Recipe Thread

Discussion in 'Social Life, Food & Drink, Travel' started by Piobaire, Oct 2, 2011.

  1. Piobaire

    Piobaire Not left of center?

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    This thread is for posting recipes you would like to share and also for requesting recipes from members.

    Given all the brisket that was cooked last week, and that I plan to smoke a brisket next weekend and then in the beginning of November for a tailgate, I would first like to share the recipe I use for smoking brisket.

    Hope people enjoy this recipe.
     


  2. edinatlanta

    edinatlanta Senior member

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    You never said size of brisket, FYI.

    I have some that I will post shortly. I've noticed most of my stuff lately I'll make something once and then just kind of use it as a base, all other ingredients are to what I want. life is much better this way.
     


  3. Piobaire

    Piobaire Not left of center?

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    Figure 10-12# is your base size and adjust the amount of marinade and cook time up or down accordingly.
     


  4. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    This thread is a good idea. :fonz:
     


  5. mgm9128

    mgm9128 Senior member

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    Matt. Turnip recipe. Per favore.
     
    Last edited: Oct 3, 2011


  6. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Cut turnips into 8mm or so thick rounds. Cook in butter for a little while, then add 1t honey. Stir in and add OJ to cover. Continue adding as the juice reduces to a syrup. By the end you probably want to use about 2 cups. Remove the turnips and sprinkle them with diced rosemary, ginger brunoise and candied orange peel.
     


  7. mordecai

    mordecai Immoderator

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    Much obliged. This sounds great. Any ginger recipes you post I will use. A favorite flavor, but I only use it so often.
    I will post the Moroccan chicken recipe people were asking me for when I get home.
     


  8. mgm9128

    mgm9128 Senior member

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    Thank you.
     


  9. kwilkinson

    kwilkinson Having a Ball

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    I like my chilled carrot soup recipe, but I don't really cook by measurements, so forgive me if this is hard to replicate well.

    Peel two medium carrots and small dice them. Peel a "thumb" of ginger and small dice this. Boil the carrots and ginger in boiling water until very soft. Strain, but reserve the flavored water. Blend until smooth, adding as much of the boiling water as you need to get it to the consistency you like (I prefer it relatively thick). I also think adding a half cup or so of orange juice helps brighten it up a bit. Season with salt and a tiny bit of white pepper while blending, then transfer to a container and allow it to cool. After it's cooled, check for seasoning again, as cold foods need more seasoning. Garnish with creme fraiche with cilantro in it. Delish. Also works very well with turmeric, if you're a fan of that.
     
    Last edited: Oct 3, 2011


  10. Piobaire

    Piobaire Not left of center?

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    K, sounds like an easy and tasty recipe.
     


  11. mordecai

    mordecai Immoderator

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    You think chicken stock would improve the flavor at all or would it be overpowered by the primary ingredients?
     


  12. kwilkinson

    kwilkinson Having a Ball

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    If it was a light chicken stock, maybe. Or a carrot-heavy veg stock would probably be better.
     


  13. mgm9128

    mgm9128 Senior member

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    Any good recipes for black cod, other than with miso?
     


  14. mordecai

    mordecai Immoderator

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    I usually do this to black cod.
     
    Last edited: Oct 3, 2011


  15. mgm9128

    mgm9128 Senior member

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    Interesting. I wouldn't have thought of pairing basil with black cod.
     


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