Posted on 09/06/2013 10:12:12 AM PDT by US Navy Vet
Looking for something yummy to make for this weekend, Beef, Chicken, Pork any suggestions?
Here's how I make mine:
Heat about 2 T olive oil and 1 T butter in sauté pan, till butter melts
Add 1/2 t garlic powder, or 1 clove crushed fresh garlic. Sauté 1 min.
Add mushrooms and sauté til mushrooms render their liquid...about 5-6 mins.
Add about 1/4 C red wine (doesn't have to be your best wine ;)
Simmer til liquid is reduced to desired consistency - about 4 mins.
I've been making my "steak" mushrooms like this for over 20 years and everyone seems to like them. Never any left over ;)
Whatever happened to that monthly recipe thread?
I usually just shot off the oven, and let it cool down in there until I’m ready to deal with it. Given the long cook time, this usually means making it one day and starting to eat it the next, but that gives more time for the pork to absorb the flavors from the sauce. (We tend to also cook chili in advance because the flavor intensifies if you store it in the fridge for a day, and it reheats very well.)
West Texas Fried Venison. If you ain’t got a deer, shoot your neighbor. His wife will buy the beer.
And spritz with vinegar/red pepper for that North Carolina BBQ heaven ;)
Or check out the most highly rated shrimp scampi recipe on allrecipes.com.
It all depends on what you like and how much work you want to put into it. Myself, I don't like to work much in the kitchen. For instance, I have Julia Child's "How to Cook." FANTASTIC cookbook. Every recipe I've tried has been a knockout. But some of them... you'll work all day at them, especially if you're a newbie cook like me and your sous chef skills aren't exactly impressive. In particular, there is a four (or five?)-fish stew recipe in her book that I still dream about. But it took me eight hours to make it, so I haven't tackled that one again.
If you like Mexican, you can't go wrong with Rick Bayless. Luscious flavors. You can find a lot of his recipes on the web.
Good luck! I hope you find something extremely tasty and relatively easy to make. Cheers!
1 tablespoon peanut oil
1 shallot, finely chopped
1/4 white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger-garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 lb boneless skinless chicken thighs, cut into bite size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water
Directions
1. Heat 1 tablespoon oil in a large saucepan over medium high heat.
2. Saute shallot and onion until soft and translucent.
3. Stir in butter, lemon juice, ginger garlic paste, 1 tsp garam masala, chili powder, cumin and bay leaf.
4. Cook, stirring, for 1 minute.
5. Add tomato puree and cook for 2 minutes, stirring frequently.
6. Stir in half-and-half and yogurt.
7. Reduce heat to low and simmer for 10 minutes, stirring frequently.
8. Season with salt, pepper and cayenne.
9. Remove from heat and set aside.
10. Heat 1 tablespoon oil in a large heavy skillet over medium heat.
11. Cook chicken until lightly browned, about 10 minutes.
12. Reduce heat and season with 1 tsp garam masala and cayenne.
13. Stir in about 1/3 of the sauce and simmer until liquid has reduced and chicken is no longer pink, about 5 minutes.
14. Pour the rest of the sauce into the chicken.
15. Mix together cornstarch and water, then stir into the sauce.
16. Cook for 5 to 10 minutes, or until thickened.
6 Tbs. olive oil
1 pound chanterelle mushrooms*, quartered if large
Salt and freshly ground pepper
6 fresh or 3 dried bay leaves
3 medium shallots, minced
1 garlic clove, minced
1 thyme sprig
1 cup beef broth
1 ½ Tbs. Banyuls vinegar or other wine vinegar
1 tsp. Dijon mustard
In a large skillet, heat 2 Tbs. of oil.
Add the chanterelles, season with salt & pepper and cook over moderately high heat until the liquid they release has evaporated, about 4 minutes. Continue cooking, stirring, until the mushrooms begin to brown, about 5 minutes longer. Add the remaining 4 Tbs. of oil, the bay leaves, shallots, garlic and thyme and cook over low heat, stirring, until the mushrooms are tender, 7 min. Add the reduced beef broth and simmer for 1 min. Remove from the heat and stir in the vinegar and mustard. Season with salt and pepper and remove from heat.
These can be prepared 4 hours ahead and reheated. Reheat the mushrooms and discard the bay leaves and thyme sprig.
*small portabellas (crimini) are a good, more economical substitute.
Glad you asked... There are lots of interesting recipes here. Maybe there should be a freeper cookbook.
Does the chicken go into the saucepan at this point, too, or do you just make the sauce in the saucepan and pour it over the chicken at the end?
Basically, the idea is to marinade the chicken in buttermilk for a day before cooking. Put the chicken pieces in a plastic bag, add buttermilk, salt, and whatever else strikes your fancy (I like a bit of Crystal hot sauce, and maybe some garlic). When you're ready to fry, make up your favorite seasoned flour (and breadcrumb, if you like) mixture, shake off the buttermilk and any clinging solids, coat, and fry.
Sweet pics of your kids on your flicker site and the recipe sounds good. (since I don’t drink beer, what kind do you suggest?)
Rigatoni with Italian sausage and kale sounds awfully good to me right now.
You can put a link in this thread, it’s not considered blogpimping. That’s only when a new thread is started outside of the blogs area. Cause I want to see the site as well :-)
I’ve done that with pork and it’s amazingly good! Ping for later.
You don’t have to drink beer to enjoy cooking with it. I don’t drink it either.
The flavor it adds is amazing and all the alcohol cooks away
Try Sam Adams beer for the best flavor.
This is a great covered dish to bring to a football get-together. Easy to make, and you will always leave with an empty bowl...
Mexican Casserole
1½-2 lbs. ground meat
1 can mushrooms, drained (small or large can, your choice)
1 lg. Onion, chopped
1 green bell pepper, chopped
2-3 cloves garlic, minced
1 can Ranch Style beans (brand name, works best)
1 can cream of mushroom soup, undiluted
1 med. jar Ortega taco sauce (hotness depends on your taste)
1 lb. pkg. jalpeno Velveeta cheese
1 lg. Bag Doritos
In a large skillet combine meat and vegetables and cook till meat is browned, drain, pour in beans and heat thoroughly,
In a large casserole dish line the sides and bottom with a bed of Doritos, pour meat mixture in, dot with soup using a spoon, pour taco sauce over this, slice Velveeta to cover the top, heat in oven at 300 degrees till the cheese bubbles, enjoy!
2-3 lb lean beef roast
2 beef bouillon cubes
4 large onions, thinly sliced
1 can beer (not light)
Rinse any blood off the roast, and pat dry. Put into crock pot. Sprinkle with crushed bouillon cubes. Lay all the onions on top of the meat. SLOWLY pour in the can of beer over everything. Cook on low heat for 8-10 hours. Most of the onions will have liquified when it's all done. Then, thicken the juice with cornstarch or a flour/milk slurry to thicken to a delicious gravy. Serve with potatoes, or noodles or rice.
1 lb. ground beef....cook and drain. In the meantime put all this in a bowl to mix before you add it to the skillet of cooked beef. 1 onion diced.....1 green pepper diced....1/2 bottle of ketchup....1 tablespoon French’s mustard....1/4 cup white vinegar......heaping tablespoon of sugar.....and 1 teaspoon GROUND CLOVES....THAT”S the great flavor ingredient...mix and put into covered skillet on low for about 20-30 minutes. Get or make some deli coleslaw to put on the bun with it. We always do baked beans with it...drain most of the liquid out of the can of Pork and Beans....add 2 tablespoons at least of brown sugar, and top with bacon and then top with some ketchup...bake at 300 for about an hour or until much drier and bacon done. Hope you enjoy.
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