MidnightVixen
"Flirtaholic "
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*waves* 
Do you supersize your thunder thighs at the drive up?
- Thread starter koalabear
- Start date
MidnightVixen
"Flirtaholic "
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koalabear said:That's why he bookmarked it! You've been running thru here nekkid again haven't ya......
Heheh.. uh huh.. I was bored, noone to play with, Ya know how I get .
MidnightVixen
"Flirtaholic "
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koalabear said:I wondered where my cucumbers had been disappearing too.....
I'll never tell
MidnightVixen
"Flirtaholic "
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koalabear said:and just the long, thick ones too......you must have been really "hungry"....
I was " Hungry"
MidnightVixen
"Flirtaholic "
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koalabear said:Uhhhh...I just the noticed the Turkey Baster is gone too.......
Is it? well now , where could it have gone to....
MidnightVixen
"Flirtaholic "
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koalabear said:Geeeeesh.....good thing I hid the glass vibes in vault!!!.....
Damn! Sneaky man!
BlackWolf65
Alpha Lycan
- Joined
- Mar 11, 2006
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- 15,721
Intersting cooking methods going on in here today...
At any rate, I'm bored, I'm waiting to hear from DF, and I decided to pull out some recipes... This one is one of my all-time FAVORITES - I lifted it from Emeril Lagasse... But be warned - this is NOT a recipe for the faint-hearted, nor is it one for those who have high cholesterol. This recipe is a celebration of pork fat... It's a bit complicated, so don't try it unless you're sure you can do it. It's lengthy, and it's a pain in the butt to make. But, O... M... G... It is *SO* worth making...
Bacon-Wrapped Double-Cut Pork Chops with Homemade Andouille Sausage Stuffing and Ham Hock Gravy
INGREDIENTS:
* 4 tablespoons vegetable oil
* 1/2 pound andouille sausage, finely chopped (Recipe Below)
* 1/2 cup chopped onions
* 1/4 cup chopped bell peppers
* 1/4 cup chopped celery
* 2 tablespoons chopped garlic
* 4 cups crumbled cornbread
* 2 cups chicken stock
* Salt and cayenne
* 4 each double cut loin pork chops, bone in and about 14 ounces each
* 16 slices of raw bacon
* Ham hock gravy (Recipe Below)
METHOD:
Preheat the oven to 400 degrees F. Heat 1 tablespooon of the vegetable oil in a large skillet over medium heat. Add the andouille sausage and cook, stirring, for about 3 minutes. Add the onions, bell peppers, and celery. Cook, stirring, for about 5 minutes or until the vegetables are wilted. Season with salt and pepper. Stir in the garlic. Add the cornbread and stock and mix well. Season with salt and cayenne. Cook, stirring, for about 2 to 3 minutes. Remove from heat. Cool the dressing. Make a 1 to 2-inch slit on the side of the pork chop. Season the entire chop with salt and cayenne. Stuff each pork chop with a good amount of the stuffing, about 1/2 to 3/4 cup. The chop will be very full. Wrap each chop with 4 slices of the bacon, making sure that each end of bacon over laps the other. Heat the remaining oil in a large skillet over medium--high heat. Carefully lay the chops in the pan. Sear the chops for about 4 to 5 minutes on one side, or until one side of the bacon is crispy. Flip the chops over and continue to sear for 4 minutes. Remove the chops from the heat and place in the oven. Roast the chops for about 6 to 8 minutes for medium. Remove the chops from pan and allow to rest for a couple of minutes before serving.
Yield: 4 servings
------------------------------
Andouille Sausage
(For this, you will need a smoker, preferably a good one, but you *can* use one of the smokers that you place in your oven, but you'll have to do it small batches rather than doing the whole thing in one shot.)
INGEDIENTS:
* 1 boneless pork butt, about 5 pounds, cut into 1-inch pieces
* 1/2 cup Rustic Rub
* 1 1/2 teaspoons chili powder
* 1/4 cup paprika
* 1 1/2 teaspoons file powder
* 3 teaspoons freshly ground black pepper
* 1 teaspoon cumin
* 1 1/2 teaspoons crushed red pepper
* 2 teaspoons garlic powder
* 2 teaspoons salt
* 1/4 cup chopped garlic
METHOD:
Prepare the smoker. In a mixing bowl, toss the pork with the remaining ingredients together. Cover and refrigerate for 24 hours. Remove from the refrigerator and pass the meat through a meat grinder with a 1/2-inch die attachment. Remove half of the meat and pass through the grinder a second time. Form the mixture into 4-ounce patties. Place the patties in the smoker and smoke for 25 to 30 minutes. Remove from the smoker and cool.
Yield: 5 pounds
NOTE: Rustic Rub is a product from Emeril Lagasse - available in grocery stores.
-------------------------------
Ham Hock Gravy
INGREDIENTS:
* 3 tablespoons olive oil
* 1 cup chopped yellow onions
* 1 cup chopped green bell peppers
* 1/2 cup chopped celery
* 1 teaspoon minced garlic
* 1 tablespoon tomato paste
* 1 cup dry red wine
* 2 medium ham hocks (about 1 1/2 pounds)
* 6 cups veal stock, or rich beef stock
* 2 tablespoons unsalted butter
* 2 tablespoons all-purpose flour
* Salt
* Freshly ground black pepper
METHOD:
In a Dutch oven or large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, and celery, and cook, stirring, until they begin to caramelize, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the tomato paste, stir well to combine, and cook until it begins to brown, about 1 1/2 minutes. Add the red wine and cook, stirring, to deglaze the pan and loosen any bits clinging to the bottom. Add the ham hocks and veal stock, and bring to a boil. Reduce the heat to medium and simmer until reduced by half, 2 hours and 45 minutes. Remove from the heat. Remove the ham hocks and set aside to cool. Meanwhile, in a small saucepan, melt the butter over medium heat. Add the flour, whisking constantly, until smooth and starting to thicken, about 2 minutes. Continue to cook, constantly stirring with a wooden spoon until the roux has a nutty aroma and becomes a light peanut butter color, 3 to 4 minutes. Remove from the heat and cool. Whisk the cooled roux into the hot gravy and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes until thickened. Cover to keep warm.
Remove the fat and skin from the ham hocks and discard. Remove the meat from the bone and finely chop. Return the meat to the gravy, add salt and pepper to taste, and keep covered until ready to serve with the stuffed pork hops.
Yield: 2 cups
At any rate, I'm bored, I'm waiting to hear from DF, and I decided to pull out some recipes... This one is one of my all-time FAVORITES - I lifted it from Emeril Lagasse... But be warned - this is NOT a recipe for the faint-hearted, nor is it one for those who have high cholesterol. This recipe is a celebration of pork fat...
It's a bit complicated, so don't try it unless you're sure you can do it. It's lengthy, and it's a pain in the butt to make. But, O... M... G... It is *SO* worth making...Bacon-Wrapped Double-Cut Pork Chops with Homemade Andouille Sausage Stuffing and Ham Hock Gravy
INGREDIENTS:
* 4 tablespoons vegetable oil
* 1/2 pound andouille sausage, finely chopped (Recipe Below)
* 1/2 cup chopped onions
* 1/4 cup chopped bell peppers
* 1/4 cup chopped celery
* 2 tablespoons chopped garlic
* 4 cups crumbled cornbread
* 2 cups chicken stock
* Salt and cayenne
* 4 each double cut loin pork chops, bone in and about 14 ounces each
* 16 slices of raw bacon
* Ham hock gravy (Recipe Below)
METHOD:
Preheat the oven to 400 degrees F. Heat 1 tablespooon of the vegetable oil in a large skillet over medium heat. Add the andouille sausage and cook, stirring, for about 3 minutes. Add the onions, bell peppers, and celery. Cook, stirring, for about 5 minutes or until the vegetables are wilted. Season with salt and pepper. Stir in the garlic. Add the cornbread and stock and mix well. Season with salt and cayenne. Cook, stirring, for about 2 to 3 minutes. Remove from heat. Cool the dressing. Make a 1 to 2-inch slit on the side of the pork chop. Season the entire chop with salt and cayenne. Stuff each pork chop with a good amount of the stuffing, about 1/2 to 3/4 cup. The chop will be very full. Wrap each chop with 4 slices of the bacon, making sure that each end of bacon over laps the other. Heat the remaining oil in a large skillet over medium--high heat. Carefully lay the chops in the pan. Sear the chops for about 4 to 5 minutes on one side, or until one side of the bacon is crispy. Flip the chops over and continue to sear for 4 minutes. Remove the chops from the heat and place in the oven. Roast the chops for about 6 to 8 minutes for medium. Remove the chops from pan and allow to rest for a couple of minutes before serving.
Yield: 4 servings
------------------------------
Andouille Sausage
(For this, you will need a smoker, preferably a good one, but you *can* use one of the smokers that you place in your oven, but you'll have to do it small batches rather than doing the whole thing in one shot.)
INGEDIENTS:
* 1 boneless pork butt, about 5 pounds, cut into 1-inch pieces
* 1/2 cup Rustic Rub
* 1 1/2 teaspoons chili powder
* 1/4 cup paprika
* 1 1/2 teaspoons file powder
* 3 teaspoons freshly ground black pepper
* 1 teaspoon cumin
* 1 1/2 teaspoons crushed red pepper
* 2 teaspoons garlic powder
* 2 teaspoons salt
* 1/4 cup chopped garlic
METHOD:
Prepare the smoker. In a mixing bowl, toss the pork with the remaining ingredients together. Cover and refrigerate for 24 hours. Remove from the refrigerator and pass the meat through a meat grinder with a 1/2-inch die attachment. Remove half of the meat and pass through the grinder a second time. Form the mixture into 4-ounce patties. Place the patties in the smoker and smoke for 25 to 30 minutes. Remove from the smoker and cool.
Yield: 5 pounds
NOTE: Rustic Rub is a product from Emeril Lagasse - available in grocery stores.
-------------------------------
Ham Hock Gravy
INGREDIENTS:
* 3 tablespoons olive oil
* 1 cup chopped yellow onions
* 1 cup chopped green bell peppers
* 1/2 cup chopped celery
* 1 teaspoon minced garlic
* 1 tablespoon tomato paste
* 1 cup dry red wine
* 2 medium ham hocks (about 1 1/2 pounds)
* 6 cups veal stock, or rich beef stock
* 2 tablespoons unsalted butter
* 2 tablespoons all-purpose flour
* Salt
* Freshly ground black pepper
METHOD:
In a Dutch oven or large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, and celery, and cook, stirring, until they begin to caramelize, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the tomato paste, stir well to combine, and cook until it begins to brown, about 1 1/2 minutes. Add the red wine and cook, stirring, to deglaze the pan and loosen any bits clinging to the bottom. Add the ham hocks and veal stock, and bring to a boil. Reduce the heat to medium and simmer until reduced by half, 2 hours and 45 minutes. Remove from the heat. Remove the ham hocks and set aside to cool. Meanwhile, in a small saucepan, melt the butter over medium heat. Add the flour, whisking constantly, until smooth and starting to thicken, about 2 minutes. Continue to cook, constantly stirring with a wooden spoon until the roux has a nutty aroma and becomes a light peanut butter color, 3 to 4 minutes. Remove from the heat and cool. Whisk the cooled roux into the hot gravy and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes until thickened. Cover to keep warm.
Remove the fat and skin from the ham hocks and discard. Remove the meat from the bone and finely chop. Return the meat to the gravy, add salt and pepper to taste, and keep covered until ready to serve with the stuffed pork hops.
Yield: 2 cups
starrynightin64
Gimpi Girl
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- Jun 19, 2006
- Posts
- 60,256
ahhhh so this leaves me out on the cooking part...
hummmm.... not that far over to go to Emeril's for dinner sometime
hummmm.... not that far over to go to Emeril's for dinner sometime
starrynightin64
Gimpi Girl
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- Jun 19, 2006
- Posts
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You're still weedy huh?koalabear said:Hey get a hairnet ON!.....Oh never mind, I see you shave it......
or is that a new method of herb gardening?
BlackWolf65
Alpha Lycan
- Joined
- Mar 11, 2006
- Posts
- 15,721
I believe it was Starry who asked for something using cast iron...
Cast Iron Cornbread with Orange Honey Butter
Orange Honey Butter
INGREDIENTS:
* 6 Tbsp. Unsalted butter, room temperature
* 1 Tsp. Salt
* 1 Tbsp. Orange juice concentrate
* 1 Tbsp. Honey
METHOD:
Place the softened butter in a bowl with the salt and whisk until creamy. Whisk in the orange juice concentrate, then the honey. Whisk until smooth. Set aside.
Cornbread
INGREDIENTS:
* 1 Cup Yellow cornmeal
* 1 Cup All-purpose flour
* 2 Tbsp Granulated sugar
* 1 Tsp. Salt
* 1-1/2 Tsp. Baking powder
* 1/2 Cup Buttermilk
* 1/2 Cup Milk
* 1 Egg
* 6 Tbsp. Unsalted butter, melted and cooled
* 1 Tbsp. Lard - (Yes, LARD )
METHOD:
Preheat oven to 425 degrees. Place a seasoned 10-inch cast iron skillet on the center rack and heat for 15 minutes. While the pan is heating, stir together the cornmeal, flour, sugar, salt, and baking powder in a large bowl. In another bowl, whisk the buttermilk, milk, and egg until well blended. Whisk in the cooled butter. Add the mixture to the dry ingredients, and stir with a wooden spoon *JUST* until completely blended. Remove the skillet from the oven and add the lard. As it melts, brush it evenly over the inside, coating the bottom and the sides. Pour the batter into the pan, spreading evenly. Bake about 20 minutes on the center oven rack, until a toothpick inserted in the center comes out clean. Remove from the oven and brush with a little of the Orange Honey Butter. Cool about 15 minutes before cutting into wedges. Serve with the remaining Orange Honey Butter.
Cast Iron Cornbread with Orange Honey Butter
Orange Honey Butter
INGREDIENTS:
* 6 Tbsp. Unsalted butter, room temperature
* 1 Tsp. Salt
* 1 Tbsp. Orange juice concentrate
* 1 Tbsp. Honey
METHOD:
Place the softened butter in a bowl with the salt and whisk until creamy. Whisk in the orange juice concentrate, then the honey. Whisk until smooth. Set aside.
Cornbread
INGREDIENTS:
* 1 Cup Yellow cornmeal
* 1 Cup All-purpose flour
* 2 Tbsp Granulated sugar
* 1 Tsp. Salt
* 1-1/2 Tsp. Baking powder
* 1/2 Cup Buttermilk
* 1/2 Cup Milk
* 1 Egg
* 6 Tbsp. Unsalted butter, melted and cooled
* 1 Tbsp. Lard - (Yes, LARD
)METHOD:
Preheat oven to 425 degrees. Place a seasoned 10-inch cast iron skillet on the center rack and heat for 15 minutes. While the pan is heating, stir together the cornmeal, flour, sugar, salt, and baking powder in a large bowl. In another bowl, whisk the buttermilk, milk, and egg until well blended. Whisk in the cooled butter. Add the mixture to the dry ingredients, and stir with a wooden spoon *JUST* until completely blended. Remove the skillet from the oven and add the lard. As it melts, brush it evenly over the inside, coating the bottom and the sides. Pour the batter into the pan, spreading evenly. Bake about 20 minutes on the center oven rack, until a toothpick inserted in the center comes out clean. Remove from the oven and brush with a little of the Orange Honey Butter. Cool about 15 minutes before cutting into wedges. Serve with the remaining Orange Honey Butter.
BlackWolf65
Alpha Lycan
- Joined
- Mar 11, 2006
- Posts
- 15,721
koalabear said:LOL....BW, it's starting to sound like your den....hehehehe
Tried your Cilantro salmon for lunch....OMG! It was good!!...
Nice!!! I'm glad you liked it!
BlackWolf65
Alpha Lycan
- Joined
- Mar 11, 2006
- Posts
- 15,721
Could always get the bear to cook for you...starrynightin64 said:ahhhh so this leaves me out on the cooking part...
hummmm.... not that far over to go to Emeril's for dinner sometime
BlackWolf65
Alpha Lycan
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- Mar 11, 2006
- Posts
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I ain't *touching* that comment...koalabear said:Not sure if it's in the Hot Pepper or Banana Delight Category.......
starrynightin64
Gimpi Girl
- Joined
- Jun 19, 2006
- Posts
- 60,256
I ask & he just laughs...BlackWolf65 said:Could always get the bear to cook for you...
GypsyByrd and I want to import him down here but so far it doesn't look good
starrynightin64
Gimpi Girl
- Joined
- Jun 19, 2006
- Posts
- 60,256
Mr Bear has cast iron older then God & he lives for using it...BlackWolf65 said:
