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Thread: What is your Specialty???

  1. #1
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    Default What is your Specialty???

    So I know that beyond is quite a cultural mixing pot... and from the creativitly that goes into our cars, I wouldn't be surprised if a lot of people were creative in the kitchen as well...

    So lets here it... WHAT IS SOMETHING YOU LOVE TO COOK, AND HAVE PERFECTED WITH YOUR OWN PERSONAL TOUCH?

    ps.. don't be afraid to share the recipe so maybe others can give it a try too!

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    Kraft Dinner...with hot dogs yo...CANNOT be beat...


    Well I make this grilled chicken breast thing on a bed of rice and seasonal vegetables...

    The chicken is grilled and brushed with a spicy salsa while cooking...

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    Soft taco's


    The key is to use the steak strips instead of ground beef. I know it's not a culinary masterpiece but it's a start.

    And use the taco mix in the blue packet, it's good stuff.

  4. #4
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    Slow Roasted Beef Ribs

    Items Needed
    1 Roasting Pan with lid
    10-15 Beef ribs Un Frozen
    1 huge boiling pot
    1 Bottle of lea parrons Special Reserve BBQ sauce
    5 table spoons of Worchester sauce
    1 pinch of salt
    2 cloves of fresh garlic
    5 table spoons of franks hot sauce
    2 table spoons of extra virgin olive oil
    seasoning salt
    and 12 hours

    well basically 1st you want to mix up the sauce.
    start with half the bottle of BBQ sauce this is your base.
    mix in the Worchester sauce and hot sauce, salt, garlic, olive oil.
    Then with a fork whisk for a sec to ensure proper mixture.

    take the beef ribs boil them for 5 minute to reduce the fat content.
    Take them out of there drain the water and put them in the roaster pan.
    Smother them with the sauce and put them in the oven at 250 for at least 3 hours.
    Take them out every 50 min and shake the pot to mix the sauce and ribs together.
    after the 3 hours put in the rest of the sauce, due to baking and the oil produced the flavor will diminish a little Thus using the extra sauce.
    Roasted potatoes with garlic go well with this.
    That's one dish that I can make killer. and you feel like Fred Flintstone eating these big ass ribs...

    544 wrhp 555 ft/lbs torque @ 15psi

  5. #5
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    Originally posted by SinisterProbeGt
    Slow Roasted Beef Ribs

    Items Needed
    1 Roasting Pan with lid
    10-15 Beef ribs Un Frozen
    1 huge boiling pot
    1 Bottle of lea parrons Special Reserve BBQ sauce
    5 table spoons of Worchester sauce
    1 pinch of salt
    2 cloves of fresh garlic
    5 table spoons of franks hot sauce
    2 table spoons of extra virgin olive oil
    seasoning salt
    and 12 hours

    well basically 1st you want to mix up the sauce.
    start with half the bottle of BBQ sauce this is your base.
    mix in the Worchester sauce and hot sauce, salt, garlic, olive oil.
    Then with a fork whisk for a sec to ensure proper mixture.

    take the beef ribs boil them for 5 minute to reduce the fat content.
    Take them out of there drain the water and put them in the roaster pan.
    Smother them with the sauce and put them in the oven at 250 for at least 3 hours.
    Take them out every 50 min and shake the pot to mix the sauce and ribs together.
    after the 3 hours put in the rest of the sauce, due to baking and the oil produced the flavor will diminish a little Thus using the extra sauce.
    Roasted potatoes with garlic go well with this.
    That's one dish that I can make killer. and you feel like Fred Flintstone eating these big ass ribs...
    OMG.. those sound so good!.. i am definetly gonna have to give those a try!

  6. #6
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    "5 table spoons of franks hot sauce"

    IMO it should be on everything. It even tastes good on crackers

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    I make my own special salad dressing, the ingredients, I cannot share

  8. #8
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    Originally posted by SinisterProbeGt
    Slow Roasted Beef Ribs

    <snip>

    sounds good...

    Cattleboys is also a really good BBQ sauce for beef ribs... i also wouldnt put the sauce on until later... the last 20-30 min should suffice
    Last edited by sputnik; 02-04-2004 at 02:20 PM.

  9. #9
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    i make wings ALL of the time... my friends like mine better than any pub... so damn easy...

    - i start with a big tray of the "2 bone" pieces (available from Costco for CHEAP)... i find that the 2 bone pieces are juicier and more consistant texture than the mini-drumsticks

    - coat them all with flour and put them on a cookie sheet with parchment paper (parchment paper allows you to not have to grease the cookie sheet)

    - liberally sprinkle Hy's Steak Spice on the wings. You might also want to try sea salt too.

    - bake for a while (until brown) 375F (convection oven)... 400F (conventional oven)... you will want then nice and brown but DONT over cook them or they wont be juicy.

    - take them out of the oven and move the wings into a new bowl or pyrex dish to let them "dry" a bit (you will understand when you make them)

    now for the sauce...

    to be honest... i make this differently EVERY time... but i start with the basics...

    - 1 cup (or so) of Franks Red Hot (or and equivalent Louisiana style sauce)
    - 1 tbsp (or so) of Margarine
    - 1/2 cup (or so) of Ketchup (more for mild... less for hot)

    - after that... be creative... try adding BBQ sauce... or Tabasco... Brown Sugar... or anything you might think will work...

    - mix it together... then cover and microwave until the margarine has melted (~2 min)... then stir and let it cool slightly to thicken...

    - if everyone likes the same hotness... toss the wings in the sauce... or you can just leave the sauce out so that people can choose how much they want

  10. #10
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    Chili is mine, that and fettuccini, however, i lost my good recipe for it

  11. #11
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    My Kickass Paella:

    Spice Mix for chicken:
    1 tablespoon sweet paprika
    2 teaspoons dried oregano
    Kosher salt and freshly ground pepper

    Combine ingredients in a small bowl. Rub the spice mixture all over the chicken; marinate for 1 hour, covered

    1 (3-pound) frying chicken, cut into 10 pieces
    1/4 cup extra-virgin olive oil
    2 Spanish chorizo sausages, thickly sliced
    Kosher salt and freshly ground pepper
    1 Spanish onion, diced
    4 garlic cloves, crushed
    Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
    1 (15-ounce) can whole tomatoes, drained and hand-crushed
    4 cups short grain Spanish rice
    6 cups water, warm
    Generous pinch saffron threads
    1 dozen littleneck clams, scrubbed
    1 pound jumbo shrimp, peeled and de-veined
    2 lobster tails
    1/2 cup sweet peas, frozen and thawed
    Lemon wedges, for serving

    Special equipment: Large paella pan or wide shallow skillet

    Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.

    In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's PERFECT.

    note: The ideal paella has a toasted rice bottom called socarrat.

    Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

    This was much easier to make when I lived in BC, seafood selection in AB sucks.

    ENJOY! great for big groups.

  12. #12
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    Man some of the best dinners I have made after your done and sitting at the table going WOW I made That!!!!!
    And shit if you could only rember what you did

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    Chicken penne, nothing beats it...
    Solid Gino......

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    grilled cheese


    butter
    bread
    slice of cheese
    balogna
    slice of cheese
    bread
    butter

    dipped in a wee bit of ketchup




  15. #15
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    Hmmmm I cook for a living........so damn near everything. Not to mention I can pair a bottle of wine with any type of food, seeing as I'm a retired wine geek

  16. #16
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    where do you cook......

    "BEYONDS OFFICIAL REALTOR" Instagram @jordanlotoski
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    Stir Fry Udon Noodles

    -Boil the udon noodles
    -then toss noodles in frying pan (be generous with oil)
    -cut up thin slices of beef, pork...what have you...
    -dice up onions, green onions, green pepper, tomato
    - toss all into pan, add soy sauce and fish sauce
    -and BAM!!!...eat!

  18. #18
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    I make some wicked Pasgetti.
    Travel

  19. #19
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    Anyone here know how to make Tom Yum Goong or Chicken Udon (the kind they serve in Japanese restaurants)?

    For Chicken Udon...I have no clue how they get the broth



    As for me, best thing I can make is anything that is microwaveable such as tvdinners or needs reheating. I always know the perfect amount of time to put them in for. My jasmine rice is good too....well most of the time. Yea...it's kinda sad but I can't even cook instant noodles properly so that's an achievement

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    ^^^ hahahahahahaha
    Travel

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