Gravy's Cooking Thread

I'm not sure of it's origins, but yes, it does sound like a poor folks pie.

2 C Navy beans, cooked (I use 2 cups dry, then soak, then cook)
4 Eggs
1 - 14oz. can evaporated milk
1 stick of butter
1 teas. nutmeg
1 teas. cinnamon
2 Tblsp. flour
2 Cups sugar
2 Tblsp. vanilla

Cook beans until soft, preheat oven to 350. Blend beans, butter, milk, eggs, spices and flour. Pour into bowl and add sugar and vanilla, then mix. Pour into pie shells, and back about 1 hour. Makes 2 pies.

Making duck confit instead of turkey this year and chorizo chiptole cream cheese dressing. Besides that its the ubiquitous green bean casserole, deviled eggs and pumpkin pie.

I do make my green bean casserole with shitake and morels and the deviled eggs with horseradish, bacon and serranos.

My wife usually makes Pecan Pie cheesecakes during the holidays. They are fucking awesome.

Pecan Pie Cheesecake | Bake or Break

And honestly, making cheesecake at home isn't nearly as hard as some people make it out to be.

I make a cheesecake at home like once a month and honestly its prolly the easiest cake to do overall.

Tirant_sl said:

Anyone have a good prime rib recipe? Or should I just go with an Alton Brown?

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i'll post the sauce recipe tonite

get prime rib -

rub in light coat of kosher salt and pepper all over meat- not too much.
let it soak in for ~20 minutes
preheat oven to 450. put rib- bone side down/fat side up in roasting pan and cook for 15 minutes
lower heat to 350. cook until done. ~18 minutes a lb for rare 25 minutes a lb for medium(temp 165) let rest for 15 minutes
while "resting"

sauce(i will modify this later to actual recipe i am doing from memory- i made it last night)
1/4tsp thyme
2 tbsp flour
half cup red wine (i used a merlot)
half cup beef broth (i used a cup of water and about half a tsp of better than boullion beef but- just get a good beef broth container)
half a cup of chopped scallions
~2tablespoons beef fat drippingsfrom cooking pan

in sauce pan put in the beef fat drippings, add in scallions- cook for 3 minutes
add flour cook until "dark brown (ie you are making a flavored rue- the darker the color the "stronger" the taste i tend to try for a medium brown

add thyme, wine, & broth whisk well, simmer for 10 minutes.

recipe is from an older cook book (1970's) call the repository of the worlds greatest recipes (you can get it on amazon for ~5 bucks used)

turns out awesome. wife and i had a 4lb prime rib last night- and were mopping up the sauce with rolls, stuffed at the end of the meal

there went my "diet"

Deathwing_sl said:

Wikipedia says african american muslims. I don't understand the culinary purpose. When you have other ingredients like that, how much flavor can navy beans actually add? They're just filler.

It looks like a variation on a custard or chess pie. Why not make something with some more flavor like pecan pie?

I'll take that back, I'm not actually sure if pecan pie is a custard pie.

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Actually, it was a Muslim site that I got the recipe from, but it's no longer there.

As to why not make a pecan pie... well, there will be apple, pecan, and pumpkin there, so I thought I'd go with more of the 'What The Fuck Is This?' factor. I think this is close to a custard pie, though, you are correct.

joeboo_sl said:

My wife usually makes Pecan Pie cheesecakes during the holidays. They are fucking awesome.

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What time is she serving that cheesecake? That looks... really good.

Edit: Abe, where the heck do you get morels this time of year? And that dressing sounds... odd. The cream cheese is throwing me off.

Gravy_sl said:

What time is she serving that cheesecake? That looks... really good.

Edit: Abe, where the heck do you get morels this time of year? And that dressing sounds... odd. The cream cheese is throwing me off.

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The morels are in my freezer from picking in may. It's mostly to flavor the sauce for the casserole. The cream cheese is mixed in with a broth mixture to thin it. It gives it a slight cream cheese flavor without having gooey bullshit all in the dressing.

I'm making rolls, too. They're called Dirk House Rolls.

They are delicious.

I always get these for rolls.

Fuck rolls, make these

I think I'm going to make a brisket tomorrow and not share it with anyone.

I deep fried a turkey for the first time this last Sunday, but I was so drunk off of my homebrew I can't remember if it was amazing or not. I didn't manage to burn anything down so that was winning... I guess.

Hekotat_sl said:

I think I'm going to make a brisket tomorrow and not share it with anyone.

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You asshole.

lurkingdirk_sl said:

Here's a really tasty, fool-proof recipe I'm making tonight. We had tornadoes here on Sunday night, and a few friends are still without power - you can make huuuuuge batches of this easily, and it's inexpensive.

In a large skillet, heat olive oil and cook hot Italian sausage (get it in bulk, around 1 lb) over medium heat until it is thoroughly browned and in smallish crumbles.
Add 3/4 cup dry white wine and let it reduce until there's only about 1/3 of the liquid is left.
reduce the heat to medium low and stir in 3/4 cup cream, 3 tablespoons dijon (or any coarse grainy mustard that grabs your fancy), and 1/2 tablespoon of crushed red pepper flakes (or make it as hot as you like it).
Let it cook for a few minutes to let the ingredients fully incorporate
In a large bowl, mix the sausage mixture with 1 lb cooked penne and 1/4 cup shredded basil.

Voila!

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Made this for dinner tonight, very tasty. Used some local ingredients

Some Scimeca's Spicy Italian Sausage (making Italian sausage in KC for like 80 years)
Scimeca's History

with some


I didn't have any red pepper flakes so I put some sriracha in instead, probably about 2 tablespoons, and it turned out damn good, and very spicy.

I wasn't quite sure how much it would make just from looking at the ingredients(I'm terrible at judging uncooked pasta), but holy crap was this a lot of food. Easily enough to feed 6-8 people, my wife and I will be eating leftovers for days.