The FOOD Thread - Warning entering increases risk to waist size
electric_mayhem
Posts: 641
Post your recipes, diasters, or favorite dishes..
My contribution:
Here is what I am attempting tomorrow:
Ribs
I am using a dry rub on two Baby Back ribs and added Honey to another 2 BB with the same dry rub:
Sea Salt
Brown Sugar
Paprika
Dry Minced Garlic
A Local Dry Rub and a Steak Seasoning (my special something to make it "Mine")
Coarse Black Pepper
All smoked for about 4-5 hours at 200-225 with soaked wood and charcoal briq.
My contribution:
Here is what I am attempting tomorrow:
Ribs
I am using a dry rub on two Baby Back ribs and added Honey to another 2 BB with the same dry rub:
Sea Salt
Brown Sugar
Paprika
Dry Minced Garlic
A Local Dry Rub and a Steak Seasoning (my special something to make it "Mine")
Coarse Black Pepper
All smoked for about 4-5 hours at 200-225 with soaked wood and charcoal briq.
Comments
1 Yellow Cake Mix
1 Pkg Instant Vanilla Pudding
4 Eggs
½ Cup Oil (Vegetable, Canola, etc.)
½ Cup Water or Milk (one or the other not both. I find water actually works better)
½ Cup Southern Comfort liquor
Mix all these together and pour into an EXTREMELY WELL oiled, greased, or Pammed Bundt pan.
Bake at 350 for an hour. Do the toothpick test to make sure it got cooked all the way through.
Glaze:
4 tbs. butter
½ cup sugar
½ cup Southern Comfort
A dash or two of water – just in case things start hardening up.
Blend the sugar, water and butter in a small pan over decent heat (don’t go TOO hot or you’re making candy – just enough to melt the butter and dissolve the sugar). Wait until it’s blended. Add in the booze. Let it heat for a minute or two then pour it generously over the cake (the glaze should soak in if you made it right).
Optional
I make a streusel by blending brown sugar, cloves, cinnamon and nutmeg in a small bowl. When pouring the batter into the Bundt pan, stop halfway through and sprinkle this in a circle around the middle of the pan then cover it with the remaining batter. You get a cool coffee cake thing going then.
WARNING: You make this once, and share it, you will be asked to make it again…and again…and again…
A little too much salt, though. Recipe will be adjusted.
Next have some snacks on hand, what ever you like. Make sure to have a mix of both sweet and salty. Also some sort of protein. Slim Jims work nicely.
Water, lots of water.
Music or Movies, but not both.
For movies you can go classic (Floyd's The Wall) or modern (Donnie Darko) or if you are in a serious mood (Requiem for a Dream)
For music? Mediski, Martin & Wood always works, you could go with some SRV if you wanna jam, or go retro with some Beatles
then invite some friends over and smoke those ribs...
wait what were we talking about?
I use this:
Elena's Macaroni Bake (no idea who Elena was but her name's on the recipe)
Note: Much of this I do by feel so measurements will be according to your own tastes
Note: I find it's best to make a huge dish of this, have people over, then eat the leftovers for the rest of the week (it nukes up great!)
1 lb pkg elbow macaroni
1 pkg American cheese (get one of those ones where it's singles but not individually wrapped). If you REALLY like cheese, get a couple of these) (And yes...American cheese. No joke).
1 container Sour Cream (16 oz?) - the taller one, not the little tub
1 stick butter (hard)
Salt and Pepper
1) Cook the pasta, drain the water. Really simple.
2) Grease or Pam up a casserole dish
3) Cut the cheese (Ha!) into cubes
4) Cut the butter into cubes
5) Start layering your stuff like you would a lasagna in the casserole dish - pasta, some of the butter cubes, some of the cheese cubes, salt (to taste) (I don't use a lot), pepper (to taste) (I use a lot!), and slather the sour cream on. Layer of pasta, repeat the other stuff, until you're at the top. As noted earlier, I splurge and use two whole things of cheese. I like cheese.
6) Once you have the whole thing put together, slap in a 350 degree oven and keep an eye on it until the top layer gets crisp (but not browned or burnt). Maybe 20-30 minutes.
7) Now this is where you'll question why you went to all that trouble of layering in Step 5 - I like to stir mine up once the cheese and sour cream gets good and melted and then put it back in for another 10 minutes or so.
Take it out, eat. Reheat. Eat again. Call your mom and express your displeasure that she ever bought that Kraft crap. You *will* swear off boxed M&C forever after this...
And I stress, this one is much more done by feel. You may want to try a different cheese. I think cheddar ends up exuding too much oil and you'll get a much greasier Mac&Chee as a result. Try it first with the American and then of course feel free to experiment. I make a HUGE pan of this and have people over, then send 'em home with reheat containers. Great for lunches.
Bon Appetit. And yes, this is one (of many) reasons why I look like Dom Deluise. :)
I cup of brown sugar
Sea salt: 2 tbs
Coarse black pepper: 2 tbs
Garlic powder: 2 tbs
Onion powder: 1 ts
Ground coriander seed: 1 ts
Cayenne pepper : 1 ts
Sweet paprika: 1 ts
dried thyme: 1 ts
mix it up, makes enough for two racks of baby back deliciousness.
I soak 4 bb ribs overnight in apple juice, then patted them dry, used the dry rub, let them cure the second night, on the third day I baked them for an hour on 225, then the second hour for 175 (in more apple juice)
Then the fun part really began, I smoked the 4 racks for 3 1/2 hours with apple wood and charcoal with a pan of apple juice for moisture. Them racks were so juicy and tasty (with just a hint of spicy hotness) I firmly believe I have found my go-to rib smoking recipe.
lime juice
olive oil
soy sauce
honey
sea salt
ground black peper
ground chipotle
ground cayenne
fresh jalapeno (sliced)
fresh minced garlic
fresh minced onion
apple cider vinegar
liquid smoke (if using a non-charcoal/wood grill or worse if not grilling at all)
I will sometimes add pineapple, papaya or mango either as juice/pulped or rum.
I usually cook it over hickory or mesquite. I have also used the Jack Daniels wood chips. Low or indirect heat. I would like to try using pimento, kiawe, avocado, ohia or guava in place of the mesquite and hickory but that stuff is not easy to find in northwest Indiana.
oh... my... that looks so goood., Could you use guava juice? And Avocados i think are seasonal, my 10 month old just loves them.
Thinly sliced potatoes
Unsalted, shelled peanuts
Velveeta
Onion
Butter
Garlic powder.
Start Frying the potatoes in butter
Add the peanuts
Add the onion
Sprinkle a little garlic powder
Add the cubed velveeta when you are almost finished frying the potatoes.
Serve
Try to get the potatoes crispy brown. The cheese will make a nasty mess to clean up
Use salted nuts if you want
All of this is to taste, but add more peanuts than you think.
3 pkgs cream cheese
1 8oz container sour cream
11/2 cups sugar
5 eggs
2 tblspns vanilla extract
1 package pilsbury crescent rolls
Cinnamon
Spread the crescent rolls in the bottom of an ungreased 9x13 pan. Mix the other ingredients an pour onto dough. top with cinnamon and bake in preheated 375 degrees oven for 35 minutes. Chill and enjoy.
I know it isn't a traditional graham cracker crust but with both of us working a 45 minute total time investment for cheesecake was worth it to me.
Matthew
The recipe is for a dozen.
Bacon, 1lb to 12 oz. Reserve a couple of strips to render fat for the eggs. Bake the remaining strips in the oven. Place the bacon on a cooling rack that will fit on a baking sheet. Put the bacon in a cold oven. Set the oven to 400 deg. and bake (don't preheat! Go directly to Bake!) After the oven comes to temperature, check it every 5 minutes until the bacon is how you like it.
Reserve the bacon fat. You're going to use it to cook the potatoes and chilies (save about 2T for the chilies, the rest for the potatoes).
Eggs (18 eggs required, scramble in 2 batches.)
Large skillet to med high. In goes 1 strip of bacon. Cook the bacon till it's crispy and the fat is rendered (if your bacon is lean, go ahead and add a little oil to the pan.)
In a bowl:
9 eggs, 2 T whole milk, Salt & Pepper to taste
Beat the eggs, Eggs in the hot pan. Scramble.
Btw, the pan should be smokin hot.
When done, the eggs go into a large mixing bowl.
Potatoes (5 med. sized russets or Yukon gold)
In a large bowl goes the bacon fat reserved from baking the bacon
Peel, rinse, and cut potatoes into approx. 1" cubes. The potatoes, salt & pepper go in the bowl with the fat. Toss in the fat and place on a baking sheet. This goes into the oven. 400 deg. Check after 15 min.
Chilis
Use your favorite. Living in the American SW, my family buys chilies at the end of every season, roast, peel, and freeze them. I would suggest that if your using a supermarket frozen chili, drain them. Get them as dry as you can.
Large skillet to med. high. In goes 1/2 a med. sized onion, diced and 1 clove of garlic, minced. Once the onions turn translucent, in goes the chili (be careful, if the chilies are wet it will get spattertastic real quick). The chilies don't need to cook long. You just want to release some of the chili oil and get some color on them. Crumble the bacon and add it to the pan. Add the potatoes to the pan. Toss everything together and transfer to the large bowl with the eggs.
Mix everything together and let it cool for about 10 to 15 minutes.
Add 1/2 C of shredded cheddar cheese & mix.
Tortillas (1 doz regular sized)
Prep the tortillas by warming them in a large skillet (med. low).
Fill the tortillas.
If you're like me and going to take them to work. Wrap the burritos in foil and place in the fridge. The next morning, place them in a warm oven (200 deg) for around 20 to 30 minutes. Place in an insulated carrier and let the boys have at them.
Finally, I know I've got Salt listed with every component of the recipe, but please take it easy. After all, you are using bacon. You won't need much salt at all.