FOOD- Recipes

[NoBozo]

How would a RECIPE category on this forum work..?? I suspect there are some on this forum who really know how to cook... and might share. Maybe a restaurant Owner/Chef might share a recipe..incognito... that we could try.

Of course, the Chef would leave out ONE minor ingredient that makes it special...thereby encouraging the reader (after doing it himself) to go to a restaurant where that Entrée is served..to find out what it "Should" taste like. Just wondering. NB

PS: Eating...and cooking is one of my favorite pastimes in my declining years.

[Jonas Pilot]

Keep eating and your weight won't be declining.

[MAXUM]

How about some grilled BBQ venison tips and homemade potato salad? Made with home grown potatoes and dill with eggs fresh out of the chicken coup?

Finger licking good!

It just doesn't get much better than that. And they call us rednecks uncivilized? (no comment on the plastic cup full of beer just out of the picture frame, I was 'fresh out of red wine')

[ishoot308]

Originally Posted by MAXUM

How about some grilled BBQ venison tips and homemade potato salad? Made with home grown potatoes and dill with eggs fresh out of the chicken coup?

Finger licking good!

It just doesn't get much better than that. And they call us rednecks uncivilized? (no comment on the plastic cup full of beer just out of the picture frame, I was 'fresh out of red wine')

Do you deliver??

[Argie's Wife]

I would like a forum like that - that would be great!

I also think that a collection of recipes would make a nice book for a fundraiser (HINT!)

[trfour]

Jolt this, for the grille;

Terry - May 13, 2000 Categories: Title: Barbecued Broccoli & Sword fish Description: "Delightfully Delicious" Ingredients: 1 Complete head broccoli 4 Cloves crushed garlic Salt Black pepper 5 TBLS. Bull'seye Smokehouse Hickory, or your favorite barbecue sauce 1/4 of one 1/4 stick of butter, or to taste 2 1/2 to 3/4 lb. portions of fresh swordfish Directions: Criss cross 2 sheets of tinfoil, rinse deleafed head of broccoli with spring water, place in center of tinfoil, still wet,add ingredients on broccoli, (excluding swordfish), as it is cooked sepperately, close tinfoil completely around broccoli. (Swordfish) ; Rinse swordfish in spring water and place in center of criss crossed tinfoil, still wet, add ingredients on top of fish, add sauce last. Wrap up completely closed. Preheat grill, cover closed on meadium heat. Place portions of broccoli & fish on grill, close cover and cook on meadium heat for about 20 minutes. Be carefull oppening tinfoil, steam is hot!! Enjoy! Love, Terry Number Of Servings: TWO Preparation Time: Depends on how old you are!! Scallops are also very delicious cooked this way!

Terry
________________________________

[NoBozo]

Just to Clarify..I wasn't suggesting Fancy Recipes..with all the trimmings. My intent is to try to encourage people to try something NEW at home. Simple PREPS.

The other day I bought a box of frozen "Yankee Trader" Scallops Wrapped in Bacon. We ignored the cooking recomendations on the box and Broiled them on a broiler pan...with the slots....so the bacon grease drips away. ..about 10 minutes total...turning once..lay them on their sides..and Watch them. When the bacon browns on one side to your satisfaction..turn them over. We are older so eat less than a younger person. We found that 5 wrapped scalops each was enough...maybe 6 each per person.

Today we picked up some more..THIS time FRESHLY made up.. from our local fish market..already wrapped. This market had previously advised us to BROIL. Tonight they were excellent. The were noticibly more expensive ($14/dozen) than the "Boxed" scallops..but we will do the fresh again. NB

This part you can improvise: We did wild rice and green beans with sautéed... (Olive oil, Garlic, Dill, "Can't Believe It's Not Butter") Fresh mushrooms.

[Rattlesnake Gal]

Wash and dry sweet potato, cut off any blemishes and then shred. Butternut squash works also, which is lower in calories. Chop onion. (I was out of onions, so I used dried minced onions.) Preheat nonstick pan to just a bit above medium. Add couple teaspoons of extra virgin olive oil to pan, although I suspect the oil isn't necessary. Add potatoes and onion to pan, season with fresh ground pepper, parsley, celery flakes and some garlic powder. Stir-fry until tender to your liking. Sweet potatoes do not stick together like white potatoes - awesome! Given that sweet potatoes can caramelize, you can cook it longer if desired. Add chopped corned beef and a small amount of broth, (water would work too) stir-fry until heated through. Enjoy!

If you want to skip the making of corned beef, buy some at the deli. Ask the person to slice you a couple quarter inch thick or so pieces. Ham, brisket or pot roast would work beautifully for this hash recipe. Brisket is a cut of meat that comes from the lower chest of a cow and is sold seasoned as corned beef or unseasoned and just called brisket, a real favorite of mine. This cut requires long, slow, moist cooking, either on the stove top or in the oven. Oven bags or crock works well too. Brisket/corned beef and uncooked ham all freeze well - Slice and lay on lined tray and place in freezer. Once frozen, place in freezer bag for easy individual use. There is always something on hand to make a good breakfast or dinner!

[Rattlesnake Gal]

Shedded sweet potato, butternut squash, chopped onion and chopped mushroom stems, sautéed with minimal olive oil and spices until cooked. Stuffed mushroom caps and baked at 400 degrees with small amount of water in sheet pan until cooked. So d-lish!!!!

[Fishy Cover]

I'm happy to share these gourmet recipies from my bachelor days, long ago:

CHEESE SANDWICHES

Take 2 slices of bread of your choice, (white, rye, whole wheat)
One slice of cheese of your choice, (white, orange, swiss)
Put cheese on one slice of bread
Put other slice of bread on top of cheese
Eat mmmmm

Dessert

COOKIES & MILK

Take cookies of your choice (Oreo, Pecan Sandies, other)
Pour milk in glass
Put cookies on plate (if a formal dinner)
Eat cookies & Drink milk mmmmm

[dpg]

Originally Posted by Fishy Cover

I'm happy to share these gourmet recipies from my bachelor days, long ago:

CHEESE SANDWICHES

Take 2 slices of bread of your choice, (white, rye, whole wheat)
One slice of cheese of your choice, (white, orange, swiss)
Put cheese on one slice of bread
Put other slice of bread on top of cheese
Eat mmmmm

Dessert

COOKIES & MILK

Take cookies of your choice (Oreo, Pecan Sandies, other)
Pour milk in glass
Put cookies on plate (if a formal dinner)
Eat cookies & Drink milk mmmmm

Please specify what kind of milk and what size glass..

[NoBozo]

You can tell it's been a Long time since Fishy Covers' bachelor days, long ..long ago: He forgot to mention the part about adding bacon and Grilling the sandwich. Besides, he is no longer permitted to eat cheese at his age. NB

[hancoveguy]

Originally Posted by Fishy Cover

I'm happy to share these gourmet recipies from my bachelor days, long ago:

CHEESE SANDWICHES

Take 2 slices of bread of your choice, (white, rye, whole wheat)
One slice of cheese of your choice, (white, orange, swiss)
Put cheese on one slice of bread
Put other slice of bread on top of cheese
Eat mmmmm

Dessert

COOKIES & MILK

Take cookies of your choice (Oreo, Pecan Sandies, other)
Pour milk in glass
Put cookies on plate (if a formal dinner)
Eat cookies & Drink milk mmmmm

Too many choices...don't recall having to make tough decisions like that as a bachelor....

HCG

[Rattlesnake Gal]

Try making an ordinary grilled cheese into something special by making it with garlic butter!

My cheese preference was Cracker Barrel extra sharp white cheddar with a slice of provolone. Grilled golden brown on a nice thick piece of white bread. Yum!
Oh, I almost forgot... my brother in-law enlightened me on how a little sprinkle of salt on a grilled cheese adds amazing flavor. So good!

I prefer my garlic to be cooked to stave off dragon breath.

Garlic Butter

1/2 pound butter
1 1/2 teaspoons or so of minced garlic

Saute garlic in small amount of olive oil until cooked. Add to softened butter - enjoy!

[Rattlesnake Gal]

Originally Posted by MAXUM

How about some grilled BBQ venison tips and homemade potato salad?

For those of us that are not hunters, you should be able to find venison or special order it at The Healthy Buffalo,
which is located in the southern border of the Lakes Region in Chichester.

Every time I watch swamp people, I want to stop and buy some alligator to try.

[NoBozo]

Originally Posted by Rattlesnake Gal

For those of us that are not hunters, you should be able to find venison or special order it at The Healthy Buffalo,
which is located in the southern border of the Lakes Region in Chichester.

Every time I watch swamp people, I want to stop and buy some alligator to try.

OMG: You watch Swamp People..?? NB

[NoBozo]

First: We discovered a Green Bean "Kit" (enough for two) that is excellent. It is a package of FRESH green beans (Not Frozen) that comes with a couple of sealed packets..Nuts..and some spices in some kind of Sauce.... There are four different "flavors". They are called "Side Kits". The brand is "GreenLine".

Second: We actually saw a vacume packet of "Alligator Tail Meat" at the same fish market that we got the excellent scallops wrapped in bacon........... NB

[Jonas Pilot]

Originally Posted by NoBozo

OMG: You watch Swamp People..?? NB

Swampers are people too!

[NoBozo]

Originally Posted by Jonas Pilot

Swampers are people too!

YUPPERS: Just like you and me. Then there's the AX-Men............ NB

[shooter]

Here is a link to my youtube page bowhunter2439 , I have around 80 videos so far and growing , some of my older posts are old Sicilian family recipes .....enjoy....!!!
http://www.youtube.com/user/bowhunter2439

[Island Girl]

Go to the Wining Butcher and buy some fresh ground hamburger. Shape into patties, fairly thin (they will puff up). Salt and pepper both sides and grill outside while gazing at the lake.

Top with a white american cheese (not cheese product or cheese food) and continue grillilg until the cheese melts. Lightly grill buns or eat with a dark green salad and no roll! Simple, easy, delicious.... This is our go to meal upon arriving at te lake each week. Freezing the meat in burger shapes are almost as good and always available.

[gtxrider]

Originally Posted by Fishy Cover

I'm happy to share these gourmet recipies from my bachelor days, long ago:

CHEESE SANDWICHES

Take 2 slices of bread of your choice, (white, rye, whole wheat)
One slice of cheese of your choice, (white, orange, swiss)
Put cheese on one slice of bread
Put other slice of bread on top of cheese
Eat mmmmm

Dessert

COOKIES & MILK

Take cookies of your choice (Oreo, Pecan Sandies, other)
Pour milk in glass
Put cookies on plate (if a formal dinner)
Eat cookies & Drink milk mmmmm

You need to add "Eat leaning over the kitchen sink."

[surfnsnow]

i was double dared to eat gator down fla. some time back and was assured it tasted like chicken. bullcrap! tasted like stringy,grisly pork.now i always think twice,if i eat this is there a chance a relative will return the favor

[trfour]

Title: Bourbon Baby Back Ribs.
Description: This is a killer recipe for genuine Baby backs !
Ingredients: 1 3/4 to 2 pound rack of baby back pork ribs.. cut into two rib sections..(don’t forget to peel the membrane off of the back of the slab before you cut it.)
1 1/4 teaspoons ground cumin. 1 cup Lee Perrins Barbeque Sauce, or your favorite.)
1/4 cup fresh chopped cilantro, 2 tablespoons minced red onion, 2 tablespoons bourbon and 2 teaspoons chili powder.
Directions: Prepare the barbecue (medium heat).
Sprinkle ribs with salt, pepper and 1/2 teaspoon cumin. Place ribs, meaty side
UP, on grill. Cover and grill 10 minutes. Mean while, mix barbecue sauce,
cilantro, onion, bourbon, chili powder and remaining 3/4 teaspoon cumin in a
heavy small saucepan; bring to a boil, stirring occasionally. Place pan at the
edge of the grill to keep sauce warm. Turn the ribs meaty side down.
Cover and grill until cooked through, about 10 minutes. Turn ribs over again:
brush meaty sides generously with sauce. Cover and cook the ribs until the sauce
sets thickly, about 3 minutes longer. Divide the ribs between plates and
serve with remaining sauce.
Adjust the above to feed more than two people.
And Enjoy!

Terry
_______________________________________________

[Rattlesnake Gal]

Originally Posted by surfnsnow

i was double dared to eat gator down fla. some time back and was assured it tasted like chicken. bullcrap! tasted like stringy,grisly pork.now i always think twice,if i eat this is there a chance a relative will return the favor

Maybe I won't buy some alligator on the way to the lake! How was yours prepared? I was thinking small nuggets, breaded and fried like they do on Swamp People. I suppose that alligator may be one of those local dishes you like only if you grew up on it. Kinda like scrapple.

[NoBozo]

I stopped by my local fish market again today (They ONLY do FISH) to pick up some more Bacon Wrapped Scallops.

I looked at the Alligator tail meat. It was vacuum packed and ICE solid. I'm guessing it was ONE portion. The best I can say in describing it is.........well.....It didn't jump out at me and say ..GO For It. In retrospect....it didn't look much different than Vacu-Packed Perdue (chicken) "Perfect Portions"...after they are frozen.

I was going to ask how to cook it and got distracted by bumping in to an old friend that I haven't seen in a long time.

(The Scallops were again..Excellent, this Time I took it from 10 to 12 minutes (turning once) Total.)

Googled: Lot's of stuff. NB

http://www.foodnetwork.com/topics/alligator/index.html

Reminds me of Forest Gump.. How many ways to cook Shrimp

[surfnsnow]

they were fried nuggets and i must admit it wasn't a fine dining spot.more like the ones near the everglades that open when they feel like . so it probably wasn't a fair assesment as i've had bad venison before only because of improper prep. that said rattle snake gal is right, i think, it's something you like if you've grown up with it. kind of like smelts up here.never had scrapple though.

[Jonas Pilot]

Scrapple is like weird Spam!

[gtxrider]

Check the recipe for Kitty Litter Cake on the Clark's Trading Post site.

[tis]

I have had fried alligator four or five times and have always liked it.

[NoBozo]

I like it when some people substute Chicken in the recipes instead of Gator.

Apparently there are different CUTS of Gator.. not just Tail Meat, ..there is even Tenderloin.

I'm not a big fan of deep frying. NB

[gtxrider]

Originally Posted by Jonas Pilot

Scrapple is like weird Spam!

Scrapple and spam is everything but the oink!

"Spam I love it!"

[Argie's Wife]

When I think of down home cooking - "not the fancy stuff" - but the foods I'd ask my mom to make when I was home visiting, I think of...

Boston baked beans with salt pork
haddock chowder
American chop suey
boiled dinner
blueberry pie
fish n chips w/ coleslaw
hermit cookies/bars
pea soup with ham (you can stand a spoon up in it) & cornbread

and then there's the stuff that you can't find anywhere but New England - like marshmallow fluff, CoffeeTime syrup, and OnePie pie fillings.

[NoBozo]

I have been doing Breakfast Home Fries at home for 40 years off and on. MY Home Fries Still Suck compared to most diners that do breakfast. Can anyone tell me the Secret to good Home Fries...? NB

[GusMan]

NoBozo...

I feel your pain! I too cook breakfast all the time and find
my homefries, while quite good, fall short of *some* of the
lakes region restaurants. Although I must say that many area
restaurants are woefully lacking in the home fry department
(and don't even get me started on places that serve canned
corned beef hash!).

I believe the secret to great homefries are threefold:

1) Crispiness.... time on the grill counts.
2) Seasoning.... salt, pepper, garlic, paprika etc... bonus
points for added bits of veggies.. onion
and green peppers for example.

And finally... and most importantly....

3) GREASE!! Bacon, Sausage, and (homemade) corned
beef residue on a well seasoned grilltop
puts homefries over the top!

Extra bonus points for tossing a pat of real butter into the
mix at some point!

Gracious apologies to the Cardiologists who frequent these
forums!

Cheers....

Gusman

BTW... VK homefries *ROCK*!

[Rattlesnake Gal]

Originally Posted by trfour

Title: Bourbon Baby Back Ribs.
Description: This is a killer recipe for genuine Baby backs !
Ingredients: 1 3/4 to 2 pound rack of baby back pork ribs.. cut into two rib sections..(don’t forget to peel the membrane off of the back of the slab before you cut it.)
1 1/4 teaspoons ground cumin. 1 cup Lee Perrins Barbeque Sauce, or your favorite.)
1/4 cup fresh chopped cilantro, 2 tablespoons minced red onion, 2 tablespoons bourbon and 2 teaspoons chili powder.
Directions: Prepare the barbecue (medium heat).
Sprinkle ribs with salt, pepper and 1/2 teaspoon cumin. Place ribs, meaty side
UP, on grill. Cover and grill 10 minutes. Mean while, mix barbecue sauce,
cilantro, onion, bourbon, chili powder and remaining 3/4 teaspoon cumin in a
heavy small saucepan; bring to a boil, stirring occasionally. Place pan at the
edge of the grill to keep sauce warm. Turn the ribs meaty side down.
Cover and grill until cooked through, about 10 minutes. Turn ribs over again:
brush meaty sides generously with sauce. Cover and cook the ribs until the sauce
sets thickly, about 3 minutes longer. Divide the ribs between plates and
serve with remaining sauce.
Adjust the above to feed more than two people.
And Enjoy!

Terry
_______________________________________________

Terry, you don't precook the rack before grilling? Most recipes that I have found, but have yet to try, bake the ribs for about an hour in a 350° oven until tender. Thanks! Ribs sound tasty. Cel

[GsChinadoll]

Can't always afford scallops and bacon for a crowd, try pineapple chunks wrapped in bacon. Same prep, soak toothpicks first, and grill or broil until bacon is crispy. We partially cook bacon before wrapping so it doesn't burn. Delish!

[SIKSUKR]

Just made my famous(to me) homefries yesterday.The secret indgredient for me is bacon fat.I always cook bacon if I'm making hf.I leave all the fat in the pan and cut up my potatoes to the size I like and start cooking.I like a medium heat so they take longer and really such u that awfull fat.I toss in diced onions for the last 5-8 minutes so the onions don't get overcooked.Season with salt pepper and some garlic powder/salt while still cooking.I seem to always need to add some salt and pepper on the plate also.I've never had better anywhere for my taste.

[Jeanzb1]

When scallops are too expensive, here is a delicious substitute!

Buy a can or two of whole water chestnuts. Wrap with bacon and toothpick.
Brush on a combo of soy sauce and brown sugar. Bake.

YUM!

[GsChinadoll]

1 cup salt, 1/4 cup ground white pepper, 1/2 cup paprika, 1/2 cup onion powder, 1/4 cup ground black pepper, 1/2 cup garlic salt.
Combine all ingredients in a large jar or other covered container. Shake to mic well or stir in a bowl first. This will last up to 6 months.

[Pineedles]

use a small round cookie cutter, or any sharp round 1" diameter cutter and cut "holes" in thick pieces of cod. The bacon flavor will come through and no one will know the difference.

[codeman671]

This is everyone's favorite that comes to our place at the lake, especially on a cold or rainy day when you feel like snacking.

2 cans chunk chicken-drained (can use shredded chicken breast if you want to cook fresh)
2 packages cream cheese
1 1/2 cups of shredded chedder
3/4 to 1 cup hot sauce (Franks or similar)
1 cup of ranch or blue cheese dressing

Heat the chicken and hot sauce in a pan. Break the chicken up as you warm it, dont heat it too high as the hot sauce will break down and get oily if you do. When warm, add in the dressing and cream cheese. Keep stirring until the cream cheese is melted and the mixture is getting hot. Add in the cheddar and stir until melted. Pour into a small crock pot or warmer, grab some scoop tortilla chips and enjoy. Some people use 3/4 cup of the cheese in the mix, and melt 3/4 on top. I dont suggest it, it turns into a greasy mess!

[Hospitality Guy]

Originally Posted by Rattlesnake Gal

Try making an ordinary grilled cheese into something special by making it with garlic butter!

My cheese preference was Cracker Barrel extra sharp white cheddar with a slice of provolone. Grilled golden brown on a nice thick piece of white bread. Yum!
Oh, I almost forgot... my brother in-law enlightened me on how a little sprinkle of salt on a grilled cheese adds amazing flavor. So good!

I prefer my garlic to be cooked to stave off dragon breath.

Garlic Butter

1/2 pound butter
1 1/2 teaspoons or so of minced garlic

Saute garlic in small amount of olive oil until cooked. Add to softened butter - enjoy!

A bit of lemon, cracked black pepper and fresh parsley added to your garlic butter will go a long way towards making it out of this world. Feeling adventerous? Throw in a small amount of anchovie paste.

[jrc]

Any advice on a grill-able starch? We always fall back to baked potatoes or corn on the cob with our steak tips, fish or chicken.


I don't mind precooking but pots and pans on our grill is a PITA.

[MAXUM]

Is there anything in this world that cannot be improved with a few strips of bacon and a handful or two of cheese?

[NoBozo]

Thanks guys who have responded directly. You didn't mention boiling the cut up potatoes before frying. I have always boiled the sliced up potatoes for anywhere from 3-5 minutes...before putting them in the frying pan...for however long..

I also wonder, if there is a particular TYPE of potatoe that is best. I have used "Little RED" potatoes..as well as regular brown potatoes that I use for baked potatoes.

The ONE thing I have never done is GO GREASE......I use a few gobs of "I Can't Believe..." Maybe that's why my taties suck.

Maybe I need to take an extra Lipitor.....and GO for It.

We only DO..Either go out..OR stay in... for breakfast on holidays. It's not an every weekend practice. NB

PS: This past weekend, I boiled up the potatoes the night before, spiced them, and put them in the refridge over night.

[Rattlesnake Guy]

Originally Posted by GsChinadoll

1 cup salt, 1/4 cup ground white pepper, 1/2 cup paprika, 1/2 cup onion powder, 1/4 cup ground black pepper, 1/2 cup garlic salt.
Combine all ingredients in a large jar or other covered container. Shake to mic well or stir in a bowl first. This will last up to 6 months.

I was reading your note and panic set in. I was thinking..."1 cup of salt"..."1/4 cup of"... I was waiting for the 200 pounds of potatoes. Was so relieved to see this was the mix for the season. Sounds good.

[Rattlesnake Guy]

NoBozo,
I make home fries quite often. I have tried the boiling method from time to time but never found it very good. When I put the water log potatoes into the hot oil it takes a long time to boil off the water.

I prefer the bacon method mentioned earlier. I sometimes add an additional cup or two of canola oil to the bacon. The key is temperature temperature and temperature. You want to make sure the oil is hot enough that the potatoes sizzle when you add. Too cold and the oil will soak into the potato. Too hot and you will be wearing the oil.

Cutting the potatos to a fairly uniform size helps them cook more consistently.

Adding the potato is an important temperature event as well. As you add them, they cool the oil. If the potatoes are frozen or cold it is even more critical. Cooking in only the grease from a pound of bacon makes this even more important.

Turn the heat up temporarily and add the potatoes at a speed that keeps them boiling the water in the potato. The difference in cooking time from the staggered addition does not seem to be a problem.

I used to wait to add the onion for fear of burning. It might depend on the onion but as RG now needs her onions completely cooked for allergy reasons, I add the onion with the potato at the beginning and they seem do do just fine.

Draining: We use a brown paper bag from the grocery with a paper towel on top. Later that night the bag gets used to start the camp fire and it smells really good.

[Jonas Pilot]

I thought I was the only nut!

[SIKSUKR]

Originally Posted by Jonas Pilot

I thought I was the only nut!

You are if you think you are the only nut.

[LadyJane]

Originally Posted by jrc

Any advice on a grill-able starch? We always fall back to baked potatoes or corn on the cob with our steak tips, fish or chicken.


I don't mind precooking but pots and pans on our grill is a PITA.

Sometimes I make a foil wrapped veggie packet with sliced potatoes. No pans to wash up later. Just slice the potatoes, add a little chopped onion or scallions, seasoning and a few pats of butter and wrap into a foil "pillow". Or I do mixed veggies that way too, summer squash, carrots,beans ...whatever. The moisture from the veggies steams them and the butter, well, there is nothing like a little butter for flavor. Tasty, and actually fairly low cal.
As for the home fries, I have good luck using left over baked potatoes. Ditto for the bacon fat, but I have also used olive oil and a little.......butter.

[Rattlesnake Gal]

Originally Posted by jrc

Any advice on a grill-able starch? We always fall back to baked potatoes or corn on the cob with our steak tips, fish or chicken.


I don't mind precooking but pots and pans on our grill is a PITA.

PITA = Took me a while to get.

Grilled sweet potatoes might be good. I haven't tried them... yet though. Par cook ahead of time or cook low and slow, slice longways, spritz lightly with oil, season and grill to your liking.
I suspect you can also do sweet potatoes as Lady Jane suggested in a foil pouch. Slice in some onions with them...

While eggplant isn't a starchy food, it is a wonderful side dish. I peeled it, cut it longways, spritzed with canola oil, seasoned and grilled on med to medium-high until done. Shaved Parmesan to top it off just before removing from grill. D-lish!
This weekend I will try butternut squash using this method.


Occasionally we will grill those square hash brown patties for a side dish. Quick and easy!


I have a Fox Run Olive Oil Mister that I use with canola for grilling. It works great! I like that you pressurize it yourself and that it doesn't have propellants.
Canola oil works well because it can handle the high heat of a grill.

Brown rice is a wonderful do-ahead side dish. (I use Alton Brown's baking recipe, minus the salt.) Unlike white rice, it stays separate. I make a big batch and freeze it, taking out what I need for meals. I haven't tried it on the grill yet, but it should reheat well in a foil pouch with some extra liquid for moisture.

[trfour]

Title: Shrimp Dipping Sauce

Description:
I've created this sauce as an almost opposite to the traditional cocktail sauce. You can vary it by adding one or two Tablespoons of your favorite chopped herb, such as thyme or marjoram.

Ingredients:
1/2 Cup Mayonaise
2 Tblsp Heavy Cream
1/4 tsp Tabasco Sauce
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 Tblsp Sherry
2 Tblsp grated parmesan cheese
1 tsp fresh lemon juice
salt and pepper to taste

Directions:
Blend all of the ingredients together. Use as a dip for cold cooked shrimp.

Number Of Servings:

Preparation Time:10 minutes

Enjoy!


Terry
_______________________________

[NoBozo]

We used to do our own pizza..Kinda......buy a crust and put some stuff on it and bake it. Then we said to ourselves..Selves...?? Hey..we're getting older LETS let the Professionals Do It. Go to a PIZZA Place and get a GOOD professionaly done pizza. We have been wandering the wilderness for maybe two years getting our take out..AND.. eat in pizza from the Professionals.

Every place has it's issues. The last place was very nice..EAT IN..Good Pizza..BUT it took 45 minutes to get the pizza on the table...w/ONLY two other tables occupied at the time. Multiple occasions. They have a BAND on Tuesday.

SO: We went back: Here's how:

Boboli Pizza Crust. Prebake the crust at 450 degrees for 7 minutes. Remove the crust and let COOL for 25-30 minutes on the counter. (insert Cocktails) Add the stuff you want..we used [I]Classico Fire Roasted Tomato & Garlic[/I ]sauce from a bottle..you can use the leftover next week for spagetti sause. Then add shredded cheese and peperroni. Spritze of olive oil. Spices to suit. Bake for 10 more minutes. at 450. We've come home... NB

[wifi]

Originally Posted by NoBozo

We used to do our own pizza..Kinda......buy a crust and put some stuff on it and bake it. Then we said to ourselves..Selves...?? Hey..we're getting older LETS let the Professionals Do It. Go to a PIZZA Place and get a GOOD professionaly done pizza. We have been wandering the wilderness for maybe two years getting our take out..AND.. eat in pizza from the Professionals.

Every place has it's issues. The last place was very nice..EAT IN..Good Pizza..BUT it took 45 minutes to get the pizza on the table...w/ONLY two other tables occupied at the time. Multiple occasions. They have a BAND on Tuesday.

SO: We went back: Here's how:

Boboli Pizza Crust. Prebake the crust at 450 degrees for 7 minutes. Remove the crust and let COOL for 25-30 minutes on the counter. (insert Cocktails) Add the stuff you want..we used [I]Classico Fire Roasted Tomato & Garlic[/I ]sauce from a bottle..you can use the leftover next week for spagetti sause. Then add shredded cheese and peperroni. Spritze of olive oil. Spices to suit. Bake for 10 more minutes. at 450. We've come home... NB

I do similar, but make my own crust, leave it overnight to rise in the refrigerator, turn it out into a pizza pan (the ones with all the holes), 400 at the lowest rack and viola !!! Everyone loves it and I can make the crust how I like it.

[NoBozo]

Originally Posted by wifi

I do similar, but make my own crust, leave it overnight to rise in the refrigerator, turn it out into a pizza pan (the ones with all the holes), 400 at the lowest rack and viola !!! Everyone loves it and I can make the crust how I like it.

Tonight my wife and I went to our local market (Kinda like Hunters in Wolffborro..only bigger) to get the stuff. She pointed out the Market Done... do it yourself pizza dough.....like a large Burger size-shaped pile of dough. You have to TOSS it yourself..Maybe next time...maybe... NB

BTW: We have also been wandering around in the Wilderness looking for Professionally done Grinders and Wraps that are consistantly good. The Professionals lose out again. This local market has a DELI section that does Grinders and Wraps (A side line) as well as the usual selection of sliced Deli meats and stuff to order. A really FAT Wrap..any combo of meat and whatever other else you want is $4.99. NB

PS: It's probably too good to be true...It won't Last...but we can only hope...

[Rattlesnake Gal]

Last weekend I was planning to make Paul Sloppy Joe's. As I was browning the ground beef I realized the can of SJ was still at home. Oops! I had to make do with what was available in the pantry. I added a can of tomato rice soup, half can of milk and about three slices of American cheese. Left it to simmered while I toasted a bagel. Paul really enjoyed my quick thinking meal. He even went so far as to say that it was much better than Sloppy Joe! He really liked the bagle instead of the traditional hamburger bun.

[ClosetExtrovert]

Originally Posted by NoBozo

We used to do our own pizza..Kinda......buy a crust and put some stuff on it and bake it. Then we said to ourselves..Selves...?? Hey..we're getting older LETS let the Professionals Do It. Go to a PIZZA Place and get a GOOD professionaly done pizza. We have been wandering the wilderness for maybe two years getting our take out..AND.. eat in pizza from the Professionals.

Every place has it's issues. The last place was very nice..EAT IN..Good Pizza..BUT it took 45 minutes to get the pizza on the table...w/ONLY two other tables occupied at the time. Multiple occasions. They have a BAND on Tuesday.

SO: We went back: Here's how:

Boboli Pizza Crust. Prebake the crust at 450 degrees for 7 minutes. Remove the crust and let COOL for 25-30 minutes on the counter. (insert Cocktails) Add the stuff you want..we used [I]Classico Fire Roasted Tomato & Garlic[/I ]sauce from a bottle..you can use the leftover next week for spagetti sause. Then add shredded cheese and peperroni. Spritze of olive oil. Spices to suit. Bake for 10 more minutes. at 450. We've come home... NB

Boboli pizzas are the rage here. You can put them on the grill, too. Fun and easy and great. I put out bowls of toppings so everyone can pick their own.

[ClosetExtrovert]

Love your "throw together" stuff. Sounds great!! I'm going to try the Sweet potato & onion thing tonight

[NoBozo]

Originally Posted by Rattlesnake Guy

NoBozo,
I make home fries quite often. I have tried the boiling method from time to time but never found it very good. When I put the water log potatoes into the hot oil it takes a long time to boil off the water.

I prefer the bacon method mentioned earlier. I sometimes add an additional cup or two of canola oil to the bacon. The key is temperature temperature and temperature. You want to make sure the oil is hot enough that the potatoes sizzle when you add. Too cold and the oil will soak into the potato. Too hot and you will be wearing the oil.

Cutting the potatos to a fairly uniform size helps them cook more consistently.

Adding the potato is an important temperature event as well. As you add them, they cool the oil. If the potatoes are frozen or cold it is even more critical. Cooking in only the grease from a pound of bacon makes this even more important.

Turn the heat up temporarily and add the potatoes at a speed that keeps them boiling the water in the potato. The difference in cooking time from the staggered addition does not seem to be a problem.

I used to wait to add the onion for fear of burning. It might depend on the onion but as RG now needs her onions completely cooked for allergy reasons, I add the onion with the potato at the beginning and they seem do do just fine.

Draining: We use a brown paper bag from the grocery with a paper towel on top. Later that night the bag gets used to start the camp fire and it smells really good.

Have been doing the NO BOIL potatoes ever since. Works Great. Not looking back. Thanks RGuy. NB

PS: In addition to salt and pepper, I also use a sprinkle of McCormick "Tuscon Seasoning".

[smallies1]

Homefries are so annoying to get right. I tried potato leek latkes with Daisy sour cream that work just fine. Shred 2 peeled potatoes(I like Stop-Shop Russets with the thick leathery skin). You can shred an onion and then squeeze the water out wrapped in a dish towel with potato then add your egg and a speck of flour but the leek is better fine chopped. Fry in an inch of corn oil and watch that heat it will get frisky and remember garlic salt isn't Plutonium, it's just flavored salt. I like California Style kind.

[AussieDog]

S.P.A.M.

Something passing as meat

[NoBozo]

Most people don't like Kale. They probably don't like Spinnich either. I like both. I steam them in a med/large pot (with a cover) with a layer of "chicken broth" and other spices like garlic and dill in the pot.

Bring the broth up to a near boil and add the Kale/Spinnach and steam for NO More than 3 minutes. When done..bail the veg out with Tongs into a serving bowl.

THIS is the key: Splash of Balsamic Vinegar on the serving bowl of veg ..On The table. ..Just prior to serving. NB

[smallies1]

Life without a bag of steamed spinach is miserable. It's a buck or 2 at Shaws. get not the baby the kind you have to de-stem just steam in a splash of water and gonna need that butter.

[NoBozo]

The best Filet Mignon I have had is in a restaurant. I have been working on doing it at home..Both on the BBQ and in the broiler (when it's 18 degrees outside.) My filet is pretty good but it's not quite up to the restaurant..... Not about the doneness....it's about the flavor and crustyness....Total time 14 minutes..turning it 4 times.

Anybody have any ideas on how to do this...... NB

[jrc]

A good restaurant filet will usually be prime grade but most supermarket beef is choice or select. Even if you can cook it perfectly and it still won't taste as good. So it might not be your technique.

http://www.primesteakhouses.com/how-...ades-beef.html

[Rattlesnake Gal]

Restaurant Steak Secrets

In addition to what JRC said, they also age the steaks and add butter, often herbed, at the end.

[Little Bear]

I've used this grilling method for several years - it's foolproof and the steaks come out as good as any steakhouse. I can cook a 3" filet mignon to medium rare perfection using this method:

http://www.lindauerfarms.com/how_to_...grilling_steak

They also have a method for broiling, but I've never tried it:

http://www.lindauerfarms.com/how_to_...broiling_steak

Sadly, my grill is still buried under snow on my back deck, so it will be a while before I can grill a steak.

[NoBozo]

Thanks guys. VERY interesting. I Now know why my Filet is only just good and not very good or excellent. I only paid $23 a pound at the supermarket... Vs. $65 a pound from the specialty mail order place linked above. Maybe I'll see if I can find an old fashion butcher shop or strictly meat market. NB

[smallies1]

Room temperature isn't enough. really preheat who knows 150 200 and wait for it.You don't want the oven to be "burning" away to get the thing sickly looking and warm. My dipping sauce is Hellmanns and Kikoman teryaki also terrible for fried chicken.

[Little Bear]

Originally Posted by NoBozo

Thanks guys. VERY interesting. I Now know why my Filet is only just good and not very good or excellent. I only paid $23 a pound at the supermarket... Vs. $65 a pound from the specialty mail order place linked above. Maybe I'll see if I can find an old fashion butcher shop or strictly meat market. NB

Just to clarify, NB: I have never ordered any steak from these guys. I just buy it at the local store - usually Winin'g Butcher if I want the real thick filets. Try this method with the "cheap" stuff - you'll be amazed!

[NoBozo]

Originally Posted by Little Bear

Just to clarify, NB: I have never ordered any steak from these guys. I just buy it at the local store - usually Winin'g Butcher if I want the real thick filets. Try this method with the "cheap" stuff - you'll be amazed!

No problem LB. I am learning something. We always consider Filet Mignon as a Special Treat. NO problem paying extra ..Once in awhile. NB

[kauriel]

Originally Posted by jrc

Any advice on a grill-able starch? We always fall back to baked potatoes or corn on the cob with our steak tips, fish or chicken.


I don't mind precooking but pots and pans on our grill is a PITA.

Summer squash is great on the grill. I use a foil pan with some olive oil and fajita seasoning and cook for about 30 min.

[Argie's Wife]

Originally Posted by NoBozo

Most people don't like Kale. They probably don't like Spinnich either. I like both. I steam them in a med/large pot (with a cover) with a layer of "chicken broth" and other spices like garlic and dill in the pot.

Bring the broth up to a near boil and add the Kale/Spinnach and steam for NO More than 3 minutes. When done..bail the veg out with Tongs into a serving bowl.

THIS is the key: Splash of Balsamic Vinegar on the serving bowl of veg ..On The table. ..Just prior to serving. NB

Try that (the Balsamic vinegar on veggies after steaming and/or grilling) with Brussels sprouts - and with a pinch of sugar...

[Jeanzb1]

Here's a delicious meal I made for dinner guests on Friday night:

Spinach salad with raspberry vinagrette dressing, goat cheese, pecans and blackberries

Salmon Picatta

Brown Rice with bits of shredded carrots and broccoli mixed in

Roasted Asparagus

Orange Sorbet and cookies for dessert

YUM!!!!!

[NoBozo]

Originally Posted by Argie's Wife

Try that (the Balsamic vinegar on veggies after steaming and/or grilling) with Brussels sprouts - and with a pinch of sugar...

My wife of 46 years adds a little "Salsa" as well. She sautés the brussels with a little chicken broth.

I think I may try a little balsamic....

OH Wait: Sometimes my significant other is "Offended" when I suggest a variation on HER recipes. I need to be VERY Careful.... NB

[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?

[salty dog]

We love Kayem, especially the beef-pork mix. So tasty on the grill. I love the crunch of the NC when you bite into them.

[SIKSUKR]

Sorry for the delay. I don't have any in front of me but I believe the Kayem brand is only blue while the Kayem Schoinland has red in it. The Schonland brand is clearly marked but I like the Kayem natural casing brand better. Some prefer all beef and they make those also. Beef fat is not the most palatable fat which is why all beef and pork blends will use the the lean beef(90% or better) for that portion and higher pork fat cuts for the fat portion.

[tis]

So you have confused me, sik. Which ones do you think are the closest to the old Schonlands that you used to make?

[SIKSUKR]

Kayem beef and pork natural casing.The spices are not the same but I like these more than their reformulated Schonland brand.

[tis]

Ok, I get the ones in the box and put them in the freezer. Two and a half lbs. I think.