Where my fellow cooks at???

Post by **tifosi77** » Fri Oct 07, 2011 8:44 pm

Pshaw....

Actually, you guys might be able to help me out. We're having a cookout in two weeks, and I'm finalizing the menu. Historically, we've done 'themes' for our cookouts, and the food supports the theme. This year, I wanted to just do a sort of 'greatest hits' from the six or seven cookouts we've had in years past with no real theme at the core. Then Mrs. Tif decided she wanted to do a tailgate party theme (since we're having this thing a couple months later than usual), but I'm still going with my free-form menu.

One of the more popular dishes we've had was a shrimp skewer with pineapple and molasses. I'm torn between keeping that on this year's menu unchanged, or playing with the concept. One idea I had was to eliminate the molasses and pair the shrimp with thinly sliced chorizo placed into the body (just make a deeper cavity when deveining the shrimps), maybe marinating the shrimp in pineapple juice for a couple hours.

Thoughts?

Other menu items:
chips and roasted corn guac
~
homemade sausages w beer & buttered onions (late add, as a nod to the tailgate motif)
~
Jamaican sweet potato salad
~
jerk chicken
~
ribeye skewers with pistachios, chili flakes and maple sugar
____

Condiments
ginger-scallion sauce
pineapple-habanero sauce (possibly doing this with pomegranate or citrus)
Ketchup
Mustard
Front Page Grille Hot Sauce (jarred, not made by me)
Eaton's Scotch Bonnet Sauce (jarred, not made by me)

Post by **the wicked child** » Fri Oct 07, 2011 8:45 pm

columbia wrote:

pretzel and cheese ftw

Post by **columbia** » Fri Oct 07, 2011 8:53 pm

tifosi77 wrote:Pshaw....

......

I've pushed this several times, so why not one more time:
http://www.slashfood.com/2009/01/03/nor ... -bbq-slaw/" onclick="window.open(this.href);return false;
(The only change I would make is using half the recommended sugar.)

Lexington, NC is ABSOLUTE ground zero for barbeque (not BBQ) and this is an essential side.
(My father is from Salisbury, which is about 15 miles away.)

I went through there in 2008 and stopped at one of the joints.
They served basically this slaw and I was transported 25 years back in time to my grandmother's kitchen.

It's a full on German recipe that is designed to compliment savory meats.
Your California friends won't know where they are.

EDIT: You could always make it first and reject if not up to par.

Post by **tifosi77** » Sat Oct 08, 2011 12:32 pm

That might be a good idea; I made a slaw last year that was...... sub-optimal.......

Post by **canaan** » Sat Oct 08, 2011 2:11 pm

TIL Columbia found a time machine made of slaw

Post by **columbia** » Sat Oct 08, 2011 2:15 pm

canaan wrote:TIL Columbia found a time machine made of slaw

How do you think the Cabbage Patch Kids got here?

Post by **the wicked child** » Sat Oct 08, 2011 2:46 pm

columbia wrote:
canaan wrote:TIL Columbia found a time machine made of slaw
How do you think the Cabbage Patch Kids got here?

Oh I dunno... Could it be Satan?

Post by **tifosi77** » Tue Oct 11, 2011 4:03 am

Post by **canaan** » Mon Oct 17, 2011 2:25 pm

i dont post in this thread as much as i should.

i started trying different stuff on sundays--mostly breakfasts and breads, with a theme. this week was apples.

Whole Grain Pancakes w/ apples and cinnamon/clove whipped cream (from scratch)

Applesauce Bread w/raisins (also from scratch except for the applesauce)

the bread wasn't as moist as i had hoped and i blame that on the apple sauce. next time, ill use homemade apple pie filling that i think will work better. the pancakes were killer.

/fat kid sundays

Post by **columbia** » Mon Oct 17, 2011 2:34 pm

How much apple sauce did you use?

Post by **canaan** » Mon Oct 17, 2011 2:36 pm

columbia wrote:How much apple sauce did you use?

ill have to get back at you when i get home. i wrote it down, but dont remember off the top o' my noggin

redwill · Post by **redwill** » Mon Oct 17, 2011 2:40 pm

canaan wrote:the bread wasn't as moist as i had hoped and i blame that on the apple sauce.

Really? I make a chocolate cake using applesauce and it's incredibly moist. Same with zucchini bread. My mother-in-law gave me a zucchini bread recipe when I got married that used TWO CUPS of oil. Yuck. I replaced a lot of that with applesauce.

Oh, and I know I'm treading sacred ground here, but I've never much cared for pancakes. However, those look incredible and sound delicious.

Post by **columbia** » Mon Oct 17, 2011 2:41 pm

I used to do vegan baking and apple sauce was a good substitute for eggs.
(Why someone would do that is another story, but let's not get bogged down on that.)

For a carrot cake about that size, I'm guessing it would have been at least 2 cups just to make up for the missing moisture/binding ability of eggs.

.....Long way of saying, maybe it just wasn't enough apple sauce?
(Though the homemade pie filling idea sounds pretty awesome.)

Chefpatrick871 · Post by **Chefpatrick871** » Mon Oct 17, 2011 2:41 pm

Make Texas toast French toast. Melt down some nutella. Slice a banana or two and have 3 or 4 pcs of bacon cooked.

French toast stuffed w nutella bacon and bananas.

Do it.

Post by **canaan** » Mon Oct 17, 2011 3:00 pm

redwill wrote:
canaan wrote:the bread wasn't as moist as i had hoped and i blame that on the apple sauce.
Really? I make a chocolate cake using applesauce and it's incredibly moist. Same with zucchini bread. My mother-in-law gave me a zucchini bread recipe when I got married that used TWO CUPS of oil. Yuck. I replaced a lot of that with applesauce.

Oh, and I know I'm treading sacred ground here, but I've never much cared for pancakes. However, those look incredible and sound delicious.

the weird thing was when i took the loaf out of the pan, it was crazy moist on the bottom. moist to the point that when i put it on the cutting board, it left a square of "dew" on the cutting board. i thought that i put too much, but who knows.

Post by **canaan** » Mon Oct 17, 2011 3:00 pm

columbia wrote:I used to do vegan baking and apple sauce was a good substitute for eggs.
(Why someone would do that is another story, but let's not get bogged down on that.)

For a carrot cake about that size, I'm guessing it would have been at least 2 cups just to make up for the missing moisture/binding ability of eggs.

.....Long way of saying, maybe it just wasn't enough apple sauce?
(Though the homemade pie filling idea sounds pretty awesome.)

i used eggs as well.

Post by **canaan** » Mon Oct 17, 2011 3:02 pm

i asked the wife and she said i used 1 cup. probably shouldve gone higher?

Post by **columbia** » Mon Oct 17, 2011 3:03 pm

Look at the size of that (twss), I would guessed a minimum of two cups.

mac5155 · Post by **mac5155** » Wed Oct 19, 2011 12:33 pm

Chefpatrick871 wrote:Make Texas toast French toast. Melt down some nutella. Slice a banana or two and have 3 or 4 pcs of bacon cooked.

French toast stuffed w nutella bacon and bananas.

Do it.

My friends mom used to make us these sandwiches except they would be french toast with peanut butter and sausage smothered in syrup. killed our hangovers.

Troy Loney · Post by **Troy Loney** » Thu Oct 20, 2011 8:26 am

Homeade pumpkin ravioli last night.

Definitely requires a lot of trial and error getting the dough to the right thickness to hold the suffing and also be able to be folded over on itself.

Post by **tifosi77** » Thu Oct 20, 2011 12:58 pm

Do you have a mechanical pasta machine, or did you roll it by hand with a pin? If you have a machine, just don't pass the dough through more than about the 3rd lowest setting. You're looking for the same thickness of a coin, like a nickel.

Post by **canaan** » Thu Oct 20, 2011 12:59 pm

Troy Loney wrote:Homeade pumpkin ravioli last night.

Definitely requires a lot of trial and error getting the dough to the right thickness to hold the suffing and also be able to be folded over on itself.

no pics? cmoncmoncmon

ILikeTurtles · Post by **ILikeTurtles** » Sat Oct 22, 2011 2:46 pm

Marinating some pork ribs in teriyaki and some pineapple juice. Going to slow cook them in the oven for a few hours, then place them on a pan and put some teriyaki glaze on top. Ceaser salad, broccoli, and rice for sides.

Troy Loney · Post by **Troy Loney** » Sat Oct 22, 2011 2:51 pm

tifosi77 wrote:Do you have a mechanical pasta machine, or did you roll it by hand with a pin? If you have a machine, just don't pass the dough through more than about the 3rd lowest setting. You're looking for the same thickness of a coin, like a nickel.

With a pin.

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