Culinary Arts Thread...post your recipes

[Dustoff '68]

Post your fave recipes if you have em'...Buckeye....you have a great recipe for Turtle Dove breasts...why don't you share?

[Dustoff '68]

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.

[Rustycompass]

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

[Dustoff '68]

~ 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:

[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.
Fat kids, skinny kids, even kids with chicken pox...yada,yada,yada

how's that.... :smt003

[Baldy]

+1 with Rusty.

[rfawcs]

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.

[Dustoff '68]

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

[Buckeye]

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

[Dustoff '68]

...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....

[Rustycompass]

"....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

[Dustoff '68]

~ 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..."

[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.

[Blastard]

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.

[tnoisaw]

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.

[Dustoff '68]

...this thread has been hijacked!!

[Mr. P]

...this thread has been hijacked!!

Class 74-43 here.

[2400]

...this thread has been hijacked!!

Everybody GET DOWN, this is a hijack. We're taking this plane to Cuba. :smt026 :smt026

[Charlie]

Everybody GET DOWN, this is a hijack. We're taking this plane to Cuba. :smt026 :smt026

Gettin' more cigars..........Oh boy........Oh boy!

[Dustoff '68]

Class 74-43 here.

67-24 here...slick driver.

[Mr. P]

67-24 here...slick driver.

Me too...UH1-H. 1/17th Cav

[Dustoff '68]

Me too...UH1-H. 1/17th Cav

4th Aviation Battalion, UH1-D

[Mr. P]

4th Aviation Battalion, UH1-D

Thanks for your service, BUD. Salute!

Later, Good night.

[js]

Everybody GET DOWN, this is a hijack. We're taking this plane to Cuba. :smt026 :smt026

Since you're on your way to Cuba... Here is your mission...

There are 3 individuals that need a swift ass kicking...

Castro, Chavez and Ahmadinejad

You know what needs to be done... Take care of it.

*this message will self destruct in....*

[Thor]

Ok, here goes. I'm kind of a chili purist at heart, but not quite. It's downright plain and simple. I prefer to grill the meat and THEN cut it up and make it into chili. Usually, I accomplish this by having a grilled chuck roast and then using the leftovers for chili. I never measure anything so I can't give exact measurements.

My Chili Recipe

3-5 lb chuck roast (cut in small pieces & trimmed of fat)

one whole onion, Diced

some olive oil (or rendered suet)

water

Chili powder (about a cup)

cumin (small amount)

Garlic, Crushed, about a clove

CAYENNE PEPPER, TO TASTE

Pinto beans (soaked overnight in cold water and pre-cooked for an hour or two)- ONLY IF YOU MUST !!!

a pinch of sage

salt

Take some olive oil (or render some suet- beef fat) and heat that in a big pot

fry the onions & garlic in the oil until almost clear

add the cut up meat

add water to cover

bring to a rapid boil

reduce heat to simmer

cook for quite a while (usually a day, sometimes two) , until meat starts to get tender

add chili powder, sage, salt, & cumin

cook until meat shreds

add beans (again, ONLY if you MUST!!)

cook until beans are done

Serve

Note: you may substitute hamburger, but it's not quite as good

Sometimes, I mix in about a pint and a half of my salsa about an hour before I quit cooking it.