Recipes! The Grand Collection

So, since our last collection thread apparently angered the gods in some way, I'm starting a new one. My thought here is, let's keep this thread clean.

Recipes only. Take questions, comments, chit-chat about any of the entries over to the BS forum with a crosslink. That way this thread can stay tidy and clean, and easily searchable for us to peruse from our phones & tablets for use in the kitchen!

Imma editing in my own favorite recipe as the starter, because on the inside, I'm a selfish little 9 year old with a chefs' knife And because, dammit, *I can*.


(original post)
https://www.tacomaworld.com/threads/foodies-bs-thread.151840/page-191#post-5559269


This is my tomato sausage soup, after about two years of making it monthly and tweaking it as I went along. This is the recipe that's actually printed out on paper and next to the stove in the 'go-to' pile now.


Ingredients:
* 1 pound hot Italian sausage
* 1 pound medium Italian sausage
(note - if you don't like spicy heat, use all medium or garlic sausage)
* 1 sweet onion, chopped
* 2 (14 ounce) cans petite cut or diced tomatoes (do NOT drain!)
* 6 cups (or 2x26oz) stock - I use beef and chicken, home-made is best, but store bought is OK
* 2 tablespoons basil (or italian spice mix, if you have that)
* 2 cups pasta - I use egg noodles, but you can also use spirals, penne, whatever
* about 5 whole garlic cloves, minced
* 1 cup chopped celery
* 1 cup chopped carrots
* 1 cup chopped mushrooms (fresh is best)
* 1 1/2 - 2 cups shredded cabbage
* black pepper to taste

As usual, I prep all my ingredients before starting to cook. I like having everything laid out so I don't wind up missing something. The cat wandered in and decided to supervise...she is so spoiled rotten it isn't even funny.



Here it is, all portioned out. I like using paper plates (disposable/recyclable/compostable) to hold things.



Directions:

1. In a soup pot, cook sausage over medium heat until no pink remains. Stir often, using medium high heat. Only put a wee bit of olive oil in the pan for the start...fat will cook off quickly and prevent further sticking.



2. Add onions, mushrooms, celery, and carrots. Cook uncovered until onions and celery are soft. I cook a minute, stir the whole mess, cook another minute, stir vigorously, cook another minute, stir, etc. Takes 8-10 minutes for it to all cook down.



3. Add tomatoes (including juice), stock, cabbage, garlic, and basil. Bring to a boil. Lower heat and simmer for about 50ish minutes, stirring every 10. Yes, this will look vaguely like one of satan's bowel movements. Trust me, your patience will be rewarded.

Also of note: Here is a TON of room for flavor and heat personalization. I put like 30 whole black peppercorns in here and some habaneros. You can't go wrong with Italian seasonings here as well!



4. Stir in pasta and cover. Simmer for 10 minutes, or until pasta is tender to your liking.



Season with salt & pepper to taste. Serve.

 

Here's some Baked Scallops (appetizer or snack)
(original post https://www.tacomaworld.com/threads/how-to-baked-scallops-appetizer-or-snack.141202/)


After being really disappointed in seafood appetizers/snacks in various bars and restaurants, I decided to putz about a bit in the kitchen and see if I could do better than the deep-fried batter piles that most places shove across the bar at you. So, here we go!

The ingredients are pretty straightforward and common. The scallops are of course better fresh, but if you live someplace where that just ain't happening this time of year, frozen works too. I used IQF (individually quick frozen) bay scallops...some prefer the larger sea scallops, but I prefer the flavor and consistency of the little guys, and they cook faster too.

Here's the list:

I use 25 scallops cause that's what fits on my little baking rack comfortably....that's just over 4 ounces on my scale.

3-4 tablespoons all purpose flour
2-3 tablespoons unsalted butter (will be melted)
1/4 cup panko breadcrumbs (italian can work too, but they don't stick as well)
salt, pepper, spices to taste ( I use some old bay, that's about it)

Step one, thaw the damn scallops. Gotta do that part first.

Second, after patting them dry, I stick them on a plate and season them with a bit of salt, some fresh black pepper, and some Old Bay:



Now, lay out some disposable paper bowls with your ingredients portioned out for a quick, assembly-line type workflow...flour, butter, then breadcrumbs, finally the rack;



I use rubber gloves to avoid getting club fist. Work in batches, 3-5 at a time. Roll them in the flour, shake off the excess. Dunk them into the melted butter, coat (hey, I didn't say anything about healthy, I said tasty), into the breadcrumbs...coat lightly and place on the rack:



Pop them into a preheated 400ish degree oven for about 20 minutes. I turn mine at least once to make sure, cause my oven is an old piece of shit that doesn't heat real evenly.

At the end, you get this!



GBD, my friends....golden brown and delicious. Crunchy, crispy, LIGHT flavor, but the scallop isn't lost. Me and the wife wipe out this whole batch in about 5 minutes.

These are a bit messy to make, but really tasty and different. Plus, an appetizer that people will ask where you bought...my favorite kind. Bonus: NOT GREASY AT ALL.

Lots of room to play with heat (cayenne/red pepper flakes), spice/flavor combos (curry power, rosemary, oregano/basil, you name it). Whatever your palate desires on a given night, you can easily use here and bake it in. Pretty much anything on your spice rack will stick to these, and that leaves a LOT of room to play around.

 

Nice

 

I was just thinking about a thread like this the other day.

 

Get some good quality ring bologna and slice it in 1/2" slices, place in bowl and cover with good quality apple cider vinegar.

Place in refrigerator ready to eat in a couple hours.

 

Gonna be bringing in more as time allows. Meaning, slowly
(original posting: https://www.tacomaworld.com/threads/foodies-bs-thread.151840/page-168#post-5253889)


What I made for father's day dinner. My wife and I have been tweaking the stroganoff recipe for about year and a half, and this is the best its ever been. This is the final version....it really can't get any better.

Ingredients
* 2 pounds beef chuck roast or sirloin
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 yellow sweet onion, sliced
* few oz. peanut oil (or another similar oil with a high smoke point)
* 1 (10.5 ounce) can beef consumme
* 1 cup beef broth (low-sodium, low-fat or home-made)
* 1.5 teaspoon prepared mustard
* 1.5 tbsp Worcestershire sauce
* 6-8 ounces mushrooms
* 2-3 cloves garlic, minced or sliced very thin
* 1/2 cup or so sour cream
* salt to taste
* ground black pepper to taste
* 2-3 cups good red wine - cabernet sauvignon, for example
* 5-6 tablespoons all purpose flour
* 2 tablespoons butter

The Southern Comfort is not part of the cooking process. It's for the cook!




Directions

1. Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.



2. Put sliced meat in ziploc bag, add 2-3 cups red wine. Suck out air for maximum marinade to surface contact. Store in fridge for at least an hour, three if you can. I usually rinse excess wine off meat right before browning, as my wife and I aren't big wine people. The wine flavor is good and strong if you don't, subtle but tart if you do.



3. In a large skillet over medium-high heat, heat the peanut oil and brown the beef strips quickly, then pull the beef strips out to a plate/bowl. Brown in batches so you don't crowd the pan and get a nice sear on the outside. Drop the heat to medium.



4. Add the onions, butter, and mushrooms to the pot and cook slowly for 8 to 10 minutes; then add sliced/minced garlic and lower the heat a bit more. Cook 5 more mins. Make sure you scrape up all the yummy brown fond on the bottom of the pan from the meat browning, it adds great flavor to the sauce.



5. Pour in beef broth, consumme, add flour and bring to a boil, stirring constantly. Add meat. Lower the heat and stir in mustard and Worcestershire sauce. Cover and simmer for 1.5 hours or until the meat is tender. I usually stir it every 15 minutes or so. About 10 minutes before serving is a good time to drop some noodles to eat it with.



6. Five minutes before serving, stir in the sour cream. Add the cream quickly but in small dollops, stirring constantly, so you don't curdle the cream and break the whole thing. This adds a boatload of flavor and really brings a creamy, silky texture to the sauce, plus helps thicken it a bit.

Heat briefly then salt and pepper to taste.



7. Plate. I use a shallow pasta bowl and serve over al dente egg noodles.

 

^ that needs some parsley or something at the end to give it some color its too grey

Drain salad olives well and mix with mayonnaise makes the best hamburger topping evah.

 

I was just thinking of something like this today...

 

So, I realized this morning that I haven't put our famous "Sausage, Peppers, and Onions" to page here. I cannot, in good conscience, let this stand.

I personally think that the crock pot is one of the most under-rated and under-appreciated tools in the modern american kitchen. Especially when my commute was an hour each way! It was such a blessing to walk in the door after a long day and an even longer commute and get gobsmacked by an entire house that smells like a sumptuous meal already waiting for you.

With that, we dive right in! One of my favorite recipes to make and eat.

INGREDIENTS

Pretty simple and straightforward, as the name would suggest:



-Three to five bell peppers, of various sizes/varieties/colors/flavors
-Two or three medium onions, also of various sizes/varieties/colors/flavors
-2 pounds of your favorite italian sausage
-Two cans (14.5 oz each please) of diced or petite cut tomatoes, UN-DRAINED
-Rice (or other starch/pasta/whatever) to serve over
-Salt to taste
-Fresh black pepper to taste

(Other seasonings to taste: garlic, italian, etc)

METHOD

Break down and cut peppers and onions into rough strips. Not so small as a julienne, but not giant hunks like a 'rough chop'. Someplace in the middle...You want to be able to handle several with a standard spoon. I quarter the onions then slice into .25 rings for this.





Now, start with an empty crock:



Toss in a handful of peppers, a handful of onions, rinse/repeat, until you have about half of them in the pot. Sprinkle a teaspoon of salt over them, then lay your raw sausage out in a single layer, if you can, across. I can get two 1-pound packages from the store in here at once this way.



Scatter the remaining onions and peppers across the top, fairly evenly. Sprinkle another teaspoon of salt over the whole mess.




*NOTE

There's a lot of room for improvisation and individual taste tweaking in this dish. I've had it where the sausage was grilled and browned prior to crocking. I've had mushrooms and carrots added. I've had different spices of every kind added. Once you get your head around how simple this whole thing really is, you can really have fun with the flavors. The basics, though, are what I'm putting in.

The Mrs and the yout have wildly different tastes than I, so we play around with a LOT of different kinds of spices and flavors at our house. This is just whats right over the range-top for instant always access:



This time its fairly simple: Black pepper (about a dozen grinds), and italian seasoning, with some garlic tossed on for good measure.



Now, take your UN-DRAINED diced or petite cut tomatoes (yes, you can use 'special' or 'flavored' ones too, as shown here with low salt and basil, or just plain...don't matter) and dump them over the top of the pile, spreading around with the lids or a spoon to get nice even coverage:



Yes, you can use fresh tomatoes and broth/stock for this part, if you wanted. At...what, $1.79 a can that you probably already have in the pantry...I usually use the canned.



Slap on the lid, set for a long time at a low heat, and...whatever. Go to work, go to sleep, go play Call of Brother's Mass Effect: War Zone 5 Dark Ops, or whatever FPS is hot this week. Just go away for at least 5 hours.



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Much, much later

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Now, my kin prefer this over rice, and while that's fantastic, there's a couple things I do to liven it up a bit more. First, don't just use 'Minute Rice' or some other blanched, boil-bag junk that tastes like paper. WHY BOTHER?

We settled on Jasmine long grain rice, available in the local Walblixmartixie. It gets a bit heavy if you eat too much, but you'll learn this the first time you try it, so it's a handy built-in portion control.

Also, another tip: Don't use WATER to make your rice. Do something else:



Water doesn't bring ANY flavor to the dish. Why use it? (Yea, I prefer home-made stock too. But there's nothin' wrong with store-bought if that's what ya got handy!) Also, add a sprinkle of salt and...say...



Try it this way. I promise you'll never want just white boring rice made with water ever again.

Anyhow, while that cooks (20 minutes), about halfway through, turn your attention back to the crock pot!

I pull the power and yank the ceramic sleeve out to let it start cooling. Believe me, there's PLENTY of residual heat in that mass to keep the food plenty hot to eat for the next 30 minutes easy, even uncovered.



No, it ain't much to look at. Who cares? Slap some of that nummy rice down into a shallow bowl, dunk some sausages down on it, grab some peppers/tomatoes/onions, and slather some juice over the top of the whole mess.



If this doesn't stick to your ribs...you might not have any. Plus, if there's a dish with more room for tweaking the flavor all over the map than this one, without changing the basic, fill-you-up-but-GOOD qualities of the basic meal itself, then I have yet to see it.

Not a long ingredient list, fairly simple to make, and you can start in the morning and have it waiting for you when you get home from work.

Enjoy

 

good write up.

 

Only thing I wouldnt like is the cat near my food prep etc....but to each his own.

Im going to try this for tomorrows dinner....

http://allrecipes.com/recipe/241630/creamy-beef-tips-with-egg-noodles/

 

Peruvian Citrus Chicken – Slow cooked spicy Pork and Beans – Green Dipping Sauce

I started this last night and finished it up this morning and it turned out perfect.

I marinated the chicken and started the spicy pork and beans around midnight. I started cooking the chicken and made the dipping sauce around 12 hours later.



Spicy Pork and Beans

24 oz can of Pinto Beans
6 oz boneless pork chops
4 oz can of diced green chilies
8 oz can diced tomato
½ cup chopped fresh cilantro
½ finely diced onion
1 lime
1 tea spoon chipotle chili pepper
½ tea spoon ancho chili pepper
½ tea spoon coarse black pepper
½ tea spoon coarse sea salt
18 oz water

Peruvian Citrus Chicken Marinade

5 garlic cloves
4 oz fresh squeezed lime juice
3 table spoon EVOO (Extra Virgin Olive Oil)
1 table spoon coarse sea salt
1 table spoon cumin
2 tea spoon paprika
1 tea spoon coarse black pepper
1 tea spoon dried oregano
2 tea spoon organic sugar

Green Dipping Sauce

2-4 Sereno or Jalapeno peppers
3 garlic cloves
1 cup chopped fresh cilantro
½ cup real mayonnaise
¼ cup sour cream
1 table spoon fresh squeezed lime juice
½ tea spoon coarse sea salt
¼ tea spoon coarse black pepper
2 table spoon EVOO (Extra Virgin Olive Oil)

Spicy Pork and beans

Cooked in a crock pot.
Drain the fluid from a 24 oz. can of Pinto beans and add it in the crock pot
Dice the pork chops into ½” squares
place the rest of the ingredients into the crock pot.
Set it to low and let it cook for 12 hours or more turning it once in a while. The longer it cooks, the better it gets.

Peruvian Citrus Chicken

Place the marinade ingredients into a blender or food processor until smooth.
Clean a whole 4-5 Lb chicken and remove all the extra parts.
Use a small handle from a wooden spoon to lift the skin from the chicken and place ½ the marinade under the skin and spread the rest over it.
Let is marinate in the fridge for 6-12 hours.

It cooks best in a pan with a rack to cook it evenly.
Place the chicken in a pre-heated oven at 425* cook for 20 min.
Lower to 375* and cook for 60-70 min until internal temp is 165*
Let it rest, covered for 15 minutes.

Green Dipping Sauce

Slice peppers and remove seeds for a more mild sauce
add all ingredients into a blender or food processor until smooth.

 

Ed's Stuffies

8-10 oz.can of minced clams (if you don't have access to fresh)
Clam juice,small bottle (again, if you don't have fresh. I save my water when I boil my clams for this purpose)
1 1/2 cup breadcrumbs (I use half Italian, half Panko)
1/4 cup water (this is where I use the clam juice)
1/4 cup oil
Little bit salt,pepper, garlic powder,onion powder (adjust to your taste later, this is the basic. You can doctor them up to your taste in later batches)
12 or so clam shell halves. (sometimes more, sometimes less, depends on the size of the shell and how many I make at once)
Paprika
Couple slices of slab bacon

I prefer to hand chop my clams, and I have a lot of clam chunks in my stuffies.

Mix ingredients in a bowl, except bacon and paprika.
If it looks a little dry, add a bit more oil or water.(you want the mix a bit "wet",so that it spreads easily with the back of a spoon,but not too wet)
Pack mix into clam shell halves, put small bacon piece on top and sprinkle with paprika.
Place on baking sheet
Put in oven set at 375 deg in middle rack.

Bake uncovered for 30 mins., or untilcrust is golden brown.
Enjoy with a wobble pop or 2.

As I said, this is basic. I add other thingslike a few chopped chives or parsley when the spirits move me.
As said, I hand cut my clams compared to others who use a food procesor. I like them chunky myself.

When I have a batch of fresh clams, I boil them in a large pot, just covered with water with some Old Bay in the mix. Watch the pot when it boils and adjust the heat. They boil over real easy. This is the water I save.


Ed from Ct.

 

So you use clam juice instead of the water?

What do you do with all the juice in the can of clams?

Ideas for what to put them in without shells?

 

Yes, you're only using a quarter cup.
I freeze a small container for this.
Don't know what to use as a shell substitute. Maybe a meatloaf pan, or maybe a muffin or cupcake pan. just an idea

 

Sour Dough Buffalo

This is the best thing I have ever made and eaten. It is better than anything you could order at a 5 star restaurant. I have tweaked it over the years until I think it is perfect. Moo cows taste sad after eating this.





Ingredients:

Ground Bison meat 20 oz. (purchased at Costco in 2 packs)
Panko bread crumbs
Jocko’s mix (finely ground salt, pepper, garlic salt)
Fire Roasted Tomatoes
Cilantro

Sour Dough bread
Butter
Guacamole
Mayonnaise
Pepper Jack cheese
Vine ripened tomato
Lettuce

Start by combining the bison meat with 1/4 cup of panko,1/8 cup of fire roasted tomato, one handful of finely chopped cilantro and one tablespoon of Jockos mix (you can substitute with your own mix). One pack will make three nice sized burgers.



I like to start the pit fire / BBQ with real Oak charcoal in a chimney starter then add Red Oak and Hickory chunks once it’s going and set flat. I let the chunks burn until the flame starts going down then start cooking it.

In the house butter the Sour Dough on one side and place more butter in a flat skillet. Once it’s melted put the non buttered side into the melted butter and move it around to coat it evenly. When it’s golden brown flip it and do the same with the other side. Set it aside when done.

When your burgers are almost done add the pepper jack and let it melt on the burgers.



Place mayonnaise on one piece of the sour dough and guacamole on the other. Slice a tomato and place it on the guacamole side along with some lettuce. Add your burger, cheese on top and the other side of sour dough and you are done.



It will cost way more than a Bigmac but brother it's worth it.

 

@JayMac

 

Only slightly less decayed.

 

bump to the top...

 

I think I posted this somewhere here a long time ago, but every time I make these people ask me to share the recipe, so here it is again...

http://www.food.com/recipe/white-castle-like-sliders-377716

No, they don't have the little holes and yes they turn out a lot thicker, but they're damn good. I use 2 pickle slices on each and use the Franz slider buns already split.