re: TD.com Recipes and Recipe Book Thread

quote:

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The greens are frickin' money

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This recipe is money. I've been eaten it for 25 years.

Ville Platte Barbecue Sauce (Jack Miller Clone)

This homemade sauce is very similar to the two famous Ville Platte barbecue sauces, Jack Miller's and Pig Stand. I reverse-engineered this recipe based on the ingredients lists and some knowledge of how my grandfather made a similar sauce.

This was my first attempt, but I believe the result is as close to those two sauces as those sauces are to each other. Pig Stand is slightly sweeter.

Ingredients
1 cup yellow mustard
1 cup vegetable oil
2 1/2 cups dried chopped onions (8 oz by weight)
5 cups warm water
10 oz bottle Worcestershire sauce
1 cup catsup
6 Tbs tomato paste
3/4 cup chili sauce
6 Tbs sugar
1/4 cup margarine
2 tsp garlic powder
2 tsp smoked paprika
1 tsp Louisiana hot sauce
1 tsp chili powder

Procedure
1. Pour warm water over the dried onions in a bowl and allow to rehydrate for 30 minutes.

2. Into a pot of suitable size, put the all of the ingredients, including the onion water, and simmer for 2 hours or more, until the onions are very soft.

3. For basting sauce, take a portion of the sauce and add an equal amount of vegetable oil and heat. Use the top part of this mixture (the oil) for basting on the grill. The thicker sauce on the bottom can be painted on the meat during the last few minutes of cooking or served with the meat as a table sauce.

Cooking Times
Preparation Time: 30 minutes
Cooking Time: 2 hours
Total Time: 2 hours and 30 minutes

Yield: 2 quarts
Author: Stadium Rat

Vinegar Pepper Sauce
for North Carolina Roast Pork

3 quarts cider vinegar
1 cup sugar
1 cup crushed red pepper
4 tablespoons salt

Mix all ingredients. Keeps indefinitely in the fridge.

-from the All-American Barbecue Book by Rich Davis

Martini's Brine Basics

This is a basic brine recipe. You can add whatever, peppercorns, bay leaves, oranges, apples etc...I don't because I don't see any reason to. I want moisture. Nothing else and I get a tremendous amount with this.

One cup salt (kosher or table or sea-whatever)
One cup sugar
One guarter cup soy sauce
One gallon of water.

For each additional gallon of water double the recipe. One cup of salt will not work in two gallons water. Trust me here.

Mix all together and set over heat. I just bring mine to a little heat enough to make sure all disolves. Some bring to a boil. No need and takes too much time to cool off. Just warm it up some then when disolved toss a cup ful of ice and stir in to bring the temp down some.

Put cleaned chicken in brine and make sure it is completely submerged. If you need put a plate on top of it. I use a stock pot. Put in icebox.

If it won't fit into refrigerater (like a big turkey) put in a large enough container and put in an icechest with ice all around it to keep cold.

For chicken 8-10 or so hours. Even up to 12 or so which I prefer.

For turkey 24 hours

For any pork 10-12 or so hours. Try a pork loin or crown roast like this. Amazing.

Wild poultry (turkeys) same as above and really for wild brine is a MUST.

After the above time remove and discard brine. Run chicken under cold water and rinse several times being careful to get inside the carcass as well.

Drain well then PAT IT COMPLETELY DRY WITH PAPER TOWELS. I said PAT IT COMPLETELY DRY WITH PAPER TOWELS. Get it. Good.

Season and cook as you will.

Thats it. Your meat will not taste salty. If you want to leave the soy sauce out you can.

Tavolatim's recipe

Ministrone alla Genovese

4 tablespoons olive oil
2 ounces lean salt pork, chopped
3 cups Fagioli al vino rosso (see direction 1)
4 cups chopped raw spinich, tightly packed
1 cup potatoes, peeled and diced
1 cup shredded cabbage, tightly packed
1 leek, with bottom and green stalk removed, thinly sliced
2 medium yellow onion, chopped
2 quarts water and vino rosso water
2 teaspoons salt
1 teaspoon fresh ground pepper
1 1/2 cups uncooked linguini, broken into 1" pieces
1/2 cup Pesto alla Genovese (see direction 2)

1. Fagioli Al Vino Rossa ( kidney beans cooked in red wine). Wash and drain 1# of Kidney beans. Place in large pot and cover with 2 quarts of water and bring to a boil covered. Remove from heat and let beans soak for one hour. Drain, replace in pot with 1 1/2 quarts of fresh cold water, 2 cups dry red wine (Barolo), 6 ounces lean salt pork, a large yellow onion larded with 2 cloves. Bring to a boil, covered, and cook for 1/2 hour. Add 1 tsp salt and cook a additional 15 minutes. Drain reserving the liquid (vino rosso water), discard the onion and salt pork and set beans to the side. In skillet, fry 1/2 # coarsely chopped bacon till almost crisp. Add 1 tbls flour, bit by bit, stirring constantly so no lumps form but sauce thickens. Mix in beans and 2 tbls butter and stir until beans are thoroughly reheated.

2. Pesto Alla Genovese: In food processor, blend 1/2 cup pine nuts, 1/4 cup fresh basil, 2 tbls fresh chopped spinach, a 2 teaspoons fresh garlic, till smooth paste. Blend in 1/2 rounded cup freshly grated Fiore Sardo Cheese ( 1/4 cup if you must use Parmesan) and 6 tbls. softened butter. Then add olive oil in slow drizzle til blended. salt and pepper to taste.

3. Minestrone Soup: Heat 4 tbls olive oil in large heavy pot. Saute the salt pork in oil for 2 min., add beans, spinach, potatoes, cabbage, leek, and onions, and saute for 4 to 5 min. stirring constantly.

4. Add 2 quarts of the water mixture, salt , and pepper. Bring to a boil, then reduce to low heat and cook uncovered for 1 hour. If liquid reduces too fast add boiling water.

5. Add linguini and cook 15 minutes longer, stirring occasionally, Remove soup from heat, add the pesto, and let stand for 2 minutes, stir well and serve.


This is a Genoa minestrone....and as I said ... not simple...but it will be the best you ever tasted.

Tavolatim's recipe.

Hot and Sour Shrimp Soup

1 1/4 cups jasmine rice, rinsed
1 3/4 cups water
1 pound medium shrimp, peeled and deveined (reserve shells)
2 tablespoons sesame oil
2 cloves garlic, thinly sliced
2 teaspoons crushed red pepper
1/4 pound snow peas, julienned
1 medium tomato, cut into thin wedges
1/4 cup fish sauce
1/4 cup cilantro, coarsely chopped
1/4 cup fresh lime juice
1/2 teaspoon lime zest, finely grated
1/2 teaspoon fresh ground pepper
1 large scallion, thinly sliced

1. In emdium saucepan, combine rice with 1 3/4 cups water and brin to a boil. Cover and simmer very low for 12 minutes, remove and let stand covered for 5 minutes. Fluff with fork and set aside.

2. Meanwhile, in a medium saucepan, cover shrimp shells with 4 cups of water and bring to a boil. Simmer for 10 minutes, strain, and return to pan.

3. Heat oil in small skillet. Add garlic and cook about 2 minutes. Add crushed red pepper. Scrape oil mixture into a bowl.

4. Bring shrimp broth to a boil. Add the snow peas and tomato and simmer over medium heat for about a minute. Add the shrimp and cook till opaque, about a minute. Stir in garlic oil, fish sauce,cilantro, lime juice, zest, pepper and scallion. Serve over rice.

Tavolatim's Turkey

1 1/2 cups kosher salt
1 cup sugar
1 12 pound Turkey (not butterball or self basting), neck,wing tips,and giblets reserved. cavity fat removed.
2 medium onions, chopped coarsely
1 large carrot, chopped coarsely
1 rib celery, chopped coarsely
3 tablespoons unsalted butter, melted

1. In large pot, mix 1 1/2 gallons of water with salt and sugar. Add turkey breast side down refrigerate 10 - 12 hours.

2. Remove turkey from brine solution and rinse with cold water, pat dry.

3. Preheat oven to 400. Place half the vegetables in turkey cavity. Using kitchen twine, tie legs together (the turkey), then bring twine around the turkey and tie wings and breast. Scatter the remaining vegetables in pan. Oil V shaped rack and set in pan. Place turkey on rack and brush with butter. Pour 1 cup of water in pan and roast for 45 min..

4. Baste turkey with pan juices and add 1 more cup of water to pan. Roast the turkey for 1 hour and 45 min. basting every 30 min. and adding 1/2 cup water to pan as needed. Rotate turkey 1/4 turn every time you baste. Turkey is done when thermometer reads 170 on inner thigh. Transfer to carving board and cover loosely with foil, let stand for 20 to 30 min.. Reserve pan juices for gravy.

Treedawg's Country Pot Roast

1) Make some holes in the Roast with a Knife and plug it with toes of Garlic cut long ways.

2) Season roast generously as you like.

3) Dust with Flour.

4) Cover the bottom of a Black Iron Dutch Oven with oil, heat, then sear the Roast on all sides.

5) Cut two stalks of Celery, one Onion, a couple Potatos and add a bag of baby Carrots. Put all in Dutch Oven with Roast.

6) Add one can of Beef Consomme (Can Beef Broth or French Onion Soup can be substituted).

7) Place in Oven at 350, covered, for 1/2 hour per pound.

8) Baste every 30 minutes, adding water as needed.

9) When done, remove Roast and Veggies, then the liquid can be thickened with a Corn Starch/Hot Water mixture or added to a Roux to make a Gravy.

I like a Chuck Roast for this dish. Its all about the Fat!!!!!!!

Crawfish Cornbread

Ingredients
1 pound crawfish tails ,
2 cups yellow cornmeal,
3 eggs,
1 can cream style corn,
1 1/2 cup pepperjack cheese,
1/2 cup cheddar,
grated 3/4 cup onion tops or chives,
2 finely chopped jalapeno peppers,
finely chopped 1 onion,
finely chopped 1/2 cup bell peppers,
1 tsp salt,
1/2 cup oil
3 tsp baking powder,
1 cup milk


Directions:
Saute and season crawfish...set aside
Saute onions and bell pepper in a small amount of butter until
the onions are transparent adding salt/red pepper/and a litle cajun seasoning. Add jalapeno peppers and garlic...set aside.

Mix together all other ingredients, except crawfish.
Add in cooked onions and peppers. Then stir in crawfish.

Pour into a greased 13x9 inch pan and bake in a 400 degree
oven for 35 to 40 minutes.

TREEDAWG'S CHICKEN & SAUSAGE GUMBO

INGREDIENTS:

2 Whole Chickens
(Leftover Turkey can be substituted)
1 Lb. Sausage
5 Yellow Onions Chopped
4 Bell Peppers Chopped
3 Bunches Green Onions Chopped
1 Bunch Celery Chopped
1 Clove Garlic (1 Tsp. Chopped)
5 Bay Leaves
1 Lb. Sliced Okra
½ Cup Lea & Perrins
2 Cups Oil
2-1/2 Cups Flour
Salt, Black Pepper, Red Pepper, White Pepper, Garlic Powder
Rice, French Bread, Tabasco, File’


RECIPE:

1) Make a Stock:
- Use a 4 Gallon Pot and 2 Gal. Water.
- Add Bay Leaves, 3 Tbs. Salt, 1 Tbs. Garlic Powder, 1 Tsp. each of
Red, Black and White Pepper, 1 Onion and 3 Stalks Celery.
- Add cut up Chicken and/or Turkey Leftovers. Use everything including
giblets. I save bags of Poultry scraps in my freezer for making Stock
(Skin, Tails, Wing Tips, Carcass/Scraps, etc.).
- Cover and cook slow until meat is ready to de-bone (about 1 hour)
and let cool.
- Remove all unwanted skin, bones, etc.
- De-bone Chicken and set aside in fridge for later.

2) Slice Sausage 1/4" Thick, brown in deep sided Skillet and set aside
for later. Reserve rendered grease.

3) Make a Roux:
- Add 2 Cups Oil to rendered Sausage grease on low heat.
- Gradually whisk in 2-1/2 Cups Flour to heated oil.
- Stir frequently for 1 to 1-1/2 hours until the Roux is Dark Brown.
- Add Lea & Perrins to Roux and blend.

4) Saute chopped Onion, Bell Pepper, Celery in Roux. These should be
chopped and seasoned with Tony’s prior to starting.

5) Add Roux/Veggies to boiling Stock. Add water as needed. Chicken
Broth can be substituted for water if desired.

6) Add Sausage, Okra and Garlic. Add all Green Onion except for about
½ cup to be saved for Garnish. Cover and cook on low heat for 1-1/2
hours stirring occasionally. Add seasoning to taste and water as
needed.

7) Cut Chicken into bite size pieces and add to Gumbo. Cover and cook
on low heat for ½ hour.

8) Serve over Rice, with Green Onions for Garnish and sliced French
Bread. I always provide Tabasco and File for those who like it (if you
don’t, someone will ask).