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USCHO Cooks: Open Your Mystery Basket.

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Re: USCHO Cooks: Open Your Mystery Basket.

Beer Pong Horn said:
So, tonight I'm making this: http://www.tasteofhome.com/Recipes/Slow-Cooker-Bread-Pudding

And for tomorrow morning, I'm making this: http://thecakeeccentric.wordpress.com/2010/12/05/brunch-crock-pot-french-toast/

...

Somewhere, Xzibit is saying, "Yo dawg, I herd u like French toast..."
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That French Toast looks good!

And I picked up a basket of jalapenos at the Farmer's Market yesterday. Other than salsa, what can I do?
 
Re: USCHO Cooks: Open Your Mystery Basket.

ShirtlessBob said:
That French Toast looks good!

And I picked up a basket of jalapenos at the Farmer's Market yesterday. Other than salsa, what can I do?
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I was at a friends the other night and he made what he called armadillo eggs. they were japlepenos that he cut the tops off and then the seeds out, stuffed them with cheese, then covered them with ground beef and grilled them. They were not bad. He made the beef layer a little thin so as it cooked on some of them the beef shrank up and exposed the jalapenos as the burger fell apart a bit but on others it stuck ok. I would think if you mixed in some egg or breadcrumbs it might help keep it together some.
 
Re: USCHO Cooks: Open Your Mystery Basket.

I went with this recipe for dinner tonight. It was pretty delicious. And, not bad for my first ever dinner using a Crock Pot. I ended up adding in a small can of chile peppers, some beans, and some taco seasoning, so it ended up more like a chili and less like a chowder, but it was still pretty freaking delicious. And, now I've got leftovers for the whole week.
 
Re: USCHO Cooks: Open Your Mystery Basket.

Cooked my first pizza (frozen, unfortunately) on the pizza stone I got. Why didn't I start using one of these sooner? Perfect, crispy crust.
 
Re: USCHO Cooks: Open Your Mystery Basket.

Subscribed because after the State Fair I need to get back to eating real food.
 
Re: USCHO Cooks: Open Your Mystery Basket.

Made a loaf of bread with 2 cups of whole wheat, 2 cups of bread flour, 1/2 cup of Demerara sugar, water, yeast, and salt, and it rose. I'm hoping I didn't add too much sugar.
 
Re: USCHO Cooks: Open Your Mystery Basket.

ShirtlessBob said:
Made a loaf of bread with 2 cups of whole wheat, 2 cups of bread flour, 1/2 cup of Demerara sugar, water, yeast, and salt, and it rose. I'm hoping I didn't add too much sugar.
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Seems to me to be a bit on the high side for a normal sandwich loaf, but certainly fine for an anadama-style bread.
 
Re: USCHO Cooks: Open Your Mystery Basket.

Make a pale ale/fruit leather reduction, which barely turns out in time and probably tastes disgusting.

Drizzle over butter-sauteed snails (shells removed) with a perfunctory salad on the side for which I've produced a Dijon vinaigrette. Pray the lack of integration isn't a big deal, even though odds are I'm getting the boot.
 
Re: USCHO Cooks: Open Your Mystery Basket.

FadeToBlack&Gold said:
Make a pale ale/fruit leather reduction, which barely turns out in time and probably tastes disgusting.

Drizzle over butter-sauteed snails (shells removed) with a perfunctory salad on the side for which I've produced a Dijon vinaigrette. Pray the lack of integration isn't a big deal, even though odds are I'm getting the boot.
Click to expand...
Don't worry, Amanda Freitag will let you down gently, while Geoffrey Zakarian will tell you that the snails were good, but everything else tasted awful. Aaron Sanchez will stare at you if you speak of the snails in anything less than adoring tones.
 
Re: USCHO Cooks: Open Your Mystery Basket.

In-laws over for dinner. Menu:

Appetizers:
Roasted tomato and basil dip
Caramelized onions
various cheeses and crackers
garlic stuffed olives
almonds

DInner:
Angel hair tossed with olive oil garlic and fresh basil with additions of (add your own)
roasted zucchini and summer squash
roasted tomatoes
roasted asparagus
Steamed broccoli
thinly sliced steamed carrots
Sliced chicken breast
Fresh parmesan- shredded

Eggplant roll-ups (like lasagne but roasted egglant instead of noodles) with meat sauce

Dessert:
Chocolate cake with half frosted white half chocolate
Fresh strawberries
French vanilla ice cream from the fahm.

Wine
Ginger beer

served all the veggies and chicken room temp after preparing earlier in the day (It was bleeding hot so I couldn't deal with heating it all up again). Served the pasta hot. It came out really well.
 
Re: USCHO Cooks: Open Your Mystery Basket.

leswp1 said:
In-laws over for dinner. Menu:

Appetizers:
Roasted tomato and basil dip
Caramelized onions
various cheeses and crackers
garlic stuffed olives
almonds

DInner:
Angel hair tossed with olive oil garlic and fresh basil with additions of (add your own)
roasted zucchini and summer squash
roasted tomatoes
roasted asparagus
Steamed broccoli
thinly sliced steamed carrots
Sliced chicken breast
Fresh parmesan- shredded

Eggplant roll-ups (like lasagne but roasted egglant instead of noodles) with meat sauce

Dessert:
Chocolate cake with half frosted white half chocolate
Fresh strawberries
French vanilla ice cream from the fahm.

Wine
Ginger beer

served all the veggies and chicken room temp after preparing earlier in the day (It was bleeding hot so I couldn't deal with heating it all up again). Served the pasta hot. It came out really well.
Click to expand...

I had chicken parm from Gemignani's for dinner (best Italian in Houghton), but I want all of this. :)
 
Re: USCHO Cooks: Open Your Mystery Basket.

I did another southern soul food type thing tonight. I fried some hybrid striped bass (caught them myself) coated with a creole style breading. Cooked up some cheesy grits and put that in a deep plate and topped them with sauteed mushrooms and onions. Placed the fish around the grits and finished it off with a few dashes of hot sauce. The crunchy bite from the breading on the fish combined with the smooth texture of the cheesy grits and some heat from the hot sauce was awesome. Definetly a comfort food.
 
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