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Post by Jesse Jamester on Dec 27, 2020 20:36:28 GMT -5
So, holidays are upon us! Merry Christmas, Happy Hanukah, Happy new Years and all that!
Down to the dirty deeds here, what have you been cooking? I'm a big fan of home cooked meals; seriously I have cut out fast food and take out for the most part this year and only cook from home. Got in a rut there and was doing slow cooker meals, but since I am feeling more adventurous with my food again, I need some new recipes.
Have any good recipes?
Mine is below:
Stuffed Salmon Ingredients: 2 filets of fresh salmon (Giant Eagle bought) 1/2 cup of Spinach Artichoke Dip Minced Garlic (use desired amount) 1 tsp of salt 1 tsp of pepper 1 tsp of basil 1 orange (cut in half) Olive Oil 2 tsp of butter
Steps to cook: 1. Slice the salmon in half horizontally, leaving an inch on the edge so you can flip over the top. 2. Season with some of your salt, pepper, and basil 3. Add the spinach artichoke dip, and fold the top flap of salmon over. Season the other side. 4. Oil up a glass casserole dish with your Olive oil, add fish. 5. Cut the orange in half, add to the pan but not directly on the fish 6. Add the butter at both ends to avoid sticking/burning 7. Bake uncovered for 30-35 minutes at 425 degrees
Serve with some Cajun spiced asparagus and cauliflower tatters (steamed cauliflower grinded up with butter to look like mashed taters)
What do you cook for Christmas?
My family is big on Ham. I didn't get to spend it with them this year, so I made a small ham, brown sugar and bourbon glaze, some pineapple, and scallop potatoes, and fresh green beans with bacon diced.
Do you have a tradition for New Years?
I would make sauerkraut and pork, but not feeling it this year. I think I'll just do a cowboy chili (three meats) and cornbread.
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Post by Oh-Oh on Dec 27, 2020 21:04:09 GMT -5
So, holidays are upon us! Merry Christmas, Happy Hanukah, Happy new Years and all that! Down to the dirty deeds here, what have you been cooking? I'm a big fan of home cooked meals; seriously I have cut out fast food and take out for the most part this year and only cook from home. Got in a rut there and was doing slow cooker meals, but since I am feeling more adventurous with my food again, I need some new recipes. Have any good recipes? Mine is below: Stuffed Salmon
Ingredients: 2 filets of fresh salmon (Giant Eagle bought) 1/2 cup of Spinach Artichoke Dip Minced Garlic (use desired amount) 1 tsp of salt 1 tsp of pepper 1 tsp of basil 1 orange (cut in half) Olive Oil 2 tsp of butter Steps to cook: 1. Slice the salmon in half horizontally, leaving an inch on the edge so you can flip over the top. 2. Season with some of your salt, pepper, and basil 3. Add the spinach artichoke dip, and fold the top flap of salmon over. Season the other side. 4. Oil up a glass casserole dish with your Olive oil, add fish. 5. Cut the orange in half, add to the pan but not directly on the fish 6. Add the butter at both ends to avoid sticking/burning 7. Bake uncovered for 30-35 minutes at 425 degrees Serve with some Cajun spiced asparagus and cauliflower tatters (steamed cauliflower grinded up with butter to look like mashed taters) What do you cook for Christmas? My family is big on Ham. I didn't get to spend it with them this year, so I made a small ham, brown sugar and bourbon glaze, some pineapple, and scallop potatoes, and fresh green beans with bacon diced. Do you have a tradition for New Years? I would make sauerkraut and pork, but not feeling it this year. I think I'll just do a cowboy chili (three meats) and cornbread. Great Topic I will have to copy and paste some of the recipes we’ve been using over the last little while. What I’ve come to enjoy is making my own sauces with heavy cream and various spices/garlic. This works with seafood, pasta or chicken. A friend of mine is Jamaican and blessed me with their family’s secret jerk sauce. Not only does it pack a punch with heat, but the peppers they use are so fresh and flavourful. I grabbed a Honey Bee Spiral Ham for Christmas this year and it was the best decision I made this holiday season. I’m still using it in sandwiches and with eggs in the morning. I’ll use the bone for soup sometime next week. Speaking of soup, we dabbled in a polish soup with kielbasa, cabbage, carrots and potatoes and I think we nailed it. I try to make as many soups as I can and freeze them for down the road. New Years these days is all about reflection, music and watching the ball drop. Have a few drinks and bust out some snacks for the evening.
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Post by Old Line Jeff on Dec 27, 2020 21:51:11 GMT -5
A few of you all who've been in my efed crew forever (Justin, Rob, Aaron mostly) remember my ex Renee. She used to make all sorts of weird but delicious italian dishes. Then she'd refuse to fork over the English names. And she was assfuck useless when it came to actually giving out recipes or helping teach anyone to cook. But every year I get the blues knowing I'll never eat her sweet potato gnocchi again. YES I KNOW THERES RECIPES FOR IT ON THE INTERNET ITS NOT THE SAME WHY CANT IT BE 2011 AGAIN 2011 WAS AWESOME.
anyway.
Christmas was just me and my folks this year and mom wasn't up to doing anything in the kitchen, so yours truly cooked Christmas Dinner. When I was younger and my family was bigger, we cooked duck. I couldn't find a duck on short notice so I cooked Greek style cornish game hens with feta cheese stuffing.
*Four cornish game hens (I assume you can find these in the freezer in any decent sized grocery store, and if you've got a big one you might be able to find fresh which is better. They come two to a pack, about $7.50) *One and 1/4 pounds of feta cheese. *Two tsp dried oregano *One tsp dried mint *one half tsp cinnamon
*Preheat oven to 350 degrees Fahrenheit. As a good American I refuse to learn what 350 F is in C. C is for people who hate God. *Crumble up the feta into a fine grind. Easiest to just use your hands *Once the feta's crumbled, sprinkle the oregano mint and cinnamon over it, stir thoroughly *Resist urge to eat the stuffing before it goes in the birds *RESIST *Put the feta in the chicken body cavities, very lightly packed. If you squish the cheese it won't get the right consistency when cooked. If you notice a lack of breadcrumbs in this recipe, it's because feta melts slowly and it won't get hot enough in this recipe to melt out of the birds. *Wrap each chicken in aluminum foil, put them all on a baking rack with minimal contact between them. *Before you put them in the oven I'ma warn you that these things will put out a LOT of juice and chicken grease, and you don't want it getting into the stuffing. You also might be able to make a good chicken stock out of it if you're a talented cook with spare freezer space. So, try to find a roasting rack that sits up at least an inch. You might be able to rig something like punching a hole in the roasting pan so the juices drain out of it and put a receptacle under them because you don't want to flood your oven. I bet dollars to donuts Aaron knows how to deal with this. *Bake them for 1 and 1/2 hour *Take them out of the oven, peel back the foil, sprinkle them with salt and pepper to taste, and bake 45 more minutes. *Take them out of the oven and let them rest for about 15 minutes.
I served these babies with cooked greens. If I had more people around and more energy to cook with I'd have made some kind of rice. Also goes good with white wine, or if you're like me and just don't dig wine too much, a good quality pale ale.
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Post by Isabel Rios on Dec 27, 2020 22:59:54 GMT -5
Okay, so this is not a traditional Christmas dish. It's not a traditional ANYTHING dish. If I were to actually call it risotto I'd probably get death threats from anyone with even a hint of Italian ancestry. But if you like strong flavours and want something hearty and rich and delicious? I gotcha right here.
Red Wine, Bacon & Blue Cheese Barley "Risotto"
Ingredients (full disclosure, I don't measure much with this):
Red wine (something with lots of flavour to hold up against everything else here) Chicken or turkey or duck or vegetable or... well, probably anything but beef stock (lots of it) Bacon (a little if you're making this as a side, a pretty big chunk if you're making it a main course) Blue cheese (I usually get it in these little triangle wedges at the grocery store, I love blue cheese so I use pretty much the whole thing but if you don't want it that strong use less) Garlic (as much as you want, measure that stuff with your soul) Onion (same as garlic) Barley (pearl or pot)
Get your stock warming up in a pot so it's between steaming and simmering when it comes time to add it. Cut the bacon up into small bits and cook it up in a big pot. Once it's nicely cooked take it out and set it aside, save at least enough fat to cook the onion and garlic in. Chop the onion up as fine as you like, get it in the bacon fat, cook til it's nice and translucent and smells delicious. Add the garlic, also chopped as fine as you like. For the barley, give it a rinse before you add it. I think a cup of it dry ends up being like 3.5/4 cups cooked so kinda keep that in mind when you're deciding how much to cook. Add your barley into the pot with the bacon fat, onions and garlic. Give it all a good stir, let the barley get warm and coated in the fat. Add about the same amount of red wine as you did barley (and pour yourself a glass, you're worth it). Stir regularly (you don't need to stir absolutely constantly like you do when making proper risotto with rice, but you still want to give a good stir every couple minutes). Once the red wine is almost completely absorbed, add some stock, a ladle or two at a time. Stir and add more stock once what's in the pot is mostly absorbed. Continue until the barley is cooked to your liking (I like tender but still with a bit of bite to it, not completely soft). If you run out of stock before it's cooked you can add water. Once the barley is cooked, add the blue cheese and the cooked bacon back to the pot. Mix it in thoroughly until the blue cheese is good and melted. Serve as soon as it's cool enough that it won't burn your face off. A bit of hot sauce to help cut the richness can be nice but consider it optional.
Boom, you've got either a delicious, rich side dish or a main course. I like a salad on the side so that I can pretend I'm being healthy with the grains and greens and just kinda ignore how much bacon and blue cheese I'm consuming.
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Post by Old Line Jeff on Mar 7, 2021 21:57:30 GMT -5
This thread needs more love and I don't suppose pasta salad technically counts as cooking but mine gets pretty good reviews. I whipped a batch up tonight is why I thought to post it here.
You probably need a food processor if you don't want to spend all day chopping veggies though.
For the salad
*one 16 oz package of pasta of your choice (I like ditalini, but small shells, rotini, plain old elbow macaroni, anything small or smallish would work) *one cup very finely chopped carrot *1/2 cup very finely chopped celery *1/2 cup very finely chopped green onion *1/2 cup very finely chopped pickled peppers *1/2 cup very finely chopped parsley
(I chop all that stuff with a food processor. Also I usually skip the parsley because I'm lazy and my parsley goes limp between when I buy ingredients and actually get around to making the stuff)
For the dressing
*2/3rds cup mayonnaise *1/3rd cup sour cream *1/6th cup decent brown mustard. Yeah I said 1/6th cup just eyeball it. I use kroger coarse ground garlic mustard but really any non-sweet mustard should work. *2 tbsp of the pickled pepper brine *2 cloves garlic, smashed (optional, but if you don't opt we can't be friends) *1 tsp each garlic powder, onion powder, black pepper *Cayenne pepper to taste - I use 1 tsp
Mix dressing thoroughly.
Keep dressing and salad separate until you're about to eat it. The pasta will absorb the moisture and somehow all of the taste out of the dressing if you dress it and leave it sit for more than a couple hours.
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Post by Jesse Jamester on Apr 28, 2021 17:50:11 GMT -5
Made this tonight for dinner:
PhillySteak & Cheese Pasta
1 lb ground Bison meat 1 whole white onion (1 cup onion approx.) 1 clove of garlic 1 cup of diced bell pepper 1 cup of sliced fresh mushrooms 1 lb pasta noodles (break lasagna pieces for leftover noodle use) 2 cups of water Season to your liking (salt, pepper, steak rub, worchesthire sauce, soy, and rosemary is what I used) 1 cup of shredded provolone cheese
Step 1 - prep your meat and brown it. add diced onion before it’s fully brown Add diced peppers Stir until translucent peppers and onions Add sliced mushroom Add garlic & seasoning Stir until mushrooms are cooked down. Add pasta, 2 cups of water, and the rest of your seasonings for 12 minutes on low heat (simmer covered) and stir Remove from heat when noodles are tender Add cheese and stir. Let sit for 3 minutes and serve.
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