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Author Topic: Recipe thread  (Read 9114 times)

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Offline Crewe

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Re: Recipe thread
« Reply #45 on: May 08, 2019, 07:16:45 PM »
lol treat yo self!

Offline Rigg44

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Re: Recipe thread
« Reply #46 on: May 14, 2019, 12:01:00 PM »
The best pulled pork

Ingredients
1 C Brown Sugar
1/2 C Cocoa powder
6 tbs Chilli Powder
4 tbs Cumin
6 tbs Salt
4 tbs Black Pepper
25 lbs pork loin
5 cans diced tomatoes
5 onions diced

Directions
Makes 100 4oz servings or sandwiches: 
In a bowl mix the brown sugar, cocoa powder, chili powder, cumin, salt, pepper, and rub onto loin until loin is covered.  Set aside for 30 min to marinate.

Sear loin/ prepare cookers.  In a large pan over medium-high heat sear the loin in olive oil.  Mix onions and tomato in roaster or crock pot.  Place the loin on top of vegetables and poor one can of Dr. Pepper in, cook on low for 10hours in a crock pot or 375 for two hours and then 250 for 8 in a roaster. Then remove loin shread and return and mix with juices and serve.

Offline Crewe

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Re: Recipe thread
« Reply #47 on: May 14, 2019, 12:27:49 PM »
I assume pork shoulder / butt would work here?
Never tried cocoa powder, interesting.

Offline Rigg44

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Re: Recipe thread
« Reply #48 on: May 14, 2019, 05:07:44 PM »
Yes Butt and shoulder will work as well
« Last Edit: May 14, 2019, 05:10:26 PM by Rigg44 »

Offline Crewe

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Re: Recipe thread
« Reply #49 on: May 14, 2019, 05:13:15 PM »
bookmarked  :D

Offline Crewe

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Re: Recipe thread
« Reply #50 on: June 04, 2019, 11:57:48 PM »
Im a grilled cheese aficionado and I really enjoy making it for people who just think of it as the Kraft single on white bread you had as. kid.
Learn to add a crown to your repertoire
https://tiphero.com/jamie-olivers-grilled-cheese

All different blends of cheeses, bread and spreads make all the difference. I love making a parmesan crust as well, goes with any combo just about.
Throw in your favorite hot sauce, add cayenne, garlic...oh and try frying in mayo instead of butter for a better toast, or use both.

Offline Crewe

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Re: Recipe thread
« Reply #51 on: August 06, 2019, 11:18:12 AM »
So I was tinkering around with my BBQ sauce recipe and thought about including this blueberry ghost pepper hot sauce
https://heatonist.com/products/ghost-pepper-blueberry-hot-sauce?variant=378243121161

I freakin love hot sauces btw....

Ultimately I left it out of this version because I liked what I had come up with already. maybe next time.
Thought Id share....

BBQ sauce recipe
2 cups ketchup
1/2 cup distilled white vinegar (you can use Apple Cider but I don't like it. If you are giddy, try sherry with lemons but I don't like it either)
1/4 cup brown sugar
1 tbs honey
1 tbs molasses
1 tbs Worcestershire
1 tbs ground mustard (I avoid the mustard because of the processed ingredients but it will work if thats your preference)
1-2 tbs paprika. (I use the same paprika as in my chili which isn't on store shelves and its amazing, but obviously try any kind you like)
Dash of white pepper
Dash of cinnamon (if desired)
These are close measurements but not each as I tend to eyeball.

Mix your dry ingredients in a bowl while heating the wet to a low simmer.
Add the spices, bring to a low simmer again and heat over low until desired consistency.

Offline Crewe

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Re: Recipe thread
« Reply #52 on: February 07, 2020, 04:06:21 PM »
How to make a baked roux, and whether you should use one over traditional methods.
Steve Hall (Shotgun Red) had a cooking channel and in one, he discusses using a dry roux.
My cousin is a traditionalist when it comes to this, so he's a fan of oil and shunned this method immediately.
Steve discusses the fact that oil is only a carrier and adds nothing to recipe which is why you spend so much time skimming oil off the top of the gumbo.
I'll let him tell you...
He talks about oven baking the oil mixture up until about 2:30 minutes.
Until about 5:15 he demonstrates the baked flour method which is what he uses in this recipe.
It's just regular gumbo recipe until 15:23 where he shows the baked roux being developed with broth and added to the dish.
Ive tried it this way once and it was really good, and Ive had one full blown cajun try this and reluctantly agreed that it was a great alternate method.
if you give it a shot, let me know how it goes.

https://www.kansascity-comiccon.com/chicken-and-sausage-gumbo-perfect-roux-every-time-vidwIzf_b5Gy7kHd

Offline Crewe

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Re: Recipe thread
« Reply #53 on: March 20, 2020, 01:54:46 PM »
So, you guys know I enjoy making queso, Mexican salsa's, sauces and the like. I think I've posted some queso recipes before so since I made this today, here you go...

This is a green sauce recipe from the insanely popular Ninfa's in Houston which started out as a taco stand to help with her struggling tortilla factory. Ninfa Laurenzao then began generating word of mouth buzz and by the mid 70's, Ninfa's was the go to for Tex Mex and Mexican cuisine.

Ninfa's green sauce

Servings 4 cups

Ingredients
*3 medium-sized green tomatoes, coarsely chopped
4 tomatillos, husked and chopped
1 to 2 jalapeños, stemmed and coarsely chopped (use more or less)
3 small garlic cloves (I always use at least 4)
3 medium-sized ripe avocados, peeled, pitted and sliced
4 sprigs cilantro (ignore this if you dont like it, not much of a difference maker)
1 teaspoon kosher salt
1 1/2 cups sour cream (use as much or as little to achieve your desired consistency. I usually use less, then place in the fridge for a short while to see how it thickens up then adjust if needed)

Instructions
Combine chopped tomatoes, tomatillos, jalapeños, and garlic in a saucepan. Bring to a boil (tomatoes provide the liquid) but you can stream in a tiny bit of water if needed but not too much, reduce heat and simmer 10 to 15 minutes or until softened.

Remove from heat and let cool slightly.
Place tomato mixture with the avocados, cilantro and salt in food processor or blender and blend until smooth.
Pour into a bowl and stir in sour cream.
Best if refrigerated for a while IMO.

* if you don't have access to green tomatoes, use about 6 tomatillos instead.
« Last Edit: March 20, 2020, 01:57:01 PM by Crewe »

Offline Crewe

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Re: Recipe thread
« Reply #54 on: April 20, 2020, 02:41:25 PM »
So I made elote nachos (Mexican street corn) for the second time and man are they the bomb.
When I post recipes, I tend to be flexible, and this dish is supremely easy to alter.
While mixing the ingredients together in a bowl, which is basically all you have to do, I started with smaller amounts because you can taste as you go along. In my opinion, better to have to little and add, then pouring in too much.
If you try this, let me know how it goes.

Ingredients:
3 cups corn (frozen, canned or fresh)
1 jalapeno, seeded and minced (or more if you want)
1/4 cup mayonnaise (I go light on the mayo until you see how its looking…more below)
1 1/2 teaspoons chili powder (use as much or as little spice as you want)
3/4 teaspoon smoked paprika - (same hre)
Juice of 1 lime (half when mixing, half after baked)
Kosher salt and freshly ground black pepper, to taste
1 (11-ounce) package tortilla chips (Ive used On the Border and Tostito tortilla chips as well as the Tostitos hint of lime)
1 (8-ounce) package shredded Pepper Jack cheese (can use Colby or any Jack cheese
1 cup crumbled cotija cheese (not necessary but I like it) Ive also used queso fresco
1/4 cup Mexican crema (or sour cream, Ive used both, works either way)
1/4 cup chopped fresh cilantro leaves (or parsley or green onions if you prefer)


Directions:
Note: Above are guidelines. This is an easy dish to alter as you go. I dont use a whole bag of chips and you’ll see how much you might use. Also, I only use about two cans of corn which I think is just above two cups. As you mix the ingredients in a bowl, you’ll be able to tell what you want to add, if anything. Also, its nachos, anything goes lol
Preheat oven to 400 degrees F.
You can use a wireframes rack or foil in a lightly greased pan
Char corn. I usually throw it in a cast iron skillet until slightly charred. Also throw the jalapeno in there too.
In a large bowl, combine corn, jalapeno, mayonnaise, chili powder, paprika, lime juice and lime zest (if preferred) season with salt and pepper, to taste. This is where you can try as you go, add more spices, more mayo if needed etc. I always go light and add as I go if needed.
Place tortilla chips in a single layer onto the prepared baking sheet or wire rack. I thrown down a very thin sprinkle of cheese first but you dont have to because you want a lot to cover the top. Spoon mixture over chips, add garnish cilantro, parsley or nothing. You can do this prior to baking or after but I always trow it in with the garnish.
Place into oven and bake until heated through and the cheeses have melted, about 10-12 minutes.
Serve immediately. Drizzle with Mexican crema or sour cream and if desired, squirt other half of lemon over dish.

Id be glad to upload a pic of these recipes but this website won't let me unless Im doing something wrong.

 

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