For all you cooks out there!!! My Mom & Grandmother taught me to cook at a young age.
There is nothing more satisfying to me than cooking a great meal for my family & friends.
I can cook any type of cuisine. So lets share some GOOD EATS!!!!
There is nothing more satisfying to me than cooking a great meal for my family & friends.
I can cook any type of cuisine. So lets share some GOOD EATS!!!!
Do you make your own beef stock? I make my chicken stock, but have never tried beef. Any tips?
You are reminding me of my dad! He was a chef his entire life and was always cooking for people outside his work. He gave me my first job at 12 as pots and pans washer! lol
When he retired he did a stint as the "cook" on a wagon train in NE Colo for a few summers. He loved it, but it was a lot of work. He actually cooked up until his death. HE is the reason I chose to do tx because he passed away from metastatic liver cancer. I still miss him. I used to call him often for tips and recipes.
for .50 a lb. Now they sell it like it's freakin' Prime Rib. But instead of using boullion, use
a commercial paste. There are some good ones out now. I like a product called
BETTER THAN BOUILLON, by SUPERIOR TOUCH, they have chicken, beef, & ham.
If you have some extra beef pieces throw them on in, add some gravy master or kitchen
bouquet for a rich dark color and reduce for stock. Then you can play with it with water etc.
Nellie & Joe's Key West lime juice, 1/2cup
3 egg yolks {no whites}
1-9" graham cracker pie crust
1-14oz can sweetened condensed milk
Empty s.c. milk in a mix bowl
eggs
1/2c Nellie & joe's juice
blend for about 30 seconds
pour into pie shell & let sit for a few min.
bake at 350 for 15 min.
let it set for 15 more min, & put in the fridge for a couple hours
spread cool whip evenly & zest some lime zest on top, {not to much}
at this point you can serve or keep cool in the fridge.
This is very good pie!!! But use a good pie crust!!! {name brand}
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How to Pan Fry Eggplant
Things You'll Need
Frying Pan
Knife or Vegetable Peeler
Vegetable Oil
Instructions
Eggplant a la Itay
1
Purchase eggplant. There are many types, colors and sizes today, but for our purposes, use the traditional, large, dark-skinned vegetable. Choose a fresh, firm eggplant that has a shiny, smooth skin and a green cap. If you gently press your finger into it and it leaves an indentation, this one isn't fresh enough. Choose another.
2
Wash eggplant, cut off ends and peel skin off with a vegetable peeler or sharp knife.
3
Slice eggplant into 1/4 pieces (as you would a cucumber).
4
Place eggplant on clean towels, salt both sides lightly and cover with another towel. In many Italian households, the eggplant was then pressed upon with weight (bricks) and there are even eggplant presses made for this purpose, but this is an unnecessary step. The salt and a bit of time will help extract the the moisture and the bitterness of the vegetable. Let the eggplant sit for an hour before proceeding.
5
Beat eggs and add a touch of chopped basil. Mix Italian breadcrumbs with a bit of Parmesan cheese.
6
Heat vegetable oil in frying pan (about an 1/8 of an inch) until a drop of egg quickly forms to a ball.
7
Dip eggplant slices first in egg, then coat with breadcrumbs.
8
Fry eggplant in oil, adding more oil as necessary. Be sure to maintain a consistent moderate temperature. Fry both sides until golden brown.
9
Remove from heat and place on paper towels to extract excess oils. Eat as is or use as ingredient to Eggplant parmagian.
I cheated a little though.
10 lb. pork shoulder, score fat but leave on, rub with yellow mustard and apply you favorite rib rub generously.
Marinate overnight.
Take out of fridge an hour before cooking.
Set smoker at 220 degrees, place pan of moistened hickory sawdust on heater, place roast on rack and walk away. After 6 hours I sometimes spray apple cider occasionally on the roast.
Now I would normally cook this for about 15 plus hours but this time I cooked for six, removed, wrapped in foil and finished in the oven at 250. When internal temp is 190, remove and let stand.
Now I have done this in the oven with liquid smoke and it comes out fine.
Take two forks, shred, remove fat and serve on hamburger buns and your favorite sauce. Slaw on the side.
got a couple 10lber's froze. ya know what? I think that sounds good for the Super Bowl!!!
Chile Lime butter
Stick of softened butter, (unsalted or salted)
zest of one lime or less
1T or less of chili powder
pinch of salt if using unsalted
Process in processor until combined. Wrap in waxed paper or little dish and put in fridge.
Herbed garlic
1-4 cloves of roasted garlic
Lemon zest from a lemon
stick of softened butter
pinch of salt
about 1T each of 4 herbs. (parsley, tarragon, chervil, chives) or whatever is handy.
Process until smooth and wrap up in wax paper or the paper the butter was in.
Both are good in the fridge for a few weeks or freeze for three months. Adjust herbs to your liking.
I find the chili lime is GREAT on roasting ears, and the herb is good with fish, bread, corn, etc.
Catfish Po Bo's
2 to 4 catfish filets (works well with most white fish filets)
sprinkle salt and pepper
slather fish with French's Yellow Mustard
marinate in fridge for a couple of hrs to over night
dredge fish in season bread crumbs
bake at 375 to 400 degrees 15 to 20 minutes until golden brown and fish is flaky.
slather hoggie rolls with tartar sauce
apply lettuce, tomato, and thinly sliced red onion and top with the fish
slap together and serve with some salt and vingar potato chips and a drink of choice Enjoy
blanche1, the po boys sound great also!!! I'll be trying both you two.
In a large skillet, cook 5 strips of bacon & save the grease in a separate container.
then brown a 1/2lb of breakfast sausage. drain that grease and discard or save.
1/3 cup of chopped onion back in to sweat a bit & remove. Add back in to skillet
a couple tbsp. of bacon grease and get hot & add about 20oz of frozen hash browns.
Brown pretty good on one side and turn over, Add your onions on top of the """""""
Whip 5 eggs. Pour all over your hash browns and let it set up for a few minutes.
Then add on top of eggs 1 1/2 cups of good quality cheddar cheese, then add your
crumbled bacon & sausage. Cover and let the pie set up. About 10 minutes. Watch
that you don't burn the bottom, so I turn down heat to med-lo. When it's set up cut
into pie wedges. I serve w/salsa & sour cream & cilantro. People just love this dish!!!!
I also serve fresh fruit on the side!!!
Hubby loves anything with salsa and sour cream on it. He will love this too.
oOo I love the idea of the compound butter. Your recipe would be delicious on grilled halibut.
Now I trying to come up with something to cook for the game..... hummmmmmm
and chicken gumbo.
I am still deciding for Sunday.
Blanche, I'll be over for po boys! :) (I don't cook fish, unless it's fresh tuna)
Ozz I got to give you props because when I was on tx no way I could cook. I'm sure you have to force yourself sometimes because you have those kids to feed and keep going. I totally admire your determination.
oOo fish is easier to cook than it looks. I like to cook it because it cooks faster than most meats. The only caution is to not to over cook. Fish can turn to rubber if its over cooked.
Hubby wants deviled eggs, chips and salsa, and hot wings with blue cheese dressing and celery sticks. I love hot wings too. But my palot can't handle too hot. Do any of you have suggestions on a good hot sauce thats not too hot. Any ideas how to prepare hot wings so there spicy but not to hot. Ideas would be greatly appreciated.....
ps come on over tonight oOo cooking Catfish Po Boys I'll leave the light on for ya. LOL