|
Originally Posted By Skunkum:
Originally Posted By douglasmorris99:
I did go ask Mom..... CHEF Thanks for the recipes, Chef. The jello salads came to mind after reading your comment about trying something different with your holiday meals and remembering aunts and great-aunts always bringing a jello dish of various sorts to family gatherings. As far as I know, none of my generation ever makes them. Like you mention, they can be an economical addition. I like the looks of the one with red-hots in it! And congrats one the two years of Q&A's here! Thanks for keeping it up! I've used your advice and mentioned it so often that now, when I come up with a new recipe or idea, the first thing my family asks (if the results are good) is, "Did you learn that from your tin-foil-hat Chef?" (They refer to AR15.com as my tin-foil-hat place). you are very welcome,,and in regards to "tinfoil hat chef" well, you can tell your family.. I WEAR A TIN TOQUE,,with 100 folds, in the classic tradition..hand crafted by TIN HAT MASTERS, CUSTOM MADE DAMMIT 
and of course, with the shiney side out, reflects the mind reading and mind control satelites. |
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 cptx123:
Why have all of the Executive chef jobs dried up in Austin.  CPTX123 gonna assume your unemployeed or underemployeed..sorry to hear that and can only say, been there done that and the shirt is now a dusting rag.. Chef jobs as a whole, Unless you just fall into a perfect spot, in a perfect world are truly few in any market,, dallas as an example, the 5th largest market in America and there are 100's of restaurants if not 1000's and for MY type of Chef, there are maybe 12 to 20 jobs fitting my knowledege, age, experience and financial earnings. IF that, additionally, in relationship to F&B director and or VP positions, there are even less. and it is pretty much the same in most cities, IF you have run the gauntlet of the few restaurants in your personal classification,,much as it is difficult to, it is time to move or open your own place, I lived and worked in dozens of cities and states in 35 years of hospitality, east coast to west coast, northern borders to southern.. you go where the money takes you, where the learning experience gives you the most and where the contentment is greatest. be it money, fame, love or stardom,,hell, you go where the wind blows some times.. secondly REPUTATION is Much if not all the Chef has, and all it takes is one "IN CROWD" jack ass to ruin your career in one market... now, have you checked all the hotels, restaurnant, private clubs both city and country, have you branched to areas with in drive time of austin? killeen, san antonio, new branufals etc?? is your resume updated and ready to fly tomorrow? Head hunters been contacted? Sure Austin is where you want to be? I Never was able to stay in one place for long, 2 3 maybe 4 years, but, my families did, as I felt it was better for my kids to have home, foundation, school chums, family relations nearby as these were things I never had..but kids have to eat and grow thru shoes like mushrooms in the forest...so, I chased the dollar..and lived in LOTS of Hotel Rooms for over 25 years.. IM ME if you need to chat, have questions etc..and your in my prayers. 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
|
both my computers died this weekend...
on a borrowed on. will have a new one up in the next few days,,,buying anew HP laptop need to set it up and down load my files etc... thanks all,,will reply to your questions i a day or 2... |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
Originally Posted By Feral:
G'mornin, Chef. 
Found myself in an imported food shop yesterday––  ––and, amongst other things, brought home a 3-4 lb hunk of pancetta. Haven't had the stuff in about 9 years but I used to make a nice alfredo sauce with pancetta, Parmigiano Reggiano (bought 2 pounds of that, too ) and shallots.
What other things can I do with the pancetta? http://img.photobucket.com/albums/v40/FredFeral/IMG_0961.jpg Feral, tryint to get you chloestoral up?? nice looking bacon... 
heres a few quick recipes on the fly,,got my OOOLLLDDD lap top running again,,new one is in the box awaiting my return home.. First, for the NEWBs... pancetta [ pan-CHEH-tuh ] Is an Italian bacon that is cured with salt and spices but not smoked. Flavorful, slightly salty pancetta comes in a sausagelike roll. It's used in Italian cooking to flavor sauces, pasta dishes, FORCEMEATS, vegetables and meats. Pancetta can be tightly wrapped and refrigerated for up to 3 weeks, or frozen up to 6 months. Linguine with spinach. pancetta and egg INGREDIENTS 1 16 ounce package uncooked linguine pasta 3 tablespoons olive oil, divided 3 ounces pancetta bacon, diced 1/2 teaspoon crushed red pepper flakes 3 cups loosely packed torn fresh spinach 2 hard-cooked eggs, peeled and chopped freshly grated Parmesan cheese DIRECTIONS Bring a large pot of salted water to boil. Cook linguine until al dente, about 8 to 10 minutes. As the water is being brought to boil, heat 1 tablespoon olive oil in a skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels. Return skillet to heat, and pour in 2 tablespoons olive oil. Stir in crushed red pepper flakes. Then stir in spinach, and cook until softened. Return pancetta to the skillet, and stir in eggs. Cover, and turn off heat. When the pasta is done, drain, and mix into skillet, reserving some pasta water. If the pasta is too dry, add a small amount of pasta water. Top with freshly grated Parmesan. Carbonara Classico INGREDIENTS 4 eggs, lightly beaten 2 cups heavy cream 1 cup freshly grated Parmesan cheese 1 (16 ounce) package penne pasta 1 tablespoon olive oil 1 onion, chopped 1/2 pound sliced pancetta, chopped 1/2 teaspoon ground nutmeg 1/2 cup pine nuts, toasted 1/2 teaspoon salt 1 teaspoon black pepper 3/4 cup chopped Italian flat leaf parsley 1/2 cup freshly grated Parmesan cheese DIRECTIONS Whisk together the eggs, cream, and 1 cup of Parmesan cheese in a bowl. Blend thoroughly, and set aside. Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until al dente, or for 8 to 10 minutes. Drain pasta, then return it to the pot (off of the heat), and cover to keep warm. Meanwhile, heat the olive oil over medium heat in a large skillet; add the onion and cook until transparent, about 8 minutes. Remove onion from the skillet; place in a bowl, and cover to keep warm. Using the same skillet, cook the pancetta over medium heat until browned, tossing with nutmeg. Drain on paper towels. Combine the pasta, onion, pancetta, pine nuts, salt, and pepper in the same large skillet over low heat. Slowly stir in the egg-cream mixture, tossing gently so the eggs don't scramble. Cook until just heated through. Remove from heat and toss with parsley and remaining 1/2 cup Parmesan cheese. Serve immediately. Pancetta wrapped Shrimp w/Chipotle Vinaigrette and cilantro oil INGREDIENTS 1 bunch cilantro, rinsed 1 cup canola oil 1 teaspoon honey 4 teaspoons fresh lime juice Salt to taste 1 canned chipotle pepper 1 tablespoon adobo sauce from canned chipotle peppers 1/4 cup fresh lemon juice 1/2 cup rice vinegar 1 clove garlic 1 cup canola oil Salt to taste 3 pounds extra large shrimp (16-20), peeled and deveined, tail left on 2 pounds thinly sliced pancetta DIRECTIONS Prepare cilantro oil by pureeing cilantro, canola oil, honey, lime juice, and salt to taste until smooth; pour into a bowl or bottle, and set aside. Prepare the chipotle vinaigrette by pureeing the chipotle pepper, adobo sauce, lemon juice, rice vinegar, and garlic in a blender until smooth. With the blender running, slowly pour in the canola oil, and puree until creamy. Season to taste with salt, and set aside. Preheat a grill for medium heat. Cut the pancetta slices in half. Wrap a half slice of pancetta around each shrimp to cover. Grill until the pancetta has crisped, and the shrimp has turned opaque, 2 to 3 minutes per side. Drain on paper towels. To serve, arrange cooked shrimp on a warmed serving platter or individual plates, and drizzle with chipotle vinaigrette and cilantro oil. thanks for your question... CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
Hello Chef. Read a lot, don't post a lot. You have some great ideas and recipes. I used to be in the business and still do some private catering out here in West Texas. My question: I am thinking of doing a standing prime rib roast, but I want to change it up some. I am thinking of doing my normal steak spice rub, then starting the roast on a mesquite fire, then transfer to a slow oven. Fire sear instead of pan sear. I don't want to over power the flavor of the meat, but think the grilling might really add to it and the jus. What do you think?
thanks in advance straightshooter4570 |
|
Originally Posted By straightshooter4570:
Hello Chef. Read a lot, don't post a lot. You have some great ideas and recipes. I used to be in the business and still do some private catering out here in West Texas. My question: I am thinking of doing a standing prime rib roast, but I want to change it up some. I am thinking of doing my normal steak spice rub, then starting the roast on a mesquite fire, then transfer to a slow oven. Fire sear instead of pan sear. I don't want to over power the flavor of the meat, but think the grilling might really add to it and the jus. What do you think? thanks in advance straightshooter4570 Thank you for your compliments and question... I have smoked standing ribs with NO Problem, your going in the right direction, careful you don't overcook, I dont think your saying that, but,if your going beyond M.R. I would just smoke the whole thing to finish,,but I would'nt cook prime rib beyond Rare for my tastes.. if you are just talking about sticking it over a 1000degree fire to sear the outside, crust up the cap etc,,Sounds like a sound idea, I have done similar, in placing 109"s, netted on the flat top and searing four sides in seconds..did little to the overall taste of the beef... keep in mind, that seasoning, what ever flavor you like is going to be seared to the outside of the beef and may have less ability to break down during the slow cooking and get into heart of the roast.. let me know how it comes out.. 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
|
I'm sure this is somewhere in the thread because I think I've read it before, but I'm having a hard time finding it. I have two kc strips, and a cast iron skillet and I need some direction chef I've only done steaks on the grill really so I don't know where to start.
PTk |
Every normal man must be tempted at times to spit on his hands, hoist the black flag, and begin to slit throats.
H. L. Mencken
H. L. Mencken
|
Originally Posted By PolyTechKID:
I'm sure this is somewhere in the thread because I think I've read it before, but I'm having a hard time finding it. I have two kc strips, and a cast iron skillet and I need some direction chef I've only done steaks on the grill really so I don't know where to start.
PTk Page 63 14th post down a full one page back..... 
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 douglasmorris99:
Originally Posted By PolyTechKID:
I'm sure this is somewhere in the thread because I think I've read it before, but I'm having a hard time finding it. I have two kc strips, and a cast iron skillet and I need some direction chef I've only done steaks on the grill really so I don't know where to start.
PTk Page 63 14th post down a full one page back.....
CHEF Sorry! I started looking too far back......
|
Every normal man must be tempted at times to spit on his hands, hoist the black flag, and begin to slit throats.
H. L. Mencken
H. L. Mencken
|
Originally Posted By PolyTechKID:
Originally Posted By douglasmorris99:
Originally Posted By PolyTechKID:
I'm sure this is somewhere in the thread because I think I've read it before, but I'm having a hard time finding it. I have two kc strips, and a cast iron skillet and I need some direction chef I've only done steaks on the grill really so I don't know where to start.
PTk Page 63 14th post down a full one page back.....
CHEF Sorry! I started looking too far back......
no worries 
|
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 PolyTechKID:
Turned out great chef! Will probably be my new winter-time steak method, better than freezing on the deck great, glad I could help and it turned out tastey ,,and just mail in you man card you did know, freezing on the deck in January while grilling is a part of being a modern man.... up there with guttin a mastadon in march.... . 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
|
Chef,
its been a while since i have posted on the boards. been super busy with school and work. anywho, while i was in on christmas vacation i went to help my grandmother make candy. have been doing this for several years now and we had a problem with our peanut butter roll. here is the recipe: 3 cups sugar 3/4 cup Karo syrup 1 cup cold water 2 egg whites peanut butter powdered sugar (a shit ton )
combine sugar, syrup and water in a pot. using our "el cheapo" candy thermometer we bring it up to soft ball. having our mixer ready with 2 beaten egg whites, pour in 1/3 of the sugar/syrup/water mixture. then return the remainder to the stove and heat it to hard ball. once heated, pour remainder (slowly) into mixer. here is where our problem is. this is what makes our "roll" and it will usually start getting firm. yesterday it never got firm...
after you mix, prep a cutting board with powdered sugar and pour out enough to roll out like biscuit dough. spread peanut butter over top and roll.. place in fridge over night. should be super easy just a little time consuming.. what do you think the problem could be or what would you do to get the mix to firm up.. thanks, -Tim |
PSN ID- tlee_20
(talking about Obama) "Half Honkey, All Donkey" - DDiggler
(talking about Obama) "Half Honkey, All Donkey" - DDiggler
|
Originally Posted By tlee_20:
Chef, its been a while since i have posted on the boards. been super busy with school and work. anywho, while i was in on christmas vacation i went to help my grandmother make candy. have been doing this for several years now and we had a problem with our peanut butter roll. here is the recipe: 3 cups sugar 3/4 cup Karo syrup 1 cup cold water 2 egg whites peanut butter powdered sugar (a shit ton )
combine sugar, syrup and water in a pot. using our "el cheapo" candy thermometer we bring it up to soft ball. having our mixer ready with 2 beaten egg whites, pour in 1/3 of the sugar/syrup/water mixture. then return the remainder to the stove and heat it to hard ball. once heated, pour remainder (slowly) into mixer. here is where our problem is. this is what makes our "roll" and it will usually start getting firm. yesterday it never got firm...
after you mix, prep a cutting board with powdered sugar and pour out enough to roll out like biscuit dough. spread peanut butter over top and roll.. place in fridge over night. should be super easy just a little time consuming.. what do you think the problem could be or what would you do to get the mix to firm up.. thanks, -Tim TIM where U been? havnt heard from you in a bit... glad your back and will try to help first any good candy thermometer is going to serve you just fine, the "better" ones are around 15 to 18 dollars Winton, Taylor etc,,they are designed to be disposable to a degree as they get broken and burned up pretty easy, IF you want to spend the money go digital once set they are about as accurate as you will get this looks like a good onedigital candy thermometer CANDY PROBLEM there are a half dozen reasons for any candy not to turn out right .by your recipe it appears you and your Grandmother made divinity,,an great old southern candy recipe that has one HUGE drawback damp/humid weather. I would in the future make smaller batches, and if it is rainy or humid make something else, another reason can be something fouled your bowl, a bit of soap or lemon juice or other acid may have been left on a mixer paddle etc,, candy like baking is chemistry and one small thing can turn your efforts into waste... hope that helps and MERRY CHRISTMAS 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
|
To all my readers and participants of this thread...
I hope Father Christmas treats you all especially well this Christmas day, I pray you take a few moments to remember the Reason for the Season VERY MERRY CHRISTMAS and the Happiest of New Years in 2010 GOD Bless US ALL and everyone! 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
|
OK since Chef wants pics, here i go Spamburger  Chicken Wings  An Ostrich egg fritata, with bacon onions, and peppers. With sourdough toast. And an M9 Phrobis Bayonet Courtesy of Steve@adco ( it was a christmas present. ) Somehere i have an AMAZING blueberry pie pic, the recipe is from the Chef himself. As soon as i find it i'll post back.
|
I threaded your barrel.
Oh and Contoured and reparked it.
Oh and Contoured and reparked it.
very glad the crock pot roast worked for your wife...too bad you ate the pictures as well chicken noodle soup,,,Hey couldnt hurt... Chicken soup - Belgian The chicken-waterzooi is a stew with chicken, vegetables and cream originally from Ghent, Belgium. A stew-like form of chicken soup is called Chicken Booyah, known in Wisconsin as "Belgian Penicillin". Chicken soup - Brazil Chicken soup is known in Brazil as Canja. Canja is a chicken broth with cooked white rice inside, small pieces of cooked carrots and chicken meat threads. It is seasoned with salt, ground onions and ground garlic, a dash of ground cumin and laurel. It is believed to help a person overcome colds, general malaise and digestive problems. Chicken soup - Chinese Many East Asian soups are based on chicken broth. Typical Chinese seasoning for chicken soup includes: ginger, spring onions, garlic, soy sauce, rice wine and sesame oil. Soup can be served with deseeded cucumber cubes. Egg drop soup is a form of chicken soup. Chicken soup - Eastern European In Bulgaria chicken soup is often seasoned with lemon juice or vinegar. The Polish sometimes serve ground almonds in their rosół: this was probably the basis for a form of croutons popular in Israel, known as soup almonds. Chicken soup - French The French serve chicken-based forms of bouillon and consommé. Typical French seasoning for chicken soup includes: bay leaves, fresh thyme, dry white wine and garlic. Chicken soup - Greek In Greece chicken soup is known as a traditional remedy for colds and for hangovers. The Greek variation of this soup is avgolemono, cooked with milk, lemon juice, rice, eggs and butter. Chicken soup - Italian In Italy, chicken soup is often served with pasta, in such dishes as Cappelini in brodo and Tortellini in brodo. Chicken soup - Jewish The soup is often associated with European Jewish cuisine, in which chicken soup is the basis for several traditional holiday courses, such as chicken soup with matzah balls for Passover. Although poverty was rampant in the shtetl, chicken-raising required little land or financial investment[1]. Every Jewish family would try to acquire at least one chicken in honor of the Shabbat meals, and would try to stretch it as far as it would go. Thus, every part of the chicken was used, leading to the creation of such dishes as p'tcha (chicken feet), pupiks (roasted gizzards), chopped liver (chicken liver), stuffed hezel (chicken neck), and schmaltz and greben (chicken fat and cracklings made from the fat and the skins). Chicken soup also proved to be a "recyclable" dish. Parts of the chicken—especially the breasts, which produce a more delicate flavor during the boiling process—were boiled as chicken soup and then reused afterwards in such dishes as kreplach, knishes, and blintzes. Tortelloni-like Kreplach are traditionally added to the soup on the eve of Yom Kippur. Lokshen (flat egg noodles) are also a favorite Jewish addition to chicken soup. A lesser known garnish is unlaid chicken eggs, removed from the ovaries of a laying chicken. Herbs traditionally served with Jewish chicken soup are parsley and dill. Chicken soup is sometimes referred to as "Jewish penicillin". Chicken soup - Korean Samgyetang is a Korean chicken soup with Korean ginseng, dried jujube fruits, garlic, ginger and glutinous rice. It is held to be not only a cure for physical ailments but a preventer of sickness. basic Jewish Chicken Noodle soup... Yield 5 servings (serving size: about 2 cups) Ingredients 1/2 teaspoon olive oil 1 cup chopped onion 1 teaspoon dried oregano 1 garlic clove, minced 6 cups Chicken Stock, divided 2 cups diced peeled baking potato 1 cup chopped celery 1 cup (1/4-inch-thick) sliced carrot 3 cups chopped cooked chicken 2 cups chopped spinach 1 teaspoon salt 3 ounces uncooked medium egg noodles (about 1 1/2 cups) 2 tablespoons all-purpose flour 1/4 teaspoon black pepper Preparation Heat olive oil in a Dutch oven over medium-high heat. Add onion, and sauté 3 minutes. Add oregano and garlic, and sauté 30 seconds. Add 5 3/4 cups Chicken Stock and potato. Bring to a boil; reduce heat, and simmer for 15 minutes or until the potato is tender. Mash potato in stock mixture. Add celery and carrot; bring to a boil, reduce heat, and simmer for 5 minutes. Add the chicken, spinach, and salt; bring to a boil, reduce heat, and simmer 3 minutes. Add noodles; bring to a boil, and cook 5 minutes. Combine 1/4 cup stock and flour in a small bowl; stir well with a whisk. Stir flour mixture into soup; simmer 3 minutes. Stir in pepper. |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
I have been in areas of the country fresh fish isnt readilly available and life sucked.. I spent 2 years in North Nevada, up on the Idaho border,,in a small town of 3k and 5 casinos... rough few years but...they eat frozen freaking Cod 18 ways to sunday,,and turn thier nose up at fresh fish. beyond Salmon or Crab legs. go figure.. Lobster Freezes OK and I have used it often, it does tend to be a bit rubbery sometimes and once cooked you also want to test for Mealy. crumbly meat, this is caused when a Lobster is taken during molt, you are probably getting rock or african tails, generally common grocery fare..so..heres some recipes to play with and let us know how they come out. Grilled Lobster Dinner Ingredients: 4 medium ear corn 2 large garlic cloves -- smashed 1/8 teaspoon cayenne pepper 4 lobster tail halves lemon wedges 1 stick butter -- (4 oz.) 2 teaspoons minced fresh oregano 1/2 teaspoon salt 1 tablespoon olive oil 12 littleneck clams -- scrubbed Instructions: Light grill. Fill large bowl halfway with cool water. Add ears of corn with husks intact, let soak for 20 minutes. In small saucepan, combine butter and garlic and melt over low heat. Stir in oregano, cayenne, and 1/2 teaspoon salt. Cover and set aside. Using blunt edge of knife, crack lobster claws and knuckles in 2 spots on 1 side without crushing meat. Brush shell of lobster body and un-cracked side of claws and knuckles with olive oil. Place lobster pieces cracked side up on platter, brush with some reserved herb butter. Drain ears of corn and place on center of grill. Cover and grill for 5 minutes. Add lobster pieces, cracked side up, cover and grill, occasionally brushing with herb butter, for 15 minutes. Brush ears of corn thoroughly with fresh water and rotate slightly to blacken evenly. Add the clams to the hottest spot on the grill. Cover and grill about 5 minutes, until clams open. Leave unopened clams on grill while transferring opened clams, corn and lobster to a large platter. Using tongs, check lobster for doneness by pulling up the tail meat and checking underside; it should be firm and dark orange; return to grill if required (DO NOT OVERCOOK!). Remove remaining clams from grill, discard any unopened. Brush the clams and lobster tails with more herb butter. Peel and discard husks and silks from corn; brush with herb butter. Garnish with lemon wedges and serve; pass remaining butter for dipping. you can drop the clams or sub for mussels, there is a good frozen mussel on the market in my area and keep the mussels to the side more than the clams due to thinner shells. orange enhanced Lobster tail INGREDIENTS 1/4 cup butter 2 teaspoons lemon juice 1 tablespoon grated orange zest 1/8 teaspoon ground ginger 1/8 teaspoon chili powder 1/8 teaspoon aromatic bitters 4 (6 ounce) lobster tails DIRECTIONS Preheat an outdoor grill for medium heat, and lightly oil grate. Melt the butter in a saucepan over medium heat, and stir in the lemon juice, orange zest, ginger, chili powder, and bitters. Simmer gently for 2 minutes, then set aside. Cut away the membrane on the underside of the lobster tails, and insert a metal skewer into each one. This will prevent them from curling up as they cook. Cook the lobster tails shell-side up on the preheated grill for 10 minutes, then turn the tails over, and spoon the butter sauce over the meat. Continue cooking until the meat is no longer translucent in the middle, about 10 minutes more. and a classic recipe with a spicy touch Lobster Newberg INGREDIENTS 2 egg yolks, beaten 1/2 cup heavy cream 1/4 cup butter or margarine 2 tablespoons dry sherry or madeira 1/2 teaspoon salt 1 pinch cayenne pepper 1 pinch ground nutmeg 3/4 pound cooked lobster meat, broken into chunks DIRECTIONS In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil. Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast. thank you CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
GreenM4Guy very nice dinner pics and appreciate your input and CHEF really wants MORE pics of his recipes,,like your blueberry pie would love to see more of the out come of my recipes from the folks coming to the thread.. thank you again GReen,,appreciated CHEF 
|
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
The Frittata looks delic! Where do you get Ostrich eggs? |
"What am I a f'n mirage here? What, you have me on a pay no mind list?!"
|
Chef, In your recipe for chicken noodle soup, you instructed:
I don't remember noticing many recipes (except maybe some for pilaf-style rice) that advocate sauteing the dried herbs at the beginning of cooking. What are your general "Rules" for adding herbs? Does the timing of adding them change if the herbs are fresh or dried? |
Dried Herbs,,what are this dried herbs you speak of???  don't you have an herb garden outside the kitchen door? the shame..  the recipe is for fresh herbs I believe with out going back to check what I did..if not,,the intent overall is to blend the flavor of the garlic and oregano prior to immersion in the stock to make it a smoother flavor. adding herbs,, in adding herbs at the start of cooking a dish it is to achieve a blended flavor profile in the finished product, ie Shallots and tarragon in a butter sauce, in adding herbs at the end of a finished product you want the herb to be the overlaying flavor to the palate at first blush. Then having the stock/base/soup/sauce finish on the tongue Sort of a two prong attack . IE fresh basil added to a tomato soup moments before service.lastly, I was kidding of course, dried herbs are fine, I use them but do prefer my fresh herbs in season. even a little kitchen window garden year round with oregano, basil, chives, lemon grass, whatever you favor is a nice addition and easy to snip a bit, throw into scrambles, a quick gravy etc to add enhancement.. at my city house I always had my beds planted with fresh herbs around the Rosemary shrubs etc..at my old country house, and at the new place next spring I sowed a wild bed over a 1/2 acre and let it grow, basil, oregano, garlic, chives, lemon grass, rosemary, sage, dill and several mints, chocolate, lemon and pepper..I just let it grow and trimmed as needed with the weedwacker  when it got crazy..dried bunches hung in the barn for winter..anddeer and Bunny's hate and love some of them so..at the country house, dinner sometimes comes to the Chefs Garden vs having to go look for it I like wild gardens, I throw carrots over there, peppers over here, tomato's near the house, lettuces where the sun shines, Broccoli and cauliflower out by the front drive. corn where ever the wild grasses wont choke it out too badly. as I am not dying to grow food, I like to walk my gardens and find what's for dinner tonite. also, in a SHTF situation, hidden gardens may well be life savers when trying to harvest and being discrete in having extra foods available..a majority wont know what to look for or what they are looking at. |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Chef Said:
LOL! The kitchen doesn't have a door, but here is a pic of about 1/2 my basil plants just outside the kitchen window. They are getting a little leggy and are trying to bloom, I need to dry some of them. We've been eating off this patch about twice a week all summer:  The log leaning against the house to the right of the picture is a mushroom log. It produces Shiitake mushrooms that cannot be beat for taste! Unfortunately, it usually only sprouts two or three and then goes dormant for a couple of months. Gonna have to get some more of these started! |
|
heres a recipe from Puck, I had to post this on arfcom,, PUCKS BACON WRAPPED MEATLOAF 1. Ingredients3 tablespoons Olive Oil 1 large onion, diced 1/2 pound Mushrooms, finely chopped 3 Large cloves garlic, minced 1 cup Heavy Cream 1 1/2 teaspoons Minced fresh oregano 1 1/2 teaspoons Minced fresh thyme 1 1/2 teaspoons Salt 1/2 teaspoon Freshly ground black pepper 1 pound Lean ground pork 1 pound Lean ground beef 1 pound Ground veal 1 Egg, lightly beaten 3/4 pound Sliced bacon 2. Cooking Directions In a large skillet over medium high heat, heat the olive oil. Saute the onions until translucent, about 8 minutes. Add the mushrooms and garlic and cook over medium high heat for 3 or 5 minutes. Add the cream, oregano, thyme, salt and pepper. Bring mixture to a boil. Reduce heat and simmer 5 minutes or until vegetables are tender. Cool vegetable mixture. In large bowl, combine the beef, pork, veal and vegetable mixture. Stir in the egg. Preheat oven to 400 degrees F. Place a 9 x 5 x 2 1/2-inch loaf pan with the short side facing you. Take bacon slices and place them across the pan, slightly overlapping, to line the bottom and sides. Continue with the meat mixture, patting down to level. Fold the ends of the bacon strips up and over the ground meat mixture. Place the loaf pan in a larger baking or roasting pan and fill the larger pan with boiling water halfway up the sides of the loaf pan. Cover with aluminum foil and bake for 1 hour. Remove the foil and continue to bake 30 minutes or until an instant read thermometer registers 165 degrees F. Remove the meatloaf from the oven and let rest for 10 minutes. Carefully pour the juices out of the pan. Cut into 8 slices. Yield: 8 servings |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
SKUNKUM VERY NICE, that Basil will take over, grow under the sidewalk everywhere.. !! I had it show up in the front yard from the back yard, convinced it grew under the house,, On my new property, there is a Massive Oak dead as a doornail, probably 10' stump still standing it is covered with Mushrooms, I have to see whats what next season.. It seems to do so well I am planning on buying plugs and see what I can harvest thank you for sharing. |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Oh, be CAREFUL!  We don't want to lose the ARFCOM CHEF to a poisonous mushroom! 
|
Born with a low tolerance for bullshit.
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
hmmmm MUSHROOMS mushroom soup, mushroom steaks, mushroom omelettes Mushroom duxelles  Cortinarius trivialisGalerina autumnalis Morchella  that just crys for a recipe of two.. Mushroom soup Forrestiere Yield 7 cups Ingredients 1 (8-ounce) package sliced fresh mushrooms 4 ounces fresh shiitake mushrooms, stems removed 1 cup finely chopped onion 3 garlic cloves, minced 3 tablespoons butter or margarine, divided 1/2 cup dry white wine 3 tablespoons all-purpose flour 4 cups chicken broth 1 teaspoon salt 1/4 teaspoon freshly ground pepper 1 cup whipping cream 7 ounces fresh oyster mushrooms, coarsely chopped 1 cup coarsely chopped fresh shiitake mushrooms (2 ounces) Freshly ground pepper Preparation Finely chop sliced mushrooms and 4 ounces shiitake mushrooms, or pulse mushrooms in a food processor 5 or 6 times. Sauté finely chopped mushrooms, onion, and garlic in 2 tablespoons butter in a large saucepan over medium-high heat 8 minutes or until tender. Add wine; simmer 3 minutes or until wine has almost evaporated. Combine flour and 1/2 cup broth, stirring until smooth; add to soup. Stir in remaining 3 1/2 cups broth, salt, and pepper. Bring to boil; reduce heat, and simmer, uncovered, 10 minutes. Stir in whipping cream. Return soup to a boil; reduce heat, and simmer 1 minute. Remove from heat. Sauté chopped oyster mushrooms and 1 cup shiitake mushrooms in remaining 1 tablespoon butter in a large skillet over medium-high heat 3 to 5 minutes or until golden; stir into soup. Season to taste with freshly ground pepper. Mushroom Duxelles on Bruschetta Ingredients 16 (1/2-inch-thick) slices diagonally cut French bread baguette 4 cups cremini mushrooms (about 8 ounces) 4 cups shiitake mushroom caps (about 8 ounces) Cooking spray 3 garlic cloves, minced 2 tablespoons chopped fresh parsley 3 tablespoons whipping cream 2 teaspoons chopped fresh thyme 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper Preparation Prepare grill or broiler. Place bread on a grill rack or baking sheet; cook 1 minute on each side or until toasted. Place mushrooms in a food processor; pulse 10 times or until finely chopped. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and garlic; sauté 10 minutes or until most of the liquid evaporates. Add parsley and remaining ingredients; cook 2 minutes, stirring occasionally. Spoon 1 tablespoon duxelles onto each bread slice. Serve immediately. Italian stuffed mushrooms Ingredients 30 fresh mushrooms 1/2 cup (2 ounces) shredded part-skim mozzarella cheese 1/4 cup minced fresh parsley 1/4 cup reduced-fat Italian dressing Preparation 1. Preheat oven to 350°. 2. Clean mushrooms with damp paper towels. Remove mushroom stems, and finely chop; set caps aside. 3. Combine chopped mushroom stems, cheese, parsley, and Italian dressing in a medium bowl, stirring well. Spoon evenly into mushroom caps, and place in a shallow baking dish. Bake at 350° for 15 to 20 minutes or until thoroughly heated. Microwave Instructions: Prepare mushroom mixture as directed above. Spoon chopped mushroom mixture evenly into mushroom caps. Arrange mushroom caps in a shallow baking dish. Microwave, uncovered, at HIGH 3 to 4 minutes or until cheese melts, rotating a quarter-turn every minute. CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
Chef, Having been reminded about the big cheese treatise by your new index and keeping in mind Feral's pictures of his 30 minute mozarella, are there any tasty uses for the liquid whey that is drained off during cheese making at home? I know that a lot of commercial items use dried whey solids (MMmmm, malted milk balls and robin eggs!) but we usually treated the liquid as a by-product and slopped it to the hogs. I figure someone, somewhere has found a good use for the stuff in the culinary world. |
|
Feel like another story? As young Cook, I was assigned to the Bakeshop of an OLD private club in the Midwest. It was built in the late 1800's and a lot of the equipment was still original and functional so we still used it.. The bake shop was in the corner of the basement, a windowless room boiling hot in summer and an Ice box in December and as always, closed up tighter than a mouse’s Ear. The bake shop had an OLD floor mixer, think kitchen-aid on steroids but, it has a pull start. It was electric, but the motor didn’t have enough juice to start up so you had to wrap a cord around a wheel and give it a yank, like an old boat motor, to get it going, then it would run all day if needed. The Motor housing was marked Edison Electric, pretty damn old.. The Oven,,a Huge behemoth of a stainless steel marvel of around 1915. 5 massive doors, stone floors inside each, a bakers wet dream in today’s world, a pain in the ass 30 odd years ago. I, early one morning in my second day as Bake Shop Boy, got in early and got things going, I started up the mixer to make bread dough. I turned on the proof boxes, light the Oven and pulled out the pastry dough’s and did the first fold of the day. I got the bread dough made, prepped and in the proof boxes I started the Danish and made ready to go in the oven. All this in about 2 hours when I realize it’s still cold as hell in here. I go to the oven and damn, not light, So, I being the bright genius I am, turn off the dials and start the search for the pilot lights I look high and low, front to back and top to bottom and do not see the pilot light.. In my frustration, I strike a match and stick it into the second door of the oven to seek the pilot I know is in there. 2 hours later, when I awake in the pot sink, across the room from the oven, stagger out to the basement area and find our poor old storeroom clerk unconscious against a pallet of whole peeled tomatoes and the windows of the entrance door, blown into the hallway. I realize I have damn near killed myself and taken down the building.. Somewhere in the course of time, the pilot lights were removed, the safety’s reworked and the oven was just left on and turned down at night, not off. In my new guy ignorance, I had turned Off the ovens just enough the fire went out but the gas continued to blow. Being cold, the gas just settled at floor levels and upon my striking the match and putting it into the oven… As Emeril would say BAMM… …I burned off my eyebrows, mustache, the hair on my head nearly back to my ears. and had black spots [carbon]embedded into my face, scalp, chest, arms and hands that literally 2 to 3 years later was still coming out. |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
Originally Posted By seabass:
Thx Chef for the reply. Would you care to share your recipe for the beans and ham shank? It sounds delicious! it is simple realy, I save ham shanks from the year in the freezer, with a large family there is at least 1 fresh roasted ham with every visit, cheap and easy way to feed lots of folks and can sit and be knawed on all day when I get 3 or 4 good ones, I buy bulk beans, clean the stones out and soak them for 24 hours.
INGREDIENTS 1 1/2 lb dried beans , soaked overnight 1 ham shank with MEAT 2 cups cubed cooked ham 1 large onion, chopped 3 stalks celery, chopped 5 large carrots, sliced 1 large bell pepper diced 1 lb diced tomatoes 1 12can V-8 vegetable juice 3 cups vegetable broth 2 tablespoons Worcestershire sauce 1 tablespoon chili powder 3 bay leaves 1 teaspoon ground black pepper 1 teaspoon of cayenne pepper 1 tablespoon parsley 3 tablespoons lemon juice 7 cups chicken broth 1 teaspoon kosher salt DIRECTIONS Place the soaked and Drained beans into a large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Drain. Add the ham bone, onion, celery, carrots, V-8, and vegetable broth. Season with Worcestershire sauce, chili powder, cayenne, bay leaves, black pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients. Simmer over low heat, stirring occasionally, for about 5 hours add cooked cubed ham and tomatoes, cook about another hour, test doneness of beans. Add more chicken broth as needed throughout the day.nseason with a bit of kosher salt if needed. . Remove shank bones and bay leaves before serving. 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 Andras:
Chef, do you have any tips on the care and maintenance of wooden utensils? Thanks! Thank you. Very good question.. First dont do what my Mother did and break them over your son's ass on a regualar basis this is bad for the utesil, seems to work ok on sons asses though
Wooden utensils and to expand the conversation, cutting boards take a bit of care, For cooking, I have some wooden spoons and spatulas and like all tools have thier uses. they are certainly easier on teflon and other nonstick pans, they won't discolor food, they wonnt effect the taste of most foods, they're poor heat conductors, they come in many shapes and sizes, and, finally, they just feel good in the hand. The best cleaning method for wooden utensils is a simply washing with hot water and detergent and a bit of bleach and allow to air dry. Clean cutting boards the same way, (adding bleach, one or two teaspoons per quart of water is enough).it is advised to rub a wooden board with mineral oil after several uses ad the same can be said with TREATED utensils. Don't soak wooden utensils or boards in water(almost EVER) or put them in the dishwasher because they're GONNA crack, split and splinter. UN TREATED utensils will stain from tomato based sauces and soups, these stained spoons you "MAY" want to soak an hour or so inn bleacy water to remove the stains, but they will also generallly wash out in a short amount of time and generally wont effect other foods they are used in. should you utensils start to "feather" a light sanding will take care of that and fresh the tools... A butcher-block table takes a bit more effort to clean. Add a small amount of bleach to a bowl of warm soapy water. Wash the table down with a coarse scrub pad, and then scrape the surface with a stainless-steel bench scraper (the kind used for cutting bread dough). Rinse the butcher block again with clean warm water, dry it, and then rub the surface with mineral oil, wiping off the excess. Hardwoods are best for any cooking utensil or board. Maple is ideal, as are olive, cherry, and beech and in recent years Bamboo has been added to this list, . the hard woods are all slow-growing trees; their wood has a tight grain and isn't as porous as trees that mature quickly, such as pine. Hardwoods won't absorb as many odors and isn't as prone to warping or cracking. Wood butcher block can take much hard wear and tear, be resurfaced or repaired, and continue looking good for many years. Before using a new butcher block, season it to prevent staining and absorption of food odors and bacteria. A mineral oil finish is preferable to polyurethane or varnish because the oil finish is easy to maintain and to repair if the wood surface is damaged. An oil finish helps to prevent the wood from cracking or pulling apart at the seams. Although boiled linseed oil will work, mineral oil is preferred because it will not turn rancid. Before applying oil to butcher block, warm the oil slightly. Apply oil with a soft cloth, in the direction of the grain, allowing the oil to soak in between each of the four or five coats required for the initial seasoning. After each treatment, wait about four to six hours and wipe off oil that did not soak into the wood. Re-oil the butcher block monthly or as often as needed. Wood butcher block counters have all the characteristics of solid wood. They will shrink or expand as the moisture content of the wood changes. Extreme dryness may cause cracks. Any cracks that appear should be filled with wood filler, sanded smooth, and the entire block given a good coat of oil. Oil finished butcher block tops may be cleaned as any other table top. A damp cloth with a detergent may be used; followed by a damp cloth to remove the detergent. Excessive water should be avoided. All water should be wiped up immediately. Cut raw meat and poultry on a smooth-surfaced plastic cutting board which can be scrubbed thoroughly with hot suds afterward. Repeated use and cleaning will remove the oil finish. Periodically, warm mineral oil should be applied with an absorbent cloth or very fine steel wool to the surface and edges. Allow oil to soak in a few minutes, then remove all surface oil with a dry, clean cloth. Oxidation or hardening of the oil will take approximately 6 hours. Hope that helps 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
|
Chef Morris,
Are you familiar with using an aebleskiver pan? The pan’s round-bottom cups look like they should be good for more than just making filled pancakes. I see a lot of them but people don’t seem to know what they are for. Several years ago I obtained a cast iron aebleskiver pan. The pancake-type batter is used to fill the pan’s cups about 1/3, then add apple filling and add another 1/3 batter. After a minute or so you turn the cake with a fork or toothpick. You end up with a ball of pancake with filling inside. I’m looking to use this pan more often. I’d like suggestions for other fillings, other recipes, or even other unusual uses (except as a condiment tray- I’ve already thought of that one and it is a bit heavy to be moving around). |
|
Originally Posted By Skunkum:
Chef Morris, Are you familiar with using an aebleskiver pan? The pan’s round-bottom cups look like they should be good for more than just making filled pancakes. I see a lot of them but people don’t seem to know what they are for. Several years ago I obtained a cast iron aebleskiver pan. The pancake-type batter is used to fill the pan’s cups about 1/3, then add apple filling and add another 1/3 batter. After a minute or so you turn the cake with a fork or toothpick. You end up with a ball of pancake with filling inside. I’m looking to use this pan more often. I’d like suggestions for other fillings, other recipes, or even other unusual uses (except as a condiment tray- I’ve already thought of that one and it is a bit heavy to be moving around). SKUNK, you pulled That question out of obscurity.... ohh, those Crazy Danes.a pan designed for the sole manufacture of ONE DISH..did you know they HATE AMERICA, and the Obamas, and CHICAGO in Particular..you know, the Northern parts of America, near the Great Lakes, were hundreds of thousands OF Danes, Norwegians and Swedes, Settled and Prospered for Generations..Illinois, Wisconson, Min A Soda,,dont Ya Know...I know this as that is all the buzz of the MSM yesterday..ok, enough politics
Ableskiver are traditional Danish pancakes in a distinctive shape of a sphere. Somewhat similar in texture to American pancakes crossed with a popover, Æbleskiver are solid like a pancake but light and fluffy like a popover. The English language spelling is usually aebleskiver or ebleskiver. Æbleskiver are cooked on the stove top by baking in a special pan wíth several hemi-spherical indentations in the bottom of the pan. The pan exists in versions for gas and electrical stoves (the latter with a plain bottom). Pans are usually made of cast iron, allowing good heat conduction. Traditional models in hammered copper plate exist but are today used exclusively for decoration. Æbleskiver pans can be purchased at some internet stores, and they are often found at antique shops mislabeled as pølser poaching pans. The batter for æbleskiver usually includes wheat flour, which is mixed with buttermilk, milk or cream, eggs, sugar and a pinch of salt. Some recipes also include fat (usually butter), cardamom and lemon zest to improve taste, and a leavening agent, most often baking powder, but sometimes yeast, to aerate the batter. Batter is poured into the oiled indentations and as the æbleskiver begin to cook, they are turned with a knitting needle, skewer or fork to give the cakes their characteristic spherical shape. They were traditionally cooked with bits of apple or applesauce inside but these ingredients are very rarely included in modern Danish forms of the dish. Æbleskiver are not sweet themselves but are traditionally served dipped in raspberry, strawberry, lingonberry or blackberry jam and sprinkled with powdered sugar. I can see the pans being usd for any kind of Popover, tart, bisquit for shortcakes, greased with butter and bread pressed into the pan and toasted for egg baskets individual quiches..theres a few..or Egg poachers which is what most folks think these unique pans are for.. course you can also make Paniyaram, a similar dish from the south of India that comes in sweet and savoury varieties. Poffertjes, a similar Dutch dish that is sweet. Takoyaki, a similar Japanese dish that is savory. Gai dan jai, a Chinese dish like it. thank you for the topic, hope that helped 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
|
Hi All! Just wanted to drop by....Once I got to the states it took a couple of months to actually get home. The military is taking care of me and a back/shoulder problem re-aggrivated on the deployment. Thanks for all of the IM's and care packages I received while in the sandbox, I appreciate it from the bottom of my heart! Chef- I have a few receipes I want to run by you...just as soon as I find them. Momma's been keeping me happy, not to mention well fed- she sprung a few new twists on me that she developed over the last year, I think you'll like 'em. The other night, we did have a massive kitchen failure....Fondue. What are the basic rules? We started out with rubbing the pot with garic, adding wine, simmered, then added the cheese....total seperation. Matt |
"I never walk into a place I don't know how to walk out of." DeNiro, RONIN
migradog: Because he's Matt45 and facts matter.
migradog: Because he's Matt45 and facts matter.
|
Originally Posted By Matt45:
Hi All! Just wanted to drop by....Once I got to the states it took a couple of months to actually get home. The military is taking care of me and a back/shoulder problem re-aggrivated on the deployment. Thanks for all of the IM's and care packages I received while in the sandbox, I appreciate it from the bottom of my heart! Chef- I have a few receipes I want to run by you...just as soon as I find them. Momma's been keeping me happy, not to mention well fed- she sprung a few new twists on me that she developed over the last year, I think you'll like 'em. The other night, we did have a massive kitchen failure....Fondue. What are the basic rules? We started out with rubbing the pot with garic, adding wine, simmered, then added the cheese....total seperation.
Matt welcome home soldier,,,glad your with us and safe and reasonably sound.. Fondue, breaking down, NO WAY....
first I have to ask what kind of cheese were you using... Many reduced-fat cheeses are made with added stabilizers and gums to help simulate the creamy texture and taste of the full-fat varieties. These cheeses are great for snacking, shredding onto to salads, topping sandwiches, or eating “as is.” When heated, reduced-fat cheeses don’t perform as well. That’s because the lower the amount of fat in a cheese, the more difficult it is to melt. Without a good amount of fat, the heated cheese won’t melt into the smooth creamy texture you’re used to. Instead, it will harden, scorch, or even turn into a clumpy, stringy mess. To avoid this culinary catastrophe, use regular, full-fat varieties for melting (a little goes a long way!) Alternately, when cooking with grated or shredded cheese, try blending your reduced-fat cheese with a little of the full-fat kind. Each variety of cheese has its own nutritional profile. So if you’re watching your fat intake, it’s best to refer to individual cheese product labels for the fat facts. In the meantime, here are some very general guidelines: High fat cheeses include Caerphilly, Cheddar, Cheshire, Double Gloucester, Gouda, Gruyere, Lancashire, Leicester, Mascarpone, Parmesan, Roquefort, Stilton, and Wensleydale. Medium fat cheeses include Brie, Camembert, Edam, Emmental, Feta, and Mozzarella, as well as many soft goat’s milk and processed cheeses. Low fat cheeses include cottage cheese, Edam, Quark, and Ricotta. Of course, today cheese manufacturers produce many reduced-fat, low-fat, and even fat-free versions of your favourite full-fat cheeses additionally amongst this is the age of some cheeses, NEW or GREEN cheese, (less than 120 day old cheese) has a tendancy to break down when heated, secondly CHEAP Brick cheeses tend to be made with quit a bit of oil V mild and can come out pretty nasty as well. truthfully a good processed cheddar like Velveta or even basic american cheese as a starter, then adding a more flavorful quality cheese will help you maintain a nices smooth melt, or try this recipe INGREDIENTS 1 cup apple Cider or a white wine [preferably a nice reisling or other similar wine with a nice apple snap to the finish].. 1 tablespoon butter 1 tablespoon all-purpose flour 6-8 ounces Gruyere cheese, shredded 6-8ounces sharp Cheddar cheese,shredded 6-8 ounces boursin or camember or havarti or other semi soft cheese, cubed DIRECTIONS Bring the wine to a boil in a small saucepan. Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning. (yes its ROUX), once the flour is cooked, stir the wine into the roux mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and boursin cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame. you can rub the bowl with garlic, though I think its an old wives tale, you can also toss your cheese with a bit of flour or corn starch and melt into the hot cider and avoid making the roux to hold it together..thogh the roux base will make it a bit smoother. you can also go to some smoked cheeses to give it a slight smoky taste you can sub teqila and jack and cedder to get a mexican flair to your fondue..etc hope that helps 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
Born with a low tolerance for bullshit.
Joined:
Feb 2007
Posts:
4113
EE: 0% (0)
KY, USA
|
Originally Posted By Matt45:
Hi All! Just wanted to drop by....Once I got to the states it took a couple of months to actually get home. The military is taking care of me and a back/shoulder problem re-aggrivated on the deployment. Thanks for all of the IM's and care packages I received while in the sandbox, I appreciate it from the bottom of my heart! Chef- I have a few receipes I want to run by you...just as soon as I find them. Momma's been keeping me happy, not to mention well fed- she sprung a few new twists on me that she developed over the last year, I think you'll like 'em. The other night, we did have a massive kitchen failure....Fondue. What are the basic rules? We started out with rubbing the pot with garic, adding wine, simmered, then added the cheese....total seperation. 
Matt Welcome back Matt! Glad you are whole and well.
kitties |
Wine is sunlight held together by water.~~Galileo Galilei
Well-behaved women rarely make history.~~Marilyn Monroe
Well-behaved women rarely make history.~~Marilyn Monroe
|
Originally Posted By onesht1kl:
Whats up chef....Looking to extract some knowledge for a Brunswick stew and a cajun style jumbalaya...TIA.... good question for the days of Fall through out the country,,, keep in mind, brunswick stew falls into the same catagory with Chili, Gumbo, Jambalaya, Clam chowders, red and white, Low country stew, Paella and black bean stew..for every regionnal cook there is a regional recipe...same basics, but great differences in the secret/preferred/historical ingrediants...
Recipes for Brunswick stew vary greatly but it is usually a tomato-based stew containing various types of lima beans/butter beans, corn, okra, and other vegetables, and one or more types of meat. Most recipes claiming authenticity call for squirrel or rabbit meat, but chicken, pork, and beef are also common ingredients. Some versions have a distinctly smoky taste. The stew essentially resembles a very thick vegetable soup with meat. The key distinguishing factor between soup and Brunswick stew is the consistency. Brunswick stew must be thick; otherwise, it would be vegetable soup with meat added. Most variations have more meat and vegetables than liquid. The main difference between the Georgia and Virginia versions have been the types of meat used. The Virginia version tends to favor chicken as the primary meat, along with rabbit. The Georgia version tends to favor pork and beef along with squirrel. As there is no "official" recipe for Brunswick stew, it is possible to find chicken, pork, beef, and other types of meat included in the same recipe. Jambalaya is traditionally made in three pots, with meats and vegetables, and is completed by adding stock and rice. It is also a close cousin to the saffron colored paella found in Spanish culture. There are two primary methods of making jambalaya. The first and most common is Creole jambalaya (also called "red jambalaya"). First, meat is added, usually chicken and sausage such as andouille or smoked sausage. Next vegetables and tomatoes are added to cook, followed by seafood. Rice and stock are added in equal proportions at the very end. The mixture is brought to a boil and left to simmer for 20 to 60 minutes, depending on the recipe, with infrequent stirring. Towards the end of the cooking process, stirring usually ceases. The second style, more characteristic of southwestern and south-central Louisiana, is Cajun jambalaya, which contains no tomatoes. The meat is browned in a cast-iron pot. The bits of meat that stick to the bottom of the pot are what give a Cajun jambalaya its brown color. A little vegetable oil is added if there is not enough fat in the pot. The trinity (of onions, celery, and green bell pepper) is added and sautéed until soft. Stock and seasonings are added in the next step, and then the meats are returned to the pot. This mixture is then simmered, covered, for at least one hour. Lastly, the mixture is brought to a boil and rice is added to the pot. It is then covered and left to simmer over very low heat for at least 1/2 hour without stirring. The dish is finished when the rice has cooked. A third method is less common. In this version, meat and vegetables are cooked separately from the rice. At the same time, rice is cooked in a savory stock. It is added to the meat and vegetables before serving. This is called "white Jambalaya." This dish is rare in Louisiana as it is seen as a "quick" attempt to make jambalaya, popularized outside the state to shorten cooking time. Jambalaya is considered by most Louisianians to be a simple to prepare, yet filling, rice dish; gumbos, étouffées, and creoles are considered more difficult to perfect. Most often a long grain white rice is used in making jambalaya. Jambalaya is differentiated from other traditional ethnic Louisiana dishes, such as gumbo and étouffée, by the way in which the rice is included. In the latter dishes, the rice is cooked separately and is served as a bed on which the main dish is served. In the usual method of preparing Jambalaya, a rich stock is created from vegetables, meat, and seafood. Raw rice is then added to the broth and the flavor is absorbed by the grains as the rice cooks. Quick and easy Brunswick stew INGREDIENTS 1 (3 1/2) pound broiler-fryer chicken, cut up or equal amount of rabbit or pork 1 cup water 4 medium potatoes, peeled and cubed 2 medium onions, sliced 1 (15 ounce) can lima beans, rinsed and drained 1 teaspoon salt 1/2 teaspoon pepper dash cayenne pepper 1 (15.25 ounce) can corn, drained 1 (14.5 ounce) can diced tomatoes, undrained 1/4 cup butter 1/2 cup dry bread crumbs DIRECTIONS In a Dutch oven, slowly bring the chicken and water to a boil. Cover and simmer for 45 to 60 minutes or until chicken is tender, skimming the surface as foam rises. Remove chicken and set aside until cool enough to handle. Remove and discard skin and bones. Cube chicken and return to broth. Add the potatoes, onions, beans and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until potatoes are tender. Stir in remaining ingredients. Simmer, uncovered, for 10 minutes or until slightly thickened. JAMBALYA 1 tbsp olive oil 1 large onion, chopped 2 medium cloves garlic, peeled 1 large green bell pepper, cored, seeded and chopped 2 celery stalks, diced 3 tbsp fresh Italian parsley, minced 4 oz extra-lean smoked ham, cut into 1/2-inch cubes 5 oz boneless, skinless chicken breast, diced 1 large bay leaf 1 tsp cayenne pepper 1 can (28 oz) diced tomatoes 1 can (8 oz) tomato sauce 3/4 cup brown rice, uncooked 1 1/2 lb medium shrimp, peeled, deveined and chopped into bite-sized pieces Directions Add oil to a large nonstick saucepan. Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent. Add parsley, ham, chicken, bay leaf, and cayenne pepper. Cook, stirring often, 5 to 6 minutes. Add tomatoes (with juice), tomato sauce, and 1 3/4 cups cold water. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid. Stir in shrimp and cook 5 minutes more. Remove bay leaf. Season to taste with cayenne pepper and salt. |
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 Feral:
Chef, What's your recipe for Hot Italian sausage? It'll soon be pork processing day here and this year I want to stuff some sausage casings instead of putting it all up as bulk sausage. Got any general sausage making tips? TIA. Hey Feral, thanks for the question,,did you know there was a movement about 20 years ago, may still be going on, the change the name of PORK, too much negative energy and preceptions around Pork, Pigs in general and the history of Trichinosis and other worms in addition to cross contamination of pig and human illnesses.. and PORK has a sound tll close to to many other bodily functions and turns people off..which is where THE OTHER WHITE MEAT came from todays pigs, in being raised in Far more sanitary conditions than of old and raised to be leaner and meaner while still producing adeqete amounts of meat to make the animal viable for production.. hints and tips? There is no substitute for keeping the tables, utensils and ingredients clean and free from dirt and contamination. Use plenty of hot water and anti-bacterial soap before and after processing sausages. Always keep your hands clean. These measures prevent spoilage and food borne illness. using the coarse blade and only grinding the meat once will generallly give the right texture, consistent with most store bought sausage Keep the meat cold. If after cutting up the meat into chunks for grinding, it has warmed up a bit, put it in the freezer for 15 minutes to chill and firm up. It will grind much easier. That goes for every step along the way. After it has been ground and it's a little warm, give it some time in the freezer. After it has been seasoned, give it some more time in the freezer. You don't want to spoil all that hard work by letting germs grow in warm meat. Better safe than sorry! If you have leftover casings, thoroughly drain the casings and repack in a layer of salt in the smallest airtight container that it will fit in. Make sure to fully cover the casings in salt. Store in the refrigerator. These will remain usable for about one year. After you've seasoned the meat, fry up a little for a test to adjust the seasoning not after you have run 25' of casing already. Before stuffing, insert two fingers into one end of the casing to open and separate and then hold under the faucet and let water run the entire length. This will wash away some of the packing salt. If you don't clean them well, it will effect the taste of your product Stuffing is made a lot easier if you consider it a two-person job. Lightly lube the sausage horn with pig fat and the casings will slip right on. Keep a turkey squire handy so you can prick the sausage to get rid of air bubbles. it's best to freeze or smoke or roast the whole coil of links before cutting into individual links. Frozen, they don't fall apart when cut. Fresh sausage is readily perishable and has a short shelf life of 3 to 4 days at refrigerator temperature so smoke, roast or freeze ASAP. that said,, Fresh Homemade Italian Sausage –– Salsiccia Fresca This is a classic Sicilian recipe for sausage, as stated, because pigs today are generally grown on the leaner side as the market dictates, it i MAY necessary to add pork fat in order to make a moist sausage. A good rule of thumb is a 3-to-1 ratio of meat to fat. If you reduce the fat below this ratio, your sausage will taste dry and crumbly, IF YOUR going to SMOKE it, you may want to reduce the fat addition, but, it us your call.. Hog casings can be bought from supermarket butchers or any butcher who makes sausages. or if slaughter your own piggies, be sure you ask they be properly treated with Nitrates to KILL ALL BACTERIA if you buy other casings from the butcher they should already be cleaned and all you need to do is rinse away the preserving salts. Make sure all the ingredients, especially the meat, are very cold, including the grinder or food processor blade. Place the blade in the freezer until needed. This prevents the meat and the fat from homogenizing together, looking like a pâté. Having multlble blades and disks makes making consistant sausage easier by far. 6 pounds boneless pork butt, preferably, or shoulder, with its fat, coarsely chopped or cubed be sure to remove any skin, as it can clog up your machine 2 pounds pork fatback, rind removed and fat coarsely chopped or ground 6 tablespoons fennel seed 2 tablespoons salt if the pork fatback is salted, 3 to 4 tablespoons if using unsalted fatback 2 tablespoons freshly ground black pepper 1 1/2 cups freshly grated pecorino cheese 1 tablespoon red pepper flakes (optional to the amount of heat you want to generate) 1 cup dry red wine About 25 feet of casing 1. In a large bowl, toss together thoroughly the pork butt, fatback, fennel, salt, black pepper, pecorino, red pepper flakes, and wine, cover with plastic wrap, and leave refrigerated for 4 hours or overnight for the flavors to blend. 2. Open one end of the hog casing, fit it over the faucet in your kitchen sink, and place the remainder of the casing in a medium-size bowl in the sink. Turn the water on gently to wash out the casings. The casings are sold cleaned; you are merely washing away preserving salts and residue. Now you are ready to start stuffing. 3. Affix one end of the casing over the funnel attached to the sausage stuffing attachment of a stand mixer or meat grinder. Push the entirety of the casing onto the length of the funnel, leaving about 2 inches dangling from the end. Tie this end in a double knot. 4. Turn the grinder or mixer on and as the sausage stuffing begins to flow into the casing, it will push the casing off the funnel. Have a large bowl or platter ready to catch the sausages. Twist or tie off the sausage with kitchen twine to make links, or leave to make several very long sausages. Do not overstuff the sausage otherwise it will burst, either then and there, or during cooking. Also be careful that the sausage stuffing enters the casing continuously and evenly and that no air bubbles develop. If air bubbles do occur, it is better either to cut the sausage at that point and start a new one, by tying the end off, or to prick the air bubbles with a toothpick. 5. The sausages can be divided into portions of different or the same weights and frozen for later use in freezer bags for 2 to 4 months or you can cook them immediately. Refrigerate for not more than 2 days. If cooking them, place the sausages in a large pot and cover with water. Bring to a boil and, just as the water begins to bubble, reduce the heat to below a boil and poach the sausages for 10 minutes, if grilling or frying, or 40 minutes if serving them boiled. Makes 8 pounds sausage some other variations cajun charise a semi sweet sausage Ground pork: 1 lb. Coarse salt: 1/2 tablespoon Diced onions: 5 tablespoons Ground cayenne: 1/4 teaspoon Ground cinnamon: 1/8 teaspoon Ground cloves: 1/8 teaspoon Powdered thyme: 1/3 teaspoon Ground bay leaf: 3 leaves Crushed garlic cloves: 1 Chopped parsley: 1 tablespoon Crushed garlic cloves: 1-1/2 cajun Andouille Ground pork: 1 lb. Coarse salt: 1/2 tablespoon Cayenne: .1/3 teaspoon Rubbed sage: .1/2 teaspoon Ground cloves: .1/2 teaspoon Ground mace: .1/2 teaspoon Ground allspice: .1/2 teaspoon Ground black pepper: 1/5 teaspoon Ground bayleaf: .1/2 teaspoon Thyme: 1/10 teaspoon Crushed raw garlic: 1/2 clove Basic Smoking Procedure: Pre-heat smoker to 90°F. Hang product in smoker so that no parts being smoked are touching. Heat for 6 hours with damper wide open without smoking chips. Then add moistened smoking chips or moistened sawdust and increase temperature to 130°F and smoke for 5 hours with top damper closed to 1/8 the way and bottom damper open to ¾ of the way. Increase temperature to 150°F adding moistened chips or sawdust as needed. After 4 hours, increase temperature to 170°F and smoke until internal temperature of the meat product is 150°-155°F. Cool down to 100°F and place in cooler. this year you may want to try your hand at Salami or summer sausages? salami, summer sausages, other colt cut type sausages take a few days to get the flavoring throughly mixed into the end product, so, like making pastry dough, there is a bit of folding, storing folding storing etc involved.. salami 5 lb. ground beef (when using venison, use 3 lb. venison and 2 lb. pork sausage or beef and pork or beef, pork. chicken, turkey etc) 5 rounded tsp. Morton Tender Quick Salt 2 1/2 tsp. mustard seed 1 1/4 tsp. ground black pepper 1 1/2 to 2 1/2 tsp. garlic salt 1 tsp. Hickory Smoked Salt heavy duty plastic wrap or bakers paper or aluminum foil(your're gonna have to take it off your head first )
Mix thoroughly. Cover and refrigerate. Day 2 - Mix again and refrigerate. Day 3 - Mix again and refrigerate. Day 4 - Mix again and refrigerate. Day 5 - Divide into 3 rolls, rolling tightly with the saran wrap or rice paper and bake at 150 degrees for 6 hours, then at 200 degrees for 2 hours. or smoke accordingly can be placed on bakers racks or on oven racks alone with drip pan underneath. Hope thats afew new ideas 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 EvilVaquero:
Thank You Sir! Happy Trails! your welcome, but I wasnt done! all the above, very important as it was in the ability to survive, with Western Expansion, we wanted survival with comfort as much as humanly possible.. the most recongnised form of this care from right here in Texas the Chuck Wagon, an Invention credited to Mr, Charles Goodnight of the Goodnight/Loving trail.. as writen by Nola McKey Eads Charles Goodnight is credited with inventing the chuck wagon. In 1866 he and his partner, Oliver Loving, made preparations to take a herd of 2,000 longhorn cattle from near fort Belknap in northern Texas, to Denver. Goodnight purchased a government wagon and had it completely rebuilt according to his specifications in seasoned bois d'arc, the toughest wood available. The distinguishing feature of the wagon was the sloping box on the rear with hinged lid that lowered to become a cook's worktable. The box was fitted to the width of the wagon and contained shelves and drawers for holding food and utensils. To the cowboys, "chuck" was food, so the box was called a chuck box and the wagon became known as a chuck wagon. Goodnight's early prototype of the chuck wagon was copied widely and changed little in the years to follow. Most chuck wagons had the same basic design. They were large, sturdy, four-wheeled wagons with bows across the top covered with waterproof sheets. There was usually a cowhide stretched beneath the wagon bed and fastened at the corners; it was used to carry wood or cow chips. In the front of some of the wagons was a jockey box, which was used for storing tools and heavier equipment needed on the trail. During the long trail drives, the chuck wagon was the headquarters of every cattle outfit on the range. The cowboys didn't just eat their meals there; it was their social center and recreational spot. – a natural gathering place for exchanging "windies," or tall tales, listening to music if their happened to be a musician in the group, or just recounting the experiences of the day. The chuck wagon was also the cowboy’s only known address – truly their home on the range. And if the chuck wagon was their home, the chuck wagon cook was the king. He ruled the wagon with an absolute hand. Because the morale of the men and the smooth functioning of the camp depended largely upon him, the cook’s authority was unquestioned. Even the wagon boss walked softly in the vicinity of the chuck wagon cook. Wagon cooks as a group had the reputation of being ill-tempered, and no wonder. Their working conditions usually left a lot to be desired. The nature of the cook’s job required that he get up several hours earlier than the cowhands, so he worked longer hours with less sleep. When the outfit was on the move, he had to be at the next appointed camp and have a hot meal ready on time. He was often short of fuel or water. He was constantly called upon to battle the elements – wind, rain, sand, mud, insects, and even rattlesnakes – while preparing his meals. In addition to preparing meals, Cookie also was expected to act as barber, doctor, banker, and sometimes as mediator or referee if a disturbance among the cowboys arose. He was keeper of the home fires, such as they were, out on the range. The atmosphere around a chuck wagon has been described as pleasantly barbaric, as might be expected with a group of men far from home who were doing rough, dirty work under sometimes brutal conditions. The language was colorful and often profane. There were, however, definite rules of behavior around the chuck. Most were unwritten laws understood by all but the greenest of cowhands. For example, riders approaching the campsite always stayed downwind from the chuck wagon so that they didn't cause dust to blow into the food. No horse could be tied to the chuck wagon wheel or hobbled too close to camp. Cowboys looking for warmth never crowded around the cook’s fire. There was no scuffling about of kicking up billows of dust around the chuck wagon while meals were being prepared. When it came to eating, no cowboy dared help himself to food or touch a cooking instrument without Cookie’s permission. The cowboys never used the cooks worktable as a dining table; they sat on the ground and used their laps instead. When dishing out a helping of food from a pot, they placed the lid where it wouldn’t touch the dirt. It was against the rules for a cowboy to take the last piece of anything unless he was sure the rest of the group was through eating. If a man got up during a meal to refill his cup with coffee and someone yelled, " Man at the pot," he was supposed to fill all the cups held out to him as well as his own. After a meal, the cowboys always scraped their plates clean and put them in the "wreck pan" or the receptacle that the cook provided for this purpose. Like most rules of etiquette, the rules around the chuck wagon were based on concern for others and common sense. Along with sourdough biscuits and coffee, most chuck wagon meals included beans, or frijoles, as they were often called. Beef was something that was never in short supply, and a good chuck wagon cook knew how to prepare it in many different ways. Fried steak was the most common – the cowboys never seemed to get tired of it – but pot roasts, short ribs, and stew showed up often on the menu. If Cookie had time, and he was feeling kindly toward "the boys," as he called the cowhands, he would make a desert. Usually it was a two-crust pie made with apples or some other dried fruit. To let the steam out, he often cut the outfit’s brand into the top crust of the pie. Simple food, a seemingly monotonous menu, and less than ideal dining arrangements were standard on the range. Yet many retired cowboys get misty-eyed when they recall their food from their days with the wagon. Red Eye Gravy Recipe Ingredients * Ham Drippings * 2 slices - country ham (Salt Cured is best) * 1/2 cup - brewed coffee or water Directions Prepare 6 servings of grits or hot biscuits. In iron skillet, cover ham with water and cover. Cook country ham slices until browned. Remove from Iron skillet. Add a little water to ham fat, creating a brown or "red eye" gravey. Some folks add a little coffee. Cook over medium heat 2 to 3 minutes, stirring in ham drippings from bottom of skillet. Spoon over hot cooked grits or biscuits and serve. These days, salt cured country ham is generally a specialty ham . In the past, it was a breakfast staple. It is saltier, and drier than you typical ham. Most country hams are cured with salt and "smoked". Red Eye Gravy is generally clear, a little bit red .. a little goes a long way. Fried Grits Recipe Ingredients * Bacon grease * Cooked Grits * Flour * Salt and Pepper Directions Cook up and pour grits into either glass tumblers or a flat pan and chill until cold or overnight. If you have used a glass, remove the cylinder of grits (slide knife around if needed) and slice into patties. If you use a pan, slice into shapes you like or use cookie cutter. You to determine the shape and thickness you desire. You may lightly salt and/or pepper––depends on how much was in the original batch. Roll pieces in flour. Fry in good old hot grease (at least an inch) until lightly browned, turning at least once.. If you really want them to be extra tasty, poke them with a fork as they are cooking for extra crunch. Son of a Bitch Stew Ingredients 1 (1 lb) beef tongue 1/2 lb beef tripe 1/2 lb beef kidney 1 lb beef heart 1/2 lb beef liver 1/2 lb beef brains or veal brain 1/2 lb beef sweetbreads or veal sweetbreads 1/4 lb salt pork 3-4 medium onions 4 cups hot water 1 tablespoon salt 1/4 teaspoon pepper 2 teaspoons worcestershire sauce 1/4 teaspoon marjoram 1/4 teaspoon thyme 2-3 tablespoons flour cold water Directions prepare all the meats for the stew. Combine beef tongue and tripe in a kettle; add water to cover. Simmer for about 30 minutes, then lift out tripe. Let it cool slightly and cut into strips. Continue to cook tongue for another 30 to 40 minutes. Drain tongue and let it cool slightly, then pull off skin. Cut of fat and gristly portions and cut tongue into 1 1/2 inch cubes. Meanwhile, soak kidney in salted water for about 1 hour, then cut into cubes, cutting out all white veins and fat. Cut beef heart and liver into 1-inch cubes. Parboil brains and sweetbreads in lightly salted water for about 15 minutes. Drain them and cut brains into 1-inch cubes. Remove membrane from sweetbreads and cut or break into pieces. Dice the salt pork. In a large heavy Dutch oven or kettle fry it until crisp and brown. Peel and slice onions and add to salt pork. Cook until brown. Add all pieces of meat except brains and sweetbreads. Cook meat in browned onions, turning and stirring frequently, for about 10 to 15 minutes. Add hot water, salt, pepper, and Worcestershire sauce. Crush marjoram and thyme and stir into stew. Cover and simmer for about 2 to 2 1/2 hours, or until meats are tender. Add brains and sweetbreads and continue simmering another 30 minutes or so. If desired for thickening, blend flour with cold water and stir into stew. When stew simmers again and is thickened, it is ready to serve. (You may not want to thicken the stew). Serve with whatever you wish—steamed rice, mashed potatoes, buttered noodles—or lots of crusty homemade bread. Make 8 to 10 servings. NOTE: Some versions, notably from Texas, are thickened by sprinkling in a little cornmeal and served with corn bread. Spotted Pup The cowboys called it “Spotted Pup” ‘cuz it matched their pup’s complexions. This is an authentic trail drive recipe as it requires no eggs. Chuck wagon cooks seldom saw eggs. Most chuck wagons carried no sugar and Sorghum syrup (one cup) was used instead of sugar. If Sorghum is used use one cup less of the milk. Milk also was a rarity on chuck wagons – so this recipe was usually made with canned milk. This is a great recipe for packing in if using canned milk-all ingredients will fit into the Dutch oven while packing it in. Sometimes dried apples and raisins are used together and rum or whiskey could be added. This makes a good pudding with any dried fruit. If any alcohol is added, add it after recipe has already thickened. 2 cups granulated sugar 2 cups white rice 3 quarts milk or canned milk equivalent 1 pound raisins or other dried fruit 1 tablespoon nutmeg Put your Dutch oven on the table and throw in two cups of rice Then throw in 2 cups of sugar and mix it up real nice. Next comes the milk - if you have some, put 3 quarts in your pot or get Carnation “Cow in a Can.” On the trail milk can’t be bought. Hang your pot over the fire to simmer nice and slow. Your milk will tend to boil over if you hang your pot too low. Give your puddin’ some time to work, an hour to get thick. For flavor stir in the nutmeg, agitate well and the bottom won’t stick. Slowly add the raisins, stirring them in as you proceed This will help your “Spotted Pup” thicken, right now that’s what it needs. Hang it higher over the fire and the rice will continue to swell. Stand your spoon up in the mess, ’cuz that’s how you can tell If your “Spotted Pup” is thick enough or if it still needs heat. Just keep stirrin’ occasionally and soon it’ll be ready to eat. hope that covers it CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW