A little over a year ago, our man Catch 22 posted up the original RRAX Family Recipe thread, which I still go back and look at sometimes. Well, we've got some new blood here on the board, and it's the off season, so...how bout round 2? I'll start.

Karl's black bean chili

- 1 1/2 tbsp butter
- 3 cloves garlic, finely minced
- Serrano chiles, finely chopped. I used two (rather hot), tune to taste.
- 1/2 of 1 large white onion, diced into 1/2" cubes
- 1 lb. lean ground beef (or turkey could work)
- 1/2 cup fresh cilantro, roughly chopped, plus more to garnish. NOT DRY!
- 1 15 oz. can whole tomatos, with juices, rough chop
- 1 15 oz. can black beans, drained and rinsed
- 1 tbsp Cayenne pepper (tune to taste)
- 2 generous dashes of hot sauce (tune to taste, or omit)
- 1/2 cup water
- salt/pepper to taste

- slice of Mexican melting cheese
- sour cream

Heat a large pot (like a stock pot or...something fairly large) up on medium heat and melt the butter but don't brown it...just get it foaming. Add the onion, then the garlic, cook until starting to soften. Add ground beef; stir periodically until brown. Add 1/2 of the cayenne, stir in. Cook until grey/brown

Add water, tomatoes, black beans, remaining cayenne, serranos, cilantro, and hot sauce, stir in. Reduce heat to low and simmer 30-45 minutes until thickened. Note - it gets better if you let it sit overnight in the fridge.

Turn on broiler. Transfer one serving into oven-safe bowl. Top with slice of cheese. Broil until cheese melts and browns slightly, sorta like french onion soup. Note: this will not take long so keep a careful eye on it. Remove from oven, top with dollop of sour cream and garnish with cilantro.

 

Just in time for the holidays....

3/4 cup sugar
2 eggs
1 teaspoon vanilla
1 heaping tablespoon cornstarch
3 tablespoons milk
1 1/2 cups pumpkin (one 15oz can. I use Libby's)
1 deep dish pie crust

Put all in a big bowl and stir stir stir. Pour into deep dish pie crust. Garnish top with 3-4 slices of butter. Bake 350F for 1 hour.

Tips: Now, cornstarch has a tendency to clump up, so I generally mix separately the milk and cornstarch in a cup to avoid clumping. Ingredients make a difference. I like the unrefined sugar (vs. the standard white Dixi crystals) and I always use real vanilla extract, not that imitation ****.

If you're REALLY feeling frisky, you can hunt, kill and cook your own pumpkin...

 

Egg nogg recipes?

 

I hate to add another chili recipe first thing, but it's fresh in my mind...

Splat's chili

This makes a Terlingua-style chili - darker and meatier, no beans.

1 1/2 lb. ground beef (not the leanest, not the fattiest)
1 1/2 lb. stew beef
1 or 2 Serrano peppers
1 Jalapeno pepper
3-4 cups beef broth
Chicken broth
Can/bottle of beer
1 beef bouillon cube
1 chicken bouillon cube
1 large can whole peeled tomatoes (can use crushed if you're low on time)
Couple cloves of garlic
Garlic powder
Onion powder
Chili powder
Black pepper


Most stew beef comes in large-ish cubes, so you'll need to cut these further down into quarter-inch or half-inch cubes, depending on preference. Brown in just a bit of olive oil until brown on all sides - no need to cook all the way through. When browned, throw the beef in your chili pot, and add enough chicken broth to just more than cover it. Cook on medium heat.

While that gets going, brown the ground beef. If there's a lot of grease, drain some off - you do want a little fat in the chili. When the ground beef is done, add that to the chili pot.

Add two or three cups of beef broth to the chili pot, along with the can of beer. You can always add more liquid, so start slow. All depends on how liquidy you like your chili. To the chili, add the beef and chicken bouillon cubes, and a tablespoon each of garlic powder and onion powder. Add two tablespoons of chili powder. Let it run on low-medium to medium heat (good bubbles, but not boiling) for half an hour.

Add the can of tomatoes, and a half-tablespoon each of garlic powder and onion powder. Add a tablespoon of chili powder. Float the peppers (whole) in the chili, and cook on low-medium heat for another half-hour.

Add a couple of whole cloves of garlic, peeled. More onion powder, garlic powder and chili powder. Simmer another half an hour.

From here on out, adjust the taste as needed with black pepper and the powders. Ready to eat after about two hours on the fire, and like Karl said, it's even better the next day.

Serve with saltines, finely shredded cheddar cheese, and maybe sour cream.

 

Thats pretty close to my Chili recipe Karl, but I don't bother with the whole broiling it in the oven thing. And yes, Black Beans make some rockin *** chili.

Here's one thats tasty, easy and (gulp) healthy. We like it around here...

Cauliflower Soup (Roman Style)

1 Large can of whole peeled tomatos
1 large fresh cauliflower head (can use cabbage instead)
EV Olive Oil
2 garlic cloves, finely chopped
2 bay leaves
1 15 oz can chicken stock
red pepper flakes
salt
pepper
Paremsan cheese (the real stuff, not the Kraft powdered crap)

Chop up the cauliflower into rather bite sized chunks. Saute it with the garlic in a generous bit of EV olive oil. Add some salt to the saute. Add bay leaves. Keep things moving around to break up and soften the cauliflower. Add the canned tomatos and salt them. Cook a couple of minutes until they start to break down.

Add chicken stock
add red pepper, salt, and pepper to taste.

Bring to a boil, reduce heat and simmer for about 30 minutes.

Put in a bowl (duh) and sprinkle some parmesan on top.

Great for the old Low Carb diet, and its actually quite good and filling.

I also have one for bacon and sausage stuffed pork chops (seriously... Its called "Triple Pork"), but its kind of scarey. Really, you can feel your heart slowing down as you eat it.

Scott, *Trying* to eat healthier these days, but its damned hard with kids in the house.

 

<TABLE WIDTH="90%" CELLSPACING=0 CELLPADDING=0 ALIGN=CENTER><TR><TD>Quote, originally posted by Splat &raquo;</TD></TR><TR><TD CLASS="quote">Most stew beef comes in large-ish cubes, so you'll need to cut these further down into quarter-inch or half-inch cubes</TD></TR></TABLE>

I've seen reference to this before...using diced beef rather than store-bought ground beef...and I intend to check into it. It's something I see on TV and on the internet so there must be something to it (plus...Pat obviously has skills...). Next time I will try this.

 

<TABLE WIDTH="90%" CELLSPACING=0 CELLPADDING=0 ALIGN=CENTER><TR><TD>Quote, originally posted by krshultz &raquo;</TD></TR><TR><TD CLASS="quote">(plus...Pat obviously has skills...)</TD></TR></TABLE>

I don't even pretend to be *that* good in the kitchen I just grew up on "good eats" and a dad with a thing for kitchen gadgets. When you find a good tool, or a good recipe, stick with it

Mrs. Splat is the adventurous one in the kitchen. If she'll let me, I'll post up her pork rib rub recipe.

Oh, and one of the best chilies I've ever eaten (besides Chad's), used beef tenderloin and ground beef. I can't afford all that, so we use stew beef along with ground beef. Makes for a nice texture, too.

 

<TABLE WIDTH="90%" CELLSPACING=0 CELLPADDING=0 ALIGN=CENTER><TR><TD>Quote, originally posted by .RJ &raquo;</TD></TR><TR><TD CLASS="quote">Egg nogg recipes? </TD></TR></TABLE>

go to local grocery store, buy whatever size eggnog along with some heavy whipping cream. next, go to ABC/package store, buy rum and whiskey. whip cream along with some sugar to sweeten it up. blend into nog, add spirits in whatever your liver will allow. sprinkle with nutmeg and enjoy. a derivative of stuff my great aunt used to make, except hers was scratch made

 

<TABLE WIDTH="90%" CELLSPACING=0 CELLPADDING=0 ALIGN=CENTER><TR><TD>Quote, originally posted by Splat &raquo;</TD></TR><TR><TD CLASS="quote">Oh, and one of the best chilies I've ever eaten (besides Chad's)</TD></TR></TABLE>

Chad?

Do you mean Chad Slagg, the guy driving the R&D H1 car?

C'mon man, give it up! Does Chad have skills in the kitchen?

 

<TABLE WIDTH="90%" CELLSPACING=0 CELLPADDING=0 ALIGN=CENTER><TR><TD>Quote, originally posted by krshultz &raquo;</TD></TR><TR><TD CLASS="quote">

C'mon man, give it up! Does Chad have skills in the kitchen?</TD></TR></TABLE>

You mean other than those involving being bent over the counter?

Thank you thank you. I'll be here all week.
Please remember to tip your waitresses.

 

monkey's famous holiday stuffing:

measurements are a little skewed since i'm usually making this for 20 people but this is the general idea.

1 large white onion, diced
1/2 cup chopped walnuts
1/2 cup craisins
3 sausages, uncooked (i prefer merguez, but any sausage will do) and deskinned
3 celery stalks, chopped
1/2 stick of butter, unsalted
1 clove garlic, peeled, and minced
2 packages of breadcrumbs, unseasoned
3 cups chicken stock or beef stock(canned or home made)

saute the onions, celery and the sausage meat with butter. add garlic towards the end. after the onions and celery are sweated, transfer the contents to a pot, on low-medium heat. add breadcrumbs. Add broth to desired consistency, and fold in walnuts and craisins. Reduce broth and Season to taste. Serve with typical holiday fare.

 

<TABLE WIDTH="90%" CELLSPACING=0 CELLPADDING=0 ALIGN=CENTER><TR><TD>Quote, originally posted by krshultz &raquo;</TD></TR><TR><TD CLASS="quote">

Chad?

Do you mean Chad Slagg, the guy driving the R&D H1 car?

C'mon man, give it up! Does Chad have skills in the kitchen?</TD></TR></TABLE>

Yep. He makes the best chili I've ever eaten.

 

You guys have recipes for chili? I just throw stuff together and it's always turned out .

Pat

 

<TABLE WIDTH="90%" CELLSPACING=0 CELLPADDING=0 ALIGN=CENTER><TR><TD>Quote, originally posted by Splat &raquo;</TD></TR><TR><TD CLASS="quote">

I don't even pretend to be *that* good in the kitchen I just grew up on "good eats" and a dad with a thing for kitchen gadgets. When you find a good tool, or a good recipe, stick with it </TD></TR></TABLE>

Ironically enough a show on the Food Network by the very name recommends using cubed beef instead of ground. I think they actually grind it in their kitchen after browning it cubed, but the effect is still the same.

As far as my own recipies go, I never measure or write anything down so I'd be hard pressed to share them. It drives the wife nuts too cause she can follow a recipie to the letter and the meal still tastes.... ummm.... okay.

 

"French Style" (duh) apple tart:

- Pie dough - make it yourself:
- 1 1/4 cups all purpose flour
- 1/2 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 3 tablespoons (or more) ice water

Blend flour, sugar, and salt in processor. Add butter and cut in, using on/off turns, until coarse meal forms. Add 3 tablespoons water. Using on/off turns, blend just until moist clumps form, adding more water by 1/2 tablespoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling.)

Tart:
- 4 apples (I like Gala, but you can use Golden Delicious)
- honey (or apricot jam)
- 2 tbsp sugar

Core and peel the apples and cut them in half. Slice them crosswise and keep the nicest, biggest slices. Chop up the broken/crappy slices in small chunks. You should have about half in chunks and half in slices.

Butter and flour a pie ring and put the stretched dough in there. Toss in the chunks and sprinkle the honey or apricot jam on top (2-3 tablespoons). Arrange the slices in concentric circles, to make it look kinda flower-like.
Sprinkle the two tbsp of sugar on top.

In the oven at 400deg for 'bout an hour, or yank it out when the apples start to caramelize too much (want them golden, not black)

Let it cool and eat.

 

<TABLE WIDTH="90%" CELLSPACING=0 CELLPADDING=0 ALIGN=CENTER><TR><TD>Quote, originally posted by B. Falfa &raquo;</TD></TR><TR><TD CLASS="quote">You guys have recipes for chili?</TD></TR></TABLE>

Well, yes and no. Generally when something turns out really good, I go back and piece together "how did I do that" so I can do it again.

 

Recipe for chili=dump as much of the hottest hot sauce I can find in, and enjoy.

I like the new Habanero flavored Tabasco, but there's alot hotter stuff out there. The only thing I stay away from is Dave's Insanity Sauce. I could barely handle it, and after awhile, it was like, "what am I trying to prove here?" so I threw it away.

 

I actually found a Habanero sauce thats not just hot as hell, but also has good flavor. Check it out, its called "Scorned Woman."

And Seabass reminded me of another easy and oh-so-good one I just came up with one day...

- 3 or 4 ganny smith apples, cored and sliced (you can leave the peel on if you want)
- tablespoon of butter (and not that Country Crock crap... BUTTER)
- Cinnamon to taste
- Sugar to taste
- Pinch of Thyme

Saute the apples in butter until they begin to soften. Add cinnamon, sugar and thyme. mix well and continue to saute until the apples are tender (but not mushy).

Serve warm over french vanilla ice cream.... Hmmmmmm.
Wish I had some now.

 

Damn that sounds good! Can you ship some up to NC?

 

This has become a weekly favorite around the Whitney household since we've been trying to reduce carbs. Not particularly healthy otherwise

Just Like Loaded Baked Potatoes

- 3 cups cooked cauliflower
- 1 cup sour cream
- 3/4 cup shredded cheddar
- 3 green onions, finely chopped
- 6 slices crumpled bacon (I keep a big bag of pre-cooked around)
- S & P

1. Pre-heat oven to 350.
2. Chop cauliflower into small pieces
3. Mix sour cream, 1/2 of the onions, 1/2 of the cheese, 1/2 of the bacon, and S&P in a bowl
4. Stir in cauliflower
5. Place in medium baking dish and sprinkle remainig cheese and bacon on top
6. Bake for 20 minutes
7. Sprinkle the remaining green onions on top just before serving.

Great ... now I'm hungry.

 

JIM'S Lunch

So simple all you need is a 3 quart pot to make and eat this one.

Take 2 handfulls of your favorite pasta shapes (elbows, bowties, springs, etc) and cook in boiling water till sort of soft. Turn down the heat and add 2 handfulls of frozen Birdseye vegetables (we like the sir fry mixture but California bland is good too). Heat for about 3 minutes-don't let the color change. Drain and use whatever seasonings you like on top.
For a change of pace add a teaspoon of granulated garlic and a couple of shakes of Mrs Dash to the cooking water along with a cut up carrot and several slices of sweet onion-trust me this is good. We use a bit of margarine and Molly McButter w/Cheese as our topping. You might try Ragu Chunk Mushroom.

For those wondering about measurements-my hands hold 1 cup measured and this version will feed 1-2 not so hungry people . Enjoy Happy Hanukah and a Merry Christmas.

 

<TABLE WIDTH="90%" CELLSPACING=0 CELLPADDING=0 ALIGN=CENTER><TR><TD>Quote, originally posted by whitney &raquo;</TD></TR><TR><TD CLASS="quote">Just Like Loaded Baked Potatoes</TD></TR></TABLE>

This too, I will have to try. Clever idea.

Here's one I threw together that my Mom quite likes. Serves one with a little left over.

Mediterranean (I guess) chicken pasta

- 2 shallots, minced
- 2 garlic cloves, minced
- Handful stemmed shitake mushrooms, chopped
- 1/2 a white onion, 1/2" dice
- 2 bunches fresh basil, fine chop
- 1 tbsp fresh oregano leaves
- 1 15oz can peeled whole tomatoes, drained, rough uneven chop with your hands
- dash Cayenne, or to taste
- 1/2 cup pitted Kalamata olives
- 2 tbsp drained capers
- roughly 2 tbsp olive oil
- butter

- Chicken breast, seasoned with salt & pepper

- pasta of your choice (I used rigatoni)

Heat the olive oil and butter in a medium-sized saucepan over medium heat. Add shallots and garlic, cook until soft. Add the mushrooms, cook until soft. Add oil if the pan gets dry. Add the basil, let it pick up some heat, but don't "cook" it, then add the tomatoes.

Reduce heat to medium low/low and reduce, about 20 minutes. (Note: stop here for a terrific herbed tomato-mushroom sauce for use in other pasta dishes). Towards the end of the sauce, add the olives and capers. Idea is for them to not "cook," only to get warm. If they cook they might get mushy and we don't want that. I also want the olives to taste like olives, not taste like sauce.

While the sauce is simmering. saute your chicken breast and start your pasta. When the chicken is done slice it into strips.

Once the pasta is done, toss it with the sauce, plate, and top with the chicken. Eat. Smile. Took me maybe 30 minutes.

 

It's honda-tech so of course this thread deserves a rice recipe.

Chicken & rice

1 can Campbell's cream of chicken (or cream of mushroom or cream of celery)
4-5 pieces of chicken
1/2 cup rice
salt & pepper to taste*
water

Preheat oven to 350. Empty Campbell's soup into 11X7X1.5" pan. Fill empty can with water and pour into pan. Stir water & soup to mix things up a bit. Stir in rice. Strategically place chicken in pan. Put pan in oven and bake for 1 hour.

Variations: Of course use a larger pan (like a 13X9?) if you have more chicken and rice. Add sliced mushrooms. Sprinkle cheddar cheese over top about 10 minutes before it's done.

I'm lazy. I like the "throw everything together and wait" approach for a lot of things.

* There's also this spice called "Adobo" found in most spice or Mexican food sections. Seems to be a combination of salt and some other stuff. Is my #1 add-on for most recipes and I usually use it instead of salt. Though not as salty as salt. Use it on steak, pork, chicken ... it's universal!

Pat

 

here's another RICE recipe :D

masaman curry. this recipe is many times better than what ive had in restaurants.

1 can masaman curry paste and 1 can of coconut milk... from your local asian grocery store.
1lb pork or beef, cut into smallish chunks
1 onion, chopped
2 potatoes, chopped
1/3 cup peanuts
1 tablespoon or 2 cinnamon
1/4 or so cup of sugar
2 table spoons of salt (or some fish sauce, if you've got it) have to add salt to taste, no set amount,
a few bay leaves

put the curry paste and coconut milk in a pot, mix, and simmer.
add meat, bay leaves, cinnamon, salt. let simmer for 2-3 hours, stirring occasionally.
add onions and potatoes. cook for another hour or so.
add peanuts, cook for mebe 10 minutes. add sugar.

serve with some rice (jasmine, of course...)

you can add some chopped seranoes for heat or whatever other vegetable you want... just dont let the veggies overcook!

 

my personal favorite, CHILI

2 poblano peppers, finely chopped and seeded
1 onion, chopped
2 serano peppers, finely chopped
1 lb ground beef
2 cans finely chopped tomatoes
2 can red beans (drained and rinsed)
2 can black beans (drained and rinsed)
3 cloves garlic (put through one of those garlic smashers)
chilli powder
cumin
salt and pepper

brown the beef in a pot, drain the grease.
put everything else in and mix it all up. let it simmer for an hour or 2, stirring occasionally.

add the chilli powder and cumin to taste. a lot of heat comes from the seranoes if you dont seed them.