Yeah, I do. Do you have a pressure cooker?

I made a HUGE dish of it. I think it ran $20. I make it at home sometimes for like $6. Cost of a dish of Chinese take out.

Eehhh, not sure off the top of my head. If not I'll get one.

Well, you don't really need one but it reduces the cook time significantly.

I'll put my recipe in a post soon. It's in my head and I don't really feel like posting it at the moment.

Big tease.

No kidding.

Phildo is like that. He always has a bunch of red hot teenage Brazilian bisexuals coming over to his house. They just never seem to get there. :shake:


BIG DADDY

Just not right. :cuss: :mad:

Yes, I know. I couldn't tell you the number of times he disappointed when we were both living in Houston.

how bout now?

Now?

know?

gone fish'n
 

Anyone with good fish recipes for the grill? Talipa or Alaska halibut...

bruschetta
 

For a simple recipe, cook meat the same way you always do but before hand marinate it Stubb's marinade. They sell it all of the stores, and it has a plain brown wrapper with a black guy wearing a cowboy hat on it.

bruschetta:
1. Go to Costco.
2. Buy a jar of refrigerated bruschetta mix, fresh mozzarella cheese, 2 loaves of garlic flavored artisian bread, and a bottle of olive oil.
3. Go home
4. Sslice the bread into thick slices.
5. Cut the cheese up into squares.
6. Mix equal amounts of cheese and bruschetta mix.
7. Spoon onto your bread slices and drizzle olive oil over them.
8. Turn oven on broil, and put the bread in for a few minutes until the cheese starts to melt.

Not exactly grilling but the best use in the world for thinly sliced round steak or flank steak. Its a German dish I know how to make and still do to this day. SUPERB.

Rinder Rouladen (Beef rolls)

Ingredients:

Thinly sliced beef steaks (as large and thin as possible, preferably 1/4 inch or less)
Whole dill pickles sliced lengthwise into 1/8ths
1 diced onion
spicy brown mustard
salt
pepper
1/4 cup vegetable or olive oil
3 cups beef broth
1/4 cup tomato paste
1/4 cup half and half
1/4 cup milk

Trim all fat from steaks and pound flat with a tenderizing mallet. season meat with salt and pepper on both sides. Spread a thin coat of mustard on 1 side of each steak. Put 2 pickle slices in each steak. Divide onion evenly on each steak. Roll tightly from narrowest end and secure with sewing thread. Heat oil in deep saucepan and brown meat rolls on all sides. Add a cup of water to saucepan and simmer meat rolls for 1 1/2 hours (add more liquid if needed, turn rolls occasionally). Remove meat rolls. Add beef broth to the liquid the meat was simmered in. Boil until the volume is reduced by 1/3. Whisk in tomato paste, half and half and the milk. Heat (but don't let it boil at this point). Season with salt and pepper to taste. Return meat to liquid and warm for 2 hours in sauce.

Serve with boiled and peeled potatoes and green beans. To serve, place meat and potatoes on plate, remove sewing thread from meat rolls and ladle sauce over meat and potatoes. Add veggie and VOILA!

Enjoy.

Okay okay, here's my jambalaya recipe. The cool thing about jambalaya is that's kinda like gumbo. You make due with what you have on hand, so if you don't have something called for in this recipe throw something else in its place or possibly even omit it altogether. For instance, my wife does not care for bell pepper. I think a quality jambalaya needs bell pepper but I frequently leave it out. If you don't eat pork, use some turkey sausage or chop up a couple chicken breasts instead. Cajuns also throw their giblets from their birds in jambalaya. It blends so well you won't even know they're in there.

2 cups long grain rice
1 can beef broth (16 oz? 14.5?)
1/4 cup worcestershire sauce
2 bay leaves
3 cans of rotel or equivalent chopped tomatoes (do not drain juice)
1 cup chopped onion
1 cup chopped bell pepper (I prefer red or yellow but know that green is a whole lot cheaper)
1 cup finely chopped celery
1/4 cup fresh chopped cilantro (optional)
several cloves of minced fresh garlic (to taste)
1 lb pork sausage (andouille preferable but I frequently use a tube of spicy breakfast sausage)
1 teaspoon freshly ground pepper
1 teaspoon sea salt
1/2 teaspoon thyme
1/2 teaspoon paprika
1/2 lb frozen salad shrimp (or a whole pound if you really like the shrimp like I do). You don't have to use the tiny shrimp if you prefer the larger variety, I just like my shrimp to blend into the jambalaya rather than defining it.
your favorite hot pepper sauce - start with a couple teaspoons at the beginning and then add to taste at the end.

In a large saucepan (for which you have a tight fitting lid), brown sausage.
Do not drain.
Add broth, vegetables, spice, bay leaves and bring to boil.
Stir in rice, cover, reduce heat and simmer for 30 minutes (you can reduce cook time by half if you have a pressure cooker).
After 30 minutes, open the lid and stir in shrimp.
Close lid and simmer for another 5 minutes.
Remove from heat and serve.

Optional twists: Sometimes I'll put some curry powder or cayenne if I want to turn up the heat. If the jambalaya is still a bit runny at the end, use masa to tighten it up. If it's dry, put a little beer in. I also like to twist a lime on even though a cajun might shoot me if he heard some of my variations.