Recipe for the Day

[theGinsue]

That baby is awesome. Been wanting one like that for years!

[SouthPaw]

Shrimp ceviche cocktail

2 bags of small cooked shrimp (de-tailed and de-vained)
1 lemon
* enough limes to get 1/4-1/2 cup of juice
1 small thing of cilantro
1 whole cucumber
3 whole jalapenos (more or less depending on how hot you like it)
3 celery stalks
1 small red onion
1 bottle of Calmato juice
Tabasco to taste

Boil shrimp in water for 10 minutes to insure they are cooked and shock them in ice water after to cool. Squeeze lemon and limes into a measuring cup until you get about 1/4-1/2 cup (depending on taste buds, I prefer a strong lime taste so I like more) of juice. Once juice is gathered from lemon and limes marniate the shrimp with it in the fridge while the other ingredients are being prepared (the longer the better). Cut cucumber and celery into small cubes and thin slice cilantro, jalapenos and onion. Pour half amount of Clamato into a big bowl and add veggies. After shrimp has marinated to desired taste add to mixture, stir and serve chilled. Add tabaso to taste. Great with chips or crackers or just eat with a spoon.

This recipe is pretty easy and can be modified to your own taste. The first time I made it, I did not cut the veggies as small as I would like. I also added to much cilantro, even though I love it, just a lot green. Still working on "perfecting" it but it is still a good base to start with.

[DFBrews]

If any one wants info let me know this is the finish.

[Sharpienads]

Chicken, bacon, ranch pizza.

I made this last night, and it was pretty delicious. I not much of a cooker, so I bought mostly pre-made stuff. It would probably be better with fresh stuff. Also I'm not sure of what the proportions are, but just use as much as you want. There is enough sauce for two pizzas.

Pizza crust or flatbread (I used store bought flatbread)
1 jar of alfredo sauce (15oz or so)
1 packet of Hidden Valley Ranch Seasoning
Boneless skinless chicken breast (I bought mine pre-sliced)
Some spinach
Some 5 cheese Italian mix, shredded
Some pepper jack cheese, shredded
Bacon bits (or homemade bacon, chopped into little pieces)

Cook the chicken in a pan with some olive oil and spices (I used salt, pepper, and some Italian seasoning stuff) Once it's cooked a little, I chopped it up with my spatula into pieces a suitable size for pizza. Mix the ranch seasoning in with the alfredo sauce. Chop up the spinach into little pieces. Put the sauce on the crust, add the chicken, add the bacon, add the Italian cheese mix, add spinach, top with pepper jack cheese. Bake at 400 degrees for 10-12 minutes (or whatever you pizza crust directions say). Take out of the oven and enjoy!

Also consider adding artichoke and/or black olives.

[Ah Pook]

1 green Pepper chopped
1 large chopped onion
3 cups okra slices
3 cups whole skinned tomatoes
3-4 stalks chopped celery with leaves
1 stick butter
1/2 cup bacon grease
2 1/2-3 cups flour
3 cups shrimp broth (boiled shrimp shells)
2 cups chicken Broth
1-1 1/2 lb shrimp
1 lb clams
1 lb andouille sausage sliced
2-3 cloves garlic
2-3 bay leaves

Spices Estimated

2-3 tablespoons Worcestershire sauce
1 tablespoon thyme
1 1/2 tablespoons oregano
2 teaspoons pepper
2 teaspoons sea salt
1-2 teaspoon cayenne powder
2-3 teaspoons gumbo filé (sassafras)

• Chop and prep all veggies.
• Slice andouille sausage about 1/2” or less.
• Add stocks into a stock pot and start to boil with the bay leaves..
• The roux

1. Heat a cast iron or heavy skillet to medium-med/high.
2. Add stick of butter and bacon grease. This will equal 1 cup of oils.
3. When oils are hot, slowly add flour and whisk. DO NOT STOP WHISKING!
4. Once 2 1/2-3 cups of flour are whisked in, the roux should have a consistency of baby poo.
5. The roux will start to toast and turn a mahogany color. The darker the better.
6. Continually whisk for 30-45 minutes. DO NOT STOP WHISKING!

• Turn off heat but continue to whisk.Once the roux is ready, stir the veggies (minus the tomatoes) into the roux one hand full at a time, until all veggies have been added.
• The veggies will cook in 2-4 minutes.
• Add the roux/veggie mixture into the stock pot one spoon full at a time and stir to dissolve.
• Keep the stock pot boiling.
• Heat a skillet and add the sliced andouille sausage. Cook until the ends have a light crust.
• Add the andouille and any residual grease to the stock pot.
• Add tomatoes.
• Add water to submerge pot contents.
• Add spices to taste (except gumbo filé). I do not measure spices. Never have.
• Simmer at a light boil for an hour, stirring occasionally.
• Go get a beer and sit down.
• Once the spices are dialed in stir in the shrimp, clams and gumbo filé.
• Simmer for about 15 minutes and serve.

Serve over basmati rice or with corn bread.

Cornbread

[MCarp71]

That baby is MINE!

You Sir, Are just not right! That looks Awesome.

[Scogin]

Here is a quick and easy one that is always a hit.

Beer Bread

3 Cups – Self Rising Flour
1 Cup – Sugar
1 – Beer
1 – Stick Butter


Preheat oven to 375 degrees.
Mix flour, beer, and sugar. Melt ½ stick of butter and coat inside of a bundt pan. Poor mixture into pan. Bake 30 minutes. Melt other ½ stick of butter and pour on top of bread. Bake 10 minutes more.

[mcantar18c]

Steak and potatoes. Had this for dinner last night.


Steak: You know how you like your steak. Ours was cooked over charcoal for 4.5 min per side, threw a few dashes of Liquid Smoke per side, some black pepper and some coarse ground garlic sea salt.


Glaze for steak:
-onion, slice
-minced garlic
-brown sugar
-maple syrup
-honey
-butter
-liquid smoke
Sauté onions and minced garlic in butter, enough of it to cover the pan and be halfway to completely covering the onions. Let it sizzle for a little while, then add some brown sugar (at least enough to lightly cover all of the onions, more if you want. I use more when the ol lady isn't watching.) Then add the maple syrup and a little tiny bit of honey, and just a dash of the Smoke. Let that simmer over low heat until the sauce gets nice and thick and looks like when you make caramel. Put it on the steak and eat.




Potatoes:
-5lbs Yukon Gold potatoes (not Russet or anything else. Gold freakin taters).
-1 clove garlic
-2 sticks of butter
-1 8oz pack of cream cheese
-milk
-garlic powder
-basil
-oregano
-chili powder
-black pepper
-salt
-sugar
-honey
Place one stick of butter and the 8pz package of cream cheese into a bowl, put it in the sink, and fill it with warm-ish water. Leave that there. Peel the garlic and take some tin foil and wrap it around your fist to make a cup thing. Put the cloves in there with a little bit of olive oil and one rosemary, close up the tinfoil, and put it in the toaster oven on 300 until you need them for the potatoes.
Boil peeled and chopped potatoes for 20-30 min, until you can stick a fork into a piece without resistance and it just about falls apart. If you're weird and like chunky mashed potatoes, don't boil them so long. Pour into a pasta strainer thing and shake it a bit to get the water out... nobody likes watery potatoes. Put the potatoe chunks back into pot (should be no water in it) and add 3/4 cup of milk (you can add more later if you want them thinner, or use half and half for thicker), and the stick of butter and cream cheese that you we're warming. They should be nice and soft now so they'll mix well. Mash that all up with one of those wavy-line potatoe mashers (don't use electric beaters, it doesn't come out right with those). When that's got a good consistency, add the roasted garlic (that you mashed after you took out of the toaster oven... they can be microwaved for 15 sec at a time if they're not soft enough coming out of the toaster), chili powder to taste (not a lot, you only want a little hint of it), some basil and oregano, a tablespoon or so of salt, another one of sugar, little honey, a couple teaspoons or more of black pepper, and some garlic powder if you really like garlic. Mix that all up and then mash it a bit more just for shits. Pour that into something you can put in an oven, like a Pyrex dish, and smooth it out. Put some slices of butter from that second stick over the top of it, spaced somewhat evenly, and give it a light coating if garlic powder. Bake that uncovered at 350 for 30 min or so, giving it a nice buttery golden brown crust.


Enjoy.

[Great-Kazoo]

White garlic sauce (for those who cannot use tomato products) or prefer not to.
reserve the grease from 1lb hot italian sausage cooked. (Clydes, Boulder sausage etc)
Drain grease from sausage place in small sauce pot.
add flour until you have a nice consistent roux.
Take 2 cloves of Garlic chopped (fine) dump in to roux
pour 1 cup whole milk, slowly Stirring with a whisk.
once milk has been added season with black pepper, red pepper flakes & salt to tast
heat over med heat until sauce thickens to desired consistency.

I add all sorts of seasoning (onion, more garlic, black, red or white pepper to taste)
This makes a nice topping for shrimp scampi, clams, homemade pizza , pasta etc.

If you like a real snappy white garlic sauce use the grease from 1lb or chorizo (yeah Baby!)

[Ah Pook]

A real/good hot n sour soup recipe has been very illusive for me. I’ve poured through many, many Asian cook books just for the hot n sour. Most all weren’t even worth trying.

This one is pretty good. I’m not a tofu fan but left it in the recipe.

Ingredients:

• 2 ounces pork tenderloin
• Marinade:
• 1 teaspoon soy sauce
• 1/2 teaspoon sesame oil
• 1 teaspoon cornstarch

• 1 cake tofu
• 1/2 cup bamboo shoots
• 3 - 4 Chinese dried black mushrooms
• 1 small handful dried lily buds
• 6 cups chicken broth
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoons soy sauce
• 2 tablespoons white rice vinegar
• 1 teaspoon sesame oil
• 1 Tbsp cornstarch dissolved in 1/4 cup water
• 1 egg, beaten
• 1 green onion, chopped
• black pepper
• Hot chili oil (Orchids, Gochu Gireum…)

Directions:

• Slice pork into thin strips.
• Marinade pork in soy sauce, sesame oil and corn starch mixture for about 30 minutes.
• Cut tofu into small squares.
• Cut bamboo shoots into thin strips.
• Soak black mushrooms and lily buds in medium hot water for 20-30 minutes. Rinse and slice mushrooms. Trim lily buds if needed.
• Bring stock to a boil.
• Add bamboo shoots, mushrooms, lily buds and tofu.
• Once stock is brought back to a boil add pork, salt, soy sauce, sesame oil, sugar and vinegar.
• Mix cornstarch with a 1/4 cup cold water and slowly add to pot while stirring.
• Once soup is back at a boil turn off heat.
• Slowly pour in beaten egg while stirring in one direction.
• Add green onion, pepper and hot chili oil to taste.