This is beef bourguignon. A KILLER recipe. We serve ours over fresh papardelle......OGRipper said:This stew ain't quick but it's not hard. It takes time in the oven but not much active work. The result is friggin awesome. Best in a big heavy overproof pot with a cover. No I didn't write this just for you.
Start with four or five pounds of boneless stew meat (lamb or beef), seasoned with salt and pepper. Brown it on all sides in a little olive oil - this <snip>
Ill is what you are when you get the flu.biggins said:ill post a recipe tonight that will rock your world. Do you eat pork.
haha sweet. i was wondering when you became a memeber of the grammar nazi crew.SkaredShtles said:Ill is what you are when you get the flu.
"Do you eat pork" needs a '?'........
Just kidding, dude!
:mumble: I'm a grammar skinhead, dummy, not a grammar nazi. Get it right.biggins said:haha sweet. i was wondering when you became a memeber of the grammar nazi crew.
SkaredShtles said:This is beef bourguignon. A KILLER recipe. We serve ours over fresh papardelle......
Oh - and with chicken it's coq au vin.
SkaredShtles said:Here's a current favorite Italianesque dish:
Chop & fry a couple strips of bacon in 1T butter and 1T olive oil
Add a couple cloves of garlic
Add about 1/2 mined onion
Cook until onion gets soft
Add a small (~14oz) can crushed tomatoes
Salt & pepper to taste
Cook for awhile until it reduces
Turn up the heat and add about a cup of heavy cream
Add cut asparagus (as much as you like)
About 4 minutes before the cream has reduced, add 1/2 lb of raw shrimp
Toss with fresh cooked pasta
Serve with fresh parmesano reggiano (or grana padano)
We usually have it with caprese as an appetizer (fresh tomatoes & fresh mozzarella)
Would *I* lead you astray, young disciple? Now get creative and try combos other than shrimp and asparagus. This is a *very* versatile base.chicodude01 said:I used this, It was kickass
Brian, Can we make this a sticky?
SkaredShtles said:Would *I* lead you astray, young disciple? Now get creative and try combos other than shrimp and asparagus. This is a *very* versatile base.
What kind of wine did you serve?
This dish was *made* to be served with a nice Italian bottle.......chicodude01 said:I don't drink.........at ALL
caputo1989 said:Do I see a chew in your profile pic? Shurley your parents must hav wine arround the house that you could use. The alchohol cooks out of the wine.
punkassean said:Enchilada's are easy...
Just choose what ever you want in them (beef, chicken, pork or veggies) and then choose the type of tortilla you like better (corn/flour) and finally choose either green or red sauce.
If you are using meat, cook the meat first if you are using veggies, depending on how you like them (crisp or soft) you can just add them right in. Roll up the filling (cheap and easy filling is ground beef/onions/black olives and some sauce) then line them up in a pan drown 'em in sauce and top w/cheese then bake them bitches for about 30-40min on tree-fitty.
fairly easy, fairly tasty...
I dunno. That Frank's stuff is hot like tomato sauce out here...........jdcamb said:<snip> mix up 2 parts Franks Red Hot sauce to 1 part butter in a sauce pan over low heat. Throw the wings into the hot oil for 10/12 minutes or until golden. Throw the wings into the sauce and splash 'em around. Plate them. If you plate them "dry" they are mild, "wet" they are hot.
ALEXIS_DH said:yo!, a pointer.
enchiladas are the ones wrapped in corn tortillas.
burritos are the ones wrapped in flour tortillas.
But it is what they make good wings from. You could put some of that Haberno stuff on them. But then they wouldn't be Buffalo style baby....SkaredShtles said:I dunno. That Frank's stuff is hot like tomato sauce out here...........