Any cooks here?

[Plank_Spanker]

I love a good rib roast!

The next time i cook one, I'll do it like NC's!

 

[Tim]

I did not realize there where so many cooks, grillers and smokers on this site either. I have the old Brinkman $39.00 special black grill. I did modify the fire pan with holes to evenly disperse the heat during the slow smoking process. I am thinking of purchasing one of the upright square (refrigerator type) smokers. These have several racks to place different meats to cook. I also use charcoal and change between hickory, cherry and Texas mesquite wood for flavor. In Florida I smoked all year round. I always thought that smoking during the cold winter would not allow the internal smoker temperature get high enough to cook the meats.

 

[Bloozcat]

As I've heard it said so many times before...

This thread is worthless without pics!

So, I'll start...

Growing up in a family with an Italian mother, our traditional Christmas dinner has always been Italian. My mother's gone 30 years now, but I carry on the tradition.

Antipasto Plates

Lasagna in the large dish on top, Eggplant Parmesian on the bottom, and a meatless Lasagna in the smaller dish to the side.

Pictures are prior to going into the oven...

 

[tot_Ou_tard]

:drool: Looks great Blooz! :drool:

Christmas dinner is usually Rib Roast 'round here (done much like Justas).

 

[Tim]

Delicious looking food there Bloozcat. The dinner bell must only ring once in your home. I would most like be standing in the kitchen alongside the cook sampling the food for tenderness.

 

[Plank_Spanker]

I always thought that smoking during the cold winter would not allow the internal smoker temperature get high enough to cook the meats.

And you are correct. I always make it a special occasion when I fire up my smoker for the first time in the spring. I have all winter to think about it.

 

[Tone2TheBone]

Oh forgot to mention we use extra virgin olive oil on everythinggggg.

 

[SuperSwede]

Oh forgot to mention we use extra virgin olive oil on everythinggggg.

:master:

+1 on getting a really high quality olive oil.

 

[Kazz]

My wife does most of the staple cooking in our casa.....but when I want something more gourmet then I step in....I do all the as she calls it fancy cooking.

I like to cook in the vein of Emeril Legasse and Tyler Florence so yeah I would be up for a thread on top secrets.

 

[Kazz]

What I read....I didnt realize there were 7 pages when I made my first reply...then I had to go back and read all the posts....woohoo.

I just absolutely love to cook...indoors or out....it does not matter....I do use recipes especially if it is the first time I am making something some I stick to the letter each time I make it...others after the first I do some doctoring.

recently I had a deer roast given to me and I used this recipe by Emeril Legasse for Cola Braised Roast

I really did not know what to expect but since it was Emeril I figured it had to be good....and it was probably the best roast I have ever had. Of all the dishes I make and there are many....it is always the soups that I seem to be the most proud of.

 

[F_BSurfer]

I guess you can say cooking is a passion of mine I have raised three kids by myself so I have had plenty of practice!!!!!!

Good fresh spices is a key to good cooking ....Some of the places I get mine are
http://www.penzeys.com/cgi-bin/penzeys/shophome.html

http://spicebarn.com/spices_and_seasonings.htm
and for herbs I don't grow myself

http://www.mountainroseherbs.com/bulkherb/bulkherb.html

Good set of knifes are a must mine are Chicago Cutlery not the most expensive or the fanciest but they have served me for over 20 years now

I was raised smoking meat right now my smoker is a 18 cu ft refrig with smoke box on the side piped into the refrig couple internal fans hook to dimmers to control heat and dampened vents. This spring I going to build a smoke hut 8'x 8' have the pad already poured.Good smoke meat takes time don't rush it once you have your temperature it doesn't take too much attention.
I eat good amount of smoke fish and the best way is cold smoking.
Cold smoking is done best at 70 degree F or less
Have a friend in Washington state that sends me 15 to 20 pounds of salmon couple times a year.This is how I smoke it.
Salt brine for 48 hours
1 cup salt to 4 quarts of distiled water
Really no need to add spices to brine the only ones that I have found to change the flavor are dill and garlic
I get my smoker stable at 70 degrees F
Hang the salmon in smoker
Smoke for 8 to 10 hours with wet sugar maple sometimes add apple wood. every couple hours I spray the fish with water bottle
After smoking the fish it is ready to freeze, finish cook or sushi
My favorite way to finish cook it is coat the salmon with about 1/2" of mayo (preference dukes mayo) on each side with lemon slices wrap in tin foil cook on grill about three minute a side.

To smoke fish fully cook I cold smoke for 4 hours at 90 degree F kick heat up to 120 to 140 degree F for about 2 hours

 

[Childbride]

Shiner and i share cooking duties...

i like to cook, but i don't consider anything i do to be out of the ordinary...

'cept my chili...

 

[Plank_Spanker]

WOW!

I had no idea when I started this thread that there were this many cooks here!

There's been lots of great tips and recipes here. I need to print and save this entire thread. :beer:

 

[Justaguyin_nc]

'cept my chili...

And? that texas chili recipe is? oke:

 

[Childbride]

first and foremost... WOW to all the cooking talent on the forum! i second Plank in that i'm going to have to go back and print out all the cool tips and recipes!

second... Justa, i'll tell you the basic ingredients... which are actually so mickey mouse i'm embarrassed to post them with all the chefs about. but it's not breaking texas tradition, b/c i can't actually tell you how i season it oke: , just what i season it WITH. i've learned all my recipes by watching the Matriarchy, and we never used measurements.

that being said:

=============

1 large crock pot
1 1/2 lbs good hamburger [pref 90-10, as lean as possible]
1 very large white onion [if you prefer a bit of sweet, yellow]
4-5 cloves fresh garlic
butter
2 cans 6 oz tomato paste [Hunts]
3 cans 15 oz tomato sauce [Hunts]
1 can whole tomatoes [the big size one]
1 can 15 oz pork & beans
1 can 15 oz Ranch style beans
1 can 15 oz Bush's [or Ranch style] kidney beans
[four bean option, go with can pintos, too]
salt
pepper
season salt
onion powder
onion salt
garlic powder
garlic salt
lemon pepper
chili powder
ground cayenne red pepper
crushed red pepper
ancho chili pepper


saute garlic, butter and onion [rough chopped]
don't allow to totally carmelize.
add beef, initial shot of all seasonings, brown.

drain.

put all that in crock, rough chop the whole tomatoes and cut out the eyes.
add all can goods, but only 2 of the 3 cans of sauce. the other is in case you need to back off the heat in a pinch, or just needs more later.

simmer all day long, seasoning every 1.5 to 2 hours. oke:



options: add cornbread and/or fritos, and shredded cheddar when serving.

 

[marnold]

I don't cook, but I do brew my own beer (all grain, naturally). I suppose that is a form of cooking.

 

[Tone2TheBone]

I don't cook, but I do brew my own beer (all grain, naturally). I suppose that is a form of cooking.

Oh yeahhh now yer talkin' home made beer! :beer:

 

[tot_Ou_tard]

Chili n' beer party halfway between Tejas & Wisconsin!!!

 

[Justaguyin_nc]

I'll bring the beanO...:thwap:

thanks for the recipe CB... got it down on paper... when the time comes.. gonna give it a try...

 

[warren0728]

a quick tip about chili....it might sound crazy but add a touch of cinnamon and you will be surprised....really tastes good.... :AOK:

ww

 

[SuperSwede]

So who has a nice recipe for Mango Chutney? Preferably with a little sting!

 

[Childbride]

[oops]

i had a 'melanin-challenged follicle moment', y'all...

2 cans of 6 oz tomato paste b/c in some batches i don't use any [or just some] of the second can. every batch is a little different.

and Tot... halfway would be somewhere in Missouri? :beer:

 

[tot_Ou_tard]

a quick tip about chili....it might sound crazy but add a touch of cinnamon and you will be surprised....really tastes good.... :AOK:

ww

On a similar note.

Fettucine Alfredo:

Boil heavy whipping cream until it reduces to a thick, glossy, bubbly yum-fest.

I know what you are thinking. The d@mn thing is foaming & threatening to boil over. Yes, that is the trick cream does to taunt you. You have to show it who is the boss. Turn it down just enough to kepp it from foaming over and emolating itself on your burner. A calm firm hand (like with dogs) with cause relax the cream. Cream is a social ingredient & is anxious unless it knows the pecking order.


Soon it will become thick & glossy & bubbly.

Now is the time to take it off the heat & add freshly grated parmesan cheese

(WHAT!!??!! You still use that pre-grated sawdust...*cough* *cough* CHOKE CHOKE)

& either

1) a bit of freshly grated nutmeg.Yes! Get a whole freakin' nutmeg & grate a tiny bit into the sauce.

or

2) Fresh basil . You might as well know how to do this correctly.
It's called chiffonade. Basically you roll fresh basil leaves

(WHAT!!??!! You still use that dried sawdust...*cough* *cough* CHOKE CHOKE)

and pile the leaves into a stack & then roll them like a cigar (Yummmm cigar) & then slice it into ribbons. Fluff the ribbons into a loose mound before using.

Here are some pictures:

http://en.wikipedia.org/wiki/Chiffonade

Nutmeg is yummy.

Oh & use fresh pasta if you can. Making it yourself is even better.

We used to bowl people over with nothing more than fresh fettucine (semolina flour, salt, & water), cream, fresh parmesan cheese, & fresh nutmeg.

Simple & fresh is best!!!!

 

[tot_Ou_tard]

O & I forgot to say. Cinnamon & meat is not so strange. If you haven't eaten mole then you are not allowed to die yet.

Mole is a traditional mexican sauce that is often served over pork.

It's main claim to fame is cocoa, cinnamom, & nutmeg.

Laugh all you want, but I am free to die....many times over.

Sip some nice tequila (& yes! there are sipping tequilas) or a *good* sangria & you'll wanna die from the bliss.

 

[warren0728]

O & I forgot to say. Cinnamon & meat is not so strange. If you haven't eaten mole then you are not allowed to die yet.

Mole is a traditional mexican sauce that is often served over pork.

not to be confused with the mole that used to live in my front yard....and dispite what you have heard...they don't taste like chicken! uke:

ww

 

[tot_Ou_tard]

not to be confused with the mole that used to live in my front yard....and dispite what you have heard...they don't taste like chicken! uke:

ww

:bravo::rotflmao:I don't know how to make accents. That should be pronounced moley. Like this mole'. :rotflmao::bravo:

 

[warren0728]

:bravo::rotflmao:I don't know how to make accents. That should be pronounced moley. Like this mole'. :rotflmao::bravo:

hey a mole' sauce done right is a beautiful thing...done wrong it it is really bad....the balance of spices is key.....

ww

 

[tot_Ou_tard]

hey a mole' sauce done right is a beautiful thing...done wrong it it is really bad....the balance of spices is key.....

ww

Do you have a recipe? I've never made one & I'm a little nervous winging it as I'm not on familiar ground.

On the other hand, I know what I am doing with the tequila.


...ummm drinking it...duh!

 

[Plank_Spanker]

A good mole' is a thing of beauty............................

 

[Childbride]

speaking of interesting cooking...

my sonbyproxy is up, and he's cooking us supper tonight. :beer:

he's making buffalo burgers... the patties have gourmet mozzerella and sun dried tomatoes in them.

this should be an experience.