Request for Recipes
 

Different than the Recipe Thread because I don't have one! I figured we needed a thread like this, though. Especially since I need it now :p:

I have had grouper a couple times at the coast and loved it. I've tried looking in all my cookbooks and there aren't many recipes that use it. Does anyone have a recipe that they like for grouper? Keeping in mind that I suck at cooking fish, so explicit instructions are welcome :blush:

I've had it, but, never cooked it.

As usual, I'm no help.

Be sure to let us know how it goes, when you find a recipe.

I ended up being too broke to buy the fish, so I never made it. I did make turkey tenderloin for the first time, though. It was already in my freezer.

Now, I am trying to decide between making meatball parmesan or stuffed cheese shells.

Maybe I should have called this "bbro's weekly what to make struggle" - lol

Sorry for not replying - I had to google grouper, and my guess is it cooks in a similar way to cod. If you get the wherewithal I'll happily post two recipes I have for white fish. One has a breaded top with herbs & cheese, the other a tomato & basil sauce. Tried & tested by me, so although I don't know the fish I am happy with the flavours I'm suggesting.
Also, they're both bang-in-the-oven recipes, which is my favourite way to cook anything.

Unless it can be cooked in a saucepan I mean.

Or ideally cooked for me.

If you like alcohol then I'll give you the recipe of Alcohol/Wine with Red Fish

Hallo richarddylan - welcome to the Cellar!

Sure, recipe away. If bbro doesn't use it, likely someone else will use it, modify it to their taste, use it to figure out how to use what's on hand, or get inspired by it. All recipes are welcome, and we sure have nothing against alcohol. :lol:

We had Korean Steak Tacos using this recipe last night. This is always a win.

Ease of use tricks:
Cook the tortillas on the glass top of the stove.
Use "sandwich" or sliced steak
Use Napa slaw
Reserve more like 1/2 a cup of the marinade cuz awesome

Here's a recipe I got in a AAA magazine. Haven't made it, not going to, but you can try it if you wish.

Yoda's healing stew. You know, the shit he fed Luke in the swamp.

I want wings, but my favorite recipe takes 4 hours in the oven. I don't want to eat at 9pm

Does anyone have any other oven-baked wing recipes that might take less time?

"Bowl of Meat"

Take several deboned chicken breasts and cube them into 1"

(chicken "tenders" will also serve this recipe... any boneless chicken really)

Put the cubes in a bowl of milk for a while

Take them out and coat them in bread crumbs, spread on tray or cookie sheet, try not to have them touching too much so they bake well. I use seasoned bread crumbs, I advise not using panko becuase it's too delicate and doesn't work

Bake at 400 for 20 minutes

Melt half stick butter, cup of hot sauce (Louisiana, Frank's, whatever), optionally some tobasco if you want it hotter; boil for 3 mins to get it melted and hot. (Optionally, thicken a little with cornstarch/water mix. This makes the sauce stick to the pieces better.)

Remove chicken pieces from oven and put into a big-ass bowl

Pour hot sauce mix over pieces; mix liberally until coated

Serve with blue cheese dressing

Hot Dog Party with a build it yourself bar...

Basics: For a party of 24
48 Frankfurters 48 Buns
Bring 6 quarts of water to a boil in one or more large pots.
Remove pots from heat, and put in frankfurters. Cover and let stand 7 minutes.
Frankfurters can be served right from the pot, or kept warm on a hot tray set on low.
They will last several hours in warm water.
Buns can be warmed in an electric bun warmer or an improvised version created by placing a basket in an electric frying pan or wok,
wrapping buns in a large napkin and covering.
DRESSINGS:
New Yorker
2 cups sauerkraut

Heat sauerkraut through and keep warm on hot tray; smother frankfurter.
German
1 cup applesauce

1 cup crab apples, sliced
Spoon applesauce over frankfurter, and garnish with crab apples.
Californian
1 pint cherry tomatoes, sliced

1 head of curly Spanish lettuce
1/2 cup Thousand Island dressing
Place lettuce under frankfurter which has been sliced lengthwise; stuff with tomato slices down the center and top with dressing.
Southern
2 cups frozen macaroni and cheese, baked according to package
1/2 pound. bacon, cut in half and fried lightly crisp

1 cup cheddar cheese
Spoon macaroni onto bun, put in frankfurter, cover with a little more macaroni, top with bacon and grated cheese, and melt in toaster oven.
Mexican
4 frying peppers, in rings

2 cups chili, without beans
1 cup onion, finely chopped
Heat chili through, and keep warm on hot tray. String peppers, 3 or 4, on to frankfurter, top with chili and onions.
Chinese
1/2 cup water chestnuts, sliced
1 cup canned sliced peaches
1/2 cup bamboo shoots, sliced
1/2 cup sweet and sour sauce
Cut frankfurter in short, diagonal slits, and stuff these with water chestnuts. Top with peaches, bamboo shoots, and sauce.
Middle Eastern
1 cup kumquats, peeled and quartered
1 large red onion, sliced in rings

1/2 cup mayonnaise
Slice frankfurter lengthwise and stuff with 3 or 4 kumquat quarters, alternating with red onion. Surround with mayonnaise.
Irish
2 cups pickle relish—Emerald style
1 small bunch watercress
Smother frankfurter in relish, and garnish with watercress “clovers.”
New Englander
2 cups baked beans

1 bunch curly parsley
Heat beans through, and keep warm on hot tray; spoon over frankfurter, and garnish with parsley.
Polynesian
1 cup pineapple rings, halved

1/2 cantaloupe, cubed

1/2 cup Major Grey’s Chutney (may substitute any mango chutney)
Place pineapple rings over frankfurter, garnish with cantaloupe, and top with chutney.
All American
1 cup brown mustard (or any favorite)
1/4 cup snipped chives
Smother frankfurter in traditional manner.
Italian
1 cup pizza sauce

1 cup grated mozzarella cheese

1 red bell pepper, in thin strips

1 green pepper, sliced in thin strips
12 fresh mushrooms, sliced
Keep pizza sauce warm on hot tray. Spoon over bun, put in frankfurter, and top with grated cheese, pepper strips, and mushrooms.
Put frankfurter in toaster oven to melt cheese.

NAG got from a book.

These portions seem a bit large. I'd expect that to be enough for about 4 people.

Serious PRO TIP (I learned it this winter at the ski area from the head cook)

2 sticks butter cut into Tbs sized pieces.
12 oz Frank's or whatever.

Heat the Frank's in a saucepan to about 145°f-165°f
Using a hand held mixer or immersion blender set on medium to high, slowly add the chunks of butter one or two at a time, allowing them to fully blend before adding more (a few seconds)

When all the butter is incorporated you will have a thick butter emulsion that will stay suspended and cling to the chicken. Don't let it boil; that will cause it the butter to separate and the emulsion will fail..

If you refrigerate it, it will become solid in which case you can spread it on toast, for the win! For wings, you can scoop it out cold, drop it onto the wings in a mixing bowl and slosh them around. The sauce will melt perfectly, no need to put it on the stove and risk separation.

NOTES:
If you are mixing in the saucepan make sure there is headroom. If mixing in a blender or kitchenaid use the higher temp as the mass of the bowl or blender carafe, if it is glass, will absorb some of the heat.

My personal hot mix: I love the flavor Frank's but it is way too salty for my BP, Tabasco has a nice heat, but I find it too vinegary, Sriracha is fermented and that gives it a complex and distinct flavor, it low in salt, and there's a rooster on the label, so, yeah.

I use part Frank's and part Sriracha and adjust the heat with Tabasco if needed.

Quick and simple.

That's just a topping for the hot dogs, for a party of 24.

So two teaspoons per dog. Seems a little skimpy, but I guess some people won't like beans and that will leave a little more for others.

Yeah, because if you made enough of every topping for 48 hot dogs, you'd be about 576 hot dogs and buns short ;)

Fuck yeah emulsion, thank you! Trying this very very soon now.

Not everyone will choose every station, the whole point is to give people a dozen options to dress their dog as they wish. Actually more than a dozen as they can mix and match condiments from each station to create a very personal heartburn.

OK. You guys are right. I did the math again for the total number of toppings, the quantity of each topping, and the total number of hot dogs, and it works out to about half a cup of toppings per dog. And that's just about perfect.

mea culpa.

Three Our Fathers and a Hail Mary. Put $2.00 in the poor box.

From Ayn Rand

Gravdigr's Sausage Casserole

1 pound sausage (or ground beef, or ground venison, or, or) cooked w/a little Worcestershire sauce and liquid smoke
Cheese - cubed (as much as you like)
2 cups macaroni (cooked)
Cheese
A small onion, diced
Cheese
A small green pepper, diced
Cheese
1 15 oz can diced tomatoes (if you really like tomatoes, use two cans)
Cheese
1 15 oz can tomato sauce
Cheese
1 teaspoon sugar

Pour everything in a casserole dish and mix together.

For the topping:

one tube/package saltine crackers (or non salted, if you avoid salt), crumbled, mixed with one stick melted butter, spread evenly on top of the mixed casserole.

I cook the peppers and onions and ground meat together. I usually cook my casserole for 20 minutes at 350. All you're really doing is just warming up the already-cooked ingredients, anyway. Just enough to barely brown the cracker topping.

Enjoy. Let us know how yours comes out!

Sounds good to me! Will do. :)

A 60- second, step-by-step guide for slow-cooking your roast:

This may help...

From a lady Truck driver something that travels well, especially in hot weather, and can be eaten hot or cold.

Tuna Salad Sans Mayo

Ingredients
2 cups Israeli couscous (I use whole wheat)
2 cans tuna, drained
2 teaspoons grated lemon zest (2 lemons)
lemon juice from 2 freshly squeezed lemons
1/2 cup olive oil
3 tablespoons capers, drained & diced
1/2 cup roasted red peppers, drained & diced
1 shallot diced
2 teaspoons minced garlic (2 cloves)
2 ribs celery
1/2 teaspoon beau monde Seasoning
Salt and freshly ground black pepper to taste

Instructions
Bring pot of salted water to a boil. Add the couscous, stir once, then reduce the heat to a simmer for 8-10 minutes, or until the couscous is just tender.
Drain in a colander.
In a large bowl break up tuna, then add your lemon zest, lemon juice, olive oil, capers, red peppers, celery, shallot, beau monde and garlic- stir to incorporate.
Once your couscous is drained add the hot couscous into the mixture and stir well.
Cover and set aside letting everything mingle.
Taste for seasonings and serve warm or at room temperature.
It's really good both warm or cold out of the fridge!

Blueberry Corn Salad
 

Blueberry Corn Salad

Attachment 57263

4 ears of sweet corn, cut from the cob. Protip--shuck the corn, break the ear in half, put the flat end of the broken ear on the cutting board, slice the kernels off. That gives you a stable(r) base to slice against.

1 pint of blueberries

1/2 red onion, diced fine.

2 small persian cucumbers, sliced into thin coins.

1 bundle of basil leaves, chiffonade.

orange champagne vinegar

olive oil

honey

salt

pepper

****

Blanch the corn. Bring a large pot of water to a high boil. Prepare a big bowl of icewater, large enough to hold your colander. Dump the corn into the boiling water, 2 minutes. Pour the corn/water into your colander and put the colander into the ice bath immediately. I wound up having to add ice. After it's completely cooled, the quicker the better, drain well and put into a large bowl.

Add the blueberries, diced onion, sliced cucumber.

Now, for the dressing, I have to say I don't measure many things precisely in the kitchen. I'm a pretty good cook and a terrible baker, and I think this is a prime reason. Cooking is art, baking in science. In the kitchen, I'm much more of an artist than a scientist. At least not a precise scientist. Which is the long way of saying I don't have precise measurements for the dressing. Counting four ears of corn was fairly easy. Two cucumbers, half an onion, easy. Blueberries are pre-measured in pints. The basil... ehhh. Anyhow. Here goes.

About 1/3 cup orange champagne vinegar. I love this stuff, it's almost like dessert. It's pretty sweet, with a perfect tang of vinegar. If you don't have it (I got it from Trader Joe's), just pick a mild vinegar. Balance it with more honey. I wound up using... less than a 1/4 cup. Enough olive oil to give it body. Salt and pepper, I used a generous amount. Taste as you go. Too sweet? More tang. Versa-vicea, etc. xoB might try the pickle juice. Go crazy.

But I exercised restraint, because the corn tonight was de-fucking-licious. And it doesn't take much to overpower the corn. And it doesn't take much to showcase it. You can always add more.

Add the dressing, mix well. When serving, put a small garnish of basil on the top.

Pig out, you're welcome.

Popular with the mm at the moment:
from fridge to mouth: <10 minutes

flour tortilla
a few spoons of tapenade
a few spoons of black beans
grated cheddar

lay wrap in cast iron pan
spread tapenade
spread beans
grate cheese
low heat with cover until cheese melts

repeat as needed.

I use Goya canned black beans because I'm shit at planning ahead. the mm prefers sharp cheddar.

sounds yummy

Had a major fail this weekend with pork butt. I tried to slow cook it in the oven. It still came out tough :( I've got it all shredded, but it isn't good. I am thinking of dumping it in a pot and letting it simmer in some BBQ sauce to see if that will help. Any other ideas?

Sounds good. Leave it for two or three hours on the lowest heat you can manage?


Sent by thought transference

That's my thought. I'm working from home tomorrow, so I can leave it on the stove.

How could it not?

you could also marinade some in soy sauce/ginger.whatever and then add in at the end of a stir fry

I don't think more cooking already toughened meat will make it awesome. But, you can help it... I've helped it when I cooked country style pork ribs too fast. The biggest single factor in that rescue was to cut the pork very thinly, this is easiest when cold, like refrigerated cold. Then when you re-cook/re-heat, it only has a small thickness to go through, and it makes shredding/mauling, easier.

THEN, the lesson I learned is that I don't have enough patience to prepare, cook while watching, pork butt. That is something that needs to be put on super low, then walk the hell away and do something else.
Like the olympics. or go to bed. use a crockpot. falling apart tender does not happen from getting off work to dinnertime the same night, neverever.

Doesn't mean you can't have tasty pork covered in tasty bbq sauce, it just won't be lovely shredded pork.

Cooking meat slowly at low temperatures causes the fat and connective tissue in the meat to melt and become tender -- perfect for stews, soups and pulled pork. I believe the meat was already tough before cooking, and was not cooked for long enough.

Pork butt is not a tough cut of meat, generally speaking. If the meat is cooked quickly, the proteins coil up and the same amount of meat gets smaller and tighter. Tougher. Once it's been changed this way, more cooking won't loosen it up.

But the meat might still be tough because it's undercooked, I find that unlikely. In that case, more cooking might loosen it up. Brisket is a tough cut, and takes forever at low temps to cook to tenderness. Pork butt, much less so.

Thanks. Pigs do not have "butts" in this country, so I'm not sure what pork butt is (though I agree pig meat is not usually all that tough). I lurve brisket braised in a slow cooker! :drool:

It worked out ok. I didn't think it would because it was smelly in the beginning. Like over-cooked smelly. But, I persevered and let it sit in BBQ sauce and some veggie broth. When it was done, I was able to easily shred the big pieces like I wanted to. Now, I just have to figure out how to serve it - lol.

limey - pork butt is pork shoulder. No clue why it's called a butt.

Dat be da butt, Bob.

From Wikipedia:

Thanks bbro and grav. Very interesting!


Sent by thought transference

Whose got some good chicken recipes? No plain chicken - I have plenty of seasoning and can "grill" them that way. I am looking for different things. Chicken with sauce or in sauce or something I can serve over rice, pasta, or potatoes is good. Extra points for healthy fried chicken that doesn't involve spraying the food with Pam (shudder). No beans or avocado or chunky tomatoes or olives or weird veggies. And I tend to stick to chicken breast.

Thanks for the help!

The local Mexican restaurant has a thing (don't know if it's a standard Mexican dish or not) called the Ismail Special, or Is Special.

It's basically chicken breast, (or steak, or shrimp, or all three), queso blanco cheese, and Mexican-style rice.

Made casserole style:

Cook a couple chicken breasts (however ya like 'em), cut 'em up, tear 'em up, shred 'em, whatever. Cook one package of Mexican rice (or a cup or two of white rice). Mix chicken and rice with one or two jars of queso blanco, or Monterey Jack. Sometimes I'll throw in a drained can of peas and carrots to add a little color.

Throw all that into a casserole dish and put in a 350 degree oven for twenty minutes or so, enough to make it hot and gooey.

Sometimes I layer canned crescent rolls on top partway through cooking and cook til they're done.

It's a really simple dish that is absolutely addictive. Real stick-to-your-ribs stuff, too.:yum:

I did this last week and it was killer. Braised chicken in sun-dried tomato cream sauce:

http://www.epicurious.com/recipes/fo...ato-cream-4108

And what I did is make extra sauce and serve on pasta (but not too much pasta). I found that it was acceptable to take the chicken out of the pan after braising it, make the sauce, and reduce it a little bit. Then chicken back in, cook through, finish with final basil.

The recipe calls for bringing the wine and cream to a boil, does that not separate the cream?

It didn't

Attachment 57751

Attachment 57752

Any Naw Lins out there? I need a New Orleans gumbo recipe. If there are any ingredients that I don't have in the freezer then I'll catch it, hook it, pick it or shoot it.

tarheel

that lasagna sounds yummy

Hafta wait for okra hunting season...

Emailed the Taco Lasagna to six people, got three gonna do its and 2 saving it for cold weathers. :thumb:

It really is very good.

The Mrs made this last night...it was very good.

http://cookiesandcups.com/slow-cooker-crack-chicken/

Any ideas on how to serve spicy shredded chicken? I have a recipe that I actually love, so looking for ideas. The original recipe had them carnitas style with double corn tortillas, cilantro, and red onions, but I'm not too keen on that. It doesn't evoke "oh boy" level excitement. These have been done so far:
- Spread over fries with yogurt drizzle and cheese
- Quesadilla
- Chicken salad on garlic bagel chips
- Served on a bed of pearl cous cous
- Tonight is still up for grabs. Possibly nachos or quesadilla again. Or in sandwich form with onions, cheese, and banana peppers.

Thanks!

Here's the recipe btw: http://www.gimmesomeoven.com/slow-co...cken-carnitas/

On a bed of rice.
With cooked pasta.
On a jacket baked potato.
On mashed potato.


Sent by thought transference

On cornbread hoecakes, with white beans.