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Your Favorite Recipes

Discussion in 'OFF TOPIC' started by PhxRam, Apr 6, 2014.

  1. RamFan503 Grill and Brew Master

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    Isn't the Emeril's less weight in a package? Oh well - can't control everything. Just know what I need to charge. Anyway, no problem. If you order, make sure I know who you are when you place it. I won't say why. And congrats on the new bride.
     
    #121
  2. RhodyRams Well-Known Member

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    have some beef short ribs going on the grill today. Made a rub that had:
    1/4 cup smoked paprika
    1 tbsp chilli powder
    1/2 tbsp ground cumin
    1 tbsp brown sugar
    1 tspn sea salt
    1 tsp black pepper
    1 1/2 tsp garlic powder
    1 1/2 tsp cayenne pepper

    coated ribs with dry rub and refridge overnight. Going to slather some of Pig Feathers smoky sweet sauce on them while grilling

    will post pics before eating
     
    #122
  3. RamzFanz Well-Known Member Pit Boss

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    Did this over the weekend camping. Five kids ages 9 - 13, four adults, and one skunk were all thumbs up. It's a variation on one I posted earlier but was so easy for a camping meal.

    [​IMG]

    Prep at home the night before. This keeps well in a cooler on ice and goes straight to the grill.

    1 deep aluminum roasting pan. Tongs for corn and a big spoon for serving.

    3 chicken breasts, red potatoes cleaned skins on (enough to layer bottom), fresh green beans cleaned and ends cut or snapped off (enough for a 1.5" layer), whole fresh baby portabella mushrooms cleaned (enough for a layer), 3 cloves garlic minced, worcestershire, 2 cups white wine, stick of butter, ears of corn, 1 1/2 pack powdered zesty italian seasoning.

    Cut chicken into bite size pieces and marinade in worcestershire separate from all other ingredients.

    Cut potatoes in 1 inch pieces. Layer bottom of pan with potatoes. Green beans next. Mushrooms next.

    Melt butter in wine. Stir in seasoning and garlic. Pour half over layers. Place corn on top. Pour remaining half over corn. Cover with foil. Refrigerate overnight and load pan and chicken in cooler on ice if camping.

    Cook over hot grill for 30 minutes. Open, remove corn, add chicken as the top layer, replace corn and re-cover. Cook 20-30 more minutes until chicken is done and veggies are cooked.

    The "base" of veggies, butter, wine, garlic, and seasoning would probably work well with most any meat. I could imagine a seafood or sausage variation.

    [​IMG]
     
    #123
    Last edited: May 26, 2014
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  4. RhodyRams Well-Known Member

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    almost the same way I do a Clam Bake @RamzFanz
     
    #124
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  5. RhodyRams Well-Known Member

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    telling you guys right now...the Smokey Sweet BBQ sauce from @RamFan503 is bangin !!!
     
    #125
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  6. RamzFanz Well-Known Member Pit Boss

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    With seafood, I go a more spicey. Love m some spicy seafood Nawlins style.
     
    #126
  7. RhodyRams Well-Known Member

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    usually use Old Bay seasoning instead of Italian, and throw in some chorizo and peppercinis.....definetley adds a kick
     
    #127
  8. RhodyRams Well-Known Member

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  9. CGI_Ram Hamburger Connoisseur

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    That sounds amazing!
     
    #129
  10. RamFan503 Grill and Brew Master

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    Going to do rack of lamb with a Cabernet sauce tonight. I'll try to remember to take some pictures. I grow a few herbs out front of the restaurant and will be using a little organic rosemary and sage along with our Steak Seasoning to sear it then roast it in the oven and use the drippings and roasted herbs in the sauce. Haven't made lamb in too long but it should be pretty damn tasty.
     
    #130
  11. Tron Fights for the User

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    Not sure who here is a meatloaf fan, but in all honestly, I made the greatest damn meatloaf I, my dad, and my step-mom has ever had the other night(wife doeasnt count since it was her first time having homemade meatloaf). That crap was insanely good. Gordon Ramsey would have wanted seconds. Will post the recipe soon. All my damn recipe posts take so damn long I like avoiding doing it as long as possible. If there is any Meatloaf fans, of good ass mouth watering meatloaf, I will post sooner.


    -Rhody, how were those short ribs? They look damn good, makes me want to make that recipe.
     
    #131
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  12. PhxRam The Estimated Prophet

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    Dude.. I LOVE meatloaf but mine always seems to taste like, well meat in a loaf. My grandmother used to make one I loved as a kid and I was never able to get the recipe.

    Please share soon.
     
    #132
  13. Tron Fights for the User

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    Sweetness!! Another meatloaf fan!! Will post it soon than. Hope it will do the trick for you. Will try and post it tomorrow.

    I would have taken pictures but after spending the time preparing and constantly checking it and making homemade mashed potatoes i was so damn hungry i forgot.
     
    #133
  14. PhxRam The Estimated Prophet

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    Looking forward to it.
     
    #134
  15. RamFan503 Grill and Brew Master

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    OK - I really don't know why I don't do this more often. This was really good. The lamb came out a perfect doneness. Slight seasoning crust on the outside and the Cabernet sauce was a great compliment. Fabulous - if I do say so myself.

    So it was pretty simple. I took a huge cast iron skillet and placed EV olive oil, fresh rosemary, sage sprigs, and chopped garlic in it. I had already seasoned my rack of lamb with our Steak Seasoning and let it rest for about a half hour. I heated the pan and placed the racks meat side down in the hot oil and seared for 3 or 4 minutes until crispy and brown on the outside. I then flipped them and seared for a couple more minutes. I had a pre-heated oven waiting (450 degrees) and I went straight into it for about 15 minutes. I pulled the pan and set the racks aside to rest (very important) while I prepared the sauce. All I did was add about 12 oz of decent Cabernet to the pan and scrape down all the solids (garlic, cooked herbs, meat solids, and seasoning) Then I added a pinch of brown sugar and a touch more Steak Seasoning. After about a 20 minute rest, I cut the rack into chops and spooned a little sauce over the chops. There is also a little grilled yellow onion and fresh steamed asparagus on the plate along with a few fresh sprigs of rosemary, sage, and sage blossoms.
    IMAG0412.jpg
     

    Attached Files:

    #135
  16. PhxRam The Estimated Prophet

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    Looks great dude.
     
    #136
  17. Cardncub Member

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    +1
     
    #137
  18. RhodyRams Well-Known Member

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  19. RhodyRams Well-Known Member

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  20. Tron Fights for the User

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    Trons Ultimate Meatgasmloaf

    First, back story to this recipe. I was looking for a really good meatloaf recipe to make for dinner one night, I wasn't making it that night, or that week so had time to fine what looked right. I did a search and looked at about 20 different meatloaf recipes, most of them with a 5 star rating. After looking at them all I just decided to kinda combine certain aspects of a bunch of them to try and make something awesome, and I did.

    Ingredients-

    - 1lbs organic lean/extra lean ground beef
    - 1lbs lean ground veal
    - 2/3lbs of ground pork(I used 3 links of Italian sausage, just cut the casing and pull out the meat. Sweet italian would be good to)

    - 1 very large sweet onion(2 mediums if cant find a really big one) chopped up.
    - 3 tablespoons of minced garlic(about 1 clove)
    - 1 can diced tomatoes(will only use 3/4 of it)
    - 1 cup ketchup(I used Heinz Balsamic Ketchup)
    - 1 1/2 - 2 cups of French's french fried onions(put in a bowl and smash however you like till smashed like bread crumbs till you have 1 1/2 - 2 cups of ground french fried onions. This is used instead of traditional bread crumbs.)
    - 2 teaspoons Dijon mustard
    - 1/2 cup heavy cream
    - 2 tablespoons of Worcestershire sauce
    - 1/2 stick of butter, 1/4 stick of butter for later use as well
    - teaspoon of apple cider vinegar
    - Brown sugar
    - 3 tablespoons of Parsley
    - 1 teaspoon of thyme
    - 1 1/4 teaspoon of salt
    - 1 1/4 teaspoon of pepper(can add more, I only used a little cause step-mom isnt a pepper fan)
    - 1 cup of Brown sugar

    Step 1- the beginning
    1. In a large pan, heat the butter on medium heat till melted
    2. Add 3/5 of the chopped onions and cook till near caramelized.
    3. Add in 2 tablespoons of Garlic, 2 tablespoons of Parsley, and the 1 teaspoon of thyme. Mix together and once onions are done take off the burner and set aside to cool.

    *Start preheating oven to 375.

    Step 2- Mixing it all together
    1. If you haven't crushed the French's fried onions yet, crush them now
    1. In a large bowl put the eggs in and beat them till they are..well...beaten
    2. Add in the crushed French's fried onions, the 1/2 cup of cream, 1 tablespoon of Worcestershire sauce, 1 teaspoon of salt, 1 teaspoon of pepper, 1/4 cup of the ketchup, and the Dijon mustard.
    3. Mix all together.
    4. Add in the caramelized onions and mix(do not put pan in sink, set aside for future use)
    5. Add in the beef, veal and pork and mix well till a nice big blob of meat.
    6. Get out a meatloaf pan and stuff the mixture into it as best you can. try and smash it down good so its all one big piece.
    7. Get out a baking pan.
    *her is where it gets even more exciting!!! Arts and crafts time!!
    8. Get out some tinfoil. Now you are to shape it some. You are going to shape it into kind of a shoe box cover shape. You are going to want it to be big enough for the loaf to fit in, but not just barely, you want some room in there. So a little smaller size than the baking pan itself. Make sure the four walls are nice and firm and wont bend easy. Place on baking pan and spray some cooking spray on it.
    9. Turn the meatloaf pan upside down in the tin foil(Meatloaf pan is just for shaping, not baking). Will have to shake it some to get the meatloaf to slide out.
    10. Once meatloaf is out, center it and stick it all in the oven. Will cook for 1 1/3 hours total.
    *You will be taking it out a few times while baking so have some place you are ready to put it.

    Step 3- the sauce
    1. In the frying pan, add 1/2 cup of ketchup, the remaining onions, garlic, Worcestershire sauce, parsley, salt, pepper, 3/4 cup of brown sugar and the 3/4 can of diced tomatoes(also add some of the juice inside, about 1/4 - 1/2) and cook at around medium heat, stirring every minute or so.(Add more ketchup if not thick enough and more brown sugar if doesn't taste like enough).
    2. After about 5 minutes of that, reduce heat to a nice simmer and mix every few minutes to make sure none of it is burning to the bottom. Cook for an additional 10-15 minutes.

    Step 4- applying sauce
    *It's been about 20 minutes since the Meatloaf has gone in the oven at this point.
    1. Remove the meatloaf from the oven.
    2. Spoon sauce over meatloaf and on the sides till you covered it completely.(don't use all the sauce, just however much is needed to give the meatloaf a nice coating).
    3. Put meatloaf back in oven.
    4. Turn heat with sauce in it to very low to just keep it warm.

    Step 5- removing sauce and liquid
    1. After about 30 more minutes(50 total) , remove the meatloaf again.
    2. By now a good amount of grease and juices from the meat have seeped out and have filled the tin foil tray. Also some of the sauce has probably slid off as well. Spoon as much of the liquid from the tray into the pan that still has the remaining sauce in it.
    3. Put meatloaf back into oven.

    Step 6- more sauce stuff
    1. Mix the grease and juices and sauce that you spooned out of the tin foil tray with the rest of the remaining sauce.
    2. Add in remaining brown sugar(1/4 cup) and the remaining ketchup(1/4 cup)
    3. Turn heat to medium and cook for 15 minutes, stirring when needed

    Step 7- the last adding of sauce
    1. After about 15 minutes take the meatloaf out yet again
    2. Add another coating of sauce to the loaf
    *this will not use up all the sauce, you want a small bowl sized amount leftover, if you don't have hardly any left, just add some more from the step 3, not including onions and tomatoes.
    3. If more liquid and sauce has pooled into the tray, spoon out into pan again and mix.
    4. Put meatloaf back into oven for the remaining 15 minutes. If sauce hasn't gotten a nice browning to it after 15 minutes, leave in for an additional 5-10 minutes.

    Step 8- the last of doing anything with the sauce
    1. Meatloaf will be done very soon, make sure the remaining sauce mix is hot and transfer to a small bowl.
    2. There will probably be a layer of oil/grease that will pool on top, just use a spoon to remove as much of it as you can.
    3. Place it on the table

    Step 9- The end!!!!!
    1. Remove meatloaf from oven
    2. Transfer meatloaf from baking pan to a serving plate
    3. Put it on the table
    4. Cut a slice and put it on your plate
    5. Spoon a bit of the sauce from the bowl over it
    6. Eat and enjoy


    Well thats it, I am hoping I didn't forget anything, and hope you enjoy it if you try it out. It was really good, surprisingly actually since it was the 2nd time I had ever made meatloaf from scratch.

    I made homemade cream cheese garlic mashed potatoes with chives and some corn. Next time will probably make with some mac n' cheese. Make whatever sides you prefer.

    Tell me how it came out if you make it please, or if you do anything different that might make it better.

    ENJOY!!!
     
    #140
    Last edited: May 28, 2014
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