Richtee Posted September 15, 2010 Author Posted September 15, 2010 Mmmm @ Richtee. And to think, I used to know this guy before he became a celebrity. Don't forget about your vinegar loving friends!Any time you wanna chow down, or get a "to-go" just get in touch, man...I got yer back... err tongue err..well, you know! I can always find some time to Q!
Richtee Posted September 28, 2010 Author Posted September 28, 2010 (edited) Candied Apple Stuffed Pork Loin Filet'd open pork loin to 14" long and 3/4' thick. Sliced apples even 1/8' thick, coated in brown sugar/cinnimon and a touch of onion powder. Fried slices in butter. Brushed loin with leftover pan butter. Sprinkled light fresh rosemary, dehydrated onion, dried chicken stock and thyme onto loin, laid on apples and rolled and tied. Smoked over apple @ 250°. Glazed with a carmalized onion/apple glaze to coat the loin when almost done... 145° internal. Edited September 29, 2010 by Richtee
Cookieman Posted September 29, 2010 Posted September 29, 2010 Nice going, Rich!!! Good to see ya covered costs! And that reminds me..... Cookieman, where are yew? I'm here. Feeling really depressed right now as I'm going to find out how much money I will spend on a lawyer fighting for custody of my son.Might have to sell everything, business,home, etc. all assets. Kinda hard starting from scratch at 47. Don't feel like doing much of anything these days.
NightHawkInLight Posted September 29, 2010 Posted September 29, 2010 I HATE this thread! Every time I come here it makes me both hungry as well as depressed about my own lousy cooking. That's an art I just haven't developed that I really would like to have. I need my own place with my own kitchen to start practicing... If I have one thing going for me I'm a decent grillmaster. I can make a mean pepper steak and some delicious burgers, but that's about the extent of it so far. If I ever take down a goose or two this year I may finally be able to post something of use in this thread, but so far no luck. Sorry to hear about this whole mess you're in cookieman. Don't know if you're a man of prayer, but I am so I'll be praying for you and your family.
OneEyeCharlie Posted September 29, 2010 Posted September 29, 2010 If I ever take down a goose or two this year I may finally be able to post something of use in this thread, but so far no luck. If you do nab a few honkers, here's something I like to do with the breasts. I trim off as much of the silverskin as possible. Quick sear the breasts on the stovetop, then slow braise in the oven. For the braise, I use several cans of coconut milk. Mix in curry powder (I go heavy on the curry), dice up an onion, and dice up a peeled apple. Submerge the breasts <snerk> in the coconut milk and slow cook (275 - 300) for 3 to 5 hrs. Slice thin, lay on a bed of Basmati rice, and spoon coconut-curry sauce over top. For variation, you could add dried cherries as well.
NightHawkInLight Posted September 29, 2010 Posted September 29, 2010 If you do nab a few honkers, here's something I like to do with the breasts. I trim off as much of the silverskin as possible. Quick sear the breasts on the stovetop, then slow braise in the oven. For the braise, I use several cans of coconut milk. Mix in curry powder (I go heavy on the curry), dice up an onion, and dice up a peeled apple. Submerge the breasts <snerk> in the coconut milk and slow cook (275 - 300) for 3 to 5 hrs. Slice thin, lay on a bed of Basmati rice, and spoon coconut-curry sauce over top. For variation, you could add dried cherries as well.Hey, now that sounds good! I might have to try that one. I've got many a hunting buddy who thinks the only way to make goose tasty is to cut it in small pieces, wrap each with bacon, marinade in Italian dressing, and bbq the little bites with toothpicks in em. I've been thinking through all kinds of ideas to try to prove them wrong.
Cookieman Posted September 29, 2010 Posted September 29, 2010 I HATE this thread! Every time I come here it makes me both hungry as well as depressed about my own lousy cooking. That's an art I just haven't developed that I really would like to have. I need my own place with my own kitchen to start practicing... If I have one thing going for me I'm a decent grillmaster. I can make a mean pepper steak and some delicious burgers, but that's about the extent of it so far. If I ever take down a goose or two this year I may finally be able to post something of use in this thread, but so far no luck. Sorry to hear about this whole mess you're in cookieman. Don't know if you're a man of prayer, but I am so I'll be praying for you and your family. Yes I am. Started to go back to Sunday mass with my son.I can see that he is not the same anymore as he bottles the hurt inside trying not to show it. I've been cooking since 13 and have worked at many various hotels.As soon as this mess is over I'll start posting any recepe's you guys want.
Richtee Posted September 29, 2010 Author Posted September 29, 2010 I've been cooking since 13 and have worked at many various hotels.As soon as this mess is over I'll start posting any recepe's you guys want. Hang in there, man...I take a knee now and again, I'll remember your troubles. And looking forward to the food too!
dagabu Posted September 30, 2010 Posted September 30, 2010 Hang in there, man...I take a knee now and again, I'll remember your troubles. And looking forward to the food too! I dont know why but I find strength in this song. http://www.pyrobin.com/files/kick%20in%20the%20teeth.jpg
Updup Posted September 30, 2010 Posted September 30, 2010 I dont know why but I find strength in this song. http://www.pyrobin.com/files/kick%20in%20the%20teeth.jpg Ooh! Does anyone sing it? or just lyrics?
dagabu Posted September 30, 2010 Posted September 30, 2010 Its Papa Roach, kick in the teeth. Not a big fan of Papa but I love this song!
Updup Posted September 30, 2010 Posted September 30, 2010 (edited) Its Papa Roach, kick in the teeth. Not a big fan of Papa but I love this song! Ahh, cool, I'll be sure and check it out... Hard to see how it goes without hearing it. Edited September 30, 2010 by Updup
mormanman Posted October 5, 2010 Posted October 5, 2010 1 flat iron steak1 slice of bacon cut into 1/4 inch thick peices (against the grain)3 cloves of garlic crushed or diced1 shalot crushed or diced1 bundle of celontro diced4/5 of a 1 lt bottle of burgendy wine (non-alcoholic works just takes alot longer)1/8 to 1/4 stick of butter 1 cup of beef stock1/4 cup of flower get a sauce pan and put your butter and bacon and fry then add the shalots and garlic then the wine, boil off the wine to thicken the sauce. Takes about 15 minutes for alcoholic wine and about 35-40 for non-alcoholic. Set stove to a simmer. Mix in the flower to thicken the sauce and continue to simmer the wine while cooking your steak*. Cut the steak against the grain into 4 sections. Add sauce over the steak and top with celontro.*Cook the steak to how you like it. I made mine pretty rare, still mooing a little . Cost me about 20 bucks but was the best steak i've ever had. --------------------------------------- Get a flank steak or boneless skinless chicken breast (of course don't mix them together) put the *choice* in a gallon zip loc and add one bottle of italian wishbone dressing. Marinate for 3 to 4 days and cook.
Mumbles Posted October 11, 2010 Posted October 11, 2010 I was debating making a new thread for this, but I figured it'd fit just as well here. I'm looking for some high protein recipes. One of the side effects of burns is that your body loves to break down muscle fiber to heal itself. I can feel and see it in my arms and legs. I can't stop it, but eating quite a bit of protein helps to at least regenerate what is being used up. I'm looking for anything really. Full dishes, snack bars, smoothies, drinks, etc. I can only drink so many pre-packaged protein shakes. I'm on the look out now for unflavored protein powder to open my menu a bit more.
OneEyeCharlie Posted October 11, 2010 Posted October 11, 2010 (edited) I'm looking for some high protein recipes. I can think of a few easy things right out of the gate. Give me a bit of time, and I'll garner some ideas that any cooking skill level can accomplish. I assume you'd want some variation so you don't get bored out of your skull by the same-old, same-old. If you have certain dislikes, it'd be helpful to know as well. Breakfast - Ham and cheese omelet. Wham, all 3 ingredients protein laden. Try some Gruyere cheese; nice and creamy when melted Lunch - Old fashioned malted shake. Ice cream, Half&Half, dash of vanilla, malted milk powder, and a raw egg. Blend together. Heaven Dinner - Peanut crusted, baked chicken breasts with a curry yogurt dipping sauce. <-- very easy to make Edited October 11, 2010 by OneEyeCharlie
Richtee Posted October 11, 2010 Author Posted October 11, 2010 A nice munchie/appy: Double Deviled Eggs 6 Hard boiled eggs3 Slices Polish ham (lunchmeat type)1 Tbsp. mustard1 Tbsp. MayoCracked black pepper and red pepper flakes to tastePaprikaKosher salt Halve eggs and remove yolks. Eat 3 :{) In mixer/processor mix remaining yolks, ham slices, mustard and pepper, reduce to paste. Spoon into egg halves, sprinkle salt and paprika over top I sometimes toss a dill pickle in the mixer too- or whatever you'd like in there.
Mumbles Posted October 11, 2010 Posted October 11, 2010 I suppose now would be a good time to mention there are about two foods I don't like. Mustard and eggs. The last being a detriment to this whole high protein thing. Eggs in things are fine, but primarily egg dishes I can't do. I don't know if it's the texture, or smell, or what, but I just haven't found something I can do.
Richtee Posted October 11, 2010 Author Posted October 11, 2010 (edited) I suppose now would be a good time to mention there are about two foods I don't like. Mustard and eggs. The last being a detriment to this whole high protein thing. Eggs in things are fine, but primarily egg dishes I can't do. I don't know if it's the texture, or smell, or what, but I just haven't found something I can do.Heh...I hit the jackpot eh? Oook... How about grilled chicken breast? Or you staying away from fire for a while? (Actually, on edit- these can probably be made up under a broiler too... place on a grate to allow grease drainage and evener browning) Bacon wrapped chicken spears Get some breasts and a package of bacon. Cheap, thin cut stuff works best. Trim and pound out breasts to even thickness and cut into squarish strips- oh, 3/4 inch or so. Make up a quick dry rub (Or order some Mad Hunky rub ) and dust chicken. Wrap with bacon strip sprirally and grill. Do not overcook- they won't take too long to hit 165°. Quick and tasty/moist! Easy dry rub- in "parts" 2 Hungarian paprika1 Kosher salt1 brown sugar.5 onion powder.5 garlic powder.5 cumin.5 cracked black pepper On Edit AGAIN- perhaps wash down with a high protien fine bead head bev... :{) Edited October 11, 2010 by Richtee
TheSidewinder Posted October 13, 2010 Posted October 13, 2010 Uhh... what's wrong with lots and lots of somewhat-fatty and rare BEEEEEEEF!!! RED MEAT! You're young enough not to have to worry about the fat content. And from what I understand, rare is better than medium or well.
Richtee Posted October 13, 2010 Author Posted October 13, 2010 Uhh... what's wrong with lots and lots of somewhat-fatty and rare BEEEEEEEF!!! RED MEAT! You're young enough not to have to worry about the fat content. And from what I understand, rare is better than medium or well.I'm gonna ship him some concentrated beef, Side. AKA jerky
Mumbles Posted October 13, 2010 Posted October 13, 2010 Trust me, I have nothing against a nice juicy steak or hamburger. I was just looking for some other options. Now, if only I could get rid of this abdominal binder. It really limits the engorging I can do. We tried the bacon wrapped chicken spears last night. We were out of the good paprika, so I had to use kind of generic stuff, but it came out pretty well.
Skycastlefish Posted October 14, 2010 Posted October 14, 2010 (edited) I suppose now would be a good time to mention there are about two foods I don't like. Mustard and eggs. I put mustard on my scrambled eggs. Here's a high protein meal for you mumbles... Last Sunday I cooked the best chicken my family claims to have ever had (It really was good.) The only thing that could make it better would be to smoke it. Here's the gist... Mix together 3/4 cup apple sauce with 3 tablespoons Worcestershire sauce and set aside. Rinse a 3-5 pound chicken with water and dry with paper towels. Grab a small baking dish (no larger than an inch or two surrounding the chicken) or a loaf pan. You want the chicken to either be touching the edges of the container, compressed in the container (preferred,) or almost touching the edges. Hold the chicken over the baking dish and rub the apple sauce/Worcestershire sauce mixture all over the chicken letting it drip off into the pan (don't forget the inner cavity.) Then sprinkle the chicken heavily, inside and out, with a dry rub* of your choice (Mad Hunky would be perfect for this.) Lay the chicken, legs up, in the dish or wedge it into the loaf pan. Preheat your oven or smoker to 325 degrees and cook chicken uncovered for 1 1/2 to 2 1/2 hours until fully cooked. If you'd like, you can mix up 1/2 cup apple cider vinegar, cayenne to taste, and a lemon wedge squeezed and dropped in. If it looks like you need to add moisture during cooking, just pour some of this over top. I hope you guys try this, I got the idea from one of Chris Lilly's (8 time world BBQ champ) books. Your house will smell soo good. *Here's the chicken rub I used (I'm out of mad hunky for the time being) 1 tablespoon sugar 2 1/4 teaspoons paprika (Hungarian szeged if you've got it)1 1/2 teaspoons black pepper1 1/2 teaspoons garlic salt3/4 teaspoon celery salt3/4 teaspoon salt1/4 teaspoon cumin1/4 teaspoon coriander Screen, mix and use it all! Edit: I thought I'd point out that the end result doesn't taste like applesauce or worcestershire sauce. As usual, the apples and worcestershire disappear into the delicious background of the white meat. Mmmm. Edited October 14, 2010 by Skycastlefish
Mumbles Posted October 27, 2010 Posted October 27, 2010 ... Dinner - Peanut crusted, baked chicken breasts with a curry yogurt dipping sauce. This has been in the back of my mind for the last few days. I went ahead and made it today for lunch. Well, it was intended for lunch, but an unintended nap with the dog pushed lunch back to around 4pm. The peanut crusted chicken was to die for. So juicy, and came out slightly sweet which really added to the dish. The curry yogurt didn't really do it for me. Even a little bit way overpowered the taste of the chicken. I think it was more the recipe than anything. I felt like it had too much lemon juice in it. Peanut crusted chicken breasts: http://www.tasteofhome.com/Recipes/Peanut-Crusted-Chicken Curry yogurt dipping sauce: http://megansrecipes.wordpress.com/2010/04/13/yogurt-curry-dip/ I like my food a bit spicier, so I added a little cayenne pepper to the marinade, breading, and dip.
Richtee Posted November 18, 2010 Author Posted November 18, 2010 'Tis the season! For some of you who may have some venison and need some guidance, or for others just to drool. Or maybe puke... GRAPHIC butchering images attached... A customer of my side meat biz dropped off a couple GREAT hinds of venison. A youger doe... good clean meat, and well toned. Got my 8" boner like a razor... let's do this thing! The order was for jerky and snack stix. Gawd, I HATE snack stix...PITA! Ah well... he pays well.... anyway... rough debone... And cleaned up... prime jerky cuts, a pan of sausage fodder for the stix, and the scrap. Actually, I will probably roast the bones and use for a stock. Waste not, want not And here's an alternate de-bone. I did not need to do this, but IF he had requested a ham, this is the method I would have used. Yes, there's some sinew in this, but removing much more would make it jerky meat... It would tie back together after adding spice/cure mix and make a nice ham... or a roast without the cure.
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