10:49:48 PM
Quote from: longviewcaps on July 11, 2022, 03:25:34 PM
Been looking for this recipe! Nice. Perfect dressing with any/all Asian style frozen dumplings/pot stickers i can find at the store.
Rager got me started, he's got the stuff down/pro grade. Go with the master, his method I think is on this thread not too far back.
Man, pot stickers and chili crisp! Bingo. I picked up some light soy for the first time and splash that over too. Works tremendous. Pot stickers, perogies, anything you name it. Light soy is great to have on hand. Get the good stuff if you can....Healthy Boy brand is good. They make a gorgeous vegetarian mushroom sauce. Get that, too. Probably have to have it shipped in but its a step way up from "you know who" at Krogers or whatever.
bon appétit
Title: Re: Recipes--Your Specialty
Post by: RAGER on July 14, 2022, 10:27:53 AM
Post by: RAGER on July 14, 2022, 10:27:53 AM
Khua haem pik kai. I've had this at the now defunct Pok Pok sister restaurant Whiskey Soda Lounge.
Wings marinated in fish sauce then wok fried off and browned first. Then a VERY rough "paste", but not really, virtually just pounded together, cilantro root, Thai chilis, black peppercorns, garlic, lemongrass, makrut leaves is added with some water to steam and deglaze. Last thing is to add holy basil and quick sauté. Should be fairly dry but I added a little water again to deglaze and make a little sauce to dip sticky rice in. Out fucking standing.
(https://i.imgur.com/6IOOedx.jpg)
Wings marinated in fish sauce then wok fried off and browned first. Then a VERY rough "paste", but not really, virtually just pounded together, cilantro root, Thai chilis, black peppercorns, garlic, lemongrass, makrut leaves is added with some water to steam and deglaze. Last thing is to add holy basil and quick sauté. Should be fairly dry but I added a little water again to deglaze and make a little sauce to dip sticky rice in. Out fucking standing.
(https://i.imgur.com/6IOOedx.jpg)
Title: Re: Recipes--Your Specialty
Post by: longviewcaps on July 14, 2022, 12:37:47 PM
Post by: longviewcaps on July 14, 2022, 12:37:47 PM
I'd say 90% of being a "Good Cook" is taking the time to source the best ingredients and buying the best quality cooking gear you can afford. Living in Longview is a small step down in availability compared to Portland, but i manage. Cannot wait to buy a house so i can stage a smoker again. Being a "Foodie" is alot like being an "Audiophile." Lols.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on July 14, 2022, 02:08:10 PM
Post by: Muffin Man on July 14, 2022, 02:08:10 PM
Quote from: RAGER on July 14, 2022, 10:27:53 AM
Khua haem pik kai.
epic. what a dish!
Title: Re: Recipes--Your Specialty
Post by: RAGER on July 15, 2022, 01:48:08 PM
Post by: RAGER on July 15, 2022, 01:48:08 PM
Thanks man. Amazing. In the rotation for sure.
Another batch of Japanese curry. I do a few different dishes with it.
This is over rice with stewed veg. Chilis and furikake.
(https://i.imgur.com/f5jTiDp.jpg)
Another batch of Japanese curry. I do a few different dishes with it.
This is over rice with stewed veg. Chilis and furikake.
(https://i.imgur.com/f5jTiDp.jpg)
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on July 16, 2022, 03:44:25 PM
Post by: Muffin Man on July 16, 2022, 03:44:25 PM
A question for RAGER, about your salt and pepper chicken. I've got the caizaiyou of course, and about 24hours ago I put fairly heavily salted chicken thighs, skin on, bone-in, in the refrigerator uncovered. So stoked to put a few on the Thai grill! but otherwise, how do I prepare the salt & pepper specialty? Thanks!
Title: Re: Recipes--Your Specialty
Post by: RAGER on July 16, 2022, 03:55:36 PM
Post by: RAGER on July 16, 2022, 03:55:36 PM
If you think they're too salty, rinse them and let air dry in fridge. Bring out to room temp for 1/2 to 2 hour. Rub with caiziyou and douse with black pepper. Grill baby grill.
Or skip that first step.
Try not to get too much char. You're looking for golden. It might take an hour of fussing
Or skip that first step.
Try not to get too much char. You're looking for golden. It might take an hour of fussing
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on July 16, 2022, 04:46:15 PM
Post by: Muffin Man on July 16, 2022, 04:46:15 PM
Ok thank you for that! - I'll rinse 1/2 of them and see what happens with the other 1/2.
Title: Re: Recipes--Your Specialty
Post by: RAGER on July 18, 2022, 11:51:25 AM
Post by: RAGER on July 18, 2022, 11:51:25 AM
So what's the verdict?
Same Japanese curry thinned with shiitake dashi with vegetables and thin udon.
(https://i.imgur.com/xcooA2o.jpg)
Same Japanese curry thinned with shiitake dashi with vegetables and thin udon.
(https://i.imgur.com/xcooA2o.jpg)
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on July 18, 2022, 03:13:43 PM
Post by: Muffin Man on July 18, 2022, 03:13:43 PM
Tasty, I think I got that 3 ingredient magic. I skipped step one didn't rinse the salt, skipped the grill, too hot, and browned them in cast iron on the stovetop. Then risky step of placing them on a bed of sauerkraut to finish in the oven in a bigger stainless pan. The kraut didn't hurt them and I wanted to use the kraut for later. Sauted some cabbgae in the cast iron drippings/caizaiyou, et voíla:
(https://i.ibb.co/N62ck0x/Untitled.jpg)
(https://i.ibb.co/N62ck0x/Untitled.jpg)
Title: Re: Recipes--Your Specialty
Post by: longviewcaps on July 20, 2022, 12:23:02 PM
Post by: longviewcaps on July 20, 2022, 12:23:02 PM
Food Porn>Porn.
So good. Taking notes, y'all. Cooking 'n killin' for yourself. The last and best indulgence for an old man.
So good. Taking notes, y'all. Cooking 'n killin' for yourself. The last and best indulgence for an old man.
Title: Re: Recipes--Your Specialty
Post by: RAGER on July 20, 2022, 02:51:40 PM
Post by: RAGER on July 20, 2022, 02:51:40 PM
Made another batch of nam prik kha.
(https://i.imgur.com/j5ajMvI.jpg)
(https://i.imgur.com/j5ajMvI.jpg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on July 20, 2022, 06:00:31 PM
Post by: RAGER on July 20, 2022, 06:00:31 PM
S??khorng h?m? ??ng
Baaa! It won't coney the transliteration. Sii khrong muu yang.
(https://i.imgur.com/TawdTYd.jpg)
Baaa! It won't coney the transliteration. Sii khrong muu yang.
(https://i.imgur.com/TawdTYd.jpg)
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on July 20, 2022, 06:35:38 PM
Post by: Muffin Man on July 20, 2022, 06:35:38 PM
Quote from: RAGER on July 20, 2022, 02:51:40 PM
Made another batch of nam prik kha.
(https://i.imgur.com/j5ajMvI.jpg)
this stuff looks alot like raw cacao nibs!
killer rib plate
Title: Re: Recipes--Your Specialty
Post by: RAGER on July 20, 2022, 06:48:55 PM
Post by: RAGER on July 20, 2022, 06:48:55 PM
Anything but. That's chilis, garlic, galangal, and lemongrass all pounded into a course paste then slowly stir and broken up in a pan over low heat. All told, it takes about 2 hours to make it.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on July 20, 2022, 07:43:02 PM
Post by: Muffin Man on July 20, 2022, 07:43:02 PM
Man, I gotta take a swing at a batch of that.
Title: Re: Recipes--Your Specialty
Post by: RAGER on July 21, 2022, 10:59:28 AM
Post by: RAGER on July 21, 2022, 10:59:28 AM
Here's the destructions.
(https://uploads.tapatalk-cdn.com/20220721/a985731d2e712dbd9c3d7e4a11067edb.jpg)
(https://uploads.tapatalk-cdn.com/20220721/3b1f5ce2e3449d932822f738cfe57da7.jpg)
(https://uploads.tapatalk-cdn.com/20220721/c537fb2db584b4bc8d3119515ab9ad54.jpg)
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(https://uploads.tapatalk-cdn.com/20220721/a985731d2e712dbd9c3d7e4a11067edb.jpg)
(https://uploads.tapatalk-cdn.com/20220721/3b1f5ce2e3449d932822f738cfe57da7.jpg)
(https://uploads.tapatalk-cdn.com/20220721/c537fb2db584b4bc8d3119515ab9ad54.jpg)
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Title: Re: Recipes--Your Specialty
Post by: Muffin Man on July 21, 2022, 03:04:45 PM
Post by: Muffin Man on July 21, 2022, 03:04:45 PM
Quote from: RAGER on July 21, 2022, 10:59:28 AM
Here's the destructions.
Very kind of you, chef. Thank you for those!
The grocery had lemongrass a little while back, I'll look soon. I've got guajillo until I find puya.
Now's a good time for me to go for a wok set and burner - figuring on the real high heat style carbon steel. I was looking and found wokshop. They also sell pickling jars.
Title: Re: Recipes--Your Specialty
Post by: RAGER on July 21, 2022, 04:46:37 PM
Post by: RAGER on July 21, 2022, 04:46:37 PM
If you find stock of lemongrass to be infrequent, buy a bunch and slice then freeze. It works well that way. Same with galangal. Buying frozen is ok too.
But for this recipe I stress not taking any liberties with the preparation. This is the way to get the proper profile. I don't always weigh things out but I do with this.
Also the puya chilis work much better than guajillo.
But for this recipe I stress not taking any liberties with the preparation. This is the way to get the proper profile. I don't always weigh things out but I do with this.
Also the puya chilis work much better than guajillo.
Title: Re: Recipes--Your Specialty
Post by: RAGER on July 24, 2022, 10:17:14 AM
Post by: RAGER on July 24, 2022, 10:17:14 AM
Rocked these nachos the other night.
(https://i.imgur.com/Vl7oYK3.jpg)
(https://i.imgur.com/Vl7oYK3.jpg)
Title: Re: Recipes--Your Specialty
Post by: James1214 on July 27, 2022, 12:31:06 AM
Post by: James1214 on July 27, 2022, 12:31:06 AM
No photos, but my whole grilled spatchcocked chicken game is on point. Summer begets taking shit to the grill, mainly since I don't wanna pay to run the AC (been up around 90-100 for a few weeks now) and also pay to run the oven and heating up the house. Whole chicken is my preferred preparation, cuz it's relatively inexpensive, and I'm too lazy to totally part out a bird.
My secret for the grill is to foil boat it, and go breast side down, so the fat renders, but stays in the foil and fries the skin all crispy like. At 350-ish on the grill it takes 45 mins for an average bird, rest for 10-15..... And that's all she wrote. I got a bunch of kudos last weekend folks said it was the best grilled chicken they've ever had, went on a camping trip and did 2 on my gas grill that's a part of my trailer (fancy pants I know). Anyways I'm digging it. Doing it pretty basic, salt, pepper, garlic powder, and a little paprika.
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My secret for the grill is to foil boat it, and go breast side down, so the fat renders, but stays in the foil and fries the skin all crispy like. At 350-ish on the grill it takes 45 mins for an average bird, rest for 10-15..... And that's all she wrote. I got a bunch of kudos last weekend folks said it was the best grilled chicken they've ever had, went on a camping trip and did 2 on my gas grill that's a part of my trailer (fancy pants I know). Anyways I'm digging it. Doing it pretty basic, salt, pepper, garlic powder, and a little paprika.
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Title: Re: Recipes--Your Specialty
Post by: RAGER on July 27, 2022, 02:22:08 PM
Post by: RAGER on July 27, 2022, 02:22:08 PM
Sounds like a great method. When I had a gas grill I'd turn on one side, put the spatchcock bird guts side down on the other side rotating until it was up to temp then flip it skin side down after basting to the hot side for the crisp.
Title: Re: Recipes--Your Specialty
Post by: RAGER on July 28, 2022, 12:09:26 PM
Post by: RAGER on July 28, 2022, 12:09:26 PM
Near 100 here lately so I've been prepping dinners in the morning.
Last night we had a riff on Cantonese lettuce. I added some ground pork, garden fresh beans and garden fresh La Rosa lettuce. Served with some warm rice.
(https://i.imgur.com/o0vpU6O.jpg)
(https://i.imgur.com/ClkVml2.jpg)
Last night we had a riff on Cantonese lettuce. I added some ground pork, garden fresh beans and garden fresh La Rosa lettuce. Served with some warm rice.
(https://i.imgur.com/o0vpU6O.jpg)
(https://i.imgur.com/ClkVml2.jpg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on August 02, 2022, 01:33:39 PM
Post by: RAGER on August 02, 2022, 01:33:39 PM
I enjoy making frittata. Great for using up odds and ends. This one is rather busy but with lots of veggies from the garden.
Yukon golds mandolin sliced on the bottom, broccoli, mushrooms, serranos, red pepper, scallions, baby squash, finochiona, Stilton, pecorino and red onions. All held together with six farm eggs from some friends chickens.
(https://i.imgur.com/Usb81BB.jpg)
Plated atop some garden fresh Willamette variety slicers and patio cukes.
(https://i.imgur.com/6VoQZWG.jpg)
Yukon golds mandolin sliced on the bottom, broccoli, mushrooms, serranos, red pepper, scallions, baby squash, finochiona, Stilton, pecorino and red onions. All held together with six farm eggs from some friends chickens.
(https://i.imgur.com/Usb81BB.jpg)
Plated atop some garden fresh Willamette variety slicers and patio cukes.
(https://i.imgur.com/6VoQZWG.jpg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on August 05, 2022, 08:24:39 PM
Post by: RAGER on August 05, 2022, 08:24:39 PM
I did something on a whim last night thereby possibly developing a technique at least new to me.
I sliced skinless chicken thighs and seasoned simply with s&p then seared them at not quite high heat. Then I sprinkled them with some flour and continued to moved them around constantly forming a kind of thin breading. Turned out really good.
I call them chicken pinky's cuz they're not quite as big as fingers. Imma make some tacos out of them tonight with roast green chilis and queso Oaxaca.
(https://uploads.tapatalk-cdn.com/20220806/746d167c4db0f4e43bb84d2985bea846.jpg)
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I sliced skinless chicken thighs and seasoned simply with s&p then seared them at not quite high heat. Then I sprinkled them with some flour and continued to moved them around constantly forming a kind of thin breading. Turned out really good.
I call them chicken pinky's cuz they're not quite as big as fingers. Imma make some tacos out of them tonight with roast green chilis and queso Oaxaca.
(https://uploads.tapatalk-cdn.com/20220806/746d167c4db0f4e43bb84d2985bea846.jpg)
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Title: Re: Recipes--Your Specialty
Post by: Pissy on August 07, 2022, 08:29:25 PM
Post by: Pissy on August 07, 2022, 08:29:25 PM
Wife just made amazing brussell sprouts. Roasted in olive oil, S&P split in half like normal. Put some burrata lumps in a bowl (im sure fresh mozz would work just as well) then toss the hot sprouts with it and drizzle with high test thick balsamic. Holy shit!
Title: Re: Recipes--Your Specialty
Post by: mortlock on August 07, 2022, 08:37:05 PM
Post by: mortlock on August 07, 2022, 08:37:05 PM
pics please.
Title: Re: Recipes--Your Specialty
Post by: Pissy on August 07, 2022, 08:56:58 PM
Post by: Pissy on August 07, 2022, 08:56:58 PM
None. It was gone before the legend began.
Title: Re: Recipes--Your Specialty
Post by: RAGER on August 08, 2022, 07:01:17 PM
Post by: RAGER on August 08, 2022, 07:01:17 PM
Make 'em with gnocchi and bacon.
Title: Re: Recipes--Your Specialty
Post by: Pissy on August 08, 2022, 08:03:51 PM
Post by: Pissy on August 08, 2022, 08:03:51 PM
We normally do bacon and onions in a cast iron skillet. This is better.
Gnocchi would be great with them though.
Gnocchi would be great with them though.
Title: Re: Recipes--Your Specialty
Post by: RAGER on August 08, 2022, 09:55:59 PM
Post by: RAGER on August 08, 2022, 09:55:59 PM
Astronomically.
Title: Re: Recipes--Your Specialty
Post by: RAGER on August 27, 2022, 10:05:08 AM
Post by: RAGER on August 27, 2022, 10:05:08 AM
Bucatini with a very rustic pesto with stuff from the garden.
House made nduja on ciabatta. I picked up some prosciutto ends and pieces and knew immediately I was making nduja.
Slighytly chilled cab franc from Cor cellars.
(https://i.imgur.com/PdtLrJI.jpg)
House made nduja on ciabatta. I picked up some prosciutto ends and pieces and knew immediately I was making nduja.
Slighytly chilled cab franc from Cor cellars.
(https://i.imgur.com/PdtLrJI.jpg)
Title: Re: Recipes--Your Specialty
Post by: James1214 on August 27, 2022, 11:29:35 PM
Post by: James1214 on August 27, 2022, 11:29:35 PM
Damn I have yet to really dig into sausage making, nduja is soooooo delicious.
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Title: Re: Recipes--Your Specialty
Post by: James1214 on August 27, 2022, 11:40:04 PM
Post by: James1214 on August 27, 2022, 11:40:04 PM
Processed 14 lbs of tomatoes today, skinned and diced for hot pack canning tomorrow. I always throw 2 cloves of garlic my jars before filling. Using citric acid as my acidifier, as it won out over lemon juice, and vinegar in the taste tests from last years batches.
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Title: Recipes--Your Specialty
Post by: RAGER on August 28, 2022, 12:36:05 PM
Post by: RAGER on August 28, 2022, 12:36:05 PM
Hoping to get a good tomato yield.
Making nduja is so easy. Literally all I did was fine chop prosciutto ends and pieces, same for Calabrian chilis, added some oil from the chilis and olive oil and smoked paprika. Blend in processor.(https://uploads.tapatalk-cdn.com/20220828/ea35b6c5db25a46d44b1b384bba549f5.jpg)
Making nduja is so easy. Literally all I did was fine chop prosciutto ends and pieces, same for Calabrian chilis, added some oil from the chilis and olive oil and smoked paprika. Blend in processor.(https://uploads.tapatalk-cdn.com/20220828/ea35b6c5db25a46d44b1b384bba549f5.jpg)
Title: Re: Recipes--Your Specialty
Post by: James1214 on August 29, 2022, 02:30:50 AM
Post by: James1214 on August 29, 2022, 02:30:50 AM
I'm gonna give it a go. Do you have a recipe?
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Title: Re: Recipes--Your Specialty
Post by: RAGER on August 29, 2022, 09:19:09 AM
Post by: RAGER on August 29, 2022, 09:19:09 AM
Nah you don't need a recipe. You've had it before. You'll know when you got it. Just use the stuff I mentioned. The brand of jarred chilis in oil is Tutto Calabria.
Title: Re: Recipes--Your Specialty
Post by: RAGER on August 29, 2022, 09:20:44 AM
Post by: RAGER on August 29, 2022, 09:20:44 AM
I've even used salami calabrese to get you close right off the bat.
Title: Re: Recipes--Your Specialty
Post by: James1214 on August 29, 2022, 03:48:25 PM
Post by: James1214 on August 29, 2022, 03:48:25 PM
I've got a few jars of Tutto Calabrian Chilis in the pantry.
And a dope local salumi maker that I can get some bits of cured meats from.
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Title: Re: Recipes--Your Specialty
Post by: RAGER on August 29, 2022, 06:36:11 PM
Post by: RAGER on August 29, 2022, 06:36:11 PM
You are off to the salumi races.
Title: Re: Recipes--Your Specialty
Post by: Pissy on August 29, 2022, 07:23:06 PM
Post by: Pissy on August 29, 2022, 07:23:06 PM
Ooh. I could do that with leftover bbq.
Title: Re: Recipes--Your Specialty
Post by: RAGER on August 29, 2022, 07:55:35 PM
Post by: RAGER on August 29, 2022, 07:55:35 PM
Totally. I could see those flavors working. Spread on toasted crusty bread, in pasta, on crackers etc....
You'll never buy it again.
You'll never buy it again.
Title: Re: Recipes--Your Specialty
Post by: mortlock on September 05, 2022, 07:45:25 PM
Post by: mortlock on September 05, 2022, 07:45:25 PM
i got my hands on one of the holy grails of rochester meat hot sauce recipes. Vic & Irvs. they went out of business a few years back after being around forever, which makes this all the more special. i got it from one of the managers at the amusement park. she used to work there. im pretty sure its authentic. ill know for sure when i make it.
(https://i.ibb.co/jbjfNpZ/Vic-Irv-hotsauce-recipe.jpg) (https://ibb.co/jbjfNpZ)
(https://i.ibb.co/yhMzwgQ/vic-irvs-2.jpg) (https://ibb.co/yhMzwgQ)
(https://i.ibb.co/jbjfNpZ/Vic-Irv-hotsauce-recipe.jpg) (https://ibb.co/jbjfNpZ)
(https://i.ibb.co/yhMzwgQ/vic-irvs-2.jpg) (https://ibb.co/yhMzwgQ)
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on September 05, 2022, 09:21:12 PM
Post by: Muffin Man on September 05, 2022, 09:21:12 PM
that is mindblowing.
Title: Re: Recipes--Your Specialty
Post by: RAGER on September 05, 2022, 09:23:08 PM
Post by: RAGER on September 05, 2022, 09:23:08 PM
That's awesome although it's written in an ancient script that I still have in my memory banks. I think I can make it out.
Title: Re: Recipes--Your Specialty
Post by: sleestak on September 06, 2022, 10:53:14 AM
Post by: sleestak on September 06, 2022, 10:53:14 AM
That's awesome morty. Obviously when you make it the taste test should be a DCS.
Title: Re: Recipes--Your Specialty
Post by: RAGER on September 15, 2022, 11:25:39 AM
Post by: RAGER on September 15, 2022, 11:25:39 AM
Soup'r good tomato soup last night with garden fresh 'maters.
Halve a bunch of tomatoes and quarter done onions. Grab damn near a bulb of garlic and just smash and peel. Throw a handful of basil in there along with a thousand thyme leaves freshly stripped from their wee branches. Toss it all with salt, evoo and fat Fresno pepper.
Roast on about 425 until it's all soft and a bit charred. Wazz it up in a blender with chicken stock and some heavy cream or even coconut milk. Let the blender go for 1 min plus. Real smooth. Heat through and garnish with chiffonades of basil evoo and pecorino.
(https://i.imgur.com/BzcUosp.jpeg)
Halve a bunch of tomatoes and quarter done onions. Grab damn near a bulb of garlic and just smash and peel. Throw a handful of basil in there along with a thousand thyme leaves freshly stripped from their wee branches. Toss it all with salt, evoo and fat Fresno pepper.
Roast on about 425 until it's all soft and a bit charred. Wazz it up in a blender with chicken stock and some heavy cream or even coconut milk. Let the blender go for 1 min plus. Real smooth. Heat through and garnish with chiffonades of basil evoo and pecorino.
(https://i.imgur.com/BzcUosp.jpeg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on September 16, 2022, 07:04:55 PM
Post by: RAGER on September 16, 2022, 07:04:55 PM
Think I'll do tomato soup again.
Title: Re: Recipes--Your Specialty
Post by: RAGER on September 16, 2022, 07:06:04 PM
Post by: RAGER on September 16, 2022, 07:06:04 PM
(https://uploads.tapatalk-cdn.com/20220916/e0cfab5946c4953f99768089203fde4f.jpg)
(https://uploads.tapatalk-cdn.com/20220916/15a20cf6d8f10f41366745f44a677e53.jpg)
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(https://uploads.tapatalk-cdn.com/20220916/15a20cf6d8f10f41366745f44a677e53.jpg)
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Title: Re: Recipes--Your Specialty
Post by: Pissy on September 16, 2022, 08:36:03 PM
Post by: Pissy on September 16, 2022, 08:36:03 PM
I understand now.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on September 16, 2022, 09:08:48 PM
Post by: Muffin Man on September 16, 2022, 09:08:48 PM
Beautiful roast. not peeled- question; what affect on the flavor profile does the skin have or do you remove b4 blending?
(trying to find the word for superfine blending, thought it was frappé, but seems not)
(trying to find the word for superfine blending, thought it was frappé, but seems not)
Title: Re: Recipes--Your Specialty
Post by: RAGER on September 17, 2022, 07:01:00 PM
Post by: RAGER on September 17, 2022, 07:01:00 PM
I don't mind the skins and seeds. It's part of the plant and adds a little body to it. If I were to do a real passata I would of course remove those things.
Title: Re: Recipes--Your Specialty
Post by: RAGER on October 29, 2022, 11:47:25 AM
Post by: RAGER on October 29, 2022, 11:47:25 AM
I don't do much Indian food cuz wifey doesn't much like the flavors but I stumbled on something kinda cool so I made it last night but with a nod to Thailand.
It's Coorgi style chicken masala. Coorg is in the state of Karnataka in the south of India and near their west coast. The masala has many if the usual suspects but also has a souring agent call kachampulli which of course I didn't have so going off the flavor profile I mixed tamarind paste water, fish sauce and black soy sauce. It turned out delicious and Kellie liked it even though it was a bit too spicy for her.
Served with saffron tinted jasmine rice and assorted phak sot and naam phrik kha. There's also a few wedges of pickled golden watermelon.
(https://i.imgur.com/F8U86nA.jpeg)
The meat turns out really dark because if the kachampulli.
(https://i.imgur.com/gFSZhDH.jpeg)
It's Coorgi style chicken masala. Coorg is in the state of Karnataka in the south of India and near their west coast. The masala has many if the usual suspects but also has a souring agent call kachampulli which of course I didn't have so going off the flavor profile I mixed tamarind paste water, fish sauce and black soy sauce. It turned out delicious and Kellie liked it even though it was a bit too spicy for her.
Served with saffron tinted jasmine rice and assorted phak sot and naam phrik kha. There's also a few wedges of pickled golden watermelon.
(https://i.imgur.com/F8U86nA.jpeg)
The meat turns out really dark because if the kachampulli.
(https://i.imgur.com/gFSZhDH.jpeg)
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on October 29, 2022, 02:24:36 PM
Post by: Muffin Man on October 29, 2022, 02:24:36 PM
terrific. The color on that chicken is out of this world.
Title: Re: Recipes--Your Specialty
Post by: RAGER on October 29, 2022, 02:34:19 PM
Post by: RAGER on October 29, 2022, 02:34:19 PM
Yeah it's a keeper. I've got enough masala seasoning left over to do another small batch. Maybe pork or drumsticks next.
Title: Re: Recipes--Your Specialty
Post by: renfield on November 04, 2022, 03:49:46 PM
Post by: renfield on November 04, 2022, 03:49:46 PM
"kachampulli which of course I didn't have"
nothing 'of course' about this from you my man!
nothing 'of course' about this from you my man!
Title: Re: Recipes--Your Specialty
Post by: RAGER on November 04, 2022, 10:30:10 PM
Post by: RAGER on November 04, 2022, 10:30:10 PM
Ha! Dude from India told me I'd never find that shit. I said "hold my IPA". Ahahahahwhaaah!
I know you got chops dude. Let's see more.
I know you got chops dude. Let's see more.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on November 05, 2022, 12:10:00 AM
Post by: Muffin Man on November 05, 2022, 12:10:00 AM
I asked the butcher to git me a roast with as much fat on as possible, for my Pissy slow cook pending. Yes I want the globs. He went to work and cut me a Chuck. I over-ordered having no idea whatsoever what a 4lb roast would look like - wait till you see it in the Gen Forii. It'll go in the Lodge in the oven. I may have to do two of them one now, one January 1st. Planning ahead! I've faking the consumé with Better Than Bouillon, or something on hand. I forgot the giardiniero so will make another trip in town for that. I have everything else but will have to use bogus-rolls.
Title: Re: Recipes--Your Specialty
Post by: RAGER on November 05, 2022, 07:34:47 PM
Post by: RAGER on November 05, 2022, 07:34:47 PM
Is this happening today?
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on November 05, 2022, 08:43:13 PM
Post by: Muffin Man on November 05, 2022, 08:43:13 PM
No, not yet, still have to get giardiniera. That's okay I can also add something else if you have an idea. Gale force winds fell a telephone pole across main street and took out the grocery store, bank, gas. The backup generator at the grocery store failed so it's closed. The trucks are busy in Bellingham
Store has the ubiquitous mezzetta brand, not too excited about that one. I could make a road trip to get something better if you recommend doing so.
I'll get some consommé too, they have campbell's I think.
I asked the butcher for extra fat but I guess it doesn't come in that way. 4pounder:
(https://i.ibb.co/9ZQP8kf/Untitledr.jpg)
(https://i.ibb.co/VW0TvQ5/Untitledr.jpg)
Store has the ubiquitous mezzetta brand, not too excited about that one. I could make a road trip to get something better if you recommend doing so.
I'll get some consommé too, they have campbell's I think.
I asked the butcher for extra fat but I guess it doesn't come in that way. 4pounder:
(https://i.ibb.co/9ZQP8kf/Untitledr.jpg)
(https://i.ibb.co/VW0TvQ5/Untitledr.jpg)
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on November 05, 2022, 09:01:02 PM
Post by: Muffin Man on November 05, 2022, 09:01:02 PM
They have these over yonder in Canada. No giardiniera though seen online. I'll get some of their beef some time. Onions most definitely just to have on hand, 4-pack of those if they're good.
(https://i.ibb.co/vV93FWm/Screen-Shot-2022-11-05-at-5-54-02-PM.png)
(https://i.ibb.co/r27wdfB/Screen-Shot-2022-11-05-at-5-51-50-PM.png)
ps. I can special order from their butcher, extra fat. Good for the cranium.
(https://i.ibb.co/vV93FWm/Screen-Shot-2022-11-05-at-5-54-02-PM.png)
(https://i.ibb.co/r27wdfB/Screen-Shot-2022-11-05-at-5-51-50-PM.png)
ps. I can special order from their butcher, extra fat. Good for the cranium.
Title: Re: Recipes--Your Specialty
Post by: Pissy on November 05, 2022, 11:00:11 PM
Post by: Pissy on November 05, 2022, 11:00:11 PM
Hell yes!
Title: Re: Recipes--Your Specialty
Post by: RAGER on November 05, 2022, 11:10:50 PM
Post by: RAGER on November 05, 2022, 11:10:50 PM
Mezzetta will work I think. Or you could just use pepperoncinis
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on November 05, 2022, 11:20:33 PM
Post by: Muffin Man on November 05, 2022, 11:20:33 PM
i jar of each, per Pissy recipé. I was going to make my own consomé but decided I best not muck about. If I see Campbells' I'll stock up. That time of year holidays and such. haha
Title: Re: Recipes--Your Specialty
Post by: RAGER on November 05, 2022, 11:40:27 PM
Post by: RAGER on November 05, 2022, 11:40:27 PM
I'd go for Swanson over Campbell's.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on November 06, 2022, 12:01:09 AM
Post by: Muffin Man on November 06, 2022, 12:01:09 AM
most appreciated! I hope they have it.
Title: Re: Recipes--Your Specialty
Post by: Pissy on November 06, 2022, 09:52:38 AM
Post by: Pissy on November 06, 2022, 09:52:38 AM
Either will work. Swanson is probably better. I wouldn't entertain bouillon over consommé when it's so easy to get, personally. Also I see Mezzetta has Chicago style giardiniera. I've never had that, only the type with the basic cauliflower and carrots. Might be fun to try if you can find it.
How is your crockpot game? 4lbs would be pretty big for mine.
How is your crockpot game? 4lbs would be pretty big for mine.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on November 06, 2022, 02:38:34 PM
Post by: Muffin Man on November 06, 2022, 02:38:34 PM
I need to get a plugin crock, I'll be using a Lodge 9qt dutch oven and oops running up the electric bill if it takes 8-10 hours. I might do 1/2 now 1/2 later. Off to the store now!
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on November 06, 2022, 04:23:59 PM
Post by: Muffin Man on November 06, 2022, 04:23:59 PM
No Swanson Consommé on the shelf I got the Campbell's. Plenty of other beef broth's - cooking broth, other names of broth's, bone broth etc.
Oven is at 350....what temp should I lower it to? after an hour at 350 (dutch oven outside surface is 280) I lowered oven to 235. hmmmm, dunno. It already smells amazing!
(https://i.ibb.co/vBK1hwc/m.jpg)
(https://i.ibb.co/925fHxJ/it.jpg)
(https://i.ibb.co/r72FHtN/g.jpg)
Oven is at 350....what temp should I lower it to? after an hour at 350 (dutch oven outside surface is 280) I lowered oven to 235. hmmmm, dunno. It already smells amazing!
(https://i.ibb.co/vBK1hwc/m.jpg)
(https://i.ibb.co/925fHxJ/it.jpg)
(https://i.ibb.co/r72FHtN/g.jpg)
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on November 06, 2022, 04:26:23 PM
Post by: Muffin Man on November 06, 2022, 04:26:23 PM
I got an Italian packet but also have the no-salt pictured. Pissy, would you recommend one over the other? edit. I used the Italian packet.
(https://i.ibb.co/qkNxTXf/itb.jpg) (https://ibb.co/qkNxTXf)(https://i.ibb.co/F8LKjxb/kb.jpg) (https://ibb.co/F8LKjxb)
2 jars of giardiniero. 2 cans broth. I forgot the pepperoncini but added them after everything else. Man, that consommé kinda stinks. I would not want to go near that factory!
4lb'r loaded in the 9qt - the whole magilla
(https://i.ibb.co/60Q2cVt/b.jpg)
(https://i.ibb.co/qkNxTXf/itb.jpg) (https://ibb.co/qkNxTXf)(https://i.ibb.co/F8LKjxb/kb.jpg) (https://ibb.co/F8LKjxb)
2 jars of giardiniero. 2 cans broth. I forgot the pepperoncini but added them after everything else. Man, that consommé kinda stinks. I would not want to go near that factory!
4lb'r loaded in the 9qt - the whole magilla
(https://i.ibb.co/60Q2cVt/b.jpg)
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on November 06, 2022, 07:07:21 PM
Post by: Muffin Man on November 06, 2022, 07:07:21 PM
I took a peek at 2.5 hours. It shrunk and is floating. I flipped it. Hard as a rubber ball. Dutch surface is 218F. Pretty low temp? (lol, I lowered the oven to 225, might land at 210ish) I'll take another peek at the 7 hour mark. Rolls on standby. The house smells real good, beefy but a little vinegary.
(https://i.ibb.co/XxYx2Rs/p.jpg)
(https://i.ibb.co/XxYx2Rs/p.jpg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on November 06, 2022, 07:32:49 PM
Post by: RAGER on November 06, 2022, 07:32:49 PM
Google says crockpots run between 170°-280° FYI.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on November 06, 2022, 07:53:45 PM
Post by: Muffin Man on November 06, 2022, 07:53:45 PM
well thank you for that! Lodge cast iron outside surface is at 225. haha I lowered the oven again to 205 lemme see where that lands. I doubt if I'm ruining anything but let's call this a trial run.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on November 06, 2022, 09:02:38 PM
Post by: Muffin Man on November 06, 2022, 09:02:38 PM
lowered dial to 200F, the Lodge cast iron is at 210F. Tweezing it. I feel good now.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on November 06, 2022, 09:07:06 PM
Post by: Muffin Man on November 06, 2022, 09:07:06 PM
Should I drop some golden potato (whole unpeeled) in the bath after I pull the roast?
I think I might do that also some quartered onion too boot. There is, though, the question about gravy, how best to use the jus. Or do I toss the jus? ps. the jus is super intense so hmmm, kinda concentrated to the max, and salty I'd guess. I'll spoon some and see. Hints appreciated. Is blending it down and filtering something to consider? I could freeze it I guess.
I think I might do that also some quartered onion too boot. There is, though, the question about gravy, how best to use the jus. Or do I toss the jus? ps. the jus is super intense so hmmm, kinda concentrated to the max, and salty I'd guess. I'll spoon some and see. Hints appreciated. Is blending it down and filtering something to consider? I could freeze it I guess.
Title: Re: Recipes--Your Specialty
Post by: RAGER on November 06, 2022, 09:43:57 PM
Post by: RAGER on November 06, 2022, 09:43:57 PM
Don't Chuck it. Firstly it's for dunking your sandwich in and can be used for all sorts of stuff. Gravies, soup bases etc....
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on November 06, 2022, 09:56:18 PM
Post by: Muffin Man on November 06, 2022, 09:56:18 PM
Thanks, chef. I shall retain it as liquid gold.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on November 06, 2022, 10:05:46 PM
Post by: Muffin Man on November 06, 2022, 10:05:46 PM
cast iron doing its thing, retaining heat. Lodge surface at 212F. Oven dial at 200. Next time I'll preheat lower than the 350 I started at. Doubt if I have a problem, just dialing in.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on November 07, 2022, 12:43:40 AM
Post by: Muffin Man on November 07, 2022, 12:43:40 AM
nope. thready, dry, sandpaper. garbage-in, garbage-out. It's not that bad but c'mon
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on November 07, 2022, 12:58:04 AM
Post by: Muffin Man on November 07, 2022, 12:58:04 AM
(https://i.ibb.co/mTyBT2J/Untitleid.jpg)
it's good. more to do. not worth the hassle
it's good. more to do. not worth the hassle
Title: Re: Recipes--Your Specialty
Post by: RAGER on November 07, 2022, 09:45:26 AM
Post by: RAGER on November 07, 2022, 09:45:26 AM
I was wondering what time you'd actually get to eat some.
Title: Re: Recipes--Your Specialty
Post by: Pissy on November 07, 2022, 12:55:12 PM
Post by: Pissy on November 07, 2022, 12:55:12 PM
Man, sorry I stepped away from the thread yesterday.
Looks like you didn't care for it. That sucks. I love it when I do it. I wonder where all the salt came from. The two cans of consommé, sure. But the giardiniera and pepperocinis shouldn't have much.
Sorry is was below expectations.
In the oven I'd do 225 for about 12hrs I guess. Looking at those pepperocinis I'd probably have cut the stems off too.
But it looks like mine, that's for sure.
Looks like you didn't care for it. That sucks. I love it when I do it. I wonder where all the salt came from. The two cans of consommé, sure. But the giardiniera and pepperocinis shouldn't have much.
Sorry is was below expectations.
In the oven I'd do 225 for about 12hrs I guess. Looking at those pepperocinis I'd probably have cut the stems off too.
But it looks like mine, that's for sure.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on November 08, 2022, 01:19:54 AM
Post by: Muffin Man on November 08, 2022, 01:19:54 AM
No, no! All good Pissy. I think I wrecked my pallet with 86 sinlge malt. I def love the recipe and I'll make another asap. The weak link is my beef source, no matter the cut, even ground, has been a problem with the supplier the grocer/butcher uses - Imma guess they buy off-off low-low (garbage). So its that. I will either get some upscale grocer supply I have on tap, or Costco, both are good. Can't wait to make it again and also with a new seasoning packet and new consommé. I'm in it for the long haul.
I froze the batch last night, maybe it'll break it down, dunno, but I'll be thawing for tacos! Can't wait and Pissy, thanks again.
I froze the batch last night, maybe it'll break it down, dunno, but I'll be thawing for tacos! Can't wait and Pissy, thanks again.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on November 08, 2022, 06:33:03 PM
Post by: Muffin Man on November 08, 2022, 06:33:03 PM
reheated. lentil soup with a cap of smoked provolone, 10oz of beef over that. I thought the beef would stay in one place but it mixed in. no problem ladled onto a crispy chewy roll with some butter. its not salty, in fact it needs some seasoning but for next time. fun eats.
(https://i.ibb.co/M8SgnN2/m.jpg)
(https://i.ibb.co/M8SgnN2/m.jpg)
Title: Re: Recipes--Your Specialty
Post by: mortlock on November 08, 2022, 09:32:01 PM
Post by: mortlock on November 08, 2022, 09:32:01 PM
that gets a 5 star yelp review.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on November 30, 2022, 02:40:45 PM
Post by: Muffin Man on November 30, 2022, 02:40:45 PM
on a mission to revive the old (1950's) sourdough. there's alotta science (under microscope I'd assume) going on here, then there's some mystery to it and part of it has me baffled. But there is forward progress. stay-tuned if all goes well (it's going okay so far).
various concentrations but of all the same ingredients in effort to get it out of hybernation; starter, flour, water. 70-80F.
(https://i.ibb.co/PQZY4hM/sd.jpg)
various concentrations but of all the same ingredients in effort to get it out of hybernation; starter, flour, water. 70-80F.
(https://i.ibb.co/PQZY4hM/sd.jpg)
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on November 30, 2022, 02:45:06 PM
Post by: Muffin Man on November 30, 2022, 02:45:06 PM
i gotta get this stuff charged for a santa present to Rochester
Title: Re: Recipes--Your Specialty
Post by: Pissy on November 30, 2022, 06:22:56 PM
Post by: Pissy on November 30, 2022, 06:22:56 PM
Put some whole wheat flour in and make sure the water is bottled. I use a 1:1 ratio by weight of water to flour. I think that's called 100% hydration.
Title: Re: Recipes--Your Specialty
Post by: RAGER on November 30, 2022, 06:30:50 PM
Post by: RAGER on November 30, 2022, 06:30:50 PM
Don't be poolish.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on November 30, 2022, 07:56:36 PM
Post by: Muffin Man on November 30, 2022, 07:56:36 PM
Quote from: Pissy on November 30, 2022, 06:22:56 PM
Put some whole wheat flour in and make sure the water is bottled. I use a 1:1 ratio by weight of water to flour. I think that's called 100% hydration.
Pissy, thanks. Yes, bottled water - I tried Pellegrino, might have almost killed it due to sulpher or whatver is in there? (I let it set out overnight to gas-off). Anyway, I went to the store for the gallon drinking water. Going great now!
Went plain flour (organic) white since I read that flour will affect the strain/taste so wanted the most neutral. At one point last year I did buckwheat init but that was on a whim..but the buckwheat is still in the (hybernating) starter now. no way to undo it. Since this is a revival project to get back to the base I went white/neautral as possible.
Once the recovery is complete I'll do some wheat, buckwheat... any and all other takers welcome!
I have bread to make for December gifts.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on November 30, 2022, 08:08:25 PM
Post by: Muffin Man on November 30, 2022, 08:08:25 PM
Quote from: Pissy on November 30, 2022, 06:22:56 PM
Put some whole wheat flour in and make sure the water is bottled. I use a 1:1 ratio by weight of water to flour. I think that's called 100% hydration.
1:1, I did try that. Now I'm at 4-5-6 flour: to 1 water to: 1 starter. It seems to me the big key is temperature and feeding schedule. The temp really makes the trick so far. Feeding can be 4 hours, even if it looks dormant. or it could be 12 hours. So many differing suggestions that I got corn-fused. By weight, by volume, this and that. Filtered water and temp, though, got it. Thank god it's actively recovering. I'll send you some once it's bodacious, if you want. 70 year strain, boss.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on December 01, 2022, 02:21:31 AM
Post by: Muffin Man on December 01, 2022, 02:21:31 AM
another feed; which is previous starter 1:part, new water 2ish3, new flour 4ish5. call it 1:3:5. none sense to it just a "feel" for how goopy it is (5 differing jars, can't lose). No digital scale might sink me, totally eye-ball and by "gut" sheer guts. Stirring with a bamboo chopstick, of course. I have it down to 5 jars since (paranoia): labelled 1, 2, 3, and a, b. now at 1++, 2++ since fed thrice, per. a and b is backup, aka toss-off, every feed gets its previous feed half tossed (toss half, use half, says internet). a is always a and b is always b,for backup, and complication, i think, but who cares. So 5 jars now on the hearth steady at 72-78F deg. Put em to bed overnight, back in 12 hours for brekie, and a +. do androids dream of electric sheep...This is one trick we have over robots..if the operator gets it correct...
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on December 01, 2022, 07:08:02 PM
Post by: Muffin Man on December 01, 2022, 07:08:02 PM
feed 4. One of the jars at 1:1:1. No sense in having this many jars except that it keeps batches small. Bubbles, and they're starting to rise. Slow going but its going.
(https://i.ibb.co/pRQj0NR/4.jpg)
(https://i.ibb.co/pRQj0NR/4.jpg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on December 03, 2022, 11:56:53 PM
Post by: RAGER on December 03, 2022, 11:56:53 PM
I'm interested but I don't have anything to add. I love bread and the process but I don't eat much of it.
Title: Re: Recipes--Your Specialty
Post by: RAGER on December 04, 2022, 12:39:02 AM
Post by: RAGER on December 04, 2022, 12:39:02 AM
Quick solo dinner. Japanese style.
Rice out of the warmer, smoked turkey mixed with soy sauce, butter, horseradish , oyster sauce, scallions. Topped with sriracha, Kewpie mayo and wasabi furikake. Oishi!!
(https://i.imgur.com/v94XnDG.jpeg)
Rice out of the warmer, smoked turkey mixed with soy sauce, butter, horseradish , oyster sauce, scallions. Topped with sriracha, Kewpie mayo and wasabi furikake. Oishi!!
(https://i.imgur.com/v94XnDG.jpeg)
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on December 04, 2022, 10:52:27 PM
Post by: Muffin Man on December 04, 2022, 10:52:27 PM
Nice dinner! I've yet to try Kewpie but it's on the list. Looking at your dish there, I'll be picking a couple squeeze bottles too.
Title: Re: Recipes--Your Specialty
Post by: RAGER on December 11, 2022, 12:11:08 PM
Post by: RAGER on December 11, 2022, 12:11:08 PM
I like to dress it Okonomiyaki style.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on December 11, 2022, 01:18:51 PM
Post by: Muffin Man on December 11, 2022, 01:18:51 PM
Hai
Title: Re: Recipes--Your Specialty
Post by: RAGER on December 15, 2022, 11:08:51 AM
Post by: RAGER on December 15, 2022, 11:08:51 AM
Nidi di rondine.
(https://i.imgur.com/M6LhryO.jpeg)
(https://i.imgur.com/33np6WO.jpeg)
It's basically rolled up strips of pasta with stuff in them, sliced and baked in bechamel/mornay.
Don't have a pasta roller anymore so I used parcooked lasagna noodles. Spread a pecorino mornay on them and layered ham and fontina. Rolled them up and sat on end in a baking dish with butter and then the mornay. Topped with a little mozzarella and red sauce. Baked 356° for about 40 min.
I'll do it just a bit different next time. I think I can find fresh pasta sheets or I can borrow a pasta roller.
You can use prosciutto, mushrooms, roasted eggplant, roasted garlic, emmentaler...etc. or combinations.
(https://i.imgur.com/M6LhryO.jpeg)
(https://i.imgur.com/33np6WO.jpeg)
It's basically rolled up strips of pasta with stuff in them, sliced and baked in bechamel/mornay.
Don't have a pasta roller anymore so I used parcooked lasagna noodles. Spread a pecorino mornay on them and layered ham and fontina. Rolled them up and sat on end in a baking dish with butter and then the mornay. Topped with a little mozzarella and red sauce. Baked 356° for about 40 min.
I'll do it just a bit different next time. I think I can find fresh pasta sheets or I can borrow a pasta roller.
You can use prosciutto, mushrooms, roasted eggplant, roasted garlic, emmentaler...etc. or combinations.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on December 16, 2022, 12:24:26 AM
Post by: Muffin Man on December 16, 2022, 12:24:26 AM
Nice one, beautiful plating. Ah, so, parboil the lasagna...I'll do that soon.
Title: Re: Recipes--Your Specialty
Post by: Pissy on December 16, 2022, 07:22:43 AM
Post by: Pissy on December 16, 2022, 07:22:43 AM
356° is precision. ;D
Title: Re: Recipes--Your Specialty
Post by: RAGER on December 16, 2022, 09:43:12 AM
Post by: RAGER on December 16, 2022, 09:43:12 AM
Quote from: Pissy on December 16, 2022, 07:22:43 AM
356° is precision. ;D
Equates to 180° C
Title: Re: Recipes--Your Specialty
Post by: RAGER on December 17, 2022, 11:47:54 AM
Post by: RAGER on December 17, 2022, 11:47:54 AM
Did a riff on Philly pork sandwich.
(https://i.imgur.com/ZVLnzER.jpeg)
Three stage pork cook.
Dry brine for a few hours. Make a paste of a little salt, garlic, oregano , thyme, rosemary. Rub pork all over.
Lay pork on a bed of rough chop mirepoix. Roast un covered at 400-ish for about a half hour to get a nice crust. Lower heat to 325, add some stock and white wine, cover go another hour and a half if you use a small shoulder section or more if you're doing a 6 pounder.
Remove meat and slice. Yes it's hot and you could wait but I didn't cuz it was already 4:30.
Add sliced meat back in and add a little more stock. Cover and reduce heat to 275. Let go another hour.
Assemble as you would with sautéed broccolini or raab if you have it.
I used some pickled jalapeños and it's not a bad thing if some of that mirepoix gets on the sandwich too.
(https://i.imgur.com/ZVLnzER.jpeg)
Three stage pork cook.
Dry brine for a few hours. Make a paste of a little salt, garlic, oregano , thyme, rosemary. Rub pork all over.
Lay pork on a bed of rough chop mirepoix. Roast un covered at 400-ish for about a half hour to get a nice crust. Lower heat to 325, add some stock and white wine, cover go another hour and a half if you use a small shoulder section or more if you're doing a 6 pounder.
Remove meat and slice. Yes it's hot and you could wait but I didn't cuz it was already 4:30.
Add sliced meat back in and add a little more stock. Cover and reduce heat to 275. Let go another hour.
Assemble as you would with sautéed broccolini or raab if you have it.
I used some pickled jalapeños and it's not a bad thing if some of that mirepoix gets on the sandwich too.
Title: Re: Recipes--Your Specialty
Post by: James1214 on February 13, 2023, 10:53:55 PM
Post by: James1214 on February 13, 2023, 10:53:55 PM
Not a specialty per se but I made Juicy Lucy's tonight and fuck.... I love that style of burger. Makes me think of touring and eating all the cheese Minnesota and Wisconsin had to offer.
Title: Re: Recipes--Your Specialty
Post by: RAGER on February 18, 2023, 06:38:51 PM
Post by: RAGER on February 18, 2023, 06:38:51 PM
Fuck yes James. Sounds bitchin.
Made a jar of salsita de arbol. Here's the process in picture form. (https://uploads.tapatalk-cdn.com/20230218/17a86d793666a489bbd7b4b7b8b0ac96.jpg)
(https://uploads.tapatalk-cdn.com/20230218/ec72436d4557fdc13d11755df151a2b3.jpg)
(https://uploads.tapatalk-cdn.com/20230218/3e599c42d65232a291ee68c270564334.jpg)
(https://uploads.tapatalk-cdn.com/20230218/f8c340a95d0241e4192a1641d0c6eb08.jpg)
(https://uploads.tapatalk-cdn.com/20230218/accba6d3e762378bd88d1850870364a9.jpg)
Sent from my iPhone using Tapatalk
Made a jar of salsita de arbol. Here's the process in picture form. (https://uploads.tapatalk-cdn.com/20230218/17a86d793666a489bbd7b4b7b8b0ac96.jpg)
(https://uploads.tapatalk-cdn.com/20230218/ec72436d4557fdc13d11755df151a2b3.jpg)
(https://uploads.tapatalk-cdn.com/20230218/3e599c42d65232a291ee68c270564334.jpg)
(https://uploads.tapatalk-cdn.com/20230218/f8c340a95d0241e4192a1641d0c6eb08.jpg)
(https://uploads.tapatalk-cdn.com/20230218/accba6d3e762378bd88d1850870364a9.jpg)
Sent from my iPhone using Tapatalk
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on February 18, 2023, 07:04:25 PM
Post by: Muffin Man on February 18, 2023, 07:04:25 PM
holy smokes nice color. lemme get started...I have that vinegar and everything else except maybe the arbol, but I have other dried chilies that need usin'. no whole garlic but I have the jar, chopped variety. Is there water in there too? or just vinegar. That's a good sized jar of the stuff.
Title: Re: Recipes--Your Specialty
Post by: RAGER on February 18, 2023, 07:52:28 PM
Post by: RAGER on February 18, 2023, 07:52:28 PM
You CAN add a little water if you're using bigger chilis and you've soaked them after roasting briefly (see original RAGER Mexican chili paste from years past) but not totally necessary. However , while blending I'd add some oil to emulsify. Note, there's tomato in there too. Again not necessary especially if you want fire in a bottle. Don't forget the salt too. It tempers and balances heat. Bit of vinegar is a must.
Sent from my iPhone using Tapatalk
Sent from my iPhone using Tapatalk
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on February 18, 2023, 08:40:47 PM
Post by: Muffin Man on February 18, 2023, 08:40:47 PM
oh boy, batch already done! No salt, no soak, no tomats. Total wing-job since I wanted to get right at it.
Dried Chile pods no soak incl. seeds no stems no strain
1ea Pasilla-Ancho
1ea Guajillo
1 lot Arbol
3/4 white onion
Tbsp garlic chopped from jar
Thai vinegar the one RAGER showed
Avocado oil to sauté short simmmer no lid til garlic brown, oops, off heat.
Electric food prepper to blend, pouring in more avacado oil. Why not some peanut oil too. Pouring in some more Thai vinegar. Why not some sweet rice vinegar too.
Water, 3-4oz just to open it up, kinda paste-y. Now good.
It tastes really good. Really! Brownish color, camera flash hypes it a bit.
Will see what happens when it cools but golly not a bad 1st batch.
I appreciate the inspiration Chef RAGER
(https://i.ibb.co/gVdvZ3j/pan.jpg)
(https://i.ibb.co/Z2Jdr4J/jar.jpg)
14oz
Dried Chile pods no soak incl. seeds no stems no strain
1ea Pasilla-Ancho
1ea Guajillo
1 lot Arbol
3/4 white onion
Tbsp garlic chopped from jar
Thai vinegar the one RAGER showed
Avocado oil to sauté short simmmer no lid til garlic brown, oops, off heat.
Electric food prepper to blend, pouring in more avacado oil. Why not some peanut oil too. Pouring in some more Thai vinegar. Why not some sweet rice vinegar too.
Water, 3-4oz just to open it up, kinda paste-y. Now good.
It tastes really good. Really! Brownish color, camera flash hypes it a bit.
Will see what happens when it cools but golly not a bad 1st batch.
I appreciate the inspiration Chef RAGER
(https://i.ibb.co/gVdvZ3j/pan.jpg)
(https://i.ibb.co/Z2Jdr4J/jar.jpg)
14oz
Title: Re: Recipes--Your Specialty
Post by: RAGER on February 18, 2023, 09:32:19 PM
Post by: RAGER on February 18, 2023, 09:32:19 PM
Right on. Curious how hot it is. I'd add salt
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on February 18, 2023, 10:09:46 PM
Post by: Muffin Man on February 18, 2023, 10:09:46 PM
as of now it's super mild. It does need salt. I'll see where its at tomorrow but nothing hot, about 3/4 strength of Tabasco. It has a fruitiness to it, not mango, but something. Probably the jar garlic and rice vinegar but I only put a tiny amount of that. Oh! I sautéed in some Mexican oregano too. A bit much of that, maybe that has an affect.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on February 19, 2023, 03:22:33 PM
Post by: Muffin Man on February 19, 2023, 03:22:33 PM
it held, didn't seperate at all overnight. This stuff is delish. I think the hint of sweetness is coming from the onion as well as the (sweet)vinegar. Low heat/scoville but it hangs on, and on.
I'm going to make more and gift it to my salsa peeps. So glad you brought this recipe up, RAGER. Although I'm off recipe now, and since I'm out on a limb I dropped some fermented soy bean to get the salt. Might not work, but it might. Can't hurt.
(https://i.ibb.co/2g5MzkB/ssb.jpg)
(https://i.ibb.co/jWCy0jF/sb.jpg)
I'm going to make more and gift it to my salsa peeps. So glad you brought this recipe up, RAGER. Although I'm off recipe now, and since I'm out on a limb I dropped some fermented soy bean to get the salt. Might not work, but it might. Can't hurt.
(https://i.ibb.co/2g5MzkB/ssb.jpg)
(https://i.ibb.co/jWCy0jF/sb.jpg)
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on February 19, 2023, 03:44:07 PM
Post by: Muffin Man on February 19, 2023, 03:44:07 PM
ended up here (fresh out of buns) w/Kulshan IPA.
(https://i.ibb.co/0rtfpg1/bbr.jpg) (https://ibb.co/BBNgHXv)
(https://i.ibb.co/DDqhx8J/br.jpg) (https://ibb.co/MDXrYGv)
(https://i.ibb.co/0rtfpg1/bbr.jpg) (https://ibb.co/BBNgHXv)
(https://i.ibb.co/DDqhx8J/br.jpg) (https://ibb.co/MDXrYGv)
Title: Re: Recipes--Your Specialty
Post by: mortlock on February 19, 2023, 10:46:42 PM
Post by: mortlock on February 19, 2023, 10:46:42 PM
holy shit that looks amazing.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on February 19, 2023, 11:47:19 PM
Post by: Muffin Man on February 19, 2023, 11:47:19 PM
I wanted to send you some salsa, mort. It's pretty good. That bruggle needed more salsa though...I had imagined a flood of it, should have, but held back for burg-1. You can make this stuff too easy.
full disclosure- I still have my white onion so I had actually used 3/4 Walla-walla/sweet onion/vidallia. So, some sweet from there. Not fruity.
full disclosure- I still have my white onion so I had actually used 3/4 Walla-walla/sweet onion/vidallia. So, some sweet from there. Not fruity.
Title: Re: Recipes--Your Specialty
Post by: RAGER on February 20, 2023, 12:05:37 PM
Post by: RAGER on February 20, 2023, 12:05:37 PM
I've been doing these foldies for a while now ever since I saw Roy Choi's chef series with John Favreau.
This one I pre crisped a CORN tortilla goddammit. None of that flour shit for this.
While I smeared it with 4 day old guacamole I had a fresh laid egg sizzling with a broken yolk. On purpose. Pulled the egg out, put down shredded cheddar right in the hot pan. That's right. Then I put down some black beans and brown rice then a little more cheddar then the egg, little more cheese then finally the smeared crispy tortilla. "It's all upside down"?!?! you're thinking. Yep! Then I basted the top err bottom soon to be with my hot arbol sauce. Now I flip the whole mess over. Crispy cheese reveals itself while also holding everything together with cheesy goo. Carefully fold it over and fry and tuck the contents back in like a hastily packed suitcase.
Adorn. Et voila
(https://uploads.tapatalk-cdn.com/20230220/135ce783c6caf38f6c8f1b5f6ca97df6.jpg)
Sent from my iPhone using Tapatalk
This one I pre crisped a CORN tortilla goddammit. None of that flour shit for this.
While I smeared it with 4 day old guacamole I had a fresh laid egg sizzling with a broken yolk. On purpose. Pulled the egg out, put down shredded cheddar right in the hot pan. That's right. Then I put down some black beans and brown rice then a little more cheddar then the egg, little more cheese then finally the smeared crispy tortilla. "It's all upside down"?!?! you're thinking. Yep! Then I basted the top err bottom soon to be with my hot arbol sauce. Now I flip the whole mess over. Crispy cheese reveals itself while also holding everything together with cheesy goo. Carefully fold it over and fry and tuck the contents back in like a hastily packed suitcase.
Adorn. Et voila
(https://uploads.tapatalk-cdn.com/20230220/135ce783c6caf38f6c8f1b5f6ca97df6.jpg)
Sent from my iPhone using Tapatalk
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on February 20, 2023, 01:10:56 PM
Post by: Muffin Man on February 20, 2023, 01:10:56 PM
mamma mia, bella, bella
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on February 21, 2023, 12:30:47 AM
Post by: Muffin Man on February 21, 2023, 12:30:47 AM
oh yeah, I need to try this clam sauce, Used to go there as a kid with the fam. Kinda like going to an all you can eat buffet but it was sitdown. The hugest plates of pasta with glorious gravy. You could get 1/2 'n 1/2 clam and red. or any split of the sauces they had, which, if I remember, was alot of varieties. Oh my. Not remembering the bread baskets but they must've had those too. I'm almost ready to make clam sauce. I think they might have had bread sticks baskets, not sure. But that would be fun.
(https://i.ibb.co/tbVPcF3/Old-Spaghetti-Linguini-Sauce.png) (https://ibb.co/tbVPcF3)
(https://i.ibb.co/tbVPcF3/Old-Spaghetti-Linguini-Sauce.png) (https://ibb.co/tbVPcF3)
Title: Re: Recipes--Your Specialty
Post by: Pissy on February 22, 2023, 08:07:58 AM
Post by: Pissy on February 22, 2023, 08:07:58 AM
What the hell has been going in here ? Those mexi-dishes look amazing!
Title: Re: Recipes--Your Specialty
Post by: RAGER on March 17, 2023, 12:18:12 AM
Post by: RAGER on March 17, 2023, 12:18:12 AM
Stir fry with broccolini, carrots, daikon, fried tofu and braised king oyster mushrooms.
The sauce base is garlic, onions, ginger sautéed in oil then shaoxing wine, oyster sauce , fish sauce, soy sauce.
Over Thai jasmine.
(https://i.imgur.com/88e5MNO.jpeg)
Plated with some Szechuan chili oil.
(https://i.imgur.com/iGpQ9na.jpeg)
The sauce base is garlic, onions, ginger sautéed in oil then shaoxing wine, oyster sauce , fish sauce, soy sauce.
Over Thai jasmine.
(https://i.imgur.com/88e5MNO.jpeg)
Plated with some Szechuan chili oil.
(https://i.imgur.com/iGpQ9na.jpeg)
Title: Re: Recipes--Your Specialty
Post by: James1214 on March 21, 2023, 10:17:44 PM
Post by: James1214 on March 21, 2023, 10:17:44 PM
Quote from: RAGER on March 17, 2023, 12:18:12 AMStir fry with broccolini, carrots, daikon, fried tofu and braised king oyster mushrooms.
The sauce base is garlic, onions, ginger sautéed in oil then shaoxing wine, oyster sauce , fish sauce, soy sauce.
Over Thai jasmine.
(https://i.imgur.com/88e5MNO.jpeg)
Plated with some Szechuan chili oil.
(https://i.imgur.com/iGpQ9na.jpeg)
Holy fuck that looks so damn good. Been without internet at the house for almost 3 weeks, (weather related bullshit) just got it all fired up and checked in on the board, and jeeeeeeeezy. I'm 100% making a fried crosshatched tofu like that. I have my favorite sauce I use for such things, but will definitely take inspiration.
Sent from my SM-N986U using Tapatalk
Title: Re: Recipes--Your Specialty
Post by: RAGER on April 02, 2023, 02:35:17 PM
Post by: RAGER on April 02, 2023, 02:35:17 PM
This one could def go on the food truck.
(https://i.imgur.com/1VriLnC.jpeg)
Chops marinated in brown sugar, soy sauce, fish sauce, rice vinegar, ketchup, sriracha, white pepper and looooots of minced garlic
Seared then reduced the marinade into a glaze. Place on bottom bun with thin sliced cukes under, top with lime dressed shredduce, cilantro, scallion. Top with sriracha fish sauce mayo on toasted ciabatta.
Side of tots with comeback sauce.
(https://i.imgur.com/1VriLnC.jpeg)
Chops marinated in brown sugar, soy sauce, fish sauce, rice vinegar, ketchup, sriracha, white pepper and looooots of minced garlic
Seared then reduced the marinade into a glaze. Place on bottom bun with thin sliced cukes under, top with lime dressed shredduce, cilantro, scallion. Top with sriracha fish sauce mayo on toasted ciabatta.
Side of tots with comeback sauce.
Title: Re: Recipes--Your Specialty
Post by: James1214 on April 02, 2023, 06:31:17 PM
Post by: James1214 on April 02, 2023, 06:31:17 PM
I had a hankering recently for Salisbury Steak. with all the late summer/spring snow we've had here in the Sierra, I've always associated the dish with wintertime.
My wife (who was a vegetarian for 23 years, before she met me) had never had one that wasn't from an 80's TV dinner, So I made the most highfalutin' version I could. I wish I took photos.
Local grassfed beef, mushrooms from my buddy Pete, onions we grew over the winter, chives that are still growing in the garden... mashed potatoes were made from potatoes from last year kept in my root cellar. Literally everything came from within 5 miles of my house, and holy fuck.... It was unbelievable. I mean, so much so that the lady requested that it become a part of my semi-regular recipe rotation. Everything was seat of the pantsed, but I've made a million gravies before. I did throw some tamari, worcestershire, and dehydrated mushroom powder in the brown gravy to jack the umami to 11.
10 out of 10 Highly recommend making it yourself.
My wife (who was a vegetarian for 23 years, before she met me) had never had one that wasn't from an 80's TV dinner, So I made the most highfalutin' version I could. I wish I took photos.
Local grassfed beef, mushrooms from my buddy Pete, onions we grew over the winter, chives that are still growing in the garden... mashed potatoes were made from potatoes from last year kept in my root cellar. Literally everything came from within 5 miles of my house, and holy fuck.... It was unbelievable. I mean, so much so that the lady requested that it become a part of my semi-regular recipe rotation. Everything was seat of the pantsed, but I've made a million gravies before. I did throw some tamari, worcestershire, and dehydrated mushroom powder in the brown gravy to jack the umami to 11.
10 out of 10 Highly recommend making it yourself.
Title: Re: Recipes--Your Specialty
Post by: RAGER on April 02, 2023, 07:43:30 PM
Post by: RAGER on April 02, 2023, 07:43:30 PM
Sounds outstanding.
Title: Re: Recipes--Your Specialty
Post by: RAGER on April 21, 2023, 12:20:12 AM
Post by: RAGER on April 21, 2023, 12:20:12 AM
(https://i.imgur.com/gBeQqI6.jpg)
Blend some yogurt with some heavy cream salt and dill. Boils potatoes in a lot of salt. Peas! I used chunked smoked turkey from what I already told you about months ago. But use salmon, chicken, ham, head cheese etc....
Blend some yogurt with some heavy cream salt and dill. Boils potatoes in a lot of salt. Peas! I used chunked smoked turkey from what I already told you about months ago. But use salmon, chicken, ham, head cheese etc....
Title: Re: Recipes--Your Specialty
Post by: mortlock on April 21, 2023, 09:08:34 PM
Post by: mortlock on April 21, 2023, 09:08:34 PM
meat looks raw.
Title: Re: Recipes--Your Specialty
Post by: RAGER on April 24, 2023, 04:16:35 PM
Post by: RAGER on April 24, 2023, 04:16:35 PM
Another batch of naam phrik kha in the books. Traded some yesterday for a couple of sandwiches at a local pizza joint that does a sandwich pop up in the weekends.
(https://i.imgur.com/Ko6j3RK.mp4)
(https://i.imgur.com/uCEl4Z8.jpeg)
(https://i.imgur.com/Ko6j3RK.mp4)
(https://i.imgur.com/uCEl4Z8.jpeg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on May 29, 2023, 04:35:29 PM
Post by: RAGER on May 29, 2023, 04:35:29 PM
I've probably posted a recipe.
Fresh curry paste done yesterday so I made a cross between a gaeng phet muu and gaeng hang lay but with flat wheat noodles.
(https://i.imgur.com/vbK85RZ.jpg)
Fresh curry paste done yesterday so I made a cross between a gaeng phet muu and gaeng hang lay but with flat wheat noodles.
(https://i.imgur.com/vbK85RZ.jpg)
Title: Re: Recipes--Your Specialty
Post by: Pissy on May 30, 2023, 02:33:59 PM
Post by: Pissy on May 30, 2023, 02:33:59 PM
So for the naam phrik ka i was reading that it's essentially a sauce made out of the mash you've made plus fermented fish or shrimp paste, but it appears you leave it dry and use the mash in all sorts of places. Do I have that right?
Title: Re: Recipes--Your Specialty
Post by: RAGER on May 30, 2023, 05:50:06 PM
Post by: RAGER on May 30, 2023, 05:50:06 PM
I've never seen shrimp paste or pla ra used. The way I know it is just galangal, chilis, lemongrass, garlic and salt. They're all pounded to a rough paste. That in turn is dried in a pan slowly broken up into a granule like substance lije you see above. Then it's used by dipping steamed veg into it or swiping a hunk of meat through it. That's the main way it's used.
The other way is to rehydrate it with a little tamarind water, salt and sugar and use as a wet dip.
The other way is to rehydrate it with a little tamarind water, salt and sugar and use as a wet dip.
Title: Re: Recipes--Your Specialty
Post by: RAGER on May 31, 2023, 09:37:21 AM
Post by: RAGER on May 31, 2023, 09:37:21 AM
Yesterday was cook all day/putz around in the kitchen.
I love chewy stringy salty spicy meat so I made nuea tam. Roast some lean pork over low heat 250° for about and hour or so. Then plop it in some water at a simmer for an hour and half or so until it's pretty tender. Let it cool until ready to handle then slice. Meanwhile in your mortar and pestle make a spicy paste with some dried chilies, galangal, garlic and salt. Break up the pork into strands as much as you can. Fry the paste in your wok in some oil lightly until the raw taste dissipates. Add in your pork and a little more and fry, smash, smoosh the pork and paste mix until it looks like this.
(https://i.imgur.com/OAqfiVT.jpeg)
Enjoy with sticky rice and some jaew. Or put a few spoonfuls on your Thai turkey burgers like I did.
See next post.
I love chewy stringy salty spicy meat so I made nuea tam. Roast some lean pork over low heat 250° for about and hour or so. Then plop it in some water at a simmer for an hour and half or so until it's pretty tender. Let it cool until ready to handle then slice. Meanwhile in your mortar and pestle make a spicy paste with some dried chilies, galangal, garlic and salt. Break up the pork into strands as much as you can. Fry the paste in your wok in some oil lightly until the raw taste dissipates. Add in your pork and a little more and fry, smash, smoosh the pork and paste mix until it looks like this.
(https://i.imgur.com/OAqfiVT.jpeg)
Enjoy with sticky rice and some jaew. Or put a few spoonfuls on your Thai turkey burgers like I did.
See next post.
Title: Re: Recipes--Your Specialty
Post by: RAGER on May 31, 2023, 09:43:49 AM
Post by: RAGER on May 31, 2023, 09:43:49 AM
Kellie wanted these Thai turkey burgers she saw on Pinterest or something . I perused the recipe, dismissed it and did it my way.
Took some ground turkey and mixed in some red curry paste I just made 2 days ago along with some extra makrut leaves, scallions, cilantro and fish sauce.
Slaw dressed with nuoc cham and olive oil.
Sriracha mayo, my own buns and some nuea tam. Fuck yea! And tots.
(https://i.imgur.com/IvfehGz.jpeg)
(https://i.imgur.com/KjuRcNn.jpeg)
(https://i.imgur.com/kUXJBU1.jpeg)
Took some ground turkey and mixed in some red curry paste I just made 2 days ago along with some extra makrut leaves, scallions, cilantro and fish sauce.
Slaw dressed with nuoc cham and olive oil.
Sriracha mayo, my own buns and some nuea tam. Fuck yea! And tots.
(https://i.imgur.com/IvfehGz.jpeg)
(https://i.imgur.com/KjuRcNn.jpeg)
(https://i.imgur.com/kUXJBU1.jpeg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on June 18, 2023, 02:10:50 PM
Post by: RAGER on June 18, 2023, 02:10:50 PM
Made a batch of guajillo chili paste/molè base for sone pork chili and beans and also to have on hand.
Bowl of chili with Tillamook Sharp Cheddar and Juanitas chips made in Hood River.
(https://i.imgur.com/BTAoDu1.jpeg)
Onions, garlic, guajillo, oregano, cumin, salt, pepper, fried in some oil.
(https://i.imgur.com/20kgyuf.mp4)
(https://i.imgur.com/uPa1qMI.jpeg)
After it burbles and darkens I pulled some out for the chili and beans and cooked the pork down in it.
I added some toasted sesame, pepitas, and charred nixtamal tortillas that I ground up
(https://i.imgur.com/8SKuxeJ.jpeg)
(https://i.imgur.com/VSQ3mwX.jpeg)
It's nice to add to things and I might reduce it further and add some other stuff for a molè negro.
(https://i.imgur.com/P0HawkX.jpeg)
Bowl of chili with Tillamook Sharp Cheddar and Juanitas chips made in Hood River.
(https://i.imgur.com/BTAoDu1.jpeg)
Onions, garlic, guajillo, oregano, cumin, salt, pepper, fried in some oil.
(https://i.imgur.com/20kgyuf.mp4)
(https://i.imgur.com/uPa1qMI.jpeg)
After it burbles and darkens I pulled some out for the chili and beans and cooked the pork down in it.
I added some toasted sesame, pepitas, and charred nixtamal tortillas that I ground up
(https://i.imgur.com/8SKuxeJ.jpeg)
(https://i.imgur.com/VSQ3mwX.jpeg)
It's nice to add to things and I might reduce it further and add some other stuff for a molè negro.
(https://i.imgur.com/P0HawkX.jpeg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on June 22, 2023, 10:47:11 AM
Post by: RAGER on June 22, 2023, 10:47:11 AM
Diggin these "salads" lately.
(https://i.imgur.com/jKWbuE1.jpg)
Here's some of the herbs and spicy bits.
(https://i.imgur.com/Vwo5nSs.jpg)
Simmered and sliced
(https://i.imgur.com/wedRm47.jpeg)
Liver, heart, gizzard.
(https://i.imgur.com/NUIpuuW.jpeg)
(https://i.imgur.com/jKWbuE1.jpg)
Here's some of the herbs and spicy bits.
(https://i.imgur.com/Vwo5nSs.jpg)
Simmered and sliced
(https://i.imgur.com/wedRm47.jpeg)
Liver, heart, gizzard.
(https://i.imgur.com/NUIpuuW.jpeg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on July 20, 2023, 11:06:21 AM
Post by: RAGER on July 20, 2023, 11:06:21 AM
Back to the basics for last nights dinner.
Som tam, laap muu, khao niew.
(https://i.imgur.com/IMv0qWV.jpeg)
(https://i.imgur.com/HXfjJA3.jpeg)
(https://i.imgur.com/EnCJHKu.jpeg)
(https://i.imgur.com/qi46lYF.jpeg)
Som tam, laap muu, khao niew.
(https://i.imgur.com/IMv0qWV.jpeg)
(https://i.imgur.com/HXfjJA3.jpeg)
(https://i.imgur.com/EnCJHKu.jpeg)
(https://i.imgur.com/qi46lYF.jpeg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on July 24, 2023, 12:59:39 PM
Post by: RAGER on July 24, 2023, 12:59:39 PM
Made albondigas en molé
(https://i.imgur.com/UM8CqS3.mp4)
Ingredients
Guajillo, chipotle, morita, green tomato, ripe tomatoes, serrano, onion, garlic, tortilla, hunk of bread, crackers, ginger, sesame, allspice, cloves, salt, black pepper, dark chocolate
(https://i.imgur.com/yvFfJCi.jpg)
Everything except the chocolate and sesame seeds gets fried briefly in oil then simmered in water or stock for a bit. Sesame gets dry pan toasted then ground in the molcajete. Chocolate gets melted in later.
These ingredients in water get blended with an immersion blender.
(https://i.imgur.com/noxBfH7.jpeg)
Then kinda strained. Still want sone viscosity
(https://i.imgur.com/umQ7ep9.jpeg)
Albondigas
For the meatballs I use a very similar method as Marcella Hazen. These aren't a typical Mexican style but more Italian method but with Mexican centric ingredients.
In the mortar and pestle is rough pounded chicharrones. In the bowl is ground pork and beef and cilantro in place of parsley, ground garlic and a panade of my house made bread and ground tortilla chips.
(https://i.imgur.com/Qbq61QJ.jpg)
Oven roasted then into the sauce.
(https://i.imgur.com/41fkZcC.jpeg)
(https://i.imgur.com/MyNTW64.jpeg)
Plated
(https://i.imgur.com/H0mTrvU.jpg)
The most tender ball of meat.
(https://i.imgur.com/uZWUH9q.jpg)
(https://i.imgur.com/UM8CqS3.mp4)
Ingredients
Guajillo, chipotle, morita, green tomato, ripe tomatoes, serrano, onion, garlic, tortilla, hunk of bread, crackers, ginger, sesame, allspice, cloves, salt, black pepper, dark chocolate
(https://i.imgur.com/yvFfJCi.jpg)
Everything except the chocolate and sesame seeds gets fried briefly in oil then simmered in water or stock for a bit. Sesame gets dry pan toasted then ground in the molcajete. Chocolate gets melted in later.
These ingredients in water get blended with an immersion blender.
(https://i.imgur.com/noxBfH7.jpeg)
Then kinda strained. Still want sone viscosity
(https://i.imgur.com/umQ7ep9.jpeg)
Albondigas
For the meatballs I use a very similar method as Marcella Hazen. These aren't a typical Mexican style but more Italian method but with Mexican centric ingredients.
In the mortar and pestle is rough pounded chicharrones. In the bowl is ground pork and beef and cilantro in place of parsley, ground garlic and a panade of my house made bread and ground tortilla chips.
(https://i.imgur.com/Qbq61QJ.jpg)
Oven roasted then into the sauce.
(https://i.imgur.com/41fkZcC.jpeg)
(https://i.imgur.com/MyNTW64.jpeg)
Plated
(https://i.imgur.com/H0mTrvU.jpg)
The most tender ball of meat.
(https://i.imgur.com/uZWUH9q.jpg)
Title: Re: Recipes--Your Specialty
Post by: James1214 on July 25, 2023, 12:22:13 AM
Post by: James1214 on July 25, 2023, 12:22:13 AM
Sweet baby Jesus.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on July 25, 2023, 08:55:01 PM
Post by: Muffin Man on July 25, 2023, 08:55:01 PM
that showcase of albondigas en molé. I gotta wonder how delicious that must've been. Bravo! A knockout.
Title: Re: Recipes--Your Specialty
Post by: RAGER on July 26, 2023, 04:40:37 PM
Post by: RAGER on July 26, 2023, 04:40:37 PM
It was epic.
Title: Re: Recipes--Your Specialty
Post by: RAGER on July 27, 2023, 10:57:48 AM
Post by: RAGER on July 27, 2023, 10:57:48 AM
The albóndigas en molé recipe has caused a bit of a stir in the Mexican food subreddit. I seem to have revolutionized something. Not really though. But it's surprising how many comments I'm getting from Hispanic folks. It's never crossed their mind to put the meatballs in the sauce. Their minds are blown.
Example comment; ¡Definitivamente hay que ampliar nuestros horizontes culinarios! ¡Gracias por la brillante idea!
Or this user writes;
Op, acabas de volarme la cabeza lo intentaré en casa y espero me queden tan sabrosas como imagino que saben las que se ven aquí gracias por compartir
Example comment; ¡Definitivamente hay que ampliar nuestros horizontes culinarios! ¡Gracias por la brillante idea!
Or this user writes;
Op, acabas de volarme la cabeza lo intentaré en casa y espero me queden tan sabrosas como imagino que saben las que se ven aquí gracias por compartir
Title: Re: Recipes--Your Specialty
Post by: RAGER on July 27, 2023, 11:53:40 AM
Post by: RAGER on July 27, 2023, 11:53:40 AM
Strange phenomenon because I can find a bunch of recipes for the same thing.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on July 27, 2023, 03:41:58 PM
Post by: Muffin Man on July 27, 2023, 03:41:58 PM
I need to get duolingo or something and start chatting with the local spanish speaking lady at the market.
My new contact is Mongolian, a cook who has given me some tips. We were just talking about poached chicken and how they do it with certain but minimal flavorings - I'll check with him on the ingredients. But there I'd want to learn Chinese. riiight.\
Just across the border, the french. eghads, mono lingual is no bueno
ps. RAGER, I've yet to decipher your Chinese letters on that package you sent. The ones under your sig. Thanks
My new contact is Mongolian, a cook who has given me some tips. We were just talking about poached chicken and how they do it with certain but minimal flavorings - I'll check with him on the ingredients. But there I'd want to learn Chinese. riiight.\
Just across the border, the french. eghads, mono lingual is no bueno
ps. RAGER, I've yet to decipher your Chinese letters on that package you sent. The ones under your sig. Thanks
Title: Re: Recipes--Your Specialty
Post by: RAGER on July 27, 2023, 06:09:58 PM
Post by: RAGER on July 27, 2023, 06:09:58 PM
I don't remember what I wrote. Lol.
Title: Re: Recipes--Your Specialty
Post by: Pissy on July 27, 2023, 09:17:32 PM
Post by: Pissy on July 27, 2023, 09:17:32 PM
The comments in Spanish were a nice touch.
It's a helluva dish.
It's a helluva dish.
Title: Re: Recipes--Your Specialty
Post by: RAGER on July 31, 2023, 01:11:23 PM
Post by: RAGER on July 31, 2023, 01:11:23 PM
Ok back to this albondigas thing. Still getting comments on this thing by and large the majority positivity in wonderment but there are the few that just can't wrap their damn head around a meatball in sauce. It's the weirdest fucking thing.
But this is a rather funny exchange between myself and another poster. In the midst I make an unintentional spelling error. Dead serious.
The volley with them up first. Get your copy/paste Google translate ready.
Jajaja, se ve muy bueno, pero no entiendo porqué está en inglés
¿Por qué no?
Por que literal casi todos los comentarios están en español y muy probablemente, tu lengua madre también sea español
(My spelling errors): Yes but much if the ousts are English too. Lol.
Bro, ni siquiera sabes hablar inglés, lol No sé si lo hiciste con traductor, pero no te recomiendo el de Google
But this is a rather funny exchange between myself and another poster. In the midst I make an unintentional spelling error. Dead serious.
The volley with them up first. Get your copy/paste Google translate ready.
Jajaja, se ve muy bueno, pero no entiendo porqué está en inglés
¿Por qué no?
Por que literal casi todos los comentarios están en español y muy probablemente, tu lengua madre también sea español
(My spelling errors): Yes but much if the ousts are English too. Lol.
Bro, ni siquiera sabes hablar inglés, lol No sé si lo hiciste con traductor, pero no te recomiendo el de Google
Title: Re: Recipes--Your Specialty
Post by: Pissy on August 02, 2023, 08:42:51 AM
Post by: Pissy on August 02, 2023, 08:42:51 AM
Now that i know your mother tongue is spanish, the thai food obsession makes perfect sense.
Title: Re: Recipes--Your Specialty
Post by: RAGER on August 05, 2023, 12:05:44 AM
Post by: RAGER on August 05, 2023, 12:05:44 AM
Salsa molcajete
Charred onions, garlic, tomatoes, serrano, salt, lime.
(https://i.imgur.com/HsXA9uU.jpg)
Charred onions, garlic, tomatoes, serrano, salt, lime.
(https://i.imgur.com/HsXA9uU.jpg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on August 05, 2023, 12:06:30 AM
Post by: RAGER on August 05, 2023, 12:06:30 AM
(https://i.imgur.com/y4rDRsO.mp4)
Title: Re: Recipes--Your Specialty
Post by: RAGER on August 10, 2023, 01:20:08 PM
Post by: RAGER on August 10, 2023, 01:20:08 PM
Pork skewers on the tao. Marinated with Golden Mtn., fish sauce and a paste of cilantro root, garlic, white pepper, galangal and lemongrass.
Over sone jasmine with assorted phak sot. Notice the ultra rare occurrence of broccoli. Might never see it again but I had to use some up.
(https://i.imgur.com/adZQTC5.mp4)
Fresh roasted chilis from the garden
(https://i.imgur.com/mi8NPGr.jpeg)
(https://i.imgur.com/6147zvN.jpeg)
Over sone jasmine with assorted phak sot. Notice the ultra rare occurrence of broccoli. Might never see it again but I had to use some up.
(https://i.imgur.com/adZQTC5.mp4)
Fresh roasted chilis from the garden
(https://i.imgur.com/mi8NPGr.jpeg)
(https://i.imgur.com/6147zvN.jpeg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on August 11, 2023, 12:59:15 PM
Post by: RAGER on August 11, 2023, 12:59:15 PM
Heirloom pies last night. Dough turned out weird and baked weird. I used a different yeast as an experiment and I think it over fermented. Still tasty but nothing I'd pay for. In fact if I bought this in a pizza joint I might never go back there.
Garden fresh heirloom varieties.
Paul Robeson, Juane Flamme, and Carbon adorned with garden fresh basil and pecorino
(https://i.imgur.com/IN3uULC.jpg)
(https://i.imgur.com/y8dcVqq.jpg)
The base is fresh made pepita o basil pesto and a mix of provolone and mozzarella
Garden fresh heirloom varieties.
Paul Robeson, Juane Flamme, and Carbon adorned with garden fresh basil and pecorino
(https://i.imgur.com/IN3uULC.jpg)
(https://i.imgur.com/y8dcVqq.jpg)
The base is fresh made pepita o basil pesto and a mix of provolone and mozzarella
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on August 12, 2023, 05:49:21 PM
Post by: Muffin Man on August 12, 2023, 05:49:21 PM
following suit I picked up serrano, roasted them on the glasstop. Box rice with salsa, black bean, fresh ground Sichuan peppercorn and chili oil crisp. Franks wing sauce chicken fingers marinated in buttermilk. I just need to adjust the cooking in the peanut oiled dutch oven, was at 425F. ended up poaching them since ton of liquid came out. still good!
(https://i.ibb.co/9ZF73bh/tt-Untitled.jpg) (https://ibb.co/DrxZg9Y)
(https://i.ibb.co/3djBHrG/ch-Untitled.jpg) (https://ibb.co/xLBJQCP)
(https://i.ibb.co/9ZF73bh/tt-Untitled.jpg) (https://ibb.co/DrxZg9Y)
(https://i.ibb.co/3djBHrG/ch-Untitled.jpg) (https://ibb.co/xLBJQCP)
Title: Re: Recipes--Your Specialty
Post by: RAGER on August 22, 2023, 11:47:48 AM
Post by: RAGER on August 22, 2023, 11:47:48 AM
Very down home dinner last night.
Made a Gratinéed corn, bacon and serrano dish with 3 cheeses. Corn off the cob. Cobs were slow simmered with Parm rinds. I utilized that liquid to deglaze the corn and aromatics. Basically a fancy creamed corn. Grilled chicken thighs on my new used Nexgrill I just got and 'mater slabs.
(https://i.imgur.com/wAPckAT.jpg)
(https://i.imgur.com/BhgGTYm.jpg)
Made a Gratinéed corn, bacon and serrano dish with 3 cheeses. Corn off the cob. Cobs were slow simmered with Parm rinds. I utilized that liquid to deglaze the corn and aromatics. Basically a fancy creamed corn. Grilled chicken thighs on my new used Nexgrill I just got and 'mater slabs.
(https://i.imgur.com/wAPckAT.jpg)
(https://i.imgur.com/BhgGTYm.jpg)
Title: Re: Recipes--Your Specialty
Post by: Pissy on August 22, 2023, 01:44:25 PM
Post by: Pissy on August 22, 2023, 01:44:25 PM
Smoked some salmon this weekend.
I made Ina Garten's smoked salmon dip today for lunch. I like her recipes.
https://www.foodnetwork.com/recipes/ina-garten/smoked-salmon-dip-recipe-2106505
I didn't put enough salmon in it, because of how I had portioned my packages. The first pack was the runt. and it also could use a little spice kick in my view, though i put hot and spicy horseradish in it. I think I'll doctor it up a bit.
I made Ina Garten's smoked salmon dip today for lunch. I like her recipes.
https://www.foodnetwork.com/recipes/ina-garten/smoked-salmon-dip-recipe-2106505
I didn't put enough salmon in it, because of how I had portioned my packages. The first pack was the runt. and it also could use a little spice kick in my view, though i put hot and spicy horseradish in it. I think I'll doctor it up a bit.
Title: Re: Recipes--Your Specialty
Post by: RAGER on August 24, 2023, 05:55:32 PM
Post by: RAGER on August 24, 2023, 05:55:32 PM
Ina's got solid recipes.
Title: Re: Recipes--Your Specialty
Post by: Pissy on August 24, 2023, 09:07:56 PM
Post by: Pissy on August 24, 2023, 09:07:56 PM
Oh, I put more salmon in it a some scotch bonnet sauce. Brought it to life!
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on August 27, 2023, 06:38:58 PM
Post by: Muffin Man on August 27, 2023, 06:38:58 PM
I hoped for smoked Black Cod but here is Alaska smoked Sablefish (they say its the same) jalepeno havarti, champagne grapes (best thing on the plate) mortadella (best thing on the plate) honey crsip apple, sichuan pepper peanuts. The "havarti" is yummy.
(https://i.ibb.co/7Wzx8m2/ssf.jpg) (https://ibb.co/d2cs1YG)
(https://i.ibb.co/7Wzx8m2/ssf.jpg) (https://ibb.co/d2cs1YG)
Title: Re: Recipes--Your Specialty
Post by: RAGER on August 28, 2023, 11:28:17 AM
Post by: RAGER on August 28, 2023, 11:28:17 AM
I often get a hankering for som tam but don't always have green papaya on hand so. Use sone cabbage in its place and add a couple other things like cukes and green onions or green beans instead of long beans.
(https://i.imgur.com/ea5km46.jpg)
(https://i.imgur.com/5hxqCpT.jpg)
(https://i.imgur.com/ea5km46.jpg)
(https://i.imgur.com/5hxqCpT.jpg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on August 28, 2023, 11:38:34 AM
Post by: RAGER on August 28, 2023, 11:38:34 AM
This is a common Chinese style dish served Thai style in Thailand. Works great now cuz I've got a glut of tomatoes.
A good ratio is 80 grams tomato per one egg. FYI your average Roma weighs approximately 80 grams and a big heirloom slicer weighs about 400 grams.
Medium dice tomatoes and stir fry with fish sauce and white pepper until a little moisture comes out and evaporates but not until mushy k? Remove from pan and set aside.
Mix your eggs and a little fish sauce and have some sliced scallions ready and chilis if you're brave.
Medium heat add your eggs and immediately swirl around and keep them moving. While they're still a bit runny add back in your tomatoes and scalp and heat through while the eggs finish cooking. Plate and enjoy alone or over rice or with some Woodsman Taters like I'm gonna do later.
These are from the other day.
(https://i.imgur.com/0zvyRAx.jpg)
A good ratio is 80 grams tomato per one egg. FYI your average Roma weighs approximately 80 grams and a big heirloom slicer weighs about 400 grams.
Medium dice tomatoes and stir fry with fish sauce and white pepper until a little moisture comes out and evaporates but not until mushy k? Remove from pan and set aside.
Mix your eggs and a little fish sauce and have some sliced scallions ready and chilis if you're brave.
Medium heat add your eggs and immediately swirl around and keep them moving. While they're still a bit runny add back in your tomatoes and scalp and heat through while the eggs finish cooking. Plate and enjoy alone or over rice or with some Woodsman Taters like I'm gonna do later.
These are from the other day.
(https://i.imgur.com/0zvyRAx.jpg)
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on August 30, 2023, 10:55:34 PM
Post by: Muffin Man on August 30, 2023, 10:55:34 PM
well. it was an okay start but basically scrambled eggs, need to work on that.
sauteêd canned Rotel diced tomato (238g), white pepper, fish sauce, sesame oil, serrano pepper, forgot the garlic, Ra Nog shrimp flavor, 4 eggs, over Chinese wide noodle, shitake mushroom (boiled with noodles). Veal cutlet, dried parsely.
oh yeah, crushed mini cucumber 30 min. cure in salt and sugar (forgot the rice vinegar) was for a side but I tossed some in late.
I din't get the broth correct because I was sleeping at the cooktop, should've added some broth...or uh use fresh tomato. but the flavor was good!
(https://i.ibb.co/10s7gwr/tewn.jpg) (https://ibb.co/3Tf43Lp)
(https://i.ibb.co/4mmykT9/vc.jpg) (https://ibb.co/BzzDkZd)
sauteêd canned Rotel diced tomato (238g), white pepper, fish sauce, sesame oil, serrano pepper, forgot the garlic, Ra Nog shrimp flavor, 4 eggs, over Chinese wide noodle, shitake mushroom (boiled with noodles). Veal cutlet, dried parsely.
oh yeah, crushed mini cucumber 30 min. cure in salt and sugar (forgot the rice vinegar) was for a side but I tossed some in late.
I din't get the broth correct because I was sleeping at the cooktop, should've added some broth...or uh use fresh tomato. but the flavor was good!
(https://i.ibb.co/10s7gwr/tewn.jpg) (https://ibb.co/3Tf43Lp)
(https://i.ibb.co/4mmykT9/vc.jpg) (https://ibb.co/BzzDkZd)
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on August 30, 2023, 11:05:05 PM
Post by: Muffin Man on August 30, 2023, 11:05:05 PM
oh, and RAGER's Ginormous.chopsticks. made for a perfect noodle-tool! yeah, man!
(https://i.ibb.co/Y7b0CpF/gcs.jpg) (https://ibb.co/SXJfjR4)
(https://i.ibb.co/Y7b0CpF/gcs.jpg) (https://ibb.co/SXJfjR4)
Title: Re: Recipes--Your Specialty
Post by: RAGER on August 31, 2023, 01:32:57 PM
Post by: RAGER on August 31, 2023, 01:32:57 PM
One of my specialties for sure. Makin sumthin outta nuthin. Kellie wanted a hot breakfast instead of the usual.
Had some tots leftover from the other day so I ran a knife through them and used my ring molds to make hash brown buns for an egg cheese sandwich. Also whipped up a roasted tomatillo salsa for her.
(https://i.imgur.com/fu6GwUE.jpg)
(https://i.imgur.com/rnE9yUg.jpg)
(https://i.imgur.com/b2sIhnY.jpeg)
(https://i.imgur.com/cHBuMnd.jpeg)
Had some tots leftover from the other day so I ran a knife through them and used my ring molds to make hash brown buns for an egg cheese sandwich. Also whipped up a roasted tomatillo salsa for her.
(https://i.imgur.com/fu6GwUE.jpg)
(https://i.imgur.com/rnE9yUg.jpg)
(https://i.imgur.com/b2sIhnY.jpeg)
(https://i.imgur.com/cHBuMnd.jpeg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on September 08, 2023, 01:06:40 PM
Post by: RAGER on September 08, 2023, 01:06:40 PM
Khao soi gai, cabbages som tam, khao niew.
(https://i.imgur.com/rKOLioG.jpg)
(https://i.imgur.com/rKOLioG.jpg)
Title: Re: Recipes--Your Specialty
Post by: mortlock on September 08, 2023, 10:34:37 PM
Post by: mortlock on September 08, 2023, 10:34:37 PM
next level use of tots.
Title: Re: Recipes--Your Specialty
Post by: RAGER on September 08, 2023, 11:37:39 PM
Post by: RAGER on September 08, 2023, 11:37:39 PM
Somebody on another place I posted this said that no fast food place uses taters as a bun like this. I found that hard to believe
Title: Re: Recipes--Your Specialty
Post by: Pissy on September 09, 2023, 06:19:52 PM
Post by: Pissy on September 09, 2023, 06:19:52 PM
Not that I know of. But you know, McDonalds is the only one I know that makes hash browns as a cake, I think. And who hasn't slapped a sausage patty in between two of those?
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on September 09, 2023, 06:41:36 PM
Post by: Muffin Man on September 09, 2023, 06:41:36 PM
if anyone did it it would be Jack n the Box ? They do the wierd stuff ie 2x99 tacos. Mysterious but declicous but greazy. They don't even try to hide the grease, like they're proud of it or something.
Title: Re: Recipes--Your Specialty
Post by: RAGER on September 09, 2023, 06:57:09 PM
Post by: RAGER on September 09, 2023, 06:57:09 PM
Quote from: Muffin Man on September 09, 2023, 06:41:36 PMif anyone did it it would be Jack n the Box ? They do the wierd stuff ie 2x99 tacos. Mysterious but declicous but greazy. They don't even try to hide the grease, like they're proud of it or something.
That sounds about right. They did to weird stuff. Used to like it 30 years ago.
My ground beef mama tacos be leavin that sleaze greezin down to yer damn elbows. Try me foo.
Title: Re: Recipes--Your Specialty
Post by: Pissy on September 09, 2023, 07:34:12 PM
Post by: Pissy on September 09, 2023, 07:34:12 PM
It was a great idea nonetheless.
Title: Re: Recipes--Your Specialty
Post by: mortlock on September 09, 2023, 08:04:14 PM
Post by: mortlock on September 09, 2023, 08:04:14 PM
jack in the box tacos are the best fast food taco in the business. bar none.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on September 09, 2023, 11:38:36 PM
Post by: Muffin Man on September 09, 2023, 11:38:36 PM
I try ya foo. I don't recall have an elbow dripper but the concept is spot on. good one! I trya foo. sure!
Title: Re: Recipes--Your Specialty
Post by: RAGER on September 17, 2023, 12:52:38 PM
Post by: RAGER on September 17, 2023, 12:52:38 PM
Been meaning to do these for a minute. It's my take on the "Mom Tacos" at Tulip Shop Tavern. Shredduce on the bottom, beef taco meat, queso con chilis, Valentina.
Definitely in rotation and not an authentic taco at all. Delicious.
(https://i.imgur.com/X3XiJ2Z.jpeg)
Definitely in rotation and not an authentic taco at all. Delicious.
(https://i.imgur.com/X3XiJ2Z.jpeg)
Title: Re: Recipes--Your Specialty
Post by: mortlock on September 17, 2023, 08:09:30 PM
Post by: mortlock on September 17, 2023, 08:09:30 PM
hell yeah, that is taco perfection.
Title: Re: Recipes--Your Specialty
Post by: RAGER on September 27, 2023, 06:43:06 PM
Post by: RAGER on September 27, 2023, 06:43:06 PM
Spent a good portion of the day yesterday cookin enchiladas suizas pollo verde with red rice and black refritos.
Verde from green tomatoes and tomatillos.
(https://i.imgur.com/PHWVjgw.jpg)
(https://i.imgur.com/81ZeQ84.jpg)
(https://i.imgur.com/GfqSF6B.jpeg)
I used the Rick Bayless technique on the rice where you ta started on the stove and the final is n the rice cooker. Turned out pretty good although I used Thai jasmine rice if course.
(https://i.imgur.com/pgs9HAr.jpeg)
Verde from green tomatoes and tomatillos.
(https://i.imgur.com/PHWVjgw.jpg)
(https://i.imgur.com/81ZeQ84.jpg)
(https://i.imgur.com/GfqSF6B.jpeg)
I used the Rick Bayless technique on the rice where you ta started on the stove and the final is n the rice cooker. Turned out pretty good although I used Thai jasmine rice if course.
(https://i.imgur.com/pgs9HAr.jpeg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on November 02, 2023, 07:08:04 PM
Post by: RAGER on November 02, 2023, 07:08:04 PM
Getting kinda good at some of these basic homey types of Japanese dishes.
Breakfast this morning.
(https://i.imgur.com/EGzEGTx.jpeg)
Stir fry of veg and pork belly over rice
(https://i.imgur.com/bkOujbf.jpeg)
Butternut squash simmered in dashi and fried garlic.
(https://i.imgur.com/6HR5UtJ.jpeg)
Hard steamed egg and furikake, griddled shishitos on roasted onion petals
(https://i.imgur.com/oid6ia3.jpeg)
Daikon kimchi and sweet and sour pickled daikon.
(https://i.imgur.com/qh1p5kR.jpeg)
Breakfast this morning.
(https://i.imgur.com/EGzEGTx.jpeg)
Stir fry of veg and pork belly over rice
(https://i.imgur.com/bkOujbf.jpeg)
Butternut squash simmered in dashi and fried garlic.
(https://i.imgur.com/6HR5UtJ.jpeg)
Hard steamed egg and furikake, griddled shishitos on roasted onion petals
(https://i.imgur.com/oid6ia3.jpeg)
Daikon kimchi and sweet and sour pickled daikon.
(https://i.imgur.com/qh1p5kR.jpeg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on November 03, 2023, 11:54:03 PM
Post by: RAGER on November 03, 2023, 11:54:03 PM
Mushroom miso salmon, rice and sides.
(https://i.imgur.com/jaBHmCo.jpg)
(https://i.imgur.com/LWKitzc.jpg)
(https://i.imgur.com/jaBHmCo.jpg)
(https://i.imgur.com/LWKitzc.jpg)
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on November 04, 2023, 02:30:20 PM
Post by: Muffin Man on November 04, 2023, 02:30:20 PM
spectacular! Miso salmon, that's interesting. I simply must have the receipe. ;D
Reminds me that I've got to source some miso.
Reminds me that I've got to source some miso.
Title: Re: Recipes--Your Specialty
Post by: RAGER on November 04, 2023, 03:34:28 PM
Post by: RAGER on November 04, 2023, 03:34:28 PM
There are so many misos. It's a whole damn world. One of these days I'll make my own.
From this morning
Leftover salmon, not the stupid band, over rice and covered with a sweet and sour ginger scallion dribble, tamagoyaki, pickled daikon, bori bori cucumber, soup and a dashiwari at the end. Picked a different sake.
(https://i.imgur.com/JTvUqT7.jpeg)
(https://i.imgur.com/nmdroXh.jpeg)
From this morning
Leftover salmon, not the stupid band, over rice and covered with a sweet and sour ginger scallion dribble, tamagoyaki, pickled daikon, bori bori cucumber, soup and a dashiwari at the end. Picked a different sake.
(https://i.imgur.com/JTvUqT7.jpeg)
(https://i.imgur.com/nmdroXh.jpeg)
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on November 04, 2023, 07:00:31 PM
Post by: Muffin Man on November 04, 2023, 07:00:31 PM
looks like you've gone Japanese 24/7. awesome.
Title: Re: Recipes--Your Specialty
Post by: RAGER on November 04, 2023, 08:41:56 PM
Post by: RAGER on November 04, 2023, 08:41:56 PM
I seem to when it starts getting cold.
But wait. Last night was Mexico.
Check it.
Terrible plating but we were hungry. Can't even tell what's going down.
Brined and grilled chicken, stewed pintos with bacon grease, roasted pear garlic chili sauce, butternut squash with coriander cumin seed oil dribble, guacamole and fresh made chips in house.
The red threads are shil gochu.
That chili sauce was bomb
(https://i.imgur.com/NfSVdhD.jpg)
But wait. Last night was Mexico.
Check it.
Terrible plating but we were hungry. Can't even tell what's going down.
Brined and grilled chicken, stewed pintos with bacon grease, roasted pear garlic chili sauce, butternut squash with coriander cumin seed oil dribble, guacamole and fresh made chips in house.
The red threads are shil gochu.
That chili sauce was bomb
(https://i.imgur.com/NfSVdhD.jpg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on November 05, 2023, 04:35:12 PM
Post by: RAGER on November 05, 2023, 04:35:12 PM
Breakfast this morning. My shiozake finished curing so I broiled some of that.
(https://i.imgur.com/riGm1DD.jpg)
(https://i.imgur.com/sQkAslF.jpg)
Dashiwari. The last of the broth in the bowl with extra chilis and shot of warm sake.
(https://i.imgur.com/GtqnGCB.jpeg)
The process for shiozake. Slice salmon Japanese style, rub with sake and let sit for about 10 minutes. Pat dry and apply about 2-3 Tblsp kosher salt. Pack in paper towels with a little separation and seal in a container for 2 days. Remove and bring to room temp, broil. Or wrap individually and freeze to use later. Pics below.
Ready to go.
(https://i.imgur.com/gQfnK0R.jpg)
(https://i.imgur.com/zyNNdYb.jpeg)(https://i.imgur.com/86Oc1Ad.jpeg)
Interesting note. The reason to rub sake is to remove any fishy smell. Neither the fish, container or the paper towels smelled even remotely like fish.
(https://i.imgur.com/riGm1DD.jpg)
(https://i.imgur.com/sQkAslF.jpg)
Dashiwari. The last of the broth in the bowl with extra chilis and shot of warm sake.
(https://i.imgur.com/GtqnGCB.jpeg)
The process for shiozake. Slice salmon Japanese style, rub with sake and let sit for about 10 minutes. Pat dry and apply about 2-3 Tblsp kosher salt. Pack in paper towels with a little separation and seal in a container for 2 days. Remove and bring to room temp, broil. Or wrap individually and freeze to use later. Pics below.
Ready to go.
(https://i.imgur.com/gQfnK0R.jpg)
(https://i.imgur.com/zyNNdYb.jpeg)(https://i.imgur.com/86Oc1Ad.jpeg)
Interesting note. The reason to rub sake is to remove any fishy smell. Neither the fish, container or the paper towels smelled even remotely like fish.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on November 08, 2023, 09:31:57 PM
Post by: Muffin Man on November 08, 2023, 09:31:57 PM
Found my Red Miso! Actually, was at the fish counter and blurted out hey do you have miso? Yep, 2nd shelf in first the cooler. Whut!? Cool. Total suprise. I totally forget to get Sake. Next time.
Anywho, Salmon miso soup inbound. One problem, I already cooked the Salmon. Semper Gumby let me try red snapper, I bought a couple filets, so, red miso snapper inbound. /tbc.
https://amanofoods.ca/
ps. fresh oysters red miso style? Hmm, might get quickly out of hand, miso here, miso there, miso everywhere.
Anywho, Salmon miso soup inbound. One problem, I already cooked the Salmon. Semper Gumby let me try red snapper, I bought a couple filets, so, red miso snapper inbound. /tbc.
https://amanofoods.ca/
ps. fresh oysters red miso style? Hmm, might get quickly out of hand, miso here, miso there, miso everywhere.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on November 08, 2023, 11:01:09 PM
Post by: Muffin Man on November 08, 2023, 11:01:09 PM
Line caught Sockeye; salt, pepper, sesame oil. 425F. Oops, over heated but yum.
Cream cheese portion with red pepper jelly (spicy)
Delallo brand peperoncini (good, fine)
(https://i.ibb.co/XpTDWFH/salm.jpg) (https://ibb.co/q9wCDm6)
Cream cheese portion with red pepper jelly (spicy)
Delallo brand peperoncini (good, fine)
(https://i.ibb.co/XpTDWFH/salm.jpg) (https://ibb.co/q9wCDm6)
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on November 08, 2023, 11:02:05 PM
Post by: Muffin Man on November 08, 2023, 11:02:05 PM
.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on November 08, 2023, 11:08:06 PM
Post by: Muffin Man on November 08, 2023, 11:08:06 PM
.
Title: Re: Recipes--Your Specialty
Post by: RAGER on November 09, 2023, 11:00:15 AM
Post by: RAGER on November 09, 2023, 11:00:15 AM
Yes red miso or Aka Miso is what prefer too. I like a bold miso which is the Aka. It has more soybean, is fermented linger and is more concentrated.
Think I'll have some miso sockeye ramen for breakfast.
https://amanofoods.ca/
I'll have to look for this brand.
Think I'll have some miso sockeye ramen for breakfast.
https://amanofoods.ca/
I'll have to look for this brand.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on November 09, 2023, 04:27:02 PM
Post by: Muffin Man on November 09, 2023, 04:27:02 PM
Quote from: RAGER on November 09, 2023, 11:00:15 AMYes red miso or Aka Miso is what prefer too. I like a bold miso which is the Aka. It has more soybean, is fermented linger and is more concentrated.
Think I'll have some miso sockeye ramen for breakfast.
https://amanofoods.ca/
I'll have to look for this brand.
Let me pop one in the mail to you! Ive got freezer packs to so it would arrive cold. I do need to find some Aka, hopefully at my usual stores, otherwise longer trip to the fish place but I could stock up on their other specialty items too! Win win.
Title: Re: Recipes--Your Specialty
Post by: RAGER on November 09, 2023, 09:41:10 PM
Post by: RAGER on November 09, 2023, 09:41:10 PM
Ooooooo. Nice. K. I'll keep an eye out.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on November 22, 2023, 01:06:55 PM
Post by: Muffin Man on November 22, 2023, 01:06:55 PM
Rager, I finally got over the border, one of my 4 stores carries the Amano miso. The small indy grocer (all kinds of weird tins of fish) doesn't but cariies this one, have you tried it? Comes in a poly bag, no container.
Anywho I left the other at the store since I was out for awhile. And figured no sense in shipping today or Friday, but will dispatch pronto on ice next week.
https://hikarimiso.com/products/shinshu-aka-miso-1kg/
Anywho I left the other at the store since I was out for awhile. And figured no sense in shipping today or Friday, but will dispatch pronto on ice next week.
https://hikarimiso.com/products/shinshu-aka-miso-1kg/
Title: Re: Recipes--Your Specialty
Post by: Pissy on November 22, 2023, 01:31:48 PM
Post by: Pissy on November 22, 2023, 01:31:48 PM
Does MM actually live in Canada? I haven't figured this out.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on November 22, 2023, 01:55:46 PM
Post by: Muffin Man on November 22, 2023, 01:55:46 PM
Pissy, no but can be there in 10 minutes if the border lines are nil. PM'd you my zipcode.
Title: Re: Recipes--Your Specialty
Post by: RAGER on November 22, 2023, 02:33:16 PM
Post by: RAGER on November 22, 2023, 02:33:16 PM
Quote from: Muffin Man on November 22, 2023, 01:06:55 PMRager, I finally got over the border, one of my 4 stores carries the Amano miso. The small indy grocer (all kinds of weird tins of fish) doesn't but cariies this one, have you tried it? Comes in a poly bag, no container.
Anywho I left the other at the store since I was out for awhile. And figured no sense in shipping today or Friday, but will dispatch pronto on ice next week.
https://hikarimiso.com/products/shinshu-aka-miso-1kg/
Rad. Can't wait to try it. Had niku miso donburi last night.
Title: Re: Recipes--Your Specialty
Post by: RAGER on December 03, 2023, 09:37:26 AM
Post by: RAGER on December 03, 2023, 09:37:26 AM
The full name would be kaeng jeut woon sen had I used glass noodles but I used what I had on hand which was rice noodles so it'd be kaeng jeut khanom jeen which is not really a thing in Thailand for specific reasons.
Oh well. There's several variations of this from household to household. Mine has pork riblets, pork meat blobs, tofu, leek, celery, cilantro, onion, garlic, daikon, yu choy, carrot, tofu, mushrooms and cabbage.
And of course the rice noodles.
Condiments are phrik nam som, chili garlic sauce, Golden Mountain, fish sauce
(https://i.imgur.com/KVkcdL0.jpeg)
It's a pretty basic soup construction. Roast the riblets briefly to get some color first. Mix ground pork with white pepper, soy sauce, fish sauce, garlic powder, salt for the meat blobs. No need for balls. Just use two spoons to portion and drop. Add the hardest stuff first cuz it'll take longer to cook.
If you use glass noodles you can add them at the very end. They will hold up as leftovers. Rice noodles won't so I cook them separately and add to the soup.
Oh well. There's several variations of this from household to household. Mine has pork riblets, pork meat blobs, tofu, leek, celery, cilantro, onion, garlic, daikon, yu choy, carrot, tofu, mushrooms and cabbage.
And of course the rice noodles.
Condiments are phrik nam som, chili garlic sauce, Golden Mountain, fish sauce
(https://i.imgur.com/KVkcdL0.jpeg)
It's a pretty basic soup construction. Roast the riblets briefly to get some color first. Mix ground pork with white pepper, soy sauce, fish sauce, garlic powder, salt for the meat blobs. No need for balls. Just use two spoons to portion and drop. Add the hardest stuff first cuz it'll take longer to cook.
If you use glass noodles you can add them at the very end. They will hold up as leftovers. Rice noodles won't so I cook them separately and add to the soup.
Title: Re: Recipes--Your Specialty
Post by: RAGER on January 06, 2024, 10:20:08 AM
Post by: RAGER on January 06, 2024, 10:20:08 AM
Definitely one of my specialties.
Choriqueso poblano foldies, RAGER's Cantina Beans, 2 day ferment curtido, habanero sauce.
(https://i.imgur.com/a6DbRcq.jpg)
Close up of that curtido
(https://i.imgur.com/B1gcAE7.jpg)
RAGER's patented crisping technique employed
(https://i.imgur.com/e3BknLr.jpeg)
(https://i.imgur.com/j5Yjxr6.jpeg)
Cantina beans are scratch cooked pintos with olive oil, salt, fresh bay leaf and chipotle sauce.
Chorizo is housemade. Pork, salt, Guajillos, NM chilis,toasted coriander and cumin seed, dash f cinnamon, paprika, cayenne, black pepper
Curtido is thinly sliced cabbage, carrot, red onion, jalapeño, Mexican oregano massaged with kosher salt and left to ferment a couple days at room temp.
Roast poblano until soft and blackened. Peel, seed and dice. I used Colby jack but Monterey Jack or queso Oaxaca is even better.
Choriqueso poblano foldies, RAGER's Cantina Beans, 2 day ferment curtido, habanero sauce.
(https://i.imgur.com/a6DbRcq.jpg)
Close up of that curtido
(https://i.imgur.com/B1gcAE7.jpg)
RAGER's patented crisping technique employed
(https://i.imgur.com/e3BknLr.jpeg)
(https://i.imgur.com/j5Yjxr6.jpeg)
Cantina beans are scratch cooked pintos with olive oil, salt, fresh bay leaf and chipotle sauce.
Chorizo is housemade. Pork, salt, Guajillos, NM chilis,toasted coriander and cumin seed, dash f cinnamon, paprika, cayenne, black pepper
Curtido is thinly sliced cabbage, carrot, red onion, jalapeño, Mexican oregano massaged with kosher salt and left to ferment a couple days at room temp.
Roast poblano until soft and blackened. Peel, seed and dice. I used Colby jack but Monterey Jack or queso Oaxaca is even better.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on January 07, 2024, 01:38:17 AM
Post by: Muffin Man on January 07, 2024, 01:38:17 AM
Thanks for the recipe and process on that
Thanks for the recipe and process.
Quote from: RAGER on January 06, 2024, 10:20:08 AMDefinitely one of my specialties.
Choriqueso poblano foldies, RAGER's Cantina Beans, 2 day ferment curtido, habanero sauce.
Thanks for the recipe and process.
Title: Re: Recipes--Your Specialty
Post by: RAGER on January 07, 2024, 12:11:56 PM
Post by: RAGER on January 07, 2024, 12:11:56 PM
Ja mon
Title: Re: Recipes--Your Specialty
Post by: James1214 on January 11, 2024, 01:16:24 AM
Post by: James1214 on January 11, 2024, 01:16:24 AM
Took 90% of my dried chilis from previous years, including padron, lemon drop fatali, serrano, ancho, thai dragons and a few that had lost their labels, toasted them, rehydrated, blended with a little onion, carrot, 4 cloves of garlic a half cup of fresh squeezed orange juice and a bout a quart and a half of vinegar (mix of apple cider and white) and made the best goddamn hot sauce I've made to date. It's a helluva ass burner, but so so so so good.
Title: Re: Recipes--Your Specialty
Post by: Pissy on January 11, 2024, 06:33:08 AM
Post by: Pissy on January 11, 2024, 06:33:08 AM
Cool!
Along the same lines, I actually documented my bbq sauce recipe this weekend instead of just throwing shit together. It took me a few tries and some consolidation of ingredients, but I think I got it. I was looking at getting some made to sell. The company I was looking at needs the recipe upscaled to 85 gallons, then there's some up front costs for FDA approvals and acidity testing so it could be verified to sit on a shelf. About $1000 before anything begins. Then bottling materials, label designs and ingredients, then the actual manufacturing, then packaging and shipping, I'm sure.
Along the same lines, I actually documented my bbq sauce recipe this weekend instead of just throwing shit together. It took me a few tries and some consolidation of ingredients, but I think I got it. I was looking at getting some made to sell. The company I was looking at needs the recipe upscaled to 85 gallons, then there's some up front costs for FDA approvals and acidity testing so it could be verified to sit on a shelf. About $1000 before anything begins. Then bottling materials, label designs and ingredients, then the actual manufacturing, then packaging and shipping, I'm sure.
Title: Re: Recipes--Your Specialty
Post by: RAGER on January 11, 2024, 10:08:50 AM
Post by: RAGER on January 11, 2024, 10:08:50 AM
Whoah. You gonna do close to 300 or 600 bottles?
Title: Re: Recipes--Your Specialty
Post by: Pissy on January 11, 2024, 01:12:19 PM
Post by: Pissy on January 11, 2024, 01:12:19 PM
That's what the bottling service requires- at least that's what they said the recipe needs to be scaled for. I can't imagine runs any smaller are worth a factory environment's time.
Title: Re: Recipes--Your Specialty
Post by: RAGER on January 11, 2024, 02:11:43 PM
Post by: RAGER on January 11, 2024, 02:11:43 PM
You seriously thinking about it?
My figures were based off 18 or 36 oz containers for 85 gallons.
My figures were based off 18 or 36 oz containers for 85 gallons.
Title: Re: Recipes--Your Specialty
Post by: Pissy on January 11, 2024, 05:15:53 PM
Post by: Pissy on January 11, 2024, 05:15:53 PM
I'm seriously thinking about what it would take to get the name out there enough that I don't have to eat 85 gallons of the stuff, figuratively and literally.
I guess what I'm wondering is what I can do locally to have a little success with it. Events I could set up a booth at. Maybe even try and partner with a legit bbq competition dude and travel. Pimpin' sauce.
I don't know. Baby steps are what I can afford realistically. I can see a $5k attempt turning into a $10k bill rather quickly.
I guess what I'm wondering is what I can do locally to have a little success with it. Events I could set up a booth at. Maybe even try and partner with a legit bbq competition dude and travel. Pimpin' sauce.
I don't know. Baby steps are what I can afford realistically. I can see a $5k attempt turning into a $10k bill rather quickly.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on January 12, 2024, 12:25:44 AM
Post by: Muffin Man on January 12, 2024, 12:25:44 AM
is that yeller sauce or the reddish?
Title: Re: Recipes--Your Specialty
Post by: Pissy on January 12, 2024, 06:25:06 AM
Post by: Pissy on January 12, 2024, 06:25:06 AM
This one is reddish brown. I've never tried to make a yellow.
Title: Re: Recipes--Your Specialty
Post by: mortlock on January 12, 2024, 01:22:03 PM
Post by: mortlock on January 12, 2024, 01:22:03 PM
Send me a bottle and ill feature it on dcs. That should set you up for total success.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on January 12, 2024, 03:11:41 PM
Post by: Muffin Man on January 12, 2024, 03:11:41 PM
This would be a great day for sum ribs and pissy bbq sauce. 10F degrees with a high of 12F. If the sauce has a little zing to it it would warm things up.
Title: Re: Recipes--Your Specialty
Post by: RAGER on January 12, 2024, 06:11:50 PM
Post by: RAGER on January 12, 2024, 06:11:50 PM
Yeah it's mufukn cold and gonna be for the next several days. But the big question is, will it snow.
Reminds me. I gotta get some of that Korean snow cheese.
Reminds me. I gotta get some of that Korean snow cheese.
Title: Re: Recipes--Your Specialty
Post by: Pissy on January 14, 2024, 04:08:00 PM
Post by: Pissy on January 14, 2024, 04:08:00 PM
(https://i.ibb.co/P6g4LPR/IMG-2840.jpg) (https://ibb.co/P6g4LPR)
Made 25lbs of venison summer sausage yesterday and today. Cooling in The water bath now
Made 25lbs of venison summer sausage yesterday and today. Cooling in The water bath now
Title: Re: Recipes--Your Specialty
Post by: RAGER on January 14, 2024, 08:57:47 PM
Post by: RAGER on January 14, 2024, 08:57:47 PM
Want!
Title: Re: Recipes--Your Specialty
Post by: Pissy on January 15, 2024, 07:41:46 AM
Post by: Pissy on January 15, 2024, 07:41:46 AM
I didn't realize I double posted. I was watching the sports ball and my login timed out, didn't think it went through.
Title: Re: Recipes--Your Specialty
Post by: Pissy on January 15, 2024, 07:47:44 AM
Post by: Pissy on January 15, 2024, 07:47:44 AM
But damn was it cold making that stuff. We set up on the back porch. It was 29° pretty much stayed there over the three hours we were at it. We had to take breaks to come inside and warm our hands up. My left big toe was numb for 3 hrs after we finished.
I'm going to upgrade my grinder. It underperformed this time. Took forever to grind it all. And i used store bought ground pork, vs cutting up a Boston butt. I think they gave me more fat than I normally have which made the mixture stick to the plunger like the dickens.
I'm going to upgrade my grinder. It underperformed this time. Took forever to grind it all. And i used store bought ground pork, vs cutting up a Boston butt. I think they gave me more fat than I normally have which made the mixture stick to the plunger like the dickens.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on January 15, 2024, 02:30:22 PM
Post by: Muffin Man on January 15, 2024, 02:30:22 PM
that's alot of party trays!
Title: Re: Recipes--Your Specialty
Post by: RAGER on January 20, 2024, 02:56:17 PM
Post by: RAGER on January 20, 2024, 02:56:17 PM
Had a little extra time this morning to make my favorite breakfast.
Dashi miso with daikon, carrots, mushrooms, onions, garlic and ginger.
Chicken skin and egg fried rice with some veggies
Shiozake, 9 month old daikon kimchi, 3 day old kimchi, pao cai, and fresh cuke.
(https://i.imgur.com/UGEiRWs.jpeg)
Dashi miso with daikon, carrots, mushrooms, onions, garlic and ginger.
Chicken skin and egg fried rice with some veggies
Shiozake, 9 month old daikon kimchi, 3 day old kimchi, pao cai, and fresh cuke.
(https://i.imgur.com/UGEiRWs.jpeg)
Title: Re: Recipes--Your Specialty
Post by: renfield on January 21, 2024, 01:59:04 PM
Post by: renfield on January 21, 2024, 01:59:04 PM
^ I'm on my way
Title: Re: Recipes--Your Specialty
Post by: RAGER on January 21, 2024, 02:11:28 PM
Post by: RAGER on January 21, 2024, 02:11:28 PM
Quote from: renfield on January 21, 2024, 01:59:04 PM^ I'm on my way
You like my carrot action?
(https://i.imgur.com/KMZdYT4.jpeg)
Title: Re: Recipes--Your Specialty
Post by: renfield on January 21, 2024, 06:37:45 PM
Post by: renfield on January 21, 2024, 06:37:45 PM
I can taste them through the screen
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on January 22, 2024, 02:36:27 AM
Post by: Muffin Man on January 22, 2024, 02:36:27 AM
i had a bear claw for breakfast. just sayin'
Title: Re: Recipes--Your Specialty
Post by: James1214 on January 22, 2024, 06:49:38 PM
Post by: James1214 on January 22, 2024, 06:49:38 PM
Dunno how, but my roast chicken yesterday came out a bit rubbery. I'm at a loss.
>:(
I do them exactly the same way every time, and the method I use has literally worked a hundreds of times (around every other week for something like 15 years).
450 for 20 minutes, drop to 375, cook to 155, pull and let rest for 10-15 minutes. It was not super appetizing, so it got chopped into bits and tossed in the stock pot.
Made a few NY strips instead, which was quick and went with the sides.
The crazy thing is it's the first time I can remember this ever happening. I mean, my lady jokes that one of the reasons she fell in love with me is how well I cook chicken.... Which she says is consistently the best she's ever eaten.
>:(
I do them exactly the same way every time, and the method I use has literally worked a hundreds of times (around every other week for something like 15 years).
450 for 20 minutes, drop to 375, cook to 155, pull and let rest for 10-15 minutes. It was not super appetizing, so it got chopped into bits and tossed in the stock pot.
Made a few NY strips instead, which was quick and went with the sides.
The crazy thing is it's the first time I can remember this ever happening. I mean, my lady jokes that one of the reasons she fell in love with me is how well I cook chicken.... Which she says is consistently the best she's ever eaten.
Title: Re: Recipes--Your Specialty
Post by: renfield on January 22, 2024, 09:32:25 PM
Post by: renfield on January 22, 2024, 09:32:25 PM
I betcha it was the chicken itself. Bird led a rough life or something. What kind of chicken do you get?
Interesting (to me) that you pull at 155. You're temping the thighs for that or the tiddy??
Interesting (to me) that you pull at 155. You're temping the thighs for that or the tiddy??
Title: Re: Recipes--Your Specialty
Post by: James1214 on January 22, 2024, 10:34:55 PM
Post by: James1214 on January 22, 2024, 10:34:55 PM
I buy Mary's or Smart Chicken, whatever my local store has at the better price. This was a Mary's bird.
I temp the center of the breast. I mean, in terms of food safety it's like it has to be held at 165 for bacteria to die for only 15 seconds, 155 for 1 minute. Thighs always temp significantly higher, and honestly I almost always hit bone, which throws the reading off. Also, I set my thermometer for 155, and then I'm inevitably fucking around making a salad dressing, or asparagus or broccolini or whatever for a bit before pulling it from the oven. So it'll get closer to 160 before it comes out..... Regardless, I did put it back in the oven and it didn't really help..... Super strange.
It usually leads to a super juicy bird, and the super high starting temp makes every speck of skin crispy AF. Also I cook in a rack, but don't truss at all.
I temp the center of the breast. I mean, in terms of food safety it's like it has to be held at 165 for bacteria to die for only 15 seconds, 155 for 1 minute. Thighs always temp significantly higher, and honestly I almost always hit bone, which throws the reading off. Also, I set my thermometer for 155, and then I'm inevitably fucking around making a salad dressing, or asparagus or broccolini or whatever for a bit before pulling it from the oven. So it'll get closer to 160 before it comes out..... Regardless, I did put it back in the oven and it didn't really help..... Super strange.
It usually leads to a super juicy bird, and the super high starting temp makes every speck of skin crispy AF. Also I cook in a rack, but don't truss at all.
Title: Re: Recipes--Your Specialty
Post by: Pissy on January 23, 2024, 06:19:45 AM
Post by: Pissy on January 23, 2024, 06:19:45 AM
That's strange. The rubberieness was the meat? Not just the skin?
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on January 23, 2024, 09:03:57 AM
Post by: Muffin Man on January 23, 2024, 09:03:57 AM
rubber chicken 1 out of 400 big deal. worst part is not tossing it rather putting it some crock pot ike its okay. horrible soup now. two wrongs
Title: Re: Recipes--Your Specialty
Post by: renfield on January 23, 2024, 01:30:41 PM
Post by: renfield on January 23, 2024, 01:30:41 PM
My struggle with whole chickens is that I like my breasts at barely 165 if that (one of the restaurants I worked at insisted we did them "medium well" and honestly it's what's up), but I really feel like you need to get the dark meat to like 185 for it to stop being slimy and gross. Maybe I should stop trussing
Title: Re: Recipes--Your Specialty
Post by: Pissy on January 23, 2024, 02:22:31 PM
Post by: Pissy on January 23, 2024, 02:22:31 PM
I'm 165 err'y day.
Title: Re: Recipes--Your Specialty
Post by: James1214 on January 23, 2024, 05:08:04 PM
Post by: James1214 on January 23, 2024, 05:08:04 PM
Quote from: Pissy on January 23, 2024, 06:19:45 AMThat's strange. The rubberieness was the meat? Not just the skin?
Yeah, skin was crispy and perfect, it carved up just fine, but when slicing the breast for my kiddo it just felt off, so I tested, and switched gears.
It all was just strange. Oh well.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on January 23, 2024, 09:57:51 PM
Post by: Muffin Man on January 23, 2024, 09:57:51 PM
I swear I'm going to buy a La Caja China one of these days for pig and chickens, and fish. But the Costco bird for $4.99 isn't horrible. 7 out of 10 so not "chef's kiss" or anything. I really miss my Nashville brined whole chicken. Drive though window, 1/2 chicken, beans, rice, hone made tortilla, sauces. Whole Jalepeno $15. They'd brine the whole chicken in a 55 gallon thing for 2 days. Not sure how they cooked it and then I think they got shut down by the authorities. Everyone cried.
Title: Re: Recipes--Your Specialty
Post by: mortlock on January 23, 2024, 11:48:14 PM
Post by: mortlock on January 23, 2024, 11:48:14 PM
i can only imagine the health code violations. jesus christ. 55 gallon drums of raw chicken is gross.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on January 24, 2024, 12:01:38 AM
Post by: Muffin Man on January 24, 2024, 12:01:38 AM
it was toally off the hook in both directions but nobody died unless they covered it up. thinking back on it, now that you mentioned the grossness, maybe that's why they got shut. I think they were shut twice so not able to correct the inspection flags? I still miss it dearly. Drive-thru window. and then 1/2 mile down the Pike another drive-thru window for liquor. (ever seen those?) whut could go wrong.
Title: Re: Recipes--Your Specialty
Post by: Muffin Man on January 24, 2024, 01:37:49 AM
Post by: Muffin Man on January 24, 2024, 01:37:49 AM
knock knock who's there:
(https://i.ibb.co/cCsSfL9/chmf.jpg) (https://ibb.co/LJsXj5y)
at the warehouse now, I would'a but I dint. good price though. but they were light, no heft. oh, maybe my meter is off. 22oz not bad. Ah shucks
(https://i.ibb.co/cCsSfL9/chmf.jpg) (https://ibb.co/LJsXj5y)
at the warehouse now, I would'a but I dint. good price though. but they were light, no heft. oh, maybe my meter is off. 22oz not bad. Ah shucks
Title: Re: Recipes--Your Specialty
Post by: renfield on January 24, 2024, 08:11:02 AM
Post by: renfield on January 24, 2024, 08:11:02 AM
I dunno if this is quite my specialty because every time I watch Pepin bone a chicken it really hits home what a rank amateur I am.
Nonetheless, seeing as we're talking chicken. This was my third try at a ballotine, all three were delicious, but getting the bones out continues to be insanely challenging to me
(https://i.imgur.com/eJOzqgF.png)
(https://i.imgur.com/P5HoaQI.png)
(https://i.imgur.com/lwAPjZu.png)
Nonetheless, seeing as we're talking chicken. This was my third try at a ballotine, all three were delicious, but getting the bones out continues to be insanely challenging to me
(https://i.imgur.com/eJOzqgF.png)
(https://i.imgur.com/P5HoaQI.png)
(https://i.imgur.com/lwAPjZu.png)
Title: Re: Recipes--Your Specialty
Post by: renfield on January 24, 2024, 08:17:32 AM
Post by: renfield on January 24, 2024, 08:17:32 AM
^ brown rice, mushroom medley, leek, onion, spinach filling
Title: Re: Recipes--Your Specialty
Post by: RAGER on January 24, 2024, 01:57:41 PM
Post by: RAGER on January 24, 2024, 01:57:41 PM
I was just gonna ask what you stuffed it with.
Title: Re: Recipes--Your Specialty
Post by: RAGER on January 24, 2024, 02:50:09 PM
Post by: RAGER on January 24, 2024, 02:50:09 PM
Busy kitchen day yesterday. Made red curry paste, red curry beef, roti canai, jasmine rice and a malayu curry sauce.
Here's some pics.
(https://i.imgur.com/XC7PXit.jpg)
(https://i.imgur.com/XfwMsWg.jpeg)(https://i.imgur.com/zCvREeW.jpeg)
(https://i.imgur.com/dU3CsE4.jpg)
(https://i.imgur.com/kgI6n9y.jpg)
(https://i.imgur.com/cg0T3NG.jpeg)
(https://i.imgur.com/sS2HA3w.jpeg)
(https://i.imgur.com/nsLAXPt.jpeg)
Here's some pics.
(https://i.imgur.com/XC7PXit.jpg)
(https://i.imgur.com/XfwMsWg.jpeg)(https://i.imgur.com/zCvREeW.jpeg)
(https://i.imgur.com/dU3CsE4.jpg)
(https://i.imgur.com/kgI6n9y.jpg)
(https://i.imgur.com/cg0T3NG.jpeg)
(https://i.imgur.com/sS2HA3w.jpeg)
(https://i.imgur.com/nsLAXPt.jpeg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on March 10, 2024, 06:34:51 PM
Post by: RAGER on March 10, 2024, 06:34:51 PM
Very Thai influenced salad I like to make variations of.
Day old rice, do chua, pickled onions, shallots, scallions, cukes, tomatoes, cilantro, radicchio, peanuts, shrimps, naem sausage, Napa cabbage, makrut lime leaf
(https://i.imgur.com/kFRr1gD.jpg)
One of the tricks is as part of the prep for the shrimp and the naem I first boil the shrimp shells for just a few minutes in just a little water, strain then I boil the sliced naem in the same water for a couple minutes. This really flavors the water. I then boil the shrimp in that water. Then brown the naem briefly in a pan. Deglaze the pan with the shrimp water and reduce. This make a killer dressing when you add a paste of pounded lemongrass, galangal, garlic, cilantro, white pepper, green Thai chilies, fish sauce and lime juice. Toss it all together and bam!
(https://i.imgur.com/5kpJQkj.jpeg)
Day old rice, do chua, pickled onions, shallots, scallions, cukes, tomatoes, cilantro, radicchio, peanuts, shrimps, naem sausage, Napa cabbage, makrut lime leaf
(https://i.imgur.com/kFRr1gD.jpg)
One of the tricks is as part of the prep for the shrimp and the naem I first boil the shrimp shells for just a few minutes in just a little water, strain then I boil the sliced naem in the same water for a couple minutes. This really flavors the water. I then boil the shrimp in that water. Then brown the naem briefly in a pan. Deglaze the pan with the shrimp water and reduce. This make a killer dressing when you add a paste of pounded lemongrass, galangal, garlic, cilantro, white pepper, green Thai chilies, fish sauce and lime juice. Toss it all together and bam!
(https://i.imgur.com/5kpJQkj.jpeg)
Title: Re: Recipes--Your Specialty
Post by: RAGER on April 04, 2024, 06:13:05 PM
Post by: RAGER on April 04, 2024, 06:13:05 PM
With the sliced pork shoulder I bought at H mart
Salty peppy and tenderize with that back of a knife
(https://i.imgur.com/ZTM1Axn.jpeg)
Sizzle in the De Buyer
(https://i.imgur.com/0o3nVdp.jpeg)
Leeks, cabbage. Ginger and garlic not pictured
(https://i.imgur.com/nrDhD10.jpeg)
(https://i.imgur.com/M2rveoA.jpeg)
Let er stew a bit in chicken stock fortified dashi with mushrooms
(https://i.imgur.com/E5bZyPd.jpeg)
Add the cabbage to the donabe
(https://i.imgur.com/Rhiic5H.jpeg)
Very very good. Ume!!
(https://i.imgur.com/ROXrBjF.jpeg)
Salty peppy and tenderize with that back of a knife
(https://i.imgur.com/ZTM1Axn.jpeg)
Sizzle in the De Buyer
(https://i.imgur.com/0o3nVdp.jpeg)
Leeks, cabbage. Ginger and garlic not pictured
(https://i.imgur.com/nrDhD10.jpeg)
(https://i.imgur.com/M2rveoA.jpeg)
Let er stew a bit in chicken stock fortified dashi with mushrooms
(https://i.imgur.com/E5bZyPd.jpeg)
Add the cabbage to the donabe
(https://i.imgur.com/Rhiic5H.jpeg)
Very very good. Ume!!
(https://i.imgur.com/ROXrBjF.jpeg)