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Post by Son Of Beach on Mar 10, 2024 16:21:26 GMT -5
Race Day Smokin’ Chili
Definitely not my recipe, but I've made this a half dozen times and won 2 or 3 chili cook-offs with it. Literally just stick to the recipe and you can't fail. I've swapped some ingredients to play around, like using yellow pepper and hamburger, but the smoked meat and good quality chili powder push it to the next level, so don't skip those. I think I used smoked brisket before.
It's good the first night, but twice as good the next day for what it's worth...
Ingredients
6 slices bacon
2 tablespoons vegetable oil
1 large onion, chopped
1 large green pepper seeded and chopped
4 cloves garlic crushed
1 -28 ounce can diced tomatoes
2 chipotles in adobo sauce, chopped
2 cups low salt beef broth
2 cups water
1 -12 ounce can beef consommé
1/3 cup chili powder
2 tablespoons ground cumin
1 tablespoon brown sugar
1 tsp black pepper
4 cups grilled or smoked beef, cut into medium dice
1 -15 ounce can of dark kidney beans, drained
1 -15 ounce can pinto beans, drained
Instructions
Preheat a Dutch oven at 350°F/177°C over direct heat. Add the bacon and cook until crispy. Remove the bacon and set aside. Add the oil if needed. Add the onion and green pepper and cook until soft. Add the garlic and cook a few more minutes. Add the tomatoes, chipotles, broth, water, consommé, chili powder, cumin, brown sugar and pepper. Mix well and bring to a simmer. Add the beef and return to a simmer. Cook for one hour adjusting the Egg to maintain a simmer Add the beans and more water only if needed. Chop the bacon and add it back to the pot. Cook another 30 minutes. Check for salt and add if needed.
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Post by RickB on Mar 11, 2024 18:35:16 GMT -5
Son Of Beach Chad, when we make the shrimp and corn chowder there never seems to be enough and it all disapears. I always put a liberal amount of Texas Pete hot sauce in my bowl to spike it up. Damn, that chili looks good 
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Post by Son Of Beach on Mar 11, 2024 20:34:36 GMT -5
Son Of Beach Chad, when we make the shrimp and corn chowder there never seems to be enough and it all disapears. I always put a liberal amount of Texas Pete hot sauce in my bowl to spike it up. Damn, that chili looks good  I'm tagging it for a rainy day |
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Post by rockjunquie on Mar 15, 2024 10:54:44 GMT -5
My dad worked for the biggest employer in Va Bch (at the time), Mom always won the yearly chili cook off. Her secret was lots of clove with a hint of cinnamon. Strange, but it made for the best dang chili. She never wrote it down. My sister knows how to make it, but I never have.
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wargrafix
Cave Dweller 
Member since June 2023
Posts: 1,085
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Post by wargrafix on Apr 14, 2024 11:07:32 GMT -5
Anyone have a good sautéed portobello mushroom recipe?
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Post by rockjunquie on Apr 14, 2024 14:17:30 GMT -5
MMMMMMM Moussaka for dinner. I must have been good because DH is slaving away in the kitchen. This is a traditional Greek recipe and very good. Kinda like Greek lasagna with eggplant, but you can find recipes with potatoes. It's a little time consuming, but oh so good. Greek food is probably my favorite.
image from online  Moussaka
Ingredients
2 1 pounds eggplants, peeled and cut into 1/2-inch slices
¼ cup cooking oil
2 pounds ground lamb or ground beef
1 cup chopped onion
1 clove garlic, minced
1 8 ounce can tomato sauce
¾ cup dry red wine
2 tablespoons snipped parsley
¾ teaspoon salt
¼ teaspoon dried oregano, crushed
¼ teaspoon ground cinnamon
1 beaten egg
¼ cup butter or margarine
¼ cup all-purpose flour
½ teaspoon salt
Dash pepper
2 cups milk
3 eggs
½ cup grated Parmesan cheese
Ground cinnamon
Snipped parsley (optional)
Step 1
Brush both sides of eggplant slices with the oil. In a large skillet brown eggplant slices over medium heat about 2 minutes per side. Drain; set aside.
Step 2
In the same skillet cook ground lamb or beef, half at a time, until meat is browned, cooking the onion and garlic with the second batch of meat. Drain off excess fat. Stir in the tomato sauce, wine, the 2 tablespoons parsley, the 3/4 teaspoon salt, oregano, and the 1/4 teaspoon cinnamon. Heat to boiling; reduce heat. Simmer, uncovered, for 10 minutes, or until most of the liquid is absorbed. Cool mixture slightly. Stir 1/2 cup of the meat mixture into the 1 beaten egg. Stir egg mixture into meat mixture in skillet.
Step 3
Meanwhile, in a medium saucepan melt the butter or margarine. Stir in the flour, the 1/2 teaspoon salt, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. In a medium bowl beat the 3 eggs. Gradually stir the thickened milk mixture into the eggs.
Step 4
In a 3-quart rectangular baking dish arrange half of the eggplant slices. Spread the meat mixture over the eggplant slices; top with remaining eggplant slices. Pour the hot egg mixture over all. Top with Parmesan cheese and sprinkle lightly with additional cinnamon.
Bake, uncovered, in a 325 degree F oven for 35 to 40 minutes or until edges are bubbly. Let stand 10 minutes before serving. Cut into squares to serve. Sprinkle with additional parsley, if desired. Makes 8 to 10 servings.
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Post by jasoninsd on Apr 14, 2024 18:47:15 GMT -5
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Post by Pat on Apr 14, 2024 19:04:46 GMT -5
I have recently discovered beet salad. It’s pretty and delicious!
Haven’t made it yet. Many recipes online.
Basically sliced or cubed cooked beets, goat or feta cheese, and balsamic vinaigrette.
Had it from grocery store deli section, and Urban Plates restaurant. Both good.
Ingredients going on my shopping list.
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Post by jasoninsd on Apr 14, 2024 19:23:38 GMT -5
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realrockhound
Cave Dweller
Chucking leaverite at tweekers
Member since June 2020
Posts: 4,483
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Post by realrockhound on May 2, 2024 0:19:18 GMT -5
2 lbs friskis cat food
1 small onion, chopped (optional)
3 -4 garlic cloves, minced
1 (28 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
3 teaspoons basil
2 teaspoons dried parsley flakes
1 1⁄2 teaspoons brown sugar
1 teaspoon salt
1⁄4-1⁄2 teaspoon crushed red pepper flakes
1⁄4 teaspoon fresh coarse ground black pepper
1⁄4 cup red wine (a good Cabernet!)
1 lb thin spaghetti
parmesan cheese
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rockbrain
Cave Dweller
Member since January 2022
Posts: 3,167
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Post by rockbrain on May 2, 2024 17:03:15 GMT -5
2 lbs friskis cat food 1 small onion, chopped (optional) 3 -4 garlic cloves, minced 1 (28 ounce) can diced tomatoes 2 (6 ounce) cans tomato paste 2 (15 ounce) cans tomato sauce 2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less) 3 teaspoons basil 2 teaspoons dried parsley flakes 1 1⁄2 teaspoons brown sugar 1 teaspoon salt 1⁄4-1⁄2 teaspoon crushed red pepper flakes 1⁄4 teaspoon fresh coarse ground black pepper 1⁄4 cup red wine (a good Cabernet!) 1 lb thin spaghetti parmesan cheese I hate it when recipes are too vague, shred, pate, fillets, extra gravy or tasty treasures? |
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realrockhound
Cave Dweller
Chucking leaverite at tweekers
Member since June 2020
Posts: 4,483
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Post by realrockhound on May 2, 2024 19:49:32 GMT -5
2 lbs friskis cat food 1 small onion, chopped (optional) 3 -4 garlic cloves, minced 1 (28 ounce) can diced tomatoes 2 (6 ounce) cans tomato paste 2 (15 ounce) cans tomato sauce 2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less) 3 teaspoons basil 2 teaspoons dried parsley flakes 1 1⁄2 teaspoons brown sugar 1 teaspoon salt 1⁄4-1⁄2 teaspoon crushed red pepper flakes 1⁄4 teaspoon fresh coarse ground black pepper 1⁄4 cup red wine (a good Cabernet!) 1 lb thin spaghetti parmesan cheese I hate it when recipes are too vague, shred, pate, fillets, extra gravy or tasty treasures? My bad. Basically you put all that in a blender, and turn it into a paste. Then you put it in a cake pan and cook at 450 degrees for 1 hour. Periodically pouring some water on it to keep the moisture in. Then when it comes out let it cool, and you have spaghetti meatloaf. |
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kennetllester
off to a rocking start
Member since August 2024
Posts: 5
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Post by kennetllester on Aug 14, 2024 13:55:10 GMT -5
One of my favorite recipes is a classic pasta carbonara. It’s quick and delicious—just cook pasta, sauté pancetta, mix eggs and Parmesan, then toss everything together with some black pepper. The creamy sauce forms as you mix, making it a perfect, comforting dish in under 30 minutes.
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Post by Son Of Beach on Oct 29, 2024 21:27:06 GMT -5
Shrimp And Corn Chowder Ingredients: 3 ears fresh shucked yellow corn 2 Tbsp. butter 1 strip hardwood smoked bacon (cut into small pieces) 1 diced small sweet onion 1 tsp. minced garlic 1 cup low sodium chicken broth 1/2 pint half and half 6 medium baby red or white potatoes, peeled quartered 1 tsp. kosher sea salt 1/4 tsp. black pepper 1 lb. peeled and deveined raw shrimp Directions: Cut kernels from the cobs and place into a bowl. Using a tablespoon, scrape the pulp and liquid from the cobs into the bowl and save it all for later. Put the pieces of bacon into a large saucepan over medium high heat and lightly brown. Put the butter into the saucepan, and as it melts, add the onion. Cook, stirring occasionally, until the onion is translucent. Stir in the chicken broth, quartered potatoes, salt, pepper and minced garlic. Bring it to a boil, then reduce the heat to medium low. When the potatoes are tender, add the corn and continue to cook for 5 more minutes. Ladel 1 full cup of the hot chowder into a blender and process until it is smooth. Pour it back into the remaining chowder along with the half and half. Bring back up to a simmer using medium heat then add the shrimp and cook until they turn opaque and are cooked thoroughly. Turn off heat and serve. Makes 4 bowls Yo Rick, would this work with Oysters? I got about 10oz to burn up before the end of the week. Kind of a new ingredient for me....
I'm thinking a chowder, but maybe I'm missing something better.
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Post by RickB on Oct 29, 2024 22:07:23 GMT -5
Yo Rick, would this work with Oysters? I got about 10oz to burn up before the end of the week. Kind of a new ingredient for me.... I'm thinking a chowder, but maybe I'm missing something better.
I don't think it would work out Chad. If I were you I would make an oyster stew. I make my oyster stews like this: Melt a pat of butter then add a little finely diced onion and celery (about a couple tablespoons of each) and cook for a couple minutes. Add a cup of water to cover up the onion and celery and bring it to a light boil with these spices: 1/4 teaspoon of black pepper 1/4 teaspoon of parsley flakes just a small dash of garlic powder Old Bay Seafood Seasoning (about 1/2 teaspoon) Don't overcook the celery and onion as you want it to have some crispness when you eat the stew. Add the oysters/juice and continue to cook until the edges curl up and the oysters start getting firm Do not overcook them Add one can of evaporated milk and cook for about two more minutes. Turn off the heat and serve Oysters are salty so now you can taste to see if you need to add some to your bowl Texas Pete Hot Sauce to each bowl to taste |
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Post by Son Of Beach on Oct 29, 2024 22:52:42 GMT -5
Yo Rick, would this work with Oysters? I got about 10oz to burn up before the end of the week. Kind of a new ingredient for me.... I'm thinking a chowder, but maybe I'm missing something better.
I don't think it would work out Chad. If I were you I would make an oyster stew. I make my oyster stews like this: Sweet, I'll give it a shot |
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Post by rockjunquie on Oct 30, 2024 1:18:01 GMT -5
Yo Rick, would this work with Oysters? I got about 10oz to burn up before the end of the week. Kind of a new ingredient for me.... I'm thinking a chowder, but maybe I'm missing something better.
I don't think it would work out Chad. If I were you I would make an oyster stew. I make my oyster stews like this: Melt a pat of butter then add a little finely diced onion and celery (about a couple tablespoons of each) and cook for a couple minutes. Add a cup of water to cover up the onion and celery and bring it to a light boil with these spices: 1/4 teaspoon of black pepper 1/4 teaspoon of parsley flakes just a small dash of garlic powder Old Bay Seafood Seasoning (about 1/2 teaspoon) Don't overcook the celery and onion as you want it to have some crispness when you eat the stew. Add the oysters/juice and continue to cook until the edges curl up and the oysters start getting firm Do not overcook them Add one can of evaporated milk and cook for about two more minutes. Turn off the heat and serve Oysters are salty so now you can taste to see if you need to add some to your bowl Texas Pete Hot Sauce to each bowl to taste Few things finer than oyster stew.
I had lobster stew recently. Made basically the same way with lots of lobster chunks. Very yummy.
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Post by RickB on Oct 30, 2024 5:40:53 GMT -5
Here's my recipe for Oysters Rockefeller. I am able to gather my own oysters along the SC Coast in the fall and spring of the year. Oysters Rockefeller (Rick B) 2 dozen oysters - fresh or frozen in shell 4 strips crisp crumbled bacon Onion chives or finely minced sweet onion 1 small box frozen spinach (thaw, drain and squeeze out liquid) White cheddar cheese or cheese of choice Lemon juice Butter Salt Garlic powder Panko bread crumbs Texas Pete hot sauce Place a dozen oysters at a time on a microwavable plate and cook for 1 1/2 to 2 min. (2 min. works for me on frozen oysters in the shell). Open the oysters, discard the empty half and pour the liquid out of the oyster shell. After two dozen are finished, place them in a shallow baking pan lined in aluminum foil. Add a liberal amount of spinach to each oyster then top with salt and garlic powder, crumbled bacon, a small dab of butter, a few drops of lemon juice, a drop or two of hot sauce, onion, cheese and finally bread crumbs. Place in preheated oven at 375 degrees. When cheese melts and edges of oysters begin to bubble, they are done. Note: Oysters can be frozen in the shell for up to six months so they can be used well after the season has ended. They are also easier to open when microwaved.  you could also make Oysters Rockefeller. If you don't have any shells you could use anything small to put them in that will work in an oven. If your shucked oysters are small, you can add several oysters to the shell when you make this. I put these oysters into clam shells.  |
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Post by Son Of Beach on Nov 1, 2024 20:27:42 GMT -5
RickB I'm Frankensteining the  out of your two recipes, seeing how the gal pal made a stew the night after you posted yours... We'll see lol
Fried up the onions, celery, spinach, bacon, oysters, and some shrooms with a liberal dousing of Old Bay Topped with some melted swiss and panko and served with a slice of toast. She gave the chef's kiss, so must have been  I think I would add some kind of creamy cheese next time. Thanks for the tips
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Post by Son Of Beach on Nov 14, 2024 23:13:45 GMT -5
WINGSTOP LOUISIANA RUB RECIPE
Made this tonight on a whim, one of my favorite wing flavors I've had. It may seem like seasoning overkill, but it works.
Didn't use Creole Seasoning and substituted garlic salt for garlic powder, though a lesser amount and cane sugar for brown. Just a hint of spice and sweetness.
Just cook, it's fun.
Ingredients:
For the Chicken Wings: Chicken wings- 2 lbs (1 kg) Salt-1 teaspoon Onion powder-1 teaspoon Garlic powder-1 teaspoon Red chili powder-1 teaspoon Cracked black pepper-1/2 teaspoon Creole seasoning- 1 teaspoon Oil or butter(melted)-1/4 cup
For Louisiana rub: Smoked Paprika-1 teaspoon Dried oregano-1/2 teaspoon Cayenne pepper-1/2 teaspoon Cumin powder-1/2 teaspoon Brown sugar-1 1/2 teaspoon Onion powder-1 teaspoon Garlic powder-1 teaspoon Black pepper-1/2 teaspoon Salt-1/2 teaspoon or to taste Lemon juice- 2-3 tablespoons, optional Instructions:
-Preheat oven to 450ºF |230ºC. Line a large baking tray with parchment paper or aluminium foil. Place a baking rack on the tray. Keep aside. (I used drumettes which are slightly smaller and did 425 for 30/10)
-In a large bowl add chicken wings, salt, onion powder, garlic powder, red chili, black pepper, creole seasoning and oil. Mix together to coat evenly.
-Place the seasoned chicken wings on the baking rack, leaving space between the wings. (No baking rack is fine, any glass pan will work, just make sure you space the wings)
-Bake for 35 minutes in the preheated oven to 450ºF |230ºC. Remove from the oven; flip them over and bake further for 10 minutes or until crispy. Transfer to a serving dish.
-In a medium bowl combine all the ingredients for the rub: smoked paprika, dried oregano, cayenne pepper, cumin powder, brown sugar,onion powder, garlic powder, black pepper and salt.
-Add the dry rub to the baked wings and mix to evenly coat the wings.
-Serve immediately and enjoy! |
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out of your two recipes, seeing how the gal pal made a stew the night after you posted yours...
I think I would add some kind of creamy cheese next time.
