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COOK BOOK for the Group

RJJ

RJJ

Co-Founder
Joined
Oct 17, 2009
Messages
2,939
Location
about 1' east of the white water
For those of you and new as well would remember the cook book thread from the old BB. Well I was in the process of making it Pdf file when the lights went off. Since ICC BB is now a thing of the past I thought I do it again. So lets hear your favorites dishes.

I believe the title should be Advanced Code Cook Book! But suggestion are welcomed. Have fun!
 
Spicy Seafood Gumbo

• 1 cup olive oil , (light)

• 1 cup flour

• 4 medium onions, chopped

• 8 stalks celery, chopped

• 3 cloves Garlic, minced (fresh is best)

• 4 -15 oz cans chicken broth (our make your own)

• 2 -28 oz cans chopped tomatoes (our make your own)

• 1 pound scallops

• 1 pound crab claws

• 1/4 cup Worcestershire sauce

• 1 tablespoon cholula, hot sauce

• 5 bay leaves

• 1/2 cup fresh parsley, minced

• 2 teaspoons dried whole thyme

• 2 teaspoons dried whole basil

• 2 teaspoons dried whole oregano

• 2 teaspoons sage

• 1 teaspoon pepper

• 21/2 pounds shrimp, medium size, peeled

• 1 quart oysters, unhusked, undrained

• 1 pound crab meat

• 1 pound fish fillets, cut in 1" cube

• hot cooked rice

Combine oil and flour in a cast iron skillet; cook over med. heat 20 minutes, stirring constantly, until roux is brown, but NOT black. Stir in onion, celery, and garlic; cook 10 minutes, stirring often. Transfer mixture to a Dutch oven. Add chicken broth, tomatoes, crab claws, Worcestershire sauce, hot sauce, bay leaves, parsley, thyme, basil, oregano, sage, and pepper; simmer 2 hours, stirring occasionally.

Add shrimp, scallops, oysters, crab meat, and fish to dutch oven; simmer 10 to 15 minutes. Remove and discard bay leaves. Serve gumbo over hot rice.

Can be cooked in crock pot, if roux, is prepared prior to placing mix in crock pot.
 
PEANUT BUTTER AND JELLY SANDWICH

Ingredients

2 slices of bread

2 tablespoons of jelly

2 tablespoons peanut butter

Directions

Spread one side of the first slice of bread with jelly.

Spread one side of the other slice of bread with peanut butter.

Place the two slices of bread together.

Serve with full can of cold beer.
 
Beef Jerky

Ingredients:

5 Lbs. Fresh Brisket (Lean) You may substitute the beef brisket with your choice of meat

15 - 20 oz. Soy Sauce

15 oz. Worcestershire Sauce

15 - 20 oz. Teriyaki sauce

1 - 2 tablespoons Dark Brown Sugar

2 - 4 tablespoons Garlic Powder

2 - 4 tablespoons Onion Powder

2 - 4 teaspoons Cayenne Pepper

5 oz. bottle Liquid Smoke

1 - Very Sharp Knife

------------------------------------------------------------------------

All ingredients can be more or less as you desire to your own taste except soy & Worcestershire which can be more, you must have enough liquid to cover meat.

Add all liquid ingredients into container

Now add all other ingredients into the container, stir frequently.

Trim as much fat as possible off the meat. It is the fat on the meat that will go bad (rancid) not the meat. The sliced meat with the grain as thin as possible (approx. 3/16"). To aid in slicing meat thinly, freeze until ice crystals are formed) This allows for more slices and a quicker drying time.

Place into marinade as sliced. Make sure all meat is covered with the ingredients and stir meat occasionally to ensure all areas of meat have been exposed to the marinade. Cover and refrigerate for 24 hours or more, occasionally shaking or stirring the meat at least 2 more times.

------------------------------------------------------------------------

Now when ready to dry, place aluminum foil on bottom of oven and cover bottom entirely. Try to make a pan out of the foil because of the drippings (remove when it is obvious that there are no more drippings this is usually a while after the meat has been turned over, you will notice that the drippings will have a tendency to give off a burning smell because it is laying on the bottom of the oven, you can replace the foil at any time to avoid this.) It is advisable to place paper towels on the oven door while open and loading the trays to catch the drippings. Place the meat across the racks filling the top rack first (highest position) and then the second rack (next highest position). Set temperature at lowest temperature possible (140 - 160 degrees). When visible dripping has stopped, all meat has to be turned over because the top of the meat will be more moist than the bottom. Also the top rack will drip onto the bottom rack and the bottom meat will be more moist than the top. The meat should be checked for consistency in drying and should be move around accordingly (from bottom rack to top, from edge to center etc.) The low heat is to dry the meat, not cook it.

It should take approximately 4 1/2 to 8 hours or more depending how many & how thin the meat was sliced and the set temperature. Approximately the last hour or so, the oven door should be propped open with a fork or spoon to dissipate the heat, to avoid cooking it is a good idea to leave the oven door propped open any time during the drying to keep a good flow of heat & air. You can tell the meat is done when it no longer bends and you could break off a piece with ease. But the meat should not be so dry as to be crisp & break. It is better to be more dry than under dried, so as to prevent mold. Let meat cool before storing.

This is now ready to eat, you can allow this to air dry an additional day or so in an open container. This will now keep in a sealed container (zip lock bags are great) for months refrigerated although I have kept my jerky for months un-refrigerated.

Remember this meat will continue to dry unless placed in a sealed container once totally dried. Do not worry about color changes of the beef jerky it will get lighter and harder as it continues to dry over time. It is only important to keep the jerky away from humidity for long term storage. The net result of all this fun will give you approx. 2.5 to 3 lbs or more.
 
Ya'll wait till I get home..........got a KILLER Pork Green Chile recipe, and also a BBQ'd pulled pork.....yummy.

But, from memory,

Chile Con Queso

1 lb- ground breakfast sausage (I prefer hot, it works best)

7 oz- diced green chiles

16 oz- picante sauce (again, medium presents the best heat)

2 lb- Velveeta cheese

1- 15 oz can Black olives

In large skillet, brown and finely scramble the sausage, season with a bit of seasoned salt, pepper, onion powder and garlic powder. Drain and press out all fat when done.

Return sausage to skillet, add picante sauce, heat on medium to simmer.

Slice or chunk the Velveeta into the mixture, reduce heat to low.

Dice up black olives to preference, add to mixture.

Continue heating on low until cheese is melted.

Once melted, transfer to a crockpot that has a warm setting, as low will overcook after a bit.

Serve with tortilla chips of choice, you can get away with cheaper brands as the Queso is so awesome.

Hint: If it starts getting to thick, add a small splash of milk and stir up, do as needed. It will not diminish the quality of the Queso.

You will be a hit at any function you go to, and it is so easy, just don't give the recipe away and you will always be invited.

EDIT: RJJ, maybe check with Jeff about making this topic sticky?
 
Sliders

1-White Castle w/drive-up window

1-car

1-car window, down

1-order taker...Hispanic with broken English

1-order for a Sack of 10 (cheese optional)

What you crave...
 
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