FOOD- Recipes

trfour · 03-31-2012, 12:33 AM

Title: Bourbon Baby Back Ribs.
Description: This is a killer recipe for genuine Baby backs !
Ingredients: 1 3/4 to 2 pound rack of baby back pork ribs.. cut into two rib sections..(don’t forget to peel the membrane off of the back of the slab before you cut it.)
1 1/4 teaspoons ground cumin. 1 cup Lee Perrins Barbeque Sauce, or your favorite.)
1/4 cup fresh chopped cilantro, 2 tablespoons minced red onion, 2 tablespoons bourbon and 2 teaspoons chili powder.
Directions: Prepare the barbecue (medium heat).
Sprinkle ribs with salt, pepper and 1/2 teaspoon cumin. Place ribs, meaty side
UP, on grill. Cover and grill 10 minutes. Mean while, mix barbecue sauce,
cilantro, onion, bourbon, chili powder and remaining 3/4 teaspoon cumin in a
heavy small saucepan; bring to a boil, stirring occasionally. Place pan at the
edge of the grill to keep sauce warm. Turn the ribs meaty side down.
Cover and grill until cooked through, about 10 minutes. Turn ribs over again:
brush meaty sides generously with sauce. Cover and cook the ribs until the sauce
sets thickly, about 3 minutes longer. Divide the ribs between plates and
serve with remaining sauce.
Adjust the above to feed more than two people.
And Enjoy!

Terry
_______________________________________________

Rattlesnake Gal · 04-09-2012, 09:40 AM

Quote:

Originally Posted by trfour

Title: Bourbon Baby Back Ribs.
Description: This is a killer recipe for genuine Baby backs !
Ingredients: 1 3/4 to 2 pound rack of baby back pork ribs.. cut into two rib sections..(don’t forget to peel the membrane off of the back of the slab before you cut it.)
1 1/4 teaspoons ground cumin. 1 cup Lee Perrins Barbeque Sauce, or your favorite.)
1/4 cup fresh chopped cilantro, 2 tablespoons minced red onion, 2 tablespoons bourbon and 2 teaspoons chili powder.
Directions: Prepare the barbecue (medium heat).
Sprinkle ribs with salt, pepper and 1/2 teaspoon cumin. Place ribs, meaty side
UP, on grill. Cover and grill 10 minutes. Mean while, mix barbecue sauce,
cilantro, onion, bourbon, chili powder and remaining 3/4 teaspoon cumin in a
heavy small saucepan; bring to a boil, stirring occasionally. Place pan at the
edge of the grill to keep sauce warm. Turn the ribs meaty side down.
Cover and grill until cooked through, about 10 minutes. Turn ribs over again:
brush meaty sides generously with sauce. Cover and cook the ribs until the sauce
sets thickly, about 3 minutes longer. Divide the ribs between plates and
serve with remaining sauce.
Adjust the above to feed more than two people.
And Enjoy!

Terry
_______________________________________________

Terry, you don't precook the rack before grilling? Most recipes that I have found, but have yet to try, bake the ribs for about an hour in a 350° oven until tender. Thanks! Ribs sound tasty. Cel

GsChinadoll · 04-09-2012, 10:27 AM

Can't always afford scallops and bacon for a crowd,

try pineapple chunks wrapped in bacon. Same prep, soak toothpicks first, and grill or broil until bacon is crispy. We partially cook bacon before wrapping so it doesn't burn. Delish!

SIKSUKR · 04-09-2012, 11:24 AM

Just made my famous(to me) homefries yesterday.The secret indgredient for me is bacon fat.I always cook bacon if I'm making hf.I leave all the fat in the pan and cut up my potatoes to the size I like and start cooking.I like a medium heat so they take longer and really such u that awfull fat.I toss in diced onions for the last 5-8 minutes so the onions don't get overcooked.Season with salt pepper and some garlic powder/salt while still cooking.I seem to always need to add some salt and pepper on the plate also.I've never had better anywhere for my taste.

Jeanzb1 · 04-09-2012, 11:35 AM

When scallops are too expensive, here is a delicious substitute!

Buy a can or two of whole water chestnuts. Wrap with bacon and toothpick.
Brush on a combo of soy sauce and brown sugar. Bake.

YUM!

GsChinadoll · 04-09-2012, 11:38 AM

1 cup salt, 1/4 cup ground white pepper, 1/2 cup paprika, 1/2 cup onion powder, 1/4 cup ground black pepper, 1/2 cup garlic salt.
Combine all ingredients in a large jar or other covered container. Shake to mic well or stir in a bowl first. This will last up to 6 months.

Pineedles · 04-09-2012, 12:11 PM

use a small round cookie cutter, or any sharp round 1" diameter cutter and cut "holes" in thick pieces of cod. The bacon flavor will come through and no one will know the difference.

codeman671 · 04-09-2012, 12:15 PM

This is everyone's favorite that comes to our place at the lake, especially on a cold or rainy day when you feel like snacking.

2 cans chunk chicken-drained (can use shredded chicken breast if you want to cook fresh)
2 packages cream cheese
1 1/2 cups of shredded chedder
3/4 to 1 cup hot sauce (Franks or similar)
1 cup of ranch or blue cheese dressing

Heat the chicken and hot sauce in a pan. Break the chicken up as you warm it, dont heat it too high as the hot sauce will break down and get oily if you do. When warm, add in the dressing and cream cheese. Keep stirring until the cream cheese is melted and the mixture is getting hot. Add in the cheddar and stir until melted. Pour into a small crock pot or warmer, grab some scoop tortilla chips and enjoy. Some people use 3/4 cup of the cheese in the mix, and melt 3/4 on top. I dont suggest it, it turns into a greasy mess!

Rattlesnake Guy · 04-11-2012, 10:47 PM

Quote:

Originally Posted by GsChinadoll

1 cup salt, 1/4 cup ground white pepper, 1/2 cup paprika, 1/2 cup onion powder, 1/4 cup ground black pepper, 1/2 cup garlic salt.
Combine all ingredients in a large jar or other covered container. Shake to mic well or stir in a bowl first. This will last up to 6 months.

I was reading your note and panic set in. I was thinking..."1 cup of salt"..."1/4 cup of"... I was waiting for the 200 pounds of potatoes. Was so relieved to see this was the mix for the season. Sounds good.

Rattlesnake Guy · 04-11-2012, 11:02 PM

NoBozo,
I make home fries quite often. I have tried the boiling method from time to time but never found it very good. When I put the water log potatoes into the hot oil it takes a long time to boil off the water.

I prefer the bacon method mentioned earlier. I sometimes add an additional cup or two of canola oil to the bacon. The key is temperature temperature and temperature. You want to make sure the oil is hot enough that the potatoes sizzle when you add. Too cold and the oil will soak into the potato. Too hot and you will be wearing the oil.

Cutting the potatos to a fairly uniform size helps them cook more consistently.

Adding the potato is an important temperature event as well. As you add them, they cool the oil. If the potatoes are frozen or cold it is even more critical. Cooking in only the grease from a pound of bacon makes this even more important.

Turn the heat up temporarily and add the potatoes at a speed that keeps them boiling the water in the potato. The difference in cooking time from the staggered addition does not seem to be a problem.

I used to wait to add the onion for fear of burning. It might depend on the onion but as RG now needs her onions completely cooked for allergy reasons, I add the onion with the potato at the beginning and they seem do do just fine.

Draining: We use a brown paper bag from the grocery with a paper towel on top. Later that night the bag gets used to start the camp fire and it smells really good.

Jonas Pilot · 04-12-2012, 07:07 AM

I thought I was the only nut!

SIKSUKR · 04-12-2012, 08:00 AM

Quote:

Originally Posted by Jonas Pilot

I thought I was the only nut!

You are if you think you are the only nut.

NoBozo · 02-26-2013, 08:14 PM

Quote:

Originally Posted by Rattlesnake Guy

NoBozo,
I make home fries quite often. I have tried the boiling method from time to time but never found it very good. When I put the water log potatoes into the hot oil it takes a long time to boil off the water.

I prefer the bacon method mentioned earlier. I sometimes add an additional cup or two of canola oil to the bacon. The key is temperature temperature and temperature. You want to make sure the oil is hot enough that the potatoes sizzle when you add. Too cold and the oil will soak into the potato. Too hot and you will be wearing the oil.

Cutting the potatos to a fairly uniform size helps them cook more consistently.

Adding the potato is an important temperature event as well. As you add them, they cool the oil. If the potatoes are frozen or cold it is even more critical. Cooking in only the grease from a pound of bacon makes this even more important.

Turn the heat up temporarily and add the potatoes at a speed that keeps them boiling the water in the potato. The difference in cooking time from the staggered addition does not seem to be a problem.

I used to wait to add the onion for fear of burning. It might depend on the onion but as RG now needs her onions completely cooked for allergy reasons, I add the onion with the potato at the beginning and they seem do do just fine.

Draining: We use a brown paper bag from the grocery with a paper towel on top. Later that night the bag gets used to start the camp fire and it smells really good.

Have been doing the NO BOIL potatoes ever since. Works Great. Not looking back.

Thanks RGuy. NB

PS: In addition to salt and pepper, I also use a sprinkle of McCormick "Tuscon Seasoning".

smallies1 · 03-03-2013, 08:50 PM

Homefries are so annoying to get right. I tried potato leek latkes with Daisy sour cream that work just fine. Shred 2 peeled potatoes(I like Stop-Shop Russets with the thick leathery skin). You can shred an onion and then squeeze the water out wrapped in a dish towel with potato then add your egg and a speck of flour but the leek is better fine chopped. Fry in an inch of corn oil and watch that heat it will get frisky and remember garlic salt isn't Plutonium, it's just flavored salt. I like California Style kind.

MAXUM · 04-09-2012, 02:46 PM

Is there anything in this world that cannot be improved with a few strips of bacon and a handful or two of cheese?

NoBozo · 04-09-2012, 08:14 PM

Thanks guys who have responded directly. You didn't mention boiling the cut up potatoes before frying. I have always boiled the sliced up potatoes for anywhere from 3-5 minutes...before putting them in the frying pan...for however long..

I also wonder, if there is a particular TYPE of potatoe that is best. I have used "Little RED" potatoes..as well as regular brown potatoes that I use for baked potatoes.

The ONE thing I have never done is GO GREASE......I use a few gobs of "I Can't Believe..." Maybe that's why my taties suck.

Maybe I need to take an extra Lipitor.....and GO for It.

We only DO..Either go out..OR stay in... for breakfast on holidays. It's not an every weekend practice.

NB

PS: This past weekend, I boiled up the potatoes the night before, spiced them, and put them in the refridge over night.

03-31-2012, 12:33 AM	#1
trfour Senior Member Join Date: Nov 2002 Location: The Lakes, Central NH. and Dallas/Fort Worth TX. Posts: 3,694 Blog Entries: 3 Thanks: 3,069 Thanked 472 Times in 236 Posts	Lake Winnipesaukee Grill Title: Bourbon Baby Back Ribs. Description: This is a killer recipe for genuine Baby backs ! Ingredients: 1 3/4 to 2 pound rack of baby back pork ribs.. cut into two rib sections..(don’t forget to peel the membrane off of the back of the slab before you cut it.) 1 1/4 teaspoons ground cumin. 1 cup Lee Perrins Barbeque Sauce, or your favorite.) 1/4 cup fresh chopped cilantro, 2 tablespoons minced red onion, 2 tablespoons bourbon and 2 teaspoons chili powder. Directions: Prepare the barbecue (medium heat). Sprinkle ribs with salt, pepper and 1/2 teaspoon cumin. Place ribs, meaty side UP, on grill. Cover and grill 10 minutes. Mean while, mix barbecue sauce, cilantro, onion, bourbon, chili powder and remaining 3/4 teaspoon cumin in a heavy small saucepan; bring to a boil, stirring occasionally. Place pan at the edge of the grill to keep sauce warm. Turn the ribs meaty side down. Cover and grill until cooked through, about 10 minutes. Turn ribs over again: brush meaty sides generously with sauce. Cover and cook the ribs until the sauce sets thickly, about 3 minutes longer. Divide the ribs between plates and serve with remaining sauce. Adjust the above to feed more than two people. And Enjoy! Terry _______________________________________________ __________________ *trfour* Always Remember, The Best Safety Device In The Boat, or on a PWC Snowmobile etc., Is YOU! Safe sledding tips and much more; http://www.snowmobile.org/snowmobiling-safety.html

04-09-2012, 10:27 AM	#3
GsChinadoll Senior Member Join Date: Apr 2010 Location: Northern MA & Moultonboro Posts: 54 Thanks: 339 Thanked 15 Times in 7 Posts	Favorite at our place Can't always afford scallops and bacon for a crowd, try pineapple chunks wrapped in bacon. Same prep, soak toothpicks first, and grill or broil until bacon is crispy. We partially cook bacon before wrapping so it doesn't burn. Delish! __________________ Don't let people drive you crazy when you know it's within walking distance.

04-09-2012, 11:24 AM	#4
SIKSUKR Senior Member Join Date: Apr 2004 Posts: 5,075 Thanks: 215 Thanked 903 Times in 509 Posts	Home fries Just made my famous(to me) homefries yesterday.The secret indgredient for me is bacon fat.I always cook bacon if I'm making hf.I leave all the fat in the pan and cut up my potatoes to the size I like and start cooking.I like a medium heat so they take longer and really such u that awfull fat.I toss in diced onions for the last 5-8 minutes so the onions don't get overcooked.Season with salt pepper and some garlic powder/salt while still cooking.I seem to always need to add some salt and pepper on the plate also.I've never had better anywhere for my taste. __________________ SIKSUKR

04-09-2012, 11:35 AM	#5
Jeanzb1 Senior Member Join Date: May 2009 Location: Gilford Posts: 557 Thanks: 639 Thanked 176 Times in 95 Posts	Substitute for scallops When scallops are too expensive, here is a delicious substitute! Buy a can or two of whole water chestnuts. Wrap with bacon and toothpick. Brush on a combo of soy sauce and brown sugar. Bake. YUM!

04-09-2012, 11:38 AM	#6
GsChinadoll Senior Member Join Date: Apr 2010 Location: Northern MA & Moultonboro Posts: 54 Thanks: 339 Thanked 15 Times in 7 Posts	Homefries Seasoning Mix 1 cup salt, 1/4 cup ground white pepper, 1/2 cup paprika, 1/2 cup onion powder, 1/4 cup ground black pepper, 1/2 cup garlic salt. Combine all ingredients in a large jar or other covered container. Shake to mic well or stir in a bowl first. This will last up to 6 months. __________________ Don't let people drive you crazy when you know it's within walking distance.

The Following User Says Thank You to trfour For This Useful Post:
KPW (04-02-2012)

The Following User Says Thank You to SIKSUKR For This Useful Post:
NoBozo (04-09-2012)

04-09-2012, 12:11 PM	#7
Pineedles Senior Member Join Date: Aug 2004 Location: Moultonborough & CT Posts: 2,549 Thanks: 1,074 Thanked 672 Times in 369 Posts	Scallop substitute use a small round cookie cutter, or any sharp round 1" diameter cutter and cut "holes" in thick pieces of cod. The bacon flavor will come through and no one will know the difference.

04-09-2012, 12:15 PM	#8
codeman671 Senior Member Join Date: Jan 2005 Posts: 3,549 Thanks: 222 Thanked 833 Times in 504 Posts	Buffalo Chicken dip This is everyone's favorite that comes to our place at the lake, especially on a cold or rainy day when you feel like snacking. 2 cans chunk chicken-drained (can use shredded chicken breast if you want to cook fresh) 2 packages cream cheese 1 1/2 cups of shredded chedder 3/4 to 1 cup hot sauce (Franks or similar) 1 cup of ranch or blue cheese dressing Heat the chicken and hot sauce in a pan. Break the chicken up as you warm it, dont heat it too high as the hot sauce will break down and get oily if you do. When warm, add in the dressing and cream cheese. Keep stirring until the cream cheese is melted and the mixture is getting hot. Add in the cheddar and stir until melted. Pour into a small crock pot or warmer, grab some scoop tortilla chips and enjoy. Some people use 3/4 cup of the cheese in the mix, and melt 3/4 on top. I dont suggest it, it turns into a greasy mess!

04-11-2012, 11:02 PM	#10
Rattlesnake Guy Senior Member Join Date: Sep 2004 Posts: 1,254 Thanks: 423 Thanked 366 Times in 175 Posts	NoBozo, I make home fries quite often. I have tried the boiling method from time to time but never found it very good. When I put the water log potatoes into the hot oil it takes a long time to boil off the water. I prefer the bacon method mentioned earlier. I sometimes add an additional cup or two of canola oil to the bacon. The key is temperature temperature and temperature. You want to make sure the oil is hot enough that the potatoes sizzle when you add. Too cold and the oil will soak into the potato. Too hot and you will be wearing the oil. Cutting the potatos to a fairly uniform size helps them cook more consistently. Adding the potato is an important temperature event as well. As you add them, they cool the oil. If the potatoes are frozen or cold it is even more critical. Cooking in only the grease from a pound of bacon makes this even more important. Turn the heat up temporarily and add the potatoes at a speed that keeps them boiling the water in the potato. The difference in cooking time from the staggered addition does not seem to be a problem. I used to wait to add the onion for fear of burning. It might depend on the onion but as RG now needs her onions completely cooked for allergy reasons, I add the onion with the potato at the beginning and they seem do do just fine. Draining: We use a brown paper bag from the grocery with a paper towel on top. Later that night the bag gets used to start the camp fire and it smells really good.

The Following User Says Thank You to Rattlesnake Guy For This Useful Post:
NoBozo (04-12-2012)

04-12-2012, 07:07 AM	#11
Jonas Pilot Senior Member Join Date: Apr 2005 Location: Wolfeboro, New Hampshire is my home, 24-7-365 Posts: 1,686 Thanks: 1,047 Thanked 336 Times in 189 Posts	I thought I was the only nut!

The Following User Says Thank You to NoBozo For This Useful Post:
Rattlesnake Gal (02-27-2013)

03-03-2013, 08:50 PM	#14
smallies1 Junior Member Join Date: Feb 2013 Location: Laconia Posts: 7 Thanks: 0 Thanked 0 Times in 0 Posts	Homefries are so annoying to get right. I tried potato leek latkes with Daisy sour cream that work just fine. Shred 2 peeled potatoes(I like Stop-Shop Russets with the thick leathery skin). You can shred an onion and then squeeze the water out wrapped in a dish towel with potato then add your egg and a speck of flour but the leek is better fine chopped. Fry in an inch of corn oil and watch that heat it will get frisky and remember garlic salt isn't Plutonium, it's just flavored salt. I like California Style kind.

04-09-2012, 02:46 PM	#15
MAXUM Senior Member Join Date: Apr 2004 Location: Kuna ID Posts: 2,755 Thanks: 246 Thanked 1,942 Times in 802 Posts	Is there anything in this world that cannot be improved with a few strips of bacon and a handful or two of cheese?

The Following User Says Thank You to MAXUM For This Useful Post:
winnisummergal (04-24-2012)

04-09-2012, 08:14 PM	#16
NoBozo Senior Member Join Date: Jun 2008 Location: Portsmouth. RI Posts: 2,231 Thanks: 400 Thanked 460 Times in 308 Posts	Thanks guys who have responded directly. You didn't mention boiling the cut up potatoes before frying. I have always boiled the sliced up potatoes for anywhere from 3-5 minutes...before putting them in the frying pan...for however long.. I also wonder, if there is a particular TYPE of potatoe that is best. I have used "Little RED" potatoes..as well as regular brown potatoes that I use for baked potatoes. The ONE thing I have never done is GO GREASE......I use a few gobs of "I Can't Believe..." Maybe that's why my taties suck. Maybe I need to take an extra Lipitor.....and GO for It. We only DO..Either go out..OR stay in... for breakfast on holidays. It's not an every weekend practice. NB PS: This past weekend, I boiled up the potatoes the night before, spiced them, and put them in the refridge over night.