Official Recipe Thread

[movie zombie]

it seems like this is long overdue.
perhaps it will keep the other threads from being highjacked?

re pheasant recipe: I don't have one but my mother used cook pheasant breast [yes, dad was a hunter!] in a mushroom sauce. it was divine!

anyone want a good lamb meatball recipe? i'm willing and able on that one!

eta: re boar: I love it! but I've never cooked it. there's a restaurant in Ben Lomond called the Tyrolean Inn. they make a boar dish that is tasty. you might try looking at german recipes.

[BadKitty]

the observation that while cooking is an interest for many on calguns, it gets slammed in OT. too bad about that.

i'm not trying to reinforce that a woman's place is in the kitchen; i'm trying to create a safe place for men and women alike to share their cooking recipes.

and if you only want to make rude comments about participants, please keep it to yourself. OT is the place you want to be.

I cut and pasted this from the other thread; but, it's worth repeating here. MZ, thank you for stating this upfront. It was a male CalGunner that commented to us here in the Ladies Forum that he is not able to post recipes on CG without receiving hassle. We are happy to host that thread here so that no one will feel like he or she will get clowned for posting a recipe. That said, I expect this thread to stay above the board and any negative or mocking comments about a recipe thread in the Ladies Forum will be frowned upon.

i'm hoping stilly jumps in with that "chicken tikka masala - crockpot style" recipe!

Yes!!!! I love Indian food!


BK

[wayno21]

OK found it, i hit the web site Tyrolean Inn, not really that expensive, all sounds good except for the sauerkraut. Should I find myself down there I will make a point to try it. I have cooked the mushroom sauce with both chicken and pheasant, agreed that is comfort food.

[movie zombie]

I remember a board dish with a really nice red sauce........sort of like medallions of boar.

[Off the Roster]

here is the link to my mac & cheese thread - lots of yummy ideas and good recipe links by guy calgunners : )

i still need to buy those dang lil smokies

http://www.calguns.net/calgunforum/showthread.php?p=12467358#post12467358

[movie zombie]

oh, yeah, good call to link that thread here!
even though I prefer my mac 'n cheese more traditional i'm going to be experimenting.

[SonofWWIIDI]

[movie zombie]

OMG, those look yummy!

[SonofWWIIDI]

OMG, those look yummy!

Oh, they definitely are!! When I make it just for me, and/or a few select friends that can handle it, I will add to the paste (during blending) some habanero, or ghost chiles! Bump up the heat!! Most don't like it that hot though.

[stilly]

I cut and pasted this from the other thread; but, it's worth repeating here. MZ, thank you for stating this upfront. It was a male CalGunner that commented to us here in the Ladies Forum that he is not able to post recipes on CG without receiving hassle. We are happy to host that thread here so that no one will feel like he or she will get clowned for posting a recipe. That said, I expect this thread to stay above the board and any negative or mocking comments about a recipe thread in the Ladies Forum will be frowned upon.


Yes!!!! I love Indian food!


BK

...So really, I just wanted things to be a bit more organized and I will not ever post anymore recipes in OT because quite frankly, I do not really like going in that place anymore.

With that said, I am sure the ladies would keep a RECIPE thread from getting buried like they have been in OT, because, well, you know why...

SO with that, here is MY first contribution to this thread.

Cajun Beef Tenderloin rub for, well, I use it for Beef.. I made it into a PDF some time ago.

Anyways

enjoy a commercial quality rub that can make all cuts of beef taste good.

http://www.stillyvision.com/files/cajunbeeftenderloin.pdf

As for the Crock Pot Chicken Tikka Massala, well, since I discovered POACHED chicken I have been wondering if I need to revisit that and make some changes.

It is NOT a finished product now that I learned a few more things. I will wait a day or so before posting it :\

[movie zombie]

son, you must post the chili verde recipe!

stilly, that rub would be equally good on pork!
I recently did one similar on pork belly and my husband said "you nailed it!"

[stilly]

It could very well be. I do not eat pork usually. Lately though I have made nothing but chicken.

[Ricky-Ray]

Cooking/Recipe thread sounds like a good idea. Great way for calgunner's to show off their cooking skills and recipes.

I've just sent a message to the higher ups so waiting to hear back.

[Hoshnasi]

Simple Mead.

5 gallon carboy w/ airlock
15.5 pounds of honey (your choice)
1 packet of Lalvin D47 Yeast and 1 tsp of yeast nutrient
4+ gallon of bottled spring water to fill carboy

-Combine honey with warmed spring water in stock pot (about a gallons worth) to thin out honey for pouring.

-Fill carboy 3/4 full, cap and agitate vigorously for five minutes, this aerates the must.

-Fill carboy 1" above shoulder, pitch yeast after activating it in a little warm water.

-Place airlock, leave alone.

At this point if you have another carboy, after one month, siphon the mead from the first carboy into the second. This is called racking and helps the overall flavor by getting the mead away from the now dormant yeast collecting on the bottom of the carboy.

If you only have one carboy, leave it alone for 2-3 months. Bottle as desired and ENJOY!


(sorry I am not a lady)

[SonofWWIIDI]

son, you must post the chili verde recipe!

stilly, that rub would be equally good on pork!
I recently did one similar on pork belly and my husband said "you nailed it!"

I will try to do it later tonight when I get home.