Modded Mustang Forums banner

1 - 20 of 56 Posts

·
Official Thread Killer
Joined
·
10,459 Posts
Discussion Starter #1 (Edited)
Got that one recipe that you always brag about and want some feedback about it from across America... maybe even the globe by fellow MMers?

Post it up here and see what others say.

Rules:
  • Make sure to post with either step by step, or just a simple guide of what was used.
  • Try to post a pic of the final product so we know what it SHOULD end up looking like.
  • If there are very difficult techniques used, please post how to, not everyone knows the terminology (However, here is a simple guide.)
~~~~~~~~~~~~~~~~~~~~~~~

I'll start with one I made today.


Southwestern Style Pollock with Spanish Style Rice

Spiced (Dark chili, red pepper and salt) Pollock rolled and stuffed with sauteed (pan fried with very little oil/butter) corn spiced with dark chili, allspice and cumin; baked in the over, then a salted butter drizzled over top. Served with extra corn around it.



You can even have the perfect side dish!

Start with plain white rice in a deep pot, add some salt, dark chili powder, and nutmeg. add water and start that to boil. In another pot get some diced tomatoes and add just enough water to cover the bottom of the pot, add in some diced onions, thyme, salt, black pepper, crushed red pepper, allspice and some corn. bring to a boil adding water as needed to keep it soupy. when both are done, merge and stir... then serve!

 

·
Never go ass to mouth.
Joined
·
6,441 Posts
:drool
I'm gonna have to cook up a few of my favorite concoctions, so I can get in on this food porn.
 

·
MM's DRUNKEN SAILOR & master **** shoveler
Joined
·
4,120 Posts
Dont have a cholesterol problem? Let me help you with that!!!

I introduce to MM for your viewing and eating pleasure!

THE SMOKED FATTY

Alright ill include instructions on how to roll your fatty, followed by man oriented instructions on how to smoke it, then for the rest of your girls out there ill include oven directions.

Smoked fatty

Image uploading. Refresh page to view


**** YOU NEED:
1. 1# of bacon (per fatty)
2. 1# of jimmy dean breakfast sausage (whichever flavor you like, i preffer hot)
3. CHEESE!!!!!!!!! pepperjack and velveta block cheese are easily the most popular.
4. mayple syrup
5. brown sugar
6. 11" zip lock bag
7. love

STEP 1.

You open up the bacon to make a bacon weave.
Image uploading. Refresh page to view


STEP 2.

After the weave is made you take the 1 pound of jimmy dean sausage and put it into the 11" ziplock bag (the bacon weave is 11"x11" BTW) and pount it out flat. cut it open with scissors and flip it onto the beacon weave

Image uploading. Refresh page to view


STEP 3.

FILL IT UP!!!!!!!!! dont be shy! at a minimum you need cheese. add your favorite kind of sausage links, pulled pork, onion rings, french fries, pancackes, whatever!!!!!!!!

Image uploading. Refresh page to view


STEP 4.

Roll the fatty onto itself. i dont have pictures of this but its pretty self explanitory. Once its rolled pour the maple syrup all over the top and and rub it with brown sugar. flip the fatty over and do the same with syrup and sugar.

STEP 5.

SMOKE IT!

Image uploading. Refresh page to view


I have used so many different types of wood. my favorite two so far are applewood and maple wood. use whatever you prefer i garuntee it will be good! Bring the smoker to the majic number 225* and sustain that for 5 hours. Now remember you are working with PORK so the temp needs to be around 165-170*

step 5.5 oven bake it......faggot. set your oven to the LOWEST SETTING and bake it....faggot......until the inside gets to 165 AT LEAST! If you dont have a meat thermometer you can get them for 1-2$ from walmart or pretty much anywehere.

STEP 6.

after smoking it like a man.....or baking it...faggot....let it stand for 15 minutes or so so the cheese can harden up.

Then cut.

Image uploading. Refresh page to view


and enjoy.

Image uploading. Refresh page to view
 

·
Registered
Joined
·
5,610 Posts
dam i just made some rub for my ribs this week,i should have took pics,and of me rubbing my meat with it lol
 

·
Registered
Joined
·
528 Posts
Next time I make portuguese soup I'll have to take some measurements, I eyeball all my cooking so its hard to give people recipes lol. I got an easy one for now though.

Spinach Calzones
What you need: fronzen spinach (cooking for a family for 5 I get 2 bags), garlic (fresh diced), salt & pepper, Olive oil (any other cooking oil is fine but olive is best), a can of sliced (or diced) black olives, pepperoni slices, shredded mozzarella (I buy 2 bags) and dough (again I get 2 bags of the premade pizza dough you get at shaws or stop & shop for my house).

What to do: Let dough rise in a bowl put a warm damp cloth over the bowl to speed the process, dough wont rise under room temp so it will take a while if you just pulled it out of the fridge, now take your spinach and start to heat that up, add in your olives (drained) garlic salt and pepper, once that it heated up toss it in a collinder to drain, use your hand or a ladle to drain as much liquid out as possible you dont want water in your calzone, now that your dough has rised you can start to roll it out, use flour on your hands/table so it doesnt stick roll it into a sqaure shape (I usually make 3 out of 2 bags of dough) layer the dough (about an inch in on every side) pepperoni first then cheese then spinach, now roll the dough over (like a joint, just 1 roll your not making cinabons) coat the bottom of a glass baking pan with olive oil place the calzone in seam down and rub some oil on top. place in over at 375 until golden brown all over. let cool for 15 minutes, slice like a loaf of bread and enjoy.

You can replace spinach olives and pepperoni with broccoli ham and red pepper flakes
 

·
Registered
Joined
·
13,624 Posts
Zip, what is that on top of the salmon? Pumpkin seed and pommegranite?
 

·
Administrator
Joined
·
33,193 Posts
boss is here, the simple recipes were fun while they lasted, but this thread is probably about to be taken to a whole new level
 
1 - 20 of 56 Posts
Top