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Latest Activity: Jun 29, 2022
Started by Jay Thompson. Last reply by NavyDads Admin (Paul) Nov 12, 2015. 3 Replies 2 Likes
Figured I'd offer up a recipe as my way of saying hello. This dish takes a minimum of 3 hours to make but it's worth it. Cold nights, tail gate, or just trying to fatten up someone, it's serious…Continue
Started by NavyDads Co-Admin, Gary. Last reply by NavyDads Co-Admin, Gary Nov 20, 2011. 2 Replies 2 Likes
With Thanksgiving Day holiday right around the corner I thought I'd share this recipe with you all that was shared to me by a friend found on the web... In 1999, The Chronicle Food section cooked…Continue
Tags: Recipe, Turkey, Thanksgiving
Thanks for sharing your recipe Ric! YUM!!
Yum....Hatch chilies! Post away as I'm making chili tomorrow!
Thanks Paul. I've got a couple for New Mexico Chili as well. I get about 100 pounds of green every year, roast it all up and freeze it to use across the year. If anyone is interested, I can share how that's done.
years ago my ex found a recipe for chicken with a brandy/red peppercorn sauce that was easy and awesome....if anyone has it post it please!
That sounds kinda interesting Ric! If I ever get that collection of ingredients together, think I'll try it!
Just saw the email invite, Paul. Thanks for putting this up. Here is just one of my favorites I've developed over time. It takes a while to pull it off, so here goes:
Ric’s Chicken Curry
The classic flavors of India come to the table in this simple chicken curry, which is served with an array of condiments. Accompany with steamed rice, which will absorb the delicious sauce.
6 to 8 Tbs. all-purpose flour
Any of :
4 skinless chicken breast halves, each about 1/2 lb.
4 skinless chicken thighs, each about 6 oz.
4 skinless chicken drumsticks, each about 1/4 lb.
½ stick butter
4 Tbs. sesame oil
2 onions, chopped
2 garlic cloves, finely chopped or minced garlic from jar
4 Tbs. curry powder
1 Tbs. coriander (grind coriander seed for best fresh flavor)
1 Tbs. ground New Mexico chili powder
1 Tsp. ground Thai chili powder
1 Tsp. cumin
1 Tsp. basil
¼ c. sesame seeds
1 Tsp. freshly ground black pepper
2 lime sized ginger pieces, 1 finely minced, 1 sliced very thin to ¼” – ½” pieces
1 can water chestnuts
1 can bamboo shoots
1 cup/can coconut milk
1 cup cream, half and half or milk (creams are best)
Salt to taste
Slice chicken into thins strips or into bite-sized pieces. Spread the flour on a plate, then lightly coat both sides of each chicken piece with the flour, shaking off the excess. Pour sesame oil into frying pan/skillet and add the chicken pieces and cook, turning once, until browned, about 2 minutes per side. Remove from heat or transfer to a plate and set aside.
While the chicken is cooking:
1) Roast the sesame seeds in a dry cast iron skillet until gold to light brown color. Set aside for later.
2) In a large sauce pan over low heat, melt the butter. A add the chopped onions to the pan and sauté until softened, about 2 minutes. Stir in the garlic and curry powder and sauté low heat, stirring, for 1 minute more. Add cumin, black pepper, ground coriander, both chili powders, minced ginger and basil. (For less chili heat, leave out the chili, especially the Thai chili.)
Continue to sauté and stirring on low heat for 3 minutes (You are very slowly bringing out the oils and flavors into the butter, not trying to roast the herbs crisp!!!).
Add the cup of cream and cup of coconut milk. Bring to a very slow boil and immediately turn heat down to low setting. Take about 8 - 10 minutes, stirring frequently, and reduce the mix to a thick sauce.
Return the chicken to heat and increase the heat to high. Once it is frying again, turn down the heat to low, stir in the slightly thickened sauce, add the salt and stir concentrating the curry mix to a thicker coating on the chicken. Add the water chestnut, bamboo shoots, and ginger pieces. Simmer until the chicken is opaque throughout, about 20 minutes.
Stir in the roasted sesame seeds. Transfer the chicken and sauce to a warmed serving bowl. Serve the on jasmine rice and stir fry vegetables of your choice. Serves 6 to 8.
just saw this one from Kingsford Charcoal:
SMOKED PIG BOMBS
Build a charcoal fire for indirect cooking using Kingsford® charcoal by arranging the coals on one half of the grill’s charcoal grate, leaving the other side void. Adjust the bottom grill vents to bring the temperature to approximately 400°F.
Cut kielbasa into 8 to10 1-inch slices. Cut the top ¼ off of each sausage section then set on a cutting board with the ¼-inch section stacked on top of the ¾-inch section. Tightly wrap each sausage stack with a slice of bacon and secure with a toothpick.
Place the bacon wrapped sausage sections on the cool side of the grill and cover the grill. Allow the sausage to cook for approximately 45 minutes until the bacon is crisp and browned.
As the sausage sections grill, combine the remaining ingredients in a small mixing bowl and blend well. Refrigerate the pimento cheese until ready to use.
Remove the bacon wrapped sausage sections and use a fork to gently remove the upper ¼-inch section from the stack while keeping the bacon wrap intact to create a bowl. Stuff the top of each pig bomb with a generous helping of pimento cheese. Chill until ready to serve.
OMG on this end too! Had some left-over crab....modified the recipe and added a little more mayo, some Worcestershire, some Old Bay and some panko.....holy cow- I could eat pounds of this!
1 pound lump crabmeat (canned crabmeat from Costco works well)
juice of about 1/4 lemon
1/4 tsp salt
dash fresh ground pepper (to taste)
1/2 tsp prepared mustard (I always use Grey Poupon)
1 tbs capers (these are a must!!)
~ 1/4 cup mayo
sterilized crab shells or shallow baking dishes
Bake at 425 for about 15 minutes or until browned
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