Man, I'm glad that I can cook. These hoes eyes light up when I tell 'em that I can or my field of occupation. 
Brothas that cook
- Thread starter xselent
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Man, I'm glad that I can cook. These hoes eyes light up when I tell 'em that I can or my field of occupation.
yeah mayne im a fool in that kitchen and on that grill
bitches love that shit
I can cook better than them and probably half of their mammas too
thank god this came back
i got some shit to show yall
starting with last night
SHrimp Etoufee ( at the crib)
Lam loin
Herb crusted rack of lamb
Yo fam you gotta share the recipe herb crusted lamp joint. The other ones as well
Herb Crusted Racks of Lamb
Per Serving (excluding unknown items): 1205 Calories; 105g Fat (79.3% calories from fat); 54g Protein; 8g Carbohydrate; 1g Dietary Fiber; 252mg Cholesterol; 796mg Sodium. Exchanges: 1/2 Grain(Starch); 10 Lean Meat; 1/2 Vegetable; 3 1/2 Fat.
2 racks American Lamb (8 ribs each), trimmed
3/4 cup finely chopped parsley
1 medium onion, finely chopped
1 tablespoon fresh dill weed or 1 teaspoon dried dill weed, chopped
1/4 cup fine dry bread crumbs
2 teaspoons fresh oregano leaves or 1/2 teaspoon dried oregano, chopped
1 teaspoon salt
1/4 teaspoon pepper
I would add about a cup of dijon mustard
1. Combine all ingredients, except lamb; mix well. Pat mixture on outside of racks.
2. Place lamb on broiler rack, bone-side down, in shallow roasting pan. Roast 30 to 35 minutes in 375ºF oven or to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Cover and let stand for 10 minutes. Internal temperature will rise approximately 10 degrees.
7-MEAT Deluxe Sancocho
http://www.dominicancooking.com/beans-soups-stews/1360-sancocho-7-meat-hearty-stew.html
Before starting to cook: Cut the meat into small pieces. Scrub the meat (except the pork sausage) with the lemon.
Ingredients:
* 2 lbs beef with bones
* 1 lb of goat meat
* 1 lb. pork sausage (longaniza)
* 1 lb pork
* 1 1/2 lb chicken
* 2 lbs of pork ribs
* 1 lb of bones from a smoked ham
* 4 lemons cut in halves
* 1 tablespoon of mashed garlic
* 4 tablespoons of oil
* 1/2 lb of Yuca cut into 1-inch thick pieces
* 1/2 lb of yam cut into 1-inch thick pieces
* 2 celery stalks
* 1/2 lb of malanga cut into 1-inch thick pieces
* 1/2 lb of potatoes cut into 1-inch thick pieces
* 3 unripe plantains, 2 cut into 1-inch thick pieces
* 2 cubes of beef stock (optional)
* 2 corn cobs cut into 2-inches long pieces (may be omitted)
* 1/2 teaspoon of powdered oregano
* 1/2 teaspoon of coriander/cilantro
* 2 teaspoons of vinegar
* 2 teaspoons of chili pepper sauce or agrio de naranja
* *10 Bollitos de harina (boiled flour rolls) (optional)
Preparation:
1. Place the beef in a pan and add the celery, coriander, oregano, garlic, vinegar, and salt. Marinate for at least half an hour. In an iron pot heat the oil, add the beef and stir (be careful with hot oil splattering). Cover and and simmer for 10 minutes. Add a few spoons of water if the meat sticks to the pot. Add the pork and let simmer for 15 minutes, adjust water when necessary. Add the rest of the meat to the pot (except for the chicken) and let simmer for another 15 minutes, adding tablespoons of water as needed to prevent it from burning. Add the chicken and let simmer for another 10 minutes.
2. Add 1/4 gallon of water to the pot and bring to a boil. Add the yam, malanga and the two plantains that you had previously cut. Add the bollitos now. Let simmer for 15 minutes. Add all remaining ingredients and adjust water when necessary. Stir regularly to avoid excessive sticking. Let simmer until the last ingredients you added are tender. Grate the remaining plantain and add to the pot. Let simmer until the stew is thick.
3. Adjust salt to taste. Serve while hot with white rice.
Thanks! I'm always down for Stews and soups. Easy to prepare, always filling and you can eat on it for a good week or two. I'm going to go all soup nazi this year. Especially come winter so I'm grabbing as many soup recipes as I can.
Buck Snort Chili
A recipe I saved from http://www.camp-cook.com
Rub for Brisket
Billy Bones Beef Master Rub (If using this specific rub add rub a couple hours the day of the smoke not overnight).
4-5 lb brisket cut into 3/8 inch cubes
1 12oz bottle Dos Equis Amber Beer
2 small packets of Sazon Goya Seasoning
2 envelopes McCormick’s Original Chili Seasoning
Billy Bones Buck Snort Chili Seasoning to taste
2 16 oz cans Bush Dark Red Kidney Beans
2 16 oz cans Bush Light Kidney Beans
2 16 oz cans Bush Black Beans
2 Cans Fire Roasted Diced Tomatoes
1 small can tomato paste
32 oz Beef broth
Large bottle Spicy V8 juice (use as a thinner)
Fresh Ingredients
1-3 whole fresh jalapeno peppers (adjust to your taste)
1-2 serrano peppers (adjust to your taste)
1 red chili pepper (adjust to your taste)
1 can chipotle peppers in adobo (adjust to your taste)
1/2 lb bacon chopped
1 lb finely diced chorizo
1 1/2 med onion finely chopped or pulsed in a processor.
2 bell peppers 1 red 1 yellow diced
Chili Topping
16 oz sour cream
1-2 lbs grated 4 cheese mix
1-2 Tbsp ground cumin
2 fresh limes
Smoke brisket at 225 degrees to 190 or so internal (want a little bite left before cubed up). Place pan under the flat to catch juices. Once brisket hits 185-190 wrap in foil to rest for two hours. Reserve any remaining juice.
While brisket is resting you may prep the fresh ingredients then zip lock or Tupperware until needed.
In dutch oven add chopped bacon. Remove bacon adding onions and couple Tbsp Buck Snort Chili seasoning to the bacon grease to sweat. Remove onions.
Dice and brown the chorizo add bell peppers, onion and bacon back to pot with McCormick’s seasoning. Add the beer.
Dice the brisket and add to pot (and any juice from brisket). Add beans, diced tomatoes, tomato paste, 2 more Tbsp Buck Snort Chili Seasoning, Sazon Goya seasoning, add beef broth.
Chop up 3 chipotle peppers in adobo sauce. Float fresh jalapeño and hot peppers and simmer for 30-60 mins.
Dump chili into an aluminum pan. Place in smoker for 90 minutes at 225 with a small chunk of hickory.
Chili Topping
Mix 16oz sour cream and 1 Tbsp Cumin (adjust to your liking). Unlike sour cream alone the addition of the cumin actually opens up and enhances the chili's flavor.
After smoking put the chili back in the dutch oven with a bit more beef broth or some spicy V8 to thin to your liking. Served up with cheese, sour cream cumin, and a wedge of flour tortilla.
A recipe I saved from http://www.camp-cook.com
Rub for Brisket
Billy Bones Beef Master Rub (If using this specific rub add rub a couple hours the day of the smoke not overnight).
4-5 lb brisket cut into 3/8 inch cubes
1 12oz bottle Dos Equis Amber Beer
2 small packets of Sazon Goya Seasoning
2 envelopes McCormick’s Original Chili Seasoning
Billy Bones Buck Snort Chili Seasoning to taste
2 16 oz cans Bush Dark Red Kidney Beans
2 16 oz cans Bush Light Kidney Beans
2 16 oz cans Bush Black Beans
2 Cans Fire Roasted Diced Tomatoes
1 small can tomato paste
32 oz Beef broth
Large bottle Spicy V8 juice (use as a thinner)
Fresh Ingredients
1-3 whole fresh jalapeno peppers (adjust to your taste)
1-2 serrano peppers (adjust to your taste)
1 red chili pepper (adjust to your taste)
1 can chipotle peppers in adobo (adjust to your taste)
1/2 lb bacon chopped
1 lb finely diced chorizo
1 1/2 med onion finely chopped or pulsed in a processor.
2 bell peppers 1 red 1 yellow diced
Chili Topping
16 oz sour cream
1-2 lbs grated 4 cheese mix
1-2 Tbsp ground cumin
2 fresh limes
Smoke brisket at 225 degrees to 190 or so internal (want a little bite left before cubed up). Place pan under the flat to catch juices. Once brisket hits 185-190 wrap in foil to rest for two hours. Reserve any remaining juice.
While brisket is resting you may prep the fresh ingredients then zip lock or Tupperware until needed.
In dutch oven add chopped bacon. Remove bacon adding onions and couple Tbsp Buck Snort Chili seasoning to the bacon grease to sweat. Remove onions.
Dice and brown the chorizo add bell peppers, onion and bacon back to pot with McCormick’s seasoning. Add the beer.
Dice the brisket and add to pot (and any juice from brisket). Add beans, diced tomatoes, tomato paste, 2 more Tbsp Buck Snort Chili Seasoning, Sazon Goya seasoning, add beef broth.
Chop up 3 chipotle peppers in adobo sauce. Float fresh jalapeño and hot peppers and simmer for 30-60 mins.
Dump chili into an aluminum pan. Place in smoker for 90 minutes at 225 with a small chunk of hickory.
Chili Topping
Mix 16oz sour cream and 1 Tbsp Cumin (adjust to your liking). Unlike sour cream alone the addition of the cumin actually opens up and enhances the chili's flavor.
After smoking put the chili back in the dutch oven with a bit more beef broth or some spicy V8 to thin to your liking. Served up with cheese, sour cream cumin, and a wedge of flour tortilla.
Buck Snort Chili
A recipe I saved from http://www.camp-cook.com
Rub for Brisket
Billy Bones Beef Master Rub (If using this specific rub add rub a couple hours the day of the smoke not overnight).
4-5 lb brisket cut into 3/8 inch cubes
1 12oz bottle Dos Equis Amber Beer
2 small packets of Sazon Goya Seasoning
2 envelopes McCormick’s Original Chili Seasoning
Billy Bones Buck Snort Chili Seasoning to taste
2 16 oz cans Bush Dark Red Kidney Beans
2 16 oz cans Bush Light Kidney Beans
2 16 oz cans Bush Black Beans
2 Cans Fire Roasted Diced Tomatoes
1 small can tomato paste
32 oz Beef broth
Large bottle Spicy V8 juice (use as a thinner)
Fresh Ingredients
1-3 whole fresh jalapeno peppers (adjust to your taste)
1-2 serrano peppers (adjust to your taste)
1 red chili pepper (adjust to your taste)
1 can chipotle peppers in adobo (adjust to your taste)
1/2 lb bacon chopped
1 lb finely diced chorizo
1 1/2 med onion finely chopped or pulsed in a processor.
2 bell peppers 1 red 1 yellow diced
Chili Topping
16 oz sour cream
1-2 lbs grated 4 cheese mix
1-2 Tbsp ground cumin
2 fresh limes
Smoke brisket at 225 degrees to 190 or so internal (want a little bite left before cubed up). Place pan under the flat to catch juices. Once brisket hits 185-190 wrap in foil to rest for two hours. Reserve any remaining juice.
While brisket is resting you may prep the fresh ingredients then zip lock or Tupperware until needed.
In dutch oven add chopped bacon. Remove bacon adding onions and couple Tbsp Buck Snort Chili seasoning to the bacon grease to sweat. Remove onions.
Dice and brown the chorizo add bell peppers, onion and bacon back to pot with McCormick’s seasoning. Add the beer.
Dice the brisket and add to pot (and any juice from brisket). Add beans, diced tomatoes, tomato paste, 2 more Tbsp Buck Snort Chili Seasoning, Sazon Goya seasoning, add beef broth.
Chop up 3 chipotle peppers in adobo sauce. Float fresh jalapeño and hot peppers and simmer for 30-60 mins.
Dump chili into an aluminum pan. Place in smoker for 90 minutes at 225 with a small chunk of hickory.
Chili Topping
Mix 16oz sour cream and 1 Tbsp Cumin (adjust to your liking). Unlike sour cream alone the addition of the cumin actually opens up and enhances the chili's flavor.
After smoking put the chili back in the dutch oven with a bit more beef broth or some spicy V8 to thin to your liking. Served up with cheese, sour cream cumin, and a wedge of flour tortilla.
Props to you melo, I can see that you get busy in the kitchen
.
could any of ya'l break his record..
I could probably get him with the right cutlery and some practice. Without losing any limbs.
I could probably get him with the right cutlery and some practice. Without losing any limbs.
i cant even do that with a regular boning knife
that was super impressive
You must unleash your inner Samurai grasshopper. If you focus on the knife you will miss all that heavenly glory.
those over-processed canned and jarred ingredients are ultra high in sodium fam.
next time try making those from scratch.
it may be a bit more time-consuming, but the meal will be much healthier.
next time try making those from scratch.
it may be a bit more time-consuming, but the meal will be much healthier.
amen.
I'm diggin this thread.
thanks