Men; Recipes and their Kitchens

@smiley

You mean belachan, yes?

I'm an old farm boy. I didn't know what a shrimp was til I was 16. I was dating my former wife, and she invited me to dinner to meet her parents. When I met her mom, she was in the kitchen de-veining a big bowl of shrimp.

Me and my brother used to hike about a half-mile (about 0.8km) to a big pond to catch crawdads and chuck 'em into our little steel buckets. Then we walked another half-mile or so to sell them to a Chinese guy who owned a restaurant. Mr. Chin paid us 25 cents per bucket-o-crawdads, and served them in his restaurant as shrimp.

Our little steel buckets held 10 to 12 crawdads each.
Mr. Chin's popular shrimp dinner included 5 boiled crawda ...er, "shrimp" on a bed of steamed rice and string beans for $2.99.
Mr. Chin was a much better businessman than me or my brother. But we were only 4 and 7 years old, respectively, and had a lot to learn.
 
Gardenlover said:
Here is "one" of my quick and easy favorites:

INGREDIENTS
• 6 slices bacon chopped
• 1 medium turnip cut into 1/2-inch cubes
• 1/2 cup onion chopped
• 2 cloves garlic minced
• 2 cups chicken broth
• 1 cup heavy whipping cream
• 1 lb shrimp peeled and deveined, tails on or off
• 1/2 tsp Cajun seasoning
• salt
• pepper
• parsley chopped, for garnish

INSTRUCTIONS
1. In a large pot or Dutch oven over medium heat, cook the bacon until crisp. Using a slotted spoon, transfer to a paper towel-lined plate to drain, reserving the bacon fat in the pan.
2. Add the turnip and onion to the pan and saute until the onion is tender, about 5 minutes. Stir in the garlic and cook until fragrant, another minute or so. Pour in the chicken broth and simmer until the turnip is tender, about 10 minutes.
3. Stir in the cream and the shrimp and simmer until the shrimp is pink and cooked through, another 3 minutes or so. Add the Cajun seasoning and season to taste with salt and pepper.
4. Garnish with the bacon and chopped parsley upon serving.
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I christen thee "GARDENLOVER'S DELIGHT'
 
Growing up, like most kids, I had nothing but disgust for the appearance of raw liver. At school it was served up, cooked to oblivion and looked like shoe leather. Gross!
lamb's liver.jpg
Roll on the years and thumbing through a cookbook of popular Italian recipes I came across Fegato alla Romana (Roman-Style Liver.) A classic Italian dish that pairs tender lamb's liver with caramelized onions and a splash of white wine. Being alcohol free I use vinegar instead of wine. The key to this dish is cooking the liver very fast over high heat to keep it tender, preventing it from becoming tough.

Ingredients
1 lb Lamb's Liver, sliced very thin. 3 large White or Yellow Onions, thinly sliced. 3 tablespoons Extra Virgin Olive Oil. 1-2 tablespoons Unsalted Butter. 2 tbsp White Wine Vinegar, or white wine if you prefer. Salt and freshly ground black pepper. The next ingredients are optional, I always add 1 Clove of garlic, crushed. 1 tsp Italian crushed hot red pepper 1/2 tsp dried leaf oregano or sage. Garnish: Freshly chopped parsley.
The recipe I have copied from that cookbook, adding the optional items that I prefer.
Instructions

Prepare the Liver: Pat the liver slices dry with paper towels. If they are very large, cut them into manageable, smaller strips. Season with salt and pepper.
Caramelize the Onions: In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-low heat. Add the sliced onions and cook, stirring occasionally, for about 15-20 minutes until they are very soft, sweet, and golden brown.
Prepare the Pan: Remove the onions from the skillet and set aside. Turn the heat up to high and add the remaining olive oil and butter to the hot pan.
Sear the Liver: Add the liver to the hot pan in a single layer (do not overcrowd). Sear for only 1-2 minutes on the first side until browned. Flip the slices.
Deglaze and Finish: Add the garlic, red pepper, or herbs (if using) and stir. Pour the white wine (or vinegar) over the liver to deglaze the pan. Let it bubble for 1-2 minutes until the liquid reduces and forms a light sauce.
Combine and Serve: Return the onions to the pan and mix with the liver just long enough to heat through (about 1 minute).
Garnish: Remove from heat immediately, garnish with fresh parsley, and serve right away while hot with your favourite pasta.

There's enough to feed four, or reserve the leftovers and freeze for another time.
 
squatting dog said:
Does doggie treats count?

2 cups crushed oats into flour like consistency
2 cups banana, (cut into 1 inch pieces)
1/3 cup peanut butter
put in bowl and hand mash all together
roll into small tubes.
bake... 300 degrees 10 minutes

Fur babies love them and no red dye or other poison's to worry about. :)


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Oh! Thank you bunches for the dog cookie recipe. I shall make some for my bundles of joy.
 
Dad’s Three Bean Chili 08/30/2022
7 quart crock pot.
List of ingredients: Preferably brand name ingredients.
Ground beef….not ground chuck….2.5 pounds give or take
Jimmy dean’s hot sausage – normal roll
2 tablespoons of Lea and Perrin’s Worcestershire sauce
1 Onion medium sized white onion
1 Jalapeño pepper
1 can (small) of Contadina tomato paste
1 can of Armor chili with beans
Butter
Season to taste for the rest of it....
Chili powder
Garlic minced or Garlic power
small jar of mushrooms (optional)
Salt
Black Pepper
Brown sugar (one or two heaping tablespoons.}

An assortment of different kinds of chili beans 7 or 8 cans of beans You are going to use two cans of red chili beans and three cans of pinto chili beans, one can of Armor chili with beans, just dump the cans in, beans and juice. One can of Great Northern beans...but strain the juice out of it. Have an extra can of chili beans if you need it. Which means you will need 8 cans of beans. You can add hot chili beans later if you want to increase the heat a little. Put the beans in the Crock Pot and turn on high while you prepare the meat.

How to prepare and cook
1. Cut up the onion into slices….not too small….half moon shapes. Sauté onions lightly in butter for a few minutes in separate pan. Medium heat, do not burn the butter. (optional mushrooms) You can sauté some mushrooms with the onions. Mushrooms from a small jar or half of a taller jar.

2. Brown the hamburger and sausage together, work it into small chunks. Barely brown until there is just a little pink showing here and there. Five shakes of salt and eight shakes of pepper. Add the sautéed onions (mushrooms)….butter and all to the meat and the rest of the ingredients and cook with the meat for two minutes. Do not pour out the juice from the meat. It all goes into the Crock Pot. Lots of favor in the juice. Turn the Crock-Pot on high. Cook for 2 hours....stir occasionally.
 
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squatting dog said:
Does doggie treats count?

2 cups crushed oats into flour like consistency
2 cups banana, (cut into 1 inch pieces)
1/3 cup peanut butter
put in bowl and hand mash all together
roll into small tubes.
bake... 300 degrees 10 minutes

Fur babies love them and no red dye or other poison's to worry about. :)


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Peanut butter gives some dogs diarrhea.
Don't ask me how I know.
 
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