The Posse that cooks together...Recipe Thread :)

[efirdj]

As penance for contributing to FV's delinquency, I offer this:

No Bake Peanut Butter Bars

2 cups peanut butter
3/4 cup butter, softened
2 cups powdered sugar
3 cups graham cracker crumbs
2 cups (12-oz. pkg.) Milk Chocolate Chips


Grease 13 x 9-inch baking pan.

Beat 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining 1 cup powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula.

Melt remaining 3/4 cup peanut butter and remaining 1 1/2 cups morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm.

Cut into bars. Proceed to eat more than you would believe humanly possible.

.

 

[MustangSallie]

OMG.

Just one question... 2 cups (12-oz pkg) of WHAT? I'm guessing they're the morsels, but what kind of morsels?

Okay, nevermind. Must be chocolate.

OMG! YUM!

 

[Drottwiler]

Oops, sorry. I off-tracked the recipe thread.

Bring on the goodies!

I've been trying to stay away from this thread or we would have been of track longer: lol:


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[Drottwiler]

I've been trying to stay away from this thread or we would have been of track longer: lol: ever notice our fur baby's get us off topic a lot.


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[Drottwiler]

What. Smart phone not being smart.: lol:


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[efirdj]

OMG.

Just one question... 2 cups (12-oz pkg) of WHAT? I'm guessing they're the morsels, but what kind of morsels?

Okay, nevermind. Must be chocolate.

OMG! YUM!

Fixed it...

 

[violetvoo]

sounds really yum...

 

[efirdj]

Its almost time to head to a wholesale store. I need to pick up about 14 pounds of Boston .... for my barbeque on the 30th. They also sell these MASSIVE boneless skinless chicken breasts in 40 pound boxes. And I need at least five pounds of ground beef. 85% lean. No more. No less.
My wife nixed the Nathan's Hot Dogs though. She found some Gwalyney or some crap on sale...
But the chicken and STD Burgers and BBQ will be awesome!!!


And to keep the recipe part of the thread going...

Marinated Grilled Chicken Breast:

Im sure a few people have tried, or at least heard of this, but for those who havent...

Thaw out the desired amount of boneless skinless chicken breasts or chicken breast tenderloin.
Take an entire bottle of either Italian or Zesty Italian dressing and mix in one heaping tablespoon of fresh minced garlic the night before, and let it steep (not just a vaping term!), shaking occationally, overnight. I also like to mix in just a little pinch or two of cheyenne pepper for a little zing.

Pour the dressing over the chicken and cover. Refrigerate over night (yes, that makes two nights of prep time!), shaking it as often as you think about it.

Remove the chicken from the marinade and grill, using the marinade to baste. Do NOT put any marinade over the chicken right before you remove the breasts from the grill. I usually stop putting it on at least ten minutes before the chicken is done. Cook until the internal temp is about 170-180, remove from grill, cover with foil, and let the chicken rest for ten minutes to finish cooking. After ten minutes, recheck the internal temp. You should see about 185.

I promise, this is one of the best ways Ive found to get some juicy and DELICIOUS chicken breasts.

 

[bamsbbq]

Nice marinade but your internal cooking temperature is wayyyyyyyyy to high. you only need to cook it to 165•F. I take mine off at 160 and residual heat will bring it up to 165-170 in no time.

http://www.fsis.usda.gov/is_it_done_yet/brochure_text/index.asp




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[FlyingV]

Hiya bams!

 

[efirdj]

Im just paranoid about undercooked chicken...

How about we say..... "cook until it is REALLY close to done, but not quite."

 

[bamsbbq]

I cook til the thermometer goes beep. Lol

As long as you calibrate your thermometers once & awhile its all good. And if 165 is safe for restaurant cooking ifs safe for me.

Here's a good chicken dish I put together for the grill.

Butterfly a chicken breast. Lay a layer of hot Italian sausage on the chicken. Roll up, wrap in Bacon and cook it indirect heat til your desired internal temp. Let rest for 10 minutes, slice if desired.
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[efirdj]

Someone at work who has recognized my love and devotion to pork and spicy foods found this for me.

Armadillo Eggs

Ingredients
serves makes 24 eggs, active time 30 minutes, total time 1 hour 15 minutes

•4 ounces cream cheese
•1/2 cup shredded sharp cheddar cheese
•1 tablespoon finely chopped cilantro
•6 large jalapeños, halved and seeded
•2 pounds loose breakfast sausage
•1 tablespoon favorite barbecue rub
•1 small piece of light smoking wood, like apple or cherry
•
•Type of fire: two-zone indirect
•Grill heat: medium-high

Procedures
1.In a medium bowl, combine cream cheese, cheddar cheese, and cilantro.

2.Place one spoonful of cream cheese mixture into each jalapeño half. Cut each jalapeño into two equal pieces.

3.Break off a ball of sausage about 1 1/2-inches in diameter. Flatten sausage into a 1/4-inch thick disc and place stuffed-jalapeño piece in the center. Wrap sausage around jalapñeo, pinching sausage closed to completely encase jalapeño. Gentle roll sausage in your hands to create a smooth egg shape. Repeat with remaining sausage and jalapeños.

4.Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place smoking wood directly on top of coals. Sprinkle barbecue rub all over armadillo eggs, then place eggs on cool side grill and cover, with top air vent positioned over cool side of grill. Cook until sausage is cooked through and browned all over, about 30 minutes, flipping eggs halfway through. Any eggs not thoroughly browned can be quickly seared on hot side of grill, about 1 minute per side. Transfer to a platter, let rest for 5 to 10 minutes, then serve.


Bacon-Wrapped, Jalapeno and Cheese-Stuffed Shrimp

Ingredients
serves serves 4 to 6, active time 1 hour, total time 45 minutes

•2 pounds large shrimp, peeled, deveined, and rinsed
•2 teaspoons garlic powder
•2 teaspoons paprika
•2 teaspoons freshly ground black pepper
•1/2 teaspoon cayenne pepper
•2 oz Monterey Jack cheese, cut into thin strips
•3 jalapenos, halved, seeded, and cut into thin slices
•1 pound bacon strips, halved
•1/4 cup butter, melted
•1 lime, quartered
•
•Type of fire: Direct
•Grill heat: high

Procedures
1.In a small bowl mix together garlic powder, paprika, black pepper, and cayenne pepper. Place shrimp in a large bowl and season with 3/4 of the spice mixture, tossing to evenly coat.

2.Working with one shrimp at a time, make a slit about 3/4-inch long as base of shrimp. Place one jalapeno slice and one cheese slice in cut slit, then wrap base of shrimp all the way around with half a slice of bacon. Repeat with rest of shrimp.

3.Thread shrimp onto skewers and season lightly with remaining spice mixture. Brush shrimps lightly with melted butter.

4.Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill shrimp over high heat until bacon crisps and shrimp just cook through, about 2-3 minutes per side. Remove to a platter and serve with lime wedges.

 

[FlyingV]

ooohhh, printing this out right away! Thanks James!

 

[bliss12897]

I read this and I decided I had to share it..thought this was the best place for it

I am subscribing to the "you are what you eat" theory . I've been trying to eat skinny people but they run faster than me!!

 

[FlyingV]

LMAO! Now I will have the giggles all evening. Thank you Bliss!

I read this and I decided I had to share it..thought this was the best place for it

I am subscribing to the "you are what you eat" theory . I've been trying to eat skinny people but they run faster than me!!

 

[bliss12897]

I do what I can...

 

[janieT]

I bought a cookbook from a local author at the farmers market. It goes by month and what is in season in our area. I'll post recipes as I try them. Right now, blueberries, nectarines, peaches, strawberries, raspberries and and all greens are in season. Greens are in season all year round. Guess what, there is no rhubarb - sucks! I guess it is too warm here to grow it.

 

[FlyingV]

Strawberry-Rhubarb pie. That's all I can say.

 

[Drottwiler]

I love Rhubarb pie.Sorry FV no strawberrys in mine.Just the real deal.

PERFECT RHUBARB PIE
Hands-on time: about 30 minutes
Time to table: 90 minutes plus time to cool
Makes 8 "city" slices and 6 "country" slices or 12 'Matthew' slices

2007 Update: This crust is beautiful and the instructions explicit so I'm sharing both Anne Dimock's's recipe and techniques. [Brackets indicate my own added tips.] But both new and experienced pie bakers will find tips, tricks, tools and useful techniques in my photo tutorial about how to make flaky tender pie crust.

CRUST
6 tablespoons ice water [a few ice cubes in a glass with cold water]
2 cups flour
1/2 teaspoon

salt
2 teaspoons sugar
2/3 cup vegetable shortening [Crisco] plus 2 tablespoons

Preheat the oven to 425F. Fill a glass with the ice water.

Before measuring, fluff the flour with a fork to leaven it with air, then measure out the 2 cups. Combine the flour, salt and sugar in a large bowl and fluff with a fork. Cut the shortening into the flour mixture with a fork [my choice] or pastry blender. Stop as soon as the sheen of the shortening disappears and the mixture is a bunch of coarse pieces. Sprinkle a tablespoon of the ice water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather it in your hands in a ball and then pull apart into two pieces: if it crumbles, it's too dry and needs a teaspoon or two of more water. [I find that while you don't want a goopy dough, more water is far better than less.] Gather the dough into two balls, one larger than the other for the bottom crust.

Anne specifies two steps for rolling out the crust.

Step One: Flatten the larger ball into a disc, rounding any rough edges [do round the edges, it helps create a circle during rolling]. Dust both sides with flour. Then working quickly, roll out the dough [with a flour-dusted rolling pin] from the center a bit but don't yet roll thin.
Step Two: Use a knife to remove the flattened disc from the counter. Dust it with flour again and put aside for a moment. Dust the work surface with flour, then place the disc in the center. Working quickly and from the center out, roll out the dough until it's quite thin and is 1 - 2 inches larger than your pie dish.

Place the rolling pin a third of the way in from one of the edge. Roll the crust onto the pin, then into the pie pan. Lightly arrange the crust into place. Place in the freezer while prepping the rhubarb.

RHUBARB
5 cups sliced [fresh] rhubarb [I removed the strings, then cut into about 3/4 inch pieces]
1 1/4 cups sugar
5 tablespoons flour
1/4 teaspoon cinnamon [do invest in the Penzeys!]

ASSEMBLY
1 1/2 tablespoons butter [in tiny pieces]

Toss the rhubarb pieces with sugar, flour and cinnamon. Arrange the rhubarb in the bottom crust. Dot with the butter. Roll out the top crust. Using your fingers, dab the rim of the bottom crust with ice water. Arrange the second crust on top. Trim the edges, then crimp the edges together to seal. With a sharp knife, cut several vents in the top crust.

BAKING
Bake for 15 minutes. Reduce the oven temperature to 350F and bake 25 - 30 minutes more [my first two pies took a good 15 - 20 minutes more] until a bit of pink juice bubbles from the vents. Let cool before slicing. Serve with good vanilla ice cream.

LEFTVOVER PASTRY?
You will have scraps of leftover pastry: this is good! Cut the odd-shaped pieces into bite-size sections and transfer to a baking sheet. Don't reroll -- that will make the pastry tough. Sprinkle with cinnamon and sugar. Bake for about 15 minutes at 350F. Eat while hot!