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Recipe What is the recipe you are known for?

Discussion in 'Tilted Food' started by Borla, Aug 4, 2011.

Page 3 of 6
  1. Daval

    Daval Getting Tilted

    I'm known for two main things. My lasagna - i make a tomato and roasted red pepper sauce that I usually simmer for a good two days. I make so many of these in a year for people who order them from me (I do catering part time) that I can make the sauce in my sleep.

    Also my ribs. I like to slow cook them with a bit of smoke and they are just delicious.
     
    Daval, Aug 26, 2011
    #41
  2. WOLF

    wolf Evil Grin

    Location:
    Right Behind You
    I am known for my roasted chicken and chicken cutlets, also Fettuccine Alfredo. I add ricotta cheese to the sauce.
     
    wolf, Aug 26, 2011
    #42
  3. shoegirl

    shoegirl Vertical

    Location:
    Ohio
    I'm not too much of a cook, mostly due to little practice, but I'm known well for at least two things. My chili - which I like to brag won a chili cook-off at work, and a fresh apple cake - which is the only thing in the world that I know how to make from scratch.
     
    shoegirl, Aug 26, 2011
    #43
  4. Daval

    Daval Getting Tilted

    Wanna post the Chili recipe? :0
     
    Daval, Aug 26, 2011
    #44
  5. shoegirl

    shoegirl Vertical

    Location:
    Ohio
    Sure, will do! Just have to wait until I get home to grab a copy of it! :) It's honestly nothing fancy, just something I came across the internet awhile back - it's got a great flavor, I think. Though, I do tinker a bit with the spices.
     
    shoegirl, Aug 26, 2011
    #45
  6. mixedmedia

    mixedmedia ...

    Location:
    Florida
    I'm not really known for recipes other than stuff my children particularly like.
    Those dishes are:

    sherry chicken (this was actually my mom's recipe)
    collard greens
    cornbread
    minestrone
    breakfast :)
    "chocolate lover's" cookies
    key lime pie
     
    mixedmedia, Aug 26, 2011
    #46
  7. Random McRandom

    Random McRandom Starry Eyed

    Ok Borla was kind enough to point me to this thread. It didn't show up in the search but I'd like to see more of your recipes and step-by-steps for those of us who aren't exactly great in the kitchen. :)
     
    Random McRandom, Oct 20, 2011
    #47
  8. Borla

    Borla Moderator Staff Member

    I believe I've posted it before, but I'm going to throw my rib recipe in here too:

    Spicy Memphis style rub:
    1/4 cup brown sugar
    3 tbl paprika
    2 tbl black pepper
    1 tbl celery salt
    1 tbl onion powder
    2 tsp garlic powder
    2 tsp mustard powder
    1 tsp ground cumin
    1 tsp chipolte pepper powder

    I make that rub, mixing it up well. I like using baby back ribs, but any style will do. I usually try to peel off the membranes on the bottom, but if you are going to smoke them, that's not necessary. If you are doing them in the oven, I recommend it. Also, with many pork rubs, you want to be careful about how long let leave the rub on before cooking. I personally think that if you do it overnight, or for many hours, it can give the ribs a ham like taste instead of the flavor you want. So I've started rubbing my ribs literally minutes before it's time to smoke them. However, I do recommend taking your ribs out of the fridge several hours before cooking. It makes a big difference if the meat has warmed up properly. Apply the rub to both sides of the ribs. On a large rack I usually apply about 2 tablespoons each to the top and bottom sides. Much more than that and the ribs can have a gritty texture when you eat them. Then, I smoke them for at least 3 hours at about 225*, preferably over a mix of hardwood lump charcoal and cherry wood (apple, pecan, or peach works too). Halfway through I flip them around. After at least 3 hours, I quickly pull them off and wrap them in foil. I prefer the big commercial rolls of foil because they are wide enough to lay the ribs in and fold over without using two pieces. Then I throw the ribs back on the smoker for at least two more hours. If the racks are especially big, or I have a lot of them going at once, I'll leave them in this stage for as much as 3-3.5 more hours. Then I pull them again and douse them with Sweet Baby Ray's BBQ sauce, rewrap them in foil, and throw them back on for another 45-60 mins.

    At this stage you can pull the ribs, let them rest 10 mins or so, and eat. However, if you are brave and/or skilled, and have a grill that will accomodate quick temp changes without taking more than 3-5 mins, I recommend one final step. I crank the grill up to 450-500*, pull the racks of ribs out of the foil one by one, and grill them for 90 seconds or so on each side. This carmalizes the sauce without burning it, and gives them an extra wrinkle on the flavor that I love. However, if you don't have a grill that can quickly change temp from 225* to 500*, just skip that step and you'll be fine. :cool:
     
    Borla, Oct 20, 2011
    #48
    • Like Like x 1
  9. mixedmedia

    mixedmedia ...

    Location:
    Florida
    I don't have any written recipes. they are all in my head.
    I can sit and type them out, but it takes a lot of time.
    voy a estudiar espanol ahora...not sure exactly how to write that correctly. heh.
     
    mixedmedia, Oct 20, 2011
    #49
  10. DrSublime

    DrSublime New Member

    Location:
    Phoenix, AZ
    I've gotten my nuclear spaghetti recipe published. I'll see if I can upload an image from the book

    Sent from my HTC Evo using Tapatalk
     
    DrSublime, Oct 20, 2011
    #50
  11. DrSublime

    DrSublime New Member

    Location:
    Phoenix, AZ
    [​IMG]

    Sent from my HTC Evo using Tapatalk
     
    DrSublime, Oct 20, 2011
    #51
  12. Grasshopper Green

    Grasshopper Green Getting Tilted

    Location:
    Tiptoeing through the tulips
    Like mixedmedia, my husband and son have favorites that they enjoy, but I don't do enough entertaining or go to enough functions to be known for anything - that and I've only really started cooking in the past two years. Probably the only thing I'm really known for is my sweet potatoes - I bring them every Thanksgiving at the request of my dad and step sister. Every Thanksgiving there are new people at dinner, and the new people usually compliment the dish. They're very easy:

    5 or 6 sweet potatoes (the red ones, not the yellow ones)
    1 large can chunk pineapple, well drained
    butter to taste
    brown sugar to taste
    cinnamon to taste

    Wash potatoes and wrap in foil. Bake until soft (1 hour on 375 for long skinny ones). Unwrap once cool enough to not burn your fingers, but still warm. Peel the skins off; they come off easily but are very sticky. Mash. Once mashed, add butter, sugar, and cinnamon. I don't have exact measurements, I'd guess 1/4 cup each on the sugar and butter might be a good starting point, and 1 tsp cinnamon. I usually add a tsp of vanilla as well. Once the potatoes are rich and sweet to your liking, add the pineapple. People usually think these are weird because they're mashed, have pineapple, and are not covered in marshmallow, but people who like sweet potatoes usually enjoy them.
     
    Grasshopper Green, Oct 20, 2011
    #52
  13. snowy

    snowy so kawaii Staff Member

    When I see my mother, she asks me to make tuna noodle casserole. It's something I learned how to make fairly on in life--when Dad traveled, Mom and I would make tuna noodle casserole for ourselves, and my brother would get a frozen pizza. I haven't made it regularly in years, though, so I don't quite remember all of the details. Egg noodles, bechamel, tuna fish, cheddar cheese, peas. The kicker is the seasoned bread crumbs that go on the top. Use panko bread crumbs. Put a tablespoon or so of butter in a saute pan and melt it. Add some minced garlic. Add the breadcrumbs, and toss them around with the butter and garlic. Cook them until toasty and season with salt, pepper, and cayenne pepper (the last ingredient is key). Don't forget to season the bechamel with nutmeg, either. Top the assembled casserole with this mixture and bake until bubbly. These seasoned breadcrumbs also make macaroni and cheese out of this world.
     
    snowy, Oct 20, 2011
    #53
  14. Random McRandom

    Random McRandom Starry Eyed

    Borla and his pork carnage thread has inspired me to attempt some smoked pork on the infrared grill. I'm going to use his advice and other advice and attempt it (hopefully) this weekend. I'll post pics and results if it happens.
     
    Random McRandom, Oct 21, 2011
    #54
    • Like Like x 1
  15. psykosis

    psykosis Getting Tilted

    Location:
    Great White North
    Bandito beans or some sort of trifle dessert.
     
    psykosis, Oct 21, 2011
    #55
  16. Random McRandom

    Random McRandom Starry Eyed

    Looks like I'm gonna have to push the smoked pork to next weekend. Totally forgot about a previous engagement even though the droid screamed it to me several times.
     
    Random McRandom, Oct 22, 2011
    #56
  17. psykosis

    psykosis Getting Tilted

    Location:
    Great White North
    I'm smoking some turkey legs today, then shredding the meat and making chili with it.
     
    psykosis, Oct 22, 2011
    #57
    • Like Like x 1
  18. Random McRandom

    Random McRandom Starry Eyed

    That sounds delicious! Are you smoking with gas or charcoal?
     
    Random McRandom, Oct 22, 2011
    #58
  19. Joniemack

    Joniemack Beta brainwaves in session

    Location:
    Reading, UK
    Baked macaroni and cheese. Starts with a butter, milk and flour roue. Add finely diced onions, worcestershire sauce, dry mustard. Blend in sharp white grated cheese. Top with buttered bread crumbs and bake until bubbling. Even better reheated.
     
    Joniemack, Oct 22, 2011
    #59
  20. EventHorizon

    EventHorizon assuredly the cause of the angry Economy..

    Location:
    FREEDOM!
    a mixed dessert drink i kinda made up with strawberries, grenadine, rum, and tripsec. i call it the American Dream
     
    EventHorizon, Oct 22, 2011
    #60
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