FoH Cookbook

[Koivu]

I'm curious about different BBQ sauces. I ate spareribs a few times here during the summer, with various types of sauces offered on the side. I liked the tomato based ones, so if anyone would like to share some secret family recipes, I'd appreciate. I'd prefer ones without any smoked flavour essences etc. additives, since I'm not sure I could find them here in Norway.

[Jimmy Carter wuwu]

Anyone know the BBQ sauce that tastes the most like Burger Kings BBQ?

[castarocks]

Originally Posted by Jimmy Carter wuwu

Anyone know the BBQ sauce that tastes the most like Burger Kings BBQ?

depending on where you live its either sweet baby ray's or bullseye. (INSIDER INFO FTW)

[Senen]

Bullseye+Dales ftw..

[chaos]

Texas Best is the best over the counter bbq sauce. They are selling it again, btw, they have a website and you can order it direct.

[Digits]

Marinara: Julian slice an onion, pound up some garlic and then add it to a pan of olive oil on medium heat. Let sweat for 10 minutes, then add hand crushed plum tomatoes (bought fresh or canned whole). Let it sit for an hour on low heat, and then add in salt/pepper/oregano/basil/whatever else you like, then let it sit for another hour.

For Red Sauce, add carrots and celery in with the onions. Add butter and heavy cream after you've added the spices, and then blend the entire sauce until it is smooth.

Vodka Sauce:
Fry shallots and garlic, then douse with white wine. Add marinara, then a bit of heavy cream.

Congratulations, you can now make the three high quality tomato based sauces that every casual high class restaurant has as a standard.

Chicken and Tomato Sauce:
Coat chicken drums and thighs with flour, and brown them in a pan of olive oil on high heat. Take them out once thoroughly crisped, and replace with a medley of chopped onions/garlic/mushrooms/carrots. Sweat them for 10 minutes on high, then deglaze the pan with a strong white wine. Lower the heat to low-medium once the wine has evaporated and add the chicken in, then add in tomato sauce and a serving of heavy cream and butter. Add whatever spices you please (basil, salt, pepper, oregano at least) Let cook for an hour, enjoy ridiculously tasty and easy meal.

Clams and White Wine:
1 count of olive oil and a dozen clams. cover with a lid. wait until you stop hearing sound from them popping around, then add in shallots and white wine and then just wait until they all open up.

Clams Casino Stuffing:
Take a slab of bacon and mince it. Add to pan with onions, red/green pepper and garlic and some butter. Sweat for 20-30 minutes on low heat, then add bread crumbs.

Pan Seared Shrimp:
Shell and de-shit large shrimp, then mix in a bowl with equal parts sugar, salt and pepper. Fry on an iron skillet with butter until blackened. Enjoy sweet and savory seafood.

Apple Sauce:
Sliced equal amounts of equal and sour apples. Melt butter in a pan on medium high heat, then add sliced apples. Cook for 10 minutes, then deglaze the pan with brandy. Add white and brown sugar to taste. Best served hot, but equally amazing cold. Use as old and smooth a brandy as you can find.

Honestly just apply heat to meat coated in fat and spice. I love cooking

[Senen]

www.shorelinedeli.com Web Page

For those of you that use Olive Oil in your cooking alot like I do. I can guarantee you this place sells the best olive oil. There a local store that I've bought from for several years I've tried many diffrent brands of olive oil and nothing compares to the quality and flavor of theres and it has a nice light green color most olive oils I've used are basicly clear with a very light tent. If you do a bit of reading on the site you will see they own there Olive grove in Crete so its a smaller operation which I think is part of the reason the quality is so high.

[PerritoBites]

Japanese Chicken Marinade - Various Recipes:

1/2 Cup of Soy Sauce Light
1/2 Cup of Sake or Sherry (Amount doesn't matter, just go 1 to 1 with soy sauce)
Scallions
Peppers
Ginger (tiny cubes or grated)
Garlic (mashed or grated)

Mix all those ingredients in a bowl or zip-lock bag. Add your chicken to it and let it rest for 30 minutes to a day. (30 mins should be enough, but I like extra flavor ) The best part of the chicken for this are boneless tights and chicken tenders. But you can use just about anything with it.

What can you make with this?
Chicken fried rice: Cook the chicken, make fried rice, mix em together... Tastes awesome!

Chicken Yakitori: Cut chicken into cubes. Prepare skewers (drop em in water for at least 10 mins). Cut 1-inch squares of red/green peppers and 1 inch scallion cylinders. Put chicken and veggies on the skewers. (Chicken, scallion, chicken, pepper, chicken or whatever you want) Cook on a BBQ or a grill. Get a teriyaki glaze and brush some of this thick sauce on top of the yakitori, so it caramelizes as it cooks.


Edit: Added Pic
Btw my skewers burned because they dried up before I cooked em. I made em for a party and they were premade before I cooked them... so the skewers were soaked 2-3 hours before I actually cooked em, meaning they lost all the moisture.

[Senen]

Looks nice we use metal skewers for our grilling I've tried using the flavored/presoaked type they still tend to burn. The presentation has me in tears though do the meat a favor and whipe the plate down for presentation points. *)

[PerritoBites]

Actually, those were the last ones of the batch, so the plate got dirty... I made about 60 of em, and those were in the "left overs" plate.

[Senen]

I assumed as much due to the quanity, but what would these boards be without a proper dose of nitpicking.

[chaos]

Having solved all other wordly issues, I am trying to get into baking. I do almost all of the cooking for me and my wife (and soon to be kid) and I get by, but I have never baked anything that didn't come in a box (or was a potato) so I'm lost on that regard. I'm trying to find a decent recipe for chocolate cake or choclate muffins, or peanut butter/chocolate anything, big fan of that. I am starting to experiment with things found off allrecipes.com and they have some interesting items, I am going to try this: Peanut Butter and Chocolate Cake II - Allrecipes

If it turns out good I will post or something. If anyone else has some good baked good recipes I would appreciate them, the old lady is pregnant and has hyperemesis so I am trying to make sweet bread things that she will be able to hold down.

[r3probate]

That yakitori looks pretty goddamn delicious Perrito - when I used to get it at street vendors in Tokyo they gave us all parts of the chicken.. you'd get like, the heart, liver, kidneys, I don't know what the fuck kind of shit I was eating, but it was good as hell. Reminds me of walking around Shibuya drunk off my ass D:

[Taloo]

Originally Posted by Senen

www.shorelinedeli.com Web Page

For those of you that use Olive Oil in your cooking alot like I do. I can guarantee you this place sells the best olive oil. There a local store that I've bought from for several years I've tried many diffrent brands of olive oil and nothing compares to the quality and flavor of theres and it has a nice light green color most olive oils I've used are basicly clear with a very light tent. If you do a bit of reading on the site you will see they own there Olive grove in Crete so its a smaller operation which I think is part of the reason the quality is so high.

This man speaks truth. Only place I will buy Olive Oil in town. Shit is awesome. Still prefer Four Winds as a "piss away money store" though.

Asshole. Headed over there now I'm broke as shit but can't resist it now that it's on my mind. Little coarse salt... some good bread.... motherfucker.

[guanna]

HUSH PUPPIES

* 1 cup self-rising white cornmeal
* 1/2 cup self-rising flour
* 1/2 tsp salt
* 1 tsp sugar
* 1 egg
* 1 cup buttermilk, more or less
* 1 to 2 tablespoons green onion, minced
* dash hot pepper sauce (optional)
* pepper or garlic powder, if desired

Preparation:
Combine the cornmeal and flour with the salt and sugar. Blend in the egg and add enough buttermilk to make a thick batter that will drop slowly but easily from a spoon. Add any green onion and other optional ingredients you want, then drop teaspoonfuls into fat (about 375 degrees) at least 3 inches deep. Fry until golden and drain on paper towels. Keep warm in a low (150 degrees) oven until ready to serve.


FRIED CATFISH

* 6 catfish fillets, about 6 to 8 ounces each
* 1/2 cup evaporated milk
* 1 tablespoon salt
* dash pepper
* 1 cup flour
* 1/2 cup yellow cornmeal
* 2 teaspoons paprika
* 10 to 12 slices bacon

Preparation:
Clean, wash and dry fish. Combine milk, salt and pepper in a bowl. In a pie plate or shallow dish, combine flour, cornmeal and paprika. Dip fish in milk mixture then roll in flour and cornmeal mixture. Fry bacon in a heavy skillet until crisp. Remove bacon, leaving bacon drippings in skillet. Drain bacon on paper towels. Fry fish in hot drippings for about 4 minutes. Turn carefully with a spatula and fry for 4 to 6 minutes longer, or until fish flakes easily with a fork and is browned. Drain on paper towels. Serve with bacon or save bacon for another use. Serve with hush puppies and coleslaw, if desired.
Serves 6.