Miscellaneous > The Sallyport
Whats your favorite recipe?
Sir James A:
OCD Brownies (Overly Chocolate Delight), or whatever slang I decide to give to it at the moment. It's my own "invention", of sorts.
Basically, regular brownie mix, with Hershey's chocolate syrup and semi-sweet chocolate chips added. Bake as usual.
Then top with chocolate icing, and press more semi-sweet chocolate chips and chocolate sprinkles into the icing.
Whipped cream on top if you feel like a heathen. :) I stick with the pure chocolateness ... I've only made them 2 or 3 times in the last 5 or 6 years, or I'd be fatter than I already am!
B. Patricius:
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!
Silvanus:
Bacon, fried in its own fatty deliciousness.
Sir William:
--- Quote from: Silvanus on 2013-05-19, 22:54:28 ---Bacon, fried in its own fatty deliciousness.
--- End quote ---
If I had to pick one favorite food, I believe I'd be in Silvanus' camp right now, with an entire side of bacon turning by the fire. However, I'm also a huge fan of my Mom's fried chicken- a very simple recipe, you liberally salt and pepper the flour prior to shaking the pieces in a paper bag filled with said seasoned flour...and the secret ingredient is pork fat - just a few tablespoons added to the oil. Fry as you normally would and voila, you have some truly awesome fried chicken. Pairs well with mashed roots, gravy and Mom's special collard greens (because no one likes the floaties lol)...that's a last meal right there if there ever had to be.
And just about anything grilled...I do so love to cook my food over an open fire; or my smoker/grill if I can't do an open fire.
Sir James...you could just call that recipe of yours Death by Chocolate and we'd all understand it. ;)
Sir Edward:
--- Quote from: Silvanus on 2013-05-19, 22:54:28 ---Bacon, fried in its own fatty deliciousness.
--- End quote ---
Nice choice. :)
I'm not much of a cook, so my favorite "recipe" is somewhere between heating up a frozen dinner, or ordering a pizza. :)
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