Food & Spirits
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Food & Spirits FAQ

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HTownAg98
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1:58p, 4/5/12
For those threads that answer common questions. If someone with subscriber status can search all "The Basics" threads, I will put them here. I'm also taking suggestions for threads that should go in here.

The Basics #1: The Six-Minute Egg

The Basics #2: Homemade Mayonnaise

The Basics #3: Scrambled Eggs

The Basics #4 - Pie Dough

The Basics #5: Bechamel Sauce

The Basics #6: Mise en Place and such

The Basics #7: Poaching

The Basics #8: The Flaky Biscuit

The Basics #9: Sausage Making

The Basics #10: Roast Chicken

The Basics #11: Pan Sauce

The Basics #12: The Braise


B-1 83's pinto bean recipe

Steak in the oven thread

Chicken stock

AustinAgChef's Chili thread

Outdoor Board FAQ thread

The GB Crockpot Thread

Vegetarian Meals

The Wing Sauce Thread

Tomato Sauce Thread

bonfirewillburn's How to roast green chiles


[This message has been edited by HTownAg98 (edited 8/22/2012 9:53a).]
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Hodor
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3:17p, 4/5/12
AG
Edited to remove links now in the OP
Thanks for putting this together!

[This message has been edited by Hodor (edited 4/5/2012 2:54p).]
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HTownAg98
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3:46p, 4/5/12
Done.
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La Fours
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5:17p, 4/5/12
AG
Nice. Thanks Htown.
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rhoswen
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9:39p, 4/5/12
AG
Enchiladas thread, and the crock pot thread.
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Hodor
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11:27p, 4/5/12
AG
Do you mean this crockpot thread?


Maybe the vegetarian meals thread, too?

[This message has been edited by Hodor (edited 4/5/2012 10:29p).]
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HTownAg98
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11:12a, 4/6/12
Done and done. I'll add the enchilada recipe if someone can get the link of the thread to me.

[This message has been edited by HTownAg98 (edited 4/6/2012 10:13a).]
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Duncan Idaho
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12:29p, 4/6/12
http://texags.com/main/forum.reply.asp?forum_id=12&topic_id=1193106&page=1&nomobile=1
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p-wonk01
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11:46p, 4/6/12
AG
Awesome!
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momlaw
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8:24p, 4/7/12
AG
Bacon Mac and Cheese thread deserves this level of acknowledgement, IMHungryO.
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bonfirewillburn
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7:35a, 4/8/12
AG
Knife Threads

Pots and Pans
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Kitten With A Whip
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1:58a, 4/9/12
quote:
Bacon Mac and Cheese thread deserves this level of acknowledgement, IMHungryO.


As does the King Ranch Chicken made with bechamel sauce!
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HTownAg98
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11:29a, 4/9/12
If people can find these threads for me, I'll put them in the FAQ. I can't because I can only search 10 days back. Plus, I'm lazy, so if you want it stickied, give me the link and I'll do it.
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aTm2004
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4:00p, 4/10/12
AG
Nothing on queso?

I'd also suggest getting the OB's brisket thread and putting it here.
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HTownAg98
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11:03a, 4/11/12
The queso thread was hotly contested, so I'm not going there. The brisket thread is in the OB FAQ thread link.
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NC2001
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3:07p, 4/16/12
AG
I'm a fan of Fido's recipies:

Fido98 Cheese Enchiladas with Chile con Carne

Chicken Enchilada night at Casa de Fido

Chili Cookoff fail

*************OFFICIAL FIDO98 DINNER & RECIPE THREAD*************

Shrimp Linguine

This is very easy to put together in a short amount of timeSeasoning with salt and pepper throughout the cooking should be a given.

1lb shrimp
1lb linguine
olive oil
2 cloves garlic
1 finely diced shallot
1/2 cup white wine slurried with 1 tsp cornstarch
1/2 cup cream
1/2 fresh squeezed lemon (Don't accidentally read 1/2 cup)
parsley
rosemary

Cook pasta in salted water according to package directions. Cook shrimp in olive oil over med-high heat until 3/4 done (about 2 mins). Add garlic half-way through. Remove to plate. Add 1 tbls olive oil back to pan and saute shallot for about 1 minute. Deglaze with wine, add cream and cook until thickened (or thin with wine if necessary). Add cooked pasta, shrimp, lemon juice, and rosemary back to pan. Toss and cook about 1 min more until shrimp are done.

I serve with fresh parsley and fresh cracked pepper. I don't care for parmesan in this one, but, if you like it go for it.

Chicken Marsala

4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Chicken Fried Steak - Fido Style


For CFS I usually buy a top or bottom round roast and slice it off into 1/2" slices. I personally don't like cube steak because it always has too much gristle. If you don't want to slice it yourself a butcher will usually be happy to do it for you.

Take the slices and pound them out with the tenderizing side of a meat mallet until thin. Put the slices in a ziploc bag and top with buttermilk. Leave overnight.

For the flour, I use 1.5 tsp salt, 1 tsp Accent (MSG), 1 Tbls finely ground pepper, and 1 tsp paprika per cup of flour. Make 3-4 cups per batch.

Here's where I differ from most recipes. I make a beer batter to dip in before dredging in dry flour rather than the egg wash most people use. Take a cup of seasoned flour and mix with a can of beer. Add a tbls or two of flour if needed to get to pancake batter consistency.

Shake excess buttermilk from steaks and dip in beer batter to coat. Remove from beer batter and dredge in seasoned dry flour. Shake excess flour from steaks and remove to a cookie sheet lined with wax paper.

I fry mine in a deep cast iron skillet in peanut oil. Fill skillet until oil is at about a 1/4-1/2" depth. You only want the oil to come about half way up the steaks during cooking so steam can escape. If you really want it to taste awesome add a couple slices of bacon and slices of onion to the oil while bringing it up to temp. Use a thermometer and begin frying steaks when temp hits 325. Try to maintain frying temp between 325-350 while cooking steaks.

For the gravy pour off all but 1/4 cup oil from the pan. Add in 1/4 cup of the seasoned flour and whisk over medium heat until light blonde in color. Add in 1.5 cups of whole milk and 1/2 cup chicken stock. Whisk until smooth and cook until thickened. Re-season with salt and additional pepper if needed.
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fuzzyfan
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4:06p, 5/8/12
AG
You need to add the margarita thread. I can't stand tequila, but my wife and all of my friends like them.
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HTownAg98
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5:53p, 5/8/12
Post the link here, and I'll add it.
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texas.aggie.2010
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4:20a, 5/9/12
heres a salsa recipe page

http://texags.com/main/forum.reply.asp?topic_id=2079136&forum_id=67

carolina style bbq sauce
http://texags.com/main/forum.reply.asp?topic_id=2081559&forum_id=34

spaghetti sauce
http://texags.com/main/forum.reply.asp?topic_id=1960784&forum_id=67

shepherds pie
http://texags.com/main/forum.reply.asp?forum_id=67&topic_id=1968441&page=1&nomobile=1&opt=post

[This message has been edited by texas.aggie.2010 (edited 5/11/2012 3:08a).]
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Tanya 93
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1:56p, 5/15/12
and we need another basics post
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HTownAg98
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5:54p, 5/15/12
I know, I've been busy with damn work.
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6:56a, 6/3/12
MrPlow2010
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4:52a, 7/18/12
Sooner Born
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9:22p, 9/6/12
Bump
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Hodor
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4:08a, 9/12/12
MW03
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9:58p, 9/13/12
AG
Serious lack of spirits threads in the OP
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B-1 83
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10:10a, 10/7/12
AG
King ranch chicken? Carne guisada?

[This message has been edited by B-1 83 (edited 10/7/2012 9:13a).]
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Atty_Ag
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11:24p, 10/26/12
King Ranch
http://texags.com/main/forum.reply.asp?topic_id=1775575&page=1&forum_id=67
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mattvswild
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9:36a, 12/11/12
AG
Bump...
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big ben
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9:54p, 1/24/13
AG
Bump
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texas.aggie.2010
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11:02p, 1/25/13
queso thread

http://texags.com/main/forum.reply.asp?topic_id=1957931&page=3&forum_id=67

Carne guisada

http://texags.com/main/forum.reply.asp?topic_id=2119344&forum_id=67

[This message has been edited by texas.aggie.2010 (edited 1/29/2013 7:33a).]
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Zemira
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11:39p, 2/11/13
AG
bump
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texas.aggie.2010
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9:30a, 3/19/13
Gumbo

http://texags.com/main/forum.reply.asp?topic_id=2274345&page=2&forum_id=67
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MichaelJ
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4:59p, 3/27/13
AG
why is this not stickied anymore?
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Vernada
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6:03a, 3/28/13
AG
quote:
why is this not stickied anymore?
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