The Recipe Thread!

[LaurenWhite]

All the recipes are awesome and looks delicious.

[zapster]

Halloween Spider Web Sugar Cookies...



Flavor report after supper.

These things took 7 hrs .


...zap!

[08JKdrvr]

Thread update.

Did this for Christmas dinner a couple of years ago and gonna do it again this Sunday.

Oven roasted prime rib.
Bring the rib roast to room temp. (This one took a few hours). Pre-heat the oven to 500 degrees. Make a mix of butter (room temp), cracked black pepper and Herbs de Provence to rub over the entire roast. The more the better. Put kosher salt over the entire surface of the roast after the butter mix. Be very generous with the salt because most of it will run off during cooking. Calculate your cooking time at 5 minutes per pound of roast. Mine was 7 pounds, so 35 min. Now here's the trick. Cook the roast for the calculated time at 500 degrees and once the time is up, turn the oven off and walk away from it for 2 hours. Lock the oven door (if you can) and walk away. DO NOT OPEN THE OVEN AT ALL DURING THE 2 HOUR PERIOD! After the 2 hours is up, pull the roast out, slice and enjoy. The ribs pretty much fell right off (save the bones). Serve with Au Jus or horseradish sauce.

[Hobbytime]

just giving this thread a bump for any new recipes out there...

[pgk]

Here's my Thanksgiving Turkey recipe, been doing this way for years.


Turkey Brine Recipe by Kool

2 Gallons water or more if needed depends on your brining vessel and bird size sub half water for Chicken Broth
1 1/2 cups kosher salt. If large pot is used I ended up using 4 gallons brining whole bird and breast.
1 1/2 cups brown sugar
1 tablespoon onion powder
2 tablespoons honey
4 bay leaves
2-3 sprigs of rosemary
2 tablespoons peppercorns "Tellicherry if you have it"
1 orange peel from two oranges
1 head of garlic broken up and minced "loveliness"
1 tsp cayenne: 1/2C paprika: and 1/8tsp ghost pepper: for a little color and heat. "Oh Yah Baby" (;

Bring to a boil turn burner off and cover and cool mixture, brine your bird for 24 hours at 38 degrees, I use a cooler filled with ice and covered with a blanket. Next day drain and wash off bird pat dry. Get your cleaned out cooker fired up and cook 250 for 45 min then hot at 325, depending on how big the bird is it should take 2 1/2 to 3 1/2 hours. When done pull, foil and let the bird rest "30 min. if you can wait that long", pat yourself on the back for making one of the best damned Thanksgiving Turkeys known to Mankind! (: Oh, almost forgot it is mandatory to have a few beers while cooking this bird or I can guarantee you it won't turn out worth a darn.. Don't worry, you can thank me later..
PS The latest temp for turkey "at least on the food network" is 165 in the thigh.? I have always done 180 in the thigh. I think if you pull when the breast is 160 you should be at 180ish in the thigh anyways... Once pulled and lightly covered with foil the internal temp will rise.

This recipe by Bobby Flay looked pretty darned good to when he made it:
http://www.foodnetwork.com/recipes/b...ipe/index.html

Notes:
Cooked 13lb Turkey at 250 for 45min, finished at 325 for 2:15 min. total cook time 3 hours. Next time double brine recipe, used 4 gallons of H2O doing the whole bird and one breast, probably wouldn't need as much if a brine bag was used.
YUM
Marinade: Fustini Garlic oil, Greek Salad dressing, 4 clove minced garlic, juice from one fresh orange, paprika, lawry's poultry rub, rosemary. pinch ea: Jalapena powder, Habanero powder, I brush mixture this over the turkey once the heat is turned up to 325 until it's done.

Stuffing: Carrots, Celery, Garlic cloves minced, oregano, onions, fustini's garlic oil, greek dressing lawry's poultry rub, put in ziplock bag and refrig I make this the night before.
YUM
I have a killer chicken wing recipe that I'll have to dig out, to be continued.

[Hobbytime]

sounds great..about 10 years ago I started cooking my turkeys breast side down and let all the great juices from the dark meat flavor and moisten the white meat...

[pgk]

I cooked one upside down by mistake once and it turned out great, my wife still reminded me that I had cooked the bird upside down. lol

[pgk]

Unfortunately I can't take credit for this recipe, it was developed by my friend Paul Kirk and it rocks..

Kicked-Up Horseradish Grilled Chicken Wings

2- tablespoons Garlic salt "Lawry's brand"
1/4 Cup (1/2 Stick unsalted butter)
1/4 Cup prepared Horseradish
1/4 Cup homemade ketchup " I use my favorite bbq sauce instead of kethup"
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1- tablespoon fresh lemon juice
1 tablespoon hot sauce " Louisiana or franks"
2 teaspoons fresh cracked pepper " I use Telecherry"
4 lbs or about 20 chicken drumettes wings " much easier to cook than regular wings"

To make the sauce combine ingredients in a non reactive pan and bring to a boil while stirring , once it boils for a few min. set aside, " don't inhale while it's boiling the vinegar and horseradish will open your nasal passages instantly" ask me how I know this.
Lightly sprinkle garlic salt on the wings
I cook the wings low and slow on my bbq pit until they temp out around 170, while they are cooking I
prepare a medium -hot fire I use charcoal on a separate grill. Move the wings to the hot grill and sauce both sides and turn the wings on both side after saucing to caramelize the sauce be somewhat careful once you sauce them the sugar in the bbq sauce will burn fairly quick, it's ok to have somewhat of a burn on them it seems to help with the flavor. I sauce one my time and take wings off. Once the wings are placed on the charcoal grill they are only on there long enough to sauce and lightly blacken which happens very quickly. This is one of the best wing recipes I have done. Kind of a pain but well worth your time and effort. My buddy that I used to compete with on our BBQ team has a enormous bbq pit, 8ft 44" tube 3/8th with a internal rotisserie that runs on ac or dc 2 holding ovens 3' x 5' grill commercial pellet cooker, three bay sink water heater, blah blah blah. Anyways he brought it up to our home from Detroit for our daughters open house. We cooked 4 pork butts, 2 briskets, 600 of these wings, and 200 shish kabobs. Plus a boat load of sides, it was a party!! We only ended up with a few sides left, must of fed half the town..
Enjoy

[kjemison1966]

"Eggburts"

I have no idea why either.

...zap!

Hey Mr Zaptster.. .. They are called Fritata's
Kell

[ls1ta]

I cooked one upside down by mistake once and it turned out great, my wife still reminded me that I had cooked the bird upside down. lol

That's what happened to me, a few years back! I continue to do it--keeps the breast somewhat juicy. I always find that turkey always leans more on the dry side, no matter who cooks it.

Sent from my LGL164VL using Tapatalk

[whtbaron]

Home made Irish Cream...
1/2 bottle Irish whiskey ( I like Jamieson's)
1 pint whipping cream
1 small can Eagle brand condensed milk
1 oz sweetened liquid chocolate (Brown Cow etc.)

Stir slowly... don't whip it …no cooking necessary... refrigerate and make coffee...

[whtbaron]

That's what happened to me, a few years back! I continue to do it--keeps the breast somewhat juicy. I always find that turkey always leans more on the dry side, no matter who cooks it.

Sent from my LGL164VL using Tapatalk

If it's dry, wrap it in tin foil...shiny side in... follow the temp directions and times on the foil.

[cornemuse]

I fixed this 2 nites ago. It is easy & fast. Oh, and, oh so good!

I use 1½-2 Tablespoons of black pepper

Cacio e Pepe

One of the absolute simplest and most delicious pasta recipes ever.

Serves 2

INGREDIENTS
1- 1/4 pound dried spaghetti
2- tablespoons Kosher salt (or regular!)
2- tablespoons olive oil
1-2- teaspoons course ground black pepper
1/2- cup Pecorino romano cheese, finely grated

DIRECTIONS

1. Cook pasta in salted water for 7 minutes
2. Put olive oil in a large saute pan over medium heat and add pepper, cook, stirring often about 3-4 minutes, turn off the heat and add 1/3 cup of the pasta water
3. When the pasta is ready, drain keeping about a cup and a half of the pasta water and add pasta to the pan with pepper
4. Turn the heat back on low and add the cheese
5. Stir the pasta with the cheese well, adding reserved pasta water to make a smooth sauce as thick or thin as you like
6. Plate with a little more cheese and fresh ground pepper

[frieed]

wow, first entry for spam

[ronsii]

Sometimes the original is the best!!!!