Grub Hub

[paradime]

We need a place to share food formulas... Okay recipes if you want a formal label, but let's face it, cooking is a supremely subjective science so for me, a "recipe" is nothing more than a starting point. For others, it's a sacred path to recreate perfection, or a way to reconnect with a memory. Kind of like Datsun modifiers vs. restorers, it's your dinner, you make it the way you like it.  

[paradime]

Chicken&waffles
 
serves 8 
4 boneless skinless chicken breast.
1/4 cup salt
1/2tsp pepper corns
1 cup boiling water
1cups crushed ice
1 pint buttermilk
2 cups flour
2cups Panko crumbs
5 eggs
1/2 milk
1 cup Veg oil
1 1/2 cup cornbread mix
1 1/2 cup pancake mix
1tsp baking powder
1tsp salt
2 eggs
1/4 veg oil
1 cup chopped pecans
Enough milk to make batter
1 stick butter
1/2 cup honey 
1Tbs New Orleans Hot Sauce
 
Bring salt pepper and water to boil simmer 5 min. take off heat and add ice. in a ziplock bag add chicken and brine and place in fridge over night. poor off brine, dry breasts, cut them in half along the flat edge to make two thin halves, and lightly pound tender. Put chicken back in bag, coat on all sides with buttermilk and fridge over night.
Next day make a dredging station with half the flour on a plate, eggs and milk beaten together in a bowl, and half the Panko on another plate. add more flour and panko as needed.
 
In a small sauce pan melt butter, add honey and hot sauce and bring just to a boil then set aside.
in a large mixing bowl combine cornbread mix, pancake mix, baking powder, and salt. Add eggs, veg oil, chopped pecans, and enough milk to make a thick batter. Best made one at a time.
 
In a large frying pan heat the oil to medium (about 350-370F) pull a piece of chicken and remove any buttermilk, dredge in flower, then egg, then panko and fry until golden brown on both sides.
Top waffle with chicken, and poor honey butter over top.

[paradime]

Soft scrambled w roast tomato and spiced sausage  

 

Enough for four

 

Sausage Patties:
1 pound ground lamb not too lean
2 cloves crushed garlic
2 tablespoons fresh chopped cilantro
2 tablespoons red wine vinegar
1 tablespoon smoked paprika
1 1/2 teaspoons sea salt
1 teaspoon ground cumin
1/4 teaspoon cyan pepper
1/2 teaspoon ground allspice

 

Combine and fridge over night.

 

Roasted Tomato:
4 large tomatoes best quality you can get.
2 tsp Herb De Provence
2 tsp source salt
2 Tbs extra V Oil
1/2 tsp black pepper

 

Halve the tomatoes place on baking pan lined with parchment paper sprinkle with herbs, salt pep, and oil. Roast in 450F broiler 30 min until edges darken

 

Eggs:
8 XL Eggs, or 12 large.
4-6 Oz Chèvre cheese
1/2 tsp sea salt
1/2 tsp granulated garlic
Baguette  bread

 

Roast the tomatoes and fry the sausage ahead of time. Beat the hell out of the eggs and add salt, and garlic. cook in a buttered nonstick frying pan on low heat mixing often to break up the curd. Just as it starts to come together add the Chèvre, quickly fold in and remove from heat. It should look very soft, almost runny, Cut and toast the baguette plate and pound.

[KoHeartsGPA]

Video recipes welcome?

[paradime]

Cajun Surf & Turf

 

Serves 6-8

 

Protein:
2.5 pounds of flat iron steak.
2.5 pounds of golf shrimp. 
Equal amounts Cajun seasoning, granulated garlic as a dry rub.

 

Sauce:
One stick of butter. 
One half bottle of New Orleans Original, or Crystal hot sauce.
One head of fresh garlic crushed.
One tied bundle of three stems of sage, and three stems of thyme.
One cup of dry cooking sherry.
2, 8oz bottles of clam juice. 
One can of fire roasted diced tomatoes.
2 tablespoons of flour.
2 to 3 tablespoons of fresh lemon juice, balance acidity to taste.

 

Cheesy Grits:
2 cups of quick hominy grits.
Two boxes of low sodium chicken broth.
8 ounces of finely grated Parmesan cheese. 

1/2 cup half-and-half. 

 

Preparation:
lightly season shrimp with dry rub, and flash sauté in 12” sauté pan with hot olive oil (small amounts at a time) leaving center still rare. Set aside.

 

in the same pan, add butter, and quickly sauté half the garlic. Add half bottle of hot sauce, one 8oz bottle of clam juice, herbs, and dry Sherry. Reduce by half. Remove the herb stems. in a cup, combine remaining clam juice with flour to create a slurry. Add to the hot broth to emulsify and slightly thicken. Add tomatoes and remaining garlic, use the lemon to bring acidity up to taste. turn off heat.

 

Add the dry grits to a medium sauce pan and add enough chicken broth to cover the grits. Bring to a boil and continue to add broth as the grits absorbed it. Continually test the grits for doneness. At the point of al dente tender, add the half-and-half, or almond milk and slowly fold in the Parmesan cheese. Continue to cook until done tender, may need to add more chicken broth to make thick consistency that will just cling to a wooden spoon and not fall off.

 

Season flat iron steak with dry rub, grill the meat on ULTRA high heat to medium rare, and set to rest for 10 min. Bring the sauce back to a medium boil and add the fish cooking only an additional 2 to 3 minutes, shut the heat off and let stand. Slice meat across the grain in 1/4” slices. Spoon the grits onto a plate, poor shrimp and sauce over the grits, and fan the steak slices to the side.

[paradime]

Video recipes welcome?

Oh hell yah if you got'm post'm

[paradime]

Biscuits and Gravy

 

 

for four

 

Gravy:
One lb. lean country pork sausage
1 quart milk (fat content as you like)
4 Tsp butter
1 cup All Purpose flour
1 1/2 tsp salt
1 tsp pepper
2 tsp onion powder

 

In a large sauce pan brown sausage. Pour off any grease, and set cooked pork aside. Using the same saucepan, melt butter, add a bit more than half of the flower, and cook on medium heat until smooth. Stir in the milk, salt, pepper, and onion powder, and bring to a simmer. As the gravy starts to thicken, add the cooked sausage. If you’d like the gravy a bit thicker, mix the rest of the flower with a half cup of water to make a slurry, and slowly add to thicken the gaby as desired.

 

Biscuits:
2 cups Self Rising flower
6Tbs Butter frozen
3/4 cup Buttermilk
1 tsp Salt

 

Pre heat oven to 400F. In a large plastic bowl combine flour, salt, and use a greater pressing lightly shred frozen butter into find slivers. note: (mix butter into flour every 30 seconds). Add the butter milk and lightly combine by lifting from the bottom of the bowl lifting up until the flour is moist and just coming together in large clumps (you may need a bit more buttermilk, or flower). Turn dough out onto a lightly floured cool surface and gently roll the dough until it comes together into one large ball. Using rolling pin gently pat the dough into a 1 1/2” to 2” thickness. If you don’t have a round biscuit cutter, you can use a soup can, by opening it at both ends. Press straight down into the dough until cutter contacts surface then gently twist to relieve the biscuits. On a cookie sheet lined with parchment paper. place the biscuits in the center so they just touch one another in an even formation. Bake in a preheated oven to a golden brown, approximately 15 to 20 minutes. Not all cookie sheets transfer heat the same way, so keep an eye on the bottom of the biscuits to prevent burning.

[KoHeartsGPA]

Oh hell yah if you got'm post'm

Sweet, next time i prepare my lemon drowned steelhead or trout stew I'lll make a 2 part video and post it :)

[HOGIE]

We need a place to share food formulas... Okay recipes if you want a formal label, but let's face it, cooking is a supremely subjective science so for me, a "recipe" is nothing more than a starting point. For others, it's a sacred path to recreate perfection, or a way to reconnect with a memory. Kind of like Datsun modifiers vs. restorers, it's you dinner, you make it the way you like it.  

 

 

i thought you were talking about meth

[flatcat19]

We need a place to share food formulas... Okay recipes if you want a formal label...

 

 

Pinterest, Sally.

[russaroll]

 

 

[HOGIE]

I want to eat those cookie-Reese's-brownies 

[q-tip]

Quick pickled onions (spicy) go awesome with pulled pork.

 

1 medium red onion

1 small jalapeño (for some spice!)

1/2 teaspoon salt

1/2 teaspoon sugar

10ish whole peppercorns (crush optional)

2+ cups water

3/4 cup vinegar (white or apple cider)

 

Optional for more kick:

1/2 teaspoon cayenne pepper

1/4 teaspoon chilli powder

 

 

Cut onion into rings or pieces, rings are easier to get out of the jar.

 

Cut jalapeño, discard top and tip

 

Boil water

 

While the water is boiling put salt, sugar cayenne and peppercorns in a jar. Pour some of the vinegar into jar and dissolve salt and sugar.

 

Place onion and jalapeño in sieve coulndt or strainer

 

Pour boiling water over onions. Put onions in jar, pour the rest of the vinegar into jar, fill the remainder with either water or more vinegar depending on your preference (I use vinegar and a splash of water). Secure lid on jar. Shake the all living hell out of the jar to get the seasonings distributed throughout.

 

Put the jar in the fridge give it an hour or two and enjoy. These will only last about a week since it is not a true pickling and onions don't hold up well in the liquid.

[paradime]

Kick ass central Mexican black salsa. Learned this from a guy from Mexico City. 

 

One red onion

3 roma tomatoes 

One bunch of Cilantro

3Tbs lime

1/4 cup olive oil

1/4 cup odobe from 14oz can of chipotle peppers

3-4 dried Ancho peppers depending on size

5 dried Pasilla peppers

One chipotle pepper from can

6 cloves garlic

2 tsp Salt

 

put all the dried peppers on a hot griddle turning regularly until they puff up and start to darken, then let them cool until they become crispy. In a blender add all the wet ingredients and the tomatoes then blend. Add the onions and cilantro then blend. Add everything else and blend. you may need to add water to get it to a slightly runny state. Poor the dark red mixture into a skillet and simmer until it becomes dark black. let cool till room temp and put on anything within reach.

[paradime]

Quick pickled onions (spicy) go awesome with pulled pork.

Doing this

[MikeRL411]

Pickled red onions as inspired by the delicious ones served at "El Polo Supremo" just East of the Arizona State University in Mesa Arizona [Lord I hope they are still in business] and modified by my personal tastes. Slice an Red Onion in half vertically. and then slice into half rings, not too thin. Layer into a plastic tub with alternate Oregano [not too much, the results will tell you if you used too much, so start over] and Kosher pickling salt [or real non Iodizened sea salt] it is important to not used Iodized salt as it will yield mushy pickles! Transfer to either a glass, porcelan or as a last but acceptical a;ternative a plastic salsa tub. You need a plastic or ceramic saucer / lid that fits inside the neck of the receptical into which you have dumped your soon to be pickles! iT REALLY HELPS TO WEIGH THE FLOATING LID WITH A CLEAN ROCK OR SOME "APPROVED" MASS WEIGHT LIKE AN UNOPENED kIMCHEE JAR. Fill the receptical to cover the sliced onions with Japanese Rice Vinegar [not the cheap distilled white vinegar wit sake flavoring] Now put into the refrigerator for 2 or 4 days [or if you can't wait, leave on top of the counter for 1 day] Then enjoy!

[125 CSL]

Cajun Surf & Turf

 

Serves 6-8

 

Protein:

2.5 pounds of flat iron steak.

2.5 pounds of golf shrimp. 

Equal amounts Cajun seasoning, granulated garlic as a dry rub.

 

Sauce:

One stick of butter. 

One half bottle of New Orleans Original, or Crystal hot sauce.

One head of fresh garlic crushed.

One tied bundle of three stems of sage, and three stems of thyme.

One cup of dry cooking sherry.

2, 8oz bottles of clam juice. 

One can of fire roasted diced tomatoes.

2 tablespoons of flour.

2 to 3 tablespoons of fresh lemon juice, balance acidity to taste.

 

Cheesy Grits:

2 cups of quick hominy grits.

Two boxes of low sodium chicken broth.

8 ounces of finely grated Parmesan cheese. 

1/2 cup half-and-half. 

 

Preparation:

lightly season shrimp with dry rub, and flash sauté in 12” sauté pan with hot olive oil (small amounts at a time) leaving center still rare. Set aside.

 

in the same pan, add butter, and quickly sauté half the garlic. Add half bottle of hot sauce, one 8oz bottle of clam juice, herbs, and dry Sherry. Reduce by half. Remove the herb stems. in a cup, combine remaining clam juice with flour to create a slurry. Add to the hot broth to emulsify and slightly thicken. Add tomatoes and remaining garlic, use the lemon to bring acidity up to taste. turn off heat.

 

Add the dry grits to a medium sauce pan and add enough chicken broth to cover the grits. Bring to a boil and continue to add broth as the grits absorbed it. Continually test the grits for doneness. At the point of al dente tender, add the half-and-half, or almond milk and slowly fold in the Parmesan cheese. Continue to cook until done tender, may need to add more chicken broth to make thick consistency that will just cling to a wooden spoon and not fall off.

 

Season flat iron steak with dry rub, grill the meat on ULTRA high heat to medium rare, and set to rest for 10 min. Bring the sauce back to a medium boil and add the fish cooking only an additional 2 to 3 minutes, shut the heat off and let stand. Slice meat across the grain in 1/4” slices. Spoon the grits onto a plate, poor shrimp and sauce over the grits, and fan the steak slices to the side.

This would be doable in Louisiana, with a few changes. Cajun food is not spicy hot. Some Creole food is,... Take out the hot sauce and have the bottle on the table. Start the sauce with the holy trinity of course. Cheese grits, cheddar cheese.

[Phixius]

Forgot the recipe... was laughing too much...

 

 

[q-tip]

Doing this

Made then for a party and my gf's coworker stole the jar and ate them in everything for 3 days. And a buddy of mine asks me to give his wife the recipe so she can make them, which I've done 3 times.

 

 

Be warned, the onions will start to lose their color the next day.

[paradime]

This would be doable in Louisiana, with a few changes. Cajun food is not spicy hot. Some Creole food is,... Take out the hot sauce and have the bottle on the table. Start the sauce with the holy trinity of course. Cheese grits, cheddar cheese.

it's your dinner, you make it the way you like it.

[paradime]

Made then for a party and my gf's coworker stole the jar and ate them in everything for 3 days. And a buddy of mine asks me to give his wife the recipe so she can make them, which I've done 3 times.

 

 

Be warned, the onions will start to lose their color the next day.

Good info

 

Theres an Asian fusion place called The House in SF on Grant at Vallejo, strangely enough an Italian neighborhood. They make a quick pickled Asian cucumber that is awesome. I didn't get the recipe, but managed to figure it out after obsessing on it for a while.

 

10 Asian Cucumbers. If you can't find Asian you can us the small pickling sized. cut off the ends and quarter long ways.

1/2 cup sugar

1/2 cup rice wine vinegar

1/2 cup water

2Tbs salt

2Tbs chili garlic sauce

 

Add everything into a pan and heat only long enough to dissolve sugar and salt. Let it cool to about 130 degrees. Put all the cut cucumbers into a ziploch bag and add cooled liquid. Pull out all the air, close bag and fridge for 6-8 hours. Same thing as the onions but shorted shelf life. Maybe two days tops. They won't last though.

[q-tip]

Man this thread dies fast....

[paradime]

Banana and Bitter Sweet Chocolate Crescent Bread Pudding.

 

Much easier to make than to say.

 

4 stale crescents

2 large bananas

1 4oz bar of 70% coca or higher dark chocolate

3 large eggs

1 cup half&half

1/4 cup sugar

1/2tsp salt

1tsp vanilla 

1/4 cup Banana Liqueur

 

Place a baking pan half full of water on the top shelf of the oven and preheat to 225F

Cut ripe banana long ways twice to make four long 1/4 strips then dice into 1/2" bits, set aside

Brake the chocolate into four equal parts and dice then into 1/4" bits, set aside

Cut the crescents into 1/2" slices, set aside

in a bowl combine the rest of the wet and dry ingredients and whisk until sugar and salt dissolve.

butter four coffee cups

Place one wide slice of the crescent at the bottom of a cup pinching sides to fit and top with some banana and chocolate.

Place another slice of crescent on top and repeat with banana and chocolate until the cup is 3/4 full.

Poor the custard over the top until you can just see it coming to the top of the last slice.

Gently push the bread down until it's covered by custard. it's ok if the bread rises back up. it will become a crust.

Sprinkle the top with sugar.

Place in heated water pan and bake for one hour or until the custard is just set enough to hold together. It will not brown at all.

 

Best served warm, not hot. You can also poor melted vanilla ice cream over the top

[KoHeartsGPA]

Salmon stew for two

 

 

2 salmon steaks.

4 potatoes (2 red, 2 yellow).

2 carrots.

3 tomatos.

1/8 to 1/4 yellow onion.

1 garlic clove.

1-2 basil leaves.

1/2 jalapeño.

1 corn.

 

Cut up the potatoes into 4 pieces, slices the carrot into rolls, throw into the bottom of the pot with about 1/2 inch deep water and put the stove to about 1/2 heat, then slice up tomatos, jalapeño, onion, garlic and throw it in the pot, grab a corn, cut in half and place it ontop of everything, at any time now add the basil and prepare the salmon steaks, i just rinse and add some salt and place them ontop of the pot, no need to stir, it won't stick with the water and tomato juices, let it cook between 30 and 35 minutes at medium heat, just eyeball the fish, once it turns pink after 30 minutes you can grab a fork and check if its cooked throughout, if so then its ready to serve, this was my dinner tonight. :thumbup:

 

Bon apetit!

[Ratwagon1600]

My Pickled eggs recipe (great with Beer).

 

Dozen (very) hardboiled eggs.

 

Cool eggs, peel shells and place eggs in a large preserving jar /bottle.

 

Fill jar so eggs are covered with Malt (Brown) vinegar, tablespoon of garlic, chilli (as much as you want) and place in fridge for at least two weeks to allow the eggs to absorb all the goodness.

 

Eat eggs while drinking beer.

 

Enjoy.