Help MosleyTheCat keep the forum running smoothly. Please DONATE using PayPal!

Author Topic: Joe's Cooking Channel  (Read 2068 times)

0 Members and 1 Guest are viewing this topic.

Offline Dusty Ol Fart

  • Platinum
  • Posts: 6850
  • Coaching: 12 & Under
  • Defense: 6-3
  • Offense: Double Wing
  • Title: Head Coach
Re: Joe's Cooking Channel
« Reply #45 on: March 21, 2017, 10:51:19 PM »
I make Chili several ways.

Southwest Texican: 

2 pounds Gr. Beef or 1 lb Beef and 1 # Gr. Venison:
1 Med Sweet Onion
Only 1: Green, Red, Yellow, or Orange Bell Pepper (You Choose Color)
1 Roasted Poblano Pepper.

1 can Chili Beans
1 can Black Beans   
1 can Sweet Corn
1 Pkg Chili Seasoning mix (Dont care whose)
1 to 2 cans Ro-tel Diced Maters  (You decide viscosity (heat) )  If ya like Maters 2 cans if not 1 to none.
1 to 2 cans Tomato Sauce.  At least 1 to give consistency. 

Add Chili Powder and Cumin to taste.  (Dont over do Cumin) 
1/2 to 1 tsp Cayenne Pepper.
1 or 2 to Pressed Garlic Cloves. 

Brown Meats and Drain.  Add Onions, Garlic, and Peppers to meat, heat til Onions are clear.  Add the rest of the ingredients.  Drain some but not all water from the canned goods. 

Simmer for as long as you can stand it (the longer the better).  Don't let is scorch on the bottom of the pot or it tastes burnt!  Add Water in 1/4 cup increments to keep it viscous.

For Chili Mac boil some Elbow Mac.

Service:

Dice Fresh Cilantro ( Sprinkle over top)
Make Ready Mexican Blend. Colby Jack. or Monterrey Shredded Cheese.  (Same as above)
Bottle of Tabasco, Franks, or Hotter.  (Like Brylcreem, a little dab will do ya!)
add a Dollop of Sour Cream.

Our family always has Saltines and Whipped Butter to serve with.  If Macaroni or Buttered Cracker's aren't your gig.   Oyster Crackers in the Chili!   

Another Belly Full that keeps! 

Fresh Sour Cream and Cilantro are DA BOMB.   

If you can make Corn Bread or Hush Puppies to accompany, your it!!! 









 
   
Not MPP... ONE TASK!  Teach them!  :)

Offline MHcoach

  • Moderator
  • Platinum
  • Posts: 7144
  • Coaching: High School
  • Defense: Other
  • Offense: Other
Re: Joe's Cooking Channel
« Reply #46 on: March 21, 2017, 10:54:55 PM »
We love white chicken chili with cannolini beans. Served over brown rice.

One of the best buys we have made is a rice cooker.

Joe
"Champions behave like champions before they're champions: they have a winning standard of performance before they are winners"
Bill Walsh

Offline Dusty Ol Fart

  • Platinum
  • Posts: 6850
  • Coaching: 12 & Under
  • Defense: 6-3
  • Offense: Double Wing
  • Title: Head Coach
Re: Joe's Cooking Channel
« Reply #47 on: March 21, 2017, 11:01:48 PM »
We love white chicken chili with cannolini beans. Served over brown rice.

One of the best buys we have made is a rice cooker.

Joe


Just recently had a "White Chili" not like this one.  However, with Green Roasted Chili's and Butter Beans over rice that was absolutely Dynomite!  As JJ Walker used to say! 
Not MPP... ONE TASK!  Teach them!  :)

Offline Dusty Ol Fart

  • Platinum
  • Posts: 6850
  • Coaching: 12 & Under
  • Defense: 6-3
  • Offense: Double Wing
  • Title: Head Coach
Re: Joe's Cooking Channel
« Reply #48 on: March 22, 2017, 12:15:48 AM »
Ham and Beans 2 Ways! 

For me Traditional (Easified version):

Soak 1 lb Pinto or Navy beans overnight (Follow Directions for Quick Soaking if you want to start sooner)  Drain and rinse! 

Cover Beans just above the level in pot.  Add 1 Smoked Hock or Jowl and/ or Ham Bone to the pot.  Bring to boil and reduce to low simmer. (Smoked Hock or Jowl adds ooooh so much flavor to the beans)  Cook for 1 to 1.5 hours.  Remove some of the beans and mash like taters!  (The more you mash the thicker the vittles will be!)  After a few hours remove Hock, Jowl or Ham Bone and let cool.  Remove meat from all and add back to the pot!  If you don't have a ham bone add diced ham to the pot now!   Simmer for as long as possible!  Dont let it scorch on the bottom of the pot!  It will thicken in accordance to the amount of beans mashed!

In another Pot cook Rice according to the directions on the Bag.  Set aside!  Dice some sweet onion. Serve over rice, grab the Hot sauce, and buttered bread.  Rib Stickin good! 

Way 2 (Dads' Step Mom, Mildred's Way)

Grab 2 pounds fresh Green Bean (Snap all as necessary)
Purchase small Smoked Butt.
Dice Sweet Onion proportionate to the amount of beans (less for smaller amounts) Its ham and Beans not onion and Ham!  (LOL)
If you cant find a Smoked Butt add 1pound Smoked Bacon and/ or Hock, Jowl!

Simmer Green Beans, Butt (Bacon) onions etc for as long as possible. (S&P to taste) Quarter Baby Red or Yukon Gold Taters and add to Pot about 30 to 45 minutes before you want to eat.  Serve when taters are done! Remove from Heat once taters are done,  cover and let sit for up to a day.  Warming as necessary! 


Both are hearty one pot meals and, like chili,  better the next day!     


Not MPP... ONE TASK!  Teach them!  :)

Offline PSLCOACHROB

  • Diamond
  • Posts: 11728
  • Coaching: 14 & Under
  • Defense: 5-3
  • Offense: Multiple
  • Title: Retired
Re: Joe's Cooking Channel
« Reply #49 on: March 22, 2017, 06:36:04 AM »
A good hit of canned chipotles in adobo added to chili is a thing of beauty. I have no consistent recipe for chili. I mess around with it every time I make it. More fun that way. I have a base that I start with that is similar to Dusty's but I don't use commercial chili mix.

Any good collard recipes out there? I didn't start eating them until recently. I have tried a few different meats in it but so far I really like smoked pork neck bones. I don't cook it too long either. I don't like collards to be like slop. I want a little firmer texture.

Offline MHcoach

  • Moderator
  • Platinum
  • Posts: 7144
  • Coaching: High School
  • Defense: Other
  • Offense: Other
Re: Joe's Cooking Channel
« Reply #50 on: March 23, 2017, 03:31:04 PM »
Steff is flying in tonight for a visit. I made Moussaka last night, gonna bake orange cranberry bicotti in a little  bit.
 Nothing beats a good bicotti & a cappuccino.

Joe
"Champions behave like champions before they're champions: they have a winning standard of performance before they are winners"
Bill Walsh

Offline PSLCOACHROB

  • Diamond
  • Posts: 11728
  • Coaching: 14 & Under
  • Defense: 5-3
  • Offense: Multiple
  • Title: Retired
Re: Joe's Cooking Channel
« Reply #51 on: March 23, 2017, 04:51:29 PM »
Steff is flying in tonight for a visit. I made Moussaka last night, gonna bake orange cranberry bicotti in a little  bit.
 Nothing beats a good bicotti & a cappuccino.

Joe

I'm an espresso guy. Carline and I go down to the local ethnic grocer on Sundays and grab Cuban espressos(well she gets the cafe con leche) and rellenos de papas and other assorted goodies for breakfast. Did I tell you about all the friggin hot sauces I am making lately. I have more habs then I can possibly ever use right now.

Offline MHcoach

  • Moderator
  • Platinum
  • Posts: 7144
  • Coaching: High School
  • Defense: Other
  • Offense: Other
Re: Joe's Cooking Channel
« Reply #52 on: March 23, 2017, 05:15:30 PM »
R

Hot Sauce, trade a bottle for a bag of Salsita's. My machine makes great espresso 18 bars of pressure.

Joe
"Champions behave like champions before they're champions: they have a winning standard of performance before they are winners"
Bill Walsh

Offline Dusty Ol Fart

  • Platinum
  • Posts: 6850
  • Coaching: 12 & Under
  • Defense: 6-3
  • Offense: Double Wing
  • Title: Head Coach
Re: Joe's Cooking Channel
« Reply #53 on: March 29, 2017, 12:01:51 AM »
Any day Chicken Salad. 

1 breast trimmed skinned and simmered (Oil/Butter) til done. 
1 Box Long Grained Wild Rice (Satarains)  cooked according to directions. 
3 Green Onions cleaned and sliced yes include as much of the greens as possible. 
2 cups Sliced Red/Green seedless grapes. 
1/2 cup Walnuts -Diced  (you can sub most any kind of Nut here)

Cook Chicken- Allow to cool- Cut into 1/2 inch cubes
Cook Rice- Allow to cool

Combine all ingredients into bowl.  Add 1/4 Cup Mayo or Miracle Whip Or 1/4 cup sour creme.  If you prefer the taste of both.  1/8 Cup of each.  Salt and Pepper to taste.  Add additional Mayo and sour creme as necessary for a more creamy consistency.   Refrigerate as long as possible before serving. 

This is a good lunch or Dinner Idea on a hot day.  You can add Fresh Chopped Sweet Basil, Cilantro, or Dill as a topping.  I've also tried it with Chunked Tuna.........

You can also add Diced Green, Red Pepper, Radish, or Celery.   

Easy!   

Not MPP... ONE TASK!  Teach them!  :)

Offline Monster

  • Silver
  • Posts: 1058
  • Coaching: 8 & Under
  • Defense: Undecided
  • Offense: I Formation
  • Title: Assistant
Re: Joe's Cooking Channel
« Reply #54 on: March 29, 2017, 11:14:56 AM »
For anyone with a Smoker, I highly recommend using this to cook your wings. I coat mine in the cheapest oil I have in the cabinet along with some Tony Chachere's and then let them sit in the 'frige while I get the Smoker going.

Usually takes about two hours at 225°F to kill off the salmonella and then I toss them in whatever sauce I want even though they are good as is. My favorite sauce is a Sriracha - garlic that I make where I sautee the garlic in some oil and a little butter then add the sriracha.

Oh baby!
Beware the fury of a patient man.

Offline PSLCOACHROB

  • Diamond
  • Posts: 11728
  • Coaching: 14 & Under
  • Defense: 5-3
  • Offense: Multiple
  • Title: Retired
Re: Joe's Cooking Channel
« Reply #55 on: March 29, 2017, 11:56:00 AM »
Making your own sriracha is pretty easy.

Offline MHcoach

  • Moderator
  • Platinum
  • Posts: 7144
  • Coaching: High School
  • Defense: Other
  • Offense: Other
Re: Joe's Cooking Channel
« Reply #56 on: May 28, 2017, 10:03:04 AM »
Gonna smoke 2 chickens on the BGE. Brined them yesterday then dried them & rubbed them with my famous rib rub.

Hope everyone has a great memorial weekend!

Joe
"Champions behave like champions before they're champions: they have a winning standard of performance before they are winners"
Bill Walsh

Offline MHcoach

  • Moderator
  • Platinum
  • Posts: 7144
  • Coaching: High School
  • Defense: Other
  • Offense: Other
Re: Joe's Cooking Channel
« Reply #57 on: May 28, 2017, 05:38:48 PM »
Here they are!
"Champions behave like champions before they're champions: they have a winning standard of performance before they are winners"
Bill Walsh

Offline Dusty Ol Fart

  • Platinum
  • Posts: 6850
  • Coaching: 12 & Under
  • Defense: 6-3
  • Offense: Double Wing
  • Title: Head Coach
Re: Joe's Cooking Channel
« Reply #58 on: May 28, 2017, 07:26:05 PM »
Menu for tomorrow.

"Chicken Fried" Pork Chops  (Milk Gravy)
Wilted Lettuce Salad
Mashed Taters
Corn or Green Beans

Gents.  Any time my Better Half volunteers her Chicken Fried Chops with Gravy and Wilted Lettuce Salad, the grill goes Cold.  (I may grill the corn if I can find decent ears)    Just sayin its Good Eats! 

I would be remiss not to thank those who made the Ultimate Sacrifice so that my family can enjoy this meal! But then, Thank You does not seem enough, does it?   
Not MPP... ONE TASK!  Teach them!  :)

Offline angalton

  • Silver
  • Posts: 2313
  • Coaching: 12 & Under
  • Defense: Killer Bee
  • Offense: Wishbone
  • Title: Head Coach
Re: Joe's Cooking Channel
« Reply #59 on: May 28, 2017, 09:06:00 PM »
Just smoked a pork butt. I usually do 250°-275°, but tried 225°. It stalled at 160 for a long time. 14 hours later I was at 200° and let it rest. Turned out the same as the higher temp, by the way. I injected with a white wine infused with siracha and rubbed with black pepper,salt, onion and garlic powder, and oregano. Also used oak to smoke the food. Pulled pork tacos were on spot. Topped with cilantro slaw, pick de gillo, and a sweet chipotle BBQ sauce.
The greatest accomplishment is not in never failing, but in rising again after you fail.