***Official FitFreak.Net Cooking Academy****
#23
09-07-2009, 09:10 PM
Ok. I'll contribute 
I'm not nearly on the level of Sid...but I try.
I don't have any "in progress pictues" so I'll try to describe everything as best as I possibly can.
Awesome Steaks
Ingredients:
1" Thick Top Sirloin or New York Strip Steaks approximately 3/4lb-1lb each
Salt
Black pepper
Montreal Jack Steak Rub
Olive Oil
Grill
1. With the steaks at room temperature, give them a light rub down with some olive oil, just to coat the steaks.
2. Sprinke a little bit of salt and pepper on both sides of the steaks. Allow the seasonings to settle at least a few minutes before throwing them on the grill.
3. Once your grill is pre-heated, place the steaks on the grill in a place of medium-high heat.
4. Grill for approximately 3-4 minutes on each side.
5. Sprinkle the Montreal Jack Steak rub generously on each side of the steak and let cook for an additional minute on each side
6. Remove from grill, let cool a little, serve and enjoy (steaks should be medium-rare)
**Important note for Steaks**
I don't know if it's just me...but I find that the fewer times I flip my steaks, the jucier they are. As a rule of thumb, I flip all steak/chicken/chops a maximum of 2 times.
Garlic Mashed Potatoes (most basic recipe. Not exactly gourmet, but damn tasty)
Ingredients:
Potatoes (quantity depending on how much mashed potatoes you will be requiring)
Heavy whipping cream
Butter or Margarine
4-6 cloves of garlic minced
Salt
Pepper (if desired)
Potato Masher
Wire Whisk
Stock Pot
1. After washing the potatoes, cut them into quarters. You may leave the skin on if you so choose.
2. Once the potatoes are quartered, place them in the stock pot at medium heat and bring to a light rolling boil.
3. Check the potatoes often for tenderness. I usually leave them for about 15-20 minutes, stirring occasionally.
4. Once the potatoe wedges are soft enough for mashing, strain them into a collander
5. Mash the potatoes with your potato masher in a large mixing bowl to break up the pieces.
6. While you mash, fold the heavy whipping cream into the potatoes. The amount of cream depends on how thick/thin you like your mashed potatoes.
7. Place approximately 2/3 stick of butter for every 10lb of potatoes you mash (I'm usually cooking for a large group so I make about 20lbs at a time)
8. With a wire whisk, mix around the butter/cream/potatoes while adding the minced garlic until your potatoes reach the thickness/consistency you desire.
9. Add salt/pepper to taste and Garlic powder (if necessary)
**The great thing about mashed potatoes is that it's 100% based on feeling. If you feel they're too thick, add some cream. If it's too lumpy, whisk it more
Easy way to steam-grill vegetables
Ingredients/materials:
Vegetables (I usually use Asparagus, Yellow/Red Pepper, and sometimes mushrooms)
1 clove of garlic, chopped
1/2 onion
2T Soy Sauce
Salt
Pepper
Aluminum Foil
Grill
1. After washing/cutting all your vegetables, lay a large sheet of aluminum foil on the countertop.
2. Place all ingredients in the middle of the foil
3. Fold the foil in half to make a "veggie Taco" and roll at the top
4. Twist ends together tightly
5. Throw the parcel on the grill for 10 minutes. Shake parcel occasionally
6. Remove from grill, let cool, release steam and serve
What we get at the end of all this?
That's not oil/fat sitting on top of the steak....that's blood We likes it raw....and wriggly!
I'm not nearly on the level of Sid...but I try.I don't have any "in progress pictues" so I'll try to describe everything as best as I possibly can.
Awesome Steaks
Ingredients:
1" Thick Top Sirloin or New York Strip Steaks approximately 3/4lb-1lb each
Salt
Black pepper
Montreal Jack Steak Rub
Olive Oil
Grill
1. With the steaks at room temperature, give them a light rub down with some olive oil, just to coat the steaks.
2. Sprinke a little bit of salt and pepper on both sides of the steaks. Allow the seasonings to settle at least a few minutes before throwing them on the grill.
3. Once your grill is pre-heated, place the steaks on the grill in a place of medium-high heat.
4. Grill for approximately 3-4 minutes on each side.
5. Sprinkle the Montreal Jack Steak rub generously on each side of the steak and let cook for an additional minute on each side
6. Remove from grill, let cool a little, serve and enjoy (steaks should be medium-rare)
**Important note for Steaks**
I don't know if it's just me...but I find that the fewer times I flip my steaks, the jucier they are. As a rule of thumb, I flip all steak/chicken/chops a maximum of 2 times.
Garlic Mashed Potatoes (most basic recipe. Not exactly gourmet, but damn tasty)
Ingredients:
Potatoes (quantity depending on how much mashed potatoes you will be requiring)
Heavy whipping cream
Butter or Margarine
4-6 cloves of garlic minced
Salt
Pepper (if desired)
Potato Masher
Wire Whisk
Stock Pot
1. After washing the potatoes, cut them into quarters. You may leave the skin on if you so choose.
2. Once the potatoes are quartered, place them in the stock pot at medium heat and bring to a light rolling boil.
3. Check the potatoes often for tenderness. I usually leave them for about 15-20 minutes, stirring occasionally.
4. Once the potatoe wedges are soft enough for mashing, strain them into a collander
5. Mash the potatoes with your potato masher in a large mixing bowl to break up the pieces.
6. While you mash, fold the heavy whipping cream into the potatoes. The amount of cream depends on how thick/thin you like your mashed potatoes.
7. Place approximately 2/3 stick of butter for every 10lb of potatoes you mash (I'm usually cooking for a large group so I make about 20lbs at a time)
8. With a wire whisk, mix around the butter/cream/potatoes while adding the minced garlic until your potatoes reach the thickness/consistency you desire.
9. Add salt/pepper to taste and Garlic powder (if necessary)
**The great thing about mashed potatoes is that it's 100% based on feeling. If you feel they're too thick, add some cream. If it's too lumpy, whisk it more
Easy way to steam-grill vegetables
Ingredients/materials:
Vegetables (I usually use Asparagus, Yellow/Red Pepper, and sometimes mushrooms)
1 clove of garlic, chopped
1/2 onion
2T Soy Sauce
Salt
Pepper
Aluminum Foil
Grill
1. After washing/cutting all your vegetables, lay a large sheet of aluminum foil on the countertop.
2. Place all ingredients in the middle of the foil
3. Fold the foil in half to make a "veggie Taco" and roll at the top
4. Twist ends together tightly
5. Throw the parcel on the grill for 10 minutes. Shake parcel occasionally
6. Remove from grill, let cool, release steam and serve
What we get at the end of all this?
That's not oil/fat sitting on top of the steak....that's blood
We likes it raw....and wriggly!
Last edited by DrKelso; 09-07-2009 at 09:14 PM.
#25
10-07-2009, 09:22 AM
New Recipe:
Kelso's Stuffed Shells!
This is my secret weapon recipe. In some part of my soul, I honestly believe that this very recipe helped me bag myself a hot chick (who is now my fiance
)
Prep Time: 50-60 minutes
Cook Time: 20-25 minutes
Ingredients:
-2 boxes of Jumbo Shells (you can use 1 box if you're real careful. I allow for a 30% breakage loss)
-Any basic red sauce. Use as much or as little as you like.
-1lb of ground beef
-1 large yellow onion, diced
-4 cloves of garlic, minced
-Extra virgin olive oil
-1.5lb Ricotta Cheese
-16oz of shredded mozarella cheese
-1 cup parmesan cheese, grated
-1 16oz package of frozen, cut-leaf spinache, squeeze dried
-Salt & Pepper
-2 eggs
-Large baking pan
-Large stock pot
-Large Skillet/Frying pan
Directions:
-Preheat oven to 350°F
-Bring large pot of water to a boil. Add shells to boiling water. Be careful not to break them.
-In a Large Skillet, lightly brown the onion and garlic in olive oil
-Add the ground beef and brown thoroughly.
-Add the spinache to the pan and cook until the spinache is soft.
-In a mixing bowl, combine the ricotta cheese, 1cup of the mozarella cheese, the parmesan cheese, and 2 eggs. Mix.
-Combine the cheese mixture with the beef/spinache mixture.
-Lightly coat the baking pan with olive oil so that the shells won't stick during baking.
-When the shells are cooked al dente, remove from heat and flush with cold water. I prefer to leave the shells in water to prevent breakage during straining.
-Place about 1.5 Tbsp of the stuffing inside of each shell and place shells in the baking pan. Don't be afraid to crowd the pan. It'll still be ok
The stuffing station. Note the pot is still full of cold water
This is the best technique for opening your shells. Hold from the sides and put your thumb inside to make the shells open like a bowl. Note the thin layer of olive oil in the pan
One down...about 40 more to go
-Once your pan is filled to capacity with shells, pour a layer of the red sauce over the top. Be generous so that the sauce can work it's way around the shells.
-Be generous with the sauce, but remember we are not making soup.
-Sprinkle the rest of the mozarella cheese over the top of the shells. Add extra if your heart so desires.
-Place the baking pan full of yummy goodness onto the center rack of the oven and back for 20-25 minutes at 350°F.
-Once the cheese on top is melted sufficiently, remove from the oven and let cool.
-Enjoy your meal, and make sure you have a turtleneck to cover up the hickey's you're bound to have after flexing your culinary prowess.
Kelso's Stuffed Shells!
This is my secret weapon recipe. In some part of my soul, I honestly believe that this very recipe helped me bag myself a hot chick (who is now my fiance
)Prep Time: 50-60 minutes
Cook Time: 20-25 minutes
Ingredients:
-2 boxes of Jumbo Shells (you can use 1 box if you're real careful. I allow for a 30% breakage loss)
-Any basic red sauce. Use as much or as little as you like.
-1lb of ground beef
-1 large yellow onion, diced
-4 cloves of garlic, minced
-Extra virgin olive oil
-1.5lb Ricotta Cheese
-16oz of shredded mozarella cheese
-1 cup parmesan cheese, grated
-1 16oz package of frozen, cut-leaf spinache, squeeze dried
-Salt & Pepper
-2 eggs
-Large baking pan
-Large stock pot
-Large Skillet/Frying pan
Directions:
-Preheat oven to 350°F
-Bring large pot of water to a boil. Add shells to boiling water. Be careful not to break them.
-In a Large Skillet, lightly brown the onion and garlic in olive oil
-Add the ground beef and brown thoroughly.
-Add the spinache to the pan and cook until the spinache is soft.
-In a mixing bowl, combine the ricotta cheese, 1cup of the mozarella cheese, the parmesan cheese, and 2 eggs. Mix.
-Combine the cheese mixture with the beef/spinache mixture.
-Lightly coat the baking pan with olive oil so that the shells won't stick during baking.
-When the shells are cooked al dente, remove from heat and flush with cold water. I prefer to leave the shells in water to prevent breakage during straining.
-Place about 1.5 Tbsp of the stuffing inside of each shell and place shells in the baking pan. Don't be afraid to crowd the pan. It'll still be ok
The stuffing station. Note the pot is still full of cold water
This is the best technique for opening your shells. Hold from the sides and put your thumb inside to make the shells open like a bowl. Note the thin layer of olive oil in the pan
One down...about 40 more to go
-Once your pan is filled to capacity with shells, pour a layer of the red sauce over the top. Be generous so that the sauce can work it's way around the shells.
-Be generous with the sauce, but remember we are not making soup.
-Sprinkle the rest of the mozarella cheese over the top of the shells. Add extra if your heart so desires.
-Place the baking pan full of yummy goodness onto the center rack of the oven and back for 20-25 minutes at 350°F.
-Once the cheese on top is melted sufficiently, remove from the oven and let cool.
-Enjoy your meal, and make sure you have a turtleneck to cover up the hickey's you're bound to have after flexing your culinary prowess.
Last edited by DrKelso; 10-07-2009 at 09:24 AM.
#27
12-23-2009, 10:47 PM
Grandma's Pork Chop Casserole
Well, boys & girls, it's that time again. Time for another down and dirty southern recipe I learned many moons ago from my Nanny when she was still with us.
This time around we are going to learn how to make pork chop casserole. Just like any good self-respecting southern casserole, it contains cream of mushroom soup.
Here are the ingredients:
4-6 pork chops
6-8 potatoes, sliced, 1/4" thick
1 large onion (red, white or vidalia) half rings, 1/4" thick
1-2 large cans cream of mushroom soup
1-2 large cans of milk
Garlic powder
Onion powder
Minced onion, dried
kosher salt
fresh cracked black pepper
I like to cook this low and slow, so preheat your oven to 325˚F
Place your thawed chops into a large casserole pan.
Season both sides with kosher salt, fresh pepper, garlic powder, onion powder, and minced onion.
I always touch up the edge on my knife before I start to cut/chop/slice. EdgeSelect rocks!
Cut your washed potatoes into 1/4" slices and layer them onto the chops.
Season the potatoes with the same combo of salt, pepper, garlic & onion powders, and minced onion
Layer more potatoes and seasoning
Cut onion into half rings, 1/4" thick and layer on top of potatoes, and season one last time with entire combo
Mix in a bowl equal amounts of cream of mushroom soup and milk. How much you use will depend on the amount of meat/vegs and the size of your pan. You want to cover everything, and almost submerge everything in the soup mixture. After I add the soup/milk, I top it all off with a generous amount of fresh black pepper.
Then cover with foil and cook for 3 to 3.5 hours in a 325˚F oven.
I forgot a crucial step this time around: You should remove the foil for the last 30min of cooking to give a nice golden crust.
After 3.5 hours, ENJOY yo-self!
This time around we are going to learn how to make pork chop casserole. Just like any good self-respecting southern casserole, it contains cream of mushroom soup.
Here are the ingredients:
4-6 pork chops
6-8 potatoes, sliced, 1/4" thick
1 large onion (red, white or vidalia) half rings, 1/4" thick
1-2 large cans cream of mushroom soup
1-2 large cans of milk
Garlic powder
Onion powder
Minced onion, dried
kosher salt
fresh cracked black pepper
I like to cook this low and slow, so preheat your oven to 325˚F
Place your thawed chops into a large casserole pan.
Season both sides with kosher salt, fresh pepper, garlic powder, onion powder, and minced onion.
I always touch up the edge on my knife before I start to cut/chop/slice. EdgeSelect rocks!
Cut your washed potatoes into 1/4" slices and layer them onto the chops.
Season the potatoes with the same combo of salt, pepper, garlic & onion powders, and minced onion
Layer more potatoes and seasoning
Cut onion into half rings, 1/4" thick and layer on top of potatoes, and season one last time with entire combo
Mix in a bowl equal amounts of cream of mushroom soup and milk. How much you use will depend on the amount of meat/vegs and the size of your pan. You want to cover everything, and almost submerge everything in the soup mixture. After I add the soup/milk, I top it all off with a generous amount of fresh black pepper.
Then cover with foil and cook for 3 to 3.5 hours in a 325˚F oven.
I forgot a crucial step this time around: You should remove the foil for the last 30min of cooking to give a nice golden crust.
After 3.5 hours, ENJOY yo-self!
Last edited by Sid 6.7; 12-24-2009 at 12:37 AM.
#30
01-27-2010, 02:39 AM
DrKelso - A good tip for the stuffed shells recipe is to put a little olive oil in the boiling water before you put the shells in. The oil will keep the shells from sticking together, even after you strain them.
#34
11-18-2010, 01:09 PM
This is a great thread! I am new here, and although I came with my Honda Fit in mind, I was quickly attracted to the digital scent of fine cooking.
This weekend, I will post a taco recipe that I learned from my mother in Southern California. It is the destroyer of all other taco recipes!
This weekend, I will post a taco recipe that I learned from my mother in Southern California. It is the destroyer of all other taco recipes!
#37
06-09-2011, 11:04 AM
Man, compared to you guys my cooking is on the level of top ramen. Only recipe/marinade I can share is for chicken that I grill on the BBQ. 1/2 italian dressing with 1/2 teriyaki sauce (veri veri teriyaki from costco is real good) marinade for at least 2 hours but overnight is best
edit: this is meant for boneless skinless thighs or breast
edit: this is meant for boneless skinless thighs or breast
#38
09-25-2011, 03:23 AM
seasame crusted pan seared salmon with seasonal veggies
ingredients;
5oz salmon steak
Fresno chiles(diced)
summer squash(1"cubes)
Japanese eggplant(1"cubes)
Basil leaves whole
Garlic(minced)
Sesame seeds
Soy sauce
Chicken stock
Granulated sugar
Technique; 2 pans 1 hot one unheated add oil liberalyto both
veggies/sauce; in hot pan sautee squash for a minute or so untill they show color add eggplant sautee untill both veggies begin to soften and brown slightly. Add chilies,garlic,basil leaves toss with veggies briefly add about 2oz chicken stock, 3tbls soy sauce 1 heaping spoonfull of sugar reduce heat to medium allow to reduce.
Salmon;season with salt and pepper press one side into sesame seeds. Add to cool oiled pan seed side down. Make sure salmon does not stick (wiggle pan) .sautee untill golden brown flip salmon so presentation side is up in pan. (Seeds up). For rare to med rare finish over low heat for a more well salmon id suggest finishing in the oven.
garnish; shaved carrot and cilantro leaves tossed in lemon juice
Not a simple recipe but looks georgous and tastes amazing. Or come by my work and ill personally fix you up! !
