dshans
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Your Minnesota roots are showing.
Recipe Thread
- Thread starter ACamp1900
- Start date
Your Minnesota roots are showing.
dshans
They call me The Dribbler
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I didn't mean to fuel this mierda storm, much less toss JohnnyBoyz perro into the ring. I should have included JohnnyComesMarchingHomeAgain in my request for advice.
As it was, when I had to leave I'd only gotten GrumpyCamper's advice. When all was said, done, eaten and paid for, I think I'd have been better off with:
It didn't help that my car died two miles into a three mile drive. The mile walk to the restaurant made me late and grouchy. It was hot and humid - and it started to rain. I was two Tequilas behind when I got there and needed to order quickly. It was clear that the place could step up to the plate since my friends, (the other) Dick and his wife, commented on the taste/spice/heat in what they ordered. And they aren't wusses based on the jambalya they've made for Mardis Gras parties
The music we came to see and hear was good. It was a New Orleans band, Bonerama. Check them out. All I found on Youtube were "home" videos and a short segment from an appearance on David Letterman that didn't do them justice.
I'll worry about the car mañana.
As it was, when I had to leave I'd only gotten GrumpyCamper's advice. When all was said, done, eaten and paid for, I think I'd have been better off with:
if only because the burrito was 1) huge, 2) filled with more bland rice than I needed and less carne asada than I wanted. Neither the green sauce nor the red sauce was of any use to bring the heat or add "flavor." The (sparse) salsa on the side was refreshing but more a diced tomato with a bit of cilantro, diced onion and parsley than a sauce. The small dollop of sour cream was tasty, though.
It didn't help that my car died two miles into a three mile drive. The mile walk to the restaurant made me late and grouchy. It was hot and humid - and it started to rain. I was two Tequilas behind when I got there and needed to order quickly. It was clear that the place could step up to the plate since my friends, (the other) Dick and his wife, commented on the taste/spice/heat in what they ordered. And they aren't wusses based on the jambalya they've made for Mardis Gras parties
The music we came to see and hear was good. It was a New Orleans band, Bonerama. Check them out. All I found on Youtube were "home" videos and a short segment from an appearance on David Letterman that didn't do them justice.
I'll worry about the car mañana.
NeuteredDoomer
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If I had caught your post on time, I would also have recommended the Michelada beer. It's a fun deviation from regular beer. I would use either an average domestic (Bud, Miller, Lite, etc...) or Dos Equis or Corona. Don't use Guiness or any heavyweight stuff. They add a shot or two of fresh lemon or lime and salt, with a salted rim glass on ice. Fun stuff.
I never heard of Chimichangas until I ventured away from the Mexico, Texas border area. Chimichangas are just deep fried burritos. I think they were "created" in Arizona by mistake or by not wanting to throw away uneaten burritos.
I never heard of burritos stuffed with beans and rice until I ventured into the Cali area. What the hell? I am a burrito purist. Give me the tortilla, fill it with beans or the meat or ingredient of your choice (rellenos, boiled chicharon...) and YA! Keep the beans and rice on the side, thank you very much.
When I hear of shrimp or chicken fajitas, I get a chuckle. Fajitas were originally throw away beef skirt tossed to the Mexican ranch hands. Now you pay about 6 bucks a pound for crap meat skirt steak at grocery stores because of the popularity. And now chicken and shrimp are called fajitas if you use a certain marinade or presentation. What will they think of next - fillet mignon menudo?
Menudo is also a "poor man's soup." Some guys were looking at what was left of the cow, and said "Shit dudes, ain't nothing left but the guts. Hey! Let's boil em and stick some chile colorado in there!" Pozole is a very close cousin to menudo, but uses pork meat. I can find menudo easily in Texas, Pozole more often in New Mexico. I don't like the menudo or pozole in Cali.
I never heard of Chimichangas until I ventured away from the Mexico, Texas border area. Chimichangas are just deep fried burritos. I think they were "created" in Arizona by mistake or by not wanting to throw away uneaten burritos.
I never heard of burritos stuffed with beans and rice until I ventured into the Cali area. What the hell? I am a burrito purist. Give me the tortilla, fill it with beans or the meat or ingredient of your choice (rellenos, boiled chicharon...) and YA! Keep the beans and rice on the side, thank you very much.
When I hear of shrimp or chicken fajitas, I get a chuckle. Fajitas were originally throw away beef skirt tossed to the Mexican ranch hands. Now you pay about 6 bucks a pound for crap meat skirt steak at grocery stores because of the popularity. And now chicken and shrimp are called fajitas if you use a certain marinade or presentation. What will they think of next - fillet mignon menudo?
Menudo is also a "poor man's soup." Some guys were looking at what was left of the cow, and said "Shit dudes, ain't nothing left but the guts. Hey! Let's boil em and stick some chile colorado in there!" Pozole is a very close cousin to menudo, but uses pork meat. I can find menudo easily in Texas, Pozole more often in New Mexico. I don't like the menudo or pozole in Cali.
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ACamp1900
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you don't like anything in Cali.... because you hate flavor and you have terrible tastes... next topic.
and trust me dshans... if they can screw up a burrito they ain't getting renellnos and enchiladas right...
and trust me dshans... if they can screw up a burrito they ain't getting renellnos and enchiladas right...
dshans
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Yup. I don't think they'll be seeing my ugly mug again. Especially since they're next door to one of my favorite places for barbecued ribs. They have great fries. And across the street from a very good Chinese restaurant. That and the fact that there are plenty of Mexican joints near me that don't feel the need to pander quite so much.
I'd intended to order a Michelada to see what it was like, but after the long walk in the heat and rain (and being late) I simply plopped down and wheezed out "¡Una cerveza, por favor; Modelo – ahora!"
I lived, I learned; I survived.
dshans
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Much the same as with French cuisine that is reasonably priced ... not a "If I take out a second mortgage so I can pay the biilet" chi-chi place. If you ever find yourself in the countryside of France (far away from Paris and other large cities) head to the train station for lunch. Good, plentiful food and dynamite local wine dirt cheap.
I've not been to Italy, but I imagine that the same would true there (a good, family Italian restaurant is a gem). Or Hungary, where one shouldn't go hungry.
H
HereComeTheIrish
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I'll just head to Turkey and take a nap afterwards. The enzymes take their toll on a fella after all...
mick2
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ACamp i love this idea, we should get this thread stickied, i'm gonn try your guac sept
4th! I always host game watches and would love sme new food ideas to spice things up.
Here's a staple of my gameday watch parties, Beer brats.
1 pack of Johnsonville beer brats
3 cans of full flavored beer, Budweiser works best, no light stuff.
1 pack of diced onions, or you can dice your own onion.
1 TBSP minced garlic.
11/2 TBSP Butter
1 pack of cubanito rolls
Take the beer and pour into a large pot,
add the onions, garlic and butter, let it simmer for a bit and then add the brats.
let the brats soak in the beer bath until they change color slightly, you dont want to cook them in the beer just warm them a bit.
once the brats are ready take them out and cook them fully on the grill.
strain the beer out of the pot but keep the onions and all the good stuff.
halve the cubanitos and then slice them down the middle partially to make a giant hot dog bun. put a brat in there, cover it with the onions from the beer bath. add some condiments if necessary (i love mustard.)
and you're good to go.
i'll add some more recipes as the season gets closer. awesme idea acamp.
4th! I always host game watches and would love sme new food ideas to spice things up.
Here's a staple of my gameday watch parties, Beer brats.
1 pack of Johnsonville beer brats
3 cans of full flavored beer, Budweiser works best, no light stuff.
1 pack of diced onions, or you can dice your own onion.
1 TBSP minced garlic.
11/2 TBSP Butter
1 pack of cubanito rolls
Take the beer and pour into a large pot,
add the onions, garlic and butter, let it simmer for a bit and then add the brats.
let the brats soak in the beer bath until they change color slightly, you dont want to cook them in the beer just warm them a bit.
once the brats are ready take them out and cook them fully on the grill.
strain the beer out of the pot but keep the onions and all the good stuff.
halve the cubanitos and then slice them down the middle partially to make a giant hot dog bun. put a brat in there, cover it with the onions from the beer bath. add some condiments if necessary (i love mustard.)
and you're good to go.
i'll add some more recipes as the season gets closer. awesme idea acamp.
nd1
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everybody try this one.
take regular johnsonville brats
1 tbsp of minced garlic
1 cup of dales sauce
1/2 cup of wishershire( not sure if spelled right)
2 jalopeno pepper- seeds and all sliced pepper itself
1/4 cup of water
1/2 cup of diced onions
cook in oven on 325 for 20 to 30 minutes.
cook rice go go with it and put the juice on top of rice.
it's great. try it.
take regular johnsonville brats
1 tbsp of minced garlic
1 cup of dales sauce
1/2 cup of wishershire( not sure if spelled right)
2 jalopeno pepper- seeds and all sliced pepper itself
1/4 cup of water
1/2 cup of diced onions
cook in oven on 325 for 20 to 30 minutes.
cook rice go go with it and put the juice on top of rice.
it's great. try it.
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NeuteredDoomer
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IrishJayhawk
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Was that the "Eat Street" location you went to? What a great area...Ping's, Jerusalem, Quang, Black Forest Inn...almost all holes in the wall, but amazing food. Used to live in Loring Park.
Next time, maybe just have a lovely hot dish. My Minnesota wife could give you some great recipes.
NeuteredDoomer
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Was that the "Eat Street" location you went to? What a great area...Ping's, Jerusalem, Quang, Black Forest Inn...almost all holes in the wall, but amazing food. Used to live in Loring Park.
Next time, maybe just have a lovely hot dish. My Minnesota wife could give you some great recipes.
Post them dammit. This is the "He Man Macho Man Recipe Thread."
Here's a quicky and delish recipe that even 9 year old lil girlies devoured in seconds:
Peel a cucumber, slice it, then drench it in lemon or lime juice. Add salt.
Try it with cut up fresh apples too. It will be gone in seconds.
For older tastes and maybe seeking even more zest, add red chili powder.
IrishJayhawk
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All right...this is pretty conventional, but about as Minnesota as it gets.
Tater Tot Hot Dish (Casserole, for those not located in the land of 10,000 lakes)
1 lb - Ground hamburger, browned, drained (we use a bag of Boca or Morningstar crumbles...we think it tastes just as good, but we're vegetarians
)1 bag - Frozen mixed vegetables
1 can - Cream of mushroom soup (you might want to use 2 cans or add some milk depending on your preference)
1 bag - Frozen tater tots
Mix hamburger (or crumbles), veggies, and soup in a casserole dish. Layer frozen tater tots on top. Bake at 350 approximately 1 hour, or until tots are crispy (or browned, at least). Serve with ketchup, if desired (my wife claims that any "true Minnesotan" will desire it - I'm originally from Iowa and, therefore, don't).
mgriff
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Beef tips over rice/noodles
Cut a one lb. sirloin into nice cubes. Heat your best cooking pan and sprinkle with some sherry. Make sure it's hot enough so it sears all nice when you throw your steak on there. When hot enough add steak. Roll it around in that sherry, and then sprinkle on some coriander, white pepper, crushed sea salt, and some rosemary. Cook for a few minutes and then add small amount of soy sauce. The goal is to have some sauce in the pan to add to the rice. I may have forgotten some spices that I used, but I just wing it sometimes when I want to cook and this recipe worked, it was delicious. The coriander and rosemary should be the stars, with the soy sauce/sherry a second. I realize it is not the best instructions, but you're all intelligent individuals, you'll figure it out.
Cut a one lb. sirloin into nice cubes. Heat your best cooking pan and sprinkle with some sherry. Make sure it's hot enough so it sears all nice when you throw your steak on there. When hot enough add steak. Roll it around in that sherry, and then sprinkle on some coriander, white pepper, crushed sea salt, and some rosemary. Cook for a few minutes and then add small amount of soy sauce. The goal is to have some sauce in the pan to add to the rice. I may have forgotten some spices that I used, but I just wing it sometimes when I want to cook and this recipe worked, it was delicious. The coriander and rosemary should be the stars, with the soy sauce/sherry a second. I realize it is not the best instructions, but you're all intelligent individuals, you'll figure it out.
J
johnnykillz
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I have a green chile brat recipe for you. Do you have fresh whole green chiles nearby/available? It's really easy.
NeuteredDoomer
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Try this super easy yet extremely tasty nacho cheese recipe:
In a crock pot or a pan on low heat, add Velveeta cheese and milk (add as much or as little milk as you want, depending on desired thickness) and a can of mixed diced tomatoes. jalapenos, onions and cilantro. The brand I used today is "Embasa -salsa casera". It is essentially Pico de Gallo. I don't know what it is called in English. Slowly warm it up until hot. Use corn tortilla chips for dipping. I don't know what your area of the country calls them, but I have heard them called "chips" or "cheeps" or "totopos" or "tostada chips"
Deeeeelisshhh!
In a crock pot or a pan on low heat, add Velveeta cheese and milk (add as much or as little milk as you want, depending on desired thickness) and a can of mixed diced tomatoes. jalapenos, onions and cilantro. The brand I used today is "Embasa -salsa casera". It is essentially Pico de Gallo. I don't know what it is called in English. Slowly warm it up until hot. Use corn tortilla chips for dipping. I don't know what your area of the country calls them, but I have heard them called "chips" or "cheeps" or "totopos" or "tostada chips"
Deeeeelisshhh!
J
johnnykillz
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Alright man. I had a practicing jewish Michigan fan eat some last year. He couldn't resist...
Ingredients:
Normal Brats, any brand, any flavor. As many as you want.
Beer, limited to below boiling over point in the according crock pot. I prefer Budweiser for this, although I cannot drink it. (Bud Light domestic drink w/ meal)
Enough green chiles to cover each brat, considering the eater's taste.
One half a white onion, ring cut in sizes to compliment taste.
Directions:
Ensure green chiles have been peeled after roasting. Place the peeled green chiles, minus stems, in the crockpot along with the onions, and beer. The combination is heavenly. Place the crock pot on high early in the morning, or on low the night before. As mixture is ready once the beer has turned a spectacular hue of green and the onions have cooked down. Allow the combination to simmer.
The most critical part, is to grill the bratwurst just after the onions are cooked down. The seasoning in the bratwurst has a higher salinity than the broth you'll allow just moments of bliss with the brats. Introduce the lovers together ten minutes prior to consumption, and don't keep the two togther as leftovers, as the two act much like osmosis, rendering the brats tasteless within a few hours.
Once ready, join the brats after a brief soak with the green chiles, onion, and mustard on a bun. I'm certain other condiments would work, but this is all I use.
Total prepartion time: 3 to 4 hours on high (this could be reduced by stovetop boiling) 8 hours on low.
Total labor time involved: 30 minutes
Ingredients:
Normal Brats, any brand, any flavor. As many as you want.
Beer, limited to below boiling over point in the according crock pot. I prefer Budweiser for this, although I cannot drink it. (Bud Light domestic drink w/ meal)
Enough green chiles to cover each brat, considering the eater's taste.
One half a white onion, ring cut in sizes to compliment taste.
Directions:
Ensure green chiles have been peeled after roasting. Place the peeled green chiles, minus stems, in the crockpot along with the onions, and beer. The combination is heavenly. Place the crock pot on high early in the morning, or on low the night before. As mixture is ready once the beer has turned a spectacular hue of green and the onions have cooked down. Allow the combination to simmer.
The most critical part, is to grill the bratwurst just after the onions are cooked down. The seasoning in the bratwurst has a higher salinity than the broth you'll allow just moments of bliss with the brats. Introduce the lovers together ten minutes prior to consumption, and don't keep the two togther as leftovers, as the two act much like osmosis, rendering the brats tasteless within a few hours.
Once ready, join the brats after a brief soak with the green chiles, onion, and mustard on a bun. I'm certain other condiments would work, but this is all I use.
Total prepartion time: 3 to 4 hours on high (this could be reduced by stovetop boiling) 8 hours on low.
Total labor time involved: 30 minutes
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Damn that sounds great
NeuteredDoomer
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It's a good thing I went to the store before I read this thread Johnny. I would have bought that 12 pack of brats and about 220 dollars worth of other groceries. That sounds delish. A good friend of mine was in love with beer soaked brats. She didn't mention the chilis though.
Funny thing is I spoke to my sister minutes before I went to the store about an hour ago specifically to ask her for her nacho cheese recipe. Besides using totopos to dip with, the cheese is also great with little french rolls, or francesitos, or bolillos, or heck, any bread for that matter.
Funny thing is I spoke to my sister minutes before I went to the store about an hour ago specifically to ask her for her nacho cheese recipe. Besides using totopos to dip with, the cheese is also great with little french rolls, or francesitos, or bolillos, or heck, any bread for that matter.
J
johnnykillz
Guest
I cant wait until the perfect gameday yields ACamps guac, your queso, and the grn chle brats...
Now that will activate the alarms Sunday morning at 5 am hoss...
Now that will activate the alarms Sunday morning at 5 am hoss...
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Speaking of this. I made stuffed jalapeño's for a super bowl party. Holy effing A. I thought I was gonna die the next morning, but worth it none the less cause they were awesome
dshans
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I just hope that you do your wife, and any other household inhabitants (kids, dogs, cats, gerbils, cucarachas, etc.) a favor by sleeping in the back yard ... upwind. And staying there until cleared by the EPA toxic dump oversight commission.
H
HereComeTheIrish
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I second this motion. That's an "ass-load" of responsibility to take on all at once. Just be sure not to make a "stink" if things go wrong.
NDinLA is a TROLL
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Kalbi Short Rib Sandwich
Marinade Beef Short Ribs
1 cup brown sugar
1 cup coy sauce
1/2 cup water
1/4 cup mirin
1 small onion
4 TBSP garlic
2 TBSP sesame oil
1/4 tsp black pepper
Other shit you need
buns
mayo
sriracha hot sauce
Throw all that shit in a blender for the marinade. Then marinade the short ribs overnight.
Fire up the grill and grill so that sugar caramelizes and meat is cooked through.
Take the meat off the bone and set aside.
Get the bun and warm it up on the grill.
Mix some mayo and sriracha hot sauce (can be made ahead of time) and spread on your favorite bun. (If you want some crunch add some sliced cabbage but I prefer mine without any nutritional value, especially on gameday) Add the short ribs and EAT.
Marinade Beef Short Ribs
1 cup brown sugar
1 cup coy sauce
1/2 cup water
1/4 cup mirin
1 small onion
4 TBSP garlic
2 TBSP sesame oil
1/4 tsp black pepper
Other shit you need
buns
mayo
sriracha hot sauce
Throw all that shit in a blender for the marinade. Then marinade the short ribs overnight.
Fire up the grill and grill so that sugar caramelizes and meat is cooked through.
Take the meat off the bone and set aside.
Get the bun and warm it up on the grill.
Mix some mayo and sriracha hot sauce (can be made ahead of time) and spread on your favorite bun. (If you want some crunch add some sliced cabbage but I prefer mine without any nutritional value, especially on gameday) Add the short ribs and EAT.