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Cooking: exchange recipes
rzaman
Posts: 2,650 ✭✭✭
Besides cigar and other hobbies I also love cooking. I cook every weekend. I collect receipies and always try something new. Now a days fusion food is so popular and there are many new fusion dishes. I enjoy grilling a lot. I am thinking to order a Tandoori oven so I can make my nun, tandoori chicken and lamb. Wherever I live, I try to learn local cooking. So far I cook Southern food, Thai, Indian, Chinese, some Japanese, some Mexican, Tex-Mex, Turkish, Bolivian and some Central American dishes.
I know all of us have some family receipies. Would you mind to share some receipies? maybe we can all learn from each other. Thanks!
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My family has been making marinades, rubs, and sauces for years too... But if you burn it, that don't matter at all. Smoking or slow cooking is much differen and I do not recommend that on a weber, specifically brisket. Lawry's makes good marinades if you want something easy too, and there are plenty of good dry rubs out there. Pappys is good for tri tip since it is so salty.
For red meats I usually stick to burgers or steak (usually porterhouse or t-bone, sometimes sirloin strip). And other than that it's mostly salmon, chicken, pork or veggies.
I like to think I know what I'm doing around a grill, but every now and then I'll forget to pay attention to the coals and either burn or undercook the mean and my fiance will then remind me why she usually cooks dinner LOL.
And I've been making my own rubs and marinades for the past few years but it sounds nothing like what your family's got going.
So when are you having us all over for a BBQ at your house? ..... kidding
* I have a new address as of 3/24/18 *
Tri Tip is really big on the west coast and rarely found or perfected elsewhere, although in recent years it is catching on. Not sure where exactly the cut started, but the ranchers in Santa Maria lay a solid claim to it. They wet baste everything with white wine garlic butter...and it is fantastic. All cooked over oak
We get local beef from my fiance's parents' butcher shop. - Fresh ground beef, egg, and 3 other ingredients are the staples of my burger recipe - then depending on what type of burger I'm going for (i.e. BBQ bacon, bleu cheese, mexican, etc) I'll add additional ingredients accordingly.
And yes, I'm slowly trying to learn how to perfectly balance S&P. Too much and it's ruined, too little and there's something missing, it's a fine line.
As far as wings go - we usually do those in the oven, I've never tried them on the grill since they're so easy to do in the oven - we usually do a light rub of spices before they go in then when they come out toss them in the sauce (mixture of butter, frank's red hot, vinegar and couple spices).
Really, the only time I do chicken on the grill is when we cut up a whole chicken and grill the pieces. My fiance's parents raise about 200 chickens each year then have them cleaned and butchered so we always get the whole birds from them.
We've tried grilling the whole thing a couple times, once was beer-can chicken and the other was a lemon-herb recipe ... but it takes too long to do the whole bird. We just don't have enough time on weeknights to do it.
And if I'm going to spend a long amount of time grilling, I'd prefer to just make it an all afternoon event and throw on some ribs.
* I have a new address as of 3/24/18 *
But after baking them in the oven about 6 months ago, that's all I've done since and I don't think I'll ever go back to frying them at home. Don't get me wrong, when we've pan fried them they're delicious but the oven just gives them a different texture and taste - they come out light, crispy and flavorful from the light dry rub. Then I'll hit them with the traditional buffalo sauce - delicious.
That's why I want to try them grilled, gonna use about the same recipe as I do for the oven and I want to see if there's a noticeable flavor difference that the grill adds.
* I have a new address as of 3/24/18 *
White wine is like a band aid for sauces that seperate. If a sauce seperates, hit it with white wine and it will come back together. It is necessary for saute and saucier's.
And no gas anywhere near my grill (not even lighter fluid) other than the lighter I use to start the charcoal chimney with. My fiance was trying to get me to buy a new gas grill and I LOL'ed in her face (seriously).....
I got the grill below and always use my kingsford original charcoal briquettes. I want to try lump charcoal sometime too, a local market has it but I've not been by to pick it up yet. I hear that it's a lot better than the briquettes, might try the lump coal along with woodchips next time I do ribs....
* I have a new address as of 3/24/18 *
http://www.tomspeppers.com/
Be very careful with the mesquite...it is HOT! Your arm hair will be gone bro....
Take a couple of pounds of tenderized flank Steak.
Marinate for a few hours with a full bottle of WishBone Italian dressing and half of that bottle of soy sauce.
Grill until done.
Slice cross-ways and serve with rice.
If there's any left, refrigerate it and eat it cold with tortillas and pepper jack cheese the next day.
You ever try it with other meats? I used it on chicken breasts a couple times but didn't think it was as good as the steaks were....
But this is definitely a good way to turn a not-too-great cut of meat into tender deliciousness.
Also, if you want to get away from the grill - cut the flank steaks into strips and pan sear them for fajitas. If anybody's interested in this let me know, I'll find recipe and send it to you.
* I have a new address as of 3/24/18 *
Gorgonzola cream sauce
Ingredients: half a stick butter, 5-6 garlic cloves, qt of heavy cream, two packs of gorgonzola, fresh basil, garlic powder, salt, white pepper, white wine.
Heat up the butter and garlic and let it lightly brown
Add cream and whisk on high until bubbling-be careful not to burn and whisk often
Add the gorgonzola and whisk constantly until it melts and the sauce thickens
Add white wine to thin the sauce out to taste
Add spices to taste
and fresh julienne cut basil...roll teh leaves up like a joint, then cut...works like a charm
Honestly...this works well over anything and is basically a french style cream sauce. It pairs excellently with white wine and honestly you can use it over many different things and many different applications. I learned it for salmon originally, but found it delightful on filet's, veggies, and pasta too. To reheat it, jsut put it back in a pan and add a little white wine to bring it back together.
1 can of whole kernel corn drained
1 can creamed corn
1 box corn muffin mix
2 eggs
1 stick of butter melted for easy mixing
8oz sour cream
mix all ingredients together in a mixing bowl, preheat oven at 350 and grease a casserole pan. Bake for 40-45 minutes til top is a light golden brown and use a toothpick cake test. Enjoy. Now what I've done since we all know that everything is better with bacon and jalape