Beefman-2's profile page
Recipes
Ham Glaze with Mustard and Pineapple
By Beefman-2
Mix brown sugar, mustard, pineapple juice, and flour together in a bowl until smooth
- 1 cup firmly packed brown sugar
- 1 tablespoon prepared mustard
- 1/2 cup pineapple juice
- 1/4 cup all-purpose flour
Risotto Milanese
By Beefman-2
To me, Risotto isn't as hard to make as you might think
- Extra-virgin olive oil
- 1 large onion, cut into 1/4-inch dice
- Kosher salt
- 2 cups Carnaroli or Arborio rice
- 2 large pinches saffron
- 3 to 4 cups chicken stock, kept HOT
- 1 cup dry white wine
- 2 tablespoons butter
- 1/2 to 3/4 cup grated Parmigiano-Reggiano
SANTA MARIA TANGY COUNTRY RIBS
By Beefman-2
TANGY COUNTRY RIBS
- 3 TO 5 LBS COUNTRY RIBS
- SANTA MARIA TANGY RUB
- 1 TBSP KOSHER SALT
- 1 TBSP BLACK PEPPER
- 1 TBSP GROUND MUSTARD
- 1 TBSP PAPRIKA
- 1 TBSP GARLIC POWDER
- 1 TBSP ONION POWDER
- 1 TBSP BROWN SUGAR
- 1 TBSP DRIED OREGANO
- 1 TSP DRY ROSEMARY
- 1/2 TSP DRY SAGE
- 1/2 TSP DILL
TNT II
By Beefman-2
GOOD OVERALL RUB FOR MOST MEATS
- 5 TBSP CHILI BASE
- 4 TBSP GROUND MUSTARD
- 3 TBSP PAPRIKA
- 3 TBSP MSG
- 2 TBSP SALT
- 2 TBSP HERB BASE
- 2 TBSP GARLIC POWDER
- 2 TBSP BLACK PEPPER
- 2 TBSP WYLERS CHICKEN GRANULES
- 2 TBSP CELERY SALT
- 1 TBSP ONION POWDER
PORCHETTA STYLE SAUSAGE
By Beefman-2
PORCHETTA STYLE SAUSAGE
- 1 1/2 LB PORK SHOULDER
- 1/2 LB PORK FAT
- 1/4 CUP DRY WHITE WINE
- 1/4 CUP FRESH ROSEMARY CHOPPED
- 6 CLOVES GARLIC MINCED
- 2 TSP GRATED LEMON ZEST
- 1 1/2 TSP KOSHER SALT
- 1/2 TSP BLACK PEPPER
Curry Marinade
By Beefman-2
A flavorful curry marinade - perfect for lamb, chicken and vegetables
- 1 1/2 teaspoons curry powder
- 5 garlic cloves
- 1 small onion
- 1 jalapeno pepper
- 5 leaves mint
- 1 teaspoon sugar
- 1 teaspoon ground black pepper
- 1 ounce olive oil
- 2 1/2 ounces balsamic vinegar
Eggplant Rollatini
By Beefman-2
Dip the eggplant slices in egg, then coat with bread crumbs
- 1 eggplant, peeled and cut lengthwise into 1/4 inch slices
- 1 egg, beaten
- 1 cup Italian seasoned bread crumbs
- 2 tablespoons olive oil
- 1 cup ricotta cheese
- 10 slices prosciutto
- 1 (14 ounce) jar spaghetti sauce
- 2 cups shredded mozzarella cheese
- 1 pound angel hair pasta
HOME CURED SWEET TANGY BACON
By Beefman-2
HOME CURED SWEET BACON
- 5 LB PORK BELLY SKIN REMOVED
- 2 TBSP KOSHER SALT
- 2 TSP INSTA CURE # 1
- 1/4 CUP PACKED BROWN SUGAR
- 1/4 CUP HONEY MOLLASES
- 1 - 2 TBSP RED PEPPER FLAKES
- 2 TBSP PAPRIKA
- 1 TBSP GROUND MUSTARD
Clark's Quiche
By Beefman-2
Preheat oven to 375 degrees F (190 degrees C)
- 1/2 pound thick sliced bacon
- 1 (10 ounce) package frozen chopped spinach, thawed
- 1 (8 ounce) container sour cream
- salt and pepper to taste
- 2 (9 inch) unbaked pie crusts
- 2 tablespoons olive oil
- 1 onion, finely diced
- 1/2 pound fresh mushrooms, finely diced
- 2 cups finely diced smoked ham
- 8 ounces Monterey Jack cheese, shredded
- 8 ounces Cheddar cheese, shredded
- 4 ounces Parmesan cheese, grated
- 8 eggs
- 1 1/2 cups half-and-half cream
- 1 tablespoon dried parsley
- salt and pepper to taste
Honest Cooking chorizo
By Beefman-2
mix all ingredients together and let flavours meld in fridge over night for best resaults
- 1.10 lb. or 500 grams of ground pork
- 1 tbsp. cumin seed
- 1 tsp. coriander seed
- 5 whole cloves
- 2 bay leaves
- 1/4 tsp. ground cinnamon
- 1/2 tsp. oregano
- 1/2 tsp. thyme
- 1 tbsp. granulated garlic
- 1 tsp. sea salt
- 5 whole peppercorns (or 1/2 tsp. ground black pepper)
- Toast (optional) starred items separately, then grind and mix all.
- Add...
- 2 tbsp. Ancho chile powder OR substitute with a combination of
- 2 tbsp. paprika mixed with 1/2 tsp. cayenne powder OR
- 2 tbsp. paprika mixed with 1 tsp. red chili powder
- 3 tbsp. apple cider vinegar (can substitute with red wine vinegar)