Prog Chefs Unite!!!

E-Dub wrote: Well, looks like this'll be my first post since my high blood sugar diagnosis, so here goes: Grilled ground turkey with some salsa mixed in (no bun) with chipotle cheddar cheese melted on top. Had it over some cheesy polenta, cottage cheese and fruit. Around the recommended 60 grams of carbs, so I'm good. E

Sorry to hear that Eric.  My mother-in-law is dealing with the same exact issues, the one benefit is the she's lost about 30 pounds.

Well, looks like this'll be my first post since my high blood sugar diagnosis, so here goes:

Grilled ground turkey with some salsa mixed in (no bun) with chipotle cheddar cheese melted on top. Had it over some cheesy polenta, cottage cheese and fruit. Around the recommended 60 grams of carbs, so I'm good.

E

Yesterday we made two types of pork skewers: a batch marinated in lemon juice and mint leaves, a second batch rubbed with a mixture of roasted and squashed sesame seeds, honey and a bit of oil.
Put them on the barbecue for 3-5 minutes per side.

Served with a green salad, small skewers of tomato, basil and mozaralla, olives, and slices of grilled spanish bread - rubbed with garlic and tomatoe.

Dinner for 9, and a great evening...

E-Dub wrote: I bought some rib eyes that are marinating in some olive oil, scallions, garlic, fresh rosemary, pepper, and little bit of salt and garlic. I'll make twice baked taters (I'll only have a half of a tater) and a fresh salad with toasted pecans. E

Barbeque Babyback Ribs

This is designed to be done in a smoker but if you don't have a smoker then an oven will work okay.

2 tbl garlic powder

2tbl paprika

5 tbl brown sugar
1 tsp chili powder
1/2 tsp cayene pepper
1/2 tsp cumin seed
1 tbl black pepper
1 tbl  salt

Cover the top part of the rib slab with this rub patting it in with your hands to make sure it sticks.

( the bottom part of the slab is the membrane side which isn't the meaty side. don't coat the bottom side )

 

Now comes the smoking:

Place a small pan of water under the grilling racks. This will help to keep the ribs moist.

Get your fire started in the fire chamber.

I like using hickory chunks and applewood chips.

start your fire with a good portion of the hickory chunks to begin.

when you get your fire stable at 225-275 degrees place the ribs on the racks top side up.

You'll need to keep a close eye on the tempature adding a mix of hickory chunks and applewood chips as needed. Check the fire about every 20 minutes.

 

For the first hour cook the ribs top side up.

Flip the ribs over and cook them bottom side up for about 30 minutes.

Flip the ribs over again top side up and cook for another hour.

 

Sop:

The ribs will begin to get dry at this point so make a mixture of half apple cider vinegar and half apple juice or tea. use a basting brush to apply the sop about every 20-30 minutes.

 

Flip the ribs again bottom side up and smoke for 30 minutes.

Flip the ribs again top side up and smoke for another hour.

 

( If not using a smoker bake in the oven at 225 for four hours )

 

Now Grilling:

Fire up your grill on low heat.

transfer the ribs from the smoker to the grill top side up and cook for about 10 minutes with the tempature being around 350 degrees with the lid down. Be careful not to let the ribs burn.

When the ribs are almost done use a basting brush and cover the top side of the ribs with barbeque sauce and cook for the last two minutes. ( use a thick barbeque sauce I like using Kraft thick and spicey ).

 

It's a labor of love but when the ribs are done they are delicious.

I just made a grilled vegetable salad with zuchinni and yellow squash, asparagus, red bell peppers and red onion. Made a honey dijon vinegrette and tossed them in and grilled chicken panini sandwiches.

E

darqDean wrote: BaldJean wrote: Vibrationbaby wrote: This is my latest creation of haute cuisine. Take 1 lb of Dr. Ballards Dog food ,3 ouces  of jello mix ,3 live worms a beaver tail four fish heads and and  throw it all in the blender. Mix for five minutes. Cover and bake in oven for 30 minutes. Garnish with cayan pepper ,HP sauce and crushed jalepenos. Serves 4. Enjoy. I'd stir it all, add a little bit of water and come up with a gumbo I'd use it to resurface my drive.

Insulting my recipe. I worked hard on this one.

Thanks, Pat. Mom loved the crab legs, though! We both did!

E

Some of you may remember my Fathers & Sons thread from about a year and a half ago where I was just beginning to work on a reconciliation with my biological father. It's been progressing and had him, my step mom, and my half sister and her fiancé over for a cookout today. Unleashed my Wisconsin-style brats boiled in beer on them along with a mandarin berry salad that is pretty killer. Also made a potato salad.

Tomorrow I may spring for some Alaskan king crab legs for my mom (the real glue who held all of us together). The thing between my dad and I is cool, but can't forget my rock. At the very least she deserves king crab legs.

E

Pastel De Papas
Yields: 6 servings

2 pounds ground chuck
½ onion -- minced
½ teaspoon allspice
½ teaspoon freshly ground pepper
1-teaspoon thyme
½ teaspoon cayenne pepper
1-tablespoon sugar
4 eggs, hard-boiled -- chopped
2 green olives -- sliced
2 bay leaves, whole
2 cups water
2 beef bouillon cubes
¼ cup raisins
½ cup dry red wine
2 potatoes -- boiled and cooled
2 sweet potatoes -- boiled and cooled
¾ cup milk
¼ cup butter
½ teaspoon nutmeg
2 tablespoons sugar


Preheat the oven to 350 degrees.

Brown the ground chuck with the minced onion until the meat is browned and the onions are translucent.

Then, add the allspice, pepper, thyme, cayenne pepper, sugar, olives and eggs. Mix together thoroughly.

Add the water, bouillon cubes and bay leaves.

Cook until the liquid has evaporated.

While waiting for the water to evaporate, soak the raisins in the wine.

When the water has evaporated, add the raisins and wine and continue to cook until the wine evaporates.

Mash the boiled potatoes and sweet potatoes together
Season with nutmeg.

Add the butter and whip until smooth.
Then, add the milk. Mix thoroughly.

Place the meat mixture into a casserole dish.

Pile the mashed potato mixture on top.

Sprinkle with the 2 tbsp. sugar and place in the oven uncovered for 30 minutes.

Serving Ideas: Serve with a green salad and a glass of red wine.