Bonneville America Forums Forums Off Topic Discussion Forums Lounge BA.com Chefs

After riding around the country with you folks for a few years, it occurs to me that we have some very fine cooks, er chefs on this site. I was wondering if it might be possible to create a space for trading best recipes, road food, etc.? Might be kinda fun.

Removed failed self-depricating joke due to misunderstanding. Sorry for the crack more at Americans than anyone else.

Ryan

Sounds like a good idea.... There was a thread about a week ago about a squirrel, I thought for sure was going to end with someone posting a recipe.

Seriously though, I am not a big pork fan and my wife, all her amazing qualities aside, is not the greatest chef. Well she found a recipe for pork chops that was just awesome. I'll have to dig it up and post it later.

Sounds like a great idea. I like to cook almost as much as I love to eat

I do know that fresh kittens do make a lovely spaghetti sauce.

We've had some threads on food recipes before. Always more than willing to contribute, and try out what others are cookin'. I'm not much into recipes though, all that measuring with spoons and cups. Dennis/Skillet is one of the best cooks on this site. Check this thread for some recipes. Whoever was looking for Phil's fish dip recipe over on the Florida rally thread, it's in there.

Fishercat’s Famous New England Clam Chowda Receipt

Ingredients:
Clams – 2 Cups of chopped clam meat (No belly’s)
Clam Juice - 1/2 cup
Potato – 6 Potato’s cubed
Light Cream – 1 Pint
Dill Weed (Not Dill Seed) – 1 tbsp
Garlic – 2 tbsp – chopped fine
Paprika – 1 tsp
Salt – 1 tbsp
Pepper – 1 tsp
Butter or Margerine – 1 stick (1/4 pound)
Onions- 2 chopped fine
Flour – 1 cup
Water – add to ½ inch over potatoes

Directions:
Melt butter in large pot.
Add onions and clarify on low heat.
Add salt, pepper, garlic, dill weed, paprika.
Remove from flame and mix well
Add Flour and mix into a paste
Add Potato and water until water is ½ inch over potato
Mix well and place back on stove over low flame
Stir every 5 mins making sure potatoes don’t stick to pan
Simmer until potatoes are tender.
Add clams, juice and light cream. Bring back to simmer (do not boil).
Ready to eat.

Will have to try your recipe fisher aint made a chowda in years. I'd be willing to through a recipe or 2 to the wind if we get an official spot to post um.

any Brit's got a good haggis recipe?

Ryan,
I tried this before and there was some interest. Hope it'll catch on this time. I'll add RedBeans and Rice, a couple Jambalaya recipes and the best way to cook a perfect brisket, ribeyes and of course our Northwest Alabama BBQ slaw (i could get killed if this one gets out-ask BigJack & Diane).

That slaw's some good stuff Dennis, if it's the one you posted before. I've made about five batches so far. Added green chilies to the last one. Excellent!! Gonna try some Jalapeños next .
I have some recipes I'll add too, being the family chef for the last thirty years, I have a few .

Count me in.. I have a few good recipies up my sleeve

Cool,

I have a German Potato salad recipe that'll have you folks drooling all over your keyboards. But not tonight, it's been a very, very long day. Most of the things I like include 1 large chopped onion .

JH

Post deleted by Grump

I have no idea why any body would want to eat this we usually leave it for the tourists. But what else do you expect from the nation which invented golf (see Robin Williams sketch) ......but you asked for it so here goes.

METHOD
To make a modern haggis, the pluck (liver, heart, lights or lungs) is washed and put to boil until tender. When cool, the meat is chopped or minced finely and mixed with the oatmeal, onions, salt, pepper and spices. It's then put again through a coarser mincer. The mixture is moistened, usually with meat gravy, put into a filler and pumped into the prepared natural, or artificial casings which are then sealed. The haggis is then cooked in boiling water for about an hour, depending on size, the mixture swells up to fill the skins, then it's left to cool. An independent butcher specializing in haggis might make an annual 200 tons, while a large meat-processing company may make the same amount in a month. It is also sold tinned. The weight can vary from 75-100g/3-4oz (individual size) to 4-5kg/8-10lb 'Chieftain' haggis which would feed 20. An average over-the-counter haggis to feed a family of four is around 250g-500g/1/2-1lb.


Cooking and Serving

The safest way of reheating a whole cooked haggis is in the OVEN. Wrap it in foil, in its skin, and heat it through in the oven gas mark 4/180C/375F for 30 minutes per 250g/8oz haggis.


For reheating in a MICROWAVE, the outer casing should be removed. Allow approximately 8-10 minutes on high for 500g/1lb haggis.
Re-boiling in hot water is risky since the haggis may burst and does not make good soup.

I was hungry but then again

Good Aussie recipe for Wild black duck.
Take i plucked average size duck
add to simmering pot with diced onion, garlic mixed herbs and half a bootle of beer

slowly slowly bring to a boil and hold temp
add celery carrots and potato.
at this point add one large smooth river stone to the pot also
Boil for approx 5 hours
remove duck and what is left of fluid .Throw in bin and eat river stone and finish other half of bottle of beer !!

Ron I'm gonna be up in MA in a couple weeks, can I swing up for some chowda?

Helps If I actually add the link to the Robin Williams sketch.

http://www.youtube.com/watch?v=6X04wZpqx3U

Chowder, with no BACON or SALT PORK?

How could this be?

Jonesy,

Quote:

---

Good Aussie recipe for Wild black duck.
Take i plucked average size duck
add to simmering pot with diced onion, garlic mixed herbs and half a bootle of beer

slowly slowly bring to a boil and hold temp
add celery carrots and potato.
at this point add one large smooth river stone to the pot also
Boil for approx 5 hours
remove duck and what is left of fluid .Throw in bin and eat river stone and finish other half of bottle of beer !!

---

Priceless!!!

Anyone have a good SIMPLE chili recipe for a crock pot? I would rather use london broil or something like that instead of hamburger.

That's what I like-nice and easy. I just brown the meat-not cook it through?

Like maple planked carp:
Tack carp to maple plank.
Bake at 500 degrees for five hours.
Remove carp.
Eat plank.

Here is a link to a website that lists great eating places throughout the country.

Roadfood.com

some one said chilli? ok here it is Jack's Christmass Chilli

2 lbs ground turkey. (you can use beef or pork)
2 16 oz cans dark red kidney beans.(drained)
1 16 oz can chopped tomato(drained)
1 16 oz can crushed tomato
1 8 oz can tomato sause
2 large onion chopped
4 cloves garlic crushed and chopped
1 green bell pepper chopped
1 yellow bell pepper chopped
6 jalapeno peppers chopped
1 teaspoon cayenne (red pepper) ((start with 1 tsp add more if needed)).
1 tablespoon tobasco sause
2 tablespoons oregano.

brown meat, if you use beef or pork drain grease.
through everthing in a big pot. Cook over medium
heat until peppers are tender.Stirring frequently.
If you want it thinner add more tomato sause.

I make this once a year.

Snore Guy (aka) Airguy is a good cook. Maybe he will volunteer some info.

Chicken Paprikash

6 ea. Chicken Thighs (about 1.5 – 2.0 pounds)
1 ea. Yellow onion, large - diced
1 can Chicken Stock, 14.5 oz
1/4 c Paprika (Szeged Hungarian Paprika is best {you can get it at a lot of supermarkets – in a red can with a white top}, but any paprika will work) I know, that’s a LOT of paprika – trust me. You don’t really have to measure, just shake to cover the chicken and then do it again when you turn the chicken.
16 oz. Sour Cream
1/3 c Flour

Rinse chicken and pat dry. Season with salt and pepper. Saute’ diced onions over medium heat in olive oil until translucent. Add chicken. Sprinkle ½ of paprika over the chicken. Brown chicken for 8 to 10 minutes and then turn over. Sprinkle remaining paprika over chicken. Cook chicken for 8 to 10 minutes and add chicken broth. Bring to a boil and then lower heat to simmer. Simmer for 30 minutes. Turn chicken once at the 15 minute mark.

Blend the 1/3 cup of flour and the sour cream until smooth – no lumps. Make sure you blend the flour in completely. Remove chicken from pan and set aside. Whisk the sour cream/flour mixture into the pan and continue stirring until thickened slightly. The sauce will not thicken completely unless you bring it to a boil, but be careful not to break the sauce. Stir constantly until it thickens. Turn heat to very low and return chicken to the sauce. Stir occasionally while making the dumplings. Do not boil the sauce after this point or the sour cream will break.

Dumplings:
2 c Flour
1/4t Salt
1 ea. Egg, large
1 c Water

Put a large pot of water on to boil. Mix the flour, salt, egg and ½ the water. Stir to combine the ingredients. Add the remaining water, a little at a time and stir until you have a pretty solid ball of dough. If it is too wet, add a little flour. Too dry, keep adding a little water. This is a workout, you have to really work this dough – works best with a wooden spoon. After you have the dough ball set up, let it rest for 5 minutes. Drop heaping teaspoons of the dough into the boiling water. After they all float to the top, simmer for 5 minutes or so. Cut into a large dumpling to make sure they are cooked all the way through. Drain and add to the sauce and chicken. The longer you let the dumplings sit in the sauce, the better they get. At this point, however, everything is smelling really good and you will probably serve it immediately – I always do.

I used to have a good recipe for franks & beans but I lost it. Too bad. For me, if it's not quick and easy(obviously cooking in a crock pot is not quick) I won't cook it. After getting the ingredients ready I just dump them in the crock pot and leave. That's easy.

Trading recipes? What's happening to us? What next, BA.com aprons? BTW, anyone succesfully make crepes? Mine come out thick, like pancakes, or too flimsy and tear. Good with chicken rolled up inside, with cream of mushroom soup for a sauce.

Quote:

---

BTW, anyone succesfully make crepes?

---

Aren't those (gasp) French? Hehe actually I'd like a good recipe too. When I was a kid, a friend's mom used to make them a lot. Good stuff! Real VT syrup. Mmmmmmm. If you are ever in Paris, it's fun to compare crepe prices around the city. They are like hot dog vendors in NY. The closer you get to a major attraction, the more expensive. I reccomend the strawberry (Fraise) kind. Yummy.

Brown some chicken chunks, crepes are quick, mushroom soup, canned green beans or frozen broccoli on the side, really impresses the girls.

Recipes. For quick breads yes. For meats stews puddings the recipe is what's on hand or what is on sale at the market. Knowing your spices and cooking techniques ya can turn the page on most anything found in a kitchen. When it comes to baking powders, flour, baking sodas and extracts, best to have your spoons and cups ready!

Off the top of my head,

Pumperknickel:

4 cups white flour
3 cups rye flour
3 packages of yeast
sugar
salt
backstrap molasses

Proof yeast in warm beer/apple juice/water with a tablespoon of sugar and at least a tsp of salt.
To white flour add enough water to form a moderately thick batter. Add yeast, the rye flour and enough of the backstrap to form a dark looking, molasses smelling, hunk of dough. Knead till smooth and elastic. Cover let rise till doubled. Punch down, knead slightly form two separate balls cover let rise, each on a baking sheet which has a thin bed of cornmeal on it. (pizza pans are good for this). Place in a hot oven for 30 to 45 minutes or until you think it is done. Tap it sound hollow? Have some butter ready!

Meanwhile while you are waiting for the first rise, (about an hour and a half) you can start up some rogan josh by cutting up some leg of lamb ...(ya have to have some curry for that intense bread

While the curry is simmering and the dough is rising grab the tin of lard and some apples for ya need to bring americana back into the picture with a big ole apple pie.

Remember to have some bacon wrapped scallops on the grill for those that must have an appetizer b‘fo dinner. Or some bacon wrapped venison or boiled shrimp or …

Here is something that appeared on the table one evening...