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If you want the full smoked effect get some hickory chips. Soak in water for an hour and wrap in four aluminum foil bundles and put on the grill with the meat. Yummo delish.
great idea for a thread, i will be thinking about some good recipes.
We could call it "Home Plate" cooking!
OS8
I can't grill below 62* Farenheit or above a 7 MPH breeze. Please forgive my climatelogical tone deafness. I have roasted/bbq'ed at the low temp in the oven too. It works awesome. Bon Apetit.
I can't grill below 62* Farenheit or above a 7 MPH breeze. Please forgive my climatelogical tone deafness. I have roasted/bbq'ed at the low temp in the oven too. It works awesome. Bon Apetit.
You guys can come out here to grill. It was 65 degrees today!
"Blueberry Addie" (named after my daughter).
Need:
*two cans blueberry pie filling (apple/peach also work well).
*one box white cake mix
*one stick of butter
*larger size rectangular glass baking dish.
Lube the baking dish with PAM or something. Spread the pie filling evenly over the bottom of the dish.
Put the cake mix into a bowl and keep 'cutting' the butter in until it all looks kind of chunky. Before the next step, eat a bunch of it while no one's looking.
Put the cake+butter mixture (or what's left of it) on top of the pie filling and spread evenly.
I don't have the recipe here at work, but I think it's something like bake 20 minutes at 350, or until the cake mix on top looks golden - and the filling may be bubbling thru here and there.
Serve warm if possible, and of course it's extra good with some ice cream on the side!
Easy, fast, and mighty tasty.
Need:
*two cans blueberry pie filling (apple/peach also work well).
*one box white cake mix
*one stick of butter
*larger size rectangular glass baking dish.
Lube the baking dish with PAM or something. Spread the pie filling evenly over the bottom of the dish.
Put the cake mix into a bowl and keep 'cutting' the butter in until it all looks kind of chunky. Before the next step, eat a bunch of it while no one's looking.
Put the cake+butter mixture (or what's left of it) on top of the pie filling and spread evenly.
I don't have the recipe here at work, but I think it's something like bake 20 minutes at 350, or until the cake mix on top looks golden - and the filling may be bubbling thru here and there.
Serve warm if possible, and of course it's extra good with some ice cream on the side!
Easy, fast, and mighty tasty.
I think it's kind of like a cobbler. But I don't know much about these things.
This does sound like a great idea. But how can we do it and actually raise some money?
I'm willing to help....
Oh...the possibilities! I;m drooling just thinking about all the regional recipes.
Who's got a great recipe for kim-chee? Lutefisk? Lefse? Limpa?
I'm willing to help....
Oh...the possibilities! I;m drooling just thinking about all the regional recipes.
Who's got a great recipe for kim-chee? Lutefisk? Lefse? Limpa?
.
Karma Korn????
Karma Korn????
quote:Originally posted by play baseball:
Who's got a great recipe for kim-chee?
Kim-chee is really hard to make from what I've seen, and then it has to ferment for awhile in huge ceramic pots.
However, I have learned to make a mean Doen-jang Chigae if anyone's interested??
quote:Originally posted by Krakatoa:
I think it's kind of like a cobbler. But I don't know much about these things.
That is like a cobbler. Mom makes this every holiday, once I start eating it I really can't stop.
She makes it with cherry filling, i should suggest she try one of those others...
Thanks!
This is probably too easy to be called a recipe but we make an awesome grilled salmon.
Just pour on some Ken's garlic and herb marinade wrap in tin foil and throw on the grill for about 15 minutes. Taste's better than anything I have had in a restaurant and couldn't be any simpler to make.
Just pour on some Ken's garlic and herb marinade wrap in tin foil and throw on the grill for about 15 minutes. Taste's better than anything I have had in a restaurant and couldn't be any simpler to make.
This would probably work with any tenderloins, however i prefer venison!
1 bottle soy sauce
3 cups brown sugar
mix together and pour over tenderloin, marinate overnight, frequently turning tenderloin, before putting in oven wrap tenderloin in bacon strips, I hold em in place with toothpicks.bake at 350 for 35-40 minutes.
1 bottle soy sauce
3 cups brown sugar
mix together and pour over tenderloin, marinate overnight, frequently turning tenderloin, before putting in oven wrap tenderloin in bacon strips, I hold em in place with toothpicks.bake at 350 for 35-40 minutes.
.
I don't know jmepop...I tried a Mexican style grilled fish known as a sarandeado and that tin foil thing sure got the best of me and my wrist too!.
Maybe I should have used the Saran Wrap© as the recipe called for.
quote:Originally posted by jmepop:
This is probably too easy to be called a recipe but we make an awesome grilled salmon.
Just pour on some Ken's garlic and herb marinade wrap in tin foil and throw on the grill for about 15 minutes. Taste's better than anything I have had in a restaurant and couldn't be any simpler to make.
I don't know jmepop...I tried a Mexican style grilled fish known as a sarandeado and that tin foil thing sure got the best of me and my wrist too!.
Maybe I should have used the Saran Wrap© as the recipe called for.
Please keep them coming...I could allways use good ideas for our after game snacks.Well here in Hawaii our after game snacks are more like meals for the kids and families.
I like the sound of 2Diamond's tenderloin/venison dish.Very simple but tasty.Now if only I can shoot a Axis Deer I'd be good to go.
I'll put a few up if anybody is into "Hawaiian Style" cooking as well.
I like the sound of 2Diamond's tenderloin/venison dish.Very simple but tasty.Now if only I can shoot a Axis Deer I'd be good to go.
I'll put a few up if anybody is into "Hawaiian Style" cooking as well.
Everyone knows how to cook a good brat or burger at a tailgate. The key is what to serve with it. Here are a couple ideas.
Blasted Tailgate Tomatoes:
This is a great quick side dish for tailgating. Use a camp stove and a wok.
Put some olive oil in a wok, add a double handful of pine nuts and roast them in the olive oil. Once they brown up, add a large helping of cherry tomatoes to the wok and start tossing everything together. You want the tomatoes warm, not "cooked". Immediately add about a half cup of tequila (more if you like ... I like). Toss in some chopped cilantro and some diced garlic. Grind some pepper over the mess and throw in a dash of salt, constantly moving the mix around so it doesn't actually "cook". You want everything "warm", not soft and messy.
Makes a really quick side dish for some carne asada or chili at a early season tailgate.
--------------------------------
Some "tater salad" is always good, but serve it with a twist. Brazilian style is always good.
Brazilian Mayonnaise Potato Salad
Dice about 5 large potatoes into 3/4" chunks, and cook them in water and salt. Cut up a small handful (10-15) of baby carrots into 1/8" slices and cook them lightly in water and salt. Defrost and drain a generous handful (maybe a cup) of frozen Green Beans and frozen Peas. Drain a can of palm hearts and cut them into small pieces. Cut up a small handful (10-15) of medium sized olives into quarters. Add about a cup of finely diced onion and about a cup of finely chopped parsley. Put all ingredients in a bowl, mix well with a large wad of mayonnaise (maybe 20 ounces or so -- eyeball this to your preference), add salt and pepper to taste, and let it rest a day before serving.
----------------
This goes great with Brazilian style beef. Easiest way to get an idea of a Brazilian style beef at a tailgate is to make some kabobs. Get a small beef tenderloin (about a pound) and marinade it in olive oil, lemon juice, chopped onion, chopped garlic , salt and pepper for a few hours. (use equal portions of the olive oil, lemon juice onion and garlic -- about 2 tablespoons each). Cut it into chunks. Soak some wood skewers in water while the beef is marinading. Get some thick cut peppered bacon and cut it into squares. Cut up the beef into chunks and skewer it alternating the beef and bacon. Grill as you normally would. This will give you an idea of a typical Brazilian beef dish.
(You can substitute a tri-tip for the tenderloin, just cut it into longish strips before you add it to the marinade).
Blasted Tailgate Tomatoes:
This is a great quick side dish for tailgating. Use a camp stove and a wok.
Put some olive oil in a wok, add a double handful of pine nuts and roast them in the olive oil. Once they brown up, add a large helping of cherry tomatoes to the wok and start tossing everything together. You want the tomatoes warm, not "cooked". Immediately add about a half cup of tequila (more if you like ... I like). Toss in some chopped cilantro and some diced garlic. Grind some pepper over the mess and throw in a dash of salt, constantly moving the mix around so it doesn't actually "cook". You want everything "warm", not soft and messy.
Makes a really quick side dish for some carne asada or chili at a early season tailgate.
--------------------------------
Some "tater salad" is always good, but serve it with a twist. Brazilian style is always good.
Brazilian Mayonnaise Potato Salad
Dice about 5 large potatoes into 3/4" chunks, and cook them in water and salt. Cut up a small handful (10-15) of baby carrots into 1/8" slices and cook them lightly in water and salt. Defrost and drain a generous handful (maybe a cup) of frozen Green Beans and frozen Peas. Drain a can of palm hearts and cut them into small pieces. Cut up a small handful (10-15) of medium sized olives into quarters. Add about a cup of finely diced onion and about a cup of finely chopped parsley. Put all ingredients in a bowl, mix well with a large wad of mayonnaise (maybe 20 ounces or so -- eyeball this to your preference), add salt and pepper to taste, and let it rest a day before serving.
----------------
This goes great with Brazilian style beef. Easiest way to get an idea of a Brazilian style beef at a tailgate is to make some kabobs. Get a small beef tenderloin (about a pound) and marinade it in olive oil, lemon juice, chopped onion, chopped garlic , salt and pepper for a few hours. (use equal portions of the olive oil, lemon juice onion and garlic -- about 2 tablespoons each). Cut it into chunks. Soak some wood skewers in water while the beef is marinading. Get some thick cut peppered bacon and cut it into squares. Cut up the beef into chunks and skewer it alternating the beef and bacon. Grill as you normally would. This will give you an idea of a typical Brazilian beef dish.
(You can substitute a tri-tip for the tenderloin, just cut it into longish strips before you add it to the marinade).
The basic Hawaiian 'plate lunch' is one of the best things I've ever had.
.
Being an Irishman and therefore obviously a potato lover please be gentle with the cherished spuds.
If you must dice them, as HHH suggests, please knock them out first by smacking them between the eyes with a heavy gauge masher.
It's really the least you can do to treat these magnificent tubers with respect before they enter that great potato patch in the sky.
Thank-you.
quote:Originally posted by HiHardHeat:
Dice about 5 large potatoes...
Being an Irishman and therefore obviously a potato lover please be gentle with the cherished spuds.
If you must dice them, as HHH suggests, please knock them out first by smacking them between the eyes with a heavy gauge masher.
It's really the least you can do to treat these magnificent tubers with respect before they enter that great potato patch in the sky.
Thank-you.
Or dress them up in edible Yankees uniforms, THEN dice them.
Ok, here is my life's work when it comes to cooking....
I got the following hot/spicy recipe from an Italian guy named Vito Pasquale in 1986. Vito got the recipe from his mother who ironically was Croatian. I have worked on it ever since although the recipe is still probably 85% or 90% the same as when I got it from Vito.
Since I am an Engineer, whenever I have met another Italian woman (or man) who happens to make sauce, I ask them about their recipe. If they tell me something I have never heard before, I'll try it and if I like it, I'll incorporate it into the sauce. I have been working on it for 23 years. I have never had one child or adult tell me they did not like it. In fact, most come back for seconds so that tells me what they think of it. The recipe is designed so that you can tweak it to your own tastes. I "highly" recommend following it closely the first time you make it before deviating however. Let me know what you think via pm if you like and please I'll take any other suggestions you might have. The recipe can be easily doubled but you'll need a really big pot for that. Thanks and hopefully you will enjoy as much as I have:
Sauce Ingredients (single batch in a large cooking pot):
Olive Oil
Garlic Cloves (probably ½ bulb for single batch)
3 - 28 oz cans of Hunt’s Sauce (tried them all including Contadina and Hunt’s is required)
1 - 18 oz can Hunt’s Paste
2/3 can of Water from each Sauce can
3 cans of Water from the Paste can
Black Pepper (to taste see directions below)
½ tea spoon of crushed, cayenne Red Pepper
Red Pepper Flakes
½ cup Kraft Parmesan/Romano cheese
1 tablespoon Basil
1 tablespoon Oregano
2-3 Bay Leaves
1/3 Stick of Butter (optional)
2 Quarts Whole White Mushrooms (added to sauce after mixing is done)
1 Whole Green Pepper (optional)
1 Large Hot Yellow or White Onion
Sauce cooking instructions: (Note – never add salt or sugar to this recipe)
Crush about ½ bulb or about 3-4 cloves of garlic. Do not use powder. Coat bottom of cooking pot with Olive oil and turn large burner on to low heat. Brown garlic slightly in the oil and until a nice aroma is in the house. Note: I used to put garlic into sauce raw but got the idea for browning the garlic in oil from the movie the Godfather. It sweetens things up just a bit.
Add 3 cans of sauce and water to pot. Add Paste and water to sauce and stir thoroughly until paste is mixed into sauce. Blacken top of sauce lightly with black pepper. Stir and taste. This part is where you can tune the sauce to your own liking. Add little by little and taste. Be careful here as you cannot un-pepper the sauce! I typically blacken the top twice and stir.
Stir in the Basil, Oregano, Red Pepper, cheese and bay leaves. Note: I used to use fresh cheese here but found that sometimes sticks to the bottom of the pot. Use the grated kind from Kraft and gives the sauce a slightly salty flavor. Sprinkle the top of the sauce with the red pepper flakes. This adds texture and more hotness to the sauce. Mix all those ingredients well.
Add the stick of butter (optional) and let melt into sauce. Sounds weird I know but I got this tip from a guy on a plane. He said his mother always did it and it richens the sauce. I tried it and agreed with him.
Note – always place veggies in whole – never cut them up and place into sauce. I think this is why kids like my sauce as there are no little bits of onions or pepper floating around that they might not like.
Take old top layer off onion and put into sauce whole. I usually leave onion in for about 5-6 hours or until my taste buds tell me to take it out. Wash mushrooms and put them into sauce. Green pepper – Be very careful as this is a natural sweetener. Cut top and bottom off pepper and remove seeds. Place pepper into sauce whole and don’t leave in sauce for more than 1 (one) hour. Do not use other types of peppers like Red bell peppers or yellow peppers – these will make the sauce too sickening sweet. Do not use hot peppers like banana peppers as these tend to make the sauce taste sour. There are plenty of hot things already in the recipe.
Continue to cook sauce on very slow boil for 6-8 hours or more until you get the desired thickness. Once it begins to bubble, you might have to turn the heat down slightly. All you are looking for is a slow bubble. Stir every once in a while. Save some of your sauce cans to hold/discard grease that comes from the meatballs and sausage described below.
Meat Ingredients:
2 garlic cloves (no powder)
Kraft Parmesan/Romano cheese
Black Pepper
Oregano
¼ cup Olive Oil
½ cup Milk
Fresh Parsley
1 or 2 slices of fresh bread (no bread crumbs)
2 eggs
1.5 lbs Ground Beef
1.5 lbs Ground Pork
1.5 lbs Mild Italian Sausage (prefer homemade from a butcher if possible. Note have found that Hot Italian Sausage does not taste as good after it cooks)
Instructions for meatballs:
In a large mixing bowl, mix the beef and pork together with a fork. Note: used to use tri-mix (beef/pork/veal) but believe 50/50 beef/pork tastes better. Blacken the top of the meat with black pepper. Sprinkle Oregano lightly over the meat. Crush the two cloves of garlic over the top. Whiten the top with a nice sprinkle of cheese. Take a small handful of fresh parsley and chop it up, and sprinkle over meat. Add ¼ cup of olive oil – I usually just pour this amount. Add ½ cup of milk – again usually just guess this amount. Add the two eggs. Wash hands thoroughly before mixing.
Take a large baking pan (with two inch sides) (you might need two pans) and fill with about ¼ inch of water covering the bottom of pan(s). Mix ingredients above with hands and thoroughly mash it together so all the ingredients are spread evenly throughout. Take slice of bread and tear off little pieces and place into meat. Mix that together with hands. At this point, the meatballs should be mostly sticky and no longer gooey. If still too gooey, put some more little pieces of fresh bread in and mix. Generally, one slice of bread is more than enough. Note- bread crumbs make meatballs too dry – don’t use them. Pack meatballs with hands and place into pan with water. Cook meatballs for about 25 minutes at 350 degrees before adding to sauce.
Instructions for Sausage:
Cut sausage into 3 or 4 inch pieces. Coat bottom of a frying pan with olive oil and fry sausage on medium heat until slightly browned. This takes about 10 minutes tops. After browning, add sausage to sauce.
As sauce is cooking, grease will migrate to the top of the cooking pot. Continually remove/spoon the grease from the sauce while cooking. Use one of the empty sauce cans for the grease. Stir sauce every hour or two to prevent burning to the bottom of pan.
Use thin spaghetti or angel hair – do not break into small pieces. About 2 lbs. will easily serve 8 people. Add a small amount of olive oil to water before boiling noodles.
We have found that letting people take a plate, gather their own noodles, and then take the amount of sauce and other ingredients as they see fit works best. For example, some people like meatballs but not sausage or some do not like mushrooms. They also can scoop the amount of sauce they personally like. Have Red Pepper flakes and Kraft Parmesan/Romano cheese on the table.
Serve with Texas Toast or Garlic Bread. Salad is optional but unnecessary in my opinion. Almost always serve with lit candles for proper ambiance. Red Wine is a requirement. Cold water works best as the drink of choice in addition to the wine.
I got the following hot/spicy recipe from an Italian guy named Vito Pasquale in 1986. Vito got the recipe from his mother who ironically was Croatian. I have worked on it ever since although the recipe is still probably 85% or 90% the same as when I got it from Vito.
Since I am an Engineer, whenever I have met another Italian woman (or man) who happens to make sauce, I ask them about their recipe. If they tell me something I have never heard before, I'll try it and if I like it, I'll incorporate it into the sauce. I have been working on it for 23 years. I have never had one child or adult tell me they did not like it. In fact, most come back for seconds so that tells me what they think of it. The recipe is designed so that you can tweak it to your own tastes. I "highly" recommend following it closely the first time you make it before deviating however. Let me know what you think via pm if you like and please I'll take any other suggestions you might have. The recipe can be easily doubled but you'll need a really big pot for that. Thanks and hopefully you will enjoy as much as I have:
Sauce Ingredients (single batch in a large cooking pot):
Olive Oil
Garlic Cloves (probably ½ bulb for single batch)
3 - 28 oz cans of Hunt’s Sauce (tried them all including Contadina and Hunt’s is required)
1 - 18 oz can Hunt’s Paste
2/3 can of Water from each Sauce can
3 cans of Water from the Paste can
Black Pepper (to taste see directions below)
½ tea spoon of crushed, cayenne Red Pepper
Red Pepper Flakes
½ cup Kraft Parmesan/Romano cheese
1 tablespoon Basil
1 tablespoon Oregano
2-3 Bay Leaves
1/3 Stick of Butter (optional)
2 Quarts Whole White Mushrooms (added to sauce after mixing is done)
1 Whole Green Pepper (optional)
1 Large Hot Yellow or White Onion
Sauce cooking instructions: (Note – never add salt or sugar to this recipe)
Crush about ½ bulb or about 3-4 cloves of garlic. Do not use powder. Coat bottom of cooking pot with Olive oil and turn large burner on to low heat. Brown garlic slightly in the oil and until a nice aroma is in the house. Note: I used to put garlic into sauce raw but got the idea for browning the garlic in oil from the movie the Godfather. It sweetens things up just a bit.
Add 3 cans of sauce and water to pot. Add Paste and water to sauce and stir thoroughly until paste is mixed into sauce. Blacken top of sauce lightly with black pepper. Stir and taste. This part is where you can tune the sauce to your own liking. Add little by little and taste. Be careful here as you cannot un-pepper the sauce! I typically blacken the top twice and stir.
Stir in the Basil, Oregano, Red Pepper, cheese and bay leaves. Note: I used to use fresh cheese here but found that sometimes sticks to the bottom of the pot. Use the grated kind from Kraft and gives the sauce a slightly salty flavor. Sprinkle the top of the sauce with the red pepper flakes. This adds texture and more hotness to the sauce. Mix all those ingredients well.
Add the stick of butter (optional) and let melt into sauce. Sounds weird I know but I got this tip from a guy on a plane. He said his mother always did it and it richens the sauce. I tried it and agreed with him.
Note – always place veggies in whole – never cut them up and place into sauce. I think this is why kids like my sauce as there are no little bits of onions or pepper floating around that they might not like.
Take old top layer off onion and put into sauce whole. I usually leave onion in for about 5-6 hours or until my taste buds tell me to take it out. Wash mushrooms and put them into sauce. Green pepper – Be very careful as this is a natural sweetener. Cut top and bottom off pepper and remove seeds. Place pepper into sauce whole and don’t leave in sauce for more than 1 (one) hour. Do not use other types of peppers like Red bell peppers or yellow peppers – these will make the sauce too sickening sweet. Do not use hot peppers like banana peppers as these tend to make the sauce taste sour. There are plenty of hot things already in the recipe.
Continue to cook sauce on very slow boil for 6-8 hours or more until you get the desired thickness. Once it begins to bubble, you might have to turn the heat down slightly. All you are looking for is a slow bubble. Stir every once in a while. Save some of your sauce cans to hold/discard grease that comes from the meatballs and sausage described below.
Meat Ingredients:
2 garlic cloves (no powder)
Kraft Parmesan/Romano cheese
Black Pepper
Oregano
¼ cup Olive Oil
½ cup Milk
Fresh Parsley
1 or 2 slices of fresh bread (no bread crumbs)
2 eggs
1.5 lbs Ground Beef
1.5 lbs Ground Pork
1.5 lbs Mild Italian Sausage (prefer homemade from a butcher if possible. Note have found that Hot Italian Sausage does not taste as good after it cooks)
Instructions for meatballs:
In a large mixing bowl, mix the beef and pork together with a fork. Note: used to use tri-mix (beef/pork/veal) but believe 50/50 beef/pork tastes better. Blacken the top of the meat with black pepper. Sprinkle Oregano lightly over the meat. Crush the two cloves of garlic over the top. Whiten the top with a nice sprinkle of cheese. Take a small handful of fresh parsley and chop it up, and sprinkle over meat. Add ¼ cup of olive oil – I usually just pour this amount. Add ½ cup of milk – again usually just guess this amount. Add the two eggs. Wash hands thoroughly before mixing.
Take a large baking pan (with two inch sides) (you might need two pans) and fill with about ¼ inch of water covering the bottom of pan(s). Mix ingredients above with hands and thoroughly mash it together so all the ingredients are spread evenly throughout. Take slice of bread and tear off little pieces and place into meat. Mix that together with hands. At this point, the meatballs should be mostly sticky and no longer gooey. If still too gooey, put some more little pieces of fresh bread in and mix. Generally, one slice of bread is more than enough. Note- bread crumbs make meatballs too dry – don’t use them. Pack meatballs with hands and place into pan with water. Cook meatballs for about 25 minutes at 350 degrees before adding to sauce.
Instructions for Sausage:
Cut sausage into 3 or 4 inch pieces. Coat bottom of a frying pan with olive oil and fry sausage on medium heat until slightly browned. This takes about 10 minutes tops. After browning, add sausage to sauce.
As sauce is cooking, grease will migrate to the top of the cooking pot. Continually remove/spoon the grease from the sauce while cooking. Use one of the empty sauce cans for the grease. Stir sauce every hour or two to prevent burning to the bottom of pan.
Use thin spaghetti or angel hair – do not break into small pieces. About 2 lbs. will easily serve 8 people. Add a small amount of olive oil to water before boiling noodles.
We have found that letting people take a plate, gather their own noodles, and then take the amount of sauce and other ingredients as they see fit works best. For example, some people like meatballs but not sausage or some do not like mushrooms. They also can scoop the amount of sauce they personally like. Have Red Pepper flakes and Kraft Parmesan/Romano cheese on the table.
Serve with Texas Toast or Garlic Bread. Salad is optional but unnecessary in my opinion. Almost always serve with lit candles for proper ambiance. Red Wine is a requirement. Cold water works best as the drink of choice in addition to the wine.
Can I come over to someone's house for dinner?
chicken, I need chicken recipes, something different..my son eats chicken and more chicken, he likes it grilled the best but it's boring.
This is a difficult household, husband eats no red meat and son eats it only once a week, chicken, fish, chicken, fish, that's what they want, the good pasta dishes are even frowned upon.
Very little from any can is tolerated here.
chicken, I need chicken recipes, something different..my son eats chicken and more chicken, he likes it grilled the best but it's boring.
This is a difficult household, husband eats no red meat and son eats it only once a week, chicken, fish, chicken, fish, that's what they want, the good pasta dishes are even frowned upon.
Very little from any can is tolerated here.
So when is the road trip to go watch Cleveland Dad's son play and try his sauce (gravy is for beef 
) and meatballs!!
) and meatballs!!
This is so easy that everyone probably knows it, but we take chicken breasts, marinate them in fresh rosemary, fresh garlic, olive oil, and a little salt and pepper, and then grill them or cook them in a grill pan. One thing you can do to make things different is take some sourdough bread (or your favorite kind of bread) and make croutons, coating them with rosemary, garlic and olive oil, then serve the chicken and croutons warm over chilled romaine lettuce with some homemade Caesar dressing. Yum, yum, yum.
Also, 2B and I made this Chicken Parmesan recipe the other day and it was fantastic.
We also made this one, and it was out of this world: Seasonal fish of the day with crabmeat, pecans, citrus, spinach, and brown butter
Also, 2B and I made this Chicken Parmesan recipe the other day and it was fantastic.
We also made this one, and it was out of this world: Seasonal fish of the day with crabmeat, pecans, citrus, spinach, and brown butter
Geez, I have never even heard of most of this stuff. I guess cajuns do live in their own little world.
quote:Originally posted by redsox8191:
So when is the road trip to go watch Cleveland Dad's son play and try his sauce (gravy is for beef
You are welcome anytime redsox8191
When we visited South Carolina this fall, we brought all the cooking utensils and made sauce for my son and many of his teammates. They loved it. I made a double batch and they froze the rest in plastic bags.
.
As an Italian, may I respectfully say "ewwwww" to
That is not cheese. It is "cheese".
And by the way, what you call sauce , we lovingly refer to it as gravy.
It you take the hat from this guy:
and put it on that guy: 
, the combination would have been almost a carbon copy of my dad.
As an Italian, may I respectfully say "ewwwww" to
.quote:Kraft Parmesan/Romano cheese
That is not cheese. It is "cheese".
And by the way, what you call sauce , we lovingly refer to it as gravy.
It you take the hat from this guy:
pb
ya can't beat good a gravy,rice ball's,gnocci's.
i can't read this thread anymore,i've put on 5 pounds reading.
ya can't beat good a gravy,rice ball's,gnocci's.
i can't read this thread anymore,i've put on 5 pounds reading.
.
You gained five pounds? While reading?
If your eyes are anything like mine 20dad you probably need a hefty pair of these to get your reading done...
...there's your five pounds!
quote:Originally posted by 20dad:
i can't read this thread anymore,i've put on 5 pounds reading.
You gained five pounds? While reading?
If your eyes are anything like mine 20dad you probably need a hefty pair of these to get your reading done...
...there's your five pounds!
quote:Originally posted by OLDSLUGGER8:quote:Originally posted by Sugi:
I'll put a few up if anybody is into "Hawaiian Style" cooking as well.
Don't forget some using this:
We call that "Hawaiian Steak" down here.Even McDonalds sells Spam in Hawaii.
quote:Originally posted by OLDSLUGGER8:
Beer optional
Just when I thought it was the perfect recipe.
This is a big fav in our house, mussels with marinara.
Use fresh mussels only, not frozen. As far as the sauce or "gravy" you all can make your own or use from jar and fix it up, however the secret is to cook the mussels right in the heated sauce, make sure you clean thoroughly, discard any that do not open. Throw in gobs of minced garlic for that special flavor. Add wine if you wish.
If mussels don't float your boat, try fresh clams.
Here is one for my friends up north that need warm soup on a cold day.
Lentil Barley serves 6-8
1 cup lentils
1/2 cup pearled or hulled barley
6 cups water or beef stock, broth or as in our case vegetable broth. I do half and half, 3c water, 3c broth.
1 onion chopped
2 whole carrots sliced
2 stalks celery (I usually do more veggies or
if you want anything else left over in fridge).
1/2 tsp oregano
1/2 tsp ground cummin
1/4 tsp black pepper
1/4 tsp red pepper flakes
salt to taste only
I use the instant barley and throw it in last few minutes of cooking.
Throw it all in a pot, boil and bring down to simmer for one hour until lentils are tender.
Now here's the trick, you can add left over chicken, beef, pork or hot dogs, saugage, etc. Today I threw in the turkey dogs.
With a salad becomes a whole meal.
For desert we will have Kraks Kobbler.
Use fresh mussels only, not frozen. As far as the sauce or "gravy" you all can make your own or use from jar and fix it up, however the secret is to cook the mussels right in the heated sauce, make sure you clean thoroughly, discard any that do not open. Throw in gobs of minced garlic for that special flavor. Add wine if you wish.
If mussels don't float your boat, try fresh clams.
Here is one for my friends up north that need warm soup on a cold day.
Lentil Barley serves 6-8
1 cup lentils
1/2 cup pearled or hulled barley
6 cups water or beef stock, broth or as in our case vegetable broth. I do half and half, 3c water, 3c broth.
1 onion chopped
2 whole carrots sliced
2 stalks celery (I usually do more veggies or
if you want anything else left over in fridge).
1/2 tsp oregano
1/2 tsp ground cummin
1/4 tsp black pepper
1/4 tsp red pepper flakes
salt to taste only
I use the instant barley and throw it in last few minutes of cooking.
Throw it all in a pot, boil and bring down to simmer for one hour until lentils are tender.
Now here's the trick, you can add left over chicken, beef, pork or hot dogs, saugage, etc. Today I threw in the turkey dogs.
With a salad becomes a whole meal.
For desert we will have Kraks Kobbler.
quote:Originally posted by play baseball:
Who's got a great recipe for kim-chee?
Cucumber Kim Chee recipe from a well known Korean Restaurant on the island.This is ONO!!
4# cucumber
2 tsblespoon salt
1 teaspoon fish sauce
1 teaspoon juice from salted baby shrimp(sold in bottles at asian makets)
1 teaspoon minced garlic
1/2 teaspoon minced garlic
2 tablespoons sugar
1 tablespoon chili pepper powder or ground fresh chili pepper.
Cut cucumbers is quarters lengthwise and cut into 1 1/2" lengths.Mix with salt and let sit for 30 minutes.Rinse and drain.Combine with remaining ingredients,mixing by hand.May be served immediately.
Hey, thanks! It sounds good!
I have a question, though....what do you do with the salted baby shrimp?
I have a question, though....what do you do with the salted baby shrimp?
play baseball:
Well you had to ask?
http://www.youtube.com/watch?v=UuY7x7Ni1tU&feature=related
EH
quote:Hey, thanks! It sounds good!
I have a question, though....what do you do with the salted baby shrimp?
Well you had to ask?
http://www.youtube.com/watch?v=UuY7x7Ni1tU&feature=related
EH
theEH--thanks! I knew you'd come through for me!
I've never bought/cooked with/ eaten bottled shrimp before, only fresh and frozen, so I didn't know. I don't think I've ever even SEEN jars of baby shrimp, at least I've never looked for them at the store.
That video clip gave me lots of suggestions! I may have to try them all! You have a standing invitation to come to my house for dinner!
I've never bought/cooked with/ eaten bottled shrimp before, only fresh and frozen, so I didn't know. I don't think I've ever even SEEN jars of baby shrimp, at least I've never looked for them at the store.
That video clip gave me lots of suggestions! I may have to try them all! You have a standing invitation to come to my house for dinner!
quote:Originally posted by Krakatoa:
"Blueberry Addie" (named after my daughter).
Need:
*two cans blueberry pie filling (apple/peach also work well).
*one box white cake mix
*one stick of butter
*larger size rectangular glass baking dish.
Lube the baking dish with PAM or something. Spread the pie filling evenly over the bottom of the dish.
Put the cake mix into a bowl and keep 'cutting' the butter in until it all looks kind of chunky. Before the next step, eat a bunch of it while no one's looking.
Put the cake+butter mixture (or what's left of it) on top of the pie filling and spread evenly.
I don't have the recipe here at work, but I think it's something like bake 20 minutes at 350, or until the cake mix on top looks golden - and the filling may be bubbling thru here and there.
Serve warm if possible, and of course it's extra good with some ice cream on the side!
Easy, fast, and mighty tasty.
Krak,
I do basically the same thing except I'm a chocoholic. I make a graham cracker crust with chocolate cookies, put down two cans of cherries, then the chocolate cake mix.
Maybe that's why I weigh in at..... Let's just say big boned with a bit of fun.
quote:Originally posted by play baseball:
Hey, thanks! It sounds good!
I have a question, though....what do you do with the salted baby shrimp?
Well I'd use the juice for the Kim Chee and probally use the shrimp for "Fried Rice".I kind of like EH's suggestion though.
Alot of dishes made here in Hawaii is a mixture of alot of different cultures.The bottled baby shrimp is found in the Aisin section of our grogery stores.I found another recipe for a Won Bok Kim Chee but can't vouch for how good that one is.It doesn't use the shrimp but does use fish sauce or Patis(Philipino).