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IronGAF Cookoff (hosted by OnkelC)
- Thread starter OnkelC
- Start date
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mambadragon
Banned
I can't even look at this thread anymore.
How is OnkelC not 400 lbs.?
How is OnkelC not 400 lbs.?
Had a nice beef tenderloin steak tonight, no pics, but it was fairly simple anyway, just beef, salt and pepper, seared in olive oil then pan broiled until medium rare. No fancy sauces for me thank you. My kind of food, simple, yet OMGWTFBBQ delicious.
lol
Had a brownie with dutch chocolate ice cream on top for desert. Now THAT I should have taken a picture of. It was a masterpiece of chocolatey goodness.
lol
Had a brownie with dutch chocolate ice cream on top for desert. Now THAT I should have taken a picture of. It was a masterpiece of chocolatey goodness.
The Take Out Bandit
Member
This is a recipe mod. The original recipe called for green peppers and celery. What kind of pussy shit is that?!
1 1/2lb. Ground Beef
11oz. can Chipotles in adobo
15 1/2oz. Red Kidney Beans, drained
26oz. diced tomatoes, partially drained.
11.5oz. can V8
12oz. Tomato paste
2 full garlic cloves (the whole damned garlic, not sure what the proper term is), diced
1 cup diced onion
4tbsp. chili powder
1/2 tsp group cumin
1 tsp salt
Brown ground beef and garlic in pan. Drain. Add chili powder and cumin slowly mixing to cover all meat.
Dice the chipotles in adobo to release the seeds and cut the peppers down to manageable size.
In crock pot mix everything else, including your diced chipotles. Add in meat, mix well. Let cook on high for 5 hours.
Shredded cheese is optional when serving.
It's pleasantly spicy / smokey tasting!
1 1/2lb. Ground Beef
11oz. can Chipotles in adobo
15 1/2oz. Red Kidney Beans, drained
26oz. diced tomatoes, partially drained.
11.5oz. can V8
12oz. Tomato paste
2 full garlic cloves (the whole damned garlic, not sure what the proper term is), diced
1 cup diced onion
4tbsp. chili powder
1/2 tsp group cumin
1 tsp salt
Brown ground beef and garlic in pan. Drain. Add chili powder and cumin slowly mixing to cover all meat.
Dice the chipotles in adobo to release the seeds and cut the peppers down to manageable size.
In crock pot mix everything else, including your diced chipotles. Add in meat, mix well. Let cook on high for 5 hours.
Shredded cheese is optional when serving.
It's pleasantly spicy / smokey tasting!
TTo3, looking good! thanks for sharing.
iamblades, sounds nice, pics would be appreciated!
I made some Welsh Rarebits tonight, recipe upon request:
Enjoy and keep'em coming!
iamblades, sounds nice, pics would be appreciated!
I made some Welsh Rarebits tonight, recipe upon request:
Enjoy and keep'em coming!
Had some people over to watch Lost, so I whipped up 3 flavours of hamburger. No pictures, because my camera's broken. No exact measurements because I don't generally use recipes. All burgers were made with regular hamburger, NOT LEAN.
Type 1 (basic):
These turned out alright, but were way overshadowed by the other two types. I was out of fresh herbs, so I had to use dried. Hopefully we can get out to the greenhouse this week.
- Salt
- Pepper
- Egg
- Bread crumbs
- Dried oregano
- Dried basil
- Finely diced red onion
Type 2 (sweet/heat):
These were very well received. I only got to have a bite of one, and the subtle sweetness and heat was very nice. I'll definitely make this again, but I may make the chili sauce from scratch next time.
- Salt
- Pepper
- Finely diced hot pepper (don't recall exactly what it was)
- Chopped green onions
- Chili dipping sauce that I had in my fridge
Type 3 (savoury):
This was the hands-down winner. I've made this before, and I keep coming back to it. Everyone loved this one, but it isn't really something that you can make for anybody due to it's blue cheese content. I put the cheese in a pocket in the centre of the patty, but I think that in the future I'd rather mix a little in with the meat and make the centre pocket a bit smaller, because it tends to leak out of the patty during grilling.
- Salt
- Pepper
- Minced garlic
- Horseradish
- Dijon mustard
- Harder Danish blue cheese - nothing fancy, just whatever's in the dairy aisle at the supermarket. PLEASE don't waste good dessert-grade cheese (Roquefort Societe, etc.) on a hamburger, because you really won't notice much of a difference once it's grilled.
Type 1 (basic):
These turned out alright, but were way overshadowed by the other two types. I was out of fresh herbs, so I had to use dried. Hopefully we can get out to the greenhouse this week.
- Salt
- Pepper
- Egg
- Bread crumbs
- Dried oregano
- Dried basil
- Finely diced red onion
Type 2 (sweet/heat):
These were very well received. I only got to have a bite of one, and the subtle sweetness and heat was very nice. I'll definitely make this again, but I may make the chili sauce from scratch next time.
- Salt
- Pepper
- Finely diced hot pepper (don't recall exactly what it was)
- Chopped green onions
- Chili dipping sauce that I had in my fridge
Type 3 (savoury):
This was the hands-down winner. I've made this before, and I keep coming back to it. Everyone loved this one, but it isn't really something that you can make for anybody due to it's blue cheese content. I put the cheese in a pocket in the centre of the patty, but I think that in the future I'd rather mix a little in with the meat and make the centre pocket a bit smaller, because it tends to leak out of the patty during grilling.
- Salt
- Pepper
- Minced garlic
- Horseradish
- Dijon mustard
- Harder Danish blue cheese - nothing fancy, just whatever's in the dairy aisle at the supermarket. PLEASE don't waste good dessert-grade cheese (Roquefort Societe, etc.) on a hamburger, because you really won't notice much of a difference once it's grilled.
The Take Out Bandit
Member
Yowza!
On the second day, that chili has really augmented it's own powers!
My second bowl tastes hotter than the one I had yesterday. Fu fu fu!
OnkelC, what's the Rarebit recipe? All I know of rarebit is this kind of nasty cheese sauce available from Stouffer's that my father used to put over. . . this kind of hard toasted bread biscuts. Looked nothing like what you've prepared.
On the second day, that chili has really augmented it's own powers!
My second bowl tastes hotter than the one I had yesterday. Fu fu fu!
OnkelC, what's the Rarebit recipe? All I know of rarebit is this kind of nasty cheese sauce available from Stouffer's that my father used to put over. . . this kind of hard toasted bread biscuts. Looked nothing like what you've prepared.
The Take Out Bandit said:
Yeah, chili is best the next day...
heh, recipe is quite simple. ingredients are cheddar, beer, butter, some hot mustard or mustard powder, worchester sauce, salt and pepper:
Pre-heat the oven to inferno level:
Melt some butter in a skillet or non-stick pot and add a cup of beer:
chop the cheddar, add it to the skillet and stir until it melts:
add mustard, spices and worchester sauce, then spread the mix (while it's still hot) on toast slices:
Pop them in the oven for a few minutes:
Serve with a salad as side dish and garnish with some parsley if at hand and you are done!
Edit:
puck1337, those are nice burger recipes. I saw the blue cheese variant on several occasions recently and will try it out myself when the next BBQ is coming. Thank you for sharing and show more of your stuff, please!
johnsenclan
Member
Having different burger recipes for people to try at a party sounds like a great idea. I'm going to give the sweet/hot version a shot tomorrow.
The Take Out Bandit
Member
Roast BEEF w/ carrots and those little red potatoes.
My second attempt at roast beef and this one f*cking ROCKS! :q
My second attempt at roast beef and this one f*cking ROCKS! :q
Pussy shit!?The Take Out Bandit said:
Celery and tomatoes are very good friends.
Another classic combo is bell pepper, onions and celery.
Don't naysay those proven flavors, give them a try!
The Take Out Bandit
Member
I was talking mainly about ghetto green peppers way to white trash up a perfectly fine chili.
Celery I'm neutral on, but it can go take a flying f*ck when I'm making chili.
Celery I'm neutral on, but it can go take a flying f*ck when I'm making chili.
heavy liquid
Member
Hey, it's been awhile!
Even tho I haven't been posting as much, I've been keeping an eye on the thread for more great ideas and recipes.
Tonight I made
Stir-Fried Thai-Style Beef with Chiles and Shallots
Okay, first off, I improvised off of the recipe from cooksillustrated.com. Also, instead of beef I used bison (buffalo) meat. I had some that needed to be used, and it's much leaner heathier than beef. I also added mushrooms and broccoli, as well as a bit of tamirind paste to my dish.
Beef and Marinade
3/4 teaspoon ground coriander
1/8 teaspoon Ground white pepper
1 teaspoon light brown sugar
1 tablespoon fish sauce
2 pounds blade steak , trimmed and cut into 1/4-inch-thick strips (see illustrations below)
Stir-Fry
2 tablespoons fish sauce
2 tablespoons rice vinegar
2 tablespoons water
1 tablespoon light brown sugar
1 tablespoon Asian chili-garlic paste
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
3 tablespoons vegetable oil
3 serrano chiles or jalapeño chiles, halved, seeds and ribs removed, chiles cut crosswise 1/8 inch thick
3 medium shallots , trimmed of ends, peeled, quartered lengthwise, and layers separated
1/2 cup fresh mint leaves , large leaves torn into bite-sized pieces
1/2 cup fresh cilantro leaves
1/3 cup chopped unsalted roasted peanuts
lime wedges for serving
FOR THE BEEF AND MARINADE: Combine coriander, white pepper, brown sugar, and fish sauce in large bowl. Add beef, toss well to combine; marinate 15 minutes.
FOR THE STIR-FRY: In small bowl, stir together fish sauce, vinegar, water, brown sugar, and chili-garlic paste until sugar dissolves; set aside. In small bowl, mix garlic with 1 teaspoon oil; set aside. note: I also added a teaspoon of tamarind paste to the mixture.
Heat 2 teaspoons oil in 12-inch nonstick skillet over high heat until smoking; add one-third of beef to skillet in even layer. Cook, without stirring, until well browned, about 2 minutes, then stir and continue cooking until beef is browned around edges and no longer pink in the center, about 30 seconds. Transfer beef to medium bowl. Repeat with additional oil and remaining meat in 2 more batches.
After transferring last batch of beef to bowl, reduce heat to medium; add remaining 2 teaspoons oil to now-empty skillet and swirl to coat. Add chiles and shallots and cook, stirring frequently, until beginning to soften, 3 to 4 minutes. Push chile-shallot mixture to sides of skillet to clear center; add garlic to clearing and cook, mashing mixture with spoon, until fragrant, about 15 seconds. Stir to combine garlic with chile-shallot mixture. Add fish sauce mixture to skillet; increase heat to high and cook until slightly reduced and thickened, about 30 seconds. Return beef and any accumulated juices to skillet, toss well to combine and coat with sauce, stir in half of mint and cilantro.
Serve immediately, sprinkling individual servings with portion of peanuts and remaining herbs, and passing lime wedges separately.
The fresh mint and cilantro really make the dish. Both of us thought the dish was great. Loved it.
... and... here's two new pics of the baby from last week..
One with his grandma and a big grin
and one more
Even tho I haven't been posting as much, I've been keeping an eye on the thread for more great ideas and recipes.
Tonight I made
Stir-Fried Thai-Style Beef with Chiles and Shallots
Okay, first off, I improvised off of the recipe from cooksillustrated.com. Also, instead of beef I used bison (buffalo) meat. I had some that needed to be used, and it's much leaner heathier than beef. I also added mushrooms and broccoli, as well as a bit of tamirind paste to my dish.
Beef and Marinade
3/4 teaspoon ground coriander
1/8 teaspoon Ground white pepper
1 teaspoon light brown sugar
1 tablespoon fish sauce
2 pounds blade steak , trimmed and cut into 1/4-inch-thick strips (see illustrations below)
Stir-Fry
2 tablespoons fish sauce
2 tablespoons rice vinegar
2 tablespoons water
1 tablespoon light brown sugar
1 tablespoon Asian chili-garlic paste
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
3 tablespoons vegetable oil
3 serrano chiles or jalapeño chiles, halved, seeds and ribs removed, chiles cut crosswise 1/8 inch thick
3 medium shallots , trimmed of ends, peeled, quartered lengthwise, and layers separated
1/2 cup fresh mint leaves , large leaves torn into bite-sized pieces
1/2 cup fresh cilantro leaves
1/3 cup chopped unsalted roasted peanuts
lime wedges for serving
FOR THE BEEF AND MARINADE: Combine coriander, white pepper, brown sugar, and fish sauce in large bowl. Add beef, toss well to combine; marinate 15 minutes.
FOR THE STIR-FRY: In small bowl, stir together fish sauce, vinegar, water, brown sugar, and chili-garlic paste until sugar dissolves; set aside. In small bowl, mix garlic with 1 teaspoon oil; set aside. note: I also added a teaspoon of tamarind paste to the mixture.
Heat 2 teaspoons oil in 12-inch nonstick skillet over high heat until smoking; add one-third of beef to skillet in even layer. Cook, without stirring, until well browned, about 2 minutes, then stir and continue cooking until beef is browned around edges and no longer pink in the center, about 30 seconds. Transfer beef to medium bowl. Repeat with additional oil and remaining meat in 2 more batches.
After transferring last batch of beef to bowl, reduce heat to medium; add remaining 2 teaspoons oil to now-empty skillet and swirl to coat. Add chiles and shallots and cook, stirring frequently, until beginning to soften, 3 to 4 minutes. Push chile-shallot mixture to sides of skillet to clear center; add garlic to clearing and cook, mashing mixture with spoon, until fragrant, about 15 seconds. Stir to combine garlic with chile-shallot mixture. Add fish sauce mixture to skillet; increase heat to high and cook until slightly reduced and thickened, about 30 seconds. Return beef and any accumulated juices to skillet, toss well to combine and coat with sauce, stir in half of mint and cilantro.
Serve immediately, sprinkling individual servings with portion of peanuts and remaining herbs, and passing lime wedges separately.
The fresh mint and cilantro really make the dish. Both of us thought the dish was great. Loved it.
... and... here's two new pics of the baby from last week..
One with his grandma and a big grin
and one more
heavy liquid
Member
OnkelC said:
Thanks OnkelC!
I actually wasn't sure how I was going prepare the bison meat. My mom gave it to me... she was going to use it for a party she was having, but decided to do something different and gave it to me.
The problem is that it was already cut into 1/4 inch strips for a stir fry by the butcher, so my options were limited. I only used about half of the meat for last night's dish, so I'm open to any suggestions as to how to prepare the rest tonight.
You're excusedheavy liquid said:
You could try to give the meat a venison touch by marinating it with half buttermilk, half red wine, mulberries, bay leaves and a hint of vinegar at room temperature for a few hours. Drain it, braise it with some red wine, carrots and onions, and add some blue cheese and cream right before serving. Goes great with some Pasta.
heavy liquid
Member
OnkelC said:You're excused
You could try to give the meat a venison touch by marinating it with half buttermilk, half red wine, mulberries, bay leaves and a hint of vinegar at room temperature for a few hours. Drain it, braise it with some red wine, carrots and onions, and add some blue cheese and cream right before serving. Goes great with some Pasta.
That sound good! My brother has a meat grinder so I'm also thinking about making burgers out of the rest. Hmmm...
heavy liquid
Member
OnkelC said:burgers > all, that would be a good idea, too
PS: PICS!:lol
Burgers it was, and I've got the pics!
I ground up the rest of the bison meat and was able to make three decent sized patties out of it. I only seasoned with fresh ground pepper, as I didn't want to mask the flavor. No salt either, because bison meat very lean and I didn't want to draw out any moisture.
You don't need much to make burgers:
Grillin' away:
I put ketchup, dijon mustard, mayo, fresh onion and tomato, and lettuce on mine. Oh, also a few generous slices of Harlech cheese, which I've been wanting to try on a burger for a while. It's a great Welch soft cheddar cheese, with horseradish and parsley in it. Very tasty!
I usually like my burgers a bit more rare, but bison meat is so lean that it cooks very quickly and is much harder to judge than beef. Still, mine was still quite juicy and tasty. A trick is to put it on a plate and cover it with a bowl or something as soon as you remove it from the grill, so that it will retain it's juices.
Enjoy!
smirkrevenge
Member
also made burgers a few nights ago (May is National Burger Month!).
i've modified my burger recipe throughout the years, but i've discovered that simplest is best.
ground beef (the higher the fat content, the juicier)
salt, pepper, meat tenderizer, garlic powder, seasoned salt
topped it with baby swiss, sauteed onions/mushrooms, and some roasted garlic mayo of my own making.
also had some baked pommes frites, which is healthier than fried.
i've modified my burger recipe throughout the years, but i've discovered that simplest is best.
ground beef (the higher the fat content, the juicier)
salt, pepper, meat tenderizer, garlic powder, seasoned salt
topped it with baby swiss, sauteed onions/mushrooms, and some roasted garlic mayo of my own making.
also had some baked pommes frites, which is healthier than fried.
Not cooking exactly, but just thought I'd post some of the tasty things I've been picking up at Muji lately.
'Black' foods are really popular in japan right now. Black soybeans, black sesame, black sugar. Manafacturers will always try and incorporate them into their products to make them appealing to consumers (and all of them are extremely tasty, so it's okay!)
This is a black baumkuchen. It has bamboo charcoal and black sesame in it. Yum! Next to it is a bottle of black soybean blend tea. It's blended with a lot of other teas, like barley and green tea. It tastes pretty similar to barley tea. Also tasty!!
They've also had some tasty bad-for-you snacks lately. One is is a kimchee chigae puffs on the left. On the right are Thai tom yum kun soup flavored corn snack (cheetos).
They also have different vinegar drinks. Vinegar drinks are pretty popular here right now too. Black and Apple vinegar are very popular. Apple vinegar tastes very similar to a strong apple cider They had this mikan vinegar drink recently. Very good. Like a strong alcoholic drink, you have to sip it, drink it slowly because it's pretty strong. Yum!
'Black' foods are really popular in japan right now. Black soybeans, black sesame, black sugar. Manafacturers will always try and incorporate them into their products to make them appealing to consumers (and all of them are extremely tasty, so it's okay!)
This is a black baumkuchen. It has bamboo charcoal and black sesame in it. Yum! Next to it is a bottle of black soybean blend tea. It's blended with a lot of other teas, like barley and green tea. It tastes pretty similar to barley tea. Also tasty!!
They've also had some tasty bad-for-you snacks lately. One is is a kimchee chigae puffs on the left. On the right are Thai tom yum kun soup flavored corn snack (cheetos).
They also have different vinegar drinks. Vinegar drinks are pretty popular here right now too. Black and Apple vinegar are very popular. Apple vinegar tastes very similar to a strong apple cider
They had this mikan vinegar drink recently. Very good. Like a strong alcoholic drink, you have to sip it, drink it slowly because it's pretty strong. Yum!
it's bamboo charcol powder, so it's not like there's huge chuncks of bamboo in the baumkuchen.
they use bamboo charcol for a lot of different things here. Probably most traditionaly, and they probably do this in other asian countries, they put a 10cm by 4 cm piece of bamboo charcol in to a pot of cooking rice. Like those charcol filters in water purifiers, it's thought to clean the water and the rice in the pot. If I'm reading the website correctly there's 1.1 mg of bamboo charcol powder (ugh, sounds so clumsy in english!) in each portion sold.
http://www.muji.net/store/cmdty/detail/4945247000382
Bamboo charcol is also used in a lot of odor capturing products. There's a huge boom of negative ion products here, which bamboo charcol apparently has, that are supposed to have a positive impact on health. I have a hair conditioner with bamboo charcol it it; they experiement with it in a lot of different products.
The baumkuchen tastes more like black sesame than anything else.
they use bamboo charcol for a lot of different things here. Probably most traditionaly, and they probably do this in other asian countries, they put a 10cm by 4 cm piece of bamboo charcol in to a pot of cooking rice. Like those charcol filters in water purifiers, it's thought to clean the water and the rice in the pot. If I'm reading the website correctly there's 1.1 mg of bamboo charcol powder (ugh, sounds so clumsy in english!) in each portion sold.
http://www.muji.net/store/cmdty/detail/4945247000382
Bamboo charcol is also used in a lot of odor capturing products. There's a huge boom of negative ion products here, which bamboo charcol apparently has, that are supposed to have a positive impact on health. I have a hair conditioner with bamboo charcol it it; they experiement with it in a lot of different products.
The baumkuchen tastes more like black sesame than anything else.
black sesame, as opposed to regular sesame, has a pretty distinct flavor all its own. They use it in deserts a lot here.
Probably my favorite is black sesame pudding. You can find it everywhere really, even at 7-11.
It's best topped with kuromitsu, a sauce made of black sugar, a special sugar from southern japan that is completely unrefined (so its nutrients are still intact.) Hagen Dazs actually has a special ice cream sandwich that has green tea ice cream with a kuromitsu flavoring outside of it. It's sooo good. here's a picture
Probably my favorite is black sesame pudding. You can find it everywhere really, even at 7-11.
It's best topped with kuromitsu, a sauce made of black sugar, a special sugar from southern japan that is completely unrefined (so its nutrients are still intact.) Hagen Dazs actually has a special ice cream sandwich that has green tea ice cream with a kuromitsu flavoring outside of it. It's sooo good. here's a picture
The Take Out Bandit
Member
OnkelC said:
Braise?! :O
heavy liquid
Member
Oooh, that green tea Hagen Daz looks tasty, tnw! I'll have to look for that and some black sesame pudding at the Japanese grocery store.
heavy liquid said:
If you find it, you'll probably see the royal milk tea one which also OMG wonderful
My old roommate and I discovered one of my favorite ways to eat green tea ice cream. Sprinkle a little Black Zinger on top. Black Zinger is burnt brown rice, which is than turned into a powder. It tastes suprisingly like coffee, but without the bad stuff. It has its own unique flavors and stuff too! You might be able to find it somewhere.
take out bandit, why did you take your food porn shot in your dish drying rack? :lol
The Take Out Bandit
Member
NooooO! Stop talking about delicious frozen treats.
My teeth are still sensitive from my last dentist visit.
My teeth are still sensitive from my last dentist visit.
bggrthnjsus
Member
this thread really makes me want to take pictures when i cook
i am sort of lazy though
but i think i might post some recipes/pictures later
easy stuff
i am sort of lazy though
but i think i might post some recipes/pictures later
easy stuff
The Take Out Bandit
Member
OnkelC said:
Oh, I just make it in the crock pot. Cook it for 10 hours. Anything should fall apart after that.
Not to mention I was cutting it wrong if I wanted beef steaks.
I made some tapenade today
1 jar of pitted green olives
1 clove of garlic
1 piece of myoga also here (I didn't have capers, and I was trying use it up)
Thyme and Sri Cha to taste
Just mixed it all with my hand blender, and spread it on some schinkenbrot/knakerbrot.
I always buy tapenade, but it was so easy, I'll probably just make my own now.
1 jar of pitted green olives
1 clove of garlic
1 piece of myoga also here (I didn't have capers, and I was trying use it up)
Thyme and Sri Cha to taste
Just mixed it all with my hand blender, and spread it on some schinkenbrot/knakerbrot.
I always buy tapenade, but it was so easy, I'll probably just make my own now.
The Take Out Bandit
Member
When I was a child, my mother tried to make a cheesecake for my father.
It was one of the most traumatic days of my life.
I hope nobody was mentally scarred in your cake making Onkel.
It was one of the most traumatic days of my life.
I hope nobody was mentally scarred in your cake making Onkel.
My tofu cheesecake was pretty traumatic as well. Nobody in the family, including me, wanted to touch it.The Take Out Bandit said:When I was a child, my mother tried to make a cheesecake for my father.
It was one of the most traumatic days of my life.
I hope nobody was mentally scarred in your cake making Onkel.
The Take Out Bandit
Member
Chrono said:
Bring a pot of oil, vegetable / canola, whatever you like to high heat. You can tell it's ready if you flick some water in it and it reacts violently quickly. Or you can be less daring and buy a cooking thermometer.
Peel and slice up some potatoes, or just wash well and leave skins on if you like. I like to make wafer / chips.
Carefully place cut up potatoes into oil and let cook until golden brown! :q
yes, they have to swim in the oil. the pot should have a decent size so the oil won't cool down too much when the fries are put in.Chrono said:Thanks... the question here though is how much oil? The whole pot just filled with it... that's like half a gallon or something...
bggrthnjsus
Member
the trick to making french fries is to fry them in oil twice, once at a lower temperature to cook them through, then once at a higher temperature to get the outside crispy.
bggrthnjsus
Member
another good way to make fries is in an oven.
1) cut potatoes into wedges (one good sized russett potato should make 10-16 wedges i think)
2) drizzle with a bit of olive oil, then sprinkle with salt and pepper
3) add some olive oil to a baking pan, just enough to cover the bottom
4) place the pan in a 400° oven
5) once the pan heats up, place the wedges into a single layer
6) cook about 18-25 minutes on one side, then flip them with tongs
7) cook another 15-20 minutes
8) dry on paper towels or something
this is from memory right now and i haven't made these in months since i just got a deep fryer, but i'm pretty sure that's the gist of it.
1) cut potatoes into wedges (one good sized russett potato should make 10-16 wedges i think)
2) drizzle with a bit of olive oil, then sprinkle with salt and pepper
3) add some olive oil to a baking pan, just enough to cover the bottom
4) place the pan in a 400° oven
5) once the pan heats up, place the wedges into a single layer
6) cook about 18-25 minutes on one side, then flip them with tongs
7) cook another 15-20 minutes
8) dry on paper towels or something
this is from memory right now and i haven't made these in months since i just got a deep fryer, but i'm pretty sure that's the gist of it.
bggrthnjsus
Member
a pot is perfectly ok, you could get a deep fryer, which would give you better control over temperature, but if you own a cooking thermometer, the pot works just as well. i think i do 310° for the first cook through, then 375° for the crispingChrono said:
heavy liquid
Member
Tonight was a good night for grilling, so I cooked up some chicken and corn on the barbeque.
Jerk chicken sauce
1/4 cup lime juice from 2 limes
1/4 cup brown sugar (lightly packed)
1 medium clove garlic , skin left on
1 medium habanero chile
2 medium scallions , white and green parts, minced
1/2 medium onion , minced
1 1/2 inch piece fresh ginger , minced (about 1 1/2 tablespoons)
1/2 teaspoon dried thyme
pinch ground allspice
Stir together lime juice and brown sugar until dissolved in small bowl; set aside.
Toast garlic and habanero in small dry skillet over medium heat, shaking pan frequently, until blistered, about 8 minutes.
Peel and mince garlic; seed and mince habanero.
Combine garlic, habanero, scallions, onion, ginger, thyme, and allspice in second small bowl, stir in 2 tablespoons lime-brown sugar mixture
I marinated the chicken for a few hours in this, but saved a little bit of the sauce to put omn the chicken afterwords.
Before I put grilled the chicken, I cooked the sweet corn. When I grill corn, I cut off the top of the ear and remove most of the husk, but not all. I leave a few layers of husk, and then cover the whole ear in tin foil.
Then it's time for grilling. They're done after 15-20 minutes. But make sure you rotate them frequently. When they're done, they'll stay piping hot for at least an hour in the foil.
Next, I cooked the chicken:
Almost done:
I always like my fresh corn with a bit of butter and salt.
Turned out pretty good, and I had the meal with a small salad.
Jerk chicken sauce
1/4 cup lime juice from 2 limes
1/4 cup brown sugar (lightly packed)
1 medium clove garlic , skin left on
1 medium habanero chile
2 medium scallions , white and green parts, minced
1/2 medium onion , minced
1 1/2 inch piece fresh ginger , minced (about 1 1/2 tablespoons)
1/2 teaspoon dried thyme
pinch ground allspice
Stir together lime juice and brown sugar until dissolved in small bowl; set aside.
Toast garlic and habanero in small dry skillet over medium heat, shaking pan frequently, until blistered, about 8 minutes.
Peel and mince garlic; seed and mince habanero.
Combine garlic, habanero, scallions, onion, ginger, thyme, and allspice in second small bowl, stir in 2 tablespoons lime-brown sugar mixture
I marinated the chicken for a few hours in this, but saved a little bit of the sauce to put omn the chicken afterwords.
Before I put grilled the chicken, I cooked the sweet corn. When I grill corn, I cut off the top of the ear and remove most of the husk, but not all. I leave a few layers of husk, and then cover the whole ear in tin foil.
Then it's time for grilling. They're done after 15-20 minutes. But make sure you rotate them frequently. When they're done, they'll stay piping hot for at least an hour in the foil.
Next, I cooked the chicken:
Almost done:
I always like my fresh corn with a bit of butter and salt.
Turned out pretty good, and I had the meal with a small salad.
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