Recipe Thread!

[hedonis]

The other night, experimenting as I do, I doctored up some sausage to be used in various egg dishes (scrambled, omelet) .

2 Lb. Ground breakfast sausage
1/2 cup wine (I used a white zinfandel, but depending on your taste, could be anything)
1 tsp of Cinnamon
about a palm's worth of crushed rosemary leaf


Cook the sausage SLOW (I had it on low heat on the gas stove for about 40 minutes), covered most of the time. Cinnamon was added to the sausage first, followed about 10 minutes later by the Rosemary leaf, and finally, the wine.

I first used this sausage in some omelets, which had the sausage, finely shredded colby/jack cheese, Roma tomatoes, and yellow onion. The onion was finely chopped, and the tomatoes were diced.


Yum.


And Chef, I'm definitely trying some of those recipes!

H

 

[DukeLaCrosse]

put cloves and tom collins mix in a pie shell and enjoy

 

[tiger1977]

Chef....roast the pork butt at a lower temp for a longer time period. It will allow the connective tissue in the meat to cook down more and bee evn more tender.

Or you could just buy a smoker and smoke it for 12 hours. Either way, you cant go wrong with BBQ.

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:

 

[tiger1977]

Is there a thread for sauces & marinades as well? or are people including them in this section.

 

[hedonis]

Further up on this page (Post #330) Chef ChiTown posted three marinades. I think they are just included here in this thread.

H

 

[GeseppEisonhawk]

Pan Seared Hog Snapper with Safron Couscous, French Beans, Cherry Tomatoes & English Pea Sauce

(suggested wine pairing: Glenora Vinter's Select Dry Riesling)
prep time: 30 minutes
serves 4

1 c vegetable stock
1/4 tsp saffron
1 Tbsp extra-virgin olive oil
1 c couscous
Salt and pepper, to taste
1 tsp minced garlic
1 tsp minced shallots
2 c heavy cream
1 c peas
1 pt cherry tomatoes
1/2 lb French beans
1 Tbsp butter
2 Tbsp virgin olive oil
4 8-oz portions of hog snapper (or halibut if THAT's your style)

1. Preheat oven to 400 degrees. Put vegetable stock, saffron, and extra-virgin olive oil in small pot and bring to boil. Place couscous in bowl. Once the stock has come to a boil, add to couscous. Cover bowl with plastic wrap and let sit 10 minutes. Fluff couscous and season with salt and pepper.

2. For peas sauce, heat garlic and shallots in small sauce pan for 5 minutes. Add heavy cream and bring to simmer. Add peas and simmer for 2 minutes. Take mixture off stove and puree in blender. Season with salt and pepper.

3. Wash cherry tomatoes and cut in half lengthwise. Clip off stem end of French beans and wash beans. In saute pan, add butter and French peas. Cook over medium-high for 4 minutes. Add cherry tomatoes. Cook 2 minutes. Season to taste with salt & pepper.

4. Heat virgin olive oil in large saute pan over medium-high heat. Place hog snapper (halibut) in pan and sear for 4 minutes. Place in oven for 10 minutes.

5. Pour thin layer of pea sauce over plate. Put serving of couscous in centre of plate and place hog snapper (halibut) on top of couscous. Arrange vegetables around fish and serve.


[p. 17 AUG. 2,008 Simply Wine]
~~reciepe courtesy of Finger Lakes region's Veraisons Restaurant & exc. chef Orlando Rodriguez

www.glenora.com
1-800-243-5513

 

[Porn4Free4Life]

Lime spritzer = extremely easy to make. All you need to do is add a few drops of lime syrup into a cup filled with any lemon / lime flavored soda. Add a lime or lemon into the cup as a garnish. Mint would also be a good garnish. You could also add some club soda or ginger ale, rum, and a little sugar (boiled in water to make a simple syrup) to make a mojito.
Here is a link for the mojito if you would like a standardized recipe.
http://www.drinksmixer.com/drink582.html

 

[Bloodshot Scott]

Holy freaking bump.

 

[Facetious]

I tried to make a 12'' circle out of some pre prepped pizza dough that I bought at the grocer and damn that shit is way ''elasticy'' to work with ! I tried over and over to knead that shit out but it just kept springing back into a jaggedy retarded looking trapezoid.

I tell you, I was this close to just chucking the martian looking blob out into the roadway but my better senses told me to try to make the best of it so I ended up slapping ''the thing'' back down on the cutting board which I placed flat on my kitchen floor, then I grabbed a 12'' skillet, centered it over the top of the dough and put my entire 185lb six' - one'' on that sucker ! Yep ! I stood inside my skillet for about a minute ! You wanna fuck around do ya ?

So I stepped down from the skillet and lifted it off of the dough, now I have something that I can work with, well, for my purpose anyway.
Finishing up here, I quickly slapped down some tomato paste, freshly grated mozzarrela and some thin slices of Portugese sausage thinking that I'd better get this effin thing in the oven before it contracts again, which it did.:bawling:

I ended up with an ultra thick crust personal pizza in the shape of Darlington Raceway that took about 35 - 40 mins. to bake (the package instructions called for 9 minutes baking time !)


Best pie I ever ate tonite :helpme:

 

[Shifty]

Roasted Brussels Sprouts With Bacon :yummie:

Ingredients

• Brussels sprouts. 16 - 20. You can count, can’t ya?
• ½ package of bacon. Or a whole package for you rotund motherf*ckers …
• Fresh ground black pepper. Freshly ground. That’s just smart!
• Oil. Olive or Vegetable. Doesn't matter, just make sure it's greasy …

Directions

Find an oven. Preheat it to 375 degrees F. That’s ‘fahrenheit’ you big dummy.

Wash and clean up them sprouts. Trim the root end and halve them bitches.

Lay out them bacon strips and slice ‘em up into smaller pieces. Don’t ask me how small …

Cook that bacon in a pan over medium heat until that shit starts to get crispy fella! Toss the bacon into a bowl and set aside for now, k?

And keep a close eye out for any hungry bacon-stealing motherf*ckers ...

Add them sprouts to the pan and pepper ‘em up son! Transfer them sprouts into a baking dish and roast the little bastards for about 30 minutes or so. Add in that bacon and keep roastin' that whole f*ckin’ concoction until them sprouts are cooked through and golden, about 10 to 15 minutes more homey.

Well, what are you waiting for? Eat up player!

 

[Thomas O'Malley]

Roasted Brussels Sprouts With Bacon :yummie:

Ingredients

• Brussels sprouts. 16 - 20. You can count, can’t ya?
• ½ package of bacon. Or a whole package for you rotund motherf*ckers …
• Fresh ground black pepper. Freshly ground. That’s just smart!
• Oil. Olive or Vegetable. Doesn't matter, just make sure it's greasy …

Directions

Find an oven. Preheat it to 375 degrees F. That’s ‘fahrenheit’ you big dummy.

Wash and clean up them sprouts. Trim the root end and halve them bitches.

Lay out them bacon strips and slice ‘em up into smaller pieces. Don’t ask me how small …

Cook that bacon in a pan over medium heat until that shit starts to get crispy fella! Toss the bacon into a bowl and set aside for now, k?

And keep a close eye out for any hungry bacon-stealing motherf*ckers ...

Add them sprouts to the pan and pepper ‘em up son! Transfer them sprouts into a baking dish and roast the little bastards for about 30 minutes or so. Add in that bacon and keep roastin' that whole f*ckin’ concoction until them sprouts are cooked through and golden, about 10 to 15 minutes more homey.

Well, what are you waiting for? Eat up player!

:thumbsup:

 

[vodkazvictim]

Suck cock.

Swallow results.

 

[Luxman]

Rice cooker bread

https://www.youtube.com/watch?v=AA5GbXcVV-A


Japanese Souffle Cheesecake

https://www.youtube.com/watch?v=7HmyYZ15RrA