[Nikijad4210]

I've got to have Wolf post his Roast Steaks recipe in this thread!

Running joke around here, looks like been ate once, but it rocks... and cheap too...

Naked Pigs (Cabbage rolls, down n' dirty style)

makes alot

1 Lb ground meat
1 large onion diced
1 large pepper diced
3/4 cup rice
1 12oz beer or broth
1 bag fresh slaw mix
2 cups tomato sauce or beef gravy

Brown meat/vegs in a pan add rice, beer bring to a boil turn down heat, cover simmer 20 minutes(Follow your rice instructions for time and how much beer/broth). let stand covered for aleast 5 minutes after you turn off heat.
In a greased baking pan 9"X13" add slaw then meat/rice, top with sauce bake for a hour at 350. Serve over mashed potatoes.

A friends mom turned me on to cabbage rolls with gravy instead of tomatoes, maybe someone didn't like tomatoes. Try it one time, it's a whole new dish with gravy.

[Boink]

Alright excellent recipes guys and gals! From genkisan lutefisk to
Jacksons ground meat and gravy they look very interesting. I'm deffinately trying Jacksons bacon wraped filets and Mooses tamales. I've been jonesing for tamales. That last post Jackson looks good and easy too. Thanks for all the effort all!!!

[James Morrison]

chicken A la king (AKA "Chicken Shit")

(courtesy of Mrs. Morrison lol)

2 lbs of boneless skinless chicken breast
8-12 oz fresh mushrooms, sliced thick
1-2 nice green peppers, cut into about an inch squared
1-2 sweet white onions, cut into about an inch squared
1 Large can of Cream of Muchroom soup
1 12 ounce container of sour cream
Flour for homemade noodles
2 eggs for noodles
(a pinch of baking powder for noodles)
a little oil to cook chicken with

a very large skillet
a lvery arge pot

1)cut the chicken into little pieces, fry over medium heat till cooked through, lower heat a little...

2)Add in sliced green peppers, onions, and muchrooms; cook over low-med till allmost done, do not drain juice, set aside

3)fill large pot with water for boiling noodles, set on stove on high untill raging boil.
*noodles: you have to do this by eye
In large mixing bowl poor flour and a dash of baking power with eggs, beat with fork untill the mixture is kinda tough allmost elastic like, if too runny add more flour to thicken it up. Poor mixture onto large plate. Use a knife to slice noodles from mixture on plate and drop them into boiling water, make sure you touch the knife to the water each time as it heats the knife witch makes cutting the noodles easier. Let them boil for a bit till el dente, drain, set aside.

4)In the pot you cooked the noodles in, add your cooked chicken, onions, peppers, mushrooms, and noodles together. Add in the sour cream and the mushroom soup. Stir gently over medium heat untill heated through.

Serve immediately!!! ENJOY!!!!

I should add that the tamale recipe above is for 45-65 tamales, depending on how much filling and how much masa is used per tamale.

We used the masa more sparingly than some might (as we don't like too much masa in tamales anyway, as it's the flavor of the filling -with- the masa that makes a tamale taste so good). We still ran out of masa early anyway, and made more. No big deal...

To get the number of tamales that we did, we made a 3/4+ batch of chicken, and a 3/4+ batch of beef, as well as a full batch of pork.

When making the filling, even though the peppers (especially the darker ones) can make a very pungent flavored sauce, don't fret, as it is truly moderated by the masa.

DON'T LET THEM DRY OUT!! Whether in re-heating them, or in leaving them open to the air. Leave them in corn husks, preferably wrapped in seran wrap, until time to re-heat, and as stated earlier, if nuking them, leave them wrapped individually in seran wrap.

In making the masa, you can go to 3/4-7/8 cup of lard/shortening/bacon drippings if you so desire. They'll work fine that way as well. 1 cup of either of them for 7 cups of masa harina was easy to remember in our case.

Albeit past Christmas, we're now in tamale heaven.

moose eater

[genkisan]

Ok, I hope by now all you folks have recognized that the two recipes I posted were for comedic relief......Tubbed Lambchops is from a book of humor, and lutefisk, while real, would never be anything I would honestly recommend....at least to anyone I liked.

I was a professional chef for 16 years, and have more dish ideas in my head than I care to count. Here's a list of some of my best ones, if any of them piques folks interest, let me know and I'll post the recipe.


Granny Smith Apples Flambeed in Goldschlager on Hazelnut Waffles

Morel Mushrooms Stuffed with Salmon Gratinee on Rusks

Shanghai Noodles With Kimlan Tofu (kinda like spareribs)

12 Cheese Lasagna Tricolore (three layer of fillings, red, white and green, with home made pasta)

Raspberry Shrimp

Salmon Turnovers Stuffed with Leeks, Wild Mushrooms and Cream sauce

Asparagus and Smoked Cheese Vol au Vents with Pine Nuts and a Morel Beurre Blanc

Roasted Rosemary Salmon (or other fish) Fillets Served on Wild Rice and Balsamic Wilted Rapini with a Rosemary/Wine/Fumet sauce

Braised Venison and Mushrooms in Morel Cream Sauce

[Boink]

We want all of them................ Damn if someone held a gun to me I guess it would have to be the Salmon Turnovers Stuffed with Leeks, Wild Mushrooms and Cream sauce, or the Asparagus and Smoked Cheese Vol au Vents with Pine Nuts and a Morel Beurre Blanc. But please do post them all.

By the way the Naked pigs sound so good James please tell Mrs Morrison thx. I'm sure she's got more, do share!

Started one night with spilling the flour on the floor...

Worlds Bestist fried fish?

Serves two

2 fish fillets 4-6oz each (I’ve been using large mouth bass)
1 large egg
¼-cup mayonnaise
5 oz wavy potato chips finely crushed (your favorite)
Olive oil for frying

mix egg/mayo in a shallow bowl, it should be just a little thinner then ranch dressing if not add a few drops of milk. Put about 1/3 of the chips and put on a plate, coat fish with egg wash throw onto plate cover with about half of leftover chips, turn a few times to get it good and covered, repeat with next piece.

In a heavy pan, heat oil to medium-high heat, add fish turn when golden. When fish flakes, it’s done.
Serve with a vegetable melody of your choice.

Try boneless chicken, cube steak any meat you like as long as it is thin and cooks quick. Just cook with a little lower heat you don’t want it too brown. For fish, I like plain best; chicken, sour cream and cheddar cheese; cube steak, BBQ, or sour cream and chive if I serve it with gravy.

So it's gonna' be fish, is it, eh?? ;^>)

Deep-fried halibut, ling cod, cod, black sea bass, yellow eye, or whatever you were able to drag off the bottom of the ocean floor.
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Take desired amount of fish. (This recipe should work with 1-1/2 to 2 lbs. make more breading if you run out...)

Cut clean skinless, boneless fillets of fish (I prefer halibut) into either 'fingers' (strips), or flat fillets.

Let sit in their own liquid on a covered plate so that they don't lose their moisture.

Take three bowls; 2 larger mixing bowls, and a medium-sized mixing bowl.

In the first bowl, add 1-1/2 cups flour, 1 cup grated parmesan cheese, 1 tsp. salt, and 1/2-3/4 tsp or so freshly ground pepper or lemon pepper. You can add some granulated garlic &/or onion powder if you like, but not much. (not garlic salt!!)

In the second (medium-sized) bowl, break 4-5 eggs. Add 2-3 Tbsp. lemon juice, and whisk 'til well-blended.

In the 3rd bowl, take crushed cracker crumbs, cereal, potato chips, etc. of your choice (I prefer some ritz or butter-flavored crackers, mixed in equal proportion to corn flakes cereal, some saltine crackers, and a bit of finely ground corn meal; play with it, as you've likely got nothing better to do if you're actually reading this).

Set some sort of plates or pans at the end of the table to collect the fish once it's breaded.

Use forks as much as possible, and if able, let one person work each 'station.' It's a 'family affair' of sorts (Thank you, Sly Stone..."One child grows up to be someone who just loves to.. "), or one that you can do with your guests. But if you do all three stations in this process by yourself, not only, especially if you do it without forks, your fingers are likely to look like the abominable dough boy had his way with ya' when you're done!! ;^>)

Heat deep-fryer to at least 375 degrees f.

At first station roll fish in well-mixed flour and cheese bowl,

Pass to 2nd station, where floured fish is well-coated in egg and lemon mix with a separate fork. (If you like, you can dip a second time in flour and egg, but it gets pretty disgusting in those bowls after a bit...)

Pass to the poor individual standing impatiently at the third station, (likely tapping their foot or listening to music by then), where they take their -own- damned fork, and gently roll the fish in cracker/cereal/etc. crumbs. I prefer using the fork to 'toss' crumbs over the fish until it's safely covered enough with crumbs to touch more directly with a fork. Be gentle, or you'll forfeit some of your hard-earned breading in places..

Gently lay breaded fillets on plates in single-layer until enough are made, and oil is hot enough to proceed with deep-frying.
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If you like, you can have a second deep-fryer going to do french fries/'chips' (I prefer either a 400+ degree f. deep-fryer -or- German Butterball potatoes for the french fries or 'chips,' as the GB potatoes tend to crisp up at a lower temperature, due to a higher sugar content in the spud, allowing it to crisp rather than turn into a limp 'grease mop.' The GB potatoes are the only spud that I've grown thus far that does this so nicely, too). Leave skins on the potatoes, so that you can claim that they're actually good for you.... No one will believe you, but it makes a nice debate for the dinner table.. Tell 'em that spuds are high in potassium; 'cause they are!!
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**Deep-frying isn't all that healthy, so we use canola oil when ever possible; it's better for you than other oils in many ways.
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Fry both the fish and the 'chips' 'til golden brown. As Jackson mentioned, the fish is done when it flakes, but rely on the first pieces as samples to tell if it's done. The translucent color inside should have mostly vanished, and the fish should flake easily apart, with the middle being a slightly shiny, steaming white color, but not 'dried out.'

Drain fish or chips for about a minute or so in the fryer basket after removing them, then transfer to plates lined with paper towells.

**Don't over-cook the fish (especially most types of cod) as they will turn fairly rubbery or tough.
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Home-made tartar sauce; Approx. 1-1/2 cups mayonaise, 2-3 tbsp. horse radish (the more pure the horse radish, the better, but if it's 100% horse radish, use less, unless you like a really hot and tangy tartar sauce), 2 tbsp of grated onion, 4 cloves pressed garlic, 1/2 to 3/4 cup sweet pickle relish, a splash of Worchesterchire sauce, 1 to 2 tbsp of ketchup, 2 tsp. of lemon or lime juice, either a splash of soy sauce or a 1/2 tsp. of salt, a dash of tabasco or other pepper sauce, and mix. Again, I measure very little, so this is a guestimate. Play with it 'til it's yours!!....
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Oh yeah!! try to figure out some sort of green or other healthy veggie dish to serve with this!! Cole slaw, steamed green veggies, green dinner salad, or something!! Anything!! We almost never get that far.... Just standing around shoveling freshly deep-fried fish and home-made tartar sauce into our mouths, and muttering unintelligible, barely audible sounds...
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**The breading adds a lot to the fish, and it will go further than you might think, in terms of the amount of fish that you need to prepare.. Then again, there've been times that it didn't go quite far enough..

** You can also slam the fillets -or- fingers onto a toasted kaiser roll with some fresh crisp romaine lettuce leaves, a thin slice of fresh cut tomato, a thin slice of fresh sweet onion, and tartar sauce, etc. -THAT'S- truly decadent!!

moose eater

[fredster420]

<><>





What you need.

1 - rack of pork spareribs (I usually cook at least a case which is 9 racks) Cook whatever
you can get on your cooker. A rack is usually 13 to 14 bones and weighs approx. 3 to
4 pounds Tip: try to get 3 and unders if you can find them (that is 3 pounds per rack
in butcher talk). ¼ cup of worcestershire sauce
1 to 1 1/2 cups of a good BBQ RUB (https://www.texasbbqrub.com/)

Take the ribs out of the frig and let them start to get down to room temperature or close to it, approx. 70 degrees is room temperature. Start your fire and get it to a cooking temperature of 200 degrees to 235 degrees. You can cook ribs a little hotter than other meats if that is all you are cooking. Add your favorite wood to the fire for that smoke flavor. Now get the rack of ribs. You will notice that the ribs are bowed shape. One side has a white membrane covering it and you can see the rib bones through the membrane. The other side is more meaty and you can't see the bones through the meat. Turn the rack so the bone side (the side you can see the bones and membrane) is up. Take worcestershire sauce and rub all over this side of the ribs. Take a hand full of BBQ RUB and rub all over the outside of the ribs over the worcestershire sauce. Cover with a good coat of rub but not thick at all. Just enough to cover the ribs. Flip the ribs over and repeat the worcestershire and rub act again. A little more rub on this side because this is the side we want to cook up on the cooker. You should see the rub and worcestershire forming a paste on the outside of the ribs. It is ready for the grill. Place on the grill with the meaty side up. It should be bowed down on the sides. Place the thickest part of the rib rack toward your heat source and of course you will use the indirect method to cook with.

That is it. You don't need to touch them again until they are ready. Approx. cooking times are as follows:

200 degrees – 51/2 hours
235 degrees – 41/2 hours

TIP: The ribs are done when you can take your hands and twist the ribs at the bone (you will see the bone sticking out of one end of the rack) and the meat tears away from the bone with just a slight twist. Take them off the grill and let them rest for approx. 10 minutes. Then stand the ribs on their edge, meaty side facing you, with the exposed bones on top and let your knife follow down the area between the bones. Don't try to push it through, just let the knife follow the shape of the rib.