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***Official Cooking Discussion Thread*** (1 Viewer)

I realize Chicken Marsala might not sound special at first, perhaps some of you really like the dish already. I made it for the first time tonight, OMG have I been missing out and my wife said it was one of the best things I've ever made, and I can cook a little. 

Small bowl, 1/8 cup flour, 1/4 tbsp salt, 1/4 tbsp oregano, 1/8 tbsp pepper...1 lb of skinless/boneless chix breast. You can double it up and double up the chix if you have a larger family. I used 1 large chix breast and simply split it down the middle and had 2 even pieces. 

-Quick very thin layer of the flour mix on both sides. 

-Recipe called for an obscene amount of butter but I cut it by 75%. 1/2 tbsp of butter, you can add more as you like. 2 tbsp of olive oil, 3 cloves of garlic chopped pretty thing/small. Warm all that up but try not to burn the garlic. Add in the chix breast on about med heat and brown lightly both sides, about 5 and 5. I did not pound the chix, just cooked them as I found them. 

-After you lightly brown you will add 1/4-1/2 cup of Marsala Wine(dry)...very important you get a real bottle. They sell them at Trader Joe's for $5.99, well worth the money and you will have it. 18% AV, you can drink it but I wouldn't enjoy a full glass by itself.  I added a cup of baby bella mushrooms sliced and a few splashes of sherry. Cover this and simmer for about 15 minutes turning the chix over once or twice. The flour from the chix will thicken up the sauce, you won't need extra flour or cornstarch or heavy cream.

-Remove chix breasts, let sauce simmer a little more to thicken if you like. Let chix breasts stand for 3-5 minutes. Remove mushroom and gravy and then have that in a side bowl to pour over the chix and I served mash potatoes and used the mushroom gravy to top it with. 

It really is not a hard dish to make, it came out better than almost anything I ever make. Wife devoured it...she also had just come in from the boxing gym and a long day at work, she was starving. 

I wasn't sure I was going to love it but it taste better than anytime I ever ordered it at a restaurant or even someone else's. People love to make it, pretty good universal dish, would make this for a dinner party no problem. 

Set up:10 Min

Cook time: 20-30 depending on the chix thickness. 

Very satisfying and I saved a lot of calories by cutting the butter way back and going with an actual Marsala Wine. 

 
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NewlyRetired said:
This is likely just old man disease but last week I made a ton of homemade raviolis.  It took almost 3 hours of steady constant work.

By the time I was done, my knees and feet were really sore.

Do they sell anything for kitchens for people who stand for a long time?  I know I have seen some places, where general workers stand a lot, that use cushion type mats but I don't know if those work in a kitchen setting.
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I went with a $29.99 pair of isotoner house shoes. A big improvement over socks only, but I was only trying to solve issue with sore soles. Not sure if the shoes would help with knees.

 
I have a big pot of ham bone broth on the stove now, and have some leftover chicken legs from the grill last night. Can I make chicken soup using the ham bone broth as a base? It seems it would work, but I've never mixed fowl with pig before, seems almost unnatural. Could I throw leftover chicken bones in with my ham bones and make a mixed pig+bird bone broth? We've always got a ton of different bones/scraps in our chest freezer to use for broth, but I've never mixed species.

tia CookingGuys

 
I don't see why not.  Not sure how the flavors will work, but it's not going to explode or otherwise harm you.

Cordon Bleu soup, perhaps?

 
Made an awesome meatloaf tonight (straight up Pioneer Woman style) with a side dish of baked succotash in a casserole dish topped with tater tots. As a special request, the succotash was 100% vegan and I hit it out of the park; caramelized onions, and lots of them, made it great.

I'm dead to me.

 
Breakfast for dinner tonight - saw DD's ATL Waffle House mention and had to have it.

Eggs over easy

Shredded Hash browns

Blueberry waffles

Maple sausage links/sage sausage patties

Small biscuits

 
Chicken Adobo Fried Rice

Get one of these bad boys...

images


For chicken adobo, get a few boneless chicken thighs and marinate for a couple hours in a mixture of half soy sauce, half rice wine vinegar, a few cloves of crushed garlic, and a couple bay leaves.  Pour everything, marinade and all in a pot, bring to a boil, then let simmer on reduced heat for about half an hour or so until cooked.  Take out and shred the meat with a fork.  

Cook up a few cups of non-sticky rice and let it cool.  Dice up some bacon and cook it in a large frying pan.  Drain the bacon grease if you're a #####, or leave it in there if you like flavor.  Add the rice, the seasoning mix, some extra soy sauce and salt to the pan and mix well for a few minutes on medium high heat.  Make a well in the middle of the pan, and crack a few eggs one at a time in the well.  Scramble the egg up as it cooks and mix it into the rice.  Add some thawed out frozen peas, some chopped green onions, and the shredded adobo a few minutes before serving.  It's really good if for the last few minutes you crank up the heat and let the rice crisp on the bottom.

Eat.

 
proninja said:
No idea how this is going to turn out, and also not sure if it would be good or bad to have similar flavors in my potato side as well as my meat. Thoughts?
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I think sharing some herbs/spices is just fine as long as each dish has some flavoring not found in the others. 

 
PSA: Unsalted Swanson chicken broth is vile. It smells like rotting chicken. I was so convinced there must be something wrong with the first box that I went back to the store and got another. The second one smelled just as bad as the first. 

 
What's the best practice for doing barbecue sauce covered chicken on the grill? Not a whole chicken either, just parts or breasts or something. 

Thanks

 
For those with a high-speed blender [From TheKitchn]....

The High-Powered Blender Trick That Will Save You a Trip to the Grocery Store


While you likely have white granulated sugar tucked in the pantry, you might not always have a box of powdered or confectioners sugar on hand. Although it's not called for in as many recipes as regular sugar, it's an essential ingredient to make the best cake frosting or when decorating other sweets.

For those instances when you do find yourself in need of powdered sugar, there's a way to save yourself from running back out to the store: Luckily a good ol' fashioned blender is all you need to hack your own.

I can't deny that the topic of making your own powdered sugar has been debated. Even our own Christine Gallary, our food editor-at-large, wasn't convinced when she tried to do it in her food processor. But that's exactly what caused the problem: a food processor won't cut it; but a blender, particularly a high-powered one, will.

If you only have a food processor or a standard blender at home, this trick probably isn't for you, as the blades are not strong enough. But if you have one of those extra-strong blenders, like a Vitamix, then keep reading because its blade, in combination with the power of the motor, are what make this possible. You can, in fact, make a pretty close imitation to store-bought powdered sugar in this kind of machine. To do so, grind one cup of granulated sugar and one teaspoon of cornstarch in the blender for one minute. The cornstarch prevents clumping and contributes to its floury texture — it's a standard ingredient in the boxed kind. Then sift the mix through a fine mesh strainer to remove any larger granules that might not have gotten blended properly.
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proninja said:
I'm trying to figure out why you'd want broth without salt. The homemade stuff doesn't taste or smell like much without salt either. 
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Basically, I'm hunting for stock shortcuts that allow me to control the sodium level. I can make a flavorful chicken or beef stock but it takes a lot of ingredients, a lot of time, and it gets expensive real quick. I hate it when I spend time and effort cooking something that includes boxed/canned/bottled ingredients, and without me adding much or any additional salt the final dish comes out too salty, and I LOVE salty foods. I also feel that a lot of premade stocks or stock replacements like Better Than Bullion include some ingredient that leaves a lingering saltyish taste (msg, yeast extracts?) even if you use just a small amount, which makes some of my soups taste too salty even though I KNOW I didn't over salt.

 
mrip541 said:
Basically, I'm hunting for stock shortcuts that allow me to control the sodium level. I can make a flavorful chicken or beef stock but it takes a lot of ingredients, a lot of time, and it gets expensive real quick. I hate it when I spend time and effort cooking something that includes boxed/canned/bottled ingredients, and without me adding much or any additional salt the final dish comes out too salty, and I LOVE salty foods. I also feel that a lot of premade stocks or stock replacements like Better Than Bullion include some ingredient that leaves a lingering saltyish taste (msg, yeast extracts?) even if you use just a small amount, which makes some of my soups taste too salty even though I KNOW I didn't over salt.
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Is stock really that expensive?  Carcass, onion, celery, bay leaf is really all you need.  You do it yourself, you can control your own sodium levels.

 
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Alright how do you lower your sodium intake. Long story short, for a serious reason, my doctor has informed me that I ought to eat less salt, keeping sodium to 2 grams a day or less. So I started looking at how much sodium is in stuff this weekend, and let's just say that it is in EVERYTHING. 

Anyone been there before? Any advice?

 
Tiger Fan said:
Is stock really that expensive?  Carcass, onion, celery, bay leaf is really all you need.  You do it yourself, you can control your own sodium levels.
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Yeah, also heard that Whole Foods is some place to check out - the soup/bakery area.  Can't imagine its a bargain, but you never know.  

Anyone ever tried this?  Don't imagine it would be low sodium if that is a concern.

 
I was trying to make large amounts of pretty concentrated stock so I was using pounds of bones, meat, and veggies. Just got a little out of control. Buying beef bones and extra meat with some veggies to make stock then using that stock plus more beef and veggies to make a stew, made for  a relatively pricey bowl of soup.

I've never tried the Whole Foods stuff but will check it out.

As for lower salt, I do my best to cook all of my own food from scratch and use the sodium free or low sodium version of everything. My local grocery has started stocking low/no sodium versions of most of the boxed, canned, or otherwise packaged stuff I buy. Gotta be careful though because a lot of the "lower sodium" versions still contain a ton of salt, or just offer a smaller serving (like bacon). Some stuff that I love like cheap canned soup has turned into more of a treat purchase. I try to mentally place things like pickles in the same health category as ice cream. 

 
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Instinctive said:
Alright how do you lower your sodium intake. Long story short, for a serious reason, my doctor has informed me that I ought to eat less salt, keeping sodium to 2 grams a day or less. So I started looking at how much sodium is in stuff this weekend, and let's just say that it is in EVERYTHING. 

Anyone been there before? Any advice?
Click to expand...
Just bumping this for advice. TIA. 

 
John Bender said:
What's the best practice for doing barbecue sauce covered chicken on the grill? Not a whole chicken either, just parts or breasts or something. 

Thanks
Click to expand...
grill the chicken and put the sauce on at the very end.  usually I'll brush one side, flip it over, brush the other, flip it over, lick the brush and then plate it

 
Always in the mood for Lamb Shanks. Made this one today from Jamie Oliver.

Incredible Baked Lamb Shanks


Originally from www.jamieoliver.com


“Baking the meat in a flavour-filled bag makes this lamb shank recipe beautifully juicy and tender ”
Makes 4 Servings


PREP 30 minutes
COOK 2 hours, 30 minutes
TOTAL 3 hours



Ingredients


  • 6 sprigs fresh rosemary
  • 8 Tbs cold butter
  • 15 fresh sage leaves
  • 2 sprigs fresh thyme , leaves picked
  • sea salt
  • freshly ground black pepper
  • 4 quality lamb shanks , crown- or French-trimmed
  • 12 cloves garlic, unpeeled
  • 2 large carrots, peeled and finely sliced
  • 1 onion, peeled and finely sliced
  • 1 leek, washed, halved and finely sliced
  • olive oil
  • 2 wineglasses white wine

Instructions


  1. Method Preheat your oven to 350ºF.
  2. Pick the leaves off 2 sprigs of rosemary, whiz them with the butter, most of the sage and the thyme in a food processor and season with salt and pepper.
  3. Using a small knife, take one of the lamb shanks and cut between the meat and the bone from the base of the shank upwards. You want to create a hole big enough to put your finger in, making a sort of pocket. Do this to all the shanks and divide the flavoured butter between them, pushing it into the pockets. This will give a wonderful flavour to the heart of the shanks.
  4. Tear off four arm-length pieces of tinfoil and fold each in half to give you four A3-sized pieces of foil. Divide the garlic and veg between them, making a pile in the middle of each square.
  5. Rub the lamb shanks with olive oil and season with salt and pepper, then put one on top of each pile of veg and a sprig of rosemary and a few sage leaves on top of that.
  6. Carefully pull up the sides of the foil around the shank and pour a swig of wine into each. Gather the foil around the bone, pinching it together tightly. Any excess foil can be torn or cut off with scissors. Repeat for all 4 shanks, then place the foil parcels on a baking tray with the bones facing up.
  7. Put in the preheated oven for 2½ hours or until the meat is as tender as can be. Serve the parcels in the middle of the table so that your guests can open them up themselves.
Click to expand...
 
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So I'm a New Englander and never even tried Shrimp and Grits until I was an adult and traveled down south.

I tried to make my own version today. I actually think it came out ok.  I actually made more of a non traditional "shrimp" part and made a roux, added the trinity, and just shrimp and andouille

The grits I cooked in half milk, half water, the consistency was very very gluey after adding butter and cheese.  This is how we want our grits in a shrimp and grits recipe?  The shrimp part was runny and soupy I thought the grits should be thicker but I may have been overboard on the amount of cheese.

Is there a best practice grits recipe out there specifically for Shrimp and Grits?  Or any types about how to control the viscosity of the them?

 
John Bender said:
So I'm a New Englander and never even tried Shrimp and Grits until I was an adult and traveled down south.

I tried to make my own version today. I actually think it came out ok.  I actually made more of a non traditional "shrimp" part and made a roux, added the trinity, and just shrimp and andouille

The grits I cooked in half milk, half water, the consistency was very very gluey after adding butter and cheese.  This is how we want our grits in a shrimp and grits recipe?  The shrimp part was runny and soupy I thought the grits should be thicker but I may have been overboard on the amount of cheese.

Is there a best practice grits recipe out there specifically for Shrimp and Grits?  Or any types about how to control the viscosity of the them?




 
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I like this one.  

 
Anyone ever check out the cookinginrussia channel on youtube? This guy is phenomenal. 

Not sure what I will do for a main dish today, (was going to do the chicken cacciatore, but the baptists won't let me buy wine on a Sunday) but I'm definitely doing the brussel sprouts as a side. One of these days I will attempt the chicken Provencal and beef bourguignon.

 
Mister CIA said:
Anyone ever check out the cookinginrussia channel on youtube? This guy is phenomenal. 

Not sure what I will do for a main dish today, (was going to do the chicken cacciatore, but the baptists won't let me buy wine on a Sunday) but I'm definitely doing the brussel sprouts as a side. One of these days I will attempt the chicken Provencal and beef bourguignon.
Click to expand...
Beef Bourgignon is effing fantastic. I base myself on Anthony Bourdain's recipe from Les Halles, but serve with rustic mashed potatoes (usually with a bit of celery (the root) rather than the buttered Linguine he suggests

 
Mister CIA said:
Anyone ever check out the cookinginrussia channel on youtube? This guy is phenomenal. 

Not sure what I will do for a main dish today, (was going to do the chicken cacciatore, but the baptists won't let me buy wine on a Sunday) but I'm definitely doing the brussel sprouts as a side. One of these days I will attempt the chicken Provencal and beef bourguignon.
Click to expand...
Food cooks you?

 
Went offshore fishing Wednesday and brought back a crap ton of good fish. Tonight I went with grilled Red Snapper and Wahoo, asparagus, portobellos, and roasted brussels sprouts. Turned out excellent.

 http://i.imgur.com/3yKnBTm.jpg

 
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It was delicious. Lightly brushed the fillets with EVOO, then seasoned with sea salt, fresh cracked black pepper, and fresh minced garlic. Cooked on Super hot grill about 3 minutes per side. Squeeze of lemon on the plate, heavenly.

 
I've never really been a fan of Indian cuisine; always seems to try too hard, and I'm not the biggest fan of ingredients like ginger, allspice, nutmeg and about a dozen others commonly found in popular Indian fare, BUT I might be changing my mind soon. For Sunday dinner I'm making butter chicken, and so far I am so digging the smells I've created in the kitchen tonight.

Once again I dipped into the cookinginrussia well on youtube for a blueprint. This guy is the Walter White of chefs! Try a recipe or two of his and you will agree.

Butter Chicken

 
proninja said:
I made sandwiches last night - did kind of an americana version of a cubano. I made pulled pork on the BGE, but I sliced it instead of pulling it. Took a square Torta roll, put sharp cheddar cheese on one side of it and toasted under the broiler. Added two slices of bacon, the sliced pork, a couple of dill pickle slices, and Stubbs bbq sauce. Turned out very well. :thumbup:
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What internal temp did you cook the pork too?  I am guessing 170-180ish if you sliced?

 
I have been toying with a recipe for bean burger patties, I thought I had it licked today as the raw mix tasted awesome. But most of the taste disappeared when I fried it,

I guess I invented my own bean dip then :thumbup:

 
My neice brought down some Venison from Michigan a few months ago...thawed some out and made tonights delicious meal: Grilled venison backstrap medallions with a lingonberry/stock reduction, steamed brussels sprouts, and pan roasted potatoes. All I gotta say is dammit, that was some good eatin, and I nailed the cook on the deer. #boom

http://i.imgur.com/oOi8Uni.jpg

 
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Wingnut said:
My neice brought down some Venison from Michigan a few months ago...thawed some out and made tonights delicious meal: Grilled venison backstrap medallions with a lingonberry/stock reduction, steamed brussels sprouts, and pan roasted potatoes. All I gotta say is dammit, that was some good eatin, and I nailed the cook on the deer. #boom

http://i.imgur.com/oOi8Uni.jpg




 
Click to expand...
Fantastic job on those venison medallions.  Wow ...that looks so good!

 
I am very uncreative when it comes to cooking.   I have no feel for plating or being at all artistic.

That being said, my wife bought me a fun unitasker (Alton would hate this thing).

It is a pineapple corer.  It basically takes out the core and the entire inside of a pineapple, leaving a fun looking vessel.

Now putting a smoothie or tropical drink in this vessel seems obvious as does filling it with small cut up fruit, but what kind of dessert might be fun and yummy to serve in something like this?

Here is the tool

http://www.epicorganic.net/wp-content/uploads/2011/04/pineapple-slicer-04092011-5.jpg

 
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Here ya go, amazing tacos at home from start to finish, just got done making and eating these. These are legit some of the best you'll ever have, feel free to use this recipe for tacos, nachos, enchiladas, burritos, whatever. You will need: big hunk of pork, onion, cilantro, garlic, seasoning of choice (salt, pepper, cumin, adobo, etc), a jar of Recaito and/or Sofrito (see pic below), avocado, tomato, lime juice, queso fresco, tortillas, a few hours, and an appetite.

You can use a lesser cut if you want, cooking it for 4 hours will tender up almost any cut. I've used a picnic half with great success...just trim the thick fat side off before cooking.
http://i.imgur.com/HmfTX7N.jpg

Brown on all sides on stove. Then into the pan it goes along with a jar of Recaito (see pic below), diced red onion, fresh chopped garlic, chopped cilantro, juice from 2 limes, adobo seasoning, salt and pepper. Cover and put in oven at 290 degrees.
http://i.imgur.com/LvezNok.jpg

This is the secret ingredient that gives the killer flavor...add a whole jar to the roast before you put it in the oven. You can also use Sofrito with or instead of Recaito. The Sofrito is red and tomato based, and works well if you use half a jar of each. I get it at my local regular grovery store, about $2.30/jar.
http://i.imgur.com/ugYONvn.jpg

After 2.5 hours. At this point, turn the roast over in the pan and return to oven.
http://i.imgur.com/JJmuTG9.jpg

After 30 more minutes, I drain the all liquid and keep on stove, and continue cooking the roast for another hour in the oven.
http://i.imgur.com/BhjhNTT.jpg

Meanwhile, I whipped up a quick batch of guacamole. One whole avocado, diced red onion, diced tomato, fresh lime juice, chopped cilantro, salt, pepper. It'll sit in fridge for an hour before use. I'd add jalapenos if I remembered to get em, cayenne pepper works too.
http://i.imgur.com/qxfzQRk.jpg

After 4 hours, the bone pulls out easily.
http://i.imgur.com/21JXRlT.jpg

Fork shred the pork in a 6x9 pan while you wait for the next step to complete:
http://i.imgur.com/4F4jSnl.jpg

Heat reserved liquid on stove over med-hi heat and simmer til its reduced by about a third, then add liquid to pork, along with a small handful of more chopped cilantro. Its now ready to eat.
http://i.imgur.com/oNWzvDV.jpg

Now assemble your tacos. I heated flour tortillas on stove, and topped with pork, diced red onion, guac, cilantro, and crumbled queso fresco. Use corn tortillas if you so desire. Serve with a lime wedge for squeezin, and enjoy!!
http://i.imgur.com/tttDM7L.jpg
http://i.imgur.com/CVowzaX.jpg?1

 
Last edited by a moderator:
Wingnut said:
Here ya go, amazing tacos at home from start to finish, just got done making and eating these. These are legit some of the best you'll ever have, feel free to use this recipe for tacos, nachos, enchiladas, burritos, whatever. You will need: big hunk of pork, onion, cilantro, garlic, seasoning of choice (salt, pepper, cumin, adobo, etc), a jar of Recaito and/or Sofrito (see pic below), avocado, tomato, lime juice, queso fresco, tortillas, a few hours, and an appetite.

You can use a lesser cut if you want, cooking it for 4 hours will tender up almost any cut. I've used a picnic half with great success...just trim the thick fat side off before cooking.
http://i.imgur.com/HmfTX7N.jpg

Brown on all sides on stove. Then into the pan it goes along with a jar of Recaito (see pic below), diced red onion, fresh chopped garlic, chopped cilantro, juice from 2 limes, adobo seasoning, salt and pepper. Cover and put in oven at 290 degrees.
http://i.imgur.com/LvezNok.jpg

This is the secret ingredient that gives the killer flavor...add a whole jar to the roast before you put it in the oven. You can also use Sofrito with or instead of Recaito. The Sofrito is red and tomato based, and works well if you use half a jar of each. I get it at my local regular grovery store, about $2.30/jar.
http://i.imgur.com/ugYONvn.jpg

After 2.5 hours. At this point, turn the roast over in the pan and return to oven.
http://i.imgur.com/JJmuTG9.jpg

After 30 more minutes, I drain the all liquid and keep on stove, and continue cooking the roast for another hour in the oven.
http://i.imgur.com/BhjhNTT.jpg

Meanwhile, I whipped up a quick batch of guacamole. One whole avocado, diced red onion, diced tomato, fresh lime juice, chopped cilantro, salt, pepper. It'll sit in fridge for an hour before use. I'd add jalapenos if I remembered to get em, cayenne pepper works too.
http://i.imgur.com/qxfzQRk.jpg

After 4 hours, the bone pulls out easily.
http://i.imgur.com/21JXRlT.jpg

Fork shred the pork in a 6x9 pan while you wait for the next step to complete:
http://i.imgur.com/4F4jSnl.jpg

Heat reserved liquid on stove over med-hi heat and simmer til its reduced by about a third, then add liquid to pork, along with a small handful of more chopped cilantro. Its now ready to eat.
http://i.imgur.com/oNWzvDV.jpg

Now assemble your tacos. I heated flour tortillas on stove, and topped with pork, diced red onion, guac, cilantro, and crumbled queso fresco. Use corn tortillas if you so desire. Serve with a lime wedge for squeezin, and enjoy!!
http://i.imgur.com/tttDM7L.jpg
http://i.imgur.com/CVowzaX.jpg?1
Click to expand...
Great post man, looks delicious

 
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