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Recipes
Posted: Sat Oct 20, 2012 4:00 pm
by Kilmer72
I would like to get a recipe thread started and I am a chef but, is there another thread that I am not aware of? Come on people.... I have stuff in my head and recorded for indoor out door. I also wouldn't mind learning something new.
Re: Recipes
Posted: Sat Oct 20, 2012 4:25 pm
by Kilmer72
I will start this off and if it is in the wrong thread please move it and send me mail so I know.
Tilapia,Horeradish Herb Crust
Marinade:
Shallots,minced 1T
Garlic, minced 1T
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Mix marinate and portion fish,coat and allow to rest 10 minutes in the fridge.
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Crust:
butter 2 oz
Shallots,minced 1T
Garlic, minced 1T
Bread Crumbs,fresh of course 5 oz
Horseradish 1 oz
parsley, minced 3T
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Crust- sweat shallots and garlic in butter
Combine shallot/garlic mix with breadcrumbs. DO NOT over mix the crust, it will turn into paste. Season as needed.
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Tilapia 4 oz pices
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Season fish salt pepper,apply crust and broil until desired and color achieved.
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My recipes are not to be used commercially. These are mine and for your use at home. Bon Appetit
Posted: Sat Oct 20, 2012 5:35 pm
by DarthMonk
Easy bachelor recipe:
Rice
Green Pepper
Red Pepper
Onion
Italian Sausage
Oil
While rice is cooking put some oil in a frying pan and start the brats.
Chop the onion and and cut the peppers in to large square pieces.
Toss those in with the brats which you can now easily cut into 1-inch segments and stir fry it all. Throw the cooked rice in, stir fry it all for a few more minutes and dig in with some good (or crappy) beer.
Posted: Sat Oct 20, 2012 6:56 pm
by Kilmer72
Barbecue Rub
......................................................................
Ground black pepper 1T
Cayenne Pepper 2T
Chili Powder 2T
Cumin 2T
Brown Sugar 2T
Sugar 1T
Ground Oregano 1T
Paprika 4T
Salt 2T
Ground White Pepper 1T
CCelery Salt 3T
Garlic Powder
3T
.............................................................................................
Mix all together and store in air tight container.
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Keep in mind that some of these recipes are copyrighted but.....Recipes are just guide lines and you can change and make them yours
Posted: Tue Oct 23, 2012 12:01 pm
by Redskin in Canada
Posted: Wed Oct 24, 2012 7:28 pm
by Kilmer72
Maybe this thread should just get moved RIC? I will keep adding to it if you would like. Sorry didn't notice the thread.
Posted: Thu Oct 25, 2012 4:11 am
by 1niksder
Kilmer72 wrote:Maybe this thread should just get moved RIC? I will keep adding to it if you would like. Sorry didn't notice the thread.
Keep on doing what you doing... RiC is being the dedicated board member he has always been and promoting the main site. You should check out the links he provided
Posted: Thu Oct 25, 2012 4:14 pm
by Kilmer72
1niksder wrote:Kilmer72 wrote:Maybe this thread should just get moved RIC? I will keep adding to it if you would like. Sorry didn't notice the thread.
Keep on doing what you doing... RiC is being the dedicated board member he has always been and promoting the main site. You should check out the links he provided.
The JD BBQ sauce looks excellent
Posted: Thu Oct 25, 2012 4:33 pm
by Kilmer72
Sauerbraten
Cold Water - 1.5 Qts
Red Wine Vinegar - 2 Cups
Burgundy Wine - 2 cups
Onion - 1 lb
Carrots - 1/2 lb
Celery - 1/4 lb
Brown Sugar - 1/4 lb
Garlic - 3 cloves
Salt - 1/2 oz
Bay Leaves - 3 ea.
Peppercorns - 1Tbs.
Cloves - 5 ea.
Bottom Round - 9 Lbs
Salad Oil or Lard - 8 oz
Gingersnaps,Crushed - 1 il
..................................................................................
1 place all ingredients into crock and stir well. Place meat in crock. Cover.Place in fridge for atleast 72 hours.
2 Remove meat, wipe dry:brown in hot oil in fry pan or iron skillet.
3 Remove to large pot or braizer. Place marinade in with meat. Cover,bring to boil and simmer for 1.5 hours or until tender.. When meat is done, transfer to dry pan and cover with a damp cloth and keep warm.
4 Whip crushed gingersnaps into liquid,stir until smooth and thickened. Strain (cheese cloth) and hold for service.
5 cut meat across grain(like a pot roast) and serve with ladle of sauce.
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Note: Potato dumplings or potato pancakes and braised red cabbage and apple sauce are usually served with Sauerbraten
Posted: Fri Oct 26, 2012 6:50 am
by Deadskins
Kilmer72 wrote:Place meat in crock.
What meat?
Posted: Fri Oct 26, 2012 7:20 am
by 1niksder
Deadskins wrote:Kilmer72 wrote:Place meat in crock.
What meat?
Your choice.... most Germans use beef, lamb, and pork are good too.
Posted: Fri Oct 26, 2012 8:56 am
by langleyparkjoe
WHOPPER RECIPE
Go to Burger King.
Posted: Fri Oct 26, 2012 10:47 am
by Deadskins
1niksder wrote:Deadskins wrote:Kilmer72 wrote:Place meat in crock.
What meat?
Your choice.... most Germans use beef, lamb, and pork are good too.
There's no meat in the recipe.
Posted: Fri Oct 26, 2012 1:06 pm
by Kilmer72
Deadskins wrote:Kilmer72 wrote:Place meat in crock.
What meat?
Bottom Round - 9 Lbs
Posted: Fri Oct 26, 2012 1:59 pm
by Burgundy&Wha?
I'm also a member on a BBQ message board called Smoked-Meat.com. Check it out. Lots of good recipes and lots of good people. Check out the thread on ABT's -- Atomic Buffola Turds -- which are stuffed jalepenos. Wifey and I have gotten very good at growing peppers. We recently have been enjoying bacon wrapped stuffed peppers from the grille. They are so good you will wake up in the middle of the night craving them.
Stuffing Mixture:
One block of cream cheese - softened at room texture to work it.
One dollop sour cream
One cup shredded sharp cheddar
Two cloves garlic minced
Season with Old Bay
Mix well.
Slice jalepenos, gypsy peppers, or melrose peppers; removing seeds and inner membrane. Fill with cheese mixture.
Lay in a piece of shrimp or bay scallops or crab meat
Wrap with thick cut bacon.
Cook on grille until bacon is done. Can put directly on grille, but I put it on aluminum foil to catch all the yummy carmelized cheese that comes out.
Enjoy. And don't tell your doctor about it.
Posted: Fri Oct 26, 2012 7:28 pm
by Kilmer72
This does sound excellent Burgundy&Wha? I will give it a go soon.
Posted: Fri Oct 26, 2012 7:32 pm
by Kilmer72
Kilmer72 wrote:Deadskins wrote:Kilmer72 wrote:Place meat in crock.
What meat?
Bottom Round - 9 Lbs
I should have also said Chuck roast as well. The actual recipe calls for Round roast but fat and marbled roast add extra flavor and usually are more tender.
Posted: Fri Oct 26, 2012 7:52 pm
by Kilmer72
Beef Goulash
Beef Shank or Chuck, 1 inch dice - 24 oz
Butter - 2 oz
Onion,thin slice - 24oz
Paprika,Hungarian of course - 4tsp
White pepper - 1/2tsp
Salt - 1 tsp
Garlic,minced - 1 glove
Bay leaf,small - 1 each
Tomato Puree - 4os
White wash/corn starch - as needed
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1. Sweat onion in butter until light brown
2 add all spices and cook for 1/2 minute
3 Add beef with 1/2 cup water
4 add tomato puree,mix well,and sweat covered until meat firms up
5 Keep short in braising with water,deglaze (
http://en.wikipedia.org/wiki/Deglazing_%28cooking%29) approximately 3 times
6 cover meat with water and simmer in oven until tender (braising)
7 deglaze and finish with a touch of white wash
8 Adjust seasoning to taste if necessary
Posted: Fri Nov 02, 2012 7:57 pm
by DarthMonk
Tuna fish ~
Preparation:
Wait for right time of month. Place meat on counter top. Rub to tenderize.
Execution:
Dig in with impunity.
Posted: Tue Nov 06, 2012 3:03 pm
by HEROHAMO
Since Thanksgiving is coming up. Just a simple tip which makes a huge difference.
Brine your Turkey the night before you cook it. What is a brine. Basically a solution of water and salt. However you could add herbs and spices if you wish depending on your taste.
Heres what I do. I boil a good large pot of water, salt, brown sugar or regular sugar, pepper corns, a couple cloves of garlic, thyme and bay leaves. You dont put the turkey in yet it is meant to be like a marinade.
Let the stuff cool down. Then put turkey in a large container or pot and cover with your brine/marinade. Refrigerate at least 12 hours. Now when you bake your turkey it will be juicy very very juicy.
Whenever I do this method the Turkey is the real star. In Thanksgivings in the past the turkey was always dry. Now your turkey will be better then the ham! Juicy not dry!
Posted: Tue Nov 13, 2012 10:26 pm
by Redskin in Canada
HEROHAMO wrote:Since Thanksgiving is coming up. Just a simple tip which makes a huge difference.
Brine your Turkey the night before you cook it. What is a brine. Basically a solution of water and salt. However you could add herbs and spices if you wish depending on your taste.
Heres what I do. I boil a good large pot of water, salt, brown sugar or regular sugar, pepper corns, a couple cloves of garlic, thyme and bay leaves. You dont put the turkey in yet it is meant to be like a marinade.
Let the stuff cool down. Then put turkey in a large container or pot and cover with your brine/marinade. Refrigerate at least 12 hours. Now when you bake your turkey it will be juicy very very juicy.
Whenever I do this method the Turkey is the real star. In Thanksgivings in the past the turkey was always dry. Now your turkey will be better then the ham! Juicy not dry!
Good tip.
I also add a cup of white wine while it is in the oven and baste it frequently in the juices during cooking time.
Posted: Wed Nov 14, 2012 5:12 am
by tribeofjudah
DarthMonk wrote:Tuna fish ~
Preparation:
Wait for right time of month. Place meat on counter top. Rub to tenderize.
Execution:
Dig in with impunity.
hmmmmmmm.....sound kinky Darth. Must share this with the wife...hahaha
Posted: Thu Nov 15, 2012 3:55 pm
by HEROHAMO
Redskin in Canada wrote:HEROHAMO wrote:Since Thanksgiving is coming up. Just a simple tip which makes a huge difference.
Brine your Turkey the night before you cook it. What is a brine. Basically a solution of water and salt. However you could add herbs and spices if you wish depending on your taste.
Heres what I do. I boil a good large pot of water, salt, brown sugar or regular sugar, pepper corns, a couple cloves of garlic, thyme and bay leaves. You dont put the turkey in yet it is meant to be like a marinade.
Let the stuff cool down. Then put turkey in a large container or pot and cover with your brine/marinade. Refrigerate at least 12 hours. Now when you bake your turkey it will be juicy very very juicy.
Whenever I do this method the Turkey is the real star. In Thanksgivings in the past the turkey was always dry. Now your turkey will be better then the ham! Juicy not dry!
Good tip.
I also add a cup of white wine while it is in the oven and baste it frequently in the juices during cooking time.
White wine makes it even more tasty. Good mention I almost forgot about that option. Now I wont forget the white wine. Thanks.