or are single and have to cook for yourself?

Share your recipes:

Not one of you clowns has a patented chili recipe?

I post recipes for tailgating during football season. But if you want a recipe, here's one for you.

Turkish Poppy Seed Cake
Ingredients:
1 cup Semolina
4 eggs
1 cup sugar
1 cup vegetable oil
1 cup poppy seeds
1 cup flour
1 tbsp vanilla
1 tbsp baking powder

For Sorbet:
1.5 cups sugar
2.5 cups water
a few drops of lemon juice (to taste)

Before making the desert, sorbet is prepared. Mix water and sugar in mixer, and set on stove to boil. When it starts to boil up add the lemon juice and simmer for 10 minutes. Then put aside to cool.

Preparation:
Mix eggs and sugar until it turns white
Stir in oil and vanilla
Add poppy seeds, semolina, flour, and baking soda and mix in
Pour the mix into 5 liter tray
Bake at 350°F between 30-40 minutes (varies from stove to stove)
Sorbet is supposed to be cold, while the cake is hot
Pour sorbet evenly into cake
Take aside to cool

Optional:
Top with whipped cream or pudding


Afiyet olsun! (Turkish for Bon appetitie!)

(04-02-2014 07:13 PM)oklalittledixie Wrote:  Not one of you clowns has a patented chili recipe?

I live alone and love to cook and have a honed chili recipe. I'll post after the game

There are two times when I like to cook:

1. When I have lots of free time and don't have to clean up the mess. This never happens. I'm still in school and free time is a luxury..I'm a slow cooker so it takes a while to cook the meal, eat the meal, and then clean up afterwords. Some of my favorite things to cook are hibachi chicken and rice- literally just copy what they do in front of you at the restaurants or chicken parm.

2. Outdoor cooking/parties: Steaming oysters & clams, frying fish, roasting pig, cooking burgers, etc..

Other than that I'm not much of a cooker.

I love to cook and I have a fantastic chili recipe but it's a bit unusual so I'm not sure it's what you'd be looking for.

Oh I have a chili recipe.. My wife doesn't even have it.. If she did she wouldn't eat it because of what I put in it. But you can put it in a bowl on top of your head, and your tongue will beat you to death eating it.

I love to grill. Nothing better than sitting out on the deck on a nice 75 degree day with beer and the grill going. Don't really have any special recipes other than the occasionally homemade pizza on the grill or venison. hmmmm venison

(04-03-2014 09:26 AM)Bucster Wrote:  I love to grill. Nothing better than sitting out on the deck on a nice 75 degree day with beer and the grill going. Don't really have any special recipes other than the occasionally homemade pizza on the grill or venison. hmmmm venison

I'm interested in the pizza recipe...

(04-03-2014 09:39 AM)gdunn Wrote:  

(04-03-2014 09:26 AM)Bucster Wrote:  I love to grill. Nothing better than sitting out on the deck on a nice 75 degree day with beer and the grill going. Don't really have any special recipes other than the occasionally homemade pizza on the grill or venison. hmmmm venison

I'm interested in the pizza recipe...

Sure. I'm at work now but I can try and post it when I get home later.

(04-03-2014 09:47 AM)Bucster Wrote:  

(04-03-2014 09:39 AM)gdunn Wrote:  

(04-03-2014 09:26 AM)Bucster Wrote:  I love to grill. Nothing better than sitting out on the deck on a nice 75 degree day with beer and the grill going. Don't really have any special recipes other than the occasionally homemade pizza on the grill or venison. hmmmm venison

I'm interested in the pizza recipe...

Sure. I'm at work now but I can try and post it when I get home later.

Please do. I'm always interested in pizza and I've never grilled one.

When I make homemade pizza I buy the dough from Publix but my toppings are usually, chorizo, jalapenos, shallots, garlic and bacon. So damn good.

Chili

1+ lb hamburger or deer burger (deer bacon burger is awesome in this) - cook and drain
1 package of Johnsonville Italian hot sausage ( the pack with the 5 links in it) cook and drain (or a link of jalapeno deer sausage)
1+ lbs of stew beef (cut into smaller pieces) do not cook prior to adding to mixture
2 cans dark red kidney beans
1 large red onion diced
1 large green bell pepper diced
1 can of Rotel mild/hot
1 package of mushrooms diced ( I usually leave out the mushrooms when my wife is partaking, she hates mushrooms)
1/4 teaspoon of garlic salt
less than a 1/4 teaspoon of cayenne pepper
two large cans (get a third small can) of tomato sauce

Put it in a 6 qt crock pot on low for about 8 hours.

I use ground bison, instead of beef. It's a much leaner meat, and better tasting too.

Filé gumbo is pretty easy.

Shrimp stock, however much you think you need for however many people you're cooking for.
Buy 2lbs of shrimp, peel and put legs, heads, and shells in some water with some black pepper and salt. Let that boil while you do the rest.

Make roux.
Flour and oil
Mix together in a skillet and brown the flour until it is the constancy and colour of dark chocolate. Takes about 2 hours.

Mix it all in.
Strain the stock and put however much you are eating into a large pot. Put a cup to a cup and a half, if you have about 1 quart to 2 in the pot. It should look a lot like coffee.

Add, bay leaves, red pepper, white pepper, garlic, peppers if you want, onions, and some cayenne pepper in and boil that for an hour or so.

Add shrimp and sausage, or whatever meat, and cook the shrimp through, just a few minutes.

Boom, real gumbo.

Add filé powder to each bowl to suit and some bread.

Takes a few hours to make but it's good and easy.

(04-02-2014 09:31 PM)flyingswoosh Wrote:  

(04-02-2014 07:13 PM)oklalittledixie Wrote:  Not one of you clowns has a patented chili recipe?

I live alone and love to cook and have a honed chili recipe. I'll post after the game

Nice. I'll post my crock pot beer chili recipe.

(04-03-2014 01:56 PM)HeartOfDixie Wrote:  Filé gumbo is pretty easy.

Shrimp stock, however much you think you need for however many people you're cooking for.
Buy 2lbs of shrimp, peel and put legs, heads, and shells in some water with some black pepper and salt. Let that boil while you do the rest.

Make roux.
Flour and oil
Mix together in a skillet and brown the flour until it is the constancy and colour of dark chocolate. Takes about 2 hours.

Mix it all in.
Strain the stock and put however much you are eating into a large pot. Put a cup to a cup and a half, if you have about 1 quart to 2 in the pot. It should look a lot like coffee.

Add, bay leaves, red pepper, white pepper, garlic, peppers if you want, onions, and some cayenne pepper in and boil that for an hour or so.

Add shrimp and sausage, or whatever meat, and cook the shrimp through, just a few minutes.

Boom, real gumbo.

Add filé powder to each bowl to suit and some bread.

Takes a few hours to make but it's good and easy.

Do you use andouille sausage? Why no okra?

I do all of the cooking, not that my wife can’t cook, she's actually a
pretty good cook… but she is insanely slow at preparing meals.

Herb crusted fried pork chops.

I highly recommend using extra virgin coconut oil. If you don't know what this stuff is, go out and pick up a jar. It's a healthy oil, it tastes great and it is awesome for pan frying or sauteing. The more fancy brands tend to cost more but taste even better.

Mix Mrs Dash and New Orleans style seafood and poultry seasoning in a half cup of flour on a plate. Wet pork chops under tap and toss onto plate. Make sure entire chop is coated with the flour and seasoning mixture. Heat two tablespoons coconut oil on medium heat in a small to medium size skillet. Heat oil until viscosity becomes almost like water. Fry chops on both sides until coating is brown and crispy. If you are using thicker pork chops, cut center to make sure it is white all the way through.


Server with garlic mashed potatoes or steamed veggies.

recommended beer: Fischer Amber

Pizza with Prosciutto, Basil and Goat Cheese on the Grill

Ingredients:
Precooked pizza rounds (10 inches)
Olive oil for coating
Cornmeal
2 red or yellow bell peppers
1 cup tomato sauce
1⁄4 lb. sliced prosciutto, cut into small pieces
1⁄4 lb. goat cheese
2 Tbs. chopped fresh basil or 1 Tbs. dried
Salt and ground pepper, to taste

Directions
Prepare gas grill for indirect grilling over high heat (400°F) and oil the grill rack.

Brush both sides of the pizza rounds with olive oil and sprinkle with a little cornmeal.

Place the rounds on the unheated portion of the grill. Cook, 5 to 8 minutes per side for uncooked pizza rounds, 3 to 4 minutes per side for precooked rounds.

Grill the bell peppers directly over high heat, turning to char and blister them on all sides, 5 to 7 minutes. Transfer to a paper bag, close the bag and let stand for 10 minutes. Chop the peppers and set aside.

Spread the tomato sauce on each pizza round. Top each round with half of the bell peppers and half of the prosciutto. Dot each pizza with goat cheese and basil. Season with salt and pepper.

Place the pizzas on the unheated part of the grill, cover the grill, and bake over indirect high heat until the topping is thoroughly heated. About 10 minutes.

Obviously you can use any toppings for this one and don't have to use Prosciutto and Goat Cheese, it's just something I particularly enjoy.

(04-03-2014 10:05 AM)BucFyre Wrote:  

(04-03-2014 09:47 AM)Bucster Wrote:  

(04-03-2014 09:39 AM)gdunn Wrote:  

(04-03-2014 09:26 AM)Bucster Wrote:  I love to grill. Nothing better than sitting out on the deck on a nice 75 degree day with beer and the grill going. Don't really have any special recipes other than the occasionally homemade pizza on the grill or venison. hmmmm venison

I'm interested in the pizza recipe...

Sure. I'm at work now but I can try and post it when I get home later.

Please do. I'm always interested in pizza and I've never grilled one.

When I make homemade pizza I buy the dough from Publix but my toppings are usually, chorizo, jalapenos, shallots, garlic and bacon. So damn good.

This!

We do pizza on the grill a couple times a year and we use the Publix dough on pizza baking stones. My grill is charcoal so I typically use a foil pack of wood chips to give it the wood fired taste. I typically use a mix of shredded and fresh mozzarella cheese with a pizza sauce my wife gets from one of her coworkers. She's from a long line of pizza makers from up north and will make you as much as you want but refuses to disclose whats in it. As for toppings it depends on what you have a taste for. Last spring the weekend after Easter we had plenty of sliced ham left over from a family dinner so I diced it up and spread it on with pineapple slices for a Hawaiian style pizza and it was pretty good.


My oldest son was cooking supper one night for us and found what is now a family favorite by accident. We had been doing chicken breasts we get from a local meat market on the grill for chicken sandwiches for years. He was cooking because of a commitment my wife and I had and instead of the soul seasoning blend we use he accidentally grabbed the Old Bay seasoning. When he discovered what he had done he put the soul seasoning on as well. We got home and loved the sandwiches and have done them that way ever since.

My biggest problem I have sharing what I cook is I hardly ever follow a recipe. I may have a starting point for something and season to taste, other stuff I tend to wing it. One of the favorites I have for large gatherings is a chicken bog. I don't really have a recipe for it....my Grandaddy used to say that a chicken bog is like BBQ, an art form not a chore, but this is as good of a starting point as any

http://www.discoversouthcarolina.com/see...fault.aspx

The biggest differences in this one and mine is I don't use Italian seasoning, I use Morton's Nature's seasoning and ground black pepper, and I add a pound of bulk hot pork sausage along with the smoked sausage.