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Originally Posted By hootch13:
Originally Posted By douglasmorris99:
Originally Posted By hootch13:
I'm cooking prime rib for Christmas for 7 people. anyone have a simple, idiot-proof recipe w/ temps and cook times? how much meat should i get? internal temp? cooking tips? thanks in advance. anyone? 
come on speak up... all ye all ye orphans free!!! 
please try page 63, 64, 65, 46, 51, and 8 if your answers aren't there, come on back and ask THE Chef... Chef 
ETA not sure I broached this in the past, in using a boneless prime rib...dependent on your eaters, large small etc. a good measure for cooking shrinkage and having enough food so everyone is fed is 10 oz of raw meat per person minimum 7 ppl, 70oz/16=10.5lbs bigger eaters up to 14 oz but doubt most will eat more than that in balanceing between big and small eaters if your whole family can kill 18oz Tbone for appitizers, I would take them to the Golden Corral and call it a day. 
thanks for the help. great thread, BTW. you need an index Index? Like this one? |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Some help if you please Chef..
I make my kids (13yr old daughter and 7 yr old son) lunch every day. They do not like sandwiches or wraps so I try to make noodles/rice etc but I'm running out of ideas. Any help? They are not picky kids so bring it on. Thanks in advance.. 
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Originally Posted By Skunkum:
When making hollandaise is it cheating to use a blender or is it "taking advantage of technological advances?" not at all.. matter of fact, in using Hot Gee, you can cook the eggs and add gee at the same time...
works but doesnt hold overnight, as it has a tendency to break... 
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By goatkisser:
Some help if you please Chef.. I make my kids (13yr old daughter and 7 yr old son) lunch every day. They do not like sandwiches or wraps so I try to make noodles/rice etc but I'm running out of ideas. Any help? They are not picky kids so bring it on. Thanks in advance.. I will check the files and see what I see.. remember Chef raised several kids.... status quo was... Dont like it, dont eat it..get hungry later, it will be here waitin for Ya's
but I will come up with some different stuff,,presentation has a lot to do to avoid boring food,
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By Ammon:
Thanks for the pumpkin info chef! you are welcome!! thanks for stoppin by.
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By Zhukov:
I have a quick recipe for the canned tuna deal: Mediterranean Tuna MeltIngredients· 3 (6 oz) cans of tuna, drained and flaked
· 1 (9 oz) box of frozen artichoke hearts, thawed,drained, and chopped
· ½ small red onion, chopped fine
· ½ cup mayonnaise
· 1 Tbsp lemon juice
· Salt and pepper
· 1 (24 in) baguette
· 2 large ripe tomatoes, sliced thin
· 8 slices provolone cheese
Directions1. Adjust oven rack to upper-middle position (about8”from broiler element).
2. Combine tuna, artichokes, onion, mayonnaise, andlemon juice in a bowl. Season with salt and pepper.
3. Broil sliced open bread on a baking sheet untilgolden, about 2 minutes.
4. Spoon tuna mixture on bread, then top withtomato slices and provolone.
5. Return to broiler until cheese is golden brown,about 5 minutes.
nice recipe, thanks for joining in...In my preparation as a evil survivalist/militiaman/granola munching libertarian/prepper, what ever the current nomenclature is I have dreaded the thought of eating tuna, I cannot abide the taste of it. Dislike is too soft a word. I know it is fairly neutral in its preparation with other food stuffs, but it is tuna...  ..so, there are a few dozen cans in the larder and I take it to my kids house when visiting to rotate it out of stores as I Never open a can of tuna for lunch....
YUCK Sardines on the other hand 
CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By tlee_20:
so we had our company christmas party tonight and i totally won a Ninja Master Prep setup. and broke your camera as well I assume? CONGRATS
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99:
Originally Posted By tlee_20:
so we had our company christmas party tonight and i totally won a Ninja Master Prep setup. and broke your camera as well I assume? CONGRATSi guess i will break out the camera tonight and take a pic of it and the new knives as well..
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PSN ID- tlee_20
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pizza looks great Originally Posted By superlazy: Chef you rock!!!! Thought you may enjoy a few pics For a late lunch your beer cheese soup!!! Wife and kids loved it!!!!!! No bock so she used my winter ale i like. still loved it!!!!! http://img.photobucket.com/albums/v609/superlazy/cheesesoup.jpg I personally not a soup guy but they loved it!!!!! dinner http://img.photobucket.com/albums/v609/superlazy/oven.jpg http://img.photobucket.com/albums/v609/superlazy/cut.jpg |
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Proud Member of "Ranstad's Militia"...The Fantastic Bastards
NRA Life Member
Garand Collectors Assc.
Μολὼν λάβε
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Originally Posted By hootch13:
so i asked the butcher guy for a "four rib roast" and i got 11.3 pounds of cow  . that seems like WAY too much. thoughts??thats about 8-12 oz slices in a restaurant slices bone on, bone off, bone on bone off etc.. but thats not that much over whats needed for 7 people and GREAT hot roast beef sandwiches for a meall or two. OR you can slice off a 3 or 4 6oz steaks for grilling OR 2 8oz for same  you gots plenty of options..
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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fighting communists since 1969
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Originally Posted By superlazy:
Baked clams? Haven't had them in years! as a child we moved from the Eastern Seaboard to the mid west for a time at one point Mother flew back east for a visit with her parents. upon her return, she came off the plane carrying a paper bag and her purse, she had carried 2 doz large clams in her arms for the better part of the day so she could make us stuffed clams on her return
being in the mid west in the 60's fresh seafood consisted of river cat and the occasional bass from a neighbors fishing expedition, not much, and limited back then but at least we knew where it came from who handled it and where it had been
my favorite stuffed Clams (this same recipe will make clams casino if you leave out the bread crumbs) Ingredients * 24 large clams * 2 tablespoons olive oil * 1 tablespoon butter * 1/2 cup minced onion * 1/4 cup chopped green bell pepper * 2 cloves garlic, minced * 1 cup dried bread crumbs * 4 slices bacon * 1/2 teaspoon dried oregano * 2 tablespoons grated Parmesan cheese * 2 teaspoons dried parsley * 1/4 teaspoon paprika * 2 tablespoons olive oil * 2-3 hearty dashes of Tabasco per clam Directions 1. In a small skillet, cook bacon until crisp over medium heat. Crumble, and set aside. 2. Wash clams. Place on a baking sheet. Heat in a preheated 350 degree F (175 degree C) oven for 1 to 2 minutes, or until clams open. Discard any that do not open. Remove meat from shells. Chop, and set aside. 3. Add 2 tablespoons oil and butter to a small skillet, and place pan over medium heat. Add onion, pepper, and garlic; saute until tender. Remove from heat, and cool. 4. In a medium bowl, combine bread crumbs, bacon, oregano, cheese, sauteed vegetables, and chopped clams. Mix well. Fill clam shells with mixture, and place on baking sheet. Sprinkle with parsley and paprika. Drizzle with olive oil. 5. Bake at 450 degrees F (230 degrees C) for 7 minutes. Serve. for clams casino, top with Hollandaise sauce and brown a few minutes under a broiler OR with a torch. baked stuffed clams if you use Canned clams Ingredients * 1 tablespoon olive oil * 1 onion, chopped * 1 med bell pepper chopped * 3 cloves garlic, minced * 1/2lb minced clams,canned with juice(you may need a small bottle of clam juice from the grocer) * 1 teaspoon thyme * 1 teaspoon oregano * 1 egg, beaten * 1/2 cup seasoned bread crumbs(more or less depending on how wet or dry you like it. * 2 tablespoons melted butter 12 2 oz ramekins or if you bought shells, BOILED clam shells(yes boil the shells first and throw the water in your garden after it cools) Directions 1. Preheat oven to 375 degrees F (190 degrees C). 2. Heat olive oil in a saucepan over medium heat. Cook onion in heated oil for 2 to 3 minutes. Add garlic and cook for 1 to 2 minutes more, making sure not to brown the garlic. Stir in the clams, thyme, and oregano. Remove from heat and stir in the beaten egg. Once combined, mix in breadcrumbs and spoon mixture into 4 ramekins; arrange on a baking sheet. Drizzle butter over each ramekin or shell 3. Bake in preheated oven for 15 minutes. and of course, adventurers all of us.. a CLAM BAKE is a great way to have a party with friends and family, and good knowledge if SHTF on what to do in cooking for many with out a pot. Ingredients * 20 small (1 pound) lobsters * 20 pounds clams in shell, scrubbed * 10 pounds mussels, cleaned and debearded * 10 pounds cod * 20 white potatoes * 20 sweet potatoes * 20 ears fresh corn * 5 pounds bratwurst * 5 pounds hot dogs * 5 pounds pork sausage * 3 pounds sweet onions Directions 1. At the beach dig a hole in the sand with the approximate proportions: width = 2 feet, length = 4 feet, depth = 1-1/2 feet. Line the hole with stones from the beach. Build a fire inside of the hole and cover with rocks from the beach. Heat the stones for 2 to 3 hours. 2. Remove coals and/or embers from the hole. Arrange hot stones evenly across the bottom of the hole. Place fresh 1/2 bushel seaweed (wet) on top of the hot stones. 3. Working quickly layer the food on top of the seaweed, the food should be layered evenly on top of each other in the following order: clams, mussels, fish, sausage, hotdogs (wrapped in cheesecloth), onions, potatoes (white and sweet), corn, and finally lobsters. 4. Cover food with a clean, wet cloth. Place remaining seaweed on top of cloth. 5. Cover entire hole of food with a wet tarpaulin, sealing the steam created by the hot stones and seaweed in. Allow a very small amount of steam to escape to relieve pressure. Let bake cook for 1 or more hours. The bake is completed when the potatoes are soft. ..there is a full series of pictures and instructions in the thread from Matt45 on a hog bake he did in the Washington Home Town Forum as well..check the index for that one. hope that sets your sea farin heart to rest a bit CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
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Ok, went Pheasant hunting yesterday (for the first time, what a hoot)
and I now have pheasant breasts. I looked in the index and checked and all the recipes are for whole birds. What do you have for pheasant breasts? I'm thinking of doing it like a veal scallop, but have no idea what sauce? but I'm open to anything. thanks |
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Originally Posted By Feral:
Hola Chef, Got any recipes for ham salad? I was thinking of maybe cooking a ham this weekend and perhaps making some ham salad with the leftovers. (The finely ground sort for making sandwiches.) Got any other ideas on using up ham leftovers? (We seem to have a lot of ham in the freezer, imagine that. ) Got plenty of ham-and-bean soup already froze up.
TIA. ham and eggs ham sammich's ham salad ham and beans ham and potatos ham and cheese Bar b Que ham baked ham fried ham Moon over my hammy
a ham spread or ham salad, seemingly has lost popularity today as it was rather popular up to the late 70's then phffttt gone. a simple tasty recipe I like is again something from my Mom Ingredients * 1 pound cooked ham * 1/3 cup chopped onions * 2 teaspoons dill pickle relish * 1 teaspoon prepared mustard * 1/4 cup creamy salad dressing (e.g. Miracle Whip) or mayo * 2tsp of stone ground mustard Directions 1. Cut up ham to put into food processor, grind on pulse until very coarse. Add the onion and dill pickle relish close to the end of this stage. Put into mixing bowl and add mustard and creamy salad dressing; mix well. you can also sub or add 1/4 cup bell pepper, (be sure to get all the inside membrane cut out, it will get bitter) Olives for the relish 1/2 as much celery with 1/2 the onion etc you can also dice up ham and toss it into MUFFINS for a great breakfast muffin using a basic muffin recipe, Ingredients * 2 cups all-purpose flour or Corn Flour * 1/4 cup sugar * 2 teaspoons baking powder * 1 teaspoon salt * 1/4 teaspoon pepper * 6 eggs * 1 cup milk * 1/2 pound cubed fully cooked ham * 1/2 pound Cheddar cheese, diced or shredded * 1/2 pound sliced bacon, cooked and crumbled * 1 small onion, finely chopped Directions 1. In a bowl, combine the flour, sugar, baking powder, salt and pepper. Beat eggs and milk; stir into dry ingredients until well mixed. Stir in ham, cheese, bacon and onion. Fill well-greased muffin cups three-fourths full. Bake at 350 degrees F for 45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack. you can also make Croquettes Ingredients * 1 tablespoon butter * 1/2 cup onion, chopped * 3 medium green onions, chopped * 1/2 teaspoon garlic powder * 1 (16 ounce) package sliced honey ham, finely chopped * 1 1/2 cups shredded Cheddar cheese * 3 cups dried breadcrumbs, divided * salt and pepper to taste * 4 eggs * 2 cups oil for frying * 1/8 cup water Directions 1. Melt butter in a large skillet over medium heat. Stir in onion, green onions, and garlic; cook until tender, about 10 minutes. 2. Transfer contents of skillet to a large bowl. Stir in ham, Cheddar cheese, and 1 1/2 cups of bread crumbs. Beat 3 eggs; stir into ham mixture. Sprinkle with salt and pepper. Using your hands, make golf ball-size balls out of the ham mixture. 3. Heat vegetable oil in a large skillet over medium heat. Spread remaining bread crumbs onto a plate. In a large bowl, beat 1 egg; stir in water. Dip balls into egg mixture, and roll in bread crumbs. Place balls in hot oil being careful not to crowd. Fry until golden brown. Remove to paper towels to soak up grease. or a Ham and Potato casserole Ingredients * 2 cups potatoes, cubed * 2 cups cooked ham, cubed * 1 (15.25 ounce) can whole kernel corn, drained * 1/4 cup finely minced fresh parsley * 1/4 cup butter * 1 tablespoon chopped onions * 1/3 cup all-purpose flour * 1 3/4 cups milk * 1/8 teaspoon ground black pepper * 4 ounces processed cheese food, shredded Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool. 3. Combine potatoes, ham, corn and parsley; set aside. In a saucepan saute onion in butter for 2 minutes, stir in flour until blended well. Gradually add milk and pepper. Bring to a boil. Cook and stir for 2 minutes. Remove from heat and pour over the ham mixture. Stir to mix well. 4. Pour into greased 11x7 baking dish. Cover and bake for 25 minutes. Uncover, sprinkle with cheese and bake 5 to 10 minutes longer until cheese melts. and then there is the great musical styling of Ham-boning
CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99:
a ham spread or ham salad, seemingly has lost popularity today as it was rather popular up to the late 70's then phffttt gone. a simple tasty recipe I like is again something from my Mom Ingredients * 1 pound cooked ham * 1/3 cup chopped onions * 2 teaspoons dill pickle relish * 1 teaspoon prepared mustard * 1/4 cup creamy salad dressing (e.g. Miracle Whip) or mayo * 2tsp of stone ground mustard Directions 1. Cut up ham to put into food processor, grind on pulse until very coarse. Add the onion and dill pickle relish close to the end of this stage. Put into mixing bowl and add mustard and creamy salad dressing; mix well. you can also sub or add 1/4 cup bell pepper, (be sure to get all the inside membrane cut out, it will get bitter) Olives for the relish 1/2 as much celery with 1/2 the onion etc Thanks, Chef. That is exactly what I was looking for. I like all the other suggestions too. Will give each a try. |
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I am so glad i found this thread!
There is a place in Buckhead that has the best mussels i have ever eaten steamed mussels tarantina would you have any idea what kind of sauce this is and how i can replicate it? me and my wife love them i have never made any kind of mussels so i am not sure what kind to get or what to steam them in. I know it is asking a lot but if you could help at all it would mean a lot for me to be able to surprise her with them. Thanks for any help! ETA: even just suggestions for the sauce to steam them in would be great. |
Only two defining forces have ever offered to die for you: 1. Jesus Christ 2. The American GI, One died for your soul, the other for your freedom".
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Hi Chef,
Can you explain the secret behind making really crispy fried chicken? As it stands, my home prepared chicken comes out tender with a thin, soft skin that's barely crunchy. It tastes alright but it’s not like the stuff they serve in restaurants which has a much thicker layer of crispyness. How can I duplicate that?. My current prep includes a dip in egg wash followed by a few shakes in a sack full of flour and spices. Then into medium/hot wok for a few minutes. I’ve tried frying hotter and longer but that just burns it up and dries it out. I also tried cornmeal once instead of flour, that was interesting but not quite right either. I'm stumped. |
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Originally Posted By BeRzErKaS:
Hi Chef, Can you explain the secret behind making really crispy fried chicken? As it stands, my home prepared chicken comes out tender with a thin, soft skin that's barely crunchy. It tastes alright but it’s not like the stuff they serve in restaurants which has a much thicker layer of crispyness. How can I duplicate that?. My current prep includes a dip in egg wash followed by a few shakes in a sack full of flour and spices. Then into medium/hot wok for a few minutes. I’ve tried frying hotter and longer but that just burns it up and dries it out. I also tried cornmeal once instead of flour, that was interesting but not quite right either. I'm stumped. good question and thanks for stopping by and asking the fried chicken in restaurants is usually a pre seasoned breading or batter that has some additives that help to crisp it up a bit..there is a couple of brands at your local grocery does the same thing. temperature of course is tantamount to crisp fried foods 350 to 360 average, and Deep fat frying, now if you have a Fry Daddy or are brave enough to have a large pot of hot oil on your stove top, that too will make a difference. you can TRY some crushed cornflakes in your sack of stuff, and double coat it, egg, flour, egg, flour, fry, you should get a crispier product
thank you! CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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fighting communists since 1969
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Originally Posted By KJCA3:
I am so glad i found this thread! There is a place in Buckhead that has the best mussels i have ever eaten steamed mussels tarantina would you have any idea what kind of sauce this is and how i can replicate it? me and my wife love them i have never made any kind of mussels so i am not sure what kind to get or what to steam them in. I know it is asking a lot but if you could help at all it would mean a lot for me to be able to surprise her with them. Thanks for any help! I am going to make some assumptions to avoid spending time translating FrancoTaliglish into a common tongue
Steamed mussels take very little to imprint flavor on these tender little fish's. Ingredients * 2 tablespoons butter * 1/4 cup shallots, minced * 3/4 cup dry white wine * 3 pounds mussels, cleaned and debearded * 1/2 cup chopped fresh parsley * ground black pepper to taste Directions 1. In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.Raise the heat to Medium High, wait a minute or two so the pot gets HOT 2. Pour in wine and mussels. steam mussels until shells open, about 4 minutes. remove top, pour wine in to steaming pot and allow the wine to cook off about a minute 3. Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately. to do what I suspect is your favored recipe here is the following adaption Ingredients * 2 tablespoons butter * 1/4 cup shallots, minced *1/4 cup crushed Roasted Garlic *1/4 cup Crushed cooked roma or pomodoro tomatoes(pompdoros are an heirloom tomato and not pretty but very tasty) *2 Tlbs minced Italian Red Peppers(you can add crushed red pepper, but the bottled red peppers are best) * 3/4 cup dry white wine * 3 pounds mussels, cleaned and debearded * 1/2 cup chopped fresh parsley * ground black pepper to taste Directions 1. In a medium stock pot, heat butter over medium heat. Add shallots and Peppers and saute until translucent add roasted garlic and tomoatoe and cook a few minutes until the Garlic peaks enough to smell. Raise the heat to Medium High, wait a minute or two so the pot gets HOT 2. Pour in the mussels; place lid on the pot and steam mussels until shells open, about 4 minutes, remove top, pour wine in to steaming pot and allow the wine to cook off about a minute.. 3. Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately. Hope that gets you close CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99:
Originally Posted By KJCA3:
I am so glad i found this thread! There is a place in Buckhead that has the best mussels i have ever eaten steamed mussels tarantina would you have any idea what kind of sauce this is and how i can replicate it? me and my wife love them i have never made any kind of mussels so i am not sure what kind to get or what to steam them in. I know it is asking a lot but if you could help at all it would mean a lot for me to be able to surprise her with them. Thanks for any help! I am going to make some assumptions to avoid spending time translating FrancoTaliglish into a common tongue
Steamed mussels take very little to imprint flavor on these tender little fish's. Ingredients * 2 tablespoons butter * 1/4 cup shallots, minced * 3/4 cup dry white wine * 3 pounds mussels, cleaned and debearded * 1/2 cup chopped fresh parsley * ground black pepper to taste Directions 1. In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.Raise the heat to Medium High, wait a minute or two so the pot gets HOT 2. Pour in wine and mussels. steam mussels until shells open, about 4 minutes. remove top, pour wine in to steaming pot and allow the wine to cook off about a minute 3. Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately. to do what I suspect is your favored recipe here is the following adaption Ingredients * 2 tablespoons butter * 1/4 cup shallots, minced *1/4 cup crushed Roasted Garlic *1/4 cup Crushed cooked roma or pomodoro tomatoes(pompdoros are an heirloom tomato and not pretty but very tasty) *2 Tlbs minced Italian Red Peppers(you can add crushed red pepper, but the bottled red peppers are best) * 3/4 cup dry white wine * 3 pounds mussels, cleaned and debearded * 1/2 cup chopped fresh parsley * ground black pepper to taste Directions 1. In a medium stock pot, heat butter over medium heat. Add shallots and Peppers and saute until translucent add roasted garlic and tomoatoe and cook a few minutes until the Garlic peaks enough to smell. Raise the heat to Medium High, wait a minute or two so the pot gets HOT 2. Pour in the mussels; place lid on the pot and steam mussels until shells open, about 4 minutes, remove top, pour wine in to steaming pot and allow the wine to cook off about a minute.. 3. Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately. Hope that gets you close CHEF Thank you! Our anniversary is next month and i wanted to surprise her thank you for your help! |
Only two defining forces have ever offered to die for you: 1. Jesus Christ 2. The American GI, One died for your soul, the other for your freedom".
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Originally Posted By BozemanMT:
ohhhhhhhhhhhhhhhhhhhh, I'm feeling left out 
what happened to my pheasant breasts? you should feel left out..I am mad at Colorado..Colorado Springs particularly..not your fault, but, YOU must suffer the consequences.
sorry got side tracked...and had 2 others come in while answering Ferals question and you got bumped above the answer...
braised pheasant Piquant Ingredients * 2 pheasant breasts, rinsed, patted dry * 2 teaspoons salt * 1/4 teaspoon pepper * 1/4 cup all-purpose flour for dredging * 1/4 cup butter * 1 clove garlic, minced * 1/4 cup lemon juice * 1 (10.5 ounce) can condensed beef broth * 1 1/4 cups water Directions 1. Season pheasant with salt and pepper. Dredge in flour, and shake off excess. 2. Melt butter in a large, heavy skillet or Dutch oven over medium-high heat. Sear pheasant pieces until well browned. Stir in garlic, and cook for a few seconds until fragrant. Pour in lemon juice, beef broth, and water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the pheasant is tender, about 1 hour. Pheasant Chassaur Ingredients * 1 (.5 ounce) package dried forest mushroom blend * 1 (.5 ounce) package dried shiitake mushrooms * 2 tablespoons olive oil * 1 pheasant - deboned, skinned and cut into small chunks * 1 1/2 teaspoons minced garlic * 1 teaspoon dried basil * 2 tablespoons butter * 1/4 cup finely chopped shallots * 1 portobello mushroom cap, chopped * 3 tablespoons sliced oil-packed sun-dried tomatoes * 2 tablespoons arrowroot powder * salt to taste Directions 1. In a small bowl, reconstitute dried mushrooms in water according to package instructions. Drain, and reserve the water. Chop reconstituted mushrooms into small pieces. 2. Heat olive oil in a large heavy skillet over medium heat. Saute pheasant meat with garlic and basil until lightly browned. Remove meat from pan with a slotted spoon, and set aside. Add butter to oil in skillet. Saute shallots, reconstituted mushrooms and portobello mushroom until golden brown. Stir in sun-dried tomatoes, and all but 1/4 cup of the mushroom soaking water. Dissolve arrowroot powder in water, and stir into mushroom mixture. Return pheasant meat to skillet, and simmer 30 minutes. Pheasant breasts with Cider and Blueberries Ingredients * 4 pheasant breasts, bones removed * 6 tablespoons butter plus 2 tablespoons * 4 shallots, finely chopped * 1/2 cup cider vinegar * 2 medium tart apples, such as Granny Smith, peeled and thinly sliced * 1 cup chicken stock * 1/4 cup cream *1/4 cup blueberries Directions Preheat oven to 350 degrees F. Pound breasts lightly with meat mallet to a consistent thickness. Season well with salt and pepper. In a 10 inch to 12inch saute pan, heat butter over medium heat until foam subsides. Add pheasant breasts, skin down, and cook until golden brown, about 8 to 10 minutes. Place pan in oven 8 to 10 minutes. Remove pan from oven and breasts from pan. Add shallots to pan and stir. Cook over medium heat until softened, about 4 to 5 minutes. Add cider vinegar and apples and cook until vinegar dissipates by half. Add stock and cream and bring to a boil. Return pheasant breasts to pan, and cook until sauce is reduced by half toss in berries, finish Seasoning with salt and pepper and serve immediately. Spoon sauce over the breasts hope that gives you some ideas. as an aside, A tasty, suprising relish to add to any game birds is the following 1 cp Berries, blue, black, rasp, all mixed or each kind alone 2 tbls MINCED Vidallia or other sweet onion. 3 tbls Sugar 3 TSP cider vinegar. toss, set for 3 hours and serve with and game bird, broiled, sauted, stewed, etc.. CHEF . |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By BozemanMT:
thanks why do you have to use dried mushrooms in the 2nd recipe? Can't you use fresh???? and why do you hate Colorado springs? I mean, i do too, but I'm wondering what your story is? Colorado springs is well over a 100 miles from me. End of the earth. You can use fresh of course, the wild mushrooms tend to be found dried more often then fresh in common markets, usually have to go to Asian markets for fresh wild edibles. I Lived in Monument with my last wife several years ago, we had a 15 acre ranch with goats, chickens and children. nothing against it I ran 2 hotels there for a couple of years,,that ended badly but, thats another story . I was making jest at missing your post .
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99:
Pheasant breasts with Cider and Blueberries Ingredients * 4 pheasant breasts, bones removed * 6 tablespoons butter plus 2 tablespoons * 4 shallots, finely chopped * 1/2 cup cider vinegar * 2 medium tart apples, such as Granny Smith, peeled and thinly sliced * 1 cup chicken stock * 1/4 cup cream *1/4 cup blueberries Directions Preheat oven to 350 degrees F. Pound breasts lightly with meat mallet to a consistent thickness. Season well with salt and pepper. In a 10 inch to 12inch saute pan, heat butter over medium heat until foam subsides. Add pheasant breasts, skin down, and cook until golden brown, about 8 to 10 minutes. Place pan in oven 8 to 10 minutes. Remove pan from oven and breasts from pan. Add shallots to pan and stir. Cook over medium heat until softened, about 4 to 5 minutes. Add cider vinegar and apples and cook until vinegar dissipates by half. Add stock and cream and bring to a boil. Return pheasant breasts to pan, and cook until sauce is reduced by half toss in berries, finish Seasoning with salt and pepper and serve immediately. Spoon sauce over the breasts . well, we just did that recipe and it was excellent, truly excellent a nice mix of flavors that all complement each other. thanks Although I''m positive that was by far the most expensive dish of the year when you consider the acquisition costs of the pheasants. |
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Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
Pheasant breasts with Cider and Blueberries Ingredients * 4 pheasant breasts, bones removed * 6 tablespoons butter plus 2 tablespoons * 4 shallots, finely chopped * 1/2 cup cider vinegar * 2 medium tart apples, such as Granny Smith, peeled and thinly sliced * 1 cup chicken stock * 1/4 cup cream *1/4 cup blueberries Directions Preheat oven to 350 degrees F. Pound breasts lightly with meat mallet to a consistent thickness. Season well with salt and pepper. In a 10 inch to 12inch saute pan, heat butter over medium heat until foam subsides. Add pheasant breasts, skin down, and cook until golden brown, about 8 to 10 minutes. Place pan in oven 8 to 10 minutes. Remove pan from oven and breasts from pan. Add shallots to pan and stir. Cook over medium heat until softened, about 4 to 5 minutes. Add cider vinegar and apples and cook until vinegar dissipates by half. Add stock and cream and bring to a boil. Return pheasant breasts to pan, and cook until sauce is reduced by half toss in berries, finish Seasoning with salt and pepper and serve immediately. Spoon sauce over the breasts . well, we just did that recipe and it was excellent, truly excellent a nice mix of flavors that all complement each other. thanks Although I''m positive that was by far the most expensive dish of the year when you consider the acquisition costs of the pheasants. Great glad you enjoyed it and thanks for the feedback, always appreciated.. Cost of hunting I am starting to think it has something to do to stop the hunters..let Bambi and Thumper really have free reign and see how long that lasts, they tried that in Florida 40 years ago and had starvin Bambis eating grandma's daffodils and dropin dead from starvation in the streets. now, if your traveling to India to take Sika on the hoof or Israel for those mini deer they have or traveling from Colorado to Ontario to hunt Moose,,then you're on your own.
Chef |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By BozemanMT:
Chef!!!!!!!!!!!!!!!!!!!!!!!!!! Halp!!!!!!!!!!!!!!!!!!!!!!!! I need some rice pudding help. Make the rice, it tastes like rice should taste when done) mix in the cream, egg yolks, etc and and put in the fridge to cool down. take out a few hours later and the rice is chewy/hard/icky. WTF is my wife doing wrong? tried with both short grain and medium grain. thanks are you not cooking the rice pudding? |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By harleyms:
I'm getting ready to order some (20-30lbs) dried beans again and was thinking about adding a couple pounds of black eyed peas and split green peas to the order as I've never tried either. Any particularly tasty uses for these that you could share? eta. I see they also have lentils...is it sad that up until now I thought a lentil was a pasta type  I will try to work something up this weekend...in the midst of a project |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
Chef!!!!!!!!!!!!!!!!!!!!!!!!!! Halp!!!!!!!!!!!!!!!!!!!!!!!! I need some rice pudding help. Make the rice, it tastes like rice should taste when done) mix in the cream, egg yolks, etc and and put in the fridge to cool down. take out a few hours later and the rice is chewy/hard/icky. WTF is my wife doing wrong? tried with both short grain and medium grain. thanks are you not cooking the rice pudding? directions say (paraphrased) milk and cream, heated mix in rice cook rice til soft beat egg yolks and sugar til creamy, mix in the rice return to heat for 5 minutes til starts to thicken, do not overheat. cool rapidly end at the point it's hot, it's great but the time you eat it a few hours later it's chewy/sticky (it's still great, but the texture seems wrong, like old rice) |
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Originally Posted By douglasmorris99:
1981 The USDA announced that ketchup could be counted as a vegetable in the school lunch program. 1995 Tan M&Ms are replaced by the new blue M&Ms. The tan ones originally replaced violet M&Ms in 1949. Frederick Henry Harvey was an American restaurateur who operated a chain of restaurants called the 'Harvey House,' and a series of railroad dining cars and hotels. The restaurants were established along the route of the Atchison, Topeka and Santa Fe Railroad, and were staffed by 'Harvey Girls', who over the years numbered in the thousands. Will Rogers said Harvey 'kept the West in food and wives.' There is a Harvey House restaurant in the restored Union Station in Kansas City MO. I don't know whether it is a continuation of the old restaurants, or if someone just uses the name...but they do push the history of the name. |
The plane takes off, 0.999bar = 1, and a set of four fair coin flips has a 15/16 probability of including at least one tail.
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Originally Posted By 1GUNRUNNER:
You got any secrets for Hot and Sour soup? "hot and sour soup"? Actually, it is a generic descriptive name for a soup that is both spicy and sour at the same time. For example, tom yam is a Thai-styled hot and sour soup but because of the widespread popularity of the Chinese version, it has become synonymous with it. The Chinese version started out as a common family soup from the Sichuan (Szechuan) province in China. Hot and Sour Soup warms the stomach and preps the palate for the food coming after. It also helps cut down the greasiness of a meal and aids digestion. It makes a great appetizer as the palate is stimulated or awakened by its spiciness and sourness. The slightly thickened consistency adds to its charm. The soup can be complicated or simple. It can be extravagant or common. It all depends on the ingredients used. Common ingredients include tofu, meat strips, bamboo shoot, carrot and egg. it is best not to use water to make hot and sour soup. This might not seem like a secret and though at times it may be the only way to begin a soup, but it makes YARDS of difference in the end game. You can make a chicken or vegetable stock or buy ready-made ones or stock cubes. If only water is used, there isn't enough time for the ingredients to impart any flavor to the soup. This is the major cause of soup being bland. Do not use cheap white vinegar to make this soup, just a big mistake, use one of the upper teir, known name brand vinigar for hot food processing and the cheap stuff for your coffee maker. ice vinegar is preferred and I like the dark ones because it adds a tinge of sweetness. Do not overcook the vinegar by adding it too early in the cooking process. Overcooking dulls the sharpness of the vinegar. Best to add it to the serving bowl then pour the boiling hot soup into the bowl to blend the two flavors in thickening, sequence is important. Soup thickening requires constant stirring to prevent lumping. If egg was added first, you wouldn't be able to create visible streaks. It would be too broken and also overcooked. To create nice egg streaks, guide the egg into the soup with a fork or a pair of chopsticks instead of pouring free hand. You can stream the egg in a circular motion over the soup. Let it stand for a while to set. Then, gently stir the soup to create the streaks. You do not have to maintain a constant stream of beaten egg. You can stop pouring or streaming. Some people add the egg one spoonful at a time. Do that if you want more control but do turn off the heat first. There are no exact amount with using cornstarch. Adjust the amount of cornstarch mixture needed. If in doubt, add less and check. It is easier to add more cornstarch mixture to soup then thinning down a too thick stock. the stock MUST be at a roiling boil when adding your thickening agent to avoid lumping or globules like Big Tapioca ending in a bowl of soup. a Recipe out of literally 100's Hot and Sour Soup 4 dried Chinese mushrooms 16 ounces Chinese bean curd, well drained 1/2 cup canned bamboo shoots, drained 4 cups Chinese Chicken Stock 1 teaspoon salt 1 tablespoon soy sauce 4 ounces ground pork, cut into thin slices about 2 inches long 1/4 teaspoon white pepper 2 tablespoons rice wine vinegar 2 tablespoons cornstarch mixed with 3 tablespoons water 1 egg, beaten 2 teaspoons sesame-seed oil 1 green onion, sliced Cover the mushrooms in a small bowl with warm water. Let them soak for 30 minutes to soften. Strain mushroom liquid and reserve. Cut the mushrooms into 1/4-inch slices; set aside. Slice bean curd and bamboo shoots into 1/4inch slices and set aside. Place the chicken stock in a large pot. Add the salt, soy sauce, mushroom liquid, mushrooms, bamboo shoots, and ground pork. Bring to a boil, then lower heat and simmer soup for 3 minutes. Add the white pepper, vinegar, and bean curd. Return soup to a boil. Give the cornstarch mixture a stir, then add to soup, followed by the beaten egg, while stirring gently. Remove the heat from the heat. Add the sesame oil and sprinkle soup with green onions to serve. |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By KS_Physicist:
Originally Posted By douglasmorris99:
1981 The USDA announced that ketchup could be counted as a vegetable in the school lunch program. 1995 Tan M&Ms are replaced by the new blue M&Ms. The tan ones originally replaced violet M&Ms in 1949. Frederick Henry Harvey was an American restaurateur who operated a chain of restaurants called the 'Harvey House,' and a series of railroad dining cars and hotels. The restaurants were established along the route of the Atchison, Topeka and Santa Fe Railroad, and were staffed by 'Harvey Girls', who over the years numbered in the thousands. Will Rogers said Harvey 'kept the West in food and wives.' There is a Harvey House restaurant in the restored Union Station in Kansas City MO. I don't know whether it is a continuation of the old restaurants, or if someone just uses the name...but they do push the history of the name. kool thanks for the update. Chef |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
Chef!!!!!!!!!!!!!!!!!!!!!!!!!! Halp!!!!!!!!!!!!!!!!!!!!!!!! I need some rice pudding help. Make the rice, it tastes like rice should taste when done) mix in the cream, egg yolks, etc and and put in the fridge to cool down. take out a few hours later and the rice is chewy/hard/icky. WTF is my wife doing wrong? 
tried with both short grain and medium grain. thanks are you not cooking the rice pudding? directions say (paraphrased) milk and cream, heated mix in rice cook rice til soft beat egg yolks and sugar til creamy, mix in the rice return to heat for 5 minutes til starts to thicken, do not overheat. cool rapidly end at the point it's hot, it's great but the time you eat it a few hours later it's chewy/sticky (it's still great, but the texture seems wrong, like old rice) what kind of rice? same brand or different brands is is covered in the refer? is the rice fully cooked? I make mine from left over rice. add custard and bake it like a pie more or less, only the top has a slight tendency to be a wee bit chewy but not, crusty..
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By harleyms:
I'm getting ready to order some (20-30lbs) dried beans again and was thinking about adding a couple pounds of black eyed peas and split green peas to the order as I've never tried either. Any particularly tasty uses for these that you could share? eta. I see they also have lentils...is it sad that up until now I thought a lentil was a pasta type black eyed peas are actually beans, a legume like lentils. dried Peas make s soup or porridge and very healty and hearty but also very low in calorie consumption. both BE PEAS and LENTILS are to me Perfect foods and used to feed the starving on a global level, small space, lots of harvest etc. but, BE PEAS and Green split PEAS are pretty strong in flavor and cover up what ever else is added quickly, less it is something very overpowering. both are boil and serve, both do well with smoked meats added to the pot, Ham joints, smoked turkey carcass etc. Lentils take well with about anything but again have a taste of their own, soups, stews, boiled into a paste and served with flat bread like humas or taboli if your heading in that direction remember to add chickpeas, olives and figs to your diet,,especially the figs or even prunes, your gonna need the fruit movement so to speak. there are HUNDREDS OF RECIPES for the above, all variations on the same thing, adding different seasoning and meats, here are a few to start with here is a unique use of BEP FRIED B.E.P Ingredients * 1/2 pound bacon * 3 cups cooked black-eye peas, rinsed and drained * 2 tablespoons minced shallot * 1/3 cup chopped roasted red peppers * 3 tablespoons all-purpose flour, or as needed * salt and black pepper to taste * 1 tablespoon butter * 1 tablespoon vegetable oil Directions 1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. 2. Mash the black-eye peas in a bowl with a fork. Crumble the bacon into the peas, and stir in the shallot, red peppers, and enough flour to make the mixture stick together. Season to taste with salt and pepper. Form the black-eye pea mixture into 4 patties. 3. Melt the butter with the vegetable oil in a large skillet over medium heat. Cook the patties until golden brown and crispy on each side, about 4 minutes per side. Ingredients * 1 smoked turkey leg * 3 links hot beef link sausage, diced * 1/4 cup finely chopped onion * 1 tablespoon garlic salt * 1 teaspoon ground black pepper * 1 teaspoon seasoned salt * 6 cups water, or as needed * 3 (16 ounce) packages frozen black-eyed peas * 1 teaspoon white sugar Directions 1. Place the smoked turkey leg, sausage, onion, garlic salt, black pepper, and seasoned salt into a large soup pot; pour in water to cover. Bring to a boil over medium heat. Reduce heat and simmer until the meat is tender, about 1 hour. 2. Stir the black-eyed peas into the soup, adding more water as needed to cover peas by 1 inch. Bring to a boil. Again reduce heat and simmer until the peas are tender and have begun to break apart, about 1 more hour. 3. Remove turkey bones and tendons from the turkey meat and discard the bones. Add sugar and simmer until the soup is slightly creamy and thickened, stirring frequently, about 10 minutes Ingredients * 1 pound dry black-eyed peas * 2 tablespoons olive oil * 1 large yellow onion, diced * 2 cloves garlic, minced * 2 (32 ounce) cartons chicken broth * 8 cups water * 1 pound smoked ham hocks * 1 (14.5 ounce) can diced tomatoes * 5 pepperoncini peppers * 1 bay leaf * 1/2 teaspoon garlic powder * 1/4 teaspoon ground thyme * salt and pepper to taste Directions 1. Place the black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse before using. 2. In a large stock pot over medium heat, cook and stir onion and garlic in olive oil until onion becomes translucent, about 5 minutes. Pour in the chicken broth and 8 cups water, bring to a boil, and reduce heat to a simmer. Stir in soaked black-eyed peas, ham hocks, tomatoes, pepperoncini, bay leaf, garlic powder, thyme, and salt and pepper. Cover and simmer until peas are tender, ham meat is falling off the bones, and the broth is thickened, about 3 hours. Basic PEA Soup Ingredients * 12 ounces dried split peas * 2 (14 ounce) cans beef broth * 16 ounces kielbasa sausage, * 1 cup chopped carrots * 1 onion, chopped * 1 bay leaf * salt to taste * ground black pepper to taste Directions 1. Cut sausage into 1/4 inch cubes, reserving 1/4 of sausage. Place 1/4 sausage and half can of beef broth in blender. Puree. 2. Pour 1 1/2 cans of beef broth in soup pot. Bring to simmering boil while adding diced onion and sausage cubes. Add puree, bay leaf, and salt and pepper to taste. Simmer for 30 minutes. 3. Add sliced carrots and continue simmering for another 10 minutes. 4. Rinse split peas and add to simmering pot. Simmer until peas are soft but NOT mushy. Adjust salt and pepper to taste. Serve warm. Pea with smoked turkey Ingredients * 1 pound dried split peas * 5 cups water, or more if needed * 3 pounds smoked turkey legs * 3 cups chicken broth * 1 1/2 cups chopped carrot * 1 cup chopped celery * 2 potatoes, peeled and chopped * 1 onion, chopped * 1/2 teaspoon garlic powder * 1/2 teaspoon dried oregano * 2 bay leaves Directions 1. Combine the split peas, water, smoked turkey legs, chicken broth, carrot, celery, potatoes, onion, garlic powder, oregano, and bay leaves in a slow cooker. Cover, set the cooker to High, and cook until the peas are tender and the soup is thickened, 4 to 5 hours. Discard bay leaves to serve. Lentil soup Ingredients * 1/2 cup brown lentils * 1/2 cup red lentils * 4 cups water * 2 potatoes, peeled and quartered * 1 stalk celery, finely chopped * 1 carrot, finely chopped * 3 tablespoons chicken bouillon powder * 3 whole cloves * 1/4 teaspoon salt * 1/4 teaspoon ground black pepper Directions 1. Rinse lentils in cold water several times before adding to cooking pot. In a medium-size cooking pot, add lentils and water and boil for about 30 minutes. 2. Add quartered potatoes and cook until tender. 3. When potatoes are cooked, remove into a mixing bowl; mash and set aside. 4. Add carrots, onion, celery, and chicken soup base to pot and simmer, covered, for about 30 minutes or until lentils are soft. 5. Add cloves, salt, and pepper and simmer for another 15 minutes. 6. Now add mashed potatoes, mix well and just bring to boil. Adjust seasonings to taste. Remove and discard cloves before serving. Lentils with orange's Ingredients * 2 tablespoons butter * 1 onion, diced * 2/3 cup red lentils * 1/2 cup orange juice * 1 stalk celery, chopped * 1/2 carrot, shredded * 1 bay leaf * 1/2 teaspoon dried thyme * ground black pepper to taste * 3 cups chicken broth, divided Directions 1. In a pot over medium heat, cook onions in butter until softened. Stir in lentils, orange juice, celery, carrot, bay leaf, thyme, pepper and half the chicken broth and simmer 40 minutes, until lentils are tender. 2. Puree in a blender or food processor, or using an immersion blender. Return to the pot, stir in remaining chicken broth and heat through. Lentil and Vegetable(meatless) Ingredients * 1 tablespoon peanut oil * 1 small onion, chopped * 1 tablespoon minced fresh ginger root * 1 clove garlic, chopped * 1 pinch fenugreek seeds * 1 cup dry red lentils * 1 cup butternut squash - peeled, seeded, and cubed * 1/3 cup finely chopped fresh cilantro * 2 cups water * 1/2 (14 ounce) can coconut milk * 2 tablespoons tomato paste * 1 teaspoon curry powder * 1 pinch cayenne pepper * 1 pinch ground nutmeg * salt and pepper to taste Directions 1. Heat the oil in a large pot over medium heat, and cook the onion, ginger, garlic, and fenugreek until onion is tender. 2. Mix the lentils, squash, and cilantro into the pot. Stir in the water, coconut milk, and tomato paste. Season with curry powder, cayenne pepper, nutmeg, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, or until lentils and squash are tender. hope that gets ya there CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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I made asparagus soup tonight and used an immersion blender as suggested to make the soup creamy. Unlike when I make split-pea soup, the asparagus has a ton of fine "strands" left in the soup. We ate it as-is and it was good - I guess I could also strain it. Is there a secret to pureeing asparagus, or is it impossible to get all the fibrous strands? |
Daddy loves you. Now go away.
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Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
Chef!!!!!!!!!!!!!!!!!!!!!!!!!! Halp!!!!!!!!!!!!!!!!!!!!!!!! I need some rice pudding help. Make the rice, it tastes like rice should taste when done) mix in the cream, egg yolks, etc and and put in the fridge to cool down. take out a few hours later and the rice is chewy/hard/icky. WTF is my wife doing wrong?
tried with both short grain and medium grain. thanks are you not cooking the rice pudding? directions say (paraphrased) milk and cream, heated mix in rice cook rice til soft beat egg yolks and sugar til creamy, mix in the rice return to heat for 5 minutes til starts to thicken, do not overheat. cool rapidly end at the point it's hot, it's great but the time you eat it a few hours later it's chewy/sticky (it's still great, but the texture seems wrong, like old rice) what kind of rice? same brand or different brands Tried it twice. once with medium grain, once with short grain rice, same results is is covered in the refer? is the rice fully cooked? yes and yes I make mine from left over rice. add custard and bake it like a pie more or less, only the top has a slight tendency to be a wee bit chewy but not, crusty..
what do you mean left over rice? I'm confused on the whole sentence to be honest. |
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Originally Posted By Zhukov:
I made asparagus soup tonight and used an immersion blender as suggested to make the soup creamy. Unlike when I make split-pea soup, the asparagus has a ton of fine "strands" left in the soup. We ate it as-is and it was good - I guess I could also strain it. Is there a secret to pureeing asparagus, or is it impossible to get all the fibrous strands? impossible to get the strands..with out straining.. you can use a tomato ricer as well but the fiber will remain and generally not worth the extra work for the final extact which can actually be bitter.. |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
Chef!!!!!!!!!!!!!!!!!!!!!!!!!! Halp!!!!!!!!!!!!!!!!!!!!!!!! I need some rice pudding help. Make the rice, it tastes like rice should taste when done) mix in the cream, egg yolks, etc and and put in the fridge to cool down. take out a few hours later and the rice is chewy/hard/icky. WTF is my wife doing wrong?
tried with both short grain and medium grain. thanks are you not cooking the rice pudding? directions say (paraphrased) milk and cream, heated mix in rice cook rice til soft beat egg yolks and sugar til creamy, mix in the rice return to heat for 5 minutes til starts to thicken, do not overheat. cool rapidly end at the point it's hot, it's great but the time you eat it a few hours later it's chewy/sticky (it's still great, but the texture seems wrong, like old rice) what kind of rice? same brand or different brands Tried it twice. once with medium grain, once with short grain rice, same results is is covered in the refer? is the rice fully cooked? yes and yes I make mine from left over rice. add custard and bake it like a pie more or less, only the top has a slight tendency to be a wee bit chewy but not, crusty..
what do you mean left over rice? I'm confused on the whole sentence to be honest. OK I have ONLY made RICE PUDDING from cold rice, in which I added the custard mix(egg, milk, vanilla, sugar) then baked in the oven, either in using precooked rice for the purpose of making the pudding, or using left over rice the next day to use it rather than lose it. I have Never had it get hard or dry in the process, I am puzzled by your quandary. |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By douglasmorris99:
Originally Posted By R2point0:
Mom's been doing semi non-traditional for Christmas for a few years (Christmas Eve is always 7+ fishes), and this year it was a full crown roast of pork and 2 ducks. For 5 adults and a 10 y/o boy. Anyway, we have leftovers. Lots. I know what to do with the rest of them (Tabasco Chipotle, for the pork), but am at a loss for the leftover duck. What would be your suggestion for 2-3# of leftover roast duck. It has a little bit of orange-apricot sause, but not a lot, and it was applied after roasting. Thanks R2.0 lots of errands this morning..but wash that sauce off the duck the orange will break it down into a gooey mess..
to quote the greatest Republican LIBERAL Governor in history..Ih
"I'll Be Bahaack" No rush. Spoke to Mom and she said that there was little sauce on the meat anyway. I read in another post about admiration for the chef's task of having everything come together at the correct time. I sympathize. I once cooked Thanksgiving dinner, and had it all hit the table correctly, but I was a rotten SOB while I was doing it - no one allowed in the kitchen, and certainly no "helpers". The other thing I noticed was that I did it on mostly instinct. Do you use a more formal scheduling process? If so, can you describe it? It might help me enjoy the meal I cooked more if I wasn't ready to explode by the time it's done.
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Originally Posted By douglasmorris99:
Originally Posted By R2point0:
Mom's been doing semi non-traditional for Christmas for a few years (Christmas Eve is always 7+ fishes), and this year it was a full crown roast of pork and 2 ducks. For 5 adults and a 10 y/o boy. Anyway, we have leftovers. Lots. I know what to do with the rest of them (Tabasco Chipotle, for the pork), but am at a loss for the leftover duck. What would be your suggestion for 2-3# of leftover roast duck. It has a little bit of orange-apricot sause, but not a lot, and it was applied after roasting. Thanks R2.0 lots of errands this morning..but wash that sauce off the duck the orange will break it down into a gooey mess..
to quote the greatest Republican LIBERAL Governor in history..Ih
"I'll Be Bahaack" I LOVE DUCK no one else does for family gatherings, so..I cook it at home and eat for a week, you can use left over duck much like chicken in most recipes, though a bit greasy for salads,,makes great croquettes or, Asian style Wraps. 1 pkg flour tortillas, warmed 4 scallions cut into 2-3 inch julienne pieces 4 cups mixed salad greens, baby greens or butter lettuce 1-3 cups leftover roasted poultry, shredded (duck, chicken or turkey) 4 tablespoons hoisin sauce 3 ounces honey (or other) goat cheese For each serving, spread 2 tsp hoisin sauce on a warm tortillas (I used the microwave to warm mine), add a handful of baby greens, spread 2 tbsp-1/4 cup (depending on how much leftover meat you have!) poultry over the greens, add julienned scallions,then about 2 tbsp goat cheese broken into small chunks. Roll tightly into a bundle (a la burrito). or Duck Burritos tb Olive oil 1/2 c Minced onions 1 Ear of sweet corn, scraped from the cob 1 tb Minced shallots 2 ts Chopped garlic 1 Roasted duck breast, (8 to 10 Ounces) pulled 1 c Cooked black beans 1 c Cooked white rice 1 tb Chili powder 2 ts Cumin 1 c Duck or any dark meat stock Salt and black pepper 1 tb Chopped cilantro 6 lg Flour tortillas 12 Toothpicks Oil for frying Essence 1/2 c Grated Cheddar cheese 1/2 c Grated Monterey Jack cheese 1 c Jalapeno Sour Cream In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onions and saute for 1 minute. Season with salt and pepper. Add the corn, shallots, and garlic and continue to saute for 2 minutes. Stir in the pulled meat, black beans, and rice. Season the mixture with the chili powder and cumin. Add the duck stock and bring to a boil. Reduce to a simmer and cook for 2 to 3 minutes or until the liquid has reduced by 2/3. Remove the pan from the heat and reseason if necessary. Stir in the cilantro. Cool the mixture completely. Preheat the fryer. Spoon 3/4 cup of the filling in the center of each flour tortilla. Lightly wet the sides of the tortilla with water. Fold in the sides of the tortilla and roll the tortilla up tightly, forming a burrito, make sure that the sides are completely sealed. If necessary, secure the each burrito with the toothpicks. Place the burritos, a couple at a time in the hot oil and fry until golden brown, about 2 to 3 minutes on each side. Stir the burritos with a spoon, occasionally for over all browning. Fry the burritos in batches. Remove the burritos from the oil and drain on a paper-lined plate. Season the burritos with Essence. Serve the burritos with the Chili Corn Sauce. Chili Corn Sauce 1 ts Olive oil 1/4 c Minced onions 3 Ears of sweet corn, scraped From the cob 1 ts Minced garlic 1 Fresh chili pepper, stemmed, Seeded and minced 2 c Heavy cream Salt and pepper In a saucepan, over medium heat, add the oil. When the oil is hot, add the onions and saute for 1 minute. Add the corn, garlic and chili pepper. Season with salt and pepper. Saute for 2 minutes. Add the cream and bring the liquid to a simmer. Simmer, over medium heat for 6 to 8 minutes, or until the cream reduces by 1/4. Using a hand-held blender, puree the sauce until smooth. Season the sauce with salt and pepper. Serve the sauce with the burritos. Yield: about 2 1/2 cups or thrown in a stir fry 8oz duck breasts • 2 teaspoons five-spice sea salt and freshly ground black pepper • 2 tablespoons sunflower or seseme seed oil • 2 large handfuls of thin asparagus, trimmed • 2 large handfuls of sugar snap peas * 1 large handful of slices onion * 2 stalks of celery or bock choy slices on a bias • 4 cloves of garlic, finely sliced • 1–3 fresh red chillies, deseeded and finely sliced • 2 thumb-sized pieces of fresh ginger, peeled and grated • 4 oranges, zested and segmented • 1 tablespoon honey Directions add a couple of tablespoons of oil to your hot wok. Carefully swirl the oil around so that it covers the whole pan. Add Onion, celery, asparagus and sugar snap peas saute until your onion is just starting to soften, then add the garlic, chilli and ginger. Continue stir-frying on the highest heat for a couple of minutes, until the asparagus has softened a little but still has a nice crunch. Remove the veg to a plate. Slice up your duck breasts into small slices and put these back into the wok with any resting juices and an extra pinch of five-spice. Cook until nice and crispy. Put all your vegetables back into the wok, and turn down the heat. Add the oranges, honey and the soy sauce, Serve with rice or noodles hope there is an idea or two for you CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By superlazy:
Originally Posted By douglasmorris99:
Originally Posted By superlazy:
Hey chef!!! How about biscuits and gravy?? its the wife favorite. We came up with a good recipe for veal parmesan but a little tweaking never hurts if ya have any ideas Fresh Biscuits and Sausage gravy Ingredients * 1 cup all-purpose flour * 1 1/2 teaspoons baking powder * 1/8 teaspoon salt * 1/2 cup milk * 1 teaspoon butter or margarine, melted * GRAVY: * 1/2 pound bulk pork sausage * 1 tablespoon butter or margarine * 3 tablespoons all-purpose flour * 1 3/4 cups milk * 1/8 teaspoon salt * 1/2 teaspoon pepper Directions 1. In a bowl, combine flour, baking powder and salt. Combine milk and butter; stir into dry ingredients just until blended. Drop by rounded tablespoonfuls onto a greased baking sheet. Bake at 450 degrees F for 10-12 minutes or until golden brown. 2. Meanwhile, in a saucepan, cook the sausage over medium heat until no longer pink. Stir in butter until melted. Sprinkle with flour. Gradually stir in milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes. Serve over biscuits. thank you..havent done this simple breakfast anywhere in the thread IIRC Chef..
Thanks Chef!! Wife said the gravy sounds like the ones we have tried in the past, but ill try again. Going to try the Biscuits have not done it that way. there is a little place in the dells that makes the most wonderful b&g, and her other fav. is some where down south my folks took her to. Ya she is a b&g snob!!!
Thanks again well milk gravy is milk gravy.. skunkum thinks there isnt enough butter in the biscuit recipes, it is a bit light, but I dont like greasy biscuits..you may want to add a tablespoon or two.. CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99:
Originally Posted By hootch13:
Originally Posted By douglasmorris99:
Originally Posted By hootch13:
I'm cooking prime rib for Christmas for 7 people. anyone have a simple, idiot-proof recipe w/ temps and cook times? how much meat should i get? internal temp? cooking tips? thanks in advance. anyone?
come on speak up... all ye all ye orphans free!!!
please try page 63, 64, 65, 46, 51, and 8 if your answers aren't there, come on back and ask THE Chef... Chef
ETA not sure I broached this in the past, in using a boneless prime rib...dependent on your eaters, large small etc. a good measure for cooking shrinkage and having enough food so everyone is fed is 10 oz of raw meat per person minimum 7 ppl, 70oz/16=10.5lbs bigger eaters up to 14 oz but doubt most will eat more than that in balanceing between big and small eaters if your whole family can kill 18oz Tbone for appitizers, I would take them to the Golden Corral and call it a day.
thanks for the help. great thread, BTW. you need an index Index? Like this one? 
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Molôn Labé
Old_Painless 2012!!
Proud Member of Team Ranstad.....The Fantastic Bastards
Old_Painless 2012!!
Proud Member of Team Ranstad.....The Fantastic Bastards
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Time for YET ANOTHER GRAVY (YAG) question!!! (I checked the index, so this ought to be different from the ones already asked). I see many variations on gravy color and taste. I see really DARK brown gravy, whereas my gravy usually turns out about the same color and always has about the same taste. To make the roux, I've used drippings and I've started with plain vegetable oil. I've used the juice that the pot roast was simmered in, and I've used chicken broth. In each case, I get some variation in flavor and about the same color. How do you get the big variations in gravy taste and color that I see prepared in restaurants and such? |
Daddy loves you. Now go away.
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Originally Posted By Zhukov:
Time for YET ANOTHER GRAVY (YAG) question!!! (I checked the index, so this ought to be different from the ones already asked). I see many variations on gravy color and taste. I see really DARK brown gravy, whereas my gravy usually turns out about the same color and always has about the same taste. To make the roux, I've used drippings and I've started with plain vegetable oil. I've used the juice that the pot roast was simmered in, and I've used chicken broth. In each case, I get some variation in flavor and about the same color. How do you get the big variations in gravy taste and color that I see prepared in restaurants and such?  secret of Chefs and Magi's only
tell ya, have to kill ya. 
Kitchen Bouquet is what gives restaurant beef, pork and turkey gravy that rich consistent coloration, it imparts some flavor, a modicum and tastes like unwashed ass all by itself.
you can make your own simple fix Burnt sugar, caramelize sugar until it is the color of caramel you wouldn't serve to your mother in law, and you have basic kitchen bouquet. it can be then be allowed to crystallize and then broken down into boiling water and used as a darkening agent in your gravies when desired.. CHEF
ETA bringing out the flavoring in natural gravies is generally found by the use of bullion or better than bullion type beef, chicken, vegetable and seafood pastes from McCormick and other manufacturers thereof. in fine dining restaurants BUTTER is applied liberally to many sauces at the melt point just before service, giving a sweet creamy and consistent finish to the sauce presented.. CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969