The Recipe Thread

[wilson]

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!

devildeac has been the leader of that pack, if I'm not mistaken.

[captmojo]

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

That'll learn her!

[DukeUsul]

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).

This sounds ridonkulously similar to my chili.

[devildeac]

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!!!!!

I'd rather just have the bacon and beer, or maybe BACON BEER! :roll:

[devildeac]

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!

devildeac has been the leader of that pack, if I'm not mistaken.

Several of us are in that camp, IIRC, not just me.

[windsor]

Several of us are in that camp, IIRC, not just me.

I am firmly in that camp. Brussel Sprout <> Food

[Miles]

Brussels Sprouts are evil. How could anyone see this and think: "Hmmm I'm hungry, I think I'll cook that alien pod thing over there."?


Then after they ate the damn things, how could they think: "I'll have that again."?

[devildeac]

Brussels Sprouts are evil. How could anyone see this and think: "Hmmm I'm hungry, I think I'll cook that alien pod thing over there."?


Then after they ate the damn things, how could they think: "I'll have that again."?

[cl15876]

Brussels Sprouts are evil. How could anyone see this and think: "Hmmm I'm hungry, I think I'll cook that alien pod thing over there."?


Then after they ate the damn things, how could they think: "I'll have that again."?

[windsor]

Brussels Sprouts are evil. How could anyone see this and think: "Hmmm I'm hungry, I think I'll cook that alien pod thing over there."?


Then after they ate the damn things, how could they think: "I'll have that again."?

I don't think I have every seen brussel sprouts growing...holy crapy they DO look like alien pods!
No wonder I won't eat them.

[devildeac]

Brussels Sprouts are evil. How could anyone see this and think: "Hmmm I'm hungry, I think I'll cook that alien pod thing over there."?


Then after they ate the damn things, how could they think: "I'll have that again."?

I don't think I have every seen brussel sprouts growing...holy crapy they DO look like alien pods!
No wonder I won't eat them.

Our smilies look like brussel sprouts!

[Miles]

Brussels Sprouts are evil. How could anyone see this and think: "Hmmm I'm hungry, I think I'll cook that alien pod thing over there."?


Then after they ate the damn things, how could they think: "I'll have that again."?

I don't think I have every seen brussel sprouts growing...holy crapy they DO look like alien pods!
No wonder I won't eat them.

Our smilies look like brussel sprouts!

I'm pretty sure even slimer wouldn't touch Brussels Sprouts.

[wilson]

Anybody got a good chicken salad recipe? I'm talking for classic, cream-based chicken salad, with tarragon or rosemary and whatnot.

[Miles]

Anybody got a good chicken salad recipe? I'm talking for classic, cream-based chicken salad, with tarragon or rosemary and whatnot.

Sure do. Let me dig it up. It's got a good base to which you can add or subtract ingredients as needed.

[Miles]

Anybody got a good chicken salad recipe? I'm talking for classic, cream-based chicken salad, with tarragon or rosemary and whatnot.

2 cups diced cooked chicken
1 small tart apple, cored and diced (about 1 1/2 cups)
1/3 cup diced celery
1/4 cup diced red onion
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh tarragon leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh chives
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup lightly salted, roasted cashews, roughly chopped

I buy split chicken breasts on the bone, give em a good coating in salt and pepper and roast them first, then cool completely. Keep the cashews on the side as a topping to be added right before serving.

[devildeac]

Anybody got a good chicken salad recipe? I'm talking for classic, cream-based chicken salad, with tarragon or rosemary and whatnot.

2 cups diced cooked chicken
1 small tart apple, cored and diced (about 1 1/2 cups)
1/3 cup diced celery
1/4 cup diced red onion
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh tarragon leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh chives
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup lightly salted, roasted cashews, roughly chopped

I buy split chicken breasts on the bone, give em a good coating in salt and pepper and roast them first, then cool completely. Keep the cashews on the side as a topping to be added right before serving.

WTH? No grapes?
;)
(jk) That sounds dee-lish.

[wilson]

2 cups diced cooked chicken
1 small tart apple, cored and diced (about 1 1/2 cups)
1/3 cup diced celery
1/4 cup diced red onion
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh tarragon leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh chives
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup lightly salted, roasted cashews, roughly chopped

I buy split chicken breasts on the bone, give em a good coating in salt and pepper and roast them first, then cool completely. Keep the cashews on the side as a topping to be added right before serving.

Well, I didn't notice this until too late. I whipped my own up today, and it turned out nicely, but I'll definitely try yours next time (I love chicken salad).

[cl15876]

2 cups diced cooked chicken
1 small tart apple, cored and diced (about 1 1/2 cups)
1/3 cup diced celery
1/4 cup diced red onion
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh tarragon leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh chives
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup lightly salted, roasted cashews, roughly chopped

I buy split chicken breasts on the bone, give em a good coating in salt and pepper and roast them first, then cool completely. Keep the cashews on the side as a topping to be added right before serving.

Well, I didn't notice this until too late. I whipped my own up today, and it turned out nicely, but I'll definitely try yours next time (I love chicken salad).

I too am a chicken salad lover. As simple as diced up chicken, lettuce, mayo, with some salt/pepper. This does look good and I'll be trying it also, I love cashews and that sounds like a nice touch along with the diced apple. What about a diced up boiled egg and some diced up pickle?

[devildeac]

2 cups diced cooked chicken
1 small tart apple, cored and diced (about 1 1/2 cups)
1/3 cup diced celery
1/4 cup diced red onion
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh tarragon leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh chives
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup lightly salted, roasted cashews, roughly chopped

I buy split chicken breasts on the bone, give em a good coating in salt and pepper and roast them first, then cool completely. Keep the cashews on the side as a topping to be added right before serving.

Well, I didn't notice this until too late. I whipped my own up today, and it turned out nicely, but I'll definitely try yours next time (I love chicken salad).

I too am a chicken salad lover. As simple as diced up chicken, lettuce, mayo, with some salt/pepper. This does look good and I'll be trying it also, I love cashews and that sounds like a nice touch along with the diced apple. What about a diced up boiled egg and some diced up pickle?

Pee-cans or walnuts would also be nice instead of cashews.

[cl15876]

"quote="Miles""2 cups diced cooked chicken
1 small tart apple, cored and diced (about 1 1/2 cups)
1/3 cup diced celery
1/4 cup diced red onion
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh tarragon leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh chives
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup lightly salted, roasted cashews, roughly chopped

I buy split chicken breasts on the bone, give em a good coating in salt and pepper and roast them first, then cool completely. Keep the cashews on the side as a topping to be added right before serving."/quote"

Well, I didn't notice this until too late. I whipped my own up today, and it turned out nicely, but I'll definitely try yours next time (I love chicken salad).

I too am a chicken salad lover. As simple as diced up chicken, lettuce, mayo, with some salt/pepper. This does look good and I'll be trying it also, I love cashews and that sounds like a nice touch along with the diced apple. What about a diced up boiled egg and some diced up pickle?

Pee-cans or walnuts would also be nice instead of cashews.

I substitute pee-cans and/or almonds. I can't do walnuts for some reason!