The Recipe Thread

[DukeUsul]

I have looked for years for Hungarian paprika. No luck. Anyone in the Durham area know where it may be for sale? Also, what is the difference in it & the paprika easily found?

Order it from Penzeys.

http://www.penzeys.com/cgi-bin/penzeys/ ... prika.html

[devildeac]

Jambalaya

This is a recipe I adapted from Emeril Lagasse.

2 boneless, skinless chicken breasts, cooked and chopped (I use the frozen kind.)
7 ounces kielbasa (Emeril's recipe calls for Andouille. I found cheap kielbasa at Kroger and chopped it in half.)
25 medium shrimp (Again, I use the frozen kind from Kroger with the tails off.)
1 T Creole seasoning (see recipe below)
2 T Olive Oil
1/4 c onion, chopped (I use the frozen chopped onions.)
1/4 c green peppers, chopped (I use the frozen chopped peppers.)
2 T minced garlic
1/2 c chopped tomato (I cut off one end and squeeze out all the guts and then chop what's left.)
6 okra pods, sliced (I grew my own okra.)
3 bay leaves
1 T Worcestershire sauce
3/4 c rice, uncooked
3 c chicken stock (I use the broth that I cooked the chicken breasts in, and I add a chicken bouillon cube to it.)


Creole Seasoning:
* 2 1/2 T paprika
* 2 T salt
* 2 T garlic powder
* 1 T black pepper
* 1 T onion powder
* 1 T cayenne pepper
* 1 T dried oregano
* 1 T dried thyme
Mix all ingredients thoroughly. Yields 2/3 cup.


In a bowl combine shrimp, chicken and Creole seasoning, and toss to coat. In a large saucepan heat olive oil over high heat with onion and pepper for about 3 minutes. Add garlic, tomatoes, bay leaves and Worcestershire sauce. Stir in the rice and slowly add the broth. Reduce heat to medium and cook until the rice absorbs the liquid and becomes tender, stirring it occasionally, about 15 minutes. Add the shrimp and chicken mixture and the sausage. Cook until the meat is done, about 10 minutes more.

YUM!

Beer: IPA

[Miles]

Jambalaya

This is a recipe I adapted from Emeril Lagasse.

2 boneless, skinless chicken breasts, cooked and chopped (I use the frozen kind.)
7 ounces kielbasa (Emeril's recipe calls for Andouille. I found cheap kielbasa at Kroger and chopped it in half.)
25 medium shrimp (Again, I use the frozen kind from Kroger with the tails off.)
1 T Creole seasoning (see recipe below)
2 T Olive Oil
1/4 c onion, chopped (I use the frozen chopped onions.)
1/4 c green peppers, chopped (I use the frozen chopped peppers.)
2 T minced garlic
1/2 c chopped tomato (I cut off one end and squeeze out all the guts and then chop what's left.)
6 okra pods, sliced (I grew my own okra.)
3 bay leaves
1 T Worcestershire sauce
3/4 c rice, uncooked
3 c chicken stock (I use the broth that I cooked the chicken breasts in, and I add a chicken bouillon cube to it.)


Creole Seasoning:
* 2 1/2 T paprika
* 2 T salt
* 2 T garlic powder
* 1 T black pepper
* 1 T onion powder
* 1 T cayenne pepper
* 1 T dried oregano
* 1 T dried thyme
Mix all ingredients thoroughly. Yields 2/3 cup.


In a bowl combine shrimp, chicken and Creole seasoning, and toss to coat. In a large saucepan heat olive oil over high heat with onion and pepper for about 3 minutes. Add garlic, tomatoes, bay leaves and Worcestershire sauce. Stir in the rice and slowly add the broth. Reduce heat to medium and cook until the rice absorbs the liquid and becomes tender, stirring it occasionally, about 15 minutes. Add the shrimp and chicken mixture and the sausage. Cook until the meat is done, about 10 minutes more.

YUM!

I love jambalaya and I love making it too. Even though it's a pain the ass, I like to go with fresh shrimp. I'd preferred them to be headless and deveined, but I'll do it if I have to. Save the shells after you peel them and boil them in the broth for a few minutes, strain an then add to the rice.

[OZZIE4DUKE]

Here's the recipe for Val's Brisket, as previously posted elsewhere, and (hopefully) will be served at the next Brunchgate!

Val's Brisket:
Have butcher cut off excess fat when you buy the meat.
Rinse with cold water
Take one package of Lipton Onion Soup Mix and smear it over one side of meat.
Open another package and spread it over the other side.
Lay in pan fat side down.
Add water to pan until there is approx. 1/8 inch in pan
Cover tightly with aluminum foil.
Cook at 350 for 3 hours.
Open carefully to avoid steam, stick fork into meat. If tender, remove from oven. If not tender, cook another 30 minutes and check again.
When done, open up and let steam out.
Take meat out of pan and put it in a container. We use a Tupperware type plastic container.
Add water to pan to make gravy - all that onion soup mix, meat drippings and bits and pieces of brisket make the gravy!
Pour a little gravy over the meat, cover it and place in the refrigerator overnight to cool. Put the rest of the gravy in a separate container and put that in the refrigerator too.
Slice the meat when cool. I use an electric slicer. Slices should be ~3/16" thick (no more than 1/4 "). You must slice the meat across the grain. If you slice it with the grain it will be tough and stringy - you won't like it and all your effort is wasted.
After slicing, put the meat back in a pan, pour the rest of the gravy over it, and heat in oven at 350 until hot.
Serve and enjoy!
We like white rice with the brisket. Be sure to pour the onion soup gravy over the rice too!

[Very Duke Blue]

Yum, Ozzie, it should wonderful. Can't wait to try your brisket.

[cl15876]

Oz, appreciate you posting that. I will definitely try it as I've never made one of these and it sounds yummy! BTW what type of meat and what cut and how many lbs do you normally get?

[OZZIE4DUKE]

Oz, appreciate you posting that. I will definitely try it as I've never made one of these and it sounds yummy! BTW what type of meat and what cut and how many lbs do you normally get?

Umm, it is a brisket. Beef brisket. Your butcher should know the cut - it looks sort of like a flank steak, but it is NOT a flank steak. It's the same cut that can be "corned" and turned into corned beef. I honestly don't know how many pounds to buy - I'll probably bring a 10" - 12" long piece of meat that will fit in the pan so it can be heated on the grill.

[cl15876]

Oz, appreciate you posting that. I will definitely try it as I've never made one of these and it sounds yummy! BTW what type of meat and what cut and how many lbs do you normally get?

Umm, it is a brisket. Beef brisket. Your butcher should know the cut - it looks sort of like a flank steak, but it is NOT a flank steak. It's the same cut that can be "corned" and turned into corned beef. I honestly don't know how many pounds to buy - I'll probably bring a 10" - 12" long piece of meat that will fit in the pan so it can be heated on the grill.

Damn, still an imcomplete recipeeee! BTW, There you go dreaming again!!!!!!

[devildeac]

Oz, appreciate you posting that. I will definitely try it as I've never made one of these and it sounds yummy! BTW what type of meat and what cut and how many lbs do you normally get?

Umm, it is a brisket. Beef brisket. Your butcher should know the cut - it looks sort of like a flank steak, but it is NOT a flank steak. It's the same cut that can be "corned" and turned into corned beef. I honestly don't know how many pounds to buy - I'll probably bring a 10" - 12" long piece of meat that will fit in the pan so it can be heated on the grill.

[Lavabe]

Does anyone pickle their produce? Any good recipes for it? I just tried pickling for the first time (hot lemon peppers).

[cl15876]

Does anyone pickle their produce? Any good recipes for it? I just tried pickling for the first time (hot lemon peppers).

Two questions:
1. How did you do it?
2. How did they turn out? Sounds yummy!

[CameronBornAndBred]

I mentioned in the LTE that I'm smoking a rack of pork spare ribs. I found this link for a great way to trim the ribs and make your grilling more efficient.
http://bbq.about.com/od/ribs/ss/aa010607a.htm

[devildeac]

need a recipe here for grilled/sliced/roasted wahoo ;)

[CameronBornAndBred]

need a recipe here for grilled/sliced/roasted wahoo ;)

Mmmmmmmmmmmmmmmmmmmmmmmmmmmm!

[Lavabe]

need a recipe here for grilled/sliced/roasted wahoo ;)

A little deviled wahoo?

[devildeac]

need a recipe here for grilled/sliced/roasted wahoo ;)

A little deviled wahoo?

sounds mighty tasty

[Miles]

I mentioned in the LTE that I'm smoking a rack of pork spare ribs. I found this link for a great way to trim the ribs and make your grilling more efficient.
http://bbq.about.com/od/ribs/ss/aa010607a.htm

Great article CBaB. I learned how to break down a rack of ribs a few years ago and I've been a firm believer, at the very least, of removing the membrane. Do that and smoke em just right and your meat will always fall of the bones. A lot of people like baby back ribs but I think the spare ribs have a much better flavor, they just take a bit more care to prepare. Mmmm ribs.

[knights68]

An amazingly simply yet delicious recipe for beans and rice.

Ingr:
1/2 bag of dried beans (your choice)
Another 1/2 bag of dried beans (your choice)
Soak the beans in water over night.
Drain and rinse the beans, place them in a crock pot with beef broth, enough to cover the beans a few inches.
Oh sure, you can add some bacon, fat back or other salty meat here, but I enjoyed this dish without it. Totally your choice.
Cook the beans on low for a good 4-5 hours or until tender.

Close to the time the beans are done, time for the rice!

Use regular rice.... but instead of using water, use chicken stock. Flippin awesome!!
Or be like me and use the boil-n-bags of rice. Again, instead of water, use chicken broth.

Once the rice is ready, add a little seasoning to taste, then combine rice and beans and chow down. It'll be very tasty!

[EarlJam]

White Ruffy specifically.

Hi ya'll. Hope to be back more now that hoops season is underway.

I am currently living on a part-time basis at a contacts house near Stone Mountain, Georgia. I offered to make dinner tonight using the White Ruffy in their freezer. I can't make it to the store today so was looking for a simple, but delicious, recipe to use for tonight's dinner.

Any advice? They have most of the usual stuff here (spices, butter, cheese, breading, etc.).

Also, if you offer a recipe (and I hope you do), what should I serve with it?

Thanks...............and GO DUKE TONIGHT!

-EarlJam

[Very Duke Blue]

So nice to see you online. We all have missed you.

I have never fixed Ruffy. I'm sure you can get a good recipe on the net. Good luck