Special & Favorite Recipes

Discussion in 'GatorTail Pub' started by g8orbill, Jan 23, 2016.

  1. MtownGator

    MtownGator GC Hall of Fame

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    I was just kidding around. You were right to give the full recipe.
    My mom won't give me my Omas recipe.
    She was a great cook. I do know that somewhere in there parsley is n the mix.
    My Oma could cook anything.
    I bet I dont get the cookbook until my mom passes.

    I'll be knee deep it in German recipes that love sour food.
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  2. ratatatat

    ratatatat GC Hall of Fame

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    Have some hassenpfefffer for me.
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  3. MtownGator

    MtownGator GC Hall of Fame

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    Don't mind if I do.

    Probably have to wait until New year's day.
  4. g8orbill

    g8orbill Old Gator VIP Member

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    been a long time since I ate rabbit stew
  5. ratatatat

    ratatatat GC Hall of Fame

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    My Grandma on my Mom's side made a super rabbit stew every time my Grandpa and I used to hunt in the outskirts of Philadelphia.

    Lots of rabbits back then, along with a goodly number of ringneck Pheasant!
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  6. StrangeGator

    StrangeGator GC Hall of Fame

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    Got a brisket in the freezer that didn't get used during the high holidays. Any ideas for a stew?
  7. ratatatat

    ratatatat GC Hall of Fame

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    Wow! How big is the brisket??
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  8. StrangeGator

    StrangeGator GC Hall of Fame

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    Two pounds.
  9. ratatatat

    ratatatat GC Hall of Fame

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    Cool, I thought you might have one of the smoker sized 6 pounders!:)

    Try this:

    Ingredients:

    Either 3-4 Tbsp Vegetable oil, or trimmed Brisket fat
    2 Lbs Brisket, Trimmed and cut into 1/2-3/4" pieces
    2 Lg. Onions, Cut into 1" pieces
    3 Lg.. Carrots, peeled and cut into 1/2" pieces
    3 Lg. Stallks Celery, Cut into 3/4" pieces
    12-14 Baby red Potatoes, cut in half
    3 Cloves Fresh Garlic, minced
    4 Cups Beef Stock
    3 Tbsp Worchershire sauce
    1 32 oz bottle V-8
    2 Tbsp Kosher or Sea salt
    1 Tbsp Fresh ground black pepper
    5 Tbsp Fresh Parsley, chopped
    1/4 Cup All Purpose flour

    Directions:

    In Large Stockpot, heat oil or trimmed Brisket fat on medium high until heated.
    Brown Brisket pieces,
    Then add garlic. Stir until garlic releases its aroma,
    Add Celery, Onions and Carrots. Stir gently for about 5 minutes.

    Add Beef Stock, Salt, Pepper, Worchershire sauce. Bring to a boil, then reduce to a simmer.
    Simmer, covered, for 30 minutes.

    Add potatoes and V-8 juice, raise heat back to a low boil for 20 minutes, covered. Add parsley and reduce to a simmer again, covered, for about 15 minutes

    In a separate bowl, whisk flour into 2 Cups cold water.

    Remove lid from pot, and gently whisk in flour slurry, bit at a time, allowing time for liquid to thicken.


    Let me know what you think!
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  10. mulegator

    mulegator Neanderthal Ninja Vigilante Moderator VIP Member

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    Hola ye of wondrous cooking skills and knowledge!
    Question -- Is the Instant Pot product line as good as advertised?
    Are there other similar devices in the market which are less expensive but just as good?
    What say ye?



  11. g8orbill

    g8orbill Old Gator VIP Member

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    I really like my ninja
  12. ratatatat

    ratatatat GC Hall of Fame

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    I have a Farberware.

    I've had the opportunity to try the InstaPot,, as well as a few others.

    I found that that the Farberware does the same as the others, for half the price.

    I paid $45 for mine, and I use it VERY often. As a matter of fact, I'm making my Char-Shu Ribs tomorrow. (My recipe is in this thread)
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  13. ratatatat

    ratatatat GC Hall of Fame

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    With Christmas here, it's time for a traditional Italian goodie.

    Zuppa Di Pesce (Italian Seafood Stew)

    Ingredients..

    3 Tbsp Olive Oil
    1 Med. Sweet Onion, diced
    1 1/2 Cups Fennel, diced
    4 Cloves Fresh Garlic, minced
    1 Cup Leeks, diced
    1 Cup Carrots, diced
    4 Cups Escarole, Coarsley chopped
    1 28 oz can crushed tomatoes
    4 Cups Shrimp Stock (See below)
    4 Tbsp Fresh Parsley, chopped
    1 Tbsp Dried Basil, plus 3 Tbsp Fresh Basil, chopped
    1 Tbsp Dried Oregano
    1 Tbsp Old Bay Seasoning
    1 Tsp Worchershire Sauce
    1 Lb. Fresh Tilapia, Haddock, Cod, Snapper, or similar white fish, cut into 2" strips
    1/2 -3/4 Lb Calamari, Cut into 1/2" rings and tentacles
    1 Lb Lg Shrimp, Peeled and Deveined (Save shells to make Stock)
    1 Lb. Sea Scallops
    1 Doz. Cherrystone Clams, cleaned
    1 Doz. PEI Mussels, debearded
    1 8 Oz. Can Clams
    2-4 Lobster Tails Cut in half, left in shell
    Sea or Kosher Salt and Ground Black pepper
    1/2 Tsp Red Pepper flakes Grated Parmesan, Romano or Locatelli cheese

    NOTE to make 4 cups Shrimp Stock, put Shrimp shells into pot with 6 cups water, boil, then high simmer until water reduces to a little over 4 cups, then strain to remove shells..



    Directions...

    Bring Olive oil to heat, add all vegetables and stir until they soften.

    Add Tomatoes and Shrimp stock, spices and Worchershire, bring to a boil, then reduce to a simmer for about 15 minutes.

    Add Calamari and Lobster Tails, stir, and let simmer for 5 minutes.

    Add Fish, Scallops, Canned and fresh Clams and Mussels. Stir and simmer for 5 minutes.

    Add Shrimp and simmer until shrimp is pink, and clam and mussel shells have opened.

    Serve in bowls with garlic bread or spaghetti.

    Top with grated cheese
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  14. ratatatat

    ratatatat GC Hall of Fame

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    It's a shame that you can't eat that, Mr. Bill.

    It's one of my favorite dishes
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  15. g8orbill

    g8orbill Old Gator VIP Member

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  16. g8orbill

    g8orbill Old Gator VIP Member

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  17. ratatatat

    ratatatat GC Hall of Fame

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    As per the "Pickles" thread, I had promised to dig out one of my recipes!

    Kosher Style Garlic Dill Pickles

    NOTE.... I much prefer "refrigerator -style" "canning", rather than boiling the product, to maintain crispiness...

    You'll need:

    4-- 1 Pint and
    1-- 1 Quart Canning Jars. ×STERILIZED ×

    Brine solution (To be boiled and added AFTERWARDS!

    3 Cups Water
    1 -1/2 Cups White Vinegar
    2 Tbsp Pickling Salt

    *************************

    Into each Pickling Jar, (Quart jar doubled) add:

    1-2 Large Cloves Garlic, coarsely sliced
    4 Sprigs of Fresh Dill
    1 Tsp Black Peppercorns
    1/2-2/3 Tsp Red Pepper flakes
    1/2 Tsp Dill Seed
    1 Tbsp Pickling Spice (or seasoning)
    Depending on size, 14-24 Firm Kirby. Cukes, (Decent size)...Washed and only the tips cut off.
    Then, Without peeling, cut into spears ,halves, quarters or chips.

    TO MAKE BRINE.....

    Boil Water, Vinegar and Pickling Salt...........

    Using a funnel, pour the hot brine into the jars.

    Set on counter to cool.

    Refrigerate at LEAST one week, the longer the better.
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  18. ratatatat

    ratatatat GC Hall of Fame

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    Hey, Mr. Bill! Did you ever try my Char-Shu Ribs in your cooker yet?
  19. g8orbill

    g8orbill Old Gator VIP Member

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    not yet

    got so busy at work I plain forgot about them-will print it out and give it to my wife
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  20. OklahomaGator

    OklahomaGator Jedi Administrator Moderator VIP Member

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    I bought one a week ago and really like it so far. I would say it is much healthier for you as well