8thcivic Cooking Thread

[07BlakBlak]

Triple Play Barbecued Chicken
Prep time: 30 minutes
Grilling time: 45 minutes

Sauce
2 tablespoons extra virgin olive oil
1/2 cup finely chopped yellow onion
2 teaspoons minced garlic
1 cup tomato ketchup
1/2 cup lemon-lime carbonated beverage (not diet)
1/4 cup fresh lemon juice
1/4 cup packed light brown sugar
2 tablespoons whole grain mustard

Rub
2 teaspoons smoked paprika
2 teaspoons kosher salt
Finely grated zest of 1 lemon
1/2 teaspoon granulated garlic
1/2 teaspoon freshly ground black pepper

4 whole chicken legs, about 10 ounces each, cut into thighs and drumsticks

2 large handfuls hickory wood chips, soaked in water for at least 30 minutes

1. In a heavy-bottomed, medium saucepan over medium heat, cook the oil, onion, and garlic until golden, about 10 minutes, stirring often. Add the rest of the sauce ingredients and stir to combine. Bring the sauce to a simmer, reduce the heat to low, and cook until slightly thickened, 10 to 15 minutes, stirring often.

2. In a small bowl combine the rub ingredients. Sprinkle the rub evenly all over the chicken pieces. Set aside at room temperature for 20 to 30 minutes before grilling.

3. Brush the cooking grate clean. Grill the chicken pieces, skin side down first, over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until golden brown, 8 to 10 minutes, turning occasionally and swapping their positions as need for even cooking.

4. Move the chicken pieces over indirect medium heat. Drain the wood chips and scatter them over the lit charcoal or put the chips in the smoker box of a gas grill, following the manufacturer’s instructions. Continue to grill the chicken for about 20 minutes. Then brush both sides with a thin layer of the sauce and cook until the juices run clear and the meat is no longer pink at the bone, about 15 minutes more, occasionally turning and brushing with the sauce and swapping their positions as needed for even cooking. Serve warm or at room temperature with the remaining barbecue sauce on the side.

[MBK]

+1 for indirect cooking over coals and woodchips

[07BlakBlak]

Black Pepper New York Strip Steaks with Horseradish Sauce
Serves: 4
Prep time: 10 minutes
Grilling time: about 8 minutes

Sauce
3/4 cup sour cream
2 tablespoons prepared horseradish
2 tablespoons finely chopped fresh Italian parsley
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

4 New York strip steaks, 10 to 12 ounces each and about 1 inch thick, trimmed of excess fat
2 tablespoons extra virgin olive oil
2 tablespoons Dijon mustard
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

1. In a medium bowl thoroughly mix the sauce ingredients.

2. Lightly brush the steaks on both sides with the oil, and then smear the mustard on both sides. Season evenly with the salt and pepper. Let the steaks sit at room temperature for 20 to 30 minutes before grilling.

3. Brush the cooking grates clean. Grill the steaks over direct high heat (450°F to 550°F), with the lid closed as much as possible, for about 6 minutes, turning once and swapping their positions as needed for even cooking. Move the steaks over indirect high heat and cook, with the lid closed, until they reach your desired doneness, about 2 minutes for medium rare. Remove from the grill and let the steaks rest for 3 to 5 minutes. Serve the steaks warm with the sauce on the side.

[07BlakBlak]

Texas Gulf Redfish with Red Chile Salsa
Prep time: 20 minutes
Grilling time: 16 to 18 minutes

Rub
2 teaspoons pure chile powder
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper

4 skinless redfish or red snapper fillets, 6 to 8 ounces each and about 3/4 inch thick
Extra virgin olive oil

Salsa
4 medium plum tomatoes, 3 to 4 ounces each, cored and quartered
1/2 cup finely chopped red onion
1/4 cup lightly packed fresh cilantro leaves and tender stems
1-2 medium red Fresno chile pepper(s), stemmed, quartered, and seeded
2 medium garlic cloves, crushed
1 tablespoon extra virgin olive oil
1 tablespoon fresh lime juice
1/2 teaspoon pure chile powder
1/4 teaspoon ground cumin

Kosher salt
Freshly ground black pepper

1. In a small bowl mix the rub ingredients.

2. Lightly coat the fillets with the oil. Season evenly with the rub. Cover and refrigerate.

3. In a large bowl mix the salsa ingredients. Lay a large sheet of aluminum foil (about 2 feet long) flat on a work surface. Pile the salsa ingredients in the center of the foil. Fold in the edges to create a sealed packet.

4. Grill the packet over direct high heat (450°F to 550°F), with the lid closed as much as possible, until the tomatoes are soft and the chiles are crisp-tender, about 10 minutes, carefully turning once. Using tongs, remove the packet from the grill and carefully open it so the vegetables don’t overcook. Let cool for 5 to 10 minutes. Pour the contents of the packet into a food processor or blender. Pulse just enough to make a chunky salsa. If it seems too wet, drain off some of the juices. Add salt and pepper to taste.

5. Brush the cooking grate clean. Grill the fillets over direct high heat, with the lid closed as much as possible, until the fish is just beginning to separate into layers and the color is opaque at the center, 6 to 8 minutes, turning once after 4 to 5 minutes. Swap their positions as needed for even cooking. Serve warm with the salsa spooned over the top.

[07BlakBlak]

Black Bean and Roasted Vegetable Chiles Rellenos

4 large poblano chiles
6 medium sized fresh tomatoes, halved
6 whole peeled cloves garlic
Juice of one lime
2 teaspoons good quality chile powder
1/2 teaspoon each ground coriander, ground cumin, and smoked chipotle powder
1/4 cup water
1 can black beans, drained and rinsed well
1.5 cups chayote squash cut into 1/2 inch dice (you can substitute zucchini or yellow squash)
1/2 red onion, cut into 1/2 inch dice
1 red or orange bell pepper, cut into 1/2 inch dice
1.5 cups corn kernels (I used frozen, but use fresh when corn is in season)
Olive oil
Kosher salt
Cotija cheese (a salty, aged Mexican cheese that is similar to Feta)

Preheat oven to 400 degrees.

Line two small baking sheets with foil. On the first, lay the tomato halves cut-side down, scatter the garlic cloves around them, season liberally with kosher salt and drizzle with olive oil, rubbing it on all sides of the tomatoes with your fingers. Place squash, onion, bell pepper and corn on the second sheet, season with kosher salt and drizzle with olive oil, and toss through to coat. Place both baking sheets into the oven and allow the vegetables to roast for 25 minutes.

Roast the poblanos over an open flame or under the broiler until the skins are blistered and charred. Using tongs, place them into a sip-top bag, seal it and set aside for a few minutes; the steam will soften the chiles and make them easier to peel.

Spoon the roasted tomatoes and garlic, as well as any accumulated juices, into a blender. Add chile powder, coriander, cumin, chipotle powder, lime juice and water and puree until smooth.

Remove the roasted diced veggies from the oven and add the black beans to the mixture. Toss gently and set aside.

When the poblanos are soft enough to handle, peel them, cut a slit lengthwise from the stem to the bottom of each pepper, and carefully remove the seeds and membranes. I don’t mind bits of the charred skin, but some people don’t like the taste or texture. I find that it’s easiest to peel them and remove the seeds in a bowl of water – it also helps keep those hot pepper oils from clinging to your skin. Set each cleaned pepper aside on a tray or platter and wash your hands well after discarding the skins/seeds.

Ladle a bit of the tomato-chile sauce onto 4 plates. Spoon about 1/4 of the roasted vegetable and bean mixture into each chile, and carefully transfer the stuffed peppers to the center of each plate. Grate a bit of cheese over each pepper and serve.

***This was really really good. I substituted chipotle powder for fresh chipotle's I smoked the day before on the grill. UNREAL!! Impressive plating too....garnish with some yellow squash cut like a shoestring french fry on one side and cilantro on the other...it was great!!

[meeks]

Filipino Style Spaghetti (aka Spaghetto) --



1 large can of peeled tomatoes
1 cup chopped onions
1 small can of tomato paste
2 cloves garlic, minced
1 Tbsp Garlic Powder
1 cup of Banana Ketchup (mostly available in asian variety stores) --jufran or mafran
2 Tbsp sugar
1 Tbsp pepper
1/4 Tbsp Honey
1 tsp parsley
2 Bay Leaves
1/2 lb ground beef
1/2 lb ground pork
1 lb sausage or hotdog, cut
1 Tbsp olive oil
1 cup water
2 Tbsp sweet basil

Saute all your aromatics--- the garlic and onions alongside with the ground pork and beef in olive oil until fragrant. make sure all the ground meat turns brown.
Add the tomatoes, simmer for 30 minutes.
Add tomato paste and water. Stir until sauce is the consistency you like. Keep extra water nearby to gradually add some to the sauce as it simmers. this is to not make the sauce too thick as it loses its liquid content.
Add the rest of the herbs and seasonings.
Slow-cook/Simmer at least 1 hour on low heat for all the flavours to blend in.
Add the banana ketchup and hot dog or sausage about couple of minutes while simmering or before serving.
Take it off the Stove, Let the sauce rest for about 5 minutes, stir.

Pasta is pretty straight forward to do so i will not include that here.

Serve While Still Hot.

[truflip]

i love spaghetto more than "real" spaghetti

[chaotik]

good shit in here...

whenever i make some food i usually bbq some meat, always good

[07BlakBlak]

Herb-Crusted Beef Tenderloin
with White Wine Cream Sauce
Serves: 10 to 12
Prep time: 40 minutes

Way to grill: direct and indirect medium heat (350° to 450°F)
Grilling time: 35 to 45 minutes
Special equipment: kitchen twine

1 whole beef tenderloin, 6 to 7 pounds, untrimmed

Rub
1-1/2 tablespoons dried tarragon
2-1/2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1-1/2 teaspoons dried thyme
1 teaspoon rubbed dried sage, packed

Extra virgin olive oil

Sauce
1/2 cup minced shallot
1/2 cup rice vinegar
1-1/2 teaspoons dried tarragon
1/4 teaspoon dried thyme
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1-1/2 cups whipping cream
1/2 cup packed minced flat leaf parsley

Kosher salt

1. Trim and discard the excess fat and silver skin from the tenderloin. Part of the thin "tail" end of the tenderloin may separate as it is trimmed, but leave it connected to the main muscle as much as possible. Lay the tenderloin out flat and straight, with the smoothest side up, aligning the narrow pieces at the tail end. Neatly fold the tail end of the tenderloin under itself to form an even thickness (one end may be larger). With kitchen twine, tie the roast snugly at 2-inch intervals. Secure the folded end with two strings.

2. In a small bowl mix and crumble the rub ingredients with your fingertips. Lightly coat the roast with oil. Evenly season the roast with the rub.

3. Let the roast stand at room temperature for 30 minutes to 1 hour before grilling. Meanwhile make the sauce and then prepare the grill for direct and indirect cooking over medium heat.

4. In a large skillet over high heat, combine the shallot, vinegar, tarragon, and thyme, and cook until the vinegar evaporates, 3 to 4 minutes, stirring often. Add the wine and broth and boil until reduced to about 1/2 cup, 3 to 4 minutes. Add the cream and boil until the surface is covered with large, shiny bubbles and the sauce is reduced to about 1-1/2 cups, 5 to 7 minutes. Remove from the heat, adjust the seasonings, and set aside. Reheat and add parsley just before serving.

5. Brush the cooking grates clean. Sear the roast over direct medium heat, with the lid closed as much as possible, for 15 minutes, turning a quarter turn once every 3 to 4 minutes. Then slide the roast over indirect medium heat and cook until it reaches your desired doneness, 20 to 30 minutes longer for medium rare (125°F to 130°F), turning once. Remove from the grill, loosely tent with foil, and let rest for 10 to 15 minutes. The temperature will rise 5 to 10 degrees more during this time.

6. While the roast rests, reheat the sauce over high heat and then add the parsley. Keep warm.

7. Snip and remove all the twine from the roast. Cut the meat crosswise into 1/2- to 1-inch slices. Lightly season with salt to taste. Serve warm with the sauce.

[siracergrl]

my DIY thread with pix Pumpkin Bread Recipe

Recipe for homemade pumpkin bread

Mix in one bowl:
1cup Canned Pumpkin
1/2 cup oil
1/3 cup water
2 eggs

Mix in separate bowl:
1 1/2 cup sugar
1/2 tsp all spice
1/2 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon baking soda

Mix both bowls of ingredients

Bake for 1 hour at 350 & Let cool for 15 min after its done baking
Finished Product

[07BlakBlak]

Spice-Rubbed Rib-Eye Kabobs with Salsa Verde
Serves: 4 to 6
Prep time: 20 minutes


Grilling time: 4 to 6 minutes
Special equipment: 12 wooden skewers, soaked in water for at least 30 minutes

Rub
2 teaspoons kosher salt
1 teaspoon light brown sugar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon granulated garlic
1/2 teaspoon prepared chili powder

4 boneless rib-eye steaks, about 12 ounces each and 1 to 1-1/2 inches thick
Extra virgin olive oil

Sauce
1/2 cup tightly packed fresh basil leaves and tender stems
1/2 cup tightly packed fresh Italian parsley leaves and tender stems
2 anchovy fillets
1 medium garlic clove
6 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon finely chopped jalapeño chile pepper, without seeds
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

1. In a large bowl mix the rub ingredients.

2. Cut the rib-eye steaks into chunks 1 to 1-1/2 inches thick, removing and discarding any large pieces of fat. Add the chunks of steak to the bowl and toss to coat them evenly with the rub. Add just enough oil to lightly coat the chunks of meat. Mix well. Thread the chunks onto skewers, leaving a little room between each chunk. Set aside at room temperature for 20 to 30 minutes before grilling.

3. In a food processor finely chop the basil, parsley, anchovy fillets, and garlic. Add the remaining sauce ingredients and let the machine run until the sauce is well combined, 1 to 2 minutes, scraping down the sides of the bowl occasionally.

4. Brush the cooking grates clean. Grill the skewers over direct high heat (450° to 550°F), with the lid closed as much as possible, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once or twice and swapping their positions as needed for even cooking. Serve warm with the sauce.

[meeks]

blakblak i tried the above recipe last saturday.. so yummy. IRONCHEF!

[07BlakBlak]

LOL.....glad you enjoyed. You too can be an Iron Chef if you go to Weber.com and sign up for their weekly recipe. I just post the ones I have tried and liked!!

[07BlakBlak]

Southwestern Turkey Burgers with Salsa Slaw
Serves: 4
Prep time: 20 minutes

Way to grill: direct medium heat (350° to 450°F)
Grilling time: 8 to 10 minutes

Slaw
2 cups finely shredded savoy cabbage
1 cup drained fresh tomato salsa
1/4 cup finely chopped fresh cilantro
3 tablespoons sour cream

Patties
1-1/2 pounds ground turkey thigh meat
1/3 cup fresh or frozen corn kernels, thawed
1/4 cup finely chopped pickled jalapeño chile pepper, or to taste
1 tablespoon pure chile powder
2 teaspoons minced garlic
1-1/2 teaspoons kosher salt
1 teaspoon ground cumin

4 whole grain hamburger buns

1. In a medium bowl mix the slaw ingredients. Cover and refrigerate. Stir and then drain well just before serving.

2. Prepare the grill for direct cooking over medium heat.

3. In a large bowl gently mix the patty ingredients and shape into 4 patties, each about 3/4 inch thick. With your fingertips or thumb, make a shallow indentation about 1 inch wide in the center of each patty so the centers are about 1/2 inch thick. This will help the patties cook evenly and prevent them from puffing on the grill.

4. Brush the cooking grates clean. Grill the patties over direct medium heat, with the lid closed as much as possible, until fully cooked but still juicy, 8 to 10 minutes, turning once. During the last minute of grilling time, lightly toast the cut sides of the buns over direct medium heat. Top the patties with slaw and serve on the toasted buns.

[meeks]

ok so lets try something asian/filipino, one, if not the most popular dish would be adobo.
im going to do a chicken + pork one the way i do it @ home.

whats needed:
1 1/4 pounds boneless pork loin roast(or pork belly), cut into 2-inch pieces
1 pound pork hocks (optional, for more flavour)
1 1/4 pounds boneless, chicken breasts, cut into 2-inch pieces
3 tablespoons salt
1 tablespoon coarsely ground peppercorns
2 tablespoons garlic, crushed and coarsely minced (make sure you crush/smash it with you knife or something to realease the aromatic oils)
2 bay leaves (torn into half)
1 cup white vinegar
1/4 cup soy sauce (kikoman fermented soysauce is ok, but if you want to go the "authentic" way, try looking for the non fermented one)
1 tablespoon vegetable oil
2 cloves garlic, smashed (leave smashed, dont mince)

in a pot, rub chicken and pork with salt, pepper, coarsely crushed garlic and torn bay leaves. pour the vinegar and soy sauce in and make sure it coats the meats evenly.
cover and marinate for a minimum of 30 mins. (ideal is 8 hours - overnight to fully lock in the flavours into the meats)
after marinating is done,bring meat along with the marinate liquid to a boil. after it starts boiling, let it simmer and cook for 1 1/2 hours, or whenever the meat is tender according to your taste. If necessary, add a small amount of water to prevent drying out. make sure it doesnt dry out or you will end up with overcooked meat. heat control is the key.
when thats done,separate the liquid from meat using a strainer.
in a saucepan, cook and stir meat in about a tablespoon of oil over medium high heat until brown on all sides (make sure you take the chicken out right away since it browns faster than pork). add remaining 2 cloves of the smashed garlic in the last 3 minutes. re-add meats to the liquid we separated earlier. best with garlic rice or freshly cooked plain steamed rice. serve hot and enjoy!

[07BlakBlak]

Mac and Cheese
with Poblano Chiles and Green Onions
Serves: 6 to 8
Prep time: 30 minutes
Grilling time: 33 to 40 minutes

3–4 medium poblano chiles, about 3/4 pound
1/2 pound baked ham, sliced about 1/3 inch thick
6 scallions, including the green tops
Extra-virgin olive oil
4 tablespoons unsalted butter plus a little extra for
buttering the baking dish
4 tablespoons all-purpose flour
1 quart whole milk
4 cups (about 12 ounces) grated Monterey Jack
cheese, divided
1/4 cup grated Parmigiano-Reggiano cheese
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
10 ounces large elbow macaroni
1/2 cup fresh bread crumbs
2 teaspoons finely chopped fresh thyme

1. Lightly coat the chiles, sliced ham, and green onions with oil. Grill the poblano chiles over direct medium heat (350° to 450°F), with the lid closed as much as possible, until evenly charred on all sides, 8 to 10 minutes, turning as needed. At the same time, grill the ham and scallions over direct medium heat until lightly charred, 4 to 5 minutes, turning once or twice. Remove the chiles, ham, and scallions from the grill and let cool. Peel away the charred skins from the chiles. Remove and discard the stems and seeds. Roughly chop the chiles. Dice the ham into 1/3-inch cubes. Thinly slice the scallions crosswise and discard the root ends.

2. In a large saucepan over medium heat, melt the butter. As it starts to sizzle, whisk the flour into the butter to form a paste. Cook this mixture until it starts to brown, 3 to 4 minutes, stirring occasionally. Add the milk while whisking to keep lumps from forming. Raise the heat to medium-high. Gradually add 3 cups of the Monterey Jack cheese, all the Parmigiano-Reggiano cheese, the salt, and the pepper. As the cheese melts into the sauce and it begins to boil, lower the heat to a simmer. Cook for 4 to 5 minutes. Remove the cheese sauce from the heat and pour into a buttered 2 1/2- to 3-quart baking dish

3. Cook the macaroni in salted boiling water for 3 minutes less than the cooking time recommended on the package. Drain the macaroni and add it to the baking dish, mixing it with the cheese sauce. Add the chiles, ham, and scallions. Mix well.

4. In a small bowl mix the bread crumbs with the remaining 1 cup of Monterey Jack cheese and the thyme. Top the pasta with the bread crumb mixture and gently press it into the surface.

5. Place the baking dish over indirect medium heat and cook, with the lid closed as much as possible, until the mac and cheese is golden brown on top, 25 to 30 minutes. Wearing insulated mitts, remove the dish from the grill let cool slightly. Serve warm.


Printable version

[xheartcore_boyx]

Wish i could cook..........

[nayilsi]

[siracergrl]

Originally Posted by xheartcore_boyx

Wish i could cook..........

anyone can cook if they have the directions on how...thats like if someone gave me a desk to build...typically without the directions i might not be able to but with them u def can...give it a shot...wats the worst that can happen? burn ur house down? if u do then epic fail on your part lol

[J-Ro]

The basics of cooking are simply following directions. Things like "culinary timing" (the ability to get everything done at more or less the same time) fall under the "mastered" category, which I'm definitely still working on.