Food/recipe/restuarant Thread

[JEBar]

Will do, on the Coleman's. I'm thinking you could make some wicked hot wings with the stuff...maybe with a little honey to take the edge off.

Add to the wife's grocery list:

- Bag of chicken wings
- Coleman's Dry Mustard

unless beer gets involved, it will take more than a little honey to take the edge off .... we find Coleman's in most larger grocery stores on the bottom shelf in the spice area

 

[NSTG8R]

unless beer gets involved, it will take more than a little honey to take the edge off .... we find Coleman's in most larger grocery stores on the bottom shelf in the spice area

Somehow, beer ALWAYS gets involve when I'm cooking...gotta keep the flare ups down.

 

[JEBar]

Somehow, beer ALWAYS gets involve when I'm cooking...gotta keep the flare ups down.

looking forward to getting together over the grill in Fenton this summer ..

 

[NSTG8R]

looking forward to getting together over the grill in Fenton this summer ..

Ditto, Jim! Looks like BBQ's on the menu!

Edit: We'll have to use yours, unless you have a few strong young-bucks nearby to unload mine.

 

[JEBar]

Ditto, Jim! Looks like BBQ's on the menu!

with the others who will be there, of that there can be no doubt ..

 

[Jim H]

Big +1 on the Chinese Mustard. I'm also a fan of horse radish, and that horse radish sauce you put on sandwiches. Try some Wasabi [with extreme caution ], it reminds me a lot of the hot mustard you described. Wife's not a fan of the sinus-clearing condiments either....more for me!

I mix Wasabi powder in regular mustard. You can make it hotter than most folks can take. Works well in mayo for prime rib or on sandwiches instead of horseradish

 

[Norahsbed]

It's a little late in the season, but here's my award-winning Chili 2.0:

Mom was from Kansas. Although a wonderful cook, she knew nothing about Texas Chili; and her recipe reflected this gap in her education. Hers was best described as hamburger stew, with a few grains of chili powder, served with saltines. It was good, but calling it chili offends any Texan who samples it. It contained kidney beans, no peppers whatsoever, and only a little chili powder.

So it was out of necessity that I developed a traditional Texas Chili recipe (no beans, all cubed beef, sauce, and spices) several years ago, but it was so labor-intensive as to be impractical. Who wants to spend all day stirring the chili pot? I went back to Mom's original for a quick and easy dish . . .

The following is my update on her recipe for a simple, quick chili that is un-traditional in its ingredients, but gets raves wherever it is served. One of my California friends actually won a Texas chili cook-off with it in LA! For purists, the beans stretch the recipe and temper the peppers, and the corn replaces the use of Masa flour (hard to find outside of the Southwest) to “tighten” and add a unique flavor to the mix.

Chili 2.0:
Serves two ranch hands, or four ordinary people.

The basic recipe is simple and may easily be adjusted to taste or the contents of your pantry. Except for the ground beef and onion, all ingredients can be kept on hand until needed. It doubles, even quadruples easily when feeding a crowd.

Refrigerate overnight or freeze leftovers for an even better taste. Like most chili, stew and gumbo recipes, this actually benefits from preparation in large quantities. A thicker mix (produced either reducing or withholding some of the tomato sauce) makes an outstanding dip for corn chips!

Ingredients:
1-1/4 lb lean ground beef
1 large yellow onion
olive or canola oil (for us health nuts)
1 15-oz. can of tomato sauce
1 14.5-oz. can of diced tomatoes (drained, if you're making dip or to reduce simmer time)
1 15-oz. can of Ranch Style Beans (with jalapenos) with juice - that will thicken the mix
1 11-oz. can of whole kernel corn, drained.
Chili powder - about 2 tbsp.
Cumin - about 1-1/2 tsp.
Garlic or garlic powder
Salt
Cayenne pepper

Heat of the product is controlled by the use of cayenne. If you use Ranch Style Beans with jalapeños, you may want to omit the cayenne altogether. If you use regular pinto beans or red kidney beans, you will probably want to add more chili powder and a little cayenne. It's important to taste as you go, because some seasonings can get pretty weak if stored too long. I've been known to incinerate my family when I open a NEW bottle of cayenne without recalibrating my eyeball estimates. The recipe described here produces a moderately spicy dish, but you may want to adjust with more beans and corn to “thin” the mix if you over-spice it. If your dish is really fiery (strength of peppers varies seasonally, and fresh spices can be hair-raising), allow it to cool and spoon into microwave-safe containers, then refrigerate overnight to blend flavors.

In a 4-quart stew pot sauté large slices of onion in a tablespoon of oil. When onion is almost clear, add 1-1/4 lb of lean ground beef. Then add 1 Tbsp of chili powder, 1 tsp of garlic powder, 1 tsp of cumin, stir and brown over medium heat. When the pink disappears, pour off excess water and oil.

OK, hard part’s done.

While the onions, spices and hamburger cook, open the canned tomatoes, sauce, beans and corn. When it's ready, stir the canned ingredients into pot, taste, and add more spices (the original spices have been absorbed into the meat - this second shot will spice up the tomatoes, beans, sauce, and corn.

1 Tbsp of chili powder (yes, one more Tbsp)
½ tsp of cumin
2/3 tsp of salt, now, taste again.
½ tsp of cayenne pepper (more or less, as desired)

Stir and simmer on low heat for 30 minutes or more to blend flavors while you do the minimal clean up and take a shower ready for company. (up to an hour or so is still fine, this stuff takes care of itself).

Serve in large bowls, garnished with grated Jack or Colby cheese, chopped onion, and a few corn chips. This recipe is practically un-screw-uppable. You adjust to taste as you go, so fix it the way your family likes it.

Accompaniments - pick your favorites:
Cornbread
Corn or Flour tortillas
Cheese Nachos (chips topped with refried beans optional, plus onion, a slice of jalapeño, and a tsp. of grated Colby cheese – melted for a few minutes in the oven)
Beer (Dos Equis, or Superior – none of that fruity “light” stuff

By the way, make extra - you'll want it. Enjoy!

If you can't find masa flour, you can throw corn tortillas in the blender or food processor and grind them down to a powder to use in place of masa flour.

 

[Lil4X]

Chinese Hot Mustard

when we go to a Chinese restaurant I really enjoy their hot, yellow mustard on an egg roll .... you know, the mustard that clears your sinuses and you can feel it in your nose .... over the years I've looked in every grocery store we visit (including Asian markets) for the mustard and while I've bought many different bottles of a bunch of different brands, I have never been able to find it .... I recently talked with a young lady who has just returned from spending about 5 years in China where she owned and operated her own school where English was taught ... I asked her about it and she said that mustard isn't used in China ..

.. her analogy was there is a difference in Mexican and Tex Mex .... the hot mustard is found in Americanized Chinese restaurants ..

.. another lady who overheard our conversation and told me that several years ago she spent a great deal of time looking for the hot mustard and that she'd found it ..

.. she said to look for Coleman's Dry Mustard which can be found in the spice area of many larger grocery stores .... with Coleman being a well known Chinese name

, I immediately called my wife who was able to find it .... you just pour some of the powder into a small sealable bowl and mix in enough water to get the consistency you want .... when I gave it a try I found

.... it is absolutely the right mustard .... come to find out Coleman's Mustard is a product of Coleman's of Norwich, England .... since a little dab will do you, the can should last a good while .... we now keep one in the camper and one at home .... my wife doesn't eat it but I am really going to enjoy it

My grandmother taught me about Coleman's (also about fishing and cleaning my catch!). "Dry" mustard was the traditional way to spice up a variety of dishes, including sandwiches. In the days before refrigeration, you kept a can of dry mustard on the shelf to DIY your own condiment when making a sandwich because "prepared" mustard would spoil. But care was called for, more than a tiny dab of dry mustard paste would tear your head off and hand it to you.

Maybe it was because grandad was a compounding pharmacist in the old West. He was used to grinding prescriptions and rolling his own pills . . . that was the way it was done. That discipline spilled over into his wife's cooking, and a good deal of it into my Mom's. Fresh spices are so much better than those in the grocery store - and there's another benefit too. They are consistent in their flavor. I've mentioned chili powder and cayenne going "off" with age - the flavor intensity dwindles to the point to where you are measuring ingredients in half-cups rather than teaspoons - and still it's not the same.

I taught my wife some of my culinary legacy (such as it is), but once in a while she prepares "Chinese" mustard that will part your hair. When should eating an egg roll be painful? When you open a fresh can of Coleman's and don't warn the family!

 

[Neal]

There is, it is called Pinterest.

I was going to say the same thing. I love Pinterest for the recipes. I have to "unfollow" all the girly fashion and style things, but it's great for recipes and projects.

 

[Rickb]

Two of the best foodie websites I've found if you are looking for the Best of............for any recipe are:
www.seriouseats.com and www.thepioneerwoman.com