Recipe for the Day

[theGinsue]

BigBear - Thanks for the recipe. You just confirmed what I expected of German cuisine - it take plenty of time and effort to put it together!

Ah Pook - you lost me as soon as I read "grits". Despicable stuff. I guess it's a good thing I was an Ozark hillbilly from MO and not a true Southerner since I've never been able to stomach the stuff. Of course, my in-laws (KY folk) like to offer whenever they can.

What is the difference between grits and Cream of Wheat? I like Cream of Wheat a lot and flavor it like Oatmeal. Butter, honey, sugar, etc.

Flavor and texture. Cream of Wheat is yummy and smooth, grits ain't. (sorry folks, I know lots of you love grits. I'm just not one of those people)

ETA (Based on post below): Yeah, I can'y stand hominy either - probably why I have such a problem with grits.

[Ah Pook]

Grits are ground hominy. Cream of wheat is...well...crap. I can only eat the ones I make. Grits in restaurants, diners and other places have the constancy of wall paper paste.

I'd be interested in shrimp grits.

I remember sitting at my grandparents table eating grits with milk, sugar and butter. Grits are also good with garlic and cheddar.

[mr_will]

I have a couple of recipes I can toss in here. Posting here so I can remember to do it later.

[BigBear]

BBQ Burgers with homemade sauce -

Ingredients:

• 1 cup soft bread crumbs
• 1/2 cup of milk
• 1 lb. lean ground beef
• 1/2 cup chopped onion
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2 tablespoons vegetable oil
• 1 cup homemade barbecue sauce

Moisten the bread crumbs with the milk. Add ground beef, onion, and seasonings. Mix it all together. Shape the mixture into large patties. Cook the patties on one side on the grill. Flip the patty when ready. Pour barbecue sauce over patties; cover and cook until done.
BBQ Sauce

Ingredients:

• 1 1/4 cup ketchup
• 1 cup water
• 1/4 cup dark brown sugar
• 2 tablespoons molasses
• 1/3 cup cider vinegar
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 teaspoon celery salt
• 1 tablespoon garlic powder
• 1 teaspoon allspice

Mix all of the ingredients in a saucepan over medium heat, stirring constantly. After 5 minutes, reduce the heat to a simmer as the sauce thickens. It couldn't be any easier! This sauce is more of the Kansas City tradition. For a little more spicyness, double the black pepper, or just a pinch of cayenne for some burn without altering the taste.

As always, enjoy with an ice cold beverage and some veggies!

[hobowh]

I like to use 3 lb of 92% lean ground beef 1 lb of johnsonville hot breakfast sausage, 1/2 cup italian bread crumbs 2 eggs, 1 package of liptons soup mix. Just mix by hand in a large bowl and make into patties, and grill

[BigBear]

I like to use 3 lb of 92% lean ground beef 1 lb of johnsonville hot breakfast sausage, 1/2 cup italian bread crumbs 2 eggs, 1 package of liptons soup mix. Just mix by hand in a large bowl and make into patties, and grill

mmhmmm... that sounds good hobo.

[mr_will]

Mr Will's Mango Shrimp
2lbs large shrimp get 10-12 count if you can
2 mangos peeled, remove seed, and cut into 1/4 - 3/8" chunks
1 large tomato chopped (i have used a can of diced tomato as well)
2 garlic cloves
1/4 of an onion, you can use a half if you like onion
1/2 teaspoon basil
about 2 tablespoons (small handful) of fresh cilantro leaves removed from stem, rolled and sliced
1 Juicy lemon, or 2 not so juicy lemons
about 2 tablespoon of good honey, i use orange blossem honey
salt and pepper to taste
a jalapeno, or chili of your choice. i use a serrano pepper you can desead it to take some heat out.


*Peel, clean and devain shrimp, sprinkle with olive oil and sprinkle with a little bit of salt, mix them up a little in a bowl and let then sit until you add them to the pan.
*in a large skillet that is on medium heat pour about 1.5-2 tablespoons of olive oil in the pot
*put the mango in the skillet, and let cook for about 3 or so minutes, it will just start turning a deeper color on the edges.
*add onion and cook about 2-3 of minutes
*add garlic and cook about 2-3 minutes
*add tomatoes, jalapeno, salt and pepper, cilantro, basil, honey and lemon juice.
*cover and let this all cook about 5 minutes stir it a couple of times.
*add shrimp and stir. cover and let cook about 5 minutes (depending on shrimp size) or cook to your liking
Remove from heat stir and let sit for a few minutes

SERVE IT UP My GF doesn't like mango but will eat this all day long. I sometimes eat it over rice, sometimes just eat it out of a bowl. Depends on my mood.

[cowboykjohnson]

Crock pot Green chile

2-4 lbs of pork
6 Tbs flour
5-6 cups water
1 large can whole hatch chiles or about 15 fresh chiles roasted
1 small can diced jalapenos
2 Tbs chile powder
1 diced onion
4 cloves diced garlic
1/4 cup butter


Dice chiles into 1/2 inch squares and de seed chiles, add to crock pot (with juice if canned)

Add jalepenos to crock pot

Cut pork into 1 inch chunks and fry in pan until brown then add to crock pot

Put butter, oinions, and garlic into frying pan. cook until onions are tender.
Stir in flour.

add water and chile powder to frying pan and cook untill it begins to thicken, then add all to crock pot.

simmer in crock pot all day on low the longer you cook it the better it tastes, then salt and pepper to taste.


I had to make this twice last week since my dad ate the whole pot in 1 day.

[BigBear]

mmhmmm... sounds good cowboy.

[Ah Pook]

I've been playing around with brines lately. Here is one that works well with chicken and pork. The instructions are generic preparation instructions.

* 4 quarts cold water
* 1/4 cup sugar
* 1/4 cup plus 1 teaspoon kosher salt
* 5 1/2 to 6 pounds chicken parts with skin and bones
* 3 fresh squeezed limes and halves
* 2 fresh squeezed oranges and halves
* 1 large garlic clove, minced
* 3 tablespoons finely chopped fresh mint
* 1/4 cup finely chopped fresh cilantro
* 1 teaspoon dried hot red pepper flakes
* 1/2 cup vegetable oil


Dissolve salt and sugar in hot water add remaining ingredients and 2 cups of ice cubes to cool it. Place cleaned and dried chicken in a freezer zip lock bag pour brine over chicken and top with water to cover. Close bag trying to remove as much air as possible. Brine in refrigerator overnight 8-12 hours. If not ready to cook remove from brine rinse well and place back in the refrigerator till ready to cook.

Grill or bake. It's good either way.