Revision as of 10:43, 8 February 2018

Stuff I Done Cooked

Socially Acquired Recipes

Cajun Fare

• Doug Lee BBQ Shrimp

Internet Recipes

Pressure Cooker

• Ribs: https://www.pressurecookrecipes.com/easy-bbq-instant-pot-ribs/
  • 1 Cup of water, put in a trivet, heavy salt and pepper the ribs, 25 minutes pressure cook, natural release, baste with sauce, 15 minutes at 450 in the oven.

Slow Cooker

• Alton Brown's Green Olive Pot Roast
  • This was prepared for a TNF at ML256. The gravy was made following the directions from the recipe, but after emulsifying Gregabyte brought the gravy to temperature and added flour to thicken. The sauce was sweeter than the pot roast. If I did the gravy again I might omit the raisins from it to reduce sweetness. We had fritos chips on hand to add some saltiness to the dish, which added a good salty flavor crunchy texture to an otherwise soft dish.
  • Also I used pimento stuffed jarred olives in this dish. Next time I might hit up a fresh market or something and see if I could get regular pitted, larger olives. They usually have a firmer mouthfeel, but the slow cooking process might undo that anyway, dunno.

Deep Fried

• Nashville Style Hot Turkey
  • Used an 11 pound turkey in a Butterball XL Electric Turkey Fryer. After 45 minutes Fryer reached 350, never did reach 375. I would give the oil a full hour of heating the oil next time.
  • Oil is too hot to drain the same night of cooking, be prepared to clean that the next day.
  • I put the turkey on some paper towels so I could scoop out a cup of the oil for the spice mixture. Next time I'll have a pan to set the basket on.
  • Heavy non-fabric gloves are a must for this operation. An entire roll of paper towels was incredibly handy.
  • Should have had an extra thermometer for the oil to confirm the thermometer on the fryer. It worked out, but it would reduce risk.
  • I used one normal sized coffee mug to dip out the oil for the spice mixture. I used about a mug and a half. I should have stuck with one mug to make the spice mixture extra thick when basting on.
    • Reserve some of the oil for the turkey after it's been carved. The spice on the outside of the turkey isn't enough to make it spicey, it needs the mixture all over.
  • One box of stove top stuffing is a paltry amount. Two got us scraping by, Three would have been ideal.
  • Next Time I might brine the turkey, or inject it. Maybe get the salt and pepper mixture under the skin.

Cheese

• Mozzarella
  • Used this recipe: https://www.youtube.com/watch?v=vWh2LS9WJIk&feature=youtu.be
    • Deviated by using half a tablet of Junket brand rennet tablets, and cheesecloth.

Dips

• Buffalo Chicken Dip

Stuff I Want Cook

Socially Aquired Recipes

Halley's Japanese Golden Curry

How to prepare Golden Curry sauce with ground beef and vegetables

1. First thing, start some rice. A normal box (4 rectangles of sauce) matches well with about 3 cups of white sticky rice. It is also good with brown rice, or even spaghetti.
2. Find a large pot or saute pan. You want at at least 12" diameter and 3"+ walls (a stock pot is not a bad idea). This makes a lot of food.
3. Add a tablespoon of canola oil, sesame oil, or butter to grease the pan.
4. Add 1 to 1.5 pounds of 85% lean ground beef. There's no reason not to make the sauce with chicken or something, but this method is for ground beef.
5. Cook the ground beef on medium-high heat until it begins to brown. You want to do the next step when the beef is about half 'browned.' This is maybe 4 minutes.
6. Add a can of diced tomatoes (not drained), and if you like, a sliced white onion.
7. Mix all that up and continue to brown on medium-high. About 2 minutes.
8. As the beef and tomato mix starts to look 'cooked', now is a good time to add fresh vegetables. There are many options. Aim for about 4 cups of raw veggies. Try: broccoli, cauliflower, carrots, diced bell peppers, squash, zucchini, mushrooms, snow peas in any combination.
9. Turn the heat down to medium-low and stir the beef, tomato, and veggies until the veggies have some of the oil and beef on them. Add a half cup of water to steam the veggies. Cover the pan.
10. The veggies will need about 8 minutes to soften.
11. Once the veggie start to soften, add the curry paste bars. I usually break it up a little, but it's not necessary. It's gonna melt. Add 1 more cup of water.
12. Cover and keep cooking on medium low. Stir every minute or so until the curry paste has started to melt into the water. If it's too thick or the heat too high, the curry might start to brown and burn on the bottom of the pan. Watch for that. Add more water if needed.
13. You're aiming for all of the beef and veggies to be simmering in a thick curry soup. Once that happens, add 1 more cup of water and let it cook for about 5 minutes. The veggies should have absorbed some water and curry sauce.
14. This is your last chance for additions. Here you might add 'damp' veggies that would otherwise disintegrate from being cooked so long. Try green peas, bamboo shoots, mung bean sprouts, water chestnuts, baby corn, green onions. Just mix 'em on in.
15. The only tricky thing now is to not just shut off the heat. Make a half-hearted attempt to temper down to the lowest temperature gradually, allowing the sauce to thicken gracefully. Then turn the heat off entirely and let it cool a bit.

Serve the curry over rice, or with scoops of rice. Good garnishes include peanuts, cashews, chopped green onions or radish. A spoon of soy sauce sometimes amps up the flavor nicely. Sriracha mixes well to add additional heat.

Katie Blakenhorn's Eggnog Cookies

• Katie Blakenhorn's Eggnog Cookies
  • 1 cup butter 1/2 tsp nutmeg
  • 2 cups sugar 1 tsp baking soda
  • 1 cup eggnog 5 1/2 cups flour
  • Cream butter and sugar till light and fluffy. Add eggnog, nutmeg, and baking soda, mix well. Add flour till dough is stiff.
  • Chill (for at least 2 hrs.) and roll out 1/8 inch to 1/4 inch thick.
  • (oven 375) Place on ungreased cookiesheet and brush with egg wash. Decorate with colored sprinkles, little round red hots, and dregees (those little edible silver and gold balls). Bake for 8 -10 minutes.

Daniel Valdez's Green Chile Chicken Enchilada

• Daniel Valdez's Green Chile Chicken Enchilada
• Ingrediants
  • Flour
  • chopped garlic
  • olive oil
  • oregano
  • salt
  • cream of chicken soup
  • (optional) milk
  • shredded chicken
  • Hatch green chiles
  • (optional) black olives
  • corn tortillas
  • (optional) non-stick spray
  • Shredded cheese
• Tools
  • Skillet
  • Casserole dish
  • Tin Foil
  • Oven
• Steps
  1. In a large pot big enough to contain the entire mixture, brown two tablespoons of flour and 1 tablespoon chopped garlic (alternately add 1 half finely chopped onion) 1-2 tablespoons olive oil. Brown until it's golden.
  2. stirring constantly to prevent burning, stir in 1/2 tablespoon oregano and 1tsp salt (sometimes two if the chicken is bland).
  3. Add a family size can or two small cans of cream of chicken soup, 1/2 cup milk (optional it depends on how liquidy you want it, I don't do this step anymore) stir in and let it heat up,
  4. take two lbs of grilled or preferably shredded chicken and mix in
     • you can use anything from the pre-packaged pre-cooked chicken that's in the deli section or pick a rotisserie chicken for the freshest results.
  5. Stir in 2 - 3 cups of hatch green chiles
     • walmart carries this now, it's the magic ingredient,ensure it's HATCH new mexico origin, there's a generic version and a better version at a few walmarts 505 brand
  6. I add one small container of chopped black olives for color and texture, it adds a bit of flavor too.
  7. Heat all that up on medium heat stirring occasionally while you take a casserole dish and line it with corn tortillas, it helps to spray your glass dishes with non-stick.
  8. Then coat the layer of tortillas with about 1/2" sauce, add shredded cheese (I like the spanish mix but use whatever) evenly, usually like 2/3 cups.
  9. Then layer more tortillas, more sauce and cheese, tortillas etc. I usually make mine 3 layers thick.
  10. Finally cover the last layer of cheese with tortillas and sprinkle shredded cheese on top of the last layer, cover with foil and put in an oven 350 for 30 mins,
      • it's already cooked at this point so the time can be as little as 10 mins if you are in a hurry.
  11. Lastly take the foil off and broil on low to brown the cheese, don't walk away, it browns fast.