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Started By
Message
re: TD Recipe Collection Version 7 (with links)
Posted on 2/25/16 at 3:51 pm to Stadium Rat
Posted on 2/25/16 at 3:51 pm to Stadium Rat
A Crawfish Boil Recipe With Cooking Tips
90 quart pot
Single jet burner
45 quarts of water
1 gallon vinegar
1 bag Chackbay
1 cup red pepper
2 boxes of salt
4 lemons
1 cup lemon juice
2 or 3 onions, halved, unpeeled
2 heads of garlic
1 cup chopped garlic
3 lbs red potatoes
1 lb link sausage cut in one inch slices
Add the above to the pot and bring to a rolling boil. Took 20 minutes.
Taste the water. Should be spicy as hell. Add 39 lbs of medium, washed crawfish and a lb of fresh mushrooms. Lid and continue high heat. Stir after 5 minutes or so. As simmer begins, after @ two minutes, cut the fire and drop in 12 frozen mini ears of corn and @ 3-4 lbs of ice. Stir. Leave the lid off and drink two more beers. Begin tasting after 20 minutes. These were perfect after a 30 minute soak
Mods: I usually add 2-3 cups of Zat's liquid. I forgot...but the taste was excellent anyway. I also usually drop in a can of orange juice concentrate and two or three sticks of real butter. Didn't this time, but almost always do. For subsequent batches, I usually add at least 1/2 of the above seasonings...but you must taste the water. That is key. Hope this helps.
90 quart pot
Single jet burner
45 quarts of water
1 gallon vinegar
1 bag Chackbay
1 cup red pepper
2 boxes of salt
4 lemons
1 cup lemon juice
2 or 3 onions, halved, unpeeled
2 heads of garlic
1 cup chopped garlic
3 lbs red potatoes
1 lb link sausage cut in one inch slices
Add the above to the pot and bring to a rolling boil. Took 20 minutes.
Taste the water. Should be spicy as hell. Add 39 lbs of medium, washed crawfish and a lb of fresh mushrooms. Lid and continue high heat. Stir after 5 minutes or so. As simmer begins, after @ two minutes, cut the fire and drop in 12 frozen mini ears of corn and @ 3-4 lbs of ice. Stir. Leave the lid off and drink two more beers. Begin tasting after 20 minutes. These were perfect after a 30 minute soak
Mods: I usually add 2-3 cups of Zat's liquid. I forgot...but the taste was excellent anyway. I also usually drop in a can of orange juice concentrate and two or three sticks of real butter. Didn't this time, but almost always do. For subsequent batches, I usually add at least 1/2 of the above seasonings...but you must taste the water. That is key. Hope this helps.
This post was edited on 3/11/16 at 11:09 pm
0
Posted on 3/17/16 at 4:08 pm to Stadium Rat
LSUball's Blue Cheese Slaw needs to be added to the recipe book.
ETA LSUBalls' recipe is the one I used and I added bacon.
Head cabbage chopped (or buy the packs)
Head Red cabbage chopped
5 Chopped up boiled eggs
3 chopped up bunches of green onions
Banana pepper liquid (vinegar)
Few big globs of Hellman's mayo
Thing of good blue cheese crumbles
Salt and or Tony's
Shitload of cracked black pepper
ETA LSUBalls' recipe is the one I used and I added bacon.
Head cabbage chopped (or buy the packs)
Head Red cabbage chopped
5 Chopped up boiled eggs
3 chopped up bunches of green onions
Banana pepper liquid (vinegar)
Few big globs of Hellman's mayo
Thing of good blue cheese crumbles
Salt and or Tony's
Shitload of cracked black pepper
Posted on 4/21/16 at 4:24 pm to Stadium Rat
Another Ettouffee Recipe
2 lbs of tails, preferably fresh
3.5 to 4 sticks butter (in all)
1/3 cup flour
3 medium onions, fine diced
1/3 bell pepper, fine diced
1 stick of celery, fine diced
3/4 to 1 cup of water which you'll use to rinse out the crawfish bags
and use as stock
1/3 cup green onions
1/3 cup minced, flat leaf parsley
6 cloves garlic, minced
Salt1.25 T, black ,1 t., and red pepper 1/2 T OR 1.5 T Tony's plus 1/2 T red pepper
Method
Melt 2 sticks of butter over medium heat . Add onions and saute until very soft and translucent. Add the garlic, celery and bell pepper and go 5 more minutes. Add the flour and stir to incorporate well.
Do not put any color on the flour. Once incorporated into the onions and butter, add the crawfish , and then the stock made from rinsing the bags. Add the rest of the butter cut into 1 T chunks. Add the dry seasonings and bring up to a near simmer. Add the green onion, parsley and taste to adjust the seasonings. Also, if you prefer a thinner sauce, add a bit more water or stock. Never bring to a boil to avoid overcooking the tails. Once it's up to temp, remove from the heat.
2 lbs of tails, preferably fresh
3.5 to 4 sticks butter (in all)
1/3 cup flour
3 medium onions, fine diced
1/3 bell pepper, fine diced
1 stick of celery, fine diced
3/4 to 1 cup of water which you'll use to rinse out the crawfish bags
and use as stock
1/3 cup green onions
1/3 cup minced, flat leaf parsley
6 cloves garlic, minced
Salt1.25 T, black ,1 t., and red pepper 1/2 T OR 1.5 T Tony's plus 1/2 T red pepper
Method
Melt 2 sticks of butter over medium heat . Add onions and saute until very soft and translucent. Add the garlic, celery and bell pepper and go 5 more minutes. Add the flour and stir to incorporate well.
Do not put any color on the flour. Once incorporated into the onions and butter, add the crawfish , and then the stock made from rinsing the bags. Add the rest of the butter cut into 1 T chunks. Add the dry seasonings and bring up to a near simmer. Add the green onion, parsley and taste to adjust the seasonings. Also, if you prefer a thinner sauce, add a bit more water or stock. Never bring to a boil to avoid overcooking the tails. Once it's up to temp, remove from the heat.
This post was edited on 4/21/16 at 4:29 pm
Posted on 4/21/16 at 4:26 pm to OTIS2
A Damn Good Crawfish Bisque Recipe
This is a version built from one of Emeril's recipes. Works very well.
INGREDIENTS
CRAWFISH AND STOCK:
5 pounds boiled crawfish
4 quarts water
STUFFED CRAWFISH HEADS:
1 stick (1/4 pound) butter
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
1 tablespoon salt;
1 teaspoon cayenne
2 pounds peeled crawfish tails, chopped
2 tablespoons chopped garlic
1/2 cup water
1 1/2 cups dried fine bread crumbs
2 tablespoons chopped parsley
2 T green onions
50 to 60 crawfish heads
Flour, for dredging
BISQUE:
3/4 cup vegetable oil
1 cup flour
3 cups chopped onions
1 1/2 cups chopped bell peppers
1 1/2 cups chopped celery
1 teaspoon salt (start here and adjust to taste)
1 teaspoon cayenne (start here and adjust to taste)
2 pounds peeled crawfish tails (cooked)
3 quarts crawfish stock
50 to 60 stuffed crawfish heads
1/4 cup chopped green onions
1/4 cup parsley
Method
Salvage and clean the heads. This stuffing mix will stuff 40 to 50 medium size shells and leave sufficient stuffing for the bisque. You can store them in the fridge or freeze.
Make the stock. Add the claws and thorax parts from cleaning the heads to the water. Bring to a boil and then simmer for an hour or so. Strain.
Make the stuffing. I use a food processor to mince all the vegetables. Melt the butter and sauté the vegetables until translucent. Place in a mixing bowl, add the seasoning, liquid( I use stock), parsley and green onion. Mix well and you should have a workable stuffing.
Use a pastry bag to stuff the heads. You can do the job very quickly with a pastry bag. Arrange them on a baking pan and dust with flour. Pop in a 400 degree oven for 20-25 minutes. Set aside.
Cook the bisque. Again, use the food processor to mince the veggies. Make a peanut butter roux, then add the minced veggies, sautéed on low heat until tender. Add the stock, dry seasonings, and a least 1 cup+ of the stuffing mix. Hit this with a stick blender (or run through a regular blender) until you have a smooth bisque consistency. DO NOT SKIP THIS STEP.
Simmer, uncovered, for an hour. Add the tails and the stuffed heads, simmer another 10 minutes. Add the green onions and parsley . Taste to adjust seasonings. Damn good.
This is a version built from one of Emeril's recipes. Works very well.
INGREDIENTS
CRAWFISH AND STOCK:
5 pounds boiled crawfish
4 quarts water
STUFFED CRAWFISH HEADS:
1 stick (1/4 pound) butter
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
1 tablespoon salt;
1 teaspoon cayenne
2 pounds peeled crawfish tails, chopped
2 tablespoons chopped garlic
1/2 cup water
1 1/2 cups dried fine bread crumbs
2 tablespoons chopped parsley
2 T green onions
50 to 60 crawfish heads
Flour, for dredging
BISQUE:
3/4 cup vegetable oil
1 cup flour
3 cups chopped onions
1 1/2 cups chopped bell peppers
1 1/2 cups chopped celery
1 teaspoon salt (start here and adjust to taste)
1 teaspoon cayenne (start here and adjust to taste)
2 pounds peeled crawfish tails (cooked)
3 quarts crawfish stock
50 to 60 stuffed crawfish heads
1/4 cup chopped green onions
1/4 cup parsley
Method
Salvage and clean the heads. This stuffing mix will stuff 40 to 50 medium size shells and leave sufficient stuffing for the bisque. You can store them in the fridge or freeze.
Make the stock. Add the claws and thorax parts from cleaning the heads to the water. Bring to a boil and then simmer for an hour or so. Strain.
Make the stuffing. I use a food processor to mince all the vegetables. Melt the butter and sauté the vegetables until translucent. Place in a mixing bowl, add the seasoning, liquid( I use stock), parsley and green onion. Mix well and you should have a workable stuffing.
Use a pastry bag to stuff the heads. You can do the job very quickly with a pastry bag. Arrange them on a baking pan and dust with flour. Pop in a 400 degree oven for 20-25 minutes. Set aside.
Cook the bisque. Again, use the food processor to mince the veggies. Make a peanut butter roux, then add the minced veggies, sautéed on low heat until tender. Add the stock, dry seasonings, and a least 1 cup+ of the stuffing mix. Hit this with a stick blender (or run through a regular blender) until you have a smooth bisque consistency. DO NOT SKIP THIS STEP.
Simmer, uncovered, for an hour. Add the tails and the stuffed heads, simmer another 10 minutes. Add the green onions and parsley . Taste to adjust seasonings. Damn good.
This post was edited on 4/25/16 at 2:55 pm
Posted on 4/26/16 at 6:44 pm to OTIS2
Otis,
On the bisque, how do u clean the heads exactly? Rinse them out? Scrap em out with something? Would you be so kind to elaborate, please?
On the bisque, how do u clean the heads exactly? Rinse them out? Scrap em out with something? Would you be so kind to elaborate, please?
Posted on 4/26/16 at 7:10 pm to NakaTrash
I think it means removing the membrane from beneath the shell and snipping off the snout so that you don't have a pointy nose.
Posted on 4/27/16 at 8:26 am to Stadium Rat
Yep. Clean the inside and break the "beak" all in one forward motion. Rough on the fingers after a100 or so.
Posted on 4/27/16 at 9:32 am to OTIS2
Thanks fellas
Posted on 5/6/16 at 8:00 am to NakaTrash
I was asked to post this here.
Mexican Rice
28 oz can peeled tomatoes (I use Roma)
1 medium onion chopped (I use sweet onions)
Puree tomatoes and onions in food processor then put two cups of the mixture in a saucepan. Add 2 cups chicken stock, 1 1/2 teaspoons kosher salt and 1/2 teaspoon ground cumin and bring to a boil
Heat 1/3 cup cooking oil over medium heat. When oil sizzles add 2 cups long grain white rice. Toast the rice until browned (5-8 minutes depending on the heat) and add a couple of chili peppers seeded and minced. Saute until chili peppers soften and add 4-5 pressed garlic cloves. Give it another 30 seconds or so and add the boiling stock. Reduce the heat, cover and cook the stock down (about 15 minutes but may take more) until the stock is gone and the rice is done.
Juice 2 limes and chop 1/4 cup cilantro and add. Gently stir this in and the dish is finished.
Mexican Rice
28 oz can peeled tomatoes (I use Roma)
1 medium onion chopped (I use sweet onions)
Puree tomatoes and onions in food processor then put two cups of the mixture in a saucepan. Add 2 cups chicken stock, 1 1/2 teaspoons kosher salt and 1/2 teaspoon ground cumin and bring to a boil
Heat 1/3 cup cooking oil over medium heat. When oil sizzles add 2 cups long grain white rice. Toast the rice until browned (5-8 minutes depending on the heat) and add a couple of chili peppers seeded and minced. Saute until chili peppers soften and add 4-5 pressed garlic cloves. Give it another 30 seconds or so and add the boiling stock. Reduce the heat, cover and cook the stock down (about 15 minutes but may take more) until the stock is gone and the rice is done.
Juice 2 limes and chop 1/4 cup cilantro and add. Gently stir this in and the dish is finished.
Posted on 5/10/16 at 7:19 pm to Stadium Rat
"Tuss' Jerk Chicken"
Best jerk chicken recipe I have ever made:
1 tbsp. ground allspice
1 tbsp. dried leaf thyme
1 1/2 tsp. black pepper
1 1/2 tsp. ground sage
3/4 tsp. ground nutmeg
3/4 tsp. ground cinnamon
2 tbsp. salt
2 tbsp. garlic powder
1 tbsp. brown sugar
1/4 c. olive oil
1/4 c. soy sauce
3/4 c. white vinegar
1/2 c. orange juice
1/4 c. fresh lime juice
3 Scotch Bonnet (or habanero) pepper, I de-seed all but one
1 c. finely chopped white onion
3 green onions, finely chopped
4 chicken thighs
In blender, combine all ingredients (besides the chicken of course) blend until mostly smooth. I doubled all ingredients because I did 8 chicken thighs instead of the 4 called out in this recipe.
Cover chicken with marinade in gallon freezer bag and marinade at least 1 hour (overnight is best). Reserve remaining marinade as a dipping sauce. Grill chicken to your liking, marinating every so often.
Best jerk chicken recipe I have ever made:
1 tbsp. ground allspice
1 tbsp. dried leaf thyme
1 1/2 tsp. black pepper
1 1/2 tsp. ground sage
3/4 tsp. ground nutmeg
3/4 tsp. ground cinnamon
2 tbsp. salt
2 tbsp. garlic powder
1 tbsp. brown sugar
1/4 c. olive oil
1/4 c. soy sauce
3/4 c. white vinegar
1/2 c. orange juice
1/4 c. fresh lime juice
3 Scotch Bonnet (or habanero) pepper, I de-seed all but one
1 c. finely chopped white onion
3 green onions, finely chopped
4 chicken thighs
In blender, combine all ingredients (besides the chicken of course) blend until mostly smooth. I doubled all ingredients because I did 8 chicken thighs instead of the 4 called out in this recipe.
Cover chicken with marinade in gallon freezer bag and marinade at least 1 hour (overnight is best). Reserve remaining marinade as a dipping sauce. Grill chicken to your liking, marinating every so often.
Posted on 5/10/16 at 8:09 pm to muttenstein
Rat's Tuna Pot Pies
Filling
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green pepper
3 Tbs butter or margarine
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp dill weed
1/8 tsp pepper
3 cups chicken broth
3 5 oz Cans tuna, drained
1 cup cooked peas and diced carrots
3/4 cup cooked, diced red potatoes (optional)
1/4 cup chopped pimiento
Milk
Plain Pastry (enough for 8 pies)
2 cups all-purpose flour
1 tsp salt
2/3 cup shortening
6 to 8 Tbs cold water
Filling
Cook celery, onion, and green pepper in butter till tender. Blend in flour, salt, seasoning, and pepper. Stir in broth all at once. Cook and stir till thickened and bubbly. Stir in tuna, vegetables, and pimiento. Divide mixture into eight 4¼ x 1-inch round pie pans (about 3/4 cup each).
Crusts
Stir together flour and salt; cut in shortening till pieces are the size of small peas. Sprinkle 1 tablespoon water over part of the mixture. Gently toss with fork; push to side of bowl. Repeat till all is moistened. Form dough into a ball, then divide into 8 equal parts.
On floured surface roll each part into a 5-inch circle.
Place one circle atop each pie; seal to edge of pan. Cut slits in top for escape of steam. Brush with a little milk. Bake, uncovered, at 425° till golden, 25 to 30 minutes. Cover edges with foil last few minutes of baking, if needed, to prevent over-browning. Makes 8 servings.
For double crust pies, which I recommend, double the pastry recipe and line each pan with a pastry circle before dividing mixture into pans.
To freeze; Do not cut slits or brush with milk until ready to bake. Wrap. label, and freeze unbaked pies. Bake frozen pies at 425° for 45 minutes. Or, thaw in refrigerator 5 hours; bake at 425° for 35 minutes.
Source Stadium Rat
Filling
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green pepper
3 Tbs butter or margarine
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp dill weed
1/8 tsp pepper
3 cups chicken broth
3 5 oz Cans tuna, drained
1 cup cooked peas and diced carrots
3/4 cup cooked, diced red potatoes (optional)
1/4 cup chopped pimiento
Milk
Plain Pastry (enough for 8 pies)
2 cups all-purpose flour
1 tsp salt
2/3 cup shortening
6 to 8 Tbs cold water
Filling
Cook celery, onion, and green pepper in butter till tender. Blend in flour, salt, seasoning, and pepper. Stir in broth all at once. Cook and stir till thickened and bubbly. Stir in tuna, vegetables, and pimiento. Divide mixture into eight 4¼ x 1-inch round pie pans (about 3/4 cup each).
Crusts
Stir together flour and salt; cut in shortening till pieces are the size of small peas. Sprinkle 1 tablespoon water over part of the mixture. Gently toss with fork; push to side of bowl. Repeat till all is moistened. Form dough into a ball, then divide into 8 equal parts.
On floured surface roll each part into a 5-inch circle.
Place one circle atop each pie; seal to edge of pan. Cut slits in top for escape of steam. Brush with a little milk. Bake, uncovered, at 425° till golden, 25 to 30 minutes. Cover edges with foil last few minutes of baking, if needed, to prevent over-browning. Makes 8 servings.
For double crust pies, which I recommend, double the pastry recipe and line each pan with a pastry circle before dividing mixture into pans.
To freeze; Do not cut slits or brush with milk until ready to bake. Wrap. label, and freeze unbaked pies. Bake frozen pies at 425° for 45 minutes. Or, thaw in refrigerator 5 hours; bake at 425° for 35 minutes.
Source Stadium Rat
Posted on 5/12/16 at 8:53 am to Stadium Rat
Butter Chicken
Ingredients:
2-3 chicken breasts cut into bite-size pieces
1 tsp chili powder
1 tsp turmeric powder
6 tablespoons of butter divided
1 onion
3 garlic cloves
½ tablespoon of grated ginger
3 tsp garam masala
1 tsp cumin
1 tsp chili powder
½ - 1 tsp cayenne pepper
1 stick of cinnamon
1 can (15 oz) tomato sauce
1 cup water
1 cup heavy cream
Step 1: Cut 2-3 chicken breasts into bit size chunks and marinate them for 15 minutes in 1 tsp of chili powder and 1 tsp of turmeric.
Step 2: Brown chicken in 2 tablespoons of butter. May need to do this in two batches but should not need to add more butter. Once browned set aside on a plate.
Step 3: Add two more tablespoons of butter and about a teaspoon of mustard seeds. The mustard seeds were not in the original recipe so feel free to leave out if you do not have them on hand. Sautee one small onion or half of a large.
Step 4: After onions begin to soften add in 3 minced cloves of garlic and about half a tablespoon of minced ginger. Once fragrant add in 3 teaspoons of garam masala, 1 tsp of chili powder, 1 tsp of cumin, 1/2 teaspoon cayenne (or 1 full teaspoon if you really like it hot) and 1 stick of cinnamon. Let sauté for a few seconds, long enough to smell and add in one can of tomato sauce. Mix well.
Step 5: Bring to simmer, stirring to make sure nothing sticks. Add in 1 cup of water and 1 cup of heavy cream.
Step 6: Bring back to a simmer for 2-3 minutes and add in cooked chicken. Cover and simmer chicken for 10-15 minutes to ensure chicken is cooked through and tender. Melt in 2 tablespoons of butter before serving (optional)
Serve over basmati rice with a side of naan.
Ingredients:
2-3 chicken breasts cut into bite-size pieces
1 tsp chili powder
1 tsp turmeric powder
6 tablespoons of butter divided
1 onion
3 garlic cloves
½ tablespoon of grated ginger
3 tsp garam masala
1 tsp cumin
1 tsp chili powder
½ - 1 tsp cayenne pepper
1 stick of cinnamon
1 can (15 oz) tomato sauce
1 cup water
1 cup heavy cream
Step 1: Cut 2-3 chicken breasts into bit size chunks and marinate them for 15 minutes in 1 tsp of chili powder and 1 tsp of turmeric.
Step 2: Brown chicken in 2 tablespoons of butter. May need to do this in two batches but should not need to add more butter. Once browned set aside on a plate.
Step 3: Add two more tablespoons of butter and about a teaspoon of mustard seeds. The mustard seeds were not in the original recipe so feel free to leave out if you do not have them on hand. Sautee one small onion or half of a large.
Step 4: After onions begin to soften add in 3 minced cloves of garlic and about half a tablespoon of minced ginger. Once fragrant add in 3 teaspoons of garam masala, 1 tsp of chili powder, 1 tsp of cumin, 1/2 teaspoon cayenne (or 1 full teaspoon if you really like it hot) and 1 stick of cinnamon. Let sauté for a few seconds, long enough to smell and add in one can of tomato sauce. Mix well.
Step 5: Bring to simmer, stirring to make sure nothing sticks. Add in 1 cup of water and 1 cup of heavy cream.
Step 6: Bring back to a simmer for 2-3 minutes and add in cooked chicken. Cover and simmer chicken for 10-15 minutes to ensure chicken is cooked through and tender. Melt in 2 tablespoons of butter before serving (optional)
Serve over basmati rice with a side of naan.
Posted on 5/13/16 at 10:16 am to BigB0882
Printing question....I'm trying to print the recipe book, but when I do it does not number the pages...they are all numbered (1)...
how should I fix this so the table of contents matches the page number? TIA
how should I fix this so the table of contents matches the page number? TIA
Posted on 5/13/16 at 11:08 am to The Levee
quote:Are you printing the pdf or the Word doc? I don't really know what the problem might be, but maybe printing from the other format might avoid the problem.
Printing question.
ETA: Kinda odd, but only the first page of the Word version shows the page number. That might be related to your problem.
This post was edited on 5/13/16 at 11:16 am
Posted on 5/17/16 at 6:13 pm to Stadium Rat
Made a bacon wrapped pork tenderloin tonight and it was incredible. It was one of the juiciest, most delicious pork tenderloins I think I have ever had. The best thing about it is how simple it was to make.
LINK
INGREDIENTS
8 to 10 slices of streaky bacon, long enough to wrap around the pork 1½ times.
1lb / 500g pork tenderloin, at room temperature
Salt and pepper
1 tbsp olive oil
2 tbsp honey (or maple syrup - I prefer honey because it is thicker which creates a better glaze)
INSTRUCTIONS
Preheat oven to 180C/350F (fan forced) / 200C/390F (conventional oven)
Lay the bacon next to each other on a cutting board, slightly overlapping. The width of the bacon should be enough to wrap the length of the pork.
Season the pork with salt and pepper. Tuck the thin end under so the length of the pork is roughly the same thickness.
Heat the oil in an oven proof skillet over high heat.
Sear the pork on all sides until nicely browned.
Place pork on the bacon. Use a knife to help keep the bacon together and roll the pork up, finishing with the seam side down.
Use the knife to transfer back into the skillet. Drizzle over honey and brush all over.
Roast for 25 to 30 minutes, basting once or twice with the pan juices, mopping up plenty of the honey pooled at the base of the pork.
Remove from oven and baste again. Let it rest for 5 minutes. Baste once more just before serving.
To serve, cut into thick slices.
LINK
INGREDIENTS
8 to 10 slices of streaky bacon, long enough to wrap around the pork 1½ times.
1lb / 500g pork tenderloin, at room temperature
Salt and pepper
1 tbsp olive oil
2 tbsp honey (or maple syrup - I prefer honey because it is thicker which creates a better glaze)
INSTRUCTIONS
Preheat oven to 180C/350F (fan forced) / 200C/390F (conventional oven)
Lay the bacon next to each other on a cutting board, slightly overlapping. The width of the bacon should be enough to wrap the length of the pork.
Season the pork with salt and pepper. Tuck the thin end under so the length of the pork is roughly the same thickness.
Heat the oil in an oven proof skillet over high heat.
Sear the pork on all sides until nicely browned.
Place pork on the bacon. Use a knife to help keep the bacon together and roll the pork up, finishing with the seam side down.
Use the knife to transfer back into the skillet. Drizzle over honey and brush all over.
Roast for 25 to 30 minutes, basting once or twice with the pan juices, mopping up plenty of the honey pooled at the base of the pork.
Remove from oven and baste again. Let it rest for 5 minutes. Baste once more just before serving.
To serve, cut into thick slices.
This post was edited on 5/17/16 at 6:17 pm
Posted on 5/27/16 at 9:08 pm to Stadium Rat
Fathead Pizza (low carb)
1¾ cups (approx) shredded/grated cheese (mozzarella or other)
¾ cup almond flour/meal
2 tbs cream cheese
1 egg
+/- salt to taste
½ tsp dried rosemary/ garlic or other flavorings
1. Put the shredded/grated cheese and cream cheese in a microwaveable bowl. Microwave on HIGH for 1 minute.
2. Stir then microwave on HIGH for another 30 seconds.
3. Add the egg, salt, rosemary (or other flavorings) and almond flour, mix gently.
4. Roll it out on parchment paper. Use a rolling pin or your hands, but be sure to put another piece of parchment paper on top of the dough before shaping it. The original recipe said to place in between 2 baking sheets and roll into a circular pizza shape. remove the top baking sheet, but I thought that seemed like a weird way to do it. If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.
5. Make fork holes all over the pizza base to ensure it cooks evenly.
6. Bake at 220C/425F for 12-15 minutes, or until brown. (Mine was brown at 8 minutes.)
7. To make it really crispy and sturdy, flip the pizza over once the top has baked to a golden color. I turn the pizza onto the baking paper I used to roll out the pizza base, then slide it back onto the baking tray.
8. Once cooked, remove from the oven and add all the toppings you like. Make sure any meat is already cooked as this time it goes back into the oven just to heat up the toppings and melt the cheese. Bake again at 425F for 5 minutes.
I flipped the pizza crust and browned it on both sides. This is the final product.
1¾ cups (approx) shredded/grated cheese (mozzarella or other)
¾ cup almond flour/meal
2 tbs cream cheese
1 egg
+/- salt to taste
½ tsp dried rosemary/ garlic or other flavorings
1. Put the shredded/grated cheese and cream cheese in a microwaveable bowl. Microwave on HIGH for 1 minute.
2. Stir then microwave on HIGH for another 30 seconds.
3. Add the egg, salt, rosemary (or other flavorings) and almond flour, mix gently.
4. Roll it out on parchment paper. Use a rolling pin or your hands, but be sure to put another piece of parchment paper on top of the dough before shaping it. The original recipe said to place in between 2 baking sheets and roll into a circular pizza shape. remove the top baking sheet, but I thought that seemed like a weird way to do it. If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.
5. Make fork holes all over the pizza base to ensure it cooks evenly.
6. Bake at 220C/425F for 12-15 minutes, or until brown. (Mine was brown at 8 minutes.)
7. To make it really crispy and sturdy, flip the pizza over once the top has baked to a golden color. I turn the pizza onto the baking paper I used to roll out the pizza base, then slide it back onto the baking tray.
8. Once cooked, remove from the oven and add all the toppings you like. Make sure any meat is already cooked as this time it goes back into the oven just to heat up the toppings and melt the cheese. Bake again at 425F for 5 minutes.
I flipped the pizza crust and browned it on both sides. This is the final product.
This post was edited on 5/27/16 at 9:21 pm
Posted on 6/7/16 at 10:44 am to Darla Hood
Summer Frittata Recipe
Ingredients
1/2 medium zucchini , shredded
1/2 medium carrot, shredded
3 T evoo
6 eggs, well beaten
1/3 cup Parmesan or Romano cheese
1/2 cup ricotta cheese
1 T fresh mint
2 to 3 T fresh basil
1 T fresh chives
2 cloves garlic
1 green onion, finely sliced
Pinch of salt and 1 t + pepper
Method
Shred the carrot and zucchini . Use a paper towel to squeeze out the moisture.
Heat the oil in a 10 inch skillet, add the vegetables and sauté two minutes. Add the garlic for another minute.
Mix all other ingredients . Insure the skillet is well greased (spray oil on the sides will help). Pour in the egg mixture , shake the pan to even it out, and let the pan sit two to three minutes, as the mixture sets. Use medium heat.
Pop the skillet into a 400 degree oven for about 10 minutes. Then crank the broiler for 2 to 3 minutes, until you have nice color . Let it stand at least 5 minutes before inverting on a plate and slicing. Good stuff.
Otis2
Ingredients
1/2 medium zucchini , shredded
1/2 medium carrot, shredded
3 T evoo
6 eggs, well beaten
1/3 cup Parmesan or Romano cheese
1/2 cup ricotta cheese
1 T fresh mint
2 to 3 T fresh basil
1 T fresh chives
2 cloves garlic
1 green onion, finely sliced
Pinch of salt and 1 t + pepper
Method
Shred the carrot and zucchini . Use a paper towel to squeeze out the moisture.
Heat the oil in a 10 inch skillet, add the vegetables and sauté two minutes. Add the garlic for another minute.
Mix all other ingredients . Insure the skillet is well greased (spray oil on the sides will help). Pour in the egg mixture , shake the pan to even it out, and let the pan sit two to three minutes, as the mixture sets. Use medium heat.
Pop the skillet into a 400 degree oven for about 10 minutes. Then crank the broiler for 2 to 3 minutes, until you have nice color . Let it stand at least 5 minutes before inverting on a plate and slicing. Good stuff.
Otis2
This post was edited on 6/7/16 at 7:56 pm
Posted on 6/11/16 at 7:05 pm to OTIS2
Mom's Zydeco Green Beans
These were frozen green beans from Sam's. They don't last long when I make these here. Lol.....
I usually start with cooking down some diced yellow onions, no measurement, but for the most part more is better than less.
Add andouille and diced tasso, chicken stock (chicken base and water is fine) and bring to a light boil.
Add green beans, salt and pepper (again I simply "eye" it, put a lid one and basically smother until beans are tender.
Simple and delicious. There are recipes that have celery and bell peppers but I find simply onions, salt and pepper with good andouille or smoked sausage is just right.
Now many believe this is just a side dish as green beans but served over fresh hot rice it is absolutely a gourmet meal. Mmmmmm.......... Thanks mom!!!!!!!!
Source: Cajunate
These were frozen green beans from Sam's. They don't last long when I make these here. Lol.....
I usually start with cooking down some diced yellow onions, no measurement, but for the most part more is better than less.
Add andouille and diced tasso, chicken stock (chicken base and water is fine) and bring to a light boil.
Add green beans, salt and pepper (again I simply "eye" it, put a lid one and basically smother until beans are tender.
Simple and delicious. There are recipes that have celery and bell peppers but I find simply onions, salt and pepper with good andouille or smoked sausage is just right.
Now many believe this is just a side dish as green beans but served over fresh hot rice it is absolutely a gourmet meal. Mmmmmm.......... Thanks mom!!!!!!!!
Source: Cajunate
Posted on 7/7/16 at 9:30 pm to Stadium Rat
Rigatoni with Beef and Onion Ragu
Servings: 6 to 8
Ingredients:
1 (1- to 1 1/4-pound) boneless beef chuck-eye roast, cut into 4 pieces and trimmed of large pieces of fat
Kosher salt and pepper
2 ounces pancetta, cut into 1/2-inch pieces
2 ounces salami, cut into 1/2-inch pieces
1 small carrot, peeled and cut into 1/2-inch pieces
1 small celery rib, cut into 1/2-inch pieces
2 1/2 pounds onions, halved and cut into 1-inch pieces
2 tablespoons tomato paste
1 cup dry white wine
2 tablespoons minced fresh marjoram
1 pound rigatoni
1 ounce Pecorino Romano cheese, grated (1/2 cup), plus extra for serving
Directions:
WHY THIS RECIPE WORKS: This simple 16th century ragu of slow-cooked onions and beef is deeply flavored and comforting, but we had to tweak it slightly to make it work in a modern context. Originally, the recipe made two meals or courses: a rich, savory sauce for pasta and a dish of cooked beef. In our version we shred the meat and add it back to the sauce for one substantial meal. To eliminate the need for intermittent stirring and monitoring during cooking, we move the action from the stovetop to the oven. We add tomato paste for color and to boost the flavor, and we make sure to keep the mixture wet enough to extract maximum flavor from the onions. To encourage the formation of a sauce that clings to the pasta, we vigorously stir them together, so that the starch from the pasta adds body to the sauce.
1. Sprinkle beef with 1 teaspoon salt and 1/2 teaspoon pepper and set aside. Adjust oven rack to lower-middle position and heat oven to 300 degrees.
2. Process pancetta and salami in food processor until ground to paste, about 30 seconds, scraping down sides of bowl as needed. Add carrot and celery and process 30 seconds longer, scraping down sides of bowl as needed. Transfer paste to Dutch oven and set aside; do not clean out processor bowl. Pulse onions in processor in 2 batches, until 1/8- to 1/4-inch pieces form, 8 to 10 pulses per batch.
3. Cook pancetta mixture over medium heat, stirring frequently, until fat is rendered and fond begins to form on bottom of pot, about 5 minutes. Add tomato paste and cook, stirring constantly, until browned, about 90 seconds. Stir in 2 cups water, scraping up any browned bits. Stir in onions and bring to boil. Stir in 1/2 cup wine and 1 tablespoon marjoram. Add beef and push into onions to ensure that it is submerged. Transfer to oven and cook, uncovered, until beef is fully tender, 2 to 2 1/2 hours.
4. Transfer beef to carving board. Place pot over medium heat and cook, stirring frequently, until mixture is almost completely dry. Stir in remaining 1/2 cup wine and cook for 2 minutes, stirring occasionally. Using 2 forks, shred beef into bite-size pieces. Stir beef and remaining 1 tablespoon marjoram into sauce and season with salt and pepper to taste. Remove from heat, cover, and keep warm.
5. Bring 4 quarts water to boil in large pot. Add rigatoni and 2 tablespoons salt and cook, stirring often, until just al dente. Drain rigatoni and add to warm sauce. Add Pecorino and stir vigorously over low heat until sauce is slightly thickened and rigatoni is fully tender, 1 to 2 minutes. Serve, passing extra Pecorino separately.
Servings: 6 to 8
Ingredients:
1 (1- to 1 1/4-pound) boneless beef chuck-eye roast, cut into 4 pieces and trimmed of large pieces of fat
Kosher salt and pepper
2 ounces pancetta, cut into 1/2-inch pieces
2 ounces salami, cut into 1/2-inch pieces
1 small carrot, peeled and cut into 1/2-inch pieces
1 small celery rib, cut into 1/2-inch pieces
2 1/2 pounds onions, halved and cut into 1-inch pieces
2 tablespoons tomato paste
1 cup dry white wine
2 tablespoons minced fresh marjoram
1 pound rigatoni
1 ounce Pecorino Romano cheese, grated (1/2 cup), plus extra for serving
Directions:
WHY THIS RECIPE WORKS: This simple 16th century ragu of slow-cooked onions and beef is deeply flavored and comforting, but we had to tweak it slightly to make it work in a modern context. Originally, the recipe made two meals or courses: a rich, savory sauce for pasta and a dish of cooked beef. In our version we shred the meat and add it back to the sauce for one substantial meal. To eliminate the need for intermittent stirring and monitoring during cooking, we move the action from the stovetop to the oven. We add tomato paste for color and to boost the flavor, and we make sure to keep the mixture wet enough to extract maximum flavor from the onions. To encourage the formation of a sauce that clings to the pasta, we vigorously stir them together, so that the starch from the pasta adds body to the sauce.
1. Sprinkle beef with 1 teaspoon salt and 1/2 teaspoon pepper and set aside. Adjust oven rack to lower-middle position and heat oven to 300 degrees.
2. Process pancetta and salami in food processor until ground to paste, about 30 seconds, scraping down sides of bowl as needed. Add carrot and celery and process 30 seconds longer, scraping down sides of bowl as needed. Transfer paste to Dutch oven and set aside; do not clean out processor bowl. Pulse onions in processor in 2 batches, until 1/8- to 1/4-inch pieces form, 8 to 10 pulses per batch.
3. Cook pancetta mixture over medium heat, stirring frequently, until fat is rendered and fond begins to form on bottom of pot, about 5 minutes. Add tomato paste and cook, stirring constantly, until browned, about 90 seconds. Stir in 2 cups water, scraping up any browned bits. Stir in onions and bring to boil. Stir in 1/2 cup wine and 1 tablespoon marjoram. Add beef and push into onions to ensure that it is submerged. Transfer to oven and cook, uncovered, until beef is fully tender, 2 to 2 1/2 hours.
4. Transfer beef to carving board. Place pot over medium heat and cook, stirring frequently, until mixture is almost completely dry. Stir in remaining 1/2 cup wine and cook for 2 minutes, stirring occasionally. Using 2 forks, shred beef into bite-size pieces. Stir beef and remaining 1 tablespoon marjoram into sauce and season with salt and pepper to taste. Remove from heat, cover, and keep warm.
5. Bring 4 quarts water to boil in large pot. Add rigatoni and 2 tablespoons salt and cook, stirring often, until just al dente. Drain rigatoni and add to warm sauce. Add Pecorino and stir vigorously over low heat until sauce is slightly thickened and rigatoni is fully tender, 1 to 2 minutes. Serve, passing extra Pecorino separately.
Posted on 7/20/16 at 1:15 pm to NumberSix
Just printed out the "cookbook" punched some holes in it and it's in a binder on my kitchen counter.
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