The DMF 'Scratch Built' recipe thread

[Triple J]

"kobe burgers" generally make me want to punch people in the face.

+1

[Speedbag]

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

[Duck-Stew]

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...

[ducrider45]

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.

[triangleforge]

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:



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

    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
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. 

[Stella]

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! 

[Stella]

J's Date-Proscuitto Appetizer

My stomach is now officially rumbling.  This one looks incredible!

[teddy037.2]

Oh my gosh. I've never seen this thread. 

it's been dead since like march 

[Duck-Stew]

it's been dead since like march 

& Speedbag killed it! 

Oh my gosh. I've never seen this thread.  (Too busy on the dog thread lately.)  Must have Randimus try! 

No additions Stella?  Randimus?

[Stella]

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.

[il d00d]

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.

[Kopfjäger]

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

[teddy037.2]

randimus is a big jerky



hehehehe




randy... 

[angler]

It's bluefish smoking season!

Caught the fish yesterday, smoked them today

[cyrus buelton]

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.