USCHO Cooks: Maybe We Can Beat Bobby Flay

[St. Clown]

Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Said using an Austin Powers voice, "Nigel...it's a bit nutty."

 

[jen]

Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

I find pecans to be a good alternate/improvement for walnuts. A few family members are allergic to walnuts, so I don't use them (and I typically don't like nuts messing with the texture of my breads and cakes).

Agreed. Pecans >>>>> walnuts. I never use walnuts in anything. Almonds and hazelnuts, maybe, if they really fit, but I generally sub pecans for any nut in a baked good.

 

[Scarlet]

Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

I'm trying to find a new vegetable to add into my mix. I'm not a big veggie eater but know I really should eat more. Never been a fan of broccoli but am willing to try if I can find a decent way to prepare it. How do you guys prepare broccoli?

 

[St. Clown]

Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

I'm trying to find a new vegetable to add into my mix. I'm not a big veggie eater but know I really should eat more. Never been a fan of broccoli but am willing to try if I can find a decent way to prepare it. How do you guys prepare broccoli?

Olive oil, Italian seasoning, and steam it all up together.

 

[Scarlet]

Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Olive oil, Italian seasoning, and steam it all up together.

Thanks, but I need more instruction than that. Step by step please!

 

[St. Clown]

Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Thanks, but I need more instruction than that. Step by step please!

2 tbl spoons of olive oil
3 cups broccoli
get a container of pre-mix "Italian" seasoning, and add to taste.

place in a vegetable steamer container - either one that's suitable for a microwave or stove top. Your choice. Timing depends upon stove and microwave power.

 

[leswp1]

Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

I'm trying to find a new vegetable to add into my mix. I'm not a big veggie eater but know I really should eat more. Never been a fan of broccoli but am willing to try if I can find a decent way to prepare it. How do you guys prepare broccoli?

Head of fresh broccoli -cut the florets so they are about the same size.
Put in a bowl (or bag) drizzle with olive oil. You really can't screw it up because the oil will drool off it.
Cover bowl with plastic wrap tightly and shake vigorously so oil coats the broccoli.
S & P to taste if you want- I never do
Line jelly roll pan or rimmed cookie sheet with aluminum foil.
Roast at 450 for about 10 minutes or until the broccoli looks green with a bit of browning at the tips.
Pull out of oven, pull sides of foil up to almost tent the broccoli

Good warm, cold. Toss with a bit of pasta, add to wraps, use as a side veggie.

I do this technique with Summer squash, Zucchini, carrots, onions, asparagus, cauliflower, green beans. As long as the veggies are cut in a uniform size it works.

 

[MissThundercat]

Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

I find pecans to be a good alternate/improvement for walnuts. A few family members are allergic to walnuts, so I don't use them (and I typically don't like nuts messing with the texture of my breads and cakes).

Agreed. Pecans >>>>> walnuts. I never use walnuts in anything. Almonds and hazelnuts, maybe, if they really fit, but I generally sub pecans for any nut in a baked good.

Okay, I'll try pecan.

And I'm excited, because I ordered Fannie Farmer and Joy of Cooking. Lots of great muffin recipes in there.

 

[MissThundercat]

Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

And today I found out that my place of employment is giving us a 10 lb case of Jimmy Dean pork sausage links. These are the breakfast links, too... so... get some eggs, some bread, and have brunch/brinner for days?

 

[FadeToBlack&Gold]

Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

I'd use some of it to make what I call "Yankee dirty rice". Brown ~1 lb. meat, add chopped white onion/celery/bell pepper, saute until it starts sticking to the pan. Deglaze with chicken broth and scrape, add in a package of saffron yellow rice, along with some oregano, cayenne, and a bay leaf or two. Ensure the broth just covers everything, and return to a simmer with the lid on until the rice is done and the liquid is mostly absorbed (20-25 minutes, but keep an eye on it, because the rice will stick). Remove the bay leaves, stir it all up, and serve with hot sauce and freshly ground black pepper to taste.

The real thing would involve chicken livers, Andouille, and white rice. So this is my spin on it.

You could leave the sausages in the casing and chop them up, or you could cut through the casing and squeeze out the meat so it's like bulk sausage (which is what I buy when I make this).

 

[dxmnkd316]

Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

I'd use some of it to make what I call "Yankee dirty rice". Brown ~1 lb. meat, add chopped white onion/celery/bell pepper, saute until it starts sticking to the pan. Deglaze with chicken broth and scrape, add in a package of saffron yellow rice, along with some oregano, cayenne, and a bay leaf or two. Ensure the broth just covers everything, and return to a simmer with the lid on until the rice is done and the liquid is mostly absorbed (20-25 minutes, but keep an eye on it, because the rice will stick). Remove the bay leaves, stir it all up, and serve with hot sauce and freshly ground black pepper to taste.

The real thing would involve chicken livers, Andouille, and white rice. So this is my spin on it.

You could leave the sausages in the casing and chop them up, or you could cut through the casing and squeeze out the meat so it's like bulk sausage (which is what I buy when I make this).

That sounds a lot like a paella.

 

[dxmnkd316]

Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Making my version of Tyler's Ultimate Sunday Gravy and my from-scratch Italian herb bread. My second or third time through it. It's so **** good and worth the all-afternoon cooking.

If I could find a way to make a candle that smelled like the house right now, I'd be a billionaire.

 

[Deutsche Gopher Fan]

I'd use some of it to make what I call "Yankee dirty rice". Brown ~1 lb. meat, add chopped white onion/celery/bell pepper, saute until it starts sticking to the pan. Deglaze with chicken broth and scrape, add in a package of saffron yellow rice, along with some oregano, cayenne, and a bay leaf or two. Ensure the broth just covers everything, and return to a simmer with the lid on until the rice is done and the liquid is mostly absorbed (20-25 minutes, but keep an eye on it, because the rice will stick). Remove the bay leaves, stir it all up, and serve with hot sauce and freshly ground black pepper to taste.

The real thing would involve chicken livers, Andouille, and white rice. So this is my spin on it.

You could leave the sausages in the casing and chop them up, or you could cut through the casing and squeeze out the meat so it's like bulk sausage (which is what I buy when I make this).

I did something similar with Spanish rice- brown rice, onions, diced jalapeños, broth, tomato paste, some salt, pepper, cumin, pepper flakes. Turned out well and used as a base in my home made shredded chicken burrito bowls

 

[St. Clown]

Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Vinegar and mustard based BBQ sauces should be far more common. Target offers all of one option for the mustard styles, and one of the vinegar styles. Stopped in at Hy-vee, and it wasn't much better. Still, at least it's possible to find one option of each. This might be where the internet comes into play. Irritating.

 

[hockeyplayer1015]

Vinegar and mustard based BBQ sauces should be far more common. Target offers all of one option for the mustard styles, and one of the vinegar styles. Stopped in at Hy-vee, and it wasn't much better. Still, at least it's possible to find one option of each. This might be where the internet comes into play. Irritating.

For me, it depends on the type of BBQ. Vinegar based is great on pulled pork, but it wouldn't be my cup of tea for say, ribs or brisket. But you are right, they don't get their share of the spotlight.

 

[leswp1]

Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

I never knew there was BBQ sauce from a bottle until I married mr les. We always made our own-sweet/vinegary.

I have no idea of the amounts but it has
ketchup - maybe a cup?
Italian dressing (or cider vinegar) enough to moderately thin the ketchup
soy sauce- few shakes
Worcestershire sauce-few shakes
Lemon juice- tbsp ish
mustard- about 2 Tbsp
maple syrup- to taste- usually mix all the other things, add a good dollop, taste and add more as needed
brown sugar (I stopped adding this)

Mr les adds Balsamic vinegar and leaves out mustard

 

[MissThundercat]

Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Made muffins (Cranberry Pecan) using what I had. Didn't have any butter, so used canola oil, and didn't have any milk, so used plain whole milk Greek yogurt. These will either be really great or horrible.

 

[MissThundercat]

Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Made muffins (Cranberry Pecan) using what I had. Didn't have any butter, so used canola oil, and didn't have any milk, so used plain whole milk Greek yogurt. These will either be really great or horrible.

Tasty failures. Didn't look like a muffin. And the batter was hard to come together.

 

[FadeToBlack&Gold]

Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Homemade In-N-Out Double Doubles (Animal-style, of course). Totally done with being an anti-American cheese snob. It's the perfect burger cheese.

Time to let that cholesterol soak in.

 

[MissThundercat]

Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

I'm having the time of my life going through the Fannie Farmer and Joy of Cooking cookbooks. They're the classics. Honestly, they're all I need.

Tonight, I plan on making peanut butter muffins, as well as Alton Brown's peanut butter fudge.