All Things Food

[rosebud5446]

also... i would like to find a place that carries marscopone cheese. i don't think walmart or albertson's has it, i don't even know if there is anywhere in this town that would carry it, but what types of stores do you usually see it in? stupid oklahoma... i hate oklahoma... rednecks with no culture...

 

[silverwhisper]

rosebud:

1. steak. this is easy. start w/ good quality beef. if you have a grill, use it. steaks are never better than off the grill. upon the steak reaching the desired tenderness/doneness, remove from heat, place on cutting board and allow to rest for 5 full minutes before cutting. cutting it before then causes all the juices to run out. this called resting the steak. this also applies for any amount of meat coming off the grill.

2. italian grilled chicken? i'm confused: why not just use a little olive oil, salt and pepper when grilling the chicken? what parts, breasts, thighs, something else?

ed

 

[rosebud5446]

how do you season the steak though...

as for the chicken... i'm a dumbass... i was trying to think of a way not to over flavor it, and didn't even think of just salt and pepper with olive oil... is there a trick to make it really juicy because sometimes i cook it too long or something and it gets dry, but i don't want to undercook it.

 

[lost5pints]

can anyone help me? i need an italian grilled chicken recipie that will go well tossed in the vodka cream pasta i posted on the first page. my boyfriend has really wanted me to do this, but i want to make it right, and to compliment the pasta well of course, but i'm still pretty young and don't know a whole lot about seasonings, how to throw things together and whatnot. thank you so much!

also... how do you cook a bomb-ass steak. i can cook a good steak, but i want to make an AWESOME steak...

AAAAHHHHH steak is a family favorite here!!!!

Ok if you dont mind a steak with a little zing try this.

1 Lb of good Top Sirloin, or any other steake without the bone.....try and stay way from flank and shoulder as these cuts are usually pretty thin and very lean....lean is good dont get me wrong but you want some marble in your beef.....helps it stay juicy.....if you have sirloins with the fat strip leave it on till ready to eat....

ounces Worcestershire sauce
kosker or sea salt
a good pepper blend.....i use lawrys seasoned pepper(if you cant get a mixed pepper mix 1 Tbs cracked black pepper and 1 Tbs rushed red pepper, 1 tsp ground white pepper)
Minced or chopped garlic

take your steak and sprinkle with all the dry ingredients
Using a pointed meat tenderizer beat the steak a bit(see attachment)
Pour W-sauce on the meat.....with your finger strech the step a bit to open
the pores you made....the sauce will seep in
flip steaks over and repeat.....
let stand 15 minutes and either grill or broil.....for a spicy steak be liberal with the peppers.....enjoy

 

[silverwhisper]

rosebud: i'm a purist at heart, i prefer just a little salt and pepper, maybe a small pat of butter on the steak.

wait: how well done do you guys like your steak?

ed

 

[Sarojaede]

I'm a purist at heart too when it comes to steak. A little salt and pepper and perhaps some butter. Although, occassionally, a little sprinkle of blue cheese crumbles is nice.

 

[rosebud5446]

medium-ish mabye medium rare... depends on how thick it is.
bleck! my bf's roomate eats steak well done with ketchup... not how you eat a steak.

 

[silverwhisper]

rosebud: your bf's roommate has never had a good steak, evidently. yuck!

i like the bleu cheese idea SJ mentioned now & again.

ed

 

[poppy1963]

I have sometimes met some friends for Sunday Brunch at a local little restaurant - The Gypsy Cafe. The owner/chef there makes the most decadent and fantastic "scrambles" ever. I decided to make one yesterday morning and voila! It served me well as my electricity went off for a day. It was a 4 egg scramble (just like he makes them) and so I had plenty for the day and this morning.

You can make these with any leftovers or ingredients you like! Be creative and, at least for me, they are just as good cold as warm. Here's the one I made yesterday.

Breakfast Scramble - not just for breakfast anymore

1/2 bag of 3 Pepper & Onion Stir Fry Blend (frozen)
1 lg. baked potato, choppen into chunks
1/2 cup ham chunks
1 oz. thick cheddar chopped in to smaller chunks
1 oz. think hot pepper cheese chopped into chunks
4 eggs (or egg substitute)

1 T. Oil
2 T. Butter

Seasoning Salt
Garlic or garlic powder
Hot pepper flakes

1. Heat oil in skillet till hot and spitting...toss in frozen veggies and sizzle til softened and blackened around edges. Remove from skillet and drain.

2. Add butter to skillet and melt till browning. Toss in potatoes and ham and saute until browned and a little crispy.

3. Toss veggie mixture back in and season heavily with season salt, garlic & hot pepper flakes and whatever other seasonings you like

4. Add eggs and stir til yolks are blended. Let cook a few minutes until bottom is "set" a bit.

5. Toss in cheeses on top and reduce heat. Cover skillet and cook on medium heat til eggs are set and cooked fully. Remove from heat and cool a little.

6. Serve hot with your favorite jam, cocktail sauce, salsa or whatever you like. Or serve cold the same way.

JUST GRAND!

 

[poppy1963]

I'm a purist at heart too when it comes to steak. A little salt and pepper and perhaps some butter. Although, occassionally, a little sprinkle of blue cheese crumbles is nice.

I like steak with salt, pepper, a little garlic...grilled or broiled. Then sprinkled with a little lemon juice....with a nice baked potato...and lettuce salad with oil/vinegar dressing.

Now I will add some sprinkles of blue cheese to that salad...and maybe a few walnuts.

 

[Sarojaede]

Marinated Steak With Blue Cheese


1 lb boneless top sirloin steak, cut 1-inch thick
¼ cup olive oil
¼ cup dry red wine
2 cloves garlic, minced
1 tsp. coarsely ground pepper
½ tsp. salt
½ tsp. Dijon-style mustard
¼ cup thinly sliced green onion
¼ cup crumbled blue cheese
2 Tbsp. soft goat cheese (chèvre)
1 clove garlic, minced


1. Trim fat from meat.
2. Place meat in a plastic bag set in a shallow dish.
3. For marinade, stir together olive oil, red wine, 2 cloves of minced garlic, pepper, salt, and mustard.
4. Pour over steak.
5. Close bag.
6. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.
7. Drain steak, discarding the marinade.
8. Grill steak on the rack of an uncovered grill directly over medium coals to desired doneness, turning once halfway through.
Note: Allow 8 to 12 minutes for medium rare and 12 to 15 minutes for medium.
9. Meanwhile, in small bowl combine green onion, blue cheese, goat cheese, and remaining clove of garlic.
10. Transfer meat to a serving platter.
11. Dollop some of the blue cheese mixture over steak.
12. To serve, thinly slice meat across the grain.
13. Pass the remaining blue cheese mixture.

 

[bobsgirl]

Marinated Steak With Blue Cheese


1 lb boneless top sirloin steak, cut 1-inch thick
¼ cup olive oil
¼ cup dry red wine
2 cloves garlic, minced
1 tsp. coarsely ground pepper
½ tsp. salt
½ tsp. Dijon-style mustard
¼ cup thinly sliced green onion
¼ cup crumbled blue cheese
2 Tbsp. soft goat cheese (chèvre)
1 clove garlic, minced


1. Trim fat from meat.
2. Place meat in a plastic bag set in a shallow dish.
3. For marinade, stir together olive oil, red wine, 2 cloves of minced garlic, pepper, salt, and mustard.
4. Pour over steak.
5. Close bag.
6. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.
7. Drain steak, discarding the marinade.
8. Grill steak on the rack of an uncovered grill directly over medium coals to desired doneness, turning once halfway through.
Note: Allow 8 to 12 minutes for medium rare and 12 to 15 minutes for medium.
9. Meanwhile, in small bowl combine green onion, blue cheese, goat cheese, and remaining clove of garlic.
10. Transfer meat to a serving platter.
11. Dollop some of the blue cheese mixture over steak.
12. To serve, thinly slice meat across the grain.
13. Pass the remaining blue cheese mixture.

SJ, what do you think about using all goat cheese? B won't eat blue cheese.

 

[Sarojaede]

I think you could probably use all goat cheese. You might even be able to find goat cheese with some herbs added that would make up for the missing pungency of the blue cheese.

It's really something you would just have to experiment with.

 

[Sarojaede]

Mini Meat Loaves with Ketchup Glaze

Meat Loves
2 lbs. ground round beef
1 small onion, finely chopped
2 packets (.98 ounces each) instant oatmeal, regular flavor
2 large eggs
¾ cups ketchup
½ cup low-fat milk
2 tablespoons Worcestershire sauce
1 teaspoon salt

Glaze
1/3 cup ketchup
3 tablespoons light brown sugar

1. Heat the oven to 375 F.

2. In a large bowl, mix the meat, onion, instant oatmeal, eggs, ketchup, milk, Worcestershire sauce, and salt together until well-combined.

3. Divide meat mixture into 8 servings and shape into individual loaves.

4. Place meatloaves in a 9 x 13-inch baking pan.

5. Prepare glaze: In a small bowl, blend together the ketchup and brown sugar.

6. Brush the tops and sides of the meat loaves with the glaze.

7. Bake 35 to 40 minutes or until a meat thermometer inserted into the center of the loaves registers 160 F.

8. Let cool 10 minutes before serving.


Remaining meatloafs can be frozen and reheatead for a later meal.

Before freezing, cool remaining meat loaves for 25 minutes. Then, wrap loaves individually in plastic wrap or waxed paper and freeze.

To reheat:
Place meat loaves in a pan and thaw in the refrigerator overnight. Unwrap and bake 15 minutes in a 350 F oven.

 

[Sarojaede]

Caramel Marshmallow Pecan Logs

1 package (16 ounces) confectioners’ sugar
1 ¾ cups marshmallow creme
1 ½ teaspoons vanilla extract
1 package (14 ounces) caramels
3 tablespoons water
2 cups chopped pecans

1. Combine the confectioners’ sugar, marshmallow creme, and vanilla in a large bowl; stir well.

2. Knead 10 minutes or until smooth. Note: Mixture will be very dry.

3. Shape mixture into four 5-inch-long logs.

4. Cover and chill for 3 hours.

5. Unwrap the caramels; combine the caramels and water in a large skillet.

6. Cook over medium heat until the caramels melt; reduce heat to low and stir until smooth.

7. Working quickly with forks, roll each log in the caramel mixture.

8. Next, roll the logs in the pecans, pressing firmly to coat.

9. Cover and chill for at least 8 hours.

10. Store in the refrigerator

 

[poppy1963]

Lotsa good stuff here....yummmmmm...!

Thanks!

Later!

 

[Nightbird]

Anyone have any good hot / warm drink recipies to make in a slow cooker?


P.S.

Poppy is a bitch

 

[lost5pints]

Poppy is a bitch

WTF???

 

[bobsgirl]

WTF???

I agree. Nightbird, I like you, and you know I do. But why bring that here?

 

[Sarojaede]

BTW, A Man, A Can, a Tailgate Plan is a great little cookbook. I bought it for Revluc as joke (He's a great cook), but found that it's actually a handy little cookbook for some very fast, simple, and tastey recipes.

 

[bobsgirl]

This is cooking related, kinda, sorta. I'm watching Nigella Feasts on FoodNetwork. (See? Cooking.) She's really pretty and she's got very nice boobies.

 

[Nightbird]

My favourite cooking show comes on PBS on Saturdays.. It's "America's Test Kitchen"

 

[Sarojaede]

NB--I have several recipes for good hot drinks. This one isn't for a slow cooker, but you could probably do it in slow cooker/crock pot.





Hot Spiced Punch

12 cinnamon sticks (3 inches), broken
4 teaspoons whole cloves
2 teaspoons whole allspice
Peel of 1 lemon, cut into 1-inch strips
9 cups white grape juice
1 can (46 ounces) unsweetened pineapple juice
¾ cup lemonade concentrate
½ cup sugar
Additional cinnamon sticks (optional)

1. Place the 12 cinnamon sticks, cloves, allspice, and lemon peel in a double thickness of cheesecloth; bring up the corners and tie up with kitchen string to form a boquet/bag.

2. In a large kettle, combine the grape juice, pineapple juice, lemonade concentrate, and sugar.

3. Add the spice bag.

4. Bring to a boil; then reduce heat and simmer uncovered for 1 hour or until the punch reaches the desired temperature.

5. Discard the spice bag.

6. Serve hot with additional cinnamon sticks, if desired.

Makes about 4 quarts.

 

[Sarojaede]

Hot Cran Cider

½ cup apple cider
½ cup cranberry juice

Mix the ingredients and heat thoroughly; serve with a cinnamon stick and orange ring.



**To make larger quantities of this, just keep the ratio of the apple cider and cranberry juice proportional and heat thoroughly in a crock pot.

 

[Sarojaede]

Cinnamon Spiced Cider

1 gallon apple cider
1 cup red cinnamon candies
1 orange, thinly sliced
2 tablespoons frozen lemonade concentrate

1. Combine all ingredients in a Dutch oven.

2. Bring to a boil; reduce heat and simmer uncovered for 30 minutes, stirring occasionally.



You could probably do this one in a crock pot as well.

To serve it, you do want to strain the orange slices out of it.

I usually serve with a fresh orange slice sliced atop and/or a cinnamon stick.