Cuntlipedia Britanica: A Smug Journey in Culinary Cuntiness

Brought to you bya standoffish group of unfriendly men who fear change and sometimes talk sports.... and cooking

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Cunt (v)

To cook like a fucking smug cunt; regardless of ski! level

- supercity

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I am starting this thread for a few reasons:

1. to get regional cooking su#estions for everyone.

2. to answer $equently asked questions revolving around cooking.

3. there seems to be a real need, as many love to eat we! and there is currently just the bbq thread.

4. I am narcissistic.

-tandn

Breakfast

Drew63’s Sweet Potato Hash

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tandn’s Omelette

I start with 3 eggs. Then I separate the whites from the yolks, then I fold softly beaten whites into the yolks to create air.

I add toppings (this one was sun dried tomato, bacon, caramelized onion, and 2 dashes favor-ite hot sauce), then I add some butter in a pan and heat it over med-low until slightly brown.

Once the butter is brown I add the egg mix-ture off the fire, put it on the burner for 15 sec-onds, and fold again, then I add the whole pan to a 350 degree preheated oven.

Once the eggs are 4 minutes out (make sure to watch), I add the cheese (in this case jalapeno havarti), 2 minutes out I switch it to broil to create the crust. The final product is incredi-ble, and something you could serve Gordon Ramsey for 6 dollars.

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Mercifully, plates not pictured.

Slogan’s QuicheMade a quiche for lunch today (used a frozen crust; shame on me):

Layered the bottom with a little gruyere.

Added in some sauteed mushrooms, onions, and bacon. Mixed in the royale (not shown; 2 eggs, beaten, mixed with 1 cup of heavy cream, some salt, pepper, and a bit of freshly ground nutmeg).

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duvalbill’s Jesus Toast

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Rabid’s Bacon Egg Pizza

The 'sauce' was EVOO infused with lemon (lemon solely because I'm trying to get rid of it), cheese, bacon lardons that have been partially cooked beforehand and a little bit of chopped parsley. I cooked it for about 12-13 minutes on a pizza stone at 400 degrees, pulled it out and used a gravy ladle to make indentations for the 3 eggs, and then put it back in the oven for 4 additional minutes. Next time I'd put it back in for 5-6 minutes. I thought the eggs would cook a little more after being pulled out of the oven.

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Slogan’s Torta

Boiled some small new potatoes (7-8) until tender and removed from the water, then smashed them. Browned some chorizo in the pan and removed. Lightly browned the potatoes in the re-maining oil, then removed. Added in half a diced onion and cooked until translucent, then added in garlic and kept on the heat for a minute or two. Tossed in the chorizo and potatoes, then added in 6 eggs, beaten well. Cooked over medium heat while stirring for a minute, then threw under the broiler for about 5 minutes. Done.

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Truman’s French Toast CasseroleEasy french toast casserole: I know I will get hammered for this very un-cunty recipe but:

Loaf of cinnamon bread12 eggs whiskedblock of cream cheeseCup of syrup

Cube bread and cheesemix and spread in baking dishspread eggs and syrup over bread/creamcheese mixturelet settle over night in fridgebake in preheated oven @ 350 for 20 minutes

Dust with powdered sugar if you like

Drew63’s Sweet Potato Hash

Sweet potato hash and a fried egg for Sunday breakfast

Fried some bacon, used grease to cook potatoes and onion, added garlic, cayenne, salt and pepper and a bit of paprika. Then added the bacon back in

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Section 7

The Teek’s Corn Beef Hash

Ingredients1 lb. Cooked Corned Beef (make it yourself or buy from a Deli), 1/4" dice.1 lb. Yukon Gold Potatoes, scrubbed clean, 1/4" dice.1 Red Onion, 1/4" dice.1 Large Bell Pepper, 1/4" dice.3 Medium Fresno chiles (adjust to taste).2 Tablespoons butter.Generous pinch of Salt.Cracked black pepper to taste.Eggs

Directions

Parboil diced potatoes and drain. Remove seeds and membrane from chiles and dice. In a large cast iron skillet over medium heat, add butter to melt. Add corned beef, potatoes, onion, bell pep-per, chiles, and salt and pepper to the skillet. Stir once to mix well. Press down gently with a flat spatula then let cook undisturbed until it begins to brown on the bottom. Flip the mixture in sections with a spatula and brown the other side. After the bottom browns, stir the mixture occasionally until desired brownness is achieved on all ingredients. Top with sunny side up fried egg(s)

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Tilly’s Hashbrown Sandwich

Ingredients

% •% 4 large potatoes, peeled and quartered% •% 4 slices bacon% •% 1 cup shredded Cheddar cheese% •% 4 eggs, beaten% •% 2 tablespoons vegetable oil% •% salt and pepper to tasteDirections

% 1.% Place potatoes in a saucepan and add enough water to cover. Bring to a boil, and cook until just starting to be tender, about 5 minutes. Drain and place under cool running water to cool, then drain and pat dry. Grate into a large bowl.% 2.% Separate the potato shreds into two sections, and place each one on a square of waxed paper. Pat each section into a 6 inch circle.% 3.% Place bacon in a skillet over medium-high heat. Fry un-til evenly browned, then set aside to drain on paper towels. In a nonstick skillet over low heat, cook eggs until lightly scrambled. Eggs need to stay slightly wet.% 4.% Heat oil in a large skillet over medium heat. While the oil heats, place the egg, bacon strips and cheese in even layers on top of one of the potato circles. Place the other circle on the top, using the waxed paper to pick it up. Place the whole hash-brown sandwich into the skillet, and fry until nicely browned on both sides, about 10 minutes per side. Cut into wedges, and serve hot.

Supercity’s Pupusas

Big day today. Started last night when I roasted a pork shoulder that I marinated a day in lime, orange and lemon (garlic and cumin and onions in the bag too) and made my black beans. This morning I made some papusas dough, stuffed it with green chili and queso fresco, took those badboys off and topped them with homemade curtido (just a salvadoran cabbage salad) and salsa rojo (a cooked salvadoran salsa with serranos). On top of that some salvadoran crema (this is in every hispanic section of the market).

Boom. A 1000 calorie breakfast. Modeled this after the street food I grubbed in Guatemala this summer

Chapter 2

Appetizers

tandn’s Black Mission Fig Plate

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Maizenhop’s Sausage Stuffed Jalepeno PoppersWhat I did was oven baked the peppers after halving and tak-ing the seeds out. For about 10 minutes...then made a mixture of italian sausage, cream cheese, and garlic...I then stuffed the peppers with that mixture then topped it with shredded mozza-rella and broiled real quick. The only thing I wish it was more spicy, maybe next time I will leave a few seeds in

batwing’s Bacon-wrapped Jalepeno Poppers

I keep it very simple...15-20 fresh whole jalapenos1 pack of cream cheese1 ranch dressing packet1 pack of bacon

mix the cream cheese with the ranch packet. Cut the jalape-nos in half and take out the seeds, and then put the cream cheese/ranch mix inside the jalapeno. Cut the bacon in half and wrap a half piece around each jalapeno and secure w/ a toothpick. Broil on high for about 20-25 mins. You can flip them over after about 15 mins but they occasionally fall apart

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OopsPowSurprise’s Buffalo Chicken Dip% ◦% 1 (8-ounce) package cream cheese, softened% ◦% 1/2 cup blue cheese% ◦% 1/2 cup hot sauce% ◦% 1/2 cup crumbled blue cheese% ◦% 2 ounces mozzarella cheese, shredded% ◦% 1 rotisserie chicken from a grocery store. just shred the whole chicken up. if you can get one that's buffalo seasoned do that, i've done normal, a type of bbq, buffalo, all turned out well) recipe called for canned chicken but c'mon% ◦% Crackers, chips, and/or veggies, for dippingPreheat the oven to 350 degrees F.

In a (9-inch) deep-dish pie plate add the cream cheese and stir with a fork until smooth.Stir in the dressing, hot sauce and cheeses. Mix in the canned chicken and bake for 20 minutes or until the chicken mixture is hot and bubbling.Stir before serving with crackers, chips, and/or veggies.

oh and one more thing: you can pretty much adapt it how-ever you see fit. more hot sauce, blue cheese crumbled on top, add sour cream to make it more rich. it's pretty flexible as a recipe.

Slogan’s Deviled EggsMayoMustard (about a 2 or 3 to 1 ratio of mayo to mustard)Splash of WorcesteshireItalian seasoningSaltCayenne

Mix with hard-boiled egg yolks and season to taste. Replace into hard-boiled egg whites and dust with paprika (preferably smoked paprika). Joyously eat too many.

Slogan’s Bacon Wrapped Shrimp w/ Maple Bourbon Chipotle Dipping SauceGet a pound of bacon and 36 or so shrimp. Peel, devein shrimp while cooking bacon in the oven for 15-20 min at 400 (bacon should just render some fat, not cook completely). Wrap shrimp in bacon, skewer with toothpick, and sear on a griddle.

For the sauce, mince half a shallot and saute in olive oil until translucent. Mix some maple syrup, some bourbon, and some minced chipotles in OFF THE FLAME - I really don't have exact measures, I always play it by ear until it tastes right, but it's roughly equal parts of syrup and bourbon. Season with some salt and pepper.

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Figs, Balsamic, and Cheese is a pairing a lot of people have done. I usually see it as a dessert or salad and almost exclusively with blue cheese. This is my savory/sweet play on the dish.

tandn’s Figs. Balsamic & Cheese

Ingredients:Black Mission FigsBalsamic VinegarBaguette breadMarscapone cheeseCoarse Kosher SaltPepperExtra Virgin Olive Oil

1. Reduce the balsamic vinegar until it is a thick syrup-like consistency.

2. Cut the bread into 1/2 inch crostinis. Toast them on a baking pan with a light drizzle of olive oil.

3. Mix in salt and pepper in the marscapone cheese to taste.

4. Poach the figs in water until they are hot all the way

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-had some family and friends over today and had them bring sides, but made some party friendly chicken tenders. turned out awesome.-dry ingredients: all purpose flour, kosher salt, cracked black pepper, white pepper, cayenne pepper, paprika, garlic powder, dried thyme-wet: egg, 2% milk, smoked chipotle tabasco-did a dry, wet, dry fry station and then pan fried in peanut oil. was really awesome.

tandn’s Chicken Fingers

Chapter 3

Beef

tandn’s Pan-Seared Steak

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tandn’s Pan Seared Steak

This is great if a good sear is your thing.... :yaoface:

With steak my favorite way to cook it is to sear and finish it in the oven. So:

- Get a pan screaming hot with a small amount of oil (oil has to have a high smoke point, so no butter or extra virgin olive oil)

- Sear the steak flipping only once to get a crust on both sides.

- Finish in a 350 degree oven until desired temperature is achieved.

Once the steak is finished you will need to let it rest, so put it to the side on a cutting board. at that point drain the oil in the pan leaving the fond (residual steak juice and fat). add red wine (or whiskey), along with a small bit of bal-samic vinegar, and beef stock while the fire is still hot to reduce. finish with a pat of butter and you have a great fin-ishing butter sauce.

2 tablspoons dark brown sugar

2 tablespoons olive oil

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1. Let steaks come to room temp. Pat dry with paper towels.2. Season both sides with salt and pepper.3. Place steak directly on center rack and turn oven to 275. Place pan under to catch any drippings.4. Leave steak for 30 minutes give or take depending on thickness of steak.30 minutes at 275 is perfect for a 1.5 inch cut, so adjust accordingly.5. Heat cast iron pan to medium high heat for 15 minutes. (High heat will cre-ate way to much smoke)6. After desired time in oven and pan is heated, lightly oil pan with high smoke point oil (grape seed is probably the best).7. Sear steak on both sides for 80 seconds. And about 20 seconds on the sides. Again depends on size of steak.8. Let rest for at least 5-10 minutes and serve.9. *pat dry steaks prior to placing on the oven10. Directly on rack with a cookie sheet under (catches juices from steak).

fsu2002 Reverse Sear Method by broXcore

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Notice the GOAT Tier Plate

Slogan’s Short Ribs & Sweet Potato

The schmear (chopped garlic, rosemary, kosher salt, and olive oil):SearAbout halfway through the braising process (225 for 4 hours in a braise of beef stock and red wine):Finish and Plate

supercity’s Short Ribs

2 tbsp canola or grapeseed oil4 lbs. bone in beef short ribs1.5 tbsp kosher salt1 large carrot20 shitake mushroom caps (I omitted)1 large carrot, peeled and finely chopped1 med. turnip, peeled and finely chopped1 12oz. can or bottle of beer (they like Sapporo, I used Sam Ad-ams)2 cups of water1/4 cup soy sauce1/2 cup light brown sugar1/4 cup ketchup5 whole garlic cloves5 whole star anise1/2 tsp red pepper flake

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duvalbill’s Balsamic Braised Short Ribs4 pounds beef short ribs, trimmed

1 teaspoon kosher salt, or more to taste1 teaspoon freshly ground black pepper, or more to taste2 cups finely chopped red onion1/4 cup minced garlic (about 12 cloves)2 cups low-salt beef broth1 cup dry red wine3/4 cup balsamic vinegar1/3 cup packed brown sugar

-To prepare ribs, heat a large Dutch oven coated with butter over medium-high heat. Sprinkle ribs with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add half of ribs to pan; cook 8 min-utes or until browned, turning occasionally. Remove from pan. Repeat procedure with remaining ribs; remove from pan.-Add onion to pan; sauté 8 minutes or until lightly browned. Add garlic; sauté 1 minute. Return ribs to pan. Add broth, wine, vinegar, sugar, and tomato; bring to a simmer.-Cover and bake at 300° for 1 1/2 hours or until tender. Cool slightly. Refrigerate 8 hours or overnight.-Cook over medium heat 30 minutes or until thoroughly heated. Stir in 1/2 teaspoon salt and 1/2 teaspoon pepper.-if you want to make it a little lighter, you can skim the fat off the surface when you take it out of the refrigerator.

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AFB’s Meat Loaf

Meatloaf was 1lb 85/15 and 1lb 80/20 then an egg, bread crumbs, italian seasoning, W sauce, salt (not too much bc of the bread crumbs), pepper & ketchup. 350deg oven for 40-45mins. Let bake for about 10mins then coat with mixture of ketchup, srira-cha, cumin, honey & W sauce. Let rest for a few minutes before slicing.

Red potatoes are quartered and then put in a bag of a mixture of herbs and olive oil with a touch of balsamic vinegar and then shaken up in the bag to coat them and then put on a baking sheet. Baked alongside the meatloaf for about 45-50mins.

Duvalbill’s Dream Loaf½ stick (4 tablespoons) unsalted butter1¼ cups finely chopped onions1 medium red bell pepper, finely chopped (about 1 cup)¼ cup sliced green onion2 garlic cloves, minced2 eggs, beatena cup canned beef broth1 tablespoon Worcestershire sauce1 tablespoon hot pepper sauce1 tablespoon soy sauce1 pound ground beef½ pound ground pork½ pound ground veal4 ounces Monterey Jack cheese, grated (about 1 cup)¾ cup saltine cracker crumbs½ cup ketchup3 tablespoons Picka-Peppa sauce (optional)5 slices thick-cut bacon, halved crosswise

In a large skillet, melt the butter over medium heat. When it foams, add the onions, bell pepper, green onion and garlic. Cover and cook 5 minutes. Uncover and cook, stirring often, for another 4 or 5 minutes, or until the vegetables are lightly browned. Remove from the heat and cool to room temperature.

Position a rack in the middle of the oven and heat the oven to 350 degrees.

In a medium bowl, whisk together the eggs, beef broth, Worcestershire sauce, hot pepper sauce and soy sauce until well-blended.

In a large bowl, combine the ground beef, pork and veal with the onion mix-ture, the egg mixture, cheese, and cracker crumbs. Mix lightly but thoroughly.

Transfer the meat mixture to a shallow baking dish and shape it into a loaf about 3 inches thick; smooth the top with the back of a spoon. Mix the ketchup and Picka-Peppa sauce (if you’re using it) and spread evenly over the loaf. Arrange the bacon strips atop the ketchup sauce, overlapping them slightly if necessary.

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Non Cunty? BoooooSlogan’s Non-Cunty Meatloaf- Sweat a mixture of celery, red pepper, and onions

- Mix with 3 lbs. ground beef and 2 lbs. of ground pork, 4 eggs, and 2 cups of oatmeal. Shape into large loaves and put on baking sheet:

- Cover with ketchup- Bake on 350 for 75-90 minutes:

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Embree/Yung’s Shephard’s Pie1 1/2 Cup Beef Stock1/2 Cup Red Wine1 Onion1 Green Pepper2-3lbs of Grass Fed London Broil3 Sweet Potatoes2 Asparagus3 Garlic Cloves1 Dubliner Cheese

Throw the stock, wine, garlic and london broil in the croc pot or slow cooker. Quarter both the onion and pepper, put them in the croc pot. Put that on low heat for 6.5-7.5 hours.

When done, the beef should be fork tender. Shred the beef and toss the peppers and onions in the trash. Heat a pan to about medium high heat and toss in the ju. When it's boiling, throw in the shredded beef and reduce until the consistency will coat spatula. Put the beef and any remaining gravy into a bowl and cover with foil.

Boil and mash the potatoes early on. Sauté the asparagus in a pan.

Throw the beef and gravy in the bottom of a serving bowl, top evenly with sweet potato mash. Slice cheese into six pieces and arrange on top of the potatoes. Throw into an oven preheated to 425 degrees for five or seven minutes. When cheese has melted and there's a slight crust on the outside, remove and top with the asparagus.

El CUM Guy’s Meatballs1 pound ground beef1/2 pound ground veal1/2 pound ground pork2 cloves garlic, minced2 eggs1 cup freshly grated Romano cheese1 1/2 tablespoons chopped Italian flat leaf parsleysalt and ground black pepper to taste2 cups stale Italian bread, crumbled1 1/2 cups lukewarm water1 cup olive oil

now you can cook them two ways:

1st way

pan fry in a skillet with olive oil and garlic. When the meatballs are browned put them in your sauce, but be careful how much sauce the meatballs can soak up. Don't throw out the grease in the pan after you cook the meatballs and pick out the garlic. La-dle some sauce into the pan to loosen up the meat drippings, then put it back into your sauce.

2nd way

drop the meatballs raw into your sauce, but be careful how much sauce the meatballs can soak up.

1.% One 4-pound chuck eye roast or other chuck roast, tied 2.% Kosher salt and freshly ground pepper3.% All-purpose flour, for dusting4.% 1/4 cup extra-virgin olive oil5.% 1 large onion, coarsely chopped6.% 3 garlic cloves7.% 4 cups beef stock or low-sodium broth 8.% 6 thyme sprigs, 6 parsley sprigs and 2 bay leaves, tied9.% 1/2 pound white button mushrooms, quartered10.% 1 pound large carrots, sliced diagonally 1/2 inch thick11.% 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks 12.% 1 1/2 teaspoons cornstarch mixed with 2 tablespoons water

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Drew63’s Pot Roast

Preheat the oven to 300°. Season the roast with salt and pepper and dust with flour. In a medium, enameled cast-iron pot, heat 2 table-spoons of the oil. Add the roast; cook over moderate heat, turning, until browned all over, 20 minutes. Transfer to a plate.Add the onion and garlic to the pot and cook, stirring, until sof-tened, 5 minutes. Add the stock and herb bundle and bring to a boil. Return the meat to the pot, cover and transfer to the oven. Braise for 2 1/2 hours or until tender, turning once halfway through.Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of olive oil. Add the mushrooms, season with salt and pepper and cook over high heat until golden, about 8 minutes.Transfer the roast to a plate. Strain the cooking liquid into a bowl; discard the solids. Skim off the fat and return the liquid and meat to the pot. Add the mushrooms, carrots and potatoes. Cover and braise in the oven for 30 minutes, until the vegetables are tender.Transfer the roast to a work surface. Using a slotted spoon, transfer the vegetables to a deep serving platter; cover. Boil the liquid until reduced to 3 1/2 cups. Stir the cornstarch slurry and whisk it into the simmering liquid until thickened.Remove the strings from the roast and cut into thick slices; arrange on the platter and pour the sauce on top.

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tandn’s Steak Frites

Sometimes guys, sometimes. i get really excited about the food i make. one of the best things about learning to cook in french technique is that you can take them and apply them to any flavor profile and make good food. it's what separates them from every other school of cooking. i tried to do that to-day by making a play on 'steak frites', only I used hispanic in-gredients. sorry if not authentic fish

- marinated a skirt steak in a cuban mojo (citrus juices like orange, grapefruit, and lime, salt, pepper, cumin, on-ion powder, fresh garlic and olive oil) then pan seared.- made steak fries by par boiling idaho potatoes and then shallow pan frying. added kosher salt and fresh cracked pepper as they came out of the pan.- roasted tomatillo, tomato, and roasted garlic hot pan salsa.- spanish onion and roasted poblano tapenade

Chapter 4

Fowl

fish’s Spatchcocked Chicken

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blackened chicken breast (dried thyme, paprika, cayenne, cumin, s&p) seared in a cast iron skillet, then put into a 375 degree oven until its about 160 internal.

tandn’s Stuffed Chicken Drew63’s Blacken Chickenstuffed chicken breast:pounded thinstuffed with goat cheese, pancetta, and diced red bell pepperfolded in half and egg washed, then bread crumbed (both seasoned with salt, pepper, and thyme)

Lightly pan fried on each side and finished in 375 degree oven.

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Tackled some chicken picatta tonight - was damn good too. I even got real faggy with the garnish.

duvalbill’s Chicken Picatta

2 split boneless, painless chicken breastss and p.5 cup flour1 eggtablespoon milk3/4 cup seasoned breadcrumbsolive oil3 tablespoons butter1/3 cup lemon juice, reserve lemon halves1/2 cup dry white winetablespoon of capers or more to taste

preheat oven to 400place chicken breasts between parchment paper and pound to 1/4 inch thick. sprinkle both sides with s and p.mix flour, s and p in a shallow platein a second plate place a beaten egg with the milk added to iton third plate place breadcrumbs-dip chx breasts in flour and shake off excess. then SIP in egg and then bread-crumbs-heat olive oil in a large sautee pan over medium heat, add chx and cook for about three minutes/ side or until browned-once done place them on a sheet pan and bake for 5 to 10 minutes-while baking, wipe sautee pan off to make the sauce-over medium heat, melt one tablespoon butter-then add lemon juice, wine and reserved lemon halves and capers, boil over high heat until reduced by half-off the heat add remaining butter and swirl to combine. discard lemon halves-garnish with lemon and parsley if you want to get all faggy with it, like I did.

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Drew63’s Roasted Chicken w/ Pistachio Herb Salsaroasted the chicken with thyme/sage/s&p/lemons/garlic

made the pistachio salsa(called a salsa for lack of a better term) out of pistachios, olive oil, chives, lemon zest,

for the peppers and corn: sauteed peppers, red onion, minced capers, red pepper flakes, jalapenos. then threw in 2 ears of fresh corn along with parsley and red wine vine-gar at the end.

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duvalbill’s Pan Seared Chicken w/ Mushroon Gravy% •% 2 teaspoons vegetable oil% •% 1/2 teaspoon salt, divided% •% 1/4 teaspoon freshly ground black pepper% •% 1/4 teaspoon garlic powder% •% 1/4 teaspoon coriander% •% 1/4 cup chopped shallots% •% 1 (8-ounce) package mushrooms% •% 2 minced garlic cloves% •% 1/2 cup dry white wine - I used sauvignon blanc% •% 1 1/2 teaspoons flour% •% 3/4 cup fat-free, chicken stock% •% 2 tablespoons butter% •% 1 teaspoon minced fresh thyme

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or small heavy skillet.

2. Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and pepper, gar-lic powder and coriander. Add chicken to pan; cook 3 minutes on each side or until done. Transfer chicken to a serving platter; keep warm.

3. Add shallots and mushrooms to pan; sauté for 4 minutes or until browned, stirring occasionally. Add garlic; sauté for 1 minute, stirring con-stantly. Stir in wine and deglaze; bring to a boil. Cook until liquid almost evaporates. Sprinkle mushroom mixture with remaining 1/4 teaspoon salt and flour; cook 30 seconds, stirring frequently. Add broth to pan; bring to a boil. Cook 2 minutes or until slightly thick. Remove pan from heat; add butter and thyme, stirring until butter melts. Serve with chicken.

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Rebelution’s ‘Oven-Fried’ Chicken% •% 1 1/3 cups crispy rice cereal% •% 2 1/4 cups bagel chips or Melba toasts% •% 5 teaspoons extra-virgin olive oil% •% 3/4 teaspoon hot paprika% •% Kosher salt and freshly ground pepper% •% 1 1/2 cups plain Greek yogurt (2%)% •% 1 teaspoon dijon mustard% •% 4 skinless, bone-in chicken thighs or halved bone-in breasts (about 6 ounces each)% •% Preheat the oven to 475 degrees F. Set a rack on a foil-lined baking sheet and generously coat the rack with cooking spray.% •% Finely grind the cereal and bagel chips in a food proces-sor and transfer to a large resealable plastic bag. Add 3 teaspoons olive oil, the paprika, 2 teaspoons salt, and pepper to taste and toss.Whisk 1/2 cup yogurt and the mustard in a shallow bowl. Add the chicken and turn to coat, then transfer to the bag; seal and shake to coat. Place the chicken on the rack and mist with cooking spray. Cook 30 minutes. Only thing I did different was I used more dijon mustard and I dont use a bag to coat the chicken I've just always used a big bowl.

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Biship’s Blackened Chicken2 tbs Cajun seasoning.1lb Chicken Tenderloins1 yellow onion1 tbs minced garlic1 can fire roasted tomatoes8oz mushrooms8oz chopped asparagus/red bell pepper1 habenaro1/ 1/2 cups of heavy cream1 cup of grated/shredded Parmesanbunch green onion

blacken chicken in seasoning set aside

sautee onion, habenaro, mushrooms, asparagus/bells

add heavy cream and tomatos and stir in cheese

add fettuccine

garnish with green onion and some parm

Profit.

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Fish’s Skillet Fried ChickenJust processed a fryer and put it to bed in bowl of buttermilk (sea-soned with sriracha, garlic and onion powder, cayenne, S & P) for skillet fried chicken tomorrow night.

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Tandn’s Spatchocked Game Hen w/ Bacon, Apple Onion Jam

butterflied (or spatchcocked) cornish game hen; dried with a paper towel, removed the backbone, rubbed with kosher salt, pepper, garlic powder, and thyme. seared in a hot pan with vegetable oil and finished in a 400 degree oven.

- roasted chayote squash (or alligator pear); olive oil, salt, pepper, 400 degree oven.

- toasted garlic cauliflower puree with cream, butter, and ren-dered chicken fat.

- bacon, apple, and onion jam; cook bacon and remove from pan, cook apples and onions in bacon fat, drain 80% of fat and add apple cider vinegar and red wine vinegar, when fin-ishing sprinkle with a little sugar and return bacon.

- pan sauce from hen drippings, drippings from the roasted backbone, butter, chicken stock, and white wine, reduced heavily

This dish produced a few of the best bites I have ever had, and it is probably the best I have ever cooked a protein. Very proud. Here are some bad phone pics.

Toasted Cauliflower Puree & Roasted Coyote Pear

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Spatch'd and grilled a yard bird that was marinated in this for four hours (I wouldn't go much beyond that)...

fish’s Spatchcocked Chicken

1 cup White wine vinegar1 cup Olive oil1/2 cup White wine1 tbls. Oregano1 teas. Thyme3 tbls. Salt10 Garlic cloves; minced1 1/2 teas. Tabasco sauce

Mix all ingredients and marinate two whole chicken which have been cut in half.

Marinate several hours in refrigerator. Grill chickens slowly untildone.

Top rack of the closed grill, with 3 of the 5 burners on low (proba-bly about 325*) for about 50 minutes or so. Move to the bottom over direct heat for another five minutes a side to really crisp the skin up.

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Ball Gag Giorgio’s Slow Cooked Moroccan Chicken

- chicken leg (split into thigh and drum stick) with spice rub (ginger, cumin, coriander, tumeric, paprika, cardamon, chili powder)

- fried up the chicken in some oil then added onion, parsley, and a cinnamon stick

- the the flavors enjoy themselves for a couple minutes then put them in the slow cooker.

- let it cook at 175 for 90 minutes, popped the top and added some green olives and lemon juice. put it back in the oven for about 10 more minutes

Chapter 5

Pork

fish’ tenderloin

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Fish’s Mustard Glaze Pork Loin

2 teaspoons minced fresh thyme1 garlic clove minced1/2 teaspoon salt3/4 teaspoon pepper

reserve 1/3 of glaze for finishing sauceTied up the loin, lightly salted and pepperCook over high direct heat until good crust develops (15-20 mins, turning every few)

Proceed with indirect cooking (fat cap up) and baste every 10 mins or so with remaining glazeRemove from heat at 140 (will carryover to 150+), let rest for 20 minsPour resting juices into reserve glaze, stir

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ok so I'm throwing a last minute meal together. Bought a pork tenderloin which I'm going to smoke at 225 until internal temp is around 140. Using hickory chunk and pecan chips for wood. Thinking about throwing this in a tortilla wrap with salsa verde, red bell pepper, and cilantro. Sweet potato and salad as the sides.

RJF-GUMP’s Smoked Pork Loin

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tandn’s Boneless Braised Pork Chops

5 Vine Ripened Tomatoes (quartered)1/2 sweet onion (quartered)1 shallot (julienned)1 red bell pepper (julienned)kosher salt,fresh cracked pepper4 cloves garlic (slivered)1/3 cup Heavy CreamHandful of Italian Flat Leaf Parsley (fine chop)chicken stock (adjust as needed)white wine (adjust as needed)

Combine everything but the heavy cream and parsley in a sauce pan and cover with 1/3 white wine, 1/3 chicken stock, 1/3 waterjust above all of the ingredients. Cover the pot. Cook on med/med-low for about 45 minutes (or until everything begins to fall apart and combine, consult your favorite marinara recipe.) Let cool, and then puree in a blender (or puree now if you have a stick blender.)

Salt and Pepper the boneless pork ribs. Bring a dutch oven with a small amount of vegetable oil up to high heat. Once hot, brown the ribs on both sides to create a crust on the outside. Cover the ribs with the braising liq-uid and move to a preheated oven at 275 degrees for 2-2.5 hours (check for tenderness).

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tandn’s Pork Tenderloin SaucesFor whole pork tenderloin I prefer it grilled. So I usually grill with just a bit of kosher salt and pepper. Please don't overcook, almost everybody overcooks pork tenderloin. The center should still be slightly pink but warm all the way through.

Then serve with whatever sauce you are able to make or even buy. Try to match to what you are eating it with. Things that go well with pork include herbs like rosemary and thyme, sweet fruits and berries especially when teamed with mustard. Here are two sauces that go great with pork tenderloin:

2 garlic cloves, finely chopped2 teaspoons finely chopped peeled fresh ginger1 tablespoon vegetable oil1 teaspoon mustard seeds3/4 cup dried apricots (6 oz), finely chopped3/4 cup water1/3 cup red-wine vinegar1/4 cup sugar3/4 teaspoon salt

Cook garlic and ginger in oil in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring, until golden, 1 to 2 minutes. Add mustard seeds and cook, stirring, until fragrant, about 1 minute. Add remaining ingredients and simmer, partially covered, stirring occasionally, until almost all liquid is absorbed, about 20 minutes (chutney should be moist). Cool to room temperature.

2 teaspoons kosher saltFreshly ground black pepper2 tablespoons vegetable oil2 tablespoons unsalted butter1/4 cup bourbon1/2 cup low-sodium chicken broth1 tablespoon grainy mustard3 tablespoons heavy cream

Catch the drippings from the pork in tin foil on the grill then add a small amount with a pat of butter in a pan heating over med-low. Pull the pan from the heat and carefully add the bourbon. Return the pan to the heat and tip the pan slightly to ignite the alcohol. Cook until reduced by half then add the chicken broth and bring to a simmer, scraping up any browned bits on the bottom of the pan with a wooden spoon. Simmer for 3 minutes, then whisk in the mustard and the cream. Simmer the sauce until it coats the back of a spoon, about 1 to 2 minutes more. Adjust the seasoning with salt and pepper and serve with the pork chops. Shallots work great in this sauce as well.

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Jort’s Braised Pork ButtsDuvalbill’s Pork Tenderloinfor the beef tenderloin, try thisgrill tenderloinwhile grilling, put 2 tablespoons each ofrosemarythymeand sage in a food processor with a tablespoon of olive oiltake tenderloin off and let restafter resting, put a light coat of dijon mustard on the tenderloin and then coat with herb mixture.cut into inch and a half slices and serve.

It's mindless & super easy:

5 lb boston butt rubbed in Bad Byrons butt rub 24 hours prior to braisingBrought dutch oven up to temp & seared all sidesRemoved butt & placed asideSliced 2 sweet onions thin & tossed into dutch overPlaced butt on top & tossed in a few cloves of garlicPour beer over butt (I used Ballast Point Big Eye IPA) & brought to simmerCovered & put into oven @ 350 for about 3-3.5 hoursPulled the pork out, foiled, wrapped in towels & placed in cooler to rest.Strained the braising liquid & set onion/garlic aside to be added to pulled pork once shredded.

I used half for carnitas that night & mixed the rest with Dreamland sauce

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Now that's not a very nice pic -- because it looks monotone. But trust me there's a nice color profile with the green (onion), yellow (egg), white (rice) and dark (soy). Throw some sriracha and it looks like Kate Upton's labia.

Supercity’s Cunty Pork Chops:supercity Smuggiest of Cunts Pork ChopsYou'll need:get a couple thin sliced pork chops, no bone.two eggspanko bread crumbssoy saucegreen onionsoilrice. Make your rice ahead of time.

So just let your pork sit out for an hour to get to room temp. worrying about germs is for cunts. if you don't let your proteins get to room temp, they cook un-evenly. this is key for you grillers -- don't let your fucking chicken or beef go on a grill or pan out of the fucking fridge. the inside will cook slow while the outside will burn. think. dip your pork in a beaten egg and let it drip off -- you just want it coated. Then dip it in a plate of panko so it's all evenly coated.

Now heat up your pan and dump in a couple TBs of oil - I still use olive even though this is an asian dish. don't let the oil smoke you fucking cunt. now let the pork cook until the outside is golden brown -- but monitor your heat so you're not burning the outside and have a raw inside. Meat thermometer if your want but that is for dumb cunts.

Now take that shit off and let it rest -- preferably on some paper towels to get rid of the excess oil. Then after a few minutes resting (the meat continues to cook when it comes off the heat) slice it up. Go ahead and cut up your onions too while your beauties are resting.

Now take your cut up pork cutlets and drop them back in the pan, and pour over it with heat on a beaten egg. The beaten egg will coat the cutlets and cook. Tast-ers choice.

Now take that off the heat and place over rice. Top with your onions. And then soy bomb that shit. Don't salt this if you're going to use soy sauce because you'll be drinking water like a fish. Then fucking grub down.

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Drew63’s Ancho Chili Pork Tenderloin

chili powder/ancho/cinnamon/allspice rubber pork tenderloin with a ancho chili, bourbon, brown sugar, and chicken stock reduction

New Mexican Rub:

• 2 tablespoons ancho chile powder• 2 tablespoons light brown sugar• 1 tablespoon pasilla chile powder• 2 teaspoons chile de arbol• 2 teaspoons ground cinnamon• 2 teaspoons allspice

Combine all ingredients in a small bowl.

Bourbon-Ancho Sauce:

• 2 tablespoons olive oil • 1 large red onion, finely chopped • 2 cups plus 2 tablespoons bourbon • 3 ancho chiles, soaked, seeded, stems re-moved and pureed • 6 cups homemade chicken stock • 1 cup apple juice concentrate, thawed • 8 whole black peppercorns • 1/4 cup light brown sugar

Heat olive oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the bourbon and cook until completely reduced. Add the remaining ingredients and cook until reduced by half. Strain through a fine mesh strainer, return mixture to the pan, and cook to sauce consistency, add the re-maining 2 tablespoons of bourbon and cook for 2 min-utes. Season with salt.

DirectionsPreheat oven to 400 degrees F. Heat olive oil in a medium saute pan, over high heat. Season pork with salt on both sides. Dredgepork in the spice rub and tap off any excess. Sear the pork on both sides until golden brown. Cook in the oven to medium doneness, about 8 to 10 minutes.

Let pork rest for 5 minutes before slicing into 12 slices. Plate 3 slices per plate. Drizzle with the Bourbon-Ancho Sauce.

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Get that nice looking plate out of here

Drew63’s Braised Pork Chopseared porkchop, then caramelized onions, added cup of merlot, .5 cup soy sauce, 2 cups crushed tomatoes, 4 cloves of garlic, then braised in the oven at 350 for 1.5 hours.

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Can’t Get Enough of Slogan’s Flower Power Plates...

- Started with a bowl of diced sweet potato, potato, red on-ion, and celery- Threw a couple of pork chops in a Ziploc bag with red pep-

per flake, 1 tbsp salt, 1 cup of apple juice, 1 cup of water, and 4 cloves of garlic to marinate (for around 5 hours):- Heated 2 tbsp of oil in a skillet, tossed in the veggies, and roasted them on 400 for 90 minutes (stirring every 30). Fin-ished with a bit of salt and olive oil when they came out of the oven:

- Removed the pork chops from the marinade, dried them off thoroughly, and seared in cast iron, then finished in the oven:

- And new plates are on the way for Christmas. :LOLDOG:

Slogan’s Pan Seared Pork Chops

Chapter 6

Lamb

duvalbill’s Lamb Chops

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jpat21’s Slow Cooked Lamb Shanks in Pinot Noir

Ingredients 4 lamb shanks -- about 1 lb3 teaspoons kosher salt1 28-ounce can whole tomatoes1 large onion chopped1 fennel bulb -- take off fronds and stalk and just thinly slice the bulb2 carrots peeled and sliced in 1 inch pieces (carrots are optional but recom-mended)2 stalks of celery coarsely chopped4 garlic cloves sliced thin1 lemon - halved2 cups pinot noir1 1/2 teaspoons finely grated fresh ginger2 cinnamon sticks1 teaspoon coriander seeds1 teaspoon fennel seeds3 tablespoons unsalted butter12 fresh mint leaves.

DirectionsPreheat your oven to 350degrees.

Get your dutch oven and add oil over high heat until the oil begins to smoke. Season your shanks on both sides with salt and pepper and sear them off on both sides until they are a golden brown. Take them out and set aside – drain 90% of the excess oil from pan.

Throw in your onions, fennel, celery, and carrots and garlic and 1 tea of salt and get that nice and glassy/caramelized. I like to scrape off the browned bits of meat from the bottom of the pan to include in the veg mix. Squeeze the lemons over the onion mixture and drop the remaining rinds in it. Throw in wine, tomatoes, and ginger and bring to simmer. Go for 3 or 5 minutes.

Then drop those shanks back in along with cinnamon coriander fennel and 1 cup of water or chicken stock. Cover and bake in 350degree oven for a good 2-3 hours or until the meat falls of the bone.

Served it with toasted orzo pasta and slow roasted tomatoes

Marty Kaan’s Rack of LambIngredients

1/2 cup fresh bread crumbs2 tablespoons minced garlic2 tablespoons chopped fresh rosemary1 teaspoon salt1/4 teaspoon black pepper2 tablespoons olive oil

1 (7 bone) rack of lamb, trimmed and frenched1 teaspoon salt1 teaspoon black pepper2 tablespoons olive oil1 tablespoon Dijon mustard

Directions

Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the cen-ter position.In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mix-ture. Set aside.Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.Arrange the rack bone side down in the skillet. Roast the lamb in pre-heated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving be-tween the ribs.

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Slogan’s Grilled Marinated LambWhen I cook lamb, I butterfly it then put it into a large Ziploc bag with a mixture of:

olive oil3-4 cloves of garlicsaltpeppermintparsleyjuice of a lime

I run all of that through my food processor for a couple of pulses to break down the leafiness. That marinates overnight, and then I take it out of the refrigerator about 2 hours before cooking to bring to room temp. I'll either throw it on a grill, or I'll use the broiler for around 10-15 minutes per side, de-pending upon how thick it is and how you like your meat done.

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duvalbill’s Braised Lamb Chops

Preparation

-preheat oven to 275-add 2 tablespoons olive oil in heavy large Dutch oven over medium-high heat. Add sliced onions and shallots and sauté until brown, about 20 minutes. Mix in 2 tablespoons chopped rosemary. Remove from the dutch oven or slow cooker into another dish to cool.-Salt and pepper the lamb chops. Heat remaining 2 tablespoons olive oil in heavy large skillet over high heat. Working in batches or all at once if space allows, add the lamb chops to the cooker and sear until brown on both sides, about 10 minutes per batch. Using tongs, trans-fer lamb chops to plate. Add 1 cup dry red wine to the dutch oven and bring to boil, and deglaze the pan.-Add the onions and shallots back in to dutch oven. Add remaining 1 1/2 cups red wine, beef stock, tomato paste, carrot and 2 bay leaves to dutch oven. Bring to boil, stirring until tomato paste dissolves. Add lamb chops, turning to coat with liquid.-Bring mixture to boil, cover and place into oven until lamb is almost tender, turning lamb occasionally, about 1 1/2 hours.-Then transfer the dutch oven back to the stove top to finish and boil until liquid is reduced to sauce consistency, stirring and turning lamb shanks occasionally, about 30 minutes. Season with salt and pepper.

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BayouMafia’s Rosemary Crusted Leg of Lamb

7 or so stems fresh rosemary4 cloves garlic, peeled and roughly chopped1 teaspoon cracked green peppercorns1/4 cup olive oil1 leg of lamb1 cup dry red wine (I used Nemea from Greece)1/2 tablespoon unsalted butter1/2 cup beef stock1 stem oregano

strip rosemary from stems and place in a small food processor with garlic and pepper. Drizzle in a little olive oil before closing the lid. Pulse to combine, then drizzle in more olive oil. Repeat until you have a paste that can be thinly spread on the lamb. Add salt to taste and vary the measurements of the other three ingredients to get the taste you want.Butterfly the lamb and remove the bone. Cover the leg with the rosemary/garlic mixture, then roll it back up (kind of like it was be-fore the bone was removed) and secure it with kitchen twine.Place in a roasting pan, then cover with foil and place in a 350° oven for roughly 25 minutes per pound until internal temperature is 145° for medium rare. Remove the foil for the last 15 minutes.Move the lamb to a cutting board to rest, and pour the drippings from the roasting pan into a pan with beef stock, wine, oregano and butter. Reduce by half. Remove the oregano and discard.

Slice the leg of lamb into 1/4" slices and ladle the pan sauce over it af-ter plating.

Chapter 7

Fish & Seafood

Drew63’s Blackened Red Snapper(no racist)

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duvalbill’s Shrimp N Grits1 cup water1 tablespoon waterSalt and pepper to taste1 cup of grits2/3 cup of parmesan cheese (cheddar is fine if you prefer it)5 slices of bacon2 cups of tomatoes diced1 pound of peeled shrimp1 cup of onionstablespoon chopped chipotle chile canned in adobo

-Combine milk, water, butter, salt and pepper in a saucepan over medium high. Bring to a simmer and gradually add grits and stirring constantly.-reduce heat to medium and cook four minutes unitl thick, then add cheese-when grits cook, cook bacon until crisp. Remove bacon from pan, crumble, and reserve some leftover oil. Add white onion to pan and cook until almost transluscent. Cook shrimp in re-maining oil until almost done and stir in bacon, tomatoes and chopped chile and sautee until warm. Serve shrimp mixture over grits.-toss some green onions on top if you like

Side note - you can use hot sauce instead of chopped chile, but I like the chipotle flavor. Also, it's fine without tomatoes ad my wife never wants me to add them.

Drew63’s Shrimp N GritsCountry ground grits, water, whole milk, and heavy cream. Add salt and pepper to taste. Think the cheese would have taken away from the shrimp.

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Biggunz’s Shrimp N Grits

- Stone ground grits from Georgetown, SC. Hydrated with half and half and chicken stock, finished with butter and sharp cheddar.- Mushrooms and green onions sauteed in bacon grease, then grease used to make a light roux, and 2 CLOVES garlic sau-teed briefly with the roux.- Shrimp flambe'd in bourbon, then roux added and thinned with white wine and lemon juice.- Garnish with bacon and green onions

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Tandn’s Shrimp N GritsIngredients1.5 pounds peeled/veined shrimp6 slices bacon (chopped)1 small yellow onion1/4 cup green bell pepper1/4 cup yellow peppersalt and pepper to taste1 clove garlic (minced)hot sauce to taste1/4 cup scallions2 tbs all purpose flour1.25 cup unsalted chicken stock1 cup sharp white cheddar cheese1.5 cups stone ground gritsbutter3 cups milk, 3 cups water

Directions:- salt and pepper shrimp and leave to the side- bring the water and milk up to a small boil (don't let liquid boil hard) in a heavy saucepan, start by adding handfuls of the grits and whisking them fervently until all of the grits are in the pot. reduce the heat to a very low heat and simmer for approx. 35-45 minutes stirring occasionally (and a little more towards the end) until hydrated.- while grits simmer: fry bacon in a medium skillet over medium until almost crisp, stir in onion, green and yellow pepper, and garlic and cook over medium low heat until onions are translu-cent (about 5-7 minutes). Add scallions and sprinkle flour over to create a very loose roux. Add stock (warm) to the pan and cook while stirring for approximately 5 minutes removing any lumps, and then removing from heat. Season with salt and pep-per.- once grits are creamy stir in as much butter as you like (about 3 tbs should do), cheese, and a dash of hot sauce.- put sauce back onto burner over medium high heat and add shrimp until cooked to opaque throughout (add more stock if needed to keep thin).

serve shrimp sauce over creamy grits. garnish with ends of scal-lions. serve with hot sauce of choice on side.

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duvalbill’s Dill Salmon

6 tablespoons fat-free sour cream

% •% 3 tablespoons chopped fresh dill% •% 3 tablespoons white wine or rice vinegar% •% 1 1/2 tablespoons finely chopped shallots% •% 1/4 teaspoon grated lemon rind% •% 2 teaspoons fresh lemon juice% •% 1 garlic clove, minced% •% 2 salmon fillets% •% 1/4 teaspoon salt% •% 1/4 teaspoon freshly ground black pepper% •% Cooking spray% •% 1/4 cup dry white wine% •% 1 cucumber

% 1.% Combine sour cream, 2 tablespoons dill, 2 tablespoons vinegar, shallots, rind, juice, and garlic in a bowl, stirring well; cover and chill.% 2.% Sprinkle fish evenly with salt and freshly ground black pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with olive oil. Add fish to pan, and cook for 3 minutes. Turn fish over, and cook 1 min-ute. Remove from heat. Add wine; cover and let stand 3 minutes or until fish flakes easily when tested with a fork or until desired degree of done-ness.% 3.% Using a vegetable peeler, shave cucumber lengthwise into rib-bons to yield about 2 cups. Combine cucumber, remaining 1 tablespoon rice vinegar, and remaining 1 teaspoon dill in a bowl; toss gently to coat. Place about 1/2 cup cucumber mixture on each of 4 plates; top each serving with 1 fillet and 2 tablespoons sour cream mixture.

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wes tegg’s Shrimp Andouille Pot PieIngredients

' •' 1 sheet frozen puff pastry (half of 16-ounce package all-butter puff pastry or half of 17.3-ounce package regular puff pastry), thawed' •' 1/2 cup heavy whipping cream' •' 2 tablespoons all purpose flour' •' 1 tablespoon butter' •' 3 1/2 cups sliced leeks (white and pale green parts only; from 3 large)' •' 1/2 pound andouille sausage, cut into scant 1/2-inch cubes' •' 2 large garlic cloves, minced' •' 1/3 cup dry vermouth or dry white wine' •' 1 1.5-ounce package concentrated classic seafood stock (such as Glace de Fruits de Mer Gold) mixed with 2 cups water; or 2 cups bottled clam juice' •' 1/4 teaspoon dried thyme' •' 1 8-ounce red-skinned potato, peeled, cut into 1/2-inch cubes' •' 1 1/2 pounds deveined peeled uncooked jumbo shrimp, cut into 1-inch piecesConcentrated classic seafood stock is available at many fish markets and from amazon.com.

Preparation Preheat oven to 400°F. Roll out pastry on floured surface to 12-inch square. Cut out four 5 1/2-inch rounds. Place on parchment-lined baking sheet; bake until golden, about 15 minutes. Cool on sheet. DO AHEAD Can be made 1 day ahead. Wrap airtight and store at room temperature.' Preheat oven to 400°F. Whisk cream and flour in small bowl. Melt butter in large skillet over medium heat. Add leeks and sauté until tender, about 10 min-utes. Add andouille and garlic and sauté 4 minutes. Add vermouth; simmer until liquid evaporates, about 3 minutes. Add seafood stock mixture and thyme. Bring to simmer. Add potato and cook uncovered until tender, about 6 minutes [ TEGGNOTE: this is just flat wrong. It will take about 12-15 minutes. You'll want to use more seafood stock or add a cup of water at that stage, too.]Add cream mixture to skillet; stir. Simmer until sauce thickens and boils, about 3 minutes. Reduce heat. Add shrimp; simmer until just opaque in center, about 3 minutes. Season with salt and pepper.' Divide hot filling among four 1-1/4-cup baking dishes. Top each with pastry round. Bake until filling bubbles, about 5 minutes.

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Drew63’s Pan Seared Scallops

pan seared scallops(s&p, used a touch of pecan oil to sear them)

after they were seared, sauteed a shallot in a tbsp of butter, then added white wine to deglaze, added parsley and lemon zest to. cooked out for a minute or two, added a squeeze of lemon juice to finish with a tbsp of butter

heirloom tomato w/ basil, balsamic vinegar, mozzerellla

fingerling potatoes w/ garlic, thyme, rosemary, s&p 425 for 20 minutes

asparagus w/ s&p evoo grilled on bge for 5 minutes

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Drew63’s Baked CodZucchini, yellow squash, shallots, basil, and assorted cherry tomatoes. then tablespoon of white wine, and a splash of olive oil. Topped with a piece of cod w/ s&p

Cooked in a parchment paper pouch in the oven at 400 for 10 mins

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duvalbill’s Remulade Sauce (For Crab Cakes)1 1/4 cup mayo1/4 cup creole mustard1 tablespoon paprika2 teaspoon old bay2 teaspoon horseradish1 teaspoon hot sauce1 clove of garlic

place all ingredients in a food processor and let sit in the fridge a few hours if possible

Bayou Mafia’s Remulade Sauce % •% 1/3 cup chopped fresh parsley leaves% •% 1/3 cup chopped green onions, white and green parts% •% 1/4 cup capers, with juice% •% 1 clove garlic, minced% •% 1 cup mayonnaise% •% 2 tablespoons olive oil% •% 2 tablespoons fresh lemon juice% •% 1 teaspoon dijon mustardTo prepare sauce, place the parsley, green onions, capers, and gar-lic in a blender or food processor and combine. Add the mayon-naise, olive oil, lemon juice and mustard. Blend well. Chill until ready to serve with seafood. This keeps in a covered container in the refrigerator for several weeks.

jonbeneramsey’s Maryland Crabcakes

1/2 lb jumbo lump1/2 lb lump2 Tbsp mayo1 tsp dry mustarda dash or two of worcestershire6 saltines (crushed)

- set the oven to 375 on broil- lightly mix ingredients until thoroughly incorporated- form crabcakes (4 or 5) on oiled baking sheet- put baking sheet in the fridge to allow the crabcakes to set- broil until browned and heated through (15 minutes?)

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RJF-Gump’s BBQ Shrimp

pound of shrimp3 tbsp butter melted1/4 cup worcestershire sauceliberally saltedliberally peppered3 tbsp garlic powder1/2 cup of white wine2 or 3 bay leavesjuice of 1/2 lemon

combine all the ingredients in a bowl and let that hang out in the fridge for 2-3 hours. Then I grilled, shell on for about 5 minutes (2-3 minutes per side) at 325 until they turned nice and pink. I usually throw in some hot sauce but I forgot.

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Tandn’s Cocktail Sauceanyone else love to make their own fresh cocktail sauce for shrimp cocktail? fresh scrimps were on sale at the market so I picked up a pound.

I make mine as a conventional ketchup/horseradish mixture that you would find in any mild cocktail then I add:

- another 1/2 teaspoon of horseradish- 4-5 dashes hot sauce of choice (todays was cholula)- cracked black pepper to taste- a little fresh lemon- 1/2 teaspoon grey poupon mustard

it's so fresh, very spicy, and delightful on fresh scrimp. I usually only make enough for 2-3 pounds of shrimp, it's all by eyeball or I would give a full recipe.

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I cooked some salmon tonight on a Himalayan salt block. Raging river fish rub with maple syrup and butter glaze. Was pretty good and really easy. Was hard to tell if the salt block made a difference cause the rub and glaze were pretty distinct but I'll cook something straight up on it soon.

*J Y*’s Grilled Salmon

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Embree/Young’s Sirach-eye Salmon Bites Broiled off some salmon with chive butter for 10 mins until cooked all the way through. Chopped up and mixed with a green olive, black olive and caper tapenade, mayo, dill, diced ginger and lemon juice. Throw in some salt and pepper once you've made a proper mix. Throw some crostinis together and top them with goat cheese, the salmon mixture and then put a small dollop of sriracha on top. Turned out excellent.

Slogan’s Broiled SalmonSeason salmon fillet with salt and paprika. Let sit and come to temperature. While doing so, pre-heat oven on broil setting with a baking sheet inside the oven. When broiler is good and hot (as well as baking sheet), remove baking sheet from the oven and coat with a high smoke point oil. Return to oven for 2-3 minutes to get very hot.

Pull baking sheet from oven, and put salmon on the baking sheet, skin side down. Return under broiler for 10-12 minutes or until salmon is mostly done, then lest rest for 1-2 minutes. Skin will be perfectly done and crispy, and won't stick (or shouldn't). Fish should be moist and tender.

Truman’s Teriyaki Marinated Salmon

Create a mixture of 2/3 Teriyaki Glaze 1/3 Soy sauceHoneyGarlicGingerlemon juice

Marinate for at least 3 hoursGrill on well oiled grate

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19B’s Mussels

Bought ~4.5 lbs. of mussels from Costco last weekend. Did a couple lbs. with white wine, garlic, etc. Did the remaining ~2-3 lbs. steamed in Four Peaks Kiltlifter (red ale), garlic, shallot, and serrano for some heat. A little arrowroot to tighten up the sauce. Shared some with the 4 year old boy and 1.5 year old girl. Wife has been landlocked her whole life and looked down her nose at us as we enjoyed delicious mussels. Eff her.

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Rebelution Fried Tilapia & Corn Maque ChauxFor the fish:You can pretty much use any fish filets you want, these were ti-lapia.Soak the filets in buttermilk.Dredge them in a seasoned flour mixture (Mine is just salt, pep-per, and garlic powder)Pan fry them til nice and brown on both sides.

Corn Maque Choux4 ears of corn, cleaned – cut off the cob and scrape the milk from the cob2 Tbs butter½ cup chopped onion¼ chopped bell pepper2 Tbs minced garlic¼ cup chicken broth1 cup heavy cream½ tsp thymeDash of Crystal or pinch of cayenne pepper

Heat butter in a large non-stick skillet; add onions and saute over medium-low heat for 5 minutes or until translucent. Add bell pepper & garlic and saute an additional 3 minutes.Add corn and saute additional for 5 minutes, stirring fre-quently. Add chicken broth and simmer for 2 minutes or until liquid has started to evaporate.Add cream, Crystal or cayenne pepper sauce; simmer over medium-low heat for 5 minutes or until mixture thickens, stir-ring frequently.Add thyme and stir to blend. Season to taste with salt and fresh ground black pepper.

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Drew63’s Carolina Fish MuddleIngredients•% 1 teaspoon vegetable oil•% 1 pound wild American shrimp, peeled, deveined, shells reserved•% 8 sprigs thyme•% 4 bay leaves•% 2 28-ounce cans whole peeled tomatoes with juices•% 1 pound slab bacon, cut into 1/2" cubes, or thick-cut bacon, sliced into 1/2" strips•% 4 celery stalks, finely chopped•% 3 carrots, finely chopped•% 2 onions, finely chopped•% 1 leek (white and pale-green parts only), finely chopped•% 3 garlic cloves, finely chopped•% 1/2 jalapeño (with seeds), finely chopped•% 1 pound new potatoes, peeled, cut into 1/2" cubes•% Kosher salt, freshly ground pepper•% Hot pepper sauce (such as Cholula or Tabasco; optional)•% 1 pound black or striped bass fillet, cut into 1"–2" pieces•% 1 pound black or red grouper fillet, cut into 1"–2" pieces•% 6 slices baguette, toasted•% 6 cups cooked stone-ground grits or rice•% Chopped flat-leaf parsley

Preparation% Heat oil in a medium saucepan over medium heat. Add shrimp shells and cook, stirring constantly, until pink. Add 3 cups water and bring to a simmer. Cook gently until liquid is reduced to 2 cups. Strain stock, discarding shells. DO AHEAD: Can be made 1 day ahead. Cover and chill stock and shrimp separately.Tie thyme sprigs and bay leaves into a bundle with kitchen twine; set aside. Pulse tomatoes with juices in a food processor until chunky purée forms; set aside. Heat bacon in a large Dutch oven over medium-low heat; cook, stir-ring occasionally, until some of fat is rendered and bacon is just beginning to crisp, 10–15 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; reserve 2 Tbsp. bacon drippings for croutons.

Preparation (Continued)% Add celery, carrots, onions, and leek to pot. Increase heat to medium and cook until vegetables are tender, about 10 minutes. Add garlic, jalapeño, and herb bundle; cook for 2 minutes. Add reserved tomato purée; cook, stirring often, for 20 minutes. Add shrimp stock (or, if omitting the first step, add 2 cups fish stock or clam juice) and bring to a simmer. Add potatoes and cooked bacon and simmer until potatoes are tender, about 15 minutes. Sea-son stew with salt, pepper, and hot pepper sauce, if desired.Add fish and shrimp; bring to a gentle simmer. Cover; cook until fish and shrimp are just opaque in center, about 5 minutes.% % Meanwhile, brush bacon fat onto toast to make croutons. Ladle muddle into bowls over grits or rice, sprinkle with parsley, and garnish each bowl with a crouton.

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Drew63’s Blackened Red Snapper w/ Corn Salsa

4 red snapper fillets (about 6 ounces each2 tablespoons butter

Cajun Seasoning Mix 2 tablespoons salt1 tablespoons paprika1-1/2 teaspoons garlic powder1 teaspoon onion powder1 teaspoon cayenne pepper1/2 teaspoon black pepper1/2 teaspoon dried thyme leaves1/2 teaspoon dried oregano leaves1/2 teaspoon ground white pepper

1. Rinse red snapper fillets with fresh water and pat dry using a paper or kitchen towel.2. In a small bowl, prepare Cajun seasoning by combining and mixing together salt, paprika, gar-lic powder, onion powder, cayenne pepper, black pepper, thyme, oregano and ground white pepper.3. Heat large skillet over medium heat until very hot. Next add butter and swirl skillet to coat entire bottom. When butter no longer bubbles, add filets to skillet and cook for 6 to 8 minutes. Turn fish halfway through cooking. Your black-ened red snapper fillet is done when it easily flakes with a fork.

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For the Salsa:1 large heirloom tomato, diced1 avocado, diced1 ear of corn, kernels removed1 jalapeno, mincedmix ingredients together, add salt and pepper and the juice of one lime

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Section 17

Drew63’s Shrimp Etoufflee% •% 6 tablespoons unsalted butter% •% 1/2 cup all-purpose flour% •% 4 cups chopped onions% •% 2 cups chopped green bell peppers% •% 2 cups chopped celery% •% 2 tablespoons minced garlic% •% 1 (14.5-ounce) can diced tomatoes% •% 2 bay leaves% •% 2 teaspoons salt% •% 1/2 teaspoon cayenne pepper% •% 2 tablespoons Essence, recipe follows% •% 1 quart shrimp stock% •% 3 pounds medium shrimp (21 to 25 count per pound), peeled and deveined% •% 1/4 cup chopped parsley leaves% •% Steamed white rice, for serving% •% 1/2 cup thinly sliced green onion tops, for garnish

DirectionsMelt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with thebay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stir-ring occasionally, for 45 minutes. Season the shrimp with the remaining table-spoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.Serve immediately over steamed white rice and garnish with sliced green on-ion tops.

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Rebelution’s Seared Ahi Tuna w Ginger Soy Dipping Sauce

1 Ahi tuna steak2 Tablespoons of black sesame seeds2 Tablespoons of white sesame seedsKosher SaltSesame Oil for frying

-Let tuna steak get to room temperature. Lightly use a paper towel and pat the steak to absorbe excess juices.

-In a separate bowl big enough to fit the tuna steak, add the black and white sesame seeds as well as a sprinkle of kosher salt. Using tongs, coat the entire outside of the tuna by pressing it into the sesame seeds until the steak is completely covered.

-In a pan, add enough oil to just coat the bot-tom of the pan and preheat the pan to medium-high heat. Then take the tuna and place it in the hot pan and sear for about 45 seconds on all sides.

Dipping Sauce% •% ⅔ cup rice vinegar% •% ⅓ cup soy sauce% •% 2 cloves garlic, minced% •% 2 teaspoons toasted sesame oil% •% 1 tablespoon ground ginger-In a bowl, mix the rice vinegar, soy sauce, garlic, sesame oil, and ginger together. Divide the mixture among 4 ramekins.

Chapter 8

Brussels & Other Sides

Truman’s Grilled Brussels Sprouts

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Tandn’s Sweet Potatoes

2 sweet potatoes2 eggs whites2 roasted jalapenos2 ears of sweet corna pinch of kosher saltpinch of cuminapprox 1 1/2 tbsp cracked black pepperbread crumbssugar to taste

Begin by baking the sweet potatoes until fully cooked and then remove the meat from the inside into a large mixing bowl. Add all of the ingredi-ents except the bread crumbs and combine. Add the bread crumbs in small amounts until the bat-ter is no longer noticeably wet. It will thicken up and you will be able to handle it in your hands fairly easily without it sticking. Form into small pancakes (and pan fry) or fritters a little smaller than a golf ball (and deepfry.)

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Rice Pilaf with Apricots, Chickpeas, and AlmondsMakes: 4 servingsTime: About 1 hour, largely unattendedBoth the main recipe and the super-quick couscous variation benefit from resting off the heat after cooking, so this pilaf is easy to time with a slew of other dishes for buffets or holidays. The recipe is also a good place to use millet: Its corn-like flavor and grainy texture team nicely with the apricots and orange, and it cooks a little faster than brown rice.

1⁄2 cup slivered or chopped almonds2 tablespoons olive oil, plus more for serving1 small red onion, chopped1 tablespoon minced garlic1 tablespoon pimentón (smoked paprika)Salt and black pepper1 cup brown basmati riceJuice of 1 orange1⁄2 cup white wine1⁄2 cup chopped dried apricots, or 1 cup chopped fresh apricots1 cup cooked or canned chickpeas, drained1⁄2 cup chopped fresh parsley

1. Put the almonds in a large, deep skillet or medium saucepan over me-dium heat. Toast, shaking the pan and stirring often, until they begin to brown but don’t burn, 5 to 10 minutes. Remove the almonds from the pan.2. Add 2 tablespoons oil to the skillet. When it’s hot, add the onion and garlic. Cook, stirring, until the onion softens and begins to turn golden, 5 to 10 minutes. Add the paprika, salt, and pepper and continue to stir un-til fragrant, just another minute.3. Add the rice and stir until it’s glossy, completely coated with oil, and starting to color lightly, 3 to 5 minutes. Add the orange juice, wine, and 11⁄2 cups water. Bring to a boil, then reduce the heat so it bubbles stead-ily. Cover the pan and cook until almost all of the liquid is absorbed and the rice is just tender, 40 to 50 minutes.4. Stir in the apricots, chickpeas, and parsley; cover and remove from the heat. Let the pilaf rest for at least 10 minutes or up to 30 minutes. Taste and adjust the seasoning. Add the reserved almonds and a little more oil if you like, and fluff with a fork. Serve hot or at room tempera-ture.

Tandn’s Rice Pilaf w/ Apricots, Chickpeas and Almonds

PharmDNole’s Simplest Quinoa Pilaf

% •% 1 1/4 cups whole grain quinoa (about 7 ounces)% •% 1 3/4 cups low-salt chicken broth (preferably organic)% •% 1/4 teaspoon kosher salt% •% 1/4 teaspoon freshly ground black pepper% •% 1/3 cup chopped fresh cilantro or Italian parsley% •% 1/3 cup pine nuts

Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.

Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, re-duce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.

Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.

Mix the cilantro and pine nuts into the quinoa.

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Tandn’s Brussels Sprouts

Brussel sprouts that I broasted (braised and roasted), they started our roasting in a hot pan with lots of butter, added shallots and 2/3 a bottle of wine, braised them down, cooked out the liquid and let the butter work again at the end.

Truman’s Grilled Brussels

-Half Sprouts- Toss in EVOO w/S&P- Skewer- Place directly on grill over medium heat until charred

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Slogan’s Roasted Brussels Sprouts

Roasted the brussel sprouts in bacon fat, then tossed in cranberries, some chopped garlic, the rendered bacon, and a splash of olive oil and balsamic vinegar before serving. Wanted to add in some pine nuts (and you could taste they were missing a crunch in the combo), but it was pretty good

Bayou Mafia’s Roasted Brussels SproutsMy brussels sprouts recipe is as easy as it gets and my wife thinks I'm a golden god when I make it. She says it's easily her favorite thing that I cook and she loves my cooking.

Trimmed and halved brussels sprouts with walnuts, whole garlic cloves (I typically use a whole head of garlic -- not a whole bushel TLAU), and sundried tomatoes (I buy the ones julienned and sit-ting in oil in a jar). Use the oil from the sundried tomatoes instead of adding olive oil (not all the oil or it will be oily as shit) and toss just a little so that everything is well coated.

Put it in a 9x9 glass dish and roast for ~15 minutes, stirring once for even heating

Sometimes I use pine nuts instead of walnuts

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duvalbill’s Asparagus w/ Balsamic Butter

2 lbs of asparaguscooking sprayteaspoon of salt and pepper2 tablespoons butter1 teaspoon balsamic vinegar2 teaspoons soy saucelemon rind-preheat over to 400-place asparagus on baking sheet; coat with cooking spray. Bake at 400 for 12 minutes or until tender-melt butter in skillet over medium heat; cook 3 minutes or until lightly browned.-remove from heat and stir in soy sauce and balsamic vinegar.-drizzle over asparagus, tossing to coat.-garnish with s and p and rind.

Slogan’s Grilled ZucchiniGo buy zucchini squash. Cut into thin slices. Toss into a ziploc bag with a 3:1 mixture of olive oil: bal-samic vinegar, along with a chopped clove of garlic and some S&P.

Toss on grill

Gtr’s Sautéed Kale1. Render down cut smoked bacon (preferably Neuske's).2. Saute julienne sweet onion and chopped garlic in the fat.3. Add chopped kale (tough stems removed) and lower heat.4. Cook until desired tenderness.5. Season with S&P and a splash of good vinegar and make

tandn’s Garlic Confit Green Beansput olive oil into a pan (no heat)peel about 6-7 cloves of garlic and sliver them (cut along bias, about 3 slivers per clove) and add to cold olive oilturn the heat to low (2-3 on newer stoves)allow for the garlic to toast and cook in the lowly heated oil until it is brown and softadd green beans, kosher salt, and and cracked peppercover and cook approx 15 minutes (or until tender) stirring occasionallyadd 1-2 pats of butter and an entire lemonturn heat to full medium to reduce the lemon juice until it sweetens and coats beansserve (I pull the confited garlic out and serve next to it)

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RJF-GUMP’s Siracha Cole Slaw1/3 cup mayo1/2 cup mustard1/3 cup srirachahot sauce to tastesalt and pepper to tastesugar to tasteCombine with one pound of cabbage (or bagged cole slaw). Let rest in fridge over night.

The Teek’s Ginger Ale Glazed CarrotsIngredients1 pound medium sized carrots (about 7), peeled and cut on the bias 1/4-inch thick1 ounce (2 tablespoons) unsalted butterHeavy pinch kosher salt1 cup good-quality ginger ale1/2 teaspoon chili powder1 tablespoon chopped fresh parsley leaves

DirectionsIn a 12-inch saute pan over medium heat, combine the car-rots, butter, salt and ginger ale.Cover and bring to a simmer.Once simmering, remove the lid, stir, and reduce the heat to low.Cover again and cook for 5 minutes.Remove the lid, add the chili powder and increase the heat to high.Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes.Pour into a serving dish and sprinkle with the parsley.

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Bayou Mafia’s Bacon Sauted Kale-1 bunch kale-5 slices smoked bacon-2 pats of butter-2 cloves garlic chopped-½ yellow onion, chopped-good bourbon (I used Eagle Rare)salt & pepper

Pro-Tip:% •% Pour yourself a glass of bourbon. Use ice if preferred. If you prefer to mix your bourbon with coke, proceed to put a nice firm penis in your mouth.% •% Hand tear the kale into small pieces% •% cook the bacon, set aside (chop once it's cooled), then drain off all but about 2 tablespoons of grease% •% deglaze the pan with bourbon. Add the pat of butter and then the chopped garlic and onions and sauté until translucent% •% Add kale% •% Stir!% •% When kale is almost done add the bacon and toss, cook another couple of minutes

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wes tegg’s Mango-Jasmine RicePretty simple. Get long grain white rice (I used jasmine, but it doesn't really matter) and follow general rice-cooking guidelines; add a chopped mango, fresh grated ginger root (about 3 tsp), and a tsp of canola oil when the water is 2/3 absorbed; fluff with a fork and serve.

wes tegg’s Mashed Turnips8 large turnips (about 2 pounds), peeled and quartered1/2 cup sour cream6 scallions, thinly sliced2 tablespoons freshly grated horseradish, or more to taste2 teaspoons salt1. Place the turnips in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat, then reduce the heat to low and simmer until fork-tender, about 25 minutes. Drain thor-oughly, until completely dry.2. Place the turnips in a bowl and, while they are still hot, add the sour cream, scallions, horseradish and salt. Mash with a wire whisk or potato masher until well combined but still chunky. Serve immediately.

Jort’s Pasta Salad1 lb rotini pasta2 bulbs of garlic (they were small) YES TLAU HEADS!!!1 jar roasted red pepper1 poblano pepper1 red chili pepper1/2-3/4 cup each of shredded mozzarella, asiago & Parmi-giano Reggiano

Roasted both bulbs of garlic in oven set to 450Fpasta cooked al dentechop vegAdd cheese, veg & roasted garlic

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Truman’s Pumpkin Risotto w/ Candied PancettaIngredients:pumpkin risotto:1¼ cups pumpkin puree2 tablespoons heavy cream2 tablespoons light brown sugar¾ teaspoon ground cinnamon¼ teaspoon ground nutmegpinch ground clove¼ cup hot vegetable broth6 tablespoons (3/4 stick) unsalted butter, divided4 to 5 cups low sodium chicken broth2 tablespoons extra virgin olive oil1 medium yellow onion, diced1 clove garlic, minced2 cups Arborio rice2 tablespoons mascarpone cheese, softened¼ cup parmesan cheese, grated1 tablespoon fresh thyme, mincedsalt and pepper to taste

confetti candied pancetta:½ teaspoon extra virgin olive oil4 ounces pancetta, micro diced (really small)2 tablespoons light brown sugar

Directions:1. For the risotto: Stir together the first six ingredients for the risotto into a small pot and bring to a simmer.2. Simmer for about 5 minutes. Remove mixture from the heat and pour into a blender with the broth, season with salt and pepper and blend.3. With the motor running, add ¼ cup of butter into the blender, 1 table-spoon at a time. Blend until smooth, about 3 minutes.4. Pour the mixture into a bowl and set aside until ready to use.5. Pour the chicken broth into a medium pot and warm over low heat.6. Place a large pan over medium heat and melt the remaining butter and olive oil.7. Add the onion and garlic and sauté for about 3 minutes.8. Add the rice and sauté for 3 to 5 minute or until each grain of rice is coated in oil and there is a white dot in the center of each grain.9. Begin adding the warm broth to the rice, one ladle full at a time, stir-ring frequently.10. Each time the liquid evaporates, add another ladle of broth and KEEP STIRRING!11. Continue to add liquid and stir until the rice is al dente, 20-25 min-utes.12. Stir in the pumpkin puree until completely combined.13. Stir in the mascarpone and parmesan until smooth. Fold in the thyme and season with salt and pepper.14. For the scallops: Heat the oil in a heavy bottom skillet, over medium-high heat.

15. For the candied confetti pancetta:: Heat the oil in a heavy bottom skillet, over medium high heat,16. Add the pancetta to the pan and cook until the fat has rendered off and the pancetta has become crispy.17. Drain all but 2 teaspoons of grease from the pan and return to the stove, over medium heat.18. Sprinkle both sugars over the pancetta and stir until the sugar melts and had coated the pancetta.19. Spread the candied confetti-pancetta onto a sheet pan lined with parchment and allow to cool and slightly harden.20. Put in bowl and top with Pancetta

Eat Up Mother fuckers!

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Drew63’s Mushroom Risotto w/ Saffron

Place the dried morels in a bowl and pour 2 cups boiling water over them. Set aside for 30 minutes. Scoop the mo-rels from the water with a slotted spoon, reserving the liq-uid. You should have 2 cups; if not, add water to make 2 cups. Drain the morels and rinse once more. If some of the mushrooms are large, cut into 2 or 3 pieces. Pour the mushroom liquid through a coffee filter or paper towel, dis-carding the gritty solids. Set the mushrooms and the liquid aside separately.

Meanwhile, remove and discard the stems of the porcini and rub any dirt off the caps with a damp paper towel. Dont rinse them! Slice thickly and set aside.In a small saucepan, heat the chicken stock with the 2 cups of reserved mushroom liquid and bring to a simmer.

In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots over medium-low heat for 5 minutes. Add the morels and porcini and saute for another 5 minutes. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of the chicken stock mixture to the rice plus the saffron, salt, and pepper. Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. Con-tinue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked through, but still al dente, about 25 to 30 minutes total. When done, the risotto should be thick and creamy and not at all dry. Off the heat, stir in the Parmesan cheese. Serve hot in bowls with extra cheese.

Ingredients1-ounce dried morel mushrooms1/2 pound fresh porcini or cremini mushrooms4 cups chicken stock, preferably homemade6 tablespoons (3/4 stick) unsalted butter2 ounces pancetta, diced1/2 cup chopped shallots (3 shallots)1 1/2 cups Arborio rice1/2 cup dry white wine1/2 teaspoon saffron threads1 teaspoon kosher salt1/2 teaspoon freshly ground black pepper2/3 cup freshly grated Parmesan cheese, plus extra for serving

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Gtr’s Butternut Squash RisottoI've made many a butternut squash risotto.

-I'll usually halve the squash and scoop out seeds/pulp.-Score one half, season and roast until brown and tender.-Save the other half to dice for built-in garnish/color contrast.-Puree the roasted half and set aside.-Then when you are toasting your arborio in the pot to make the risotto, add the diced squash, shallots, garlic, etc., deglaze with white wine and just cook like you would any other risotto adding stock in increments.-When it is just about finished, stir in the pureed, roasted squash meat with cheese/butter (I usually mix in mascarpone and grate regianno on top) and herbs of choice (I would go sage or thyme with butternut).-If I'm going cunty I'll add duck confit to the risotto and top with cracklins.

If you really want to impart a certain flavor into your risotto, make your own stock and adjust it with the ingredients you will be using in the risotto. This will layer the flavors.

duvalbill’s Sundried Tomato Risotto3 tablespoons balsamic vinegar% ◦% 4 1/2 cups chicken stock% ◦% 3 tablespoons balsamic vinegar2 tablespoons extravirgin olive oil, divided% ◦% 2 cups chopped leek% ◦% 1 1/2 cups Arborio rice or other medium-grain rice% ◦% 1/3 cup dry white wine% ◦% 1/4 cup half-and-half% ◦% 1 teaspoon salt% ◦% 1/4 teaspoon freshly ground black pepper% ◦% 1 cup sundried tomatoes% ◦% 1/4 cup chopped fresh basil% ◦% 5 ounces fresh mozzarella cheese, finely dicedPreparation

% 1.% Place vinegar in a small, heavy saucepan; bring to a boil over medium heat. Cook until slightly syrupy and reduced to 1 tablespoon (about 4 minutes). Set aside.% 2.% Bring the broth to a simmer in a medium saucepan (do not boil). Keep warm.% 3.% Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add leek; sauté 3 minutes or until tender. Add rice; cook 2 minutes, stirring constantly. Stir in wine, and cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until the liquid is nearly absorbed, stirring constantly. Reduce heat to me-dium. Add the remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 min-utes total). Stir in half-and-half, salt, and pepper; cook 2 minutes. Remove from heat; stir in tomatoes, basil, and cheese. Place about 1 cup risotto evenly into 6 shallow serving bowls, and drizzle each with 1/2 teaspoon balsamic syrup and 1/2 teaspoon olive oil.

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Drew63’s Corn, Heirloom Tomato, Onion, Okra & Bacon Succotash

2 cups fresh green peas1 tablespoon canola oil1 thick slice of bacon, finely diced1 small onion, finely chopped1/2 pound okra, sliced 1/2 inch thick3 medium tomatoes—peeled, seeded and coarsely chopped3 ears of corn, kernels cut offSalt and freshly ground pepper2 tablespoons unsalted butter1/4 cup slivered basil leaves

% 1.% In a large pot of boiling salted water, cook the peas until tender, 5 minutes. Drain, reserving 3/4 cup of the cook-ing liquid.% 2.% In a deep skillet, heat the oil. Add the bacon and cook over moderately high heat, until browned. Add the on-ion and cook until just softened. Add the okra and cook for 8 minutes. Add the tomatoes and corn and cook until the toma-toes break down. Add the peas with the cooking liquid and season with salt and pepper. Simmer for 2 minutes. Stir in the butter and basil; serve.

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Jimmy’s Spicy Mac and Cheese* 1 lb macaroni noodles (cooked in advance)* 1/2 lb cream cheese, melted* 1/2 lb cheddar cheese* 2 1/2 cups heavy cream* 1/3 cup flour* 8 tablespoons butter, melted* 2 cups sliced jalapenos (from a can or jar)* 1/2 cup jalapeno juice (from the jar)* 1 teaspoon salt* 1 teaspoon cajun seasoning* 4 tablespoons breadcrumbs (for topping)1. In a saucepan melt butter, then add cream cheese and mix un-til smooth.2. Add heavy cream and whisk it inches Then add jalapeño juice and whisk that inches3. Mix in Cheese, stir until cheese is completely melted.4. Mix in Jalapeños, Salt, Cajun Seasoning, and Flour.5. Continue whisking until all ingredients are completely mixed.6. Grease a casserole dish and layer bottom of pan with half of the cooked macaroni.7. Gently pour half the mixture over noodles.8. Add another layer of noodles and cheese mixture.9. Sprinkle top with bread crumbs. Cover with foil and bake at 350 for 30 minutes.10. Uncover and bake for another 20 to 30 minutes or until golden brown on top.

Rough cut 1 bunch of Bok Choy (1 inch pieces)Heavy drizzle olive oil and soy sauceDice 1 CLOVE of garlicFresh Ginger root shavings1/4 cup of waterSautee until and toss in large skillet

Truman’s Bok Choy

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wes tegg’s Creole StuffingMakes 10 servings4 tablespoons rendered bacon fat1⁄4 pound andouille sausage, diced1⁄4 pound hot pork sausage meat, removed from casing1 medium onion, chopped1 stalk celery, diced1⁄2 green bell pepper, diced1 clove garlic, minced2 cups peeled crawfish tails, chopped2 green onions, chopped1 small jalapeno pepper, choppedLeaves from 1 sprig fresh thyme2 tablespoons Creole seasoning6 cups crumbled cornbread2 cups chicken stock1⁄2 cup heavy cream2 eggs, lightly beaten

Salt and freshly ground black pepperPut the bacon fat, andouille and pork sausage into a large skillet and cook over medium-high heat, breaking up the pork with the back of a wooden spoon. When the pork sausage meat has browned, add the on-ions, celery, bell pepper and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the crawfish and cook for 2 minutes. Transfer the mixture to a large mixing bowl.Add the remaining ingredients to the bowl with the sausage and craw-fish and stir together until well combined. Spoon the dressing into a large greased heat-proof dish. At this point, the dressing may be cov-ered and refrigerated (for up to 1 day) until you are ready to bake it.Bake the dressing in a preheated 350-degree oven until it is piping hot and golden brown, 15 to 30 minutes.

Slogan’s Cornbread DressingMake a Jiffy cornbread in a cast iron skillet. Cut into cubes. Do this (preferably) the night before and let sit out to get a bit stale.

Cook down a pound of sage sausage and remove to drain. Use the leftover grease to sweat 2 stalks of celery and an onion with a little salt and pepper, then add a couple cloves (not heads, TLAU) towards the end. Add in the sausage and roughly 1/2 cup of Craisins (do not skip the Craisins or dried cranberries or golden raisins - you need the sweet). Let this mixture cool down (also could be done the night before).

Mix the cornbread cubes and sausage mixture in a large bowl. Pack into a dish or pan, and drizzle some chicken stock on it to give it some moisture. Cover and cook at 350 for 30-40 minutes.

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Picture Curtesy of RJF-GUMP

8 cups russet potatoes (cooked peeled then diced about 10 12 medium)6 eggs (hard boiled and finely crumbled)2 cups sweet onions (finely diced)1 cup celery (peeled and very finely diced)3/4 cup dill pickles (finely diced)1 1/2 cups mayonnaise (prefer miracle whip but mayo works)2 tbsps mustard (regular yellow type)1/4 cup pickle juice1/4 cup cream (half and half)1 1/2 tsps kosher salt1/2 tsp white pepper2 tbsps sugar

wes tegg’s Potato Salad

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Zach Zedalis’ Collard Greens

4 Thick Slices of Bacon3 Tbsp butter1 Large Sweet onion diced1 bottle of Ale Beer1/2 cup brown sugar packed1/2 cup bourbon1 tsp crushed red pepper6 lbs fresh collards, trimmed and chopped1/2 cup cider vinegar1 tsp salt1/2 tsp pepper

1. Cut bacon into 1/4th inch strips. Melt butter in large dutch oven over medium heat, add bacon and cook stirring often until crisp. Drain bacon, save drippings in skillet Sautee onion, stir in bacon, ale and next 3 ingredients. Cook until mixture is reduced 25%

2. Add collards in batches and cook, stirring occasionally until wilted

3. Reduce to medium low heat and cover. 4.cook 1 hour 5. add vinegar, salt and pepper

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duvalbill’s Spicy Creamed Corn4-5 shucked ears of corn2 cups heavy cream1 jalapeno minced4 scallions mincedtablespoon fresh lemon juicesalt and pepper to taste

-cut kernels off cob and place in a skillet-add cream, jalapeno, scallions and cook over medium heat, stirring occasionally, until slightly thickened, 8-10 minutes-add lemon juice and salt and pepper

Rabid’s Creamed Corn6 ears sweet corn1 large lime3 T unsalted butterKosher salt3/4 to 1C heavy cream1/8 t cayenne pepper1 1/2 T finely chopped chives

Slice kernels off the corn cob while holding the kernels over/in a large bowl. After removing the kernels hold the cobs over the bowl and with the back of the knife scrape down the cob to ex-tract as much juice as possible.

Grate the zest of the lime, set aside.

Melt the butter in a large frying pan over medium heat. Add the corn, squeeze about 1 T lime juice, or to taste, over the corn and season with salt. Reduce the heat to medium-low and cook until all the liquid has evaporated, concentrating the flavor, and the corn is beginning to sizzle, 15-17 minutes.

Stir in 3/4 C cream, cayenne and lime zest. Continue to cook for 6-8 minutes, until the cream is absorbed by the corn. Add up an additional 1/4 C more cream if desired for a creamier texture. Add salt to taste and stir in chives

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Mrs. duvalbill’s Tomato Pie4 medium tomatoes, peeled and cut into 1/2 inch thick slices (about 1 1/2 lbs)1/2 tsp salt1/2 cup mayonnaise3 green onions, chopped2 Tbsp chopped fresh basil1 cup (4 oz) shredded Parmesan cheese, divided

1. Preheat oven to 350º. Prepare Sour Cream Pastry.2. Meanwhile, place tomatoes in a single layer on paper towels; sprin-kle with salt. Let stand 30 minutes. Pat dry with paper towels. Stir together next 3 ingredients and 3/4 cup of cheese.3. Roll Sour Cream Pastry into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp.4. Bake at 350° for 10 to 12 minutes or until lightly brown. Remove from oven, and sprinkle remaining 1/4 cup cheese over bottom of crust. Arrange tomato slices over cheese in crust; spread mayon-naise mixture over tomatoes.5. Bake at 350º for 34 to 37 minutes. Let cool 5 minutes before serv-ing.

Sour Cream Pastry1 1/4 cups all-purpose flour' •' 2 teaspoons baking powder' •' 1/2 teaspoon salt' •' 1/2 cup shortening' •' 1/2 cup sour cream-Stir together first 3 ingredients in a bowl. Cut shortening into flour mixture with a pastry blender until mixture resembles small peas. Add sour cream; stir with a fork until combined. Gently gather dough into a flat disk; wrap in plastic wrap, and chill 1 to 24 hours.

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Rebelution’s Roasted Artichokes

% •% 2 artichokes, whole and raw% •% 1 lemon% •% 4 garlic cloves, skins removed% •% olive oil% •% salt% •% two cloves garlic-Preheat your oven to 400 degrees Fahrenheit.-Clean your artichokes, then cut the end of the stalk off and trim the tips of each leaf.-Put the artichoke on its side and cut away about the first 1/2 inch of top of the artichoke.-Cut artichoke in half.-Cut a lemon in half, and then spread the lemon on all the cut and exposed areas of the artichokes.-In the bottom of a baking pan pour about 1 or 2 tablespoons of ol-ive oil, and sprinkle some salt.-Take your artichokes cut side down and spread them around in the bottom of the pan so that they are fully covered with oil and some of the salt.-Press a fresh garlic clove near the heart of each artichoke half, and then add a large slice of lemon on top of the garlic.-Put the artichokes face down in the pan with the garlic and lemon kept under each

Chapter 9

Soups, Chili & Gumbo

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Embree/Yung’s Catfish Corn Chowder

Great catfish corn chowder recipe for someone with a little bit a tighter budget and not trying to get too fancy.

2 cans cream of potato1 can cream of mushroomcayennechili powder1 can of whole corn2 catfish filetsgreen onionsgarlic to taste2 cups cream1/2 brick cream cheese

Brown diced onions and garlic on a pan with about a 1/4 cup butter, pour into a bowl when done. Then fry up your catfish, seasoned however you want. In a sauce pan, dump out the cream of potato and mushroom and then mix in cream, on-ions, garlic, catfish and cream cheese. Bring to a boil and sim-mer until cream cheese melts. Then, season with cayenne and chili powder to taste. Put in the fridge for about 2 hours and then bring it out so the flavors mixed.

Biggunz’s ChowderMy go-to chowder (will get a pic next time I make it):

6 Slices bacon2 ribs celery, chopped1 carrot, chopped1 onion, chopped1 bell pepper, chopped1 jalapeno, seeded, chopped small6 ears fresh corn kernels4 c. chicken broth1/4 c ap flour1lb fresh lump crabmeat1 c whipping creamS&P2 green onions, choppedBrandy

Pan fry bacon until crispy, remove and crumble. Use drippings to saute next 5 ingredients (also salt the aromatics when added). Whisk the flour into the chicken broth and add with corn to the pot. Bring to a boil and simmer for 20-30 min. Add crab meat and cream, bring to a boil and turn off the burner. Season to taste. Serve in a bowl with a table spoon of brandy added to the top, garnish with scallions and bacon.

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Slogan’s Chili3 lbs. beef stew meat or chuck roast (cut into smaller, bite-size pieces)4 cups (1 carton) of beef stock1 beer2 jalapenos5-6 cloves of garlic1 red onion1 yellow onion1 can tomato paste1 can crushed tomatoes1 can diced tomatoes2 cans kidney beanskosher saltpeppercuminchili powdercayenne pepper

Season beef with salt & pepper. In small batches in a cast-iron dutch oven, brown beef over high heat and set on a plate until all beef is brown on the outside, but still raw inside.

In the same dutch oven, add in diced onions with a pinch of kosher salt, and reduce heat to medium, stirring often until onions are slightly translu-cent. Add in diced jalapeno and diced garlic and continue cooking for 2 min-utes or so. Add some cumin, chili powder, and cayenne to the mix of veg-gies.

Add in tomato paste and stir to combine and get some heat into the tomato paste. Add in the beer and scrape the bottom to get all the fond (little brown bits) to detach. Add in kidney beans (rinse first), tomatoes, and the beef stock. Dump the beef back into the pot, and bring to a simmer. Re-move from stovetop and cover, placing into a 225 degree oven for 4-5 hours, stirring every 30 minutes or so

Bayou Mafia’s ChiliIn 4-Quart pot brown 2 lbs course ground beef (chili grind) in skillet. After browning, drain meat. Add:1 can (14-1/2 oz) beef broth1 can (8 oz) Hunt’s no-salt tomato sauce

Float 1 jalapeno pepper and 1 serrano pepper. Bring to boil then add Packet #1

Packet #1:1 Tbsp onion powder (rounded)2 tsp. garlic powder1 Tbsp Mexene Chili Powder

Cover and simmer at medium boil for 1 hour. Remove peppers, squeeze juice and set aside. Replace lid and continue medium boil for additional 15 minutes and then add Packet #2.

Packet #2:2-1/2 Tbsp light chili powder2-1/2 Tbsp dark chili powder2 tsp cumin¼ tsp black pepper¼ tsp white pepper¼ tsp cayenne pepper½ cube beef bullion½ cube chicken bullion¼ tsp brown sugar1 pk Sazon Goya(in most retail stores)

Continue boiling with lid on for 30 minutes. Then, add juice from peppers and Packet #3.

Packet #3:2 tsp Chili Powder1 tsp cumin½ tsp salt

Leave covered and simmer for additional 15 minutes and serve.

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PharmDNole’s California Turkey ChiliSauté celery, garlic, onions then add tomato paste spices(orgeno, cinnamon, other shit i forgot and navy beans and chicken broth. serve over aquino? mixed with ci-lantro. that shit was money.

' •' 1/4 cup extra-virgin olive oil' •' 4 large cloves garlic, smashed, peeled and chopped' •' 2 large poblano chiles, stemmed, seeded and diced' •' 1 celery stalk, chopped' •' 1 large onion, chopped' •' 1 1/2 pounds ground turkey (dark meat)' •' 1 tablespoon all-purpose flour' •' 4 tablespoons tomato paste' •' 3 tablespoons chili powder' •' 1 tablespoon ground cumin' •' 2 teaspoons (packed) dark brown sugar' •' 1 teaspoon dried Mexican oregano, crushed' •' Kosher salt and freshly ground black pepper' •' 1/2 teaspoon ground cinnamon' •' 1/8 teaspoon ground cloves' •' 3 cups low-salt chicken broth (preferably organic)' •' One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained' •' Simplest Quinoa and Pine Nut Pilaf, recipe follows' •' Assorted garnishes, such as chopped onion, shredded white Ched-dar, chopped tomatoes and/or sour cream

DirectionsHeat the oil in a heavy, large pot over medium-high heat. Add the garlic, pobla-nos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.Cook's Note: Other garnishes that you could offer: chopped radishes, pickled ja-lapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.

friedskillet’s Venison Chili1.5 sweet onion1.5 green pepperabout 6 jalapenos1 package of bacon~1lb of venisonone of those 16oz(i think?) cans of diced tomatos20oz of tomato saucehalf/3 quarters a head of garlic24-36oz chipotle tabasco12-20oz habanero tabasco8-10cans of black beans/kidney beans/pinto beans

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Rebelution’s ChiliIngredients• 1 tablespoon olive oil • 1/2 cup onion, diced • 1 red bell pepper, diced (1 cup) • 1 tbsp ground cumin • 1/2 tbsp paprika • 1 pound extra-lean ground beef (90 percent lean) • 1 (28-ounce) can crushed tomatoes • 1 can fire roasted diced tomatoes • 2 cups water • 1 chipotle chile in adobo sauce, seeded and minced • 2 teaspoons adobo sauce from the can of chipotles • 1/2 teaspoon dried oregano • Salt and freshly ground black pepper • 1 (15.5-ounce) can black beans, drained and rinsed • 1 (15.5-ounce) can kidney beans, drained and rinsed • 1 (15.5-ounce) can pinto beans, drained and rinsed

Directions

Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and pa-prika and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is browned. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Sim-mer, partially covered, stirring from time to time, for 30 min-utes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.

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Bayou Mafia’s Shrimp & Crab GumboMine is a bit different in how I make the roux and that I add garlic to the trinity but the steps are pretty traditional:

-cut heads off, peel, and de-vein shrimp (I used 2.5 pounds of 41-50 count). Shell 5 blue crabs. -make a stock from the shrimp heads, peels, and crab shells-finely chop one white onion, half a head of celery (including tops), a bell pepper, and a head (not a clove) of garlic in the food processor-make a roux. I used 1/2 cup vegetable oil, 1/4 cup unsalted but-ter and 3/4 cup flour. -when your roux is a dark copper add your chopped onion, gar-lic, celery, and bell pepper and saute until limp limp-add around 2 quarts of stock and the water from the oysters and bring to a boil-add a bit of chopped thyme, cayenne, salt, and white pepper to taste-simmer 60 minutes or so uncovered-add oysters and shrimp and allow the gumbo to come come up to a boil again-after 2 or 3 minutes add crab meat-at this point you can add file or just let each person add their own in the bowl, but people tend too put way too much in an individual bowl. - check seasoning and add as needed- serve with steamed rice, garlic bread, and potato salad

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1 tablespoon plus 1/2 cup vegetable oil1 pound smoked sausage, such as andouille or kielbasa, cut crosswise 1/2-inch thick pieces4 pounds chicken thighs, skin removed1 tablespoon Essence or Creole seasoning, recipe follows1 cup all-purpose flour2 cups chopped onions1 cup chopped celery1 cup chopped bell peppers1 teaspoon salt1/4 teaspoon cayenne3 bay leaves9 cups chicken stock or canned low-sodium chicken broth1/2 cup chopped green onions2 tablespoons chopped parsley leaves1 tablespoon file powder

Directions

In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.

Season the chicken with the Essence and add in batches to the fat re-maining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrig-erate until ready to use.

Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 min-utes, to make a dark brown roux, the color of chocolate.

Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.

Add the reserved chicken to the pot and simmer for 1 1/2 hours, skim-ming off any fat that rises to the surface.

Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions, parsley, and file powder.

Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.

Drew63’s Chicken & Sausage Gumbo

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friedskillet’s Tomato Soup1 lb Roma tomatoes - chopped and then roasted (w/ olive oil & S&P) at 450 for 15 minutes (or do the same with a can of chopped tomatoes--reserve the juice)In a saucepan, sweat 1 (sweet) yellow onion, carrot & celery with 2 T butter and a 1-2 pinches of salt (about 10 minutes)In the last 1-2 minutes add 1-2 cloves minced garlicAdd the tomatoes (and juice if you used canned), 1 C chicken broth and a bay leafSimmer about 20 minutes, remove bay leafAdd Basil to taste (~1/4 C)Add Cream to taste (~1/2 C)Blend-I have an immersion blender but you can also use a normal blender with the top on but a hole open at the top and a towel covering it and holding down the top because hot soups like to splatterAdd S&P as needed

wes tegg’s Tomato Soup% •% 1 (28-ounce) can crushed tomatoes% •% 2 tablespoons extra-virgin basil olive oil% •% 3 tablespoons finely diced shallots% •% 2 garlic cloves, finely diced% •% 2 tablespoons finely chopped thyme leaves% •% 2 tablespoons finely chopped basil leaves% •% 6 strips thick sliced apple wood smoked bacon, fried and diced% •% 3 ounce tomato paste% •% 1/2 cup heavy cream% •% 1 cup chicken broth% •% Salt% •% Sugar, to taste% •% 1 tablespoon chiffonnade basil, for garnishDirections

To make the soup: Puree the crushed tomatoes and set aside. In a heavy stainless steel pot, heat basil olive oil. Addshallots and cook until soft. Add garlic, thyme, chopped basil, bacon, and tomato paste and continue to cook, stirring with a wooden spoon. Add tomato puree, cream, chicken broth, and salt and sugar, to taste. Bring to a simmer. Pour soup into bowls and garnish with chiffon-nade basil. Serve immediately with grilled cheese sandwich

Chapter 10

Itallian

BAMA NUG’S SHRIMP ALFREDO

104

This is my favorite sauce to serve with pasta, typically a long strand version like linguine. I made this for a couple friends and my girlfriend this weekend. This sauce is terrific on chicken, pork loin, and fish as well outside of pasta. It is simple to master and always makes people happy when entertaining.

I add asparagus with the shallots early on, sun dried tomatoes once the sauce is close to finished, and I serve it with seared bone-less chicken breast.

% •% 1 cup pinot grigio (or dry white wine)% •% 3 lemons, peeled and quartered% •% 2 tablespoons minced garlic% •% 1 tablespoon minced shallots% •% 1 teaspoon kosher salt% •% 5 turns freshly ground black pepper% •% 1 dash hot sauce% •% 1/2 cup heavy cream% •% 1/2 pound (2 sticks) unsalted butter, cut up, at room temperature% •% 2 tablespoons basil chiffonade.Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, andshallots. Cook for 3 min-utes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the basil. Serve immediately, or keep warm for a few minutes until ready to use.

- Toasted some walnuts in the oven for 10 minutes- Added sautéed garlic, coarsely chopped basil, olive oil, lemon

zest, and whole milk ricotta in the food processor- Pesto tossed with penne and a bit of pasta water to thin it

out.- finished with lemon zest and parmigiano reggiano

Ball Gag Giorgio’s Walnut Ricotta Pesto Penne

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Rebelution’s Italian Sausage Baked Pasta Penne

1 (12 ounce) package dry penne pasta 1 lb mild Italian sausage 1 cup chopped onion 1/2 cup white wine 2 teaspoons olive oil 1 (15 ounce) can tomato sauce 1 (14 1/2 ounce) can diced tomatoes with garlic 1 (6 ounce) can tomato paste 2 cups shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C).Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place sausage and onion in a large, deep skillet.Cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste.Simmer for 10 minutes, stirring occasionally.Toss with cooked pasta, and place in a 9x13 inch baking dish.Cover top with mozzarella.Bake in preheated oven for 20 minutes, or until cheese is melted and slightly browned at the edges.

That is the recipe I started from but I did a couple of minor things differently. When I put the wine in to deglaze I added 2 cloves of minced garlic and I added some basil and oregano when I put the red sauce on to simmer. Also, the recipe calls for mild sausage but I usually use either sweet or spicy, used sweet last night and it was really good.

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Rabid’s Rosemary & Thyme Pasta Sauce w/Italian SausageHow I made itBrown ~12 oz Italian sausage, set aside and dry

In large skillet1 T olive oilSweat 1 onion w/ a pinch of saltAdd 2-3 cloves garlic, mincedWhen the garlic gives off its smell (about 1 min) add 1.5 Cups red wine (Syrah or GSM-Grenache, Syrah, Mourvedre blend like a Cotes du Rhone)Bring to a simmer and let it cook down a little bit and then add 1 teaspoon dried thyme, 3/4 teaspoon dried Rosemary and 6 diced Plum (Roma) tomatoes or a large can (28 oz) diced toma-toesBring to a simmer and cook until it is the thickness you wantSalt & Pepper to taste

Throw your penne pasta in boiling water

In the last 5-8 minutes of cooking add the Italian Sausage to the sauce

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Bama Nug’s Shrimp Alfredo

-2 portabellas-1 onion-1 bushel green onion-Couple cloves of garlic-Couple peppers (I did one red and one yellow)-Lots of shrimp-16 oz penne pasta-Cook/saute over med-high heat until shrimp are ready

Sauce-2 cups half & half cream-2 tablespoons olive oil-3 tablespoons butter-Good bit of Parmesan cheese-Splash of milk-Simmer and stir constantly until it starts to get thick

-Mix everything over med heat for about 5 minutes.

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Ball Gag Giorgio’s Eggplant Parmesan

sliced 2 eggplants in the mandoline. put the slices through the flour/eggwash/breadcrumbs (made these with stale baguette, rosemary, and thyme). fried up the eggplant slices in veg oil. re-served those.

pasta sauce (started this in the morning)- diced up some onion. got those going in some olive oil and salt. then added some car-rot and red pepper flakes. added some garlic after the onion got turned golden. after a minute, added a couple cans of chopped san marzano tomato. simmered that up for about 45 minutes. added chopped basil. then pureed the sauce with my wand blender.

then it's pretty much layers of tomato sauce, eggplant, mozz and parmesean. i put some basil leaves under the final layer of parm (trick i learned from the sopranos).

then put it in the oven (350 degrees) for about 35 minutes. then put it under broiler for 2 minutes to get dat brown crispy bubbly top

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Drew63’s White Lasagna Preheat the oven to 375 degrees F.

Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.

For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.

Separate the mushroom stems from the caps and dis-card the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.

To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Ar-range a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parme-san. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.

Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

% •% Kosher salt% •% Good olive oil% •% 3/4 pound dried lasagna noodles% •% 4 cups whole milk% •% 12 tablespoons (11/2 sticks) unsalted butter, divided% •% 1/2 cup all-purpose flour% •% 1 teaspoon freshly ground black pepper% •% 1 teaspoon ground nutmeg% •% 1 1/2 pounds portobello mushrooms% •% 1 cup freshly ground Parmesan

Chapter 11

Mexican

broXcore’s Stuffed Pepper

111

Fish’s Chile VerdeMain ingredients:3 lbs of pork shoulder, cut into roughly 1" cubes6 Anaheim chiles (I use Hatch chiles when I can)2 Pablanos7 Jalapenos (I usually just grab a handful)1 lime10 tomatillos1 onion

Season the pork heavily with garlic salt and fresh cracked black. In dutch oven, sear to a rich brown finish in 2 tblspn of veg oil.

While meat is cooking, I throw the chiles and tomatillos in a bowl, olive oil and S & P 'em, stir until well coated, and onto the grill to soften and char the skin for peeling.

After chiles and tomas get nice color:Put tomas in a blender with a couple cloves of garlic and cumin powder, blend.Chiles go into a metal bowl, cover with saran, steam for 20 mins, then peel skin and dice.Rough chop onion.Juice the lime.

juice, and 2 cups of water.

Simmer for awhile. This one is gonna go probably 3+ hours.

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Lyrtch’s Home made Tortillas12 oz (about 2 3/4 cups) all-purpose flour, plus extra for work surface5 tablespoons lard or vegetable shortening (or a mixture of the two)3/4 teaspoon salt3/4 cup very warm water

Add the fat to the flour, combine, whether with pastry cutter or hands. I just used my hands. Mix the salt with the water. Add water until it's all combined into dough and pliable, I needed like 95% of the water to get that without it being too wet and having to add more flour.

Cut into 12 equal pieces, roll into balls. Let sit for half an hour. Roll as flat as humanly possible. Light was shining through and they were tricky to pick up. Using a wine bottle as my roll-ing pin didn't make rolling any easier.

Throw into a bare skillet on medium/medium high for 45ish seconds. I mostly just threw it in and paid attention, when it had a few brown spots flipped and repeated.

They came out awesome and were very, very, very, easy to make. I do want to get some lard, I used all shortening. I think the lard gives a better flavor, most recipes say 50/50 split lard/shortening for best flavor and best texture.

An electric griddle, or a griddle pan, or something with a big surface area would help. Doing one tortilla at a time was kind of a pain, because you can't really leave them and do some-thing else. If you could do 3 at once it'd take no time.

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Rabid’s Tomato, Jalepeno & Ancho Chile Salsa6 Roma Tomatoes, chopped4 Garlic Cloves, Minced2 seeded and minced jalapenos2 grilled, skinned and chopped jalapenos1/2 red onion, chopped2 dried ancho chiles, seeded and cut in to 1/4 by 1/4 inch squares1 T olive oil1 lime, juiced1 t liquid smokecilantro to taste

***I combined everything in a bowl. I didn't like it as chunky so I used the immersion blender to smooth it out, then decided it wasn't thick enough so I reduced it in a sauce pan to a better consis-tency.

Tandn’s Chipotle Mayostore bought mayopureed reconstituted chipotle peppers (warm tap water, discard liquid)dash of white vinegarpinch of kosher saltclove or garlic

Rabid’s Pineapple Pico de GalloI also made a pineapple pico de gallo (1 pineapple, 1/2 onion, 1 large garlic clove, 1 C cilantro, juice of 2 limes, jalapeno-seeded & minced) today that I will use as both a salsa with chips and to give a counterpoint on top of Asian jerk pork chops tomorrow. The red wine vinaigrette that I made today was really good so I'll just save that for tomorrow to do another side salad

114

I just pureed all of the ingredients in food processor like I would with sofrito or gazpacho (big fan of mak-ing things easy). Got about a 3 lb pork butt and mari-nated overnight about 12 hours. Put roast in roasting pan and poured marinade over, covered with foil, and cooked low about 200-225 for about 4 hours

Removed roast and transferred to a charcoal smoker for about 4 more hours. I took the leftover marinade/roasting juices and put in a saucepot and reduced until thick. Adjusted seasoning with S&P and sugar and set aside for later.

Next up, I shredded the pork butt by hand and mixed in the reduced marinade/pan juices:

Marinade:1 ea Vidalia or any sweet onion, rough chop2 ea Anaheim chile, seeded and rough chop3 ea garlic clove3-4 sprig fresh oregano, stemmed1 can tomato paste1 cup brewed coffee1 cup pineapple juice.25 cup EVOO1 t cumin seed, toasted and ground1 T chili powder, fresh ground2 T brown sugar2 ea limes, juiced and zested

Finished product assembly in order of ingredients:

1. Smoked pork2. Salsa verde3. Crumbled queso fresco4. Shaved vidalia onion5. Crema6. Chopped Cilantro7. Lime wedge for squeezing

Gtr’s Pork Carnitas

115

BH’s Baja Fish Taco

Marinade - 8oz beer and Mexican seasoning of your choice

Batter - 8oz beer, 1 cup flour, 1 teaspoon sugar, 1 teaspoon salt, 1/2 teaspoon baking powder, hot sauce to taste

Baja sauce - 1 cup sour cream, 1 cup mayo, 2 limes juiced, 2 jalape-nos finely chopped, cilantro

marinade fish for about 2 hourscombine all dry ingredients then whisk beer and hot sauce inbatter and fry fish

everything you see was cooked in an iron skillet - plan-tains, tortillas, fish, and black beans and corn

116

19B’s Hatch Chile -Chili Colorado Sauce / New Mexican Red Sauce

Here's the Chili Colorado recipe I've done--makes a dark, rich sauce, a bit heavier than your standard "enchilada" sauce.

2 tbsp. vegetable oil4 tbsp. onion, finely chopped3 cloves garlic, finely chopped1/2 tsp. dried Mexican oregano, crushed*1 tsp. ground cumin**2 tbsp. flour½ cup powdered red chilies***2-1/2 cups water½-1 tbsp. salt

Ingredient notes:* Mexican oregano is a bit different than normal oregano. It is available cheap in any grocer’s Mexican spice section (where everything is displayed in hanging cellophane bags). You can substitute plain old oregano if that’s all you have.** For cumin, I prefer to buy cumin seeds, toast them briefly (about 2 min. in a small saucepan over medium heat until you can first smell the cumin aroma, but no burning smell is pre-sent) then grind them. The flavor is much better than buying the pre-ground stuff. Again, I’ve used pre-ground as well, so that is acceptable.*** Don’t use standard chile powder, which usually has added garlic powder, onion powder and other cheap additives. Go to the Mexican spice section and get New Mexico Chile Powder (often says 100% chiles on it or you can just look at the ingredi-ent list). This comes in hot and mild, but I usually get the hot variety. If I’m cooking for less adventurous guests, I’ll get one hot and one mild and mix them.

Cooking instructions:1. Heat the oil over medium heat in a medium saucepan.2. Add the onion and sauté for 3-4 minutes3. Add the garlic and sauté for about 2-3 more minutes (onion should be translucent, but garlic should not be scorched)4. Stir in the oregano, cumin and flour. Cook and stir constantly until the mixture bubbles up and turns a very light brown. (This is to create a roux-like thickening mixture. Also, you might need to add a bit more oil at this stage.) Remove pan from heat.5. In a separate bowl, pour in the water and gradually mix in the powdered chiles with a wire whisk so they are fully blended with no lumps. It helps if the water is taken warm/hot from the tap.6. Return the pan to medium heat and pour in the chile/water mix-ture. Chiles scorch very easily, so stir often until you see bubbles.7. As soon as boiling begins, reduce heat to low and simmer, cov-ered, for 2-3 minutes. Stir a few times, making sure to break up any lumps. When the sauce is thickened, smooth and no longer raw-tasting, add the salt to taste.

Cooking notes:% •% Your finished Chile Colorado should be thick enough to hold a cooking spoon on the surface and have the deep, strong taste of chiles. No bitterness and no powdery-tasting rawness is the goal, but I’m still trying to fine the perfect amount of cooking time to hit precisely between these two tastes.% •% What really matters is not how the sauce tastes on its own, but how it tastes with a tortilla, so test it out that way to get a better idea of the flavor when you use it for enchiladas, etc.% •% This stuff freezes very well and will keep in the refrig-erator for a week

117

broXcore’s Chorizo Stuffed Plobano Chilis

hey guys. finally able to make a nice dinner tonight so i wanted to try something new. 1 tablespoon oil

1/2 pound Mexican-style chorizo1/2 red bell pepper, diced1/2 green bell pepper, diced1 jalapeno, minced1 red onion, diced2 tablespoons garlic, minced1 cup short-grain rice1 cup low-sodium chicken stock1/2 cup white wine1/2 cup water4 large, fresh poblano chiles3/4 cup Cheddar, shredded3/4 cup Jack cheese, shredded

In a medium saucepan, heat oil and chorizo, cook for 3 minutes. Add peppers, jalapeno, onions and garlic. Cook until translucent, then add rice and cook until all the grains of the rice are coated with oil. Add all liquids and stir over high heat for 3 min-utes, cover and reduce heat to low. Check rice for doneness after 20 minutes.

Preheat oven to 400 degrees F.

Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds.

Stuff chiles with 1/6 of the rice mixture. Place all the chiles on baking sheet and place into oven for 10 minutes. Remove from oven, mix cheeses to-gether and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.

118

friedskillet’s EnchiladasIngredients' •' 1lb uncooked boneless and skinless chicken breast' •' 3 avocados' •' 1 can corn' •' 1 28oz can stewed tomatos' •' 1 can black beans' •' 2 cloves garlic' •' 1 teaspoon mexican spice blend' •' garlic powder' •' cumin powder' •' greek yogurt' •' 2 8oz cans green chiles' •' 1 onion' •' 2 jalapenos' •' 1lb of any cheese you want (i used Monterrey jack)' •' 3 teaspoons vegetable oil' •' s/p

DirectionsPour vegetable oil into pan, season chicken w/ salt and pepper and brown over medium heat until no longer pink in the middle and sprin-kle cumin, garlic, and mexican spices before turning each time. remove chicken when no longer pink to a bowl and place to the side. saute the onion, jalapenos, and garlic in the chicken drippings and stir well. add the tomatoes next and saute for about a minute. shred the chicken and then dump in with the onions/garlic/jalapenos/etc stirring well. while that is simmering, get a baking dish and spoon in some of the en-chilada sauce to the bottom of the pan. spoon in about 1/3rd a cup of filling into each tortilla and also add green chiles(however much you want) before wrapping up each enchilada. place the wrapped enchiladas into the baking dish in a neat row, seam side down, and pour whatever is leftover of the enchilada sauce on top of the enchiladas. pour the bag of cheese on top of the baking dish, coating everything.put into a preheated oven of 350 degrees and cook for 15-20 minutes, or until the cheese is melted.meanwhile prepare some spanish rice (i usually use zatarains because it's easy and delicious)while that is cooking, prepare your guacamole and corn salsa.

guacamole:peel 2 avocados, and mash with a fork in a bowl. add salt and pepper, 2 spoonfuls of greek yogurt, 4ounces of green chiles, and lemon juice. stir well and refrigerate while you prepare the corn salsa.

corn salsa:drain your can of corn and put in a pot on the stove over medium-low heat. cook for a few minutes. drain your can of black beans and rinse them off as well. pour them into pot on stove with the corn. take your final avocado, cut into tiny cubes and add to the stove finally. season with salt and pepper and whatever is left of the green chilies and remove from heat.

Asian

Gtr’s Pho

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Southside’s Pad ThaiSauce:% ◦% 4 tablespoons lime or lemon juice% ◦% 3 tablespoons fish sauce% ◦% 3 tablespoons sugar% ◦% 1-2 pinches crushed chilies or pepper flakesPad Thai:% ◦% 2 tablespoons vegetable oil or canola oil% ◦% 2 garlic cloves, minced% ◦% 1 shallot, thinly sliced% ◦% 1/2 lb. medium sized fresh prawns, cleaned and deveined (or 8 oz. chicken or diced tofu)% ◦% 2 eggs, lightly beaten% ◦% 8 oz. pad thai rice noodles (cooked, drained and rinsed as directed for stir fry)% ◦% 1 cup fresh bean sprouts% 1.% Mix together the sauce ingredients in a small bowl.% 2.% Heat wok or pan over high heat. Add oil, garlic, shal-lots and prawns. Cook until prawns are opaque; transfer to a bowl and set aside.% 3.% Add eggs to the pan (if there’s not much oil left in the pan, you can add a little splash – I didn’t need it), then scramble. Reduce the heat to low; add sauce and noodles. Toss until well mixed. Add prawns and bean sprouts. Toss well.% 4.% Garnish with cilantro, peanuts, scallions and lime wedges.

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Gtr’s Duck & Wild Mushroom Pho

I used duck for this one because I roasted a duck a few nights before and saved the carcass for stock. I ate the breast meat for dinner that night and then started the stock the next day with the body and leg/thigh meat still on the carcass. About an hour into the simmering of the stock I pulled the meat off the bones and set aside for the pho

-1 whole duck carcass-About 4-5 quarts cold water-3-4 stalks celery, cut in 2-inch pieces-3-4 carrots, peeled and cut in 2-inch pieces-2 vidalias, peeled and quartered-8-10 cloves whole, peeled garlic-a decent sized piece of fresh ginger, peeled and sliced-3 stalks of lemongrass, smashed with broad side of knife and chopped-about a tablespoon of coriander seed-two bunches of scallions, cut in large pieces-two fresh jalepenos, quartered-a couple star anise-about a cup of dried fungus I got at an Asian market (could just use dried as-sorted mushrooms from grocery store) but I only added this because I was put-ting mushrooms in the final product-i put a couple of spoonfuls of fermented bean paste in it too but not necessary

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Southside’s Sesame Chicken1. Take 2 chicken breasts and cut into bite size pieces.2. Marinate chicken for an hour in:-1 tbs soy sauce-1 tbs cooking wine (I used sherry)-1 tbs sesame oil3. Take a bag and put half flour and half cornstarch in it. I was out of flour so I used bisquik and corn masa to get the job done. 4. Drain the chicken and then pour in the bag and coat in the flour/starch mixture. Add salt and pepper as well.5. Cooked it in a cast iron with canola until it was a deep golden color. 6. Toss with the sauce and add brown rice and steamed broccoli. Top with toasted sesame seeds if you like.

Sauce recipe:3 tbs of sweet chili thai sauce3 tbs of honey (depend on how sweet you want)2 tbsp of light soy sauce (I used sesame oil since I ran out of soy)1/4 cup of water1 tbs srirachaThat's just approximate measurements. Adjust the chili and srirr-cha to your hotness--I added a lot and turned it more into a Gen-eral Tso's than sesame recipe. Put it all in a saucepan and bring to a boil then reduce to a sim-mer and let it reduce and thicken. You'll have to cool it in the fridge/freezer for a little bit to get it to congeal a bit before serv-ing.

Chapter 13

Grilled Cheeses of Cuntiness

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Truman’s Sharp Cheddar and Gouda w/ Tomato Soup Marmalade

Sharp Cheddar and Gouda w/ tomato soup marmalade on sourdough

Pound of tomatoes. Any will do, I used grape tomatoes and a few romas I had in the house1/2 cup of Sugarcouple tablespoons of brown sugar1/4 cup apple cider vinegarsmall onion dicedgreen apple dicedtsp of Coriander, cumin & Smoked Parika

Combine all ingredients in a pot (bigger the pot = more surface = less cooking time}Bring to strong boil, and reduce to slow simmerRemember, every 20 minutes or so KEEP STIRRING!

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Section 2

Rebelution’s Smoked Gouda, Provolone and Bacon

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941Gator's Jalepeno Grilled Cheese

Ingredients2 jalapeno peppers, cut in half lengthwise and seeded2 slices sour dough bread1 tablespoon butter, room temperature1 tablespoon cream cheese, room temperature1/4 cup jack and cheddar cheese, shredded1 tablespoon tortilla chips, crumbled

Directions

1. Place the peppers on a baking sheet with the cut side facing down.

2. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.

3. Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 min-utes.

4. Remove the skins from the peppers. The skins should easily "pinch" off.

5. Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.

Dessert

Biggunz’s Bundt Cake

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AFB’s Oreo Balls, Peanut Butter Cups, & SorbetFor the first: Crush in a food processor one package of oreos. Mix that with a brick of cream cheese. Refrigerate so they harden. Then melt some vanilla almond bark with shortening and once you get a nice consistency spoon them over the hardened oreo balls. Then refrigerate for a couple hours and until serving.___________________________________________________

For the Cookies, just make your standard chocolate chip recipe (I use 65% ghiardelli cacao and cut the chips in half). Grease a mini-cupcake pan (I think there are like 35ish slots in them) and fill those halfway up and bake for 10 or so minutes at 350. Then take them out and put a peanut butter cup in the middle. Let cool and then ready to eat.__________________________________________________Another dessert, more refreshing since it's fruit based as opposed to chocolate, is a sorbet bombe. Get 3 mixing bowls that are a set so they fit inside each other. Fill the biggest one with mango sorbet/sherbert and then push the second biggest bowl into that one so it creates a bowl. Freeze that for about 45 minutes. Take out the second biggest bowl and fill that raspberry sorbet/sherbert, then stick the smallest bowl in that and re-freeze for 45 minutes or so. Take the smallest bowl out and finally fill that with strawberry ice cream then re-freeze all of that for another 45 minutes. Finally, take that out and put a plate over the bowl and flip so you can get it out. So now it looks like a mango dome/bowl, but there will be layers of raspberry and strawberry (or whatever fruit flavored sorbet/sherbert you may like). Eat it quickly though bc it melts.

Duvalbill’s Hebrew Graham Cracker Cake.5 cup butter1 cup sugar.5 teaspoon baking powder22 graham crackers processed finely3/4 cup milk.5 cup medium fine pecans or almonds.5 teaspoon vanilla2 separated eggs

Cream butter, add sugar gradually to make creamy mixture, then add egg folks. Alternate milk with rolled cracker crumbs mixed with baking powder. Add vanilla, then nuts. Last, fold in beaten egg whites. Pour into well buttered pan and bake at 350 for 30 minutes.

Michael frosting

2 tablespoons cocoa1/3 cup butter.5 teaspoon vanilla1 cup confectioners sugar1 tablespoon black coffee

Cream the butter, then add sugar. Add coffee to make right con-sistency to spread. Mazel tov, motherfuckers.

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Biggunz Apple Cobbler That Makes Her Moist- Slice up and peel some apples. Around 6. Thinner is better.- Mix up the slices with about 1/4 orange juice.- Separately, mix together about 1 c. brown sugar, 1/4 c. all-purp. flour, cinnamon and nutmeg to taste.- Mix all of the above together by hand and put in a greased baking dish.- Dump on top of all that junk 1 box of yellow cake mix.- Cut up a stick and a half or so of salted butter and sprinkle all over the top.- Bake at 350 for about an hour or whenever looks good.

Top that junk with some good quality vanilla bean ice cream while still hot.

Truman’s Pumpkin Bread2 ¾ c sugar1 c oil 4 eggs, beaten1 (16 oz.) can pumpkin3 ½ c sifted flour2 t baking soda2 t salt1 t baking powder1 t nutmeg1 t allspice1 t cinnamon½ t ground cloves2/3 c water

*1 c raisins*1 c chopped nuts*1 bag of chocolate chips

Cream sugar and oil. Add eggs and pumpkin; mix well. Sift together flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.

Add to pumpkin mixture alternately with water. Mix well after each addition. Add raisins and nuts. Fold in gently. Pour into two well greased and floured 9x5 bread pans. Bake at 350 for 1 ¼ hours or until done. Let stand 10 minutes. Remove from pans to cool.

* Instead of adding nuts and raisins, I add one bag of chocolate chips or just leave them all out

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Rabid’s Sea Salt & Caramel Ice Cream

You have to make a Creme Anglaise and a Caramel sauce and then mix them together and freeze in the ice cream maker.

Creme Anglaise1 C milk1 C Cream (Half & Half)1 Vanilla Bean, split down it's length or about 2 t Va-nilla extract (to taste)1/2 C sugar7 egg yolks

Combine the milk, cream and vanilla in a sauce pan and bring to a simmer. If using vanilla been let it steep for 15 minutes and then using a paring knife scrape the seeds in to the liquid and discard the pod. At the same time, in a mixing bowl combine the sugar and egg yolks and whisk to dissolve the sugar. Proof the egg/sugar mixture by pouring a little bit of the milk/cream while whisking to bring it up to temp. Then, pour the yolks/sugar to the milk/cream mixture and continue to simmer for about 2-4 min-utes. You'll know it is a ready when you can stick a wooden spoon in the mixture and then draw a line with your finger down the back of the spoon. Cool in an ice bath (one bowl, ice, second bowl inside of it) to bring it to room temperature quickly

Caramel Sauce1 C Sugar1 C Cream (at room temp, heat in microwave)Optional: 1/4 stick ButterSalt to taste (I think I usually use about 2 tsp)

In a sauce pan, add sugar (optional but definitely my prefer-ence: cover with water until just damp throughout) and heat on medium heat. Don't stir. The water will cook off and the sugar will start to turn brown. When it is browning you can finally begin to stir. When it turns an amber color remove from the heat and add the cream and whisk. Add butter if desired (it is delicious but not as important in the ice cream as if you are just making a caramel sauce). Add salt. Cool to room temperature.

Add the caramel sauce to creme anglaise. Refrigerate for several hours (or overnight) and put in the freezer for an hour just before churning. Use the ice cream machine ac-cording to manufacturers instructions. Freeze.

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Truman’s Whipped Pumpkin Dip6oz cream cheese1/2 c pumpkin (if you are going the canned route, just pumpkin, not the pumpkin pie filling)1/2 c packed brown sugar

mix all three together until the sugar is dissolved

Add2 tsp of maple syrup1/2 tsp of cinnamon1/2 tsp of all spice

HALL OF SHAME

YOLO

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TLAU’s Garlic ChickenUnfortunately, the Picture is lost forever

learned the difference between a "clove" of garlic and a "head" of garlic last night. recipe for bruschetta chicken called for 3 cloves of garlic. I mistankingly used 3 "heads" of garlic. holyfucking-shit that was a bad mistake. whole house still smells like garlic. 3 toothbrushings and 2 mouth-washes later breath still has a hint wreaks of gar-lic. After eating the first sliver of chicken breast with garlic mound on top, I scraped the rest of it off the other half and it was phenomenal. will be re-doing the recipe and probably just use 1 clove. kinda just got caught up in mincing the garlic, which is quite soothing, and dumping it in the bal-samic+evoo bowl and didn't realize how much was in there until I was finished. juice from the pan was fucking tits on the wheat penne as well

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TLAU’s Garlic Chicken

lol are you fucking retarded? - Rabid

Holy shit that's hilarious - Stylee

The funniest thing is that you still plated it, took a picture of it, and apparently ate it. I would have buried it outside.-Biggunz

-that looks absolutely disgusting - RJF-GUMP

-The real winner here is Truman - Capstone88

I can't imagine how bad your garlic burps are - ColeTrickle

135

The Sear

god damn thats a big steak. i would sear it hotter/longer- Drew63the steak looks like a pork chop-Arkadin

dont mean to be critical but i'd def. recomend a hotter searalmost looks like it was steamed with the grayish hue-jpat21

that steak looks raw at best - Andres 3000

hey man, you need to sear your shit better-chanmanhowd you do that? i honestly cant think of any way that would make it look like that? just curious-ArkadinNeed to sear instead of boil and microwave. - High CottonAnd Truman sear that fucking thing next time. You're not allowed anywhere near my food truck until you get that shit right.-Slogan

136

The Sear

Photo Courtesy of Hoss BonaventureTruman, do you see how badly you were seared ITT?Now apply that philosophy the next time you cook your steak.-514

The sear of a thousand jeers, it shall be known.-Wes tegg

we need to rename this thread "Fear The Truman Sear"-supercity

Anything interesting on page 39 besides the boiled steak?-IrishLax2

Humphrey Bogart's lungs had a better sear-IrishLax2