6/26/09 - Grandpa's Chuck Steak
Felix J. Vanderschoot II was a Dutch immigrant. He came to Ellis Island from Holland at the age of 5. In the 6th grade he had to leave school in order to work and help support the family. He started at slaughter house at age 12 and... read recipe
FLANK STEAK, PRAWNS & GRILLED ROMAINE SALAD by Eat Me
This recipe was featured on Grill It! with Bobby Flay on the Food Network.
Check out the recipe HERE!
Check out a video clip of the show HERE!
HOT DOG TACOS (originated by the kid who stole bikes in Big Gar’s Sacto neighborhood)
1 pkg kosher beef franks
1 med. Yellow onion
packaged hard taco shells
American cheese slices (kraft singles)
Mayo
Parmesan cheese – grated
Cut hot dogs into 1 inch pieces. Slice onion and fry with hot dogs over medium high heat. Pull off hot dogs and onion when hot dogs are browned and onions slightly caramelized. Put mixture into taco shells. Place a strip of American cheese over hot dog mixture and broil to melt cheese and brown top of taco. Top with mayo sprinkled with Parmesan cheese.
FONDUE by Eat Me
½ pound Swiss cheese (domestic grocery store, Emmental or Gruyere)
1⁄4 pound med cheddar
¼ pound Velveeta
1⁄2 bottle of skunky green bottle beer
2 cloves of garlic
1 loaf crusty French bead cubed
2 apples (we dig Fugi)
1 salami
Cube all cheeses. (at this pint you may be wondering about the use of Velveeta in this recipe. Traditionally you would use a good amount of flour in the fondue to stop the Swiss and cheddar from separating but we here at Eat Me have discovered that Velveeta will do the same thing and it’s CHEESE man!)Keep your cubes the same size for uniform melting. Put cubed cheese in fondue pot with the half bottle of beer. (you do not necessarily have to use a skunky, green bottled beer – that is just what we enjoy for fancy beer. You will actually want to use a beer that you would drink. If you are a brown ale person then use a brown ale. We are just crisp lager guys) Put garlic in a press and press into cheese. Heat over 175ish degree heat to melt it all together (basically heat it slow) and you are ready to rock. Dip the bread, apple pieces, and salami slices in cheese and get fucking fat!
This being just a basic recipe here are a few variations…..
Add hot sauce, bacon, walnuts, onions, whatever you want to the cheese mix. Dip anything you want. Core out the end of the salami and take shots of whiskey out of it (thank’s for that one Adams!) Go big and use a crock pot. Pour on potatoes. Use on a hot dog taco……
Chicken Potpie by myspace ruby soho
Filling ingredients:
- 2+ cups of chicken (I use leftovers from the night before and I always add a lot more than 2 cups)
- 2 pkg of frozen mixed veggies thawed
- 2 cans of Campbell's Healthy Request Cream of Chicken Soup (use as is - DO NOT add water)
Crust ingredients:
- 2 cups of regular or low-fat bisquick mix
- 1 cup of low-fat or fat-free milk
- 2 eggs
Preheat oven to 350 degrees. Mix all filling ingredients in a large pyrex baking dish and spread evenly. Mix crust ingredients and spread evenly over filling. Bake uncovered until crust is golden brown and cooked all the way through.
By nichole davis
Nicholes cheese soup:
Take one head of broccoli and cut it up including the stem.
3 large potatoes cut up into chunks.
2 cans of cheddar cheese soup.
1-2 Kelbosa's ( hilshire farms is the best ) cut this up into bite size pieces.
pepper if desired.
Now combine these all together being careful to mix the milk and cheese together first so that it doesn't separate.
Eat and enjoy.
it is that easy.
Myspace trish
Stuffed Zucchini
This one's simple...
Boil a large zucchini until tender. Halve lengthwise. Scoop out seeds and pulp, leaving shell. Reserve pulp without seeds. Brown 1 pound sausage and medium chopped onion. Add chopped pulp and a small can of mushrooms. Drain fat. Add 2 tablespoons parmesan cheese and stir through. Fill shells with mixture and bake about 45 minutes at 350 degrees. Top with cheese and cook until melted. (Or, go the easy route and add melted Velveeta or Cheese Whiz.)
And another
1 lb. fresh shrimp, rinsed with shells on
garlic salt (lots) or minced garlic would be good, too
1 stick of butter, sliced
beer, to cover
Layer 1/2 shrimp, garlic salt, butter in a large pan. Repeat. Add beer to cover. Bring to a boil and cook until shrimp turns pink. Rinse with cold water and serve warm with lemon butter or chilled with cocktail sauce. Oh... and cold beer
And another
Guinness Stew
2 lbs. stewing beef
3 tbs. oil
2 tbs. flour
salt and black pepper
pinch of cayenne
2 large onions, coarsely chopped
1 garlic clove, crushed
1 tbs. tomato puree, mixed with 4 tbs. water
1 1/4 cup Guinness (but buy more to drink while you're making it)
2 cups largely diced carrots
thyme to season (fresh or not, it's your call)
Trim fat from meat (if you want) and cut into 2" cubes. Toss beef with 1 tbs. oil.
In a small bowl, season the flour with salt, pepper and cayenne. Toss meat with seasoned flour.
Heat rest of oil in large skillet on high heat. Brown the meat on all sides. Lower heat, add the onions, garlic and tomato puree. Cover and cook 5 minutes.
Transfer the contents of the skillet to a casserole and pour half the Guinness into the skillet. Bring Guinness to a boil and stir to dissolve the meat juices in the pan. Pour over the meat along with the remaining Guinness. Add carrots, thyme and more salt, pepper, cayenne as desired.
Cover and simmer over low or in a 300 degree oven until the meat is tender (about 2-3 hours).
Serve with some warm bread and more Guinness.
Myspace Felix
Guinness Stewed
7-8 pints of Guinness
200 lbs. stewing beef
1 pack of cigarettes
In a small pub, season the beef with 1 cigarette every 10 minutes. Get meat tossed with first 5 pints of Guinness.
Transfer the contents to floor and shake liberally. Add remaining pints of Guinness.
Simmer.
Serve with restraining order.
Myspace dawn weiner
Broke Ass Tomato Soup:
1 Tbsp Ketchup (packets are fine)
1 Cup Water
Bring to a boil. Enjoy!
Myspace something for broken
JACK DANIELS STEAK
this works best if you cook it in a cast iron skillet and drink a good bit from the whiskey bottle before you start
Cook steaks in skillet and remove when done how you like.
next pour about 3 shots of Jack per steak in to pan and scrape up all the crunchy bits from skillet
add garlic, a little butter and sliced mushrooms to whiskey
cook until mushrooms are soft
add steak back into skillet cook for 5 more minutes on low then eat
add remaining Jack in bottle to coke and ice and your set!
Myspace The infamous jet rash
*INFAMOUS GRILLED ASPARAGUS*
2 bundles central coast Cali asparagus,
[hard fucking ends snapped clean and tossed]
kosher [or sel de mare] salt
fresh cracked pepper
four nice garlic cloves, minced
half a cup good olive oil
1/4 cup balsamic vinegar (soy sauce or hoisin)
juice of one lemon
grated parma
-toss all ingredients except for the parma in something big enough to handle it. Let sit at room temp long enough for the flavor riot to take place. Hit the grill with the coals ripping - use tongs to move from one side to the other. NOTE: there will be deserters, LET THEM BURN. Give the whole deal a dump of the left over marinade mixture, but keep them fuckers rolling or they will sho nuff get burned. Yank 'em off when they get a nice glossy finish, dust them with the grated parma and serve to your drunken pals along side some charred beast.
I suggest a nice, cold Stella Artois to accompany.....
whiskey roasted chicken by Gordy
Whiskey Roasted Chicken: 1 3-5lbs. chicken 1 750ml Jim Beam 1 lemon 1 bulb of garlic 1 onion fresh bay leaf fresh sage fresh thyme cumin chili powder garlic powder fresh ground pepper seasoning salt. Open Whiskey and put a pour spout in the bottle. Pour one shot and imbibe. Wash chicken and remove severed organs from carcass. Shake and pull carcass till it loosens up and moves like a dead cat. Take shot. Mix all dry seasonings and rub over the outside. Slice lemon and onion. Coarsely chop garlic. Mix with fresh herbs and cram it all inside the chicken. Take shot. Pull skin over body cavity opening and secure with a toothpick. Shot. Bake at 375 or roast on BBQ using indirect heat for approx 1.5h. Basically till the thickest part of the breast registers at least 170. (don t let it get over 180) once finished the cumin you used on the outside will provide a smoky flavor and the crap you crammed into the chicken (aromatics) will have worked their way into the meat for a rad flavor. Shot.
Brekky taters by Josh kuntress
so our buddy Josh sent this in. He's a good friend. last time we saw him he was getting piss drunk right along with us - sliced his arm open (cuz we keep afuckin blade on our gear), had a beer thrown in his face, was called an ass eater or an asshole or something that has to do with the ass and was awakened in the morning..on his porch....by his lady...his leg was bloody, doors were kicked in, good sam's were getting told to fuck off..... ahh good times. anyway here is his shit: Potatoes with the skin on, parmesean cheese, chopped onions, chopped red peppers, chopped garlic, season salt, one egg, a dash of montreal chicken seasoning, cooking oil. Take about 4 potatoes cut em up into little cubes with the skin on, wash em. Chop up three small onions, and about half of a red pepper. Get about a spoon full of chopped garlic, and toss the potatoes in a deep skillet with enough cooking oil to cover the bottom of the pan. Turn the burner on about medium heat. As shit begins to cook drop in the onions, pepper, garlic, sprinkle the parmesean over the potatoes generously as they cook. As the potatoes begin to brown drop in one beaten egg and stir. Sprinkle a little more parmesean on and just a dash of montreal chicken seasoning and season salt. Turn the burner off and cover the potatoes and let stand for about 5 minutes. now ya got some stinky ass breakfast potatoes, and damn are they good.
Out of BBQ sauce Just combine Ketchup and worcestershire sauce to taste for a basic sauce. if ya wanna fancy it up you can always add: Red wine Vinegar Garlic Black pepper brown sugar a bay leaf hot sauce. if you do put a lot of shit in yer bbq sauce it's best to let the mix sit around for a day in the fridge - really lets the flavor mature.
mac n cheese casserole
so yer broke and you been eatin mac and cheese and top ramen way too much and yer bored of that shit and need to spice er up. So you start with a pot of plain old Mac and cheese and can add: pepper tobassco a can of tuna handful of frozen mixed veggies Mix any of these in and eat or add all of these and combine in oven safe pan of bowl. cover with parm cheese or bread crumbs or potato chips mixed with a little melted butter and bake at 350 till topping browns.
EAT ME FRIED CHICKEN You can get a fuck of a lot fancier and shit than what we are gonna show ya, but here is a simple/stripped down way to make fried chicken that is evenly coated and cheap to do. You'll Need: Chicken parts All purpose Flour Eggs Vegetable oil Salt Pepper Seasoning salt Frying pan Tongs
1) wash chicken parts and pat dry with a paper towel
2) put approx 2 of all purpose flour in a bowl
3) in an other bowl combine about 8 eggs, salt and pepper and wisk or beat. 4) In a third bowl put another 2 of flour and add a few pinches of seasoning salt and pepper.
5) Put about inch of veg oil in a large frying pan and pre-heat on med high
6) Dredge chicken parts one at a time first through the flour then through the egg and finally through the seasoned four then into the heated oil. (the seasoned flour will only stick to the egg and the egg will only stick to the chicken if it is completely dry hence the step of initially coating the chicken with flour ensures that you will have an even coating of breading)
7) Once you have a pan full of breaded chicken frying you will cook each side for approx 10 min. (cooking time will very due to altitude, amount of oil, heat of oil and size of chicken parts. If yer questioning if yer chicken is done just pull a piece and fork it open. The juice should run clear and there should be no sign of pink in the meat)
8) Apply a light sprinkle of salt as soon as you have removed the chicken from the oil, and it is cooling and draining on a pad of paper towels. Variations to these steps include but are not limited to:
1) seasoning both flour and the egg bowls with anything from bells seasoning and garlic powder to cumin and chili powder.
2) Using stale bread, potato chips, crackers, etc for the final coating on the chicken.
3) Frying chicken quickly on each side and then baking it in the oven at 350 for less oily chicken.
4) If you follow these steps with chicken wings you can mix Siracha hot sauce, a cube of butter and few splashes of tapatio for a great hot wing
BRINING FOR TURKEY, FRIED CHICKEN OR PROK CHOPS - by Gordy
Hell if I know a recipe. I do it by feel. so the important steps are:
1. receptacle - you need something big to submerge the turkey in for 24 hours and then put in the fridge. since you are probably out of room in the fridge around thanksgiving the best thing to do is use an ice chest
2. Salt - once you have an ice chest fill with water and add coarse sea salt. approx 1 1/4 cup a gallon.
(that is actually all you need to make a brine but for it to be rad.....)
3. Brown Sugar - add half a box of brown sugar per 1.5 gal of water used.
4. Lemon - add a few sliced lemons
5. Poultry herbs - sold in the pack - or just add Bay, thyme, and sage. fresh stuff not dried.
6. add a bag of party ice to keep turkey cool.
7. add turkey and let sit for 24 hours.
when ready to cook stuff cavity of bird with sliced lemons or oranges, garlic and onion and more herbs.
Brining will break down the molecular structure of the meat allowing it to retain more water during the cooking process. a simple brining (no lemon or herbs) works rad on fried chicken and country pork chops too.