Miscellaneous > The Sallyport
Whats your favorite recipe?
Sir James A:
--- Quote from: Sir William on 2013-05-20, 20:39:48 ---Sir James...you could just call that recipe of yours Death by Chocolate and we'd all understand it. ;)
--- End quote ---
Indeed I would, but when I was in england back in the 90s there's a german cake of similar composition called "Death by Chocolate". It was my inspiration for the brownies; I stole the idea, can't steal the name too. ;)
Corvus:
--- Quote from: B. Patricius on 2013-05-18, 22:33:43 ---Corvus,
I do enjoy me some smoked, and smoked cured meat! That salmon is mighty tasty that way. I've also come to realize the meat tastes best when cooked with indigenous woods. It makes sense, as the meat may already have a hint of that flavor to begin with seeing as most things we eat are vegetarian and possibly ate what we're cooking them in. The mutton in N. Arizona tastes best with our mesquite and sage, but then again, it already has that aroma as you prep the meat anyways.
My favorite meal right now, which I love because it could, in theory be "period" is my lady's slow roasted pork chop/loin/etc etc etc. We've also made this with beef, and elk. All very good.
It's pretty simple recipe:
couple teaspoons of olive oil
dry rub (don't know what else to call it, basically get it all in the pork):
clove of garlic
rosemary
thyme
black pepper
sea salt
secret ingredient: Gabbiano Chianti Red Wine - good stuff, but still fairly cheap. It was established in 1124 in Italy. You can't miss it, has a knight on the label. Very robust and perfect for this.
Put all this in a medium-hot giddle pan, sear the two sides, then put it on low and cook it to temperature. Usually with red meat like beef or elk, we just sear it and cook for about three minutes total.
This, with some mashed potatoes, corn, green beans, etc etc etc, and it's very good. Yesterday, I had it with a balsamic vinaigrette/olive oil and spinach salad first. I'm telling you, we don't bother to eat out anymore!
--- End quote ---
Sounds very tasty. Indeed I often find that simpler is better and yes, a nice red wine will go well with most meats as a marinade...and an accompaniment ;)
B. Patricius:
After seeing Silvanus' reply,
I gotta admit, when out camping, nothings better than a percolator making some coffee and a side of bacon cooking in the fire!
Beyond that, my lady also makes some mean Chicken and Mushroom goodness.
chicken breasts - cook til almost done in a pan, the southern way with lots of butter and garlic
add
cream of mushroom soup stock - it's better to go with half the recommended amount of water, this becomes the gravy
saute up some mushrooms, onions, and peppers to taste
by the time the veggies are done, the gravy and the chicken's good
we also make some corn, and rice in a rice cooker.
It's some good stuff
now thinking about it, probably the only way to make it better is adding some bacon to the gravy! :D
Sir William:
Bacon fat makes anything taste better...even chocolate. I forgot where it is located, but there is a restaurant in MD that serves- wait for it...wait for it...BACON LOLLIPOPS as an appetizer! Bacon lollies...I'm not saying its manna...but you gotta ask yourself, wasn't that inspiration heaven-sent? ;)
Hrolfr:
Something I guess I am famous for (when someone asks you to bring a specific thing to a wedding reception in lieu of a gift, I guess you are famous for it ;) )
Smokes salmon- Fillet salmon. When filleted, find a vessel to lay the fillets down in. After finding said vessel, (and keeping track of the amount of water), put enough warm water into the vessel to cover by 2" the fillets.
Next, stir in enough sea salt to allow a raw egg to float enough to pass your hand between the top of the vessel and the bottom of the egg.
Next add 1 cup of good honey (not the grocery store crap) per gallon of water. Stir in well.
Marinade salmon overnight.
Smoke over a combination of either maple or alder (75%) and apple (25%) until done.
The reason I use the wood I use is to accent rather than overpower the taste of the fish.
Have fun with it! ;)
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