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The FBG's Kitchen Blog

Clearly many of us are obsessed with food & love talking about it here. The amount of food topics discussed here is a bit overwhelming and quite hard to search for imho.

I've started a blog documenting our recipes & general knowledge thrown out here in the FFA and could use some help. I'm happy to let this die if nobody is interested, but I had fun playing with it yesterday....but realized if I were to go much further I would need some help from y'all.

Anybody want to be an admin and help me add content?

Got any content you want to share?

Feel free to add recipes here or send me a pm. Pics are great too.

Thanks in advance.

Tipsy

:blackdot: Great idea, tipsy.

Black Eyed Joe's Salsa

Into a food processor or blender put:

1 can of whole tomatoes (28oz) (make sure it’s just plain whole tomatoes – no basil or Italian spices added)

Juice of 2 limes

½ of a purple onion chopped

1 clove of garlic chopped

½ bunch of cilantro chopped

1 jalapeno pepper seeded and chopped

1 serrano pepper seeded and chopped (juggle peppers however you like – more or less)

1 teaspoon white sugar

1 tablespoon honey

½ tablespoon of olive oil

¼ teaspoon cumin

¼ teaspoon kosher salt

¼ teaspoon fresh ground black pepper

Chop to whatever consistency you like your salsa.

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In my opinion I make the best poached salmon out there.It needs no additional toppings when cooked, it's perfectly flavored.Use a good sized stainless steel frying panFill pan halfway with white wine, fill the other half with chicken stock. Squeeze the juice of two lemons into it and leave the rinds behind in the pan, add FRESH dill. Add black peppercorns.Add your salmon and bring to a boil (I would say bring to a soft bubble, not a rapid boil). Reduce heat and put the cover on. Poach for about 12-15 minutes.Comes out perfect every time with so much flavor.

Added. Nice and simple.....sounds good.
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Added a few more so far this morning.

The Fanatic potentially has the most recipes & cooking techniques posted here at FBG's, but most of them are photo essays that don't easily transfer. I simply don't have enough time to post all of his pics (which requires me downloading them and then uploading them to my photo hosting site and then linking them in the individual post) so I have decided to add a link to his grillin fools site and encourage him to add his own content here when time permits.

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Added a few more so far this morning.The Fanatic potentially has the most recipes & cooking techniques posted here at FBG's, but most of them are photo essays that don't easily transfer. I simply don't have enough time to post all of his pics (which requires me downloading them and then uploading them to my photo hosting site and then linking them in the individual post) so I have decided to add a link to his grillin fools site and encourage him to add his own content here when time permits.

:unsure: to Fanatic- I just saw the Grillinfools link a couple days ago and have spent a solid hour there since in preparation for the holiday weekend. Great stuff there. Planning to try one of the salsas on the new FBG site while cooking out as well. Good material all around here.
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And I need Megla's recipe book now. Looking through his food porn photo album is making me hungry. His mac n cheese just made me drool a little.

If that is the "Alien" Mac n Cheese it is insanely good and highly recommended. Might make some this weekend.
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And I need Megla's recipe book now. Looking through his food porn photo album is making me hungry. His mac n cheese just made me drool a little.

If that is the "Alien" Mac n Cheese it is insanely good and highly recommended. Might make some this weekend.
Maybe it was....But i just added that alien mac. Is that guy a fbg? I'm not a huge fan of ripping right from another site, but goodness that was too tasty looking to let slide.
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Use this recipe often (minus the honey). My next favorite is watermelon salsa.

Don't leave us hanging like that Osaurus. Scoop on the watermelon salsa?

J

Apologies. Recipe is very easy (all prep).

Watermelon Salsa

3 cups seedless watermelon (finely chopped).

2 jalapeno peppers (finely choped) - use whatever heat pepper you care for.

1/3 cup cilantro - I chop the top of a whole bunch if I don't have another dish that needs it.

1/4 cup lime juice - I usually squeeze 2 limes in it

1/4 cup minced red onion - I chop 1/2 medium sized red onion.

Salt and pepper to taste.

The trick with this salsa (it's really not that bad), is to fold the watermelon into the rest of the ingredients as the final step. If you mix it a lot, it will become watermelon mush (after all watermelon is mostly water). Don't over-mix it either. Play with the ingredients as much as you like too. It is a very lovely salsa in the summer or any time in Florida.

I have a really good pineapple salsa recipe too (I have to find it). Never thought I would be into fruit salsas, but they are amazingly good.

ETA: I also have a really good classic potato/chicken salad that is not sweet tasting and is not heavily saturated in mayo if anyone's interested.

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Use this recipe often (minus the honey). My next favorite is watermelon salsa.

Don't leave us hanging like that Osaurus. Scoop on the watermelon salsa?

J

Apologies. Recipe is very easy (all prep).

Watermelon Salsa

3 cups seedless watermelon (finely chopped).

2 jalapeno peppers (finely choped) - use whatever heat pepper you care for.

1/3 cup cilantro - I chop the top of a whole bunch if I don't have another dish that needs it.

1/4 cup lime juice - I usually squeeze 2 limes in it

1/4 cup minced red onion - I chop 1/2 medium sized red onion.

Salt and pepper to taste.

The trick with this salsa (it's really not that bad), is to fold the watermelon into the rest of the ingredients as the final step. If you mix it a lot, it will become watermelon mush (after all watermelon is mostly water). Don't over-mix it either. Play with the ingredients as much as you like too. It is a very lovely salsa in the summer or any time in Florida.

I have a really good pineapple salsa recipe too (I have to find it). Never thought I would be into fruit salsas, but they are amazingly good.

ETA: I also have a really good classic potato/chicken salad that is not sweet tasting and is not heavily saturated in mayo if anyone's interested.

Added

This reminds me of the FFA assisted drink creation I am running again at Dante's. Fresh squeezed lemonade & watermelon juice with vodka and simple syrup. Throw on a splash of oj for more backbone. This drink is dominating my summer alcohol sales....including wines.

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Use this recipe often (minus the honey). My next favorite is watermelon salsa.

Don't leave us hanging like that Osaurus. Scoop on the watermelon salsa?

J

Apologies. Recipe is very easy (all prep).

Watermelon Salsa

3 cups seedless watermelon (finely chopped).

2 jalapeno peppers (finely choped) - use whatever heat pepper you care for.

1/3 cup cilantro - I chop the top of a whole bunch if I don't have another dish that needs it.

1/4 cup lime juice - I usually squeeze 2 limes in it

1/4 cup minced red onion - I chop 1/2 medium sized red onion.

Salt and pepper to taste.

The trick with this salsa (it's really not that bad), is to fold the watermelon into the rest of the ingredients as the final step. If you mix it a lot, it will become watermelon mush (after all watermelon is mostly water). Don't over-mix it either. Play with the ingredients as much as you like too. It is a very lovely salsa in the summer or any time in Florida.

I have a really good pineapple salsa recipe too (I have to find it). Never thought I would be into fruit salsas, but they are amazingly good.

ETA: I also have a really good classic potato/chicken salad that is not sweet tasting and is not heavily saturated in mayo if anyone's interested.

Added

This reminds me of the FFA assisted drink creation I am running again at Dante's. Fresh squeezed lemonade & watermelon juice with vodka and simple syrup. Throw on a splash of oj for more backbone. This drink is dominating my summer alcohol sales....including wines.

I had this watermelon/vodka slush drink last time I was in Vegas that was out of this world. The salsa reminds me of it with just a little more crunch. Your drink sounds awesome.
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Awesome...I will try and post the chicken chili recipe this weekend (I think I finally have it perfected) and also a good pork tenderloin marinade (bourbon, soy, and brown sugar are the main parts of it).

Ive bookmarked Steelnation's Chicken Tortilla Soup.

Though, I would suggest to him to use the little tortilla chip strip things if you can find them.

I could never find them and noticed they were in boxes and bags in the produce area at my Kroger near the dried chili pods.

ETA: There are plenty of roast recipes in there too which I have tried similar things...but the best one I have made uses this "better than bouillon" paste that makes an outstanding beef base...they also have one for chicken stock and its very good too. But sadly, I have not seen it the last few times I have been shopping. Will have to try publix as I don't seem to be finding it at Kroger anymore.

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Awesome...I will try and post the chicken chili recipe this weekend (I think I finally have it perfected) and also a good pork tenderloin marinade (bourbon, soy, and brown sugar are the main parts of it).

Ive bookmarked Steelnation's Chicken Tortilla Soup.

Though, I would suggest to him to use the little tortilla chip strip things if you can find them.

I could never find them and noticed they were in boxes and bags in the produce area at my Kroger near the dried chili pods.

ETA: There are plenty of roast recipes in there too which I have tried similar things...but the best one I have made uses this "better than bouillon" paste that makes an outstanding beef base...they also have one for chicken stock and its very good too. But sadly, I have not seen it the last few times I have been shopping. Will have to try publix as I don't seem to be finding it at Kroger anymore.

Buy a package of corn tortillas

Cut them into strips

Heat canola or veg oil

Drop in hot oil

Let them cook for a minute or when they begin to get slightly brown

With a slotted spoon scoop out tort strips and place on paper towels

You can even salt / pepper / season spice them and not only go great in a tortilla soup but if you cut them into triangles they make excellent chips for salsa and guacamole.

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Awesome...I will try and post the chicken chili recipe this weekend (I think I finally have it perfected) and also a good pork tenderloin marinade (bourbon, soy, and brown sugar are the main parts of it).

Ive bookmarked Steelnation's Chicken Tortilla Soup.

Though, I would suggest to him to use the little tortilla chip strip things if you can find them.

I could never find them and noticed they were in boxes and bags in the produce area at my Kroger near the dried chili pods.

ETA: There are plenty of roast recipes in there too which I have tried similar things...but the best one I have made uses this "better than bouillon" paste that makes an outstanding beef base...they also have one for chicken stock and its very good too. But sadly, I have not seen it the last few times I have been shopping. Will have to try publix as I don't seem to be finding it at Kroger anymore.

Buy a package of corn tortillas

Cut them into strips

Heat canola or veg oil

Drop in hot oil

Let them cook for a minute or when they begin to get slightly brown

With a slotted spoon scoop out tort strips and place on paper towels

You can even salt / pepper / season spice them and not only go great in a tortilla soup but if you cut them into triangles they make excellent chips for salsa and guacamole.

That is what I have done before when I could never find the ones already done.

Had seen Emeril do it a time or two.

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Panko and Parm Oven-Fried Chicken

I grew up in Texas so anything "fried" in the oven isn't considered fried or as good as actual fried chicken. While this is a slight variation, this dish rocks from my parents to my two small children (who are finicky).

Ingredients:

5 to 8 chicken thighs

5 T Butter (melted)

3 T mustard (I prefer Grey Pupon but spicy or grainy is fine just not the regular bright yellow)

2 t Honey

1/4 t garlic powder

1 1/4 C Panko bread crumbs

1/3 C Shredded Parmesan cheese

3/4 t salt

1/4 t pepper

Heat oven to 400° and line your baking pan with tinfoil and lightly grease with oil.

Pat dry chicken so they aren't wet and sprinkle with salt and pepper.

Combine the melted butter with mustard, honey, and garlic powder in a bowl.

In another bowl, combine the panko crumbs with shredded Parmesan, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

Brush chicken thighs with the butter and mustard mixture then press all sides in the panko mixture to coat thoroughly.

Place on prepared baking sheet.

Bake for 40 to 50 minutes, or until juices run clear when pierced with a fork.

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Added a few more so far this morning.The Fanatic potentially has the most recipes & cooking techniques posted here at FBG's, but most of them are photo essays that don't easily transfer. I simply don't have enough time to post all of his pics (which requires me downloading them and then uploading them to my photo hosting site and then linking them in the individual post) so I have decided to add a link to his grillin fools site and encourage him to add his own content here when time permits.

We have been doing more to make them more quantitative and not so photo reliant. If I can cut and paste from my editing page on my site, I can add some mad content pretty quickly. If not I'm gonna have to upload each pic one by one and that will be the suck... Well, not the uploading, but the resizing to fit in the column...
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Added a few more so far this morning.The Fanatic potentially has the most recipes & cooking techniques posted here at FBG's, but most of them are photo essays that don't easily transfer. I simply don't have enough time to post all of his pics (which requires me downloading them and then uploading them to my photo hosting site and then linking them in the individual post) so I have decided to add a link to his grillin fools site and encourage him to add his own content here when time permits.

:P to Fanatic- I just saw the Grillinfools link a couple days ago and have spent a solid hour there since in preparation for the holiday weekend. Great stuff there. Planning to try one of the salsas on the new FBG site while cooking out as well. Good material all around here.
Thanks... I appreciate it...
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Football Sunday Snack

1 loaf Roasted garlic bread (Sourdough bread w/ roasted garlic baked right in it...or just a reg. loaf of sourdough)

1 apple

goat cheese

1/2cup simple syrup

8-10 dried apricots (or you can use other dried fruits here)

1/2cup toasted walnuts

Put the simple syrup, apricots and walnuts in a food processor and make your homemade jam. You want the texture still chunky, but not overly so.

Drizzle olive oil on the bread and toast under the broiler. Meanwhile, take an apple, and cut it into 1/4's and then slice thin.

Once the bread is toasted, spread a thin layer of goat cheese on it, followed by a thin layer of your homemade apricot jam, then place 3-4 apple slices on each piece of toast.

Enjoy!

There is no better treat to have early in the morning when you're getting ready to watch the games that day! :P This is our weekly treat only during football season!

YWIA!

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I have tons of recipes so if you want something specific I would be happy to try to track it down. Here is one I have been making lately and I love it. Risotto can be a bit of a pain in the neck to make, but it's worth it.

Creamy Seafood Risotto

Ingredients

3 cups bottled clam juice

2 1/2 cups water

2 tablespoons extra-virgin olive oil

1 small onion, finely chopped

Salt and freshly ground pepper

1 1/2 cups arborio rice (10 ounces)

Pinch of saffron threads

1/2 cup dry white wine

1 tablespoon unsalted butter

1 shallot, minced

1/2 pound cooked shrimp, cut into thirds

1/2 pound lump crab meat, picked over

2 tablespoons chopped flat-leaf parsley

1/2 cup mascarpone cheese

Directions

In a medium saucepan, combine the clam broth and water and bring to a simmer. Keep warm.

In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook for 1 minute, stirring to thoroughly coat. Crumble the saffron into the wine and add it to the rice. Cook, stirring until the wine is absorbed. Add 1 cup of the warm clam juice and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the juice 1/2 cup at a time, and stirring constantly until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper.

Melt the butter in a large skillet. Add the shallot and cook over moderate heat until softened, about 2 minutes. Add the shrimp and crab and cook until just heated through. Scrape the seafood into the risotto and stir in the parsley and mascarpone. Serve immediately.

One note - I have found it's better to follow the rice to liquid ratio on the rice package so if it's different than in this recipe, follow what the rice label says over this.

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Cuban Black Beans and Yellow Rice

2 pkgs dried black beans - prepared (using vegetable broth instead of water if available)

3 large onions - chopped

3 bell peppers - chopped

1 ball garlic - minced

1 (8 0z.) bottle Oilve oil + enough to saute pepper and onions

12 oz. can tomato paste

2 pkgs Saffron rice - prepared (use a little extra saffron if available)

Saute bell peppers in olive oil over medium heat until tender

Add onions to peppers and saute until almost transparent

Add garlic to onions/peppers cooking until garlic is softened but not brown

Stir pepper/onion/garlic mixture into beans along with 8 oz. of olive oil and tomato paste

Simmer beans for additional 30-40 minutes stirring carefully

Salt and pepper to taste

Serve over rice.

This, garlic bread, salad and flan were a weekly fixture growing up.

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Cuban Black Beans and Yellow Rice 2 pkgs dried black beans - prepared (using vegetable broth instead of water if available)3 large onions - chopped3 bell peppers - chopped1 ball garlic - minced1 (8 0z.) bottle Oilve oil + enough to saute pepper and onions12 oz. can tomato paste2 pkgs Saffron rice - prepared (use a little extra saffron if available)Saute bell peppers in olive oil over medium heat until tenderAdd onions to peppers and saute until almost transparentAdd garlic to onions/peppers cooking until garlic is softened but not brownStir pepper/onion/garlic mixture into beans along with 8 oz. of olive oil and tomato pasteSimmer beans for additional 30-40 minutes stirring carefullySalt and pepper to tasteServe over rice.This, garlic bread, salad and flan were a weekly fixture growing up.

Awesome....I was just about to start some black beans today. I'll add chicken to this me thinks since I have some leftovers.All recipes above this post have been added. Keep it up guys. And submit as many as you want RC94.
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I know the trend for mac and cheese it seems is to go with the super rich, decadent style with a boat load of heavy cream and butter. I find those taste great for a bite or two but are just way too heavy for a side. Mac and cheese doesn't have to be 900 calories a serving to taste great. I like this a lot better.

My go to Macaroni and Cheese is a more classic recipe from Cooks Illustrated I just slightly tweaked and added a few strips of bacon.

Joe's Classic Mac and Cheese

Bread Crumb Topping

6 slices white sandwich bread (good-quality, about 6 ounces), torn into rough pieces

3 tablespoons unsalted butter (cold), cut into 6 pieces

(note to mix it up, you can sub the cheddar goldfish crackers slightly broken up for the bread to make the topping)

Pasta and Cheese

1 pound elbow macaroni

1 tablespoon table salt

5 tablespoons unsalted butter

6 tablespoons all-purpose flour

1 1/2 teaspoons powdered mustard

5 cups milk (see note)

8 ounces Monterey Jack cheese , shredded (2 cups)

8 ounces sharp cheddar cheese , shredded (2 cups)

1 teaspoon table salt

4 slices bacon cooked and chopped up

Instructions

1. For the bread crumbs: Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside.

2. For the pasta and cheese: Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.

3. In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in bacon pieces, cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.

4. Transfer mixture to broiler-safe 9-by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.

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Bunch of Chili recipes added today. And I don't want y'all to miss this one:

Tipsy’s Best Collard Greens Ever

(For a rather large batch….about half a case of greens)

Greens stemmed & washed

2 onions diced

2 cups bacon pieces chopped

Saute them together

Add ham hock

Add

3 cups apple cider vin

2 cups sugar

1 cup chix stock

S&P

Cook until “not chewy”

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THis is my take on a Mexican Shrimp Cocktail

3# Gulf shrimp (NOT farm raised), boiled in crab boil or poached in white wine (gerwurtztraminer preferred) and diced into 1/2" pieces

2 Large Avocados diced

2 bunches scallions, diced

1 Large Cucumber, diced

3 Fresh Tomatoes, seeded and diced

1 Cup Catsup

1 Cup Salsa

I Bunch Cilantro, chopped

~3-8 Fresh Serranos, sliced thin

3-5 Fresh Jalapenos, 1/8" dice

16 oz clam juice

4-5 fresh limes (squeezed)

4 ears fresh corn, cooked and kernels removed

Salt to taste (1-2 t)

Dice/chop all your everything, except avocados while cooking your shrimp.

Mix everything EXCEPT AVOCADOS into a large bowl and let sit at least 3-4 hours in the fridge.

Dice avocados and gently fold into mixture. You want to make sure to keep them in 1/2" chunks.

Refrigerate up to 5 days. it gets better everyday.

The catsup is important. If you omit it, be sure to add a little sugar or honey, as the sweet/hot kick, with the creamy avocado is what makes this recipe sing.

Serve with crackers or tortilla chips.

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Stir fried greens and Bacon

2 bunches fresh greens (Collard, Mustard, Turnip), chopped or julienned

8 slices thick cut bacon, cut into half inch pieces.

Fry diced bacon in a large pan until crisp. Leave the bacon and the grease in the pan and tunr it up high

Dump in the green and stir fry 2-3 minutes, keep stirring over high heat to avoid scorching or burning

Add salt to taste

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Easy Homemade Blue Cheese Dressing

2 cups mayo

1.5 cups buttermilk

1/2 lb Bleu cheese crumbled (the better the cheese, the better the dressing)

2 T Onion Powder

1.5 T Fresh ground black pepper

1t salt

1 T Dry Mustard

Use a whisk to mix all ingredients together before adding crumbled cheese. Keeps in the fridge up to 2-3 weeks.

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Spicy Louie/Remoulade/1000 Island type Dressing

THis goes great on about any type salad, especially with seafood. Also works well used like a tartar sauce with fried seafood or crab cakes

2 c mayo

1 c buttermilk

1 c catsup

2 T Onion Powder

1 t frsh black pepper

2 T Thai Chili paste (more or less depending on your heat tolerance)

1/2 c bread and butter pickles (fine dice)

1/2 cup Kosher Dill Pickles (Fine dice)

I med onion (Fine dice)

2 Fresh Jalapenos, seeded and fine dice

2 Pickled jalepenos (fine dice)

2 t anchovy paste or 2 minced anchovies (optional)

2 lemons (juiced)

Mix everything up until smooth and refrigerate. Lasts 2-3 weeks

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Waffles

I really haven't had a better waffle than this, in a restaurant or from other recipes I've tried.

Ingredients

1 1/3 C flour

4 t baking powder

1/2 t salt

2 t sugar

2 eggs, separated

1/2 C butter, melted

1 3/4 C milk

Follow these steps:

1. Whisk together all dry ingredients in a large bowl.

2. Separate eggs, adding the yolks to the dry ingredient mixture, and placing the whites in a small mixing bowl.

3. Beat whites (I use a hand mixer on high) until moderately stiff; set aside.

4. Add milk and melted butter to dry ingredient mixture and blend. Don't over mix, lumps are fine!

5. Fold stiff egg whites into mixture.

6. Ladle mixture into hot waffle iron and cook.

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Bunch of Chili recipes added today. And I don't want y'all to miss this one:Tipsy’s Best Collard Greens Ever(For a rather large batch….about half a case of greens)Greens stemmed & washed2 onions diced2 cups bacon pieces choppedSaute them togetherAdd ham hockAdd3 cups apple cider vin2 cups sugar1 cup chix stockS&PCook until “not chewy”

Thanks tipsy. Questions:How many bunches of greens is half a case?What do you cook these in? Saute the onions and bacon and greens in a giant stockpot? Or in a pan and then transfer over to stockpot?How much do you saute before adding the cider and chicken stock?How long do you normally saute onions, bacon, greens for?After you add the liquid and sugar, what heat do you use? How long do they normally take to be "not chewy"?J
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Yeah, I bake scones.

These rock. If you think you don't like scones because they're too dull / dry / hard / dense, then you need to try these. Not as easy as apple turnovers, but not hard either. A little messy to make with the dough. Key is using frozen butter and grating it on a box grater. The recipe is from Cooks Illustrated (by far my favorite online source - highly recommend a subscription if you're into cooking at all) and it's the best I've found. Buttery and moist and loaded with blueberries. Make these and you'll be a hero in the morning.

J

Blueberry Scones

Makes 8. Published July 1, 2007.

It is important to work the dough as little as possible—work quickly and knead and fold the dough only the number of times called for. The butter should be frozen solid before grating. In hot or humid environments, chill the flour mixture and workbowls before use. While the recipe calls for 2 whole sticks of butter, only 10 tablespoons are actually used (see step 1). If fresh berries are unavailable, an equal amount of frozen berries (do not defrost) can be substituted. An equal amount of raspberries, blackberries, or strawberries can be used in place of the blueberries. Cut larger berries into 1/4- to 1/2-inch pieces before incorporating. Refrigerate or freeze leftover scones, wrapped in foil, in an airtight container. To serve, remove foil and place scones on a baking sheet in a 375-degree oven. Heat until warmed through and recrisped, 8 to 10 minutes if refrigerated, 16 to 20 minutes if frozen. See final step for information on making the scone dough in advance.

Ingredients

16 tablespoons unsalted butter (2 sticks), frozen whole (see note above)

1 1/2 cups fresh blueberries (about 7 1/2 ounces), picked over (see note)

1/2 cup whole milk

1/2 cup sour cream

2 cups unbleached all-purpose flour (10 ounces), plus additional for work surface

1/2 cup sugar (3 1/2 ounces), plus 1 tablespoon for sprinkling

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon table salt

1 teaspoon grated lemon zest

1. Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter. Following photo at left, grate unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons). Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place blueberries in freezer until needed.

2. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.

3. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.

4. Roll dough into approximate 12-inch square. Following illustrations, fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.

5. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.

6. Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.

To Make Ahead:

After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 6. For frozen scones, heat oven to 375 degrees, follow directions in step 6, and extend cooking time to 25 to 30 minutes.

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Yeah, I bake scones.

These rock. If you think you don't like scones because they're too dull / dry / hard / dense, then you need to try these. Not as easy as apple turnovers, but not hard either. A little messy to make with the dough. Key is using frozen butter and grating it on a box grater. The recipe is from Cooks Illustrated (by far my favorite online source - highly recommend a subscription if you're into cooking at all) and it's the best I've found. Buttery and moist and loaded with blueberries. Make these and you'll be a hero in the morning.

J

Blueberry Scones

Makes 8. Published July 1, 2007.

It is important to work the dough as little as possible—work quickly and knead and fold the dough only the number of times called for. The butter should be frozen solid before grating. In hot or humid environments, chill the flour mixture and workbowls before use. While the recipe calls for 2 whole sticks of butter, only 10 tablespoons are actually used (see step 1). If fresh berries are unavailable, an equal amount of frozen berries (do not defrost) can be substituted. An equal amount of raspberries, blackberries, or strawberries can be used in place of the blueberries. Cut larger berries into 1/4- to 1/2-inch pieces before incorporating. Refrigerate or freeze leftover scones, wrapped in foil, in an airtight container. To serve, remove foil and place scones on a baking sheet in a 375-degree oven. Heat until warmed through and recrisped, 8 to 10 minutes if refrigerated, 16 to 20 minutes if frozen. See final step for information on making the scone dough in advance.

Ingredients

16 tablespoons unsalted butter (2 sticks), frozen whole (see note above)

1 1/2 cups fresh blueberries (about 7 1/2 ounces), picked over (see note)

1/2 cup whole milk

1/2 cup sour cream

2 cups unbleached all-purpose flour (10 ounces), plus additional for work surface

1/2 cup sugar (3 1/2 ounces), plus 1 tablespoon for sprinkling

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon table salt

1 teaspoon grated lemon zest

1. Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter. Following photo at left, grate unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons). Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place blueberries in freezer until needed.

2. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.

3. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.

4. Roll dough into approximate 12-inch square. Following illustrations, fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.

5. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.

6. Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.

To Make Ahead:

After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 6. For frozen scones, heat oven to 375 degrees, follow directions in step 6, and extend cooking time to 25 to 30 minutes.

I have two enormous bags of frozen blueberries in my freezer from this summer. Going to give this one a shot. :)
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CINNAMON TOAST

Toast some thin-sliced Pepperidge Farm or Arnold bread

Put on some butter

Sprinkle with one part cinnamon and three parts sugar

Put bread under the broiler until it starts to bubble

Eat HOT

SCRAMBLED EGGS

4 tablespoons cold unsalted butter, divide into pieces

8 to 10 eggs

1/4 teaspoon salt

pinch of pepper

Bring water to a boil in the bottom of the double boiler and melt 2 tablespoons of the butter in the top. When butter is melted, use a fork or wire whisk to beat the eggs in a bowl with the salt and pepper until the yolks and whites are absolutely homogenized. This is essential for the creamy finished procduct but don't overbeat; treat the eggs the way you would if you were making an omelet.

Pour the beaten eggs into the butter, then stir and stir and stir slowly but all the time using a wooden spoon. After about 5 or 6 minutes, when nothing seems to be going on, the eggs will suddely begin to thicken. When that happends, keep stirring, a little faster - the eggs have to be really stretched for another minute or two.

When the eggs are the texture you want - I like them custardy and creamy - remove them from the heat and stir in the remaining 2 talbespoons of cold butter. This will stop the cooking. Season to taste and serve right away. If the eggs get cold, they get stiff and lose their creaminess.

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Yeah, I bake scones.

These rock. If you think you don't like scones because they're too dull / dry / hard / dense, then you need to try these. Not as easy as apple turnovers, but not hard either. A little messy to make with the dough. Key is using frozen butter and grating it on a box grater. The recipe is from Cooks Illustrated (by far my favorite online source - highly recommend a subscription if you're into cooking at all) and it's the best I've found. Buttery and moist and loaded with blueberries. Make these and you'll be a hero in the morning.

J

Blueberry Scones

Makes 8. Published July 1, 2007.

It is important to work the dough as little as possible—work quickly and knead and fold the dough only the number of times called for. The butter should be frozen solid before grating. In hot or humid environments, chill the flour mixture and workbowls before use. While the recipe calls for 2 whole sticks of butter, only 10 tablespoons are actually used (see step 1). If fresh berries are unavailable, an equal amount of frozen berries (do not defrost) can be substituted. An equal amount of raspberries, blackberries, or strawberries can be used in place of the blueberries. Cut larger berries into 1/4- to 1/2-inch pieces before incorporating. Refrigerate or freeze leftover scones, wrapped in foil, in an airtight container. To serve, remove foil and place scones on a baking sheet in a 375-degree oven. Heat until warmed through and recrisped, 8 to 10 minutes if refrigerated, 16 to 20 minutes if frozen. See final step for information on making the scone dough in advance.

Ingredients

16 tablespoons unsalted butter (2 sticks), frozen whole (see note above)

1 1/2 cups fresh blueberries (about 7 1/2 ounces), picked over (see note)

1/2 cup whole milk

1/2 cup sour cream

2 cups unbleached all-purpose flour (10 ounces), plus additional for work surface

1/2 cup sugar (3 1/2 ounces), plus 1 tablespoon for sprinkling

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon table salt

1 teaspoon grated lemon zest

1. Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter. Following photo at left, grate unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons). Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place blueberries in freezer until needed.

2. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.

3. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.

4. Roll dough into approximate 12-inch square. Following illustrations, fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.

5. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.

6. Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.

To Make Ahead:

After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 6. For frozen scones, heat oven to 375 degrees, follow directions in step 6, and extend cooking time to 25 to 30 minutes.

I have two enormous bags of frozen blueberries in my freezer from this summer. Going to give this one a shot. :thumbup:
Frozen blueberries work great - that's what I used here. Let us know how it goes. If I had any tips, it would be to work as quickly as you can once you start mixing the ingredients. You want the butter to melt as little as possible while you're mixing things up. And even if they dont' look pretty, they'll taste good.

J

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Bunch of Chili recipes added today. And I don't want y'all to miss this one:Tipsy’s Best Collard Greens Ever(For a rather large batch….about half a case of greens)Greens stemmed & washed2 onions diced2 cups bacon pieces choppedSaute them togetherAdd ham hockAdd3 cups apple cider vin2 cups sugar1 cup chix stockS&PCook until “not chewy”

Thanks tipsy. Questions:How many bunches of greens is half a case?What do you cook these in? Saute the onions and bacon and greens in a giant stockpot? Or in a pan and then transfer over to stockpot?How much do you saute before adding the cider and chicken stock?How long do you normally saute onions, bacon, greens for?After you add the liquid and sugar, what heat do you use? How long do they normally take to be "not chewy"?J
6-10 bunches.Water.Yes on the saute. One pot method. Cider, stock, water, and greens all go in pot after onions are nearly translucent. Bacon should be a touch underdone. Should only take about 5 minutes.High heat at first, to a boil, then down to a low boil.
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Perfect Risotto. I honestly have had risotto cooked a few different ways. Is it supposed to have a bit of a bite to it like under cooked pasta, or is it supposed to be completely mushy and without form?

There is a moment where arborio rice gives up its starch all at once & that is the point perfect. there are two ways to most consistently achieve this:- before beginning, toast the rice dry til u get the lightest bit of color from it.- cook it with a woman. i started cooking seriously when i got old & fat enough not to be able to seal a deal on the dance floor anymore. cooking YOUR recipe with a gal (either teaching or showing off) is the perfect way for a middle-aged single guy to show someone he's interested in that he will have the touch with her too. there are two things that especially impress them: flaming stuff (i recommend de-glazing your meat pan with vodka for the flash, then adding cream, capers, shallots to make a nice sauce) & risotto. since you spend about half an hr slowly working the rice until the precise moment it opens up, doing it together is a nice doppelganger for how u use your doppelganger. wikkid say check it.back later with some recipes, including the greatest 10-min recipe in the world.
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Bunch of Chili recipes added today. And I don't want y'all to miss this one:Tipsy’s Best Collard Greens Ever(For a rather large batch….about half a case of greens)Greens stemmed & washed2 onions diced2 cups bacon pieces choppedSaute them togetherAdd ham hockAdd3 cups apple cider vin2 cups sugar1 cup chix stockS&PCook until “not chewy”

Thanks tipsy. Questions:How many bunches of greens is half a case?What do you cook these in? Saute the onions and bacon and greens in a giant stockpot? Or in a pan and then transfer over to stockpot?How much do you saute before adding the cider and chicken stock?How long do you normally saute onions, bacon, greens for?After you add the liquid and sugar, what heat do you use? How long do they normally take to be "not chewy"?J
6-10 bunches.Water.Yes on the saute. One pot method. Cider, stock, water, and greens all go in pot after onions are nearly translucent. Bacon should be a touch underdone. Should only take about 5 minutes.High heat at first, to a boil, then down to a low boil.
Thanks. Not sure what you mean by "water". Where is water used?Once they get to a low boil, rough idea on time? J
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