Author Topic: DTF Cookbook v. Show Me Whatcha Cookin'  (Read 13509 times)

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Offline Sir GuitarCozmo

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Re: DTF Cookbook v. Show Me Whatcha Cookin'
« Reply #70 on: January 15, 2014, 05:03:42 AM »
Also, I boil them, canned and sealed, completely submerged for 10 minutes. Ensures a good seal and helps kill germs.

Offline Prog Snob

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Re: DTF Cookbook v. Show Me Whatcha Cookin'
« Reply #71 on: January 15, 2014, 05:45:48 AM »
If shelf life is a question, you're not using them enough  :)

 :lol

I use mine far too much. 

Offline snapple

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Re: DTF Cookbook v. Show Me Whatcha Cookin'
« Reply #72 on: January 27, 2014, 03:05:32 PM »
arj, i made that butternut squash soup

drools.exe

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Re: DTF Cookbook v. Show Me Whatcha Cookin'
« Reply #73 on: January 27, 2014, 03:44:32 PM »
arj, i made that butternut squash soup

drools.exe

 :tup


And in a separate post, I will post a beer cheese soup recipe that Kink and Floyd were bugging me for...

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Re: DTF Cookbook v. Show Me Whatcha Cookin'
« Reply #74 on: January 27, 2014, 03:51:28 PM »
Smoked Beer Cheese Soup

1 onion, diced
3 stalks celery, diced
1 bunch thyme, picked
1/2 lb butter
1 1/2 cp flour
1/2 gallon chicken stock
1/2 gallon cream
12 oz beer(your preference, I like Anchor Steam for this soup, pairs nicely with the gruyere)
2 cp smoked gruyere cheese, shredded


Saute the onions and celery in the butter, When clear, add the flour to make a roux. Add the chicken stock and cream and thyme, bring to a boil stirring constantly, then reduce heat to low. Let simmer for about half an hour till thick and creamy. Slowly stir in the cheese till fully constituted, then add the beer. Season with salt, pepper, and a few dashes of tobasco.

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Re: DTF Cookbook v. Show Me Whatcha Cookin'
« Reply #75 on: January 27, 2014, 03:59:08 PM »
Thank you good sir!!

I think I'll use my brother's Smoked Habanero Cream ale for this one.
I don't like country music, but I don't mean to denigrate those who do. And for the people who like country music, denigrate means 'put down'.” - Bob Newhart
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Re: DTF Cookbook v. Show Me Whatcha Cookin'
« Reply #76 on: January 27, 2014, 05:35:58 PM »
Hmm, based on its flavor, you may want to go with a cotija cheese, still get that aged tone, but without the gruyere stinkiness, that might conflict with the heat and pepperiness.

Offline Laich21DT

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Re: DTF Cookbook v. Show Me Whatcha Cookin'
« Reply #77 on: January 27, 2014, 06:08:40 PM »
Thank you good sir!!

I think I'll use my brother's Smoked Habanero Cream ale for this one.

 :omg: That sounds absolutely amazing.

Gotta try that soup too.
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Re: DTF Cookbook v. Show Me Whatcha Cookin'
« Reply #78 on: January 27, 2014, 07:54:33 PM »
Hmm, based on its flavor, you may want to go with a cotija cheese, still get that aged tone, but without the gruyere stinkiness, that might conflict with the heat and pepperiness.

The smoke in the beer comes through the burn or heat is only minimal but I'll go with the master's suggestion!  Thanks!

Thank you good sir!!

I think I'll use my brother's Smoked Habanero Cream ale for this one.

 :omg: That sounds absolutely amazing.

Gotta try that soup too.

It was so smooth too.  My brother is really honing his craft.
I don't like country music, but I don't mean to denigrate those who do. And for the people who like country music, denigrate means 'put down'.” - Bob Newhart
So wait, we're spelling it wrong and king is spelling it right? What is going on here? :lol -- BlobVanDam
"Oh, I am definitely a jackass!" - TAC

Offline black_biff_stadler

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Re: DTF Cookbook v. Show Me Whatcha Cookin'
« Reply #79 on: January 27, 2014, 09:56:24 PM »
Thanks for posting it, Arj :metal
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Re: DTF Cookbook v. Show Me Whatcha Cookin'
« Reply #80 on: January 27, 2014, 11:36:11 PM »
:RJ:

Offline tapsmiled

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Re: DTF Cookbook v. Show Me Whatcha Cookin'
« Reply #81 on: January 28, 2014, 08:10:43 AM »
World's Easiest Pasta Salad

1 box of tri-color rotini
1 bag frozen vegetables (I use the broccoli, carrot, water chestnut mix)
1 package of pre-packaged chicken/crabmeat/whatever floats your boat

Boil pasta as usual. Place frozen veggies in colander. Pour pasta and boiling water into colander. Add chicken.  Mix everything and put it in the refrigerator until cold.

When you are ready to serve, use bacon bits and Italian dressing. I also make Grands biscuits whenever I make this.

If you are single, this will make enough to last 2-3 days easily.  You can find chicken in the refrigerated section of the supermarket or grill your own chicken. It's very refreshing and very satisfying. My wife even heats it up but I prefer it cold.
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Offline Dr. DTVT

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Re: DTF Cookbook v. Show Me Whatcha Cookin'
« Reply #82 on: February 14, 2014, 07:26:20 PM »
Dr. DTVT's Gumbo (soup)

Any measurement is approximate.

2 lbs chicken, cup into chunks
1 tbsp.. vegetable oil
1 lb Andouille Sausage, sliced
3 stalks celery, chopped
2 green pepper, chopped
2 red pepper, chopped
1 cup flour
2 sticks unsalted butter (or one cup of vegetable oil)
3 quarts chicken stock
1 lb okra, cut into large pieces, or use a bag of the frozen stuff
Thyme
Tony Chachere's Original Creole seasoning
rice for serving

In a heavy bottomed skillet, heat oil and cook chicken until cooked through. Transfer chicken to soup pot with the 1 gallon of chicken stock and add the sliced sausage.   Melt the butter in the same skillet to deglaze, add in flour and make a roux.  The darker the better, a dark roux requires at least 20-25 minutes of your constant attention.  Add the chopped celery and peppers to the roux and cook for at least 10 minutes.  Transfer the roux and vegetables to the soup and stir until roux is incorporated into soup.  Add creole seasoning and thyme to taste, I go for two coatings of creole and one coating of thyme.  A coating is I sprinkle enough cover the surface, then mix it into the soup.  When you reach a low boil, add in okra.  Let on low boil for 10 minutes, cover and reduce to simmer at least an hour, longer if possible.  Serve over cooked rice, adjust seasoning to taste.  Leftovers ALWAYS taste better than the day it was made.  While strictly against Louisiana standards, I like to add filé powder to gumbo with okra because I like the taste.  If you don't live down there, filé is an excellent table addition, just don't add it when cooking, it loses it's potency.

     

Offline Dr. DTVT

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Re: DTF Cookbook v. Show Me Whatcha Cookin'
« Reply #83 on: February 14, 2014, 07:49:57 PM »
As some of you may have seen on facebook:

Dr. DTVT's Ultimate Cream of Crab Soup (soup)

2 sticks unsalted butter
1 cup flour
28 oz. Swanson's seafood stock (unless you have homemade seafood stock)
1 quart heavy whipping cream
1 cup milk or more cream
1 lb lump crab meat
old bay seasoning to taste (probably about 2 tsp)
white pepper (probably about 1/2 to 2/3 tsp)
4 grinds pink Himalayan salt (or sea salt or kosher salt)

I do this all in a heavy bottomed Dutch over.  Over medium heat or low-medium heat, melt butter, add flour to make a roux.  Do not cook this roux.  As soon as butter is incorporated into flour, add seafood stock in small portions to incorporate and homogenize.  Once all the stock has been incorporated, add in the crab meat and stir.  Add in the Old Bay, White Pepper, and salt.  Then, start incorporating the cream (and milk) in small portions until all is incorporated.  Adjust seasoning if necessary.


     

Offline millahh

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Re: DTF Cookbook v. Show Me Whatcha Cookin'
« Reply #84 on: February 14, 2014, 08:05:38 PM »
Ok, I figure I'll jump in here, since there are some heat fiends participating.  This is my wife's recipe for buffalo sauce/wings, which kicks the hell out of any other buffalo sauce we (or anyone else who has experienced these) has tried.  The typical reaction is a rapid alternation between "jesus these are hot" and "I can't stop eating them".

https://www.texannewyorker.com/2014/01/30/julies-famous-buffalo-wings/

JULIE’S BUFFALO SAUCE:
1 bottle Frank’s Original RedHot sauce
1 garlic clove, peeled and coarsely chopped
1 habanero chile, stemmed and seeded
1 frozen mango chunk, mostly thawed
1 ˝ – 2 tbs unsalted butter, melted
Kosher salt and black pepper

THE WINGS:
About 2 lbs. chicken wings, cut into sections and tips discarded
1 quart buttermilk, well shaken
A few dashes of hot sauce
About 1 cup all-purpose flour
About 1 cup cornstarch
Kosher salt and black pepper
Canola oil, for deep frying

Directions:
To make the sauce, place all ingredients in a blender. Puree until very smooth. Set aside. Refrigerate if not using immediately.
To make the wings, place the chicken wing pieces in a large mixing bowl. Pour the buttermilk over, then add the hot sauce. Stir to combine. For best results, let them sit in the refrigerator for a couple of hours. This isn’t necessary though.
When ready to cook the wings, set a high sided skillet or pot over medium-high heat. Add a couple inches of oil. The oil is ready when a pinch of flour immediately bubbles and rises to the surface but does not brown. If it browns immediately, then your oil is too hot.
In a large bowl or large plate with sides, mix together the flour and cornstarch. Season generously with salt and pepper. A note about the flour and cornstarch: you’ll use approximately 1 cup each. If you need a little more, no big deal, you’re basically looking for an even amount of both.
Lift the wings out of the buttermilk and let the excess drip off. Coat them thoroughly in the flour mixture, then shake off the excess. When the oil is ready, place the wings in the hot oil and fry for 12 minutes, flipping once. You’ll likely need to do this in batches to avoid overcrowding the pan. When the wings are browned, crispy, and cooked through, lift them out with a strainer or spider and place on a paper towel lined plate. Let them sit for a minute to drain any excess oil, then transfer them to a bowl. Ladle in some buffalo sauce and toss gently to coat. Serve immediately. Repeat with the remaining wings.
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Offline snapple

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Re: DTF Cookbook v. Show Me Whatcha Cookin'
« Reply #85 on: February 15, 2014, 06:51:07 AM »
Sounds amazing millahh.

I've been busy lately, so if you guys need me to update the OP (aka, it's clear I hadn't in a while), those who are friends on FB can shoot me a message on there and I would be glad to come in and update. Keep on cookin!

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Re: DTF Cookbook v. Show Me Whatcha Cookin'
« Reply #86 on: February 15, 2014, 06:36:17 PM »
Thanks again to RJ for this great recipe for the Smoked Beer Soup!  Used my brothers Smoked Habenero Cream Ale and it was the bomb!

I don't like country music, but I don't mean to denigrate those who do. And for the people who like country music, denigrate means 'put down'.” - Bob Newhart
So wait, we're spelling it wrong and king is spelling it right? What is going on here? :lol -- BlobVanDam
"Oh, I am definitely a jackass!" - TAC

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Re: DTF Cookbook v. Show Me Whatcha Cookin'
« Reply #87 on: February 15, 2014, 07:07:03 PM »
So glad it came out well bro!!!

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Re: DTF Cookbook v. Show Me Whatcha Cookin'
« Reply #88 on: February 15, 2014, 07:34:52 PM »
Seriously.  The wife and I were stuffing our traps talking to each other about how good it is with our mouths full. :lol
I don't like country music, but I don't mean to denigrate those who do. And for the people who like country music, denigrate means 'put down'.” - Bob Newhart
So wait, we're spelling it wrong and king is spelling it right? What is going on here? :lol -- BlobVanDam
"Oh, I am definitely a jackass!" - TAC

Offline snapple

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Re: DTF Cookbook v. Show Me Whatcha Cookin'
« Reply #89 on: February 20, 2014, 11:30:52 AM »
I made a lentil soup that isn't worth posting in here. I really had no idea what I was doing, but it came out alright.

I can't wait for spring and summer to roll around. Can't wait to see something other than soups being posted!

Offline El Barto

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Re: DTF Cookbook v. Show Me Whatcha Cookin'
« Reply #90 on: February 20, 2014, 11:58:46 AM »
A good soup is good eating year round.
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Offline snapple

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Re: DTF Cookbook v. Show Me Whatcha Cookin'
« Reply #91 on: February 20, 2014, 11:59:56 AM »
A good soup is good eating year round.

I typically only make them in the fall/winter

Offline Dr. DTVT

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Re: DTF Cookbook v. Show Me Whatcha Cookin'
« Reply #92 on: February 20, 2014, 09:38:33 PM »
A good soup is good eating year round.

I typically only make them in the fall/winter

Coincidentally, you are both absolutely right.
     

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Re: DTF Cookbook v. Show Me Whatcha Cookin'
« Reply #93 on: February 20, 2014, 10:27:30 PM »
I made a lentil soup that isn't worth posting in here. I really had no idea what I was doing, but it came out alright.

I can't wait for spring and summer to roll around. Can't wait to see something other than soups being posted!

Gazpacho bro, gazpacho.