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USCHO Cooks: Open Your Mystery Basket.

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Re: USCHO Cooks: Open Your Mystery Basket.

CarlS said:
I can highly recommend spiced pumpkin cheesecake with bourbon cream sauce ...
Click to expand...

jen said:
I've made this a few times - it's really good and pretty easy - <a href="http://www.epicurious.com/recipes/food/views/Pumpkin-Cheesecake-with-Caramel-Swirl-2635">Pumpkin Cheesecake with Caramel Swirl</a>.
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That's two votes for cheesecake.

As for ribeye, I'm going to cook them in a cast-iron skillet (the Foreman would ruin them). At what temp do I want the stove to be? And how long per side?
 
Re: USCHO Cooks: Open Your Mystery Basket.

ShirtlessBob said:
That's two votes for cheesecake.

As for ribeye, I'm going to cook them in a cast-iron skillet (the Foreman would ruin them). At what temp do I want the stove to be? And how long per side?
Click to expand...

Depends on thickness, and how bloody you like them (hopefully very).
 
Re: USCHO Cooks: Open Your Mystery Basket.

CarlS said:
I can highly recommend spiced pumpkin cheesecake with bourbon cream sauce ...
Click to expand...

jen said:
I've made this a few times - it's really good and pretty easy - <a href="http://www.epicurious.com/recipes/food/views/Pumpkin-Cheesecake-with-Caramel-Swirl-2635">Pumpkin Cheesecake with Caramel Swirl</a>.
Click to expand...

FadeToBlack&Gold said:
Depends on thickness, and how bloody you like them (hopefully very).
Click to expand...
8-10 oz, and no more than medium rare.
 
Re: USCHO Cooks: Open Your Mystery Basket.

ShirtlessBob said:
8-10 oz, and no more than medium rare.
Click to expand...

Ive been cooking steaks in a cast-iron pan this way and have been pleased:

<iframe width="560" height="315" src="http://www.youtube.com/embed/1FYZHkjgwdc" frameborder="0" allowfullscreen></iframe>

He does a sirloin or strip here, but I have done it with rib-eyes as well. I had the pan fairly hot when I added the oil (I used a blend of canola and olive) and waited for it to heat up some more and get to that smoking point. Then it was a little more than 3 minutes per side since I wanted a bit more doneness (medium rare) than the rare he talks about here. Did the butter thing to and it definetly added a nice flavor. I just need to start saving that butter/oil mixture when I am done and using it over again in the future.
 
Re: USCHO Cooks: Open Your Mystery Basket.

Proud2baLaker said:
Ive been cooking steaks in a cast-iron pan this way and have been pleased:

<iframe width="560" height="315" src="http://www.youtube.com/embed/1FYZHkjgwdc" frameborder="0" allowfullscreen></iframe>

He does a sirloin or strip here, but I have done it with rib-eyes as well. I had the pan fairly hot when I added the oil (I used a blend of canola and olive) and waited for it to heat up some more and get to that smoking point. Then it was a little more than 3 minutes per side since I wanted a bit more doneness (medium rare) than the rare he talks about here. Did the butter thing to and it definetly added a nice flavor. I just need to start saving that butter/oil mixture when I am done and using it over again in the future.
Click to expand...
Thank you. Can't wait to try it out.
 
Re: USCHO Cooks: Open Your Mystery Basket.

ShirtlessBob said:
Thank you. Can't wait to try it out.
Click to expand...

Definetly make sure you let the steaks come up to room temp before cooking. I've gotten too excited before and not let tham do that and ended up with cold centers (thankfully that was with cheaper cuts and I havent done that with the better ones). I too will be doing this on Wednesday night for my own personally thanksgiving meal. Still havent decided on sides yet. Considering a loaded baked potato or rustic style smashed redskins (with skin still on) with green onion and sourcream and garlic. Some kind of vegetable probably and bread. And some whiskey.
 
Re: USCHO Cooks: Open Your Mystery Basket.

Anyone know how many min/lb for a fresh from the farm turkey that is brined at home in a convection oven? This convection oven thing is like learning how to drive again!
 
Re: USCHO Cooks: Open Your Mystery Basket.

Did my personal thanksgiving tonight. Had a nice ribeye (cooked in a cast iron pan) and threw some mushrooms in there too. My steak was quite thick so it took a few more minutes per side and I even threw it under the broiler for a minute with a little gorgonzola on it. I love the earthy taste of gorgonzola or blue cheese with a good steak. Steak turned out darn near perfect at medium rare. Sides were smashed redskin potatoes with garlic and green onions, broccoli and bread. Nothing to special but still nice to have something I dont get very often. Paried it with a few fingers of The Dalmore - 12 year old.

Shirtless, I'm curious to hear how your steaks turned out in the cast iron.
 
Re: USCHO Cooks: Open Your Mystery Basket.

Proud2baLaker said:
Did my personal thanksgiving tonight. Had a nice ribeye (cooked in a cast iron pan) and threw some mushrooms in there too. My steak was quite thick so it took a few more minutes per side and I even threw it under the broiler for a minute with a little gorgonzola on it. I love the earthy taste of gorgonzola or blue cheese with a good steak. Steak turned out darn near perfect at medium rare. Sides were smashed redskin potatoes with garlic and green onions, broccoli and bread. Nothing to special but still nice to have something I dont get very often. Paried it with a few fingers of The Dalmore - 12 year old.

Shirtless, I'm curious to hear how your steaks turned out in the cast iron.
Click to expand...
I cooked my steaks in bacon fat and they turned out a lovely medium rare. I should have steak more often.
 
Re: USCHO Cooks: Open Your Mystery Basket.

ShirtlessBob said:
What did you end up serving?
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Brined a Turkey, 2 kinds of Sausage stuffing(one paleo,one not), Turnip, Squash, mashed Taters, Giblet gravy, peas, Blue Cheese and celery, cream cheese and celery, olives, pickles, pecan pie, Apple pie, Pumpkin pie, chocolate cream pie, gingerbread, beer, hard cider. I did the Pumpkin pie, roasted pumpkin last night, made a crust with Almond and coconut flours(paleo) all other pies by guests or the the wife, friends brought homemade yeast rolls also. I did everything else. It came out well, everything came out on time.:)

Normally have 15 or 16 folks here, today was only 9. fun time but alot of work that started last night and again at 7am for a 2 o'clock meal time.
 
Re: USCHO Cooks: Open Your Mystery Basket.

We did it pretty traditional:

Turkey
Stuffing
Mashed potatoes
Turnip
Butternut squash
Creamed onions
Carrots
Gravy

Wine
Beer

Apple Pie
Pumpkin Pie

Edit: And cranberry sauce of course!
 
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Re: USCHO Cooks: Open Your Mystery Basket.

walrus said:
Brined a Turkey, 2 kinds of Sausage stuffing(one paleo,one not), Turnip, Squash, mashed Taters, Giblet gravy, peas, Blue Cheese and celery, cream cheese and celery, olives, pickles, pecan pie, Apple pie, Pumpkin pie, chocolate cream pie, gingerbread, beer, hard cider. I did the Pumpkin pie, roasted pumpkin last night, made a crust with Almond and coconut flours(paleo) all other pies by guests or the the wife, friends brought homemade yeast rolls also. I did everything else. It came out well, everything came out on time.:)

Normally have 15 or 16 folks here, today was only 9. fun time but alot of work that started last night and again at 7am for a 2 o'clock meal time.
Click to expand...
Wow. Well done, good sir.

As for Christmas, I'm keeping my options open. I'm thinking of:

-Pizza and beer
-Roasted chicken with roasted root vegetables
-Chuck roast with onions, potatoes, and carrots
-Ham with sweet potatoes
-Two slabs of bacon... who needs bread, lettuce, and tomatoes?
 
Re: USCHO Cooks: Open Your Mystery Basket.

Brie w/ peach salsa and crackers (not baked, just room temp)

Turkey
Dressing
Mashed Potatoes
Hubbard Squash
Candied Sweet Potatoes
"Ghetto" Beans (my family's jokey nickname for green bean casserole)
Pretzel Jello (raspberry flavor)
Cranberry Sauce
Gravy

Pumpkin Pie
Pecan Pie

Iced Tea
Coffee
Sprite
Chardonnay
Cabernet
Woodford Reserve
Port


10 for dinner. I don't think we've had this big of a crowd for Thanksgiving since I was a kid, when my late grandmother would host 15+.
 
Re: USCHO Cooks: Open Your Mystery Basket.

ShirtlessBob said:
Wow. Well done, good sir.

As for Christmas, I'm keeping my options open. I'm thinking of:

-Pizza and beer
-Roasted chicken with roasted root vegetables
-Chuck roast with onions, potatoes, and carrots
-Ham with sweet potatoes
-Two slabs of bacon... who needs bread, lettuce, and tomatoes?
Click to expand...

I was thinking about Christmas dinner recently myself. I have been in charge of it at my parents the past few years. We have kind of started a tradition of doing seafood. Last year it was a salmon chowder for starters and then a shrimp and pasta dish. The year before I think we did grouper. This year I am thinking of doing the chowder again (my brother enjoyed it so much he asked for the recipie and he is NOT the kind of person to cook at all really...especially something that needs a recipie) and I am thinking some kind of shrimp and lobster mac and cheese bake or something like that.
 
Re: USCHO Cooks: Open Your Mystery Basket.

Proud2baLaker said:
I was thinking about Christmas dinner recently myself. I have been in charge of it at my parents the past few years. We have kind of started a tradition of doing seafood. Last year it was a salmon chowder for starters and then a shrimp and pasta dish. The year before I think we did grouper. This year I am thinking of doing the chowder again (my brother enjoyed it so much he asked for the recipie and he is NOT the kind of person to cook at all really...especially something that needs a recipie) and I am thinking some kind of shrimp and lobster mac and cheese bake or something like that.
Click to expand...

I'm thinking of doing a beef wellington for Christmas...
 
Re: USCHO Cooks: Open Your Mystery Basket.

Christmas cookies made so far: cranberry-cherry pinwheels, cranberry orange, cherry oatmeal, chocolate peppermint pinwheels, butter rum butterscotch pecan, and peanut butter maple. Still making eggnog thumbprints and candy canes in this round. Chocolate raspberry thumbprints, brandy snaps, cranberry pecan bark, and dark chocolate buttercrunch a little later.

Peanut butter maple may be my most favorite cookie ever. Holy cow. It's even better than I thought it would be.
 
Re: USCHO Cooks: Open Your Mystery Basket.

Grilled up some venison last night.

Marinated it in a marinade I made up of melted butter, bourbon, worcestershire sauce, garlic, brown suger, salt, and pepper. Ended up marinating them too long, since I didn't grill them up as soon as I had planned, so they have a strong marinated flavor, but at least the marinade tasted good. I wrapped them in bacon, then grilled them to a medium. I sauteed up some mushrooms and onions, with salt and pepper and just a hint of raspberry balsamic vinegar, and smothered the steaks in that. Then I sprinkled some gorgonzola crumbles over the top. I had carrots in a cheesy cream sauce as a side. Turned out really good, especially the steaks with the onions and mushrooms.
 
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