I searched and the Cafe didn't have a cooking thread. So who here likes to cook? I enjoy it, in fact since college I've moved back in with my parents and to help out (splitting labor between the farm and taking care of my disabled father) I basically serve as the in house shelf.
So what are things you guys like to cook? Of course I am Southern but my mother is also a spanish teacher. So the stuff I tend to cook is a good variety of soul food that has been updated for health (zero transfat crisco, skinless friend chicken) and a lot of tex-mex not to mention BBQ.
Here are a few of my favorite recioes
Dessert Nachos
Dessert Nachos Recipe : Robert Irvine : Recipes : Food Network
Pressure cooker beef roast.
1 Large Pressure Cooker/Canner
1 2 or 3 sirloin roasts
2 Vidalia Onion
1 Bottle of A1
Red Potatoes - washed and chunked
Carrots - peeled and coined
Celery - washed and diced.
2 cups water
4 tablespoons canola oil
This recipe is really simple. You place the roasts in the bottom of the pressure cooker. Top the roasts with the seasonings of your choice (I use Salt Pepper Garlic Herb Salt Paprika Rosemary Ranch Seasoning and Cajun Seasoning)
Place sliced root vegetables in the spaces between the roasts, Add the water and oil to the pot. Top this completely with slices of the vidalia onion. Cover the entire dish with the bottle of A1.
Place lid on pressure cooker and follow directions in order to build up pressure/steam. Once the cooker is ready, cook the meal for approximately 45 minutes (for a good medium well) before letting the pressure off slowly. This will prevent the meat from drying out.
Once its done you can transfer it to serving places where you have several options. You can top with bbq sauce and pull it to make beef bbq sauce. You can thinly slice it to make crack laced Roast beef sandwiches, or you can simply serve the roast with the root vegetables as a classic sunday dinner. The face that a large canner type pressure can hold three regular sirloin roasts makes it easy to try all three option at once or for several different meals.
My Chicken Primavera
Boneless Skinless Chicken Breast Tenders
Red Onion
Red Green and Orange Bell Peppers
Mushrooms (or choice I like bellas)
Yellow Squash
Zucchini
Chicken Stock
Angel Hair Pasta
Olive Oil
White Whine
1 Boil the angel hair and set aside
2 Brown the chicken until down set aside
3 in same skillet add olive oil and saute off the vegetables in batches until they are all down.
4. Return above ingredients to the pot
5. Add Wine, Olive Olive and various spices to create a light sauce.
6 pour mixture over angel hair pasta.
Bison Burger for 4
16 oz Meat Mixture of 70 percent Bison and 30 percent ground chuck.
Vidalia Onion
king's Hawaiian Sweet Bunsh
Swiss Cheese
Vlassic Cold Packed Pickle halves cut into slices.
Good brand Applewood Smoked Bacon
1000 Island Dressing
A1 Steak Sauce
Divide meat mixture in 4 1/4 patties. Brown in a cast iron skillet into approximately medium. Set aside up foil in order to keep warm. Season the pan drippings with cayenne and garlic. Saute the onions until they are soft and transluscent. Set aside. Brown the bacon in the same pan until down. Set aside.
Butter and toast the buns either under a broiler or on a stovetop griddle (if you have a gas stove and time to kill it works best right the open flame of the eye)
After buns are ready its time to assembled the burger. first on the bottom bun place one layer of 1000 island dressing. Top with a single burger patty remember it s still medium rare. Top patty with swiss cheese and top bun. Place under the broiler for a few minutes until the cheese melts and the top bun has browned'/toasted. Remove the top bun and spread A-1 on the inside surface. Pile a generous helping of sauteed onions on top the burger/cheese. Replace the top but. The burger is now ready to eat. One of the best burgers you will ever eat.
So what are things you guys like to cook? Of course I am Southern but my mother is also a spanish teacher. So the stuff I tend to cook is a good variety of soul food that has been updated for health (zero transfat crisco, skinless friend chicken) and a lot of tex-mex not to mention BBQ.
Here are a few of my favorite recioes
Dessert Nachos
Dessert Nachos Recipe : Robert Irvine : Recipes : Food Network
Pressure cooker beef roast.
1 Large Pressure Cooker/Canner
1 2 or 3 sirloin roasts
2 Vidalia Onion
1 Bottle of A1
Red Potatoes - washed and chunked
Carrots - peeled and coined
Celery - washed and diced.
2 cups water
4 tablespoons canola oil
This recipe is really simple. You place the roasts in the bottom of the pressure cooker. Top the roasts with the seasonings of your choice (I use Salt Pepper Garlic Herb Salt Paprika Rosemary Ranch Seasoning and Cajun Seasoning)
Place sliced root vegetables in the spaces between the roasts, Add the water and oil to the pot. Top this completely with slices of the vidalia onion. Cover the entire dish with the bottle of A1.
Place lid on pressure cooker and follow directions in order to build up pressure/steam. Once the cooker is ready, cook the meal for approximately 45 minutes (for a good medium well) before letting the pressure off slowly. This will prevent the meat from drying out.
Once its done you can transfer it to serving places where you have several options. You can top with bbq sauce and pull it to make beef bbq sauce. You can thinly slice it to make crack laced Roast beef sandwiches, or you can simply serve the roast with the root vegetables as a classic sunday dinner. The face that a large canner type pressure can hold three regular sirloin roasts makes it easy to try all three option at once or for several different meals.
My Chicken Primavera
Boneless Skinless Chicken Breast Tenders
Red Onion
Red Green and Orange Bell Peppers
Mushrooms (or choice I like bellas)
Yellow Squash
Zucchini
Chicken Stock
Angel Hair Pasta
Olive Oil
White Whine
1 Boil the angel hair and set aside
2 Brown the chicken until down set aside
3 in same skillet add olive oil and saute off the vegetables in batches until they are all down.
4. Return above ingredients to the pot
5. Add Wine, Olive Olive and various spices to create a light sauce.
6 pour mixture over angel hair pasta.
Bison Burger for 4
16 oz Meat Mixture of 70 percent Bison and 30 percent ground chuck.
Vidalia Onion
king's Hawaiian Sweet Bunsh
Swiss Cheese
Vlassic Cold Packed Pickle halves cut into slices.
Good brand Applewood Smoked Bacon
1000 Island Dressing
A1 Steak Sauce
Divide meat mixture in 4 1/4 patties. Brown in a cast iron skillet into approximately medium. Set aside up foil in order to keep warm. Season the pan drippings with cayenne and garlic. Saute the onions until they are soft and transluscent. Set aside. Brown the bacon in the same pan until down. Set aside.
Butter and toast the buns either under a broiler or on a stovetop griddle (if you have a gas stove and time to kill it works best right the open flame of the eye)
After buns are ready its time to assembled the burger. first on the bottom bun place one layer of 1000 island dressing. Top with a single burger patty remember it s still medium rare. Top patty with swiss cheese and top bun. Place under the broiler for a few minutes until the cheese melts and the top bun has browned'/toasted. Remove the top bun and spread A-1 on the inside surface. Pile a generous helping of sauteed onions on top the burger/cheese. Replace the top but. The burger is now ready to eat. One of the best burgers you will ever eat.
