Post up your favorite recipes... The SVTP recipe exchange..

[Fourcam330]

Courtesy of Chez Gussin, it's true she can not only drive but cook as well, it's one of my favorites:

Pan seared and braized chilean sea bass in homemade tomato puree topped with sauteed fennel.

Preheat the oven to 350F.

In a large pot render 1/4lb of panchetta. Then add one large diced onion, one small chopped carrot, and four to six cloves of garlic. Sweat them over medium heat for a few minutes then add one large can of whole tomatoes (w/out liquid), one teaspoon of tomato paste, and maybe 1/8 of a cup of olive oil. Next add roughly chopped fresh parsley, basil, oregano, and crushed reds to taste. Reduce heat to low and blend the pot of ingredients, continue to simmer over low heat then add salt/pepper.

Place the seasoned (salt/pepper) chilean sea bass steaks in a large sautee pan coated with olive oil on medium/high heat. Do not overfill the pan and do not touch them once they're in there--otherwise they won't brown/sear properly. Turn at 3.5-4.0 minutes and allow the other side the same amount of time. After another 3.5-4.0 minutes pour the tomato puree mixture over the CSB steaks and place in the oven for 5-6 minutes. Having a splatter screen is a big bonus while sauteing the fish.

In a separate pan sautee some chopped fennel (bulb only) in olive oil, salt and pepper to taste.

Pull the fish out of the oven and top with fennel. I usually serve it over plain whole weat couscous but you can substitute pasta or even quinoa.

 

[427Windsorman]

Roast Chicken Serves 6

RECIPE INGREDIENTS:

One 6 to 7 lb. roasting chicken
3 to 4 small lemons
1 tbsp. plus 1 tsp. coarse or kosher salt
1 tsp. paprika
2 large garlic cloves, pressed
2 cups water

1. Preheat the oven to 300 degrees. Remove the giblets and excess fat from the cavity of the chicken. Rinse the chicken, inside and out, in cold water, and dry it thoroughly with paper towels. Roll the lemons on a countertop to soften them. Then pierce each lemon in about 20 places with a skewer or a toothpick.

2. In a small bowl, use a spoon to mash the salt, paprika and garlic into a paste. Rub half the paste inside the chicken's cavity. Then cram in as many of the lemons as will fit. Truss the chicken if you like; it isn't essential. Rub the rest of the paste all over the outside of the chicken. Place the chicken on a greased rack and put the rack into a greased roasting pan. Pour the water into the bottom of the pan.

3. Bake the chicken for about 45 to 60 minutes per pound. As the water evaporates, add more. Take the lemons out before you bring the chicken to the table; they won't be very attractive at this point. Serve the chicken with the pan juices.



Spit-Roasted Chicken Serves 4

Ingredients:

1-1/2 garlic heads separated into
individual cloves, but not peeled
1/2 tsp freshly-ground black pepper
3 tsp extra-virgin olive oil
1 whl chicken - (4 to 5 lbs)
1/4 cup chopped Kalamata olives
1 1/2 tsp minced fresh rosemary
1/4 tsp salt

Wrap garlic and olive oil in foil and bake in a 350 degree oven for 1 to 1 1/2 hours or until garlic is light brown. Let cool.

Squeeze garlic from its skins and combine with any oil left in the foil. Mash it with the side of a knife until reduced to smooth paste. Add olives, rosemary, salt and pepper.

Gently loosen the chicken's skin at the breast by sticking a finger between the meat and skin at the neck end of the bird. Stuff 1/4 of the mixture under the skin of each breast.

Loosen the skin on the thighs and legs by placing a finger between the skin and meat, entering by the fleshy part of the thigh. Stuff the remaining mixture between the meat and skin.

Season the chicken with additional salt and pepper. Attach chicken to spit and cook over high heat until the juice runs clear at the thigh and leg joint (about 1 1/4 to 1 1/2 hours). Baste with juices collected in the grill in a small container during roasting.

Serving Suggestion: Serve the chicken on a bed of sliced red tomato salad flavored with olive oil, vinegar, basil, salt and pepper.

 

[BiLL1024]

German potato salad

German potato salad.
Not that *#@# they sell in the super market, and call German potato salad

I recommend using a glass bowl, maybe plastic. But not a metal one.
You will need all purpose potatoes (red and baking don’t work too well).
Best when left in fridge over night.
Bacon is optional for those who don’t eat it.

8 large .10 med. Sized potatoes. (4 pounds or so)
1 large onion chopped.
5 heaping teaspoons sugar
1 cup water.
½ cup cider vinegar.
1 heaping teaspoon salt.
5 strips bacon.
½ teaspoon black pepper.
1/3 cup vegetable oil.

Boil potatoes skinned. Don’t over cook!
Drain into sieve and let sit until they stop steaming.
Cook bacon until crispy. (not burnt)
Mix vinegar, salt, pepper, onion, water, and sugar into a glass bowl, stir well.
Break up bacon and add to mixture as well.
DON’T add oil yet.
Once potatoes stop steaming, cut up into chunks and mix in bowl.
Put into fridge. And let it chill.
Once it is chilled. (few hrs.) Then stir in the vegetable oil. Mixing in to coat evenly.
Goes great with BBQ.
Enjoy.
In memory of Aunt Clara.
Hers was the best!!

 

[427Windsorman]

German potato salad.
Not that *#@# they sell in the super market, and call German potato salad

I recommend using a glass bowl, maybe plastic. But not a metal one.
You will need all purpose potatoes (red and baking don’t work too well).
Best when left in fridge over night.
Bacon is optional for those who don’t eat it.

8 large .10 med. Sized potatoes. (4 pounds or so)
1 large onion chopped.
5 heaping teaspoons sugar
1 cup water.
½ cup cider vinegar.
1 heaping teaspoon salt.
5 strips bacon.
½ teaspoon black pepper.
1/3 cup vegetable oil.

Boil potatoes skinned. Don’t over cook!
Drain into sieve and let sit until they stop steaming.
Cook bacon until crispy. (not burnt)
Mix vinegar, salt, pepper, onion, water, and sugar into a glass bowl, stir well.
Break up bacon and add to mixture as well.
DON’T add oil yet.
Once potatoes stop steaming, cut up into chunks and mix in bowl.
Put into fridge. And let it chill.
Once it is chilled. (few hrs.) Then stir in the vegetable oil. Mixing in to coat evenly.
Goes great with BBQ.
Enjoy.
In memory of Aunt Clara.
Hers was the best!!

That sounds good. I am going to have to give this recipe a try. :beer:

 

[427Windsorman]

Spicy Baked Shrimp 4 servings

Ingredients:
1/2 cup Oils of Aloha Macadamia Nut Oil
2 cloves garlic, minced
2 tablespoons Cajun or Creole seasoning
2 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon soy sauce
1 pound large shrimp, shelled and deveined
Lemon wedged for garnish
French bread, thinyly sliced

Instructions:

In a 13x9-ince baking dish combine oil, garlic, Cajun seasoning, lemon juice, honey and soy sauce. Add shrimp and toss to coat. Refrigerate at least 1 hour. Preheat oven to 450 F. Bake until shrimp are cooked through, about 8 to 10 minutes.

Garnish with lemon wedges and serve with French bread.

 

[Ride Along]

I did variations on Windsorman's grilled venison, worked out well.

For marinade I used Lawrey's mesquite overnight. Then grilled venison steaks as is, medium rare. Delicious. I did, however, save some for the next night, wrapped those babies in bacon, skewered with mushrooms, broiled. Dang it, bacon makes everything better. Almost makes me want to go out and shoot a delicious deer myself.

Another salmon recipe:

Salmon broccoli casserole:

1 large chopped onion
1 tablespoon butter or margarine
3 cups cooked wild rice
1 pound skinned and boned salmon, poached and flaked
2 eggs
1 cup mayonnaise
1/2 cup grated Parmesan cheese
1 (16 ounce) package frozen chopped broccoli, thawed and drained
2 cups shredded Cheddar cheese, divided


DIRECTIONS
In a large skillet, saute onion in butter until tender. Remove from the heat; stir in rice and salmon. Combine egg and mayonnaise; add to the salmon mixture. Spoon half into a deep, greased 2-3 qt. baking dish; top with half of the Parmesan cheese and broccoli. Sprinkle with 1 cup cheddar cheese. Top with the remaining salmon mixture, Parmesan and broccoli. Bake, uncovered, at 350 degrees F for 30 minutes. Sprinkle with remaining cheddar. Bake 5 minutes longer or until cheese is melted.

I usually make two separate casseroles out of one recipe, one in a 2 qt dish for dinner, and I freeze another, uncooked, in another 1 or 2 qt dish for another meal. You can do the math on splitting the recipe yourself.

 

[BLOWN PONY]

I need some good recipes for pheasant and quail.

We hunt them every year and just keep piling them up in the freezer!

 

[SCcobra4me]

Capt'n Crunch.....

Pour 3 cups Capt'n Crunch into bowl
Add desired amount of milk
Eat....

Or try some Pico de Gallo (good stuff)...

With a dicer, not a mixer, all items should be diced into decent size bowl and mixed...

12 Roma tomatoes
1 Red bell pepper
1 Green bell pepper
2 onions of choice (tennis ball size works here)
Using cilantro, take a 5 finger full of leaves (not the stalks)
2 jalepeno peppers
3 teaspoons of lime juice
Salt and pepper to taste

Oh yeah, and chips of choice also.

 

[BmoseleyINC]

Peppercorn steak marinade.

2 10-12oz Steaks, I like New York strip, because there's almost ZERO fat, but choose whatever cut you desire. Sirloin,

Stab steaks with fork 10-12 times each side, to allow marinade to seep into steak.

Combine in tupperware/bag.:
1/4 cup olive oil
1/4 cup teriyaki sauce
2 tablespoon worcestershire sauce
I fill a shot glass twice with Peppercorns, some grinded, some whole.
1 oz beer I use killian's red, it's darker, and has a great taste. Red wine may also be used.
1/2 tablespoon mustard.(Spicy/Dijon)

Couple shakes of Garlic pepper/salt.
Shake of Garlic herbs.
Couple shakes of Montreal steak seasoning.

Put steak into marinade, coat well. Leave in fridge for one hour, turning to coat steaks a couple times. Keep marinade not on meat to pour over while cooking. Leave the middle a little pink ,and you're set.

Combine with whatever you like. I usually Garlic butter Mashed potatoes, and corn on the cob. I have gotten laid over this dinner. Seriously.

 

[Ride Along]

Stab steaks with fork 10-12 times each side, to allow marinade to seep into steak.

I got a kick butt stabby device for christmas:

No more forking meat for me.

I don't know if it makes a difference, I haven't done side by side test runs, but it sure is fun to get stabby with the roasts.

 

[427Windsorman]

I need some good recipes for pheasant and quail.

We hunt them every year and just keep piling them up in the freezer!

Orange Roast Pheasant Recipe

Ingredients

1 plucked pheasant
1 onion chopped
4 strips of bacon
2 peeled oranges
1 teaspoon black pepper
1 teaspoon garlic salt
1 cup sugar
Cinnamon
Salt

Chop up oranges (try to save as much juice as possible) and place in small pan with enough water to cover oranges. Bring to boil and simmer for 30 minutes. Add sugar and a pinch of cinnamon. Heat and stir until mixture begins to thicken into a syrup.

Rub pheasant with garlic salt and pepper, put onion and bacon in cavity and place in oven save dish. Pour a glaze of orange syrup over the pheasant. Cover and bake for 45 minutes on 350. Serve pheasant with rice.





Sauteed Breast of Pheasant with Cranberry Glaze

4 Pheasant Breasts
1 Pkg Craisins, soaked in water to soften
1 bottle (15 oz) Cranberry Grilling Sauce
4 Tsp Oil
salt & pepper

In large skillet heat 4 Tsp of oil on medium to high heat.
Remove skin from pheasant breasts. Season both sides of pheasant with salt and pepper.

Dredge in flour and start sauteing. Cook 4-5 minutes per side. They should be light golden brown with an interior temperature of 165 degrees.
Turn off heat and pour cranberry grilling sauce over each breast.
Check internal temperature. When pheasant is done, place vegetables and sidedish (pasta) on plate, then place pheasant on top and baste with sauce. Sprinkle craisins on top and serve.




As for Quail, try this one: http://www.firepit-and-grilling-guru.com/quail-recipe.html

 

[VirtualSVT]

I've got an old New England cook book from the 1910's.

I'll dig up some recipies for quail and pheasant when I get home.

 

[427Windsorman]

Sonofabitch Stew (Authentic 1800's recipe)

2 pounds lean beef
Half a calf heart
1/2 pounds calf liver
1 set sweetbreads
1 set brains
1 set marrow gut
Salt, pepper
Louisiana hot sauce

Kill off a young steer. Cut up beef, liver and heart into I -inch cubes; slice the marrow gut into small rings. Place in a Dutch oven or deep casserole. Cover meat with water and simmer for 2 to 3 hours. Add salt, pepper and hot sauce to taste. Take sweetbreads and brains and cut in small pieces. Add to stew. Simmer another hour, never boiling.

 

[427Windsorman]

Chilli Mud Crab

You can substitute the mud crabs with; blue swimmer crabs, marrons, Moreton bay or Balmain bugs, prawns, lobster.

INGREDIENTS

2 Mud Crab
3 tablespoons Oil
4 Chopped Garlic Cloves
2 Chopped Banana Chilli's
2 tablespoons Julienne Ginger
½ cup Tomato Sauce
¼ cup Linghams Chilli Sauce Or Sweet Chilli Sauce
½ cup Water
3 tablespoons Hoisin Sauce
½ cup Chopped Green Onion
½ cup Mixed Vietnamese Mint Leaves And Coriander Leaf
1 tablespoon Chopped Coriander Root
1 tablespoon Fish Sauce
3 teaspoons Sugar
1 teaspoon Sea Salt
30 Cherry Tomatoes (Cut In Half)

METHOD

1) Freeze the crabs until they are killed
2)Cut into segments
3)Crack the claws
4)Heat oil in a wok
5)Add garlic, chilli, ginger & coriander root and cook until fragrant
5)Add the crabs and toss
7)Add tomato sauce, chilli sauce, water, hoi sin sauce, fish sauce, sugar and salt.
8)Stir to combine the ingredients, bring to the boil.
9)Cover and allow to simmer/steam for about 10 minutes
10)Add in the green onions, cherry tomatoes and herbs and serve with Jasmine rice, and crab pickers and bibs

 

[006]

Breakfast with a twist.

If you have any steak available, cut it into very small cubes.

Fry it in the pan..very little oil or none at all...but make sure it's cooked well enough.

Crack a few eggs, toss them into the pan over the grilled/fried mini-steak cubes....and stir.

Add some salt and you're done.

 

[boosted306]

Spicy Baked Shrimp 4 servings

Ingredients:
1/2 cup Oils of Aloha Macadamia Nut Oil
2 cloves garlic, minced
2 tablespoons Cajun or Creole seasoning
2 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon soy sauce
1 pound large shrimp, shelled and deveined
Lemon wedged for garnish
French bread, thinyly sliced

Instructions:

In a 13x9-ince baking dish combine oil, garlic, Cajun seasoning, lemon juice, honey and soy sauce. Add shrimp and toss to coat. Refrigerate at least 1 hour. Preheat oven to 450 F. Bake until shrimp are cooked through, about 8 to 10 minutes.

Garnish with lemon wedges and serve with French bread.

I will try this. It sounds pretty good.

 

[ezernut9mm]

to go with any of the above.

bourbon and coke:
short square or round glass
five ice cubes
two or three oz of good quality bourbon
can of coke (rc cola is pretty good too)
put ice cubes in glass
pour bourbon over ice
top to rim with cola
enjoy
repeat

 

[Ry_Trapp0]

my 2 contributions are not complex, nor do they really fit in with any of the 50 ingredient recipes in this thread, but simple, easy, and tasty they are! they are pretty obvious, but ive never heard of anyone making these. i just came up with these out of shear bordom.

french toast sandwiches
make french toast, per your usual technique(dip bread into milk+egg+cinnamon for me, i keep it simple),
fry up a few eggs(hard for less mess, easy for better taste)
fry up either sausage, bacon, or both
slather centers of french toast(1 side each) with syrup, place sausage and/or bacon attop one piece of french toast, place egg attop sausage and/or bacon, place second piece of french toast, enjoy your breakfast sandwich!

grilled cheese + egg sandwich
pretty much self descriptive. fry egg, set aside. make grilled cheese, half way through add egg. enjoy the awesomeness!

 

[Ry_Trapp0]

c'mon, i didnt single handedly kill this thread did i?

 

[FineLineMtrSprt]

Nahh ya didnt...i think those qualify for the "Single guys" cookbook though lol