Author Topic: Joe's Cooking Channel  (Read 5111 times)

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Online MHcoach

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Joe's Cooking Channel
« on: March 18, 2017, 01:15:57 PM »
Anyone interested in discussing what's cooking. Yesterday of course was Corned Beef & cabbage. I also made wonderful biscuits. Here is the biscuit recipe:

2 Cups of AP Flour
1  stick Unsalted Butter(Frozen)
1 tbls Baking Powder
6 oz(3/4 cup) Milk
2 tbls Sugar
1 pinch of Salt

Mix the dry ingredients in a large bowl. Grate the frozen butter into the mix. Add the Milk until a dough forms. Pat the dough into a rectangle & fold it over into 1/3's. Rotate 90 degrees & fold again. It is 3 folds in all. Pat flat & cut out your biscuits. Bake at 450 for 18 minutes.

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

Offline Coach Smith

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Re: Joe's Cooking Channel
« Reply #1 on: March 18, 2017, 02:06:03 PM »
I'm going to try those and let you know how they are, sounds good though.
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Online MHcoach

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Re: Joe's Cooking Channel
« Reply #2 on: March 18, 2017, 05:57:55 PM »
Here's a tip, use demeara sugar instead of white & the biscuits will have a nice crunch.

Joe
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Offline Michael

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Re: Joe's Cooking Channel
« Reply #3 on: March 18, 2017, 06:56:54 PM »
I always just melt butter and pour it over whatever I want it on. IHOP used to just give it to me like that automatically. With Eggos, I drop them in the bowl so one side gets coated and then pull them out by the dry side. I hate trying to spread cold butter. So will melting the butter work as well as grating it?
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Offline Dusty Ol Fart

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Re: Joe's Cooking Channel
« Reply #4 on: March 18, 2017, 07:13:36 PM »
Polish Peasant Food.  Halushki!  aka Grandma's Lead Belly Special

Ing:

1) Link fresh Kielbasa (Smoke Sausage is ok too)
2) Head Green Cabbage
3) 1/2 to 1 pound Bacon.
4) I package Gnocchi or (Home Made Potato Dumplings)...Trust me  Gnocchi is easier.
5) 1 TBSP Cumin
 
Prep:
1) Cut Sausage into 1 inch slices
2) Quarter Cabbage and slice thin (Rinse)
3) Slice Bacon into 1 inch chunks
4) Boil Gnocchi as directed in package.

Cooking Using Electric Skillet or Stove Top (Large Deep Pan)

Fry Bacon until crisp (retain some of the grease)...Remove
Add sliced Cabbage and cook in bacon grease, butter, or canola.  (Badder, Bad, Best) add cumin.  Remove Cabbage when it starts to brown.
Add more oil or butter, Fry drained Gnocchi until golden brown. Remove
Add sliced sausage and fry until done (should make its own grease) remove.

Wipe pan clean, add a bit of water (1/4 cup at most) return all ingredients to pan, cover, and heat through. 

Serve as is...  This is a great dish for fall/winter.  Fills your belly and has great flavor!   For those counting calories use Canola Oil (hold the bacon Grease or Butter) and 1/2 pound of bacon.  Lean Sausage might need a bit of help in the pan as it doesnt have the fat to render. 

Keeps for days in the Fridge!   Heavy dish used to fill the belly on little money.   ;) 
 


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Re: Joe's Cooking Channel
« Reply #5 on: March 18, 2017, 07:53:42 PM »
I am on a Spanish cooking kick right now. As in Spain, not hispanic. Getting a hold of good paprika and chorizos and that sort of thing is the key. Trying to get some snails for some Valancia paella.

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Re: Joe's Cooking Channel
« Reply #6 on: March 18, 2017, 08:23:00 PM »
I always just melt butter and pour it over whatever I want it on. IHOP used to just give it to me like that automatically. With Eggos, I drop them in the bowl so one side gets coated and then pull them out by the dry side. I hate trying to spread cold butter. So will melting the butter work as well as grating it?
No it has to be frozen & grated, melting & then adding would make  a crumb texture instead of layers & flaky.It would work for scones but not biscuits.

Joe
"Champions behave like champions before they're champions: they have a winning standard of performance before they are winners"
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Re: Joe's Cooking Channel
« Reply #7 on: March 18, 2017, 08:30:23 PM »
I am on a Spanish cooking kick right now. As in Spain, not hispanic. Getting a hold of good paprika and chorizos and that sort of thing is the key. Trying to get some snails for some Valancia paella.

True Spanish Paella usually includes rabbit, the key is using the right rice. If you can't get real La Bomba rice the medium grain California Rice will work in a pinch. Paella pans are always on sale at World Market.
"Champions behave like champions before they're champions: they have a winning standard of performance before they are winners"
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Re: Joe's Cooking Channel
« Reply #8 on: March 18, 2017, 08:33:06 PM »
D

I made Fried Cabbage to go with the corned beef. I find just boiled cabbage boring. Fried Cabbage is really sauteed cabbage with diced ham &
 onions.

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

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Re: Joe's Cooking Channel
« Reply #9 on: March 18, 2017, 08:46:59 PM »
Joe:

I forgot to add the 1 small sweet onion to the recipe.    Don't dice it, cut lengthwise! 

Fried Cabbage by it self is a great easy meal.   As you suggest add some Diced ham..... 
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Offline Dusty Ol Fart

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Re: Joe's Cooking Channel
« Reply #10 on: March 18, 2017, 09:01:42 PM »
Cajun Basics

Roux: (Butter-Flour) Rendered in a pan.  Add flour in small increments until the butter is the color and consistency of Peanut Butter.  Under Cook-Never Over!   

Roux is hard to master! 

Holy Trinity:  Onion, Bell Pepper, Celery.   

Rice:  Well cooked, not Soggy or Dry

What these lead to? Jambalaya, Gumbo, and Ettouffe.

The other ingredients?   Sausage, Shrimp, Ham, Chicken, Crayfish, Crab. Add the fresh sea food late as it doesn't take long to cook.   Otherwise precooked the Farm aminals (intentional)  and add late in the process to warm.     

Have at the ready.  Tabasco, Cayenne, Paprika (Smoked), Salt.  Cajun seasonings if you cant find the other.   You can make it as hot or mild as you want.  The more mild allows the Butter flavor to come through. 

Rice, cooked right,  is just as important here as it is to Asian food.    ;)

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Re: Joe's Cooking Channel
« Reply #11 on: March 18, 2017, 09:08:54 PM »
copy and paste. no originality needed. Thanks.
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Offline Dusty Ol Fart

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Re: Joe's Cooking Channel
« Reply #12 on: March 18, 2017, 09:16:34 PM »
Dont burn the Roux!  Toss it and start over!   Nothing worse than Burnt Roux! 
 >:(
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Re: Joe's Cooking Channel
« Reply #13 on: March 18, 2017, 09:20:39 PM »
D

Cajun & Creole are one of my favorite cuisines. I have been to N'awlins many times.

Gumbo needs a Chocolate Roux, I call it a 2 beer beer roux because it takes that long to cook while constantly stirring.

The Trinity is a development from the French Miroux Poix which onions, celery & carrots.

Andouile & Tasso are just the best ingredients for anything.

The best appetizer I have ever had is fried green tomatoes topped with Shrimp remoulade.

A Roux is important in so many cuisines & needs to be mastered.

Joe
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Re: Joe's Cooking Channel
« Reply #14 on: March 18, 2017, 11:04:57 PM »
Tomorrow is Grilled Cornish Game hens Greek Style. Grilled asparagus with a balsamic glaze & potato latkes.

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