El Guapo & Randy Reed's Cooking Thread

[king1305 0]

Dijon mustard, olive oil, salt, pepper, finely chopped rosemary, tsp of brown sugar. Add a splash of red wine or balsamic vinegar.mustard and pork works nicely.

We made this for dinner last night for the roommates in my apt...Ingredients * 5 lbs boneless pork loin roast, rolled * 1 teaspoon salt * 1 garlic clove, minced * 1/4 teaspoon dried thyme * 1/4 teaspoon ground ginger * 1/4 teaspoon pepper GLAZE * 1/4 cup packed brown sugar * 1 tablespoon cornstarch * 1 cup orange juice * 1/3 cup water * 1 tablespoon Dijon mustardDirections 1 Combine the salt, garlic, thyme, ginger and pepper; rub over the entire roast. Place roast with fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350* for 2 hours. 2 Meanwhile, in a saucepan, combine brown sugar and cornstarch. Stir in the remaining glaze ingredients until smooth. Bring to a boil; cook and stir for 2 minutes. Brush some of the glaze over roast. 3 Bake 1 hour longer or until a meat thermometer reads 160*, brushing occasionally with glaze. Let stand 10 minutes before slicing; serve with remaining glaze.We used strips and didn't roll them, and grilled it up on the Foreman instead of baking and it was still amazing. The glaze made the meal, I highly recommend it!Served with some teryaki noodles and some cooked green beans with a butter and garlic sauce....delicious.

[speedz99 145]

Okay. How to grill that perfect steak.

That looks good, but I'm going to throw it out there that I believe the perfect steak is this:-same cut (ribeye), preferably bone-in-thaw to near room temperature-salt and fresh cracked pepper on both sides-rub a very small amount of softened butter on each side (not even enough that could be noticed by the naked eye)-put cast iron skillet on high heat for 5 minutes-1:30 on the first side, flip-1:00 on the other side, then put the entire pan in a 500 degree oven for 5 minutesFreshly made garlic butter to be drizzled over the steak is optional. Sides don't matter...all that matters is the meat, since we're talking about the perfect steak.Cooking time can obviously vary. I also go for the medium rare and use the finger test every minute starting at 4:00.

[El Guapo 8]

That looks good, but I'm going to throw it out there that I believe the perfect steak is this:-same cut (ribeye), preferably bone-in-thaw to near room temperature-salt and fresh cracked pepper on both sides-rub a very small amount of softened butter on each side (not even enough that could be noticed by the naked eye)-put cast iron skillet on high heat for 5 minutes-1:30 on the first side, flip-1:00 on the other side, then put the entire pan in a 500 degree oven for 5 minutesFreshly made garlic butter to be drizzled over the steak is optional. Sides don't matter...all that matters is the meat, since we're talking about the perfect steak.Cooking time can obviously vary. I also go for the medium rare and use the finger test every minute starting at 4:00.

Can't argue there. My favorite is the NY Strip I listed earlier, 1 1/2 - 2 inches thick.Kosher SaltPepperCuminChili PowderPaprikaGarlicGrill or BBQ 500+ degrees about 5 minutes on one side, 3 on the other. Let rest. Eat - should be perfectly rare-med rare.I do however disagree with Randy about moving the steak around. But I understood why, I just most likely would not.

[speedz99 145]

Can't argue there. My favorite is the NY Strip I listed earlier, 1 1/2 - 2 inches thick.Kosher SaltPepperCuminChili PowderPaprikaGarlicGrill or BBQ 500+ degrees about 5 minutes on one side, 3 on the other. Let rest. Eat - should be perfectly rare-med rare.I do however disagree with Randy about moving the steak around. But I understood why, I just most likely would not.

Yeah, I can't argue with that either. That's a nice rub, I do something similar if I'm going to spice it up (I include cayenne on there) or if it's not a great cut of meat. I'm not a huge Montreal Steak guy...my friends love it, and it always comes out nice, but for whatever reason I like to do it myself.I may try the Rando movement theory the next time I'm grilling one, just to see what happens.

[speedz99 145]

I've been really busy for the past few days and I have a test right before the game, so tonight for the Sox I shall be making the following.pizza rolls (totino's combo with ranch for dipping)pigs in blankets (cocktail weiners wrapped in crescent roll pastry with 3 kinds of mustard for dipping)Maybe I'll add one more thing...but it has to be very quick and easy to make, plus it has to be eaten with a fork only and preferably a dipping sauce.

[Randy Reed 0]

Yeah, I can't argue with that either. That's a nice rub, I do something similar if I'm going to spice it up (I include cayenne on there) or if it's not a great cut of meat. I'm not a huge Montreal Steak guy...my friends love it, and it always comes out nice, but for whatever reason I like to do it myself.I may try the Rando movement theory the next time I'm grilling one, just to see what happens.

Ha I like to do it your way as well speedz, but I was talking about GRILLING the perfect steak. Moving it to the cool side just prevents overcooking since the steak will keep cooking and most people don't know by feel how done the steak is. This works good, give it a try.

[AAsnake88 0]

One tip for you.. use each of your eggs in the top ramien... just crack the egg, scramble it, and mix it into the broth, it will make a ghetto egg drop soup, and make the noodles actually worth eating.

FYP

[GeneralGeeWhiz 0]

What's the best form of food to cook weed in?

[BigDMcGee 3,352]

FYP

i didn't scramble them in college, just cracked it into the broth, then stirred it, letting the hot broth cook the egg. This was taught to me by a genuine asian.

[HollywoodAFD 0]

What's the best form of food to cook weed in?

Brownies or choc/chip cookies.I mean... I think

[AAsnake88 0]

i didn't scramble them in college, just cracked it into the broth, then stirred it, letting the hot broth cook the egg. This was taught to me by a genuine asian.

I've always scrambled them first, but since you learned from a genuine asian I will try the unscrambled egg drop soup egg next time.

[ice4804 0]

Any suggestions for poor graduate students with little (i.e. no) cooking experience? Priorities (in order) are Fast/easyHealthyCheapDoesn't require 20 ingredients that I'm not likely to use again for a different recipe.tyty.

[beans-n-icewater 18]

Beans beansYou'll need:Pinto beansSmall red potatoesOne large onionOne ham hockTwo or three jalapeno peppersGarlic powderTwo or three bottles of Corona Wash pintos, put them in a crock pot, add beer. Add in the quartered taters, ham hock, chopped peppers and onions, and a dash or two of garlic powder and black pepper to the potion.Set the mixture in the back of the fridge for a few hours out of view from the wife until the beans swell up from the intoxicantsRemove from fridge and set crock on low for several hours until done. Add more beer as necessary. Stir the ingredients every hour or so and keep eye out for wife to secretly add Beano to spoil the fun after eatingServes two to three but can be enjoyed by many!

[Painter567 0]

When picking todays Porn Star...found this pic and thought it was kind of appropriate for this thread.

[Randy Reed 0]

Okay back to the sirloin tip roast. I had to think about it a bit since I rarely use that cut of beef but this should work.This can be done in a dutch oven on stove or a roasting pan in oven.Sprinkle the roast with salt and pepper and brown in skillet or dutch oven on all sides and remove.Add 1 chopped onion1 cup chopped celery1 cup chopped carrot3 cloves garlic1 chopped red bell peppersaute for about 8 minutes till tender.Add about 1 cup of red wine and cook till reduced a little.Add a 28 oz can of Italian whole tomatos. (Take a sharp knife and cut the tomatos up while they are in the can a little.)Add, 1 teaspoon of dried basil and a half teaspoon of dried oregano and a bay leaf.Cook in dutch oven on stove or in roasting pan at 350 for about an hour and a half.Braising the beef this way will make it really tender and fall apart.When done remove the beef and shred into pieces with 2 forks.Uncover the remaining sauce and cook to reduce some.Remove the bay leaf.Add about 1/2 cup of cream to the sauce. (optional)Spoon the sauce over the meat until you get a good consistency.This would be great served in a bowl or side it up with some mashed potatos.

[El Guapo 8]

Since the Holidays are coming up here is the turkey I make each year. It is a take off of one Emeril did a few years back. But I have tweaked it to my liking.1 Turkey1 Cup of Kosher salt1 Cup Peppercorns1 Cup crushed pepper1l b cranberries1 lb unsalted butterPaprikaChili PowderGarlic PowderOnion PowderOreganoBasilGallon of Apple Cider (the thick homemade stuff)6 Pack of Dark beer ( I use Full Sail Amber Ale)Get a large bowl or even a plastic storage bin and put the rinsed turkey and cover with salt, pepper, peppercorns, cranberries (crushed a bit) Apple cider and beer. You are going to want to let that brine for at least 24 hours, 48 would be preferable.On the day you are going to cook it, you will take the butter and melt it with the rest of the spices(change that up to your taste)I use a turkey roaster like this:But you can do this in the oven, or on a BBQ.Stuff the turkey with whatever stuffing you like, put some potatoes, quarter onions, apples bell peppers, and lemons around the turkey in the roaster. Cover the turkey in some of the butter, then every 15-30 minutes add more butter. After 2-3 hours depending on size you will have the juiciest turkey you have ever eaten.Also the gravy you make from the drippings will have the most wonderful apple flavor and will be very sweet.

[BigDMcGee 3,352]

I just got a grill basket for my out door grill.. what veggies do you recomend for the basket? Should I drizzle them in olive oil first?

[HollywoodAFD 0]

What's the best form of food to cook weed in?

Dont take the brownies to the police station though

[El Guapo 8]

I just got a grill basket for my out door grill.. what veggies do you recomend for the basket? Should I drizzle them in olive oil first?

Yes to the Oil (light drizzle, you don't want the catching on fire), and squash such as Zucchini and Yellow Squash and also thick cut purple onion is good.

[leftygolfer 7]

Yes to the Oil (light drizzle, you don't want the catching on fire), and squash such as Zucchini and Yellow Squash and also thick cut purple onion is good.

Asparagus is good too.Here's a nice teaser:Tomato/Olive Salsa6 oz. sliced green olives w/pimento - drain6 oz. sliced black olives - drain3-4 chopped green onions1 pt. cherry tomatos cut in half1/3 cup chopped cilantro1-2 chopped avocado's - add right before servingdrizzle 2 tsp. olive oil and balsamic vinegar ( each)Let set for 2 hoursUse Tostito's Scoops...they work the best.

[leftygolfer 7]

Corn Sausage Chowder1 lb. Hot Italian Sausage ( Jimmy Deans)1 package of Chorizo1 cup chopped onion 1 bag ( 2lb.) of frozen hash browns ( cubed not shredded)1 tsp salt2 cups water1 can cream corn1 can white corn12 oz. evap milkCook onions with sausage and chorizo and drain.Add hash browns, salt, water, corn and milk to soup pan and bring to boil.Reduce heat and simmer until potato is tender, about 15 minutes.Add sausage/onions and keep on low heat.Season with ground pepper.A nice fresh Sourdough bread is good for sopping it up.

[Randy Reed 0]

I just got a grill basket for my out door grill.. what veggies do you recomend for the basket? Should I drizzle them in olive oil first?

Corn Sausage Chowder1 lb. Hot Italian Sausage ( Jimmy Deans)1 package of Chorizo1 cup chopped onion 1 bag ( 2lb.) of frozen hash browns ( cubed not shredded)1 tsp salt2 cups water1 can cream corn1 can white corn12 oz. evap milkCook onions with sausage and chorizo and drain.Add hash browns, salt, water, corn and milk to soup pan and bring to boil.Reduce heat and simmer until potato is tender, about 15 minutes.Add sausage/onions and keep on low heat.Season with ground pepper.A nice fresh Sourdough bread is good for sopping it up.

I love chorizo and was hoping you'd chime in with some recipes.

[king1305 0]

Cooking the ghetto egg drop soup as we speak, will report back.EDIT: survey says, delicious!

[Randy Reed 0]

I just got a grill basket for my out door grill.. what veggies do you recomend for the basket? Should I drizzle them in olive oil first?

Missed this though EG responded. I like the zuchinni and sqaush as well. I also like using sweet or vidalia onions and mushrooms. I frequently add some different colored bell peppers.Sometimes I do a quick marinade using balsamic vinagrette dressing (Newman's own) but any type will do to add some zing. When I grill the potatos I will quarter up some red potatos salt and pepper and olive oil and fresh rosemary (dried if you have it) and a sliced up sweet onion. Cover it all in olive oil and double wrap it in aluminum foil and grill about 45 minutes. About halfway athrough cooking turn over and then poke some holes in the top. Don't do it beforehand or the olive oil will catch on fire as it drips out. This is my wife's favorite potato recipe. You can also change up and add jalapenos or bell peppers as well.

[Jeepster80125 0]

What's the best form of food to cook weed in?

I'll take this one fellas.I've cooked bud into and with other food many times, mostly in college.I've found that it's far easier to make Chronic Butter, than it is to put the buds into the food.I have never had good results with schwag. Come to think of it, I have never had good results of any kind with mexican ditch weed.I melt butter in a pot, add buds, let steep.Strain vegetable matter, add butter to recipe, cook brownies, cookies, etc as normal.I think it's a waste to leave the buds in the butter. Once the butter has steeped, I don't think it's neccessary to keep the plant matter, since the THC is in solution. Good luck.