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Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
Bravo... ingredients •1 head romaine lettuce •3/4 cup extra virgin olive oil •3 tablespoons red wine vinegar •1 teaspoon Worcestershire sauce •1/2 teaspoon salt •1/4 tablespoon ground mustard •1 clove crushed garlic •1 egg •1 lemon, juiced •freshly ground black pepper •1/4 cup grated Parmesan cheese •1 1/2 cups garlic croutons •1 (2 ounce) can anchovy filets Directions 1.Clean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour or more. 2.In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice. Whisk until well blended. 3.Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute. Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing. Whisk until thoroughly blended. 4.Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for garnish. 5.To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, garlic croutons and freshly ground pepper, toss. Serve immediately! the dressing breaks down quickly..you can make it ahead by adding a touch of mayo, just enough to bind it together if making the salad fresh at service time is prohibative.. CHEF Ok it was good, not great Probably my fault, but not sure why. some tang, not a lot, which I think is really what you are supposed to be driving for. Ithink it 's more of what non-classic ceasers I've had and not aiming for the right thing. My wife really enjoyed it and I thought she wouldn't like it at all, so maybe it's just I was thinking of something different. I just guessed on the lemon juice. (how much juice is in a lemon?) I guess, most times I've had it (and not in any super fancy places) it's been "creamy", which I suppose is making it ahead of time with mayo????? but, it's worth doing again It will be impressive at a dinner party, whipping that up in front of them. why coddle the egg? (which is certainly the first time I've ever done that, very interesting) Why didn't they just use raw? i mean, it damn near is raw I suppose it uses less of the whites, since they get "stuck" to the shell. if you want it a bit more tart,,add balsamic in lieu of red wine..and after juicing the lemon,,rub the inside of the bowl with the rind.. creamy dressing is whipped and cooked, pasturized, so it is shelf stable..and more like "dressing" to the Joe Average palate. "french dressing" is oil, vinegar, stone ground mustard, black pepper and a coddled egg.. the egg is coddled to set the yolk, giving it a bit of a "meatier" profile and to enhance the flavor..IE Cooked egg tastes one way, raw egg tastes another way..fried egg V boiled egg taste different from each other etc... |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99:
creamy dressing is whipped and cooked, pasturized, so it is shelf stable..and more like "dressing" to the Joe Average palate. "french dressing" is oil, vinegar, stone ground mustard, black pepper and a coddled egg.. c... Thanks, That's what I figured, 40 years of eating poorly. It wasn't bad, it just wasn't what was in my mind. My wife (who claims she has never had a Cesar salad), really enjoyed it. So, no pre=existing thoughts in her head. I'll try the balsamic next time. I've got the piquant sauce recipe (from TSPWSNBN, tomato's, peppers, etc) , but I need some kind of side dish ideas. I just had another thought of what might have happened. I used ground mustard, the powder. 
Or did you mean stone ground mustard, the paste/liquid in a jar. 
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Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
creamy dressing is whipped and cooked, pasteurized, so it is shelf stable..and more like "dressing" to the Joe Average palate. "french dressing" is oil, vinegar, stone ground mustard, black pepper and a coddled egg.. c... Thanks, That's what I figured, 40 years of eating poorly. It wasn't bad, it just wasn't what was in my mind. My wife (who claims she has never had a Cesar salad), really enjoyed it. So, no pre=existing thoughts in her head. I'll try the balsamic next time. I've got the piquant sauce recipe (from TSPWSNBN, tomato's, peppers, etc) , but I need some kind of side dish ideas. I just had another thought of what might have happened. I used ground mustard, the powder. http://www.mccormick.com/~/media/Images/Products/Product%20Details/Herbs%20and%20Spices/Spices%20A%20to%20Z/ground%20mustard.ashx?w=225 Or did you mean stone ground mustard, the paste/liquid in a jar.http://www.americanfeast.com/images/P/Mustard%20-%20Large.jpg yes I meant Stone ground mustard from a jar,,,not mustard powder..HUGE difference,,, 
what is TSPWSNBN 
ok, is your picant sauce Spanish, French, Italian style? differences is in the seasoning. French is lemon juice, white wine and capers... |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
ok, here is a true French Onion Soup Gratin' Ingredients * 4 tablespoons butter * 1 teaspoon salt * 2 large red onions, thinly sliced * 2 large sweet onions, thinly sliced * 1 (48 fluid ounce) can chicken broth * 1 (14 ounce) can beef broth * 1/2 cup red wine * 1 tablespoon Worcestershire sauce * 2 sprigs fresh parsley * 1 sprig fresh thyme leaves * 1 bay leaf * 1 tablespoon balsamic vinegar * salt and freshly ground black pepper to taste * 4 thick slices French or Italian bread * 8 slices Gruyere or Swiss cheese slices, room temperature * 1/2 cup shredded Asiago or mozzarella cheese, room temperature * 4 pinches paprika ..... That has to be a typo. 48oz of chicken broth?????????????? you are making 2.5 quarts of soup. give or take. okkkkkkkkkkkkkkkkkkkkk, Chef is always right after all. Can I make 48oz from a chicken base rather than buying a can of chicken flavored water????? of course |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By BozemanMT:
A new and hopefully interesting type of challenge for the chef. (I mow weeds in a big tractor all day, the radio is broken, it's boring, this is the kind of stuff I think of) Welcome Chef, and thanks for joining us on Restaurant Dreams, I'm Jeff Methods, your host. Tonight's episode is for The Denver, a Family Pub. Bangers, burgers and beer is their motto and they have an interesting concept. Let's talk to the owner, Dave and have him explain it. Dave: We always liked Chili's and Red Robin and Applebes, but honestly, they are all the same. Everything tastes the same, looks the same, and acts the same. That's why their name is all over the stores, so you don't forget where you are at. Btu clearly they must be doing something right, for millions of Americans eat at one every night. We think there's a nice market for good, interesting food priced in that $8 to $13 range with some nice drinks on the side with an atmosphere for the whole family. Yes, everyone has done this concept, but somehow we're different. The restaurant holds about 150 when full, we have tables, booths and a reasonable sized bar. Rent is about $5,000 a month, and it's in a not quite a strip mall, it's not a free standing building. (that rent would be outrageous). The town is about 100,000 people and is effectively a bedroom/commuter for a bigger metro area about 15 minutes away. Wages are good, but living here isn't cheap. Some disposable income, but it's not SF or NY. We have a slightly British look to it inside, darker wood, heavier beers, Football (both kinds) on the telly's in the bar, but no telly's where people are eating. The bar has a big normal bar with tables down the other side, a lot of beers on tap. (Actually Chef, good question, which makes more money, canned/bottled or tap???, I would guess tap, but I don't really know), 5 to 10 wines and good selection of basic hard liquors. Knowledgeable bartenders, not just some college kid and on busy nights a cocktail waitress to handle the tables. The full menu is available in the bar. The menu has about 20 to 25 items on it. 3 to 5 appetizers, 2 soups, a few salads, about 10 entrees, and a couple deserts. Burgers run about $7-$9 and entrees run $8 to $13, with some specials higher. The menu is much more limited than the chains for we don't use all the same stuff, we make almost all our foods in house and very little is frozen or prepared. our labor costs are higher, but our food costs are lower. We have daily and weekly specials (burger of the week, pasta of the week, today's special) and all entrees come with soup or salad. Fries and onion rings are fresh cut and made in house. Weekend nights the specials go a little higher priced with sometimes a nice prime rib, or a better steak, and Saturday and Sunday we have a brunch menu with a couple special breakfast items. Jeff: Well gosh gee, Dave, this sounds great, why are you on restaurant dreams? Dave, To be honest, we're getting our ass kicked, we opened in the middle of the recession and it's been much harder to pull people away from the big chains with their big advertising budgets and apparently we need a new marketing campaign. On a busy friday night, we can turn the tables once, but that's relatively rare. People like the food (so they say), but the repeat customers still haven't built up. Our kitchen manager was caught stealing and got fired and so we're looking for a new person to lead the kitchen and we're not sure what type of person we're looking for besides someone with passion to be the best and improve and how we find that person, since EVERYONE talks a good game. Jeff, What about the front of the house? Dave: Well, that's another problem. Finding and keeping good talented wait staff is tough. All of them are either going to or graduated from the college 15 minutes down the road and think they are the best waitress ever and to be honest, they are not. So, not only how do I improve them but how do I find better people to replace them? I really believe service is at least as big a part of dining out as the food is, and bad waitstaff can ruin lovely food. And I'm TIRED of comping tables for crappy service. Jeff: and the financials? Dave: Well, we make money, but just enough to usually pay my "salary", we're not actually getting a return on investment, which of course, was my IBM retirement money so it would be nice to actually get some of that back. Some months can be pretty ugly. We've been open a year but we still don't seem to be hitting that sweet spot. The brunch is well received, but usually pretty sparse. Actually Football sundays we do a pretty good business, up until the local team is out it, which last year only took about 5 games, which hurt us all into December and January. The weather was harsh last winter, but to be honest these are excuses, if we can hit that sweet spot, people will come for the food and service no matter what the weather or the sports, but I don't know how to get there without breaking the bank. I am in this, after all, to make money at some point. Jeff, thanks Dave for that tour of the restaurant and all your issues, so, after commercial break, let's hear from Chef. <commercial break> 
Jeff: let's have a big welcome for Chef, the man of 40 years experience who is here to take a look around, ask questions and hopefully some advice for Dave. Chef, over to you. $1000 a day plus expenses and I can fix his issues.. Chef 1. beer is about the same cost bottle, tap, can is cheapest..though cost per ounce is more in bottled beer, overflow, spillage, and kegs pulled too soon wastes 1/4 per keg on the average..keeping, dating, rotating kegs is a full time job in a busy bar,,and an expense in the smaller operations as it isn't handled well as a general rule. 2. what is the food. liq. labor costs, debt service, electric, cable, printing advertising, insurances P.O.S. uniform, linens. etc.? 3. who IS running the kitchen and who/how are specs set and established and maintained? 4, what training is used in the back of the house and who is on top of it. 5. all wait staff are pain in the asses, 18 to 80 interior or exterior plumbing, educated or atypical dumb ass..TRAINING, Cheer-leading, Corrective management and Follow through on Specific points hit in training are needed, constantly..WHO is handling it who is training the trainer, is it service that sells or service that sux, aggressive, lazy, whats the complaints? 6. Traffic, who, where, when 7, advertising, Any, where, who, when? and the name wont sell.. 8, COMMENT CARDS Consistently used? read? followed up on? or is "read what THIS MORON says" the rule of thumb? 9. FOOTBALL is it a sports bar, meant to be one. or conflicting? decor sounds like a casual dining atmosphere, YET turning it into the occasional yahoo screaming house of idiots and expecting to maintain casual dining, doesn't work, be a sports bar or don't, pick one. 10. what is the expected profit he is seeking, says he makes money but is bitching he is not..so which is it..if he is looking at 5% annual profit, in a 1 yr old busniess and bitching about it. he has unrealistic expectations. there's the top 10 issues to start with and there could be dozens more in observing the real operation and while picking nits, IM Me for the address where to send the check.. CHEF 
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By BozemanMT:
A new and hopefully interesting type of challenge for the chef. (I mow weeds in a big tractor all day, the radio is broken, it's boring, this is the kind of stuff I think of) Welcome Chef, and thanks for joining us on Restaurant Dreams, I'm Jeff Methods, your host. (Snip) So after broaching the verboten subject of a certain soccer-player cook, not only do you take Chef up on his offer to piss in the pantry, burn all the tablecloths, and fuck his wife, but then you subject him to playing hypothetical Kitchen Nightmares? 
_MaH |
http://www.54summits.com/
So how does it feel to know that someone's kid in the heart of America has blood on their hands, fighting to defend your rights, so you can maintain the lifestyle that insults this family's existence?
So how does it feel to know that someone's kid in the heart of America has blood on their hands, fighting to defend your rights, so you can maintain the lifestyle that insults this family's existence?
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Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
A new and hopefully interesting type of challenge for the chef. (I mow weeds in a big tractor all day, the radio is broken, it's boring, this is the kind of stuff I think of) Jeff: let's have a big welcome for Chef, the man of 40 years experience who is here to take a look around, ask questions and hopefully some advice for Dave. Chef, over to you. $1000 a day plus expenses and I can fix his issues.. Chef It was 1000 free internets per day in the contract.
And no, this is just something I thought of while working, not my dream idea. (I weed mow, with big tractors, the radio is broken, it's BORING, this is the result. )
Just thought it might be something fun and different for most of us to learn things that we (me included) know really nothing about except going out to eat and wondering why most of the restaurants get it wrong. Sorry. |
Boze, little to be sorry bout, cept bringing that soccor player into my thread,,now go back up 4 posts..
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By mhoffman:
Originally Posted By BozemanMT:
A new and hopefully interesting type of challenge for the chef. (I mow weeds in a big tractor all day, the radio is broken, it's boring, this is the kind of stuff I think of) Welcome Chef, and thanks for joining us on Restaurant Dreams, I'm Jeff Methods, your host. (Snip) So after broaching the verboten subject of a certain soccer-player cook, not only do you take Chef up on his offer to piss in the pantry, burn all the tablecloths, and fuck his wife, but then you subject him to playing hypothetical Kitchen Nightmares?
_MaH I am taking into the conversation he may be working, daily, at elevations of 8000' or more, like some rock climbers I know of..
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By Zhukov:
Originally Posted By douglasmorris99:
Boze, little to be sorry bout, cept bringing that soccor player into my thread,,now go back up 4 posts.. Are we talking about Gordon Ramsey? I think he's awesome. 
traitorous bastard... 
ok, all kidding aside, Gorden Ramsey is a very good chef and very successful business man,,and Bully and Bravo for him, hip hip hooray and God bless.. |
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 Zhukov:
Originally Posted By douglasmorris99:
Boze, little to be sorry bout, cept bringing that soccor player into my thread,,now go back up 4 posts.. Are we talking about Gordon Ramsey? I think he's awesome.
traitorous bastard...
ROTFLMAOPMP Just struck me a funny bone. thanks for answering that, gives some good ideas. So, to go a little further on the FU restaurants thing, in your wide and varied experiences of fixing them What's the top 5 or 10 things that most restaurants do/are doing wrong? |
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Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
Originally Posted By Zhukov:
Originally Posted By douglasmorris99:
Boze, little to be sorry bout, cept bringing that soccor player into my thread,,now go back up 4 posts.. Are we talking about Gordon Ramsey? I think he's awesome.
traitorous bastard...
ROTFLMAOPMP Just struck me a funny bone. thanks for answering that, gives some good ideas. So, to go a little further on the FU restaurants thing, in your wide and varied experiences of fixing them What's the top 5 or 10 things that most restaurants do/are doing wrong? same thing they have been doing wrong for 100 years quality for price quantity for price service for price consistency cleanliness hospitality and keeping it "fresh" updated, with the current trends without losing the original roots/heart of the operation.. |
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: same thing they have been doing wrong for 100 years quality for price quantity for price service for price consistency cleanliness hospitality and keeping it "fresh" updated, with the current trends without losing the original roots/heart of the operation.. I saw this "Kitchen Nightmares" show one time, and the host would disagree with you.  |
Daddy loves you. Now go away.
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Originally Posted By Zhukov:
Originally Posted By douglasmorris99:
same thing they have been doing wrong for 100 years quality for price quantity for price service for price consistency cleanliness hospitality and keeping it "fresh" updated, with the current trends without losing the original roots/heart of the operation.. I saw this "Kitchen Nightmares" show one time, and the host would disagree with you.
ok,,youi're just tryin to piss me off aint ya??
ya know, Texas is big,,,but it aint THAT big...
Chef
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
BTW, Zhukov is just trying (and succeeding) to get your goat. I watch the soccer player who shall not be named in this thread kitchen nightmares and the solution is almost always: get better food, give people value, the owners to stand up to their help and RUN their restaurant and use fresh food.
That's probably 90% of them. (UK version anyway, haven't seen the US version (not on DVD)) Made a nice pizza tonight (recipe from the SPWSNBN), and best of all, it was almost all leftovers. had some leftover mozzarella balls from the little dinner party last weekend, fresh tomatoes from the garden, some smoked ham, basil off the herb garden, extra onions left over from making onion rings the other day and some mushroom from Sunday's lunch. Came out very nice, fresh, simple, easy. The wife unit put in diced tomatoes for the sauce and I keep looking and it says "crushed" tomatoes. So, on the stove we whip out the stick blender and make them crushed. ha, problem solved. leftovers reduced and "healthy" eating at home. |
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Originally Posted By douglasmorris99:
snip Thank you chef. I used white pepper, and think next time I'll rock out some cayenne. I like HEAT!!
Lots of great info, thanks so much for this thread!! |
Obama is a pussy who is burning up his political capital like it is weed at a rock concert.
Obama: The Milli Vanilli of Presidents~~Mac
Obama: The Milli Vanilli of Presidents~~Mac
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Originally Posted By 4xDawn:
Originally Posted By douglasmorris99:
snip Thank you chef. I used white pepper, and think next time I'll rock out some cayenne. I like HEAT!!
Lots of great info, thanks so much for this thread!! you are welcome,,the thing I like about the Tabasco is it blends in so it isn't visible, second while the sweet creamy lemony taste is still floating on the tongue, that little catch of just enough heat to sort of burn it in..adds a bit of surprise to the experience.
CHEF... |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By Feral:
Howdy Chef, While our garden officially sucked this year, we do have a bumper crop of leeks. I make leek soup and I slice 'em thin, carmelize them and use them as a garnish. What else can I do with them? F. it has been a very hard summer here, after last years endless rain, this year we are bordering on drought..I have lost another fruit tree and probably some defensive shrubbery I installed in July. 
though I water every 3 days LEEKS..YUM well if you were a pre Revolutionary Frenchman, you would know 100 different ways to cook leeks,,or a 1920 German, Russian or Pole...those past era's where Elites and Progressives let the little people starve..you would know 100's of recipes,,as the leek grow about everywhere throughout Europe both domestic and wild Leeks are available year round in many parts of the "old world". In springtime, Small new growth leeks are harvested as they are discovered along with other vegetables that are harvested before full maturity and can include carrots, onions, radishes, asparagus, shallots, . Although sometimes criticized for not containing the full nutritional potential and flavor of a mature vegetable, they are reputed to be extra tender and easy to digest. You can also sub Leeks for onions in all your recipes, though a bit milder the end results are similar I like to take young leeks, skin them, flour and beer batter them and deep fry them as big onion "rings" or slice, toss in seasoned flour and fry in high heat quickly for crisp strips as garnish to grilled meats..chopped in to quiche, scrambled with eggs and ham, * Look for leeks that are smooth with crisp green tops * Leeks will stay fresh in the refrigerator for about five days. You can freeze leeks by cleaning, slicing, and blanching them for several minutes in boiling water. Rinse them with cold water, drain, prefreeze on a tray for about 30 minutes, then put in freezer bags in handy amounts. * To clean a leek, you cut off the root base and most of the tougher green top. Then you need to rinse it well under running water, spreading apart the leaves at the top. There's usually some dirt trapped in there. Or you can slice the leeks (as in the recipe below) and then rinse with water. Leeks can be prepared simply from steamed sliced leeks for about 5 minutes and serve them warm topped with a vinaigrette. OR Au Gratin: stemming them whole, then wrapping them in a piece of ham, covering them with a bechamel sauce and cheese and then baking until golden and bubbly. to a bit more advanced Vichyssoise * 5 leeks, washed and chopped (use just the white part) * 1 tablespoon olive oil * 1 liter bouillon (chicken or vegetable) * 4 potatoes, peeled and diced * salt and pepper * 1 cup milk * 1/4 cup heavy cream * 1 bunch chopped chives (for garnish) Cook the leeks in the olive oil for five minutes, without browning. Add the bouillon,the potatoes, and season with salt and pepper. Simmer for about 20 minutes or until the potatoes are soft. Remove from heat and let cool a bit. Pour the soup into a blender or food processor and blend until smooth. Pour it back into the pot, stir in milk and heavy cream, and simmer for five more minutes without boiling. Let cool completely and than refrigerate for at least two hours. You can make it a day ahead and leave it to chill overnight in the refrigerator as well. Serve cold with chopped chives for garnish. Leek Tart * puff pastry (to keep with the simple theme of this site, I use packaged puff pastry) * 4 to 5 leeks (if they are large you many need fewer) * 2 tablespoons olive oil * 1/2 teaspoon dried thyme * salt and pepper * 1/3 cup white wine * 1 small (3 1/2 ounce) jar of green olive tapenade (if you can't find green tapenade, black olive tapenade will work as well) * 1 "log" of fresh goat cheese (about 8 ounces), cut in 1/4 inch thick rounds Roll out the puff pastry into the shape you wish. Roll up the sides slightly and prick the bottom in a dozen places with a fork. Cook for 10 minutes at 400° F on a non-stick baking sheet. Remove from oven and cool. Meanwhile, cut the roots and the greens off of the leeks. Slice the white part in 1/4 inch rounds. Steam them for 5 minutes (you can do this in the microwave if you wish). Heat the oil in a frying pan on medium heat and add the leeks, thyme, and salt and pepper. Cook for 5 minutes. Add the wine and simmer just until the wine evaporates. To construct the tart: spread the tapenade on the cooked pastry. Cover with the leeks and than evenly with the goat cheese. Bake for 15 minutes at 400°F or until the cheese has melted and started to brown on top. and there there is the classic Scot soup that KIDS Love to say Cocky Leekie or cock a leekie shops (Scots and this soup are like Texans and chili an there are 1000's of recipes) 3 lb. chicken, cut up 4 c. water 1/2 c. finely chopped carrot 1/2 c. finely chopped celery 1/2 c. finely chopped onion 2 tsp. salt 1/4 tsp. pepper 1 bay leaf 2 med. leeks, thinly sliced 2 potatoes, peeled and diced 1/2 c. barley 1/2 c. pitted, dried prunes, snipped 2 c. light cream Combine chicken, water, carrot, celery, onion, salt, pepper and bay leaf in large saucepan. Bring to boil; reduce heat. Cover and simmer about 25 minutes or until chicken is tender. Remove chicken pieces from broth. Skim off fat when chicken is cool enough to handle. Remove and discard skin and bones. Cut up chicken. Remove bay leaf. Add chicken and remaining ingredients except for cream to broth. Cover and simmer until potatoes are tender, about 20 minutes. Stir in cream, heat and serve. or Cheese and Leek soup ngredients * 1 1/2 pounds leeks, sliced * 1 onion, chopped * 1 potato, cubed * 1 carrot, chopped * 1 tablespoon margarine * 1 tablespoon olive oil * 1 1/4 teaspoons dry mustard powder * 2 teaspoons cornstarch * 1/2 cup water * salt and pepper to taste * 1 teaspoon white sugar * 5 cups water * 1 cube vegetable bouillon * 1 cup heavy whipping cream * 1/8 cup shredded Gruyere cheese * 1/4 cup shredded Cheddar cheese Directions 1. In a large pot over medium heat, saute the leeks, onion, potato and carrot in the butter or margarine and the olive oil for 10 minutes, or until all vegetables are tender. 2. Mix the mustard powder and cornstarch with the 1/2 cup water to make a thin paste. Set aside. 3. Season the vegetable mixture with salt and pepper and sugar. Stir in the mustard-water mixture and the 5 cups water. Bring mixture to a boil. Stir in the bouillon cube, reduce heat and simmer for about one hour, until reduced by half. 4. Using a hand blender or upright blender, puree mixture until frothy but not completely smooth. 5. Return this to the pot and bring to a boil. Stir in the heavy cream, Gruyere and Cheddar cheeses. Heat until cheeses melt, do not boil. Serve hot. or a Dip with leeks and bacon.. Ingredients * 3/4 cup chopped leeks * 1 (8 ounce) package cream cheese, softened * 1 cup creamy salad dressing * 1 tablespoon white vinegar * 1 tablespoon white sugar * 1/2 (12 ounce) jar bacon bits * salt and pepper to taste Directions 1. In a medium bowl, mix together the leeks, cream cheese, creamy salad dressing, vinegar, sugar, bacon bits, salt and pepper. Refrigerate 2 to 3 hours, until well chilled. or a very simple Baked leeks Ingredients * 2 tablespoons butter * 1/4 cup all-purpose flour * 1 1/2 cups skim milk * 1/2 cup shredded Cheddar cheese * 1/2 teaspoon garlic powder * salt and pepper, to taste * 4 medium leeks, halved lengthwise Directions 1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x12 inch baking pan. 2. Melt butter over low heat. Stir in flour until smooth. Gradually stir in milk and cheese until cheese is melted. Season with garlic powder, salt, and pepper. Remove from heat. Arrange the leeks in a single layer in the prepared pan and cover with the cheese sauce. 3. Bake for 30 minutes in the preheated oven, until leeks are tender and sauce is bubbly. hope thats a good start... CHEF
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By Feral:
Thanks, Chef. They each look tasty. The Leek Tart in particular looks intriguing. I don't have the green olives handy, but I do have a 4 gallon bucket of pitted Kalamata in the frig in the barn. Making the Tart would be a good excuse to whip up some tapenade.
you're very welcome..just send me a few samples...
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Chef,
Thought I'd let you know that tonight was the big night for your Italian Sweet & Sour Tuna. It went fantastic. Thanks once again! _MaH |
http://www.54summits.com/
So how does it feel to know that someone's kid in the heart of America has blood on their hands, fighting to defend your rights, so you can maintain the lifestyle that insults this family's existence?
So how does it feel to know that someone's kid in the heart of America has blood on their hands, fighting to defend your rights, so you can maintain the lifestyle that insults this family's existence?
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Ok, I did a pasta with pancetta, leek and mushrooms yesterday and it was very nice (wanted to do the french onion soup too, but it was too hot out, cold front coming today)
BUT the pancetta was very salty and it made the whole dish salty. (I didn't even add salt like recipe said) Are there any methods/secrets to make a dish LESS salty when it's gotten too salty? |
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Originally Posted By BozemanMT:
Ok, I did a pasta with pancetta, leek and mushrooms yesterday and it was very nice (wanted to do the french onion soup too, but it was too hot out, cold front coming today) BUT the pancetta was very salty and it made the whole dish salty. (I didn't even add salt like recipe said) Are there any methods/secrets to make a dish LESS salty when it's gotten too salty? I usually wash pancetta as it is a bit salty before cooking in to a dish,, one way is to add to the dish with the non salty parts..more mushrooms. leeks, and pasta.. another way is to saute some potatoes with the sauce ingredients and remove potato before serving,, adding milk or cream, tomato juice, water..will dilute the salt as well... Chef |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By mhoffman:
Chef, Thought I'd let you know that tonight was the big night for your Italian Sweet & Sour Tuna. It went fantastic. Thanks once again! _MaH glad to be of assistance,glad it went well,,thank you.. Chef |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By BozemanMT:
thanks Ok, here's one, I can't believe it's not in the index, but I triple checked Cesar Salad I will post a classic recipe, if you or someone will tell the classic story of the Caesar Salad......
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
My wife is getting better, but she's one of those "well, I liked this dish so I never order/make anything else"
But how will you know if there isn't something better? Of course, better than my friend that goes to high end steak places and orders a well done filet mignon. He really thinks he gets filet mignon too, that's the funny part. He's getting the cheapest damn nastiest cut they can find in the cooler and he'll never know the difference. |
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Do you have Netflix?
Catch an old BBC comedy called "Chef!" I think you'd really enjoy it
_MaH |
So how does it feel to know that someone's kid in the heart of America has blood on their hands, fighting to defend your rights, so you can maintain the lifestyle that insults this family's existence?
|
Originally Posted By mhoffman:
Do you have Netflix? Catch an old BBC comedy called "Chef!" I think you'd really enjoy it
_MaH watch it, hell I LIVED IT..... I know the show, saw much of it Im thinking around 20 years ago...it played late on PBS Stations,,3am generally being bed time much of my career..then back up at 7 to hit the markets, do payroll, manage cleaning and prep crews... Truth be told Hells Kitchen looks like my apprenticeship, well, except for the gifts and prizes...
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By houstonmedic:
Hey Chef, do you have a good Mexican Fajita marinade recipe? I do.
ohhh...do YOU want one?
a whole bunch of Mexican restaurants just use cheap Italian dressing with chopped cilantro, some garlic, soy sauce and black pepper added..cheap, effective, flavorful. and usually a Mexican restaurant that doesn't attract Mexican food lovers with regularity.. GOOD Mexican restaurants along traditional lines use something like this. * 1/4 cup lime juice * 1/3 cup water * 2 tablespoons olive oil * 4 cloves garlic, crushed * 2 teaspoons soy sauce * 1 teaspoon salt * 1/2 teaspoon liquid smoke flavoring * 1/2 teaspoon cayenne pepper * 1/2 teaspoon ground black pepper Directions 1. In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper. 2. Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired a bit more coastal style flavor use's recipes in this vein. Ingredients * 1 cup pineapple juice * 1/2 cup soy sauce * 2 tablespoons fresh lime juice * 1 teaspoon ground cumin * 1/2 teaspoon minced garlic Directions 1. Whisk together the pineapple juice, soy sauce, lime juice, cumin, and garlic in a small bowl. 2. Marinate up to 2 pounds of meat in the marinade for at least 4 hours before using. MORE than OVER NIGHT will destroy what is being marinated..especially the second recipe LOTS Of acid turns meat to slurry.. 4 to 12 hours for flank or skirt 4 to 6 hours for chicken 2 to 3 hours for GAME fish, 1 to 2 hours shrimp or other fish's more than that you risk turning your meat into a slurry not fit for dog food...
Thank you.. CHEF
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By douglasmorris99:
and I may drop in a couple of pecan on saturday 40BUCKS for a pecan twig, big as a #2 pencil, $40 freaking dollars....Kiowa's for my region seem best.. Sorry, I know I'm a bit late in this (it was a month ago) but I just had to say... 
Chef if that is all you can get your hands on that sucks... I just planted some container grown pecans in my front yard. 4-6' trees that were actually closer to 8' (true 8', not including root-ball/pot/etc) cost me $30-40 from a nursery in MS. The lady I ordered them from just happened to be coming to IN for vacation and she brought them to me in the shower of her RV. Now if that's not service I don't know what is. The trees are in excellent shape and the Creek tree I planted actually has the little pollen things on it so I may see some pecans within the next couple years if it self-pollinates reliably (I doubt any of the others will be producing pollen in the next couple years). |
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Originally Posted By houstonmedic:
Thanks Chef, but what to the REALLY GOOD Mexican restaurants use? sorry, Some things are just NOT discussed in public forums and especially with Civies.......
Chef
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
snarfbatt asked in another thread about Asian Carp....
Asian Carp aka Silverfin..is an invasive species of game fish very common to China. my understanding is it has been found in the Great Lakes, some other Northern lakes and the occasional river capture..Fish and Game are not as yet saying it is a problem but at least is recognizing it's existence.. The Louisiana Department of Wildlife and Fisheries produced video to help describe that state's efforts to keep Asian carp populations in check by finding commercial uses for the fish. The biggest problem with the fish is a series of floating bones in the filets, which calls for careful and clever cleaning techniques to make the fish marketable. For more detail, see their video on cleaning bighead, silverfin asian carp it is recommended the fish be bled out IMMEDIATELY upon harvesting and the Chinese are adamant you remove the liver shortly there after as it becomes toxic quickly.. so, cleaning and deboning are both important and almost immediate,,and as it is said, put hot sauce on it a Cajun will eat anything..these recipes from from a Louisiana Chef. who has worked with La Fish and wildlife in promoting the eating of these fish's\ . Sensational Recipes for Silver Fin from Chef Philippe Parola Silver fin fried strips. 4 servings 16 strips of silver fin fish ( boneless if possible ) 2 eggs, 1 cup of Kleinpeter half&half for eggwash 1 cup of Louisiana fish fry seasoned flour Peckapepper mango sauce for dipping Preheat fryer at 350, in a bowl crack 2 eggs, stir well than add half&half, stir well than you are having an eggwash for your fish. Place the Silver fin srips into eggwash than coat each strips with the seasoned flour than fry until done, served with peckapepper mango sauce. Silver fin almondine. 4 servings 4 filets of Silver fin fish 2 Table spoon of olive oil 2 ounces of unsalted butter 3 oz of white wine 1 table spoon of lemon juice ½ cup of roasted almonds Seasoning to taste Seasoned Silver fin to taste, in a saute skillet preheat olive oil and butter until very hot, place seasoned Silver fin filet and brown both side than add white wine and lemon juice, cooked over medium high heat for 5 minutes or until done, topped Silver fin filets with sauce than roasted almonds. Silver fin with fresh berries. 4 servings 4 Silver fin filets 2 onces of each raspberries, blueberries, strawberries and grapes of your choice. 2 Table spoon of pecan oil 2 onces of unsalted butter 2 Table spoon of Kleinpeter cream 3 onces of white wine 1 lemon and 1 orange for juice. seasoning to taste Preheat in a saute skillet oil and butter until very hot, place seasoned Silver fin than brown both side than add white wine, juice from lemon and orange bring to a boil than add all the fresh berries than boil for 3 minutes over medium high heat. Silver fin cakes. 4 servings 1 lb of Silver fin white meat 4 ounces of melted unsalted butter 1 Table spoon of Dijon mustard 1 Table spoon of lemon juice 1 whole egg 1 once of bread crumble Seasoning and hot sauce to taste Poach or steam Silver fin meat until fully cooked than break it up in pieces to remove bones, place all the meat into a mixing bowl than add butter, mustard, egg and lemon juice mix well and add bread crumble, seasoned to taste. Make small cakes, rolled into egg wash and season flour than fry. and some other Fresh Water Fish preparations... Carp Cakes 1 small buffalo or carp, prepared for cooking 3 eggs 1/4 cup chopped onions 1/4 cup chopped green pepper 1/2 teaspoon garlic salt 1 teaspoon salt 1 teaspoon black pepper 1 egg beaten with 1 tablespoon milk cracker meal 1/4 cup vegetable shortening Bake the fish in a preheated 350-degree oven until fish flakes easily from the bones. Remove the meat from the bones, allow to cool, then crumble in a bowl. In a blender, mix onion, green pepper, garlic salt, salt, and pepper, and liquefy. Add the liquid to the crumbled fish. Shape into patties. Dip each patty in the egg/milk mixture, then dredge in cracker meal. Fry in shortening heated in a skillet. Brown both sides. Carp Sausage [Great With Grits!] Skin and fillet the fish, removing mud vein. Partly freeze the fillets and then grind them into a fine mash in a meat grinder. For every one pound of ground carp, add 1/4 to 1/3 pound of beef hamburger, and 1 Tablespoon commercial poultry and sausage seasoning. Mix well. Form into patties and store in the refrigerator for 24 hours. The patties can then be frozen or cooked immediately. Place patties in a frying pan over medium heat and fry 4 to 5 minutes on each side. Do not overcook. These cooked patties, (cold or still hot) make excellent sandwiches with lettuce, mayonnaise or tartar sauce. CARP TACOS • 1 pound ground carp • 3 Tablespoons vegetable oil • 1 package taco seasoning • 1/2 cup water • Sliced tomato (or salsa) • 12 flour tortillas • Shredded lettuce • Grated cheddar cheese • Taco sauce • Sour cream Before shredding the fish, remove mud vein, or redish-brown section of meat. Cook the shredded fish in the oil until its color changes. Add the taco seasoning and water. Cook until nearly dry, stirring occasionally. Heat flour tortillas in a dry fry-pan, turning to lightly brown on both sides. They should still be soft and pliable when warm. Fill each tortilla with fish mixture. Add grated cheese, taco sauce, lettuce, tomato chunks (or salsa) and top with sour cream. Fried Frog Legs Beat eggs, add flour, milk, garlic powder, hot sauce and salt. Mix well. In another pan mix together flour, cornmeal, salt, red pepper and onion powder. Dip frog legs first in batter mix, then in breading mix. Deep fry in hot oil at 350 degrees. Gar Boulettes 3 pounds gar meat 2 large onions, chopped fine 1 cup bread crumbs 1 cup mixed parsley and green onions, chopped fine 1 teaspoon cayenne pepper Black pepper and salt to taste 2 eggs, beaten Flour 1/2 cup cooking oil Grind the meat in a meat grinder or food processor. Add one large chopped onion, the bread crumbs, parsley/green onion mixture, cayenne, black pepper, salt and eggs. Mix well and shape into balls (boulettes). Roll in flour. Heat the cooking oil in a large cast iron pan and brown the balls, stirring lightly. Add the other chopped onion to the pan, add 3 cups water and stir. Cook slowly for about 30 to 45 minutes Serve over rice. Gar Cakes 4 pounds chopped gar meat 5 potatoes, peeled, boiled and mashed 6 green onions, chopped 1 large onion, chopped 1/2 green pepper, diced 3 cloves garlic, minced 2 eggs, beaten 1/4 teaspoon tabasco sauce 1 tablespoon salt 1 teaspoon black pepper 1 cup flour 1/4 cup cooking oil Mix ingredients well and pat into cakes. Dip the cakes into flour, and fry in hot oil until brown. Serves 8 to 12. Gar Stew 1 1/2 pounds gar filleted 3/4 cup flour 1 teaspoon salt 1/2 teaspoon black pepper 3 tablespoons butter or margarine 3 tablespoons olive oil 3 cups hot water 1/8 teaspoon cayenne 1/2 teaspoon black pepper 2 teaspoons salt 1/2 teaspoon thyme 6 small potatoes, diced 6 small onions, diced 6 small carrots, sliced Dredge fillets in flour seasoned with salt and pepper. Melt butter in a cast iron pan over medium heat. Add olive oil, and heat. Add gar fillets and brown quickly, about 1 minute on each side. Pour hot water into a soup pot. Add cayenne, black pepper, salt and thyme. Add potatoes and onions and cook five minutes. Add carrots and cook 10 minutes more until vegetables are tender but not overcooked. Drain; save water in which vegetables were cooked. Place browned gar fillets in a large casserole. Add vegetables, and pour vegetable water over all. Cover and bake in a 350° oven for 45 minutes. Serve hot from casserole. Mississippi Gar 1 slab of gar meat 6" wide, 8-10" long, 3/4" thick 1 15oz. bottle ketchup 1/4 cup hot sauce 1/2 cup chopped celery 1 onion, chopped 4 tablespoons soy sauce 1/2 cup chopped green onions 1 tablespoon salt 2 Teaspoons black pepper 2 Cups water 1 Lemon Mix all ingredients except the meat and lemon in a large, shallow glass baking dish. Add the meat, cover and marinate overnight in the refrigerator. The next day, stir it up and place in a 400° oven for about 1 hour. Check twice during cooking and rake the juice over the meat. Squeeze lemon juice on the fish before serving. Pickled Carp or Buffalo Be brave! Give it a try! Cut fish into 1/2 or 3/4 inch cubes. Soak the fish in a brine solution of one gallon white vinegar and one cup of canning salt for 10 days in the refrigerator. Stir once daily. Then thourghly rinse the fish in cold water and drain well. Pack the fish into pint jars alternating layers of fish and sliced onion rings. Add one teaspoon of pickling spice to each jar and cover with a solution made of one cup white vinegar and one cup of sugar. Dont cook it! Store in the refrigerator for 10 days. Then enjoy! Poached Asian Carp Salad Sandwich 2 Lbs Bighead, silver or Grass Carp Fillets-Skin Off 1 Lemon Salt Pepper Fresh Dill Mayonnaise Chopped Celery Red and Yellow Pepper Slices Cucumber Slices Lettuce Tomato Pickles Bread Squeeze lemon juice on fillets, salt and pepper to taste. Chop dill and sprinkle it on the fillets. Steam fillets in an open pocket of foil wrap in a bamboo steamer until fish flakes easily. Remove and allow to cool. Pull meat from the bones flaking it with a fork. Mix fish with mayonnaise celery, pepper slices and pepper to taste. Chill in refrigerator and serve with side items, tomato, cucumber pickles. Red Fish Fillet the fish, leaving the scales on. A little salt, pepper, and cayenne if you like it spicey. Get the grill real hot, grill the flesh side for about 4 min., then flip it over to the scale side for about 10 min, or until it flakes. The scales act as a heat shield, and keeps the juices in the fillet. When done, make a dill cucumber sauce out of; 1/3 cup finely chopped cucumber 3-tablespoons plain yogurt 2-tablespoons mayo 2-teaspoons freshly snipped dill 2-teaspoons prepared horseradish. Just mix it all up, and top the fillets. Smoked Asian Carp Savory And Sweet Smoked Asian Carp Savory 5Lbs. Bighead, Silver or Grass Carp Fillets-Skin on 1 Cup Kosher Salt 1 Cup Sugar 1 tsp. Freshly ground pepper 1 bunch fresh dill weed Smoked Asian Carp Sweet 5 Lbs. Bighead, Silver or Grass Carp-Skin on 1 Cup Kosher Salt 1 tsp. Freshly Ground Pepper 1 Cup Brown Sugar 4 Cups Apple Juice 2 Sticks Cinnamon Savory- Line up fillets in a glass tray. Coat both sides with salt pepper and dill. Cover with plastic wrap and refrigerate overnight. Sweet-Place fillets in a glass pan. Add all ingrediants and mix to dissolve sugar. Cover with plastic and refrigerate overnight. Soak cherry or apple wood chips for several hours. Light the smoker and add a water pan to keep the fish from becoming too dry. Remove the fish from the marinade and place on wire racks for one hour in the refrigerator. The fish will develope a slight glaze. Oil the smoker racks and place the fish in the smoker. Add wood chips to the fire, and replenish every 20 min. Smoke 2-4 hours depending on the temperature of the smoker. The fish will become golden brown and will flake easily when done. Remove and allow to cool. Use in any recipe calling for smoked salmon. Smoked Carp/Buffalo Ribs Several large Buffalo or Carp Water 1-cup pickling or sea salt 1-onion sliced thin Fillet the fish, cutting off the belly meat. Then, run your knife around the top of the ribs, saving the top of the fillet for another recipe. Combine the water and salt in a glass or plastic bowl, stir until the salt dissolves. Add the carp ribs and place in the refrigerator overnight. Drain and rinse well, arrange the ribs on a metal rack and spread onion over the fish , allow to dry for an hour, or until the ribs become shiney and develope a gold tint. Get smoker warmed up to 100 degrees, add your choice of wood, apple for a lite flavor, hickory for a stronger flavor, grease the smoker racks and add the ribs. Smoke 4-6 hrs., or until the temp of the thickest part of the ribs register 180 degrees. Cut between individule ribs when done and serve hot or cold. Smoked Fish Chowder 1.5 Lbs. -Smoked buffalo, sucker, or carp .5 Lb. -Bacon 1 - Large onion sliced 4- Med. potatoes 4 -Cups milk 1 -Bay Leaf Salt and Pepper to taste Brown bacon in pot, add onion and cook till clear. Add potatoes, and enough water to just cover. Add some salt and pepper to taste and simmer until potatoes are almost done. Add milk and fish and simmer for 15 min. Thicken a bit if desired with a reaux made from equal amounts of butter and flour, melt butter and mix in flour, stir in a bit at a time, stirring until thickness is where you want it. Southern Fried Carp/Buffalo Ribs Enough buffalo or carp ribs to serve your family or guest Yellow corn meal Lemon pepper spice Cayenne pepper Salt Peanut oil for frying Prepare a corn meal fish batter mix in these proportions. For each cup of meal, add 1 tablespoon lemon pepper spice, 1/8 teaspoon cayenne pepper and 1 tablespoon salt. Place the batter mix in a large zip-seal plastic bag, add a few buffalo ribs at a time and shake to coat. Deep fry the ribs in peanut oil heated to 375 degrees, and cook until the fish flakes easily when tested with a fork. Steamed Grass Carp With Ginger And Soy 4-Grass Carp Fillets 2 T- Minced Garlic 2 T Grated Fresh Ginger 6 T Soy Sauce 2 Lemons Sliced 2 Green Onion Chopped Pepper Fresh Dill Weed Marinate the fillets in soy, garlic and ginger for 3-6 hours. Place fish in the steamer and put sliced lemon on top. Allow to steam until done. Place on a serving dish with some cut green onion and freshly snipped dill on top. Pepper to taste. Stir-Fried Gar 6 pounds gar meat, cut in 3-inch pieces 1 large onion, chopped 1 tablespoon catsup 1 tablespoon hot sauce 1 teaspoon soy sauce 1/2 cup cooking oil Salt and pepper Heat the oil in a large cast iron pan and add fish pieces. Stir lightly until brown. Add onion, and stir until light brown. Add the other ingredients and stir lightly, then mix in 3 cups water. Cover and simmer for 30 to 45 minutes. Serve over rice. Zesty Gar Marinating the meat at least four hours in half apple cider vinegar and half water will produce a zesty flavor. 2 lbs. Gar meat, small chunks 1 lb. Potato, mashed 2 large onions, chopped fine 1 cup parsley, green onions & celery tops, all chopped fine ½ cup prepared yellow mustard ½ cup vinegar Flour & cooking oil Make a sauce by mixing prepared yellow mustard and vinegar. Follow by mixing the fish, potatoes, onions and vegetables together. Shape the mixture into balls approximately 1 ½ inch in diameter. Roll in mustard sauce, dredge in flower and deep fry until golden brown. Thank you, good question, unasked but a good question. CHEF<img src=http://www.ar15.com/images/smilies/smiley_abused.gif border=0 align=midd |
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
| somebody missed the boat here - we have been eating carp here for the past 50 years and people before me have too - it is simple they taste just like any fresh water fish after they have been brined - we always fillet the the 2 to 5 pound carp and cut the dark meat and mud vein out - we soak em in a salt water brine for a minimum of 12 hours and either egg wash and flour them and cook em or freeze em - the brine takes the nasty strong fish taste out - some of our brines have pepper corns - onion salt - garlic salt - we always experiment - sometimes we add a table spoon of vinegar to the brine - anything to eliminate the super strong fish taste - the 30 and 40 pounders we cut head and tails off and bury in the garden for next years tomatoe, pepper or whatever plants - sure hate to see people throw excellent food away because of the trashy bad name carp has - sometimes all the Y bones cook up to mush but not always so you have to be careful when eatin this fish - the other thing you have to be wary of is water born disease so we treat all the fish just like raw chicken - just my 2 cents hope that helps some hungry person who has a bad image of carp |
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Originally Posted By scrachline1:
somebody missed the boat here - we have been eating carp here for the past 50 years and people before me have too - it is simple they taste just like any fresh water fish after they have been brined - we always fillet the the 2 to 5 pond carp and cut the mud vein out - we soak em in a salt water brine for a minimum of 12 hours and either egg wash and flour them and cook em or freeze em - the brine takes the nasty strong fish taste out - some of our brines have pepper corns - onion salt - garlic salt - we always experiment - sometimes we add a table spoon of vinegar to the brine - anything to eliminate the super strong fish taste - the 30 and 40 pounders we cut head and tails off and bury in the garden for next years tomatoe, pepper or whatever plants - sure hate to see people throw excellent food away because of the trashy bad name carp has - sometimes all the Y bones cook up to mush but not always so you have to be careful when eatin this fish - the other thing you have to be wary of is water born disease so we treat all the fish just like raw chicken - just my 2 cents hope that helps some hungry person who has a bad image of carp thank you for your input.. Chef |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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tailgate foods,,
having never been a tailgater,,or a sports fan,,,I am swinging blind,,not that I dont know the term, but it isnt something I could ever rationalize....
but, I'm weird and wave that flag proudly
the main intent, like any picnic is to be prepared for what you're trying to do, from dips to full blown BBQ, you want to look like you know what you're doing, so go hard or stay home make a list double check the list follow the list keeping in mind you dont want to EVER run to the store after flipping the burgers cause you forgot the buns.... prep ahead, mince, dice, chop, peel, prep your ingredients in advance so you look like a Kitchen Wizard throwing things together at the last moment.. if your making and taking potato or pasta or slaw or any mayo/dressing based salads, leave the mayo out and in original container, bring the salad preps in a bowl bigger than needed, mix the mayo or dressing on sight and keep things safer and healthier.. if your grilling great steaks, exotic marinated chicken or steaming clam's be sure your raw product is holding on ICE until ready to hit the flames.. grilled salmon Ingredients * 1 1/2 pounds salmon fillets * lemon pepper to taste * garlic powder to taste * salt to taste * 1/3 cup soy sauce * 1/3 cup brown sugar * 1/3 cup water * 1/4 cup vegetable oil Directions 1. Season salmon fillets with lemon pepper, garlic powder, and salt. 2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours. 3. Preheat grill for medium heat. 4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork. sweet slaw Ingredients * 1 (16 ounce) bag coleslaw mix * 2 tablespoons diced onion * 2/3 cup creamy salad dressing (such as Miracle Whip™) * 3 tablespoons vegetable oil * 1/2 cup white sugar * 1 tablespoon white vinegar * 1/4 teaspoon salt * 1/2 teaspoon poppy seeds Directions 1. Combine the coleslaw mix and onion in a large bowl. 2. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving. Grilled wings Ingredients * Wings: * 1/2 cup soy sauce * 1/2 cup Italian-style salad dressing * 3 pounds chicken wings, cut apart at joints, wing tips discarded * * Sauce: * 1/4 cup butter * 1 teaspoon soy sauce * 1/4 cup hot pepper sauce (such as Frank's RedHot®), or to taste Directions 1. Combine 1/2 cup soy sauce, Italian dressing, and chicken wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight. 2. Preheat an outdoor grill for medium heat. In a small saucepan, melt the butter. Stir in the 1 teaspoon soy sauce and the hot pepper sauce. Turn off heat and reserve. 3. Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes. 4. Place grilled wings in a large bowl. Pour butter sauce over wings; toss to mix well. potato salad with something different... Ingredients * 4 pounds white potatoes, cut into 1 inch cubes * 3/4 cup bottled French salad dressing * 1 cup chopped celery * 6 green onions, chopped * 1 1/4 cups mayonnaise * 1 cup sour cream * 1 tablespoon coarse grained mustard * 1/2 cup chopped fresh mint leaves * 1/2 cup chopped fresh dill weed * ground black pepper to taste Directions 1. Place the potatoes in a large pot and fill with enough water to cover. Bring to a boil with the pot uncovered, then remove from the heat, cover and let stand for 25 minutes. Drain and transfer to a serving bowl. Stir in the French salad dressing while the potatoes are still warm. Cool for at least 1 hour. 2. Add the celery and green onions to the potatoes and mix in the mayonnaise, sour cream, mustard, mint, dill and pepper. Refrigerate until serving. Not your Moms burgers Ingredients * 1 pound ground turkey * 1/4 cup seeded, chopped banana peppers * 1/2 cup crumbled feta cheese * salt and pepper to taste Directions 1. Preheat an outdoor grill for high heat. 2. In a bowl, mix the turkey, peppers, and feta cheese. Season with salt and pepper. Form the mixture into 4 patties. 3. Cook patties about 8 minutes per side on the prepared grill, to an internal temperature of 180 degrees F (85 degrees C). hope that gets some creativity flowing..thank you CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Ok, did the Ceaser salad again last night.
used balsamic vinegar and stone ground mustard this time. MUCH better. quite good And the rice was the perfect accompaniment for the piquant sauce, just soaked it right up. (plus a nice look, bright white with a red sauce) |
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Originally Posted By BozemanMT:
Ok, did the Ceaser salad again last night. used balsamic vinegar and stone ground mustard this time. MUCH better. quite good And the rice was the perfect accompaniment for the piquant sauce, just soaked it right up. (plus a nice look, bright white with a red sauce) great, thanks for the update and happy to be of service.. 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
| Have you ever noticed the sauce in a Bacon, Egg, and Cheese bagel from McDonalds? That stuff is awesome and I'd like to make it. I found the ingredients...the problem is they are all chemicals, nothing in my pantry. Can you come up with a close approximation? I've googlede and heard mix some dill with some hollendaise (which I got a jar of, more chemicals, didn't make it myself). That didn't seem to come close. If there is a way I can make something close for my homemade bacon egg and cheese bagels I'll buy you one. I am aweful at identifying tastes or corresponding tastes with ingredients. It seems to be salty and savory, but no idea what to put together. Even better if its something I can make and freeze for storing. I think this sauce, whatever it may be, would be good on some other hearty breakfast meals. |
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Originally Posted By Spudgunr:
Have you ever noticed the sauce in a Bacon, Egg, and Cheese bagel from McDonalds? That stuff is awesome and I'd like to make it. I found the ingredients...the problem is they are all chemicals, nothing in my pantry. Can you come up with a close approximation? I've googlede and heard mix some dill with some hollendaise (which I got a jar of, more chemicals, didn't make it myself). That didn't seem to come close. If there is a way I can make something close for my homemade bacon egg and cheese bagels I'll buy you one. I am aweful at identifying tastes or corresponding tastes with ingredients. It seems to be salty and savory, but no idea what to put together. Even better if its something I can make and freeze for storing. I think this sauce, whatever it may be, would be good on some other hearty breakfast meals. sorry I have never had one, but I will do some research... and bet back to you... Chef |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By Spudgunr:
Have you ever noticed the sauce in a Bacon, Egg, and Cheese bagel from McDonalds? That stuff is awesome and I'd like to make it. I found the ingredients...the problem is they are all chemicals, nothing in my pantry. Can you come up with a close approximation? I've googlede and heard mix some dill with some hollendaise (which I got a jar of, more chemicals, didn't make it myself). That didn't seem to come close. If there is a way I can make something close for my homemade bacon egg and cheese bagels I'll buy you one. I am aweful at identifying tastes or corresponding tastes with ingredients. It seems to be salty and savory, but no idea what to put together. Even better if its something I can make and freeze for storing. I think this sauce, whatever it may be, would be good on some other hearty breakfast meals. Quick google search shows 2 tbs mayonnaise, 1 tsp creamy dill mustard |
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Originally Posted By 52pickup:
Originally Posted By Spudgunr:
Have you ever noticed the sauce in a Bacon, Egg, and Cheese bagel from McDonalds? That stuff is awesome and I'd like to make it. I found the ingredients...the problem is they are all chemicals, nothing in my pantry. Can you come up with a close approximation? I've googlede and heard mix some dill with some hollendaise (which I got a jar of, more chemicals, didn't make it myself). That didn't seem to come close. If there is a way I can make something close for my homemade bacon egg and cheese bagels I'll buy you one. I am aweful at identifying tastes or corresponding tastes with ingredients. It seems to be salty and savory, but no idea what to put together. Even better if its something I can make and freeze for storing. I think this sauce, whatever it may be, would be good on some other hearty breakfast meals. Quick google search shows 2 tbs mayonnaise, 1 tsp creamy dill mustard thank you,  you have saved me from entering the bowels of food hell ..McDonalds...
Chef
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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A discussion in the Survival Forum mentioned rotation of evaporated and sweetened condensed canned milk, then asked for recipes to use the expiring stuff. The recipes invariably called for a graham cracker crust.
I know how to crumble up graham crackers to make such a crust, but I've seen recipes for making your own graham crackers. Is there a shortcut to making a graham cracker crust using your own home-made cracker dough? Couldn't I just roll the cracker dough out and use it like a regular pastry crust i.e. one piece? Could I do something similar for making (as an example) a single chocolate cookie crust instead of crumbling up oreos? I guess I'd be adding a significant additional step to the process but I don't keep those name brand cookies and crackers around anymore, they get kind of pricey and I scarf them down like crazy if they are in the house. Besides, making my own crusts would offer the opportunity to tweak the seasonings and possibly even reduce the sugar. It'd have to be healthy, right? It's just whole wheat and low sugar! |
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Nope - that works just fine. I usually use vegetable oil instead of butter since it has a higher smoke point and I don't have to worry about it burning as much. The only reason to primarily use the rendered fat from the meat you cooked exclusively is that it brings a lot of flavor to the party, but there's nothing wrong augmenting with whatever fat you have on hand if there isn't enough. |
Daddy loves you. Now go away.
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Originally Posted By KS_Physicist:
This is probably a dumb question, but that never stops me.
When making gravy, I understand the concept of making a roux using hot fat and flour. Cook the meat, separate meat from drippings, add flour to drippings, and heat until browned. At least, I think that's what it takes...maybe I'm more ignorant than I think. The problem is that I almost never have enough fat to make the roux! I browned a pound of regular Jimmy Dean sausage last week, and had to add two tablespoons of butter just to get enough fat to completely mix in three tablespoons of flour and not have clumps of dry flower left over. The gravy turned out fantastic, but I wonder if I'm doing something wrong. I remember biscuits and gravy at campfire breakfasts in Scouts, but I don't remember whether anyone had to add fat to the drippings. Is it just normal to add some fat to have enough, or am I buying the wrong kind of sausage, or...? some things just don't put out enough fat and you have too additiional fat to make a roux,,I dont use drippings as a rule and keep roux made in the freezer,,made with olive oil.. if you are adding fat and not getting a thick globby mess when tightening your stock. milk etc and it doesnt turn into concrete in the refer for reheating, your doing fine,,if it does those things you are making too much roux for the batch 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