• Modelers Alliance has updated the forum software on our website. We have migrated all post, content and user accounts but we could not migrate the passwords.
    This requires that you manually reset your password.
    Please click here, http://modelersalliance.org/forums/login to go to logon page and use the "Forgot your Password" option.

The Modelers Alliance Cookbook

Iron Mike

Iron Mike

Master At Arms And Resident Curmudgeon
This is something I've kicked around for quite awhile, just hadn't taken time to post it up. How about posting your favorite foods and how to make them right here? One of my favorite easy outs for days that the bench session ran long and everyone's hungry. This ain't yer potted meat, mmm hmmm.

Iron Mike's Mustard Chicken

2 pounds of chicken breasts

6 tablespoons Spicy Brown Mustard (Guldens, Grey Poupon or Zatarains Creole, if you're feeling frisky)

6 tablespoons molasses, we like the dark stuff

6 tablespoons Apple Cider vinegar

Mix the mustard and molasses in a large bowl, add the vinegar and mix again. Coat the chicken in the mustard mixture and place in a well greases baking dish. Pour remaining mixture over the chicken. Bake at 400 degrees F for 20 minutes, turn and bake another 20 or until completely done (no under cooked chickens!!)

Serve with mashed taters and garlic bread, mix in a salad if you like. Easy and good!

:drinks
 
This is not my recipe but it tasted like home! It takes a long time but it is easy. ;)

"7 lbs. pork shoulder - picnic cut (with fat)
9 garlic cloves (You may use powder garlic or ground garlic sold in glass jars - 1 tsp. equals one clove.)
½ teaspoon black pepper
½ teaspoon crushed oregano
1½ tablespoons olive oil
1½ teaspoon salt

Crush the garlic in a pilón. If you don't have a pilón (shame on you!) crush the whole garlic with the side of a wide knife then dice the pieces. In a small bowl mix together the garlic, salt, pepper, oregano, and olive oil. Mix well.

Wash the meat and pat dry. With a sharp knife cut the fat away from the meat, leaving an edge attached and keeping it all in one piece. Start at the wide end and go to the narrow end. You don't have to separate it completely - just leave enough still connected so that you can flip the fat over to the side while you season the meat itself. The fat will be placed over the seasoned meat and will cook over the meat giving it more flavor.

Season the side of the fat that goes over the meat with a bit of the seasoning also - just that one side by running your hand on it. The other side - the top - should only have salt.

Make very deep slits all over the meat and season the meat making sure that seasoning goes into all the slits. Put the fat back over the meat to look the same as before it was cut and sprinkle it with salt. Refrigerate the shoulder, covered with plastic wrap, for 24 hours (if you are short on time bake at this time) Let the meat get back into room temperature before cooking, if it was refrigerated. (About one hour).

Place the meat in a deep pan with the fat side up. There will be a lot of grease so be sure to use a deep pan that is at least 2" deep. The fat side up will make nice crunchy "cueritos." Do NOT cover with foil. Preheat the over for at least 30 minutes before placing the meat inside.

Cook in a 400º oven for one hour, then reduce temperature to 300º for about 4 hours or so - DO NOT TURN MEAT. When the meat is done, you can prick it on the side with a fork to see if it shreds. If the "cuerito is not crispy enough for your satisfaction, then leave it in the oven and raise the temperature again to 400º and cook another 15 or so until it is crispy. It will crisp fast so keep your eye on it.

Remove the meat from the oven and let it rest on the counter for about 20-30 minutes before carving. To carve, remove the cuerito completely and set aside. Carve the meat and then cut the cuerito into pieces and place over the meat.

If you're going to take this to a party put it in an oven-safe container and put it back in a 200º to keep it warm, DON'T COVER IT because the crispy cueritos will get soft if you do. Cut the cuerito and serve meat with a piece of cuerito on each place."
Click to visit the site where I got it from which has extra tips as well as suggested side dishes.

Regards,
 
I realize I'm from rural New York...but I grew up in the North Country just south of the Canadian border and a favorite growing up was michigans. They are hot dogs and a special meat sauce...basically brought to Plattsburgh by a woman from Michigan...guess it might be called Coney sauce(?)...but you get yourself some good quality hot dogs and some good rolls...mustard and onions if you so choose...


Ingredients: 
15 oz. can tomato sauce
2 lbs. hamburg
¼ teaspoon garlic powder
1 teaspoon black pepper
7-8 teaspoons chili powder
¼ teaspoon salt
2 teaspoons ground cumin
¼ bottle Hot Sauce (1/8 cup or 1 oz)
Directions: 
Combine all spices and tomato sauce. Add raw hamburg. Cook over low heat or in crock pot. 2-3 hours, stirring occasionally.

Best served with some cold slaw and fries (even better if the fries are doused with salt and malt vinegar!!)
 
Saté Ajam...original from the Dutch East Indies [nowadays Indonesia]

Cut a Chickenbreast in small pieces and put it for a short time in cooking water till the meat isn't red anymore.
Then soak the meat for about 15 minutes in Ketjap manis[sweet soy sause] in a dish.
Put the meat on a stick and roast over a open fire,or BBQ it.
Poor some heated peanutsause over it,and roasted union flakes.

Eat with a french fries or a slice of bread and/or kroepoek[shrimp chips]


satmetpindasaus013.jpg


Have a nice meal! :)

Greetings,Ron.
 
James' Croc Pot Pork

James shared this with us a while back and everyone who's tried it has loved it. We've all put a little twist on the recipe so I'll share what I have done.

Pork Roast
Dr. Pepper (or some other "soft drink") Mike used Cheerwine(its a local thing).

What I have done is get a pan hot with olive oil, season down the meat and sear it on all sides. Transfer the meat to the croc pot and deglaze the pan with the soda, pour that into the croc and cover the meat with enough soda to cover.

Set the croc on low and go hit the modeling bench...have a good session, try a new technique.

about 4 hours later, check the meat, well I did check mine a couple of times, and I kept it covered with the soda. Check the pork if it's done. You can check it by pulling the meat or the unmanly meat thermometer. When done remove meat from the croc and set aside, let it cool some before pulling.

Now, take the juice it cooked in and transfer it to a stock pot, strain it if you wish, I did. Get that boiling, I added some V8 Tomato juice drink, brown sugar and cider vinegar. Don't ask me how much of these I did, I just did it. Reduce that stock down but letting it boil at a nice roll for a while. Reduce by half, or more if you have the patience. it should thicken up a little, not much, if you'd like it thick add some Corn Starch mixed with water,add that slowly and mix well.

While the stock is rolling in a boil, you can start to pull the pork. I shredded mine up but you may like to slice it, or whatever you'd like. Once I had the pork pulled and the sauce made, combine the two, mix well and slap it on a bun! Save the rest for the next couple of days.

Bon Appétit Y'all. :mpup
 
Not a recipe but a great tip to keep lettuce fresh for longer.

Take the lettuce and cut leaves off the stem. Place in airtight container and fill with water. Place in fridge. Our little experimental batch lasted 2 weeks longer than usualy because air cant get to the leaves to spoil em. Would have lasted longer but finally we actually used up a head of lettuce.

Oh and use the fridge not the freezer or you get an huge ice block with some green color :geek
 
moon puppy said:
That looks good Ron, but what's this?
reconron said:
S kroepoek[shrimp chips]
Click to expand...
Shrimp always gets my interest.
Click to expand...

Think you would like it,Bob.
It's flour with grinded shrimps cooked in oil,it's a side dish,like saté it also comes from the Indonesian kitchen.
Indonesia was ones a Dutch colony,so we in the Netherlands have the benefit to know these yummy dishes. :)

kroepoek_oedang.jpg


http://www.youtube.com/watch?v=gbyJn9_yaEI&feature=player_detailpage


Greetings,Ron.
 
I always liked this thread.

Here is what I made for my family since today was my 19th Wedding Anniversary.

Salmon with Cucumber Sauce

4 Servings
Prep/Total Time: 25 min.

Ingredients
•1 cup chopped peeled cucumber
•1/2 cup mayonnaise
•1/2 cup sour cream
•1-1/2 teaspoons lemon juice
•1/4 teaspoon grated onion
•1/4 teaspoon dill weed
•1/8 teaspoon coarsely ground pepper
•Dash salt
•4 salmon fillets (6 ounces each)

Directions
For sauce, in a bowl, combine the first eight ingredients.
Refrigerate until serving.

Broil salmon 4-6 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Sorry, I forgot to take a photo of it after plating... the plates are in the dishwasher now!

Regards,
 
Since it is getting that time of year, here is a recipe for chicken and sausage gumbo.

In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.

Season the chicken with the Essence and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.

Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.

Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.

Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.

Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions, parsley, and file powder.

Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.

Ingredients
1 tablespoon plus 1/2 cup vegetable oil
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise 1/2-inch thick pieces
4 pounds chicken thighs, skin removed
1 tablespoon Essence or Creole seasoning, recipe follows
1 cup all-purpose flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 teaspoon salt
1/4 teaspoon cayenne
3 bay leaves
9 cups chicken stock or canned low-sodium chicken broth
1/2 cup chopped green onions
2 tablespoons chopped parsley leaves
1 tablespoon file powder
White Rice, recipe follows
 
Let me tell ya, that part about making the Roux takes practice. Go slow and low!

That's the real stuff I'll GARONTEE!

jwilson.jpg


But really, no shrimps?!
 
That Chicken and Sausage Gumbo sounds good.
Tonight I made Prosciutto wrapped chicken with fresh sage and olive butter. I'll write the recipe tomorrow, too stuffed right now.
James
 
You must log in or register to reply here.
Back
Top