Appleinsider Chefs Submit Your Recipes
Submit: oops
"Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good!" - Alice May Brock
This thread is for those of you who can work with ingredients and make something great.
Submit your famous dish
HERE:
Fellows
"Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good!" - Alice May Brock
This thread is for those of you who can work with ingredients and make something great.
Submit your famous dish
HERE:
Fellows
Comments
What made you pick up that book in Barnes and Noble?
I read an excerpt online when it first came out and loved it.
P.S. Borders/B+N is a great place for picking up chicks. I shit you not.
That's probably why I buy all my books online...
I'm not over the sloppy drunk after-hours pickups yet.
That's probably why I buy all my books online...
That sounds like a recipe for disaster.
At least the thread's still on track.
At the moment I'm trying to figure out how to make a quality meat-pie. I'm afraid I can't publish the recipe, though, because it's still very much in-the-works.
Preheat oven to 425
Brown pound of ground meat season with salt & pepper
drain off fat
add 1/2 cup of medium picante sauce
add 1 (10 3/4 oz) can of condensed tomato soup
add 1/4 cup of water
stir together well
add 1 cup of shredded sharp cheddar cheese
This is the pie filling
Use home made pie crust or refrigerated pre-made pie crust found in refrigerated case.
Line 9 in glass pie dish with lower crust
fill with 1/2 the pie filling as recipe makes two pies.
put top crust over pie filling
shape edge of crust
cut 3 or 4 pie vents with knife
bake for 15 mins at 425 then take foil and cover crust edges so they do not burn
cook for 5-10 additional mins as needed until crust is golden brown to your request.
Remove pie and allow to rest for 5 - 10 mins
ENJOY!
Fellows
The experience of working at that store inspired the science fiction short story that I first sold to a little magazine named Lost Worlds (which drifted into non-existence a couple of issues after my story appeared) the story was called "Freedom Smells like Red Wine Vinegar" and it contained this recipe.
(on edit - that's me preparing the food, Ian handled the camera work. Not bad for a 5yo!)
Cacoila
Ingredients-
3 pounds pork blade meat or pork butt
half cup kosher salt
four tablespoons garlic (if fresh), half cup if powdered
quarter cup paprika
1/2 teaspoon cinnamon
clutch of bay leaves (crushed or whole)
half cup or so of hot chopped red peppers
red wine vinegar
cold water
Steps for preparing -
Make sure the pork is thawed before cutting/trimming
Cut pork blade meat into 2-3 inch cubes
Try and trim "most" of the fat as you cube the meat. You'll need to keep some on for cooking, but there is no need to go overboard. Plus, especially if you are using pork butt (like I am here) the fat runs through in all sorts of crazy ways and it's very time consuming to trim it all. Most of it will disappear when it braises anyway.
Once the meat is cubed it should look sort of like this
Add garlic (I used a mix of both fresh and powdered)
Add salt
cinnamon
paprika (I like Hungarian paprika. If you can find Portuguese Allspice, that takes the place of both paprika AND cinnamon in this recipe)
Add hot chopped red peppers and bay leaves
Add vinegar until it covers about half of the meat (not everyone adds vinegar first, but I do.)
Add cold water until it just covers the meat in the bowl
Stir with hands until marinade is sort of purplish pink and opaque
Cover and refrigerate for two days. Stir it occasionally in the marinade.
Cooking -
Use tongs to place meat cubes in large tall pot - Don't just pour the whole shebang into the pot though, this is a common mistake, and it turns the braised meat into very hard to chew soup and you don't want that. Also, cooking it in the marinade will boil the flavor out of the pork
Cover pot
Place pot on stove on low/medium heat, though err on the side of unburned cacoila and use lower than you think you should
Leave on stove until meat is stringy and mushy, this may take upwards of 4 hours. Poke it with a slotted spoon. if the meat crumbles apart into stringy bits it's ready.
Serve -
Serve in fresh roll with slice of muenster cheese and slices of pickled peppers
Serve over baked or boiled potatoes
Serve with handcut french fries
Great recipes by the way...keep them coming.
Great recipes by the way...keep them coming.
Artman I stand behind my recipe. Make it tonight!
Prep time is quick
Easy to make
Taste great and left overs are even better.
Fellows
Preheat oven to 425
. . .
ENJOY!
Fellows
First off, thanks. I have most of the basics down, but my apartment is a little strange in that it doesn't have a normal range. I have a gas stovetop and a quarter-size convection oven. Getting the convection times down takes some trial and error.