WBW Cookbook, Post Your Recipes Here!!!

I noticed a lot you peeps cook up awesome food. Tell us your favorite fixings.
No secret recipe crap, give it up for WBW members.

It can be an appetizer, soup, sandwich, entree, desert comfort food, snack or whatever.
I'm on lunch break but I'll be back later.
Post a pic if you like.

@ELI love strawberry shortcake!

There were some great recipes here Kat,
http://whatboyswant.com/forum_read/5059928/1/10/Pure_Burger_Porn_And_Other_Tempting_Treats.html

I Like to make this dip/ appetizer:

take a platter and cover it with refried beans.
Cover that with a layer of guacomole, then sour cream.
spread black olives, jalapenoes, tomatoes, shredded lettuce and shredded cheese.
serve with warm corn chips and beer.

Looks tasty TK!
Are all of the grill masters out grilling today?
Do you make a BBQ sauce to die for?
Maybe a PBJ on white is more your speed.

I don't want to hear that you just say; "Hey woman make me a sammich.'

here's a healthy Baked Salmon Dijon


Ingredients:
1 cup fat free sour cream
2 teaspoons dried dill
3 tablespoons scallions, finely chopped
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1-1/2 pound salmon fillet with skin, cut in center
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Fat free cooking spray as needed

Directions:
Whisk sour cream, dill, onion, mustard, and lemon juice in small bowl to blend.

Preheat oven to 400 degrees. Lightly oil baking sheet with cooking spray.

Place salmon, skin side down, on prepared sheet. Sprinkle with garlic powder and pepper, then spread with the sauce.

Bake salmon until just opaque in center, about 20 minutes.

Yield: 6 servings. Serving size: 1 piece (4 ounces)

You had better pray Notech doesn't post his roadkillmountain man stew.

'Possum stew:

Ingredients

1 1/2 sticks butter
Salt and freshly cracked pepper
2 medium onions diced
6 stalks celery diced
30 cloves garlic, minced
3 bell peppers, cut into medium dice
1 tablespoon dried thyme, ground
1 tablespoon dried oregano, ground
4 bay leaves
2 quarts veal stock
1 cup all-purpose flour
26 ounces dry sherry (750-ml bottle)
1 tablespoon hot pepper sauce
1/4 cup Worcestershire sauce
2 large lemons, juiced
3 cups peeled, chopped, and seeded tomatoes
10 ounces fresh spinach, stems removed, washed roughly chopped
6 medium hard-boiled eggs, chopped into large pieces
1 'possum around 2.0 lbs - serves 5 -6

and you wouldn't even know its possum

Let's get FAT together,

Chicken Cheese Bean Chimichanga

Put a can of cream of chicken soup into a blender with 4 oz can mild green chilies and some lemon juice and some olives, blend then transfer to pot and warm up. I added some red salsa and hot sauce.

Cook chicken, shred, stir in 1 pkt mild taco seasoning, shredded jack cheese, green salsa, sour cream, can of pinto beans. I might have added a little red salsa.

Put some chicken mixture and some sauce into tortilla, roll up and spray with olive oil spray, bake at 350 for 15 minutes, flip, spray and bake 15 minutes.

Top with sauce and cheese. Serve with sour cream and guacamole or salsa



I think for the trout that sour cream with lemon and dill sounds really good!

Great additions abd & nt!
Yeah that fish recipe should work with trout.

I like this Scallop Kabob recipe


Ingredients:
3 medium green bell peppers, cut into 1-1/2-inch squares
1-1/2 pound fresh bay scallops
1 pint cherry tomatoes
1/4 cup dry white wine
1/4 cup vegetable oil
3 tablespoons lemon juice
Dash garlic powder
Black pepper , to taste
4 skewers

Directions:
Parboil green peppers for 2 minutes.

Alternately thread first three ingredients on skewers.

Combine next five ingredients.

Brush kabobs with wine/oil/lemon mixture, then place on grill (or under broiler).

Grill for 15 minutes, turning and basting frequently.

Basic BBQ rub


Makes 1 cup
• 1/4 cup coarse salt (sea or kosher)
• 1/4 cup dark brown sugar
• 1/4 cup sweet paprika
• 3 tablespoons black pepper
• 1 tablespoon garlic flakes
• 1 tablespoon onion flakes
• 1 to 2 1 teaspoon ground chipotle pepper
• 1/2 teaspoon celery seeds

Playing with spices such as rosemary, cumin, ginger or others that you may like can yield great results.

I get a lot of rave reviews on my BBQ and whether it's pork of beef, this is the base for all of it.

Looks good bust!

Pico De Gallo (I love this stuff)


3/4 pound tomatoes (about 2 medium), seeded and finely diced (1 1/2 cups)
1/3 cup chopped cilantro
1/4 cup finely chopped white onion
1 small fresh jalapeño or serrano chile, finely chopped, including seeds, or more to taste
1 tablespoon freshly squeezed lime juice, or more to taste
1/2 teaspoon fine salt, or 1 teaspoon kosher salt


Mix in a bowl.
Some peeps don't like it hot. I make some using bell pepper for them.
You can put it on all kinds of stuff or by itself, Yummy!!!

That would be great with some fajitas kat.

2 12-ounce skirt steaks, each halved
3 tablespoons fresh lime juice, divided
1 large onion, halved lengthwise, thinly sliced
4 large garlic cloves, pressed
1 1/2 tablespoons hot chili sauce (such as sriracha)*
1 tablespoon ground cumin
1 teaspoon finely grated lime peel
2 tablespoons olive oil
12 cherry tomatoes
1/3 cup thinly sliced fresh basil

*Available in the Asian foods section of many supermarkets and at Asian markets.
print a shopping list for this recipe

preparation

Warm flour or corn tortillas Arrange steaks in 13x9x2-inch glass baking dish; sprinkle with salt and pepper. Combine 2 tablespoons lime juice and next 5 ingredients in medium bowl. Pour onion mixture over steaks; turn to coat evenly. Let marinate 10 minutes.

Heat oil in large nonstick skillet over high heat. Add steaks with onion mixture. Cook steaks 1 minute per side. Add tomatoes and basil. Continue cooking steaks to desired doneness, turning occasionally, about 3 minutes longer for medium-rare. Sprinkle mixture with 1 tablespoon lime juice. Cook 1 minute longer to blend flavors. Transfer steaks to work surface. Cut across grain on slight diagonal into 1/2-inch-thick strips. Transfer fajitas to bowl and serve with tortillas.

Nice TK although I would use chicken.
You could also leave out the onion and tomato from the skillet.
Add them to lettuce for a tasty chicken fajita salad.

Great stuff guys.

Bust- I use pretty much the exact same rub except i don't use celery salt. Celery is the one food I can't stand.

At home we cook a lot of Mexican food. But we have to be very selective because the our local taco trucks are SO good, and fast that it doesn't much sense to try what they do so well and cheaply. ( Are you with me ?)

So we really get into the Mexican song book with things like moles. No, not guacamole....but you are on the right track. They are highly seasoned thick sauces that will transport your palate to new levels. Here is one of my favorites which works well with chicken and turkey.

Franceska's Red Ancho Mole

1 large onion, quartered
5 ancho chiles ( anchos are nothing more than dried poblanos)
3-4 Roma tomatoes, halved and seeded
2 large jalapenos, halved
7 large garlic cloves
1 large red bell pepper, chop at about the same size as the onion. that way they cook at the same rate, no ?
1 tsp whole cumin seeds
1/4 cup olive oil
two small chunks of bitter ( 75% cocoa,no ne of that milk chocolate shit...it will mess everything up !!)

Marinade

1/4 cup sugar
1/4 cup coarse salt
1 large stick cinnamon
1 tsp cloves
1 tsp pepper corns
1 bay leaf
8 cups of water

In a sauce pan, mix the marinade ingredients over medium heat and stir until the sugar and salt are completely dissolved. Remove and let the meat marinade in this for at least two hours.

Assemble your veggies on a cookie sheet and drizzle olive, and season with S and P to your taste. Bake at +400 F until the veggies are caramelized.

Boil a few cups of water and pour over the Ancho chiles. Put a weight on the chiles so that they are completely immersed in the water. In about 20-30 minutes they should be soft enough to let you pull the stems out.

While you are waiting for the veggies an chiles to finish, take one cup of pumpkin seeds and roast them in a saute pan with high heat.

When chiles and veggies are ready, put them into a blender or a food processor, along with a cup of the marinade. ( I use a blender, because:
Cuisinart may be French, but it doesn't know shit about making cocktails, and my margarita blender sings like it was truly made for moles as well, thank you very much !) Add the roasted pipitas, the chocolate and liquify the whole mess.

Pour over the the chicken or turkey ( thighs are better than breasts in my view) in an enchilada type pan, and cook in the oven at +350 F for 30-40 minutes.

Serve while hot, with warm tortillas, lime wedges, sliced radishes, sliced red onion, cilantro and lots and lots of good dark Mexican beer. (beer) ( Save those weasel piss Coronas for your Taco Bell take out.

Viva Mexico !

Thanks so much F!!!
I can't wait to try this.
I tried mole sauce in a Mexican restaurant and was not impressed.
I tried it again in another place and they must have your recipe. It was tasty.
I'm more of a wine drinker but I like beer with spicy food.
Living in the sticks, all our stores stock is Tecate, Carta Blanca, Dos Equis and weasel piss and weasel piss light.
at weasel piss!

F,

My mouth is watering.



Davey,
Celery seed, not celery salt. Vital ingredient, that I don't think tastes like celery. That rub was for crowds. I double up on the chipotle pepper (so much better than cayenne) when it's for me. Touch of cumin is my favorite addition when I want something different, or doing a brisket.


Now here's my chicken recipe with a pic from this weekend:

1 whole fryer, rinsed, trimmed, thoroughly dried w/paper towels.
1 stick softened butter.
1 tsp salt
1 tsp fresh ground pepper (never use pre ground)
2 tsp Lawry's Poultry Seasoning
1 tsp granulated garlic
1 tsp freshly ground, dried rosemary
1/2 tsp chipotle pepper

Mix ingredients into the softened (NOT MELTED) butter

spread mix over entire chicken, saving about 1 TBS for inside the cavity. Make several slits in the skin and pack butter mix under the skin as well, particularly around the breast.

Place on rack, breast down (the key to the moist succulent breast meat that so often dries otherwise), slow smoke with apple wood/charcoal for about three hours over indirect heat at around 280F. or until the skin is brown and crispy.

you will throw away the chicken and eat the skin. I mean the skin is the treat for the dude that cleans the carcass (ie: ME)

The breast meat is virtually as moist and tender as the dark. With your eyes closed, it's almost impossible to tell the difference. I do mine over a stone baffle, and the dripping caramelize and smoke back into the meat.

Kat you should ask Latino about kangaroo piss aka Fosters.

ThreadKiller's Killer Baked Beans

OK, I cheat a little and use canned beans get over it.

1 (14- to 15-ounce) can crushed tomatoes in thick purée
1/4 cup packed dark brown sugar
1 1/2 tablespoons mustard (I like the kind with the ground seeds)
1 tsp crushed red pepper
1 tablespoon smoky paprika
2 cloves minced garlic
1 tsp cumin (I add ginger sometimes)
1/2 teaspoon salt
2 (19-ounce) cans small white beans, rinsed and drained (4 cups)
1 medium onion, cut crosswise into 1/4-inch-thick slices
6 bacon slices (1/4 pound)

mix the stuff up except for the bacon and onion.
Add the crosscut onions on top then cover that with the bacon
I forgot the 2 qt bowl
Place in a 400 degree oven 1 to 1 1/2 hors uncovered

**hours**
F that looks like killer mole.
Bust, so far you're the grillmaster.

Quote:

Originally posted by katje

Nice TK although I would use chicken.
You could also leave out the onion and tomato from the skillet.
Add them to lettuce for a tasty chicken fajita salad.

[ Image ]

I'm sorry Kat, noway, ( I know we will be married some day and I though you should know )

Quote:

Originally posted by Notech_The_Abbot

...

I'm sorry Kat, noway, ( I know we will be married some day and I though you should know )

What are you gonna do with her cats?
Uh...never mind...don't answer that...