|
Post by garrett on Aug 23, 2011 18:01:00 GMT -5
Blue the only zuchinni type recipe I tried was for a stuffed zuchinni. I had let the bush marrows mature too much tho, so eating the marrow flesh wasn't easy, but wow, it was good. Did some in patty-pans as well with same result. yuuuuuuuuuuuummmmmmmmmmmmmm.
|
|
|
Post by gulfcoastguy on Aug 23, 2011 19:35:56 GMT -5
Just cooked red quinoa with: vegetable broth, Rotel tomatos with green chiles, a can of navy beans, onion, smoked pork sausage, sharp cheddar cheese, and cayenne. Braaaaaack!
|
|
|
Post by garrett on Aug 23, 2011 21:04:42 GMT -5
Just cooked red quinoa with: vegetable broth, Rotel tomatos with green chiles, a can of navy beans, onion, smoked pork sausage, sharp cheddar cheese, and cayenne. Braaaaaack! sounds good.smiles
|
|
|
Post by camochef on Aug 26, 2011 6:35:25 GMT -5
one of my favorite appetizers/snacks is deep fried breaded mushrooms. They were one of the reasons I went to the farm show year after year. Then I got my deep fryer and I began making them at home. It was such a PITA to get out the deep fryer, fill it with oil, set up the breading line and make a few bowls full. They tasted great but what a pain, especially clean-up. Then I started using some of my microwave cookware. I now put a bunch of mushrooms in any one of my microwave covered vessels, be it silicone or "flame" ceramics and put them in the microwave for a couple minutes. Once done I sprinkle on some Penzeys (or my own) Shallot salt and enjoy one after another. They taste almost the same and clean-up is a breeze! Camo
|
|
|
Post by camochef on Aug 26, 2011 7:01:16 GMT -5
Mandolins I have a large and expensive stainless steel mandolin with 5 different sets of blades. It cost over a hundred dollars years ago. I also have one of those old Feemster's Famous Vegetable Slicers from back in the 50's or 60's that's been in constant use ever since we got it and it cost less than $5.00 originally. (this is the made in the usa original and not the newer made in India piece of junk thats available today.) About a year ago I bought a Genius slicer with a hopper for smaller items and a safty holder but it was rather small and I never used it. In between there were farberware mandolins that I didn't like at all and got shiped to my son. Two days ago the larger Genius speed slicer that I ordered from QVC (item # K-33975) arrived and I tried it out yesterday evening. The adjustable v-blade is great for slicing tomatoes from tissue paper thin to good thick slices with just a turn of the dial. The other dial raises and lowers the two sets of julienne blades. I loaded the hopper on the "handy hopper" with a few shallots and slid it back and forth a few times. I had perfectly minced shallots almost instantly. I then added a small sweet onion and did the same thing. Minced onion on demand. This "Speed Slicer Plus" is fantastic for such a low-priced item. While it cannot do those lattice looking potato chips that I make on my much more expensive stainless steel mandolin by using the waffle blade and alternating the potato 90 degrees on each swipe, for the money it's a sweet deal. If you don't have a mandolin you owe it to yourself to try this low-priced model. I'm impressed with it.
|
|
|
Post by w8n4dave on Aug 26, 2011 7:16:23 GMT -5
I will look that up Camo thanks ...
|
|
|
Post by w8n4dave on Aug 26, 2011 7:17:22 GMT -5
Ohhh I think I have one of those ...
|
|
|
Post by camochef on Aug 26, 2011 13:11:39 GMT -5
W8n, Genius makes a few different models in different sizes. Some with julienne blades some without. QVC's item K-33975 is one I can recommend, especially if your dehydrating or cooking items that need to be the same thickness. The two different dial up sizes for the julienne blades is a nice feature too and worked very well on mine. I also like their garlic mincer, it makes perfect little cubed shaped minced garlic in two different sizes but it can also be used for shallots, and herbs and...
|
|
|
Post by camochef on Aug 26, 2011 13:53:02 GMT -5
As many know from other cooking/kitchen forums, I love pots and pans. Especially enameled cast iron. I have many different types by many different makers, including Le Creuset, Staub, Technique, Lodge, Kitchen-Aid, MCM, Cooks Essentials and a few others. From many different sized oval and round Dutch Ovens to assorted skillets, Doufeu's and specialty pieces. Many bought through QVC. They have been one of my favorite types of cookware for years. Lately I find my self reaching for some of the lighter utensils, such as the many "Flame" pieces I've accumulated from "Q". From vertical chicken roasters to casseroles to soup bowls and everyday pans to cocotte's. They have the advantage of being able to go in the microwave as well as the oven, stovetop, or even on the BBQ or in the smoker. The last things in "flame" that I purchased were Techniques, set of 2, 16 oz. covered casseroles in the new cream color (k-33501) at QVC, and they were so great I ordered another set. (at clearance price). I use these little guys for so many recipes, especially in the microwave, (mushrooms). Another favorite is the Techniques, hard anodized cookware sets that are simply fantastic for general cooking. Mrs camo loves them even more than I do. As I often reach for some of my stainless steel pieces with their impact bonded bottoms she doesn't hesitate to grab the hard anodized. Should also mention that silicone bakeware and for use in the microwave too is simply fantastic. For those that haven't tried any, don't be afraid to give it a whirl. That includes those silicone bakesheets too. The season is fast approaching for holiday cooking, so be prepared with the essentials. Enjoy! Camo
|
|
|
Post by camochef on Aug 26, 2011 14:20:20 GMT -5
I just had to include a quick posting about the 6 qt. "Living Well" pressure cooker from Montel Williams that I bought about a year and a half ago from "Q". Of all the kitchen goodies I've bought over the years, this one is the most useful and most used. I love my Kitchen-Aid Stand mixer and my 12 cup Kitchen-Aid food processor but the pressure cooker gets used a lot more. Sometimes as much as three or four times/week. My favorite recipe...Corned Beef and cabbage. About 55 minutes to do the best tasting corned beef and 5 minutes more to cook the cabbage, potatoes, and carrots that get infused with that wonderful taste of the corned beef. Or try Pot Roast or pulled pork or an entire chicken, and have the best tasting chicken soup as a side benefit. I highly recommend getting Bob Warden's book "Slow Food Fast" to go along with this wonderful Kitchen tool and timesaver. When I ordered mine, (the pressure cooker), it was item K-27814. I don't know if that's still the #. We have some stovetop pressure cookers but they aren't near so easy to use. Just add ingredients, set the time and set the pressure and walk away. It will beep when ready and you can even delay start time if you like. It will keep things warm until your ready too. It also browns, steams, can be used to slow cook, or stew and even can. (small amounts on the canning). I highly recommend it! As far as I'm concerned its a must have!
|
|
|
Post by w8n4dave on Aug 26, 2011 20:46:06 GMT -5
Ohh I love you Camo shhhh don't tell dave .. OMG are you kidding me?? Your family must be the best fed family .. heck you must feed the neighbors to ... you can send it all my way Like I said I love you!!
|
|
|
Post by gulfcoastguy on Aug 26, 2011 21:02:53 GMT -5
Nuttin tonight but I harvested my punkins and winter squash today. Spiced Pumpkin Butter and Sweet and Spicey Pickled Butternut is in their future. Maybe a pie, cheesecake, or batch of cookies.
|
|
|
Post by garrett on Aug 26, 2011 21:16:15 GMT -5
mnnnnnnnnnnnnnnn gooooooooooooooo.smiles
|
|
|
Post by txdirtdog on Aug 28, 2011 18:02:56 GMT -5
Well not cooking, but prepared cold cucumber soup for lunch. With buttermilk, dehydrated peppers spice mix, dill, mint and some other spices, there were some interesting flavors and sensations with this soup. It was good enough to use the rest of the buttermilk in making a gallon extra to put in the freezer. Hey, gotta use these Armenian cukes up somehow.
|
|
|
Post by lalbers on Aug 28, 2011 19:07:29 GMT -5
Ok, reading camo's thread above with pulled pork- what are the spices? See, while going through my freezer today, I found 3 pork roasts that are freezer burned, and I hate to throw food away. can I thaw it and put it either in the pressure cooker or slow cooker and make pulled pork?
|
|
|
Post by lalbers on Aug 28, 2011 19:09:22 GMT -5
Oh yeah, for dinner tonight, grilled pork chops, corn on the cob from garden, calabicitas from patty pan squash, fresh roasted green chili and onions sauteed in some nice evoo
|
|
|
Post by garrett on Aug 28, 2011 22:54:43 GMT -5
nice labs...............mnnnnnnnnnnnnn
|
|
|
Post by camochef on Aug 29, 2011 8:39:27 GMT -5
Ok, reading camo's thread above with pulled pork- what are the spices? See, while going through my freezer today, I found 3 pork roasts that are freezer burned, and I hate to throw food away. can I thaw it and put it either in the pressure cooker or slow cooker and make pulled pork? I've never used any freezer burned products but have always heard of cash in the trash. You need to get a foodsaver to avoid such things. As far as spices go, it really is a matter of choice. It can be as easy as buying one of those envelopes in the supermarket for pulled pork or even pork gravy to an eleborite mix from your pantry. Bob's book recommends a dry rub with: 1 tbsp. chili powder 2 tsp. ground cumin 1/2 tsp. ground allspice 2 tsp. salt 1 tsp.ground black pepper. then adding your pork after its been rubbed well and allowed to sit to the pressure cooker containing (better than bouillon) chicken base. (1 tsp mixed into 1 cup hot water); 1 tsp liquid smoke;1 batch of stick to your ribs BBQ sauce. other recipes include: apple vinegar, ketchup, brown sugar pepper and chili flakes, others add garlic powder, cumin, smoked paprika, black pepper, salt and sugar. or: 1 tbsp. chili powder; 1 tbsp. chipotle chili powder; 1 tbsp. coriander powder; 1 tbsp. cumin powder; 1 tbsp. garlic powder; 1 tbsp. onion powder and 1 tbsp. smoked paprika. others use mustard, sweet paprika,cayenne pepper, tomato paste, vinegar, worcestershire sauce or favorite bbq sauces. I like a smokey BBQ sauce that I always have on hand, but bob's stick to your ribs BBQ sauce is pretty good to. 2 cans tomato paste (6 oz. ea.) 1/3 cup white vinegar 1/4 cup water 3 tbsps. light brown sugar 1 tbsp.molasses 1 tbsp. dijon mustard 1 tsp. liquid smoke 1/2 tsp paprika ( I prefer smoked paprika) 1 tsp. garlic powder 1 tsp. onion powder 1/2 tsp. celery salt 1/4 tsp. grond black pepper small pinch of cinnamon I'll also add a small amount of fresh ground nutmeg. I maintain a well stocked pantry and rarely use the exact mixture of spices twice as my tastes vary with my mood. I rarely measure exactly, unless it's my very first time making something. I estimate fairly well but tend to increase my favorites. I like using smoked salts, particularly sea salts and paprika's but it's a matter of taste. Then too, if freezer burn is a problem, you might be better off not adding any spices and simply cooking it up for the dogs and cats. Good Luck! Camo
|
|
|
Post by camochef on Aug 29, 2011 8:50:35 GMT -5
Ohh I love you Camo shhhh don't tell dave .. OMG are you kidding me?? Your family must be the best fed family .. heck you must feed the neighbors to ... you can send it all my way Like I said I love you!! Aw,shucks! Thanks! Remember, always beware of a skinny chef! (although I dropped to 282 lbs on my last doctors visit.)
|
|
|
Post by garrett on Aug 29, 2011 9:15:29 GMT -5
lol i found it.......smiles
|
|
|
Post by cottonpicker on Aug 31, 2011 11:57:35 GMT -5
My next attempt is another layered Mexican (or, Tex-Mex) Cassarole. Made one last week. Just toooo good!! Using grass-fed lean Beef, tomato sauce, chili powder, cumin, onions & garlic, Mexican Oregano, Black Beans partly mashed, Pinto beans partly mashed, corn, green chilis, plenty of cheese and Salsa Verde and bake at 350. LOVE IT with corn chips!!!! LarryD
|
|
|
Post by garrett on Aug 31, 2011 19:42:52 GMT -5
where do you get the grass fed lean beef? never see it at heb or wally world......
|
|
|
Post by w8n4dave on Aug 31, 2011 21:34:31 GMT -5
We had a roast beef in the crock pot , Onions ,carrots, taters, mushrooms, Garlic...... It was yummy!! Yes it was!
|
|
|
Post by daylilydude on Aug 31, 2011 21:35:29 GMT -5
Chicken fried steak, grits with red eye gravy...
|
|
|
Post by cottonpicker on Sept 2, 2011 7:52:53 GMT -5
GARRET....... GRASS FED BEEF WAS FROM WHOLE FOODS.
LARRYD
|
|
|
Post by w8n4dave on Sept 3, 2011 8:34:55 GMT -5
I am making this for dinner, a lil bit of changes tho ... Buy about 2 pounds of beef from the flatiron part of the shoulder. Remove the skin or sinew from the top. Alternatively, use lean beef chuck in the same manner. Cut the meat into 8 pieces. Preheat the oven to 350°. Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a cast-iron pot that is attractive enough for the table. Arrange the meat in one layer in the pot, and season it with salt and pepper. Cook on top of the stove over high heat for about 8 minutes, browning the meat on all sides. Add 1 cup of finely chopped onion and 1 tablespoon of finely chopped garlic. Cook over moderate heat for an additional 5 minutes, stirring occasionally. Add 1 tablespoon of flour. Mix in well so that the flour doesn't form lumps. Stir in 1 bottle of red wine. Add 2 bay leaves, a sprig of fresh thyme, salt and pepper and bring to a boil. Stir well and cover. Place the pot in the oven and continue to cook for about 1 1/2 hours; the meat should be soft and tender and the liquid properly reduced. The recipe can be prepared to this point up to a day ahead. For the garnishes, peel 15 cipollini or pearl onions, wash 15 cremini mushrooms and peel 15 baby carrots. For the lardons, you will need one 5-ounce piece of pancetta. Bring the pancetta and 2 cups of water to a boil in a saucepan and simmer for about 30 minutes; drain. Cut the pancetta into 1/2-inch slices and then cut the slices into 1-inch-wide lardons. Combine the onions, mushrooms, carrots and pancetta in a skillet with 1 tablespoon of olive oil, 1/4 cup of water and a good dash each of sugar, salt and pepper. Bring to a boil and simmer, covered, for about 15 minutes; at this point, there should be practically no water left. Uncover and cook over high heat, sautéing the vegetables until nicely browned on all sides, about 4 minutes. To serve, mix some of the vegetables and lardons into the stew and sprinkle the rest on top as a garnish. Add a little chopped fresh parsley and serve.
|
|
|
Post by gulfcoastguy on Sept 3, 2011 15:11:35 GMT -5
A nine pound pork loin with my fig bbq sauce on the egg right now.
|
|
|
Post by garrett on Sept 4, 2011 1:09:33 GMT -5
ya'll are killin me here.lol
|
|
|
Post by w8n4dave on Sept 4, 2011 8:11:05 GMT -5
Ohhh let me tell ya ... I got a roast beef yesterday cut it up , browned it, put garlic and Onion in it and a whole bottle of wine. let it cook down on low for 1 1/2 hrs. yesterday and the rest was forgot. It was so good!! I just bought noodles and put it over noodles. After I thickened it up a lil bit!! Wow was that good. That was the first time I cooked with wine that it actually tasted amazing!!
|
|
|
Post by camochef on Oct 20, 2011 18:51:52 GMT -5
Hey Guys, About a year and a half ago, I bought Montel Williams 6 quart "Living Well" pressure cooker. Probably the best kitchen goodie I ever bought, and believe me, I've bought many. It's become a well used part of our lives. Corned Beef and cabbage has become my signature recipe, but its also done many a pulled pork or pot a chili too. It's seen many a pot roast in its 3-4 times/week usage. This afternoon I made another pot roast. Loosely based on Bob Wardens "slow food fast" recipe. As usual, I modify this and change that to make it my own way, leaving out those things I don't care for and adding those that I do. While Mrs Camo loves pot roast, I prefer my beef a little more on the rare side...almost raw! But here's what turned out to be the best tasting pot roast I ever tasted and I just had to share. Ingredients: 1 beef shoulder roast-boneless- about 2 1/2 to 3 lbs. 4 Tbsps. Grapeseed oil 1/2 tsp. celery salt 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/2 tsp. garlic salt 1/2 tsp. fresh ground Tellicherry black pepper 1/2 cup Sherry 1 1/2 tsp. Beef flavor "better than bouillon" in 2 cups hot water 1 tsp. thyme 1/2 tsp. Penzey's Bay Leaf seasoning 1/2 tsp. Ancho chili powder 1/2 tsp. smoked paprika 1/2 tsp. hungarian sweet paprika 1/2 tsp. homemade mushroom powder 1/2 tsp. homemade leek powder 1/2 tsp. homemade shallot powder 3 Tbsps. Worchestershire sauce Choice of veggies ( I used a couple stalks of celery a few carrots and some potatoes, peeled and quartered.
Directions: Sprinkle both sides beef with celery salt, garlic and onion powders, garlic salt and pepper. Use deni tenderizer on both sides of meat. Add grapeseed oil to pressure cooker, and set to brown. Brown meat on all sides. swirling it around with tongs or fork to release fond. Add Sherry Add Beef base mixture Add remaining ingredients, (except veggies), lock on lid and set pressure cooker to high (80 KPA or 15 PSI). Set time to 40 minutes and let it cook. When done perform a quick release, open and add celery, carrots and quartered potatoes. Relock lid and set to high for 5 more minutes. Perform quick release once more when done. Serve covered in the Au jus from cooker. Not only was this the best pot roast I ever tasted, it was so tender and the Au jus was fantastic! Enjoy!!!
|
|