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Discussion Starter · #1 ·
its dead as crap in here. Let's trade food secrets. any good tea recipes? any good experimental food projects? Looking to get creative with pizza rolls and hot sauce.
 

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ok, i'm in.

1st up

jalapeno poppers.

stuff you need:

jalapenos

cream cheese, and/or peanut-butter

ground red meat

seasonings*

Onions*

sharp knife

skillet, or pan

oven and cookie sheet or barbeque

1. start thawing meet. (if necessary)

2. grease cookie sheet, and start heating oven (i set my oven for 400F (200C), but i think my oven is only accurate to +-50F(30C)). if you are barbecuing, start fire.

2. cut top of jalapenos and gut them (this step determines the heat of the final popper. if you leave some membrane in, the final product is hotter).

3. start heating a pan.

* shop up onions and start them in pan. when onions are semi transparent continue.

4. add meat to hot pan.

5. when meat is cooked to your tastes, add cream-cheese or peanut butter. (you can add as much cream cheese as you want, but i suggest that you have at least 3 times as much meat as peanut butter)

6. when the peanut butter or cream cheese is mixed thoroughly in with the meat remove it from heat. then start start stuffing peppers.

7. place stuffed peppers on sheet and in oven or on barbecue.

8. let them cook untill outer skin is easy to take off, the jalapenos have become limp, and the interior has been cooked into the jalapeno.

9. take out, let cool a bit and eat.
 

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Mediocre Strafer
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Texas Red Chili

Design decisions are:

Beans/no beans
Tomatoes/no tomatoes
Steak/ground beef

I'm a "no beans/tomatoes/both!" guy.

Ingredients:

Meat:
Cubed stew beef/flank/whatever
Ground beef
Chorizo (mexican sausage)

I use a pound of cubed beef, half a pound of ground beef, and a link of
chorizo. The ground beef adds texture (so it's a stew, not a soup), and
the chorizo flavor and fat.

Vegetables:
Bell pepper
Serrano chili peppers
Crushed canned tomatoes
Onion
Garlic

Couple of cans of crushed tomatoes, can use whole but they're a pain to
crush. No point in using fresh in a simmered chili.

Couple of medium onions, three/four bell pepper. Be sure to chop the bell
pepper pretty fine or it ends up in hunks. The veggies reduce down quite
a bit, don't worry if it seems like a lot at first.

Spices:
Chili powder
Comino pepper (cumin)
Cayenne pepper

Chili powder is your base, you will use lots and lots. Taste the cumin
and you will recognize where it fits, not too much but adds complexity. I
use cayenne to adjust heat after the base of those little green chilies -
it provides a "clean" pepper heat without aftertaste.

Options:
Mild cheddar cheese
Habanero pepper
Tomato paste
Coffee

Some cheese can help pull together a watery chili and makes a smooth
consistency. Habeneros can be substituted for the little green chilies
for the brave. Tomato paste helps adjust texture, use early on. I like a
tiny bit of ground coffee to add a dark, rich, bitterness; use similar to
cumin and not very much.

Assembly:

Cube steak, coarse chop onions, medium/fine chop bell peppers and chilis.
Coarse chop about 6-8 garlic cloves.

Cooking:

Season cubed steak with powdered spices and sear dry over high heat until
browned. (Warning - seared pepper fumes are very irritating, use vent
fan.) Remove.

Brown ground beef with spices, 1/3 garlic, and green chilis. After
browning, add onions and bell peppers, reduce heat, cover, and cook until
soft (may need to add water depending on juice from ground beef).

In large pot/kettle, melt/heat chorizo over medium/high heat with 1/3
garlic. When soft/sizzling, add two large cans tomatoes. Add cubed beef,
softened vegetables, and last 1/3 garlic.

At this point it shouldn't look "wet" enough, don't adjust water yet.
Bring to low simmer, cover, and check in 1/2 hour. Now add water if
necessary to desired consistency. Check in 1/2 hour and adjust
spices/salt. Check in one more hour. Uncover if necessary to thicken.
Let cool and skim any fat (should only be from chorizo). You're basically
done, if anything's wrong just fix it. ;) Benefits from reheating within
reason.
 

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Mexican Hard Shell Taco
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1 can of tuna in water + 1 can of tuna in olive oil + lots of Sriracha.
 

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OO=[][]=OO
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ok, i'm in.

1st up

jalapeno poppers.

....
My poppers;

Jalapenos
Cream cheese
Onions
Bacon
Fresh cheese curds

Par bake the bacon (50%) on a cookie sheet, try to keep flat
Dice onions fine, mix into cream cheese (if you want to add any other spices, do it here.)
Slice pepper lengthwise, discard seeds

Spoonful of cream cheese into pepper half
Add curd to cream cheese
Wrap with bacon, hold with toothpick

Grill until pepper is roasty, cheese is melty and bacon is Crispy.
If curds are not available (ie, you don’t live in Wisconsin), add a cube of whatever cheese you like.

Eat them as soon as you take them off of the grill so you blister the roof of your mouth and have a multi-day reminder of how fucking good those popper were. Or let them cool a bit… pussy.
 

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ok, i'm in.

1st up

jalapeno poppers.
My poppers;
You two need to learn how to live. You gotta bread the poppers.

Here's my 3 variations that I like to alternate between:

Armadillo Tails:

Jalapenos
Cream Cheese
Cheddar Cheese
Ground Beef
Bacon

Cut Japs in half, remove seeds. Mix cream cheese, shredded cheddar cheese, and cooked ground beef together. Fill Jap halves wit them. Wrap in Bacon. Bake for 20 min around 375 deg.



Jalapeno Poppers

Jalapenos
Cream Cheese
Cheddar Cheese
Bacon (Shoulder cut tastes best and less fat)
1 Egg
Panko Bread Crumbs

Halve Japs and remove seeds. Mix cream cheese, cheddar cheese, and chopped up bacon. Fill Jap halves. Dip in egg. Cover in Bread Crumbs. Bake.



Jalapeno Popper Chicken

2 Chicken breasts (I buy free range as it tastes better)
Jalapenos
Cream Cheese
Cheddar Cheese
Bacon (shoulder cut)
Egg
Panko Bread Crumbs

Butterfly Chicken Breasts. Mix together cream cheese, cheddar cheese, chopped bacon, chopped Jalapenos. Stab with toothpick. Dip in Egg and cover with breadcrumbs. Bake for 25-30 min at 375.








Also, since you asked about tea, I have a blend of these two that is by far the best tea I have drank.

Samurai Chai Mate Tea at Teavana | Teavana
White Ayurvedic Chai Tea at Teavana | Teavana
 

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Angel Hair with Salmon Vodka Cream Sauce

2 cups flaked Salmon (broiled, baked, grilled... approx three 8oz fillets)
10oz angel hair pasta
3 cups chicken stock
1 cup heavy cream
1/3 cup vodka
1 medium onion (diced)
1/2 cup chopped fresh dill
1/2 tsp salt
1/4 tsp pepper
2-3 tbsp olive oil

Cook Salmon. I usually broil it. Light oil, salt and pepper to taste. Broil 4inch from top 7-9 mins (depending on thickness), then loosely place large piece of foil over salmon and leave under broiler another 7-9mins. Let cool, then flake into pieces.

Sauté onion in olive oil over medium heat until soft, 6-7mins.
Add chicken stock, heavy cream, vodka, and salt.
Simmer 30-45 minutes over med heat until sauce is reduced to about 2 cups.
Add chopped dill and black pepper, and stir to incorporate.
(If sauce is too thick, add more chicken stock to thin out)
Reserve 1/2 cup of sauce.

Cook angel hair. Reserve 1/2 cup of pasta water and add to 1/2 cup of reserved sauce.
Drain pasta, then immediately add reserved pasta water and reserved sauce to coat pasta.

Add flaked salmon to sauce in pan and heat until warmed through.

Plate pasta and serve salmon sauce on top. The BOMB!
 

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The cake is a lie
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10,153 Posts
Vegetarian swede and cardamom soup

(I never use recipes, but had to make a vegetarian soup for work... and people wanted a recipe for themselves to replicate.)

Ingredients
1. 2 Rutabagas(swedes), roughly cubed
2. 1 goodly-sized sweet onion, diced
3. 2-3 stalks of celery, chopped thinly
4. ~25g of dried wild mushrooms
5. 1.8L of vegetable stock (2 of the campbells packs)
6. 1.5 tablespoons of cardamom seeds
7. 150ml heavy cream
8. Liquid honey
9. Salt+Pepper+Butter
10. Fresh thyme

Instructions
1. Heat olive oil in a large pot and add the celery, onions, a few sprigs of thyme, and a knob of butter. Heat over medium-ish heat until the vegetables start cooking enough to start turning “clear”. Keep the pot covered so as to prevent the ingredients from browning.
2. Add the dried mushrooms to the vegetable stock and bring to a near-boil.
3. Lightly crush the cardamom seeds and add them to the pot. After a minute, add the rutabaga, salt+pepper, and 2 tablespoons of honey; stir the ingredients together. Cover with a lid, still on medium-ish heat, until the rutabaga is softened and the ingredients are starting to break down.
4. Bring the stock to a boil and add it to the vegetables – add just enough to fully cover the vegetables; bring to a boil. While boiling, add ~150mL of cream. Reduce heat to medium-low, let simmer for 3-4 minutes.
5. Put the hot soup into a blender and mix until smooth (suggestion: only fill the blender half-way each time). After blending, push the soup through a fine sieve using a ladle to remove any lumps. Optional: grate nutmeg onto the top of the soup.
 

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The cake is a lie
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Rhetorik,
Can you rewrite that using the standard measures. I can't cook in metric :D
Sorry, I forgot you folks use that imperial gibberish. This should help:

1. 2 Rutabagas(swedes), roughly cubed
2. 1 goodly-sized sweet onion, diced
3. 0.1367 fathoms of stalks of celery, chopped thinly
4. 14 drachm of dried wild mushrooms
5. 15.2 gills of vegetable stock (2 of the campbells packs)
6. 0.0469 US pints of cardamom seeds
7. 0.0396 US gallons heavy cream
8. Liquid honey
9. Salt+Pepper+Butter
10. Fresh thyme
 

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Sorry, I forgot you folks use that imperial gibberish. This should help:

1. 2 Rutabagas(swedes), roughly cubed
2. 1 goodly-sized sweet onion, diced
3. 0.1367 fathoms of stalks of celery, chopped thinly
4. 14 drachm of dried wild mushrooms
5. 15.2 gills of vegetable stock (2 of the campbells packs)
6. 0.0469 US pints of cardamom seeds
7. 0.0396 US gallons heavy cream
8. Liquid honey
9. Salt+Pepper+Butter
10. Fresh thyme
How many fortnights does that need to cook for? How many firkins of Honey? I guess Fortnight might be a bit too large of a measure to use, so how about Beard-seconds?
 

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the joke is in your hand
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if you like chicken fajitas I suggest you try this seasoning for the best you've ever had.

Rick Bayless | Classic Fajita Skillet Sauce | Frontera

we made a big roasting pan full of chicken fajitas on the camp fire at mid-ohio and let all our friends have some and my brother had about 20 people email him for the recipe. lol

it's simple.

a few large red onions, a few lbs of chicken and a few green bell peppers.
 

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if you like chicken fajitas I suggest you try this seasoning for the best you've ever had.

Rick Bayless | Classic Fajita Skillet Sauce | Frontera

we made a big roasting pan full of chicken fajitas on the camp fire at mid-ohio and let all our friends have some and my brother had about 20 people email him for the recipe. lol

it's simple.

a few large red onions, a few lbs of chicken and a few green bell peppers.
Rick Bayless is the shit. I prefer homemade salsa, but his Frontera Salsa is so damn good, that I just buy his jarred shit and rearely make my own anymore
 
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