JERK BBQ RIBS I MADE TODAY
MADE MY OWN JERK RUB.....ADDED SWEET BABY RAYS
ive been on a soup kick...i recently made some bomb ass homemade broccoli and cheese soup
i always use my own chicken stock and its super easy to make
ingredients
one whole chicken
2 onions cut in half
3-4 celery stalks
salt (bout two good handfuls)
pepper
fresh herbs (use the poultry blend they have prepackaged which has sage, thyme, and rosemary...if they dont have the poultry blend a hand full of fresh thyme will be good)
throw everything in a pot and cover with water...u dont have to worry about slicing and dicing everything because u will strain it later
bring the pot to a boil...once it starts boiling skim the white stuff off the top
then simmer for 2 hours....the chicken should fall apart...remove everything from the stock...strain it and enjoy
u can use this stock as a base for numerous things...it tastes amazing and it also freezes well
Looks good Dawg... I'll check it out...I make a mean manicotti dish (stuffed pasta rolls stuffed with ricotta and 6 other cheeses). Hell, I cook Italian food better than I cook soul food and I am Black.
I am going from the head since my desktop died with my recipe on it.
Godofwine's Manicotti
1 lb. of ricotta cheese
1 bag of 5 cheese blend (either store version or Sorrento, it doesn't matter)
1 can of olives diced
1 pg. portabello mushrooms diced
1 onion diced(I prefer sweet or red)
1 pg. of italian sausage diced
2-3 jars of Prego sauce
1 clove of garlic
garlic powder, onion powder, italian seasoning, salt, pepper
1 pg. of manicotti shells
olive oil
The problem when you get manicotti at a restaurant is they rarely season their cheese. This takes away from the taste. So start by putting the ricotta cheese in a bowl and seasoning the cheese with garlic powder, onion powder, italian seasoning, salt & pepper, just lightly. Mix in a bag of 5 or six cheese blend Italian cheese (make sure these are white cheeses as yellow cheeses are too oily)
I usually do my garlic like Goodfellas (slice it up real fine with a razor. You don't need to do that. Pour a thin layer of olive oil in a pan and sprinkle garlic powder in it. It gives you close to the same taste. When the oil is hot, put onions adn olives in the pan for a few minutes then add the mushrooms last. When they are done add 80% of them to the ricotta cheese.
Pour pasta sauce in a bowl and season to taste. i know it is Prego, but still I add my seasonings AND about 1/4 cup of sugar to remove the tang. Add the remaining vegetables to the sauce.
Cook the italian sausage by putting a 1/8 inch layer of water in the pan (it helps them fully cook). After the water cooks out then add olive oil & a little italian seasoning and brown the sausage. Once the sausage is complete peel the skin off the sausage and toss the skin. Dice the sausage up so that it is small enough to fit inside the ricotta shell. Add the diced sausage to the cheese as well as a bit of the sausage greese to give the cheese some flavor (not to much. The cheese shouldn't be swimming in greese. You just want to add sausage flavor). Mix the sausage, mushrooms, onions, olives & cheese really well and set aside.
Boil a pot of water then add the a little olive oil then the ricotta shells. Remove the shells from the water once the shell is pliable, but not too soft. Too soft will make the shell too difficult to hold and stuff. Get a large ziplock bag and put the cheese in it. Cut about a 1/2-3/4 inch hole in the corner and you can use it to fill the manicotti shells. Place a layer of sauce on the bottom of the pan then place the filled shells on top. Cover the manicotti shells with a layer of sauce and sprinkle shredded cheese on top. Cover with foil and bake at 350 for 30 minutes or so and serve.
pause...............u didnt eat the chicken?
I grow my own for my hot sauce...last month i made what i now call "Dante's Inferno" wings
make the wings as you normally do(deep fry,bake,broil or grill)
make this sauce in which u puree about 40 of these
3 of these if u can find them
2 of these
in some vingar then add a couple drops of the Source hot sauce,and coat the wings in it.. one bite will turn you into
Dont really have a favorite thing to cook
Here is what im making tomorrow in the crock pot, very simple shit
http://allrecipes.com/Recipe/Slow-Cooker-Chicken-and-Dumplings/Detail.aspx
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Directions
1.Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2.Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
im throwin some corn, carrots, and peas in that shit too
and you only really need one pack of dough
im going to try this...im always looking for a new idea for a slow cooker
only thing i usually make is my pot roast....which turns out perfect 100% of the time
I cooked a steak for my woman, NY Strip I got from Publix - shit was good.
I put a little light olive oil on both sides, little salt, crushed black pepper, sprinkled a little bit of garlic powder on it. One side of the grill hot (high), other side cool (low). Throw the steak on the hot side diagonally for 3 minutes, then change the position 90 degree (so it can make an X on the meat) for an additional 3 min. Turn the steak over and place on the cool side of the grill and cover the grill for 5 to 7 min.
Meat came out medium well and it was the best steak she had. More seasoned than restaurants, and almost as tender.
FYI Pham...for optimum grilled you're spot on...it's called grilling at 10 and 2 oclock in the culinary world.
SHIT!!!!!!
The other night i brought some RIBEYE STEAKS from COSTCO......I got the blue pack....(USDA PRIME CUT).......That was the BEST GOTDAMN steak i have ever had in a longtime!!
I prepared it:
A lil bit of Kosher Salt and Black Pepper on both sides.....before i put it on the grill i put some fresh butter (salted) a couple pieces and let it cook for about 6 mins on one side.....turned over the steak and put a lil more butter on the other side for another 6-8mins and BAM........take it off and let it sit for 1 min and EAT!!!
Shit was better than any steakhouse steak i have ever had!!
I ate the steak with a Baked potatoe and some grilled Tiger Prongs....
Man Costco has some good cuts of meat & seafood.........UNLIKE some SuperMarkets i know that serve the black community DOG CUTS of MEAT!!!
I didn't know they ate roti and curry in the West Indies. I thought it was just a Pakistani thing. Good to see our food traveling the world.
last month i made what i now call "Dante's Inferno" wings
make the wings as you normally do(deep fry,bake,broil or grill)
make this sauce in which u puree about 40 of these
3 of these if u can find them
2 of these
in some vingar then add a couple drops of the Source hot sauce,and coat the wings in it.. one bite will turn you into
Next time get 20 or 30 of these...
U will do this....
im going to try this...im always looking for a new idea for a slow cooker
only thing i usually make is my pot roast....which turns out perfect 100% of the time
Anybody got a good recipe for sweet potato fries???
One where they actually come out crispy.
Or any other recipe with sweet potatos that don't involve drowning them in syrup.
One of my Fav dishes
Chicken Marsala
Ingredients:
* 4 boneless chicken breast halves without skin
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/2 teaspoon basil, dried
* 3 tablespoons butter or margarine
* 3 tablespoons olive oil
* 4 to 8 ounces fresh mushrooms, sliced (1/2 to 1 cup sliced)
* 1/2 cup Marsala wine
Pound chicken to 1/4" thickness between 2 sheets of plastic wrap. Combine flour, salt, pepper, and basil; mix well. Heat oil and butter in a heavy non-stick skillet over medium high heat. Dredge chicken in seasoned flour mixture. Cook chicken until lightly browned on first side (about 2 to 3 minutes). Turn chicken and add mushrooms around the chicken pieces. Cook about 2 minutes longer, until lightly browned; stir the mushrooms. Add Marsala wine to pan. Reduce heat to medium-low; cover and simmer 10 minutes. Serve with hot cooked pasta, mashed potatoes, or rice.
somebody asked about sweet potato fries the key to getting them crispy is you can't cook them when they are freshly cut.