I ate Jerk Chicken today. Here is the recipe from a legitimate island person... that I stole from a book: 1 Tablespoon allspice 1 Tablespoon dried thyme 1.5 Teaspoon cayenne pepper 1.5 Teaspoon ground pepper 1.5 Teaspoon ground sage 3/4 Teaspoon ground nutmeg 3/4 Teaspoon ground cinnamon 2 Tablespoons fresh garlic or powder 1 Tablespoon sugar 1/4 Cup olive oil 1/4 Cup soy sauce (wtf? Jamaican?) 1/4 Cup white vinegar 1/4 Cup orange juice Juice of 1 lime (1 ounce) 1 Habanero chopped fine 1 small onion diced fine 3 green onions chopped fine Throw it all in a bowl, mix thoroughly. Drop a couple pounds of chicken in to marinate all day long. GRILL IT. Or broil it if you don't have a grill. The skin will caramelize and almost burn. This is a good thing. Boneless Breast (not a good grilling cut): Medium high heat, 4-5 minutes each side. Brown, but not dried out. Bone-in Breast: Cook it low and slow so the skin doesn't burn and meat cooks through. Low heat, 12 minutes. The skin will be kind crunchy, but may stick because it caramelized onto the grates. Flip it when it is nice and brown. Cook another 10-12 minutes. Bone-in thigh or leg segments: Same as above, low heat, except 15 minutes per side. Legs will be obvious as the meat will begin to pull away from the bone when ready. Edit: Close the grill lid with each preparation to create an oven effect.
Super Easy Pulled Pork Mostly because being a poor student means making tons of food in a batch is a great way to feed 3 people for 3 days. 6-8lb pork shoulder Throw in the slow cooker, and cover with Root Beer (~1.5 cans depending on the size of the pot) 1 Onion, chopped Shot of bourbon for flavor Salt/Pepper Siracha (because its awesome flavor, and makes it only a little spicy) Cook for 6-8 hours. Pour off most of the root beer concoction (keep enough to use to sweeten it post saucing if you like it that way) Shred the shit out of the pork, add in a red pepper into the mix. At this point, you can either use a tomato based BBQ sauce of choice, or a honey mustard sauce (I recommend, and see below) Mix the sauce in, and throw enough of the root beer back in to get the right consistency (aka what ever you want) At this point, I cooked it for another 8 hours because I could, not really needed. Honey Mustard Sauce 1/2 Cup Lime Juice 1/2 Cup Lemon Juice (These can be subbed for vinegar, but it works well like this) 1 cup Mustard 1/2 Brown Sugar Mix and simmer in a sauce pan for ~5-10 min and you are good to go. This sauce will be really sour, but when it mixes with the root beer and cooks, it tones down a bunch.
I had unexpected company over for dinner last night and tossed this together with a quickness. Fillet Steak with Pepper Brandy Sauce, Smashed Potatoes, and Greek Salad. Ingredients: Steak dish: 2 (or 4, or 6) fillet steaks. (I like to sprinkle some salt and pepper in the bag they come in). Sauce: 4 shallots, diced finely. 100gm mushrooms, sliced. 1 tsp mustard 1tsp garlic Half little can (maybe 2 tablespoons) green peppercorns in brine 100ml beef stock 200ml cream Splash of brandy Splash of sherry Smashed potatoes: (all credit to Pioneer Woman for these, she, and they, are highly awesome!) 500g (4) potatoes, washed. Half a bunch spring onions (Americans, I think you sometimes call these shallots, but I mean the long thin green things.) 2-3 rashers bacon 150ml sour cream small handful grated cheese Greek Salad: 1x Greek Salad, cheatingly purchased from shops 1x avocado 1x tomato Dressing Method: 1. Put potatoes on a plate, cover with cling wrap, and microwave for about 8 minutes or until fork tender. While potatoes are cooking, dice your bacon and throw it in a nice big frying pan over high heat. Chop your spring onions and set aside. 2. Once bacon is nice and crispy, add it to your spring onions. To the healthy, nutritious bacon fat in the pan, add your steaks (still on high heat). 3 minutes on each side will give you medium rare (albeit trending towards medium). Once you have added the steak to the pan, DON'T MOVE IT! Just let it sit and get that crispy outside. Mmmm. 3. While your steak cooks, cut up the additional vegies for the salad and mix together. Add some dressing, and serve. Your potatoes should be done now, so put them in a large serving bowl, slice in half with a knife, and roughly mash. Add in your bacon, spring onions, sour cream, and cheese. Serve. 4. Take your steak and chuck it on a plate, then cover with foil and allow to rest. Add your shallots to the pan, cook until translucent. Add mushrooms and garlic. Cook until mushrooms are just beginning to soften. Add brandy, and scrape all the delicious flavour off the pan. Add beef stock and sherry. Boil it down until the sauce reduces by a third, or you get tired of waiting and just tip some out. Turn the heat down to medium, and add your cream, peppercorns, and mustard. Pro tip: grab the plate your steaks are on, and tip the juices into your sauce. Once sauce is thick enough to coat the back of a spoon, it's good to go. 5. Serve your steaks, and the sauce in a jug on the side. Receive blowjob. (Nb: this last part didn't happen, but it fucking well should have.)
This thread is the best tutorial on this board. I have to start posting in here. I actually need help with two things right now. What are some good additives you guys could reccomend for beer can chicken aside from the typical rosemary and garlic? I'm looking for more variety in my favourite patio dish but nothing too spicy, please. Also, we had a thread over a year ago where people gave awesome barbecue recipes, one was an awesome one that involved hamburgers with cheese infused inside them (amongst other things, but it sounded great). If one of you has this similar recipe, or can provide the link to that thread, or you ARE that actual board member (I think it waseither Beefy, Effinshenanigans or scotchcrotch) who posted the recipe I'd appreciate any help. I REALLY WANT THIS RECIPE. Thanks
I've started doing the paleo diet recently and have been trying to come up with new ways to replace my former favorite food; pasta. I just made up this recipe tonight and was surprised at how well it actually turned out. Also, for anybody that may have a gluten allergy and wants an alternative to old pasta, try this. 1 medium spaghetti squash - halved 1 medium sweet onion - diced 2 cloves garlic - minced 8oz peeled and deveined shrimp 8oz scallops - any size, cut into 1/8" to 1/4" chunks 8(ish) leaves fresh basil or about 2 tbsp if you don't have fresh 2 cups white wine 1 tsp (or tbsp if you like spicy) red pepper flakes First, half the spaghetti squash, remove the seeds and innards, then cook either by placing in a microwavable safe dish, cut side down, with a 1/2 cup of water for 8-10 minutes depending on the size. You can also roast the squash in the over at 350 degrees for 35-40 minutes. Either way, once cooked, use a fork to remove the spaghetti like strands into a pot and set aside. While that's being cooked, in a separate pan place the diced onion and garlic along with 1 tbsp of olive oil on medium-high heat and let saute until onions become translucent, approximately 4-5 minutes. Next, add the wine and the red pepper and reduce the heat to a simmer and let the wine reduce for about 5-10 minutes, depending on how think you want your sauce. Once your sauce has reduced, add the shrimp and scallops and cover for 5 minutes. While you're waiting, if you have fresh basil, now is the best time to roughly chop it up. After all ingredients have cooked together, dump entire contents of the pan onto the cooked spaghetti squash and mix and top with the basil. Sprinkle on some freshly grated parmesan and serve.
I just made this for my beer can turkey this summer, and I had people raving that it was the best thing they've ever had. The application is the same, just on a smaller scale. Basically I don't have exact measurements, but you can make it using the guidelines listed below, (I've put my best guess of what I use next to each ingredient, but experiment and find what works best for you) and if you have any leftover, it's easily freezable to use for later applications. My biggest recommendation would first be this: if you have a coffee grinder or a small handheld blender, use whole, fresh ingredients and grind them yourself as opposed to the canned equivalents. If that's not possible, then obviously used the pre-made stuff, but I assure you, if you use fresh, it will taste much better. Either way, first is the rub that I use to get a nice, brown crust and is completely not spicy: The zest of 1 lemon Juice of 1 lemon Black pepper - 1 tbsp Salt - 1/4 tbsp Garlic - 2 cloves Paprika - tbsp Basil - 8 leaves or 1 tbsp Parsley - 2 tsp Rosemary - 1 tsp As far as the contents of the actual beer can, I like to use a nice citrus based wheat beer, like a blue moon, or Oberon if it's in season. I also like to also put some bay leaves, thyme and some more basil. Good luck to you.
I didn't post the recipe, which is technically a grilling recipe, not bbq. But I've made inside out burgers before. Nothing really to them, slap two thin patties with around cheese and pinch to seal. As far as the beer can chicken goes, ever tried adding smoke? No smoker needed. Soak a few handfuls of hickory or fruit wood in water and place in an aluminum pouch and punch holes in it. Place directly on the coals and you have an easy smoker. If you smoke the bird, try adding yellow mustard and/or coffee grounds to the poultry rub. The vinegar from the yellow mustard tenderizes and becomes sweeter the longer it's smoked.
There's nothing you can do wrong with an ear (or half) of corn. As long as salt, butter, and heat are involved, that ear will be tasty as fuck. As an additive, lemme give you my beer brats recipe. Large pot, not pan, pot. Dust the bottom with Garlic salt, dice half a white onion, put it in. Poke holes in all the brats with a big fork. Pour two-three medium-dark beers in the pot (a black IPA or such). Drop the brats in to soak over night. In the morning, bring out the pot to boil on the grill. Once it reaches a boil, pull it off and brown the brats on the grill. People will thank and love you for it...
LTMS’s roast Chook Finely chop about 7 cloves (segments) of garlic (don’t you dare use that jar shit motherfucker, it tastes of vinegary asshole) Chop fresh rosemary and a bit of thyme. Mix all this with some cracked black pepper. Take about 80g of butter and mix the whole lot together until you have a garlicky butter with a toothpaste consistency. Now for the art, stuff this mix under the birds skin next to the meat, you can even get it into the drumsticks and wings, just take your time and massage it in. Stuffing: In a food processor add: 4 slices of bread 2 segments fresh garlic Small sprig of fresh rosemary Pepper (teaspoon) Paprika (teaspoon) Salt (big pinch) 1 onion 1 good sized strip of lime rind (use a potato peeler) (this makes it awesome) Zap all this in the processor until its finely chopped (but not a paste) (you can chop it all together by hand also) Stick in chook. Dust chook with a 50% corn flower 40% plain flour 10% powdered chicken stock that you (sieve together) (just a very light dusting) Put in a big baking dish with potatoes etc in the bottom cook at about 170 deg c for 1 hour for every kg of bird.
Hoppin' John 1 ½ cups dried black-eyed peas 1 cup uncooked long grain rice (e.g., Uncle Ben’s) 1 onion, chopped 1 green pepper, chopped About 1 lb precooked sausage (kielbasa, linguica, etc.), sliced 2 tablespoons cooking oil ½ - ¾ teaspoon cumin powder ¼ - ½ teaspoon cayenne powder (be careful, it gets hotter after it’s cooked!) ¼ teaspoon black pepper 1 teaspoon salt 1 cup beer Place black-eyed peas in a deep pot. Add enough cold water to cover by a couple of inches. Bring to a boil and cook for 5 minutes, or until peas are soft. Turn off heat, cover and let sit for an hour. Drain peas, saving the liquid, and set aside. In a large saucepan, sauté onion and green pepper in oil for 5 minutes. Add sausage slices and sauté for another 5 minutes or until onions are almost clear. Add rice and stir to coat. Add black-eyed peas and spices, and stir to combine all ingredients. Add 2 cups of the saved liquid and the beer. Stir to mix, and bring to a boil for about a minute while stirring occasionally. Stir, reduce heat to low. Cover and simmer for 25 – 30 minutes. Remove from heat and let stand for 10 minutes. Serve with hot sauce (optional) and beer.
Just picked up the pasta attachment for my mixer. I have no experience making fresh pasta. Anyone have any good tips or different recipes for fresh pasta?
Pasta dough is easy, you might screw it up the first time if you haven't seen it done before, but I doubt it. I make fresh pasta every once in a while (coincidentally, last night) and it's no big deal. All the old school recipes, like the Batali one I linked below, will instruct you to make the pasta in a flour bowl on a flat surface. You can easily make the same flour bowl in any large glass mixing bowl, and not make a huge eggy mess all over your table while you're learning. Once you've beaten the eggs and worked in flour to the point you can't continue to mix it with a fork, then you can transfer over to a wooden cutting board and start kneading/adding more flour. The biggest thing is to make sure you knead your dough to the right consistency. It will be just a tiny bit sticky, and pliable. If you press your thumb into it, it should spring back to shape, at least somewhat. Also - I add a little bit of olive oil when I put the eggs into the flour bowl, possibly a placebo effect but I think it makes the final product easier to work with. http://www.foodnetwork.com/recipes/mario-batali/fresh-pasta-recipe/index.html Not sure what the pasta attachment on your mixer does, but I would guess it replaces the hand crank for rolling the actual pasta, like the one I use: Spoiler When rolling, don't skip any steps making the actual pasta, i.e. slowly working the dough down in thickness. One of my favorite meals is fresh pappardelle with a bolognese ragu. This recipe is my favorite - but I use a mix of fatty ground beef/pork/veal when I make it, for more flavor (and quadruple the recipe, because it takes a long fucking time to cook and freezes well): http://www.kitchenchick.com/2006/12/marcella_hazans.html Pro tip - open a bottle of wine and pour yourself a glass before you start any of this.
Totally concur. Especially the wine pointer. Fresh pasta is stupidly easy to make and cooks in way less time than dried pasta. It's by far one of the greatest at home, fun and intimate dates you can have. Invite her over, make pasta together, drink wine, and enjoy a great dinner. For bonus points have fresh baked bread going as well. If you want hall of fame status, make Tierra massue.
Cavender's Greek Seasoning. It's my favorite go to spice for chicken & pork. If you really want to get creative with burgers, pick up some high temperature cheese. I know Cabela's carries it, but you might be able to find some at a local butcher shop. Our huge seller all summer has been our burger that already has bacon mixed in, and the high temperature cheddar cheese. You could use the butter pat trick & make some stuff that people will go nuts over. Note about high temperature cheese... it doesn't get "gooey" like a slice of cheese you throw on top of a burger or whatever. It heats up, but then you get these little cheese morsels. Awesome stuff.
Why I never thought to ask this here before is anyone's guess. I am an excellent cook and baker. I do, however, have an Achilles' heel, and that is gravy. I know to use the juices of whatever you're cooking, to make sure the cornstarch is mixed with something cold before it's mixed with the hot liquid, etc. However, my gravies only ever turn out mediocre, at best. No depth. Anybody have a good, easy gravy recipe?
I don't use corn starch. I use potatoes that I've squished to liquid. The natural starch will thicken stuff and give lots of flavor without leaving that corn starch after taste. Combine that with some deglazed bits and some beef broth and you're good to go.
I'm a roux guy. I take the juices of what I'm cooking and separate the fat from the juice with a gravy separator. I then use an equal amount of fat from whatever I've cooked and flour in the same pan the meat was cooking and brown it up nicely. If there isn't much fat you can use butter or olive oil. I then add the juice back in, stirring constantly with a whisk, and season it with salt and pepper. I always keep beef and chicken stocks on hand so I can stretch out the natural juices if there isn't much, or if I just want a lot of gravy.