THE TOTALLY UNOFFICIAL AAPK COOKBOOK

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CheckSix
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Post by CheckSix »

Making Beef Bourguignon today... the French version of beef stew.

4 lbs of well marbled Chuck Roast (large 2x3" chunks)
2 onions ( 1" chunks)
1 lb of baby Yukons (cut in half)
5 large carrots (1" chunks)
2 cups of red wine (I used a decent Bordeaux)
2 cups of Beef Broth (I used Pacific brand)
2 tablespoons of Balsamic Vinegar
2 cups of water
1 small can of Tomato Paste
1 Bay Leaf
Salt & Pepper
touch of flour (1/4 cup)
touch of sugar ( 1-1/2 teaspoons)
1 tsp of fresh Thyme

Brown meat in 3 or 4 segments, using a tblspn of olive oil each time. Set aside.

Put onions and garlic with balsamic vinegar in and with a wooden spoon, get brown bits in mixture. Cook for about 5 - 7 mins. Add Tomato Paste and integrate... then, Add wine and beef broth, warm up, add flour, sugar, thyme, Bay leaf.... then add water. Bring to boil.

2 hours braising in a 325F oven

Then put the carrots and potatoes in for another hour at 350F

Serve with French Bread.

Photo below is just before putting the covered Dutch Oven in oven for 2hrs of braising at 325F. The 2nd photo is after braising and the potatoes and carrots have been added. Then back in the oven for another hour but bumped up to 350F.
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beef bourguignon with potatoes and carrots.JPG
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Post by jlw257 »

Sounds good Dave, but what about some Mushrooms in it too ::shrug::

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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Post by CheckSix »

jlw257 wrote:Sounds good Dave, but what about some Mushrooms in it too ::shrug::

Larry
Yes! those could be added, if you so desire. The other thing that could be added is some bacon. My version is the stripped down, simple Beef Bourguignon.
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Post by bestgear »

Dave - are those quahog shells on your stove used for spoons rests? If so, that's a dandy idea that I may just borrow.
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Post by CheckSix »

bestgear wrote:Dave - are those quahog shells on your stove used for spoons rests? If so, that's a dandy idea that I may just borrow.
YES! They are! When I remember to use them. :lol:
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Post by CheckSix »

Here's the dinner serving, topped with Parsley and served with French Bread, melted Butter and a good 2005 Bordeaux. I went light on salt & pepper during the prep and added some on the final dish. The sauce is divine... the beef is super tender.... used the buttered bread as a mop. Great meal! Thanks to JerryD for suggesting this today!
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Post by bestgear »

Looks really good Dave!
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Post by CheckSix »

bestgear wrote:Looks really good Dave!
Oh man, Tom! not trying to pat myself on the back... but it is really good! It's the sauce, with the ingredients that go into it, that is sooooo.... good! I could live on the sauce and buttered French bread. :D

I wish there was a way of sharing some here. Y'all should try this. ::nod::
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Post by Mumbleypeg »

Looks really good Dave! You've got two magic ingredients that make it stand out - red wine and tomato paste. ::tu:: I make a good minestrone soup that uses both. Leave out either and it just ain't the same.

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Post by jerryd6818 »

My beef stew didn't turn out as well as it usually does but it's edible. I'm losing my touch. I'm having trouble remembering what and how much.
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Post by TripleF »

Mmmmmmmm....MMMM.....Dave! ::tu::
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Post by philco »

Dave, thanks for sharing that with us. Man does that stuff look tasty! ::tu::



Mumbleypeg wrote:Looks really good Dave! You've got two magic ingredients that make it stand out - red wine and tomato paste. ::tu:: I make a good minestrone soup that uses both. Leave out either and it just ain't the same.

Ken
Ken how about letting us in on that minestrone' soup recipe ?
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Post by Mumbleypeg »

philco wrote:


Mumbleypeg wrote:Looks really good Dave! You've got two magic ingredients that make it stand out - red wine and tomato paste. ::tu:: I make a good minestrone soup that uses both. Leave out either and it just ain't the same.

Ken
Ken how about letting us in on that minestrone' soup recipe ?
Here it is Phil. Don't let the recipe scare you off from making it - it's a lot easier than it looks. Pretty quick (less than an hour) once you get the ingredients gathered up.

3 tbsp olive oil
1/2 c frozen Italian cut green beans
1 or 2 zucchini squash, sliced
1 medium white onion, minced
1 stalk celery, minced
4 cloves garlic, minced (I just use the same amount of garlic paste. Get it in a tube at the grocery store)
1 c sweet red wine (optional but recommended. Shiraz or Malbec are good)
4 c vegetable broth (not chicken broth!)
1 15 oz can small white (or great northern) beans, drained
1 15 oz can red kidney beans, drained
3 oz tomato paste (sometimes I just dump in a 6 oz can but that makes it more "tomatoey" - I think it's better with just 3 oz.)
2 15 oz cans diced tomatoes , drained
1/2 c shredded carrots (you can buy them already shredded from the store, or shred your own)
2 tsp dried oregano
1 tsp dried basil
2 tbsp parsley flakes
1 tsp salt
1/4 tsp dried thyme
1/2 tsp ground black pepper
3 c hot water
2 c fresh baby spinach
2 c diced or shredded cabbage
1 c small shell (or small elbow) macaroni (use the smallest size you can find - it swells up! If you don't have small size, reduce the amount to 1/2 cup)

Place the olive oil in bottom of a stock pot over medium heat. Sauté while stirring in garlic, onion, zucchini, celery, frozen green beans, and 1/2 c red wine. Continue stirring over medium heat until onions start to become translucent. (For those that are tee-totalers, the alcohol in the wine will dissipate but the flavor stays behind. ::tu:: )

Add the vegetable broth, hot water, spices, tomatoes, beans, carrots, and tomato paste. Bring to a boil, stirring occasionally, then reduce heat to simmer. Cover and continue simmer for 20-30 minutes, stirring occasionally. Add spinach, cabbage, the rest of the wine (optional), and the macaroni. Stir, cover, simmer for 20 more minutes or until the macaroni is done.

Makes about 8 servings of 1-1/2 cups each. Serve with breadsticks or bread and butter.

Enjoy, and let me know how you like it!

Ken
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Post by tongueriver »

Panang Chicken Curry with Basil

“We (somebody as author of this recipe when I downloaded it) used Panang curry paste by Taste of Thai that comes in foil bags in the ethnic section of the supermarket. You can substitute red or green curry paste for the Panang. Serve over jasmine rice (I use basmati rice) so you won’t miss a drop.”

1 (14-ounce) can light coconut milk (or regular coconut milk)
2 tablespoons panang curry paste (1.75-ounce package) (or see above) (and this would be too strong for many people, but you must use SOME!)
2 tablespoons fish sauce
2 tablespoons, dark brown sugar or light brown sugar and a little molasses if you have it
1 tablespoon creamy peanut butter (No, use more!)
1 tablespoon fresh lime juice
2 medium red bell peppers, seeded and sliced into 1/4-inch wide strips (or maybe just one, or whatever; you like broccoli?)
1 red onion, peeled and cut in 1/4-inch wedges (YES!!)
1 rotisserie chicken, skin removed, shredded (about 3 cups) (or Bambi or something)
1/4 cup chopped fresh basil (maybe you have some dry?)
4 cups cooked jasmine or basmati rice

1. Heat a large sauté pan over medium heat. Add coconut milk, curry paste, fish sauce, brown sugar, peanut butter and lime juice; whisk well. Add red pepper and onion; stir to coat. Bring to a simmer, reduce heat, and cook, uncovered, until vegetables are crisp-tender, about 8 minutes.
2. Add chicken, cover, and simmer until thoroughly warm, about 5 minutes. Stir in basil; simmer 2 minutes. Serve over rice

8 servings

Notes: I made this 25 Oct 2010. Good. Threw in a chunk of ginger and used yellow curry paste (probably less than 2 tablespoons). Backed off slightly on the (yellow) onion and the bell peppers also. I used dry basil. It was good. I think this would work with venison burger or venison loin also.

07 December 2016: I have made this many times with various meats, including venison. I use considerably more peanut butter and the other ingredients can be tweaked to taste as well; no problem. Try to get the seasonings/flavors in there about like it says, but the meats and vegetables can go any way you like. Any more I usually add maybe a 1 1/2 cup batch of home-made chicken broth to thin it out a little; otherwise it is pretty thick. I also ALWAYS add an obscene amount of ginger root, and turmeric for color. So…. There ya go.
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Post by philco »

Thanks Cal. That sounds really tasty. ::tu::
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Post by philco »

I have been asked to share my recipe for Oyster Casserole. It's pretty simple but my family has been enjoying this dish at holiday dinners for generations.

Ingredients:

Saltine Crackers
Fresh Oysters (1 pint or more)
Real Butter
Half & Half
Salt

The photos show a double batch but I'll give directions for a single batch made in an 8"X8" glass baking dish.

Spray baking dish with Pam or coat with a thin layer of cooking oil.
Crumble saltine crackers until you've covered the bottom of the baking dish completely.
Add oysters spreading them out evenly. I like to cut them into smaller pieces for more even distribution.
Cover this with another layer of crumbled saltine crackers.
Add a second layer of oysters.
Cover these with the third and last layer of saltine crackers.
Pour liquid from oysters over the casserole.
Salt lightly.
Add pats of butter (for goodness sakes, not margarine) over the top of the casserole.
Pour half & half over the casserole until the half & half is nearly to the top of the crackers. (Don't pour half & half above top of crackers.)
Bake at 350 degrees until crackers turn brown (about 40 minutes)
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Cover bottom of baking dish with crumbled crackers
Cover bottom of baking dish with crumbled crackers
Use fresh oysters
Use fresh oysters
Distribute oysters evenly over crackers
Distribute oysters evenly over crackers
Top casserole with pats of real butter
Top casserole with pats of real butter
Pour Half & Half over mixture
Pour Half & Half over mixture
Finished product
Finished product
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Post by Paladin »

Sounds really good, Phil and I am going to try it. I showed it to my chief cook and bottle washer but she kinda draws a line at oysters. I tried to explain to her that she has no idea what oysters might taste like but she wasn't buying. Sometimes women are just closed-minded about things. :lol:

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Post by jerryd6818 »

Ontario Rat-1 ???????????
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Post by philco »

jerryd6818 wrote:Ontario Rat-1 ???????????
Yes, the knockoff version. I used it to dice about 8 pounds of potatoes.
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Post by Paladin »

Phil,
I tried the oyster casserole and really enjoyed it. My bride has a 'thing' about oysters and she enjoyed the crackers. :lol:
It is worth noting that on my 1st bite I bit down on a pearl! :lol:
Good stuff and I recommend it.

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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Post by zzyzzogeton »

I saw where there were a couple of other chili recipes earlier in the thread, but I figured I'd add mine since I have a pot cooking as I type. The 2nd day is always better, so I have taken to cooking a pot up the day before I want to eat it. :mrgreen:

I call it "Momma's Chili" as this is how she CURRENTLY makes it. It has evolved over time as she tries different combinations of spices. She adds flour because she likes a thicker chili gravy.

4# lean ground beef 3 to 4 T Chili Powder ¼ tsp Garlic Powder
1/3 C Flour 1 tsp Salt ½ tsp Black Pepper
1 T Cumin 1 46 oz can of Tomato Juice ½ T Sugar
½ T Oregano 1 T Paprika

1. Saute ground meat 1# at a time with garlic powder until meat is brown. Put each batch as cooked into slow cooker pot.

2. Add Cumin, Chili Powder, Salt, Flour and Pepper. Stir until combined evenly. Add tomato juice and stir.

3. Cover and place on electric base. Bring to a boil on HIGH for about 1 hour. Reduce heat to LOW and simmer for 4 hours.

4. Serve with pinto beans and cornbread ON THE SIDE.

5. Remaining chili may be frozen for later use.

6. Makes 12 to 16 Servings (How big is your bowl?? :mrgreen: )

Note: True Texan Chili does NOT contain beans. If you choose to put beans IN your chili ::teary_eyes:: , you are NOT a Texan.
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Post by Mumbleypeg »

zzyzzogeton wrote:The 2nd day is always better, so I have taken to cooking a pot up the day before I want to eat it.

Note: True Texan Chili does NOT contain beans. If you choose to put beans IN your chili ::teary_eyes:: , you are NOT a Texan.
::tu:: ::tu:: Amen, and amen!

No beans! If you insist on having vegetables with your chili, throw some Fritos corn chips in your bowl before adding the chili! :lol: And some diced onion on top. ::sotb::

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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Post by Jeffinn »

If there's any interest, I can put all of these recipes in a cookbook style document and make it available via a Word document or a PDF file. I have a recipe program that makes importing and formatting recipes fairly easy and the output is pretty nice with a table of contents and an index.
Let me know if this is something you'd all be interested in.
Thanks.
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Post by jlw257 »

A friend had some extra jumbo shrimp and shucked oysters , so we’re eating good tonight
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Post by treefarmer »

Larry, I need to find some friends like yours! :lol: Looks mighty, what are y'all going to do with them?
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