Favorite Recipes

[lil_freak]

Sweet, thank you Adrenaline I now have a new side dish to cook with.

I'll be trying this one out at home this weekend with h3adrush and GruffyD as taste tester.

[Adrenaline]

Cool thread, props to the starter. Ive been a big fan of cooking since I was a little kid, and though I dont often share too many of my cooking secrets, but I figure since everyone was sharing a lot of cool main dishes, id share one of my favorite side dishes many people seem to like.

Adrenaline's Roasted Red Potatoes

5-6 Red Potatoes, Not Peeled
1/2 cup extra virgin olive oil
1 tbsp butter or margarine, melted
Salt & Pepper
A good garlic salt that's got some basil or parsley in it,
I recommend lawry's, -or- 1 packet of Papa John's Special Seasonings is an awesome
substitute.
13x9 deep baking pan

Preheat the oven to 425 degrees.
leaving the potatoes unpeeled, quarter them and place them in the bottom
of the pan, skin side up. mix a teaspoon of garlic salt or a packet of the papa john's special seasonings and the butter into the olive oil. pour the olive oil mixture over the potatoes in the pan, coating them evenly, until the bottom of the pan is covered with oil. if you have any extra left, set it aside. sprinkle a couple shakes of salt and pepper over each potato in the pan. Put them in the oven and let cook about 20 minutes, take em out and turn each potatoe over in the pan, pour whatever remaining olive oil mixture you have over the top of the potatoes, and a little from the bottom of the pan if you need to, then put back in for another 15-20 minutes. let stand 5 minutes and then serve with whatever you'd like ( I usually recommend baked chicken or grilled steak) or eat by themselves. They're pretty delicious. When done they should be just soft enough to easily cut through with a fork. You can even drizzle a little left over olive oil from the pan over them if you wish, which is also pretty tasty.

[Siviak]

my thread lives!!!!

thank you lil_freak, I'll have to give that one a shot.. sounds tastey!

[lil_freak]

Okay although it has been awhile since the last post, seeing as how DC13 is fast approaching I thought someone may want to think about grilling some of these bad bads for the Toxic BBQ:

"Brian's Belly Baked Beer Burgers" taken from BriansBelly.com

2 lb of ground beef
1/2 package of dry onion soup mix (Lipton Beefy Onion is arguably the best)
1 garlic clove, crushed
A couple of shots of A1 Sauce
A quarter as much Tabasco sauce as A1
A handful of grated parmesan cheese
6 pack of beer with some body
salt and pepper to taste

Preheat your oven to 400 degrees. Combine the ground beef, A1 sauce, Tabasco sauce, garlic, dry onion soup mix, cheese, salt, pepper, and 1/4 cup of the beer. If you're going to use Coors Light here, you might as well piss in the bowl. You're better off adding a hearty beer like Samuel Adams, giving the whole burger a bit of distinction. Shape the beef into 5 patties.

Bake 'em at 400 degrees until brown which should be about 10 minutes. Baste the burgers with the remaining open beer while you continue baking them for an additional 10-15 minutes, until they are well done. As I mentioned, you can also grill the burgers over medium heat.

Serve them with the remaining 5 beers, alternating between taking a bite of the burger and a swig of the beer, punctuated with a resounding "Ahhhh."

Instead of using an oven you can use a grill. I have done this many times and after more than one try found it best to cook on low to med. heat. If you have a charcoal grill make sure to cook these off to the side of the flame. Enjoy!!!

[astcell]

Sounds like your scallops are still alive.

[noid]

see why I think we should keep this one open? ... what about scallops... anyone? I just picked some up and realized... I have no clue how to cook them... 'cept for deep fried like a good hillbilly

Get a frying pan. Put in 1/3 cup water, 1 pat of butter, 1 table spoon of garlic, and one of those mini bottles of cheap white wine (and I mean mini, the airline booze size ones you can get in 4 packs). heat till it boils then throw the scallops in. Keep the scallops moving around till they firm up (i usualy keep them in till I see one split). Serve with fettuchini and a alfredo or pesto sauce.

[AlxRogan]

Sounds quite interesting, what is it? I speak French but the cochon is not ringing a bell, is it cajun or creole?

It's Cajun french, literally "pig of milk" or something like that. I'll reply back when I hear from my friend, but here's a nice candid pic of him and Medic getting *personal* with a good sized pig. I can't remember the exact size, but he was at least 70 lbs, and the number 125 sticks in my head. Course I drank quite a bit of Bock that weekend, so my recall isn't excellent.

http://www.shsu.edu/~ucs_tim/pics/Lo.../photo_20.html

[h3adrush]

I only know how to bake them......



/me thinks that I might need some new hobbies aside from computers, guns, and cooking. Then again if I give up cooking I think the dc719 might starve to death.

yep, we would all shrivel up like super models. =]

[lil_freak]

what about scallops... anyone?

I only know how to bake them......


4 tablespoons butter, melted
1 1/2 pounds scallops, rinsed and drained
1/2 cup seasoned dry bread crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried parsley
3 cloves garlic, minced
1/4 cup grated Parmesan cheese




Preheat oven to 400 degrees
Pour melted butter into a 2 quart casserole dish. Add butter and scallops evenly inside the dish.
Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
Bake in pre-heated oven until scallops are firm, about 20 minutes.

My grandma knows how to cook them other ways, so if you don't want to bake them, pm me and I'll find out how she cooks hers.


/me thinks that I might need some new hobbies aside from computers, guns, and cooking. Then again if I give up cooking I think the dc719 might starve to death.

[Clp727]

Noid,
I have attended a couple of Ky. Derby events (parties), both of which the host had roasted a large pig. I was told that it took about 18- 24 hrs to cook the pig, depending on its weight, and the method of cooking. I found a couple of links that may be of some help.
http://www.ext.vt.edu/pubs/foods/458-001/458-001.html
http://www.askthemeatman.com/pit_coo..._whole_hog.htm

Good Luck!

[Siviak]

see why I think we should keep this one open? ... what about scallops... anyone? I just picked some up and realized... I have no clue how to cook them... 'cept for deep fried like a good hillbilly

[lil_freak]

Anyone ever cooked a whole pig before? If so, any tips, tricks, recipies, etc? I'm having a BBQ in Feburary and a buddy of mine has a 40lb pig his grandpa bagged last year. I've never grilled anything that large before. I could butcher it, but I kinda like the idea of roasting a whole pig in a pit

Enjoy......

1 25-45LB Whole suckling pig, split and washed
(If you are going to marinade the pig in something: Place the pig in a large pan and rub with marinade thoroughly. Keep pig in the refrigerator overnight, make sure pig is well submersed.)

2. Prop pig's mouth open with aluminum foil. Also cover ears and tail with aluminum foil. Reserve marinade for basting.

3. Grill or Roast pig until internal temperature reads 160º, about 4 to 5 hours.


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im down with crack sandwiches...or something

h3adrush!!!
No wonder I do the cooking.

[allentrace]

Buddy of mine from Louisiana does a cochon de lait twice a year, I'll ask him what he does.

Sounds quite interesting, what is it? I speak French but the cochon is not ringing a bell, is it cajun or creole?

[h3adrush]

im down with crack sandwiches...or something

[AlxRogan]

Anyone ever cooked a whole pig before? If so, any tips, tricks, recipies, etc? I'm having a BBQ in Feburary and a buddy of mine has a 40lb pig his grandpa bagged last year. I've never grilled anything that large before. I could butcher it, but I kinda like the idea of roasting a whole pig in a pit

Buddy of mine from Louisiana does a cochon de lait twice a year, I'll ask him what he does.