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Old 02-22-2007   #101
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Default Re: Houston Texans Cookbook! Post your best recipe here:

Here's another one fromthe Olive garden recipe catalog - heck I even have a video for you to follow on this one

http://www.olivegarden.com/recipes/demonstrations/

Chianti Braised Short Ribs

Ingredients
3-4 lbs boneless beef short ribs*
˝ tsp salt
˝ tsp pepper
2 tsp extra virgin olive oil
2 medium yellow onions, chopped
4 large garlic cloves, minced
2 cups Chianti wine
1 32-oz can crushed tomatoes
3 cups beef broth
2 tsp fresh rosemary, chopped

[*Your grocery store butcher can cut into individual ribs and de-bone.]

Procedures
Pat the short ribs dry and season with salt and pepper.

Coat a large, nonstick pan with olive oil. Sauté the short rib pieces over medium-high heat for about two to three minutes on each side or until brown.

When finished, transfer the short ribs to a bowl.

Next, add the onions to the pan and cook over medium heat for approximately three minutes. Once the onions are translucent, add the garlic and cook for one minute.

Add the Chianti, rosemary, beef broth and tomatoes to the pan one at a time, allowing the liquid to evaporate partially before each addition (about two minutes).

Return the short ribs to the pan, including any juices that might have accumulated in the bowl. Cover and let simmer for three hours on low heat to complete the braising process.

Remove the short ribs from the pan and boil the liquid until it’s reduced by half, about 10 minutes.

Return the short ribs to the pan and heat thoroughly.
Serve with potatoes or risotto and vegetables.

Bon Appetito' - Chef Rob'
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Old 03-20-2007   #102
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Default Re: Houston Texans Cookbook! Post your best recipe here:

I can boil eggs & make a salad:

cut & pealed green apple
raisins
endives
light dressing based on the hottest dijon mustard you can find

It is wickedly delicious!
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Old 04-12-2007   #103
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Huh, I missed this thread before now. I cook quite a bit (basically, I do all the cooking for my household), but I don't really have recipes, per se. My sister has griped at me for years for not being able to tell her a recipe, so I have started to try and transcribe some of my recipes, but I don't have access to any of them at the moment. I do a pretty mean chili, from what I've been told, but I am not sure I do it the same way twice, so I'll just post a rough ingredient list and process and you'll get the idea. Besides, trying things out is half the fun of cooking!

Chili (Sorry, no fancy name)

ground venison, browned with a bit of red wine (can sub lean beef, smoked or ground, your choice)
ground pork sausage
a couple white onions
garlic
tomatoes (I think I use about 5 or 6 from my garden, usually)
bell pepper (I prefer yellow)
chicken stock
red wine
salt
arrowroot starch (for thickening)

Peppers (I use the following, but try whatever you like)
- dried New Mexico Reds (get them from Fiesta)
- dried cascabels (I find them at Penzey's)
- a few fresh serranos or jalapenos, or a few chipotles
- to really bump up the heat, saute the sausage and/or venison/beef with a few chili piquins

Spices
- regular oregano
- mexican oregano
- thyme
- cumin
- bay leaves
- peppercorn blend
- whatever else you feel like that fits the flavor profile. Sometimes, I lay off the heat a bit and add a bit of nutmeg (if I use beef) or allspice. If I use allspice, I usually add some basil as well. Play with it.

Remove the seeds and stems from the dried peppers and simmer in the broth for about 30 or so minutes, or until the broth is dark and the peppers are tender. Remove and cool. Once the peppers are cool, slice them open lengthwise and scrape the pulp from the inside of the peppers, and discard the skins. Put the pulp in a blender, add the broth, and add the fresh peppers. Puree it all down to liquid. There's your base.

You've already browned your venison with some red wine. Now saute half the onion and garlic, then add in the sausage and brown. If you have substituted regular ground sirloin, brown it here, with the sausage and red wine. Add enough chicken broth to cover. Salt, pepper, and add in the regular oregano, bay leaves, and thyme. At this point, add in whatever herbs or spices you're going to use that are tolerant to longer cooking times, like the bay leaves. Simmer covered for a while, until the broth is very low.

Add in the chili base, more broth, and a couple fresh peppers (to taste). Simmer covered for another hour or so, adding broth as needed. Finally, add in the fresh vegetables like the bell pepper, tomato, the rest of the onion and garlic, and add the rest of the spices, particularly the cumin and mexican oregano.

Thicken with arrowroot starch about 15-20 minutes prior to serving.

Sorry if the vagueness makes this worthless to some of you, but maybe it will inspire someone. Cheers
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Old 04-12-2007   #104
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Excellent! Glad to see this thread, amongst some of my favorites in the NSZ, restored to their former glory.
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Old 04-17-2007   #105
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Quote:
Originally Posted by gtexan02 View Post
I would be especially interested in hearing people's chilli recipes, as I have yet to find a good one. I generally just dump in a bunch of ground sirloin, some tomatoes, some onions, kidney beans, garlic, chili powder, and paprika. It just tastes so plain
Here's one hint about Chili:

If you know beans about chilli, there are NO beans in chilli...
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Old 04-17-2007   #106
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Quote:
Originally Posted by Texan_Bill View Post
Here's one hint about Chili:

If you know beans about chilli, there are NO beans in chilli...
Yea right!!! You just add chocolate to make yours complete
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Old 04-17-2007   #107
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Quote:
Originally Posted by DiapHer View Post
Yea right!!! You just add chocolate to make yours complete
Do not give my secrets away Nebraska girl!!!

Next time, I will make mine.
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Old 04-17-2007   #108
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Quote:
Originally Posted by Texan_Bill View Post
Do not give my secrets away Nebraska girl!!!

Next time, I will make mine.

Don't bother Bill! Can't beat MINE!!

Secret to most GOOD chile receipts!! BEER!! IN the chili as well as OUT!!
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Old 04-17-2007   #109
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Originally Posted by SheTexan View Post
Don't bother Bill! Can't beat MINE!!

Secret to most GOOD chile receipts!! BEER!! IN the chili as well as OUT!!
and plenty of it

And BPA's Texans Toast shots.... (hint, hint Andy)
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Old 04-17-2007   #110
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I just noticed this thread (which is odd since it concerns food and I eat more than anybody I know) but here's my contribution. I tinker with this recipe from time to time but I rarely stray too far from what's here. It is IMO perfect.


Brisket Stuffed with Cornbread Dressing

I. Make the dressing

Ingredients
  • 6 tablespoons of flour
  • 1/4 cup of oil
  • 1 pound of ground beef
  • 1 pounf of ground pork
  • 1 cup of chopped onions
  • 1/2 cup of chopped bell pepper
  • 1/2 cup of chopped celery
  • 1/2 cup of chopped green onions
  • 1/4 cup of finely minced parsley
  • 1 clove of garlic, chopped finely
  • 1 cup of pecans, chopped finely
  • 2 cups of cornbread (baked in advance)
  1. Make a roux out of the flour and oil in a skillet. Your target color here is peanut butter and no darker so this won't take long.
  2. Take the ground beef and pork and brown them in a large pot. When they're brown add all of the vegetables. Don't add the pecans though.
  3. When the vegetables become limp (the onion will mostly be transparent) add the roux and enough water to make a thick gravy. Cook this on low heat for one hour. Don't add too much water here. I've never measured it, I just know what looks "right" but I think you're better off with too little than too much.
  4. After you've cooked this on low for an hour stir in the pecans and give it another ten to fifteen minutes.
  5. Crumble the cornbread into it and mix it well.
II. Make the Brisket

Ingredients
  • 1 6-pound beef brisket (sometimes I do a couple of smaller briskets)
  • Salt, black pepper, and cayenne pepper to your preference
  • The cornbread dressing you just made
  1. I do a Guinness Marinade that I found online. I'll put a link to that at the bottom of the page but it (and variations of it) are easy to find. I let the brisket sit and soak for 24 hours before I make this.
  2. Open a pocket in the brisket from the thin side.
  3. Season with salt, pepper, and cayenne pepper to taste.
  4. Fill the pocket in the brisket with cornbread dressing and then using a large needle and cotton string sew it closed and place in a covered roast pan.
  5. Cook at 350 degrees for two hours and baste it every half hour.
  6. Get seriously fat.
Here's a link to the Guinness marinade
http://www.joycesfinecooking.com/Rec...s_marinade.htm



Oh yes, and like most recipes this isn't originally mine. I found it somewhere years ago and have been changing it around bit by bit until I have it where I like it.
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Old 04-18-2007   #111
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That sounds awesome!! I have stuffed briskets before, but not with cornbread stuffing.... I will try this - thanks Hervoyel!!
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Old 08-14-2007   #112
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Default Re: Houston Texans Cookbook! Post your best recipe here:

Take hamburger meat and mix with pint of gas (leaded if you can find it)
roll into balls (you determine the size)

lite on fire and throw into a baby blue barrel


that will get you 1 foot short in the Superbowl
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Old 08-14-2007   #113
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Default Re: Houston Texans Cookbook! Post your best recipe here:

ok this sounds weird but its so good!

its called Barbecue Bacon Chicken Cheese Sandwiches Recipe:

4 boneless skinless chicken breasts
Cooking Spray
4 slices of fat free cheese
1 onion, sliced into rings
6 slices turkey bacon
salt and pepper to taste
1/4 cup honey mustard bbq sauce
water as needed
Toasted Bread
Low fat Mayo
Other veggies you like - we put tomatoes and peppers

Heat skillet and spray with cooking spray. Salt and pepper chicken breasts to taste and put them in the skillet to begin browning. Slice the turkey bacon in half and put lay 3 pieces on each chicken breast. Put the onion slices on top of that. Add a little water to the skillet to keep the chicken from getting too brown while it cooks through, and put the lid on the skillet. Let chicken cook for about 10 minutes and flip it over. Saute the bacon and onions and then pick them back up with a fork and lay them on top of the chicken again. Finish cooking the chicken, adding water if needed. Pour the bbq sauce liberally over all the chicken and put a slice of cheese on each piece. Turn the heat way down to let the cheese melt. Toast bread and spread with lowfat mayo. Put chicken, onions, bacon, cheese and other veggies on the toast and serve.
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Old 04-04-2008   #114
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Default Re: Houston Texans Cookbook! Post your best recipe here:

I love this stuff

sorry porky

glorified Pork

4 pork chops(about a pound)
1 can (10 1/2 condenced cream of celery,mushroom or tomato soup
1/4 to 1/2 water

in skillet brown pork chops,pour off fat, stir in soup,water, cover;cook over low heat for 45 minutes or until tender,stir now and then

or you can brown pork in skillet,add liquids and bake it at 350 degrees

.....
I like boneless pork (not the chops) and with cream of mushroom soup , use the soup on the pork and pour some of the soup on potatoes
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Old 11-30-2010   #115
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Default Re: Houston Texans Cookbook! Post your best recipe here:

Quote:
Originally Posted by eriadoc View Post
Huh, I missed this thread before now. I cook quite a bit (basically, I do all the cooking for my household), but I don't really have recipes, per se. My sister has griped at me for years for not being able to tell her a recipe, so I have started to try and transcribe some of my recipes, but I don't have access to any of them at the moment. I do a pretty mean chili, from what I've been told, but I am not sure I do it the same way twice, so I'll just post a rough ingredient list and process and you'll get the idea. Besides, trying things out is half the fun of cooking!

Chili (Sorry, no fancy name)

ground venison, browned with a bit of red wine (can sub lean beef, smoked or ground, your choice)
ground pork sausage
a couple white onions
garlic
tomatoes (I think I use about 5 or 6 from my garden, usually)
bell pepper (I prefer yellow)
chicken stock
red wine
salt
arrowroot starch (for thickening)

Peppers (I use the following, but try whatever you like)
- dried New Mexico Reds (get them from Fiesta)
- dried cascabels (I find them at Penzey's)
- a few fresh serranos or jalapenos, or a few chipotles
- to really bump up the heat, saute the sausage and/or venison/beef with a few chili piquins

Spices
- regular oregano
- mexican oregano
- thyme
- cumin
- bay leaves
- peppercorn blend
- whatever else you feel like that fits the flavor profile. Sometimes, I lay off the heat a bit and add a bit of nutmeg (if I use beef) or allspice. If I use allspice, I usually add some basil as well. Play with it.

Remove the seeds and stems from the dried peppers and simmer in the broth for about 30 or so minutes, or until the broth is dark and the peppers are tender. Remove and cool. Once the peppers are cool, slice them open lengthwise and scrape the pulp from the inside of the peppers, and discard the skins. Put the pulp in a blender, add the broth, and add the fresh peppers. Puree it all down to liquid. There's your base.

You've already browned your venison with some red wine. Now saute half the onion and garlic, then add in the sausage and brown. If you have substituted regular ground sirloin, brown it here, with the sausage and red wine. Add enough chicken broth to cover. Salt, pepper, and add in the regular oregano, bay leaves, and thyme. At this point, add in whatever herbs or spices you're going to use that are tolerant to longer cooking times, like the bay leaves. Simmer covered for a while, until the broth is very low.

Add in the chili base, more broth, and a couple fresh peppers (to taste). Simmer covered for another hour or so, adding broth as needed. Finally, add in the fresh vegetables like the bell pepper, tomato, the rest of the onion and garlic, and add the rest of the spices, particularly the cumin and mexican oregano.

Thicken with arrowroot starch about 15-20 minutes prior to serving.

Sorry if the vagueness makes this worthless to some of you, but maybe it will inspire someone. Cheers

I did a search for chili recipes on here after I got chili meat(which sucked and was fatty beef), stewed tomatoes and a box of 2 alarm chili mix

(I don't make chili but maybe once a year so I have NO CLUE)

major blast from the past

Porky had a thead that linked to this one
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Old 11-30-2010   #116
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Default Re: Houston Texans Cookbook! Post your best recipe here:

Quote:
Originally Posted by Wolf View Post
I did a search for chili recipes on here after I got chili meat(which sucked and was fatty beef), stewed tomatoes and a box of 2 alarm chili mix

(I don't make chili but maybe once a year so I have NO CLUE)

major blast from the past

Porky had a thead that linked to this one
As mentioned in that thread, I use Wick-Fowlers as a starter. If anyone needs help obtaining some, let me know.

I use a mix of beef & venison. Venison does not have enough fat in it by itself.

I make quite a few adjustments, but WF is as food a starter kit as I have found.

I am intrigued by Eriadocs recipe, and need to organize my questions for him.
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Old 11-30-2010   #117
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Default Re: Houston Texans Cookbook! Post your best recipe here:

Grilled Fish Tacos
2 cups chopped white onion, divided
3/4 cup chopped fresh cilantro, divided
1/4 cup olive oil
5 tablespoons fresh lime juice, divided
3 tablespoons fresh orange juice
2 garlic cloves, minced
1 teaspoon dried oregano (preferably Mexican)
1 pound tilapia, striped bass, or sturgeon fillets
Coarse kosher salt
1 cup mayonnaise
1 tablespoon milk
Corn tortillas
2 avocados, peeled, pitted, sliced
1/2 small head of cabbage, cored, thinly sliced
Salsa Verde
Lime wedges

Stir 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl. Sprinkle fish with coarse salt and pepper. Spread half of onion mixture over bottom of 11x7x2-inch glass baking dish. Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer. Whisk mayonnaise, milk, and remaining 2 tablespoons lime juice in small bowl.

Brush grill grate with oil; prepare barbecue (medium-high heat). Grill fish with some marinade still clinging until just opaque in center, 3 to 5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.

I have started putting the fish and marinade in a foil pouch to grill, easier and awesome.

Coarsely chop fish; place on platter. Serve with lime mayonnaise, tortillas, remaining 1 cup chopped onion, remaining 1/2 cup cilantro, avocados, cabbage, Salsa Verde, and lime wedges.
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Old 11-30-2010   #118
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Default Re: Houston Texans Cookbook! Post your best recipe here:

Quote:
Originally Posted by GlassHalfFull View Post
Grilled Fish Tacos
2 cups chopped white onion, divided
3/4 cup chopped fresh cilantro, divided
1/4 cup olive oil
5 tablespoons fresh lime juice, divided
3 tablespoons fresh orange juice
2 garlic cloves, minced
1 teaspoon dried oregano (preferably Mexican)
1 pound tilapia, striped bass, or sturgeon fillets
Coarse kosher salt
1 cup mayonnaise
1 tablespoon milk
Corn tortillas
2 avocados, peeled, pitted, sliced
1/2 small head of cabbage, cored, thinly sliced
Salsa Verde
Lime wedges

Stir 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl. Sprinkle fish with coarse salt and pepper. Spread half of onion mixture over bottom of 11x7x2-inch glass baking dish. Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer. Whisk mayonnaise, milk, and remaining 2 tablespoons lime juice in small bowl.

Brush grill grate with oil; prepare barbecue (medium-high heat). Grill fish with some marinade still clinging until just opaque in center, 3 to 5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.

I have started putting the fish and marinade in a foil pouch to grill, easier and awesome.

Coarsely chop fish; place on platter. Serve with lime mayonnaise, tortillas, remaining 1 cup chopped onion, remaining 1/2 cup cilantro, avocados, cabbage, Salsa Verde, and lime wedges.
Wow! That sounds Awesome! But what is the divided if the ingredients?

And I don't do cabbage. Would it work with out it?
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Old 11-30-2010   #119
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Wow! That sounds Awesome! But what is the divided if the ingredients?

And I don't do cabbage. Would it work with out it?
the cabbage is optional, just a garnish really. And divided just means save half for later in the recipe.
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Old 11-30-2010   #120
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the cabbage is optional, just a garnish really. And divided just means save half for later in the recipe.
That's what I thought, but wanted to be sure. Seems like it works best with flaky white fish? Have you tried it with flounder?

And where did you ever find Sturgeon filets?
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