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El Guapo & Randy Reed's Cooking Thread


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What's the best way to microwave frozen chicken nuggets?

in a deep fryer.

Hey, Dutch. I’ve got nothing to add. Just saw you posted last and I always enjoy your posts. I’m in the process of buying a house and it has a gas range. Pretty stoked about it.

I got some brats that I want to cut up and put in some pasta. What's the best way to cook them? We have a shitty charcoal grill so I'm thinking put them on like a skillet and cook them like that, any suggestions? The eggs were decent and I last night I stuffed one of the chicks that came over and ate them
The best idea for cooking sausages in tomato sauce (italian is better, by the way) is like EG said, fairly high heat, get some colour on the outside but not cooked all the way through. Slice them and let them cook in the sauce for a couple hours..just keep it on a low simmer. This way some of the sauce flavour is absorbed by the sausages.If you're going to serve them in pasta right away, make sure they're cooked all the way through.
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Hahah, I've got a funny challenge for you :)I've got 34 packets of Top Ramen in Chicken, Beef, and Shrimp. I've got 1 can of Chef Boyardee S&Meatballs. I have 1 packet of popcorn. I have 30 hotdogs, 1 packet of bologna, and 48 slices of cheese in the fridge.I'm eating off this for awhile until my first paycheck at my new job. Make up some interesting recipes and ways to cook these ingredients. Typical accessories and spices are around.22 year old food lifestyles! GO!Also, feel free to add other cheap college recipes :)Edit: I've also got a dozen eggs

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Hahah, I've got a funny challenge for you :)I've got 34 packets of Top Ramen in Chicken, Beef, and Shrimp. I've got 1 can of Chef Boyardee S&Meatballs. I have 1 packet of popcorn. I have 30 hotdogs, 1 packet of bologna, and 48 slices of cheese in the fridge.I'm eating off this for awhile until my first paycheck at my new job. Make up some interesting recipes and ways to cook these ingredients. Typical accessories and spices are around.22 year old food lifestyles! GO!Also, feel free to add other cheap college recipes :club:
Just so your not waiting, this most likely isn't going to happen. I have had top ramen like 5 times in my life, I have never had chef boyardee, popcorns popcorn. BBQ up the dogs, give the bologna to your dog and get some bread and make some grilled cheese.
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Hahah, I've got a funny challenge for you :)I've got 34 packets of Top Ramen in Chicken, Beef, and Shrimp. I've got 1 can of Chef Boyardee S&Meatballs. I have 1 packet of popcorn. I have 30 hotdogs, 1 packet of bologna, and 48 slices of cheese in the fridge.I'm eating off this for awhile until my first paycheck at my new job. Make up some interesting recipes and ways to cook these ingredients. Typical accessories and spices are around.22 year old food lifestyles! GO!Also, feel free to add other cheap college recipes :club:
Make your Beef Ramen. Drain. Add cheese. Microwave. Cheeseburger Macaroni. Add sliced hot dogs if desired.
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Hahah, I've got a funny challenge for you :)I've got 34 packets of Top Ramen in Chicken, Beef, and Shrimp. I've got 1 can of Chef Boyardee S&Meatballs. I have 1 packet of popcorn. I have 30 hotdogs, 1 packet of bologna, and 48 slices of cheese in the fridge.I'm eating off this for awhile until my first paycheck at my new job. Make up some interesting recipes and ways to cook these ingredients. Typical accessories and spices are around.22 year old food lifestyles! GO!Also, feel free to add other cheap college recipes :club:
Cook a couple dogs. Then fry up a slice of bologna for each dog. When the bologna is almost done slap some cheese on it and wrap it around the dog.I gagged no less than three times while typing that.
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Just so your not waiting, this most likely isn't going to happen. I have had top ramen like 5 times in my life, I have never had chef boyardee, popcorns popcorn. BBQ up the dogs, give the bologna to your dog and get some bread and make some grilled cheese.
Yeah, I figured it wasn't much. Just kind of wanted to add a sub-topic within a decent thread. College cooking! :PAnd screw the dog! That bologna is mine!
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Cook a couple dogs. Then fry up a slice of bologna for each dog. When the bologna is almost done slap some cheese on it and wrap it around the dog.I gagged no less than three times while typing that.
I mean...that's just a hot dog wrapped in another hot dog.Which, now that I think about it, is awesome.
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Cook a couple dogs. Then fry up a slice of bologna for each dog. When the bologna is almost done slap some cheese on it and wrap it around the dog.I gagged no less than three times while typing that.
I mean...that's just a hot dog wrapped in another hot dog.Which, now that I think about it, is awesome.
Brilliant :PKeep blowing out my mind (i.e. dividing by zero)
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I like to cook, so here is one of my recipes which you may want to try. It's good for if you are having a girl over, as it is easy, doesn't need much attention, and I find girls dig risotto.Lady Grey's Lemon and Black Pepper Risotto with Asparagus and Flaked AlmondsIngredients: * Approx 40g butter * 210g risotto rice * 1 onion, diced * 1 clove of garlic, diced * 12-16 spears of good, medium sized asparagus, chopped into roughly 1/2" segments * 1-2 tbsp flaked almonds * 1 and 1/4 pints vegetable stock/broth (you could probably use chicken stock if you want) * 1.5 tbsp of lemon juice * Black peppercorns * Fresh chopped parsley to serveInstructions:1. Melt the butter in a heavy based pan (should be a high sided frying pan).2. Saute the onions and garlic until soft, along with the asparagus segments.3. Add in the rice and stir well. Cook for 2 minutes, stirring frequently.4. Grind a liberal amount of black pepper and stir in. The idea is to add a little heat to the risotto without making it spicy.5. Add a ladle of stock, stir often. When it is absorbed, add another ladleful. Repeat until all is absorbed.6. Add in the lemon juice and allow to absorb, stirring often.7. Stir in the flaked almonds. Lower the heat right down, cover the pan and leave for 2 minutes (good time to chop the parsley).8. If you want to look fancy, get a pastry cutter (high sided metal ring) and place on a plate. Spoon in the risotto, level the top with a knife and remove the ring to leave a little plinth of risotto. Otherwise, just spoon straight onto the plate.9. Sprinkle liberally with parsley and serve, either alone or with chicken.
EG - you need to convert to ounces for us. The only thing most of the people here know in grams is the ganj.Looks good will give it try.
No, I meant is it wrong that I base a lot of my cooking ideas on what Alton Brown tells me.
The Chairman listens to him...so should you.
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I'm looking to buy a dutch oven.. do you have any recommendations on what to look for, how big of one, what materials it should be made out of, where I should buy it?
A lot of stores are starting to carry the enameled cast iron cookware. Emeril and other chefs on food network are using them now, and I bought myself on about 6 months ago, and they are the shiz-nit. They have the cookability of a traditional dutch over, but don't get all rusty and nasty, and make cleanup a snap. A dutch oven needs to be cast iron, and should be maybe 25% larger than what you are cooking in it, for roasts or thing. I use mine for chili, stews, roasts, prime rib. Like I said, get one that is enameled, it is worth it.Here's a link for one at target, but look around, you can find them cheaper....http://www.target.com/Staub-Round-Cocotte-...oven&page=1
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I was going to ask the same thing...
For the roast, use Randy's stew. I am not a big fan of roasts or stews, so I don't have any good recipes there. When I do I just kind of toss whatever is about to go bad in the kitchen in a big pot.A pretty easy, but semi fancy thing for the bonless boobies is1. Slice an opening in the breast, but do not cut all the way though, stuff with some raspberry preserves tie it shut or use wet toothpicks. Salt and pepper than cover with Gouda or Gorgonzola, bake.2. Salt and Pepper, cut the same way, stuff with your choice of cheese and spinach (I love provolone for this) wrap in prosciutto, bake.
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NY Strip SteakMexican RiceTequila Shrimp FlambeDinner for two.Steak:2 12 OZ thick cut NY Strips SteakPut 3-4 slits in the steak with a pairing knife and insert a clove of garlic into eachSeason:Kosher SaltPepperPaprikaChili PowderCuminGrill or BBQ on high heat.Mexican Rice2 Cups White Rice1 Sliced onion1 can 8 0z El Pato Mexican Tomato Sauce El Pato (If you don't like spicy use half can)1 6 oz can of tomato paste 2 cups of water1 Chicken bouillon cube1/4 olive oilBananaSour CreamBrown the rice in a large sauce pan along with the onions. 2-3 minutes. Dissolve the bouillon cube in the water. Add the El Pato, the tomato paste and the water cover simmer for ~20 minutes. (If your timing is off, you can always add a bit more water and let it sit longer)Tequila Shrimp1lb 16-20 count shrimp1 cup Heavy cream1/4 cup Chopped parsley1/4 cup Chopped cilantro1/4 cup chopped scallions1/4 cup olive oil1/2 cup butter1/2 cup good white tequila (stronger the better)tblspn honeyrinse and de-shit your shrimp, pat dry. Coat in honey and the same spices as the steak. Bring pan to medium heat dissolve the butter then add the oil. Add the shrimp and scallions and saute until the shrimp start to turn pink. Add the tequila and flambe (if you have a gas range you can just tilt the pan and it will light, if you have electric you will need a lighter. Be careful and don't have the fan on, it will suck the flam up). Once the flame is almost all coocked down add the cream, parsley and cilantro. Finish cooking 2 more minute until sauce comes to a boil.To serve.Plate the steak and drizzle shrimp and sauce over the steak. Plate the rice and add chopped bananas and sour cream. (Everyone cringes when I tell them this, even I did when my mother in law showed me the recipe. It is about the best thing ever, so try it). You can additional garnish with the cilantro.
This is a serious recipe that I will have next Sunday.
I got some brats that I want to cut up and put in some pasta. What's the best way to cook them? We have a shitty charcoal grill so I'm thinking put them on like a skillet and cook them like that, any suggestions? The eggs were decent and I last night I stuffed one of the chicks that came over and ate them
Brats need to be grilled or broiled. Crispy and darker outside. Add mustard.
Hahah, I've got a funny challenge for you :)I've got 34 packets of Top Ramen in Chicken, Beef, and Shrimp. I've got 1 can of Chef Boyardee S&Meatballs. I have 1 packet of popcorn. I have 30 hotdogs, 1 packet of bologna, and 48 slices of cheese in the fridge.I'm eating off this for awhile until my first paycheck at my new job. Make up some interesting recipes and ways to cook these ingredients. Typical accessories and spices are around.22 year old food lifestyles! GO!Also, feel free to add other cheap college recipes :)Edit: I've also got a dozen eggs
okay, get a jar of jalepenos. Slice open a couple dogs and put a couple strips of cheese inside and stuff some peppers in it as well. Then broil.Put some butter in a skillet a slice of cheese then dump a couple scrambled eggs in and stir. Top with some jalepenos. The scrambled eggs and cheese is similar to what you get at Waffle House. Fry the bologna in a skillet and add a slice of cheese and top with jalapenos.Get a jar of chicken bouillon. Boil water and add the bouillon and the Ramen noodles. Throw out their little seasoning packet. When it's done add some soy sauce to it and enjoy. Or use speedz mac and noodle recipe and add some jalapenos. Anyway you'll be shitting alot but at least it your food will taste better.
I'm looking to buy a dutch oven.. do you have any recommendations on what to look for, how big of one, what materials it should be made out of, where I should buy it?
STaub and Le Crueset are pricey. You can get a very nice 6 qt, enameled cast iron one from Lodge on ebay for $69. I have the exact one and it's awesome.
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Chocolate Peanut Butter Pie8 oz. package cream cheese1/2 cup extra crunchy peanut butter1 cup powdered sugar1 pack (3.4 oz.) instant chocolate pudding mix2-8 oz. whipped topping (I like Cool Whip)1-9 inch graham cracker crustCream together cream cheese and peanut butter. Slowly add powdered sugar. In separate bowl, stir together pudding mix and one container of whipped topping.Add to the peanut butter mixture. Pour into graham cracker crust. Top with remaining whipped topping. If desired, garnish with chopped chocolate or crushed peanuts. An alternative recipe is to omit the chocolate pudding and follow the recipe to make a plain peanut butter pie. Refrigerate and slice into 6 portions when cold.WARNING!! VERY RICH, but so damn good!!!

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Okay. How to grill that perfect steak.Go to the butcher instead of the meat case at the grocer and grab a couple of big thick ribeyes. They tend to have the most marbling and will be very tender. Go with choice instead of select which is a slightly better grade of beef.(grading of beef has to do with the age of the cow and amount of marbling in the steak.)You want the thick steaks since it will be easier to get the proper doneness which of course is medium rare.take a measuring cup or small bowl and add about 1/4 cup of Extra Virgin Olive Oil, 1 tablespoon of Montreal Steak Seasoning and about 1/2 teaspoon of soy sauce and/or worschechire sauce and mix well.Put the steaks in a resealable plastic bag and pour the mixture all over the steaks and marinade at room tempature for an hour. Cooking the steaks while at room temp instead of being chilled is preferable.You need a hot/cold side to your grill which is easy with gas. If you use charcoal you'll have to adjust the coals to one side.Get a good hot flame going and cook the steaks for 2 minutes on each side to get a good burn on the outside then move to the cool side of the grill for 8 minutes. If you do want them a little more done you can always put them back on for 2 more minutes. Keep the grill covered while cooking.Once steak gets cooking it goes from MR to Med to Med well pretty quickly and removing them from the direct heat will keep it at the medium rare stage and very tender.Always let the steaks sit for at least ten minutes to seal in the juices before cutting as well.The mushrooms. Grab a container of steak sliced mushrooms or slice them yourself. In a non stick skillet add about 1 tablespoon of olive oil and one tablespoon of butter. Never wash mushrooms because they will absorb the water. Brush the dirt off with a paper towel. Saute the mushrooms on medium until the liquid is absorbed and add a couple shots of some wine or sherry that's leftover. This will burn off quickly and then turn the shrooms on low and cook until tender and the steaks are done.

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I'm looking to buy a dutch oven.. do you have any recommendations on what to look for, how big of one, what materials it should be made out of, where I should buy it?
I just bought this one 2 months ago, it's by far the best value in cast iron enameled dutch ovens.Lodge 6qt dutch oven
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What about a good marrinade for pork tenderloin ? I usually do a balsamic, soy sauce, jalepeno paste type thing but would like to try a new one. I like to bbq it on the grill with the burner off directly beneath the meat.

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What about a good marrinade for pork tenderloin ? I usually do a balsamic, soy sauce, jalepeno paste type thing but would like to try a new one. I like to bbq it on the grill with the burner off directly beneath the meat.
Stubbs has a couple of good pork marinades. I can't remember offhand any homemade ones.
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What about a good marrinade for pork tenderloin ? I usually do a balsamic, soy sauce, jalepeno paste type thing but would like to try a new one. I like to bbq it on the grill with the burner off directly beneath the meat.
Dijon mustard, olive oil, salt, pepper, finely chopped rosemary, tsp of brown sugar. Add a splash of red wine or balsamic vinegar.mustard and pork works nicely.
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Hahah, I've got a funny challenge for you :)I've got 34 packets of Top Ramen in Chicken, Beef, and Shrimp. I've got 1 can of Chef Boyardee S&Meatballs. I have 1 packet of popcorn. I have 30 hotdogs, 1 packet of bologna, and 48 slices of cheese in the fridge.I'm eating off this for awhile until my first paycheck at my new job. Make up some interesting recipes and ways to cook these ingredients. Typical accessories and spices are around.22 year old food lifestyles! GO!Also, feel free to add other cheap college recipes :)Edit: I've also got a dozen eggs
One tip for you.. use each of your eggs in the top ramien... just crack the egg, and mix it into the broth, it will make a ghetto egg drop soup, and make the noodles actually worth eating.
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