The Smith & Wesson Forum On-Line Cookbook!

[Bullseye 2620]

Well, I've been reading a lot of recent posts where folks here share photos of their favorite holiday meals, and it got me to thinking (always a dangerous activity) -- why not an on-line cookbook of recipes favored by members of the Forum? If you post to this thread, please put the name of the recipe in the title line to make the thread easier to use.

Bullseye's Italian Sea Food Soup

I'll start with my recipe for zuppa di frutti di mare, Italian seafood soup.



Ingredients

2 cloves garlic, chopped

pinch of red pepper flakes

1/3 cup olive oil

2 lb squid, cleaned and cut into 1/2-inch rings (about 1 lb when cleaned)

1 cup dry white wine

2 tomatoes, peeled, seeded, and chopped

4 tablespoons chopped fresh flat-leaf Italian parsley

pinch of salt

2 cups water (or clam juice; I recommend the clam juice.)

1 lb small hard-shell clams or scallops (or both), soaked in cool water for 30 minutes and well scrubbed

1 lb mussels, ditto

1 1/2 lb assorted firm-fleshed fish filets such as whiting, monkfish, turbot, porgy bream, red snapper, and sea bass, cut into chunks about 1 inch square (but not too square)

lobster or shrimp, if you've got it. . .I cook the shrimp quickly with the shells, and the lobster in chunks also quickly, shell or off depending how it comes

1 loaf coarse country bread, toasted and rubbed on one side with a garlic clove

Directions

In a large saucepan over medium heat, sauté the garlic and pepper flakes in the olive oil until the garlic is golden, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the fish and cook and stir until opaque, about 3 minutes. Add the wine and simmer for 1 minute longer. Add the tomatoes, parsley, and salt and cook until the juices evaporate, about 10 minutes longer.

Add the water or clam juice and bring to a simmer. Add the clams (discard any that do not close to the touch) and fish, cover, and cook until all the clams open and the fish is opaque throughout, about 5 minutes. Discard any clams, scallops, or mussels that failed to open. Adjust the seasonings. Place a bread slice in each warmed soup plate. Ladle the soup over the bread and serve.

You want to avoid the fish getting overdone and tough. You may have to remove it with a slotted spoon and return it at the end. Serve the soup immediately, to avoid rubber fish.

Buon appetito!


Bullseye

[451 Detonics]

My chili recipe...and yes...I like beans in my chili...

Detonic's Atomic Chili

1 1/2 pound good quality beef
8 each new mexico chile
4 each ancho chilies dried
4 each pasilla chiles dried
3 each anaheim chilies dried
2 each chipotle peppers
1 each hot chili peppers
2 each garlic cloves
2 teaspoons cumin
1 bottle beer
1 each green bell pepper
1 each sweet red bell pepper
1 each onion chopped
4 strips bacon
8 ounces black beans (dry weight)
8 ounces pinto beans (dry weight)
8 ounces navy beans (dry weight)

Directions

Soak beans overnight

Add 8 cups boiling water to New Mexico, Ancho, Pasilla, Anaheim, and Cascabel Chiles. Let soak 30 minutes. Place in blender with 1/2 of soaking water plus beer. Add 2 cloves of garlic and blend for 3 minutes.

Strain the resulting puree into a pot.Add cumin, salt, oregano, chipotle and habanero chilies.

Simmer.

Prepare rest of chili: Cook Bacon.Eat Bacon. Add garlic, peppers, onion to bacon fat and cook 2 minutes. Add meat, and brown. Add chili sauce.

Simmer for a few hours.

Add beans about 1 hour before serving.

Skim fat before serving.

Thin with chicken stock if it gets too thick.

You may use a different variety of chiles.

This is definitely better the second day, I prefer to make it the day before I plan on serving it, chill in fridge overnight the heat 6 hours on low in a crockpot.

[safearm]

This recipe makes a sweet potato custard-like filling, and you will want to take care not to over-bake. Check it frequently as it nears the end of its baking time and remember that it will set up a bit as it cools. Recipe makes 2 pies.

First, check the bourbon. Make sure it’s fresh (tasting required), and you have a sufficient quantity. Then start making the pie.

Pie ingredients:
2 9-inch deep dish pie shells, frozen
1 15 ounce can of yams, drained
1 15 ounce can of pumpkin pie filling
1/2 cup (1 stick) butter or margarine, melted
1 teaspoon vanilla extract
6 eggs
1 cup cream
1/4 cup maple syrup
1/2 cup brown sugar
1/4 cup bourbon
1/4 teaspoon salt (to taste)
1/2 teaspoon grated nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
12 ounce package of pecan halves

Preheat oven to 375 degrees F.

Bake frozen pie shells for 10 minutes. Remove from oven and let cool.
Mix all of the pie ingredients except the pecan halves. Beat until well combined and smooth (no lumps of sweet potato). Pour the filling into the partially baked pie shell. Bake for about 1 hour until the filling is set (when the rim of the pie plate is nudged, the very center of the filling should barely move.)

Remove the pie and cool on rack to room temperature. While the pie is still warm (not hot), arrange pecan halves on top.

Glaze ingredients:
1/2 cup (1 stick) butter or margarine
1/2 cup brown sugar
1/2 cup maple syrup
1/2 cup bourbon

Melt butter or margarine in a small saucepan over low to medium heat. Add sugar, stir constantly to mix butter and sugar. When butter and sugar are melted, add maple syrup and bourbon. Heat to full boil, continue to stir. Boil for at least 2 minutes. Remove from heat and stir until boiling stops. Glaze should be thick and very dark brown, like coffee. Allow to cool until warm to touch. Pour slowly over top of pie, filling in the space between the pecans. Glaze will solidify as it cools. If glaze gets cloudy, warm slightly with a hair dryer before serving.

Serve with a large dollop of whipped cream.

[jframe]

TnDixiegirl, where are you???!!!

[Alpo]

Pumpkin/Cream Cheese Swirls

350 degrees 9x13 cake pan

16 oz. can pumpkin
1 1/2 cups sugar
1/2 cup oil
2 eggs
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda

cheese mixture

8oz. cream cheese, softened
1/4 cup sugar
1 egg

combine pumpkin, sugar, oil and eggs, mix until well blended. spoon pumpkin mixture into greased and floured 13x9 pan. Spoon cheese mixture over top. Marble with knife blade.

bake at 350 degrees for 25-35 minutes. store refrigerated

[ladder13]

Originally Posted by jframe

TnDixiegirl, where are you???!!!

+1,000,000,000,000,000.....................

[29aholic]

I usually prefer to cook from scratch but for those of you who like Marinara and dont have time to do it that way here's a good recipe

4 cans petite diced tomatoes...If you can find them with olive oil and garlic even better

2 cans minced clams...save the juice

4-5 cloves of garlic, or 3 tablespoons of minced garlic

2 Tbs sea salt

1 Tbs chili powder

3 Tbs Italian seasoning

1/2 sweet onion chopped fine

3-4 oz of (I prefer dark) Extra Virgin Olive Oil



In your sauce pot get your Olive Oil hot to the point it is bubbling add the garlic, sea salt, chili powder, Italian seasoning and let it simmer until the garlic starts to brown. Add the clams and let simmer for 5 minutes stirring often to keep every thing from scalding. Add the tomatoes and stir them in. Add the diced onions at the same time as well as the clam juice. Turn the fire down to low and let simmer for at least 2 hours (the longer the better). If you like it spicy add red pepper flakes to taste.

In your pasta pot add 1 Tbs Sea salt and 1 oz Olive Oil to your water. Bring to a rolling boil and add your pasta. About 10-15 minutes depending on the pasta and it will be a perfect al dente and the OO keeps it from sticking.

[TNDixieGirl]

Hey guys! I'm here.
Here's my favorites:

Hungry? This is the thread for you!

[29aholic]

One of my favorite appetizers

Make a paste of olive oil, italian seasoning, black pepper.

Depending on the number of people will depend on how much paste you make and bread you do.

Daub the face of your Italian bread in the paste. Place thin sliced tomatoes across the tops, sprinkle with garlic salt or powder, and a dab more italian seasoning, then a layer of thin sliced provolene cheese. Broil in the oven until the cheese melts and the bread is toasted.

[Bullseye 2620]

Wow, Dixie! I don't know how I missed that thread when it first appeared.

Thanks for linking it.

I notice that no one has contributed a low-fat anything.

Butter is your friend.


Bullseye

[Swissman]

This pics were made in this christmas-days for a good friend.
Now I can use them again.

Take a nice piece of porkbelly, some whitewine, soysauce, ginger and sugar.


Cut the porkbelly in not to small pieces, put them in a pot of water with 0.2 Litre of the whitewine and some ginger-slices.
(The wine and ginger takes the sometimes strong pork-smell out). Cook the pieces on low fire for an hour.


After an hour of light cooking take the gingerslices out and pour the pieces in a sieve. The cookingwater should drop away
as much as possible. So let the meat for some minutes in the sieve. Shake it a bit from time to time.


Take a higher fryingpan and put a little bit of oliveoil and threes spoons of sugar in it. Use a high heat and stirr the mix
until the suger melts. Only melting... no brown color...or you had to do this part again!!!




Reduce the heat to 3/4 and put the meat immediatly in the pan. Please be aware of sprinkling sugar while frying the meat!
It's a loud cooking-process now.


Stirr the meat well, until the sugar is mixed with the meat and the meat got a nice lightbrown color from the frying-process.
(ca. 5 minutes)


Reduce the heat to 1/2, then put ca. 0.2 Litre soysauce in the hot pan and mix all together, until all got an even brown color from the sauce.




Fill water (best is mineralwater without gas) in, until all is almost covered. Let it cook up again and reduce then the heat
to ca. 30%, so that it cooks "softly".


Cover the pan with a lid and let it cook for ca. three hours.


Stirr from time to time, but do it carefull. The water will reduce in this process a bit, but this is OK. Then after three
hours of softly cookin' is the meal ready. You can check the sauce. Maybe is a bit salt necessary. It depends on
the soysauce.


This is not a healthy meal, but I know some people who will kill for this. Enjoy.

Swissman

[451 Detonics]

Talk about bacon on steroids! Holy Pork Fat Batman! The above recipe from Swissman is one of the most beautiful thing I have seen in a long time.

[Moonman]

Emeril Lagasse "The BAM MAN" would love you Swissman. Pork Fat rules.

[s&wchad]

Wash potatoes, poke several times with a fork and bake directly on the rack at 400F until they yield to a gentle squeeze (50-70 min depending on size). While they’re baking, caramelize the onions and cook the bacon.

Cut, scoop, mix (taste and adjust with salt and pepper), fill and top with a little more cheese and some paprika. I like to make one stuffed potato skin for an appetizer!

Bake 350F for about 20 min. and enjoy.

[DollyCali]

Good morning S n W gals & guys!.

Pretty sad when one's first post at a gun forum is in the food/cooking section. Thanking my friend NCTexan for the referral to this group. I am from NE Ohio but spending some time with my brother & family In Oklahoma for the Christmas/New Year holidays.

Looking forward to the recipes here & the other good things around the forum once I have time to check things out.

Happy New Year & safe travels to all

[DollyCali]

okay, I will share one recipe for you all to consider making. My bro/wife work & so I volunteered to do cooking. Last night I made a crock pot pot roast for them & 3 other guests who joined us.

Impt to mention (please don't hate me TOO much). I am a vegetarian & rarely cook meat.. except for my German Shepherd & Golden retriever for whom I regularly cook due to the GS dietary problems. So I cook meat dishes with a bit of concern as to how it will turn out

Pot Roast: Slow/cooker/Crock pot - serves 6-8. Time 6-10 hrs depending on your crock pot

The veggies: use quantities you desire: Garlic, onion, green beans, potato, carrots. All fresh. I go very VERY heavy on garlic

Meat: I used a 4 pound roast that the butcher recommended. Cant recall what type it was.

Sauce/Liquid: 2 cans of Hunts diced fire roasted tomatoes w/ garlic; 2 cups sangria; 1 pkg dry McCormic Pot roast seasoning; 1 packet of Goya's Sazon seasoning which is apparently the "magic ingredient" for unusual taste.

Mixed the sauce ingredients well.

Put a layer of butter and floured onions on bottom of LARGE crock pot/slow cooker. Put meat atop & cover with sauce mixture

Put on high in crock pot for 6 hours & lower setting for another 4. The veggies were NOT too mushy but they were tender enough for both parties who had "mouth issues" and liked things softer. They said the meat had a unique & wonderful flavor.

This however is a very old crock pot & the newer ones might be more efficient & turn your food to mush this long of a cooking time

[handejector]

Click this-
Notable Gun Threads & Recipes

Scroll waaayyyyyyy down......

Sections for dress patterns, crocheting tips, and car waxing may be added next.

[Capt Steve]

Christmas day and nine hungry folks for dinner. My dad said he wanted to buy the meat so I let him....9.83 lbs of "PRIME" standing rib (4 ribs), roast. I apply a nice dry rub consisting of Au Jus gravy mix, dried oregano, garlic powder, cracked black pepper and onion soup mix. Rub thoroughly all over the roast then drizzle Worcestershire Sauce, extra virgin olive oil and a little red wine to create what I call my "Muddy rub".

Into a 475 degree oven for 20 minutes, this sears and seals the outside nicely. Open the oven and bleed off the excess heat and cook at 325 until the meat thermometer reaches 140 (145= Rare). Pull it out and tent it in several layers of aluminum foil and wrap it up in a couple of dish towels. Very important: At this point let it rest for 15 minutes before carving. The meat temp will come up about 5- 8 degrees while it rests. Blackened, crispy and crunchy on the outside - juicy and tender on the inside. The end cuts are medium, the middle is rare and everything in between is medium rare.

Here is the first cut right down the middle:



9.83 lbs @ $12.99 a lb, 9 hungry people...leftovers? 4 bones, Priceless!

[Wyatt Burp]

OOO!! Sounds like a big deal, huh? Simply get some salmon filets and season how you like. Stab 'em with a fork then put them in a casarole dish and soak and slosh them around in olive oil. A little fresh lemon juice if you like. Lay salmon skin side down on a piece of oiled foil with lips so oil doesn't drip. Cook in a broiler or a b-b-q with the lid over it. In a couple minutes put shredded parmaesan cheese on the salmon and continue to cook 'till you get your desired texture of the salmon. We don't like it too flakey. Put on a dish and top with chopped fresh basil and, for me, chopped serrano peppers.

[old bear]

Mr. Riddle’s Chicken Stew:

·1-½ pounds boneless chicken breasts, or tenders cut into bite sized pieces.
·2- 10 ounce cans cream of chicken soup.
·1-15 ounce can of black beans drained.
·3/4- cup water you can add more if needed.
·2 – 14 ounce can of diced tomatoes and green chilies undrained --> Rotel.
·1 – teaspoon (No More) cumin
·2 cans of corn, drained. * The corn is my addition and does not have to be added, but I like it.

Mix everything together in crock-pot and cook on low 4 – 6 hours, or on high heat 2 -3 hours.

This thickens up and tastes better if you let it set for a day.
Serve with taco chips, sour cream and grated cheddar cheese.

[DeathGrip]

I asked my Mom to give me some of our favorite recipes some years ago and found this in my file......

Friendship Cake

2 heaping cups of patience
1 heartsful of love
2 handsful of generousity
1 headsful of understanding
Sprinkle generously with kindeness. Add plenty of faith. Mix well. Spread over a lifetime.
Serve everyone you meet.

LOVE YA,
MOM

Just the way she typed it in '87.I don't know where she got it from but it's still in my file.

[handejector]

Originally Posted by Capt Steve

Here is the first cut right down the middle:



9.83 lbs @ $12.99 a lb, 9 hungry people...leftovers? 4 bones, Priceless!

NINE hungry people???
Were they little girls?!?!

That would feed three or four around here.

[joeintexas]

For those that want just a good ol pot of beans here is a pretty good recipe, great flavor and you can add more pepper or wing sauce for extra kick. Great over cornbread.

1 pound dry pinto beans
1 (29 ounce) can chicken broth
1 large onion, chopped
1 fresh jalapeno pepper, chopped
2 cloves garlic, minced
1/2 cup green salsa
1 teaspoon cumin
1/2 teaspoon ground black pepper
water, if needed
1/2 cup Texas Pete Wing Sauce
Directions
1.Place the pinto beans in a large pot, and pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin,wing sauce and pepper. Bring to a boil,remove and let stand covered for 1 hour, reduce heat to medium-low, and continue cooking 3 hours, stirring often, until beans are tender. Add water as needed to keep the beans moist. Depending on your altitude cooking times will vary, dont overcook!