My meatload recipe:
Tried it. Liked it.
The best chicken fajitas you will ever have:
Marinate 3 pounds of boneless, skinless chicken breats in
3/4 cups olive oil
Juice of 8 limes (or one of the small RealLime bottles)
4 teaspoons oregano
4 teaspoons black pepper
2 teaspoons white pepper
3 teaspoons salt
2 teaspons cumin
2-3 cloves of garlic
1/2 cup of fresh chopped cilantro
for at least 3 hours. Cook with fire.
Serve with yellow rice, onions and peppers, tortillas, shredded cheese and whatever other fixin's you want.
Cook with fire.
There is no substitute for food cooked in fire. When I was a little secret turchin, I used to visit my family in Poland, me and the boys would buil;d a fire on the side of the road and cook various sausages and potatoes in the fire. To this day, it was the best I have ever eaten. And I was not even close to where I am today as far as my ability to cook is concerned.
Fire. Except no substitute.
There is no substitute for food cooked in fire.
There truly isn't - something very primal about it that I dig immensely.
wow; coolness
Tried it. Liked it.My meatload recipe:
For a fancy little somthing to add to your table:
Mince a head of garlic, some fresh thyme, some fresh basil and some fresh flat leaf parsley. Using a fork, whip all of that, together with some fresh cracked black pepper, into a stick of unsalted sweet cream butter for a fancy restaurant feel at the dinner table.
Well, for the stuff part; anybody tried that Gilette Fusion razor? I got one free in the mail and that thing is the bomb; like totally awesome; I am sold; didnt peel my face off and left me smooth as silk. I been using a Gilette Atra II for decades, but that Fusion is the way to go now; am doing a test to see how many shaves I can get before it gets replaced; the thing looks intimidation; was afraid it would peel my boyish good looks off with them like 5 blades and all, but was good to go.
Well, for the stuff part; anybody tried that Gilette Fusion razor? I got one free in the mail and that thing is the bomb; like totally awesome; I am sold; didnt peel my face off and left me smooth as silk. I been using a Gilette Atra II for decades, but that Fusion is the way to go now; am doing a test to see how many shaves I can get before it gets replaced; the thing looks intimidation; was afraid it would peel my boyish good looks off with them like 5 blades and all, but was good to go.
No, but I use a Mach 3 Power, because I can buy the cheaper regular Mach 3 blades (it's the exact same blade). I go about 3-4 weeks on a blade, but I should change it twice that often.
Mince a head of garlic, some fresh thyme, some fresh basil and some fresh flat leaf parsley. Using a fork, whip all of that, together with some fresh cracked black pepper, into a stick of unsalted sweet cream butter for a fancy restaurant feel at the dinner table.
Place in freezer, slice into thin pieces, place in center of ground beef, shape beef around the butter into a patty, place on grill.
Best damn burger I ever had was made like that (thank you sweetie).
I am sold; didnt peel my face off and left me smooth as silk.
I go about 3-4 weeks on a blade, but I should change it twice that often.
I only get about two shaves from the Quattro before I have to pass it on to my wife for her legs. :( I do highly recommend Aveno Colloidal Oatmeal shave gel though. It is awesome, I won't ever go back. There is a product called "Coochie Cream" (yeah, yeah) for shaving other areas that works pretty well for your face as well.
Well, for the stuff part; anybody tried that Gilette Fusion razor? I got one free in the mail and that thing is the bomb; like totally awesome; I am sold; didnt peel my face off and left me smooth as silk. I been using a Gilette Atra II for decades, but that Fusion is the way to go now; am doing a test to see how many shaves I can get before it gets replaced; the thing looks intimidation; was afraid it would peel my boyish good looks off with them like 5 blades and all, but was good to go.
For what ever reason those Fusion blades go dull on me real quick. I prefer the Shick quattro.
Fire. Except no substitute.
yeah, did my second shave with it; felt a lot more dull; still close shave but think a third shave will be problematic; cost per shave might not beat my regular atraII with a new blade every time and just taking a bit more time to shave.
Mince a head of garlic, some fresh thyme, some fresh basil and some fresh flat leaf parsley. Using a fork, whip all of that, together with some fresh cracked black pepper, into a stick of unsalted sweet cream butter for a fancy restaurant feel at the dinner table.Place in freezer, slice into thin pieces, place in center of ground beef, shape beef around the butter into a patty, place on grill.
Best damn burger I ever had was made like that (thank you sweetie).
Oooh! That sounds goooood.
Duck, Duck, Delicious Burgers Recipe courtesy Michael Cohen, Los Angeles, CA
See this recipe on air Saturday Mar. 01 at 3:00 PM ET/PT.
Show: Ultimate Recipe Showdown
Episode: Ultimate Recipe Showdown: Burgers
Honey Plum Sauce:
1 cup pitted and chopped plums
1/4 cup honey
2 garlic cloves, minced
1 teaspoon minced fresh ginger
2 tablespoons rice wine vinegar
1 tablespoon hoisin sauce
1/2 teaspoon dried red pepper flakes
Salt
Freshly ground black pepper
Patties:
6 duck breasts
6 scallions, finely chopped
2 tablespoons finely chopped fresh cilantro leaves
1/4 teaspoon Chinese five-spice powder
1 1/2 teaspoons salt
Freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 onion rolls, sliced lengthwise
1 cup shredded napa cabbage
Prepare a medium-hot fire for both direct and indirect cooking in a charcoal grill with a cover, or preheat a gas grill to medium-high. If using charcoal, the coals should be placed so that they are under half of the rack, creating 2 zones: 1 hot and 1 mildly hot. If using a gas grill, follow manufacturer's instructions to create zones for both direct and indirect grilling. When the grill is hot, clean it with a wire brush. It does not need to be oiled at this time.
To make the honey plum sauce, combine the plums, honey, garlic, ginger, rice wine vinegar, hoisin sauce, and dried pepper flakes in a fireproof saucepan and place on the grill over medium-high heat. Bring to a boil and then place the saucepan to the side of the grill with indirect heat and simmer, covered, for 15 to 30 minutes, until the plums are completely cooked. Place the mixture in the bowl of a food processor or blender and puree until well combined. Season, to taste, with salt and pepper. Add more of any specific ingredient you feel necessary (e.g., honey, hoisin sauce).
To make the patties, remove the skin from the duck breasts. Place the duck breasts and 1 of the skins in the bowl of a food processor and pulse until well combined. Transfer the duck mixture to a large bowl. Add scallions, cilantro, five-spice powder, salt and pepper to the bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the onion rolls.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 3 minutes on each side. During the last few minutes of cooking, place the onion rolls, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, place a generous amount of the honey plum sauce on the cut side of the onion rolls. On the onion roll bottoms, place a patty and an equal amount of napa cabbage. Add the onion roll tops and serve.
Fire. Except no substitute.
Boricua Plantain Sandwich Recipe courtesy Ivan Aviles, Holtsville, NY
See this recipe on air Sunday Mar. 02 at 12:00 AM ET/PT.
Show: Ultimate Recipe Showdown
Episode: Ultimate Recipe Showdown: Comfort Foods
2 large green plantains (about 10 inches long and 2 to 3 inches wide)
Vegetable oil
Salt and freshly ground black pepper
Cajun Spice:
1 cup bread crumbs
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 tablespoon salt
1/4 cup paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1 tablespoon garlic powder
1 tablespoon onion powder
Cajun Steak:
4 (6-ounce) skirt steaks
6 ounces salted butter, melted
1 cup Cajun Spice
Chipolte Mayonnaise:
1 cup mayonnaise
1 teaspoon chipolte sauce
Crispy Fried Onions:
1/2 cup all-purpose flour
1 1/4 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch cayenne pepper
1 large Spanish onion
2 cups mixed shredded cheese (Monterey Jack and Cheddar)
Peel plantains, cut in half widthwise and then cut in half lengthwise.
In a large pot or deep-fryer preheat vegetable oil to 325 degrees F. Add the plantains to the oil and fry for 5 minutes. Remove them and place on a flat surface. Increase heat to 375 degrees F. With a metal flat spatula press down onto the plantains until they are flat, less than 1/4-inch. Using a knife to help scrape the plantain off the spatula, deep-fry the plantains again for 3 minutes. Pull them out and season both sides with salt and pepper.
Combine the bread crumbs, cayenne pepper, black pepper, salt, paprika, oregano, thyme, garlic powder, onion powder to create Cajun spice.
Dip each piece of steak into 4 ounces melted butter and then into the Cajun spice, covering both sides of the steak.
Spread the remaining melted butter onto a flat top grill or metal skillet, place the steak on top and cook on both sides until medium or preferred degree of doneness. After the steak is done slice it thin against the grain.
Combine the mayonnaise and chipolte sauce to create chipolte mayonnaise.
Onions: In a mixing bowl combine flour, salt, pepper, garlic powder, onion powder, and a pinch of cayenne pepper. Slice the onion very thinly. Place in the flour mixture. Squeeze the slices of onions as you are mixing them with the flour mixture. Shake off the excess flour.
Drop a little bit of onions into 375 degree F oil at a time to prevent them from sticking together. Cook for 1 minute and 30 seconds or until golden brown. Drain on paper towels.
Build a sandwich by layering 1 fried plantain, about 1 tablespoon chipolte mayonnaise (spread coast to coast on bottom plantain), sliced steak, and 1/3 cup of the shredded cheese. Place under the broiler for a minute or 2 or use the microwave to melt cheese. Then continue layering 1/2 cup of fried onion, 1 more tablespoon chipolte mayonnaise, spread coast to coast on top plantain, fried plantain. Cut sandwich in half before serving.
Fire. Except no substitute.
Soy Ginger Salmon
1 pound salmon fillets
1/3 cup brown sugar, divided
2 teaspoons lemon pepper, divided
1 teaspoon garlic powder, divided
1/3 cup low sodium soy sauce
1 tablespoon olive oil
1 (1 inch) piece fresh ginger root, minced
1/3 cup orange juice
DIRECTIONS
Rub salmon with about 1 tablespoon brown sugar. Lightly sprinkle with lemon pepper and garlic powder; rub seasoning into fish.
Into a small saucepan set over medium heat, pour soy sauce and olive oil. Stir in ginger and remaining brown sugar, lemon pepper, and garlic powder. Bring to a gentle simmer, stirring constantly until sugar has dissolved. Remove from heat, stir in orange juice.
Place fish and marinade into a resealable plastic bag, seal, and refrigerate overnight, or for at least 3 hours.
Preheat broiler. Place fish in a foil-lined baking pan. Reserve marinade.
Broil fish skin-side up, 2 minutes. Remove from oven, pull skin off with tongs. Baste with marinade, return to oven, and broil 2 minutes more. Turn fish, and broil until fish flakes easily, about 4 minutes. Remove from oven, and let sit 5 minutes before serving.
Shrimp Etoufee
1 cup butter
2 large white onions, chopped
6 stalks celery, chopped
3 cloves garlic, pressed
4 tablespoons all-purpose flour
5 pounds fresh shrimp, peeled, deveined and chopped
1 cup chopped fresh mushrooms
3 tablespoons paprika
salt to taste
ground black pepper to taste
crushed red pepper to taste
DIRECTIONS
In a large skillet, melt butter and saute onions, celery and garlic for about 45 minutes or until they are cooked down.
Stir in flour and cook briefly, do not brown. Stir in chopped shrimp and cook for 20 minutes.
Pour in 2 to 3 cups of water and mushrooms. Stir in paprika and season with salt, pepper and red pepper flakes. Cook for 30 minutes. Should be a thick and have a gravy-like consistency.
Lobster Thermidor
1 medium (1 1/2 pound) cooked lobster
2 tablespoons butter
1 shallot, finely chopped
1 3/8 cups fresh fish stock
1/4 cup white wine
1/4 cup double cream
1/2 teaspoon hot English mustard
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
salt and freshly ground black pepper to taste
1/4 cup freshly grated Parmesan cheese
DIRECTIONS
Cut the lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
Melt the butter in a large skillet over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
Preheat your oven's broiler.
Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top.
Broil for 3 to 4 minutes, just until golden brown. Serve immediately
Shrimp Etoufee
tease...
This one takes a buttload of cooking time but, oh my GOD! is it worth it.
Toulouse-Style Cassoulet
ACTIVE TIME: 2 HRS 30 MIN
TOTAL TIME: 7 HRS plus 2 days soaking and resting
SERVES: 10 TO 12
Although there are innumerable versions of cassoulet, most are based on a stew of white beans and
various forms of pork. The dish gets its name from the pot it's traditionally baked in, the cassole (see
Note), which is often shaped like a wide inverted cone to insure the greatest amount of luscious crust.
This version includes duck confit and the French garlic sausages that are a specialty of Toulouse.
ingredients
2 fresh ham hocks
1 pound boneless pork shoulder, cut into 1 1/2-inch cubes
6 ounces fresh pork skin with 1/4 inch of fat attached
Salt and freshly ground pepper
2 pounds dried Tarbais or cannellini beans, picked over and rinsed
2 ounces salt pork, skin removed
1/3 cup duck fat (see Note)
3 small carrots, thinly sliced
2 medium onions, diced
One 5-ounce piece of pancetta
One 5-ounce piece of prosciutto
1 head of garlic, unpeeled, plus 4 small garlic cloves, peeled
1 large plum tomato, chopped
2 quarts plus 2 cups chicken broth
Bouquet garni: 4 parsley sprigs, 3 small celery ribs, 2 thyme sprigs and 1 bay leaf, tied with string
6 duck confit legs (see Note)
1 tablespoon vegetable oil
1 pound French-style fresh pork sausages, such as saucisses de Toulouse, pricked with a fork
1/4 cup fresh bread crumbs
directions
Put the ham hocks, pork shoulder cubes and skin in a large dish; season lightly with salt and pepper.
Cover and refrigerate overnight. In a bowl, cover the beans with 3 inches of water and soak overnight.
The next day, in a medium saucepan, cover the salt pork and the seasoned skin with water. Bring to a
boil, then simmer over moderate heat until the skin is supple, about 30 minutes. Drain and cool.
Refrigerate the salt pork. Cut the pork skin into 5 long pieces, roll each piece into a bundle and tie with
string.
Dry the ham hocks and pork shoulder cubes with a paper towel. In a very large, enameled cast-iron
casserole, heat the duck fat. Add half of the pork cubes and cook over moderately high heat until lightly
browned all over; transfer to a plate. Repeat with the remaining pork cubes. Add the ham hocks to the
casserole and brown them lightly. Add the carrots and onions and cook over moderate heat, stirring
occasionally, until the onions are golden, about 7 minutes. Add the pancetta and brown it lightly. Add
the prosciutto, the head of garlic and the tomato and cook, stirring, for 1 minute. Add 2 quarts of the
broth, the bouquet garni, pork skin bundles and the browned pork and its juices and bring to a boil.
Cover the casserole and gently simmer the ragout over low heat for 1 1/2 hours, stirring occasionally.
Drain the beans. In a large saucepan, cover the beans with water and bring to a boil over moderate heat.
Simmer the beans for 3 minutes, then drain. Add the beans to the ragout and simmer until the beans are
just tender, about 2 hours. Let the ragout cool, then refrigerate overnight.
Remove as much of the solidified fat as you can from the surface of the ragout; reserve 1/4 cup of the
fat. Let the ragout return to room temperature. Pick out the ham hocks, pancetta and prosciutto. Cut
the meats into bite-size pieces; discard the bones, skin and gristle. Pick out the pork skin bundles and
the head of garlic and reserve. Discard the bouquet garni.
Preheat the oven to 400°. Bring the ragout to a simmer. Cut the blanched salt pork into small pieces.
Squeeze the cooked garlic cloves into a food processor. Add the salt pork and the raw garlic cloves and
process to a smooth paste. Stir the paste into the ragout and simmer over low heat for 15 minutes,
stirring occasionally. Stir in all of the cooked and cured meats.
Meanwhile, arrange the duck confit legs in a baking dish and roast just until heated through, about 15
minutes. Remove the meat from the bones in large pieces. Cut the skin into strips. Discard the bones.
Turn the oven down to 325°. Untie and unroll the pork skin bundles. Line the bottom of a 5- to 6-quart
earthenware casserole with the pork skin, fat side down. Using a large slotted spoon, transfer half of the
ragout to the earthenware casserole. Top with the duck confit in an even layer, then cover with the rest
of the ragout. Add the remaining 2 cups of broth to the cooking liquid in the cast-iron casserole and
season lightly with salt and pepper. Pour the liquid over the ragout and drizzle with 2 tablespoons of the
reserved skimmed fat. Bake the cassoulet for 1 1/2 hours.
9. Heat the vegetable oil in a medium skillet. Add the sausages and cook over moderately high heat until
browned all over. Let cool, then cut the sausages into 3-inch pieces.
10. Reduce the oven temperature to 275°. Gently stir in the skin that has formed on the cassoulet. Nestle
in the sausages and drizzle with the remaining 2 tablespoons of reserved fat. Sprinkle with the bread
crumbs. Bake the cassoulet for 1 hour longer, until it is richly browned on the surface. Transfer to a
cloth-lined rack and let rest for at least 20 minutes before serving.
MAKE AHEAD The cassoulet can be prepared through Step 6 up to 3 days ahead. Let cool, then
refrigerate. Bring the ragout and beans to room temperature before proceeding.
NOTES The cassole can be ordered from claycoyote.com; duck fat and confit legs from dartagnan.com;
Tarbais beans and Toulouse-style sausages from frenchselections.com.
In Toulouse, the locals pour hearty, tannic reds to accompany cassoulet, like the wines of the Collioure
region, which lies to the southeast. The stony 2003 Coume del Mas Schistes, made from Grenache and a
small percentage of Carignane, overflows with black raspberry flavor.
Note: Duck Confit Cooked in a Pouch
ACTIVE TIME: 45 MIN
TOTAL TIME: 6 HRS plus overnight seasoning
MAKES 6 PIECES OF CONFIT
Duck confit is a key ingredient in the cassoulet from Toulouse. This recipe uses the modern sous vide
technique: cooking in a vacuum-sealed pouch. The sealed seasoned legs are coated in their own melted
fat as they cook, so you don't need to cover them with extra duck fat, as in the traditional recipe. If the
pouches balloon slightly during cooking, don't worry; they'll contract when you chill them in ice water.
ingredients
3 tablespoons kosher salt
2 teaspoons black peppercorns, lightly crushed
1 bay leaf, crumbled
1 teaspoon chopped thyme
6 large Pekin duck legs, untrimmed
directions
In a bowl, mix the salt with the crushed peppercorns and the thyme. Put the duck legs in a large, shallow
container and sprinkle them all over with the seasoning mixture. Cover and refrigerate overnight.
Rinse the legs and dry them thoroughly with paper towels. Using a vacuum sealer, package and seal the
legs in pairs.
Set a large, enameled cast-iron casserole over a heat diffuser on the stove. Add the pouches and enough
hot water to cover generously. Top the pouches with a heatproof plate to keep them submerged. Cover
the casserole and bring the water to 180° over moderately low heat. Reduce the heat to low and cook at
180° for 5 hours. The duck legs are ready when they feel very tender and the meat begins to separate
from the bone. The joints between the legs and thighs should crack easily when pressed firmly.
Prepare an ice water bath. With tongs, transfer the pouches to the water bath and let soak until the
duck legs are cold and the fat has solidified. Dry off the pouches and refrigerate for up to 1 week. If a
refrigerated pouch begins to puff up, discard it.
To serve, open the pouches and scrape the fat off the legs. Roast or pan-fry the confit until warmed through and crisp.
Now 2 versions for all of you who do not see the beauty of slow cooked goodness.
THIRTY-MINUTE CASSOULET
Ingredients
Serves: 4-6
1 tablespoon good olive oil
About 1 pound rolled shoulder ham (also called a daisy ham or Boston Butt), tough outer skin removed
About 3/4 pound hot Italian sausages, cut into 3-inch pieces (about 6 pieces)
4 bratwurst sausages (about 1 pound)
1 cup diced (1/2 inch) whole button mushrooms (about 3 ounces)
3/4 cup diced (1/2-inch) onion
2 tablespoons crushed garlic (about 4 large cloves)
1/2 teaspoon dried thyme leaves
1 bay leaf
2 (15 1/2 ounces each) cans cannellini beans, drained and rinsed under warm running water
3/4 cup diced (1-inch) tomato (1 large plump tomato)
1/2 cup water
1/4 teaspoon freshly ground black pepper
3 tablespoons coarsely chopped fresh parsley
For Serving
Tabasco sauce
Dijon-style mustard
Preparation
Heat the oil in a large skillet and add the ham and Italian sausage.
Cover and cook over high heat for 7 to 8 minutes, turning occasionally.
Add the bratwurst, mushrooms, onion, garlic, thyme, and bay leaf. Mix well and cook for another 5 to 6 minutes.
Add the beans, tomato, water, and pepper, bring back to a boil, reduce the heat to low, cover, and boil gently for 5 minutes.
At serving time, discard the bay leaf, cut the ham into slices and the sausage pieces in half, and arrange the meat on a platter with the beans.
Sprinkle the parsley on top. Serve with the Tabasco and mustard.
Quick Cassoulet
Ingredients:
1 Tablespoon olive oil, once around the pan
4 sweet pork sausages
4 boneless skinless chicken thighs
1 Tablespoon olive oil, once around the pan
1 carrot, peeled and diced
1 rib of celery, diced
1 small onion, peeled and chopped
2 cloves garlic, minced
1/2 cup (a couple of glugs,) white wine
1 can (15 oz.) cannellini beans
6 sprigs fresh thyme
1 bay leaf
salt, to taste
pepper, to taste
1 can (14 oz.) diced tomatoes
1 can (14 oz) nonfat, low sodium chicken broth
Giant Garlic Croutons:
1 baguette, sliced into rounds
1/4 cup olive oil
1 clove garlic
Directions:
Dice chicken into bite size pieces. Heat a deep pot or skillet over medium high flame. Add one tablespoon oil, once around the pan, add whole sausages and diced chicken to pot. Brown for five minutes. Remove sausages and chicken, set aside.
Add a second tablespoon of olive oil. Cook carrot, celery and onion for five minutes alone, giving the pot a good shake frequently. Add garlic. Douse pan with wine and scrape up all the good bits of gunk.
Add beans, thyme, bay leaf, salt and pepper, tomatoes and broth. Slice sausages into bite size pieces and return sausage and chicken to pan to finish cooking. Bring dish to boil, reduce heat to low and simmer ten minutes.
To make croutons:
Broil bread rounds on cookie sheet, completely dry. Evenly brown the bread rounds on both sides. Remove from oven.
In a small dish or bowl, microwave the olive oil and garlic for 30 seconds on high. If, like me, you don't use or have a microwave, place the dish in a hot oven for a minute or two. Heating the oil infuses the flavor of the garlic into it. Brush the oil over the toasted French bread round.
To serve, set the garlic croutons into the juice and all around the edge of the skillet of Cassoulet.
That does look good. Maybe I'll have a go. Thanks for posting it.
For a fancy little somthing to add to your table:
Mince a head of garlic, some fresh thyme, some fresh basil and some fresh flat leaf parsley. Using a fork, whip all of that, together with some fresh cracked black pepper, into a stick of unsalted sweet cream butter for a fancy restaurant feel at the dinner table.
I love this compund butter!! Good show!!
That does look good. Maybe I'll have a go. Thanks for posting it.
Your Welcome. Enjoy.
Want to perk up any rice? dont cook it in water; use broth or better yet; stock and your rice will be excellent.
make your own stock; save your root vegetables like carrot and celery ends and parts, onions or whatnot and stuff getting a bit wilty; just put it in a container or a heavy bag in your freezer until you get enough to make stock; or you could buy it fresh; but as your going to boil the heck out of it anyway; you might as well use the bits you save like ends and things that you wouldnt serve at the table or wilty stuff.
I usually make about 2 0r 3 gallons of stock at a time; if you cook things like whole chickens; save a carcass or two and whatever bits you dont serve; save them for your stock in the freezer bones and all; of course you could just go and buy a whole chicken to put in your stock; it will be boiled meet without much left to it; but that meat can be used in things where boiled meat is ok; like enchiladas or tostadas or the like; possibly chicken salad.
of course you could just go and buy a whole chicken to put in your stock; it will be boiled meet without much left to it; but that meat can be used in things where boiled meat is ok; like enchiladas or tostadas or the like; possibly chicken salad.
Exactly. One time my girlfriend was sick and wanted chicken soup, just like the packaged kind. Unfortunately, she has food allergies, so I had to figure out how to copy that. I had tried the whole-chicken in the pot thing before, like I learned from dear ol' ma, and that was a little too rustic to be a hit.
I discovered if I boiled the dark meat and the vegetables for a long time into a stock, then cooked the stock down, sieved out the solids, boiled the noodles in it, and then just a little before they were done, tossed in the white meat, we got the full flavor from the dark meat, and the white meat was still tender and tasty.
The cold got chased away, and like Valegrim says, I had plenty of sauce on my chicken that week. :)
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Family favourite:
DAMPER - with brandied grapes
ingredients
2 cups Self Raising Flour
1/2 Teaspoon salt
1&1/4 cup milk
extras
1-2 cups raisins (or brandied brown grapes on vine)
Brandying Grape bunch: put in anti bacterial tupperware, dust with sugar, allow to brandy (takes about a month).
method
1. mix ingredients well including (fruit if fruit damper is required)
2. put in greased tin
3. bake in oven for 25-30 minutes @ 400degreesF-450degreesF
Fried Mozzarella, Zucchini, Basil and Green Olives
Vegetable oil, for frying
5 large cloves garlic, unpeeled
1 ball fresh mozzarella
1 large zucchini
3 cups all-purpose flour
4 cups panko bread crumbs
4 whole eggs
15 large basil leaves
20 large pitted green olives
2 lemons, cut into wedges
Pour about 2 inches of vegetable oil into a large, high-sided skillet, add the garlic cloves and place over medium high heat. Heat the oil until 375 degrees F. As the oil heats it will become infused with garlic flavor; once the garlic is browned, remove and reserve it. While the oil is heating up prepare the mozzarella, zucchini, basil and a breading station.
Cut the ball of mozzarella in quarters lengthwise. Cut each quarter into 1 by 1-inch pieces. Trim the ends off of the zucchini and then thinly slice into 1/4-inch thick disks. For the breading station, arrange 3 large shallow bowls near the heating oil. Place the flour in 1and the bread crumbs in another. Crack and beat the eggs in the remaining bowl with a splash of water or milk.
Add the mozzarella cubes to the flour, toss to coat, shake off excess and then transfer to the egg. Coat the mozzarella in the egg then transfer to the panko bread crumbs, coating thoroughly. Carefully drop the coated mozzarella into the hot oil and fry turning at least once until golden brown. Once brown transfer to a paper towel lined plate to drain, sprinkle with salt while still piping hot.
For the zucchini and basil, mix them together in a bowl. Repeat the same process as you did with the mozzarella cubes. Fry until golden all over. Drain alongside the fried mozzarella.
For the olives, simply repeat the same process.
Arrange all of the fried items on a platter and serve with lemon wedges
Fried Mozzarella, Zucchini, and Green Olives
Vegetable oil, for frying
5 large cloves garlic, unpeeled
1 ball fresh mozzarella
1 large zucchini
3 cups all-purpose flour
4 cups panko bread crumbs
4 whole eggs
15 large basil leaves
20 large pitted green olives
2 lemons, cut into wedges
Pour about 2 inches of vegetable oil into a large, high-sided skillet, add the garlic cloves and place over medium high heat. Heat the oil until 375 degrees F. As the oil heats it will become infused with garlic flavor; once the garlic is browned, remove and reserve it. While the oil is heating up prepare the mozzarella, zucchini, basil and a breading station.
Cut the ball of mozzarella in quarters lengthwise. Cut each quarter into 1 by 1-inch pieces. Trim the ends off of the zucchini and then thinly slice into 1/4-inch thick disks. For the breading station, arrange 3 large shallow bowls near the heating oil. Place the flour in 1and the bread crumbs in another. Crack and beat the eggs in the remaining bowl with a splash of water or milk.
Add the mozzarella cubes to the flour, toss to coat, shake off excess and then transfer to the egg. Coat the mozzarella in the egg then transfer to the panko bread crumbs, coating thoroughly. Carefully drop the coated mozzarella into the hot oil and fry turning at least once until golden brown. Once brown transfer to a paper towel lined plate to drain, sprinkle with salt while still piping hot.
For the zucchini and basil, mix them together in a bowl. Repeat the same process as you did with the mozzarella cubes. Fry until golden all over. Drain alongside the fried mozzarella.
For the olives, simply repeat the same process.
Arrange all of the fried items on a platter and serve with lemon wedges
Baked Salmon with Dill Mustard Sauce
1 (2- to 3-pound) salmon fillet, 1 1/2-inches thick
3 tablespoons extra-virgin olive oil
Coarse kosher salt
Freshly ground black pepper
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons minced fresh parsley leaves
2 tablespoons Dijon-style mustard
2 tablespoons minced fresh dill weed
2 teaspoons freshly squeezed lemon juice
Salt and freshly ground pepper to taste
Preheat oven to 350 degrees F. Line the bottom of an ungreased baking pan with aluminum foil. Wash salmon and pat dry. Rub with olive oil, sprinkle with coarse salt and pepper, and place skin-side down onto rack.
In a small bowl mix together mayonnaise, sour cream, parsley, Dijon mustard, dill weed, lemon juice, salt, and pepper; cover bowl with plastic wrap and refrigerate for at least 3 hours before serving.
Bake salmon, uncovered, 12 to 15 minutes or until a meat thermometer registers an internal temperature of 140 to 145 degrees F (salmon will be slightly opaque in thickest part). NOTE: During this time the salmon continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute. Carefully remove salmon from pan and transfer onto individual serving plates. Serve with the cold mustard dill sauce.
Makes 4 to 6 servings.
avocado and smoked salmon soup
Ingredients
2 avocados (preferable California)
2 tablespoons fresh lemon juice
1/2 cup sour cream
3 to 3 1/2 cups chicken broth
1/4 teaspoon Tabasco
2 ounces smoked salmon
Preparation
Peel and pit the avocados and in a blender blend them with the lemon juice, the sour cream, 3 cups of the broth, and the Tabasco until the mixture is smooth, adding enough of the remaining 1/2 cup broth to thin the mixture to the desired consistency. Transfer the soup to a bowl, season it with salt and pepper, and chill it, its surface covered with plastic wrap, for 1 hour, or until it is cold. (The soup will discolor if kept for more than 6 hours.) Stir half the salmon, chopped, into the soup, divide the soup among chilled bowls, and garnish it with the remaining salmon, cut into strips.
Am I the only person who can cook? Post here people! Damn it!
Make me a sammich!
Ok.
Lamb and Tahini-Stuffed Pita Sammiches5 tablespoons Olive Oil
1 1/2 cups chopped onion
1 cup chopped red bell pepper
3 garlic cloves, chopped
1 1/4 pounds coarsley ground lamb
1 cup chopped plum tomatoes
3 tablespoons tomato paste
1 tablespoon fresh lemon juice
3/4 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon ground allspice
1/2 cup(packed) chopped frsh parsely
6 tablespoons fresh chopped mint
7 6-7 inch-diameter pita breads
7 tablespoons tahini(sesame seed paste)
Heat 2 tablespoons oil in a large skillet over medium heat. Add onion, bell pepper, and garlic. Saute until the onion is translucent. Add lamg. Increase heat to medium-high, saute until lamb is no longer pink, breaking up with back of fork, about 5 minutes. Add next 6 ingredients cooking until mixture begins to thicken, stirring occasionaly, about 3 minutes. Mix in parsely and mint cooking until thick, about 3 minutes longer
Insert small knife into edge of 1 pita, cut halfway around the bread. Open bread and spread 1/2 cup of filling in bread, then 1 tablespoon of tahini. Repeat with remain pitas. Brush both sides of filled breads with oil.
Preheat oven to 250F. Place baking sheet in oven. Heat skillet over medium heat, add 1 bread to skillet. Saute until filling is heated through and bread is golden brown, about 5 minutes per side. Place on sheet in oven. Repeat with remaining Pitas, and serve.
Fire. Except no substitute.
Am I the only person who can cook? Post here people! Damn it!
You asked for it! Warning, anyone taking insuline, having heart problem, or attempting to lose weight:
RUN AWAY, RUN AWAY!Dreaded Pumpkin Chocolate Chip Muffins
4 eggs 2 c flour
1 2/3 c grnulated sugar 2 tsp baking powder
1 c veg oil 1 tsp salt
16 oz can solid pumpkin( NOT THE PIE FILLING!!!)
2 tsp cinnamon 1 tsp baking soda
12 oz chocolate chips
Beat untill fluffy:eggs, sugar, oil, pumpkin and cinnamon. Mix flour, baking powder, salt and baking soda sep. Mix dry with wet graduly. Stir in chocolate chips. Use greased muffin pans, bake at 375 for about 20 minutes.
Am I the only person who can cook? Post here people! Damn it!You asked for it! Warning, anyone taking insuline, having heart problem, or attempting to lose weight:
RUN AWAY, RUN AWAY!
Dreaded Pumpkin Chocolate Chip Muffins
4 eggs 2 c flour
1 2/3 c grnulated sugar 2 tsp baking powder
1 c veg oil 1 tsp salt
16 oz can solid pumpkin( NOT THE PIE FILLING!!!)
2 tsp cinnamon 1 tsp baking soda
12 oz chocolate chips
Beat untill fluffy:eggs, sugar, oil, pumpkin and cinnamon. Mix flour, baking powder, salt and baking soda sep. Mix dry with wet graduly. Stir in chocolate chips. Use greased muffin pans, bake at 375 for about 20 minutes.
Hmmm. MUUUFFFINNSs!
Am I the only person who can cook? Post here people! Damn it!My cooking ability is limited to boiling water and pouring in the contents of a box.
Ditto for me. If it wasn't for the microwave I would starve to death.
Beef Noodle Soup
12 oz beef sirloin, cut thinly
1/4 oz dried mushrooms, rehydrated with 2/3 cup boiling water OR 4 oz fresh mushrooms (I used shiitake) with 2/3 cup hot water
6 shallots
1 carrot, thinly sliced
1 garlic clove, crushed
1 inch piece ginger, peeled and minced
3 oz spinach, finely shredded
3 oz uncooked udon or soba noodles
5 c beef broth
2 tbsp sesame oil
Heat up the sesame oil over medium high heat in a heavy-bottomed saucepan (my dutch oven works great for this). Brown the beef sirloin in batches, removing from oil and setting aside when browned. Add garlic, ginger, shallots, rehydrated mushrooms with water and carrots and cook until carrots are softened, about 2 to 3 minutes. Add sirloin and broth, heat to boiling, then cover and simmer for 10 minutes. Break up the noodles into smaller pieces, add spinach and noodles to the broth, cover and simmer an additional 2 to 3 minutes. Garnish with green onions.
Fire. Except no substitute.I love your new sig.
That's why I have to correct the frequently misused word "except."
It should say
Keep up the great recipes!
I know. I just can't stop writing it the other way...Well I can but once I start doing somthing a certain way I kind of keep doing it, inspite of it being wrong. I got issues. Thanks by the way.
Fire. Except no substitute.
Liz's "Better than Typhoon's" Pineapple Chicken-Shrimp Curry
I can only think of one word to describe this recipe...WOW!!!!!
Fire. Except no substitute.