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#376 |
Master Dwellar
Join Date: Aug 2003
Posts: 4,197
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cool thanks! i'll check it out!
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#377 |
Master Dwellar
Join Date: Aug 2003
Posts: 4,197
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ok. i've done shawnee's recipe twice now and am thoroughly satisfied. making them is a bit of a chore but no worries. this is a recipe that will stay with me for the rest of my life. now what i'm looking for is this: another recipe. i love to cook. i love to please people. i love to please people especially through cooking. someone pony up a recipe that is not only awesome but kinda cheap to cook. like 30 bucks or so. when i start working in engineering again then the sky is the limit. i'm still on a budget at the moment. when i do start working again i will post my gumbo. sucker costs about 75 bucks to make and is a royal pain in the ass but worth every dollar and minute. i have not gone back through this thread (i may love to cook but at times..just lazy) SO if you have a recipe that you would like to recommend....please post here. or pm me. prefer posting here so i can share with all. pics will be posted doing said recipe.
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For your dreams to come true, you must first have a dream. |
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#378 |
Master Dwellar
Join Date: Aug 2003
Posts: 4,197
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alright then here's what's for supper tonight.
pork spareribs in a bed and blanket of peppers. 1 red bell pepper sliced 1 yellow bell pepper sliced 3 cloves garlic smashed and diced 1 box mushrooms sliced 3 jalapeño peppers sliced spice to taste. in this case the spices are: brown sugar fresh ground pepper sea salt lemon pepper mccormicks montreal steak seasoning lay out a long sheet of aluminum foil and use half of the peppers/veggies as a bed. put the ribs on then spice them to taste. after that put the rest of the peppers/veggies on top and wrap it up good. and i mean good. use several sheets of foil. you want it pretty much sealed to hold in the moisture. you can certainly use the oven and if you do set temp at around 250 - 275. you want to slooooow cook this recipe. even slower if you are using beef ribs instead of pork. if beef i recommend 200 deg. you want to cook them at about an hour per pound at these temps. in this case i'm using the grill today. houston weather. ya gotta love it. friday night it was 24 deg. at work. today? upper 50's lower 60's. anyway slow cook the slab for about 2 to 2.5 hours then cut open the top of the foil and remove the ribs and put them on the grill for browning. put peppers/veggies aside for munching on later. that's pretty much it.... damn i love to cook. more pics later. it's on the grill as i type this.
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For your dreams to come true, you must first have a dream. |
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#379 |
LONG LIVE KING ZIPPY! per Feetz
Join Date: Mar 2003
Location: Arkansas
Posts: 7,661
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Sounds YuMMMMY !!
but Ditch the Jalapenos and add some Onions for Me ( yeah I Know yer roomie is ANTI Onion )
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"Success is getting what you want. Happiness is wanting what you get. " Brother Dave Gardner Last edited by zippyt; 02-07-2011 at 05:31 PM. |
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#380 |
LONG LIVE KING ZIPPY! per Feetz
Join Date: Mar 2003
Location: Arkansas
Posts: 7,661
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We found Nadia G one Late drunken Nite on the Cooking Channel ,
Here she does V day
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#381 | |
Master Dwellar
Join Date: Aug 2003
Posts: 4,197
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Quote:
didn't get to finish the pics of it. had to go help my neighbor move a couple refrigerators so i turned the cooking duties over to paul. i will say this....the meat fell off the bone! damn good supper.
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#382 |
Master Dwellar
Join Date: Aug 2003
Posts: 4,197
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yesterday our neighbor brought us a cut of venison back strap. so i marinated it in milk, to get rid of the game flavor works well on fish too btw, seasoned it with sea salt fresh ground pepper made slices in the meat to put whole garlic cloves in it and then diced up cloves to sprinkle on top. let it sit overnight in the fridge. cooked on the pit with low heat. o m g. it was scrumptious!
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For your dreams to come true, you must first have a dream. |
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#383 |
LONG LIVE KING ZIPPY! per Feetz
Join Date: Mar 2003
Location: Arkansas
Posts: 7,661
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Dude SCREW Engineering !!!
You my Friend Need to Open a restaurant !!! Plthijinx Phine Dining !!!
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"Success is getting what you want. Happiness is wanting what you get. " Brother Dave Gardner |
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#384 | |
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Join Date: Feb 2007
Posts: 8,360
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Quote:
tamales are not nasty! they are yum. They are made from a similar dough as corn tortillas, though; the dough is filled, rolled in corn husks, then steamed. Very labor intensive--traditionally made assembly line style by the women for Christmas. not common knowledge for you folks?
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"Guard your honor. Let your reputation fall where it will. And outlive the bastards!" |
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#385 |
Esnohplad Semaj Ton
Join Date: Feb 2005
Location: A little south of sanity
Posts: 2,259
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I would kill for Chile Rellenos. No decent Mexican food to be found in Montana.
My wife is slowly convincing me we need to move to the south west. She wants Albuquerque or Tucson, maybe Phoenix. |
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#386 |
LONG LIVE KING ZIPPY! per Feetz
Join Date: Mar 2003
Location: Arkansas
Posts: 7,661
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tamales are not nasty! they are yum.
I couldnt agree More Cloud !!! Glatt just hasnt had Good Tamales But Xmas ONLY !!???? Poor You !!! ![]()
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"Success is getting what you want. Happiness is wanting what you get. " Brother Dave Gardner |
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#387 | |
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Posts: n/a
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Quote:
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#388 |
~~Life is either a daring adventure or nothing.~~
Join Date: Apr 2006
Posts: 6,828
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I love a Chile Rellenos! I'll have to make my own, I keep thinking I will, one day. It can't be too difficult.
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#389 |
™
Join Date: Jul 2003
Location: Arlington, VA
Posts: 27,717
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You guys are crazy. Most Mexican food is awesome, but Chile Rellenos are just about the worst. My mom used to make it in a casserole form when I was a kid. Blech.
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#390 |
UNDER CONDITIONAL MITIGATION
Join Date: Mar 2004
Location: Austin, TX
Posts: 20,012
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But... it's just the same ingredients as all other Mexican food, plus a poblano pepper. If you don't like poblanos, try it stuffed inside a red bell pepper instead.
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