to hell with juice...let's have your favorite food recepies.

[f1r3b1rd]

buschelloni

veal round... beaeten and tenderized as flat as you can get iit

artichoke
julienned bellpepper
julienned onion
garlic
olive oil
bread crumb
hard boiled egg


mix everything together except the egg and place in the middle of the veal and use toothpicks to keep closed. season the veal and stuffing with salt and black pepper to taste
line up the egg and roll the veal around the middle
cover with red sauce and braise in the oven

 

[pulsevape]

buschelloni

veal round... beaeten and tenderized as flat as you can get iit

artichoke
julienned bellpepper
julienned onion
garlic
olive oil
bread crumb
hard boiled egg


mix everything together except the egg and place in the middle of the veal and use toothpicks to keep closed. season the veal and stuffing with salt and black pepper to taste
line up the egg and roll the veal around the middle
cover with red sauce and braise in the oven

braciole?..same same.

 

[f1r3b1rd]

braciole?..same same.

haven't heard that name... but... sure. hahaha

 

[pulsevape]

lmao!!!!!!

I mean seriously...no crab...that is ground for divorce in at least 6 countires in the world.

 

[f1r3b1rd]

I mean seriously...no crab...that is ground for divorce in at least 6 countires in the world.

I totally agree with you, if I travel 3 miles in any direction I hit water.

 

[inspects]

ahhh how long ya got dude!
I wrote a cookbook years back, when I was in rehab.

my favorite one that my Sicilian grandmother gave me, that has been my lifes mission to replicate but I cannot.

Sicilian Chocolate Rabbit

One rabbit, butchered and bones left in
Mirepoix-- diced Carrot Celery Onion
garlic
basil
porcini mushrooms
extra virgin olive oil
white wine 1-1.5cup
wine vinegar .3-.5cup
I small piece of dark chocolate (one small square from a bar)
pine nuts
white flour
seasoning mix of: fresh cracked- black pepper, salt, white pepper, red pepper, anise clove and small (miute)amount of red curry powder

in a cast iron skillet heat extra virgin olive oil and
bread the rabbit with seasoned flour
brown the rabbit in the skillet
take the rabbit out and throw in the mirepoix and mushrooms
add garlic
add wine and let it reduce
add vingar and let simmer
add pine nuts
stir to thicken
add and fold in the chocolate
add the rabbit back and let it simmer for about a half hour folding and stirring frequently
chiffonade the basil and add it and fold that it.

serve over homemade linguini

Now that is surely different....

Not sure I could do rabbit...but it's interesting...!

 

[inspects]

buschelloni

veal round... beaeten and tenderized as flat as you can get iit

artichoke
julienned bellpepper
julienned onion
garlic
olive oil
bread crumb
hard boiled egg


mix everything together except the egg and place in the middle of the veal and use toothpicks to keep closed. season the veal and stuffing with salt and black pepper to taste
line up the egg and roll the veal around the middle
cover with red sauce and braise in the oven

Love good veal...!

This thread should get interesting....!

 

[pulsevape]

Lamb braised with artichokes lemon and dill ...greece.

trim fat from lamb shoulder chops
brown in olive oil
remove meat add diced onion sautee
add chicken stock, two big handulls of artichoke hearts 1/4 cup of lemon juice and big handfull of fresh dill salt and pepper. braise in oven.

 

[inspects]

I told her I was changing my religon to polygamy,before I was giving up on shellfish.

pulse, I hear you...I could eat shellfish 24-7....!

 

[f1r3b1rd]

Lamb braised with artichokes lemon and dill ...greece.

trim fat from lamb shoulder shops
brown in olive oil
remove meat add diced onion sautee
add chicken stock, two big handulls of artichoke hearts 1/4 cup of lemon juice and big handfull of fresh dill salt and pepper. braise in oven.

dude this sounds awesome!!! I love lamb! just don't have a lot of recipes. this will be done soon.

 

[pulsevape]

dude this sounds awesome!!! I love lamb! just don't have a lot of recipes. this will be done soon.

it is a remarkablly good dish considering how simple it is.

 

[inspects]

dude this sounds awesome!!! I love lamb! just don't have a lot of recipes. this will be done soon.

Me too, and don't have a single recipe....!

 

[f1r3b1rd]

it is a remarkablly good dish considering how simple it is.

those are my favorite, I love a simple 4-5 FRESH ingredient dishes

 

[pulsevape]

I do this with lamb..if I had to choose I'd always go lamb over beef.

sautee garlic in Olive oil, pull garlic
add hot calabrian peppers chopped fine to oil immediately put lamb shoulder chops,or lamb stew meat and brown meat...remove meat, add diced carrot,onion and celery and sautee veggies for 3-5 minutes.....add chicken stock,lotta bunchee capers,and more garlic,and bay leaf.... braise in oven.

 

[f1r3b1rd]

chicken satay

boneless chicken thighs
yellow curry
greak yogurt
cilantro
saphron
lime juice
cocnut milk
taziki
------------------------------------------
put above in ziplok bag to marinate 24 hours minimum


julienned red bell pepper and onion
oyster mushrooms
zucchini
squash
garlic
cilantro
curry powder
coconut milk
broccoli
-------------
stir fry above in a wok or deep skillet


rice
cilantro
garlic
saphron
-------
cook rice substituting half the water for coconut milk



grill the chicken on a grill with pecan wood or cedar serve chicken over the rice with vegetables.

 

[f1r3b1rd]

I do this with lamb..if I had to choose I'd always go lamb over beef.

sautee garlic in Olive oil, pull garlic
add hot calabrian peppers chopped fine to oil immediately put lamb shoulder chops,or lamb stew meat and brown meat...remove meat, add diced carrot,onion and celery and sautee veggies for 3-5 minutes.....add chicken stock,lotta bunchee capers,and more garlic,and bay leaf.... braise in oven.

this reminds me of something my gammy used to do with deer. hmmm looks like I'm hitting the Halaal market this week

 

[pulsevape]

this reminds me of something my gammy used to do with deer. hmmm looks like I'm hitting the Halaal market this week

love those calabrian peppers.

 

[f1r3b1rd]

love those calabrian peppers.

oh yeah, I don't cook with them much, but really enjoy them dilled.

 

[pulsevape]

oh yeah, I don't cook with them much, but really enjoy them dilled.

the ones I use are hot as hell.they're NOT pepperocini...it's a small very red pepper.

 

[pulsevape]

dude this sounds awesome!!! I love lamb! just don't have a lot of recipes. this will be done soon.

be liberal with the dill..the lemon juice pushes the gameness of the lamb back and let's the artichoke and dill have a place at the table.

 

[f1r3b1rd]

be liberal with the dill..the lemon juice pushes the gameness of the lamb back and let's the artichoke and dill have a place at the table.

awesome!!
I'm out for the night bro,
gnite dude!

 

[pulsevape]

 

[f1r3b1rd]

holy shiite

 

[pulsevape]

holy shiite

you know this film?

 

[Rabbit Slayer]

Lazy man's chili
2 20oz bottles of salsa
2 lbs ground beef
4 cans of beans(pinto/kidney)
chili powder to taste(half a cup or so)
a single tube of ritz crackers beaten into powder
and if you are weird like me, a package or two of cut up hot dogs

Drain/rinse the beans add to the slow cooker
brown the meat, drain it, back in the pan with the chili powder stirring to coat. dump it into the crock
add the salsa(and hot dogs), add the cracker dust to thicken it up, mix it up and cook on high for at least 3 hour.

Isn't the best but isn't bad and it tastes even better the next day ^_^

 

[pulsevape]

Lazy man's chili
2 20oz bottles of salsa
2 lbs ground beef
4 cans of beans(pinto/kidney)
chili powder to taste(half a cup or so)
a single tube of ritz crackers beaten into powder
and if you are weird like me, a package or two of cut up hot dogs

Drain/rinse the beans add to the slow cooker
brown the meat, drain it, back in the pan with the chili powder stirring to coat. dump it into the crock
add the salsa(and hot dogs), add the cracker dust to thicken it up, mix it up and cook on high for at least 3 hour.

Isn't the best but isn't bad and it tastes even better the next day ^_^

Aye dude I'm from New Mexico.....and we take our chili seriously......actually outside of Santa Fe that recpie is enough to get you 10 days in the country lock up anywhere in the state.

 

[f1r3b1rd]

hot dogs

soft rolls
bacon
beef hot dog
pinto beans
diced onion, tomato, cilantro, lime juice--pico degallo
sourcream
avocado, lime juice

wrap hot dog with bacon, and cook on a skillet until crispy
assemble hotdog with above toppings

 

[f1r3b1rd]

creamy red beans

trinity:
diced onion, bell pepper celery
tasso
1lb andouille sausage-cutup
tony cacherie or other Cajun spices
bayleaf
garlic


soak red beans overnight in water
put all ingredients in crock pot in the am, and set for 8 hours slow cook- fill crock pot with water about 1/4-1/2 inch above everything.

after work smash the beans and stir and put pot back on low- let heat for about 45 minutes

stir over rice

 

[Howard Hughes]

My BBQ sauce.

2 cups ketchup
3/4 water
1/3 cup apple cider vinegar
1/3 cup white vinegar
5 tbs brown sugar
3 tbs Worcestershire sauce
3 tbs chili powder
1 1/2 tsp Kosher salt
1 1/2 tsp black pepper
1 1/4 tsp ground cumin
1/4 cup honey

Whisk together all ingredients in a medium pot.
Bring to a boil, reduce heat & simmer for 30 minutes.
Once cool, store in the refrigerator.

 

[pulsevape]

OK...Red Chili New Mexico style. or chili colorado.
The making of Chili in New Mexico is a more debated subject than the presidential runs, or the best treatment for stomach troubles in sheep...hey it's new mexico.....,so this is one of many many vesrsions. Old school version.

Take a big bowl of dried chili pods. cut off the stems and make a slit on one side the length of the chili pod and scrape out seeds. put a bowl of water on the stove to simmer. once the chilis are all cleaned of stems and seeds drop them in the pot of simmering water just enoug to cover and simmer chilis 20-30 minutes on low heat until the flesh of the chili reconstitutes and falls away from the skin of the pepper.
drain chili's from water keep back two cups of the water. take the reconstituted pods and srape the flesh of the chilis away from the skin with a knife throw the skins away.and finely chop chili pulp.
brown stew beef in a pan. drain of fat...add the pulp of the Chili and add either the chili water or stock, salt and lotta bunchee garlic.....cook until meat is tender.....some people like to add a little cumin and or oregeno.......
with the advent of the food processor and the blenders this time consumming process has been rejected for more time saving methods in order to make huge batches of chili at one time......beans are served on the side and never in chili.

 

[f1r3b1rd]

one of my favorite quick easy side dishes

artichoke/green bean casserole

good extra virgin olive oil
parm chease
garlic
2 can French cut green beans -- diced
2 can choke hearts - diced
bread crumbs


combine the veggie, cut small diced or tough cut pieces... add eual parts bread crumb and cheese with olive oil and mix until oatmeal consistency
put in corning ware or baking dish and bake at 450 for 15-20 minutes or until top is browned.