Ribeye and spaetzle? Aw yeah.
I’ll post a recipe for spaetzle soon. Enjoy the pics!
Here’s some food I cooked for my Dad and G’ma.
If you take salmon and smother it in onions, herbs and lemon and then bake it, it comes out wonderfully!
Smoked Green Chile Stew (The stew I cooked for Ken and Jess’s wedding reception)
Smoked Green Chile Stew
Serves everybody in the damn world. (about 5-1/2 gallons)
10 # Chicken Leg Quarters
4 # Red Potatoes medium dice
4 # Yellow Onions medium dice
1 cup Minced Garlic
3 # Hot Hatch Green Chile
3 # Mild Hatch Green Chile
For the stock:
The bones from the smoked chicken
2 # Yellow Onions medium dice
1 # Carrots medium dice
1 # Celery medium dice
Bouquet Garni consisting of the following tied up in cheesecloth.
3 Bay leaves
10 Parsley stalks
4 Thyme stems
1 Tb. Peppercorns
8 gallons water
Potato Starch and Water Slurry to thicken
Salt and Pepper to taste
Oregano and Thyme to taste
To cook: Smoke chicken over hardwood. Cool. Remove skin and reserve for something crazy. Separate meat from bones. Chill and store meat.
Make stock with the bones and other ingredients. For a darker, richer stock, roast the vegetables before adding to water. Simmer overnight, skimming occasionally. Strain stock and reduce to about 4 gallons.
Continue skimming and removing fat from surface.
In another large stock pot, sauté onions and garlic. Add the stock and bring to a boil. Add potatoes and cook until halfway tender. Add diced chicken and green chile.
Season to taste. Just before service, thicken with slurry and adjust seasoning again.
This is really great served in pumpkins. Clean out a pumpkin or two and fill with stew. Cook at 350F for half an hour to 45 minutes.
You can scrape chunks of pumpkin into each bowl with the ladle.
YUM!
Here’s what to do with all that goddam Summer Squash!
Squash potato pancakes
Author: UncaMo
Recipe type: Side dish or appetizer
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Serves: 6-8 portions
Well, I have a garden and I planted squash and zucchini. Now I have the stuff coming out of my ears! (Corn is later, hehe) My girl doesn't particularly like squash, but she loves these with a little red chile and cheese.
Ingredients
- About 6 summer squash/zucchini (3-4 pounds)
- About a pound of potato (1-2 medium to large reds)
- 2 eggs, beaten
- 1-1/4 cup AP flour
- 1 t. baking powder
- ¼ t. salt
- ½ t. pepper
- ¼ cup milk
- ¼ cup water
- 1 T. garlic powder
- Oil for frying
Instructions
- Shred or grate squash and potatoes and place in a colander, pressing down occasionally to remove liquid.
- In a plastic or glass bowl, Beat together the remaining ingredients. It should be a thin batter.
- Once most of the liquid has been pressed out of the vegetables, mix them into the batter.
- Heat a skillet over med-high heat and add about ¼ inch of oil.
- Form rough ovals with your hands, squeezing some of the batter out and place in pan.
- Press down with a spatula and cook about 4-5 minutes per side until brown and cooked through.
- You may need to add a bit more oil for each batch.
Pescados Rellenos
Pescados Rellenos: Stuffed Up Fishies!
Author: Unca Mo
Recipe type: Entree
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If you are lucky enough to live where you can fish for trout... If not, make friends with one. Don't buy the fish frozen.
Ingredients
- 6 fresh or fresh-frozen trout. (to do this right, you need Jemez River Trout caught by Felix's Dad.) It's okay. Your fish won't be as good as mine.
- 8 ounces cream cheese
- 6 ounces cottage cheese (Fat free is okay... fatty)
- 1 t. fresh ground black pepper
- 4-6 jalapeno peppers, seeded and minced
- 1 bunch green onions, green only, minced
- 2 t. Sriracha Salt.(if you can't make this, use 2 t. Sriracha and 1 t. Kosher salt. I will teach you how to make Sriracha salt later. )
- 1 quarter lime per trout
Instructions
- Gut the trout.
- Rub trout with limes.
- Cream the cream cheese with the cottage cheese and blend in the salt.
- Clean and dice the jalapenos and green onions
- Toss em in the cheese mix.
- Put the cheese mix in a quart zipper bag.
- cut one corner of the bag.
- squeeze the cheese mix into each trout
- wrap the fish in foil
- grill that fucking fish until done (much less time than you think)
- thermometer in the center will read 140 or more.
- Unwrap and flake with a fork.
Oh, and the sauce, you ask.
Saffron Cream Sauce
Author: UncaMo
Recipe type: Sauce
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This is the final (yeah, right!) tweak on a sauce I have been making for quite a while. I love saffron. I love cream. There ya go. I invented this to put on Sea Scallops, but it is nice on just about anything. The color is dramatic; it is a rich buttery yellow. Just looking at it makes stuff it's served with seem better. I love to garnish it with just a tiny sprinkle of Sriracha Salt (See recipe soon)
Ingredients
- 2 cups half and half (or third and third and third, if you can find it)
- 10- 15 strands saffron
- Pinch salt
- 1 egg yolk
- 1 T lemon juice
Instructions
- Pour cream into a small sauce pot and add saffron
- Bring to a simmer and turn off heat
- Beat egg yolk, salt and lemon juice very thoroughly and refrigerate
- Reduce cream by about a third
- Temper the egg mix by adding the hot cream to it very slowly, whisking the whole time.
- When about a third of the dairy has been whisked into the egg mix, pour the egg mix into the sauce pot and return to a simmer, whisking constantly.
- The mix will go from thin to thick abruptly. Don't miss it, otherwise you wasted food. Shame on you.
- Test for seasoning and put the sauce on just about anything.
The promised Crepe filling
The promised Crepe Filling
Author: UncaMo
Recipe type: Filling
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Serves: 4 large crepes
Well, I'm sure you are all now experts at making crepes. Fill them bastards! This is a good savory filling.
Ingredients
- 8 ounces Brie, sliced in long strips
- 2 ounces sweet butter
- 8 ounces mushrooms, cleaned and sliced
- 1 tsp. salt
- ½ tsp. pepper
- 4 ounces diced ham
Instructions
- Cut Brie into 4 1-1/2 ounce slices and one 2 ounce slice.
- Heat saute pan.
- Melt butter.
- Saute mushrooms. Sprinkle with salt to release the liquid and continue sauteing until tender and browned.
- Set mushrooms aside.
- Bring pan back up to heat and add ham.
- Add pepper and heat ham just until it starts to brown.
- Put the 2 ounces of Brie in with the ham to melt.
- Mix in the mushrooms.
- Place a 1-1/2 ounce strip of Brie in each crepe and top with a quarter of the filling mix.
- Roll the crepe and top with sauce of your choosing. (or you can use my sauce, which is spectacular)
These are called Mo Rolls. They are the best food in the damn world.
These are called Mo Rolls. They are the best food in the damn world.
Author: Morris. No kidding. These are my invention.
Recipe type: appetizers or entrees
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Serves: everyone (20 appetizers)
When you make as much chicken stock as I do, you end up with a bunch of skin. This is the way to take care of that.
Ingredients
- 24 skins, cooked from chicken thighs (I will tell you how to get these almost for free later)
- 1 Qt. reduced chicken stock. (I guess I have to teach you this too.)
- ½ pound bacon
- 1 T. Sriracha salt
- 1 t. black pepper
- 1 cup basmati rice
- 1 pint water
- 1 Qt. Plum Chicken Sauce (use the stuff I will post or use something else)
Instructions
- Boil chicken stock. Add the rice. Turn the heat down to low.
- Dice bacon into ⅛ inch cubes and cook in a skillet at low heat.
- Preheat oven to 350F. Heat Plum Chicken sauce.
- Lay chicken thigh skins skin side down on foil-lined baking sheet.
- Add the water to the rice. Let it simmer until it is sticky.
- The bacon should be rendered down to tiny crispy bit with a bit of fat in the pan. Mix all of it into the rice.
- Take small spoonfuls of the rice/bacon mix and place them in the middle of the chicken skin. Roll up the skin so they hold the rice mix.
- Put the pans in the oven and bake for about 18-25 minutes.
- The skins will be crispy and wonderful and the rice will be hot.
- Put some of the plum-chicken sauce on each plate. Put two Mo-rolls on each plate.
- Garnish. Or just eat them. Whatever. This shit is SO good you don't really have to garnish it.
OK. This is the secret Mo recipe you have been waiting for.
OK. This is the secret Mo recipe you have been waiting for.
Author: Morris
Recipe type: Topping
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Serves: all the fuckers.
Don't share this. It is a big secret. Kinda. This is the best thing to put on brats in the goddam world.
Ingredients
- 3 Yellow onions, quartered and sliced thin
- 3 Red onions, quartered and sliced thin
- 3 White onions, quartered and sliced thin
- 1 Qt. Reduced beef stock (see recipe)
- 2 T Kosher salt
- 1 T fresh ground black pepper
- ¼ cup vegetable or olive oil
Instructions
- Cut, peel and slice the onions. Heat a big-ass pan or sauce pot. Drizzle some oil in it and dump the onions in.
- Stir them for... um... ever. Juice will come out of the onions. When it evaporates, pour in a couple ounces of stock. Let it boil off.
- Repeat this for what seems like too long. The onions will turn brownish. Keep going.
- Use the stock sparingly. You will know that you are done when the onions are falling apart and sweet and mahogany brown. Season with the salt.
- When it is dark brown and sweet and salty, you have succeeded.
- Here's the secret. Cook bratwursts on a grill. Shred or slice Gruyere cheese super thin.
- Top brats with caramelized onions and Gruyere.
- You now have French Onion Euro-dogs.