Recipe for the Day

[theGinsue]

So, I've been keeping track of the recipes we're all posting (yeah, I'm OCD).

Here's what I've got so far:



Keep 'em coming.

And dont forget "Serve with veggies and an ice cold beverage". Right BigBear?!

[BigBear]

And dont forget "Serve with veggies and an ice cold beverage". Right BigBear?!

BIG 10/4-Rgr that on that one!

Another entry: Great for a campfire if you bring all the spices, etc.

Lemon-Pepper Salmon

• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 (4 ounce) salmon steaks
• 1 teaspoon minced garlic
• 1 tablespoon lemon pepper
• 1 teaspoon salt
• 1/4 cup water
• 1 cup chopped fresh tomatoes
• 1 cup chopped fresh cilantro
• 2 cups boiling water
• 1 cup uncooked couscous

Directions:

1. Heat the butter and olive oil in a large skillet over medium heat, or campfire!! Place salmon in the skillet, and season with garlic, lemon pepper and salt. Pour 1/4 cup water around salmon. Place tomatoes and cilantro in the skillet. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.
2. Bring 2 cups water to boil in a pot. Remove form heat, and mix in couscous. Cover, and let sit 5 minutes. Serve the cooked salmon over couscous, and drizzle with sauce from skillet.

Then serve with veggies and an ice-cold beverage!

[jake]

http://www.guardian.co.uk/lifeandsty...oters-sandwich

Just made one of these. I'll post the verdict in six long, long hours time

[BigBear]

Todays' recipe for dinner is a treat from our British brothers:

Beef Wellington!

Is the recipe really nessecary?! Let me know and I'll post it.


As always, enjoy with a side of veggies and an ice cold beverage!

[jake]

I, or more accurately my wife, couldn't wait six hours like we were supposed to. But damn, it's one sumptuous sandwich. Next time, I'm going to get better bread, add some garlic and maybe a bit less Worcestershire Sauce, and make it earlier so it's ready in time for dinner!

[ronaldrwl]

1/2 cup chopped onions
1 lb ground beef (or chicken...)
3 potatoes chopped
2 cups Vegies
1 cup beef broth or gravy
1.5 cups flour
1 cup cheese
2 tsp sugar
2 tsp baking powder
1.5 cups milk
1 Jalapeno (optional)

For vegies i use whatever is in the frig (red peppers, cariots, peas...).

Preheat oven to 350.
In skillet brown the potatoes, onions, gralic and vegies. Season to taste.
Add to a greased 12x8 baking pan.
Brown the ground beef and add it to baking pan with the gravy (I snuck in a few mushrooms).
Now add a layer cheese.
Mix flour, sugar, baking powder and milk. Poor on top of pan.
Sprinkle with cheese and bake for 1 hour.

[jmg8550]

Anyone got a good recipe for haggis? I love it and want to make my own!

[theGinsue]

You are a sick man.


But, given that you asked, here's a Haggis recipe from Alton Brown...


Haggis

Cook Time: 5 hr 0 min
Level: Difficult
Yield: Depends on how much you throw

Ingredients

• 1 sheep stomach
• 1 sheep liver
• 1 sheep heart
• 1 sheep tongue
• 1/2 pound suet, minced
• 3 medium onions, minced
• 1/2 pound dry oats, toasted
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried ground herbs

Directions
Rinse the stomach thoroughly and soak overnight in cold salted water.
Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.
In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.
In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.

As always (per BigBear): Serve with veggies and an ice cold beverage. Enjoy! (yuck!)

.

[Ah Pook]

You are a sick man.


But, given that you asked, here's a Haggis recipe from Alton Brown...


Haggis

Cook Time: 5 hr 0 min
Level: Difficult
Yield: Depends on how much you throw

Ingredients

• 1 sheep stomach
• 1 sheep liver
• 1 sheep heart
• 1 sheep tongue
• 1/2 pound suet, minced
• 3 medium onions, minced
• 1/2 pound dry oats, toasted
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried ground herbs

Directions
Rinse the stomach thoroughly and soak overnight in cold salted water.
Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.
In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.
In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.

As always (per BigBear): Serve with veggies and an ice cold beverage. Enjoy! (yuck!)

.

That was the same recipe I was going to post.

Never been much of a haggis fan.

[jmg8550]

You are a sick man.


But, given that you asked, here's a Haggis recipe from Alton Brown...


Haggis

Cook Time: 5 hr 0 min
Level: Difficult
Yield: Depends on how much you throw

Ingredients

• 1 sheep stomach
• 1 sheep liver
• 1 sheep heart
• 1 sheep tongue
• 1/2 pound suet, minced
• 3 medium onions, minced
• 1/2 pound dry oats, toasted
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried ground herbs

Directions
Rinse the stomach thoroughly and soak overnight in cold salted water.
Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.
In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.
In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.

As always (per BigBear): Serve with veggies and an ice cold beverage. Enjoy! (yuck!)

.

Don't knock it till you've tried it. It tastes better than you think.
I am of Scottish descent. We kinda have to like it. Especially on saltine crackers...yum. It can also be made with chicken livers and cooked in a cheesecloth since sheep stomach is not sold in America.