Clint's VDM recipe

Pour vodka over ice.
Show it the Martini bottle for a second then remove.
Voilà - one very dry Martini.

Clint's Hangover Recipe.

Mix houmous,avocado and crispy bacon together in a toasted pitta bread.Cover with grated cheese and Lea & Perrin's Worcestershire sauce and grill.
Tastes even better if Mrs Clint Bint does the hard work.

Chili Beef Soup

What You'll Need:

1/2 pound ground beef
1 onion, chopped
1 (14-1/2-ounce) can diced tomatoes, undrained
1 1/2 cups water
1 (16-ounce) can kidney beans, undrained
1 (8-ounce) can whole kernel corn, drained
1 (8-ounce) can tomato sauce
1 teaspoon chili powder
What To Do:

In a soup pot over medium heat, brown ground beef and onion 5 to 7 minutes. Add remaining ingredients; mix thoroughly.

Reduce heat to low and simmer, uncovered, 30 minutes, or until heated through.

beef brisket recipe
 

We picked up a nice beef brisket at the grocery store, but now I need to know how to cook it. Any tried and true recipes?

:D

What style of brisket recipe? BBQ? Jewish grandma?

Here's my Jewish grandma's recipe (which is probably the same as every Jewish grandma's recipe, and which they all think is their own unique creation):

1 cup chili sauce
1 Tbsp. prepared mustard
½ cup brown sugar
Juice of one lemon
1 tsp. salt
[optional] 1 package onion soup mix

Mix above together, and spread over brisket.

Bake in a preheated 350 oven, approx. 30 minutes/pound of meat. Slice thin. Reheat 350 degrees, 30 minutes. Baste 2-3 times.

Personally, I always found her brisket too sweet and dry. My dad's approach is much better:

The night before: Rinse brisket and trim excess fat. Put brisket in a large ziploc bag and add:
-1 bottle of Heinz chili sauce
-minced garlic (2-5 cloves)
-paprika
-a little salt and pepper to taste

Mix it all up so all of the brisket is covered, then put it in the fridge overnight. The next day:
-Preheat oven to 275F
-Remove brisket from ziploc bag and discard bag
-Chop a medium yellow onion and place on top brisket
-In a roasting pan, place several red potatoes.
-Pour beef broth into roasting pan to a depth of ½ - 1 inch
-Place a roasting rack in the pan to hold the brisket, and put the brisket on top of the rack. Bottom of brisket should be clear of liquid.
-Tent alumnium foil around the brisket to keep steam in - this makes it self-basting.
-Bake for 4+ hours. If properly tented, it can’t be overcooked.

salt, pepper, smoking woods at 220F and about 10 hours

really simple, actually

I'm looking for a BBQ recipe. We don't have a smoker, I'm not looking to spend a lot to buy stuff to cook it. :D

If you need help eating it... I'll be happy to bring some rye bread.

LOL

Party at kipper's house!

I'll bring some good beer. I'm near the Sierra Nevada brewery, so it'll be a nice selection from there.

LOL, sounds good to me, but you guys are being very trusting in deciding to show up when I'm trying a new recipe. :D

You should invest in one. Otherwise, it isn't BBQ. ;)

I remember a kind of recipe of BBQ beef from the movie Black Messa. It was said that marinade contained garlic and soy souce. I gonna try it))

:D We don't have space for one right now.

My mother's recipe, which was suprisingly good and dead-simple:

1 bottle of liquid smoke
Garlic powder
Cover with foil and cook at 225 for 8 hours.

For a Hawaiian version, look for a recipe for Shoyu Pork and substitute the brisket, and cook more slowly.

Perhaps I'll try that. :D

Cooking one in the Green Egg tomorrow :)

Wait. You said "good beer". :D

You can make any grill into one by purchasing some wood chips, soaking them for at least an hour, putting them in a foil pouch and poking some holes in it, and then laying it on the heat source (gas burners or charcoal). It's rudimentary, but works in pinch.

We don't have a grill. :D

Yikes! Don't do brisket in the oven! :D

Low 'n slow is the key. Minimum of 8 hours around 255 degrees F.

The night before I trim and dry my brisket and place it in a ziplock bag with a little orange juice or cola (it helps break down the meat) with ginger, garlic, salt & pepper

Next day about 2 hours before I plan to put the meat in my smoker I remove the meat from the bag and pat dry. Then I rub a spice blend I make, {sweet & hot paprikas (two kinds), salt, pepper, rosemary, ginger powder, onion powder, garlic powder & a little brown sugar}, into the meat and let absorb. I then use sesame oil and rub the meat all over and apply another dusting of the spice blend.
I usually smoke it for 8-10 hours depending the size of the brisket.

Nobu Matsuhisha Whiskey Capuccino Dessert Recipe
 

Hello, im looking for Nobu's Whiskey Capuccino recipe. As the cookbook is not available in Germany or very expensive to order it from abroad and i only need this specific recipe, can someone help me out ?

The Recipe Thread
 

I can’t remember which thread it was that someone asked me for the sour cream apple bread recipe. So I thought maybe one thread could be used for responding to any recipe requests. When we’re done we’ll have a cookbook!

Sour Cream Apple Bread
 

In a large bowl, add 4 eggs, 2 cups sugar, 1 cup oil, 1 tsp salt, 4 tbsp sour cream, 2 tsp vanilla, 2 tsp baking soda

Blend well then add 4 cups flour, 2 cups chopped apples, 1 cup walnuts and blend well. You may wish to add 1 cup died cranberries, chopped dates or raisins.

Pour into 2 well greased bread tins and bake at 350F 1 hour 10 minutes. Alternate: 4 small bread pans and check at 45 minutes.

https://cimg9.ibsrv.net/gimg/www.fly...06e3ac77a.jpeg

That was me, probably in the dinner thread but I'll take it here. Looks delicious!

I like the thread idea, and will contribute where I can. My issue is that I don't measure anything and often add ingredients based on taste as I go. I'd be a terrible executive chef because the line cooks wouldn't know what to do! A couple years ago I started documenting my "recipes" for dishes I make often. But for a lot of them I had to guess -- now my goal is to go back through them and test them for accuracy each time I make that meal. So if there's a request I can fulfill, I'll note if it's tested or untested :).

This, I rarely ever measure anything or make something without tweaking. Recipes are suggestions. This is also why I don't bake....you can't really mess with ingredients or directions when baking.

Chili!
 

My Chili Recipe

Note: This scales up, but if you do so, reduce the chili powder (for
example, if you do 4 pounds of meat, then do ~3/4 cup of chili powder,
not 1 cup). If you like your chili much hotter then feel free to add jalapenos, etc. to taste
You can also use fairly finely chopped up stew beef but I rarely have the patience, wrist strength ;) , or sharp enough knife to do

Two pounds of ground beef (90% lean or better works best)
1 "regular size" (15-16 oz) can of tomato sauce
1/2 cup of chili powder
1 teaspoon salt
1 teaspoon of minced garlic (best) or garlic powder
3 Tablespoons minced onion or onion flakes
1 Tablespoon of Liquid Smoke
http://www.gourmetsleuth.com/images/default-source/dictionary/liquid-s
moke.jpg?sfvrsn=8
1/4 teaspoon of oregano
1 or 2 "regular" size cans of black beans

Brown the ground beef along with the garlic and onion
Drain off as much fat as possible.
Add to ground beef the tomato sauce plus one-and-half cans of water.
Add the liquid smoke, chili powder, oregano, and salt

Simmer for about an hour.
Drain the beans and add the beans to the mix. Simmer on low heat for
another 1 to 4 hours, making sure chili doesn't dry out and stick to
the bottom. (add water if needed)

cblaisd's recipe looks good. Here's a different take on chili. While you can eat it as a meal, I created this version specifically for chili dogs (or burgers, etc.). UNTESTED. Would love someone to try it and help me get to exact measurements...as it gets colder here, will be making it soon.

Ingredients
1 lb. 90% lean ground beef
2 large white onions
4 cloves garlic
1 small can tomato paste
1 can crushed tomatoes (the large one, 28 oz?)
1 Tbls mustard
48 oz. beef broth
5-10 assorted chili peppers (I usually use about 6 jalapeno and 2-3 of the large mild peppers such as poblano)
2 Tbls red wine or red wine vinegar
Chili Seasoning (see below for recipe)

Roast peppers, 1 onion, and garlic in a 400 degree oven for 20 minutes, or until pepper skins start to blister. Remove and let cool. Cut off the stems, and depending on your tolerance for spice, remove the seeds from the jalapenos. the seeds from any larger peppers. Chop everything roughly and add to a food processor. You're looking for almost a paste consistency.

Heat a Dutch oven to medium with a little oil. Spoon the pepper mixture into the pot and stir for about 2 minutes. Add the tomato paste and 2 Tbls of the chili seasoning. Dice the 2nd onion and add. Stir until everything is mixed. Now add the red wine/vinegar and stir to scrape any bits from the bottom of the pot. Next add the crushed tomatoes, beef broth, mustard and stir. Then, break up the ground beef with your hands as you add to the chili. Use your spoon to break it up further in the pot.

Bring the chili to a simmer and hold for about 3 hours. After about 2 hours, taste the chili, and add more seasoning if necessary. You're looking for a thick, meaty consistency that would hold when spooned over a hot dog. Or just put it in a bowl and top with cheese.

Chili Seasoning Recipe

2 Tbls chili powder
2 Tbls cumin
1 Tbls salt
2 tsp pepper
2 tsp crushed red pepper flakes
1 Tbls sugar
2 tsp garlic powder

I think we all have a chili recipe. And most of us continually tinker with it. I like the addition of liquid smoke from cblaisd’s recipe. That may be my next tinker. It’s chili weather (of course here it’s still mid 80’s every afternoon but many of you live in colder climates) so let the fun begin.

I may tinker with the liquid smoke next time too. Hadn't thought of it before and have 3/4 of a bottle left from a few sous vide experiments. Similarly, I've thought about using chipotles in adobo sauce as part of my pepper mixture. They have some of that smokiness. Would love to see others' recipes. As long as you're not like a former co-worker of mine who, on a business trip, described her "delicious chili" recipe to me. All kinds of vegetables - except chili peppers in any form. I just looked at her and said, are you sure that's chili and not vegetable soup? :)

Hilarious! Gotta watch out for those co-workers. I can’t tell you how many business meals have been ruined when an ambitious coworker decided that they were a wine expert…and ordered swill for the table.
My all time favorite, the coworker that I took to Carnegie Deli in NYC because she told me that she loved pastrami. We get there…and she gets cold pastrami on white bread with mayo. Ewwwwwwww!!!
Back to the subject, I’ll sneak in some Jamaican recipes here if there is any interest?

Yes, please. As far as I know, I've only ever had Jamaican in the form of meat patties. In Chicago.

No jerk chicken?

Ok, let’s start with one of my favorites growing up. Mom would make this during the colder months, and I’d swear that the dressing just got hotter and hotter! The dish is Escovitch Fish.

As you may know, I love to fish. I’ve prepared this with Black Sea bass, porgy, yellowtail snapper and tautog (blackfish). Any firm, white fleshed fish will work.

Ingredients:
4 whole fish weighing 3-4 lbs each
1 carrot julienned
1 onion sliced into strips
1/2 red pepper julienned
1/2 green pepper julienned
10 pimento berries (found in larger supermarkets or definitely in Caribbean markets)
2/3 cup of white vinegar
Vegetable oil for frying
1/2 teaspoon salt
4 teaspoons of sugar
1/2 of a scotch bonnet pepper seeds removed and diced very small (handle carefully)

Preparation:

The night before cooking, scale and clean the fish. Score the fish skin on both sides. If seeing fish heads on your plate causes yips…decapitate. Otherwise (preferable) keep the heads on.
Sprinkle salt and pepper on fish. Give it a good massage. Place cleaned fish in the fridge and go to bed.
Next day fry the fish in the oil. Make sure the oil is hot, and pat the fish dry before adding to the oil. Cook about 5 minutes per side. Remove to a plate lined with paper towels and drain the oil.
In a saucepan add some more oil and the vinegar. (You’re making a dressing). Bring to a boil. Add carrots and pimento seeds and lower flame to medium. Cook for 10 minutes to release the pimento flavor. Lower flame to low. Add the onions and peppers. Cook until the onions are translucent. Should be 10-15 minutes. Add the scotch bonnet pepper, sugar and stir, stir stir! After 5 minutes…it’s done!
Arrange fish on plates. Pour dressing on top and serve hot.
Enjoy!

As far as I can remember, no, I haven't had jerk.

Easy sweet potato casserole
 

prepping now and will bake tomorrow. Off to do Pepperidge farm stuffing now.

https://cimg9.ibsrv.net/gimg/www.fly...c5d903a66.jpeg

Does anyone have a really good creamed spinach recipe that I can make for Christmas? I don't want to take any oven space at my host's house so I figured that I can make it at home and cook and either reheat in the microwave or on top of the stove. I know that some creamed spinach ingredients tend to break if reheated or are fussy that way. Maye be something that uses cream cheese instead of a bechamel.? I am thinking of pancetta instead of bacon and I would love to incorporate some gruyere.
Worst case is I can take it in an ovenproof dish and put it in the oven when the roast is resting but I think we are having yorkshire pudding so that might not work either. I loved it when most houses had 2 ovens.

Here you go...Lawrys creamed spinach recipe
https://whatagirleats.com/lawrys-fam...eamed-spinach/

Funny, I did look that one up today and was thinking about it. I suppose I could stir in some grated gruyere.
I don't know if you remember Gullivers but I love their creamed spinach as well & it is online.