DetectDave's Profile

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Looking for a good source for Lamb in O'Fallon, IL

Here is where I go as well as my Syrian & Armenian friends. Hand cut per your wants & direction: http://starpackingco.com/
Dave

1 day ago
DetectDave in Great Plains

Need Help Locating An Article

Sometimes I do but I'm pretty sure this was a more recent issue othr than Saveur. Thank you for your response.

Jun 06, 2012
DetectDave in Food Media & News

Need Help Locating An Article

Greetings. I need a little help locating an article. I get most of the big/medium name cooking mags and about 3 weeks ago, I read an article that I thought may have been by one of the editors. I'm thinking the editor/author was female for some reason. The gist of the article was about how her mother or other family member from Sicily had a way of cooking summer vegetables like green beans in such a way that the flavors were much enhanced. I think she related that the relative used something akin to the holy trinity and tomatoes as a base before adding the specific vegetables. For the life of me, I can't find the article or magazine. Does this ring a bell with anybody? Thanks in advance for your help.
D

Jun 05, 2012
DetectDave in Food Media & News

St. Louis Adventures

Here's a great spot between Louisville and StL:http://www.hallsontheriver.com/
Slightly off the beaten path but the road in/out is lined w/ hand constructed stone fences...quite a piece of Americana. Food is very good. Recs would include the Hot Brown, Fried banana peppers, lamb fries and about anything else on the menu. (OOps...forgot the beer cheese for which they are famous
)Jays Chicken in Sikeston between StL and Memphis (best most tender gizzarsd ever..ask for the dipping sauce)
http://www.insiderpages.com/b/3716984...
Dixie Pig in Blytheville, AR
http://www.mytravelguide.com/restaura...

May 28, 2010
DetectDave in Great Plains

Help: Graduation BBQ for Meat eaters vs. Veg. Heads

Just a couple thoughts. How about pizza's on the grill using roasted veggies or make chili using TVP and put it in flat pans and smoke it for a couple of hours for that deep rich BBQ flavor?. Here is the pizza
dough recipe I use w/ lots of thumbs up from all parties:
Grilled Pizza Rustica


Grilled Pizza Dough:
1 1/3 cups lukewarm water
1 package active dry yeast
1 tablespoon molasses
2 1/2 tablespoons kosher salt
2 1/2 tablespoons olive oil, plus more for coating
2 cups bread flour
1 1/2 cups unbleached all purpose flour
1/4 cup whole wheat flour
In a large bowl, combine the water, yeast, and molasses and stir gently to mix. Set aside for five minutes until bubbly and foamy. Add the salt, to taste, and oil and stir to mix.
In a separate bowl, whisk together the flours. Add the flours to the yeast mixture and stir with a wooden spoon until a dough forms and pulls away from the sides of the bowl.
Divide the dough into six equal pieces. Roll into balls and place on an oiled baking pan. Brush the balls with olive oil and cover with plastic wrap. Let rise in a warm place for 20 minutes.
When the grill is ready, oil a second baking sheet and flatten one ball of dough into a 10 to 12-inch piece about 1/8-inch thick. A perfect circle is less crucial than even thickness.
Cook's Note: Dough can be held for 1 day in the refrigerator. Let sit 1 hour at room temperature before grilling.
2 cups tomato puree
1 pound Italian melting cheese, such as fontina, coarsely grated
4 ounces prosciutto di Parma
1 small red onion, peeled and thinly sliced
1/4 cup capers
1/2 cup roasted red peppers, drained and thinly sliced
4 ounces freshly grated pecorino Romano
4 ounces bel paese, sliced
1/2 cup jarred Italian eggplant
4 jumbo shrimp, halved, de-veined, and grilled
4 sprigs basil, leaves only, roughly torn
Salt and freshly ground pepper
1/2 cup olive oil, plus more for greasing the pans
Grilled Pizza Dough, recipe follows
Preheat a grill with coals on one half and bricks on the other (so that there is a hot and cool side). Assemble all of your topping ingredients on a big platter.
Lightly oil a sheet pan and roll and stretch one ball of dough until it is approximately 12-inches in length and 8-inches across. It is not necessary to make a perfect circle, but the dough should be an even thickness of 1/8-inch. Carefully stretch the dough onto the hot side of the grill and cook until the dough puffs on top, crisps on the bottom, and grill marks appear, about 1 to 2 minutes.
Flip the dough onto the cool side of the grill and brush the cooked side with olive oil. Quickly and sparingly assemble the toppings of your choice, such as tomato puree, fontina, and prosciutto di Parma, capers, and red peppers; or tomato puree, pecorino Romano, bel paese, grilled jumbo shrimp, and jarred Italian eggplant. Garnish with torn basil leaves. Feel free to improvise the toppings and come up with your own.
Once the pizza has been dressed, season it with salt and pepper, to taste, drag it over to the hot side of the grill, and cook until the ingredients are heated through. (If the pizza browns too quickly, pull it to the cool side and cover the grill to finish cooking.) Using a wide spatula or two pairs of tongs, carefully lift the pizza onto a cutting board and divide into 6 or 8 pieces. Serve right away. Repeat with the remaining dough.

May 12, 2010
DetectDave in Home Cooking

help: marinating before grilling ??

As Grey mentioned, it is critical to bring that meat to room temperature prior to grilling. This is for non marinated steaks as well. Throwing a cold/cool steak on a hot fire causes the meat to seize and expel juices that you would like to seal inside and preserve for your dining pleasure later. Equally important is a min 5 to 10 minute rest post grilling to allow those juices to redistribute within the meat. Good luck with your next venture.

Apr 28, 2010
DetectDave in Home Cooking

Cattleman's BBQ Sauce - can't find it on St Louis

Might give them a ring Rich at 1-800-841-1256.

Apr 14, 2010
DetectDave in Great Plains

I Have Pork Butt, Prosciutto, Cannelini and Swiss Chard...What Shall I Make?

Sweet..it shall be the star of the evening tonite.

Apr 08, 2010
DetectDave in Home Cooking

I Have Pork Butt, Prosciutto, Cannelini and Swiss Chard...What Shall I Make?

What shall I make? I was thinking a garlic, Italian seasoning rub and a slow roast of the pork...saute the prosciutto and then saute chard and braise w/ chicken broth...add the drained cannelini and pork? Any other thoughts or ways to improve this one? Many thanks.

Apr 07, 2010
DetectDave in Home Cooking

Your mom's weird cooking ... and other stories? (recipes encouraged)

Hill food, I am from STL on the east side and wanted to tell ya I saw chili bricks at Switzer food supply last week in Belleville.

Feb 28, 2010
DetectDave in Home Cooking

needing ideas for a classy girlie party i'm hosting next weekend!!!!!

I made this for the ladies at work this week and they went crazy over it..Kind of a Thai flavor:
Sesame Chicken Dip
36 ServingsPrep: 35 min. + chilling
Ingredients

* 2 tablespoons soy sauce
* 4 teaspoons sesame oil
* 2 garlic cloves, minced
* 4 cups shredded cooked chicken breast
* 3 packages (8 ounces each) reduced-fat cream cheese
* 8 green onions, thinly sliced
* 1/2 cup chopped salted peanuts
* 2 cups chopped fresh baby spinach
* 1 jar (10 ounces) sweet-and-sour sauce
* Sesame rice crackers

Directions

* In a large resealable plastic bag, combine the soy sauce, sesame oil
* and garlic; add the chicken. Seal bag and turn to coat; refrigerate
* for at least 1 hour.
*
* Spread cream cheese onto a large serving platter; top with chicken
* mixture. Sprinkle with onions, peanuts and spinach. Drizzle with
* sweet-and-sour sauce. Cover and refrigerate for at least 2 hours.
* Serve with crackers. Yield: 36 servings (1/4 cup each).
*

Nutrition Facts: 1/4 cup (calculated without crackers) equals 97 calories, 6 g fat (3 g saturated fat), 25 mg cholesterol, 195 mg sodium, 4 g carbohydrate, trace fiber, 7 g protein.

Feb 27, 2010
DetectDave in Home Cooking

what to do with a pork butt CHOP ??

Those pork steaks are a BBQ staple here around St. Louis. Season w/ some Cavenders..Grill them for about 45 mins over medium heat, sauce them and continue grilling over low heat until that sauce carmelizes. Delish with an ice cold Budwesier.

Feb 27, 2010
DetectDave in Home Cooking

21st birthday - STL - Lafayette Square?

Hey Battra, What's your fav edible at Square One? Have you tried the distilled spirits? The reports I'm getting are they are pretty decent.

Feb 16, 2010
DetectDave in Great Plains

Need Good Eats Near Bloom High School (Rte 30 & Rte 1)

My mom is heading to Bloom High for a play Saturday. She is a bit fearful of finding a good place to chow in the area as she believes there may be some safety concerns. I live in St. Louis and can't give her much advice. Would any of my fellow "hounds" have some sage advice on good spots to eat in the area? She'll be coming from Manhattan..or from the west. She's not looking for super upscale..just nice and medium priced. Thanks in advance for the help.

Feb 11, 2010
DetectDave in Chicago Area

Favorite Things to do with Jalapeno's

I got a good deal on some nice sized jalapeno's and was looking for some new creative ideas for stuffing them. I've made the ABT's (stuffed w/ lil smoky, cream cheese, wrapped in bacon and smoked) before but am looking for some variety. Any suggestions out there? Thanks in advance.

Feb 08, 2010
DetectDave in Home Cooking

21st birthday - STL - Lafayette Square?

That drink sounds delish and I completely forgot about the Royale. Great spot.

Feb 03, 2010
DetectDave in Great Plains

Restaurant Rack of Lamb in St Louis

I'm hearing that Paul Manno's lamb rocks. I can't testify from experience but perhaps FOTD can weigh in here.

Jan 28, 2010
DetectDave in Great Plains

21st birthday - STL - Lafayette Square?

I'm hearing good things about the Lafayette Fire Company. A recently opened restaurant owned by 20+ firefighters, the food and service is reported to be darn good and it's right where ya wanna be. http://battra13.blogspot.com/2010/01/...

I am a fan of Square One as well. I haven't tried their new distilled sprits but my best friend gives them high reviews. I thinka 21 yerar old would really like it too. Food is caula but quite well prepared IMHO.

Jan 26, 2010
DetectDave in Great Plains

Rehearsal dinner venue in Southern IL for Aug.

Tough one there Boston. I only know of 1 Indian restaurant on the east side and it's in Swansea. It's pretty small to so let me do some thinking on this since we have time. Not an Indian restaurant but one that has a few vegan options is Fletchers Kitchen in Belleville. Here's a link to the menu: http://www.fletcherskitchen.com/pdf/F...

Jan 12, 2010
DetectDave in Great Lakes

Steakhouse reco in southern IL/St. Louis metro area

Joey's recommendations are spot on. You know if you hit Andria's right when they open, you wouldn't have a problem at all getting seated. Another one out a bit would be Valentines in Freeburg.

Jan 12, 2010
DetectDave in Great Lakes

Cheap Good Eats Near Lackland AFB?

Wow...thanks for a very informative review and advice.

Jan 06, 2010
DetectDave in Texas

Cheap Good Eats Near Lackland AFB?

Awesome..please keep them coming. Any TexMex favs like for breakfast. I think we're staying at LaQuinta right off base. I'd love some green chili fixings.

Jan 05, 2010
DetectDave in Texas

Cheap Good Eats Near Lackland AFB?

My young friend is graduating basic at Lackland AFB on Jan. 22. His fam are common folk like me and we're looking for reasonable good chow close by..say within 5 -10 miles. Any suggestions? Cuisine isn't a problem. Thanks in advance.

Jan 05, 2010
DetectDave in Texas

Looking for cheap eats near Lackland AFB.

My young friend is graduating basic at Lackland AFB on Jan. 22. His fam are common folk like me and we're looking for reasonable good chow close by..say within 5 -10 miles. Any suggestions. Cuisine isn't a problem. Thanks in advance.

Dec 30, 2009
DetectDave in Texas

Xmas Dinner in Paducah, KY or Cape Giradeau, MO?

Hmmm..great suggestion. I'll check!

Dec 22, 2009
DetectDave in Great Plains

Xmas Dinner in Paducah, KY or Cape Giradeau, MO?

I'm pretty sure they are closed. Did you ever get to the Sunday nite jam sessions when musicians that were passing through between NO & Chicago would stop by and play a few tunes w/ the local talent. I heard many a story about those jam sessions and sadly never made it to one.

Dec 22, 2009
DetectDave in Great Plains

Xmas Dinner in Paducah, KY or Cape Giradeau, MO?

By circumstances beyond my control, it looks like I may be taking two ladies out to dinner Xmas evening rather than staying in . Any suggestions other than Waffle House for either Paducah, KY or Cape Giradeau, MO. Any other areas withing an hours drive would be fine. We're situated right between both of them. Even a bar that serves food would be cool too. Many thanks in advance.

Dec 21, 2009
DetectDave in Great Plains

Smoking a whole brisket

Both Paradise Farms and Snake River have their Kobe/Waygu briskets for right at $4 a pound.

Dec 14, 2009
DetectDave in Home Cooking

Smoking a brisket to bring to a Christmas dinner; suggestions?

When cooking for my fam and not competitively, I also do a 24 hr marinade & rub,,,5-6 hr in the smoker @ 250 and a 1.5 hr foil wrap finish in the oven at 325-350. Works just peachy. The foil and cooler also will hold for quite some time.

Dec 14, 2009
DetectDave in Home Cooking

12 Pounds of Green Tomatoes: and we don't like Relish. Ideas?

Green Tomato and Lemon Marmalade
1 lemon, thinly sliced and seeded
2 1/4 pounds green tomatoes (about 5 large tomatoes), cored and thinly sliced
3 1/4cups sugar
2 tablespoons fresh lemon juice
Pinch of salt.
1. Bring lemon slices to a boil in a pot of water. Drain.
2. Combine all ingredients in a saucepan along with 1/4 cup water, and bring to a simmer, stirring, to dissolve sugar. Cook at a bare simmer until tomatoes and lemon slices are translucent and syrup thickens, 20 to 30 minutes. Cool completely; store in refrigerator.
Yield: 1 3/4 cups.

Green Tomato Salsa (Salsa Verde)
Ingredients
• 5 medium green tomatoes
• 2 jalapeño peppers
• 1 small onion (white or red)
• 1 clove garlic
• 2 Tbsp chopped fresh cilantro
• 1 Tbsp vegetable oil
• Salt and pepper to taste (for an extra zing, add 1/16 to 1/8 tsp cayenne pepper)
Combine all ingredients in a blender or food processor (a few tsp of water may help get things started in a blender). Refrigerate unused portion.

Nov 26, 2009
DetectDave in Home Cooking