RC94
Footballguy
I still haven't gotten anything I ordered. What is everyone else's experience with this place?
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***Official Cooking Discussion Thread*** (1 Viewer)
- Thread starter NewlyRetired
- Start date
Mister CIA
Footballguy
Stayed up late last night and made a double batch of gumbo w/ andouille and large shrimp. It's heavenly. Letting it mellow in the fridge until Sunday; will reheat and serve with rice and a side of roasted/peeled chiles.
Chemical X
Footballguy
Mister CIA
Footballguy
2 tspChemical X said:
In The Zone
Footballguy
In The Zone
Footballguy
Franknbeans
Footballguy
Better yet, place a brick covered with foil on the breasts. Will keep them juicy without needing to brine.proninja said:
msommer
Footballguy
Stir fried pork with bok choy today. Added cooked garbanzo beans for added fill and had it without rice.
Pork chops sliced into half inch strips then halved, marinated in lime, garlic, chili, ginger and soy for about an hour. Save the marinade.
Stir fry the pork, reserve
Chop more ginger, garlic,and chili, separate the stems and the leavs, chop both
Stir fry the stems, ginger, garlic and chili for a couple of minutes, add the bok choy leaves and a bit of marinate. let the leaves wilt as the marinade reduces. Add in the pork and the cooked garbanzo, bring to a boil, serve piping hot
Very nice
Pork chops sliced into half inch strips then halved, marinated in lime, garlic, chili, ginger and soy for about an hour. Save the marinade.
Stir fry the pork, reserve
Chop more ginger, garlic,and chili, separate the stems and the leavs, chop both
Stir fry the stems, ginger, garlic and chili for a couple of minutes, add the bok choy leaves and a bit of marinate. let the leaves wilt as the marinade reduces. Add in the pork and the cooked garbanzo, bring to a boil, serve piping hot
Very nice
baymen
Footballguy
Just wanted to add a Tuscan Meat Sauce I saw on PBS and adjusted it to feed my family. I usually do a Bolognese sauce differently but this has been a big hit in my house:
Here is the recipe.For 2 pounds of spaghetti. (If only doing one pound reserve half the sauce for later)1 pound ground pork1 pound ground beef2 onions minced2 sticks of celery minced2 sticks of peeled carrot minced1 stick of high quality butter1/2 cup of olive oilSalt to taste1 6 ounce can of tomato paste1 12 ounce can of tomato sauce (optional) use 12 ounces of hot water instead if you like12 ounces of white wine (I used Riesling)Cook the vegetables in the olive oil and butter for 10 minutes or so on medium low heat until just browning.Add the meat and brownAdd the wine and let it evaporate (about 10 minutes)Add the tomato paste and salt. If it looks too thick add the sauce or hot water.Simmer on low for at least 60 minutes. Stirring every 15 minutes.Cook pasta till al dente (about 2 minutes less than the recipe on the box allows)Add pasta to pot of sauce and cook for 2 more minutes and serve.
Here is the recipe.For 2 pounds of spaghetti. (If only doing one pound reserve half the sauce for later)1 pound ground pork1 pound ground beef2 onions minced2 sticks of celery minced2 sticks of peeled carrot minced1 stick of high quality butter1/2 cup of olive oilSalt to taste1 6 ounce can of tomato paste1 12 ounce can of tomato sauce (optional) use 12 ounces of hot water instead if you like12 ounces of white wine (I used Riesling)Cook the vegetables in the olive oil and butter for 10 minutes or so on medium low heat until just browning.Add the meat and brownAdd the wine and let it evaporate (about 10 minutes)Add the tomato paste and salt. If it looks too thick add the sauce or hot water.Simmer on low for at least 60 minutes. Stirring every 15 minutes.Cook pasta till al dente (about 2 minutes less than the recipe on the box allows)Add pasta to pot of sauce and cook for 2 more minutes and serve.
In The Zone
Footballguy
heckmanm
Footballguy
Made up another batch of marinara with Roma tomatoes and basil from my garden last night. This makes about 2 quarts:
Add remaining ingredients, bring to boil, then reduce heat and simmer about an hour. Stir occasionally and keep heat low enough that it doesn't reduce too fast.
Remove from heat. Puree (I used a stick blender, but a blender or food processor would work too) to desired consistency. If too thin, return to heat to reduce further.
- 2 T olive oil
- 1 large onion, diced
- 6-8 cloves garlic, rough chop
- 1 t kosher salt
- 1/4 t black pepper
- Handful of basil leaves (original recipe said 1/4 cup, but F that)
- 1 T (or more) fresh oregano
- 4 lb plum tomatoes, rough chop
- 1 C dry red wine
Add remaining ingredients, bring to boil, then reduce heat and simmer about an hour. Stir occasionally and keep heat low enough that it doesn't reduce too fast.
Remove from heat. Puree (I used a stick blender, but a blender or food processor would work too) to desired consistency. If too thin, return to heat to reduce further.
NewlyRetired
Footballguy
Question about left overs:
* A couple of days ago I smoked a pork shoulder on my Egg.
* I pulled the entire shoulder and then made sandwiches out of the pulled meat and mixed with my bbq sauce
* The left over pulled pork does not have any bbq sauce on it, it is just from the smoker and stored in fridge
Could I use the pulled pork in a shepherds pie? It seems like it should work.
I will just fry it up to wake the meat back up while I saute the onions and carrots and then add a little more spice to the meat. Then build the sauce and layer with corn and mashed potatoes just as I would a normal shepherds pie and then bake.
Comments?
* A couple of days ago I smoked a pork shoulder on my Egg.
* I pulled the entire shoulder and then made sandwiches out of the pulled meat and mixed with my bbq sauce
* The left over pulled pork does not have any bbq sauce on it, it is just from the smoker and stored in fridge
Could I use the pulled pork in a shepherds pie? It seems like it should work.
I will just fry it up to wake the meat back up while I saute the onions and carrots and then add a little more spice to the meat. Then build the sauce and layer with corn and mashed potatoes just as I would a normal shepherds pie and then bake.
Comments?
msommer
Footballguy
As long as there is no sauce you can do whatever.
A big hit in my family (on the few occasions there are any left over pulled pork) is to peel and boil some potatoes, cut up onion, soften on a pan, add the boiled potatoes cut in whatever sizes you like, fry that over high heat to add a little crisp to the potatoes, add the pulled pork, crisp up a little and serve.
You can add a fried egg for each on top (I prefer sunny side up). Goes well with just about any hot sauce, HP, worchestershire sauce etc. Some might add pickled red beets on the side.
Binky The Doormat
Footballguy
Made a double batch of seafood enchiladas with creamy poblano sauce yesterday. Everyone loved them - I used a lot more seafood than it called for - 2 lb. shrimp, 1 lb. crab claw, 1 lb. of fake crab (we like it). The sauce was excellent - the roasted poblanos made it. (Also - didn't use the carrots - but added green onions and red bell pepper when wrapping them up with the mix.
In The Zone
Footballguy
My cinnamon rolls won 1st place at the SC State Fair.
shadrap
Footballguy
I make cinnamon rolls also, but do use frozen Rhodes dough. Curious how you do it?
heckmanm
Footballguy
Cross-post from the slow-cooker thread because this is so freaking tasty I'm posting it EVERYWHERE
Pork shoulder with basil chimichurri
Pork shoulder with basil chimichurri
In The Zone
Footballguy
I just use this recipe and add a little extra brown sugar and cinnamon in the inside of the roll.irishidiot said:
Cinnamon Rolls
Mr. Ected
Footballguy
Congrats!!In The Zone said:
I don't think I have made Cinnamon Rolls from scratch since HS. Rolls and Biscuits were one of the huge benefits of taking the guy-centered cooking-only Home Ec classes. Being able to walk around after the class with warm cinnamon rolls and biscuits was awesome!!
In The Zone
Footballguy
Thanks. I only started making cinnamon rolls a year ago. I went to the fair and got a Bacon Cinnamon Roll and figured I could make that, which I did, kinda, and it went from there.
I entered 4 things overall and here they are:
Cinnamon Rolls
Not my best effort. Worst of the 4 entries, IMO.
Peanut Butter Cookies
These finished 2nd in the Hand Molded Cookie category. These are always good.
Lemon Bars
These turned out pretty good. Probably too much Confectioner sugar on top. I used an 18x12 sheet pan, next time I'm gonna use a 13x9 and make them thicker.
Fudgy Brownies
I thought these had a shot to win something. They were some of the best I've made.
Sidenote:
My 83 year old dad won a blue ribbon in the Woodworking and Furniture category.
He entered a mandolin that he built. I don't have a picture but here is his mandolin from last year.
Mr. Ected
Footballguy
Well Done!!
It's not fair for you to post pics like these (other than the mandolin) to hungry people just before lunch!!!!
In The Zone
Footballguy
General Malaise
Footballguy
Thank you. Bookmarking.heckmanm said:
Fantasy_Freak
Footballguy
Can anyone recommend a mortar and pestle they have that they like? I am interested in putting one on my Christmas exchange list but not sure which is best. Probably looking for one in the $40 or less range.
Thanks.
Thanks.
msommer
Footballguy
I have a set made of green stone. Heavy as ####. Some kind of granite I think, had it for twenty years and while I don't use it for spices any more (have a grinder) I'm never giving up that puppy.
Fantasy_Freak
Footballguy
I wanted to make sure I get something where the bowl is large enough as well as can easily grind up spices as well as grind to make guacamole. I was looking at the one below, but was not sure if the bowl is large enough.
Go with heavy stone, marble or granite. I have one similar in shape to this one. I think it cost a bit more.
Jamie Oliver Mortar & Pestle
Thanks for your input.
Gumbo recipe for tomorrow - all day affair
Ingredients
· 1 pound of andouille sausage (if you can’t find andouille – any smoked sausage should work as well)
· 1 pound of roasted turkey (dark meat is best)
· 1 cup of vegetable oil
· 1 cup of flour
· 2 cartons of chicken stock (about 8 cups worth of stock)
· 1 large white onion chopped
· 1 bunch of green onion chopped including the green part
· 4 sticks of celery chopped
· 8-10 cloves of garlic chopped
· 3 dried bay leaves
· Flat leaf parsley chopped
· Fresh black pepper to taste
· Pinch of dried thyme
Prep
1. Slice the andouille and set aside.
2. Chop all the veggies and set aside.
Roux (30 – 45 min)
Preparing a roux is very time consuming requiring a lot of attention to detail, there are plenty of instructions on youtube…or conversely, you can use “instant roux” which is a lot easier…..here’s the long way:
1. Add oil to stock pot and set to medium
2. When hot, add flour and stir vigorously to get rid of the lumps. Adjust temp to make sure not too high and stir the roux constantly or it will burn. Wooden spoon or paddle is best, so you can scrape bottom of pan to make sure nothing sticks.
3. Cook the roux to the darkness you prefer... for my gumbo, I go for a dark cafe au lait color/medium brown
Rest of Gumbo
1. Add the andouille and keep stirring. Cook much of the grease out of the andouille/get some browning on it.
2. Add all the veggies except the garlic and chopped parsley, stir constantly and cook until the onion goes clear.
3. Add the garlic and cook it only a minute or two.
4. Add stock and stir.
5. Add turkey
6. Season with black pepper to taste and add bay leaves and thyme.
7. Bring it to a boil, reduce heat and let the pot simmer 6 hours or more
8. Stir often.
Finishing Touches
1. Add the chopped parsley
2. Salt/Pepper to taste
Ingredients
· 1 pound of andouille sausage (if you can’t find andouille – any smoked sausage should work as well)
· 1 pound of roasted turkey (dark meat is best)
· 1 cup of vegetable oil
· 1 cup of flour
· 2 cartons of chicken stock (about 8 cups worth of stock)
· 1 large white onion chopped
· 1 bunch of green onion chopped including the green part
· 4 sticks of celery chopped
· 8-10 cloves of garlic chopped
· 3 dried bay leaves
· Flat leaf parsley chopped
· Fresh black pepper to taste
· Pinch of dried thyme
Prep
1. Slice the andouille and set aside.
2. Chop all the veggies and set aside.
Roux (30 – 45 min)
Preparing a roux is very time consuming requiring a lot of attention to detail, there are plenty of instructions on youtube…or conversely, you can use “instant roux” which is a lot easier…..here’s the long way:
1. Add oil to stock pot and set to medium
2. When hot, add flour and stir vigorously to get rid of the lumps. Adjust temp to make sure not too high and stir the roux constantly or it will burn. Wooden spoon or paddle is best, so you can scrape bottom of pan to make sure nothing sticks.
3. Cook the roux to the darkness you prefer... for my gumbo, I go for a dark cafe au lait color/medium brown
Rest of Gumbo
1. Add the andouille and keep stirring. Cook much of the grease out of the andouille/get some browning on it.
2. Add all the veggies except the garlic and chopped parsley, stir constantly and cook until the onion goes clear.
3. Add the garlic and cook it only a minute or two.
4. Add stock and stir.
5. Add turkey
6. Season with black pepper to taste and add bay leaves and thyme.
7. Bring it to a boil, reduce heat and let the pot simmer 6 hours or more
8. Stir often.
Finishing Touches
1. Add the chopped parsley
2. Salt/Pepper to taste
In The Zone
Footballguy
Spike
Footballguy
Nigel
Footballguy
I've made this spicy pork bulgogi recipe, damn good:
http://crazykoreancooking.com/recipe/spicy-pork-bulgogi-spicy-marinated-pork
General Malaise
Footballguy
I had a lot of turkey drippings from our 21 pound bird even after using it for my gravy. So I put the rest in the fridge and a few days later, used the fat from the drippings as the base of my gumbo roux. Figured if it was good enough for my gravy, it would be good enough for my gumbo. Turned out pretty great.
However, towards the end of my gumbo cook and after several adult beverages, I thought it would be fun to add 2 cups of basmati rice to the gumbo and just let it cook in there instead of the traditional method of adding the gumbo to cooked rice. Turned out to be a cross between gumbo and jambalaya, so I'm calling it a "Jumbo". Been eating it all week. Probably a bit too much starch, though so I won't do it again, but damn, it is tasty!
However, towards the end of my gumbo cook and after several adult beverages, I thought it would be fun to add 2 cups of basmati rice to the gumbo and just let it cook in there instead of the traditional method of adding the gumbo to cooked rice. Turned out to be a cross between gumbo and jambalaya, so I'm calling it a "Jumbo". Been eating it all week. Probably a bit too much starch, though so I won't do it again, but damn, it is tasty!
Binky The Doormat
Footballguy
RC94
Footballguy
IMO there are some professions where if I am a customer I want to build a relationship with the person and stick with that person for as long as I am living in the area. Butcher is one of them. In my experience, a good butcher will have much better quality meat than the supermarket. I have been going to my butcher for many years and at this point I always get meats exactly the way I like it. Ground beef with the amount of fat that is best for whatever I am cooking, steaks cut from the part of the slab that I prefer and cut the way I like it, pork chops cut the way I like it, etc... I don't even need to be specific anymore because they know me so well. Quality of the ingredients is so important, especially with the proteins.
Nigel
Footballguy
Franknbeans
Footballguy
Having Tiger fan's gumbo recipe tonight. So far, so awesome. Used a bit of the turkey drippings a la GM
Binky The Doormat
Footballguy
Prime Rib & Yorkshire Pudding for everybody!!!Nigel said:
General Malaise
Footballguy
Dungeness Crab are in season and dirt cheap here in Oregon. Picked up two big old boys last night for $15, cleaned 'em and pulled out about a pound and a half of delicious crab meat. With that, I made the following:
Crab Spaghetti with Lemon Gremolata
Ingredients
For crab spaghetti
1 pound spaghetti
6 tablespoons butter
3 tablespoons olive oil
2 cloves garlic, minced
¾ cup white wine, Chardonnay
1 lemon, juiced
½ teaspoon red pepper flakes (I used more and added some dried chipotle flakes too)
1.5 pound Dungeness lump crab meat
1 cup grated Parmesan/Romano/Asiago blend
For lemon and garlic gremolata
2 tablespoons butter
2 cups Italian bread panko bread crumbs
1 clove garlic, minced
2 tablespoons Italian parsley, chopped
2 tablespoons lemon zest, from 1 medium lemon
Instructions
For crab spaghetti
Cook spaghetti noodles according to package directions. Drain and reserve 1 cup cooking water.
In large pan over medium high heat melt butter in olive oil. Add garlic and cook for 30 seconds, stirring constantly, until fragrant. Add white wine, lemon juice and red pepper flakes. Bring to boil and reduce to simmer and cook for 8 minutes. Add lump crab meat and hot spaghetti and stir to mix well. Add ½ cup of Parmesan and kosher salt; toss. Add ¼ cup of reserved cooking liquid at a time if the pasta needs more liquid. Top with Lemon and Garlic Gremolata and more Parmesan cheese and serve.
For lemon and garlic gremolata
In medium fry pan, melt butter over medium high heat. Add bread crumbs and kosher salt. Stir to combine in butter. Toast bread crumbs for about 3-5 minutes, stirring occassionally. Be careful so crumbs don’t burn. Remove hot bread crumbs from heat and add in garlic, parsley and lemon zest. Stir to combine and add to top of Crab Spaghetti.
Incredible....my 4 year old daughter said it was the best pasta she's ever had and though it won't help you shed weight, it was outstanding.
Crab Spaghetti with Lemon Gremolata
Ingredients
For crab spaghetti
1 pound spaghetti
6 tablespoons butter
3 tablespoons olive oil
2 cloves garlic, minced
¾ cup white wine, Chardonnay
1 lemon, juiced
½ teaspoon red pepper flakes (I used more and added some dried chipotle flakes too)
1.5 pound Dungeness lump crab meat
1 cup grated Parmesan/Romano/Asiago blend
For lemon and garlic gremolata
2 tablespoons butter
2 cups Italian bread panko bread crumbs
1 clove garlic, minced
2 tablespoons Italian parsley, chopped
2 tablespoons lemon zest, from 1 medium lemon
Instructions
For crab spaghetti
Cook spaghetti noodles according to package directions. Drain and reserve 1 cup cooking water.
In large pan over medium high heat melt butter in olive oil. Add garlic and cook for 30 seconds, stirring constantly, until fragrant. Add white wine, lemon juice and red pepper flakes. Bring to boil and reduce to simmer and cook for 8 minutes. Add lump crab meat and hot spaghetti and stir to mix well. Add ½ cup of Parmesan and kosher salt; toss. Add ¼ cup of reserved cooking liquid at a time if the pasta needs more liquid. Top with Lemon and Garlic Gremolata and more Parmesan cheese and serve.
For lemon and garlic gremolata
In medium fry pan, melt butter over medium high heat. Add bread crumbs and kosher salt. Stir to combine in butter. Toast bread crumbs for about 3-5 minutes, stirring occassionally. Be careful so crumbs don’t burn. Remove hot bread crumbs from heat and add in garlic, parsley and lemon zest. Stir to combine and add to top of Crab Spaghetti.
Incredible....my 4 year old daughter said it was the best pasta she's ever had and though it won't help you shed weight, it was outstanding.
Chemical X
Footballguy
so, for Xmas eve, I decided to the ole NY 7 fishes shtick.
-smoked whitefish
-fried calamari
-crab cakes
-shrimp cocktail
-bacon wrapped scallops
-shrimp/grouper/scallop ceviche
-crab legs for dinner
xmas will be lobster mac and cheese.
and I am jewish
-smoked whitefish
-fried calamari
-crab cakes
-shrimp cocktail
-bacon wrapped scallops
-shrimp/grouper/scallop ceviche
-crab legs for dinner
xmas will be lobster mac and cheese.
and I am jewish
heckmanm
Footballguy
Chemical X
Footballguy
I have never been into Sur la Table, but my wife recently told me that they offer cooking classes/workshops. So, I signed us up for the Date Night (their words, not mine) - Passport to Tuscany class. Looks like 2-2.5 hrs. $79-/pp. They also offer a Mexican Street taco class..............hmmmm.
just an FYI.
just an FYI.
Binky The Doormat
Footballguy
strip steak on sale at local market with real butchers for $4.99/lb
going to buy a bunch and make thick sliced jerky.
going to buy a bunch and make thick sliced jerky.
General Malaise
Footballguy
Took a leftover, meaty ham bone from Xmas and snatched my neighbors prime rib bones from him before he tossed them out and threw them in the crock pot on low for 24 hours to make bone broth (with your standard fare of rough cut celery, carrots, onions, garlic, bay leaf and I added peppercorns, allspice berries and some dried chipotle flakes because I like a little heat).
With the bone broth, I made the following soup, which was the hit of New Years:
GM's Ham & Bean Soup
½ Pound Navy Beans
½ Pound Kidney Beans
[SIZE=11pt]I quick-soaked these - put them in a pot, covered with 2 inches of water, brought them to a boil and then turned off heat, covered and let them sit for an hour.[/SIZE]
1 TBSP Olive Oil
8 Cups Broth or Stock
All the leftover ham you have left, diced up
2 Carrots
2 Celery Stalks
3 Cloves Garlic minced
1 Yellow Onion
1 Sweet potato peeled and diced
1 Russet potato peeled and diced
1 bay leaf
[SIZE=11pt]Seasonings – pinch of each: Pepper, Tony’s, Smoked Paprika, Cumin, Coriander, Allspice, Cayenne
Herbs – pinch of each: Oregano, Parsley, Thyme[/SIZE]
[SIZE=11pt]After quick-soaking your beans, drain them in a colander and give them a rinse. In the pan you used for the beans, heat the oil and add all your veggies. Season a bit with Tony’s and pepper as you do. Cook them for about 5-7 minutes on medium high heat. SLOOOOOOOOWLY add in your broth or stock, letting it work with the veggies. Once all 8 cups are in, add your beans and the rest of your seasonings and herbs. Bring to a boil, stirring often. Then, reduce heat to a simmer and cover for an hour. After an hour, remove the lid and using a potato masher, crush and mash the beans and veggies, which will add a wonderful, smooth texture to your soup. Simmer for another half hour uncovered and mash at will. Finally, add all your ham and simmer for another 30 minutes until heated through. [/SIZE]
With the bone broth, I made the following soup, which was the hit of New Years:
GM's Ham & Bean Soup
½ Pound Navy Beans
½ Pound Kidney Beans
[SIZE=11pt]I quick-soaked these - put them in a pot, covered with 2 inches of water, brought them to a boil and then turned off heat, covered and let them sit for an hour.[/SIZE]
1 TBSP Olive Oil
8 Cups Broth or Stock
All the leftover ham you have left, diced up
2 Carrots
2 Celery Stalks
3 Cloves Garlic minced
1 Yellow Onion
1 Sweet potato peeled and diced
1 Russet potato peeled and diced
1 bay leaf
[SIZE=11pt]Seasonings – pinch of each: Pepper, Tony’s, Smoked Paprika, Cumin, Coriander, Allspice, Cayenne
Herbs – pinch of each: Oregano, Parsley, Thyme[/SIZE]
[SIZE=11pt]After quick-soaking your beans, drain them in a colander and give them a rinse. In the pan you used for the beans, heat the oil and add all your veggies. Season a bit with Tony’s and pepper as you do. Cook them for about 5-7 minutes on medium high heat. SLOOOOOOOOWLY add in your broth or stock, letting it work with the veggies. Once all 8 cups are in, add your beans and the rest of your seasonings and herbs. Bring to a boil, stirring often. Then, reduce heat to a simmer and cover for an hour. After an hour, remove the lid and using a potato masher, crush and mash the beans and veggies, which will add a wonderful, smooth texture to your soup. Simmer for another half hour uncovered and mash at will. Finally, add all your ham and simmer for another 30 minutes until heated through. [/SIZE]
