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I've used different types of silicone brushes for all sorts of things- butter, barbecue sauce, basting, blackening- they do not work to my liking. They just don't hold whatever you're trying to apply. Think about a paint brush compared to your fingers. If you dip a paint brush into paint, it holds a lot of paint. If you dip your fingers into paint, and the try to cover the same area on a wall, you can't come CLOSE to covering what a paint brush would. That's the comparison of a bristle brush and a silicone brush. There's simply not enough surface area on the "bristles" of a silicone brush to even come close to holding what a bristle brush does. And I agree with the chef in that certain liquids just don't seem to stick to the silicone at all. Which is one of the properties of silicone utensils that I particularly like, except in brushes. EDIT- I recently tried to brush a pie top crust with a honey/water mixture, using a silicone brush. I ended up pouring the mixture on the crust and using the brush to smear it around. It worked better that way. |
thanks sparky..will check it out.. |
First,,mdang77 your welcome dressings,.. for every 3 cooks there is a different dressing moms, grandma's aunt LULU's etc here are a few basics Old Fashioned Bread Stuffing 4 cup diced celery 1 cup onion, chopped 1 cup margarine 4 quart dry bread cubes 1 tablespoon salt 1 1/2 teaspoon poultry seasoning 1/2 teaspoon sage 1/2 teaspoon pepper Hot broth or water Cook celery and onion in hot margarine, until transparent. Turn into large bowl. Add other ingredients; mix well. Makes enough stuffing for 14 to 18 pound turkey. If a moist dressing is preferred add more broth. Cornbread Stuffing 4 cup crumbled corn bread 3 cup crumbled biscuits 1-1/2 cup cooked rice 1/4 cup chopped instant onion 1/2 cup water 1 1/2 cup chopped celery 1 teaspoon pepper 1 teaspoon parsley 1/4 teaspoon poultry seasoning 1 teaspoon season all 5 teaspoon chicken seasoned stock base 1 1/2 cup hot water 1 egg 1/2 cup milk 1/2 cup butter, melted Preheat oven to 375 degrees F. Combine cornbread, biscuits and rice. Soak onions in 1/2 cup water for 10 minutes. Add bread mixture along with celery, pepper, parsley, poultry seasoning and season all. Dissolve seasoned stock in hot water. Beat egg. Stir in milk. Add liquids and butter to bread mixture. Mix well. Add additional liquid if stuffing seems dry. Bake in buttered 3 quart baking dish. Apple and Sausage Stuffing 12 ounces white bread, cut into 1/2 inch cubes (8 cups) 1/4 cup chopped fresh parsley 2 teaspoon poultry seasoning 1/4 teaspoon ground black pepper 7 1/2 tablespoon butter or margarine 2 large onions, chopped 1 1/2 cup chopped celery 8 ounces pork sausage meat 2 small tart apples, cored and chopped 3/4 cup chopped pecans (3 ounces) 1 egg 1 cup chicken broth Put bread, parsley, poultry seasoning and pepper in a large bowl. Toss gently to mix. Heat butter in a large skillet over medium heat. Stir in onions and celery and cook, stirring occasionally, 5 to 7 minutes, until crisp-tender. Add to bread mixture. In same skillet cook sausage over medium heat until browned, breaking up chunks with a fork. Remove with a slotted spoon and add to bread mixture. Add apples and pecans and toss to mix. Stir in broth and egg until blended. Stuffs a 12 to 14 pound turkey. Or to serve as a side dish: bake uncovered in a greased 3 quart casserole at 350 degrees F for 45-50 minutes until the top is lightly browned. Sage Stuffing 6 cup dried bread crumbs 2 3/4 cup hot pineapple juice 1/4 cup olive oil 1/2 cup raisins 1/4 teaspoon cardamom 1/2 cup finely chopped celery and onions 3 cup apples 1/2 cup shelled chopped walnuts 1/2 cup dates, chopped 3 finely chopped figs 1 cup soaked chopped prunes In skillet, sauté celery and onion in olive oil on low heat, covered. In a large bowl, combine the rest of the ingredients, crumbs, fruits, nuts and spice with hot juice. Mix well with hands or wooden ladle. Turn in sauté celery, onion and oil mix again. Should yield adequately to stuff 5 pounds chicken, small turkey or goose. |
Turmeric is botanically known as Curcuma longa, derived from the old Arabic name for the kurkum plant we know better as saffron. Yet this spice is a member of the ginger family and unrelated to saffron. Like ginger, it is the root of the turmeric plant that is used as a spice, usually in a dried form. However, in some areas of the Far East, the fresh turmeric root is used and stored much like ginger. You might be able to find fresh turmeric in specialty Asian markets in the US. The root is generally peeled to expose its bright yellow flesh, then boiled, dried, and ground into a powder. Turmeric gives ball-park yellow mustard its bright color, is a prime ingredient in Worcestershire sauce, and is also used to color other foods such as butter, cheese, and fruit drinks. It is a favorite in Middle East and Asian foods and spice blends such as curry. There is also proported to be many benefits to it according to some whole food/herbal health proponents as there is in many of the spice and herb family's garlic, gensing etc.. some recipes Couscous Salad with Dried Cranberries and Pecans Recipe along with couscous, cranberries, and pecans, this salad also includes peas, scallions, cucumbers, and fresh basil. It is topped with an easy lemon garlic dressing. The salad may be served warm, at room temperature or chilled. INGREDIENTS: 1 cup shelled pecans 1-1/2 cups couscous 1 cup dried cranberries 1/2 teaspoon turmeric 2 cups boiling water 1 cup thawed frozen peas 3 scallions, very thinly sliced 2 medium cucumbers, peeled, seeded, and diced 1/4 cup shredded fresh basil . Lemon Dressing: Zest of 1 lemon 1/3 cup lemon juice 3 garlic cloves, minced 1/2 teaspoon salt Freshly ground black pepper 1/3 cup olive oil PREPARATION: Toast the pecans in a shallow pan in a preheated 350-degree F. oven until very fragrant, about 7 minutes. Set aside to cool. Place the couscous, cranberries, and turmeric in a large bowl. stir in the boiling water, stir, then cover the bowl with a large plate or foil. Let sit for 10 minutes. Remove the cover, then fluff the couscous with a fork. Cover again and let sit 5 more minutes. Stir in the pecans, peas, scallions, cucumbers, and basil. Combine the dressing ingredients in a jar with a tight-fitting lid and shake vigorously. Yield: 4 servings lime shrimp with INGREDIENTS: 1/4 cup olive oil 1/4 cup fresh lime juice (about 2 limes) 1/2 cup orange juice concentrate 1/8 cup tequila (see Note) 1 Tbsp Triple Sec or Cointreau orange liqueur 1/4 cup cilantro, chopped 2 cloves garlic, pressed 1/4 cup minced sweet onion 1/2 tsp curry powder 1 tsp kosher salt 1/4 tsp turmeric 1/2 tsp ground cumin 1/4 tsp cayenne pepper, or more to taste 1/4 tsp freshly ground black pepper 1 Tbsp olive oil 1 to 1-1/2 pounds fresh shrimp, peeled and deveined, tails left on for presentation if you wish PREPARATION: Measure 1/4 cup olive oil, lime juice, orange juice concentrate, tequila, Triple Sec, cilantro, garlic, sweet onion, curry powder, salt, turmeric, cumin, cayenne pepper, and black pepper into a large zip-top bag. Seal and squish contents to mix. Add shrimp to marinade, squeeze out all the air, and seal. Turn bag to coat shrimp. Refrigerate for 1 hour. (Do not over-marinate or the citrus acids will "cook" the shrimp.) Heat a large heavy skillet over medium-high heat. Add 1 Tbsp olive oil to hot pan and swirl to coat. Remove shrimp from marinade, reserving marinade, and place in a single layer in the hot pan. Cook for 1 minute, then flip the shrimp to the other side. Do not overcook the shrimp or it will become rubbery. Add the reserved marinade to the pan. Cook 1 minute, then remove shrimp and keep warm. Continue cooking the marinade until it reduces to a thin sauce. Turn off heat, return the shrimp to the pan, and toss in the sauce. Serve Caribbean Island Lime Shrimp over white rice. This dish is also good as a room temperature appetizer for parties. Note: If you do not normally stock tequila and/or Triple Sec at home, simply pick up the mini single serving bottles. This recipe will use about half of a mini bottle of each. If you cannot consume alcohol, simply leave them out. Yield: 4 servings |
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HOLIDAY SNACK.. 4 cups pecans or peanuts or walnuts etc... 2tsp extra virgin olive oil 2 tsp Cajun blackening seasoning..(Kpauls or anybodies) 2 tlbs white sugar. I prefer natural sugar, unrefined mixing bowl cookie sheet pan paper towels toss nuts, olive oil and seasoning together liberally.. place on cookie sheet bake 350 for about 15min, (some ovens are a bit hot or cold either way..you will smell the pecans toasting...when you smell em...they are done.). layer paper towel in same bowl remove nuts from oven and dump on paper towels toss and allow to drain... pull out paper towel from under nuts,,toss as you springle suger on still hot nuts let cool.. a spicy/sweet holiday treat you can also add after it cools pretzels fritos any savory snack items to increase yeild and,,give it your own personal preference I have over the years made pounds of this for both commercial , it is the only bar snack I will use and..in fancy containers for presents to friends and family.. |
your welcome corn bread is a challenge for alot of bakers,,,part of the problem is in adding enough milk, or sour cream or yogurt...and the appearance and or consistancy throws some people off.. corn bread batter should look like cake or pancake batter in thickness or it is to dry.. any looser and you will have a long time baking it to dry it out.. when adding yogurt or sour cream remember it is thick but breaks down with heat,,so it may look too thick as a batter,,but... best to allow yogurt and sour cream to come to room temp before mixing in bake goods.. making corn bread or cookies or coffeecakes crusty...simple liberally sprinkle (sprinkle not bury)suger on top of the product IMMEDIATLY as it comes out of the oven... this allows the sugar to melt and cool in a few minutes, leaving a crusty seal on your baked goods a recipe for YOGURT CORNBREAD MUFFINS 1 c. flour 1/2 tsp. soda 1/2 tsp. salt 2 tsp. baking powder 1/4 c. sugar 3/4 c. yellow cornmeal 1/2 c. milk 1 egg, beaten 1 c. plain yogurt Stir first 4 ingredients. Add sugar and cornmeal. Stir in mixture of milk, egg and yogurt. Bake in greased muffin tins at 350 degrees for 20 minutes. Yields 12 muffins. |
| I'm cooking a goose for the first time this Christmas Day. (I'm afraid to post a separate thread titled "My first time with a goose" because I know what will happen.) I have been reading Joy of Cooking for guidance and am puzzled by their instructions to dip the whole bird then let the bird dry UNCOVERED in the fridge for 24 to 48 hours. Wouldn't that absorb flavors from other stuff in the fridge? Do I really have to leave raw poultry uncovered in the fridge for over a day? I don't like the idea of it touching something else in there... |
"What is up with the lack of a flash suppressor, Jesus?" -NoHarmNoFAL
"Post ban... They're always trying to ban Jesus..." -foxherb53
"Post ban... They're always trying to ban Jesus..." -foxherb53
michael,, thanks for your question....for every cook on the planet there is atleast 3 cookbooks if not 10....so your asking a difficult question not knowing your talents and experince so..I will take a shot in the dark with a few i have seen and you can check them out of course,,start with the Joy of Cooking it has great starter to experienced recipes, tips and techniques and is constantly updated in reprints.. others Little Book of Chef Tips (Little Books of Tips) by Richard Maggs Cook Like a Chef: Techniques, Tips and Secrets from the Professional Kitchen to Yours by Chris Knight Chef's Secrets: Insider Techniques from Today's Culinary Masters by Francine Maroukian in addition check out these web sights... chefs secrets chefs secrets 2 |
That helps a lot, thanks you for taking the time to answer, it is nice to talk to a pro thanks again. |
The full value of this life can only be got by fighting; the violent take it by storm.
I know violence isn't the answer; i got it wrong on purpose.
I know violence isn't the answer; i got it wrong on purpose.
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I'm going to have to agree with the Chef on this one. I have a mix of Stainless, cast iron and enamelware. The only teflon pan I own is a cheapo 10" frying pan I've had since college. I cook eggs in it and pretty much nothing else. |
"If people insist on photoshops that have nothing to do with anything but racial stereotypes - like Obama dressed like a pimp, eating watermelon and asking where the white wimmenz are at - then that thread will be locked too."
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well,,,,, certainly hope agreeing with me wasnt too painful      j/k  
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
got these from a family member,,,tried a few, they actually worked Peel a banana from the bottom and you won't have to pick the little 'stringy things' off of it. That's how the primates do it. Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster. Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold! Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking. To really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream and beat them up. For a cool brownie treat, make brownies as directed. Melt Andes mints in a double broiler and pour over warm brownies. Let set for a wonderful minty frosting. Add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if your want a stronger taste of garlic. Leftover Snickers bars from Halloween make a delicious dessert. Simply chop them up with the food chopper. Peel, core and slice a few apples. Place them in a baking dish and sprinkle the chopped candy bars over the apples. Bake at 350 for 15 minutes!!! Serve alone or with vanilla ice cream. Yummm! Reheat Pizza Heat up leftover pizza in a nonstick skillet on top of the stove, - Set heat to med-low and heat until warm. This keeps the crust crispy. No soggy micro pizza. I saw this on the cooking channel and it really works! Easy Deviled Eggs Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. Just throw bag away when done. Easy clean up. Expanding Frosting When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You will frost more cake/cupcakes with the same amount of frosting. Also eating less sugar and calories per serving. Reheating refrigerated bread To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster. Newspaper weeds away Start putting in your plants, work the nutrients in your soil. Wet newspapers, put layers around the plants - overlapping as you go cover with mulch and forget about weeds. Weeds will get through some gardening plastic they will not get through wet newspapers. Broken Glass Use a wet cotton ball or Q-tip to pick up the small shards of glass you can't see easily. No More Mosquitoes Place a dryer sheet in your pocket. It will keep the mosquitoes away. Squirrel Away! To keep squirrels from eating your plants, sprinkle your plants with cayenne pepper. The cayenne pepper doesn't hurt the plant and the squirrels won't come near it. Flexible vacuum To get something out of a heat register or under the fridge add an empty paper towel roll or empty gift wrap roll to your vacuum. It can be bent or flattened to get in narrow openings. Reducing Static Cling Pin a small safety pin to the seam of your slip and you will not have a clingy skirt or dress. Same thing works with slacks that cling when wearing panty hose. Place pin in seam of slacks and...tada!...static is gone. Measuring Cups Before you pour sticky substances into a measuring cup, fill with hot water. Dump out the hot water, but don't dry cup. Next, add your ingredient, such as peanut butter, and watch how easily it comes right out. Foggy Windshield? Hate foggy windshields? Buy a chalkboard eraser and keep it in the glove box of your car. When the windows fog, rub with the eraser! Works better than a cloth! Reopening envelope If you seal an envelope and then realize you forgot to include something inside, just place your sealed envelope in the freezer for an hour or two. Viola! It unseals easily. Conditioner Use your hair conditioner to shave your legs. It's cheaper than shaving cream and leaves your legs really smooth. It's also a great way to use up the conditioner you bought but didn't like when you tried it in your hair. Goodbye Fruit Flies To get rid of pesky fruit flies, take a small glass, fill it 1/2' with Apple Cider Vinegar and 2 drops of dish washing liquid; mix well. You will find those flies drawn to the cup and gone forever! CHEF  Get Rid of Ants Put small piles of cornmeal where you see ants. They eat it, take it 'home,' can't digest it so it kills them. It may take a week or so, especially if it rains, but it works and you don't have the worry about pets or small children being harmed. |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
Good tips there, CHEF.  Mrs. Feral swears by putting a line of boric acid powder right outside the exterior door. Says it prevent ants from coming in the house. You should've seen the look on the twenty-something local grocery store worker's face when I asked if they carried it. She said "No, sir, we don't stock anything like that" but it looked pretty obvious that what she meant was "No, you poor dumb hillbilly, we wouldn't have that shit in our store."
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thats funny... there is,,was a product arond for several years,,dont know if it still is..called roachpruf dad had it anylaized as he wanted to put it into the walls of a new house they were building.. corn meal and boric acid were the two major componates.. he sprinkled it into the walls of the house before the vapor barrier went up and we had next to NO bugs in that praticular place ever in the 4 or 5 years we lived there,,the occasional starving spider would show up dead bout it.. there are 1000s of household hints floating around,,figure 80% is probably effective, maybe not 100% EFFECTIVE but help.. If I recall a bannana peel is good for oiling furniture..they are pretty high in oil if you run one thru a ringer... |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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Chef Morris, You might have seen the recent post in GD regarding Eggs Benedict (ar15.com/forums/topic.html?b=1&f=5&t=748723). I was hoping you could enlighten me with how to make them for perfect breakfast! According to another recent GD post (ar15.com/forums/topic.html?b=1&f=5&t=748718) fresh eggs emulsify oil better due to their Lecithin content, so they make better mayonaise? I'm just not up on egg chemistry or the chemistry of mayo making. What do I need to know? |
yes,,fresh eggs as with anything is best vs something thats been laying around the store for a while.. issue is..Eggs your buying at the store are some times weeks old by the time you buy them. they come from Huge production farms, washed, packed, stored,, picked up in trucks taken to distrubutor..then on to your store and your home.. week 10 days minimum.. so..what to do? get some chickens,,but,,thats not plausable... so we fake it.. the Lemon juice or vinigar added to the hollandaise helps to emulsify the oil and egg combination while cooking... Eggs Benedict.. first we make hollandaise sauce this is an egg based sauce, made from one of the oldest mother sauces A rich egg based sauce flavored with a bit of lemon or vinegar, butter and a hint of cayenne pepper. The sauce is served over vegetables, fish, or Eggs Benedict. The most important aspect of a successful sauce is to use a double boiler and make sure not to allow the water in the bottom of the double boiler to boil, just remain, hot and lightly simmering. You can add a tablespoon of cold water if needed to reduce the heat of the water if it starts to boil. The sauce should be served immediately upon completion. Makes: 1 cup I N G R E D I E N T S 2 tablespoons white-wine or tarragon vinegar or fresh lemon juice 4 tablespoons boiling water 3 large egg yolks 1/2 cup unsalted butter 1/4 teaspoon cayenne 1/2 teaspoon salt I N S T R U C T I O N S Melt the butter and keep it warm. Heat the vinegar or lemon juice until just warmed. Have small saucepan with boiling water and a measuring tablespoon ready. Place the top of a double boiler over (not in) hot water. (This means the bottom of the top of the double boiler sound not make contact with the water heating in the bottom half of the double boiler.) Place the egg yolks in the top of a double boiler and whisk until they begin to thicken. Now add 1 tablespoon of the boiling water. Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tablespoon at a time, beating the mixture after each addition. Now add the warmed vinegar or lemon juice. Remove the double boiler from the heat. Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter. Add the salt and cayenne and beat the sauce until it is thick. Serve immediately. now,,remember you MUST KEEP THE WHIP MOVING while adding the oil or you will get lumps,,if your water is too hot, you will get lumps 1. If the sauce starts to separate, add 1 or 2 tablespoons of cream and beat the sauce with a wire whisk until it is smooth once again. 2. If the sauce has curdled, you can put it in a blender and blend it. This will alter the texture a bit and tends to be grainy..  Other Sauces made from a hollandaise base include: sauce aux capres - add drained capers maltaise - add blood organges mousseline or chantilly - addition of whipped cream moutarde - with Dijon mustard once the sauce is done. set it towards the back of the stove, out of the way ,were it will keep a bit warmer than room tempature. poach your eggs,,I usually do and prefer over medium..if yo dont have an egg poachers. remember a tablespoon of vinigar or lemon juice in your poaching water will help keep you egg firmer and less "thready" grilled candian bacon..holland rusk or english muffin and oof you go.. a favorite one I make is a bit lower in fat and claories and salt.. using the base hollandais, I whip in a bit of warm cranberry sauce,,just enough to make the sauce pink.. I then use thin sliced turkey, egg, on a margarine based Croissant topped with this creamy light pink sauce... the Ladies tend to love it..it is tastey and a nice presentation for moms day. valentines day etc..with some slice strawberries and bannana on the side..you will be loved.. let me know how it turns out CHEF 
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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Howdy Chef! I have a good gallon of fresh garden tomatoes (Romo) that I would like to make salsa with. I tend to like the usual mexican restraunt style thats more puree but not watery. If that makes sense. Do you have a good recipe? Edit: I intend to freeze most of it if that matters? |
one of my favorite foods/condiments..and served with about every thing in Texas The beauty of salsa is its versatility and adaptability. At its most basic, salsa contains chopped or pureed tomatoes, chiles, onions, and cilantro, flavored with salt and a squeeze of lime juice. But you can play with techniques and try as many different combinations of fruits and vegetables, chiles and herbs as you can possibly dream up. Leaving everything raw will result in a salsa with a bright, refreshing taste. Raw salsa is also known as "salsa cruda." Roasting the tomatoes, garlic and/or chiles first will lend a rich, smoky flavor to your finished dish. If you cook the salsa, you'll trade in the fresh taste for a deeper, sweeter one. a food processor makes short work of herbs and garlic; you should toss these ingredients into the processor before you add the tomatoes, the tomatoes will draw it off the sides and break down the oils and sugars released by the blades. For most other ingredients, it's better to chop them by hand so you have more control over the size and shape of the pieces--and the finished product will look nicer. I dice the onion by hand: processors tend to pulverize the onion, releasing so much juice that the flavor becomes overpowering. The herb you'll find in most salsas is cilantro, but don't be afraid to play around. Parsley, mint, basil and oregano all taste exceptional when mixed with fresh vegetables and fruits. In the chile department, you are only as limited as the selection available at your local grocery store or farmers' market. or, set the tomatoes aside and use some other fruit or vegetable instead. To achieve a balance sweet, savory, salty, sour and spicy flavors, add salt, lime juice or vinegar, bottled hot sauce and pinches of sugar, tasting intermittently, until you achieve that perfect mix. Tomatillos Mangos or papaya Melons Peaches or plums Pineapple Cucumber For flavor, color and texture, add: Bell peppers Jicama Radishes Fresh corn kernals Avocado Black beans Mint, basil or parsley Fresh Salsa  INGREDIENTS 12 ripe roma tomatoes, diced 2 green bell peppers, diced 1 large white onion, diced 1/2 bunch fresh cilantro, for garnish 1 or 2 crushed cloves of garlic 1 tablespoon fresh lemon juice 1 to 3 jalapeno chile pepper, diced DIRECTIONS In a medium bowl, mix tomatoes, green bell peppers, white onion, cilantro, lemon juice and jalapeno chile pepper. Cover and chill in the refrigerator until serving. roasted salsa  as your intending to freeze the product, your gonna wnat to use this one as you need to cook the tomatoes INGREDIENTS 12 roma (plum) tomatoes 2 cloves garlic, unpeeled 1 large onion, quartered 1 jalapeno chile pepper 1 1/2 tablespoons olive oil 1 teaspoon ground cumin 1/4 teaspoon salt 3 tablespoons fresh lime juice 1/4 cup chopped fresh cilantro DIRECTIONS Preheat the broiler. In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil. Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred. Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins. In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro. thanks,,send some to my PO box please Good Cooking CHEF 
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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A Member asked for a recipe for carne asada elsewhere.. thought I would add my responce here 2 pounds flank or skirt steak Olive oil Kosher salt and freshly ground black pepper Marinade: 4 garlic cloves, minced 1 jalapeño chile pepper, seeded and minced 1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them) 1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems) Kosher salt and freshly ground black pepper 2 limes, juiced 2 tablespoons white vinegar 1/2 teaspoon sugar 1/2 cup olive oil and 12oz beer,,darker ales are best.. 1 Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours. 2 Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal. Serve with warm tortillas (flour or corn). Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds each on high. Serve with pico de gallo, tomato salsa and chopped avocados. sides of Pinto beans and Rice tossed with Chili powder and a bit of salt. Serves 4-6. CHEF |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
hello again  i bought a leg of lamb yesterday at the store and need a recipe. im not sure how i want to cook it. if you could just throw some ideas out there. thanks in advance  -Tim |
"In D.C. you have to keep your beer warm until you are ready to drink it. The beer and the ice have to be kept in separate locations. This is to prevent accidental drunkenness." - TacticsFirst
PSN ID- tlee_20
PSN ID- tlee_20
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Originally Posted By tlee_20:
hello again 
i bought a leg of lamb yesterday at the store and need a recipe. im not sure how i want to cook it. if you could just throw some ideas out there. thanks in advance 
-Tim Tim there are are several classic ways to cook lamb leg and I will post a few recipes... I when I first came to Texas in the early 70s as a young sous chef I started serving Lamb on the Sunday buffet at a country club.. a HUGE faux paux in Texas then...but..I was adamit we were gonna have seasonal lamb on sundays.. I was called a few names. there were a few letters to the board. HOW DARE we serve Lamb,,damn Yankee etc...dont you know bout the land wars???etc . well,,today..seasonal lamb in Texas is common place and served year round in finer restaurants with imported, wild and domestic lamb being a menu staple... 'now..LAMB INGREDIENTS 1/4 cup honey 2 tablespoons prepared Dijon-style mustard 2 tablespoons chopped fresh rosemary 1 teaspoon freshly ground black pepper 1 teaspoon lemon zest 3 cloves garlic, minced 5 pounds whole bone in leg of lamb 1 teaspoon coarse sea salt DIRECTIONS In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight. Preheat oven to 450 degrees F (230 degrees C). Place lamb on a rack in a roasting pan and sprinkle with salt to taste. Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 350 degrees F (210 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving. INGREDIENTS 1 (4 pound) leg of lamb, deboned and tied 1 tablespoon ground black pepper 1 teaspoon salt 5 cloves garlic, cut into slivers 2 sprigs fresh rosemary 1 (15 ounce) can tomato sauce DIRECTIONS Preheat the oven to 375 degrees F (190 degrees C). Rub the leg of lamb all over with salt and pepper. Use a small knife to make punctures in the lamb about 1 inch apart. Press slivers of garlic into each hole so that they are about 1/2 inch below the surface. Place the meat in a roasting pan. You can either remove the rosemary from the stalk and sprinkle and rub into the meat on all sides, or you can simply use the string from the lamb to secure against it. Pour the can of tomato sauce over the whole thing. Bake for 45 minutes in the preheated oven, then lower the temperature to 325 degrees F (160 degrees C), and continue roasting until the internal temperature of the meat is at least 160 degrees F (70 degrees C), about 15 minutes. If you want the meat well done, wait until the internal temperature reaches 170 degrees F (75 degrees C). INGREDIENTS 1/4 cup olive oil 8 cloves garlic, minced 2 1/2 teaspoons salt 1 teaspoon pepper 2 tablespoons ground cumin 1 tablespoon dried oregano 1 (8 pound) leg of lamb, boned and butterflied to a more or less even thickness, 4 3/4 to 5 1/2 pounds trimmed weight, fell and most fat removed 1 lemon, juiced Minced fresh parsley, cilantro or mint (optional) DIRECTIONS Mix oil, garlic, salt, pepper, cumin and oregano; spread paste on both sides of the lamb and let stand for an hour until meat comes to room temperature. Adjust oven rack to upper or upper-middle position (depending on lamb's thickness) and preheat broiler on high for at least 10 minutes. Place lamb, cut side up, on a large wire rack set over a foil-lined roasting pan. Broil, moving pan so entire surface browns evenly, about 8 minutes. Turn lamb over; continue to broil until well browned on the other side, about 8 minutes longer. Turn off broiler, remove lamb from oven and let rest for 10 minutes. Heat oven to 325 degrees. Stick a meat thermometer into the thickest portion of the lamb; return it to the oven. Roast for a total of 50 minutes to 1 hour, until thermometer registers a rosy-pink 140 degrees. Check lamb several times after 30 minutes. If lamb gets done sooner, simply turn down oven to 170 degrees until ready to serve. As soon as lamb comes out of the oven, squeeze on lemon juice and sprinkle with fresh herbs. Carve, slicing across the grain when possible. Arrange on a platter, drizzle with accumulated juices, and serve. good cooking CHEF 
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
Thanks Chef! I made it today and it was a bit bland and really watery so I figured hey, lets try putting some enchilada sauce in it. It gave it some of the spice and thickness that I enjoy. Next time I'll try the chunky fresh style with some mango! |
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hey douglasmorris99,
thanks for all your help. i am looking for a really good Alfredo Sauce. i can make a lot of things but this just escapes me. i have tried a lot of recipes on the net and in cook books and nothing ever seems go turn out right. they are usually bland, not creamy and fall apart. please give me a good recipe. thanks hk |
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Originally Posted By hk940:
hey douglasmorris99, thanks for all your help. i am looking for a really good Alfredo Sauce. i can make a lot of things but this just escapes me. i have tried a lot of recipes on the net and in cook books and nothing ever seems go turn out right. they are usually bland, not creamy and fall apart. please give me a good recipe. thanks hk if chef doesnt mind, here is my favorite alfredo sauce recipe. please critique if you see something not quite right 1/2 cup sweet butter 2 garlic cloves, minced 2 cups heavy cream (i use half & half) 1/4 teaspoon white pepper 1/2 cup grated parmesan cheese 3/4 cup mozzarella cheese 1 (12 ounce) box angel hair pasta Directions Melt butter in medium saucepan over medium/low heat. Add the garlic, cream, white pepper and bring mixture to a simmer. Stir often. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth. When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY. |
"In D.C. you have to keep your beer warm until you are ready to drink it. The beer and the ice have to be kept in separate locations. This is to prevent accidental drunkenness." - TacticsFirst
PSN ID- tlee_20
PSN ID- tlee_20
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Originally Posted By tlee_20:
Chef, i meant to give you an AAR on my leg of lamb. i forgot about it until i was indexing and remembered. it did not turn out so good. i couldnt get it done enough. it wanted to burn on the outside and very rare inside. tips on this? what temp did you cook it? how did you cook it? did you coat the outside and if so what with? tell me what you did.. |
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
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Originally Posted By hk940:
hey douglasmorris99, thanks for all your help. i am looking for a really good Alfredo Sauce. i can make a lot of things but this just escapes me. i have tried a lot of recipes on the net and in cook books and nothing ever seems go turn out right. they are usually bland, not creamy and fall apart. please give me a good recipe. thanks hk the post above has a classic style..if you check the Index..there is a recipe or two for alfredo,,mine including, using Sour Cream as a base
really, check the index it is Alpha and by Page.. |
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
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Originally Posted By douglasmorris99:
Originally Posted By tlee_20:
Chef, i meant to give you an AAR on my leg of lamb. i forgot about it until i was indexing and remembered. it did not turn out so good. i couldnt get it done enough. it wanted to burn on the outside and very rare inside. tips on this? what temp did you cook it? how did you cook it? did you coat the outside and if so what with? tell me what you did.. followed this recipe you posted for me INGREDIENTS 1/4 cup honey 2 tablespoons prepared Dijon-style mustard 2 tablespoons chopped fresh rosemary 1 teaspoon freshly ground black pepper 1 teaspoon lemon zest 3 cloves garlic, minced 5 pounds whole leg of lamb 1 teaspoon coarse sea salt DIRECTIONS In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight. Preheat oven to 450 degrees F (230 degrees C). Place lamb on a rack in a roasting pan and sprinkle with salt to taste. Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving. |
"In D.C. you have to keep your beer warm until you are ready to drink it. The beer and the ice have to be kept in separate locations. This is to prevent accidental drunkenness." - TacticsFirst
PSN ID- tlee_20
PSN ID- tlee_20
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Originally Posted By tlee_20:
Originally Posted By douglasmorris99:
Originally Posted By tlee_20:
Chef, i meant to give you an AAR on my leg of lamb. i forgot about it until i was indexing and remembered. it did not turn out so good. i couldnt get it done enough. it wanted to burn on the outside and very rare inside. tips on this? what temp did you cook it? how did you cook it? did you coat the outside and if so what with? tell me what you did.. followed this recipe you posted for me INGREDIENTS 1/4 cup honey 2 tablespoons prepared Dijon-style mustard 2 tablespoons chopped fresh rosemary 1 teaspoon freshly ground black pepper 1 teaspoon lemon zest 3 cloves garlic, minced 5 pounds whole leg of lamb 1 teaspoon coarse sea salt DIRECTIONS In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight. Preheat oven to 450 degrees F (230 degrees C). Place lamb on a rack in a roasting pan and sprinkle with salt to taste. Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving. try the finish roast at 350 degrees..  IT should be on the Medium rare side..im gonna go find that recipe and drop the temp..is should cook fine at the 400 but,,oven to oven, cook to cook, it will be safer at the lower temp
was this a bone in or bone out leg? a bone in leg, will cook faster as the bone conducts heat to the inside,,bone out,,nother issue. sorry...it turned out badly.. 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
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Cockatoo's recipe for Hot and Sour Soup in another thread calls for bamboo shoots.
My wife does not like the "canned" taste of bamboo shoots. Her mother has about 100 ft. of bamboo dividing her property from the neighbors. This is NOT the river cane that grows naturally in this state. It is pretty invasive and a pain to keep cut back. My Mother-in-Law says I can have all of the sprouts I want to chop. How do I select which ones to try? How should I harvest them? How are they prepared for cooking? How do I cook them? Anything else I should know? Thanks! |
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Originally Posted By gengomerpyle:
what no mac and cheese recipes in the index  I am sorry to say, I am only loyal to Kraft Mac and Cheese, it is the classic taste profile America is accustomed to and I have yet to find a better..but for the die hard, do it yourselfers of ArfCom a Mac and cheese recipe INGREDIENTS 1 tablespoon vegetable oil 1 (16 ounce) package elbow macaroni 9 tablespoons butter 1/2 cup shredded Muenster cheese 1/2 cup shredded Cheddar cheese 1/2 cup shredded sharp Cheddar cheese 1/2 cup shredded Monterey Jack cheese 1 1/2 cups half-and-half 8 ounces cubed processed cheese food 2 eggs, beaten 1/4 teaspoon salt 1/8 teaspoon ground black pepper DIRECTIONS Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot. In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well. Preheat oven to 350 degrees F (175 degrees C). Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve. 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
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Originally Posted By dragongoddess:
I have a can of Cream of Mushroom Soup. Now where do I go. Probably straight to Hell for not living right 
there are lots of things soup and crackers. gravy on a pan fried chicken breast. green bean cassarole grill some onions and chicken season with black pepper. pour in the soup from the can and toss with some fresh Pasta. or.. chicken noodle cassarole Ingredients: 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (regular, 98% Fat Free or 25% Less Sodium) 1/2 cup milk 1/4 tsp. ground black pepper 1 cup frozen mixed vegetables 2 cups cubed cooked chicken 2 cups medium egg noodles, cooked and drained 1/4 cup grated Parmesan cheese 1/2 cup shredded Cheddar cheese (about 2 ounces) Directions: Stir the soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese in a 1 1/2-quart casserole dish. Bake at 400°F. for 25 minutes or until the vegetables are tender. Stir the chicken mixture. Top with the Cheddar cheese. Golden Onion Chicken & Noodle Casserole: Substitute 1/2 cup crushed French fried onions for the Cheddar cheese. Hearty Chicken Casserole with a Twist: Substitute 2 cups cooked corkscrew-shaped pasta for the egg noodles. Broccoli and pasta Ingredients: 1 pkg. (1 pound) uncooked penne pasta 4 cups fresh or frozen broccoli flowerets 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium) 1 1/2 cups milk 1/2 tsp. ground black pepper 1 1/2 cups shredded mozzarella cheese (about 6 ounces) 1/4 cup shredded Parmesan cheese Directions: Heat the oven to 350°F. Cook the pasta according to the package directions. Add the broccoli for the last 4 minutes of cooking time. Drain the pasta and broccoli well in a colander. Stir the soup, milk and black pepper in a 2-quart shallow baking dish. Stir in the pasta mixture, 3/4 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Top with the remaining mozzarella and Parmesan cheeses. Bake for 25 minutes or until the pasta mixture is hot and bubbling and the cheese is melted. Tip: Creamy white pastas like this one taste great with the tang and heat of crushed red pepper flakes. Serve it on the side. Serving Suggestion: Serve with baby greens (spinach, arugula & frisee) salad tossed with lemon mustard vinaigrette. POT ROAST Ingredients: 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium) 1 pouch (2 ounces) dry onion soup & recipe mix 6 small red potatoes, cut in half 6 medium carrots, cut into 2-inch pieces (about 3 cups) 3 -to 3 1/2-pound boneless beef bottom round roasts or chuck pot roast Directions: Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender. *Or on HIGH for 4 to 5 hours. Serving Suggestion: Serve with buttermilk biscuits and steamed broccoli spears where ever your imagination takes you  chef
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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
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Originally Posted By Skunkum:
Cockatoo's recipe for Hot and Sour Soup in another thread calls for bamboo shoots. My wife does not like the "canned" taste of bamboo shoots. Her mother has about 100 ft. of bamboo dividing her property from the neighbors. This is NOT the river cane that grows naturally in this state. It is pretty invasive and a pain to keep cut back. My Mother-in-Law says I can have all of the sprouts I want to chop. How do I select which ones to try? How should I harvest them? How are they prepared for cooking? How do I cook them? Anything else I should know? Thanks! I have a limited knowledge of this so. I went to the web here is a PDF on bamboo, interesting read, know more now than 30 min ago enjoying Bamboo PDF
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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,
I have some goat cheese and some chicken..
any recipes? |
"In D.C. you have to keep your beer warm until you are ready to drink it. The beer and the ice have to be kept in separate locations. This is to prevent accidental drunkenness." - TacticsFirst
PSN ID- tlee_20
PSN ID- tlee_20
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Originally Posted By tlee_20:
Chef, I have some goat cheese and some chicken..
any recipes? Oddly enough I had company for dinner tonite and we made goat cheese and chicken pizza Ingredients Vegetable cooking spray 1 pound whole-wheat pizza dough 1/2 cup portobello mushrooms 1/8 teaspoon kosher salt 1/4 cup pesto 1/4 teaspoon freshly ground black pepper 3/4 cup skinless, boneless, shredded grilled or baked chicken 2 sliced plum tomato's 2 ounces goat cheese, crumbled 2 tablespoons chopped fresh basil Preparation 1. Preheat oven to 425°. 2. Lightly coat a round perforated pan with vegetable cooking spray, or put a pizza stone in the oven while it preheats. Place pizza dough on a lightly floured surface, and roll it into a 12-inch circle. Place dough on prepared pizza pan or stone, and bake for 5 minutes. 3. While the crust is baking, coat a small nonstick skillet with vegetable cooking spray and heat over medium-high heat. Add the mushrooms and salt, and cook, stirring occasionally, 4–5 minutes or until softened and lightly browned; set aside. 4. Spread the pesto over warm crust, leaving a 1/2-inch edge. Sprinkle pepper evenly over crust, and top with sliced tomato, chicken, mushrooms, and goat cheese. Bake 12–15 minutes or until crust is cooked through and cheese is golden brown. Remove from oven, and sprinkle with basil. Cut into 8 wedges; serve hot. you can sub sliced chiabatta bread, or french bread or what ever crust you like how about whole wheat Pitas for a middle eastern flavor |
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 carrots and onion are the mis en plaz. Flavor additive, like the carrots, oninons and celery you may place under a roast to enhance the flavor of the au jus If you like the flavor of the pepper..you may well love the carrot..and they probably just throw it away when they replace the pepper jar..lest I hope so. Meaning, not recycling the brine for time eternal, though nearly sterile, the brine does become fouled and should be discarded if no longer crystal clear. I reuse twice.. pickle juice from claussen cold pak pickles. slice up cucs and onions, place in brine in pickle jar and in a 3 months we got fresh coldpack pickles yes. I am cheap. 
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
It is that time of year isnt it? with out getting into grinding our own home dried chilis, digging up our own onions and shooting and gutting the deer on video for ArfCom, here are a few..without and aahem, cough,  with beans2 pounds ground venison or lean ground beef 1 pound hot Italian link sausage, casings removed 1 medium onion, chopped 1 (28-ounce) can whole tomatoes, undrained 1 (8-ounce) can tomato puree 1 (4.5-ounce) can chopped green chiles 1 dried red chili pepper 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon sugar Preparation Cook first three ingredients in a stock pot over medium heat until meat is browned, stirring until it crumbles; drain and return to stockpot. add the remaining ingrediants and cook for 1 to 2 hours until meat is tender. for the Yankees, now add 2 (15-ounce) cans dark red kidney beans, undrained 2 (15-ounce) cans light red kidney beans, undrained 1 pound ground venison 1 cup chopped sweet onion 1 cup chopped green bell pepper 4 garlic cloves, minced 1 jalapeño pepper, seeded and chopped 2 tablespoons chili powder 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon ground red pepper 1/2 teaspoon freshly ground black pepper 1 (14.5-ounce) can diced tomatoes, undrained 1 (14-ounce) can fat-free, less-sodium chicken broth 1 tablespoon tomato paste Preparation Heat a small Dutch oven over medium-high heat. Coat pan with cooking spray. Add venison; cook 3 minutes or until browned, stirring to crumble. Remove from pan with a slotted spoon. Cover and keep warm. Reduce heat to medium. Add onion, bell pepper, garlic, and jalapeño to pan; cook 10 minutes or until tender, stirring frequently. Stir in chili powder and next 4 ingredients (through black pepper). Add venison, diced tomatoes, chicken broth, and tomato paste, stirring until well combined; bring to a boil. Cover; reduce heat, and simmer 30 minutes. Yankees may now add 1 (15-ounce) can red kidney beans, rinsed and drained ; cook, uncovered, 15 minutes. |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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I answered a queston on sausage makeing in another thread and wnated to tag it in here..so.. Texas Hill Country Sausage 4 pounds pork butt with fat 2 pounds Venison 1 large onion; minced 6 cloves garlic; minced 2 tablespoons fresh sage; minced 1 tablespoon salt 1 tablespoon fresh ground black pepper 2 tablespoons crushed red pepper 1 teaspoon cayenne 4 yards hog casings Coarse grind the meat. Mix in seasonings. Refrigerate over night. Prepare casings. Stuff to 1" thick, 5" long and tie off. They can be frozen or refrigerated at this time To smoke: rub sausages with oil. Smoke between 225 degrees for two hours or until 160 degree internal temp Wild Game Summer Sausage 3 pounds of venison 2 pounds of pork butt. 4 tablespoons Morton Tender Quick; (level) 3/4 teaspoon onion powder 3/4 teaspoon garlic powder 3/4 teaspoon mustard powder 2 1/2 teaspoons coarse ground black pepper 1 1/2 tablespoons red pepper flakes 1/2 tablespoon liquid smoke 1 tablespoon soy sauce 1 1/2 tablespoons worchestershire sauce 3 tablespoons water Place the meat in a large mixing pan. Mix all dry ingredients in a bowl. Sprinkle 1 tablespoon over meat Mix meat Sprinkle another 1 tablespoon over meat Mix meat Continue until out of the dry ingredients Mix all liquid ingredients and sprinkle across meat. Knead well. Roll into 4 or 5 rolls and cover. Place in refrigerator all night. This must be done for the meat to cure. All night is the shortest time I recommend. Two days does have a better flavor. Smoke between 225 degrees for two hours or until 160 degree internal temp Italian Cheese And Red Wine Sausage none 2 pounds boneless pork; shoulder or butt \ 2 pounds of venison 1 tablespoon coarse ground fennel seed 2 bay leaves; crushed 3 tablespoons chopped parsley 5 garlic cloves; crushed 1/2 teaspoon dried red pepper flakes 3 teaspoons salt 1 teaspoon freshly ground black pepper 1 cup grated parmesan or romano cheese 3/4 cup dry red wine 4 yards sausage casings olive oil for cooking Grind the meat using the coarse blade. Mix all ingredients together and allow the mixture to sit for 1 hour before stuffing into casings. and allow to cure over night To cook, place in a frying pan with a tiny bit of olive oil and just enough water to cover the bottom of the pan. Cover and cook until the water evaporates. Then, continue to brown, Bratwurst 2 Pounds pork butt; finely ground 2 pounds of venison, finely ground 2 pounds veal or Turkey; finely ground 1/2 teaspoon allspice; ground 1 teaspoon caraway seeds 1 teaspoon marjoram; dried 1 1/2 teaspoons pepper; white 3 teaspoons salt 1 cup water; cold Combine all ingredients, mix well and put through the fine blade of the grinder again. Stuff into hog casing smoke at 225 degrees for 2 hours or until 160 degree internal temp is acheived I have more.. CHEF |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W