Food and Recipe's
- Thread starter Beers
- Start date
Lord Chevy
I'm home
Pork butt, right. Forgot about that. I usually do pork loin - no connective tissue to break down.
If you brine, try adding a few tablespoons of the hot Chinese mustard to it. It won't bring much heat, but that flavor does penetrate.
Yeah.... I'm usually a low-end temp kind of guy (rare/medium rare, etc...), so I'm sure I'll try a sous vide version of this someday. But that's a
sort of thing, which is not something I usually do for a weeknight meal.
I love brining pork chops, because it can make such a huge difference with that cut. I'll try it with the mustard one day soon. Thanks for that suggestion.
Lord Chevy
I'm home
As much as I love beef - ribeye and NY Strip especially - a good porkchop where the crust is there and the fat is a touch burned is very hard to beat.Yeah.... I'm usually a low-end temp kind of guy (rare/medium rare, etc...), so I'm sure I'll try a sous vide version of this someday. But that's a
View attachment 6404
sort of thing, which is not something I usually do for a weeknight meal.
I love brining pork chops, because it can make such a huge difference with that cut. I'll try it with the mustard one day soon. Thanks for that suggestion.
When it comes to pork, my favorite is country style ribs with barbeque sauce.
Life hack for ribeye....
Chuckeye + a little bit of tenderizing = ribeye with a few dollars saved
Lord Chevy
I'm home
Ingredients look ok. I would sauté 1/2 the peppers and onions in one pan, the beef in another. Most of the rest in a food processor with 1/4 tsp of corn starch. Drain the beef, back in the hot pan, and add the blend. As it's tightening up add the sauté.
Also, lettuce top and bottom to protect the bun (which should be toasted).
Last edited:
Ice_Ice_Brady
the executioner’s face is always well hidden
Ice_Ice_Brady
the executioner’s face is always well hidden
I had never had a Vietnamese sandwich until yesterday. Wow wow wow they’re great.
Sugar Free Cinnamon Apple Jam
Delicious Sugar Free Cinnamon Apple Jam
_____Ingredients:_____
- 4 apples, peeled, heartless and cut into pieces
- 1/2 cup of water
- 1 tablespoon of lemon juice
- 2 tablespoons of ground cinnamon
- Sweetener to taste (optional, you can use stevia, erythritol or honey)
_____Instructions:_____
1. In a large pot, combine sliced apples, water and lemon juice.
2. Cook on medium-high heat until the apples are tender and begin to thaw, about 15-20 minutes, stirring occasionally.
3. Remove the pot from the heat and crush the apples with a fork or food processor until you get a puree consistency.
4. Replace the pot on medium-low heat and add ground cinnamon and sweetener to taste, if desired.
5. Slow cook for about 10-15 minutes more, stirring constantly, until the mixture thickens and attains the consistency of a jam.
6. Remove the fire and let it cool completely.
7. Transfer jam to sterilized jars and refrigerate. The jam will thicken even more as it cools down.
Prep Time: 5 minutes | Cooking Time: 30-35 minutes | Total Time: 40 minutes
Mac and Cheese Meatloaf Casserole Recipe
Ingredients:
- 1 cup ketchup
- 1 cup Sweet Baby Ray’s Hickory & Brown Sugar barbecue sauce
- 2 lbs lean ground beef
- 30 Ritz Crackers
- 2 oz Lipton onion soup mix
- 2 eggs
- 3 cups macaroni noodles
- 2 cups milk
- 10.5 oz condensed cheddar cheese soup
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 4 cups shredded mozzarella and cheddar cheese blend
Instructions:
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Prepare Sauce Mixture: In a medium mixing bowl, combine the ketchup and barbecue sauce, then set aside.
- Prepare Meatloaf Mixture: In a large mixing bowl, add the ground beef. Place Ritz crackers in a large Ziploc bag and crush them using a rolling pin, then add the crumbs to the ground beef. Add the Lipton onion soup mix and eggs to the ground beef mixture. Pour in 1/2 cup of the ketchup and barbecue sauce mixture. Use your hands to mix all of the ingredients together until fully combined. Press the meatloaf mixture evenly into a greased 9×13 inch baking dish. Spread the remaining ketchup and barbecue sauce mixture on top of the meatloaf.
- Bake Meatloaf: Bake the meatloaf in the preheated oven for 30 minutes.
- Cook Macaroni: While the meatloaf is baking, cook the macaroni noodles according to the package directions, then drain.
- Prepare Mac and Cheese Mixture: In a large mixing bowl, whisk together the milk and condensed cheddar cheese soup until no lumps remain. Add the salt, pepper, garlic powder, and onion powder to the bowl and whisk well. Stir in the cooked macaroni noodles until they are coated in the liquid. Mix in 2 cups of the shredded cheese.
- Assemble Casserole: Once the meatloaf has baked for 30 minutes, remove it from the oven. Pour the macaroni mixture on top of the meatloaf and spread it out evenly. Sprinkle the remaining 2 cups of shredded cheese on top of the macaroni.
- Bake Casserole: Return the dish to the oven and bake for an additional 17-20 minutes, or until the cheese on top is fully melted and just starting to brown.
- Serve: Let the casserole sit for a few minutes before slicing and serving. Enjoy!
Lord Chevy
I'm home
Bahn Mi? They are awesome when done right.
Ice_Ice_Brady
the executioner’s face is always well hidden
Yep