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BEGIN! Cheesy Weekend II


Best Answer The Hot Pepper, 10 December 2016 - 06:57 PM

BONUS! You are allowed a second entry in the same category. So you can enter a total of 3 max. Meal, Dessert, and a bonus! BOOM!

 

Happy Hellidays! :hell: 

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#221 Ashen

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Posted 11 December 2016 - 05:00 PM

 
 
 
     Hmmmm. Holding your cards close, eh? Lots of teasing and ensuing intrigue in this TD!


Hopefully fettuccine Alfredo, or HM fresh pasta of some kind

Edited by Ashen, 11 December 2016 - 05:03 PM.

A wise man never  argues with a skunk, a mule, or a cook.

 


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#222 Hybrid Mode 01

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Posted 11 December 2016 - 05:12 PM

 

 

 

 

Pd4K095.jpg

 

 

 

      :drooling:



"Nobody wins in a dairy challenge."       -Kenny Rogers


#223 CheriLBW

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Posted 11 December 2016 - 05:16 PM

Six Cheese Stuffed Shells

 

 

1 Box Jumbo Shells

 

 16oz  Ricotta Cheese

 

Any Cheese you wanted to use would work , this is what I used this time.

 

1 1/2 cup grated Asiago

1 1/2 cup grated Parmigiano Reggiano

1 1/2 cup Gouda

1 1/2 cup  Fresh Mozzarella

1/2 cup Bellavitano Merlot ( this is a great cheese to snack on when you want something with a bit of extra flavor)

2 eggs

1 finely chopped jalapeno

salt/pepper/ Italian seasoning to taste

a healthy shake of mixed hot pepper flakes

just a touch of nutmeg

1/2 lb Italian sausage cooked/drained and crumbled ( I used hot this time, but any Italian sausage will work)

just enough heavy cream to help blend the mixture

 

Mix everything together and refrigerate till needed

 

Sauce

 

I stuck to a simple tomato based sauce this time to help balance the rich flavors of the cheeses

 

1 can diced tomatoes

2 cans tomato sauce

1/2 lb cooked and crumbled Italian sausage

Italian seasoning to taste

 

Combine and cook till thickened to desired consistency.

 

Boil shells only enough to soften them for easier stuffing, rinse and drain.

 

Put a thin layer of sauce on the bottom of a deep dish baking pan.

Stuff shells and place in pan.

Top with a light layer of sauce and bake covered at 350 for about 30 min

Uncover and top with grated mozzarella.

Return to oven and bake uncovered for an additional 10 min.

Remove from oven and let rest for at least 15 min

 

Serve and enjoy.

 

I did not cook the sauce as long as I would normally do and it made the dish a little more runny then I would have liked.

IMG_20161211_1644237941_zpseuycwdny.jpg

 

IMG_20161211_1645165971_zpspzcovl52.jpg

 

IMG_20161211_1620321091_zpslyc30hrt.jpg

 



#224 geeme

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Posted 11 December 2016 - 05:35 PM

To anyone who thought I was making cheesecake, you don't make one of those in one of these:

20161211_161855.jpg

 

Gettin' down with the chunks of congo trinidad!


Vision w/o action is merely a dream. Action w/o vision just passes time. Vision with action can change the world. - JOEL BARKER


#225 grantmichaels

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Posted 11 December 2016 - 05:40 PM

I have a weakness for stuffed shells ... truly.


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#226 Scoville DeVille

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Posted 11 December 2016 - 05:43 PM

I just searched the entire internet, and no where else is there food like this, all in one place.

There's not even any fake internet food reviews from Macedonia.

Lookin good people!!

Edited by Scoville DeVille, 11 December 2016 - 05:50 PM.


#227 Hybrid Mode 01

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Posted 11 December 2016 - 05:45 PM

I just searched the entire internet, and no where else is there food like this, all in one place.

There's not even any fake internet sites from Macedonia.

Lookin good people!!

 

 

 

     Yeah, I think we have just about everything covered.  :party:



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#228 Hybrid Mode 01

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Posted 11 December 2016 - 06:27 PM

To anyone who thought I was making cheesecake, you don't make one of those in one of these:

20161211_161855.jpg

 

Gettin' down with the chunks of congo trinidad!

 

 

     More of that darned intrigue. What is it with this thread? What kinda cheesebot contraption is that thing? What are you making? Icecheese? Iced cheese?  :think:

     But yeah. I totally agree with yours and tctenten's pairings of brown chinenses with sweet cheesiness. Good thinkin'!

     Chinenseesinesxts?  :drooling:



"Nobody wins in a dairy challenge."       -Kenny Rogers


#229 The Hot Pepper

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Posted 11 December 2016 - 06:52 PM

 Pretty happy with my first attempt.  The chocolate lava powder gave the cream a nice burn!

 

Make sure to list in ingredients I don't see it!

 

Those look dope!



#230 geeme

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Posted 11 December 2016 - 08:04 PM

Gotta have the proper conveyance for this stuff, ya know!

 

20161211_195838.jpg


Vision w/o action is merely a dream. Action w/o vision just passes time. Vision with action can change the world. - JOEL BARKER


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Posted 11 December 2016 - 08:12 PM

     That looks delicious!



"Nobody wins in a dairy challenge."       -Kenny Rogers


#232 stettoman

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Posted 11 December 2016 - 08:14 PM

Y'all at dessert and me with the ADDiest effin' entry....

 

OK, the name is for reference ONLY, this shit can be poured/spooned/ladled/dumped/dipped/plopped onto jes' about any ol' thang...

 

Venison Stroganoff Sauce 

The 'Gredients

 

! lb. straight grind venison (no pork or beef)

1 medium chopped onion (yellow is what I used)

1 cube Knorr Chipotle bouillon

a jalapeno  or two chopped (or what you want, it's what I had)

a packet cheap store brand brown gravy powder

3 Tablespoons corn starch

 

...And this stuff

 

15338662_219480605167899_365402715603127

 

OK, this stuff too

 

15326461_219481015167858_733743928549689

 

Oh, and procure some

 (optional, but you'll want to!!)

 

15439985_219481048501188_507616946719118

 

And finally (I think, I was slumgullioning)

 

15355765_219481105167849_187995301488335

 

So...you do this with the ground venison, chipotle cube, chopped onion and the spices. Use the spice like you do, don't count on my palate to guide you.

 

15439863_219481141834512_644322485405573

 

Add a cup or so of water and let it simmer for a half hour while you think of the next step, or until it bubbles a little

 

15380486_219481445167815_242178373789789

 

Blend the cheap brown gravy and corn starch together in a bowl, then add 2 & a half cups COLD water and mix well, add slowly to your venison junk and slowly simmer till it gets damn tick. 

 

15420824_219481278501165_815769229753194

 

That's when I added the chopped jala and (because I forgot to add it earlier like I told you) the chipotle cube

 

15492349_219481191834507_362704122623172

 

So it simmered. I took a shower. When I got out of the shower I added the entire chub of cream cheese (knifed it in, actually), sliced in the hab-n-jala jack cheese (half an 8 oz pack--it's what I had), and turned the heat down to let everything melt but not scald.

 

OK, sour cream, you might be thinking? Damm smart of you for noticing. Sour cream hates boiling for some stupid reason, it would rather steep or just not cook at all, so I shcooped a half cup of the stuff in after the bubbling quit but the sauce was still hot. At this point, had I been paying any attention whatsoever, a 1/4 cup of red wine (I like merlots for this kind of science experiment) would have been stirred in. I wasn't and I didn't. Maybe next time.

 

Alllllllll--Righty then, off to my dad's place. He's all alone for a while and 87 years old and LOVES venison, so we did what comes natural; We shared.

 

The backstrap comes out of it's butcher paper hidey hole, and ALL IT GOT was a sea salt rub. Period. You're so gonna hope you have one!

 

15355681_219481305167829_910116981978690

 

It went into a preheated, butter-laden iron skillet of the Lodge variety for exactly two minutes on each wide side and one minute on each thin side. Wide egg noodles went in, sauce was stirred and given a minute in the nuker for a warming, and the end result was...

 

 

...

 

 

...

 

 

Eaten.

 

15380291_219481345167825_661971172389209

 

OK, the parmesan was supposed to be applied at some point, but, uh.....I forgot it at home. But I had the best of intentions, really!

 

Now be gentle, this is my first TD, right? I don't expect to win, though one of those nifty crowns would be cool under my av...But hey, this was really nummy stuff, and being as I slumgullion things and never get the same recipe right twice, I now have documentation!!

 

I would like to shout out to HM01 for reminding me of my simple-yet-awesome cooking beginnings and just sear the dammed backstrap. Dad loved it! 


Do what I mean, not what I say.....


#233 JoynersHotPeppers

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Posted 11 December 2016 - 08:22 PM

Hopefully you get votes for that ^^^^ - I love vension but so many see to frown on it ;)

 

Looks great!


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#234 Hybrid Mode 01

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Posted 11 December 2016 - 08:29 PM

     I'll trade you an enchilada for some backstrap! :drooling:  I already killed my wife and everything! I'm a firm believer that sometimes all a good cut of meat needs is cast iron, salt and propane. 

     Nicely done, man! Beautiful color inside and out. I've never heard of anything like that stroganoff recipe, but it sounds like it would be killer on egg noodles.

 

 



"Nobody wins in a dairy challenge."       -Kenny Rogers


#235 Ashen

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Posted 11 December 2016 - 08:32 PM

I'm conflicted, I love venison, and I always feel like I should like stroganoff , but I have yet to eat one that didn't turn me off after about 10 bites

Edited by Ashen, 11 December 2016 - 08:32 PM.

A wise man never  argues with a skunk, a mule, or a cook.

 


#236 stettoman

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Posted 11 December 2016 - 08:41 PM

Hopefully you get votes for that ^^^^ - I love vension but so many see to frown on it ;)

 

Looks great!

 

Thanks, my best work happens when I make it up as I go. Kinda like Scovie!! :party:

 

I'm going to order some of your powders, I bet the cooking around here goes up a few notches!

     I'll trade you an enchilada for some backstrap! :drooling:  I already killed my wife and everything! I'm a firm believer that sometimes all a good cut of meat needs is cast iron, salt and propane. 

     Nicely done, man! Beautiful color inside and out. I've never heard of anything like that stroganoff recipe, but it sounds like it would be killer on egg noodles.

 

 

 

Oh dude, killed mine too! That simple advice made the meal! As you can see I tried a little sauce on my backstrap cuts, but it was fork-cut heaven with or without it. You ever get up this way lemme kno, we'll partake! Those enchies need to win IMO!!

 

I'm conflicted, I love venison, and I always feel like I should like stroganoff , but I have yet to eat one that didn't turn me off after about 10 bites

 

You know, I've been "inventing-then-forgetting" recipes all my adult life. This sauce does overpower the venison burger a bit, it is loud, but the only thing even resembling a stroganoff in this recipe is the sour cream, though the sour cream gave it the cred... 


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#237 hot stuff

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Posted 11 December 2016 - 08:55 PM

Creole Macaroni and Cheese

IMG_7842.jpg

 

IMG_7844.jpg

 

IMG_7848.jpg

 

IMG_7853.jpg

 

Macaroni:

4 cups of flour

6 eggs

1 tsp of salt

 

mix, set for an hour, put through my macaroni press, dry for 30 min. and boil for 5 minutes.

 

8 oz Paramesan

8 oz Romano

8 oz Frontinella

 

Grate the cheese and mix it.

 

1.5 cups of milk

1 tbl. olive oil

1 tbl flour

 

heat for 2 min in microwave

 

layer macaroni, cheese and add salt and pepper reserving 1/4 cup of cheese to cover the top.

Before you cover with cheese pour the milk mixture.

Bake at 350 until the top cheese is brown.

Sprinkle Primo Pepper Spice mix on top.


Edited by hot stuff, 11 December 2016 - 09:02 PM.

DON'T TOUCH ME UNLESS YOU'VE BEEN WEARING GLOVES!
GEAUX SAINTS! GEAUX LSU!


#238 stettoman

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Posted 11 December 2016 - 09:18 PM

Yum! I got SWMBO a Kitchenaid pasta attachment for Christmas. I expect life to change.

Do what I mean, not what I say.....


#239 Hybrid Mode 01

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Posted 11 December 2016 - 09:38 PM

     You had me at:

 

 

Macaroni:

4 cups of flour

6 eggs

1 tsp of salt

 

 

 

 

 

 

     Tender homemade pasta baked in that cheese sauce?! C'MON! That is some world-class mac 'n cheese!

 

 

 

    I was hoping somebody was going to just kill it in the mac 'n cheese department.  :cheers:



     A wise man once said:

 

 

 

 

 

 

$$$$$$$$$$$$$$$$$$$$$$$$$$$

 

IMG_7842.jpg

 

 



"Nobody wins in a dairy challenge."       -Kenny Rogers


#240 Masher

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Posted 11 December 2016 - 10:33 PM

Stuffed Poblano Peppers aka:

 

 

BONUS ENTRY: CHILE RELLENO

 

f6cqewe.jpg

 

 

 

 

Ingredients: 

 

5 Fresh Poblano peppers roasted, skins and seeds removed.

Monterey Jack cheese

Queso Fresco cheese

Flour for dredging

3 large eggs, whites and yolks separated 1 TBS flour (this will be the batter)

 

PREP THE PEPPERS

1.Roast peppers until blackened and place into plastic bag..seal to sweat...remove skins, slit lengthwise and stuff with 3-4 cut up cheese sticks using both monterey and queso

 

2. gently roll in flour to coat and set aside.

 

This was only 10 mins roasting..actual time to fully blacken was 30mins

woZ2Ekk.jpg

 

Cheese sticks

lVocniC.jpg

 

Peeled, seeds removed, stuffed

DOBfPxO.jpg

 

Dredged in flour

2Hd2shl.jpg

 

Set aside and begin the sauce.

 

 

 

 

 

Sauce Directions and Ingredients

 

1. 2 large whole tomatoes simmered in water to cover approx 5-10 mins until firm but skins easily removed.

 (remove skins and core after simmering, reserve 4 cups of tomato water)

 

2. Rough chop tomato into food processor or blender and add remaining ingredients.

 

1- 7.75 oz can of Salsa de chile fresco (mexican tomato sauce)

1/2 cup chopped onion

2 garlic cloves

2 canned chipoltle peppers + 2 TBLS adobo sauce

1 Chicken bouillon cube

1/2 tsp ground mex oregano

1/2 tsp ground cumin

4 cups water (use tomato simmer water)

1/2 tsp chocolate Moruga powder

1 TBS flour

 

3. Bring to a boil, Cover and reduce heat to a simmer, stir often.....reduce sauce by half approx 20 mins.

 

oj6zDK2.jpg

 

 

 

While sauce is reducing....make the batter.

 

Directions for batter

 

1. Whip 3 egg whites with hand mixer until stiff 3-5 mins

 

2. Add 3 egg yolks and 1TBLS flour....whip 1 min or as needed to mix

  Batter will be slightly loose but will retain its shape

 

WklCZhQ.jpg

 

3. Gently roll each flour dredged and stuff chili into batter and immediately place into preheated hot oil on med high heat...do not burn your batter.

Tip...gently spoon hot oil over the uncooked top to set the batter...then flip. (sorry I missed this pic in the steps)

 

7Y5vdBm.jpg

 

Once golden brown on both sides (about 4-5 mins total) remove from hot oil and drain of paper towels.

 

Once all peppers are done frying, place into sauce and gently SIMMER 10 mins...spooning sauce over chili to cover

 

arW3LLT.jpg

 

Serve with beans and rice and crumbled queso

Beans and rice where bag mix...cook as directed....( I had the water ready and started the rice when the chilis went into the sauce)

 

oNoPUo3.jpg

 

I have never made this before..To be honest I was overwhelmed by the steps and all the work and timing.

 

The flavors were Excellent, couldn't be happier...completely surprised myself and will pull this out again to make for a friends gathering.

 

Perfect seasoning..I wouldn't change anything.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


Edited by Masher, 12 December 2016 - 01:14 PM.





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