Nobody's Food...

[Nobody]

RAGU BOLOGNESE

http://farm1.static.flickr.com/232/484021856_475f47c915.jpg

aka Bolognese Meat Sauce

Ingredients:

3-4 tbs. EVOO*
3-4 tbs. Butter
3-5 cloves Garlic, chopped fine.
3-4 Shallots - diced medium fine [d.m.f.]
1-2 medium Carrots - [d.m.f.]
1-2 stalks Celery - [d.m.f.]
3/4 kg coarsely ground Beef - regular fat.
salt and pepper
1 1/4 cups dry Vermouth
1/4 cup 2% Milk
3/4 cup Whipping Cream (heavy cream would work well)
handful of dried Parsley, Thyme, Sage. [PST]
1 Medium can of Chopped Tomatoes, undrained. (about 27 oz.)
2 tbs. Tomato Paste (not Sauce)
200g of dried, grated Parmigiano-Reggiano.

Large, heavy saucepan.
Saucepan Lid.
Sharp knife.
Heat.
Measuring Cups
Bowls.
Kitchen Timer.
Wooden spoon.
Chopping board.
Heat.

*EVOO= Extra Virgin Olive Oyl. Get it in bulk and don't bother with any other. I don't use rapeseed oils generally because a) it was mostly used as a lubricant in WWII and b) it can contain amounts of erucic acid, which is mildly toxic. I know, it's all taken out of the junk you put in your food, but Olive Oil has a lovely flavor and is GOOD for YOU!!

It's just a 'personal bias.' Move on.

Things to do first - Prep work, etc.

a) With the flat of your chef's knife - haha - really - bash the Garlic. This will split the skins and allow for easier peeling. It will also bruise the juice out of the garlic and allow faster infusion of flavor. Chop at will.

b) Classic cutting of the Shallots, Carrots and Celery - like mirepoir in French cooking.

c) Cut up and/or break up the ground Beef. During this time you can lightly season it with Salt and Pepper. Like most modern chefs, I find myself using Kosher Salt because i can gauge it's amount by the feel in my fingers.
- Don't Over Season It -

Cooking:

Over Med-Hi Heat, put Large Heavy Sauce Pan. Add Oil and half the Butter. When they've melted but before they get hot, add the Garlic and the Shallots. Stir occasionally. Don't let them brown. If things start getting too hot, take Pan off the heat, don't try to drop the heat. [Gas is different, you can leave it on the element and drop the heat on the Gas ranges.]

When the Garlic and Shallots have taken a GOLDEN color [note, the darker the color, the more burnt the sugars are and the more bitter the food - consider gold to be a brighter yellow color vs. light brown. That's the point where it gets bitter] Add the Carrots and Celery. Stir.

When the Carrots and Celery begin to change color, add the Beef. Brown it, but don't let the fluids dry out during this period. Break up clumps with the Wooden Spoon (which is why i don't always use silicone spatulas - this needs some hard 'edge' to break up fatty tissues during the cooking process.)

Add the Vermouth. Cook, while occasionally stirring. Once the Vermouth has complete evaporated, add the 1/4 cup Milk and 1/4 cup Cream [reserve the rest of the cream for the near end process.]

Add the Handful of PST. Mix it up, stirring, allowing the foods to intermingle at temp.

When most of the Milk and Cream have evaporated, add the Can'o'Tomatoes. Stir them in. When the flavors have mingled, and the heat has come back up [about 3-5 minutes] add the Tomato Paste and stir that into the mixture.

Now, once the sauce is homogenous, turn the heat down to low, around 150degF, and pop the Lid over it. Make sure the Lid has a blow hole or you will have to crack it open later. Leave it closed for now.

Finishing Off:

Set the Timer for about 30 minutes.

Go away and play some Halo.

When the timer goes off, check the Sauce. Stir.

Set the Timer for about 30 minutes.

Play some more Halo.

Repeat as necessary.

All in all, the 'Cooking' part takes about 30 minutes, the 'Stewing part' takes about 2-2 1/2 hrs.

Near the end, during the last 30-minute timer stage, add the Last of the Cream (about 1/2 cup) and the Grated Parma cheese. Stir it in.

If the sauce looks too 'wet', leave the lid off or open. If it's looking a bit dry, add the last bit of butter and keep the lid on and shut down.

That's about it.

Blather:

For this particular recipe I got paid $500 to feed six people basically Bolognese Spaghetti.

They were 2 Greeks, 3 Italians and a Scotsman.

There were no leftovers.

I used Bucatini noodles, but any long thin noodle [except capelli d'angelo] will do nicely, as well as tagliatelle and other flat noodles. Avoid things like penne and other tubi maccheroni noodles, as this is a thick and lumpy sauce and won't penetrate well on short, fat and hollow-round noodles well.

[Nobody]

Teaser: Risotto-Stuffed Pork Tenderloin with ...

http://static.flickr.com/90/235700542_555b7540a3_o.jpg





...French Roast Potatoes and Broccolli with Lemon-Vermouth Hollandaise Sauce.


Well, I had an important but small family dinner to prepare, so I settled on this method of using some leftover Risotto.

Pork Tenderloin: (you can use Beef Tenderloin if you have issues with Pork, but it's a lot more expensive)

I took the loins out of the packaging and rinsed them off. I removed as much of the little fat that was still attached and then cut them open.

This was a little like butterflying - the result being a fairly flat piece of 'unrolled' loin. One of the loins was about 7" long, the other about 10". I cut them into about 4", 5", 5" and 3". It's a lot easier to cut them when they're about that size, and they proved to finally be about one serving each. I think the 4" was perfect, for what it's worth.

Once they were cut to about 3/4 thick, I took some parchment paper and covered one of the loins and pounded it flat with a meat mallet to just under 1/2" over all. This made each loin about the size of my outspread hand.

Once all four were flattened, I got out some hickory-smoked bacon and spread about 4 slices on a cutting board, overlapping the edges.

In a bowl i mixed the Risotto and about 1/2 pound of shredded old cheddar for the stuffing.

I seasoned the bacon 'flat' with salt, pepper, tarragon and misc other aromatic Italian seasonings.

I then layed a loin on the bacon. I patted-down by hand a layer of the stuffing. I left just about 1.5" of the one side of the loin uncovered. When rolling up the loin, I wanted the last little bit to contact only more of the meat to form a seal during the baking process.

http://photos1.blogger.com/blogger/3308/222/1600/pork.risotto.flat.DSC00942.jpg


Once they were rolled up nice and tight, I popped them on a roasting tray and popped them in the oven at about 375 for 40 minutes.

Nice!

[Nobody]

Teaser: Pizza - BBQ Chicken, Version 1

http://static.flickr.com/82/235706665_9be8fbee9f.jpg

Here's how to do it:

Buy a 12" diameter Flat Bread - Basically a pizza crust that's already to go. They're popping up in all the grocery stores in Toronto these days, so the should have been available in California two years ago (that seems to be the average lag-time for non-ethnic foods moving north of the border.)

Now, the special part:

Sauce.

I used about 1/4 cup of decent, spicy and smoky barbecue sauce - this is the distinctive flavor base. I also added about 3 tablespoons of 'pureed' chipotle peppers in adobo sauce. These peppers are readily available in small 6-8 ounce cans. The pepper is a ripe Jalapeno - a red one, as it so happens - that's been dried and smoked. No, not in a bong, dood. Over a wood fire. As a result, they have a sweet-hot and smoky flavor. Duh. The adobo sauce preserves them but also has added things like sesame and miscellaneous other ingredients. To pad the sauce out and reduce 'heat' i used about 1/4 cup of store-bought marinara sauce. So you're looking at about 2/3 of a cup of sauce. Add or subtract to suit your personal preferences.

Core Ingredients:

About 1/3 cup of chopped cooked chicken. Up around these parts, grocery stores are selling cooked chicken that the rotisserie 'que in large commercial ovens. Unless they are extremely incompetent, the results should be pretty good. It is notoriously difficult to cook chicken properly in this manner at home - don't beat yourself up over it - some of these commercial ovens cost as much as a decent used car. I only cook my own complete chickens when I'm doing a special roast for friends or impressing my date.

Use both dark and light chicken. Dark has more flavor while the breast will act a bit as a sponge for the next ingredient.

Tomatoes. Get the reddest color you can - during the winter months that's likely to be the only ones that actually taste like tomatoes. Slice them across the core (if the tomato was the Earth, you'd be doing 'latitude' lines) about 3/16" thick. Yes, i know that's a weird size. I just think 1/4' is too thick, and most people can't do a decent cut at 1/8', so you figure out what you like to do and how you do it.

Cut about two whole tomatoes. If they're the smaller-diameter Roma, make it 3. You will want a well spaced out single layer of tomatoes.

Onions. One medium. Cut it up any way you like. I prefer a cross-cut and break out the rings, but you can do a dice or a chisel or whatever. Hell, you can even skip them entirely. However, if you and your date both eat relatively fresh onions, most breath odors will vanish and you can mack like maniacs later. At least, that's been MY experience.

Cheese. I usually use Mozzarella, grated in an old-fashioned hand-grater, but you can sometimes find a pre-grated '3-cheese blend' in supermarkets which has Monterey Jack and very mild cheddar that would fine for this type of pizza. The strong flavors of the sauce would balance the stronger flavors of the cheddar and Jack.


Optional Ingredients:

Mushrooms. Yes or no, that's up to you. I use a few when i have them, skip them when i don't. They can add a meaty quality to the mix. Just slice them about as thick as the tomatoes. 3-4 large generic white or double that for small. Toss the stems as they're usually tougher to chew.

Italian Seasoning. Generic in the jar from the grocery store. A little thyme, parsley, sage, etc dusted here and there helps balance the flavor.


Assembly:

Sauce first. Use one of those new fancy-dancy soft silicone spreaders. Yes, I know some people call them a 'spatula' but actually - for the pedantic folks [like me!] - a spatula has the angle bent into the handle so you can reach into a frying pan and flip something. Anyway, whatever. Use the new silicone type because they don't melt under 500F and I've seen about 3/4 of a million burned and melted spreaders in my life and quite frankly I'm sick of it.

Paste it all over the flat bread. As evenly as you can, and if you thin it out in the middle, when you cut your serving triangles the pointy tips shouldn?t be so soggy.

Distribute about the pie the tomatoes first (but reserve a 2-4 slices for topping,) then the mushrooms if you have them, then the onions on top of the other two. Remember that the tomatoes will give up a fair amount of liquid (hence the use of breast meat from the chicken!)

With that in mind, inter-mix the chicken and the cheese in a final layer. Season the top. Add the last few decorative slices of tomato, etc.

Cooking:

Somewhere in time you might have pre-heated an oven to about 375F. Yay. Get ready for it.

I recently purchased a non-stick cookie sheet big enough for a 14" pizza. It's perfect for this and easy to clean. Use one.

Open oven door, insert pie. Leave it in for about 15 minutes. It will begin to brown around that time and boom! You're in like Flint.

[arboc!]

that pizza needs bacon, and instead of reg. onions i would use some sweet onion compote. the sweetness sets the flavor off big time.

[Nobody]

that pizza needs bacon, and instead of reg. onions i would use some sweet onion compote. the sweetness sets the flavor off big time.

Too complex. There's already the chicken vs. the bacon - not saying no -> add it yourself and try it out and make a remark. Or die trying.

Sweet Onion Compote? Ha. Sorry, bro, i was trying to keep the manual labor to a minimum. Do whatever you want to make things kick-y.

I've got some good first-hand human reviews on this, so that's what you're hearing about.

[Nobody]

CHICKEN CAESAR SALAD THAT KICKS ASS AND TAKES NAMES.

http://static.flickr.com/34/107275112_8d15dcfdd7_o.jpg

Ingredients:

Dressing:
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
1 Small Can Anchovy Fillets, drained and chopped coarsely
3 tbs. fresh Lemon Juice
5-6 Garlic Cloves peeled and chopped coarsely
2 tbs. Dijon mustard
1 Egg Yolk
3/4 cup EVOO

Croutons:
3 tbs. olive oil
6 garlic cloves, minced
2 tsp. chopped fresh Thyme
1 tsp. chopped fresh Rosemary
3 3/4-inch-thick country bread slices, crusts cut off, bread cut into 3/4-inch cubes (about 4 cups total)

Salad:
1 ‘head’ coarsely torn Romaine Lettuce (about 9 ounces) [see below on variatons]

Chicken:
2 Chicken Breasts, skinless and trimmed.
Salt and Black Pepper for the Chicken.

Final:
1/2 cup freshly grated Parmesan cheese
Cracked black pepper

How to:

Dressing:
Combine 1/2 cup Parmesan, 1/2 the Anchovies, Lemon Juice, 5-6 Garlic Cloves, and Dijon Mustard in a food processor; blend well. Add the egg yolk. Pulse once or twice.

With processor running, slowly add olive oil. Season with Salt and pepper.

Croutons:
Preheat oven to 325°F.
Heat 3 tablespoons oil in heavy medium skillet over medium heat. Add minced Garlic, Thyme and Rosemary; saute until fragrant, about 1 minute.

Remove from heat. Add Bread Cubes to skillet with Garlic-Herb-Oil and toss to coat.

Spread out Bread Cubes on rimmed baking sheet. Sprinkle with Salt and Pepper. Bake just until croutons are golden, stirring occasionally, about 15 minutes.

Chicken.
Liberally season with Salt and Pepper.

Using a heavy-bottomed pan or skillet [i use cast iron for this] over high heat, drizzle a little EVOO - about 1-2 tbs.. When a drop of water flicked from your finger sizzles and pops, add the chicken.
Flip the chicken after about 4-5 minutes [keep an eye on it - it can over cook in the blink of an eye] to blacken the other side. When done, take it out of the pan an allow it to cool slightly on a plate.

At just above room temperature, slice the chicken into 1/2-wide strips.

Assembly (Variations):
Classically, Caesar Salads on Lettuce use the inverted 'spear' of the lettuce as a platform. During the summer I will serve this as 'finger food':

Take a firm 'spear' of Lettuce and place several Croutons and several strips of Chicken in the 'v-trough'. Slowly pour some of the dressing over the Croutons, Chicken and Lettuce. Garnish with a little freshly grated Parmesan and a few of the reserved Anchovies.


In a sit-down-dinner situation, I tear up the Lettuce into large pieces, pile liberally on a plate, place 1/4 to 1/3 of the Chicken on the center, add some of the Anchovies and drizzle over the whole heap the Dressing, garnishing with a couple sliced cherry tomatoes and the rest of the grated Parmesan.

In a buffet style setting, I cross-slice the entire Romaine Lettuce and, in a large bowl loosely toss with about 2/3 cup of Dressing and 1/4 cup of grated Parmesan. After that, I'll cross-cut the strips of Chicken to about a single bite-size and toss them in as well. I'll cut the remaining Anchovies into about 1/4-inch segments and toss them as well. Then, dust off with some of the grated Parmesan.

[Nobody]

Bolo's Sangria - Bobby Flay.

2 - bot dry white wine
3/4 - cup brandy
1/2 - cup triple sec
3/4 - cup simple syrup (equal amounts sugar and water heated until sugar is dissolved - do this slowly so you don't burn the sugar)

3 - 4 white peaches, skinned, pureed (or 1 cup peach nectar)
3 - oranges sliced thin rounds
3 - green apples cored, sliced thin
2 - lemons sliced thin rounds
4 - peaches pitted, sliced thin

Combine all ingredients in a large pitcher. If using fresh peaches, taste for sweetness and add more syrup, if needed.

Refrigerate, covered, 2 hours or up to 2 days. Serve over ice.

[Nobody]

Salsa Fresca

Spring being here like a schoolgirl in a summer dress [fresh and dazzling, yet innocent and slightly rude] I thought I'd start up with some Tex-Mex 'outdoor' foods.

4 ripe tomatoes, chopped
1/4 red onion, chopped
2 jalapeno or 1 serrano, minced
8 cilantro sprigs, chopped
3 garlic cloves, minced
Juice of 1 lime
1/4 cup olive oil
1/2 teaspoon salt

In a mixing bowl, combine all ingredients together. Toss thoroughly. Let stand 15 minutes before serving.

A great serving suggestion for any tomato salsas would be to have a 1/2 pint container of Sour Cream and a bunch of tortilla chips. Double scoop the chip in the salsa, then the sour cream to help cool the jalapeno heat.

[Nobody]

http://static.flickr.com/41/120862079_007406a7ff_o.jpg

Ingredients
2.5 pounds beef top sirloin, thinly sliced

2 tbs EVOO
2 tbs butter

Montreal Steak Seasoning
16 ozs cremini mushrooms, sliced
4-5 shallots, chopped
4-5 garlic cloves, finely chopped
1/4 cup dry white vermouth
2 teaspoons Deli mustard
3 cups beef stock
1 1/4 cups sour cream
fresh chives
paprika


Serving suggestion: egg noodles, cooked

How To:
Heat the oil in a large pot over high heat.

Season the beef with the Montreal Steak Seasoning and saute until browned.

Remove the beef from the pot and set aside, pour off any excess fat in the pot.

Melt the butter in the pot and saute the shallots and garlic.

When the shallots begin to brown, add the mushrooms and toss.

Add the white vermouth and simmer until reduced by 1/2.

Stir in the mustard and cook for 2 minutes.

Add the stock and bring to a boil. Reduce the heat and simmer for 5 minutes.

Add the beef.

Stir in the sour cream and adjust the seasoning.

Serve on a bed of warm egg noodles.

Garnish with chopped chives and sprinkle paprika over the plate.

Serves 4.

[Nobody]

http://static.flickr.com/45/126517029_3bfbfc2601_o.jpg

Ingredients:

.75 kg cubed lamb shoulder (stewing cut, about 1”x1”)
.5 kg cut stewing beef (cut into 1¼ ”x1¼” approx. size.).

1½ tablespoons minced fresh parsley leaves
or:
2 tbs dried Parsley leaves

2-4 tbs Montreal Steak Sesoning
2-3 tbs Emeril’s Bayou Blast
1-2 teaspoon dried Thyme, crumbled
½ cup of dry white Vermouth
6 cups Beef or Chicken Broth
2-3 pounds baby or new Potatoes, halved or quartered
1 large Onion, finely chopped
1 pound Carrots, peeled and cut into 1/2-inch pieces
6 stalks Celery, trimmed and ribs cut into 1/2-inch pieces
¼ cup Heavy Cream.
¼ cup Sour Cream.
6 tablespoons all-purpose Flour
2-3 tbs regular, salted Butter
¼ cup EVOO

How To:

Season the Lamb and Beef chunks with the Montreal Steak Seasoning and the Bayou Blast (aka: BAM!)

Heat 3 tbs of the Oil in a non-stick skillet [or large sauté pan or what-have-you] to Medium-High Heat. Test with a drop of water, it should sizzle a bit, but not pop. In batches, brown the meat. Use tongs and turn them after a couple (two) minutes.

When brown, remove the meat and set aside in a bowl to catch drippings.

When the meat is all done, pour off the excess oil. Just a tip – you’ll have to remove it later if you don’t get rid of it now. It will never meld with the rest of the stew, otherwise.

Add Onion and allow it to brown slightly over Medium Heat.

Add the Vermouth to Deglaze the Pan.

Add 1 tbs of Flour, half of the Thyme, the Parsley and the Italian Seasoning. Stir up to coat the Onions with the seasoning and flour. It will start looking like a roux.

Now, time to change cooking apparatus.

You can use a large 8-quart Kettle (not the type for making tea) a Stock Pot or [as in my case] a deep-sided Electric Frying Pan [also non-stick].

This will need to be large enough for all the ingredients, because from now on, this is the only place you’re adding ingredients.

The temperature was about 225d.F. – Medium Low or Simmer.

Add 3 tbs of EVOO and 2 tbs of Butter. When it’s melted and at temperature, add the meat, onions and seasoning. Add the Celery, Carrots and Potatoes.

Cover with Broth.

Cover Pot/Pan/Etc and simmer 2.5-3 hrs. Stir gently every 40 minutes or so.

Taste the liquid for seasoning. Adjust if necessary. Remember that Potatoes absorb a lot of salt and will ‘dumb down’ the flavor a bit.

In a separate bowl, place several tbs of Flour. Add some of the liquid from the stew to the bowl (not an equal amount, less – this is a process that works better, in my opinion.) Mix with fork or small whisk. This mixture should be a bit lumpy. Add more liquid, mix, repeat until you have a nicely blended thickener.

Mix the thickener into the stew thouroughly. Add the Sour Cream and the Heavy Cream, half of each at a time. Mix each half before adding the second half – you may not want that much of the cream added to the stew – it depends on your preferences and the fatty content of the meat.

Again, check the seasoning and add salt, etc as necessary.

Simmer for about 5 more minutes.

You’re done!

Serve with Baked Garlic Bread or Basmati Rice or in a bowl with crackers or sumpting.

[Nobody]

Ultimate 4-Seasons Biltmore Scrambled Eggs

http://static.flickr.com/56/126521895_94f1224388_m.jpg

and...

Seared Rib Eye Steak with Savory Mushroom Cream Sauce

http://static.flickr.com/46/126521849_27d02807cf_m.jpg

[Nobody]

Okay, falling a bit behind - doing more cooking and less writing...

Here's another one [better pic quality with a better camera]:

http://static.flickr.com/51/134985729_7b5477bc73_m.jpg

[punkassean]

"how's it going Randy" ;)

BTW, nice comeback to RM.

[Nobody]

life hands ya a lemon - time to make lemon meringue.

How's life back in SB working out for ya? still slaving away for the 'man'?

[punkassean]

life hands ya a lemon - time to make lemon meringue.

How's life back in SB working out for ya? still slaving away for the 'man'?

Yes and no, I am currently employed by "the man" you speak of but I am in the process of applying for a different job. I left for 1-1/2 years and came back almost a year ago now so it has been an on-again-off-again thing. But general life in SB is great as usual.

How are you doing?...

[Nobody]

new life, new MILF/GF, growing social scene, no bike yet, cooking for money, etc.

How's the videography biz coming along? Still using that Canon GL? How's the schooling etc? Or are you a man of means and just working and hanging out with the ladies?

I miss the mountains, i admit.

[punkassean]

new life, new GF (http://www.imdb.com/name/nm0931855/), growing social scene, no bike yet, cooking for money, etc.

How's the videography biz coming along? Still using that Canon GL? How's the schooling etc? Or are you a man of means and just working and hanging out with the ladies?

I miss the mountains, i admit.

I write technical editorial part-time under the banner "Trails Less Traveled". Jesse (you remember him right?) and I work together on that. I have been published three times thus far in Off-Road mag as well as various other one-time deals. We tried making it a full-time thing but that didn't quite pan out so I came back to the shop for now.

I am applying for a job in Santa Cruz right now (bike industry) but nothing is definite yet.

Glad to know you are doing well. :)

[punkassean]

was there a reply here that vansihed or something? :confused:

[Nobody]

was there a reply here that vansihed or something? :confused:

Very late night edit = ****phuckt dumped.

In a nutshell [repeat]:

Very glad to hear you're moving forwards and leaving Baby Huey Bikes behind sometime. If a somewhat out of date reccommendation (i think i still have some industry cred - but you never know) can come from me to be of help in that pursuit, let me know and i'll type it out.

I think i mentioned that officially, you were one of the best employees i'd ever had in the industry [and that included the shock company and the Bob's crew, etc] and would testify to that effect.

Also, shout out to Jesse for me.

More or less. Too much bourbon and tequila, last time, i think...

Heh.

Still running Specialized and Forerunner?

[punkassean]

Very late night edit = ****phuckt dumped.

In a nutshell [repeat]:

Very glad to hear you're moving forwards and leaving Baby Huey Bikes behind sometime. If a somewhat out of date reccommendation (i think i still have some industry cred - but you never know) can come from me to be of help in that pursuit, let me know and i'll type it out.

I think i mentioned that officially, you were one of the best employees i'd ever had in the industry [and that included the shock company and the Bob's crew, etc] and would testify to that effect.

Also, shout out to Jesse for me.

More or less. Too much bourbon and tequila, last time, i think...

Heh.

Still running Specialized and Forerunner?

Okay cool. Thanks.

I will definitely tell Jesse you said hi.

Lemme see here,

Specialized:
http://trailslesstraveled.com/media/forums/ridemonkey/dhxcoil1.jpg

4Runner:
http://www.trailslesstraveled.com/media/forums/2_ditch.jpg

[Nobody]

that's a radical departure from the last bike i remember you crusing around on, i must say.

Looks like a new bumper and the same shocks on the 'runner. What's the lift on it like these days?

[moff_quigley]

Hey! Enough talkin'! I want the recipe for "Seared Rib Eye Steak with Savory Mushroom Cream Sauce" dangit! :)

[Nobody]

Hey! Enough talkin'! I want the recipe for "Seared Rib Eye Steak with Savory Mushroom Cream Sauce" dangit! :)

Just re-did the recipe tonight. I'll have to balance the two and try a third to balance things out, but i'll do the basic recipe tomorrow!

Thanks for getting me back on track!

r.

[Nobody]

http://static.flickr.com/46/126521849_27d02807cf_o.jpg

Ingredients:

Beef:
2 1.25inch thick Rib Steaks, Richly Marbled, Fat Cap off.*
Montreal Steak Seasoning**

Sauce:
2 tbs olive oil
1 pound assorted Cremini*** mushrooms, stems trimmed, wiped clean, and thinly sliced
1/4 cup chopped shallots
1 tbs chopped garlic
2 tsp minced fresh thyme leaves
1 tsp salt
1/2 tsp freshly ground black pepper
2 cups heavy cream
2 tablespoons finely chopped chives.

Equipment:

Sharp Knife.
Large Sauté Pan.
Medium to Large Cast Iron Skillet
Whisk or Ladle for stirring.
Stove Top for Heat
Oven to Finish Steak
GoodGrips-brand Tongs****

Beef:

http://static.flickr.com/44/138646930_17b6464bde_o.jpg
Rib Steak

or

http://static.flickr.com/47/138646900_a7c06884a4_o.jpg
Rib Eye Steak

About one hour before you are about to cook the beef, season it liberally on both sides with the Steak Seasoning. This will give the meat-juices time to dissolve some of the salt and ‘wick’ it into the outlaying tissues. It will enhance the flavor of the meat, ‘k?

Store it in the fridge.

Heat Skillet to about 500F. Yes, if you have a properly seasoned skillet, smoke will begin to form on the surface.

Turn on oven to about 300F.

Sear the Steaks One or Two at a time, 2 minutes per first side, 3 minutes for the second side. The pan will have cooled down a bit for the second side, but don’t be afraid to peek – you are looking for a nice, dark sear.

After about 5 Minutes, slip the skillet into the oven.

Make the sauce while the meat finishes off in the oven. Do not forget that it’s there, roasting away!

Sauce:
In the Large Sauté Pan, heat the Oil over medium-high heat.

Add the Mushrooms and cook, stirring, until soft, 3 to 4 minutes.

Add the Shallots, Garlic, Thyme, Salt, and Pepper, and cook, stirring, until fragrant, 2 minutes.

Add the Cream, increase the heat to high, and bring to a boil.

Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes.

Beef Again:
Keep an eye on the steaks in the oven. Measure the doneness with a meat thermometer – Medium-Rare is about 145F at the center. Remember that if you take it out at 145 and prepare the plates, it will continue cooking for the next 5-10 minutes as the outer heat moves inwards. In about 5 minutes, the center would likely be about 150, or Medium.

¡Important: Let the Meat REST for at Least 5 Minutes! - this will allow the juices [which are 'excited' by the heat and thus surging to the outside and thus out onto the plates, leaving a clear, blood-tinged 'eau du gore' puddle that will soak into other foods on the plate] to 'subside' and move back into the middle of the meat.

Plate Up:
Each steak gets about 1/3 of the sauce, with reserve for ‘cover up’ or whatever. If you want more on each, go ahead and divvy it up. Remember, it’s easier to add the stuff than take it back off.

Sprinkle each serving with chives and serve immediately.

*About Rib Steak:
If you want to be the ultimate foodie snob, this cut is “Entrecôte”

A modern classical French term [translated means "between the ribs."] describes a beef rib-eye (boneless) or rib steak (includes the rib-bone) cut from the ninth to the eleventh ribs of the beef carcass. The cut is very tender and is best suited to dry heat cooking methods such as broiling, sautéing, and grilling. It is often confused, incorrectly, as a strip steak, which is usually cut from the short loin.

This is my favorite cut of steak. I’ve done a lot with tenderloin, which is more tender and softer, but I find it lacks much of the flavor of the rib steaks and requires more ‘saucing’ up. Other cuts have been hit and miss for me, although you can do a lot with cheaper cuts, this is my version of the Bugatti Veyron.

**I’ll research the ingredients and post it later if you can’t find this stuff in the spice aisle of your local supermarket.

***Cremini are also known as Baby Italian Portobellos.

****Best Damn Tongs I’ve ever used.

[SkaredShtles]

Goddam I love me a good piece of rare cooked beef! :thumb:

[moff_quigley]

"Excellent" [/Burns]

[QUOTE=Nobody]This is my favorite cut of steak.

Rib-eyes are the best! Very rarely will get anything else.


**I’ll research the ingredients and post it later if you can’t find this stuff in the spice aisle of your local supermarket.

Montreal Steak Seasoning should be pretty common. The big chain and the little local stores in my area carry it...McCormick is the brand that I use. In fact, I grilled ribeyes seasoned with Montreal this past weekend. YUMMY!

[narlus]

the only slight advice i can add is that i'd take the steak out of the pan, and deglaze for the sauce...mmm....fond... :drool:

although the pan may be too hot for browning the shallots and mushrooms.

btw, if we're talking about choice steak cuts, i dig the sirloin strip steak...then a tie for ribeye/tenderloin. the rib roast is outstanding, however, way better than a tenderloin roast.

[SkaredShtles]

<snip>
btw, if we're talking about choice steak cuts, i dig the sirloin strip steak...then a tie for ribeye/tenderloin.
:stupid: I like NY strip, followed closely by ribeye. I also like hanger/skirt steak, although the tenderness seems to be a bit more variable.

[Nobody]

...not that you can get the real thing in the USA/Canada without bleeding from the wallet...

http://static.flickr.com/54/139157388_c6eb77a309_o.jpg

...but it's pretty much the best cut in the world.

The thing about Tenderloin is that it lacks most of the flavor the 'lesser' cuts have but is easier to cook to a soft, tender medium-rare and still eat without gagging.

I just don't care for the results, personally.

What I'd like to find is a 'dumb-ass' cut that basically can't go wrong on a grill - since i'm generally grilling at other people's houses and don't have as much control over how things work out [what with liquor and girls and such being a distraction, etc].

[OGRipper]

the only slight advice i can add is that i'd take the steak out of the pan, and deglaze for the sauce...mmm....fond... :drool:

I totally agree for us home cooks but it sounds like Nobody is a pro and I could see that not working so well in a jamming restaurant or for a big crowd.

[narlus]

What I'd like to find is a 'dumb-ass' cut that basically can't go wrong on a grill - since i'm generally grilling at other people's houses and don't have as much control over how things work out [what with liquor and girls and such being a distraction, etc].

the local butcher shop sells club steaks (boneless strips, 12 oz) which are foolproof and absolutely delicious.

[SkaredShtles]

<snip>

What I'd like to find is a 'dumb-ass' cut that basically can't go wrong on a grill - since i'm generally grilling at other people's houses and don't have as much control over how things work out [what with liquor and girls and such being a distraction, etc].
I like a thick NY strip for this. If it's too rare for someone's taste, I'll eat it for them. :D

[Nobody]

the only slight advice i can add is that i'd take the steak out of the pan, and deglaze for the sauce...mmm....fond... :drool:

although the pan may be too hot for browning the shallots and mushrooms.

My Experience...:

I did that a couple of times, but you have to be wary with the seasoning, since about 20-40% of the Montreal [or similar seasoning] will stick to the pan and the deglazing will be very pungent. I ran into the basic 'cumulative salt spike' problem, where a little salt here and there adds up to a mouth-collapsing ocean of sodium.

Other problem was how to finish the thick steak - the oven method is fast and safe, doing it on a stovetop in the pan requires more time and constantly watching the steak to ensure you don't 'harden' the exterior.

This is a problem with cooking indoors in high-rise apartments/condos - something i find myself doing more and more. Cooking these cuts outdoors on a wood-charcoal-fired grill is a breeze...but against some of the safety-codes around here...

[narlus]

My Experience...:


Other problem was how to finish the thick steak - the oven method is fast and safe, doing it on a stovetop in the pan requires more time and constantly watching the steak to ensure you don't 'harden' the exterior.



i was thinking of transferring the steak to another pan, and put it in the oven, and deglaze the original pan. i hear you on the salt though, esp w/ reduction sauces.

[Nobody]

i was thinking of transferring the steak to another pan, and put it in the oven, and deglaze the original pan. i hear you on the salt though, esp w/ reduction sauces.

Well, with the dual pan method, i'd scrape down as much of the sear pan as possible, and pour off the liquid fats, and then we'd likely strike a decent balance.

Of course, one always has the option to taste before committing to the rest of the sauce.

If i was just going to do a de-glaze and reduction sauce, then some red wine would be the ticket, then skip the garlic, cream, etc and keep it simple.

But then, the recipe would have been "Pan Seared Rib Eye Steak with Marsala Wine Reduction sauce" or some such.

[Nobody]

This is my modification of the classic Pesto Genovese featuring basil, pine nuts and Parmesan. I added the Garlic because, quite frankly, I love Garlic.

It’s a perfect accompaniment for plain pasta. Because the
word ‘pesto’ simply means ‘paste’ you can use many different ingredient
combinations to make this tasty condiment.


A few large handfuls of fresh basil – leave the stems on.
1/2 cup or so of grated Parmesan or Romano cheese
3-4 decent sized cloves of Garlic, peeled.
A few handfuls of pine nuts
A generous splash or two of extra virgin olive oil
A sprinkle or two of salt and pepper

Directions:

1. Toss everything into a food processor and puree until smooth.

I use one of these:

http://static.flickr.com/55/139882526_f765ffb7cf_o.jpg

[SkaredShtles]

This is my modification of the classic Pesto Genovese featuring basil, pine nuts and Parmesan. I added the Garlic because, quite frankly, I love Garlic.

It’s a perfect accompaniment for plain pasta. Because the
word ‘pesto’ simply means ‘paste’ you can use many different ingredient
combinations to make this tasty condiment.


A few large handfuls of fresh basil – leave the stems on.
1/2 cup or so of grated Parmesan or Romano cheese
3-4 decent sized cloves of Garlic, peeled.
A few handfuls of pine nuts
A generous splash or two of extra virgin olive oil
A sprinkle or two of salt and pepper

Directions:

1. Toss everything into a food processor and puree until smooth.

One of my favorites. Other favorite "pestos" in our house include sundried tomato pesto and red/orange/yellow bell pepper pesto. :thumb:

[Nobody]

http://static.flickr.com/51/134985729_7b5477bc73.jpg

Ingredients:

10-20 small or new Potatoes*
3-4 tbsp of EVOO or reasonable substitute
coarse Kosher salt in a small bowl
1/2 cup Sour Cream
1-2 oz Blue Cheese, crumbled
2 tbsp chopped fresh Chives

Equipment:

Large Bowl (for 'Taters)
Small Bowl (for Salt.
Small Bowl for Cheese/Sour Cream
Oven
Baking Sheet (Non-Stick)
Tinfoil (optional if you have an older, clunky Baking Sheet)
Fork
Sharp Knife

Prep:

Preheat oven to 350-375F.

Wash and dry with paper towels the potatoes. Leave the skins on.

Put Potatoes and EVOO into a bowl big enough that you can toss the 'taters easily to cover them with the oil.

Loosely dip the 'Taters in the salt to roughly cover them.

Spread the 'Taters out on the Baking Sheet.

Cooking:

Slip the Baking Sheet into the Oven for about 45-55 minutes.

...meanwhile...

In a small bowl, combine the Sour Cream and the Blue Cheese.

...back to the taters...

At about 40-45 minutes, -pick a random, near-the-middle-of-the-sheet 'tot to be your test subject and poke it with a fork. The fork should penetrate easily - signaling that the interior is properly cooked.

Note the texture of the skin. If it's not 'crispy' enough for you, raise the temp to 400F for the next 5 or so minutes.

Remove from the Oven.

With the Sharp Knife, cut a decent 'X' in the top of each Potato.

With Index Finger and Thumb of both hands, gently squeeze the base of each Potato to Open the Cross.

Serving Up

Top each potato with a dollop of the cheese-cream mixture. Let it melt down a couple of minutes while you chop some chives. Sprinkle some chives over the top and serve, either on plates with dinner as a side dish, or en-masse as an hors-d'oeuvre.

[Jr_Bullit]

Making the steak and taters tonight for my sweetie's family....:D Thanks for sending me the link to this darlink! :thumb:

[Jr_Bullit]

...not that you can get the real thing in the USA/Canada without bleeding from the wallet...

What I'd like to find is a 'dumb-ass' cut that basically can't go wrong on a grill - since i'm generally grilling at other people's houses and don't have as much control over how things work out [what with liquor and girls and such being a distraction, etc].

Sounds like you're looking for our weekly solution for beef....:D T-Bones with a nice fat eye of round...

Dunno about over there in TO, but here in Van at the superstore you can get a club pack of two, inch and a half thick cuts of enormous t-bones for under $20 - that with a caesar on the side and you're golden....

It's spendy, but with a little but of montreal steak spice on em and a dash of worcester, you've got a damn good piece of meat...and it feeds us for two meals...meal one - steve eats his in entirety and I eat most of my eye of round...then save the rest of mine to stir fry up in a few days and make yakisoba...mmmm mmm good.

[Nobody]

Sounds like you're looking for our weekly solution for beef....:D T-Bones with a nice fat eye of round...<snip> - that with a caesar on the side and you're golden....</snip>

Thanks for checking it out, babe.

You NEED to take a pic of your steak for me - sometimes I'm purely visual...

Oh, and Caesar Salad... Heh, time to re-write that one...

I'm thinking of doing a Jamaican Jerk Chicken Caesar Salad tomorrow for my Jamaican GF - I've just GOT to record it!

[Jr_Bullit]

Dinner was a hit! (Of course, you knew that) Steve only took one pic...and that was of me getting the fresh thyme to just the right texture. :) But the sauce, holy cow...the sauce...light and fragrant, and everyone was taking spoonfuls of it.
BTW - thanks for the tip re: the shrimpies...it became an egg hunt through the sauce to find the handful of prawns I tossed in.
Everyone chowed through the goodies, even my simple salad and the piles of strawberries I set out.
Steve made Mojitos for everyone to enjoy pre-dinner...and we had Spanish coffees after dinner while watching a movie.

All in all, while a very late night, it went very well...:D

[Nobody]

Ingredients:

2 tsp California garlic powder (probably any garlic powder, not garlic salt, will do*)
1 TBS plus 1 tsp coarsely ground coriander seeds
2 TBS coarse (kosher or sea) salt
1 TBS plus 1 tsp dill weed
1 TBS plus 1 tsp paprika
1 TBS plus 1 tsp crushed red pepper flakes (or cayenne pepper)
1 TBS plus 1 tsp freshly ground (coarse) black pepper

Mix all & store in a glass container.

*I've noticed that California GP seems to be more granular and less powdery. It may be a 'coarse grind' although I've never seen a Garlic Grinder, so I can't tell you more than that. I used to buy my CGP at Trader Joe's - price was reasonable and the container, glass, was better at keeping it dry than plastic baggies were.

[ito]

Sauce.

I used about 1/4 cup of decent, spicy and smoky barbecue sauce - this is the distinctive flavor base. I also added about 3 tablespoons of 'pureed' chipotle peppers in adobo sauce.

I'm hoping you meant 3 teaspoons. Otherwise you must have a metal mouth or drastically cooler chipotle peppers. I added 3 tablespoons to my sauce (had more sauce than you had) and pretty much caught my mouth on fire while taste testing. I like hot stuff, but that is some heavy sh!t!!

Otherwise, I'm putting the pizzas together now for some friends, I cut the heat on the sauce a lot. Thanks for the idea.

The Ito

[SkaredShtles]

I'm hoping you meant 3 teaspoons. Otherwise you must have a metal mouth or drastically cooler chipotle peppers.
Interesting. The chipotle/adobo I've used has been fairly innocuous.

[SkaredShtles]

Ingredients:

2 tsp California garlic powder (probably any garlic powder, not garlic salt, will do*)
1 TBS plus 1 tsp coarsely ground coriander seeds
2 TBS coarse (kosher or sea) salt
1 TBS plus 1 tsp dill weed

Uhhhhhhh....... huh...... huh. Dill weed. :D

[Nobody]

I'm hoping you meant 3 teaspoons. Otherwise you must have a metal mouth or drastically cooler chipotle peppers. I added 3 tablespoons to my sauce (had more sauce than you had) and pretty much caught my mouth on fire while taste testing. I like hot stuff, but that is some heavy sh!t!!

Otherwise, I'm putting the pizzas together now for some friends, I cut the heat on the sauce a lot. Thanks for the idea.

The Ito

I may be highly tolerant to capsaicin, but I'm not always so - sometimes hot is just HOT.

Always adjust heat to your preferences, but, sadly, this requires tasting things that might take the top of your head off...

[Nobody]

Interesting. The chipotle/adobo I've used has been fairly innocuous.

Yeah, I find the generic canned chipotle to be just slightly hotter than the same quantity of jalapenos.

But then, I lived in SoCal for a long, long time. That could be a factor...

[ito]

Yeah, I find the generic canned chipotle to be just slightly hotter than the same quantity of jalapenos.

But then, I lived in SoCal for a long, long time. That could be a factor...

I grew up in Santa Barbara too. I'm very used to eating hot foods (I can down a raw jalapeno without much of a problem). Following your recipe I think I would have killed the two girls I fed these pizzas to. Must have been the chipotles, though perhaps spreading them thinner would have been the answer.

However the pizza did end up kicking ass once I mellowed out the sauce. I used 6 inch pitas and made personal pizzas. Followed by about 4 six packs of beers and a nice salad we were sitting pretty. Thanks! My next attempt will be the pasta in your first post.

The Ito

[Nobody]

I grew up in Santa Barbara too. I'm very used to eating hot foods (I can down a raw jalapeno without much of a problem). Following your recipe I think I would have killed the two girls I fed these pizzas to. Must have been the chipotles, though perhaps spreading them thinner would have been the answer.

However the pizza did end up kicking ass once I mellowed out the sauce. I used 6 inch pitas and made personal pizzas. Followed by about 4 six packs of beers and a nice salad we were sitting pretty. Thanks! My next attempt will be the pasta in your first post.

The Ito

ex-SB'ian? Small world.

Anyway - Were you using your own Chipotles, or were they, in fact, out of one those small cans in the Adobo sauce? I can recall using, in SB, the Embasa brand, but up here in the Frosty North, I'm using La Costena - maybe the Embasa are hotter. Not much choice in Canada as there are a very few native Mexicans here, compared to virtually every other nationality...

[ito]

ex-SB'ian? Small world.

Anyway - Were you using your own Chipotles, or were they, in fact, out of one those small cans in the Adobo sauce? I can recall using, in SB, the Embasa brand, but up here in the Frosty North, I'm using La Costena - maybe the Embasa are hotter. Not much choice in Canada as there are a very few native Mexicans here, compared to virtually every other nationality...

Ya, they are Embasa brand. Great flavor in that little can.

Mucho Gracias!

The Ito

[Nobody]

Ingredients:

2 eggs, Large to Extra Large, Room Temperature.
2 tbs water.
1-2 tbs butter
2-3 jots hot sauce
1 tsp salt

Equipment:

9" Non-Stick Frying pan.
Heat (medium)
Spatula (safe for Non-Stick)
Bowl
Fork

Method:

Two eggs, my friends. Not three or four or six. I don't care how many people are getting an omelet, you don't make a huge one and chop it up - that's called a Frittata or 'scrambled eggs*'.

No cream or milk, just a little water.

Start with:

Bowl and Eggs.
http://static.flickr.com/63/165943295_faf09d74cd_m.jpg

Crack Eggs into Bowl. Add Water.
http://static.flickr.com/66/165943406_6b6fb45a4c_m.jpg

Add Jots of Hot Sauce.
http://static.flickr.com/67/165943577_09feb691a9_m.jpg

Add a pinch or two of Salt [Kosher is easiest to use with your hands].
http://static.flickr.com/69/165943740_013b831b1d_m.jpg

Mix like crazy with the fork. Add a little air in the form of bubbles. It's all good.
http://static.flickr.com/59/165943963_1c01605e48_m.jpg

It should look like this:
http://static.flickr.com/69/165944113_ec319dc114_m.jpg

Now, Heat the Pan over the element and when hot but not really really freakin' hot, add the butter and swirl it around. You don't want it to brown too much.
http://static.flickr.com/76/165944202_44aa6c6f71_m.jpg

Pour the egg mixture into the Pan and let it spread out. Use the Spatula to pull in some of the edges, then tilt the Pan to allow the uncooked mixture to run to the now-cleared areas. Do this only once per 'edge'.
http://static.flickr.com/70/165944266_237b95b578_m.jpg

It should now look like this:
http://static.flickr.com/70/165944414_12ce92ddb7.jpg

Okay, I'm afraid i'll have to shoot another one because I ended up eating this one. I'll finish the recipe by tomorrow...

But this is the stage where you add some cheese etc.

Then, i'll figure out a way to show people how to easily flip the omelet out of the pan.

[maxyedor]

Nobody, you got any good recipies for pork loins? I could really go for some cut into medalions, mabye a little kick to whatever sauce goes with it. Any ideas?

[Nobody]

Well, yes.

Here's a fairly simple one...

Ingredients:

1 (4-pound) boneless pork loin
2 tbs Dijon mustard
2 tbs chopped red onion
2 tsp kosher salt
1/2 tsp freshly ground black pepper (or more to taste)
2-3 clove garlic, minced
2-3 tbs coarsely chopped rosemary sprigs, plus a few whole sprigs for garnish

Equipment:

Roasting Pan
Roasting Pan Rack
Pointy Meat Thermometer
Oven

Method:

Preheat oven to 350 degrees F.

Trim any excess fat from the pork loin. Now, remember that pork loin is essentially fat-free. That means you have to be very careful with it as overcooking is just too easy and the meat will be dry and tough to chew.

If you think your oven-roasting skills tend towards over-cooking, you can 'bard' the loin by adding a few strips of bacon along the top.

Evenly rub the entire pork loin with the Dijon mustard followed by the onion, salt, pepper, and garlic. Make sure to really rub in the spices, and then sprinkle the rosemary evenly all over the top.

Place the pork in roasting pan lined with the rack and roast for 20 minutes.

Reduce the temperature to 300 degrees F, and continue roasting until a meat thermometer inserted in the thickest part reads 145 degrees F, about 1 hour more.

Critical to all Roasts: Transfer the pork to a cutting board, cover loosely with foil, and let rest for 10 minutes.

Slice and pork and arrange on a platter garnished with rosemary sprigs.

I do that one fairly often during the autumn...

[maxyedor]

Thanks I'll give that a try and let you know how it works out.

[MMcG]

Holy Crap how did I not see this thread before???

[MMcG]

I'm looking forward to part 2 of the omelet post!

[SkaredShtles]

Holy Crap how did I not see this thread before???
Not paying attention? This thread is *GOLD* :thumb:

[DaveW]

Well, yes.

Here's a fairly simple one...

Ingredients:

1 (4-pound) boneless pork loin
2 tbs Dijon mustard
<SNIP>
Slice and pork and arrange on a platter garnished with rosemary sprigs.

I do that one fairly often during the autumn...


Tried this one last weekend, it was pretty good served it with....
Roasted Kumara (local kind of sweet potaote) in a pacific glaze (passion fruit and brown sugar), a simple salad of rocket and baby spinach leaves and acompanied by a bottle of Pinot Gris. :thumb:

Excellent pork recipe I recomend it to anyone! :D

[Nobody]

So, here's the Sangria Recipe again...

Bolo's Sangria - Bobby Flay.

2 - bot dry white wine
3/4 - cup brandy
1/2 - cup triple sec
3/4 - cup simple syrup (equal amounts sugar and water heated until sugar is dissolved - do this slowly so you don't burn the sugar)

3 - 4 white peaches, skinned, pureed (or 1 cup peach nectar)
3 - oranges sliced thin rounds
3 - green apples cored, sliced thin
2 - lemons sliced thin rounds
4 - peaches pitted, sliced thin

Combine all ingredients in a large pitcher. If using fresh peaches, taste for sweetness and add more syrup, if needed.

Refrigerate, covered, 2 hours or up to 2 days. Serve over ice.

Pics on Monday, I promise.

[Nobody]

My corner office where i do my computer stuff...

http://static.flickr.com/70/178696783_9c68929670.jpg

Tequila Corralejo Reposado
1950's Crystal shot glass.
Mac Mini
LaCie DVDRW
JBL Creature II speakers.

Is it any wonder I'm the way I am?

[MMcG]

Nobody - can you finish up the omelet post - you know - the flippin part etc. etc.

Thanks!

[Nobody]

Make sure the first few movements have loosened the omelet from the pan and that it is free on all edges...

http://static.flickr.com/44/181540598_067934c613_o.jpg

http://static.flickr.com/72/181540648_07119e17b1_o.jpg

Link to the Quicktime vid... (http://randolphcroft.ca/files/Omelet%20Toss%20iii.mov)

[MMcG]

Nice. what if you are filling the omelet though? put the fillins in the pan and then still do the flip?

[Nobody]

Nice. what if you are filling the omelet though? put the fillins in the pan and then still do the flip?

That particular omelet was just some cheddar cheese [which you all know is naturally white colored, right? Orange coloring (from annatto seeds)is only added for market identification of certain types of cheddar.]

Whatever filling you're using, try to spread it out thinly and evenly. You don't necessarily want a 'burrito' - and i'd be personally embarrassed to create that by accident - but if some of the filling, such as cubed ham, etc, is 'dense' or heavy, limit it to the side that will be on the bottom on the plate.

[MMcG]

That particular omelet was just some cheddar cheese [which you all know is naturally white colored, right? Orange coloring (from annatto seeds)is only added for market identification of certain types of cheddar.]

Whatever filling you're using, try to spread it out thinly and evenly. You don't necessarily want a 'burrito' - and i'd be personally embarrassed to create that by accident - but if some of the filling, such as cubed ham, etc, is 'dense' or heavy, limit it to the side that will be on the bottom on the plate.


I made a few yesterday for lunch - YUM! Question - what is the ideal size pan for two egg omeletes? One of our pans is a little small, and the other just a little big I think, but they still came out mighty tasty!

[Nobody]

I made a few yesterday for lunch - YUM! Question - what is the ideal size pan for two egg omeletes? One of our pans is a little small, and the other just a little big I think, but they still came out mighty tasty!


Best size is the 9" - 10" offered by most companies. The very bottom, pre-curve-up of the sides, should be just beyond the stretch of a man's hand.

Non-stick preferable.

[MMcG]

thanks - how about some tasty grillin recipes for the summer time - maybe some chicken recipes.

Got any good rub concoctions for chicken or pork, etc. etc?

I know it is probably lame, but I'm going to cook up a beer can chicken tonight.

[Nobody]

thanks - how about some tasty grillin recipes for the summer time - maybe some chicken recipes.

Got any good rub concoctions for chicken or pork, etc. etc?

I know it is probably lame, but I'm going to cook up a beer can chicken tonight.

No, i'm kinda interested in the fad - they're starting to sell the can-cone-grid thing up here now...

I'll look into the rubs - but remember, if I'm the guy making it, it's 'cuz i couldn't find any that I liked - which means these will likely be complicated.

[TreeSaw]

So, here's the Sangria Recipe again...

Bolo's Sangria - Bobby Flay.

2 - bot dry white wine
3/4 - cup brandy
1/2 - cup triple sec
3/4 - cup simple syrup (equal amounts sugar and water heated until sugar is dissolved - do this slowly so you don't burn the sugar)

3 - 4 white peaches, skinned, pureed (or 1 cup peach nectar)
3 - oranges sliced thin rounds
3 - green apples cored, sliced thin
2 - lemons sliced thin rounds
4 - peaches pitted, sliced thin

Combine all ingredients in a large pitcher. If using fresh peaches, taste for sweetness and add more syrup, if needed.

Refrigerate, covered, 2 hours or up to 2 days. Serve over ice.

Pics on Monday, I promise.
Yum! I do love a tasty sangria!

[MMcG]

We need more Nobody recipe posts ASAP!!!

[jdcamb]

Can you do a pictomy for making crepes?

[Nobody]

Crepes, hunh? Yeah, they're actually pretty easy. Sort of. Gimme a week.

Tidbit of useless info [unless you're me]: Crepes in Italy (crespelle) are used in Cannelloni (US: Manicotti) in a lot of places. Much lighter in the tum-tum than the big tubi pasta, in my opinion...

[Nobody]

(i think this one got deleted somewhere...)

http://farm3.static.flickr.com/2079/2251202802_6f7a06d86b.jpg

Ingredients:

For the Port Reduction Sauce:

1 bottle Red Port Wine
1 small onion, quartered
2 celery stalks, chopped
2 carrots, peeled and chopped
1 bay leaf

For the Ragout:

3 tablespoons olive oil
2 tablespoons chopped shallots
1 pound shiitake mushrooms, cleaned, steamed and thinly sliced
Salt and freshly ground black pepper
1 teaspoon chopped garlic
2 cups cooked navy white beans (or warm, from a can - not dried!)
2 cups veal reduction (preferred, but you can use any Stock]
1 tbs finely chopped fresh parsley leaves
1 tbs butter

Optional Garnish:

1 bunch of green onions

Salmon:

4 (6-ounce) salmon fillets, skin off
Creole seasoning

How To:

In a saucepan, over medium heat, combine the wine, onions, celery, carrots and bay leaf.

Bring to a boil, reduce heat to medium low and simmer until the liquid reduces by half, about 35 to 40 minutes.

Remove from the heat and strain. Set aside, keeping warm.

In a large sauté pan, over medium heat, add 1 tablespoon of the oil.

Add the shallots and mushrooms. Season with salt and pepper. Sauté until the mushrooms start to wilt, about 3 to 4 minutes.

Stir in the garlic and white beans. Season with salt and pepper. Sauté for 1 minute.

Add the veal reduction. Bring to a simmer and cook for 8 minutes. Remove from the heat and stir in the parsley and butter. Set aside, keeping warm.

Season both sides of the salmon with Creole seasoning.

In a large sauté pan, over medium heat, add the remaining 2 tablespoons of the oil. When the oil is hot, add the salmon and sear for 4 to 5 minutes on each side for medium rare.

Plating Up:

Spoon some of the mushroom/bean Ragout in the center of each plate. Lay the salmon fillets on top of the beans. Drizzle some of the Port Reduction over each salmon fillet. Garnish with green onions.

[Nobody]

...to work in...

http://static.flickr.com/63/204011116_e6c7be6272_o.jpg

Artiste Winery in Santa Ynez.

Did my first wood-fired pizza there...

[Nobody]

Tasty, but probably not on everyone's hit list...

http://static.flickr.com/75/204011118_5e1ba2e9a7.jpg

[MMcG]

I'm gonna go make an omelet Nobody stylee in your honor. I'm hungry.

[MMcG]

Nobody - can you give us some tasty recipes featuring beer in the mix.....and I don't mean beer battered fish or beer in chili. What other cool recipes can we make featuring beer as an ingredient?

[Nobody]

Nobody - can you give us some tasty recipes featuring beer in the mix.....and I don't mean beer battered fish or beer in chili. What other cool recipes can we make featuring beer as an ingredient?

Well there's a few famous (on Ridemonkey, anyway) Cheddar-Ale soups and their variants...

Bikegeek posted this one (http://www.ridemonkey.com/forums/showpost.php?p=1803567&postcount=10)last fall, i think.

I've done 'pulled pork' in beer...

I think i've posted a Guinness Irish Stew... mebbe deleted or something...

Basically, you can substitute different beers for other liquids in strong flavored sauces.

The stronger the flavor of the 'meat' or whatever, then the more full bodied the beer.

I used a hell of a lot of Corona when grilling in Santa Barbara - a trick was to open a bottle the day before and let it get 'flat' then keep it by the grill to 'soak' down the dry side when flipping steaks or big tri-tip roasts. [fizzy wouldn't soak into the meat as easily].

Another use for beer is in cheese sauces - a derivative from fondue's and the original Welsh Rarebit.

You can 'braise' with beer, such as baby back ribs, etc.

I did a salmon in a foil packet a while back with beer instead of wine... interesting experiment and quite affordable.

What's your bent?

[MMcG]

That Guinness Stew would be cool, although I already have it.

I dunno, I was just drinking a good beer last night so it got me to thinking of cooking with beer and that I should do it more often.

[SkaredShtles]

Tasty, but probably not on everyone's hit list...

http://static.flickr.com/75/204011118_5e1ba2e9a7.jpg
Are you sure that's salsa? 'Cause it looks like cherry filling to me. :D

[Nobody]

Are you sure that's salsa? 'Cause it looks like cherry filling to me. :D

over exposed. new camera. mea culpa.

[Nobody]

That Guinness Stew would be cool, although I already have it.

I dunno, I was just drinking a good beer last night so it got me to thinking of cooking with beer and that I should do it more often.

Well, right now, with the grill season almost overwhelmingly pervasive, I'm using beer to brine chicken.

Ingredients:

1 tbs whole black peppercorns
2 sprigs fresh thyme
2 to 3 bay leaves
6 cloves garlic, peeled and sliced (or use a chopper*)
3 cups water
1/2 cup kosher salt
1/4 cup brown sugar
1 bottle (12 oz.) beer

Directions:

Place peppercorns, thyme, bay, garlic, water, and salt in a saucepan,
and heat to a boil, stirring until salt dissolves and mixture becomes
mostly clear. Remove from heat and stir in brown sugar and beer and allow to cool.

Pour mixture over selected meat (chicken, pork, turkey, brats, etc) in a food safe container or plastic bag, ensuring that meat is covered (make more brine if needed).

Refrigerate meat and allow to brine for about 12 hours.

Remove meat from brine and pat dry, then cooking as desired.

Comments:

Brining produces moister meat than meat that is not brined. If you
brine your Thanksgiving turkey, you will never go back to doing it
otherwise.

I think this is perfect for meats that are going to be barbecued, like
ribs or chicken, but also for some drier meats that are being roasted (experiment with a chicken before you try a Thanksgiving dinner!)

[jdcamb]

Mmm Crepes. Had some today. Hint hint...

[Nobody]

Crespelle are the Italian equivalent of crepes. I learned this method long before I tried classic Crepes. The original reason for these in my universe was to make Manicotti, which are traditionally prepared in crespelle, not pasta.

Though the preparation now has a certain cahet, in the past crespelle were considered poor people's food. The change came in 1895, when Henri Carpentier*, Maitre'd at Montecarlo's Café de Paris, prepared them at the table for the Prince of Wales. Edward named them after his lady friend, Suzette.

To make 10-12 crespelle you will need:


INGREDIENTS:
1 cup (100 g) flour
1 cup (250 ml) milk, cold
2 egg yolks

6 tbs unsalted butter
2 tbs brandy or rum - the cheap stuff, not the sipping stuff
A healthy pinch of kosher salt (1/2 teaspoon for savory crespelle)
A crepe pan (or a 7-9" rounded side omelet/frying pan.
A brush (for thin applications of budder)

PREPARATION:
Beat 2 yolks and one whole egg with the sugar and the salt, then incorporate the flour and slowly add the milk, so as to obtain a creamy batter.

Whip the remaining white to moderately firm peaks and carefully fold in the liquor, then fold the mixture into the batter.

Melt 2 tablespoons of the butter and fold it into the batter too. Let the batter sit in a cool place for at least an hour.

When you are ready to proceed, melt the remaining budder and lightly brush your crepe pan, which should be over a medium heat.

Pour 2-3 tablespoons of batter into the center of the pan and distribute it evenly by shifting the pan.

Cook for a couple of minutes, then flip the crespella (the Joy of Cooking says to use your fingers if you can stand the heat) and cook for a couple of minutes more; don't let it over-brown.

Continue until you have finished the batter, stacking the finished crespelle [I sometimes use a torn sheet of parchment paper] on a plate and covering them with a cloth.

They freeze well, too.

[maxyedor]

Tasty, but probably not on everyone's hit list...

http://static.flickr.com/75/204011118_5e1ba2e9a7.jpg

Is that just an omlet with salsa in it? Ever hear of Huevos Rancheros? I dump salsa all over my eggs. I do prefer it on top of the omlet, but to each his own.

[Nobody]

Is that just an omlet with salsa in it? Ever hear of Huevos Rancheros? I dump salsa all over my eggs. I do prefer it on top of the omlet, but to each his own.

Well, having lived in SoCal for about 18 years, chances are i've probably had about 20 different variations of Huevos Rancheros. In my memory banks there's a version of it where you get two easy-over eggs, refried beans [frijoles refrito,] guacamole, tortilla chips, salsa roja [tomato based salsa] and sometimes sour cream.

Yes, I do love that for a sturdy breakfast or lunch, but cooking it up takes a lot more work than a 5-minute omelet.

The Salsa Omelet as pictured has chunky salsa, a few dollops of cream cheese and a splatter or two of chipotle pepper sauce.

[maxyedor]

Well, having lived in SoCal for about 18 years, chances are i've probably had about 20 different variations of Huevos Rancheros. In my memory banks there's a version of it where you get two easy-over eggs, refried beans [frijoles refrito,] guacamole, tortilla chips, salsa roja [tomato based salsa] and sometimes sour cream.

Yes, I do love that for a sturdy breakfast or lunch, but cooking it up takes a lot more work than a 5-minute omelet.

The Salsa Omelet as pictured has chunky salsa, a few dollops of cream cheese and a splatter or two of chipotle pepper sauce.
Just wondering, I knew you lived in SB and couldn't figure out why the salsa omlet was special. I thought it was the salsa, not the time savings.

[Nobody]

Well, as a single dude, it's sometimes harder to ship oneself out the door AND have a tasty start to the day, so once in a while i have to cut corners, skip and run.

However, thanks for reminding me of the 'Rancher's Eggs' thing in the first place, since it's a personal fave - I need to work out a decent 'recipe' for it and make it myself and my next 'ahem' conquest.

Do you make it yourself? I'm thinking of a black-bean refried bean thing, as opposed to the basic pinto bean...

Plus, I gotta develop my own salsa recipe. Up here, it's pretty pale stuff, i have to say.

[Nobody]

http://static.flickr.com/66/233005749_1141762dd8_o.jpg

I admit, the pic does no one any justice, but remember that i'm usually serving for guests and i just get a whisper of a chance to take ANY kind of shot...

All this will one day be rectified.

Recipes to follow...

[maxyedor]

Do you make it yourself? I'm thinking of a black-bean refried bean thing, as opposed to the basic pinto bean...

Plus, I gotta develop my own salsa recipe. Up here, it's pretty pale stuff, i have to say.

I do make it myself, the blackbean refried beans are pretty good, I'm a huge fan of blackbeans in general. I usually just use whatever type of beans I have lying around, three eggs, fresh corn tortillas (god knows where to get fresh made tortillas in Canada, eh) I also like slices of fresh avacado with mine. As for the salsa if you can get Herdez in a can it's your best bet for comercialy made salsa, the local carneceria makes some really great pico de gallio, again hard to find in Canada.

When I make my own salsa I like a mild to medium spice. I use about 4-5 large tomatoes, very importand to get meaty ones otherwise you get a real soupy salsa, I prefer a chuky almost dry salsa. I then add one large onion, a good amount of cilantro, and 1-2 good size Aneheim chilis, they are mild enough that you get some great flavor without hurting your freinds mouths, I leave a few seeds in for spice, otherwise I throw-out the seeds. Then just dice everything up finly and throw it in a bowl. Then add more of this or that or the other untill it tastes just right. If you like a spicier salsa, just use a stronger chili.

The other beans I would recomend you try are standard refried pintos, with whole black-beans mixed in. Also if you can get fresh avacados up there homemade guaccamole is a personal favorite.

[BMXman]

Are you now in Toronto? I'm up in BC now. Good to see you sharing all your food knowledge...D

[Nobody]

Are you now in Toronto? I'm up in BC now. Good to see you sharing all your food knowledge...D

Yeah, I'm a card-carrying Repatriate these days.

Are you in Van? I just recently spent a week there with family and friends...

[Nobody]

Margarita Salsa:

1 cup diced tomato (I used Romas - about 4)
1 cup medium diced white onion
5 green chilies, very finely minced (generic, anyway)
1 cup gently packed cilantro, roughly chopped
4 large cloves garlic, minced (in a mini-food-processor)
1 teaspoon kosher salt
½ cup lime juice
½ cup tequila (Corallejos)

[SkaredShtles]

I prefer green chile on my huevos.......

[Nobody]

I prefer green chile on my huevos.......

I assume you mean Salsa Verde? Or just some green chilies?

[Nobody]

This is the Basic Version, you can go anywhere from this one with endless variations -- herbs, fruit juices or purées, soy, chili powders [very popular is ancho these days]...

Make sure you use real shallots in this recipe, not green onions or scallions (which in New Orleans are often mistakenly called shallots). You can substitute onions if necessary, but they have a sharper flavor; use sweet onions if you have to substitute.*

http://static.flickr.com/86/235695179_9e37b38b05_o.jpg

This recipe doubles or triples well, also.

Ingredients:

2 tablespoons shallots, finely minced
1/4 cup white wine or dry vermouth
1/4 cup freshly squeezed lemon juice or white wine vinegar
4 ounces unsalted butter, cut into pieces
Salt to taste
Pepper to taste

How to:

In a non-aluminum saucepan, combine shallots with the wine. Reduce a glace (until syrupy). Add the lemon juice or vinegar and reduce a glace. Remove from heat and add one chunk of butter, stirring with a whisk to blend.

Slowly add all the pieces of butter until well combined. This technique is called monter au beurre, to finish, or "mount" a sauce with butter. If you need to return the sauce to the heat to incorporate all the butter, do it over very low heat, or the sauce will break. **

Some variations - usually older, classical ones - suggest that you strain the sauce through a fine mesh strainer. Lately, however, I've left the sauce as is and allowed the shallots to transit to the dish. No one complained and it gave the sauce a little more 'viscosity'.

Serve immediately, or hold in a double boiler over barely simmering water, or just some warm place in the kitchen.

YIELD: about 3/4 cup

___________________________
* The thing about shallots is that they're sweeter and not as pungent as onion, but also, they don't change their qualities as much under heat. Onions have a much higher sugar content [as contradictory as this sounds!] and can go from tangy/hot to sweet and sugary in a few minutes in a pot.

** I'll post a few methods of 'repairing a broken budder sauce' soon...

[BikeMike]

Teaser: Pizza - BBQ Chicken, Version 1

http://photos1.blogger.com/blogger/3308/222/1600/bbq.chicken.pizza.P9210095.jpg



This was a good one. Made it for a bunch of friends and they loved it. One must be careful with the peppers though. I almost over did it by a fair amount, but it ended up perfectly spicy (I didn't use the full amount, as the peppers I got had quite a bit of bite). Thanks!

[dG video]

lets hear a burrito recipe.

[SkaredShtles]

I assume you mean Salsa Verde? Or just some green chilies?
Nope - green chile. Huevos smothered in the goodness:

http://static.flickr.com/33/54594150_7e765f12f4_m.jpg

[maxyedor]

lets hear a burrito recipe.

Take some grilled meat (doesn't matter what kind) add rice, beans, cheese and anything else you want, wrap in a tortilla and eat.

[Nobody]

Take some grilled meat (doesn't matter what kind) add rice, beans, cheese and anything else you want, wrap in a tortilla and eat.

You are so helpful.

[Nobody]

Creamy Dreamy Hot Chocolate

http://static.flickr.com/81/241850032_12c75f45be_o.jpg

Ingredients:

1 8oz. can sweetened condensed milk
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons of extract of your choice (vanilla is most common)
1/8 teaspoon salt
6 cups hot water

How to:

1. In a large sauce pan combine milk, cocoa, salt and extract with a whisk. Slowly pour in hot water and continue to whisk until combined. Heat with medium heat until warmed through but do not boil.

2. Serve with a liquor or mini marshmallows.

I have another one that's totally a pain in the ass but worth it...

[Nobody]

http://randolphcroft.ca/photos/DSCN0739.jpg

Store-bought crust - thin.

Sauce - Basic chunky tomato Marinara with some Raspberry-Chipotle BBQ sauce mixed in.

Cheese - Shredded generic Mozzarella, some shredded Wilton Cheddar and a few crumbled lumps of Chevre Goat cheese.

Toppings - thinly sliced white mushrooms, some crushed garlic and Calabrian salami.

Basic Assembly:

1) A little EVOO brushed over the crust to begin with.
2) Add some healthy glops of the Sauce and spread out as evenly as possible. Splatter around the garlic.
3) Distribute the two shredded cheeses (about 3/4 of the total) evenly around the crust.
4) Layer the mushrooms and some of the cheese remnants.
5) Add the salami.
6) Dust over with any remnants of the ingredients.

In the oven at 400-425 for about 20 minutes.

I tend to pack up the toppings in a wide ring around the middle, with only a little of the toppings in the center - I find you lose less when you cut the pie into typical triangles.

[Nobody]

Ok I'm having some guests over this Sunday and I was hoping to do some Chilli in the crockpot over the weekend for when they come. I was wondering if you have any recipes you like.

I was also looking for a true/easy salsa fresca recipe. I saw your margarita salsa recipe and I'm debating trying it but I was wondering if you had one you prefered more.

Any suggestions on either?

I love your post in the beer and food forum and I'm looking forward to making a bunch of your recipes.

I'll address the Salsa first - I assume you're going to serve it with chips and sour cream?

Here's a classic [i.e. shouldn't frighten off the noobs] salsa that i've used numerous times:

4 ripe tomatoes, chopped
1/4 red onion, chopped
1 jalapeno, minced [chopped really fine]
8 cilantro sprigs, chopped [sometimes called 'fresh coriander]
3 garlic cloves, minced [chopped really fine]
Juice of 1 lime
1/4 cup olive oil
1/2 teaspoon Kosher salt.

In a mixing bowl, combine all ingredients together. Toss thoroughly. Let stand 15 minutes before serving.

What kind of Chili are you aiming for? Basic Texas Firehouse [aka American]? or more along the exotic?

I'll also post this message in its entirity on the appropriate thread...

[stosh]

What kind of Chili are you aiming for? Basic Texas Firehouse [aka American]? or more along the exotic?

I'll also post this message in its entirity on the appropriate thread...

Yeah I was thinking of some American Chili.

Something basic but good. I want our guests to say it was the best chili they ever had.

That salsa recipe is the exact thing I'm looking for.

[Nobody]

Ingredients:

6 ounces hot turkey Italian sausage
2 cups chopped onion
1 cup chopped red bell pepper
1 garlic head, minced
1 pound fine-chopped sirloin *1
2 jalapeño pepper, chopped [or 1 seranno]*2
3 tablespoons American chili powder *3
2 tablespoons brown sugar
1 tablespoon ground cumin
3 tablespoons tomato paste [not sauce]
1 teaspoon dried oregano
½ teaspoon freshly ground black pepper
½ teaspoon Kosher salt
3 bay leaves
1 1/4 cups Merlot or other fruity red wine
2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped
2 (15-ounce) cans kidney beans, drained
¾ cup (4 ounces) shredded sharp cheddar cheese [the sharper the better!]
½-¾ cup sour cream

How to:

Heat a large Dutch oven over medium-high heat.*4

Remove casings from sausage and break up the meat.

Add sausage, onion, bell pepper, garlic and sirloin to pan; cook 8-10 minutes or until sausage and beef are browned, stirring to crumble. Keep poking at it with a wooden spoon to keep the meat separated. Don't over do it - later it will separate naturally.

Add chili powder, brown sugar, cumin, tomato paste, oregano, black pepper, Kosher salt and bay leaves, and cook for 1-3 minutes, stirring constantly.

Stir in wine, tomatoes, and kidney beans; bring to a boil.

Cover, reduce heat, and simmer 1 hour, stirring occasionally.

Uncover and cook for 30 minutes, stirring occasionally. Add about ½ the cheese so it melts and melds into the core sauce.

Discard the bay leaves. Serve in bowls.

Sprinkle each serving with the remaining cheddar cheese and a dollop of sour cream.


____________________________________
n.b.: Like most stews, gumbos and soups, 8-12 hours will help to improve over-all consistency and flavor. 24 hours isn't necessary. You can make it first thing in the morning or the night before, just prior to crashing.

*1 - Sirloin is suggested as you aren't actually cooking this for more than about 1.5 hrs. In a stew, with 2-4 hrs of heat, you could use stewing beef. But it would take a lot more slowly-applied heat to properly break down the connective tissues so that it's chewy but not tough.

I usually get a couple of sirloin steaks and cut it fine by hand. It give the chili a rustic, natural look. If you don't have time for this, get your local butcher to grind it coarsely for you. Failing that, get the best looking ground beef you have available.

*2 - If you can't get Jalapeno or Serrano peppers, consider using a commonly available chipotle hot-pepper sauce. Failing even that, use some Tobasco for heat. If you're using sauce to add heat, do it near the end, before serving, and adjust for your own personal taste...

*3 - American chili powder is usually made from milder, dried and smoked chillies. It's flavor, not it's heat, is what we like it for. If your chili powder is more than a year old, toss it out and get some fresh stuff. You'll notice the difference, I swear it.

*4 - Dutch Oven - basically, a large, cast-iron and ceramic enameled pot with a lid. Use whatever you have that you can move easily - this can get heavy! I used to use an 8-quart Stock Pot from Calphalon - it was heavy gauge aluminum. It's not critical.

[stosh]

Ingredients:

6 ounces hot turkey Italian sausage



How many will this feed?
Why did you choose Turkey Sausage?
I think is this the perfect recipe for what i'm looking to do.

Dude you rock! I will try to do my best to take photos.
I'm going to make the salsa and chili, I'm debating on making the mini baked potatos as well.

[Nobody]

1) How many will this feed?
2) Why did you choose Turkey Sausage?
I think is this the perfect recipe for what i'm looking to do.

Dude you rock! I will try to do my best to take photos.
I'm going to make the salsa and chili,

3) I'm debating on making the mini baked potatos as well.

1 - Yield: 8 servings (serving size: 1¼ cups chili and 1 tbs cheese and 1 tbs sour cream)

2 - Turkey Sausage yields a good compromise in texture, seasoning and keeps the fat content of the meal low enough to add the cheese and sour cream without too much guilt.

3- Might be too many carbs. I'd save it for a regular Tritip barbecue as a main side dish.

[stosh]

1 - Yield: 8 servings (serving size: 1¼ cups chili and 1 tbs cheese and 1 tbs sour cream)

2 - Turkey Sausage yields a good compromise in texture, seasoning and keeps the fat content of the meal low enough to add the cheese and sour cream without too much guilt.

3- Might be too many carbs. I'd save it for a regular Tritip barbecue as a main side dish.

Ok, I'm looking for a good excuse to make them. Maybe I'll do them tonight just for fun. :)

Thanks again!! You rock!

[Nobody]

Brined and Grilled Chicken Breasts:

Okay, what is easier than grilling a skinless, boneless chicken breast? Mickey D's, that's what. Let's not go there. Literally.

Grilling a tender, juicy and flavorful chicken breast is almost always f'd up. Sans the chicken skin and because of uneven thickness, most folks end up with a dry piece of flavorless meat by the time it’s done [enter my ex-wife.]

Pounding the chicken breast to an even thickness, brining and grilling it over a high, direct heat will solve this problem, honest!

When you buy skinless, boneless chicken breasts they have a tapered shape and attached tenderloin. For grilling purposes it is best to remove the tenderloin since it’s thin shape will cook much too fast to be any good before the rest of the chicken is cooked. These are often sold separately as 'chicken tenders' - they easily separate by hand from the main tit.

To even out the meat, pound it to about 1/2 inch thickness [or, depending on size, whatever looks EVEN THICKNESS.]

This will give the breast a uniform thickness and break up the meat, which will allow the brine to permeate the meat quickly.

To brine the chicken:
Dissolve 1-1/2 tablespoons of genric table salt (or 1/4 cup of kosher salt) with 1/4 cup of sugar in 8 cups of cold water.

This will make enough brine for 4 chicken breasts. If you are making more or less, adjust the amount of brine accordingly [divide by two, multiply by four, whatever.]

The sugar in the brine will caramelize on the surface of the chicken as it cooks, giving it a good, grilled coloring.

To help dissolve the sugar and water you can add it to 1 cup of boiling water, stir until dissolved and add to the remaining water.

Make sure the brine is cool before you add the chicken.

You can brine in a shallow, covered baking dish or a large zip lock bag.

Brine for 30 minutes. It is important that you give the brine enough time to soak in, but that don’t over do it - it's not an over-night sort of marinade you use on beef or pork.

Have your grill completely heated when the brining is done. You will want to take the chicken directly from the brine to the grill.

With the grill hot, put the chicken over the hottest part of the fire. The total cooking time should be about 4 minutes.

Turn the chicken only once and leave the lid off the grill.

You want to cook by direct heat, and only direct heat. Timing is very important because of the short cooking time.

Be careful not to over cook, and you will end up with some amazing chicken tits for any recipe.

[Nobody]

Nobody - can you give us some tasty recipes featuring beer in the mix.....and I don't mean beer battered fish or beer in chili. What other cool recipes can we make featuring beer as an ingredient?

'way too late, but i'm working on a Chili recipe that utilizes beer.

I'll prolly post it in the American Chili Thread when I do.

Toodles!

[jdcamb]

Brined and Grilled Chicken Breasts:


Pounding the chicken breast to an even thickness, brining and grilling it over a high, direct heat will solve this problem, honest!

To even out the meat, pound it to about 1/2 inch thickness [or, depending on size, whatever looks EVEN THICKNESS.]

To brine the chicken:
Dissolve 1-1/2 tablespoons of genric table salt (or 1/4 cup of kosher salt) with 1/4 cup of sugar in 8 cups of cold water.


I use 1/3 cup honey instead of sugar for chicken and maple syrup for pork.

[Nobody]

I use 1/3 cup honey instead of sugar for chicken and maple syrup for pork.

I never spank a Monkey for being creative, btw. But when preaching from the food pulpit, I default to the most basic, most of the time, so people know where to move to 'improve' and why.

I like the maple syrup for pork, by the way. Sounds great. Loins or chops or what?

Thanks for chiming in.

[jdcamb]

I like the maple syrup for pork, by the way. Sounds great. Loins or chops or what?

Country style ribs. Basically the wrong end of the loin. I like 'em @ $1.99lb. I slit them along the bone til flatout, brine 'em, then cook'em on a dying wood/lump charcoal fire. Good cheap eats except for the work.

[Nobody]

http://lh3.google.com/image/randolph.croft/RXHjot6r0nI/AAAAAAAAAdQ/r_8ZxIo-JIg/s288/DSCN0037.JPG

does the damn image show up at all?

[OGRipper]

http://lh3.google.com/image/randolph.croft/RXHjot6r0nI/AAAAAAAAAdQ/r_8ZxIo-JIg/s288/DSCN0037.JPG

does the damn image show up at all?


Yeah I can see it, looks good...eggs and chives and asparagus and greens and cheese...

[Nobody]

Yeah I can see it, looks good...eggs and chives and asparagus and greens and cheese...

yay!

okay here's the past couple of days... in food, anyway...

http://lh4.google.com/image/randolph.croft/RXHju96r0oI/AAAAAAAAAdY/Oozy5EM1JdM/s288/DSCN0039.JPG

http://lh5.google.com/image/randolph.croft/RXHkBN6r0rI/AAAAAAAAAdw/m5o3JSauoUc/s288/DSCN0045.JPG

http://lh4.google.com/image/randolph.croft/RXHkF96r0sI/AAAAAAAAAd4/zJ6af3kKJHI/s288/DSCN0046.JPG

http://lh3.google.com/image/randolph.croft/RXHkKt6r0tI/AAAAAAAAAeA/pMRMVyHoibk/s288/DSCN0047.JPG

http://lh4.google.com/image/randolph.croft/RXHmj96r1BI/AAAAAAAAAgg/bfxX8F18UGk/s288/DSCN0092.JPG

http://lh6.google.com/image/randolph.croft/RXHmbd6r1AI/AAAAAAAAAgY/UN-JUaj3pQ4/s288/DSCN0091.JPG

http://lh5.google.com/image/randolph.croft/RXHmnN6r1CI/AAAAAAAAAgo/1lydqvjX-mM/s288/DSCN0093.JPG

[OGRipper]

Did you make this stuff or are you taking pictures in restaurants again?

[Nobody]

Did you make this stuff or are you taking pictures in restaurants again?

Anything on a blue background was me. White background, nope, restaurant.

I was pretty impressed with the shaved Mediterranean sausages...

I was helping out a 'real' chef and did some of the plating from scratch - others he corrected me on.

Man! was that flatiron steak the dope!

just wanted to update this post a bit...

[trailblazer]

i guess i better take a ride down to the Danforth....other side of town for me but that scoff looks yummy.

[Nobody]

Ever notice some of those 'taters you're cutting up that have been around the kitchen for a week or so have a greenish tinge under the skin?

Solanine.

Here's how it applies to Potatoes:

"Solanine occurs naturally in all nightshades, including tomatoes, capsicum [chile peppers, paprika, etc,] tobacco and eggplant, as well as plants from other species. However the most ingested solanine is from the consumption of potatoes.

"Potatoes naturally produce solanine and chaconine, a related glycoalkaloid, as a defense mechanism against insects, disease, and predators. Potato leaves and stems are naturally high in glycoalkaloids.

When potato tubers are exposed to light, they turn green and increase glycoalkaloid production. This is a natural defense to help prevent the uncovered tuber from being eaten. The green colour is from chlorophyll, and is itself harmless. However, it is an indication that increased level of solanine and chaconine may be present.

"Commercial varieties of potatoes are screened for solanine levels, and most have a solanine content of less than 0.2mg/g. However potatoes that have been exposed to light and started to green can show concentrations of 1mg/g or more. In these situations a single unpeeled potato can result in a dangerous dose.

Cleaning Up:

"Solanine and chaconine are present in potato shoots. In potato tubers 30–80% of the solanine develops in and under the skin and thus may be removed by peeling and removing the eyes.

"This is advisable if the tubers show green, but is not a guarantee of safety. Potatoes that show green under the skin should never be eaten. Potato greening strongly suggests solanine build-up although each process can occur without the other. A bitter taste in a potato may be a more reliable indicator of toxicity.

"Deep-frying potatoes at 170° C (306° F) will effectively lower glycoalkaloid levels, but microwaving is only somewhat effective and boiling is not.

What Solanine Poisoning can Do For You:

"Solanine poisoning is primarily displayed by gastrointestinal and neurological disorders. Symptoms include nausea, diarrhea, vomiting, stomach cramps, burning of the throat, heart arrhythmia, headache and dizziness. Hallucinations, loss of sensation, and paralysis, fever, jaundice, dilated pupils and hypothermia have been reported in more severe cases.

"In large quantities, solanine poisoning can cause death. One study suggests that doses of 2 to 5 mg per kilogram of body weight can cause toxic symptoms, and doses of 3 to 6 mg per kilogram of body weight can be fatal.

"Symptoms usually occur 8 to 12 hours after ingestion, but may occur as rapidly as 30 minutes after eating high-solanine foods.

Why I'm passing along this information:

Folks, I have upwards of 80 cookbooks, including the Larousse Gastronomique and the Escoffier, and a variety of other 'bibles' on cooking.

None make special reference to Solanine in Potatoes.

Several of my friends have used green potatoes. Yes, they were 'faintly' green and the green-ness disappeared after peeling.

Thing is, most people thought that the 'green potato' was 'unripe' - thus, leaving it to 'ripen' would get past this problem, or neutralize it. It's the reverse, so a perfectly good potato would turn green over time, not 'ripen'...

So, just toss them, 'k? Too many eyes? Chuck 'em. Don't keep peeling to remove the green - the green just lets you know that the solanine is LIKELY to be forming in it, and you can't guarantee where and how much.

Just sayin', s'all...

[Heidi]

Wow, thanks for the info - I've always wondered why some are green when I peel them.

[jdcamb]

My dad peels the green away. I have always been suspect of that. My mom used to throw them away. So I do too. Thanks for the info.

[Nobody]

My dad peels the green away. I have always been suspect of that. My mom used to throw them away. So I do too. Thanks for the info.

Yeah, to reiterate:

The 'green' is chlorophyll and only indicates excessive exposure to sunlight. That's it for the 'green' thingy. The same exposure to sunlight will most likely create solanine throughout the potato - which has NO color variance!

Green? Toss 'em!

and now for something completely different!

Caprese Salad part II

http://i102.photobucket.com/albums/m107/Nobody_Monkey/P1010420.jpg

[stosh]

Green? Toss 'em![/B]

and now for something completely different!

Caprese Salad part II

http://i102.photobucket.com/albums/m107/Nobody_Monkey/P1010420.jpg



My wife and I make that all the time. It's great for bringing to parties!

We usually use the sliced tomatoes on the bottom with a leaf of basil between the tomato and the mozzarella.
Fresh real deal Mozzarella is the key!
Drizzle with olive oil and some fresh crushed salt and black pepper.

[jdcamb]

I am so hooked up when it comes to fresh tomatoes and fresh mozzarella. I sometimes grate some Piave cheese on top of the salt and pepper.

[stosh]

I am so hooked up when it comes to fresh tomatoes and fresh mozzarella. I sometimes grate some Piave cheese on top of the salt and pepper.

Oh I forgot a main ingredient when we make ours - Prusciutto

[Yeti DHer]

NOBODY!!! It's been a damn long time since I've heard from ya... Good to see you're still visiting RM! I remember back in '00 or '01 I came down to visit you and we went to a real nice restraunt in SB and had filet mignon... I haven't had anything close to that since then!!!

[SkaredShtles]

Interesting... I've never seen nor heard of putting pepper on caprese. We usually do just mozzarella, tomato, basil, a bit of salt and some EVOO.

Edit: And Costco is now tempting me with *real* mozzarella di bufala imported from Italy... :rant:

[TreeSaw]

and now for something completely different!

Caprese Salad part II

http://i102.photobucket.com/albums/m107/Nobody_Monkey/P1010420.jpg

:drool: One of my personal favorites. Sometimes I get just toss some grape or cherry tomatos (generally I cut them in half) in a bowl with the small balls of mozzarella, some fresh basil leaves, EVOO, balsamic & cracked black pepper...SO good!!!

[Nobody]

:drool: One of my personal favorites. Sometimes I get just toss some grape or cherry tomatos (generally I cut them in half) in a bowl with the small balls of mozzarella, some fresh basil leaves, EVOO, balsamic & cracked black pepper...SO good!!!

y'mean, like this?

http://www.ridemonkey.com/mountain-bike-photos/data/500/350Caprese3.jpg

[Nobody]

NOBODY!!! It's been a damn long time since I've heard from ya... Good to see you're still visiting RM! I remember back in '00 or '01 I came down to visit you and we went to a real nice restraunt in SB and had filet mignon... I haven't had anything close to that since then!!!

Hey, Chris! I remember kinda egging you on about that back then. I think it was the Fish Enterprise, down near the waterfront.

Yep. There were some good times back then, no question!

[Nobody]

Interesting... I've never seen nor heard of putting pepper on caprese. We usually do just mozzarella, tomato, basil, a bit of salt and some EVOO.

Edit: And Costco is now tempting me with *real* mozzarella di bufala imported from Italy... :rant:

It's a Fusion Cuisine thingy.

Nothing gets across the Atlantic without some modification.

In the case of my latest version, I had WHITE balsamic vinegar!

Oy!

[TreeSaw]

y'mean, like this?

http://www.ridemonkey.com/mountain-bike-photos/data/500/350Caprese3.jpg

:drool: YUPPER!!! :thumb: One of my favorite summer meals. :thumb:

[SkaredShtles]

It's a Fusion Cuisine thingy.

Nothing gets across the Atlantic without some modification.

In the case of my latest version, I had WHITE balsamic vinegar!

Oy!
I have tried Balsamic on caprese but found it really overpowered the other ingredients. Although it *did* help the one time the tomatoes were crap. :D

[jdcamb]

I have tried Balsamic on caprese but found it really overpowered the other ingredients. Although it *did* help the one time the tomatoes were crap. :D

Pretty much why I use it lightly. I mean a tablespoon....

[Nobody]

...and White Balsamic has about 1/3rd the taste impact of regular Dark Balsamic...

and yeah, sometimes the tomatoes are crap - this is the Great White North, after all...

[geargrrl]

Do you make it yourself? I'm thinking of a black-bean refried bean thing, as opposed to the basic pinto bean...

Plus, I gotta develop my own salsa recipe. Up here, it's pretty pale stuff, i have to say.


Speaking of refried black beans, try them Yucatan style with a little lime juice in them.

[Nobody]

Pic in a minute...

...or 330 or so...

http://i102.photobucket.com/albums/m107/Nobody_Monkey/P1010513_1.jpg

Still writing it out for quantities, but here's the ingredients:

Cherry tomatoes, quartered and concasseed [seeded and de-watered]
Red onion, coarsely chopped
Basil, fresh, chiffonaded
Appledore Cheese, crumbled
Feta Cheese, small cubes
Nuts, Toasted - Pine nuts, almonds, walnuts, pecans, pepitas
scallions, chopped green ends only
Cucumber, de-moistured, coarsely cut.

Dressing:

Fig Balsami Vinegar
Honey
EVOO
Tablespoon of Deli Mustard.

Something like that...

[SkaredShtles]

Pretty much why I use it lightly. I mean a tablespoon....
If the tomatoes are good I wouldn't even think of using balsamic... but it does dress up tasteless tomatoes a bit.

[SkaredShtles]

Pic in a minute...
Longest minute EVAH! :p

[TreeSaw]

Longest minute EVAH! :p

:busted:

[Nobody]

Longest minute EVAH! :p

wanker.

[SkaredShtles]

wanker.
That looks awfully un-caprese-like. ;)

But it does look good. :drool:

[trailblazer]

nice.
i add sun dried tomatoes and swap out the feta for bufflatto mozz.
roasted pine nuts are key.
love the salad

[Nobody]

I had to do some basic research on this, so share and share alike! Enjoy!

In cooking, espagnole sauce is one of the mother sauces that are the basis of sauce-making in classic French cooking. Auguste Escoffier codified the recipe in the late 19th century, which is still followed today. Even though espagnole is the French word for Spanish, the sauce has little connection with Spanish cuisine. According to Louis Diat, the creator of vichyssoise [chilled potato soup, btw] and the author of the classic Gourmet's Basic French Cookbook: "There is a story that explains why the most important basic brown sauce in French cuisine is called sauce espagnole, or Spanish sauce. According to the story, the Spanish cooks of Louis XIII's bride, Anne, helped to prepare their wedding feast, and insisted upon improving the rich brown sauce of France with Spanish tomatoes. This new sauce was an instant success, and was gratefully named in honor of its creators."

The basic method of making espagnole is to prepare a very dark brown roux, to which are added several gallons of veal stock or water, along with 20 or 30 pounds of browned bones, pieces of beef, many pounds of vegetables, and various seasonings. This blend is allowe