Chef's Corner

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Comment by Nat Love on August 30, 2011 at 10:58pm

Coca Cola* Steak Marinade recipe.

6 0z of cola(stronga da betta),1/8 oz habernaro(Jamaican Peppas- remove seeds and membrane- include seeds iffa u wantit  xxxhot),2 tblesp of brown sugar, 3 tablesps worstershire sauce, 4 oz of ketchup,1 med onion, 1 small red, purple or yellow peppa, 7 thinly slicd cloves of fresh garlic,4 to 5 Tblsp of olive oil, 5 Tblespoons of soy sauce, 1 box of snack sized  raisins, a handfull of crasins(dried cranberries), half of a half pint of Yukon Jack, 4 oz maple syrup add 2 to 3 Tblesps of Salt or   2 of Adobo or seASsoning salt .

Fry veggies for 13 minutes(Onions, garlic, peppers, ht pep, raisin crsins) in o oil, add all the rest, cover in pot with lid on and add 1 can beer or  water if batch looks dehydrated, bring mixture to a boiling point for 3 minutes, turn heat down and let simmer for 16 minutes, put mixture aside burner and stir, put in fridge to let seasonings marinate for fuller flavr(45 mins,). Goodn for quick ggoodn sauce ffor chicken,steak, tofu,seafood, just use after cookin. For marinades, add more salt

.PS Dice the peppers a onions antd the habernaros finly(thinly)

Comment by Sean B. on July 13, 2011 at 12:48am

Hello all...when I recently added my profile I stated that my three loves were cigars, guns/shooting & family....how the hell did I manged to leave out food?....crap, is there a booze group?!!  j/k...anyway...way back in my past I was a country club food and beverage manager and far beyond that have simply had a life-long love of food.....guess that accounts for the 270lbs!!!....will think of more opportunities to contribute...but for now, will leave you with a simple truism..."cheese, the worse it smells, the better ti tastes"...author, me...date right now... Another good quote..."I don't care if I have to drink my way through the meal, I just want something different"...Jim Hendershot, owner of the Grapevine (don't ask where) comment circa 1992.

Comment by John Boden on February 11, 2011 at 12:08pm

I have a Culinary backround and really enjoy my smokes, so I figured I'd check in and say Hi

Comment by Ciro "The Jersey F%$K"™ on December 17, 2010 at 4:02pm

Not a problem Micah; hopefully someday soon I'll learn how to spell and instead of giving you guys a receipt for something you didn't buy I'll give you a recipe.  LOL!

Comment by Ciro "The Jersey F%$K"™ on December 17, 2010 at 10:40am

I pulled this receipt off of a blog that I am following about a gentleman who is traveling, by motorcycle, from Chicago, IL to India.  When ever he stays at someone’s home he cooks it.  Blog is located here:  http://www.advrider.com/forums/showthread.php?t=556240

 

Recipe for Jammin's Chicken Curry

 

This is the dish that I prepare when I am staying with people and they request me to cook an Indian dish. With all the good vibes that emanate when people eat my curry, I've got a new tagline for my trip: Spreading Eudaimonia thru Curry Diplomacy

Ingredients for 4 people (scalable)
1 whole chicken or 8 thighs
4 large onions
1 whole garlic bulb (8-10 cloves)
5 cm (2 in) ginger root
6 medium tomatoes (soft and ripe)
4 serrano peppers or equivalent chilies (skip the chilies if you can't handle too much spice)
2 heaped table spoons curry powder (or more for a stronger flavour)
8 table spoons (or more) canola oil
2 tea spoons salt (or more depending on taste)
1 bunch of cilantro

Preparation
Chop whole chicken into individual pieces (remove the skin to be a bit healthier)
Dice onions and tomatoes into 1/2 cm squared (1/4 in sq)
Dice garlic and ginger
Dice chili peppers (leave the seeds if you like it hotter)

Things to remember to make this curry a success
- add each ingredient slowly to the pot, a little at a time
- how well you fry the onions will determine how the curry comes out
- listen to the pot as the oil and water from the ingredients are clashing and keep the sound steady throughout
- use a thick walled pot
- have a strong flame

Cooking it
In a thick-walled pot, heat up about 6 tbls of oil or enough to cover the bottom of the pot. When oil is hot, add a few onions and start stir-frying. Listen to the sizzle between the hot oil and the water from the onions. This is an indicator of the temperature of the dish. Try and keep this stable. As the onions fry (and the water evaporates), the sizzle will lower in volume, at this point, add a few more onions. The bigger the flame you have, the faster you can add all the onions. Always have enough oil in the dish to coat the onions liberally in oil. The onions should be fried till they are golden-brown, getting dark. This will take about 15 mins or more. Be patient. The secret to a good curry is frying the onions to the proper state.

Comment by Wes on September 1, 2010 at 7:00pm

This location was originally my backup site, but it is the main one now. I will get around to some updates. http://www.qsl.net/kg0yh/bbq.htm

My internet has been out all day due to bad weather, so just now got on. Sorry for the delay.

Comment by Loomis™ on September 1, 2010 at 12:34pm

Wes please share your BBQ website

Comment by Charming Karl, Cookie King on September 1, 2010 at 12:24pm

Micah, indeed, very few groups are active in any real sense. The Grown & Sexy group is probably the most consistently active - we have regular events here in NYC, etc.

In any case, trading recipes and such sounds like fun. My girlfriend has been digging up recipes from Bon Appetit magazine that we've been making - lots of good ones. Most recently, I made a Plum-Nectarine crisp for dessert one evening that was really really good.

Comment by Wes on August 31, 2010 at 10:58pm

Just checking in to see if anything new. I have a BBQ webpage if anyone is interested in looking at it. I need to update it a bit more frequently, but I do have some recipes on there. Where is everybody?

Comment by Jimbo on November 29, 2009 at 5:15pm

Though I didn't cook thanksgiving, I enjoyed a good home meal. When I arrived home from my friends house, I broke out the stick I had bought locally. Man, that was a good relaxing time.

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