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Emphasis on making sure you stir once in a while to check to make sure nothing is sticking. I made a huge batch of bolegnese to make three freezer lasagnas pre-baby and scorched the bottom :doh:

Forgot to post it but I did end up making halibut with mango (jalapeno) salsa, though the only macadamia nuts I could find were pre-packaged and like $15 bucks so instead I did a white cornmeal crust which turned out pretty good (over cilantro-lime rice with black sesame)

For the game tonight...well I was going to make meatloaf anyways so...and made red lentils because they are orange...and the "country" beans w/ bacon represent the turf...and the only reason I made mashed cauliflower was to get the stitching on the football. One of my better loafs. I fuckin' love meatloaf.
 

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Bought molasses today and decided to use it twice: pork chops with a molasses marinade with a fresh dark rye bread.

Here's the marinade:

1 cup boiling water
3 tablespoons salt
2 tablespoons molasses
1 tablespoon Lea & Perrins
1/2 teaspoon of five spice
A splash of juice from my cocktail cherries.

After you add the ingredients to the cup of boiling water, stir a few minutes. Then put it in the freezer with 2-3 ice cubes. When it chills, submerge your pork chops in the brine for 4-6 hours, then broil.

I haven't made a dough besides pizza dough for at least a decade... the dark rye ended up too perfect. I used 1/8 a cup of Dutch unsweetened chocolate, and the recipe clearly expected boring Hershey's unsweetened chocolate, so it's almost like a high end pastry.
 

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Made a fancy steak dinner for family today.

Bought a chateaubriand from Farmer's Rail in Richfield.

Steak gets sous vide at 120 for an hour, then seared in cast iron with grapeseed oil, butter, a whole head of garlic cut in half, facing down, and some rosemary.

Made some easy miso risotto in the pressure cooker.

Made some easy sriracha-honey brussels sprouts in the oven.

Steaks get finished with a green peppercorn cream sauce. https://www.epicurious.com/recipes/food/views/filet-mignon-with-green-peppercorn-cream-sauce-15687
 
Randolphkeys said:
Bought molasses today and decided to use it twice: pork chops with a molasses marinade with a fresh dark rye bread.

Here's the marinade:

1 cup boiling water
3 tablespoons salt
2 tablespoons molasses
1 tablespoon Lea & Perrins
1/2 teaspoon of five spice
A splash of juice from my cocktail cherries.

After you add the ingredients to the cup of boiling water, stir a few minutes. Then put it in the freezer with 2-3 ice cubes. When it chills, submerge your pork chops in the brine for 4-6 hours, then broil.

I haven't made a dough besides pizza dough for at least a decade... the dark rye ended up too perfect. I used 1/8 a cup of Dutch unsweetened chocolate, and the recipe clearly expected boring Hershey's unsweetened chocolate, so it's almost like a high end pastry.
Click to expand...

Oh man, that looks amazing!

Great job!
 
I made crab cakes last night for the first time. Super easy and most of the ingredients are probably already in your fridge/pantry. Make a slurry of mayo, 1 egg, splash of worcestshire, dollop of dijon mustard, old bay, and 2/3 cup crackers. I had Ritz on hand.

Then toss in 1 lb of canned lump crab meat. ($9 at Giant Eagle), chill for 30 minutes. Then form into patties and sear in a cast iron skillet. They were fantastic.
 
PsMwoUj.jpg


bacon wrapped filet Mignon, with a mushroom/onion red wine mixture on top with a bit of blue cheese

hassleback potato with cheddar cheese, green onion and bacon (with some sour cream)

green things. for color.
 
bob2the2nd said:
PsMwoUj.jpg


bacon wrapped filet Mignon, with a mushroom/onion red wine mixture on top with a bit of blue cheese

hassleback potato with cheddar cheese, green onion and bacon (with some sour cream)

green things. for color.
Click to expand...

Tasty!
 
My 2nd place Chili Recipe because I'm not giving away 1st place. *Based on the 2006 national cook-off winner*

Step 1
Brown 2 pounds of course ground beef (80/20) along with 1/2 cup grated onion.

Step 2
Add 10oz can of enchilada sauce. (I use mild Old El Paso red)
Add 15oz low sodium beef broth homemade or boxed.
Simmer covered for 15 minutes. Stir occasionally

Step 3

add the following
3 TBS of chili powder. I use 1 TBS of mild chipotle powder and 2 TBS of any store brand but you can use all store brand.
1/2 TBS cumin
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp oregano
1 Knorr chicken bullion cube
Simmer covered for 60 minutes. .

Step 4

add the following
2 TBS store brand chili powder
1/2 TBS cumin
1 tsp sweet paprika
Simmer covered for 30 minutes. Stir occasionally
Enjoy

If it's too thin you can simmer uncovered until desired thickness.
Optionally you can add up to 1/2 tsp of cayenne pepper to up the heat in step 3.
 
Last edited:
Ben said:
My 2nd place Chili Recipe because I'm not giving away 1st place. *Based on the 2006 national cook-off winner*

Step 1
Brown 2 pounds of course ground beef (80/20) along with 1/2 cup grated onion.

Step 2
Add 10oz can of enchilada sauce. (I use mild Old El Paso red)
Add 15oz low sodium beef broth homemade or boxed.
Simmer covered for 15 minutes. Stir occasionally

Step 3

add the following
3 TBS of chili powder. I use 1 TBS of mild chipotle powder and 2 TBS of any store brand but you can use all store brand.
1/2 TBS cumin
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp oregano
1 Knorr chicken bullion cube
Simmer covered for 60 minutes. .

Step 4

add the following
2 TBS store brand chili powder
1/2 TBS cumin
1 tsp sweet paprika
Simmer covered for 30 minutes. Stir occasionally
Enjoy

If it's too thin you can simmer uncovered until desired thickness.
Optionally you can add up to 1/2 tsp of cayenne pepper to up the heat in step 3.
Click to expand...
Chili that is cooked for less than 12 hours isn't chili.
 
Ben said:
My 2nd place Chili Recipe because I'm not giving away 1st place. *Based on the 2006 national cook-off winner*

Step 1
Brown 2 pounds of course ground beef (80/20) along with 1/2 cup grated onion.

Step 2
Add 10oz can of enchilada sauce. (I use mild Old El Paso red)
Add 15oz low sodium beef broth homemade or boxed.
Simmer covered for 15 minutes. Stir occasionally

Step 3

add the following
3 TBS of chili powder. I use 1 TBS of mild chipotle powder and 2 TBS of any store brand but you can use all store brand.
1/2 TBS cumin
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp oregano
1 Knorr chicken bullion cube
Simmer covered for 60 minutes. .

Step 4

add the following
2 TBS store brand chili powder
1/2 TBS cumin
1 tsp sweet paprika
Simmer covered for 30 minutes. Stir occasionally
Enjoy

If it's too thin you can simmer uncovered until desired thickness.
Optionally you can add up to 1/2 tsp of cayenne pepper to up the heat in step 3.
Click to expand...
I really like the thought of adding enchilada sauce
 
I make this gumbo every few months and it never disappoints. It's definitely one of those recipes where you want everything measured, cut and ready to go before you start because once you get the roux to the right color everything happens quickly.

 
Man Called X said:
Chili that is cooked for less than 12 hours isn't chili.
Click to expand...
I've heard that before. I also know that if you simmer certain spices for longer than 30-90 minutes they turn acrid or bitter. One such spice is cumin. Other spices lose their potency the longer you simmer them, such as ground chili. That's why in every winning chili recipe there are timed spice dumps.

If you're simmering ground beef chili for longer than 3 hours you're wasting your time.
 
browniebob said:
I make this gumbo every few months and it never disappoints. It's definitely one of those recipes where you want everything measured, cut and ready to go before you start because once you get the roux to the right color everything happens quickly.

Click to expand...
I'm going to rock your world. You can use the oven to make your roux foolproof.

 
Ben said:
My 2nd place Chili Recipe because I'm not giving away 1st place. *Based on the 2006 national cook-off winner*

Step 1
Brown 2 pounds of course ground beef (80/20) along with 1/2 cup grated onion.

Step 2
Add 10oz can of enchilada sauce. (I use mild Old El Paso red)
Add 15oz low sodium beef broth homemade or boxed.
Simmer covered for 15 minutes. Stir occasionally

Step 3

add the following
3 TBS of chili powder. I use 1 TBS of mild chipotle powder and 2 TBS of any store brand but you can use all store brand.
1/2 TBS cumin
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp oregano
1 Knorr chicken bullion cube
Simmer covered for 60 minutes. .

Step 4

add the following
2 TBS store brand chili powder
1/2 TBS cumin
1 tsp sweet paprika
Simmer covered for 30 minutes. Stir occasionally
Enjoy

If it's too thin you can simmer uncovered until desired thickness.
Optionally you can add up to 1/2 tsp of cayenne pepper to up the heat in step 3.
Click to expand...

First, love the enchilada sauce idea. I'm gonna give that a try.

Second, you're a no chili beans guy?


While were at it, I'll spill my chili secret: 1 lb. ground beef, 1 lb. ground Italian sausage. It's a game changer.
 
PITCavsFan said:
First, love the enchilada sauce idea. I'm gonna give that a try.

Second, you're a no chili beans guy?


While were at it, I'll spill my chili secret: 1 lb. ground beef, 1 lb. ground Italian sausage. It's a game changer.
Click to expand...
This is one of my competition ground beef chili recipes. You can't have other meats, beans or large chunks of veggies in it.
 
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