The Recipe Thread

[CameronBornAndBred]

How I would classify chili depends on how it's served. In a bowl is one thing. On a hot dog is another.... do you put stew on a hot dog?

That crap that gets put on hotdogs is not chili.

You've not been to the right places for hot dogs! It's the chili that makes the dog!

That stuff is not chili, it's a meat sauce.
As far as what makes a hotdog, only 2 things are required....sauerkraut and mustard! I do put other stuff on them, such as cole slaw, chili(sauce), relish. Ketchup is blashpemy on a hotdog. My favorite though is the 'kraut and mustard. Reminds me of walking the streets of NYC with my dad as a kid when we'd visit my grandmother.

[cl15876]

"quote="Devil in the Blue Dress""
How I would classify chili depends on how it's served. In a bowl is one thing. On a hot dog is another.... do you put stew on a hot dog?

That crap that gets put on hotdogs is not chili.

You've not been to the right places for hot dogs! It's the chili that makes the dog!

That stuff is not chili, it's a meat sauce.
As far as what makes a hotdog, only 2 things are required....sauerkraut and mustard! I do put other stuff on them, such as cole slaw, chili(sauce), relish. Ketchup is blashpemy on a hotdog. My favorite though is the 'kraut and mustard. Reminds me of walking the streets of NYC with my dad as a kid when we'd visit my grandmother.[/quote]

Funny, after eating a part of 1/2 of bushel of steamed oysters and dozen of steamed clams yesterday at the river house and then grilled some hot dogs (BEEF ONLY), everyone asked for MUSTARD!!!! I agree, MUSTARD adds flavor to alot of things, even GRITS!!!! Not sure about kraut, but I would like for Windsor to show me what SHE is talking about!!!! Nobody said Jalapenos and onions? WTF?

[devildeac]

You've not been to the right places for hot dogs! It's the chili that makes the dog!

That stuff is not chili, it's a meat sauce.
As far as what makes a hotdog, only 2 things are required....sauerkraut and mustard! I do put other stuff on them, such as cole slaw, chili(sauce), relish. Ketchup is blashpemy on a hotdog. My favorite though is the 'kraut and mustard. Reminds me of walking the streets of NYC with my dad as a kid when we'd visit my grandmother.

Funny, after eating a part of 1/2 of bushel of steamed oysters and dozen of steamed clams yesterday at the river house and then grilled some hot dogs (BEEF ONLY), everyone asked for MUSTARD!!!! I agree, MUSTARD adds flavor to alot of things, even GRITS!!!! Not sure about kraut, but I would like for Windsor to show me what SHE is talking about!!!! Nobody said Jalapenos and onions? WTF?

WTH kinda quoting is this, BONES?

Have you been reading my instruction manual again?

:oops: :oops:
:roll: :roll:




BTW, I had to clean it up for you and I'm still not sure I got it correct...

[captmojo]

WTH kinda quoting is this, BONES?

Have you been reading my instruction manual again?

:oops: :oops:
:roll: :roll:




BTW, I had to clean it up for you and I'm still not sure I got it correct...

Yeah, yeah. What he said.
You got it well enough.

I had a finely grilled rib-eye tonight, with dirty rice, steamed broccoli and a green salad with balsamic vinegar dressing.
Oops! Wrong thread.

[captmojo]

Oh yeah. Before I forget. Four Sammy Octoberbrews. Ymmmmmm.

[cl15876]

"quote="Devil in the "Blue Dress""
You've not been to the right places for hot dogs! It's the chili that makes the dog!"/quote"
That stuff is not chili, it's a meat sauce.
As far as what makes a hotdog, only 2 things are required....sauerkraut and mustard! I do put other stuff on them, such as cole slaw, chili(sauce), relish. Ketchup is blashpemy on a hotdog. My favorite though is the 'kraut and mustard. Reminds me of walking the streets of NYC with my dad as a kid when we'd visit my grandmother.

Funny, after eating a part of 1/2 of bushel of steamed oysters and dozen of steamed clams yesterday at the river house and then grilled some hot dogs (BEEF ONLY), everyone asked for MUSTARD!!!! I agree, MUSTARD adds flavor to alot of things, even GRITS!!!! Not sure about kraut, but I would like for Windsor to show me what SHE is talking about!!!! Nobody said Jalapenos and onions? WTF?

WTH kinda quoting is this, BONES?

Have you been reading my instruction manual again?

:oops: :oops:
:roll: :roll:




BTW, I had to clean it up for you and I'm still not sure I got it correct...

Not sure what happened to my earlier post reply, but thanks for helping me with my quoting issues today. I was in a hurry trying to get too many things done here after returning from River House and I was missing you all!!!!

[Miles]

Beef Stew with Herb Biscuits. This may look familiar to some of you.

The stuff
3-4 slices of bacon, coarsely chopped
1.5 lbs sirloin tip roast, cut into 1-inch cubes
2 medium onions, cut into 1-inch chunks
2 medium carrots, cut into 1-inch chunks
2 cloves garlic, crushed
1 tbsp flour
1 cup red wine
3/4 cup water
1 tsp tomato paste
1 egg, beaten
Your favorite buttermilk biscuit recipe plus 1 tbsp chopped fresh herbs, such as parsley, rosemary or thyme.

Here is a link to Alton Brown's recipe from the show "Good Eats", as featured on the Food Network Website. Modify his recipe by adding the chopped herbs right before pouring in the Buttermilk. Disclaimer: I've never used Alton's recipe, I just grabbed it for ease.

The cooking
Mix the wine, water, and tomato sauce together until blended, set aside.
Pour remaining wine into glasses. Serve.
Cook the bacon over medium heat in a large Dutch oven (or any other oven-safe pot) until crispy.
Eat a few pieces of bacon, drain the rest on a paper towel.
Lightly coat the meat with flour, then brown in the remaining bacon grease on all sides, about 6-8 minutes. Brown the meat in batches if you have to, don't over crowd the pan. Set aside the beef.
Add the vegetables and saute until golden brown. About 6-8 minutes. Stir gently with a wooden spoon. Make sure you get up all those yummy brown pieces. Have a sip of wine.
Add garlic and saute for about a minute.
Return the meat to the pot. Have a sip of wine.
Slowly stir in the liquid mix, and bring to a boil.
Reduce heat, cover, and simmer on the stove for about 1.5 hours.
Refill wine glasses as needed.
Preheat the oven to 400º.
Make the biscuits.
Arrange biscuits in a single layer on top of the stew.
Brush with eggs.
Throw the stew in the oven and bake until biscuits are golden brown.
Eat it.

[Very Duke Blue]

Miles, I love it! Perfect way to cook. I sorta did that today except I sipped beer. Great minds think alike. Us & Julia Childes.

[devildeac]

Beef Stew with Herb Biscuits. This may look familiar to some of you.

The stuff
3-4 slices of bacon, coarsely chopped
1.5 lbs sirloin tip roast, cut into 1-inch cubes
2 medium onions, cut into 1-inch chunks
2 medium carrots, cut into 1-inch chunks
2 cloves garlic, crushed
1 tbsp flour
1 cup red wine
3/4 cup water
1 tsp tomato paste
1 egg, beaten
Your favorite buttermilk biscuit recipe plus 1 tbsp chopped fresh herbs, such as parsley, rosemary or thyme.

Here is a link to Alton Brown's recipe from the show "Good Eats", as featured on the Food Network Website. Modify his recipe by adding the chopped herbs right before pouring in the Buttermilk. Disclaimer: I've never used Alton's recipe, I just grabbed it for ease.

The cooking
Mix the wine, water, and tomato sauce together until blended, set aside.
Pour remaining wine into glasses. Serve.
Cook the bacon over medium heat in a large Dutch oven (or any other oven-safe pot) until crispy.
Eat a few pieces of bacon, drain the rest on a paper towel.
Lightly coat the meat with flour, then brown in the remaining bacon grease on all sides, about 6-8 minutes. Brown the meat in batches if you have to, don't over crowd the pan. Set aside the beef.
Add the vegetables and saute until golden brown. About 6-8 minutes. Stir gently with a wooden spoon. Make sure you get up all those yummy brown pieces. Have a sip of wine.
Add garlic and saute for about a minute.
Return the meat to the pot. Have a sip of wine.
Slowly stir in the liquid mix, and bring to a boil.
Reduce heat, cover, and simmer on the stove for about 1.5 hours.
Refill wine glasses as needed.
Preheat the oven to 400º.
Make the biscuits.
Arrange biscuits in a single layer on top of the stew.
Brush with eggs.
Throw the stew in the oven and bake until biscuits are golden brown.
Eat it.

This isn't a stew, it's a soup...

;)

And it would be best enjoyed with a brown ale. ;)

[wilson]

wilson's chili (which is definitely a stew)

Ingredients:
2 lbs. beef (ground chuck, brisket, beef tips, whatever...I used beef tips this time)
1 Vidalia onion
1 15.5 ounce can each of Great Northern beans, black beans, and kidney/pinto/"chili" beans (I like chili beans, which are usually either kidney or pinto beans in seasoned gravy)
3 15.5 ounce cans of diced/stewed tomatoes (I like diced ones; stewed tomatoes are a bit too big and slimy for my taste. The ones with minced chilis or onion and garlic, or some of each, do really nicely.)
1 12-15 ounce can of corn
jalapenos to taste
1-2 tbsp minced garlic
1 beer (any dry ale will do)
Seasonings: 3 tsp chili powder, 1 tsp ground red pepper, 1 tsp garlic powder, 1 tsp onion powder, salt & pepper to taste. The pre-mixed packets of "chili seasoning" are also quite nice. When I go that route, I usually use one packet of classic medium seasoning and one of "Tex-Mex seasoning".
a dash of cinnamon

Chop the onion not too finely, not too coarsely. Brown for 10-15 minutes with the garlic. Once the onion has begun to soften, add the beef and brown. When the meat is brown on all sides, pour the beer in and braise on low to medium-low heat for 45 minutes or so. After the liquid has cooked down, add in all other ingredients. Do not drain the liquid from any of the cans, except the corn. Stir thoroughly and simmer for 2-3 more hours, until everything is thick but not drying out too much (this is another way in which chili is a matter of personal taste). Stir periodically during cooking to minimize sticking.
Let the chili cool so that it's nice and warm, but not piping hot, before serving.
This makes great leftovers and also freezes well. Proportions can be halved, but for whatever reason, I've just found that everything melds best in the above amounts. It makes a damn big pot of chili, but that just makes it good for sharing.
For best results, serve with my cornbread (recipe posted here a while back).

[knights68]

A recipe I recently came upon...
Okay, brussels sprouts are far from a favorite food for most folks. But, give this one a try.
Give 'em a try! And let me know what you think of them sometime.



1 lb brussels sprouts (as uniform in size as possible)
6 strips of bacon (cuz everything is better with bacon!)
1 small onion (or half of a large one), julienne cut (strips)
4 to 6 garlic cloves, minced
1/2 teaspoon kosher salt (McCormick's 'Smoked Sea Salt' is great!)
Nutmeg
Lemon juice (optional)
Parmesian cheese (freshly grated)


With a paring knife, remove stems from brussels sprouts and any wilted, yellowed leaves. Cut sprouts in half from top to bottom.
In a straight-sided sautee pan, fry the bacon. Remove the bacon, drain on paper towels when done.
Remove excess bacon drippings, leaving about one and a half tablespoons in the pan.
Over medium-low heat, sautee onions until translucent (about 3 minutes) and remove from pan.
Increase heat to Medium and toss in the brussels sprouts. Turning occassionally, cook them until they just begin to brown - about 10 to 12 minutes.
Add the minced garlic, sauteed onions and salt along with 1/2 cup of water (or chicken broth for even more flavor). Chop or crumble the bacon and add to the pan.
Add a splash of lemon juice, if you like.
Reduce heat to low, cover and simmer for three to four minutes.
Before removing from pan, add a very light dusting of freshly grated nutmeg.
Serve immediately, topped with fresh grated parmesian cheese.

Yield: 4 servings (recipe can be doubled)

[knights68]

wilson's chili (which is definitely a stew)

Your stewed chili sounds very tasty!!

[CameronBornAndBred]

(recipe can be doubled)

But should it be?

[cl15876]

A recipe I recently came upon...
Okay, brussels sprouts are far from a favorite food for most folks. But, give this one a try.
Give 'em a try! And let me know what you think of them sometime.



1 lb brussels sprouts (as uniform in size as possible)
6 strips of bacon (cuz everything is better with bacon!)
1 small onion (or half of a large one), julienne cut (strips)
4 to 6 garlic cloves, minced
1/2 teaspoon kosher salt (McCormick's 'Smoked Sea Salt' is great!)
Nutmeg
Lemon juice (optional)
Parmesian cheese (freshly grated)


With a paring knife, remove stems from brussels sprouts and any wilted, yellowed leaves. Cut sprouts in half from top to bottom.
In a straight-sided sautee pan, fry the bacon. Remove the bacon, drain on paper towels when done.
Remove excess bacon drippings, leaving about one and a half tablespoons in the pan.
Over medium-low heat, sautee onions until translucent (about 3 minutes) and remove from pan.
Increase heat to Medium and toss in the brussels sprouts. Turning occassionally, cook them until they just begin to brown - about 10 to 12 minutes.
Add the minced garlic, sauteed onions and salt along with 1/2 cup of water (or chicken broth for even more flavor). Chop or crumble the bacon and add to the pan.
Add a splash of lemon juice, if you like.
Reduce heat to low, cover and simmer for three to four minutes.
Before removing from pan, add a very light dusting of freshly grated nutmeg.
Serve immediately, topped with fresh grated parmesian cheese.

Yield: 4 servings (recipe can be doubled)

Hey DD is going to love this twist, HE LOVES Brussels sprouts (IN ANY FORM) just like Wilson LOVES FLEETWOOD MAC!!!!!

[knights68]

(recipe can be doubled)

But should it be?

lol, yes of course.... unless you're Wilsopn and his ilk who does not like 'la sprouts de la brussle

[wilson]

(recipe can be doubled)

But should it be?

lol, yes of course.... unless you're Wilsopn and his ilk who does not like 'la sprouts de la brussle

FTR, I've never offered any opinion on Brussels sprouts. I'm not sure I've ever even had one.

[captmojo]

With my love for Brussel Sprouts , I'd have to say that I'd rather eat the pan and wash the cooked sprouts.
No offense Knight. Eat'em up, yum. I still like you.

[cl15876]

With my love for Brussel Sprouts , I'd have to say that I'd rather eat the pan and wash the cooked sprouts.
No offense Knight. Eat'em up, yum. I still like you.

I frankly never had a fricking brussel sprout until I met my X over 15 years ago and she would always fix them, so I adopted a taste eventually! I can tolerate them for fear of going hungray!!!! LOL, so, guess what,.... I haven't made them in over 3 years, HAHAHAHAHAHAHAHA

[knights68]

FTR, I've never offered any opinion on Brussels sprouts. I'm not sure I've ever even had one.

Forgive me, Wilson 'ol bean, I must have mixed my meds up! Damn OFS got me again!
Someone somewhere at some point in time did indicate their lack of fondness for the little buggers!

[knights68]

With my love for Brussel Sprouts , I'd have to say that I'd rather eat the pan and wash the cooked sprouts.
No offense Knight. Eat'em up, yum. I still like you.

so what are you REALLY saying?