***** The Official Recipe Thread Vol. Blu Rays and Pasta night ********************

Joined May 15, 2008
Presented by Team F-A-Calorie.

"Calorie counters, better get them mo!#&$(%*^ counters calibrated!"
    - Benjamins Franklin

I'll go first:

[h1]Grilled Green Chile-Stuffed Pepper Steaks Wrapped in Bacon[/h1]
  • 4 bonelesss rib-eye steaks, filet mignon, or sirloin steaks, cut 1 to 2 inches thick
  • 4 green New Mexican chiles, roasted, peeled, stemmed, and seeded
  • 4 strips uncooked bacon
  • 2 tablespoons red peppercorns
  • 2 tablespoons white peppercorns
  • 2 tablespoons black peppercorns
  • 2 tablespoons Caribbean habanero sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy
  • 2 tablespoons rice wine vinegar
  • 1/2 teaspoon garlic powder
Slice the steaks horizontally to create a pocket, but do not cut all the way through the steak. Place a green chile into each of the pockets. Wrap a strip of bacon around each steak in the same direction as the pocket and secure with a toothpick.

Wrap the peppercorns in a kitchen towel and with a meat pounder or rolling pin gently pound the peppercorns until coarsely crushed. Press the crushed peppercorns into the sides of each steak. Place the steaks into a non-metallic pan.

To make the marinade: combine the habanero sauce, Worcestershire, soy sauce, vinegar, and garlic powder in a bowl. Pour the marinade over the meat, and marinate in the refrigerator for 2 to 3 hours.

Preheat the grill and bring the steaks up to room temperature before placing on the grill. Grill the steaks over medium heat for about 12 to 16 minutes for medium-rare or until the internal temperature reaches 150 degrees F.

Place the steaks on individual plates, 
and serve.

"lettuce soup for dinner? where they do that at?!"
Joined May 15, 2008
[h1]Grilled Corn Skewers with Chipotle- Cilantro Butter[/h1]
  • 6 ears fresh corn
    , silks removed, husks left on, soaked in cold water
    for 5 minutes
  • 2 sticks unsalted butter, at room temperature
  • 2 to 4 chipotle chiles in adobo, pureed, 2 tablespoons total
  • 2 cloves garlic, chopped
  • 1/4 cup freshly chopped cilantro leaves, plus more for garnish
  • Salt
    and freshly ground black pepper
  • Honey
    , to taste
  • Special equipment: 6-inch wooden skewers, soaked in water for 30 minutes
Heat grill over high heat.

Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender. Remove from the grill, let cool slightly, remove husks and cut into 1-inch rounds.

Combine the butter, chipotle, garlic, cilantro, salt, pepper and honey in a food processor until smooth.

Skewer the corn onto 1 skewer (so the corn lays flat), and season with salt and pepper. Grill for 2 to 3 minutes per side until slightly charred. Remove and immediately brush with the butter and garnish with chopped cilantro.
Joined May 15, 2008
Originally Posted by CincoSeisDos

I've got a small Turkey in the freezer, lemme know what I can make with it.

use the drumsticks for this...

[h1]Sherry Vinegar-Brown Sugar Glazed Turkey Drumsticks[/h1]
  • 6 turkey drumsticks, 14 to 16 ounces each
  • Olive oil
  • Salt and freshly ground black pepper
  • Sherry Vinegar-Brown Sugar Glaze, recipe follows
Prepare a charcoal grill for indirect grilling or heat a gas grill to medium heat. Brush drumsticks with oil and season with salt and pepper. Place on the grill over the coals (if using charcoal grill) and grill until golden brown on all sides. Move the drumsticks to the cooler part of the grill, place the lid on and continue cooking until just cooked through, about 45 minutes to 1 hour, brushing with the glaze during the last 20 minutes of cooking. Remove from the grill, brush with more of the glaze and let rest 10 minutes before serving. If using gas, cook at medium heat the whole time with the lid closed after a crust has formed.
[h2]Sherry Vinegar-Brown Sugar Glaze:[/h2]nocoupons
  • 2 tablespoons olive oil
  • 2 shallots, coarsely chopped
  • 4 cloves garlic, coarsely chopped
  • 1 cup aged sherry vinegar
  • 1/4 cup dark brown sugar
  • 1 tablespoon Spanish paprika
  • 4 canned plum tomatoes, drained and chopped
  • 4 cups homemade chicken stock
  • Salt and freshly ground black pepper
Heat oil in a medium saucepan over medium-high heat on the grates of the grill. Add the shallots and garlic and cook until a light golden brown. Add vinegar and cook until reduced by half. Add sugar, paprika, tomatoes and chicken stock and cook until reduced by half and tomatoes are very soft. Transfer to a blender and blend until smooth. Return to the saucepan and cook until thickened; season with salt and pepper. Let cool.

Joined May 15, 2008
Originally Posted by CincoSeisDos

I've got a small Turkey in the freezer, lemme know what I can make with it.
Use the turkey breast for this...

[h1]Bacon and Herb Roast Turkey Breast[/h1]
  • 3 strips thick-cut bacon
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon freshly chopped sage leaves
  • 1 1/2 teaspoons freshly chopped rosemary leaves
  • 1 teaspoon freshly chopped oregano leaves
  • 1 teaspoon freshly chopped thyme leaves
  • 3 tablespoons unsalted butter, softened at room temperature
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1 (5 1/2 to 6-pound) whole turkey breast, rinsed and patted dry
Preheat the oven to 375 degrees F and line a shallow roasting pan or baking dish with aluminum foil.

Cook the bacon in a medium skillet until crisp. Transfer to paper towels to drain, reserving 1 tablespoon of the rendered bacon fat separately. When the bacon has cooled, chop it finely and transfer to a small bowl. Add the garlic, sage, rosemary, oregano, thyme, butter, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Using a small spoon, mix thoroughly to combine and form a paste.

Using your fingertips, gently loosen the skin on both sides of the turkey breast so that it is separated from the flesh. Divide the herb paste in half and gently spread half between the skin and flesh on each side of the breast. Season the outside of the turkey breast with the remaining teaspoon of salt and 1/2 teaspoon of pepper. Brush the turkey all over with the reserved bacon fat. Place prepared turkey breast in the prepared pan and roast, uncovered, until an instant-read thermometer inserted into the deep portion of the breast registers 165 degrees F, 1 hour to 1 hour and 10 or 15 minutes. Remove from the oven and allow to rest for 20 minutes before carving into thin slices. Serve with the pan drippings.
Joined Mar 29, 2002
Bananna pudding

4 banannas

3/4 cup sugar

2 tb sp salt

can of condensed milk

2 eggs

2 tb sp cinnamon

3 packets of instant oatmeal

4 tb sp of vanilla extract

1/2 cup raisins


combine milk sugar, cinnamon, vanilla, flour, salt. 

pour in a & pot cook low/medium heat it while constantly stirring add the 2 eggs

after a while it will thicken up cut up & add bannanas, raisins

boil water & cook the oatmeal

add to the pudding

refridgerate & eat
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