Cooking With SkinBasket

[Patler]

I'm excepting salmon recipes. got a fav? unless they resemble the above chilli....then forget it.

Marinated Salmon Seared in a Pepper Crust (I cook this one a lot)
(Recipe found at FoodTV.com years ago.)

2 tablespoons soy sauce
1 garlic glove through a garlic press, or minced and mashed to a paste
2 teaspoons lemon juice
1 teaspoon sugar

Combine the above, and marinate serving size pieces of salmon for at least 30 minutes (I usually do it for an hour or more). Above amounts seem to be about enough for 1 pound of salmon pieces or so.

Remove salmon and pat dry.
Press salmon into coarsely ground black pepper to coat each piece thoroughly.

Heat a few tablespoons of olive oil in heavy skillet to moderately hot. Cook salmon a couple minutes per side until done.


My comments:
1. Crust requires coarsely ground black pepper. I ran out once and used a regular ground black pepper like you would use in a pepper shaker. It was so unbelievable peppery as to be almost inedible.

2. Olive oil makes a real difference. Out of necessity I have used other oils at times, but the result was not nearly as good.

3. I always cook a few pieces without the pepper crust, just marinated, for those who don't enjoy the heat of a pepper crust.

4. I have served this time and time again to different house guests, and it is always well-received. I never have any left-overs!

[Little Whiskey]

patler, your recipe sounds alot like the one we use. the marinate is olive oil, garlic, soy sauce, and honey. then grilled. I've not tried a pepper crust. I'll have to try that.

[easy cheesy]

Fusion Chili

Ingredients

• 10 dried ancho chiles - chopped, stemmed and seeded
• 1/2 cup water
• 1/4 cup white wine vinegar
• 3 pounds hot Italian sausage, casings removed
• 3 pounds ground beef
• 1 white onion diced
• 1 red onion, diced
• 1 sweet onion, diced
• 1 cup diced celery
• 1 cup diced carrots
• 10 cloves garlic, sliced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 (6 ounce) can tomato paste
• 1 cup dry red wine
• 4 (14.5 ounce) cans diced tomatoes
• 1/4 cup Worcestershire sauce
• 1/4 cup hot pepper sauce
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 tablespoon chopped fresh parsley
• 1/2 cup honey
• 1 (16 ounce) can kidney beans, drained
• 1 (16 ounce) can pinto beans, drained

Directions

1. In a small bowl, soak chiles in water and vinegar for 30 minutes. After soaking, puree in a blender or food processor until very smooth, about 5 minutes; set aside.
2. Place sausage and ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Remove meat from pan, and set aside. In a large pot, Heat 3 to 4 tablespoons of the meat drippings over medium heat. Saute white onion, red onion, sweet onion, celery, carrots and garlic until onions are soft and translucent. Season with salt and black pepper. Stir in tomato paste, and allow to caramelize. Pour in wine to deglaze the pot, scraping up any bits stuck to the bottom.
3. Stir in cooked meat, tomatoes, Worcestershire sauce and hot pepper sauce. Season with chili powder, cumin and parsley. Bring to a boil, then stir in blended chile mixture and honey. Carefully mix in kidney beans pinto beans without breaking them. Cover, and simmer for 3 hours. Stir and scrape the bottom every hour or so.

[easy cheesy]

Even though I'm a "Dawg"... I ripped off this WAZZU Chili Recipe

Ingredients

• 1 pound ground beef
• 1 pound ground pork
• 2 tablespoons olive oil
• 1 large onion chopped, divided
• 1 green bell pepper, chopped
• 1 habanero peppers, seeded and minced
• 2 jalapeno pepper, seeded and minced
• 3 cloves garlic, minced
• 3 tablespoons chopped green onion
• 3 (15 ounce) cans chili beans
• 1 (14.5 ounce) can diced tomatoes
• 1 (6 ounce) can tomato paste
• 1 (8 ounce) can tomato sauce
• 1 (12 ounce) bottle lager-style beer
• 2 tablespoons cornmeal
• 1 cup water
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1 tablespoon salt
• 1 1/2 teaspoons ground black pepper
• 1 cup shredded Cheddar cheese

Directions

1. Cook ground beef and pork in a large skillet over medium-high heat until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
2. Meanwhile, heat the olive oil in a large pot over medium heat. Stir in 3/4 of the onion and all of the green pepper, habanero pepper, jalapeno pepper, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the drained meat into the onion mixture along with the green onion, chili beans, diced tomatoes, tomato paste, tomato sauce, beer, and water. Sprinkle with the cornmeal, then season with chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper.
3. Bring to a simmer over medium heat, then reduce heat to medium-low. Simmer at least 2 hours, stirring occasionally. Refrigerate overnight.
4. Reheat the chili over medium heat until it begins to simmer again. Top individual servings of chili with cheese and remaining chopped onion.

[easy cheesy]

Found it! Skin's Pot Roast Recipe

Originally Posted by easy cheesy
I want your Pot Roast Recipe... hit me up...





It's really not a recipe, but here goes, straight from my dad's email to you:

Start with a 3-5 pound beef chuck pot roast with plenty of fat.
Brown it in butter on both sides and put it in a roasting pan with a cover, salt and pepper to taste.
Take the frying pan with the grease in it and add 2 cans of Beefy Mushroom soup,
one can of Cream of mushroom soup and about one soup can of milk. Mix
together over medium heat while you add an onion, carrots and potatoes
and what ever other veggies you like to the roasting dish. Pour the gravy mix
over the meat and veggies, cover and put in the oven at 350 degrees for
about 3 hrs or until the meat is very tender.

[MJZiggy]

Found it! Skin's Pot Roast Recipe

Originally Posted by easy cheesy
I want your Pot Roast Recipe... hit me up...





It's really not a recipe, but here goes, straight from my dad's email to you:

Start with a 3-5 pound beef chuck pot roast with plenty of fat.
Brown it in butter on both sides and put it in a roasting pan with a cover, salt and pepper to taste.
Take the frying pan with the grease in it and add 2 cans of Beefy Mushroom soup,
one can of Cream of mushroom soup and about one soup can of milk. Mix
together over medium heat while you add an onion, carrots and potatoes
and what ever other veggies you like to the roasting dish. Pour the gravy mix
over the meat and veggies, cover and put in the oven at 350 degrees for
about 3 hrs or until the meat is very tender.

Sweet, thanks.

[MJZiggy]

I'm excepting salmon recipes. got a fav? unless they resemble the above chilli....then forget it.

Not sure why I never responded to this, but if you want to do it easy, try this:

preheat oven to 475. Put 2 tbl butter in baking pan large enough to fit filet sprinkle with either dill or thyme.
Put pan in hot oven. When the butter melts and starts to sizzle, add the fish skin side up. Cook 4 minutes.
Remove from oven, peel skin from fish. It should come off in one easy piece. If not, put back in oven for 2 minutes.
Flip fish. Sprinkle with salt and pepper. Put back in oven for 3 minutes or until done. Scoop herbs and butter over the top and serve

[easy cheesy]

I want Skinbasket and I want more of his damn recipes! I didn't bump this for shits and giggles... GIMME THE GOODS DAMN IT!

I brought some balls to sustain me while I wait....

[SkinBasket]

My wife has gotten more interested in fucking contributing to the cooking. She makes a nice recipe for red snapper (or halibut) with a mango salsa fish tacos, which is currently one of my favorites, but I'm not sure if it's because it tastes so good or because she's the one doing the work. Regardless, I never thought I would try to eat a "fish taco" much less enjoy it so I'll try to remember to PM it to you before someone puts me "on vacation" again.

[easy cheesy]

My wife has gotten more interested in fucking contributing to the cooking. She makes a nice recipe for red snapper (or halibut) with a mango salsa fish tacos, which is currently one of my favorites, but I'm not sure if it's because it tastes so good or because she's the one doing the work. Regardless, I never thought I would try to eat a "fish taco" much less enjoy it so I'll try to remember to PM it to you before someone puts me "on vacation" again.

Fish Tacos are the BOMB! ... In my opinion it is better to use Halibut or a Mahi for the taco.... also.. adding a slaw into the mix is yummy as well!

[easy cheesy]

Ok. This is a good recipe for leftover chicken or you can cook up some chicken breasts and dice accordingly. It's an easy "no brainer" casserole and I imaginatively call it...

Chicken Casserole Recipe

2 Cups of cooked diced chicken
1/4 cup butter
1/4 cup flour
1 can of Cream of Chicken Soup
1/4 cup crumbled Blue Cheese
1/2 cup of grated Parmesan Cheese
10 ounces or so of fresh Broccoli- (frozen florettes can be subbed)
1 cup of Sour Cream
Salt and Pepper to taste
1/4 cup bread crumbs
Butter

Melt the butter in a sauce pan and stir in the flour then cook for 3 or 4 minutes, stirring all the while of course. Then stir in the undiluted soup, blue cheese, half of the parmesan, chicken and broccoli. Heat to just under boiling.

Remove from heat and stir in sour cream. Season to taste and pour into buttered casserole. Top with bread crumbs and remaining Parmesan cheese. Dot with butter and heat in a 350 degree oven for 20-30 minutes or until bubbly and brown. I like to serve with buttered Rotini noodles on the side. Easy and tasty. You can also add a splash of white wine for extra flavor.

[easy cheesy]

Chicken Florentine Soup

Another cinch of a recipe that you can utilize leftover chicken or turkey for...

2 pounds of fresh spinach
2-3 cups of cooked diced chicken- whatever amount/ratio floats your boat
2 tablespoons butter
1 finely chopped med-large onion or you can get those containers of Gill's Onions that are pre chopped at the grocery store if you are feeling paticularly lazy
1 1/2 teaspoons of flour
2 pints or so of chicken stock
1/2 pint of cream
1 carton of Pomi brand chopped tomatoes
splash of white wine- let your tastebuds denote what a "splash" consists of
season with salt, pepper, cayenne to taste

Heat butter and add onion- simmer for 3-4 minutes.
Add flour, cook and stir until mixture is golden. Add spinach and stir until you get a slight wilt then slowly add stock and your "splash" of white wine and keep stirring. Plop your diced chicken into the pot, add cream- heat and done. Reduce, thicken or thin according to your taste. I also like to add a dollop of sour cream at the end.

I know I've mentioned this before but, unless you are peeling and seeding fresh tomatoes yourself, Pomi is the next best thing IMO.

[easy cheesy]

Poached Pears are nom, nom so this is simple

6 Bartlett Pears
1 cup white sugar and 1 cup brown sugar
3 cups water
Brandy or Grand Marnier, or whatever Cordial you prefer, to taste

Make a "syrup" of the sugar and water. Peel pears and simmer in syrup until tender but whole. Remove pears and reduce the syrup to desired thickness. Add the booze of choice, then spoon the syrup over the halved pears. Put some blue cheese crumbles in the "divet" of the pear and top with caramelized walnut for garnish. Delish!

[easy cheesy]

Buttermilk Blue Cheese Dressing

1 cup of mayo
1 cup of buttermilk
1/2 teaspoon of garlic powder
2 teaspoons of onion powder
a few drops of tobasco or hot pepper sauce to taste (I LOVE Garlic Gourmay's "Crying Tongue Hot Sauce" and that's what I use)
salt and pepper to taste
A splash of Worcestershire sauce
Blue Cheese crumbles- as much as your tastebuds desire!

Mix all of the ingredients together then seal and store in fridge! Great with Butter Lettuce, Caramelized Walnuts and a drizzle of fig infused Balamic Vinegar!

Here's the Garlic Gourmay stuff I'm talking about...

http://garlicgourmay.com/crying-tongue-hot-sauce-10oz.html

[easy cheesy]

Syllabub (I'm Southern by birth and still in heart so what can I say?)

Whisk one quart of cream while gradually adding one cup of sugar and the juice and rinds of three lemons. When the mix is light and frothy then add one cup of Madeira or Sherry- the good shit not that cheap Christian Brothers crap- and continue to whisk. Beat four egg whites, gradually adding a half cup of sugar, until stiff. That's right- stiff. Spoon the Syllabub into punch cups and top with the beaten egg whites. Sprinkle with nutmeg and lemon rind... voila!