FOOD - Any recipes, stories, or pics

[Beer]

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LMAO Good call!

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A lot of great pics there. Good stuff!

[Beer]

http://www.youtube.com/watch?v=qjFtj...el_video_title

[pmpn8ez112]

Macaroni and

Cheese with

Green Chile and

Smoked Bacon


3 cups dry penne or elbow pasta
1 cup applewoodsmoked bacon(Approximately 12 strips, save two for garnish)
1 cup green chile,chopped
3 cups Lesley?s Famous Three-Cheese Sauce Sauce (1 cup cream 1 cup half and half 1⁄3 cup sour cream 1 teaspoon ground cumin 1⁄4 teaspoon salt 1⁄4 teaspoon pepper 3 cups sharp cheddar cheese, grated 3⁄4 cup Parmesan, grated 1⁄3 cup blue, Roquefort or Gorgonzola cheese crumbled )


1. Cook pasta according to directions and set aside. Best to cook al dente as it will cook more in the cheese sauce.

2. Fry bacon until crispy and cut into small pieces, reserving some for
garnish.

3. Prepare Lesley?s Famous Three-Cheese Sauce:

Bring cream, half and half, sour cream and spices to a boil. Turn off heat and immediately add the cheeses. Stir well until melted. Do not overcook, as cheese will get stringy. Use right away or cover and refrigerate until needed. Cheese sauce will keep in the refrigerator for up to 3 weeks.

Makes 3 cups.


4. Combine all ingredients with cheese sauce. You have several options to
cook the Macaroni and Cheese:

I. Cook on the stovetop at medium heat until cheese is hot and bubbly.
II. Microwave on high for 2 to 4 minutes, stirring midway.

5. Cover pan with a lid or foil and bake in a 350-degree oven for 12 minutes.

6. When cooked, divide into four separate ovenproof serving bowls and put
under the broiler until the cheese is lightly browned.

Makes 4 servings.

If you don't want to make Macaroni's, the Cheese Sauce by itself is excellent for chips and queso or whatever. Of course I would still add the bacon and green chile to the sauce

[josehl]

FOR SALSA VERDE
A little over 1 pound of small tomatillos, husked & thoroughly washed
3-5 serrano chiles (depending how spicy you like it), stems cut off and roughly chopped
1-2 cloves of garlic
1-2 slices of white onion
A pinch or two of salt to taste
1-1 ? cup chicken broth or water

FOR THE ENCHILADAS
3 cups shredded chicken (2 chicken breasts and some dark meat)
6-7 oz (about 3/4 cup) of shredded Chihuahua cheese
1/2 cup crema Mexicana
A dozen corn tortillas
Some canola oil for frying the tortillas

To make the salsa:
First, husk and wash the tomatillos. Rinse them well in cool water.
Fill a pot with water (large enough to fit all the tomatillos) and bring to a boil. Put the tomatillos in and cook in the boiling water until the tomatillo flesh begins to get transparent. Using a slotted spoon, transfer the tomatillos to a blender. Add the onion, garlic and salt. Cut the stems off the serrano chiles and cut each chile into a few pieces so they're easily chopped in the blender.
Start by adding 2 chiles to the blender with about 1/2 of a cup of water or chicken broth and blend on high until smooth and the chiles and tomatillos are completely incorporated. Taste the salsa to see if it's too hot; if it needs more chile, add them one at a time, blending & tasting the result until you are happy with the level of heat from the chiles. If it seems the salsa is not quite liquid enough, add another 1/2 cup of water or chicken broth. The salsa will reduce slightly when cooked.
Pour blender contents into a saucepan and cook over medium heat until the salsa boils, occasionally stirring. Remove from heat.

You can either make a bone-in chicken breast from scratch or use a store-bought rotisserie chicken if you're short on time. For bone-in chicken breast and chicken stock, you can just gently boil the chicken on the stove with a pinch or two of salt, a slice of onion and a small spring of cilantro or a few epazote leaves until the meat is cooked through. If you use a rotisserie chicken, buy one that's low-sodium or barely seasoned. You can pour the juices from the container into a saucepan with a few cups of water and a chicken leg or two.

To make the enchiladas:
Preheat the oven to 350 F.
Heat a little bit of oil in a frying pan (just enough to coat the bottom of the pan) and lightly fry both sides of the tortilla. Each side will dome up when it's ready to be turned. Drain on paper towels. Put a bit of the shredded chicken in the center of each tortilla and add a generous pinch of the shredded Chihuahua cheese. Roll them up and place seam-side down in a baking dish.
Spread the crema liberally over the top of the enchiladas and then ladle some salsa over them. Sprinkle the remaining cheese over the top and heat in the oven at 350 degrees for 8-10 minutes to heat through. Then move to the top rack and broil on low until the cheese is completely melted and bubbly, with some brown spots. Remove from the oven. Using a spatula, transfer enchiladas to plates and finish with some extra salsa on top.

Yields 12 enchiladas.

[Beer]

I Just made some BOSS lamb chops and a quick video.

So delicious. I'm still eating\\\

I put some sea salt and fresh black pepper on, then splashed some Guinness ES over it. I let it soak for a few, then smeared it with olive oil and pan seared it

http://www.youtube.com/watch?v=6oI_wDFJ5Tg

[josehl]

MEXICAN CHIMICHURRI MARINATED FLANK STEAK

1 lb flank steak
3 crushed garlic cloves
2 large jalape?o chiles, tops cut off and seeds and veins scraped out
1 big bunch of cilantro, chopped roughly
1/2 cup Holland House white cooking wine, divided
2 tbsp good olive oil
1 big pinch of kosher salt
juice of one lime

Start by crushing the garlic cloves and set aside in a prep dish. Cut the tops off of the jalape?os and slice them lengthwise; scrape out all the seeds and any veins so they won?t be spicy. Rinse the bunch of cilantro under cool water to remove any debris and pat dry. Roughly chop the cilantro and add it to the blender.

Add the jalape?os, garlic, olive oil, 1/4 cup of Holland House white cooking wine, and a big pinch of kosher salt. Seal up the blender and pulse it on low so that the marinade is roughly chopped.

Open the top of the blender and add another 1/4 cup of the cooking wine and the juice of one lime. Seal it back up and run the blender on low speed until all the cilantro and jalape?os look chopped up and blended into the liquids. The marinade will be bright green. Set the blender aside.

Using a fork, gently poke holes in the flank steak on both sides so that the marinade can seep into the meat. Put the steak into a plastic zippered bag and add the marinade. Massage the meat for a few minutes to help the chimichurri get into the holes. Let it sit either on the counter or in the refrigerator for about 45 minutes before grilling.

Bonus: you can either reuse the marinade from the bag later to make a chimichurri drizzling sauce, or you can pour out about a half cup and set aside before you pour the rest into the bag. Either way, add the remaining chimichurri to a small saucepan and heat on low on the stove top, stirring occasionally. The sauce will change color to a darker green and thicken just a little bit.

After the meat has had sufficient time to absorb the flavor of the chimichurri, remove it from the bag and put it onto a pre-heated grill at around 350-400 degrees. Grill for a few minutes per side or until it?s done to your liking. Remove from the grill and allow to sit for about 5-7 minutes before slicing, and then slice thinly on an angle. It?s great as a standalone meal paired with grilled veggies, to top a salad with some queso fresco and a dressing such as a honey and cilantro-lime vinaigrette, or as a taco.

[Wood Dragon]

^^^^ Lucky Bastard.

http://www.youtube.com/watch?v=rdnQ0nO3AcY

[Wood Dragon]

Ingredients.


1 lb. Jalapeno's tops cut off and quartered

2 Medium Spanish yellow Onions cut length wise

Approx. 1 Tbs Adobo
Cooking spray or oil.

Cut off tops of jalapenos, and quarter. Take out seeds if you have sissies eating, or leave in if you are having Foetus over.
Saute jalapenos over medium high heat for 2-3 minutes then add onions. Then saute till both are cooked to your liking.

I do this so they cook to about the same level of doneness. If you throw in the onions at the same time they tend to get overdone by the time the jalapenos are cooked.

Just before plating, dust with Adobo and toss.

Enjoy with anything. Throw some on your fajitas, your nachos, or by themselves wrapped in a tortilla with a shot of you fave hot sauce.

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these are awesome. we do something similar on the grill whenever we buy jalapenos in bulk and dont want them to go to waste. they are good with just about everything, and if you make them good and salty and with some lime, they make a perfect snack when youre drinking.