~~Random Recipe Thread~~
So, Stormy and I were talking steaks earlier in the shartbox and I thought that we should have a recipe thread. I know there is a "whats for dinner" thread but I have some good recipes that aren't just dinner recipes. I will gladly start it off.
This is one of my favorites that a friend of mine made in Kauai about five years ago. I made it on New Years Day to soak up the previous nights booze. But, then the bloody mary's started and it was all down hill from there.
Upside-Down French Toast with Apple and Banana
4 Tart apples
5 tb Fresh lemon juice
6 lg Ripe bananas
1/2 ts Each ground cinnamon,
4 tb ( 1/2 stick) butter
1/2 c Light brown sugar
2 tb Maple syrup
4 lg Eggs
1 c Milk
1/2 ts Vanilla extract
8 sl Challah bread (or Hawaiian bread), cut 1 inch thick slices
Peel, core and cut each apple into 3/4-inch-thick wedges. Place the apple wedges in a large mixing bowl and toss gently with the lemon juice to prevent discoloration. Peel the bananas, and slice them crosswise 3/4 inch thick. Add the bananas to the apples and toss to coat evenly with lemon juice. Sprinkle the cinnamon, ginger, cloves and nutmeg over the fruits, and toss well to combine. Melt 3 tablespoons of the butter in a large skillet over medium-high heat. Add the fruit and saute until tender, about 30 seconds. Add the brown sugar and maple syrup and cook until the sugar is dissolved, 30 seconds longer. Remove from the heat. Pour the contents into a lightly buttered 13-by-9-inch baking pan. In a medium-sized bowl, beat the eggs, then stir in the milk and vanilla. Dip the bread slices into the egg mixture just to moisten (both sides), then place them over the fruit in a single layer in the pan, making sure to cover the fruit entirely. (You may need to slice some of the bread in half in order to cover the fruit.) Pour any leftover egg mixture over the bread. Dot the bread with the remaining 1 tablespoon butter. Let the mixture sit for 10 minutes. (This can be prepared up to this point in advance, covered and refrigerated overnight.) Preheat the oven to 375 degrees. Bake the French toast, uncovered, until the top is golden, 30 to 35 minutes. Cool for 5 minutes. Place a serving tray over the pan, and carefully turn it over to unmold the French toast. Spoon any syrup or fruit left in the pan over the bread, and serve at once.
Two more breakfast meals. This is from an ex girlfriend in Texas. Copied directly from her email. So there is some commentary on her part. Obviously if you use the fatty sausage the gravy is easier but I've done it w/ less fatty sausage before.
Sausage Brunch Casserole
1 lb ground pork sausage (you can use the 98% fat free but gravy is harder to make with that)
1 package cresent roll dough (I like the Pillsbury extra buttery ones, but the low fat ones are good too)
1/4 cup milk, plus more for gravy if desired
salt and pepper to taste
1. Scramble the eggs, place aside. (Cook them with a little bit of milk to to keep them moist, no laughing) Preheat oven to 425.
2. Cook and crumble the sausage until evenly brown. Drain off fat if you don't want to make gravy.
3. Lightly grease a 9x13 inch pan. Lay cresent rolls flat in the bottom of the pan and along sides. Combine cooked sausage, eggs, milk, and salt and pepper over rolls.
4. Bake in preheated oven, for 15 min or until rolls are golden. Top with your fav cheese and put back in oven just long enough to melt cheese through out.
To make gravy its kinda hard to explain, but I'll try. If you use the 98% fat free sausage, leave the grease and about a tbl spoon full of sausage 'drippings' (crumbles) left in the pan. Add milk to pan, about enough to fill up the bottom of the pan plus a lil more. Cook on med/high heat until milk begins to simmer, add small amounts (sprinkles) of flour and stir constantly. Continue to add flour and or milk until desired thickness is reached. If you let it sit without stirring for a few seconds it will thicken very quickly so be careful. Add salt and pepper like crazy :-) Good luck and enjoy!
Oh I found one more that you'd like. Very similar to above, but burritos.
2 lbs pork sausage
1 can chopped green chili peppers, drained
8 flour tortillas
8 ounces cheddar cheese
1 cup milk
Salt and pepper to taste
1. Cook sausage in skillet. Set aside drippings (about 1-2 tbl spoons full) Preheat oven to 350
2. Scramble eggs and chilis in skillet.
3. Lightly grease 9x13 pan. Place tortillas on counter or other clean surface and cover each one with portions of sausage, cheese, and egg. Roll them up, and place them seam down in pan.
4. Heat reserved sausage drippings in skillet. Add the milk and simmer, adding flour til desired thickness is reached. Add salt and pepper to taste. Pour finished gravy on top of burritos.
5. Bake in oven for 10-15 min until gravy is bubbly.
An absolute all time favorite around my place. We also add a slice of pepper jack cheese.
Spicy Turkey Burgers with Pickled Onions
* Pickled Onions
* 1 cup red-wine vinegar
* 2 tablespoons packed brown sugar
* 1/2 teaspoon salt
* 1/4 teaspoon ground allspice
* 1 small red onion, halved and very thinly sliced
* 1 pound 93%-lean ground turkey
* 2 tablespoons chopped fresh cilantro
* 1 1/2 teaspoons ground cumin
* 1/2 teaspoon ground chipotle pepper, (see Note)
* 1/2 teaspoon salt
* 1/8 teaspoon ground allspice
* 1 teaspoon canola oil
* 4 whole-wheat buns, split
* 8 teaspoons reduced-fat mayonnaise
1. To prepare pickled onions: Whisk vinegar, brown sugar, salt and allspice in a medium glass bowl. Cover and microwave on High until the mixture boils, 2 to 3 minutes. (Alternatively, bring the mixture to a boil in a small saucepan on the stove.) Add onion and toss to coat.
2. To prepare burgers: Preheat grill to high. Place turkey in a medium bowl and gently mix in cilantro, cumin, ground chipotle, salt and allspice until distributed throughout the meat. Form the mixture into 4 patties. Brush with oil.
3. Grill the burgers until cooked through and no longer pink in the center, 3 to 4 minutes per side. Toast buns on the grill, if desired.
4. Drain the onion, discarding the marinade. Spread 2 teaspoons mayonnaise on each bun; top with a burger and pickled onions.
Per serving: 308 calories; 12 g fat (3 g sat, 1 g mono); 65 mg cholesterol; 30 g carbohydrates; 26 g protein; 4 g fiber; 738 mg sodium; 150 mg potassium.
Lastly......for the time being. This is an absolutely AMAZING rub to use on steaks. I've done it on New Yorks, Ribeyes and tenderloins.
VERY VERY simple.
Equal parts -
- FRESHLY ground coffee
- brown sugar
- kosher salt (I prefer using a little less)
Spread liberally all over the steaks and let it sit for awhile (one hour).
It is key that you use freshly ground coffee and not some pre packaged ground coffee. I don't do a super fine grind. Somewhere in the middle.
When grilling, I sear them quickly on both sides and immediately move them to indirect heat. The brown sugar will cause some problems if left over direct heat. I take them off of the grill at 135 degrees and tent them in tin foil and let them sit for a minimum of ten minutes. That will get the steaks at a nice medium rare to medium at best. Of course I don't trust anyone who gets a steak cooked beyond medium.