[ARCHIVED THREAD] - Men, Post your Recipes (Page 1 of 2)
Posted: 1/4/2008 9:10:23 AM EDT
Alright guys, post your personal favorite recipes (if you cook). I'm trying to see what the most popular recipes are among the men that are secure in cooking. I would like to get into cooking alot more, and need some ideas... 
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I have made this it is awesome you will love it Yucatan Chicken Skewers with Peanut-Red Chile BBQ Sauce and Red Cabbage Slaw Recipe courtesy Bobby Flay Show: Boy Meets Grill Episode: Terrific Tacos 6 chicken thighs, skinless and boneless, cut in 1/2 lengthwise 24 wooden skewers, soaked in water for 30 minutes 1/2 cup fresh squeezed orange juice 1/4 cup fresh squeezed lime juice 2 tablespoons honey 2 tablespoons canola oil 2 tablespoons ancho chili powder 3 cloves garlic, coarsely chopped Salt and freshly ground black pepper Butter lettuce leaves, to serve Peanut-Red Chile BBQ Sauce, recipe follows Red Cabbage Slaw, recipe follows Fresh mint leaves, for garnish Chopped roasted peanuts, for garnish Skewer each half chicken thigh with 2 skewers so that they lay flat. Place the chicken in a large shallow baking dish. Whisk together the orange juice, lime juice, honey, oil, chili powder, and garlic. Pour over thighs and marinate in the refrigerator for 1 to 4 hours. Preheat grill to high or grill pan over high heat. Remove thighs from the marinade and season with salt and pepper on both sides. Grill for 4 to 5 minutes on each side or until just cooked through. Remove chicken from skewer, place in a butter lettuce leaf, drizzle with some of the peanut-red chili sauce, and top with slaw, mint, and chopped peanuts. Peanut-Red Chile BBQ Sauce: 1 tablespoon canola oil 2-inch piece fresh ginger, peeled and finely chopped 1 1/2 cups Mesa BBQ Sauce, recipe follows, or store-bought BBQ sauce 2 cups homemade chicken stock or low-sodium canned chicken broth 2 tablespoons soy sauce 1/4 cup peanut butter 2 tablespoons chipotle in adobo puree 2 tablespoons honey Salt and freshly ground black pepper Heat the oil in medium saucepan over medium heat; add the ginger and cook until soft. Increase heat to high, add the BBQ sauce and chicken stock and cook, stirring occasionally, until reduced by half. Whisk in the soy sauce, peanut butter, chipotle puree, and honey and cook until thickened, 20 to 30 minutes. Mesa BBQ Sauce: 2 tablespoons canola oil 1 large Spanish onion, coarsely chopped 5 cloves garlic, coarsely chopped 3 cups canned plum tomatoes and juices, pureed 1 cup water 1/4 cup ketchup 1/4 cup red wine vinegar 1/4 cup Worcestershire sauce 3 tablespoons Dijon mustard 3 tablespoons dark brown sugar 2 tablespoon honey 1/4 cup molasses 3 tablespoons ancho chili powder 3 tablespoons pasilla chili powder 2 to 4 canned chipotle chiles in adobo, pureed (depending on how spicy you like it) Salt and freshly ground black pepper Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water, bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30 to 40 minutes until thickened, stirring occasionally. Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container. Yield: 4 cups Red Cabbage Slaw: 1/2 head red cabbage, finely shredded 1 small red onion, halved and thinly sliced 1/4 cup rice wine vinegar 1/2 cup freshly squeeze orange juice 1/4 cup olive oil 1 tablespoon honey 1/4 cup chopped cilantro leaves Salt and freshly ground black pepper Place cabbage and onion in a large bowl. Whisk together the vinegar, orange juice, oil and honey and pour over the cabbage. Add the cilantro and season with salt and pepper. Let sit at room temperature for 20 minutes before serving. |
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Baked 'Ranch' wings In a 9x13 bake pan put a single layer of wings/drummettes(prolly about 24) In a sauce pan add 1/4 cup hot sauce, 1 stick of butter, and 3 tablespoons of vinegar melt the butter and mix well over low-mid heat keep sauce on low heat when butter melts and its well mixed Dip the wings/drummettes in the sauce, coat well and put in 9x13 pan sprinkle a packet of ranch powder over wings Bake for 35-45 minutes(if thawed) or 1 hour if frozen Enjoy! |
you need a smoker man! nothing more relaxing than sitting out on the back deck with a beer and the game on the radio, while cookin up some ribs or a shoulder |
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Black pepper potatoes Take a large baking potato, cut it into dice sized cubes Add enough oil to fry (about 2-3 Tbl) to a large non stick pan (cast iron FTW) and heat over medium high. When oil is hot, add potatoes and fry for a few minutes, then turn to medium medium low and cover for about 5 minutes, stirring every few minutes. Add 1/2 - 1 Tablespoon of freshly ground black pepper and stir to coat all the pieces. Turn heat back up to medium high and fry until potatoes are completely cooked. Add 1 Tablespoon of finely chopped cilantro and stir. Really just a garnish, not necessary. Serves 2 as a side dish (depending on size of potato, I live by Idaho, so we have huge ones here, about 2-3 lbs each) or one as a snack. |
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FRESH garlic, not any of that jar shit either -use as much as you like, I usually use 5 or 6 cloves. 1 cup of cheap white wine 1 lb of Shrimp -again as big as you like, I like jumbos. 1 stick of butter -don't even think of substituting margarine! 1 half of a fresh lemon 1lb of pasta -I like to use thin spaghetti or angel hair. 1/2 cup of EXTRA VIRGIN olive oil Locatelli cheese Before starting the steps below, get your water going for the pasta and try to time ti so it's done when your done with the shrimp/sauce. This recipe takes about 15 minutes to cook and is very very good. 1. Pour the olive oil in a deep saute pan over medium heat. Add the crushed/minced garlic cloves and cook for a few minutes until the garlic JUST starts to turn golden. 2. Add the white wine and simmer for 3 minutes just to get the flavors mixed. 3. Add the shrimp and cook until pink. 4. As the shrimp are cooking, squeeze the fresh lemon juice over the mixture. 5. When the shrimp are done and with the heat still on medium, add the stick of butter and cook till melted, stirring the whole time to mix the sauce. When that butter is done melting, stop cooking and get it off the heat. 6. Pour it over long thin pasta -DO NOT USE ZITI type pasta for this!!! 7. Add the locatelli cheese, as much as you like but don't kill the dish with it!! If you can't find locatelli cheese, any expensive sheep's milk grated cheese will do. DO NOT use that shit you buy in the pasta isle. It needs to be good imported grated cheese from sheep's milk. Enjoy and you can thank me later.  |
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Chicken Enchiladas: 3 or 4 boneless, skinless chicken breasts 1 small can Rotel tomatoes and peppers 1 12-14 oz jar of your favorite salsa 1 white onion 3 cloves garlic 2 tablespoons Cumin 1 tablespoon Mexican chili powder 2 cans enchilada sauce 16-20 corn tortillas 1 pound Mexican blend cheese Salt and pepper the chicken and cook the breasts in a little corn or veggie oil until done. Take the chicken out of the pan and add onion and garlic, cook until translucent. Add Rotel, salsa, chili powder and cumin . While the mixture in the pan cooks, shred chicken very fine and add back to the pan. Turn heat to simmer. In a baking dish, pour 1 can of enchilada sauce into the bottom. Soften the tortillas in the microwave for 30 seconds or so. Dip softened tortillas in enchilada sauce and fill with the chicken mixture making sure not to overfill. Roll tortillas until they are 3/4 to 1 inch in diameter. When the pan is full, open the other can of enchilada sauce and pour over the enchiladas as needed. Cover with cheese and place in a 375° oven for ~30 minutes. A quick note about enchilada sauce... If you can find a Mexican market that has a real Mexican brand sauce, your enchiladas will only get better. Use Ortega brand as a minimum. |
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Very easy yet good stroganoff recipe.Works very well with venison also. 2# thick round steak 2 cans cream of mushroom soup 1 pckg Lipton onion soup mix 2 Tbs. cooking sherry 2 TBS worchestire sauce 1 sm. can mushrooms (optional) Trim fat off steak and cut into nice size chunks. a little larger than bite size. put meat in a roasting pan first (casarole dish will work) then rest of ingredients in order and mix up. Cover and put in oven for about three hours. Check it and stir after 2 hrs. Take it out and add a complete 16oz container of sour cream and serve over noodles. HINT: Learn to cook cuz it makes a great date idea. Invite the womenz over for dinner. A great way to have warm pie for desert! You cook for them and they'll bake for you. 
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Pasta Carbonara. Not for the faint of heart or those of the high cholesterol. 2 strips bacon per person. 1 egg per two people. Your favorite grating cheese - I prefer Romano. Linguine or fettuccine - any long, flat noodle will do. Fresh ground black pepper. Boil water for pasta. Chop bacon into 1/4" or so pieces. Cook until done. While water boils/pasta cooks. When pasta is done, drain and return to pot. Pour bacon & hot bacon grease over noodles. Break egg(s) over pasta. Stir well. Heat from pasta will cook eggs. Plate. Top with grated cheese, fresh ground pepper to taste. Best. Pasta. Ever. Better Beef Stroganoff Best steak you can afford. Filet Mignon is best, NY Strip good, Sirloin OK. Butter. Mushrooms. Onion. Red wine. Sour Cream. Egg noodles. Saute bite-sized pieces of steak, onion (chopped) and mushroom quarters in butter. When steak is still rare, add wine & reduce. When steak is medium or so, add sour cream to complete sauce. Serve over egg noodles. Fresh ground pepper. Words to live by: Do not let anyone chop your garlic, grind your pepper or squeeze your lemons. This means no garlic in a jar, no ground black pepper and no 'lemon juice' in a jar/plastic lemon. |
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A simple and fast recipe from a buddy's ex. The original called for 2 sticks of butter. The stuff was swimming in it. While good tasting, I reduced the butter from a health standpoint. You really don't notice any difference (except no congealed butter on your plate after dinner). Best for company, although it makes great leftovers: Chicken rice bake. 1 can cream of chicken soup 1 can cream of celery soup 1 can cream of mushroom soup 1 can cheddar cheese soup 2 cups instant rice 1 stick butter 1 can of water 2-3 skinned boneless chicken breasts, cut into 1"x2" pieces. (If you can get chicken breast tenderloins cheap they work well too) 9x13 baking dish. Heat oven to 350. Grease dish with butter Mix all soups together with 1 can of water, add butter. Pour instant rice into pan, add enough soup mix to thoroughly blend with rice. Mix with spatula. Place chicken on top of soup and rice mixture. Pour remainder of soup mix on top. Bake until done (45-60 miutes). I cook it until it forms a nice brown on top. It's crunchy and good. Paprika on top is optional. You can add a small (drained) can of mushroom stems and pieces if you like. You can also add shredded cheddar cheese, frozen broccoli or corn (decrease water by 1/2 can). It's always a hit at our house. |
About an hour  There quite simply is no better cheese -period 
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Hell Yeah! I'm gonna fire up my smoker for a little porkchop action in a few minutes. |
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My famous spicy green beans Enough green beans for you and whoever else you are cooking for (I like frozen ones) Olive oil Garlic Salt/Pepper Diced tomatoes Hot sauces Chicken broth Coat pan in olive oil Dump beans Put in a bit of chicken broth Add garlic/salt/pepper When the beans are half way done add diced tomatoes Near the end add whatever hot sauce you like, something with GOOD flavor Mushrooms can be added if you like |
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Uber Eggs. It's a dish I made up recently. It basically encases all that is man. Get a tin of spam and cube it into half inch pieces. Get like 5-6 slim jims and take the casing off and chop into half inch pieces. Get 2-3 eggs and whip them up in a bowl. Pour in an ounce of whiskey. Add spam and slim jims and mix them up. Fry in pan with a half stick of butter like an omelet. |
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Ingredients: 4-6 zucchinis and yellow squashes 1/2 bulb of crushed garlic Soy sauce Diced hot red peppers 2 eggs, beaten Butter Toasted sesame seed oil Cut the zucchini and squash however you like it - slices, spears, cubes - and cook under medium-low heat in a few tablespoons of sesame seed oil and a tablespoon or so of butter. When the squash/zucchini is beginning to soften, add the crushed garlic, peppers, soy sauce and beaten eggs and cook for about five more minutes, until the squash/zucchini is cooked to your liking. Let cool and eat! Also, I like making guacamole. I skin/pit about six avacados and put them in a container, add some garlic, lemon juice and salt, mash it with a potato masher (I like chunks of avacados), and then add some diced tomatoes and onioin and mix it in. |
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This one is easy and hardy: Skillet Lasagna Meatloaf mix is a combination of ground beef, pork, and veal, sold pre-packaged in many supermarkets. If it's unavailable, use ground beef. Use a 12-inch nonstick skillet with a tight-fitting lid for this recipe. Serves 4 to 6 1 (28-ounce) can diced tomatoes Water 1 tablespoon olive oil 1 medium onion , minced Table salt 3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon) 1/8 teaspoon red pepper flakes 1 pound meatloaf mix 10 curly-edged lasagna noodles , broken into 2-inch lengths 1 can (8 ounces) tomato sauce 1/2 cup grated Parmesan cheese plus 2 additional tablespoons Ground black pepper 1 cup ricotta cheese 3 tablespoons chopped fresh basil 1. Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart. 2. Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes. 3. Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes. 4. Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan. Serve. |
No kidding. May I humbly recommend to the OP that you sign up for some one-off cooking classes at Sur La Table, if you have one near you. (Find the schedule of classes online.) It's fun, the way taking a shooting lesson or a golf lesson is fun. It's a great "date" activity for couples, whether you are married or not -- better than taking her bowling or something. Most of the people in the class are women, so if you are a single man, you will probably be the only man in a room full of women, ranging from wrinkly grandmas to "fine young foxes with their large American breasts." And watch Good Eats. Alton is Da Man! |
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I got this a while ago: Spaghetti Sauce 4 lbs. ground chuck 2 lg.cans tomato sauce (30 oz total I think..appx.) 4 sm cans tomato paste (24 oz total) 3 med onions finely chopped..yes, and you can't tell they are in it 2 teaspoons salt 2 Tablespoons black pepper ( can only put one) 2 teaspoons garlic powder 2 teaspoons vineger..yes..the apple cider kind..light brown, not white 4 teaspoons chili powder 4 bay leaves 1/2 cup sugar Yes, this is more a family-sized recepie. Leftover sauce can be frozen or stuck in the fridge; it keeps well. Reheated, it's even better than when fresh, I think. I throw the onions and a little butter (tiny sliver) into the big pot first, let them cook a bit, then toss in the meat...and work that until the meat is cooked. Then I throw in the rest. I don't think it needs the sugar, but it comes out good with it in. One thing is, for me, it's a little bland. A teaspoon or two of crushed red pepper flakes, or a tablespoon or two of tobasco, would go a looong way to spicing up this sauce. You may wish to leave that to each individual, though. When the sauce is cooked to your comfort (I let it go for like 30 minutes, low simmer, it works real well), use it as you would any spagetti or pasta sauce. Great on ziti, spagetti, tortellini, ravioli, what have you. Be forwarned - don't pile it on if you've never had it before! It'll fill you up faster than you can imagine. |
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I'm not a guy but I have lots of recipes. One recipe I got from my Dad, he got from his Dad and now my husbad loves is what we just call Kielbasa- Slice up some potatos like chips, whatever potatos you like, sometimes I peel em sometimes I don't. About 6+ medium potatos 2 packages kielbasa, slice up into bite size pieces green pepper, chopped onion, chopped garlic, chopped 2 cans of corn, or frozen corn Seasonings are optional Butter or Olive Oil Now just layer it all in a casserole dish, I usually go potatos, seasonings (Salt, pepper and a mix of oregano, basil, etc) garlic, onions & peppers, kielbasa and then the corn over the top. I usually do at least two layers. The I usually drizzle some Olive Oil over it just a lil bit to get the juices going, or butter if you want. Then I cover it with tin foil or if your casserole dish has a cover, back on 350-375 for about 30-40 mins, just check til potatos are done, I usually take the cover off a few minutes before so it can crisp on the top. It's a family fav. It's even better left over too! |
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My favorite recipe is "six minutes on high." For Christmas company last year, I made a variation on Eggs Benedict, but instead of an English muffin, I used potato pancakes (latkes). From bottom up: latke, tomato slice, sliver of corned beef, poached egg, Hollandaise, paprika garnish. I call it Egg McLatke. I have a french toast recipe that starts with a pint of melted Dreyers vanilla bean ice cream and 5 egg yolks. Keep the defibrillator handy. I like Spanish recipes: tortilla de Espana, ensaladilla Rusa, gambas al ajillo, paella. (I make the paella with a paellera on the grill, not in the oven.) Speaking of the grill, I like to make pizza on the grill. Easy, entertaining for company. Mix up the dough, put it on the grill. Set out toppings for people to build their own, sauce, mozarella, pepperoni, sausage, peppers, whatever.... Somebody gave us some Harry & David pears for Christmas, so last week I made a pear and dried cherry pie. Making French (I mean "Freedom") onion soup tomorrow. Making Roscon de Reyes on Sunday (traditional for Spanish holiday January 6). Et cetera.... |
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Z's Easy Jambalaya 1 box Zatarians Yellow Rice 1 box Zatarians Jambalaya Rice 1 Smithfield Smoked Sausage (it's pre-cooked, "U-shaped") 1 Green Bell Pepper 1 Red Bell Pepper 1 large Sweet Onion Prepare both boxes of Zatarians Rice together in large pot. Follow instuctions on box, it takes 25 minutes simmering on low, and then remove from heat for 5 minutes to thicken. Prep the Sausage by slicing in thin pieces about 1/8" wide. Dice up both Bell Peppers. I prefer 1/2"x 1/2" pieces. Dice up Onion. I prefer 1/2"x 1/2" pieces. When approx 15 minutes left on rice, add Sausage, Peppers and Onion to large frying pan on Med-High heat. DO NOT grease or butter the pan, as water from peppers and onions is all you need. Season with a bit of Ground Pepper, Garlic and Cayenne Pepper. Frequently stir. After rice has been removed from heat for approx 5 minutes, add sausage/veggies to rice. ENJOY! Simple, Quick, Tastes Great. Try my recipe first, then alter a bit with different seasonings, veggies, meats, etc. The last 10 times or so I made this recipe, I added SHRIMP to the recipe and it was GREAT! Now it's a must. I always keep these few ingredients on hand to make in a Jiffy, but one time I didn't have the Sausage, so I diced some chicken and used that instead. It was good. NOTE: If you use uncooked meat, like the chicken, you need to cook it seperately and thoroughly before adding to veggies and rice. Let me know how you like it? -Mike Z |
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I have another I think you guys would like it's a spaghetti bake. I used Penne this last time and it was better than using spaghetti noodles. 1lb of ground beef green pepper onion 1 package of pasta 1 can of cream of mushroom 1 can of mushrooms and stems 1 can of diced tomatos 2 cups of cheddar 1/2 cup of parmesan Cook your pasta, don't over cook it cause you will be baking this. While pasta is cook brown your burger, with the onion and pepper. Add your can of diced tomatos and mushrooms, let simmer a while. You can add some seasonings if you want, oregano, basil whatever. Then when it's done, layer half your pasta in your casserole dish then top with half the beef mixture, layer cheddar cheese. Last time I add some mozzerella with the cheddar! Then another layer of pasta and beef and cheddar and then top with the parmesan. Bake at 350 for about 30 mins. Really good! And a good leftover too! |
I love Latkes. I think I'm gonna make some, I haven't had them in awhile. Yummmoooo! For those who don't know, they're potato pancakes that taste like hash-browns. Old time Jewish recipe. Some people put applesauce on them, it's really good. |
I'm gonna try this, I'll try anything with potatos, green peppers, and onions. Sounds good. |
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OK, this is pure bachelor food, not for company, definitely not for wimmenz: Ingredients: rice, tomato sauce, butter, egg, banana. Cook some white rice (instant is fine). In a non-stick skillet, warm up some canned tomato sauce. Don't need a whole can; just enough to cover the rice. Don't heat it too much; it wants to splatter all over the place. Pour the tomato sauce over the rice. Rinse out the skillet, and wipe it semi-clean with a paper towel. Put some butter in the skillet, Slice a banana lengthwise. Fry the banana halves, and an egg (over easy) in the butter. Rice, with tomato sauce, topped with a fried egg and a fried banana. Sounds gross. Tastes fanfrickintastic. Try it at least once, just to say you did. |
Cool. Trust me it's very good. And it's the type of dish you can try new things with and do whatever you want. I have been making it for about 7 years and I change it up a lot, I didn't always use garlic, I use different seasonings sometimes, it's an easy dish!! Let me know if you like it! |
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This is a good burger recipe I got off the web. All American Burgers 1 1/2 pounds ground beef 1/4 cup onion, chopped 1 teaspoon salt 1 teaspoon Worcestershire Sauce 1/4 teaspoon pepper 6 hamburger buns 1 tomato, sliced 1/2 pound lettuce Preheat barbecue grill. In a large bowl mix together ground beef, chopped onion, salt, worcestershire sauce, and pepper. Shape into patties, each about 3/4'' thick. Grill 4'' from the heat, turning once, until done, about 10 to 15 minutes. Serve with hamburger buns, sliced tomato, lettuce, or other condiments of your choice. |
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1)Chase animal. 2)Hit it with a stick or rock. 3)Enjoy!  Do you like kraut? Pork loin/roast/backribs -whatever strikes your fancy- brown in a heavy pot with just a little oil 1 large onion - quarter or sixth or thick slices - whatever you like 2 green apples - cut into sixths couple cloves of garlic a couple of tablespoons of caraway seed 1 beer sauerkraut (enough to cover the meat) I like to kind of layer everything in the heavy pot (drain off some fat, but leave the brown bits in the bottom) - kraut, seeds, meat, garlic, apples and onions, kraut, seeds... etc. Ribs takes a few layers, a loin is only one layer. final layer should be kraut. Add the beer and some of the liquid from the kraut (reserve some to kep everything moist during cooking, if necessary. Last thing - drizzle a couple of tablespoons of clover honey over the whole thing before you bake it. It doesn't make it sweet, it just balances out the kraut very well. Cooking time varies by your meat selection. Bake it at medium heat for at least a couple of hours to let everything meld together, or until the meat is cooked. Could use a crok pot, too I guess. I have also done this with sausages, or added sausage to the pork. I don't really measure anything, vary quantites of ingredients as you like. It is really pretty foolproof, just cook it long enough! Very simple, but it makes some good food. This and homemade mash potatos is the cat's ass. |
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My fiance's favorite dish and what I cooked for her the night I proposed: Beef Fillet Medallions for one (double recipe for a couple): 8-10oz fillet cut in two for 2 4-5oz medallions Pint and a quarter of heavy whipping cream Worcestershire sauce 1 sweet onion cut into thin strips 1 green bell pepper cut into thin strips 1 red bell pepper cut into thin strips 1 clove minced garlic Cracked black pepper Sea salt White wine (not necessary, but adds a bit of flavor) 2 14" sautee pans Over medium heat add heavy cream, onion, 1/4 bottle of worcestershire sauce, peppers, Tblspoon of cracked blac pepper (or to taste). Bring to simmer stirring occasionally. In other pan coat bottom with extra virgin olive oil and add minced garlic. Bring to medium heat. You want to cook the garlic without burning it. When garlic and oil have simmered for ~1min. add your fillets. You want a good sear on both sides of the fillet. Back to sauce: As your sauce is simmering, check your onions and peppers to see that they are cooking. You may deglaze (when a film appears on top) your sauce with white wine if you wish, but not too much--you're looking for a medium gravy-like consistency. Finish the seared medallions in the cream sauce cooking them to your preferred temp. Be sure to keep a close eye on the sauce to prevent scorching. For presentation, shingle the medallions in the middle of your plate. Select onion and pepper strips from sauce, placing them on top of the medallions. Ladle or pour cream sauce over the top. The above dish is complimented nicely with a potato side (mashed work well). |
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Great as a side dish with ham: Sweet Potatoes with Crumb Topping 6 sweet potatoes ½ cup water ¾ cup sugar ½ tsp salt 3 tbsp butter or margarine 2 eggs ½ cup milk 1 teaspoon vanilla Topping: 1 cup brown sugar 1/3 cup flour 3 tbsp butter or margarine 1 cup pecans, chopped Cut potatoes into 2-inch pieces and place in slow cooker. Add water, sugar, salt and butter. Cover and cook on low 6 to 8 hours (plan on 8) until potatoes are soft. Preheat oven to 350 degrees. Remove potatoes from slow cooker to a 9” x 9” casserole dish sprayed with nonstick spray. Beat eggs, milk, and vanilla together and pour over potatoes. For the topping, use a fork or pastry blender to cut margarine into sugar and flour. Stir in nuts and spread evenly over potatoes. Bake at 350 degrees for 35-40 minutes. And for family get-togethers (just smoked some last night for today!  ):Smoked Salmon Brine: 1/3 cup sugar ¼ cup non-iodized salt 2 cups soy sauce (use LaChoy or Flavorite, Kikkoman is too salty) 1 cup water ½ tsp onion powder ½ tsp garlic powder ½ tsp pepper ½ tsp Tabasco sauce 1 cup dry white wine (I use sauvignon blanc) Mix brine ingredients together. Pour into a non-reactive dish and add the salmon. Refrigerate for 8 hours or more (I’ve gone as much as 20 hours). Bring the fish out of the brine, rinse with cold water, and pat dry. Important step: Allow to air dry on racks for 1-2 hours, until it gets a glossy look. Place fish in smoker, and keep the smoke going for at least 3 hours. I use a thermometer until the fish is at 140 degrees. This might take only an hour, but I’ll keep the smoke going nice and light for another 2 hours, and keep the temperature of the smoker down so it doesn’t keep cooking the fish. |