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

[discuspaul]

Brandon, wait until I tell you guys about my sweet boiled shrimp which was my grandmother's recipe and is my absolute favorite.

Hey Pat, we're waiting for your sweet boiled shrimp recipe !

[Trier20]

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

[dpete9]

yum. people it's 1:30 in the morning here and I'm thinking about which one of these recipes I can make for dinner tomorrow.

[Trier20]

Brandon’s Jalapeno Cheddar Corn Bread


• 6 c all purpose flour
• 2c yellow cornmeal
• 1 ¼ c honey
• 5 T baking powder
• 3oz kosher salt
• 1 qt. milk
• 6 large eggs, beaten well
• 1# butter, unsalted
• 1 ¾# cheddar cheese
• 2/3c gr. Onions
• 1 1/4c seeded jalapenos


Directions:

Sift dry ingredients together into a large mixing bowl. In a separate bowl beat eggs then add the rest of the wet ingredients and mix well. Add the wet bowl to the dry bowl and mix until most of the clumps are worked out, don’t over work the batter. This recipe will make one sheet tray(my kitchen size probably two of yours). Dump batter out onto a well greased sheet tray and smooth evenly. Bake for 13-15 min in a 350 degree pre-heated oven. If you’d like to drizzle more honey on after baking that is fine too.

[Trier20]

Pork Tenderloin Sliders

1 pork tenderloin, cleaned
3 cup panko
4 fl ounce egg wash
2 cup seasoned ap flour
2 cup iqf blueberries
1 cup simple syrup
2 tsp black peppercorns

1. Combine 1 cup of water on cup of sugar and 2 cups of blueberries and peppercorns in a small sauce pot and turn on medium low heat. Bring to a simmer and reduce by 1/3. Once it is reduced blend in blender and put in squeeze bottle.
2. Portion tenderloin into 2 1/3 oz slices. Pound out thin.
3. Dredge in flour, dip in egg wash then coat in the panko.
4. Fry tenderloins in 350 degree fryer until golden brown and cooked through.
5. Serve on toasted buns with lettuce tomato, berry sauce and a side of fries

[Trier20]

Smoked Salmon Cheesecake

2 cups diced and toasted French bread1/2 cup toasted
1/2 cup Swiss and/or gruyere cheese, grated
1 Tablespoon fresh dill, minced
1/2 cup melted butter
2 large shallots, chopped
3 tablespoons butter
1-3/4 lb. cream cheese
1/2 cup sour cream
1/2 cup heavy cream, lightly whipped
pinch of kosher salt
coarsely ground black pepper to taste
Tabasco sauce to taste
dash worstershire sauce
4 eggs
1/2 lb Smoked Salmon, thinly sliced.

Combine first four ingredients and process in blender or food processor
until crumbled. Add to melted butter and press onto bottom and 2" up
the sides of a well greased spring form pan. Chill well.

Saute onion in butter until tender. Cream the cream cheese. Beat in
shallot, Swiss or gruyere cheese, sour cream, tabasco, worstershire
(if using) salt and pepper. Add eggs, one at a time, beating briefly
after each addition.

Next fold in lightly whipped cream. Fold in salmon. Pour into crust.
Bake at 350 degrees until set (until a toothpick comes out clean), approx. 45 to 60 min. Let cool, and chill thoroughly. You can freeze until you need it as well.

Before serving, bring to room temperature and
serve with good bread (toasted or not) or crackers.

This is pretty funky but, use it as a dip. It’s great!!!!!

[Trier20]

This makes a pretty decent size batch you may want to scale it down.
Braised Chuck

15 3oz cubes of chuck
5 jalapenos halved and seeded
1 lrg onion cut into quarters
10 garlic cloves smashed
Half head of celery
3 oranges halved and juiced
¼ cup tomato paste
1 liter red rocket amber ale(brown ale)
1 pint demi

In a large braising pan sear all pieces of chuck on all sides. Remove chuck and set aside. Add to pan all veggies and sauté for 3-5 minutes. Deglaze pan with rocket and add demi tomato paste oranges and juice. Add chuck back to pan and braise for 3 to 4 hours. Once tender remove chuck from pan and puree the braising liquid (you may need to add some water or beef stock to get to desired consistency).

Serve with horseradish mashed potatoes and roasted carrots with thyme.

[Second Hand Pat]

Hey Pat, we're waiting for your sweet boiled shrimp recipe !

Pat's sweet boiled shrimp

Alright Paul, you get several pounds of large, shell on headless shrimp, white vinegar, salt, celery seed and old bay (optional). Fill a large pot with 60% white vinegar/40% water and bring to a boil. You want enough of the while vinegar/water to nicely cover the shrimp.

As the white vinegar/water mixture is heating you add salt to taste. Allow the white vinegar/water mixture to comes to a nice rolling boil and add the washed shrimp and stir.

Here is where you add the celery seed. you want enough to give decent coverage on the shrimp but if you get too much it will give the shrimp a harsh taste. Stir again and allow the shrimp to turn pink. Now remove the shrimp from the pot BUT save an inch or two of water and place back in the pot. Now add one of those fold out streamers to the pot and add the shrimp to the top of the unfolded streamer. Bring the water back to a gentle boil and allow the shrimp to cook a couple of minutes.

Here is where I remove a shrimp to taste for doneness. Careful to not overcook here as the shrimp can get a little tough. The vinegar will make the shrimp sweet and this beats all the shrimp boil mixes.

Optional: Once the shrimp are added to the streamer add some old bay and mix it in a little...heaven and my totally favorite dish of all time. This is also my grandmother's recipe.

[Trier20]

Grilled Romaine Salad


1 head romaine lettuce
1 ounce balsamic reduction
1 ounce Caesar dressing
5 shrimp, grilled then skewerd


Remove shell from shrimp toss in oil salt and pepper then grill. Cut romaine in half and put on grill. Only grill long enough to get good marks on the lettuce. Remove lettuce and shrimp when done. Skewer shrimp on a 12 inch skewer and stick into romaine wedge. Drizzle with balsamic and Caesar.

[Trier20]

This one is not my recipe but i love it. It's super easy to make and i will make different compotes to go along with it. enjoy

4 cups (1l) heavy cream (or half-and-half)
1/2 cup (100g) sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons (90ml) cold water
1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)
2. Lightly oil eight custard cups with a neutral-tasting oil.
3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours. (Judy told me American refrigerators are colder than European ones. )
If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.
6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.

[Trier20]

Crab Rangoon Dip

Crab Rangoon Dip
16 oz. fresh crab meat (or canned, well drained)
16 oz. cream cheese, softened
2 T. chopped scallions or chives
2 T heavy cream
1 T horseradish
1 t salt
1 t ground white pepper
¼ t of garlic powder
Whip all ingredients minus the crab together in a mixing bowl. Once thoroughly whipped fold in crab.
Fry or bake won ton wrappers to use as a dipping vessel.

[Trier20]

Butter Pickles
5 1/2 cups (1 1/2 pounds) thinly sliced pickling cucumbers
1 1/2 Tablespoons kosher salt
1 cup thinly sliced sweet onion
1 cup granulated white sugar
1 cup white vinegar
1/2 cup apple cider vinegar
1/4 cup light brown sugar (packed)
1 1/2 teaspoons mustard seeds
1/2 teaspoon celery seeds
1/8 teaspoon ground turmeric
1 tsp red pepper flakes
Directions:
1. Combine cucumbers and salt in a large, shallow bowl; cover and chill 1 1/2 hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl.
2. Combine sugar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours.

This is one of my favorite pickle recipes ever

[Trier20]

Ok Pat here is my sweet shrimp recipe. I start with 1 gallon of cold water 2 lemons and 3 oranges juiced into the water and the rinds thrown in. A handfull of cilantro 1T of sugar and 1/2T of whole black peppercorns. Slowly bring to boil and add 1LB of shrimp. Crank heat and cook for approx 2 min. remove from water and chill on ice. Once chillled enjoy with a Tecate with some Lime

[Trier20]

Sorry for taking up most of a page Toni

[Second Hand Pat]

Ok Pat here is my sweet shrimp recipe. I start with 1 gallon of cold water 2 lemons and 3 oranges juiced into the water and the rinds thrown in. A handfull of cilantro 1T of sugar and 1/2T of whole black peppercorns. Slowly bring to boil and add 1LB of shrimp. Crank heat and cook for approx 2 min. remove from water and chill on ice. Once chillled enjoy with a Tecate with some Lime

That sound yummy Brandon and so do many of your other recipes