Whoah I didn't know about the name change on the West Coast. How does that work with the unforgettable Helman's jingle? "Bring out the Best Foods and bring out the best"?CRTGAMER wrote:Sounds deeeelish! If the dish has noodles count me in! Just to clarify, Helman's on the West Coast is called Best Foods. Luke, know what you mean, to me Kraft is too tangy.
Images from Amazon, is there anything they don't stock?
Recipe Thread - Post your best recipies!
Re: Recipe Thread - Post your best recipies!
Re: Recipe Thread - Post your best recipies!
I grilled some alligator for dinner. Sprinkled Caribbean jerk seasoning on it. Wasn't bad. I'm not sure grilling alligator is the best way to cook it. I'm wondering how it would be smoked.
My next plan for cooking alligator is to marinade it in hotsauce for a day then bread it in cornmeal like catfish and deep fry it. . . once I've gotten a new fryer.
My next plan for cooking alligator is to marinade it in hotsauce for a day then bread it in cornmeal like catfish and deep fry it. . . once I've gotten a new fryer.
Re: Recipe Thread - Post your best recipies!
I like it broiled with lemon garlic butter if it is a young gator. It is terrible fried in my opinion.Jrecee wrote:I grilled some alligator for dinner. Sprinkled Caribbean jerk seasoning on it. Wasn't bad. I'm not sure grilling alligator is the best way to cook it. I'm wondering how it would be smoked.
My next plan for cooking alligator is to marinade it in hotsauce for a day then bread it in cornmeal like catfish and deep fry it. . . once I've gotten a new fryer.
Last edited by jp1 on Sat Jul 17, 2010 12:55 am, edited 1 time in total.
Re: Recipe Thread - Post your best recipies!
Same with humanjp1 wrote:It is terrible fried in my opinion.Jrecee wrote:I grilled some alligator for dinner. Sprinkled Caribbean jerk seasoning on it. Wasn't bad. I'm not sure grilling alligator is the best way to cook it. I'm wondering how it would be smoked.
My next plan for cooking alligator is to marinade it in hotsauce for a day then bread it in cornmeal like catfish and deep fry it. . . once I've gotten a new fryer.
Re: Recipe Thread - Post your best recipies!
My best recipe....
Beer.
Beer.
Re: Recipe Thread - Post your best recipies!
Someone requested an Osso Bucco Recipe. I doubt I've ever made it the same way twice, but the general techniques and ingredients are pretty much the same.
Since this is more than likely my favorite meal, instead of just listing ingredients, rather I'll tell you how I make it. It'll be a long boring description, but I honestly don't want to just give a recipe, as it deserves more. But, I'll give it shot.
Three big things for Osso Bucco.
1: Meat
2: Sauce
3: Wine
First thing is last.
Second thing is first. A decent red sauce. It's truly different from any other leading sauce, and I always make my sauce first when making Osso Bucco. Make a mirepoix (an equal amount of finely diced carrots, yellow onions, and celery) equaling around 3/4's cup worth, and dice a clove of garlic, but keep it separate. You'll need around 3.5 cups of diced tomatoes; if using canned, get san marzanos, if fresh, use somewhat overripe large tomatoes.
In a hot sauce pot, add a TBSP of olive oil. Add mirepoix, cook until onions are translucent. Add garlic, and turn the heat to high, and keep stirring and deglaze the pot with a heavy splash of wine. Add a TBSP of butter, stir, add tomatoes (if using fresh tomatoes, add 1/4 cup beef stock). Keep covered on low heat for at least one hour, stirring frequently. Add herbs to taste. Usually I stick with fresh rosemary and basil. Be sure to taste the sauce. If using canned tomatoes, and it has a somewhat metallic taste, add an additional TBSP of butter. If too bitter, add a tsp. of sugar.
Wine. Chianti is probably my favorite for this red sauce and as a great accompaniment to the meal. It's dry, but it works well with my favorite cut of meat for this meal, veal shanks. That works for a nice lead in:
Meat. Veal shanks are the way to go, and since the delicacy of this dish is the bone marrow, choose a shank that is at least 2" thick with a thick bone in the middle. Make sure the bone contains a lot of marrow, and not just a think bone. If you can't find veal shanks, you can substitute using lamb shanks.
Take the shanks, and dust them in a mixture of salt, pepper, and flour. In a hot saute pan, add a little olive oil, and add the shanks. Let them brown on all sides. After the shanks are golden brown, place them on top of the red sauce. Don't dunk them in, as you don't want the dominant flavor to be the sauce, it's just an accompaniment. Cover, and let simmer for at least 1.5 hours, or until the meat falls off the bone.
Then enjoy with a glass of wine. You can buy special tiny forks for getting out the marrow, or just use a butter knife.
I usually serve Osso Bucco with a side of buttery Cannelleni beans, and a loaf of freshly baked Focaccia bread (I've got a great recipe for that too).
Bon Appetit!
Since this is more than likely my favorite meal, instead of just listing ingredients, rather I'll tell you how I make it. It'll be a long boring description, but I honestly don't want to just give a recipe, as it deserves more. But, I'll give it shot.
Three big things for Osso Bucco.
1: Meat
2: Sauce
3: Wine
First thing is last.
Second thing is first. A decent red sauce. It's truly different from any other leading sauce, and I always make my sauce first when making Osso Bucco. Make a mirepoix (an equal amount of finely diced carrots, yellow onions, and celery) equaling around 3/4's cup worth, and dice a clove of garlic, but keep it separate. You'll need around 3.5 cups of diced tomatoes; if using canned, get san marzanos, if fresh, use somewhat overripe large tomatoes.
In a hot sauce pot, add a TBSP of olive oil. Add mirepoix, cook until onions are translucent. Add garlic, and turn the heat to high, and keep stirring and deglaze the pot with a heavy splash of wine. Add a TBSP of butter, stir, add tomatoes (if using fresh tomatoes, add 1/4 cup beef stock). Keep covered on low heat for at least one hour, stirring frequently. Add herbs to taste. Usually I stick with fresh rosemary and basil. Be sure to taste the sauce. If using canned tomatoes, and it has a somewhat metallic taste, add an additional TBSP of butter. If too bitter, add a tsp. of sugar.
Wine. Chianti is probably my favorite for this red sauce and as a great accompaniment to the meal. It's dry, but it works well with my favorite cut of meat for this meal, veal shanks. That works for a nice lead in:
Meat. Veal shanks are the way to go, and since the delicacy of this dish is the bone marrow, choose a shank that is at least 2" thick with a thick bone in the middle. Make sure the bone contains a lot of marrow, and not just a think bone. If you can't find veal shanks, you can substitute using lamb shanks.
Take the shanks, and dust them in a mixture of salt, pepper, and flour. In a hot saute pan, add a little olive oil, and add the shanks. Let them brown on all sides. After the shanks are golden brown, place them on top of the red sauce. Don't dunk them in, as you don't want the dominant flavor to be the sauce, it's just an accompaniment. Cover, and let simmer for at least 1.5 hours, or until the meat falls off the bone.
Then enjoy with a glass of wine. You can buy special tiny forks for getting out the marrow, or just use a butter knife.
I usually serve Osso Bucco with a side of buttery Cannelleni beans, and a loaf of freshly baked Focaccia bread (I've got a great recipe for that too).
Bon Appetit!
Re: Recipe Thread - Post your best recipies!
Luke, or anyone really, any tips for caring for a cast iron skillet? When I was a kid it was like my grandma never washed hers or something lol. I get a little worried about stuff like E. Coli so I wash mine. Will that remove the seaoning? What is the best way to handle this?
Re: Recipe Thread - Post your best recipies!
Washing it regularly will ruing the seasoning. You may even want to re-season it, depending on how it looks. After cooking, I take a few pieces of a quality paper towel, dunk it in soap warm soapy water, go over the inside of the pan once, then a second time with just hot water on a paper towel. Then make sure the skillet is dry, and then apply a thin layer of oil or crisco everywhere on the skillet except the bottom.Octopod wrote:Luke, or anyone really, any tips for caring for a cast iron skillet? When I was a kid it was like my grandma never washed hers or something lol. I get a little worried about stuff like E. Coli so I wash mine. Will that remove the seaoning? What is the best way to handle this?
Speaking of cast iron skillets, the best ones are usually found in the camping section of superstores such as wal-mart. That's where you'll find a Lodge skillet that is 15-1/4" dia., 2-1/4" deep. Sucker weighs a ton, but it's excellent for making deep dish pizzas.
Re: Recipe Thread - Post your best recipies!
Ok, I'll give that a try instead of straight washing it. I know that cast iron can rust so I have been making sure to dry it fast at least.
Re: Recipe Thread - Post your best recipies!
Yeah, don't wash it, and leaving a coat of oil on it will make the skillet last forever.Octopod wrote:Ok, I'll give that a try instead of straight washing it. I know that cast iron can rust so I have been making sure to dry it fast at least.