Recipies thread

[joesixpack]

I don't think I've EVER seen a chilli recepie with pineapple in it. Or wine, either. I usually cook chili with beer, but it's all used to marinate the cook. I'll have to try it sometime.

[joesixpack]

Here's a cool thing to do when you barbeque, not really a recipie, just an enhancement. Throw a few jalepenos on the grill and roast 'em while you're cooking the meat. The skin will start to blister and get a bit blackened (don't worry if it gets a bit charred, you can scrape off those parts) and the pepper will get soft. They're flavorful and spicy, and add some excitement to whatever you cook. Eat some with your meal, but cook enough to save a few in the fridge (they'll keep about a week or so) to add to other things you would use canned chilis in. They're great in salsa.

The fun thing about jalepenos is that some are very hot (as much as a serrano) and some are very mild (I've had a few that were no more spicy than an apple), but there's no way to tell untill you eat them.

[sensei_kyle]

My dad was telling me a story about my great grandfather. He used to keep onions under the house. The stalks of the onion retained a lot of moisture. He would take these, tie them into a small bundle, and toss them on the charcoal just before putting the meat on the grill.

Since we're going toward BBQ, I have two questions:
1. What is everyone's favorite wood to use?
2. Any good marinades anyone wants to share?

I've been using pecan wood lately. I think it gives a sweeter flavor than mesquite or hickory. I'll use any of them. I like to soak the wood in water before it goes to the grill. Chips don't need a very long soak, but chunks need several hours. The wood soaks up some of the water and makes more smoke. The wood also doesn't catch fire as fast and smokes longer.

As for marinades... the easiest chicken fajita marinade is add one bottle of Italian dressing to the bowl and soak the chicken for a couple of hours. I'm still experimenting with a good beef brisket marinade. My latest attempts have come after soaking the brisket in coca cola for about 48 hours prior to throwing it on the smoker. Make sure you take the brisket out of the fridge about an hour before it goes to the grill. This will help the brisket come to room temperature, which seems to help with tenderness.

[HoekmanX]

Sorry, but my input ends here.
Not that I don't want to share, but after owning a restaurant I have had my fill .

Hoekie

[monte6177]

Salsa. Did someone say salsa? The first 2 ingredients can be prepared with a blender or food processer. Just don't go too far and make soup. This was written for a group of people who had never had good salsa and knew almost nothing about how to go about it.


SALSA - By Monte

Roma Tomatoes ~ 60 % by volume - usually the best tomatoes to use but any tomatoes will work. If you use a knife to prepare the salsa ingredients as I do, you will need a sharp knife and a steel to maintain it. An 8” chef’s knife or equiv. makes things easier. When scraping chopped ingredients into pile or into bowl, use the back edge of the knife to avoid losing / turning the sharp edge on the knife. Cutting / chopping will keep particle size uniform and avoid large pieces or at the other end – soup without separate colors. The tomatoes in this case should be firm, not soft / dead ripe or they will not slice well. Core & cut the roma tomatoes in half lengthwise. If they are large another parallel cut may be necessary for each half. With cut side down, slice equal narrow ribbons lengthwise then crosswise. The chunks created will be the particle size of most of your salsa, and can be varied to suit. If you use a blender or food prep. Machine, riper tomatoes can be used.
Tomatillos ~ 20 % by vol. – select larger ones and squeeze them to make sure they are firm. Core and peel off the ‘papery’ skin and slice / chop to match size of tomatoes. The knife will drag on the small white seeds occasionally on cutting board.
Cilantro ~ 1-2 bunches - Make sure you get cilantro (pinch and smell if not sure) and not Italian parsley (no distinctive smell). Soak the still bunched cilantro in cold water. Pick out any bad stems or leaves and cut about ¼” off the bottom of the stems. Hold bunch and un-band. Fan out and clear any bad parts. Rinse while still holding bunch. Slice crosswise starting with stems into small segments. The leaves need more chopping.
Green Onions (scallions) ~ 1-2 bunches - Use the green ends also. If onions and/or green ends are large slice lengthwise once or twice first before cutting crosswise.
White, Yellow or Vidalia Onion ~ 1-3 onions - Slice /chop same particle size as tomatoes. I included Vidalia because I love them and many who see this will be from Georgia. Any sweet onion will be OK.
Tomato Sauce ~ One can (303 or 2 1/2 size) depending on size of batch. To taste.
Black Pepper and Cayenne Pepper ~ To Taste – best to do near the end.
Salt ~ To Taste - do before adding jalapeno peppers. If you will be using lightly or heavily salted chips try them out while adding salt or split the batch by degree of salt.
The batch will now become more fluid after adding salt..






Garlic ~ To Taste, 3-6+ cloves - crushed is fine. Squeeze tube garlic is fast.

Fresh Lime Juice ~ 3-6 Limes squeezed with pulp. Lemon juice will work. Use the pulp!

Balsamic Vinegar ~ To Taste – this brings a little mellowness to the batch. Use only the sweetest and best quality balsamic vinegar. Kirkland (at Costco) is one of the best.
Louisiana Hot Sauce ~ To Taste – This is my ‘kicker’ flavor ingredient and I add a little at a time. Two brands which are good: Crystal and Louisiana. Tobasco in my opinion is too hot and doesn’t have the flavor that Louisiana style has.
Jalapeno Peppers ~ 1 – 4 To Taste – Chop up as fine as possible (use the seeds also) and add a quarter of a pepper at a time (because some crops / peppers are hotter than others) to avoid going too far up the heat scale. Serrano peppers will also work and are about as hot – usually hotter.
Chips ~ Mission Bite Size are my favorite because you can taste the salsa. Any chips will work.
Note ~ All ingredients can be varied to taste, but this is a good place to start. Two different batches can be made from the onion stage down.

[Flanny]

The base of every good gumbo is the roux.

I have to disagree with ya lad. While roux is vital to good gumbo, it just isn't gumbo with out the file ('feelaee', like a fish filet). I've seen virtually as many variations of roux as there are colors in the gimp, but the file is always the constant.

I'm getting away from cooked foods in favor of raw veganism but I'll share my old recipe

roux ingredients - oil/shortening
seasoned flour - (I put salt, black pepper, mustard powder, red pepper, onion powder, garlic powder, to taste)
I go 2 for one. 2 parts flour, 1 part oil/shortening. (heaping cups for those who use measures)

heat oil on high til it just starts wisping. shake in seasoned flour while stirring into oil. stir til slightly browned. set aside.

You can start the meat/protein before this if you like, depending on what your protein is.

for this recipe chicken - 3 friers or 2 broilers in a large pot barely covered in water, cook till meat falling off bones. you can season this if you want or wait til combining into gumbo (I wait)

while chicken is cooking, chop 3 large (huge) onions, put in blender, liquify, add 4 to 5 nice stalks celery, leaves and all, liquify. cut and add 2 huge bell peppers, liquify. you'll need to add a little water to help liquify, but don't add too much, you want it as thick as possible.

when chicken is cooked, remove from pot (keep water), pull meat from bones and replace meat into pot. set pot to simmer, add liquid vegatables. stir in. add roux, mix very well till roux is blended in. Add your choice of additional vegatables (generally diced carrots, diced potatoes, broccoli, sometimes corn). I usually don't add any other vegatables or just add carrots and potatoes.

Now it's time to season. for hobbyists just cheat and go get "cajun spice" from your store. for the really good cooks, powdered cayenne, onion powder, salt, garlic powder, cumin, mustard powder, sage.

mix in a healty portion of cajun spice to taste (I use about 1/4 cup, others use 2 to 6 tablespoons depending on their love of zestiness)

take your file and cover the top of the mixture with a thin layer of it (some will only use a ring around the edge), can't begin to tell you how much this is, probably a few tablespoons). mix this in. Let simmer slowly for a few hours, stirring periodically to even out the thickening.

While simmering, boil about 14 to 20 eggs, peel, and set aside. Near the end of the simmer, cook enough rice to go with the gumbo, when you start the rice, add the now cold eggs to the gumbo pot.

When rice is cooked, put in bowl, ladle the gumbo over the rice, be sure to add an egg, garnish with bread&butter chips and serve.

Vegetarian alternative - leave out the eggs (though I never understood why most vegetarians would eat a chicken and not an egg). garnish with bread&butter chips

vegan alternative - quick soak beans prior to start (blank, pinto, or navy), use slightly more water than you would with chicken bring water to boil, add liquid vegatables, add diced vegatables, add soaked beans, let simmer like normal while preparing rice like normal. leave out eggs. garnish with bread&butter chips

[Flanny]

Here's another for ya. It's good, inspite of being british

1 cup brown sugar
1/2 cup shortening (margarine)
1 egg
1 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. Nutmeg
1 tsp. vanilla
1/2 tsp cup raisins

1. Cream together sugar and shortening.
2. Add egg and vanilla. Beat well.
3. Mix dry ingredients together in another bowl.
4. Add slowly to sugar mixture, beating well after each addition.
5. Stir in raisins.
6. Grease cookie sheet.
7. Form into small balls, or drop in the shape of balls on the greased sheet, 3 inches apart.
8. Bake at 375 degrees for 12-15 minutes.

[kvidoo]

Ya'll got nothing in here compared to deer chili. Yall need to go to the wood and get you a deer.


1lb lean ground beef
1lb ground deer (always lean)
1lb spicy pork sausage
4 tbls chili powder
4 good hot chili peppers diced
1 to 2 cans ranch beans drained
3 fresh tomatos diced nice and small
1 can tomato paste
2 cloves garlic
1 large onion diced
1 cup water

Brown beef and pork sausage together. Remove and drain. Brown deer meat. chuck all you spices and maters and stuff in pot. Bring to boil. reduce to simmer for about 20 min. (gets a good mingel of flavors goin). Throw all your meat in the pot with all that good stuff cookin already. Simmer that for about an hour. If it ain't hot enough dice you up some jalepeno's and throw in there for about another 20 min. You done. Serve over rice or crackers or cornbread your choice. By the way I love to cook so yall just come on down to my house but you gotta stay out the kitchen. (you may get hurt)

Keaton

[thebigspendur]

When you go to the woods to get you that deer don't be like the bright guy who hid in a tree until the deer passed under it and jumped on his back and tried to wrastle him to the ground. The only chili meat he got was the human kind.

[Flanny]

. . . . Or the guy who saw the deer on the levee above him, shot it, and was speered and crushed under it when it fell on him.