OT Foodie Thread

[ABM]

Any of you enjoy cooking? I know I do. Anyway, if you have good recipes/techniques you'd like to share here, I'd love to check them out!

Normally, I prefer to grill my steaks. I have one of those kamado-style grills that does an amazing job. I generally do the kosher salt method (I can explain if anyone is interested) and the steaks are really, really good. I prefer a rib-eye (USDA Prime from Costco).

OK, so, we have a Jeff Ruby Steakhouse in Nashville (there are a number of them in the South), and consider it our go-to steak restaurant for special occasions. https://www.jeffruby.com/nashville . Their steaks (and overall atmosphere) are a-mazing!

Now, considering the COVID-19 challenges, they're now offering "meal kits", whereas you drive up, grab the kit (whatever you've ordered), then cook it at home. We haven't done that yet, but I found their technique (video) to be interesting, and certainly worth a try, whether I use one of their steaks, or not.

Check it out.

 

[ABM]

ABM's Southern Dry Rub (makes a lot. Very, very tasty)


1/2 Cup paprika (I sometimes use smoked paprika...or a mix with standard)

3 Tbs. cayenne pepper (or less to suit)

5 Tbs. freshly ground black pepper

6 Tbs. garlic powder

3 Tbs. onion powder

6 Tbs. salt

2 1/2 Tbs. dried oregano

2 1/2 Tbs. dried thyme


In a medium bowl, combine all the ingredients.

Mix well and store in a cool, dry place in an airtight container.

Rub on beef, chicken or pork 30 minutes or so before cooking or grilling.

 

[oldfisherman]

Easy tasty breakfast casserole idea.

Instead of potatoes, we use a large can of green chili peppers, and turn it into a chili relleno breakfast casserole.

Precook 1# of meat of choice, (hamburger, sausage, bacon, or all three), with half a diced onion, and seasoned with cumin, salt, pepper & garlic powder.

Mix 1.5 cups milk, 4-6 eggs, 1 cup flour. Option, add a little hot sauce for more flavor.

In a 9x12 baking dish.
Layer whole sliced open flat chilis, meat, sometimes we add a layer of refried canned beans. Dice any extra chiles and layer here. Add a bunch of cheese, 2-4 cups. Pour milk/egg mixture over layers.

Oven bake @ 375 for 50-60 minutes. Let rest for 15 minutes before eating.

 

[ABM]

Easy tasty breakfast casserole idea.

Instead of potatoes, we use a large can of green chili peppers, and turn it into a chili relleno breakfast casserole.

Precook 1# of meat of choice, (hamburger, sausage, bacon, or all three), with half a diced onion, and seasoned with cumin, salt, pepper & garlic powder.

Mix 1.5 cups milk, 4-6 eggs, 1 cup flour. Option, add a little hot sauce for more flavor.

In a 9x12 baking dish.
Layer whole sliced open flat chilis, meat, sometimes we add a layer of refried canned beans. Dice any extra chiles and layer here. Add a bunch of cheese, 2-4 cups. Pour milk/egg mixture over layers.

Oven bake @ 375 for 50-60 minutes. Let rest for 15 minutes before eating.

I'll try it! We're down in Florida for a couple of weeks, so that'll be the perfect breakfast for a few days. Thanks for sharing!

 

[donkiez]

Easy Gringo Spanish Rice

1 1/2 cup rice
1 cup of favorite salsa
2 cups chicken broth.
2 table spoons of oil.

1) heat oil in a deap pan.
2) fry uncooked rice in oil. This is the critical step, I have found that you really want to cook the rice good at this step.
3) add salsa and chicken broth, bring to a boil.
4) reduce heat, cover pan, and simmer for 25-30 minutes.

That's it. It's a great side dish for homemade tacos or enchiladas. The flavors come from the salsa so try different one's.

 

[Lanny]

ABM's Southern Dry Rub (makes a lot. Very, very tasty)


1/2 Cup paprika (I sometimes use smoked paprika...or a mix with standard)

3 Tbs. cayenne pepper (or less to suit)

5 Tbs. freshly ground black pepper

6 Tbs. garlic powder

3 Tbs. onion powder

6 Tbs. salt

2 1/2 Tbs. dried oregano

2 1/2 Tbs. dried thyme


In a medium bowl, combine all the ingredients.

Mix well and store in a cool, dry place in an airtight container.

Rub on beef, chicken or pork 30 minutes or so before cooking or grilling.

This sounds like it is more suited for chicken than beef. Only, with chicken, I'd use onion salt rather than onion powder. Also, I'd skip the oregano and thyme.

 

[Lanny]

Any of you enjoy cooking? I know I do. Anyway, if you have good recipes/techniques you'd like to share here, I'd love to check them out!

Normally, I prefer to grill my steaks. I have one of those kamado-style grills that does an amazing job. I generally do the kosher salt method (I can explain if anyone is interested) and the steaks are really, really good. I prefer a rib-eye (USDA Prime from Costco).

OK, so, we have a Jeff Ruby Steakhouse in Nashville (there are a number of them in the South), and consider it our go-to steak restaurant for special occasions. https://www.jeffruby.com/nashville . Their steaks (and overall atmosphere) are a-mazing!

Now, considering the COVID-19 challenges, they're now offering "meal kits", whereas you drive up, grab the kit (whatever you've ordered), then cook it at home. We haven't done that yet, but I found their technique (video) to be interesting, and certainly worth a try, whether I use one of their steaks, or not.

Check it out.

I grill my steaks over a hot Weber using real charcoal rather than that stuff that uses a petroleum based binder.
1. I use a good wagyu NY steak;
2. Make sure there's plenty of fat on the periphery;
3. Grill it two minutes on each side;
4. Tilt the steak on it's edge so the fat burns until it's black. This adds a flavor dimension that is unreal;
5. Precede all this with a healthy dose of kosher salt on both sides at least half an hour before grilling;
6. Wash this down with a high quality red wine. I suggest a cabernet sauvignon from the Napa valley. Also, a good Columbia cabernet sauvignon from the the Red Willow valley is almost as good. For the very best go for a Chateau Latour Saint Emilion blended red. A good merlot or a malbec or a zinfandel also work well.
7. My go to side dish was always a loaded baked potato but now I prefer grilled asparagus tips.

 

[Lanny]

I make sphagetti with Italian sausage, parsley, onion, garlic, stewed tomatoes, tomato paste, tomato sauce, sliced mushrooms, plenty of oregeno.
Garlic bread is made from French or Italian bread sliced in half lengthwise, painted with melted butter and mashed garlic and then toasted under a broiler.
I like a dry red wine but an Italian Barbera or Chianti adds ambience.

 

[Lanny]

I make a great chocolate fudge using the recipe on the back of a jar of Kraft marshmallow. I cut the sugar back which results in a creamier fudge. I also add about four or five times as many walnuts as the recipe calls for. I love lots of walnuts in my fudge.

I'd like to get recipes for maple walnut fudge and divinity.

 

[ABM]

This sounds like it is more suited for chicken than beef. Only, with chicken, I'd use onion salt rather than onion powder. Also, I'd skip the oregano and thyme.

To each their own. Dozens of friends/family have used it with raving results. It already has a fair amount of salt in the recipe. Hence, the power. Actually, I prefer the garlic and onion granules.

Seems to render a richer flavor. Dunno.

 

[ABM]

I grill my steaks over a hot Weber using real charcoal rather than that stuff that uses a petroleum based binder.
1. I use a good wagyu NY steak;
2. Make sure there's plenty of fat on the periphery;
3. Grill it two minutes on each side;
4. Tilt the steak on it's edge so the fat burns until it's black. This adds a flavor dimension that is unreal;
5. Precede all this with a healthy dose of kosher salt on both sides at least half an hour before grilling;
6. Wash this down with a high quality red wine. I suggest a cabernet sauvignon from the Napa valley. Also, a good Columbia cabernet sauvignon from the the Red Willow valley is almost as good. For the very best go for a Chateau Latour Saint Emilion blended red. A good merlot or a malbec or a zinfandel also work well.
7. My go to side dish was always a loaded baked potato but now I prefer grilled asparagus tips.

Yummy!

 

[Lanny]

Easy Gringo Spanish Rice

1 1/2 cup rice
1 cup of favorite salsa
2 cups chicken broth.
2 table spoons of oil.

1) heat oil in a deap pan.
2) fry uncooked rice in oil. This is the critical step, I have found that you really want to cook the rice good at this step.
3) add salsa and chicken broth, bring to a boil.
4) reduce heat, cover pan, and simmer for 25-30 minutes.

That's it. It's a great side dish for homemade tacos or enchiladas. The flavors come from the salsa so try different one's.

There's only one good salsa unless you make it at home and that's Emerald Valley. Word

 

[Hoopguru]

I grill my steaks over a hot Weber using real charcoal rather than that stuff that uses a petroleum based binder.
1. I use a good wagyu NY steak;
2. Make sure there's plenty of fat on the periphery;
3. Grill it two minutes on each side;
4. Tilt the steak on it's edge so the fat burns until it's black. This adds a flavor dimension that is unreal;
5. Precede all this with a healthy dose of kosher salt on both sides at least half an hour before grilling;
6. Wash this down with a high quality red wine. I suggest a cabernet sauvignon from the Napa valley. Also, a good Columbia cabernet sauvignon from the the Red Willow valley is almost as good. For the very best go for a Chateau Latour Saint Emilion blended red. A good merlot or a malbec or a zinfandel also work well.
7. My go to side dish was always a loaded baked potato but now I prefer grilled asparagus tips.

Lanny I love using Charcoal too.
My neighbor feels differently
Go Natural
The Health and Pollution Risks of Charcoal Grilling - ThoughtCowww.thoughtco.com › ... › Environment Health

 

[crandc]

I don't need a damn meal kit.

Leg of lamb in oven, rubbed with garlic, rosemary, mint paste to become shawarma. Salmon in refrigerator becoming gravlax. With three bookcases of cook books to list favorite recipes would take weeks.

 

[ABM]

I don't need a damn meal kit.

Leg of lamb in oven, rubbed with garlic, rosemary, mint paste to become shawarma. Salmon in refrigerator becoming gravlax. With three bookcases of cook books to list favorite recipes would take weeks.

As noted, we haven't done the meal kit. That said, I thought it interesting that the Ruby Co. shared their techniques of preparing a nice steak.

Either way, I'm certain everyone in here appreciates your culinary offerings.

 

[crandc]

My way to prepare steak, preferably bone in rib

Crush garlic cloves, mis with olive oil, kosher salt, freshly ground pepper. Rub on meat. Let stand room temperature an hour. Grill or broil medium rare. Squeeze on lemon juice. Serve with baked potatoes, grilled asparagus, Merlot, green salad, grilled sourdough bread, chocolate mousse.

 

[ABM]

My way to prepare steak, preferably bone in rib

Crush garlic cloves, mis with olive oil, kosher salt, freshly ground pepper. Rub on meat. Let stand room temperature an hour. Grill or broil medium rare. Squeeze on lemon juice. Serve with baked potatoes, grilled asparagus, Merlot, green salad, grilled sourdough bread, chocolate mousse.

Wow! Now, THAT sounds amazing!!

 

[crandc]

Mix, not mis. Missed typo.

 

[riverman]

I tried to upload pics of dishes we've been enjoying but apparently all the photos I've taken with the Iphone6 are too large for the forum to handle....oh well...We made homemade soup with our own homemade egg noodles...thick and flat and had shrimp, broccoli, chard, carrot, mussels, onions and mustard greens in a nice Taiwanese broth of sake, oyster sauce, sesame oil and sweet chili garlic sauce. Our go to rainy day meal. We call it bonehead soup although it has no bones

 

[ABM]

These really are wonderful. It's all about the baking powder!!



Ingredients for 4 portions:
2 1/2 pounds chicken wing sections
1 tbsp kosher salt
1 tsp freshly ground black pepper
1 tsp smoked paprika
2 tbsp baking powder (Aluminum-Free - this is IMPORTANT!)
- Coat wings, and bake at 425 F., turning every 15-20 minutes, until they are browned and crispy. Total cooking time will be about 1 hour, but that depends on the size and temperature of your wings.
For the Honey Sriracha glaze:
1/3 cup honey
1/3 cup Sriracha
1 tbsp seasoned rice vinegar
1/4 tsp sesame oil
sesame seeds to garnish

 

[Orion Bailey]

I tried to upload pics of dishes we've been enjoying but apparently all the photos I've taken with the Iphone6 are too large for the forum to handle....oh well...We made homemade soup with our own homemade egg noodles...thick and flat and had shrimp, broccoli, chard, carrot, mussels, onions and mustard greens in a nice Taiwanese broth of sake, oyster sauce, sesame oil and sweet chili garlic sauce. Our go to rainy day meal. We call it bonehead soup although it has no bones

Email the pics to yourself and it allows you to resize and then you can post. I figured that out a bout a year ago.

 

[andalusian]

If I may suggest, the 'You Suck at Cooking' channel on youtube is delightful.

https://www.youtube.com/channel/UCekQr9znsk2vWxBo3YiLq2w

 

[crandc]

I tried to upload pics of dishes we've been enjoying but apparently all the photos I've taken with the Iphone6 are too large for the forum to handle....oh well...We made homemade soup with our own homemade egg noodles...thick and flat and had shrimp, broccoli, chard, carrot, mussels, onions and mustard greens in a nice Taiwanese broth of sake, oyster sauce, sesame oil and sweet chili garlic sauce. Our go to rainy day meal. We call it bonehead soup although it has no bones

Soup sounds good.

I will be making bean soup with Mediterranean flavors next week. After making the shawarma I'll throw the lamb bone into the soup pot.

Also have chicken thighs, going to make mustard and bread crumbs topping and roast with carrots.

Now doing one big shopping trip every 3 weeks and stocking up.

 

[Lanny]

Soup sounds good.

I will be making bean soup with Mediterranean flavors next week. After making the shawarma I'll throw the lamb bone into the soup pot.

Also have chicken thighs, going to make mustard and bread crumbs topping and roast with carrots.

Now doing one big shopping trip every 3 weeks and stocking up.

I haven't been in a grocery store in about a month. Those things can be death traps.

 

[EL PRESIDENTE]

Are Le Cruset Dutch Ovens worth it?

 

[riverman]

Are Le Cruset Dutch Ovens worth it?

If that means your date pays for half of it....sure

 

[EL PRESIDENTE]

If that means your date pays for half of it....sure

VENMO, baby

 

[riverman]

I love the steam released pressure cooker our son got us for Xmas...it does as good a job as a Dutch Oven in my view....in Taiwan they cook stews in clay pots dutch oven style...all good methods. Pressure cooker is my choice

 

[Lanny]

I don't need a damn meal kit.

Leg of lamb in oven, rubbed with garlic, rosemary, mint paste to become shawarma. Salmon in refrigerator becoming gravlax. With three bookcases of cook books to list favorite recipes would take weeks.

I've been eating leg of lamb for Easter for over 60 years. We always eat it the way my grandmother fixed it and that's braised with carrots, onions and potatoes and served with plenty of mint jelly and ice cold milk. Grandma use to serve sweet potatoes and rutabagas on the side but I had to give those up for health reasons (too much potassium). She would mash the sweet potatoes and add butter and a small amount of brown sugar. The rutabagas were plain.

I love the steam released pressure cooker our son got us for Xmas...it does as good a job as a Dutch Oven in my view....in Taiwan they cook stews in clay pots dutch oven style...all good methods. Pressure cooker is my choice

In Korea they use clay pots for serving bubbling hot doenjang-jjigae (din jahng cheegeh) a fermented soybean paste made into a soup similar to Japanese Miso. doenjang-jjigae is made with jalapeno, soft tofu, summer squash such as zuccini, butter or mud clams such as Manila clams and sometimes some other vegetables. One adds all their rice to the clay pot of doenjang-jjigae and eats it with a spoon. The jalapenos are added until it is just as spicy as desired. I have an ice cold beverage such as a beer sweet rice drink or sweet cinnamon drink. A lot of Koreans drink a warm toasted corn or toasted barley tea with the doenjang-jjigae.

 

[SlyPokerDog]

Finally El Pres doesn't have to eat alone!