Food Threads - Supraforums cookbook!

[Peregrinus]

LOL, i thought it might be a possible idea. With people posting recipes and stuff lately, I KNOW all you guys out there have at least one special thing you, or your family might make. Maybe we could throw together a Supraforums Recipe book of some sorts. I have done it before. And im fairly certain, if we had enough recipes, and pictures of everything, it could come out to be a nice idea. And its relatively cheap to do, and we could do it kind of like the calender or something, Or at the very least make it into a Nice E-recipe book ^^ just tossing the idea out there.

Its hit or miss, i kind of wonder, but im sure the next 3 replies are going to be " Ugggh not another lame thread IBTL "

I thought it could be good. Lets give it a try!

[Peregrinus]

Just to get it started: compliments of PDQDSM


Here's my take on the best down and dirty potato salad.

Start off with 5lbs of potatoes, I prefer new (red) potatoes, but all I had were California Long Whites. Be sure and leave the skin on and dice into 1/2" to 5/8" cubes. Fill pot with cold water, some salt, dash of garlic powder and a couple tsps of oil. Add the potatoes and bring to a boil on med-high heat. Drop temp to medium and cook about 10-12 minutes, just until they start to get a little soft. You still want them to have some 'bite' in them. You don't want mush. Drain and let them cool for 30 minutes. Do NOT rinse them with cold water!

http://www.speedsoutheast.com/pp/data/589/DSC_3232.JPG

While those cook, boil up about 4-5 eggs. I had run out and only had one for my batch. After about 5 minutes of boiling, remove from heat and run cold water into the pot for a few minutes to cool them off. Remove shells and dice up.

http://www.speedsoutheast.com/pp/data/589/DSC_3233.JPG

Also chop into small pieces about 10 slices of slab hickory smoked pepper bacon and fry it up on medium heat in an iron skillet. Drain and let it cool as well.

http://www.speedsoutheast.com/pp/data/589/DSC_3234.JPG

While all that is cooling, chop up 1/2 of a medium size red onion.

http://www.speedsoutheast.com/pp/data/589/DSC_3235.JPG

In the big bowl you are going to mix this up in, you want to drop in the following ingredients: 3 tbsps of white vinegar, 2 tbsp or sugar, good palmfull of parsley, 1tsp of smoked paprika, 1 tbsp of garlic powder, 2 tsps of celery salt, dash of cracked red pepper flakes, 2.5 to 3 cups real mayonnaise and plenty of fresh cracked pepper.

http://www.speedsoutheast.com/pp/data/589/DSC_3236.JPG

Mix wet/dry ingredients thoroughly and then dump in the bacon, eggs and onion. Then fold potatoes in gently with a spatula. Add fresh ground sea salt (or regular salt) to taste and refrigerate overnight.

Grill you some Cheddar Brauts, crack open a Killian's Red and roll your sleeves up, 'cause it's gonna get messy.

http://www.speedsoutheast.com/pp/data/589/DSC_3237.JPG

[Peregrinus]

Again, compliments of PDQDSM


I love a good Ribeye. Pretty much my favorite cut of meat. No need to trim any fat off and I go for one with a good amount of marbling.

http://www.geocities.com/ronnie_suburban/Photos/Ziers/zier.ribeye.jpg

Be sure you bring your steaks to room temperature before doing anything. Take them out of the fridge 45 minutes to 1 hour before cooking.

For my marinade I pretty much eyeball the ingredients, so sorry I don't have exact measurements.

I start out with a base of Dr Pepper, about half of a 2 liter bottle. Some people use Coke, but for me Dr. Pepper is where it's at. When you're done, don't worry it doesn't taste like Dr. Pepper, it just has the faintest sweet taste, with a whiff of fruit.

Then I add a cup of olive oil, a cup of Dale's Steak marinade, few dashes of Lee & Perrin's, and a splash of lime juice and a few dashes of hot sauce.

http://www.mallofthesouth.com/images/dalessm01.jpg

On the steaks I rub in coarse fresh cracked black pepper, sea salt, and garlic powder (not garlic salt). I let it sit for about 10 minutes then drop them into the bowl of marinade and let them soak for 1.5 hours at room temp.

I take the steaks out and drain them good. Then I dust a little more salt, a lot of cracked pepper and something I found at Sam's Club called Steak Dust (awesome stuff).

http://www.spiceplace.com/images/durkee_steak_dust_lg.gif

I heat an oven to 475 degrees and an iron skillet on high. When the iron skillet is smoking hot, I drop the steaks on and quickly (45-60 seconds each) sear on both sides and on all edges. Transfer to glass casserole dish. Let the meat rest for about 5 minutes before placing it into the middle of the oven.

I usually cook mine for about 1 minute max per ounce (so about 11-13 minutes for that 12oz slab) for that med-rare/rare taste, and then pull steaks out of the oven, top it with a pat of soft butter, and place loose aluminum foil over the top of them and let them rest for 15 minutes to redistribute juices. It's very important to let them rest!

http://i11.photobucket.com/albums/a154/foodhoe/yosemite07/3/ribeye.jpg

As an add-on, I usually roughly chop some vidalia and red onion and use the iron skillet I seared the steaks in to cook them.

Enjoy.
http://www.skippypbbq.com/images/web_redesign/recipe/tb_ribeye.jpg

[eljefefx]

This is something that my wife came up. I offered suggestions for a future variation but I thought I'd just share it in it's current form.

We call them Yankee Tamales.


http://i5.photobucket.com/albums/y165/eljefefx/DSCN2315.jpg

http://i5.photobucket.com/albums/y165/eljefefx/DSCN2314.jpg

http://i5.photobucket.com/albums/y165/eljefefx/DSCN2316.jpg

http://i5.photobucket.com/albums/y165/eljefefx/DSCN2325.jpg


Basically, she just made little tamale bites and put them into a corn tortilla covered with enchilada sauce and cheese.

I'll try and get the recipe from her later today.

[Peregrinus]

compliments of IJustLuv2xlr8


I'll add mine too what the hell... :D

-8 to 10 Red Potatoes (Skin On)
-1/2 Vidalia Onion (Chopped)
-1/4lb Lean Bacon (Cooked Crispy and Diced)
-10 to 12 Shrimp
-2 Eggs (Boiled for 10-12 Mins and diced)
-2 to 3tbsp of Mayo (Not exact...but a heaping tablespoon)
-2tsp Gulden's Mustard
-1/2cup Fresh Parsley (Chopped)
-2 to 3 Garlic Cloves (Pressed)
-1cup Pickle Relish
-2tbsp Salt
-Shitload of Black Pepper (I agree, gotta love black pepper)
-2tbsp Paprika
-3tbsp Cayenne Pepper
-1/2 Lemon
-1tbsp Butter

Shrimp: Peel, Clean, Season w/Pinch of Salt & Cayenne Pepper. Sautee over medium-high heat and right before you take them off squeeze a half a lemon's juice over the shrimp in the pan. And toss in some butter, let it completely melt and toss the shrimp until the shrimp is evenly coated.

Other Stuff: Basically cook the potatoes until they are fork tender throughout, put in large bowl and mash the potatoes into chunks, add all of the other ingredients and mix thoroughly...it should come out real chunky but also well blended and tender to the bite. Then take some extra paprika and dust the top of the salad. Refrigerate over night and enjoy! Hope I didn’t forget anything.

God I can't wait for summer to be here...nothing like firing up the grill and eating food like this, lol.

Now everything is in one thread, lets keep it going ^^

EDIT: eljefefx yeah man, if you can get it, post it, i'd love to keep this thread going, i think its a good idea.

[R04]

Bowl of frosted flakes, add milk = perfection

[eljefefx]

Homemade Salmon Burgers with Honey-Soy Glaze and Whole Wheat Mac and Cheese.

http://i5.photobucket.com/albums/y165/eljefefx/DSCN2380.jpg

SALMON BURGER RECIPE

(Note: I usually never measure my ingredients, just do it by eye, so feel free to adjust as you wish)



1 pkg. Hamburger Buns
2 cans of Salmon or 3/4lb of Fresh Salmon
Soy Sauce
Honey
4 eggs
Canola Oil
Lemon Juice
1 1/2 pkgs. Ritz Crackers


SAUCE:

Combine 1/4 C. Honey and 2tbls of Soy Sauce in a small microwavable bowl. Heat for 30 seconds. Let stand 5 mins then refrigerate for 10 mins. Remove and adjust for taste.



BURGERS:

In large mixing bowl, combine salmon (de-boned and drained), eggs, 3tbls lemon juice and mix well. Smash the Ritz crackers and add them to the bowl. Mix thoroughly. Let stand a few minutes. Heat frying pan on medium - med/high heat with enough Canola oil to cover the bottom. When oil is hot, turn heat down to medium. Mold salmon into burger-size patties and cook in pan until browned on each side.

The sauce goes on both top & bottom of bun prior to serving.

[supra_race]

space cakes ftw

[MadMonkey]

Ugggh not another lame thread IBTL












:nervous:







:D

How could you forget this one?!


Here is what I call Dulce de Leche con los Plátanos, or Dulce de Leche Pie.

I made this up today using a technique my grandmother taught me 20 years ago.

You start off with 2 small cans of Eagle Condensed Milk. Not evaporated, you need sweetened condensed.

Peel the paper label off and place into large pot and completely cover with water several inches above the tops of the cans. Turn on Med heat and boil for 3.5 hours. Make sure the water level never drops below the tops of the cans.

http://www.speedsoutheast.com/pp/data/589/DSC_3224.JPG

Remove from heat and let the cans cool for 30 minutes.

While they are cooling , preheat your oven to 375 degrees. Place a pre-made graham cracker crust in the oven for 8 minutes or until golden brown. Remove from oven.

http://www.speedsoutheast.com/pp/data/589/DSC_3226.JPG

Immediately spread a single layer of semi-sweet chocolate chips into the pie crust.

Slice 1 ripe banana and cover chips with banana slices.

Open one can of the condensed milk. The milk will have turned into a creamy caramel filling. Spread caramel filling evenly and completely cover the banana slices.

http://www.speedsoutheast.com/pp/data/589/DSC_3228.JPG

Spread another single layer of chocolate chips and cover with another layer of sliced bananas.

Open the other can of the condensed milk and spread over the bananas.

Spread a thick layer of Cool Whip, or as I do, freshly beaten heavy whipping cream with a half cup of powdered sugar added in.

http://www.speedsoutheast.com/pp/data/589/DSC_3225.JPG

Sprinkle some more chocolate chips on top.

Let sit in fridge overnight.

http://www.speedsoutheast.com/pp/data/589/DSC_3220.JPG
http://www.speedsoutheast.com/pp/data/589/DSC_3229.JPG

[Peregrinus]

Ugggh not another lame thread IBTL












:nervous:







:D

How could you forget this one?!

haha, whoops, that was the thread that inspired my post ^^

[na-tsupraking]

Awesome thread :bigthumb: I am gonna try some of this stuff later today ahaha.

[Rivard]

The Dulce de Leche Pie looks real good.

I'm doing the preparation for what I'm going to eat tomorrow. Pork ribs!

Here's what you need:

2.5kb of ribs
250ml of chili sauce
125ml of your favorite sauce. I use Diana smoked sauce
60ml of red wine vinegar
30ml of bronw sugar (Put a bit more if you like it more sweet)
10ml of fresh garlic
125ml of chicken broth
Maple sirup. (As much as you like)

I don't count anything, I just go by taste.

1st, you take the ribs
http://img135.imageshack.us/img135/4939/dscn3078vq1.jpg

You cut them and put them in a pot with cold water then cook it until the water boils. Then you rinse them and put them in a pot.
http://img187.imageshack.us/img187/3363/dscn3082sw0.jpg

Then you put all the ingredients into a bowl to make the sauce.
http://img187.imageshack.us/img187/9076/dscn3090wp1.jpg
http://img187.imageshack.us/img187/4329/dscn3086pn2.jpg
http://img135.imageshack.us/img135/2983/dscn3091jt2.jpg

Then you put the sauce on the ribs and cook at a REALLY low temperatures for 8 hours.
http://img187.imageshack.us/img187/125/dscn3094mv7.jpg

It's better on the BBQ but with the weather here, it is impossible. I'll do it again this summer but on the BBQ.

Enjoy! :)

[Dave Capone]

This is very simple and quick, but its my favorite kind of chicken I make on the grill, sorry no pictures of the final product.

Start with chicken breast, baste with stubbs every time you flip the chicken over, and season with lemon pepper.
http://us.st11.yimg.com/us.st.yimg.com/I/stubbsbbq_1981_6674872

The lemon peper gives it a nice kick, and the stubbs sauce gives it just the perfect tangy after taste, everyone who I've cooked this for has absolutely loved it.

[Rivard]

Here is the result of the ribs that I just ate:

http://img144.imageshack.us/img144/452/dscn3096xh0.jpg

With some baked potatoes with butter, cheese and sour cream.

It doesn't look too good like that but it is!

[Peregrinus]

Here is the result of the ribs that I just ate:

http://img144.imageshack.us/img144/452/dscn3096xh0.jpg

With some baked potatoes with butter, cheese and sour cream.

It doesn't look too good like that but it is!

it looks pretty damn tasty to me. thanks for the recipe :D

[hunterljc]

This one's easy.

Charcoal? Check!
http://img.photobucket.com/albums/v346/hunter111/Picture775.jpg

Hungry sidekick? Check!
http://img.photobucket.com/albums/v346/hunter111/Picture774.jpg

Wings? Whatever crap you want to put on them? Check!
http://img.photobucket.com/albums/v346/hunter111/Picture779.jpg

Just look at that face. Why wouldn't you buy his bbq sauce?

Coals ready? Almost check!
http://img.photobucket.com/albums/v346/hunter111/Picture783.jpg

Just keep at 350 over indirect heat for 30-45 minutes and..
http://img.photobucket.com/albums/v346/hunter111/Picture788.jpg

Yes I know my place mats rule hard.

[Whoopdedo]

Semi-original Pasta Sauce.
This will feed a family of 4 + left overs.

2 Jars prego tomato sauce
2 jars creamy alfredo sauce
1 lb bacon, diced
2 yellow onions, diced or in small strips
3 garlic cloves, chopped
1 spoonful of capers
1 box sliced mushrooms
2-3 cups red wine

You could easily half this recipe to get what you want.

Get a very large pan, cut up the bacon in to approx 1cm width, i dont bother to cut the strips in half, and fry them up until they are mostly cooked.
Drop in the garlic and onions, it will start to sme'l awesome at this point.
Cook until the onions are beginning to turn brown then in go the mushrooms, washed and rinsed of course. Right after that dump in all the 4 bottles of sauce. I usually add about 1.5 cups of water (I just eyeball it) with the sauce. Stir continually, Drop in the capers right after the sauce, to let the flavor blend in.
Poor in some red wine, I just eyeball about 2 cups and let it simmer.
When it thickens up to a usual pasta sauce consistency, spread it over some pasta and enjoy.

It makes your kitchen smell amazing.

[MadMonkey]

WHY do I keep coming into this thread. Now I'm starving, drooling, and all the good restaurants are closed and I don't wanna go to the grocery store :(

[Brown Duckz]

Here's one with a healthy kick I just whipped up.

Cajun Chicken Salad

Will vary by serving, but to make a nice bowl of it for a few meals:

2-3 cups of chicken or 6-8oz [canned] to be shredded
4 boiled eggs to be diced
Shred the chicken, and dice the eggs up well before adding the remaining ingredients.

Add Sweet Relish & Low-Fat Mayo to the mixture based on how mayo based you want it & whether you actually like sweet relish or not.
One cut lime, squeezed for juice.
Dash salt&pepper, garlic powder, & your favorite cajun seasoning. Amount will vary for that "kick".

Whip the contents up well in a fridge storable container. You can taste test at this point to make sure the spices are a correct blend. Let cool in fridge for a few hours before serving.

I'll post a pic when I pull it out of the fridge in an hour. I didn't take pictures because it's kind of a messy process.

[Supracerxtreme]

For those who know me and didn't know.... yes I cook lolz

Ingredients:
1 lb bag of stir fry (fresh vegies are good too but this is suppose to be QUICK!)
2 Chicken breast
6 oz of shroomz (already cut)
1 lb shrimp
10 oz Crab meat (imitation will do ;))
2 Cloves of Garlic

Butter
Salt
Ground Black Pepper
Fish Sauce
Shrimp Sauce

and this is where I start:
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1020822.jpg

Ok so here we go...

I rinse everything!

first rinse off your chicken and then cut into bite sized chunks
and yes that is my favorite knife! lolz
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1020824.jpg

after you are done cutting put into a 10" pan some butter
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1020828.jpg

now throw in the chicken chunks and stir!
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1020830.jpg

now we're cookin! add some salt, pepper, fish sauce and other spices if you want to
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1020831.jpg

while the chicken bites are cooking, peel some shrimp if you didnt buy the ones already peeled, by peeling this should give you enough time to let the chicken cook lolz
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1020832.jpg

don't forget to rinse your shrooms!
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1020833.jpg

This is the closest thing I've got to a Wok lolz.... so mince 2 garlic cloves and throw them on there with some butter

now that your shrooms should be dry throw them in and saute them! (I ran out of onions :( and forgot to buy some)
Saute until your shrooms are slightly rubbery...
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1020834.jpg

Once your shrooms are nearly rubbery add your Shrimp!
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1020835.jpg

So ya toss it around add some salt and pepper again :)

now your shrimps has turned pink and then you can add your chicken you were cookin earlier
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1020836.jpg

[Supracerxtreme]

so ya stir it around some more and your shrimps are starting to curl just a little.... now add the crab meat
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1020837.jpg

stir it around some more for the next 5 mins and watch those shrimps curl tighter :p
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1020838.jpg

Now that your shrimp has nearly been fully cooked, add the vegies!
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1020839.jpg

stir for another 2 minutes, cover it, let it sit on low heat while you're cleaning up, washing the dishes and drying your hands...

when you get done with all that here's your final product!
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1020842.jpg

I hope some of you guys/gals give this a try, that's if ya feel like cookin. TaStEs GrEaT!!! :bigthumb:

[Mattixxg]

hey..anyone have any recipies for some seriously good carne asada?

[Supra GTR]

when you get done with all that here's your final product!
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1020842.jpg

I hope some of you guys/gals give this a try, that's if ya feel like cookin. TaStEs GrEaT!!! :bigthumb:

Damn.. that looks really good. Will have to add that to my recipe collection.

[G]

so ya stir it around some more and your shrimps are starting to curl just a little.... now add the crab meat
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1020837.jpg



That's not crab meat. :lol:

[Rivard]

That's not crab meat. :lol:



10 oz Crab meat (imitation will do ;))

:1poke:

[97Tdawg]

damn guys! Im loving this thread!

Heres my favorite recipe.....and its SO SIMPLE!

"Hawaiian Ham" (sorry no pictures yet!)

Get a ham steak (big round thick slice of ham)
Brown Sugar
Butter
Cinammon
1 can of sliced pineapple

Butter up a skillet and then put the ham on it on medium heat.
Once the ham starts to warm up add as much brown sugar as you would like and watch it all cook up together
Once the sugar has turned to molasses and the ham is good and hot take it off the skillet and add pineapple and a touch of cinnamon!

Be careful to not over cook the ham because then it will get tough and dry!

[PDQDSM]

Thanks for including my recipes guys.

[Troux]

Ramen + hot water + 5 minutes - hot water + chicken bullion = Delicious as fuck for under 15 cents. You'll be glad you saved some money when some elephants come tap dance all over your kids and tag the side of your house or some shit. Fuckin' game over for humans.

Actually, go splurge 50 cents on a can of Jones Soda Berry Lemonade. Shit is unreal.

[USMCSupra]

Ramen + hot water + 5 minutes - hot water + chicken bullion = Delicious as fuck for under 15 cents. You'll be glad you saved some money when some elephants come tap dance all over your kids and tag the side of your house or some shit. Fuckin' game over for humans.

Actually, go splurge 50 cents on a can of Jones Soda Berry Lemonade. Shit is unreal.

college boy diet right there :)

Throw in some veggies + meat for a real treat!

[Peregrinus]

Ramen + hot water + 5 minutes - hot water + chicken bullion = Delicious as fuck for under 15 cents. You'll be glad you saved some money when some elephants come tap dance all over your kids and tag the side of your house or some shit. Fuckin' game over for humans.


nice twist to ramen! haha

Nothing like going to a costco/sams club etc.. and bringing home a brick of ramen half the size of your cart for $4.00 lol

[Troux]

Yeah, I'm not exactly a poor, starving college kid, but holy shit I love the taste of the stuff and it's pretty much all I'll eat. I was actually thinking about starting a bang-for-the-buck thread to see what else was out there. Buy that shit in quantity and you're looking at a MONTH worth of food for 10 fucking dollars. I use that example a lot to people complaining of being poor and not being able to eat. If you spent more than 10 on food this month, you're splurging.

I remember my first time learning what ramen REALLY was. Some Jap exchange students were showing me their recipes, adding some pork, sweet corn, peas, and some other crazy shit, and it was unreal what a huge difference in taste there was. Even without all the added crap, it was just better quality pasta that was delicious. I still prefer eating it strained and dull for chump change, though. :)

[Gonzo the Great]

My cured corned beef brisket for sandwiches.

Curing stage:
4-5 lb corned beef brisket, flat cut with nice marbling
2 qts water
2 lbs ice
1 cup salt
2 tbsp saltpeter
8 whole cloves
8 allspice berries or 1 tsp of ground allspice
2 bay leaves
1 cinnamon stick, break into 5-6 pieces
12 juniper berries
1/2 cup brown sugar
1 tsp mustard seeds
1 tsp black peppercorns
1/2 tsp ground ginger

Put everything but the ice and brisket in a large pot and cook over high heat until the salt and sugar have disolved. Once that happens remove it from the heat and add the ice to cool down the brine to about 40 degrees and all the ice has melted. Once it hits 40 place the brisket and brine in a airtight container or huge ziplock bag and let it sit in the fridge for 10 days. Stir it daily and be sure the meat stays submerged.

Cooking Part:

Your cured brisket, maybe cut in half to fit in pot
1 lrg carrot chopped
1 celery stalk chopped
1 small onion chopped

Use a large pot big enough to hold the brisket which you might need to cut into smaller pieces. Put the beef, carrot, celery, and onion in the pot and cover with water an inch over. Bring it to a boil over high heat. Reduce the heat to simmer, cover and let it simmer for 3 hours. Once finished slice it up and you can have rueben sandwiches for a month.

[SupraQuinn]

this is a helpful thread since i screw up cooking toast everytime....im pretty much the worst cook alive, lol

[NoRaSS411]

awesome thread ill see if i can get my g/fs shrimp fettuccine alfredo recipe up. such a typical sf thread. pic writeups for cooking lol i love it!

[Supracerxtreme]

First get some steaks, any type of grill you have and the only ingredient you'd need is seasoned salt

If you'd like... don't forget your choice of steak sauce!

The grill.. get it warm!
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1030891.jpg

I didn't want beat the steak half to death so I stabbed it lolz
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1030879.jpg

The stuff that makes it easy...
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1030894.jpg

Season your steaks
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/seasoned.jpg

Grill them to your desire and add more seasoning if you wish...
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1030897.jpg

Getting there...
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1030900.jpg

Done!
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1030912.jpg

[Mattixxg]

cool thread...me like

[yamichi]

Looks like some good stuff. I'm kind of a big deal in the kitchen ;-) so I'll put some of my recipes on here in the near future.

[95BPUplus]

So I have gotten yelled at one too many times for grilling when I shouldn't be at my apartment but I love me my steak. So who has some good techniques/recipes for a good steak without a grill?

[FastLaneHaines]

you can put it in the oven, or even a pan on top of the stove just make sure its defrosted if you keep it frozen. My dad was a gm for several big restuarants and he used some steak seasoning salt pepper and the most important thing garlic powder which really gives it a great ass taste. I dont like garlic kinda stuff but damn does it make it 100% better

[Anosa]

well you can always simply pan sear it, just heat up a pan till w.e oil your using is smoking basically throw some salt ( sea salt if you have it ) and pepper on it the steak in and let it sear until it gets nicely caramelized and has some good browning the flip it and let the other side brown Then since it will probably be too rare unless it is a very thing cut put it in a hot oven until it is cooked how you like it, when it comes out put a bit more salt on and you will probably have a nice piece of meat.

[eljefefx]

I typically use a mixture of:

1. Fresh squeezed lime juice.
2. A half shot of Jack Daniels.
3. Paprika
4. Olive Oil
5. Garlic Salt/powder
6. Fresh pepper

I will cook this up on a Foreman Grill and it comes out great.

[jump'n'jive]

use your broiler. i cook a ribeye or t bone or pork chops every night. cook it 7 min each side if its thick and you will have a perfect med rare steak and taste great and super juicy

[MixMasterP2k3]

You need one thing, a cast iron skillet.

Here are some steps copied off another forum:
Have a 12" cast iron skillet handy. If you don't have one, get one - preferably pre-seasoned, since seasoning is a bit of a hassle and the smoke from seasoning smells bad. Get one with a big helper handle.

Set oven to 500 deg F/260 C.
Place pan in oven.
Bring steak(s) to room temperature - the fresher, the better, unless you happen to have aged beef.
When oven hits 500/260, move the pan to a stove burner/element set on the highest setting.
Coat the steak(s) with an oil like refined peanut/safflower/canola.
Liberally sprinkle kosher salt on both sides
Grind fresh black peppercorns on both sides to taste.

Now, check the size of the steak. Would you be able to fit two steaks of that size on the pan at once? If so, see a). If not, see b).

a) With tongs, place a steak on one side/half of the pan and DO NOT TOUCH for ~30 seconds.
After ~30 seconds, turn with tongs and place on the other half of the pan surface and cook for another ~30 seconds.

Alternatively, you can cook two steaks at once, but the sear may be compromised.

b) With tongs, place a steak in the center of the pan and DO NOT TOUCH for ~30 seconds. After ~30 seconds, turn with tongs and cook for another 30-35 seconds.

After about a minute on the pan, take the whole pan and put it in the oven for ~2 minutes (medium rare for a 1.5" steak)
Open oven door, flip steak, close door, cook for ~2 more minutes
Take pan out and repeat steps for more steaks if necessary

Now, with the steaks you just cooked in the oven, put them on a plate (warmed if you like) and let them rest for around 5 minutes. This'll redistribute the juices and reduce the amount that escapes when you cut into it. Cover loosely with foil so that they don't cool down too fast, but not so loose the water vapor gets trapped.

[FYRARMS]

Dude, when it is -20 degrees in Chicago and snowing, my girlfriend and I use this stoneware faux grill thingee from The Pampered Chef to grill indoors. You can pretty much fake-grill in your oven with it. The damned thing even leaves grill marks on your steaks. :p

[PDQDSM]

So I have gotten yelled at one too many times for grilling when I shouldn't be at my apartment but I love me my steak. So who has some good techniques/recipes for a good steak without a grill?

Here was my recipe and method I posted a while back


I love a good Ribeye. Pretty much my favorite cut of meat. No need to trim any fat off and I go for one with a good amount of marbling.

http://www.geocities.com/ronnie_suburban/Photos/Ziers/zier.ribeye.jpg

Be sure you bring your steaks to room temperature before doing anything. Take them out of the fridge 45 minutes to 1 hour before cooking.

For my marinade I pretty much eyeball the ingredients, so sorry I don't have exact measurements.

I start out with a base of Dr Pepper, about half of a 2 liter bottle. Some people use Coke, but for me Dr. Pepper is where it's at. When you're done, don't worry it doesn't taste like Dr. Pepper, it just has the faintest sweet taste, with a whiff of fruit.

Then I add a cup of olive oil, a half cup of Dale's Steak marinade, few dashes of Lee & Perrin's, and a splash of lime juice and a few dashes of hot sauce.

http://www.mallofthesouth.com/images/dalessm01.jpg

On the steaks I rub in coarse fresh cracked black pepper, sea salt, and garlic powder (not garlic salt). I let it sit for about 10 minutes then drop them into the bowl of marinade and let them soak for 1.5 hours at room temp.

I take the steaks out and drain them good. Then I dust a little more salt, a lot of cracked pepper and something I found at Sam's Club called Steak Dust (awesome stuff).

http://www.spiceplace.com/images/durkee_steak_dust_lg.gif

I heat an oven to 475 degrees and an iron skillet on high. When the iron skillet is smoking hot, I drop the steaks on and quickly (45-60 seconds each) sear on both sides and on all edges. Transfer to glass casserole dish. Let the meat rest for about 5 minutes before placing it into the middle of the oven.

I usually cook mine for about 1 minute max per ounce (so about 11-13 minutes for that 12oz slab) for that med-rare/rare taste, and then pull steaks out of the oven, top it with a pat of soft butter, and place loose aluminum foil over the top of them and let them rest for 15 minutes to redistribute juices. It's very important to let them rest!

http://i11.photobucket.com/albums/a154/foodhoe/yosemite07/3/ribeye.jpg
http://www.skippypbbq.com/images/web_redesign/recipe/tb_ribeye.jpg

As an add-on, I usually roughly chop some vidalia and red onion and use the iron skillet I seared the steaks in to cook them.

Enjoy.

[uberzib]

For the best results just sear the steak on both sides in a pan then finish in the oven. Cast iron can be a pain but it is worth it once you get the technique down.

[97gt2835]

Wait a second,.... You can cook without a grille?

[KirkMKIV]

My fiance and I have an indoor electric grill by GE and we cook steaks on it all the time. Tastes just like if it was on a regular grill... just had some steaks tonight as a matter of fact :)

[OvenRude]

you fuckers im so hungry now

[crisco3]

I typically use a mixture of:

1. Fresh squeezed lime juice.
2. A half shot of Jack Daniels.
3. Paprika
4. Olive Oil
5. Garlic Salt/powder
6. Fresh pepper

I will cook this up on a Foreman Grill and it comes out great.




Every time I cook steaks on a Foreman they wind up being too dry. Any tips?

[eljefefx]

Every time I cook steaks on a Foreman they wind up being too dry. Any tips?

I usually let 'em sit in the olive oil for about 4 hours. That usually helps. Just olive oil and some garlic powder and JD. put the rest of it on right before you cook it.

[IJustLuv2xlr8]

Take some Steak...cube it up into bite sized pieces...

Go to the frozen section of a store and pick up an organic stir-fry mix of veggie...

Also pick up a pack of Shitake Mushrooms.

And make sure you have some Soy Sauce, Honey and Dijon Mustard laying around...


Take a deep pan and throw it on a high flame. Take some conola or sesame oil (I like Olive better but it burns too easily so use a oil suited for high heat).

Toss in your cubed pieces of steak and cook it till its about medium to medium-well.

Toss in stiry fry mix and shrooms and cook until veggies are tender and hot. Turned down heat to medium.

Pour in a mixture of 2 parts soy sauce to every 1 part of honey and dijon mustard that you've already combined well in a bowl. Cook everything in the mixture for about 1-2 Mins and make sure it's evenly coated.

Serve it hot off the pan on a mound of rice and season to taste...and enjoy :)

[Parad0x]

this is a awesome thread, i've tried to broil steaks before and it just sucks, perhaps browning on stove-top then going to oven for a little while with some good seasoning is key. i'll have to try some out.

[ecko344]

Take some Steak...cube it up into bite sized pieces...

Go to the frozen section of a store and pick up an organic stir-fry mix of veggie...

Also pick up a pack of Shitake Mushrooms.

And make sure you have some Soy Sauce, Honey and Dijon Mustard laying around...


Take a deep pan and throw it on a high flame. Take some conola or sesame oil (I like Olive better but it burns too easily so use a oil suited for high heat).

Toss in your cubed pieces of steak and cook it till its about medium to medium-well.

Toss in stiry fry mix and shrooms and cook until veggies are tender and hot. Turned down heat to medium.

Pour in a mixture of 2 parts soy sauce to every 1 part of honey and dijon mustard that you've already combined well in a bowl. Cook everything in the mixture for about 1-2 Mins and make sure it's evenly coated.

Serve it hot off the pan on a mound of rice and season to taste...and enjoy :)

you should add this to the supraforums cookbook sticky up top. damn im hungry!

[Anosa]

this is a awesome thread, i've tried to broil steaks before and it just sucks, perhaps browning on stove-top then going to oven for a little while with some good seasoning is key. i'll have to try some out.

yes, this is key, browning in a cast iron or other thick bottomed pan adds flavor a nice color and helps to " seal in " the moisture.

just make sure you get plenty of seasoning and good color on the meat, of course dont burn it but get it crispyish~

[IJustLuv2xlr8]

you should add this to the supraforums cookbook sticky up top. damn im hungry!

I got recipes for days my friend :) That's just something I've thrown together before and I was freestylin' :D

[gdiman]

wow, lot's of good ideas in here. I like to grill mine, but you can do it lots of ways if you can't grill. Broiling is my next favorite. I make my own dry rub and it works no matter how you cook it. Frying is my last choice, but even that can work if you're careful.

But here's my secret. I have a Jennaire grill on my stove. It doesn't matter if it's 20 below outside, I can always grill right in my kitchen. Flame broiled meatastic baby!

[IJustLuv2xlr8]

Joe's Kickass Grits

Little background: First of all...I love food and I love to cook so I felt I should contribute something I feel is special to me to this thread. :) I got this recipe back about two years ago from my Aunt. It was the same casserole grits concept except it had no garlic, shrimp, or bacon. Grits down south are primarily a dish served with a fried fish...usually catfish, but also tilapia and a few freshwater fish. I thought the recipe she used could use so much more because it was almost too bland to compliment such a mild fish dish. So I played around with it and experimented...the main problem with grits is the more you put in the more liquid you need to balance it because it gets too thick and by the time it's baked it's too dry to really enjoy. I messed up a LOT of these before I got the ratio right...and I only got the ratio right because I was up one night and Paula Dean from the Food Network made a very similar recipe using garlic. So I stole her ingredient ratios and the garlic idea. The rest I figured out on my own and now...I think it's PERFECT. I hope one of you guys takes it upon yourself to try it and share with the rest of the guys what you thought. I'm really into this recipe and I can't think of a better way to eat grits anymore. Enjoy.

P.S. The recipe below is for a LARGE yield of servings...two casserole dish worth to be exact. Cut in half and you should still have enough to serve about 4-6 people. I just have huge amounts because I usually make it for fish frys and we have a lot of people over.

1/2 lb Shrimp (Sauted & Diced)
1/2 lb Bacon (Cooked & Diced)
9 cups Chicken Broth
3 cups Grits
24 oz Cheddar (Cubed)
8 oz Sharp White Cheddar (Grated)
1 cup Milk
6 Eggs (Beaten)
1.5 stick Unsalted Butter
2 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Garlic Powder
Preheat Oven: 350 F
Cook In: Greased Casserole Dish

Combine Chicken Broth, Salt, Pepper, and Garlic Powder in pot and bring to a boil. Stir in the Grits and stir until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 to 12 Minutes. Add the cubed Cheddar and Milk and stir. Gradually stir in the Eggs and Butter, stir until all are combined completely. Pour the mixture into the greased casserole dish. Sprinkle with the Sharp White Cheddar and bake for 35 to 45 minutes or until set.

I made these Grits for my Grandmother's birthday last month and DAMNNNN they were good! Here's a picture to give you and idea of what it will look like.

http://i27.tinypic.com/20qie4o.jpg

When it comes out of the oven...it's hot on the top...and its 10th level of HELL hot inside under the top layer of cheese. So be careful and let it cool a little before serving.

___________________

Just to share something else...

I also made Catfish as well for the main dish. I love making catfish because it's easy, it goes well with the above grits recipe and it also tastes AMAZING. If you don't like catfish...you must like little boys or something, lol. But seriously...I understand if you don't...catfish is definitely a southern thing. It's the Southeast's Salmon.

What I did with these might sound like a lot of work but it's really easy to pull off. First of all you take some catfish fillets and you marinate it twice. The first marinade isn't really a marinade...I simply soak the catfish in cold sea-salt water in the fridge overnight. I don't know why this happens but what happens is that it does two things...it makes your fish take on the breading a lot better, and it also dissipates any "fishy" taste that your fillets might have. I know allot of people that don't like catfish because of that distinct flavor...I think there's two parts to that flavor...a good and a bad...the salt water takes away the bad and highlights the good.

The second marinade is a citrus marinade. I use a store bought Lime & Caribbean Jerk marinade. I completely coat the fish the marinade and also add fresh lemon/lime juice & zest. I cover tightly and marinate for a few more hours.

Next comes the cooking...you simply bread the fish right of the marinating bowl with stone ground corn meal. Once it's breaded you fry it in HOT peanut oil until it's completely browned. You can kind of eyeball it and KNOW when catfish is done. It will look the same color as the pic below. Once it's done frying...it's transferred to a patter with paper towels to drain and rest before serving. The last step is to zest a tad more lemon/lime zest onto the hot fish right out the oil. When you do this it will almost dissolve the zest into the fish because of the hot oil and the temperature of the fish itself. And you get...

http://i27.tinypic.com/30k7o15.jpg

Sorry for the long winded post...hope you enjoy something out of it.

Happy cooking and eating my friends,

Joe

[mugg]

So I have gotten yelled at one too many times for grilling when I shouldn't be at my apartment but I love me my steak. So who has some good techniques/recipes for a good steak without a grill?

Who yells at you for grilling and why

[IJustLuv2xlr8]

I also have the EXACT recipe for the biscuits from Red Lobster if anybody wants it. We usually make those when we fry fish...but the overload of cheese in the grits kind of makes it overkill :D

[IJustLuv2xlr8]

Who yells at you for grilling and why

Seriously...only reason for yellin is if you're a broke ass person eating Ramen every night and it's torture :lol:

Maybe he uses Charcoal and he's on the bottom floor of an apartment and theres smoke.

[OvenRude]

Who yells at you for grilling and why

You cannot legally use a grill in an apartment, or on its balcony, its against fire code.

[gdiman]

You cannot legally use a grill in an apartment, or on its balcony, its against fire code.

well that right there just sucks. Homeownership has it's drawbacks too I guess when I think about it.

[Tska]

you fuckers im so hungry now


You cannot legally use a grill in an apartment, or on its balcony, its against fire code.

:agreed: on both counts.


IJustLuv and PDQ...you're steak gangstas. I'll be sampling those recipes over the next couple days, and they'll probably end up at the firehouse someday. Goddamn am I hungry now :)

[FastLaneHaines]

Garlic powder is KEY put some on it then let it soak in and just smell that smell lol

[95BPUplus]

Thanks guys, lots of good info, looks like I have enough to make a different steak every day this week!

and whoever asked, like others said its against fire code to have a grill, most places I find dont care too much but my place does. And its a portable propane one too, not even a huge grill I leave outside, bastards.

[bfasupratt]

Gordon Ramseys steak recipe is delicious. I believe this is how ruth chris makes there steaks as well.

http://www.youtube.com/watch?v=_VjmHaCJUSA

[G]

LIke everyone said, pan sear and finish it in the oven. It doesn't matter what you put on it, I like mine simple. I usually have mine at room temp before cooking and depending on the cut of beef, I only cook it to about 135-140 (medium rare) before taking it off the grill. Let it sit for 5-10 minutes before eating.

[gdiman]

LIke everyone said, pan sear and finish it in the oven. It doesn't matter what you put on it, I like mine simple. I usually have mine at room temp before cooking and depending on the cut of beef, I only cook it to about 135-140 (medium rare) before taking it off the grill. Let it sit for 5-10 minutes before eating.


I've heard that 160-170 is required to kill bacteria. That's where I cook at, but I'm like you in that I like to slow cook and medium rare is always my goal.

[G]

If you cook it to 160-170, your steak is toast. Cardboard would probably taste better.

From what Adrock was telling me, that beef, it is safe if the meat on the inside is uncooked or undercooked. If the doc says so, then I am listening. :D I usually don't eat rare unless it's the right cut of meat in the right restaraunt.

[gdiman]

I've been cooking steak longer than you have. It's not about the heat, it's how long you cook it. 160 is slow trust me. Even my own mother who is 74 and a fabulous gourmet cook says I cook too low. My steaks aren't toast and I get commended even though it takes a while to get them on the table.

You're talking out your ass and don't realize it.

[jt granberry]

All this mess and no one mentioned that garlic colves tastes MUCH better than damn powder. Lea and Perrins and beer are also good for a base of a marinade. CHEAP 40oz beer is best:)

[eljefefx]

All this mess and no one mentioned that garlic colves tastes MUCH better than damn powder. Lea and Perrins and beer are also good for a base of a marinade. CHEAP 40oz beer is best:)

Well, when I normally cook on the grill I cut slits and insert whole cloves of lemon soaked garlic.

[bfasupratt]

Well, when I normally cook on the grill I cut slits and insert whole cloves of lemon soaked garlic.

Doesnt that dry the steak out?

[eljefefx]

Doesnt that dry the steak out?

Not really. I tend to marinate my steaks for quite a while in a liquid marinade. Oh, and I shouldn't have said whole cloves. I pull apart the bulbs and then slice the individual pieces into slivers. Sorry, should have elaborated.

[MadMonkey]

you fuckers im so hungry now

X2 :(


We need to merge this with the cooking thread...

[PDQDSM]

I think some of you are talking about two different things when it comes to cooking.

First some of you are talking about the temp of the oven and then some of you are talking about the internal temp of the meat once you are done cooking.

You do want a fairly high heat when cooking because you want the surface to cook faster than the middle. If you cook at too low of a temp, the entire steak will cook completely and evenly and be gray or brown through and through.

Cooking to an internal temp of 130-135 degrees is considered rare-med/rare. 160 degrees would be toast, dry and dark.

And you are fine if you sear the outside and have it rare on the inside. Any germs or bacteria will be on the surface of the steak, not inside of it.

Ground beef is another story. It can have bacteria all the way through, so you are suppose to cook burgers to well done to ensure no disease.

[G]

I've been cooking steak longer than you have. It's not about the heat, it's how long you cook it. 160 is slow trust me. Even my own mother who is 74 and a fabulous gourmet cook says I cook too low. My steaks aren't toast and I get commended even though it takes a while to get them on the table.

You're talking out your ass and don't realize it.

So you are telling me you cook your steak to a internal temp to 160-170? That's well done. Then please tell me then why do all the good steak houses cook their steaks on high heat?

[yamichi]

WHOA!
Joe... I want to come have dinner with you.
PM me the cheddar bay biscuits recipe?

[SupraPete]

Joe's Kickass Grits
___________________

I also made Catfish as well for the main dish.

You sir are a good man! I made some cheesy grits this morning and was actually thinkin about either frying some catfish or some chicken gizzards later this week. That picture's got my mouth watering and I'm thinkin I'll be goin with the catfish!

Please tell me you had a nice assortment of hot sauce to go with your meal



Oh, also, can you PM me that biscuit recipe? Those things are like crack

[MadMonkey]

PM me the cheddar bay biscuits recipe?

No, I want it too. Post it :)

[gdiman]

So you are telling me you cook your steak to a internal temp to 160-170? That's well done. Then please tell me then why do all the good steak houses cook their steaks on high heat?

No, PDQDSM above you was correct and I should have been more explicit. I try to get it to 160-170 on the outside (for the bacteria) without throwing too much heat at it, and yeah you can cook it on high heat like a steak house as long as your customer or guest likes it rare to medium rare and no more. But I slow cook because it's easier to make what everybody likes from rare on up to well done. And you are correct that if it's internally 160 or more, that's well done, but the way I do it, even then it's still not toast. I personally like mine medium rare btw. I apologize for the misunderstanding.

Like PDQ said though, burger is a whole different game and I always cook it all the way through.

[RRocket]

I have one of those Showtime Rotisserrie and it comes out fine. You can also do it in a crock pot, but it will come out more like prime rib. I once had a 4" thick T-bone I did in the crock pot and it came out amazing....meat fell off the bone...

[Verge]

You need one thing, a cast iron skillet.

bake it in the oven...



There is a guy that knows what he's doing... ^^^

[PyAri]

Oh man this thread made me hungry.

[95BPUplus]

http://www.asupra.com/images/steak.jpg

[IJustLuv2xlr8]

No, I want it too. Post it :)

Here you go dudes...sorry it took me a day or so I had to get it from my Grandma.

Red Lobster's Cheddar Bay Biscuits

http://www.rasamalaysia.com/uploaded_images/biscuits/biscuit.jpg

Ingredients:

Biscuits
-2 1/2 cups Bisquick Biscuit Mix
-1/2 stick Butter Cold (Cubed Up Small)
-1 1/4 cups Mild Cheddar Cheese (Grated)
-3/4 cup Milk (Whole Preferably)
-4 teaspoons Garlic Powder

Topping
-2 tablespoons Butter (Melted)
-1/2 teaspoon Garlic Powder
-4 teaspoon Dried Parsley
-Salt (Pinch)

Directions:

1. Combine "Biscuit" ingredients in a bowl and mix with a large spoon until combined but not smooth. You want it to be kind of chunky.

2. Spoon mixture onto a cookie sheet. Size is up to you really. I use about 1 1/2 teaspoon per biscuit.

3. Bake biscuits @ 400 degrees for 12-15 Minutes.

4. Right before they are done baking, combine the "Topping" ingredients in a small bowl.

5. When biscuits are hot out of the oven, use a brush and coat the biscuits with the "Topping" mixture and ENJOY!


I've been to Red Lobster many times and this recipe is pretty dead balls on if you ask me. They're so damn good they make you want to :crazy: :faint: These biscuits kick ass and they're good for any meal! Hope some of you guys try them and let me know what you think.

-Joe

[MadMonkey]

^^ I love you so much now :love:

I'm sending the recipe to my sis right away, she's a bada$$ cook :rockon:

[IJustLuv2xlr8]

No prob... ;)

[yamichi]

Hallelujah!

[IJustLuv2xlr8]

Next post will be a cookout post this Sunday

Bacon Cheeseburgers
-85/15 Ground Beef blended with ground Sirloin Steak
-TBD Cheese (Probably smoked Gouda or Parrano)
-Applewood Smoked Bacon
-Fresh Cibatta Buns dusted w/ Corn Meal
-Green Leaf Lettuce...fuck Iceberg
-Roma Tomatoes
-Sauted Vidallia Onions or Baby Bello Shrooms
Hotdogs
-Nathan's Dogs
-Misc fixin's
Pasta Salad
-Cavatappi Pasta
-Diced Veggies
-Mayo made with Safflower Oil...
etc
etc

:D

[Tska]

Tonight's experiment:

Pork marinade:
Dr. Pepper base
A few dashes soy sauce in place of table salt
Lemon juice
Lime juice
Garlic
Honey
Black pepper (I usually put only a little pepper in the marinade and then dust the meat with a little more before cooking)

I had 2 boneless chops so I dusted one with a little nutmeg (one of my favorite spices) - adds a nice subtle flavor and goes well with the fruitiness of the soda and juices. I dusted the other one with a little extra black pepper.

Broiled it in the toaster oven because I have a badass toaster oven and my landlord pays for electricity :p

It came out pretty good, the soda gives it a much different flavor than usual. It's low on the sodium content also (a couple dashes of soy sauce provide the only sodium.) A sweet overall flavor with subtle sourness from the citrus, but the honey balances that out. Not a bad experiment if I say so myself. Quick and easy.

Enjoy!

[IJustLuv2xlr8]

Here's a simple meal I make here and there.

http://i30.tinypic.com/rkv7kp.jpg

-2 Whole White Trout Fillets (Broiled in the skin, and then removed from skin when served. Spiced with: Sea Salt, Ground Black Pepper, Tarragon)

-Steamed Haricots w/ Eggplant, Roma Tomato, Enokitake Mushrooms, Cherry Tomatoes, Salt, Pepper, Lemon Juice (I steam the Haricots, then add to sauté pan that has other ingredients. Toss around for a few minutes and then add a touch of Lemon Juice, toss some more, serve)

I like this meal because it's pretty clean. Doesn't leave you feeling fullll but full enough. It's also real healthy for you. The trout I use is pretty oily in itself so you can basically let it cook in it's own oils without adding any additional fats to the dish. Loaded with protein as well. Also...you can never have too many veggies. :)

I'm eating less carbs right now because I've been lifting a lot and trying to lose a few pounds before vacation...but if you want to carb it up a little...I'd probably bake or broil some red potatos and toss it with some olive oil and fresh herbs like dill or something along those lines. Maybe add a little low fat sour cream to top it off. ;)

Btw...for fish lovers...Tarragon kicks some serious ass on just about ANY fish. Great stuff!

A side recipe...

I like mussels...to make some serious KICK-ASS muscles do this...

-2lbs Mussels
-1 Bottle of Pinot Grigio (Cheap shit...doesn't matter...you just want the aroma and acidity from it)
-2 Cloves Garlic (Minced)
-1/4 Cup of Tarragon
-1 FRESHHHHH loaf of white Italian Bread (Sliced)

1. Bring liquid to boil
2. Throw in Mussels & cover with lid
3. Cook until all of the mussels are open
4. Pour the entire pot, mussels, liquid, everything into a deep serving dish
5. Chow down...dipping the bread in the mixture is almost better than the damn mussels themselves

Hope I didn't forget anything... :D

-Joe

[MadMonkey]

Fish and potatoes are awesome with sea salt... actually a lot of stuff is :yum: ^^

[IJustLuv2xlr8]

Fish and potatoes are awesome with sea salt... actually a lot of stuff is :yum: ^^

Gotta have Sea Salt...one my favorite potato chips...

Cape Cod Sea Salt & Cracked Pepper FTMFW!!!

[btm7687]

I just had those chips for the first time a couple weeks ago and they are awesome!



Gotta have Sea Salt...one my favorite potato chips...

Cape Cod Sea Salt & Cracked Pepper FTMFW!!!

[IJustLuv2xlr8]

Made this stuff the other night for me and the ol'lady...

http://i31.tinypic.com/282j2qf.jpg

I had Steak (Usually I like it a little red, but I did it medium the other night for shits and giggles), Red Potatos w/ Low Fat Sour Cream & Fresh Parsley, and some Steamed Broccoli.

http://i29.tinypic.com/ndu6u0.jpg

For the girlfriend...she's a vegetarian so I made her some Cheese & Onion Pierogies topped with some of that Fresh Parsley and some Sour Cream on the side. Also some Broccoli.

http://i30.tinypic.com/34td8ie.jpg

[MadMonkey]

Pierogies FTW! :yum:

[IJustLuv2xlr8]

Pierogies FTW! :yum:

Hell yeah... :agreed: I made one for myself too...they were good!

[yamichi]

God DAMN I should not browse this thread at work.

tummy growling is gonna scare my cube neighbors.

[IJustLuv2xlr8]

God DAMN I should not browse this thread at work.

tummy growling is gonna scare my cube neighbors.

Yeah, this thread should have a NWS warning :lol: :lol: :lol:

[Tska]

For the girlfriend...she's a vegetarian so I made her some Cheese & Onion Pierogies topped with some of that Fresh Parsley and some Sour Cream on the side.
http://i30.tinypic.com/34td8ie.jpg

!

Recipe

!

[IJustLuv2xlr8]

!

Recipe

!

That particular dish is all pre-packaged stuff. I get the pierogies in the frozen section. I cook them in the microwave for about 1-2 mins or until they are soft. Then I brown them in a pan with olive oil. That's pretty much it. Perfect blend of textures.

[A80Girl]

My contribution due to major boredom:


Healthy Orange Chicken:

1 Package of skinless/boneless chicken breasts
1 medium-large jar of sugar free or organic Orange Marmalade
1/2 teaspoon of Ginger Root
1 garlic clove
2 - 2 1/2 tablespoons of Crushed Red Pepper (2 1/2 is pretty spicy)
2 1/2 tablespoons of Low Sodium Soy Sauce

Sauce Preparation:

1-Empty Orange Marmalade Jar into a medium sized mixing bowl (or whatever decent sized bowl).
2- Add 2 tablespoons of Low Sodium Soy Sauce
3- Peel off outside of Ginger Root and with a hand grater, grate a 1/2 a teaspoon into the bowl.
4 - Hand grate 1 garlic clove into bowl.
5- Add 2 - 2 1/2 tablespoons of Crushed Red Pepper.
6 - Stir

Cooking Steps:
1- Cut raw chicken into 1/2in-1in cubes or strips
2- Spray either Olive Oil or Canola Oil Pam (or whatever non-stick spray) into a Wok and set temperature at medium-high.
3- Once the Wok is heated, put chicken in and cook until chicken is about done (flipping frequently)
4 - Reduce heat to low
5 - Add sauce
6 - Stir everything and let it simmer for about 5 mins


I like to make Uncle Ben's Minute Whole Grain Brown Rice and some steamed (or Green Giant Microwave) Snow Cap Peas along with it and drizzle the sauce on top. YUM!

Enjoy!


And sorry, no pics. I'll add pics next time I make it. :)

[yamichi]

Ok so I LOVE fresh veggies. I eat a lot of them. all the time.
But lately I've noticed that the celery I've been getting has been REALLY bitter. Anybody know how to pick out celery that isn't so bitter or ways to cook around that? it fuggin sucks.

[Tska]

^No idea, but I'm sure there's an answer out there somewhere. Kind of like cutting a cucumber a certain way makes it bitter - something wicked obscure haha.

A quick simple meal we made for dinner at work the other night:

Pasta
Alfredo sauce
Garlic chicken sausage
Canned roasted red peppers
Spinach

Cook everything and mix - pre-cooked chicken sausage so the whole meal takes about 10 mins to make. Different, quick, easy - not exactly an original, but something I wouldn't normally think of.

[Mdeniz]

Very simple dish that makes you look like a super star. This is for 1 person so double it for 2, I made some rice and avocado, but feel free to combine it with bread, potatoes, fries or whatever you'd like

-Get a half a pound of small shrimp, and clean it up (make sure is deveined and with out the tail)
-Cut an entire head of garlic in small pieces
-Clean some italian or curley parsely and cut it up
-Boil the shrimp until its nice and soft (15-20min)
-Once done, drain all the water out of it
-put all the garlic and shrimp on vegetable of oil, on very low fire and fry it until the shrimp is goldish....garlic should mantain a whitish apperance, if you let the garlic get dark it won't taste well.
-Take off the fire drain most of the oil, mix it up with the parsley you cut and add some salt (to your taste if needed) and enjoy!

Here are the pictures of the process


http://img401.imageshack.us/img401/934/1000076yq0.jpg
http://img243.imageshack.us/img243/8872/1000077yx0.jpg
http://img301.imageshack.us/img301/7969/1000078zh6.jpg
http://img133.imageshack.us/img133/9973/1000079gd5.jpg
http://img201.imageshack.us/img201/1963/1000083nw4.jpg
http://img87.imageshack.us/img87/2503/1000080cf2.jpg

[Bobby D.]

Easy Carne Guisada -

2 pounds beef of choice cut in bite-size pieces (I used sirloin)
4 tablespoons all-purpose flour
2 tablespoons canola oil
1 large onion, chopped
1 cup chopped celery
3 or 4 jalapeños, stems and seeds removed, chopped
2-1/2 cups beef stock
2 tablespoons tomato paste
1/2 teaspoon ground cumin
2 teaspoons chili powder
Preheat oven to 350°F.

Place the meat cubes in a paper or plastic bag. Sprinkle the flour over them, close the bag and shake to coat the meat lightly and evenly.

In a Dutch oven or heavy skillet, heat the oil over high heat. Add the meat and brown quickly. Add the remaining ingredients and bring to a simmer. Remove from heat.

Cover the Dutch oven or skillet and place in the oven. Roast for 2 hours. Makes 6 servings

Couldn't be much easier and it tastes great. I had white rice and tortillas with it.

[Mdeniz]

another one of my families own

I'm a big fan of cooking, however I don't like cooking books but I love cooking new things based on recommendation. Today I'm going to share a quick apetizer that will leave your guests bug eyed when they taste it, and of course make you look like a superstar!

Post your recommendations!

This recipe has no name in english that I know off, but we will call it Deniz-Peppers,

You will need:
-3 Peppers (any color, however if you are doing it to entretain, for lets say the eurocup final, you wanna use red and yellow to make Spain's flag colors pop out :) )
-1 lime
-4 Garlic cloves
-Salt
-Olive Oil
-Italian parsely

Directions
-Pre Heat oven to 400 degrees clean the 3 Peppers by rinsing them with water.
-Stick the peppers in the oven preferibly on top of aluminum foil, or any flat surface, and rotate them every 5-7 min. after 20 min they should be done. They should have a wrinckled apperance in the outside and be extremely soft.
- take them out wait for them to cool downa bit and you can start peeling them. This has to be done by hand.
-Also cut the stem and clean the seeds and insides of the pepper.
- Once peeled and seed free cut them in small strips about 1/3 of an inch thick.
-Put on a bowl.
-Depending how strong of a garlic taste you want use 1 or 2 garlic cloves. Smash them in a mortir and put the lime juice from the lime in it with about 1 cup of oil (enough to fill the mortir)
-Pour over the grenn peppers and mix them all up, then just put some more olive oil until all the peppers are a bit damped in the liquid. Taste and add salt accordingly. (remember taste will change in the first 2-3 hours because of lime and garlic needed to be absorved by the peppers)
-Stick in the fridge and eat cold with crackers, bread, etc. It can also be served as part of a meal with potatoes and some fish.

EDIT add some small cut parsely over it or you can crush it together with the garlic ;)

Cheers!
http://img519.imageshack.us/img519/1811/1000084gj1.jpg
http://img112.imageshack.us/img112/5846/1000086pc7.jpg
http://img357.imageshack.us/img357/457/1000087oo1.jpg
http://img401.imageshack.us/img401/673/1000088yb3.jpg
http://img87.imageshack.us/img87/3293/1000089oh9.jpg

[Zumtizzle]

Man I vote sticky again!

[Mdeniz]

I agree.

[Suprachik8]

im too lazy 2 look back and read the last 5 pages, Id love 2 contribute a "Coffee Burger" Recipe, has anyone posted such a recipe?

[yamichi]

haven't seen it. Bring it on!

[wtfx100]

Who unsticked this? I dont wana lose this thread!!!!

[Dave Capone]

^ a mod who thought that it didn't have enough "penis" for him

[gdiman]

penis loin it is then!

http://www.cynicallyoptimistic.com/blog/Files/PenisLoin.jpg

[Dangerzone]

^ a mod who thought that it didn't have enough "penis" for him

LOL please resticky it! I was actually looking for this the other day and thought it got deleted. One of the better threads in OT

[MadMonkey]

^^ +1. This thread makes me hungry every time I see it... heck, I'm starving right now and I just got through with a NY Strip steak and potatoes at the Outback :lol:

[Suprachik8]

well since someone stated that the "Coffee Burgers" Recipe hasn't been posted, I'll post it up. Not too sure who can I credit this recipe to, but my aunt from Hawaii shared it within our family, and we've been making it eversince. I don't have fancy pictures to show u, but one of these days, I'll take some and edit my post. Hope u enjoy :angel:

What are the most loved flavors to savor? COFFEE and BURGERS!
So try this unique way of combining the two and surprising guests on an awesome and unique tasting burger!

COFFEE BURGERS

Serves: 4

Ingredients:

1 lb ground beef
1/4 cup of crumbled blue cheese
1 tablespoon regular coffee ground (YES, GROUND COFFEE BEANS!, NOT the whole bean, any flavor)
1 tablespoon chili powder
1 teaspoon Dijon mustard
1/4 cup chopped green onions
1 jalapeno pepper, small thinly sliced, seeds removed
1/4 cup bell peppers (red or green, finely diced)
1 tablespoon worcestershire sauce

Directions:

1. Mix all ingredients together.
2. Form hamburger patties.
3. Cook on the hot grill or under broiler.
4. Place on bun with your favorite fixin's

It may not be as good as In and Out Burgers, but if you like coffee, and love to eat burgers, this coffee burger will definitely satisfy your taste buds!

Enjoy Mahalo!

**PS**
Im not soliciting or tryin to sell anything but, since you guys r interested in some unique tasting recipes, Some friends of mine and myself have this forum/website they created specifically for posting our recipes to share with anyone for free, just like this thread. PM if youre interested in getting the link.

[Lethal z]

trying out my new rotisserie today. COoking 2 cornish game hens and some sides. Used a great dry rub i found.

Dry Rub:

2-4 lbs Cornish hens or whole chicken (farm raised all natural preferred)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon sugar
2 teaspoons paprika
Mix these well!!!
olive oil (adhesive)

All you do is wash and clean your hens and/or whole chicken. It is best to apply your rub at least 4 HOURS before cooking. 24hrs as always yields great results.

Massage the chickens with a light coating of olive oil to get your spice rub to stick. Generously put on your dry rub(under wings, between thighs, in da butt), wrap them in Saran wrap, and place in refrigerator for designated time.

My rotisserie calls for 80 minutes to roast 3.5lbs of poultry. I did not take pics of the before but will post pics of the end result. Fuck a Kenny Rogers.

End Result: (sorry for crappy cell phone pic)
http://i2.photobucket.com/albums/y17/psinxs/PIC-0159.jpg

CHickens should be juicy, never dry, and a lot of flavor. I ate half of one already.

[gdiman]

trying out my new rotisserie today. COoking 2 cornish game hens and some sides. Used a great dry rub i found.

Dry Rub:

2-4 lbs Cornish hens or whole chicken (farm raised all natural preferred)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon sugar
2 teaspoons paprika
Mix these well!!!
olive oil (adhesive)

All you do is wash and clean your hens and/or whole chicken. It is best to apply your rub at least 4 HOURS before cooking. 24hrs as always yields great results.

Massage the chickens with a light coating of olive oil to get your spice rub to stick. Generously put on your dry rub(under wings, between thighs, in da butt), wrap them in Saran wrap, and place in refrigerator for designated time.

My rotisserie calls for 80 minutes to roast 3.5lbs of poultry. I did not take pics of the before but will post pics of the end result. Fuck a Kenny Rogers.

End Result: (sorry for crappy cell phone pic)
http://i2.photobucket.com/albums/y17/psinxs/PIC-0159.jpg

CHickens should be juicy, never dry, and a lot of flavor. I ate half of one already.

That's very similar to my rub recipe although I change it around depending on what I have available. But I just wanted to say that those birds look pretty darn tasty. Is that rotisserie for a grill or is it for indoor use? We use one of those set it and forget it ones and it's fine, but it won't hold two birds. Even cornish hens.

[Lethal z]

its an indoor use rotisserie. believe it or not, its a microwave/rotisseire combo. it broils too. only thing is I didnt get holders for the legs, and i had to adjust to it keep the rotation free.

thnx for compliments.

[gdiman]

ok- my moms did it. She gave me her recipe book. She's a gourmet cook and I can't hold her candle. You have no idea how good she is at cooking. I love my mom for her cooking (actually her loving on me too) but are you guys really ready for manfood 101?

[Lethal z]

YES!!! IF its man food like Guy Fieri from Food Network makes then post it!!

[gdiman]

ok, I'll start with an easy one that I've always loved and make often. This is straight from her cookbook....

Hot ham & cheese sandwiches

"These are great sandwiches to keep in the freezer for those times when unexpected company drops by and you need something fast to eat! This is a Grandma Turner recipe (editors note: My grams was mom's mom)

1 stick butter, softened
4 tsp. prepared mustard
4 tsp. grated onion
4 tsp. poppy seeds
12 hamburger buns
1 lb. shaved ham
1/2 lb. swiss cheese sliced thin

Mix together first four ingredients and spread on bottom of buns. Divide ham and cheese evenly between buns. Place small amount of reserved mixture on top of bun. Wrap sandwiches individually in foil. Heat (in foil) on cookie sheet 20 min. at 350 degrees. If frozen, heat 30 minutes."

[Rivard]

All right, here is what I cooked yesterday.

It's a pretty common dish called "Paté Chinois" I guess it could be translated to Chinese Pie ? I don't know if it's well known in the usa or it's a Quebec thing. It's really simple and pretty good.

Anyway, you're going to need:
Potatoes
Ground beef
1 oignon
corn and cream corn
cheese

1st you need to make shashed potatoes (the way you like them)
http://img151.imageshack.us/img151/6914/dscn3235hm0.th.jpg (http://img151.imageshack.us/my.php?image=dscn3235hm0.jpg)
http://img151.imageshack.us/img151/2133/dscn3237sw0.th.jpg (http://img151.imageshack.us/my.php?image=dscn3237sw0.jpg)

Then you cook the ground beef with the oignon cut in small pieces in a pan
http://img148.imageshack.us/img148/1286/dscn3240ay3.th.jpg (http://img148.imageshack.us/my.php?image=dscn3240ay3.jpg)
http://img148.imageshack.us/img148/9634/dscn3242ia6.th.jpg (http://img148.imageshack.us/my.php?image=dscn3242ia6.jpg)

After that, you put the ground beef, the corn and the smashed potatoes together in a pyrex base
http://img151.imageshack.us/img151/9941/dscn3244ud3.th.jpg (http://img151.imageshack.us/my.php?image=dscn3244ud3.jpg)
http://img148.imageshack.us/img148/6656/dscn3248af7.th.jpg (http://img148.imageshack.us/my.php?image=dscn3248af7.jpg)

You cook it at 375 for maybe 30 minutes (until the center is hot and the border start to go brown)

You take it out of the over, put cheese on it and broil it for 2 minutes.
I like it with ketchup and betts.
http://img151.imageshack.us/img151/9020/dscn3249ny7.th.jpg (http://img151.imageshack.us/my.php?image=dscn3249ny7.jpg)

[yamichi]

That doesn't look even the littlest bit chinese but it looks tasty.

[Rivard]

^ Yeah It's not chinese dish at all. I looked in wikipedia why it's called like that and there are many versions. It could be because of the city named South China in the state of Maine (USA) or because of the workers on the canadian railroads (many chinese)

[yamichi]

not a criticism at all. Looks quite simple and yummy.
Whose boobs are in that third pic?

[Rivard]

not a criticism at all. Looks quite simple and yummy.
Whose boobs are in that third pic?

I didn't take it as criticism ;)

my wife. I don't actually cook, I tell her what to do (kidding)

[Lethal z]

Reminds me of shepherds pie, except we dont mash the taters. just slice em

[Lethal z]

Rotisserie part 2

This is an easy southwest style beef roast.

Beef Dry Rub:
• 2 tablespoons kosher or coarse salt
• 2 teaspoons black pepper, ground
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon oregano leaves, dried
• 1 teaspoon granulated garlic
• 1/2 teaspoon ground cumin

Mix all these ingredients very well before applying to your cut of meat. I personally inserted a few cut garlic cloves into the meat to add a lil more flavor. Apply dry rub generously all over your meat and let it sit in the refrigerator overnight. At minimum 4hrs in the fridge to allow seasonings to penetrate the meat. WRAP IN SARAN WRAP!!! After an overnight party in the fridge your meat should look like this the next day:

http://i2.photobucket.com/albums/y17/psinxs/PIC-0171.jpg
http://i2.photobucket.com/albums/y17/psinxs/PIC-0172.jpg

Roast for 100 mins or 1hr 40mins. Mine is cooking right now. Will post pics soon of end result.

[Lethal z]

end result:

http://i2.photobucket.com/albums/y17/psinxs/PIC-0174.jpg
http://i2.photobucket.com/albums/y17/psinxs/PIC-0173.jpg

looks darn good. I made kale greens and boiled corn to go with it.

[martel317]

Rotisserie part 2

This is an easy southwest style beef roast.

Beef Dry Rub:
• 2 tablespoons kosher or coarse salt
• 2 teaspoons black pepper, ground
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon oregano leaves, dried
• 1 teaspoon granulated garlic
• 1/2 teaspoon ground cumin





homemade?

[gdiman]

that roast does look good. Get some pictures of it sliced and plated.

[TurboZ]

I have quite a few specialties I make that I'll start posting. My favorite is the following dinner. It's relatively healthy, with the only bad parts being some added sugars and butter to the very low cal, high protein/fiber/complex carb base meat and potato. It's also pretty easy to do, but does require some forethought and preparation.


Simple and easy amazing Pork Tenderloin marinade, probably also great with other meats:

10 tablespoons low-sodium soy sauce
4 tablespoons olive oil
4 garlic cloves, minced
1 tablespoon honey
4 teaspoons brown sugar
2 teaspoon ground ginger (highly suggest grated ginger root instead of the preground)
2 teaspoon coarsely ground pepper
2 pounds of pork tenderloin

I usually marinade it for at least a few hours, then Bake, uncovered, for 25 minutes at 375. This should get it to a slightly pink doneness, so add time if you like it more done. I usually pour reserved marinade over the meat about halfway through the baking process as well. I also mix a little of the juices afterward with ketchup and some worchestire to make a nice complimenting sauce. Results in a very tender meat with a lot of flavor. I also usually serve this with the following:


Sweet potato casserole:

Casserole:

4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup evaporated milk
1 teaspoon vanilla extract
1teaspoon cinnamon

Coated pecan topping:

1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans
1 teaspoon cinnamon

Can scale this as necessary. This amount serves about 6-8 people. First off, bake the sweet potatoes for an hour @ 400. They should be tender at this point, if not, cook slightly longer. Then peel (wouldn't really call it peel, just need to get a starting bit cut so you can "unwrap" the skin off of the potatoes) the potatoes and cut them up some and measure out your needed amount. Typically, from what I remember, a large sweet potato yields a little over a cup.

Next, mix all of the first ingredients in a bowl thoroughly, until smooth. Then transfer to a baking dish, I try to use a dish of a size where it spread to about 1-1.5 inches maximum.

Next, mix the second ingredients together in another bowl. Start by mixing the flour and sugar, then add in softened butter bit by bit. Then stir in the pecans. It can sometimes be difficult to work with and you end up with a glob resembling chunky peanut butter, but after it's mixed youll want to sprinkle the mixture over the casserole. Bake the completed casserole for 25 minutes at 375 or until lightly browned.

These two work very well together because the baking temp and time is almost exactly the same. Very creamy, delicious casserole (well worth a try even if you dislike sweet potatoes), and a nice, tender, flavorful tenderloin. Add some veges or bread and you've got an amazing dinner.

[Lethal z]

that roast does look good. Get some pictures of it sliced and plated.

sorry i didnt see this before we tore into it. but here is what it looked like sliced, and partially devoured lol


http://i2.photobucket.com/albums/y17/psinxs/PIC-0175.jpg

garlic clove dead center. my digi cam broke so i am using my cell phone

[Supracerxtreme]

Ingredients:

Quantity is up to you!!!!!

1/4 head of Lettuce (Chopped)
1 Tomato (sliced and diced)
3-4 Mushrooms
1 small onion
1/2 lb Shrimp
2 Cloves of Garlic
1/2 to 1 tbsp Margarine or Butter
Salt (to taste)
Pepper (to taste)
Seasoned Salt (to taste)
A little bit of Cilantro
Swiss Cheese or cheese of your choice
Hommus Spread
I prefer flat bread but my wife bought pita :mad:...

First Chop, cut, mince, dice your vegetables/fruits products while you thaw out your frozen shrimp.

As you can see.... I've skipped some of the picture illustrations cause I was being rushed to cook lolz

Onions chopped and cilantro minced, so was the garlic
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1040747.jpg

Cut up some shrooms
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1040749.jpg

Diced my tomato and peeled my shrimps
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1040746.jpg

Most of the ingredients together :)
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1040752.jpg

I know I'm missing some illustrations but it is time to start cooking!!!

First heat up a pan/pot whatever you could find in the kitchen cause I was not home while doing all this...

Put in your 1/2 to 1 tbsp of Margarine
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1040751.jpg

Stir until melted
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1040754.jpg

Now saute your garlic... don't worry if everything else wants to get sauteed at the same time :P
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1040755.jpg

Put in your onions, stir it around....
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1040757.jpg

Add a little salt and pepper
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1040758.jpg

When your onions are soft, put in your shrooms..
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1040761.jpg

[Supracerxtreme]

Watch that steam do its dance, smells great too!!!!!! :D
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1040760.jpg

Stir it around some...
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1040763.jpg

When your Shrooms have shrunken some, add in your shrimp
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1040764.jpg

Stir it around some and watch your shrimp turn pinkish
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1040768.jpg

Add some Seasoned Salt to taste
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1040772.jpg

Stir it around some then add your diced tomatoes
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1040769.jpg

Almost lastly, add your cilantro stir it around some for another couple minutes
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1040774.jpg

When all is said and done, put it in a bowl next to your chopped tAmateЯs,lettuce, sliced cucumbers and other stuff...
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1040775.jpg

Here's how you make your meal.... wished I had flat bread :(

Take your pita bread and spread some Hommus spread on it
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1040776.jpg

Put on some lettuce and tomatoes.... I could have sworn I took a different pic than this... :confused:
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1040778.jpg

Put on the shrimp you just made and some cheese
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1040779.jpg

Fold it up and start NOM NOM NOMING!!!!!!!!
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1040780.jpg

Thanks for lookin!

[Vilhelm]

Thanks for lookin!

DAMN that looks good!!

[Supra GTR]

Thanks for lookin!

Thanks for cookin! :)

Will have to try that.

[yamichi]

zomg that looks awesome.
"Time to start nom nom noming" hehehehehe

[NDBoost]

Anyone have any good recipes for carribean jerk chicken?

My uncle used to make this jerk chicken that was kind of spicey, and he skewered the chicken and let it marinade over night.. He doesnt recall the recipe, but i figured id try out some of your guy's recipes for jerk chicken if you have any.

[yamichi]

I'm reviving this thread because I'm super hungry and this thing was a lifesaver.

ND- did you ever find that jerk recipe?
Anybody make home-made hummus? I'm addicted to the stuff and I'm sure there is a better way to get it.

[Fairlady]

another one of my families own

I'm a big fan of cooking, however I don't like cooking books but I love cooking new things based on recommendation. Today I'm going to share a quick apetizer that will leave your guests bug eyed when they taste it, and of course make you look like a superstar!

Post your recommendations!

This recipe has no name in english that I know off, but we will call it Deniz-Peppers,

You will need:
-3 Peppers (any color, however if you are doing it to entretain, for lets say the eurocup final, you wanna use red and yellow to make Spain's flag colors pop out :) )
-1 lime
-4 Garlic cloves
-Salt
-Olive Oil
-Italian parsely

Directions
-Pre Heat oven to 400 degrees clean the 3 Peppers by rinsing them with water.
-Stick the peppers in the oven preferibly on top of aluminum foil, or any flat surface, and rotate them every 5-7 min. after 20 min they should be done. They should have a wrinckled apperance in the outside and be extremely soft.
- take them out wait for them to cool downa bit and you can start peeling them. This has to be done by hand.
-Also cut the stem and clean the seeds and insides of the pepper.
- Once peeled and seed free cut them in small strips about 1/3 of an inch thick.
-Put on a bowl.
-Depending how strong of a garlic taste you want use 1 or 2 garlic cloves. Smash them in a mortir and put the lime juice from the lime in it with about 1 cup of oil (enough to fill the mortir)
-Pour over the grenn peppers and mix them all up, then just put some more olive oil until all the peppers are a bit damped in the liquid. Taste and add salt accordingly. (remember taste will change in the first 2-3 hours because of lime and garlic needed to be absorved by the peppers)
-Stick in the fridge and eat cold with crackers, bread, etc. It can also be served as part of a meal with potatoes and some fish.

EDIT add some small cut parsely over it or you can crush it together with the garlic ;)

Cheers!
http://img519.imageshack.us/img519/1811/1000084gj1.jpg

http://img87.imageshack.us/img87/3293/1000089oh9.jpg

http://img246.imageshack.us/img246/7392/1197527892862oe8.jpg

[Verge]

http://img246.imageshack.us/img246/7392/1197527892862oe8.jpg



I don't get the funny ?

[MadMonkey]

I don't get the funny ?

You wouldn't.

[Tska]

All right, here is what I cooked yesterday.

It's a pretty common dish called "Paté Chinois" I guess it could be translated to Chinese Pie ? I don't know if it's well known in the usa or it's a Quebec thing. It's really simple and pretty good.

Anyway, you're going to need:
Potatoes
Ground beef
1 oignon
corn and cream corn
cheese

1st you need to make shashed potatoes (the way you like them)
http://img151.imageshack.us/img151/6914/dscn3235hm0.th.jpg (http://img151.imageshack.us/my.php?image=dscn3235hm0.jpg)
http://img151.imageshack.us/img151/2133/dscn3237sw0.th.jpg (http://img151.imageshack.us/my.php?image=dscn3237sw0.jpg)

Then you cook the ground beef with the oignon cut in small pieces in a pan
http://img148.imageshack.us/img148/1286/dscn3240ay3.th.jpg (http://img148.imageshack.us/my.php?image=dscn3240ay3.jpg)
http://img148.imageshack.us/img148/9634/dscn3242ia6.th.jpg (http://img148.imageshack.us/my.php?image=dscn3242ia6.jpg)

After that, you put the ground beef, the corn and the smashed potatoes together in a pyrex base
http://img151.imageshack.us/img151/9941/dscn3244ud3.th.jpg (http://img151.imageshack.us/my.php?image=dscn3244ud3.jpg)
http://img148.imageshack.us/img148/6656/dscn3248af7.th.jpg (http://img148.imageshack.us/my.php?image=dscn3248af7.jpg)

You cook it at 375 for maybe 30 minutes (until the center is hot and the border start to go brown)

You take it out of the over, put cheese on it and broil it for 2 minutes.
I like it with ketchup and betts.
http://img151.imageshack.us/img151/9020/dscn3249ny7.th.jpg (http://img151.imageshack.us/my.php?image=dscn3249ny7.jpg)


Reminds me of shepherds pie, except we dont mash the taters. just slice em

I've always made shepherd's pie with mashed potatoes - that's what I'd call that. Guy I work with made it with peas (in addition to the usual corn, onions, etc) - I love peas and it was an interesting addition.

My double cheeseburgers + french fries from McD's didn't quite cut it for dinner tonight :faint:

[big twinn]

SFOT just upped the level of awsomeness!!!

[yamichi]

I am so going to make some variation of that stuff for dinner tonight... mmmmmmmm


But I won't let my wife take cleavage shots of me while I cook.

[crisco3]

Fold it up and start NOM NOM NOMING!!!!!!!!
http://i105.photobucket.com/albums/m210/Supracerxtreme/Food/P1040780.jpg



Looks tasty, but damn that's a lot of work. :(

[Peregrinus]

bringin it back up top! lets see if we can get a few more going

i dunno why this was ever unstickied! lol

[Moy]

This is one way I've prepared ramen with good results.

First, boil the noodles with chicken bouillon. Then, pull the noodles out of the liquid. Reserve the liquid.

In a pan, put about a tablespoon of your favorite oil (I use peanut oil), and heat it through. Take a small onion and slice thin. Toss onions into the oil, and saute until translucent. Add the noodles to the onions, along with 2 teaspoons soy sauce, and pan-fry until noodles are slightly browned.

Remove noodles and onions from the pan, and return to the liquid.

Enjoy!

[brianmoss69]

wow not bad guys theres some very tasty shit in here.

[TROLL]

just saw this thread... its awesome. will definitely be referencing it in the future :)

[LMSwest]

Next post will be a cookout post this Sunday

Bacon Cheeseburgers
-85/15 Ground Beef blended with ground Sirloin Steak
-TBD Cheese (Probably smoked Gouda or Parrano)
-Applewood Smoked Bacon
-Fresh Cibatta Buns dusted w/ Corn Meal
-Green Leaf Lettuce...fuck Iceberg
-Roma Tomatoes
-Sauted Vidallia Onions or Baby Bello Shrooms
Hotdogs
-Nathan's Dogs
-Misc fixin's
Pasta Salad
-Cavatappi Pasta
-Diced Veggies
-Mayo made with Safflower Oil...
etc
etc

:D

Where do you buy your applewood smoked bacon at? Its hard to find where I am. Butcher?

[Supraman88T]

OK guys - Did this last week! Shit was awesome!

Get some RibEyes or what ever cut you like.

Stick them in a bucket (or bowl..or what ever) of warm melted butter for 90min!
Get your coals as hot as you possibly can!!! I used actual wood charcal.

Throw them on! But watch out for FIRE..I had to use my welding gear because that shit was hot as fuck!!! Coocked 8 2 inch thisck Ribeyes in about 4 mins... Anyway..I saw this in Vegas a while back... though I'd try it at home for a fraction of the price.

Its well worth it!!

[Verge]

Wow, if all the butter doesn't burn off.... not good for the old gut.

[Killer Squirrel]

Goat chops Masala
http://i28.photobucket.com/albums/c211/Darksteed/IMG_0021.jpg

with naan
http://i28.photobucket.com/albums/c211/Darksteed/IMG_0026.jpg

Then made homemade vanilla ice cream
http://i28.photobucket.com/albums/c211/Darksteed/IMG_0023.jpg
http://i28.photobucket.com/albums/c211/Darksteed/IMG_0025.jpg
http://i28.photobucket.com/albums/c211/Darksteed/IMG_0027.jpg


My brother's gf is from Dubai and has been making all these awesome Indian meals; we finally got the recipe for the goat and tried it. It is awesome!

[Supraman88T]

Wow, if all the butter doesn't burn off.... not good for the old gut.

It burns off, but the meat is so damn tender!!!

I never said it was healthy! :)

[Euphoric]

I made this for my GF's birthday last week, it was suprisingly very awesome and easy to make. Everything worked so well together, I wish I took pics...


Spicy Grilled Tilapia with Creamy Grits and Mushroom Scallion Sauce


Ingredients

Mushroom Scallion Sauce:
1 tablespoon butter
2 cups sliced baby portobello mushrooms (cremini)
1/2 cup sliced scallions
1/4 cup white wine
1/2 pint heavy cream
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
Salt and black pepper

Grits:
5 cups milk
1 cup quick-cooking grits
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon black pepper

Grilled Broccoli and Carrots:
1 large bunch broccoli, sliced lengthwise (with stalks and florets intact)
1 bunch whole carrots, tops removed, sliced lengthwise
1/4 cup olive oil
1 tablespoon garlic powder
Salt and pepper

Tilapia:
6 (6-ounce) tilapia fillets
1/3 cup Jamaican jerk seasoning marinade

Directions

Mushroom Scallion Sauce: Melt butter in a large saute pan. Saute mushrooms and scallions for about 3 minutes. Stir in wine and heavy cream. Season with garlic powder, cayenne, salt, and pepper. Stir until sauce thickens slightly. Keep warm until ready to serve.

Grits: Bring milk to a boil. Gradually whisk in grits, butter, salt, and pepper. Stir constantly for about 3 to 5 minutes until grits thicken to desired consistency. Keep warm until ready to serve.

Grilled Broccoli and Carrots: Heat grill to medium. Toss broccoli and carrots in olive oil and season with garlic powder, salt, and pepper. Grill vegetables for about 6 minutes or until tender, turning them once halfway through. If room allows, grill tilapia at same time.

Tilapia: Heat grill to medium. Rinse and dry fillets and then rub with jerk seasoning. Grill tilapia for 3 to 4 minutes on each side. Remove from heat.

Plate entree by spooning grits on center of plate. Lay tilapia on top of grits. Lay the carrot slices on top of fish in a criss-cross manner and place broccoli stalk on the side of fish. Top with mushroom scallion sauce and serve immediately.


EDIT: Forgot I took a phone pic of finished product...

http://img.photobucket.com/albums/v630/skirn1/PIC-0166.jpg

[Arizona]

milk, multi grain cheerios, 2 bananas, and peanut butter blended together.

yummy

[Zumtizzle]

Keeping this at the top.

[Peregrinus]

woot, my thread is back! keep them comin guys! =)

[sphy1005]

Eggplant w/ground pork/shrimp

Ingredients

1 large eggplant
1 lb ground pork
1/2 lb shrimp
1 bunch green onions
garlic
oyster sauce
salt
oil


Prep.

peel and cut eggplant into small pieces (around 1")
peel and cut into pieces as small as you can
cut green onions into small pieces
pound garlic
mix ground pork and cut shrimp together

Cook

1. Heat stove to med/low heat with enough oil to cover the bottom
2. When oil is hot ad garlic
3. Add eggplant and stir fry for about 20 minutes until kinda soft. stir frequently
4. Add a little more oil (the eggplant will soak alot of it up) turn the heat to high
5. Add the mixed ground pork and shrimp
6. Cook for additional 15 minutes
7. Add enough oyster sauce for taste (about 1/3 cup)
8. Mix well and let it simmer on high w/o cover so excess liquid will evaporate.
9. You can add salt for more taste.
10. Add green onions and mix.

Enjoy with rice.

[wtfx100]

Is that a chinese recipe? Pork and shrimp sounds like a pretty weird combo.

[Supra GTR]

Eggplant w/ground pork/shrimp


Enjoy with rice.


You've got to post pics!

[sphy1005]

Yes chinese. I'll post pics when I make it again, probably this week. I've made it at get togethers and its been a hit.

[wtfx100]

No one cooks around here anymore? I'm trying to figure out how to get my wings to turn out as nice as the boston pizza honey garlic ones. Any tips? No grill marks at all and just tender..

[CBlaze]

So simple to make, and soo delicious, is Caramelized Cauliflower, and it's healthy to.

Pre-heat oven to 450*

Cut up cauliflower into aprox 1"-2" pieces w/stem and spread across baking pan or cookie sheet.

Generously sprinkle w/ olive oil, and some seasoned salt to taste. (table salt works fine also)

Put it in the oven and let it brown, turning over and re-coating with olive oil once.

"Caramelized" refers to the browning process that occurs when cooking certain veggies. In this case the browner the better. (just don't turn it to char-coal)



I found this in a roasting cook-book awhile back and am now a total addict, can't get enough.

[DR. RaceBoost]

wow brb....(walks to kitchen):bigok:

[MadMonkey]

I just ordered some bacon salt from WOOT a couple of days ago.

FTW! I can't wait, it's coming with me to work to season my salmon :lol:

[2JZ-SC3]

I'am sure 1 of us has tried Korean BBQ? I would defitanly recommend that, its very easy to make along with Vietnamese fried rice.
AND DON'T FORGET COLD BEER!

[Supra Shaun]

I'am sure 1 of us has tried Korean BBQ? I would defitanly recommend that, its very easy to make along with Vietnamese fried rice.(I'am 1/2 Viet and 1/2 Mexican)
AND DON'T FORGET COLD BEER!


I LOVE me some beef bulgogi!! (sp?) Got a recipe?

[Supra GTR]

I LOVE me some beef bulgogi!! (sp?) Got a recipe?

Bulgogi and Korean BBQ are two different things.

[sphy1005]

I LOVE me some beef bulgogi!! (sp?) Got a recipe?
You can get premade bulgogi sauce at the asian markets.


Bulgogi and Korean BBQ are two different things.
What's the difference. Isn't Bulgogi just a type of korean bbq

[Supra GTR]

You can get premade bulgogi sauce at the asian markets.


What's the difference. Isn't Bulgogi just a type of korean bbq

Different cuts of meat, different animal, different style of cooking. One is a poor man's steak, the other is smothered with sauces.

[martel317]

home made pasta sauce over rigatoni with chicken and fresh parmesan
http://i210.photobucket.com/albums/bb41/tellllllls/jpeg_reencoded.jpg



spinach fettucine alfredo with chicken and fresh bacon bits
http://i210.photobucket.com/albums/bb41/tellllllls/0629091957a.jpg

[FLINTSTONESKID]

hey Killer Squirrel, you said your brothers gf can cook indian? i have been looking for a long time for a good recipe for Chicken Makhan Walla. you think you could ask if she has any suggestions? my wife and i eat indian about once a week and iv made some dished at home but id like to do more. thanks and please PM if you have any info.

when i get come more time, ill have to post up my recipe for Tandori Chicken with Jasmine rice.

[martel317]

sundried tomato, bacon, and mozzarella stuffed chicken breast with jalapeno-honey vinaigrette made by yours truly.



http://i210.photobucket.com/albums/bb41/tellllllls/0707092210b.jpg

[ma70 boi]

cam's famous steaks fajitas :
cost to make this should be between 10-15 bucks
preparations skills: easy
best side to use for this meal zateries Spanish rice with cheese
2 rib eye steaks (will feed 3 people)
1 bush of green onions
1 bag of pepper stir fry or u can use fresh green red and yellow onions taste better if is fresh (should contain green red and yellow onions)
cheese (Mexican preferred but what ever kind u like)
Lawrys fajita season
Sriracha hot chili Sauce (add drops of this st!t. is hot not for the weak or regular hot sauce lovers)


steps
1 cut the steak in to nice fine strips leave some fat so the steak meat will have flavor

2 after the steak is cut into strips. dump the strips into a bowl and add the seasoning.

3 after the seasoning has been added pour a few drops of the chili sauce into the meat (please taste the sauce before u added it. it could be to hot 4 u or others. the more u add the more the kick the meat will have)

4 use a little meat tenderizer in the steak so i can be nice and tender

5 now mix all the contains in a nice bowl and let the meat marinate over night or for a few minutes if u going to cook it right away

6 after the meat has sat for 15min to a day is ready to cook. putt he meat in a wok or skillet. while is cooking add a small amount of taco sauce about 2 caps full don't pour too much sauce that's what you have the chili sauce for

7 after the meat is just about cooked added the green onions(scallions) and the other onions (colored) to the wok or skillet and let them cook and pull them out before they burn. ( only takes up to 5 min)

8 throw the meat on your favorite Tortilla and enjoy

http://i144.photobucket.com/albums/r162/13373475/fajitasdepollo/Fajitas_De_Pollo_HR2.jpg

[Peregrinus]

hobbies section, i made a post specifically for this like 6-7 months ago, i believe its even sticked.

[Verge]

Sriracha is for asian foods...



Blasphemy putting that on fajitas.

[alexchannell]

Mmmmm...hungry.

[93civEJ1]

Sriracha is for asian foods...



Blasphemy putting that on fajitas.


Oh bull...I put them on each individual french fry when I have them.

[TE27Levin]

Sriracha is for asian foods...



Blasphemy putting that on fajitas.

I hope you get turned into Asian food.

[Turbo SC]

Didn't see a chili recipe so here is mine:

Tony’s Spicy Chili


Ingredients:
• 3 pounds lean ground beef/sirlon
• 2 Onions, chopped
• 2 tablespoons vegetable oil
• 6 cloves garlic, finely chopped/mashed
• 1 Jalapeno, chopped/seeded
• 28oz can Petite Diced Tomatoes
• 2 cups of beef broth
• 15 oz can of Pinto Beans
• 15 oz can of Chili Beans
• 15 oz can of Black Bean
• 15 oz can Re-fried Beans

Spices/Sauces:
• 2 teaspoons ground cumin
• 2/3 cup chili powder
• 1 tablespoon ground cayenne
• 2 teaspoons oregano
• ½ teaspoon salt
• 1 teaspoon basil
• 2 tablespoons hot sauce
Sides:
• Shredded Monterey Jack Cheese
• Sharp Cheddar Cheese
• Sour Cream
• Oyster Crackers
______________________________________________________________________________


Preparation:

In a large pot, pour in vegetable oil, along with the chopped onions. Cook on medium-high heat with the cover on for about 8 minutes, stir occasionally. While cooking Onions, ground beef can be browned in a separate pan. Uncover pot; Onions should be golden but not browned. Add in the minced Garlic, Jalapeno pepper, and ground Cumin. Cook while stirring often for about 2 minutes. Add Chili Powder and ½ cup of Beef Broth, continue to stir and cook for another 2 minutes.

Reduce heat to medium; add in the Ground Beef, oregano, salt, and ½ cup of Beef Broth. Simmer for 8-10 minutes stirring often to cook flavors into beef. Add in diced tomatoes, remaining beef broth, cayenne, hot sauce and basil. Bring to a boil, and cook for about 30 minutes, stirring occasionally with the cover slightly ajar.

Add in the beans, and half of the can of Pinto Beans, make sure to drain. The re-fried beans can be added to thicken up the Chili. Simmer with the cover slightly ajar for 1 hour. At this time, remove cover and continue to simmer for another 15-20 minutes.

Garnish with any cheese, cracker, and sour cream.

[LISupra93]

Grilled Flank Steak
1 1/2 pounds flank steak
1/3 cup soy sauce
1/2 cup fresh orange juice
3 large cloves garlic, minced
1 tablespoon crushed red pepper
5 green onions, cut on the bias
2 tablespoons olive oil
Salt and freshly ground black pepper to taste



Penne with Vodka Sauce and Capicola
12 ounces whole-wheat penne or regular penne
2 ounces capicola or pancetta, finely diced
1 small onion, chopped
3 cloves garlic, chopped
1/2 cup vodka
1 (28 ounce) can crushed tomatoes
1/4 cup half-and-half
2 teaspoons Worcestershire sauce
1/4 teaspoon crushed red pepper
1/4 cup chopped fresh basil
Freshly ground pepper to taste

[Chris215]

i like eggs.

[Hitman]

50/50 Ketchup and BBQ sauce+can of corned beef+fry in pan till done, put it between two slices of toasted bread=noms, many noms...

[93civEJ1]

I seem to enjoy cooking, and I enjoy food.

I am finally buying a grill today!!! woot!!!!! I am excited.

[2JZ-SC3]

I can assure that one of us here has had the vietnamese soup called pho? good stuff.

[MadMonkey]

Here's an extremely simple but addicting snack... somebody brought them to a local RC event and everybody loved them. I tried them out on my family last night and even they liked them.

Ingredients:

1 package (16oz) unsalted crackers
1 package (1oz) dry Ranch dressing mix
1 cup Canola oil
2 tsp crushed red pepper (more depending on your taste)

Place two sleeves of crackers each into two 1 gallon ziplock bags (or use a large glass jar). In a small bowl mix together the oil, Ranch, and peppers. Pour half of the mixture into each bag and seal. Turn the bags over and over to coat all the crackers, then turn periodically (around and hour at a time) until all the oil mixture is soaked up... the longer these sit, the better they are!

I keep a bag in my lunchbox now. I'm experimenting with different ingredients :)

[Verge]

Didn't see a chili recipe so here is mine:
Add in the beans, and half of the can of Pinto Beans, make sure to drain. The re-fried beans can be added to thicken up the Chili. Simmer with the cover slightly ajar for 1 hour. At this time, remove cover and continue to simmer for another 15-20 minutes.



refried beans in chili... how interesting... sounds good though.

[TurboZ]

100% homeade pizza

http://img.photobucket.com/albums/v496/Pacmanpth/pizza.jpg

Crust recipe:
http://slice.seriouseats.com/jvpizza/

Sauce recipe:
6oz tomato paste
6oz warm water
3 tablespoons shredded parmesean cheese
1 teaspoon minced garlic
2 tablespoons honey
3/4 teaspoon onion powder
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon black pepper
1/8 teaspoon red pepper flakes
1/8 teaspoon cayenne pepper

One the dough is ready, as following the instructions listed on that website, my method involves the following:

1) With one hand on top of the other (in the form of an upside down V....fingers should overlap, while the bottom of your palms should be about 6 inches apart), start pressing down the dough on the opposite side of the dough ball as your body. You should leave approximately 0.5 inches or so between where you are pressing and the edge of the dough to form the actual crust/rim, meaning the part that forms the crust is not pressed down at all.
2) As you press, rotate the dough ball slightly, until you have pressed down the dough evenly. I usually make 2 or 3 circuits repeating this motion.
3) At this stage, usually the center of the dough isn't pressed down very much as compared to the dough near the rim/crust. I then take the bottom of my palm, and press this part down along with the entire non-crust part of the pizza until the dough is relatively thin and uniform.
4) You should have what now resembles prepared pizza dough, with the exception of it being rather small. I next place my hands near the rim of the crust, usually 90-120 degrees apart, and stretch gently. This motion is repeated around the entire circumference of the dough, with the goal being to increase the diameter of the pizza evenly while maintaining a circular shape.

The final product should be 0.5 inches or less (usually closer to 1/4 inch I would guess) in thickness along the pressed portion, with the rim/crust having a nice round shape and being about 3/4 of an inch or so in height.

The pizza then should be topped and put into the oven as quickly as possible to avoid saturating the dough with moisture from the sauce.

I have a traditional electric oven that I bake on the 2nd lowest rack at 550 for 8-10 minutes. The higher the temperature the better...typical brick ovens (that imo make the best pizzas) bake at a good 300 degrees higher than I do, at close to half the time. Your average pizza chain (Dominos, Papa Johns, etc) usually bake on conveyor convection/blower ovens in the high 400s, cooking the pizzas in about 6 minutes. Brick oven style is obviously preferred, but the general principle of heat transfer rate still applies. The goal with is to char the crust as quickly as possible, while leaving the inside nice and moist/fluffy, giving the pizza that nice airy crunch. This can be accomplished through high temperature in a largely conduction based oven as with brick ovens, or in a forced convection oven as with conveyor types. As mentioned before, however, high temperature conduction tends to produce better results.

[yamichi]

oooh thanks turboZ! I've been looking for a good sauce recipe. I'll have to give that one a shot.

Before my contribution, a disclaimer.
I'm a big cook and I LOVE cooking. half the reason I bought a house was to have my own kitchen. That being said, my wife literally struggles with a can opener and cheese slicer. if left to her own devices, she eats microwave Amy's meals or easy mac. So I've been experimenting with recipes that are SUPER EASY to make but still better than the frozen shit. Also, she's a veg so add chicken/steak/whatever as you see fit. This recipes isn't for carnivores unless you tweak it a bit.

EasySchmeezy pizza:
Required cooking abilities- racoon level
Time- 15 minutes
Cost- 3 bucks (ish)

Ingredients:
Flatbread/Pita bread (I'm gonna try this with naan at some point but I've been using pocketless pita bread)
Sauce (make your own or buy a jar)
shredded cheese
toppings of your choice (I use green peppers and chicken sausage or sundried tomatoes and jalapeños as my favorites)

Take the pita, smear some sauce, sprinkle some cheese, pile on your toppings
Stick that bitch in the toaster oven for 10-12 minutes on bake (top and bottom) at about 300 degrees. You have a personal-sized pizza that tastes 2938293823 times better than the frozen stuff, is better for you (if you use good stuff) and even my wife can make it.
Variation- sub BBQ sauce for pizza sauce, use some chopped up chicken thighs/breasts and BAM bbq chicken pizza. quite nomworthy.

[Twinturbo2800]

pizza looks bangin

[DTSupra30]

I am on a heathy eating trip...must contain hunger!!!! haha damn all your recipes look delish guys, Ive got a few ill post em next time I make something tasty

[KICKER MKIII]

what the PHO!?

[kidrobot]

Me want that pizza

[TROLL]

Not sure if we're doing desserts here too, but I have a really really simple but really really good one. Super quick to make and with common ingredients, which makes it perfect for me when there's a last minute party where I need to bring something.

Peanut Butter Pie
(10 mins to make start to finish, and better than you'll expect)

-3 oz. Cream Cheese
-8 oz. Cool Whip
-1/2 cup Peanut Butter, crunchy
-1 cup Confectioners Sugar

Pour all ingredients into a mixer until they're well mixed, then pour into a chocolate or graham cracker pie crust. Ideally, refrigerate for at least an hour to allow the pie to firm up, but it can also be eaten right away.

If anyone makes one, let me know what you think! PM me in case I miss it here.

[Rivard]

We made chicken tagine with potatoes and green olives last week.

Pretty good if you like olives.

Chicken tagine with potatoes and green olives

You will need:

- Olive oil.
http://img441.imageshack.us/img441/9076/p130310195601.jpg

- Chicken breast
http://img97.imageshack.us/img97/2818/p1303101949.jpg

- Saffron
- Ginger
- Green olives (I use green olives with peppers for a little spicy taste)
- Parsley
- Lemon confit with salt
http://img34.imageshack.us/img34/4189/p1303102004.jpg

- Beer
http://img413.imageshack.us/img413/1460/p130310200801.jpg

- Potatoes (I use a mix of white and sweet potates)
http://img265.imageshack.us/img265/1073/p130310195002.jpg

- Onions
http://img297.imageshack.us/img297/386/p1303101952.jpg

- Chicken broth

Here are the steps:

1- Put the olive oil and wait until it's hot. Add the oignons, the chicken, the saffron and the ginger. Roast them a little.
http://img291.imageshack.us/img291/3691/p130310200202.jpg

2- Add the chicken broth (so that it almost covers the chicken)

3- Let it cook for a couple of minutes until the chicken is almost cooked.

4- Add everything else and the beer so everything is covered.
http://img510.imageshack.us/img510/5117/p130310201101.jpg

5- Cook until the potatoes are good.

6- Serve with semolina, a good wine and enjoy.
http://img13.imageshack.us/img13/9170/p130310213001.jpg

[LSX7]

dr. pepper with steaks hmm gonna have to try some of these out!

[btm7687]

Not so much cooking, but I thought it was funny...I think earlier in this I copy pasted a section from another forum about how to roll your own sushi

This also came up:

www.youtube.com/v/0b75cl4-qRE&feature=player_embedded

Skip to 7:45...Supra sushi!!!

[LSX7]

will be trying to make some of these this week! thanks guys!

[suprastar3314]

We made chicken tagine with potatoes and green olives last week.

Pretty good if you like olives.

Chicken tagine with potatoes and green olives

You will need:

- Olive oil.
http://img441.imageshack.us/img441/9076/p130310195601.jpg

- Chicken breast
http://img97.imageshack.us/img97/2818/p1303101949.jpg

- Saffron
- Ginger
- Green olives (I use green olives with peppers for a little spicy taste)
- Parsley
- Lemon confit with salt
http://img34.imageshack.us/img34/4189/p1303102004.jpg

- Beer
http://img413.imageshack.us/img413/1460/p130310200801.jpg

- Potatoes (I use a mix of white and sweet potates)
http://img265.imageshack.us/img265/1073/p130310195002.jpg

- Onions
http://img297.imageshack.us/img297/386/p1303101952.jpg

- Chicken broth

Here are the steps:

1- Put the olive oil and wait until it's hot. Add the oignons, the chicken, the saffron and the ginger. Roast them a little.
http://img291.imageshack.us/img291/3691/p130310200202.jpg

2- Add the chicken broth (so that it almost covers the chicken)

3- Let it cook for a couple of minutes until the chicken is almost cooked.

4- Add everything else and the beer so everything is covered.
http://img510.imageshack.us/img510/5117/p130310201101.jpg

5- Cook until the potatoes are good.

6- Serve with semolina, a good wine and enjoy.
http://img13.imageshack.us/img13/9170/p130310213001.jpg

That looks good, i need to make some this week

[extremepullups]

there is so much WIN in this thread

[roachdiddy]

i just bought a non direct heat smoker. im going to try it out and see what comes of the food.
i bought a 2lb pork loin yesterday and smoked it for 3hrs @ 225deg. it turned out good, but could improve. tonight i will be trying a whole chicken marinated in lime juice, chipotle, garlic, salt and pepper. hope it taste good?
for the 4th of july i will try a 11lb pork shoulder for pulled pork sandwiches!

any good smoker recipes?

[PDQDSM]

i just bought a non direct heat smoker. im going to try it out and see what comes of the food.
i bought a 2lb pork loin yesterday and smoked it for 3hrs @ 225deg. it turned out good, but could improve. tonight i will be trying a whole chicken marinated in lime juice, chipotle, garlic, salt and pepper. hope it taste good?
for the 4th of july i will try a 11lb pork shoulder for pulled pork sandwiches!

any good smoker recipes?

You got the temp right. 200-225 is perfect.

May I suggest fruit woods to really give the meat a kick. If you can find some pear wood, or applewood would be even better.

Make sure its dry and aged at least a couple years. No green wood. Then soak in water for 45-60mins before putting it in the smoke box.

And have fun with marinades. Get creative again with fruit juices and fruit sauces like apple butter or pear butter.

[roachdiddy]

You got the temp right. 200-225 is perfect.

May I suggest fruit woods to really give the meat a kick. If you can find some pear wood, or applewood would be even better.

Make sure its dry and aged at least a couple years. No green wood. Then soak in water for 45-60mins before putting it in the smoke box.

And have fun with marinades. Get creative again with fruit juices and fruit sauces like apple butter or pear butter.

thanks for the ideas. i am using cherry woods and hickory for the smoking process. watched hours of "how to" smoke on you tube. still trying to figure out how to hold temps without stoking the fire box every 30min.?
it will be fun over the next few years finding rubs, marinades, etc...

[henrybui]

Not so much cooking, but I thought it was funny...I think earlier in this I copy pasted a section from another forum about how to roll your own sushi

This also came up:

www.youtube.com/v/0b75cl4-qRE&feature=player_embedded

Skip to 7:45...Supra sushi!!!

haha, best food video ever.

[DIMO]

Seared Ahi tuna on a bed of spring greens served with risotto.
http://i275.photobucket.com/albums/jj296/l0vedim0/Tuna2.jpg?t=1284146945

http://i275.photobucket.com/albums/jj296/l0vedim0/Tuna1.jpg?t=1284147043

This is a Bloody Mary I had during breakfast last Saturday
http://i275.photobucket.com/albums/jj296/l0vedim0/BloodyMary.jpg?t=1284147118

[uberzib]

UMMMMMMMMMMMMMMMMMMMM Tunaaaaaaaa.

[Aaron1017]

Breakfast sammich:
2 Eggos
2 Eggs
Cheddar Cheese
Bacon
Syrup

http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs828.snc4/68866_882369811711_5004458_48388374_6797971_n.jpg

[henrybui]

whoa, that eggo sandwhich is rediculously good looking. haha

[turbomr2]

seared day scallops, mushroom consomme, 145 degree egg yolk, brussels sprouts, preserved lemon

[martel317]

^NICE!!!!

Here's a couple of my dishes.

Simple stuff Prosciutto wrapped asparagus with herb mayonnaise and honey mustard
http://i210.photobucket.com/albums/bb41/tellllllls/050-Copy.jpg

Steak stuffed bell pepper topped with Parmesan cheese and chimichurri
http://i210.photobucket.com/albums/bb41/tellllllls/082-Copy.jpg

Lemon butter can galice broiled flounder with simmered pepperes and onion and rice
http://i210.photobucket.com/albums/bb41/tellllllls/051-Copy.jpg

Blackened Salmon (home made seasoning) with garlic and butter asparagus
http://i210.photobucket.com/albums/bb41/tellllllls/297.jpg

What I would call Asian style pork chops
http://i210.photobucket.com/albums/bb41/tellllllls/120-Copy.jpg

Spicy chicken fettuccine in homemade tomato sauce and white wine
http://i210.photobucket.com/albums/bb41/tellllllls/069-Copy.jpg

Flank steak with a whole bunch of topping and flavor. Very proud of this one
http://i210.photobucket.com/albums/bb41/tellllllls/108-Copy.jpg

This is a recipe I found and tweaked slightly. It's halibut/cod in chicken broth with clams leeks and mushrooms. Super simple and super rewarding.
http://i210.photobucket.com/albums/bb41/tellllllls/113.jpg

[BLKBRD]

^NICE!!!!

Here's a couple of my dishes.

What I would call Asian style pork chops
http://i210.photobucket.com/albums/bb41/tellllllls/120-Copy.jpg

Spicy chicken fettuccine in homemade tomato sauce and white wine
http://i210.photobucket.com/albums/bb41/tellllllls/069-Copy.jpg

How did you prepare these dishes?
Thanks!

[martel317]

Damn man I have a habit of not writing things down unfortunately. This is the best I can do from memory.

Soy sauce
Chilli pepper sauce
Garlic powder
cumin powder
onion powder
little bit of ginger
brown sugar or duck sauce can't remember. I would start with duck sauce because of the flavor.
salt
rice wine vinegar
a light flavorless oil
Might have put a little chinese 5 spice in there as well


I believe that's correct or very close. Play with the ingredients until you have them to your liking. Let them marinate over night. Will get back to you on the pasta.

[ukno0003]

dinner from the last 2 nights, I cook every meal I eat (or 98% of them) I eat better then the average college student. But what can I say, Im italian. ITs in my blood to be able to cook good food.

http://farm3.static.flickr.com/2066/5711318157_7299f5882a_z.jpg (http://www.flickr.com/photos/ukno0003/5711318157/)
221114_10150186816599311_644804310_6719020_1662721_o (http://www.flickr.com/photos/ukno0003/5711318157/) by SingleSupra (http://www.flickr.com/people/ukno0003/), on Flickr


Spegehttii squash, shrimp, red/chili/jalapeño peppers, garlic, basil, onion, mushroom, spinach, broccoli, fresh chopped tomato in an olive oil sauce.

http://farm4.static.flickr.com/3344/5711317471_33f06ed523_z.jpg (http://www.flickr.com/photos/ukno0003/5711317471/)
244249_10150186815454311_644804310_6719007_4883738_o (http://www.flickr.com/photos/ukno0003/5711317471/) by SingleSupra (http://www.flickr.com/people/ukno0003/), on Flickr

Grilled salmon - with lemon over top. not pictured but i drizzled a habanero hot sauce over it. with Broccoli Rabe sautéed in olive oil garlic and fresh basil.

[kidrobot]

Not sure if we're doing desserts here too, but I have a really really simple but really really good one. Super quick to make and with common ingredients, which makes it perfect for me when there's a last minute party where I need to bring something.

Peanut Butter Pie
(10 mins to make start to finish, and better than you'll expect)

-3 oz. Cream Cheese
-8 oz. Cool Whip
-1/2 cup Peanut Butter, crunchy
-1 cup Confectioners Sugar

Pour all ingredients into a mixer until they're well mixed, then pour into a chocolate or graham cracker pie crust. Ideally, refrigerate for at least an hour to allow the pie to firm up, but it can also be eaten right away.

If anyone makes one, let me know what you think! PM me in case I miss it here.


I'm pretty terrible in the kitchen, this seemed easy enough for me. Clean up took longer then making it. Next time Im going to use creamy peanut butter, and more of it.

http://img.photobucket.com/albums/v219/speeksin/IMAG0487.jpg

Thanks!

[boost dr]

Anybody have a good chicken nacho recipe?

[Troux]

WARNING: Nothing you make will ever matter after looking at this blog:

Ultimate fucking food blog:
http://luxirare.com/topic/food/

Examples:
http://luxirare.com/truffled-shrimp-tempura-sliders/
http://luxirare.com/parfait/
http://luxirare.com/black-truffles-all-day/
http://luxirare.com/crayon/

[Arizona]

I took 2 flank steaks, baked at 500 for 22m. The were covered in a wasabi dressing(including black pepper, pinch of salt)

Cut them into 1/4 slices
Arugala
Carmelized Vadallia opnion (1/2)
Horseradish sauce
toasted kaiser roll

delicious

[Supra GTR]

Saw this somewhere on the interweb. Traced it back to Notmartha.com

Meat hand

http://www.notmartha.org/images/other/2009oct/meathand/red_topdown.jpg

http://www.notmartha.org/images/other/2009oct/meathand/orangewall_red_nails.jpg

http://www.notmartha.org/images/other/2009oct/meathand/orangewall_red_fromwrist.jpg

http://www.notmartha.org/images/other/2009oct/meathand/white_fingernails2.jpg

http://www.notmartha.org/images/other/2009oct/meathand/orangewall_white_fromwrist.jpg

http://www.notmartha.org/images/other/2009oct/meathand/orangewall_white_fingernails.jpg

http://www.notmartha.org/images/other/2009oct/meathand/white_wristbone6.jpg

http://www.notmartha.org/images/other/2009oct/meathand/red_fingernails.jpg

http://www.notmartha.org/images/other/2009oct/meathand/white_wristbone3.jpg

Basically a meatloaf in the shape of a hand. Cheese for the skin effect. Ketchup for blood. Onions were used for the fingernails and bone. Red onion for more gruesome look or white onion to be more obvious.

http://www.notmartha.org/archives/2009/10/27/meat-hand/

[MadMonkey]

^^ I've had that page bookmarked forever but never got around to making it :lol:

[vencentL]

Thanks for this thread, now I have lots of ideas about grilling and easy to prepare recipes.

[MadMonkey]

So... what are your favorite seasonings?

I need some small seasoning shakers to spice up some of the rather bland (barfalicious) food over here. Suggestions?

[yamichi]

Cumin, garlic, minced onion, black pepper, red pepper flakes, rosemary, green tabasco, sage.

Rosemary, sage, and garlic go together to make italian shit. Cumin, garlic, red pepper and onion with some green tobasco is mexican.

Depends what you wanna do but I like spices like red pepper, black pepper, salt and green tabasco in my eggs. Meats usually get salt and onion with a bit of black pepper.

[slcvrt]

This thread looks dead but I'll ocntribute..
Since everyone loves bacon...

Ingredients

2oz/ 50g kosher salt (1/4 cup)

2tsp/12g pink salt (sodium nitrite, also called insta cure#1 and prague powder it is 6.25% and the rest salt and sugars mixed in)

1/4cup/ 50g brown sugar

5lbs of pork belly/ side pork

I like to play with the flavors. Sometimes I add pepper and then coat it before I smoke it. Garlic and other flavors. Maple syrup and sugar for maple bacon.

And then you get your choice of smoke wood you want. It's all preference

One of the best parts of making your own bacon is you can get better quality meat
http://img.photobucket.com/albums/v149/sk8terazn/Bacon/IMAG0715.jpg

mix the mixture together
http://img.photobucket.com/albums/v149/sk8terazn/Bacon/IMAG0713.jpg

Rub the belly with said mixture
http://img.photobucket.com/albums/v149/sk8terazn/Bacon/IMAG0714.jpg

Place rubbed belly in a non reactive container or zip lock baggies
http://img.photobucket.com/albums/v149/sk8terazn/Bacon/IMAG0716.jpg

Every other day I will flip the bag or belly because it creates its own brine pretty much. this ensures it gets enough cure

wait 7 days or so. I can tell by how firm the meat gets (that's what she said :screwy:)


Smoke time! I like cherry wood and I smoke at 225* until internal temp reaches 150*
I only smoke for an hour or two and finish with just heat after. Just depends on your preference on how heavy you like your smoke
http://img.photobucket.com/albums/v149/sk8terazn/Bacon/IMAG0719.jpg

Let it cool before slicing but make sure you get a fresh slice while it's still warm
http://img.photobucket.com/albums/v149/sk8terazn/Bacon/IMAG0720.jpg

and then..... NOM!!

http://img.photobucket.com/albums/v149/sk8terazn/Bacon/IMAG0721.jpg

I have a slicer so it makes it a lot easier. If you have skin Remove it while it's still warm. I haven't tried it with skin on, I just save it for soups and such

It doesn't shrivel like store bought bacon and taste sooo much better. Enjoy! http://media.247sports.com/Content/Img/Smilies/bacon.gif

[yamichi]

Holy fuck.
You're my new hero.

[roachdiddy]

i have been smoking pork for a few years now and found many rubs that work great. however i still have yet to find anyone who can decode the chilis Memphis dry rub! i have tried endless times to mimic there rub... but time and time again it isnt even close. i have also tried all of the rubs people "claim" to be the chilis rub, but those are far from correct too.
anyone good with flavors that could figure this out for me?

[martel317]

Well I'm actually getting ready to take the plunge and go to culinary school. Can't wait!

In the mean time here's a couple things I've done over the weekend.

Steak tostada/tacos. Everybody and their mother loves these things. The kicker is the habanero sauce I make.
http://i210.photobucket.com/albums/bb41/tellllllls/IMG_20120626_193519.jpg

Balsamic honey glazed pork chops.
http://i210.photobucket.com/albums/bb41/tellllllls/IMG_20120915_182344.jpg

Good old marinated grilled chicken sandwich with herb mayo
http://i210.photobucket.com/albums/bb41/tellllllls/235.jpg

[weedwhacker]

Well I'm actually getting ready to take the plunge and go to culinary school. Can't wait!

In the mean time here's a couple things I've done over the weekend.

Steak tostada/tacos. Everybody and their mother loves these things. The kicker is the habanero sauce I make.
http://i210.photobucket.com/albums/bb41/tellllllls/IMG_20120626_193519.jpg

Balsamic honey glazed pork chops.
http://i210.photobucket.com/albums/bb41/tellllllls/IMG_20120915_182344.jpg

Good old marinated grilled chicken sandwich with herb mayo
http://i210.photobucket.com/albums/bb41/tellllllls/235.jpg

nom nom nom, good god those all look delicious

[uberzib]

nom nom nom, good god those all look delicious

You fucken pic quoting idiot derpicide maggot faggot. BTW all the food on this page is winning.

[martel317]

Just made me some lunch. Should have enough calories for the week now :lol:

http://i210.photobucket.com/albums/bb41/tellllllls/IMG_20121002_165702_zps69204bad.jpg

[MadMonkey]

Cheapest, tastiest, easiest crock pot recipes evar..

Bachelor Roast:

1 14oz bottle of ketchup
1 16oz Coke
1 2-3lb chuck roast (or whatever)

Put in some Coke. Put in the roast. Pour the ketchup and coke over the roast. Cook for 10hrs (or whatever). Put on a roll or dump it in a bowl. Eat.

Spicier bachelor roast:

1 2-3lb chuck roast (or whatever)
1 32oz bottle of Greek salad peppers (pepperocinis)
3-4 cloves of garlic, finely chopped

Put some garlic and peppers in the bottom of the cooker. Put in the roast on top of it. Pour the rest of the peppers and all the juice into the pot. Put moar chopped garlic on top of the roast. Cook 10 hours or whatever. Eat.

Very good on hoagie rolls/wiener buns.

[martel317]

Just put this in the crock pot. Wish I had a smoker but I don't. Going to make me some pulled pork for the first time.


http://i210.photobucket.com/albums/bb41/tellllllls/IMG_20121015_224758_zpsa8511ebe.jpg

[Fool83]

I have a tendancy to modify everything I get my hands on... mwhether it being cars, computers or in this case Food:

Its started as roman noodle (breakfast/lunch/dinner of cheap men)

http://i157.photobucket.com/albums/t42/Fooly1983/Keith%20The%20chef/2012-06-03025352.jpg

Then i decided to cut up some veggies

http://i157.photobucket.com/albums/t42/Fooly1983/Keith%20The%20chef/2012-08-27235344.jpg

http://i157.photobucket.com/albums/t42/Fooly1983/Keith%20The%20chef/20120313030713.jpg

Had some jalapenos so i decided to cut that up and add it to the veggies along with the juice

http://i157.photobucket.com/albums/t42/Fooly1983/Keith%20The%20chef/20120313031800.jpg

Then I decided to season the veggies

http://i157.photobucket.com/albums/t42/Fooly1983/Keith%20The%20chef/2012-08-06234206.jpg

http://i157.photobucket.com/albums/t42/Fooly1983/Keith%20The%20chef/2012-08-07000009.jpg

http://i157.photobucket.com/albums/t42/Fooly1983/Keith%20The%20chef/2012-08-06235435.jpg

Had some left over chicken so I cut it up, threw it into a pot with some butter and recooked it

http://i157.photobucket.com/albums/t42/Fooly1983/Keith%20The%20chef/2012-06-03025411-2.jpg

Put so veggies on a saucer

http://i157.photobucket.com/albums/t42/Fooly1983/Keith%20The%20chef/2012-06-03025416.jpg

Then fried them too

http://i157.photobucket.com/albums/t42/Fooly1983/Keith%20The%20chef/2012-06-03025530.jpg

[Fool83]

I boiled me a texas hot sausage

http://i157.photobucket.com/albums/t42/Fooly1983/Keith%20The%20chef/2012-06-03025438.jpg

then cut it up

http://i157.photobucket.com/albums/t42/Fooly1983/Keith%20The%20chef/20120324155159.jpg

pour the sausage water on to the noodles

http://i157.photobucket.com/albums/t42/Fooly1983/Keith%20The%20chef/20120324154856.jpg

Once soft... pour the noodles into the skillet with the veggies

http://i157.photobucket.com/albums/t42/Fooly1983/Keith%20The%20chef/2012-08-07022426.jpg

Then added the meats

http://i157.photobucket.com/albums/t42/Fooly1983/Keith%20The%20chef/2012-05-15010300.jpg

and done

http://i157.photobucket.com/albums/t42/Fooly1983/Keith%20The%20chef/20120324164251.jpg

[martel317]

For all that work my friend, you could get a LOT better noodles! Looks good!


Here's the end result of cooking and shredding. :)

http://i210.photobucket.com/albums/bb41/tellllllls/IMG_20121016_031202_zps0c966a61.jpg



For my first time I'm happy as shit! It's delicious just the way it is but I'm not done yet. I will be adding some BBQ sauce and slaw in the afternoon. Will post finished product.

[martel317]

Made the BBQ sauce. It's a really deep flavor. Possibly a little to deep for my personally liking. I like it to be a little more bright in flavor but it was really good!
http://i210.photobucket.com/albums/bb41/tellllllls/IMG_20121016_175405_zpsd114c4f5.jpg


Here is the assembled samich.
http://i210.photobucket.com/albums/bb41/tellllllls/IMG_20121016_192421_zps9dd2cf9a.jpg


The coleslaw I made sucked though. Will definitely have to work on that. Will probably make more this week of everything.