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Ah, you replaced a corn product with sucrose. You're curing diabetes!

I'm changing the world by interacting with T. on this board.

You know, I misread the word "kitchen" as "kitten," and was anticipating something way more interesting than just a recipe.

four hours? shit.

Now that I've made it, I have a few addenda:

1. Don't add any water beyond the cup of broth.
2. Use 6 bell peppers (2 yellow, 2 orange, 1 green, 1 red) instead of 4.
3. Add two onions (I would've used these originally, but I forgot to buy some), which are fried with the ground turkey.
4. Use 2 poblanos instead of 1 (again, a grocery store screw-up).

Overall, though, it turned out well. It's spicy, but not painfully so, and very flavorful. I'll definitely make it again.

And not even one drug joke so far? Man.

Thoreau: that recipe reminds me of the obvious contribution I should make. I may have posted this on the old board somewhere, but it's too good, cheap and easy to pass up.

Red Beans and Rice (New Orleans Style)
1/2 pound red kidney beans
1 onion
1-2 cloves garlic
2 tablespoons chopped celery
1-2 sprigs of chopped parsley
optional: 1/2-1 pound meat (I use smoked sausage)
1-2 bay leaves
pinch of thyme
Salt, pepper, tabasco to taste

Instructions: chop onion, garlic, celery, parsley very fine. Take a large pot, throw all the ingredients into it, add water until everything is covered. Cook over low heat for about 3-4 hours (adding water as needed), until all individual ingredients (except meat) lose their consistency (so you should get a thick red paste, generally containing recognizable beans, but you should cook until you can easily squeeze a bean between your fingers). Serve over rice.

So, to summarize: you throw everything in a pot and then let it simmer for a few hours. So easy even I can make it properly, and I have literally been stopped for boiling water wrong.

Jumping Jesus Christ on a pogo-stick shaped cracker that is brilliant! All the deliciousness of Cajun/Creole with a hint of Thai! GENIUS!

Jadagul: Sounds delicious. Also, spicy sausage is TEH WIN for such things, I really like andouille in red beans and rice.

Yeah, for the meat you can use a lot of different stuff. A lot of restaurants give you a choice out of some subset of smoked sausage, andouille sausage, pork chop, or smoked chicken. Smoked sausage is sort of what we've done traditionally in my house, although I also like andouille (my mother comments that it's an acquired taste, so I don't use it when I'm introducing people to the dish). The important bit is to have some sort of meat in the beans so that they take on a bit of extra flavor. And the sausage is tasty too--and present in small enough quantities that it's not just overwhelming.

Also, just a note to anyone trying this recipe: note that while it's really easy, it takes a while. Start early (at one or two) if you want to eat it for dinner that day. On the other hand it also keeps forever, so you can do half of it one day and stick it in the fridge, then finish cooking it and eat it the next day.

Ellie's Dad's Second-Favorite Snack:
- 1 can crescent rolls
- 1 can deviled ham
- copious amounts of shredded cheese (one of those "melting blends" is best; cheddar works if you're desperate)

Preheat oven according to directions on can of crescent rolls. Open can and spread out rolls; smear with deviled ham and sprinkle with as much cheese as it can hold. Fold them up into pouches, being careful to pinch the edges closed so the cheese doesn't run out when it melts. Put into oven and bake slightly less than time indicated on can.

So cheap and college student friendly, so totally not vegan, and so fantastically good when you're drunk.

Damn Jadagul,
That coconut milk idea is brilliant!! As a side note, I find that most bean dishes (particularly when cooked with a smoked meat product for flavor) seem to taste better the next day. So, in the case of red-beans and rice, I just cook the beans up at my leisure a day or two in advance and the rice right before I am ready to eat.

Meats: Ham hocks work well for RB&R too. If andouille is an acquired taste then I acquired it right off the bat.

It may just be that I'm lazy but I find the crockpot is ideal for cooking beans. That way they can be cooking all day and ready when I get home from work.

By the way, I assume everyone knows that you sould not add any tomatoes* to your beans before they are cooked. It slows down the cooking considerably and they will never soften completely.

*or other acidic ingredients. I'll post my black bean chili recipe which uses orange juice when I have time.

Actually, I was thinking of adding sausage to my rice and beans. Timothy makes me wonder if I should add beer to the pot while simmering.

dhex,
That sounds intriguing. I have never used chili paste (unless Thai green curry paste counts) in my cooking, what brand/type would you recommend?

Beer is acidic, although not terribly so. About on the same level as acid rain or tomato juice, apparently.

On Monday, I tried making the recipe I posted above, but I substituted kidney beans for the ground turkey. I've made it before, so I did all the right prep for the beans and cooked everything properly. However, it turned out very, very bitter and not particularly spicy. I have no idea what I did wrong, but it's barely edible. I'm tempted to buy some bacon or something to try to save the leftovers, but I have the feeling that I'll simply be wasting the bacon and I should just throw out the leftovers. Even though I don't like to waste food, it's hard to justify saving something this awful.

12 oz. center-cut bacon
1 lb. navy beans, soaked overnight
4 celery stalks
4 large carrots
1 small onion
2 5.5 oz cans tomato juice
2 tsp red pepper flakes

Drain beans and place in crockpot. Fry bacon and place in crockpot, leaving grease in skillet. Saute celery, carrots, and onion in the grease and then add to crockpot. Add water, leaving about two inches free (measured from top; about 5 cups for my 5-quart model). Cook for 8 hours on high. Add tomato juice and red pepper flakes and cook for an additional 30 minutes.

Result: ridiculously delicious. The beans ended up very soft, and using center-cut bacon gave it strong ham flavors in addition to bacon flavors. I'll use more vegetables next time, but it already makes Campbell's look like dog food.

I made up this recipe for stuffed mushrooms, and it was pretty well received so I thought I'd post it here. The stuffing might work well for clams or shrimp, too.

2pkgs Baby Portabella mushrooms
1/3 lb of prosciutto
8oz pkg of cream cheese, softened
2/3 cup of grated romano or parmesan cheese
1 shallot, thinly sliced
1 clove of garlic, minced
2 tbsp butter
unflavored breadcrumbs
A few dashes of worcestershire sauce
A few ounces of red wine

Preheat oven to 350. Remove the stems from the mushrooms, and widen the cavity with a paring knife if necessary. Cook the garlic and shallots over medium heat until translucent. Add about a 1/4 cup of breadcrumbs and brown. Remove from heat and set aside. Finely dice the prosciutto and lightly fry. Drain the excess fat and set aside. Using a mixer, thoroughly combine the prosciutto, garlic/shallot/breadcrumb mix with the cream cheese and parmesan. Spoon the stuffing into the mushroom caps, then roll the stuffed portion in breadcrumb to give it a nice crust. Arrange the mushrooms in a baking dish, adding the worcestershire sauce and wine to the bottom (this will soak into the mushrooms as they cook). Sprinkle olive oil over the tops of mushrooms and bake uncovered until golden brown (about 20-25 minutes).

I don't know about Isaac, but when I use my crockpot for making dried-bean soups, all I do is rinse off the dried beans, put them in the crock-pot, add water, and then turn the pot on high.

I don't actually add the spices, sausages, or any other flavorings (except a couple of bouillon cubes) until about half an hour before I finish cooking. The good thing about that is that you end up with leftovers that taste even better than the fresh meals, which makes you feel not-bad about bringing leftover bean soup to work.

Just did a "Smoked Pork Butt" sans the smoking portion. I suppose I could have smoked it but I didn't really feel like being tied down to tending the firebox in the middle of winter. Anyhoo, it acutually turned out pretty good. Not pit BBQ style mind you, but nummy none the less and it'll make great sammiches. I will list what I did and then what I would do differently.

(1) 5-6lb Pork Butt Roast (boston, blade, shoulder, etc.) bone-in.
apple juice or other flavorful liquid for a brine
kosher salt
dark brown sugar
Dijon/brown mustard paste
garlic cloves sliced into 1/8" wide slivers
chipotle powder
liquid smoke (hickory)
Prep Time: 24 hours
Cook Time:8-10 hours

Brine:
Take the pork and place it into a vessel big enough for it to be covered with brine by at least an inch. The smaller this vessel is, the less brine you have to make to cover the meat.
Pour water in the vessel to cover the meat by an inch. Remove the meat and measure the water to determine how much brine you have to make. Place the meat back in the vessel.
To make the brine you add 1/4c kosher salt and 1/4c brown sugar to every four cups of your "flavorful liquid" (total amount determined above). Mix well then pour over the meat. Let this sit in your refrigerator for at least 8 hours, I like to go 12-16 personally. After the required amount of time, remove the pork and discard the brine.

Cookin':
Take the pork and poke holes in it about 1" deep and about 2" apart all over.
Take the garlic slivers and stuff one into each hole.
Mix 1/4c brown sugar, 1/4c Dijon Mustard and 2tbs chipotle powder together.
Rub this mixture over the pork.
Place pork into a slow cooker (crock pot) on low for 8 hours.
When the 8hours are up, check the roast by moving the bone (you did get bone-in, right?). If it's (mostly)loose, the meat is done.
If not, put it on for another hour and check again.

Crusting:
Now, here is where I ran into trouble. Unlike spit roasting/slow smoking when you cook the roast in the crock pot the juices have nowhere to go so they pool around the meat. This helps cook it but naturally it washes off the brown sugar / mustard glaze. So, to correct this is the procedure below.
Pre-heat the oven to 350F.
Take the meat out of the slow cooker and place it on a broiling pan or other raised rack.
If you want, save the juices for something else (stock, soup, spicy gravy).
Re-make the mustard/brown sugar mixture adding in 1tsp of liquid smoke and slather the pork with it. I didn't add the chipotle this time and was glad for it.
Place the pork into the oven for about an hour or until the outer surface is very dry and not at all moist to the touch.
Pull the roast out, cover with foil and let rest for 15 minutes.
Grab two forks and shred it like Sweeney Todd. Serve alongside of a cauliflower gratin or maybe just cole slaw and white bread.

Review:
It wasn't bad. Very tender, somewhat smoky, pretty spicy and the crust was darned tasty. It isn't hard to do, just takes a bit of prep time, a bit of scheduling and a somewhat flexible dining schedule due to the variability of the roast doneness. I'd rather wait an extra hour to eat than have meat mush due to it being in the pot hours longer than necessary.

What I'd Change:
Next time I would smoke it. Hehe.
Seriously, I would halve the amount of chipotle in first batch of glaze and add it to the second. I would also add a bit of black pepper to the glaze mixture. I would rethink the amount of garlic, or perhaps the size. While the garlic slivers dissolved the flavor was a bit pungent. If you were slathering this in sauce or something I don't think it would matter one bit but as is, I dunno.

BTW, for those of you wondering why in the hell I didn't do this in my oven to begin with the answer is, ovens can't cook low enough. Traditional smoke house temps are 180-220F. The lowest setting mine can do is 250F and the temperature swing it goes through is more like 180-300F. Not good enough. I fear that the outside would become toast long before the middle was tender. Not to mention, the expense of heating an entire oven for 12 hours vs. a crock pot.

Well, there's....no, that has beef in it.

Of course, they could be into.....no, that needs leather.

I guess taking a nice, long shit must be the only thing left.

EDIT TO ADD: American Spirit Lights. Gawd, do they ever love the Spirits.

I may just have to try that JD. Any additional herbage, or just the mirepoix?

EDIT: I hate BBcode for it's inability to allow legal HREFs that include () or {}

Oh, and speaking of good recipes, I tried to find thoreau's recipe for stuffed peppers at the old grylliade site but couldn't.

So, Doc, could you post that one again, or do I fail the class because I wasn't paying attention.

Plus, with all the fiber, we get frequent nice long shits.

Thanks for the bean cooking tips, Jennifer and Isaac. I can't wait to get home and try them.

Sorry for not posting the stuffed pepper recipe. I rarely check this folder. Here's a recipe for awesome beef:

Braised Beef With Cinnamon
3-4 lb rump roast
1 tbsp cinnamon
1 tbsp garlic powder
1 tsp salt
1 tsp pepper
1 tsp ground cloves
1 tsp dried oregano
olive oil
1 large sweet onion
3 medium tomatoes
6 oz tomato paste
1 cup red wine
2 tbsp red wine vinegar

In a small bowl, mix the cinnamon, garlic powder, cloves, salt, and pepper. Cut deep slits into the roast, and rub the spice mixture into the slits.

In a skillet with a little olive oil, sear the roast over high heat on all sides until lightly browned. Place in crock pot.

Chop the onion fine, and cook in a skillet with olive oil until slightly tender. Add chopped tomatoes and cook a few more minutes. Mix in tomato paste and red wine, and add to crock pot with meat. Add enough water so that meat is almost covered.

Cook on High until meat is tender and pieces can be easily peeled off with a fork. (In my crock pot, that turned out to be a little more than 5 hours.)

When meat is done, remove from crock pot. Place in dish, pour red wine vinegar over it, and cover dish.

Pour sauce from crock pot into a large skillet, and reduce over high heat until thickened.

Serve sliced beef with sauce over couscous.

Oh, and I should add that although it’s almost impossible to burn the meat in the slow cooker when it’s immersed in sauce, Bill Kristol did manage to burn beef when he tried this recipe.

Didn't Bill Kristol try to use a slow cooker to make Baked Alaska?

Tonight I had to make Cincinnati-style chili, since a couple people had taken it upon themselves to run me down the other night. Five-way all the way!

Actually, it sounded kinda good to me...until Jason said "sweet".

I knew nothing billing itself as "Cincinnati-style" could be good.

Actually, there's good, proper, award-winning Tex-Mex-style chili that includes a bit of cocoa to impart flavor and affect color.

It does not, however, taste sweet.

My grandmother (who grew up in the North) makes what she calls "Yankee chili", which to be perfectly frank is a tomato-heavy vegetable soup with an equal or greater amount of ground beef. While tasty, it's not even a stew, much less chili, and as for spiciness... Well, if you've ever read The Gallery of Regrettable Foods, the situation is much like James Lilek's description of 50s "Mexican" recipes from white-bread cook-books, where at some point, you carefully wave an atom from a chili pepper over the food. :)

Again, however, it is not sweet. :D

Does it help that it's (usually) unsweetened chocolate? Think of mole.

And boo to all the haters! It makes me wish I had some goetta for breakfast. For those who don't know, it's kind of like a sausage, only made out of pin oats and chopped pork heart. WHAT? YOU WANNA SAY SOMETHING? COME ON! SAY SOMETHING, I DARE YOU!

EDIT: changed 'port heart' to 'pork heart'.

i make chili with beer. the more molasses-y the better. guiness works, oatmeal stouts work, etc.

i know purists would say it's not chili and it's not but my wife can't eat garlic and as sad as that makes me i can at least do a reasonable facsimile. it's good with corn and carrots and green beans in it! plus i can always dump more chili powder and cayenne on mine.

nothing will replace garlic though. when she goes off on academic trips and whatnot i buy a can of red curry paste, some chicken, some water chestnuts and a whole bunch of garlic and i make something so spicy it actually hurts to eat. yum.

next trip is in april.

I'd easily eat the pork heart before I'd willingly eat either velveeta or white bread. It might be pretty good if you stuffed the ventricles with Parmesan cheese and pesto, then breaded and fried it, and topped it with a nice cream sauce.

Chili with cocoa (or unsweetened chocolate) is pretty descent, it adds a bit of complexity and bitterness to it that I like. I also have thrown a bit of molasseses in mine from time to time, usually to counteract some of the acid from the tomatoes. Hrrm, on second thought maybe this Cincinnati Style stuff might not be too bad, except that it come from Cincinnati and is served over pasta.

Now, that pin oat and pork heart sausage sounds right up my avenue. Toss it in a sheep's bladder and you got the makings of some fine haggis or boudin.

I, too, would be down with that hearty/porky goetta sausage.

Restaurant? If so, what one?

My last ex girlfriend was constantly trying to convince me that chili is a soup and that the chili I made should've 1) had beans in it and 2) been much thinner. She was from Minnesota, what the fuck do they know about food with actual flavors?