El Guapo & Randy Reed's Cooking Thread

[El Guapo 8]

Randy and I will be posting recipes and answering any cooking related question you might have.In addition feel free to post any recipes of your own you may have.We may even getting a special appearance now and then from Beans with grilling related tips regarding alcohol safety.

[Randy Reed 0]

Additionally there are a ton of other good cooks and chefs around here for recipe help as well.I mean we taught Dawson how to scramble eggs!Oh yeah. NO BAKING!That's for girls.

[Painter567 0]

Ha...nice job guys.

[donk4life 34]

I'd like to see Guapo wearing nothing but an apron.

[Asimo 1]

How long does it take to cook an 10 minute egg?

[El Guapo 8]

How long does it take to cook an 10 minute egg?

Less time than it takes to learn grammar.

[speedz99 145]

Rando, can you repost that stew recipe in here? That way I won't have to search for it in our thread later.Wait...I can probably do it.

[speedz99 145]

Ah fck it. I might as well post my Beef Stew recipe since it might seriously be the greatest thing you have ever eaten in the world.2 1/2 lb of chuck roast cut into 1 inch cubes and then floured. I like to rub a little kitchen bouqet and salt and pepper the beef before flouring.Get a heavy pot or preferably a dutch oven and mix olive oil and some butter heat to med high and brown the beef in batches on all sides and remove.Saute a large onion and some diced carrots in the skillet adding more butter if needed and then remove.Add a half bottle of burgundy wine (Cab Sav or Merlot are okay, use dry wine) but I do prefer the burg. Heat the wine until hot, and then add a box of beef broth (or about 3 cans) to the wine, and add the meat and veggies as well.Now take an orange and peel 3 strips removing as much of the pith (white part) as possible and add to the stew.Add a small pinch of ground cloves and a teaspoon of sugar to offset the acidity of the wine.Add 2 bay leaves and 6 sprigs of fresh thyme and 6 smashed garlic gloves.Add some more salt and pepper. If you don't have a pepper mill get one, fresh pepper rocks. I actually have an electric one.If you have cheesecloth you can bundle all this or with kitchen string tie it up to remove easily later but it's not necessary.Cover and cook for about 2 1/2 hours and then uncover and cook until a little thickened about 1/2 hour to hour more. After 2 hours quarter up some red potatos and add to the stew.I like to take a half bag of frozen peas and add them about 15 minutes before serving.Bake some warm bread to go with. Some seriously good stuff here.

[El Guapo 8]

OK first recipe, this one is very easy and basic, and it is what I made for breakfast today.Swedish Pancakes (crepes)Know in my house as skinny's1 Cup of all purpose flour2 Cups of low-fat milk (or non-fat)3 EggsWhisk ingredients together in a mixing bowl until mostly smooth (some lumps are ok)For best result and easiest to serve everyone at once preheat an oven to 200 degrees. Get two non-stick pans and coat with vegetable or canola oil, bring to medium high heat. Pour 1/4 cup of the batter into each pan and swirl around until the batter coats the pan. When the edges start to brown and crisp, flip. Cook for just a minute on the other side. Place the cooked pancakes on a cookie sheet in the oven to stay warm. Recipe makes about 16 Pancakes (4-6 pancakes is usually enough for breakfast)To serve take pancake, but butter, jelly/jam (we use apricot) and/or syrup down the middle, then roll up. Some like powdered sugar too, I do not, I think its too sweet.

[jeff_536 3]

I'm not sure I can trust a guy who doesn't use a little milk (or even cream) in his scrambled eggs.

[El Guapo 8]

I'm not sure I can trust a guy who doesn't use a little milk (or even cream) in his scrambled eggs.

As I said before it curdles. DO NOT USE MILK IN SCRAMBLED EGGS. Use a couple splashes of cold water.

[jeff_536 3]

As I said before it curdles. DO NOT USE MILK IN SCRAMBLED EGGS. Use a couple splashes of cold water.

never been a problem for me.

[Painter567 0]

I'm not sure I can trust a guy who doesn't use a little milk (or even cream) in his scrambled eggs.

I do not use milk either. But don't think you trusted me already. B)

[speedz99 145]

Alton Brown says water, so that's what I use. Is that wrong?

[El Guapo 8]

Alton Brown says water, so that's what I use. Is that wrong?

Pretty sure I have answered this twice now. In addition to curdling, it can make the eggs tough. Water makes them fluffy and light.And FWIW, I use 3 egg white to 1 yolk ratio when making my own eggs. It is healthier and personally I think it tastes better. For the time being eggs are still relatively cheap.

[Randy Reed 0]

Okay moving right along.Get a bag of frozen wing sections in the heavy plastic bag from the grocer and defrost.If you don't have the time to defrost tear the bag slightly open to vent and microwave on defrost until thawed.(This is alot easier than cutting wing sections all day.)Rinse the wings and pat dry.Put them in a big bowl and add salt and pepper and 2 packages of dry ranch seasoning and about 1/2 cup of olive oil.Mix with hands until nice and gooey.Put them on a baking sheet. Foil sticks alot so I don't use it.Bake at 400 for about 45 minutes. If you want them crispier turn on the broiler for a few minutes at the end.I kinda like Kroger hot wing sauce (Med) and Blue Cheese on the side but whatever you like. They're great as is.

[LadyGrey 6]

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.

[hank213 1,823]

I'm torn. On one hand, I use to run kitchens for a living so I'm HIGHLY offended that I was not part of the founding of this wonderful thread.On the other hand, I have a hard time quantifying in recipe format how I cook since I do it mostly by feel and instinct so I might not be the best to teach someone over the internets how I do it.

[El Guapo 8]

I'm torn. On one hand, I use to run kitchens for a living so I'm HIGHLY offended that I was not part of the founding of this wonderful thread.On the other hand, I have a hard time quantifying in recipe format how I cook since I do it mostly by feel and instinct so I might not be the best to teach someone over the internets how I do it.

Yeah I am the same way. A lot of my recipes will be long explanations rather that X# of cups of this and that.

[speedz99 145]

Pretty sure I have answered this twice now. In addition to curdling, it can make the eggs tough. Water makes them fluffy and light.

No, I meant is it wrong that I base a lot of my cooking ideas on what Alton Brown tells me.

And FWIW, I use 3 egg white to 1 yolk ratio when making my own eggs. It is healthier and personally I think it tastes better. For the time being eggs are still relatively cheap.

It doesn't taste better, but it's nice that you've trained yourself to think that. I may try it.

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.

This phrase should be saved for recipes that involve not much more than throwing something in an oven, not ones that require constant additions with stirring in order to be the correct consistency (re: not disgusting). It does sound good though. And no, I don't mind being the annoying guy that finds some trifling fault with everyone else's recipes. I think it's rude of you to even ask.

plinth

Heh.

[LadyGrey 6]

This phrase should be saved for recipes that involve not much more than throwing something in an oven, not ones that require constant additions with stirring in order to be the correct consistency (re: not disgusting). It does sound good though. And no, I don't mind being the annoying guy that finds some trifling fault with everyone else's recipes. I think it's rude of you to even ask.Heh.

I am sorry for misleading you, what I meant was that I think you can cook with while you have company. You don't really have to worry about timings because it's all in one pan, so you can have a conversation while keeping an eye on it and occasionally adding in some more stock. I find that I get very flustered and stressed if I try to make something challenging when my friends are around, but a risotto is so easy that I don't feel pressured.Don't worry though, I ain't mad at cha.

[speedz99 145]

Ah, that makes sense. I do get confused quite easily.

[hank213 1,823]

Steak Sandwich. It's quick and you can even use a fairly cheap cut of meat and it still works. Don't go out and buy a filet and do this or I will shun you.I usually a piece of round steak and just put a little tenderizer on it, if you don't want to use tenderizer just give it some extra mallet time.I've found that these little take and bake ciabatta loaves work great but not integral to the process, use your favorite.Cut the steak to about 4 in. x 4 in. and mallet with a tenderizer until nice and thin and about 6 in x 6 in.Season with salt, pepper, garlic, rosemary and some tenderizer and let it sit.Brown the inside of the bread in the skillet so it doesn't turn into dough from the juices.Add some olive oil to the skillet (a couple tblspoons worth or just enough to cover the bottom when it gets hot) over med high heat until it shimmers and you see the first hint of smoke. Cook the steak in the oil for a couple minutes (depending on thickness) each side lowering the heat to med-ish after you flip it. While it's cooking chop some lettuce (iceberg, romaine, spinach even works) When meat is browned to your liking place on bottom slice and drizzle some of the olive oil from the skillet either over the steak itself or the top of the bread. Top with lettuce and Mangez!If you want to add onions and/or canned mushroom slices just throw them in the skillet right after the steak. The key is putting the steak in a hot enough pan to seal in the juices.

[Randy Reed 0]

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 Almonds

I'll admit i've never made risotto for some dad burn reason though I always get it out when I can. I am definately trying this since I love to leave the smell of my pee after eating aspargus lingering around. Who knew girls loved it? Shazam!I like EG's crepe idea as well. When I was doing Body for LIfe a few years back I would also omit alot of the yolks and didn't really notice much difference.I am from Kentucky near Cincinnati so I have a mixture of Country cooking, some German influence and a hearty appetite influence. I can also do some healthy stuff.As far as hank saying that he can't explain recipes I sympathize and if anyone wants to be exact that's fine but I plan to be a little more carefree with it since all cooks do it by feel and if anyone has a question I'll be happy to answer.Speaking of questions. EG, the pans you speak of, are you talking pie pans? For the crepes or small skillets?

[Randy Reed 0]

Steak Sandwich. It's quick and you can even use a fairly cheap cut of meat and it still works. Don't go out and buy a filet and do this or I will shun you.I usually a piece of round steak and just put a little tenderizer on it, if you don't want to use tenderizer just give it some extra mallet time.I've found that these little take and bake ciabatta loaves work great but not integral to the process, use your favorite.Cut the steak to about 4 in. x 4 in. and mallet with a tenderizer until nice and thin and about 6 in x 6 in.Season with salt, pepper, garlic, rosemary and some tenderizer and let it sit.Brown the inside of the bread in the skillet so it doesn't turn into dough from the juices.Add some olive oil to the skillet (a couple tblspoons worth or just enough to cover the bottom when it gets hot) over med high heat until it shimmers and you see the first hint of smoke. Cook the steak in the oil for a couple minutes (depending on thickness) each side lowering the heat to med-ish after you flip it. While it's cooking chop some lettuce (iceberg, romaine, spinach even works) When meat is browned to your liking place on bottom slice and drizzle some of the olive oil from the skillet either over the steak itself or the top of the bread. Top with lettuce and Mangez!If you want to add onions and/or canned mushroom slices just throw them in the skillet right after the steak. The key is putting the steak in a hot enough pan to seal in the juices.

I'm not questioning this since I haven't tried it but I would think that something like skirt steak would work better than round steak. Well top round might be okay but I don't think bottom round would. Steak is called different things depending on where you buy it. Top sirloin seems like a good choice as well.One thing I do with Round steak is flatten it as you describe, season with salt and pepper, flour and fry as you descibe. Then I add some beef broth to the pan, lower the heat and cover and simmer for about an hour. It will come out real tender (braising technique) and have awesome gravy. Nike the convenient mashed potatos and have fun gaining weight!I also love to add pepper to things. On this you could sprinkle a little cayenne before cooking on the meat for an after burn or some crushed red pepper for an immediate kick. Not much of either but it works.My grandma actually called this country fried steak which is nothing like you'd get out if you ordered it but is the real deal and inexpensive.