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 Favorite Eater Recipes

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Not quite a Newb


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PostPosted: Wed May 15, 2013 3:29 pm Reply with quoteBack to top

1 package bacon
1 package Brats
2 stick butter
1 large white onion
3 beers
1 disposable pan

This is all to be done on the grill.

Place bacon in pan over med coals and allow to cook down.

Add butter and allow to melt.

Cut onion into rings and add to pan allowing it to cook down.

Meanwhile brown brats on grill until they have grill marks.

Add brats to pan and add beer.

Let mixture cook at least 30 min but an hour is better.

When plating I like to put the bacon on the grill for a few minutes just to crisp them up a little.



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oscarpiles
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PostPosted: Sat May 18, 2013 12:38 am Reply with quoteBack to top

^Y'know I'm starting to like you.

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PostPosted: Sat May 18, 2013 12:48 am Reply with quoteBack to top

@auto-5

You must be from Wisconsin. That is beautiful.

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Pastor Frank
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PostPosted: Wed Jun 05, 2013 1:01 pm Reply with quoteBack to top

Looking for something different to do with rhubarb. Something other than a pie, tart, jam or crisp. This looks interesting.

Anyone have any rhubarb favorites or ideas? Anyone ever tried making rhubarb wine?

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Not Totally Ignorant


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PostPosted: Wed Jun 05, 2013 1:19 pm Reply with quoteBack to top

That looks excellent auto-5

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PostPosted: Wed Jun 05, 2013 1:52 pm Reply with quoteBack to top

@ PF. I just started a batch of wine using Pineapple and Rhubarb about two weeks ago. I'll tell you how it is in about a year.

@ auto-5. those do look tasty......
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PostPosted: Wed Jun 05, 2013 2:10 pm Reply with quoteBack to top

@PF

Rhubarb wine is easy to make as any other and turns out like Rose'.

Liquidised Rhubarb added to cream and lemon juice etc whipped up makes up a tangy posh dessert for your sophisticated garden parties.

A small amount of rhubarb made into a relish goes well with oily fish like Mackerel and Tuna etc - the acidity in it really reacts well to the fish flavour.

Apart from the pies, tarts and crumble you have mentioned I think that about it for Rheum rhabarbarum.

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PostPosted: Sun Jul 07, 2013 9:34 am Reply with quoteBack to top

I tried this Friday night, insanely simple and insanely good. The only changes I made were using 2 quarts of my own canned tomatoes from my garden and salted butter. I found that the salted butter added just the right amount of salt, no extra needed. The website even has Metric measurements, for our Canadian brothers and sisters.

http://smittenkitchen.com/blog/2010/01/tomato-sauce-with-butter-and-onions/

Deep in the comments I found someone scolding the author about discarding the onion, I agreed. I put them in a bowl and saved them in the icebox for Saturday morning breakfast. I made some toast, topped it with the onion and sprinkled a bit of balsamic over the top. It was delicious.

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PostPosted: Mon Aug 12, 2013 1:35 pm Reply with quoteBack to top

Shrimp Boil


in a large pan put
2 Quart water
1 to 2 packs McCormick shrimp crab boil seasoning (depending on how spicy you want it, there are 2 packs to a package)
1 lemon quartered
about 18 small red potatoes
6 small ears of corn

boil for about 30min. until potatoes are tender.

add:

1 pound peel and eat shrimp
sausage (optional) cut into bite size pieces

bring to a boil and boil covered for about 3 min. until shrimp is pink. Drain, and eat (Corona sprinkle optional)

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PostPosted: Thu Nov 07, 2013 9:11 am Reply with quoteBack to top

Hi everyone, and the recipes look great. The 'suicide sauce' for the wings is particularly interesting... right, where was I? My mentor, who goes by name oscarpiles, has instructed me to march on to this thread after some of our food discussions. Such a martinet, he is! Wink

So, without further ado - here's the recipe for my most-awesome mushroom soup.

This soup is incredibly fast and easy to throw together, and it has no flour or thickeners. While it can be a little pricey, it's absolutely worth it as a special-occasion and holiday starter (or a meal in itself paired with some crusty bread). This is very rich, so I would not serve it before something too heavy like a stew - it makes a very substantial starter. Serves 4-5, can be easily doubled if you have a large enough pot. If you absolutely hate sherry (never met anyone who did, but if you do) - you can sub a good dry white, but the flavor will be somewhat different, if also nice.

Quote:
You need:

    1kg white or brown button mushrooms, sliced
    A good handful of dried porcini, chanterelles, or black trumpet mushrooms, or 300-400g fresh wild mushrooms of your preferred type (but not shiitake or marutake, the flavors would be off). Slice fresh mushrooms if using.
    1lg or 2sm onions, peeled and chopped coarsely
    2-6 cloves of garlic (depending on your garlic preferences), sliced
    Butter
    Oil
    About 3dl heavy whipping cream (35-40% fat)
    Sherry (medium dry/amontillado)
    Salt, pepper, dry or fresh thyme. Fresh is better, dry works.
    Blender (immersion or goblet)


Method:
    Boil a kettle of water and soak your dried mushrooms if using in about half a litre of boiling water. Set aside.
    Put about 2 tablespoons of butter and a drip of oil (to prevent burning) into a large soup pot and set on medium heat. When butter sizzles, toss in the onions and saute until they just begin to color.
    Add garlic and fry for a minute or so till fragrant but not yet coloring much. Add dry thyme to taste (if using dry)
    Add all the fresh mushrooms (button and wild if using the latter fresh) and a splash of water on top. Cover and let cook, stirring occasionally, until the mushrooms have released liquid and 'slumped' to about half their original volume.
    If you have used dried mushrooms, add the mushrooms and liquid to the pot carefully (if mushrooms had any grit, try to leave that in the cup when draining the liquid).
    Take pot off heat and process with blender (immersion, or in batches in goblet) adding only barely enough water to make a thick puree. Do not process till smooth - this soup is better with a slightly coarse texture.
    Return soup to pot, place on med-low heat and add fresh chopped thyme leaves if using.
    Add 2-4dl of sherry and the 3dl of cream. Stir and taste, and salt to your liking (note: soup is thick, so need to make sure salt dissolved entirely before re-tasting).
    Add a little bit of water as necessary to thin out to desired consistency - I like it thick, not too soupy, however, you can also thin it out with real stock (please use water rather than bullion cubes here!).
    Heat gently until just simmering, then stir and keep warm until serving.


Can be served with a dollop of creme fraiche and garnished with a few fresh thyme leaves. It's ambrosia.

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Pastor Frank
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PostPosted: Fri Feb 14, 2014 3:51 pm Reply with quoteBack to top

Recently bought this book. I have crocks in the cellar bubbling wildly.

https://www.amazon.ca/The-Art-Fermentation-Exploration-Essential/dp/160358286X

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PostPosted: Sun Jun 29, 2014 9:14 am Reply with quoteBack to top

Hope this isn't a necro. Although it's about food, so....

Capone's Italian Sub (grinder or hogie) sandwich

1 small loaf Italian bread or large sub role. French baguettes will also work.
V. thinly sliced prosciutto, genoa salami, and sopressata
3-5 v. thin slices provolone or fresh mozzarella
4-5 large basil leaves
Spicy olive salad, chopped
1 v. thin slice red onion
5-6 thin strips of bell, hungarian or even hot pepper
4-5 slices tomato
shredded lettuce
Olive oil
Dried oregano
Black pepper


Cut off the top 1/3 of the roll or loaf, set aside. In the remaining loaf cut a "v" lengthwise to remove some of the bread inside-you'r need room for the good stuff. Starting with the prosciutto or ham, layer each ingredient, barely covering the sandwich. If you're lucky, a lot of this can be obtained locally or from your backyard garden, other than the meat, bread and olives, which are available at most italian delis. Finish with just enough lettuce to garnish or 2 leaves. Sprinkle with olive oil, maybe a splash of balsamic vinegar, black pepper and dried oregano.

Put the bread top back on, let sit for 10 minutes (if you can), then slice into 2-3 inch portions. Mange!

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PostPosted: Mon Jun 30, 2014 2:17 am Reply with quoteBack to top

So good with a good cup of coffee Cool

Ingredientes

A large can of condensed milk
A can of sweet corn
3 tablespoons of flour
3 eggs
1/4 cup of olive oil
1 teaspoon of baking powder

How to make it

Mix everything in a blender, but not so much. Pour the mix into a pan with baking paper and bake it for 30-35 minutes until knife inserted in center comes out clean. Wait about 10 minutes and invert. Enjoy it

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PostPosted: Mon Sep 01, 2014 4:24 pm Reply with quoteBack to top

My BBQ sauce:

2 jalapeno chiles
Juice of 1 lime.
Butter for cooking down the onion and garlic
1 medium white onion sliced thin
3 cloves of garlic minced
1 and a half cup ketchup
1 can of your favorite Root Beer or Dr. Pepper
1 tbs of chili powder
6 oz can of tomato paste
3/4 cup of brown sugar
1/2 cup of apple cider vinegar (I have used plain white before with good results too)
Several shakes of Worcestershire sauce
A couple of shakes of soy sauce
Salt and pepper to taste

Grill or smoke the jalapenos until soft and blistered.
Plunge in to ice water and peel after they are cooled
Slice or chop them and let them sit in the lime juice for at least a half hour

Melt butter and saute onions and garlic in large pot until clear

Add jalapenos and remainder of ingredients and bring to soft boil
Lower the heat and let simmer 30 minutes

Let cool and blend or use as is..

I prefer to bbq the meat with a good dry rub and use the sauce on the side or apply it near the end of the grilling.

The sauce can be prone to scorching if applied to the meat a the beginning of the grill.

Adjust any or all of the amounts above to suit your and your loved ones tastes.

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Capone
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PostPosted: Mon Sep 01, 2014 6:00 pm Reply with quoteBack to top

This has inspired me to thaw a rack of baby backs and have at it! Agree totally with the dry rub-I hickory smoke mine at very low heat for a couple hours first!

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PostPosted: Mon Sep 01, 2014 6:02 pm Reply with quoteBack to top

Capone wrote:
thaw a rack of baby backs


Make sure you pick the right pack

Image

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PostPosted: Sat Oct 04, 2014 1:56 am Reply with quoteBack to top

One of my favorite recipes is seared tuna steak. Prep and cooking takes maybe 5 minutes but it never fails to impress.

Ingredients
Sashimi-grade tuna steaks (about 3/4 to 1 inch thick)
Cracked pepper
Old Bay
Sesame seeds

Prep
Take a cast iron skillet, put in a tablespoon or so of cooking oil, and heat it on HIGH.
While you are heating the oil, put some Old Bay on the tuna and then crack some pepper corns (use a pepper mill on the most coarse setting) to form a crust.
Flip the tuna and repeat the process on the other side.

Cooking
When the oil is HOT (when you flick a drop of water on the skillet, it should dance across the oil) put the tuna steaks in the skillet.
Sear for no more than 10 seconds or so and flip.
Sprinkle some sesame seeds on the cooked side, sear for 10 seconds or so, and serve with soy/ponzu and wasabi.

Advice
Don't cook more than two steaks at a time. If you try three or more, you risk overcooking the first.

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PostPosted: Sat Oct 04, 2014 7:40 am Reply with quoteBack to top

This sounds wonderful-I do have access to sushi-grade yellowfin. Expensive but since there s no waste, worth it for a treat.

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PostPosted: Thu Oct 09, 2014 11:22 am Reply with quoteBack to top

recipe for breakfast eggroll wraps :


1 package of egg roll wraps

1 dozen eggs

1 package of ham pre-cut squares

1 package of chedder or american shredded cheese

parsley for taste

chopped or dried onions for taste (optional)

directions:

1.) scramble eggs and put in big bowl

2.) add pre-cooked ham cubes

3.) add cheese, parsley, and onions

4.) place wrap on counter and add 1-2 teaspoons
of mixture to wrap

5.) fold wrap directions for folding on package

6.) place in deep fryer or frying pan with vegetable oil
once wrap turns slightly tan remove eggroll

7.) place on paper towel or paper plate to remove any
excess grease

----voila! breakfast egg roll wraps---
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PostPosted: Thu Oct 09, 2014 1:02 pm Reply with quoteBack to top

Instead of typing the whole thing out here is the site with the recipe.

http://www.theyummylife.com/Refrigerator_Oatmeal

It is a nifty idea and the results were fantastic. I made a Cranberry/Walnut/Honey combination and it turned out great.

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PostPosted: Thu Oct 09, 2014 1:46 pm Reply with quoteBack to top

Tururut's most extraordinary caponata.

-1 Celery Stick.
-2 Aubergines. If they look old, wrinkled and generally crappy, cut in slices, sprinkle with plenty of salt and leave them sweat for two or three hours. If nice and plump, dice them and off we go.
-Tomato pulp. If you shred them yourself, all the better. If not, use good quality stuff.
-One onion.
-One or two garlic cloves
-Half a glass of red wine vinegar. For the love of pete, don't use balsamic. Sherry Vinegar is also a great choice, if you happen to have it. Cider or white wine are just passable.
-Brown sugar. Just eyeball it, gawdsdammit.
-Black olives.
- Pickled Capers.

1. Dice the aubergines, fry them until just golden, don't cook them fully.
2. Do the onion on medium-low heat. When soft, add the garlics, immediately after, the rest of ingredients.

Cook until tender. Can be eaten hot, at room temperature (my favourite) or cold.

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PostPosted: Sun Dec 21, 2014 2:28 am Reply with quoteBack to top

Squat's nearly famous Fried Rice

3 cups of your rice of choice (I've done short and long, as well as minute rice)

3/4 cup Soy Sauce (you can use less, just cut with a little water, I do that when I'm low on soy sauce)

2 tbsp Brown sugar

2-3 tbsp rice wine/apple cider vinegar (up to you, I rarely have rice wine vinegar, so it's apple cider for me)

1-2 cups of mixed vegetables, your choice I use broccoli and peas most of the time

2 eggs

tbsp of oil, or as much as needed.

(Optionally, you can add meat too, I adjust the amount and type of veggies to match the meat. If you do meat, cut it quite small and fry for a bit before you add the veggies so that it's cooked through)

begin cooking your rice via the instructions on the bag/box/package

while the water is boiling mix up the soy sauce, vinegar, sugar and optionally water in a small measuring cup or some other vessel.

You can also start frying up the veggies (or meat) I usually start with frozen veggies, but you have a decent amount of time to heat it up and get a fry on it before the rice is done.

when the rice is finished cooking take it off the heat, if your veggies aren't done enough yet you might need to transfer it to a bowl so it doesn't stick to the hot pan

before you add the rice to the vegetables add about 1/4 of the sauce mixture and let it cook down a bit.

add the rice in along with the rest of the sauce turn the heat down to medium low.

let the sauce get absorbed for a couple of minutes, you will know when it's absorbed enough when the rice is a uniform color

now clear a spot in the middle of the pan and crack in the two eggs. pan scramble them in the space you made, then fold them into the rice.

once it's been mixed, transfer to a large bowl and serve.


Should serve 4-5 normal people, or if you are like my family it will feed 3 to the point of stuffed. I recommend some orange chicken on top, but sweet&sour chicken/pork also works really well. Basically I use this in place of plain rice, since my family doesn't like bland rice.

I'm the resident asian food cook in my house, it's been a huge hit. I've also brought it to a few potlucks and gotten lots of compliments.

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PostPosted: Sun Dec 21, 2014 9:49 pm Reply with quoteBack to top

^^^I make that all the time and never adding brown sugar or eggs, yummy and can't wait. Wink

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TheLoneHaranguer
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Joined: 04 Apr 2014
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PostPosted: Tue Feb 17, 2015 3:40 pm Reply with quoteBack to top

One of my favorite side dishes is roasted rosemary green beans.

Ingredients
Fresh green beans (or, believe it or not, Trader Joe's frozen haricots verts also work well)
Sliced mushrooms (optional; fresh or canned)
Cracked pepper
Rosemary
Sage
Extra virgin olive oil
Balsamic reduction
Kosher salt

Prep
Preheat your oven to 410-420 degrees
Take a glass baking dish, and add in the green beans and mushrooms
Crack some pepper on top; season with the sage/rosemary to taste
Pour in enough olive oil to coat the bottom of the baking dish
Drizzle balsamic reduction to taste
Finish with a pinch of salt

Cooking
After the oven pre-heats, wrap the top of the baking dish in foil
Bake for 20-25 minutes
Remove the foil, enjoy the savory burst of rosemary that goes through the kitchen, and serve.

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calvin
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Joined: 21 Jan 2010
Posts: 1474


PostPosted: Mon Mar 02, 2015 11:55 am Reply with quoteBack to top

A staple of ours. My favourite recipe and probably the only one I know off by heart. Fantastic with grilled salmon:

Baked Bulgar wheat with spiced butter-

75g/ 3oz unsalted butter
1 Clove garlic, crushed or chopped,
2 tblspn chopped fresh coriander
¼ tsp cumin
¼ tsp cinnamon
Large pinch chilli powder

250g bulgar wheat
450ml/ ¾ pint boiling veg stock
Salt

Beat together spices, butter & coriander. Put aside for at least 30 minutes.

Grease an ovenproof dish with a little of the spiced butter, add the wheat & the stock. Cover & cook in a preheated oven at 200c for 15 mins. Remove, leave for 5 mins then stir in the butter.


Really simple but tastes wonderful.

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