My second passion - FOOD

[Patrick™]

yeah, but there is nothing like a good meat ball sub! And considering every February, I buy a whole beef and a whole hog for the freezer, I have the meat to cook. This February we are making pepperoni!

[ChuckG]

Meat ball subs are all the rave. So long as you top it with mozarella and some shredded parmesean.

BUT - this is a beautiful thing.




BTW: I ate two of them. The rest will be vacuum sealed and used to make chicken sandwiches for my brown bagging lunches.

[risika67]

I have my "own" spaghetti sauce I make as well. Same thing as you Patrick, I get the whole tomatoes and make them into sauce and go from there! I don't really measure anything though. I just toss in whatever sounds good!

[alane67]

Originally Posted by ChuckG

Meat ball subs are all the rave. So long as you top it with mozarella and some shredded parmesean.

BUT - this is a beautiful thing.




BTW: I ate two of them. The rest will be vacuum sealed and used to make chicken sandwiches for my brown bagging lunches.

Wish I had been there for dinner. That looks delicious!
Stacey

[alane67]

OK...I live in Kansas City. BBQ is THE food here and the Chiefs are THE team. You better know how to tailgate with the best of them, and be a true fan (especially this year) A true fan is a fan even though we are having a lousy season. So far this year looks to be one. I can't BELIEVE Herm traded TYNES!!
I digress, if I ask someone over for a football the first things they ask: Are you making ribs, and mushrooms.
Ribs: (my easy version) in case you want to make them when there is snow on the ground!~
Very LARGE stock pot, fill with water, put on high
Cut slabs of ribs into halves, or 3rds, place them into the warming water
STIR very frequently at first so the ribs will not stick. Once the ribs get a small amount of brown color on them they will not stick so start seaoning, but I stir some while I season the water.
I use:
small amount of salt
a lot of black pepper
a BUNCH of chilli powder
a bunch of paprika
some garlic
Once water has come to a boil, lower to a simmer
add a WHOLE onion
add a half of a can of beer (ok, I usually have one on hand if it's ribs day)
Now, the water should be RED and you should be able to smell the chilli powder and seasonings.
simmer for long time, stirring ribs occassionally
Bring them out of the pot, once they are getting very soft to the fork
place on a platter (i dry rub then, but you don't have to) and head for the grill
PLace on a grill, slather each side with BBQ sauce, and grill to ready.
It doesn't take long.
Once ready, these will FALL off the bone when you eat them. You can just pull them apart with your fingers...yummy~
stacey

[alane67]

Ok, heres my dry rub:
mix together
2 TBS
brown sugar
course ground black pepper
paprika
1 TBS
chili powder
1 1/2 tsp
white ground pepper
crushed red pepper
salt
1 tsp garlic powder
mix well store in airtight container
Uses and recipes
RUB onto ribs before grilling
Shrimp
GENEROUSLY butter the bottom of a dish (such as a low casserole dish, nothing high sided)
Place raw peeled deveined shrimp into dish, poor a little melted butter on top
Shake seasoning GENEROUSLY over shrimp
cook about a minute and half one side, turn and a minute and half the other side top with with fresh parsley
Chicken on the grill, just rub it on
In the stove leg quarters
Butter the pan, I spray the chicken with a little pan spray such as Pam
it helps the rub to stick. Cook underside FIRST.
Turn shake on more seasoning, and cook until done.
I love this rub, it is sooo versatile
stacey

[jwilson]

Wow - cooking is one of my big passions too. I could go on forever with this topic but I'll confine myself to the current interests.

Meatballs & sauce - On the meatballs - use ground pork, veal and beef, add some good french bread soaked with milk and squeezed, fresh grated parmesan cheese (the trick) a LOT of fresh parsley, some salt and pepper, crushed garlic - lastly combine with an egg and form. Brown them and save the oil/fat in the pan. Reserve meatballs.
Use the same pan to carmelize(brown) a bunch of onion - about half of what you intend to use. When that is almost done add some chopped garlic to taste. When the garlic is tan (do not brown it), deglaze with some white wine, boil to a glaze (almost gone) then add the peeled crushed tomatoes [blance in boiling water for 1 minute - peel and squeeze (yes, with your hands) over a sieve to remove the seeds, use a spoon to push the remaing pulp & juices through - I like to save some big pieces of tomato flesh in the sauce too),], tomato paste, and anchovy paste (about an inch or two (you won't really taste it but you'll know it's missing - it adds body) season with salt & pepper, fresh basil. Simmer, uncovered until desired consistancy, taste & season as necessary, including some fresh basil right before service.

Ribs: I rub them with paprika, cumin, cayenne or chipotle pepper, sugar, & chili pepper the night before. Grill in the middle with a few briquettes and some real wood charcoal on the side (very, very low heat) for about 2 hours turning once until nicely browned. Serve dry.

[Thomas]

Chuck,
What are we drinking tonight? All this talk about food has made me thirsty.

[ChuckG]

LOL - Haven't had anything yet but am about to pour my first "usual". Rum and Coke.

Good recipes above - I'm going to have to try them.

I made breakfast tonight for dinner. Bacon, eggs and fried potatoes w/onion.

[jwilson]

Oooooh - one of my favorite dinners is breakfast: a lobster omelet. Leftover lobster (preferably claw meat), shallot, chives, a teey, teeny bit of cayenne or tabasco & a mild cheese, best if the eggs are not overcooked and served a bit wet.