favorite dish to cook?

[El Pistolero]

Here's one for all you cajun italians out there.

Onion Glazed Pot Roast - Cajun Style

* 1 4 lb boneless chuck roast, tied
* 2 teaspoons secret seasoning
* 2 tablespoons flour
* 4 tablespoons olive oil
* 3 T butter
* 3 pounds onions, sliced
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 2 T minced garlic
* ¼ teaspoon red pepper flakes
* 1 T chili powder
* 1 tsp. Cumin
* 2 tsp. Oregano
* ½ teaspoon jalapeno powder
* 2 ½ cups white wine (Chablis)
* ¾ cup marsala wine
* 6 ¼ cups Chicken stock

Sprinkle the roast with the “secret seasoning”, then pat the roast with the flour, shaking the excess flour off. In a large pan on medium high heat, heat 2 tbsps of the oil until hot, then brown the meat on all sides. Set the roast aside. Cook the butter and remainder of the olive oil in a large dutch oven on medium heat until the butter stops foaming. Add the onions and stir until they begin to soften. Add the peppers and garlic and continue stirring until the peppers begin to soften. Add one tsp salt and the chili powder, cumin, oregano, and jalapeno powder (if you like it a little spicy), and continue stirring until the onion are transparent. Add the Marsala and the white wine, increase the heat to boil the mixture, and stir frequently until it’s reduced by half. Add the roast, 1 tsp salt, and the chicken stock to the dutch oven, cover, and simmer, turning the roast every ½ hour or so. Cook until the roast is beginning to fall apart, at least two hours but I like to go 4 hours for a good sized roast. When the roast is done, move it to a cutting board and let it rest while finishing the gravy. Increase the heat to high and stir frequently while cooking the sauce until it’s reduced by half. When it’s getting close to done, I like to use my boat motor to blend the sauce until it’s smooth. Once the sauce has thickened to your taste, slice the roast in thin slices and place it back in the sauce. Reheat the sliced roast for a half hour or so, then serve it on a large platter with the extra gravy on the side.

 

[Baron von BeeGee]

Maybe we should have a designated brewday with webcams! orfy's way ahead of the curve on that one (is he putting in some work hours or something?).

Well, I'm definitely planning on hitting the Brewgrass festival in Asheville, NC again this year. I'm officially inviting everybody, and there are certainly worse places to spend an October weekend than in the Appalachians at the peak of Fall color.

 

[Baron von BeeGee]

El P, I printed off your smoked turkey hash recipe last week thinking I would get a chance to smoke a turkey breast last weekend, but it didn't pan out (har har)

Maybe Saturday.

 

[Beer Snob]

Hmmm..... well I am a very good cook. At least this is what I've been told. I'm the one who makes all of the holiday meals and I take them very seriously. I'm usually in the kitchen 6 to 6 when doing something like a holiday meal. I was not able to do Thanksgiving, but it turned out pretty good. I should be well enough to do Passover though. When I was sick my wife did a lot of the cooking and thankfully my cooking has rubbed off on her. She can make things if she has a solid, tried and true recipe that dont need much tayloring.

Hmmm... favorite dish to cook.... well the best thing I probably cook is bread. Bread requires a degree of patience many just dont have. The process to make sourdough, for instance, could take up to 8 days. I've made big challahs (Jewish egg bread) for large gatherings. When I was on medical leave I made a lot of breads. Probably 4 or 5 a week (no we did not eat it all... gave to folks.... brother... ect.). Tried different methods and techniques.

I think though that my favoirte thing to cook is pizza. I make everyting from scratch.... dough, sauce, everything. Plenty of garlic. Dough has just a hint of wheat taste. Not much sugar, little bit of honey.

 

[Baron von BeeGee]

Hmmm... favorite dish to cook.... well the best thing I probably cook is bread. Bread requires a degree of patience many just dont have.

According to El P, his pizza takes longer to make than a Russian Imperial Stout!

 

[The Happy Mug]

hey, i've said in a previous post we ought to try and have a HomeBrewTalk.com "conference". i know we all couldn't be there, but it would be fun to try and get as many together as possible. of course, we wouldn't have to cook for everybody! ;~)

Maybe someday a live chat could be a nice change of pace.

But as far as cooking goes, it's something I love. Many of my friends and family tell me I should be a chef for a living, but I think I might lose my love of it if I did it for a living. I have a great many dishes I do very well at.

A favorite? That's a hard call. I'm grilling salmon and shrimp for my girlfriend's birthday saturday, so I'll go with that. Great big salmon fillet - one of those really long babies, and some tiger shrimp.

I line my grill with foil and coat it in olive oil. Cook on very low heat (gas grill, turn down propane knob until it effects flame output). On goes salmon, skin side down. I coat the top with fresh dill and lemon slices, and arrange some yellow and red pepper strips around the side. Quick sprinkle from the mixed peppercorn grinder and the sea salt grinder and gentle drizzle of olive oil.

For the shrimp, they go on foil as well. Last time I grilled shrimp, I used butter with garlic, lime and dill. They were incredible. I'm thinking this time of using white wine with something else I've yet to make up my mind about, possibly rosemary and old bay.

Man, this is a cool thread.

 

[DeRoux's Broux]

Man, this is a cool thread.

i think i gained 10 lbs from just reading it!!!

 

[Dude]

Have you read Kitchen Confidential by Bourdain?

I love Bourdain. His non cooking books are pretty wicked too. He's out there. I've read all of his stuff, actually. Wish I could go to his restaurant.

 

[XTrmXJ]

Well I have so many things that I love to cook.. Brandon (Dude, gay) has had a few things of mine, Sam (Roomate) has also had some of my cooking, but I have different courses depending on who is around and event.. Im not going to feed my "To Impress and Undress" meals for Sam and Brandon.... I just have way to many of my "OWN" recipies to post them

 

[DeRoux's Broux]

Well I have so many things that I love to cook.. Brandon (Dude, gay) has had a few things of mine, Sam (Roomate) has also had some of my cooking, but I have different courses depending on who is around and event.. Im not going to feed my "To Impress and Undress" meals for Sam and Brandon.... I just have way to many of my "OWN" recipies to post them

gotta give us something? we're not a buncha skirts want'n to get vertical

 

[XTrmXJ]

gotta give us something? we're not a buncha skirts want'n to get vertical

Ok heres one: Keep in mind I dont have all the measurment on me right now, Im at work

take little samples of Pure Vanilla extract and place it around the room inconspicuoiusly... The aroma is an aphodiac, you must get the real stuff..

Hang or put mirrors around the room but dont make it look gaudy

if you want more little tidbits read the biography of Casinova, he suduced/wowed millions of women in his time buy making them comfortable, he wasnt a very good looking man



Start off the evening with a Gwevertzdimener (sp?) wine with SnackWells chocolate waffers, or with Vanilla capachino



Do some things together or just that while your cooking..

Take some fresh oysters and steam them in the same wine as you were just drinking

Cut 2 boneless chicken breasts into slices and also cook in the wine, add a TBSP of butter in with it

Cook angle hair pasta untill done

Make some mushroom Alfrado sauce, you can use the stuff in the jar or make it homade it doesnt mater, just dont let her see the jars

Steam some asparagus and make some holiday sauce, you can get the powder McCormicks for the sauce

the Salad should be a natural green salad (cant remeber what its called) with all the different types and or greek style

add Feta cheese, cherry tomatos, and avacodo chunks

the dressing is:

6 Tbsp oil oil
3 Tbsp heavy wiping cream
2 Tbsp milk
2 Tbsp Lemon Juice
1 egg
1/2 tsp crushed Mustard seed
1/4 tsp salt
pepper to taste
1 Tbsp Dill Weed
1/2 tsp garlic powder or 2 cloves
mix it all together, and you have salad dressing


Serve with a Melot or anything Red, Some whites will work also but dont use anything sweet

THE MEAL LOOK

Lay some angle hair pasta on the side of the dish, lay a some of the chicken peices on top, drizzle the mushroom alfredo sauce over.. Get some Chocolate Truffle and shave some on top of the sauce

The asparagus should be layed on another side or beside the pasta, drizzle the holinday sauce over

compile the salad and put a little salad dressing on it


Thats the meal..




For desert take those Snackwell Chocolate waffers and wip up some moose, separate the moose into 2 different pans... in one of the pan you melt the rest of the Sweet Chocolate Truffles and pour SOME of the Truffles in to the moose and wip..

After the moose has set up, build up the center of the waffer with the dark moose and on each side put the regular moose on.. add fruit, and drizzle the rest of the melted Truffle over and serve with a RASBERRY MERLOT








There are times I cant even make it through the meals with out being jumped

 

[Beermaker]

I'll say gumbo.....But we compete with ribs, brisket, and chicken all around SE Texas ans SW Louisiana. Have placed in every competition. Must be doing something right.

 

[Catfish]

Let's see,
I cook all sorts of stuff, but the "specialty" region would be:

Thai- (did 6 day Thai cooking school, 35ish different dishes, awesome) Whole Steamed fish with Chili Sauce
1 whole fish- stuff body cavity with:
gallanga
lemon grass
lime leaves
cilantro
pinch of salt
Tbs whiskey

In a blender make sauce of:
2 Tbs cilantro roots
2 Tbs garlic
1 big red chili
20 birds eye chilies
4 Tbs fish sauce
1 tsp palm sugar
1 tsp sugar
pinch salt

I have never had a fish this good in any restaurant. If you can get it use snake head fish, I usually use aji (some kind of mackrel) any fatty white fish will work. Even catfish.

And:

Indian- Fennel and Black Cumin Spinach (from Jaffrey's Spice Kitchen)
2 medium onions
4 tbs oil
1.5 tsp black cumin
1 tsp fennel
simmer

add 4 lbs fresh spinach
simmer for a long time

add salt and 2 T butter and a couple of fresh chillies

There are more
many many more.

 

[Caplan]

Let's see,
I cook all sorts of stuff, but the "specialty" region would be:

Thai- (did 6 day Thai cooking school, 35ish different dishes, awesome) Whole Steamed fish with Chili Sauce
1 whole fish- stuff body cavity with:
gallanga
lemon grass
lime leaves
cilantro
pinch of salt
Tbs whiskey

In a blender make sauce of:
2 Tbs cilantro roots
2 Tbs garlic
1 big red chili
20 birds eye chilies
4 Tbs fish sauce
1 tsp palm sugar
1 tsp sugar
pinch salt

I have never had a fish this good in any restaurant. If you can get it use snake head fish, I usually use aji (some kind of mackrel) any fatty white fish will work. Even catfish.

Now this looks good Catfish! Did you ever get to use blachan (Fermented Shrimp Paste) on your Thai Cooking Course? Boy does that stuff have an 'unusual' smell!!!!

 

[Catfish]

Now this looks good Catfish! Did you ever get to use blachan (Fermented Shrimp Paste) on your Thai Cooking Course? Boy does that stuff have an 'unusual' smell!!!!

Yep, used it, smelled it tasted it. Doesn't initially strike you as food, but couldn't cook with out it.
Great foodie vacation.

 

[kaptain_karma]

I cook some wicked hash browns.

I dice red onions and season them with brown sugar and balsalmic vinegar, dice red peppers and season them with salt and soy sauce. Then I cut up a bunch of potatoes into fairly small bits and toss them in a pan with enough oil to stop them from sticking. I start at a low heat to soften the taters, then add salt and pepper to taste, working them over almost constantly with a spatula. Once'the potatoes are getting close to done, I jack the heat way up to brown them and toss in the onions and peppers (sometimes some sausage or bacon too). Finally, I take it off the heat and crack an egg or two over the top, then stir them in, letting the residual heat of the taters cook them. Toss the whole mess into a bowl and top it with cheese and hot sauce (I'm a big fan of cheddar and tabasco). Serve with a chilled homebrew.

 

[Beer Snob]

Not on exact topic here... but...my wife just made some cookies that I swear looks like 2 inch round piles of dog sh*t...... no I'm not kidding....she just gave me one... all I can say is that the dog sh*t... oh... I mean the cookies are not half as bad as they look...

 

[Pumbaa]

anything outside on the grill or anyting in the BBQ pit . . . I miss my pit I had in Texas, I need to build one for up here

 

[KopyKat]

I started cooking when I was 11 and I am 58 now. I have cooked 47 more years than I have brewed beer. Some of my specialities are:
Chili With Southern Style Jalapeno Cornbread
Cajun Gumbo
Rosemary Chicken
Hunter's Stew
Eggplant Italiano
Honey Whole Wheat Bread
Corned Beef, Cabbage & Boiled Spuds

 

[Caplan]

Yep, used it, smelled it tasted it. Doesn't initially strike you as food, but couldn't cook with out it.

One UK TV seafood Chef described it as 'the kind of thing my dog finds washed up on the beach and then rolls in!'
And i just checked the amount of chillies in your original post for the sauce!!!! I know birds eye chillies aren't up there with the mighty habanero but 20 of them with seeds will give a real kick (if not a roundhouse )

 

[Baron von BeeGee]

Chili With Southern Style Jalapeno Cornbread

Man, I love that! Nice fat piece of cornbread in the middle of my bowl with chili spooned all over it. SWMBO looks at me like I'm nuts, but more cornbread for me.

 

[cgravier]

other than baking cakes, i really have a good recipe for sour dough bread. the key is a wild bacteria 'mother' starter i got from a small bakery in france. theyve been malking bread there since like 1820. its very easy to make really, just one part flour to one part starter, kneed it real well, let it sit untill it doubles in size, punch it down, shape it into a ball place on a well corn-mealled baking peel, score the top with a sharp knike, and place in a 400f oven that previolsly had a cast-iron grill warming up inside. Wait a fee minutes then pour about 2 qt. of boiling water into the pan, and close the door quickly.(the steam produced will give the bread a nice thick crust just like good bread should have). bake for one hour, untill thumped on the botton sounds hollow and your done.
it is so good to eat with a good druken goat cheese and an ipa, or a good bell paise, and some apples and a wheat beer. its my version of a plough-mans lunch save for the onion.

 

[dancingbarefoot]

I love baking. Nothing like warm bread right out of the oven.

Some others I love to make:
spinach & feta quiche
pasta w/ carrot sauce
curry
split pea soup with ham

 

[El Pistolero]

Mmm, curry. Love that stuff, but never get to eat it because no one else in the family does. You should cook curry for the entire SE Texas HBT contingent.

 

[dancingbarefoot]

You should cook curry for the entire SE Texas HBT contingent.

Hehe. I'll get right on that... I do want to learn to make more Indian dishes, though. Would love to know how to make matar paneer (sp?).

Question is, what beer goes best with curry? I usually just go for red wine.

 

[McCall St. Brewer]

Pizza. I tried many "recipes" over the years, but in the end I have discovered that simpler is best. Use any simple pizza crust dough, but use bread flour.

The sauce is the real secret. Get the best imported Italian tomatoes you can find (or, really ripe homegrown plum tomatoes when you have them). Salt, pepper, a little olive oil, and that's it. Cook it until the tomatoes break down to make a relatively smooth sauce. If you want, put in some fresh basil at the end.

Top it with mozzarella cheese and whatever else you like on pizza, put a stone in your oven and crank the temp to 500 F. People will love you (and your pizza, too).

People will love

 

[DeRoux's Broux]

Mmm, curry. Love that stuff, but never get to eat it because no one else in the family does. You should cook curry for the entire SE Texas HBT contingent.

there's an Indian joint in the Village called Chivas. my brother and sis-n-law love it. he keeps trying to get me to go eat there, but i can't eat that much, then go to the ginger man and have a few pints.... i'll sacrifice the food for brew

have y'all tried that place yet?

 

[Truble]

Pizza. I tried many "recipes" over the years, but in the end I have discovered that simpler is best. Use any simple pizza crust dough, but use bread flour.

The sauce is the real secret. Get the best imported Italian tomatoes you can find (or, really ripe homegrown plum tomatoes when you have them). Salt, pepper, a little olive oil, and that's it. Cook it until the tomatoes break down to make a relatively smooth sauce. If you want, put in some fresh basil at the end.

Top it with mozzarella cheese and whatever else you like on pizza, put a stone in your oven and crank the temp to 500 F. People will love you (and your pizza, too).

People will love

I do my own pizza too, and it is great (the cooking it at home thing-my pizza is getting there)..I am just starting to get into cooking my own breads, etc, and my dough is not quite up to scratch (no pun intended), but making pizza at home with all fresh ingredients (meats, good cheese, veggies, and most importantly-sauce) is the best. While I have the stone heated, I normally run some calzones through too, as they make great lunches.

 

[dancingbarefoot]

there's an Indian joint in the Village called Chivas. my brother and sis-n-law love it. he keeps trying to get me to go eat there, but i can't eat that much, then go to the ginger man and have a few pints.... i'll sacrifice the food for brew

have y'all tried that place yet?

Shiva's or Gingerman? Yes for Shiva's, no for Gingerman (on my slate, really!). The best place in Houston for Indian is Hillcroft off the 59. So many cheap yet good Indian restaurants!

 

[DeRoux's Broux]

Shiva's or Gingerman? Yes for Shiva's, no for Gingerman (on my slate, really!). The best place in Houston for Indian is Hillcroft off the 59. So many cheap yet good Indian restaurants!

Shiva's (sorry for spelling, wasn't sure..). what's the name of the other place? my brother would love to know.

thanks for the tip!