Culinary Arts Thread...post your recipes
Post your fave recipes if you have em'...Buckeye....you have a great recipe for Turtle Dove breasts...why don't you share?
Here's a recipe for the culinary arts impaired...this was my signature dish in the 70's when I was trying to impress the coeds at Columbia University...(I was dirt poor then)
Ivy League Stroganoff a la Cheap
2 lbs lean groun beef
4 cans Campbell's Golden Mushroom soup
8 oz of Sour Cream
2 8 oz cans of tomato sauce
16 oz of sliced mushrooms (Green Giant preferred)
2 cups extra long grain rice (or 8 oz extra wide egg noodles)
1 medium onion
1 red or green bell pepper
4 garlic cloves
*Brown the ground beef with the onions, peppers, and chopped garlic.
*Thoroughly drain all fat.
*Add the Golden mushroom soup, the mushrooms, and the tomato sauce, heat while stirring until well blended, and piping hot (do not burn)
*Cook 2 cups of white rice (or noodles)
*In the last five minutes of the rice cooking, add the sour cream to the stroganoff, stir well, and heat through.
Serve the stroganoff over the rice or noodles, serve with a nice dry red wine, and fresh French bread and "real" butter.
BTW....I still cook this dish once a month or more in the winter months since the family loves the simplicity of this dish...at times, I use thinly sliced skirt steak instead of the ground beef....real comfort food.
Last edited by Dustoff '68; 09-13-2006 at 05:03 PM.
~ Thanks for sharing...nice work. I grill, quite abit but I'm sorta clumsy in the kitchen...
Originally Posted by rustycompass
That's the best you can do????WTF, over! How about a grillin' classic of yours....sheeeeeeeeeeeeeeeeeshhhhhhhhhhhhhhhhh:
~ hotdogs, armor hotdogs.... big kids, little kids, kids who climb on rocks.
Originally Posted by Dustoff '68
Fat kids, skinny kids, even kids with chicken pox...yada,yada,yada
how's that.... :smt003
Last edited by Rustycompass; 09-13-2006 at 06:33 PM.
You Da Man Rusty!!!
You won't believe how good these turn out. It's originally from a Campbell Soup recipe; it's been modified a little.
Aunt Julie's Beans
- 1 package (3 cups) dried baby lima beans
- 1 can tomato soup
- 1 cup brown sugar
- 2 Tbsp molasses
- 1 Tbsp salt
- 1 Tbsp dry mustard
- 1 large onion, chopped fine
- 1/2 lb bacon
Clean beans. Soak overnight; sprinkle lightly with baking soda, if desired, to decrease later gaseous emissions
Pour off water. Re-cover with fresh water to top of beans and bring to a boil. Cook at easy boil for one hour. Add water as necessary to keep water level at top of beans.
Slightly cook bacon until soft. Drain; chop bacon and stir into beans.
Mix in all remaining ingredients, stirring well. Cook in 350 degree oven for 3-4 hours, stirring occasionally. Add in 2-3 soup cans of water, if needed, when cooking.
You da' man Rusty
"....we love cheap hot dogs...we love cheap hot dogs...Rusty be the cheap hot dog man..."
Doves & Wildfowl
Hmmm lets see...Doves on the grill, or in the oven...a couple of ways to do them. First start out with a mess of whole dove breasts, to get just the breasts I usually defeather the breast area by rubbing it with the thumbs and then, leaving the skin on, tear the whole breast away including the rib bones by grabbing under the breastbone at the base, everything will come away from the body except the wings will remain attached, which you simply cut off, you'll end up with the picture from the other thread.
Rinse and then soak the breasts in salted water overnight to draw out the blood, sometimes I use season salted water or cajun salted water with Tony Cachere's in it to infuse some extra flavor.
Drain and pat dry. Rub with olive oil and whatever spice rub you like.
Throw them on a hot grill to medium well turning as needed.
Meanwhile blacken the skins on some peppers or Jalapenos on the grill for a side (let rest in a ziplock bag for a few minutes, then peal the blackened skins off before serving).
You can also mop them with BBQ or Buffalo Sauce while cooking and serve some on the side.
Another way to do doves that is really popular is to debone the breasts and you'll end up with two halves that you can wrap in bacon with a jalapeno or pineapple slice in the middle of them, secure with a toothpick and cook in a hot oven or on the grill till the bacon is done. And plain bacon wrapped dove meat is like dove rumaki if you cook it well done.
The big mistake most people make when they cook wild game is they cook the heck out of it or cook it for 20 hours in a crock pot thinking there's something in it that will hurt them if they don't. This is just bunk, all they are doing by cooking the heck out of it is making it tough and "gamey" tasting. Some tough muscle meat does need a long slow cooking but birds don't. And a lot of game like doves and deer will dry out too since it's super lean meat, not from some cage-raised, lazy, fat laden animal.
Ducks and Geese: I age my ducks and geese for at least a week (sometimes almost two), whole, breast side up, in the back of the fridge without cleaning them (Don't knock it I used to be paranoid and think you had to clean them right away till I read up and did some controlled experimenting, they do not "rot", but go thru several enzymatic changes that tenderize them and mellow the flavor), after that, do the saltwater soak thing for a day and then if you grill the breasts rare like filet mignon they actually stay tender and juicy and taste like steak, over cook ducks and they tasts like liver, overcook geese and they toughen and dry out. I use olive oil and a nice dry rub on them too.
Here's a couple articles on ageing wild game:
Last edited by Buckeye; 09-13-2006 at 07:48 PM.
All sounds so good................
...reduced gas emitting beans, and non gamey tasting game bird breasts....can do the beans, but I'm a bit hesitant about eating wild fowl....
I'm no Bobby Flay.....
Cooking with Mr. P
Who likes to cook? I've got some great recipes!
I'm a Hobbyist Chef if you will, not a cook.
No wild stuff though.
Here are a few.
1. Perfect Turkey! It great, if you don’t like dry turkey you will love this!
2. Prime Rib. Better than a restaurant.
3. Great sauce for Broccoli. If you don’t like Broccoli you will!
4. Girl Scout cookies (thin mints). Can’t tell em from the real thing.
#3 and # 4 are fairly simple, #1 and #2 are involved.
Kitty Litter Cake
1 pk Spice cake mix
1 pk White cake mix
1 pk White sandwich cookies
1 sm Package vanilla pudding mix
12 sm Tootsie Rolls
Prepare cake mixes and bake according to directions. Prepare pudding mix and chill until ready to assemble. Crumble white sandwich cookies in small batches in blender. They tend to stick, so scrape often.
When cakes are cooled, crumble into a large bowl. Toss with half the cookie crumbs and the chilled pudding. Gently combine. Pour into a new kitty litter box.
Put unwrapped Tootsie Rolls in a microwave safe dish two at a time and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat until you have nine, and bury them in the mixture. Sprinkle the other half of cookie crumbs over top. Heat three more Tootsie Rolls in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs.
Serve with a new pooper-scooper.
I tried this and it tasted like shi*! Then I reread your recipe and saw where you said, ”Serve with a new pooper-scooper”. I bet that would have made a difference.
Originally Posted by Blastard
...this thread has been hijacked!!
Class 74-43 here.
Originally Posted by Dustoff '68
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