Author Topic: Kitchen adventures of 1Bigg_ER  (Read 63451 times)

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Offline 1Bigg_ER

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Kitchen adventures of 1Bigg_ER
« Reply #-1 on: April 09, 2015, 11:00:27 AM »
There are times when I want to share something but I don't want to start a whole new thread. Figured I'd just have one thread with a bunch of my kitchen adventures. Some will have recipes, some you can ask how I went about making them. I don't measure ingredients so you have been warned.

Let's kick off with my favorite way of eating Pasta. I'm not a big fan of too much sauce all over my pasta. I try to make sauces that the pasta Soaks up and become one.
While pasta is boiling away in chicken stock, I like to heat Ghee and good quality extra virgin olive oil, add capers until they are popping. Add a bunch of thinly sliced garlic and anchovies, add a good pinch of Aleppo peppers (or red pepper flakes). Saute that until the garlic is just browned and anchovies have disappeared. Set that aside on warm.
Drain pasta, reserve at least a cup of the cooking liquid.Toss the pasta with some greens, I like Arugula or baby spinach. Toss that with the anchovy sauce, if it looks dry, add some of the pasta cooking liquid. You can toss with pulled chicken, shrimp etc

Serve with a good shred of real Parmesan cheese, a drizzle of oil oil



Or Protein on top.

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Offline admin2

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Re: Kitchen adventures of 1Bigg_ER
« on: April 09, 2015, 11:04:14 AM »
Simple, and outstanding! Always a good combination ;) ;D

Offline Pam Gould

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Re: Kitchen adventures of 1Bigg_ER
« Reply #1 on: April 09, 2015, 11:11:11 AM »
Perfect.  .☆´¯`•.¸¸. ི♥ྀ.
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Offline 1Bigg_ER

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Re: Kitchen adventures of 1Bigg_ER
« Reply #2 on: April 09, 2015, 11:11:45 AM »
I'm a serial snacker, I love anything stuffed in pastry. I'll skip a meal to reserve space for pies, meat pies, empanadas etc.

My favorite pastry dough holds well to fried pies.

10 ounces AP flour
1/2 a teaspoon sea salt
1/2 a teaspoon baking powder
Pulse this in a food processor

Add about 4 tablespoons leaf lard ( I do not use shortening or margarine and I'd never recommend it to anyone). No lard, use butter
Pulse this until grainy mess.
Add one egg yolk and about half a cup of chicken stock (or water). Chicken stock adds more flavor.
pulse to just about the mess comes together. Dump on a lightly floured board and just knead to bring everything together.
You can roll and use right away for fried pies.





Crack open a beer and enjoy with good company.



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Offline drholly

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Re: Kitchen adventures of 1Bigg_ER
« Reply #3 on: April 09, 2015, 11:12:12 AM »
Absolutely beautiful! A perfect jumping off point. Thank you.
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Offline Pam Gould

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Re: Kitchen adventures of 1Bigg_ER
« Reply #4 on: April 09, 2015, 11:36:47 AM »
Someone stole this recipe from you.  Thanks..gonna try this today. Did you bake or fry them?  .☆´¯`•.¸¸. ི♥ྀ.
Cook Air
Cobb Grill
SRG
BEESR
CB Electric Smoker
G2G
CB tabletop propane grill
22" copper colored Weber
generic gasser
Uuni pizza maker
Lodge Cast iron Hibachi
tons of cast iron
Anova
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Offline SmokinKat

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Re: Kitchen adventures of 1Bigg_ER
« Reply #5 on: April 09, 2015, 11:37:01 AM »
Those are some good looking pies!   Thanks for the crust recipe!
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Offline sliding_billy

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Re: Kitchen adventures of 1Bigg_ER
« Reply #6 on: April 09, 2015, 11:37:41 AM »
That all looks fantastic!
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Offline 1Bigg_ER

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Re: Kitchen adventures of 1Bigg_ER
« Reply #7 on: April 09, 2015, 11:40:06 AM »
Something else that I love quite a bit.....Duck!! I Love duck confit. I do not make the traditional confit were the duck is cured because, well, it never last. I just salt the duck legs, sorta like a dry brine overnight. Turn my oven to lowest setting, this cycles heat between 180-200.
Dump the legs in a dutch oven, cover with duck fat and cook until a toothpick slides in effortlessly. That's anywhere between 6-hours.
After 7 hours



Transfer that to a container let cool and refrigerate. let it mature under the fat for at least a day.
When ready, pull out as many legs as you please, brown to crisp or have it shredded and used in salad



Israeli couscous, peas (for pappy and Muebe) and pine nuts salad with orange balsamic vinaigrette.



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Offline akruckus

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Re: Kitchen adventures of 1Bigg_ER
« Reply #8 on: April 09, 2015, 11:42:33 AM »
Let me get this straight, you boil your pasta in chicken stock?! Does it make a big difference? I salt the heck out of my water, when my parents never did, and I can't even tell that much of a difference between the two.
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Offline 1Bigg_ER

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Re: Kitchen adventures of 1Bigg_ER
« Reply #9 on: April 09, 2015, 11:44:13 AM »
Someone stole this recipe from you.  Thanks..gonna try this today. Did you bake or fry them?  .☆´¯`•.¸¸. ི♥ྀ.

These were fried, baked works just as well. Heat oven to 425 degrees.
You want to chill the pies thoroughly (I freeze em for about 10 minutes) Apply an egg wash, and into the oven. Immediately turn the oven down to 375. Bake until nicely browned, about 20 minutes.

You can fill them with anything your heart desires.
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Offline 1Bigg_ER

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Re: Kitchen adventures of 1Bigg_ER
« Reply #10 on: April 09, 2015, 11:45:47 AM »
Let me get this straight, you boil your pasta in chicken stock?! Does it make a big difference? I salt the heck out of my water, when my parents never did, and I can't even tell that much of a difference between the two.

Oh yes it does. Most store bought pasta is bland so it soaks up that chicken stock pretty well.
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Offline 1Bigg_ER

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Re: Kitchen adventures of 1Bigg_ER
« Reply #11 on: April 09, 2015, 12:07:28 PM »
Oh y'all should try this. Especially if you're on low carb.
Butter beans and shrimp.
This is a very quick cook. Takes 10 minutes tops, not factoring in the brining process.

So get everything ready to go.
A bunch of garlic, chopped
lemon juice
Some red pepper flakes
Some stock or water

I brine my shrimp in 1 quart water, 1/4 cup kosher salt and 2 tablespoons sugar for 20 minutes. This gives me that pop texture, the shrimps just get plumped.

Then coat them with peanut oil, sprinkle some smoked paprika.
Get a skillet hot, quickly brown the shrimps in Ghee (or any neutral oil), do not cook them all the way. Set those aside.
Turn down heat, move the skillet off the heat to cool off. Add more ghee, pepper flakes and garlic. Cook until that garlic starts to smell good,
add drained butter bean or garbanzo beans. toss that around, season with salt, add a little stock, cook until the beans are warmed through. Add the shrimp back into the skillet and lemon juice. If the looks dry add a little more stock. The shrimp will finish cooking with the residual heat.

Here you can toss in a few greens, again I prefer arugula fr it's herby contribution besides being a vegetable.

Served




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Offline 1Bigg_ER

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Re: Kitchen adventures of 1Bigg_ER
« Reply #12 on: April 09, 2015, 12:10:56 PM »
I should also mention that I primarily cook with homemade ghee, leaf lard or beef tallow.
I do not use vegetable shortening unless I'm seasoning my cast iron grill grates.

I'll add butter to sauces but do not use it to actually saute food coz it burns easily. That's why I reach for ghee.
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Offline 1Bigg_ER

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Re: Kitchen adventures of 1Bigg_ER
« Reply #13 on: April 09, 2015, 12:35:56 PM »
I'm hungry but don't know what to make quick. EGGS!!
Cast iron skillet on medium low heat, ghee, warm, crack eggs in ring mold, cover pan. Eggs do not like high heat fast cooking. Let them cook on low heat until desired texture. Season eggs after cooking.
Gotta have veggies with meals right?
Boil some peas, drain, season with salt, pepper, butter. Pull out the immersion blender. Smash em, add some mint, mascarpone or cream cheese  some olive oil until desired texture.

Plate, grates some Parmesan cheese on top, seaon with smoked salt enjoy.
I cracked two eggs but ended up with a twin yolked, I love it when that happens.

KARUBECUE!!
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