The OFFICIAL Bar and Grill forum's Bar and Grill thread! Let's talk food and drink!

[OBXBoost]

I love to cook and entertain as I also know a lot of you do, so let's hear about some of your kitchen concoctions and new kitchen hardware!

A couple weeks ago I bought an electric Cuisinart Pressure Cooker from Williams Sonoma (http://www.williams-sonoma.com/products/cuisinart-electric-pressure-cooker/?pkey=e%7Ccuisinart%2Belectric%2Bpressure%2Bcooker %7C1%7Cbest%7C0%7C1%7C24%7C%7C1&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules-_-) and this weekend, I finally got to test it.

I made some country style pork ribs that were rubbed and then made an apple butter bbq sauce that was fantastic. I will tell you, for my first experience with a pressure cooker, this thing made it really fast and really easy. I highly recommend it!

[j2k4]

Where're the plates, Mike?

[UTRacerX9]

Well, not too much direction for this thread yet, so instead of talking about foods, I'll post a recipe of mine. This comes courtesy of an old coworker of mine at Fidelity. He was a huge seafood fan as am I, and living on the coast, he had a ton of great seafood recipes. This one is for crab cakes.

Ingredients: 3/4 cup mayonaise, 1/4 cup sour cream, 2 T whole grained mustard, 1 large slightly beaten egg, 1 lb lump crabmeat.

Preheat oven to 400 and oil a baking sheet. Whisk mayonaise, sour cream, mustard, and egg together and combine well. Fold in crab. Makes 8-10 small crab cakes, transfer to baking sheet. Bake for 12-15 minutes. Place under preheated broiler until lightly brown on top. Remove and let stand 3 minutes, then eat and enjoy.

(For those who know crab cakes, there is no binder in this recipe. To get away with that, you need good quality fresh crab meat.) Otherwise, using some Ritz crackers will help keep your crab cakes stuck together. Also, sometimes I do half a lb of crab and half a lb of lobster meat. If you mix and cook it right, it'll rival any crab cake you've ever had in a restaurant.

[j2k4]

Well, not too much direction for this thread yet, so instead of talking about foods, I'll post a recipe of mine. This comes courtesy of an old coworker of mine at Fidelity. He was a huge seafood fan as am I, and living on the coast, he had a ton of great seafood recipes. This one is for crab cakes.

Ingredients: 3/4 cup mayonaise, 1/4 cup sour cream, 2 T whole grained mustard, 1 large slightly beaten egg, 1 lb lump crabmeat.

Preheat oven to 400 and oil a baking sheet. Whisk mayonaise, sour cream, mustard, and egg together and combine well. Fold in crab. Makes 8-10 small crab cakes, transfer to baking sheet. Bake for 12-15 minutes. Place under preheated broiler until lightly brown on top. Remove and let stand 3 minutes, then eat and enjoy.

(For those who know crab cakes, there is no binder in this recipe. To get away with that, you need good quality fresh crab meat.) Otherwise, using some Ritz crackers will help keep your crab cakes stuck together. Also, sometimes I do half a lb of crab and half a lb of lobster meat. If you mix and cook it right, it'll rival any crab cake you've ever had in a restaurant.

I know people who swear the mustard "screws everything up".

None of them are E.C., though, so.

That recipe will cook, for sure.

[green-lantern]

This is a good gumbo recipe. I have changed mine some but this is how I started. I don't use oysters or crawdads though.



What are you waiting for? If a guitar player can make gumbo, you can make gumbo. They'll let anyone in a grocery store! This recipe feeds 8-12 people

2 cups flour
1 1/2 cups oil
1 chicken, cooked and de-boned
1 gallon of chicken stock
2 large onions
2 large green peppers
1/2 cup LIQUID SUMMER HOT SAUCE
1 pound smoked sausage
2 medium zucchini
1 pound okra
1 pound of shrimp
1 pint of oysters
1 pound of crawdads

Make a roux: mix 2 cups of flour into 1 1/2 cups hot oil. Cook on high, stirring constantly until brown. Add the chicken, chicken stock, onions, and green peppers. Bring to a boil, then simmer down. Add salt to taste and 1/2 cup of . . . (drum roll) BILL WHARTON'S LIQUID SUMMER HOT SAUCE. Slice and add: 1 pound of smoked sausage, 2 medium zucchini, and 1 pound of okra. When the okra is done, bring the gumbo to a rolling boil and add shrimp, oysters, and crawdads. Cook for 3 minutes, or until shrimp are just barely cooked. Serve over rice and splash with more Liquid Summer Hot Sauce.


GUMBO (http://www.sauceboss.com/gumbo1.htm)

[stealthee]

I posted a thread awhile back about food.

My concoction consists of chicken manrinated in a mixture of bar b que sauce of choice, worchestichire (sp?) sauce, soy sauce, teryaki sauce, and seasoned with garlic pepper.

Also in the mix are Kluski style noodles and white rice.

I start browning the chicken as the rice and noodles start cooking and at a certain interval I add a red pepper that I have sliced thin and some mushrooms. After they simmer for a bit I add a mix that you can buy at the store, usually end up being a General Tso sauce mix.

I let that simmer for a few minutes and by that time the noodles and rice are done.

At completion I mix the chicken with the noodles and rice in one big container and chow down.

I posted this pic before but here is what it looks like when done.

http://i239.photobucket.com/albums/ff92/stealthee3k/chiknncarbs.jpg

[Goallie11]

If you like dark beer, porter specifically, Fuller's London Porter is an excellent one. Rated the second best Porter by ratebeer.com and my personal favorite.

[R/T93]

Ginger glazed roasted ribs.

3 lbs of country style short ribs (boneless), place them in the oven at 400 degrees for an hour on a baking sheet, add salt and pepper.

45 minutes into the roast, brown a third cup of onions in a small pan with oil then add a third cup apricot preserves and a quarter cup sriracha sauce with 1 tbsp of soy and some minced garlic. Add honey if you want sweeter glaze. After the hour, glaze the ribs with a brush in 5 minute intervals until the glaze is gone. They are incredible.