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User avatar
By BaggerMcGuirk
#594817
Tell the MOB that now I'm hungry.
Chicken Adobo sounds good too.
How's the god?
Give Ling a scratch from me.
User avatar
By blumpkin
#594819
Thought about Ya the whole time Bagger.

I am probably gonna pimp her outlaw Lumpia sales on this thread.

Easy to ship.



Ling girl on a pretty good day recently, thanks to you folks.



[report]
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User avatar
By BaggerMcGuirk
#594991
I'll take 2 dozen please.
User avatar
By Average Joe
#594992
I consider D-nymph, Porno Mike, and the rest of the Rust Bake cooking crew to be the undisputed masters of fried food, which is why I was hesitant to post up my fried chicken recipe, but since SOBF and foureyedgeek requested that I do so, here it is.

Step 1: Brine the chicken.

Do not skip this step, because it’s incredible what a difference this makes.
My basic brine is ½ cup of kosher salt to 4 cups of water. You can brine the chicken in a Ziploc bag or in a pot (make sure the brine covers the chicken). Keep it in the fridge for about 4 hours. Feel free to experiment with the salt to water ratio, as well as with the amount of time the chicken sits in the brine, until you find something you like. You can also add other stuff to the brine (sugar, onions, garlic, peppercorns, bay leaves, rosemary, lemon juice, etc.) if you so desire.

Once the chicken is brined, rinse it off and pat it dry with paper towels.

Step 2: Heat up some oil to about 350 degrees. I like to use peanut oil and a cast iron skillet. A candy or frying thermometer will tell you when the oil has reached the proper temperature.

Step 3: While the oil is heating up, mix together the following ingredients.

1 cup all-purpose flour
1/3 cup cornstarch
½ cup grated Parmesan cheese
1 teaspoon paprika
½ teaspoon dry mustard
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon cayenne
Freshly ground black pepper to taste

If you’re going to cook a lot of chicken then double or triple this.

Step 4: Pour some buttermilk into a bowl. If you can’t find buttermilk, or if you’re only going to fry up a couple pieces of chicken and don’t want to buy a large container of buttermilk, then get a small container of plain yogurt and mix it with some milk until it’s the consistency of buttermilk. It works just as well.

Step 5: Coat the chicken in the buttermilk (or yogurt milk). Dredge it through the flour mixture, then drop it into the 350 degree peanut oil. Don’t crowd the pan with too many pieces at one time.

Cook 10-12 minutes per side. When fully cooked, the internal temperature of the chicken should be 180 degrees.

Remove the chicken from the oil, and put it on a rack to drain and cool.

THE OPTIONAL ITALIAN TWIST

While the chicken is brining, saute 1 red bell pepper (chopped), 1 onion (chopped), and 3 garlic cloves (minced) in some olive oil (salt and pepper to taste). Add 1 cup red wine, 1 can chicken broth or stock, 1 can (28 ounce) diced tomatoes with juice, 3 tablespoons drained capers, ½ cup black olives, some fresh or dried oregano, and some fresh or dried basil. Let it simmer uncovered on low for about an hour, stirring as necessary.

Reheat the sauce while the chicken is frying. Once hot, add ½ cup of sliced crimini mushrooms and cook another ten minutes.

Plate the chicken and spoon the sauce over it for a tasty chicken cacciatore.
User avatar
By Horn_Identity
#595003
Good stuff Blump. Hmmmm...... pancit and lumpia, wonderful staple Filipino dish. Has she made you any oxtail and tripe Kare-Kare yet? How about Dinuguan? I'd like to see a SBS video of that Dinuguan dish if all possible. :cool
User avatar
By root wad
#595428
[quote="blumpkin"][report][size=200]



Mail Order Bride put together something for a Drakian's grand daughter.

I thought it should end up here as well.




























Carry on....



[/size]
[/report][/quote]
Thanks Blummers and MOB. Their effort were the hit of the evening. Many requests for the recipe and they learned a good deal about Filipino ways.
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The 9 year old's efforts.
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User avatar
By SLSS
#595429
Well damn, if that's not a little slice of awesomeness. Well played Blum, MOB and Grandpa Root. :cool
User avatar
By ironman
#595657
I owe this recipe to my friend Greg, who cooked the best meal from scratch I've ever had. Notes were taken. Here's my version.








Turned my house into a taqueria. El Grande Miguel's.



Ingredient list:

4 thick cut boneless pork chops cut from a boneless pork roast

1 pound chorizo

4 jalapeños

2 white onions

1/2 ripe pineapple

Fresh cilantro, chopped

Hot Squeeze Sweet Heat Chipotle

Himalayan Pink Sea Salt

Chipotle Powder

Dark Maple Syrup (B Grade)

Ground Dried Habanero

Cotija Cheese

Mozz Cheese

Vegetable oil

Medium White Flour Tortillas (10 pack)

Fine cast iron pans



Start by cutting the boneless pork roast into thick chops and seasoning with Hot Squeeze Sweet Heat Chipotle



[url=http://s1091.photobucket.com/user/mcartechine/media/6E165C4E-9E07-4AFA-A7A8-A490741B8BBF.jpg.html][img]http://i1091.photobucket.com/albums/i397/mcartechine/6E165C4E-9E07-4AFA-A7A8-A490741B8BBF.jpg[/img][/url]

Pan fry, and rest.

[url=http://s1091.photobucket.com/user/mcartechine/media/CC732D12-ACCF-4C09-A68D-CB357175438A.jpg.html][img]http://i1091.photobucket.com/albums/i397/mcartechine/CC732D12-ACCF-4C09-A68D-CB357175438A.jpg[/img][/url]

Carmelize the onions (halved & sliced), then add the diced, seeded and cored jalapeños. Add a dusting of ground chipotle.

[url=http://s1091.photobucket.com/user/mcartechine/media/C1B08E8D-FD6E-45C6-9A87-239C2AA4C8AD.jpg.html][img]http://i1091.photobucket.com/albums/i397/mcartechine/C1B08E8D-FD6E-45C6-9A87-239C2AA4C8AD.jpg[/img][/url]

Pan fry the chorizo, and use a potato masher to break it up, rest

[url=http://s1091.photobucket.com/user/mcartechine/media/87F5E468-689F-43DF-AF75-9C6521B3089E.jpg.html][img]http://i1091.photobucket.com/albums/i397/mcartechine/87F5E468-689F-43DF-AF75-9C6521B3089E.jpg[/img][/url]

Core, remove rind, cut into 1/8's, and dice the pineapple

[url=http://s1091.photobucket.com/user/mcartechine/media/D7B82C78-682C-4DAE-84EA-F9F4179D09FA.jpg.html][img]http://i1091.photobucket.com/albums/i397/mcartechine/D7B82C78-682C-4DAE-84EA-F9F4179D09FA.jpg[/img][/url]

Add to onions, jalapeños, and turn off heat.

[url=http://s1091.photobucket.com/user/mcartechine/media/A27D6FB0-D664-4DCC-AA8D-9173F5289B68.jpg.html][img]http://i1091.photobucket.com/albums/i397/mcartechine/A27D6FB0-D664-4DCC-AA8D-9173F5289B68.jpg[/img][/url]

Slice pork chops, thinly, then dust with more HSSHC seasoning

Combine chorizo, sliced pork, into the onions, jalapeño, and pineapple

[url=http://s1091.photobucket.com/user/mcartechine/media/736E76ED-8CDE-44AE-AF98-F3603515C5F6.jpg.html][img]http://i1091.photobucket.com/albums/i397/mcartechine/736E76ED-8CDE-44AE-AF98-F3603515C5F6.jpg[/img][/url]

[url=http://s1091.photobucket.com/user/mcartechine/media/51BC5BB2-80F0-4032-9852-74E9BA7FF1C8.jpg.html][img]http://i1091.photobucket.com/albums/i397/mcartechine/51BC5BB2-80F0-4032-9852-74E9BA7FF1C8.jpg[/img][/url]

Add grated cotija and shredded mozz cheese

Bake for 10 minutes in 400F oven

Also take the 10 flour tortillas, wrap in foil tightly, and throw those in the oven at the same time

[url=http://s1091.photobucket.com/user/mcartechine/media/EF365666-9CF6-49E0-AEA6-210EB3AC7E38.jpg.html][img]http://i1091.photobucket.com/albums/i397/mcartechine/EF365666-9CF6-49E0-AEA6-210EB3AC7E38.jpg[/img][/url]

[url=http://s1091.photobucket.com/user/mcartechine/media/C6E9B31C-CCA1-461D-9F8D-82FA4A66C6D3.jpg.html][img]http://i1091.photobucket.com/albums/i397/mcartechine/C6E9B31C-CCA1-461D-9F8D-82FA4A66C6D3.jpg[/img][/url]

In a sauce bottle, combine 1 heavy tbsp of ground dried habanero with half a pint of grade b maple syrup (also known by my spice manaufacturer as volcanic maple syrup)

I call this sweet heat, and it's good on anything, particularly corn bread.

[url=http://s1091.photobucket.com/user/mcartechine/media/09451B4E-6085-4477-A1CD-E300D1804AD9.jpg.html][img]http://i1091.photobucket.com/albums/i397/mcartechine/09451B4E-6085-4477-A1CD-E300D1804AD9.jpg[/img][/url]

Take a warm tortila, and take a hearty spoon full of goodness, drizzle with volcanic maple syrup, and garnish with fresh chopped cilantro, roll it up, and enjoy.

Best served on dishes I despise.

[url=http://s1091.photobucket.com/user/mcartechine/media/8627CE7F-34F8-4BC2-A65C-BDC32648AFB6.jpg.html][img]http://i1091.photobucket.com/albums/i397/mcartechine/8627CE7F-34F8-4BC2-A65C-BDC32648AFB6.jpg[/img][/url]

[url=http://s1091.photobucket.com/user/mcartechine/media/CF720308-1AC8-4224-952E-7D09328C4AA2.jpg.html][img]http://i1091.photobucket.com/albums/i397/mcartechine/CF720308-1AC8-4224-952E-7D09328C4AA2.jpg[/img][/url]

Foto cred to my buddy AJ, who might be relates to SOBF, but drank beer with me whilst I cooked, and thoroughly dug this dish.
User avatar
By Redchaser
#595687
[report]Today was Demi Day. I literally spend the entire day cooking and at the end of the day I don't have a finished dish, but I do have about a gallon of wonderful rich Demi Glace that I freeze in small packs and use to dress up sauces, gravies and dishes throughout the year.

The project starts early in the week. Doing this sized batch of demi takes about 20 pounds of bones. Most stores will only have a couple of pounds of soup bones available at any given time, so I spend the week stopping by all the grocery stores almost daily. The best bone to use for demi is veal bone, I used to make it entirely with veal bone, then when prices rose I made it half and half with veal bone and beef soup bone. Unfortunately I can't even get veal bone any more, so I just make it with beef soup bone. It still comes out pretty darn good.

I follow the classic Escoffier recipe pretty closely, except I add a little extra wine

20 pounds of soup bone goes into pans and into a 450 degree oven for an hour.
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While the bones roast I cut up my mise en place
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I put together the ingredients of a bouquet garni but don't bother trussing it because this is going to be strained a few times.
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After an hour I take the bones out of the oven and they are starting to brown nicely
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I trim off a few tidbits from the meatier pieces of shank to gnosh on while I cook
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I brush the bones with tomato paste, this will really make them brown,
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I toss the chopped veggies on top of the bones and return to the oven for half an hour
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While slicing up the little pieces of shank to snack on I got a little sloppy with the knife
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After 30 minutes roasting with the 'mater paste on them, the bones have really browned up
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The bones go in a big ass stock pot
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I deglaze the pans with wine and add a bit more wine to the pot
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I add a little more than 2 gallons cold water to the pot, bring to a boil, then lower to a simmer and let simmer slowly for 4 hours skimming foam and fat off as it cooks.

While the stock cooks I cut up a bit more onions, carrots and celery. I also have to make a little brown roux.

Equal parts oil and flour
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Stir over Med heat until it browns a bit. Not as dark brown as if I were making a gumbo
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The Escoffier recipe for Demi Glace calls for making 2 gallons of brown stock, straining and then separating into 2 gallons. I gallon is then used to make a Sauce Espagnole. The brown roux and carrots, celery, onions and a bouquet garni are whisked into a gallon of hot stock and is simmered for 45 minutes, again skimming regularly.
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After the Sauce Espagnole cooks for 45 minutes it's strained and mixed back in with the gallon of reserved stock. This is then simmered for a couple of hours until it reduces by at least half to form a rich demi glace.
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I cool it a bit, then freeze it in zip locks, about a half cup to a pack. I ended up with 23 packs. Anytime I want a nice reduction sauce, want to improve a Beef Bourguignon or gravy I add a bit of demi to it. It works wonders.,[/report]
User avatar
By Redchaser
#596035
[report]Best Damn Blueberry Muffins


[attachment=3]1-photo 3.JPG[/attachment]

This morning at about 6:30 my kid dispelled any notion that I might be able to sleep late on a Saturday morning. “Daddy can you fix breakfast”…”What do you want to eat?” I croaked from under the covers “Blueberry Muffins” was her reply. I felt a little better because homemade blueberry muffins are worth getting out of bed for. Our bushes made a lot of blueberries this past year so we have a bunch in the freezer. Fresh or frozen both work well



I originally found this recipe online, and surprisingly it’s fantastic. I’ve tweaked it a bit here and there and have gotten it to where it makes the best freaking muffins ever. The crumble topping is what makes them.



The same recipe can also be used for banana nut muffins, just replace the blueberries with a cup of mashed ripe banana’s and 1/3 cup of chopped nuts, more or less as desired. Also, for banana nut, I cook at a lower temp, like 375, the banana muffins tend to scorch easier.



Preheat oven to 400 and liberally grease muffin pans



Ingredients for crumble topping-

¼ cup (1/2 stick) cold butter cubed,

½ cup white sugar,

1/3 cup flour





Combine ingredients in a bowl and use a fork to start cutting the flour and sugar into the butter. Once they start to incorporate I just reach my hand in there and squeeze and roll with my finger tips to get it all mixed. It will now be in clumps that are too large so I use the fork to break it back up into a small crumble.
[attachment=2]1-photo 4.JPG[/attachment]

Ingredients for muffin batter

1 ½ cup flour

¾ cup sugar

2 teaspoons baking powder

½ teaspoon salt

1 egg

1/3 cup oil

1/3 cup milk plus more as needed

1 cup fresh or frozen blueberries (plus a little extra if you like)

Put blueberries in a colander and rinse . If they are fresh to clean them, if they are frozen run the water over them to defrost them. Either way, get them wet.



Combine all dry ingredients, flour, sugar, salt and baking powder in a bowl and stir together. Add oil, egg and milk and mix. If the batter seems just a little too stiff, don’t worry, when you add the wet berries it will probably add enough moisture to get it to the right consistency. If the batter is a lot to stiff, add a little bit of milk at a time and mix until it’s a scoopable batter. You don’t want it as thin as a pancake batter, but you don’t want dough either. Add the berries and gently fold them in with a rubber spatula or wooden spoon. If the batter still seems a bit thick cut with a few drops more milk.

Scoop batter into muffin tins leaving a little room at the top. Once the muffin pan is filled with batter, cover the top of each muffin with the crumble mix.

Bake at 400 for 20-25 minutes. They are done when a knife stuck into the center of one comes out clean.


[attachment=1]1-photo 2.JPG[/attachment]

The Boss approved
[attachment=0]1-photo 1.JPG[/attachment]

Caution, when you make these Robert De Niro might stop by for an impromptu muffin inspections.


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