The Food and Beverage Thread

[EnigmaNemesis]

Re: The Food and Beverage Thread

Thanks guys, I will give it a shot, most likely on Wednesday. I only bought Jasmine because 'supposedly' it is somewhat of a healthier choice.

I'm really having a blast with this. The only downside to cooking is the cleaning after.

I also read, and was interested in a cheese roll up. I read online to get shredded mozzarella cheese and put on a skillet. Is it that easy? No oil or butter?

Yeah, I was engaged to a Chinese girl for years, and all we bought was Jasmine (Three Deer Brand) mainly and Thai "Sticky Rice" from the Asian market... because I would like to mix it together. Makes for some delicious rice in the steamer.

Right now I have been eating brown rice for dieting reasons. So the Jasmine, Sticky, and Sushi rice I have is on hold.

Make sure you extra soak and rinse the Jasmine cause it is a bit more starchy. And it still may not net the same result. Even different long grains don't always work. It is usually the run of the mill that works.

[EnigmaNemesis]

Re: The Food and Beverage Thread

This is the BEST Chili Recipe on the PLANET!!!

Ingredients

6 slices thick-cut applewood smoked bacon, cut into 1/2-inch pieces
4 cloves garlic, finely chopped
2 medium onions, finely chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon chipotle chili powder
2 teaspoons dried oregano
1 tablespoon smoked paprika
Salt and freshly ground black pepper
1 pound 85 percent lean ground beef
1 pound ground pork
1 cup beer (recommended: wheat beer)
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (24-ounce) can crushed tomatoes
1 (24-ounce) can diced tomatoes, with juice
Lime wedges, for garnish
Sour cream, for garnish
Shredded Cheddar, for garnish
Sliced scallions, for garnish

Directions

In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.

Sweet, thanks for this... now I am going to have make both and compare!

/drool

[Motown]

Re: The Food and Beverage Thread

LOVE this recipe fellaz

Thirsty Bird
Spice Rub Mix:
¼ C. paprika
1 Tbsp. light brown sugar
2 tsp. cayenne pepper
2 tsp. ground cinnamon
2 tsp. dry mustard
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt
~~~~~~~~~~~~~~~~~~
1 whole chicken, 4 to 5 lbs.
1-12oz. can beer
1 Tbsp. fresh lime juice

Mix all ingredients for Spice Rub Mix in a small bowl and set aside. Thoroughly rinse chicken and pat dry. Coat inside and outside of chicken with several tablespoons Spice Rub Mix. Refrigerate at least 1 hour or overnight.

Preheat grill for indirect cooking over medium heat using mesquite chips. Pour out 1/3 of beer from can. Add lime juice to can and place on drip pan in center of grill. Carefully position chicken upright over beer can, adjusting legs to balance. Sprinkle with more Spice Rub Mix. Cook on covered grill 1 hour, or until juices run clear when pierced with fork. (Keep lid closed as much as possible.) Using tongs and oven mitts carefully remove the chicken and can from the grill. Let chicken rest upright for 10 minutes before lifting from can. Discard beer. Carve chicken or cut into serving pieces.

[Fresh Tendrils]

Re: The Food and Beverage Thread

What do you guys recommend as far as chicken goes? I have 2lbs of chicken breast in the freezer and would like to have a real dinner eventually. I was thinking of making some type of chicken parm. tomorrow night.

[Motown]

Re: The Food and Beverage Thread

Hard Charging Blue Cheese Stampede Burgers
2 lbs. ground beef
¼ cup finely chopped onion
2 Tbsp. Tabasco sauce
2 Tbsp. Honey
1 Tbsp. garlic salt
1 tsp. crushed red pepper flakes
1 tsp. black pepper
6 ounces blue cheese cut into 6 slices
6 hamburger buns, toasted
Roasted red peppers from jar or done on grill (optional)
6 portabella mushrooms, grilled (optional)

Preheat grill to medium-high heat. Combine ground beef, onion, Tabasco, honey, garlic salt, red pepper flakes and pepper in a large bowl; mix well. Divide into 6 portions; form into patties around slices of blue cheese. Grill 8 to 10 minutes or until done. Place burger on bun and top with roasted red pepper and portabella mushrooms, optional. Makes 6 servings.

[Chef Matt]

Re: The Food and Beverage Thread

Motown, that rub you posted above, is almost exactly like my BBQ rub. I use it on all chicken and pork BBQ.

[cjonesfan921]

Re: The Food and Beverage Thread

Agreed... run of the mill long grain works the best. Stay away from "Uncle Ben's". Get Goya if you have it, Riceland, or just plain store brand.

I searched and found a good one here to go by, but do a hair less water (I prefer chicken stock) like Matt suggested, cause you can always add a hair more in the process...

http://www.food.com/recipe/the-best-...sh-rice-183784

That does sound good.

I have even more questions!

I made chicken alfredo over the weekend. The first time, I grilled the chicken on a george foreman grill, used some adobo and garlic powder.

The chicken came out dry but not bad.

Then second time, I dipped the chicken in beaten egg and then a mixture of bread crumbs, garlic powder, and adobo. I, then, fried it on a skillet over olive oil. It was much tastier.

Any chicken recipes?

[cjonesfan921]

Re: The Food and Beverage Thread

Yeah, I was engaged to a Chinese girl for years, and all we bought was Jasmine (Three Deer Brand) mainly and Thai "Sticky Rice" from the Asian market... because I would like to mix it together. Makes for some delicious rice in the steamer.

Right now I have been eating brown rice for dieting reasons. So the Jasmine, Sticky, and Sushi rice I have is on hold.

Make sure you extra soak and rinse the Jasmine cause it is a bit more starchy. And it still may not net the same result. Even different long grains don't always work. It is usually the run of the mill that works.

How long do you recommend to soak the rice for?

[Motown]

Re: The Food and Beverage Thread

Motown, that rub you posted above, is almost exactly like my BBQ rub. I use it on all chicken and pork BBQ.

LOVE this rub Chef...got it from Marlboro Cook Like A Man cookbook. found the book at a yard sale.

[EnigmaNemesis]

Re: The Food and Beverage Thread

How long do you recommend to soak the rice for?

30 minutes should be good. The water should then be cloudy.

[cjonesfan921]

Re: The Food and Beverage Thread

30 minutes should be good. The water should then be cloudy.

And, when you say saute, what exactly do you mean. I've been reading around, and it seems everyone has a different explanation. What's your way?

[EnigmaNemesis]

And, when you say saute, what exactly do you mean. I've been reading around, and it seems everyone has a different explanation. What's your way?

I just heat the pan with the oil, garlic and rice over medium heat and keep stirring it until it gets a light golden grown. This helps infuse the rice with the garlic flavor and gives it that "nutty" taste that Spanish rice is known for.

[Jonesy]

Re: The Food and Beverage Thread

Damn you guys are awesome, def trying that chilli, chicken and burger recipes, thanks!

[Husker_OS]

Re: The Food and Beverage Thread

Went to a great sushi place last night. First time really having sushi(I'm not very daring when it comes to new food)and this fried tempura roll called a hurricane roll appealed to me.


-Crab
-Cream cheese
-rice
-crawfish
-sweet chili sauce


God it was awesome. As much as I love seafood, sushi should have already been something I eat regularly.

[Chef Matt]

Re: The Food and Beverage Thread

Sushi is actually quite easy to do with the right ingredients. I started making it last year and have had a lot of success. Of course everybody I make sushi for loves the easiest of them all the california roll.

My wife's favorite though is the dragon roll. Pause haha.

Salmon
Cream cheese
Avocado
Cucumber
Sriracha