***Official Cooking Discussion Thread*** (4 Viewers)

[John Bender]

Also. Topping with peanuts might be great too if you are OK with carbs

 

[Binky The Doormat]

Also. Topping with peanuts might be great too if you are OK with carbs

pics? sounds great - we do this occasionally and love it

 

[John Bender]

Also. Topping with peanuts might be great too if you are OK with carbs

pics? sounds great - we do this occasionally and love it

Don't mind my dogs devil eyes in the background

http://m.imgur.com/KWtPtSs

 

[heckmanm]

Making one of my family's favorite dinners tonite. Braised Lamb Shanks. Can't find my usual recipe and haven't made them for a while, so I am winging it, which is a big step for me as a cook!

I have started with 8 lamb shanks (we are family of 5) put some salt, pepper, and garlic powder on before browning them in small batches in a roasting pan (my braising pan was too small) after all were done, threw some diced mirepoix in the pan (cup 1/2 or so - I cheat and buy it already cut up at the store - sameish price and they do a better job then me at dicing when I am in a rush!) after a couple minutes of stirring and getting burnt parts off bottom of pan, I threw in some garlic (couple tbls minced) and continued to stir, threw in a cup and 1/2 of red wine (one of those small bottles that come in 4 pack) and reduced it a bit while opening several cans of diced tomatoes. Dumped those in with some roughly chopped rosemary and a bundle of fresh thyme, some salt and pepper and mixed everything before putting back the shanks. Covered the pan with some foil and it's sitting in a 325 oven. Will go for 1:30-1:45 or so, will take out shanks, and try to reduce sauce. serve with some egg noodles and a salad and see how it goes.

I make extra shanks because the leftover meat and sauce make a great 'red sauce' to serve later in the week. In general, I dislike plain leftovers (same meal more than once a week), so if I can reuse the meals as something different, that works for me!

I take all the leftover shanks and even the partially eaten ones that my kids don't finish and put them in a pot with the remaining sauce and if needed add some extra tomatoes and flavor. cook for a bit and remove the meet from the bones and shred return the meat to the sauce and devour!!

I did some shanks a few weeks back with a similar approach. I used basil, dill, and lemon along with red wine and some tomato paste (along with the usual aromatics).

Today was a pork butt in the slow cooker

• Coated with seasoned flour (Cajun seasoning, salt and pepper) and browned all around
• Mirepoix with garlic and bay leaf
• Beef stock, consomme, and some Rotel diced tomatoes with lime juice and cilantro

The sauce ended up with so much collagen/gelatin from the bones that the leftovers turned into "meat jello" in the fridge

 

[NewlyRetired]

Please share any mac and cheese recipes you like. I have tried a whole bunch but have not settled on one still.

 

[36th Chamber]

http://www.myrecipes.com/recipe/classic-baked-macaroni-cheese-10000001924753/

No need to over complicate Mac & Cheese, simple, standard and classic is the way to go for us. We have tried so may different recipes but this is the one we always come back too.

This is our go to recipe, always gets rave reviews. My wife using 16 ounces of cheddar as opposed to 10, extra table spoon of butter and flour accordingly for the roux and tops generously with smoked paprika before baking. You can also substitute the smoked paprika with chipotle chili powder and add bacon.

Serve with fried fish, BBQ or ham, biscuits or cornbread and a side of the below collards and you are set! We have tried may collard recipes and this one just does it for us.

http://madcoyotejoesblahblahblog.blogspot.com/2013/01/spicy-collard-greens.html

 

[36th Chamber]

Gonna get cold here the next couple days (high of 46 WTF?!) so time for some comfort food tomorrow night:

http://www.nolacuisine.com/2009/02/21/chicken-fricassee-recipe/

The only thing we add to this is some homemade meatballs (golf ball size), nothing fancy, bake them off and add during the last hour of cooking.

 

[pollardsvision]

Please share any mac and cheese recipes you like. I have tried a whole bunch but have not settled on one still.

I make a roux with 5 TBL of butter and 6 TBL of AP Flour (light roux, only cook a couple minutes)

Stir in 5 cups of whole milk with some basic seasonings (salt, pepper, mustard powder). Heat gently, stirring regularly until milk just starts to boil.

Drop heat to low.

Stir in 8 oz monterrey jack and 10 oz of sharp cheddar (not the pre-shredded stuff).

Add cooked pasta (1 lb. large elbow mac)

I also generally like to add about cup of roasted, peeled, and diced green chiles (smuggled from Hatch, NM)

And cook a few more minutes on low

Then put in a 13x9 casserole

That's a good basic M&C, but the Parmesan topping sets it off.

I melt a stick of butter, mix it with 6 oz of Parmesan cheese, and about 4 oz of Panko.

Layer on top and broil until it's golden brown.

 

[36th Chamber]

Please share any mac and cheese recipes you like. I have tried a whole bunch but have not settled on one still.

I make a roux with 5 TBL of butter and 6 TBL of AP Flour (light roux, only cook a couple minutes)

Stir in 5 cups of whole milk with some basic seasonings (salt, pepper, mustard powder). Heat gently, stirring regularly until milk just starts to boil.

Drop heat to low.

Stir in 8 oz monterrey jack and 10 oz of sharp cheddar (not the pre-shredded stuff).

Add cooked pasta (1 lb. large elbow mac)

I also generally like to add about cup of roasted, peeled, and diced green chiles (smuggled from Hatch, NM)

And cook a few more minutes on low

Then put in a 13x9 casserole

That's a good basic M&C, but the Parmesan topping sets it off.

I melt a stick of butter, mix it with 6 oz of Parmesan cheese, and about 4 oz of Panko.

Layer on top and broil until it's golden brown.

Gonna have to try this recipe, love the addition of green chiles.

 

[NewlyRetired]

Please share any mac and cheese recipes you like. I have tried a whole bunch but have not settled on one still.

I make a roux with 5 TBL of butter and 6 TBL of AP Flour (light roux, only cook a couple minutes)

Stir in 5 cups of whole milk with some basic seasonings (salt, pepper, mustard powder). Heat gently, stirring regularly until milk just starts to boil.

Drop heat to low.

Stir in 8 oz monterrey jack and 10 oz of sharp cheddar (not the pre-shredded stuff).

Add cooked pasta (1 lb. large elbow mac)

I also generally like to add about cup of roasted, peeled, and diced green chiles (smuggled from Hatch, NM)

And cook a few more minutes on low

Then put in a 13x9 casserole

That's a good basic M&C, but the Parmesan topping sets it off.

I melt a stick of butter, mix it with 6 oz of Parmesan cheese, and about 4 oz of Panko.

Layer on top and broil until it's golden brown.

this looks really nice!

But sadly I don't think I could ever eat that and not gain 27 pounds :( This is probably the reason I continue to search for the holy grail, a good tasting mac and cheese that does not take a year off your life.

Do you only broil or do you perform any baking as well?

 

[NewlyRetired]

Gonna get cold here the next couple days (high of 46 WTF?!) so time for some comfort food tomorrow night:

http://www.nolacuisine.com/2009/02/21/chicken-fricassee-recipe/

The only thing we add to this is some homemade meatballs (golf ball size), nothing fancy, bake them off and add during the last hour of cooking.

I hate you (complaining about a 46 degree temp as being cold ). God I can't wait to move, I am too old for this crap in Boston every year.

Love the look of the recipe. I need to find a way to lighten it up if possible. I wonder if that would work with half the oil/fat?

 

[heckmanm]

Please share any mac and cheese recipes you like. I have tried a whole bunch but have not settled on one still.

I make a roux with 5 TBL of butter and 6 TBL of AP Flour (light roux, only cook a couple minutes)

Stir in 5 cups of whole milk with some basic seasonings (salt, pepper, mustard powder). Heat gently, stirring regularly until milk just starts to boil.

Drop heat to low.

Stir in 8 oz monterrey jack and 10 oz of sharp cheddar (not the pre-shredded stuff).

Add cooked pasta (1 lb. large elbow mac)

I also generally like to add about cup of roasted, peeled, and diced green chiles (smuggled from Hatch, NM)

And cook a few more minutes on low

Then put in a 13x9 casserole

That's a good basic M&C, but the Parmesan topping sets it off.

I melt a stick of butter, mix it with 6 oz of Parmesan cheese, and about 4 oz of Panko.

Layer on top and broil until it's golden brown.

this looks really nice!

But sadly I don't think I could ever eat that and not gain 27 pounds :( This is probably the reason I continue to search for the holy grail, a good tasting mac and cheese that does not take a year off your life.

Do you only broil or do you perform any baking as well?

Cannot be done IMO

 

[pollardsvision]

Please share any mac and cheese recipes you like. I have tried a whole bunch but have not settled on one still.

I make a roux with 5 TBL of butter and 6 TBL of AP Flour (light roux, only cook a couple minutes)

Stir in 5 cups of whole milk with some basic seasonings (salt, pepper, mustard powder). Heat gently, stirring regularly until milk just starts to boil.

Drop heat to low.

Stir in 8 oz monterrey jack and 10 oz of sharp cheddar (not the pre-shredded stuff).

Add cooked pasta (1 lb. large elbow mac)

I also generally like to add about cup of roasted, peeled, and diced green chiles (smuggled from Hatch, NM)

And cook a few more minutes on low

Then put in a 13x9 casserole

That's a good basic M&C, but the Parmesan topping sets it off.

I melt a stick of butter, mix it with 6 oz of Parmesan cheese, and about 4 oz of Panko.

Layer on top and broil until it's golden brown.

this looks really nice!

But sadly I don't think I could ever eat that and not gain 27 pounds :( This is probably the reason I continue to search for the holy grail, a good tasting mac and cheese that does not take a year off your life.

Do you only broil or do you perform any baking as well?

Yes, I just just broil. It's more of a "stove top" M&C, cooking about 5 minutes in the stockpot with everything combined.

And, yes, definitely not the healthiest thing in the world.

 

[pollardsvision]

Please share any mac and cheese recipes you like. I have tried a whole bunch but have not settled on one still.

I make a roux with 5 TBL of butter and 6 TBL of AP Flour (light roux, only cook a couple minutes)

Stir in 5 cups of whole milk with some basic seasonings (salt, pepper, mustard powder). Heat gently, stirring regularly until milk just starts to boil.

Drop heat to low.

Stir in 8 oz monterrey jack and 10 oz of sharp cheddar (not the pre-shredded stuff).

Add cooked pasta (1 lb. large elbow mac)

I also generally like to add about cup of roasted, peeled, and diced green chiles (smuggled from Hatch, NM)

And cook a few more minutes on low

Then put in a 13x9 casserole

That's a good basic M&C, but the Parmesan topping sets it off.

I melt a stick of butter, mix it with 6 oz of Parmesan cheese, and about 4 oz of Panko.

Layer on top and broil until it's golden brown.

Gonna have to try this recipe, love the addition of green chiles.

Yeah, I've become addicted to green chile in general, but I'm not sure there's a food pairing I love more than cheese and any sort of green chile.

 

[NewlyRetired]

Tonight I am doing grilled chicken wings and sesame noodles

Wings

* Cut up wings and save tips for a stock

* Add a touch of franks red hot sauce to wings and then heavy sprinkle with spice mix (see below). Mix up with hands to get a good coat

* Grill on direct heat, turning once until skin is bubbly and crispy

* While grilling make sauce out of franks, margarine, brown sugar and apple cider vinegar

* When wings are done, toss in sauce and serve

Spice Mix (store in container and use multiple times):

• 1/4 cup black pepper
• 1/4 cup garlic minced
• 1/2 cup Italian seasoning
• 1/4 cup chili powder
• 1/4 cup paprika
• 1/4 cup dried rosemary
• 2 tablespoons of red pepper

Sesame Noodles

*Mix vegetable oil, sugar, vinegar, soy sauce and red pepper in a bowl to make the sauce

*Toast sesame seeds and garlic in frying pan with peanut oil

*After seeds have toasted, add sauce into pan and let simmer on very low stirring for about a minute

*Boil noodles of your choice (I am doing Udon tonight)

*Add sauce to cook noodles and stir to blend

 

[Keerock]

Tonight I am doing grilled chicken wings and sesame noodles

Wings

* Cut up wings and save tips for a stock

* Add a touch of franks red hot sauce to wings and then heavy sprinkle with spice mix (see below). Mix up with hands to get a good coat

* Grill on direct heat, turning once until skin is bubbly and crispy

* While grilling make sauce out of franks, margarine, brown sugar and apple cider vinegar

* When wings are done, toss in sauce and serve

Spice Mix (store in container and use multiple times):

• 1/4 cup black pepper
• 1/4 cup garlic minced
• 1/2 cup Italian seasoning
• 1/4 cup chili powder
• 1/4 cup paprika
• 1/4 cup dried rosemary
• 2 tablespoons of red pepper

Sesame Noodles

*Mix vegetable oil, sugar, vinegar, soy sauce and red pepper in a bowl to make the sauce

*Toast sesame seeds and garlic in frying pan with peanut oil

*After seeds have toasted, add sauce into pan and let simmer on very low stirring for about a minute

*Boil noodles of your choice (I am doing Udon tonight)

*Add sauce to cook noodles and stir to blend

I made crispy baked buffalo wings this weekend for the first time to RAVE reviews from my teenagers who LOVE wings.

Section 32 wings and discard tips. Pat remaining wing pieces dry with paper towel.

In large mixing bowl, whisk together 1/4 cup olive oil, salt, pepper, garlic, red pepper powder and 2 Tbs Franks Hot Sauce. Arrange wing pieces on a rack from a roasting pan (I needed 2 racks for 64 wing pieces) and place racks on foil lined cookie sheets. Bake wings in 425 degree oven, flipping half way through for 45-50 minutes or until crispy. (Pro Tip, separate drumettes and wingettes onto different racks as the wingettes tend to cook faster).

In a large mixing bowl mix 1 cup of Franks Hot Sauce, 1/2 cup melted butter and 2 Tbs Garlic Powder. Toss hot wings into mixture and serve. Tasty!

 

[36th Chamber]

Please share any mac and cheese recipes you like. I have tried a whole bunch but have not settled on one still.

I make a roux with 5 TBL of butter and 6 TBL of AP Flour (light roux, only cook a couple minutes)

Stir in 5 cups of whole milk with some basic seasonings (salt, pepper, mustard powder). Heat gently, stirring regularly until milk just starts to boil.

Drop heat to low.

Stir in 8 oz monterrey jack and 10 oz of sharp cheddar (not the pre-shredded stuff).

Add cooked pasta (1 lb. large elbow mac)

I also generally like to add about cup of roasted, peeled, and diced green chiles (smuggled from Hatch, NM)

And cook a few more minutes on low

Then put in a 13x9 casserole

That's a good basic M&C, but the Parmesan topping sets it off.

I melt a stick of butter, mix it with 6 oz of Parmesan cheese, and about 4 oz of Panko.

Layer on top and broil until it's golden brown.

Gonna have to try this recipe, love the addition of green chiles.

Yeah, I've become addicted to green chile in general, but I'm not sure there's a food pairing I love more than cheese and any sort of green chile.

Agreed on the green chili. We do a mean pork hash (left over pork roast or shoulder/butt, shredded potatoes and spices) with green chilies, crack a few eggs in some pockets once hash is almost done, cover with pepper jack, bake/low broil until eggs set and cheese melts, top with cilantro and serve with avocado and sourdough toast. Damn I am hungry

 

[Judge Smails]

Did Rachel Ray's flank steak (phenomenal - used Costco flank steak and the flavor of the marinade is awesome) and since we are on the program put it over cauliflower garlic mashed (instead of potatoes). Honestly can't tell the difference. Great.

http://www.foodnetwork.com/recipes/rachael-ray/marinated-grilled-flank-steak-with-blt-smashed-potatoes-recipe.html

http://www.foodnetwork.com/recipes/mock-garlic-mashed-potatoes-recipe.html

 

[Wingnut]

Made a recipe I saw online the other day, Unstuffed cabbage rolls.

Chop a large onion, cook in a bit of olive oil in a large pan for a few minutes....add 1-2lbs ground beef or turkey (I used turkey), cook through. Add a clove of minced garlic, cook for a minute. Add a 28oz can of diced tomatoes, an 8oz can of tomato sauce, 1/2 cup beer, a couple tablespoons vinegar, salt and pepper, and a small head of cabbage (chopped). Bring to a boil, reduce heat, cover and simmer for 30 minutes or until cabbage is cooked. Serve with rice.

http://imageshack.com/a/img560/9296/jro4.jpg

I used low sodium tomatoes and sauce, and brown rice. So its a healthy meal and was pretty tasty.

 

[John Bender]

Made a recipe I saw online the other day, Unstuffed cabbage rolls.

Chop a large onion, cook in a bit of olive oil in a large pan for a few minutes....add 1-2lbs ground beef or turkey (I used turkey), cook through. Add a clove of minced garlic, cook for a minute. Add a 28oz can of diced tomatoes, an 8oz can of tomato sauce, 1/2 cup beer, a couple tablespoons vinegar, salt and pepper, and a small head of cabbage (chopped). Bring to a boil, reduce heat, cover and simmer for 30 minutes or until cabbage is cooked. Serve with rice.

http://imageshack.com/a/img560/9296/jro4.jpg

I used low sodium tomatoes and sauce, and brown rice. So its a healthy meal and was pretty tasty.

Stuffed Cabbage soup is just as delicious.

Pretty much most of the ingredients you posted above except thinned out into a soup with beef broth.

Delicious.

 

[bierfiend]

Truffled, mushroom mac & cheese

1/2 c butter
1/2 c chopped mushrooms
1/2 c chopped garlic
1/2 c ap flour
2 c milk
1 1/2 c cooked cavatappi pasta
1/2 c chopped fresh herbs (equal parts rosemary, thyme and basil)
1/4 c truffle oil
1/3 c white cheddar
1/3 c fontina
1/3 c gruyere
1/4 c panko

Add butter to a saucepan over medium-high heat. Saute the mushrooms and garlic until they turn slightly brown. Add the flour and whisk together for about 3 min to make a blonde roux. Whisk in the milk and bring to a boil, stirring constantly to prevent the roux from burning. Cook for approximately 10 min or until the roux has dissolved completely and you can no longer taste the flour. Add the pasta and stir until hot. Add the fresh herbs, the truffle oil, and the cheeses- stir until dissolved. Season, to taste, with salt and pepper. Put all ingredients into a casserole dish and sprinkle the bread crumbs on top evenly. Place under a broiler until top becomes golden brown.

 

[Mr. Ected]

Truffled, mushroom mac & cheese

1/2 c butter1/2 c chopped mushrooms

1/2 c chopped garlic

1/2 c ap flour

2 c milk

1 1/2 c cooked cavatappi pasta

1/2 c chopped fresh herbs (equal parts rosemary, thyme and basil)

1/4 c truffle oil

1/3 c white cheddar
1/3 c fontina
1/3 c gruyere1/4 c panko

Add butter to a saucepan over medium-high heat. Saute the mushrooms and garlic until they turn slightly brown. Add the flour and whisk together for about 3 min to make a blonde roux. Whisk in the milk and bring to a boil, stirring constantly to prevent the roux from burning. Cook for approximately 10 min or until the roux has dissolved completely and you can no longer taste the flour. Add the pasta and stir until hot. Add the fresh herbs, the truffle oil, and the cheeses- stir until dissolved. Season, to taste, with salt and pepper. Put all ingredients into a casserole dish and sprinkle the bread crumbs on top evenly. Place under a broiler until top becomes golden brown.

Sounds delicious. Now just need to get some of my kids to like mushrooms!!

 

[bierfiend]

using the same method.... use minced shallots instead of mushrooms, throw in lump crab or lobster, use a little less milk and replace with a dry white wine, toss in some chopped chives at the end.... for that i would change the cheeses also: white cheddar is still ok, brie, herbed boursin.

 

[Mr. Ected]

using the same method.... use minced shallots instead of mushrooms, throw in lump crab or lobster, use a little less milk and replace with a dry white wine, toss in some chopped chives at the end.... for that i would change the cheeses also: white cheddar is still ok, brie, herbed boursin.

This is the same problem as watching late nite cooking shows. I just ate dinner and I'm hungry!!!

Delicious sounding. You could probably do two small batches of each for one sitting to please a group of people!

 

[Binky The Doormat]

Starting Gravlax tonight. Two large salmon filets - 2.5 lbs each and cleaned the underside well tonight and soaking them in bourbon and black peppercorns today/tonight. Will dry them off tomorrow and pack them with a simple brown sugar and kosher salt mixture (2/3's brown sugar for mine). Wrap them in saran wrap and lay bricks on them. Drain and flip for 4 - 5 days ...done. Will try and take some pics.

Rich, luscious taste, I usually don't even put it on bread/bagel/etc - just eat it straight (after slicing very thinly on a bias).

Pics are not great but I am a couple of days into the Gravlax

1) After a day soak in bourbon and some black peppercorns - layered the bottom of a large pyrex dish with saran wrap with enough to wrap completely up after getting it all covered in the brown sugar and kosher salt mixture and lay the filet on top

http://s368.photobucket.com/user/trobertsar/media/IMG_20140302_184557_893.jpg.html?sort=3&o=5

2) Pack some of the mix in between the portion of the filet that is folded over and then cover with more of the mix. Lay the 2nd filet on top with the thicker part on the opposite end so they are as level as possible. Cover with the rest of the mixture.

http://s368.photobucket.com/user/trobertsar/media/IMG_20140302_185754_591.jpg.html?sort=3&o=4

3) Wrap tightly up with the saran wrap and place bricks on top and put in the fridge.

http://s368.photobucket.com/user/trobertsar/media/IMG_20140302_190527_846.jpg.html?sort=3&o=2

4) After 1 day of pressing. It is almost overflowing with the bourbon, brown sugar, salmon juice "squeezings." (See side for level of liquid)

http://s368.photobucket.com/user/trobertsar/media/IMG_20140302_190527_846.jpg.html?sort=3&o=2

5) Drain in sink, flip and press again and put in fridge. You can see a bit of that beautiful salmon color coming through - Its starting to firm up.

http://s368.photobucket.com/user/trobertsar/media/IMG_20140303_160233_642.jpg.html?sort=3&o=0

I will take a pic or two each day - depending on the size and desired doneness, it takes me 3 - 4 days. Sometimes I will drain and unpack the whole thing and redo it completely over for a nicer, more even "finish" to it.

 

[36th Chamber]

Gonna get cold here the next couple days (high of 46 WTF?!) so time for some comfort food tomorrow night:

http://www.nolacuisine.com/2009/02/21/chicken-fricassee-recipe/

The only thing we add to this is some homemade meatballs (golf ball size), nothing fancy, bake them off and add during the last hour of cooking.

I hate you (complaining about a 46 degree temp as being cold ). God I can't wait to move, I am too old for this crap in Boston every year.

Love the look of the recipe. I need to find a way to lighten it up if possible. I wonder if that would work with half the oil/fat?

I think you could pull it off with half the oil/fat as we certainly did not use a cup of bacon fat, not even close.

 

[36th Chamber]

Anyone have a good corned beef and cabbage recipe?

 

[heckmanm]

Binky> Is the end of the filet flipped over just to make it fit in the pan, or is it part of the process? I'm guessing the former but it could be some clever Norwegian trick.

 

[VA703]

made some great salmon steaks last night. added salt & pepper for taste then topped with a Dijon brown sugar glaze. threw in broiler was delicous

 

[Ramsay Hunt Experience]

Anyone have a good corned beef and cabbage recipe?

It's pretty simple stuff. Were you looking to brine the brisket yourself or forgo the seasoning pack you get with it and do that yourself?

Otherwise, boil the corned beef for about 2 hours with the seasoning pack and bay leaf. Take it out and put some tinfoil over it and put in a quartered cabbage, some peeled white potatoes, and some peeled carrots. I also like to replace some carrots with turnips but that's just me. 5 minutes before the veggies are done, pop the corned beef under the broiler to dry the surface and give a little browning. Slice thin on the bias and serve with the veggies.

 

[Mr. Ected]

Anyone have a good corned beef and cabbage recipe?

It's pretty simple stuff. Were you looking to brine the brisket yourself or forgo the seasoning pack you get with it and do that yourself?

Otherwise, boil the corned beef for about 2 hours with the seasoning pack and bay leaf. Take it out and put some tinfoil over it and put in a quartered cabbage, some peeled white potatoes, and some peeled carrots. I also like to replace some carrots with turnips but that's just me. 5 minutes befoUre the veggies are done, pop the corned beef under the broiler to dry the surface and give a little browning. Slice thin on the bias and serve with the veggies.

Is there a bad corned beef and cabbage recipe?

 

[NewlyRetired]

Gonna get cold here the next couple days (high of 46 WTF?!) so time for some comfort food tomorrow night:

http://www.nolacuisine.com/2009/02/21/chicken-fricassee-recipe/

The only thing we add to this is some homemade meatballs (golf ball size), nothing fancy, bake them off and add during the last hour of cooking.

I hate you (complaining about a 46 degree temp as being cold ). God I can't wait to move, I am too old for this crap in Boston every year.

Love the look of the recipe. I need to find a way to lighten it up if possible. I wonder if that would work with half the oil/fat?

I think you could pull it off with half the oil/fat as we certainly did not use a cup of bacon fat, not even close.

If you lowered the fat, did you also lower the amount of flour when making the roux?

 

[NewlyRetired]

I am doing mushroom risotto tonight and adding Bender's suggestion of fresh parsley and lemon at the end.

 

[Jules Winnfield]

I am doing mushroom risotto tonight and adding Bender's suggestion of fresh parsley and lemon at the end.

A drizzle of truffle oil is all I put on mine

Using Wild mushrooms or buttons?

 

[NewlyRetired]

I am doing mushroom risotto tonight and adding Bender's suggestion of fresh parsley and lemon at the end.

A drizzle of truffle oil is all I put on mineUsing Wild mushrooms or buttons?

I picked up some baby bellas yesterday and will slice them today before cooking. I don't know what category those are.

 

[Jules Winnfield]

I am doing mushroom risotto tonight and adding Bender's suggestion of fresh parsley and lemon at the end.

A drizzle of truffle oil is all I put on mineUsing Wild mushrooms or buttons?

I picked up some baby bellas yesterday and will slice them today before cooking. I don't know what category those are.

Baby Bella is a Crimini Mushroom

 

[Binky The Doormat]

Binky> Is the end of the filet flipped over just to make it fit in the pan, or is it part of the process? I'm guessing the former but it could be some clever Norwegian trick.

Mainly to fit in the pan, but you need to be careful of keeping the fish fairly even in thickness. Otherwise the thinner parts get overdone by the time the thicker parts are ready. That is also why you flip the thick end on top of the thin end when you stack'em.

 

[Binky The Doormat]

Starting Gravlax tonight. Two large salmon filets - 2.5 lbs each and cleaned the underside well tonight and soaking them in bourbon and black peppercorns today/tonight. Will dry them off tomorrow and pack them with a simple brown sugar and kosher salt mixture (2/3's brown sugar for mine). Wrap them in saran wrap and lay bricks on them. Drain and flip for 4 - 5 days ...done. Will try and take some pics.

Rich, luscious taste, I usually don't even put it on bread/bagel/etc - just eat it straight (after slicing very thinly on a bias).

Pics are not great but I am a couple of days into the Gravlax

1) After a day soak in bourbon and some black peppercorns - layered the bottom of a large pyrex dish with saran wrap with enough to wrap completely up after getting it all covered in the brown sugar and kosher salt mixture and lay the filet on top

http://s368.photobucket.com/user/trobertsar/media/IMG_20140302_184557_893.jpg.html?sort=3&o=5

2) Pack some of the mix in between the portion of the filet that is folded over and then cover with more of the mix. Lay the 2nd filet on top with the thicker part on the opposite end so they are as level as possible. Cover with the rest of the mixture.

http://s368.photobucket.com/user/trobertsar/media/IMG_20140302_185754_591.jpg.html?sort=3&o=4

3) Wrap tightly up with the saran wrap and place bricks on top and put in the fridge.

http://s368.photobucket.com/user/trobertsar/media/IMG_20140302_190527_846.jpg.html?sort=3&o=2

4) After 1 day of pressing. It is almost overflowing with the bourbon, brown sugar, salmon juice "squeezings." (See side for level of liquid)

http://s368.photobucket.com/user/trobertsar/media/IMG_20140302_190527_846.jpg.html?sort=3&o=2

5) Drain in sink, flip and press again and put in fridge. You can see a bit of that beautiful salmon color coming through - Its starting to firm up.

http://s368.photobucket.com/user/trobertsar/media/IMG_20140303_160233_642.jpg.html?sort=3&o=0

I will take a pic or two each day - depending on the size and desired doneness, it takes me 3 - 4 days. Sometimes I will drain and unpack the whole thing and redo it completely over for a nicer, more even "finish" to it.

Day 2 of pressing cure into the salmon (48 hours). Still a lot of liquid coming out and the color is tuning up. I will probably rinse everything off tomorrow and see what parts are done and what parts need a bit more and re-apply more of the mix in the right spots.

http://s368.photobucket.com/user/trobertsar/media/IMG_20140304_174925_000.jpg.html?sort=3&o=0

 

[Rick James]

For Mac and cheese- Google Martha Stewarts recipe. My wife busted it out on thanksgiving and it got rave reviews. Involves a roux like pollards recipe.

Also I always use penne pasta for Mac and cheese. It's so much better than elbow macaroni.

 

[Nigel]

Anyone have a good corned beef and cabbage recipe?

It's pretty simple stuff. Were you looking to brine the brisket yourself or forgo the seasoning pack you get with it and do that yourself?

Otherwise, boil the corned beef for about 2 hours with the seasoning pack and bay leaf. Take it out and put some tinfoil over it and put in a quartered cabbage, some peeled white potatoes, and some peeled carrots. I also like to replace some carrots with turnips but that's just me. 5 minutes before the veggies are done, pop the corned beef under the broiler to dry the surface and give a little browning. Slice thin on the bias and serve with the veggies.

There really is a better way to do it...rinse off the corned beef, put it in a stock pot and cover with cold water. Add a tsp of whole peppercorns, a few whole allspice berries, a few whole cloves and a bay leaf. I don't use the seasoning pack that comes with it. I also pour a Guinness in there. Put on the stovetop and bring to a boil, skimming off the "scum" that rises to the top along the way. Once boiling reduce to a simmer, put a lid on it and place the pot in a preheated 300 oven. Braise for three hours. Take out of oven, remove meat, add veggies to the liquid and boil those on the stovetop until tender.

Trust me, the meat comes out MUCH better with this braising method. I'll try to find the recipe to make sure I have oven temp and time (it might take longer...) right. There's also a horseradish sauce that accompanies it that's very good.

 

[36th Chamber]

Anyone have a good corned beef and cabbage recipe?

It's pretty simple stuff. Were you looking to brine the brisket yourself or forgo the seasoning pack you get with it and do that yourself?

Otherwise, boil the corned beef for about 2 hours with the seasoning pack and bay leaf. Take it out and put some tinfoil over it and put in a quartered cabbage, some peeled white potatoes, and some peeled carrots. I also like to replace some carrots with turnips but that's just me. 5 minutes before the veggies are done, pop the corned beef under the broiler to dry the surface and give a little browning. Slice thin on the bias and serve with the veggies.

There really is a better way to do it...rinse off the corned beef, put it in a stock pot and cover with cold water. Add a tsp of whole peppercorns, a few whole allspice berries, a few whole cloves and a bay leaf. I don't use the seasoning pack that comes with it. I also pour a Guinness in there. Put on the stovetop and bring to a boil, skimming off the "scum" that rises to the top along the way. Once boiling reduce to a simmer, put a lid on it and place the pot in a preheated 300 oven. Braise for three hours. Take out of oven, remove meat, add veggies to the liquid and boil those on the stovetop until tender.

Trust me, the meat comes out MUCH better with this braising method. I'll try to find the recipe to make sure I have oven temp and time (it might take longer...) right. There's also a horseradish sauce that accompanies it that's very good.

Thanks

Big fan of braising

Was looking at the below recipe as I love the idea of the multiple day brine. Maybe I could brine then follow the method you suggested

http://www.foodnetwork.com/recipes/alton-brown/corned-beef-and-cabbage-recipe.html#!

 

[NewlyRetired]

Made a recipe I saw online the other day, Unstuffed cabbage rolls.

Chop a large onion, cook in a bit of olive oil in a large pan for a few minutes....add 1-2lbs ground beef or turkey (I used turkey), cook through. Add a clove of minced garlic, cook for a minute. Add a 28oz can of diced tomatoes, an 8oz can of tomato sauce, 1/2 cup beer, a couple tablespoons vinegar, salt and pepper, and a small head of cabbage (chopped). Bring to a boil, reduce heat, cover and simmer for 30 minutes or until cabbage is cooked. Serve with rice.http://imageshack.com/a/img560/9296/jro4.jpg

I used low sodium tomatoes and sauce, and brown rice. So its a healthy meal and was pretty tasty.

Stuffed Cabbage soup is just as delicious.

Pretty much most of the ingredients you posted above except thinned out into a soup with beef broth.

Delicious.

I have ground Turkey and half a head of cabbage in the house so I am going to try this tonight as a soup.

 

[Binky The Doormat]

Starting Gravlax tonight. Two large salmon filets - 2.5 lbs each and cleaned the underside well tonight and soaking them in bourbon and black peppercorns today/tonight. Will dry them off tomorrow and pack them with a simple brown sugar and kosher salt mixture (2/3's brown sugar for mine). Wrap them in saran wrap and lay bricks on them. Drain and flip for 4 - 5 days ...done. Will try and take some pics.

Rich, luscious taste, I usually don't even put it on bread/bagel/etc - just eat it straight (after slicing very thinly on a bias).

Pics are not great but I am a couple of days into the Gravlax

1) After a day soak in bourbon and some black peppercorns - layered the bottom of a large pyrex dish with saran wrap with enough to wrap completely up after getting it all covered in the brown sugar and kosher salt mixture and lay the filet on top

http://s368.photobucket.com/user/trobertsar/media/IMG_20140302_184557_893.jpg.html?sort=3&o=5

2) Pack some of the mix in between the portion of the filet that is folded over and then cover with more of the mix. Lay the 2nd filet on top with the thicker part on the opposite end so they are as level as possible. Cover with the rest of the mixture.

http://s368.photobucket.com/user/trobertsar/media/IMG_20140302_185754_591.jpg.html?sort=3&o=4

3) Wrap tightly up with the saran wrap and place bricks on top and put in the fridge.

http://s368.photobucket.com/user/trobertsar/media/IMG_20140302_190527_846.jpg.html?sort=3&o=2

4) After 1 day of pressing. It is almost overflowing with the bourbon, brown sugar, salmon juice "squeezings." (See side for level of liquid)

http://s368.photobucket.com/user/trobertsar/media/IMG_20140302_190527_846.jpg.html?sort=3&o=2

5) Drain in sink, flip and press again and put in fridge. You can see a bit of that beautiful salmon color coming through - Its starting to firm up.

http://s368.photobucket.com/user/trobertsar/media/IMG_20140303_160233_642.jpg.html?sort=3&o=0

I will take a pic or two each day - depending on the size and desired doneness, it takes me 3 - 4 days. Sometimes I will drain and unpack the whole thing and redo it completely over for a nicer, more even "finish" to it.

Day 2 of pressing cure into the salmon (48 hours). Still a lot of liquid coming out and the color is tuning up. I will probably rinse everything off tomorrow and see what parts are done and what parts need a bit more and re-apply more of the mix in the right spots.

http://s368.photobucket.com/user/trobertsar/media/IMG_20140304_174925_000.jpg.html?sort=3&o=0

OK - all done!! Actually a couple of days ago (having problems uploading from my phone to photobucket). The entire time was 4 days of curing. It is deliciouso. My problem is not devouring it within the first day or two. I really want to start doing a double set up from now on so I have twice as much.

Here are the 2 whole filets

http://s368.photobucket.com/user/trobertsar/media/IMG_20140306_130902_1422.jpg.html?sort=3&o=1

Here is the inside after a few slices. Notice the left side - that part is like the filet - perfect mix of fat threaded throughout. The middle and right side looks like it might be rubbery - but it isn't all - slice it thin and it melts in your mouth. It is very different than the packaged smoked salmon you get in the store that is good - but can be pretty fishy and is fairly "wet." This stuff will make your hands a little slick from the fats - it is rich.

http://s368.photobucket.com/user/trobertsar/media/IMG_20140306_133821_584.jpg.html?sort=3&o=0

 

[EYLive]

 

[skrzycki]

Been a couple weeks since I checked in. Great to see this still going. Lots of great tips.

Regarding Chicken Breasts (which was discussed a few pages back), I always do one of 2 things -- slice them in half to make them much thinner, or pound them to make them thin. Once they are thin, there are tons of recipes. Piccata, Marsala, Caprese, and one of my go to recipes, pan seared with olives, to name a few. You can also grill them this way and they cook much quicker so less tendency to dry out.

I just bought a bamboo steamer and I'm addicted to a dumpling called Xiao Long Bao which I got hooked on at a local restaurant. Basically its a dumpling with soup on the inside which is made when broth is gelled and mixed with pork, chicken, etc. When heated, the gelled broth melts creating a "soup". I found a recipe that I'll attempt one day, but my local Asian market sells them frozen for about $5 for 20 so no real rush as the recipe looks pretty involved.

Besides dumplings, veggies and steamed fish....any other tips for what to cook in the bamboo steamer?

 

[Mr. Ected]

Been a couple weeks since I checked in. Great to see this still going. Lots of great tips.

Regarding Chicken Breasts (which was discussed a few pages back), I always do one of 2 things -- slice them in half to make them much thinner, or pound them to make them thin. Once they are thin, there are tons of recipes. Piccata, Marsala, Caprese, and one of my go to recipes, pan seared with olives, to name a few. You can also grill them this way and they cook much quicker so less tendency to dry out.

I just bought a bamboo steamer and I'm addicted to a dumpling called Xiao Long Bao which I got hooked on at a local restaurant. Basically its a dumpling with soup on the inside which is made when broth is gelled and mixed with pork, chicken, etc. When heated, the gelled broth melts creating a "soup". I found a recipe that I'll attempt one day, but my local Asian market sells them frozen for about $5 for 20 so no real rush as the recipe looks pretty involved.

Besides dumplings, veggies and steamed fish....any other tips for what to cook in the bamboo steamer?

Just bought a steamer too, I have a kid that is turning into a bit of a pescatarian. So I'd like some thoughts on cooking times and things like that with the steamer.

 

[skrzycki]

Been a couple weeks since I checked in. Great to see this still going. Lots of great tips.

Regarding Chicken Breasts (which was discussed a few pages back), I always do one of 2 things -- slice them in half to make them much thinner, or pound them to make them thin. Once they are thin, there are tons of recipes. Piccata, Marsala, Caprese, and one of my go to recipes, pan seared with olives, to name a few. You can also grill them this way and they cook much quicker so less tendency to dry out.

I just bought a bamboo steamer and I'm addicted to a dumpling called Xiao Long Bao which I got hooked on at a local restaurant. Basically its a dumpling with soup on the inside which is made when broth is gelled and mixed with pork, chicken, etc. When heated, the gelled broth melts creating a "soup". I found a recipe that I'll attempt one day, but my local Asian market sells them frozen for about $5 for 20 so no real rush as the recipe looks pretty involved.

Besides dumplings, veggies and steamed fish....any other tips for what to cook in the bamboo steamer?

Just bought a steamer too, I have a kid that is turning into a bit of a pescatarian. So I'd like some thoughts on cooking times and things like that with the steamer.

So far I've only done dumplings and veggies...but both were pretty quick. Fish would most likely be quick as well. Hopefully others can chime in.

 

[bierfiend]

for a change of pace when steaming... use broth, stock, and wine (or a combo) with aromatics (lemongrass, whole garlic, herbs, sliced lemon and/or lemon zest, etc)

 

[Jules Winnfield]

Been a couple weeks since I checked in. Great to see this still going. Lots of great tips.

Regarding Chicken Breasts (which was discussed a few pages back), I always do one of 2 things -- slice them in half to make them much thinner, or pound them to make them thin. Once they are thin, there are tons of recipes. Piccata, Marsala, Caprese, and one of my go to recipes, pan seared with olives, to name a few. You can also grill them this way and they cook much quicker so less tendency to dry out.

I just bought a bamboo steamer and I'm addicted to a dumpling called Xiao Long Bao which I got hooked on at a local restaurant. Basically its a dumpling with soup on the inside which is made when broth is gelled and mixed with pork, chicken, etc. When heated, the gelled broth melts creating a "soup". I found a recipe that I'll attempt one day, but my local Asian market sells them frozen for about $5 for 20 so no real rush as the recipe looks pretty involved.

Besides dumplings, veggies and steamed fish....any other tips for what to cook in the bamboo steamer?

Just bought a steamer too, I have a kid that is turning into a bit of a pescatarian. So I'd like some thoughts on cooking times and things like that with the steamer.

So far I've only done dumplings and veggies...but both were pretty quick. Fish would most likely be quick as well. Hopefully others can chime in.

Whole Steamed Grouper with Ginger & Scallion...yum

 

[NewlyRetired]

I gave my buddy a taste of a noddle dish I was making.

He took a bite, liked it and then proceeded to rattle off 95% of the ingredients I used just from tasting it.

I have no ability to do that.

Is there a way to improve ones pallet? The best I can do outside of "salt/sweet/spicey" is "Tastes good/ does not taste good" :(

I have no understanding of acid or other type of cooking basics when I taste what I am cooking which makes adjustment tricky.