The Recipe Thread!

[OUTBACK FORGE]

Here is some snow crab legs I did last night for my B-Day dinner. Cooked them in a Discada I made.
The recipe is as follows,
2lbs of snow crab legs or dungess crab legs
1 onion chopped
6 cloves garlic minced
3 table spoons of Black Bean Garlic sauce or paste
2 table spoons of Chipolte chili's in Adobe sauce

Heat Discada with oil till hot, add onion and garlic simmer till brown
Add bean sauce and bean sauce simmer a while longer
Then add crab legs and toss constantly about 8 to 10 minutes

Enjoy.

Here is a couple pic's

[zapster]

Easter Dinner!

(This takes 48-50 hrs to do)...

Porchetta from Food Network Magazine..
You will need...
5-6 LB. Pork Belly..

For the brine..
40 cloves garlic..lightly smashed..
2 Tablespoons Fennel seeds..
4 Tablespoons Juniper Berries..
3 Tablespoons black peppercorns..
1 Bunch fresh Thyme..
1 1/2 cups sea salt..
1/2 Cup light or dark brown sugar..


Then Fill a large pot with 1/2 gallon water..
Add the Garlic..Fennel..Juniper Berries... Peppercorns and the Thyme..
Bring to a boil and boil for 10 mins..
Off heat add the salt and sugar..
Brine boiling....



Place pork belly skin side down in big roasting pan and cover with brine..
Let stand covered in 'Fridge for 24 Hrs.



Now make the rub.
1 Tablespoon Juniper berries..
2 Tablespoons fennel seeds..
1 Tablespoon black peppercorns..
1/4 Teaspoon Nutmeg..
2 Tablespoons Fresh chopped fine Thyme..
4 Garlic cloves chopped fine..


Add the berries..pepper and fennel seeds to a pan and roast them for about 10 mins..



Add this after roasting..


Mrs zap is making her world famous Orange glazed muffins..



Next!

...zap!

[zapster]

Alright..
After roasting the rub stuff grind in spice grinder or use a Mortar and Pedstal like I have here..


Done!


After 24 Hrs remove belly from brine and pat dry on both sides..


Spread the rub on the FLESH side only and do not worry about what don't stick to it..


Now place it skin side up and return uncovered to 'Fridge for 24 more hrs to dry it out..



I'll continue with this when we get around to cooking it in about 4 hrs..

...zap!

[Bruce]

Happy Birthday Galen! the crab looks excellent!(so does the wok, did you make it or the handles?)
That's old school Zap, like it, we did eighty pounds at work along w/another hundred pounds of duck breast and 12 hams, they ate everything but the ham?

[cornemuse]

Peanut Butter Hummis

1 can garbanzos drained (save liquid)
1/3 C peanut butter (local store has machine that grinds peanuts to P B while you watch!)
3 Tbsp lemon/lime juice (I use only key limes +- 6 of 'em)
2 Tbsp toasted sesame oil
2-3 cloves garlic (or more!)
-- salt to your taste
1 - 2 Tbsp of the bean juice as needed to get consistancy you like

Place all in food processer, puree till smooth , actually, now is the time to add the bean juice & salt

All ingredients are adjustable to your individual tastes

I have an old 'Oster' 2 speed blender with a small food processer attachment which takes about 20 seconds to process & happens to be the perfect size for this recipe

I dont use skippy or jif PB, too much sugar. Usually, organic has NO additives etc & works better, if your machine will take on whole peanuts you are half way there!

[OUTBACK FORGE]

Hey Bruce Thanx. Yep I made the the Wok or Discada. Also Hand Forged the handles as well out of 5 individual 1/4" rods then forge welded them together.

[Bruce]

Hey Bruce Thanx. Yep I made the the Wok or Discada. Also Hand Forged the handles as well out of 5 individual 1/4" rods then forge welded them together.

It's real nice, like the way the handles scroll!. Peanut butter Hummus! Hummus of any denomination is a real bonus!

[FORTEALLOY]

GREEN CHILE STEW

2 cups green Anaheim chiles, roasted, peeled, stems and seeds removed, chopped fine, or in strips
2 pounds pork stew meat, barbecued rare, cut into 1/2" - 1-1/2" cubes
1 large onion, chopped
1 tsp garlic, chopped
2 large tomatoes, chopped
1/2 tsp fresh ground cumin
4 cups water

Saute onion and garlic, add to chopped meat. All remaining ingredients into crockpot, simmer covered 2-6 hours or until meat is just starting to fall apart. Do not overcook. Serve with cornbread or french loaf. Have sour cream available for guests with sensitive palates.


Brians Variations and Notes........
Note: It usually takes 6-8 Anaheim chiles to make 2 cups. More is better.
***Some like it HOT, add roasted Habanero, Jalapeno, Arbol, Thai, etc
***Use thick, plump chiles. If they are dried out they don't roast well. Grow your own.
***Beef, pork, lamb, or any combination of these
***Season the meat before grilling, Mrs Dash, Alpine Touch, Santa Maria Style, Jockos, Lawrys, etc
***Reduce the water by 1/2 and add a 16oz can of Budweiser
***Handful of button mushrooms added approximately 1 hour before done cooking
***Handful of small seed potatoes added approximately 1 hour before done cooking
***Instead of 2 large tomatoes, use cherry tomatoes and roast them with the chiles. Add tomatoes at the very end of cooking.


This recipe is paired with my chile roaster build thread here....
http://weldingweb.com/vbb/showthread.php...71#post4317071

[Willie B]

I'm a huge bowhunter and love venison. I hunt 3 different states and do all my own butchering. But when I hunt in Ohio I have no choice if I kill but to use a local butcher shop due to meat spoiling. One year the guy Andy who owns the butcher shop tells me he has a new blend.. for chop meat. He adds hickory smoked bacon fat to the venison. IT IS OFF THE CHARTS SICK!!!!! I'm a huge fan of bbq's and burgers, so the last couple years I would say this is one of my favorites. I have so many tho! Here's a few pics, one of my favorite burger meats and another of my ugly mug with a beautiful Ohio buck. Figured I would show my face in case I ever run into anybody from the welding web at any events.

Hi Mike, we met at North Attleboro MA. That's an incredible deer! I'm not a great hunter, but venison finds its way to me. I have friends with a large farm at the base of a big mountain. They take maybe 15 deer a year. They take out tenderloins, back straps fresh. Hind quarters each go straight into the freezer. When the season is over they cut all the hind quarters into 1" steaks with a bandsaw. All other goes into sausage. Venison is mixed with pork fat saved from hog butchering. Sausage is spiced with a mix of equal parts cayenne, black coarse ground pepper, ground fennel seed, and kosher salt. we run it through a coarse grinder twice, much of the sinew surrounding each muscle ends up in the grinder where you can throw it away.
The frozen steaks sawed cross grain can be thawed on the counter an hour or so the day before cooking then cut up to get rid of 100% of the fat and sinew. Store in refrig until completely thawed. Fry in butter a mountain of diced onion. In a separate pan with plenty of butter either sausage or the cut up chunks of steak. Whole oat toast completes the meal. Vegetables? I didn't claw my way to the top of the food chain to eat vegetables!

[ls1ta]

Anyone have any good, home made pumpkin pie, or pumpkin pie cheese cake recipes? I wanna try my hand at using an actual pumpkin. Thanks :-)

[Bruce]

I'll snoop around for one, it will be good/great, but fresh adds a lot of work and and a few extra steps.

[ls1ta]

I'll snoop around for one, it will be good/great, but fresh adds a lot of work and and a few extra steps.

That'd be great! I know, but I'm sure it has to taste better, right?! I like to bake, and with the holidays coming up, I need to get a new (impressive) dish under my wings. I'm tired of the boring, old cookies; the old hens around here are big on baking...they're quite judgemental on the younger generations ability to do the same. Thanks!

[Bruce]

Smaller is Better

Choose smaller pumpkins the small and sweet ones, with dark orange colored flesh, they're perfect for pies, soups, muffins, breads and cheese cake.

A medium-sized (4-pound) sugar pumpkin should yield around 1½ cups of mashed pumpkin. This puree can be used in all your recipes calling for canned pumpkin.

I checked out several recipe sites that I use for reference and this one caught my eye, the spices are exactly what i would use.

http://www.simplyrecipes.com/recipes...in_cheesecake/

I hope this helps you out?

[Gar]

Ientaculum Ala Quick:

In a medium size bowel add the following ingredients:
1 cup granola
21 blue berries
Mix, add milk and enjoy!

Gar

[zapster]

Anyone have any good, home made pumpkin pie, or pumpkin pie cheese cake recipes? I wanna try my hand at using an actual pumpkin. Thanks :-)

I will have Mrs. zap set you up soon.....

I never liked punkin pie until this happened...



...zap!

[ls1ta]

Smaller is Better

Choose smaller pumpkins the small and sweet ones, with dark orange colored flesh, they're perfect for pies, soups, muffins, breads and cheese cake.

A medium-sized (4-pound) sugar pumpkin should yield around 1½ cups of mashed pumpkin. This puree can be used in all your recipes calling for canned pumpkin.

I checked out several recipe sites that I use for reference and this one caught my eye, the spices are exactly what i would use.

http://www.simplyrecipes.com/recipes...in_cheesecake/

I hope this helps you out?

I never knew that size and color was in relation to how the pumpkin would taste, interesting!

I do love the idea of all those spices together--cant wait to smell the kitchen while making it! The caramal-pecan glaze looks great too. Thanks!!

[ls1ta]

I will have Mrs. zap set you up soon.....

I never liked punkin pie until this happened...



...zap!

Please do! Can't wait, thanks!

[Bruce]

You know, they always have said that "Size Matters"!

[ls1ta]

You know, they always have said that "Size Matters"!

Ehh... I've pretty much have gotten the same size consistently...

[zapster]

Mrs. zaps Chocolate Bar Thingies...

You will need....

1 Cup butterfinger candy bars..(We get a bag of assorted chocolates and take them out..we don't like them anyway so it's better than throwing them away..)
12 Whole Graham Crackers..
1 Stick UNSALTED butter..
8 Ounces Milk Chocolate Chopped Coarse..
1 Cup Almonds..
1 Cup Semi-Sweet Chocolate Chips..
1 Cup Sweetened Flaked Coconut....
1 Can Sweetened Condensed Milk..
1/2 Teaspoon Vanilla Extract...


Now get ready to make the whole neighborhood jealous..

Coarsely chop the almonds and lightly toast them in a dry frying pan..
Then toast the coconut the same way.

Adjust oven rack to middle position and heat to 350 degrees.

Line a 9X13 baking pan with tin foil and let it go over the sides..
Spray the crap out of it with CANNOLA non stick spray...

Put the Butterfingers in a food processor and turn them into "Sand"...
Add the Graham Crackers and do the same.
Pour mixture into a bowl..

Now melt all the butter in a microwave.
After melted add butter to the mixture in the bowl and mix mix mix!!!!!

Now take the mixture and line the baking pan with it and PRESS IT DOWN into the foil with your fingers....

Bake @ 350 for 10 mins or so until slightly browned..DO NOT BURN IT!!!!!

Remove pan from oven and spread the crust with the MILK CHOCOLATE and let it start to melt about 2 mins...
Using a spatula spread the melted chocolate evenly into a layer..

Now add the Almonds..Chocolate Chips..Coconut IN THIS ORDER and spread them out evenly as you add the layers..

Combine the Condensed Milk and the Vanilla Extract together and pour over the coconut...

Return to oven and bake for 25....30 mins.
Cool on wire rack for 2 Hrs..DO NOT TOUCH!!!!!!!

Remove foil from pan in one piece (That's why you let it hang over the sides) then cut into squares...
Put squares on a plate and cover with plastic wrap..
Put in freezer for 1..2 hrs and then ENJOY!!!!

These are much better frozen...





Have fun!

...zap!

[pig farmer]

Beans and rice
I have never really measured anything just kinda go by "that should be enough"
I was going to make a pot of beans and couldn't find the hocks. So I used some smoked pork joul bacon instead. I like it better than hocks or left over ham.
About .5 to 1 lb pork joul bacon
1 med onion
2-4 cloves garlic minced
cheyenne pepper
black pepper
salt
2 cups brown, black beans or whatever you have.
1 to 1.5 cups brown rice
Do a quick boil on the beans (boil for 10 min and let set for an hour covered) or soak them over nite.

(You can add a little beano if gas is a problem)

Do all your dicing and mincing and add it to 9 or 10 cups of water. Taste the mixture to see what else you want to add.
I use a big slow cooker with a throw away liner. (up near the lid put a couple small holes in the liner to vent or you might come home to a mess on the counter)
I like to cut the joul into .75-.5" squares.

Toss the beans, rice, and joul into the pot with the mixture and let them cook until tender.

You can add the rice a little later if you want.I put it all in at the same time. Looks like cooked oatmeal but good eating!

Eat what you want and freeze the rest in serving size freezer bags.

[lstilts]

This is not a recipe, but, does anyone here use or have you used a NU wave oven? one of my friends has one & swears she won't ever use an oven again.

[Willie B]

I'm a huge bowhunter and love venison. I hunt 3 different states and do all my own butchering. But when I hunt in Ohio I have no choice if I kill but to use a local butcher shop due to meat spoiling. One year the guy Andy who owns the butcher shop tells me he has a new blend.. for chop meat. He adds hickory smoked bacon fat to the venison. IT IS OFF THE CHARTS SICK!!!!! I'm a huge fan of bbq's and burgers, so the last couple years I would say this is one of my favorites. I have so many tho! Here's a few pics, one of my favorite burger meats and another of my ugly mug with a beautiful Ohio buck. Figured I would show my face in case I ever run into anybody from the welding web at any events.

Wow that's an incredible deer! We cut the loins, and most of the hind quarters into 1/4" slices, fry it quick in too much butter, don't over cook. serve it on toast with a mountain of caramelized onions.

The rest gets de boned and de fatted, ground and mixed 4 to one with pork fat saved in the freezer from the pig. I crush fennel seed, and mix equal parts kosher salt, crushed fennel seed, cayenne, and black pepper. I estimate 2 tsp per pound.

The grinding process leaves most of the sinew in the grinder grate. Makes a wonderful breakfast sausage or hamburger.

[lstilts]

I bought a Nu wave oven on a friends recommendation, & I am hooked on it.

[lstilts]

I bought a Nu wave oven on a friends recommendation, & I am hooked on it.