THE CULINARY ZONE, recipes welcome

[Jeff-in-PA]

Re: THE CULINARY ZONE, recipes welcome

Here's one that's double good. Both my wife and I enjoy Fat Head Peppers which are peppers stuffed with provolone cheese and either prosciutto[meat lovers] or sun dried tomatoes[veggie lovers] ( sometimes called "shooters" ). When the peppers are done, you have this great mixture of olive oil and spices. We marinate chicken in the juice for a few hours, bake and it's fantastic. The flavoring carries over if it's used for chicken salad too.

 

[Jeff-in-PA]

Re: THE CULINARY ZONE, recipes welcome

Beef Vegetable Soup

The night before, cook a chuck roast in the crock pot, seasoned to your liking. ( we used a 4 lb chuck roast for the three pots Mary made ) We had it timed so the chuck roast was done when it was time to add it at the end.

Instead of water, she uses broth she saved ( froze ) from the chuck roasts we cooked in the crockpot. Since we cook that with onions and plenty of garlic, it's already well seasoned.

For each pot you use, add one meaty soup bone.

Add your favorite vegetables. We add corn, green beans, peas, lima beans, potatoes, celery, carrots and also some crushed canned tomatoes. Also add your favorite seasonings. We add sea salt and fresh ground pepper since the broth is well seasoned.

The pots are filled almost to the top.


Simmer the above ingredients for 3 to 4 hours until the meat falls off the soup bone. ( -for the first time "soupers"- the meat turns brown and comes off or pulls away from the bone when it's done )

Pull the soup bones out ( and after you can handle them ) pull/cut the rest of the meat off the bone.

Add the meat cut from the bones and the crock pot meat to the pots. Also add tomato juice.

Simmer for another couple of hours.

Divide soup into your favorite sized containers and let cool down before placing in the freezer. ( or the warmth will defrost the other items )



Enjoy
Jeff

 

[Jeff-in-PA]

Re: THE CULINARY ZONE, recipes welcome

One of my favorite meals is oyster stew We picked up a dozen shucked oysters at the store and had them for dinner tonight.


Start by placing the oysters and juice in a pan.


Additional items needed are Half & Half, 3 tbsp butter, OTC crackers ( Trenton Oyster Crackers), salt, pepper and some paprika.



Heat the oysters until the edges curl but be careful not to overcook them. Also add the three tablespoons of butter, a little salt and fresh ground pepper.



Now add the half & half and heat it back up. It's very important NOT TO BOIL the milk broth or it will seperate/ curdle


Here's the oyster stew with crushed OTC's and topped with Hungarian Hot Paprika


Jeff

 

[HVAC Cruiser]

Re: THE CULINARY ZONE, recipes welcome

Recipe Request
Ok, this might be 2nd nature and basic for some But being from Ny has its down side. I love my chicken fried steak, I also make Chicken fried Venison. I'm ashamed to say my country gravy is out of a packet
Anyone have a good recipe for gravy, the way I do the steak is pretty basic, egg/milk salt pepper mix = dip - dip/coat with self rising flower then into the frying pan of hot oil .

I have never been able to make it like I used to have back in the Carolina, please anyone have a good southern recipe ?

 

[CheapboatKev]

Re: THE CULINARY ZONE, recipes welcome

Easy, simple and tasty Bacon Wrapped Chicken Breasts.

cooking bacon wrapped chicken boobs.
Need chicken bacon salt pepper garlic powder, maybe mcormicks montreal chkn spice
lay bacon on drainable pan or wire rack
roll your chicken, season to taste and pop in the oven preheated to 350
After 30-40 minutes, remove, brush your fav BBQ sauce and put back in oven for 10-15 mins till sauce is glazed..

 

[LadyFish]

Re: THE CULINARY ZONE, recipes welcome

Chicken Fried Steak Gravy

Remove all but 2-3 tablespoons of the fat/oil from pan you fried your steaks in. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in enough milk for the consistency you desire. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 teaspoon pepper.​

 

[tashasdaddy]

Re: THE CULINARY ZONE, recipes welcome

i like to add a couple of dashes of onion,garlic power, and lowery's season salt. occasionally some times a little soul seasoning (it gets hot quickly).

if you like soul food, soul seasoning is a must to have.

 

[salty87]

Re: THE CULINARY ZONE, recipes welcome

anyone use cameron's stove top smoker?

they work great. can use it stove top, on the grill, on a campfire, in the oven...
they're great for small batches like smoking a few pieces of chicken for smoked chicken enchiladas or a couple of steaks, rack of ribs, veggies. you can smoke bigger things by making a tent out of foil instead of using the lid that comes with it.

lots of restaurants use them and you'll even notice them on iron chef america from time to time. they don't replace a real smoker but you can smoke a rack of baby backs and finish them under the broiler in about an hour....alot easier and quicker than the big smoker. throw it in the dishwasher and you're done.

 

[aspeck]

Re: THE CULINARY ZONE, recipes welcome

Baked Taco Chicken Breast
　
1 cup dry bread crumbs (or Cheezit, Cheese Nips or Townhouse cracker crumbs)
1 package (1 oz) taco seasoning
A dash of salt
1 cup mayonnaise
6 boneless skinless chicken breast

1) Preheat oven to 425 (between 4 and 5)
2) In a small bowl, mix the taco seasoning, dry crumbs, and dash of salt
3) Coat chicken with a light coating of mayonnaise
4) Arrange chicken on baking sheet and 20 minutes or until chicken is crisp and cooked through out.

 

[aspeck]

Re: THE CULINARY ZONE, recipes welcome

BISCOTTIS

ANISE BISCOTTI
Combine in large bowl:
1 3/4 C Flour
3/4 C sugar
1Tbs Anise seed (crushed)
1tsp baking powder
? tsp lemon rind
Add to the flour mixture:
2Tbs butter, melted
Stir in until well blended:
1 ? Tbsp water
1 ? Tbsp lemon juice
2 eggs
Turn out onto floured surface. Knead 8 times. Shape into 16" log. Place on lightly greased cookie sheet. Flatten to 1" thick. Bake 350 degrees for 30 minutes. Cool 10 minutes. Cut diagonally ?" thick and place cut side up on baking sheet. Bake 10 minutes. Turn over and bake 10 minutes more. Cool on wire rack.. Yield: 24
　
CRANBERRY - ALMOND BISCOTTI
Place in hot water for 10 minutes then drain:
1 C dried cranberries
Whisk to blend:
2 eggs
3/4 C sugar
? C oil
2 Tbs orange zest
1 1/4 tsp baking powder
1 tsp cinnamon
1 tsp vanilla
? tsp almond extract
1/4 tsp salt
Add along with the cranberries then knead 20 times:
2C flour
1 C almonds, blanched slivers
Divide in half. Form each into a log 2" in diameter. Transfer onto ungreased cookie sheet. Sprinkle with sugar. Bake until golden (30 minutes) at 350 degrees. Cool 10 minutes. Cut at a diagonal ?" thick. Bake another 20 minutes. Will keep at room temp. airtight for 3 weeks. HA!

 

[aspeck]

Re: THE CULINARY ZONE, recipes welcome

COLE SLAW​

1 pkg. slaw mix
Red cabbage cut up (as much as desired)
2 ? 3 carrots, grated
1 medium red onion, finely chopped
1 green pepper, finely chopped
Blend together:
1 c. salad dressing (I use Miracle Whip)
1/3 c. sugar
1 t. Montreal Steak Seasoning
1 t. celery seeds
? t. garlic powder
2 T. apple cider vinegar
I prepare the salad ahead of time and add the dressing mixture just before serving

 

[aspeck]

Re: THE CULINARY ZONE, recipes welcome

BOOM'S BRINE: ULTIMATE BRINE FOR TURKEY (or any other poultry)

1 1/2 cups, Kosher salt** **See notes below regarding amount of salt and types of salt
1 1/4 cups, brown sugar
10 whole cloves
3 teaspoons, black peppercorns
1 1/2 gallons (6 quarts) apple juice or cider (non-alcoholic)
The peel from one orange or one tangerine (colored part only - not white pith)
Optional: 3 teaspoons, dried thyme and or
3 teaspoons, dried sage

Combine all ingredients in a non-reactive pot, bring mixture to a boil, lower heat and simmer for 15-20 minutes (partly covered). Allow brine to cool completely. Rinse turkey under cool running water, inside and out (remove giblets from body cavity). Pat turkey dry with paper towels, then immerse turkey in cooled brine.

*Turkey should be completely submerged in liquid (place a plate on top of the bird if necessary to keep it covered with the liquid). Cover the pot and refrigerate for 8-10 hours or up to 24 hours. Remove turkey, rinse, pat dry, and roast as usual.

*Be sure the container used for brining turkey is non-reactive: use enamel, glass or crockery or stainless steel - never cast iron or aluminum. The pot should be just large enough to contain the turkey (so the brine will be sufficient to cover the bird).

** NOTE REGARDING THE AMOUNT OF SALT IN BRINE: A milder brine may be made, which may have a less flavorful result ? but if salt is a concern (the entire turkey will absorb only 10-15% of the brine) the amount of salt may be reduced. For the desired chemical effect to take place, however, the proportions cannot be less than 2/3 to 1 cup of salt per gallon (4 quarts) of water or other liquid.

**TYPES OF SALT:
Kosher salt is the ONLY type of salt to be used in making brine (it is sweeter and more pure than ordinary table salt).
Kosher salt is available in two varieties. The most common is flaked salt (example: Morton Kosher Salt) which has been pressed into flakes by rollers.
The other type is a four-sided crystal (example: Diamond Crystal Kosher Salt). The crystal-shaped salt measures differently because of its shape.
Use about 25% (one quarter) MORE crystal salt than flaked salt when measuring for brine or other recipes.
The formula is: 1 tablespoon of regular table salt is equivalent to 1 ? tablespoons flaked kosher salt, or 2 tablespoons, diamond crystal kosher salt.

 

[ezmobee]

Re: THE CULINARY ZONE, recipes welcome

I bought a Weber charcoal grill a couple years ago and registered it for the warranty. Ever since then I get a grilling recipe from them every week in my email and some of them have been awesome. This is one of our favorites. It's a bit of work but makes a ton of burger and you can freeze some of them for later. I was hoping to just be able to post a link but the link didn't work so I guess I have to copy/paste from my email.


Turkey Burgers with Scallions and Mushrooms

Prep time: 25 minutes
Chilling time: 2 to 3 hours
Grilling time: 10 to 14 minutes

8 ounces fresh shiitake mushrooms
2 tablespoons thinly sliced garlic
1/4 cup olive oil, plus a little more for grilling the patties
1 tablespoon finely chopped fresh ginger
1 cup thinly sliced scallions
1-1/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2-1/2 pounds ground turkey (93% lean)
1 tablespoon minced fresh thyme
1 tablespoon soy sauce
2 teaspoons dark sesame oil
2 teaspoons dry mustard powder
8 sesame seed buns
Dijon mustard, optional
Tabasco? sauce, optional

1. Wipe the mushrooms with a damp paper towel. Twist out the stems from the caps and discard. Cut the mushrooms into 1/4-inch dice.

2. In a skillet large enough to hold the mushrooms in a single layer, heat the garlic in the oil over medium heat. When the garlic starts to sizzle, swirl it for even cooking until it starts to turn golden, about 3 minutes. Add the ginger and the scallions and continue to cook until the scallions start to wilt, about 1 minute. With a slotted spoon, move the ingredients to a baking sheet, keeping as much of the fragrant oil as possible in the pan. Add the mushrooms in an even layer to the pan and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Increase the heat to medium and cook until caramelized, 6 to 8 minutes, stirring occasionally. Transfer the mushrooms to the baking sheet, spreading them out to cool.

3. In a large bowl gently mix the turkey, cooked vegetables, thyme, soy sauce, sesame oil, mustard powder, the remaining 3/4 teaspoon salt and remaining 1/4 teaspoon pepper. Divide the turkey mixture into 8 portions, about 6 ounces each. Gently shape into patties about 4 inches in diameter and 3/4 inch thick. Cover and refrigerate for 2 to 3 hours.

4. If you are using a charcoal grill, fill a Weber? RapidFire? chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-half of the charcoal grate. Put the cooking grate in place, close the lid, and preheat the grill to high heat. Keep all the vents open.

If you are using a gas grill, preheat your grill on high until it reaches 500?F.

5. Lightly coat the burgers on both sides with olive oil. Brush the cooking grate(s) clean. Grill the patties over direct high heat (450?F to 550?F), with the lid closed as much as possible, until well browned on both sides, 6 to 8 minutes, turning once when the patties release easily from the grate and swapping their positions as needed for even cooking. Move the patties over indirect high heat and cook until the internal temperature reaches 165?F, 4 to 6 minutes, swapping their positions as needed for even cooking.

6. Grill the buns, cut sides down, over direct heat, with the lid open, until lightly toasted, 20 to 30 seconds. Serve warm with mustard and Tabasco? sauce, if desired.

Makes 8 servings

 

[ezmobee]

Re: THE CULINARY ZONE, recipes welcome

This is another of those Weber recipes. We love this one and have it about every other week.


Smoky Steak Hoagies with Pickled Peppers

Prep time: 10 minutes
Grilling time: 6 to 8 minutes

Sauce
1 cup tomato sauce
2 tablespoons dark brown sugar
2 tablespoons cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon Weber? Grill Creations? Mesquite Seasoning

1 flank steak, 1-1/4 to 1-1/2 pounds and
about 3/4 inch thick
Olive oil
4 teaspoons Weber? Grill Creations? Mesquite Seasoning
4 large French rolls, split open
8 pickled pepperoncini, drained and thinly sliced

1. In a medium saucepan mix the sauce ingredients. Bring to a simmer over medium heat and cook for about 1 minute, stirring occasionally.

2. Lightly coat the steak on both sides with oil. Evenly coat with the seasoning, pressing the spices into the meat. Allow the steak to sit at room temperature for 20 to 30 minutes before grilling.

3. Grill the steak over direct high heat (450?F to 550?F), with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once. Remove the steak from the grill and let rest on a cutting board for 3 to 5 minutes. Cut the steak across the grain into thin strips.

4. Grill the rolls, cut sides down, over direct high heat until toasted, 10 to 20 seconds. Pile the meat in the rolls. Spoon some sauce on top. Garnish with pickled pepperoncini. Serve right away.

Makes 4 servings

 

[HVAC Cruiser]

Re: THE CULINARY ZONE, recipes welcome

Thanks for the gravy recipe I'm gonna use it thursday, and get away from the packet lol

 

[LadyFish]

Re: THE CULINARY ZONE, recipes welcome

HVAC, use enough salt and pepper otherwise it will be bland. A little garlic powder or onion powder would be good like TD said. Not sure about the soul seasonin, I am not familiar with it.

This is just milk gravy. If you were to make sausage, biscuits and gravy for breakfast, you'd use this method.

If you replace the left over oil with butter in the pan first you would have what we cooks refer to B?chamel sauce. This basic cream gravy, sauce can be used for many things in many different ways.

You don't need no stinking packet.

Art, thank you for the Biscotti recipes YUM!

ezombee, YUM, YUM and YUM!

 

[rbh]

Re: THE CULINARY ZONE, recipes welcome

French onion soup-
I should have taken pictures of the finished product, but it went really really fast
4 yellow onions, just smaller than soft balls, cut into slices 1/2 wide.
put 4 tbl spoons of butter and a shot of olive oil in a big pot, put burner to med + -, (dont burn the butter) dump in onions (Very Very small pinch of tyme And a clove of garlic if you like it) and cook till they are a nice brown colour (45 min) "most important" dont burn.
once brown add 750 ML of chicken stock, two tsp cooking sherry, dash mustard powder, "stir" and add salt (chicken in a mugs better) to your tastse, let cook for awhile.
Go find heavy/ thick ceramic bowls as these will be going in the oven. pre heat oven to 425 degrees place bowls on metal pan, scoop 1 big laddel full of the soup into the bowl, put a piece of french bread or croutons into soup cover with the italian 4 cheese in a bag.
cook till cheese has melted and has those great brown cooked spots.
"BEWARE Its hot" use kitchen gloves.
enjoy

 

[NBE]

Re: THE CULINARY ZONE, recipes welcome

I know this might not fit the definition of a recipe but here is a suggestion that probably many of you might think is strange. I got it off of another site that I know some of you frequent from time to time so some of you may have seen this already.

Add 1/4 cup of brown sugar (I use dark brown) to every pound of ground meat when doing hamburgers, whether BBQ (which I think is the best) or frying or whatever. Just mix it in with other seasonings that you may want to use, form your patties, cook and enjoy one of the best burgers ever. At least it'll be different.

I know it sounds strange but I think you'll like it. I've never had a bad comment about using it once people taste it although I have gotten many strange looks when I tell them why it tastes so good.

 

[rbh]

Re: THE CULINARY ZONE, recipes welcome

Thanks for the brown sugar addition to the ground beef, that fall's in line with my dad years ago adding BBQ sauce into the ground beef before he made the patties. mmmmmmmm

 

[ezbtr]

Re: THE CULINARY ZONE, recipes welcome

Thanks for the brown sugar addition to the ground beef, that fall's in line with my dad years ago adding BBQ sauce into the ground beef before he made the patties. mmmmmmmm

I used to do that! For the last couple years, frozen have been used, wonder whats cheaper?