The DMF 'Scratch Built' recipe thread

[Duck-Stew]

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!!!



So.....now that I've revealed my inner 'Emeril', does anyone else have any home-built recipes that just RAWK?!?

[Grampa]

BAM!

[needtorque]

Why did you use chicken?  Duck would seem more appropriate. 

[He Man]

Sounds good  but whats the DMF part of it? and whats the suprise part?

[Porsche Monkey]

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. 

[NeufUnSix]

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.

[Duck-Stew]

Why did you use chicken?  Duck would seem more appropriate. 

  Agreed!

Sounds good  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! 

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.

[Howie]

Duck and raspberry are a heavenly combination

Tonight is a simple dinner.  Pork butt, potatoes, home made red cabbage , a green salad and

Oh, one of the red cabbage ingredients is drippings from this morning's 

[teddy037.2]

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.

[Mother]

Crunchy Peanut Butter, Tayberry Jam, and 2 slices of Buttermilk Bread

[the_Journeyman]

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

[lauramonster]

*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?

[the_Journeyman]

By August it should be dry enough to burn.  No experience with smoking though.  However, the greener the wood, the more the smoke ~

JM

[lauramonster]

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?"

[the_Journeyman]

Yea, let the sap come out a little, but by August you should be fine ~

JM