Ok, I like to try my hand at 'fabbing' recipes sometimes (about once a week really) and last nights 'whip up' was SOOOOO good, I just had to share:
DMF Raspberry Chicken suprise:
CHICKEN:
Clean some chicken fillets
Dip them in a whipped egg
Roll them in cut-up slivered almonds
Place onto a baking sheet
Bake in the oven @ 375'F for about 20 minutes (wasn't really counting but I did use a meat thermometer to ensure they were done)
RASPBERRY SAUCE:
Take about 1/4 cup of Raspberry preserves and place it into a small sauce pan
Put a smidge of nutmeg in (about 1/2" round or a dime size)
Put three times that amount of cinnamon in
Cover and heat very slowly (I used the lowest setting)
Occassionally stir the sauce (it will take a while for the preserves to 'flow' like a sauce so don't worry if it takes a while before it's liquid)
About the time the chicken is done, the sauce will be too.
Put the chicken over some rice (or accompany with another side-dish of your choosing) and then drizzle with the raspberry sauce.
Really good stuff! Cheap and easy too!!!
[thumbsup]
So.....now that I've revealed my inner 'Emeril', does anyone else have any home-built recipes that just RAWK?!?
BAM!
Why did you use chicken? Duck would seem more appropriate. ;D
Sounds good [thumbsup] but whats the DMF part of it? and whats the suprise part?
I'm actually doing a brisket right now.
This is an all day thing. Start with a well marbled brisket with a decent fat cap. The fat cap is on one side of the meat and should cover that whole side. Do not get a trimmed brisket because this fat cap will most likely have been removed. Ideally you want the fat cap to be around 1/3 of an inch thick so you may have to trim it but I usually don't. Wash the meat and then marinade. I usually put the brisket in a fresh trash bag and pour in two bottles of Stubbs beef marinade. Try to get as much air out of the bag as possible. Marinate turning the bag several times at least over night but a full 24 hours is better. Wake up bright and early and start your fire. This needs to be cooked using indirect heat. I use either oak or mesquite wood in a smoker type pit. Get your fire down to around 200 degrees F and put your brisket on with the fat cap facing up (very important). This will let the fat melt and run down over the brisket. Coat the meat liberally with a low sugar BBQ sauce, I use Stubbs. You will go through 2 to 4 bottles of sauce depending on how big the brisket. Cook the meat till you have an internal temperature of 140 degrees F while periodically making sure that the meat is still covered with sauce. When the meat is at 140 (around 4 to 6 hours) take it out and wrap it tightly with tin foil. I will wrap it several times with the heaviest foil I can find. This will keep the meat moist. Return the meat to smoker making sure to keep the fat cap facing up. Crank the fire up to 250 F. Cook the meat till it is 200 to 210 F internal temp, another 5 to 6 hours, and then take it back off the fire. Let it sit for a half hour in the foil and then cut across the grain. Serve and enjoy. [bacon]
I had a recipe for flambéed ribs that I developed a while back... I'd have to find it to get the sauce ingredients (basically a sweetened BBQ sauce with some extra spices). You cook em as per usual, then when you serve them, douse with warm Cognac and set ablaze. Makes a good centrepiece and the cognac gives them some extra zing.
Quote from: needtorque on March 08, 2009, 10:18:11 AM
Why did you use chicken? Duck would seem more appropriate. ;D
[cheeky] Agreed!
Quote from: He Man on March 08, 2009, 10:45:48 AM
Sounds good [thumbsup] but whats the DMF part of it? and whats the suprise part?
Ok, the DMF part is that I'm a flounding member. So, that means I can put 'DMF' on anything I choose and thereby make it 'official'. So there! [laugh]
The suprise part is that it is SOOOOOO damned tasty! Oh, that and my g/f didn't know I was making the raspberry sauce to go with it.
Duck and raspberry are a heavenly combination [bow_down]
Tonight is a simple dinner. Pork butt, potatoes, home made red cabbage , a green salad and [beer]
Oh, one of the red cabbage ingredients is drippings from this morning's [bacon] ;D
I make a hash w/these smoked duck breasts our shop carries that I think is pretty dang tasty.
but it's just a hash, w/poached egg, so it's hardly 'original' IMO
made some risotto w/portabello crusted chicken last thursday that went over well.
Crunchy Peanut Butter, Tayberry Jam, and 2 slices of Buttermilk Bread
Easy BBQ chicken -
Take chicken breast & slice about 3-4 times to make smaller pieces
Shake garlic salt & black pepper & a bit of rib spice or similar & let stand for 10-15 minutes
Flip over, repeat on other side
Baste one side with your perfered bbq sauce (really good with some bourbon mixed into a semi-sweet sauce)
Put chicken on grill basted side down. Baste top side while on grill.
Turn after 5 minutes and baste up side*
Turn again after about 10 minutes and baste up side.*
Close grill and let cook another 5 minutes or until done
*Times may vary based on your grill, you want some slight charring at the edges, makes the flavor really nice
JM
*threadjack*
we just cut down a shag bark hickory tree. Instead of buying hickory chips for smoking on the grill, what do I need to do to use the cut up tree?
I figure we need to let the wood season (about a year). Cut into small chunks.
Will anything bad happen if we use the wood by August of this year?
By August it should be dry enough to burn. No experience with smoking though. However, the greener the wood, the more the smoke ~
JM
that's what I was thinking, but then the angel on the other shoulder said "what it the sap burns? Wouldn't that impart a bitter flavor?"
Yea, let the sap come out a little, but by August you should be fine ~
JM
Quote from: the_Journeyman on March 11, 2009, 05:28:47 AM
Easy BBQ chicken -
BBQ chicken is my death row meal. [thumbsup] I haven't had too much success not burning the shit out of it if I apply the sauce early. How do you prevent it from doing that?
Here's how I do chicken:
- if you have time, brine the chicken - I also like to cut the breasts in half to even out the cooking times for the pieces
-
fahr up the grill - I'd say go med-hot. I try to make the coals spit at me when I put the chicken on, but not flame up too much
- season chicken - salt, pepper and/or a light rub
- Put chicken on the grill skin side down for about 5-7 minutes
- flip and do another 5-7
- take chicken off the grill - it should look cooked on both sides, with some nice charring and crispy skin
- put in the oven preheated to 350 for about 15-20 minutes or until the the internal temp of your biggest piece reaches 180, applying BBQ or whatever sauce in the last 5-10 mins
While I have the coals going, a couple veggies I may throw on the grill:
- Asparagus - if you want to be lazy, toss the pee cologne stalks with a good Italian dressing before throwing on the grill. I like to toss them with some olive oil, fresh garlic, salt and pepper. If you need to wait for something else to cook once they are done, lay them out on a baking sheet, grate some Parmesan on top, an let them sit in a warm-ish oven
- Squash -cut into strips, and toss in olive oil, garlic and fresh dill. Squash tends to get mushy if there is too much surface area exposed to the grill, so I try to start with big pieces to cook, then cut them before serving.
baked potatoes (Yokon Gold if you can find them!) on the grill.
Onions. cut sweet onions (Vidalia) in a star shape, not cutting all the way through, so it holds it shape. @ pats of butter, and wrap in 2 layers of aluminum foil. Put on the gas grill after lighting so it gets a real hot heat to caramelize the sugars while you're warming the grill. after scraping the grill, keep onions on until the meat is done, and that allows the onion to steam. THey're sweet & wonderful.
zucchini - cut long ways into wedges. Spray with EVOO, lightly salt, pepper & garlic powder. Can add a little dried hot peppers to give them zip. Cook on grill 5 - 10 minutes until done (inside should be soft).
the best guacamole ever!!!!
2 ripe avocados
1/2 onion, minced
1 or 2 serrano chiles, stems and seeds removed, minced
2 tablespoons fresh cilantro, chopped
1 tablespoon of fresh lime juice
1/2 teaspoon coarse sea salt
step one: prep the onion, chiles and cilantro first (put to the side)
i cut the avocado in half around the pit, and twist the halves to separate them.
then stab the pit with the edge of your knife and twist... it comes right out.
dice the avocado while it's still in the skin (it makes mashing easier)
then scoop out of the skin with a spoon and then mash it up.
taste it as you add the ingredients to the avocado.
avocado's taste different throughout the year and your chile's may vary in hotness,
you may not need as much. same goes for the onion.
save a pit from one of the avocados and hide it in the finished guac... it keeps it green!
also... if you aren't eating it right away (we always do) cover it with plastic wrap
so that there isn't any air between the wrap and the quac.
enjoy!
Quote from: il d00d on March 11, 2009, 01:08:12 PM
BBQ chicken is my death row meal. [thumbsup]
Shred BBQ chicken and mix with good chunky salsa - put on homemade crispy pizza crust. top with massive amounts of sharp cheddar and a sprinkle of cilantro = death row meal for the win. Of course if I'm going to die I will definitely demand a good homemade bbq sauce too but that recipe is proprietary ;)
there needs to be an official DMF "death row meal" thd.
:D
and if anyone out there can get tamale lady to make me a foie gras tamale... game over. ;D
1. Obtain whatever tasty animal parts that suit the whim of the day.
2. Season/marinade/slather liberally with whatever suits the whim of the day.
3. Smoke lightly using whatever wood suits the whim of the day for 3-16 hours at 200-250, depending on the size and cut of the critter.
4. Drool uncontrollably while waiting.
5. Enjoy.
I made ~25 pounds of hickory smoked pork tenderloin last weekend for my B-Day party this weekend, which will be cut thin, tossed in a roaster for a couple more hours with roasted garlic and juice to be enjoyed on buns with or without additional sauce.
Yum. :)
Quote from: Speedbag on March 12, 2009, 04:31:04 AM
1. Obtain whatever tasty animal parts that suit the whim of the day.
2. Season/marinade/slather liberally with whatever suits the whim of the day.
3. Smoke lightly using whatever wood suits the whim of the day for 3-16 hours at 200-250, depending on the size and cut of the critter.
4. Drool uncontrollably while waiting.
5. Enjoy.
I made ~25 pounds of hickory smoked pork tenderloin last weekend for my B-Day party this weekend, which will be cut thin, tossed in a roaster for a couple more hours with roasted garlic and juice to be enjoyed on buns with or without additional sauce.
Yum. :)
If you invite me I'll bring presents... ;D
Quote from: lauramonster on March 11, 2009, 09:27:48 AM
that's what I was thinking, but then the angel on the other shoulder said "what it the sap burns? Wouldn't that impart a bitter flavor?"
Don't know about hickory, but green mesquite is the best for smoking.
My current favorite grilling recipe. It is for Cuban Lechon Asado and requires a rotisserie on your grill.
Take a skin on pork shoulder and bone it out (should be a whole small pig, but that won't fit in my grill)
Take 20 cloves of garlic and smash them up with 2 teaspoons salt
One bottle of Goya's Bitter Orange juice
1 c. onions
1 1/2 cups olive oil
1 tsp oregano
Mash garlic and salt, add onions, oregano and bitter orange in a sauce pan. Add oil and heat while whisking. Pierce pork with a fork. Put pork in a big bag and pour marinade over it. Marinate 2-3 hours or overnight. Roll shoulder and tie with string. I usually roll the solids from the marinade in the middle of the shoulder. Insert rotisserie spike and put it on the grill. Cook using the rotisserie burner or medium coals indirectly until internal temp gets to 155. You want the skin on the shoulder to get all crispy (damn near as good as [bacon]), so if it is not getting there, turn up the heat a little. Let rest 10 minutes before slicing. Serve with rice and beans.
Leftovers are awesome for Cuban sandwiches. Italian bread, swiss cheese, mustard, pickles, and a sandwich press......
Quote from: teddy037.2 on March 12, 2009, 12:19:30 AM
and if anyone out there can get tamale lady to make me a foie gras tamale... game over. ;D
I love foie gras. I love tamales. I could eat both until I fall over in a coma of fat and probably have done so before. BUT they do not belong together. Tamale dough is made with lard - you can't wrap fat in fat! and the cow fat would mask the amazing duck fatty yummines. I suppose you could do a faux tamale where the "corn husk" is a spiced flaky pastry with a sliver of foie gras inside. In that case, I will happily make it for you end up in Houston and want to supply the foie gras ;)
J's Date-Proscuitto Appetizer
Baguette, cut into 1/2" or so thick slices at an angle
Proscuitto, sliced into small strips. (Only use good stuff. I prefer Serrano from Spain. Domestic sucks IMO)
Medjool Dates, seed removed and cut lengthwise into 4 pieces
Parmigiano-Reggiano (the hard stuff)
Balsamic Glaze** (not balsamic vinegar, but the glaze. It is thick and sweet)
Cut baguette into slices...probably 2 per person. Coat one side lightly with olive oil and toast in broiler. If you have jalapeno olive oil this is a good use, otherwise regular extra virgin works great.
Place Dates on top...about 1 Date per slice of bread, or whatever fits.
Place Proscuitto on top...again, about 1 slice worth per slice of bread (or more, Proscuitto is good) [bacon]
Grate some of the Parmigiano-Reggiano on top until you're happy with it.
Drizzle a bit of the Balsamic Glaze over the assembled pieces, and enjoy. [thumbsup]
**Here's the glaze I use:
(http://4.bp.blogspot.com/_UzsYdICBPBw/RgVN3sCWhbI/AAAAAAAAAPg/hbwa90MZQ9k/s400/balsamic+glaze.jpg)
Quote from: DesmoLu on March 12, 2009, 10:08:33 AM
I love foie gras. I love tamales. I could eat both until I fall over in a coma of fat and probably have done so before. BUT they do not belong together.
Just spitballin' here, but how about cornmeal+duck or goose fat, wrapped in corn husk? Filled with Kobe beef ? I feel tingly in my bathing suit area...
Angler and Speedbag, those sound freaking good.
On the subject of pork and pork tenderloin, I make this sauce with it - not my recipe, but it is yumtacular. I could drink it from a cup, no pork tenderloin required.
2 tbs shallots or yellow onion, minced
2 tbs butter
1/3 cup white wine
1 tablespoon ground green peppercorn
1/2 cup heavy cream
1 tablespoon Dijon mustard
salt to taste
Saute the onion in butter until they start getting slightly darker. Add the wine and peppercorns . Cook until mixture takes on a doughy look, stir in the cream and mustard; simmer for a few minutes, until the consistency is thin yogurt. Add salt. Try not to drink directly from saucepan.
Quote from: alfisti on March 12, 2009, 04:40:37 AM
If you invite me I'll bring presents... ;D
Come on over! Southern MN is
make the beast with two backsing horrible really nice right now.
(but if anyone
is in the neighborhood, swing by on Sat. :) )
Here's more goodness:
1 package cream cheese, softened
2 tomatoes, seeded and chopped
2 Tbsp. Italian dressing
2 Tbsp. parmesan cheese (the fresh, splintery looking grated stuff, not the powdery stuff)
1 Tbsp. fresh basil, finely chopped
Spread cream cheese onto bottom of plate or pan.
Mix tomatoes and dressing, spoon over cream cheese. Sprinkle with parmesan and basil.
Easy to make and awesome on just about anything. [thumbsup]
Quote from: DesmoLu on March 12, 2009, 10:08:33 AM
Tamale dough is made with lard - you can't wrap fat in fat! and the cow fat would mask the amazing duck fatty yummines.
Quote from: il d00d on March 12, 2009, 01:52:18 PM
Just spitballin' here, but how about cornmeal+duck or goose fat, wrapped in corn husk?
THANK YOU!
Lu, I'm glad that you share my duck-fatty obsession... but il dood's totally thinking on my astral plane [thumbsup]
masa w/duck fat... shred up some confit duck leg for the meaty goodness inside... sear and thinly slice the foie gras on top of it right before it's served...
IMO wagyu is absolutely wasted if it's done any way that isn't a steak seared to medium rare, tops.
"kobe burgers" generally make me want to punch people in the face.
hey! we sell that balsamic glaze!
it's good stuff!
I got so excited about my post that I am headed out to the Latin market to get the bitter orange juice and a pork shoulder!
I also smoke a lot of fish that I catch, particularly bluefish. Another total crowd pleasing app is to take about 4 oz or more of any smoked fish, shred it up, mix in 1-2 packages of cream cheese, and roll in chopped pecans or paprika. Serve with crackers. You would think it evaporates as fast as it disappears at parties.
I'm all about smokin' meats. It is always a good time. Throw some meat in a brine/marinade, go buy a bunch of beer, and call all the buddies. Nothing beats sitting around shootin' the sh*t and drinking beer with a purpose!
For smokin' the fish, I basically follow 3Men fish smoking technique http://www.3men.com/threemen1.htm (http://www.3men.com/threemen1.htm). I tweak their brine recipe slightly at times depending on the fish - add hot sauce, honey instead of sugar, etc. You can add whatever flavor, just don't alter the water/salt proportions or go too heavy on acids. I use a cheapie Weber bullet smoker although it will likely turn into a pile of rust colored bits this season. The 3Men site has lots of great fish and meat smokin' tips - from ribs to a whole freakin' pig. My goal this year is to do a whole freakin' pig [bacon] [bacon] [bacon]
Quote from: teddy037.2 on March 13, 2009, 01:14:13 AM
"kobe burgers" generally make me want to punch people in the face.
+1
Quote from: angler on March 13, 2009, 07:42:34 AM
I'm all about smokin' meats. It is always a good time. Throw some meat in a brine/marinade, go buy a bunch of beer, and call all the buddies. Nothing beats sitting around shootin' the sh*t and drinking beer with a purpose!
+1
8)
Got in the kitchen last night for some pork tenderloin...
I *knew* had some stuff to make a glaze with at the house but what to do....
Ok, here's what I came up with and it was totally F'n delicious!!!
5 parts Balsamic glaze (trader joes)
5 parts reduced Apricot preserves (it was nearly black in color btw)
2 parts honey
3 sprinkles of ground cinnamon
Stir until it all blends together, pour over pork tenderloin (which I had previously scored on the top to let the glaze cook into the meat), put in the oven on 375'F until done (YMMV depending on tenderloin size & altitude).
It was sweet, tangy, and delicious. Almost a desert really...
RIBEYE STEAK
(per steak)
3 cloves of garlic (minced)
1tsp thyme (minced or flakes)
2 tsp olive oil
1/2 cup red wine
Coarse salt & pepper
Mix all of the ingredients an a sealable container add steak and let sit for 2 to 4 hours (turning the steak over several times)
Grill to your preference and enjoy with a glass of the same red wine.
I'm stuck on one particular chili recipe lately, one I got from a vineyard website of all places.
One important variation to the recipe below: it's just not the same if you don't grind the chili pods right before they go in the pot. The fresh-ground chili gives the dish a really complex flavor with almost a fruit note in it that you just can't get with commercial, pre-ground chili powder:
(https://farm4.static.flickr.com/3490/3840517715_550fa43376.jpg)
I use the freshest dried New Mexico chilis I can find (that's why late spring is my favorite time to cook chili, when the new crop starts showing up in the Latino markets around here). Start with half and half mild & hot pods and adjust as you prefer -- I like it best with 1/2 cup mild and 1 cup hot (which takes a good half hour with my little grinder and probably four dozen pods or more), but the rest of the family insists on the other way around. And while you've got the spice grinder out, make sure you're using whole cumin seeds instead of the nasty pre-ground ones, and grinding whole black peppercorns.
Dry Creek 'Buzzsaw' Chili by Richard Nollevaux
http://www.drycreekvineyard.com/recipe3.html (http://www.drycreekvineyard.com/recipe3.html)
Serves l2.
1 T. cooking oil
l lb. country pork sausage (I'll usually substitute Chorizo)
4 lbs. full-cut round steak (trimmed, pounded, diced into l/2 inch cubes)
4 large onions, finely chopped
8 cloves of garlic, peeled, minced or pressed
2 C. Dry Creek Zinfandel
l6 oz. medium or hot salsa, or your choice (purchased or homemade)
l to l l/2 C. ground chili powder (half hot, half mild)
2 T. ground cumin seeds
2 T. black pepper, coarsely cracked
8 T. paprika
2-3 tsp. salt
l/4 C. masa harina (corn flour)
In a large, heavy bottomed pan, brown sausage in oil over medium-high
heat, then add diced beef (about l/4 at a time), cook, stirring frequently, until
all the meat is well browned. Add chopped onions and stir until wilted (about
5 minutes). Remove any liquid, add garlic and cook 3 minutes more. Add
Dry Creek Zinfandel, salsa, chili powder, cumin, black pepper, paprika and
salt; stir until thoroughly mixed. Bring to a boil; reduce heat and simmer,
stirring occasionally, for about two hours or until very tender. Be sure to stir
more frequently near the end of the cooking time, to avoid scorching. Just
before serving, add masa harina and adjust salt. Garnish with shredded
cheese and onions.
This is Texas-style chili and pinto beans are usually served as a side dish.
http://www.drycreekvineyard.com/recipe3.html (http://www.drycreekvineyard.com/recipe3.html)
Dry Creek Vineyard
Oh, and it's more of a trick than a real recipe, but next time you're making popcorn on the stovetop, toss in 8-10 peeled whole garlic cloves. It'll give the popcorn great garlic flavor, but the real fun is watching people fight over the roasted, salty garlic cloves. [popcorn]
Quote from: Duck-Stew on March 08, 2009, 08:19:09 AM
Ok, I like to try my hand at 'fabbing' recipes sometimes (about once a week really) and last nights 'whip up' was SOOOOO good, I just had to share:
DMF Raspberry Chicken suprise
Oh my gosh. I've never seen this thread. (Too busy on the dog thread lately.) Must
have Randimus try!
[thumbsup]
Quote from: Triple J on March 12, 2009, 01:13:36 PM
J's Date-Proscuitto Appetizer
My stomach is now officially rumbling. This one looks incredible!
Quote from: Stella on September 02, 2009, 03:53:42 PM
Oh my gosh. I've never seen this thread.
it's been dead since like march ;)
Quote from: teddy037.2 on September 02, 2009, 04:29:23 PM
it's been dead since like march ;)
& Speedbag killed it! [laugh]
Quote from: Stella on September 02, 2009, 03:53:42 PM
Oh my gosh. I've never seen this thread. (Too busy on the dog thread lately.) Must have Randimus try!
[thumbsup]
No additions Stella? Randimus?
Yeah, sorry. My recipe is to order something delivered or pre-cooked, slip it into a baking dish and serve. ;)
This has the potential of generating derogatory comments but Randimus makes great jerky (typically buffalo). Will get him to post it.
I did a walnut encrusted Tilapia with orange cream sauce tonight. I cobbled this together from a few different recipes I saw online
Tilapa - this makes enough for about five filets:
1 cup of walnuts
1 cup dry, plain bread crumbs
2-3 tbs of fresh seasonings - I did rosemary, thyme, and added the green parts of some green onions
1/4 stick of butter
Give your spices a few rough chops, then run them with the nuts in a food processor until the nuts are coarsely chopped - mix with bread crumbs adding salt and pepper.
Melt the butter, coat each filet, then press the breadcrumb mixture onto both sides - unlike breading a pork chop, you will want to encourage a nice buildup of breading, you can be a little firm about it.
Bake the fish for about 12 minutes at 450, or until it flakes easily with a fork.
Sauce:
2 tbs butter
1/4 c white wine
3 tbs finely chopped onions or shallots
orange zest - about 1/2 of a large orange
1c half and half or heavy cream
Saute the onions, then add the wine, cooking it down until it gets slightly pastey - add the cream and simmer until it gets frothy. Add zest, and educe by about 1/3. Add salt to taste (recommend doing this at the end)
A few variations - I did see pecans, almonds and other nuts. Walnuts sounded good, and I think it is the best choice for Tilapia. I did see some lemon cream sauce recipes - I actually oversalted one of these and started over with orange. It was a happy accident, the orange was better. I will probably add a clove of garlic to the breading mix next time.
Simple Brunch Recepie. Depending on how many folks are eating.
4-8 large Roma tomatoes
4-8 eggs
olive oil
basil & oregano or cilantro
mozzarella or monterey jack cheese, grated. (or whatever you like. Blue, Gorgonzola)
Crown the tomatoes and scoop out the flesh, and coat the inside with olive oil
Sprinkle small amount of basil, oregano or cilantro inside of the tomatoes so it clings to the inside (salt & pepper)
Crack an egg into each tomato
Place on baking pan and put into 350 degree preheated oven for 10-15 min (or until eggs are cooked)
Remove and put grated cheese on top of each tomato
Place back in oven with the broiler on to melt/brown the cheese
Serve with some good rustic bread, toasted
randimus is a big jerky
hehehehe
randy... :-*
It's bluefish smoking season!
Caught the fish yesterday, smoked them today
(http://photos-g.ak.fbcdn.net/hphotos-ak-snc1/hs212.snc1/7934_1183007985781_1545666740_471430_4142943_n.jpg)
I smoked some chicken last night on my kettle grill
and....
the fire department paid me a visit. Some old geezer in my complex called and stated the woods was on fire.
[laugh] [laugh] [laugh]
Mmmmm, smoked bluefish... [thumbsup]
Quote from: angler on September 03, 2009, 11:58:16 AM
It's bluefish smoking season!
Caught the fish yesterday, smoked them today
(http://photos-g.ak.fbcdn.net/hphotos-ak-snc1/hs212.snc1/7934_1183007985781_1545666740_471430_4142943_n.jpg)
I used to go bluefishing with my dad on the Bay. Smoked bluefish is awesome! Actually prefer the Blues to Rockfish if done properly!
Dammit! Now I needs to go fishin! [thumbsup]
Ive recently gotten into marinading with Cuban Mojo. Basically garlic, orange juice, cumin, lime and salt.
https://www.lacajachina.com/Articles.asp?ID=155 (https://www.lacajachina.com/Articles.asp?ID=155)
In a nutshell, debone a pork shoulder, flatten it out then stuff it with BACON, sliced HAM, diced prunes and guava shells, roll it up, throw on some Malta Cola and brown sugar and throw it on the grill on a pan using indirect heat......its sinful how good it is.
Ive made it about 6 times since I stumbled upon the recipe 3-4 months ago. Keeps getting better!
Quote from: rgramjet on September 03, 2009, 12:43:55 PM
I used to go bluefishing with my dad on the Bay. Smoked bluefish is awesome! Actually prefer the Blues to Rockfish if done properly!
Dammit! Now I needs to go fishin! [thumbsup]
Ive recently gotten into marinading with Cuban Mojo. Basically garlic, orange juice, cumin, lime and salt.
https://www.lacajachina.com/Articles.asp?ID=155 (https://www.lacajachina.com/Articles.asp?ID=155)
In a nutshell, debone a pork shoulder, flatten it out then stuff it with BACON, sliced HAM, diced prunes and guava shells, roll it up, throw on some Malta Cola and brown sugar and throw it on the grill on a pan using indirect heat......its sinful how good it is.
Ive made it about 6 times since I stumbled upon the recipe 3-4 months ago. Keeps getting better!
I used to never keep bluefish - I hate them fresh. Once I learned how to smoke them I became a bluefish killing machine! The great part is, nobody likes fresh bluefish, so when fishing in a group nobody cares if I take them all home. Key is to bleed then immediately after catching (very messy) and then ice them really well - even if you are going to smoke them.
I love a pork shoulder rolled an slow cooked. Posted my recipe a couple of pages back. This one sounds even better......I wonder if I could make it work for the rotisserie?
Quote from: angler on September 03, 2009, 12:50:47 PM
I used to never keep bluefish - I hate them fresh. Once I learned how to smoke them I became a bluefish killing machine! The great part is, nobody likes fresh bluefish, so when fishing in a group nobody cares if I take them all home. Key is to bleed then immediately after catching (very messy) and then ice them really well - even if you are going to smoke them.
I love a pork shoulder rolled an slow cooked. Posted my recipe a couple of pages back. This one sounds even better......I wonder if I could make it work for the rotisserie?
Would probably work great as long as you wrap it tight enough and all the chopped bits dont fall out. I tried it in the oven but prefer the grill because I can impart a little smoke. I made one last week and Im already Jonsing again.....
If you like runny salsa, this isn't it.
Simple chunky salsa
3 cans (14 oz) diced tomatoes
1 can (14 oz) black beans
1/2 bunch fresh cilantro - finely chopped
1/2 large onion - chop or dice
1 tbsp cumin
1 cup diced jalepenos
drain the tomatoes and beans, then mix it all up.
Vary the peppers to taste. Does very well mixing jalepenos and seranos, w/ some cayenne mixed in too.
I don't have a recipe to share just yet, but I have two racks of baby backs out smoking right now! Last weekend, I decided to give smoking ribs a try. Worked well enough that I couldn't wait to try again.
Dinner is still a long way off...
Went to visit my father in law yesterday in Carlisle PA. There is a place called Karns Market. I bought 40 lbs of bone in pork loin, cut to order for $40. Unbelievable!
Quote from: Duck-Stew on September 02, 2009, 04:37:09 PM
& Speedbag killed it! [laugh]
BTW, brined and smoked whole turkey breasts are the shit. Yummy. ;D
Quote from: Speedbag on September 08, 2009, 03:44:22 AM
BTW, brined and smoked whole turkey breasts are the shit. Yummy. ;D
whole bird is good, too [thumbsup]
Had a family feast/get together this weekend - I decided on a Hawaiian themed menu
the biggest hit on the menu was the easiest to make, Kalua Pork
I took a 5 lb pork shoulder, stabbed it a bunch of times with a fork
rubbed/covered it with coarse sea salt, then liquid smoke, about 1 tbl spoon +/- of each
put it in the crockpot, fat side up, on low, before I went to bed, flipped it in the a.m. (man, what a great smell to wake up to, ALMOST as good as [bacon]), & cooked for a few more hours, took it out & shredded with two forks, removing as much fat as possible & put it back in with some sliced cabbage, let it cook another hour or so in the juices (all in all about 12 hours in the crockpot)
[thumbsup]
Took some chicken breast steaks.
Dipped 'em in egg.
Dregged them through busted-up Corn Flakes with some cinnamon and crushed red pepper flakes
baked for 70 min @ 350'F.
Served with cooked down veggies (cooked down in EVOO, cracked pepper and lemon juice).
VERY nice!!!
Ive been workin on some ribs all day. There just about ready to come off, maybe an hour or so. Ive sampled em and they are awesome.
(http://i288.photobucket.com/albums/ll161/porschaholic/2010-01-24163032.jpg)
Quote from: Ducaholic on January 24, 2010, 12:48:21 PM
Ive been workin on some ribs all day. There just about ready to come off, maybe an hour or so. Ive sampled em and they are awesome.
This post is worthless without the recipe! ;D
One rack is covered with a honey bbq sauce, the other is a dry rub from a local smokehouse. Applied the rub one hour before putting them on the pit. Put them on the pit at around 10 this morning, wrapped them in foil at 11 and cooked for five hours. Unwrapped them at 4 and let them get some more smoke. Probably take them off at 6. have to be careful moving them around Because they will literally fall apart in your hand. Oh yeah, using pecan wood.
not my recipe, but i found this online and it is fantastic
good for you, easy and cheap.
you'll never buy canned beans again
i make this all the time and vacuum bag it into portions and freeze
(half the salt)
refry beans without the refry
http://allrecipes.com/Recipe/Refried-Beans-Without-the-Refry/Detail.aspx (http://allrecipes.com/Recipe/Refried-Beans-Without-the-Refry/Detail.aspx)
Seared Ahi Tuna - got this recipe from my brother, nice during the summer
Make a marinade of soy sauce, honey, wasabi powder, and powdered ginger. The ratios are variable due to however way you want to take it but you should make enough so that it will submerge half if not the entire piece of fish. Marinate the fish for at least 2 hours if not over night, flipping it if the marinade only covers half the filet. Retain some of the sauce for later for dipping.
Take out of the marinade and place onto a plate covered in sesame seeds. Get the sesame seeds to stick to all sides of the fish, then place it onto a hot grill. Depending on the size of the filet allow it to sear for maybe 2 or 3 minutes on each side. Served it sliced it thinly.
Quote from: NoisyDante on January 27, 2010, 02:50:21 PM
Seared Ahi Tuna - got this recipe from my brother, nice during the summer
Make a marinade of soy sauce, honey, wasabi powder, and powdered ginger. The ratios are variable due to however way you want to take it but you should make enough so that it will submerge half if not the entire piece of fish. Marinate the fish for at least 2 hours if not over night, flipping it if the marinade only covers half the filet. Retain some of the sauce for later for dipping.
Take out of the marinade and place onto a plate covered in sesame seeds. Get the sesame seeds to stick to all sides of the fish, then place it onto a hot grill. Depending on the size of the filet allow it to sear for maybe 2 or 3 minutes on each side. Served it sliced it thinly.
sounds kind of like AB's recipe for ahi...
and I'm pretty sure you mean to reserve some of the marinade for dipping BEFORE marinading your fish :)
seems obvious, but you never know
Yea, totally before marinating.
Actually, it does kinda sound like an AB recipe doesn't it? Probably why it's good.
I do like using his recipes as kind of a safe base for experimentation if it's something I've never made before
totally used to geek out over good eats, too lol
I'll be making a little something my friends and I call "7 Animal Chile plus Bacon" for the Superbowl, I kinda forget what exactly goes into it, but I'll post up when I remember it all.
Quote from: NoisyDante on January 28, 2010, 07:19:13 AM
I'll be making a little something my friends and I call "7 Animal Chile plus Bacon" for the Superbowl, I kinda forget what exactly goes into it, but I'll post up when I remember it all.
Nice! Please tell me it includes Deer Giblets!
It does have deer, not the giblets though. Deer have giblets?
It includes buffalo, chicken, pork, beef, venison, and some other loveable creatures. Stay tuned
Quote from: NoisyDante on January 28, 2010, 01:38:26 PM
It does have deer, not the giblets though. Deer have giblets?
It includes buffalo, chicken, pork, beef, venison, and some other loveable creatures. Stay tuned
mmmmmmeaty
Oh, Dear have Giblets! Tasty morsels they are! Grilled Peruvian Animal Heart is the Bomb!
Quote from: rgramjet on January 28, 2010, 03:18:03 PM
Grilled Peruvian Animal Heart is the Bomb!
I think I've found my iChat away status message for the week
OK, so as promised here's the recipe for my "7 Animal Chili - plus Bacon [bacon]." Why "plus" bacon [bacon] you may ask? Because the noble pig is already featured, and bacon is awesome and must be treated differently than other foods. [bacon]
"7 Animal Chili - Plus Bacon"
1 large white onion finely diced
6 garlic cloves, diced
32oz can of dark kidney bean
32oz can of pinto bean
32oz can of tomato sauce
32oz can of diced tomatoes
2 oz spiced rum
1/2 pound ground pork (1 animal)
1/2 pound ground beef (2 animals)
1.5 pounds buffalo (stew meat works, or shoulder) (3 animals)
1 lb smoked bacon [bacon]
2 chicken breasts (4 animals)
1/2 pound venison filet medallion (5 animals)
2 or 3 pheasant sausage (6 animals)
1/2 pound elk filet medallion (7 animals)
Spice mixture: Some people use powders, others use whole chilis, and some people have a store bought mix they like. Use whatever you feel like.
My spice mixture changes every time, I just eyeball it and throw in whatever I like. However it always starts with a base of chili powder, and I add varying amount of pasilla chili, chipotle chili, habanero chili, ancho chili, old bay seasoning, salt, black pepper, oregano, thyme, smoked paprika, whatever I see. I use the habanero to add the heat. Be liberal with this as well as the salt. Salt can always be added later, you can never take it out, and too much salt ruins a good chili.
.............
Begin by putting a large heavy pot over a burner at medium heat. Put 1 strip of chopped bacon [bacon] into the pot, reserve the rest for later. Allow fat to render out a bit then add onion and the garlic. Stir occasionally until caramelized, then remove all from the pot and set aside for later. The bacon [bacon] added here will flavor and contributes fat for the caramelizing. Don't worry, we'll add more bacon [bacon] later.
The pork, beef, and buffalo needs to be seared, but there probably isn't enough room in the pot for adequate contact, and a lot of fat will render out. Therefore, sear the pork, beef, and buffalo individually in the pot, and pour out the excess fat in between searings. They don't need to be fully cooked, especially the buffalo.
When done, place the onion, garlic, pork, beef, and buffalo back into the pot. Add all the tomato sauce, diced tomatoes, pinto beans, and kidney beans. Eventually when everything starts to bubble, the temperature should be taken down to low, so it just simmers at a low heat.
Cook the chicken, venison, pheasant sausage, and elk on the grill. Searing them on the grill locks in the individual flavor, so everything doesn't just taste the same. Slice everything into bite size pieces and add to the chili pot of death.
Add the rum, and your spice mix. Let the chili simmer at a low heat, the longer it cooks the more tender the meats will be. Last I cooked this, the chili simmered for 8 hours before eating. Minimum cooking time once everything is in I'd say is 2 hours, but longer is better.
The bacon [bacon] should be cooked, crumbled, and added just before serving, otherwise it will get soggy and won't have a difference in texture. Shredded cheese could also added upon serving, as well as sliced avocado, sour cream, etc.
Clearly, not all these animals need to be in your chili, nor do these particular ones need to be in there. This recipe came out of a football weekend where we felt like making something entirely manly and stupid. Turned out pretty good though! My mother is a vegetarian, she's ashamed of me ;D.