SUPPLY LIST
MEAT
Whitefish fillets (Pollock, Orange Roughy, Cod, Halibut, etc)
FRUITS & VEGGIES
2 Lemons
1 White Onion
2 Bunches Cilantro
DAIRY
Butter
SPICES
Kosher Salt
Black Pepper
PREP
Pre heat oven to 325ยบ. Lightly grease a glass baking dish with butter, add the fillets (fresh or frozen) season with salt and pepper. Thinly slice the onions and one lemon and place them over the fillets, juice the other lemon and pour over the lot, cover with foil and bake for 20 minutes. Carefully peel back the foil and add generous amounts of fresh cilantro, recover and continue baking until the fish is done. The reason I add the cilantro last is so that it retains a nice bright green color.
9.26.2009
7.28.2009
Experiments!!
It was a fine night for grilling at the secret bunker test kitchen, so nice in fact we actually left the confines of our reinforced concrete fortress for the open air to test out a new product and some new ideas.
Firstly, friends, readers and fellow goons at our favorite torrid little corner of the intrawebs, www.somethingawful.com, have blathered on about this seasoning called 'Bacon Salt'. We procured some of it at our local Black Market grocer and decided to give it a go, even after discovering that the fourth ingrediant on the list is -gasp- M.S.G!! But migranes be damned, this must be tried!!
What goes better with pork? More pork of course! We assembled four chops from our favorite unclean animal and lightly seasoned them with the Bacon Salt and slapped them on the grill.
Next, we have one pound each of fresh green beans and baby carrots. The green beans have been washed, dried, tossed in oil and seasoned with koshering salt, black pepper and Old Bay.
We have rinsed and dried our carrots, tossed them in oil and added half a cup of dark brown sugar and ample black pepper and tossed them again to coat.
Now with our grill nice and hot and our oiled grill woks in place we begin! Working quickly the veg were tossed at regular intervals with the reserved brown sugar liquid lightly drizzled over the sizzling carrots.
Both the beans and carrots were started at the same time and the beans were done far before the carrots. Next time I will use crinkle cut carrot chips for faster cooking. So, as the carrots were finishing off, I grilled some sweet corn as well.
Results:
The Bacon Salt was extremely tasty! Too bad about all the MSG, but with the scant amount I used, the flavor was prominent and not over powering and I didn't notice any discernible negative effects. On a scale of 1 to 10 I would give it a strong 7, with the dreaded MSG being it's only downfall.
The green beans were the show stealer! Cooked al dente but still with a nice bright green color and fresh flavor intermingled with the smokey, sexy char flavor of the grill. Next batch I think I'm going to toss some slivered almonds and garlic into the mix and see what happens...
Finally the carrots, aside from being a bit boney, the flavor was excellent. An ever so slight sweetness with a touch of black pepper and smoke. Next time I will definitely use crinkle cut carrot chips and give them more time to marinate.
Firstly, friends, readers and fellow goons at our favorite torrid little corner of the intrawebs, www.somethingawful.com, have blathered on about this seasoning called 'Bacon Salt'. We procured some of it at our local Black Market grocer and decided to give it a go, even after discovering that the fourth ingrediant on the list is -gasp- M.S.G!! But migranes be damned, this must be tried!!
What goes better with pork? More pork of course! We assembled four chops from our favorite unclean animal and lightly seasoned them with the Bacon Salt and slapped them on the grill.
Next, we have one pound each of fresh green beans and baby carrots. The green beans have been washed, dried, tossed in oil and seasoned with koshering salt, black pepper and Old Bay.
We have rinsed and dried our carrots, tossed them in oil and added half a cup of dark brown sugar and ample black pepper and tossed them again to coat.
Now with our grill nice and hot and our oiled grill woks in place we begin! Working quickly the veg were tossed at regular intervals with the reserved brown sugar liquid lightly drizzled over the sizzling carrots.
Both the beans and carrots were started at the same time and the beans were done far before the carrots. Next time I will use crinkle cut carrot chips for faster cooking. So, as the carrots were finishing off, I grilled some sweet corn as well.
Results:
The Bacon Salt was extremely tasty! Too bad about all the MSG, but with the scant amount I used, the flavor was prominent and not over powering and I didn't notice any discernible negative effects. On a scale of 1 to 10 I would give it a strong 7, with the dreaded MSG being it's only downfall.
The green beans were the show stealer! Cooked al dente but still with a nice bright green color and fresh flavor intermingled with the smokey, sexy char flavor of the grill. Next batch I think I'm going to toss some slivered almonds and garlic into the mix and see what happens...
Finally the carrots, aside from being a bit boney, the flavor was excellent. An ever so slight sweetness with a touch of black pepper and smoke. Next time I will definitely use crinkle cut carrot chips and give them more time to marinate.
7.16.2009
Beer Brats with 'Sconnie Schmaltz
Being a Wisconsin Hillbilly knowing how to properly cook brats is a given. But I have to remember that not everyone is fortunate enough to hail from the fog shrouded valleys and heavily wooded hills of the Kettle Moraine, so in that case let me educate you in the proper technique.
SUPPLY LIST
MEAT
As many fresh brats* as you desire
PRODUCE
Yellow Onions (1 onion for every 3 brats)
DAIRY
Butter
HERBS
Black Peppercorns
Sage
Koshering Salt
BOOZE
Beer (1 bottle for every 3 brats)
* "Fresh Brats" does not mean Johnsonville or any other such mass produced crap. Go to a butcher shop, a real damn butcher shop where the guys wear white paper hats and bloody aprons and get some real bratwurst. One more thing, brat does not rhyme with cat, it rhymes with pot, say it right.
Now toss all your brats in a big pot, add your beer and your quartered onions, some peppercorns and a pinch of sage and heat on low. If your brats are not completely covered just top it off with some water. Now brats can tend to curl when cooked, if you want a nice straight brats for the buns, before you toss them in the pot, stick a wooden skewer down the center and snip off the ends leaving about an inch on either side. This will keep them nice and straight as they simmer. Once the brats are fully cooked, remove them and turn the heat up to high on the remaining liquid and add 1 stick of butter per dozen brats cooked and some koshering salt, skimming off the foam as necessary. Let this boil at med/high until you've reduced it to a nice thick consistency.
Go start the grill and once you've got a nice three count fire, remove the skewers if you've used them and slap them on the grill and roast them to your preferred color. I like my brats to look like a bad night in the burn ward..
Once the brats and schmaltz are finished, slap them in a brat bun, goop on some schmaltz and any other condiment you desire as long as it is either ketchup, mustard or sauerkraut, crack a cold beer and gorge yourself silly.
SUPPLY LIST
MEAT
As many fresh brats* as you desire
PRODUCE
Yellow Onions (1 onion for every 3 brats)
DAIRY
Butter
HERBS
Black Peppercorns
Sage
Koshering Salt
BOOZE
Beer (1 bottle for every 3 brats)
* "Fresh Brats" does not mean Johnsonville or any other such mass produced crap. Go to a butcher shop, a real damn butcher shop where the guys wear white paper hats and bloody aprons and get some real bratwurst. One more thing, brat does not rhyme with cat, it rhymes with pot, say it right.
Now toss all your brats in a big pot, add your beer and your quartered onions, some peppercorns and a pinch of sage and heat on low. If your brats are not completely covered just top it off with some water. Now brats can tend to curl when cooked, if you want a nice straight brats for the buns, before you toss them in the pot, stick a wooden skewer down the center and snip off the ends leaving about an inch on either side. This will keep them nice and straight as they simmer. Once the brats are fully cooked, remove them and turn the heat up to high on the remaining liquid and add 1 stick of butter per dozen brats cooked and some koshering salt, skimming off the foam as necessary. Let this boil at med/high until you've reduced it to a nice thick consistency.
Go start the grill and once you've got a nice three count fire, remove the skewers if you've used them and slap them on the grill and roast them to your preferred color. I like my brats to look like a bad night in the burn ward..
Once the brats and schmaltz are finished, slap them in a brat bun, goop on some schmaltz and any other condiment you desire as long as it is either ketchup, mustard or sauerkraut, crack a cold beer and gorge yourself silly.
7.08.2009
Cream of Roasted Red Pepper & Horseradish Soup
I found the basics of this one on the net somewhere, the first time I made it I knew it'd be a hit with the wife due to her love affair with horseradish. I once watched her polish off a vat big enough to feed two sumo wrestlers and a lumberjack. Damn I love a woman that knows how to eat!
SUPPLY LIST
VEGGIES
6 Red Bell Peppers
2 Shallots
1 jar of cream style prepared Horseradish
STOCK
2 cups Chicken or Veg Stock
DAIRY
1 qt. Heavy Cream
SPICES
Kosher Salt
White Pepper
PREP
Wash and dry your peppers and remove the stem and core, lightly oil them and place them on a baking sheet in a 450° oven until the skins turn black. Next, place them in a plastic bag for 30 minutes to allow the skin to sweat off.
While the peppers are sweating it out, finely chop your shallot and place it in your soup pot along with the chicken stock and simmer.
Once the peppers are ready, remove them from the plastic bag and pour the remaining liquid into your chicken stock and shallots and continue to simmer while you skin your peppers. Now that your peppers have had their skin peeled off them, chop them a bit and place them in a blender with your simmering broth and as much horseradish as you fancy, then blend until smooth.
Some versions of this recipe call for you to then strain the soup to remove the pepper pulp, but I like it in mine, so that's your call.
Now that the soup is back in the pot, increase the heat to medium high and add the heavy cream. Again this is your call on how much or how little you like. I like my ratio to be 1 part cream to 3 parts soup as to not make the finished product too heavy or over power the flavor of the peppers and shallots.
Once the soup is nearing a low boil, reduce the heat to a simmer and add your kosher slat and white pepper to taste.
This soup is an excellent accompaniment to a beef steak salad, roast beef, standing rib roast, etc.
SUPPLY LIST
VEGGIES
6 Red Bell Peppers
2 Shallots
1 jar of cream style prepared Horseradish
STOCK
2 cups Chicken or Veg Stock
DAIRY
1 qt. Heavy Cream
SPICES
Kosher Salt
White Pepper
PREP
Wash and dry your peppers and remove the stem and core, lightly oil them and place them on a baking sheet in a 450° oven until the skins turn black. Next, place them in a plastic bag for 30 minutes to allow the skin to sweat off.
While the peppers are sweating it out, finely chop your shallot and place it in your soup pot along with the chicken stock and simmer.
Once the peppers are ready, remove them from the plastic bag and pour the remaining liquid into your chicken stock and shallots and continue to simmer while you skin your peppers. Now that your peppers have had their skin peeled off them, chop them a bit and place them in a blender with your simmering broth and as much horseradish as you fancy, then blend until smooth.
Some versions of this recipe call for you to then strain the soup to remove the pepper pulp, but I like it in mine, so that's your call.
Now that the soup is back in the pot, increase the heat to medium high and add the heavy cream. Again this is your call on how much or how little you like. I like my ratio to be 1 part cream to 3 parts soup as to not make the finished product too heavy or over power the flavor of the peppers and shallots.
Once the soup is nearing a low boil, reduce the heat to a simmer and add your kosher slat and white pepper to taste.
This soup is an excellent accompaniment to a beef steak salad, roast beef, standing rib roast, etc.
Wax Beans & Water Chestnuts
Sometimes the simplest things are the best. This a great side dish and is fast, cheap and easy, kinda like me...
SUPPLY LIST
FRUITS & VEGGIES
1 can of Wax Beans
1 can of sliced Water Chestnuts
1 Lemon
DAIRY
Butter (optional)
SPICES
Kosher Salt
Black Pepper
PREP
Open and drain both cans of veggies, place in a covered microwave safe bowl and toss together lightly. Next salt and pepper to taste. Now if you are using the butter place about four butter pats on top. Now quarter your lemon and squeeze the juice of one wedge over the lot. Nuke until hot and serve it up..... num num
SUPPLY LIST
FRUITS & VEGGIES
1 can of Wax Beans
1 can of sliced Water Chestnuts
1 Lemon
DAIRY
Butter (optional)
SPICES
Kosher Salt
Black Pepper
PREP
Open and drain both cans of veggies, place in a covered microwave safe bowl and toss together lightly. Next salt and pepper to taste. Now if you are using the butter place about four butter pats on top. Now quarter your lemon and squeeze the juice of one wedge over the lot. Nuke until hot and serve it up..... num num
Sticky Chicken
This one comes from my childhood and is my favorite quick, cheap and hearty comfort food recipes. It takes about 1.5 hrs start to finish and just hits the spot on really cold nights up here in da great white nort' doncha know...
SUPPLY LIST
MEAT
Enough cut up young frier chickens to feed yer mob. My rule of thumb is 1 lb. per person becasue I'm all about the leftovers. You can also just use breasts, thighs, legs whatever you want. Just get some damn chicken
DAIRY
Milk
SOUP
2 cans of Campbell's Cream of 'Something' Soup
Most folks use Cream of Mushroom, but my wife hates mushrooms vehemently so I use Cream of Onion, but you can use Cream of: Broccoli, Celery, Aspargus, Combat Boot, whatever..
PASTA
2 lb bag of Wide Egg Noodles
HERBS
Salt
Black Pepper
Paprika
Corriander Seeds
Fresh or Dried Parsley (fresh is better, but you'll need less.)
PREP
Slap the chicken in a baking dish, crush about half a tablespoon of Corriander seeds in your mortar & pestle or spice grinder (what? no mortar & pestle.. get one) and apply it to the chicken with your salt and pepper.
Now mix the 2 cans of your Cream of Something soup with one can of milk and pour it over the seasoned chicken, now sprinkle on some Paprika.
Chuck it in a 350 degree oven for about 1.5 hrs, basting every 30 minutes. Lil hint: When the juice runs clear when you stab a piece, it's done.
When the chicken has baked for about an hour get your kettle on the boil with lightly salted water. When she's rolling strong slowly add the noodles and cook according to the directions on the box/bag. When they're done cooking, strain them and immediatley add some parsley and toss.
When the chickens done, remove it from the oven and let it stand about 10 minutes, then remove the chicken onto your serving platter and pour the sauce over the noodles and stir. Mmmmmm mmmmmm...sticky chickeny goodness....
SUPPLY LIST
MEAT
Enough cut up young frier chickens to feed yer mob. My rule of thumb is 1 lb. per person becasue I'm all about the leftovers. You can also just use breasts, thighs, legs whatever you want. Just get some damn chicken
DAIRY
Milk
SOUP
2 cans of Campbell's Cream of 'Something' Soup
Most folks use Cream of Mushroom, but my wife hates mushrooms vehemently so I use Cream of Onion, but you can use Cream of: Broccoli, Celery, Aspargus, Combat Boot, whatever..
PASTA
2 lb bag of Wide Egg Noodles
HERBS
Salt
Black Pepper
Paprika
Corriander Seeds
Fresh or Dried Parsley (fresh is better, but you'll need less.)
PREP
Slap the chicken in a baking dish, crush about half a tablespoon of Corriander seeds in your mortar & pestle or spice grinder (what? no mortar & pestle.. get one) and apply it to the chicken with your salt and pepper.
Now mix the 2 cans of your Cream of Something soup with one can of milk and pour it over the seasoned chicken, now sprinkle on some Paprika.
Chuck it in a 350 degree oven for about 1.5 hrs, basting every 30 minutes. Lil hint: When the juice runs clear when you stab a piece, it's done.
When the chicken has baked for about an hour get your kettle on the boil with lightly salted water. When she's rolling strong slowly add the noodles and cook according to the directions on the box/bag. When they're done cooking, strain them and immediatley add some parsley and toss.
When the chickens done, remove it from the oven and let it stand about 10 minutes, then remove the chicken onto your serving platter and pour the sauce over the noodles and stir. Mmmmmm mmmmmm...sticky chickeny goodness....
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