FoH Cookbook

[Etoille]

rack of lamb on the grill

aluminum foil
rack of lamb
extra virgin olive oil
sea salt (smoked or otherwise)
pepper (garlic pepper grinder ftw)
fresh rosemary
mint jelly (if you want)


1. get rack of lamb. trim away fat on the bones and in valley between bones and meat so you have "lamb lollipops" but together in one big row.

2. rub with evoo, season with salt and pepper to taste, along with rosemary.

3. wrap up the bones in aluminum foil so they dont burn on the grill.

4. grill 6 mins per side depending on how hot your grill gets (6 mins per side is for medium rare over ~550).

5. remove from grill and remove foil from bones then put over entire rack loosely. let rest for 5 mins.

serve with mint jelly if you want (not needed imho).

[Tallyn]

Originally Posted by Etoille

rack of lamb on the grill

aluminum foil
rack of lamb
extra virgin olive oil
sea salt (smoked or otherwise)
pepper (garlic pepper grinder ftw)
fresh rosemary
mint jelly (if you want)


1. get rack of lamb. trim away fat on the bones and in valley between bones and meat so you have "lamb lollipops" but together in one big row.

2. rub with evoo, season with salt and pepper to taste, along with rosemary.

3. wrap up the bones in aluminum foil so they dont burn on the grill.

4. grill 6 mins per side depending on how hot your grill gets (6 mins per side is for medium rare over ~550).

5. remove from grill and remove foil from bones then put over entire rack loosely. let rest for 5 mins.

serve with mint jelly if you want (not needed imho).

The wife and I did this (with the minor addition of minced garlic) for a party last weekend. Carnivorous sex on a plate. Skip the jelly, too.

[Jait]

Put mint, garlic, mustard, oil (whatever your tastes) into foodpro and wet rub it onto lamb.

Only change I make with mine on the BBQ. You also don't need to wrap it in foil if you place your coals appropriately. Keep them on both sides and lamb in the middle over no coals. Turns your BBQ into a convection bake. Just my personal take.

[Etoille]

Originally Posted by Tallyn

The wife and I did this (with the minor addition of minced garlic) for a party last weekend. Carnivorous sex on a plate. Skip the jelly, too.

ya i didnt even eat lamb til someone taught us how to make this - i was thinking of playing around with garlic and possibly a solid flavor injector

[Yutnopash]

Here goes my first contribution hah.

Enchiladas the old school Mexican way. Gonna need a tortilla press for this...

8-9 Ancho Chiles
3 Cloves of Garlic
A dash of Cumin
Salt
pepper
1lb Ground Beef
1/4 -1/2 an Onion
1lb Corn Masa(If you buy the premixed Masa its about 1 1/2 cups of the flour and a cup of water)
Cheese(I used a mild cheddar, Queso Fresco probably would have been a good idea but meh)

1. Fill a medium sized pot with water, can add salt to the water. Put the Ancho chillies into the pot and let them boil for about 30 mins or until they're soft and the stems are easy to pull off. Once they're there let them cool a bit.

2. Brown the hamburger meat. Salt/Pepper to taste. Dice the onion/1clove of garlic and toss it in so the onion softens up and adds flavor etc..let that cool.

3. Mix the masa so it comes out into a clay-like lump of dough. Separate the dough into golfball sized pieces. Place on tortilla press(Use saran wrap so the masa doesnt stick to the press and it's easier to take off.) Cook them on a griddle(Needs to be very hot) until they show a bit of brown on em. Place them on a towel if possible and cover them with it so the steam makes them more pliable.

4. Chile time again. Remove the stems from the chillies, put them whole into the food processor or blender. Toss the garlic cloves, a dash of cumin, and a few ladles of the liquid in the pot in with the cillies. Salt and Pepper to taste too. Hit the puree button.

5. Take the chile mixture and strain it into a pie pan. We only want the liquidy parts not the seeds and remnants of the membrane etc from inside the pepper. What you should have left is a sauce resembling an enchilada sauce. Give it a taste and add salt etc depending on your taste.

6. Take the tortillas and dredge them through the sauce you just made, fill them with the meat/onion mixture and place in a pan. Repeat until done. If you want you can drizzle the remaining sauce over the enchiladas in the pan.

7. Top with some cheese and toss in oven for about 10-15minutes at 200 or until cheese is melted. Remove and dig in...


Made those last night and they were pretty tasty. The Ancho chillies have a slight bit of heat to them but they were probably the best enchiladas I've had in a while. If you don't have a tortilla press hanging around store bought corn tortillas may work but they need to be slightly thicker than normal for it to have the right texture etc.

[Sharmai]

Ok question for anyone. I took about a pound or 2 of beef and stuck it in the crockpot long with 1 can of condensed vegetable beef steef and condensded beef broth with 2 cups of water.

How do you think thats going to come out? I put some holes in the beef and set it to low so it could soak up as much of the juices of the stew as possible so heres hoping it comes out nicely.

[Ichu]

You may find it a bit bland. What I usually do when I cook a roast in a crock pot is remove the meat when it is done and boil the liquid from the crock pot on the stove and add some beef gravy mix to make a sauce. Thickens it up and gives you something to put over the meat and vegetables.

[PerritoBites]

Chicken Fajitas + Chicken Broth

1 Whole Chicken
1 Onion
3 Cloves of garlic
Oregano
Salt, Pepper
Cumin
Cilantro (Fresh)
2 Tomatoes
1 Can of tomatoes, diced
1 Can of refried beans
1 Avocado Ripe
Hot Pepper
Mild Pepper
1 Lime

1) Clean the chicken and cut the fat out. If you want you could try using chicken breasts instead of the whole chicken...

3) Cut an onion in quarters, add two of the quarters to a big Casserole. (big enough to fit a whole chicken). Fill it with water about halfway... when you put the chicken in, it has to be fully covered in water. Add 3 cloves of garlic, generous amounts of oregano, salt and pepper to taste.

4)Add the whole chicken to the casserole and set stove to high. Wait until it is about to boil (it is ok if it starts boiling... but not for long) and set fire down to Low-Medium so it simmers for 30 minutes. The fat in the broth will start accumulating on the top, you can use a spoon to remove it.

5) After 30 minutes, remove chicken from water and let it cool down. (you don't wanna burn your fingers). Once it is cold enough to handle strip every piece of chicken you can out of it... removing any fat still sticking to the chicken.

6) Cut the two tomatoes in quarters. Separate the seeds from the skin. Cut the seed parts into small cubes and add those to a large skillet. Also Add the Can of diced tomatoes on the same pan. Cut a quarter of an onion into very small cubes as well as a mild pepper. Add to the skillet. Set fire on medium. You want to use a hard spatula to start breaking the tomato as soon as it starts heating up. Let it cook for about 15 minutes in medium-low heat. Add a generous amount of oregano and cumin. Add salt and pepper to taste.

7)When the sauce is cooked, add the chicken and stir.

8)Cut the remaining quarter of the onion into very small cubes. Put on a bowl and squeeze a lime into the onion (you want it to start softening the flavor of the onion). Cut the skins of the tomatoes used earlier into small cubes and add them to the mix. Add a hot pepper and cilantro. Now you have Pico de Gallo.

9) Cut open an avocado and set on another bowl. Smash it with a fork until it becomes a creamy consistency. Add about 4 spoons of the Pico de Gallo into the Avocado. Add extra cilantro to taste. You have Guacamole!

10) Open a Can of refried beans and heat on a skillet or pot. Add cheese to taste.

11) Heat tortillas on the microwave putting them between paper towels and heating up for 30s to 1 minute. (Alternative: Use a foreman grill to heat em or a skillet... dont let em get toasted)

There you have it! Best chicken tacos ever made! I forgot to take a picture of the tacos finished, but I have a lot of leftovers... I will do that next time I eat them


ADDING PICTURES LATER... they are too big atm.

[MrGraham]

My girlfriend's guacomole recipe, which is a little different from most people's, but I enjoy immensely:

4 ripe avocados.
1/2 white onion.
1 tbsp brown mustard (estimated, she just squeezes some =P)
1 lime worth of lime juice
1 tsp white vinegar (estimated, she uses the top of the container)
and some chopped fresh cilantro ... hard to estimate how much. Maybe 2-3 tbsp? 1/4 cup? Not sure, she grabs a handful and chops it
salt to taste

And just mash all together. Fork, food processor, mixer, whatever works. I like the flavor a lot better than typical guacomole and find other guacs taste kinda bland now.

[Cuppycake]

I'm a fan of really simple recipes that taste good but don't take long to make or many ingredients.

Simple Awesome Pork Chops

1 can cream of mushroom soup
1 packet Lipton onion soup mix
4-6 boneless butterflied pork chops
seasoning of choice

Directions:

Brown the pork chops (if desired) in a frying pan with some olive oil
Season both sides of the pork chops with your favorite seasoning (Lawry's or garlic salt works fine)
Place the chops in a baking dish that just perfectly fits the meat. (Too much extra space means the sauce runs off)
Cover the chops evenly and on all visible sides with the can of mushroom soup.
Sprinkle the onion soup mix packet over the entire pan of sauce and chops.

Bake in the oven for 45-60 min uncovered at 350 degrees. Serve chops with plenty of sauce and your favorite fresh vegetable side. Easy!

[Desx]

My badass sandwich.

2 Slices of Whole grain bread
3/4 Cup of Egg Whites
Optional: Fat Free (Skim) Mozzarella Cheese sprinkled on the eggs.
2-4oz" Turkey Slice
Organic peanut butter on one slice
2/3 Cup of spinach leaves

Lots of protein, Lots of carbs, good fats, and very tastey.

[Ichu]

I have a 4lb bison tenderloin to cook up for my girlfriends parents, they are from Germany and I thought it would be interesting for them. I am cooking it on Monday the 14th.

I've never eaten bison either but I hear it's delicious. I assume it is a leaner meat so I plan to cook it on the BBQ over lower heat until medium rare/medium.

My question is has anyone cooked a big bison tenderloin before? I have some idea's but some insight from anyone who has done it would be helpful. I want to season it, but I want the flavour of the bison to be the focus. Again I have never tried it myself so I don't know how strong and similar the flavour is to beef.

[Etoille]

Originally Posted by Ichu

I have a 4lb bison tenderloin to cook up for my girlfriends parents, they are from Germany and I thought it would be interesting for them. I am cooking it on Monday the 14th.

I've never eaten bison either but I hear it's delicious. I assume it is a leaner meat so I plan to cook it on the BBQ over lower heat until medium rare/medium.

My question is has anyone cooked a big bison tenderloin before? I have some idea's but some insight from anyone who has done it would be helpful. I want to season it, but I want the flavour of the bison to be the focus. Again I have never tried it myself so I don't know how strong and similar the flavour is to beef.

bison is VERY good. its definitely leaner than beef but its excellent on the grill.

simple salt and pepper is a decent seasoning if you want to just kind of let it hang out there (please dont put butter on it - never understood people who want butter on their steaks).

we use a mesquite marinade from jack daniels on our buffalo (usually get ribeyes) and let it marinate for 24 hours. would recommend maybe doing a worchestershire soak for a bit before you season them. shouldnt be too overpowering.

[OhSeven]

No idea what this is called or would be called in my house its just called 'The Stuff'. Not very good at recipes and this isn't an exact science on what you'll make either since it can easily be cooked for your own personal taste.

Main ingrediants
Ramem noodles
Kidney beans
Green peppers
Onions
Chili powder
Ground beef

Optional
Cheese of your choice
Hot sauce


Dice the peppers and onions and add them along with the kidney beans to the beef and fry it in a non stick pan with no added grease or cooking spray. stir fairly constantly to keep it from sticking and burning.

Cook the ramen as you normally would add chili powder as its cooking and again after its drained.

Dump the entire contents of the beef mix into the ramen and stir. what little bit of juice that comes from the beef (unless you buy really shitty beef) will keep everything moist.

Add cheese and hot sauce if you'd like and then mix it all up.

This is the product of being poor in college and getting free veggies.

[Zarniwoop]

Originally Posted by Ichu

I assume it is a leaner meat so I plan to cook it on the BBQ over lower heat until medium rare/medium.

On the contrary, I would think you should cook tenderloin over high heat for a shorter period of time. That will give you a nice outer crust, but keep the inside juicy. Long and slow cooking over low heat is more for tougher cuts of meat that need time to break down the connective tissue. I wouldn't go more than medium rare with tenderloin...that defeats the purpose...by medium things are going to get tough.