Good Recipes??

[Luthier]

Anyone into cooking, I know we all like eating, I'll start. These are originals folk's.


Chickerizo Skillet;

1 tsp. Capers
¼ tsp. Liquid smoke Hickory Flavor
12 Ginger chunks
1 Medium diced onion
2 Cups chopped spinach
5 Cloves Garlic
½ Stick salted butter
1 Medium tomato
3 Chorizo sausage fried in pan then opened, put half the drippings into the mix

3 Boneless/Skinless chicken breasts Cubed
1/8 Cup EVO
1tsp. Tiger sauce
1/2tsp. Marjoram
1/2tsp. aged Balsamic vinegar
Throw it all in a Black Iron skillet until the Chicken is done.

1 Cup Sheered smoked Gouda Cheese
Flour Tortillas

 

[hoochfisher]

A simple one:

Grill boneless chicken breast, baste with BBQ sauce, and top with a thick slice of black forest ham and melt Colby jack cheese on it.

 

[fuelman1]

Simple yellow squash

Cut yellow squash into chunks and put in a pan with a little water and some dehydrated minced onions. Cook until tender, drain well and add slices of american cheese. The cheese will melt and blend with what little liquid remains and makes a great cheese sauce. I can eat this every night when I'm picking squash from the garden.

 

[MacTavish]

For some really good game recipes check out the Red Barn Processor, Loganville, GA web site.

 

[Cigar Dave]

Not really a "cooking" recipe...but here's where I posted a recipe for bacon bourbon...remember...everything's better with bacon
http://www.theoutdoorstrader.com/threads/51729-Bacon-infused-bourbon?highlight=bourbon

 

[loadnplenty]

Boil bratwurst in beer and then toss them on the charcoal grill. Take ketchup, curry powder and hot sauce (too taste on both) and mix up and put on bratwurst served in a hard shell bun

 

[Luthier]

Mediterranean Chicken

Mediterranean Mix;
1/32 - tsp. Liquid Smoke
2 -tbsp. Balsamic Vinegar Aged
3- Pinches White Pepper
3 oz. sun dried tomatoes
6 – lg. Baby Portobello Mushrooms Sliced
4 – tbsp. Cilantro Base
4 – Pc. Thick bacon Slices 1” X 1” Fried separately
5 - tbsp. EVO Dill Enhanced (or EVO and add some fresh Dill to the mix ¼ tsp.)
5 – Whole lg. Roma Tomatoes
12 – Whole Black Olives
6 – Black Olives Sliced
8 – Chicken Thighs Skinless
1 Jar 12oz. Artichoke Salad with Pimentos and Green Olives
16 oz. Chicken Broth
¼- tsp. Capers Peppercorn Style
¼ Green Onion Tops Chopped to add later.
5 – Green Onions cut from mid-green down
1/8 - tsp. Fresh Ground Black/Green/Red pepper
5 – Lg. Garlic Cloves Crushed and Chopped
½ - tsp. Sea Salt
One small box Swanson’s Chicken Broth
This will require some LARGE pans.
Add all ingredients together as you open it including fluids from jars into a well aged large black iron skillet and slooooow cook.


Chicken;
1/8- tsp. Minced Fresh Ginger, add in the last five minutes
6 – ½” wide slices of Yellow or Orange Bell Pepper add in later.
2 – Large Garlic Cloves
Pinch of freshly sliced/chopped Ginger Root
3 – Tbs. EVO
1 – Pinch White Pepper

Bring to heat a large frying pan and flash fry chicken both sides
Reduce heat, slow cook; once ¾ of the way cooked add to above mix and simmer cook until Chicken is cooked.
Add in the rest of the Ginger, Rosemary, Yellow Bell Pepper pieces and Green Onion tops, perhaps some additional Chicken Broth.
Continue to simmer for another 30 minutes or until the green Onion is semi soft,
Umm, and a good Shiraz or Beaujoule and enjoy…

 

[Luthier]

O.K., So some BEEF perhaps;

Iron Skillet Standing Rib Roast

Ingredients;
· [FONT=&quot]6 slices of extra thick bacon[/FONT]
· [FONT=&quot]4 tsp. McCormick’s Montreal Steak seasoning[/FONT]

· [FONT=&quot]2 Tbs. of fresh butter[/FONT]
· [FONT=&quot]1 container of small Portobello mushrooms[/FONT]
· [FONT=&quot]6 medium green onions whole and prepped[/FONT]
· [FONT=&quot]6 large garlic cloves[/FONT]
· [FONT=&quot]1 small Vidalia onion[/FONT]

· [FONT=&quot]1 cup Beef Broth[/FONT]
· [FONT=&quot]1 Three rib or boneless Beef Roast (app. 2.5” to 3” in thickness)[/FONT]
[FONT=&quot]Large Black iron Skillet[/FONT] [FONT=&quot]Crush Garlic on cutting board and peel then dice into small pieces[/FONT]
[FONT=&quot]Peel and slice/section Vidalia onion[/FONT]
[FONT=&quot]Cut Bacon into quarter strips[/FONT] [FONT=&quot]Prep Rib Roast with the steak seasoning by rubbing 1 tsp. on each of the two sides and let it stand at room temperature.[/FONT] [FONT=&quot]Place Bacon and 2 tsp.’s on steak seasoning into skillet and cook on medium until the bacon is three quarters of the way cooked. Turn the heat setting up to high (for about 30-45 seconds per side) then add in the roast searing it on all the meaty sides until browned.[/FONT] [FONT=&quot]Lower the range setting from high back to a medium/low setting. Add the Vidalia onion, Garlic and half the beef broth into the skillet.[/FONT] [FONT=&quot]Slow cook until the onions and Garlic are almost clear. At this point ad in the Portobello’s, green onions and butter slow cooking the Roast until it reaches medium rare. [/FONT]
[FONT=&quot]Remove all ingredients and let stand approximately 7 to 9 minutes before carving. Remember the meat will continue to cook some while standing so take this into consideration. This will determine how well the finished roast will be.[/FONT]

 

[Luthier]

Lemon Dill Chicken
3 large skinless/boneless chicken breasts
3-Tbs. Capers
1-tps. Fresh Dill chopped
4-Tbs. Lemon juice
3 to 4-Cups fresh Spinach chopped
¾ stick salted butter
1-Tbs. Adobo Lemon Pepper seasoning
3- Drops of liquid smoke

At low heat;
Place butter into a large black iron skillet allow to melt
Thrown in the rest of the ingredients except the chicken
Wait until the Spinach is partially welted then throw in the Chicken Breasts
Continue to cook a low heat until the chicken loses its pink color thru out. Done.
Steam some veggies, some white wine of choice……

 

[BHJ]

Here's one for pork
Kinda put together what I had on hand one night and came up with this awesome dish.
Pepper Popper Pork Chops:
Ingredients:
Boneless pork loin
Eggs
Corn flakes
Cream cheese
Diced jalapenos (The tamed ones in a Mazetti jar if you don't want em as spicy can be diced and used)
Vegetable oil cooking spray
Preperation:
Crush about 2 cups of corn flakes in a plastic bag and set aside.
Beat a couple of eggs in a medium sized bowl and set aside.
Either buy diced jalapenos or dice up some from a jar and set aside.
Line a baking sheet with foil and spray lightly with cooking spray or wipe lightly with oil
Slice the bonless pork loin at 1/2"-3/4" intervals fat side down only slicing through the fat every other cut to make 1"- 1 1/2" butterfly pork chops. (The fat should act as a hinge.)
Put a couple of slices of cream cheese inside each pork chop and press down on them to spread the cream cheese to cover the inside of the porkchop.
Spread a Tablespoon or so of diced jalapenos to the inside of each chop to cover the cream cheese and press again.
Dip the filled chops in beaten eggs then in crushed corn flakes to coat. I usually do this on a plate with some flakes on the bottom sprinkle some on the top and press to make it stick.
Place the chops on the foil lined baking sheet and put in the oven on 350 for 40 minutes or until done.
I usually serve this with rice and broccoli because any of the mixture that comes out of the chops can be scooped up and is delicious with either one.
Enjoy