Recipe for the Day

[GilpinGuy]

Lebnah.
It's basically a homemade yogurt cheese. I made it for the first time and it's yummmmmmy. It comes out almost like cream cheese, so it's great for bagels, crackers, stuffing peppers, etc. And so easy.

Take some full fat, whole milk yogurt with live cultures. Real yogurt - non fat "yogurt" is an abomination.

Anyway, take your yogurt and pour it into a bowl. Mix in whatever you want. I added chopped garlic, chives and garlic greens (or scapes) to make a garlic herb type of cheese. I've heard that honey and walnuts are great, cranberry and honey as well. Anything you want.

Wrap the cheese in a cheese cloth and put it in a strainer like a small colander you use for pasta. Put the strainer in a bowl to collect the whey that will drip out. Let it sit in the fridge for a few days and your done. Unwrap it and put it in a container and keep it in the fridge.

One tip: put something kinda heavy on top of the cheese cloth to speed up the draining. I put a saucer on top, then a can of tomato sauce or something on the saucer.

I dumped the whey, but I know it's super good for you. There must be a good use for it, I just haven't looked into it.

This came out really good. I can't wait to stuff some jalapenos and grill them.

I'll do some version with honey next. It just seems like it will be good with honey it it.

[TheGrey]

Sam's club has been stocking sliced side pork for a few months now. I actually dare hope this becomes a normal part of their meat inventory!

For those of you that have not yet had side pork, gather 'round.

Imagine, if you will, a slice of thick-cut bacon, friend up so that it is crisp, and it crumbles into your mouth as you bite into it. The meat is both chewy and yet bits of deliciousness sort of dissolve in your mouth; the fat is that velvety texture that gives only the slightest resistance as your teeth sink into it- it melts into a burst of flavor as you chew it.

Side Pork is bacon x 1000, when prepared right.

Even when it comes out not-quite-bacon, it is like a mix between bacon and pork chops.

This is how I prepare side pork:

The package you get at Sam's usually holds between 16-20 slices. Some slices will be thicker than others- they usually range between 1/4"-3/4" thick.

Preheat your oven to 400 degrees. Spread tinfoil in a tray, making sure to cover from side to side. Make sure your tray has edges, because there will be a lot of fat.

Lay each piece of side pork in the tray. Make sure they're not touching each other, for maximum crispness. You don't have to cook the entire package at once. It freezes just fine.

Liberally pepper the side facing up, and sprinkle it with seasoning (I use season salt, but you could use paprika or smoked salt.)

Put it in the oven for 1/2 hour. Pull out the tray (be careful, there will be a lot of fat sloshing around.) Flip the pieces over, sprinkle them with pepper and salt/seasoning, and put back into the oven for 35 minutes.

Make sure it is on the top rack, up under the broiler. Turn off the oven, and turn on the broiler. Broil on high for about 2-3 minutes, keeping an eye on it.

Warning- it will smoke like crazy. If your kitchen is like mine, you'll need fans and open windows.

Broiling it will make it crisp up on the outside. Don't skip the broiling.

Carefully remove it from the oven (again, far more fat than bacon creates.) Serve it as soon as possible from the oven, and enjoy!

[ChickNorris]

Yay! Thank you. Im looking forward to trying this.

[Irving]

Do you bake it on the top rack as well?

[Vanniek71]

Sam's club has been stocking sliced side pork for a few months now. I actually dare hope this becomes a normal part of their meat inventory!

For those of you that have not yet had side pork, gather 'round.

Imagine, if you will, a slice of thick-cut bacon, friend up so that it is crisp, and it crumbles into your mouth as you bite into it. The meat is both chewy and yet bits of deliciousness sort of dissolve in your mouth; the fat is that velvety texture that gives only the slightest resistance as your teeth sink into it- it melts into a burst of flavor as you chew it.

Side Pork is bacon x 1000, when prepared right.

Even when it comes out not-quite-bacon, it is like a mix between bacon and pork chops.

This is how I prepare side pork:

The package you get at Sam's usually holds between 16-20 slices. Some slices will be thicker than others- they usually range between 1/4"-3/4" thick.

Preheat your oven to 400 degrees. Spread tinfoil in a tray, making sure to cover from side to side. Make sure your tray has edges, because there will be a lot of fat.

Lay each piece of side pork in the tray. Make sure they're not touching each other, for maximum crispness. You don't have to cook the entire package at once. It freezes just fine.

Liberally pepper the side facing up, and sprinkle it with seasoning (I use season salt, but you could use paprika or smoked salt.)

Put it in the oven for 1/2 hour. Pull out the tray (be careful, there will be a lot of fat sloshing around.) Flip the pieces over, sprinkle them with pepper and salt/seasoning, and put back into the oven for 35 minutes.

Make sure it is on the top rack, up under the broiler. Turn off the oven, and turn on the broiler. Broil on high for about 2-3 minutes, keeping an eye on it.

Warning- it will smoke like crazy. If your kitchen is like mine, you'll need fans and open windows.

Broiling it will make it crisp up on the outside. Don't skip the broiling.

Carefully remove it from the oven (again, far more fat than bacon creates.) Serve it as soon as possible from the oven, and enjoy!

You had me at bacon x1000

[ChickNorris]

You had me at bacon x1000

Exactly

[Vanniek71]

Did some Google fu, looks like side bacon is just whole or chunk cut pork belly. Or is Sams club side bacon something different?

[TheGrey]

Did some Google fu, looks like side bacon is just whole or chunk cut pork belly. Or is Sams club side bacon something different?

Nope, it's thick sliced pork belly.

[BladesNBarrels]

Thanks for the guidance.
Now I know what to do when I forget to close my pork belly futures contract and they deliver 40,000 lbs to me.
(Trading in Pork Bellies ended in 2011, but are now traded as lean hogs futures)

[Irving]

Do you bake it on the top rack as well?

Do you?

[theGinsue]

With all of the TALK (note: no recipes...hint, hint) about pork bellies, I thought I'd share this:
A friend of mine (and a non-active site member) brought these into work just over a year ago and they were amazing!

Pork Belly Burnt Ends

Ingredients


8lb Pork Belly skin removed
1/2 cup Killer Hogs The BBQ Rub
1 1/2 sticks Butter sliced
1/2 cup Brown Sugar
1/4 cup Honey

.......Pork Belly Burnt End Glaze


1 cup Killer Hogs The BBQ Sauce
1/4 cup Apple Juice
1/4 cup Apple Jelly
1 Tablespoon Frank?s Hot Sauce


Instructions
1. Prepare charcoal smoker for indirect cooking at 250-275⁰. Add 2 chunks of Cherry Wood for smoke.
2. Remove pork belly from packaging and cube into 1 1/2" x 1 1/2" pieces.
3. Season all sides of the pork belly cubes with The BBQ Rub.
4. Arrange cubes onto a full size cooling rack and place on smoking grate.
5. Smoke pork belly for 2 - 2 1/2 hours.
6. Place each Pork Belly Burnt End into an aluminum pan and cover with brown sugar and honey. Arrange butter in between the pork belly pieces.
7. Cover pan with aluminum foil and return to smoker for 1 1/2 hours or until the pieces are tender.
8. Drain the liquid from the pan and add the Pork Belly Glaze to the burnt ends. Toss gently to coat each piece and return to the smoker to set the glaze for 5-10 minutes and serve.

[Hummer]

I've never had pork belly but I was intrigued by Grey's recipe so I picked one up at Sam's a couple weeks ago. It's a single slab, not sliced, 3.6 lbs. It's thawing and we're going to fix it for New Years as part of a buffet for friends and family. Ginsue's recipe looks good too so we might try two or three recipes. I'm sure it's not very good for you but that's true of most anything that's fun.

[Ah Pook]

Eating black-eyed peas, on New Years day, has long been a Southern tradition for luck and prosperity. Here is a way to spice them up a bit.

Hoppin? John



1/2lb ham, chopped
16oz frozen black-eyed peas
3 cups uncooked long grain rice
8oz frozen okra, chopped (Sprouts has fresh okra)
4 cups chicken broth
2 cups water
1 jalapeno, chopped
1 white onion, chopped
1/2 green bell pepper, chopped
2 stalks celery
3 garlic cloves, chopped
1 teaspoon black pepper
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1 teaspoon sea salt



1. Lightly saute onions, celery, bell pepper and garlic with oil and salt.
2. Add all the fixin's to a pan (I use a 10x15 Pyrex or a large cast iron skillet). Once everything is added it should be about 2"-2 1/2" deep.
3. Stir well to mix everything together and season to taste.
4. Cover with foil and bake in the oven, at 350˚, til the rice is done (about an hour). I like the top to be crunchy/chewy, so I finish baking uncovered.
5. Serve in a bowl with cornbread or tortillas.

http://pic20.picturetrail.com/VOL1322/13776979/24826101/414104510.jpg
http://pic20.picturetrail.com/VOL1322/13776979/24826101/414104511.jpg
http://pic20.picturetrail.com/VOL1322/13776979/24826101/414104513.jpg


Edited 1/1/19

[Great-Kazoo]

2 of the 4 lbs of elk
http://i65.tinypic.com/6duayp.jpg

Brown in a wee bot o bacon fat
http://i65.tinypic.com/2ppfv2s.jpg

Fresh rosemary from the yard
http://i66.tinypic.com/21np02f.jpg

Garlic & shallots

http://i68.tinypic.com/s6okrb.jpg

4 -5 tablespoons Chili powder, 3 tbsp Cumin, garlic powder, salt, smoked paprika, salt, bit o sugar (Always Suggest seasoning to your taste buds) some red & yellow bell peppers. Home made garlic sticks

Chow time.
http://i63.tinypic.com/mj21pv.jpg

[Ah Pook]

Elk Chili
That looks incredible! Where is smellovision?

[Hummer]

Roasted pork belly and a Brie cheese and pastry loaf for New Years. Yum.


https://www.ar-15.co/attachment.php?attachmentid=76979&d=1546463774
76979


https://www.ar-15.co/attachment.php?attachmentid=76980&d=1546463796
76980

[kidicarus13]

I thought this was a recipe thread.

[BladesNBarrels]

https://i.imgur.com/Q2j0hIW.jpg

Bacon Grits
Simmer 2 cups each milk and water with 1 teaspoon salt in a saucepan.
Stir in 1 cup grits; simmer until tender, about 35 minutes.
Stir in 2 tablespoons butter and 1 cup each grated cheddar and crumbled cooked bacon.
Top with chopped chives.

MOD: You had me at bacon and lost me at grits. :)

That's a first for me, a modification of a post.
In my defense, I learned to like grits when stationed on a Destroyer in the Navy - that, and toast, was the best food for breakfast.

[Mtneer]

Awesome scrambled egg recipe at the end.

https://youtu.be/U9DyHthJ6LA

[BigBear]

Easy cheese dip for Super Bowl Sunday


1 block velveeta cheese
1 can Rotel
1 package of ground beef
caynne pepper or other herb to your taste.

Instructions:
Brown the beef. Throw everything into a crock pot and let cheese melt. Stir. Serve. Goes great with taquitos, chips, on burgers, etc.

[kidicarus13]

If you like the spice, substitute spicy sausage or chorizo for the ground beef.

[BladesNBarrels]

Easy cheese dip for Super Bowl Sunday


1 block velveeta cheese
1 can Rotel
1 package of ground beef
caynne pepper or other herb to your taste.

Instructions:
Brown the beef. Throw everything into a crock pot and let cheese melt. Stir. Serve. Goes great with taquitos, chips, on burgers, etc.

Had not heard of Rotel
My education continues each and every day

https://i.imgur.com/SUMBbsw.jpg

[ray1970]

Had not heard of Rotel


Been living under a rock?

I use that stuff a lot.

Put it in chili, cheese dip obviously, and I have a simple crockpot recipe where you pretty much use steak, green beans, and rotel.

It?s also good straight out of the can just to dip tortilla chips in.

[BladesNBarrels]

Yeah, I avoid green chili.
I like the taste, but the after effects are no bueno.

https://i.imgur.com/C79i7sP.jpg

[OtterbatHellcat]

Habanero Rotel, brothers. That's where it's at.

[Bailey Guns]

Habanero Rotel, brothers. That's where it's at.

Been a Rotel fan forever. Just found out about the habanero variety since I moved to OK. Threw a can into some chicken/veggie soup the other day. Winner!

[Bailey Guns]

Ex made this fairly often in the winter. One of my favorites from The Fort restaurant.

Bowl of the Wife of Kit Carson

Ingredients:

2 whole boneless, skinless chicken breasts (about two pounds)
4 to 6 c. chicken broth
1/4 tsp. dried Mexican leaf oregano, crumbled
1 c. cooked rice
1 c. cooked, dried garbanzo bean or canned, rinsed and strained canned garbanzos
1 chipotle chile (canned), packed in adobo, minced
4 to 6 oz. of Monterey Jack or Havarti cheese, diced
1 to 2 ripe diced avocado
4 to 6 sprigs of fresh cilantro
1 fresh lime, cut into 4 to 6 wedges

Instructions:

Place chicken breasts and broth in a large saucepan and bring to a boil over medium/high heat.
Skim off and discard any foam.
Turn off heat, cover and allow the chicken to poach for 12 minutes.
Remove chicken from the pot, slice into strips.
Return the chicken to the broth and add oregano, rice, garbanzos and chipotle.
Divide the cheese among 4 to 6 deep soup bowls.
Return soup to a boil and serve into the bowls.
Garnish each bowl with avocado slices, cilantro and a wedge of lime. Serve with hot tortillas.

[Linkless]

Habanero Rotel is the best, I'm hoping they come out with Scorpion Pepper soon. I throw a can into Mac N Cheese just about every time I make it.

[Gman]

Easy cheese dip for Super Bowl Sunday


1 block velveeta cheese
1 can Rotel
1 package of ground beef
caynne pepper or other herb to your taste.

Instructions:
Brown the beef. Throw everything into a crock pot and let cheese melt. Stir. Serve. Goes great with taquitos, chips, on burgers, etc.
I've got a twist on this that we picked up from another church family back in TX when I was a kid.

1 block of Velveeta
1 can Rotel
1 can Campbell's Cream of Mushroom soup (I use the 25% sodium reduced because the regular can be a bit salty - Healthy Choice version suuuucks)

Heat it all up in a double boiler and it will blow your mind how good it is. Good luck trying to find the soup flavor in the finished product. It makes it better, but you can't identify it.

[Gman]

Gman’s Beef Chili

1 Tbsp Olive Oil
2 lbs Top Sirloin or quality stew meat in 3/4" cubes, trimmed with external fat removed
2 lbs Lean Ground Beef
1 Medium onion, diced
1 15oz Can Hunts Tomato Sauce + 2.5 cans water (2 cans if you like it thick)
1/3 Cup flour
2 Cups medium Pace Thick & Chunky Salsa
2 15oz Cans Black Beans, drained and rinsed
2 Tbsp Garlic, minced
9 Tbsp Good Quality Chili powder
1 Tbsp Cumin powder
2 tsp dried Oregano, crushed
2 Tbsp Chipotle Tabasco
1/2 tsp Cayenne Pepper
Salt, Pepper, and Tabasco to taste
30 Ghirardelli 60% Cacao Bittersweet Chocolate chips

Add olive oil to large pot or enameled dutch oven. Brown sirloin and ground beef over medium high heat. Add onions and continue to stir to cook onions until transparent. Reduce heat and add flour, stirring to coat the beef (this will later thicken the chili). Stir in tomato sauce and water. Add remaining ingredients and bring to a boil, stirring frequently to prevent sticking. Reduce heat to a simmer and cover. Stir occasionally to prevent sticking. Simmer for at least an hour before serving. Longer simmer times are preferred for best flavor.

[theGinsue]

It's good to see this thread getting used again. I gotten quite a few great recipes from here - and tried many.

With the COVID-19 lockdown, we're missing many of the foods we used to take for granted - so I'll post a few recipes that should help to ease the pain a bit.

Now, I JUST found this recipe online (posted TODAY) and haven't tried it yet, and it may be a bit wonky as it was posted out for the UK. But, if I know my audience (looking at you Carl, aka Bailey Guns), you're all missing your IKEA Meatballs, so without further delay, here's the recipe:

IKEA's Famous Meatballs
81074

IKEA has just released the recipe for its iconic Swedish meatballs so we can all make them at home during the coronavirus pandemic (COVID-19, 2020).
With most places around the globe on lockdown, and the Swedish furniture giant has shut all of its stores, fans need mourn the loss of the meatballs no more as IKEA has decided to release their delicious meatball recipe to give fans the chance to recreate them at home.

Ingredients

Meatballs
Makes 16 - 20
500g beef mince (use ground beef)
250g pork mince (use ground pork)
1 onion finely chopped
1 clove of garlic (crushed or minced)
100g breadcrumbs
1 egg
5 tablespoons of whole milk
salt and pepper to taste

Iconic Swedish cream sauce
dash of oil
40g butter
40g plain flour (all-purpose)
150ml vegetable stock
150ml beef stock
150ml thick double cream (heavy cream)
2 teaspoons soy sauce
1 teaspoon Dijon mustard

Method

Meatballs
Combine beef and pork mince and mix thoroughly to break up any lumps. Add finely chopped onion, garlic, breadcrumbs, egg and mix. Add milk and season well with salt and pepper.
Shape mixture into small, round balls. Place on a clean plate, cover and store in the fridge for 2 hours (to help them hold their shape whilst cooking).
In a frying pan, heat oil on medium heat. When hot, gently add your meatballs and brown on all sides.
When browned, add to an ovenproof dish and cover. Place in a hot oven (180?C or 160?C fan/translates to: 350F or 320F for a convection oven) and cook for a further 30 minutes.

Swedish cream sauce
In frying pan, melt 40g of butter.
Whisk in 40g of plain and continue cooking, stirring continuously, for 2 minutes, allowing the flour to cook through.
Add 150ml of vegetable stock and 150ml of beef stock and continue to stir.
Add 150ml thick double cream, 2 teaspoons of soy sauce and 1 teaspoon of Dijon mustard.
Bring to a simmer and allow the sauce to thicken.
Continue to stir.

When ready to eat, serve with your favourite potatoes ? either creamy mash or mini new boiled potatoes. Enjoy!

81072

[theGinsue]

Now, in keeping to my promise, here's a recipe I made last Friday. Delicious.

The only adjustments I made to this was omitting the walnuts (wife isn't a big fan of nuts in cookies). While I didn't make any altitude adjustments, I did bake them @ just 20 minutes but looking back I think I should have pulled them out @ 18-19 minutes.

DoubleTree Hotel Signature Chocolate Chip Cookie

81075

Ingredients:


1/2 pound butter, softened (2 sticks)
3/4 cup + 1 tablespoon granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 1/4 teaspoons vanilla extract
1/4 teaspoon freshly squeezed lemon juice
2 1/4 cups flour
1/2 cup rolled oats (aka Old Fashioned Oats)
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2 ⅔ cups Nestle Tollhouse semi-sweet chocolate chips
1 3/4 cups chopped walnuts


Directions:
1. Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
2. Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
3. With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don?t overmix.
4. Remove bowl from mixer and stir in chocolate chips and walnuts.
5. Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
6. Preheat oven to 300 degrees F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
7. Remove from oven and cool on baking sheet for about 1 hour.

Cook?s note: You can freeze the unbaked cookies, and there's no need to thaw. Preheat oven to 300 degrees F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.

[theGinsue]

I made these on Saturday and - OH - MY - HEAVENS...these were just as my wife and I remember them. Can you tell I've had a bit of a sweet tooth lately?

You see, out here in CO we have Carl's Jr. But their sister franchise out east where I grew up (well, in MO, IL and KY anyway) is called Hardee's. Hardee's has amazing biscuits and gravy, but their cinnamon & raisin biscuits are to die for.

81076

Hardee's Cinnamon Raisin Biscuits

This recipe comes from a former Hardee?s employee. The recipe has been cut down from the Hardee?s recipe so it doesn?t make food service quantity.
Prep Time: 20 mins
Total Time: 35 mins
Servings: 24

Ingredients:


4 cups self-rising flour (If you don't have any self-rising flour, you can make your own [which I did] using the instructions below)
3/4 cup shortening
2 cups milk or 2 cups buttermilk
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1/3 cup granulated sugar
3 teaspoons cinnamon
1 cup raisins


Directions:
1. Mix flour, baking powder, salt, baking soda and sugar.
2. Blend in shortening with a fork until mixture is fine.
3. Add milk and stir until just mixed. Add raisins and mix.
4. Add cinnamon and mix until swirled through batter. Do not mix batter any more than you have to.
5. Scrape batter onto well floured surface. Flour top and pat down with hands until 1/2-inch thick.
6. Cut with 2-inch cutter and place on greased baking pan.
7. Bake at 400?F for 10-15 minutes until golden brown.
8. Frost with powdered sugar glaze icing. (See recipe below)

How to Make Self-Rising Flour Out of All-Purpose Flour
1. For every cup of self -rising flour called for in your recipe, measure out 1 level cup all-purpose flour.
2. Add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
3. Whisk to combine.


Powdered Sugar Icing Recipe

Think of a Powdered Sugar Icing as the little black dress of the baking world. This sweet, versatile icing makes cakes, cookies and quick breads look polished and extra special, and they taste better too!
Prep Time 5 minutes
Total Time 5 minutes
Servings 12
Calories 65kcal

2 cups powdered sugar
1/4 cup water
1 teaspoon vanilla extract

Mix powdered sugar, water and vanilla in medium heat bowl until smooth. Drizzle over cooled baked goods or dessert. The glaze will harden in 20 to 30 minutes.

[Ah Pook]

Taken from another site. Gutter Runner's bacon potato soup is epic. Sadly, the cooking is a little goofy.

1 lb Bacon
5 lb Potatos
2 lg Onions
5 stlks Celery
5 Carrots
12 Boulion Cubes
3 ? tsp Salt
2 tsp Pepper
Garlic
3 ? tsp Basil Leaves
1 tsp Red Pepper
5 tsp Frank?s Hot Sauce
Flour for thickening
?+ Stick of Butter
Whipping Cream
Cheese
Chives

Fry and drain bacon. Set bacon aside.
Add 2-4 bay leaves.
Chop and boil potatoes. 2-3 hours.?
Add onions, carrots and celery.
I use chicken stock but bullion also works.
Salt & pepper to taste.
Garlic.
Basil & red pepper.
Frank's Red Hot
Bring to boil, turn to low for 2-3 hours, clean kitchen, pop a beer.
Add flour to thicken. I add corn starch.
Add bacon & 3/4 stick of butter (I add a full stick).
Add whole cream.
Simmer for 1/2 an hour.
Top with cheese and chives.

Chow down.

81099

[Ah Pook]

My parents would go to this Cajun restaurant for lunch. Mom would come back and try out the recipe. We ate a lot of gumbo that spring.

Gumbo

1 green Pepper
1 large chopped onion
3 cups okra
3 cups whole skinned tomatoes
3-4 stalks celery with leaves
1 stick butter
1/2 cup bacon grease
2 1/2-3 cups flour
3 cups shrimp broth (boiled shrimp shells)
2 cups chicken Broth
1-1 1/2 lb shrimp
1 lb clams
1 lb andouille sausage
2-3 cloves garlic
2-3 bay leaves
Spices Estimated
2-3 tablespoons Worcestershire sauce
1 tablespoon thyme
1 1/2 tablespoons oregano
2 teaspoons pepper
2 teaspoons sea salt
1-2 teaspoon cayenne powder
2-3 teaspoons gumbo fil? (sassafras)

1. Chop and prep all veggies.
2. Slice andouille sausage about 1/2? or less.
3. Add stocks into a stock pot and start to boil with the bay leaves..
4. The roux
? Heat a cast iron or heavy skillet to medium-med/high.
? Add stick of butter and bacon grease. This will equal 1 cup of oils.
? When oils are hot, slowly add flour and whisk. DO NOT STOP WHISKING!
? Once 2 1/2-3 cups of flour are whisked in, the roux should have a consistency of baby poo.
? The roux will start to toast and turn a mahogany color. The darker the better.
? Continually whisk for 30-45 minutes. DO NOT STOP WHISKING!
? Turn off heat but continue to whisk.
5. Once the roux is ready, stir the veggies (minus the tomatoes) into the roux one hand full at a time, until all veggies have been added.
6. The veggies will cook in 2-4 minutes.
7. Add the roux/veggie mixture into the stock pot one spoon full at a time and stir to dissolve.
8. Keep the stock pot boiling.
9. Heat a skillet and add the sliced andouille sausage. Cook until the ends have a light crust.
10. Add the andouille and any residual grease to the stock pot.
11. Add tomatoes.
12. Add water to submerge pot contents.
13. Add spices to taste (except gumbo fil?). I do not measure spices. Never have.
14. Simmer at a light boil for an hour, stirring occasionally.
15. Go get a beer and sit down.
16. Once the spices are dialed in stir in the shrimp, clams and gumbo fil?.
17. Simmer for about 15 minutes and serve.

Serve over basmati rice or with corn bread.

I do the roux first to an almond color (30-40 minutes of constant string), and add chicken stock to cool.
I also add chicken breasts, scallops, crab and other hard sausage.

This one was with three corn breads. Jiffy jalapeno and cheddar, iron skillet cornbread, and hoe cakes.81100

[Ah Pook]

Self quarantining is taking it's toll.

Deconstructed burger with shoestring fries.

Burger seasoned with Chey Dust, onions, panco bread crumbs and pepper. On the smoker with Grill Grates til done. Grilled onions and deep fried onions. Shoe string potatoes fried in a cast iron dutch oven. Pickles!!

http://pic20.picturetrail.com/VOL1320/13792778/24856583/414416762.jpg

[Ah Pook]

Self quarantining is taking it's toll.

Deconstructed burger with shoestring fries.

Burger seasoned with Chey Dust, onions, panco bread crumbs and pepper. On the smoker with Grill Grates til done. Grilled onions and deep fried onions. Shoe string potatoes fried in a cast iron dutch oven. Pickles!!

http://pic20.picturetrail.com/VOL1320/13792778/24856583/414416762.jpg

[CS1983]

Using the Nongshim Hot and Spicy noodle bowl:
https://ipcdn.freshop.com/resize?url=https://images.freshop.com/00031146250103/57cee97ccd5fe11eac30f11a8862893e_large.png&width=512&type=webp&quality=40

Open package as normal.

Put in powder

Fill water to fill line

Crack (1) egg into bowl

Microwave 3 minutes

Remove from microwave and crumble desired amount of cheese (or spread shredded)

Add pre-cooked bacon (or another pre-cooked meat) as desired

Stir

Enjoy.

[theGinsue]

Ginsue's Chili

91817

This is the recipe Ginsue created and uses to make his beloved chili for himself and his family.

WARNING: This recipe makes approximately 2 1/2 GALLONS (10 quarts) of chili. Ensure you have adequately sized pots to prepare this in, or you will need to reduce the portions of ingredients.

INGREDIENTS
1 - 6lb (#10) Can Tomato Sauce
1 - 6lb (#10) Can Pinto or Kidney Beans (Rinsed well and drained)
3 to 5lbs Ground Meat
1 large Onion (Chopped)
3 Cups Water (add or subtract to achieve desired consistency)
3 Finely Chopped Garlic Cloves
1/2 Tbsp Crushed Red Pepper Flakes
1 Tbsp Chili Powder
1/2 Tbsp Cayenne Pepper
2 Tbsp Onion Powder
1 Tbsp Garlic Powder
2 Tbsp Ground Cumin
1/2 Tbsp Paprika

DIRECTIONS
Brown the ground meat. Drain off any fat. Pour cooked meat into large stainless-steel stock pot (aluminum can be reactive to the acids in the tomatoes and alter the flavor). Mix dried spices & seasonings and add to stock pot. Add remaining ingredients (saving the water to the last) and stir well.

Place stock pot inside another stock pot - making a double boiler (be sure to add water to the outer stock pot about ? of the way to the top.

Cook chili for 4+ hours over medium high heat, stirring regularly. Continue to add water to the outer stock pot to keep the double boiler 3/4 filled.

Serve with cornbread and topped with shredded cheese, more chopped onions and sour cream if desired.

Note: For mild, or "Gringo" chili, eliminate the Pepper Flakes and Cayenne Pepper, cut the Chili Powder in 1/2 and use a couple of packages of store-bought "Mild" Chili Seasoning. It's not as good, but it seems to appeal to the sensitive palettes of most Yankee chili eaters.