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nita
Social climber
chica de chico, I don't claim to be a daisy.
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Topic Author's Original Post - Oct 4, 2011 - 11:57pm PT
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The weather cooled off, and i feel like cooking again. What are your favorite recipes to cook for your family and guests that come to your home?
We have some good cooks in Taco land...Ok...TGT, Wayno, Daphne, Mo, Harrison, MrE & Skip, Fish Finder, Lynne...post up please. Goclimb, how about that Lamb stew? T.MJessie, post up that chicken stew recipe that you cooked in T.M, Delhi dog, how about a recipe from India, Lolli, I now know how yummy Swedish milk chocolate is, how about a recipe from your homeland.
Starting off with some delicious food that Malcolm cooked us at the Facelift..Yummy!!..here's goes.
1.Pasta Putanesca
This is the "Pasta of the whores" in Italian lore and in characterised by a strong salty, tangy and spicy flavors. Many version of the "whores" sauce have some heat from crushed red pepper but I prefer to leave those out so the other flavors bloom.
Ingredients
1 - 28 oz can of San Marzano Whole Peeled Tomatoes. These will cost you around 5 bucks a can. I've used the Cento Whole or "Chef's Cut" tomatoes very successfully. These cost $1.49 a can. Don't use crushed tomatoes or tomato sauce. Fresh tomatoes work well if they are in season and "real". Blanch and peel them first. Out-of-season tomatoes taste worse than the canned ones. Don't bother.
5 - Anchovies or 1 Tbs of Anchovy paste
1 - Medium Yellow Onion, diced.
4 - Cloves Garlic, smashed and minced
2 TBS - Capers
1 cup - Pitted and halved Kalamata Olives
3 TBS - Extra Virgin Olive Oil
Fresh Basil and Parmisano Reggiano as garnish.
1 - box Penne or Penne Riggate Pasta
Salt and Pepper to taste
Procedure
In a flat bottomed stainless skillet or ceramic dutch oven place the EVOO and the anchovies. Heat over medium flame until the anchovies start to sizzle. Sauté until they dissolve.
Add onion and garlic and sauté until they turn translucent.
Add tomatoes. If using whole tomatoes, gush them up with your hands or a potato masher before they get too hot. I like the chefs cut for camping because my hands are never clean enough for gushing.
When this is simmering, add capers and kalamata olives. Simmer for 10 minutes to blend the flavors.
Boil the pasta in lots of water. Be sure to add a good pinch of salt and glug of EVOO to the water.
While this is simmering, chiffonade the basil (Stack the leaves, roll them tightly then slice the rolls to make little strips of basil) and grate the Parmisano Reggiano.
Drain the pasta a few minutes before it's done and add it to the simmering sauce so it will absorb the flavors while it finishes cookiing.
Serve in shallow bowls and garnish with the basil and parmesan. This is best consumed with some crusty bread and a big, but not too fruity red wine. Chianti Classico and Spanish Riojas work well.
For extra credit, add in cubed and browned chicken breast, italian meatballs, tuna balls or italian sausage. As with the other recipies, brown these first in the same pan or DO, remove them and start you EVOO/anchovy sauté in the fond that remains.
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2.Gumbo
Gumbo is a Cajun/New Orleans stew characterized by a dark roux and the "holy trinity" of celery, onions and green pepper. Some will insist that Gumbo has Okra in it but I will never, ever let that vile, slimy spew touch any of my food.
Ingredients
1 - Yellow Onion - Medium Dice
1 - Green Bell Pepper - Medium Dice
2 - Big stalks of Celery - Medium Dice
1 cup - white rice
1 lb - Spicy Andoullie Sausage in 1/2" slices (Kielbasa works in a pinch)
Chicken Stock
1 lb - Shrimp 21-25 count with tails or 1 lb crawfish tails. (Optional)
1/4-1/2 cup Peanut, Corn or Canola Oil
1/4-1/2 cup finely sifted flour
2 - Bay Leaves
Old Bay Seasoning
Procedure
Fry the Andouille: In a iron skillet or dutch oven, fry the sausage over medium-high heat until browned. Remove to covered dish and keep warm.
Optional Shrimp or Crawfish: Go for it here. I crank the heat to high and char the shrimp in the fond left from the andouille. Don't cook it through, just sear it. Put it in a second covered dish and set aside.
Make the roux: Turn down heat to medium and add oil to skillet. Slowly whisk in flour until it's absorbed and there are no lumps. Now get your Zen on and stir this constantly (don't let it smoke!) until the color turns to that of melted chocolate. It will take 30-40 minutes. Don't cheat or get in a hurry. It's this dark roux that defines a gumbo and gives it its soul.
Create the Gumbo: When the roux is dark, turn off the heat and let the skillet cool for 5 minutes. Turn the heat back to Medium and add the "holy trinity" (celery, onion and green pepper) and saute until the onions are translucent. Add the 2 Bay Leaves at the last minute.
Liquify: Add a desired amount of the Chicken Stock. There is a bit of dance between how much roux in the mix and how much to thin it with the stock. Ultimately, it is your decision whether your gumbo is a soup or a thick stew. It's great stuff either way so feel free to experiment and justify.
Complete: Once the gumbo is boiling add the Andouille back in and cook on medium-low while you cook the rice. If you have shrimp, add them to the gumbo in last 2 minutes before serving.
Season: Depending on your Andouille your gumbo may or may not need additional spice. Use Old Bay for flavor and heat. I like spicy gumbo so my sausage is spicy and I add Old Bay.
Rice: Do I need to tell you how to cook rice? One cup rice to 2 cups water. A teaspoon of butter or oil and a pinch of salt. Bring to a boil. reduce heat and simmer slowly for about 20 minutes. Don't let it burn. It tastes like sh#t and the pot is hard to clean. The people of Louisiana love "Dirty Rice". To me it looks dirty and tastes no different so I won't tell you how to make it.
Serve: Put a dollup of rice in a shallow bowl and then a couple ladles of gumbo to cover. Whoever gets the bay leaf will get lucky that night so don't pull those out.
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3.Posole
If Chili is the M"exican food Americans eat, Posole is what the natives have for dinner. It's rare to find this in restaurants in America and when you do, it usually tastes like salt. If the Posole is good, however, there's a good chance that a) there will be many other dishes that are excellent and b) not every dish will be smothered in melted cheese.
I hope you enjoy my recipe below. (It calls for pork or chicken, not human body parts.)
Ingredients
1-28 oz can Hominy*
1-28oz can Red Chili Sauce or Enchilada Sauce** (Read the label. Buy one without tomatoes. The good stuff has red chilis, garlic, salt and little else)
1 - Yellow Onion, diced
4 - Cloves Fresh Garlic, mashed and chopped
1 qt - Chicken Stock
1 lb - Pork Stew Meat and/or Chicken Thighs in 1' chunks
Proceedure
Sear the meat: Brown the pork and/or chicken in a hot iron dutch oven until browned. Turn the heat down to medium and add the onion and garlic. Saute until translucent.
Add the liquids: Add the can of hominy and its liquid. Add the Red Chili Sauce and 2 cups chicken stock.
Cook: Let this simmer for 30-45 minutes. Correct seasonings with Salt and pepper and Dried Chipotle if you need more heat. Add the rest of the stock if it needs more liquid.
Serve: in bowls with warmed tortillas.
* You can use dried Posole but you have to soak it overnight then cook it for 3-4 hours. You can also get frozen Posole which you don't have to soak but still need to cook for hours. I haven't noticed any real difference in the end product.
** A real cook would char 8 dried red chilis for 4-5 minutes (The ones you get on a ristra), boil them in 3 cups of water then puree them in a food processor with the boiling liquid. This is a way better way to make the red chili sauce but doesn't work too well at Yellow Pines
For extra credit, here is my Roasted Poblanos Relleno recipe: https://www.facebook.com/note.php?note_id=396957674263
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pocoloco1
Social climber
The Chihuahua Desert
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Salpicon
3 pound brisket
2 onions,1halved, 1 chopped
2 large carrots, quartered
2 stalks celery, quartered
3 cloves garlic
1cup chopped fresh cilantro
1-12 oz can whole tomatoes
salt and pepper to taste
1 large fresh tomato, chopped
4oz chile chipotle,chopped
1/4 cup light oil
1/4 cup vinegar
1/2 pound asadero cheese cut into 1/4 inch cubes
3 large avocados, sliced lengthwise
place brisket in a heavy pot and cover with water.
add halved onion,carrots, celery, garlic, 1/2 cup cilantro,
canned tomatoes, salt, pepper.cover and bake at 325f for
about 4 hours until the brisket is very tinder.
remove the brisket from liquid, cool and shred thoroughly
with a fork,( reserve the stock for soup on another day).
In a large bowl combine shredded beef, chopped onion,
chopped tomato, remaining cilantro, chile chipotle,
oil and vinegar. chill in refrigerator for at least 4 hours,
over night is better. garnish with sliced avocados and
cheese cubes. serve with corn tortillas and pinto beans.
** omit the cilantro, chipotle, oil and vinegar and use the meat for tacos,machaca,flautas, etc.
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Mighty Hiker
climber
Vancouver, B.C.
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1 lb - Spicy Andoullie Sausage in 1/2" slices (Kielbasa works in a pinch) The sausage fest continues.... :-)
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Captain...or Skully
climber
Where are you bound?
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I make an awesome chicken & dumplings, but I can't remember following a recipe in my whole life. It's a bit different every time.
Pretty good vittles, though. Let me know when you're headed through, & I'll put some on for ya.
I put on a decent Cannelloni, too. Same deal, though. I basically "know" my recipe. Sort of. Mostly. Yeah. ;-)
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nita
Social climber
chica de chico, I don't claim to be a daisy.
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Topic Author's Reply - Oct 5, 2011 - 01:15am PT
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LOL...... Hey guys, sort of vague on the last two recipes....
edit~Wayno, post as many recipes as you want... no limit to learning something new & delicious.
ps..Next Year please show up at the Facelift!!!
Sometimes i hang out in the vegetable or meat areas of the grocery store and ask people what they are making for dinner..Lots of times ( usually older folks)-people will tell me their recipes..(-;
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Captain...or Skully
climber
Where are you bound?
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Vague is how I cook.
It's all good. Really.
Lame, but apt.
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Wayno
Big Wall climber
Seattle, WA
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Let me sleep on it, Nita and I will post up something tomorrow.I have a lot of good recipes, so it is hard to pick sometimes. What do you folks like to eat?
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Mike Bolte
Trad climber
Planet Earth
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I'll be over for dinner around 7pm Friday Nita. Any of those will be great.
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GOclimb
Trad climber
Boston, MA
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Right now I'm still in full-on summer mode here in Denver, since my tomatoes, peppers, and basil are coming in heavy from our garden right now.
That lamb and squash soup I made a few years ago *was* damn good. Recipe is floating around somewhere.
Speaking of squash, I grew a lot of butternut squash in the garden this year, and came up with some fun things to do with it. One of my favorites is a chicken and butternut squash curry. The butternut squash is similar in texture to the potatoes you often find in curry, but much more flavorful, and the sweetness of them really complements the tangy chicken. I made it for my family when they were visiting, and even my nieces who are picky eaters liked it.
So here it is:
Chicken and butternut squash curry (with optional peas - I like 'em)
This is around 3-4 portions, so scale it up for company.
Ingredients:
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2 Tbs vegetable oil
2 tsp onion powder
1 tsp garlic powder
1 tsp Ginger powder
1/4 tsp turmeric
1/4 tsp garam masala
1 tsp coriander powder
(optional 1/2 tsp kasuri methi (aka fenugreek) if you have it)
1/2 tsp brown mustard seeds
1/2 tsp salt
Cayenne pepper to taste (1/4 tsp is slightly spicy)
1 very small butternut squash, or half a big one
8 oz plain tomato sauce
3/4 cup water
3/4 lb Chicken cut into small chunks or cubes
(optional 1/2 cup frozen peas)
Fresh cilantro to taste
(optional 1/2 tsp additional kasuri methi (foenugreek))
Directions:
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Skin and seed the squash, cut it into small chunks, and nuke it for a minute or two to get it a little soft. It doesn't have to be fully soft, it'll cook more later.
Heat the oil over medium in a saucepan. Turn heat to low, and add all ingredients up through cayenne pepper. Stir well and roast for a minute or two. Make sure not to burn the spices. Add tomato sauce, and cook again for just a minute or two. Raise heat to medium, add chicken, squash, and water, stir well, and cook for 10 minutes or so, to reduce the sauce and cook the chicken. Then add peas and cook for another couple of minutes. Just prior to serving, add cilantro (and more kasuri methi if you like) and stir.
If you mix up a big batch of the spices in advance, this a very quick recipe to put together. Just use 2 Tbsp & 1 tsp of the spice mix for each recipe.
Cheers!
GO
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Gary
climber
Desolation Row, Calif.
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San Marzano
Yeah, those are the best canned tomatoes. They are the basis for my tomato and basil sauce. It' is based on the recipe in Joy of Cooking.
I don't really cook, just follow recipes. Joy of Cooking has NEVER let me down.
Another really great dish is from the Test Kitchen: brocolli, crushed red peppers, garlic and anchovies sauteed together and then poured over pasta.
Justin Wilson has some great recipes, also. My favorite is the chicken and sausage jambalaya.
Stir frying is one thing I do w/o a recipe. Just have plenty of fish sauce on hand and you can't go wrong.
Oh, and bratwurst and sauerkraut.
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Wayno
Big Wall climber
Seattle, WA
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Bump for Nita's Recipe thread. I said I would post a recipe but I'm a bit tired and preoccupied but I will get around to it. I'm thinking Osso Buco or Cioppino.
I know some of you other mugs have some recipes. Ghost? Tami? I know they can cook. I bet Mimi has some good Cajun stuff she could share.
This is the time of year when the seasonal change is telling our bodies to start storing up. Food preferences tend to be more meat and fat and roots and corn. Salad and fruit days are starting to dwindle. Don't fight it.
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Relic
Social climber
Vancouver, BC
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Tami deep fries kangaroo, ask her for the recipe.
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foxglove
Social climber
long beach ca
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how about morrocan or peruvian, i just recently got this spice thats from peru. its an orangish red and it has such a unique flavor.
i got it at a persian market that offers halal meat cheese and dairy products. Halal is a persian word for organic. in theyre culture they cant eat meat thats had any contaminates and persians hate spending alot of money on theyre food so its win win for us. basically cheap organic fruit veg meat and cheese
ive been making alot with lamb lately, ill buy a pound of ground lamb, spice it with garlic chop up parsley add some paprika (dont add salt, just trust me) and you can add rice and stuff tomatoes or just cook them meat ball style and put that on rice. i love lamb, theyre cute AND delicious
http://superkingmarket.com/locations.html
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susan peplow
climber
www.joshuatreevacationhomes.com
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Hey Nita we did this a few years back so you might scroll through http://www.supertopo.com/climbing/thread.php?topic_id=486954&tn=0&mr=0 to see if there are any hidden treasures there. Meanwhile a repost of 2 of my favorites are below.
.......
You only think you hate creamed spinach! Try this out and as a special bonus your vegetarian friends will love you.
Jalapeño Creamed Spinach
20 oz chopped spinach (thawed and drained)
1 Tbl butter
1 Onion - diced
2 cloves garlic - chopped
1 or 2 jalapeños - finally chopped
2 1/2 Tbl flour
1 cup chicken (or veggie) stock/broth
1 cup whipping cream
8 oz grated cheddar cheese
1 tsp salt
1 tsp pepper
Melt butter in sauce pan. Add onion, garlic, jalapeños and saute until onions are translucent. Stir in flour & stock - bring to boil. Add thawed/drained spinach & whipping cream - bring back to boil. Lower to simmer, add cheese, salt & pepper. Serve warm.
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Mushroom Lovers - this is a not to miss!!
Mushroom Pie
1 1/2 lbs of fresh mushrooms - sliced
3 Tbl butter
1 Lg onion, sliced thin
1 tsp salt & dash of pepper
1 Tbl Worcestershire sauce
1 Tbl fresh lemon juice
3/4 lbs shredded swiss cheese
1 Double crest pie shell (or make your own pastry)
Lightly brown onion in butter 2 minutes. Add mushrooms, salt, pepper, Worcestershire & lemon juice - cook 5 minutes. Drain away juices in colander & cool for about 5 minutes. Mix mushroom/onion mixture with cheese. Place in pastry shell & top with crest. Brush top of pastry with mixture of 1 egg yolk & 1 Tbl water or milk to create shine.
Bake 35-40 minutes @ 375
This is absolutely delicious and a nice change from the old standard green bean or broccoli casserole.
~Susan
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ydpl8s
Trad climber
Santa Monica, California
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My favorite pork chop recipe, I made it up when I was trying to figure out what to do with some of the peppers I'd grown in the garden.
4 medium thick pork chops, bone in
5 soft dried Thai Hot peppers
2 heaping tbs apricot jam
1/2 tbs Dijon mustard
4 cups prepared stuffing(kinda mushy) with onions
Take 4 peppers and slice in half. Slice chops on the side and place one pepper evenly into the sliced opening. Finely chop the remaining pepper and mix in a small bowl with apricot jam and Dijon mustard.
Grease a 2 to 3 inch deep baking pan (glass, metal or ceramic work) and place the chops evenly in pan with space all around. Slather jam mixture all over the top of the chops, use it all. Fill in all of the spaces in the pan with the stuffing. Cover with a loose foil tent.
Preheat oven to 350 and place pan in for 35 to 40 min. Then turn up to 450 and take foil off and cook until the jam, the chops and the stuffing start to crisp a little (10 min?) Serve right out of the oven
The pork juices and the mixture will come off and mix with the stuffing...man! my mouth is watering right now!
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TGT
Social climber
So Cal
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Speaking of squash, I grew a lot of butternut squash in the garden this year, and came up with some fun things to do with it.
Have a lot this year too. They will keep for six months or so if you keep em dark, dry and cool
Run them thru a mandolin set up for fries and deep fry them.
They taste just like sweet potato fries.
Or use them instead of potatoes with leftover corned beef brisket for hash.
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GOclimb
Trad climber
Boston, MA
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Oct 10, 2011 - 03:17pm PT
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So, Nita, what did you end up making?
GO
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bluering
Trad climber
Santa Clara, CA
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Oct 10, 2011 - 03:21pm PT
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My Carbonara recipe is good. Maybe I'll post it.
I found it...I didn't want to re-type it.
Spaghetti alla Carbonara
1 lb. Pancetta (cut into 1cm x 1/2cm strips, half-dollar thickness. A hearty bacon can be substituted, or even prosciutto, but pancetta is best)
1 lb. Spaghetti
8 egg yolks
8 tbsp. heavy whipping cream (called 'panna' in Italy)
7 tbsp. parmesean cheese (use good stuff, grated yourself)
2-5 garlic cloves (do this to taste) I use those prepacked minched garlic cubes from Gilroy. I use 4, each cube being a clove.
Black Pepper to taste.
Start boiling the water to cook 1 pound of spaghetti to 'al dente'. Start chopping the pancetta. Mix the egg yolks with the heavy cream and parmesean cheese. Whip it all up by hand. 2 minutes is good, make sure everything is mixed properly.
In a large saucepan capable of containing all the above ingrediants including pancetta and pasta, put a small amount of olive oil in to heat up one clove of garlic. Don't burn the garlic!
Add the pancetta when the garlic is ready. Cook the pancetta on a moderate (not hot) heat until it starts to change color. Once the color starts to change, add the other 3 cloves of garlic (I add a little black pepper her too). Keep stirring this concoction for about 2 minutes. Remove from heat for now.
Once the pasta is done, strain it as much as possible, get the water out. Add the pasta to the pancetta/garlic concoction. Mix thouroghly off the heat!
Add the egg/cream/parm mixture over the top of the pancetta/pasta mix. Stir thouroughly.
Now the key! And the hard part.
Reapply the Total Concoction to medium-low or medium heat. You need to keep an eye on this carb-fest as you constantly stir it. Keep rotating stuff from the bottom part of the pan to the top, allowing only limited maximun heat time to stuff at the bottom of the pan.
You're watching for the eggs to start to congeal, to harden. Myself, I remove from heat once I see the yolks start to harden. Once removed, stir for an additional minute or so. The eggs continue to harden when removed from heat. But keep stirring them in the pan when removed from heat.
I usually just serve from the pan. You could transfer to a fancy serving bowl at this point. Add black pepper to taste. Maybe have additional Parmesean to taste available.
Serve with green salad and garlic bread.
There are many variants to sauce consistancy in Carbonara sauce. Watery is the worst IMO. I like a medium to harder consistancy, with medium being preferred. The cocsistancy gets harder the longer you let the eggs cook.
Also the egg/cream/cheese ratio is disputed amongst many. I gave you what I use.
Enjoy! Let me know when you try the recipe out. I tend to make it a bit different every time, but it always very similar.
EDIT: I'd be curious what other Carbonara cooks think of this recipe. Wayno??
Puttanesca kicks ass too though. I like the looks of Mal's recipe. Anchovies are mandatory.
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nature
climber
back in Tuscon Aridzona....
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Oct 10, 2011 - 03:22pm PT
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my Secret Sauce....
oh... well... it's a secret but everything thinks it's amazing.
cuz... like... if told ya I'd have to kill ya.... ;-)
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foxglove
Social climber
long beach ca
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Oct 10, 2011 - 03:54pm PT
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really easy and delicious is coconut curry chicken, depending on how many guest your expecting pounds of chicken
chicken
red curry paste (my favorite) -or what ever you have thats spicy
eggplant
bamboo shoots (other vegetables will do good too, i like brocoli
or green beans)
1 0r 2 cans coconut milk
steamed rice or garlic rice
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Wayno
Big Wall climber
Seattle, WA
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Oct 10, 2011 - 03:58pm PT
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Well, this isn't something I prepare for company but it is the season for Elk Jerky:
Marinade:
Salt
Sugar
Soy
Fruit Juice
Red Wine
Vinegar
Mustard
Garlic
Ginger
Onion
Pepper
Zest
Allspice
Clove
Hoi Sin
I'm not putting any measurements because I don't use them. I'm a chef, not a baker. Sorry.
I will make the marinade on the stove-top to blend the flavors and then let it cool down. While it is cooling I will cut the Elk Top Sirloin(4lbs.) into thin strips about an inch wide and as thin as I can cut it. If it is a bit frozen, the meat slices easier. The cut strips will go into a bag with the cooled marinade and soak for at least 8 hours and up to a full day.
After marinating I will rack the strips and let them air dry for at least an hour before loading them into my electric smoker. I prefer a light smoke of apple and mesquite and I set the temp at about 140 for twelve hours or more.
You can experiment quite a bit with the marinade or add cracked pepper to the strips before smoking. I'm going to experiment by rubbing some powdered dry Porcinis on a small batch.
Any questions?
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foxglove
Social climber
long beach ca
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Oct 10, 2011 - 04:02pm PT
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cragman chef = caveman chef
:)
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Wayno
Big Wall climber
Seattle, WA
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Oct 12, 2011 - 02:27am PT
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I am just now taking the Elk Jerky out of the smoker. Ruck me funning, this just might be the Perfect Bivi Meat.
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Tobia
Social climber
GA
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Oct 12, 2011 - 08:49am PT
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I don't have a secret recipe; but I have a unique (strange) method of preparing dinner for quests.
I invite someone to come over, ask them what they would like to cook, buy the goods and let them prepare. I clean the mess up afterwards and they get to go home.
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wildone
climber
Troy, MT
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Oct 12, 2011 - 10:28am PT
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I usually whip up a quick salad of baby poison oak with stinging nettle florets, chilled baby slugs and jullienned prickly pear(unpeeled, of course), with a crushed stinkbug and rosemary dressing (yummy!). I get so many compliments!
Also, try this receipe for pot-luck luncheons and corporate "team building" picnics.
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SofCookay
climber
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Oct 12, 2011 - 12:19pm PT
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Any vegetarians out there? I love to make quiches - here's one of my favorites & it is very simple (those of you whom I know & have tried this quiche will attest to how good it is):
Provolone & pesto quiche
2 cups of shredded provolone cheese (8 oz)
3 tbsp. of refrigerated pesto
1/4 cup grated parmesan cheese
1/2 cup chopped red bell pepper
4 eggs
1 cup milk
1/4 tsp. salt
Preheat oven to 425 - make pie crust or use frozen (thawed out) 9" pie crust. Bake pie crust for 7 minutes.
Remove crust from oven & sprinkle 1 cup of cheese over bottom of crust.
In small bowl, mix pesto & parmesan cheeses until smooth. Spread over provolone cheese in crust, sprinkle with bell pepper & top with remaining provolone cheese.
In large bowl, beat eggs, milk, and salt until well blended. Pour over cheeses.
Bake at 425 for 7 minutes, then reduce oven temp to 325 and bake 15 minutes. Cover edges of crust with foil to prevent burning and bake 25-30 minutes until knife inserted comes out clean.
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Chaz
Trad climber
greater Boss Angeles area
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Oct 12, 2011 - 03:39pm PT
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Lasagne, in the Dutch Oven.
3 components:
1. Lasagne Noodles. These are flat, wavy-edged noodles.
2. Cheese layer. One ball shredded Motzarrella, 1/2 of the big tub of Riccotta cheese, 1/4lb of Mexican Longhorn Colby cheese, 1/2 cup Parmesian Cheese, 3 eggs, oregano, basil, and SALT, all mixed together. ( save a handfull of the colby and motzarrella for later )
3. Sauce layer. I use leftover spaghetti sauce. The sauce I make is really thick and meaty, which works best with lasagne. When I don't have spaghetti sauce sitting around, I'll buy a jar of Prego or something, and add a half-pound of ground beef to it ( cooked, of course ). If you get your spaghetti sauce from Trader Joes, add some SALT to it. And some meat.
In a Dutch Oven ( I use a ten-inch for this ) wipe the inside with olive oil.
Break a few DRY noodles so they'll fit in a layer on the bottom of your Dutch Oven. Lay the noodles so they're side-by-each, NOT laying on top of each other.
Slop about 1/3 of the sauce mix on top of the noodle layer.
Spread 1/2 of the cheese mix on top of the sauce layer.
Lay another row of dry noodles across the cheese layer.
Spoon about half of your remaining meat sauce over the noodles.
Spread the rest of the cheese mix on the sauce layer.
Add one more layer of dry noodles.
Dump the rest of your sauce on top of everything.
Pour some hot water around the edges, kind of leveling everything off. Not a whole lot of water, maybe a cup at the most.
Put the lid on it, and now you're ready to cook.
Outside, start a pile of charcoal burning.
Set six hot briquettes in a circle under the Dutch Oven, and put as many hot briquettes on top of the oven as the lid will hold ( in one layer, don't stack them ). I use a long pair of salad tongs to handle the burning charcoal.
Now you're cooking.
DO NOT open the oven for at least an hour. Every fifteen minutes, pick up the oven and turn it 90*, and turn the lid 90* the opposite direction.
When it looks like the coals have about twenty minutes left in them, open the oven and spread the handfull of Motzarrella and Longhorn cheese you saved from earlier on top. Put the lid back on to bake this cheese.
When the coals die, knock the ashes off with a whisk broom. You're done.
I've fed as many as five with this, with lasagne left over. If I'm making it for myself, it makes me four good meals.
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Spider Savage
Mountain climber
The shaggy fringe of Los Angeles
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Oct 12, 2011 - 04:56pm PT
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Chili Verde
Passed on to me from world traveller Dave who says he got it from Sunset Gardens.
2 large cans or more chicken stock
4 large onions
10 large tomatillos (green things with a paper-like husk, ask in produce)
10 buds of garlic
8 green chilli peppers (or 2 cans green chillis)
4 green peppers (not poblano)
1 jalapeno pepper (fresh)
Chop up all above and bring to a boil in the broth.
Serve in large bowls over tortilla chips with shredded cheddar cheese.
PM me if you want to come over and try some.
Then top that bowl with crushed dried oregano and some fresh chopped cilantro leaves.
Once you have prepared it once or twice, get creative and add or take away stuff to taste.
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Captain...or Skully
climber
Where are you bound?
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Oct 12, 2011 - 04:57pm PT
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Eggs are meat. Well, pre-meat, maybe.
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Brandon-
climber
The Granite State.
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Oct 12, 2011 - 05:02pm PT
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Annies purple box mac and cheese. Add extra grated cheddar, shredded chx, ground black pepper and siracha sauce. Cover w/ crumbled old bread and bake @300 until it looks done.
Enjoy!
Seriously though, I've got some recipes in my head. I'll get back to you.
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bluering
Trad climber
Santa Clara, CA
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Oct 12, 2011 - 07:12pm PT
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That looks tasty, Chaz.
Good idea for camping!
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Jaybro
Social climber
Wolf City, Wyoming
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Oct 12, 2011 - 08:11pm PT
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Thnx sofo, I remember your veggie lasagna fondly from a few t-day(?)s back at the CMOS
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Risk
Mountain climber
Olympia, WA
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Oct 13, 2011 - 01:48am PT
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T.M. Campground Chicken Stew
Prepared totally without forethought.
1. Wander in the TM Store and right about where the 6PM cashier line starts, grab from the bottommost cooler shelf on the back wall a package of half frozen chicken thighs and a package of half frozen drumsticks. Pick out a big onion or two from the bin across the aisle. Make sure you have salt and black pepper too.
2. Back at camp, fire up the stove and heat your cast iron skillet with a about ½ cup of oil. Once the oil is hotter than Hades, put the half frozen chicken directly from the packages into the hot oil and spread it out; make sure none of the packaging material is still frozen to the chicken (use a flashlight or vehicle headlights if unsure). Cover the sizzling chicken with the skillet lid.
3. After a few minutes, fully break apart the chicken pieces and get it all coated in the oil, sprinkle a generous amount of salt and pepper all over it. Adjust the heat so the chicken sizzles in the oil but it doesn’t stick or burn, but almost does. Keep the cover on.
4. Peel a whole head of garlic and set aside all of the cloves (a good job for cook’s helpers).
5. Peel and chop up the onion (I used about 6 small golf ball sized onions from our garden).
6. Fish around in the ice chest and find whatever veggies are nearing compost-ability; in my case it was carrots and celery. I also had yellow zucchini in great shape, compliments of Nita and the Chico Farmer’s Market.
7. Now that the chicken has been sizzling in the skillet for about 25 minutes, pile in the chopped onion, have another glass of wine and stoke the fire. Then add the carrots and celery. Squeeze in the juice of a lemon, if handy.
8. Next, and after the onion is cooked, put in all of the garlic, chopped up somewhat (no need to over do it). Add water as necessary so nothing is sticking to the skillet, still on medium high heat.
9. Keep the whole thing as hot as possible without burning it; refill your wine glass as necessary.
10. About 5 minutes before serving, throw in thickly sliced zucchini, but keep the skillet covered.
11. Serve with rice that’s been cooking almost the whole time – In Tuolumne, brown rice takes a long, long time to cook.
Total cooking time is about 1-1/2 hours with a lot of down time.
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tolman_paul
Trad climber
Anchorage, AK
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Oct 13, 2011 - 12:31pm PT
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I know I've posted this before, but it's a good one. Grilled fresh salmon with compound butter. Salmon looses something after it's been frozen for any amount of time, so this recipe is at it's best when you're cooking up the catch of the day. You can also substitute halibut or ling cod.
Take 1 stick of butter and soften it. Add 5 cloves of diced garlic, 1 heaping T of fresh dill diced, 1t fresh ground coriander, juice of 1 lime or lemon (I prefer lime). Put the butter in parchment, roll it up and put it in the freezer to firm up.
Put foil on your grill rack, lay the salmon skin side down and cover it with slabs of the compound butter.
I like to grill over either birch or alder, or you can use briquits and add some wood chips.
Most importantly, do not over cook. Cook until the flesh is just firmed up. Ideally you'll take it off just prior to the flesh firming up and it'll finish up under retained heat.
I usually serve it with a safron basmatti rice, and a black bean and corn salad, oh and a nice cold Alaskan Amber.
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Trusty Rusty
Social climber
Tahoe area
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Oct 13, 2011 - 03:35pm PT
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Though typically something we serve guests during the lighter more colorful Spring festivities, here's a personal favorite:
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Risk
Mountain climber
Olympia, WA
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Oct 13, 2011 - 11:50pm PT
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[Re-run from Sockeye Thread]
Here's how Copper River Sockeye looks at our house - it is the most special treat. 1.8 lbs for one adult and two kids - no leftovers!
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neebee
Social climber
calif/texas
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Oct 14, 2011 - 12:24am PT
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hey there say, nita.... wow, i use to love to cook.... still get to on rare occasions, BUT i can't buy any kinds of special ingrediants for recipes....
can only use what is on hand... which is usually:
salt or pepper or garlic powder...
rice...
lentils...
a bit of greens...
tea and coffee...
apples or bananas, if i am lucky...
corn masa, for a stable...
sometimes, not often, whole wheat flour...
and sometimes, too, potatoes...
and if i am very lucky, about 2-3 tomatoes, i will have...
or sometime, when i can find one for 3.89, i get a chicken! :O
say, got lots of cat and dog food, ;))
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jonnyrig
climber
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Feb 17, 2017 - 08:01pm PT
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Beer. Doritos.
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NutAgain!
Trad climber
South Pasadena, CA
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Feb 17, 2017 - 09:13pm PT
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I shouldn't have read this thread right now. My stomach is full of chicken mole enchiladas from a local spot, but my mouth is hungry from a bunch of good looking stuff.
My go-to main dishes:
 chicken, potatoes, carrots with paprika, allspice, coriander, sesame oil, and soy sauce
chicken, vegetables, coconut milk with a variety of spices ranging from India to Malaysia depending on my mood. Can substitute tofu if I'm feeling vegetarian.
Salmon with paprika, coriander, sesame oil, soy sauce, grilled
My menu is not very diverse... I avoid gluten and a variety of other common things because of skin and digestive issues. I used to cook more tomato-based sauces for pasta dishes. I was edging toward being a vegetarian but other food restrictions made me start craving more chicken.
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nita
Social climber
chica de chico, I don't claim to be a daisy.
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Topic Author's Reply - Feb 17, 2017 - 10:04pm PT
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*
Thanks Nutjob, I appreciate your input on everything you post on the Taco.
Cheers..
Ghost, Chaz , Wayno, TMJesse, MrE..Lynne and all the good cooks on the Taco.... more recipes please. ..Goclimb, where are you these days?.. Edge.. do you cook?
Thank you everybody for the recipes!!..I tried a couple and tweaked a couple..Out of state Family visiting in April...need more foodie favorite ideas.
Edit for Lynne, I think they eat anything.. My sister-in law is an excellent cook and that makes me a bit anxious ...Did i mention my Sister-in law is an amazing cook...(-;
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Lynne Leichtfuss
Trad climber
Will know soon
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Feb 18, 2017 - 07:05am PT
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Do you know their likes.....or for sure their dislikes?
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Wayno
Big Wall climber
Seattle, WA
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Feb 18, 2017 - 01:26pm PT
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Escarole soup:
What I grew up eating as Escarole is actually called Curly Endive. Frisee is similar but has smaller heads. The escarole you find in stores today is not as bitter as endive and bitter is what you want. The end result is not bitter but it adds to the flavor profile.
Two heads Curly endive. Rinse then slice. If you slice it first, it weeps away the bitter juice that you want.
1&1/2 lbs. Italian sausage. Hot or mild, removed from casing. You can use more or less sausage if you prefer.
Couple celery stalks
Medium yellow or white onion.
a garlic clove or two. You can get happy with the garlic but you can overdo it.
Chicken stock
Salt, pepper and basil and Thyme to taste.
I brown the sausage in rough chunks about a heaping teaspoon or so. Add the celery and onion and garlic until translucent. Toss in the chopped Endive, let it wilt a little, and then the Chicken stock. I start with a couple quarts but you can go more or less. Cook until the endive loses it's bright green color and the flavors meld. This usually takes about 30-40 minutes. This soup does not require a lot of time. I put the spices in when I saute the onions and add salt and pepper at the end. You can serve it with some pasta in the bowl but I don't recommend cooking the pasta in the soup.
This is a traditional Italian soup and the recipe has been in the family for generations. Feel free to tweak it.
Enjoy
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couchmaster
climber
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Feb 18, 2017 - 04:59pm PT
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Teriaki Chicken. (from memory)
Mix @ 1 cup of Kikkomans Soy Sauce, about the same amount of water.
@ 3/4 cup of brown sugar and some Honey. You can go all honey or all brown sugar, the trick is to find the balance, taste it so you know you're not too far off.
A few cloves of garlic, finely chopped toss in the sauce.
Ginger - about the same amount as the garlic or a bit more. I'm a more on person myself:-) heh. Thin sliced (as thin as you can get it) toss in sauce.
2 T Mirin (if you have it). If not, put 1T of vinager in it.
2 T of Sesame sesame seed oil - if you have that too.
Taste it. If it needs something put it in now. Couple flakes of red pepper optional.
Add Chicken thighs or Skinless Boneless Breast to the mix so it's covered. You can also put it in a ziplock bag. Toss it in the fridge for 2-6 hours if you have less time, use less water. Once the chicken goes in, don't taste it from this point on. See Google for chlamydia or other raw chicken based diseases if you don't know why.
After it's marinated, cook it like you cook any chicken. I prefer grilling. Don't overcook the chicken breasts they get dry quick. Use of a Thermopen suggested. You can either toss the sauce or reserve it. If you keep it, reduce it in a sauce pan, thicken with some corn starch and boffo, you've got a real teriaki sauce to put over the chicken once it's finished.
While this sh#t shows been going on, you'd tossed some rice in a rice cooker and it's done and ready.
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jonnyrig
climber
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Feb 20, 2017 - 05:12pm PT
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Twice while camping I have suateed strawberries in pancake syrup, adding just a hint of Starbucks instant brew to the sauce. Makes a pretty good dressing.
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StahlBro
Trad climber
San Diego, CA
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Feb 20, 2017 - 05:22pm PT
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Ok Nita, here goes...
Diver scallop skewers with red onion quarters, mushrooms and bell peppers. Baste in olive oil, dill, garlic, lemon and pepper. Serve over a bed of red quinoa.
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neebee
Social climber
calif/texas
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Feb 20, 2017 - 09:45pm PT
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hey there say, ... neat shares, again...
nice to see this bumped up...
:)
edit:
say, matty... wow, VERY INTERSTING CHEESE stuff, there,
thanks for sharing...
wayno:
will go back and read yours, now, too...
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Reilly
Mountain climber
The Other Monrovia- CA
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Feb 20, 2017 - 10:44pm PT
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Matty, that looks killer!
Wayno, I'm totally gonna try that!
We had ribollita tonight. It's a Tuscan bean soup to die for.
Ina Garten's recipe is excellent although I suggest backing off a tad on
the red pepper as it overwhelms the more subtle flavors IMHO!
Last summer in Alsace we got hooked on tarte flambe. The trick is the
crust - almost paper thin it is. It has to be baked on a stone.
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neebee
Social climber
calif/texas
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Feb 20, 2017 - 11:11pm PT
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hey there say, ... wow, i just read back a'ways...
wow, so happy!
say:
i have food now, here in my house, now-a-days...
wow, i remember back when i did NOT...
:)
wow-- such a nice change, :)
since 2011...
:)
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nita
Social climber
chica de chico, I don't claim to be a daisy.
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Topic Author's Reply - Feb 20, 2017 - 11:35pm PT
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*
Hey, some really, really great food ideas on this page, THANKS, and keep posting up more recipes
Third thumbs up for Wayno's recipe.. looks easy and sounds delicious!
Matty, that~ Chef john guy is funny...
.
.
Beer. Doritos...Ha.
edit:..Radio Rick,...Thanks, looks good...Hi Dawn.....(-;
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Ricky D
Trad climber
Sierra Westside
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Feb 21, 2017 - 07:54am PT
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I like this because you prep beforehand and then only have to stir and serve after the cooking time - or if you have people who want to be involved - make it with them.
Bolognese Sauce
• 1 tablespoon vegetable oil
• 2 tablespoons butter plus 1 tablespoon for tossing the pasta
• ½ cup chopped onion
• ⅔ cup chopped celery
• ⅔ cup chopped carrot
• ¾ pound ground turkey
• Salt
• Black pepper, ground fresh from the mill
• 1/2 cup whole milk
• Whole nutmeg
• 1 cup dry white wine
• 1 ½ cups canned imported Italian plum tomatoes, cut up, with their juice
• 1 ¼ to 1 ½ pounds pasta
• Freshly grated parmigiano-reggiano cheese at the table
Preparation
1. Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
2. Add ground meat, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the turkey has lost its raw, red color.
3. Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about 1/8 teaspoon -- of nutmeg, and stir.
4. Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
5. Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.
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slabbo
Trad climber
colo south
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Feb 21, 2017 - 08:38am PT
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Home made pizza always does the trick....dough is easy, sauce simple and a few topping do it.
This way friends can mingle around and not have to get into the dining table stuff
besides, you can make them clean up after
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Wayno
Big Wall climber
Seattle, WA
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Feb 21, 2017 - 10:12am PT
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We had ribollita tonight. It's a Tuscan bean soup to die for.
Bean soups are awesome. If you think about it, the first kitchen was a pot on a fire and beans were probably one of the first and most common things around. Even in Europe and the Mediterranean before beans as we know them came from the New World, there were Broad Beans like Favas and peas and such like Garbanzos.
A variation to my escarole soup is to make tasty little meatballs instead of just sausage chunks. The preferred pasta to use is called Fregola. It is a little ball shaped blob about 3mm in diameter.
Maybe if I have time later I will post up how I make Lasagna. Lasagna can take many forms and the one most are familiar with comes from Napoli, where most immigrants from Italy originated. To me it is the ultimate comfort food and it always impresses company. Rarely any leftovers unless I make two.
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mooch
Trad climber
Tribal Base Camp (Kernville Annex)
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Feb 21, 2017 - 10:52am PT
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"EZ" Joe Pre-Prohibition Porter
ABV: 9.9%
OG: 1.087 FG: 1.012
IBU: 56
31.1 SRM
Mash temp: 156 (60 min)
Finish Volume: 5 gallons
10 lbs - 2-Row Pale Malt
2 lbs - Carmel/Crystal Malt
8 oz - Chocolate Malt
5.3 oz - Roasted Barley
5.3 - Munich Malt 10L
2.4 - Black Barley
2 lbs - Corn Syrup
8 oz - Molasses
2.4 oz - Dark Brown Sugar
1 oz - Perle (60 min)
1 oz - Centennial (60 min)
.5 oz - Centennial (15 min)
.5 oz - Perle - (5 min)
.5 oz - Fuggles (5 min)
1 pkg - American Ale II
Finishing additions:
- (1) cinnamon stick
- (2) vanilla beans (slit and scaped; sit in 1/2 cup bourbon at brew start)
Two-Stage Ale Fermentation (1st - 14 days, 2nd - 14 days)
Company must come 30 days after brewing ;)
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chainsaw
Trad climber
CA
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Feb 21, 2017 - 01:22pm PT
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Speckled belly goose breast. Bake at 400 for 25 to 30 minutes. Then chill in fridge overnight. Slice and serve cold with asian salad kit. Sweet and sour dressing plus crunchy stuff from kit. Exotic yet easy. Here in Sutter co we got lotsa waterfowl. Cook quickly and hit broil to brown. If overcooked, the bird tastes like liver. You want it pink inside. Goose is very rich so it goes a long way in a salad.
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guyman
Social climber
Moorpark, CA.
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Feb 21, 2017 - 01:30pm PT
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Mooch..... If it was me doing the brewing....that would sit in the secondary fermenter for 30 days minimum...more like almost 60 days. Give all that sugar n stuff some time to ferment and the flavors to blend. And maybe 10 months in the bottles.
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mooch
Trad climber
Tribal Base Camp (Kernville Annex)
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Feb 21, 2017 - 01:51pm PT
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Ok. I can see that secondary needing time.....may drop the sugar a bit.
Depends on the yeast strain. If this was a 100 gallon limited production, I'd use Cream Sherry barrels instead of a bright tank. YUMMY!!!
Uh-oh.......I sense a thread drift.
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Tobia
Social climber
Denial
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Feb 21, 2017 - 05:36pm PT
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i don't know how i missed this thread, but since i don't prepare much food or have much company, it could easily happen.
i had a great thing going for years, i would invite people for dinner, but ask them to cook. i would get the grocery list and do the clean-up. It worked pretty good for my friends who loved to cook and hated to host.
My recipe is simple these days, WPLJ.
https://youtu.be/fb3Cu_Xrt_g (Ray Dobart, Luther McDaniel)
and the original recording
https://youtu.be/JJiyMC1xhDs
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Chaz
Trad climber
greater Boss Angeles area
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Apr 21, 2017 - 09:13pm PT
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My regular bread recipe ( flour, water, yeast, sugar salt ) with cheese and jalapenos.
Le chow royale.
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neebee
Social climber
calif/texas
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Apr 21, 2017 - 10:09pm PT
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hey there say, tobia!!! great to hear from you, at the ol' taco...
thanks for sharing...
say, chaz! neat share, say, i will do that in my dutch oven, soon, this spring, :)
:)
nice to see this thread again...
i never get company, but i see what recipes i like to do, when
i DO get a chance to share stuff... :)
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