311splawndude
Well-known member
a different day
Monkey Man
Super Moderator
... and the cayenne pepper / chilli powder / pepper thing?
That thing's screaming for a bit o' heat, man.
That thing's screaming for a bit o' heat, man.
N
nightflameauto
Active member
Yeah man, that sammich needs some of my spice mix. Dried habanero, jalapeno and serrano peppers and dried garlic ground to dust and then blended with mustard powder, cumin, salt and some other seasonings. Excellent on anything with tomatoes. But I also use it on spaghetti, mexican dishes, any sammich, in soup, you name it. Kicks you in the face and then leaves a wonderful flavor after.
Making big plans to make my famous meatballs next week. It's a lengthy process. First, you chop and cook some onions and garlic, mix with spicy sausage and hamburger, bread crumbs, fresh chopped parsley and basil, worcestershire, some seasonings and get it all blended together well. That sits overnight in the fridge to let the flavors settle a bit before cooking.
The next day the wife and I get to work on forming the balls. Heat up some oil in a skillet, roll six to eight of the little bastards at a time until they're nice and crispy on the outside, toss 'em on a baking sheet and bake them until they're cooked through. With as big a batch as we make, that process takes most of a day. We end up with somewhere around 130-150 of them. We'll usually freeze half or so, but I've got a pot luck at work next Friday so I'll just keep half and use half for the pot luck.
So, once the last of the balls are fried, we'll pour the oil off, keep the pan hot and add a little water to deglaze from all the stuff that carmelized to the bottom of the pan while frying them. Then dump in some spaghetti sauce and let it all blend together. Cook it until it's nicely thickened, then into a crock pot with the sauce and however many meatballs will fit and let 'em sit on low heat for a minimum of four hours.
We've used this with spaghetti, but also done meatball bakes. Put the sauced balls (eewwwwww) on a nice tough hoagie roll, cover it with provalone, set it on foil on a baking sheet and toss it under the broiler until the cheese just starts to brown. Gat damn, that's eats.
Now I'm getting hungry.
Making big plans to make my famous meatballs next week. It's a lengthy process. First, you chop and cook some onions and garlic, mix with spicy sausage and hamburger, bread crumbs, fresh chopped parsley and basil, worcestershire, some seasonings and get it all blended together well. That sits overnight in the fridge to let the flavors settle a bit before cooking.
The next day the wife and I get to work on forming the balls. Heat up some oil in a skillet, roll six to eight of the little bastards at a time until they're nice and crispy on the outside, toss 'em on a baking sheet and bake them until they're cooked through. With as big a batch as we make, that process takes most of a day. We end up with somewhere around 130-150 of them. We'll usually freeze half or so, but I've got a pot luck at work next Friday so I'll just keep half and use half for the pot luck.
So, once the last of the balls are fried, we'll pour the oil off, keep the pan hot and add a little water to deglaze from all the stuff that carmelized to the bottom of the pan while frying them. Then dump in some spaghetti sauce and let it all blend together. Cook it until it's nicely thickened, then into a crock pot with the sauce and however many meatballs will fit and let 'em sit on low heat for a minimum of four hours.
We've used this with spaghetti, but also done meatball bakes. Put the sauced balls (eewwwwww) on a nice tough hoagie roll, cover it with provalone, set it on foil on a baking sheet and toss it under the broiler until the cheese just starts to brown. Gat damn, that's eats.
Now I'm getting hungry.
311splawndude
Well-known member
^ Sounds great man
love carmelization too
Thanks
love carmelization too
Goat":3oudsl9d said:OMG!311splawndude":3oudsl9d said:^ sounds great
Heading to my cabin with some buddies for an extended weekend this Thursday. They told me my dinner contribution is chili.
Just made this sausage, egg and cheese casserole. You know. To get some greasy protein base coat going before Superbowl Sunday.
Thanks
311splawndude
Well-known member
So...
A little while ago I get a massive desire for an omelette (Denver style). I go upstairs from the mancave and start chopping up all of my favorite ingredients: Peppers, onion, bacon (pre-cooked), ham (pre diced), mushroom, cheese, etc. I get all of this cut up and ready to go. Put a little butter in teh frying pan and go to the fridge to get the eggs.
WTF - there are only 2 raw eggs left. The damn wife done hard boiled the rest. She puts a little 'x' on them. Damn. Well. Omelette is out right? So I scramble up the 2 eggs with some milk and then dice up one of the hard boiled eggs and throw it all in the pan
Doesn't look amazing but turned out OK
A little while ago I get a massive desire for an omelette (Denver style). I go upstairs from the mancave and start chopping up all of my favorite ingredients: Peppers, onion, bacon (pre-cooked), ham (pre diced), mushroom, cheese, etc. I get all of this cut up and ready to go. Put a little butter in teh frying pan and go to the fridge to get the eggs.
WTF - there are only 2 raw eggs left. The damn wife done hard boiled the rest. She puts a little 'x' on them. Damn. Well. Omelette is out right? So I scramble up the 2 eggs with some milk and then dice up one of the hard boiled eggs and throw it all in the pan
Doesn't look amazing but turned out OK
N
nightflameauto
Active member
Looks good enough to me.
Wife does an amazing baked egg dish with sausage, peppers, onion and cheese that's to die for. I should probably get some pictures of it at some point but I always end up scarfing it before I remember to take a pic.
Wife does an amazing baked egg dish with sausage, peppers, onion and cheese that's to die for. I should probably get some pictures of it at some point but I always end up scarfing it before I remember to take a pic.
Monkey Man
Super Moderator
NightFlameAuto, those meatballs sound friggin' epic, man.
Unbelievable.
Unbelievable.
Mailman1971
Moderator
Nice guys! Nice!!
Made ground beef patties last night.
Nothing to brag about.
But switched to Heinz 57 vs A1.
Nice treat. Raw onions. Was good.
Side note. Sometimes I just cook some onions on the side when making beef patties same pan.
They absorb little of the beef droppings.
Made ground beef patties last night.
Nothing to brag about.
But switched to Heinz 57 vs A1.
Nice treat. Raw onions. Was good.
Side note. Sometimes I just cook some onions on the side when making beef patties same pan.
They absorb little of the beef droppings.
MrDowntown
Well-known member
...making mini crab cakes (w/ lemon dill tartar sauce), frying some fresh flounder, grilling shrimp, scallops...hushpuppies this weekend (at my folks)
and cold...oh, so-cold beers will be swilled!
and cold...oh, so-cold beers will be swilled!
311splawndude
Well-known member
yum yumMrDowntown":brg6q6kj said:...making mini crab cakes (w/ lemon dill tartar sauce), frying some fresh flounder, grilling shrimp, scallops...hushpuppies this weekend (at my folks)
and cold...oh, so-cold beers will be swilled!
pics please
N
nightflameauto
Active member
Thanks, man. I'll have to get some pics of the process and result. Though pics don't tell you how good they taste.Monkey Man":2ez5psrk said:NightFlameAuto, those meatballs sound friggin' epic, man.
Unbelievable.
Monkey Man
Super Moderator
Don't worry about it man; reading the process was an awesome taste-bud dream.
311splawndude
Well-known member
So to follow up on the egg story
So I made my wife go get more. Right? She brings home a dozen eggs and fucking breaks 5 of them somehow
So she asks me what to do with them because they are still in the container. She was going to throw them away. 
I tell her to carefully remove any shell and put them in tupperware and I'll cook 'em up. So today I throw some onion, pepper, ham, mushroom and cheese into the container to take with me to my cabin this weekend so I can just dump in in a frying pan and go!
Thank you for reading.
So I made my wife go get more. Right? She brings home a dozen eggs and fucking breaks 5 of them somehow
So she asks me what to do with them because they are still in the container. She was going to throw them away. I tell her to carefully remove any shell and put them in tupperware and I'll cook 'em up. So today I throw some onion, pepper, ham, mushroom and cheese into the container to take with me to my cabin this weekend so I can just dump in in a frying pan and go!
Thank you for reading.
Monkey Man
Super Moderator
That's being prepared, brother.
311splawndude
Well-known member
So with the taco talk I just HAD to make tacos tonight
Beef tacos. Nothing particularly fancy. The shells were the 'doritos cheezy kind' which were pretty good. I've learned that for myself I like to put my cheese and sour cream in first. Then hot meat and beans. tomatoes/salsa. lettuce last. Enjoy
Beef tacos. Nothing particularly fancy. The shells were the 'doritos cheezy kind' which were pretty good. I've learned that for myself I like to put my cheese and sour cream in first. Then hot meat and beans. tomatoes/salsa. lettuce last. Enjoy
Monkey Man
Super Moderator
Makes my tummy growl, man.
Never made tacos (don't ask - it's a health restriction), but love 'em to death, especially hot-chilli ones.
Never made tacos (don't ask - it's a health restriction), but love 'em to death, especially hot-chilli ones.
MrDowntown
Well-known member
N
nightflameauto
Active member
Stealing mah thundar?MrDowntown":fxteluh5 said:
Saute Onions
Prepare binder (fresh garlic, fresh basil, fresh parsley, seasonings, eggs)
Begin the mixing process (Sauteed onions, binder mix, bread crumbs, mozzarella cheese, parmesan cheese, ricotta cheese)
Mix in meats (2 pounds hamburger, 1 pound spicy italian pork sausage)
Place in smaller bowl and fridge it overnight to allow flavors to settle in
At this point you'll be about three hours in. And feel like you're about eight hours in due to the mixing process with the meats.
Next day we started off right early.
First we fry them in small batches so we can keep them all properly turned, then pan them for the oven.
Then they bake at 400 for 15 minutes to cook through and get tossed into a glass dish to rest in the fridge until the fats set up completely.
Couple hours later, we take our taste samplers, about 18 meatballs, and toss 'em in the crock with some marinara.
Four or five hours later we decide what we're doing. Most of the time the taste samplers go on spaghetti noodles, though sometimes we'll toss 'em on hogies, cover them with sliced provalone and bake them until the cheese is well melted. Thinking tonight's gonna be spaghetti and the leftover meatballs will make subs tomorrow.
It's a process, but they're worth it. Plus, since the majority or going to a potluck at work, I have the right to walk around all day telling coworkers to eat my balls. Bonus points!
Mailman1971
Moderator
Good god!!
We ordered Chinese from some local joint.
Mongolian beef. Said make it extra hot.
Guys. My lips are numb tingling now.
We ordered Chinese from some local joint.
Mongolian beef. Said make it extra hot.
Guys. My lips are numb tingling now.
N
nightflameauto
Active member
Oh damn do I love me some mongolian spicy beef.Mailman1971":y2mf0ruw said:Good god!!
We ordered Chinese from some local joint.
Mongolian beef. Said make it extra hot.
Guys. My lips are numb tingling now.