The Food Thread

[3irty1]

We need a solid cooking thread. A place to hunt down ingredients, ask for/post recipes, ask questions, post cookbook/equipment reviews, give/get advice,and even review restaurants. Hopefully some of you with decent cameras can even put up some food porn for us.

[3irty1]

I'll go first. Every summer Ocean Spray has a big recipe contest. I'm going to post three original recipes that I entered into last years contest. Cranberries are a big ingredient here in Wisconsin but many people haven't found great ways to incorporate them into their cuisine.


CRANBERRY-ROOTBEER FLAN LECHE
The idea in this one was to make cranberries the star by putting them in a rich dessert with flavors that compliment like rootbeer and pistacios. Rootbeer and cranberry is a rare combo but shouldn't be. I felt this was my strongest dish last year.

Ingredients:
1 12 fl oz can Evaporated Milk
1 14 oz can sweetened condenced Milk
2 eggs
2 egg yolks
1 T vanilla extract

5 graham crackers (20 segments)
1/4 c Ocean Spray Craisins, chopped
2 T roasted pistacios, shelled and crushed (optional)
4 T melted butter

12oz Root beer
7 oz Ocean Spray jellied cranberry sauce

Technique:
For Flan Leche
Beat milks, eggs, yolks, and vanilla together to form a smooth mixture. Strain into 4 oz molds. Place molds inside hotel pan. Fill pan with water until water level is nearly even with custard level inside molds. Bake at 300 until inserted tester comes out clean (~40 minutes). Refridgerate molds.

For Craisin crust
Crush, chop, or grind crackers into crumbs. Combine with craisins and pistacios. Sprinkle mixture evenly over set custards. Coat evenly with melted butter. Return to refridgeration.

For Cranberry Rootbeer sauce
Bring rootbeer to a boil. Reduce heat to a simmer and wisk cranberry sauce into rootbeer. Reduce until a thick syrup. Keep warm for plating.

To serve invert and unmold flan onto plate. Drizzle warm syrup on and around flan making sure to cover the top. Recipe serves 6.



GRILLED CRANBERRY POLENTA WITH SOURCREAM AND SALMON ROE
I would make this for the crew of our salmon seining boat in Alaska. Your roe won't be as fresh as mine was but this is still an elegant snack or breakfast and really looks beautiful on the plate. You can skip the juice cocktail step, it does make the dish better but not by much. its real purpose is to meet the contest requirements.

Ingredients:
6 c water
1 T Salt
2 c coarsely ground yellow cornmeal
1/2c unsalted butter
1/2c Craisins
2 jalapeno peppers, seeded and minced
1/2c sour cream
1 c Ocean Spray cranberry juice cocktail
2 oz Salmon Roe

Technique:

For Grilled Cranberry Jalapeno Polenta
Bring 6 cups of water to boil. Add Salt and bring to a simmer. Add polenta while stiring continuously until polenta is thick. (~ 20 minutes) Stir in half of the butter until melted. Add Craisins and Jalapenos. Pour mixture into a greased loaf pan. Cover pan and refridgerate at least 4 hours. When loaf is set, remove from pan and slice into 3/8 inch slices. Carefully butter each slice and Grill until golden and lightly chared around edges.

For Sour Cream Topping
Bring Juice cocktail to a boil. Reduce until a thick syrup. Drizzle syrup lightly into bowl containing sour cream. Mix very lightly to leave swirls. Reserve some syrup for garnish.

To Serve
Leave swirl of cranberry syrup on plate. Shingle two slices of cranberry polenta. Top with dollap of sour cream topping and salmon roe garnish. ~6 servings



CRANBERRY FILLED JALAPENO "BARQUETTES"
Barquettes are French boat-shaped cookies which is what the jalapeno halves reminded me of when developing this recipe. Plus it sounds fancy. You can skip the juice cocktail in this one, its really only in there to meet the contest requirements. Its better without it honestly but I wanted to post the recipe as it was.

Ingredients:
15 whole jalapeno peppers of even size and shape
3 T Ocean Spray Craisins, chopped
3 T red onion, finely diced
8 oz cream cheese, softened
1 c Ocean Spray cranberry juice cocktail
15 slices of bacon

banana leaf garnish

Technique:
Lay bacon on sheet pan and bake at 275 F until cooked but still floppy. Bring cranberry juice cocktail to a boil. Reduce until thick and syrupy. Trim and discard stems of peppers. Slice each pepper down the middle lengthwise. Using a spoon, scrape the seeds and membranes of each pepper to yield 30 jalapeno "barquettes." Combine Cream cheese with chopped craisins and red onion. Fold in juice reduction lightly to leave swirls. Fill barquettes with cream cheese mixture. Wrap each barquette with a half slice of parcooked bacon. If desired further crisp bacon using propane torch, leaving jalapeno as raw as possible.

To serve arrange five barquettes onto a plate lined with banana leaf. Can also be individually served as an amuse bouche.

[GrnBay007]

Cranberries are a big ingredient here in Wisconsin but many people haven't found great ways to incorporate them into their cuisine.

A co-worker of mine goes to some Cranberry Fest every year somewhere in Wisconsin. She loves it.

[GrnBay007]

I have a request...

A very long time ago there was a recipe or food thread and I think what I'm looking for was in it but haven't found the thread since I have no idea what it was called. I'm looking for an awesome homemade pizza sauce and I want to make a crust that is similar to the one at Pizzaria Uno in Platteville, WI.

[3irty1]

I had a friend who worked at pizzaria uno in platteville, I sent him an email for you. He sent me back the following recipe:

1 c Warm tap water (110−115 F)
1 t Active dry yeast
3 1/2 c Flour
1/2 c Coarse ground cornmeal
1 t Salt
1/4 c shortening

I assume that makes two pies.

When I see a pizza recipe the first thing I do is estimate how wet it is. That is the ratio of four (or in this case flour+cornmeal) to water (or in this case water+fat). This is about 100:54-57 flour:water or a baker's percentage of 54-57%. For reference the pizza dough I routinely make is 65%. This is a relatively dry dough but that is acceptable for a thicker crust. For a place like Uno's that employs mostly kids, its common to see fat of some kind in the dough whether veg, olive, or shortening. This idiot-proofs it somewhat as the dough will never be too sticky and even over kneaded dough spiked with shortening will come out tender. The cornmeal is to add some artificial crunch to the dough that could come off as doughy or heavy with that shortening in it.

You are best off forming this dough into a pizza-hut type crust rather than one that is really thin. This kind of crust is well suited for a home kitchen oven as it will turn out at lower temperatures in the 450F degree range.


The trick to making top sauce though is the tomatoes not surprisingly. For 10 months out of the year, canned > fresh. Really. Those canned tomatoes were lovingly picked at their peak, briefly steamed and peeled and packed away for you. Those fresh tomatoes that taste like nothing were picked green and colored with ethylene gas. Also the type of tomato matters. By far the most popular among top pizza chefs is the san marzano plum tomato. Its similar to a roma with a distinct pear shape and considered the best sauce tomato in the world. Find them canned. Once you have those your sauce is merely a puree of raw tomato flesh, evoo, salt, seasonings including oregano, and maybe some sweetener like honey or sugar. Why do you leave the tomatoes raw? Because its going to cook on the pie.

I want to eat pizza all the time so I need the process to be convenient. Unless I make a big batch of sauce a can it, I rarely make my own. I find most canned sauces acceptable. I personally deviate from the pizza purists in that I simply can't eat pizza anymore without siriacha. I add it right to the sauce. When you consider that its a chili garlic condiment, its not out of place here or in much Italian cuisine. Another thing I like to do is blend parmesan into my sauce. It turns it a beautiful orange, allows me to get cheese in every bite when using slices of fresh buffalo mozz. You can't just blend cheese into tomatoes or the cheese will form tiny rubbery balls from the tomatoes acid so the cheese must first be blended into cream. Do I do all of this? No I add a couple of spoonfuls of Alfredo sauce.

[Little Whiskey]

You are best off forming this dough into a pizza-hut type crust rather than one that is really thin. This kind of crust is well suited for a home kitchen oven as it will turn out at lower temperatures in the 450F degree range.




I've never been to Pizzeria Uno in Platville, but I've been to other Uno's before. I assume they are all the same? isn't the crust more like a chicago deep dish? Could i make this type of crust in my home oven?

[Partial]

They have a pizzeria uno in the Platte? I don't think that was there when I was there. Cool.

When did you get so into cooking. I'm all about it, that's awesome!

I'll post some pizza stuff later. Pizza is my favorite thing to cook and I've done a lot of experimentation over the past two years or so since I got a pizza stone. I've evolved from a thick crust guy to a thin crust guy.

The GF and I have spent time going to all of MKEs finest pizza establishments over the past few months. Hands down, our favorites were Mama DeMarinis in Bay View and Zaffiros on Farwell. The Olive Pit in the 5th ward was amazing as well. I was really underwhelmed by Balistraris. We did carry out for that pie, so that could have contributed to underwhelmed feeling. We still have to try the Calderone club, but I think we've hit up basically all of the consensus top 15 places besides that.

It really is too bad about Pizza Man. That was my favorite pie before it burned down. How many Pizza pubs fell victims to the streets?

[3irty1]

I've never been to Pizzeria Uno in Platville, but I've been to other Uno's before. I assume they are all the same? isn't the crust more like a chicago deep dish? Could i make this type of crust in my home oven?

The one in Platteville is unaffiliated I believe. People may know it better by the bar that its affiliated with "The Annex" which has kick ass long island ice teas.

The Uno's in platteville does pimp their Chicago style pizza but I've never seen a deep dish from them.

In general Chicago style pizza refers to Chicago style thin crust which differs from NY style thin crust in that their is more deviation from pure Neapolitan pizza. Chi style usually has more sauce, wider variety of toppings, and is generally cut into squares instead of slices.

[3irty1]

They have a pizzeria uno in the Platte? I don't think that was there when I was there. Cool.

When did you get so into cooking. I'm all about it, that's awesome!

I'll post some pizza stuff later. Pizza is my favorite thing to cook and I've done a lot of experimentation over the past two years or so since I got a pizza stone. I've evolved from a thick crust guy to a thin crust guy.

The GF and I have spent time going to all of MKEs finest pizza establishments over the past few months. Hands down, our favorites were Mama DeMarinis in Bay View and Zaffiros on Farwell. The Olive Pit in the 5th ward was amazing as well. I was really underwhelmed by Balistraris. We did carry out for that pie, so that could have contributed to underwhelmed feeling. We still have to try the Calderone club, but I think we've hit up basically all of the consensus top 15 places besides that.

It really is too bad about Pizza Man. That was my favorite pie before it burned down. How many Pizza pubs fell victims to the streets?

I cooked professionally in Galena while at Platteville. After Zaffiro's I stopped looking for good pizza in Milwaukee. If you want the BEST pizza in Milwaukee you'll have to come over. It'd be a hell of a write up but I may at one time post the full method by which I make pizza at home, from the sourdough starter down to the basil on top.

[MJZiggy]

I cooked professionally in Galena while at Platteville. After Zaffiro's I stopped looking for good pizza in Milwaukee. If you want the BEST pizza in Milwaukee you'll have to come over. It'd be a hell of a write up but I may at one time post the full method by which I make pizza at home, from the sourdough starter down to the basil on top.

Not to get off your pizza kick, but does Mimma's still have that amazing angel hair with fresh mozzarella? Good GOD that stuff was fabulous.

[3irty1]

Capelli D’Angelo ai Gamberi Pomodoro e Capperi. Right in my neighborhood.

[MJZiggy]

Used to be right in my neighborhood too. Anytime anyone visited, we always went to Mimmas. Now if you have a recipe for THAT....

[Little Whiskey]

In general Chicago style pizza refers to Chicago style thin crust

when i think of chicago style pizza i think more of a pie style crust where the sauce is on the top not the bottom.

[MJZiggy]

Ok, but if you guys keep this up, you're going to have to make me a pie with an impossibly thin crust...and mushrooms.

by the way, what are those really, really thin oriental noodles? The ones that look like angel hair pasta? I need to learn how to cook them and how to make that awesome brown sauce the old Chinese dude makes at my favorite hole in the wall. I also need to know how to make pho broth correctly. I know it has ginger and star of anise, but don't know the quantities, etc. And pho must be made with round steak. None of this chicken shit either.

[Little Whiskey]

got a hummus recipe?

[MJZiggy]

I thought hummus was mashed chickpeas with oil and garlic?

[Partial]

I cooked professionally in Galena while at Platteville. After Zaffiro's I stopped looking for good pizza in Milwaukee. If you want the BEST pizza in Milwaukee you'll have to come over. It'd be a hell of a write up but I may at one time post the full method by which I make pizza at home, from the sourdough starter down to the basil on top.

You gotta try Mama DeMarinis. It's a hole in the wall but it is fantastic! Oddly enough, there is another DeMarinis restaurant a block away that opened after a family squabble.

We'll have to do a pie exchange. I make a pretty tasty pizza too. :)

edit: Why is there a thumbs down in my post?

[Little Whiskey]

I thought hummus was mashed chickpeas with oil and garlic?

if only it were that easy.

[GrnBay007]

I had a friend who worked at pizzaria uno in platteville, I sent him an email for you. He sent me back the following recipe:

1 c Warm tap water (110−115 F)
1 t Active dry yeast
3 1/2 c Flour
1/2 c Coarse ground cornmeal
1 t Salt
1/4 c shortening

I assume that makes two pies.

When I see a pizza recipe the first thing I do is estimate how wet it is. That is the ratio of four (or in this case flour+cornmeal) to water (or in this case water+fat). This is about 100:54-57 flour:water or a baker's percentage of 54-57%. For reference the pizza dough I routinely make is 65%. This is a relatively dry dough but that is acceptable for a thicker crust. For a place like Uno's that employs mostly kids, its common to see fat of some kind in the dough whether veg, olive, or shortening. This idiot-proofs it somewhat as the dough will never be too sticky and even over kneaded dough spiked with shortening will come out tender. The cornmeal is to add some artificial crunch to the dough that could come off as doughy or heavy with that shortening in it.

You are best off forming this dough into a pizza-hut type crust rather than one that is really thin. This kind of crust is well suited for a home kitchen oven as it will turn out at lower temperatures in the 450F degree range.


The trick to making top sauce though is the tomatoes not surprisingly. For 10 months out of the year, canned > fresh. Really. Those canned tomatoes were lovingly picked at their peak, briefly steamed and peeled and packed away for you. Those fresh tomatoes that taste like nothing were picked green and colored with ethylene gas. Also the type of tomato matters. By far the most popular among top pizza chefs is the san marzano plum tomato. Its similar to a roma with a distinct pear shape and considered the best sauce tomato in the world. Find them canned. Once you have those your sauce is merely a puree of raw tomato flesh, evoo, salt, seasonings including oregano, and maybe some sweetener like honey or sugar. Why do you leave the tomatoes raw? Because its going to cook on the pie.

I want to eat pizza all the time so I need the process to be convenient. Unless I make a big batch of sauce a can it, I rarely make my own. I find most canned sauces acceptable. I personally deviate from the pizza purists in that I simply can't eat pizza anymore without siriacha. I add it right to the sauce. When you consider that its a chili garlic condiment, its not out of place here or in much Italian cuisine. Another thing I like to do is blend parmesan into my sauce. It turns it a beautiful orange, allows me to get cheese in every bite when using slices of fresh buffalo mozz. You can't just blend cheese into tomatoes or the cheese will form tiny rubbery balls from the tomatoes acid so the cheese must first be blended into cream. Do I do all of this? No I add a couple of spoonfuls of Alfredo sauce.

Wow, thanks for doing that!!

Ok, now I have a couple questions :) 1/4 c shortening. Is that a lot of fat for a pizza crust (or for 2 like you mentioned)? I've never made homemade pizza crust before. Would it be ok to substitute olive oil?

When you mentioned canned tomatoes. Are you talking about the store canned tomatoes or the REAL canned tomatoes? Dang I missed those real canned tomatoes my Mom always had year round. I canned them when I had a garden for the couple years I lived in the country. Now no garden, no canned tomatoes. :(

[MJZiggy]

Wow, thanks for doing that!!

Ok, now I have a couple questions :) 1/4 c shortening. Is that a lot of fat for a pizza crust (or for 2 like you mentioned)? I've never made homemade pizza crust before. Would it be ok to substitute olive oil?

When you mentioned canned tomatoes. Are you talking about the store canned tomatoes or the REAL canned tomatoes? Dang I missed those real canned tomatoes my Mom always had year round. I canned them when I had a garden for the couple years I lived in the country. Now no garden, no canned tomatoes. :(

If you lived closer... I have a ton of grape, cherry, roma and beefsteak tomatoes that I can't get rid of.

[GrnBay007]

I cooked professionally in Galena while at Platteville.

Where did you cook in Galena? Several good restaurants there. I hadn't been to Galena in quite awhile but this past spring my daughter took some golf lessons from a pro at the territory. We stopped at a place popular for their pizza....grrrr can't remember the name but it started with a C. lol

[3irty1]

Wow, thanks for doing that!!

Ok, now I have a couple questions :) 1/4 c shortening. Is that a lot of fat for a pizza crust (or for 2 like you mentioned)? I've never made homemade pizza crust before. Would it be ok to substitute olive oil?

When you mentioned canned tomatoes. Are you talking about the store canned tomatoes or the REAL canned tomatoes? Dang I missed those real canned tomatoes my Mom always had year round. I canned them when I had a garden for the couple years I lived in the country. Now no garden, no canned tomatoes. :(

Yeah I'd say that's a lot of fat considering my crust only has trace amounts. Olive oil is a fine substitute but it causes a new problem for you to worry about. Olive oil has a pretty low smoke point in comparison to other oils and thus will start to burn! In a commercial pizza oven which can be 900 degress, you're olive oil would turn into something that you don't want to eat, you may or may not get away with it at home. Its just something to think about. Clarified butter, soybean oil, are two alternatives.

And yes I'm just talking about canned store tomatoes, they are plenty real for our purposes. If you go to Glorioso's on Brady St. You'll find a wide variety of canned San Marzano tomatoes.
http://2.bp.blogspot.com/_SFp8H9nDSJE/S2o6q9JWJiI/AAAAAAAAABs/XLhadyTyyCw/s400/2007_01_09SanMarzano.jpg

[3irty1]

If you lived closer... I have a ton of grape, cherry, roma and beefsteak tomatoes that I can't get rid of.

I'd travel pretty far for the beefsteaks. Every grow any heirlooms?

[3irty1]

Where did you cook in Galena? Several good restaurants there. I hadn't been to Galena in quite awhile but this past spring my daughter took some golf lessons from a pro at the territory. We stopped at a place popular for their pizza....grrrr can't remember the name but it started with a C. lol

Cannova's

I didn't actually work at a pizza place. I worked at Eagle Ridge where I headed up Banquets and worked in the fine dining restaurant. Its the type of place where the menu changes biweekly and one of our chefs was a pioneer in "modernist cuisine."

[3irty1]

Used to be right in my neighborhood too. Anytime anyone visited, we always went to Mimmas. Now if you have a recipe for THAT....

I emailed them for you.

I'll post back about the pho as well.

[3irty1]

when i think of chicago style pizza i think more of a pie style crust where the sauce is on the top not the bottom.

That's a deep dish.


got a hummus recipe?

I don't have one but I'll bet Simply Recipes does. Simply Recipes is the personal blog and recipe website of Elise Bauer. Unlike most popular recipe websites she's only got a few hundred recpies and every one of them is tested by her and her family. You know how when you try a Juilia Child recipe everything just works out? Her's are the same. They are the only recipes on the web that I'll trust without ever having tried them personally. Here's her recipe for hummus:

http://simplyrecipes.com/recipes/hummus/

[3irty1]

Ok, but if you guys keep this up, you're going to have to make me a pie with an impossibly thin crust...and mushrooms.

by the way, what are those really, really thin oriental noodles? The ones that look like angel hair pasta? I need to learn how to cook them and how to make that awesome brown sauce the old Chinese dude makes at my favorite hole in the wall. I also need to know how to make pho broth correctly. I know it has ginger and star of anise, but don't know the quantities, etc. And pho must be made with round steak. None of this chicken shit either.

I needed time to write a proper response to this.

Ok the noodles: Thin noodles in a chinese place can be a variety of things. Rice noodles are often very thin but I'll assume that's not what we're talking about as you'd probably recognize them as rice noodles. They are white and not very chewy and not a great choice to put sauce on as they aren't too starchy and don't pick up much sauce. Thin noodles are really common in cantonese places and are made with alkaline water. This is pretty strictly a Chinese method, the addition of a base "relaxes" the gluten of the wheat noodles and creates a VERY chewy noodle with that distinctive alkaline taste... like the outside of a soft pretzel (which is covered in lye and yolk). You could also be talking about plain old lo mein that nearly every Chinese place has, I think angel hair is a little bit thinner than this though.

There is a chance that you are talking about La Mian which IMO is the holy grail of Chinese noodles. These are rare in the states and I don't know a single place in WI that serves it. These noodles are hand pulled. Making the dough for them is tough, making the dough into noodles is even tougher. I started learning how to make them this past winter and it took me a couple months of practice to be able to make something usable. Here's a video so you can see what all the fuss is about:
http://www.youtube.com/watch?v=7LWBlHmJmjg

Now Pho. I don't know much about Vietnamese cuisine but I do have a good Pho recipe.

This came from a restaurant called "Pho King." No Pho King joke.

Ingredients:
2 medium yellow onions, cut in half, paper removed
1 large ginger finger, or 2 medium.
5-6 pounds beef soup bones -- shin, leg, and knuckle bones, preferably with marrow -- not neck or tail bones. Cut into pieces about 3" - 4" long.
4 - 6 star anise (to your taste)
4 - 6 whole cloves
3" piece of Asian cinnamon stick (or 4" Mexican, in extremis)
1 pound beef stewing meat cut into 2" x 2" pieces.
1-1/2 tablespoons salt
4 tablespoons fish sauce
1 1-inch chunk yellow rock sugar, or (not nearly as good) 2 tbs granulated white sugar

Technique:
Broil the onion and ginger until softened. Skin does not need to be blackened, but it may be. Set aside to cool.

Parboil the bones as follows: Place the bones in a stock pot, cover with water -- about 7 - 8 quarts. Bring to the boil and boil 2 minutes. Remove from heat.

Turn on the hot water sink tap. Empty the bones and water into the sink. Allow water to go into the drain. Thorougly rinse the bones to get rid of any impurities that may have stuck to them. Set aside when clean. Thoroughly rinse the pot to get of any impurities that may have stuck to it. Return the bones to the pot, and cover with fresh, cool water.

Bring to the boil over high heat, reduce to a simmer. Allow to simmer for 10 minutes and skim the scum.

Peel the ginger, getting rid of all skin -- and any blackened bits. After the first skim, add the onions, ginger, and the other remaining ingredients to the stock. Check for scum at ten minute intervals, three times. Skim any scum that appears.

Beginning at the 1 hour mark, check the meat to see if it is tender (but not stringy). Check every 15 minutes thereafter. When the meat is cooked (usually about 90 minutes), remove it. Drain and immediately wrap (still hot) in cling wrap. Reserve in the fridge, and use later as one of the pho meats.

Continue simmering stock. If water evaporates so bones become exposed, add more water as necessary. Stock should be finished at around 3 - 3-1/2 hours total simmer time (not counting the par-boil). Strain through a fine sieve. Check bones for any tendon which may have clung to them. If there is tendon, reserve in the same way as the cooked beef. Defat the stock if you like, but not too aggressively. Stock should be rich but not greasy.

Yield, about 5 quarts.

[Freak Out]

Fuck you people and your fresh tomatoes. :)

Did you come up and fish this summer?

[3irty1]

Fuck you people and your fresh tomatoes. :)

Did you come up and fish this summer?

Nope, first summer in the real world. Sounds like it was a mistake though. From what I hear they are raking.

[Freak Out]

Cook Inlet has been hot...Bristol Bay was down though. I was hoping to get the chance to buy you a beer when you passed through....next time.

[Freak Out]

Did you fish Kodiak/Chignik?

[3irty1]

I was all lower Cook Inlet.

[Freak Out]

Picked up some very nice white peaches today....going to make some salsa as well as a galette.

[MJZiggy]

Fuck you people and your fresh tomatoes. :)

Did you come up and fish this summer?

I wasn't invited [snif].

[easy cheesy]

Chicken Parmesan

Ingredients

Tomato sauce:
1 ounce sun-dried tomatoes, packed without oil (about 1/4 cup)
1 cup boiling water
1 teaspoon olive oil
2 cups chopped red bell pepper
1 cup chopped onion
2 (14.5-ounce) cans diced tomatoes, undrained (If I can't use fresh tomatoes I use Pomi Chopped Tomatoes- no sodium- really good... tastes very fresh... not like canned!)

http://www.grubgirl.com/blog/wp-content/uploads/2007/08/tomatoespomi.jpg

1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
1/4 teaspoon black pepper
2 garlic cloves, minced

(I also add hot red pepper flakes because I like a little spice!!!)
Chicken:
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/4 teaspoon black pepper
4 (4-ounce) skinned, boned chicken breast halves
1 large egg white, lightly beaten
1 tablespoon olive oil
Cooking spray
1 cup (4 ounces) shredded part-skim mozzarella cheese (I use only whole milk mozzarella... it's my cheese weakness! I also add shaved parmesan and asiago cheeses when I bake it!)
3 cups hot cooked linguine (about 6 ounces uncooked pasta) (I prefer Spaghetti... use whatever ya' like!!!)

Preparation

To prepare tomato sauce, combine sun-dried tomatoes and water in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop tomatoes.Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add sun-dried tomatoes, bell pepper, and onion; sauté 7 minutes. Stir in canned tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Remove from heat; stir in parsley, basil, vinegar, 1/4 teaspoon black pepper, and garlic.
Preheat oven to 350°.
To prepare chicken, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, Parmesan, and 1/4 teaspoon black pepper in a shallow dish. Place each breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Dip each breast half in egg white; dredge in flour mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until golden. Arrange in a 13 x 9-inch baking dish coated with cooking spray. Pour the tomato sauce over the chicken. Sprinkle with mozzarella. Bake at 350° for 15 minutes. Serve over linguine.

http://farm2.static.flickr.com/1035/1246904627_e3b9b4f5db.jpg

[easy cheesy]

Bourbon Glazed Ribs

Ingredients:
5 tablespoons honey
1/4 cup bourbon
1 1/2 tablespoons hoisin sauce
1 tablespoon Dijon mustard
1 tablespoon plum sauce
1 1/2 teaspoons mild-flavored (light) molasses
1 1/2 teaspoons soy sauce
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon hot chili paste (such as sambal oelek)*
1/4 teaspoon salt
1/4 teaspoon ground black pepper

2 2 1/4- to 2 1/2-pound racks baby back pork ribs
1 cup unsweetened pineapple juice


Preparation

Whisk first 11 ingredients in small bowl.

Do ahead: Glaze can be made 1 day ahead. Cover and refrigerate.

Preheat oven to 350°F. Place long sheet of heavy-duty foil on each of 2 large rimmed baking sheets. Sprinkle rib racks on all sides with salt and pepper. Place 1 rib rack on each foil sheet. Fold up sides of each foil sheet around rib rack to form boat-like shape. Pour 1/2 cup pineapple juice over each rib rack. Fold up foil to seal packets. Bake until ribs are tender, about 1 hour. Remove ribs from foil packets. Transfer to roasting pan; pour any juices from foil over and cool.

Do ahead: Can be made 1 day ahead. Cover with plastic wrap; refrigerate.

Prepare barbecue (medium heat). Cut each rib rack in half. Grill until browned, brushing frequently with glaze and turning often, about 10 minutes. Cut racks between bones into ribs.

*An Indonesian hot chili paste; available at many supermarkets, at Asian markets, and from mingspantry.com.

Serve with...

http://www.recipetips.com/kitchen/images/refimages/bread/types/bread_garlic_pullapart_crumb.jpghttp://i11.photobucket.com/albums/a154/foodhoe/may07/rg_salad.jpg
http://www.whitewines.net/wp-content/uploads/2008/02/wines_viognier_large.jpghttp://farm3.static.flickr.com/2204/2064858589_d7b19bf6a9.jpg

[MJZiggy]

So how many fresh romas do you substitute per can of tomatoes?

@3irty1 this is the first and last year for beefsteaks. We'll see what happens with the heirlooms next year.

[easy cheesy]

So how many fresh romas do you substitute per can of tomatoes?

@3irty1 this is the first and last year for beefsteaks. We'll see what happens with the heirlooms next year.

Sometimes I won't even use Romas. I'll peel and seed beefsteaks or whatever and in terms of how much.... I'm one of those who cooks by taste, loosely follows recipes and loves tomatoes! Strictly guessing and from my skewed perspective, I would use about 6-8 Romas (depending on size) and about 3 peeled and seeded beefsteaks to sub out for a can. I always buy more than I need and add according to taste knowing that considering my love of tomatoes, no tomato shall go unloved or ignored!

http://farm4.static.flickr.com/3526/3953505543_b55a905d6a.jpg

[easy cheesy]

Jumbo Shrimp in Cream and Mustard Sauce
(4 Servings)

1/4 cup of butter
24 shelled, raw jumbo shrimp
2 tablespoons brandy
1 cup heavy cream
2 1/2 tsps.Grey Poupon or French style mustard
Squeeze of fresh lemon juice

Heat the butter in a skillet and cook shrimp for just a couple of minutes. Warm the Brandy, pour over the shrimp and flambe.

When the flames have subsided, stir in the cream then season to taste with the mustard, salt and white pepper

Simmer very gently for 4-5 minutes or until the shrimp are tender, they can go tough REAL QUICK... you can always remove from the pan and reintroduce to the sauce/heat right before serving.

Squeeze a fresh wedge of lemon into the pan right before serving...

Luxuriously rich but soooooo goooood!!

Serve with boiled rice or orzo and vegetable or salad of choice

[easy cheesy]

Southern Fried Chicken

Ingredients:
Approx. 4 pound chicken cut into 8 pieces
2 cups buttermilk
1 tsp black pepper
1 1/2 tsp seasoned salt, like Johnny's
1 tsp cinnamon
1 1/4 cups all-purpose flour
1 pound lard or vegetable shortening
1 stick of butter
tobasco to taste

Directions:
Rinse chicken pieces and blot with paper towel. Combine buttermilk, 1/4 tsp pepper, and tobasco... I don't measure... just kind of liberally shake a few times! Pour over chicken, cover and marinate overnight. The buttermilk adds flavor and tenderizes the chicken as well.

Combine flour, salt and remaining pepper in a large ziplock bag and shake well. Line a baking sheet with three layers of paper towels and place near stove.

Put the lard (or shortening) and butter in a large, well seasoned cast iron pan large enough to hold chicken pieces without touching. Melt over medium high heat... when melted.. should be about 1/2 inch of "fat" in the pan. Heat to about 365 (use candy thermometer) or until a small cube of bread dropped into the fat browns in about a minute.

Drain chicken, dredge in flour (I like to shake it in the ziplock rather than dredge), shake off excess mixture and place in skillet, skin side down. Fry in batches if necessary... don't let chicken pieces touch.

Don't move chicken for 5 minutes or so while it is in the pan or until the coating seems firm. Check the underside by lifting with tongs. Cook pieces between 8 and 20 minutes, depending on thickness, turn periodically until crispy brown and cooked through. If you need to test, cut into the thickest part of meat. Juices should run clear.

When done, remove chicken and place on paper towels to drain.

Serve hot or cold

Complete the meal with...

Green Beans with Bacon and Onion... Mashed Potatoes... Corn Bread... Apple Pie

http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps22818_TH10523D35D.jpghttp://middlezonemusings.com/wp-content/uploads/2008/04/mashed-potatoes-and-gravy.jpghttp://i.timeinc.net/recipes/i/recipes/ck/02/05/apple-pie-ck-709820-l.jpg
http://img4.sunset.com/i/2009/05/camp-cornbread-l.jpg?400:400

[easy cheesy]

mushroom and goat cheese tart


The mixture known as duxelles (diced mushrooms cooked with shallots or onions) probably dates back to the seventeenth century. It is said that the famous chef La Varenne, who worked for the Marquis d’Uxelles, created this recipe to preserve mushrooms. Serve this tart with baby greens for a light lunch, or enjoy it as a starter with a white Burgundy.

Servings: Makes 4 servings.




Ingredients

3 tablespoons unsalted butter
8 ounces button mushrooms, cut into 1/2-inch pieces
1 large shallot, minced
1/8 teaspoon ground nutmeg 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 large egg, beaten to blend
3 ounces soft fresh goat cheese (such as Montrachet), room temperature
1 teaspoon minced fresh thyme
2 tablespoons whipping cream



Preparation

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until soft and dry, about 5 minutes. Add remaining 1 tablespoon butter to skillet, then shallot. Sauté until shallot is soft, about 4 minutes longer. Add nutmeg. Season mushroom filling with salt and pepper. Cool. Line baking sheet with parchment paper. Roll out puff pastry onto lightly floured surface to 12x15-inch rectangle. Cut one 12x5-inch rectangle, two 11x1/2-inch strips and two 5x1/2-inch strips from pastry. Place rectangle on prepared baking sheet. Pierce all over with fork. Using pastry brush, brush all strips with egg. Place short strips, egg side down, atop ends of pastry to form raised crust edge; place long strips, egg side down, atop long sides of pastry. (Mushroom filling and tart shell can be prepared 1 day ahead. Cover separately and refrigerate.)
Preheat oven to 400°F. Bake tart shell until golden, about 15 minutes. Maintain oven temperature. Spread cheese evenly over bottom of hot tart shell. Top with mushrooms. Sprinkle with thyme, salt, and pepper. Drizzle with cream. Bake until heated through, about 10 minutes. Serve hot.

[easy cheesy]

Prawns with Orange Riesling Sauce

Ingredients...
Sauce

1 cup fresh orange juice
1 cup dry riesling
2 small chopped shallots
1 tsp chopped fresh cilantro
1 tsp white peppercorns, slightly crushed
8 tbs unsalted butter, at room temperature and cut into pieces
salt to taste

Prawns
2 tbs unsalted butter
2 pds medium shelled and deveined prawns
fresh chervil

for the sauce...

Stir together OJ, wine, shallots, peppercorns and chervil in heavy sauce pan over high heat... bring to boil and reduce by half

Strain liquid throuh a fine mesh sieve (or even a thin layer of cheesecloth), pressing on solids with the back of a spoon to extract maximum liquid

Whisk in butter, one piece at a time, over low heat Season with salt and white pepper, then set aside and keep warm

Melt butter in heavy pan over medium heat. Add prawns and saute until just pink, about 3-4 minutes. Stir in sauce and coat prawns well. Serves six

Just FYI- I like to use blood oranges for my orange juice

[easy cheesy]

FRESH FRUIT TART

1 c. unbleached all-purpose flour
1 tbsp. sugar
1/8 tsp. salt
5 tbsp. chilled solid vegetable shortening
3 tbsp. chilled unsalted butter, cut into pieces
3 tbsp. (about) ice water
FILLING:
1 (8 oz.) pkg. cream cheese, room temperature
1/4 c. sugar
2 1/2 tsp. fresh lemon juice
1/2 c. chilled whipping cream
3 kiwis, peeled and sliced
Fresh strawberries, hulled and halved
Fresh blueberries
Fresh orange segments, well drained
1/4 c. apricot preserves
1 tbsp. water
For crust: Combine flour, sugar and salt in medium bowl. Add shortening and butter and cut in until mixture resembles coarse meal. Mix in enough water by tablespoonfuls to form dough that just comes together. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes.Roll dough out on lightly floured surface to 1/8 inch thick round. Transfer dough to 9 inch diameter tart pan with removable bottom. Trim and crimp edges. Refrigerate 30 minutes.
Preheat oven to 375 degrees. Line tart with foil. Fill crust with dried beans or pie weights. Bake 15 minutes. Remove foil and beans. Bake until golden brown, about 10 minutes. Transfer to rack and cool completely.
For filling: Using electric mixer beat cream cheese, sugar and lemon juice in large bowl until well blended. Add whipping cream and beat until light and fluffy. Spread filling into tart shell. Cover and refrigerate overnight.
Arrange fruit in concentric circles atop filling. (Can be prepared 3 hours ahead. Refrigerate). Bring preserves and 1 tablespoon water to boil in heavy small saucepan. Strain into bowl. Brush glaze over fruit and serve.

http://farm2.static.flickr.com/1188/1418342448_0378246fd6.jpghttp://www.manisbakery.com/images/uploads/fresh_fruit_tart_aug05.JPG

[easy cheesy]

Chicken Saltimbocca Recipe from the Food Network... this is da bomb!!

http://img.foodnetwork.com/FOOD/2004/02/16/ei1b11_chicken_saltimboca_e.jpg
6 (3-ounce) chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice

Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet. Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

[easy cheesy]

Baked Macaroni with Shrimp

Bechamel Sauce...
2 tablespoons butter
2 tablespoons all purpose flour
1 1/4 cup of milk
pinch of nutmeg
salt and pepper to taste

Additional Ingredients
1/2 cup butter
3/4 cups sliced button mushrooms
1 cup peeled shrimp
2 tablespoons warmed brandy
6 tablespoons fresh grated Parmesan Cheese
8 ounces macaroni
Basil for garnish

Make 1 1/4 cups Bechamel Sauce... Keep warm

Heat half of the butter in a skillet and cook the mushrooms until tender

Add the shrimp and heat through, then pour on the warmed brandy and flambe. When the flames have subsided, stir in half of the cheese and check for seasoning (add salt or pepper to taste)

meanwhile, cook the pasta in boiling salted water until just tender but still firm to the bite. Drain well. Add the remaining cheese to the Bechamel.

Place 1/3 of the macaroni in a buttered oven-to-table dish and spread with half of the mushroom/shrimp mixture. Repeat layers ending with a layer of macaroni.

Cover with the Bechamel. Heat the remaining butter in a pan and, when it is lightly colored, pour it over the top. Bake in a preheated oven at 400 degrees for about 20 minutes until golden brown. Garnish with Fresh Basil

[easy cheesy]

Creamy Risotto with Fontina and Gorgonzola Cheese

1 1/2 Cups Long Grain Rice
5 Ounces Fontina Cheese
5 Ounces Crumbled Gorgonzola Cheese
(I always add more cheese... but.. that's just me!http://www.findadeath.com/forum/images/smilies/biggrin.gif)
2 Cups of Milk
6 Tablespoons of Butter
3 Tablespoons of All Purpose Flour
3/4 Cup Light Cream
Salt and Pepper to taste

Boil the rice in salted water and drain when just tender

Remove the rind, if there is one, from the Fontina, cut into cubes, and place in a bowl. Put the milk in a small pan over low heat.

Soften 2/3 of the butter in a pan, add the flour, stirring well, the gradually add the hot milk, stirring continuously.

Add the Gorgonzola gradually, keep stirring, season with salt and pepper as desired. Remove from the heat and stir in the cream.

Add the drained rice to the bowl with the cubed Fontina and mix with the remaining butter.

Make a layer of rice in a buttered overnproof dish, cover with 1/3 of the Gorgonzola sauce, add another layer of rice followed by half of the remaining Gorgonzola sauce and repeat for a third time.

Place the dish in pre heated oven (350 degrees) and bake for 10 minutes... serve immediately. For best results the rice needs to be very hot but the sauce on top should not be brown.

[easy cheesy]

Sherman Crayton's Chicken New Orleans Recipe

Mr. Crayton started at Arnaud's Restaurant in 1936, worked at the Court of Two Sisters Restaurant and, in 1963 was offered the Chef's position at Vieux Carre Restaurant....

Two 1 1/2- 2 pound chickens... cut into pieces
2 tablespoons vegetable oil
2 tablespoons flour
1 medium bell pepper cut into thin strips
1 medium onion, sliced
2 cups chicken stock... fresh (recipe to follow) or canned
Two 10 ounce cans tomatoes
6 oysters
1 dozen fresh shrimp
2 tablespoons chopped parsley
4 large fresh mushrooms, sliced
1/2 cup white wine
1/2 cup brandy

Saute the chicken pieces in oil until tender. Remove and set aside.

Add flour to the juices in the pan and stir to make a roux. Add bell pepper and onion and saute for 10 minutes, then add chicken stock and tomatoes.

Cook another 5 minutes and return chicken pieces to the pan. Add oysters, shrimp, parsley and mushrooms and cook 15 minutes. Blend in wine and brandy, stir and remove from heat.

Serves 6

Mr. Crayton's notes state that this dish is NOT to be served over rice.

Chicken Stock Recipe

1 whole 5-6 pound hen
1 medium onion, chopped
3 ribs of celery, chopped
2 carrots, chopped
2 fresh bay leaves
5 quarts of water

Put all ingredients in a 2 gallon pot. Simmer slowly until hen is tender, approximately 2 1/2 hours. Let stock cool with hen in it. Remove hen and strain. Stock will keep one week refrigerated.

Makes 4 quarts

[easy cheesy]

Macaroni and Beef


Ingredient

1-pound box elbow macaron
2 tablespoons vegetable oil
2 cups chopped green bell pepper
2 cups chopped onion
1 tablespoon chopped garlic
2 pounds lean ground beef
3 cups canned crushed tomatoes
Salt and pepper
1 teaspoon each dried basil, ground cumin, and dried oregano
2 to 3 cups grated Cheddar

Directions

Heat the oven to 350 degrees F.
Cook the macaroni according to package directions; drain and set aside. Heat the oil in a skillet; add the peppers, onion, and garlic, and saute until soft. Add the ground beef and saute until browned. Add the tomatoes, salt and pepper, to taste, and the basil, cumin, and oregano. In a large bowl, combine the macaroni and the beef mixture. Spread this mixture into a 9 by 13-inch baking dish. Top with the cheese and bake for 20 to 25 minutes, or until the cheese is lightly browned and bubbly.
Cook's Note: Ground turkey or chicken can be used in place of beef, if desired.

Got this one from the Food Network... it's cold as hell today, a rockin 70 degrees, and I felt like some grubbin' comfort food....

I don't use the canned crushed tomatoes though... I use Pomi and I eliminate the Cumin... bulk up on the garlic... add some hot red pepper flakes to taste

Gotta use Sharp Cheddar not mild http://www.findadeath.com/forum/images/smilies/smile.gif and add some parmesan to the mix

http://www.grubgirl.com/blog/wp-content/uploads/2007/08/tomatoespomi.jpghttp://farm4.static.flickr.com/3109/2654973520_f988df45d6.jpg?v=0

[easy cheesy]

This recipe hails from one of my all time favorite, yet now defunct, restaurants in Seattle.... Le Tastevin. Closed in 1993 this recipe lives on.... positively Yummy.

Serves 4

Poached Pears with Raspberrly Couli and Chocolate Sauce

(When in season, Bartlett Pears are a must for this dessert as their flavor is hard to beat and they hold their shape perfectly when poached)

Raspberry Couli
1 cup fresh raspberries, well rinsed and drained
1/4 cup of vodka

Chocolate Sauce
6 ounces semi-sweet chocolate... chopped
1/4 heavy cream
1/4 cup strongly brewed coffee


4 pears, preferably Bartlett
3 cups (or more) water
1 cup dry white wine
1 cup sugar
1 cinnamon stick
zest of one orange
fresh mint sprigs

For Raspberry Couli....
Puree berries with vodka in blender or bowl of food processor fitted with steel knife. Strain through fine mesh sieve into small bowl, cover and set aside

For Chocolate Sauce...
Melt chocolate in top of double boiler over gently simmering water. Stir in cream with coffee until well blended. Set aside and keep warm.

Pears....
Peel pears and place in bowl of acidulated water to deep from turning brown. Set aside.

Bring water, wine, sugar, cinnamon stick and orange zest to boil n deep, heavy large saucepan over high heat. Reduced heat to simmer.

Submerge pears in liquid, adding more water to cover, if necessary, and poach until they have little resistance when pierced with skewer..... about 12 minutes.

Swith slotted spoon, remove pears from liquid and cool completely with ice.

Halve pears and remove centers. Fan-slice halves. To serve, pool raspberry sauce on half of plate and warm chocolate sauce on other half. Arrange 2 fan sliced halves atop sauces and garnish with fresh mint sprig.

[easy cheesy]

Makin' some chicken wings.... Sauce those puppies with a mix of butter and Franks' Hot Sauce... make sure the wings are fried nice and crisp... marinated overnight in butter milk with a hint of tobasco.... floured and fried, fried, fried... then tossed in the sauce and served with Bleu Cheese dressing... nummmers.... great football food!!!

http://www.memorylanemusichall.com/images/ChickenWings.jpg

[easy cheesy]

Macaroni and Cheese


For topping
1/2 stick unsalted butter

2 cups panko (coarse Japanese bread crumbs) or 3 cups coarse fresh bread crumbs (from 6 slices firm white sandwich bread)

1/4 pound coarsely grated extra-sharp Cheddar (1 1/2 cups)

1/2 cup grated Parmesan Cheese

For macaroni and sauce
1 stick unsalted butter

6 tablespoons all-purpose flour

5 cups whole milk (I will sometimes use half whole milk and half heavy whipping cream depending on your decadence factor)

1 pound coarsely grated extra-sharp Cheddar (6 cups)

1/2 cup grated Parmesan Cheese

1 pound elbow macaroni

Make topping:
Preheat oven to 400°F with rack in middle.
Melt butter, then stir together with panko and topping cheeses in a bowl until combined well.

Make sauce:
Melt butter in a heavy medium saucepan over medium-low heat and stir in flour. Cook roux, stirring, 3 minutes, then whisk in milk. Bring sauce to a boil, whisking constantly, then simmer, whisking occasionally, 3 minutes. Stir in cheeses, 2 teaspoons salt, and 1/2 teaspoon pepper until smooth. Remove from heat and cover surface of sauce with wax paper.

Make Macaroni:
Cook macaroni in a pasta pot of boiling salted water (2 tablespoons salt for 4 quarts water) until al dente. Reserve 1 cup cooking water and drain macaroni in a colander. Stir together macaroni, reserved cooking water, and sauce in a large bowl. Transfer to 2 buttered 2-quart shallow baking dishes.
Sprinkle topping evenly over macaroni and bake until golden and bubbling, 20 to 25 minutes.

I also like to switch it up by adding Fontina for creaminess and Bleu for bite. Lobster, crab or shrimp is another nice addition... then top with a slice or two of Brie.

http://www.cookthink.com/images/Recipe/8885_.jpghttp://farm1.static.flickr.com/121/303700174_d4d90d2e7a.jpg
http://farm3.static.flickr.com/2284/2322973646_c6376d21f8_o.jpghttp://img.photobucket.com/albums/v51/MarieAlice/Food%20Pictures/Macaroniandcheese.jpg

[easy cheesy]

Chicken Veronique- You've GOT to try it!!!!

4 whole boneless, skinless breasts of chicken
4 tablespoons butter
2 tablespoons orange marmalade
1/2 teaspoon dry tarragon
16 medium sized mushrooms
1 cup dry white wine
1 cup heavy whipping cream
1 tsp cornstarch
4 tsps water
1 1/2 cups seedless grapes

Cook chicken breasts in 2 tablespoons of butter over medium heat, turning until golden brown on each side.

Stir in marmalade, tarragon and wine. Cover and reduce heat. Simmer until chicken breasts are completely cooked.... about 15 minutes...Transfer chicken to a warmed serving dish, reserving juices.

In a second pan, saute mushrooms in remaining 2 tablespoons of butter until done and liquid has evaporated... set aside...keep warm

Add cream to the original pan that the chicken was cooked in. Quickly bring to full boil over medium high heat. Mix cornstarch and water, stir into the sauce. Return sauce to a boil, stirring all the while. Add grapes. Return sauce to a boil again and pour over chicken. Garnish with Mushrooms.

4 servings

[easy cheesy]

This recipe is sooooo simple but soooo good! If you like shrimp and cream cheese that is! This batch will make enough for about 14 servings as a party app supplement. Just cut it in half for a smaller gathering.

Shrimp and Cream Cheese Whatever Dip Cracker Thingy Recipe

2 (8 ounce each) large packages of cream cheese, softened

2 tablespoons Worcestershire Sauce

1/4 teaspoon grated lemon peel

1 tablespoon lemon juice

1/8 teaspoon hot pepper sauce... Tobasco, Frank's... whatever floats your boat

1- 12 ounce bottle of tomato based chili sauce

1 tablespoon prepared horseradish.... straight, not the creamed stuff

3/4 pound of cooked bay shrimp

assorted crackers


In a bowl beat cream cheese, Worcestershire, lemon peel, lemon juice and hot pepper sauce until smooth. Spread on a 10" or so rimmed serving dish or whatever the hell kind of serving vessel you so desire. At this point it can be covered and refrigerated until the next day if you so desire.

Just before serving, stir together chili sauce and horseradish in a small bowl, spread over cheese mixture. Top with shrimp and serve with crackers.

If you're really lazy and just want an even simpler version...

Take one block of 8 ounce cream cheese and plop it on a plate.

Open a jar of cocktail sauce, pour about 6 ounces of it (or whatever ratio looks good to you) over the cream cheese brick, top with shrimp... grab crackers, dig in and... voila... good stuff.

[easy cheesy]

Green Beans and Bacon

2 tablespoons butter
6 slices bacon, I prefer a nice, thick maple bacon, cut into half inch pieces
1 1/2 pounds of fresh green beans, trimmed and snapped
1/2 tsp black pepper

Melt the butter in a large skillet over moderate heat. Add the bacon and saute it until crisp, about 10 minutes. Set the skillet aside.

Bring a large pan of water to a boil over high heat. Add the beans and cook until tender-crisp, 7-10 minutes.

Drain the beans well. Add them to the skillet and toss them quickly with the bacon and butter over high heat until they are coated with the butter and bacon fat and well mixed. Season with pepper before serving.

I also like to add diced red bell pepper and onion to the bacon while cooking in the skillet... adds great flavor and color.

http://assets.kaboose.com/media/00/00/06/30/02d4253939ca055c673407224fe21b9c03ca98b1/476x357/11-greenbeansbacon_476x357.jpg

[easy cheesy]

Idiot Proof Baked Chicken (serves 4-6)

1/3 cup orange marmalade
1/3 cup hot/spicy barbecue sauce
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
2 pounds chicken pieces- skin on
salt and pepper to taste

Preheat oven to 350 degrees. Combine marmalade, barbecue sauce, Worcestershire sauce and lemon juice... mix well...

Place chicken skin side up in a 9"x13" pan (I have a pyrex and a non stick... if you don't have a pan that facilitates easy clean up... line the pan with heavy duty non stick aluminum foil)

Sprinkle the chicken with salt and pepper as desired. Pour sauce over the chicken and bake one hour, basting occasionally... increase heat to 400 degrees and bake 15 minutes longer.

[easy cheesy]

Flounder Au Gratin
(Halibut, Cod, Orange Roughy or any other white fish may be used)

This recipe is a Hellmann's Best Foods Original...

1/4 cup fine dry bread crumbs
1/4 cup grated Parmesan Cheese
1 pound white fish filets (as set forth above)
1/4 cup Hellmann's Best Foods Mayo

In shallow dish combine crumbs and cheese. Brush all sides of fillets with Real Mayonnaise... coat with crumb mixture.

Arrange in single layer shallow baking pan. Bake in 375 degree oven 20-25 minutes or until golden and fish flakes easily...

4- four ounce servings or 2- eight ounce servings

[easy cheesy]

Flank Steak with Sauce Chasseur

One 2 pound flank steak
2 tablespoons peanut, vegetable or corn oil
Salt and Pepper to taste
3 tablespoons butter

Preheat a broiler rack the the broiler set on high

Rub the flank steak on both sides with oil and sprinkle with salt and pepper... being a bit more liberal with the pepper than the sodium

Place the meat on the broiler rack and let it cook about four or five inches from the source of heat. Broil about 3-5 minutes on each side... depending on the desired degree of doneness.

Transfer to a hot platter and dot with butter. Let the steak stand in a warm place about 5 minutes to redistribute the internal juices of the meat. Juices will accumulate as the steak stands. Add these to the Sauce Chasseur. Carve on the diagonal and serve with the sauce...

Sauce Chasseur
1/3 pound sliced mushrooms
1/2 cup peeled, chopped fresh tomatoes or use POMI brand
1 tablespoon butter
1 tablespoon finely chopped shallots
Salt and Pepper to taste
1/3 cup dry white wine
1/2 cup fresh or canned beef broth (I use low sodium... because I like the flavor better)
1/2 teaspoon chopped fresh tarragon (or 1/4 teaspoon dried)
1 teaspoon arrowroot or corn starch
2 teaspoons water

Set the mushrooms and tomatoes aside in separate bowls

Melt the butter in a saucepan and add teh mushrooms, shallots, salt and pepper to taste. Cook about 10 minutes.

Add the wine and simmer briefly over high heat. Add the tomatoes, beef broth and tarragon. Cook about five minutes, stirring occasionally.

Blend the arrowroot and water. Stir into the sauce. Cook briefly and serve.

[Iron Mike]

Green Beans and Bacon

2 tablespoons butter
6 slices bacon, I prefer a nice, thick maple bacon, cut into half inch pieces
1 1/2 pounds of fresh green beans, trimmed and snapped
1/2 tsp black pepper

Melt the butter in a large skillet over moderate heat. Add the bacon and saute it until crisp, about 10 minutes. Set the skillet aside.

Bring a large pan of water to a boil over high heat. Add the beans and cook until tender-crisp, 7-10 minutes.

Drain the beans well. Add them to the skillet and toss them quickly with the bacon and butter over high heat until they are coated with the butter and bacon fat and well mixed. Season with pepper before serving.

I also like to add diced red bell pepper and onion to the bacon while cooking in the skillet... adds great flavor and color.

http://assets.kaboose.com/media/00/00/06/30/02d4253939ca055c673407224fe21b9c03ca98b1/476x357/11-greenbeansbacon_476x357.jpg

Why would you go through all of that, when you can just make green bean casserole???

*Ducks*

[easy cheesy]

Why would you go through all of that, when you can just make green bean casserole???

*Ducks*

You'd better duck fucker cuz this Honey Badger don't give a shit!

[Iron Mike]

Idiot Proof Baked Chicken (serves 4-6)


I'm not sure Bearman or Dabaddest Bear could manage this, unless it involved heading to Da Jewels and picking some up already baked.....

[Iron Mike]

You'd better duck fucker cuz this Honey Badger don't give a shit!

http://www.bloodsprayer.com/wp-content/uploads/2011/06/honeybadger.jpg

Guess I'd better plan on having cobra for the next two weeks.....

[easy cheesy]

http://www.bloodsprayer.com/wp-content/uploads/2011/06/honeybadger.jpg

Guess I'd better plan on having cobra for the next two weeks.....

ummmm.... maybe I'll plan on eating "cobra" for the next two weeks!

[Iron Mike]

http://3.bp.blogspot.com/_3wXnR1JTfq8/Rzzr7mDG0kI/AAAAAAAAABs/0LIPDi6xZmU/s320/king+cobra.jpg

OWWWWWW!!!! Not the 40zzzzz......

[easy cheesy]

OK.... restaurant nightmare story.... I apologize in advance if it offends... BUTT.. (couldn't resist)...

Picture it...High School... a classmate was working at a local chinese restaurant as a prep cook...this fine establishment has, amongst it's many guests, one guest in particular who makes the employees cringe....(the owners never did a damned thing about his behavior because he was a "regular" but, that's another story)...his conversation is too "familiar"... he's loud.. he's crass... he's drunk... he stinks... he pinches...he calls staff members "stupid incompetent assholes".... you get the picture... he always liked extra carrots in his dish... prep cook is happy to oblige, and, since the favored guest loves the word "asshole" so much, prep cook makes sure the carrot has a proper "dip" before being added to the dish...in his "honor" of course... asshole to asshole... Now... I never worked at this establishment and I certainly don't condone such acts... however.. as a 16 year old listening to the story at the time... I laughed my (pardon the word) ass off....

[Iron Mike]

http://lh4.ggpht.com/_c8b0t_WANpo/TF0JNIie5oI/AAAAAAAAASc/HJm6OufmSQg/carrot%5B5%5D.jpg

[easy cheesy]

http://3.bp.blogspot.com/_3wXnR1JTfq8/Rzzr7mDG0kI/AAAAAAAAABs/0LIPDi6xZmU/s320/king+cobra.jpg

OWWWWWW!!!! Not the 40zzzzz......

Naw baby!! (or should I say gnaw baby) ***wink wink nudge nudge***

[easy cheesy]

Grilled Pork Chops with Grilled Peach Salsa Recipe
For the grilled Peaches:
4 Southern Peaches (must be very ripe) halved and pitted
2 Tbsp Brown Sugar
2 Tbsp Pure Cane Syrup
2 tsp Creole Seasoning
1 tsp Kosher Salt

Additional grill prep for the salsa:
1 Roasted Red Pepper,
1/2 of a large Vidalia Onion, cut into 1/2″ slices and rubber with olive oil

Warm a gas or charcoal grill to 350-400 degrees F.
Toss all of the above ingredients together, making sure to coat the peaches well. Grill the peaches flat side down until they start to caramelize and get some grill marks, flip them over skin side down onto a cooler spot of the grill to finish warming through. At the same time, roast your pepper on the grill until the skin is black all over, and grill the Vidalia Onion slices.

When the peaches are warmed through and softened remove the skins and slice lengthwise, place into a medium sized bowl. Also peel, seed, and slice the roasted Red pepper into strips; Chop the grilled Vidalia Onion.

Grilled Southern Peach Salsa Recipe
4 Grilled Southern Peaches (see above)
1 Roasted Red Pepper, sliced (see above)
1/2 Grilled Vidalia Onion, chopped (see above)
2 tsp Pure Cane Syrup
3 Tbsp Fresh Basil, chopped
Kosher Salt and freshly ground black pepper to taste
Combine all ingredients while still hot, serve at room temperature.
Grilled Pork Chops with Grilled Peach Salsa Recipe

4 Bone in, thick cut Pork Chops
1 Recipe Seasoning Mix (see below)
1 Recipe Apricot Glaze (see below)
1 Recipe Grilled Peach Salsa
Seasoning mix:
1 Tbsp Creole Seasoning
1 Tbsp Kosher Salt (if using commercial creole seasoning omit)
1 Tbsp Brown Sugar
1 tsp Black Pepper
Combine.

Apricot Glaze:
3 Tbsp Apricot Preserves
1 Tbsp Pure Cane Syrup
1 Tbsp Creole Mustard

Combine all ingredients.

Season the pork chops liberally with some of the seasoning mix.
Preheat a Charcoal or Gas grill to 400 degrees F with a pan going with smoldering wood chips (This recipe uses Pecan chips). When hot, grill the Pork chops to desired degree of doneness, this recipe goes to medium- about 140 degrees. Brush the chops with the apricot glaze, let it warm a bit and remove the chops.

Top the glazed chops with a generous portion of the warm Peach Salsa, make sure to drizzle some of the liquid as well. Enjoy!

[easy cheesy]

Barring a "merge"... I have "dredged" up some of Skinbaskets goodies.... Hellz Yeah!

Buttery Balls for All....

Cooking With SkinBasket


The SkinBasket cooks for his household. Here, due to overwhelming demand, he will share his exclusive, gourmet recipes. Let's start with something simple.

SkinBasket's Buttery Balls:

1 package of spaghetti
1 Jar of pasta sauce - Newman's Own is good and helps retarded kids or something.
2 Tbsp Butter
Salt
Pizza or roll dough
Lots of grated cheese
Spices and Herbs

Cook Spaghetti
Mix spaghetti with your favorite sauce and cheese
Freeze golf ball sized balls of noodly mix

Cover frozen noodle balls with dough. Any roll or pizza dough will do. Cover entire ball with dough, making new, double layered ball.

Place on slightly greased cookie sheet. Bake until browned. Freezing the mixture should have prevented most of your balls from rupturing

Brush baked balls with butter. Sprinkle with salt and favorite herbs and spice or grated cheese.

[easy cheesy]

Julia Child's recipe for Beef Bourguignon

Ingredients

One 6-ounce piece of chunk bacon
3 1/2 tablespoons olive oil
3 pounds lean stewing beef, cut into 2-inch cubes
1 carrot, sliced
1 onion, sliced
Salt and pepper
2 tablespoons flour
3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)
2 1/2 to 3 1/2 cups brown beef stock
1 tablespoon tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
A crumbled bay leaf
18 to 24 white onions, small
3 1/2 tablespoons butter
Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
1 pound mushrooms, fresh and quartered


Cooking Directions

Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.
Preheat oven to 450 degrees.
Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.

Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons.
In the same fat, brown the sliced vegetables. Pour out the excess fat.
Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.
Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).
Remove casserole and turn oven down to 325 degrees.

Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.
Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.
Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms.
Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.
Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.
Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet.
Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.
Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.

Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.
When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.
Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.
Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.

If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.
Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.
Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

http://img.foodnetwork.com/FOOD/2010/05/19/CCFFA113_Beef-Bourgulgnon_s4x3_lg.jpg

[MJZiggy]

Sometimes I won't even use Romas. I'll peel and seed beefsteaks or whatever and in terms of how much.... I'm one of those who cooks by taste, loosely follows recipes and loves tomatoes! Strictly guessing and from my skewed perspective, I would use about 6-8 Romas (depending on size) and about 3 peeled and seeded beefsteaks to sub out for a can. I always buy more than I need and add according to taste knowing that considering my love of tomatoes, no tomato shall go unloved or ignored!

http://farm4.static.flickr.com/3526/3953505543_b55a905d6a.jpg

It is too bad you're not here. If I thought they would travel, I'd mail you a bushel.

[easy cheesy]

It is too bad you're not here. If I thought they would travel, I'd mail you a bushel.

It's the thought Miss Zig! I'd send you back some kick ass food.. I RAWK... culinarily speaking of course...

http://www.bestweekever.tv/bwe/images/2008/06/Culinary%20Boner.bmp

[MJZiggy]

Mei fan is awesome! If I weren't so full, I'd be hungry for more!

[woodbuck27]

This one is simple and the results will make you appear as a gourmet cook to your friends.

Get a cut of Beef Roast like cross rib roast or ... one with some fat for flavour. Maybe you need to go lean so whatever....sirloin may be best for you.

Braise it on all sides and collect any juise. Toss braised beef and juice in your tall toasting pot.

Simply cut to size...any vegetable you like ( cut into stewing sized pieces). ie tomatoes, carrots, turnip, onions, tomatoes, celeryand add your spices...salt and pepper are the common ones. Be as creative as you so desire. NOW the simple secret. Add an amount of Pepsi Cola I don't use COKE as I find the sweetness in Pepsi works for me. Add Pepsi Cola to top all of your vegges that surround and cover the roast. Cook at a slow 325 F oven. Depended on size of your roast: 2.5 - 3 Hours will usually suffice and the length determines the tenderness of your roast and the degree that the sweetness goes into your veggies and you don't want them falling apart. .

Voila!!! Pepsi Pot Roast...and it's a WINNER ! ! Deliscious ! !

Note : You can also use Pepsi as a gravy base for othe cuts of meat...ie Pork cuts. The gravy will have a slight sweet taste that will surprize you if your unfamiliar with this simple Roast Beef preperation.

Happy cooking PackerRats. Bon Appeite. (-:

[woodbuck27]

It is too bad you're not here. If I thought they would travel, I'd mail you a bushel.

Ahh Tomatoe Buns. Lots of them in Montreal. Their often wearing skin tight jeans.

[easy cheesy]

Lobster Bisque

Lobster bisque is an example of utilitarian cooking at its finest. The goal is to take one ingredient and use as many parts of it as possible in a way that allows it to taste most like its essence. This soup should have a hint of nutmeg, a coat of cognac, but most of all should taste like lobster. One of the most important factors in the soup is the texture, which should be velvety and smooth. This texture is obtained by passing the soup through a fine china cap or chinois. The texture of the soup base, combined with the sliced tail and claw meat and the tart creme fraich is a subtle, nuanced beginning to a meal.

Preparation time about one hour

Ingredients:





3 1 1/2 pound live female lobsters



2 carrots,peeled and diced small
3 stalks celery, diced small
4 medium shallots, diced small
2 cloves garlic, peeled and minced
3/4 cup vegetable oil
6 tbsp butter
4 tbsp flour
1 tbsp chopped fresh tarragon
4 tbsp cognac
1 cup heavy cream
1 cup white wine
2 1/2 quarts fish stock(if fish stock is not available, use half strength chicken stock. If you use canned, be careful when salting, as canned stocks are often salty, although low sodium is available.)
1 6 oz can tomato paste
Bouquet Garni with 2 sprigs fresh tarragon added
pnch of cayenne
cracked black pepper
salt .


Cut the lobster down the center of the head between the eyes.


Leave the tail whole.


Separate the tail, the head, and remove the claws.


Keep any juices, the tomalley and the roe in a bowl and refrigerate.


Heat a 12 inch saute pan on high heat and add the oil.


Sear the cut pieces of lobster cut side down, and add the tail and claws whole.


Cook until the shells are bright red and the flesh is almost cooked, about 8 minutes.


Remove lobster from the pan and set to the side.


Add 2 tbsp butter to the pan and saute the shallots, carrot, celery and garlic until lightly browned.


Add tomato paste and saute for 2 minutes.


Add white wine, cook for 3 minutes, whisking to evenly disperse the tomato. Add fish stock.


Add bouquet garni and lobster to the pot and bring to a boil, skimming any froth or fat with a 4 oz ladle.


Season with salt, pepper and cayenne, and simmer for 15 minutes.


Remove lobster and set aside, remove boquet garni and discard.

Melt remaining 4 tbsp of butter in a small saucepan, add flour and whisk to make the roux.


Add reserved lobster juices, tomalley, roe and chopped tarragon, and whisk until smooth.

Add the cognac to the roux, and then 1/3 at a time, add the roux to the bisque, whisking to remove any lumps before each addition.


Simmer for 15 minutes.

Strain through a china cap using a ladle or rubber spatula to force as much as possible through.


Add cream and season with salt and pepper.

Remove meat from lobster and cut into bite size chunks. http://www.lobster-recipes.com/graphics/bisque-bsize.jpg
Serve with lobster meat, a dollop of creme fraiche and a sprig of fresh tarragon.
http://www.carolscafe.com/Quickstart/ImageLib/2K11_-_LOBSTER_BISQUE.jpg

[easy cheesy]

Forty Clove Garlic Chicken-

(Recipe from the Gilroy Garlic Festival circa 1980- NOM!)

1 Frying Chicken cut into pieces
40 cloves of fresh garlic
1/2 cup dry white wine
1/2 cup dry vermouth
1/2 cup olive oil
4 stalks celery cut into one inch pieces
1 tsp oregano
2 tsp dry basil
6 sprigs minced parsley
pinch of crushed red peppers
1 lemons
salt and pepper to taste

Place chicken pieces into shallow baking pan, skin side up.
Sprinkly all ingredients evenly over top of chicken.
Squeeze juice from lemon and pour over the top.
Cut remaining lemon rind into pieces and arrange throughout chicken
Cover with foil and baked @ 375 degrees for 40 minutes.
Remove foil and bake additional 15 minutes.

Serve with:

http://2.bp.blogspot.com/-NRx0YLtEalE/TazK0Rc73uI/AAAAAAAAJ2w/8xMGqASi7ng/s1600/NY0101_Grilled-Asparagus-with-Barbecue-Butter_lg.jpghttp://4.bp.blogspot.com/_H81zDcd0FwE/S-Q_zihHGxI/AAAAAAAAGLo/9tN_VAjFXSM/s1600/pouring-chardonnay.jpg
http://laylita.com/recipes/wp-content/uploads/2008/02/mixed%20garden%20salad%201.JPGhttp://www.laaloosh.com/wp-content/uploads/2011/01/ranch-roasted-red-potatoes-400x300.jpg

[easy cheesy]

3irty1- you started this thread.... get to contributing.....

[easy cheesy]

Since 3rty1 is like a Honey Badger and don't give a shit... I'm keeping this thread going.... ***hrummmph***... following is a recipe I ripped off from some Gordon Ramsay site...

Fillet of Beef with Mushroom Gratin

This recipe is from Gordon Ramsay’s F Word. Gordon Ramsay says:

Fillet of Beef has to be the ultimate indulgence. When you bite into it, it actually melts on your tongue like butter. The flavor is phenomenal! Yes it’s sumptuous, yes it’s expensive, but boy is it worth it!
Gordon Ramsay goes really fast on this recipe like always and gives no measurements. I’ve estimated everything. This recipe should be very close to the one cooked on The F Word. Feel free to make adjustments and let me know if I’ve missed anything. Enjoy!
Ingredients:


1 large Fillet Mignon
olive oil
2 shallots (sliced)
3 cloves garlic (smashed with peels on)
1/4 lb. chestnut mushrooms (quartered)
1/4 lb. Shitake Mushrooms (quartered)
1/8 lb. Oyster Mushrooms (quartered)
1/2 cup Cream (eyeball it)
2 Egg Yolk
Chives (eyeball it)
Salt & Pepper to taste
Directions:

Mushroom Gratin:

Heat Olive Oil in a large heavy skillet. Add the sliced shallots, and crushed garlic. Simmer for a minute or two and add the mushrooms. Sweat down a bit and remove the garlic. Pour the mixture into a bowl and set aside.
Add cream to a separate bowl and whisk until fluffy. Add egg yolks and whisk together. Add chives and mushroom mix and whisk until well mixed.
That’s it for the Gratin.
Fillet of Steak:

Heat olive oil in a hot heavy skillet. Season Fillet with salt and pepper on all sides. Add Fillet to hot oil and brown on all sides. Be careful not to cook the steak at this point or you’ll dry it out.
Spoon the Mushroom Gratin over the top of the Fillet and top with Parmesan. Place Fillet in a hot oven (450-500 degrees f) for 7 minutes. As Gordon Ramsay said on the F-Word, Fillet of Steak with Mushroom Gratin – DONE!
He also said he wishes he could “die and F**k off to heaven with his Fillet of Steak”! LOL

[easy cheesy]

Veal Chops with Cream and Calvados

Serves 4

6-8 small onions
1/2 pound mushrooms
4 veal chops
salt to taste
freshly ground black pepper to taste
flour for dredging
2 tablespoons butter
1/4 cup Calvados
4 tablespoons Creme Fraiche or heavy whipping cream

Peel the onions. Plunge them into boiling water for 5 minutes and drain. Clean and slice mushrooms.

Salt, pepper and flour the veal chops. In a very large skillet, brown them lightly on both sides in hot butter- then add onions and mushrooms. Simmer about 20 minutes- cover halfway through the cooking process.

At the end of the cooking, add the Calvados. Flame it over the heat. Remove the meat. Pour the cream into the cooking juices left in the pan. Simmer a few seconds, stirring constantly. Add salt and pepper to taste. Pour over the chops and serve with potatoes, pasta or plain rice- all of which would compliment the cream sauce.

http://mikes-table.themulligans.org/wp-content/uploads/2008/11/veal_chops_mustard_cream_sauce-2.jpg

[easy cheesy]

Brulee d'Orange et sa Julienne (or just fricking Burnt Orange Cream)

12 ounces double cream
4 egg yolks
2 ounces caster sugar
1 vanilla pod
4 ounces orange segments
3/4 ounces caremelized orange julienne
1 1/2 ounces Grand Marnier
1 ounce icing sugar

Mix the cream, egg yolks and caster sugar together and pass through a fine sieve. Remove the seeds from the vanilla pod and stir into the cream mixture.

Divide the orange segments between four ramekins and scatter the caramelized orange julienne on top.

Add the Grand Marnier and divide the cream mixture between the ramekins.

Cook at 300 degrees in a bain-Marie for about 40 minutes until lightly set. Leave to cool.

Dust with the icing sugar and glaze under a hot grill to give a golden bown caramelized top.

I ripped off this recipe from the Savoy Hotel and it RAWKS!

[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/longhunters-bear-roast-76107#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...

http://seriouslygood.kdweeks.com/images/Chicken-Fried-Steak.jpg

[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.

http://o.aolcdn.com/photo-hub/adam/4b/b3/e52bcba94b3eb8ccf929b5799f2a-6297_456X342.jpg

[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/blackened-chicken/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/turkey-white-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....

http://images.sodahead.com/polls/000652221/polls_168721473v12_350x350_Front_2149_33496_poll_x large.jpeg

[easy cheesy]

Shrimp Creole Recipe

http://lh5.ggpht.com/nolacuisine/SAKoF_ZrfqI/AAAAAAAABGA/989MQeBnSDM/s400/shrimp-creole-2.jpg (http://picasaweb.google.com/nolacuisine/NolaCuisine/photo#5188894541556186786)

2 lbs. Peeled and Deveined Shrimp, save shells to make Shrimp Stock
2 Tbsp Butter
1 Tbsp Vegetable Oil
1 Large Onion, finely chopped
2 Ribs Celery, finely chopped
1 small Green Pepper, finely Chopped
2 Tbsp Creole Seasoning
2 Tbsp Tomato Paste
2-1/2 Cups Very Ripe Fresh Tomatoes, Diced
1/2 Cup Dry White Wine
2 Cups Shrimp Stock- recipe below
2 Tbsp Garlic, minced
2 Bay leaves
Cayenne to taste
Kosher Salt to taste
1 tsp Black Pepper
1 tsp White Pepper
1 bunch Fresh Thyme
2 Tbsp Tabasco
1 Tbsp Worcestershire
1/2 Cup Green Onions, green tops thinly sliced, white part sliced into 1/4″ thickness
1/8 Cup Flat Leaf Parsley, minced
1 Recipe Creole Boiled Rices

Melt the butter in a large sauce pan with the vegetable oil over medium high heat. When the butter begins to froth add 1/2 cup of the onions. Cook, stirring occasionally, until the onions are golden brown. Add the remaining onions, celery, and bell pepper, reduce the heat to medium and season with 1 Tbsp Creole Seasoning and a healthy pinch of salt. Sweat the vegetables until soft.

Add the tomato paste mixing well, and cook, stirring constantly, until the paste begins to brown, then add the fresh tomatoes and another healthy pinch of Kosher salt, this will help the tomatoes break down. Stir well.

When the tomatoes start to break down into liquid add the white wine, and turn the heat to high until most of the alcohol burns off. Add the Shrimp Stock, remaining Creole seasoning, garlic, bay leaves, black pepper, white pepper, cayenne (to taste), and Thyme. Bring to a boil then reduce to a low simmer. Simmer for 30-45 minutes.
(If necessary at this point thicken the sauce with 1 Tbsp Cornstarch/ 2Tbsp water. Bring to a boil to maximize the thickening power of the cornstarch.)

Add the hot sauce, Worcestershire, and season to taste with Kosher salt. Last chance to re-season your sauce, remember that good cooking is all about proper seasoning. Make your Boiled Rice, and season your shrimp with 1 Tbsp Kosher salt and a pinch of Cayenne.
Bring the sauce to a boil, reduce the heat to low and add the shrimp. The key is to not overcook your shrimp. Let them slowly simmer in the sauce until just cooked through.
Serve with boiled rice and garnish with the remaining green onions and parsley.

Serve immediately.
Serves 4.

Shrimp Stock Recipe
The Shells and tails from 2 lb. of Shrimp
1/2 Cup chopped Onion
1/4 Cup chopped Celery
2 Garlic Cloves
1 Lemon sliced
2 Fresh Bay Leaves
3 Sprigs Fresh Thyme
1 tsp. Black Peppercorns

Add all ingredients to a dutch oven or a moderate sized stock pot. Cover this with cold water, it should be about 6-8 Cups Cups. Bring almost to a boil, reduce the heat to a low simmer. Skim off any scum that rises to the surface. Simmer for about 45 minutes to an hour. Strain through a fine mesh strainer or chinois.
Stock freezes very well. I always break it up into one use batches by putting it into those plastic ziploc containers. Just remember to leave about 1 inch of headroom as it will expand when it freezes.

[easy cheesy]

Purdue Boilermaker Chili

Ingredients


2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos®
1 (8 ounce) package shredded Cheddar cheese

Directions


Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
Sounds pretty good except no chili is made in my house that does not include Habaneros and Jalapenos... PERIOD... and I would lose the Italian Sausage... I mean really.. WTF?

[MJZiggy]

I bought a crepe pan today. My favorite breakfast out is black cherry crepes. Hmmm....

[3irty1]

One of my culinary gigs involved cooking crepes to order in the dining room of a large hotel restaurant. I'd pipe the batter, saute some fruit of your choosing, flambe with some liquor for some showmanship, and serve with chocolate ganache and whipped cream. I hated that job but there is no denying that the skills I built making crepes that way have left me as the uncontested champion of Valentine's day.

[MJZiggy]

One of my culinary gigs involved cooking crepes to order in the dining room of a large hotel restaurant. I'd pipe the batter, saute some fruit of your choosing, flambe with some liquor for some showmanship, and serve with chocolate ganache and whipped cream. I hated that job but there is no denying that the skills I built making crepes that way have left me as the uncontested champion of Valentine's day.

Did you ever do black cherries? What did you saute them with?

[3irty1]

Yes, butter and sugar. Then I'd flambe with grand marnier and finish with whipped cream or powdered sugar and lovemaking.

[MJZiggy]

Yes, butter and sugar. Then I'd flambe with grand marnier and finish with whipped cream or powdered sugar and lovemaking.

I can do all but the last part...

[3irty1]

Sure you can. Just wash your hands first.

[MJZiggy]

Sure you can. Just wash your hands first.

LOL. I was referring to the fact that the last part takes two...

[easy cheesy]

Maybe youse two should hook up and go to the bar to watch the game tomorrow. What the heck? (Unless 3irty lives in a Ramsey run kitchen in Brooklyn or somethin')

[MJZiggy]

Maybe youse two should hook up and go to the bar to watch the game tomorrow. What the heck? (Unless 3irty lives in a Ramsey run kitchen in Brooklyn or somethin')

My shoes aren't nearly expensive enough for that...:wink:

[Iron Mike]

Maybe youse two should hook up.

Maybe you and I could hook up......and ends with me mounting you or somethin'. RRRWWAAAARRRRR!!!

[easy cheesy]

My shoes aren't nearly expensive enough for that...:wink:

:rs:

[3irty1]

LOL. I was referring to the fact that the last part takes two...

You're a 100 lb woman with 20,000 posts on an NFL forum and you expect anyone on here to believe that you can't find a partner for crepesex?

BTW, while I had that job a few of the cooks started calling me "the crepeist." Still hilarious.

[easy cheesy]

Maybe you and I could hook up......and ends with me mounting you or somethin'. RRRWWAAAARRRRR!!!

Then make me some Nachos after.... you fuck... purty please... with Jalapenos on top.....

[MJZiggy]

You're a 100 lb woman with 20,000 posts on an NFL forum and you expect anyone on here to believe that you can't find a partner for crepesex?

BTW, while I had that job a few of the cooks started calling me "the crepeist." Still hilarious.

My last boyfriend thought I was a little TOO football obsessed...

[3irty1]

My shoes aren't nearly expensive enough for that...:wink:

Well yeah not yet, you gotta get your hooks in me first. Crepes aren't first date material though, I'll probably lead off with an omelet if that's ok.

[MJZiggy]

Well yeah not yet, you gotta get your hooks in me first. Crepes aren't first date material though, I'll probably lead off with an omelet if that's ok.

Omelets are one of the few things I can cook well. You gotta lead off with something I can't cook.

[Iron Mike]

Then make me some Nachos after.... you fuck... purty please... with Jalapenos on top.....

http://1.bp.blogspot.com/_zVAbSYywECw/Rm0bxaBwGlI/AAAAAAAAAYY/wr2Po5Zgero/s320/nachos.jpghttp://t3.gstatic.com/images?q=tbn:ANd9GcTWdTZ-q5PaFE-kU87Exhg14KMVIYx2_MIs8IfIoKzaaOQsSUpg42nbkjylUQ

[easy cheesy]

I'm blushing.... and not in a White Zinfandel sort of way thank Christ....flirtation is interesting the "squeezer of the can known as cheese".... carry on Soldiers... :jig:

[3irty1]

Omelets are one of the few things I can cook well. You gotta lead off with something I can't cook.

How do blinis and sparkling pinot sound as a compromise? I've got a big fat jar of trout roe in my fridge right now.

[Iron Mike]

http://profile.ak.fbcdn.net/hprofile-ak-snc4/27526_10150127612140394_3173_n.jpg

Look, it's the most glorious rainbow EVAR!!!!!!!!!!!

[easy cheesy]

http://1.bp.blogspot.com/_zVAbSYywECw/Rm0bxaBwGlI/AAAAAAAAAYY/wr2Po5Zgero/s320/nachos.jpghttp://t3.gstatic.com/images?q=tbn:ANd9GcTWdTZ-q5PaFE-kU87Exhg14KMVIYx2_MIs8IfIoKzaaOQsSUpg42nbkjylUQ

mmmmmmmm..... NFF... Nachos, Football and Fucking.... the time is NOW!!!! TAKE ME!!! (but remember to wash the hands real well cuz those Jalapenos STING! :) )

http://www.mortgageporter.com/beach_drive/images/2007/09/11/img_5906.jpg

[easy cheesy]

http://profile.ak.fbcdn.net/hprofile-ak-snc4/27526_10150127612140394_3173_n.jpg

Look, it's the most glorious rainbow EVAR!!!!!!!!!!!

Do me on it!!!!

[3irty1]

Do me on it!!!!

Maybe I should change the thread name to "The Food and Casual Sex Thread."

[MJZiggy]

Maybe I should change the thread name to "The Food and Casual Sex Thread."

They're not so casual about it... :D

[easy cheesy]

Ripped off from Vicki Babbles...

The Best Nachos Ever

I don’t often post recipes. Okay, I never post recipes. But these nachos are so goddamned good, I think everybody should be packing pounds onto their hips right along with me.
These nachos are inspired by those served at one of my favorite Mexican restaurants, Nuevo Leon (http://www.nuevoleonrestaurant.com/), and I hope they don’t mind my posting my version here. I would still rather go there to eat them, because they cost $6.00 for twelve, which is more than any sane person should eat in one sitting. You can go to the liquor store next door and get yourself a six pack of Modelo, plop down at Nuevo Leon (they’ll put your beer in the fridge for you and bring you one when you’re thirsty) and eat until your stomach has reached such epic proportions that you cannot be unwedged from your booth.

Anyway, the nachos:
Get yourself some high-quality tortilla chips. Absolutely no Tostitos or any crap like that. Most chain grocery stores in my area have begun to sell good-quality tortilla chips in their “Hispanic” aisle. If yours doesn’t, then hunt down a Mexican grocery store and get some. I recommend Del Rey or El Ranchero. There is a brand called Nuevo Leon (I’ve no idea if they’re affiliated with the restaurant), but while they are excellent for chips and salsa and are as fresh as if you’ve just sat down at a good Mexican place that makes their own, they don’t hold up under the pressures of beans, cheese, etc.

Anyway, I like the Del Rey’s the best because they are generally flat and pretty hardy.
1 can refried beans. It doesn’t really matter what kind. I’d forgo the Taco Bell kind for La Victoria or Rosarita, but just go for the can that says “Traditional.” If you buy the no-fat beans, then you’re a loser. (Okay, okay, you can buy the no-fat beans and some no-fat sour cream and some no-fat cheese and try to make these nachos, and you can also try to tell me that they’re just as good as using the full-fat versions of all the ingredients, but I will just laugh in your skinny, fat-free face).
The following step is skippable if you just can’t wait. If you choose to skip it, just spread a bunch of beans onto each individual chip and place on a foil-lined cookie sheet (why foil lined? Do you really want to stand at the sink, your belly full of deliciousness, and scrub baked-on cheese off your good Williams Sonoma cookie sheet? No. You do not. Just use the damn foil, then you can toss it and just put the cookie sheet away.)

If you choose NOT to skip this step, then do this: empty the beans into a saucepan and shake as much hot sauce as you like into the beans. Heat until they are smooth. This makes the beans more spreadable, and also adds the spice of the hot sauce. You can go ahead and use Tabasco, because you’ve probably already got some in your refrigerator. If you don’t, buy yourself a good Mexican hot sauce. You won’t be sorry. Anyway, after the beans are heated, spread them onto the individual chips (as described above).
Shredded sharp cheddar cheese: Buy it already shredded. Who has time to fucking stand over a pan of chips and beans with a shredder? Plus, if you accidentally shred one of your knuckles, you’re going to have to worry that you are eating part of your own body in a few minutes. And that’s just gross.

Sure, sure, you can shred the cheese BEFORE moving to the bean step, but what kind of cheap bastard are you? Sure, the big block of cheese is cheaper. But after you eat some of these nachos, you are going to want to make some more, especially since the fiends you shared them with ate most of them, and you are certainly not going to have the patience to shred some more cheese. In addition to that, if you somehow decide NOT to make more nachos, you’re going to have this big hunk of cheese left over, and it’ll probably get all moldy and nasty and hard and rindy in your fridge, and who needs it? You’ll throw it away, and end up making the per-ounce price of the cheese higher than if you’d just bought the damn pre-shredded cheese in the first place.

Okay, so you’ve got your pan of chips with the lovely beans spread on them (by the way, use as many beans as you like. Some people love refried beans, some, not so much. They are required in this recipe, however, so don’t try skipping them. You’ll have an inferior nacho not worth your time or trouble). Anyway, sprinkle your shredded cheese over the beans/chips. Not too much! Don’t go crazy with the fricking cheese already! This isn’t a pan pizza, for chrissakes, this is a pan of nachos. Too much cheese will just bind you up and give you gas.

Place the whole cheesey-beany-chippy wonder under the broiler of your oven. Now, here’s where it gets tricky. The inexperienced will want to do the following BEFORE they begin anything else, but once you’ve gotten it down to a science, like I have, you can do this next step AS THE NACHOS ARE BROILING. But be careful. If you take too long and space out, you’ll burn your nachos, and that sucks. Even if you don’t burn them, if you take too long to do this next step, and your broiled nachos are sitting on the stove, waiting for the next step, they’ll get a little mushy and cold and that’s no good either.

Anyway, VERY QUICKLY, whip up a simple guacamole. This sounds harder than it is, but all you have to do is slice up your avocado (around the center, you know how to do it), spoon out the delicious avocado (meat? What the hell is that green shit called, anyway?) into a bowl, pour in about a tsp of salt, maybe a bit more, and squeeze half a lime into it (you can use the other half for your vodka tonics). Using a fork, mash it all up together. Don’t go crazy. You don’t need to create some uniform avocado soup. Leave some of those nice yellow chunks in there. Yum. DO NOT, under any circumstances, use some pre-made guacamole. That shit’s nasty. It takes exactly thirty seconds to whip up a simple guac, okay? It will take you longer to find scissors to cut open that stupid plastic bag of pre-made guacamole.

So, right when you’ve finished mixing up your simple guac, your nachos will be perfectly broiled (the cheese is melted and the edges of some of the chips are turning brown). Take them out of the oven, and with speed unparalleled, spoon a blop (yes, a blop. It’s like a dollop, but I like the way it sounds better) of guac ONTO EACH CHIP. Then, quick as you can, spoon a blop of sour cream onto the top of each blop of guac.

Eat one. Decide it’s not necessary to place the nachos on a pretty, decorative plate. Eat them, standing up, at the stove. When the people sitting outside on your porch, drinking and waiting for the promised nachos, call out, “Are they done yet?” yell “Just a minute!” (only it’ll sound like “ubamini!” because your mouth is full of nacho. Share the remaining nachos with your friends. Accept their praise, then tell them where you got the fantastic recipe.

Make more. Repeat ad nauseum until you’ve gained 20 pounds. Vow to start using fat free beans, cheese and sour cream. Try it once and realize it’s not worth it. Throw the fat-free version in the garbage and send your children to the store with a $10 bill for more ingredients.
Next time I make them, I’ll take a picture. If I can before they all get eaten.

[easy cheesy]

They're not so casual about it... :D

That's my girl! :)

[3irty1]

For last weeks game I made an interesting dish which was actually part of a sushi platter that I served to some friends. One of my friend's girlfriends requested sushi which has become something of a specialty of mine after a few summer's of fishing in Alaska and having unlimited fresh fish to practice on. Problem was that some of my other guests that would be there were known picky eaters who wouldn't be down for raw fish with seaweed. To ensure that everyone was satisfied this was my menu:

Salmon Sashimi Roses, very lightly cured
Jerk-Rubbed Marlin Sashimi
Tamagoyaki (Japanese style omelet) and socarrat (toasted saffron rice)
California Roll
Bite sized "Sushi Arancini"

That last one I invented. The idea was to get some authentic sushi flavor but with training wheels for my picky guests. I don't have specific measurements for a recipe but the dish amounted to a healthy chunk of bluefin tuna, avacado, grated carrot, and a mixture of cream cheese and sriracha wrapped in a dough of sticky rice flour, water, rice wine vinegar and sugar then deep fried. It was a pretty huge hit. The tuna wasn't raw but still very rare. The flavors of a california roll were there except for the nori which a lot of people find overpowering or just don't like. Good sushi is about the rice which is hard to pull off in a culture where the culinary focal point is always protein but when the rice comes in the form of fried dough you get a nice gateway sushi experience for the American palate. I called it an Arancini because it reminded me of the italian appetizer in that it was a ball of fried rice. The name might be misleading though.

[Guiness]

Any Pad Thai fans here?

I got my first taste of Pad Thai while on a trip to Seattle 5-6 years ago - Thai food was the latest fad out there at that time. I loved it, and looked for it back home. Found a few small Thai restaurants here and there that had it, but nothing near and nothing great. Some roadhouses that claim to make it, but it amounted to peanut butter and ketchup, near as I can tell.

Well, I figured I was going to have to learn myself, and spent a couple of years working at it and refining my recipes. I make a great dish now, and whenever friends come over, it's always a request. It's easier to find in restaurants now, but unless you go to a really good one, you can do a much better job yourself!

Any other fans of this dish out there? I can post my methods (a stretch to call it a 'recipe') if anyone is interested.

I did have a great Pad Thai in a restaurant just recently, in the most unlikely place. Walking down a street in PEI, I see a house with an 'Open' sign in the front window, and another little sign that said Thai food. I went in, and sure enough, it was a house with a couple of mismatched tables in the front room, and some sort of bar sectioning off the kitchen. Ordered the Pad Thai and Hot and Sour soup. After convincing her I really wanted it hot, not just 'white guy hot' it was great!

[Guiness]

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

Encountered a few mamasans, have you?

[MJZiggy]

Any Pad Thai fans here?

I got my first taste of Pad Thai while on a trip to Seattle 5-6 years ago - Thai food was the latest fad out there at that time. I loved it, and looked for it back home. Found a few small Thai restaurants here and there that had it, but nothing near and nothing great. Some roadhouses that claim to make it, but it amounted to peanut butter and ketchup, near as I can tell.

Well, I figured I was going to have to learn myself, and spent a couple of years working at it and refining my recipes. I make a great dish now, and whenever friends come over, it's always a request. It's easier to find in restaurants now, but unless you go to a really good one, you can do a much better job yourself!

Any other fans of this dish out there? I can post my methods (a stretch to call it a 'recipe') if anyone is interested.

I did have a great Pad Thai in a restaurant just recently, in the most unlikely place. Walking down a street in PEI, I see a house with an 'Open' sign in the front window, and another little sign that said Thai food. I went in, and sure enough, it was a house with a couple of mismatched tables in the front room, and some sort of bar sectioning off the kitchen. Ordered the Pad Thai and Hot and Sour soup. After convincing her I really wanted it hot, not just 'white guy hot' it was great!

You can now get Pad Thai at Noodles & Company. We have decent-sized Asian population here, so you can get Thai, Korean, Pho, whatever.

[Iron Mike]

Ripped off from Vicki Babbles...

The Best Nachos Ever

If you don't, buy yourself a good Mexican hot sauce.

http://www.galenacanning.com/products_pictures/Cholula%20Original.jpg

[Iron Mike]

Any Pad Thai fans here?

I got my first taste of Pad Thai while on a trip to Seattle 5-6 years ago - Thai food was the latest fad out there at that time.

That may have been 5-6 years ago, but it seems to me you can't go 20 yards without running into another Pho Restaurant....

http://www.phofever.com/restaurants/washington.php

[MJZiggy]

That may have been 5-6 years ago, but it seems to me you can't go 20 yards without running into another Pho Restaurant....

http://www.phofever.com/restaurants/washington.php

That's because pho is awesome. Mike and I had pho every Monday almost the whole time we were together.

[Iron Mike]

That's because pho is awesome. Mike and I had pho every Monday almost the whole time we were together.

Well, like I said, it kind of loses its appeal to me when there's another restaurant in every single strip mall. And the restaurants are running out of cute names. So, for now, I'll pimp Hawaiian-style noodles:

http://saiminsays.com/

[easy cheesy]

http://www.wildginger.net/

Wild Ginger has great food, service and ambiance



Thai 65 is another great joint.... it's small, cheap, busy, comfy...

http://thai-65.com/

The Panang Curry made extra spicy with prawns is yummy... the contrast of sweet and spice is nom, nom, nom...



and for Japanese food... Maneki is the bomb... about 100 years old and still going strong in Japantown...

http://www.manekirestaurant.com/index.html

[easy cheesy]

The Flagship store in the International District is the BEST!!!

http://www.uwajimaya.com/index.html

[easy cheesy]

Good food and good times!

http://www.leavenworthoktoberfest.com/

http://www.leavenworthoktoberfest.com/_img/logo.gif

[easy cheesy]

Soooo.... anyone care to share some of their special Thanksgiving recipes? Please do!!!! I'm thinking of infusing my turkey this year with Jalapenos....(don't freak out over the deviation from tradition there Mike-lol!) nom, nom, nom! Some on top of the bird and some under the skin. I think that would create an excellent flavor profile and seep into the dressing with the butter basting as well. Instead of traditional rolls, make some cheddar cornbread to compliment the flavor of the bird.... dayum... hungry now!

[easy cheesy]

Makin' Black Eyed Peas for good luck... it's a Southern thang!

Also cookin' up some Ribs, Cornbread and Greens with Bacon and Hot Sauce...nom, nom, nom!!!

In the MEANTIME.... enjoying a Blueberry Muffin Martini.... Equal parts Stoli Blueberry Vodka and Stoli Vanilla Vodka... just a hint of a splash of Triple Sec... shaken... poured into a sugar rimmed Martini Glass with some sugar coated fresh blueberries.... mmmmmmmm.... Happy New Year everyone! :) GO PACK GO!!!

[Tarlam!]

In the MEANTIME.... enjoying a Blueberry Muffin Martini.... Equal parts Stoli Blueberry Vodka and Stoli Vanilla Vodka... just a hint of a splash of Triple Sec... shaken... poured into a sugar rimmed Martini Glass with some sugar coated fresh blueberries.... mmmmmmmm.... Happy New Year everyone! :) GO PACK GO!!!

Lord, Cheesey, that sounds insideous!

[easy cheesy]

Lord, Cheesey, that sounds insideous!

Don't worry... I share! :) (I forgot- add a lemon twist- just for the oil of the rind- do not place in the drink itself)

"Louis, I think this is the beginning of a beautiful friendship" :)

http://2.bp.blogspot.com/_cbC-MGy7WuM/S7i04APT8qI/AAAAAAAAFs4/MXKai1n0za0/s1600/600+pixel+Blueberry+Martini.jpghttp://24.media.tumblr.com/tumblr_lu95qfZ2Ct1qbhzbmo1_500.jpg

[Tarlam!]

Cheesey, lucky we are already cyber-friends. After reading the recipe for that "refreshment", I know how I would have labelled you if that was your first post here! Haha.

[woodbuck27]

Makin' Black Eyed Peas for good luck... it's a Southern thang!

Also cookin' up some Ribs, Cornbread and Greens with Bacon and Hot Sauce...nom, nom, nom!!!

In the MEANTIME.... enjoying a Blueberry Muffin Martini.... Equal parts Stoli Blueberry Vodka and Stoli Vanilla Vodka... just a hint of a splash of Triple Sec... shaken... poured into a sugar rimmed Martini Glass with some sugar coated fresh blueberries.... mmmmmmmm.... Happy New Year everyone! :) GO PACK GO!!!

What temperature did you set the oven at? I love muffins.

[easy cheesy]

Cheesey, lucky we are already cyber-friends. After reading the recipe for that "refreshment", I know how I would have labelled you if that was your first post here! Haha.

:) ***wink wink***

[MJZiggy]

http://www.packerseverywhere.com/recipes/all/c/appetizers-sides

[easy cheesy]

http://www.packerseverywhere.com/recipes/all/c/appetizers-sides

That's a great site! Also lists the best "Packer" places you can go to if you're outside of WI and want to be surrounded by like minded fans. Me likey!

[easy cheesy]

http://www.youtube.com/watch?v=fFtpTTmT5XU

[easy cheesy]

http://www.youtube.com/watch?v=bEhn85KAD2Q&feature=related

OH HELL YEAH!!!! I'm going to make this shit for Sunday's game... Bloody Mary's all around.... sounds DIVINE!

[MJZiggy]

Flashback to Saz's fries. I haven't had them since I left Wis..

[Tarlam!]

Flashback to Saz's fries. I haven't had them since I left Wis..

Get out that credit card, Zig! http://www.sazs.com/barbecue/BBQProductInformation.html

[MJZiggy]

Get out that credit card, Zig! http://www.sazs.com/barbecue/BBQProductInformation.html

I wonder if it comes with the Parmesan dressing...

[Tarlam!]

I wonder if it comes with the Parmesan dressing...

I think you should send me some of that double secret probation whammy BBQ sauce as a reward!

[MJZiggy]

I think you should send me some of that double secret probation whammy BBQ sauce as a reward!

You should send me some fries for introducing you to the wonder that is Saz's...

[easy cheesy]

***BUMP*** Why? Because I feel like it.... so THERE!

[MJZiggy]

***BUMP*** Why? Because I feel like it.... so THERE!
If you're gonna bump it, you could at least feed me, dammit!

[easy cheesy]

http://www.jackinthebox.com/

JUMBACO!

[easy cheesy]

So... who has a great Shnitzel recipe? Shout out to you Tar!!!


http://www.wizardrecipes.com/upload/Wiener%20Schnitzel.jpg

[Iron Mike]

So... who has a great Shnitzel recipe? Shout out to you Tar!!!


I don't want schnitzel, I want sauerbraten mit rotkohl und spaetzle!!!!!!!

http://blogs.sfweekly.com/foodie/Walzwerk_sauerbraten3.jpg

[easy cheesy]

I don't want schnitzel, I want sauerbraten mit rotkohl und spaetzle!!!!!!!

http://blogs.sfweekly.com/foodie/Walzwerk_sauerbraten3.jpg


"WHAT DO YOU MEAN MARVIN GAYE IS DEAD... M***********R? I PARTIED LIKE A M**********R BACK IN THE EIGHTIES.... ***INHALING OXYGEN***.... "GIVE ME MY CIGARETTES M*********R AND GIVE MY FRIENDS A SHOT OF "APPLE PIE"... GOD DAMN IT!!!! ***INHALING MORE OXYGEN WHILST CHAIN SMOKING CAMELS*** LOL!

But seriously, I want a GREAT Shnitzel recipe...

[easy cheesy]

http://www.yelp.com/biz/old-bavarian-appleton

I don't think that bottle of Apple Pie had been touched for 12 years before he decided to "bestow" a complimentary shot upon the two of us Papa Bear... lolz! How funny that some YELP members thought this place was high priced! WRONG! ... and the food was good in spite of, or maybe because of, the nicotine quaffing, oxygen huffing, 80's dwelling Sasquatch that was the "old man"....

[easy cheesy]

ahhhhhh.... we'll be back at "the Coins" in just a couple of weeks....good times PBJ....

http://www.13coins.com/

[Iron Mike]

ahhhhhh.... we'll be back at "the Coins" in just a couple of weeks....good times PBJ....

http://www.13coins.com/

Where shall we sit, MB???

http://3.bp.blogspot.com/_HXhqoz3SfHk/TMGjAzK8BEI/AAAAAAAALOE/KBmnQwziPjk/s1600/diningatthecoins.jpg

[Iron Mike]

But seriously, I want a GREAT Schnitzel recipe...


http://a3.sphotos.ak.fbcdn.net/hphotos-ak-snc7/427226_226267534128203_184658378289119_516748_1002 364777_n.jpg

[mraynrand]

that looks like Mike Holmgren

[MJZiggy]

Wow. Looks like him a lot. You're right.

[easy cheesy]

Where shall we sit, MB???

http://3.bp.blogspot.com/_HXhqoz3SfHk/TMGjAzK8BEI/AAAAAAAALOE/KBmnQwziPjk/s1600/diningatthecoins.jpg

"Exhibition Seats"... all the way PBJ!!! :) No booths! SHOWTIME! lol!

[GrnBay007]

Hey 3irty1,

Got any of the recipes for the sauces at Vinny Vanucchi's ? :)

[3irty1]

Hey 3irty1,

Got any of the recipes for the sauces at Vinny Vanucchi's ? :)

I worked in Galena but not at Vinny's. I remember their signature thing was basically buffalo sauce but with olive oil and basil instead of butter. Does that sound about right?

[GrnBay007]

I worked in Galena but not at Vinny's. I remember their signature thing was basically buffalo sauce but with olive oil and basil instead of butter. Does that sound about right?

Sounds right for the Vinny's sauce. Thanks!

Now, I tried it tonight over pasta with a chicken dish. It was good, but didn't have quite enough heat. Only hot sauce I had in the house was Louisiana Hot Sauce. What would you suggest using?

You hit it right with the basil! Mmm I love basil!! My son gave it an 8 out 10 so I guess it was ok. :) Any time I try a new dish I have the kids grade it on a scale from 1-10 so I know if I should bother making it again.

Used quite a bit of EVOO, but I guess that's always better than using butter and a creamy sauce.

[3irty1]

Buffalo sauce is usually about half hot sauce and half fat. To get the two to mix an emulsifier like a bit of mayo or dijon should be used. Add the olive oil in a slow stream while whisking or better yet, blending with a stick blender. If your hot sauce isn't quite there you can always add more or a pinch of cayenne.

[GrnBay007]

Buffalo sauce is usually about half hot sauce and half fat. To get the two to mix an emulsifier like a bit of mayo or dijon should be used. Add the olive oil in a slow stream while whisking or better yet, blending with a stick blender. If your hot sauce isn't quite there you can always add more or a pinch of cayenne.

Hmm....I didn't have a problem mixing the hot sauce just by whisking. Wonder if it makes a difference the oil was warm. (?)
I was no where near the half and half mixture......good to know for next time.

[3irty1]

Hmm....I didn't have a problem mixing the hot sauce just by whisking. Wonder if it makes a difference the oil was warm. (?)
I was no where near the half and half mixture......good to know for next time.

It shouldn't matter if the oil is warm. Oil and water (hot sauce) just don't mix. At least not for very long. A little emulsifier goes a long way. Eggs contain lecithin and mayo contains eggs so that's always easy, mustard works too.

[easy cheesy]

http://www.youtube.com/watch?v=8hom3QdVAxc

Dick's kicks ASS! A Seattle INSTITUTION! Nom, Nom, Nom.....

[easy cheesy]

http://gastrolust.com/wp-content/uploads/2008/09/pagliacci-pizza-slices.jpg

Gonna get my Pagliacci on... helllz yea!

[Patler]

Hmm....I didn't have a problem mixing the hot sauce just by whisking. Wonder if it makes a difference the oil was warm. (?)
I was no where near the half and half mixture......good to know for next time.


It shouldn't matter if the oil is warm. Oil and water (hot sauce) just don't mix. At least not for very long. A little emulsifier goes a long way. Eggs contain lecithin and mayo contains eggs so that's always easy, mustard works too.

3irty1 - aren't some of the pre-made "hot sauces" available in grocery stores already emulsions? If one of those was used might additional emulsifier not be needed????? I am thinking of the ones that are somewhat more viscous than water.

[3irty1]

3irty1 - aren't some of the pre-made "hot sauces" available in grocery stores already emulsions? If one of those was used might additional emulsifier not be needed????? I am thinking of the ones that are somewhat more viscous than water.

Sure those exist, but they are essentially already what we are making--buffalo sauce. Its fairly easy to tell as they all contain oil. Some of the other ones like sriracha are thickened with syrup and xanthan gum. Xanthan gum isn't technically an emulsifier but it certainly helps which is why its found in all of the store bought salad dressings. For making buffalo sauce I reach for something that's primarily just vinegar and chilies and emulsify it on my own. Without some help any combination of water and fat will break but this can be extended from a few minutes to a few hours by use of an emulsifier and good technique.

[Patler]

Sure those exist, but they are essentially already what we are making--buffalo sauce. Its fairly easy to tell as they all contain oil. Some of the other ones like sriracha are thickened with syrup and xanthan gum. Xanthan gum isn't technically an emulsifier but it certainly helps which is why its found in all of the store bought salad dressings. For making buffalo sauce I reach for something that's primarily just vinegar and chilies and emulsify it on my own. Without some help any combination of water and fat will break but this can be extended from a few minutes to a few hours by use of an emulsifier and good technique.

Ya, I realize you do that, I just though maybe GrnBay007 had one of the thickened hot sauces, which would explain why she didn't perceive a problem mixing without an added emulsifier.

[Freak Out]

WAG.....west Edmonds girl. :) Yep......good times back at UW.

[3irty1]

Ya, I realize you do that, I just though maybe GrnBay007 had one of the thickened hot sauces, which would explain why she didn't perceive a problem mixing without an added emulsifier.

Since she was using it as a pasta sauce, and was no where near half and half I think its a lot more likely she just mixed the two, tossed with her dish where it probably broke depending on how fast everyone inhaled it. When the oil is olive oil the consequences aren't so bad as people are accustomed to finishing a dish with olive oil--both parts of this particular emulsion are good on their own.

[easy cheesy]

WAG.....west Edmonds girl. :) Yep......good times back at UW.

You bet!!! DAWGS RULE! Cougs need not apply! :)

Although the Cougs make some decent cheese... but that's about all I'll give them....

http://2.bp.blogspot.com/_wwgXxAjQedA/SzC_42tIp8I/AAAAAAAAClw/S-_2hU2peSY/s400/Cougar+Cheese1.jpg

[easy cheesy]

Chandler's Whiskey Crab Soup kicks ass!


http://www.youtube.com/watch?v=6OFwCDA_g5w

I love this place!

http://www.schwartzbros.com/pdf/ChandlersDinnerMenu.pdf?v=20120302a

[easy cheesy]

http://cdn.london-insider.co.uk/wp-content/uploads/2009/10/prawn-chorizo-and-chicken-paella.jpg


http://www.youtube.com/watch?v=CAqDGNDyhJI

[3irty1]

Haha it's pronounced "pie-ay-ya" not "pie-ela."

Couple of other notes from that guys video:

1. No way would I cook the chicken and chorizo during the rice. That's a sure way to overcook it. Cook the non-seafood proteins separately and add them back at the end. And go easy on this shit, paella is about the rice.

2. A good paella base is made with sofrito which is more than just tomatoes and garlic.



For 3 cups of Sofrito
2 yellow onions peeled and diced
2 red bell peppers, diced
1/2 c olive oil
6 plum tomatoes, peeled and diced (about a 20oz can is better 11 months of the year)
6 cloves garlic, minced
2 T sherry vinegar
4 jalapeno
1 T pimenton (hot smoked paprika)
small pinch of saffron (optional)
1/4 cup diced jamon serrano (optional)

saute onions and peppers in oil until soft and sweet--20 minutes. Add tomatoes and garlic and cook another 20. Deglaze the pan with sherry vinegar and stir in everything else, cooking for 10 minutes. Freezes very well.


3. Personally I like to cut down on the stock, I omit it completely if its not homemade. Paella has some delicate flavors going on along with some bold ones. Adding chicken or seafood stock tastes nice but at that point you might as well be using yellow food coloring instead of saffron. The other advantage of using mostly water as a cooking liquid is that you can buy dried safflower instead of saffron which is much cheaper but includes the floral waste of the plant with the saffron. I steep safflower in my water and strain it out, essentially cooking my paella in saffron tea.

4. Don't use sweet paprika, the stuff doesn't taste like anything. Pimenton, or hot smoked paprika is what you really want... not just for paella either. It'll make your deviled eggs rule.

5. The most important part of cooking paella is the toasted layer of rice at the bottom called a socarrat. Done right this is fucking delicious. It might seem like a mess, as you'll essentially have burnt rice stuck to the bottom of your pan when you are finished, but it's what makes paella different than just rice pilaf. I've cheated super hard before and just made the socarrat by spreading rice cooked in sofritto out thin on a silpat and baking. Anyways this is why the guy didn't stir his rice very much and you shouldn't either.

[easy cheesy]

I'll sleep much easier now

[easy cheesy]

http://www.youtube.com/watch?v=MtIiR7DBAqY

[easy cheesy]

An homage to my "Cat That's A Duck Named Jaques"


http://www.youtube.com/watch?v=FwbQjUcDves&feature=relmfu

[easy cheesy]

http://www.youtube.com/watch?v=zMQyqo8fYUc

[easy cheesy]

http://www.youtube.com/watch?v=5KPNAQFS980

[easy cheesy]

Swedish Meatballs


Ingredients

2 slices day-old white bread, crumbled
1/2 cup heavy cream
1 teaspoon butter
1 small onion, minced
2/3 pound ground beef
1/3 pound finely ground pork
1 egg
1 tablespoon brown sugar (optional)
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground ginger (optional)
1 tablespoon butter
1/4 cup chicken broth

3 tablespoons all-purpose flour, or as needed
2 cups beef broth, or as needed
1/2 (8 ounce) container sour cream

Directions


Preheat oven to 350 degrees F (175 degrees C).
Place the bread crumbs into a small bowl, and mix in the cream. Allow to stand until crumbs absorb the cream, about 10 minutes. While the bread is soaking, melt 1 teaspoon of butter in a skillet over medium heat, and cook and stir the onion until it turns light brown, about 10 minutes. Place onion into a mixing bowl; mix with the ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger. Lightly mix in the bread crumbs and cream.
Melt 1 tablespoon of butter in a large skillet over medium heat. Pinch off about 1 1/2 tablespoon of the meat mixture per meatball, and form into balls. Place the meatballs into the skillet, and cook just until the outsides are brown, about 5 minutes, turning the meatballs often. Insides of the meatballs will still be pink. Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil.
Bake in the preheated oven until the meatballs are tender, about 40 minutes. Remove meatballs to a serving dish.
To make brown gravy, pour pan drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth, and gradually whisk in enough beef broth to total about 2 1/2 cups of liquid. Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes. Just before serving, whisk in the sour cream. Season to taste with salt and black pepper. Serve the gravy with the meatballs.

[easy cheesy]

A barbecue chicken recipe I ripped off

Ingredients

3 pounds skinless, boneless chicken breast halves - cut into strips
3 eggs
1 cup water
1/2 cup milk
2 tablespoons salt
2 tablespoons black pepper
6 cups all-purpose flour
1/4 cup salt
5 teaspoons black pepper
2 tablespoons minced garlic
2 tablespoons dry mesquite flavored seasoning mix
4 cups oil for frying, or as needed
1 teaspoon butter
1 (12 ounce) bottle barbecue sauce

Directions


In a large bowl, whisk together the eggs, water, milk, 2 tablespoons salt, and 2 tablespoons pepper with a fork until smooth. In another large bowl, stir together the flour, 1/4 cup salt, 5 teaspoons pepper, garlic, and mesquite seasoning.
Fill a large heavy skillet or wok halfway full with oil. Heat to 365 degrees F (180 degrees C). Use a fork to pick up one chicken strip at a time, and dip it into the egg mixture, then into the flour mixture, back into the egg mixture, and into the flour mixture again. Place coated strips into the hot oil to fry. Do not over crowd, just cook in batches. Once chicken is browned on one side, flip over, and brown on the other side.
Preheat the oven to 300 degrees F (150 degrees C). Butter one 12x20 inch glass baking dish, or two 9x13 inch baking dishes. Pour enough barbeque sauce into the dish to coat the bottom. Arrange fried chicken strips in rows in the prepared dish. Pour remaining sauce over the top.
Bake for 10 to 15 minutes in the preheated oven, until the sauce is caramelized onto the chicken.

[easy cheesy]

Spicy ripped off cheesy meaty dippy thingy

Ingredients

1/2 pound ground beef
1/2 pound ground pork sausage
2 pounds processed cheese food, cubed
1 (10 ounce) can diced tomatoes with green chile peppers, with liquid

Directions


Place ground beef and ground pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
In a medium saucepan over low heat, melt processed cheese food. Stir in diced tomatoes with green chile peppers while processed cheese food is melting.
Drain ground beef and ground sausage. Mix into the processed cheese food mixture. Transfer to a medium dish and serve warm.

[easy cheesy]

http://www.kentuckyderby.com/

Hunkering down for the Kentucky Derby and going out to get ingredients for a Mint Julep.... Here's to you Bob Baffert!!! Oh and Bodemeister too!!!***clink***

4 fresh mint sprigs
2 1/2 oz bourbon whiskey
1 tsp powdered sugar
2 tsp water




Muddle mint leaves, powdered sugar, and water in a collins glass. Fill the glass with shaved or crushed ice and add bourbon. Top with more ice and garnish with a mint sprig. Serve with a straw.

[easy cheesy]

Riders going up! First Mint Julep going down! HEEEEYYYYYYY!!!! Made with Makers Mark of course! ***tearing up for the official singing of My Old Kentucky Home***

http://www.thetrackphilosopher.com/wp-content/uploads/2010/04/mint-julep.jpg

[easy cheesy]

http://www.midcenturymenu.com/wp-content/uploads/2011/12/Beef-Pinwheels002.jpg

[easy cheesy]

http://2.bp.blogspot.com/--C3NReXf4zQ/TeX3RiX68YI/AAAAAAAABM8/xUtjENnOTik/s1600/pillsburymacaroni.jpg

Lobster Mac and Cheese

Ingredients

1 pound macaroni
1 (2 pound) lobster, split
1 small onion, diced
2 tablespoons unsalted butter
2 cups milk
1 small clove garlic, minced
1 shallot, chopped
10 black peppercorns
Kosher salt
Freshly ground black pepper
5 tablespoons flour, plus 5 tablespoons unsalted butter, or 2 tablespoons cornstarch and water
2 pounds grated cheese, mixture of Gruyere, extra sharp cheddar, and Pecorino Romano
3 tablespoons panko bread crumbs
Directions

Preheat oven to 350 degrees F.
In a large pot, cook the pasta until al dente. Drain the pasta and reserve, also reserve the water. Steam the lobster over the water for 3 minutes, then cool, remove the meat, and reserve both the meat and the shell. In a medium sauce pot, sweat the onions in 2 tablespoons butter, and remove. In the same pot, scald the milk and add the garlic, shallots, and peppercorns. Add the lobster shells to create a fish stock. Bring the "stock" to a boil, then reduce the heat to a simmer, season with salt and pepper, and cook for 20 minutes.

Meanwhile, make a roux by combining 5 tablespoons of flour with 5 tablespoons of butter in a small sauce pot over medium-high heat. Cook until it thickens and develops a golden yellow color. Set aside roux. Strain the stock and return it to the pan. Once the stock begins to simmer again, start whisking the cheeses in slowly until fully incorporated (this will also thicken the sauce). Add the roux to thicken a little more, and then add the reserved onions and lobster meat. Toss the sauce with the pasta, and transfer it to a small baking dish. Top with bread crumbs, and bake for 8 to 12 minutes, or until bubbly and browned.

[woodbuck27]

It shouldn't matter if the oil is warm. Oil and water (hot sauce) just don't mix. At least not for very long. A little emulsifier goes a long way. Eggs contain lecithin and mayo contains eggs so that's always easy, mustard works too.

Kick ass tips man. I love to cook too.

Oil and heat (hot sauce) and mayo or a good mustard. Solid information by you and 007.

[easy cheesy]

I just love mustard! I like to rub a "sweet hot" mustard on boneless pork chops, place in a non metallic pan/dish and cover with a bit of buttermilk and few splashes of tobasco. Let it marinate overnight. Put flour and seasonings of choice (I prefer garlic salt, black pepper and a bit of Mrs. Dash's Extra Spicy Salt Free seasoning) into a ziplock bag. Drop in the chops to the ziplock bag-o-seasoning, one at a time, and shake until coated. Repeat per chop. Place on a platter in the fridge and let them sit up for a few hours. Heat oil in the pan over medium to medium high heat. Fry furiously until desired amount of "doneness". I originate from the South so I like 'em FRIED! Good shit!

These are the mustards that I prefer and I also dip the finished results into them as a condiment because I am such a mustard freak!

http://cdn.mustardmuseum.com/images/uploads/951_1937_large.jpghttp://www.atbbq.com/system/0000/0411/bone-suckin-sweet-mustard-sauce_large.jpg

[3irty1]

I just love mustard! I like to rub a "sweet hot" mustard on boneless pork chops, place in a non metallic pan/dish and cover with a bit of buttermilk and few splashes of tobasco. Let it marinate overnight. Put flour and seasonings of choice (I prefer garlic salt, black pepper and a bit of Mrs. Dash's Extra Spicy Salt Free seasoning) into a ziplock bag. Drop in the chops to the ziplock bag-o-seasoning, one at a time, and shake until coated. Repeat per chop. Place on a platter in the fridge and let them sit up for a few hours. Heat oil in the pan over medium to medium high heat. Fry furiously until desired amount of "doneness". I originate from the South so I like 'em FRIED! Good shit!

These are the mustards that I prefer and I also dip the finished results into them as a condiment because I am such a mustard freak!

http://cdn.mustardmuseum.com/images/uploads/951_1937_large.jpghttp://www.atbbq.com/system/0000/0411/bone-suckin-sweet-mustard-sauce_large.jpg

Good stuff! Asian grocery stores are a good spot to find really sweet, really hot mustard. I like to make a glaze/sauce of red currant jam and chinese hot mustard. The meat of kings!

[easy cheesy]

Good stuff! Asian grocery stores are a good spot to find really sweet, really hot mustard. I like to make a glaze/sauce of red currant jam and chinese hot mustard. The meat of kings!

You are sooooo right! We have some outstanding Asian Grocery Stores and shopping malls out here. Your glaze sounds really good! I'll give that one a try!

http://www.uwajimaya.com/

http://www.greatwallmall.com/index1.html

[easy cheesy]

http://www.themresort.com/dining/studiob.html

This place is outstanding. When I think of buffets I think of shit, but not this place! Comps are easy to get at "M" so we didn't even have to pay but the prices are sooooooo inexpensive AND include beer and wine. A lot of locals go there so that's always a good sign too!

A buffet with King Crab, mussels, clams, Osso Bucco, chicken marsala, prime rib, hummus, spanokopeta, crawdaddy's, steak, jambalaya, Chile Verde, corn bread, mac and cheese, corned beef, FRESH veggies, Pears with Blue Cheese and Caremelized Walnuts, butter lettuce salad, fresh fruit, Pho, Sushi, California Rolls, mashed potatoes, spaghetti, lasagna, General Tso's Chicken, Leg of Lamb, Curried Chicken, Herb Encrusted Loin of Pork, Roasted Turkey, stuffing, Greek salad, Pizza, Lobster, fried catfish, Cajun shrimp, roasted red potatoes, dirty rice, ham, 4 different types of soups, Caesar salad, garlic bread... that's just from one night and only the shit I can remember.... It's HUGE. That's not even counting the dessert and espresso stations. Chef's are at every station and everything is fresh, fresh, fresh... not that "this shit has been sitting in a cambro or warmer for 4 hours" look or taste. The joint is beautiful and the service is great as well.

[Iron Mike]

http://www.themresort.com/dining/studiob.html

This place is outstanding. When I think of buffets I think of shit, but not this place! Comps are easy to get at "M" so we didn't even have to pay but the prices are sooooooo inexpensive AND include beer and wine. A lot of locals go there so that's always a good sign too!

A buffet with King Crab, mussels, clams, Osso Bucco, chicken marsala, prime rib, hummus, spanokopeta, crawdaddy's, steak, jambalaya, Chile Verde, corn bread, mac and cheese, corned beef, FRESH veggies, Pears with Blue Cheese and Caremelized Walnuts, butter lettuce salad, fresh fruit, Pho, Sushi, California Rolls, mashed potatoes, spaghetti, lasagna, General Tso's Chicken, Leg of Lamb, Curried Chicken, Herb Encrusted Loin of Pork, Roasted Turkey, stuffing, Greek salad, Pizza, Lobster, fried catfish, Cajun shrimp, roasted red potatoes, dirty rice, ham, 4 different types of soups, Caesar salad, garlic bread... that's just from one night and only the shit I can remember.... It's HUGE. That's not even counting the dessert and espresso stations. Chef's are at every station and everything is fresh, fresh, fresh... not that "this shit has been sitting in a cambro or warmer for 4 hours" look or taste. The joint is beautiful and the service is great as well.

http://www.vegaschatter.com/files/22650/MBuffet.jpg

[easy cheesy]

http://www.vegaschatter.com/files/22650/MBuffet.jpg

Awwwww yeahhhhh!!!! and the Patisserie was fantastic!

http://www.nonstophonolulu.com/wp-content/photos/visiting-the-m-resort/m-resort-studio-b-buffet-1.jpg

[easy cheesy]

I've ordered from this place several times and they have never failed to impress!!!

http://www.igourmet.com/

http://www.blogcdn.com/www.luxist.com/media/2009/11/luxist_logo_igourmet.jpg

[easy cheesy]

Martini Madness... Good stuff!

I take a large pyrex measuring cup. Add fresh peaches, strawberries, blueberries and raspberries. Then add Absolut Peach and Absolut Vanilla- balance flavors according to taste. I keep in freezer, along with a couple of chilled martini glasses, and VOILA- great instant martinis! Of course any flavored or plain vodka is good. I've used Blueberry Stoli and Pinnacle Whipped Cream Vodka too! Nice on a hot summer day. I just keep refilling as needed over the fruit and add new fruit as I please. nom, nom, nom!

http://sphotos.xx.fbcdn.net/hphotos-ash3/c0.0.403.403/p403x403/534324_10151016837140339_511346528_n.jpg

[easy cheesy]

http://photos.igougo.com/images/p49209-Olympia-Old_School_Pizzeria.jpg

This place kicks ASS! Oly... my old college home... ***sniff**... but I digress....Mike and I were there and some yahoo in front of us asked for a slice of the NUG.... it's not NUG... it's NUGE- PHONETICALLY "NOOGE" YOU SPOOGE... as in NUGENT... what a yutz! ***sigh***

http://oldschoolpizzeria.net/

http://1.bp.blogspot.com/-ePd2EKWBAb8/Tkyd-YvomdI/AAAAAAAAOyg/dAG3RoZ5obo/s1600/Old+School+Pizza+-+Olympia.jpg

Not the Nuge but it still looks great! Tastes better!

[easy cheesy]

Dirty Dave's is another guilty pleasure....

http://dirtydavespizza.com/

http://www.weeklyvolcano.com/entertainment/spew-blog/2011/03/uploads/blogs/26751-banner-DirtyDavespizza625.jpghttp://s3-media3.ak.yelpcdn.com/bphoto/YYQz4VSaGjoaOIaHhgeZbA/l.jpg

[easy cheesy]

Hey!!! I think that dude just dropped his nose ring into my Broccoli, Soy, Spinach, Pine Nut, Gluten Free PIE!!!


http://www.youtube.com/watch?v=IZHmjPF04pw

[easy cheesy]

"I get requests every year for my famous tequila Christmas cake. I thought I would re-send it so you have time to make and enjoy this holiday season….enjoy….
Tequila Christmas Cake

Have fun with this one

Ingredients:

1 cup of water
1 tsp baking soda
1 cup of sugar

1 tsp salt
1 cup of brown sugar
Lemon juice
4 large eggs
Nuts
1 bottle tequila
2 cups of dried fruit
Sample the tequila to check quality.
Take a large bowl, check the tequila again. To be sure it is of the highest quality, pour one level cup and drink. Repeat.
Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar. Beat again.
At this point it's best to make sure the tequila is still OK. Try another cup...just in case.

Turn off the mixerer thingy. Break 2 leggs and add to the bowl and chuck in the cup of dried fruit. Pick the frigging fruit up off floor. Mix on the burner. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver.
Sample the tequila to check for tonsisticity.

Next, sift two cups of salt. Or something.
Check the tequila.
Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven. Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat off the turner. Finally, throw the bowl through the window.
Don't forget to finish the tequila .........."

[easy cheesy]

MJ originally turned me onto this and I can't stop LMAO!

http://www.food.com/recipe/ice-cubes-420398/review

http://3.bp.blogspot.com/-DdWc8HlQNeg/T5kBRaAuN5I/AAAAAAAAAMg/gF_mZvVCkzA/s1600/ice.jpg

[MJZiggy]

I know the feeling. Makes me laugh too.

[easy cheesy]

I know the feeling. Makes me laugh too.

I'm going to try some this weekend with filtered tap water. I can't WAIT!

[MJZiggy]

I've heard you have to make sure you leave them in long enough. I heard there was one woman who put them in for 5 minutes and they came out all messy!!!

[easy cheesy]

http://2.bp.blogspot.com/--C3NReXf4zQ/TeX3RiX68YI/AAAAAAAABM8/xUtjENnOTik/s1600/pillsburymacaroni.jpg


CHEESE!

[easy cheesy]

http://recipecurio.com/recipe-copies/collection4/cheesy-macaroni-cheese.jpg

[easy cheesy]

http://recipecurio.com/recipe-copies/collection4/macaroni-cheese-recipe.jpg

[easy cheesy]

http://recipecurio.com/recipe-copies/collection3/cheese-fondue-recipe.jpg

[Iron Mike]

http://thecreativejunkie.com/2009/12/21/death-by-macaroni-and-cheese/

[easy cheesy]

http://recipecurio.com/recipe-copies/collection5/noodlesaugratin.jpg

[easy cheesy]

**bump** Why? Because I feel like it and I can....

[easy cheesy]

You just can't get any better than this shit!

http://www.beechershandmadecheese.com/home.aspx


http://2.bp.blogspot.com/_iuCXeFKfFtc/TE2jKgm8X5I/AAAAAAAAAwA/i-GcxEOtKX0/s320/beechers+cheese.jpg

[easy cheesy]

http://piximus.net/media/8392/super-bowl-food-stadiums-13.jpg

[easy cheesy]

http://blogs.phoenixnewtimes.com/bella/FoodStadiumBuzzFeed.jpg

[easy cheesy]

http://abcnews.go.com/images/WNN/120202_wnn_tim_laird_hot_dogs.jpg

[Freak Out]

Dinner time.

http://www.alaskadispatch.com/article/belugas-trapped-under-hudson-bay-ice-attract-polar-bears

[easy cheesy]

Back to Vegas in April.. Hostile Grape here I come!