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General Discussion => Chit Chat => Topic started by: Crewe on October 22, 2017, 05:20:30 PM

Title: Recipe thread
Post by: Crewe on October 22, 2017, 05:20:30 PM
Any of you fool around in the kitchen?
Let's see if this has legs.

I try some recipe's from Binging with Babish. He makes cuisine mentioned and used in movies and tv. I've done a few but this is my favorite so far, the sauce from the prison scene in Goodfellas


https://www.bingingwithbabish.com/recipe/2017/6/15/prison-sauce-inspired-by-goodfellas?rq=Goodfellas

Title: Re: Recipe thread
Post by: TheNorm on October 23, 2017, 12:19:48 AM
Damn, I'd never heard of that website but as soon as you mentioned Goodfellas I had to check that recipe out...that looks like a gold mine! Already marking which ones I want to try (Spaghetti Carbonara from Master of None, the Cubano). Hmm, I'll have to come up with some too.

Wrong category, but a few years ago I tried the Vesper martini made famous from Casino Royale. Acquired taste, but then again I'm not really much for martinis.

http://www.jamesbondlifestyle.com/product/vesper-martini

Title: Re: Recipe thread
Post by: Crewe on October 23, 2017, 10:24:26 AM
Funny you mention that norm (I know, funny how?) in his cocktail video he also tackles that martini.
Ive got that carbonara marked too, Im a little scared of it right now lol
The Cuban is money too.
Some of his recipe's have expensive ingredients like the sauce, which I think ran me about 35 bucks but it lasts For. Ev. Er!

I love the Rodney Dangerfield sandwich in Back to School but it just doesn't look like it would taste that great. Im trying to envision how I could dress up a little to my liking but that one's down the road.
Title: Re: Recipe thread
Post by: Sakura on October 23, 2017, 04:17:35 PM
Never heard of this Babish prick before, but as soon as I watched this episode it immediately became apparent to me that this guy watches You Suck At Cooking.  His jokes are just like YSAC's jokes, said offhand as if he didn't even make a joke in the middle of a sentence.  Anyway, I enjoy cooking a lot, but I don't really try to do famous recipes, I just cook stuff that I come up with myself or the old standards.

Title: Re: Recipe thread
Post by: TheNorm on October 23, 2017, 05:37:40 PM
This is typically my go to for crockpot stuff, a buffalo chicken recipe. I've never tried it as a chicken patty, have always just shredded the chicken when required and then add the sauce mixture. Usually can have that saved for a few days.

http://thefrugalgirls.com/2013/09/crockpot-buffalo-chicken-recipe.html

Pro tip: Don't make the mistake I made the first time around; I bought the regular Frank's RedHot Sauce instead of the Buffalo Wings Sauce. ¯\_(ツ)_/¯
As much as I love spice, that was brutal.
Title: Re: Recipe thread
Post by: Crewe on October 23, 2017, 05:52:48 PM
I almost always use chicken thighs. Breasts always seem to dry out and are really bland, to me. I don't recall having tried buffalo chicken. I bet you could make that into an interesting dip.
Good crockpot recipes are appealing to me, especially throwing a pork shoulder in there, countless options to work with in that situation.
Franks got to ya? lol
Once I marinated chicken in Louisiana hot sauce before cooking, actually turned out ok.
Title: Re: Recipe thread
Post by: thaima1shu on October 23, 2017, 08:07:36 PM
http://littlespicejar.com/cuban-shredded-beef-slow-cooker/

This is my favorite thing to make in the slow cooker. Turns out super tender and flavorful, and is pretty easy to prep.
Title: Re: Recipe thread
Post by: Crewe on October 24, 2017, 12:34:12 AM
I might try this, I like the Cuban flavor foods. You use flank steak?
Title: Re: Recipe thread
Post by: thaima1shu on October 24, 2017, 11:40:11 AM
I usually use chuck roast and it has turned out great. I have not tried it with flank steak.
Title: Re: Recipe thread
Post by: Crewe on October 24, 2017, 02:01:57 PM
I think flank would be tougher. Ill have to put this in my queue
Title: Re: Recipe thread
Post by: rollntider on October 27, 2017, 01:38:02 AM
My son brought his room mate home from school today. I made this for them. OMG this stuff is tasty
use a full stick of butter instead of a half.
he uses brown gravy instead of Au Jus, I always used Au Jus mix.
Optional:
Brown gravy mix if Au Jus not available.
Onion Mix instead of Au Jus.  I love Au Jus the best.
You can add a can of cream of mushroom in it for a thicker gravy.

I will try the buffalo chicken, I am crock pot cooker on game days. My son lives for football saturdays because i crockpot something and usually BBQ some ribs or a pork butt.

Oh yeah awesome thread.
Title: Re: Recipe thread
Post by: Crewe on October 27, 2017, 01:49:47 AM
interesting spice blend there, I wouldn't have considered that combination.
Something else for my to do list. I usually go with a pork shoulder, wonder how this would compare?
Title: Re: Recipe thread
Post by: rollntider on October 27, 2017, 02:20:01 AM
interesting spice blend there, I wouldn't have considered that combination.
Something else for my to do list. I usually go with a pork shoulder, wonder how this would compare?

Tastes like this
(https://i.imgur.com/XZRVkAQ.jpg)
Title: Re: Recipe thread
Post by: Crewe on October 27, 2017, 12:30:49 PM
Lol I'll be the judge of that
Title: Re: Recipe thread
Post by: Crewe on November 09, 2017, 04:32:16 PM
Here's a simple stroganoff recipe I obtained from my mom.
Norm, you might appreciate the accommodating story  ;D

https://tenonehundred.wordpress.com/2014/05/04/hockey-basketball-stroganoff/

Title: Re: Recipe thread
Post by: rollntider on November 10, 2017, 04:42:02 PM
That recipe looks really good.
Title: Re: Recipe thread
Post by: Crewe on November 10, 2017, 08:48:53 PM
I like it and its really simple, and easy to tweak to your liking. You could use sirloin steak cut into strips if you prefer, but this method is easier and cheaper and honestly I can't tell much difference.
Title: Re: Recipe thread
Post by: TheNorm on November 10, 2017, 11:35:50 PM
What tider said, and that story was equal parts hilarious and also something I feel all too familiar with lol
Title: Re: Recipe thread
Post by: Crewe on November 11, 2017, 10:35:19 AM
lol I thought some might be able to relate to that kind of day  8)
Title: Re: Recipe thread
Post by: Crewe on January 04, 2018, 02:11:58 AM
My son brought his room mate home from school today. I made this for them. OMG this stuff is tasty
use a full stick of butter instead of a half.
he uses brown gravy instead of Au Jus, I always used Au Jus mix.
Optional:
Brown gravy mix if Au Jus not available.
Onion Mix instead of Au Jus.  I love Au Jus the best.
You can add a can of cream of mushroom in it for a thicker gravy.

I will try the buffalo chicken, I am crock pot cooker on game days. My son lives for football saturdays because i crockpot something and usually BBQ some ribs or a pork butt.

Oh yeah awesome thread.

Tried this one...simple and good. Next time I'll try this version..
https://gfycat.com/hilariousfaithfulkingfisher
Title: Re: Recipe thread
Post by: Crewe on January 04, 2018, 05:25:44 PM
tried this too..
http://tiphero.com/velvety-baked-mac-cheese/

Im not a huge Mac n cheese guy. not that I don't like it, I do, just not something thats on my radar.
That said, I didn't see a huge difference. Buy the box stuff, add the spices and bread crumbs and you get this recipe.
I dunno, try it and tell me what you think.
Title: Re: Recipe thread
Post by: Crewe on January 09, 2018, 04:07:13 PM
this one was a failure for me.
http://www.mobkitchen.co.uk/bs-test/2017/11/20/chicken-parm-supreme

I feel like it used too much water. I understand using the tomato puree but it was just far to tomato-y for me. If I tried this again, I think Id use my own sauce/marinara blend.
I really botched the chicken too, I guess I had the skillet too hot as the chicken didn't really brown but but more or less burned the bread crumbs which didn't adhere in the pan. Still edible and ok, but overall Id try it a different way next time.
Title: Re: Recipe thread
Post by: Crewe on January 17, 2018, 07:47:05 PM
Tried this taco soup today.
Ingredients
1½ pounds ground beef
½ onion, chopped
28 oz can diced tomatoes (undrained)
15 oz can corn (undrained)
8 oz can tomato sauce
1 small can black or kidney beans (optional)
1 cup water
1 envelope taco season
salt/pepper
Instructions
Brown ground beef in a large skillet until crumbly.
Add chopped onion, sautee until softened.
In a large pot or crock pot add remaining ingredients.
Cook in pot until boiling. In a crockpot cook on high for 1 hour and on low for 4 hours.
Serve topped with tortilla chips and grated cheese -
*Our favorite chips to use are Fritos original Corn Chips
You may also like to top with avocado or sour cream.

I used 1 lb beef (90/10)
Ranch style beans instead of kidney or black beans
Beef broth instead of water.
I threw it all in a cast iron to boil then into a crockpot on low. At that point, its essentially done. No need to throw it in on high for an hour and then low on four. Just let it simmer for as long as you want to meld everything together. Its always going to be better the next day anyway.
A gumdrop of Velveeta with Fritos was a great capper.

Original recipe here but it is a mobile cancer site.
https://simpleasthatblog.com/2015/02/quick-and-easy-taco-soup-recipe.html
Title: Re: Recipe thread
Post by: Crewe on February 11, 2018, 12:40:18 AM
This is a great appetizer a friend just turned me on to

http://allrecipes.com/recipe/160724/bacon-wrapped-bratwurst/
Title: Re: Recipe thread
Post by: rollntider on February 13, 2018, 11:30:59 AM
This is a great appetizer a friend just turned me on to

http://allrecipes.com/recipe/160724/bacon-wrapped-bratwurst/

May have to try that one myself.
Title: Re: Recipe thread
Post by: rollntider on February 13, 2018, 11:33:20 AM

I do these on occasion and they are good. I will be firing up the grill in 2 weeks :)
Title: Re: Recipe thread
Post by: Crewe on February 13, 2018, 06:27:06 PM
I dont put too much stock in the "fall off the bone" gimmick, this does look good though. I probably wouldn't go that long for PP sandwiches but still good stuff.
He sure seemed to sauce em a lot. You use that much?
Title: Re: Recipe thread
Post by: TheNorm on February 13, 2018, 08:07:28 PM
Firing up the grill in two weeks, eh?
*looks outside, sees snow covering ground as far as eyes can see*
Sigh...
Title: Re: Recipe thread
Post by: Crewe on February 14, 2018, 03:08:29 AM
Firing up the grill in two weeks, eh?
*looks outside, sees snow covering ground as far as eyes can see*
Sigh...

lol it's been in the 50's here the last few days and I was just bitching yesterday, damn ill be so glad when our long exhausting winter will be over.
Which, winter here is about from December to March
Title: Re: Recipe thread
Post by: Crewe on February 19, 2018, 02:47:34 AM
So tiders summer reference made me realize I hadn't made chili all winter. We skipped our cook off this year so I guess it was out of my mind.
I made the bowl o red Texas chili version using dried anchos, guajillo, chipotle, pasilla and chilis de arbol.
That, coupled with 4 lbs of chuck steak, yea, I feasted.
I've never really been able to settle on one recipe when using just dried peppers and meat because there's so many options, such as number and types of peppers available. Now my regular chili with ground chuck, spices and peppers, that one is in the books 😎
Was a good weekend, now to get my ass to the gym Monday, yuck.
I blame tider....
Title: Re: Recipe thread
Post by: Crewe on March 18, 2018, 10:17:29 PM
Ive never cooked a crispy pork belly before so yesterday I tried this
https://gfycat.com/gifs/detail/shabbysociablechamois
(I have the actual recipe if you want)

Allow me to preface this by saying I am a salt lover.
That said, this thing was way too salty. Worse than that, I knew I wouldn't like the Chinese 5 spice but I did it anyway and I was right.
With that nutmeg and whatever the hell is in there belongs on desserts or Christmas foods, doesn't work here, for me anyway.
The pork rind turned out good so next time Im trying a different blend for sure. If anyone has tried this or a variation, let me know your thoughts.
Title: Re: Recipe thread
Post by: rollntider on March 22, 2018, 05:36:00 PM
Ive never cooked a crispy pork belly before so yesterday I tried this
https://gfycat.com/gifs/detail/shabbysociablechamois
(I have the actual recipe if you want)

Allow me to preface this by saying I am a salt lover.
That said, this thing was way too salty. Worse than that, I knew I wouldn't like the Chinese 5 spice but I did it anyway and I was right.
With that nutmeg and whatever the hell is in there belongs on desserts or Christmas foods, doesn't work here, for me anyway.
The pork rind turned out good so next time Im trying a different blend for sure. If anyone has tried this or a variation, let me know your thoughts.

do it with a true pork rub and let us know :)
Title: Re: Recipe thread
Post by: Crewe on March 23, 2018, 09:51:38 PM
yea, Im thinking a Memphis rub next time
Title: Re: Recipe thread
Post by: Crewe on March 28, 2018, 11:03:14 AM
wanting to try this quesarito this weekend
https://gfycat.com/FickleNegligibleLaughingthrush

Id probably add more beef than rice and add my own "boom boom" sauce (Chuy's copycat) in addition to the nacho cheese sauce.
Title: Re: Recipe thread
Post by: Crewe on April 03, 2018, 03:20:30 PM
wanting to try this quesarito this weekend
https://gfycat.com/FickleNegligibleLaughingthrush

Id probably add more beef than rice and add my own "boom boom" sauce (Chuy's copycat) in addition to the nacho cheese sauce.

Tried that this weekend. Pretty good with homemade tortilla chips although my tortilla folding skills are not quite up to par which is odd since I enjoy preparing Tex Mex dishes.
I used Chuys boom boom sauce recipe to make my own for the outside shell while following the recipe with nacho cheese sauce for the inside.
Overall, good stuff.
Title: Re: Recipe thread
Post by: Crewe on April 17, 2018, 12:29:58 PM
Tackled this recipe over the weekend and the only thing keeping it 100% success was finding the right bread. I had to go with French which works ok.
Still, the pork was indeed amazing.
Ive since been having pork sandwiches consisting of said pork, Cole slaw (mixed with creamy jalapeño) and a mornay sauce on brioche buns which is quite amazing in its own right.

https://www.bingingwithbabish.com/recipes/2017/3/28/cubanos-inspired-by-chef
Title: Re: Recipe thread
Post by: Crewe on August 12, 2018, 07:08:12 PM
So this weekend, tried the copy cat James Coney Island chili recipe, as I love making chili.

https://copykat.com/2009/03/29/james-coney-island-chili/

Some real questions with this one though. Ive only made this once and it came out pretty close to the real thing.
However, this calls for way too much liquid IMO and I scrapped the tomatoes completely.
So, I went with the broth, no water and I used Trader Joes tomato sauce instead of tomatoes and going trough that needless painstaking process.
I also use, but didn't today, El pato tomato sauce as my go to's for chili.
The other thing omitted here is the thickening agent. Now, you can let it just sit longer and it will thicken on its own. Sometimes, as I did here, Ill use Masa harina mixed with water to form a slurry which you can add as a thickener. Or, if you want to go the true JCI method, crumble into dust 5 saltine crackers, but you do want it very fine if you go this route.
In any event, you want a really quick, good chili that outshines that crapola at the store, follow this method.
oh and also, I used carne picada, the hell with wasting your day shaving a chuck steak unless you are going to make really really good chili.
Title: Re: Recipe thread
Post by: Crewe on January 14, 2019, 05:11:53 PM
So this weekend, tried the copy cat James Coney Island chili recipe, as I love making chili.

https://copykat.com/2009/03/29/james-coney-island-chili/

Some real questions with this one though. Ive only made this once and it came out pretty close to the real thing.
However, this calls for way too much liquid IMO and I scrapped the tomatoes completely.
So, I went with the broth, no water and I used Trader Joes tomato sauce instead of tomatoes and going trough that needless painstaking process.
I also use, but didn't today, El pato tomato sauce as my go to's for chili.
The other thing omitted here is the thickening agent. Now, you can let it just sit longer and it will thicken on its own. Sometimes, as I did here, Ill use Masa harina mixed with water to form a slurry which you can add as a thickener. Or, if you want to go the true JCI method, crumble into dust 5 saltine crackers, but you do want it very fine if you go this route.
In any event, you want a really quick, good chili that outshines that crapola at the store, follow this method.
oh and also, I used carne picada, the hell with wasting your day shaving a chuck steak unless you are going to make really really good chili.

Which is exactly what I did for Saturdays playoff games. Had a few folks over, we had several batches of wings with a great Memphis rub and a top notch vat of chili.
4lbs chuck steak; well, this time I had to use part of a chuck roast too because my grocer sucks sometimes, still, on the money.
Roasted serrano and Anaheim peppers with three different dumps of spices Ive blended together over the years.
It was decadent.
Think Im going to have to take next weekend off...
Title: Re: Recipe thread
Post by: Crewe on January 16, 2019, 02:59:26 PM
This sound appealing to anyone? Have any similar dishes?
Haven't tried it yet...

This shrimp rice dressing is easy and amazing! It’s very versatile, use it to stuff bell peppers, chickens, Cornish hens, pork-chops, or tenderloins. Full Shrimp rice dressing recipe along with notes.
Ingredients:
2 lbs of peeled fresh Louisiana shrimp, chopped
1/2 stick of butter
1 large onion, chopped
1 bell pepper, chopped
2 sticks of celery, chopped
1 cup of chopped green onion
5 cloves of garlic, minced
4 cups of seafood stock
5 cups of cooked white rice
2 Tbsp of Creole Seasoning
Directions:
Preheat the oven to 375℉.
In a 6 qt Dutch oven, melt the butter on medium-high heat.
Add the onions, bell pepper, and celery, cook down until tender and translucent.
Add the green onions and the garlic, sauté for 3 minutes.
Add the chopped shrimp and sauté for another 3 minutes.
Add the stock and seasoning and stir well, bring to a simmer.
Stir in the cooked rice.
Cover and transfer to the oven, and bake for 25 minutes, stirring occasionally.
Fluff with a fork or spatula before serving.
Title: Re: Recipe thread
Post by: Rigg44 on January 17, 2019, 11:54:33 AM
Buffalo Chicken Dip recipe- I did not see this posted but this stuff is like crack to me, so if it is a repeat sorry.

2 packages cream cheese
2 cups cooked chicken ( a rotisserie chicken works well for this)
1 cup hot sauce (I use frank’s buffalo wing sauce)
1 cup ranch salad dressing
2 ½ cups shredded Colby-Monterey jack cheese
Tortilla chips

In a saucepan heat cream cheese and hot sauce until smooth. Pour into crock pot. Add chicken, ranch dressing, and Colby-Monterey jack cheese. Or just put it all in the crock pot and go, I have done that as well.  I think doing it in the saucepan is better but my wife says its in my head. 
Title: Re: Recipe thread
Post by: Crewe on January 17, 2019, 03:18:43 PM
I assume that references the powder ranch packet?
Looks good! I am a hot sauce fanatic, so I love recipes that allow me versatility in that area.
Some people just have a thing about crockpots lol I don't mind them
Title: Re: Recipe thread
Post by: Rigg44 on January 17, 2019, 03:56:40 PM
I assume that references the powder ranch packet?
Looks good! I am a hot sauce fanatic, so I love recipes that allow me versatility in that area.
Some people just have a thing about crockpots lol I don't mind them

No it is the actual Ranch dressing
Title: Re: Recipe thread
Post by: Crewe on March 23, 2019, 09:48:50 PM


*I have a pic to upload but I get an error on the website. if anyones interested, Ill find a way to get it uploaded.

I made this mammoth sammie and it turned out pretty good.
Recipe is copied from here
https://www.afamilyfeast.com/loaded-italian-sub-roasted-red-pepper-aioli/

A few notes:
Used French bread, the large wide loaf.
I screwed up the aioli by forgetting the garlic lol. I only had a few cloves of garlic so I minced that up, but I would guess it would be better using the recipe method.
I used hard salami, peppered salami, genoa salami, a few pepperoni and packaged prosciutto. This was all my deli had to offer so I ran with it. Also, I didn't use provolone, just shredded mozzarella on the inside and outside covered by Muenster slices.
Also used vine tomatoes instead of Roma's.
I didn't buy this amount of ingredients either as I only bought enough fora. half of a large loaf of French bread, for which I just eyeballed at the store.

Italian Hoagie with Red Bell Pepper Aioli

INGREDIENTS
For the Aioli

2 large sweet red bell peppers
1 head of garlic
½ cup mayonnaise
4 tablespoons extra virgin olive oil, divided

To Make the Sub

½ loaf of Italian or French bread at least 3 inches wide and a foot long
¼ pound sliced Genoa salami
¼ pound sliced Italian Mortadella
¼ pound sliced sweet or hot (your preference) capicolla (also known as capocollo, or coppa)
¼ pound thinly sliced prosciutto
¼ pound aged good quality provolone cheese, sliced
2 tablespoons extra virgin olive oil
2 Roma tomatoes, sliced
½ cup fresh basil leaves, divided
¼ cup shredded Parmesan Reggiano
1 cup shredded Scamorza mozzarella or regular mozzarella (but avoid using a very wet fresh mozzarella)
¼ cup chopped Muenster cheese (buy ¼ pound sliced and chop by hand)
1 teaspoon dry oregano
INSTRUCTIONS
Preheat oven to 500 degrees.
To Prepare the Aioli

Line a medium pan with foil and place both whole peppers with stems attached onto the pan.
Cut the top and bottom off a head of garlic and place in a small pocket made from a piece of foil. Drizzle one tablespoon of oil and one tablespoon of water over garlic and pinch the foil pocket closed. Place this foil packet on the pan with the peppers. Roast for ten minutes and turn peppers one third, roast for ten more minutes and turn another third then roast for ten more minutes and remove from the oven. (If the skin isn’t charred all around, roast for another five minutes until nicely blackened and charred.)
Raise the oven temperature to 550 degrees.
Immediately place whole red peppers into a large zipper seal bag and seal to steam the skins off. Allow the peppers remain in the plastic bag for ten minutes, then take them out of the bag and place them on a cutting board. Peel the skin off and discard. Then split the peppers down the middle, remove stems and seeds and place the roasted flesh of the peppers into a blender (the peppers collect moisture inside while roasting, try not to add this excess liquid to the blender). Remove the roasted garlic head from the foil pouch and squeeze out the roasted cloves into the blender, adding them to the peppers (you may want to use a tiny piece of foil to squeeze the garlic out of the skin so you don’t burn your fingers).
Add the mayonnaise to the blender and set to puree. Lift off the cap and slowly drizzle in 3 tablespoons of olive oil with motor running until mixture is thick and creamy.
To Prepare the Sandwich

Take the top crust off the 12 inch loaf by running a bread knife just below the top. Next split the loaf horizontally in half so you have two open halves. Spread two tablespoons of the aioli on each inside cut.
Then begin layering the cold cuts on the bottom half and finish with the provolone. Top with half of the basil leaves and place the top half of the bread over the basil pressing the aioli side down over the basil.
Heat the panini grill to hot or heat a grill pan on the stove. Brush one tablespoon of olive oil on the top half of the sandwich and brush the other tablespoon of olive oil on the panini press or grill. Place sandwich on heat over brushed oil and brown both sides, pressing down slightly to flatten sandwich. Heat until the bread is nicely browned.
Line a small sheet pan with foil and place the grilled sandwich onto the foil.
Lay the other half of the basil leaves and all of the sliced tomatoes over the top of the browned top of the sandwich.
Mix the Parmesan, mozzarella, Muenster and oregano in a small bowl and spread over the basil and tomatoes (Try to get the cheese to stay in place by pressing down with your hands).
Place the pan in the hot oven for 5-7 minutes to melt and brown cheese. To brown further, place under a broiler for a few minutes.
Serve by cutting into four even pieces. Great served with the roasted red pepper aioli on the side as a dipping sauce.
Title: Re: Recipe thread
Post by: Crewe on May 03, 2019, 09:55:08 PM
So that deep-fried grilled cheese I discovered in Nashville recently? I tried at home, and the result was successful.
Recipe:

Texas toast bread and havarti - you can use whatever you like
Two eggs and about 4tbsp of milk
Panko bread crumbs

Apply thin layer of mayo if desired, then add cheese to create sandwich.
Mix egg and milk. Dredge and then coat with Panko bread crumbs.
Toss in the freezer for an hour.
Heat vegetable oil to 350 and drop it in for about two to three minutes.
I did this in a 4 qt saucepan and after a minute to a minute and a half a side. I flipped the sandwich just like you would on a grill.
Maybe oil in a skillet might have worked too? Try it and let me know, Ill stick with this method because it worked.

(https://imgur.com/TcscJ8v)
Title: Re: Recipe thread
Post by: TheNorm on May 05, 2019, 01:00:57 AM
Damn...might have to try that when I’m off this diet lol 🤣
Title: Re: Recipe thread
Post by: Crewe on May 08, 2019, 07:16:45 PM
lol treat yo self!
Title: Re: Recipe thread
Post by: Rigg44 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.
Title: Re: Recipe thread
Post by: Crewe on May 14, 2019, 12:27:49 PM
I assume pork shoulder / butt would work here?
Never tried cocoa powder, interesting.
Title: Re: Recipe thread
Post by: Rigg44 on May 14, 2019, 05:07:44 PM
Yes Butt and shoulder will work as well
Title: Re: Recipe thread
Post by: Crewe on May 14, 2019, 05:13:15 PM
bookmarked  :D
Title: Re: Recipe thread
Post by: Crewe 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.
Title: Re: Recipe thread
Post by: Crewe 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.
Title: Re: Recipe thread
Post by: Crewe 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
Title: Re: Recipe thread
Post by: Crewe 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.
Title: Re: Recipe thread
Post by: Crewe 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.
Title: Re: Recipe thread
Post by: Crewe on July 28, 2020, 09:46:30 PM
Bumping with a simple recipe I haven't tried for a while, but really enjoy.

Avocado Egg Rolls

Roughly chop red onion, tomato and avocado.
Softly mix together so it doesn't turn to mush.
Add to egg roll wrapper and roll (diagonally corner to corner, not ala a burrito)
At halfway point, wet the unrolled edge with water using your finger.
Some recipes say fry lightly in oil which is fine, but I prefer to bake them.
Simple quick recipe thats something a little different.

Title: Re: Recipe thread
Post by: Crewe on April 06, 2021, 03:53:05 PM
Ive had several recipes marked in my Sopranos cookbook for a while and finally tried one this weekend.
Im going by memory here...

Rigatoni Sweet Sausage and sauce

In a bit of oil, if desired, I usually dont when browning meat, but I did here;
Brown a pound of Italian mild or sweet sausage once almost done recipe said add 2 cloves of garlic, I used 6.
Also, recipe said to buy sausage as in links, then remove casings, but I just bought it ground already, why bother?
At this point, I added mushrooms because I love mushrooms, however it is not called for in the recipe.
Add 1/2 cup dry wine; all I had was cooking sherry, works fine.
Simmer until most of wine evaporates.
Add a 28 oz can of whole tomatoes. Once added, I crush them with a wooden spoon, recipe says to run through a food mill, but whatever.
Bring to a simmer then lower heat for an hour to hour fifteen until sauce thickens.
Tear or cut as many basil leaves as you want and add in; recipe calls for five, I used a bit more.

During all of this, you should have been boiling a pound of pasta.
I salt the water straight away, get it to boiling, add a solid pat of butter, then in with the pasta.
I used rigatoni per the recipe. Penne would probably work, although I wouldnt go with egg noodles. I mean I guess you could use whatever you want lol.
Which ever way you prepare to serve (see note) now add a half cup of shredded Reggiano Parmasean or some other good aged parmasean. DO NOT USE THAT SHIT IN THE CAN.

Tips:
If you toss your pasta in with the sauce before serving, be aware, this is a lot of pasta so make sure it doesnt bury the sauce.
I buy whole mushrooms and slice them myself, but use them or not.
San Marzano Italian tomatoes are always a win for me. You could use crushed tomatoes but I wouldnt use diced unless it's all you have because I just think it would affect the heartiness of the meal.
Lastly, I didnt have to let my sauce stand that long, but go as long as you want or need to in order to achieve desired consistency.