The Food Thread

[Iron Mike]

Longhunter's Bear Roast


Ingredients:


3 -4 lbs bear roast or 3 -4 lbs rump roast, thin fat to 1/2 inch

1 1/2 cloves garlic

salt and pepper

2 small onions, chopped

1/2 stalk celery & leaves

1/2 teaspoon sage

3 tablespoons flour

1/4 teaspoon thyme

1/4 teaspoon savory

2 cups beef stock

1 teaspoon Worcestershire sauce


Directions:
1Preheat oven to 500 degrees.
2Cut deep slits in top of roast and insert garlic slices.
3Salt and pepper the meat well.
4Lay a few fat slices under the roast, put it in preheated oven, and roast 20 minutes or so until the fat browns.
5Turn the heat down to 300-325 degrees and roast about 2 1/2 hours.
6When done, remove roast and the fat cracklings to a hot pan or platter.
7Gravy: Retain 2-3 tablespoons of fat in the roasting pan with the drippings and in it saute the finely chopped onions and celery.
8Stir in the flour and herbs.
9Stir on a low flame until thickens, stir in the herbs.
10Add Worcestershire sauce.
11Cry about how much Cutler sucks.....

Read more: http://www.food.com/recipe/longhunte...#ixzz1YY8RYjm7

[easy cheesy]

Chicken Fried Steak with Spicy Gravy (this is the basic, country, old school, simple shit right here... no frills!)

Six- 8 ounce steaks, about 1/2 inch thick
1 1/2 teaspoons of salt
1/2 teaspoon black pepper
flour
milk
shortening

Spicy Gravy
pan drippings from the steak
3 cups milk
6 tablespoons butter
1/2 teaspoon cayenne- (I add more "balls" to this than just a half of a teaspoon but that's just me)
1/4 teaspoon hot red pepper sauce (the aforementioned also applies here)
1 1/2 teaspoons salt (I cut back on salt and sub a hint of garlic as my extra addition of "heat" generally eradicates the need for additional sodium)
1/2 cup flour

Score the steaks crosswise on both sides with a sharp knife. Pound with mallet until they are about 1/4 inch thick.

Dust the steaks with the salt and pepper, then dredge each steak in the flour. Dip the coated steaks in the milk and then dredge again in the flour.

Melt the shrotening in a skillet over medium heat. Add the steaks and fry for 3 minutes (less for rarer meat) on each side, pressing down on the steaks in the skillet from time to time. Remove the steaks when done and keep warm.

To make the spicy gravy, heat the milk in a large saucepan over very low heat. Don't let the milk boil or form a skin.

Reduce the heat under the skillet with the steak drippings. Add the butter, cayenne, red pepper sauce and salt- (see comments above)

Stir for one minute. Slowly blend in the flour until the mixture is smooth. Slowly pour the mixture into the heated milk, stirring constantly so it blends evenly (whisking is the best).

Simmer (do not let it boil) until it thickens to taste. Serve in a gravy boat with the steaks...

[easy cheesy]

Beef Filet Grilled with Pink Peppercorns

1 or 2 tablespoons pink peppercorns (freeze dried)
1 cup dry white wine
1/2 cup Creme Fraiche
1/4 teaspoon cornstarch
salt to taste

4 beef filets- six to eight ounces
oil

Pink Peppercorn Sauce
Place the peppercorns and wine in a small saucepan. Cover and simmer slowly to rehydrate the peppercorns.

In a bowl, mix the Creme Fraiche with cornstarch and salt. When the pepper and wine have been reduced by a good half, stir in the cream, over heat. Cook for a few moments until the sauce is light but smooth. Keep warm

Steaks
Lightly oil both sides of the filets. Place them on a very hot grill. Cook a minute or two, according to taste and thickness. (I actually prefer a Rib Eye because of the marbling which provides extra flavor in my opinion)

Arrange on warm plate and pour peppercorn sauce over... serve... nom, nom, nom

[easy cheesy]

So simple and soooo frickin' good....

Scallops in Butter and Brandy Sauce

2 pounds sea scallops
1 teaspoon salt
1 cup butter- (oooohhhhh yeahhhhh)
4 tablespoons of brandy
1 tablespoon chopped parsley

Wash the scallps and put them into saucepan with the salt and enough water to cover. Bring to a simmer and gently cook the scallops for about three minutes. Drain well in strainer.

While scallops are draining, melt the butter in a large skillet over medium high heat. Add scallops and cook, stirring gently, until the butter turns light brown.

In a small saucepan, heat the brandy until it sizzles. Carefully ignite the brandy and pour it over the scallops. When the flame dies out, transfer the scallops to a serving bowl, garnish with parsely and serve.

[Freak Out]

Nice stuff....I make my own cheese btw...including creme fraiche.

[easy cheesy]

Nice stuff....I make my own cheese btw...including creme fraiche.

I'm swooning as we "speak"... I have made creme fraiche but the "cheesemaker" abilities in my DNA makeup stop there... I hope that you elaborate at some point and share some of your "artisan skills" with us!!!

[easy cheesy]

Beer and Horseradish Mustard

From Bon Appetit, October 2009

Ingredients

1 cup lager beer, divided
2/3 cup malt vinegar or red wine vinegar
1/3 cup whole brown mustard seeds
2 tablespoons dry mustard (such as Colman's)
1/4 cup prepared white horseradish
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon honey
1/4 teaspoon caraway seeds, finely ground in mortar with pestle or in spice mill
2 teaspoons cornstarch mixed with 1 tablespoon water

Preparation

Whisk 1/2 cup beer, malt vinegar, mustard seeds, and dry mustard to blend in small bowl. Let mixture stand at room temperature 3 hours.
Transfer beer-and-mustard-seed mixture to blender; add remaining 1/2 cup beer, horseradish, 1 teaspoon coarse salt, 1 teaspoon pepper, honey, and ground caraway seeds; blend until coarse puree forms.

Transfer mixture to medium metal bowl. Set bowl over saucepan of simmering water and whisk often until mixture thickens slightly, about 15 minutes (mixture will be thinner and more sauce-like than store-bought mustard). Transfer mustard to small saucepan and add cornstarch mixed with 1 tablespoon water; whisk over medium-high heat until mustard thickens and boils, about 2 minutes. Transfer mustard to airtight container. Cover and chill until cold. DO AHEAD: Can be made 1 week ahead. Keep chilled.

[easy cheesy]

Veal Scallps with Tarragon and Cream

4 veal scallops
2 tablespoons butter
1/2 cup dry white wine
4 sprigs fresh tarragon
3 tablespoons Creme Fraiche
salt and pepper to taste

Brown the veal in a skillet in the hot butter, 3-4 minutes on each side. Add the wine and stems from the fresh tarragon. (The leaves will be added later)

Cover and cook over low heat for about 10 minutes.

Place the cooked veal on a platter and keep warm. Leave the cooking juices in the skillet. Stir in one to two tablespoons of water. Boil one minute. Remove the tarragon stems. Add the Creme Fraiche and minced tarragon leaves. Salt and pepper to taste. Simmer one more minute and pour over meat.

Serve with peeled, unsweetened baked apples, or quartered apples rapidly sauteed in the skillet with a little a butter along with, or just before, the veal.

I prefer veal chops but to each his own.

[Partial]

Blackened chicken recipe. Making this now. Just made the rub in a 30x portion. I would recommend doing a 12-15x if making it in bulk, otherwise it fills two empty spice containers.

One of my favorite fat kid meals is this on a sesame kaiser hard roll with baked curly french fries. Soooo good! Since I'm dieting, I ditch the fries and roll. I eat this straight up. Sometimes I put sriracha on, but that gets to be a bit much with the heat.

I use ~1 lbs of chicken per one recipe of this rub. Typically this is 4 boneless skinless breasts instead of two.

http://allrecipes.com/Recipe/blacken...en/detail.aspx

1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1/8 teaspoon ground white pepper
1/8 teaspoon onion powder
2 skinless, boneless chicken breast halves

Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

[Partial]

My friends and I have a rotating chili party for Packer games. I'm going to try making a white turkey chili for the next time I'm up. Probably not this exact one, but the recipe looks interesting. I've never had a white chili before.

http://www.closetcooking.com/2007/12...ite-chili.html

[SkinBasket]

Oil the chicken breasts with cooking spray on both sides,

Thats disgusting.

[Partial]

Singha Thai and EE Sane... best thai restaurants in MKE. Possibly in the world.

[Freak Out]

Singha Thai and EE Sane... best thai restaurants in MKE. Possibly in the world.

There is no fucking way the best Thai restaurant is in Milwaukee. Believe me it's in Thailand. It may not be as pretty, and there may be rats all over the place, but the food is better.

[Freak Out]

Plus you could get a blowjob at the table. Kind of disgusting but possible.

[GrnBay007]

LOL @ freak! U been there?

[Freak Out]

LOL @ freak! U been there?

Many times. I love Thailand. The Thai people are the nicest...even more so than you Midwesterner s.

[Partial]

Plus you could get a blowjob at the table. Kind of disgusting but possible.

Hahaha! That's incredible! I've had this happen at EE sane, though.

[easy cheesy]

Plus you could get a blowjob at the table. Kind of disgusting but possible.

Sounds like Thanksgiving at my house... only the "rat" in attendance was one of "Packer" persuasion....

[easy cheesy]

Chicken Cordon Bleu

6 boneless, skinless chicken breasts
1 lemon
1 tablespoon chopped parsley
1 teaspoon salt
1 teaspoon cayenne
1/4 cup olive oil
6 thick slices of Swiss cheese
6 ham slices
12 tablespoons bechamel or any other damn white sauce of choice really
1 teaspoon paprika

Squeeze the lemon over the chicken and let stand for 10 minutes. Rub the parsley, salt and cayenne into the chicken.

Heat the oil in a skillet. Preheat the oven to 300 degrees. Brown the chicken in the oil and drain on paper towels. Place the chicken in a broiler pan with a rack and cover first with the cheese and then the ham. Spoon 2 tablespoons of the "white sauce of choice" over each. Sprinkle with paprika. Place in the oven and bake for 10 minutes. Easy as hell and tasty too! (without all the fancy, time consuming fileting, stuffing etc.)

[Iron Mike]

Sounds like Thanksgiving at my house... only the "rat" in attendance was one of "Packer" persuasion....