Yeah, I still have about 4 pounds of them that are frozen that I am going to try grilling, I prefer them grilled.
I've got a head of plain old green cabbage. Besides frying it and giving it the Russians down the street what can I do with it? Thanks
Quarter it, remove the stem, then cut it into thin strips and make a coleslaw out of it with carrot matchsticks, some thinly sliced red onion, a couple of sweet apples thinly sliced, a little hot mustard, and fresh mayo. I also have a recipe where you fry it with worcestershire sauce and butter. The recipe calls for savoy cabbage, but I've made it with green cabbage and it was just as good. 1 large Savoy cabbage olive oil ½ cup Worcestershire sauce sea salt and freshly ground black pepper 2 knobs of butter Remove and wash the outer green leaves of the cabbage, then roll them up like a cigar and finely slice them – this is called ‘chiffonade’. Put a large frying pan on a high heat and add a good glug of olive oil. Add the sliced cabbage to the pan and move it around, giving it a good shake. Cook for about 4 minutes. Halve the rest of the cabbage, remove and discard the core and finely slice it. Add to the pan, keep stir-frying for another minute, then add the Worcestershire sauce and some salt and pepper. Keep moving the cabbage around so it all gets nicely coated and cook for another 4 minutes until it has softened. Keep an eye on it, moving and tossing it around so it doesn’t catch on the bottom of the pan. Remove the pan from the heat and add butter – this will give it a nice sweetness.
Sometimes when I'm feeling exceptionally lazy I get some pierogies, saute onions and sausage, then either add in brussels sprouts or cabbage. Deglazing the pan periodically with beer is good, and so is adding an unreasonable amount of black pepper. Also, when I lived in Copenhagen I would make cabbage with a bechamel sauce that had a lot of salt and pepper and little bit of nutmeg in it to go with meatballs and potatoes. It seemed like every family had their own variation on the theme. Exciting, right? Those are really just baby steps away from frying it up for the Russians, but I have certainly enjoyed them both.
With the Super Bowl coming up, I'll be making this to let people make sliders with, or just eat on it's own. Also, it goes really well with a simple vinegar slaw if you want to use as a topping. And it's also completely Paleo and Whole30 compliant for anyone in those camps. Oven Roasted Carnitas 4lb Boston Butt/Shoulder Roast 1 Medium White Onion 1 Whole Cinnamon Stick 1 Bay Leaf 3-4 Cloves of Garlic Rub 1Tbsp Spicy Seasoned Salt 1Tbsp Black Pepper 1Tbsp Oregano 1Tbsp Chili Powder 1Tbsp Cumin Directions: Preheat oven to 350* Cut pork into 5-6 large chunks. Combine all rub ingredients and rub all over the meat. Place the meat in a large, heavy pot (I use this heavy duty cast iron combo cooker) with the cinnamon stick, bay leaf, garlic and onion. Ideally, the pot is large enough so that the meat is in a single layer. Add enough water to almost, but not entirely, cover the meat. Put the pot in the oven, uncovered, and braise for 3 to 3 1/2 hours. Stir the meat just a few times while it cooks. You’ll know the pork is done when it’s really tender, slightly browned and most of the liquid is gone Remove the pork from the oven. Put the meat on a cutting board and cut or shred it with your hands into thin strips. Remove the cinnamon stick and bay leaf from the pot. Add the shredded meat back to the pot and return it to the oven. Roast the meat, mixing occasionally, until the meat is as dark and crispy as you like it.
I have my third annual Superbowl Chili Cookoff coming up on Sunday. I've won the past two years and I'm gunning for a three-peat with my take on a sweet and spicy concoction this year. This is what I'm thinking so far. A lot of the stuff is to taste, I never really measure. - About two pounds of ground venison - 4-5 jalapenos, seeded and chopped - 1-2 habanero, minced fine - 1 can of kidney beans - 1 can of corn - 3 cans of diced tomatos - 1 can of tomato paste (to thicken it up a bit) - 1 cup of strong coffee - 1 Sam Adams Chocolate Bock beer - 1/2 cup of beef broth - Molasses or Honey until it tastes right - around a 1/4 cup of brown sugar - Cumin - Cayenne Pepper - Chili Powder - Thyme - Cinnamon - Coriander - shredded pepper jack cheese stirred in every 15 minutes the last hour before it's served. Should be pretty good.
Anyone have a good recipe for arrow squid? I picked one up yesterday and want to cook it this weekend. It's about 1lb and I have no idea how to cook it. I suppose I could bread it and fry it because you can fry anything and have it taste good, but it would be nice to have a real recipe. PS: How do you even clean one of these things? Do I remove all the insides? I need to do some reading today.
When I was in Hamburg, we ordered those. They seared them on a grill at a high temperature for a very short period of time. If I recall correctly, they were just coated in oil and maybe a bit of salt/pepper/garlic. As far as cleaning goes, here are some decent instructions. From some other sites, though, it looks like Arrow Squid are like the red headed stepchild of calamari, and aren't as of good quality.
You have to cook squid quick or long. In my experience it is best to cook them long. I stuff mine with an olive salad (olives, tomato, red onion, roasted red pepper, oregano, splash of red wine vinegar), coat in salt and pepper and oil and put them on the grill for a good 20-30 at very low heat, then coat them in a lemon and feta dressing (my own recipe, bitches). Or you could roast it for 30 minutes. This is one of the few instances where it's OK to mix seafood and cheese. Though it must be feta. If you want to get kinky, save the ink sack, braise it in it's own ink, a touch of red wine, maybe a splash of tomato sauce. Hell. Yes. Or just braise that sucker in tomato sauce, throw it over pasta.
Huh, that is just about the opposite of other things I have read. Most people were saying to cook it at high heat for 30 seconds or so, and to even let it sit in milk to tenderize it. The squid is more than el husband and I can eat in one meal, so I may try it both ways. Thanks for the tips you two.
Not sure where to put this but it is food related... Anyone know if deep frying a turducken would work? I've got a 15lb bird(s) that we were planning to fry tomorrow but I'm having second thoughts. Can this be done or should I just throw it in the oven? Thanks for anyone who has a thought to share. We are also doing like a four pound top sirloin, the Korean Grass fed ribs Frank posted in the Paleo thread, and many assorted snacks. I can barely contain my food boner. I know not everyone is big on turduckens but as a combo with everything else I think we're well rounded.
This Saturday I am planning on cooking up a surf and turf dinner for my girlfriend and I. Beef and venison steaks, and lobster tail and crab legs (smaller portions of each). I'm planning on grilling the meats (with a lemon butter baste for the shellfish) but am stumped on what sides to include. Maybe I could do them separately in courses too. Suggestions?
Honestly the majority of the meal sounds pretty filling with all that protein, so you might do well with a nice dark green salad, maybe some nice grilled asparagus, and a fruit salad.
Similar to what bewildered said, I'd go with a nice grilled asparagus. I usually do mine on the top rack of the grill wrapped up in some tinfoil with salt, pepper, a little olive oil and a big splash of lemon juice. Or you also try a light cucumber salad with some red onion and tomatoes and light vinaigrette. Regardless, try to have something with a slight acidic taste to balance out the savoriness of the steaks and the saltiness of the seafood.