YOUR FAVORITE RECIPES HERE

[cheftjpeck]

Originally Posted by Joe G

Do you have a recipe for lobster stock? I don't think I've seen a commercially available version.




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oops sorry...
here ya go
STOCK:
3 lbs. Lobster
4 Tbsp. vegetable oil
1 onion, finely chopped
2 stalks celery, finely chopped
2 carrots, finely chopped
3 cloves garlic, finely chopped
3 Tbsp. tomato paste
2 bay leaves
1 Tbsp. tarragon
1 tsp. thyme
1 tsp. peppercorns
1 cup white wine
1/4 cup brandy
1 cup clam juice
Salt and pepper to taste

Split the Lobsters into halves and remove the sand sack. Then crack the claws. In a large pot, heat the oil over high heat and add the Lobster. Cook until it turns red. Then add the vegetables and herbs. Continue to cook a few minutes. Add the clam juice, tomato paste, peppercorns, white wine and brandy. Let cook for 30 minutes. Adjust seasoning and strain the Lobster stock.

[twobjshelbys]

Recipe for food:

When hungry cook and eat.

... That is the civilized version.

Cavemen just eat.

OK, I need to practice comedy. Working...

[Alloy Dave]

Originally Posted by Johnny Dangerously

E.F Hutton used to sell lobster stock @ $5 per share.





`

good one

P.S. Here's a recipe I've seen around lately....


How to make a 201k

Step 1: Start with a 401k
Step 2: Introduce the year 2008

[cheftjpeck]

Originally Posted by Alloy Dave

good one

P.S. Here's a recipe I've seen around lately....


How to make a 201k

Step 1: Start with a 401k
Step 2: Introduce the year 2008

it would be great if mine was even a 201k anymore......not retiring anytime soon thats for sure...

[BADGIRL500]

Originally Posted by Alloy Dave

good one

P.S. Here's a recipe I've seen around lately....


How to make a 201k

Step 1: Start with a 401k
Step 2: Introduce the year 2008

[Alloy Dave]

My Famous Spaghetti Sauce Entrée
Qty Size Item
1 1/4 Pounds Sweet Italian sausage
1 Cup Chopped onion
8 Ounces Tomato sauce
6 Ounces Tomato paste
15 Ounces Whole tomatoes with juice
8 Ounces Fresh mushrooms, quartered or sliced
1 Teaspoon Garlic salt
1 Teaspoon Basil
1 Teaspoon Oregano
1 Teaspoon Parsley
3 Teaspoon Sugar
1/8 Teaspoon Crushed red pepper
1/4 Cup Burgundy wine
2 Tablespoons Olive oil

"Saute onion in oil. Brown sausage. Add remaining ingredients. Simmer 20-25 minutes. Serve over favorite pasta. Serves 3-4.

** This sauce was originally intended to be used in a fucilli dish. For the full effect of the fucilli dish, steam 2-3 of your favorite vegetables after cutting into bite-sized pieces (I prefer broccoli, zuchinni, and carrots), then serve them on top of the pasta dish and sauce."

[TOMMY GUN]

Dave, how come post #3 and post #26 are the same?




and is it necessary in these recipes to use the sherry or burgundy wine? We wouldn't have these things on hand.


.

[Johnny Dangerously]

Originally Posted by TOMMY GUN

Dave, how come post #3 and post #26 are the same?




and is it necessary in these recipes to use the sherry or burgundy wine? We wouldn't have these things on hand.


.

Obviously he's been tasting the sherry or burgundy while posting again.


`

[Joe G]

Originally Posted by TOMMY GUN

and is it necessary in these recipes to use the sherry or burgundy wine? We wouldn't have these things on hand.


.

I've made Grandpa G's sauce many times. Once I tried it without the wine because I didn't have any on hand. It was still good - but was definitely missing something.

Guess if you didn't know it was missing you wouldn't care - but wine in the sauce is mandatory IMO.


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[cheftjpeck]

Originally Posted by TOMMY GUN

Dave, how come post #3 and post #26 are the same?




and is it necessary in these recipes to use the sherry or burgundy wine? We wouldn't have these things on hand.


.

wine is very important in sauces like these...however not always necessary...they are very important in deglazing a pan...most of your savory flavors are too often left in the bottom of pans due to lack of deglazing....I would highly reccommend keeping a burgundy on hand...HOWEVER...MY rule is...if you would not drink it...then dont cook with it...too many people buy crap wine or even worse they buy cooking wine...dont waste your time with inferior wine...

[HSURB]

Originally Posted by cheftjpeck

wine is very important in sauces like these...however not always necessary...they are very important in deglazing a pan...most of your savory flavors are too often left in the bottom of pans due to lack of deglazing....I would highly reccommend keeping a burgundy on hand...HOWEVER...MY rule is...if you would not drink it...then dont cook with it...too many people buy crap wine or even worse they buy cooking wine...dont waste your time with inferior wine...

May I recommend a Silver Oak. Or possibly a Stags Leap Cabernet.

If you're are budget minded, a Charles Krug is a great alternative Cab.

HSURB

[cheftjpeck]

Originally Posted by HSURB

May I recommend a Silver Oak. Or possibly a Stags Leap Cabernet.

If you're are budget minded, a Charles Krug is a great alternative Cab.

HSURB

both great choices...if I am making a red sauce I prefer a Coppola cab..(the dark cherry and smoke is very forward) I also will use a La Crema Pinot Noir with my lighter red sauces...but your suggestions are great...

[Alloy Dave]

Originally Posted by TOMMY GUN

Dave, how come post #3 and post #26 are the same?




and is it necessary in these recipes to use the sherry or burgundy wine? We wouldn't have these things on hand.


.

Consider post 26 a bump.

As for the wine...let's let chef weigh in....but I think the alcohol evaporates during cooking. I suppose you could leave it out and substitute about half that amount in water. I'm not sure if the store may sell tiny bottles of wine that you could use....but I'd certainly understand if you simply don't want alcohol in your meals.

Dave

[Alloy Dave]

Here's one without any alcohol.

Down Home Fried Rice Entrée
Qty Size Item
2-3 Tablespoon Canola oil
1 1/2 Cups Halved and slivered onions
4 Ribs Celery, sliced diagonally 1/4" thick
2 Cloves Garlic, finely chopped
1 Tablespoon Finely minced fresh ginger
1 Small Red bell pepper, diced to 1/4"
4 Cups White rice, cooked and cooled
1/4 Cup Defatted beef broth
1/8 Pound Thinly sliced cured ham
1 Pound Cooked shrimp, deveined & halved
1/4 Pound Snow peas, cut lengthwise
2 Large Eggs
2 Tablespoon Soy sauce
1/2 Cup Cleaned and sliced scallions

Heat canola oil in large casserole dish over medium heat. Add onions, celery, garlic, and ginger. Cook, stirring, for 5 minutes. Add diced bell pepper, cook for 3 minutes. Add rice, beef broth, and ham. Cook, stirring for 3 minutes. Remove from heat. Beat eggs and soy sauce. Push rice to sides of pan, making a "well" in the center. Pour egg mixture into center, let set, and chop up. Fold into rice. Heat through and stir in scallions. Serves 8 as side dish or 4 as entree.

[cheftjpeck]

Originally Posted by Alloy Dave

Consider post 26 a bump.

As for the wine...let's let chef weigh in....but I think the alcohol evaporates during cooking. I suppose you could leave it out and substitute about half that amount in water. I'm not sure if the store may sell tiny bottles of wine that you could use....but I'd certainly understand if you simply don't want alcohol in your meals.

Dave

the biggest misnomer people make and it goes back to Julia Childs day is that when cooking with wine all ALCOHOL is removed...that is not 100% true..Most alcohol will be removed during cooking, but the higher sugar contents of the alcohol actually will remain in a reduced form...so some residual alcohol will remain..enough to bother someone...if you are allergic to alcohol, YES..if you just do not PREFER alcohol..then probably not..here is a good lesson on cooking with wine...

This is what happend when you cook with wine. Depending on when you add the alcohol and what you do after will determine how much alcohol is left. The alcohol in wine evaporates at 178 degrees F. Water boils at 212 degrees F. So if you deglaze a hot pan with wine, initially more alcohol will evaporate than water. Unfortunately, as the amount of alcohol decreases in proportion to the water, less alcohol evaporates.

So, depending on how much you let the wine reduce (and if other liquid is present), 0-60% of the alcohol could still remain. Extended cooking time will also decrease the amount of alcohol. A braised dish has a fair amount of liquid, but the long cooking time allows the alcohol to evaporate before the liquid is reduced.

What does become concentrated is the other flavors. So a fruity wine will concentrate those flavors and give a rather fruity flavor to the final dish. A sweet wine will provide sweetness to the final dish. This is why I say do not use cooking wine as cooking wine will end up concentrating the salt, making your food saltier.
hope this helps....

[Alloy Dave]

Originally Posted by cheftjpeck

the biggest misnomer people make and it goes back to Julia Childs day is that when cooking with wine all ALCOHOL is removed...that is not 100% true..Most alcohol will be removed during cooking, but the higher sugar contents of the alcohol actually will remain in a reduced form...so some residual alcohol will remain..enough to bother someone...if you are allergic to alcohol, YES..if you just do not PREFER alcohol..then probably not..here is a good lesson on cooking with wine...

This is what happend when you cook with wine. Depending on when you add the alcohol and what you do after will determine how much alcohol is left. The alcohol in wine evaporates at 178 degrees F. Water boils at 212 degrees F. So if you deglaze a hot pan with wine, initially more alcohol will evaporate than water. Unfortunately, as the amount of alcohol decreases in proportion to the water, less alcohol evaporates.

So, depending on how much you let the wine reduce (and if other liquid is present), 0-60% of the alcohol could still remain. Extended cooking time will also decrease the amount of alcohol. A braised dish has a fair amount of liquid, but the long cooking time allows the alcohol to evaporate before the liquid is reduced.

What does become concentrated is the other flavors. So a fruity wine will concentrate those flavors and give a rather fruity flavor to the final dish. A sweet wine will provide sweetness to the final dish. This is why I say do not use cooking wine as cooking wine will end up concentrating the salt, making your food saltier.
hope this helps....

Thanks chef, I'll set my GT500 thermostat to 178 degrees.

[Alloy Dave]

Cincinnati Chili Recipe

1 large onion chopped
1 pound extra-lean ground beef
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon red (cayenne) pepper
1/2 teaspoon salt
1 1/2 tbsp unsweetened cocoa or 1/2 ounce grated unsweetened chocolate
1 (15-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1/2 cup water
1 (16-ounce) package uncooked dried spaghetti pasta
Toppings (see below)

In a large frying pan over medium-high heat, saute onion, ground beef, garlic, and chili powder until ground beef is slightly cooked. Add allspice, cinnamon, cumin, cayenne pepper, salt, unsweetened cocoa or chocolate, tomato sauce, Worcestershire sauce, cider vinegar, and water. Reduce heat to low and simmer, uncovered, 1 1/2 hours. Remove from heat.

Cook spaghetti according to package directions and transfer onto individual serving plates (small oval plates are traditional).

Ladle chili over spaghetti and serve with toppings of your choice. Oyster crackers are served in a separate container on the side.

Toppings:
Oyster Crackers
Shredded Cheddar Cheese
Chopped Onion
Kidney Beans (16-ounce) can

Makes 6 to 8 servings.


Cincinnati chili lovers order their chili by number. Two, Three, Four, or Five Way. Let your guest create their own final product.

Two-Way Chili: Chili served on spaghetti

Three-Way Chili: Additionally topped with shredded Cheddar cheese

Four-Way Chili: Additionally topped with chopped onions

Five-Way Chili: Additionally topped with kidney beans

or order the 4-way bean, which is a 4-way, but with the onions replaced with beans....my favorite.

[Joe G]

Mmmmmm..... I love Cincy style chili.




Yum!


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[Father Guido Sarducci]

I likea normal foods, pizza, spaghetti, capellini pasta, lasagna, seafood portofino, etc.

[Carnut]

In about a week those little urchins will be banging on my tree looking for candy or whatever gooey crap I can find. Whenever they come they mess up the yard and threaten to cut my tree down unless I give into their demands.

To protect myself, I am building some boiling caldron platforms and need a receipe for burning oil that won't wash off.

Anyone?