For Jennie: Recipes

So, this is for Jennie, I had told her I'd give her a couple of good recipe's I've used lately. I'm not sure if we already have a thread, but if so or not - let's get one started! =)

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Copper Ale Braised Lamb Shank

Sounds expensive and difficult, tastes it too - but it's neither. A lamb shank with bone in can be had for about $6 at the bigger HEB's.

Serves 2

Ingredients:

1-2 bone-in lamb shanks (1 for small eaters, two for big)
1 bottle of copper ale (I like Lagunita's Censored ale, but you can use any heavy beer -- no coors or bud, it should be dark and brown)
8 fresh sage leaves (1 tsp dried)
1 tb fresh marjoram (1 tsp dried)
2 tb fresh rosemary (2 tsp dried)
2 tb flour
salt, pepper
1 med white onion
2 tb light oil
1 tb sea salt

Slice the onion into 1/4" slices.

Dust the shank thoroughly with seasoned flour and then brown all sides in a large pan in the oil over medium heat.

Drain oil, remove pan from heat.

Add the bottle of beer to the pan, let it settle, and then add the chopped herbs, sea salt, and the sliced onion.

Set the stove to medium-low temp, and place the pan back on it.

Cover tightly and cook for 2 hours, turning every 30 minutes.

The trick to this is to regularly check the heat - the liquid should be -just about to boil- but NOT boiling. If you see bubbles coming up, reduce the heat slightly until it stops. If the liquid is boiling, the meat will turn out tough.

You can then thicken up the liquid into a sauce (or just use it like aus jus) by removing the shank from the pan, and dissolving 2 tsp of corn starch into 1/4 cup of cold water. Bring the liquid to a boil, and then stir in the corn starch and water mix - boil for 1-2 minutes, remove from heat and let sit for five.


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Grilled Lamb a la Church (lulz)

Ok, so let's keep with the lamb theme (I love lamb, can't get enough) -- this time we'll use shoulder chops/arm chops (depends on how they're labelled) for grilling. Again, this is an inexpensive cut, running 3.50-5$ a lb based on where you get it, HEB and Krogers both stock it (at least all the ones around me).

Serves two

2 Lamb Shoulder Chops, .5-.75 lbs each

1 Fresh Jalapeno
1/2 cup extra virgin olive oil
1/2 cup dark balsamic vinegar
2 tb ground cumin
1 tb fresh rosemary
1 tb fresh lemon zest
1 tsp ground cardamom
2 tb sea salt
1 tsp pepper

Cut jalapeno into workable chunks, chop rosemary and zest.

Place jalapeno, evoo, and vinegar into a blender and puree.

Pour liquid into a gallon-sized ziplock bag, then add remaining ingredients to bag. Mash bag around to mix it all up.

Add chops, seal bag, and squish all around to make sure chops are fully covered. Let marinate in the fridge overnight, or for 1-2 hours on the counter.

Grill should be at medium-high heat, I time it by not being able to hold my hand 3" over the grill for more than 2-3 seconds. If you want to add some smoke, cherry wood chips work great.

Grill each side for 3-4 minutes, depending on thickness. It's important not to overcook the chops, lamb should be served rare. You want it hot enough to caramelize some of the fat on the outside and to let the juices flow inside, but if it's not pink or red in the middle, you've killed it.


Enjoy!

!c

interesting thread...I'll add a simple yet TASTY one that I made up. I call it:

"Pillow Top Penne"

Box of penne pasta (Barilla)
Extra Virgin Olive oil (EVOO)
Ready made meatballs (HEB)
1/2 Large sweet onion
1 bottle of Mushroom tomato sauce (Barilla)
Mediterranean Basil
Salt/Pepper
(1) tube of Pillsbury Grands biscuits (dough)
9x13 glass pyrex
(1) bag of shredded Mozzarella
(3-4) large appetites

Thaw the meatballs and chop them up to coarse chunks. I used ready made meatballs from HEB so things are easier...just popped them into micro to defrost for a few minutes. simple...quick. Set aside.

(Next 2 steps...start the pasta 1st then do the saute - goal is to roughly get them both done about the same time)

Boil water, add salt to taste, and 1 tablespoon of extra virgin olive oil. When boiling, throw in a box of penne pasta - boil until pasta is cooked to your liking. Drain pasta then dump it into the 9x13 pyrex. Sprinkle Mediterranean Basil over top the penne.

Preheat your oven to 350 degrees.

Grab a saute pan and glaze it with some EVOO, throw in 1/2 large white sweet onion, finely chopped. Saute onions for a few minutes until they start to get soft. Then throw in the chopped up meatballs - continue saute together & mixing for a few minutes - add a sprinkle of pepper. Then dump in the tomato mushroom sauce. Let this simmer for about 15 minutes covered. After complete - pour the meatball/mushroom/onion sauce over the penne.

Cover the sauce with a nice coating of shredded mozzarella and more basil. Then pop open your Pillsbury Grand Biscuits and place them over top of the dish...I tube gives you 8 biscuits so you should be able to cover the full length of the 9x13 pyrex. cover again with a light sprinkle of mozzarella and a bit more basil.

Place dish into the oven, uncovered, for about 15 minutes...just until the biscuits brown nicely. Remove from oven and let sit for 10 minutes then serve that mother! serves 4 hungry bears or 8 birdies...

Before dropping into oven:


After taking out and attacking...took the pic too late! this is good stuff!

WOW! Those sound great.
Here is one of my favorittes. (You can order it at Chilis but this is WAY better)

Chicken Enchilada Soup

1 tablespoon vegetable oil
1 lb chicken breast fillets (approx 3-4 fillets)
1/2 cup diced onion
1 clove garlic pressed
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce (1 small can)
16 ounces of Velveeta (cubed)
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin

Garnish:
shredded cheddar cheese
crumbled corn tortilla chips
pico de gallo

1. Add 1 tablespoon of oil to a large pot over medium heat. Add chickel & brown 4-5 min. per side. Set chicken aside
2. Add onions & garlic to pot & saute over medium heat for about 2 minutes or until onions begin to become translucent. add chicken broth.
3. Combine masa harina with 2 cups of water in a medium bowl & whisk until blended. Add masa mixture to pot with onions, garlic & broth.
4. Add remaining water, enchilada sauce, Velveeta, & spices & bring to a boil. works best if brought to a boil slowly & stir often. Keeps the Velveeta from burning on the bottom)
5. Shred/tear chicken into small, bite size pieces & add to the pot. reduce heat & simmer for 30-40 mnutes or until thick
6. Garnish with shredded cheese, crumbled tortilla chips & pico de gallo

Good lord you people are making me hungry...

Thank you Church and Thanks Tony I will have to add some of our Recipes.

WTF, I dont get props...?

oops sorry I thought I had added you!


I am so sorry hutch

Thank you Hutch i will have to try that one too!

Wow it looks like we have a bunch of really good cooks on this forum, maybe we need to do a potluck party sometime!

I am a Methodist......I know all about Pot-lucks! I will get some recipes to contribute soon.

ok.. i'll contribute


Fred's Fish Tacos

talapia fillets thawed or fresh
chili powder
salt
pico de gallo (i prefer HOT)
limes
corn tortillas
cabbage
cayenne pepper

finley shred cabbage. mix in pico de gallo. squeeze lime juice over that mixture and set aside.

take talapia fillets and heavily coat with chili powder. add a little salt. spray fillets with nonstick spray. take fillets and pan fry with nonstick spray. add small amounts of water to help steam/fry fish.

when fillets are done, shred fillets in pan and sprinkle with cayanne to taste.

warm the corn torilla and place cabbage mixture inside. top with some of the talapia. serve with lime slices.

YUM!

dude... brush those biscuits with EVOO and sprinkle some garlic powder on them!!

akonius wrote:

interesting thread...I'll add a simple yet TASTY one that I made up. I call it:

"Pillow Top Penne"

Box of penne pasta (Barilla)
Extra Virgin Olive oil (EVOO)
Ready made meatballs (HEB)
1/2 Large sweet onion
1 bottle of Mushroom tomato sauce (Barilla)
Mediterranean Basil
Salt/Pepper
(1) tube of Pillsbury Grands biscuits (dough)
9x13 glass pyrex
(1) bag of shredded Mozzarella
(3-4) large appetites

Thaw the meatballs and chop them up to coarse chunks. I used ready made meatballs from HEB so things are easier...just popped them into micro to defrost for a few minutes. simple...quick. Set aside.

(Next 2 steps...start the pasta 1st then do the saute - goal is to roughly get them both done about the same time)

Boil water, add salt to taste, and 1 tablespoon of extra virgin olive oil. When boiling, throw in a box of penne pasta - boil until pasta is cooked to your liking. Drain pasta then dump it into the 9x13 pyrex. Sprinkle Mediterranean Basil over top the penne.

Preheat your oven to 350 degrees.

Grab a saute pan and glaze it with some EVOO, throw in 1/2 large white sweet onion, finely chopped. Saute onions for a few minutes until they start to get soft. Then throw in the chopped up meatballs - continue saute together & mixing for a few minutes - add a sprinkle of pepper. Then dump in the tomato mushroom sauce. Let this simmer for about 15 minutes covered. After complete - pour the meatball/mushroom/onion sauce over the penne.

Cover the sauce with a nice coating of shredded mozzarella and more basil. Then pop open your Pillsbury Grand Biscuits and place them over top of the dish...I tube gives you 8 biscuits so you should be able to cover the full length of the 9x13 pyrex. cover again with a light sprinkle of mozzarella and a bit more basil.

Place dish into the oven, uncovered, for about 15 minutes...just until the biscuits brown nicely. Remove from oven and let sit for 10 minutes then serve that mother! serves 4 hungry bears or 8 birdies...

Before dropping into oven:


After taking out and attacking...took the pic too late! this is good stuff!

My great-grandmothers recipe for "Corn Spoon Bread" (basically corn bread that comes out super moist...not dry and nasty)

1 pkg yellow corn bread mix 6.5oz
1 can cream corn 17oz
1 can whole corn 8oz drained (I usually add the whole can)
1pkz sour cream 8oz
1 stick butter melted
2 eggs
mix, 350 degree 50mins
if adding cheese on top (+5min)

Chris Addition:
I also like to brown up 1lb of sausage and mix it into the batter before making....man its GREAT!!!!!

My arteries are already caking over just talking about it

we need to have a JK pot-luck dinner/wrench day...yummy!

i will prob make this this week! but i will add taco meat and finely chopped jalapeno in the mix!

Maverick1701 wrote:

My g-mas recipe for "Corn Spoon Bread" (basically corn bread that comes out super moist...not dry and caky)

1 pkg yellow corn bread mix 6.5oz
1 can cream corn 17oz
1 can whole corn 8oz drained
1pkz sour cream 8oz
1 stick butter melted
2 eggs
mix, 350 degree 50mins
if sprinkle w/cheese (+5min)

Chris Addition:
I also like to brown up 1lb of sausage and mix it into the batter before making....man its GREAT!!!!!

My arteries are already caking over just talking about it

Let me tell you what me and Maverick used to do every monday night...

Tacos:

5 pound tube of 73-27 chuck,

five packets of spicy taco seasoning,

No water, just use the grease in the meat to soften the meat.

Cook it in a big pot and eat it for the rest of the week.

One evening while watching babylon 5 episodes we ate all 5 pounds just to see if we could. And to all those hatas out there, we did NOT drain the grease.

awesome recipes. I am going to try each one.

ok here is one

and here's the story behind it........wel were running low on groceries and had not made it to the store yet so g gathered up everything we had left in the house and made what he calls

Spiral Lasagna

3/4 of a box of Sprial noodles (any brand will do)
1 Jar Barilla 4 cheese sauce
1 lb ground beef
16 oz mozzarella cheese
9x9 glass pan


Boil the noodled
Brown the Ground beef
drain the Ground beef and add Barilla sauce

when the noodles and sauce is ready
Layer your ingred.
Noodles
Cheese
sauce
Cheese

Bake in oven at 350 deg for 15 min max or untill top is fully melted and starting to brown

and there you have it!

Sometimes we add other cheeses to the mix!

We're gonna give Hutch's soup a shot tonight... sounds great!

See this is the kind of thread that makes this more than just a jeep site. I love this place.

on the betty crocker site you can list what ingredients you have and it will search for dishes that require those items....its a GREAT idea for when you are low on groceries and havent been to the store in a while.

Maverick1701 wrote:

on the betty crocker site you can list what ingredients you have and it will search for dishes that require those items....its a GREAT idea for when you are low on groceries and havent been to the store in a while.

.... Maverick, I'm dissapointed with you. Since when did you become a high brow eater using recipes and all? Give me my ramen and I'm fine. Pansy.

Ben wrote:

Maverick1701 wrote:

on the betty crocker site you can list what ingredients you have and it will search for dishes that require those items....its a GREAT idea for when you are low on groceries and havent been to the store in a while.

.... Maverick, I'm dissapointed with you. Since when did you become a high brow eater using recipes and all? Give me my ramen and I'm fine. Pansy.

ok...congrats on that

What next? Are you going to start calling people out for not dating 17yr old girls?

Maverick1701 wrote:

Ben wrote:

Maverick1701 wrote:

on the betty crocker site you can list what ingredients you have and it will search for dishes that require those items....its a GREAT idea for when you are low on groceries and havent been to the store in a while.

.... Maverick, I'm dissapointed with you. Since when did you become a high brow eater using recipes and all? Give me my ramen and I'm fine. Pansy.

ok...congrats on that

What next? Are you going to start calling people out for not dating 17yr old girls?

O now you're a high brow dater too? What 18 isn't good enough for you anymore and you have to go after MILFS? Give me my 18 year olds and I'm fine. Pansy.

Ben wrote:

Maverick1701 wrote:

Ben wrote:

Maverick1701 wrote:

on the betty crocker site you can list what ingredients you have and it will search for dishes that require those items....its a GREAT idea for when you are low on groceries and havent been to the store in a while.

.... Maverick, I'm dissapointed with you. Since when did you become a high brow eater using recipes and all? Give me my ramen and I'm fine. Pansy.

ok...congrats on that

What next? Are you going to start calling people out for not dating 17yr old girls?

O now you're a high brow dater too? What 18 isn't good enough for you anymore and you have to go after MILFS? Give me my 18 year olds and I'm fine. Pansy.

high brow dating = dating people your own age? since when?

*forwards this thread to Chris Hansen at MSNBC:To Catch a Predator*

Maverick1701 wrote:

Ben wrote:

Maverick1701 wrote:

Ben wrote:

Maverick1701 wrote:

on the betty crocker site you can list what ingredients you have and it will search for dishes that require those items....its a GREAT idea for when you are low on groceries and havent been to the store in a while.

.... Maverick, I'm dissapointed with you. Since when did you become a high brow eater using recipes and all? Give me my ramen and I'm fine. Pansy.

ok...congrats on that

What next? Are you going to start calling people out for not dating 17yr old girls?

O now you're a high brow dater too? What 18 isn't good enough for you anymore and you have to go after MILFS? Give me my 18 year olds and I'm fine. Pansy.

high brow dating = dating people your own age? since when?

*forwards this thread to Chris Hansen at MSNBC:To Catch a Predator*

O so now you're a high brow Television watcher too? King of the HIll not good enough for you anymore and you have to watch "serious shows?" Give me my jackass and I'm fine. Pansy.

Ben wrote:

Maverick1701 wrote:

Ben wrote:

Maverick1701 wrote:

Ben wrote:

Maverick1701 wrote:

on the betty crocker site you can list what ingredients you have and it will search for dishes that require those items....its a GREAT idea for when you are low on groceries and havent been to the store in a while.

.... Maverick, I'm dissapointed with you. Since when did you become a high brow eater using recipes and all? Give me my ramen and I'm fine. Pansy.

ok...congrats on that

What next? Are you going to start calling people out for not dating 17yr old girls?

O now you're a high brow dater too? What 18 isn't good enough for you anymore and you have to go after MILFS? Give me my 18 year olds and I'm fine. Pansy.

high brow dating = dating people your own age? since when?

*forwards this thread to Chris Hansen at MSNBC:To Catch a Predator*

Give me my jackass and I'm fine. Pansy.

once again maverick delivers!!!!!

Maverick1701 wrote:

Ben wrote:

Maverick1701 wrote:

Ben wrote:

Maverick1701 wrote:

Ben wrote:

Maverick1701 wrote:

on the betty crocker site you can list what ingredients you have and it will search for dishes that require those items....its a GREAT idea for when you are low on groceries and havent been to the store in a while.

.... Maverick, I'm dissapointed with you. Since when did you become a high brow eater using recipes and all? Give me my ramen and I'm fine. Pansy.

ok...congrats on that

What next? Are you going to start calling people out for not dating 17yr old girls?

O now you're a high brow dater too? What 18 isn't good enough for you anymore and you have to go after MILFS? Give me my 18 year olds and I'm fine. Pansy.

high brow dating = dating people your own age? since when?

*forwards this thread to Chris Hansen at MSNBC:To Catch a Predator*

Give me my jackass and I'm fine. Pansy.

once again maverick delivers!!!!!

No need to bring your mom into this. Plus that is obviously fake. I CLAIM THIS ARGUMENT FOR GONDOR!!!! I WIN.