Swamp Cooking Thread

rass · Post by **rass** » Wed Nov 12, 2014 7:27 am

I never tried the first couple of ghosts my parents brought up. They brought up five more a couple of weeks ago. After giving a couple of those away, I finally went for it last night. I carefully sliced one up, using wax paper to protect myself, and using the knife to pick them up, added slivers to a thick slice of Sicilian-style pizza. Definitely hotter than a habanero, and the hot lasts a lot longer. Really good, and only one minor burp issue an hour or so later. I think I'm making chili this weekend.

A_B · Post by **A_B** » Wed Nov 12, 2014 8:57 am

During football season I'd say I make chili at least 3 times a month. Made a buffalo chicken chili sunday that was really really good for being as easy as it was to slap together.

Pruitt · Post by **Pruitt** » Wed Nov 12, 2014 9:36 am

For my wife's birthday, I made a veal piccata that may have been the best thing I have ever cooked. Pretty easy as well. And it looked just like the picture when I was done. Definitely a first for me.

http://www.saveur.com/article/Recipes/C ... al-Piccata

The Sybian · Post by **The Sybian** » Wed Nov 12, 2014 9:43 am

rass wrote:I never tried the first couple of ghosts my parents brought up. They brought up five more a couple of weeks ago. After giving a couple of those away, I finally went for it last night. I carefully sliced one up, using wax paper to protect myself, and using the knife to pick them up, added slivers to a thick slice of Sicilian-style pizza. Definitely hotter than a habanero, and the hot lasts a lot longer. Really good, and only one minor burp issue an hour or so later. I think I'm making chili this weekend.

What time should I come over?

The real test is what happens the first time you take a shit after eating it. The night before one of the first dates I went on with my wife, I made a recipe in Food & Wine magazine for Peruvian Meatball Stew. The recipe called for one canned chipotle pepper. I misread the instructions, and used one can of chipotle peppers, and dumped in the liquid for good measure. I ate some of the leftovers for lunch, and it didn't sit right. I had fire shooting out of my asshole for a couple hours. We were meeting my friend and his GF now wife, and they chose a Thai restaurant. I had to choose a spicy dish, naturally. That soup was so damned good, I ended up eating all of it. I need to make it again, with an appropriate amount of peppers.

rass · Post by **rass** » Wed Nov 12, 2014 9:46 am

The Sybian wrote:The real test is what happens the first time you take a shit after eating it.

I could tell I ate a hot pepper last night, but it wasn't horrible.

The Sybian wrote:What time should I come over?

Friendly Swamp chili cook off anyone?

The Sybian · Post by **The Sybian** » Wed Nov 12, 2014 9:54 am

rass wrote:
The Sybian wrote:The real test is what happens the first time you take a shit after eating it.
I could tell I ate a hot pepper last night, but it wasn't horrible.

The Sybian wrote:What time should I come over?
Friendly Swamp chili cook off anyone?

That would be fun.

devilfluff · Post by **devilfluff** » Wed Nov 12, 2014 2:43 pm

The Sybian wrote:What time should I come over?

Friendly Swamp chili cook off anyone?[/quote]

That sounds like a pretty good idea.

rass · Post by **rass** » Wed Nov 12, 2014 2:53 pm

All we need now is a bar that will let 4 or 5 of us walk in with crocks full of homemade chili.

elflaco · Post by **elflaco** » Wed Nov 12, 2014 7:12 pm

getting the bar is far easier than getting 4 or 5 NJ to show up at the same bar on the same night.

just sayin.

A_B · Post by **A_B** » Wed Nov 12, 2014 8:37 pm

I like makin chili. Pencil me in.

rass · Post by **rass** » Sun Nov 16, 2014 12:21 pm

Had a can of Guinness leftover from St Pats. In the pot!

BSF21 · Post by **BSF21** » Sun Nov 16, 2014 2:22 pm

Y'all talk a big chili game but I need to see some recipes.

(I need new ones to try. My chili is always kinda good but not spectacular.

Johnnie · Post by **Johnnie** » Sun Nov 16, 2014 2:37 pm

Honestly, Boxcar Fritz's chili plus kidney beans would ace all of your chili's. I made it and had a foodgasm. That dude knows what he's doing.

Post by **Shirley** » Mon Mar 09, 2015 12:53 pm

Think you're too busy for a home-cooked meal? Think again.

Mr. C · Post by **Mr. C** » Sun Mar 15, 2015 9:33 pm

Made a seafood paella tonight with a couple audibles. I used a rice cooker instead of caramelizing the rice in the cast iron, but to make up for it I toasted some saffron (get an Indian friend, yo) and infused it in some tomato water (from canned tomatoes if your mom doesn't can) for the rice cooker. For the 'sauce' I shredded an onion and 4 small tomatoes in the cheese grater and cook that up at some olive oil, adding spicy Italian sausage, cod, and scallops at the proper times. I also threw some sweet vermouth in the mix as it reduced.The sweetness that added was the bomb. Get ya some.

Pruitt · Post by **Pruitt** » Fri Mar 27, 2015 11:35 am

Making a large beef brisket for the Jewish food fiesta next weekend.

Luckily, in my family, it doesn't have to be kosher or even traditional style.

Any idiot-proof recipes that don't involve bbq-ing or smokers? Any style will work.

Although, this place would be perfect...

mister d · Post by **mister d** » Fri Mar 27, 2015 11:44 am

Braise it, caramelize some onions and make a horseradish cream sauce?

The Sybian · Post by **The Sybian** » Fri Mar 27, 2015 1:31 pm

mister d wrote:Braise it, caramelize some onions and make a horseradish cream sauce?

I may be celebrating Passover for the first time in a decade.

BSF21 · Post by **BSF21** » Fri Mar 27, 2015 2:06 pm

Low and slow on the grill with indirect heat.

Pruitt · Post by **Pruitt** » Fri Mar 27, 2015 4:52 pm

The Sybian wrote:
mister d wrote:Braise it, caramelize some onions and make a horseradish cream sauce?
I may be celebrating Passover for the first time in a decade.

It's like riding a bike. They didn't add any plagues.

rass · Post by **rass** » Sat Mar 28, 2015 9:54 am

Made pancakes from scratch this morning for I think the first time ever. Fantastic. Had to blend the batter to get he lumps out, but fantastic.

The Sybian · Post by **The Sybian** » Tue Mar 31, 2015 12:41 pm

Pruitt wrote:
The Sybian wrote:
mister d wrote:Braise it, caramelize some onions and make a horseradish cream sauce?
I may be celebrating Passover for the first time in a decade.
It's like riding a bike. They didn't add any plagues.

Meh, I'm good. I just wanted the brisket. He'Brew rye IPA is really good.

Pruitt · Post by **Pruitt** » Tue Mar 31, 2015 1:22 pm

mister d wrote:Braise it, caramelize some onions and make a horseradish cream sauce?

Found a variation on a classic recipe...

Boozy Brisket With Gremolata
2 tablespoons vegetable oil
1 teaspoon salt (or more to taste)
½ teaspoon pepper (or more to taste)
1 4- to 5-pound brisket
1 medium onion, peeled and quartered
2 carrots, peeled and roughly chopped
4 cloves of garlic, peeled and smashed
3 cups dry red wine
1 cup chopped or diced tomato
4 sprigs fresh thyme
2 bay leaves
For the gremolata garnish:
1-2 cloves garlic, peeled and finely minced
1 cup parsley, finely chopped
Zest of 1 orange
1 tablespoon freshly grated horseradish
1) Preheat the oven to 325˚ F.
2) Heat the oil in a large heavy pot over high heat until hot. Pat the meat dry, sprinkle with salt and pepper then place in pot and brown on both sides (about 10 minutes per side. Don’t skrimp — the browning lends great flavor to the finished dish.)
3) While meat is browning, peel onion, carrots and garlic. Remove meat to a plate. Lower heat to medium-low and add onion, carrots and garlic to the pot, stirring, about 2 minutes. Add the wine and scrape any brown bits off the bottom of the pan to deglaze. Add the tomato, thyme and bay leaves and stir to combine. Carefully slide the meat back into the pot with any accumulated juices. The liquid should almost cover the meat.
4) Cover the pot and place it in the oven, cooking for 3½ to 4½ hours, until meat is very tender but not falling apart.
5) This step is optional but highly recommended: Refrigerate overnight. The next day, before serving, remove the solid fat that’s accumulated over the brisket, then remove the meat to a cutting board and cut into ½-inch slices, across the grain. Return meat to the pot and heat in a 350˚ oven for about an hour.
6) Meanwhile, make the gremolata by combining the garlic, parsley, orange zest and grated horseradish.
7) Place sliced meat and sauce on a deep platter or individual plates. Sprinkle with gremolata and serve.

Will make it with some fine Canadian plonk.

mister d · Post by **mister d** » Tue Mar 31, 2015 1:31 pm

Nice. And if it comes out dry for any reason, just turn the gremolata into a sour cream / creme fraiche based sauce and you're still fine.

Rush2112 · Post by **Rush2112** » Tue Mar 31, 2015 2:08 pm

Any recipe that calls for a brisket to be anything but smoked is simply incorrect.

mister d · Post by **mister d** » Tue Mar 31, 2015 2:20 pm

Rush2112 wrote:...i...pe...e... smoke... simply incorrect.

Pruitt · Post by **Pruitt** » Tue Mar 31, 2015 4:08 pm

Rush2112 wrote:Any recipe that calls for a brisket to be anything but smoked is simply incorrect.

Smoked is best, but Passover is about tradition!

Although to be honest, my Mother - who made brisket every year - was not avery good cook. It wasn't until I was in my mid-20s when I realized that brisket doesn't have to be stringy and sweet.

Pruitt · Post by **Pruitt** » Fri Apr 03, 2015 2:13 pm

Meat is out of the oven and I am this close to shedding tears of joy.

Juicy, full of flavour and the veggies are outstanding. It's a Passover miracle!!

The Sybian · Post by **The Sybian** » Fri Apr 03, 2015 9:18 pm

Pruitt wrote:Meat is out of the oven and I am this close to shedding tears of joy.

Juicy, full of flavour and the veggies are outstanding. It's a Passover miracle!!

Throw that in between two slices of rye, and you are good to go!

Pruitt · Post by **Pruitt** » Fri Apr 03, 2015 10:09 pm

The Sybian wrote:
Pruitt wrote:Meat is out of the oven and I am this close to shedding tears of joy.

Juicy, full of flavour and the veggies are outstanding. It's a Passover miracle!!
Throw that in between two slices of rye, and you are good to go!

For shame!

Rex · Post by **Rex** » Fri Jul 03, 2015 6:13 pm

So I bought some raw andouille because why not. How do you cook it?

DaveInSeattle · Post by **DaveInSeattle** » Sat Jul 04, 2015 12:59 am

Rex wrote:So I bought some raw andouille because why not. How do you cook it?

I've never seen raw andouille before, but I would guess you could boil them first (in water....maybe wine? with some onions, garlic, peppers...maybe some red pepper flakes...some aromatics like thyme, oregano, etc) and then finish them on the grill.

mister d · Post by **mister d** » Mon Jul 13, 2015 2:50 pm

How much will I use my new ice cream maker (crazy good reviews for the Van Leeuwen cookbook + 20% off electronics sale finally made me jump)? Anyone ever do this?

BSF21 · Post by **BSF21** » Mon Jul 13, 2015 2:54 pm

mister d wrote:How much will I use my new ice cream maker (crazy good reviews for the Van Leeuwen cookbook + 20% off electronics sale finally made me jump)? Anyone ever do this?

Required viewing follows:

Also, my guess is a shit ton for the first 2 months then twice a year at best.

A_B · Post by **A_B** » Mon Jul 13, 2015 2:56 pm

Homeade ice cream is awesome. Use the shit out of it.

I made some ribs last night...holy shit they were good. Fall off the bone, and basted with some Mae Ploy Sweet Chili sauce then finished under the broiler. Just amazeballs.

P.D.X. · Post by **P.D.X.** » Thu Jun 23, 2016 2:14 pm

Gotta grill for a vegetarian chick tomorrow night. Help?

rass · Post by **rass** » Thu Jun 23, 2016 2:19 pm

Just because I happened to see this earlier today.

Moreta · Post by **Moreta** » Thu Jun 23, 2016 2:22 pm

Grilled deconstructed eggplant parmesan? Grill the eggplant and tomatoes, top with cheese and basil. serve on buns as a sandwich or on a plate. Or grilled portobello mushroom burgers. You can kebob button mushrooms with other veggies, brush with a jerk or honey ginger marinade or something equally tasty.

P.D.X. · Post by **P.D.X.** » Thu Jun 23, 2016 2:25 pm

Moreta wrote:Grilled deconstructed eggplant parmesan? Grill the eggplant and tomatoes, top with cheese and basil. serve on buns as a sandwich or on a plate. Or grilled portobello mushroom burgers. You can kebob button mushrooms with other veggies, brush with a jerk or honey ginger marinade or something equally tasty.

I was thinking maybe some middle-eastern style grilled vegetables (with eggplant in there) w/ some homemade tsaziki (?) and pita. Not a fan of mushrooms.

Moreta · Post by **Moreta** » Thu Jun 23, 2016 3:22 pm

P.D.X. wrote:Not a fan of mushrooms.

Me neither, but then I'm also not a fan of eggplant. I'd starve if I went vegetarian.

Sounds like you have an excellent plan. Make the pita from scratch and color me impressed.