Cooking/Food Thread
08-08-2009, 02:43 AM
#22
Tour de Franzia
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I worked in fine dining in college selling wine and bartending and also cooked on sunday brunch because i wanted to learn to cook. When they closed, I gave $500 for every piece of all-clad cookware in the house...like 50-pieces not including lids, lol.
I just cubed an avacado, chopped some red onion, added my home-made salsa, a tea-spoon of jalapeno crema, a little lemon juice for acid, black pepper, and gray salt then ate it on chips. I'm your god.
I just cubed an avacado, chopped some red onion, added my home-made salsa, a tea-spoon of jalapeno crema, a little lemon juice for acid, black pepper, and gray salt then ate it on chips. I'm your god.
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08-08-2009, 01:41 PM
#24
Sautéed johnsonville brats with peppers and onions:
One pan. Olive oil, Chopped green and red peppers, Hot peppers if you like. with a sweet vadalia onion. Sauté together Get the goods smelling good.
Add brats. Cut into half inch wide chunks, Bite size brat *****. (can preboil in beer for more flavor) . Add brat chunks to sizzling cooking peppers and onoins, Finish brats till nice golden brown.
Take a nice LARGE fluffy roll. Or French bread Toast the outside. Hollow out inside, and fill center with brats and peppers. like a bread bowl.
A true 30 min awesome meal. Can be done on grille too.
One pan. Olive oil, Chopped green and red peppers, Hot peppers if you like. with a sweet vadalia onion. Sauté together Get the goods smelling good.
Add brats. Cut into half inch wide chunks, Bite size brat *****. (can preboil in beer for more flavor) . Add brat chunks to sizzling cooking peppers and onoins, Finish brats till nice golden brown.
Take a nice LARGE fluffy roll. Or French bread Toast the outside. Hollow out inside, and fill center with brats and peppers. like a bread bowl.
A true 30 min awesome meal. Can be done on grille too.
Use a better sausage than Johnsonville. I have a german deli that make their own sausage, salami, etc. near me. Regardless of the sausage, when you have all the vegi's and sausage nice and brown, lot's of crusty sticky stuff in the bottom of the pan, pour a little beer in it to release all the stuff off the bottom and stir it all up. That sweet brown sticky stuff is all the flavor, the touch of beer doesn't hurt either. Don't do this if the stuff is blackened and burned, only if it's a nice carmelized brown.
With grilling season here we've been doing pork souvlaki skewers. Pork loin cut into 1 1/2" cubes. Marinade 6-10 hours in olive oil, chopped red onion, minced garlic, fresh oregano, kosher salt, pepper. Skewer and grill. Dipping sause is just sour cream, finely chopped cucumber and a little garlic. You can make the sauce a day ahead.
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08-08-2009, 04:34 PM
#26
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Use a better sausage than Johnsonville. I have a german deli that make their own sausage, salami, etc. near me. Regardless of the sausage, when you have all the vegi's and sausage nice and brown, lot's of crusty sticky stuff in the bottom of the pan, pour a little beer in it to release all the stuff off the bottom and stir it all up. That sweet brown sticky stuff is all the flavor, the touch of beer doesn't hurt either. Don't do this if the stuff is blackened and burned, only if it's a nice carmelized brown.
With grilling season here we've been doing pork souvlaki skewers. Pork loin cut into 1 1/2" cubes. Marinade 6-10 hours in olive oil, chopped red onion, minced garlic, fresh oregano, kosher salt, pepper. Skewer and grill. Dipping sause is just sour cream, finely chopped cucumber and a little garlic. You can make the sauce a day ahead.
With grilling season here we've been doing pork souvlaki skewers. Pork loin cut into 1 1/2" cubes. Marinade 6-10 hours in olive oil, chopped red onion, minced garlic, fresh oregano, kosher salt, pepper. Skewer and grill. Dipping sause is just sour cream, finely chopped cucumber and a little garlic. You can make the sauce a day ahead.
seriously though, we get some buffalo sausage at the farmers market that is to die for. they also recently started selling half-smokes that are phenomenal. find something like that and you'll get more flavor per pound.
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08-08-2009, 11:10 PM
#27
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We have a local company that makes some of the best sausage and bacon I have ever had. The brand is Royal. I'm pretty sure its only this area, but if you ever see it (yellow and brown package) try some. Good stuff.
Here, quick and easy shrimp and grits. I have made it probably 5 times in the last 2 months. People keep wanting me to come over and make it for them when they hear how good it is.
What you need:
~2lb shrimp, you choice in size, I like medium (30-40 per pound)
1lb of bacon (again your choice)
1lb of sausage. I use a local brand, so I can't help you there
Block of cheese (decent size, not sure of exact measurement)
Grits
1 stick of butter
2 lemons
1 package of green onions, or 5 or 6 stalks (are they called stalks?)
Tony Chachere Spice N' Herbs seasoning
Cavenders greek seasoning
Any other choice of seasoning and I can't guarantee the flavor.
Start by making the grits. You may or may not have had grits, I think its mostly a southern thing. Follow the package for cooking directions. Its simple though. No rule to how much to make. Once they start to get soft, add a little of both seasonings, use your judgement as to how much. Also go ahead and add 1/2 lemon (juice) and 1/4 stick of butter as well as the cheese. I use extra sharp cheddar, a heaping pile of it shredded. Melt it into the grits.
While the grits are cooking, which takes about 20 minutes, start on the main part. Finely chop your bacon and sausage into pea size bits, as well as your green onion. Use both green and white end, I leave out the middle light green part as its stringy and doesn't have as much flavor. I don't have exact numbers, but its usually about even proportions of the three. Cook them in a pan until bacon is cooked how you like. I like mine between soft and crispy. DO NOT drain the bacon and sausage fat. On top of the already heart clogging fat, add the other 3/4 stick of butter, and the other 1 1/2 lemon juice, as well as a healthy splash of the 2 seasonings (fresh cracked black pepper as well if you like). Not too much as to overpower the natural flavors, but enough that you can taste it. When you get that in and the butter melted, add the shrimp (peeled of course) and cook them for 4 or 5 minutes, since they don't take long. Once they are done, thats it. Plate the grits and serve the bacon, sausage and shrimp on top. Be sure to poor some of the juice over it! Over that sprinkle a little of your diced green onion and a little squirt of lemon juice if you have any left. Take in the amazing smells and enjoy. I have to say by far this is the best dish I have ever made, both in taste and smell. The smell when the onion and the bacon and sausage hits the pan is amazing! Its a bonus that it only takes like 15-20 minutes to make, the hardest part being chopping the meat and onion.
Sorry for the poor write up, I'm exhausted and already half asleep. But if you want a unique and quick meal thats pretty cheap, give it a try. I assure you, you won't be sorry.
Here, quick and easy shrimp and grits. I have made it probably 5 times in the last 2 months. People keep wanting me to come over and make it for them when they hear how good it is.
What you need:
~2lb shrimp, you choice in size, I like medium (30-40 per pound)
1lb of bacon (again your choice)
1lb of sausage. I use a local brand, so I can't help you there
Block of cheese (decent size, not sure of exact measurement)
Grits
1 stick of butter
2 lemons
1 package of green onions, or 5 or 6 stalks (are they called stalks?)
Tony Chachere Spice N' Herbs seasoning
Cavenders greek seasoning
Any other choice of seasoning and I can't guarantee the flavor.
Start by making the grits. You may or may not have had grits, I think its mostly a southern thing. Follow the package for cooking directions. Its simple though. No rule to how much to make. Once they start to get soft, add a little of both seasonings, use your judgement as to how much. Also go ahead and add 1/2 lemon (juice) and 1/4 stick of butter as well as the cheese. I use extra sharp cheddar, a heaping pile of it shredded. Melt it into the grits.
While the grits are cooking, which takes about 20 minutes, start on the main part. Finely chop your bacon and sausage into pea size bits, as well as your green onion. Use both green and white end, I leave out the middle light green part as its stringy and doesn't have as much flavor. I don't have exact numbers, but its usually about even proportions of the three. Cook them in a pan until bacon is cooked how you like. I like mine between soft and crispy. DO NOT drain the bacon and sausage fat. On top of the already heart clogging fat, add the other 3/4 stick of butter, and the other 1 1/2 lemon juice, as well as a healthy splash of the 2 seasonings (fresh cracked black pepper as well if you like). Not too much as to overpower the natural flavors, but enough that you can taste it. When you get that in and the butter melted, add the shrimp (peeled of course) and cook them for 4 or 5 minutes, since they don't take long. Once they are done, thats it. Plate the grits and serve the bacon, sausage and shrimp on top. Be sure to poor some of the juice over it! Over that sprinkle a little of your diced green onion and a little squirt of lemon juice if you have any left. Take in the amazing smells and enjoy. I have to say by far this is the best dish I have ever made, both in taste and smell. The smell when the onion and the bacon and sausage hits the pan is amazing! Its a bonus that it only takes like 15-20 minutes to make, the hardest part being chopping the meat and onion.
Sorry for the poor write up, I'm exhausted and already half asleep. But if you want a unique and quick meal thats pretty cheap, give it a try. I assure you, you won't be sorry.
Last edited by NA6C-Guy; 08-08-2009 at 11:49 PM.
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08-09-2009, 01:47 PM
#30
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Pork butt on the grill right now. We grill pretty much every weekend. Gets kind of old though, always eating pretty much the same stuff every weekend.
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08-09-2009, 08:56 PM
#31
here's one i did today. Wife's away so i wanted to use up some of the random leftover stuff in the fridge. In the fridge i had some baby bellas, some honey smoked ham, and some chopped up onion. Grabbed some ramen noodles and bioled them, chopped up all the rest and pan fried them with some open pit bbq sauce, the chicken ramen flavor pack, paprika, black pepper, garlic. throw it at together in a bowl, not bad, pretty good actually. could of used some green peppers and a little more spice but oh well just workin with what i had
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08-09-2009, 09:22 PM
#32
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I've tried to work ramen magic, and I can never make it taste right. I can tell you that ramen and sardines isn't a winner 
I decided that one after I took my Ambien and I was pretty messed up. I remember enough to know it sucked.
I decided that one after I took my Ambien and I was pretty messed up. I remember enough to know it sucked.
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08-09-2009, 10:22 PM
#34
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Just imagine this
on top of this
Not the most gourmet thing I have ever made, probably the least actually. Anything that is supposed to be 2 separate "meals" that equal under $1 combined can't be too good. Though each by themselves are good.
on top of this
Not the most gourmet thing I have ever made, probably the least actually. Anything that is supposed to be 2 separate "meals" that equal under $1 combined can't be too good. Though each by themselves are good.
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08-09-2009, 11:30 PM
#36
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Did my time on Ramen as an undergrad, then in grad school I "upgraded" to the won-tons.
Go to farmer's market, buy crab cakes and corn on the cob. Boil up the corn, lightly pan fry the crab cakes, serve with a side of pasta alfredo. Tastes good and requires very little effort, other than waking up to go to the farmer's market.
Go to farmer's market, buy crab cakes and corn on the cob. Boil up the corn, lightly pan fry the crab cakes, serve with a side of pasta alfredo. Tastes good and requires very little effort, other than waking up to go to the farmer's market.
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08-09-2009, 11:42 PM
#37
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Chuka Soba is fun to work with though.
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08-10-2009, 10:43 AM
#39
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I had to comment on the ramen post.About to go make myself a nice omelet. Having a garden rocks, fresh vegetables 3 or 4 months out of the year. Probably just going to throw some bell pepper, onion and tomatoes in the eggs, with some cheese and ground black pepper and salt. A side of Royal sausage and maybe some toast. MMM classic. Oh, don't forget the big glass of ice cold milk.
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