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It's been awhile since I've made a recipe thread, so here's a new one with a ridiculously long thread! And since it's still winter, here's a nice chili recipe.

1 1/2 pounds of lean sirloin chunks

2 teaspoons of cumin

2 teaspoons of paprika

2 teaspoons of cayenne

1 cup minced onion

1 cup chopped green pepper

2 teaspoons minced garlic

2 teaspoons of freshly ground black pepper

1 1/2 teaspoons of salt

1/2 teaspoons crushed dried basil

2 tablespoons California HOT chili powder

2 tablespoons Gebhardt chili powder

2 tablespoons Hot New Mexico chili powder

1 16 ounce can tomatoes, cut

1 16 ounce can dark red kidney beans, partially drained

1 16 ounce can black beans, partially drained

1 16 ounce can pinto beans, partially drained

2 teaspoons brown sugar

Tabasco sauce for flavor

Take the sirloin and cut up in nice bite sized cubes. The trick is to cook the meat in small batches so that way, the meat will be cooked evenly.

Cut up your onion and green pepper. For the garlic, it's just a preference on how much to add. I love garlic so, I use minced roasted garlic. If anyone wants to know how to prepare roasted garlic, you can always ask.

As for the chili powder? Fuck the prepared stuff, seriously. Some stores carry chili peppers already roasted, so you don't have to do the hard work. It's always easy to prepare the chili powder ahead of time.

For the preparation for the chili powders? Take a cast iron skillet and place the peppers until it begins to fill the room with the nice aroma. Grind the roasted peppers into a coarse or smooth powder. Coarse powder is pretty good, I tell you what. Propane and propane accessories.

Mix the remaining ingredients and meat into a cast iron pot. You have two options: Pressure cooker or into the oven. Heating the bad boy in the oven at 400 degrees Fahrenheit is a way to go if you don't have a pressure cooker.

Pour it into a bowl and toss some shredded sharp cheddar and a dash of hot sauce and enjoy!

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  • 3 weeks later...

is this restricted to our own concoctions or are we allowed to post recipes from other sources?

here's one of my favs i love making every few months.

Lemon Layer Cake

The filling can be made a day ahead and refrigerated, but it will become

quite stiff; fold it with a rubber spatula to loosen it before spreading

onto the cake. For neater slices, dip a knife into hot water before

cutting the cake. Leftovers can be stored covered in the refrigerator,

with the cut side of the cake covered tightly with plastic wrap, for up to

3 days.

Serves 10 to 12

Lemon Curd Filling

1 cup fresh lemon juice from about 6 lemons

1 teaspoon gelatin (powdered)

1 1/2 cups granulated sugar (10 1/2 ounces)

1/8 teaspoon table salt

4 large eggs

6 large egg yolks (reserve egg whites for cake)

8 tablespoons unsalted butter (1 stick), cut into 1/2-inch cubes and

frozen

Cake

2 1/4 cups cake flour (9 ounces), plus extra for pans

1 cup whole milk , room temperature

6 large egg whites , room temperature

2 teaspoons vanilla extract

1 3/4 cups granulated sugar (12 1/4 ounces)

4 teaspoons baking powder

1 teaspoon table salt

12 tablespoons unsalted butter (1 1/2 sticks), cut into 12 pieces,

softened

but still cool

Fluffy White Icing

2 large egg whites

1 cup granulated sugar (7 ounces)

1/4 cup water

1 tablespoon fresh lemon juice (from 1 lemon)

1 tablespoon corn syrup

FOR THE FILLING: Measure 1 tablespoon lemon juice into small bowl;

sprinkle gelatin over top. Heat remaining lemon juice, sugar, and salt in

medium nonreactive saucepan over medium-high heat, stirring occasionally,

until sugar dissolves and mixture is hot but not boiling. Whisk eggs and

yolks in large nonreactive bowl. Whisking constantly, slowly pour hot

lemon-sugar mixture into eggs, then return mixture to saucepan. Cook over

medium-low heat, stirring constantly with heatproof spatula, until mixture

registers 170 degrees on instant-read thermometer and is thick enough to

leave trail when spatula is scraped along pan bottom, 4 to 6 minutes.

Immediately remove pan from heat and stir in gelatin mixture until

dissolved. Stir in frozen butter until incorporated. Pour filling through

fine-mesh strainer into nonreactive bowl (you should have 3 cups). Cover

surface directly with plastic wrap; refrigerate until firm enough to

spread, at least 4 hours.

FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350

degrees. Grease and flour two 9-inch-wide by 2-inch-high round cake pans

and line with parchment paper. In 2-cup liquid measure or medium bowl,

whisk together milk, egg whites, and vanilla.

In bowl of standing mixer fitted with paddle attachment, mix flour, sugar,

baking powder, and salt at low speed. With mixer running at low speed, add

butter one piece at a time; continue beating until mixture resembles moist

crumbs with no visible butter chunks. Add all but 1/2 cup milk mixture to

crumbs and beat at medium speed until mixture is pale and fluffy, about 1

1/2 minutes. With mixer running at low speed, add remaining 1/2 cup milk

mixture; increase speed to medium and beat 30 seconds more. Stop mixer and

scrape sides of bowl. Return mixer to medium speed and beat 20 seconds

longer. Divide batter evenly between cake pans; using rubber spatula,

spread batter to pan walls and smooth tops.

Bake until toothpick inserted in center of cakes comes out clean, 23 to 25

minutes. Loosen cakes from sides of pans with small knife, cool in pan 10

minutes, then invert onto greased wire rack; peel off parchment. Invert

cakes again; cool completely on rack, about 1 1/2 hours.

TO ASSEMBLE: Following illustrations below, use serrated knife to cut each

cake into 2 even layers. Place bottom layer of 1 cake on cardboard round

or cake plate. Using icing spatula, spread 1 cup lemon filling evenly on

cake, leaving 1/2-inch border around edge; using cardboard round, gently

replace top layer. Spread 1 cup filling on top. Using cardboard round,

gently slide bottom half of second cake into place. Spread remaining cup

filling on top. Using cardboard round, place top layer of second cake.

Smooth out any filling that has leaked from sides of cake; cover with

plastic wrap and refrigerate while making icing.

FOR THE ICING: Combine all ingredients in bowl of standing mixer or large

heatproof bowl and set over medium saucepan filled with 1 inch of barely

simmering water (do not let bowl touch water). Cook, stirring constantly,

until mixture registers 160 degrees on instant-read thermometer, 5 to 10

minutes. Remove bowl from heat and transfer mixture to standing mixer

fitted with whisk attachment. Beat on medium speed until soft peaks form,

about 5 minutes. Increase speed to medium-high and continue to beat until

mixture has cooled to room temperature and stiff peaks form, 5 minutes

longer. Using icing spatula, spread frosting on cake. Serve. (Cake can be

refrigerated for up to 1 day before serving.)

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if you happen to have some leftover mango you don't know what to do with try this* i don't use recipes 99% of the time. i throw things around randomly and hope it turns out. usually does*

take hand blender/blender, put mango chunks and juice into a pitcher/receptacle and puree the shit out of it, add saffron, curry powder and a touch of five spice and simmer for like 20-30 minutes to let the spices go through all of it. put on chicken, bake in oven and eat it all up!

leftover white sauce? something for that too

put in pot, cook and add moar milk till its quite thin, throw in chopped root veggies*work best for this i find* and a meat of your choice*left over ham in this case* and heat it up. Delicious creamy soup

and once for pork i made a marinade that was soy sauce, coffee, curry powder, Worcestershire sauce and brown sugar. gave it the tenderness of something cooked in a slow cooker all day

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Who doesn't like a good deep fried fish fillet? Other than the people who are allergic to fish or just hate fish all together that is. Even if you're not Catholic, you know that the Lenten season comes when the fast food places advertise specials for their fish sandwiches. I came to a conclusion that the McDonalds McFish McFillet beats out the Wendy's Burnt As Hell Fillet and Burger Kings Soaking in Greasy Oil King Fish fillet, but we can get a lot better than the 2 for 3 McDonalds crap. So, with that said, here's what we need.

2 pounds of fish, thawed (You can either use cod, catfish, white snapper, and so forth.)

Cup and a half of flour

Seasonings of your choice

Salt

Pepper

Cup of milk

3 eggs, beaten

Bread crumbs

First step, we take four shallow pans. Fill the first with milk, second with flour and seasoning, third with the beaten eggs, and the last with bread crumbs. Why in this order? It's a lot easier if you breaded the fish fillets in a straight forward way to avoid unnecessary messes. Now, you can make the bread crumbs by simply toasting a lot of bread and crumbling it or you can buy it in a can or bag. Don't have the time? Go with the easier option.

No one wants a bland fish fillet, so you can season the bread crumbs or flour with some of your favourite seasonings. I went with the Cajun spices for that nice kick, but it's all up to personal choice.

By this time, you can either leave the fillets as is or you can cut it in nice 2-3 inch squares. (Depending on the size.) Or just enough to fit on a sandwich bun. Soak the fish into the first pan and then move it into the flour and dust it up enough. Take the floured fillet and take it to the third pan and do the same with the beaten egg and last on to the bread crumbs. Repeat steps with the rest of the fillets.

Now it's off to the deep fryer! You can use vegetable oil or canola oil. Only difference is the canola oil is a little healthier than vegetable oil. Heat the deep fryer up to 350 degrees and cook two fillets at a time. (Depending on the size.) Why? If you overcrowd the deep fryer, it will take longer to cook and you will end up with soggy fish fillets and no one wants that. That is unless you're a big fan of Burger King and if so, do it by all means necessary.

Serve with some cole slaw, french fries, and tartar sauce. Enjoy!

Bonus recipe!

Tartar sauce!

Now it's hard to find good and tangy tartar sauce, so you're better off with making it yourself.

Here's what you will need.

2 cups of mayonnaise (I use Duke's Mayonnaise due to the fact it doesn't contain any high fructose corn syrup.)

2 large spoonfuls of pickle relish

1 spoonful of Dijon mustard (I used Grey Poupon. For the taste and tang.)

1/2 spoonfuls of capers

Salt

Pepper

Just take a bowl and mix ingredients. Not only it's devoid of any corn syrup, it's a lot tangier than the store bought stuff

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  • 4 weeks later...
  • 2 weeks later...

to me chilli is a food group all on its own, so yes please.

Exactly! Well, if I can find something to safely seal packages of chili and then freeze it. I will hook you up a pack next time I cook another batch. If I have money for shipping and etc. :closedeyes:

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  • 4 weeks later...

grated cheddar in a potato salad. Yay or nay?

Ah, it depends on the actual recipe. Sometimes it ends up tasting like a fully loaded potato salad. In my case, my recipe called for bacon, chives, salt, pepper, and diced onions. Using sour cream instead of mayonnaise isn't a bad idea at all. (Using sour cream for a pasta salad also works just as fine.)

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well this is how i made mine.

dried dill(sorry)

little seasoning salt

garlic powder

miracle whip

potatoes

celery

red peppers

it tasted alright, but i dont know how to make a potato salad and thats all i could find in my fridge

Ah, what kind of potatoes did you use?

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