Post a Favorite food recipe <<>> Lets see what's cookin.

[still crazy]

I was asked for my Caesar salad dressing recipe and while its nothing special when I make it everyone loves it.
Thought I would share

Caesar Dressing < sorry for the US units
1 cup olive oil < any good oil will do have used canola and vegetable also
1 egg uncooked / raw
1 lemon < you will use at least half then adjust to taste, can use bottled juice but not reconstituted
2 teaspoons Worcestershire sauce
1 teaspoon anchovy paste or half dozen anchovy's < you may omit and add a little extra salt
1 1/2 tablespoons minced garlic
2 tablespoons sea salt
Fresh ground pepper to taste
Parmesan cheese fresh grate if possible
Croutons

Wisk together the wet ingredients, slowly add the dry, pour over Romaine lettuce, grind on the pepper, grate on the cheese, give me all the anchovies nobody wants and add the croutons.

Enjoy

[newerbrewer]

Brew's Pulled Pork:

Get a 'pork shoulder' from the store... this is not a good cut of meat but it works amazing for this recipe. Don't try to buy lean meat for this recipe, it wont work. You need fat. Period.
Sprinkle the entire roast lightly in cayene pepper
Cover it in fresh ground pepper... lots and lots and lots of pepper... then add a little more pepper. Don't be afraid. Pepper is good.
Optionally you could also take some pizza chili's and smear them around on the pork
Put it in a deep roaster with 3+ish inch sides because it will sputter some grease while cooking
Cook at 500 for 1 hour uncovered, middle rack is good. Yes 500.
Remove from oven
Go downstairs to beer fridge and get 3 beer, darker beer works well, but the regular stuff is good too
Pour 1 beer directly over the roast
Grind up 6-8 cloves of garlic and smear them all over all sides of the roast, a basting brush works good here because the pork will be hot. Keep in mind I'm a Ukrainian, so garlic is thick for me.
Cover very tightly with foil
Put back in the oven at 300 for 3.5 hours, do not open the foil or peek. Kick your feet up and drink remaining 2 beer and a side bar of pugi or UJSM.

After 3.5 hours remove from oven and either shred the pork with a couple forks or slice it (with the grain of the meat), trim off any fat etc you'd like.
Take all juices and remaining beer from pan and put in frying pan. Turn on med hi stove and make your favorite bbq sauce. I dont have a recipe for but here is one I found on the net that is similar to what I make:

* 1 6-ounce can tomato paste
* 4 tablespoons brown sugar
* 2 tablespoons vinegar
* 2 tablespoons olive oil
* 3 cloves garlic crushed
* 1 tablespoon Worcestershire sauce
* 1 teaspoon dry mustard
* 1 teaspoon cayenne
* fresh ground pepper to taste
* 8 oz ketchup

Let this boil down to a nice thick sauce, pour it over the meat.

Good today, better tomorrow.

[Mud Mechanik]

I use venison for this recipe but suppose beef would work.

Cut venison into small pieces (about 1.5 inches square by .5 inch thick)
Marinate in italian salad dressing overnight in refrigerator

These peices will be wrapped individually in bacon with a toothpick holding them together, but first, apply a pat sized piece of cream cheese and a couple of jalapeno slices to each one before wrapping

Grill over charcoal until the bacon is crisp to your liking

This recipe has made my wife like venison, it is the only way she will eat it.

[decomissioned]

Here is one that I came up with all by myself. We try to eat fairly healthy, but that gets kinda boring. So I made up this sauce for chicken and vegetable stirfry.

2 tbsl peanut butter.. i like crunchy
3 tbsl soy sauce
1 tbsp red curry paste, comes in a little jar at the grocery
1 tsp garlic powder, or 2 fresh gloves diced
1 tsp ginger powder, or 1/2 inch fresh diced
juice of a fresh lime, or little bit less.. we like it acidic

We normally add some hot sauce too to spice it up. Sriracha is best if you have it, home made jalapeño pepper sauce works good too.

mix it all together and stir it up into your chicken and vegetables over the stove.. pretty good stuff.

[kiwistiller]

Here's one I came up with. Caramelised pears, wrapped in bacon and then grilled (broiled if you don't speak the Queens), on a bed of spinach and rocket from the garden, crumbled blue goats cheese on top, followed by walnut pieces and honey/balsamic glaze.


I cook quite a lot of indian / thai / malasian food normally, though.

[ammo man]

Smothered Liver and Onions

A couple packs of Walmart calf liver (don't remember the size)
6 cans Swanson chicken broth
A couple fairly large "brown" onions

Wash and cut up liver. A trick to cutting up the liver is to do it while it is almost frozen. Put a good coat of flour on the liver Salt and pepper first if you wish. I do not because the chicken broth is usually salty enough for me. Deep fry it in very hot vegetable oil. The trick here is to get the flour brown fast. If you fry the liver too long, it will be hard which is what you do not want. Pour your 6 cans of chicken broth in a pot, and chop up the onions and dump in. I usually start heating it while the liver is frying. Dump in the liver after it gets golden brown. Turn the stove down so that broth is barely boiling, and cook until you have a good thick gravy. If you do this correctly, the liver will almost melt in your mouth.

If you like smothered liver and onions, I guarantee you will like this recipe.

Bert

[Titus-a-fishus]

Greetings All
This was given to me by a Brazilian that knew how to cook reeeeeeeeal gooooood
Take some hickory wood chips and soak in water for at least two hours

Take an empty soft drink bottle and poke a hole in the lid
Fill bottle with water.

Get some really nice thick scotch fillet steaks
Coat the steak with coarse sea salt - heaps of it.

Then use a barbeque of heat beads put the soaking wet hickory so it only smokes
Then cook those bad boys on a grill when the smoke is going crazy.

The plastic bottle of water is to squirt water on the hickory if it flames up.

Cook to your favourite degree from Mooo to sacrificial cow.
Shake the salt off and enjoy

Doesn't sound like much but ...... WOW it tastes fantastic.

TAF

[Coon-ass]

Award-winning Aspargus Souffle'

I made this and entered it into a Holiday recipe contest for a local news station. I won and got to cook it on the air.
Most people are scared of asparagus, they don't know what to do with it. This is a simple recipe that takes no time to make.

2 cans of asparagus tips and spears drained
6 eggs
2 cups of shredded cheese (whichever kind you like, I like a white/cheddar mix)
one sleeve of Ritz crackers
1 cup milk
butter or margarine
salt and pepper
diced green and yellow bell pepper (optional)

Beat the six eggs in a bowl, add the drained asparagus and cheese, and milk, and add the Ritz cracker crushed up. Mix together with a fork.
Season with the salt and pepper
Pour into a casserole style dish and place some butter slices on top, usually about 4
(you may sprinkle with the diced bell pepper too if you decide to use it)

preheat oven to 350 and cook for 35 mins or until golden on top
Serve and enjoy

side note: I sometimes take whole canned asparagus and lay them on top as well.

[pumpman]

Way down here we don't like to get to fancy. My favorite way to eat venison is to cut into bite size chunks then pound it with a meat hamer coat with salted flower and pan fry. Damn good vittles and goes good with what ever your drinkin.