OT- Summer Recipes
So this past fall/winter we had some great tailgaiting food posted on here, from ribs to chilis to dips, etc. there's often Beer suggestions, parings, drinking threads, etc.
We cant live the next 53 days on "Hello" Posts (we've only got a few left!) and practice speculation, campus sightings and 2500 words on the Shotgun...
What do our MGoChefs do in the summer? I know we're not all cooking our chilis and other heavy foods over the summer, whatcha got?
Here's a fresh salsa that I really enjoy:
Bean and Corn Salsa
1- 15 oz. can black beans, rinsed and drained
1 cup frozen extra sweet corn, thawed
2 medium tomatoes, diced (or approx 1 cup diced-grape tomatoes)
2 tablespoons cilantro, minced
5 medium green onions, thinly sliced
1 tablespoon red wine vinegar
1-2 tablespoons vegetable oil
½ teaspoon ground cumin
¼ teaspoon salt
1/8 teaspoon black pepper
Mix all ingredients in medium bowl. Serve at room temp.
I also really enjoy this salsa. Tastes good any time of the year.
Yes, I too find this salsa to be quite amiable to my palate.
<br>-Chet
Sounds good, but I despise cilantro. I'd have to leave that out. Anyone else think that cilantro tends to ruin a dish?
not. Cilantro is the best....goes with almost anyting!!
...and wondered the same thing for a long time. I finally got tired of disregarding recipes with cilantro, so tried them without it and they were good. Much of the time I will substitute Tony Cachere's Original Creole Seasoning for the cilantro, but you have to watch the salt content or buy the salt-free "Tony's." Just be careful with the salt-free, as it is very powdery and will easily get airborne, which will wreak absolute havoc on your sinuses.
And before you ask, yes, it has to be Tony Cachere's...(not really, but you get the idea).
Cilantro is a love/hate food, some people have a gene that makes it taste horrible.
http://www.nytimes.com/2010/04/14/dining/14curious.html
"Some people may be genetically predisposed to dislike cilantro, according to often-cited studies by Charles J. Wysocki of the Monell Chemical Senses Center in Philadelphia. "
to pair with that salsa.
4 whole avocados (diced)
1 jalapeno (2 if you like it hot)
1 small red onion (diced)
2 tablespoons of cilantro (chopped)
1 tomato (diced)
2 limes, juiced
Salt and pepper to taste
Combine in a bowl and mash a bit.
Being the summer and all, using fresh corn instead of frozen would make that salsa even better. Just husk a couple ears of corn, and standing it on end use a knive to cut the kernels away from the cob. And if you like sweeter salsa's you could easily throw in a diced mango or peach to give it a sweet and spicy flavor.
Guiness (Draught or Extra Stout), Jerk Chicken, Ox Tail, or BBQ Mmm..Mmm.. Ribs. Hows the weather in Michigan (unfortunaletely I live in Florida the Furnace State - where you sweat when taking showers/bath)
It's abnormally hot. There's hardly been a day since the beginning of June that it didn't hit 90 here in Ann Arbor.
Damn . . here in Florida, 2 weeks out of the 56 weeks in a year, they considered the weather here cold 45-55 degrees. (thats nice to me). Our "snow" is hail storms. We dont have winter or fall. We have Spring and Summer only. Ask D-Rob and Jeremy Gallon (I'm an Apopka H.S. graduate; Class of '99). I'm trying to move to Michigan.
you get 56 weeks a year down there in Florida? we only get 52 in Michigan...
Homemade Peach Ice Cream
2 1/2 pounds fresh peaches - peeled, pitted and chopped
1/2 cup white sugar
1 pint half-and-half cream
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
2 cups whole milk, or as needed
Puree peaches with the sugar and half-and-half in batches in a blender or food processor.
In a gallon ice cream freezer container, mix together the peach mixture, sweetened condensed milk, evaporated milk, and vanilla. Pour in enough whole milk to fill the container to the fill line, about 2 cups.
Follow the manufacturer's instructions to freeze the ice cream.
How ripe should the peaches be?
The riper the better in my opinion as it blends into the ice cream better. That said, you don't want them to be rotten. If the peaches aren't ripe enough, you'll still get nice chunks, but the juices and whatnot won't spread very well into the ice cream part of it. Basically what I'm trying to say is as ripe as you can get while still able to eat them regularly.
Almond extract for the vanilla. A splash of amaretto Is also good and helps keep the ice-cream from getting rock hard in freezer.
Meat + Grill + Beer.
Parmesan Potato Slices:
INGREDIENTS:
11/2 lbs. medium-size red skinned potatoes, unpeeled and sliced 1/4-inch thick
3 tablespoons butter, melted
1/2 cup grated Parmesan cheese
1/2 teaspoon rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon thyme
1/4 teaspoon pepper
PREPARATION:
In large bowl, combine sliced potatoes and butter; add cheese, rosemary, salt, thyme and pepper; toss gently to coat potato slices evenly. Place potatoes in a single layer on non-stick metal tray. Cook for 23 to 25 minutes at U=HI, L=HI.
We make a recipe very close to this, but we cook them on the grill.
Just put the ingrediants in aluminum foil and cook. You can do them per person to make it easier.
When you say "Cook for 23 to 25 mins at U=HI,L=HI" what do you mean by U=HI, L=HI??? Do you have a cooking temp for the oven?
I just pulled that off a website, my wife makes them and just cooks them on high. wait until they are crispy brown and eat.
I think that refers to upper and lower heat coils (or flames in a gas oven). for example U: high. L: off would be considered broiling.
"useful stuff"
A Brian Cookbook?
could get involved, add a professional touch. I have used several recipes from this site, really some great stuff.
(Serves 2/3)
1/3 of a box of spaghetti noodles
1/2 of a zuchinni, chopped
1/2 of a squash, chopped
1 whole bell pepper (do a 1/2 red and 1/2 yellow for color), chopped
1/2 onion, chopped
4 cloves of garlic, pressed and then minced
2 1/2 tbsp of really nice olive oil
1/3 of a stick of butter (add more if you like it really buttery)
A little bit of salt to taste
Some pepper to tast
Red pepper flakes to taste (1 tsp?)
Mix all the vegables (but not the garlic), and sautee them in the oil. While the veggies are cooking, defrost the shrimp by running it under medium temp water. After the shrimp is thawed and the veggies are almost cooked, toss the garlic in with the veggies. When the garlic is almost cooked, toss in the shrimp and the (al dente cooked) noodles to mix it all together. Done and done.
I even like creamy coleslaw if it's on a pulled pork sandwich.
Here's a good one*non creamy" that can stand on its own.
1 lb shredded cabbage
some shredded carrot
2/3 cup fresh lime juice
1 T sugar
1 t salt
2 t pepper
1 T Frank's
4 T olive oil
1 c chopped cilantro
3-4 jalepenos sliced very thin - remove seeds and veins for less heat.
mix the juice through oil then add to the veggies. let stand for at least 1/2 hour before eating
Coleslaw + pulled pork = amazing. I like my pulled pork + coleslaw sandwiches stuffed into an oversized hot dog style bun. Not as messy that way. I also am more of a fan of the mustard/vinegar based BBQ sauce vs the sweeter ketchup base.
Also, I should mention, if anyone likes different types of hot sauces, I HIGHLY recommend any/all of the DatilDoIt hot sauces from the North Florida region.
Hot Dogs
1) buy a package of hotdogs
2) open hotdog package and place wiener on grill
3) grill hotdog until cooked through
4) place grilled wiener on bun
5) put condiments of your choice on the grilled hotdog
Enjoy!
Edit to 5) put condiments of your choice (but NO KETCHUP unless you are under the age of 10) on the grilled hotdog.
My condiments:
Thin sliced pickle, chopped onions, sliced tomato, mustard, and celery salt.
I drive over to Little Caesar's and get the Hot N Ready Pepperoni. Then I drive home, open my fridge, pull out a Hopslam, and get down to business.
Hot N Ready Pepperoni: so basic and plain, yet so damned good.
Buffalo Chicken Pasta (Serves 2-3)
- 3/4 Bottle of Franks Red Hot Buffalo (add/sub to adjust hotness)
- 1/4 cup of Light Ranch (add/sub to alter taste)
- 1 boxe of Ronzoni Smart Taste Penne Pasta
- 2 boneless chicken breasts
- Salt
- 1/4 cup of parmesan cheese
1.) Boil pasta in salted water until tender, drain in strainer and set aside
2.) On a grill or skillet, cook chicken and cube up into cubes, set aside
3.) In a sauce pan, add buffalo and ranch together and mix -- you can adjust the amount of buffalo/ranch depending on how hot you want it
4.) Add pasta and chicken to the sauce and mix together
5.) Top with a bit of parmesan cheese
Sounds amazing - what size Franks bottle? And is the pasta standard 1lb. size?
Just a regular size works. For my wife and I, I usually use 1/2 of the bottle or so. The ranch, I just add a bit...never really measure. The pasta box, yes, just the regular size 1 lb. box. I usually use only 3/4 of that 1 lb. box though (for two people).
What's regular size, I'm standing here in meijer looking at 5, 12, and 23 ounces. Let me guess....NOT 23 ounces.
damn....I have all the ingrediants in the fridge for this...but the GF hates spicey....
and cewk em and shiat, and mix em wid some junk like salary and mouse turds and chill and mix and serve.
portato salad ah elno.
to be served on any deserving mgo fred
and it goes good with MD 20 20
If anyone makes a good mint julep or mojito, can you give me a proven pitcher-size recipe? My scaling did not work so well, and then my boyfriend made matters worse by throwing a huge chunk of ice in the mojitos. He then complained later it was too watered-down and he added way too much alcohol trying to compensate >:(
Also, does anyone have a strong opinion on simple syrup vs powdered sugar vs agave nectar?
difficult to make in pitcher batches. But if you are determined to do it that way, then don't use sugar directly, but make it into a syrup and include the juice of the limes, and then try belnding in enough mint for 8 drinks. I don't really have a pitcher volume for you, but if you create the syrup/lime/mint mixture ahead of time then you don't need to muddle, and you can then just mix the drinks quickly by pouring the rum, syrup, and sparkling water into a tall glass of ice, then dump in a shaker and shake a couple times to mix it up.
they key with making the syrup is to put enough juice and water into it to just dissolve all the sugar.
But for me the whole premise of the mojito is the to get into the slow island ways of the Carribean. So just take the time to make them one at a time, and muddle the mint, sugar and limes first before you add alcohol and ice, then you can really grind the flavor ingredients together for the best taste, as well as best chance to put in a lot of alcohol before it starts tasting like straight rum.
also, if you boyfriend can't agree to muddle with a slow grind versus a quick thrashing, you should consider looking for a new boyfriend.
a 16 ounce Mojito
8 Fresh Mint leaves, (about the size of your thumb)
3 Lime wedges, Muddle together with Mint
1 and 1/4 ounce Rum (different flavors make different flavored mojitos)
i.e. Malibu Mango flavored Rum Makes Mango flavored Mojitos
3/4 ounce Triple Sec
1 ounce Simple Syrup ( I make simple syrup by mixing half a quart of sugar in a one quart container then filling the rest with warm water, so if youre making a bunch you may want to do the same)
For a Mango flavor
add
1 ounce of OJ
1 ounce of Sour
For Pomegranate flavor
3/4 ounce of Pomegranate schnapps (instead of triple sec)
Ice a glass pour you mix in, add 2-3 ounces of Club Soda after.
If youre making pitchers add the Club Soda after youve iced the glass and poured your desired mix.
Summertime
Mojitos!!!! My favorite drink-never been to Cuba but found a bar in Cancun that is owned by two cuban brothers that make incredible Mojitos. Another flavor is substituting Mango or Pomegrannate with Coconut rum.
Is that a 750 H2 in your avatar?
1 Cup Cream Cheese
1/2 Cup Shredded Cheddar Cheese
1 Teaspoon Ground Cumin
1/8 pound chorizo, cooked and drained
Combine all the above ingredients for the fiiling. Take 15 - 20 large jalapenos and slice off a small amount of the top lengthwise, keeping the stem in tact. Scoop out the seeds and membrane (if you are a sadist like me keep some of the seeds for extra heat). Cut 10 strips of bacon in half. Stuff the peppers with filling, place cap back on, and wrap with half piece of bacon. Insert toothpick to keep bacon and pepper together. Place in oven at 400 for 25 minutes, or throw on the grill.
I will definitely be trying this! Have you ever used ground beef instead of the chorizo? Would that work?
They sell it at Meijers, just make sure you buy the uncooked kind, it comes in a plastic tube. It has incredible flavor but if you wanted to use ground beef I would up the seasoning quotient of the recipe, maybe just add some of your favorite taco seasoning to taste.
Hmm.. let's start with four of my favorite foods. Next, stuff two of them into the third, and wrap it with the fourth. BRILLIANT!! I will be trying this on Saturday for sure.