Page 1 of 2 12 LastLast
Results 1 to 20 of 39
  1. #1
    Dustoff '68 Guest

    Thumbs up 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?

  2. Ads
  3. #2
    Dustoff '68 Guest

    Thumbs up OK....I'll start....

    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

    Ingredients
    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.

    Bon apetit

    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.

  4. #3
    Rustycompass's Avatar
    Rustycompass is offline Senior Member
    Join Date
    Jun 2006
    Location
    Pawley's Island
    Posts
    1,126

    Thumbs up

    ~ Thanks for sharing...nice work. I grill, quite abit but I'm sorta clumsy in the kitchen...

  5. #4
    Dustoff '68 Guest

    That's It??????????????

    Quote Originally Posted by rustycompass View Post
    ~ Thanks for sharing...nice work. I grill, quite abit but I'm sorta clumsy in the kitchen...

    That's the best you can do????WTF, over! How about a grillin' classic of yours....sheeeeeeeeeeeeeeeeeshhhhhhhhhhhhhhhhh:

  6. #5
    Rustycompass's Avatar
    Rustycompass is offline Senior Member
    Join Date
    Jun 2006
    Location
    Pawley's Island
    Posts
    1,126

    Talking hummmmmmmmmmmmmm

    Quote Originally Posted by Dustoff '68 View Post



    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.
    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.

  7. #6
    Baldy's Avatar
    Baldy is offline Senior Member
    Join Date
    Jun 2006
    Location
    Port St.John,FL.
    Posts
    6,741

    Talking You Da Man Rusty!!!

    +1 with Rusty.

  8. #7
    rfawcs's Avatar
    rfawcs is offline Supporting Member
    Join Date
    Feb 2006
    Location
    Maryland
    Posts
    508
    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.

  9. #8
    Dustoff '68 Guest

    You da' man Rusty

    "....we love cheap hot dogs...we love cheap hot dogs...Rusty be the cheap hot dog man..."

  10. #9
    Buckeye's Avatar
    Buckeye is offline Member
    Join Date
    Jul 2006
    Location
    central Ohio
    Posts
    355

    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:

    http://www.tpwmagazine.com/archive/2005/nov/ed_3/

    http://www.wildeats.com/journal/?p=8#more-8
    Last edited by Buckeye; 09-13-2006 at 07:48 PM.

  11. #10
    Dustoff '68 Guest

    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....

  12. #11
    Rustycompass's Avatar
    Rustycompass is offline Senior Member
    Join Date
    Jun 2006
    Location
    Pawley's Island
    Posts
    1,126

    Talking I'm no Bobby Flay.....

    Quote Originally Posted by Dustoff '68 View Post
    "....we love cheap hot dogs...we love cheap hot dogs...Rusty be the cheap hot dog man..."
    ~ Bwaaaaa Haaaaa.......
    Okay, that was funny but still.......

    And as for "Cheap hotdog man" that would be a nice handle but I think I prefer Rustycompass, I've just had it so long & it just works "Mo' better" for me... :smt003
    I am really more of a Steak & Ribs kind of guy but I am no Bobby Flay... I wish I knew more but ..... I am culinarily impaired

  13. #12
    Dustoff '68 Guest

    Talking Bobby who?????

    Quote Originally Posted by rustycompass View Post
    ~ Bwaaaaa Haaaaa.......
    Okay, that was funny but still.......

    And as for "Cheap hotdog man" that would be a nice handle but I think I prefer Rustycompass, I've just had it so long & it just works "Mo' better" for me... :smt003
    I am really more of a Steak & Ribs kind of guy but I am no Bobby Flay... I wish I knew more but ..... I am culinarily impaired

    Is he a sous chef or a dish washer at Dusty's Islas Canarias' Bistro?

    "....hot dogs....hot dogs....get yer' cheap a$$ hotdogs at Rusty's Soup Kitchen..."

  14. #13
    Mr. P's Avatar
    Mr. P is offline Member
    Join Date
    Sep 2006
    Location
    Georgia
    Posts
    495

    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.

  15. #14
    Blastard's Avatar
    Blastard is offline Member
    Join Date
    Aug 2006
    Posts
    136

    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.

  16. #15
    john doe. is offline Banned
    Join Date
    Aug 2006
    Location
    US
    Posts
    2,850
    Quote Originally Posted by Blastard View Post


    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.

  17. #16
    Dustoff '68 Guest

    Hijack......hijack.....

    ...this thread has been hijacked!!

  18. #17
    Mr. P's Avatar
    Mr. P is offline Member
    Join Date
    Sep 2006
    Location
    Georgia
    Posts
    495
    Quote Originally Posted by Dustoff '68 View Post
    ...this thread has been hijacked!!
    Class 74-43 here.

  19. #18
    2400's Avatar
    2400 is offline Senior Member
    Join Date
    Feb 2006
    Location
    AZ
    Posts
    2,744
    Quote Originally Posted by Dustoff '68 View Post
    ...this thread has been hijacked!!
    Everybody GET DOWN, this is a hijack. We're taking this plane to Cuba. :smt026 :smt026

  20. #19
    Charlie's Avatar
    Charlie is offline Senior Member
    Join Date
    May 2006
    Location
    Kerr County Texas
    Posts
    2,838
    Quote Originally Posted by 2400 View Post
    Everybody GET DOWN, this is a hijack. We're taking this plane to Cuba. :smt026 :smt026
    Gettin' more cigars..........Oh boy........Oh boy!


  21. #20
    Dustoff '68 Guest

    Thumbs up Welcome aboard Mr. P...

    Quote Originally Posted by Mr. P View Post
    Class 74-43 here.
    67-24 here...slick driver.

Page 1 of 2 12 LastLast

Ads

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

Search tags for this page

dove/rumaki

Click on a term to search for related topics.