Bear Down Wildcats

Thrice cooked leftover Vegetable Beef Stew. One of the few dishes that always gets better with each reheating via crockpot.

Made two crock batch...

10-12 pounds bottom round, 2" cubed
2-3 pounds petite sirloin, minced
2-3 pounds potatoes, 1" cubed
1 pound carrots, 1" chopped
1 stalk celery, diced
2 sweet onions, sliced/chopped
1 large bag egg noodles
32-oz beef stock
2 large bottles V8 (I use low sodium)
Various seasonings/spices
4 pork gravy mixes
Flour
Sugar

In large ziplock bag, mix flour, gravy mix, salt, pepper, sugar, garlic powder, basil, thyme, rosemary, onion powder. Add chunks of beef/shake until coated.

In hot skillet, add olive oil, seer coated beef cubes on all sides.

Splash skillet with beef stock in between rounds of seering, then add about 16-oz of stock to skillet to soak up all flavor, slowly adding some V8, then 1 pork gravy mix.

Use contents of skillet as base broth.

Combine remaining ingredients (except egg noodles), and slow cook on high for 10 hours. With 2 hours to go, cook noodles and add.

Eat with some sort of crusty bread.

Mussels with White Wine Sauce and fresh crusty baguette.

Wild porcini mushroom risotto with roasted garlic.

Field greens.

bucatini al'amatriciana

steamed collard greens with olive oil and balsamic

Longhorned -

THANK YOU for your recipe last week! My brother came up from Phoenix to play in a tournament with me on Saturday so I saved the fish until Friday night when I could split it with him while we watched the 'Cat hoops game together. We went with your homemade teriyaki option & it was easy & perfectly timed. (the only hitch I had was being worried the glaze was supposed to harden & mine really didn't too much). But it was perfect. & delicious.

Next time you make it to Vegas I hope I can repay the courtesy. Thanks again!

Cheers,

jed

Bear Down Vegas wrote:Longhorned -

THANK YOU for your recipe last week! My brother came up from Phoenix to play in a tournament with me on Saturday so I saved the fish until Friday night when I could split it with him while we watched the 'Cat hoops game together. We went with your homemade teriyaki option & it was easy & perfectly timed. (the only hitch I had was being worried the glaze was supposed to harden & mine really didn't too much). But it was perfect. & delicious.

Next time you make it to Vegas I hope I can repay the courtesy. Thanks again!

Cheers,

jed

:tup:

This is what this thread is about. Awesome!

Wish the thumbs up emoticon returned.

Awesome, BDV! And any time you make it to Champaign, we'll cook up a giant steak and then hit the bars to tell some Illini how well we think their basketball program is doing.

marinating a london broil right now. gonna sear it and then finish it in the oven. also roasted butternut squash and cauliflower

Leftover baked beans. I'm going to make a loaf of whole wheat & molasses bread to go with it. Steamed white Russian kale with cider vinegar.

Longhorned wrote:Leftover baked beans. I'm going to make a loaf of whole wheat & molasses bread to go with it. Steamed white Russian kale with cider vinegar.

I just want to say this bread smells amazing.

Chicken and vegetable soup with lots of parmesan

Home baked bread

Creme of turnip and parsnips soup.

braised short ribs

CalStateTempe wrote:Creme of turnip and parsnips soup.

braised short ribs

would love to see your recipes here. that's my kind of meal

scumdevils86 wrote:

CalStateTempe wrote:Creme of turnip and parsnips soup.

braised short ribs

would love to see your recipes here. that's my kind of meal

Mine, too. I love braised short ribs. And very autumnal with that soup. Nice way to come in from the cold.

Longhorned wrote:

scumdevils86 wrote:

CalStateTempe wrote:Creme of turnip and parsnips soup.

braised short ribs

would love to see your recipes here. that's my kind of meal

Mine, too. I love braised short ribs. And very autumnal with that soup. Nice way to come in from the cold.

favorite thing I have ever made besides my pan fried halibut recipe and my pork chile verde is a recipe I have for herb and a fck ton of red wine braised short ribs. like butta a tell ya.

TGI Friday's Happy Hour!

scumdevils86 wrote:

Longhorned wrote:

scumdevils86 wrote:

CalStateTempe wrote:Creme of turnip and parsnips soup.

braised short ribs

would love to see your recipes here. that's my kind of meal

Mine, too. I love braised short ribs. And very autumnal with that soup. Nice way to come in from the cold.

favorite thing I have ever made besides my pan fried halibut recipe and my pork chile verde is a recipe I have for herb and a fck ton of red wine braised short ribs. like butta a tell ya.

Where's the recipe?

Bruins01 wrote:

scumdevils86 wrote:

Longhorned wrote:

scumdevils86 wrote:

CalStateTempe wrote:Creme of turnip and parsnips soup.

braised short ribs

would love to see your recipes here. that's my kind of meal

Mine, too. I love braised short ribs. And very autumnal with that soup. Nice way to come in from the cold.

favorite thing I have ever made besides my pan fried halibut recipe and my pork chile verde is a recipe I have for herb and a fck ton of red wine braised short ribs. like butta a tell ya.

Where's the recipe?

Which one?

Stuffed acorn squash. Made a chili type thing with peppers, onions, beans, tomatoes, chicken sausage etc and spices and put it in the squash with cheese,melted on top. Simple and tasty

Not my cooking:

- Caramelized fennel soup with pickled pear and pine nut oil

- Fried quail with sweet and sour pumpkin, brussels sprouts, duck confit, and ginger cream

- Roasted venison loin with turnips, charred turnip greens, sweet potato hash, and honey vinaigrette

- Chocolate violate cake

Happy Beaujolais Nouveau Day to all!!!!!!

Pre-Thanksgiving Thanksgiving with friends, turkey made by yours truly:

Brine
1 gallon hot water
1 gallon hot vegetable broth
1 pound honey
1-1/2 pounds kosher/sea salt
1 can jellied cranberry
Generous amount of basil, thyme, rosemary, cracked pepper, allspice
15-20 pounds ice

Boil water, add cranberry/seasonings
Boil veggie stock, add honey
Mix both in cooler, add salt til dissolved
Add half ice, then turkey, then other half ice

Brine 12-24 hours in cool location, thoroughly rinse before cooking. I typically give submerged ice water bath for 20 minutes before cooking.

In roaster bag, make bed of potatoes, onions, carrots, celery
Add cleaned turkey, stuffing cavity with stalks of celery, carrots, sliced onion, and adding a quart of veggie stock into cavity and surrounding turkey.

Melt 1 tbs butter, about 1/4 cup olive oil, 1/4 veggie stock, and generous amount of aforementioned seasonings, mix, and slather turkey all over with entire contents.

Cinch up bag, cutting vent slits on top and sides.

Cook 4-5 hours on 350 for a 22-24 pound bird...

Longhorned wrote:Not my cooking:

- Caramelized fennel soup with pickled pear and pine nut oil

Can you get a recipe for the soup? Sounds delicious

That's a tasty looking turkey you had there Jmark, well done.

i'm gonna use alton browns recipe for my turkey. just a small 13 pounder

Sidewinder wrote:

Longhorned wrote:Not my cooking:

- Caramelized fennel soup with pickled pear and pine nut oil

Can you get a recipe for the soup? Sounds delicious

I can't. I had it at Bacaro in downtown Champaign. It was one of the great soups of my life, though, so it may be worth a try. I guess we'd start by finding somewhere that sells pine nut oil, and pickling the pears:

http://www.bbcgoodfood.com/recipes/1302/pickled-pears

I'd peel away the fibrous parts of the fennel, and then make a chicken stock while I roast the peeled fennel in butter at 375 degrees until it caramelizes. Then I'd add it to the stock along with a small touch of apple cider and cook until very soft. Then stick in an immersion blender and whirl it until completely pureed. Add generous butter, cream, salt, and pepper. Ladle into bowls, put in a spoon full of diced pickled pear in the center, and drizzle the pine nut oil over it. I bet that wouldn't go wrong.

scumdevils86 wrote:Which one?

I meant the braised short rib recipe.

Longhorned wrote:
I can't. I had it at Bacaro in downtown Champaign. It was one of the great soups of my life, though, so it may be worth a try. I guess we'd start by finding somewhere that sells pine nut oil, and pickling the pears:

http://www.bbcgoodfood.com/recipes/1302/pickled-pears

I'd peel away the fibrous parts of the fennel, and then make a chicken stock while I roast the peeled fennel in butter at 375 degrees until it caramelizes. Then I'd add it to the stock along with a small touch of apple cider and cook until very soft. Then stick in an immersion blender and whirl it until completely pureed. Add generous butter, cream, salt, and pepper. Ladle into bowls, put in a spoon full of diced pickled pear in the center, and drizzle the pine nut oil over it. I bet that wouldn't go wrong.

Sounds like I should just stop in at the restaurant when I'm driving through next week

Bruins01 wrote:

scumdevils86 wrote:Which one?

I meant the braised short rib recipe.

I usually do a variation of this recipe. change up some of the wine/herbs/etc each time

http://www.epicurious.com/recipes/food/ ... ibs-367736

scumdevils86 wrote:

Bruins01 wrote:

scumdevils86 wrote:Which one?

I meant the braised short rib recipe.

I usually do a variation of this recipe. change up some of the wine/herbs/etc each time

http://www.epicurious.com/recipes/food/ ... ibs-367736

Thanks. Looks great.

Made spaghetti and meatballs using the frozen meatballs from Trader Joe's. Outstanding.

Tomorrow I'll cook all the day long.

Wednesday night: pecan pie.

Thursday afternoon : deep fry two 12lb turkeys in peanut oil.

Thursday, Mrs. EOCT(Dianne) : seafood gumbo! Second, oyster stuffing.

Gordo's Burritos.

Great to be back in a place where they know how to make a fucking burrito.

Stanley Johnson's mom's Mississippi home cooking:

- Real southern cornbread
- Collard greens and bacon
- Pinto beans and smoked ham hocks

made split pea soup with ham hocks last night. mm mmm

scumdevils86 wrote:made split pea soup with ham hocks last night. mm mmm

With pancakes?

.

azgreg wrote:

scumdevils86 wrote:made split pea soup with ham hocks last night. mm mmm

With pancakes?

That's the Nordic version of Stanley Johnson's mom's home cooking

nope just the plain ol soup!

Succotash of Christmas beans, farro, and caramelized leeks, garlic, acorn squash, corn, and celery root. All in a homemade chicken stock. Making it up as I cook. It might suck, but I doubt it.

Brussels sprouts and bacon over a bed of cheesy grits

Sunday...Salmon cooked en cocotte with a leek, white wine, and butter sauce and sauteed rainbow chard with garlic and lemon

Tuesday....spaghetti squash pad thai (actually really really good)

Wednesday...pork vindaloo from scratch with Jasmine rice and curried lentils

What is your non grill preference for cooking burgers?

azgreg wrote:What is your non grill preference for cooking burgers?

Under the broiler in a cast iron pan. First I broil thick bacon in the pan, then reserve the fat and put the burgers in, turning halfway through, and then the cheese melted over them at the last minute.

Longhorned bringing home the bacon twice! I do like bacon with brussel sprouts too. I normally grill by brussel sprouts on my propane grill in butter.

azgreg wrote:What is your non grill preference for cooking burgers?

Merkin wrote:Longhorned bringing home the bacon twice! I do like bacon with brussel sprouts too. I normally grill by brussel sprouts on my propane grill in butter.

azgreg wrote:What is your non grill preference for cooking burgers?

Ohh, gonna have to check one of those out. Ended up using a standard cast iron skillet pre heated in the oven then put over med/hi heat with a little bit of oil. Turned out pretty good.

I made Sloppy Joe burgers tonight.

Needed bacon.

azgreg wrote:

Merkin wrote:Longhorned bringing home the bacon twice! I do like bacon with brussel sprouts too. I normally grill by brussel sprouts on my propane grill in butter.

azgreg wrote:What is your non grill preference for cooking burgers?

Ohh, gonna have to check one of those out. Ended up using a standard cast iron skillet pre heated in the oven then put over med/hi heat with a little bit of oil. Turned out pretty good.

The square one with the ridges has an accompanying sandwich press that I love, both shaped to fit together perfectly. Both made by Lodge. Just presses down the sandwich by virtue of the weight of the iron. But for burgers I use a big 12" round one.

Bacon and brussels sprouts is killer. I use a Mark Bittman recipe that finishes it with a splash of balsamic that balances out everything while bringing out everything.

Black-eyed peas with ham hocks, lots of Crystal hot sauce

Endive salad

Dinner Tonight Fail.

Geschnetzeltes with Spatzle.

I forgot to add the milk, used too much flour, and had the right temp for the dish while cooking in my Le Creuset, which got too hot, and overshot the temp on a key step during the creme sauce part.

The Spatzle came out amazing however.

hearty cab to wash it all down.

French onion soup. Onions are on their way to full caramelization now.