Appleinsider Chefs Submit Your Recipes

Posted:
in AppleOutsider edited January 2014
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

Comments

  • Reply 1 of 11
    shawnjshawnj Posts: 6,656member
    No recipes, but at this moment I'm reading Heat by Bill Buford. Very entertaining read.
  • Reply 2 of 11
    What made you pick up that book in Barnes and Noble?
  • Reply 3 of 11
    shawnjshawnj Posts: 6,656member
    Quote:
    Originally Posted by Guybrush Threepwood View Post


    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.
  • Reply 4 of 11
    I'm not over the sloppy drunk after-hours pickups yet.



    That's probably why I buy all my books online...
  • Reply 5 of 11
    Quote:
    Originally Posted by Guybrush Threepwood View Post


    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.
  • Reply 6 of 11
    splinemodelsplinemodel Posts: 7,311member
    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.
  • Reply 7 of 11
    fellowshipfellowship Posts: 5,038member
    Quote:
    Originally Posted by Splinemodel View Post


    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
  • Reply 8 of 11
    This is an old Portuguese staple. I learned how to make it when I was a kid (usually after one of the neighbors took his pig to the butcher shop). Every family has their own recipe, sort of, or variation on recipe for this braised pork. I worked out mine when I was managing a little delicatessen and had to make this in 25 pound lots in 5 gallon buckets every day. The nice thing about making it at home is it makes the house smell really nice for a couple of days after you cook it.



    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
  • Reply 9 of 11
    @_@ artman@_@ artman Posts: 5,231member




    Great recipes by the way...keep them coming.
  • Reply 10 of 11
    fellowshipfellowship Posts: 5,038member
    Quote:
    Originally Posted by @_@ Artman View Post




    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
  • Reply 11 of 11
    splinemodelsplinemodel Posts: 7,311member
    Quote:
    Originally Posted by Fellowship View Post


    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.
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