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stirring often.
CHILI JOHN’S FAMOUS CHILI Chili John’s. 519 S Military Ave, Green Bay, Wis. 920-494-4624. Rumor has it that this chili shack is the one place legendary coach and sports commentator John Madden always frequents when he visits Packerland. Since 1913, Chili John’s has been treating customers to hearty servings of the magical elixir, which comes in four different JIM FANTO’S SECRET BBQ BEEF BRISKET RUB This is a recipe from Jim Fanto, by way of Masterbuilt's Facebook Group (My Masterbuilt Electric Smoker.) Jim hails from Texas and is a retired Army Airborne Ranger. He was nice enough to share his secret BBQ brisket rub recipe with group members. WELCOME TO CULINARY COMPOST A Compendium of Recipes for Foolhardy Foodies. Thai Laab (pronounced Laarb) is a fantastic South-Asian recipe that remains one of my favorites because of its divine flavor and ease of preparation.You can make it with ground pork, chicken or beef; my preference is flank steak because of how quickly you can achieve a proper sear over intense wok heat while locking in flavor. SALADS – WELCOME TO CULINARY COMPOST Measure the sugar and flour together in a bowl and then stir in the eggs. Add the vinegar and onion and let stand. Chop and fry the bacon. Remove the bacon and add 2 cups of hot water to the bacon drippings. Bring to a boil and then slowly add the sugar, egg, flour, vinegar and SOUTH-OF-THE-BORDER SONORAN BEANS In a medium, heavy saucepan with a lid, heat the corn oil over medium heat. Add the minced onion, cooking 2-3 minutes until tender, stirring occasionally. Add the dry spices and chili pepper and cook, stirring for one minute. Add the lime juice, stir, then add the refried beans. Turn the heat to low, cover the pot and simmer for about 20 minutes. SALSA – WELCOME TO CULINARY COMPOST When white-hot, place the grill pan over the coals and add the peppers, onion and garlic. Sear and let blacken for about twenty minutes, stirring occasionally. Remove from heat, place in a food processor and pulse until rough-choppeed. Add the cilantro and Kosher salt to taste. Add a small amount of water if needed. GRILLED ITALIAN SAUSAGE WITH MARINARA SAUCE OVER PENNE Directions: Preheat an outdoor charcoal grill with enough coals for a medium-hot fire. Mound the briquettes and fire until white hot; about twenty minutes. Cook the sausage links covered over indirect heat with the top vent partially choked down. Turn every 5 minutes until firm and evenly browned. Remove and set aside. MIKE’S WISCONSIN BATTER-FRIED BLUEGILLS Preheat a 5-quart cast-iron dutch oven over medium-high with the vegetable oil. The oil will be ready for deep-frying when a drop of water sizzles on contact. Place the buttermilk and egg in a wide, shallow baking dish. Whisk thoroughly. Place the bluegill fillets in the dish and coat evenly. MIKE’S CHICAGO STEAK SEASONING Combine everything in a 1/2 pint canning jar. Cover with a lid and ring. Seal tight and shake well to incorporate. Store in a cool dry place. Will keep for one year before the flavors start to fade. This seasoning will also work well on pork chops. Use only Kosher salt, or the texture will be wrong. CREAMY SAUERKRAUT, POTATO AND KIELBASA SOUP Add the heavy cream and chicken stock and bring to a low simmer. Add the rendered bacon and dry spices. Stir occasionally. Add the diced potatoes and the kraut. Cook for 1 hour, partially covered, over a very low simmer until the potatoes are tender. During the last 30 minutes, add the Gouda cheese and cook until melted and creamy,stirring often.
CHILI JOHN’S FAMOUS CHILI Chili John’s. 519 S Military Ave, Green Bay, Wis. 920-494-4624. Rumor has it that this chili shack is the one place legendary coach and sports commentator John Madden always frequents when he visits Packerland. Since 1913, Chili John’s has been treating customers to hearty servings of the magical elixir, which comes in four different JIM FANTO’S SECRET BBQ BEEF BRISKET RUB This is a recipe from Jim Fanto, by way of Masterbuilt's Facebook Group (My Masterbuilt Electric Smoker.) Jim hails from Texas and is a retired Army Airborne Ranger. He was nice enough to share his secret BBQ brisket rub recipe with group members. MIKE’S INDISPENSIBLE SPICES & SECRET INGREDIENTS LIST Mike’s Indispensible Spices & Secret Ingredients List. Balti Spice. A signature blend of curry spice from Northwestern India, having a distinctly different flavor than that of garam masala. I use about a tablespoon in many of my Indian recipes. A really great spice with multiple uses. Cayenne. THE REFINISHING PROCESS REFINISHING CAST-IRON COOKWARE: Photos from restoration projects are shown at the end of this article The information below will help guide you through the process of restoring an antique (or modern) piece of cast-iron cookware. I have spent many years collecting and restoring dozens of antiques. My goal through this article is to save youTOASTING CUMIN SEED
To obtain optimum flavor from whole cumin seed, toast it over medium heat in a heavy skillet until it turns a mohogany color. Take care not to scorch it. Remove it immediately and transfer to a mortar or spice grinder. Grind until all seeds are reduced to a fine powder. The taste is superior compared KEEP THOSE KNIVES SHARP! Your kitchen knives are the most important tools used for preparing daily meals. This may seem counter-intuitive, but a dull knife is downright dangerous. It is more prone to slipping out of the food you are cutting — and then cutting you. Keep them sharp by following these guidelines: Factory Grind - A MIKE’S MAYAN HOT SAUCE Wash, peel and chunk the carrot and set aside. Heat a heavy cast-iron pan over medium-high heat with 2 tbs. of olive oil. Add the vegetables and habañero, a pinch of salt and black pepper. Allow to char slightly until lightly carmelized, about 12 minutes, stirring occasionally. Remove from the heat and set aside to cool. THE SCOVILLE HEAT INDEX Still, at 2-million SHU, the heat of this monster is so extreme, practical uses in cooking are all but impossible. By contrast, the lowly Jalapeño comes in at about 5,000 to 15,000 Scoville heat units. Please note that measurements shown are approximate, as the heat can vary from pepper to pepper (even ones picked from the same plant.) CHILTEPIN – WELCOME TO CULINARY COMPOST Preparation: Prepare the poblano pepper. In a 2.5 quart cast-iron pot or heavy sauce pan, brown the chorizo sausage until no longer pink. Remove and reserve on paper towel to absorb the fat. Drain and discard the fat drippings from the pot and add the cheese. Heat on medium-low, stirring constantly until melted. MIKE’S CHICKEN AND CHORIZO ENCHILADAS When cool, add the chopped cilantro and stir to incorporate. Heat oven to 400° F. Prepare the enchilada filling by frying the chorizo until the fat renders out in a cast-iron skillet. Drain off the fat if needed. Shut off the heat and add the shredded chicken, 1/2 cupenchilada sauce, 1
CREAMY MUSHROOM RISOTTO Carefully cook the Arborio rice until al dente, so it retains a firm,creamy texture.
PAN-SEARED JAPANESE SHISHITO PEPPERS This is a classic Asian appetizer recipe, traditionally served in Japanese restaurants as an accompaniment to sushi. The peppers are impossible to find in local supermarkets here, but I’m told you can get them fresh at Trader Joe’s — my brother had the foresight to plant them in his garden this year and was nice enough to share. WELCOME TO CULINARY COMPOST A Compendium of Recipes for Foolhardy Foodies. Thai Laab (pronounced Laarb) is a fantastic South-Asian recipe that remains one of my favorites because of its divine flavor and ease of preparation.You can make it with ground pork, chicken or beef; my preference is flank steak because of how quickly you can achieve a proper sear over intense wok heat while locking in flavor. SALADS – WELCOME TO CULINARY COMPOST Measure the sugar and flour together in a bowl and then stir in the eggs. Add the vinegar and onion and let stand. Chop and fry the bacon. Remove the bacon and add 2 cups of hot water to the bacon drippings. Bring to a boil and then slowly add the sugar, egg, flour, vinegar and SOUTH-OF-THE-BORDER SONORAN BEANS In a medium, heavy saucepan with a lid, heat the corn oil over medium heat. Add the minced onion, cooking 2-3 minutes until tender, stirring occasionally. Add the dry spices and chili pepper and cook, stirring for one minute. Add the lime juice, stir, then add the refried beans. Turn the heat to low, cover the pot and simmer for about 20 minutes. SALSA – WELCOME TO CULINARY COMPOST When white-hot, place the grill pan over the coals and add the peppers, onion and garlic. Sear and let blacken for about twenty minutes, stirring occasionally. Remove from heat, place in a food processor and pulse until rough-choppeed. Add the cilantro and Kosher salt to taste. Add a small amount of water if needed. GRILLED ITALIAN SAUSAGE WITH MARINARA SAUCE OVER PENNE Directions: Preheat an outdoor charcoal grill with enough coals for a medium-hot fire. Mound the briquettes and fire until white hot; about twenty minutes. Cook the sausage links covered over indirect heat with the top vent partially choked down. Turn every 5 minutes until firm and evenly browned. Remove and set aside. MIKE’S WISCONSIN BATTER-FRIED BLUEGILLS Preheat a 5-quart cast-iron dutch oven over medium-high with the vegetable oil. The oil will be ready for deep-frying when a drop of water sizzles on contact. Place the buttermilk and egg in a wide, shallow baking dish. Whisk thoroughly. Place the bluegill fillets in the dish and coat evenly. MIKE’S CHICAGO STEAK SEASONING Combine everything in a 1/2 pint canning jar. Cover with a lid and ring. Seal tight and shake well to incorporate. Store in a cool dry place. Will keep for one year before the flavors start to fade. This seasoning will also work well on pork chops. Use only Kosher salt, or the texture will be wrong. CREAMY SAUERKRAUT, POTATO AND KIELBASA SOUP Add the heavy cream and chicken stock and bring to a low simmer. Add the rendered bacon and dry spices. Stir occasionally. Add the diced potatoes and the kraut. Cook for 1 hour, partially covered, over a very low simmer until the potatoes are tender. During the last 30 minutes, add the Gouda cheese and cook until melted and creamy,stirring often.
CHILI JOHN’S FAMOUS CHILI Chili John’s. 519 S Military Ave, Green Bay, Wis. 920-494-4624. Rumor has it that this chili shack is the one place legendary coach and sports commentator John Madden always frequents when he visits Packerland. Since 1913, Chili John’s has been treating customers to hearty servings of the magical elixir, which comes in four different JIM FANTO’S SECRET BBQ BEEF BRISKET RUB This is a recipe from Jim Fanto, by way of Masterbuilt's Facebook Group (My Masterbuilt Electric Smoker.) Jim hails from Texas and is a retired Army Airborne Ranger. He was nice enough to share his secret BBQ brisket rub recipe with group members. WELCOME TO CULINARY COMPOST A Compendium of Recipes for Foolhardy Foodies. Thai Laab (pronounced Laarb) is a fantastic South-Asian recipe that remains one of my favorites because of its divine flavor and ease of preparation.You can make it with ground pork, chicken or beef; my preference is flank steak because of how quickly you can achieve a proper sear over intense wok heat while locking in flavor. SALADS – WELCOME TO CULINARY COMPOST Measure the sugar and flour together in a bowl and then stir in the eggs. Add the vinegar and onion and let stand. Chop and fry the bacon. Remove the bacon and add 2 cups of hot water to the bacon drippings. Bring to a boil and then slowly add the sugar, egg, flour, vinegar and SOUTH-OF-THE-BORDER SONORAN BEANS In a medium, heavy saucepan with a lid, heat the corn oil over medium heat. Add the minced onion, cooking 2-3 minutes until tender, stirring occasionally. Add the dry spices and chili pepper and cook, stirring for one minute. Add the lime juice, stir, then add the refried beans. Turn the heat to low, cover the pot and simmer for about 20 minutes. SALSA – WELCOME TO CULINARY COMPOST When white-hot, place the grill pan over the coals and add the peppers, onion and garlic. Sear and let blacken for about twenty minutes, stirring occasionally. Remove from heat, place in a food processor and pulse until rough-choppeed. Add the cilantro and Kosher salt to taste. Add a small amount of water if needed. GRILLED ITALIAN SAUSAGE WITH MARINARA SAUCE OVER PENNE Directions: Preheat an outdoor charcoal grill with enough coals for a medium-hot fire. Mound the briquettes and fire until white hot; about twenty minutes. Cook the sausage links covered over indirect heat with the top vent partially choked down. Turn every 5 minutes until firm and evenly browned. Remove and set aside. MIKE’S WISCONSIN BATTER-FRIED BLUEGILLS Preheat a 5-quart cast-iron dutch oven over medium-high with the vegetable oil. The oil will be ready for deep-frying when a drop of water sizzles on contact. Place the buttermilk and egg in a wide, shallow baking dish. Whisk thoroughly. Place the bluegill fillets in the dish and coat evenly. MIKE’S CHICAGO STEAK SEASONING Combine everything in a 1/2 pint canning jar. Cover with a lid and ring. Seal tight and shake well to incorporate. Store in a cool dry place. Will keep for one year before the flavors start to fade. This seasoning will also work well on pork chops. Use only Kosher salt, or the texture will be wrong. CREAMY SAUERKRAUT, POTATO AND KIELBASA SOUP Add the heavy cream and chicken stock and bring to a low simmer. Add the rendered bacon and dry spices. Stir occasionally. Add the diced potatoes and the kraut. Cook for 1 hour, partially covered, over a very low simmer until the potatoes are tender. During the last 30 minutes, add the Gouda cheese and cook until melted and creamy,stirring often.
CHILI JOHN’S FAMOUS CHILI Chili John’s. 519 S Military Ave, Green Bay, Wis. 920-494-4624. Rumor has it that this chili shack is the one place legendary coach and sports commentator John Madden always frequents when he visits Packerland. Since 1913, Chili John’s has been treating customers to hearty servings of the magical elixir, which comes in four different JIM FANTO’S SECRET BBQ BEEF BRISKET RUB This is a recipe from Jim Fanto, by way of Masterbuilt's Facebook Group (My Masterbuilt Electric Smoker.) Jim hails from Texas and is a retired Army Airborne Ranger. He was nice enough to share his secret BBQ brisket rub recipe with group members. MIKE’S INDISPENSIBLE SPICES & SECRET INGREDIENTS LIST Mike’s Indispensible Spices & Secret Ingredients List. Balti Spice. A signature blend of curry spice from Northwestern India, having a distinctly different flavor than that of garam masala. I use about a tablespoon in many of my Indian recipes. A really great spice with multiple uses. Cayenne. THE REFINISHING PROCESS REFINISHING CAST-IRON COOKWARE: Photos from restoration projects are shown at the end of this article The information below will help guide you through the process of restoring an antique (or modern) piece of cast-iron cookware. I have spent many years collecting and restoring dozens of antiques. My goal through this article is to save youTOASTING CUMIN SEED
To obtain optimum flavor from whole cumin seed, toast it over medium heat in a heavy skillet until it turns a mohogany color. Take care not to scorch it. Remove it immediately and transfer to a mortar or spice grinder. Grind until all seeds are reduced to a fine powder. The taste is superior compared KEEP THOSE KNIVES SHARP! Your kitchen knives are the most important tools used for preparing daily meals. This may seem counter-intuitive, but a dull knife is downright dangerous. It is more prone to slipping out of the food you are cutting — and then cutting you. Keep them sharp by following these guidelines: Factory Grind - A MIKE’S MAYAN HOT SAUCE Wash, peel and chunk the carrot and set aside. Heat a heavy cast-iron pan over medium-high heat with 2 tbs. of olive oil. Add the vegetables and habañero, a pinch of salt and black pepper. Allow to char slightly until lightly carmelized, about 12 minutes, stirring occasionally. Remove from the heat and set aside to cool. THE SCOVILLE HEAT INDEX Still, at 2-million SHU, the heat of this monster is so extreme, practical uses in cooking are all but impossible. By contrast, the lowly Jalapeño comes in at about 5,000 to 15,000 Scoville heat units. Please note that measurements shown are approximate, as the heat can vary from pepper to pepper (even ones picked from the same plant.) CHILTEPIN – WELCOME TO CULINARY COMPOST Preparation: Prepare the poblano pepper. In a 2.5 quart cast-iron pot or heavy sauce pan, brown the chorizo sausage until no longer pink. Remove and reserve on paper towel to absorb the fat. Drain and discard the fat drippings from the pot and add the cheese. Heat on medium-low, stirring constantly until melted. MIKE’S CHICKEN AND CHORIZO ENCHILADAS When cool, add the chopped cilantro and stir to incorporate. Heat oven to 400° F. Prepare the enchilada filling by frying the chorizo until the fat renders out in a cast-iron skillet. Drain off the fat if needed. Shut off the heat and add the shredded chicken, 1/2 cupenchilada sauce, 1
CREAMY MUSHROOM RISOTTO Carefully cook the Arborio rice until al dente, so it retains a firm,creamy texture.
PAN-SEARED JAPANESE SHISHITO PEPPERS This is a classic Asian appetizer recipe, traditionally served in Japanese restaurants as an accompaniment to sushi. The peppers are impossible to find in local supermarkets here, but I’m told you can get them fresh at Trader Joe’s — my brother had the foresight to plant them in his garden this year and was nice enough to share. WELCOME TO CULINARY COMPOST A Compendium of Recipes for Foolhardy Foodies. Thai Laab (pronounced Laarb) is a fantastic South-Asian recipe that remains one of my favorites because of its divine flavor and ease of preparation.You can make it with ground pork, chicken or beef; my preference is flank steak because of how quickly you can achieve a proper sear over intense wok heat while locking in flavor. SALADS – WELCOME TO CULINARY COMPOST Measure the sugar and flour together in a bowl and then stir in the eggs. Add the vinegar and onion and let stand. Chop and fry the bacon. Remove the bacon and add 2 cups of hot water to the bacon drippings. Bring to a boil and then slowly add the sugar, egg, flour, vinegar and SOUTH-OF-THE-BORDER SONORAN BEANS In a medium, heavy saucepan with a lid, heat the corn oil over medium heat. Add the minced onion, cooking 2-3 minutes until tender, stirring occasionally. Add the dry spices and chili pepper and cook, stirring for one minute. Add the lime juice, stir, then add the refried beans. Turn the heat to low, cover the pot and simmer for about 20 minutes. SALSA – WELCOME TO CULINARY COMPOST When white-hot, place the grill pan over the coals and add the peppers, onion and garlic. Sear and let blacken for about twenty minutes, stirring occasionally. Remove from heat, place in a food processor and pulse until rough-choppeed. Add the cilantro and Kosher salt to taste. Add a small amount of water if needed. MIKE’S CHICAGO STEAK SEASONING Combine everything in a 1/2 pint canning jar. Cover with a lid and ring. Seal tight and shake well to incorporate. Store in a cool dry place. Will keep for one year before the flavors start to fade. This seasoning will also work well on pork chops. Use only Kosher salt, or the texture will be wrong. MIKE’S WISCONSIN BATTER-FRIED BLUEGILLS Preheat a 5-quart cast-iron dutch oven over medium-high with the vegetable oil. The oil will be ready for deep-frying when a drop of water sizzles on contact. Place the buttermilk and egg in a wide, shallow baking dish. Whisk thoroughly. Place the bluegill fillets in the dish and coat evenly. GRILLED ITALIAN SAUSAGE WITH MARINARA SAUCE OVER PENNE Directions: Preheat an outdoor charcoal grill with enough coals for a medium-hot fire. Mound the briquettes and fire until white hot; about twenty minutes. Cook the sausage links covered over indirect heat with the top vent partially choked down. Turn every 5 minutes until firm and evenly browned. Remove and set aside. CREAMY SAUERKRAUT, POTATO AND KIELBASA SOUP Add the heavy cream and chicken stock and bring to a low simmer. Add the rendered bacon and dry spices. Stir occasionally. Add the diced potatoes and the kraut. Cook for 1 hour, partially covered, over a very low simmer until the potatoes are tender. During the last 30 minutes, add the Gouda cheese and cook until melted and creamy,stirring often.
CHILI JOHN’S FAMOUS CHILI Chili John’s. 519 S Military Ave, Green Bay, Wis. 920-494-4624. Rumor has it that this chili shack is the one place legendary coach and sports commentator John Madden always frequents when he visits Packerland. Since 1913, Chili John’s has been treating customers to hearty servings of the magical elixir, which comes in four different JIM FANTO’S SECRET BBQ BEEF BRISKET RUB This is a recipe from Jim Fanto, by way of Masterbuilt's Facebook Group (My Masterbuilt Electric Smoker.) Jim hails from Texas and is a retired Army Airborne Ranger. He was nice enough to share his secret BBQ brisket rub recipe with group members. WELCOME TO CULINARY COMPOST A Compendium of Recipes for Foolhardy Foodies. Thai Laab (pronounced Laarb) is a fantastic South-Asian recipe that remains one of my favorites because of its divine flavor and ease of preparation.You can make it with ground pork, chicken or beef; my preference is flank steak because of how quickly you can achieve a proper sear over intense wok heat while locking in flavor. SALADS – WELCOME TO CULINARY COMPOST Measure the sugar and flour together in a bowl and then stir in the eggs. Add the vinegar and onion and let stand. Chop and fry the bacon. Remove the bacon and add 2 cups of hot water to the bacon drippings. Bring to a boil and then slowly add the sugar, egg, flour, vinegar and SOUTH-OF-THE-BORDER SONORAN BEANS In a medium, heavy saucepan with a lid, heat the corn oil over medium heat. Add the minced onion, cooking 2-3 minutes until tender, stirring occasionally. Add the dry spices and chili pepper and cook, stirring for one minute. Add the lime juice, stir, then add the refried beans. Turn the heat to low, cover the pot and simmer for about 20 minutes. SALSA – WELCOME TO CULINARY COMPOST When white-hot, place the grill pan over the coals and add the peppers, onion and garlic. Sear and let blacken for about twenty minutes, stirring occasionally. Remove from heat, place in a food processor and pulse until rough-choppeed. Add the cilantro and Kosher salt to taste. Add a small amount of water if needed. MIKE’S CHICAGO STEAK SEASONING Combine everything in a 1/2 pint canning jar. Cover with a lid and ring. Seal tight and shake well to incorporate. Store in a cool dry place. Will keep for one year before the flavors start to fade. This seasoning will also work well on pork chops. Use only Kosher salt, or the texture will be wrong. MIKE’S WISCONSIN BATTER-FRIED BLUEGILLS Preheat a 5-quart cast-iron dutch oven over medium-high with the vegetable oil. The oil will be ready for deep-frying when a drop of water sizzles on contact. Place the buttermilk and egg in a wide, shallow baking dish. Whisk thoroughly. Place the bluegill fillets in the dish and coat evenly. GRILLED ITALIAN SAUSAGE WITH MARINARA SAUCE OVER PENNE Directions: Preheat an outdoor charcoal grill with enough coals for a medium-hot fire. Mound the briquettes and fire until white hot; about twenty minutes. Cook the sausage links covered over indirect heat with the top vent partially choked down. Turn every 5 minutes until firm and evenly browned. Remove and set aside. CREAMY SAUERKRAUT, POTATO AND KIELBASA SOUP Add the heavy cream and chicken stock and bring to a low simmer. Add the rendered bacon and dry spices. Stir occasionally. Add the diced potatoes and the kraut. Cook for 1 hour, partially covered, over a very low simmer until the potatoes are tender. During the last 30 minutes, add the Gouda cheese and cook until melted and creamy,stirring often.
CHILI JOHN’S FAMOUS CHILI Chili John’s. 519 S Military Ave, Green Bay, Wis. 920-494-4624. Rumor has it that this chili shack is the one place legendary coach and sports commentator John Madden always frequents when he visits Packerland. Since 1913, Chili John’s has been treating customers to hearty servings of the magical elixir, which comes in four different JIM FANTO’S SECRET BBQ BEEF BRISKET RUB This is a recipe from Jim Fanto, by way of Masterbuilt's Facebook Group (My Masterbuilt Electric Smoker.) Jim hails from Texas and is a retired Army Airborne Ranger. He was nice enough to share his secret BBQ brisket rub recipe with group members. THE REFINISHING PROCESS REFINISHING CAST-IRON COOKWARE: Photos from restoration projects are shown at the end of this article The information below will help guide you through the process of restoring an antique (or modern) piece of cast-iron cookware. I have spent many years collecting and restoring dozens of antiques. My goal through this article is to save you MIKE’S INDISPENSIBLE SPICES & SECRET INGREDIENTS LIST Mike’s Indispensible Spices & Secret Ingredients List. Balti Spice. A signature blend of curry spice from Northwestern India, having a distinctly different flavor than that of garam masala. I use about a tablespoon in many of my Indian recipes. A really great spice with multiple uses. Cayenne. KEEP THOSE KNIVES SHARP! Your kitchen knives are the most important tools used for preparing daily meals. This may seem counter-intuitive, but a dull knife is downright dangerous. It is more prone to slipping out of the food you are cutting — and then cutting you. Keep them sharp by following these guidelines: Factory Grind - A THE SCOVILLE HEAT INDEX Still, at 2-million SHU, the heat of this monster is so extreme, practical uses in cooking are all but impossible. By contrast, the lowly Jalapeño comes in at about 5,000 to 15,000 Scoville heat units. Please note that measurements shown are approximate, as the heat can vary from pepper to pepper (even ones picked from the same plant.) CHILTEPIN – WELCOME TO CULINARY COMPOST Preparation: Prepare the poblano pepper. In a 2.5 quart cast-iron pot or heavy sauce pan, brown the chorizo sausage until no longer pink. Remove and reserve on paper towel to absorb the fat. Drain and discard the fat drippings from the pot and add the cheese. Heat on medium-low, stirring constantly until melted. MIKE’S CHICKEN AND CHORIZO ENCHILADAS When cool, add the chopped cilantro and stir to incorporate. Heat oven to 400° F. Prepare the enchilada filling by frying the chorizo until the fat renders out in a cast-iron skillet. Drain off the fat if needed. Shut off the heat and add the shredded chicken, 1/2 cupenchilada sauce, 1
MIKE’S MAYAN HOT SAUCE Wash, peel and chunk the carrot and set aside. Heat a heavy cast-iron pan over medium-high heat with 2 tbs. of olive oil. Add the vegetables and habañero, a pinch of salt and black pepper. Allow to char slightly until lightly carmelized, about 12 minutes, stirring occasionally. Remove from the heat and set aside to cool. CREAMY MUSHROOM RISOTTO Carefully cook the Arborio rice until al dente, so it retains a firm,creamy texture.
SMOKED BBQ BEEF BRISKET An hour before you are ready to smoke, preheat your smoker to 225-degrees F. Ensure the ash is cleaned from the wood tray and that the wood tray is properly seated around the heating element. Add about two cups of apple juice to the drip pan and close the smoker door. At this time, remove the brisket from the fridge. PAN-SEARED JAPANESE SHISHITO PEPPERS This is a classic Asian appetizer recipe, traditionally served in Japanese restaurants as an accompaniment to sushi. The peppers are impossible to find in local supermarkets here, but I’m told you can get them fresh at Trader Joe’s — my brother had the foresight to plant them in his garden this year and was nice enough to share. WELCOME TO CULINARY COMPOST A Compendium of Recipes for Foolhardy Foodies. Thai Laab (pronounced Laarb) is a fantastic South-Asian recipe that remains one of my favorites because of its divine flavor and ease of preparation.You can make it with ground pork, chicken or beef; my preference is flank steak because of how quickly you can achieve a proper sear over intense wok heat while locking in flavor. SALADS – WELCOME TO CULINARY COMPOST Measure the sugar and flour together in a bowl and then stir in the eggs. Add the vinegar and onion and let stand. Chop and fry the bacon. Remove the bacon and add 2 cups of hot water to the bacon drippings. Bring to a boil and then slowly add the sugar, egg, flour, vinegar and SOUTH-OF-THE-BORDER SONORAN BEANS In a medium, heavy saucepan with a lid, heat the corn oil over medium heat. Add the minced onion, cooking 2-3 minutes until tender, stirring occasionally. Add the dry spices and chili pepper and cook, stirring for one minute. Add the lime juice, stir, then add the refried beans. Turn the heat to low, cover the pot and simmer for about 20 minutes. SALSA – WELCOME TO CULINARY COMPOST When white-hot, place the grill pan over the coals and add the peppers, onion and garlic. Sear and let blacken for about twenty minutes, stirring occasionally. Remove from heat, place in a food processor and pulse until rough-choppeed. Add the cilantro and Kosher salt to taste. Add a small amount of water if needed. MIKE’S CHICAGO STEAK SEASONING Combine everything in a 1/2 pint canning jar. Cover with a lid and ring. Seal tight and shake well to incorporate. Store in a cool dry place. Will keep for one year before the flavors start to fade. This seasoning will also work well on pork chops. Use only Kosher salt, or the texture will be wrong. MIKE’S WISCONSIN BATTER-FRIED BLUEGILLS Preheat a 5-quart cast-iron dutch oven over medium-high with the vegetable oil. The oil will be ready for deep-frying when a drop of water sizzles on contact. Place the buttermilk and egg in a wide, shallow baking dish. Whisk thoroughly. Place the bluegill fillets in the dish and coat evenly. GRILLED ITALIAN SAUSAGE WITH MARINARA SAUCE OVER PENNE Directions: Preheat an outdoor charcoal grill with enough coals for a medium-hot fire. Mound the briquettes and fire until white hot; about twenty minutes. Cook the sausage links covered over indirect heat with the top vent partially choked down. Turn every 5 minutes until firm and evenly browned. Remove and set aside. CREAMY SAUERKRAUT, POTATO AND KIELBASA SOUP Add the heavy cream and chicken stock and bring to a low simmer. Add the rendered bacon and dry spices. Stir occasionally. Add the diced potatoes and the kraut. Cook for 1 hour, partially covered, over a very low simmer until the potatoes are tender. During the last 30 minutes, add the Gouda cheese and cook until melted and creamy,stirring often.
CHILI JOHN’S FAMOUS CHILI Chili John’s. 519 S Military Ave, Green Bay, Wis. 920-494-4624. Rumor has it that this chili shack is the one place legendary coach and sports commentator John Madden always frequents when he visits Packerland. Since 1913, Chili John’s has been treating customers to hearty servings of the magical elixir, which comes in four different JIM FANTO’S SECRET BBQ BEEF BRISKET RUB This is a recipe from Jim Fanto, by way of Masterbuilt's Facebook Group (My Masterbuilt Electric Smoker.) Jim hails from Texas and is a retired Army Airborne Ranger. He was nice enough to share his secret BBQ brisket rub recipe with group members. WELCOME TO CULINARY COMPOST A Compendium of Recipes for Foolhardy Foodies. Thai Laab (pronounced Laarb) is a fantastic South-Asian recipe that remains one of my favorites because of its divine flavor and ease of preparation.You can make it with ground pork, chicken or beef; my preference is flank steak because of how quickly you can achieve a proper sear over intense wok heat while locking in flavor. SALADS – WELCOME TO CULINARY COMPOST Measure the sugar and flour together in a bowl and then stir in the eggs. Add the vinegar and onion and let stand. Chop and fry the bacon. Remove the bacon and add 2 cups of hot water to the bacon drippings. Bring to a boil and then slowly add the sugar, egg, flour, vinegar and SOUTH-OF-THE-BORDER SONORAN BEANS In a medium, heavy saucepan with a lid, heat the corn oil over medium heat. Add the minced onion, cooking 2-3 minutes until tender, stirring occasionally. Add the dry spices and chili pepper and cook, stirring for one minute. Add the lime juice, stir, then add the refried beans. Turn the heat to low, cover the pot and simmer for about 20 minutes. SALSA – WELCOME TO CULINARY COMPOST When white-hot, place the grill pan over the coals and add the peppers, onion and garlic. Sear and let blacken for about twenty minutes, stirring occasionally. Remove from heat, place in a food processor and pulse until rough-choppeed. Add the cilantro and Kosher salt to taste. Add a small amount of water if needed. MIKE’S CHICAGO STEAK SEASONING Combine everything in a 1/2 pint canning jar. Cover with a lid and ring. Seal tight and shake well to incorporate. Store in a cool dry place. Will keep for one year before the flavors start to fade. This seasoning will also work well on pork chops. Use only Kosher salt, or the texture will be wrong. MIKE’S WISCONSIN BATTER-FRIED BLUEGILLS Preheat a 5-quart cast-iron dutch oven over medium-high with the vegetable oil. The oil will be ready for deep-frying when a drop of water sizzles on contact. Place the buttermilk and egg in a wide, shallow baking dish. Whisk thoroughly. Place the bluegill fillets in the dish and coat evenly. GRILLED ITALIAN SAUSAGE WITH MARINARA SAUCE OVER PENNE Directions: Preheat an outdoor charcoal grill with enough coals for a medium-hot fire. Mound the briquettes and fire until white hot; about twenty minutes. Cook the sausage links covered over indirect heat with the top vent partially choked down. Turn every 5 minutes until firm and evenly browned. Remove and set aside. CREAMY SAUERKRAUT, POTATO AND KIELBASA SOUP Add the heavy cream and chicken stock and bring to a low simmer. Add the rendered bacon and dry spices. Stir occasionally. Add the diced potatoes and the kraut. Cook for 1 hour, partially covered, over a very low simmer until the potatoes are tender. During the last 30 minutes, add the Gouda cheese and cook until melted and creamy,stirring often.
CHILI JOHN’S FAMOUS CHILI Chili John’s. 519 S Military Ave, Green Bay, Wis. 920-494-4624. Rumor has it that this chili shack is the one place legendary coach and sports commentator John Madden always frequents when he visits Packerland. Since 1913, Chili John’s has been treating customers to hearty servings of the magical elixir, which comes in four different JIM FANTO’S SECRET BBQ BEEF BRISKET RUB This is a recipe from Jim Fanto, by way of Masterbuilt's Facebook Group (My Masterbuilt Electric Smoker.) Jim hails from Texas and is a retired Army Airborne Ranger. He was nice enough to share his secret BBQ brisket rub recipe with group members. THE REFINISHING PROCESS REFINISHING CAST-IRON COOKWARE: Photos from restoration projects are shown at the end of this article The information below will help guide you through the process of restoring an antique (or modern) piece of cast-iron cookware. I have spent many years collecting and restoring dozens of antiques. My goal through this article is to save you MIKE’S INDISPENSIBLE SPICES & SECRET INGREDIENTS LIST Mike’s Indispensible Spices & Secret Ingredients List. Balti Spice. A signature blend of curry spice from Northwestern India, having a distinctly different flavor than that of garam masala. I use about a tablespoon in many of my Indian recipes. A really great spice with multiple uses. Cayenne. KEEP THOSE KNIVES SHARP! Your kitchen knives are the most important tools used for preparing daily meals. This may seem counter-intuitive, but a dull knife is downright dangerous. It is more prone to slipping out of the food you are cutting — and then cutting you. Keep them sharp by following these guidelines: Factory Grind - A THE SCOVILLE HEAT INDEX Still, at 2-million SHU, the heat of this monster is so extreme, practical uses in cooking are all but impossible. By contrast, the lowly Jalapeño comes in at about 5,000 to 15,000 Scoville heat units. Please note that measurements shown are approximate, as the heat can vary from pepper to pepper (even ones picked from the same plant.) CHILTEPIN – WELCOME TO CULINARY COMPOST Preparation: Prepare the poblano pepper. In a 2.5 quart cast-iron pot or heavy sauce pan, brown the chorizo sausage until no longer pink. Remove and reserve on paper towel to absorb the fat. Drain and discard the fat drippings from the pot and add the cheese. Heat on medium-low, stirring constantly until melted. MIKE’S CHICKEN AND CHORIZO ENCHILADAS When cool, add the chopped cilantro and stir to incorporate. Heat oven to 400° F. Prepare the enchilada filling by frying the chorizo until the fat renders out in a cast-iron skillet. Drain off the fat if needed. Shut off the heat and add the shredded chicken, 1/2 cupenchilada sauce, 1
MIKE’S MAYAN HOT SAUCE Wash, peel and chunk the carrot and set aside. Heat a heavy cast-iron pan over medium-high heat with 2 tbs. of olive oil. Add the vegetables and habañero, a pinch of salt and black pepper. Allow to char slightly until lightly carmelized, about 12 minutes, stirring occasionally. Remove from the heat and set aside to cool. CREAMY MUSHROOM RISOTTO Carefully cook the Arborio rice until al dente, so it retains a firm,creamy texture.
SMOKED BBQ BEEF BRISKET An hour before you are ready to smoke, preheat your smoker to 225-degrees F. Ensure the ash is cleaned from the wood tray and that the wood tray is properly seated around the heating element. Add about two cups of apple juice to the drip pan and close the smoker door. At this time, remove the brisket from the fridge. PAN-SEARED JAPANESE SHISHITO PEPPERS This is a classic Asian appetizer recipe, traditionally served in Japanese restaurants as an accompaniment to sushi. The peppers are impossible to find in local supermarkets here, but I’m told you can get them fresh at Trader Joe’s — my brother had the foresight to plant them in his garden this year and was nice enough to share. WELCOME TO CULINARY COMPOST A Compendium of Recipes for Foolhardy Foodies. Thai Laab (pronounced Laarb) is a fantastic South-Asian recipe that remains one of my favorites because of its divine flavor and ease of preparation.You can make it with ground pork, chicken or beef; my preference is flank steak because of how quickly you can achieve a proper sear over intense wok heat while locking in flavor. SOUTH-OF-THE-BORDER SONORAN BEANS In a medium, heavy saucepan with a lid, heat the corn oil over medium heat. Add the minced onion, cooking 2-3 minutes until tender, stirring occasionally. Add the dry spices and chili pepper and cook, stirring for one minute. Add the lime juice, stir, then add the refried beans. Turn the heat to low, cover the pot and simmer for about 20 minutes. GRILLED ITALIAN SAUSAGE WITH MARINARA SAUCE OVER PENNE Directions: Preheat an outdoor charcoal grill with enough coals for a medium-hot fire. Mound the briquettes and fire until white hot; about twenty minutes. Cook the sausage links covered over indirect heat with the top vent partially choked down. Turn every 5 minutes until firm and evenly browned. Remove and set aside. CHILTEPIN – WELCOME TO CULINARY COMPOST Preparation: Prepare the poblano pepper. In a 2.5 quart cast-iron pot or heavy sauce pan, brown the chorizo sausage until no longer pink. Remove and reserve on paper towel to absorb the fat. Drain and discard the fat drippings from the pot and add the cheese. Heat on medium-low, stirring constantly until melted. MIKE’S WISCONSIN BATTER-FRIED BLUEGILLS Preheat a 5-quart cast-iron dutch oven over medium-high with the vegetable oil. The oil will be ready for deep-frying when a drop of water sizzles on contact. Place the buttermilk and egg in a wide, shallow baking dish. Whisk thoroughly. Place the bluegill fillets in the dish and coat evenly. MIKE’S CHICAGO STEAK SEASONING Combine everything in a 1/2 pint canning jar. Cover with a lid and ring. Seal tight and shake well to incorporate. Store in a cool dry place. Will keep for one year before the flavors start to fade. This seasoning will also work well on pork chops. Use only Kosher salt, or the texture will be wrong. CHICAGO-STYLE SPAGHETTI Stir occasionally and cook for 1/2 hour, covered. Add the salt, garlic and cayenne to taste. Heat oven to 250° F. While the sauce is cooking, boil the pasta al dente, according to box directions with 1 teaspoon salt. Drain (set aside, covered if necessary) and add to the roaster pan. Toss gently. CREAMY SAUERKRAUT, POTATO AND KIELBASA SOUP Add the heavy cream and chicken stock and bring to a low simmer. Add the rendered bacon and dry spices. Stir occasionally. Add the diced potatoes and the kraut. Cook for 1 hour, partially covered, over a very low simmer until the potatoes are tender. During the last 30 minutes, add the Gouda cheese and cook until melted and creamy,stirring often.
CREAMY MUSHROOM RISOTTO Carefully cook the Arborio rice until al dente, so it retains a firm,creamy texture.
CHILI JOHN’S FAMOUS CHILI Chili John’s. 519 S Military Ave, Green Bay, Wis. 920-494-4624. Rumor has it that this chili shack is the one place legendary coach and sports commentator John Madden always frequents when he visits Packerland. Since 1913, Chili John’s has been treating customers to hearty servings of the magical elixir, which comes in four different WELCOME TO CULINARY COMPOST A Compendium of Recipes for Foolhardy Foodies. Thai Laab (pronounced Laarb) is a fantastic South-Asian recipe that remains one of my favorites because of its divine flavor and ease of preparation.You can make it with ground pork, chicken or beef; my preference is flank steak because of how quickly you can achieve a proper sear over intense wok heat while locking in flavor. SOUTH-OF-THE-BORDER SONORAN BEANS In a medium, heavy saucepan with a lid, heat the corn oil over medium heat. Add the minced onion, cooking 2-3 minutes until tender, stirring occasionally. Add the dry spices and chili pepper and cook, stirring for one minute. Add the lime juice, stir, then add the refried beans. Turn the heat to low, cover the pot and simmer for about 20 minutes. GRILLED ITALIAN SAUSAGE WITH MARINARA SAUCE OVER PENNE Directions: Preheat an outdoor charcoal grill with enough coals for a medium-hot fire. Mound the briquettes and fire until white hot; about twenty minutes. Cook the sausage links covered over indirect heat with the top vent partially choked down. Turn every 5 minutes until firm and evenly browned. Remove and set aside. CHILTEPIN – WELCOME TO CULINARY COMPOST Preparation: Prepare the poblano pepper. In a 2.5 quart cast-iron pot or heavy sauce pan, brown the chorizo sausage until no longer pink. Remove and reserve on paper towel to absorb the fat. Drain and discard the fat drippings from the pot and add the cheese. Heat on medium-low, stirring constantly until melted. MIKE’S WISCONSIN BATTER-FRIED BLUEGILLS Preheat a 5-quart cast-iron dutch oven over medium-high with the vegetable oil. The oil will be ready for deep-frying when a drop of water sizzles on contact. Place the buttermilk and egg in a wide, shallow baking dish. Whisk thoroughly. Place the bluegill fillets in the dish and coat evenly. MIKE’S CHICAGO STEAK SEASONING Combine everything in a 1/2 pint canning jar. Cover with a lid and ring. Seal tight and shake well to incorporate. Store in a cool dry place. Will keep for one year before the flavors start to fade. This seasoning will also work well on pork chops. Use only Kosher salt, or the texture will be wrong. CHICAGO-STYLE SPAGHETTI Stir occasionally and cook for 1/2 hour, covered. Add the salt, garlic and cayenne to taste. Heat oven to 250° F. While the sauce is cooking, boil the pasta al dente, according to box directions with 1 teaspoon salt. Drain (set aside, covered if necessary) and add to the roaster pan. Toss gently. CREAMY SAUERKRAUT, POTATO AND KIELBASA SOUP Add the heavy cream and chicken stock and bring to a low simmer. Add the rendered bacon and dry spices. Stir occasionally. Add the diced potatoes and the kraut. Cook for 1 hour, partially covered, over a very low simmer until the potatoes are tender. During the last 30 minutes, add the Gouda cheese and cook until melted and creamy,stirring often.
CREAMY MUSHROOM RISOTTO Carefully cook the Arborio rice until al dente, so it retains a firm,creamy texture.
CHILI JOHN’S FAMOUS CHILI Chili John’s. 519 S Military Ave, Green Bay, Wis. 920-494-4624. Rumor has it that this chili shack is the one place legendary coach and sports commentator John Madden always frequents when he visits Packerland. Since 1913, Chili John’s has been treating customers to hearty servings of the magical elixir, which comes in four differentABOUT THE AUTHOR
About the Author. Hello, my name is Mike. Thank you for visiting my site. You’ve joined a cult of select individuals who proudly wear their indulgence for capsaisin-induced pain as a badge of honor. I have been a self-guided cooking enthusiast and recreational chilihead for the past twenty-seven odd years.TOASTING CUMIN SEED
To obtain optimum flavor from whole cumin seed, toast it over medium heat in a heavy skillet until it turns a mohogany color. Take care not to scorch it. Remove it immediately and transfer to a mortar or spice grinder. Grind until all seeds are reduced to a fine powder. The taste is superior compared CREAMY SAUERKRAUT, POTATO AND KIELBASA SOUP Add the heavy cream and chicken stock and bring to a low simmer. Add the rendered bacon and dry spices. Stir occasionally. Add the diced potatoes and the kraut. Cook for 1 hour, partially covered, over a very low simmer until the potatoes are tender. During the last 30 minutes, add the Gouda cheese and cook until melted and creamy,stirring often.
CUISINE – WELCOME TO CULINARY COMPOST A confession for my fellow foodies — I’m here to talk about dumps. Specifically, dumps that make people sniff, stand up and take notice. Dumps surreptitiously snuck in at the last minute of a highbrow dinner party, completely sideswiping hapless guests KEEP THOSE KNIVES SHARP! Your kitchen knives are the most important tools used for preparing daily meals. This may seem counter-intuitive, but a dull knife is downright dangerous. It is more prone to slipping out of the food you are cutting — and then cutting you. Keep them sharp by following these guidelines: Factory Grind - A BEANS – WELCOME TO CULINARY COMPOST This is my kicked-up version of the classic “Dilly Beans.” The brine recipe is exactly the same time-tested family heirloom recipe as the one I use for my Garlic Dill Pickles.. After sealing, be sure to leave them untouched in a cool, dark storage area for at least two months before opening so the flavors have time to set. They will keep for at least one to two years if the seal is undamaged.BLACK BEANS
Place in stock pot and simmer for 15 minutes in the water. Add the beans, tomato puree and salt to the water. Simmer very low for three hours until the beans are tender but not mushy. Add more water if necessary. Remove the cheesecloth bag. To make a thicker soup, puree 1-1/2 cups beans and stir back into the soup. VIETNAMESE – WELCOME TO CULINARY COMPOST Posts about vietnamese written by Culinary Compost. This sublime South Asian recipe can be made as an appetizer, standalone dinner with Jasmine sticky rice, or served in combination with Vietnamese Pho soup.Let the sliced pork rest for at least 3-4 hours in the fridge with the marinade ingredients so the flavors have time to set up. CREAMY MUSHROOM RISOTTO Carefully cook the Arborio rice until al dente, so it retains a firm,creamy texture.
EL MEJOR MARGARITA ON THE ROCKS Using a sharp paring knife, cut the lime in half and then cut a 1/4″ wedge off of that and reserve for the glass rim. Add the remaining squeezed half lime portion with the other ingredients to a pint Mason jar. Seal tightly and shake well until sugar is dissolved. Pour into a chilled Margarita glass rimmed with the reserved lime wedge and salt. WELCOME TO CULINARY COMPOST A COMPENDIUM OF RECIPES FOR FOOLHARDY FOODIESMENU
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August 12, 2019
by Culinary Compost
THAI BEEF WITH BASIL (PAD GRA PROW)i
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Thai beef with Siam queen basil and scallion cooked in a cast-iron wok over hot coals on a charcoal grill. Intense heat is need to achieve a great sear on the beef, while keeping the vegetables crisp. This is a legendary Thai dish which quickly became one of my favorites after having it served at two local Asian restaurants in Green Bay, Wisconsin; _May’s Egg Rolls_ and _Plia’s Kitchen_. At May’s they use a super-secret killer spice which I never could figure out… it’s Vietnamese, brutally hot and the owner will not share the recipe with me. I grow fresh Thai queen basil and peppers every summer in my garden and am always bummed at the end of harvest season when they aren’t available. The steak is marinated with Laoganma black bean chili paste, which is a staple in my kitchen. It adds such a great, subtle flavor to my stir fry recipes. Control the heat with the ground Thai chili powder – you can also add hot Thai green chilies if preferred. A note on the garlic – you’ll see that I add it directly to the beef marinade instead of frying it separately in the wok. I’ve learned it doesn’t scorch this way, and it adds a complex depth of flavor to the beef. Enjoy!INGREDIENTS:
4 tbs. canola or peanut oil, divided 12 oz. flank steak, thin-sliced at a bias against the grain2 tbs. cornstarch
1 small white or red onion, thinly sliced 1 red or green bell pepper, thinly sliced 3 cups fresh Thai queen or holy basil leaves, stems removed 3 scallion, roots trimmed and sliced at a bias in 1″ pieces (use both white and green parts) 2 cups fresh cilantro leaves for garnish FOR THE BEEF MARINADE~ 6 cloves peeled garlic, minced 1 tbs. Mongolian chili oil 2 tbs. Laoganma black bean chili paste Combine For the Sauce~ 1 tbs. Thai fish sauce2 tsp. soy sauce
2 tsp. dark soy sauce2 tsp. oyster sauce
1 tsp. brown sugar
1/2 tsp. ground hot red Thai chili powder, to taste 1/4 cup reserved beef stock (use up to 1/4 cup based on preference) Jasmine rice, prepared according to package directions (1.5 cups rice and 3 cups water with 2 tbs. salted butter.) Bring water and butter to boil and simmer rice over very low heat, tightly covered for 15 minutes. Fluff and serve. Cooking Tools: heavy cast-iron or steel wok, heat-resistant silicone oven mitts, Asian wok shovel and spider strainer, serving bowl for transferring the beef.Report this ad
DIRECTIONS:
Prepare the steak marinade: Slice the flank steak thinly at a bias against the grain. Place in a ziplock storage bag with the minced garlic, Laoganma black bean chili paste and the Mongolian chili oil. Squeeze the bag to evenly distribute the spices. Chill in your fridge for at least one hour. Prep all of your other ingredients so you have them ready and close at hand. Thai cooking is very fast, with just a few minutes of actual time in the wok over a hot outdoor grill. When ready, prepare an outdoor grill with enough charcoal in a mound for a medium hot fire. Light and let it come up to temperature for 15-20 minutes. While the grill is heating up, remove the steak from the fridge and place in a mixing bowl. Dust with the cornstarch and turn with a spatula so the pieces are evenly coated. Set aside and allow to warm up to room temperature. Place the wok directly over the center of the hot coals on a grilling grate. Allow it to come up to temperature and smoke, about three minutes. The wok will be ready when a drop of cold water sizzles on contact. Add 2 tbs. canola oil and swirl to coat. Add the beef, spread and distribute evenly in the wok. Allow to sear for 2 minutes before turning. Continue to sear for 3-5 minutes. Transfer the beef to a serving bowl and set aside. Next, add the remaining 2 tbs. of canola oil, the bell pepper and onion. Stir-fry until just crisp-tender. Add the beef back to the wok and then add the sauce ingredients except for the beef stock. Stir constantly until reduced by half. Quickly add the basil leaves and scallion. Stir until just wilted, about a minute, and add a bit of the beef stock until the desired consistency is achieved for the sauce. Quickly stir to incorporate. Carefully remove the wok from the grill, using silicone mitts, and set on a heavy, heat-resistant trivet. Serve immediately with jasmine rice. Garnish with fresh cilantro. A note on the flank steak: I’ve used this special cut of steak for all of my stir-fry recipes with great results. If you cut it at a bias against the grain of the meat, it will never dry out and always be fall-apart tender. I buy a full cut that is vacuum-packed and divide it in half the long way. I’ll then vacuum-seal the remaining half and freeze it for later use. If you prep the steak when partially frozen, it cuts much more evenly. Just ensure you let it warm to room temperature before wok-searing.Serves 2-4
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July 28, 2019
by Culinary Compost
FETTUCCINE PASTA IN GARLIC SAUCE WITH FRESH GARDEN BASILi
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This
Italian pasta recipe is a variant on my classic garlic pasta sauce,
but with fresh garden basil. For more years than I care to remember, my summer basil crop was a total disaster, due to increased seasonal rain. I was blessed this year with a bumper crop so I put it to good use in this recipe, and in my classic Italian pesto.
Take care not to scorch the garlic. You must stir it constantly until it just turns a light straw color. A good heavy pan is essential for this technique. Remove from the burner and set aside until you’re ready to mix it with the pasta. This recipe can be made as a meal, including grilled marinated chicken breast, or as a side with swordfish. Amazing — Enjoy.INGREDIENTS:
1/2 box fettuccine noodles, cooked _al dente_ 1/2 cup XV olive oil (do not skimp on quality) 6-8 large cloves garlic, peeled and minced 30 shelled pistachios, finely chopped 1/2 cup finely-grated hard Parmesan cheese 2 cups finely sliced fresh garden basil leaves Pinch of ground red pepper flakes, to taste Kosher salt and black pepper, to tasteDIRECTIONS:
In a 12″ heavy cast-iron skillet, heat the olive oil over medium-low heat until it starts to shimmer. Add the minced garlic and chopped pistachio nuts, the red pepper flakes, kosher salt and fresh-ground black pepper. Stir constantly until the garlic is slightly softened and straw colored. Remove from the burner and set aside. While preparing the sauce, bring 2 quarts of water with a pinch of salt to a boil in a soup pot. Stir frequently to dissolve the salt. Add the fettuccine noodles and cook _al dente_, according to package directions. Time the noodles so they are done when the sauce isfinished.
Drain the noodles and place in a large mixing bowl. Add the garlic sauce, Parmesan cheese and fresh basil. Toss to coat. Serveimmediately.
Serves 2-4
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July 27, 2019
by Culinary Compost
CLASSIC ITALIAN PESTOi
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This
stunning recipe is classic Italian. Using only seven simple ingredients, its vibrant color and aroma elevates any meal. Toss with pasta or spread on thinly-sliced grilled Italian or French bread. It’s also amazing on grilled fish and pan-fried eggs. Pine nuts are expensive and can be hard to find; a 4-oz. package runs about $4. Most major supermarkets should carry them, but you can substitute walnuts or pistachios in a pinch. Enjoy!INGREDIENTS:
4 cups packed garden basil leaves 1/2 cup XV olive oil 4 cloves crushed garlic, minced fine 1/2 cup grated hard Parmesan cheese1/2 cup pine nuts
Kosher salt and fresh-ground coarse black pepper, to taste.DIRECTIONS:
Trim and rinse the basil leaves under cold water. Blot dry. Place in a food processor with the minced garlic and pine nuts. Pulse until smooth, about thirty seconds, while slowly adding the olive oil. Fold in the Parmesan cheese, salt and black pepper. Mix gently until incorporated. Serve immediately – best used within one day. Makes a little over 2 cups. Italian garden basil grown in a patio pot. Make the most out of your hard-won harvest by making authentic pesto.SHARE THIS:
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July 10, 2019
by Culinary Compost
GINGER-SOY GLAZED CEDAR PLANK SALMONi
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In our family, we take advantage of the short Wisconsin summer by grilling a lot of fish. The marinade and glaze recipe shown here is a classic Asian-inspired reduction that allows the flavor profile to intensify as it thickens. Ensure that you take time to marinate the fillets for at least one hour. Ideally, I’ll leave them sit for 2-3 hours. From my experience, grilling on a cedar plank is the only way to produce consistent results with no flareups or scorching. It comes out perfect every time. This is a family favorite — Enjoy!INGREDIENTS:
2-4 8 oz. fresh salmon fillets, with skin left on1/4 cup water
2 tbs. soy sauce
2 tbs. packed brown sugar 2 tbs. grated fresh ginger 1/2 large shallot, minced Juice of 1/2 squeezed lemon1/4 cup honey
2 tbs. butter
Pinch of dried red chili flakes Cedar plank(s) and real wood charcoal for grillingDIRECTIONS:
Combine the marinade/glaze ingredients in a saucepan and bring to a simmer, stirring constantly. Reduce until thickened and bubbly, about 5-6 minutes. Set aside until cooled. Rinse the salmon fillets in cold water and pat dry. Place skin side down in a shallow baking dish or large ziplock bag. Add one-half of the marinade to the salmon and reserve the rest. Cover the salmon and refrigerate for at least one hour so the flavorshave time to set.
Prepare an outdoor charcoal grill with real wood charcoal set to each side for indirect heat. Light and allow it to come up to temperature; the coals should be nearly white-hot. Place the salmon fillets skin side down on a cedar plank and carefully place the plank in the center of the grilling grate, ensuring the coals are on each side, the length of the plank. Quickly brush on part of the remaining glaze and cover the grill (fully vented). Grill for a total of 12-15 minutes, adding more glaze around 7 minutes. Using an instant-read digital thermometer, remove the fish when the internal temperature of the thickest part reaches 130 degrees F. The fish should easily flake apart.Serve immediately.
Serves 2-4
Note: The best cedar planks I’ve found are from Costco.
You can purchase a set of ten for $30 as shown here — but my wife found them on sale for $20. They can be reused if thoroughly cleaned and dried between use. Use only hot dish soap water and a scrub brush.SHARE THIS:
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May 21, 2019
by Culinary Compost
GRILLED CHILI-LIME SALMON WITH SHALLOTi
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Place the salmon fillets over indirect heat on the center of the grilling grate, with coals on either side. The cedar planks ensure even cooking without flareups. This is one of my signature Southwest recipes, made with just a few ingredients for the marinade. Buy the best Hatch pure ground chili you can find — it should not be cut with other fillers. When done, the fillets should flake apart and you can easily remove them from the skin before serving, if desired. When cooked over cedar planks, the caramelized shallot and char from grilling adds incredible flavor without the risk of burning the fish. You can also use a gas grill, but the flavor won’t be the same.Enjoy!
INGREDIENTS:
4 8-oz. fresh salmon fillets, with skin 1/2 shallot, peeled and minced2 tbs. XV olive oil
Juice of one large fresh lime 1 tsp. fresh-cracked black pepper1 tsp. Kosher salt
1 tsp. ground Ancho chili 1 tbs. ground Hatch mild red chiliYOU WILL ALSO NEED:
Cedar planks for grilling Instant-read digital thermometerDIRECTIONS:
Wash the salmon fillets in cold water and pat dry. Place them in a glass 1.5-quart baking dish with the skin side down. Prepare the marinade by whisking the ingredients in a shallow mixing bowl. Pour over the salmon fillets, ensuring they are evenly covered. Cover tightly with plastic wrap and place in your fridge for 2-4hours.
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Prior to grilling, remove the salmon from the fridge and allow to warm to room temperature for 30 minutes. While the fillets are coming up to room temperature, prepare an outdoor charcoal grill with a generous row of coals on either side, allowing room for the salmon fillets to be placed in the center on a grilling grate over indirect heat. Light the coals and allow them to fire until nearly white-hot. When ready, place the salmon fillets skin-side down (do not scrape off the marinade) on cedar planks in the center of the grilling grate. To ensure even cooking, try to arrange the thickest part of the fillets in the center of the grate and not at the edges. Cover and vent, cooking for about 10-12 minutes. Do not turn. Watch closely and remove when the thickest part of the fish reads 130-degrees on an instant-read digital thermometer.Serve immediately.
Serves 2-4
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February 25, 2019
by Culinary Compost
RUSSIAN PELMENI DUMPLINGS WITH BEEF, SPINACH AND THYMEi
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I
first discovered this cuisine at Paul’s Pelmeni in Madison,Wisconsin
on the UWM campus, and was blown away by how decadent and satisfying these little dumplings were. This is a dish traditionally served in Russia, originating in the Ural mountains and other areas of Siberia. It is an incredibly popular comfort food made with a wide variety of ingredients. They can even be made as a dessert, using cheese and fruit. Similar to the Polish Pierogi and Slavic Varenyky, the dumplings are either boiled or fried and then served with butter, salt, pepper and sour cream. Other garnishes include chopped scallion, dill, vinegar, soy sauce — or as featured at Paul’s — their signature hot yellow Indian currypowder.
For convenience, a large batch can be made and then frozen for futuremeals.
You can make these individually by hand, using a two-inch circular dough cutter or by using a traditional Pelmeni form.
This is an inexpensive kitchen tool and speeds up the preparation while providing consistent results. Enjoy —INGREDIENTS:
_FOR THE DOUGH~_
2 cups all-purpose flour1/2 tsp. salt
2 eggs, beaten
1/2 cup buttermilk
Flour for dusting your work surface_FOR THE FILLING~_
1 pound ground beef, or 1/2 pound ground pork and 1/2 pound groundbeef
1/2 tsp. salt
1/2 tsp. fresh-ground black pepper3 tbs. milk
2 cups loose baby spinach, finely chopped 1 small onion, minced 2 cloves garlic, minced 2 sprigs fresh thyme, stripped from the stemPREPARATION:
To prepare the dough, combine the dry ingredients and beaten eggs in a mixing bowl or food processor with dough blade. Turn on the unit and then slowly add the buttermilk, stopping when the dough mixture pulls away from the side of the bowl. Remove the dough and knead on a floured surface for two minutes. Shape into a ball and set aside covered in plastic wrap for one-half hour.Report this ad
To prepare the meat filling, combine the ground beef (or mixture of beef and pork), salt, pepper, chopped spinach, minced onion, garlic and thyme in a work bowl. Add the milk and use two large forks to gently mix so the filling ingredients are uniformly distributed. DO NOT overwork the filling. Divide the dough into two equal pieces. Starting with one piece, roll it out uniformly into a 15″ circle on a floured work surface. Flip it over and lightly dust the back with flour. Proceed to the next step by either cutting out circles or placing the dough on the Pelmeni form, floured side down. (This will ensure the dough and filling is pushed through the mold without sticking.) Using a teaspoon melon ball scoop, add the beef mixture to the dough. If using the Pelmeni form, ensure that the filling is exactly over each hole in the form. Roll out the second dough ball using the same method and cover the Pelmeni form with the dough. Lightly dust your rolling pin and firmly press down on the Pelmeni form, working from the center outward. The individual dumplings should pop out the bottom. If they don’t, you can use an appropriately-sized pestle or your thumb to gently push them through. If using cut-out dough circles, place the mixture in the center and then gently fold the dough over, forming a crescent. Gently crimp the edges to seal the dumplings. For either method, arrange the dumplings set aside on lightly-flouredparchment paper.
Heat three quarts of water until boiling with one teaspoon salt. Add the dumplings to the water in batches, ensuring you don’t overcrowdthe pot.
When the dumplings float to the top, set your timer for five minutes. Then remove the dumplings with a spider strainer, drain and serve immediately with butter, sour cream and salt and pepper. Minced chives, scallion or dill may also be added as a garnish. Yield: About 60 dumplings. Excess dough trimmings can be reformed and rolled or frozen to avoid waste. _Culinary Compost_ never endorses products for profit, and has received no monetary compensation for the content of this post.SHARE THIS:
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January 5, 2019
by Culinary Compost
PENNE PASTA IN PARMESAN-GARLIC SAUCE WITH ITALIAN PARSLEYAND SCALLION
i
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I
created this simple recipe as an alternative to purchasing high-priced store-bought pasta salad at a ridiculous $5.99/pound. You can use either penne or orecchiette pasta with fantastic results. The quantity shown here will set you back a whopping two dollars. This is a cold pasta salad that should be chilled before serving so the flavors have time to set. Enjoy—INGREDIENTS:
3 cups penne or orecchiette pasta, cooked _al dente_1 pinch table salt
4 large cloves garlic, minced 1/4 cup XV olive oil, plus more for mixing 1/4 cup finely-sliced scallion greens 2 tbs. minced Italian flat-leaf parsley 1/2 tsp. crushed dry Italian basil 1 cup coarse-grated hard Parmesan cheese Kosher salt and fresh-ground black pepper to tasteDIRECTIONS:
Heat one quart of water in a saucepan with a pinch of table salt until boiling. Add the pasta and cook according to package instructions until just _al dente_, stirring occasionally. Drain and run under cold water in a colander to stop it from cooking. Shake off all the water and place in a large mixing bowl. While preparing the pasta, heat 1/4 cup of XV olive oil in a small, heavy skillet over medium-low heat. Add the minced raw garlic and sauté until fragrant. It should just start to turn a straw color. Remove from the heat and let stand to cool. Add the rest of the ingredients in the mixing bowl and fold in with a spatula. When cooled, add the garlic and olive oil and mix to incorporate. You can add more olive oil if necessary based on preference. Correct the seasoning if needed and chill for 1 hourbefore serving.
MIKE’S PROTIP: Take the time and sauté the garlic. This step is critical. It mellows the acrid bite while infusing the olive oil, adding an incredible depth of flavor.Serves 4.
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A well-seasoned cast-iron pan is a must for cornbread. Let the pan heat in the oven before adding the batter so a nice crust will form onthe bottom.
Traditional Louisiana-style blackened catfish seared on an outdoor grill in a cast-iron skillet Penzey’s smoked Spanish paprika (L), Ethiopian Berbere (R) andwhole cumin seed
When Thai bird’s eye peppers are dried they will darken to a beautiful earthy chocolate brown color. Store in an airtight spice jar away from direct sunlight, or place in your freezer. The smoked salsa ingredients after hour one. This loaf was baked in a 5-quart cast-iron Lodge Dutch oven with parchment paper on the bottom to prevent sticking. Achieving a proper char after brushed with the glaze. Note the disposable pie pan that acts as a heat shield to prevent flare-ups. Coals are moved to either side for indirect grilling. Cover the chicken with the vents fully open and grill for about 1 hour until the internal temperature of the breast reaches 165 degrees F. The same Wagner #8 chicken fryer, painstakingly restored. Look at that slick black finish! I’m using it here, on the grill, to fire habanero peppers for my home-made hot sauce. Blackening cherry tomatoes in a cast-iron skillet, using a propanetorch.
Fresh-picked garden tomatoes, Hungarian wax peppers and jalapenos. The refinished Martin skillet put to good use for a loaf of handcrafted artisan bread.TOP CLICKS
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