Posted: 3/12/2012 6:22:27 PM EDT
So from the requests from the shoot @ Webb 2 weeks ago and Banditman's corned beef thread that had me drooling I offer up my sacred salsa recipe. All others that are willing to share a favorite dish that will likely end in epic fail to a random pic of a Slug-O snack  ....Let it begin.......
A dozen LARGE Roma Tomatoes (should be 3#'s) 2 bunches cilantro 1/2 dozen Jalapenos (seeded and ribbed) 1 serrano pepper (seeded and ribbed) 1 head garlic (peeled) 2 large onions 4 lime's juiced 1 tbsp salt 1 tbsp ground pepper 1 tsp cayenne pepper All are chopped fine and added to a food processor in batches then into a big bowl for mixing. Let sit overnite to get "happy" then salt to taste. Buffalo wing sauce, turkey piccata, and Koffee-Kobe Steak to follow......... |
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Don't know if any of you like Thai food but here is my recipe for Pad Prik Bai Kaprow (Stir fry basil Chicken)
You can use chicken or any other meat you so desire. Be advised this is a spicy dish if you do not seed the chilies. I just throw them in a food processor as I like to sweat.  Serve with basmati rice or whatever your preferred grain. Noodle would probably work too.
Ingredients 1 to 1 1/4 lb. extra lean ground turkey, cut up chicken or pork 1 to 1 1/2 cup Holy or sweet basil leaves 4 to 6 cloves of garlic, peeled and crushed 3 to 6 whole fresh chilies 1 bell pepper 2 to 3 tbsp oyster sauce 2 to 3 tbsp fish sauce 2 to 3 tsp sugar 2 to 3 tbsps sesame oil Instructions 1.In a mortar or food processor, garlic and chilies with a little salt into paste. 2.Heat 2-3 tbsps on medium high sesame oil in frying pan or wok and brown paste, make sure to stir frequently so you don't burn the garlic. 3.Add in meat, taking care to break up ground turkey. Stir constantly. 4.When meat is cooked, add in oyster sauce, fish sauce and sugar. 5.Stir in basil leaves. Add more fish sauce and sugar if needed. 6.Stir in bell peppers and cook for 5 minutes. |
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A steak recipe from Alton Brown - produces an AWESOME steak:
1 boneless rib eye steak, 1 1/2-inch thick Canola oil to coat Kosher salt and ground black pepper –––––––––––– Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature. When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste. Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.) Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate. You can also do this with a cast iron skillet on the grill (if your grill door will close over the pan). Put the skillet on the grill on high and pre-heat the heck out of it, then follow the above. After the two 30 second sears, move the skillet to the top rack in the grill. The result is a plate of awesome. Works well with a nice NY strip, too. |
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ok, Buffalo Wings. Deep fry as many wings as you want, Dry them Put in a bowl add a hand full of bacon grease. (you keep your dippings, right?) Add Franks Red Hot butter version. You are g2g, If you don't have bacon grease you can add butter to the Frank's and add italian seasoning. If you want it hotter, add crushed red pepper. Frank's, I put that shit on everything. 
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Spicy Jalapeno Mustard Makes about 26 cups 8 cups finely chopped jalapenos 3 cups white vinegar 3 cups water 1/2 cup salt 8 cups sugar 2 cups all-purpose flour 2 tbsp ground turmeric 2 tbsp dry mustard 4 cups yellow mustard 1) Chop up enough jalapenos to yield 8 cups. When I first started making it I used fresh peppers. Buying a gallon jar is easier and I can't tell the difference. One jar gives you just enough for one batch. 2) Combine the jalapenos, vinegar, water and salt in a large saucepan. Simmer the mixture over a medium heat for about 8 minutes. 3) While the jalapenos are simmering, combine the sugar, flour, turmeric and dry mustard in a large bowl and mix them up well. Stir in the yellow mustard. 4) Add the mustard mixture the the jalapeno mixture and mix well. Stirring frequently, simmer until it start to thicken. About 5 minutes. 5) Spoon into mason jars and seal them. |
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Arroz con Pollo (Yellow rice and Chicken)
2 whole chickens quartered leave a little skin for flavor. 1 Lg. Onion 1 Lg. Green Pepper A lot of chopped garlic Sweat the above in enough olive oil to,cover bottom of a deep pan. add chicken, pepper and salt to taste, brown chicken on Med. Add 2 bay leaves 1 tblsp Bijol seasoning 1 can of tomato sauce 1/4 Cup Spanish cooking wine 1 Cheap light lager type beer. Not too dark because it will affect the flavor. 1/2 cup of water Bring all to a good simmer Add 4 cups of a well rinsed rice. True dish takes Valencia rice. Simmer on low until rice is done. |
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Shrimp or Lobster Creole (Enchilado)
Pick your Sea Crawler 2lbs 1 Lg. Onion yellow 1 Lg. Green Pepper Alot of Garlic
1 bunch Parsley 1 tomato sauce can Lg size 1 Chopped pimentos bottle 1/2 Cup Catsup/Ketchup 1/2 Vino seco (Spanish cooking wine) 1 tablespoon white vinegar 3 bay leaves Salt to taste 1 tblspoon Pepper to taste 1 Teaspoon Worstershireshirehsire sauce 
1-10 splashes your favorite hot sauce In a kettle pour enough olive oil to cover entire bottom. Bring to med heat chop all veggies add in list order LEAVE SHRIMP OR LOBSTER LAST! Let sauce simmer until all ingredients taste great. Add crawlers and for God's sake don't overcook the seafood! 7lbs. of Fl. lobster
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Pan Grilled lemon herb Mahi Mahi 4- 8oz. Fillets Mahi Mahi 2- Lemons/Limes 1- Fresh Parsley bunch 3- chopped garlic cloves Marinate Fillets with chopped parsley lemon/lime juice and garlic for 1 hour. I use a griddle with a light olive oil spray. Heat to medium high enough to Sear fillets. Place fillets on griddle, sear one side. Once seared flip, lower heat until cooked usually 5-10 minutes max. Serve with wild rice, a veggie and beer of your choosing.
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ok, Buffalo Wings. Deep fry as many wings as you want, Dry them Put in a bowl add a hand full of bacon grease. (you keep your dippings, right?) Add Franks Red Hot butter version. You are g2g, For Anchor Bar (Buffalo) wings - a third ratio butter, Franks, and Cattleman's BBQ to a simmer add TBSP honey. Deep fry wings (peanut oil), 1/2 C sauce per dozen wings tossed in a non-reactive bowl. Serve with beer. |
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NY strip/Filet Mignon/rib-eye/sirloin of your choice cut thick 1/3 C espresso ground dark roast coffee 1 tsp bakers cocoa powder (stop looking @ the post cross-eyed 'til you try it) 1 tsp salt 1 tsp fresh ground pepper Mix together the above and dredge steak thoroughly to coat. Sear on a bloody hot cast iron fry pan with butter as your oil (salt the pan or it will burn) both sides. 3 minutes on grill @ 450-475 per side Left rest for 5 minutes while you decant a good cab r shiraz Butterfly and serve with steamed broccoli and/or mashed cauliflower (recipe to follow) |
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Fried Gator Tail
––––––––––––––––––––––––––––––––- Cut up bite size bits of gator tail Marinate in old fashioned Soil Sauce over nite Drain meat and soil sauce Mix a batter of Non Rising flour and Old Bay seasoning. Mix it enough to turn the mix slightly red. Drop in gator tail and shake it or just run gator thru the mix to lightly bread it Heat up a fry pan and put olive oil in, once oil is heated up , start dropping gator bits in. Cook til they turn slight golden brown. Pull them out of pan and onto a paper towel on a plate the soil sauce keeps the meat from being chewy (like in the restaurants).
I never have left overs. 
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Apple Pie
1G apple juice 1/2G apple cider 1/2G 170-180* tax free clear liquor 16 cinnamon sticks 1 1/4 C honey Slow simmer 16 cinnamon sticks and 1qt cider 10 minutes. Add honey and stir in. Mix everything else, adding liquor last. Stir well and quickly distribute into qt jars. (cider solids will settle) Add 2 sticks to each jar and seal it up. Make it up a week beforehand. |
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Grilled Italian Dressing marinated Chicken
4-5 breast butterflied In a lg. bowl pour Italian Dressing over chicken. Add salt free Mrs. Dash. Work all into chicken. Cover with cling wrap a let sit in frig. 4 hours. Heat grill, sear one side, flip, lower heat until done
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Grilled Italian Dressing marinated Chicken 4-5 breast butterflied In a lg. bowl pour Italian Dressing over chicken. Add salt free Mrs. Dash. Work all into chicken. Cover with cling wrap a let sit in frig. 4 hours. Heat grill, sear one side, flip, lower heat until done i do a modified one of this, its wierd but the cheaper the dressing the better it comes out, i use the Kens dressing, either caesar or italian, use a small tine fork and "aerate" the chicken breasts, i usually stack all the breasts in a bowl and cover just slightly above the top one. let set for at least 4 hours but if done overnight it makes them fork tender after grilling. no seasonings used since the dressings permeate the meat. |
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spicy pulled pork
In a 6-7 quart dutch oven preheat oven at 300 degrees 1 pork butt 2 onions 2 cans of coke and a can of chipotle pepper in adobe sauce (find it at publix) take 2 onions 1/4 them and put on bottom of dutch oven then set pork butt on onion 1/4's pour the cokes and chipotle pepper sauce on to of butt cook for 5-6 hours its that easy can do the same with beef |
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Grilled Italian Dressing marinated Chicken 4-5 breast butterflied In a lg. bowl pour Italian Dressing over chicken. Add salt free Mrs. Dash. Work all into chicken. Cover with cling wrap a let sit in frig. 4 hours. Heat grill, sear one side, flip, lower heat until done i do a modified one of this, its wierd but the cheaper the dressing the better it comes out, i use the Kens dressing, either caesar or italian, use a small tine fork and "aerate" the chicken breasts, i usually stack all the breasts in a bowl and cover just slightly above the top one. let set for at least 4 hours but if done overnight it makes them fork tender after grilling. no seasonings used since the dressings permeate the meat. Another trick is to buy in bulk @ Sam's and portion out in vacuum bags a "family" meal then marinade and freeze. I use Good Seasons as I can control what oil goes in and there is no anti-freeze . You can actually use turkey breasts as they are more available and have greater protein with less fat and "theoretically" less hormones (for the libs....). I use 1 breast per couple butterflied out for grilling. I then pound in saran wrap for turkey piccata etc.
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Grilled Italian Dressing marinated Chicken 4-5 breast butterflied In a lg. bowl pour Italian Dressing over chicken. Add salt free Mrs. Dash. Work all into chicken. Cover with cling wrap a let sit in frig. 4 hours. Heat grill, sear one side, flip, lower heat until done i do a modified one of this, its wierd but the cheaper the dressing the better it comes out, i use the Kens dressing, either caesar or italian, use a small tine fork and "aerate" the chicken breasts, i usually stack all the breasts in a bowl and cover just slightly above the top one. let set for at least 4 hours but if done overnight it makes them fork tender after grilling. no seasonings used since the dressings permeate the meat. Another trick is to buy in bulk @ Sam's and portion out in vacuum bags a "family" meal then marinade and freeze. I use Good Seasons as I can control what oil goes in and there is no anti-freeze . You can actually use turkey breasts as they are more available and have greater protein with less fat and "theoretically" less hormones (for the libs....). I use 1 breast per couple butterflied out for grilling. I then pound in saran wrap for turkey piccata etc.
+1 on the pre-seasoned and freeze. I buy in bulk and season poultry, pork and meat throw it in vac bags. Usually do a months worth especially during storm season. |
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Mashed Cauliflower - For the health conscience....
2 head cauliflower - leaves off trimmed to 1/2" slices gotta fit in a pot to boil 2-3 potatoes - pealed chopped rough (for texture) Boil this up until fork tender - drain THOROUGHLY!!! Into a food processor in batches until smooth with: 1/2 stick butter (about 1Tbs per batch) 4oz Horseradish - get the good stuff in the chilled section 1 C - Parmesan cheese 2 Tsp fresh ground pepper 1 Tsp Salt 1 C Cream or whole milk - your choice 1 head pealed garlic All this into a non-reactive bowl for a big mix until consistent. Adjust to taste. I find a little salt pepper and horseradish are usually needed to keep the cabbage overtone down. But your palette will vary. I then divide into 9oz ramekins and freeze until needed. This usually makes 5-7 meals for our family. To serve - thaw to room temp - or if your having a party into a dutch oven and to the oven UNCOVERED (crusty top....mmmmmmmmmmmmm) @ 375 for 45 minutes. For a flair add a combo of breadcrumbs, melted butter, and parm cheese to the top for baking for that extra brown crust garnish with some chopped parsley. |
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Anyone have a recipe for buffalo sauce from scratch? I'm looking for hot and nuclear versions. I would start with measured 1/3 BBQ 1/3 Franks 1/3 melted butter. Heat that over medium heat for dipping your wings. To that I would add blended un-ribbed jalapenos, serrano, habanero or your hot sauce of choice depending on your desire for the ring-o-fire. Keep in mind that heating the peppers will break down the membranes that contain the capsaicin oil hence the more you heat the hotter it will get. |
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Quoted: Quoted: Anyone have a recipe for buffalo sauce from scratch? I'm looking for hot and nuclear versions. I would start with measured 1/3 BBQ 1/3 Franks 1/3 melted butter. Heat that over medium heat for dipping your wings. To that I would add blended un-ribbed jalapenos, serrano, habanero or your hot sauce of choice depending on your desire for the ring-o-fire. Keep in mind that heating the peppers will break down the membranes that contain the capsaicin oil hence the more you heat the hotter it will get. Thanks, I'll try it but I'm want to make some from scratch. |
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Anyone have a recipe for buffalo sauce from scratch? I'm looking for hot and nuclear versions. I would start with measured 1/3 BBQ 1/3 Franks 1/3 melted butter. Heat that over medium heat for dipping your wings. To that I would add blended un-ribbed jalapenos, serrano, habanero or your hot sauce of choice depending on your desire for the ring-o-fire. Keep in mind that heating the peppers will break down the membranes that contain the capsaicin oil hence the more you heat the hotter it will get. Thanks, I'll try it but I'm want to make some from scratch. That's from as scratch as any bar gets. If you want "purest" recipe, I would try.... 6 plum tomatoes 3 jap peppers 3 serrano peppers 1Tbsp cayenne pepper 1 Tbsp salt pinch cumin pinch smoked paprika 1 C vinegar a stick of melted butter Into a blender and add vinegar to correct thickness. Put on medium heat for simmer for 15 minutes then adjust to taste. This is completely out of my ass but should be good. |
