Author Topic: This is the Foodies Thread  (Read 14430 times)

[SJ]ski9600

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This is the Foodies Thread
« on: November 30, 2008, 02:48:22 am »
Bill, Steve (fastaff) and I were chatting tonight about food, recipes, techniques and tools. 

We decided to start a thread. 

I'll start this off by saying that I bought a large (6-8 quart) cast iron 'dutch oven' at wal-mart.  I've been having so much good fun and eats with it that I'm thinking of going out and dropping some serious coin on a french one (la cruesset).  They've got a discount outlet shop here, so maybe I can get one on the cheap!   thumbs up


Anyway, I'm really liking cooking a big pot of food on my Saturday/Sunday and having the house smell nice and left overs the rest of the week.

Here's a link to a recipe I did 3 weeks ago.  It was awesome, and the left overs were just as good.  I spent $5.00 for the San Marzanno tomatoes, but I think you could get by with cheap "Italian Style" tomatoes by Hunts or other national brand.  Make sure they have basil added though!

try this:
http://www.foodnetwork.com/recipes/guy-fieri/braised-pork-ribs-and-italian-sausage-recipe2/index.html   thumbs up thumbs up

[SJ]kramer5

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Re: This is the Foodies Thread
« Reply #1 on: November 30, 2008, 08:09:30 am »
I'll bite. I'm a foodie too altho more in the summer when we use either our gas grill or weber almost every day.
This recipe is for the best beef stew I've ever had. Originaly cut from the L.A. times by my dad 20-25 years ago to make in advace of us taking a fishing trip, it became a family winter staple. The original recipe used turnips instead of potato's, I've done and enjoy both, my favorite is to use both divided equally. The turnips absorbe the broth and become very tasty.

http://www.recipegoldmine.com/celeb/burt-reynolds-beef-stew.html

[SJ]ski9600

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Re: This is the Foodies Thread
« Reply #2 on: November 30, 2008, 10:24:39 pm »
I made White Turkey Chili today with my left-over turkey.  It had jalapenos, poblanos, anaheims (three of each), cilantro, Cannellini~white kidney beans  (two cans), chicken stock, garlic, scallions, coriander, cumin, lime juice, and S&P.  Not too bad with some cheese and sour cream mixed in.  Kind of a real fresh taste that jumps in your mouth from all the cilantro and peppers.  I put in one turkey breast, and the wing meat from two wings.  :yep:

The recipe went like this:

Take your big pot or dutch oven and warm it with one tbsp of oil.  Add the turkey skin side down.  Brown the turkey.  Remove from pan and hold for later.

While you're doing that, de-stem and seed all the peppers, chop the onion pretty fine.  Put all this in a food processor and pulse till "salsa" consistency.  Take one cup of this mixture, and one cup of beans (drained and rinsed), one cup chicken stock, and puree in the processor.  Add this puree to the pot, (removing excess oil) and cook until translucent, about 10 minutes (low to medium).  Add Turkey back in if un-cooked.  Add garlic (6 cloves minced), scallions (sliced thin, whites and lower leaves only), coriander (1.5tsp), cumin (1 tbsp), remaining beans, a bit of salt and 2 cups chicken stock.  Simmer 30 minutes or much less if Turkey is already cooked.  Remove Turkey.  Remove skin from Turkey.  Shred or cut up turkey when cool.  Add the turkey back in.  Simmer 15-30 minutes, then add 1/3 cup cilantro, juice of three limes.  Simmer until thickened, about 10 minutes.  Serve with shredded cheese, sour cream, fresh parsley garnish, and big spoon  rofl lol !
« Last Edit: December 01, 2008, 12:09:25 am by [SJ]ski9600 »

[SJ]Tornado

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Re: This is the Foodies Thread
« Reply #3 on: November 30, 2008, 11:22:45 pm »
Ahh yes, cumin, cumino as pronounced down south way lol , use it extensively in my "tex-mex"  recipes.

For instance "Caldo de polo" (cal-do de po-yo) , or easily pronounced "chicken soup" :biggrin:, mexican style.

Not on paper anywhere, watched my ex mother in law make it a few times and then i did as well several times till it comes out right.

Youll need 1 whole chicken, or whichever you prefer, breasts, thighs etc. (no dirty jokes here) at least 2-3 lbs of chicken, 2-3 cups of rice, fresh cilantro, 1 or 2 sprigs,and some cumino, 1/4 to 1/2 of an onion, type your preference, i use the white onions. And potentially a cup or 2 of stock (hopefully you have some homeade stock in reserve if not use some good stuff , never skimp on homeade recipes)

It's rather simple really, use a dutch pot, stew pot or 2-3 gallon pot, add a couple table spoons of butter(or EVO if you prefer, i like the butter taste for richness myself, NO margarine!!) on medium heat slice/dice your garlic and onion and add them to the butter first and saute until almost emulsified then add you cilantro and a teaspoon of cumino, now add your chicken and brown the outside for 10 minutes maybe to get some flavor in the pan.

Once the chicken is partly done , youll need to add several cups of water, atelast double the amount per cups of rice you intend to use, (other wise the rice will absorb all your broth and the soup will be no longer :( ). Add your stock as well, combined with the water , the remainder of your cilantro if any, several more teaspoons of cumino, make sure the chicken is completely covered by the stock/broth, now bring to a slow boil/simmer until the chicken is almost done (at which point you could de-bone if you prefer, mother in law always left hers in for "flavor" she says).

Once your comfortable that the chicken is near done add your 2-3 cups of rice and cook until done, should server 6-8 folks, could make some mexican cornbread to go with it, and the dish wasnt necissarily intended to be spicy although its a mexican dish, so you could potentially spice it up if youd like, most of all make sure theres a 2/3 to 1 ratio of broth to rice for it to truly be "soup" , basic and simple but done right its phenominal and hearty, specially this time of the yr.

Hope some of you try and enjoy, and if youd like we can continue this thread and share many more great recipes !!

:toker:
« Last Edit: November 30, 2008, 11:30:35 pm by [SJ]Tornado »

[SJ]Pierre61

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Re: This is the Foodies Thread
« Reply #4 on: December 02, 2008, 09:11:12 am »
1. Bread, toasted on one side. The un-toasted side spread with Branston Pickle and a little minced chili. cover with grated cheddar cheese and grill until golden and bubbling.
2. Serve

2a. If you are Gogs, top with a tin of beans an a fried egg ;)

[SJ]ski9600

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Re: This is the Foodies Thread
« Reply #5 on: December 03, 2008, 01:45:27 am »
lol that sounds good!  NOT!  :salute:

[SJ]Tornado

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Re: This is the Foodies Thread
« Reply #6 on: December 03, 2008, 01:49:37 am »
I told em tonite he needs to post sumpthin better n grilled cheese sammiches in here !!!!!!

:toker:

[SJ]ski9600

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Re: This is the Foodies Thread
« Reply #7 on: December 07, 2008, 10:29:09 pm »
Ok, today I'm making Coq au Vin with chicken thighs from this recipe: http://www.foodnetwork.com/recipes/alton-brown/coq-au-vin-recipe/index.html

I am using 10 chicken thighs, and I de-glazed the pan with 1/4 cup of Hennesey cognac instead of wine.  Also, I used frozen peeled pearl onions instead of fresh (that saves about $5 in it self!)  Also, I'm using only about 750ml of really cheap Burgundy instead of 1.5l of really pricey pinot noir.  I will serve this over a pound of egg noodles, and garnish with a bit of parsley.

I started around 11am, and qualification had already started for the Race07 race when I put the stuff in the fridge for the overnight period.  I looked for an online setup, and didn't find any so I pulled one from my arse and qualified 5th!  Very nice, I got a poor start though but was catching and passing mostly on the right as it was an oval  rofl  Frank went off with two laps to go and I think Mick braked a bit late and was probably caught in a cloud of smoke and I got through and won one!   thumbs up :excellent: :podium: rotfl  I hit Ted's bar and grill during the break and made use of the facilities!  :bar&grill:  Thanks, Ted!  Then we started the second race, and I got a better start but went off at the far end of the track on lap 2.  I had a light suspension problem but was still making good laps.  I ended up 5th for the second, Mick I couldn't really fight at the end good race!!!  :hats off:

I really like the Race07/STCC/GTRe games!  thumbs up

Also, great turnout people thanks for showing up!  :biggrin:

Let me know if you want pictures of the Coq au Vin!


Edit to add pictures:
  I had to re-size the image, and my hands were kind of shakey after the race.  sorry   I'll take some more tomorrow of the process and finished product! 

BTW, the salt pork is on the left, and the pearl onions on the top right.  Mushrooms, lower right.
« Last Edit: December 07, 2008, 11:04:12 pm by [SJ]ski9600 »

[SJ]kramer5

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Re: This is the Foodies Thread
« Reply #8 on: December 07, 2008, 10:31:10 pm »
YEAH pix plese. I've wanted to try this ever since I saw a gordon Ramsay F word episode that had a version of this on it. It looked really good but I keep forgetting to try it.

[SJ]ski9600

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Re: This is the Foodies Thread
« Reply #9 on: December 07, 2008, 11:04:54 pm »
added pic.

[SJ]kramer5

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Re: This is the Foodies Thread
« Reply #10 on: December 07, 2008, 11:08:25 pm »
DAMNNNN! that looks excellent. I'm putting it on the list for next weekend.

[SJ]Grimwart

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Re: This is the Foodies Thread
« Reply #11 on: December 08, 2008, 12:14:51 am »
I followed the recipe but got stuck at the part where you need to win a race  rofl

[SJ]ski9600

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Re: This is the Foodies Thread
« Reply #12 on: December 08, 2008, 12:17:16 am »
lol, good one grimwart!  :knockout:

[SJ]ski9600

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Re: This is the Foodies Thread
« Reply #13 on: December 09, 2008, 12:01:15 am »
Ok, I finished this up today and it tasted very nice!  I pre-heated the oven to 325f, and put the casserole in there for 2.5hours.  Then, I removed the chicken (here's the chicken: and put it in a large bowl and back in the oven with the oven off to keep it warm.  Then I strained the remainder of veg and liq in the casserole.  Then I put the liq back in the casserole, and simmered down now for 45min.  After the races, I discovered that it wasn't thick enough.  So, I made a roux with 2 tbsp flour and butter and added that as it came back to simmer.  I decided to add back in the veg that I'd removed.  Here's a pic:   I just wanted some more veg in the mix for health.  Anyway, the sauce was thickened so I boiled off some egg noodles (1 lb) and added those after draining.  The chicken was still rather purple, but very flavourful.  So I decided to remove the skins and bones and add just the meat to the pot.  Also, I added the pearl onions, mushrooms and saltpork that we cooked yesterday.  Here's a pic:

I served it in a bowl with some sour cream on top and it was pretty great!  thumbs up

It didn't turn out like a chef might present it, but the flavour was there as well as good texture.  Also by de-skinning and de-boning the meat there were no weird stuff in the finished dish. 

I've got an almost full pot left for the rest of the week, and I think it'll do really nice when re-heated in the microwave  thumbs up

[SJ]ski9600

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Re: This is the Foodies Thread
« Reply #14 on: December 16, 2008, 07:25:28 pm »
I got a really good deal on a filet roast a couple months ago (Hormel Peppercorn filet about 1.5lbs in a pre-sealed package).  I thawed it, and decided to make roast potatoes with it.  I found this recipe for rosemary-garlic oven-roast potatoes and thought it fit the bill!  http://www.foodnetwork.com/recipes/paula-deen/oven-roasted-red-potatoes-with-rosemary-and-garlic-recipe/index.html

I used my grill pan to brown the beef a bit (should've done more) over medium heat, and finished it in the oven with the potatoes!  thumbs up

The meat was maybe a bit over-done (no pink), but still very tender as I added a bit of beef stock to the grill pan and covered it with foil during the oven period.

[SJ]fastaff

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Re: This is the Foodies Thread
« Reply #15 on: December 16, 2008, 11:17:57 pm »
« Last Edit: December 16, 2008, 11:23:56 pm by [SJ]fastaff »

[SJ]ski9600

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Re: This is the Foodies Thread
« Reply #16 on: December 18, 2008, 01:25:19 am »
Is the curry powder added while sauteing, or before to coat?

Sounds good! thumbs up

[SJ]fastaff

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Re: This is the Foodies Thread
« Reply #17 on: December 18, 2008, 06:10:15 am »
Use the curry powder before sauteing and during the cooking when adding your veggies etc. everything must be coated for it to come out with a good flovour.
But do it to your own taste of course, its not too hot at all just great flavour thats the key to the dish. Very easy to do takes no time at all. Hope you enjoy it.

[SJ]Cato Larsen

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Re: This is the Foodies Thread
« Reply #18 on: December 18, 2008, 07:34:00 am »
Hmmm, maybe I should add something here now then.



Baked Catfish with fresh vegetables and creamed saus with mussles

250grams of catfish filets pr person
The vegetables is up to you how much and so on.(I use broccoli and carrots)
2-3 potatoes pr person
A pint(ca 0,5-6 liters) of cream (creamed milk, not cream like for a cake)
1/2 kilo of mussles
1 bottle of dry white wine


Lay your filets on some aluminium foil, spice it with thyme, salt and a good pepper mix. Paint it with garlic butter and wrap it in the foil one by one.
Put on a tray and bake in oven for 15-20 minutes at 175-200 degrees Celcius.

Steam your mussles in a saucepan using the white wine instead of water, add some crushed garlic and salt for about 10 minutes. Toss away the ones that has not opened their shells.
Leave them in their shells and poar what is left of the wine into another saucepan (should be about 0,25 liters or so) and add the cream, let it boil and take off the heat.
Put the mussles into the sauce.

Boil or steam your vegetables, I presume you know how to do this.
And also boil your potatoes, again I presume you know this.


Server this with some nice chilled white wine.
Jacobs creek riesling 2006 is a good choice for this one.

You can of course use red wine if desired. I would recommend any type of Amarone (very good Wine for any occasion, a bit more expensive but it is worth it.)

Now enjoy life and the food together with a fine woman or women. thumbs up thumbs up

 




 

[SJ]ski9600

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Re: This is the Foodies Thread
« Reply #19 on: December 19, 2008, 01:16:14 am »
Oooh, I can get catfish here!  I want to try that one Cato!

I've got the Burt Reynolds beef stew to try first though, lol

[SJ]Pierre61

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Re: This is the Foodies Thread
« Reply #20 on: December 19, 2008, 02:06:24 am »
Cato, you are becoming a woman .. ya big Viking puff .. any ironing tips next? :)

[SJ]HappyDave

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Re: This is the Foodies Thread
« Reply #21 on: December 19, 2008, 02:33:32 am »
Yeah, Cato I've got some stains in my laundry any advice? Should I use bleach, or a strong detergent?

[SJ]AlarmedBread

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Re: This is the Foodies Thread
« Reply #22 on: December 19, 2008, 02:39:45 am »
Ok, here is a man's breakfast. ;)


[SJ]HappyDave

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Re: This is the Foodies Thread
« Reply #23 on: December 19, 2008, 02:43:03 am »
Wow!

[SJ]Pierre61

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Re: This is the Foodies Thread
« Reply #24 on: December 19, 2008, 03:04:13 am »
Bloody hell Greg, that looks like a heart attack on a plate but I'll give it a whirl :)