http://www.neilpeart.net/bng_forum_beta/ Sun, 19 May 2013 06:44:13 +0000 MyBB http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1134 Sun, 12 May 2013 11:35:46 -0600 http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1134
But I've never tried to make them on my own.

There are n+1 recipes for crab cakes online, and I'm sure they're fine, but I wonder if any of the B'nG denizens has a recipe or two to share.

Anyone? Bueller? Anyone..?]]>
But I've never tried to make them on my own.

There are n+1 recipes for crab cakes online, and I'm sure they're fine, but I wonder if any of the B'nG denizens has a recipe or two to share.

Anyone? Bueller? Anyone..?]]> http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1133 Sat, 27 Apr 2013 17:22:09 -0600 http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1133
can of chick peas with the juice
the larger can of crushed tomatoes
marjoram
olive oil
crushed garlic
salt
grated Parmesan cheese

in a saucepan start the chick peas and crushed tomatoes to heat. add the salt and marjoram. in another pan fry the olive oil and garlic until the garlic begins to brown. add that to the bean tomato mixture. heat through. serve with salt and Parmesan cheese.]]>
can of chick peas with the juice
the larger can of crushed tomatoes
marjoram
olive oil
crushed garlic
salt
grated Parmesan cheese

in a saucepan start the chick peas and crushed tomatoes to heat. add the salt and marjoram. in another pan fry the olive oil and garlic until the garlic begins to brown. add that to the bean tomato mixture. heat through. serve with salt and Parmesan cheese.]]> http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1132 Sat, 27 Apr 2013 17:15:52 -0600 http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1132 1 cup flour
1/3 cup softened butter
salt
2 tablespoons water

filling
your choice of cheese (feta, pepper jack, Swiss, whatever...) in the bottom of the crust
3 eggs and 1.5 cups of whole milk whipped together, sprinkle with nutmeg.

bake at 350 for almost two hours, check on it after one hour every ten minutes. "done" is browned all the way across the egg mixture.

you can vary anything with this. bacon, diced ham, spinach, clean out the fridge...

i tend to make it vegetarian.]]> 1 cup flour
1/3 cup softened butter
salt
2 tablespoons water

filling
your choice of cheese (feta, pepper jack, Swiss, whatever...) in the bottom of the crust
3 eggs and 1.5 cups of whole milk whipped together, sprinkle with nutmeg.

bake at 350 for almost two hours, check on it after one hour every ten minutes. "done" is browned all the way across the egg mixture.

you can vary anything with this. bacon, diced ham, spinach, clean out the fridge...

i tend to make it vegetarian.]]> http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1131 Sun, 21 Apr 2013 14:59:29 -0600 http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1131 what do you lust after?
if your house disappeared tomorrow what pans would you buy and why?

i have a mix of 1980s era all clad master chefs straight sides saucepans, 1980s -1990s commercial anodized/calphalon,
basic stainless steel stockpots
some old revere
couple of Martha Stewart professional from Macy.

i like and use the calphalon pans the most.

lust after mauviel, but won't happen in this lifetime.

if i had to start over, i would buy the Martha Stewart professional or the new Williams Sonoma line.
http://www1.macys.com/shop/product/marth...sn_results

http://www.williams-sonoma.com/shop/cook..._type=lnav]]> what do you lust after?
if your house disappeared tomorrow what pans would you buy and why?

i have a mix of 1980s era all clad master chefs straight sides saucepans, 1980s -1990s commercial anodized/calphalon,
basic stainless steel stockpots
some old revere
couple of Martha Stewart professional from Macy.

i like and use the calphalon pans the most.

lust after mauviel, but won't happen in this lifetime.

if i had to start over, i would buy the Martha Stewart professional or the new Williams Sonoma line.
http://www1.macys.com/shop/product/marth...sn_results

http://www.williams-sonoma.com/shop/cook..._type=lnav]]> http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1130 Sun, 21 Apr 2013 14:09:36 -0600 http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1130 http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1129 Fri, 19 Apr 2013 18:53:49 -0600 http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1129
Rim Tuna

Ingredients:
1 Sushi Grade Tuna Steak
3 tbsp olive oil
1/4 cup sour cream
1/4 cup heavy whipping cream
3 tbsp soy sauce, more to taste
Green onion tips, sliced thin
Serves 4 - 6

Instructions:
Heat olive oil on high heat in heavy skillet.
Sear tuna for approximately 10 seconds on all sides. Chill in refrigerator for at least two hours.
In small sauce pan, mix sour cream and whipping cream and heat slowly.
Add soy sauce and mix. Continue to heat until mixture is reduced to 3/4 original volume. Add more soy sauce to taste, bearing in mind that sauce will become saltier as it reduces. Sauce should be a light tan color.
When ready to serve, slice tuna very thinly and pour rim sauce decoratively over tuna.
Garnish with sliced green onions.
Enjoy! May need a cigarette or a towel!]]>
Rim Tuna

Ingredients:
1 Sushi Grade Tuna Steak
3 tbsp olive oil
1/4 cup sour cream
1/4 cup heavy whipping cream
3 tbsp soy sauce, more to taste
Green onion tips, sliced thin
Serves 4 - 6

Instructions:
Heat olive oil on high heat in heavy skillet.
Sear tuna for approximately 10 seconds on all sides. Chill in refrigerator for at least two hours.
In small sauce pan, mix sour cream and whipping cream and heat slowly.
Add soy sauce and mix. Continue to heat until mixture is reduced to 3/4 original volume. Add more soy sauce to taste, bearing in mind that sauce will become saltier as it reduces. Sauce should be a light tan color.
When ready to serve, slice tuna very thinly and pour rim sauce decoratively over tuna.
Garnish with sliced green onions.
Enjoy! May need a cigarette or a towel!]]> http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1128 Sat, 13 Apr 2013 09:02:53 -0600 http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1128 Dungeness Crab…Salmon…truffles…Mo’s Clam chowder…Voodoo Doughnuts…Amazing Craft Beers…Cheese…

Yes, I said cheese. California and Wisconsin do not have a lock on the cheese industry.
From small Artesian Cheese makers to Tillamook Cheese…hold on, you’ve never heard of Tillamook Cheese?....oh, I’m sorry….*sigh* …if you’ve never had Tillamook Cheese well, not everyone can be that lucky I guess. You know, they have a 3 year old Vintage White Cheddar that will make the angels sing, it’s that good…

Sorry, I drifted off…CHEESE! We were talking about cheese.
Well, even if you can’t buy Tillamook Cheese, you can use their recipes. And they have LOTS of recipes. And since April is Grilled Cheese Sammish month, what better recipe could there be than a recipe for a truly superior Grilled Cheese Sammish?

Ladies and Gentlemen, I give you....
The Mousetrap]]> Dungeness Crab…Salmon…truffles…Mo’s Clam chowder…Voodoo Doughnuts…Amazing Craft Beers…Cheese…

Yes, I said cheese. California and Wisconsin do not have a lock on the cheese industry.
From small Artesian Cheese makers to Tillamook Cheese…hold on, you’ve never heard of Tillamook Cheese?....oh, I’m sorry….*sigh* …if you’ve never had Tillamook Cheese well, not everyone can be that lucky I guess. You know, they have a 3 year old Vintage White Cheddar that will make the angels sing, it’s that good…

Sorry, I drifted off…CHEESE! We were talking about cheese.
Well, even if you can’t buy Tillamook Cheese, you can use their recipes. And they have LOTS of recipes. And since April is Grilled Cheese Sammish month, what better recipe could there be than a recipe for a truly superior Grilled Cheese Sammish?

Ladies and Gentlemen, I give you....
The Mousetrap]]> http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1127 Sun, 07 Apr 2013 10:58:06 -0600 http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1127 My traditional route is barbequing something, but I like to have a back-up idea ready in case the weather doesn't cooperate.
BUT, since you are talking to the Lady who barbeques Christmas Day...well...weather isn't usually an excuse for me...

I was poking around for some different ideas this year, and I came across a simple one involving Pork Tenderloin, a favorite cut of mine...

Grilled Pork Tenderloin with Mustard Dill Sauce
You get a two-fer, they include a nice sounding side item recipe.

What do you all do for Mother's Day?
Do you make something? If so, do you have a favorite recipe?
Cop-out and go to a resturant?
Skip it all together?]]> My traditional route is barbequing something, but I like to have a back-up idea ready in case the weather doesn't cooperate.
BUT, since you are talking to the Lady who barbeques Christmas Day...well...weather isn't usually an excuse for me...

I was poking around for some different ideas this year, and I came across a simple one involving Pork Tenderloin, a favorite cut of mine...

Grilled Pork Tenderloin with Mustard Dill Sauce
You get a two-fer, they include a nice sounding side item recipe.

What do you all do for Mother's Day?
Do you make something? If so, do you have a favorite recipe?
Cop-out and go to a resturant?
Skip it all together?]]> http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1126 Thu, 04 Apr 2013 20:30:07 -0600 http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1126 I'm allergic to eggs!
Isn't that great?
Yeah...no...not really...
Honestly, if they are mixed into a recipe like cake or cookies I don't worry about them too much, but no more scrambled eggs or quiche for me.
Aaannnnnddddd no more Deviled Eggs...but that wasn't much of a loss since I don't like Deviled Eggs.

But hey, look what I found!
Deviled Cucumbers]]> I'm allergic to eggs!
Isn't that great?
Yeah...no...not really...
Honestly, if they are mixed into a recipe like cake or cookies I don't worry about them too much, but no more scrambled eggs or quiche for me.
Aaannnnnddddd no more Deviled Eggs...but that wasn't much of a loss since I don't like Deviled Eggs.

But hey, look what I found!
Deviled Cucumbers]]> http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1125 Wed, 03 Apr 2013 19:12:53 -0600 http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1125 Its not EXACTLY like a Pay Day but its really close, very yummy and REALLY EASY!
Like No-Bake Chocolate Oatmeal cookies easy!

Salted Nut Squares]]> Its not EXACTLY like a Pay Day but its really close, very yummy and REALLY EASY!
Like No-Bake Chocolate Oatmeal cookies easy!

Salted Nut Squares]]> http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1124 Tue, 02 Apr 2013 19:53:09 -0600 http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1124
Balsamic Roast Beef]]>
Balsamic Roast Beef]]> http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1123 Tue, 26 Mar 2013 22:06:48 -0600 http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1123
It was soft cooked and runny.

I cracked open another.
It was also soft cooked. I now have 20 soft cooked eggs in the fridge.

I made a new batch tonight for my students to dye tomorrow(and checked, they are hard cooked!), but does anyone have any ideas of what to do with the "disaster" eggs?
Can they be rescued and made into hard boiled(I could use them up quite quickly if they can be rescued!)
I could probably use some in fried rice, and some for breakfast, but I need some more ideas.]]>
It was soft cooked and runny.

I cracked open another.
It was also soft cooked. I now have 20 soft cooked eggs in the fridge.

I made a new batch tonight for my students to dye tomorrow(and checked, they are hard cooked!), but does anyone have any ideas of what to do with the "disaster" eggs?
Can they be rescued and made into hard boiled(I could use them up quite quickly if they can be rescued!)
I could probably use some in fried rice, and some for breakfast, but I need some more ideas.]]> http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1122 Tue, 26 Mar 2013 18:21:45 -0600 http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1122
I'm in Ontario Canada and a hugh Rush, following the boys since 1978.

I love to cook and barbeque.

I hope share ideas, joints and recipes.

Cheers]]>
I'm in Ontario Canada and a hugh Rush, following the boys since 1978.

I love to cook and barbeque.

I hope share ideas, joints and recipes.

Cheers]]> http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1121 Fri, 22 Mar 2013 16:26:01 -0600 http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1121
My wife and I love Rush and especially Neil Peart. Saw them several years ago at Walnut Creek in Raleigh, NC and they were AWESOME!

I have read several of his books and enjoyed them.

Will post again later!

Best,
John]]>
My wife and I love Rush and especially Neil Peart. Saw them several years ago at Walnut Creek in Raleigh, NC and they were AWESOME!

I have read several of his books and enjoyed them.

Will post again later!

Best,
John]]> http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1120 Tue, 19 Mar 2013 11:08:06 -0600 http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1120
---------------------------

3/4 Cup Barley
1/4 Cup Non-Instant Oatmeal
2 Medium Sized Chicken Breasts - Cubed
2 Chicken Livers - Chopped into approx 1/4" cubes
2 -3 Celery Stalks - Chopped into 1/4" slices
1/4 Cup Zuchinni or Yellow Squash - Cubed
1/4 Cup (fresh or frozen) Green Beans
1/4 Cup Frozen Pea and Carrot Mix
1 Small Yam - cubed

---------------------------

In a large sauce pot set water (About 1 1/2 Cups) to boiling, add barley and oatmeal and turn heat to medium, occasionally stirring. While the barley and oatmeal are cooking, begin to prepare and measure your veggies and set them aside. Wash and prepare your meats. Once the barley and oatmeal look close to done (for me this is about 10-15 minutes), add the chicken breast and yam (since it takes longer to soften during boiling) and stir, cook for 5 minutes and then add the liver pieces

At this point I eye the water level and add more if needed.

When liver pieces start to brown, add frozen vegetables, simmer for about 3-5 more minutes, add fresh vegetables, cook for about 3 more minutes.

[ Don't forget to stir the pot after each ingredient is added. ]

Remove pan from heat and allow to cool, ingredients will continue to cook quite a bit once removed so if you think they are getting really close to being done while the pot is still on the fire, go ahead and remove it earlier.

Once ingredients are cool, blend with hand blender or add to blender or food processor.

Note: If the food seems very watery and soup like due to there being too much water added or dispersing from the veggies and chicken, drain some off before blending. You are not making a soup and want to go for a thicker consistency that matches wet dog food from the pet store.

Just another Note: Put about 3-4 days worth of food in one container and any additional in the freezer. This amount lasts me about one week for a 12 pound dog. Then prepare yourself for additional doggie kisses and a very excited pet that will trail your ankles around the kitchen when they know you are preparing their food.

---------------------------

,

GangsterFurious]]>
---------------------------

3/4 Cup Barley
1/4 Cup Non-Instant Oatmeal
2 Medium Sized Chicken Breasts - Cubed
2 Chicken Livers - Chopped into approx 1/4" cubes
2 -3 Celery Stalks - Chopped into 1/4" slices
1/4 Cup Zuchinni or Yellow Squash - Cubed
1/4 Cup (fresh or frozen) Green Beans
1/4 Cup Frozen Pea and Carrot Mix
1 Small Yam - cubed

---------------------------

In a large sauce pot set water (About 1 1/2 Cups) to boiling, add barley and oatmeal and turn heat to medium, occasionally stirring. While the barley and oatmeal are cooking, begin to prepare and measure your veggies and set them aside. Wash and prepare your meats. Once the barley and oatmeal look close to done (for me this is about 10-15 minutes), add the chicken breast and yam (since it takes longer to soften during boiling) and stir, cook for 5 minutes and then add the liver pieces

At this point I eye the water level and add more if needed.

When liver pieces start to brown, add frozen vegetables, simmer for about 3-5 more minutes, add fresh vegetables, cook for about 3 more minutes.

[ Don't forget to stir the pot after each ingredient is added. ]

Remove pan from heat and allow to cool, ingredients will continue to cook quite a bit once removed so if you think they are getting really close to being done while the pot is still on the fire, go ahead and remove it earlier.

Once ingredients are cool, blend with hand blender or add to blender or food processor.

Note: If the food seems very watery and soup like due to there being too much water added or dispersing from the veggies and chicken, drain some off before blending. You are not making a soup and want to go for a thicker consistency that matches wet dog food from the pet store.

Just another Note: Put about 3-4 days worth of food in one container and any additional in the freezer. This amount lasts me about one week for a 12 pound dog. Then prepare yourself for additional doggie kisses and a very excited pet that will trail your ankles around the kitchen when they know you are preparing their food.

---------------------------

,

GangsterFurious]]> http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1119 Mon, 18 Mar 2013 19:54:21 -0600 http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1119 This will be a great recipe to use up your leftover ham from Christmas or Easter!

Gruyere and Ham Pasta]]> This will be a great recipe to use up your leftover ham from Christmas or Easter!

Gruyere and Ham Pasta]]> http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1118 Thu, 14 Mar 2013 19:47:32 -0600 http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1118
Enter pancake batter mix...hmmmm...mixed with breadcrumbs; dipped the thin chicken cutlets in the "mix" and fried in olive oil/sea salt/ a very little bit of black pepper/chopped chives/dried parsley on a medium low flame until golden brown.

Improv that finally worked well.

Yum!]]>
Enter pancake batter mix...hmmmm...mixed with breadcrumbs; dipped the thin chicken cutlets in the "mix" and fried in olive oil/sea salt/ a very little bit of black pepper/chopped chives/dried parsley on a medium low flame until golden brown.

Improv that finally worked well.

Yum!]]> http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1117 Mon, 11 Mar 2013 10:00:07 -0600 http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1117 http://www.oveninfo.com/news/could-oven-...T%20Recirc]]> http://www.oveninfo.com/news/could-oven-...T%20Recirc]]> http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1116 Sat, 02 Mar 2013 07:56:20 -0700 http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1116
32 oz. beef broth
1 tsp.cinnamon
1 tbsp. sriracha
1 bunch fresh cilantro (stems removed, 1/4 cup reserved for garnish)
3 scallions, roughly chopped
1 2-inch knob fresh ginger, thinly sliced
1 baguette, slit almost through and cut into 4 chunks
1/2 red onion, thinly sliced
1 lb. thinly sliced beef

Directions

In a large saute pan, combine beef broth, cinnamon, sriracha, cilantro, scallions and ginger; bring to a boil

Reduce to a simmer; add the slices of beef to broth. Cook for 1 to 2 minutes. Remove beef from the broth and layer slices evenly onto the 4 baguettes.

Once all the meat is cooked and layered, top with red onions, a few more fresh cilantro leaves, and serve with a side cup of extra broth for dunking.

Makes 4 sandwiches.

Goes well with Sam Adams Winter Ale!!! ]]>
32 oz. beef broth
1 tsp.cinnamon
1 tbsp. sriracha
1 bunch fresh cilantro (stems removed, 1/4 cup reserved for garnish)
3 scallions, roughly chopped
1 2-inch knob fresh ginger, thinly sliced
1 baguette, slit almost through and cut into 4 chunks
1/2 red onion, thinly sliced
1 lb. thinly sliced beef

Directions

In a large saute pan, combine beef broth, cinnamon, sriracha, cilantro, scallions and ginger; bring to a boil

Reduce to a simmer; add the slices of beef to broth. Cook for 1 to 2 minutes. Remove beef from the broth and layer slices evenly onto the 4 baguettes.

Once all the meat is cooked and layered, top with red onions, a few more fresh cilantro leaves, and serve with a side cup of extra broth for dunking.

Makes 4 sandwiches.

Goes well with Sam Adams Winter Ale!!! ]]> http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1115 Fri, 01 Mar 2013 13:23:27 -0700 http://www.neilpeart.net/bng_forum_beta/showthread.php?tid=1115 I haven't had the Outback's version, so I don't know how close the recipe is, but its so good I don't care if its close or not!

Chicken with Bacon and Mushrooms

If I could change one thing, it would be this:
Choose a frying pan that is big enough to hold all of the chicken breasts and is oven safe.
Then fry your bacon, wipe out the pan and fry your mushrooms. Then proceed with the recipe from there. That way you've only dirtied up one pan instead of the 3 they suggest (one for the bacon and mushrooms, one for the chicken, and another for the oven. What a waste!).]]> I haven't had the Outback's version, so I don't know how close the recipe is, but its so good I don't care if its close or not!

Chicken with Bacon and Mushrooms

If I could change one thing, it would be this:
Choose a frying pan that is big enough to hold all of the chicken breasts and is oven safe.
Then fry your bacon, wipe out the pan and fry your mushrooms. Then proceed with the recipe from there. That way you've only dirtied up one pan instead of the 3 they suggest (one for the bacon and mushrooms, one for the chicken, and another for the oven. What a waste!).]]>