Recipes

[Raymond S]

As requested, here is the recipe for:

Chicken and Sausage Jambalaya

2 1/2 lbs. of smoked sausage (sliced)
1 whole chicken
2 med onions (chopped)
2 green bellpeppers (chopped)
1 bundle of green onions (chopped)
1 tablespoon of vegetable oil
4 cups of rice

Boil chicken until done (30 minutes)
Remove skin and bones
Save chicken stock
Saute onions and bellpeppers until soft, add sausage, cook for 10 minutes
Add chicken and 1 cup of stock and cook for 10 minutes
Add green onions and the rest of the chicken stock and the rice
Add enough water for it to be 1 inch above chicken, sausage and rice
Reduce heat, cover, and cook until all liquid is gone
Stir and let sit for 10 minutes before serving

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[Hamilton]

Thank you kindly my friend :D

[tileguytodd]

Chicken Northland

Go dig Chicken out of snowbank
Hang by feet and thaw slowly in front of fire

Pluck chicken
add salt and pepper

Roast chicken 15 min per #
add more salt and pepper

Return leftovers to snowbank(makes an excellent sunday lunch while ice fishing) :D

[Hamilton]

Im not the cook round here ray although i can make a decent steak.
Ill have to get the chef to rattle off some good recipes while i recite em
to the keyboard :)

[LadyGodiva]

Todd, did you have to go and spoil things? :bang:

I was expecting a good recipe thread. Should have known that you guys only know how to 'cook up' grout and thinset :uhh:

[jdm]

What did Todd spoil?

Compared to 4 AM microwaved convenience store burritos served with a side of thinset, Chicken Northland is a real treat!

[flatfloor]

You guys have no idea what you started. Wait until Sonnie finds this thread. :D

[tileguytodd]

OK Eli, Just for you,an old favorite that once you try will quickly become a new favorite for you. ;)

Turkey or chicken stock 2 1/2 - 3 quarts
cut up turkey or chicken
3 cups cooked wild rice (the good stuff,non cultivated,hand picked)
3 celery stalks diced
3 carrot diced
1 Lg onion diced
1 Pint Heavy whipping cream
butter
salt (to taste)
pepper (to taste)
a good white wine(small amount to taste)

melt 3/4 cup butter and add celery carrot and onion.saute till tender/crisp
add flour to this to make the whole mess into a heavy paste.add turkey or chicken stock (add water if needed to bring concoction to a thin to medium creamy look.add wild rice and meat . simmer for 20 minutes.Add a small splash of wine (not much)and stir in for a minute or 2.
Finally, add Heavy whipping cream.heat through and serve immediatly.

Now thats soup to die for!!
If you are watching your calories,it will take a while to watch these.
This is a Meal ,not a first course LOL :)

[flatfloor]

There he goes with the wild rice. :rolleyes: .................:D

[tileguytodd]

Its the Other White Meat

Pan Fried Walleye Fillets
6 walleye fillets(preferably from a 1.25 to 1.5 # fish
Butter flavored crisco
Shore Lunch (or fry magic)
Flour
2 eggs
Spice Classics(or spice trend) Lemon pepper seasoning(schillings brand is bad)
melt butter flavored crisco(enough to equal 1/4" in bottom of cast Iron skillet)
over medium high heat(about 6 on an electric range)
Let the crisco get Hot!!
Meanwhile, beat the eggs and blend the shore lunch(or fry magic) and flour 50/50.Add a tablespoon of lemon pepper to this mix.
Roll the fillets in the beaten egg and then into the flour mixture to lightly coat.Place in hot oil immediatly.repeat until all fillets are frying cook aprox 4 minutes per side or until a nice golden brown.Sprinkle with additional lemon pepper.
Serve with fresh lemon wedges
Toasted Sourdough bread w/Cream cheese
Homestyle Baked beans with brown sugar added and
Fried potatoes with chopped onions and green peppers added to them for the last few minutes of frying.

Enjoy this Classic Minnesota guides Shore Lunch!!

[jdm]

Todd --

For those of us who live outside of snowbanks, what is Shore Lunch (or Fry Magic)?

[Sonnie Layne]

Jim,

I just found it.

Todd's full of recipes that are to die for. They'll certainly kill you ;) I'm still waitin' for my 50 lb sack of that famed "eild rice". Didn't think we had rice north of Alexandria, LA. :D)

Youse gize in LonGiasland have that long grained rice, eh? Sorry, I'm up way too late and my humour has become over-extracted. Been stripping wallpaper for the last five days and the steam's gotten the best of me, if there ever was a thing.

peace to all, and a happy St Patty's day. Bill,,, tip a pint my way, will ya? Streets around SMU are nuts right now, seems every law student in Dallas has lost their sense of common sense, as if they ever had any to lose. Spring break and St. Patty just don't jive with BMW's and Porches.

[tileguytodd]

For those of us who live outside of snowbanks, what is Shore Lunch (or Fry Magic)?

Seasoned coatings(or breadings) these are both good ones and while shore lunch is likely not available nation wide,Fry magic i believe is.
It can be found in the shake and bake isle :D

Cutting these with flour is necessary for a delicately flavored fish like walleye,crappie,bluegill etc.It also makes this a very light coating rather than a heavy breaded type fish.
Beer batter is good on fish like smelt or even once in a while on Deboned Northern Pike or bass.
I would only do this to the walleye,crappie etc when i have lots of people and few fillets.Beer batter is a stretcher, a good one but a stretcher nonetheless
Now for the trout fisherman,I take another approach depending on species.I'll save that for another day,but to wet your appetite,there is Wild Rice involved Jim!!! :D

[flatfloor]

I have a great recipe for stuffed wild rice. Send me two UPC codes from unopened cans of Alpo and I'll send it. :D

[LadyGodiva]

Just in case you want the wife to leave you alone tonight, go try this dip. The garlic is sure to keep her away :D

* 4 cloves garlic
* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 1 (14 ounce) can artichoke hearts, drained and chopped
* 1 (10 ounce) container Alfredo-style pasta sauce
* 1 cup shredded mozzarella cheese
* 1/3 cup grated fresh Parmesan cheese
* 1/2 (8 ounce) package cream cheese, softened

Preheat oven to 350 degrees F (175 degrees C). Place garlic in a small baking dish. Bake in preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins. In an 8x8 inch baking dish, spread roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese. Cover and bake in preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

[tileguytodd]

I'm still waitin' for my 50 lb sack of that famed "eild rice"

You'll be waiting along time Sonnie,
Thats 4-500.00 worth of the Good stuff.(true wild not cultivated and hand picked)
Pretty cheap, considering if you can imagine, hand picking while sitting in a canoe individual grains of rice how long it would take you to get a cup full let alone a pound!! :D
I like Wild Rice alot but 8-10#'s a year is all I can Afford ;)


So Eli, how'd I do ?? Have i redeemed myself?? ;)

[jjwq8]

Spinach Eli?
That is cruel and unusual!

[Sonnie Layne]

Lady God .... don't you love that twist? Sounds very delicioso. I won't change a thing, first time, but being a kitchen destroyer I will have to experiment. Also, I don't use packaged stuff, so it'll take a while. That's alright with me. I usually devote at least one day a week to cooking for my honey and myself. It's an underated way of preening I think.

Todd, you always da man. That rice soup thingy sounded jam up. I intend to try that, too. Let's see, this is Tuesday, maybe by Saturday I'll have the pay to buy your really wild rice, and yes, it is available here special order. Again, I'll do it your way, then try variables like any real cook would.

Y'all get my recipe for truly French French Onion Soup? You'll die, but you won't get fat first. It's peasant food, which is what I like, but some of the best I've ever had.

I've had to lay off poultry of late. Seems there's something in my digestive system that can't handle it any longer. Go figure, and I'm extremely careful with handling and temps. It's not the end of the world. Plenty of things to pick from in this country abundant in choices of food. If I could just find a local fish monger who imports fresh crustaceans from Oz... Or I could easily go back vegetarian.

Good to chat again, wish I could check in every day. Seems as the days get longer, the time gets shorter. HEY! There's a song in there somewhere!! :)

for all of you, peace
Sonnie

[Arn]

1/4 C melted butter
1 clove garlic
1/4 C ketchup
1/4 C soy sauce
2 T mustard
dash worscestishire sauce
dash pepper
1 T lemon juice

~ combine + heat but do not boil.
1/2 on salmon before baking, 1/2 after.


Even people who dont like fish like this one!

[tileguytodd]

Arn, that one I will try.
I really like a good Salmon steak and THIS Friday is salmon steak day for me :)

[tileguytodd]

BEAN DIP (simple easy and fattening enough to taste good :D )

1 can of refried beans(No Lite!!!all the fat twice the calories ;) )
8 ozs Sour cream
8 oz Pace medium salsa.(we use our homemade which is similar to pace)
Mix everything together thoroughly,Chill for 3-4 hours in fridge.
Serve with your favorite finger food,tortilla chips etc.

Niki will make a meal out of this one :D

[Sonnie Layne]

Arn, deliguisisoso (look it up) :)

Todd, sounds bad bean dip... soon as I can come off my no carb thing (not long now) I'll be cookin' her up!!! No prob I guess with cookin' up your own beans???

[LadyGodiva]

Jeremy, if Spinach was good enough for Popeye then it's good enough for me :D

Todd we're having Salmon in dill sauce today, but next week I'll try that Salmon sauce, it sure sounds yummmmyyyyyyyy.


Here's a bean/salsa for you beenie eating guys. Be sure to take Beeno or you'll end up sleeping in the dog house :D



Black Bean Salsa


1/3 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1/4 cup chopped cucumber
1/4 cup diced plum tomato
2 tablespoons chopped celery
2 tablespoons chopped seeded jalapeño pepper
1 tablespoon chopped fresh basil
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh lime juice
1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon black pepper
3 garlic cloves, minced
2 (15-ounce) cans black beans, rinsed and drained

Combine all ingredients in a medium bowl; stir well. Cover and chill 2 hours.

[tileguytodd]

Hold on to the Bar and let her Rip............................:D

This is a working mans forum Eli, we are not going to let a little thing like Gas even slow us down.
The wife however doesnt find it amusing when you let one go and yank the covers over her head :rofl:

[bbcamp]

The wife however doesnt find it amusing when you let one go and yank the covers over her head :rofl:


Another nugget from Todd's "101 Secrets to a Happy Marriage," (now available in paperback).

[Shaughnn]

This is a simple little thing my wife and I toss together. It's quick and tasty.
Fresh spinich, de-stemed, rinsed and drained (I don't think this would work with frozen)
bacon, diced to about 1/4" (lean is better if you can find it. thick-cut is best) :D
kosher salt ( larger grain gives better texture and is less overpowering than table salt)
red pepper flakes (optional)

Sweat the bacon over medium-high heat in a very large skillet until it's "done" (everybody's tastes are different here). Leave drippings and bacon in pan.
Add just a pinch of pepper flakes, if disired. Stir into drippings to release "heat"
With tongs, heap spinich into skillet and use tongs to toss lightly in pan to coat leaves and prevent from burning. Folding onto itself is the easiest method for me.
Add just a pinch of kosher salt, and continue to toss.
Spinich will reduce in volume dramatically. The goal is for "wilted" and not "cooked". You want the spinich to be warm but retain some "toothiness".
Remove from heat and serve immediately with tongs. The spinich will release quite a bit of moisture during cooking so tong-ing everyting onto a warm plate before serving will help to drain it and prevent puddles.
Shaughnn
We like this next to couscous, pilaf, rice or mashed potatos. It compliments thos starches really well. Throw a pork chop or some bar-b-qued chicken along side and you've got one helluva happy meal. A Sauvignon Blanc is sweet enough to balance everything without being overpowering. Chardonnays may be too sweet here. :D
Mangia!,
Shaughnn

[Arn]

1 T Olive oil
1 T sweetened rice vinegar
dash salt
dash pepper
dash suger
as much pressed garlic as you can stand. couple of cloves will do though.

[tileguytodd]

KFC COLESLAW
8 cups very finely chopped cabbage(1 head)
1/4 cup shredded and chopped carrot(1 medium)
1/2 cup granulated sugar
1/2 tsp Salt
1/8 tsp peppr
1/4 cup milk
1/2 cup Mayonnaise(real thing)
1/4cup buttermilk
1 1/4 tbsp white vinegar
2 1/4 tbsp lemon juice

Chop cabbage and carrot into very small pieces.this is very important as it releases the juice of the cabbage into the blend.
combine sugar,salt,pepper,milk,mayo,buttermilk,vinegar,lemon juice and beat until smooth.
Add cabbage and carrot and mix well.
Cover and refridgerate for 4 hours as an absolute minimum.this is very important as it allows the cabbage juice to blend with the mix.
Overnight is even better ;)

If ya'll like KFC's coleslaw, you wont find anything closer without buying it from them :D

[Davestone]

Any recipes for noisy early morning Cockatiel..or belligerant Iguana? :D

[flatfloor]

Take 1 cockatiel insert in iguana enclosure cover with dense blanket for 2 days remove survivor and insert in tightly sealed plastic bag shake bag vigourosly until no internal movement can be discerned. Discard according to local EPA regulations.

[flatfloor]

OK you Texans, is there a recipe for barbequeing a brisket in a gas barbeque?

[Rob Z]

Raymond,

I haven't had a chance to make your jambalya recipe yet, but I stopped by Forum member Billy's house last night on the way home from work and had the rare treat of red beans and rice AND jambalya made by Billy and his wife Ann. Billy and Ann are from New Orleans, and you'll be glad to know that we dumped plenty of hot sauce over everything. :)

In honor of JB, we drank plenty of cold Coronas. :D

[Shaughnn]

I've got a buffalo loin that I want to put into ma belly. Anyone have a recipe for Osso Buco that they wouldn't mind sharing?
Shaughnn

[Raymond S]

Now, that's what I'm talking about! Did you eat lots and lots?

[Stoneguy]

2 shots of Cuarvo Gold ( or Two Fingers), 1 shot Grande Marnier, 2 limes, some ice & a blender. A little salt for the rim.

Repeat 3 times

Forget about the food left burning on the stove / grill

Dang, I hate it when that happens.

:bang: :bang:

[tileguytodd]

Jim, when i was down in Houston area(Rosenburg) Back in 82 we had a Brisket for the 4th of july party.It was done with Texas Sop and marinated in the sop for 24 hours before grilling.It was done on a weber but i see no reason it couldnt be done on a gas stove.A 2 burner with 1 shut down would be best or you will be watching it very closely.
Here is what I recall as being the recipe that was used for the marinade.
Prepare Briskit
(brisket should have shallow slices made diagonally across top and bottom and a spice mix rubbed in.do this before gathering sop ingrediants so that this sits for 1 hour minimum)
SOP
1 onion chopped
1 greenpepper chopped
Saute these in margarin until onion is near translucent.Add to this 1 can of flat beer , 1/4 cup worchestershire(Lea & Perrins)and one bottle of wishbone italian dressing(not creamy,the vinegar/oil type).heat through.
Let cool somewhat and pour over prepared brisket.Marinate 8-12 hours and then turn brisket over.Marinate another 1/2 day or until 24 hours minimum has been met.

When cooking,use low heat,indirect if possible.
remove brisket from marinade reserving marinade in a bowl.You will need this to Sop the brisket as its cooking with a Sop Mop every 15-20 minutes.
turn meat and sop.Turn meat each time you open grill.turn and then sop with marinade.
Time to cook will be dependant on Brisket size.
we had a brisket that was around 8-10 #'s
It was cooked very slowly for about 4 1/2 hours.

I knew them texans knew a thing or 2 about BBQ, i didnt know they knew so much.That was the best brisket i ever ate and very near the best anything off a grill ive ever had.
Finding a Sop mop outside of Texas may be difficult.
It looks like a miniature little rag mop(kitchen utinsel sized) :D

[flatfloor]

Thanks Todd, we're going to give that a try. :D

Two questions thoough, are you saying only light one burner and put the brisket on the flameless side??

Second how do you get a beer to go flat? ;)

[tileguytodd]

are you saying only light one burner and put the brisket on the flameless side??
Yes,you can throw it over direct heat if you feel the need the last 20 minutes or so.

Second how do you get a beer to go flat?

Mix up 2 pitchers of your favorite scotch and mix or just pour 1 bottle of scotch into a pitcher with some ice.
Now,take a good stiff drink and open a bottle of beer.pour the bottle into a small bowl.grab your pitcher of scotch and go sit out on the deck.Next morning when you wake up to start making your marinade,you'll wonder how the hell that beer got into the bowl and who let the air out of it :D

[flatfloor]

Sounds like a plan. :)