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Thanks to Harrybro and Newmann for the inspiration. Maybe this has happened before...can't remember. Let post our favorite recipes for others to try. Sort of like a vital cookbook. I'm all about the smoker/grill and love new ideas or different approaches. Such as the cast iron cooking from harrybro and Newman. I will post a Brunswick stew recipe from the family cookbook this evening after I'm done smoking a brisket. Maybe we can get it pinned for reference
Edit- Old-Man refreshed my memory and provided a link where we did this in the past.
Edit- Old-Man refreshed my memory and provided a link where we did this in the past.
JRTBroseph...
Here is the recipe I used - for the most part. I mixed it up a bit with other recipes I read. However, you will see the recipe for the sauce near the bottom. I did not deviate from that at all.
Tomorrow evening I'm going to do 2 inch thick ribeye I picked up today. Also bought a bottle of avocado oil to brush the steak with. As I noted previously, I used canola oil last week and had not trouble at all - just wanted to try the avocado oil.
The Shop
20 minutes though in boiling water? That seems pretty long for eggs and some fixings. I can tell you this though, I'm gonna try it ASAP.
Skillet Almond Shortbread
Ingredients:
1 ½ cups Plus 2 tablespoons of sugar
¾ cup (1 ½ sticks) butter, melted
2 large eggs
1 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon almond extract
½ cup sliced almonds with skins
Directions:
Preheat over to 350 degrees F. Line a 10-inch cast iron skillet with aluminum foil and spray with cooking spray.
In a large mixing bowl, stir 1 ½ cups sugar in to the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the flavoring and stir well. Pour the batter into the skillet ( it will be thick) . top with sliced almonds & the remaining 2 tablespoons of sugar Bake until slight brow on top, about 34 minutes, Cool in the skillet.
Cut in to pie shaped pieces & let it dry out over night, makes it like a short bread cookie!
1 bottle of Jufran Banana Sauce
1.5 - 2 cups of soy sauce
A shitload of garlic
Pinch of brown sugar
Lime juice - fresh squeezed, or the little plastic lime-shaped bottle. Doesn't matter.
Marinade chicken thighs for anywhere from 1 hour to 1 day.
Grill
Enjoy
2 packages cream cheese, room temperature
1, 11oz. can of La costena or San Marcos jalapenos (whole or sliced with carrots)
1 to 3 cloves of garlic (to taste)
Pour entire can of jalapenos, with juice. and garlic in a blender, blend until chunkless (liquid). Put the 2 packages of cream cheese in and blend until mixed and smooth. You may have to help stir in the cream cheese as it will be thick.
Serve with Ruffles style potato chips, NOT TORTILLA CHIPS.
The taste is creamy with a nice jalapeno kick (not too hot) and a hint of garlic. The salty chips are really what makes it the bomb. If you want to mellow it out, add some sour cream. It is soooo easy and you will have people begging for the recipe. This stuff is addicting!
I did my 2-inch thick Ribeye in the skillet last evening. It was delicious! One thing though...
When I made the sauce (described in a previous post) I used what the recipe called for - an entire cup of wine. First time I made it I used maybe half a cup. It was better with half a cup in my opinion, and my wife thought so too. I use a decent Cabernet and to us at the full cup it was a bit too over-powering. Your taste may differ, but thought I'd through that out there for general info.
I bet that ribeye was extra tasty! I'm going to cook some steaks for a friends birthday this coming Saturday. Man my mouth is watering now.
http://www.vitalmx.com/forums/Non-Moto,21/I-have-begun-the-assembly-of-…
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