Food Recipe Thread

• Basic Roasted Vegetables

You can cook just about any vegetable this way, either alone or in combination. This recipe calls for my favorites, asparagus and broccoli. Root vegetables, such as potatoes or carrots, can be cooked in the same way with delicious results. Softer vegetables, such as tomatoes and zucchini, will need a little less time.
Serves 4:
Ingredients:

2 bunches asparagus or broccoli, woody ends trimmed off and discarded
1 to 2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 to 2 tablespoons fresh herbs, such as rosemary, basil, oregano, thyme, and/or sage

Instructions:

• Preheat the oven to 450 degrees.

• Place the vegetables on a large baking sheet and sprinkle with the olive oil, salt, pepper, and herbs.

• Place in the oven and roast until the vegetables are well browned and tender, about 45 minutes to 1 hour.

Whether you are smoking or grilling a brisket, this marinade will add a lot of flavor and help tenderize the meat.
INGREDIENTS:
• 1 1/2 cups red wine
• 1/2 cup olive oil
• 1 1/2 tablespoons mustard
• 1 1/2 tablespoons lemon juice
• 1 tablespoon wine vinegar
• 1 tablespoon horseradish
• 1 1/2 teaspoons salt
• 1 teaspoon cayenne pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
PREPARATION:
Mix all ingredients together. Pour over brisket and let marinate overnight in the refrigerator. Remove brisket for smoking and boil remaining marinade for 5 minutes and use as a baste.

LBJ BBQ Sauce

INGREDIENTS:
• 3 cups ketchup
• 1 cup honey
• 1/2 cup brown sugar
• 1/2 cup Worcestershire sauce
• 1/2 cup water
• 1 medium onion, diced
• 1 green pepper, diced
• 2 tablespoons tabasco
• 2 tablespoons white vinegar
• 2 teaspoons garlic powder
PREPARATION:
Mix all ingredients together. Place in saucepan and bring to a boil. Reduce heat and simmer until onion and pepper are tender.

Grilled Brisket
From Derrick Riches,Your Guide to Barbecues & Grilling.
If you are not up to smoking a full sized brisket, this slow grilled brisket is a great alternative. You use a trimmed brisket this time and you actually want it with as little fat as possible. Remember to bast frequently and to keep your grill temperature low.
Prep Time : 30min
Cook Time : 5hr 00min
Type of Prep : Grill
Cuisine : U.S. Regional
Occasion : Cookout
INGREDIENTS:
• 1 5 pound brisket
• 1 large onion chopped
• 1 cup water
• 7 ounce of beer
• 1 stick of butter
• 1/3 cup cider vinegar
• 6 cloves garlic minced
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons black pepper
• 2 tablespoons cayenne
• 2 tablespoons paprika
• 2 tablespoons brown sugar
• 1/2 tablespoon Worcestershire sauce
• 1 teaspoon chili powder
• salt and pepper
PREPARATION:
Trim excess fat from Brisket and season with garlic powder, onion powder, black pepper, cayenne and paprika. Place on rotisserie and put on preheated grill. Prop the lid a little and let cook. Meanwhile prepare sauce. Melt butter in a sauce pan and sauté onion and garlic for about 5 minutes. Add water, cider vinegar, brown sugar, Worcestershire sauce, chili powder and a little salt and pepper to taste. Let simmer for 10-15 minutes. Add beer. Baste over brisket about every 30 minutes. Cook brisket on low for about 4-5 hours. Remove brisket from grill and slice thinly.

Rubs
From Derrick Riches,Your Guide to Barbecues & Grilling.
Spices and seasonings to add flavor, color and texture to grilled foods.
Rubs come in two varieties, wet rubs and dry rubs. A dry rub is made of herbs and spices and can be either sprinkled over meat or actually rubbed in. A wet rub contains a liquid ingredient, usually oil and is coated over the surface of the meat. Beyond this, practically anything goes. What you want to use for your rub is really a matter of personal taste. You want a good rub to add flavor and color but you don’t want it to overpower the flavor of the meats you are rubbing.
Having said this, what else is there to say? Well a couple of things. Most dry rubs contain such things as paprika, chili powder, granulated garlic, cayenne, etc. To get these dry ingredients to stay on requires the natural moisture of the meat. You want to enhance the flavor of the meat without overpowering it. Therefore I wouldn't recommend rolling it in a pound of cayenne. Mixing strong spices with mild, complimentary ones will help you get an even distribution. If you're going for a hot spice combination, mix mild chili powder with cayenne and paprika. It will give the meat a good color and add the level of heat you want without making the meat too hot to eat.
Wet rubs can suffer from the same problems so be careful here too. The advantage of a wet rub (or paste) is that it sticks to the meat better. This is particularly important if you are cooking poultry with the skin on or some other smooth surfaced meats or meats that tend to be naturally dry. The other advantage that a wet rub it can help to keep meat from drying out. This is the case especially true when using an oil based rub. The oil acts as a moisture barrier, keeping the natural juices inside the meat. Oils in rubs can also keep meats from sticking to the grill. Remember that a wet rub should have the consistence of a paste, thick.
Rubs can be as complex or as simple as you want to make them. What really makes a rub a rub is how it is applied. I suppose that you could say sprinkling salt and pepper over a steak was like adding a rub, but this really isn’t what we mean when we take about rubs, particularly a traditional barbecue rub. A rub should coat the surface of the meat. You should work a rub evenly into to the meat to get the flavor inside as much as possible. There are lots of recipes for rubs around, but odds are you have everything you need to make your own great rub in your kitchen right now. Start with what you like, look through some recipes and then experiment.
As I said, a rub should be worked into meats completely. If you are applying a rub to poultry try and get it in under the skin. Skin blocks flavors so putting a rub on the surface of skin won’t do much for the meat. If is also good to apply your rub well before you plan to grill or smoke. A good hour will be enough in most cases, but large roasts, whole poultry, or briskets should be rubbed down the night before or at least several hours before hand. This allows the seasonings to mingle with the natural juices of the meat and sink in. Dusting a pork chop with a rub seconds before it hits the grill will result in a well flavored set of burners and a good supply of smoke from burning spices. It won’t add a lot of flavor to the chops.

baked some bread this afternoon and it came out well.
I think this is foolproof so give it a go!

Stir a pinch of sugar and a sachet of dried yeast (8g in mine but not critical - avail in supermarket) into a scant 500 ml of warm water - slightly less is better than more.

Weigh 600g of good bread flour into a large bowl. Add a good (ie a bit more is OK) 10g of salt and a good 10g of flour improver (health food store - a jar in the fridge will keep for ages and do dozens of loaves). Optional - add half a handful of flavourings eg caraway seeds (recommended) or dried rosemary. Stir to mix - a regular table knife is good for this - make a rough well in the bottom.

Put a good couple of handfuls of flour in a bowl to one side.

Put 30ml of oil (sesame is very tasy) into liquid - stir it all well and pour into well in flour. Mix with knife until all dry ingredients are pulled together into a damp clump - this is now dough.

Scatter some of reserved flour onto clean flat surface and tip dough onto it. Scatter flour on top and knead. Just mix it all up with your hands rolling and massaging. Use more flour when it sticks to hands or surface. Pump away for at least 5 mins. Reggae is good for this.

Put the kneaded dough back into the bowl - cover and leave for 2 hours - at regular room temperature - it can't be too cold.

Later - scatter more flour onto surface and tip risen dough out. It will be sticky so scatter more flour around. Then press it and roll it to get the gas out for a couple of minutes - ending up with a loaf shaped sausage. Put this onto baking paper on a baking tray. Cut slashes across top if you like. Wait 30 mins.

Meanwhile get oven hot to 200C. Just before you put dough into oven paint the top with a splash of soy sauce mixed into a couple of tablespoons of milk (Glaze). Cook for 45mins.

Enjoy!


(Quantities are reasonably flexible but you do need every ingredient except the flavourings and the glaze. The 600g dry to 500ml wet is a little bit too wet - but it depends on the flour and you add flour to work it anyway - rebalance by adding more flour or more water as you knead. The yeast has to work in the two hour waiting gap - the dough has to expand appreciably. If it doesn't then go to plan B - roll the dough into flat circles and make pizzas.)

Originally posted by Scriabin
• Broccoli Rabe with Sausage

I'm a broccoli rabe freak. I love it cooked almost anyway. The success of this dish is dependent on the proper toasting of the anchovies and the garlic. Sauté them well but not to the point of bitterness. The sausage is not absolutely necessary; but it makes a dish with more depth than your average sautéed broccoli ra ...[text shortened]... esired, and water and simmer for 5 minutes. Serve immediately, garnished with Parmesan cheese

• Stuffed Zucchini Pancakes with Crabmeat

To me these pancakes are the epitome of summer tastes: fresh-picked zucchini and crabmeat. Although they can be served alone, I like to use them as a garnish, usually for a simple grilled fish, such as snapper or swordfish. Serve these with Aioli.

Serves 6, Makes 10 to 12 pancakes:
Ingredients:

3 zucchini, julienned (by hand or with a Japanese mandoline)
3 large eggs
2 cups fine fresh bread crumbs
1 1/2 teaspoons kosher salt
1 1/2 teaspoons black pepper
8 ounces fresh cooked crabmeat picked over
1 tablespoon grated peeled fresh ginger
1 tablespoon chopped fresh thyme leaves
1 tablespoon grainy mustard
2 tablespoons sour cream
1 tablespoon sherry vinegar
2 tablespoons olive oil

Instructions:

• Place the zucchini, eggs, bread crumbs, 1 teaspoon of the salt, and 1 teaspoon of the pepper in a large bowl and mix thoroughly.

• Place the crabmeat, ginger, thyme, mustard, sour cream, vinegar, and the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper in a large bowl and mix gently.

• Place a large cast-iron skillet over medium heat and when it is hot, add the oil. Drop heaping tablespoons of the zucchini mixture into the pan, pressing each one down lightly with the back of a spoon. Top each pancake with about 1 tablespoon of the crab mixture and then with another tablespoon of the zucchini mixture, pressing down lightly with the back of the spoon. Cook for about 4 minutes, turning once.

Originally posted by abalone
baked some bread this afternoon and it came out well.
I think this is foolproof so give it a go!

Stir a pinch of sugar and a sachet of dried yeast (8g in mine but not critical - avail in supermarket) into a scant 500 ml of warm water - slightly less is better than more.

Weigh 600g of good bread flour into a large bowl. Add a good (ie a bit more is ...[text shortened]... reciably. If it doesn't then go to plan B - roll the dough into flat circles and make pizzas.)

Originally posted by Natsia
Thanks for sharing.
🙂

Originally posted by abalone
de nada

I love to cook ... and we do eat well.

A jar of Thai red curry paste, a can of sliced water chestnuts and some coconut cream have formed the base of some great meals .... chciken and pumpkin curry, ..... prawn and cauliflower .... scallop and asparagus ... yum!

Originally posted by leisurelysloth
Fresh Strawberry Pie

6 cups fresh strawberries, washed and hulled
1 cup sugar
3 tablespoons cornstarch
¼ cup lemon juice
1/8 teaspoon salt
1 tablespoon butter
1/8 teaspoon red food coloring [optional, but makes it look a lot better]
1 baked pastry shell
1 cup heavy cream

Crush 2 cups of the berries in a saucepan with the sugar.

Mix to ...[text shortened]... sauce. Pour into pastry shell and chill. Cover with plastic wrap.

Serve with whipped cream.

The Ultimate Long Island Iced Tea

Fill a very large glass with cubed ice.
Fill 1st half with equal parts rum, vodka, and gin.
Fill the second half with 2/3 sweet and sour mix, just a little less than the remaining 1/3 with Coke, and top off with triple sec.

Drink and repeat. Let me know what the last thing you remember was. 😀

Originally posted by Nordlys
Especially for Natsia:

Rhubarb pudding

Ingredients:
Rhubarb
Water
Sago
Sugar

Directions:
Wash the rhubarb and peel it if necessary (I only do if it's somewhat coarse). Cut it into pieces. Put the pieces into a bowl or jug and fill up with water to approximately the same height as the rhubarb. Put the rhubarb and water into a pot and bring it to ...[text shortened]... barb pudding with vanilla ice cream is heavenly!

Edit: It's almost done! I can't wait!

Originally posted by Mimor
I made this last night. Terrific!! 🙂

Originally posted by Badwater
[b]The Ultimate Long Island Iced Tea

Fill a very large glass with cubed ice.
Fill 1st half with equal parts rum, vodka, and gin.
Fill the second half with 2/3 sweet and sour mix, just a little less than the remaining 1/3 with Coke, and top off with triple sec.

Drink and repeat. Let me know what the last thing you remember was. 😀[/b]

Originally posted by Mimor
These are also awesome:

[b] Spicy Pineapple Fritters

Ingredients:
1 habanero, minced (use with or without seeds up to what you can handle or any chili)
1 tablespoon diced fresh chives
1 scallion, sliced
1/2 teaspoon turmeric
3 sage leaves, minced
1 cup flour
1/2 cup milk
2 eggs
salt and pepper
2 cups chopped fresh pineapple
oil, for fryin ...[text shortened]... h salt and garnish chives.
5. Good served hot, great room temperature and even better cold.[/b]

Originally posted by Mimor
I made this last night. Terrific!! 🙂