Looking to get into some frying @ home. Checking out counter top electric fryers. Would like commercial grade all stainless and a twin basket design. Anyone with some experience care to guide me?
Does anyone have any ideas for cooking with hominy? My supermarket is apparently too cool to stock ready-made canned hominy, so when I made posole a few weeks ago I wound up with a huge bag of dried hominy that just won't quit. I made a really good Southwestern salad-y thing with hominy, black beans, chicken, green peppers, onions, cilantro, some spices, and avocado and sour cream on top but I still have a lot left. It would be more fun to try something new.
Made this: from here <a class="postlink" href="http://www.tasteofhome.com/Recipes/Caramel-Apple-Cheesecake" onclick="window.open(this.href);return false;">http://www.tasteofhome.com/Recipes/Cara ... Cheesecake</a> Mine came out a bit different as I made some changes but still pretty good. I didn't use store bought caramels and made my own instead:
Made a fantastic chili last night combining lots of elements I've liked in past chilis. This chili also has beans in it which I know offends some. Oh well. Beans are good sometimes. This had three meats, three beans and a little chocolate. Very earthy as the main chiles used were ancho and chipotle. 1lb. beef cut into cubes 1lb. pork cut into cubes 1lb. lean ground beef 6 oz. dried black beans 6 oz. dried red beans 6 oz. dried red kidney beans 1 bay leaf 3-4 dried ancho chiles 1 can chipotle chiles in adobe sauce 2-28oz. cans of tomatoes in puree 1-6oz. can tomato paste 1 can very dark beer (I used Young's Double Chocolate Stout) 1 large white onion chopped 1 green or red pepper diced 4 garlic cloves chopped 1 Tbsp. ancho chile powder 1 Tbsp. oregano 1 Tbsp. cumin 1 Tbsp. smoked paprika 1 Tbsp. garic powder 1 Tbsp. coriander 1 Tbsp. cocoa powder 2 Tbsp. brown sugar 2 oz. very dark chocolate salt cooking oil 1. Rinse the beans. Put in a bowl and cover with cold water enough to cover, and let soak overnight. 2. Add beans and their water to crock pot. Add 1 teaspoon salt. Add bay leaf. Turn crock pot on high and cook beans until tender, 4-6 hours. Remove bay leaf when finished cooking. 3. While beans are cooking brown cubed beef and place into bowl with beer. Brown ground beef and add to beer soak. Add 6 oz. can tomato paste. Soak for minimum 1 hour. After soaked, add to crock pot. Turn crock pot down to low. 4. Saute onions, garlic and red/green pepper. Add to crock pot. 5. Finely chop ancho chiles and 1 chipotle chile from can. Add to crock pot. 6. Mix in rest of spices, tomatoes, cocoa powder and brown sugar. 7. Cook 4 hours on low heat adjusting spices as needed. 8. After two hours, add chocolate, grated. 9. Serve with sour cream, shredded cheddar and either chips or corn bread. This is a tame chili going straight from this recipe. I did that purposely since a bunch of little kids were going to eat it. There is just a little bit of heat, but not enough to bothersome to anybody. It's mainly from the chipotle chile and is well balanced with the sweetness and earthyness of the ancho and chocolate. If you want to make this hotter, add more of the chipotle chiles or powder or any other type of hot chile.
Does anyone have a really simple recipe (limited # of ingredients) involving red beans? I just made a really simple red beans and rice and would like to do something different to keep things interesting. I saw a recipe for veggie burgers using black beans. I might attempt something similar.
Fondue Bread 1 loaf French bread (cut diagonally in both directions, do not cut all the way through) ½ (or more) grated swiss cheese 1 stick butter (I use unsalted but either way. Also could go with up to 2 sticks) 1 tsp lemon juice 1 tsp seasoning salt 1&1/2 tsp dry mustard 1 TBSP onion powder (FYI, original recipe calls for finely chopped onion) Coat foil heavily with Pam and place on cookie sheet. Fill the cracks in the bread with cheese. Melt all remaining ingredients together; pour into cracks and over the top of the bread. May also sprinkle more cheese over the top when done. Bake at 350 degrees for approx 30 minutes. Once you have this you will either hate me....or hate me. Enjoy guys it's delicious!
So I am thinking of getting more into meat grinding and sausage stuffing, as evidenced in the hunting thread. I've heard Kitchen Aid mixers have attachments for these two purposes. My only concern is, is whether or not it is a worthwhile investment. An amazon review specifically highlighted that it wasn't really that good for those two specific jobs. I don't think I want to shell out hundreds of dollars for a stand alone industrial meat grinder (though Id rather have a machine than a hand crank). Ive been sausage stuffing with a hand held cookie press jerry rigged with parts of my broken jerky gun. It's a two person job but over all not bad. As far as a stuffer it wouldn't need to be fancy. I am looking I guess for a two in one if possible. Anyone have ideas or recommendations probably spend 250 at most.
I bought the KitchenAid pastamaker attachment years ago but use it primarily for grinding meat and it's great in that capacity. You can buy the food grinder attachment for about $65 and the sausage stuffer kit (which is 2 tubes) for another $14. The gourmet attachment kit will give you both of those, plus a slicer and shredder for about $140. It's unclear from your post whether you already have the mixer, but I'm suspecting you don't. KitchenAid's standing mixer and attachments are very well made (I've had mine for over 20 years, my mother-in-law has had hers for well over 30) and I get a lot of use out the mixer for more than just baking. The dough hook makes making pizza dough (or any dough) a snap; the whisk is ideal for whipped potatoes, whipped cream, meringue, etc. The only downside to it is its weight and storage, but I'd give up my food processor before I gave up my KitchenAid mixer.
If you don't, consider one of these instead. On sale at the moment, and an excellent investment if you plan on heavy usage. KitchenAids are good, but these are just great, and for whatever reason, are cheaper to repair here in Saskatoon. Your mileage may vary.
Stirfry is the best diet meal ever. Lots of vegetables and lean meat, how can you go wrong there? -1 chicken breast -1 cup (small handful, hard to measure this) fresh green beans -7 baby carrots -quarter of an onion -small bunch of broccoli -2 tablespoons OlivExtra oil -2 teaspoons sesame oil -2 tablespoons sweet n sour kikkoman marinade Cut the chicken into small pieces, cook in the sweet n sour marinade. Cut up your veggies. Put your oils in a large skillet, crank heat to high, dump in the veggies, and stir until the vegetables are cooked to your satisfaction. About 2 or 3 minutes from the end of cooking, dump in the chicken. Calorie Count says this was 384 cal for the entire dish. It's enough for 2 people, and maybe 3 or 4 if you're eating it over rice.
I dont have a kitchen aid, I dont know if you were trying to link something but what are you talking about?
I don't know what device you are recommending when you say "these." Maybe i didnt catch it but I don't know if you are talking about a kitchenaid or something else?
Not sure if there is a thread specifically devoted to alcohol recipes, but if there is maybe one of the mods can move it there? This is too good not to share and copied from a PM I sent somone: Apple Pie Moonshine 1 gallon apple cider 1 gallon apple juice 750 ml Everclear 6-7 cinnamon sticks 2 cups brown sugar 2 cups sugar 1 10 quart pot 7-8 one quart Ball jars. Add 3/4 of the cider and juice into the pot along with the cinnamon sticks. Heat on high until it reaches a slow boil. Add in the sugars. Keep on low boil for an hour. The cinnamon sticks should open some. Remove from heat and cool for one hour. Add Everclear (This is subjective. Original recipe calls for the whole bottle. I put in 3/4 of a bottle and it was great and didn't seem any different from the batch I tasted that used the full bottle). Add the remaining juice and cider. Remove the cinnamon sticks and put one in each of the Ball jars then fill the jars. Fucking awesomely delicious warm or cold. As a side note I love that the bottle of Everclear has flammable warning labels along with warning labels not to drink too much without mixing it;this could be fatal.
Mark Bittman, who writes The Minimalist food column for the NY Times and author of numerous cookbooks, put together some different ideas for Thanksgiving leftovers.
Risotto is completely overrated. I've never understood why chefs place it on a pedestal. Texture is a huge part of cooking and fancy porridge is not my idea of fine dining.
Does anyone have a good recipe/spice proportions for mulling spices? I've googled it but want to be sure that the recipe is good before I make a large batch to use for the holidays.
I made a batch of breaded chicken cutlets the other night. I haven't made them in a few years, but they're great for making if you're the type who likes to make food in batches and eat leftovers for the rest of the week. Get a bunch of boneless, skinless chicken breasts. Slice off the tenders, and then slice the rest of the breast lengthwise. Cover with a piece of plastic, and then pound with a meat tenderizer. Arrange three bowls/plates/aluminium pie plates/etc. Have one with flour, one with buttermilk, and one with bread crumbs. Season accordingly; I like to add cayenne pepper to the flour, and just use Italian-spiced bread crumbs from the grocery store, but you can do as you please. Some people use an egg wash when making cutlets; I find the buttermilk is much lighter, tastes better, and is a lot easier to work with. Dip each piece of meat into the flour, then the buttermilk, then the bread crumbs, then set aside for cooking. You can either bake them in the oven or fry them in a pan or if you're really hardcore, deep-fry them. Once they're done, you have a batch of chicken that'll last you several dinners and lunches and can be used for a variety of purposes. Add sauce and cheese on top and make chicken parmigiana, or slice them up and add them to salads, or just eat them on their own because they're delicious. They can be reheated in the toaster oven quite easily and don't lose much in taste or texture.
Just pulled out a deer tenderloin from last season out of the freezer. Gonna grill it with some friends tomorrow for college football. Anyone have any ideas on how to best prepare the thing? I know about wrapping it in bacon and marinating in soy sauce, but i did that last week. Any ideas would be awesome. (I've also got a couple of cube steaks that I would like to dress up a little).
I smoked some brined wings over a wood fire last night for 2 hours. Pretty much the equivalent of chicken bacon. Tossed them in Syberg's wing sauce, quite possibly the best hot sauce of all time. Kept the bones and a few wings which I'm using to make a chicken stock for tortilla soup tonight. I think soup is highly underrated in the culinary world. Few menus offer soup as a main course. Hell, if salads can offer enough sustenance to make entree, so can soup. Plus, the complexities of flavor you can make with a stock far surpasses the surface area of a piece of meat to experiment with.
Aioli (not mayonnaise) 1 egg yolk 2 Tblsp lemon juice 2 garlic cloves, minced 10 Tblsp oil (about 1/4 cup) Salt and pepper Add everything but the oil to a heavy bowl. Whisk the ever loving shit out of it as you slowly drizzle the oil in at a slow, steady stream. The mixture should get thick like sauce. Do not use a food processor because then it will turn into mayonnaise. You want it thick and a bit creamy, not completely stiff. This stuff is awesome. It is the ultimate vegetable dip. I just used it on roasted asparagus and brussel sprouts. Simple too. Quail/Game Bird Marinade 3/4 Cup olive oil 1/4 Cup balsamic vinegar 2 Tblsp honey Shit load of fresh chopped rosemary Salt and pepper Butterfly the quails, remove the rib cage. Mix everything else in a bowl, dump the birds in for several hours. Flip them occasionally. Heat a grill to medium-high-ish. Throw them on the hot grill for 4 minutes, flip and cook for 3 more. That's it. These things are idiot proof. They come out perfectly seared, with a bit of caramelization, and slightly medium rare. Awesomely sweet little birds once you remove the damn bones.