Recipe Thread!

[ChefChiTown]

Venison Sausage

Ingredients

4 lb pork w/ pork fat (untrimmed)
2 lb venison, lean
2 TBL "four spice" (instructions below)
2 TBL salt
6 oz red wine, chilled

Four Spice Powder
(You can find this in stores, but in case you can't, you can easily make your own)

4 tsp peppercorns (preferably black)
2 tsp nutmeg, grated
2 tsp ginger, dried
1 tsp cloves, crushed

- Combine all ingredients in food processor and grind until powdered

Instructions

- Cut the pork, pork fat and venison into small enough pieces to fit into meat grinder
- Chill the meat for at least 2 hours
- Grind the meat with medium die (use small die for finer texture)
- If you need to, chill the meat in between grindings (the colder, the better, as chilled meat keeps the meat from getting mushy and keeps the "grind" seperated)
- After meat is completely ground, mix in the salt, spices and wine in a large mixing bowl (mix with hands)
- Stuff into prefered casings
- Cook with desired method (preferably poached or grilled) until internal temperature reaches 165 degrees

 

[jibbijib]

Venison Sausage is the bomb! Tastes like pre-seasoned hamburgers... DROOL.

Cheffy, any suggestions for calamari? I was thinking of doing a deep fried calamari with a Pasta Carbonarra sometime in the near future.

 

[ChefChiTown]

Fried Calamari w/ Cocktail Sauce

Cocktail Sauce

Ingredients

4 oz ketchup
1/4 oz lemon juice
1/2 horseradish, prepared
1/2 oz red onion, small dice
1/4 oz parsley, minced
Salt, TT
Pepper, TT

- Combine all ingredients and mix until combined
- Let chill in refrigerator for at least 1 hour

Fried Calamari

Ingredients

2-4 oz rice flour
1/4 turmeric (optional, but recommended)
8 oz squid (rings, tentacles, whatever you want)
Salt TT
Pepper TT

- Preheat oil to 350 degrees
- Put flour in a bowl or a shallow baking pan
- Dry the squid thoroughly, no moisture is wanted
- Dredge the squid in the flour
- Slowly add squid pieces into hot oil, one at a time, making sure not to overcrowd the pot
- Fry until crisp and golden brown, flipping squid pieces as each side browns
- Immediately after removing squid and draining the oil, salt and pepper TT

Variation for Beer Battered Calamari:

1) Remove salt from the recipe all together
2) Add another 2-4 oz of rice flour, keeping seperate from existing rice flour (you should now have two "sets" of rice flour)
3) Get some fish sauce (sounds gross, but it's really good in batters)

To make the beer batter, add your favorite beer (chilled) to the already existing rice flour until the consistency looks like that of Hershey's syrup. It should be thick enough to hold to the squid, but thin enough to not look like thick pancake batter. Then, add a few dashes (2 or 3 AT THE MOST) of fish sauce to the batter. The total amount of fish sauce that you use should equal, maybe, a teaspoon and a half at the most. It's really salty, so don't go overboard.

Put the remaining rice flour into a small bowl. Dry the squid as before and dredge the squid in the rice flour. Shake to remove excess and then dip into the beer batter, making sure that the squid is completely coated. Slowly drop into fryer and cook as before. Drain on paper towels or a cooling rack.

*You don't have to use rice flour but I would highly recommend it. Rice flour helps to give your fried foods a much crispier texture. Also, rice flour has the tendency to stick to your fried foods a whole lot better than other flours, so your calamari won't "fall apart" when you bite into it. The batter will stick to the food and stay enjoyable throughout.

 

[ChefChiTown]

Spaghetti Carbonara
(This recipe makes enough for about 4 people)

Ingredients

1 LB Spaghetti
6 oz Bacon (or Pancetta), cut into lardons - 1/2 pieces
3 Egg Yolks (NO whites)
3 Garlic Cloves, creamed (How To Cream Garlic)
2 Shallots
1/2 C Heavy Cream
1/4 C White Wine
1 1/2 oz Parmigiano Reggiano (about 3/4 C), grated finely
1 oz Pecorino Romano (about 2/3 C), grated finely
Salt, TT
Pepper, TT

Instructions
You need to multi-task in order for this to come out right. Make sure to prep all ingredients before you start putting this recipe together. It will make it much easier to accomplish. These are step-by-step instructions to make it easy to follow...

- Fill large pot with water and put over high heat
- While you are waiting for water to come to a boil, render the fat from the bacon over low heat in a large saute pan, until bacon has rendered off as much fat as you can get and it becomes crisp

- While bacon is rendering, add egg yolks, Parmigiano Reggiano, Pecorino Romano, salt and pepper into large mixing bowl, whisk together and set aside

- While bacon is rendering, add heavy cream and creamed garlic into small sauce pot over high heat and bring to a boil
- Once the cream comes to a boil, turn the heat off and let cream mixture steep

- Once the pasta water is at a rolling boil, add a heavy amount of salt and add the spaghetti
- Cook until al dente

- Once the bacon has rendered off it's fat and become crisp, remove bacon and set aside
- Dispose of bacon fat, leaving about 1 TBL of fat inside of the pan
- Turn heat to medium-high, add shallots and saute until it becomes translucent (this will only take 1-2 minutes)
- Deglaze the pan with white wine (scraping the bottom for the delicious little bacon bits) and cook until wine has almost cooked away (1 minute or so)
- Once the wine has almost completely cooked away, add the cream/garlic mixture and cook over high heat until cream has reduced to nappe (until the liquid is slightly thicker than heavy cream and can coat the back of a spoon - this will only take about 1 minute, as there is not a lot of cream to begin with.)

This last step should be done RIGHT BEFORE serving

- Once the spaghetti is al dente, remove from pasta water and drain
- Add the spaghetti directly into the egg yolk/cheese mixture and toss around until pasta is coated (be quick about this so the egg yolk doesn't curdle)
- Add enough of the heavy cream mixture to the pasta to make the dish a creamy texture

- Put into large serving bowl and top with reserved, crisped bacon

Wine Pairing Suggestion:

White wines are best to go with heavy cream-based sauces. Obviously, you can drink whatever you like, but I recommend either a Sauvignon Blanc or a Pinot Grigio. Either of those two wines will pair very nicely with the richness of the carbonara.

 

[holdol]

Now that sounds good!........*Print* :hatsoff:

 

[jibbijib]

Only problem I have is that I measure in the metric system

All these oz's mean I have to covnert them all and its so much work lol

Here's an awesome recipe:

Grilled Peanut Butter Toast

Ingredients

2 Slices of bread
Maple syrup
Butter/Margarine
Peanut Butter
Love

Instructions

Get a regular frying pan on the stove at high heat. Dribble maple syrup onto bread lightly, or however you desire. Let that soak in and butter that side, then flip it over and butter the other side. Repeat for the other bread. Throw them into the pan. Depending on how big your pan is you can either get one or two in there. Watch for the buttered side up to turn yellow then it will turn an opaque yellow and look very dark and wet and almost see through. Flip the bread and do the other side. Basically like a grilled cheese.

When done, apply the peanut butter and prepare to be amazed! You dont need to butter the toast before you put the peanut butter on.

 

[ChefChiTown]

Only problem I have is that I measure in the metric system

All these oz's mean I have to covnert them all and its so much work lol

No work at all my friend. Just go here...

METRIC CONVERSION

 

[jibbijib]

Thank you!


I feel so smart now.








Can I come to your place for halloween?

 

[ChefChiTown]

I was going through my old recipes from culinary school and I came across this one, so I thought I'd share...

Mini North Carolina BBQ Pulled Pork Sandwiches w Buttermilk Biscuits




Carolina BBQ Sauce / Pulled Pork

1 1/2 oz Cider Vinegar
1 1/2 oz Water
3/4 oz Whole Grain Mustard
1/4 tsp Paprika
1 oz Honey
1/4 tsp Salt
1 tsp Worcestershire Sauce
1/2 tsp Hot Sauce (Tabasco is fine)
1/4 tsp Chili Powder
1/4 tsp Black Pepper, ground
1 tsp Lemon Juice
1 oz Onion, small dice
1 tsp Garlic, minced
Salt and Pepper, TT
6 oz Pork Butt, boned
Carolina BBQ Sauce, as needed (this is what you made above)
Water, as needed

1. Combine vinegar through garlic into a large sauce pot and bring to a boil.
2. Reduce the heat to simmer. Simmer for 30 minutes.
3. Mix the salt and pepper together and rub the exterior of the pork butt with the mixture
4. Roat the pork butt at 300 degrees for approximately 2-3 hours until it is fork tender
5. Remove the roast from the oven and let it rest 25 minutes, loosely covered with foil. Shread the meat.
6. Place the shredded pork in a saucepot with half the BBQ sauce. Add a little water if needed.
7. Bring to a boil and turn the heat down to a simmer. Simmer for an hour, stirring occasionally.
8. Serve the pork with cole slaw. Serve the remaining sauce on the side.

Cole Slaw for BBQ Pork Sandwiches

12 oz Cabbage (red or green), julienne
1 oz Red Onion, julienne
1 oz Carrot, julienne
1/8 oz Parsley, minced
3/4 tsp Dry Mustard
1 TBL Mayonnaise
1 oz Cider Vinegar
1 oz Vegetable Oil
1/4 oz Sugar
Salt and Pepper, TT

1. Soak cabbage in cold water for 15 minutes to soften flavor. Drain and reserve.
2. Combine the cabbage, red onion, carrot and parsley.
3. Combine the mustard, mayonnaise, vinegar, oil and sugar. Add to the vegetables and mix well.
4. Season with salt and pepper, chill for at least 1 hour.

*For the buttermilk biscuits, just buy the ones in the tube. Those will do just fine. AKA - I can't find my buttermilk biscuit recipe and I don't feel like looking for it right now. :uohs:

 

[ChefChiTown]

Hoisin Marinade

1/4 C Hoisin (you can find this in the Asian isle)
3 Garlic Cloves, minced
2 TBL Rice Vinegar
2 TBL Soy Sauce
2 tsp Ginger, grated
1 TBL Vegetable Oil
1/4 tsp Black Pepper
1 Lime, juiced

- Combine all ingredients in a ziploc bag, making sure they are thoroughly mixed together. Add steak/chicken and set in refrigerator for 2-4 hours. Overnight is best.

Garlic Marinade

10 Garlic Cloves
1 White Onion
1 TBL Dijon Mustard
1/2 C Apple Cider Vinegar
1/3 C Soy Sauce
1/3 C Olive Oil

- Combine all ingredients in a food processor and pulse until a paste is formed. Rub all over steak/chicken and cover. Set in refrigerator for 2-4 hours. Overnight is best.

ChefChiTown's Steakhouse Marinade

2 C Red Wine
1/4 C Olive Oil
1/4 C Worcestershire Sauce
6 Garlic Cloves, minced
2 TBL Dried Oregano
2 TBL Dried Basil
1 TBL Garlic Powder (NOT "garlic salt")
1 TBL Parsley, minced
2-3 tsp Cayenne Pepper
2 tsp Black Pepper

- Combine all ingredients (except parsley) in a food processor and pulse until thoroughly processed. Put mixture into a ziploc bag and add parsley. Add steak/chicken and set in refrigerator for 2-4 hours. Overnight is best.

 

[Torre82]

One of my mom's favorites:

Zucchini Nut Bread

Ingredients
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1.75 ounces Kentucky Whiskey
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans
Directions

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes. Drink the whiskey and eat already.

 

[gunslingingbird]

No work at all my friend. Just go here...

METRIC CONVERSION

Another unit conversion calculator

 

[METAL HEAD]

frozen food's and anything that comes in a box or jar is the exstent of my cooking.
other then that's it's pizza delivery or fast food.

 

[ChefChiTown]

ChefChiTown's Perfect Turkey



Glaze
(The recipe for my glaze is for a large turkey (20-25 LBS), so if you have a smaller turkey (10-15 LBS), cut the recipe in half.)

Ingredients

3 C Apple Juice (or apple cider)
3 C Orange Juice
1 C Dark Maple Syrup
1/2 LB Butter, unsalted
1/2 C Brown Sugar
2 TBL Thyme, fresh, whole (stem and all)
1 TBL Rosemary, fresh, whole (stem and all)
1 TBL Mint, fresh, whole leaves
2 tsp Nutmeg, dried
1 C Dark Rum (optional)

- Combine all ingredients (except for mint) into a large sauce pot, uncovered
- Over medium heat, bring the liquid to a simmer and stir continuously
- Simmer until butter has melted and the brown sugar has dissolved
- Once butter has melted and brown sugar has dissolved, turn heat up to medium-high
- Allow liquid to reduce until it is the consistency of maple syrup
- Add mint
- Turn off heat and set aside



Turkey
(Make sure the turkey is properly cleaned, removing all organs and neck.)

- Preheat oven to 325 degrees
- Make sure to pat turkey dry before cooking
- Place a cooling rack inside of a large roasting pan (disposable ones are perfectly fine) as this will help prevent soggy turkey skin
- Place turkey on top of cooling rack (inside of roasting pan)
- Loosely cover the turkey with foil
- Lightly butter the turkey's skin, including "underneath" the skin, between the skin and the meat
- Every 15 minutes, liberally brush some of the glaze all over the turkey
- Continue checking the internal temperature of the turkey every 15 minutes as well, making sure to put the thermometer into the thickest part of the thigh (dark meat takes longer to cook, so be sure to use the thigh as a guide)
- When the internal temperature reaches 140 degrees, turn the oven up to 400 degrees and remove the foil
- Continue to roast and continue to glaze until the internal temperature of the turkey has reached about 157-159 degrees
- Remove turkey from oven, loosely cover with foil and let rest for 20 minutes

The recommended internal temperature for consuming poultry is 165 degrees. Most people are scared of getting ill, so they terribly overcook their turkey until it reaches an internal temperature of around 180-190 degrees. As you see, I recommend that you remove the turkey when it has reached an internal temperature of 157-159 degrees. This is because of "carry over cooking". Once you remove the turkey from the oven, it will continue to raise another 8-9 degrees, which will bring you to the appropriate internal temperature of 165 degrees. DO NOT leave the turkey in the oven until it has reached 165 degrees or else your turkey will "carry over cook" until it has reached 175+ degrees, leaving you with a very dry turkey.

Buttermilk Gravy

Ingredients

8-10 oz Chicken Livers
1/2 C White Wine
1-2 C Buttermilk
3 C Chicken Stock
1 TLB Thyme, fresh, whole (stems and all)
Cornstarch Slurry (combine 2 TBL cornstarch with 4 TBL COLD water)
Salt, TT
Pepper, TT
(If your turkey comes with it's neck and gizzards, use this along with chicken livers)

- Pat chicken livers dry
- Season chicken livers with salt and pepper
- In a sauce pot, saute chicken livers (and gizzards) in a small amount of oil over high heat until cooked through
- Once cooked through, remove chicken livers and set aside (you can do whatever you want with them, as they are no longer needed)
- Deglaze the sauce pot with the white wine (there will be a fair amount of "bits" stuck to the bottom...those are good)
- Once the wine has almost cooked away, add the chicken stock and thyme
- Bring the liquid to a boil
- Once the liquid reaches a boil, cook for 2-3 minutes
- Add buttermilk and heavily season with pepper
- Bring the liquid back to a boil
- Remove thyme sprigs (if you just used the leaves and removed the stems, you can leave them in if you like)
- Once the liquid is boiling (it has to be boiling), add the slurry, little by little, stirring briskly the entire time, until the gravy becomes thickened to your liking (if you run out of slurry and it's still not thick enough, just make some more)
- Season with salt and more pepper, if needed

If your gravy has lumps in it, don't worry. Just get a strainer, put a layer or two of cheesecloth inside of it and pour on the gravy. Help push the gravy through with a spatula to get rid of the lumps.

 

[coolbeers]

chili

2-3lbs SIRLOIN steak, cubed (not ground round or ground beef).
1 tbsp evtra virgin olive oil
1 large white onion, chopped
3 cloves garlic, minced
1 tbsp salt
2-3 fresh jalapeños , chopped (seed for milder flavor, add more for spicier flavor)
1/4 cup McCormick chili powder. (not all chili powder is the same. I ruined a whole pot once using cheap chili powder. Use McCormick)
2 tbsp ground cumin
2 tbsp oregano
1 bottle Shiner Bock (other dark amber beer, such as Sam Adams)
1 can beef broth
1/4 maza or corn meal

Simply combine all ingredients, except the corn meal, in a crock pot, set to low and let cook no more than 6 hours, else the meet begins to break down to much. It doesn't affect the flavor, but it will affect the texture.

It's going to look real thick at first, but cooking in a crockpot, everything will start 'melting' together and it will thin out a lot in about 3 hours. Just keep an eye on it. Feel free to add a little more beef broth or beer to your own taste.

To thicken, mix the corn meal with a little COLD water and add to the pot to thicken as desired. It takes about 10 minutes for it to start thickening so careful not to over do it.

Feel free to garnish with fresh chopped green or white onion and/or shredded sharp cheddar and a jalapeño.

gonna make some sunday:tongue:

 

[Kil4Thril]

chili

2-3lbs SIRLOIN steak, cubed (not ground round or ground beef).
1 tbsp evtra virgin olive oil
1 large white onion, chopped
3 cloves garlic, minced
1 tbsp salt
2-3 fresh jalapeños , chopped (seed for milder flavor, add more for spicier flavor)
1/4 cup McCormick chili powder. (not all chili powder is the same. I ruined a whole pot once using cheap chili powder. Use McCormick)
2 tbsp ground cumin
2 tbsp oregano
1 bottle Shiner Bock (other dark amber beer, such as Sam Adams)
1 can beef broth
1/4 maza or corn meal

Simply combine all ingredients, except the corn meal, in a crock pot, set to low and let cook no more than 6 hours, else the meet begins to break down to much. It doesn't affect the flavor, but it will affect the texture.

It's going to look real thick at first, but cooking in a crockpot, everything will start 'melting' together and it will thin out a lot in about 3 hours. Just keep an eye on it. Feel free to add a little more beef broth or beer to your own taste.

To thicken, mix the corn meal with a little COLD water and add to the pot to thicken as desired. It takes about 10 minutes for it to start thickening so careful not to over do it.

Feel free to garnish with fresh chopped green or white onion and/or shredded sharp cheddar and a jalapeño.

gonna make some sunday:tongue:

I make a chili VERY similar to this, except I cook 1# of bacon until it is crispy, then use the fat to initially brown the beef (pork works well also). Add in 12oz of pinto/kidney/black beans and you have a winner.

Yours sounds very easy, and I think I'll try it as a single-pot meal very soon. Time is something I have precious little of.

 

[ChefChiTown]

Chocolate Butter Cake

Ingredients

1 LB Butter, unsalted
1 LB 12 oz Sugar
1/3 oz Salt
8 oz Unsweetened Chocolate
12 oz Eggs
1 LB 8 oz Cake Flour
1 oz Baking Powder
12 oz Milk
2 tsp Vanilla

- Make sure that all ingredients are at room temperature
- In a stand mixer, use the paddle attachment and add butter
- Cream butter (slowly) until light and creamy, about 5-7 minutes
- Slowly add sugar and mix for another 5-7 minutes
- Slowly add eggs and vanilla, mix until incorporated
- Scrape down the sides of the bowl and mix until incorporated
- Sift cake flour and baking powder together (AKA - dry ingredients)
- Add 1/3 of dry ingredients and 1/3 of milk into the mixer and slowly mix until fully incorporated
- Add another 1/3 of dry ingredients and another 1/3 of milk...repeat mixing process
- Add the final 1/3 of dry ingredients and another 1/3 of milk...repeat mixing process

If you have cake rounds (circle):

- Split batter between 2 10-12" rounds
- Bake at 360 F for 30-35 minutes, or until you can poke it in the center with a toothpick and it comes out clean

If you have a cake pans (square):

- Split batter between 2 18 X 13" cake pans
- Bake at 360 F for 30-35 minutes, or until you can poke it in the center with a toothpick and it comes out clean

FYI - If you don't have a stand mixer, you can mix the ingredients by hand. Use a rubber spatula and mix thoroughly, making sure to cream butter as best as you can. The cake won't turn out exactly the same, but it will be close enough.

 

[Timbobjambo]

^^ thanks for that one going to try to make it.

 

[ChefChiTown]

Chinese Beef Broccoli

Ingredients

1 lb round steak, cut into 1/4" wide x 1" long strips
3-4 cups fresh broccoli, stems and all, cut into 1" pieces (frozen is fine)
1 C beef broth
1/4 C sesame seeds (optional)
2 TBL sugar
2 1/2 TBL soy sauce
1 TBL fresh ginger, grated (DO NOT substitute powdered ginger)
1 TBL corn starch (DO NOT substitute flour)
1/2 TBL crushed red chili flakes
2 cloves of garlic, minced
2 tsp fish sauce (optional)
Salt TT
Pepper TT
Vegetable oil

Equipment

Chef's knife
Large mixing bowl
Large, wide saute pan
Whisk
Spatula
Paper towels
Large sauce pot (only if you use fresh broccoli)

Instructions

- If you use fresh broccoli, cut the stalks into 1" pieces, stem and all.
- Place into a large sauce pot.
- Add about 1/8" water to the pot.
- Put over high heat, dropping the heat to a simmer when the water reaches a boil (this will happen very, very quickly) and immediately cover the pot.
- Let the broccoli steam for about 10 minutes and then drain the excess water from the pot.
- Set the broccoli aside.

- If you use frozen broccoli, remove from the freezer about 15 minutes before you start cooking this recipe.

- Cut the round steak into 1/4" wide x 1" long pieces.
- Pat the round steak slices dry with a paper towel (it helps the beef to brown better, adding more flavor to the meat itself).
- Set the round steak slices to the side.
- In a large mixing bowl, combine beef broth, sugar, soy sauce, ginger, corn starch, chili flakes and garlic, whisking together to combine.
- Place a large, wide saute pan over very high heat, with a small amount of vegetable oil.
- Season the beef with a tiny amount of salt and pepper.
- When the oil in the saute pan begins to smoke, add the beef, stirring constantly.
- The beef won't take long to cook, so after about 1 minute, add the broccoli and continue to stir. If you are going to use sesame seeds, now is when you would add them as well.
- After another minute, re-whisk the ingredients in the bowl and immediately add to the saute pan.
- Stir everything together so every piece of beef and broccoli is coated with the liquid.
- Stop stirring and allow the mixture to come to a boil. When it reaches a boil, immediately drop the heat to a simmer and let the mixture reduce until it becomes thickened, like cough syrup.
- Serve over rice and eat.

To add an additional layer of flavor, marinate the beef slices in the following mixture for about 1/2 hour before cooking...

1 C lime juice
2 jalapenos, minced (seeds and all)
1 TBL soy sauce
1 TBL sugar

 

[Wainkerr99]

Wow, a lot of hidden talent here. I am just going to say Irish stew, Everyone knows how this is made. Taters, chopped beef, or lamb - based on the original, simple recipe, - not the Hungarian goulash, it is too rich. The meat you braise lightly before adding to the water.
A couple of onions.
Also, one tomato.
Soup powder.
2 tablespoonfuls of a good red wine, preferable Merlot - halfway near the end of cooking, when meat is tender.
Handful of raisins.
Cover with water.
Dumplings, added also near the end of cooking.
Beef stock, one cube.
Vegetable mix, for flavour and vitamins, (hopefully). Broccoli, Cauliflower, peas, beans.
Make sure all is mixed well in the water.
Let it stew. Stir occasionally with wooden spoon.
Salt, teaspoon.

Serves 2 or 3.