The Official Recipe Thread

Here is the best Filet Recipe I can think of.......

Black Peppercorn Encrusted Filet (or Sirloin) w/ a Courvoisier Cream Sauce

This sauce is enough for about 3 or 4 steaks

First, get some fresh ground black pepper, the more coarse, the better, you don't want it too fine
rub the pepper on the top and bottom of the steaks.....

for the sauce:

get 1 and 3/4 cups of beef stock, and reduce it down to 3/4 cup (boil for 10 minutes or so)
at the same time, chop up 1/4 cup of shallots (usually just one)
get those shallots and saute them in 1/3 stick of butter until golden brown (med heat, don't burn, large shallow sauce pan)
when done, pour the reduced beef stock in the shallow pan that has the shallots in it
add one pint of heavy cream, 3 table spoons of courvoisier, and one tablespoon of fine black pepper (measuring table spoons, not soup spoons)

should be a white-ish color because of all the cream you just put in
keep it on med-low to med heat........ it will take some time for this to reduce

stir very frequently with a wisk
as it cooks, it will burn up on the sides a little bit.... scrape that off with the wisk and stir back into the sauce
make sure the sauce isn't boiling, because the cream will separate from the butter and you will have a big mess

anyways, you are going to want to stir this down until you have a brownish sauce..... you will have to reduce it down probably around 60-70% but you aren't going to need much anyways, it is pretty rich

when you feel that it has only a couple minutes left, i suggest cooking the steak to med-rare (if not medium) and place a spoonful or two on top when the steak is done



haven made that in a while

wow old thread huh???

how the hell did i miss this?

anyways...... here is a quick sandwich one




put willowtree chicken salad on pumpernickel bread with lettuce, sliced grapes (red or green) and crushed walnuts

best sandwich possible

Im gonna try that chili tomorrow!!

that chili rocks!...I'm telling you...

willowtree chicken salad?

Cereal & Milk

1. fill bowl with cereal of choice. mixing different types of cereal is okay.

2. pour milk of choice over cereal. may substitute with soy milk.

3. enjoy with spoon. best eaten before cereal gets soggy.

Can anyone share a simple fish/catfish recipe? thanks.

Originally Posted by theribdoctor

that chili rocks!...I'm telling you...

Wow you were right, chili was Rockin.

this was the 2nd time i cooked and you cant screw this up so easy to make, everyone in my family loved it! i think im trying your ribs next! do you think i should use a pressure cooker?

heres a chili pic:

Originally Posted by theribdoctor

willowtree chicken salad?

i guess its just around here.....
willowtree is the name of the chicken salad........... like land o lakes cheese for example

anyways, any chicken salad will due

Originally Posted by theribdoctor

willowtree chicken salad?

o and in reference to your sig........ those ribs were delicious that night

fvck the diet haha

Lawry's Creamed Corn recipe straight from their website. The easiest thing to make but very tasty too. I usually like substituting the whipping cream for half and half and the salt to lawry's seasoned salt...both with the same amount.

Creamed Corn

1½ tablespoons butter
1½ tablespoons flour
½ teaspoon salt
1½ cups whipping cream
2 tablespoons sugar
3 cups fresh, frozen or canned whole kernel corn


Melt butter in heavy saucepan; add flour and salt, stirring to blend. Slowly add whipping cream, stirring constantly until thickened. Add sugar and corn, heat. For Au Gratin, place corn in a 9 or 10 inch shallow casserole dish; sprinkle with ¼ cup freshly grated Parmesan cheese and brown under broiler.

Makes 4 to 6 servings.

sounds good!

Keep em coming guys.

Originally Posted by Bimm325i

Wow you were right, chili was Rockin.

this was the 2nd time i cooked and you cant screw this up so easy to make, everyone in my family loved it! i think im trying your ribs next! do you think i should use a pressure cooker?

heres a chili pic:

nice work on the chili...

pressure cooker won't get what you want out of it...a grill will...you need the hickory smoke...

the best bet is to brine the ribs for an hour, and then dry rub for 1/2 an hour and then cook indirectly at about 250 degrees for several hours till the meat pulls away from the bone.

I'm trying this one on wed night:
Broiled Halibut with a Strawberry Mint Salsa
Ingredients:
10 ripe strawberries, stemmed and diced
½ cup chopped watercress
2 tablespoons chopped red onion
1 tablespoon chopped fresh mint leaves
1 tablespoon rice wine vinegar
¼ teaspoon finely diced serrano chile
Salt and coarse ground black pepper to taste
2 8-ounce halibut filets

Preparations:
1. Gently toss together the salsa ingredients (all ingredients except halibut filets). Refrigerate.

2. Heat broiler. Season halibut with salt and pepper. Place under broiler and cook for about 4 minutes on each side, until flaky but tender. Serve immediately with salsa.

Serve with steamed white rice mixed with freshly chopped parsley and mint.

Makes 2 Servings.

try this video for the best ribs I make...I still just use my simple dry rub...
http://www.americastestkitchen.com/c...code=N07EF6BI1

^^^
Whats the deal with the charcoal in the container (regarding your sig)

It is for starting the charcoal, it allows it go get red hot in a concentrated area. Once it is heated up, it is dispersed in the orientation that you want it (direct, indirect, etc.)

Just made the chili, great recipe! I used Pacificos for the beer, and it added a great taste and aroma to the chili. Thanks for the recipe!

Originally Posted by Bimm325i

Wow you were right, chili was Rockin.

this was the 2nd time i cooked and you cant screw this up so easy to make, everyone in my family loved it! i think im trying your ribs next! do you think i should use a pressure cooker?

heres a chili pic:

Damn you, I could eat some good chili right now. Last week this time it was 85degrees now its 56.


Found some healthy breakfast ideas...

http://zenhabits.net/2007/09/10-tast...deas/#more-487

http://forum.e46fanatics.com/showthread.php?p=6650792