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1SteakandEggs
COMINGSOON
Hereishowtomakethepotatoesthough:
1 large russet potato
cup olive oil/butter mix
salt pepper to taste
Using a cheese grater, grate the potato and put it in a bowl. Press down with a
paper towel or wash cloth as many times as possible. Even take them out of the
bowl and press them between two towels. You must drain the potatoes. And then
drain them again. Then again. Until there is ZERO moisture. Then, you get a
skillet with a ton of oil/butter in it (probably at least cup), and you heat it to
medium high, then you put all the potatoes into the skillet making a light layer
(NOT TOO THICK), maybe about 1/8" tops. Don't touch them and let them cook
on medium for 5-6 minutes, check the edges and then use two spatulas to flip it.
It should hold together. Salt and pepper to taste before serving.
2 - Espresso Venison
http://www.wideopenspaces.com/venison-tenderloin-recipes-deer-hunters-thanks
giving/
3 - Shrimp and Grits
Ingredients:

lb shrimp, peeled and deveined


stick butter, divided
1/2 cup green onions diced
3 cloves garlic, minced
shallot, minced
cup chopped thick cut bacon or salt pork
3 1/2 cups chicken broth

1 cup grits (NOT instant. Dont even think about it) Stoneground or bust
cup heavy cream
1 cup grated cheddar
1 teaspoon seafood seasoning (you can use boil)
teaspoon cayenne powder
teaspoon paprika
Fresh thyme
Salt, pepper to taste

INSTRUCTIONS
Grits
1. Bring the chicken stock to a boil in a large saucepan
2. Add 1 clove worth of minced garlic
3. Slowly stir in the grits, and as soon as youre done reduce to medium low
to cook for about 20 minutes, stirring frequently
4. Remove the pan with the grits from the heat and add the cheese, cream,
cup butter and salt and pepper to taste. Set aside.
Shrimp
1. In a medium skillet melt the remaining butter over medium heat.
2. Add bacon/salt pork. Saute until its almost done
3. Add the green onions, shallot, and garlic, saute about 1 minute
4. Add the shrimp, seafood seasoning, cayenne, thyme and paprika, saute
until shrimp are cooked about 4 minutes
5. Salt and pepper to taste
Plating
Put a heaping glob of grits in a bowl. Top with 4 to 5 shrimp. Use the crispy
vegetables and bacon in the skillet to garnish.
4 - Corn Chowder
Ingredients:

stick unsalted butter


6 ears corn
1 yellow onion, diced
3 4 cloves of garlic, minced
pound of bacon, diced (add more bacon if you like, it never
hurts)

1 red bell pepper, diced


1 yellow bell pepper, diced
1 orange bell pepper, diced
cup of flour
3 cups chicken broth
2 cups heavy cream (or you can use milk, but the cream makes it
creammmmyy)
1 cup shredded Monterey Jack
1 cup shredded Pepper Jack
2 cooked/shredded chicken breasts, or 3 4 cooked/shredded
chicken thighs or crabmeat
1 tsp Dark Chili Powder
Salt & Pepper

Instructions
Prep all ingredients (dicing, mincing, etc).
Heat oven to 375 degrees and put seasoned chicken breasts/thighs
in. Season w/ whatever you like I use salt, pepper, garlic powder
and paprika.
Heat large soup/stew pot over med-high and add 4 TBS of butter.
Once melted add diced onions and stir for 1-2 min. Add diced bacon
and garlic. Stir until bacon is mostly cooked and onions are
sweated.
Add all of the corn and peppers and stir for another 2 3 minutes
or until peppers seem soft. Slowly add cup of flour add in
parts, mix, add more until is all mixed in w/ the veggies and
bacon.
Add chicken broth and reduce heat to med-low. Add heavy cream,
stir and cover. Let simmer for ~15 min.
Chicken should be done by now, so take out and let cool before
shredding.
Shred cheese while you wait.
Add chicken to the soup and stir while adding portions of the
cheese.
Once all cheese is added use salt and pepper as needed and add
Dark Chili Powder.
Serving
Best served in bread bowls or with some crusty bread on the side for dipping.
Feeds ~8-10 regular servings.
5 - Pulled Pork

My pulled pork recipe:


1 7-8lb bone in pork shoulder/butt/whatever they call it in your
neck of the woods
1/2 cup sugar (white works but brown is better)
3 tablespoons salt
3 tablespoons onion powder
3 tablespoons garlic powder
2 tablespoons paprika
2 tablespoons black pepper
1 tablespoon cayenne (adjust to taste)
1 1/2 teaspoon cumin
1 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon cinnamon
Preheat oven to 225*
Mix together the rub ingredients. You may have more than you
need if so I just save it for next time
Rub the heck out of the pork. All the nooks, all the crannies, get it
all and then some
Once heated, put the pork fat-cap side up in an aluminum pan with
high-ish sides, enough to catch drippings
Cook for 7 to 8 hours undisturbed, then remove the pan from the
oven and drain the drippings, set aside and reserve
Return pork to the pan with fat side down and continue to cook for
another 7 to 8 hours or until the internal temperature reads 200*
THIS PART IS CRUCIAL. You do not want to remove it until it
reaches this temp. If it won't reach it at 225* raise the oven temp
slowly by 10* until it does
Remove the pan from the oven and set the pork on a cutting board.
Cover immediately in aluminum foil and let rest for ~30 minutes.
When you're ready, try to pull out the bone out - when it comes out
without a struggle it's ready to pull.
While meat is resting pour all those drippings into a pan and
simmer until reduced to a nice consistency. You can add cornstarch
if you feel like it, but I never do.
6 - Quiche Lorraine
FOR CRUST
Ingredients:
1 cup flour

7 tablespoons COLD butter, grated with a cheese grater or cubed into little
pieces
teaspoon salt
~1 tablespoon ice cold water (you may need more, consult instructions)
Instructions:
1. Ideally using a food processor, add the flour, salt, and butter. Pulse until
flour and butter are incorporated and looks like crumbs, about 10 seconds.
DO NOT OVER DO THIS STEP or you will not get flaky dough
2. If you dont have a food processor you can still do this with a pastry cutter
or your hands, but remember to not overwork the dough - focus on
breaking up the butter rather than kneading.
3. For processor, next step is with the machine on add the ice water, then
pulse quickly about 5 times or until the dough comes together.
4. For by hand, after the dough looks crumbly add the water and incorporate
until dough starts to come together.
5. Whatever method you use gently collect is all into a ball and form it into a
disc. Cover in plastic wrap and let sit in the fridge for about an hour.
FOR QUICHE
Ingredients:
2 large eggs
2 large egg yolks (save the whites for a breakfast omelette!)
1 cup heavy cream
6 slices thick cut bacon, cut into small pieces (Do you know about
NUESKEs?!? Its basically the best thing ever. Triple thick cut butcher
bacon is da bomb)
1 cup grated Gruyere cheese
cup green onions, sliced
1 shallot, minced
2 cloves garlic, minced
teaspoon salt (use smoked sea salt if you happen to have it)
teaspoon pepper
Instructions:
1. Preheat oven to 375 degrees
2. On a floured surface, roll out the crust dough until its about 11-12 in
diameter. Using your rolling pin, fold one edges over and use your hand to
pick it up and gently place it into a 9 tart or pie pan. Trim edges, and
place in fridge for 30 minutes.

3. Take the crust out of the fridge and add a layer of parchment over it. Fill
the pie pan with pie weights or beans and place into the oven to bake until
the crust is set, about 12 minutes.
4. Remove the pie weights or beans and parchment from the pie pan and
return the crust to the oven for another ~10 minutes - keep an eye on it,
but dont hesitate to bake it until browned.
5. Get out a large skillet and place all of the chopped bacon in it. Heat the
skillet to medium heat and cook the bacon until its crispy. Remove bacon
bits from the pan keeping the grease in it.
6. Add the minced shallot to the still hot pan and saute for 2 minutes. Add the
green onions, saute for another 2 minutes, add the garlic and saute until
fragrant. Remove the entire mixture from the pan including grease and put
it into a ramekin or bowl, place in the freezer to rapidly cool. Wait a few
minutes before starting the next step.
7. In a large bowl beat the eggs, yolks, and cream. Add the shallot mixture,
cheese, salt, and pepper. Mix thoroughly then pour the mixture into the pie
crust.
8. Return to pie pan with the quiche to the oven and bake for ~30 minutes
until top is browned but center is still slightly jiggly (not not TOO jiggly).
Remove and let set for 15 to 20 minutes before cutting.
7 - Seared Scallops with Mango Salsa
COMING SOON
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8 Blueberry Cobbler
Ingredients for filling

4 cups fresh blueberries


3 tablespoons sugar
1/3 cup OJ
1 tablespoon lemon juice
1 teaspoon cinnamon
Freshly grated nutmeg (I do a lot, adjust to your taste)

Ingredients for topping

1 cup flour
1/3 teaspoons baking powder (or just over 1/4)
2/3 cup butter, softened
1/2 cup white sugar

1 egg + 1 yolk
1 teaspoon vanilla extract
1 pinch salt
Instructions
Preheat oven to 375 degrees and prepare a 10-12" cast iron
Mix the berries, juice, sugar, and spices in a bowl. Pour into the
skillet when done
In the same bowl you used for berries, mix the topping ingredients
Scoop the batter ontop of the berries and smooth out with a spatula
or with your fingers (I have no shame) until all berries are covered.
Try to get the batter all the way to the edges of the pan
Place the skillet in the oven and bake for 40-45 minutes or until top
is golden brown and filling is bubbling
9 - Pulled Pork with Fried Egg and Bacon Potatoes
Pulled pork recipe the same as #6.
BACON POTATOES
Ingredients:
Boiler potatoes (yellow preferred)
Thyme
Rosemary
3 cloves garlic, minced
Salt
Pepper
cup bacon grease
Instructions
1. Heat oven to 400*
2. Quarter the boiler potatoes and mince the garlic
3. Put the potatoes and garlic into a bowl and add some chopped fresh thyme
or rosemary (this is optional)
4. Pour the melted bacon grease into the bowl and toss the potatoes until fully
covered
5. Pour the potatoes and fat mixture onto a baking sheet with sides
6. Salt and pepper the potatoes liberally and put the tray in the oven
7. This step is kind of tricky - you really just wanna check the potatoes every
7 to 10 minutes, move em around with a spatula, and let em go back to
work. It should take about 40 minutes until they are golden brown, but
take them out earlier if you see them browning sooner

10 - Duck Breast
http://www.wideopenspaces.com/duck-breast-recipe-how-to-sear-duck-breast/
11 - Steak Fajita Tacos
COMING SOON
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12 - Roasted Baby Potatoes with Goat Cheese
For the baby potatoes:
1 lb baby potatoes, halved (you're looking for the super small round
ones)
2 Tbs olive oil
2 Tbs butter
2 bunches spring onions, white portion minced green portion sliced
3 cloves garlic, minced, divided
~1 package goat cheese (8 oz)
Salt, pepper to taste
Preheat oven to 400*.
Halve the baby potatoes. Place in a bowl and drizzle with the olive
oil. Add half of the minced garlic and stir to fully coat the potatoes
Place potatoes on a baking sheet with the cut side down. Roast for
~20 minutes, until golden brown.
While the potatoes cook get out a skillet and heat the butter of
medium-high heat. Add the minced white portion of the spring
onions and half of the green portions. Saute for 5-7 minutes, until
translucent, then add the garlic. Cook for another 1 to 2 minutes
until fragrant. Set aside.
Remove the potatoes from the oven. Arrange them on the serving
tray of your choice and then take one at a time and, using a knife,
ladle on the onion mixture. Repeat for remaining potatoes.
Go back and top each potato with some goat cheese crumbles, then
use the remaining sliced green portions of the spring onion to
garnish.
13 - Roasted Lamb Breast
Not one of mine, but most excellent for a unique cut of meat:
http://allrecipes.com/recipe/roasted-lamb-breast/

14 - Spatchcock Whole Chicken with Herbs


To spatchcock you just remove the spine with kitchen shears, cutting down each
side. I used a mixture of lemons, thyme, rosemary, sage, and oregano to season
the bird. No recipe really just mixed it all up in a kitchenaide with olive oil to
make a wet rub and got everywhere as well as under the skin. You get the grill
really hot on one side and leave no coals on the other. Begin the cooking process
by grilling it skin side up on the no coals side of the grill. Wait til the high
registers 120 then flip it and cook it skin side down on the hot side until it
registers 150 (yes I know that's "low" but it keeps the meat from overcooking
since it cooks after you take it off).
15 - Seafood Gumbo
My family has been in Louisiana a long time, and Im not going to say this is the
most traditional recipe, but its mine.
Ingredients
~9 to 10 cups seafood stock - I make my own stock with leftover
shrimp/crab shells but you can buy some at the grocery. MUST BE HOT
WHEN YOU ADD IT
1 1/2 cups flour
1 cup oil or preferably bacon grease
2 cups chopped onion
1 cup celery chopped
1 cup red pepper chopped
4 cloves garlic minced
2 teaspoons seafood seasoning/cajun seasoning
teaspoon cayenne
teaspoon oregano
teaspoon thyme
3 bay leaves
2 cups andouille sausage, sliced
1 teaspoon Tabasco sauce
3 tablespoons parsley
3 pound shrimp tails peeled
1 1/2 pound crab meat, lump/jumbo lump mix

1 pound bay scallops


1 cup chopped green onions
INSTRUCTIONS
1. In a large at least 3.5 quart pot, heat the oil or bacon grease over medium
high heat.
2. Once its melted/hot, add the flour. Stir to incorporate.
3. This is the hard part. The roux. This is a labor of love, and will take at least
30 uninterrupted minutes of your attention.
4. Keep the heat at medium/medium low and stir the roux consistently for 30
minutes. You can let it sit to bubble up for ~15 seconds, but no longer than
that or itll burn. Youre going for a very dark color, so dont get in a rush
and take it off when its blonde. For a good idea what a dark roux looks
like, heres a scale: http://s2.hubimg.com/u/3162215_f260.jpg Youre
going for the last one, if at all possible. You must be careful though. If it
starts to smell like its burning its done, throw it out.
5. Once the roux has reached the right color, reduce to low and add all of the
chopped vegetables (onion, celery, bell pepper, garlic, and half of the green
onions) and saute for 5 to 6 minutes. Enjoy the holy trinity as it sizzles in
your pan.
6. Slowly add the HOT seafood broth one cup at a time, stirring in between
cups. Once all broth has been added bring to a boil and then reduce heat to
simmer for 30 minutes.
7. Meanwhile, slice the andouille into slices. In a large cast iron on
medium heat place all of the sausages in facing down and cook for ~5
minutes until browned, then flip. Cook for another 2 - 3 minutes then
remove to a paper towel.
8. Add the bay leaf, andouille, seasoning and spices, hot sauce and parsley.
Continue to simmer for ~2 hours, stirring intermittently.
9. Add the shrimp, crab, and scallops. Cook for ~ 20 minutes on low.
10.
Cover and let it sit for 15 minutes before serving over rice.
11.
Garnish with the leftover green onions
16 - Baked Eggs & Roasted Bone Marrow
BAKED EGGS

How to Bone Marrow:


you want to find marrow bones/soup bones with as white of inner
marrow as possible

heat your oven to broil


oil up the bones preferably in butter or coconut oil. salt and pepper
liberally
place on a sheet with edges and put in the oven for ~15 minutes.
They're done when you can stick a knife in and it's like melted jello.
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17 - Classic Pot Roast
INGREDIENTS
4 lb chuck roast
5 to 6 carrots, sliced
2 onions, peeled and quartered
2 cloves garlic, minced
2 - 3 cups of beef broth
1 cup of red wine
2 tablespoons olive oil
fresh rosemary and thyme
salt and pepper for the roast
INSTRUCTIONS
1.
2.
3.
4.
5.

Preheat the oven to 300*


Slice the carrots and quarter the onion
Liberally salt and pepper the roast - as much or as little as you want
Pour the olive oil into a large pot over medium-high heat
Add the onions and brown on all sides - about 8 minutes - remove and set
aside
6. In the same oil brown the carrots - about 4 minutes - remove and set aside
7. Raise the heat to high and place the roast into the pot and sear on one side
for at least 2 to 3 minutes
8. Repeat searing for all sides until properly browned then remove the roast
9. Using a spatula scrape the bottom for any tasty pieces that were left
behind. Add the red wine and deglaze the pan
10.
Put the roast back into the pot and add enough beef stock to cover it a
little over halfway
11.
Put the onions, garlic, carrots, thyme, and rosemary into the pot and
cover
12.
Place the lid on and put into the oven for at least 4 hours or until roast
is tender.

18 - Pancetta Stuffed Lobster


COMING SOON
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19 - Lardo Wrapped Crawfish Tails
Ingredients

1 lb crawfish tails
~ 1/2 lb andouille sausage
3 tablespoons butter
3 cloves garlic
~30 thinly sliced pieces of lardo - you can get this at your deli
section usually
fresh thyme
Instructions
If you've bought frozen crawfish tails, make sure they have time to
thaw
Slice andouille sausage thinly, about 1/8" thick, set aside
In a large cast iron, place all sausage slices facing down and heat at
medium heat
Let sausages brown and then flip, cooking about another 2 minutes
(they cook faster after the flip). Remove from skillet and set aside
on paper towels
Put the butter in the skillet and allow to melt, add the garlic and
saute on medium-low heat for 4 to 5 minutes, making sure not to
burn. Toss the crawfish in for 1 to 2 minutes to heat. Reduce to low
or turn off the stove while you do the rest of the dish
Start assembling the lardo wrapped crawfish - lay a slice of lardo
out, place the crawfish tail in the middle and wrap both sides
around it. Stick a toothpick through and then add the sausage.
Repeat for remaining crawfish.
Once they're all assembled place them all close together on the
serving plate and pour all of the garlic/butter on each piece.
Garnish with fresh thyme. Enjoy!
20 - Steak, Eggs, Caramelized Onions

COMING SOON
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Easy caramelized onions: Cook Low, slow, and forever. Butter. White Onion. Melt
butter. Add Onions. Salt liberally. Medium heat. Saute 3 minutes. Lower heat. Stir
every 2-3 minutes for 30 minutes or until delicious.
21 - Cowboy Steak, Fingerling Potatoes
COMING SOON
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22 - Biscuits & Gravy
BISCUITS
Ingredients

2 cups all-purpose flour


2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
3/4 cup milk
1 tablespoon butter

Instructions:
Preheat oven to 475*
Mix together flour, baking powder, and salt. Using a pastry blender,
cut in shortening till mixture resembles coarse crumbs.
Make a small well in the center of the dry ingredients. Add the milk
all at once. Using a fork, stir just till moistened and dough pulls
away from the sides of the bowl (dough will be sticky).
On a floured surface, lightly knead dough with floured hands until
smooth - don't over kneed!! This step only take ~30 seconds.
Lightly roll dough to 3/4-inch thickness.
Cut dough with a floured glass, making sure to reapply flour
between each cut.
Place biscuits close together on a lightly greased baking sheet.
Brush tops with melted butter.
Bake in a 475 oven for 11 to 15 minutes or till golden brown
GRAVVY

Ingredients

1 lb breakfast sausage
1/4 cup flour
2 1/2 cups milk
1 cup heavy whipping cream (yes, I said a cup)
1/4 cup minced onions
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon black pepper (freshly cracked if you can)

INSTRUCTIONS
In a large skillet, brown the sausage, onions, and garlic over
medium-high heat until fully cooked through.
Add the flour and saute in the sausage grease until fully
incorporated
Lower the heat to medium-low and add the milk, stirring as you add
it. Add the heavy cream
Cook for 10-12 minutes, stirring constantly. Once it has reached the
thickness you desire, add your black pepper
PLATING
Two biscuits, two ladles of gravy, fried egg optional. Enjoy!
23 - Seafood Boil
COMING SOON
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24 - This is my cat Loa. She is a super sweet Siamese turning 7 this year. Shes
awesome.

THANKS FOR THE LOVE REDDIT.