13 replies to this topic

[dankingery]

thought it might be kind of cool for us all to share some of our best grub instructions. this is another bad idea i had inspired by the shout box. i'll kick things off with a summer sausage recipe a buddy at work hooked me up with. it's nothing like the store bought crap you've tried before. it's about a million times better.

2 lbs of hamburger (elk, deer and antelope meat are excellent substitutes)
1 cup of water
2 teaspoons liquid smoke
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon mustard seed (or more if you like)
2 tablespoons of morton tender quick

mix all ingredients together and roll into 2 meat logs. place on shiny side of tin foil and wrap tight. let stand 24 hours in refrigerator. before baking pierce holes in the bottom and sides with a sharp fork. place on broiler pan and bake for 1 hour and 15 minutes at 350 degrees. serve hot or cold. keep refrigerated. variations: 1/2 beef and 1/2 deer, elk or antelope burger. you may also add pepper seeds for more spice. optional, omit 2 teaspoons of morton tender quick for less salt.

[imperfecz]

That's it!!!! I'm fat because I love food!!!! It's on!

Howzabout dirty steaks??? Whaaaaaaa???

You gotta use natural lump charcoal (none of that briquet crap) & start it in a chimney start (no starter fluid duh) Get them suckers glowin red, dump 'em in the cue, you can fan off the ash right before you toss your steaks on.

Generously season your 1 inch thick strip or sirloin (no bones) steaks with course salt (kosher or sea) on both sides. Do this right before tossing 'em on.

Lay them suckers straight on the coals (no grill/grate to clean) Grill to taste, turning one time with tongs. 4-6 minutes per side for medium-rare

When done pick 'em up with the tongs, hold 'em over the grill & brush off any loose ash with a pastry brush.

Rub with butter serve & realize you've been cooking steaks wrong all your life! Well that's what happened to me anyways.

[dankingery]

i've never met a steak i didn't love. i'll for sure try that. thanks brutha.

[jkaris]

2 FIRM Tomatoes
1 bunch Cilantro
1 can El Pato Sauce
1 Habanero pepper (or substitute 1 mild Jalapeno for those of the sensitive palatte, haha)
2 Lemons (just the juice, squeezed)
1 bunch green onions

Blend on high, then add garlic salt to your liking. (or , blen 1 piece clove of fresh garlic, and then salt to your liking)

For the orange variety, substitute 1 lemon for 1 orange, and cube a second orange to add in once the rest is done.

[imperfecz]

give it a shot......


but I am around too many Mexicans regularly to make salsa in a blender

[dankingery]

bah. my wife's mexican and she loves my blender salsa. so does her whole family.

[OmegaTraf]

You guys know I run a seed trading thread? I just smuggled some via USPS to england recently and got a bunch of crazy salad greens in return. I have a crapload of stuff to send you guys to grow and eat especially if you have something cool for me to grow. Tis the season for seeds. I really really want egyptian walking onion sets.

I'll have to go dig out some of my meat recipes. I could show you easier than write it down after doing certain things for so many years.

[musclemenkids]

Chicken and Bacon with Pasta in a Creamy Soy Sauce

Onion
Chicken (cut up into little cubes)
Bacon (cut into little pieces)
Mushrooms
Red/yellow/orange pepper
Single cream
Soy sauce
Ground black pepper
Pasta (of your choice)

- Cut up your onion, bacon, chicken and wack them all into a wok with a large dosage of Soy Sauce and fry them away.

- Once the bacon and the chicken is cooking nicely add your Mushrooms.

- As the Mushrooms begin to cook add your carton of cream and stir it all together. At this point you can add some more Soy Sauce and your Ground Pepper

- Turn the heat down a bit and just let the whole thing simmer and stir it now and then.

- Add your cut up bits of pepper.

- fire the pasta into a boiling pot of water.

- Once pasta is ready spoon it into a bowl, then spoon the creamy chicken bacon mushroom thing on top. Make sure you get plenty of the creamy saoy sauce, becuase theat suace is superlishious.

- Eat it with a fork.

[imperfecz]

Hot dog!

Alright slice a v out of the top of your favorite type o hot dog, cut a pickle & a piece of cheese long ways so it will fill in that v you just cut out.
Now wrap a piece of bacon around the outside covering the hot dog & sealin in that cheesy pickly goodness.
tie it off with some butcher string.
cook it on the cue till the bacon is done the way you like it!
at the end there baste the whole thing with barbecue sauce & let that cook on as well!
OK you are going to want to do more than 1 at a time cause these are great.

I ate like 4 or 5 the first time we made em.... then I had to sit for a bit cause I felt it in my heart... but it's worth it.

[Cinder]

This one's a Sunday favorite:

Per Serving in this order in a bowl

Precooked and allowed to air cool to room temperature 1/2 cup sticky rice, steamed rice is okay.
1 slice pineapple
1 patty hamburger, sausage or whatever breakfast meat you like cooked how you like it.
1 egg cooked how you like it.
1/4 cup brown gravy.
salt and pepper to taste.

This normally carries me to supper.

[jkaris]

Based on the shoutbox convo, I figured this might be a good thread to bump.

Here is my Tortilla Soup recipe.

It's off the hook awesome if I do say so myself:

Johnny’s Tortilla Soup
Prep time: 30 minutes
Cooking time: 1 hour on high flame

First,
In a medium pan, boil 3-4 boneless chicken breasts.

Next,
In a large pan (5 gallon) combine the following:
Juice and pulp from 2-3 large lemons (no seeds)
3 tablespoons garlic salt
2 tablespoons lemon pepper
1 tablespoon ground cumin (or ½ tbsp chile powder and ½ tbsp cumin)
1 bunch cilantro chopped
2 small cans tomato sauce
1 small can El Pato sauce (yellow or green depends on how you feel at the time)
1 can stewed tomatoes (Italian or Mexican style makes no difference)

Chop the following vegetables into small (1/2 inch thick) pieces and add to the large pan:
6 Potatoes
1 yellow bell pepper
1 red bell pepper
1 orange bell pepper
3 large yellow squash
3 large green zucchini
6-8 large carrots or 30-40 baby carrots
1 bunch green onions (or ½ large white or yellow onion)

Once the chicken is done boiling, chop up the breasts into small pieces and put them in the large pan. Pour the strained chicken juice in the pan as well. If need be, add some water until the large pan is about 1 inch from the top.

Cook on a high flame, stirring repeatedly (and bringing the bottom layers to the top until everything is mixed well), for about an hour. The soup is done when the carrots are only slightly crunchy.

Chop some lemons and shred some jack cheese to add to the soup bowl as you serve.

Optional: Thinly slice corn tortillas into strips and fry them until crunchy. You can add them into the soup at serving time with the cheese and lemons.

[PlasticSoul]

I'll keep this simple and hopefully get someone to try something you would normally pass on by at the store.

 

Buy one of these. They are dirt cheap but try to find one that is dull rather then waxy. The ones with wax protecting the skin taste a little odd.

 

 

 

Leave it in the fridge to chill then slice off all the skin and cut all the white part into thin slices almost like giant chips. Toss it in a bowl with the juice from two limes or two lemons and sprinkle on a little salt and cayenne as well. Serve it as is and it's wonderful. Incredibly healthy and unique. A great way to make kids eat something sugarless too. It has a great crunch to it almost like a super crisp apple.

Edited by PlasticSoul, 01 December 2014 - 01:03 PM.

[imperfecz]

Those are AWESOME! I've only eaten them as is, just peel cut and eat. Would be willing to try something else with them though. Just don't bother trying to cook with them. I added to a stew or something once... pretty much just wipes out the delicate flavor it has and leaves you with nothing much

[PlasticSoul]

I eat them pretty much daily and i agree that they should never be cooked. I love the crunch and the flavor. One of my favorite ways to use them lately is in cubes like crouton size in a fresh salad mixed with a couple other fruits.