I am willing to share recipes with women  (or men) out here.
But I have some "in my head" if anyone
is interested.  Most all of mine are Southern and quite a few are spicy. Wilson

Not much on desserts at all.

Quote from: Old Mr. Wilson on September 30, 2006, 10:05:02 PM

Not much on desserts at all.

That's too bad.  This was a favorite of mine I first had in Texas--It's a variation on the standard pecan pie:

Kentucky Derby Pie

INGREDIENTS:
3 eggs, lightly beaten
1 c. light corn syrup
1/2 c. brown sugar, packed
1 c. chopped pecans
1/4 t. salt
1/2 t. vanilla
6 oz. package semi-sweet chocolate morsels
1 9 inch deep dish pie shell, unbaked
PREPARATION:
Preheat oven to 450 degrees. Mix all ingrediaents and pour into pie shell. Bake for 10 minutes and reduce heat to 350 degrees for 35 minutes more. Serve with whipped cream or vanilla ice cream.

Not much I miss about Texas (especially the weather) except for the food.  Can't get decent barbeque or tamales up here.

Chilly Willy

Man I love tamales wrapped in the traditional corn husks and succulent barbeque.........
Barbeque pork ribs are fine as a melon on a vine..............I use a dry rub at first then
"soak'em down" the last phase of cooking..........damn my stomach is starting to growl........

Yep, barbeque ribs (the kind you need a whole pack napkins afterwards), barbeque baked beans, fried catfish, fried okra, and sweet tea are all unheard of delicacies here in Western WA.  Now my stomach is growling too.  We do get really good seafood up here, but a man can only eat so much salmon.  No Sonic Drive In, no Luby's, no Whataburgers up here either.  I may have to go visit relatives this summer just to get a decent meal...

Chilly...........I am in seafood country myself.....crawfish, turtle, alligator and a never ending supply of catfish........ but I LOVE meat too. And I am a FREAK over fresh homegrown sliced tomatoes.
Wifee bought me two plants bless her heart for a "Fall season". I only had fair results with my
tiny Summer garden. I still have some nice Cayenne pepper plants that are producing and tomorrow I am going to plant some mustard greens. I LOVE mustard greens. I am not keen on
collards or turnip greens. I like to take a nice pork loin and slit it down the middle but not all the way through, then slit each half not all the way through and "lay it out and open" and then take
fresh mustards and lay them inside and "roll it back up" and tie it. Then season it with red pepper, lemon pepper, fine black pepper, coarsely ground black pepper (from a pepper mill), and cayenne
pepper and cook it (a 2 pounder) on a smoker for about 2-2.5 hours or so. WUUUUUUUUUUUUUUUUUUU. Serve that with a crisp green salad and cream potatoes and hot
fresh garlic bread with real butter.....................man it is fine.....................the mustards cook inside
the loin and if you use young mustards they are not bitter at all are are so damn succulent and
moist. It is a FINE repast!!!!!! I call it............Wilson's 'pepper loin". If you have guests and they
don't like that much spice then tell them to just cut the outer ring off that has all that pepper
after you slice it. I like to use an angled "French Cut". Try it. You'll like it!

p.s. You can substitute Spinach instead of Mustards. Ain't nuthin' wrong with spinach!

damn you wilson now im hungry, but all i have are bologna sandwiches till monday actually i wouldnt mind having a "turducken" right about now

Quote from: Old Mr. Wilson on September 30, 2006, 11:24:21 PM
Chilly...........I am in seafood country myself.....crawfish, turtle, alligator and a never ending supply of catfish........ but I LOVE meat too. And I am a FREAK over fresh homegrown sliced tomatoes.
Wifee bought me two plants bless her heart for a "Fall season". I only had fair results with my
tiny Summer garden. I still have some nice Cayenne pepper plants that are producing and tomorrow I am going to plant some mustard greens. I LOVE mustard greens. I am not keen on
collards or turnip greens. I like to take a nice pork loin and slit it down the middle but not all the way through, then slit each half not all the way through and "lay it out and open" and then take
fresh mustards and lay them inside and "roll it back up" and tie it. Then season it with red pepper, lemon pepper, fine black pepper, coarsely ground black pepper (from a pepper mill), and cayenne
pepper and cook it (a 2 pounder) on a smoker for about 2-2.5 hours or so. WUUUUUUUUUUUUUUUUUUU. Serve that with a crisp green salad and cream potatoes and hot
fresh garlic bread with real butter.....................man it is fine.....................the mustards cook inside
the loin and if you use young mustards they are not bitter at all are are so damn succulent and
moist. It is a FINE repast!!!!!! I call it............Wilson's 'pepper loin". If you have guests and they
don't like that much spice then tell them to just cut the outer ring off that has all that pepper
after you slice it. I like to use an angled "French Cut". Try it. You'll like it!

Thank you for the tips.  I will have to give them a try--maybe surprise my family with more than my standard grill fare--hotdogs and burgers

Quote from: MMO junkie on October 01, 2006, 12:23:34 AM
damn you wilson now im hungry, but all i have are bologna sandwiches till monday actually i wouldnt mind having a "turducken" right about now

I'm hungry too.

Here's a dead easy one-pot meal, you can make a medium sized chicken feed six to eight people so it's very economical as well as one of my favourites.

Good for a load of guests or impoverished student cooking!

It is a Risotto using long grain rather then round rice, more suited to the Anglo-Saxon taste.

You need

A chicken around 3.5 lbs
a little oil (and butter if you are not counting calories)
1 large onion red or white or a bunch of spring onions (scallions) chopped
3 celery stalks, crush (fist works well) them from the convex side and slice they will break down during the cooking process.
1 or 2 large cloves garlic crushed and chopped
1 large red (green will do) pepper seeded and diced or cut into strips
300g or 12oz long grain rice
1.75 UK pints/0.8 L/about a US quart of stock, make it with a couple of cubes if you must.
1 teaspoon medium curry powder
up to half teaspoon of chilli poweder or fresh chopped equivalent
half teaspoon dry mixed herbs
Couple of bayleaves
4oz Mushrooms sliced thin
40z frozen or fresh peas
7oz can sweetcorn

If you are lazy substitute the chicken for ready diced chicken meat, a couple of pounds should do it but you get a better flavour using the carcass.

Cut the bird into six or eight joints and fry em quickly in some oil in a saucepan until brown, reduce heat, cover and cook for another 20 minutes or thereabouts.

Remove the chick bits from the pan and place on kitchen paper to cool before stripping the meat off the bones and dice into small pieces.

You can do that in advance so it can be quick when you want it later.

Fry the onion, celery, garlic and pepper in the goo in the pan for five minutes, if using fresh peas put them in as well, if using frozen hand back.

Add the rice, and fry for two mins ensure the rice is well coated and mixed-in.

Stir in stock, curry powder, spices and herbs. I like to put the meat back at this stage but some prefer to leave it until...

Bring to boil and simmer for 20 mins (you can add chick here if not already done so)

Stir in frozen peas, corn, and mushrooms, you can flash fry the mush first or 20 seconds in a microwave cover for a couple of mins and serve.

I usually make too much so I can tell you that this freezes really well.

Alone this will serve six, with a green salad, probably eight, enjoy withg a glass of something. Only one pan to wash up but you need a big one.

Cal that sounds GREAT. I am so hungry right now I am shaking. In fact.........I'm COOKING.
I am doing my "pepper loin" on the smoker and I have some green snap beans and cream
potatoes and Becky is gonna make some french bread "toast loaves".
I do my loin about 18 inches above the fire. "The fire" is approx. 7 lbs or more of charcoal started in a fire starter so there is zero lighter fluid taste. I use hickory or pecan chips (a handful at the START only) when I first put the meat on. I also found some banana peppers and a bell pepper that I chopped with an onion and wrapped in foil with a "spout at the top" so you can drop another butter pat in later if you want to. Inside they are laden with real butter, extra virgin olive oil, salt, and a bit of red wine vinegar. I just put that "on the back side of the grill and let it cook slower.

But here is an economical meal for students and parents that need something quickly (sorta), easy and cheap. It is called Momma's Porkchop Casserole.

Get you an casserole dish. You will need a top. This will feed several people. Double the recipe if necessary (and you will need a bigger dish if you do).

Take the casserole dish. Spray the bottom with olive oil or whatever "non-stick" or smear butter.
Next take you a cup maybe a hair more than that of rice (we use long grain down here) and pour it evenly in the dish. Sling you a couple of butter pats on the rice. Sprinkle you some lemon pepper lightly or salt on the rice.....or seasoning that YOU enjoy. Sprinkle you some minced garlic on the rice. Don't kill it. Maybe a teaspoon spread out over that rice. K. Now peel your onion and slice some "rings" and put a few rings on tip of the rice.......then slice you some bell pepper rings.......a few and place on top of that. Now season your 4-6 small chops (one side only) and place them in order on top of that. Now place you some more onion rings on top of that................And if you just GOTTA........put more bell pepper (I don't like a LOT of bell pepper). Now gently pour 1 (ONE) cup of water down the side (so you don't disturb all that seasoning)( you do NOT use a standard 2 to 1 as if you were cooking rice)
One cup of water only if you are using one cup of rice. Perhaps you could could put a couple of more tiny "butter pats" on top. Tee hee hee.............now put the top on the dish and bake in
a preheated oven @ 350 degrees for one hour. Your cooking time may vary. In my oven it is ready
in about 50-55 minutes or so. Enjoy. Goes well with a crisp green salad and a glass of wine.
Hell anything goes good with wine. Even the GS500 Forum!!!! hahahahahaha Enjoy.
This is cheap, simple, and your children will love you for it. Prep time is only minutes and you can
walk away for an hour and forget it. Try it.
p.s. yes you can use 2 cups of rice for a big family and yes you can stack chops and onion rings and bell pepper until you "run out of" casserole dish.

damn you AGAin wilson, im still hungry 

You think you are hungry MMO? My blood sugar has dropped so low, I am about to pass out in the
floor. I am thinking about my favorite "comfort" breakfast. Home made buttermilk bisquits.....
about 4 to 5 of them "pinched up" and "broken up" all stacked up in a big pile and covered
with full thick rich brown gravy. A half dozen slices of crispy crispy bacon and a small plate of
chilled homegrown slice tomatoes gently sprinkled with sea salt on the side. Washed down with
an ice cold big glass of sweet milk. I could eat this until I was SICK. My stomach sticks out like
I'm gonna give birth to a baby watermelon after a meal like this.............damn I gotta go check
the loin..........bye

add a few eggs done to you liking, and thats something i make on a regular basis

Here's a good recipe for a cold winter's evening--after all, "nothing heats like natural gas"

Dad's Pasta e Fagoli

Ingredients:

3 Cans (14.5 oz) Stewed tomatoes, chopped
2 Cans (8 oz) Tomato Sauce
1 Can (15 oz) Red Kidney Beans, drained and rinsed with cold water
1 Can (15 oz) Great Northern Beans, drained and rinsed with cold water
3 Cans (14.5 oz) Beef Broth (I usually substitute home-made chicken broth)
1 lb Lean Hamburger (or sausage, ground turkey, ground chicken, etc.)
1 Small onion, diced
1 Cup chopped celery
1 Cup coarsely shredded carrots
2 Cups cooked pasta (ratatouli, ratiadore, any small pasta really)
1 1/2 tsp dried oregano
1 tsp dried sweet basil
1/2 tsp garlic powder
3/4 tsp black pepper
1/4 tsp red pepper

In a large stew pot, brown hamburger well.  Remove to plate with paper towels to drain.  In drippings (may need to add canola / olive oil if hamburger is very lean) saute onion, celery, herbs, and spices.  Add remaining ingredients except pasta.  Simmer uncovered 30-45 minuites until carrots are tender.  Add pasta and serve.

This meal keeps well and seems to improve in flavor as leftovers (kind of like lasagna in that way).  I usually top the pasta e fagoli with finely shredded parmisan cheese and serve with a green salad and a loaf of your favorite bread.  It'll warm you when you eat it and then again a few hours later (beans, beans, the musical fruit).

Now THAT's hysterical!  Pasta e f_goli (insert the "a") is Italian for Pasta and Beans.  The filter on this board turns the title of the recipe into Pasta e nancy boy oli!

 

Quote from: Old Mr. Wilson on September 30, 2006, 10:05:02 PM
Not much on desserts at all.

If you have company or have a fixin for something sweet, I have something easy for you.  It also goes great with hot food, make some Ghirardelli Double Chocolate brownies with 2 (or more haha) minced Thai Sun peppers.  The Thai Suns and the chocolate both release endorphins and taste great.  If you feel like spending more than 10 minutes, make the brownies on your own

I used to grow peppers ... ended up with about 500 Thai Suns so I put them in everything.  Also fantastic steeping in a good vodka for 6-8 weeks (usual infusion is less than 2).   

Quote from: MrDan on October 02, 2006, 08:39:40 PM
make some Ghirardelli Double Chocolate brownies with 2 (or more haha) minced Thai Sun peppers.

That's just YUCKY!  What a desecration of chocolate! 

Hey Pandy is that paris hilton in your avatar?