favorite dish to cook?

[dancingbarefoot]

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

Well, there's Bombay Sweet, which has a $4.99 Indian buffet. Delicious! But it's all vegetarian.

There's a bunch of other restaurants (vegetarian and otherwise) at the same intersection, but I can't remember their names. Once place with to-die-for tandoori that's about $4 for more than I could ever hope to eat. I'll try to remember the name.

 

[El Pistolero]

Once place with to-die-for tandoori that's about $4 for more than I could ever hope to eat.

Mmm...tandoori cat! We will enjoy it.

 

[Rhoobarb]

Mmm...tandoori cat! We will enjoy it.

Hey! Go with the lamb. We all taste like chicken.

 

[The Happy Mug]

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...

Oh man, my Aunt makes this litter box cake. Seriously. She buys a brand-new litter box and kitty poop scoop. She bakes up a nice chocolate cake and frosts it, then covers the top with something (can't remember, but it looks just like kitty litter. I'm guessing finely chopped coconut might have that look). She melts pieces of tootsie rolls on top to make it look like droppings. She then places the cake inside the litter box, and leaves the kitty scoop to serve up from. It's a riot!

 

[Baron von BeeGee]

here's my beer mop. i use it on ribs and brisket:
12 oz beer (more for the q'er!)
1/2 cup cider vinegar
1/4 cup canola oil
1/2 cup water
half onion chopped
3 cloves garlic, minced
1 tbsp Worcestershire sauce
1 tbsp dry rub

combine all in a small sauce pot and heat, use warm about once an hour

dry rub:
3/4 c paprika
1/4 black pepper
1/4 salt
1/4 c turbinado sugar
2 tbsp chili powder
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp cayenne

I'm going to have to try dry rubbing some ribs or something pretty soon...I rarely do it, mostly just wet sauces (espresso balsamic bbq sauce...mmm).

A month or two ago I was looking for some spices I couldn't acquire locally and came across www.penzeys.com. I was able to get the spices I wanted, and more (I'm weak). My favorite purchase was some smoked paprika...it's fantastic! I'll have to try DRB's rub with it. I've used it on some chicken paprikas with great success, and also grilled corn. Wow.

 

[Spyk'd]

Here's my "white rub".


2 Tbsp onion powder
2 Tbsp garlic powder
1 Tbsp chili powder
1 Tbsp oregano (leaf)
1 tsp poultry seasoning
1 tsp chinese five spice
1 tsp celery salt
1 tsp salt
1 tsp black pepper


Great on whole chickens or pork tenderloins.

Enjoy!

 

[dancingbarefoot]

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?

I finally made it to Gingerman a few times at the end of the semester. Love it! Gonna have to become a regular.

On-topic: super-easy recipe for rosemary lemon chicken

ingredients:
one whole chicken (guts removed, of course)
two lemons
rosemary
(salt and pepper to taste)

Preheat oven to 375 F. Put the chicken in a roaster pan, then grind up some rosemary and rub it all over the chicken. Use some salt and pepper if desired. Then take each lemon and jab a knife into it all over the surface. Sounds weird, but it's so juice can escape. Now, take both lemons and shove them right up into the poor chicken. Add a sprig of rosemary if you have whole rosemary; otherwise, don't worry about it. Pin the chicken shut and roast until done.

It's really simple and quick, but the lemon makes the chicken taste so good!

 

[Brewiz]

I made a quick dry rub the other night using Sugar in the Raw and Emeril's Essence it really came out quite good.

 

[Baron von BeeGee]

I finally made it to Gingerman a few times at the end of the semester. Love it! Gonna have to become a regular.

If you see DRB could you ask him to check in??

 

[drengel]

I'm going to have to try dry rubbing some ribs or something pretty soon...I rarely do it, mostly just wet sauces (espresso balsamic bbq sauce...mmm).

A month or two ago I was looking for some spices I couldn't acquire locally and came across www.penzeys.com. I was able to get the spices I wanted, and more (I'm weak). My favorite purchase was some smoked paprika...it's fantastic! I'll have to try DRB's rub with it. I've used it on some chicken paprikas with great success, and also grilled corn. Wow.

i've got about 6 diferent paprikas i use, some are smoked, smoked hot , smoked sweet, 1/2 sharp...all came as a gift from my GF's parents. anyways, i went the lame a$$ way and smoked some ribs on a gas grill last weekend instead of using straight wood like usual, but i was worried about not having enough smoky taste, cause i like some smoke with my ribs, so i used smoked paprika in my rub, which is pretty damn close to Derouxs rub. Turned out fantatsic, i just hope i don't go to the dark side with this gas grill i got. I've NEVER owned a gas grill until a couple months ago, and the convenience factor is so incredible that i think my old 'coal grill is gettin jealous. For quick grilled meat cuts like a pork chop i like to use the smoked paprika too, combined in a rub with some ground chipotles, brown sugar, etc. Those different paprikas work great on grilled veggies also, as you said, i've just started subsituting paprikas where i used to use ground pepper and have been really happy with it. Just hope i don't run out..,.

 

[dancingbarefoot]

If you see DRB could you ask him to check in??

Wouldn't know him from Adam, but why the hell not. (Well, except that I'm in Alaska for the summer.)

 

[Bernie Brewer]

One thing I like to do for a fairly large gathering is what we call a Polish Luau. The cooking methods are way out of left field, but don't knock it till you've tried it. You will also need some unusual cooking equipment, namely a fire pit and a new 10 gallon galvanized garbage can. Here goes:

You will need:

Bratwurst, Polish or your favorite other fresh sausage
Natural casing hot dogs-the kind with the skin on
Potatoes
Onions
Corn on the cob
Any other outdoor cookout food you can think of (except hamburgers; they'll fall apart)
A case of BMC in cans-the cheapest you can find

Build a nice fire in your fire pit. Line the bottom of the garbage can with the full beer cans. Pop them open and stand them upright with the beer still in them. Layer on top your brats, hot dogs, potatoes, etc. Just make sure the meat is on the bottom layers or else you'll get grease on everything else.
Cover the can and set it above the fire somehow for a couple of hours. The beer will boil and steam-cook all of the food, and the beer flaver will permeate everything. Believe me, it tastes a lot better than it sounds!

:rockin:


P.S. If the sight of steam-cooked brats doesn't appeal to you , grill them first to brown them.

 

[mysterio]

I make currys a lot. This involves making a large batch of base sauce (onion, ginger & garlic all blended and cooked for ages) which you can seperate and freeze for future currys. Then you add some blended tomatoes, tomato paste, turmeric & paprika and cook for another while, while frying the meat of your choice in loads of oil and turmeric. Then this is all added together with chillis, garam masala (which is a blend of spices; a spice grinder is essential), cumin, fenugreek, coriander and whatever else.

Pizzas, too. The key is making good dough and rolling it out on semolina, and cooking it at a really high temperature. And of course a good sauce involving italian tomatoes, sugar, salt, tabasco, onions & garlic.

I find it pretty apt that us homebrewers are good cooks too! Says alot about us! :rockin:

 

[sudsmonkey]

Sounds good. I like the fact that you look out for the dog. I just let mine drool. They do get the occasional beer and any bones that are left over.
That was a funny recipe, Ceej. You should have a cooking show, or something.

 

[Baron von BeeGee]

I had a fantastic London broil cooked on the grill the other night. I made a dry rub of:

1T coarse salt
1t smoked paprika
1t thyme
1t crushed black pepper
1t garlic powder
1t fine ground coffee

I've never tried a rub with coffee, but it was really nice. The only real tragedy is that my wife who generally likes meat at least medium (I've brought her down to that from medium well) is now especially particular as she is pregnant, so the meat was several degrees beyond acceptable, but I still ate it!

 

[Grimsawyer]

uh, guess i need to hu?

1. homemade pizzaw/ home dough that proofs 24 hrs

I also make a mean pizza. I empty my dishwasher put it on dry cycle and splash a generous amount of water over the heating element toss in my flat pizza crust freshly rolled out and formed into my deep dish pan for about 30 min. Take it out and toss it into the oven at 500 degrees till it just starts to get a slight golden color. Take it out put sauce cheese, etc... and toss it right back into the oven. The dishwasher trick ROCKS!!! They say necessity is the mother of invention, forget that. I'm lazy. Diddn't want to work all that overtime to afford a proofer so I improvised. Laziness is the mother of invention!

 

[Cheesefood]

Take the meat, and drop it into a vacuum canister filled with a thoroughly mixed concoction of your favorite Bar-B-Que sauce and the beer of your choice. Use enough beer to submerge the meat.
...
Pump the chamber down again. Repeat the above method a couple more times to suck the beer and sauce into the meat.
...
Go out and chase the spiders out of your Bar-B-Que. This is the most fun by lighting it and watching the burning remains shrivel. It won't affect the flavor.

Scrape all the old crud off the Grill and put your Mesquite in.

...

OK, your Man card is getting a p-stamp on it.

1. Barbeque sauce on steak?
2. Removing the bone?

Why remove the bone, which provides so much flavor? And then to cover up that delicious steak in bbq sauce is a crime against humanity. A little salt, a little pepper and MAYBE a little garlic rub is all you should put on a steak. OK, maybe a little Montreal steak seasoning if you've got a dodgy piece of meat.

3. Grill covered with dust and spiders?

My grill gets more use than my cumrag. I have two grills, a gas and a charcoal and they're both Webber. I would never EVER cook red meat on the gas grill. Not even if it's a hamburger for one.

4. Scrape old crud off the grill?

You should BRUSH that stuff off while your grill is still hot. It'll keep your spokes cleaner and your grill in better shape. Don't let that stuff eat into your grill and cause rust. And never use a generic grill - make sure it's always nickle coated (for coal) or a rust-proof surface for your gas.

I don't mean to beat up on you, but when I hear someone abusing meat or the grilling process it gives me a clincher. You should treat your grill with more respect than your wife for two reasons: 1) Unlike your wife, it can cook. 2) it's easier to turn on.

 

[Cheesefood]

Greek style chicken with fire roasted bruchetta, grilled garlic sour dough points and cob salad with blue cheese dressing:

Prepare the marinade:
Juice from 1/2 lemon, 1/4 cup of EVOO, 1 clove minced garlic and 1 tbsp fresh oregano and fresh parsley. Whip together.

Marinade the chicken:
Put 2-4 boneless skiness chicken breasts in a glass dish and cover with half the marinade. Cover and shake to get it all coated, then put it in the fridge for at least an hour.

Make the dressing:
Whip 2/3 cup lowfat buttermilk, 1/4 cup sour cream, one clove of minced garlic and 1/4 cup (or more, to taste) blue cheese crumbles with a little salt and pepper. Put in a glass container, cover and put in the fridge.

Make the bruchetta
Cut in half a red pepper, poblano pepper, tomato and sweet onion. Clean the seeds out of the peppers. Cook on the grill on top of a wet cedar plank with 2 whole coves of garlic. Turn once. When the skin starts to sag off the tomato, put the veggies directly on the grill and cook until the skin on the peppers blisters and the garlic starts to brown. Remove.

Put them all in a blender with some water, some leftover marinade and the heel of a loaf of crusty sour dough bread. Blend rough. Put in a glass container and store in the fridge.

Cook the chicken:
Put the chicken on the cedar planks and cook about 10 minutes on each side, prior to removing from the grill, put it directly over the flame and cook for about 2 minutes on each side to give it nice grill marks.

Grill the bread:
Cut your sourdough loaf into 1/2" slices. Spray with olive oil and grill until warm and lightly toasted.

Make the salad:
Take a head of iceberg lettuce, remove the heart (bottom stalk part) and the outer leaves. Cut into four slices and put each slice in a bowl. Top with some of the home made blue cheese salad dressing.

Serve:
Small dipping dishes for the bruchetta, salad in its own bowl and chicken on the plate with bread and dipping dish. Drizzle a little leftover marinade (not used on the raw chicken) onto the chicken at time of plating.

Pairing:
This garlicky dish goes best with a dry white like a Pinot Grigio or a lightly colored beer like a Kolsch or Cali Common. You want a beer with enough flavor to wash away the garlic, but not leave a stong, hoppy taste in the mouth.

 

[Dude]

Hops Smoked Chicken!

I got the idea from a BYO article, but I only used the concept, not the recipe. It didn't appeal to me.

Here's mine:

4 Skinless chicken breasts
2 tsp. smoked sea salt
2 tsp. dried orange peel
2 tsp. dried cilantro
1 tsp. garlic powder (or garlic salt)

1 oz. cascade (any will do) pellet hops
2 handfuls of hickory chips (soaked in water for at least 30 minutes

1. Mix all dry ingredients, sprinkle onto chicken breasts.
2. In a foil smoking pan, add wood chips and pellet hops with enough water to cover bottom of smoking pan and part of chips and hops.
3. Set smoking pan on top of coals and wait about 10 minutes for the smoke to start.
4. Put the chicken breasts on the grill right above the smoking pan.
5. Cook for 10-15 minutes or until chicken is done.

The smell will be out of this world. Similar to another "herb" in the hops family, if you know what I mean.

Wait'll you taste it too.

I'm working on some type of glaze for dipping as well, I know it will have garlic, orange juice and a hoppy pale ale. I'll update the recipe when I perfect it.

 

[the_bird]

That sounds good. Now that I've got a monster deck, I want to get myself a smoker. I tend to grill meat WAY too fast, I need to learn how to grill proper-like.

Hmm... I wonder how hops-smoked malt would work in a brew?