Grits are amazing, coming from the South, I am very picky about my grits. Grits are best with a very small amount of real butter and lots of pepper. I also love Irish Oatmeal.
My current favorite recipe is the common pot roast.
software 2-3 pounds of chuck steak 1 10 oz can of condensed cream of mushroom soup (low sodium version if you can) 1/2 packet of onion soup 1/2 cup of water
hardware 1 crockpot/slow cooker 1 frying pan 1 set of tongs 1 spoon for stirring 1 knife 1 chopping board
1. Mix all the wet ingredients together in the crock pot. 2. Sear both sides of the chuck steak. 3. Put the chuck steak into the slow cooker and set on high for 3 hours. 4. Take out the steak, slice into strips, serve with the newly made gravy from the slow cooker.
Very similar to the French crepe, although somewhat eggier. Can be used as a sweet breakfast item or a savory dinner item.
2/3 c. all-purpose white flour 1/4 tsp salt 3 large eggs 1 1/2 c. whole milk 1 tbsp sugar or honey 3 tbsp unsalted butter, melted, plus butter for cooking
Combine the flour and salt in a bowl. Add eggs, milk, and sugar, and stir together until you have a light batter. Stir in the melted butter, and ensure there are no lumps in the batter. Let it rest for 30 minutes.
Melt 2 teaspoons of butter over medium heat in a heavy skillet (preferably cast-iron). Add approximately 1/3 c. of the batter to the skillet and tilt the skillet to spread the batter out evenly; you should have a fairly thin, but even, coating. Cook for about 3 or 4 minutes, until the batter has set on top, then flip and cook for 2 more minutes. Transfer to a plate and repeat the process, stacking them up as you go.
Odds are you'll probably screw up the first couple when you flip, but it gets easier as butter builds up in the pan. Serve the pancakes warm, with berries and sugar (or fruit preserves), butter, syrup, and pretty much whatever else you'd like. They're also very good with Jarlsberg and ham, as a savory dish.
Gravlaks with Sweet Mustard
Brined salmon, served raw. Damn tasty. If you like the Jewish lox, you'll probably like this stuff; it's roughly the same consistency, though it's not smoked, and it's flavored with dill. You really need to like dill (of course, you SHOULD like dill as it is) to enjoy this dish.
-Two 1 1/2 lb salmon fillets, skin on, completely deboned. I usually use wild-caught Atlantic salmon, but it can be pricey; farm-raised salmon is more economical, and it's almost as good. Try to get similarly sized fillets, and trim them to be equally sized when you're preparing the dish -3 tbsp kosher salt (you could try coarse sea salt too, but I've never used it in this dish) -1/3 c. white sugar -2 tsp. fresh coarsely ground black pepper -2 tbsp. finely chopped fresh dill -1 tsp. dill seeds -Sweet Mustard sauce
Rinse the fillets in cold water and pat dry. Combine the salt and sugar, and rub the flesh side of each fillet with the mixture; use all of the salt/sugar mix in this step. The fish should be pretty thoroughly coated. Place one fillet skin side down in a deep dish (at least 2") large enough to hold the fillets (I use a tupperware container about 3" deep and long enough to hold the fillets). Scatter the pepper, dill, and dill seeds over the fillet. Place the other fillet skin side up on top, so the two flesh sides are pressed against each other, sandwiching the dill, dill seeds, and pepper. Cover the dish with plastic wrap and place a heavy weight (a couple of heavy dishes or a saucepan) on top.
Refrigerate the fillets for 3 - 4 days, turning the fillets every 12 hours or so and basting them with the accumulated brine. To serve, discard the brining liquid and briefly rinse the fillets in cold water. Slice the fish thinly on the bias (an angled cut), removing the skin. Serve raw, with mustard sauce and good bread.
Mustard sauce: 6 tbsp sweet grainy mustard (or to taste) 2 - 3 tbsp dijon mustard 1 tbsp sugar (or to taste) 1 to 2 tbsp vinegar 1 cup vegetable oil 2 to 3 tbsp finely chopped fresh dill
Combine the mustards in a bowl. Add the sugar and 1 tbsp of the vinegar. Gradually add the oil, whisking the entire time. Adjust the flavors as needed; it shouldn't be too sweet or too acidic. Once the flavors are right, stir in the dill.
The sauce is great to experiment with; try combining different kinds of mustards and see what happens.
I don't have exact proportions for this recipe, but it's something I make fairly often:
- Cut pork chops or chicken breast into thin strips 2-3 inches long. Put the meat in a bowl, and cover it with a sauce consisting of: 1 part honey, 3 parts hoisin sauce, a bit of lemon juice, and a healthy sprinkling of five-spice powder. Leave that to soak while you prepare the rest of this, or marinate longer if you've got the time to plan ahead. - Cut up a suitable amount of red bell pepper into 1-inch squares. - Pineapple, cut into approximately 1-inch (or slightly smaller) chunks. Canned chunked pineapple is what I usually use, but fresh pineapple should also work. - Roasted cashews, preferably unsalted.
Stir-fry the lot of this, and serve over rice OR mix cooked noodles in at the last second. Yum.
I don't know how I missed this thread earlier! You're going to need an oven-safe frying pan to make this - I prefer a 5-qt Sauté pan. I also double-up on the makings for the sauce because it tastes so damn good over potatoes. Here's one of my favorites to make, in its original recipe form:
One-Pan Whiskey-Flavored Pork Chops - 4 servings (serving size: 1 pork chop and about 1/3 cup sauce)
Ingredients
* 2/3 cup fat-free sour cream * 1/2 cup water * 2 tablespoons all-purpose flour * 1/2 teaspoon salt * 1/2 teaspoon dried rubbed sage * 1/4 teaspoon black pepper * 4 (6-ounce) bone-in center-cut pork chops, trimmed (You can substitute loin chops if you want - they turn out just fine) * 1/4 teaspoon salt * 1/8 teaspoon black pepper * 1 teaspoon olive oil * 1/2 cup chopped onion * 1 (8-ounce) package presliced mushrooms * 1/2 cup whiskey
Preparation
Preheat oven to 300°. Combine the first 6 ingredients in a small bowl. Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add pork; sauté 5 minutes on each side or until golden. Remove pork from pan. Add onion and mushrooms to pan; sauté for 3 minutes. Carefully add whiskey to pan; cook for 1 minute or until liquid almost evaporates. Stir sour cream mixture into pan. Return pork to pan; spoon sauce over pork. Wrap handle of skillet with foil. Cover and bake at 300° for 1 hour. Serve immediately.
For the potatoes, either mash up some real potatoes (with garlic, sour cream, and butter - and don't pussy out and use the instant type!) or get yourself some good baking potatoes. You can bake the potatoes in the same oven, but you'll have to get them started earlier because a medium-sized potato in a 300° oven will take over 90 minutes to fully bake. I like to coat my baking potatoes in olive oil and then roll them in coarse salt (kosher or sea salt work fine) before baking them. And don't forget to pierce them to let the steam out; you don't want an exploded potato in the oven.
Ingredients 1 White Large Onion, Chopped 3 Pepper (Green, Yellow, Red, etc), Chopped 1 oz. Dry Ranch-Style Salad Dressing Mix 2 envelopes Taco Seasoning Mix (only 1 ½ used) 3 14.5 oz. cans Diced Tomatoes with Onions/Chilies (undrained) 1 16 oz. cans Pinto Beans (undrained) 2 15.5 oz. cans Hominy, 1 Yellow & 1 White (drained) 1 14.5 oz. can Stewed Tomatoes (undrained) 2 cloves Garlic --------------- Accompaniments: Sour Cream Tortilla Chips Refried Beans Cheese Tortilla Chips
Preparation 1) Add all ingredients, including the entire first package of Taco Mix. Add the second envelope of Taco Mix to Taste. 2) Cook on low for 6 hours. 3) Serve with Accompaniments, as desired.
Take roughly equal amounts (traditionally slightly more beef), say two pounds each, of pork (top loin or Kassler) and beef (topside) (regional variants include lamb (shoulder) as well). You also need some onions (about a tenth of how much meat you buy by weight, or bout one or two onions per pound of meat), salt and unground black pepper (for the authentic Finnish touch use allspice berries / Jamaican pepper instead).
The quality of the meat is important (this stew gets all its flavor form the meat you put in, no faking it by adding beef broth etc). You don't need fillet to make a good stew but you also don't want membranes (those suckers never tenderize), especially in the beef. I usually go to a food store with a butchers desk and get "cleaned" pieces. Buy enough to fill up the casserole you are going to use. Our casserole fits eight pounds of meat which serves 12 people easily.
1) Cut the meat into 1-inch cubes. Chop the onions into two or four large chunks. Stack it so the beef and onions (and possibly lamb) are on the bottom and the pork is on top. Add 10 black peppers (or the aforementioned allspice berries).
2) Fill the casserole with water so that only the beef is covered (the pork should stay above the water line).
3) Put the casserole into the oven on high (250C) for 30 -- 45 min, until the pork is nicely browned. Turn over the pork, add a bit of salt and let the it brown for another 15 minutes, then lightly mix up all the meat.
4) Lower the oven heat to 150C and let stew for 2-3 hours. Don't let the water evaporate completely, but don't add too much either, this is stew, not soup!
And you're done! At this point, you can lower the heat to 100C cover the casserole and pretty much leave it in the oven indefinitely
As a side dish, potatoes are very traditional, but anything goes really. I like to do an assortment of root vegetables. So take potatoes, carrots, rutabaga, turnips and kohlrabi, dice into 1 inch cubes, fry in a pan with some butter or bake in the oven with the stew.
Chicharron: Yesterday my mom thought me how to cook South American style chicharron. It came out pretty good if you ask me. So here it goes.
Ingreditents: 1. Pork rinds, we are trying to look for high fat content. You can use other meat besides pork, in Peru we also use chicken. 2. Salt 3. Water
Steps: 1. The first step is but the pork rinds into small pieces (4 by 3 inch) they don't have to look perfectly simetrical they just need to be small enough to fit on a cooking pot. 2. Fill the pot with water and then at salt to it (the salt amount will depend on your taste) , wait until it starts to boil and ass the pieces of pork rinds into the pot and wait until they are cooked. 3. After that move the cooked pieces of pork rinds into a pan and pour the water out of the cooking pot. 4. Now put about 5 pieces of cooked pork rinds into the empty pot and turn the heat to high. The trick is to make the pork rinds fried themselves with their own fat. Now you have to be carefull here since you might get burn with the hot oil that te fat will produce. 5. You will know that they are fully cooked when you notice them to change to a browninsh looking color. Congratulations you have now prepared your first Chicharron. You can try marinating them after boiling them, people in Bolivia use different kind of licors during this step. I personally enjoy them with salt.
The normal side dishes for chicharron are rice, or salad. You can also dipped them on a small pirex filled with lime juice. If you have a good backery nearby I would recommend eating them with small french bread or ciabatta.
Best Gingerbread Cookies I've ever made. Of course, they are also the ONLY gingerbread cookies I've ever made but even still I'm really pleased with the way they came out. I used a large (about 5 inch) gingerbread man cookie cutter to cut them out and then used this glaze to brush on top of them after they were baked and cooled. Just make sure to not go too heavy on the milk (stick closer to the 1 1/2 tablespoon and not the full 2) to keep the glaze thick so you can paint the cookies with them.
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software
2-3 pounds of chuck steak
1 10 oz can of condensed cream of mushroom soup (low sodium version if you can)
1/2 packet of onion soup
1/2 cup of water
hardware
1 crockpot/slow cooker
1 frying pan
1 set of tongs
1 spoon for stirring
1 knife
1 chopping board
1. Mix all the wet ingredients together in the crock pot.
2. Sear both sides of the chuck steak.
3. Put the chuck steak into the slow cooker and set on high for 3 hours.
4. Take out the steak, slice into strips, serve with the newly made gravy from the slow cooker.
Very similar to the French crepe, although somewhat eggier. Can be used as a sweet breakfast item or a savory dinner item.
2/3 c. all-purpose white flour
1/4 tsp salt
3 large eggs
1 1/2 c. whole milk
1 tbsp sugar or honey
3 tbsp unsalted butter, melted, plus butter for cooking
Combine the flour and salt in a bowl. Add eggs, milk, and sugar, and stir together until you have a light batter. Stir in the melted butter, and ensure there are no lumps in the batter. Let it rest for 30 minutes.
Melt 2 teaspoons of butter over medium heat in a heavy skillet (preferably cast-iron). Add approximately 1/3 c. of the batter to the skillet and tilt the skillet to spread the batter out evenly; you should have a fairly thin, but even, coating. Cook for about 3 or 4 minutes, until the batter has set on top, then flip and cook for 2 more minutes. Transfer to a plate and repeat the process, stacking them up as you go.
Odds are you'll probably screw up the first couple when you flip, but it gets easier as butter builds up in the pan. Serve the pancakes warm, with berries and sugar (or fruit preserves), butter, syrup, and pretty much whatever else you'd like. They're also very good with Jarlsberg and ham, as a savory dish.
Gravlaks with Sweet Mustard
Brined salmon, served raw. Damn tasty. If you like the Jewish lox, you'll probably like this stuff; it's roughly the same consistency, though it's not smoked, and it's flavored with dill. You really need to like dill (of course, you SHOULD like dill as it is) to enjoy this dish.
-Two 1 1/2 lb salmon fillets, skin on, completely deboned. I usually use wild-caught Atlantic salmon, but it can be pricey; farm-raised salmon is more economical, and it's almost as good. Try to get similarly sized fillets, and trim them to be equally sized when you're preparing the dish
-3 tbsp kosher salt (you could try coarse sea salt too, but I've never used it in this dish)
-1/3 c. white sugar
-2 tsp. fresh coarsely ground black pepper
-2 tbsp. finely chopped fresh dill
-1 tsp. dill seeds
-Sweet Mustard sauce
Rinse the fillets in cold water and pat dry. Combine the salt and sugar, and rub the flesh side of each fillet with the mixture; use all of the salt/sugar mix in this step. The fish should be pretty thoroughly coated. Place one fillet skin side down in a deep dish (at least 2") large enough to hold the fillets (I use a tupperware container about 3" deep and long enough to hold the fillets). Scatter the pepper, dill, and dill seeds over the fillet. Place the other fillet skin side up on top, so the two flesh sides are pressed against each other, sandwiching the dill, dill seeds, and pepper. Cover the dish with plastic wrap and place a heavy weight (a couple of heavy dishes or a saucepan) on top.
Refrigerate the fillets for 3 - 4 days, turning the fillets every 12 hours or so and basting them with the accumulated brine. To serve, discard the brining liquid and briefly rinse the fillets in cold water. Slice the fish thinly on the bias (an angled cut), removing the skin. Serve raw, with mustard sauce and good bread.
Mustard sauce:
6 tbsp sweet grainy mustard (or to taste)
2 - 3 tbsp dijon mustard
1 tbsp sugar (or to taste)
1 to 2 tbsp vinegar
1 cup vegetable oil
2 to 3 tbsp finely chopped fresh dill
Combine the mustards in a bowl. Add the sugar and 1 tbsp of the vinegar. Gradually add the oil, whisking the entire time. Adjust the flavors as needed; it shouldn't be too sweet or too acidic. Once the flavors are right, stir in the dill.
The sauce is great to experiment with; try combining different kinds of mustards and see what happens.
- Cut pork chops or chicken breast into thin strips 2-3 inches long. Put the meat in a bowl, and cover it with a sauce consisting of: 1 part honey, 3 parts hoisin sauce, a bit of lemon juice, and a healthy sprinkling of five-spice powder. Leave that to soak while you prepare the rest of this, or marinate longer if you've got the time to plan ahead.
- Cut up a suitable amount of red bell pepper into 1-inch squares.
- Pineapple, cut into approximately 1-inch (or slightly smaller) chunks. Canned chunked pineapple is what I usually use, but fresh pineapple should also work.
- Roasted cashews, preferably unsalted.
Stir-fry the lot of this, and serve over rice OR mix cooked noodles in at the last second. Yum.
One-Pan Whiskey-Flavored Pork Chops - 4 servings (serving size: 1 pork chop and about 1/3 cup sauce)
Ingredients
* 2/3 cup fat-free sour cream
* 1/2 cup water
* 2 tablespoons all-purpose flour
* 1/2 teaspoon salt
* 1/2 teaspoon dried rubbed sage
* 1/4 teaspoon black pepper
* 4 (6-ounce) bone-in center-cut pork chops, trimmed (You can substitute loin chops if you want - they turn out just fine)
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper
* 1 teaspoon olive oil
* 1/2 cup chopped onion
* 1 (8-ounce) package presliced mushrooms
* 1/2 cup whiskey
Preparation
Preheat oven to 300°. Combine the first 6 ingredients in a small bowl. Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add pork; sauté 5 minutes on each side or until golden. Remove pork from pan. Add onion and mushrooms to pan; sauté for 3 minutes. Carefully add whiskey to pan; cook for 1 minute or until liquid almost evaporates. Stir sour cream mixture into pan. Return pork to pan; spoon sauce over pork. Wrap handle of skillet with foil. Cover and bake at 300° for 1 hour. Serve immediately.
For the potatoes, either mash up some real potatoes (with garlic, sour cream, and butter - and don't pussy out and use the instant type!) or get yourself some good baking potatoes. You can bake the potatoes in the same oven, but you'll have to get them started earlier because a medium-sized potato in a 300° oven will take over 90 minutes to fully bake. I like to coat my baking potatoes in olive oil and then roll them in coarse salt (kosher or sea salt work fine) before baking them. And don't forget to pierce them to let the steam out; you don't want an exploded potato in the oven.
Category:Crockpot
Servings:10
Prep. time (min):20
Ingredients
1 White Large Onion, Chopped
3 Pepper (Green, Yellow, Red, etc), Chopped
1 oz. Dry Ranch-Style Salad Dressing Mix
2 envelopes Taco Seasoning Mix (only 1 ½ used)
3 14.5 oz. cans Diced Tomatoes with Onions/Chilies (undrained)
1 16 oz. cans Pinto Beans (undrained)
2 15.5 oz. cans Hominy, 1 Yellow & 1 White (drained)
1 14.5 oz. can Stewed Tomatoes (undrained)
2 cloves Garlic
---------------
Accompaniments:
Sour Cream
Tortilla Chips
Refried Beans
Cheese
Tortilla Chips
Preparation
1) Add all ingredients, including the entire first package of Taco Mix. Add the second envelope of Taco Mix to Taste.
2) Cook on low for 6 hours.
3) Serve with Accompaniments, as desired.
Take roughly equal amounts (traditionally slightly more beef), say two pounds each, of pork (top loin or Kassler) and beef (topside) (regional variants include lamb (shoulder) as well). You also need some onions (about a tenth of how much meat you buy by weight, or bout one or two onions per pound of meat), salt and unground black pepper (for the authentic Finnish touch use allspice berries / Jamaican pepper instead).
The quality of the meat is important (this stew gets all its flavor form the meat you put in, no faking it by adding beef broth etc). You don't need fillet to make a good stew but you also don't want membranes (those suckers never tenderize), especially in the beef. I usually go to a food store with a butchers desk and get "cleaned" pieces. Buy enough to fill up the casserole you are going to use. Our casserole fits eight pounds of meat which serves 12 people easily.
1) Cut the meat into 1-inch cubes. Chop the onions into two or four large chunks. Stack it so the beef and onions (and possibly lamb) are on the bottom and the pork is on top. Add 10 black peppers (or the aforementioned allspice berries).
2) Fill the casserole with water so that only the beef is covered (the pork should stay above the water line).
3) Put the casserole into the oven on high (250C) for 30 -- 45 min, until the pork is nicely browned. Turn over the pork, add a bit of salt and let the it brown for another 15 minutes, then lightly mix up all the meat.
4) Lower the oven heat to 150C and let stew for 2-3 hours. Don't let the water evaporate completely, but don't add too much either, this is stew, not soup!
And you're done! At this point, you can lower the heat to 100C cover the casserole and pretty much leave it in the oven indefinitely
As a side dish, potatoes are very traditional, but anything goes really. I like to do an assortment of root vegetables. So take potatoes, carrots, rutabaga, turnips and kohlrabi, dice into 1 inch cubes, fry in a pan with some butter or bake in the oven with the stew.
Yesterday my mom thought me how to cook South American style chicharron. It came out pretty good if you ask me. So here it goes.
Ingreditents:
1. Pork rinds, we are trying to look for high fat content. You can use other meat besides pork, in Peru we also use chicken.
2. Salt
3. Water
Steps:
1. The first step is but the pork rinds into small pieces (4 by 3 inch) they don't have to look perfectly simetrical they just need to be small enough to fit on a cooking pot.
2. Fill the pot with water and then at salt to it (the salt amount will depend on your taste) , wait until it starts to boil and ass the pieces of pork rinds into the pot and wait until they are cooked.
3. After that move the cooked pieces of pork rinds into a pan and pour the water out of the cooking pot.
4. Now put about 5 pieces of cooked pork rinds into the empty pot and turn the heat to high. The trick is to make the pork rinds fried themselves with their own fat. Now you have to be carefull here since you might get burn with the hot oil that te fat will produce.
5. You will know that they are fully cooked when you notice them to change to a browninsh looking color.
Congratulations you have now prepared your first Chicharron.
You can try marinating them after boiling them, people in Bolivia use different kind of licors during this step. I personally enjoy them with salt.
The normal side dishes for chicharron are rice, or salad. You can also dipped them on a small pirex filled with lime juice.
If you have a good backery nearby I would recommend eating them with small french bread or ciabatta.