The Recipe Thread... Let's Get Cooking!

[discuspaul]

You folks getting bored yet ?

Here's one for you seafood lovers:

SCALLOPS VERA CRUZ
(my ultimate favorite scallops recipe - the sauce really makes this dish - you'll love it).

The rub and sauce for this recipe will be sufficient for 24 large (sea) scallops - as a main dish for 4 persons, or a starter for 8.

The Rub:
- 1 tspn chili powder
- 1 " paprika
- 1 " kosher salt
- 1/2 " ground cumin
- 1/2 " dried oregano
- 1/4 " freshly ground black pepper

The Sauce: ( serve it cold - slathered across the bottom of each plate, and place your cooked scallops on top of it.)

- 3 Anaheim Chile Peppers
- 3 green onions, roughly chopped, root ends discarded
- 1/4 cup lightly packed fresh cilantro leaves & tender stems
- 1 small garlic clove
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 tspn kosher salt

Finely grated zest and juice of 1 lime ( this to add to the scallops, along with the rub, as covered off later).

Grill the Anaheim peppers on your grill, or under your oven broiler, until they are blackened and blistered in spots all over - 3 to 5 minutes, turning occasionally. Remove, and when cool enough to handle, remove & discard the stem ends, and with a sharp knife, scrape off and discard nearly all the blackened skins.
Roughly chop the remaining parts of the chiles and drop them in a food processor or blender. Add the green onions, cilantro and garlic. Process to make a coarse paste, then add the remaining sauce ingredients, and process for a minute or two to create a smooth sauce. If it seems too thick, add a little water to make it smooth but not too runny. Refrigerate.

Mix the rub ingredients in a small bowl.
Remove the small tough side muscle that might be attached to each scallop. In a large bowl, add enough veg oil to the scallops to lightly coat them. Add the rub, lime zest and juice. Mix well to coat the scallops evenly.

Grill the scallops on your BBQ, or pan fry them at stovetop, turning once, until slightly browned and firm on the surface, and opaque in the center. About 4 to 6 minutes.
Serve them over a coating of the sauce evenly spread over the bottom of each plate.

Yummy !

[discuspaul]

Love your recipe for the meat balls, Al
It's just the ticket for my daughter-in-law's sensitivities.

[discuspaul]

Brandon’s Pork Butt Dry Rub

8oz kosher salt
5oz dry mustard
3oz cumin
2oz granulated onion
2oz granulated garlic
2oz dark chili powder
2oz paprika
1T Dried Oregano

Combine all ingredients in bowl and mix together. Rub pork 4-24 hrs prior to cooking.

This can be used for all pork not just pork butt. I cook the pork but at 150 degrees for 12-13 hrs

This is a great recipe - mine is nearly identical.

Take this finished pork butt one step further (Brandon, you probably already do this) - shred it up with a couple of forks, with which to make great pulled pork bunwiches, using kaiser rolls, or your favorite type of bun, pitas, whatever:

Here's a great sauce for pulled pork, Memphis-style:
-1/2 cup of your favorite BBQ sauce
- 1/2 cup ketchup
- 1/3 cup bourbon
- 1/3 cup soy sauce
- 1/3 cup honey
- 1/3 cup apple cider vinegar
- 1/3 cup brown sugar
- 2-3 tspns worcestershire sauce
- 2 tspns lemon juice
- 1 tspn balsamic vinegar
- 1 tspn hot mustard
- 1 tspn of your favorite hot sauce

(If it's a little too thick for your liking, to drizzle well, then add a little water to the sauce).

Mix these ingredients well together, heat the mixture to the boiling point, and stir in about 1/3 of it, into a large bowlful of the already pulled pork. Warm the pork up a little if need be.
Retain the rest as extra sauce for those who like their bunwiches 'slurpier', so they can spoon it on, or it can be used as a dipping sauce for the bunwiches, much as you do with beef dip.

[discuspaul]

Wow, I'm not meaning to monopolize this thread - but here's a little 'food for thought' - no pun intended !

For those of you who have been following this thread, and are perhaps looking for something specific for your kitchen recipes arsenal, I thought i'd provide a listing of some of my very best favorite recipes - so that if if you see anything you may be really interested in, just say so, and I'll post the recipe.

Italian:
- Osso Bucco - ( a little labor-intensive, but something you'd pay a lot of $$ for in a fine dining Italian restaurant).
- Veal Canneloni w/white sauce - (again, labor-intensive, but many of my guests have claimed it's "to die for").
- Lasagna - ( but a different model from the norm)
- Spaghetti sauce & meatballs - ( nothing unique, but off the usual beaten path).

Greek:
- Saganaki prawns - superb greek dish
- Souvlaki - chicken, pork, or shrimp.
- Tiropita - feather-light cheese puffs
- Spanakopita- tasty spinach/cheese puff pastry accompaniment
- Moussaka - a great veggie side dish
- Tzatziki - flavorful dipping sauce
- Baklava - supreme greek dessert

Other favored dishes:
- Rack of Lamb with wonderful marinade
- Baby Back Ribs - glazing sauce of a different kind
- Singaporean Chicken Curry
- Chicken or shrimp Enchilidas
- Braised brisket w/bourbon & peach glaze
- Duck a l' Orange
- Marinade for grilled prawns
- Spanish sauce for veal or pork cutlets.

Hope you find something here that you'd like a good recipe for.
Can you tell yet, that I love to cook, and eat !! LOL
And can you also tell, that I have nothing better to do just now ? My bad !

[Poco]

Paul, I tried your wings recipe and loved it. Thanks again for sharing.

[discuspaul]

Very happy to see this thread revived.

Thanks, Poco. I love it too, & make it often.

Which brings me to another recipe-related subject:
Like Brandon said earlier, I too don't mind sharing my best kitchen secrets with others, and here's the best secret I have in my arsenal - it's a cook book, but like no other cookbook I've ever used (and I've had plenty!)

For all you folks who really like to bbq, grill, or use a smoker, here is the very best cookbook you'll ever buy - and worth every penny of the approx. $20. it will cost you at a good book store, or ordered on line:

It's 'Weber's Charcoal Grilling' - titled " The Art of Cooking with Live Fire", by Jamie Purviance.

115 fully illustrated recipes of the very best BBG grill recipes, which are just as equally scrumptious done in the oven/stovetop.

I've tried at least 35 of the 115 recipes so far, and none have rated less than a B+ !!
My Thai Wings and Scallops Vera Cruz recipes posted earlier (slightly modified by me) have come out of this book.
And the lamb kebabs are simply outstanding !

Buy it - it will be the best cookbook you will ever have invested in - superb !

[strawberryblonde]

Time to close out this thread and start a new one for October...wheeeeee!

If you're looking for all of the September recipes, you can find them in my "Sticky" section. =)