Recipe for the Day

[SouthPaw]

This is an easy and very tasty recipe. It's also low in fat without sacrificing flavor. You can start it the night before and leave it all day.

Crockpot Chicken Fajita Soup

Ingreidients needed:
(5lbs) Skinless Chicken breasts
(3) red bell peppers
(3) green bell peppers
(2) yellow onions
(2) packets of fajita seasoning (spicy kind if you like it hot)
(2) cans of chopped green chiles (hot if you like spicy food)
(1) cup of water
Instant white rice

Arrange chicken breasts in the bottom of the crock pot and dust with fajita seasoning. Chop peppers and onions into rings and then cut in half. Place on top of chicken breasts and sprinkle with fajita seasoning. Add water and chopped green chiles. Turn crock pot on high and leave. I left it on high for 6 hours and then switched it to low another 4 hours. Best part about this is you can't over cook it. When you are ready to eat it, make some white rice. Place the white rice at the bottom of your bowl and top with soup and as much juice as you like. Goes great with red or green Tabasco.

[Irving]

Perfect, we've been looking for a crockpot meal. Thanks for posting.

[Ah Pook]

As requested, my recipe for these eggs. Mind you, I made almost all of it up as I went and nothing was really measured so to speak.

(2-3) cans of Embassa sliced jalapeños and carrots (do not drain)
(1 cup) of white vinegar
(1 cup) water
(1-2 tablespoons) of pickling seasoning
Couple tablespoons of crushed red peppers
(3-5) fresh jalapeños sliced
(1) whole red pepper sliced
(1) large onion sliced
(6) cloves of garlic

Mix all all together and bring to a boil. After that reduce heat and simmer for 30 minutes. Add eggs while broth is hot and refrigerate. Let marinate as long as you can and enjoy.

Thanks for the recipe! I'll be giving it a try soon.





I do a Thai catfish soup that is similar. Red curry paste isn't that hot but adds a nice warmth. I use the squeeze tubes of lemon grass and ginger and freely admit it.

Glad to see this thread getting some attention. I need some winter food ideas.

[Irving]

Red curry paste isn't that hot but adds a nice warmth.

I've found this to be true. It gives the spice more of a body. I used the red curry paste in my latest pot of chili, and the spice is the difference between putting your hand on a hot stove for a second, and sitting close to a blazing fire for a few minutes. Very nice body to the heat.

[Ah Pook]

Had some leftover parts from a lamb we bought last year. Never done lamb shanks before.

Ingredients:

• 4 shanks
• salt & pepper
• oil to coat the bottom of the pot. I use canola or olive.
• two onions
• 3-4 carrots
• 12 garlic cloves or 3 big spoon fulls of prepped garlic.
• 3 stalks celery. I didn't have any this time.
• 28oz can whole tomatoes.
• 22oz beef broth. Spit 1/2 beef and 1/2 chicken also works.
• 3/4 bottle of red wine (Cab or merlot). Got to save some for the cook.
• 5 sprigs rosemary.
• 5 sprigs thyme.
• 4 bay leaves.

Cooking:

• Salt & pepper the shanks and let sit for about 20 minutes.
• Heat a large pot or dutch over to medium high and add enough oil to coat the bottom of the pan.
• Braise, two shanks at a time, on all sides. Let all sides get brown. This will take about 30 minutes.
• Set shanks on a plate and add onions, carrots, celery and garlic to the hot oil. Stir and scrape the bottom of the pot. The brown bits are flavor. Cook til caramelized. About 20 minutes.
• Add tomatoes and juice to pot. I cut mine in half. Bring to boil.
• Add wine, broth, rosemary, thyme and bay leaves.
• Bring to boil and set to medium-medium high heat. Turn down if sticking occurs. Cook 20-30 minutes.
• Add shanks back into the pot. They should be covered in liquid. If not add some more stock or water.
• Cover and put in a pre-heated 400˚ oven.
• Cook at least 2 hours, turning the shanks every 45 minutes.
• Remove pot from oven and remove shanks from pot.
• Simmer juices til desired thickness is obtained. Mine was pretty thick coming out of the oven and I was hungry, so I skipped this step.
• Plate shanks and pour juices over shanks or off to the side.
• Eat!

Fixin's

Lamb shanks

Braise

Ready for the oven

Out of the oven

Plated with roasted russets and sweet potatoes


This was one of the richest sauces I have ever made. The meat fell off the bone and could be cut with a fork.

This isn't a 30 minute meal!! Set aside at least 5 hours. Yes, 5 hours!

Definitely worth the time.

[theGinsue]

PLEASE Post the entire recipe, not just the ingredients and a link to the rest of the recipe! (Nudge..Stu...Nudge)

[Irving]

It looked like I posted all the recipes, but you must have done it for me ninja style. I can try to explain stuff in the future, but I don't know how to cook, which is why I watch the videos.

[Ah Pook]

My new favorite dipping sauce.

Dynamite Sauce

Ingredients:

• 1/4 cup kewpie mayonnaise

• 1 tablespoon+ (plus) Sriracha hot sauce

• 1 tablespoon masago orange capelin caviar

• 1 stalk green onion greens only – thinly sliced

Instructions

• In a bowl, mix together mayo, Siracha, masago, and green onions.
• Chill and serve or just dig in.

Nom!

[Great-Kazoo]

Anyone got any tips for doing some thick cut pork chops on the smoker? Neighbor picked up 1/2 a cow, and a whole pig, and couldn't fit it all in their freezer, so we got a bunch of chops, along with a bunch of ground pork, some pork belly for making bacon, and a pork shoulder that we'll smoke in a couple weeks.

I've used this one, then afterwards like other recipes we try different rubs and brines, like pineapple juice & soy sauce with red pepper flakes.
you have to wade through the authors pimping of his products, SO scroll down about 1/4 where the recipe starts.

http://www.smoking-meat.com/may-16-2...ps-extra-thick
We've used these from traegar recipe files.

• 1/4 cup fresh lime juice
• 2 tablespoons fresh orange juice
• 2 teaspoons honey
• 1 clove garlic, finely minced
• 1/2 teaspoon coarse salt (kosher or sea)
• 1/2 teaspoon hot red pepper flakes
• 1/2 cup extra-virgin olive oil
• 2 tablespoons chopped fresh parsley or cilantro
• 6 pork chops, each at least 1/2-inch thick
• lemon, garlic seasoning & or salt and pepper

Make the vinaigrette: In a small mixing bowl, combine the lime juice, orange juice, honey, garlic, salt, and red pepper flakes. Whisk in the olive oil until an emulsion forms. Stir in the parsley. When ready to cook, start the grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Season the pork chops with Salt & pepper . We like to do an olive oil rub then dry seasonings.

Arrange the pork chops on the grill grate and smoke for 30 minutes. Increase the heat to 300 degrees F (Medium) and continue to cook the chops until they reach an internal temperature of 145 to 160 degrees F, about 30 minutes. Arrange the chops on a platter or plates and pour some of the vinaigrette over the chops. Serve the remaining vinaigrette on the side.

• 1 1/2 " Thick Pork Chops
• olive oil
• red wine
• rosemary leaves (chopped)
• dry seasoning of choice. preferably something that accents the pork

Marinate Pork Chops in mixture of ingredients for 2 hours. Start your grill on smoke or bring to temp of 375 - 425. Place chops on grill and cook for 30 minutes Remove from grill and season with salt and/or lemon juice to taste. Serve and enjoy!
make sure pork is cooked to temp , checking with a good temp probe.

[theGinsue]

It's been far too long since any of the sites culinary geniuses have posted in here so I figured I'd better get the ball rolling again.

These are my go-to rubs for pork ribs & for other smoked pork (like Pulled Pork).


Kansas City Rib Rub

Ingredients:
1/2 Cup Brown Sugar (light or dark)
1/4 Cup Paprika
1 Tablespoon Ground Black Pepper
1 Tablespoon Salt
1 Tablespoon Chili Powder
3/4 Tablespoon Garlic Powder
3/4 Tablespoon Onion Powder
1 teaspoon Cayenne pepper
(I cut the Chili Powder & Cayenne pepper in half, else the ribs are too spicy for many folks)

Directions:
Mix all ingredients. Work 1/2 mixture into meat 12-24 hours before cooking. Apply remaining rub just before smoking.

************************************************** ***

Basic Pork Rub
(Great for Pulled Pork)

Ingredients:
1/4 Cup Ground Black Pepper
1/4 Cup Paprika
3 Tablespoons Granulated Sugar
2 Tablespoons Salt
2 teaspoons Dry Mustard
2 teaspoons Cayenne pepper. (I cut the Cayenne pepper in half, else some folks (wife) say it's too spicy.)

Directions:
Mix all ingredients. Work 1/2 mixture into meat 12-24 hours before cooking. Apply remaining rub just before smoking.