The DMF 'Scratch Built' recipe thread

[il d00d]

Easy BBQ chicken -

BBQ chicken is my death row meal.  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.

[lauramonster]

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).

[TiNi]

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!

[DesmoLu]

BBQ chicken is my death row meal. 

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   

[teddy037.2]

there needs to be an official DMF "death row meal" thd.










and if anyone out there can get tamale lady to make me a foie gras tamale...  game over. 

[Speedbag]

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. 

[Oldfisti]

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...       

[angler]

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  ), 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......

[DesmoLu]

and if anyone out there can get tamale lady to make me a foie gras tamale...  game over. 

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 

[Triple J]

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) 

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. 

**Here's the glaze I use:

[il d00d]

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.

[Speedbag]

If you invite me I'll bring presents...       

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. 

[teddy037.2]

Tamale dough is made with lard - you can't wrap fat in fat! and the cow fat would mask the amazing duck fatty yummines.

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 

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.

[teddy037.2]

hey! we sell that balsamic glaze!

it's good stuff!

[angler]

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.  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