FOOD- Recipes

[Sal]

You DO need to be careful . . . what happens if your wife finds out about your significant other.
(and tell us honestly . . . which is the better cook?)

[upthesaukee]

I think I heard about this NB..

I heard that No Bozo and a friend were walking down the street. Two women are coming up the sidewalk in the opposite direction. No Bozo says "Oh Oh, I'm in trouble, here comes my wife and my girlfriend!" His friend says "What a coincidence, I was about to say the same thing! "

Couldn't help myself NB....Back to recipes.

[NoBozo]

Originally Posted by Sal

You DO need to be careful . . . what happens if your wife finds out about your significant other.
(and tell us honestly . . . which is the better cook?)

We each have our own specialties. Most of the time we split the chores for any given meal. NB

[NoBozo]

I havn't tried Filet Mignon on the BBQ since my last post. Tomorrow I will try it again with the meat from the local market. I have a new idea for the topping. Will report back. NB

PS: Prime: Choice: Select...in that order from the top.

[NoBozo]

As an aside: While on vacation we went to the Woodshed, and Garwoods in Wolfeboro and I had Filet Mignon in both places. Regular Filet at The Woodshed and "Mini" Filet at Garwoods. Both were fine.

Where to post this: FOOD..... or Restaurant forum......I always use the Filet as a "Standard" to Judge restaurants that offer that entre: NB

[ishoot308]

N.B.;

Here's a filet I had tonight at Woodlands Tavern in Alton. They call it "Beef Chasseur". Over the top delicious!!

Dan

[Sal]

as the old lady said in a long ago TV ad, "where's the beef?"

[NoBozo]

I'm sure most of you already know how to do Filet Mignon on the BBQ to your taste.

Last night I outdid myself: Two filets..one @.33# and the other .38#. USDA Grade "Choice".
-----------------
Soak the filets in Black Pepper, Salt, Soy sauce, Balsamic vinegar, Minced Garlic ...and one "Measured" TBLS of Dijon Mustard. Don't get too overboard with quantities. Just a few squirts. Turn the Filets occasionally..at room temperature. Soak for about 45 minutes+/-.

Cook the filets on the gas grill. (We have a Two burner Weber..Silver..OLD) Full heat all the time.

Total time will be 14 minutes (For Medium.. Medium Rare) Use a timer.

Side #1 ...3 minutes. (11 minutes to go.)
Side #2...3 minutes (8 minutes to go.)
Side #3.... 4 minutes. (4 minutes to go.)
Side #4.... 4 minutes...DONE
-------------------
The TOPPING. Shallot Butter:

3-4 pats of Real butter..unsalted.
1 TBLS diced shallots.
1 Clove minced garlic.
Generous powdered garlic.
Black pepper.

All this mix ... in a "Corel" Cup...Warmed. (Remember "Corel'..?. 1960s.) If not... use a tea cup.

Apply this paste to the beef on the plate at serving.. Hope you find this enjoyable. NB

[Rich]

I'll share this recipe with you if you promise not to spread it around as it's my family's secret recipe!

Don't worry, I'll know if this gets around, so don't try to sneak this to anyone!

Rich’s (now almost famous) Unbelievable Italian Grilled Chicken (this is my secret recipe handed down to me by my father, so perhaps I should name it "Ernie's Italian Grilled Chicken"):

Ingredients:

Cut Chicken Parts. I use chicken thighs, as they cook nicely with the bone in. The skin MUST be left on! But you can use any other cut chicken parts, as long as the skin is left on. This recipe doesn’t work well without the skin and it also doesn’t work well with a whole chicken as you must season and grill all sides of the chicken for the proper flavor. The chicken can be seasoned just before you place it on the grill. Just be sure that the chicken is totally thawed if it was previously frozen.

Dried Oregano

Onion Salt (no, don’t try it with only onion powder)


Preparation:

First, be sure the skin is in place and even on one side of the chicken. Sometimes you have to stretch it back into place.

Then sprinkle a generous amount of Onion Salt on each side of the chicken. If you use too little, the flavor won’t be right, if you use too much, the chicken will be too salty. So experiment. When I think I have put on too much, the flavor is just right!

Next add a generous amount of Dried Oregano on each side of the chicken. You can’t over do this as too much just won’t stick to the chicken, so don’t sprinkle it lightly. Note that I don't think fresh Oregeno will give the proper results.


Cooking:

It’s important to use a medium or low heat / slow cooking method, so as to minimize the amount of fat dripping and flair ups. I use a gas grill and first pre-heat the grill HOT. Then turn the burners down as low as they can go, the fairly inaccurate temperature guage on my grill shows about 350 to 400 degrees F. Some may not call this slow cooking, but we're grilling, not smoking the chicken. I cook it about 23 minutes on each side (for bone-in thighs).

I put the chicken on the grill, skin side up first (yes it's important), close the cover and wait 23 minutes. No peeking under the cover!

Flip the chicken over so the skin side is down and close the cover again for 23 minutes.

If you have chicken parts of various size and thickness, such as a combination of breasts, thighs, wings, legs, you will have to place the larger parts on the grill first (breasts), then the next thicker parts, until the wings are on. Then you will flip them all at the same time, but start taking the thinner parts off first (wings), and slowly proceeding until the last thickest breasts are removed. This takes practice to know how to time every part so they come out perfect. This is one of the reasons why I stick with the thighs. They are easy to cook, fairly uniform in size and always come out tender and juicy.

When time is up, it’s done! Or if you don't have the time figured out for your particular grill, it's done when the meat next to the bone is no longer pink, and the juices run clear when you cut into the meat next to the bone. The skin should be crispy and golden brown. If the skin is coming out charred, your heat is too high.

Of course, your grill may have different heat, so you may have to adjust the time a little. I find that I have to cook a little longer if it’s windy/cold out (Here in NH I cook even when the snow is flying), or a bit shorter if there is no wind and it’s hot out.

If you cook it properly, the skin will be a golden crispy (not blackened nor burned, but crispy), and the meat will be tender and moist. If you over cook it, the meat will be dry and tougher. It has come out perfect if the skin is golden and crispy and the chicken is just cooked enough (just past the pink stage when checked next to the bone). It’s all about time and temperature control.

Important Marine Cooking Note: This recipe doesn't work well on the small 'Magma' gas marine grills for boats as they get too hot. I have to constantly take the chicken off and wait for the fat to burn off, then place the chicken back on again, all while having the top open. I sometimes end up taking the chicken off a bit early and then wrapping all the chicken totally in aluminum foil, this let the residual heat in the chicken continue to cook the centers, while I was preparing other things. I think the chicken can sit for about 20 or 30 minutes wrapped in the foil. It will still be tender and warm, but the skin isn't as good as when used on a larger grill that can cook slower.

People often try to suggest that you can partially pre-cooking (or par-boiling)the chicken, and then grilling to finish, if you try this method, you will not get as nice of a crispy, flavorful skin. It's just not the same results by a long shot!

I often get people raving about this simple to prepare dish.

Let me know how you like it!

Enjoy!

[MeredithMan]

Folks, fyi....

Happened to be in the Innisfree Bookstore in Meredith this past weekend and there was a local cookbook on the shelf. The title was something to the effect of, Favorite Recipes of the Island Residents of Winnipesaukee (I may not have it exactly right...going from memory).

Anyway, it was compiled by a local author and some of the recipes sounded really good!

MM

[NoBozo]

i think the Push Cart on the Wolfeboro Town Docks ..summer..is Sabretts.

I have been looking for this stuff on line for years...to buy on my own..for home consumption...not commercial. The result was:..Sabretts is ONLY Available to the "Push Cart Vendors"..... Sabretts actually SELLS the Push Carts themselves..The Hardware.

Good News: My local market now sells the Sabretts hot dogs and sauce. Tried them both tonight. GOOD. NB

[SIKSUKR]

Originally Posted by NoBozo

iThe result was:..Sabretts is ONLY Available to the "Push Cart Vendors"
Good News: My local market now sells the Sabretts hot dogs and sauce. Tried them both tonight. GOOD. NB

Not sure where you got that info. Being a former sausage manufacturer/owner of the local favorite Schonland brand, Sabrette could never survive selling to only push cart vendors. I'll bet that is only a fraction of a % of sales. Their website shows Shaws, Market Basket, and Hannafords as retailers in NH though I've never seen them there.
PS..Get the Beef and pork instead of the all beef,

[Happy Gourmand]

Originally Posted by SIKSUKR

Not sure where you got that info. Being a former sausage manufacturer/owner of the local favorite Schonland brand, Sabrette could never survive selling to only push cart vendors. I'll bet that is only a fraction of a % of sales. Their website shows Shaws, Market Basket, and Hannafords as retailers in NH though I've never seen them there.
PS..Get the Beef and pork instead of the all beef,

Schonland's are the best. I was happy to see the qualitytradition go on with Kayem, another high quality deli meat provider.

[tis]

UMMM, YUM!, Schonlands-the old schonlands that is. They are SOOOO good! That's all I ever bought. I won't buy anything but Kayems now.

[SIKSUKR]

I actually bought all the meat and had the formulations for our products. Kayem changed the Schonland NC formula by putting chicken (and not the kind of chix your thinking of) in them. The Kayem beef and pork nc is the only one I buy now.

[tis]

What does NC mean?

[wifi]

Originally Posted by tis

What does NC mean?

LOL, I just had to look it up too, its: Natural Casing

[tis]

Thanks wifi. Guess I should have thought of that but I didn't!!

So what color package is the one you buy, sik? I have the blue one now and it says beef. Is the red one the beef and pork?