how about a reciepe thread????

I will have you know, those are made with the finest Chicago All Beef Franks, imported special to Moosejaw Saskatchewan and prepared by the finest short order cooks at the Queens Hotel. Served up with fine Molson's Canadian Draught Beer and what a feast.

 

Sonoran Hot Dogs

Bun length dogs
HD buns from a Mexican bakery
bacon
can of pintos
can of rotel
mustard
mayo
salsa verde
one yellow onion
iron skillet

1. Wrap slices of bacon around dogs and tuck in the ends
2. Slice onions to saute
3. heat skillet and fry dogs until bacon is fully cooked and gettin brown
4. fry onions in bacon grease while dogs are cookin too.
5. While stuff is frying in the skillet, drain and nuke up beans.
6. open and drain Rotel
7. cut slot in buns and tuck dog down in it.
8. top with grilled onions, beans, spoonful of rotel, one stripe of mayo, mustard, and salsa verde.
9. make for all your friends and have them trip out on how good they are!

Option: fry banana peppers too as a side

 

Hot Dogs.... Man you guys are talking about one of my favorite junk foods. Randy's Saskatchewan Seafood Platter and Zonaman's Sonoran Hot Dogs all look good to me, especialy the part about the Molsan's.

Well I guess I have to give it up. Here is what it takes to make an original "Chicago Style" Hot Dog.

One steamed Vienna brand Pure Beef skin on hot dog.
Put it on a MaryAnne Bakery poppy seed hot dog bun also steamed.
Top it with yellow mustard, sweet pickle relish, diced raw onion, two fresh tomato wedges, two sport peppers, one deli style dill pickle spear and top it all off with a sprinkle of celery salt.

Some of these ingredients will be hard to find outside of Chicago but do the best you can, it will still be good.

Now, next time you are in Chicago here is the must have junk food tour.

Deep Dish Pizza
Italian Beef Sandwich w/ sweet peppers or hot giardinara.
Maxwell Street Style Polish Sausage Sandwich
Chicago Style Hot Dog
Beef "Combo" Sandwich (Gonnella bread with Italian Sausage covered in Italian Beef and sweet or hot peppers)

God, I'm gettin hungry....

 

Is this for food only or are drinks OK. I think Randy posted a drink, so here's mine.

Slippery Sideways Blackeye:

half a cup of your favorite coffee or espresso
1 shot Khaula
1 shot Baileys
1/2 shot Creme De Almond (Not Almond Amaretto)
1/2 shot Irish Mist

Good morning or night cap drink. Don't drink all night, worse than a champane hangover.

 

Scrapple on a Stick

* One brick of Scrapple
* popsicle sticks

* fryer

1. Open scrapple package without reading ingredients. discard packaging before anyone finds it.
2. insert popsicle stick into edge of scapple. slice off a chunk of scrapple with stick embedded. (should look like a ice cream bar, but not so much)

if your scrapple will not stay on the popsickle stick, form it around the stick with your hands.

3. Submerge scrapple on popsickle sticks into deep fryer until golden brown.
4. Remove and cool on grease/oil/sludge absorbant napkin.
5. Enjoy the experience of eating scrapple without the need for utensils. Serve with Pinot Noir.

This is great for holiday office parties.

note: If the scrapple comes off the stick in the frier, you then only have scrapple and a stick, not scrapple on a stick. Do not remove scrapple with bare hands!

 

WOW, I didn't think this post would go long...but there ya go!

Here is my winner:

QUICHE a la Stephen

2 deep dish pie shells (frozen or home-made)
approx. ¾ lb shredded Swiss cheese
approx. ¾ lb shredded Dofino or Havarti cheese
approx. 1 ½ cups crumbled cooked bacon
approx. 1 cup sautéed mushrooms (optional)
approx. ½ cup chopped green onions (scallions)
approx. ½ cup chopped red bell peppers
approx. 2 cups ½ & ½
6 eggs

Heat oven to 325 degrees. Spread a small amount of both cheeses in the bottom of each pie shell. Sprinkle in approx. ½ of the bacon, ½ the scallions and ½ of the red peppers. Layer over that more of the cheeses. Repeat the process to finish up. I try to finish with a thin layer of cheese. Add eggs to the ½ & ½ and beat with a whisk (but not too much). Pour over the cheese so that the liquid comes up almost to the top edge of the pie shell (if you need a bit more liquid just use a bit more ½ & ½ ). Put both onto a foil covered sheet (they tend to bubble up a bit when cooking). Bake approx. 1 hour to 1 ¼ hours (until medium brown on top). Let cool 10-15 minutes before slicing. ENJOY!

Hints: I NEVER measure for this since it is an old favorite and it is hard to screw up! You can adjust a bit to your tastes.

To speed up the cooking process, I usually heat the ½ & ½ on the stove. Do not boil though. Then let it cool a bit before you beat in the eggs. (I usually start the recipe by doing this since it then has time to cool).

You can experiment with different cheeses. Swiss is the classic. I like using two cheeses since you can play with the flavors but the Swiss/Havarti combo is my favorite!

I ALWAYS serve garlic bread with it. A salad and/or veggies complete a nice meal…

GUARANTEED TO HAVE THE LADIES SWOONING!!!

 

Cajun Shrimp And Grits

Cajun shrimp:
1#-1.5# shrimp
1/2 cup butter
1 medium onion sliced
1 good size green pepper sliced and diced
4 cloves garlic diced
1 tps thyme
1 tsp rosemary
1 tsp ground black pepper
1/2 tsp cayenne
2 tsp paprika
3 tblsp worchestershire
3/4 cup white wine
3 tblsp lemon lime juice
chopped garlic greens

Heat oil and butter in large skillet add onion, pepper and garlic and sautee untill soft
stir in spices let i go for a minute or two
Add shrimp
sautee for another minute stir in wet ingredients
simmer for 3-4 minutes
Thicken as needed

Grits: I use just plain yellow corn grits. I like to make them a bit ahead of time so they have that solid consistency and don't run all over the plate. Is seems to take up the juice a bit better when they have congealed.
Next will be my Gumbo.

 

Here's one I like to do in Summer when I have fresh cherry toms, peppers and basil outta my garden...

16oz pasta (I like rotelle)
6-8oz pesto (I'm told my home made is the best)
6 huge cloves of garlic (no such thing as too much)
2 or 3 links of smoked italian sausage (sliced into half inch segments)
8oz fresh shrooms, sliced large
green or red pepper, sliced
handful of ripe olives
handful of cherry toms
8oz heavy cream
parmesan cheese
Louisiana hot sauce (I like the taste of 'Crystal' brand)

Get pasta boiling

Saute...the sausage, shrooms, garlic (don't burn), peppers

When the pasta is not quite ready, add your pesto to the saute mixture, ladel the pasta water in gradually to make a 'sauce'

Drain the pasta and while it's in the colander...dash with red pepper sauce, salt and pepper to taste, maybe a few splashes olive oil, add to the saute mixture and combine gingerly

finish with the heavy cream, parmesan cheese, black olives and cherry toms, turn off heat, cover and allow to sit long enought to heat through.

Yum!!! and easy...once you gather and prep the ingredients only takes maybe 30 minutes of actual cooking time.

 

Yo Dizzy, sounds great! I bet we could have a whole thread about PESTO alone! Naturally, I feel MINE is the best.
But seriously, no purchased pesto will hold a candle to homemade pesto. It is such a personal thing...it is so easy to fine-tune it to one's own tastes.

I have a recipe for a "loaf" that is layers of cheeses, pesto, and sundried tomatoes that is outrageous. Served on crackers it'll knock your (italian) socks off! :smile:

 

Try this simple beverage. Called and Irish Blood/

1 Part Bailies Irish cream
1 Part Irish mist.

One on one over the rocks. Nummie nays. It will give you rubber cheeks.

 

Call for the question. American wants to know. Or at least UFRR needs to know. I have trade barriers in place I must protect.

 

I got a recipe for DISASTER.

 

Hey Nungboy! Thanks, I'm sure your pesto is everybit as good. My secrets are simple...use leaves from younger plants before they flower, and don't allow 'em to sit around...make that stuff right away. Post your recipe, it sounds awesome.

BTW, I have large amounts of pesto and dried toms put up in the freezer. I'm somewhat of a tomato freak. I grow several different kinds...most are heirloom varieties that I save seeds for year to year. Wanna know how obsessed I am? last year I harvested 350 lbs of toms, gave probably 200 of that away...put enough up in quart jars and dry enough to last me a year 'til the next crop comes in. I probably shouldn't even admit this.

 

My fave mixed drink:

Whisky and spit.

 

That tasted great. I am definately going to be making some of that when we have guest here.

 

ok I made some deep fried oysters this weekend and they just were awesome here we go..clean and wash oyster I mean really wash and clean i go back in forth through a strainer and a soaking bowel in cold water only, about 5 times. then soak in buttermilk 10 minutes,dip into a flour, cornmeal,50/50 mix salt, pepper tablespoon and some baking soda tablespoon and half. totally covered in flour and let sit for about 5 minutes place in frying pan to where the oyster is submerged and fry at 350 until golden brown(oil your choice i used vegetable)1 tlbs slick50-remember to flip them over while frying only takes maybe 2 minutes.. drain on paper towel let sit until cool. I dipped mine in creamy horesradish, ranch and sometimes hot suace.. these will definatley help the beer drinking improve also, good luck and if you like oysters you will love these i promise..:thumbsup::thumbsup::thumbsup: next up I will try post later a crawfish and rice recipe ...:thumbsup: