dhedges53's Profile
HELP! Need elegant gourmet menu for tonight...
Actually, that Salmon Chowder recipe was from that great Scot, KiltedCook. And, it's on my list, too!!!!!!!!!!!!!!
What was the best tip you got for T'giving cooking?
Iced down the breast laying the breast side down on some ice bags, and cooked in a bag to a thigh temp of 165 degrees. Picked that tip up on PBS Test Kitchen. Breast was cooked and moist. Not as moist as a fried turkey breast, but better than any I've ever cooked in a roaster or roaster pan.
HELP! Need elegant gourmet menu for tonight...
Scalloped oysters, and Paul Prudhomme's "Crawfish Etouffee" from his "Louisana Kitchens" cookbook. Both require a dark roux, so you can kill two birds with one stone. It takes a quart of oysters and two lbs. of crawfish tail meat, and there's nothing better. Of course, doubling up on the seafood might not be to somes liking, but I enjoy serving the two together.
Here's the link, just scroll to my (dhedges53) recipe for crawfish etouffee.
http://chowhound.chow.com/topics/372122
Favorite Seafood Gumbo Recipe?
Of course, in Cajun cooking, everyone has their own way of doing things. I use Paul Prudhomme's method for making a roux. He gets the oil right up to the point where a little smoke comes off (very, very hot), dumps his flour in, stirring constantly, until the roux is the color of a new penny (set it on the counter next to your pan). Any black flecks, and you've burned the roux and have to start over. I use a cast iron pan. The roux takes about 5 to 8 minutes to make depending on how dark you want your roux. As the Chef says, the darker the roux, the greater the depth of flavor. You then take the roux off the fire and add your trinity (onion, celery, and bell pepper) until the cooking has stopped. Here's Chef Paul doing just what I've described.
http://www.youtube.com/watch?v=Np3uGcdQNUw
beanless chili
Of course, with your "ox tail chili", it depends on where the tails come from, and where the various beans come from. Including black beans, pinto, anasazi, and several other varieties. And, I've eaten chili with several kinds of oxtail (beef, buffalo, musk oxen, elk, and deer). And, it all depends on the bean and the oxtail that you use, as to the success of the flavor. There are an infinite number of chili recipes, and ingredients. And, I repeat. Saying that one chili is superior to another, when you consider that taste is totally subjective, is a lost cause. And that's whether you live in Texas, Portugal, Massachusettes, New York, Mexicon, California, or New Mexico.
Nobody is right, and nobody is wrong.
FACT
END OF STORY
Cast Iron - What did you last make?
Breakfast, like most here have said. But as to "Real" meals, John Besh's Short Ribs w/Zinfandel, last weekend. And, I made Paul Prudhomme's, (Louisiana Kitchens Cookbook) recipe for Crawfish Etouffee. Making your roux in a cast iron dutch oven is the secret. Frankly, if you are not cooking in cast iron, and I'm not talking about that "porcelain covered stuff, you ain't cooking.
Anaheim Chiles - quick substitution question.
As the other reply said, Anaheims are very mild. And, they are available at any, and every, decent Grocery store. If you live in an are that, for whatever reason, doesn't carry a very common produce, such as Anaheims, seek out a Mexican Grocery stores. "Big Jim" chiles are another mild green chile that are pretty widely available. The "cubanelle and jalapenos" substitution would be very un-wise. I'd go to a bell pepper before I tried that combination.
Good luck.
Is my lobster safe to eat??
Both lobsters were identical. They both had a curl. As you note, a straight tail may be a bad sign. I have found this to be true, especially with Gulf Shrimp and Crawfish. Straight tail, toss it away. But, I've found that there is a huge difference between Gulf seafood, and cold water seafood, such as Maine Lobster. My dad used to take me crabbing off of Bolivar Point on Galveston Island. We'd catch an icebox full of Blue Crab, and take them home. My father religiously threw away any dead Blue Crab. But, these were warm water bottom dwellers that tend to be full of bacteria when alive. And, after death, God only knows what they might contain. They might have been alright, but I can't say because I never ate one. By the way, the Gulf Blue Crab is the most flavorful crab I've ever eaten. And I've eaten all of the Snow Crabs, Dungeness, King, Box, and all the weird off shoots of Alaskan Crab. None compare to a Gulf Blue Crab cooked in a "crab boil", like Zatarains.
New Mexico Chile Sauce
Excellent questions!!!!!!!!! You have hit on the heart of the matter. Personally, I use a combination also, whether it be Espanola, New Mexico 6-4, Sandia, or Big Jim's. I also use a very small amount of pork, cut into small pieces, for flavor. I grew up eating, in Texas and Colorado, eating a "thickened", from flour, green chile. I'm not saying it's right or wrong, but simply what I've eaten my whole life, and what I love. There is no "right or wrong" Green Chile.
Now to the red. I use dried Ancho, Pasilla, Guajillo, and New Mexico reds. Toast them briefly, hydrate, toss in the blender with a couple of garlic cloves, blend, strain, salt to taste, and you have some damned good red chile. Simple, and delicious on your basic Enchiladas, or huevos.
beanless chili
To say that "Real Chili" doesn't have beans, or does have beans is truly absurd. There are a million recipes for chili out there. Some have beans, others don't. And, I've made chili from "Chili Cook Off" recipes, that have been discussed on this board. Stop to think about it. How many judges at a "Chili Cook Off" eat a big bowl of every entrants chili? None. It would be impossible. They eat a couple of spoonfuls, at most, of each entrants chili. So, how would you approach the contest if you were making chili? You'd put as much spice, and hopefully, flavor, in every spoonful. Try eating a big bowl of that stuff. It gets real old, real fast. I've had some really good chili that included no beans. But, some of my favorite chilis had beans and tomatos.
To those who look down their noses at those who like beans in their chili, whether they be from Texas or Manhattan,I have this to say. "Don't be an anti-beanite"!!!!!!
Is my lobster safe to eat??
Two 2 1/2 lb lobsters were mailed to me early in September. One arrived dead, the other was alive. I boiled both, and both were absolutely delicious. If your lobster has died, smell him for the scent of ammonia. If you smell ammonia, it's been dead too long. If you don't smell ammonia, then boil. If the meat has the consistency of "cottage cheese", then the lobster has been dead too long. Otherwise, boil, and if the meat is firm, peel, eat, and enjoy.
How do you make egg salad?
dhedges likes jfood's recipe. Especially the "dice" of the egg whites for texture. dhedges also likes some sweet relish, finely diced celery, a shallot, mayo, and a shot of mustard. Also, I grate my eggs.
Short Rib Question
What the hell are you people talking about? I've seen boneless shortribs (at Cosco), and I've seen short ribs (about 4 inches long), at the grocery store. And, I've seen descriptions of "English cut short ribs", and "cross-cut flanken". What the hell are you people talking about? Is there a single human being on this planet who can describe the difference so that a normal human being can understand what the hell you are talking about?
I assume that the answer is "No".
Help me braise my short ribs
Here is Alton Brown's short rib cooking method (this particular recipe is for beef stew, but you can use the method for any short rib recipe). I've tried it, and really like it.
http://www.foodnetwork.com/recipes/alton-brown/good-eats-beef-stew-recipe/index.html
Wanted: World's Best Beef Short Rib Recipe
Look, this isn't a recipe for short ribs, it is Alton Browns recipe for a beef stew, using short ribs. Everyone on this board can adapt the short rib cooking technique Alton Brown used, to a "short rib" recipe. These were the best short ribs I've ever eaten. As I said, you can take some of the other recommendations folks have posted on this board, and they all sound great, and adapt Alton Brown's short rib cooking tips. Damn, those short ribs were good. Even as a stew.
Difference's in bacon
I think Annebird might be right. Fresh pork bellies have become popular in the "high-end" restaurants. But bacon that you cook for breakfast is cured and smoked. In the southeast, they salt-cure bacon, and then smoke it. Of all the smokehouse meats from that part of the country, bacon is the only thing I can eat. Country ham, for me, is way over the top with it's over-powering saltiness. And, I don't care how thin you slice it, or what biscuit you put it on. I learned long ago that if someone is selling ham, and you have the choice between a "country ham" or a "city ham", take the city ham unless you have a HUGE tolerance to salt. I don't.
Local Eating in Apsen
>>Aspen Dining = Overpriced + mediocre food + snotty, inept service
don't expect anything memorable<<
You've got that right. 5-star prices, 0-star food. Aspen, for all intents and purposes, sucks.
Grilled, Marinated Tri-Tip
In some ways, the tri-tip reminds me of an extra-thick flank steak. And, the tri-tip would accept an asian marinade, and would be very tasty. I agree completely. I also agree that you don't need the grill. In fact, I've had my greatest successes with the "pan sear", and the "oven roast", just as Zeldog said.
Grilled, Marinated Tri-Tip
Forget the "Santa Maria" style tri-tip. I hate that style with the white hot heat of a thousand supernovas. It is terrible, IMHO. It ruins one of the greatest tasting cuts you can put in your mouth. Of course I understand that peoples taste varies, and I know it is popular way out there on the left coast. Salt and pepper is all you need. Don't screw with one of the most flavorful cuts of meat that exists. Maybe rub some garlic on it, but that's it.
Flank steak in beef stew?
I took a look at that chili recipe with a discerning eye. I grew up eating Texas chile that includes no beans and no tomatos. I have to say, I like what I see, and I'm going to try it. The winning Texas chili recipes that I've seen use dry, powdered spices, beef (tri-tip has really caught on because of it's wonderful flavor), and broth. That's it. As time has moved on, and my stomach is less able to handle that, I've experimented with tomatoes and beans. If any of my Texas friends ever heard about that, they'd show up at my house with torches and pitchforks. I especially like the idea of the 3 dried chilis, and the chipotles. That has to be better than the dried spices that Texas chili uses. And, the chili powder I'd recommend, to keep handy for adjustments, is the Chimayo red, from northern New Mexico. One change I'd make after heating the chilis on an iron skillet would be to hydrate them for an hour, run them through the blender, with some of the soaking water, and the garlic, and then through the sieve to weed out those pesky skins. Never thought I'd try a "California chili" recipe, but this looks like a recipe that could "turn" a "hardcore" Texas chili conoisseur. I'll let you know how it turns out. I'm excited!!
Flank steak in beef stew?
Personally, I wouldn't use flank steak in a beef stew. But what is great about humanity, is our diversity. Change the menu. Marinate the flank steak (I like a Korean or southeast asian marinade), and grill it. Thin slices, against the grain. If you can't adapt to circumstances, and have to make a stew (in the middle of this hot summer), cube it. I'd recommend small cubes. The flank steak has a lot of flavor, and would probably work.
Beach House Dinners
For something inexpensive and easy, I'd go for a brisket. Toss it in one of those oven bags, cook it for half a day, and you'll have leftovers for sandwiches. It will be minimal labor and allow you to spend time with your relatives. Maybe some store-bought potato salad, etc.........., well, you get the idea.
BBQ in Houston
>>What kind of product do you guys sell?<<
Yeah, right, like you're going to get an answer from that question.
It's probably Enron stock. LOL LOL
Bought half a steer, now what ?
>>I'll want bones for stock & dog use<<
If your "stock" are cows, I'd strongly recommend you don't give it to them (i.e. Madcow disease).
"Someone f*ck1ng spit on my burger!" ... the Burger King Loaded Steakhouse Burger
Best burger I've ever eaten. I'm going to have one a day for the next 6 months, and pity those who won't. I will also pity those who have "bacon and eggs", biscuits and gravy, pork chops, ribs, sausage, and all the other foods that will also kill them, who critically say that this burger is unhealthy. Hey, there are a million things we do on a daily basis that are bad for us. Like crack, meth, cigarettes, and alcohol (even a 1964 Chateau Mouton Rothschild).
Burger's are good............................for the soul.
How do you do Tri Tip?
http://en.wikipedia.org/wiki/Tri-tip
As you can see, the tri-tip didn't even exist as a "cut" until the 1950s. I don't know about "spaniard" santa maria roundups, except to say that for me, I don't like santa maria "style outdoor grilling". And although many people seem to "flock" to that style of cooking, I grew up on barbeque, and grilled meats, and the santa maria stuff isn't to my taste. And, I never referred to santa maria barbeque as "southern" barbeque. But, like all cuisines, I respect it's history. It is "california" barbeque, or grilled meat. Kinda like "New York" Mexican food, or Lodi French food.
And although I understand that a lot of people from california like santa maria-style cooking, I was just saying it's just not for me.
As for the Texan who brought the tri-tip to California, interestingly enough, I found that story on a California web-site that posted the history of the Tri-tip's introduction to California. I'm not going to spend the time to re-research it, because, like I said, although I love the tri-tip, I'm no fan of the santa maria stuff.
How do you do Tri Tip?
Santa Maria tri-tip had an interesting introduction to California several years ago................by a Texan. A Texan who moved to California, and introduced the piece of the bottom sirloin to California.
Frankly, the santa maria tri-tip has nothing to do with the "accepted" definition of "barbeque", anywhere in the US. The santa maria tri-tip is nothing more than a tri-tip, with salt and pepper, and a couple of inocuous spices, roasted on oak (usually with the bark left on the wood chunks), and served.
Not bad. Especially if you live in California and have no other "barbeque" options, or frame of reference. And, speaking just for myself, not that great, for any part of "barbeque country".
Having said that, the tri-tip is one of the most flavorful cuts of meat on a steer. Tender, easy to cook, as long as it is fast and rare to medium rare (as long as your eyes remain open), and easy to slice and serve with lots of serving options. Including chili, which would be a slower cooking method!!!!!!!!!! Everyone who has eaten my tri-tip, loves it. But, as someone posted here, "food is subjective". I suspect I could find a couple of million people in California who would hate a Texas smoked brisket, or "Elgin, hot link" sausage. Because they simply didn't have the cultural advantage of that kind of diversity. Like people I've met through my walk through life who would never eat a lobster, or an oyster, or a crawfish, or a shrimp, and some, who wouldn't eat a "green" vegetable. But, then again, diversity is the spice of life.
How do you do Tri Tip?
I'm a little surprised by some of the posts on this string. For me, the tri-tip is one of the most flavorful cuts of beef I've ever eaten. Notwithstanding those who like the Santa Maria method, personally I'd put little on it other than salt and pepper. I tried Montreal Steak seasoning, and it wasn't bad. I've eaten the Santa Maria tri-tip a few times, and I know there are a lot of fans out there, but, for me, it wasn't very good. Just my opinion.
I roast it in the oven or cook it on the grill to medium rare. And, although I've never done it, I understand, as posted earlier, it is one of the top chili meats. But, like porterhouse or a filet, I'd never cook that cut slow, for any reason. There are just too many other choices.
ISO homemade baked bean recipes
Maybe I was overstating that. But, still they delete about half my posts. Maybe it's my fault. But, if you ever get a chance, make that bean recipe I posted. Maybe increase the amount of bacon. For someone who never likes that kind of recipe, I have to say, those beans were pretty darn good.
Also, I have a 5 bean casserole recipe from my uncle, who passed about 20 years ago. The only recipe I have from him. And, it also requires canned beans and bacon. My 80 year old mother has made that a mainstay for church meetings, and being a quilter, she makes it on a regular basis for those get togethers. I'll see if I can dig that one up, and post it. It is truly delicious, and especially, when you don't have a lot of time.
