y8s

iTrader: (8)

what's not healthy about it? chicken, butter, herbs, wine. sounds great to me. just dont use margarine and all that trans fat bullshit.

NA6C-Guy

iTrader: (1)

My Tuna Salad

Waiting for it to chill in the fridge right now, and its killing me cause I'm starving.

5 cans of tuna (small cans)
1 cup mayonnaise
1/4 cup of dijon mustard
2tbsp Tarragon
2tbsp Parsley
4tbsp Chives
4tbsp Cracked black pepper (I like a lot of pepper, some may not want too much)
4tbsp Salt
1 chopped whole white onion
1 chopped green bell pepper
1 chopped dill pickle
2 chopped boiled eggs
1/2 lemon (the juice, you can also zest the peel and put it in too for a little extra bite)
1tbsp of Franks Hot Sauce (I like the extra tang)


Of course any ingredient can be left out, or more put in depending on your taste. Once all chopped, mix it together, let cool in the refridgerator and then serve on your choice of bread. I bought some nice looking wheat roll things to serve them on with a slice of Provolone. I may even fry up some bacon and pick some lettuce to put on them. Its gonna be good!

NA6C-Guy

iTrader: (1)

I gotta bring this thread back to say... I am the BBQ master!

I've always cooked well, and people always tell me I cook some of the best stuff they have ever had, but I am usually still very critical of my cooking, but today I made a BBQ pork butt that even I can't find anything to criticize. Took a several pound bone-in pork butt and poked a bunch of holes through it and soaked it overnight in pineapple juice, flipping it every few hours in bowl. This morning at about 9 I coated it with my pineapple glaze, which is pineapple juice and chunks, mustard, liquid smoke, some simple syrup and a bit of corn starch to thicken it, then wrapped it tight with 3 layers of aluminum foil and inside the foil put an entire small can of pineapple chunks. Let it cook on a low heat hickory fire for about 3 hours, then removed the foil and rebuilt the fire and let it cook slowly for another hour away from the fire. While it cooked I piled more pineapple chunks on the top side and coated it with more of my glaze and a bunch of salt. When it came off it was PERFECT! BBQ heaven. Sweet, salty and smoky. Because it was wrapped in foil it held its moisture and pretty much stewed in the sweet and salty juice and glaze. The meat was as tender as the most tender roast I have ever had, and the flavor was absolutely perfect! I wish I had gotten a picture, the outside meat was perfectly browned with a light charred speckled crust with pineapple chunks clinging to it. The meat literally fell off the bone, no knife needed. The fat melted into the meat and gave it a perfect salty flavor on top of the sweet and smoke. I'm just... damn I'm good. Wish I could share it so I could share the BBQ perfection. I ate so much I feel like I'm going to pop.

Mach929

iTrader: (3)

sounds yummy
it's been getting colder and since it gets dark early i haven't been grilling much. for some reason i've gained an interest in cooking some asian food but am a total noob for that stuff as i've never even made rice till tonight. It's cooking this very moment so tomorrow i can attempt to make shrimp fried rice. I don't think my mom's house has ever even had soy sauce or dry sherry in it so i'm kinda clueless. We're headed out tonight to pick up a wok before the bar.

NA6C-Guy

iTrader: (1)

I've actually been on a pineapple trip for some reason the last few weeks. I actually made some kind of Asian dish where I just threw some stuff together. Used some of the last of my garden bell peppers, banana peppers and onions chopped and sauted in a pan with chunks of pineapple and pineapple juice and soy sauce. Then when it was close to being done I sliced up some pork in thin strips and cooked it in with the veggies and served it over rice with a splash of soy, cracked pepper and pineapple juice on top. I need to learn how to make rice. Mine ALWAYS comes out starchy and sticky. Probably has to do with the kind of rice I use.

Mach929

iTrader: (3)

shrimp fried rice came out better than i thought, pretty much like a chinese place around here would serve. next time i'll use some salt in the rice when frying but other than that, great.

the flash makes it look a little funny

NA6C-Guy

iTrader: (1)

Looks good. I just got a new wok, so I might be trying fried rice soon. How did you get the rice so... not sticky and starchy? What kind of rice and how did you cook it? Mine always turns out like sushi rice.

Mach929

iTrader: (3)

i think it was uncle bens white rice but my wife had it in a tupperware container and doesn't remember, but you have to cook it the day before and leave it in the fridge overnight. first you scramble 2 beaten eggs with 2 tablespoons of oil and remove them when they are barely done, clean out the wok, 2 cups of rice and 2 tablespoons of oil in the wok, high heat and mix it around adding in soy sauce to taste. add in 2 chopped up scallions and maybe half a pound of shrimp, mix them all together in the wok, serve when hot.

Scuba_Steve

iTrader: (4)

I accept your challenge. This weeeknd I will be smoking 30 pounds of pork butt. Finished product will take 20 hours and will yield 12-14 pounds of the best pulled pork you have ever tasted. Watch for my new thread on the subject. I will post pics

NA6C-Guy

iTrader: (1)

I'd be all for a cook off. Bring your *** down here and we will fight with fire.

I've really never been a fan of smoked. To me smoking meat just really makes it too smoky and takes away from the flavor of the meat. My dad thinks if it's not smoked it's not cooked right. I only like putting a little smoke on it at the end. Cook with hot coals but put the meat off to one side away from direct heat and let it cook that way, then maybe the last 2 or 3 hours put some wood on the coals to smoke it up a bit.

Scuba_Steve

iTrader: (4)

Ain't no direct heat involved. If it's too smokey, they used the wrong wood. Your need a mild fruit wood (apple or cherry, no mesquite) Bring your *** up to MN and and help me cook for 20 hours. This includes getting up at 2:00am to add some coals in 20 degree weather. All coals, no direct heat, and a steady 225-250 cooking temp.

If you need to quote your daddy, ain't no way you will win this cookoff

NA6C-Guy

iTrader: (1)

Apple wood is what I use most of the time. I was just saying my dad likes his meat very smoky flavored and has always been his style which I grew up on, but I prefer mine less smoky in flavor. Just not one of my favorite tasted, no matter the wood. A very light smoked flavor is fine, but I prefer most of my flavor to come from the meat/fat.

You are more hardcore than I. Though I'm usually not asleep till 4:00am anyway, I'm surely not going to wake up at 2:00am if I am already asleep to rebuild the fire. Especially not in 20 degree weather.

NA6C-Guy

iTrader: (1)

Anybody ever tried





Why I have overlooked it in the store for years I well never know. Best flavor chili sauce ever. A bit hot, but that is the point. Made some fried rice like stuff last night. Standard fried rice with sesame oil, soy, and green onions with the chili sauce. Then a chop suey like stuff for on top/side made of cabbage, baby corn, bamboo shoots, water chestnuts, green onions, shrimp and sliced beef, with some seasoning and some of the chili sauce

BradC

iTrader: (6)

Rooster sauce is the ****. Hands down.

NA6C-Guy

iTrader: (1)

I don't mean to toot my own horn yet again, but damn I just made some killer hot and sour soup. Shrimp, bamboo shoots, bean sprouts, green onion, cabbage, a little celery, 2 eggs, vegetable broth base, water, sesame oil, soy sauce, a variety of other seasonings like salt, black pepper, a touch of sugar, a little garlic, and I cheated and used a little shrimp bouillon, and of course the most important thing, the "rooster sauce". I have to say, this beats ANY hot and sour soup I have ever had. Made enough to snack on for the next few days. It looks as good as it tastes too. This is sure to be one of my monthly favorites from now on. The chili gives it the red color.

thagr81 us

iTrader: (5)

According to my brother Sriracha goes really well with Honey... I've never tried it myself, but might be worth a shot.

NA6C-Guy

iTrader: (1)

I can imagine it would. It already has an excellent sweet note to it, to offset the heat. I know what I am doing this weekend. Sriracha and honey hot wings.

Newbsauce

iTrader: (2)

Made two separate dishes for a Christmas dinner with some friends:

Pasta Bolognese:
Summary:
Cook - veal, hot sausage, bacon and pepperoni.
Sear about 5 minutes in a pan with onions, mushrooms, tomato paste, and add a cup of wine. Cook until half the liquid dissolves.
Add crushed tomatoes, beef stock, thyme, oregano, tomato sauce, bay leaf, heavy whipping cream, butter and bring to a boil. Reduce heat and simmer for hours...
Serve over penne.

Result (bad pic):

NA6C-Guy

iTrader: (1)

That looks really good. Italian is probably my favorite thing to cook. Unfortunately I don't experiment much with my sauce, since I have one recipe mastered that everyone in my family loves for me to make for them. I might try something new. I have most of the ingredients already anyway.

Is that ravioli I see on the pan? Details? That is something I have never tried.

Newbsauce

iTrader: (2)

Dish 2: Homemade Raviolis (Fried) with Goat Cheese
These are a great appetizer, but make enough and you can freeze and boil them later.

Step 1: The dough
Add a cup semolina flour in a crater form. Only use this flour. Add one egg to the middle of the crater. Push the walls of the crater around the egg, massage the mixture. Add one tbsp olive oil, and a touch of water. Massage all the air out of the dough.


Take the mixture and separate it. Roll it out fairly thin and crank through a pasta machine. I use settings 1, 3, 5 in that order. Yes, my baking pin was MIA so I used a wine bottle (can't cook without drinking).



To make the ravioli, lay one sheet down and set your filling between each sheet in even increments. Lay another sheet down and gently massage the dough into pouches. Cut the pouches and use either a ravioli press or a fork.



To boil - 8-10 minutes.
To fry - about 3-5 minutes at medium heat, cover with powdered sugar. Serve as an appetizer.