Cooking

[|iR|Focalor]

THREADSURRECTION!

Lol, I should probably do that same... I love my salt, but I do love my pepper more.

Been going to a Penzey's Spices
Penzey's Spices store in Sandy Springs to get spices and herbs for cooking lately. It costs a little more, but the quality is a little better than what you'd find at your regular grocery store, and the selection is definitely larger. Picked up a new pepper mill grinder a while back and some kinda peppercorn melange stuff to put in it. Some mornings I'll get up and make a couple of scramble egg sandwiches. Probably (or closer to DEFINITELY) not healthy the way I make them.

I'll take a few eggs, beat the shit outta them with a wisk, then pour them into a pan. Sprinkle on a light dusting of salt, if any at all. And speaking of pepper... HOLY SHIT. It makes my old ladies eyes bug out to watch me do the next part, haha! I grind... THE - LIVING - FUCK... outta the pepper mill over the eggs. I mean I spend almost a minute doing it until it looks like someone has tossed two fat handfuls of fucking dirt into the eggs. PEPPERY AS SHIT, I tell ya. So... Yeah, I likes da pepper too. Then I splash in a decent amount of regular Tabasco sauce. Then I'll sprinkle in either some shredded medium or sharp cheddar or monterrey jack cheese. About one full handful. Then I cook it til it globs up. And this is the other part that drives my old lady nuts too. I actually burn the eggs a little. I cook em until theres brown scorched marks all over the globs of scrambled eggs. Then I'll take some honey wheat bread, toast it in the toaster. Then spread some Blue Plate mayo on there, slap the eggs on two slices in a pile, and smush it with the other empty slice. Viola. Scramble egg sammitch a la Focalor!

Probably a little gross. But I'm a dude. Not really a chef. I don't cook healthy shit. That's why god invented wives, girlfriends, and personal nutritionists.

[|iR|Focalor]

Just saw the most amazing commercial on TV the other morning. George Foreman has some kinda home delivery meat package thing for a couple hundred bucks. In the commercial, he talks about what all comes in the package: steaks, pork chops, etc etc. One thing he had in the package that just blew my fucking mind...

Hot dogs... WRAPPED IN BACON!

How in the fuck did I not think of this myself!?! I've wrapped pork tenderloins in honey maple bacon, slathered them in BBQ sauce, and smoked them on the hickory smoker for a few hours. Probably one of my favorite things in the whole world. The bacon makes it so sweet and moist and juicy. I even put bacon in with different kinds of beans when I cook them rather than that nasty fatback garbage like a lot of southerners love. But for the love of fuck, I've NEVER thought of wrapping a big fat all-beef ballpark style hotdog in bacon and slow smoking it before. HOW!?! Both of them always sit in the same drawer in the fridge, and yet I've never taken it as a sign from God that both of them belong together on a grill.

Just the thought of what it'll probably taste like... it's like food porn in my brain.

[2d]

Sure beats the hell out of muskrat....

ROFL?

[|iR|Focalor]

And your mothers nasty gungy cunt.

[|iR|Focalor]

THREADSURRECTION!

Hell yes.

Been going to a Penzey's Spices store in Sandy Springs to get spices and herbs for cooking lately.

Hell no.

Screw that place. With all the divisive political crap the owner of the place said on social media during the covid debacle, I'm not gonna drive an hour or more all the way to Sandy Springs to pay twice as much as I could pay for regular spices at the Publix 10 minutes away where they don't alienate half their customer base posting hateful insulting shit towards me on social media.

Anyway... NOT THE POINT OF THIS THREAD, moving on...

Got this interesting recipe in my email.

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Cowboy Dip

time: 1 hr
yield: 16 servings

About:
Cowboy Dip will make everyone ready to get up and square dance! Loaded with spicy sausage, sharp cheddar, hot chiles and peppers, and bright tomatoes, Cowboy Dip welcomes everybody with a warm "howdy" and brings everyone to the table to start dipping in! Serve it alongside tortilla chips, crunchy veggies, or french fries, and you'll find that everything tastes amazing when dipped in it. Just make sure you get enough tasty vehicles for dipping because you won't want to miss a morsel!



Ingredients-

For the dip:

• 12 ounces hot Italian sausage links, casings removed
• 2 (8-ounce) packages cream cheese, at room temperature
• 1 cup sour cream
• 4 ounces sharp cheddar cheese, grated
• 2 cups frozen sweet corn, thawed and drained
• 1 (14-ounce) can fire-roasted diced tomatoes with green chiles
• 1 (4-ounce) can diced green chiles
• 1/2 cup fresh jalapeño peppers, diced
• 1/2 cup green onions, sliced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• cayenne pepper, to taste

For topping:

• 2 tablespoons sharp cheddar cheese, grated
• cayenne pepper, to taste
• 1 teaspoon green onion, optional, sliced

Directions:

Step 1 -Preheat the oven to 425 degrees F.

Step 2 -Place the sausage links in a dry pan over medium heat until they start to sizzle.

Step 3 -Use a spoon or flat wooden spatula to break up the sausage as it cooks and cook until browned and crumbly, about 10-12 minutes.

Step 4 -Remove the sausage from the heat and drain the fat.

Step 5 -In a large bowl, combine the cream cheese, sour cream, 4 ounces cheddar cheese, corn, the cooked sausage, tomatoes with chiles, green chiles, jalapeño peppers, 1/2 cup green onions, salt, pepper, and cayenne pepper, mixing until thoroughly combined.

Step 6 -Transfer the mixture to a baking dish and smooth out the top.

Step 7 -Top with the remaining cheddar cheese and the cayenne pepper.

Step 8 -Place the baking dish on a sheet pan and bake until the cheese is melted and the dip is bubbling around the outside, about 30 minutes.

Step 9 -Top with the remaining green onions and serve!

[|iR|Focalor]

Holy Moly Casserole

time: 1hr 10mins
yield: 4 servings

About:
Holy moly! Now, isn't this a good casserole?! Drawing inspiration from classic favorite flavors, Holy Moly Casserole is literally loaded with everything you love: juicy, beautifully seasoned chicken and savory roasted potatoes with a melty, sharp cheese topping and crispy, succulent bacon bits. Green onions add a touch of refreshment from all these beloved and rich flavors. Oh yes, you'll be shouting "holy moly, you have to try this," once you bite into Holy Moly Casserole!



Ingredients-

    3 tablespoons olive oil
    1/2 tablespoon paprika
    1 tablespoon garlic powder
    1 teaspoon salt
    1 teaspoon black pepper
    1 1/2 pounds chicken breasts, boneless, skinless, and cut into 1-inch pieces
    5 medium Russet potatoes, peeled and cut into 1-inch pieces
    2 cups cheddar cheese, shredded
    1/2 cup bacon, cooked and chopped
    2 green onions, thinly sliced

Directions:

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -Grease a 9x13-inch baking dish with nonstick spray.

Step 3 -In a large mixing bowl, whisk together the olive oil, the paprika, the garlic powder, the salt, and the pepper.

Step 4 -Add the chicken and the potatoes to the oil mixture and stir to coat everything.

Step 5 -Pour the chicken and the potatoes into the prepared baking dish, spreading them out evenly.

Step 6 -Bake, uncovered, until the internal temperature of the chicken is 165 degrees F, about 45-55 minutes.

Step 7 -Sprinkle the top of the casserole with the cheese, the bacon, and the onion.

Step 8 -Bake again until the cheese is melted, about 5 minutes.

Step 9 -Let stand for 5 minutes.

Step 10 -Serve.

[|iR|Focalor]

Best Grilled Chicken

time: 9hrs
yield: 4 servings

About:
It's bold to declare a dish "The Best Grilled Chicken." How can we be so sure? After all, everyone is convinced that their grill boasts the best poultry. Take a bite of the Best Grilled Chicken, though, and you'll wonder how anyone could disagree! Marinated in a tangy, sweet, and sour sauce with notes of garlic and lemon, then grilled to a perfect 165 degrees F for maximum juiciness and savoriness, this chicken pops with powerful flavors that draw you back. Be careful, this chicken might just overshadow everything else at the next cookouts.



Ingredients-

    1/4 cup cider vinegar
    3 tablespoons prepared coarse-ground mustard
    3 cloves garlic, peeled and minced
    1 lime, juiced
    1/2 lemon, juiced
    1/2 cup brown sugar
    1 1/2 teaspoons salt
    ground black pepper, to taste
    6 tablespoons olive oil
    6 chicken breast halves, skinless and boneless

Directions:

Step 1 -In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper together.

Step 2 -Whisk in the olive oil.

Step 3 -Place the chicken in the mixture, making sure it is coated all over.

Step 4 -Cover and marinate the chicken in the bowl for at least 8 hours and up to overnight.

Step 5 -Preheat the grill to high heat.

Step 6 -Lightly oil the grill grate.

Step 7 -Place the chicken on the prepared grill and cook until the juices run clear and the chicken reaches 165 degrees F internally, about 6-8 minutes per side.

Step 8 -Serve.

[|iR|Focalor]

Willie Nelson Chicken-Fried Steak

time: 1hr
yield: 6 servings

About:
Willie Nelson Chicken-Fried Steak will always be on your mind! Don't believe us? Once you take a bite of these perfectly breaded chicken-fried steak bites, you will understand what you've been missing. The savory gravy smothered on top plus your favorite creamy mashed potatoes will assure you that this braided country music hippie knows what he's talking about! You'll be craving the Southern flavors of Willie Nelson Chicken-Fried Steak so often that you'll be getting on the road again and again to buy the ingredients to make it!



Ingredients-

For the chicken-fried steak:

• 1 1/2 cups whole milk
• 2 large eggs
• 2 cups all-purpose flour, plus more to taste
• 2 teaspoons seasoned salt
• ground black pepper, to taste
• 3/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 3 pounds cube steak, tenderized round steak that's been extra tenderized
• kosher salt, to taste
• 1/2 cup canola oil or vegetable oil
• 1 tablespoon butter

For the gravy:

• 1/3 cup all-purpose flour, plus more as needed
• 3-4 cups whole milk, plus more as needed
• 1/2 teaspoon seasoned salt, plus more as needed
• ground black pepper, to taste
• mashed potatoes, cooked, for serving

Directions:

Step 1 -In a dish, mix 1 1/2 cups of the milk with the eggs.

Step 2 -In a second dish, mix 2 cups of the flour, 2 teaspoons of the seasoned salt, the black pepper, the paprika, and the cayenne together.

Step 3 -In a third dish, add the cube steak.

Step 4 -Place 1 clean plate next to the 3 dishes to receive the breaded meat.

Step 5 -Working with 1 piece of the meat at a time, sprinkle each piece with the salt and the pepper.

Step 6 -Place the seasoned meat in the flour mixture and turn to coat.

Step 7 -Place the meat in the milk mixture and turn to coat.

Step 8 -Place the meat back in the flour mixture and turn to coat a second time.

Step 9 -Place the breaded meat on the clean plate and repeat with the remaining meat.

Step 10 -In a large skillet over medium heat, heat the oil.

Step 11 -Add the butter to the oil.

Step 12 -Drop in a few sprinkles of the flour to make sure it's sufficiently hot. When the butter sizzles immediately, that's when it is ready. The butter should not brown right away, and if it does, the skillet is too hot.

Step 13 -Cook the meat in the skillet, 3 pieces at a time, until the edges start to look golden-brown and the internal temperature reads 145 degrees F, about 2 minutes for each side.

Step 14 -Transfer the cooked meat to a paper towel-lined plate and keep it warm by covering it lightly with another plate or a sheet of foil.

Step 15 -Repeat the cooking process until all the meat is cooked.

Step 16 -Pour the grease from the skillet into a heat-proof bowl.

Step 17 -Without wiping the skillet, return it to the stove-top over medium-low heat.

Step 18 -Add 1/4 cup of the grease back into the skillet and allow it to heat up.

Step 19 -Sprinkle the remaining 1/3 cup of flour evenly over the hot grease and whisk until a golden-brown paste has formed.

Step 20 -Add more of the flour to the mixture if the mixture looks overly greasy; add more of the grease if it becomes too clumpy or pasty.

Step 21 -Cook the grease mixture until the roux reaches a deep golden-brown color, about 2-4 minutes.

Step 22 -Pour the remaining milk into the grease mixture, whisking constantly.

Step 23 -Add the remaining seasoned salt and the black pepper to the gravy mixture and cook, whisking constantly, until the gravy is smooth and thick, about 5-10 minutes.

Step 24 -If the gravy becomes overly thick, add more of the milk. Be sure to taste the gravy to ensure it is seasoned as desired.

Step 25 -Plate the meat next to the mashed potatoes and pour the gravy over both.

Step 26 -Serve.

[|iR|Focalor]

Willie Nelson Chicken-Fried Steak

time: 1hr
yield: 6 servings

About:
Willie Nelson Chicken-Fried Steak will always be on your mind! Don't believe us? Once you take a bite of these perfectly breaded chicken-fried steak bites, you will understand what you've been missing. The savory gravy smothered on top plus your favorite creamy mashed potatoes will assure you that this braided country music hippie knows what he's talking about! You'll be craving the Southern flavors of Willie Nelson Chicken-Fried Steak so often that you'll be getting on the road again and again to buy the ingredients to make it!

Finally tried this recipe tonight. HOLY MOLY it's good. Didn't do paprika or cayenne pepper in the batter. Didn't have any cayenne, and I don't see much point in putting paprika in ANYTHING. It doesn't add anything nice in my opinion. Used to, I'd just slap the steaks into some flour and then right into the pan. This way, soaking it in a bowl of eggs and milk first, the crust is a lot fluffier and the steak is a lot more tender.

[|iR|Focalor]

I made sloppy joes tonight.

I had a really good sloppy joe recipe, but I seem to have lost it. The old way I made them for years was pretty boring and uninspiring...

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*1lb ground beef
*1/2 onion diced
Brown the onions, then add the beef, cook, drain the grease in a bowl and colander.
Put it back in the pan (obviously)
Add ketchup and hot sauce. I never had a set amount, I'd just kinda eyeball it.
Simmer til it thickens a little.
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See? Boring.

This recipe seemed pretty similar to the newer one that I lost.

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*1lb ground beef
*1/2 onion diced
*1 can of your favorite beer, I use Sierra Nevada Pale Ale

- I use big non-stick fry pan, but I sprayed a light layer of canola oil in the bottom so the onions stick less (not entirely necessary).
- Burner on medium or a hair past med. Dump in the diced onions. When the onions start sizzling, make sure to spread them out in a nice even layer.
- Pour some beer in, enough to half-submerge the layer of onions. Let it boil. May need to add splashes as the onions cook. You want the onions a nice golden and carmel brown color with no beer left boiling in the pan when you add the beef. If you burn them a little bit boiling out all the beer, not really a problem, they'll still taste fine.
- Add beef. Cook beef. When beef is fully cooked, drain grease off in bowl and colander.
- Put beef+onions back in pan. Add the following ingredients for the sauce:

*1 15oz. can Red Gold brand tomato sauce (or whatever brand you prefer, just remember, cheap shit makes shitty food)
*1/3 cup Heinz ketchup
*1 tablespoon Lea & Perrins worcestershire sauce
*2 tablespoon Woeber's Sweet & Spicy mustard (or whatever brand of spicy brown mustard you prefer)
*1 teaspoon chili powder
*1 teaspoon Domino light brown sugar

(I'm pretty sure the recipe I had also had some garlic powder and onion powder but I forget the exact amounts. I didn't feel like it was necessary, so this time I only add a sprinkle of garlic powder to the onions as I was browning them.)

- Set your burner back to a tad above medium, stir it all together really well. Continue stirring and cooking for another 10 minutes, not letting it burn. If it's a bit too soupy and watery, adjust your heat to start the mix kinda boiling and keep stirring to keep it from sticking or burning. Once it's at the thickness you want, turn the heat all the way down to low just to keep it warm for serving, or turn it off if you want.

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Nathan's makes a Kosher Dill Sandwich Slice, they are seasoned pickles sliced length-wise. Usually I have them on the side, sometimes I put one IN the sandwich on top of the meat.

Woeber's Sweet and Spicy mustard - might be hard to find. I'm not really sure how popular it is. I can't find it at Publix, usually I only see it at Ingles, which is an independent Southeast regional grocery store only found in Georgia, North Carolina, South Carolina, Alabama, Tennessee, and Virginia. I HIGHLY recommend trying it though. It's super good stuff.

Beer boiling the onions: pretty much any recipe where ground beef with onions is the base of it, I do the onions in beer. Makes everything better.

I get these packs of Hebrew National Beef Knockwurst at the store, they're about 7 or 8 bucks a pack, you get 4 links. It's basically a big fat higher quality extra jumbo beef hotdog (like the ones they used to have at baseball games). I'll pan fry those in beer and onions too. They smell like beer battered onion rings - obviously - but still, that's just one of the greatest smells in the world. You plop the knockwurst on a top-sliced bun, add a little layer of the browned onions, add your ketchup and mustard. Better than the ball park.

Beer. It's not just for drinking anymore.