Barbecuing, Recipes, Food Thread. Drinks are Welcome Too!!

Grown up Mac and Cheese

4 ounces thick-sliced bacon
Vegetable oil
Kosher salt
2 cups elbow macaroni
1 1/2 cups milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 ounces Gruyere cheese, grated
3 ounces extra-sharp Cheddar, grated
2 ounces blue cheese, crumbled
1/4 teaspoon freshly ground black pepper
Pinch nutmeg
2 slices white sandwich bread, crusts removed
2 tablespoons freshly chopped basil leaves.

Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well. Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes. Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top. :up:

Tuna Croquette

1 (7-ounce) pouch albacore tuna, drained well and shredded by hand
2 green onions, chopped fine
2 teaspoons Dijon mustard
2 large eggs, beaten
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup panko bread crumbs, divided
Olive oil, for sauteing
Directions
Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the bread crumbs into a medium mixing bowl and stir to combine. Divide the mixture into 8 rounds and set aside on a parchment lined half sheet pan. Allow to rest for 15 minutes. Place the remaining bread crumbs into a pie plate. One at a time, coat each round in the panko on all sides.

Heat enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering. Add the croquettes and cook 2 to 3 minutes on each side or until golden brown. Remove to a cooling rack set over a half sheet pan lined with paper towels. Allow to cool for 2 to 3 minutes before serving.

Tuna Croquettes are very good!!!

"calphin wrote:

True, its has to be low and slow.:up:

Hey Calphin I passed my hunting exam today. Now I can get out there and hunt.:up:

Fish with Passion Fruit sauce.

First, don't worry about trying to remove the seeds. They soften during cooking and add texture.

I frying fish, (snapper, grouper, etc.), fileted and coated in seasoned flour.
butter
oil
2 shallots, chopped
1 clove garlic, chopped
pulp from about 6 passion fruits
1/2 cup white wine
1/2 cup fish broth (see below)
pinch of sugar
2 tablespoons chopped cilantro
1 tablespoon chopped mint
salt and pepper to taste.

Fry the fish in butter and oil on low heat until brown on both sides. Remove. In the same pan add the shallots and garlic and saute until soft. Add the fruit pulp, wine, broth, and sugar. bring to a boil. Turn down the heat and add the herbs and cook for about 15 minutes. Correct seasoning and return the fish to the pan. Turn it over so that the sauce glazes the fish.

Use the remaining broth instead of water to make rice.

Use the bones and head from the fish to make a broth. Bring enough lightly salted water to cover in a pan. Bring to a boil. Add the fish parts with two celery ribs, half an onion and a couple sprigs of parsley. Let boil until all of the fish flavor transfers to the broth, about 45 minutes. Let cool.

This one is essentially like the other with a different meat and fruit base for the sauce
Shnitzel (breaded chicken cutlet) in pomegranate sauce

1 chicken cutlet
1 egg, beaten
1/4 cup bread crumbs
olive oil
2 shallots, chopped
1 clove garlic, chopped
1 pomegranate, juiced
1/2 cup white wine
2 tablespoons chopped Italian parsley

Coat the chicken in the egg and then lightly in the bread crumbs. Fry in the olive oil. Follow directions as for fish recipe above.

Mustard Soy Chicken

1 chicken filet
oil
1 clove garlic, chopped
1 yellow onion, sliced
2 tablespoons Dijon mustard
1/4 cup soy sauce
1/2 cup sherry or white wine

Saute the garlic in the oil on low heat until soft and then add the chicken and continue cooking until it changes color. Add the onions and cook until soft. Add the rest of the ingredients and cook until chicken is cooked through.

corn cakes

ChefToTheRescue

Long Island Iced Tea recipe

1 part vodka
1 part Tequila
1 part rum
1 part gin
1 part triple sec
1 1/2 parts sweet and sour mix
1 splash Coca-Cola®

Mix ingredients together over ice in a glass. Pour into a shaker and give one brisk shake. Pour back into the glass and make sure there is a touch of fizz at the top. Garnish with lemon.

"calphin wrote:

Long Island Iced Tea recipe

1 part vodka
1 part Tequila
1 part rum
1 part gin
1 part triple sec
1 1/2 parts sweet and sour mix
1 splash Coca-Cola®

Mix ingredients together over ice in a glass. Pour into a shaker and give one brisk shake. Pour back into the glass and make sure there is a touch of fizz at the top. Garnish with lemon.

Trust me...you do not want me to start posting drink recipes...ill turn everyone into an alcoholic

I made this one last night for hubby and me. It was really good.

Sicilian Rice Balls

Ingredients:

1 Cup Arborio Rice (the kind you make Risotto with)
3 Large Eggs
Salt and Pepper to taste
1/4 cup grated Pecorinno Romano cheese
1/2 grated Mozzarella
1/2 cup diced Prosciutto or Ham
3 tablespoons finely minced fresh parsley
2 cups fresh bread crumbs, toasted
1/4 cup homemade tomato sauce
Vegetable oil for frying

Preparation:

In a saucepan, bring 2-1/2 cups water to a boil. Add the rice and cook for 15 minutes. The rice should still be quite firm. Drain and transfer to a bowl. Lightly beat one of the eggs and add to the rice, along with the grated cheese, parsley, 2 tablespoons of the tomato sauce, and salt and pepper. Mix well and then chill the mixture for about 15 minutes. While it's chilling in another bowl, mix together the mozzarella cheese, prosciutto or ham, and the remaining 2 tablespoons tomato sauce.

With floured hands, divide the rice mixture into 8 or 10 portions and roll each portion into a ball the size of a small orange. Poke a hole into the center of each ball with your finger and insert about 1 1/2 tablespoons of the mozzarella mixture. Reshape and smooth to enclose the filling.

In a shallow dish, beat the remaining 2 eggs. Spread the toasted bread crumbs on a plate. Dip the rice balls into the egg and then roll in the bread crumbs to coat them evenly.

In a deep fryer, or deep heavy pan, heat the oil to 375 degrees. Fry the rice balls until golden brown on all sides and then drain on brown paper, or paper towels. Serve immediately with lemon wedges or more tomato sauce.

carrabba's chicken bryan recipe:

Ingredients

* 1 tablespoon minced garlic
* 1 tablespoon minced yellow onion
* 2 tablespoons butter
* 1/2 cup dry white wine
* 1/4 cup fresh lemon juice
* 2/3 cup cold butter, sliced
* 1 1/2 cups chopped sun-dried tomatoes
* 1/4 cup chopped fresh basil
* 1/2 teaspoon kosher salt
* 1/2 teaspoon white pepper
* 6 boneless skinless chicken breast halves
* extra virgin olive oil, for brushing
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 8 ounces caprino goat cheese or other goat cheese, room temperature

Directions

1.Saute garlic and onion in 2 Tbls. butter in a large skillet over medium heat until tender.
2.Stir wine and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half.
3. Reduce heat to low and stir in cold butter, one slice at a time.
4. Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat; set aside.
5. Brush chicken breasts with olive oil and sprinkle with salt and black pepper.
6. Grill chicken over hot coals 15-20 minutes, or until cooked through.
7. A couple of minutes before chicken is done, place equal amounts of cheese on each breast Spoon prepared sun-dried tomato sauce over chicken.

a great chicken marinade is 2 parts lemon juice, 1 part olive oil. lots of black pepper put into a plastic bag

a nice alternative to cranberry-vodka cocktail i made tonight is 3 oz. minute maid pomegranate lemonade, 1 1/2 oz vodka with a little bit of gran marnier over ice...very very tasty

Got a pot of this going right now, so I thought I'd share:

White Chicken Chili

1 Tbsp olive oil
1 bag frozen onions, chopped
4 cloves garlic, minced
2 4oz cans chopped green chiles
4 cups chopped cooked chicken
2 tsp ground cumin
1.5 tsp dried oregano, crumbled
.25 tsp cayenne or crushed red pepper (depending on taste)
3 16 oz cans great northern beans, drained & rinsed
6 cups chicken broth
1 cup grated monterey jack cheese
salt
pepper

Heat oil in large heavy pot to med/high.
Add onions & saute until translucent, about 10 minutes.
Add garlic, chiles, chicken, cumin, oregano, and hot pepper.
Saute 2 minutes.
Add beans and chicken broth.
Bring to a boil, reduce heat and simmer 2 hours or more.
Add 1 cup of grated cheese.
Stir until thick and melted.
Season with salt & pepper. Serve/garnish with monterey jack cheese and sour cream.

chicken chili is a great tasting, less greasy alternative. nice addition

Something I just kind of threw together to use up leftovers:

olive oil
2 cloves garlic, chopped
1 bunch scallions, sliced into 1-inch lengths
1/2 lb chopped chicken or turkey breast
1 large Idaho potato, cut into 2-inch cubes
sweet paprika
black pepper
1 bunch chives, chopped
1/2 cup rum
1 cup chicken broth
1/4 cup honey or sugar

Saute the garlic in the oil and add the scallions continuing to saute until soft. Add the potatoes and meat and saute on low heat until browning begins. Add the rest of the ingredients and simmer until the potatoes are done.

Okay here we go...

First my favorite drink: Citron Gimlet

2oz Absolute Citron
1/2 oz Lime juice
served either on the rocks or up
garnished with a lime

Now the rest:

June Bug
3/4 oz Malibu rum
3/4 oz Midori
3/4 oz banana liq.
1oz sweet and sour
1oz pineapple juice
shaken served on the rocks

Electric Lemonade
1.5oz Vodka
1/2 oz blue curacao
1oz simple syrup
1oz sweet and sour
whole lemon juiced in bottom of glass
served on the rocks

Grateful dead
take the LIT recipe above but instead of coke sub chambord(or any raspberry liq)

Long beach
again take LIT from above but instead of coke sub cranberry juice

EASY Mojito(no muddle)
2oz white rum
1oz simple syrup
2oz margarita mix
mint leaves(around 12)
shake vigorously
top with club soda

I think of more cocktails later...now to shots or shooters
Some names are different depending where you are from

My favorite: Grand Marnier served neat

Others:
NY Lemon drop
1 part Grand Marnier
1 part Peach schnapps
1 part OJ

Washington apple
1 part Crown
1 part apple schnapps
1 part cranberry juice

Apple Sauce
1 part goldschlauger
1 part apple schnapps
1 part pineapple juice

Pineapple upside down cake
1 part vanilla vodka
2 part pineapple juice
float grenadine at the bottom

Swedish fish
1 part blackhaus
1 part peach schnapps
1 part cranberry juice

Liquid Heroin
1 part jager
1 part Rumple mints
1 part Goldschlauger

And the newest popular shot is called a Root beer bomb
in a pint class fill about 1/3 of it with rootbeer
and then take a shot of rootbeer vodka and drop it in to the rootbeer and then chug

ill post more later

Felly's Famous Stuffed Portobellos

6 of the biggest portobellos you can find (destemmed)
extra virgin olive oil
2 cloves of fresh garlic finely chopped (or more if you like garlic as much as I do)
1 package of fresh uncooked unfrozen spinach (has to be fresh, not the frozen kind)
1 large red onion finely chopped
1 pound of hot Italian sausage links
1/2 pound of smoked mozzarella cheese
salt and pepper to taste

great tail gate recipe and very easy if you pre chop everything at home.

lightly brush oil on veins and caps of mushrooms and place them on the grill at medium heat throw the sausages on with them.

while they are cooking mix garlic, onions and spinach together in a bowl. pull the sausage and mushrooms when they are done. the mushrooms will be done before the sausages, so just set them to the side. take the sausage and chop it up as finely as you can while they are still hot and add them to the spinach mixture. drizzle a little bit of oil on to it and stir everything up real good.

once everything is mixed, spoon it in to the mushrooms (veins pointing up) and then slice the cheese in big chunks and place them on top of your mushrooms. place the mushrooms back on the grill and cover until the cheese is melted. plate and enjoy.

Root Beer Barrel

1 Tall glass of your favorite beer (ice cold of course)
1 2 oz shot of root beer schnapps (leave it in the shot glass)

Drop shot glass (with schnapps in it) into glass of beer and chug. Watch your teeth, those damn shot glass' can hurt when your drunk and not paying attention.

"GR82BACANE wrote:

Here is a very simple appetizer.

Bean dip.

Refried Beans
Enchilada Mix
Green Chile Peppers.
Sour Cream
Monterey/Colby Jack put on top.

Bake for about 15 minutes and you have what is actually a fairly healthy game day appetizer.

My gf made a variation of that. I don't like refried beans but I really liked that.
Her dad taught me the following Guacamole recipe...it's my favorite dish on the planet now.

Jose's Avocado Dip

5 avocados
1/2 white onion
2 tomatoes
bundle of Cilantro
salt
pepper
Bag salted white corn Tortilla chips

1. Gut avocado's and mash them up good in a bowl
2. Dice a handful of Cilantro up VERY fine and add it to the avocado's
3. Cut white onion in half, dice it up and add it to the guacamole
4. Add quite a bit of salt and cover the top layer with pepper (not pitch black but noticeably dark) mix and mash to perfection.
5. Dice tomatoes to preferred chunky size and stir in (don't stir much and do this last or it becomes watery).
6. Eat

1 very large London Broil

1 package of smoked bacon (thick sliced)

shredded cheese (I use Havarti, it's creamy and has lots of flavor) use as much shredded cheese as you want but remember this will be going on your grill.

1 medium onion sliced thinly

2 cloves of garlic chopped fine

bakers string

salt and pepper to taste

your favorite steak rub

this can be a great tailgate steak as long as you prep the night before. i have made the whole thing and just brought the roll to the game and grilled and it was great.

first pound your steak out to about a 1/2 to 3/4 inches thick (try to keep it an even size.
start your grill with your heat on 1 side so that you have a nice safe zone if your fire gets to hot.
layer your bacon (pre cook your bacon until it's soft and almost crispy) on top of the steak (side to side) and sprinkle the onion, garlic, salt and pepper evenly and then layer on the cheese.
Roll everything up in a nice roll being sure you tuck the ends in as you go making sure every thing stays even thickness. Kind of like a burrito with both ends tucked.
take the bakers string and tie it about 4 or 5 times down the length of the roll keeping everything together.
rub on your favorite steak rub
grill it like you want it (medium rare is my choice)

I'm not much for Recipes but if you boil your ribs in Budweiser and BBQ sauce before you grill them, they will fall right off the bone!!

Brats are also kick butt cooked in beer. (Coors):wink2:

"calphin wrote:

Brats are also kick butt cooked in beer. (Coors):wink2:

I could eat oat meal cooked in beer.

Drunken Chicken

1 roasting hen
6 cans of beer
1 bottle tequila
1 lime
4-6 serrano peppers
1 bunch fresh oregano
6-8 cloves garlic, slightly smashed
2 teaspoons cumin powder
2 teaspoons chili powder
2 teaspoons salt

Rinse and pat dry hen.
Drink 1/2 the beer and set aside the rest in the can.
Then pour a shot of tequila and drink with a slice of lime.
Spray can with 1/2 beer with cooking spray.
Have another shot of tequila with lime.
Put some of the oregano, a couple of the peppers, acouple of the garlic cloves, a pinch of cumin and a pinch of chili powder in the neck cavity of the hen.
Stuff opening with a wad of aluminum foil to seal cavity.
Have another shot of tequila and lime and while you're at it add a shot to the beer can with a piece of lime, the rest of the oregano, peppers, and garlic cloves.
Push the can into to rear end of the chicken so that the hen can sit up. Open another can and chug half and set to the side.
Place the chicken in a foil pie pan or square cake pan.
Have another tequila shot, then rub the rest of the cumin, chili powder, and the salt onto the outside of the chicken.
Grab half can of beer and finish chugging.
Have a couple more shots and wash them down with beer while your coals get ready on the pit.
Place the pan with the chicken on the pit and close the grill. Do another shot of tequila wash it down with cold beer.
Let chicken cook for 1 hour on medium hot pit.
(Of course, this means more tequila shots and beer.) Baste hen with juices in pan.
Take off grill when done and let rest 10 minutes before serving with a squeeze of lime and some drippings.
If there is any beer and Tequila left be sure to serve with the chicken also.
This can be done in the oven as well on 350 degrees for 1 hour.

:beer:

Simple way of testing the doneness of steaks.

Bring the tip of one of your fingers to meet your thumb. Press the pad at the base of your thumb, the one between your lifeline and the thumb and then press the steak. Wheh the steak has the same resistance as the pad you know the doneness of the steak.
Index Finger = rare
middle finger = medium rare
ring finger = medium well
little finger = nailed to a tree in a wild fire and only good for shoe leather.

Texas chili recipes are defind by thier lack of the use of beans. Meat is the main ingredient followed by chili peppers. If you where to ask a texan where chili was invented they would no doubt tell you that it was invented in San Antonio, in the 1700s.

6 pounds Beef chuck; in 1/2-inch cubes
3/4 cup Minced onion
1/4 cup Minced garlic
3 cups beef broth
3 cups Dark beer
1 1/2 cup Water
1/4 cup chili powder add more to taste
6 pounds Canned tomatoes; drained and chopped
1/3 cup Tomato paste
1 1/2 tablespoon Minced fresh oregano
Salt to taste
1 tablespoon Cayenne pepper; to taste

Brown the beef in a large skillet and drain the grease.
Reduce heat to medium low and add the onions and garlic and saute until softened. Poor into the stockpot along with the broth, beer, the water, chili powder, tomato, tomato paste, and oregano.
Over high heat bring mixture to a simmer. Add salt, cayenne, and more chili powder to taste. Reduce heat to maintain a simmer and cook, partially covered, until beef is tender (about 1-1/2 hours). Check occasionally and add more broth if mixture seems dry.
Cook an additional 5 minutes to thicken. This traditional Texas Chili Recipe should keep them coming back for more.

I double dog dare one of you to try this:

http://www.bbqaddicts.com/blog/recipes/bacon-explosion/