WTF? OC and AC? Is this where the OG’s have been hiding? I miss my av maker. :sad:
Uhhhhh, searing foie is a little advanced IMO. Stick to simpler techniques like braising. Also try rendering a duck breast that’s a fun little intermediate project. where are you getting all this product from? What aromatics are you adding to your braise? Also tarragon and apple? Dunno about that one…
Labor Day checklist… up early prepping
Memphis style ribs
Smoked Sausages (thanks unc)
southern style iron skillet beans
sweet corn with cilantro-butter
letting my ribs sit in brine at room temp for the final couple of hours (12 hours total)… ill season an prep for the grill a lil later
I could get most of this product through work or specialty shops. Aromatics to the braise is just going to be the simple mirepoix and perhaps star anise. If that doesn’t work it’ll just be mirepoix and bouquet garni. Tarragon I’m going to use very sparingly since it’s a herb that can overpower very easily. I’m hoping that I can use the venison as a bridging flavour between the two flavours but including the apple is more about a texture contrast than anything else. Can anyone suggest something else for a veg or fruit substitute if apple and tarragon won’t work out?
OC
Can you guys recommend a quick & easy dinner that’s quite filling & very cheap? Must feed 4 big men w/ appetite
I have lots of ground beef, ground pork, pork loins, & chicken(drum stick & thigh)
Im trying to expand my cooking, i want to be able to at least cook 14 different dinner dishes, so far i only got 5 down.
- Spaghetti w/ meatballs, salad, & garlic bread
2)Chicken Alfredo Fettuccine w/ spinach, salad, & garlic bread
3)Tuna Casserole w/ salad, & bread roll
4)Meatloaf w/ potato, bake beans, & green beans
5)Pork chop w/cream mushroom, mash potato
Add main/sides & recipe thanks
Ask your Asian wife to cook for you.
Or try gordon ramsey’s sticky lemon chicken with the legs and thighs. Delicious and quick. [media=youtube]mARkUax2jg0[/media]
No asian food recipe…
- Shepherd’s pie with the ground stuff and it should be filling enough. Add some honey glazed carrots as extra veg on the side to add some more ruggage.
- Apple roasted Pork Loin. Just sear off the loin, put all the shit into a pan with onions, apples, celery carrots, and bake off until done. Pork can be a little undercooked (doesn’t have to be well done, med well is great and moist). Once you pull everything out and let the loin rest under some foil, you can deglaze the roasting pan with some apple juice or cider to make a simple sauce.
- Mini sliders for all the ground products. I say this mainly because it’s simpler than making one massive burger patty that might take a long time to cook rather than pow pow pow, just do a bunch and sandwich between some buns. Also it’s a mind thing, if they think they are eating more the feel like they are eating more.
- Bolognese sauce with the ground meat product which in turn can be used for many pasta applications from stuffed canneloni (with some awesome cheeses), lasagna, spaghetti, penne etc. etc.
- Chicken chowder. If you have some left over rice (which I fucking know you do with your asian wife) get some onions, carrots, and tomatos and debone those chicken thighs. Take chicken meat, toss in some flour and chili powder (or tobasco sauce). Sear off chicken. Remove from pot and then toss in some oil and the veggies, deglaze with some white wine, then add chicken stock (or water), your seared chicken, the bones which you’ll pick out later. Simmer 10 minutes, add diced potato. Simmer another 10 minutes then add rice in the end. Season and serve with perhaps some sandwiches or just bread. Might be a bit more dainty but if you make some simple sammys it’ll be fucking great. Add a bit of lemon at the end just to brighten it up.
OC
- & 5) sounds good
For the chicken chowder, what’s a good sandwich that goes with that?
I’d go with just a simple ham sandwich that if it you want to focus on the chowder more than the sandwich. Otherwise do a sloppy joe if you want to increase the filth factor by 10.
OC
Third series of Master Chef:Professionals UK has just started up. Top Tier cooking that you can learn from
I bought a shitload of cooking stuff the other day. Made my first roast, and it actually turned out incredible.
I wanna make a chili soon, using the new crockpot I bought, but I thought I would ask you guys for some kickass recipes first. Any thoughts? I dont wanna do anything TOO extreme, and kinda wanna stick to beef for this first chili, but definitely want it to have a kick to it
I know someone who uses that milk trick for chicken, although I don’t really understand why since it’s not like chicken has a strong flavor. Lemon juice can help with fishiness, although it’ll obviously change the taste if used in large amounts. I suppose it depends on how you are preparing the fish.
From Alton Brown’s feasting on Asphalt. Because nothing is like chili like chili from a diner in the middle of no where.
1 - med yellow onion chopped
1.5 tabspn salt
1.5 tabspn chili powder
2 teaspoon paprika
1 teaspoon red pepper flakes
2 lbs ground beef (or your beef)
2 cups tomato puree
1 (15oz) can of red kidney beans
1 cup of water.
Procedure: Oil dutch over, add in onion, salt, chili powder, paprika and red pepper flakes and cook onion until soft. 6 to 8 minutes. Add beef and brown around 5-6 minutes. Add tomato puree, beans and water and bring to boil. Reduce heat to low, cover and simmer for 25 minutes. Then remove lid and cook additional 5 minutes.
Me I’ll add some molasses just to give it a richer darker flavour if you want, but if you prefer to keep it a bit tomatoey, then keep it out. Just remember that when you add the liquids, scrape the bottom to release the yummy meaty parts stuck on the bottom of the pan.
OC
^^^ Thanks a bunch! I notice Chili Sauce at stores a lot (Heinz, for instance, makes it). Should I even bother with this shit at all???
no… dont
either do what orangecat suggested OR get the Mccormick dry seasoning packs an manipulate the instructions on the back
you can also get (my favorite chili of all time) the seasoning packs from certain spot like Gold Star Chili (u can order them online… i do)
my ranking of styles of chili
cincinnati style… god tier
texas
midwest (aka truck stop style chili)
the appropriate answer is “fuck no”
Today I’m gonna try something different. I’m roasting some garlic in the oven and then with that I’m gonna make a paste with salt, pepper, lemon juice/zest, honey and olive oil. gonna marinate chicken in that for a bit, then cook it off in my new calphalon pot (it was a wedding gift, but the wedding was canceled so I’m gonna use that shit, besides I planned on buying one for myself anyway 
) I’m also gonna try making couscous for the first time, should be interesting.
anything alton brown is a winner. I love his show “Good Eats” he combines science and food. it’s perfect for a nerd like me. haha
cincinnati chili is the one with the spaghetti right?
cincy chili is a distinctive style… yes it can be served with spaghetti… but its the preparation of the chili itself. It has distinctive flavor that stands out due to the cinnamon an chocolate (yes chocolate) included in the ingredients. it can be put on burgers, hot dogs, fries… whatever damn near. I spent summers in cincy a fell in love with it.
that stuff sounds like a winner. I remember seeing it on TV (where I see a lot of regional foods that I’m dying to try) and they always mentioned Cincinnati “5 Way Chili” (or 4 way? I forget) and shit sounds awesome. Here in Hawaii there is a chain called Zippy’s that has a pretty good chili and they serve that on everything too spaghetti, hot dogs, rice, and even burritos (they have no sense of good mexican food here in hawaii IMO).