This will either get a lot of play or be quickly buried. Any foodies in here? I grew up in restaurants, I have probably worked in any fast food joint you can name and ended my career as a line cook in a local higher class restaurant and finally as a prep cook at Red Lobster. The last was a cake job, I didnt have the rush that the line cooks face, I simply went in 7ish to 8ish in the morning and lefty when my prep sheet was done. Screwed around all day, ate lobster for lunch and got paid for it. I miss that job. I also went into the construction business and that is where I ended up, starting my own aluminum installation business and growing that to where I am now semi-retired at 50. But I delivered my share of pizzas at night when things were rough. Anyway, I have been on a food kick for the last year or so now, I started watching Anthony Bourdain and eventually found my way to the food network which is now all I watch. I like to think of myself as a Bobby Flay, but the truth is I am more of a Rachel Ray. I do best with prepackaged foods adding my own touch to it rather than cooking from scratch. Anyway, I just thought I would start a food thread and see where it went. Really, anything you want to talk about, favorite foods, restaurants, food TV, favorite recipes... I'll start with something simple I just perfected. It is vidalia onion season here in the south, for those not acquainted with this Georgia delicacy this recipe will sound gross, let me assure you, a vidalia onion is the sweetest thing you have tasted! Stuffed Vidalia Onion 1 whole vidalia onion good handfull fresh shrooms (any kind you like) few garlic cloves any other odds and ends; red onion, bell pepper, jalapeo pepper... Get a skillet going with some EVOO (extra virgin olive oil) and grab your whole onion. Cut off the top and bottom and peel. Take a pairing knife and a spoon and dish out a "bowl" in the onion. Leave a 1/4 of material around the edges and dont cut through to the bottom. Leave the scraps on the cutting board. After this is done put about a tablspoon butter or margarine inside the bowl and place on a plate, loosly cover with cellophane (to keep the butter geysers in check) and pop in the microwave for 5 minutes. Turn your attention to the "fixins." Slice up the shrooms (I like a mix of white and baby bellas, but ++++akes (lol, that is s h i t ake mushroms ), oysters...anything is great) the garlic and the vidalia onion scraps. You can add anything that you like. Sautee this up, if you throw a few pinches of salt in the mix it will help pull out the moisture. Meanwhile, the onion will be done, take out the plate and let it rest a bit while the mix finishes. When the mix is done spoon it into the hollowed out onion. Season to taste (it really needs nothing) and cheese is optional. I find a simple mix of red onion, white and baby bellas, lots of garlic and maybe a few jalapeos is heaven on earth. Bacon is also good in the mix.
Grilled chicken In the morning, throw each piece of chicken into a ziplock with a bit of Olive Garden salad dressing and put it in the fridge When you're ready to cook, add Montreal steak seasoning to each of them Grill (charcoal preferred ) That was dinner tonight
I like Montreal steak seasoning. Waddya think of those McCormik grinders? I use the sea salt, the garlic sea salt, the Italian herb and of course whole black pepper.
I`l just eat whatever I`ll find in the frigde. Dont care if its a little green, I`ll just cut that away. But IF I`m going to make some food itl have to be a big jucy steak with lots of spices.
Haven't ever tried them. I'm interested in the Steakhouse / Italian Herb ones, however. http://www.mccormick.com/content.cfm?ID=12735 We used that stuff last July 4th @ the cookout. The "cracked peppercorn" one went on the burgers, and the "Savory herb" went on the porkchops - both were good, but we don't use them too often (we always just use Montreal).
My usual for a good cut of steak is to marinate it in beer with onions, fresh garlic, fresh shrooms and whatever spices overnight. Then, when I cook it, over charcoal of course, I will put the veggies on top of the steak and periodically dump some of the liquid over them. Cook low and slow and just pull the veggies off and back in the casserole when you flip and then put them back on the other side of the steak. I will usually do potatoes with the steak, the secret to those is to put about a teaspoon full of EVOO in the foil, add whatever seasons to taste, then roll the potato in the mix before wrapping in the foil. The oil will keep it moist on the grill. They take about 45-1 hour so give them plenty of time before you throw the steaks on. Man...I'm hungry now...
OMG, best onion rings ever! I used the vidalia onions, but any sweet onion will do, even red onions. First step is to make Essence of Emeril, which is a Cajun spice. Here is the recipe for that: Essence of Emeril Essence (Emeril's Creole Seasoning): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Mix everything good and put in a shaker or other dispenser. Emeril Lagasse onion rings: Emeril's Onion Rings 1 cup buttermilk 1/4 cup hot sauce 1/4 cup Essence, recipe follows 2 large yellow onions, peeled and cut into 1/8-inch thick rings 2 cups all-purpose flour Peanut or vegetable oil, for frying In a bowl, combine the buttermilk with the hot sauce and 2 teaspoons of Essence. Add the onion rings and press to coat. Marinate, covered, in the refrigerator for at least 1 hour. In a medium pot, heat the oil to 360 degrees F. In a shallow bowl or large dish, combine the flour with 2 tablespoons of the Essence. Dredge the onions in the seasoned flour, coating each ring evenly. Shake off any excess flour and carefully place the rings in the hot oil. Fry until golden brown, turning to cook evenly and prevent sticking, about 3 minutes per batch. Remove from the oil and drain on paper towels. Season the fried onion rings with Essence, and repeat with the remaining ingredients. These are really worth doing. I used extra hot sauce and essence and boy was it spicy! Be sure to marinate in buttermilk at least a couple hours, this is the secret. This recipie also makes the best fried chicken you have ever had. I always marinated in buttermilk, but adding the essence and hot sauce puts it over the top. Use the same flour-essence mix to bread the chicken, fry in a cast iron skillet, using peanut oil, at 360 F. Internal temp should be above 150F. Everyone says 180 for chicken but this will dry it. 150 is perfect. edit: BTW, always marinate chicken at least 8-10 hours. The onion rings dont so much matter, 2-3 hours is sufficient on them. In case anyone doesnt know about using the 1 Gal. ziplock freezer bags for marinating, this is by far the cleanest, easiest way to marinate anything. Just stuff the marinade and the food into the bag, zip it up, and shake it around. Put it inside a glass casserole or bowl in the fridge in case of leaks and just flip it every hour or two (except of course when you are sleeping ).
