#1 Recipes Thread: What's for dinner? Post your Recipe and pics here!

[Marse Supial]

Pot Roast

- 3 to 4 pound chuck roast
- two yellow onions about fist size
- a pound of baby carrots
- a bulb of garlic
- salt
- black pepper
- red pepper
- table spoon of vegetable oil
- stalk or two of celery
- water

Take the roast out of the wrapping, get a sharp knife and pretend the roast is a nigger that just broke into your house -- make lotsa deep holes and twist the knife. Smile as you do this. Into these holes, stuff a sliver of garlic, a big pinch of salt, a tiny pinch of black pepper and an even tinier pinch of red pepper. If you like more garlic, then put in bigger slivers of garlic. If you like things spicier, then add more red pepper. Put the roast aside.

Chop up one of the onions very coarsely (1/2 inch cubes) and brown it in a 6-8 quart pot with the vegetable oil. Don't get the onion too brown. Just cook until it starts to get translucent. Set aside the browned onion.

Get the pot really hot and brown the roast on all sides. About 2 min per side. A little smoke is normal.
Put the brown onions back in along with the celery and add water so that the water comes about 3/4 way up the roast.

Cover the pot and Simmer. Do not boil or the roast will be dry. Simmer is just below the boiling point. Simmer the roast for about 3 hours or until fork tender. If you don't cook a lot, you may have to bring it to a boil briefly and then back the heat down to know when you're at a simmer. On my stove, simmer is between the 2 and 3 on the burner knob. A see-through lid on the pot makes it much easier to gauge how it's cooking.

Once the roast is done and tender, cut the other onion into rings and add to the roast along with the baby carrots. You can also add small red potatos at this point if you like them. Simmer another 30 minutes until the carrots / potatoes are tender.

You'll have a melt in your mouth roast and lotsa gravy. Make some rice and serve with the gravy. Serve with yeast rolls (Sister Shubert rolls in the freezer section are very good) to sop up the gravy with. Sweetened ice tea to drink.

Eat about 3 helpings of this and then turn on the a/c in your bedroom and get it really cold in there. Take the phone off the hook and get in bed under a big heavy blanket (preferably with an attractive member of the opposite sex) and take a really long nap -- or anything else that comes to mind. That's how I like to spend a Sunday.

GREL

[Steve B]

Re: Pot roast.

I'm salivating just thinking about it. Usually I lightly coat the cubed chuck with some flour with a few spices added, then sear it. It helps keep the juices in and makes for a bit crispier taste. Not sure how it would work with stuffed garlic but I'm going to try it anyway.

Good eating, healthy too.

[TwistedCross]

Crap... here we go... a thread that I can sink my teeth into... where to begin

Spinach Salad

Fresh Spinach (wash the mexican off it first)
Sweet onion (or Bermuda) cut into 1/4 rings
2 hard boiled eggs roughly chopped
bacon bits (use real bacon, not that bacon flavored crap)
Sunflower seeds, pine nuts or almond slivers (use what you have)
good honey mustard dressing (I have a local deli that makes great stuff)
Toss spinach, egg, bacon bits and seeds, reserving a bit of bacon, egg and seeds as garnish, add onion and croûtons

Next in a few mins

[TwistedCross]

not your average bread.... goes with about anything

Baguette
Garlic
Butter
prosciutto 1/8th lb is more than enough super thin sliced
mozzarella cheese



French Baguette sliced diagonaly into about finger width slices
Melt butter with some freshly chopped garlic (nuking it is fine) dont be niggardly. Butter makes the firm crusts soft.
butter your bread with garlic laced butter (add more garlic if you like)
add prosciutto to cover bread (not much is needed)
add cheese (not enough that it melts all over the place, just enough to cover bread)

Broil or toast till golden brown Enjoy!

[TwistedCross]

Bone in Pork Lion Chops

Thick bone in chops
Dry White wine
apple juice
apple sauce
rosemary
garlic
Shallots
Sweet onion
Salt/pepper

Rough chop 1/2 onion and 2-3 shallots and about a head of garlic
Place them in dish suitable for marinading meat
finely chop 3-4 sprigs of rosemary place in dish
add salt/peppered pork chops
add wine until about 1/4 chop is covered
add apple juice until 1/2 chop is covered
add more garlic on each chop
add more rosemary on each chop
cover chop with apple sauce
seal and place in fridge a minimum of 4 hours, no more than 8.
If soaked to long the rosemary and apple overpowers the meat

Grilling

rinse meat off in marinade (the apple sauce will caramelize and burn before meat is cooked)
Retain some of the marinade

Place meat on grill, using marinade as a basting sauce.



FYI... all my recipes are my own, although I did receive inspiration from too many to be named.

[Marse Supial]

Originally Posted by TwistedCross

Bone in Pork Lion Chops

Thick bone in chops
Dry White wine
apple juice
apple sauce
rosemary
garlic
Shallots
Sweet onion
Salt/pepper

Rough chop 1/2 onion and 2-3 shallots and about a head of garlic
Place them in dish suitable for marinading meat
finely chop 3-4 sprigs of rosemary place in dish
add salt/peppered pork chops
add wine until about 1/4 chop is covered
add apple juice until 1/2 chop is covered
add more garlic on each chop
add more rosemary on each chop
cover chop with apple sauce
seal and place in fridge a minimum of 4 hours, no more than 8.
If soaked to long the rosemary and apple overpowers the meat

Grilling

rinse meat off in marinade (the apple sauce will caramelize and burn before meat is cooked)
Retain some of the marinade

Place meat on grill, using marinade as a basting sauce.



FYI... all my recipes are my own, although I did receive inspiration from too many to be named.

You're killing me!

GREL

[TwistedCross]

Garlic Smashed Potatoes

Regular old potatoes, or new if you like
Garlic
butter
milk or cream
salt and pepper to taste


Get your water going, adding in some salt (as usual)
Wash the mexican off the potatoes
cut into bit size pieces with skin on (skin = flavor and nutrients)
add a few cloves of garlic to boiling water (one of the few times I will use granulated garlic)
add potatoes to water
boil until soft, but not mushy
drain

add 1/2- 3/4 stick of butter
splash of milk or cream
mix (not mash) potatoes

lumpy is your goal, part will be creamy and part lumpy. This is what you want

[TwistedCross]

Originally Posted by General_Lee

You're killing me!

GREL

Cooking is something I do for kicks. I will end up posting an entire meal tonight. Actual work time should be about 45 mins or so, excluding the soak for the meat


FYI:

The soak for the chops can be used on pork loin, or any other tender cut of pork. I like to put a loin on the rotisserie or in the smoker for a few hours

[TwistedCross]

Steamed vegies

If you have the proper cookware, you can steam these over the potatoes to save time and dishes



squash/zucchini mix
2 of each is enough for 4 people

Use a little chopped garlic ( Garlic in the water from the potatoes, or just in the water if not having potatoes adds flavor)

Pinch of salt on the veggies

steam for 10/15 mins... dont let them get mushy

a slight bit of melted butter over the top adds flavor

[Marse Supial]

Originally Posted by TwistedCross

Cooking is something I do for kicks.

Me too. And I love cooking outdoors on a pit: Smoked brisket, pulled pork, baby back ribs, roasted chicken. Or a cajun spiced deep fried turkey on Thanksgiving. All I need help with is the potato salad and such side dishes.

GREL

[Marse Supial]

Originally Posted by TwistedCross

I like to put a loin on the rotisserie or in the smoker for a few hours

I agree. With meat, the rotisserie method cannot be beat. Most people are used to a dry assed, choke you to death turkey breast on Thanksgiving. But if you brine that bird and cook it on a rotisserie, it's juicy and tender like a piece of prime rib.

GREL

[TwistedCross]

dessert

This is not included in the 45 min dinner

Fresh fruit!

Strawberries
blue berries
blackberries
raspberries (if used, do not add until very last as they crush easy)
nectarine
plum
WHAT EVER!! (note: stay away from high acid fruits like pineapple as the acid breaks down other fruits)

Use what ever is on sale, strawberries are key though

cut up the strawberries,
add other fruits

crush about 1/3rd of fruits with a fork to get juice

add sugar to taste (sugar will also thicken the juice)

this can be used like strawberry shortcake over angelfood cake or on pies or icecream



Fresh whipped cream

Cold Heavy Whipping Cream
Add sugar until slightly sweet

use a mixer on low/medium and "whip it good" until it peaks (it sticks to the spoon, does not drip, but leaves a peak in the bowl)

If you whip it to long it will turn watery, this is where practice comes in... the stiffer the whipped cream the better, but watery is fit for the trash.

[TwistedCross]

Originally Posted by General_Lee

Me too. And I love cooking outdoors on a pit: Smoked brisket, pulled pork, baby back ribs, roasted chicken. Or a cajun spiced deep fried turkey on Thanksgiving. All I need help with is the potato salad and such side dishes.

GREL

Wait till I get around to posting my shortcut to ribs. I smoke them sometimes, but when I dont have the time I parboil them. screw it... you get that one next

[TwistedCross]

Shortcut to A+ ribs

BABY BACK RIBS (3 racks)

prep your ribs

On the back (bone side) of ribs there is a thin membrane... this has to be removed. The only thing this does is make for tough ribs! Pulling it off can be a challenge sometimes, but keep at it.

Cut ribs into 3 rib chunks


Prep your water

A few spoon fulls of liquid smoke
brown sugar
honey
garlic
a few onions
lots of black pepper
some salt
a few red pepper flakes
a beer, or a good douse of Southern Comfort (nice sweet flavor)
a big jar of BBQ sauce

Add your ribs, simmer for 30/45 minutes, until almost ready to fall off the bone
all the above flavors are cooked into the meat

Sauce
Again, I use a local brand that I find yummy

add 3-4 Tablespoons honey per jar

place meat on grill lowest temp you can, if using coals, try raking all the coals to the outside ring of the bbq and cook in the center sections

add thin coat of sauce (use a mop, not a brush)cook for about 5 minutes, until sauce has thickened
turn, add more sauce
turn, add more sauce
turn, add more sauce
turn, add more sauce
turn, add more sauce
turn, add more sauce
turn, add more sauce
turn, add more sauce
until you have a sticky messy rib (pro tip, dont let the sauce burn)

These ribs will fall off the bone,

serve and enjoy, you might think about placing a roll of paper towels on the table.


As a note: I do not measure in my kitchen, I go with the feel. Adapt measurements to your own tastes.

[Steve B]

Oakwood barbequed Santa Maria tri tip(A triangle shaped bottom sirloin primal cut)

Tri tip's
Oak wood
A bunch of beer in cans
Lemon pepper(Lawry's is best for this)
Shitload of fresh garlic
Garlic salt
Large roasting pan or plastic Tupperware with top.

Stuff the hell out of the tri tip with the garlic.
Douche the tri tip with the lemon pepper.
Go medium with the garlic salt.
Throw it on the grill and cook.
Start drinking beer.
After a few beers crush the empty cans and place them in the roasting pan.
Drink some more beer and pour some in the roasting pan partially covering the crushed cans.
When tri tip is done place it on top of the crushed beer cans in roasting pan and cover. Let sit for an hour or so. Beer will steam, add flavor and tenderize the tri tip and the oakwood and lemon pepper gives it a unique taste.

When it's done should look like this: Except with garlic inside.



Serve with tossed green salad and baked potato.

You'll think you died and went to heaven.

[TwistedCross]

Steve... just an idea for you

Try placing the cooked meat on a glass plate when done

The juice that is lost to the paper towel will suck back into the meat when it rests for a few. Resist cutting into the meat for 5 minutes or so. It will keep the moisture in the meat more so than letting it waste.

Not telling you how do do you dish... just offering a tip


BTW... that looks and sounds great, cooked just right... I will try that one.

[TwistedCross]

my take on kabobs

2-3 lbs tri tip
3-4 boneless skinless chicken breasts
bell peppers, red green and yellow
CANNED pineapple (fresh pineapple is very acidic and will turn chicken into mush if used in marinade)
mushrooms
tomatoes
onions (sweet) cut into large pieces 3-4 layers each
other veggies of your choice

Marinade
in a blender add:
Italian dressing
2-3 spoons of honey
a finger of ginger (pealed)
pepper
salt
3-10 cloves of garlic
1/2 an onion
pineapple juice
add this to meat, soak overnight

skewer your meat/veggies

reserve some marinade for basting

BBQ
on low if gas, push coals to edges of BBQ if charcoal. cook in center


dont let them burn!

Tip: use metal skewers or soak wooden ones overnight to prevent burning of skewer

I serve with herb and butter Rice-a-roni spiced up a bit with fresh garlic, shallots and other herbs or some other other rice based dish

[Kind Lampshade Maker]

A recipe for Haggus, about 5 minutes into the video. The chick's personality is what makes her cute:

http://www.youtube.com/watch?v=6AQhG1TwRyg

And, here a Manson is likely contemplating a recipe for poached eyes:

http://www.youtube.com/watch?v=nKYe9kEe_vQ&feature=related

[Kind Lampshade Maker]

I seasoned both sides with fennel seed, red pepper seeds, fresh garlic slices and fresh ginger slices.
The surrounding potatoes are seasoned with rosemary needles, cooking salt and olive oil.
A little olive oil was poured over the hock, to help deter drying out the seasoning.
Since, the hock is preserved with Nitrates, it wasn't necessary to salt it:



I guess the Jews are blocking even my innocent pics, even though I'm using the other account. I guess, they've got my IP.

Here's the direct link:

http://s401.photobucket.com/albums/p...rrent=Hock.jpg

[Kind Lampshade Maker]

Has anyone ever seen a cutting board made of olive tree trunk?



http://s401.photobucket.com/albums/p...rent=Hock2.jpg