Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

No, not a bisque at all.There was still a lot of corn kernels (2-1 solid vs. puree) and not all that much half and half based on the overall quantity of the other ingredients.It was still a dish with a ton of texture, but it had that silkiness from the puree. Hope that helps.





I went to a local eating joint yesterday and the cook there gave me a leg of deer meat. He couldn't keep it in the store cooler because of laws regarding non FDA rated meat. Now, all I have to do is figure out how to cook the thing.





Brazing would the way to go with that meat Gator.Rub it with olive oil, then season it generously with salt and pepper. Sear it first on high heat, in a dutch oven if you have one. Add a diced carrot, a diced celery stalk and a diced onion and cook until just turning soft (5 minutes). This would also be the time to add herbs or minced garlic, if you desire.Deglaze with 2 cups of red wine. Reduce the wine to wait until the alcohol burns off (10 minutes or so) and add beef broth or stock to cover the meat. NOTE: If you don't have the dutch oven, use a cast iron skillet (or any skillet, really) and simply transfer it into a foil pan or other deep vessel after the wine is reduced.Cover and let it cook at 325 for 3-4 hours or until fork tender.





a deer leg????I'd bone it out and grind it with some beef tallow.  Guessing deer near Atlanta don't eat much corn...





They nibble on rock and red clay





They eat peaches and listen to the Allman Brothers.





If it's too bulky for a pot, you could try to wrap it really tightly in foil and put in some beer n garlic n onion and then bake until tender.  That's my standard braising trinity, though I haven't tried it on Georgia deer leg.





You wouldn't sear it first?





I would if it fit in a pot.





847badgerfan wrote: Brazing would the way to go with that meat Gator.Rub it with olive oil, then season it generously with salt and pepper. Sear it first on high heat, in a dutch oven if you have one. Add a diced carrot, a diced celery stalk and a diced onion and cook until just turning soft (5 minutes). This would also be the time to add herbs or minced garlic, if you desire.Deglaze with 2 cups of red wine. Reduce the wine to wait until the alcohol burns off (10 minutes or so) and add beef broth or stock to cover the meat. NOTE: If you don't have the dutch oven, use a cast iron skillet (or any skillet, really) and simply transfer it into a foil pan or other deep vessel after the wine is reduced.Cover and let it cook at 325 for 3-4 hours or until fork tender.Thanks for the advice. I'll do just what you suggest and let you know the outcome.





Gatorama2 wrote: 847badgerfan wrote: Brazing would the way to go with that meat Gator.Rub it with olive oil, then season it generously with salt and pepper. Sear it first on high heat, in a dutch oven if you have one. Add a diced carrot, a diced celery stalk and a diced onion and cook until just turning soft (5 minutes). This would also be the time to add herbs or minced garlic, if you desire.Deglaze with 2 cups of red wine. Reduce the wine to wait until the alcohol burns off (10 minutes or so) and add beef broth or stock to cover the meat. NOTE: If you don't have the dutch oven, use a cast iron skillet (or any skillet, really) and simply transfer it into a foil pan or other deep vessel after the wine is reduced.Cover and let it cook at 325 for 3-4 hours or until fork tender.Thanks for the advice. I'll do just what you suggest and let you know the outcome.Well...?





hope he didn't expect too much





I don't really like deer meat, as I don't like any gamey meat, but I'm curious as to how it worked out.





I did just what Badgerfan suggested and it turned out to be delicious. Much more tender that I suspected and not too gamey either.





Here's a chicken dish I concocted last night. It was fantastic so I'm sharing.Boneless/skinless chicken breasts, pounded to about 1/4 inch thickFlour1 beaten eggMilk2 TB CapersFresh lemon juiceFresh garlic, 4 clovesOlive oil1 TB unsalted butter2 cups chicken stock/brothPound the chicken, and if very thick slice them to make things a little easier. Combine the egg with about a 1/4 cup of milk and add salt and pepper. Add salt and pepper to the flour. Coat the chicken with flour, and shake the eccess off. Dip into the egg mixture and then back into the flour mixture. Heat a skillet with the oil and butter to almost smoking and add the chicken. Cook about 3 minutes per side to brown and remove. Mince the capers and garlic and add to the pan. Cook until almost brown and add the stock. Reduce by half. Add the chicken back to the pan and cook through, basting the entire time with the sauce. At the last minute, add the fresh lemon juice over the chicken and serve.I like to serve this with roasted potato wedges, cooked in the oven with a little bit of olive oil and salt and pepper. I also like to add a little sauce to the potatoes. A little steamed and buttered broccoli on the side and you're rocking with a great meal.





BuckeyeCMO wrote: BUCKEYECMO's ITALIAN SAUSAGE AND PEPPERS2lbs hot Italian sausage2 large red peppers2 large yellow peppers1 large onion4 cloves garlic2 tablespoons tomato paste28oz can of chopped tomatoes1/2cup of marsala cooking wine1tsp. of oreganofresh basil1/2tsp. of red pepper flakessalt and pepper2 tablespoons of olive oilI cut up all of the vegetables the night before, so as to eliminate as much prep work as possible. This recipe really only is convenient if you have a large grill.I cook the sausage on the grill just like anything else, and then set it aside and cut it into bite size pieces. Take the peppers, onions and garlic which should already be cut from the night before and wrap it all in aluminum foil with the olive oil, salt and pepper. Cook the veggies on the grill until all are almost done.Add the sausage, the peppers/onions mixture and all of the remaining ingredients to a larger pot and let simmer on the grill until the sauce thickens and the flavors mix together. Serve either on hoagie buns or as a side......Bump





Thanks dood. Try my chicken dish above. Let me know.Also...You need to add to this thread. Slacker.





Made this last nightChicken and DumplingsChicken, cut up into bite size piecesVeggies of your choice, uncooked, or 2 bags of frozen veggie medley2 can Cream of Chicken soupenough water to coverPut in a crock pot on high for 5 1/2 hours.Take a can of refridgerated rolls and divide each roll into thirds.  Add to crock pot and cook for an additional 30 minutes.Couldn't have been easier.





speaking of crock pots.........I browned a hormone free beef rump roast and put it in the crock pot this morning.  Along with carrots, taters, onions, and garlic cloves.smells wonderful!





 roaddawg2 wrote: Had this at the Illini/Ohio St game, they were very very good so I would recommend trying them.  You can adjust the mixture to suit your taste, as I often do not follow the exact recipe.2/3 C(cup) finely chopped green onions1/2 C whiskey   (I used Gentelman Jack just because it was the 1st bottle in the cabinet I grabbed)1/4 C dry bread crumbs2 Tablespoons Worcestershire Sauce2 Tablespoons melted butter2 cloves minced garlic1/2 teaspoon seasoned salt OR garlic salt   (I used garlic salt)1/4 teaspoon crushed red pepper1/4 teaspoon ground black pepper1 pound ground beef     (I subbed Bison Burger)1 pound ground pork Chedder Whiskey Filling: Take 2 cups of shredded cheddar cheese, 1/3 cup finely chopped green onions, 2 tablespoons                                  Whiskey, 1 1/2 teaspoons Worcestershire sauce and 2 cloves of minced garlic and mix in a                                        food processor until smooth or nearly so, it will be about like a paste.   (SAVE ALL THE FILLING)1/2 Cup BBQ sauce  (I used Sweet Baby Ray's)Lettuce, Red Onions and Tomato's sliced for garnish on Jumbo Buns (I toasted mine when I was cooking)DAY BEFORE:Mix the green onions, whiskey, bread crumbs, worcestershire sauce, butter, garlic. seasoned salt, red pepper and black pepper in a bowl.  Add in the BURGER and PORK and mix well.  Patty the mixture out to make an even amount of patties that are about 1/2 inch thick (I have a hamburger patty press, but if you are using your hands the mix should make about 12-14 patties).  Place 1 tablespoon of the whiskey filling one center of half the patties.  Keep the remaining filling in a storage container to be used when you grill the burgers.  Take the other patties and cover each patty that has filling and pinch the two together to form one nice sized burger-don't worry they will shrink some during the cooking, but you should have a hefty patty to start out with, about 3/4 inches thick.Put the burgers in a storage container with wax paper between each row/level to keep them from sticking and refrig overnite.  Transport to the tailgate site in a cooler with ice.  Remove them from the ice/cooler about 15 minutes before grilling (IF doing this in HOT weather, maybe 5-9 minutes before throwing on the grill.).Grill the burgers when ready, give a little extra time than you may used too since they are pretty thick and sometimes the tailgates grills are not as hot as home grills.  After you flip the burgers (I sear my burgers by pressing down on the top with the spatula) place 1 tablespoon of the remaining whiskey filling on top of the cooked side of the burger.  The filling will be oozing out of the burger, but don't worry, the topping will more than make up for whatever leaks out.  IF you have the grill space you can toast the burger buns as well.Swab the bottom of the burger bun with BBQ sauce, place the burger on top and garnish with your lettuce, red onions, and whatever else you what to top it with, cover with the crown of the bun and ENJOY! !! !I was able to get some nice sweet corn to grill; we also had macaroni salad, potato salad, and chips.   I know it sounds like a lot of work, but really it is not.  The pre-prep makes this very easy on game day.  The corn was not hard to cook either.  We used one coleman grill (standard equip for tailgate) and had no troubles.  Just adjust your cooking times for the burger thickness. I know it the "off season" and here in Indiana the weather is uh, ummmmm, oddd, so the mind starts to think, and mine said the other day "self, I wonder how that Whiskey Burger recipe would taste as a meatloaf?".   Come to find out it tastes pretty damn good!    I called my younger brother, who is Michigan Fan, and sister-in-law, who is a Notre Dame fan, up and invited them over for the experiment along with my wife who is Wisconsin grad.  I mixed it up, baked it for about an hour and served with the traditional "meatloaf" sides-biscuts, mashed potatoes, and corn.  We paired it with a red wine and glasses of ice water.   Everyone enjoyed it very much.The only change I made was:  I diced the red onions and tomato up and added it to the center of the loaf with about 2/3 of the whiskey cheese filling.  I added a little more bread crumbs to make sure it stayed together and spread the remaining 1/3 of the cheese mixture on top of the loaf for the last 15 minutes of baking(which I did at 350 for about an hour).   P.S.As a precaution, in the event it did not turn out well, and to assure that Buckeye Nation continues to grow strong, I served my four year old son hot dog and the sides!





nothing wrong with a good hot dog!





I fried beef hot dogs in beef fat yesterday and it was AWESOME!!!





This is a flank steak I made, so I'm sharing.1 flank steak1 sweet onion, sliced thinn1 jalapeno pepper, finely chopped1 red bell pepper, sliced thin4 cloves of garlic, finely chopped1 cup of mushrooms, sliced thin1 TB chipotle puree (or chipotle salsa would work)1/2 up of blue cheese crumbles3 TB sugarolive oilsalt and pepperRub the steak with a little oil, and liberally salt and pepper. Set aside and let it come to room temperature. Heat the grill to high heat.In a sautee pan, add a little oil and the onions and red pepper. Season with salt and pepper. Bring to a high heat, then reduce and add the sugar to carmelize. When half way, add the jalepeno and garlic. Continue to sautee and add the mushrooms and puree with about 5 minutes left. You may need to add a little more oil or even water at this time. Reduce the heat, add the blue cheese and let cook until the mushrooms are done.Put the steak on the grill and cook to medium-rare - about 6 minutes per side. Remove the steak and let it rest for a few minutes on the cutting board covered with foil.Thinly slice the steak on the bias and add to the sautee pan. Stir to combine and heat through. Add a little more blue cheese at this time, if desired.Serve with potatoes or rice and a nice veggie like asparagus.





I was just thinking that the above recipe could be served in a flour tortilla as well. That might be really excellent.





flour tortilla and a frosted mug of Budweiser!





there are already carbs in the tortilla ya don't need rice to boot





 MaximumSam wrote: I fried beef hot dogs in beef fat yesterday and it was AWESOME!!! yum





MrNubbz wrote: there are already carbs in the tortilla ya don't need rice to bootIt's an either/or thing Mr. N.

Meatballs1 LB ground beef (85%)1 LB ground pork (80%)1 cup bread crumbs1 cup grated parmesan cheese1 egg1 TB oregano1 TB basil1 TB onion powder1 TB garlic powber1 TB parsley flakes1/2 cup milksalt and pepperPreheat the oven to 450F.Beat the egg and milk, then add the spices and the cheese and bread crumbs and combine so it is consistent. Add the meat and hand mix to fully combine.Form the mixture into 1.5" balls and place on a baking sheet lined with parchment paper. Leave a little room in between the balls so that air can flow. Bake for 15 minutes and turn. Bake for 15 minutes more and remove from the oven to rest.Braise the meatballs in 1/2 marinara and 1/2 beef broth for 3 hours in a sauce pan on low heat.Marinara recipe to follow...





I made a crabmeat croissant for dinner today, with vinegar potatoes. I'll get those recipes up tomorrow, along with the veal from last night.AMAZING.





wish I lived 8 hours closer





Hey any of you guys have marinade suggestions that you've tried for Pork Loin.Got a good price on a couple of 'em and like to try this week





I like to use sage with pork. It's a great pairing.How are you going to cook it?





grilling,previously Ive had the loins vacuum sealed in a marinade and they turned out great.I have marinade recipes just thought I'd ask for one already sampled.The loin is a little over 21/2lbs





Is it the loin, or the tenderloin?





Been off with elbow surgery if I went into work I'd have less to do,Anyhoo TENDERLOIN.Thanx





Try the one I posted a while back, marinating in the chipotle and adobo puree along with some apple cider vinegar and canola oil.Go with a can of the chipotles and puree them. Add 1/2 cup each of the vinegar and the oil, as well as salt and pepper. Let it go overnight if possible.If you want, finish it with the apple juice reduction I posted, or just some apple sauce mixed with some roasted diced jalepeno and shallot to warm.Pair with roasted or grilled sweet potato planks.





Will do,ever try this a friend sent me this said he got it off the web.Said it was lip smackin'Brine the tenderloins In a medium bowl, mix 1/4 C Kosher salt and 1/4C sugar with 1 pint cool water until dissolved(for every tenderloin). Trim the tenderloins of excess fat and silverskin and submerge them in the brine; let stand about 45 minutes. Remove the pork from the brine, rinse thoroughly, and pat dry.





I've done brining quite a bit, but I let that go overnight as well.I also like to add toasted spices, like allspice berries, juniper berries, cloves, etc. They add a nice dimension to the brine. Brown sugar instead of regular and some cidar vinegar (a TB or 2) also works nicely.Cut back the salt a bit and you can easily go overnight on brining - especially with whole roasts and such.





Badge you said marinade overnite if possible.I'll makeit in the morning and let sit til around 5 PM-should do it.Is that chipolte puree recipe in this thread?





Veal Picatta1 LB veal cutlets, pounded to about 1/8" thickFloursalt and pepper2 eggs, beaten with a little milkOlive oil2 TB unsalted butter1.5 TB capersJuice of 2 lemons1 cup dry white wineSeason the floour and dredge the veal in the flour, covering uniformly and shaking off the excess. Preheat a sautee pan to medium heat and lightly coat the bottom with olive oil, adding more oil throughout the process as needed to cook all the veal. Pass the veal through the egg wash and then straight into the pan. Sautee for roughly 2 minutes per side, so the veal browns and cooks through. place on a plate with paper towel to drain and keep warm. Deglaze the pan with the wine and reduce by half. Add the butter, the lemon juice and the caper and whisk to thicken. Return the veal to the pan and coat with the sauce. Serve over mashed potatoes and add a little more sauce and fresh parsley to the place, alongside some roasted carrots and/or asparagus.





Well Badge pureed' the chipolte's.Used Apple cider & white vinegar with the oil and sprinkled some sage in there.Prolly pull it out of the marinade & grill around 6 PM





Good. don't forget the sauce though. Very important.





 847badgerfan wrote: Veal Picatta1 LB veal cutlets, pounded to about 1/8" thickFloursalt and pepper2 eggs, beaten with a little milkOlive oil2 TB unsalted butter1.5 TB capersJuice of 2 lemons1 cup dry white wineSeason the floour and dredge the veal in the flour, covering uniformly and shaking off the excess. Preheat a sautee pan to medium heat and lightly coat the bottom with olive oil, adding more oil throughout the process as needed to cook all the veal. Pass the veal through the egg wash and then straight into the pan. Sautee for roughly 2 minutes per side, so the veal browns and cooks through. place on a plate with paper towel to drain and keep warm. Deglaze the pan with the wine and reduce by half. Add the butter, the lemon juice and the caper and whisk to thicken. Return the veal to the pan and coat with the sauce. Serve over mashed potatoes and add a little more sauce and fresh parsley to the place, alongside some roasted carrots and/or asparagus. I make this as well, I enjoy it very much, my wife, not so much.  He has this phobia about Veal.





Any good Tuna Steak recipes from the CFN Kitchenmates?





Ahi?If it's fresh enough you need not do much. Slice it thinly and serve it with some traditional Japanese condiments in its raw state.If it was frozen, make sure it's thawed and lightly spray it with cooking spray. Then sprinkle it with black and white sesame seeds to cover it. Sear it on high heat in a cast iron skillet or other heavy pan, about a minute per side maximum. You want it to be warm, but raw inside still.Slice it thin, arrange it on a plate nicely, and place some pickled ginger, wasabe and soy sauce on the side.





 847badgerfan wrote: Ahi?If it's fresh enough you need not do much. Slice it thinly and serve it with some traditional Japanese condiments in its raw state.If it was frozen, make sure it's thawed and lightly spray it with cooking spray. Then sprinkle it with black and white sesame seeds to cover it. Sear it on high heat in a cast iron skillet or other heavy pan, about a minute per side maximum. You want it to be warm, but raw inside still.Slice it thin, arrange it on a plate nicely, and place some pickled ginger, wasabe and soy sauce on the side. I lightly coated it with olive oil, salt, and pepper, and broiled it about 6 min on one side and about 3 on the other.  May have been a tad over done for some, but I do not like it rare, more medium rare.  I made a cucumber sauce with finely diced cucs, lemon juice, dill weed, pepper/salt and sour cream.  Not too bad, rather plain, but enjoyable.





Broke down and bought a little smoker - I had been smoking things using a combo of starting on the grill and finishing in the oven, but that requires a lot of work and I just want to watch basketball and drink beer.  Any tips, smoker people?





I just bought some ahi that was caught 3 hours ago.Hanalei is a good place to be for that. I'm gonna lightly grill it and serve with the ginger, wasabe and soy trilogy.Mmmm.Smokey or UTee would be your best bets on the smoking Max. I'm going to defer.





My main question now is whether there is a good way to convert a wet smoker, which is what I have, to a dry smoker, and back again.





847badgerfan wrote: I just bought some ahi that was caught 3 hours ago.How did they get it to Chi-town in 3rs?F-18 Hornet?





I was lucky enough to pick up some just-caught mahi mahi last night at the beach, so that is what I will be making today.I'm going to mix a little butter, teriyaki and salt and pepper and glaze as I cook it gently on the grill.Then it's home tomorrow.Bummer, but it sounds like the weather at home has been just as nice as it is here.





Golfing Weather





Hmm....learn something new every dayKobe beef (the real deal) can't and isn't sold in the US. People who claim they are selling you Kobe beef anything are taking you for a ride.





won't bother meI wouldn't spend have of that on the real thingthe steaks and beef I get locally are some of the best in the world and plenty good enough for medon't need no stinking Japanese beef and don't need no stinking Russian fish eggs





FearlessF wrote: won't bother meI wouldn't spend have of that on the real thingthe steaks and beef I get locally are some of the best in the world and plenty good enough for medon't need no stinking Japanese beef and don't need no stinking Russian fish eggsRussian Vodka is alright and you drink Rice Beer like the Japanese





Stolichnaya vodka is my favoriteOtherwise I go with Ketel One





Luksusowa - Polish Potato Vodka,rated a Best Buy - Beverage Tasting Institute or Tito's are my Favs.Prolly toss Sky in there too

TEQUILA LIME CHICKEN1 lbs chicken breast2 cloves garlic1/4 cup lime juice1/4 cup gold tequila1/2 tsp saltdash of pepper3/4 tsp chili powder1/2 tbs olive oilCombine all ingredients and marinade the chicken for 30 minutes.Throw it on the grill.Simple





Does anyone use an electric smoker?  I am somewhat perplexed by the one I got.  I got it just for the ease of use, but it seems to take forever, and I can't quite find the range where my meat is perfectly done.  Everything comes out either too tough or too tender.





I am going to try something this weekend and wondered if anyone had experience with it.  I like sweet potatoes with ribs.  At home I make a pecan crusted sweet potato dish in the oven.  It is delicious, but I can't make it or even heat it properly at a tailgate/campsite.  I checked with google and found that sweet potatoes can be baked on a grill (wrapped in tinfoil) but it takes 45 minutes.  That is probably too long for people to wait.  Another site suggested slicing the sweet potatoes into roughly 1/4" slices and grilling them for 5-10 minutes.  Has anyone tried this or does anyone have another idea?  I was thinking that I could mix up some cinnamon or brownsugar (or both) with butter in advance and offer that as a spread for the grilled sweet potato wedges.  Thoughts?  Please note that this needs to be a tailgate recipe.  If I can't do it with a stove, grill, a few pots and pans, and a limited number of ingredients then it will not work for this application.





BurntEyes wrote:Easy dessert... Easy to pre prep Take an apple for every one you want Core out the apple and wash it well. Take aluminum foil and wrap around the bottom In the top of the apple poor in sugar/cinnamon mixed like cinnamon toast (2/3 sugar 1/2 cinnamon) into the open core of the appel. Drop in a small piece of butter (Totally optional) Wrap foil tight As you are finishing your meat off drop in the premade apples After your meal and a few brews, (the apples should be soft to the touch through the foil) open and serve.I'm really curious about this.  Our thread only has three desserts.  The other two are my chocolate/PB Buckeyes which are obviously pre-prep and cold serve and UTErin's cupcakes which require an oven and therefore can't be prepared at most tailgates.  Thus, this is the only hot dessert in this entire thread that I could actually make at my tailgate/campsite.  I plan to try it this weekend.  When you say to "core out the apple", do you mean to just cut out the core and leave the rest completely intact?  I have an apple-corer, but it cuts the rest into wedges and I don't think that would work for this recipe.  Am I reading that correctly, and do you do it with a knife or do you have a tool for it?





Sweet Potato Planks – Serves 8 4 sweet potatoes, sliced lengthwise into ¼ inch think planksCanola oilCourse sea saltFreshly ground black pepper Brush the sweet potato planks with canola oil and liberally season both sides with the salt and pepper. Place on the grill on medium heat and grill until cooked through, about 5-7 minutes per side. Serve immediately. TIP: Move to indirect heat in order to prevent burning.





Thanks badge, that sounds good.  I am not sure that everyone in my group will want them with salt and pepper so I think I'll go half and half.  I'll do half with canola, salt, and pepper and the other half with just a little canola and have cinnamon-sugar (like you use for cinnamon toast and also for Burnt's apples) and butter for the other half. I'm glad to get it confirmed that grilling them as planks works.





cinnamon-sugar on sweet potato planks = dessert





 medinabuckeye1 wrote:  BurntEyes wrote: Easy dessert...   Easy to pre prep   Take an apple for every one you want   Core out the apple and wash it well.   Take aluminum foil and wrap around the bottom   In the top of the apple poor in sugar/cinnamon mixed like cinnamon toast (2/3 sugar 1/2 cinnamon) into the open core of the appel.   Drop in a small piece of butter (Totally optional)   Wrap foil tight   As you are finishing your meat off drop in the premade apples   After your meal and a few brews, (the apples should be soft to the touch through the foil) open and serve.  I'm really curious about this.  Our thread only has three desserts.  The other two are my chocolate/PB Buckeyes which are obviously pre-prep and cold serve and UTErin's cupcakes which require an oven and therefore can't be prepared at most tailgates.  Thus, this is the only hot dessert in this entire thread that I could actually make at my tailgate/campsite.  I plan to try it this weekend.  When you say to "core out the apple", do you mean to just cut out the core and leave the rest completely intact?  I have an apple-corer, but it cuts the rest into wedges and I don't think that would work for this recipe.  Am I reading that correctly, and do you do it with a knife or do you have a tool for it? Keep it intact. Simply using a paring or heck any knife to cut out the core. So basically you have a apple donut, if you will. Then pour the sugar and cinnamon inside the core using the foil as the bottom. When it's soft to the touch, it's ready. Nice thing for camping and tailgating is, when premaid, if you don't use butter, you don't even have to refrigerate them. With butter, be sure to put them in a cooler. I occasional throw one these in the pack when trekking, and you should see the looks of envy from others. (I usually share)





Fearless:You are probably right, I guess I just have a sweet tooth! Burnt:Thanks for the clarification, now I have my menu for this weekend's major meal complete:Ribs - I will cook them in the Crockpot on Friday with Apple Cider vinegar, Bourbon, onions, peppers, garlic, and apple slices then put some sauce on them and grill them on location.  I have a homemade BBQ sauce, but it isn't perfect, I'm still experimenting. Chicken - I am just going to use a simple marinade for this.  I will cut bonelss-skinless chicken breasts in two and place them in Italian Dressing in a container in the cooler then grill them on location. Sweet Potato Planks - Half badge's way with salt and pepper, half with butter and cinnamon-sugar available. Rice - This is the most unimpressive thing, just boil-in-a-bag rice.  I know it isn't the greatest, but really easy to cook at a tailgate. Veggies - just veggiesCrescent Rolls - I'll make those up Friday during the MSU-Boise game so I have them ready to take along. Burnt's cinnamon apples for dessert. Oh, I'll also take my two 2 1/2 Gallon water containers.  One full of water for cooking/cleaning and the other full of lemonade with lemon slices (for when we aren't drinking other things).





One of my favorite football foods and it's very simple.Armadillo EggsGet about a pound of medium size fresh jalapenos - Halve them lengthwise and deseed. If you want to take a bit of the bite out of them it's best to do this a couple days before you plan to eat them (Gameday!) and then let them soak in water. But who really wants to take the bite out of them?Fill the jalapeno halves with cream cheese and then roll slices of bacon around them. Secure the bacon with a toothpick. You should then freeze the whole assembly. This keeps the cream cheese from oozing out when you bake them. To finish it off, bake for a half hour and eat up the awesomeness.I've been toying with an idea to bread and deep fry the assembled "eggs" but haven't been brave enough to try it yet.





LetsGoPeay wrote: One of my favorite football foods and it's very simple.Armadillo EggsGet about a pound of medium size fresh jalapenos - Halve them lengthwise and deseed. If you want to take a bit of the bite out of them it's best to do this a couple days before you plan to eat them (Gameday!) and then let them soak in water. But who really wants to take the bite out of them?Fill the jalapeno halves with cream cheese and then roll slices of bacon around them. Secure the bacon with a toothpick. You should then freeze the whole assembly. This keeps the cream cheese from oozing out when you bake them. To finish it off, bake for a half hour and eat up the awesomeness.I've been toying with an idea to bread and deep fry the assembled "eggs" but haven't been brave enough to try it yet.Breading and frying them is the most common way they're eaten down here in Texico.  Don't have to be deep-fried though, you can pan fry them if you like.Oh, and typically down here they're not halved, just opened up enough to put the filler inside.





Fearless Phil authentic Chili: 1 1/2 cups finely minced white onion 8 garlic cloves, finely minced  2 (15 1/2-ounce) cans chicken broth, with fat removed 4 ounces tomato sauce  3/4 teaspoon garlic powder  3 tablespoons ground cumin  2 1/2 tablespoons Gebhardt chili powder3 tablespoons   Fort Worth   Light chili powder3 tablespoons California chile powder (mild)  2 tablespoons Flagstaff chile powder (medium)  1 tablespoon  New Mexico  chile powder (hot)  2 teaspoons Seasoning salt  3 pounds tri-tip beef, cut into 3/4-inch cubes  1 tablespoon virgin olive oil  1/2 teaspoon meat tenderizer  1/2 teaspoon light brown sugar  1 teaspoon   Tabasco   brand pepper sauce In a large pot simmer onion and minced garlic in 2 cups of chicken broth for 10 minutes. Add tomato sauce and all dry spices, except the tenderizer and sugar. Mix well. Brown the meat in oil using a separate pan and drain well. Sprinkle the meat with the tenderizer. Add the meat to the onion/spice mixture. Add remaining broth and simmer for 2 1/2 hours. Mix in brown sugar and pepper sauce just before serving.





Where are the beans?





medinabuckeye1 wrote: Where are the beans?It's a recipe for chili, not bean soup.





BurntEyes wrote: medinabuckeye1 wrote: BurntEyes wrote:Easy dessert... Easy to pre prep Take an apple for every one you want Core out the apple and wash it well. Take aluminum foil and wrap around the bottom In the top of the apple poor in sugar/cinnamon mixed like cinnamon toast (2/3 sugar 1/2 cinnamon) into the open core of the appel. Drop in a small piece of butter (Totally optional) Wrap foil tight As you are finishing your meat off drop in the premade apples After your meal and a few brews, (the apples should be soft to the touch through the foil) open and serve.I'm really curious about this.  Our thread only has three desserts.  The other two are my chocolate/PB Buckeyes which are obviously pre-prep and cold serve and UTErin's cupcakes which require an oven and therefore can't be prepared at most tailgates.  Thus, this is the only hot dessert in this entire thread that I could actually make at my tailgate/campsite.  I plan to try it this weekend.  When you say to "core out the apple", do you mean to just cut out the core and leave the rest completely intact?  I have an apple-corer, but it cuts the rest into wedges and I don't think that would work for this recipe.  Am I reading that correctly, and do you do it with a knife or do you have a tool for it?Keep it intact. Simply using a paring or heck any knife to cut out the core. So basically you have a apple donut, if you will. Then pour the sugar and cinnamon inside the core using the foil as the bottom. When it's soft to the touch, it's ready. Nice thing for camping and tailgating is, when premaid, if you don't use butter, you don't even have to refrigerate them. With butter, be sure to put them in a cooler. I occasional throw one these in the pack when trekking, and you should see the looks of envy from others. (I usually share)My sister-in-law is trained a as a pastry chef, she makes what she calls "inside-out apple pie" like this, but adds some strudel mix to the filling to form a bit of a crust.  Delicious.





medinabuckeye1 wrote: Where are the beans?Not sure why you'd ask that, but there are probably 17 pages of this thread with the answer to your silly question.





847badgerfan wrote: medinabuckeye1 wrote: Where are the beans?Not sure why you'd ask that, but there are probably 17 pages of this thread with the answer to your silly question.How do you live up there, amongst all those idgit yankees??





Goldernd Bevo-lovin' 3rd party smack hacker.And fearless recipe looks fine you expect us to find and purchase 5 different chili powders.Screw it just throw in a jar of medium/hot salsa.





MrNubbz wrote: .Screw it just throw in a jar of medium/hot salsa.Ugh.





Hey Texican I slice & dice quite a few components into my Chili.Not everything pre-packaged sucks.America's test Kitchen recommended Pace Salsa I tossed some into my last batch in march and got thumbs up.We have quite a few farm stands uphere and had my sister can some produce.So it's alright by me.Might wanna try some black or kidney beans in there.You already know that though





the different chili powders with different heats and flavors affect different areas of the tongue.someday perhaps you'll be lucky enough to try my recipe at a board meetingI mix a complex bloody mary as well





Oh boy,chili....bloody mary's.....sharkwater now I know why Gator sstopped barnstorming





Gator been living in the south long enoughdon't think it hurt him muchwell, maybe the sharkwater





MrNubbz wrote: Hey Texican I slice & dice quite a few components into my Chili.Not everything pre-packaged sucks.America's test Kitchen recommended Pace Salsa I tossed some into my last batch in march and got thumbs up.We have quite a few farm stands uphere and had my sister can some produce.So it's alright by me.Might wanna try some black or kidney beans in there.You already know that thoughI use salsa in my taco meat, but only chile in my chili. 





Here's a fairly simple, but very tasty, breakfast dish that seems to be a hit whenever I make it. This is an omlette.3 eggs, beatenAssorted field greens, spinach, etcGoat cheeseGood Balsamic vinegarFreshly ground salt and pepperOlive OilBeat the eggs in a dish, add the seasoning and combine well. Set aside and let come to room temperature. Place a sautee pan on medium heat, and add a little olive oil. When the pan is hot, add the egg mixture and make sure it spreads throughout the pan. Using a rubber spatula, keep rimming the eggs around the pan and keep an eye on the doneness. Just before the eggs turn golden brown on the underside, add the goat cheese in the middle. Gently fold the eggs from two directions, in thirds, wrapping the goat cheese.Place some of the greens on a plate and top with the egg. Drissle the balsamic over the eggs to taste, and add a little more salt and pepper, to taste.If you want, you can add some fresh rasberries over the top. That's a nice finish. Also a little parsley is nice.





a chili recipe from Pittsburgh........... I advise leaving out the beans GRETCHEN MCKAY Pittsburgh Post-Gazette(0) Comments  It's not necessarily cold enough to turn on the heat, but the nights are definitely getting cooler. That means pulling out the sweaters and warming our bellies with a good bowl of chili. This recipe from the editors of Cooking Light is only moderately spicy but still quite delicious. I substituted pumpkin beer because that's what I drink this time of year, and used only one can of beans so there would be less for my daughters to pick out. For extra crunch, top with thinly sliced radishes. Serve with hot buttered corn bread.POBLANO-JALAPENO CHILICooking spray1 1/2 pounds ground sirloin2 jalapeno peppers1 tablespoon canola oil3 cups chopped onion1 cup chopped seeded poblano chiles8 garlic cloves, minced12-ounce bottle Mexican beer1 tablespoon chili powder1 1/2 teaspoons ground cumin3/4 teaspoon kosher salt2 1/2 cups marinara sauce1 cup fat-free lower-sodium chicken broth2 15-ounce cans no-salt added kidney beans, rinsed and drained14.5-ounce can diced fire-roasted tomatoes, undrained3/4 cup (3 ounces) shredded sharp cheddar cheese1/2 cup light sour cream1/4 cup fresh cilantro leavesHeat a Dutch oven over medium-high heat. Coat pan with cooking spray. (I used 1/2 tablespoon olive oil.) Add beef; cook 10 minutes or until browned, stirring to crumble. Remove beef from pan; drain. Wipe pan clean with paper towels.Remove and discard seeds and membranes from one jalapeno; finely chop both jalapenos. Heat pan over medium-high heat. Add oil; swirl to coat. Add jalapenos, onion, poblanos and garlic; saute 10 minutes or until onion is tender. Add beer, scraping pan to loosen browned bits; cook 12 minutes or until about half of the liquid evaporates. Add chili powder, cumin and salt; cook 1 minute, stirring frequently. Stir in beef, marinara, broth, beans and tomatoes; bring to a boil.Reduce heat; simmer, uncovered, 30 minutes or until slightly thick. Ladle about 1 1/2 cups chili into each of eight bowls; top each with 1 1/2 tablespoons cheese, 1 tablespoon sour cream and 1 1/2 teaspoons cilantro.Serves 8.





MrNubbz wrote: Oh boy,chili....bloody mary's.....sharkwater now I know why Gator sstopped barnstormingIt wasn't the food or drink, I simply got "OLD."





FearlessF wrote: Gator been living in the south long enoughdon't think it hurt him muchwell, maybe the sharkwaterNah, the sharkwater didn't hurt much. I was long ago warned about the stuff and drank cautiously as must be the case. I do miss having a belt though now and again.





I had a few belts last night during the Michigan game





I'm going on an expedition to be an expert bread baker.  Any tips?  My first loaves have been a little dense.

847badgerfan wrote: I will pay you $1 to try and harvest some Badger testies. I know you're Fearless and all, but yer not stoopid.hah, don't bring claws and teeth to a gun fight





FearlessF wrote: 847badgerfan wrote: I will pay you $1 to try and harvest some Badger testies. I know you're Fearless and all, but yer not stoopid.hah, don't bring claws and teeth to a gun fightThat's right, you better look out for Inbred Jed, he's nasty!





Jed is his southern cousindude's name is Herby





Autumn Martini2 ounces Ketal One Vodka1 ounce Stoli Vanilla Vodka1 ounce Bols Pumpkin Smash Liqueur½ ounce Goldschlager½ tsp. Cardamom½ tsp. NutmegCinnamon sticks to garnish





Slower Cooker Taco SoupBrown 1 pound ground beef, drain and transfer to slow cooker.Add:1 chopped onion1 can (15 ounces) kidney beans with liquid1 can (15 ounces) whole kernel corn with liquid1 can (8 ounces) tomato sauce2 cans (14.5 ounces) diced tomatoes1 can (4 ounces) diced green chilies2 cups water2 tablespoons chili powderStir together. Cook on low setting 8 hours. Serve with tortilla chips or corn bread and garnish with a dollop of sour cream. 





Someone is gonna add beans to that and call it chili.Idgits.





It's soup.It's OK.





Anyone interested in some new chicken dishes?Francaise? Morrocan? I made them both this weekend. Very good stuff.I did some flash-fried Chinese green leaves too.Also made butter-poached lobster and a nice beef stew, but that's just basic stuff.





Gonna make some indoor pulled pork for the playoffs.  Any suggestions.  I made a little brine of salt, sugar, and liquid smoke that is sitting out in the garage now.  I haven't quite figured out how to consistently get a really good crust on the meat.  Sometimes it happens and sometimes it doesn't.





MaximumSam wrote: Gonna make some indoor pulled pork for the playoffs. Any suggestions. I made a little brine of salt, sugar, and liquid smoke that is sitting out in the garage now. I haven't quite figured out how to consistently get a really good crust on the meat. Sometimes it happens and sometimes it doesn't.It turned out pretty well - brined it for a few hours, then roasted it covered for three hours, then uncovered it, split it in half, and roasted it for a bit longer to firm up the crust.  It still wasn't exactly what I wanted on the crust, though the meat itself was very good.





I think next time you should try a little broiler heat or even a finish on the (charcoal) grill. It's a dryer heat then the oven, but you have to be careful to not dry out the meat. It's a tough balance.One thing I've done with briskets, turkey and larger meats is to start off at a crazy-high heat in the oven, uncovered.Set the thing as high as possible and wait for it to preheat. Put the meat in and cook for about a 1/2 hour or so. Remove the meat, cover and set to desired temp.Take about an hour off the total cooking time for this method.It works.





Here are the one I make, very simple, use a corck pot, and I don't like Memphis style.  tried it over and over, just don't like the vinegar...3 lbs pork roast2 onions3 cloves garlic1.5 cups water12 oz BBQ sauceSalt & pepperSlice 1 of the onions and put in the bottom of the Crock Pot.  Stud the pork with the garlic and sprinkle the top with salt and pepper.  Add the water.  Cook on low for 10 hours.Slice the other onion.  Pull the pork, add the BBQ sauce and the 2nd sliced onion.  Mix together.  Cook on high for another 2 hours.





Roast Pork Top LoinBrine:2 TBL all spice berries2 TBL juniper berries2 Cups of water2 turns fresh ground pepper2 TBL fine sea salt2 TBL brown sugar2 TBL assorted chile powders1 CUP apple cider vinegarPorkCanola Oil1 3 LB Pork Top Loin Roast1 vidalia onion, sliced6 cloves of garlic1 lemon, quartered1/2 CUP of beef or chicken stock, plus more for the sauce2 TBL pepper jelly (habaniero or jalepeno)Preheat your oven to 375 degrees.Toast the berries in a sauce pan on high heat to release the oils. Do not burn, about 2 inutes. Add the water and bring to a boil. Add the ground pepper, salt, brown sugar and the chile powders. Add the vinegar and return to a boil. Reduce heat and let simmer for 15 minutes. Allow to cool completely and pour over the pork. Refridgerate overnight.Rince the pork and pat dry. Add the oil to a dutch oven or other heavy cooking vessel and place on high heat to almost smoking. Brown the pork on all sides. Remove the pork and cover the bottom of the cooking vessel with the onions. Place the garlic cloves in the voids. Return the pork to the vessel and add the stock. Place the lemon quarters in the corners.Place vessel in the preheated 375 degree oven, covered, and bake for at least 45 minutes, until temperature of pork inside is about 145/150 degrees. Remove the pork and tent for about 10 minutes. Remove the lemons. Add a little more stock, if neccessary and bring to a boil. Stir and add the jelly and mix to combine. Let the jelly melt and turn off the heat to cool slightly. Blend the mixture in a high-speed blender to puree, and pour into a fat seperator.Once seperated, reheat the sauce to temperature. Slice the pork and spoon the sauce over the slices. Serve with baked, fried or mashed sweet potatoes and a green veggie.EDIT: Recipe adjusted after preparation and refining.





Seared and Roasted Whole ChickenYou will need 2 large cast iron skillets for this recipe. The good news is they can be had for under $15 each. Everyone should have a couple of these in their arsenal. You will also need a sharp knive. I have a boning knife that works well, and I use kitchen shears to cut the backbone.1 3-4 LB chicken, wholeSpice Rub *Canola Oil* Any of the various spice rubs will work here, according to your taste, but for this one I have used the rib rub and a variation of a Morrocan rub that I found online.Preheat your oven to 350 degrees.Remove the backbone from the chicken and open it up to lay flat. Remove the breast and rib bones. The bird will now be almost like one slab of meat.Spray or pat the bird with a light coating of canola oil. Rub the spices into the bird on both sides. Lightly coat the bottom of a cast iron skillet with a little more oil and set the bird, fat side down, into the skillet. Set the skillet on high heat. Meanwhile, set another skillet ** on high heat on a seperate burner. When both skillets are blazing hot, place the seperate skillet, bottom side down, on top of the chicken. The total stove time will be 15 minutes. After 15 minutes, remove the seperate skillet and cover the one with the bird in it. Place in a 350 degree oven for about 20-25 minutes or until cooked through. Remove the skillet from the oven and then carefully remove the bird to a cutting board and tent to rest, about 5 minutes.Your sides will depend on your rub. I've gone with French Fries as a basic, and couscous for the Mediterranian/Morroccan varieties. There are lots of choices, as in the end all it really is is a roasted chicken.** As opposed to a second skillet, you can use heated foil-wrapped bricks for this. I don't have bricks, nor do I want any, so the second skillet works great and serves far more uses than do the bricks. The key is to sear both sides without turning and to keep the bird flat.





I like Morrocan food, especially Tangine.





847badgerfan wrote: Anyone interested in some new chicken dishes?Francaise? I'm curious how you did your Francaise. Care to share??I made an awesome(yet unhealthy) chicken dish yesterday..Goes like this:Take 3-4 chix breast, bread in a flour/parmigiano reggiano flour mix. Use 2 parts flour, 1 part parmesan. Get the good stuff too. Finely grated.. I use Ambrosi. Best I've tasted and fairly reasonable price.Heat saute pan with 3-4 tablespoons of butter. Get it hot to the point where the butter is just starting to brown. Add chix breasts. Cook until gold brown and flip and do the same on the second side. Remove chix breast and put in oven at 425 for 8-10 minutes depending on size.Immediately after removing the chix, add another 1-2 tablespoons of butter. Add chopped proscuitto(1/4 lb or so). Brown just a little, then add 1/4 cup chopped garlic. Once garlic is almost browned, add 1 1/2 cups heavy whipping cream(I prefer Dean's). Bring cream to a boil and add 1/2 cup parmesan, 3 tablespoons butter. Stir until butter is melted. Once butter is melted, add cubed roma(plum) tomatoes (is add about 1/2 cup) and a little chopped parsley for color.Once chix is cooked, poor sauce over the chix. Sometimes I'll put some linguine under the chix as well.I call it chicken proscuitto.. It's a homerun when cooked right.. Not super healthy though.





How about some Pad Thai?I was struggling a little bit here because I've never used dried shrimp or tamarind, but it turned out pretty tasty. From Cooks Illustrated:You need:2 tbl tamarind paste: This was gross looking stuff. I got mine at an Asian Grocery store. It looks like tar. Anyway, you have to pour about 3/4 cup boiling water over it and soak it until it is soft, then push it through a strainer (there are lots of seeds and pulp and stuff). I soaked mine for ten minutes. Then you mix this with:3 TBL fish sauce1 TBL rice vinegar3 TBL sugar3/4 ts cayenne2 TBL oilThis is the sauce.Put 8 oz rice noodles in hot water and let soak about 20 minutes, then drain and set asideYou need protein - I used shrimp, though tofu and chicken are also popular. I also used:1 can bean sprouts2 TBL dried shrimp, chopped (these were kind of weird, I got them at a mexican grocery store. I took off the shells and heads though I'm not certain that is necessary)2 eggsGreen onionsCilantro6 TBL peanuts (chopped)LimeOver medium heat, using a bit of peanut oil, cook shallot and garlic for a minute or two then add eggs and cook while stirring for about 20 seconds. Then add noodles, and dried shrimp, then add sauce and turn up heat to high and cook while stirring. Add protein, a handful of green onions, most of the peanuts, and sprouts, and cook until the liquid is gone and everything is covered in sauce, then put in serving dish and finish with cilantro and rest of peanuts and green onions. Serve w lime wedges.





Chicken Francais4 boneless/skinless chicken breasts (1.5 to 2 pounds or so)floursalt and freshly ground black pepper4 TBL cup extra-virgin olive oil3 eggs1/2 lemon, juiced1/4 lemon, sliced thin with seeds removed1/3 cup dry white wine1 cup chicken broth2 TBL butter2 TBL Italian parsleyPound the chicken breasts to about 1/4 inch thickness. Combine flour, salt and pepper to make a dredge. Dredge the chicken. Heat the oil in a non-stick pan over medium/high heat. Beat the eggs (add a little milk if too thick) and dip the chicken into the eggs. Shake off the excess and put the chicken into the oil for about 2 minutes per side, until golden brown. Remove the chicken to a platter and keep warm.Add the lemon slices to the pan and lightly brown on both sides. Remove and set aside. Add the lemon juice, wine and broth and reduce by about half. Slowly add the butter and about 1 tsp of the flour and swirl around the pan with a whisk until melted and the flour is cooked through. The sauce should thicken.Reduce the heat to low and add the chicken back to the pan to warm through and then serve. Garnish with the reserved browned lemon slices and the parsley.This is great with a side of pasta (I prefer orzo here) or mashed potatoes. Some roasted asparagus completes the dish nicely.Note that this recipe can also be used with veal cutlets, which I absolutely love.





I just made a filling for an apple pie. Yes, I'm baking.Now to the crust.The filling has apples (duh), jalepeno peppers, tangerine wedges and rind, shallots and brown sugar. I also used some apple juice and thickened it with a roux.I will report back.





hope you have some vanilla ice cream to top that with when it comes out of the oven!





847badgerfan wrote: Chicken Francais4 boneless/skinless chicken breasts (1.5 to 2 pounds or so)floursalt and freshly ground black pepper4 TBL cup extra-virgin olive oil3 eggs1/2 lemon, juiced1/4 lemon, sliced thin with seeds removed1/3 cup dry white wine1 cup chicken broth2 TBL butter2 TBL Italian parsleyPound the chicken breasts to about 1/4 inch thickness. Combine flour, salt and pepper to make a dredge. Dredge the chicken. Heat the oil in a non-stick pan over medium/high heat. Beat the eggs (add a little milk if too thick) and dip the chicken into the eggs. Shake off the excess and put the chicken into the oil for about 2 minutes per side, until golden brown. Remove the chicken to a platter and keep warm.Add the lemon slices to the pan and lightly brown on both sides. Remove and set aside. Add the lemon juice, wine and broth and reduce by about half. Slowly add the butter and about 1 tsp of the flour and swirl around the pan with a whisk until melted and the flour is cooked through. The sauce should thicken.Reduce the heat to low and add the chicken back to the pan to warm through and then serve. Garnish with the reserved browned lemon slices and the parsley.This is great with a side of pasta (I prefer orzo here) or mashed potatoes. Some roasted asparagus completes the dish nicely.Note that this recipe can also be used with veal cutlets, which I absolutely love.Just saw this, sounds great, pretty much like a chicken piccata no?  No capers, but the lemon and pan fried chicken breast are the basis.One question, did you really need to do all 3 eggs?  Usually when I do 4 breasts pounded flat, 1 or a max of 2 eggs would do the trick?





BuckeyeCMO wrote:One thing I do love and am familiar with are pierogies(sp) and cabbage and noodles. My wife is Polish, so I have been able to earn/inherit a lot of those recipes. Noodles and cabbage is one of my favorites though.Just saw this CMO,I have Bohemian/Bavarian ancestry cabbage and noodles have always been a staple(although I rarely do the cooking).One thing you might try is grilling different types of ethnic sausage slicing it up when done then add to the cabbage/noodles.The crunch & smoke add to the dish





utee94 wrote: 847badgerfan wrote: Chicken Francais4 boneless/skinless chicken breasts (1.5 to 2 pounds or so)floursalt and freshly ground black pepper4 TBL cup extra-virgin olive oil3 eggs1/2 lemon, juiced1/4 lemon, sliced thin with seeds removed1/3 cup dry white wine1 cup chicken broth2 TBL butter2 TBL Italian parsleyPound the chicken breasts to about 1/4 inch thickness. Combine flour, salt and pepper to make a dredge. Dredge the chicken. Heat the oil in a non-stick pan over medium/high heat. Beat the eggs (add a little milk if too thick) and dip the chicken into the eggs. Shake off the excess and put the chicken into the oil for about 2 minutes per side, until golden brown. Remove the chicken to a platter and keep warm.Add the lemon slices to the pan and lightly brown on both sides. Remove and set aside. Add the lemon juice, wine and broth and reduce by about half. Slowly add the butter and about 1 tsp of the flour and swirl around the pan with a whisk until melted and the flour is cooked through. The sauce should thicken.Reduce the heat to low and add the chicken back to the pan to warm through and then serve. Garnish with the reserved browned lemon slices and the parsley.This is great with a side of pasta (I prefer orzo here) or mashed potatoes. Some roasted asparagus completes the dish nicely.Note that this recipe can also be used with veal cutlets, which I absolutely love.Just saw this, sounds great, pretty much like a chicken piccata no?  No capers, but the lemon and pan fried chicken breast are the basis.One question, did you really need to do all 3 eggs?  Usually when I do 4 breasts pounded flat, 1 or a max of 2 eggs would do the trick?Much different than piccata. No eggs used in that dish. I like to use alot of egg - they actually form the crust on the chicken and give the overall dish a richness you don't get with piccata.Sorry for the late reply pal.





In honor of Cinco de Mayo...Shredded Pork BurritosStart with roughly a 3-4 lb pork roast.Wisk together...4 tbs chili powder1 tbs brown sugar1 tbs salt2 tsp cumin2 cloves garlic (minced)1 tsp cayenne pepper1 tsp garlic powder1 tsp onion powder1 tsp oregeno1/4 tsp cinnamon4 tbsp oilPut the roast in a crock pot, and cover in the mixture.  Cook for 9-10 hours on low.Remove the roast and pull apart.  Return to the crock pot to cook in the juices for 45-60 minutes.1 cup salsa3 oz. refried beans1 tsp fajita seasoning.Stir together in a bowl, and add the pork.  This is for roughly 1.5-2 cups of the pulled pork, so adjust based on how much you made.Warm tortilla shells in the oven.Place roughly 1/3 cup of the mixture onto the shell, and top with 1-2 oz (depending on taste) of the shredded cheese of your choice.Place in a baking pan and bake at 350 until heated through to desire.  20-30 minutes.Serve with shredded lettuce, sour cream, salsa and a shot of Cuervo, washed down with a light Carta Blanca.





Time to start making this one active again fellers.I've got a few good ones to share so I will get them written and posted here in the coming days.





About damn time.  Can't believe we went all summer without a new one added.





I know. I feel bad about that too.I'll get a recipe up this afternoon - marinara sauce.





SHARKWATER2 parts Tito's or otherwise "good" vodka1 part blue maui1 part red maui1/2 part triple secsplash of Rose's lime juicemeant to be tossed back in small cups over and over and over and over again





One Hour Marinara SauceExtra Virgin Olive Oil2 Vidalia Onions, finely diced1 Tsp red chili flakesSalt and freshly ground black pepper6 cloves of garlic, minced1/2 cup Italian flat leaf parsley leaves, chopped1/2 cup basil leaves, chopped1/4 cup fresh oregano leaves, chopped1 106 oz can of San Marzano tomatoes1 TBL Sugar1 Tsp Baking SodaPlace a large stock pot on medium heat and coat the bottom with a thin layer of the olive oil. Add the onions and chili flakes and sautee until the onions are translucent, maybe 8 minutes. Do not brown the onions. Add salt and pepper, the garlic and all the herbs and cook until fragrant. Add the tomatoes and cook on medium/low heat for about 45 minutes, stirring every ten minutes or so. Keep an eye on the heat so that nothing burns.Using and immersion blender, blend the sauce until completely smooth. If you don't have an immersion blender, use a regular blender and work in batches. (Be careful by placing a towel over the blender lid as the sauce is hot and could escape the lid.)After the sauce is fully pureed, continue cooking for 5 minutes on low heat.Add the sugar and baking soda and stir to incorporate fully. Continue cooking for 5 minutes on low heat.





Best treatment of an onion for purposes of eating an onion.  I had this last week while fishing in Canada, all during shore lunch.  Peel a large onion (yellow/vidalia/sweet)lather with butter (1-2 tbl I'm guessing)1/2 a slice of bacon, or just a slice I guess.wrap it up in aluminum foil like a...onion with a gentle twist at the top (the way a whole garlic clove appears).Park it on a hot grill for about an hour.  indirect is fine. once ready, don't you dare remove the onion from the foil, the jus alone is incredible.  cut off a slice or two for anything, or just eat the onion on its own.  The jus on the fish (grilled lake trout one day) is delightful.

medinabuckeye1 wrote: utee94 wrote: LetsGoPeay wrote: One of my favorite football foods and it's very simple.Armadillo EggsGet about a pound of medium size fresh jalapenos - Halve them lengthwise and deseed. If you want to take a bit of the bite out of them it's best to do this a couple days before you plan to eat them (Gameday!) and then let them soak in water. But who really wants to take the bite out of them?Fill the jalapeno halves with cream cheese and then roll slices of bacon around them. Secure the bacon with a toothpick. You should then freeze the whole assembly. This keeps the cream cheese from oozing out when you bake them. To finish it off, bake for a half hour and eat up the awesomeness.I've been toying with an idea to bread and deep fry the assembled "eggs" but haven't been brave enough to try it yet.Breading and frying them is the most common way they're eaten down here in Texico.  Don't have to be deep-fried though, you can pan fry them if you like.Oh, and typically down here they're not halved, just opened up enough to put the filler inside.Do either of you have a tailgate version of this?  I can't bake or deep-fry things at my tailgate.  I have a two-burner camp stove and a grill.Reporting back:I prepared these last night and made them today.  I could neither bake nor fry them so I did them up on the grill and they were great that way.  Freezing definitely helps!





utee94 wrote: Very cool.  And I love the teardrop, you should definitely do it.  I helped a friend build one a couple of years ago.  You might or might not know, I'm in the midst of restoring a vintage Airstream, so I've done a lot of trailer building/rebuilding/fabricating.  It's a lot of fun.I have seen you mention the Airstream before.  Sounds great!  Do you do historic roadtrips?  You might have seen here that I finished Route 66 last weekend.  I really enjoyed that.  I came across the teardrop idea while driving Route 66.  There was a Popular Mechanics (IIRC) publication in the early/mid 50's that gave directions for a homemade teardrop.  I'd love to have one because it is small enough that I could tow it easily behind my convertible and I think it would be awesome for Route 66, camping, and tailgating.  We were talking about it today and trying to figure out how to create interchangeable decorations for the side so that it could be a "Route 66" teardrop in the summer and a "tOSU" teardrop in the fall.





A simple way might be to clad the sides in metal, and use magnets for decoration.





That would work, but I was planning on doing it in fiberglass.  I figured I could build it out of very thin wood and cover that with glass which would be light and strong.  Not sure yet.





Chilli Beer Glazed Steaks1/2-3/4 cups chilli sauce (I used Heinz)2/3 cup Heinz 57 or A-1 Bold and Spicy steak sauce1/2 cup shallots1/2 beer (I used Sam Adams Oktoberfest...poured the rest in my glass as I was cooking)4 Top Loin or NY Stripsalt and pepperMix all the in a sauce pan and bring a boil, then turn heat down and simmer for about 12 -15 minutes.  Salt and pepper the steaks to your liking and throw on the grill.  Bast the meat during cooking often and as wet as your desire yields.  I saved a little of the glaze for a dipping sauce, but did not really need it because I basted the steaks pretty good on the grill.  Smelled great and tasted wonderful.  Paired it with pineapple/green & red pepper shrimp skews, potato salad and grilled sweet corn.





Thanks!Now we need the shrimp recipe, and all the rest.





For the shrimp, I used the pre-cooked large or Jumbo's they had at the seafood counter, not bad but not near as good as the coastal folks get, I basted them with a light coat of butter and skewed length wise, placing a shrimp at the bottom then a pineapple chunk, a red pepper, a shrimp a pineapple chunk, a green pepper chunk and topped it with a pineapple chunk.  The corn was soaked in the husk, all day, then husked and de-silked, grilled directly on the grate while basting with butter served up.





BTW right now I'm rendering beef fat.  Meijers sells beef suet for about a buck a pound.  Chop it up and throw it in a pot on low heat and let it sit for a few hours and you will render a good amount of beef fat.  Beef fat is very nice for sautéing and frying - it has a high smoke point and doesn't degrade or burn easily.





I've never used beef fat. What would you cook in it, and what would you not cook in it?





roaddawg2 wrote: Chilli Beer Glazed Steaks1/2-3/4 cups chilli sauce (I used Heinz)2/3 cup Heinz 57 or A-1 Bold and Spicy steak sauce1/2 cup shallots1/2 beer (I used Sam Adams Oktoberfest...poured the rest in my glass as I was cooking)4 Top Loin or NY Stripsalt and pepperMix all the in a sauce pan and bring a boil, then turn heat down and simmer for about 12 -15 minutes.  Salt and pepper the steaks to your liking and throw on the grill.  Bast the meat during cooking often and as wet as your desire yields.  I saved a little of the glaze for a dipping sauce, but did not really need it because I basted the steaks pretty good on the grill.  Smelled great and tasted wonderful.  Paired it with pineapple/green & red pepper shrimp skews, potato salad and grilled sweet corn.drooling......





847badgerfan wrote: I've never used beef fat. What would you cook in it, and what would you not cook in it?It has a very high smoke point and is very stable, which means you can use and reuse it without it going rancid, and has a meaty flavor that lends well to frying things like French fries and other things.  I like cooking chicken in it too.  Also for the Super Bowl we fry beef hot dogs in beef fat.  It's a heart healthy tradition.





Anyone ever do roasted acorn squash?  My mom used to make it when I was a little, but I'd completely forgotten about it until my i s c & a aggie wife came home with an acorn squash a few days ago, that she purchased because "it looked Thanksgivingy."Anyway...Cut an acorn squash in half, scoop out all of the seeds and stringy bits (you can toast the seeds just like a pumpkin if you want), then set them in a casserole dish or roasting pan open-side up. Put a tablespoon of butter and a tablespoon of brown sugar in each open half, a sprinkle of sea salt, and drizzle a little maple syrup over the top. Bake in the oven at 400 for an hour or a little more, until the flesh is soft and the top is browned. Pull it out when done, and spoon the buttery syrupy goodness all over the tops and sides, then serve, either in their skins, or scooped out onto plates or bowls.You can also put apple slices or chunks into the cavity and bake them together, and you can sprinkle the whole mess with cinnamon or nutmeg if you like the flavors.1/2 squash will serve a couple of people if you have other courses/sides, so one whole squash is enough for 3-5 people, especially if you're roasting some apples in there with it.





I've done butternut squash alot, as a savory dish served as a soup or a puree under short ribs and the like. It's a very similar cooking method, with the cavity and all, which I like to fill with garlic, shallots, olive oil and aged balsamic.





Yup, I've made a  lot of butternut squash soups.  Very hearty.





I have a couple acorn squash on my counter - from my buddy's garden





847badgerfan wrote: Caesar Salad DressingTHE DRESSING1- 3 oz jar of anchovies3 garlic cloves, peeled, and more if you like up to 5 total1/2 cup of nice extra virgin olive oil1 tsp Grey Poupon (or other fine mustard)1 dash of red wine vinagarfresh cracked pepper1 TB  worchershire sauce1 raw eggAdd the anchovies and garlic to a food processor and pulse to a paste. Add the remaining ingredients to combine and buzz until liquid.That's IT! And it will keep for about a week in the fridge too. Good eats.Ok Badge, mine is similar and I can put my down on here, but basically I use anchovie paste, I do use 3 cloves, and I use more red wine vinegar, less EVOO, and a little more dijon than that.  Plus I use white worcestershire, and often skip the raw egg.   I do use a stick electric mixer, and it does last a week.  I'm fairly liberal with the cracked black pepper.The key to an elite caesar salad, besides the dressing, is great croutons (easy to make your own) and most importantly, a cold plate and a cold fork.  9/10 people don't want the anchovies, including me, the paste gives the essence.





Back on page 2 of this long and distinguished thread, badgerfan posted a recipe for some pretty darn authentic-looking Texas chili.  I haven't posted my recipe before now, because honestly I don't have one, I change it up almost every time.  But there are some basic elements that are always present, and this past weekend I made a very nice batch, and actually bothered to record what I did.  So here it is, this time in fewer than 7 years...Note, for this recipe I actually used some dried chili peppers and reconstituted them.  You can use ALL chili powder if you want, but if you do I'd suggest using a couple tbsp. of several different kinds, rather than 3-4-5 tbsp. all of the same kind.  There are many blends on the market, but if you're in a chili-poor area, then just look for two basic kinds-- regular chili powder, and dark chili poweder, and use some combination of the two.  It makes the chili more complex if you use a blend of actual dried chiles and/or chili powders.  Anyway, here goes:1 lb chorizo2-3 lbs cubed beef  (1" cubes -- lots of cuts you can use here.  FF suggests tri-tip, I like using beef shortrib, or beef shoulder chuck.  Some people just use the "stew meat" that the butcher pre-cuts for you, that works  too)SaltPepperFlour3 dried New Mexican red chiles3 dried chile cascabel2-3 dried chile de arbol2-3 tbsp. chile powder1 tbsp. cumin1 tbsp. paprika1 tsp Mexican oregano1/2 tsp cayenne1 packet Goya sazonSalt to taste (usually 1-3 tsp)2 jalapenos, diced2 serranos, halved1 small onion diced (save some raw to go on top of chili)2-3 cloves garlic, minced2 tbsp. cooking oil (if necessary)6 12-oz dark beers (only one is for cooking, the rest go in your belly)2 cups beef stockFresh cilantro for garnishQueso fresco or grated cheddar for garnish1) Toast the dried chiles on a cookie sheet in the oven at 225 for a few minutes, until they become fragrant.  Don't burn them, if you do, start over.  Burned chile in chili tastes nasty.2) Remove the chiles from the oven and remove the stem and seeds.  They'll be dry and crackly, you can do this with your hands.  If your skin is sensitive then wear some nitrile or rubber disposable gloves, and do not wipe our eyes.3) Heat a pot of water to boiling, turn off, and steep the chiles in the water for 10-15 minutes, until they're tender.  Remove the chiles from the pot (reserve the chile-water), and put them in a blender, with enough of the chile water to blend until smooth.  Set aside this chile puree.4) Heat a tiny bit of oil in a large, heavy pot.  I have  7-quart cast iron enameled dutch oven that I use for this, a "Le Creuset" knockoff I've had for ages.  It's awesome for chili, beef bourguignon, and any other stews that require long periods of simmering.  I highly recommend such a pot.5) Place the chorizo in the pot, and brown until a lot of the fat is rendered out.  It'll be bright red.  Don't be alarmed.  Remove the chorizo and reserve on a plate.6) In the meantime, cube your beef if not already cubed. I do ~1" cubes, because I let it simmer for a long time.  If you want to cook faster, then you can do 1/2" cubes.  Sprinkle beef on all sides with a little bit of salt, pepper, and flour.7) Work in batches to brown the cubed beef on all sides, and reserve off to the side. 8) Remove the last batch of meat, add a little cooking oil if necessary, and then sautee the onions until almost tender.  Then put in the garlic and jalapenos and sautee them for a few minutes, until the onions are translucent.9) Pour your 12-oz beer into the pot to de-glaze, be sure to scrape the browned bits off the bottom with a wooden spoon or silicone spatula.  Allow around 1/2 to evaporate.  Then put all of the meat back in, and pour in the beef stock, to cover the meat. Bring to a boil, then reduce to the lowest simmer you can.10) Pour the chile puree into the pot.  Add the powdered chile powder, comino, paprika,cayenne, Goya sazon, salt, and Mexican oregano (I usually pour a tsp into the palm of my hand, crush until really fine, and sprinkle over the top.  Otherwise you might end up with too-large oregano chunks).11) Float the serrano halves on top and remove at the end, or you can dice them really finely and leave them in.  Sometimes they dissolve anyway and disappear, even if you float them, so don't sweat this step.12) Simmer the chili on the lowest setting you have until the meat is tender and falls apart on its own, or is easily shredded by fork.  I typically simmer for 6-8 hours, just check it every so often after the first 4 hours or so.  If the liquid gets too low, you can add some of the reserved chile-water.  Or plain water.  Or stock.  But be careful not to over-beef-stock it, you want the falvor of the chiles to shine through.13) When it's done, serve in bowls with some fresh cilantro on top, and either some shredded queso fresco, or grated cheddar works too.  Also, some raw diced onion on top if you like that sort of thing.There you have it, authentic Texas Red.  Down here in Texico, this will often be served with cornbread on the side, as well as beans.  ON THE SIDE, of course.And the second meal you make out of it can be Frito pie, with grated cheddar and onions on top of course.Happy Thanksgiving!





Oh, and in the above, you can definitely make it hotter by adding more than 1/2 tsp cayenne (up to 2-3 tsp would be fine) and using more jalapenos/serranos or adding in some habanero.I made this batch for my whole family including the toddler kids, so I kept the heat down.





I like that recipe. That would yield very deep, bold flavors.I like to use 1" diced short rib as well, and also 1/2" diced skirt steak for contrast. I've been putting a lb of ground sirloin in to thicken the sauce.





Skirt steak would be good, the long simmer should break down all of that connective tissue and help thicken the sauce.  Some folks use cubed or coarse-ground brisket to get a similar effect.





Badge, I made your chili recipe a few days ago, I used top sirloin, bottom round, ground sirloin and chourico.  Damn good!I washed it down with some Glenlivet 15 year.  I'm saving the 18 year for the holidays.  I want to make Utee's recipe as well, but noticed I will need to hunt down a few of those ingredients.





Eggsellent!Go online to the Spice House, or go to Evanston/Milwaukee/Geneva and get them from their store. They should have all of them. You're near Chicago, right? It's worth the trip if you are.





I'm In Daytona Beach, FL.  I like the weather better.  I was born at Christ Hospital in Oak Lawn on the southwest side of Chicago and lived in that area until we moved to Pittsburgh, where I grew up.  I haven't been back to Chicago in a while, though the wife and I have been trying to plan a trip there.





OK, so here's my take on shrimp cocktail (4 servings +/-):1 pound, 15 count shrimp, peeled and deveined, tail-onCanola OilFresh ground salt and pepper1/2 cup ketchup (Heintz is best)4 tablespoons of good horseradish (or fresh ground if you choose)1 teaspoon of cayenne pepper sauce (I use Frank's)1 tablespoon of lemon juice1 tablespoon of Worchestershire saucePreheat the oven to 450 degrees.Rinse and then pat the srimp dry with paper towel. Lightly coat in the canola oil, and season both side with salt and pepper. Arrange on a baking sheet, and allow to come to room temperature.Combine the remaining ingredients and stir to combine, allowing the mixture to come to room temperature.Place the shrimp in the preheated oven and bake for 8 minute until just done. Remove from the oven and allow to return to handling temperature.Serve with the sauce, for dipping.





Just made some Ahi tuna with a nice fresh topping. Here it is (2 servings):2 - 6 ounce Ahi tuna steaksFresh ground salt and pepper1 cup red seedless grapes, quartered1/4 cup extra virgin olive oil1 shallot, finely minced2 cloves of garlic, finely minced or crushed (preferred)1 tablespoon of capers, drained and finely minced1 tablespoon Italian flat leaf parsley, finely mincedFresh squeezed lemon juiceRinse the tuna steaks and pat dry. Season with salt and pepper and allow to come to room temperature.At least 2 hours ahead, make the topping. Combine all ingredients after the tuna steaks and through the parsley, and season with fresh cracked pepper and a little salt. (You don't need much salt because of the capers)Preheat a sautee pan on very high heat, with a tablespoon of canola oil, until just smoking. Squeeze the lemon juice on the tuna steaks just before adding them to the pan. Cook one minute on each side and remove from the heat. Slice thinly and place on serving plates, over a bed of microgreens (if desired). Top with the grape mixture and serve immediately.NOTE:This topping can also be used on grilled pork tenderloin or chicken, a well as any firm white fish.





Was doing the mess around in the kitchen before getting serious when parents arrive.Turkey Sloppy Joesa little Olive Oil (2 tbl) in a large skillet or sauté pan.1lb ground turkey (some fat 7-10%), more if you're feeding more of course1 diced green pepper2-3 garlic cloves minced (i never use a press btw, hone your knife skills I say)cook through (whatever heat you need, med, med high)A palmful of chili powder (2-3 TBL I'm guessing), work it in for a minute1 beer, ale, lager or pilsner, I used Founder's session ale tonight, all I had.1/2 a bottle of chill sauce (Heinz is fine).a can (4 oz?) diced green chilisShake or two or three of worcestershiresimmer for a good 15 minutes, stir occasionally while tending to your buns until it thickens, then addthinly chopped green onion at the buzzer and stir.salt and pepper to taste if you'd like.I shouldn't have to say it, but please toast your buns before serving.Garnish with a little shredded cheese.  Open face it, or don't.





utee94 wrote: Back on page 2 of this long and distinguished thread, badgerfan posted a recipe for some pretty darn authentic-looking Texas chili.  I haven't posted my recipe before now, because honestly I don't have one, I change it up almost every time.  But there are some basic elements that are always present, and this past weekend I made a very nice batch, and actually bothered to record what I did.  So here it is, this time in fewer than 7 years...Note, for this recipe I actually used some dried chili peppers and reconstituted them.  You can use ALL chili powder if you want, but if you do I'd suggest using a couple tbsp. of several different kinds, rather than 3-4-5 tbsp. all of the same kind.  There are many blends on the market, but if you're in a chili-poor area, then just look for two basic kinds-- regular chili powder, and dark chili poweder, and use some combination of the two.  It makes the chili more complex if you use a blend of actual dried chiles and/or chili powders.  Anyway, here goes:1 lb chorizo2-3 lbs cubed beef  (1" cubes -- lots of cuts you can use here.  FF suggests tri-tip, I like using beef shortrib, or beef shoulder chuck.  Some people just use the "stew meat" that the butcher pre-cuts for you, that works  too)SaltPepperFlour3 dried New Mexican red chiles3 dried chile cascabel2-3 dried chile de arbol2-3 tbsp. chile powder1 tbsp. cumin1 tbsp. paprika1 tsp Mexican oregano1/2 tsp cayenne1 packet Goya sazonSalt to taste (usually 1-3 tsp)2 jalapenos, diced2 serranos, halved1 small onion diced (save some raw to go on top of chili)2-3 cloves garlic, minced2 tbsp. cooking oil (if necessary)6 12-oz dark beers (only one is for cooking, the rest go in your belly)2 cups beef stockFresh cilantro for garnishQueso fresco or grated cheddar for garnish1) Toast the dried chiles on a cookie sheet in the oven at 225 for a few minutes, until they become fragrant.  Don't burn them, if you do, start over.  Burned chile in chili tastes nasty.2) Remove the chiles from the oven and remove the stem and seeds.  They'll be dry and crackly, you can do this with your hands.  If your skin is sensitive then wear some nitrile or rubber disposable gloves, and do not wipe our eyes.3) Heat a pot of water to boiling, turn off, and steep the chiles in the water for 10-15 minutes, until they're tender.  Remove the chiles from the pot (reserve the chile-water), and put them in a blender, with enough of the chile water to blend until smooth.  Set aside this chile puree.4) Heat a tiny bit of oil in a large, heavy pot.  I have  7-quart cast iron enameled dutch oven that I use for this, a "Le Creuset" knockoff I've had for ages.  It's awesome for chili, beef bourguignon, and any other stews that require long periods of simmering.  I highly recommend such a pot.5) Place the chorizo in the pot, and brown until a lot of the fat is rendered out.  It'll be bright red.  Don't be alarmed.  Remove the chorizo and reserve on a plate.6) In the meantime, cube your beef if not already cubed. I do ~1" cubes, because I let it simmer for a long time.  If you want to cook faster, then you can do 1/2" cubes.  Sprinkle beef on all sides with a little bit of salt, pepper, and flour.7) Work in batches to brown the cubed beef on all sides, and reserve off to the side. 8) Remove the last batch of meat, add a little cooking oil if necessary, and then sautee the onions until almost tender.  Then put in the garlic and jalapenos and sautee them for a few minutes, until the onions are translucent.9) Pour your 12-oz beer into the pot to de-glaze, be sure to scrape the browned bits off the bottom with a wooden spoon or silicone spatula.  Allow around 1/2 to evaporate.  Then put all of the meat back in, and pour in the beef stock, to cover the meat. Bring to a boil, then reduce to the lowest simmer you can.10) Pour the chile puree into the pot.  Add the powdered chile powder, comino, paprika,cayenne, Goya sazon, salt, and Mexican oregano (I usually pour a tsp into the palm of my hand, crush until really fine, and sprinkle over the top.  Otherwise you might end up with too-large oregano chunks).11) Float the serrano halves on top and remove at the end, or you can dice them really finely and leave them in.  Sometimes they dissolve anyway and disappear, even if you float them, so don't sweat this step.12) Simmer the chili on the lowest setting you have until the meat is tender and falls apart on its own, or is easily shredded by fork.  I typically simmer for 6-8 hours, just check it every so often after the first 4 hours or so.  If the liquid gets too low, you can add some of the reserved chile-water.  Or plain water.  Or stock.  But be careful not to over-beef-stock it, you want the falvor of the chiles to shine through.13) When it's done, serve in bowls with some fresh cilantro on top, and either some shredded queso fresco, or grated cheddar works too.  Also, some raw diced onion on top if you like that sort of thing.There you have it, authentic Texas Red.  Down here in Texico, this will often be served with cornbread on the side, as well as beans.  ON THE SIDE, of course.And the second meal you make out of it can be Frito pie, with grated cheddar and onions on top of course.Happy Thanksgiving!Just made this again today, a double-batch to use tonight, and then for post-Christmas camping in the Airstream.Added in a couple of chipotle in adobo, totally delicious and makes it spicier.  Also tossed in a cup and a half of red wine left over from last night and cut down the beef stock a bit, made it even richer if possible.It's always good the day of, but man after a couple of days left to meld in the refrigerator, it might end up being the best freaking thing I've ever put in my mouth.





------------------------------------------------ utee94 wrote:utee94 wrote: Back on page 2 of this long and distinguished thread, badgerfan posted a recipe for some pretty darn authentic-looking Texas chili.  I haven't posted my recipe before now, because honestly I don't have one, I change it up almost every time.  But there are some basic elements that are always present, and this past weekend I made a very nice batch, and actually bothered to record what I did.  So here it is, this time in fewer than 7 years...Note, for this recipe I actually used some dried chili peppers and reconstituted them.  You can use ALL chili powder if you want, but if you do I'd suggest using a couple tbsp. of several different kinds, rather than 3-4-5 tbsp. all of the same kind.  There are many blends on the market, but if you're in a chili-poor area, then just look for two basic kinds-- regular chili powder, and dark chili poweder, and use some combination of the two.  It makes the chili more complex if you use a blend of actual dried chiles and/or chili powders.  Anyway, here goes:1 lb chorizo2-3 lbs cubed beef  (1" cubes -- lots of cuts you can use here.  FF suggests tri-tip, I like using beef shortrib, or beef shoulder chuck.  Some people just use the "stew meat" that the butcher pre-cuts for you, that works  too)SaltPepperFlour3 dried New Mexican red chiles3 dried chile cascabel2-3 dried chile de arbol2-3 tbsp. chile powder1 tbsp. cumin1 tbsp. paprika1 tsp Mexican oregano1/2 tsp cayenne1 packet Goya sazonSalt to taste (usually 1-3 tsp)2 jalapenos, diced2 serranos, halved1 small onion diced (save some raw to go on top of chili)2-3 cloves garlic, minced2 tbsp. cooking oil (if necessary)6 12-oz dark beers (only one is for cooking, the rest go in your belly)2 cups beef stockFresh cilantro for garnishQueso fresco or grated cheddar for garnish1) Toast the dried chiles on a cookie sheet in the oven at 225 for a few minutes, until they become fragrant.  Don't burn them, if you do, start over.  Burned chile in chili tastes nasty.2) Remove the chiles from the oven and remove the stem and seeds.  They'll be dry and crackly, you can do this with your hands.  If your skin is sensitive then wear some nitrile or rubber disposable gloves, and do not wipe our eyes.3) Heat a pot of water to boiling, turn off, and steep the chiles in the water for 10-15 minutes, until they're tender.  Remove the chiles from the pot (reserve the chile-water), and put them in a blender, with enough of the chile water to blend until smooth.  Set aside this chile puree.4) Heat a tiny bit of oil in a large, heavy pot.  I have  7-quart cast iron enameled dutch oven that I use for this, a "Le Creuset" knockoff I've had for ages.  It's awesome for chili, beef bourguignon, and any other stews that require long periods of simmering.  I highly recommend such a pot.5) Place the chorizo in the pot, and brown until a lot of the fat is rendered out.  It'll be bright red.  Don't be alarmed.  Remove the chorizo and reserve on a plate.6) In the meantime, cube your beef if not already cubed. I do ~1" cubes, because I let it simmer for a long time.  If you want to cook faster, then you can do 1/2" cubes.  Sprinkle beef on all sides with a little bit of salt, pepper, and flour.7) Work in batches to brown the cubed beef on all sides, and reserve off to the side. 8) Remove the last batch of meat, add a little cooking oil if necessary, and then sautee the onions until almost tender.  Then put in the garlic and jalapenos and sautee them for a few minutes, until the onions are translucent.9) Pour your 12-oz beer into the pot to de-glaze, be sure to scrape the browned bits off the bottom with a wooden spoon or silicone spatula.  Allow around 1/2 to evaporate.  Then put all of the meat back in, and pour in the beef stock, to cover the meat. Bring to a boil, then reduce to the lowest simmer you can.10) Pour the chile puree into the pot.  Add the powdered chile powder, comino, paprika,cayenne, Goya sazon, salt, and Mexican oregano (I usually pour a tsp into the palm of my hand, crush until really fine, and sprinkle over the top.  Otherwise you might end up with too-large oregano chunks).11) Float the serrano halves on top and remove at the end, or you can dice them really finely and leave them in.  Sometimes they dissolve anyway and disappear, even if you float them, so don't sweat this step.12) Simmer the chili on the lowest setting you have until the meat is tender and falls apart on its own, or is easily shredded by fork.  I typically simmer for 6-8 hours, just check it every so often after the first 4 hours or so.  If the liquid gets too low, you can add some of the reserved chile-water.  Or plain water.  Or stock.  But be careful not to over-beef-stock it, you want the falvor of the chiles to shine through.13) When it's done, serve in bowls with some fresh cilantro on top, and either some shredded queso fresco, or grated cheddar works too.  Also, some raw diced onion on top if you like that sort of thing.There you have it, authentic Texas Red.  Down here in Texico, this will often be served with cornbread on the side, as well as beans.  ON THE SIDE, of course.And the second meal you make out of it can be Frito pie, with grated cheddar and onions on top of course.Happy Thanksgiving!Just made this again today, a double-batch to use tonight, and then for post-Christmas camping in the Airstream.Added in a couple of chipotle in adobo, totally delicious and makes it spicier.  Also tossed in a cup and a half of red wine left over from last night and cut down the beef stock a bit, made it even richer if possible.It's always good the day of, but man after a couple of days left to meld in the refrigerator, it might end up being the best freaking thing I've ever put in my mouth.---------------------------------------------If you were a fan of the lentils, and you assumed I wanted to add them to the mix, how would you change the recipe up, if any?





I suppose chili-flavored lentel soup would taste OK.





You know not of what you speak, oh culinary challenged cheese curdle.

medinabuckeye1 wrote: I need some advice.  At the County Fair today I bought a pig, well actually half a pig, I'm splitting with another guy.  I need to talk to the butcher on Monday to give him instructions and I don't have any idea what I want to tell him.  Oh, I'll also need to review pork recipes as I'm going to have LOTS of pork.How many pounds is it?You can probably ask the butcher what is common - you'll get ribs, some shoulder roast, belly, chops, and whatever they want to do with the hams.  Can you have the bacon cured?  Don't ignore the feet - great in soup, skin for cracklins, and the leaf and back fat.  You can develop lard from the fat, which can be good for all sorts of things.  The leaf lard is very mild and is prized for baking, while the back fat has a piggier flavor and is better for things like tamales.





I hope you got the cheeks.  Yeah, do not discard the skin.  You just can't readily walk in to a store and get yourself cracklin quality product.I got some pork parts this weekend from a new Amish vendor at our local Saturday farmer's market.   Succulent.  I'm really looking forward to trying his chicken sausage.





Grilled Deviled Avocados1. Cut avocados in half horizontally (held so the stem is at the top). Remove the pit and scoop out the flesh into a bowl. Save the skin.2. Mash up the avocado until is of a smooth consistency. 3. Brown your favorite type of sausage until it is nice and grainy.  Drain excess grease and liquid. 4. Mix avocado, sausage, and sour cream (optional) thoroughly.5. Fill the avocado skins with the mixture, place on the grill 10-15 minutes until thoroughly heated.6. Top with shredded cheese and enjoy.I've also mixed some salsa in with the filling and while still good, it tends to either get lost or overpower the sausage flavor depending on how much you put in there.





I'm going to try that recipe this weekend, LGP. Thanks.





847badgerfan wrote: I'm going to try that recipe this weekend, LGP. Thanks.I forgot to mention that grilling them in a muffin pan works best so they don't fall over and spill the filling. I've only done these three times so I'm sure there are plenty of ways to improve the recipe with spices or other things.





I was contemplating a chorizo (flavor) and turkey sausage (low fat) blend for the stuffing.I have a rack for veggies that will work out well for this, I think. Again, thanks.





Ok, I've got another one for you. I got a new grill a few weeks ago so that explains my sudden grilling proliferation.Grilled Bananas (Dessert)1. Lay banana on it's side and down the length of it through the peel and through most of the actual banana (This allows the glaze to penetrate.)2. Gently open the peel in the slice you just made but don't remove it. 3. I always do this part just by look so I don't have any actual measurements. Put butter, brown sugar, cinnamon, a little honey, and a little vanilla extract in a microwave safe cup and heat it up until you have a nice thick liquid.4. Pour some of the glaze from the previous step into the sliced banana.5. Loosely wrap the banana in foil with the sliced side up. 6. Place on the grill for 10 minutes or so. I usually put them on the upper warming rack of the grill.7. Open up the foil and the banana should be a nice gooey mess inside the now brown and disgusting looking peel. Top with spoonfuls or vanilla ice cream or whipped cream and enjoy. It has a very banana bread-like taste to it.  My kids absolutely destroy these things when I make them. 





I'm guessing you missed the word 'slice' or 'score' ' in #1  after the word 'and'.These are my kinds of bites from a grill.I'm going to do this tonight, after I eat another tasty treat with my fish, which was earlier wrapped in foil, bathed in butter and a slice of bacon, that being a whole onion.another cool thing to grill sometimes is watermelon, seriously.





I didn't get to make the avocado dish over the weekend, but I will be doing it soon.I grill a lot of fruit. Especially stone fruits.





I grilled plantains one time - I just sliced them down the middle with the peel on, brushed butter on them, then finished with salt and pepper.  Tasty tasty





Overnight low at my house was 59.  So of course this morning I woke up and decided to make a big pot of chili.  I can smell it just simmering away, gonna enjoy the heck out of it tonight whilst watching my team play the man's game of football.





I made some stock a few weeks ago, and this weekend it is time to make some soup with it, with the am temps getting into the 40s.





we've had some frost on the greens in the mornings, but it's gotta get a little colder for me to brew a batch of chili





Heh.  If I waited that long, I'd just about never get to eat chili!





y'all could always move north!





Uhhh, thanks anyway...





Thank You for your support





You don't need to run a campaign, people are willingly leaving the rust belt in droves.





 dudekd wrote: I'm looking for a great chili recipe with lots of beans... I figured this would be the best place to come.  OK here is my first foray into the recipe thread. Be gentle. Pumpkin, & Chorizo ChiliIngredients:2 lbs lean ground turkey1/2 lbs. ground chorizo 1 can Chili Beans1 can Pinto Beans1 can Black Beans4 cups Chicken Broth1 16oz can Pumpkin Puree2 6oz cans Tomato Paste1/2 cup Onion Flakes2 tsp Minced Garlic3 tsp Pumpkin Pie Spice1 tsp Brown Sugar1 tsp All Spice1 tsp CuminDirections:Brown MeatMix ingredients in a crock pot and cook over night.Notes: - I'm a cook to taste type guy, so amounts are guessed and can/should vary.- I don't like "skin" in my chili so I used tomato puree and onion flakes instead of crushed/diced tomato and saute onions.- Brown the Turkey and Chorizo together, and let simmer in their juices while you do the rest of the prep to mix the chorizo fat and spice with the turkey.- This is a sweet chili, have hot sauce on the side for those who want to spice it up.- Addins I like include Frito's, guacamole, sour cream and shredded cheddar cheese.





 utee94 wrote: You don't need to run a campaign, people are willingly leaving the rust belt in droves.  And I've been handing them pamphlets from the Austin Welcome Wagon/Chamber of Commerce





Sausage/cabbage/kraut/onions/apples(in the slow cooker)There's brazillion versions of this recipe.I've played with & tweeked it until I found my preference :Need a BIG mixing bowl or I use a white 5 gallon bucket my buddy gave me that  cucumbers came in(he runs a kitchen).- Take 1 head of cabbage run it thru the food processor(FP)with the shreading disk.Rinse 1 bag/can/jar of Kraut.Toss both in the bucket(you'll get the crunch of the cabbage & tartness of Kraut)- 2 apples(I like Granny Smith or MacIntosh)both turn sweet when cooked and 2-3 onions depending on size.Put onions & apples thru FP with slicing disk. Thow into white bucket- I add 1-2 table spoons of Caraway seed to bucket.Roll up your sleeves and mix Cabbage/Kraut/ Apples/Onions w  caraway seed all up by hand real good until evened out good.- Empty contents of bucket into slow cooker.I have a 7 QT Crock Pot and it fits perfect.Add 2/3rds  of a beer(I use Porter) and 1 tablespoon of honey into slow cooker.Turn on low and don't even think of opening it for 4 hrs.-As the 4 hour mark approaches I grill 5-6 Fresh Sausages.Grilling the sausage is tastier than leaving them in the slow cooker the whole time.You can use German/Italian/Polish/Hungarian/Slovenian/Ukranian sausages.Cleveland is a big ethnic mix so procuring these are no problem.Today I'm using Brats- I throw Brats on the hot grill for 2-3 minutes a side after that I drag them over to the cool side shut the lid and let them finish indirect.When done bring Brats inside let them cool down for half hr or so then I slice them diagonally  and add them to the Crock Pot(by this time ingredients will have rendered/settled leaving room for brats)- Leave in Crock Pot a minimum of 2 more hrs more.I usually go 8-9 hrs total- I steam redskin potatoes or cook egg noodles on the side.Then ladle crock Pot concoction over spuds/noodles.I like pumpernickel bread with this.-This is a great fall comfort recipe.It's cold & wet  today but I'll have to wait-





I'm gonna try that one Mr. N. Looks great.





847 Meat MarinadeThis is one that I've been working on refining for a while now, and I'm pretty happy with it. It works really well for tougher cuts like flank or skirt, but can be used for all meats. The time required depends upon the cut. A strip would take about and hour or so - a flank up to overnight.1/2 cup canola oil1 TB Worcestershire sauce1/4 cup water2 TB meat marinade mix*Combine all ingredients and stir together completely. Coat the meat and place in the fridge for as long as desired. When ready to cook, remove the meat from the marinade and add salt and pepper to taste. Cook as normal.*Recipe for meat marinade mix:2 TB beef base powder (bouillon/soup base)1 TB garlic powder1 TB onion powder1 TB meat tenderizer1 TB paprika powderCombine all ingredients into a consistent powder. Keep on hand for quick use whenever you need it.





847badgerfan wrote: I'm gonna try that one Mr. N. Looks great.Thanx Badge coming from a gourmet to a gourmund that means a lot.It really came out good.I use to use all sauerkraut but it bothered Cindy's stomach.The cabbage balances out the kraut.I also tossed in two tablespoons of raisins that seemed to temper the acidity.I forgot the Honey this time but adding the raisins worked.She loved it so I'll use that version now.BTW what is "TB" does this marinade work on Pork Tenderloin?





TB is tablespoon. I don't know it that's the proper way but that's what it means in my recipe.I don't know that I'd use that on pork, because of the beef base and tenderizer. I use the beef base to further enhance the natural beef flavors.For pork, a good brine is always my answer.





Ya I use a Soy sauce based brine.When scribbling down recipes I use T for TB and t for teaspoon.





Whatever works is the best way.Try a brine of all spice berries, whole peppercorns, salt, brown sugar and ginger.BRINE RECIPEAbout 2-3 cups of water would do. Add the berries (about 2T), peppercorns (1T), ginger (pickled, to taste), 1/2 cup of salt and a 1/2 cup of brown sugar.Toast the berries and peppercorns to release the oils - about 2 minutes or so. Add the water and then the rest of the ingredients and bring to a boil. Reduce the heat and simmer for about a 1/2 hour so. Let it cool completely, and then refrigerate to get cold.Add this to the pork and let it go overnight.This same brine can be used for poultry (I'm doing this right now) but you have to cut the salt and sugar in half.No matter the protein, you have to be careful to rinse the brine off or your food will be too salty.





Today is one of those days. Found time to get to the gym and keep an eye on the bad news bears, among..Roasted a chicken, making pork ribs, have some beef short ribs braising away and finally I'll do some grilled veggies and then some homemade fries.I'll be posting all of these recipes if they work, although I already posted the chicken brine above.





Tried a new salad dressing recipe which I liked-olive oil-white vinegar-lime juice- honey- sriracha - salt and pepper





 MaximumSam wrote: Tried a new salad dressing recipe which I liked-olive oil-white vinegar-lime juice- honey- sriracha - salt and pepper Looks similar to one my wife makes, out of Betty Crocker. She serves it over a salad of half romaine, half iceberg, candied slivered almonds, mandarin oranges, celery and green onions.

It is exciting to buy mass quantities of an animal, I've traditionally have done so with pigs for awhile because I'm in the middle of Indiana, and why wouldn't you buy 1/2 a hog if you live in Indiana or Iowa for that matter, but haven't done so with cattle in a number of years.   It didn't make sense when I was single.





Some good stuff on here now fellas. Now it's time to start adding more.I've got a lot to put here from the past year or so, and need to find time to take my scribbles and put them into Word docs. Maybe next week. Supposedly I'm on vacation. We'll see how that goes.





utee94 wrote: Personally, I like meaty beef ribs more than I like ribeye steak, so that's an easy decision for me. geez, we have something else in common





Made very good, very simple breaded boneless pork chops the other day.Dipped them in spicy brown mustard, rolled them in a mixture of 3 parts bread crumbs, 1 part finely grated parmesean cheese.Didn't need to do a thing to them when they came off.





 EastLansingAdam wrote: Made very good, very simple breaded boneless pork chops the other day.Dipped them in spicy brown mustard, rolled them in a mixture of 3 parts bread crumbs, 1 part finely grated parmesean cheese.Didn't need to do a thing to them when they came off. Off of what?





Sorry.  Slapped them on the grill.  I had doubts, I don't recall grilling breaded meat before, but it worked well.





That's what I was wondering.I've never done that.





Cooked it lower and longer so, I'm not sure how much work the direct flame did.  Kept it in the 350ish range.





 EastLansingAdam wrote: Cooked it lower and longer so, I'm not sure how much work the direct flame did.  Kept it in the 350ish range. Yes, this is a nice change of pace (grilling breaded meats), I saw my sister in law do this with chicken a few years ago and now copy her technique.    Clean grates a must, but I also keep the temps on the lower side





I thought breading was what deep fat fryers were all aboutI suppose anything can be grilled





Never heard of grilling something that's breaded.  Frying, pan--frying, baking, sure.  But grilling?  Interesting...I wonder if you could BBQ something breaded.  Hmmmmm....





ya gotta have a small corner in the back of the smoker that you could try an experiment this weekend





FearlessF wrote: ya gotta have a small corner in the back of the smoker that you could try an experiment this weekendWell sure.  I'm only doing one brisket, 2 racks of beef ribs, and 3 racks of pork ribs.  Plenty of extra room.I'm just not sure what I'd bread and smoke? Gotta be something that stand up to some heat over time without drying out. Maybe something bacon-wrapped and then breaded?





I hope you tried something and it was a huge success





I never got around to breading anything to smoke, sadly.  Perhaps next time.





I can understand that





But the beef ribs were other-worldly.  Not to pat myself on the back too much, but they might have been the most delicious BBQ I've ever tasted.  And they were super-easy to make.





that's the wonderful thing about BBQ, it's easy enough that folks from Kansas City, Memphis, and South Carolina can make superb BBQya don't hafta be a rich, arrogant Texan to BBQ meat 





No, you certainly don't. But I can guarantee you that having access to the right equipment makes it a lot easier, and having access to the right heritage makes it better.  When you're growing up on great BBQ, you're going to make better BBQ.  Them's the facts o' life.





I picked up the beef last week at the Meat Locker near the farm.  It is pretty awesome to be load up the back of a car with hundreds of pounds of beef.  Based on the rough math, we (the four of us who bought an equal 1/4 of our half of the cattle, another group bought the other half of cattle) we each took home about 65 lbs of meat ( I got most of the rib bones).  Total cost is about $5.38 per lb, We had plenty of grind (packed at 1.05lbs) , rib eyes , strips, some filet, a few bottom rumps, stew meat,  6 packs of short ribs (between 2-4lbs each), a little bit of flank, and I got my full brisket which will be smoked by my English friend in the neighborhood, who knows what he's doing with his smoker.  From what I understand, the other group had somebody that wanted some of the tongue, and other parts.





Corngrats on the beef





Oh man, you definitely should have gotten some of the tongue, and cheek meat.  Makes scrumptious tacos!





I am a big fan of the cheek, which is almost always the best bite of food from any fish or animal IMO.I passed on the cheek in order to secure the rib bones.  We basically had a draft for the one off cuts.  In truth, the other lady really wanted to the cheeks





I can't keep track of what I've posted here.  Anyways, made a dish I liked last night.  The Mexican grocery store had short ribs marked down to 3 bucks a pound, so I bought two pounds of those and braised them with onion, garlic, jalapenos, chili powder, cumin, a couple guajillo chiles, fish sauce, vinegar, and water.  I fried plantains, then smashed and fried them again.  I topped the plantains with the beef, some cheese, cilantro, tomatoes, sweet onion, and avocado.  Add some lime juice or hot sauce and that was a really good meal.





I don't think you've made something like that and posted it here.Looks real good. Did you sear the ribs before the braise?





Very similar concept to Puerco Pibil, which I still need to post here.I stopped using shoulder to make that and now use country ribs - the short rib of the pig.





847badgerfan wrote: I don't think you've made something like that and posted it here.Looks real good. Did you sear the ribs before the braise?A few of them.  I would do them all but the perils of cooking while chasing three kids has made corner cutting an acceptable method.





Also, use a ripe plantain.  I've been trying to hit the four flavors - sour, salty, spicy, and sweet, and this dish really highlights that.





I've been trying that too, but for you it also looks like you may have hit the 5th flavor with the fish sauce.





847badgerfan wrote: I've been trying that too, but for you it also looks like you may have hit the 5th flavor with the fish sauce.Yeah, a little bit.  There were some bones in the short ribs so that helped too.  You ever cook with MSG?  I'm thinking of trying it.