BGP Cookbook (Part 2)

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  1. #31
    JDEaston's Avatar
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    Quote Originally Posted by coldweatherfan View Post
    They are way higher btu.
    I couldn't see any issue with using it then. A propane torch is a propane torch. As long as unburnt fuel isn't hitting (which would be unlikely) the food then I can't see it being any different than using a chef's propane torch or a gas grill.
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  2. #32
    Colonels_Wear_Blue's Avatar
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    Creamy Chicken Noodle Soup

    1/2 whole roasted chicken (I buy a rotisserie chicken at Kroger/Costco)
    3 stalks celery, chopped
    1 clove garlic, minced
    1 medium onion, chopped
    1/2 pound carrots, chopped
    1/2 pound dry egg noodles
    1 (12oz) beer
    5 cups chicken broth
    1-1/2 cups milk
    1 cup half & half
    1/3 cup flour
    4-5 tablespoons butter
    3 tablespoons olive oil
    1 teaspoon salt
    1 teaspoon ground black pepper
    1/2 teaspoon thyme
    1/2 teaspoon sage
    1/2 teaspoon rosemary
    1/2 teaspoon celery salt

    1) Remove skins from chicken and pull or chop into bite-sized pieces, and set aside.

    2) In a large heavy-bottom pot, add in olive oil, carrots, celery, onion, and garlic, and cook until heat until onions are translucent.

    3) Add in chicken broth, beer, salt, pepper, thyme, sage, rosemary, and celery salt and bring to a boil. Add in dry egg noodles and allow to boil for about 2 minutes before lowering to a simmer.

    4) Separately in a small saucepan, melt butter over medium heat and slowly stir in flour and thoroughly combine to form a roux. Lower to heat to medium-low and slowly add in the milk and half & half, stirring constantly, and simmer for 1-2 minutes until thickened.

    5) Stir the roux (butter/flour/milk/half & half) into the soup pot, add in chicken, and bring to a boil for 1-2 minutes before removing from heat to serve.

  3. #33
    Colonels_Wear_Blue's Avatar
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    @JDEaston and @coldweatherfan, I'm going to copy your posts about sous vide to the Sous Vide Cooker thread so they'll be in both.

  4. #34
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    Quote Originally Posted by Colonels_Wear_Blue View Post
    Creamy Chicken Noodle Soup

    1/2 whole roasted chicken (I buy a rotisserie chicken at Kroger/Costco)
    3 stalks celery, chopped
    1 clove garlic, minced
    1 medium onion, chopped
    1/2 pound carrots, chopped
    1/2 pound dry egg noodles
    1 (12oz) beer
    5 cups chicken broth
    1-1/2 cups milk
    1 cup half & half
    1/3 cup flour
    4-5 tablespoons butter
    3 tablespoons olive oil
    1 teaspoon salt
    1 teaspoon ground black pepper
    1/2 teaspoon thyme
    1/2 teaspoon sage
    1/2 teaspoon rosemary
    1/2 teaspoon celery salt

    1) Remove skins from chicken and pull or chop into bite-sized pieces, and set aside.

    2) In a large heavy-bottom pot, add in olive oil, carrots, celery, onion, and garlic, and cook until heat until onions are translucent.

    3) Add in chicken broth, beer, salt, pepper, thyme, sage, rosemary, and celery salt and bring to a boil. Add in dry egg noodles and allow to boil for about 2 minutes before lowering to a simmer.

    4) Separately in a small saucepan, melt butter over medium heat and slowly stir in flour and thoroughly combine to form a roux. Lower to heat to medium-low and slowly add in the milk and half & half, stirring constantly, and simmer for 1-2 minutes until thickened.

    5) Stir the roux (butter/flour/milk/half & half) into the soup pot, add in chicken, and bring to a boil for 1-2 minutes before removing from heat to serve.
    I've been craving chicken soup. I'm gonna try this one.

  5. #35

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    Quote Originally Posted by coldweatherfan View Post
    Another Mexican dish I like to make. Because it feeds a lot of people is carnitas. It's also super easy.

    You'll need:

    A big ole pork butt. In this case you're gonna want to trim any skin or fat off of it.

    1 TBLS Cumin
    1 TBLS Oregano
    1 TBLS Extra Virgin Olive Oil
    2 tsp Black Pepper
    2 tsp Salt

    Make a paste and rub that all over it and in all the cracks and crevices. Put it in your crock pot and pour any remaining rub on it.

    Next:
    2 onions chopped
    3 Jalapenos finely dice
    4 cloves garlic crushed
    1 cup orange juice

    Put everything on the butt. Pour the OJ over everything last. Set on low and cook till pull apart tender.

    Remove the pork and shred it. Keep all of the juice. The final step is to pan fry it. You don't have to fry it all up at once, it freezes well or can just be heated up as you need it. You want your heat pretty high. Add a little olive oil, and use about 1/4 of the meat and and a 1/4 of the juice. Cook and stir until the juice is evaporated and the meat is getting little crispy edges.

    Now. Make some tacos.
    Iíve got this one together.
    Plan on putting it in the sous vide before I go to bed for tacos during the UK game tomorrow.

  6. #36
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    This is one of my favorites. Let us know how it comes out.

  7. #37

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    Quote Originally Posted by coldweatherfan View Post
    This is one of my favorites. Let us know how it comes out.
    Absolutely delicious and very easy to make for a crowd.

    I substituted the orange juice for orange slices because I was vacuum sealing the bags for the sous vide and couldn’t have that much liquid in them.

    I think next time I would do them in the slow cooker.

    Very good....

  8. #38

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    Had some New Orleans pasta tonight.
    One of my favorites.

    1 box pasta, we use penne...
    4 tablespoons Cajun seasoning
    1 pound shrimp
    2 boneless, skinless chicken breast halves, sliced into thin strips
    1 teaspoon cayenne
    2 tablespoons butter
    1 green bell pepper, chopped
    1 red bell pepper, chopped
    fresh mushrooms, sliced
    1 onion, diced
    2 cups heavy cream
    1/2 teaspoon dried basil
    1 teaspoon lemon pepper
    1/2 teaspoon salt
    1 teaspoon garlic powder
    1 teaspoon ground black pepper
    2 tablespoons grated Parmesan cheese
    As much fresh spinach as you like.

    Coat shrimp and chicken in Cajun seasoning.

    Cook pasta according to package

    Cook chicken, onion, mushrooms and bell peppers in skillet with butter.

    Add cream along with other seasonings and pasta, bring to a simmer.

    Add spinach and simmer until spinach has cooked down.

    While simmering, steam the shrimp.

    Add shrimp and cheese, stir together and serve.

  9. #39
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    Quote Originally Posted by Colonels_Wear_Blue View Post
    Creamy Chicken Noodle Soup

    1/2 whole roasted chicken (I buy a rotisserie chicken at Kroger/Costco)
    3 stalks celery, chopped
    1 clove garlic, minced
    1 medium onion, chopped
    1/2 pound carrots, chopped
    1/2 pound dry egg noodles
    1 (12oz) beer
    5 cups chicken broth
    1-1/2 cups milk
    1 cup half & half
    1/3 cup flour
    4-5 tablespoons butter
    3 tablespoons olive oil
    1 teaspoon salt
    1 teaspoon ground black pepper
    1/2 teaspoon thyme
    1/2 teaspoon sage
    1/2 teaspoon rosemary
    1/2 teaspoon celery salt

    1) Remove skins from chicken and pull or chop into bite-sized pieces, and set aside.

    2) In a large heavy-bottom pot, add in olive oil, carrots, celery, onion, and garlic, and cook until heat until onions are translucent.

    3) Add in chicken broth, beer, salt, pepper, thyme, sage, rosemary, and celery salt and bring to a boil. Add in dry egg noodles and allow to boil for about 2 minutes before lowering to a simmer.

    4) Separately in a small saucepan, melt butter over medium heat and slowly stir in flour and thoroughly combine to form a roux. Lower to heat to medium-low and slowly add in the milk and half & half, stirring constantly, and simmer for 1-2 minutes until thickened.

    5) Stir the roux (butter/flour/milk/half & half) into the soup pot, add in chicken, and bring to a boil for 1-2 minutes before removing from heat to serve.
    This hit the spot. When we get the cool evenings, MrsC loves soup. We both enjoyed this one.

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