ravinpunk
Bluelighter
DarthMom said:
Horseradish mashers ftw!
At work right now we're doing corn, bacon & rock shrimp mashers with opakapaka. It's awesome.
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The Recipe Thread!
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Horseradish mashers ftw!
At work right now we're doing corn, bacon & rock shrimp mashers with opakapaka. It's awesome.
DarthMom
Bluelighter
yeah, i am on a horsey kick, i wanna put it in everything! :D
Mariposa
Bluelight Crew
DarthMom - Would you please share your meatloaf recipe?
My guy adores it. If I can adapt it to leave out pork and sub any ketchup (worst shit EVER) for BBQ or teriyaki sauce, I'll send you a picture of my boobs*.
*perhaps
My guy adores it. If I can adapt it to leave out pork and sub any ketchup (worst shit EVER) for BBQ or teriyaki sauce, I'll send you a picture of my boobs*.
*perhaps
i posted an all beef meatlof awhile ago.
you can just use all bbq sauce, instead of bbq sauce and ketchup. and if you like onions, use chopped onions instead of an onion soup packet (my BF hates chunks of anything in his food). and sometimes i will change it up and use cornflake crumbs instead of bread crumbs.
you can just use all bbq sauce, instead of bbq sauce and ketchup. and if you like onions, use chopped onions instead of an onion soup packet (my BF hates chunks of anything in his food). and sometimes i will change it up and use cornflake crumbs instead of bread crumbs.
DarthMom
Bluelighter
you know, you really can't taste the ketchuppy taste, it is for moisture, but all bbq sauce makes it too tangy, IMO....i would try it even if you don't like it.
few tips, cook the onions first, they don't get soft enough in the meatloaf.
drain the meatloaf halfway through so it isn't greasy, or use a tin pan with holes in it, on a rack. and use half ground turkey, since you don't like pork...i think it makes the taste a little better, and isn't as greasy.
hmm, aside from that it is pretty easy. the only problem with meatloaf is getting it to not be crumbly. and if you don't use too much moisture that solves that easily. and i pack it realllly nice and tight. it makes such great sammiches the next day! yummy!
hey you should call GLs mummy and get her recipe!
ok, bring on the bewbz :D
one more thing, a nice coating, in the last 20 minutes or so....mix up some bbq, with lemon juice and brown sugar.
did you know there are people who put shredded carrots in their meatloaf. what kind of crap is that. ??
few tips, cook the onions first, they don't get soft enough in the meatloaf.
drain the meatloaf halfway through so it isn't greasy, or use a tin pan with holes in it, on a rack. and use half ground turkey, since you don't like pork...i think it makes the taste a little better, and isn't as greasy.
hmm, aside from that it is pretty easy. the only problem with meatloaf is getting it to not be crumbly. and if you don't use too much moisture that solves that easily. and i pack it realllly nice and tight. it makes such great sammiches the next day! yummy!
hey you should call GLs mummy and get her recipe!
ok, bring on the bewbz :D
one more thing, a nice coating, in the last 20 minutes or so....mix up some bbq, with lemon juice and brown sugar.
did you know there are people who put shredded carrots in their meatloaf. what kind of crap is that. ??
ebola?
Bluelight Crew
I should perhaps put up my vegan pizza recipe, although the dough and sauce are premade, so it might not be worth it. 
ebola
ebola
beef brisket
2.5 pounds beef brisket
1 can/bottle of guinness
1/2 cup ketchup
1 chopped onion
some herbs for seasoning (i just use what i happen to have on hand)
mix the beer, ketchup, onion and seasoning. add the beef.
you can either bake it at 300F for about 6 hours or let it sit in a crock pot on high for a little longer. when done, slice into strips and keep warm until serving.
2.5 pounds beef brisket
1 can/bottle of guinness
1/2 cup ketchup
1 chopped onion
some herbs for seasoning (i just use what i happen to have on hand)
mix the beer, ketchup, onion and seasoning. add the beef.
you can either bake it at 300F for about 6 hours or let it sit in a crock pot on high for a little longer. when done, slice into strips and keep warm until serving.
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Mariposa
Bluelight Crew
From www.kraftfoods.com, of all places. Hence the shameless plugs. I used fresh spinach that I boiled for about 10 minutes. I did not use Kraft cheese
The texture of this was absolutely amazing, and it was so easy to make.
A NON-MICROWAVED SPINACH DIP RECIPE!
It made me happy!
The texture of this was absolutely amazing, and it was so easy to make.
A NON-MICROWAVED SPINACH DIP RECIPE!
It made me happy!
A very simple side....
2 cups frozen corn
2 cups frozen peas
5 tablespoons of balsamic vinegar
1 tablespoon chopped garlic
1 teaspoon of sugar (I use raw sugar)
1/2 teaspoon of powdered ginger (or a healthy pinch of crystallized)
1/2 teaspoon of dry dill weed
Bring the frozen corn and peas to room temperature and mix. Add the vinegar, garlic, dill, and ginger and then toss. Remove to the freezer for fifteen minutes and then lightly toss in the sugar. Serve as a side or as standalone salad. Finely chopped dried chorizo makes an excellent accompaniment if serving by itself.
Enjoy.
2 cups frozen corn
2 cups frozen peas
5 tablespoons of balsamic vinegar
1 tablespoon chopped garlic
1 teaspoon of sugar (I use raw sugar)
1/2 teaspoon of powdered ginger (or a healthy pinch of crystallized)
1/2 teaspoon of dry dill weed
Bring the frozen corn and peas to room temperature and mix. Add the vinegar, garlic, dill, and ginger and then toss. Remove to the freezer for fifteen minutes and then lightly toss in the sugar. Serve as a side or as standalone salad. Finely chopped dried chorizo makes an excellent accompaniment if serving by itself.
Enjoy.
Mariposa
Bluelight Crew
*bump*
We can't let the culinary goodness get to the second page!
We can't let the culinary goodness get to the second page!
Beagle
Bluelighter
What do you people do to help out your steak?
I grilled some on my forman grill for the first time last night and it came out pretty good. All I did was season it with some "Steak & Chop" seasoning this morning, let it sit inthe fridge, and grilled it when i got home from work.
Any other suggestions?
I grilled some on my forman grill for the first time last night and it came out pretty good. All I did was season it with some "Steak & Chop" seasoning this morning, let it sit inthe fridge, and grilled it when i got home from work.
Any other suggestions?
Mariposa
Bluelight Crew
^Marinate it in a mix of 2/3 cup balsamic vinegar, 1/3 cup extra virgin olive oil, a dash of Worcestershire sauce, a small dab dijon mustard, kosher salt and cracked black pepper.
You WILL thank me for that one.
I never got good results out of the Foreman except for paninis. I found it dried the meat out... and ended up giving it away. You have to marinate the shit out of everything with it. I much prefer an open flame or even pan-sauteing it!
For teh vegans - this marinade works just as well with portabello mushroom caps (vegetarians can sprinkle with cheese), zucchini, asparagus... probably also artichokes, though I haven't tried that one.
This week's projects are designing a good, firm recipe I can write down for the BL cookbook for red beans and rice. I'm also looking for an asparagus risotto, as it's about to be asparagus season.
You WILL thank me for that one.
I never got good results out of the Foreman except for paninis. I found it dried the meat out... and ended up giving it away. You have to marinate the shit out of everything with it. I much prefer an open flame or even pan-sauteing it!
For teh vegans - this marinade works just as well with portabello mushroom caps (vegetarians can sprinkle with cheese), zucchini, asparagus... probably also artichokes, though I haven't tried that one.
This week's projects are designing a good, firm recipe I can write down for the BL cookbook for red beans and rice. I'm also looking for an asparagus risotto, as it's about to be asparagus season.
Beagle
Bluelighter
I use the forman cause it's quick and easy... you're right though, it does dry out the meat, which is what it's supposed to sorta do right? drain the fat?
Mariposa
Bluelight Crew
^That's part of it. But if you are cooking a naturally low-fat cut of meat (example: a thinly sliced chicken breast for a sandwich) it will end up dry. I wouldn't chance an expensive, or bone-in, steak on one.
Draining the fat is more an issue for cleaning the damn thing than anything else. It's no different from a standard drip pan, which is usually internal to the appliance - in this case it's just on the outside. And mine melted the second time I used it!
I urge propane or charcoal grilling whenever possible - the Foreman doesn't cut it.
Draining the fat is more an issue for cleaning the damn thing than anything else. It's no different from a standard drip pan, which is usually internal to the appliance - in this case it's just on the outside. And mine melted the second time I used it!
I urge propane or charcoal grilling whenever possible - the Foreman doesn't cut it.
ebola?
Bluelight Crew
I should put my pad thai in writing...it's a bit different every time, but I'm starting to get it right.
ebola
ebola
syymphonatic
Bluelighter
The best granola bars EVER
3 cups quick cooking oats
1 wee little (14oz) can of sweetened condensed milk... i usually use the fat free kind
2 TBS. melted butter or margarine (i usually use margarine)
1 cup of coconut flakes
***
1 cup of chopped/sliced/whatever nuts (i usually use sliced almonds)
~1 cup of dried cherries
~1 cup of dired chopped dates
mix all of the ingrediants together in whatever order you like in a big bowl. you can try using a spatula or spoon to mix, but it's a heavy mixture and gets pretty sticky, so i mostly suck it up and mix with my [washed!!!] hands.
grease a 13"x9" pan VERY well (i found that lining the pan with foil and greasing that helps a lot with getting them out of the pan in nice shapes.), press the mix into the pan, (hands or a spatula work well) and bake at 350° for 20-25 minutes or until edges are golden brown. let cool for a couple minutes and [if you used foil] tip the pan upside down on a cutting board and peel the foil off once it's cooled enough to touch OR (if you didn't use foil) cut the bars into desired shapes and sizes while still in the pan and get them out with a spatula.
***
this section is fun because you can substitute in whatever you like (different kinds of nuts, dried fruit, chocolate chips, etc) in similar amounts and totally change what it tastes like with the same recipe/whatever you have on hand and they are still good for ya.
3 cups quick cooking oats
1 wee little (14oz) can of sweetened condensed milk... i usually use the fat free kind
2 TBS. melted butter or margarine (i usually use margarine)
1 cup of coconut flakes
***
1 cup of chopped/sliced/whatever nuts (i usually use sliced almonds)
~1 cup of dried cherries
~1 cup of dired chopped dates
mix all of the ingrediants together in whatever order you like in a big bowl. you can try using a spatula or spoon to mix, but it's a heavy mixture and gets pretty sticky, so i mostly suck it up and mix with my [washed!!!] hands.
grease a 13"x9" pan VERY well (i found that lining the pan with foil and greasing that helps a lot with getting them out of the pan in nice shapes.
), press the mix into the pan, (hands or a spatula work well) and bake at 350° for 20-25 minutes or until edges are golden brown. let cool for a couple minutes and [if you used foil] tip the pan upside down on a cutting board and peel the foil off once it's cooled enough to touch OR (if you didn't use foil) cut the bars into desired shapes and sizes while still in the pan and get them out with a spatula.***
this section is fun because you can substitute in whatever you like (different kinds of nuts, dried fruit, chocolate chips, etc) in similar amounts and totally change what it tastes like with the same recipe/whatever you have on hand and they are still good for ya.
ravinpunk
Bluelighter
Beagle said:
The next time you're cooking a steak, instead of firing up the George (which does have its uses), grab the heaviest pan you can find in your kitchen.
Put it on the stove, and crank the flame up to medium-high. Season it with salt and pepper. Have at the ready some butter, whole garlic cloves and some whole sprigs of thyme. I suppose you could use dried thyme, but get the real stuff. It's worth it.
Turn on your oven to 350-400*. Open all the windows in your kitchen. Turn on all exhaust fans near the kitchen. Trust me.
Now, toss in some bacon fat into that now-smoking pan. No bacon fat? Use canola, peanut, or some other high-flash point oil (grapeseed, avocado, etc).
Here's the part that seems to baffle everyone. Leave it alone. Don't poke, prod, touch, or molest this steak in any way shape or form. Leave it there for at least 2-3 minutes. You're looking for a nice dark (not burned!) crust to form on the outside of this beef. Once you achieve this crust, turn the steak over.
Throw the butter, the garlic and the thyme into the pan. Carefully tilt the pan toward you and baste the steak with this delicious tasting fat. Once you get that crust on the other side, toss the pan into the oven, and let it cook until it is *almost* the doneness you desire. Remember, this thing is hot, and will continue to cook after you're done cooking it.
So, it's nearly done. Looks good right? You wanna cut into it now, right?
FUCKING DON'T DO IT! Let it rest. Give it five or ten minutes. God knows your kitchen's probably smokey as hell. Go outside and get some fresh air, then come back and eat that badass steak.
notauniquesnowflake
Bluelighter
mariposa420 said:From www.kraftfoods.com, of all places. Hence the shameless plugs. I used fresh spinach that I boiled for about 10 minutes. I did not use Kraft cheese
The texture of this was absolutely amazing, and it was so easy to make.
A NON-MICROWAVED SPINACH DIP RECIPE!
It made me happy!
Thank you!!!!
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