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[The Godfather]

Cream Soda Braised Ribs, Glazed With Chipotle
Captain Morgan Black Spiced Rum BBQ Sauce



Ingredients for Chipotle Captain Morgan Black Spiced Rum BBQ Sauce:
8 oz. can chipotle peppers
2 cups BBQ sauce
1 TBS. molasses
2 TBS. Captain Morgan Black Spiced Rum
1 tsp.n vanilla extract
½ cup orange juice

Directions: Blend ingredients together until smooth.

Ingredients for the rib rub:
2 racks of St. Louis ribs (about 4 pounds)
2 TBS. of smoked paprika
2 cups of brown sugar
1 tsp. cinnamon
2 TBS. of ginger powder
1 tsp. of allspice
4 shots of Captain Morgan Black Spiced Rum
1 can of cream soda

Combine paprika, brown sugar, cinnamon, ginger powder, and allspice to create the dry rub.

Directions for rib preparations: Rub dry rub all over ribs and season with salt and pepper. Place in a “hotel pan” or roasting pan. Add enough cream soda to cover. Add four shots of Captain Morgan Black Spiced Rum. Cover with foil. Pre-heat oven to 375 degrees Fahrenheit and place the pan in the oven. Next, cook for approximately 2.5 hours until the ribs are tender and the rib bone is showing. The meat will pull off the rib, but not easily. Finish on the grill on medium heat for about

ALERT: Real BBQ don't give a fuck about no oven! but this will have to do for you yankees.

[tuv2130]

2 large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1 cup butter
1 1/2 cups white sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain Dew ™

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
Bake for 35 minutes in the preheated oven, or until golden brown.

[Wood Dragon]

Made these tonight although I screwed up and put in 1/2 cup Sriracha. Still dam tasty but I'm gonna pay for it tomorrow.







Ingredients

• 1/2 cup (packed) light brown sugar
• 1/2 cup unseasoned rice vinegar
• 1/3 cup hot chili paste (such as sambal oelek)
• 1/4 cup fish sauce (such as nam pla or nuoc nam)
• 1/4 cup Sriracha
• 2 teaspoons finely grated peeled ginger
• 1 1/2 pounds skinless, boneless chicken thighs or breasts, cut into 1 1/2"-2" pieces

• Ingredient info: Hot chili paste is available at Asian markets and many supermarkets.

• Special equipment: 8 bamboo skewers soaked in water at least 1 hour

Preparation

Prepare grill for medium-high heat. Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a large bowl. Add chicken and toss to coat. Thread 4 or 5 chicken pieces onto each skewer.
Transfer marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half (about 1 cup), 7-10 minutes.
Grill chicken, turning and basting often with reduced marinade, until cooked through, 8-10 minutes.

[headmuses]

Chocolate Guinness Cake

Time: 1 hour 15 minutes

For the cake:

Butter for pan
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/8 cup unsweetened cocoa
2 cups superfine sugar
3/8 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda

For the topping:

1 1/4 cups confectioners' sugar
8 ounces cream cheese at room temperature
1/2 cup heavy cream.

1. For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.

2. In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.

3. For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.

4. Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.

Yield: One 9-inch cake (12 servings).

[josehl]

You probably have done all your cooking and getting ready to eat, but I it's still early in the West Coast and my wife is whipping up her famous sweet potato dish with chipotle:

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Happy Thanksgiving jagoffs.

[Wood Dragon]

Buffalo Chicken BLT Sandwiches


Makes 2 sandwiches
Recipe by Jim Stein
INGREDIENTS
For frying chicken
6 chicken tenderloins
3 cups vegetable or canola oil
—
2 cups self-rising flour
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
—-
1.5 cups milk
2 large eggs
2 tablespoons hot sauce
For assembly
3 slices thick-cut bacon
6 slices American cheese
2 tomatoes
4 leaves lettuce (romaine or iceberg)
1/2 cup hot sauce (like Texas Pete’s or Frank’s Red Hot)
3 tablespoons butter
1 tablespoon mayonnaise
2 hoagie rolls
PREPARATION
For frying chicken
1. Preheat oven to 350°F.
2. Heat vegetable oil in a pan large enough to fit the chicken tenders and deep enough to safely hold about a half an inch of oil.
3. Combine flour, salt, and pepper in a bowl and thoroughly mix them with a fork.
4. In a separate bowl, whisk the milk, eggs, and hot sauce.
5. Season chicken tenderloins with a pinch of kosher salt and pepper before you start breading.
6. To bread: Toss each tenderloin in the flour mixture, then soak it in the milk/egg/hot sauce mixture for a few seconds, then put it back in the flour mixture.
7. Check your oil, which should be at 375°F. Carefully dip each breaded tenderloin into the oil and fry 3-4 minutes, flipping as necessary, until the tenders are a nice golden brown.
8. Place the fried tenders on a baking sheet and put them in the oven for 5-10 minutes until they’re cooked through.
For assembly
1. Prep for assembly by slicing the rolls, slicing the tomatoes, and laying out the lettuce and cheese.
2. Cook bacon: Heat a teaspoon of vegetable oil over medium-low heat then neatly lay your bacon in three strips and cook to desired doneness.
3. As the bacon cooks, make Buffalo sauce: Bring hot sauce to a light simmer over low heat. Once it’s simmering, toss 2 or 3 tablespoons of butter into it and turn off the flame. Swirl the butter around in the pan until it’s completely melted. The sauce will thicken slightly.
4. Remove tenders from oven and carefully lay them in the hot sauce pan and coat them with sauce.
5. Assemble the bottom of your sandwich first in this order: bottom bun, spicy tenders, bacon, cheese.
6. Put the assembled bottom and the top bun on a baking sheet and pop it back in the oven for 2-3 minutes to melt the cheese.
7. Remove from the oven and add the lettuce and tomato.
EAT!

Original link here

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[The Godfather]

http://www.youtube.com/watch?v=uZhnpAhYmb0

[The Godfather]

Stolen from the Front Page ...

http://www.youtube.com/watch?v=9VXQltHSkyY

[The Godfather]

[The Godfather]

Makes about 1 ½ pints, enough for 2-3 sweaty motherfuckers

3 cups of frozen pineapple*

1 frozen banana, broken into chunks

1 ½ cups canned coconut milk

1 tablespoon liquid sweetener like agave or maple syrup, whatever you got

½ teaspoon vanilla extract

Throw everything in a blender and run that shit until it’s all smooth. Pour it into a loaf pan or similar shaped container and smooth it all around so it’s even. Don’t go freezing some uneven chunky bullshit and waste everybody’s time.

Cover and place in the motherfucking freezer until it is nice and solid, at least 5 hours depending on how shitty your freezer is. You know what the fuck you should do with ice cream after that. This is best eaten the first day or two after it’s made because it can get harder to scoop the longer it sits. But no doubt you or your roommates will get after it long before then.

*about one 16 ounce bag