Lee's NEW Cooking corner !!!!

[Deleted]

Nov 15, 2012 15:57:16 GMT -5 oujour76 said:

Damn...might have to try this one. If it's really good, wife will encourage me to spend more time online. A win-win.

It's a lot of work but worth it. Expect to spend a few hours in the kitchen. I go with diced tomatoes from a can and long green chilis from a can as well and it's still a hell of a chore.

[oujour76]

Nov 15, 2012 16:05:02 GMT -5 @chadgristlethrob said:

Nov 15, 2012 15:57:16 GMT -5 oujour76 said:

Damn...might have to try this one. If it's really good, wife will encourage me to spend more time online. A win-win.

It's a lot of work but worth it. Expect to spend a few hours in the kitchen. I go with diced tomatoes from a can and long green chilis from a can as well and it's still a hell of a chore.

It's a lot of food....may have to cut the recipe in half or something. Either that or buy a cauldron.

[Deleted]

Estimated cooking time: 50 minutes. Adobo is the most popular Filipino dish enjoyed by all classes. Adobo is typically served with steamed white rice.

Adobo Ingredients:

1-1/4 lb. pork cut in cubes + 1-1/4 lb. of chicken, cut into pieces.
OR choice of either 2-1/2 lbs. of pork or 2-1/2 lbs. of chicken
1 head garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
2 cups of water
1 teaspoon paprika
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil
2 tablespoons cornstarch
Salt and pepper to taste
3 tablespoons water

Adobo Cooking Instructions:

In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.
Add salt and/or pepper if desired
Bring to a boil then simmer for an additional 5 minutes.
Serve hot with the adobo gravy and rice.

Adobo Cooking Tips:

You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.

[Deleted]

Nov 15, 2012 16:15:31 GMT -5 oujour76 said:

Nov 15, 2012 16:05:02 GMT -5 @chadgristlethrob said:

It's a lot of work but worth it. Expect to spend a few hours in the kitchen. I go with diced tomatoes from a can and long green chilis from a can as well and it's still a hell of a chore.

It's a lot of food....may have to cut the recipe in half or something. Either that or buy a cauldron.

I use a gigantic Calphalon 12 quart pot and a giant size Calphalon deep skillet for browning the meat. It's work alright.

[Deleted]

Nov 15, 2012 15:51:23 GMT -5 @chadgristlethrob said:

My World Championship Chili recipe

Ingredients:

4 10-oz cans chicken broth
4 lbs flank steak
5 lbs thin center cut pork chops
1/4 cup celery; finely chopped
7 cups tomatoes; peeled, chopped
2 teaspoons Sugar
6 long green chilies; peeled
3 teaspoons ground oregano
3 teaspoons Ground cumin
1/2 teaspoon MSG (I leave this out)
3 teaspoons Pepper
4 teaspoons Salt
5 tablespoons Chili powder
1 teaspoon cilantro
1 teaspoon Thyme
1 cup beer
2 cloves garlic; finely chopped
3 medium onions; cut into 1/2 inch pieces
2 green peppers; cut into 3/8 inch pieces
1 pound Jack cheese; shredded
1 lime


Combine celery, tomatoes and sugar. Simmer for 1 1/2 hours. Boil peeled chilies for 15 minutes or until tender. Remove seeds and cut into 1/4 inch squares. Mix oregano, cumin, MSG, pepper, salt, chili powder, cilantro and thyme with beer until all lumps are dissolved. Add the tomato mixture, chilies, beer mixture and garlic to the chicken broth.

Trim all fat from flank steak. Cut into 3/8 inch cubes. Trim all fat and bones from pork and cut into 1/4 inch cubes. Brown pork in hot fat. Add pork to broth mixture and cook slowly for 30 minutes. Brown beef in hot oil. Add the beef to the pork mixture and cook slowly for about 1 hour.

Add onions and peppers. Simmer 2 to 3 hours longer, stirring every 15 to 20 minutes.

Cool 1 hour. Refrigerate for 24 hours. Reheat chili before serving. About 5 minutes before serving time add cheese. Just before serving, add juice of lime and stir.

I end up freezing a bunch in mason jars. Best chili ever. Sometimes I'll go 3 lbs. pork, 3 lbs. beef and 3 lbs. a combo of black and kidney beans instead of pork and beef only.

Wow, Garvin, Thanx .....That looks pretty comprehensive and balanced WHICH MEANS I'm gonna cook that this very weekend, take fotos and let you guys know how it comes out YES !!!!

Thanx Jeff

Also, I'm intrigued (of course) about yer recommendation to cook it and then let it cool and frigulate fer 24 hours.....No doubt it will be better but I'll be divin into it much sooner than that...lol

[Deleted]

Yes, we always eat some that night but of course it's better the next day after all the flavors become good friends.

[Deleted]

Nov 15, 2012 17:21:27 GMT -5 @chadgristlethrob said:

Yes, we always eat some that night but of course it's better the next day after all the flavors become good friends.

I shall buy the ingrediants later today and prepare for cooking temari ......If all goes well: SHOCK & AWE !!!!

[Deleted]

Tonight is Gumbo nite and it should be a good one .....The prep work is done and i'm using 3 different type peppers for added fun ..... Time fer a small nap and then i'll be startin the roux and drinkin a Bloody Mary



Naturally, I'll be addin stuff like Thyme, Bay leaf, garlic, Cayenne pepper and Old Bays

[Walter]

Jan 18, 2013 13:30:35 GMT -5 @flotus said:

Tonight is Gumbo nite and it should be a good one .....The prep work is done and i'm using 3 different type peppers for added fun ..... Time fer a small nap and then i'll be startin the roux and drinkin a Bloody Mary



Naturally, I'll be addin stuff like Thyme, Bay leaf, garlic, Cayenne pepper and Old Bays

Flotus!!
Do NOT USE that Zatarains.
too salty and the spices need to be added in a systematic way for it to work right..

For just a little more effort, use the link below instead. You can alter or omit some of the meat and seafood ingredients, but its soooooooooooooo much better than that box of salt you're going to use.

www.chefpaul.com/site.php?pageID=300&view=165

That "seafood magic" stuff is just a mixture of spices I can get you if you need it. You can mix them up yourself.

[Deleted]

Walt, flotus is mighty partial to MSG and processed food so butt out!

[Deleted]

Jan 18, 2013 14:11:01 GMT -5 Walter said:

Do NOT USE that Zatarains.
too salty and the spices need to be added in a systematic way for it to work right..

For just a little more effort, use the link below instead.

Thanx for the link Walt .....And you can kall me Lee .....Only Fags like Freddy are afraid to use their names cause they have outstanding warrants.....

[Deleted]

I'm smoking babybacks tamari, and they shall be good.

[Deleted]

I chose to NOT use the Zatarins....Here is the gumbo coming to a boil ....So far so good....the Roux came out perfect and away we go !

[cyberobb99]

I told you before...now listen up and listen good! IT ISN'T GUMBO IF IT DOESN'T HAVE OKRA IN IT!!!!! That is a very nice looking stew, though. ;D

[Deleted]

Jan 18, 2013 17:50:51 GMT -5 cyberobb99 said:

I told you before...now listen up and listen good! IT ISN'T GUMBO IF IT DOESN'T HAVE OKRA IN IT!!!!! That is a very nice looking stew, though. ;D

I KNEW I forgot something !!!!! LOL