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Thanks Chef. I'll keep an eye out for Kitchen Bouquet. What are your general recommendations for making quick broth (ie. chicken and beef)? In general, store-packaged broth gets expensive when you use a lot, plus it goes bad quickly when you use a little bit. In general, I've used cubes and powdered mix for the convenience. There is also the "Better than Boullion" brand paste that stays refrigerated. Do you have some distinct winners among any of these? |
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Originally Posted By Zhukov:
Thanks Chef. I'll keep an eye out for Kitchen Bouquet. What are your general recommendations for making quick broth (ie. chicken and beef)? In general, store-packaged broth gets expensive when you use a lot, plus it goes bad quickly when you use a little bit. In general, I've used cubes and powdered mix for the convenience. There is also the "Better than Boullion" brand paste that stays refrigerated. Do you have some distinct winners among any of these? you are most welcome.. I keep the better than bullion in my refer. it is most like the Minor brand used for generations of Chefs to give a bit of Umpf to a lacking stock, or as an expedient stock for soups, sauces and gravies. I always tried my best to keep a stock of beef and demi and chicken going in my better kitchens either as a Chef or Food and Beverage Director, but in say a holiday inn in Cleveland, not so much 
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Thanks Chef.
Last night I fell and broke a rib so ill be off work for a few so time to do some cooking.Actually dictating 
Going to try b&g tomorrow for breakfast. Any sausage recommendation? I just picked up some bob evans. wondering if its the sausage that make a difference. Pizza Margherita for dinner( got that down to a science) Sun, beef tenderloin for dinner Mon. Steak tacos and rice few questions. Kids want sloppy joes and I'm kinda tired of the recipe my ma passed down Spanish rice? I saw the Mexican rice post and I make something similar but i want to make rice like ya get in the little mexican joints. sometimes it has peas or corn or both and a yellowish color. tried a few times but without success( its to accompany the tacos Monday made with left over beef tenderloin from sun.) Need advice for the wife, She rocks the grill but it's getting too cold here so its cast iron time. Normally its my job but I really cant bend over or pick up anything so its up to her and she under cooks stuff every time and we like stuff rare but not blue. she don't get the thumb & finger thing So any words of wisdom for her? oh looked and looked but cant find your tomato gravy in the index Thanks, Love this thread!!!! |
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oh looked and looked but cant find your tomato gravy in the index Sorry! I'll go edit it in so it can be found. Try "tomato" or 'gravy" (the discussion is on page 11). I know my eyes got crossed a few times while working on the index. BTW, anyone noting index problems, errors, corrections, etc. can send me an IM and I'll put it on my try-to-fix-it list. |
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Originally Posted By douglasmorris99:
Originally Posted By superlazy:
We came up with a good recipe for veal parmesan but a little tweaking never hurts if ya have any ideas Veal Parm, too easy.. check the index for tomato gravy, that makes the parm Chef Morris, Tomato Gravy wasn't listed in the index but I have now edited it in. You have a nice discussion regarding Tomato Gravy but I couldn't find anyplace where a recipe was ever posted for it. It may be there somewhere, I know the index isn't perfect, but I couldn't find it. |
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Originally Posted By superlazy:
Thanks Chef. Last night I fell and broke a rib so ill be off work for a few so time to do some cooking.Actually dictating
Going to try b&g tomorrow for breakfast. Any sausage recommendation? I just picked up some bob evans. wondering if its the sausage that make a difference. Pizza Margherita for dinner( got that down to a science) Sun, beef tenderloin for dinner Mon. Steak tacos and rice few questions. Kids want sloppy joes and I'm kinda tired of the recipe my ma passed down my only recipe may be your moms, minced onion, ketchup and mustard added to ground beef, I like minced bell pepper as well, kids dont usually know, ( I mean MINCED) but adults forced to eat the gruel notice.. Spanish rice? I saw the Mexican rice post and I make something similar but i want to make rice like ya get in the little mexican joints. sometimes it has peas or corn or both and a yellowish color. tried a few times but without success( its to accompany the tacos Monday made with left over beef tenderloin from sun.) they use chicken base/bouillon to cook/ flavor the rice and Maybe some saffron. Need advice for the wife, She rocks the grill but it's getting too cold here so its cast iron time. Normally its my job but I really cant bend over or pick up anything so its up to her and she under cooks stuff every time and we like stuff rare but not blue. she don't get the thumb & finger thing So any words of wisdom for her? a clock 6 min per side for around a 1" cut of beef for Rare..8min for medium rare, on her own from there on a HOT sizzle pan, I have a pannanie (sp) I picked up at biglots for $8 as it is just me at home and it is damn near up there with conventional gas grills in restaurants in grilling meat. oh looked and looked but cant find your tomato gravy in the index See above from Skunkum Thanks, Love this thread!!!! and thank you, glad you found me, tell your friends and try the veal.. CHEF 
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Originally Posted By Skunkum:
Originally Posted By douglasmorris99:
Originally Posted By superlazy:
We came up with a good recipe for veal parmesan but a little tweaking never hurts if ya have any ideas Veal Parm, too easy.. check the index for tomato gravy, that makes the parm Chef Morris, Tomato Gravy wasn't listed in the index but I have now edited it in. You have a nice discussion regarding Tomato Gravy but I couldn't find anyplace where a recipe was ever posted for it. It may be there somewhere, I know the index isn't perfect, but I couldn't find it. I shall post one tomorrow...when I return from the gun show...
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By superlazy:
Thanks Chef. Last night I fell and broke a rib so ill be off work for a few so time to do some cooking.Actually dictating
Going to try b&g tomorrow for breakfast. Any sausage recommendation? I just picked up some bob evans. wondering if its the sausage that make a difference. Not a chef, but a big foodhound. Sausage, heck any kind of meat is WAY better from the local butcher. WAY. There is certainly one in your town, you just have to find it. You'll find the meat is much better, usually leaner and within a dollar of the same price (but you get much more meat because it isn't all fat). trust me on this. Kids want sloppy joes and I'm kinda tired of the recipe my ma passed down You'll think this is crazy, but it really works. bun, sloppy joe mix, lays brand classic potato chips, top bun (sometimes add cheese too, directly on the meat so it melts) Trust me, it works. adds crunch (and a whole lot of salt) to it. There's even some famous chef in chicago who is now serving "world's best" style burgers with potato chips crunched on top (article in WSJ a few weeks back) You won't have to change a thing with your mix. Need advice for the wife, She rocks the grill but it's getting too cold here so its cast iron time. Normally its my job but I really cant bend over or pick up anything so its up to her and she under cooks stuff every time and we like stuff rare but not blue. she don't get the thumb & finger thing So any words of wisdom for her? Push it with your finger, push the big hollow of your cheek with your finger. that's rare. Push the steak with your finger, push your chin, that's medium rare way better system than I learned in the commercial kitchen. HTH and that I didn't step on CHEF's toes. |
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Originally Posted By BozemanMT: Originally Posted By superlazy: Thanks Chef. Last night I fell and broke a rib so ill be off work for a few so time to do some cooking.Actually dictating Going to try b&g tomorrow for breakfast. Any sausage recommendation? I just picked up some bob evans. wondering if its the sausage that make a difference. Not a chef, but a big foodhound. Sausage, heck any kind of meat is WAY better from the local butcher. WAY. There is certainly one in your town, you just have to find it. You'll find the meat is much better, usually leaner and within a dollar of the same price (but you get much more meat because it isn't all fat). trust me on this. Better than that is the sausage you make yourself from the critter you killed. |
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Originally Posted By douglasmorris99:
skunkum thinks there isnt enough butter in the biscuit recipes, it is a bit light, but I dont like greasy biscuits..you may want to add a tablespoon or two.. Chef, I want to apologize for my doubts. I tried your biscuit recipe in a side-by-side taste test this morning and your recipe passes with flying colors. One teaspoon of butter IS enough. My usual recipe calls for 1/3 cup of shortening in 1.75 cups of flour for rolled biscuits. I'll be using your recipe more often! (I did use butter in your recipe and shortening in mine, so it might not have been a fair test.) ETA: The gravy recipe turned out great, too! |
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Chef,
I'm planning on doing a standing rib roast for Christmas Eve for 10 people. I've never done one before, so from my homework, here is my plan... Thoroughly season the roast. Sear it over very high heat (probably in a large wok), until I get a nice crust. Roast it in the oven at 225. XXXXX Profit! My question is, how long would you expect this to take at 225? I've read a lot of good reviews on slow roasting it, but I'm not confident in what I should expect for a cooking time. I'll be going with a 5 bone rib roast, and shooting for a hair under medium rare. Thanks a bunch. |
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Originally Posted By Skunkum:
Originally Posted By douglasmorris99:
Originally Posted By superlazy:
We came up with a good recipe for veal parmesan but a little tweaking never hurts if ya have any ideas Veal Parm, too easy.. check the index for tomato gravy, that makes the parm Chef Morris, Tomato Gravy wasn't listed in the index but I have now edited it in. You have a nice discussion regarding Tomato Gravy but I couldn't find anyplace where a recipe was ever posted for it. It may be there somewhere, I know the index isn't perfect, but I couldn't find it. What do Frank Sinatra, Danny Aiello and Joe Pesci have in common? they all played hoods in Mob movies and and Their Mama's all made the same thing on Sunday for after church dinner!!! TOMATO GRAVY.... when the moons in your eye like a big Pizza Pie, THATS AMORE' homemade tomato sauce recipe or sugo. when compared to canned tomato sauce like prego, ragu, you'll spit em out from now on Sunday Tomato Gravy Sauce 2 tbl extra-virgin olive oil 1 lb pork neck bones or spareribs 1 lb veal chops 1 lb Italian Sausage 3 large cloves garlic 1/4 cup tomato paste 3 cans (28 oz. each) Italian peeled tomatoes, pureed or your own fresh tomatoes peeled, seeded and cooked 1 1/2 - 2 cups water 6 leaves basil, torn into small pieces (always tear fresh basil and parsley by hand - chopping causes it to lose it's flavor) 1. Heat oil in large heavy saucepot over medium heat. 2. Add pork, turning occasionally, and cook for about 15 min., till browned on all sides. 3. Remove pork to a plate, add veal to pot, and brown the same way. 4. Remove veal to same plate, then add Italian sausage to pot, and brown as above. 5. Drain most of the fat from the pot (leave about 2 tbl) and add garlic, cooking about 2 min., or till golden brown. 6. Remove garlic and discard. (fat will contain the garlic's flavor) 7. Stir in tomato paste. 8. Add pureed tomatoes (with juice) to pot. 9. Add water. 10. Salt and pepper to taste. 11. Add meats and torn basil to pot, reduce heat to a simmer. Partially cover pot, and cook, stirring occasionally, for 2-3 hours. (you may add a little water if the sauce gets too thick) and on SUNDAY Grandma made the Meatballs 1 lb ground chuck 1/2 cup breadcrumbs (we use homemade seasoned bread crumbs, but packaged plain or Italian style would also do just as well) 2 lg. eggs 1 tsp. finely minced garlic 1/2 cup fresh Romano cheese, grated (for a less strongly flavored cheese, you may use freshly grated Parmesan) 1 tsp salt pinch of black pepper 2 tbl extra-virgin olive oil, for browning meatballs 1. Combine all ingredients, except oil in large bowl. 2. Using your hands, mix together thoroughly. 3. Shape mixture into 2 in. balls. 4. Heat oil in large heavy skillet. 5. Add meatballs, turning frequently, till browned on all sides. 6. Remove meatballs to plate. 7. When sauce has cooked for 2-3 hours, add meatballs. (they will finish cooking in sauce). 8. Cook sauce for an additional 30 min. to 1 hr., stirring occasionally (be careful not to break up the meatballs) till the sauce is thick , and the meats are tender. 9. Remove meats from sauce, to separate serving plate. 10. Toss your choice of cooked pasta with the sauce, and serve meats on the side. 11. Be sure to serve with a side dish of freshly grated Romano or Parmesan cheese, so you can add as much as you like CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Originally Posted By douglasmorris99: nice recipe, thanks for joining in...In my preparation as a evil survivalist/militiaman/granola munching libertarian/prepper, what ever the current nomenclature is I have dreaded the thought of eating tuna, I cannot abide the taste of it. Dislike is too soft a word. I know it is fairly neutral in its preparation with other food stuffs, but it is tuna...  ..so, there are a few dozen cans in the larder and I take it to my kids house when visiting to rotate it out of stores as I Never open a can of tuna for lunch....YUCK Sardines on the other hand  CHEF Try the recipe. It's really good with the addition of the artichokes and a little onion. Doesn't taste like canned tuna at all, and it's quick and easy. I got it from a America's Test Kitchen book. |
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Originally Posted By Zhukov:
Originally Posted By douglasmorris99:
nice recipe, thanks for joining in...In my preparation as a evil survivalist/militiaman/granola munching libertarian/prepper, what ever the current nomenclature is I have dreaded the thought of eating tuna, I cannot abide the taste of it. Dislike is too soft a word. I know it is fairly neutral in its preparation with other food stuffs, but it is tuna... ..so, there are a few dozen cans in the larder and I take it to my kids house when visiting to rotate it out of stores as I Never open a can of tuna for lunch....
YUCK Sardines on the other hand
CHEF Try the recipe. It's really good with the addition of the artichokes and a little onion. Doesn't taste like canned tuna at all, and it's quick and easy. I got it from a America's Test Kitchen book. I shall, I promise. I have a can or two of Artichokes in the larder and I swear by the Saint of all Culinarians Careme' and the Light of all that's edible Brillat-Savarin and by the Blessed author of the Book of all that is Holy to the Chef, Auguste Escoffier..that when the Brigands are at the door and all seems lost to the world as we know it,, I shall join in eating your wonderful sounding recipe of Tuna salad.laisses Le Bon Temps Rolle. CHEF
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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for fun, I got this from an article on 18th century Christmas
Christmas Pye. “First make a good Standing Crust, let the Wall and Bottom be very thick, bone a Turkey, a Goose, a Fowl, a Partridge, and a Pigeon, season them all very well, take half an Ounce of Mace, half an Ounce of Nutmegs, a quarter of an Ounce of Cloves, half and Ounce of black Pepper, all beat fine together, two large Spoonfuls of Salt, mix them together. Open the Fowls, then the Goose, and then the Turkey, which must be large; season them all well first, and lay them in the Crust, so as it will look only like a whole Turkey; then have a hare ready cased, and wiped with a clean Cloth. Cut it to Pieces, that is jointed; season it, and lay it as close as you can on one Side; on the other Side Woodcock, more Game, and what Sort of wild Fowl you can get. Season them well, and lay them close; put at least four Pounds of Butter into the Pye, then lay on your Lid, which must be very a very thick one, and let it be well baked. It must have a very hot Oven, and will take at least four Hours. This Pye will take a Bushel of Flour; in this Chapter you will see how to make it. These Pies are often sent to London in a Box as Presents; therefore the Walls must be well built." Mrs. Washington’s ‘Christmas cake,’ which was comprised of and by the following: "Take 40 eggs and divide the whites from the yolks & beat them to a froth then work 4 pounds of butter to a cream & put the whites of eggs to it a Spoon full at a time till it is well work'd then put 4 pounds of sugar finely powderd [sic] to it in the same manner then put in the Youlks [sic] of eggs & 5 pounds of flower [sic] & 5 pounds of fruit. 2 hours will bake it add to it half an ounce of mace & nutmeg half a pint of wine & some fresh brandy." CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
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It's amateur night boys and girls, PLEASE be careful and Watch Your Six for pinheads and pirates and a Happy New Year to all..
CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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CHEF,
did the biscuits from the biscuits and gravy up above, honestly were pretty dry. I"m at 5000feet, make any difference? They would have been fine buried in gravy. (but my wife, forgive her, doesn't like gravy, i have no idea what's wrong with her) had a breakfast dish the other day. chili con queiso (????????????????? no idea) had eggs, green chili, corn tortillas (in chunks) and some cheese all together maybe some meat, but not sure ideas? |
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Originally Posted By BozemanMT:
CHEF, did the biscuits from the biscuits and gravy up above, honestly were pretty dry( you know why there's baskin and robbins?) try again Fordguy loved em, but, you can increase the butter by 1/2. I"m at 5000feet, make any difference? (Doubt it)They would have been fine buried in gravy. (but my wife, forgive her, doesn't like gravy, i have no idea what's wrong with her)well, she married you...says alot
had a breakfast dish the other day. chili con queiso (????????????????? no idea) had eggs, green chili, corn tortillas (in chunks) and some cheese all together maybe some meat, but not sure ideas? eggs, green chili's,tortilla and some cheese hmmmm...sounds mexican
no idea need more info. sorry |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
CHEF, did the biscuits from the biscuits and gravy up above, honestly were pretty dry( you know why there's baskin and robbins?) try again Fordguy loved em, but, you can increase the butter by 1/2. I"m at 5000feet, make any difference? (Doubt it)They would have been fine buried in gravy. (but my wife, forgive her, doesn't like gravy, i have no idea what's wrong with her)well, she married you...says alot
had a breakfast dish the other day. chili con queiso (????????????????? no idea) had eggs, green chili, corn tortillas (in chunks) and some cheese all together maybe some meat, but not sure ideas? eggs, green chili's,tortilla and some cheese hmmmm...sounds mexican
no idea need more info. sorry but wait I thought CHEF knew everything??????
definitely Mexican correct spelling is : Chilaquiles I found a mexican butcher shop today. All those meats that you have seen on menus but no idea, they have it. I'm excited. and no, why is there Baskin and Robbins? |
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Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
CHEF, did the biscuits from the biscuits and gravy up above, honestly were pretty dry( you know why there's baskin and robbins?) try again Fordguy loved em, but, you can increase the butter by 1/2. I"m at 5000feet, make any difference? (Doubt it)They would have been fine buried in gravy. (but my wife, forgive her, doesn't like gravy, i have no idea what's wrong with her)well, she married you...says alot
had a breakfast dish the other day. chili con queiso (????????????????? no idea) had eggs, green chili, corn tortillas (in chunks) and some cheese all together maybe some meat, but not sure ideas? eggs, green chili's,tortilla and some cheese hmmmm...sounds mexican
no idea need more info. sorry but wait I thought CHEF knew everything??????
definitely Mexican correct spelling is : Chilaquiles I found a mexican butcher shop today. All those meats that you have seen on menus but no idea, they have it. I'm excited. and no, why is there Baskin and Robbins? I do, when the correctly spelled question is offered...  and thruthfully my first thought was chiliquilles..but..tis better to keep your mouth shut and let people think you're stupid
than to open your mouth and let people know you're stupid Chiliquillies as you may have had it is a common breakfast presentation that uses a "Ranchero" sauce used with crushed(left over) tortilla chips or sliced into strips, fresh tortillas, allowed to sit on the plate in the oven for a few minutes, topped with a bit of cheese until it sort of become one and then topped with a couple of sunny side up eggs and some , picante and pico d gallo. This some times gets machacha which may be the questionable meat ingredient. Beef Machacha Ingredients: 2.5 lbs Top Round 1 Tbsp. Olive Oil 1/2 an Onion, chopped 1 Tbsp. Garlic, diced 2.5 tsp. Black pepper 1.5 Tbsp. Chili powder 1.5 tsp. Paprika 3 C diced Tomatoes (canned; including juice) 2 C Beef Stock (low sodium if possible) 1.5 oz. Chipotle peppers in adobo (canned) Instructions: 1) Cut the beef into palm sized pieces. 2) Bring a pan to medium heat, add olive oil and brown beef in oil on all sides. 3) Put the beef in a pressure cooker (or large pot; it will just take a lot longer to cook) along with the rest of the ingredients. 4) Bring pressure cooker to pressure on high heat; then cook for 35 to 40 minutes. (If you’re using a regular pot, you will need to cook for a few hours – or until the beef is soft enough to easily shred). 5) Remove meat from pot and shred it using a fork (should be very easy to do), then add it back into the pot and stir. 6) The beef should now look like a wet mop :) Feel free to add more liquid or cook it longer with the lid off to boil off some of the liquid, depending on your preference is sort of a blanket description for a tortilla casserole made with beef or pork or chicken and tortillas Chiliquilles, from a fresh stand point..ala Casserole.. Chicken Chiliquellies 4 boneless, skinless chicken breasts 1 onion, quartered 2 cloves of garlic For the Ranchero sauce: 2 onions chopped very small 1 garlic chopped very small 12 tomatoes peeled and seeded and pureed 1 tablespoon cilantro, minced salt and pepper, to taste 2 tablespoons tabasco sauce if you want it hot (optional) Tortillas: 4 round corn tortillas Cook chicken with a little water, pinch of salt, the quartered onion and 2 cloves of garlic. Cover and slowly cook over medium heat. You are basically steaming the meat. Cook until the chicken is cooked through and tender. Put chicken on a plate and let it cool for a while until you can shred it in very small pieces with your hands or a fork. Throw out the garlic and onion. They were only used to add additional flavor. Ranchero Sauce: Make a tomato sauce or buy your favorite prepared tomato sauce if you are in a hurry. To make a quick homemade tomato sauce, saute the chopped onion and garlic in a little olive oil. When the onion is translucent, add the tomatoes, cilantro and optional tobasco sauce. Cook over medium heat for 10 minutes. Taste and season with salt and pepper. Add the shredded chicken back to the sauce, lower heat and cook for a few minutes so the shredded chicken can absorb some of the flavors from the tomato sauce. Don't let the sauce cook to long. You don't want the chicken to dry out. Fry the corn tortillas: Deep fry corn tortillas. When they are crisp, remove and place them on sheets of paper towels to remove excess oil . Assemble the Chilaquiles like a lasagna: Use a big lasagna pan and layer the following: 1 - A layer of tortillas. 2 - A layer of chicken in sauce. 3 - A few spots of sour cream diluted in water. 4 - Cheese on top Repeat by doing the same for next layer and finish with cheese and some sour cream. Cook in the oven approximately 45 minutes at 335 degrees F. Beef Chiliquilles Ingredients: 1 lb ground beef 2 onions, chopped 3 garlic cloves, minced 2 (15 ounce) cans diced tomatoes 1 teaspoon chili powder 1/4 teaspoon ground cumin salt and pepper 1 (4 ounce) can chopped green chilies 1 dozen corn tortilla 2 lbs monterey jack cheese, grated 1 pint sour cream Sauté onions, meat, and garlic until onions are clear. Drain any fat. Add tomatoes, spices, salt and pepper and simmer 30 minutes. Add diced chilies.(this is also ranchero sauce) Cut tortillas into fourths. In a 13x9x2-inch pan, layer half of tortillas, overlapping to cover the bottom of pan. Cover with half the meat sauce. Sprinkle with half the cheese. Repeat layers, beginning with tortillas and ending with cheese. Bake at 350°F about 30-45 minutes, or until bubbling and cheese has melted and started to turn golden. Remove from oven and spread with a layer of sour cream. Baskin robbins 101 flavors....variety is the spice to life....some people like smooth some like chunky... I like my bisquits, 1000's of customers like my biscuits.. Skunkum LIKES MY BISCUITS even after telling me the recipe sucked and then actually trying the recipe,, you think they're dry after making the recipe once
est-ce que je suis devenant étroit ?
all seeing all knowing CHEF
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
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I didn't say I didn't like them
I said they were dry. You sure on the 5000 foot thing? I know a lot of baking stuff up here has high altitude recipes. (add extra this or that) they would have been fine with gravy, but mine were just butter and homemade jam. (couldn't find the little honey bear) thanks for the chli......xyz's receipe, give some of that a shot. |
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Originally Posted By BozemanMT:
I didn't say I didn't like them I said they were dry. You sure on the 5000 foot thing? I know a lot of baking stuff up here has high altitude recipes. (add extra this or that) they would have been fine with gravy, but mine were just butter and homemade jam. (couldn't find the little honey bear) thanks for the chli......xyz's receipe, give some of that a shot. you are welcome,,and actually I was not 100% on the altitude thing, the time I spent in the Springs, I didnt spend a lot of time in the bake shop  between wife of questionable sanity, kids growing up, a herd of goats, a goat dairy business, a few hundred chickens, a complete JERK and JERKETTE for neighbors, managing 3 hotel food and beverage operations in two different states while doing two major renovations It was a tasking 2 years of life and I will leave it at that.
Mea Culpa.  some memories are best left forgotten..
I did a bit of research as when you asked it sparked some old memory and I was aware of some temperature differences, IE Coffee machines need adjustments, water boils at a lower temp etc....so...again, forgive me did NOT take in to consideration the effect of baked goods and elevations... Because air pressure decreases as the elevation increases,lots of foods respond differently at high altitudes; not just baked goods, but beans, stews, fried foods, pasta, etc. There are some standard adjustments you can make, but you also have to experiment a bit to find what adjustments work best for your recipes where you are. With less air pressure weighing them down, leavening agents tend to work too quickly at higher altitudes. For cakes leavened by egg whites, beat only to a soft-peak consistency to keep them from deflating as they bake Decrease the amount of baking powder or soda in your recipes by 15% to 25% (one-eighth to one quarter teaspoon per teaspoon specified in the recipe) at 5,000 feet, and by 25% or more at 7,000. For cakes and cookies, raise the oven temperature by 20° or so to set the batter before the cells formed by the leavening gas expand too much, causing the cake or cookies to fall, and slightly shorten the cooking time. Flour tends to be drier at high elevation, so increase the amount of liquid in the recipe by 2 to 3 tablespoons for each cup of flour called for at 5,000 feet, and by 3 to 4 tablespoons at 7,000 ft. Often you will want to decrease the amount of sugar in a recipe by 1 to 3 tablespoons for each cup of sugar called for in the recipe. On the non-baking front, because water boils at a lower temperature the higher you go (212° at sea level, 203° at 5,000 feet, 198° at 7,500 feet), foods cooked in water have to be cooked substantially longer to get them done. Pasta needs a furious boil and longer time. Beans need to be cooked twice as long at 7,000 feet, and above that height, it's nearly impossible to cook them through without the use of a pressure cooker (which raises the boiling point of water). Slow stews and braises may need an hour extra for every 1,000 feet you live above 4,000 feet. if your going to be there for a bit,,you are going to relearn to cook a bit..and if/when you return to lower elevetions, you will need to be careful not to burn things as they will cook faster than you will be used to CHEF
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
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Chef Morris,
The local grocery has pork shoulders/ boston butt on sale at an attractive price but I don't have any good ideas on what to do with one other than roasting for pulled pork. I guess the filling would be great in tamales or I could make chili. What good ideas do you have for using this cut? |
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Originally Posted By Skunkum:
Chef Morris, The local grocery has pork shoulders/ Boston butt on sale at an attractive price but I don't have any good ideas on what to do with one other than roasting for pulled pork. I guess the filling would be great in tamales or I could make chili. What good ideas do you have for using this cut? the issue with the amount of bone and the way it is in the meat, no real big pieces to slice in to and we want to just chop it up and move on, and as a cheaper cut it is viewed as is the round of beef in being tough chewy meat and though a bit tougher than say the Loin, it roasts up fine for a general roast.but folks tend to boil em steam em or smoke em up one way or another and shred the meat...but there are plenty of ways to prepare pork butt.. Pork Butt Roast with Vegetables Ingredients * salt and pepper to taste * garlic powder to taste * 6 pounds pork butt roast * 2 onion, sliced * 20 new potatoes, raw * 16 carrots, peeled * 2 cups mushrooms, halved Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Heat a large frying pan over medium high heat. Sprinkle pork on all sides with salt, pepper and garlic powder; rub into meat. Sear the meat on all sides until lightly brown. Transfer to a roasting pan. 3. Place onion slices over meat and in the roasting pan. Fill the pan 2/3 full of water. Cover and place in preheated oven for 3 hours. Add the potatoes and carrots; cover and cook 45 minutes. Add the mushrooms and cook another 15 minutes. Remove and let stand at least 10 minutes before serving. Carnitas (Little Meat Cubes) 1/4 c Lard or vegetable oil 1 cl Garlic; minced 2 lb Lean boneless pork butt; cut into 1" cubes Salt to taste Paprika 1/2 c Fresh orange juice Heat the oil or lard in a large, heavy dutch oven until almost smoking. Add minced garlic. Spread the pork over the bottom and season with salt and paprika to taste. Reduce heat to medium and saute until meat is golden on all sides –– 15 to 20 mins. Do not crowd pan. (You may have to saute meat in two batches). When meat has been sauteed, remove with a slotted spoon, and pour off fat. Return meat to Dutch oven and add orange juice. Stir frequently over high heat until boiling. Reduce heat and simmer, uncovered, until liquid is thickened, and orange juice has formed a glaze on the pork –– about 10 to 12 mins. Cover and bake in a preheated 300 degrees F oven until meat is very tender, about 30 mins. Serve with salsa and tortillas. Chile Verde 2 1/2 lb Pork butt; (weight AFTER trimmed of fat) 2 tb Vegetable oil 2 cn (4oz) diced chilies 2 Cloves garlic minced 1 md Onion; coarsely chopped 1 cn (16oz) stewed or crushed tomatoes 2 ts Schilling Mexican Seasoning 1/4 ts Black pepper Salt to taste This is an easy mexican recipe. Credit a local food store called Raley's. It was in their ad for Cinco de Mayo (Mexican Independence Day). I bet Jazzbel has the perfect bread to go with this. She always does! Cut pork into 1 1/2 inch chunks and sear in hot oil until browned on all sides. Add remaining ingredients: stir well. Simmer over medium heat, uncovered, until meat is tender and will shred with fork, about 1 1/2 hours. Serve with rice and green salad. Makes approximately 6 servings. Glazed Pork Butt with Cherries 1 Smoked pork butt 6 Whole cloves 1 Bay leaf 2 tb Brown Sugar 1 ts Dry Mustard 1 cn Sour cherries; (dark cherries) drained Cover Pork Butt with water. Add cloves & Bay Leaf & simmer until tender, about 2 hours. Remove & place in a shallow roasting pan. (Save broth for cooking vegetables such as beans or cabbage.) Mix sugar & mustard & sprinkle over pork. Pour cherry juice into pan. Bake at 350 basting often with juice in pan, about 25 minutes or until well glazed. Heat cherries in roasting pan. Slice Pork and arrange on a serving plate and place cherries along the top of the slices with a little juice. Serves 6 to 8. Bigos (sauerkraut Stew) 4 lb Sauerkraut 1 lb Beef cubes 1 lb Smoked butt 1 lb Spareribs 1/4 lb Bacon 1 cn Tomatoes (large) 2 c Water 4 lb Cabbage head 1 lb Loin pork chops 1 lb Smoked kielbasa 1/2 c Onions (chopped) 1 oz Mushrooms (dried) 2 tb Flour Brown the beef, pork and spareribs in a large heavy pot. Put the browned meats and the smoked butt with 1 cup of water into a separate, covered pan and simmer until tender, the pork chops about 1/2 hour, the butt about 1 hour, beef 1 1/2 to 2 hours and spareribs 2 hours. Pour off all the fat from the first pot and put in the sauerkraut and one cup of water. Chop the cabbage fine and add to sauerkraut. Cover and cook until cabbage is tender, about 30 minutes. Remove lid and keep pot on a very low simmer. In a third pan, fry bacon until crisp, then crumble into sauerkraut mixture. Remove most of the bacon fat and fry onions and flour until they just brown. Mix into sauerkraut mixture. Remove the meats from the second pan as they become tender. Cut away fat and bone and cut into small pieces. Add to sauerkraut mixture. Skim the fat off the meat juices and add to sauerkraut mixture. Take off skin from kielbasa and cut into slices. Add to sauerkraut mixture with the tomatoes. Salt, pepper to taste. Bring to a boil, simmer 5 minutes and serve hot. Chicken and Pork Adobo 1 c Distilled white vinegar (or cider vinegar) 1 c Water 2 tb Garlic, peeled and crushed 2 ts Salt 2 Bay leaves 1/2 ts Freshly ground black pepper 1 lb Chicken, cut up 2 lb Pork butt, cut into cubes Soy sauce Oil Add vinegar, water, garlic, salt, bay leaves and pepper into a large casserole. Bring to a boil. Add the meat, cover and bring to a boil. Simmer and cook for about 30 minutes. Sprinkle liberally with soy sauce and cook for an additional 10 minutes. Remove meat and reduce sauce. Remove sauce to a bowl. Put oil in casserole and brown cooked meat. Drain oil from the casserole and return the reduced sauce back with the meat. Serve with rice. hope that sparks some ideas CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
Born with a low tolerance for bullshit.
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Help.
If I open another can of green beans or peas with dinner, I think I'll just impale myself on the can opener and be done. My attempts at stretching myself as a cook have not yet come to green veggies, and it's way past time. I am so damn bored. People think I'm a great cook, but no matter the meal, unless it's pasta or an ethnic dish, it's almost always gonna end up with green beans or peas as a side.  I'm sick of them. 
I have looked at the index, but don't see anything that immediately jumps out. Feel free to point me there if you know you've done some treatments on this. I need something which can be put together fairly quickly (I mean it doesn't need to take me longer than the roast to prep, for instance) to go with normal everyday meals. The need arises because I tend to be a meat and three kinda cook––I fix a meat (roast chicken or chicken tenders, pork loin or or steak or pot roast, salmon patties or ham, etc) with a potato (or sweet potato or rice) and a green veggie. But because I'm so bored with green beans and peas we're slacking on eating enough green veggies in the winter. I don't tend to like casseroles, but I"ll go there if I have to. I like asparagus, but better fresh than canned, and if I have it too often, it gets old quick. (Or the results get old, anyhow.) Any and all ideas are welcome for a fresh take on green veggies to pair with meals. I know nothing creative or different to do with green veggies except a few things which are basically the green veggie and a can of cream of mushroom soup. .
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Blood makes you relatives. Love makes you family.~~Strawberry Snaps
Wine is sunlight held together by water.~~Galileo Galilei
Well-behaved women rarely make history~~Marilyn Monroe
Wine is sunlight held together by water.~~Galileo Galilei
Well-behaved women rarely make history~~Marilyn Monroe
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Originally Posted By houstonmedic:
Merry Christmas Chef! Thanks for all of your help. I am in need of an authentic marinara sauce. Care to share one? Merry Christmas to you as well, and you are welcome I just did a thing on Tomato gravy, which many imply as similar but not the same thing as Tomato gravy is a long term all morning process to properly get the classic taste profile whereas Marinara is a quick and simple Tomato based sauce. Marinara derives from the Italian word for sailor, marinaro. Due to these origins I have seen many people say that marinara sauce must contain something from the sea, usually anchovies. Actually this is not the case, the origins of marinara sauce are that it is the sauce that they made in Naples for the sailors when they returned from the sea. it is an ON the fly sauce simple and tasteful 1/4 cup of olive oil 4 whole cloves of garlic 1 35oz can of imported Italian tomatoes whole,not crushed (fresh stewed tomatoes work as well, SKIN them first) salt & pepper to taste and a pinch of sugar to cut the acid. 3 basil leaves, washed, patted dry and chopped 1. Place garlic and olive oil in large sauce pan. 2. Turn heat to medium and cook until garlic is soft and lightly browned. 3. Crush the tomatoes and add with their juices. 4. Fill empty tomato can 1/4 of the way with red wine or water and add to the tomatoes. Season with salt & pepper to taste. 5. Bring to a boil, then lower heat to a simmer and cook until thickened approximately 20 to 25 minutes. Add chopped basil and sugar at very end, stir in and cook for 1 minute more. CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99:
for fun, I got this from an article on 18th century Christmas Christmas Pye. “First make a good Standing Crust, let the Wall and Bottom be very thick, bone a Turkey, a Goose, a Fowl, a Partridge, and a Pigeon, season them all very well, take half an Ounce of Mace, half an Ounce of Nutmegs, a quarter of an Ounce of Cloves, half and Ounce of black Pepper, all beat fine together, two large Spoonfuls of Salt, mix them together. Open the Fowls, then the Goose, and then the Turkey, which must be large; season them all well first, and lay them in the Crust, so as it will look only like a whole Turkey; then have a hare ready cased, and wiped with a clean Cloth. Cut it to Pieces, that is jointed; season it, and lay it as close as you can on one Side; on the other Side Woodcock, more Game, and what Sort of wild Fowl you can get. Season them well, and lay them close; put at least four Pounds of Butter into the Pye, then lay on your Lid, which must be very a very thick one, and let it be well baked. It must have a very hot Oven, and will take at least four Hours. This Pye will take a Bushel of Flour; in this Chapter you will see how to make it. These Pies are often sent to London in a Box as Presents; therefore the Walls must be well built." That brings a tear to my eye. 
I'd give my left nut to have somebody make that for me for Christmas dinner. |
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Originally Posted By Feral:
Originally Posted By douglasmorris99:
for fun, I got this from an article on 18th century Christmas Christmas Pye. “First make a good Standing Crust, let the Wall and Bottom be very thick, bone a Turkey, a Goose, a Fowl, a Partridge, and a Pigeon, season them all very well, take half an Ounce of Mace, half an Ounce of Nutmegs, a quarter of an Ounce of Cloves, half and Ounce of black Pepper, all beat fine together, two large Spoonfuls of Salt, mix them together. Open the Fowls, then the Goose, and then the Turkey, which must be large; season them all well first, and lay them in the Crust, so as it will look only like a whole Turkey; then have a hare ready cased, and wiped with a clean Cloth. Cut it to Pieces, that is jointed; season it, and lay it as close as you can on one Side; on the other Side Woodcock, more Game, and what Sort of wild Fowl you can get. Season them well, and lay them close; put at least four Pounds of Butter into the Pye, then lay on your Lid, which must be very a very thick one, and let it be well baked. It must have a very hot Oven, and will take at least four Hours. This Pye will take a Bushel of Flour; in this Chapter you will see how to make it. These Pies are often sent to London in a Box as Presents; therefore the Walls must be well built." That brings a tear to my eye.
I'd give my left nut to have somebody make that for me for Christmas dinner. you'd be needing your Cardiologist by New Years Day
WE are told we suffer gluttony today as never before, but you read the menus of the wealthy for as long as there has been a printed word it is amazing what they used to consume, keeping in mind the average man was under 5'6 until the turn of the century from China to Great Britian, France to Russia, the haves ate boldly and in large quantities. the poor at sticks and rocks and dreamed of being rich..
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
| wishing a most Joyous Christmas to all my friends here in my little corner of the web....CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
it came out just a tad more done than i prefer, but it was a hit. thank you chef for the help; i got your IM too late this morning, but i figured it out from your recipe and aonther i found.
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Molôn Labé
Old_Painless 2012!!
Proud Member of Team Ranstad.....The Fantastic Bastards
Old_Painless 2012!!
Proud Member of Team Ranstad.....The Fantastic Bastards
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Originally Posted By hootch13:
it came out just a tad more done than i prefer, but it was a hit. thank you chef for the help; i got your IM too late this morning, but i figured it out from your recipe and aonther i found. http://i211.photobucket.com/albums/bb175/aceleroy13/DSC01938.jpg LOOK EXCELLENT glad it was a succeess and again, sorry I missed you last night, spent the evening with Jack and Jose
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By douglasmorris99:
Originally Posted By hootch13:
it came out just a tad more done than i prefer, but it was a hit. thank you chef for the help; i got your IM too late this morning, but i figured it out from your recipe and aonther i found. http://i211.photobucket.com/albums/bb175/aceleroy13/DSC01938.jpg LOOK EXCELLENT glad it was a succeess and again, sorry I missed you last night, spent the evening with Jack and Jose sounds like a good time. thanks again!! |
Molôn Labé
Old_Painless 2012!!
Proud Member of Team Ranstad.....The Fantastic Bastards
Old_Painless 2012!!
Proud Member of Team Ranstad.....The Fantastic Bastards
|
Originally Posted By hootch13:
Originally Posted By douglasmorris99:
Originally Posted By hootch13:
it came out just a tad more done than i prefer, but it was a hit. thank you chef for the help; i got your IM too late this morning, but i figured it out from your recipe and aonther i found. http://i211.photobucket.com/albums/bb175/aceleroy13/DSC01938.jpg LOOK EXCELLENT glad it was a succeess and again, sorry I missed you last night, spent the evening with Jack and Jose sounds like a good time. thanks again!! not so much
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By douglasmorris99:
Originally Posted By hootch13:
Originally Posted By douglasmorris99:
Originally Posted By hootch13:
it came out just a tad more done than i prefer, but it was a hit. thank you chef for the help; i got your IM too late this morning, but i figured it out from your recipe and aonther i found. http://i211.photobucket.com/albums/bb175/aceleroy13/DSC01938.jpg LOOK EXCELLENT glad it was a succeess and again, sorry I missed you last night, spent the evening with Jack and Jose sounds like a good time. thanks again!! not so much Jose can be an asshole at times |
Molôn Labé
Old_Painless 2012!!
Proud Member of Team Ranstad.....The Fantastic Bastards
Old_Painless 2012!!
Proud Member of Team Ranstad.....The Fantastic Bastards
|
Mom's been doing semi non-traditional for Christmas for a few years (Christmas Eve is always 7+ fishes), and this year it was a full crown roast of pork and 2 ducks. For 5 adults and a 10 y/o boy.
Anyway, we have leftovers. Lots. I know what to do with the rest of them (Tabasco Chipotle, for the pork), but am at a loss for the leftover duck. What would be your suggestion for 2-3# of leftover roast duck. It has a little bit of orange-apricot sause, but not a lot, and it was applied after roasting. Thanks R2.0 |
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Originally Posted By R2point0:
Mom's been doing semi non-traditional for Christmas for a few years (Christmas Eve is always 7+ fishes), and this year it was a full crown roast of pork and 2 ducks. For 5 adults and a 10 y/o boy. Anyway, we have leftovers. Lots. I know what to do with the rest of them (Tabasco Chipotle, for the pork), but am at a loss for the leftover duck. What would be your suggestion for 2-3# of leftover roast duck. It has a little bit of orange-apricot sause, but not a lot, and it was applied after roasting. Thanks R2.0 lots of errands this morning..but wash that sauce off the duck the orange will break it down into a gooey mess..
to quote the greatest Republican LIBERAL Governor in history..Ih
"I'll Be Bahaack" |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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AAR on the leftover duck.
I wound up making a Shepherd's Pie. I've got a good recipe out of Craig Claiborne's NYT cookbook, but this time I basically just winged it. Leftover duck, dried onions, Oh look a box of chicken broth, canned vegetables, and leftover spuds from the same meal as the duck. Pretty good, too - the duck has enough flavor not to get overwhelmed by the rest of the crap. And it kills off other leftovers as well. |
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Originally Posted By BozemanMT:
ok Jambalaya Jambalaya Good-bye Joe, me gotta go, me oh my oh Me gotta go pole the pirogue down the bayou My Yvonne, the sweetest one, me oh my oh Son of a gun, we’ll have big fun on the bayou Jambalaya and a crawfish pie and file' gumbo 'Cause tonight I’m gonna see my ma cher amio Pick guitar, fill fruit jar and be gay-o Son of a gun, we’ll have big fun on the bayou Thibodeaux, Fontainenot, the place is buzzin’ Kinfolk come to see Yvonne by the dozen Dress in style and go hog wild, me oh my oh Son of a gun, we’ll have big fun on the bayou Jambalaya and a crawfish pie and file' gumbo 'Cause tonight I’m gonna see my ma cher amio Pick guitar, fill fruit jar and be gay-o Son of a gun, we’ll have big fun on the bayou Settle down, far from town, get me a pirogue And I’ll catch all the fish in the bayou Swap my mon to buy Yvonne what she need-o Son of a gun, we’ll have big fun on the bayou Laizzi Le bon Temps Rolle' "GOODBY JOE" J'AI POUR ALLEZ, MI-O-MA-Y-O J'AI POUR ALLEZ MOI TOUT SEUL SUR LE BAYOU MA YVONNE, LA PLUS JOLIE SUR LE BAYOU TONNERRE M'ECRASE UN VA AVOIR UN BON TEMP SUR LE BAYOU ––––refrain–––––––––– JAMBALAYA, DES TARTES D'ECREUVISSE, FILE GOMBO PAR A SOIR MOI J'VA ALLEZ VOIR MA CHERE AMI-O JOUER L'GUITAR, BOIRE DE LA JOGUE(cruche) ET FAIR DE LA MUSIQUE TOMNNERRE M'ECRASE UN VA AVOIR UN BON TEMP DE SUR LE BAYOU THIBODEAUX, FONTENOT, LA PLACE APRE SONNER CA VIEN "EN TAS" POUR VOIR YVONNE PAR LES DOUZAINES FAIR BIEN L'AMOUR, ET FAIR LE FOU, FAIR LA MUSIQUE TONNERRE M'ECRASE UN VA AVOIR UN BON TEMP There are two basic schools of thought when it comes to a jambalaya recipe and that is Creole Style with Tomatoes or Cajun Style without Tomatoes. There is also a third way, you may find in non Creole or Cajun themed restaurants but IT is NOT Jambalaya.. Creole style jambalaya recipe sometimes called “red jambalaya” is more typical of what your will find in a restaurant. Its made by adding meat first to cook then adding vegetable and tomatoes. Seafood if added is the very last thing to go into the pot as it will only take a couple of minutes to cook. then rice and stock are added usually it’s a one for one with 1 cup of rice to 1 cup of stock. A Cajun style Jambalaya Recipe tends to be more prevalent in the southern parts of Louisiana and are more of a brown color because of the lack of tomatoes This style starts off the same by browning the meat in the cast-iron pot and then removing the meat. A small amount of vegetable oil is added to sauté the trinity of vegetables which is (green bell peppers, celery, and onions). Not to much oil here we just need to add enough to sauté the vegetables. The you add your spices, meat, and stock and bring it to a boil. add the rice, cover and reduce to a low simmer with out stirring. When the rice is done the Jambalaya is done. A third way to make a Jambalaya recipe is to cook your vegetables and meat separate pot from the rice. The meat and vegetables are cooked with spices and a little oil while the rice is cooked in a separate pot with a rich stock. Ahh Tell you dis Mon Cher, Dis is da way Dem Dam Yankee;'s make Jambalaya and dem dam carpet baggers dun know Nutin bout Jambalaya...I gaur En Tee for every Cajun or Creole cook there is a slightly different version of Jambalaya, gumbo, ettofee or catfish court bouillon(cou B on)... ONE Ingredients * 1 pound fully cooked kielbasa or smoked Polish sausage, cut into 1/2-inch slices * 1 pound skinless, boneless chicken breast halves - cubed * 1 large onion, chopped * 1/2 cup chopped celery * 1/2 cup chopped green pepper * 4 garlic cloves, minced * 2 tablespoons butter * 1 (14.5 ounce) can diced tomatoes, undrained * 1 (6 ounce) can tomato paste * 1/2 teaspoon hot pepper sauce * 1/4 teaspoon cayenne pepper * 1/8 teaspoon garlic powder * 1/8 teaspoon white pepper * 1/8 teaspoon pepper * 1/2 pound uncooked medium shrimp, peeled and deveined * Hot cooked rice Directions 1. In a Dutch oven or large saucepan, saute the sausage, chicken, onion, celery, green pepper and garlic in butter until chicken is browned. Stir in the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until chicken is no longer pink. 2. Stir in shrimp; cover and simmer for 4 minutes or until shrimp turn pink. Serve over rice if desired; or cool, cover and freeze for up to 2 months. II Ingredients * 1 cup soy sauce * 4 tablespoons dried thyme * 1 teaspoon cayenne pepper * 2 tablespoons paprika * 2 onions, chopped * 2 tablespoons ground black pepper * 16 skinless, boneless chicken breast halves * 3/4 pound bacon, cut into small pieces * 8 onions, diced * 4 cloves garlic, minced * 6 tablespoons all-purpose flour * 3 pounds chorizo, sliced into chunks * 3 pounds cooked ham, cut into 1/2 inch pieces * 3 tablespoons dried thyme * 4 teaspoons cayenne pepper * 5 cups chicken stock * 6 (14.5 ounce) cans peeled and diced tomatoes with juice * 4 green bell pepper, chopped * 6 cups uncooked white rice * 10 pounds medium shrimp - peeled and deveined Directions 1. Chicken Marinade: In a large, shallow glass baking dish, mix together soy sauce, 4 tablespoons dried thyme, 1 teaspoon cayenne pepper, 2 tablespoons paprika, 2 chopped onions and 2 tablespoons black pepper. Place the chicken in the marinade. Refrigerate for at least 3 hours. 2. Saute bacon in a Dutch oven over medium heat until brown. Add the onion and garlic. Continue to cook 5 minutes. Mix in flour and sausage. Cook 5 minutes more; stirring frequently. Add the ham, thyme, cayenne, chicken stock, tomatoes, reserved juice and green peppers and bring to boil. Stir in rice and cover. Cook for 25 minutes. Remove from heat and cool completely and refrigerate. 3. Two hours before you intend to serve the jambalaya, discard marinade and bake chicken breasts at 500 degrees F (250 degrees C) for 12 minutes, or until the flesh is firm when pressed with finger. Remove from oven. Cool and slice into bite-size pieces. 4. Reduce oven's temperature to 250 degrees F (120 degrees C). Place covered jambalaya on large baking tray filled with to water. Bake until warm, about 2 hours. 5. Just before serving the jambalaya, boil 5 quarts of water. Add the shrimp and cook for 3 minutes until they are firm to the touch. Drain well. Toss shrimp and chicken with jambalaya mixture and serve. III Ingredients * 6 slices bacon, cut into 1 inch pieces * 1 cup chopped celery * 1 green bell pepper, seeded and chopped * 1 onion, chopped * 1/2 pound cubed cooked ham * 1/2 pound cubed cooked chicken * 1/2 pound cubed smoked sausage * 2 (14.5 ounce) cans crushed tomatoes, with liquid * 2 cups beef broth * 2 cups chicken broth * 1 teaspoon dried thyme * 2 teaspoons Cajun seasoning * 2 cups uncooked white rice * 1/2 pound salad shrimp Directions 1. Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender. 2. Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender. 3. Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving. CHEF and do NOT forget to play Beau Soliel to set the mood Au Reviour...mon ami! |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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R2.0 I read in another post about admiration for the chef's task of having everything come together at the correct time. I sympathize. I once cooked Thanksgiving dinner, and had it all hit the table correctly, but I was a rotten SOB while I was doing it - no one allowed in the kitchen, and certainly no "helpers". The other thing I noticed was that I did it on mostly instinct. Do you use a more formal scheduling process? If so, can you describe it? It might help me enjoy the meal I cooked more if I wasn't ready to explode by the time it's done. reserved for responce CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By BozemanMT:
he just did marinana and sunday gravy a few pages back. it's within the last 3 or 4 weeks of posts. (probably not in the index yet) I did very recently and on page 11 is a soliloquies on Tomato Gravy
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Chef, can quiche be successfully frozen?
We have a surplus of eggs and making a few quiche would use a bunch up. The problem is that not everyone in the house likes quiche and I find that my palate tires of it relatively quickly because it's so rich. Hence freezing would be useful. I was thinking of making some pies for sale but quiche is pretty expensive to make and I'm not sure that folks would want to pay enough to make it worthwhile. |
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Originally Posted By Feral:
Chef, can quiche be successfully frozen? We have a surplus of eggs and making a few quiche would use a bunch up. The problem is that not everyone in the house likes quiche and I find that my palate tires of it relatively quickly because it's so rich. Hence freezing would be useful. I was thinking of making some pies for sale but quiche is pretty expensive to make and I'm not sure that folks would want to pay enough to make it worthwhile. FREEZES LIKE A Dream just pull it a few minutes early(before fully congealed and let it set..just wrap it well. you can also make the egg batter ready to go, freeze it and thaw, whip and pour and bake!! . a Par baked pie, thaw and bring to temp in the oven, but will micro wave as well, just makes the crust a wee bit soggy. not horrible, but a bit soggy and I have seen it in my local Tom THumb groceries for $12 for a 9" pie
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99:
you can also make the egg batter ready to go, freeze it and thaw, whip and pour and bake!! . OK, that's brilliant. Why didn't I think of that? 
I think we have about 10 dozen eggs in the frig now.......guess I know what I'll be doing this weekend. If I freeze them in 2 or 3 pie increments, that'll make life a lot easier when I want to make a few quiche. 
Originally Posted By douglasmorris99:
and I have seen it in my local Tom THumb groceries for $12 for a 9" pie
If I could sell 9" pies for $12, I'd do it. Hell, they'd even be good.....which is probably more than you can say for frozen supermarket quiche. 
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