Return To Mark's Barber Shop
trying to master moles but it is slow going
wild goose breast
4 goose breasts
salt to taste 1
dash dry vermouth (optional)
1 tablespoon grated orange zest
1 orange, juiced
1 teaspoon lemon juice
1 teaspoon brown sugar
1 clove garlic, minced
1 tablespoon soy sauce
1/2 teaspoon dry mustard
1/4 teaspoon caraway seeds
Preheat oven to 350 degrees F (175 degrees C). Rinse the breasts in cold water, and place in baking dish. Splash with vermouth, then season with salt; set aside.
In a medium bowl, combine orange zest, orange juice, lemon juice, brown sugar, garlic and soy sauce. Season with mustard and caraway. Pour glaze over breasts in baking dish.
Bake in preheated oven for 30 minutes, or until no longer pink and juices run clear. Baste at least twice during baking.
I would serve this with a home made stuffing with cranberries and glazed asparagus tips
do the whole gift thing, catch a movie and then...
wings: simple recipe, salt and pepper with a couple tablespoons of mccormicks dry bbq sauce in a bag with the wings for 2 hours. onto a wire rack over a foil lined pan at 400 degrees for 45 minutes. simple dipping sauce choices of ranch, bbq sauce or wing sauce
deviled eggs, simple recipe found on one of the pages just before this
and a simple pasta salad to be determined, looking at my choices now.
so basically snacking the day away as you wish
1/2 cup mayonnaise
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 garlic clove, crushed
1 tablespoon sweet smoked paprika
teaspoons kosher salt
1 teaspoon cumin seeds
1 pound thick asparagus, trimmed
Light a grill. In a shallow dish, whisk the mayonnaise with the oil, lemon juice, garlic, paprika, salt and cumin. Add the asparagus and toss; let stand for 30 minutes.
Grill the asparagus over moderately high heat, turning, until tender and blistered in spots, 6 minutes; serve.
can also be oven baked
So easy anyone can do it! Tastes great and is a different take
1 pound sausage
1/2 cup chopped celery
1/4 cup chopped onion
2 tablespoons minced fresh parsley
1 package (7 ounces) herb-seasoned stuffing croutons
3/4 cup fresh cranberries, halved
2 eggs, well beaten
1 to 1-1/2 cups chicken broth
In a skillet, cook sausage, celery and onion until sausage is done and vegetables are tender. Drain excess fat. In a large mixing bowl, combine the meat mixture with remaining ingredients and enough broth to hold mixture together. Shape into 8-10 balls. Place in a greased shallow baking dish. Bake at 325° for 30 minutes
4 pounds boneless chuck roast
4 cloves garlic
3 (8 ounce) packages dried corn husks
4 dried ancho chiles
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 cup beef broth
1 teaspoon cumin seeds
1 teaspoon ground cumin
2 cloves garlic, minced
2 teaspoons chopped fresh oregano
1 teaspoon red pepper flakes
1 teaspoon white vinegar salt to taste
3 cups lard 1 tablespoon salt
9 cups masa harina
Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat. As soon as water boils, reduce heat to a simmer and cover pot. Let simmer for 3 1/2 hours, until beef is tender and shreds easily. When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly, and shred finely with forks.
Meanwhile, place corn husks in a large container and cover with warm water. Allow to soak for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy can.
Toast ancho chiles in a cast iron skillet, making sure not to burn them. Allow to cool and then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.
Heat oil in a large skillet. Mix in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. Stir shredded beef into skillet and cover. Let simmer 45 minutes.
Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.
Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.
Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape. Make sure steamer does not run out of water. Serve immediately, allowing each person to unwrap their own tamales. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator
You are in luck, here is your full on game day spread, these are all cheat recipes that no one will know you cheated to put out
Meatballs
Buy pre made meatballs frozen and thaw
in a crock pot add the meatballs, get Sweet Baby Ray's BBQ sauce (get the Vidalia Onion) and a jar of Grape Jelly, mix together and pour over the meatballs. Set on warm and leave it on the table just like that (a dash of hot sauce if you are daring)
Wings
Buy the basic wing pack at the store, dump them in a freezer bag. Add teriyaki sauce and a small can of diced pineapple and let marinade for about 4 hours
Heat the oven to 400 degrees and line a cookie sheet with tin foil (trust me, this is a huge time saver). Put a cookie cooling rack over the top and line up the wings. Cook for about 45 minutes to an hour
Dump in a bowl and serve
Nachos (you think this is the easy one, well, you are wrong) (uses store bought seasoning, if you have your own, use that)
Ground chuck good fat content. Fry up in a pan with McCormicks taco seasoning (or my fav frontera) and a bit of water. Add diced onion. Now, here is the fun part: three full on dashes on hot sauce and about a table spoon of minced onion
in that same oven, throw your chips on a pan and heat them up for about 15 minutes
Add black beans to the pan of meat mixture (drain them fellas, and then rinse them completely, your gut will thank you) Continue to cook until most of the moisture is gone
pull the chips and add the meat mixture and back into the oven for 5 minutes, and then add sliced black olives, shredded cheddar, shredded lettuce, sour cream and then garish with green onion pieces and slice jalapeno's
veggie tray
buy one...dont get cute with this, but put it out on a nicer tray and get some good ranch dressing and mix with good blue cheese and a decent amount of buffalo sauce for a new twist on dipping sauces (play with it, this one is fun)
booze:
This one is also easy (it is a pour man's take on my signature drink)
1 bottle dark spiced rum (get the Captain)
1 bottle light spiced rum (arrrr me hearties)
orange juice NO pulp
mai tai mix
tropicana orange peach mango
tropicana orange strawberry banana
now here is the rub, you have to play with this
all of the dark rum into a punch bowl (or a two gallon jug)
2/3 of the light rum
all of the orange juice
all of the mai tai mix
then start adding in the tropicana mixers slowly, tasting it, work the mix until it is fruity but strong. it should be about 1/3 alcohol and 2/3 mixer (or if you want to light weight it, 1/4 to 3/4)
think you are done right? wrong, now add in a reasonable amount of grendadine until the booze mixture begins to get a rosy appearance. you should see it go from brownish orange to rosy pretty quickly
Serve on ice. Careful, this one packs a punch (if you will)
1. thickens it up and creates more bond on the meat, really does the trick better than BBQ sauce alone
2. it does sweeten it some but the flavors mesh really well for some odd reason but i usually add 2-3 dashes of hot sauce too
it is a quick fix recipe for those who want the meatballs that will disappear (and they always do)
Previous
Re: Attyla and the Scotsman Are Cooking
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Attyla
Resident outraged male feminist
Posts: 30,432
Joined: Wed Feb 05, 2014 4:31 pm
Location: Hanging with Tiresias cuz that's how I roll
chile rellenos mostlygetovahit wrote Fri Dec 08, 2017 6:50 pm:Yes its amazing imo. What have you used it for?
trying to master moles but it is slow going
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Attyla
Resident outraged male feminist
Posts: 30,432
Joined: Wed Feb 05, 2014 4:31 pm
Location: Hanging with Tiresias cuz that's how I roll
wild goose breast
4 goose breasts
salt to taste 1
dash dry vermouth (optional)
1 tablespoon grated orange zest
1 orange, juiced
1 teaspoon lemon juice
1 teaspoon brown sugar
1 clove garlic, minced
1 tablespoon soy sauce
1/2 teaspoon dry mustard
1/4 teaspoon caraway seeds
Preheat oven to 350 degrees F (175 degrees C). Rinse the breasts in cold water, and place in baking dish. Splash with vermouth, then season with salt; set aside.
In a medium bowl, combine orange zest, orange juice, lemon juice, brown sugar, garlic and soy sauce. Season with mustard and caraway. Pour glaze over breasts in baking dish.
Bake in preheated oven for 30 minutes, or until no longer pink and juices run clear. Baste at least twice during baking.
I would serve this with a home made stuffing with cranberries and glazed asparagus tips
-
Attyla
Resident outraged male feminist
Posts: 30,432
Joined: Wed Feb 05, 2014 4:31 pm
Location: Hanging with Tiresias cuz that's how I roll
do the whole gift thing, catch a movie and then...
wings: simple recipe, salt and pepper with a couple tablespoons of mccormicks dry bbq sauce in a bag with the wings for 2 hours. onto a wire rack over a foil lined pan at 400 degrees for 45 minutes. simple dipping sauce choices of ranch, bbq sauce or wing sauce
deviled eggs, simple recipe found on one of the pages just before this
and a simple pasta salad to be determined, looking at my choices now.
so basically snacking the day away as you wish
-
Attyla
Resident outraged male feminist
Posts: 30,432
Joined: Wed Feb 05, 2014 4:31 pm
Location: Hanging with Tiresias cuz that's how I roll
1/2 cup mayonnaise
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 garlic clove, crushed
1 tablespoon sweet smoked paprika
teaspoons kosher salt
1 teaspoon cumin seeds
1 pound thick asparagus, trimmed
Light a grill. In a shallow dish, whisk the mayonnaise with the oil, lemon juice, garlic, paprika, salt and cumin. Add the asparagus and toss; let stand for 30 minutes.
Grill the asparagus over moderately high heat, turning, until tender and blistered in spots, 6 minutes; serve.
can also be oven baked
-
Attyla
Resident outraged male feminist
Posts: 30,432
Joined: Wed Feb 05, 2014 4:31 pm
Location: Hanging with Tiresias cuz that's how I roll
So easy anyone can do it! Tastes great and is a different take
1 pound sausage
1/2 cup chopped celery
1/4 cup chopped onion
2 tablespoons minced fresh parsley
1 package (7 ounces) herb-seasoned stuffing croutons
3/4 cup fresh cranberries, halved
2 eggs, well beaten
1 to 1-1/2 cups chicken broth
In a skillet, cook sausage, celery and onion until sausage is done and vegetables are tender. Drain excess fat. In a large mixing bowl, combine the meat mixture with remaining ingredients and enough broth to hold mixture together. Shape into 8-10 balls. Place in a greased shallow baking dish. Bake at 325° for 30 minutes
-
Attyla
Resident outraged male feminist
Posts: 30,432
Joined: Wed Feb 05, 2014 4:31 pm
Location: Hanging with Tiresias cuz that's how I roll
4 pounds boneless chuck roast
4 cloves garlic
3 (8 ounce) packages dried corn husks
4 dried ancho chiles
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 cup beef broth
1 teaspoon cumin seeds
1 teaspoon ground cumin
2 cloves garlic, minced
2 teaspoons chopped fresh oregano
1 teaspoon red pepper flakes
1 teaspoon white vinegar salt to taste
3 cups lard 1 tablespoon salt
9 cups masa harina
Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat. As soon as water boils, reduce heat to a simmer and cover pot. Let simmer for 3 1/2 hours, until beef is tender and shreds easily. When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly, and shred finely with forks.
Meanwhile, place corn husks in a large container and cover with warm water. Allow to soak for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy can.
Toast ancho chiles in a cast iron skillet, making sure not to burn them. Allow to cool and then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.
Heat oil in a large skillet. Mix in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. Stir shredded beef into skillet and cover. Let simmer 45 minutes.
Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.
Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.
Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape. Make sure steamer does not run out of water. Serve immediately, allowing each person to unwrap their own tamales. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator
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getovahit
The Overhead Projector of The Decades
Posts: 3,773
Joined: Tue Feb 04, 2014 11:28 am
Location: Antaeus by Chanel
-
Attyla
Resident outraged male feminist
Posts: 30,432
Joined: Wed Feb 05, 2014 4:31 pm
Location: Hanging with Tiresias cuz that's how I roll
i have a good tutor, my sister in law is a Mexican nationalgetovahit wrote Mon Dec 25, 2017 9:59 am:attyla, you are taking your cooking up a notch! tamales are not exactly an easy thing to make.
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Attyla
Resident outraged male feminist
Posts: 30,432
Joined: Wed Feb 05, 2014 4:31 pm
Location: Hanging with Tiresias cuz that's how I roll
it was really goodvictvm wrote Wed Dec 27, 2017 6:31 am:I know I have no business trying the Tamales. I cannot even make a burrito that closes nicely. That asparagus recipe though.......
-
Attyla
Resident outraged male feminist
Posts: 30,432
Joined: Wed Feb 05, 2014 4:31 pm
Location: Hanging with Tiresias cuz that's how I roll
You are in luck, here is your full on game day spread, these are all cheat recipes that no one will know you cheated to put out
Meatballs
Buy pre made meatballs frozen and thaw
in a crock pot add the meatballs, get Sweet Baby Ray's BBQ sauce (get the Vidalia Onion) and a jar of Grape Jelly, mix together and pour over the meatballs. Set on warm and leave it on the table just like that (a dash of hot sauce if you are daring)
Wings
Buy the basic wing pack at the store, dump them in a freezer bag. Add teriyaki sauce and a small can of diced pineapple and let marinade for about 4 hours
Heat the oven to 400 degrees and line a cookie sheet with tin foil (trust me, this is a huge time saver). Put a cookie cooling rack over the top and line up the wings. Cook for about 45 minutes to an hour
Dump in a bowl and serve
Nachos (you think this is the easy one, well, you are wrong) (uses store bought seasoning, if you have your own, use that)
Ground chuck good fat content. Fry up in a pan with McCormicks taco seasoning (or my fav frontera) and a bit of water. Add diced onion. Now, here is the fun part: three full on dashes on hot sauce and about a table spoon of minced onion
in that same oven, throw your chips on a pan and heat them up for about 15 minutes
Add black beans to the pan of meat mixture (drain them fellas, and then rinse them completely, your gut will thank you) Continue to cook until most of the moisture is gone
pull the chips and add the meat mixture and back into the oven for 5 minutes, and then add sliced black olives, shredded cheddar, shredded lettuce, sour cream and then garish with green onion pieces and slice jalapeno's
veggie tray
buy one...dont get cute with this, but put it out on a nicer tray and get some good ranch dressing and mix with good blue cheese and a decent amount of buffalo sauce for a new twist on dipping sauces (play with it, this one is fun)
booze:
This one is also easy (it is a pour man's take on my signature drink)
1 bottle dark spiced rum (get the Captain)
1 bottle light spiced rum (arrrr me hearties)
orange juice NO pulp
mai tai mix
tropicana orange peach mango
tropicana orange strawberry banana
now here is the rub, you have to play with this
all of the dark rum into a punch bowl (or a two gallon jug)
2/3 of the light rum
all of the orange juice
all of the mai tai mix
then start adding in the tropicana mixers slowly, tasting it, work the mix until it is fruity but strong. it should be about 1/3 alcohol and 2/3 mixer (or if you want to light weight it, 1/4 to 3/4)
think you are done right? wrong, now add in a reasonable amount of grendadine until the booze mixture begins to get a rosy appearance. you should see it go from brownish orange to rosy pretty quickly
Serve on ice. Careful, this one packs a punch (if you will)
-
victvm
Posts: 2,156
Joined: Sat Feb 21, 2015 10:53 am
Sweet baby Ray's being the number #3 BBQ sauce choice in our house, I heartily approve of that choice. Curious though, never used it on meatballs and the Grape Jelly thing I don't understand. Could you explain why/ how this works? Always wondered. Just may not be to my taste. Not a sweet guy.Attyla wrote Mon Jan 29, 2018 7:57 am:Meatballs
Buy pre made meatballs frozen and thaw
in a crock pot add the meatballs, get Sweet Baby Ray's BBQ sauce (get the Vidalia Onion) and a jar of Grape Jelly, mix together and pour over the meatballs. Set on warm and leave it on the table just like that (a dash of hot sauce if you are daring)
-
Attyla
Resident outraged male feminist
Posts: 30,432
Joined: Wed Feb 05, 2014 4:31 pm
Location: Hanging with Tiresias cuz that's how I roll
1. thickens it up and creates more bond on the meat, really does the trick better than BBQ sauce alone
2. it does sweeten it some but the flavors mesh really well for some odd reason but i usually add 2-3 dashes of hot sauce too
it is a quick fix recipe for those who want the meatballs that will disappear (and they always do)
-
getovahit
The Overhead Projector of The Decades
Posts: 3,773
Joined: Tue Feb 04, 2014 11:28 am
Location: Antaeus by Chanel
-
Attyla
Resident outraged male feminist
Posts: 30,432
Joined: Wed Feb 05, 2014 4:31 pm
Location: Hanging with Tiresias cuz that's how I roll
i was stunned the first time I had them, it is a smack the forehead kinda momentgetovahit wrote Mon Jan 29, 2018 10:13 am:nice cheats. those sound super easy to pull off. the meatballs i gotta try. wanna see how that grape jelly works.
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