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#1
01-10-2007, 12:54 PM
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Quote:
I'm thanking you right now! That one sounds yummy! On a side note, that leg action in your avitar is plenty nice too! Keep em coming! DTS 
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#2
01-11-2007, 02:23 PM
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Another one from the "Cowboy Cookbook", and yes, kids can help make it.
Cowboy Coffee Crème Brûlé Serves 8. 8 large egg yolks 3/4 cup granulated sugar 3 1/2 cups heavy cream 6 tablespoons ground coffee 3 tablespoons Sucanat or brown sugar Whisk together the egg yolks and the sugar until lightened in color. Combine the cream and coffee in a saucepan, place over medium heat and bring to a simmer. Pour a third of the hot cream into the yolk mixture while stirring rapidly to prevent cooking the yolks. Slowly pour in the rest of the cream. Pour the mixture through a fine strainer into a bowl to remove the coffee grounds. Chill the mixture by placing the bowl in an ice bath or in the refrigerator. Preheat the oven to 300 degrees F. Pour the mixture into 8 coffee cups or ramekins. Place in a roasting pan and pour hot water halfway up the side of the dishes. Bake for 40 minutes, or until the custard is set and a knife inserted in the center comes out clean. Remove from the water bath and let cool. When ready to serve, sprinkle an even coating of the Sucanat or brown sugar over the tops, just enough to cover. Place under the broiler to caramelize the sugar. Cool slightly and serve.
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#3
01-12-2007, 11:36 AM
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Bulgogi
I got this recipe online, and can't find it again now, so I'll do my best to make it clear (i just made it last night!).
For those unfamiliar, bulgogi is a Korean bbq-style beef dish. It tastes more along the lines of teriyaki beef than it does what we traditionally consider "bbq." It's an incredible recipe though! 1 pound top sirloin 3 tablespoons soy sauce 1 tablespoon dark brown sugar 1 tablespoon vinegar 1 teaspoon oil 2 teaspoons minced garlic 1 teaspoon ground ginger 1.) Slice the sirloin into 1/8 inch thick strips. This one pound of sirloin should create somewhere in the vicinity of 25-40 pieces of meat depending on how thick you slice it. 2.) Combine soy sauce, sugar, vinegar, oil, garlic, and ginger in a bowl and mix until sugar is dissolved and mixture thickens slightly. 3.) Place beef strips into a large ziploc bag and pour marinade over. Seal and place in refrigerator for 40-60 minutes, flipping bag occasionally. 4.) Cooking method is up to you. I prefer pan-frying the strips...if they are cut right, the cooking portion shouldn't take more than 5-7 minutes. Serve over white rice.
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#4
01-12-2007, 12:23 PM
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Thanks Brian,
That one sounds good. Give this one a try. It goes pretty good with the pretzels and a cold one or three on game day. Kosher Salami Recipe 8 lb Lean boneless beef chuck, -cubed 2 lb Beef fat, cubed 5 tb Salt 1 1/2 ts Finely minced garlic 1 tb Finely ground white pepper 1 1/2 ts Coarsely crushed white peppr 1 tb Coarse grind coriander seed 1 1/2 tb Sugar 1 c Dry white wine 1/2 ts Ascorbic acid 1 ts Saltpeter 4 Feet large beef casings Kosher Salami Instructions: "This recipe makes real kosher salami if you have access to kosher-butchered beef. If not, then just like kosher dill pickles, it's the flavor that counts. " Grind the beef through the fine disk. Grind the ft through the coarse disk. Mix the dry ingredients with the wine and pour this mixture over the meat and fat. Mix well. Spread in pan and cure in the refrigerator 24-48 hours. Prepare casings, stuff and tie off into 8-9" links. Hang to dry for one week. Wipe the sausage dry and smoke over a cool (120) smoke about 8 hours. Increase smoking temperature to 150-160 and smoke for an additional four hours. Because the smoking aids in the drying process, the salami should be ready to eat after about three weeks of additional drying.
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#5
01-21-2007, 12:44 PM
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Are you cooped up inside? Roads too bad to drive? Snow too deep to shovel?
Hey! The kitchen is there! AHH! Mexico!!! Try this one! Classic! Tres Leches Cake End a great Mexican meal with a piece of this rich, moist cake. INGREDIENTS: 1 1/4 cup cake flour 1 teaspoon baking powder 1 cup sugar 1/3 cup oil 5 eggs, large 1 teaspoon plus 1 teaspoon vanilla extract 1 cup plus 1/2 cup milk 1 cup sweetened condensed milk 1 cup plus 3/4 cup heavy cream 1 tablespoon rum 1 pinch salt PREPARATION: Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time. Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean. Let the cake cool until room temperature. Yum!
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#6
01-24-2007, 03:13 PM
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This recipe doesn't have any thing to do with last night's State of the Union Address delivered by Georege W Bush. Don't attempt to make that connection. It's not the intention.
Bologna is actually pretty good, if you can get past the fact that it's made with used up milkers, lips and jowls are also ground up. Good Ol' Bossie hits the grinder. 21,500 of our brave kids also...Baghdad bound. So, give this tastey recipe a try, munch away while awaiting the body bags to show up at Dover. Ahh, bologna is to DIE for! This has become one of my favorite sandwiches. It's quick, simple and delicious! This is great on the grill. Ingredients: 4 1/2" thick sliced garlic bologna 4 wheat sesame seed buns 1 vidalia onion 1/2 cup of spicy brown mustard 1 tablespoon of olive oil 1/2 tablespoon season salt Preheat grill to 350°. Cut onion in 1/2" slices. Place onions of aluminum foil and sprinkle with olive oil and season salt. Close foil making a pack and place on grill. After 5-10 minutes place bologna slices on grill. Grill until nice grill marks on each side (approx. 3-4 minutes a side). Remove bologna slices and place top and bottom of the bun on the grill. Let the buns toast for about 30 seconds to a minute. Remove buns and onion pack and let everything stand for five minutes. Spread spicy mustard on top and bottom of bun. Place bologna slice on bun and add the grilled onions. Pour your favorite beverage and enjoy. Optional Condiments: Swiss or Pepper Jack Cheese Mayo Ketchup or BBQ Sauce Tomatoes Lettuce
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#7
01-26-2007, 01:15 PM
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With the Super bowl coming up (and since Chuck Hagel made mention of the "grinder" in his comments yesterday, though i'm guessing it was a different meaning), I thought I'd put out my own favorite "grinder".
I plan on serving this during the game, along with some chicken wings, and maybe some other goodies that can be found within the pages of the DT Cookbook. Enjoy! The Grinder This recipe has two parts...part of it is done in a big skillet and part is done in the oven. Ingredients: 24 slices of pepperoni 3 hot, 3 mild Italian sausages 1 large onion (diced) 2 cloves garlic (chopped) 1 green pepper (sliced) 1 can black olives 1 jar tomato sauce (thick and hearty...Ragu or Prego) 1/3 C Italian salad dressing 3 Tbs parmisan (grated) 1 1/2 C mozzerella (grated) 3 large loaves of Italian bread. French bread also works. In the skillet, put some oil, onion, garlic, sausage (take them out of the casings), then add the green pepper, olives, and when everything looks pretty good, toss in the pepperoni and the tomato sauce. Slice the loaves length wise and put each on a piece of foil. Put the oven to 400 degrees and pop the loaves in for about four minutes to toast them. Take them out and put the Italian salad dressing on. I also sprinkle a little garlic salt on them. Now put all the good stuff that's been in the skillet on to the loaves. Cover each grinder with the mozzerella and put the parmisan on top. Wrap the foil around the sides but leave the tops open. Put them in to the oven for about 15 minutes (until the cheese is melted) Each grinder can be cut in half, so this should serve six people. Yum! And go Bears! Oh yeah...Kilbasa in sourkraut...mustard...that would be done by halftime...traditional menu for da Bears! And don't forget the beer...lots!
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