Pappardelle a ragu and an arugula and endive salad Image Unavailable, Please Login Sent from my iPhone using FerrariChat
not much of a baker but wife and i teamed up to make a cherry amaretto cake. pretty easy. jarred sour cherrys simmered in amaretto then thrown into a std cake batter w some almond flour mixed in. bake 30 min and pour juice from cherrys/liquor over top. so moist and great flavor combo Image Unavailable, Please Login
Yessir leftover cornish hen carcass and meat. I've been eyeing your soup posts waiting to try it so here you go! Spice wise mainly salt and pepper. We added some paprika. Filling wise we had celery carrots corn green peas onions and garlic. Gf said no to spicy peppers. Final product and it is yummy. Image Unavailable, Please Login
Recipe for brisket udon? Not too bad, assuming you already have a brisket smoked & in the fridge or freezer! Wife bought pre-packaged udon at Costco. Image Unavailable, Please Login I throw away the spice packs as they tend to be too high in sodium - from salt and MSG - for our tastes. Smoke a brisket. I use oak. Reserve flat for slicing. The point, I usually refrigerate, then de-fat a bit by hand, chop, portion up, freeze and then thaw as needed. For the udon, I took some of my trimmed & chopped brisket point, maybe half a pound as a wild guess, throw it in water, simmer it for a few hours. Separate meat from broth. Cool broth in fridge, and remove the fat that floats to surface and congeals. Half the broth for us, half for the pooch to moisten her kibble! Add the de-fatted brisket broth to the udon. Microwave for a couple minutes. Let sit covered a few minutes. Add your spices and veggies right before serving kind of like you do with pho. If I have them, my favorite veggies to add are basil, sliced raw jalapeños, corn, peas, etc. For flavoring it up - fish or soy sauce, Tabasco, crushed chili pepper flakes, etc. T
forgot to take pics tonight but a real winner and so easy. grilled pork chops. then make sauce by saute ton garlic in butter. add honey and brown sugar with vinegar. then chicken stock and reduce until thick glaze. spoon over chops and french fries. scallions over all of it. beyond sticky deliciciousness!
St. Louis dry-rub ribs low and slow Jedi Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Someone mentioned Sam the cooking guy on youtube here. I saw one of his videos not long ago about philly cheese steaks, I think he did them on rolls and baked them as an appetizer or something. BUT he used Pasilla peppers instead of green peppers. I made something like this, lots of pasilla peppers, onions in the pan, start getting color on them then I used chicken thinly sliced. Browned it all then tossed it all in a casserole pan and tossed some provolone cheese on top and in the oven to finish off. Made a 9x13 pan full and had the first couple helping just dished up on a plate with a side salad. I broke down Saturday and bought two rolls though and had leftover chicken philly cheese steaks all weekend. Buttered and toasted the rolls in the fryin pan before slathering on the meat/pepper/cheese goodness. Yumm. I really liked the different flavor of the Pasilla peppers.
Philly cheesesteaks with mildly not wildly hot peppers. That's a winning idea. Pasilla is a dried pepper, did you hydrate before cooking? T
Those look very tasty! Well done. The job of cooking them I mean not the ribs....oh you get the idea.
No, we have a store here that carries a large latin as well as asian selection of food. they had fresh ones in the produce aisle. I was looking for something to do with some chicken I breasteses I had thawing and thought of his recipe when I saw the peppers. And they actually didn't have much heat at all but very tasty!!
Cool. Thank you. I wonder how a cheesesteak with a hotter pepper like a guajillo work?!? Cogitating! T
That reminds me, my dad said they just finished the last of Rob's BBQ I gave them and they loved both the sauces and meats. It sounded like they liked it more and more as they ate it. lol Thanks for the slaw recipe Tom. That sounds freaking great to just eat as a salad. Although, again, whats up with use of canola oil? lol