America's #1 Online Cigar Auction
first, best, biggest!

Last post 12 months ago by BuckyB93. 305 replies replies.
7 Pages«<234567>
THE RECIPE THREAD: Grillin, Crockpot, Tried Something New? Share It!
dstieger Offline
#251 Posted:
Joined: 06-22-2007
Posts: 10,889
Ttt
smokestaxx Offline
#252 Posted:
Joined: 01-27-2012
Posts: 4,214
Mrs. Magwitch's Peach Cobbler:

Ingredients
4 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour
1 1/2 cups milk
Ground cinnamon, optional
Directions
Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.
frankj1 Offline
#253 Posted:
Joined: 02-08-2007
Posts: 44,211
I copied it the other day!
tonygraz Offline
#254 Posted:
Joined: 08-11-2008
Posts: 20,175
Smokestaxx's or Stieger's ?
frankj1 Offline
#255 Posted:
Joined: 02-08-2007
Posts: 44,211
no peach cobbler for you!
ZRX1200 Offline
#256 Posted:
Joined: 07-08-2007
Posts: 60,477
fishinguitarman wrote:
From Baldy


Ok,

Someone needs to say it.So,I will.

The tomato and bean infested soup you guys call Chili is a disgrace.

So,

I'm gonna give up my REAL TX RED CHILI recipe...

here goes..


1/4 lb suet,finely chopped (beef fat,bacon may be substitued but only a couple of strips)
3 lbs round steak,coarsely cubed
6 tbls good chili powder (I make my own)
1 tbls spoon crushed oregano (not ground)
1 tbls crushed cumin seed
1 tbls salt
1/2 to 1 tbls cayenne
4 cloves garlic minced
1 large onion minced
1 tbls tabasco
1.5 quarts water
3 tbls masa harina ( This is fine ground mexican corn flour,used as a thickener ,added near the end of cooking time)

In a Dutch Oven fry suet until crisp.Add steak cubes,onions and brown.Drain off fat.Add all seasonings (except the masa harina) and garlic.Heat to a boil.Reduce heat and simmer for 1.5 to 2 hrs,until meat is tender.In a small bowl addd corn flour to a 1/2 a cup of water and mix well.Stir in corn flour mixture and simmer uncovered for an additional 30 mins.

This a rather spicey recipe.So,add less cayenne and Tabasco ,if you must

Now if you must have beans.
It is acceptable serve them as a side dish with corn bread...



I challenge all Chili chef wannabees to try this recipe.You WILL love it


wheel,,



That time of year
fishinguitarman Offline
#257 Posted:
Joined: 07-29-2006
Posts: 69,148
Used to have a blast bantering with Bill bout WITH BEANS and da plowgirls... still miss that guy🥰
frankj1 Offline
#258 Posted:
Joined: 02-08-2007
Posts: 44,211
it made for great reading too Ray.
btw, always loved this thread...it must stay topped.
fishinguitarman Offline
#259 Posted:
Joined: 07-29-2006
Posts: 69,148
Absolutely!
frankj1 Offline
#260 Posted:
Joined: 02-08-2007
Posts: 44,211
might start on page one after a little drinkie...
BuckyB93 Offline
#261 Posted:
Joined: 07-16-2004
Posts: 14,111
Top
danmdevries Offline
#262 Posted:
Joined: 02-11-2014
Posts: 17,124
Thank you bucky.
danmdevries Offline
#263 Posted:
Joined: 02-11-2014
Posts: 17,124
danmdevries wrote:
Screw it. I tried and failed

Pico: I think I've shared this before

12-20 habaneros slice the placenta off unless you wanna get lit up.
Red onion diced
2 plum tomatoes diced
6 limes smashed
1 bunch cilantro chopped to the part where it's just stem.
About a tsp taijin
About a tsp salt

Meat:
2 pork tenderloin in crock pot
2/3rds orange juice
1/3 lime juice
Powdered seasonings - black pepper, onion, garlic, hefty dose of cumin, 2 packets Goya culantro y achote.
2 cans Chipotle peppers in adobo
Couple red onion slices

Shred the loins when done, splash with the cooking liquid, spread out on a baking sheet and broil to crisp a bit.

Pickled onion:
Red onion sliced and halved, in a Mason jar with 2 scoops brown sugar, tsp salt, cider vinegar and a couple bay leaves. Let sit 6 hours or more

Then the usual lettuce, avocados, cheeses etc.
Abrignac Offline
#264 Posted:
Joined: 02-24-2012
Posts: 17,217
Here’s the recipe I used to make clam chowder today:

2 10oz cans steamed clams
1 12oz bottle of clam juice
2 cups fish stock
3 cups heavy cream
3 Yukon gold potatoes - small diced
2 slices thick cut bacon - coarsely minced
2 cups chopped onions - small diced
2 tablespoons lard
3 tablespoons flour
Salt to taste
Crushed pepper medley to taste ( I buy the mixed peppercorns and crush them in a mortar as needed)

Render the bacon over low-med heat then add lard and onions.

Sweat onions over medium heat until translucent

Add flour, mix well with a whisk and cook 3 minutes whisking constantly

Turn heat up to high and gradually add clam juice and fish stock whisking constantly

Reduce heat to med-low and add potatoes.

Cook until potatoes are softened.

Add clams and cream

Season to taste with salt and pepper.

Warm throughly and serve
danmdevries Offline
#265 Posted:
Joined: 02-11-2014
Posts: 17,124
Clam juice just sounds revolting.

But I think I'm gonna try this. Only thing I'm not sure where to get is the fish stock.

Got some crawfish in the freezer might throw them in too. They were pretty gamey when I ate the other half of em, should fit in with clam juice

Edit: looks like whole foods has canned fish stock. There's a few other things I want from there so I'll make a trip.
JadeRose Offline
#266 Posted:
Joined: 05-15-2008
Posts: 19,525
I love a hot steamy clam!


wheel,,,
danmdevries Offline
#267 Posted:
Joined: 02-11-2014
Posts: 17,124
I did think of wheel when I was writing that.
Abrignac Offline
#268 Posted:
Joined: 02-24-2012
Posts: 17,217
danmdevries wrote:
Clam juice just sounds revolting.

But I think I'm gonna try this. Only thing I'm not sure where to get is the fish stock.

Got some crawfish in the freezer might throw them in too. They were pretty gamey when I ate the other half of em, should fit in with clam juice

Edit: looks like whole foods has canned fish stock. There's a few other things I want from there so I'll make a trip.


Walmart, I buy the Better than Bouillon brand. It’s the only brand of bouillon I could find that doesn’t list salt as the first ingredient. I keep about 5 flavors on hand at all times.

I’d nix the crawfish. They probably taste gamey because they’re from China. The ones you get here in Louisiana taste much better.
dkeage Offline
#269 Posted:
Joined: 03-05-2004
Posts: 15,135
Anyone have a good recipe for Elk steaks?
BuckyB93 Offline
#270 Posted:
Joined: 07-16-2004
Posts: 14,111
Yeah,

Step 1: Send them to me.
Step 2: I eat them.
dkeage Offline
#271 Posted:
Joined: 03-05-2004
Posts: 15,135
BuckyB93 wrote:
Yeah,

Step 1: Send them to me.
Step 2: I eat them.

Very helpful....Sarcasm
frankj1 Offline
#272 Posted:
Joined: 02-08-2007
Posts: 44,211
topped for lhd
BuckyB93 Offline
#273 Posted:
Joined: 07-16-2004
Posts: 14,111
Lasagna recipe: Nothing special. Google it.

Brownies: buy a box of brownie mix, add eggs, water, oil. Mix the batter. Pour into a 9x9 pan. Bake until done.
ZRX1200 Offline
#274 Posted:
Joined: 07-08-2007
Posts: 60,477
You know the last picture I ever texted Wheel was of a bottle of clam juice I saw while grocery shopping…..he laughed.

So I’ve been on a kick lately preparing larg-ish meat dishes in the instapot and doing different dishes with the leftovers. Most recently:

6 lbs skin on bone in chicken thighs
1 large can mild red enchilada sauce
1 small can chipotle sauce (not peppers in sauce)
4 garlic cloves
1 quartered onion
2 bay leafs
1 teaspoon Mexican oregano
1 teaspoon cumin
1 tablespoon powdered chicken broth (the big brown plastic can with MSG)
1 cup water
1 tablespoon vinegar

Pressure cook setting for 120 mins, 90 would probably be fine.

Made temale pie that night, had a ton left over. Sauce reduces nicely in a pan for Chilaquiles in the morning…
frankj1 Offline
#275 Posted:
Joined: 02-08-2007
Posts: 44,211
topped for the Summer...
HockeyDad Offline
#276 Posted:
Joined: 09-20-2000
Posts: 46,069
Baby back ribs on the smoker today.

Sucklebusters Sweet Heat BBQ Rub on them.
Palama Offline
#277 Posted:
Joined: 02-05-2013
Posts: 23,463
Gonna fire up the grill tomorrow for the belated birthday dinner for our son. Nothing fancy, a couple of steaks, some teriyaki chicken thighs, hot dogs and everyone’s favorite: Italian dressing marinated zucchini

We’ve been doing the zucchini thing for decades and always thought it was a standard dish but recently talked to a buddy of mine and he hadn’t heard of it. But so simple even I can do it. Cut the zucchini into eighths, lengthwise. Place into a Ziploc bag, pour in your favorite Ital dressing and let marinate overnight (…or as many hours as you can…). Grill and eat!
dkeage Offline
#278 Posted:
Joined: 03-05-2004
Posts: 15,135
HockeyDad wrote:
Baby back ribs on the smoker today.

Sucklebusters Sweet Heat BBQ Rub on them.

Ribs and chicken going on the smoker at moms.
frankj1 Offline
#279 Posted:
Joined: 02-08-2007
Posts: 44,211
Conan wrote somewhere else...

"Wife made 3 lbs. of char siu again, using a family recipe from her cousin’s husband’s mother.

The house was smelling so good while it was in the oven.

The results, especially while still warm, were super delicious! 😋"


time to share the recipe
Sunoverbeach Offline
#280 Posted:
Joined: 08-11-2017
Posts: 14,588
Step 1: get yourself a Mrs. Conan
dkeage Offline
#281 Posted:
Joined: 03-05-2004
Posts: 15,135
Sunoverbeach wrote:
Step 1: get yourself a Mrs. Conan

I just got a back scratcher....
Palama Offline
#282 Posted:
Joined: 02-05-2013
Posts: 23,463
Russ - is this the thread you were thinking about? Think
Palama Offline
#283 Posted:
Joined: 02-05-2013
Posts: 23,463
frankj1 wrote:
Conan wrote somewhere else...

"Wife made 3 lbs. of char siu again, using a family recipe from her cousin’s husband’s mother.

The house was smelling so good while it was in the oven.

The results, especially while still warm, were super delicious! 😋"


time to share the recipe


Oops, missed this. I’ll go look for and then post it later today.
Palama Offline
#284 Posted:
Joined: 02-05-2013
Posts: 23,463
Full disclosure - this is the family recipe from my wife’s cousin’s MIL, Mrs. Wong.

4 lbs. pork butt - as fatty as you can find / stand
2 Tblsp Hawaiian / Sea salt

Marinade:
1-1/2 cup sugar OR 3/4 cup white, 3/4 cup brown
1/2 cup soy sauce
2 Tblsp honey
1 teaspoon hosin sauce
1 Tblsp whiskey (note: we’ve only used bourbon but gonna try Scotch next time)
1 teaspoon red food coloring
1/2 teaspoon Chinese 5 spice powder

Rub salt onto the pork butt
Cut pork butt into 5”x3”x2” pieces or as close as possible
Refrigerate for 1 hour
Bag and soak pork in marinade
Refrigerate for 40-48 hours - we found 48 hrs. to be the best but ymmv

Place meat on a rack over 1/4” of water in a shallow roasting pan
Roast for 1 hr 20 minutes @300F
Broil for 10 minutes to achieve a slight burn

Cool and cut into 1/4” slices
Jakethesnake86 Offline
#285 Posted:
Joined: 12-29-2020
Posts: 3,945
One of you fellas recommended dark chocolate pieces in chili. I’ve checked this thread and the deer chili thread. Doesn’t matter but wanted to give credit. I tried it tonight. Made a very good batch of chili.

White kidney beans
Black beans
Black eyed peas
Fresh red and white onion
Frozen tomatoes from my yard
Frozen pablano and multi colored bell peppers from my yard
Chili powder ground cayenne
Basically just whatever I had went in. Added good plop of dark chocolate Turned out great. Whoever mentioned that it works well
Jakethesnake86 Offline
#286 Posted:
Joined: 12-29-2020
Posts: 3,945
^burger salt black pepper
8trackdisco Offline
#287 Posted:
Joined: 11-06-2004
Posts: 60,000
Palama wrote:
Russ - is this the thread you were thinking about? Think


Yes! Thank you, Sir.
BuckyB93 Offline
#288 Posted:
Joined: 07-16-2004
Posts: 14,111
Gonna do a chicken & broccoli alfredo in the crock pot today

Ingredients:
About a pound of skinless chicken breasts
2 cups heavy cream
1 cup low-sodium chicken broth
4 tablespoons unsalted butter cut into pieces
8 ounces cream cheese cut into pieces
½ teaspoon salt
½ teaspoon Italian herb seasonings
¼ teaspoon pepper
¼ teaspoon garlic powder
1 pound preferred pasta uncooked (see below)
4 ounces Parmesan cheese shredded
Fresh parsley finely chopped

Instructions:
- Put the chicken breasts (I usually cube the breasts to bite sized pieces), heavy cream, chicken broth, butter, cream cheese, salt, Italian seasonings, pepper, and garlic powder in the crockpot
- Cover and cook for 2 hours on high or 3 to 4 hours on low.
- Take a nap, watch TV or a movie or do some chores around the house.
- Add frozen or fresh broccoli, stir and cook for another 30 min or so (until broccoli is cooked but not mushy).
- Sometimes I add the pasta at this time too, sometimes I boil the the pasta separately and then add it. Both ways seem to work. Cooking times may vary as not all crockpots are the same.
- For pasta shapes I like penne, ziti, or rigatoni for this one.
- Top with parsley and extra parmesan cheese if desired.
Palama Offline
#289 Posted:
Joined: 02-05-2013
Posts: 23,463
Bought some oxtail recently but can’t find the oxtail stew recipe I used the last time. Anyone have a good one?
frankj1 Offline
#290 Posted:
Joined: 02-08-2007
Posts: 44,211
top
MACS Offline
#291 Posted:
Joined: 02-26-2004
Posts: 79,599
Palama wrote:
Bought some oxtail recently but can’t find the oxtail stew recipe I used the last time. Anyone have a good one?


Lemme ask the wifey... maybe she does.
Palama Offline
#292 Posted:
Joined: 02-05-2013
Posts: 23,463
MACS wrote:
Lemme ask the wifey... maybe she does.


Standing by (…with bated breath…).
MACS Offline
#293 Posted:
Joined: 02-26-2004
Posts: 79,599
She directed me to an online recipe she uses.

2 ½ lbs. Oxtail
1 Knorr beef Cube
2 bunches baby bokchoy or pechay
1 medium Chined eggplant sliced
10 pieces snake beans sitaw, cut into 2-inch pieces
1 small fresh banana blossom puso ng saging, sliced
¾ cups annatto water ½ cup annatto seeds soaked in ¾ cups water
¾ cup peanut butter
½ cup ground peanut
¼ cup cornstarch
½ cup bagoong alamang
1 medium yellow onion chopped
3 cloves garlic crushed
4 to 6 cups water
3 tablespoons cooking oil

Heat oil in a cooking pot.
Saute garlic and onion.
Once the onion becomes soft, saute the Oxtail until light brown.
Pour water into the the pot. Let boil.
Add Knorr Beef Cube. Stir. Cover and cook between low to medium heat until the oxtail becomes tender. Note: This will take around 2 to 2 1/2 hours for conventional cooking, and 30 to 40 minutes if a pressure cooker is used.
Add peanut butter and ground peanuts. Stir.
Pour annatto water. Cook for 3 minutes.
Combine cornstarch and 1/2 cup cold water. Stir. Pour the mixture into the pot. Stir until the sauce gets thicker.
Add banana blossoms. Cook for 3 to 4 minutes.
Add eggplant and snake beans (sitaw). Cook for 5 minutes.
Put the bok choy into the pot. Stir. Cover and cook for 2 minutes.
Transfer to a serving dish. Serve with bagoong alamang.

I'd be willing to bet you can get all those ingredients in Hawaii.
Palama Offline
#294 Posted:
Joined: 02-05-2013
Posts: 23,463
Thanks!

I never saw an online Filipino recipe but you’re right, I’mma purdy sure I can find a store or two for some of those ingredients. Smile
BuckyB93 Offline
#295 Posted:
Joined: 07-16-2004
Posts: 14,111
For budget minded folks... How to turn inexpensive cuts of steak into prime rib

I think it was ThunderGerbil that posted this link (or something similar) many years ago. I've never heard of doing this until he posted it. Prime rib might be an exaggeration but it works well if done as described and pretty simple to do.

https://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html
KingoftheCove Offline
#296 Posted:
Joined: 10-08-2011
Posts: 7,603
Two cold, or hot hard boiled eggs
1 small, or 1/2 a large avocado
Fresh grated parmesan
Fresh good salsa

Peel and dice up hard boiled eggs in bowl
Slice up avocado
Add avocado and salsa and mash it up together with the eggs
Spread on a nice piece of sourdough toast
Cover with fresh grated parmesan

Eat “open face” with knife and fork.
MACS Offline
#297 Posted:
Joined: 02-26-2004
Posts: 79,599
^That sounds delicious and I have all the ingredients... just need to let the avocados ripen.
dkeage Offline
#298 Posted:
Joined: 03-05-2004
Posts: 15,135
Anyone have a good corned beef and cabbage recipe? I’ve already bought the one sold in the spices
BuckyB93 Offline
#299 Posted:
Joined: 07-16-2004
Posts: 14,111
What's your best burger recipe?

Just plain straight up burger with salt and pepper or do you add some secret ingredients?

Good friend of mine makes the most scrumptious burgers (talking indoor fry pan, not on the grill). Plain old 80/20 burger meat, salt and pepper but her secret is to add some water to the pan and a chunk of beef bullion while frying it. Then place on a toasted buttered bun with what ever fixin's you want (pickle, lettuce, and cheese for me but also bacon if offered and available).

In WI, lots of places do the butter burgers which are luscious too.

What's your secret recipe?

Two NINE! NINE!
MACS Offline
#300 Posted:
Joined: 02-26-2004
Posts: 79,599
The charter boats out of San Diego get premade patties from Costco or Sam's and they make some dee-friggin-licious burgers. The secret is season all.

I dunno if they're so good because I am fishing, which could be the case, or the season all. Tried it at home and they're not the same. d'oh!
Users browsing this topic
Guest
7 Pages«<234567>