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Thread: The Food Related Thread (Cook/Marinade/BBQ/Smoke/Etc.)

  1. #1
    everyone probably knows me by now girdwood has a spectacular aura about girdwood has a spectacular aura about girdwood's Avatar
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    The Food Related Thread (Cook/Marinade/BBQ/Smoke/Etc.)

    The wife and I are always looking for new ways to cook or new recipes. I figured there'd be some good discussion and feedback here. Post up your own or your favorite things (preferably with pictures! ).


    This recipe is from my Aunt-in-law? She use to have her own catering business, and makes awesome food. This is for a smoked salmon pate (best dip I've ever had in my life). Figured it's just in time for New Years parties if you need to bring something!

    Use 1/2 - 3/4 pound of smoked salmon, and 1 pound cream cheese. Whip the cream cheese until there are no lumps then crumble and add salmon and whip until mixed in. It doesn't have to be smooth; a little chunky is good. Add about a quarter cup finely chopped onion, a tablespoon of lemon juice, a table spoon of caper juice, a table spoon of capers, 2tsp worcestershire sauce and 2tsp horseradish. Beat until everything is well mixed.

    You should start with a little less flavorings (lemon juice, etc.) then add to taste. I tried to quantify what i put in but it is not exact. Better to have to add a little that to be stuck -- you can't subtract!










    Last edited by girdwood; 2011.12.31 at 19:46 PM. Reason: Added Pictures.

  2. #2
    been around the block a few times unimogken has a spectacular aura about unimogken has a spectacular aura about unimogken's Avatar
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    Awesome thread topic!

    I will have stuff tomorrow once I get a full nights sleep.

    I'll update this post with pictures and the recipe If the Beef Wellington I made the other night! Yum yum!

    Heres the pic.
    Last edited by unimogken; 2012.01.11 at 16:24 PM.

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    Euro-Elitist Moderator VDubVirus has a spectacular aura about VDubVirus has a spectacular aura about VDubVirus's Avatar
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    Recipe: Baller Mexi-Lime Chicken

    I'll get a picture of this the next time I cook it up.

    1 lb Chicken Breast, diced/shredded/cubed
    1/2 whole white onion, diced
    1/2 cup green onion, diced
    1 whole jalapeño, diced
    1 can Rotel
    1 can pinto beans
    1/3 cup cilantro, diced
    Worcestershire sauce, a few dashes
    Plastic lime, to taste (real line would work too)
    Chicken stock, as need to keep moist
    Salt
    Pepper
    Jonny's
    Cayenne pepper
    Chili powder

    I boil the chicken first, and then dice it like I would the veggies. Then I put it in a pan with olive oil on medium high temp. Next, I start adding the veggies, beans and spices. Add chicken stock as needed to keep everything moist and to keep anything from burning. Keep the pan on heat until the pinto beans are soft and the onion is fully cooked. Done.

    I use mostly for tacos, but occasionally I'll swap this into enchiladas instead of my normal enchiladas guts. It has a mellow cilantro and lime taste, kind of like the lime tostinos tortillas chips. I've thought about adding roasted corn, red onion and maybe roasted diced tomatoes to make this more of a Salsa.

    Enjoy!
    Last edited by VDubVirus; 2012.01.02 at 22:53 PM.
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    everyone probably knows me by now girdwood has a spectacular aura about girdwood has a spectacular aura about girdwood's Avatar
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    Spinach/Artichoke dip that my wife kind of combined recipes. Next time, we're going to do a bit less artichoke (seemed a bit too strong for us) and maybe add some mozzarella cheese too.



    10oz fresh spinach, chopped and heated on stove to wilt
    12oz marinated artichokes, drained and chopped
    1 block of cream cheese (about 8oz)
    8oz pesto w/ basil
    1tbs mayo
    1/3cup grated Parmesan cheese
    2tsp minced garlic
    pepper to taste

    Preheat oven to 350
    Mix all ingredients until well blended
    Spoon into baking dish and sprinkle the top with about 2tbs Parmesan
    Bake for 20min
    Serve with pieces of warm french bread

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    Normal Member Chris will become famous soon enough
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    Got a little tipsy with some friends and we thought we would do some EMT style savagery... burrito, corndog, lil smokie, dorito, bbq sauce, bacon weave meat pie


  6. #6
    Normal Member Chris will become famous soon enough
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    If you don't know, now ya know... http://www.youtube.com/user/EpicMeal...mustanginstant

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    Normal Member 90mk2golf will become famous soon enough 90mk2golf's Avatar
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    I'll have to upload the picture of my birthday desert. a friend of mine made a large brownie sandwiched between 2 candied bacon plates. Best desert ever!

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    Normal Member Chris will become famous soon enough
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    ^ awesome!

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    Normal Member Chris will become famous soon enough
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  11. #11
    Quote: Originally Posted by girdwood View Post


    yummy, this stuff is so good. always the first thing gone at family functions.
    i have a dry brine i have been working on this season i'll post later.
    looks great.
    i am an apex predator and hatchery zombies are my target

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    everyone probably knows me by now girdwood has a spectacular aura about girdwood has a spectacular aura about girdwood's Avatar
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    Quote: Originally Posted by 90mk2golf View Post
    I'll have to upload the picture of my birthday desert. a friend of mine made a large brownie sandwiched between 2 candied bacon plates. Best desert ever!
    Need info on what's done to make this... haha

  13. #13
    Normal Member 90mk2golf will become famous soon enough 90mk2golf's Avatar
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    You simply get some brownie mix and bake the brownie. Next you take bacon, weave it into a square x2, sprinkle brown sugar/maple syrup over the bacon and cook it in the oven. Don't need the bacon to be crispy for this just some what soft still, be sure to flip the bacon weave over and candy the other side also. Let the bacon cool off and sandwich the brownie between the bacon weaves. Last step is the best, EAT IT!

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    Normal Member Numbersix will become famous soon enough
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    I made mole chili last night.

    A few changes:
    • I couldn't get fresh ancho chiles at the store, so I used 3 anaheims + a jalapeno. You may want more heat than this.
    • I added a can of black beans.
    • I added cumin to the spice mix, because what chili doesn't have cumin?
    • I used ground mexican chocolate instead of cocoa powder.
    • I added a bit of cayenne pepper for more heat as it was simmering.

    Came out pretty friggin' good. Can't wait for the leftovers today.

    Ingredients
    3 ancho chiles, stemmed and seeded
    1 quart beef stock
    1 tablespoon vegetable oil
    4 slices lean, smoky bacon, chopped
    2 pounds ground sirloin
    1 large onion, finely chopped
    4 cloves garlic, finely chopped
    Freshly ground black pepper
    2 tablespoons tomato paste
    1 (15-ounce) can diced fire-roasted tomatoes
    2 tablespoons smoked sweet paprika for mild mole, or chili powder for spicy mole, a couple of palmfuls
    1 tablespoon coriander, a palmful
    2 tablespoons unsweetened cocoa powder
    1/2 teaspoon ground cinnamon
    Salt, if necessary
    2 cups shredded or crumbled extra-sharp white Cheddar
    1 small red onion, finely chopped

    Directions

    Hot pickled vegetables, drained and chopped (recommended: Giardiniara), for serving

    Put the chiles in a pot with the stock and bring to a boil over medium heat. Then lower heat to a simmer until softened, about 10 minutes.

    Meanwhile, heat the oil, 1 turn of the pan, over medium-high heat in a large Dutch oven or soup pot. When the oil smokes, add the bacon and cook until crispy, about 2 to 3 minutes. Add the meat, raise the heat to high and brown for 8 minutes. Lower the heat a bit, add the onions and garlic and cook for 5 to 6 minutes to soften. Season the meat and onions with black pepper, to taste, (hold off on the salt until the chili is completed due to the addition of the bacon and the stock).

    Add the anchos with the stock to a food processor and puree until smooth. Set aside.

    Add the tomato paste to the meat mixture, stir 1 minute, then pour in the ancho stock. Stir in the tomatoes, spices, cocoa and cinnamon. Simmer for a few minutes, adjust the seasoning and add a touch of salt, if needed.

    Serve the chili in shallow bowls topped with cheese, raw red onions, and spicy chopped vegetables.
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  15. #15
    see the Chili Cookoff GTG next month
    tell all of your local car enthusiast friends where the best place is to meet other local enthusiasts!
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    twardnw is just really nice twardnw is just really nice twardnw is just really nice twardnw is just really nice twardnw's Avatar
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    I think I might make these today : http://www.seriouseats.com/recipes/2...erious+Eats%29

    gotta make some pie dough first though
    -Tyler-

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    twardnw is just really nice twardnw is just really nice twardnw is just really nice twardnw is just really nice twardnw's Avatar
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    Oh yeah, made those, definitely don't cook them as long as specified, the crust was way too dry.

    Just put a roast in the oven, house smells delicious right now
    -Tyler-

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    twardnw is just really nice twardnw is just really nice twardnw is just really nice twardnw is just really nice twardnw's Avatar
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    -Tyler-

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    baked some banana bread this morning
    -Tyler-

  20. #20
    Euro-Elitist Moderator VDubVirus has a spectacular aura about VDubVirus has a spectacular aura about VDubVirus's Avatar
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    that roast looked amazing. I'm sure the BBP went with it perfectly, too.
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    Makin' chili tonight
    -Tyler-

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    oh yeah, the chili was made with ground elk
    -Tyler-

  23. #23
    I've been missing having some good chili lately
    tell all of your local car enthusiast friends where the best place is to meet other local enthusiasts!
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  25. #25
    been around the block a few times unimogken has a spectacular aura about unimogken has a spectacular aura about unimogken's Avatar
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    Bacon Explosion!
    I haven't tried it but I need to!

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