Request for Recipes

[Undertoad]

"Bowl of Meat"

Take several deboned chicken breasts and cube them into 1"

(chicken "tenders" will also serve this recipe... any boneless chicken really)

Put the cubes in a bowl of milk for a while

Take them out and coat them in bread crumbs, spread on tray or cookie sheet, try not to have them touching too much so they bake well. I use seasoned bread crumbs, I advise not using panko becuase it's too delicate and doesn't work

Bake at 400 for 20 minutes

Melt half stick butter, cup of hot sauce (Louisiana, Frank's, whatever), optionally some tobasco if you want it hotter; boil for 3 mins to get it melted and hot. (Optionally, thicken a little with cornstarch/water mix. This makes the sauce stick to the pieces better.)

Remove chicken pieces from oven and put into a big-ass bowl

Pour hot sauce mix over pieces; mix liberally until coated

Serve with blue cheese dressing

[xoxoxoBruce]

Hot Dog Party with a build it yourself bar...

Basics: For a party of 24
48 Frankfurters 48 Buns
Bring 6 quarts of water to a boil in one or more large pots.
Remove pots from heat, and put in frankfurters. Cover and let stand 7 minutes.
Frankfurters can be served right from the pot, or kept warm on a hot tray set on low.
They will last several hours in warm water.
Buns can be warmed in an electric bun warmer or an improvised version created by placing a basket in an electric frying pan or wok,
wrapping buns in a large napkin and covering.
DRESSINGS:
New Yorker
2 cups sauerkraut

Heat sauerkraut through and keep warm on hot tray; smother frankfurter.
German
1 cup applesauce

1 cup crab apples, sliced
Spoon applesauce over frankfurter, and garnish with crab apples.
Californian
1 pint cherry tomatoes, sliced

1 head of curly Spanish lettuce
1/2 cup Thousand Island dressing
Place lettuce under frankfurter which has been sliced lengthwise; stuff with tomato slices down the center and top with dressing.
Southern
2 cups frozen macaroni and cheese, baked according to package
1/2 pound. bacon, cut in half and fried lightly crisp

1 cup cheddar cheese
Spoon macaroni onto bun, put in frankfurter, cover with a little more macaroni, top with bacon and grated cheese, and melt in toaster oven.
Mexican
4 frying peppers, in rings

2 cups chili, without beans
1 cup onion, finely chopped
Heat chili through, and keep warm on hot tray. String peppers, 3 or 4, on to frankfurter, top with chili and onions.
Chinese
1/2 cup water chestnuts, sliced
1 cup canned sliced peaches
1/2 cup bamboo shoots, sliced
1/2 cup sweet and sour sauce
Cut frankfurter in short, diagonal slits, and stuff these with water chestnuts. Top with peaches, bamboo shoots, and sauce.
Middle Eastern
1 cup kumquats, peeled and quartered
1 large red onion, sliced in rings

1/2 cup mayonnaise
Slice frankfurter lengthwise and stuff with 3 or 4 kumquat quarters, alternating with red onion. Surround with mayonnaise.
Irish
2 cups pickle relish—Emerald style
1 small bunch watercress
Smother frankfurter in relish, and garnish with watercress “clovers.”
New Englander
2 cups baked beans

1 bunch curly parsley
Heat beans through, and keep warm on hot tray; spoon over frankfurter, and garnish with parsley.
Polynesian
1 cup pineapple rings, halved

1/2 cantaloupe, cubed

1/2 cup Major Grey’s Chutney (may substitute any mango chutney)
Place pineapple rings over frankfurter, garnish with cantaloupe, and top with chutney.
All American
1 cup brown mustard (or any favorite)
1/4 cup snipped chives
Smother frankfurter in traditional manner.
Italian
1 cup pizza sauce

1 cup grated mozzarella cheese

1 red bell pepper, in thin strips

1 green pepper, sliced in thin strips
12 fresh mushrooms, sliced
Keep pizza sauce warm on hot tray. Spoon over bun, put in frankfurter, and top with grated cheese, pepper strips, and mushrooms.
Put frankfurter in toaster oven to melt cheese.

NAG got from a book.

[glatt]

Originally Posted by xoxoxoBruce

New Englander
2 cups baked beans

1 bunch curly parsley
Heat beans through, and keep warm on hot tray; spoon over frankfurter, and garnish with parsley.

These portions seem a bit large. I'd expect that to be enough for about 4 people.

[footfootfoot]

Originally Posted by glatt

These portions seem a bit large. I'd expect that to be enough for about 4 people.

That's just a topping for the hot dogs, for a party of 24.

[glatt]

So two teaspoons per dog. Seems a little skimpy, but I guess some people won't like beans and that will leave a little more for others.

[footfootfoot]

Originally Posted by glatt

So two teaspoons per dog. Seems a little skimpy, but I guess some people won't like beans and that will leave a little more for others.

Yeah, because if you made enough of every topping for 48 hot dogs, you'd be about 576 hot dogs and buns short

[xoxoxoBruce]

Originally Posted by glatt

So two teaspoons per dog. Seems a little skimpy, but I guess some people won't like beans and that will leave a little more for others.

Not everyone will choose every station, the whole point is to give people a dozen options to dress their dog as they wish. Actually more than a dozen as they can mix and match condiments from each station to create a very personal heartburn.

[glatt]

OK. You guys are right. I did the math again for the total number of toppings, the quantity of each topping, and the total number of hot dogs, and it works out to about half a cup of toppings per dog. And that's just about perfect.

mea culpa.

[footfootfoot]

Originally Posted by Undertoad

Melt half stick butter, cup of hot sauce (Louisiana, Frank's, whatever), optionally some tobasco if you want it hotter; boil for 3 mins to get it melted and hot. (Optionally, thicken a little with cornstarch/water mix. This makes the sauce stick to the pieces better.)

Serious PRO TIP (I learned it this winter at the ski area from the head cook)

2 sticks butter cut into Tbs sized pieces.
12 oz Frank's or whatever.

Heat the Frank's in a saucepan to about 145°f-165°f
Using a hand held mixer or immersion blender set on medium to high, slowly add the chunks of butter one or two at a time, allowing them to fully blend before adding more (a few seconds)

When all the butter is incorporated you will have a thick butter emulsion that will stay suspended and cling to the chicken. Don't let it boil; that will cause it the butter to separate and the emulsion will fail..

If you refrigerate it, it will become solid in which case you can spread it on toast, for the win! For wings, you can scoop it out cold, drop it onto the wings in a mixing bowl and slosh them around. The sauce will melt perfectly, no need to put it on the stove and risk separation.

NOTES:
If you are mixing in the saucepan make sure there is headroom. If mixing in a blender or kitchenaid use the higher temp as the mass of the bowl or blender carafe, if it is glass, will absorb some of the heat.

My personal hot mix: I love the flavor Frank's but it is way too salty for my BP, Tabasco has a nice heat, but I find it too vinegary, Sriracha is fermented and that gives it a complex and distinct flavor, it low in salt, and there's a rooster on the label, so, yeah.

I use part Frank's and part Sriracha and adjust the heat with Tabasco if needed.

Quick and simple.

[Undertoad]

Originally Posted by footfootfoot

Serious PRO TIP

emulsion

Fuck yeah emulsion, thank you! Trying this very very soon now.

[xoxoxoBruce]

These were popular in the '50s and '60s, when housewives (remember them), got bored with the same old recipes, or needed something different for a special occasion. But when her MIL was coming it had better be fool proof so these suggestions from food companies and supermarkets were comforting. They didn't have to worry about what it tastes like, only that it looks right.
I assume Bowman is the name of a market.

[xoxoxoBruce]

Homemade Fortune Cookies Yield: 16

INGREDIENTS
2 egg whites from extra large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/2 cup all-purpose flour
1/2 cup sugar
Handwritten fortunes (optional)
1 cup chocolate chips (optional)
Sprinkles, for garnish (optional)

INSTRUCTIONS
Preheat the oven to 350ºF. Line a sheet tray with parchment paper or a Silpat.
In a large bowl, whisk together the egg whites, vanilla, cinnamon, flour and sugar.
The batter will be very loose.
Using a small spoon, scoop about 1 tablespoon of batter onto the lined cookie sheet.
Use the back of the spoon to smooth the batter into a very thin circular layer. Repeat this process with additional batter to form two or three circles of batter on the cookie sheet. (See Notes below.)
Bake the cookies for 5 to 7 minutes, or just until the edges of the cookies begin to brown.
Remove the cookies from the oven, place the handwritten fortunes in the centers of the cookies, and then use a flat spatula to very carefully release the cookie from the sheet tray. Fold it in half, then pinch the edges inward (as shown above) to create the fortune cookie shape. Continue this process with the remaining cookies, which will harden within 30 seconds of being formed.
As an optional garnish, melt the chocolate chips in the microwave in 20-second intervals then dunk the hardened and cooled cookies into the chocolate. Immediately decorate the chocolate-dipped cookies with sprinkles and let harden.

NOTES:
It may seem tedious to only portion out one or two cookies per batch, but I found that trying to bake three or more cookies and shape them all before the last one completely hardened was difficult to do. Baking the cookies in batches of one or two guarantees you'll have enough time to fold them into the perfect fortune cookies.