How about some good recipes ?

[justfishin]

I made RW's chili last weekend and it was really great. I love to cook and experiment with different foods. I would like some of Muddy's Italian cooking idea's as well as anyones idea's on some good food. Bring them on and don't forget its BBQ season so some of those idea's would be great as well.

[Hawgin]

I have a fajita marinade that I tried out at a group dinner party a few weeks ago that was amazing.  

For the marinade combine:

Juice from 1 orange

Juice from 2 limes

2 cloves chopped garlic

4 tbsp olive oil

1 tsp ground cumin

1 tsp salt

3 chipolte peppers chopped (the canned ones in sauce)

1 handful of chopped cilantro

Combine the ingrediants and pour into a ziplock bag.  Add either chicken or flank steak. Shake well to cover all the meat.  Let marinade for 2-3 hours (if left in the marinade longer than that it will start to turn the meat bad because of the acid.)  Grill up the meat, and in a seperate pile cook up red peppers and onion cut in long strips with a drizzle of olive oil, and the juice of one lime.

Serve with your favorite fajita fixins.

[logger]

I know its not in season but hang onto this recipe for woodcock. It was the most surprizing recipe for a bird that normally didn't taste good to me. This is terrific.

Breasts of 4 woodcock

3-4 shallots

3-4 sprigs parsley

4 TB butter

1 TB flour

1 egg yolk beaten

2 TB Maderia / Shooting Sherry

salt and pepper

cream cheese

Finely chop woodcock breasts, shallots, & parsley. Saute' in the

butter. Then mix in the flour, egg yolk, and Maderia / Sherry. Salt and

Pepper to taste. Transfer to a food processor. Run in food processorwith

cream cheese until it is the consistency of pate'. Chill overnight. Serve

with crackers as an appetizer.

[roadwarrior]

Grass Carp on Cedar Shingle

Gut, but do NOT scale or remove head of a 5-8 lb carp

Sprinkle organ cavity liberally with salt, pepper, oregeno and basil

Add 1 stick of butter and 1 large lemon, quartered

Place carp on cedar shingle and wrap both (together) in heavy foil

Pre-heat oven to 350 degrees and bake for 1 hour

(Cooking can be done outdoors on a covered grill)

Remove from oven or grill and let stand (wrapped) for 10-15 minutes

Open package and discard fish and foil

Cut board into 3" X 5" strips and serve

Have another drink!

[squid]

RW,

I think you need to start with a drink before you have another ...lol

Monday I will add a pie recipe to all this yummy food I am reading....I AM TRYING TO LOSE WEIGHT PEOPLE.....lol

[Catt]

Shrimp Etouffee

Prep Time: 1 hour

Yields: 6 servings

Comments:

The French word, Etouffee means to stew, smother or braise. This technique is found in dishes using shrimp, crab, crawfish, meat or game. Through more Creole in origin, Etouffees are found throughout Louisiana.

Ingredients:

2 pounds shrimp tails, peeled

¼ pound butter (not margarine)

1 cup diced onion

½ cup diced celery

½ cup diced green bell pepper

½ cup diced red bell pepper

½ cup diced tomatoes

2 tbsps minced garlic

2 bay leaves

½ cup tomato sauce

1 cup flour

2 quarts water

1 ounce sherry (optional)

1 cup sliced green onions

½ cup chopped parsley

Salt and pepper to taste

2 cups steamed white rice

Tabasco sauce to taste

Method:

In a 2-gallon stockpot, melt butter over medium-high heat. Add onions, celery, bell peppers, tomatoes, garlic and bay leaves. Saut é' 3-5 minutes or until vegetables are wilted.  Blend shrimp tails and tomato sauce into mixture. Whisk in flour, stirring constantly until a white roux is achieved. Slowly add water until a sauce like consistency is achieved. Add more water as necessary to retain consistency. Bring to a rolling boil then reduce to a simmer and cook for 30 minutes, stirring occasionally. Add sherry, green onions and parsley. Cook 5 minutes then season with salt and cayenne pepper. Serve over steamed white rice with a few dashes of tasbaco.

[Low_Budget_Hooker]

Similar to Catt's, this is a New England version of a Portuguese dish called

"Clams Anjana" (pork,clams,potato)

4 center cut pork chops, trimmed and cubed

1 package GASPAR'S Linguica (sliced) slices should look like a quarter.  Then give them a quick rough chop.

20 hardshell clams

4-6 red potato's cut into 1x1-ish chunks.  Some bigger  (I 3/4 cook these in the nuker, covered in saran wrap,in a bowl.  

1 can white (cannellini) beans (drained)

1 onion

1 bulb Garlic (not clove, bulb).  Cleaned and SLIVERED thin

good handful of chopped fresh parsley (flat, NOT curly)

1 cup white cooking wine

2 bay leaves

1/4 teaspoon of cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

smidgeon ground red pepper

Marinate pork, cumin, wine,garlic, salt,pepper(black) for 1-3 hrs

with a bit of oil in a frying pan, slice the onion into rings and cook till translucent.   Remove to large bowl

Remove nuked potato's, cut and add to bowl with onions.

in same fry pan, add a bit of butter to the onion oil and quickly cook the cubes of pork, removed from the marinade.  A high heat searing is the desire here.

When pork is done, put in a deep dish frying pan, add all other incredients, add linguica last so it is on top and oils drain down.  Also add leftover marinade.

Cover and simmer for appx 10 mins or till all clams are open

Serve with a hard crust bread and butter

Makes roughly 4 servings or 1 big one and 2 nice leftover bowls, for you single guys

**I've made Muddy_Mans meatball recipe from lake Fork and they came out "ok" but round 2 will be better, it's a learning thing.  MORE raisins will be in the next batch, I hardly noticed them this time.  They certainly weren't the same as the ones we had in good 'ol Texas.